A protein composition and its use in restructured meat and food products

[0001] The application discloses a protein composition and the use of the protein composition in plant products, fruit products and restructured meat products. The application further discloses a method of producing a hydrated and particulate protein composition.

BACKGROUND OF THE INVENTION [0002] An important object disclosed in the application is the transformation of an unstructured protein product into a structured protein product. In particular, in one embodiment, the application discloses a product and a method for converting an unstructured protein product without granularity or texture into a structured, protein product of a certain shape having the consistency of cooked muscle meat.

[0003] The term "structure" describes a wide range of physical properties of a food product. A product with an acceptable structure is usually synonymous with product quality. Structure is defined as "the attribute of a substance resulting from the combination of physical properties and those perceived by the senses of touch, including kinesthesia, and the touch of the mouth, sight and hearing. The structure, defined by the International Organization for Standardization, is "all rheological and structural (geometric and surface) attributes of the food product perceptible by mechanical, tactile and, where appropriate, visual and auditory receptors." The following terms have been used to describe the characteristics of the product covered by the term 'structure':

TABLE I

BRIEF LIST OF ADJECTS DEFINING THE FOOD STRUCTURE

<td>Kleist</td><td>fleshy</td><td>Bovine spongiform</td><td>Soft</td>

<td>resilient</td><td>fluffy</td><td>oily</td><td>softened</td>

<td>fragile</td><td>foamy</td><td>doughy</td><td>glossy</td>

<td>effervescent</td><td>Soft</td><td>plastic</td><td>cleavage</td>

<td>Wiry</td><td>expressive</td><td>porous</td><td>chubby</td>

<td>adhesive</td><td>Viscous</td><td>loose</td><td>resilient</td>

<td>adhesive</td><td>grainy</td><td>bloated</td><td>sticky</td>

<td>Compact</td><td>sandy</td><td>parenchymal</td><td>fibrous</td>

<td>creamy</td><td>rubbery</td><td>saturated</td><td>Syrup consistency</td>

<td>crisp</td><td>Hard</td><td>Rough</td><td>Soft</td>

<td>fragile</td><td>Heavy</td><td>rubbery</td><td>thick</td>

<td>crunchy</td><td>heterogeneous</td><td>Rare</td><td>Thin</td>

<td>thick</td><td>juicy</td><td>sand</td><td>Warm</td>

<td>sallow</td><td>Skinny</td><td>Rough</td><td>Hard</td>

<td>Dry</td><td>Light</td><td>short</td><td>uniform</td>

<td>Elastic</td><td>willowy</td><td>silky</td><td>Viscous</td>

<td>oily</td><td>papular</td><td>slippery</td><td>watery</td>

<td>Strong</td><td>Wet</td><td>Layered</td><td>waxy</td>

<td>scaly</td><td>Melt in your mouth</td><td>smooth</td><td>wavy</td>

[0004] EP0048533 discloses a meat analogue. Effective imitation of natural meats from textured protein materials largely depends on their appearance, taste and organoleptic properties. Prior art meat analogs produced by the simultaneous lengthening and heating of the mass containing the coagulating protein on heating showed good fibrousness. The invention described in EP0048533 improves the fibrous structure of products of this type by using bulk cellulose that is soluble at a temperature below the bulk coagulation temperature of the protein but is insoluble at the thermal coagulation temperature. The resulting product has a more pronounced fibrous structure. According to a preferred embodiment, the mass comprises hydroxypropyl cellulose and is elongated by means of a heated fed extruder.

[0005] WO88 / 06001 discloses a method of producing starch and protein fiber comprising mass forming, loosening the mass by changing the voltage in the mass, passing the mass through a channel (260) with a decreasing cross section, and then passing the mass through another channel (270) and mass heating to create the product. Ways to utilize textured proteins are also established, including the use of such proteins in confectionery products.

[0006] WO2006 / 023518 discloses a restructured meat product containing extruded soy protein material, minced meat and water.

[0007] More attention has been paid to structure because it relates to new food products, including fabricated products and imitations of products, molded meat and fish products in which the methods are very intense to duplicate the properties of primary or other natural food substances. The use of all non-traditional raw materials, artificial flavors, fillers, tensioners and extenders seems to change some texture properties of the final product. Most often, imitating texture properties is much more difficult in replicating taste, smells and colors. Numerous processing methods, including extrusion structuring, have been developed to simulate natural structural properties. In the methods, it is generally reasonable to duplicate the properties of the original substances to a technically and economically feasible degree to support early recognition on the market. Although the structure has attributes for appearance, it also has attributes for touch as well as mouthfeel or food interaction when in contact with the mouth. Most often, these sensual sensations during chewing may relate to both desire and aversion.

[0008] Thus, structural concepts include concepts related to the behavior of the material during pressing or tensioning and include, for example, the following: strong, hard, soft, hard, delicate, stringy, rubbery, flexible, plastic, sticky, sticky, sticky , crunchy, crunchy etc. Secondly, structural concepts can refer to the structure of the material: smooth, fine, loose, chalky, lumpy, flour, coarse, sandy, etc. Thirdly, structural concepts may relate to the shape and arrangement of structural elements such as: scaly, fibrous, parenchymal, cellular, crystalline, glass, plump, etc. Finally, structural concepts may relate to the properties of sensation in the mouth including: sensation in the mouth, clear, dry , moist, wet, watery, waxy, slippery, spongy, etc.

[0009] "Unstructured" and "structured" describe the characteristics of a food product set out in Table II:

TABLE II

<td></td><td>Characteristic unstructurised</td><td>Characteristic structured</td>

<td>Material preservation</td><td>sticky</td><td>strong</td>

<td>during</td><td>sticky</td><td>wiry</td>

<td>pressing or</td><td>plastic</td><td></td>

<td>tensioning</td><td></td><td></td>

<td>Material structure</td><td>smooth</td><td>thick</td>

<td>Shape and</td><td>gelatinous</td><td>fibrous</td>

<td>arrangement</td><td>pulpy</td><td>crisp</td>

<td>items</td><td>pasty</td><td></td>

<td>structural</td><td></td><td></td>

Mouth feel moist creamy spongy with a dry expression <a name="caption1"></a>SUMMARY OF THE INVENTION [0010] One aspect of the invention provides a structured protein product made from at least one protein-containing component, wherein the structured protein product contains protein fibers that are substantially aligned, wherein the protein fiber assembly is such that at least 55% of the protein fibers forming a structured protein product is close to each other at an angle of less than 45 ° when viewed in a horizontal plane, and wherein the structured protein product further has a shear force of at least 1400 grams.

[0011] Another aspect of the invention provides the use of a structured protein product as defined above for the preparation of a restructured meat composition.

EXPLANATION OF THE FIGURES [0012]

Figure 1 is a photographic photograph of a micrograph illustrating a structured vegetable protein product according to the invention having protein fibers that are substantially aligned.

Figure 2 is a photographic photograph of a micrograph illustrating a vegetable protein product not produced by the method of the invention. Protein fibers containing the disclosed vegetable protein product are cross-shaped.

Figure 3 is a perspective view of a peripheral mold assembly that can be used in the extrusion method of protein containing materials.

Figure 4 is an exploded view of the peripheral mold assembly of Figure 3 showing the mold insert, mold sleeve and mold cone.

Figure 5 is a cross-sectional view along line 9-9 of Figure 3 showing the flow channel between the arrangement of the mold bushing, mold insert and mold cone.

Figure 5A is an enlarged cross-sectional view showing the connection between the flow channel and the outlet of the mold sleeve.

DETAILED DESCRIPTION OF THE INVENTION [0013] The application discloses hydrated and particulate protein compositions and a method for preparing each of these compositions. Typically, the protein composition will contain animal meat and structured protein products containing protein fibers that are substantially aligned. Alternatively, the protein composition will contain ground vegetables or ground fruit and structured protein products having protein fibers that are substantially aligned.

(I) Structured Protein Products [0014] Each of the protein compositions disclosed in this application contains structured protein products of the invention comprising protein fibers that are substantially aligned as described in more detail in I (e) below. In an embodiment, structured protein products are extrudates of protein material that have been subjected to the extrusion method detailed in I (d) below. Because structured protein products contain protein fibers that are substantially aligned similar to animal meat, the protein compositions disclosed in the application generally have the texture and quality characteristics of food compositions consisting of one hundred percent animal meat.

(a) protein-containing materials [0015] A number of ingredients that contain a protein can be used in a method of thermally extruding plastics to produce structured protein products suitable for use in protein compositions. Although ingredients containing proteins derived from plants are usually used, it is also envisioned that proteins obtained from other sources, such as animal sources, may also be used without departing from the scope of the invention. For example, milk protein selected from the group consisting of casein, caseinates, whey protein and mixtures thereof may be used. In an embodiment, the milk protein is whey protein. As another example, egg white may be used that is selected from the group consisting of ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitin, ovovitin, albumin / globulin and vitelin. In addition, meat proteins or protein components consisting of collagen, blood, organ meat, mechanically separated meat, partially defatted connective tissue protein and serum proteins can be used as one or more components of structured protein products.

[0016] It is anticipated that other types of ingredients may be used in addition to proteins. Non-limiting examples of such ingredients include sugars, starches, oligosaccharides, soybean fibers and other dietary fibers.

[0017] It is anticipated that protein containing materials may be gluten free. Since gluten is usually used in the formation of fibers during the extrusion process, if a gluten-free starting material is used, an edible crosslinker may be used to facilitate fiber formation. Non-limiting examples of suitable crosslinkers include flour having Konjac glucomannan (KGM), beta 1,3 glucan (Pureglucan or Curdlan manufactured by Takeda-Kirin Foods), transglutaminase, calcium salts and magnesium salts. One skilled in the art can easily determine the amount of crosslinking material required, in gluten-free embodiments.

[0018] Regardless of their source and classification of ingredients, the ingredients used in the extrusion method can usually form extrudates containing protein fibers that are substantially aligned. Suitable examples of such ingredients are described in more detail below.

(i) Vegetable protein materials [0019] In an embodiment, at least one ingredient obtained from the plant is used to produce protein containing materials. In general, the ingredient contains protein. The amount of protein present in the ingredient (s) used may vary depending on the application. For example, the amount of protein present in the ingredient (s) used may range from about 40% to about 100% by mass.

In another embodiment, the amount of protein present in the ingredient (s) used can range from about 50% to about 100% by mass.

In another embodiment, the amount of protein present in the ingredient (s) used can range from about 60% to about 100% by mass.

In another embodiment, the amount of protein present in the ingredient (s) used can range from about 70% to about 100% by mass. In yet another embodiment, the amount of protein present in the ingredient (s) used can range from about 80% to about 100% by mass. In another embodiment, the amount of protein present in the ingredient (s) used can range from about 90% to about 100% by mass.

[0020] Component (i) used in extrusion may be obtained from a variety of suitable plants. By way of non-limiting example, suitable plants include legumes, cereals, peas, canola, sunflower, sorghum, rice, amaranth, potatoes, tapioca, arrowroot, cassava, lupine, rapeseed, wheat, oats, rye, barley and mixtures thereof.

