Meat analogue with external texture

Details Meat analogue with external texture Meat analogue with external texture

A - Human Necessities

23

K

A23K 1/14 (2006.01) A23J 3/00 (2006.01) A23K 1/00 (2006.01) A23K 1/10 (2006.01) A23L 1/31 (2006.01) A23L 1/317 (2006.01) A23P 1/00 (2006.01) A23P 1/12 (2006.01) A23P 1/14 (2006.01)

Patent

CA 2688569

A method of manufacturing a meat analogue containing between about 5% and about 40% protein by mass, in an extrusion cooker. The mixture is extruded into ambient temperature and pressure, whereupon the cross-sectional area of the extruded material expands to at least twice the cross-sectional area of the extrusion orifices; the extrudate is held at ambient temperature and pressure conditions to facilitate the formation of a "skin" on the outer surface of the extrudate, contraction of the cross-sectional area of the extrudate causes the "skin" to wrinkle in a manner that gives the appearance of cooked muscle meat. Also claimed is a meat analogue wherein the bulk of the analogue consists substantially of starch and protein; the analogue has an outer surface that has a wrinkled appearance and has a higher percentage of protein than present in the centre of the analogue.

L'invention concerne un procédé de fabrication d'un analogue de viande contenant entre environ 5 % et environ 40 % de protéine en poids, dans un cuiseur-extrudeur. Le mélange est extrudé à température et pression ambiantes, après quoi la section transversale de la matière extrudée se dilate jusqu'à atteindre au moins deux fois la section transversale des orifices d'extrusion ; l'extrudat est maintenu dans des conditions de pression et de température ambiantes pour faciliter la formation d'une ~ peau ~ sur la surface externe de l'extrudat, la contraction de la section transversale de l'extrudat provoque le plissage de la ~ peau ~ de manière à donner l'apparence d'une chaire musculaire cuite. L'invention revendique également un analogue de viande dans lequel la matière brute de l'analogue se compose en grande partie d'amidon et de protéine ; l'analogue possède une surface externe qui a une apparence plissée et qui comporte un pourcentage plus élevé de protéine que celui présent au centre de l'analogue.

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