FIELD: meat industry.
SUBSTANCE: method of producing a bacon analogue product involving: a) obtaining a vegetable protein extrudate by wet extrusion; b) obtaining 10–20 % wt/wt vegetable protein dispersion; c) obtaining a fat simulator by emulsifying a dispersion of a vegetable protein and a lipid phase; d) applying a binding agent to a vegetable protein extrudate or a fat simulator; e) laying out the vegetable protein extrudate, the fat simulator and the vegetable protein dispersion in layers; f) pressing the laid layers; g) heating to obtain a cohesive mass; h) cooling. Binding agent is a dispersion of soya protein isolate, obtained using soya protein isolate, and wherein the binding agent further comprises a transglutaminase solution.
EFFECT: invention makes it possible to produce vegan products with “clean label”, which do not contain ingredients of animal origin.
11 cl, 7 dwg, 8 tbl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MEAT ANALOGUE MOLDED PRODUCT | 2020 |
|
RU2819649C2 |
| MOULDED MEAT ANALOGUE PRODUCT MANUFACTURING METHOD | 2020 |
|
RU2819650C2 |
| NON-DAIRY FOOD COMPOSITION AND METHOD OF ITS PREPARATION | 2019 |
|
RU2800797C2 |
| BACON SUBSTITUTE | 0 |
|
SU670292A1 |
| MEAT ANALOGUE PRODUCT CONTAINING HYDRATED TEXTURED VEGETABLE PROTEIN | 2020 |
|
RU2819427C2 |
| MEAT MINCE ANALOGUES | 2015 |
|
RU2728653C2 |
| FLAKY ANALOGUES OF FISH PRODUCTS AND SUCH ANALOGUES PREPARATION METHODS | 2010 |
|
RU2547455C2 |
| FOOD PRODUCTS COPYING MEAT | 2012 |
|
RU2772991C2 |
| METHOD FOR OBTAINING A FOOD PRODUCT OR BEVERAGE USING MILK OR VEGETABLE PROTEIN AGGREGATION IN THE PRESENCE OF FREE BIVALENT CATIONS | 2018 |
|
RU2799524C2 |
| PROTEIN COMPOSITION AND ITS APPLICATION IN RESTRUCTURISED MEAT, VEGETABLE AND FRUIT PRODUCTS | 2007 |
|
RU2430628C2 |