[0021] In one embodiment, the ingredients are isolated from wheat and soy. In another embodiment, the ingredients are isolated from soybeans. Suitable protein-containing ingredients derived from wheat include wheat gluten, wheat flour and mixtures thereof. Examples of commercially available wheat gluten that can be used in the invention include Gluten Gem of the Star, Gluten Vital Wheat (organic), each of which is available from Manildra Milling. Suitable ingredients containing soy protein ("soy protein material") include soy protein isolate, soy protein concentrate, soy flour and mixtures thereof, each of which is described in detail below. Suitable ingredients containing maize-derived protein include, a meal with corn gluten, for example, zein. In each of the above embodiments, the soybean material may be combined with one or more ingredients selected from the group consisting of starch, flour, gluten, dietary fiber and mixtures thereof.

[0022] Suitable examples of protein-containing material isolated from a number of sources are described in Table III, which illustrates various combinations.

TABLE III Protein combinations

<td>The first source of protein</td><td>Second ingredient</td>

<td>soybeans</td><td>wheat</td>

<td>soybeans</td><td>dairy</td>

<td>The first source of protein</td><td>Second ingredient</td>

<td>soybeans</td><td>eggs</td>

<td>soybeans</td><td>maize</td>

<td>soybeans</td><td>rice</td>

<td>soybeans</td><td>barley</td>

<td>soybeans</td><td>sorghum</td>

<td>soybeans</td><td>oat</td>

<td>soybeans</td><td>millet</td>

<td>soybeans</td><td>rye</td>

<td>soybeans</td><td>triticale</td>

<td>soybeans</td><td>buckwheat</td>

<td>soybeans</td><td>pea</td>

<td>soybeans</td><td>nuts</td>

<td>soybeans</td><td>lentil</td>

<td>soybeans</td><td>lupine</td>

<td>soybeans</td><td>chickpeas (Garbonzo)</td>

<td>soybeans</td><td>rape (canola)</td>

<td>soybeans</td><td>cassava</td>

<td>soybeans</td><td>sunflower</td>

<td>soybeans</td><td>whey</td>

<td>soybeans</td><td>tapioca</td>

<td>soybeans</td><td>arrowroot</td>

<td>soybeans</td><td>amaranth</td>

<td>soybeans</td><td>wheat and dairy products</td>

<td>soybeans</td><td>wheat and eggs</td>

<td>soybeans</td><td>wheat and corn</td>

<td>soybeans</td><td>wheat and rice</td>

<td>soybeans</td><td>wheat and barley</td>

<td>soybeans</td><td>wheat and sorghum</td>

<td>The first source of protein</td><td>Second ingredient</td>

<td>soybeans</td><td>wheat and oats</td>

<td>soybeans</td><td>wheat and millet</td>

<td>soybeans</td><td>wheat and rye</td>

<td>soybeans</td><td>wheat and triticale</td>

<td>soybeans</td><td>wheat and buckwheat</td>

<td>soybeans</td><td>wheat and peas</td>

<td>soybeans</td><td>wheat and nuts</td>

<td>soybeans</td><td>wheat and lentils</td>

<td>soybeans</td><td>wheat and lupine</td>

<td>soybeans</td><td>wheat and chickpeas (garbonzo)</td>

<td>soybeans</td><td>wheat and rape (canola)</td>

<td>soybeans</td><td>wheat and cassava</td>

<td>soybeans</td><td>wheat and sunflower</td>

<td>soybeans</td><td>wheat and potatoes</td>

<td>soybeans</td><td>wheat and tapioca</td>

<td>soybeans</td><td>wheat and arrowroot</td>

<td>soybeans</td><td>wheat and amaranth</td>

<td>soybeans</td><td>corn and wheat</td>

<td>soybeans</td><td>corn and dairy products</td>

<td>soybeans</td><td>corn and eggs</td>

<td>soybeans</td><td>corn and rice</td>

<td>soybeans</td><td>corn and barley</td>

<td>soybeans</td><td>corn and sorghum</td>

<td>soybeans</td><td>corn and oats</td>

<td>soybeans</td><td>corn and millet</td>

<td>soybeans</td><td>corn and rye</td>

<td>soybeans</td><td>corn and triticale</td>

<td>The first source of protein</td><td>Second ingredient</td>

<td>soybeans</td><td>corn and buckwheat</td>

<td>soybeans</td><td>corn and peas</td>

<td>soybeans</td><td>corn and nuts</td>

<td>soybeans</td><td>corn and lentil</td>

<td>soybeans</td><td>corn and lupine</td>

<td>soybeans</td><td>corn and chickpeas (garbonzo)</td>

<td>soybeans</td><td>corn and rape (canola)</td>

<td>soybeans</td><td>corn and cassava</td>

<td>soybeans</td><td>corn and sunflower</td>

<td>soybeans</td><td>corn and potatoes</td>

<td>soybeans</td><td>corn and tapioca</td>

<td>soybeans</td><td>corn and arrowroot</td>

<td>soybeans</td><td>corn and amaranth</td>

[0023] In each of the embodiments described in Table III, the combination of protein containing materials may be combined with one or more ingredients selected from the group consisting of starch, flour, gluten, dietary fiber and mixtures thereof. In one embodiment, the protein-containing material comprises protein, starch, gluten and fiber. In an embodiment, the protein containing material contains from 45% to 65% soy protein on a dry weight basis; from 20% to 30% wheat gluten calculated on the dry matter; from 10% to 15% wheat starch calculated on the dry matter and from 1% to 5% fiber calculated on the dry matter. In each of the above embodiments, the protein-containing material may contain dicalcium phosphate, L-cysteine, or combinations of both dicalcium phosphate and L-cysteine.

(ii) soy protein materials [0024] In the embodiment described in detail above, soy protein isolate, soy protein concentrate, soy flour and mixtures thereof can be used in the extrusion method. Soy protein materials may be obtained from whole soybeans according to methods generally known in the art. Whole soybeans may be standard soybeans (i.e. non-genetically modified soybeans), commodified soybeans, genetically modified soybeans and combinations thereof.

[0025] Generally, when soy isolate is used, the isolate is preferably chosen so that it is not a highly hydrolyzed soy protein isolate. In some embodiments, highly hydrolyzed soy protein isolates may be used in combination with other soy protein isolates, provided that the content of highly hydrolyzed soy protein isolates, combined soy protein isolates is generally less than about 40% by weight of the combined soy protein isolates . In addition, the soy protein isolate used preferably has emulsion strength and shear resistance sufficient to allow the protein isolate to produce fibers that are substantially aligned during extrusion. Examples of soy protein isolates that are preferred in the invention are commercially available from, for example, Solae, LLC (St. Louis, Mo.), and include SUPRO^® 500E, SUPRO^® EX 33, SUPRO^® 620, SUPRO^® 630, and SUPRO^® 545. In an embodiment, the SUPRO form is used^® 620 as detailed in Example 3.

[0026] Alternatively, the soy protein concentrate may be mixed with the soy protein isolate as a substitute for a portion of the soy protein isolate as a soy protein source. Typically, if the soy protein concentrate replaces a portion of the soy protein isolate, the soy protein concentrate replaces at most up to about 40% by mass of soy protein isolate, and more preferably it replaces up to about 30% by mass of soy protein isolate. Examples of suitable soy protein concentrates preferred in the invention include Promine DSPC, Procon, Alpha 12 and Alpha 5800, commercially available from Solae, LLC (St. Louis, MO).

[0027] Soy cotyledon fiber can optionally be used as a fiber source. Typically, the appropriate soy cotyledon fiber will typically bind water effectively when coextruding a mixture of soy protein and soy cotyledon fiber. In this context, "effectively bind water" generally means that soy cotyledon fiber has the ability to retain water from at least 5.0 to about 8.0 grams of water per gram of soy cotyledon fiber, and preferably soy cotyledon fiber retaining water from at least about 6.0 to about 8.0 grams of water per gram of soy cotyledon fiber. Soy cotyledon fiber may generally be present in the soy protein material in an amount ranging from about 1% to about 20%, preferably from about 1.5 to about 20%, and most preferably from about 2% to about 5% by mass to dry matter. Suitable soy cotyledon fiber is commercially available. For example, FIBRIM^®1260 and FIBRIM^® 2000 are soy cotyledon fiber materials that are commercially available from Solae, LLC (St. Louis, Mo.).

(b) Additional Ingredients [0028] A number of additional ingredients may be added to any of the protein-containing materials listed above without departing from the scope of the invention. For example, antioxidants, antibacterial agents and combinations thereof may be included. Antioxidant additives include BHA, BHT, TBHQ, vitamins A, C and E and derivatives of these compounds. In addition, various plant extracts may be included, such as those containing carotenoids, tocopherols and flavonoids having antioxidant properties to increase stability or increase the nutritional value of the protein composition. Antioxidants and antibacterial agents may have a combined presence of from about 0.01% to about 10%, preferably from about 0.05% to about 5%, and more preferably from about 0.1% to about 2% by mass of protein-containing materials.

(c) moisture content [0029] One of ordinary skill in the art will appreciate that the moisture content of the protein-containing material and any additional ingredients may and will vary. The purpose of water is to hydrate the components of the protein composition. In general, the moisture content may range from about 1% to about 80% by mass. In low moisture content extrusion applications, the moisture content of protein-containing materials may range from about 1% to about 35% by mass. Alternatively, in high moisture content extrusion applications, the moisture content of protein-containing materials may be from about 35% to about 80% by mass. In an embodiment, the use of extrusion used to form extrudates has a low moisture content. An example of a low moisture extrusion method to produce extrudates containing fiber proteins that are substantially aligned is described in detail in I (d) and Example 3.

(d) extrusion of a protein-containing material [0030] A suitable extrusion process for producing structured protein products involves introducing protein material and other ingredients into a mixer (i.e., a component mixer) to combine the ingredients and produce a loose mixed premix of protein material. The loose mixed premix of proteinaceous material can be transferred to a reservoir from which dry mixed ingredients are introduced with moisture into the preconditioner, forming a conditioned mixture of proteinaceous material. The conditioned material is then fed to an extruder in which the mixture is heated under mechanical pressure generated by the extruder screws to produce a melted extrusion mass. Alternatively, the bulk mixed premix of proteinaceous material can be directly fed to an extruder into which moisture and heat are introduced to produce molten mass for extrusion. The extrusion molten mass exits the extruder through an extrudate-producing outlet assembly that contains structured protein products containing protein fibers that are substantially aligned.

(i) conditions of the extrusion method [0031] Among the suitable extrusion devices preferred in the practice of the invention is a twin-cylinder, twin-screw extruder as described, for example, in US Patent No. 4,600,311. Further examples of suitable commercially available extrusion devices include the CLEXTRAL Model BC-72 extruder manufactured by Clextral, Inc. (Tampa, Florida); WENGER Model TX-57 extruder, WENGER Model TX-168 extruder and WENGER Model TX-52 extruder, all manufactured by Wenger Manufacturing, Inc. (Sabetha, Kansas). Other traditional extruders suitable for use in this invention are described, for example, in US Patent Nos. 4,763,569, 4,118,164, and 3,117,006.

[0032] The screws of a twin-screw extruder can rotate in a cylinder in the same or opposite directions. The rotation of the screws in the same direction is called a single flow, while the rotation of the screws in the opposite directions is called a double flow. The speed of the screw or extruder screws may vary depending on the specific device; however, typically from about 250 to about 400 revolutions per minute (rpm). In general, as the screw speed increases, the extrudate density decreases. The extrusion device contains screws connected to shafts and screw segments, as well as a mixing piston and shearlock ring elements recommended by the manufacturer of the device for extruding vegetable protein material.

