Formulations and Methods of Preparing Products With Meat-Like Texture with Plant-Based Protein Sources

Patent metadata

Field	Value
Publication number	US-2021106026-A1
Application number	US-202016957630-A
Country	US
Kind code	A1
Filing date	Jan 17, 2020
Priority date	Jan 17, 2018
Publication date	Apr 15, 2021
Grant date	—

Abstract

Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

First claim

What is claimed is:

1 . A process, comprising:
forming a dry blend of a composition by combining at least two plant-based protein sources, wherein the at least two plant-based protein sources provide the at least 50% of the dry blend by weight; and heating and extruding the composition under a condition of high moisture, high temperature, and high shear in a cooker-extruder; and cooling the composition under laminar flow in a cooling die to provide an extrudate, drying the extrudate, wherein the extrudate has at least one of a strain-force-max tension in a range of 1.35 to 1.45 on a log-scale and a hardness in a range of 2.8 g to 3.3 g.

2 . The process of claim 1 , wherein the at least two plant-based protein sources provide the at least 80% of the dry blend by weight.

3 . The process of claim 1 , wherein the at least two plant-based protein sources provide at least 90% of the dry blend by weight.

4 . The process of claim 1 , wherein the at least two plant-based protein sources are not soy proteins.

5 . The process of claim 1 , wherein composition does not include gluten.

6 . The process of claim 1 , wherein the composition does not include additional starch.

7 . The process of claim 1 , wherein the composition does not include additional oil.

8 . The process of claim 1 , wherein each of the at least two plant-based protein sources have a combined normalized cysteine content of 5 mg to 15 mg per gram.

9 . The process of claim 1 , wherein the at least two plant-based protein sources comprises a first plant-based protein source and a second plant-based protein source in a weight ratio in the range of 30:70 to 70:30.

10 . The process of claim 1 , wherein the extrudate is dried to a water activity of 0.78 to 0.84.

11 . The process of claim 1 , wherein water is supplied at a rate relative to a rate of supplying the dry blend of the composition such that moisture is, by percentage of a combined weight of the water and the dry blend, 45% to 60%.

12 . The process of claim 11 , wherein the high temperature is between 60° C. (140° F.) and 160° C. (320° F.).

13 . The process of claim 12 , wherein the high shear is in a range of 120 kJ/kg to 180 kJ/kg.

14 . The process of claim 1 , further comprising freezing and thawing the extrudate; and marinating the thawed extrudate.

15 . A plant-based product comprising:
an fibrous structure formed from a composition comprising at least two plant-based protein sources, wherein the at least two plant-based protein sources provide at least 50% of the composition by weight; and wherein the fibrous structure has at least one of a strain-force-max tension in a range of 1.35 to 1.45 on a log-scale and a hardness in a range of 2.8 g to 3.3 g.

16 . The plant-based product of claim 15 , wherein the plant-based product has a water activity of about 0.78 to about 0.84.

17 . The plant-based product of claim 15 , wherein each of the at least two plant-based protein sources are selected to have a normalized cysteine content in a range of 5 mg per gram to 15 mg per gram.

18 . The plant-based product of claim 15 , wherein the at least two plant-based protein sources provide at least 80% of the weight of the composition.

19 . The plant-based product of claim 15 , wherein the at least two plant-based protein sources provide at least 90% of the weight of the composition.

20 . The plant-based product of claim 15 , wherein the plant-based product is gluten-free.

Assignees

• Hershey Co

Inventors

• Mudgal Prashant
• Siris Supapong

Classifications

• A23J3/227 Primary

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

• A23J3/24

  using freezing · CPC title

• A23J3/14

  Vegetable proteins · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23J3/26

  using extrusion or expansion · CPC title