NON-MEAT FOOD PRODUCTS HAVING APPEARANCE AND TEXTURE OF COOKED MEAT Russian patent published in 2020 - IPC A23J3/18 A23J3/22 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. One mixes dry ingredients containing vegetable protein with moist ingredients containing oil till production of a meatless dough; oil makes 3–14 wt. % of a meatless dough. Vegetable protein is selected from a group consisting of pea protein, maize protein, wheat protein, protein from beans, rice protein and combinations thereof. Oil is selected from a group consisting of soya oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut butter, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, grape seed oil and combinations thereof. Dry ingredients additionally contain one or more of: yeast, animal fat, caramel colouring agent, annato, chlorophyllin, cochineal, betanin, turmeric, saffron, red pepper, lycopene, elderberry juice, pandan, clitoris, titanium dioxide, any suitable food colouring agent, vitamins, mineral substances. Meatless dough is pumped to support dough under pressure. Then the meatless dough is heated at temperature from 138 to 180 °C under pressure from 0.48 to 3.45 MPa (from 4.8 to 34.5 bar). Dough is pumped by the high-pressure pump after heating and gradually cooled till a meatless food product is produced. Heated meatless dough undergoes gradual reduction of pressure simultaneously with gradual cooling.

EFFECT: invention ensures production of a product with appearance and texture of meat that has undergone heat treatment.

10 cl, 2 dwg