[0033] The extrusion device generally comprises a series of temperature controlled zones through which the protein mixture is transferred under mechanical pressure, before leaving the extrusion device through the extrusion mold assembly. The temperature in each subsequent heating zone generally exceeds the temperature of the previous heating zone by about 10 ° C to about 70 ° C. In one embodiment, the conditioned premix is ​​transferred by means of four heating zones in an extrusion device, with the protein mixture heated to a temperature from about 100 ° C to about 150 ° C, so that the molten extrusion mass enters the extrusion mold assembly from about 100 ° C to about 150 ° C.

[0034] The pressure in the cylinder depends on many factors including, for example, the extruder screw speed, the speed of feeding the mixture into the cylinder, the speed of feeding water to the cylinder and the viscosity of the molten extrusion mass in the cylinder.

[0035] Water can be injected into the extruder cylinder to hydrate the vegetable protein material mixture and assist in protein structuring. As an aid in forming the melt for extrusion, water can act as a plasticizing agent. Water can be introduced into the extruder cylinder by means of one or more injection nozzles in connection with the heating zone. Typically, the mixture in the cylinder contains from about 1% to about 30% by mass of water. In one embodiment, the mixture in the cylinder contains from about 5% to about 20% by weight of water. The rate at which water enters any of the heating zones is generally controlled to assist in the production of extrudate with the required characteristics. It was found that when the speed of introducing water into the cylinder decreases, the extrudate density decreases.

(ii) optional preconditioning [0036] In the preconditioner, the protein-containing material and optional additional ingredients (protein-containing mixture) are pre-heated, contact with moisture, and are maintained under temperature and pressure conditions allowing moisture to penetrate and soften the individual particles. The preconditioning step increases the bulk density of the shredded fiber material mixture and improves its flow properties. The preconditioner contains one or more blades to assist in uniform mixing of the protein and the movement of the protein mixture through the conditioner. The configuration and rotational speed of the blades varies widely, depending on the conditioner capacity, extruder capacity and / or the required residence time of the mixture in the preconditioner or extruder cylinder. Generally, the paddle speed is from about 500 to about 1300 revolutions per minute (rmp).

[0037] Typically, the protein-containing mixture is preconditioned before entering the extrusion device by contacting the premix with moisture (i.e. steam and / or water). Preferably, the protein containing mixture is heated to a temperature from about 20 ° C to about 60 ° C, more preferably from about 30 ° C to about 45 ° C in the preconductor.

[0038] Typically, the protein-containing premix is ​​conditioned for a period of about 0.5 minutes to about 10.0 minutes, depending on the speed and size of the preconditioner. In an embodiment, the protein-containing premix is ​​conditioned for a period of about 3.0 minutes to about 5.0 minutes. The premix comes into contact with steam and / or water and is heated in the preconductor at a generally constant steam flow to obtain the required temperatures. Water and / or steam conditions (i.e. hydrates), in which the premix increases its density and facilitates the flow of the dried mixture without interference before entering the extruder cylinder in which the proteins are textured. If a low humidity of the premix is ​​required, the conditioned premix may contain from about 1% to about 35% (mass) water. If high humidity of the premix is ​​required, the conditioned premix may contain from about 35% to about 80% (mass) water.

[0039] The conditioned premix usually has a bulk density of about 0.25 g / cm3³ up to about 0.60 g / cm³. In general, when the bulk density of a pre-conditioned protein mixture increases in this range, the protein mixture is easier to process. It is now believed that this is due to mixtures occupying all or most of the space between the extruder screws, thereby facilitating extrusion mass transfer through the cylinder.

(iii) extrusion process [0040] The dry premix or conditioned premix is ​​then fed to the extruder to heat, shear and eventually plasticize the mixture. The extruder is selected from any commercially available extruder and may be a single-screw extruder or preferably a twin-screw extruder that mechanically cuts the mixture using screw elements.

[0041] The speed at which the premix is ​​generally introduced into the extrusion device will vary depending on the particular device. Generally, the premixture is introduced at a maximum speed of 25 kilograms per minute. In general, it has been found that the density of the extrudate increases as the feed speed of the premix to the extruder increases.

[0042] The premix is ​​subjected to shear and pressure through an extruder to plasticize the mixture. The extruder screw elements shear the mixture as well as create pressure in the extruder by pushing the mixture forward in the extruder and the mold assembly. The screw motor speed determines the value of shear and pressure exerted on the mixture by the screw (screws). Preferably, the screw motor speed is set to a speed from about 200 rpm to about 500 rpm, and more preferably from 300 rpm to about 400 rpm, which moves the mixture through an extruder at a speed of at least about 20 kilograms per hour, preferably at least about 40 kilograms for an hour. Preferably, the extruder generates an extruder barrel outlet pressure of from about 3447.4 Kpa (500 psig) to about 10342.1 Kpa (1500 psig), and more preferably an extruder cylinder outlet pressure of from about 4136.8 Kpa (600 psig) to about 6,834.7 Kpa (1,000 psig).

[0043] The extruder heats the mixture as it passes through the denaturing protein extruder in the mixture. The extruder comprises a means for heating and / or cooling the mixture to temperatures from about 100 ° C to about 180 ° C. Preferably, the means for heating or cooling the mixture in the extruder comprises extruder cylinder jackets into which heating or cooling media, such as steam or water, can be introduced to control the temperature of the mixture passing through the extruder. The extruder may also include steam injection channels for direct injection of steam into the mixture in the extruder. The extruder preferably comprises a plurality of heating zones that can be controlled to independent temperatures at which the temperatures of the heating zones are preferably set to increase the temperature of the mixture as it moves through the extruder. In one embodiment, the extruder may be arranged in a system with four temperature zones in which the first zone (at the extruder inlet channel) is set to a temperature from about 80 ° C to about 100 ° C, the second zone is set to a temperature from about 100 ° C to 135 ° C, the third zone is set to a temperature from 135 ° C to about 150 ° C, and the fourth zone (at the extruder outlet duct) is set to a temperature from 150 ° C to 180 ° C. The extruder can be set to other temperature systems as needed. In another embodiment, the extruder can be arranged in a five temperature zone system in which the first zone is set to a temperature of about 25 ° C, the second zone is set to a temperature of about 50 ° C, the third zone is set to a temperature of about 95 ° C, the fourth zone is set to a temperature of about 130 ° C, and the fifth zone is set to a temperature of about 150 ° C. In yet another embodiment, the extruder may be arranged in a six temperature zone arrangement in which the first zone is set to a temperature of about 90 ° C, the second zone is set to a temperature of about 100 ° C, the third zone is set to a temperature of about 105 ° C , the fourth zone is set to a temperature of about 100 ° C, the fifth zone is set to a temperature of about 120 ° C, and the sixth zone is set to a temperature of about 130 ° C.

[0044] The mixture forms a molten plasticized mass in the extruder. The mold assembly is attached to the extruder in a system that allows the plasticized mixture to flow from the extruder inlet channel to the mold assembly and produces significant alignment of protein fibers in the plasticized mixture as it flows through the mold assembly. The mold assembly may comprise either a faceplate or a peripheral form.

The speed of the cutting knife is set to a piece size of not more than 5% through a 16 mesh sieve, and not more than 65% on a 1.27 cm screen (½ inch screen).

[0045] One embodiment includes a dehydration mold assembly illustrated and generally designated as 10 in FIG. 3-5.

[0046] As shown in FIG. 3 and 4, the peripheral mold assembly 10 may include a mold sleeve 12 with a cylindrical two-part sleeve mold body 17. The sleeve mold body 17 may include a rear portion 18 connected to the front portion 20, which together define the inner chamber 31 in connection with opposing holes 72, 74. The mold sleeve 12 may be adapted to receive the mold insert 14 and the mold cone 16 to provide the necessary structural components to facilitate laminar flow of the plasticized mixture through the peripheral mold assembly 10 during the extrusion process.

[0047] Furthermore, the front portion 20 of the mold sleeve 12 may be attached to the mold cone 16 adapted to cooperate with the nozzle insert 14 when the front portion 20 is attached to the rear portion 18 of the mold sleeve 12 during assembly of the peripheral mold assembly 10. In addition, as shown, the rear portion 18 of the mold sleeve 12 defines a series of circular outlets 24 along the sleeve body 17, which are adapted to provide a conduit at the exit of the extrudate from the peripheral mold assembly 10 during the extrusion method. Alternatively, the series of outlets 24 may have different configurations, such as square, rectangular, carved, or irregular. In addition, as shown, the rear portion 18 of the mold sleeve 12 may include a round flange 27 that surrounds the opening 72 and defines a pair of opposing slots 82A and 82B that serve to properly position the mold sleeve 12 when connecting the mold sleeve 12 to the extruder.

[0048] As shown in FIG. 5, when the peripheral mold assembly 10 is completely assembled, the mold insert 15 is placed in the rear portion 18 of the mold sleeve 12, which is attached to the front portion 20 of the mold sleeve 12 so that the conical side 56 of the mold cone 16 faces the chamber 31 and is contained between the rear and front parts 18 and 20. In this position, the tapered side 56 is operatively associated with the front surface 27 of the matrix insert 14. As such, the opposing side walls 50 of each adjacent flow distributor 38, the bottom portion 64 of the matrix insert 14 and the conical side 56 of the cone 16 mold together define a respective flow channel 40 connected to the respective outlet 24. The flow channel 40 defined between the sleeve 12, the mold insert 14 and the mold cone 16 as described above may be tapered on all four sides of the flow channel 40. Accordingly, the flow channel 40 gradually tapers inwardly on all four sides from the inlet 84 to the outlet 24 of each flow channel 40.

[0049] With reference to FIG. 5A, an enlarged view is illustrated illustrating the flow path "A" through the flow channel 40. In particular, the flow channel 40 connects to the outlet 40 via an opening 60 defined by the mold insert 14.

[0050] During the extrusion process, the peripheral mold assembly 10 is operatively connected to the extruder and produces a plasticized mixture that contacts the cavity 52 defined by the back surface 29 of the mold insert 14 and flows into the inlet 34 and enters the inner space of the opening 36 as indicated using the flow path "A". The plasticized mixture can enter the inner space 44 defined by the mold insert 14 and enter inlet 84 of each narrowed flow channel 42. The plasticized mixture then flows through each flow channel 42 and exits through a suitable outlet 24 in a manner that causes a substantial alignment of the protein fibers in the extrudate produced by the peripheral mold assembly 10.

[0051] The width and height of the outlet (s) 24 are selected and positioned prior to the extrusion of the mixture to provide fibrous extrudate material of the required dimensions. The width of the outlet (outlets) 24 can be set so that the push-in product has a form from a cubic piece of meat to a steak fillet, in which the expansion of the width of the opening (s) 24 reduces the nature of the cubic piece of extrudate and increases the fillet nature of the extrudate. In an embodiment, the width of the outlet (s) 24 may be set to a width of about 10 millimeters to about 40 millimeters.

[0052] The height of the outlet (s) 24 can be adjusted to provide the required thickness of the extrudate. The height of the outlet (s) 24 can be set to provide a very thin extrudate or thick extrudate. For example, the height of the outlet (s) 24 can be set from about 1 millimeter to about 30 millimeters. In an embodiment, the height of the outlet (s) 24 may be set from about 8 millimeters to about 16 millimeters.

