Process for the preparation of a fibrous product

Patent metadata

Field	Value
Publication number	US-12446596-B2
Application number	US-202118014670-A
Country	US
Kind code	B2
Filing date	Jul 9, 2021
Priority date	Aug 12, 2020
Publication date	Oct 21, 2025
Grant date	Oct 21, 2025

Abstract

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

First claim

The invention claimed is:

1. A process for the preparation of a fibrous product suitable as a basis for meat substitute products comprising protein and having a moisture content of at least 65% by weight based on total weight of fibrous product, which process comprises the steps of:
(a) preparing a homogenous mixture of ingredients including protein material comprising milk protein material, a moisture binder material, a calcium-complex forming agent and water;
(b) mixing a hydrocolloid which precipitates with metal cations into the homogenous mixture of the step (a);
(c) adding a solution of a metal cation with a valency of at least 2 to the homogenous mixture obtained in the step (b) in order to form the fibrous product;
(d) isolating the fibrous product; and
(e) cooling the fibrous product,
wherein in the step (a):
the milk protein material comprises cheese;
the homogenous mixture is prepared by mixing all of the ingredients at a temperature in a range of 70 to 90° C.;
a pH of the homogenous mixture obtained in the step (a) is in a range of 6.4 to 7.5; and
water is added in such amount that a water content of the homogenous mixture is at least 75% by weight based on total weight of the homogenous mixture and total protein content is in a range of 5 to 20% by weight based on total weight of the homogenous mixture.

2. The process according to claim 1 , wherein the cheese comprises at most 15% by weight of fat based on total weight of the cheese.

3. The process according to claim 1 , wherein the homogenous mixture is prepared in the step (a) at a temperature between 71 and 75° C.

4. The process according to claim 1 , wherein the pH of the homogenous mixture obtained in the step (a) is in the range of 6.5 to 7.2.

5. The process according to claim 1 , wherein the water is added in the step (a) in such amount that the water content of the homogenous mixture is between 77 and 88% by weight based on total weight of the homogenous mixture.

6. The process according to claim 1 , wherein the calcium-complex forming agent is a phosphate material.

7. The process according to claim 1 , wherein the moisture binder material is oat fiber, cellulose, chicken egg protein or a mixture of two or more of these.

8. The process according to claim 1 , wherein the hydrocolloid in the step (b) is added in a form of an aqueous solution to the homogenous mixture obtained in the step (a).

9. The process according to claim 1 , wherein in the step (b) the hydrocolloid is added in such amount that a protein:hydrocolloid weight ratio is in a range of 2.0 to 8.0.

10. The process according to claim 1 , the hydrocolloid is an alginate.

11. The process according to claim 1 , wherein the solution of a metal cation with a valency of at least 2 is an aqueous solution of a calcium salt.

12. The process according to claim 2 , wherein the cheese comprises at most 10% by weight of the fat based on total weight of the cheese.

13. The process according to claim 4 , wherein the pH of the homogenous mixture obtained in the step (a) is in the range of 6.7 to 7.1.

14. The process according to claim 5 , wherein the water is added in the step (a) in such amount that the water content of the homogenous mixture is between 78 and 85% by weight based on total weight of the homogenous mixture.

15. The process according to claim 1 , wherein the moisture binder material is oat fiber.

16. The process according to claim 9 , wherein in the step (b) the hydrocolloid is added in such amount that the protein:hydrocolloid weight ratio is in the range of 3.5 to 6.5.

17. The process according to claim 10 , wherein the hydrocolloid is sodium alginate.

18. The process according to claim 11 , wherein the solution of a metal cation with a valency of at least 2 is an aqueous solution of calcium chloride.

Assignees

• Frieslandcampina Nederland Bv

Inventors

• Gielens Franciscus Christophorus
• Broos Marjolein Maria Véronique Isabelle

Classifications

• A23J3/08

  Dairy proteins · CPC title

• A23L29/015

  Inorganic compounds · CPC title

• A23L29/256

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title

• A23J3/227

  Meat-like textured foods (meat extenders A23L13/00) · CPC title

• A23C19/09

  Other cheese preparations; Mixtures of cheese with other foodstuffs · CPC title