MOULDED MEAT ANALOGUE PRODUCT MANUFACTURING METHOD Russian patent published in 2024 - IPC A23J3/14 

FIELD: food industry.

SUBSTANCE: method of making a moulded meat analogue product, comprising steps of making a structured fat composition; making a structured vegetable protein composition; mixing the structured fat composition with the structured vegetable protein composition to produce a meat analogue base; moulding the meat analogue base in the mould; wherein the structured fat composition comprises fat in combination with starch and/or inulin; wherein the structured fat composition contains particles having an average particle size of 2–20 mm; and wherein the structured vegetable protein composition contains textured vegetable protein and a binder. Production of a structured fat composition includes the following stages: fat melting at a temperature higher than 25 °C; adding starch and/or inulin to melted fat; mixing melted fat with starch and/or inulin at temperature from 25 to 85 °C to obtain a fat composition; cooling the fat composition to temperature below 25 °C to solidify the fat composition; cooling hardened fat composition to temperature below 0 °C; reducing the particle size of the frozen solidified fat composition to an average particle size of 2–20 mm. Fat is a solid substance at temperature of 25 °C or lower.

EFFECT: invention allows to produce meat analogue, which has improved quality comparable to corresponding natural meat products, in particular with respect to visual appearance of products before, during and after culinary treatment.

17 cl, 2 dwg, 4 ex