[0053] It is anticipated that the outlet (s) may be round. The height of the outlet (s) 24 can be adjusted to provide the required thickness of the extrudate. The height of the outlet (s) 24 can be set to provide a very thin extrudate or thick extrudate. For example, the diameter of the outlet (s) 24 may be set from about 1 millimeter to about 30 millimeters. In an embodiment, the diameter of the outlet (s) 24 may be set from about 8 millimeters to about 16 millimeters.

[0054] Other peripheral mold assemblies suitable for use in this invention are those described in US Patent Application No. 2008/268112.

[0055] The extrudate is cut out after leaving the mold assembly. Suitable extrudate cutting devices include springy knives manufactured by Wenger Manufacturing, Inc. (Sabetha, Kansas) and Clextral, Inc. (Tampa, Florida). Typically, the cutting device speed is from about 1000 rpm to about 2500 rpm. In an embodiment, the cutting device speed is about 1600 rpm.

[0056] The dryer, if used, usually includes a plurality of drying zones in which the air temperature may vary. Generally, the air temperature in one or more zones will be from about 100 ° C to about 185 ° C. Typically, the extrudate is in the dryer for a time sufficient to provide the extrudate with the required moisture content. In general, the extrudate is dried for at least 5 minutes, and more generally at least 10 minutes. Alternatively, the extrudate is dried at lower temperatures, such as about 70 ° C, for a long time. Suitable dryers include those manufactured by

Wolverine 10 Proctor &amp; Schwartz (Merrimac, Mass.), National Drying Machinery Co. (Philadelphia, Pa.), Wenger (Sabetha, Kans.), Clextral (Tampa, Florida), and Buehler (Lake

Bluff, I11.).

[0057] The moisture content required may vary considerably depending on the intended use of the extrudate. Generally, the extrudate has a moisture content of from about 6% to about 13% by mass, after drying, and must be hydrated in water until the water is absorbed and the fibers separate. If the protein material has not been dried or not completely dried, its moisture content is higher, usually from about 16% to about 30% by mass.

[0058] The dried extrudate can be further ground to reduce the average extrudate particle size. Suitable milling equipment includes hammer mills such as Micro Hammer Mills manufactured by Hosokawa Micron Ltd. (England).

(e) Characterization of Structured Protein Products [0059] Extrudates made in I (d) typically include structured protein products having protein fibers that are substantially aligned. In the context of this invention, "substantially aligned" generally means the distribution of protein fibers such that a substantially large percentage of the protein fibers forming the structured protein product are closer to each other at an angle of less than 45 ° when viewed in a horizontal plane. On average, at least 55% of the protein fibers containing the structured protein product are substantially aligned. In another embodiment, on average, at least 60% of the protein fibers containing the structured protein product are substantially aligned. In another embodiment, on average, at least 70% of the protein fibers containing the structured protein product are substantially aligned. In another embodiment, on average, at least 80% of the protein fibers containing the structured protein product are substantially aligned. In yet another embodiment, on average, at least 90% of the protein fibers containing the structured protein product are substantially aligned. Methods for determining the degree of alignment of protein fibers are known in the art and include visual determination based on micrographic images.

[0060] By way of example, Figures 1 and 2 show micrographs that illustrate the difference between a structured protein product containing substantially aligned protein fibers and a protein product containing protein fibers that are significantly cross-linked. Figure 1 shows a structured protein product made according to I (a) -I (d) containing protein fibers that are substantially aligned. In contrast, Figure 2 shows a structured protein product containing protein fibers that are significantly cross-linked rather than substantially aligned. Because the protein fibers are essentially aligned as shown in Figure 1, the structured protein products used in the invention generally have the texture and texture of cooked muscle meat. In contrast, extrudates containing protein fibers that are arbitrarily oriented or cross-generally generally have a texture that is soft or spongy.

[0061] In addition to containing fibers that are substantially aligned, structured protein products typically have shear strength similar to that of whole muscle meat. In this context of the invention, the term "shear strength" provides a method of quantifying the formation of a sufficient fiber network to give the texture of the whole muscle meat and the appearance of the structured protein product. Shear strength is the maximum force in grams required for shear in a given sample. The method of measuring shear strength is described in Example 1.

[0062] Generally speaking, the structured protein products of the invention will have an average shear force of at least 1400 grams. In an additional embodiment, the structured protein products will have an average shear force of between 1500 and 1800 grams. In yet another embodiment, the structured protein products will have an average shear force of between 1800 and 2000 grams. In another embodiment, the structured protein products will have an average shear force of 2000 to 2600 grams. In another embodiment, structured protein products will have an average shear strength of at least 2200 grams. In another embodiment, structured protein products will have an average shear strength of at least 2300 grams. In yet another embodiment, the structured protein products will have an average shear strength of at least 2400 grams. In yet another embodiment, the structured protein products will have an average shear strength of at least 2500 grams. In another embodiment, structured protein products will have an average shear strength of at least 2600 grams.

[0063] The method of quantifying the size of protein fibers formed in structured protein products can be carried out by testing the disintegration characteristics. The comminution characteristics are a study that essentially determines the percentage of large pieces formed in a structured protein product. Indirectly, the percentage of comminution characteristics provides an additional way to quantify the degree of alignment of protein fibers in a structured protein product. In general, as the percentage of large pieces increases, the degree of protein fibers that are aligned in the structured protein product. also usually increases. However, when the percentage of large pieces decreases, the degree of protein fibers that are aligned in the structured protein product. also usually falls.

[0064] The method for determining the disintegration characteristics is described in detail in Example 2. The structured protein products of the invention typically have an average disintegration characteristic of at least 10% by mass of large pieces. In another embodiment, the structured protein products have an average disintegration characteristic of 10% to 15% by mass of large pieces. In another embodiment, the structured protein products have an average disintegration characteristic of 15% to 20% by mass of large pieces. In yet another embodiment, the structured protein products have an average disintegration characteristic of 20% to 25% by mass of large pieces. In yet another embodiment, the structured protein products have an average disintegration characteristic from about 20% to about 25% by mass of large pieces. In another embodiment, the average comminution characteristics are at least 20% by mass, at least 21% by mass, at least 22% by mass, at least 23% by mass, at least 24% by mass, at least 25% by mass or at least 26% by mass large pieces.

[0065] Suitable structured protein products according to the invention have protein fibers that are substantially aligned, which have an average shear force of at least 1400 grams, and have an average disintegration characteristic of at least 10% by mass of large pieces. Typically, structured protein products will have protein fibers that are at least 55% aligned, have an average shear strength of at least 1800 grams, and an average grinding performance of at least 15% by mass of large pieces. In an embodiment, the structured protein products will have protein fibers that are at least 55% aligned, have an average shear strength of at least 2000 grams, and an average grinding performance of at least 17% by mass of large pieces. In another embodiment, structured protein products will have protein fibers that are at least 55% aligned, have an average shear strength of at least 2200 grams, and an average grinding performance of at least 20% by mass of large pieces.

(II) Restructured meat compositions [0066] Structured protein products are used in the invention as a component in restructured meat compositions. The restructured meat composition may contain a mixture of animal meat and structured protein product, or may not contain any meat and originally structured protein product. The method of producing restructured meat compositions generally involves optionally mixing them with animal meat, staining and hydrating the structured protein product, reducing their particle size, and further processing the composition into a meat-containing food product.

(a) optional mixing with animal meat [0067] The structured protein product may optionally be mixed with animal meat to produce an animal meat composition before or after contacting the structured protein product with the coloring composition described in detail below. The general structured protein product is mixed with animal meat that has a similar particle size.

[0068] It is known in the art to produce mechanically deboned or separated raw meat by means of a high pressure machine that separates the bones from animal tissue, first crushing the bones and adjacent animal tissue, then passing the animal tissue and not the bone through a sieve or similar screening device .

The animal tissue according to the invention comprises muscle tissue, vascular tissue, connective tissue and skin. The method creates an unstructured, paste-like mixture of soft animal tissue with a dough consistency, and is commonly referred to as mechanically separated meat or MSM. This paste-like mix has a particle size of from about 0.25 to about 15 millimeters, preferably up to about 5 millimeters, and most preferably up to about 3 millimeters.

[0069] Although animal tissue, also known as raw meat, is preferably provided in at least substantially frozen form, so as to prevent spoilage caused by the growth of microorganisms prior to processing, after grinding the meat, it is not necessary to freeze it to provide the possibility of cutting into individual stripes or pieces. Unlike meat meal, raw meat has a natural high moisture content, with a protein to moisture content ratio of about 1: 3.6 to 1: 3.7.

[0070] The raw meat used in the invention may be any edible meat suitable for consumption. The meat may be un-rendered meat, dehydrated, raw meat, raw meat products, by-products of raw meat and mixtures thereof. Meat or meat products are ground and generally delivered daily in a completely frozen or at least substantially frozen state, so as to prevent spoilage caused by the growth of microorganisms. Generally, the temperature of the minced meat is below about 40 ° C (104 ° F), preferably below about 10 ° C (50 ° F) more preferably is from about -4 ° C (25 ° F) to about 6 ° C (43 ° F ) and most preferably from about -2 ° C (28 ° F) to about 2 ° C (36 ° F). Although frozen or chilled meat is used, it is generally impractical to store large amounts of non-frozen meat for a long time at the plant. Frozen products provide longer yields than frozen or chilled meat products.

[0071] Instead of frozen minced meat, minced meat may be freshly prepared for the production of a restructured meat product, provided that the freshly prepared minced meat meets a temperature condition of no higher than about

40 ° C (104 ° F).

[0072] The moisture content of frozen or non-frozen raw meat is generally at least about 50% by mass, and most often from about 60% by mass to about 75% by mass, based on the weight of the raw meat. In one embodiment of the invention, the fat content of frozen or non-frozen meat is at least 2% by mass. In general, the fat content of frozen or non-frozen meat ranges from about 3% by mass to about 95% by mass. In another embodiment, the fat content of frozen or non-frozen meat is from about 20% by mass to about 95% by mass. In other embodiments, the meat products can be combined to form a meat composition that has a fat content of from about 15% by mass to about 30% by mass. In another embodiment, the meat composition may have a fat content of less than about 10% by mass and skim meat products may be used.

[0073] Frozen or chilled meat can be stored at a temperature from about -18 ° C (4 ° F) to about 0 ° C (32 ° F). It is generally delivered in 20 kg blocks. When used, blocks can thaw up to about 10 ° C (50 ° F), i.e. thaw, but in a hardened environment. Thus, the outer layer of the blocks, for example to a depth of about 1/4 ", can be thawed and melted, but still at about 0 ° C (32 ° F), while the remaining inner part of the blocks, still frozen, still melts anyway keeps the outer part below about 10 ° C (50 ° F).

