METHOD FOR MANUFACTURING MEAT ANALOGUE BASED ON FOOD PLANT RAW MATERIAL Russian patent published in 2022 - IPC A23J3/14 A23L33/17 A23L33/185 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Proposed is a method for manufacturing a meat analog based on food plant raw materials, according to which: fermentation is carried out 0.2-0.5 pts.wt. beet juice or carrot juice mixed with water in a ratio of 1:5 to 1:20, under the action of enzymes and probiotics for a period of time from 5.5 hours to 9 hours to obtain a fermented juice; mix the specified fermented juice with 0.8-1.2 pts.wt. meat flavor or a mixture of meat flavors, 0.2-0.5 pts.wt. caramel color and 33.7-48 pts.wt. water to obtain a solution for hydration; hydration solution is mixed with 5-20 pts.wt. a vegetable protein texturate or mixture of vegetable protein texturates, and fermenting with enzymes and probiotics for a period of 30 minutes to 2 hours to obtain a processed vegetable protein texturate; 0.2-5 pts.wt. starch or vegetable gum, 0.5-1.1 pts.wt. methylcellulose, 0.5-1.1 pts.wt. vegetable fiber is mixed to obtain a thickener-emulsifier; disperse 5-10 pts.wt. vegetable oil with the specified thickener-emulsifier to form a suspension; the specified suspension is mixed with 10-20 pts.wt. pieces of ice and 4.5-6 pts.wt. water to obtain an emulsion; and added to the specified emulsion pre-treated vegetable protein texturate, 5-10 pts.wt. coconut oil or palm oil, 0.2-0.5 pts.wt. yeast extract and 0.2-1.5 pts.wt. spices and their joint grinding is carried out to obtain the final product in the form of minced meat. In addition, before grinding, 0.1-0.5 pts.wt. are added to the specified emulsion. vinegar, and upon receipt of a solution for hydration to 33.7-48 pts.wt. water add 0.1-0.2 pts.wt. citric acid.

EFFECT: invention makes it possible to obtain a meat analogue based on food plant raw materials, which has an improved taste, aroma and texture.

3 cl, 1 dwg