METHOD FOR PRODUCING PLANT FOOD SUBSTITUTE MEAT AND PLANT FOOD PRODUCED BY THIS METHOD Russian patent published in 2023 - IPC A23J3/14 A23J3/22 A23L33/00 A23L33/185 

FIELD: food industry.

SUBSTANCE: method for the production of a vegetable food product that replaces meat, and to vegetable food products that can be obtained by this method. A method for producing a plant-based meat substitute food product and a meat substitute product is characterized by the following steps: (a) hydration of vegetable protein texturate, comprising the following stages: (a1) mixing dry vegetable protein texturate with water and their stirring; (a2) curing the resulting mixture to form a hydrated vegetable protein texturate; (b) preparing an emulsion of vegetable oils, including the following steps: (b1) adding binder components selected from cellulose, its derivatives and mixtures thereof to water, and stirring until a homogeneous mass is obtained; (b2) melting coconut oil to a liquid consistency; (b3) adding sunflower oil and rapeseed oil to the melted coconut oil and stirring these oils; (b4) gradual addition of a mixture of oils to a previously prepared mixture of water with binders with vigorous stirring; (b5) after adding the entire mixture of oils to the mixture of water with binders - emulsifying the mixture with vigorous stirring until an emulsion is formed in the form of a thick white mass; (c) preparing minced meat by mixing the hydrated vegetable protein texturate with the vegetable oil emulsion, comprising the following stages: (c1) loading the hydrated vegetable protein texturate into the mixer; (c2) introducing vegetable oil emulsion into the mixer and stirring until a homogeneous mass of a vegetable food product replacing meat is obtained in the form of minced meat. Moreover, vegetable protein texturate is obtained by co-extrusion of a mixture of pea protein isolate, rice protein isolate and soy protein concentrate at the following ratio of initial components, in terms of the total weight of texturate: from 25 to 35 wt.% pea protein isolate, from 10 to 20 wt.% rice protein isolate; and 50 to 60 wt.% soy protein concentrate. The vegetable oil emulsion includes vegetable oils in the following ratio of initial components, calculated on the total weight of vegetable oils: from 19 to 29 wt.% sunflower oil, from 37 to 47 wt.% rapeseed oil and from 29 to 39 wt.% coconut oil.

EFFECT: creating a simple and effective method for the production of a vegetable food product having a texture and appearance similar to minced meat and products from it, with a balanced amino acid composition corresponding to or at least as close as possible to the composition of an “ideal” protein, having an optimal ratio of Omega-6 and Omega-3 fatty acids, which can serve as a complete replacement for meat in the diet of vegetarians and vegans.

18 cl, 5 tbl, 2 ex