[0074] Various types of meat from animals are suitable for use in the restructured meat composition. For example, the meat may be from farm animals selected from the group consisting of sheep, cattle, goats, pork, bison and horses. Animal meat can come from poultry such as chicken, duck, goose or turkey. Alternatively, it may come from wild game. Non-limiting examples of suitable game animals include buffaloes, deer, European elks, American elks, reindeer, caribou, antelopes, rabbits, squirrels, beavers, muscatas, opossums, raccoons, armadillos, porcupines, alligators and snakes. In another embodiment, the animal meat may be derived from fish or shellfish. Non-limiting examples of suitable fish or fish products include saltwater and freshwater fish, such as catfish, tuna, salmon, bass, mackerel, pollack, hake, tilapia, cod, grouper, vendace, whitefish, belona, ​​paddlefish, bream, sturgeon, carp , trout, surimi, zander, snake and shark. In an embodiment, the animal meat is derived from beef, pork or turkey.

[0075] Meat includes a striated muscle, which is a skeletal muscle or that is located, for example, in the tongue, membrane, heart or esophagus, with or without accompanying fat underneath and parts of the skin, tendons, nerves and blood vessels that they are usually combined with meat as such. Examples of meat by-products are organs and tissues such as the lungs, spleen, kidneys, brain, liver, blood, bones, low-fat, low-fat fatty tissue, stomachs, intestines freed from their contents, and similar types.

[0076] The term "meat by-products" refers to those non-rendered parts of the carcass of slaughter animals, including but not limited to mammals, poultry and the like, and including such ingredients that are included in the term "meat by-products" in the definition of feed ingredients published by the Association of American Feed Control Officials, Incorporated.

[0077] Typically, the amount of structured protein product relative to the amount of animal meat in animal meat compositions can and will vary depending upon the intended use of the composition. By way of example, when a vegetarian composition that contains a relatively small amount of animal aroma is to a large extent required, the concentration of animal meat in the restructured meat composition may be around 45%, 40%, 35%, 30%, 25%, 20%, 15% , 10%, 5%, 2% or 0% by mass. Alternatively, when a restructured meat composition with a relatively high amount of animal aroma is required, the concentration of animal meat in the restructured meat composition may be about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90 % or 95% by mass. Consequently, the concentration of hydrated structured vegetable protein product in the restructured meat composition may be about 5%,

10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% , 95% or 99% by mass. In an embodiment, the restructured meat composition will generally have from about 40% to about 60% by weight of hydrated structured protein product and from about 40% to about 60% by weight of animal meat.

[0078] It is also envisaged that a number of different meat qualities may be used in the invention. For example, whole muscle meat that is ground or in a piece or in the form of a steak can be used. Meat can have a fat content that varies greatly.

(b) optional mixing with ground vegetables or ground fruit [0079] The structured protein product may optionally be mixed with ground vegetables or ground fruit to produce restructured meat compositions before or after contacting the structured protein product with the coloring composition described in detail below. Generally, the structured protein product is mixed with ground vegetables or ground fruit that has similar particle size.

[0080] Various types of vegetables or fruits are suitable for use in the restructured meat composition. Typically, the amount of structured protein product relative to the amount of ground vegetables or ground fruit in restructured meat compositions can and will vary depending upon the intended use of the composition. By way of example, the concentration of ground vegetables or ground fruit in the restructured meat composition may be about

95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15% , 10%, 5%, 2% or 0% by mass. Consequently, the concentration of the hydrated structured plant protein product in the restructured meat composition may be about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60 %, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 99% by mass. In an embodiment, the restructured meat composition will generally have from about 40% to about 60% by weight of hydrated structured protein product and from about 40% to about 60% by weight of ground vegetables or ground fruit.

(c) hydration and staining of the structured protein product [0081] The structured protein product is generally colored with a coloring composition to resemble raw meat and / or cooked meat. The dyeing compositions of the invention may contain thermally labile pigments, thermally stable pigments and bronzing agents. The choice of pigment type and amount present in the coloring composition can and will vary depending on the required color of the restructured meat composition. When the restructured meat composition mimics the "pre-cooked product", the structured plant product usually comes into contact with browning agents and / or thermally stable pigments. Alternatively, when the restructured meat composition mimics raw meat, the structured protein product generally comes into contact with thermally labile red pigments and with browning agents and / or thermally stable pigments, so that when the restructured meat composition is cooked, its appearance changes from the color of raw meat to color fully cooked. Suitable thermally labile red pigments, thermally stable pigments and bronzing agents are described below.

[0082] The coloring agent (s) may be mixed with the protein containing material and other ingredients before being fed to the extruder. Alternatively, the coloring agent (s) may be combined with the protein containing material and other ingredients after being introduced into the extruder. In the presence of heat or heat and pressure used in the extrusion process, certain combinations of coloring agents and protein-containing materials result in unexpected colors. For example, when carmine (or lac) comes into contact with protein-containing material during the extrusion process, the color changes from red to purple / purple.

[0083] The coloring agent (s) may be natural coloring agents, a combination of natural coloring agents, artificial coloring agents, a combination of artificial coloring agents or a combination of natural and artificial coloring agents. Suitable examples of natural coloring agents approved for use in food include annatto (red-orange), anthocyanins (from red to blue, depends on pH), beet juice, beta-carotene (orange), beta-APO 8 carotenal (orange) , black currant, roasted sugar; canthaxanthin (pink-red), caramel, carmine / carminic acid (light red), cochineal extract (red), curcumin (yellow-orange); lac (scarlet red), lutein (red-orange); lycopene (orange-red), mixed carotenoids (orange), Monascus (red-purple, from fermented red rice), peppers, red cabbage juice, riboflavin (yellow), saffron, titanium dioxide (white) and turmeric (yellow-orange). Suitable examples of artificial colors approved for use in food in the United States include FD &amp; C Red No. 3 (Erythrosine), FD &amp; C Red No. 40 (Allure Red), FD &amp; C Yellow No. 5 (Tartrazine), FD &amp; C Yellow No. 6 (Sunset Yellow FCF), FD &amp; C Blue No. 1 (Brilliant Blue), FD &amp; C Blue No. 2 (Indigotine). Artificial coloring agents that may be used in other countries include Cl Food Red 3 (Carmarmine), Cl Food Red 7 (Ponceau 4R) Cl Food Red 9 (Amaranth), Cl Food Yellow 13 (Quinoline Yellow), and Cl Food Blue 5 (Patent Blue V). Food colorants can be dyes that are powders, granules or solutions that are water soluble. Alternatively, dye lakes, which are combinations of dyes and insoluble materials, may be natural and artificial coloring agents. Dye lakes are not oil soluble but are oil dispersible; they stain with dispersion.

[0084] A suitable coloring agent (s) may be combined with protein containing materials in various forms. Non-limiting examples include solid, semi-solid, powdered, liquid and gelatinous. The type and concentration of coloring agent (s) used may vary depending on the protein-containing materials used and the color of the colored structured protein product required. Typically, the concentration of the agent (s) may range from about 0.001% to about 5.0% by mass. In one embodiment, the concentration of the agent (s) may range from about 0.01% to about 4.0% by mass. In another embodiment, the concentration of the agent (s) may range from about 0.05% to about 3.0% by mass. In yet another embodiment, the concentration of the agent (s) may range from about 0.1% to about 3.0% by mass. In another embodiment, the concentration of the agent (s) may range from about 0.5% to about 2.0% by mass. In another embodiment, the concentration of the agent (s) may range from about 0.75% to about 1.0% by mass.

[0085] A thermally labile pigment may be used in the coloring composition to provide a red color to raw uncooked meat. The technically unstable pigment is usually a food coloring dye or a red powder reminiscent of the red color of browning meat in an unboiled state (i.e. raw meat). In general, the thermally labile pigment is a food dye or powder with a structure that degrades when exposed to temperatures effective to cook a structured protein product. Thus, the pigment is thermally degraded and, as such, is ineffective in providing significant color to the structured protein product during cooking. The thermally labile pigment is usually degraded at temperatures around 100 ° C or higher, more preferably at temperatures around 75 ° C or higher, and most often at temperatures around 50 ° C or higher. In one embodiment, the thermally labile pigment is betanine, a red food color, or a powder with low thermal stability. Betanine is obtained from red beet and is usually made from red beet juice or beet powder. The thermally labile pigment may be present in the coloring composition from about 0.005% to about 30% on a dry weight of the coloring composition. When the thermally labile pigment is betanine, the betanine is preferably from about 0.005% to about 0.5% of the coloring composition on a dry matter basis, and more preferably from about 0.01% to about 0.05% of a coloring composition on a dry weight basis . Alternatively, beetroot powder or beet extract preparation containing betanine may be present in the coloring composition from about 5% to about 30% of the composition on a dry weight basis, and more preferably from about 10% to about 25% of the coloring composition. For example, the coloring composition may consist of 0.0087% annatto, 21.68% beet powder, 52.81% dextrose and 25.43% NFE (all percentages are by mass).

[0086] A thermally stable pigment consisting of one or more thermally stable food dyes may be used in the coloring composition.

Suitable thermally stable pigments include those that are effective in providing color to the structured protein product resembling browned meat in both raw and cooked state. Suitable heat stable pigments include caramel food coloring material and yellow, brown and / or orange food coloring agents. A number of caramel food coloring agents are preferred in the invention and are commercially available in powder or liquid form, such as Caramel Color No. 602 (available from Williamson Company, Louisville, Kentucky) and 5440 Caramel Powder DS (available from Sensient Colors, Inc., St. Louis, Missouri).

[0087] Various types of commercially available yellow / orange food colors can be used in the thermally stable pigment. Suitable yellow / orange food dyes include annatto, turmeric and artificial yellow dyes such as FD &amp; C Yellow No. 5. The amount of thermally stable pigment present in the coloring composition is from about 0% to about 7% based on the dry weight of the coloring composition, and more preferably from about 0.1% to about 3% based on the dry weight of the coloring composition. The yellow / orange food coloring material, preferably annatto, can constitute from about 0% to about 2% of the coloring composition on a dry weight basis, and is preferably present in about 0.1% by weight to about 1% by weight based on a dry weight coloring composition. The caramel food coloring material usually comprises from about 0% to about 5% by weight on a dry weight basis, and preferably from about 0.5% to about 3% by weight on a dry weight basis of a coloring composition.

[0088] The coloring composition may include bronzing agents that contain amine and reducing sugar sources. As described in detail above, the bronzing agent generally causes the protein-containing material in which the coloring composition is mixed to brown similar to cooked browning meat when the protein material is cooked. In an alternative embodiment, the bronzing agent of the coloring composition may also include an amine source. The amine compound reacts with the reducing sugar to cause browning. Suitable amine sources include polypeptide material, hydrolyzed protein material or amino acid material. Without being bound by theory, the polypeptide material, hydrolyzed protein and / or amino acid material is preferably included as an amine source in the bronzing agent to enhance the required browning. In an embodiment, the isolated soy protein is a source of amino groups in the bronzing agent. Being included in the coloring composition, the amine source is generally present in the coloring composition from about 20% to about 55% of the coloring composition on a dry weight basis. An example of a browning agent is reducing sugar. Suitable reducing sugars can usually be subjected to Maillard browning in the presence of amine-containing compounds to provide the required browning when cooking protein-containing material. Representative examples of suitable reducing sugars include xylose, arabinose, galactose, fructose, glycerol aldehyde, mannose, dextrose, lactose and maltose.

In an embodiment, the reducing sugar is dextrose. The reducing sugar may be present in the coloring composition in an amount of from about 25% to about 95% on a dry weight basis of the coloring composition, and preferably from about 30% to about 60% on a dry weight basis of the coloring composition.

[0089] In an embodiment, the coloring composition comprises beet pigment, annatto, coloring caramel, a reducing sugar and an amino acid source. In an alternative embodiment, the amino acid source comprises peptides consisting of amino acids and secondary amino acids. In another alternative embodiment, the amino acid source is isolated soy protein.

[0090] The coloring composition may additionally contain an acidity regulator to maintain the pH in the optimal range for the coloring agent. The acidity regulator may be an acidifier. Examples of acidifiers that can be added to foods include citric acid, acetic acid (vinegar), tartaric acid, malic acid, fumaric acid, lactic acid, gluconic acid, phosphoric acid, sorbic acid, hydrochloric acid, propionic acid and benzoic acid. The final concentration of acidifier in the dye composition may be from about 0.001% to about 5% by weight of the dye composition. The acidity regulator may be a pH raising agent such as disodium hydrogen phosphate, sodium carbonate, sodium bicarbonate, sodium hydroxide and potassium hydroxide.

[0091] The dye composition of the invention can be made by combining the ingredients using methods and procedures known to those skilled in the art. The ingredients are usually available in liquid or powder form, and often in both forms. The ingredients can be mixed directly to form a coloring composition, but preferably the coloring composition ingredients are combined in an aqueous solution at a total concentration of from about 10% to about 25% by mass, in which the aqueous coloring solution can be conveniently added to the amount of water to mix and stain the structured protein product .

(d) adding additional ingredients [0092] The restructured meat compositions may optionally include various flavors, spices, antioxidants and other ingredients to give the required taste or texture or nutritionally enrich the final food product. The skilled artisan will recognize that, the choice of ingredients added to the restructured meat composition may and will depend on the food product being produced.

[0093] The restructured meat composition may contain from about 1% to about 30% by weight of a fat source to impart flavor. Typically, the fat source is animal fat. Suitable animal fats include beef fat, pork fat, poultry fat and lamb fat. In an exemplary embodiment, the restructured meat composition will contain from about 10% to about 20% by mass fat source. In an additional embodiment, vegetable fat sources may be used, non-limiting examples include oils such as rapeseed oil, cottonseed oil, grapeseed oil, olive oil, peanut oil, palm oil, soybean oil, sunflower oil, vegetable oil and their combinations. The weight percentage of the fat source of plant origin may be from about 10% to 20%.

[0094] The restructured meat compositions may additionally contain an antioxidant. The antioxidant may prevent oxidation of polyunsaturated fatty acids (e.g., omega-3 fatty acids) in animal meat and the antioxidant may prevent oxidative color changes in the restructured meat composition. The antioxidant can be natural or synthetic. Suitable antioxidants include, but are not limited to, ascorbic acid and its salts, ascorbyl palmitate, ascorbyl stearate, anoxomer, N-acetylcysteine, benzyl isothiocyanate, m-aminobenzoic acid, o-aminobenzoic acid, p-aminobenzoic acid (PABA), butylated hydroxy , butylated hydroxytoluene (BHT), caffeic acid, canthaxanthin, alpha-carotene, beta-carotene, beta-carotene, beta-carotenoic acid, camosol, carvacrol, catechins, cetyl gallate, chlorogenic acid, citric acid and its salts, clove extract, coffee bean extract, p-coumaric acid, 3,4-dihydroxybenzoic acid, N, N'-diphenyl-phenylenediamine (DPPD), dilauryl thiodipropionate, distearyl thiodipropionate, 2,6-di- tert-butylphenol, dodecyl gallate, ethylenediaminetetraacetic acid, ellagic acid, isoascorbic acid, sodium isoascorbate, esculetin, esculin, 6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline, ethyl gallate, ethyl maltol, EDTA eucalyptus extract, eugenol, ferulic acid, flavonoids (e.g. catechin, epicatechin, epicatechin gallate, epigallocatechin (EGC), epigallocatechin gallate (EGCG), polyphenol epigallocatechin gallate), flavones (e.g. apinonoin, e.g. apigenin . datiscetin, myricetin, daemfero), flavanones, fraxetine, fumaric acid, gallic acid, bitterness extract, gluconic acid, glycine, guaiac wood gum, hesperetin, alpha-hydroxybenzyl phosphonic acid, hydroxycinnamic acid, hydroxyglutaric acid, N-hydroxyglutaric acid hydroxysuccinate, hydroxytyrosol, hydroxyurea, rice bran extract, lactic acid and its salts, lecithin, lecithin citrate; R-alphaliponic acid, lutein, lycopene, malic acid, maltol, 5-methoxytryptamine, methyl gallate, monoglyceride citrate; monoisopropyl citrate; moryna, beta-naphthoflavone, nordihydrogweiric acid (NDGA), octyl gallate, oxalic acid, palmityl citrate, phenothiazine, phosphatidylcholine, phosphoric acid, phosphates, phytic acid, phytylbichromel, English pepper extract, propyl gallate, transphosphate phosphate rosemary extract, rosemary acid, sage extract, sesame, silymarin, synapic acid, succinic acid, stearyl citrate, syringic acid, tartaric acid, thymol, tocopherols (i.e. alpha-, beta-, gamma- and delta-tocopherol), tocotrienols (i.e., alpha-, beta-, gamma- and delta-tocotrienols), tyrosol, vanillic acid, 2,6-di-tert-butyl-4-hydroxymethylphenol ( i.e. Inox 100), 2,4- (tris-3 ', 5'-di-tert-butyl-4'-hydroxybenzyl) mesitylene (i.e. Inox 330), 2,4,5-trihydroxybutyrophenone, ubiquinone, tertiary butylhydroquinone (TBHQ), thiodipropionic acid, trihydroxybutyrophenone, tryptamine, tyramine, uric acid, vitamin K and derivatives, vitamin Q10, wheat germ oil, zeaxanthin or combinations thereof

[0095] The concentration of antioxidant in the restructured meat composition may range from about 0.0001% to about 20% by mass. In another embodiment, the concentration of antioxidant in the restructured meat composition may range from about 0.001% to about 5% by mass. In yet another embodiment, the concentration of antioxidant in the restructured meat composition may range from about 0.01% to about 1% by mass.

[0096] In another embodiment, the restructured meat composition may additionally contain at least one flavoring agent. The flavoring agent may be natural or the flavoring agent may be artificial. The flavoring agent can mimic or replace ingredients found in lean meat or adipose tissue, such as plasma proteins, muscle proteins, hydrolyzed animal proteins, tallow, fatty acids, etc. The flavoring agent may provide animal meat flavor, rotisserie meat flavor, rare beef flavor, etc. The flavoring agent may be animal meat oil or oleoresins or aqueous resins extract spice oils, spice oils, natural smoke solutions, natural smoke extracts, yeast extract or Shiitake Mushroom Extract. Additional flavors may include onions, garlic, or herbs. The restructured meat composition may additionally contain a flavor enhancer. Examples of taste enhancers that may be used include salt (sodium chloride), glutamic acid salts (e.g., sodium glutamate), glycine salts, guanyl acid salts, inosinic acid salts, 5'-ribonucleotide salts, hydrolyzed animal proteins and hydrolyzed vegetable proteins .

[0097] The restructured meat composition may optionally include various flavors. Suitable flavors include animal meat flavor, animal meat oil, spice extracts, spice oils, natural smoke solutions, natural smoke extracts, yeast extract, sherry, mint, brown sugar, honey. Flavors and spices may also be available in the form of oleoresins and water resins. Other flavors may include onions, garlic, or herbs. In an alternative embodiment, the flavoring may be nutty, sweet or fruity. Non-limiting examples of suitable fruit flavors include apple, apricot, avocado, bananas, blackberries, black cherry, blueberry, boysenberry, cantaloupe, cherry, coconut, cranberry, fig, grape, grapefruit, green apple, honeydew, kiwi, lemon, lime , mango, mixed berries, oranges, peaches, persimmon, pineapple, raspberries, strawberries, watermelons. The restructured meat compositions may additionally contain flavor enhancers. Non-limiting examples of suitable flavor enhancers include sodium chloride salt, glutamic acid salts, glycine salts, guanyl acid salts, inosinic acid salts, 5-ribonucleotide salts, yeast extract, Shiitake mushroom extract, bonito extract and kelp extract. The restructured meat compositions can also use various sauces and marinades, which can be made by fermenting or mixing flavors, spices, oils, water, flavor enhancers, antioxidants, acidifying agents, preservatives and sweeteners.

[0098] In an additional embodiment, the restructured meat compositions may additionally contain a thickening or gelling agent, such as alginic acid and its salts, agar, carrageenan and its salts, processed Eucheum seaweed, gums (gum arabic, locust bean gum, gum carob, guar gum, tragacanth and xanthan), pectins, sodium carboxymethyl cellulose, methyl cellulose and modified starches.

[0099] In another embodiment, the restructured meat compositions may additionally contain nutrients such as vitamins, minerals, antioxidants, omega-3 fatty acids or herbs. Suitable vitamins include vitamin A, C and E, which are also antioxidants, and vitamins B and D. Examples of minerals that can be added include aluminum, ammonium, calcium, magnesium, iron and potassium salts. Suitable omega-3 fatty acids include docosahexaenoic acid (DHA), EPA (eicosapentanoic acid) and ALA (α-linolenic acid). Herbs that can be added include bay leaves, basil, celery leaves, chervil, chives, coriander, coriander, cumin, dill, ginger, nutmeg, marjoram, pepper, turmeric, parsley, oregano, tarragon and thyme.

(III) Food products [0100] Restricted meat compositions can be processed into various food products of various shapes. When the protein composition additionally contains at least one component selected from the group consisting of gelling protein, animal fat, sodium chloride, phosphates (sodium tripolyphosphate, sodium acid pyrophosphate, sodium hexametaphosphate, etc.), coloring agent, binding agent, antioxidant, antibacterial agent flavor and mixtures thereof, the product and the method are described in a procedure similar to the product and the method using only structured protein products, animal meat and water. The protein composition is first hydrated with water and comminuted to expose and separate the fibers. After hydration and comminution is completed, a coloring agent is added. Animal meat and water are added and the contents are mixed until a homogeneous mass is obtained. Then, animal fat, flavor, sodium chloride, phosphates and gelatinizing protein are added. In an additional embodiment, sodium nitrate may be added along with salt and phosphates.

[0101] The resulting homogeneous restructured meat product can be formed into strips, steaks, cutlets, pies, or generally into a kebab cube shape, manually or by machine. The restructured meat product may be formed into meat sticks. The restructured meat product can also be packed into permeable or impermeable casings to produce sausages.

[0102] The restructured meat product after forming is boiled, partly cooked for finishing at a later time or frozen in the raw state, partially cooked or cooked state. Cooking includes frying as sauteing or deep frying, baking, smoking and impact cooking, and steam cooking. A fully cooked restructured meat product can then be sliced, minced or ground.

[0103] Furthermore, the restructured meat product may be fermented. Meat products ferment by adjusting the pH of the meat product from about 4.0 to about

5.2. Fermentation is achieved by adding a lactic acid bacterial culture. Acidification can also be carried out by direct acidification with citric acid, lactic acid, glucono-delta-lactone and mixtures thereof.

[0104] The restructured meat product (before drying, partially dried, dry, cooked or uncooked) may be packaged as such. Further processing of the restructured meat product (before drying, partially pre-dried, dry, cooked or uncooked) may be shock freezing, for example in a freezing tunnel, followed by automatic packing of portions in containers of the appropriate type, e.g. in plastic bags or a similar type. This type of processing and packaging is appropriate if the product is intended for fast-food outlets or for catering applications where the product is usually fried or baked before consumption.

In contrast, after forming a restructured meat product (before drying, partially desiccated, dry, cooked or uncooked), it is also possible to spray the surface of the product with solutions of carbohydrates or related substances to achieve even browning for deep frying or baking. Then, the product can be shock-frozen and sold in packaged portions (i.e. in bags). The restructured meat product can also be baked or processed in a convection oven by the consumer instead of deep frying. In addition, the restructured meat product may also be breaded before or after cooking, or coated with another type of coating. In addition, the restructured meat product may be subject to aperture to destroy any microbes that may be present.

[0106] A restructured meat product cooked or uncooked can also be traditionally packaged and canned and using traditional sealing procedures. Usually, the cans are kept at a temperature between 65 ° C and 77 ° C at this stage, and then they are transferred to the aperture or cooking stage as soon as possible to avoid any risk of deterioration caused by the growth of microorganisms between preservation and sterilization during the aperture or cooking stage. Restructured meat packed into impermeable casings intended for aperture can be cooked in a pressure cooker to make a sausage with a long shelf life.

[0107] To make sure that the structured meat product has a texture of intact muscles, it is necessary that at least about 75% by mass of the protein composition contains at least about 15% by mass of large pieces consisting of vegetable protein fibers of at least about 4 cm, vegetable protein strands at least 3 centimeters long and plant protein fragments at least about 2 centimeters long, that at least about 75% by mass of the protein composition has a shear strength of at least about 1400 grams.

[0108] The vegetable product may be produced by a method of combining a protein composition, preferably a hydrated and ground soy protein composition; in which about 75% by mass of the protein composition consists of 15% by mass of fragments consisting of protein fibers at least about 4 cm in length, protein strands at least 3 centimeters long and protein fragments at least about 2 centimeters long and in which at least about 75% by mass of the protein composition has a shear strength of at least about 1400 grams; with chopped vegetables; and mixing the preferably hydrated and ground soy protein composition with ground vegetables to produce a homogeneous, fibrous and structured vegetable product containing protein fibers that are substantially aligned.

[0109] Examples of plant products produced by the above method are vegetarian food products including vegetarian patties, vegetarian hot dogs, vegetarian sausages and vegetarian crumble. Another example of a vegetarian food product are cheeses whose shelf life is extended by means of a hydrated and ground protein composition.

[0110] The fruit product may be made by combining a protein composition, preferably a hydrated and ground soy protein composition; in which about 75% by mass of the protein composition consists of 15% by mass of fragments consisting of protein fibers at least about 4 cm in length, protein strands at least 3 centimeters long and protein fragments at least about 2 centimeters long and in which at least about 75% by mass of the protein composition has a shear strength of at least about 1400 grams; with crushed fruit; and mixing the preferably hydrated and comminuted soy protein composition with comminuted fruit to produce a homogeneous, fibrous and structured fruit product containing protein fibers that are substantially aligned.

[0111] Examples of fruit products produced by the above method are snacks including fruit rollups, cereals and baked fruit.

DEFINITIONS [0112] The term "animal meat" refers to all meat as such, whole muscle meat or parts thereof derived from an animal.

[0113] The term "crushed fruit" refers to the form of a single fruit puree or a mixture of purees from more than one fruit.

[0114] The term "ground meat" refers to meat paste recovered from animal carcass. Meat, with or without bone, is passed through the bone removal device so that the meat is separated from the bone and reduces its size.

[0115] The term "ground vegetable" refers to the mashed form of one vegetable or a puree mix of more than one vegetable.

[0116] The term "extrudate" refers to an extrusion product. In this context, vegetable protein products containing protein fibers that are substantially aligned can be extrudates in some embodiments.

[0117] The term "fiber" refers to a vegetable protein product about 4 centimeters long and 0.2 centimeters wide after performing the comminution characteristics test specified in Example 2. In this context, the term "fiber" does not include a class of fiber nutrients such as soy cotyledon fiber, and also does not concern the structural formation of substantially aligned protein fibers containing vegetable protein products.

[0118] The term "gluten" refers to the protein fraction in whole grain flour such as wheat, which has a high protein content, as well as unique structural and adhesive properties.

[0119] The term "gluten-free starch" refers to various starch products such as tapioca modified starch. Gluten-free or substantially gluten-free starches are made from wheat, corn and tapioca-based starches. They are gluten free because they do not contain wheat, oats, rye or barley gluten.

[0120] The term "hydration test" measures the time in minutes necessary to hydrate a known amount of a protein composition.

[0121] The term "large piece" is a way of characterizing the degree of fragmentation of a colored or non-colored structured vegetable protein product. Determination of the fragmentation characteristics is described in detail in Example 2.

[0122] The term "mechanically separated meat (MSM)" refers to meat paste recovered from beef, pork and chicken bones using commercially available equipment. MOM is a fragmented product that lacks the natural fibrous texture present in intact muscles.

[0123] The term "moisture content" refers to the amount of moisture in a material. The moisture content of the substance can be determined using Method Ba 2a-38 (1997). AOCS (American Oil Chemists Society).

[0124] The term "protein content", such as, for example, soy protein content, as used herein, means the relative protein content of the material, as determined by the official methods of AOCS (American Oil Chemists Society) Bc 4-91 (1997), Aa 5-91 (1997) or Ba 4d-90 (1997), each incorporated herein by reference to their totality, which determine the total nitrogen content of a sample of material such as ammonia, and the protein content as much as 6.25 times the total nitrogen content of the sample.

[0125] The term "protein fiber" as used herein means individual continuous filaments or slightly elongated particles of different lengths that jointly define the structure of plant protein products according to the invention. In addition, because both the dyed and the unstained structured vegetable protein products of the invention have protein fibers that are substantially aligned, the protein fiber assembly provides the texture of the whole muscle meat of the colored and unstained structured plant protein products.

[0126] The term "shear strength" measures the ability of a textured protein to form a fibrous network with a strength high enough to give the formed product a meat-like texture and appearance. Shear strength is measured in grams.

[0127] The term "imitation" refers to an animal meat composition that does not contain animal meat.

[0128] The term "soy cotyledon fiber" refers to a portion of soy cotyledon polysaccharide containing at least 70% dietary fiber. Soy cotyledon fiber usually contains some small amounts of soy protein, but it can also be 100% fiber. Soy cotyledon fiber, not applicable and does not include soybean shell fibers. Generally, soy cotyledon fiber is formed from soybeans by removing shell and sprout from soybean, flaking or milling cotyledon, and removing oil from flaked or ground cotyledon, and separating the soy cotyledon fiber from soybean material and cotyledon carbohydrates.

[0129] The term "soy protein concentrate" is soy material and protein content from about 65% to less than about 90% soy protein based on dry weight. The soy protein concentrate also contains soy cotyledon fiber, typically from about 3.5% to about 20% by mass of soy cotyledon fiber based on dry weight. Soy protein concentrate is formed from soybeans by removing shell and sprout from soybeans, flaking or milling cotyledon, and removing oil from flaked or ground cotyledon, and separating soy protein and soy cotyledon fiber from soluble cotyledon carbohydrates.

[0130] The term "soybean flour" as used herein means a comminuted form of defatted soybean material, preferably containing less than about 1% oil, formed of particles of a size such that the particles can pass through the screen of mesh No. 100 (US standard). Cake soybean, chips, flakes, flour or mixtures of materials are ground into soy flour using traditional soybean milling processes. Soy flour has a soy protein content of about 49% to about 65% on a dry weight basis. Preferably the flour is ground very well, most preferably so that less than about 1% of the flour remains on the 300 mesh screen (US standard).

[0131] The term "soy protein isolate" is soy material with a protein content of at least about 90% soy protein based on dry weight. Soy protein concentrate is formed from soybeans by removing shell and sprout of soy bean from cotyledon, flaking or milling cotyledon and removing oil from flaked or ground cotyledon, separating soy protein and cotyledon carbohydrates from cotyledon fiber, and then separating soy protein from carbohydrates.

[0132] The term "twisted pair" refers to a vegetable protein product about 2.5 to about 4 centimeters long and larger than about 0.2 centimeters wide after conducting the comminution characteristics test specified in Example 2.

[0133] The term "starch" refers to starches derived from any natural source. Usually, the sources of starch are cereals, tubers, roots, legumes and fruit.

[0134] The term "weight with respect to dry matter" refers to the weight of the material after it is dried to completely remove all moisture, e.g. the moisture content of the material is 0%. In particular, the weight with respect to the dry weight of the material can be obtained by weighing the material after placing in the oven at 45 ° C until the material reaches a constant weight.

[0135] The term "wheat flour" refers to flour obtained from milling wheat. Generally, the wheat flour particle size is from about 14 to about 120 μm.

SUBJECTS [0136] The following items are disclosed herein:

The first object is a method of producing a restructured meat composition, the method comprising: extruding the vegetable protein material under elevated temperature and pressure using a mold assembly to form a structured plant protein product having protein fibers that are substantially aligned.

Item 2: The method of item 1, wherein the mold assembly includes:

and the mold sleeve with the rear portion and the front portion jointly defining the inner chamber;

b a mold insert located inside the inner chamber, a mold insert comprising an insert body with a front surface and a rear surface, the front surface defining a bottom part and a series of flow distributors with a narrowed flow path defined between the bottom part and any two adjacent flow distributors; and the mold cone connected to the mold sleeve in which the mold cone and flow path together define a fully narrowed flow channel.

Item 3: Method according to item 2, wherein the narrowed flow path is narrowed along three sides.

Item 4: Method according to item 3, the fully narrowed flow channel being narrowed along four sides.

Item 5: Method according to item 4, wherein the fully narrowed flow channel communicates at the inlet with one end and at the outlet with its opposite end.

Item 6: Method according to item 5, wherein the fully narrowed flow channel is narrowed internally from this inlet to this outlet.

Item 7: The method of item 6 further comprising combining the structured vegetable protein product with animal meat.

Item 8: The method of item 6, wherein the structured vegetable protein product has an average shear force of at least 2000 grams and an average disintegration characteristic of at least 17%.

Item 9: The method of item 8, wherein the structured vegetable protein product comprises protein fibers substantially aligned as shown in the micrographic image of Figure 1.

Item 10: The method of item 1, wherein the plant protein material is selected from the group consisting of vegetables, corn, peas, rape (canola), sunflower, sorghum, rice, amaranth, potato, tapioca, arrowroot, canna, lupine, rapeseed , wheat, oats, rye, barley or mixtures thereof.

Item 11: The method of item 1, further comprising the combination of at least one animal protein material with plant protein material prior to extrusion, to produce a structured plant protein product containing protein fibers that are substantially aligned.

Item 12: The method of item 11, wherein the animal protein material is selected from the group consisting of casein, caseinates, whey protein, ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitin, ovovitin, albumin / globulin and vitulin.

Item 13: The method of item 1, wherein the plant protein material comprises soy protein and wheat protein.

Item 14: The method of item 13, further comprising whey protein.

Item 15: The method of item 13, wherein the plant protein material has from about 40% to about 75% protein on a dry weight basis.

Item 16: The method of item 15, wherein the plant protein material comprises protein, starch, gluten and fiber.

Item 17: The method of item 16, wherein the vegetable protein material comprises:

and from about 45% to about 65% soy protein on a dry weight basis;

b from about 20% to about 30% wheat gluten on a dry weight basis; c from about 10% to about 15% of wheat starch on a dry weight basis; and d from about 1% to about 5% fiber on a dry weight basis.

Item 18: The method of item 16, wherein the vegetable protein material additionally contains dicalcium phosphate and L-cysteine.

Item 19: The method of item 1, wherein the extrusion temperature is from about 90 ° C to about 150 ° C and the pressure from about 500 psig to about 1500 psig.

Item 20: The method of item 7, wherein the animal meat is selected from the group consisting of whole pieces of muscle, minced meat, mechanically separated meat and combinations thereof.

Item 21: The method of item 7, wherein the animal meat comes from an animal selected from the group consisting of pork, beef, mutton, poultry, venison and fish.

Item 22: The method of item 1, wherein the meat composition further comprises some water.

Item 23: The method of item 6, further comprising combining the structured vegetable protein product with a ground vegetable.

Item 24: The method of item 6, further comprising combining the structured vegetable protein product with a crushed fruit.

Subject 25: A restructured meat composition, a composition comprising a structured protein product having protein fibers that are substantially aligned.

Item 26: The restructured meat composition according to item 25, further comprising animal meat.

Item 27: The restructured meat composition according to item 26, wherein the composition comprises from about 40% to about 60% by mass of a structured protein product and from about 40% to about 60% by mass of meat.

Item 28: The restructured meat composition according to item 27, further comprising a fat source in an amount of from about 10% to about 20% by weight of the composition.

Item 29: The restructured meat composition according to item 28, wherein the structured protein product comprises protein fibers substantially aligned as shown in the micrographic image of Figure 1.

Item 30: The restructured meat composition according to item 28, wherein the structured protein product comprises soy protein, starch, gluten and fiber.

Item 31: A restructured meat composition according to item 28, wherein the structured protein product comprises:

and from about 45% to about 65% soy protein on a dry weight basis;

b from about 20% to about 30% wheat gluten on a dry weight basis;

c from about 10% to about 15% wheat starch, calculated on the dry matter;

d from about 1% to about 5% fiber on a dry weight basis.

Item 32: A restructured meat composition according to item 30, wherein the meat is selected from beef, pork, mutton, turkey and chicken.

Item 33: The restructured meat composition according to item 29, further comprising a dye composition.

Item 34: The restructured meat composition according to item 33, wherein the dye composition includes beet, annatto, caramel dye and a source of amino acids.

Item 35: A restructured meat composition according to item 34, further comprising isolated soy protein.

Item 36: A restructured meat composition according to item 35, further comprising an antioxidant, water, spices and flavors.

Item 37: A restructured meat composition according to item 25, containing an additional minced vegetable.

Item 38: The restructured meat composition according to item 37, wherein the composition contains from about 40% to about 60% by weight of the structured protein product and from about 40% to about 60% by weight of ground vegetable.

Item 39: The restructured meat composition according to item 38, wherein the structured protein product comprises protein fibers substantially aligned as shown in the micrographic image of Fig. 1.

Item 40: The restructured meat composition according to item 38, wherein the structured protein product comprises soy protein, starch, gluten and fiber.

Item 41: A restructured meat composition according to item 38, wherein the structured protein product comprises:

and from about 45% to about 65% soy protein on a dry basis;

b from about 20% to about 30% wheat gluten on a dry weight basis;

c from about 10% to about 15% wheat starch, calculated on the dry matter;

d from about 1% to about 5% fiber on a dry weight basis.

Item 42: The restructured meat composition according to item 40, wherein the coloring composition includes beets, annatto, coloring caramel and a source of amino acids.

Item 43: A restructured meat composition according to item 42, further comprising isolated soy protein.

Item 44: The restructured meat composition according to item 43, further comprising an antioxidant, water, spices and flavoring.

Item 45: A restructured meat composition according to item 25, containing additionally ground fruit.

Item 46: The restructured meat composition according to item 45, wherein the composition contains from about 40% to about 60% by weight of a structured protein product and from about 40% to about 60% by weight of ground fruit.

Item 47: The restructured meat composition according to item 46, wherein the structured protein product comprises substantially aligned fibers as shown in the micrograph of Figure 1.

Item 48: The restructured meat composition according to item 46, wherein the structured protein product comprises soy protein, starch, gluten and fiber.

Item 49: A restructured meat composition according to item 46, wherein the structured protein product comprises:

and from about 45% to about 65% soy protein on a dry weight basis;

b from about 20% to about 30% wheat gluten on a dry weight basis; c from about 10% to about 15% wheat starch based on dry weight; d from about 1% to about 5% fiber on a dry weight basis.

Item 50: The restructured meat composition according to item 48, wherein the coloring composition includes beets, annatto, coloring caramel and a source of amino acids.

Item 51: A restructured meat composition according to item 50, further comprising isolated soy protein.

Item 52: The restructured meat composition according to item 51, further comprising an antioxidant, water, spices and flavoring.

Item 53: The restructured meat composition according to item 25, wherein the structured protein product is extruded through a mold assembly to obtain a structured protein product, resulting in a structured protein product having protein fibers that are substantially aligned.

Item 54: A restructured meat composition according to item 37, wherein the structured protein product is extruded through a mold assembly to obtain a structured protein product having protein fibers that are substantially aligned.

Item 55: The restructured meat composition according to item 45, wherein the structured protein product is extruded through a mold assembly to obtain a structured protein product having protein fibers that are substantially aligned.

[0137] The following examples are included to illustrate preferred embodiments of the invention. One of ordinary skill in the art will recognize that the techniques disclosed in the examples below show techniques developed by the inventors for the good functioning of the invention. However, those skilled in the art should note in light of this disclosure that many changes may be made to specific embodiments that are disclosed and still obtain likely or similar results without departing from the idea and scope of the invention, so all matters identified or illustrated in the accompanying figures should be interpret as understood as illustrative rather than restrictive.

EXAMPLES [0138] Examples 1-105 illustrate various embodiments of the invention.

Example 1 Determination of shear strength [0139] The shear strength of a sample is measured in grams and can be determined by the following procedure. A sample of the structured protein product should be weighed and placed in a heat-sealed pouch and wet the sample with tap water at room temperature approximately three times the weight of the sample. Remove the bag to a pressure of about 0.01 bar and seal the bag. Allow the sample to hydrate for about 12 to about 24 hours. Remove the hydrated sample and place it on the texture analyzer base plate oriented so that the texture analyzer knife crosses the sample diameter. In addition, the sample must be oriented on the knife of the texture analyzer so that the knife cuts perpendicular to the longitudinal axis of the textured part. A suitable knife for cutting extrudate is model TA45, a chopping blade manufactured by Texture Technologies (USA). A suitable texture analyzer to perform this test is the TA, TXT2 model manufactured by Stable Micro Systems Ltd. (England) equipped with 25, 50 and 100 kg weights. In the context of this test, shear strength is the maximum force in grams needed to shear the sample.

Example 2 Determination of the comminution characteristics [0140] The procedure for determining the comminution characteristics can be carried out as follows. Approximately 150 grams of structured protein product should be weighed using only whole pieces. Place the sample in a heat-sealable plastic bag and add about 450 grams of water at 25 ° C. Vacuum seal the bag at approximately 150 mm Hg and allow the contents to hydrate for approximately 60 minutes. Place the hydrated sample in a Kitchen Aid model KM14G0 mixing bowl equipped with a single blade blade and mix the contents at 130 rpm for two minutes. Scrape the spatula and the sides of the bowl, scraping the residue to the bottom of the bowl. Repeat mixing and scraping twice. Remove ~ 200 g of the mixture from the bowl. Separate this mixture so that all fibers or long strands longer than 2.5 cm are separated from the comminuted mixture. Weigh the fiber population separated from the comminuted mixture, divide this mass by the initial mass (e.g. ~ 200 g), and multiply this value by 100. This will determine the percentage of large pieces in the sample. If the resulting value is below 15% or above 20%, the test is complete. If the value is between 15% and 20%, then weigh another ~ 200 g from the bowl, separate the fibers or long strands longer than 2.5 cm from the comminuted mixture and calculate again.

Example 3 Preparation of vegetable protein products [0141] The following extrusion process can be used to produce colored structured vegetable protein products of the invention. Added to the blender: 1000 kilograms (kg) Supro 620 (soy isolate), 440 kg wheat gluten, 236 kg wheat starch, 34 kg soy cotyledon fiber, 8 kg dicalcium phosphate, and 2 kg L-cysteine. The contents were mixed to form a loose soy protein mixture. The loose mix is ​​then transferred to a tank, from which the loose mix is ​​introduced into the preconditioner together with 480 kg of water, forming a conditioned soy protein premix. The conditioned soy protein premix is ​​then fed to a twin screw extrusion device at a speed of not more than 25 kg / minute. The extrusion device comprises five temperature control zones, wherein the protein mixture is controlled at a temperature from about 25 ° C in the first zone, from about 50 ° C in the second zone, from about 95 ° C in the third zone, about 130 ° C in the fourth zone, and about 150 ° C in the fifth zone. The extruded mass is subjected to a pressure of at least about 400 psig in the first zone, up to about 1500 psig in the fifth zone. Water, 60 kg, is introduced into the extruder cylinder by means of one or more injection nozzles in connection with the heating zone.

[0142] The mold assembly is attached to the extruder in a system that allows the plasticized mixture to flow from the extruder inlet channel to the mold assembly and produces significant alignment of protein fibers in the plasticized mixture as it flows through the mold assembly.

[0143] When an extrudate containing protein fibers that are substantially aligned leaves the mold assembly, it is cut with knives, and the cut is then dried to a moisture content of about 10% by mass. After drying, part of the cut mass is formed into small pieces and larger pieces. A total of 25 pieces are obtained for each size. These cuts are then measured and given in Table IV.

Table IV

<td>Sample number</td><td colspan="2">Small pieces</td><td></td><td></td><td colspan="2">Big pieces</td>

<td></td><td>L (mm)</td><td>S (mm)</td><td></td><td></td><td>L (mm)</td><td>S (mm)</td>

<td> 1</td><td> 11</td><td> 10</td><td></td><td></td><td> 16</td><td> 11</td>

<td> 2</td><td> 10</td><td> 6</td><td></td><td></td><td> 16</td><td> 13</td>

<td> 3*</td><td> 8</td><td> 8</td><td></td><td></td><td> 22</td><td> 11</td>

<td> 4*</td><td> 11</td><td> 8</td><td></td><td></td><td> 19</td><td> 11</td>

<td>Sample number</td><td colspan="2">Small pieces</td><td></td><td></td><td colspan="2">Big pieces</td>

<td> 5*</td><td> 14</td><td> 9</td><td></td><td></td><td> 17</td><td> 11</td>

<td> 6*</td><td> 10</td><td> 8</td><td></td><td></td><td> 20</td><td> 13</td>

<td> 7*</td><td> 14</td><td> 4</td><td></td><td></td><td> 15</td><td> 10</td>

<td> 8*</td><td> 8</td><td> 6</td><td></td><td></td><td> 21</td><td> 12</td>

<td> 9*</td><td> 10</td><td> 8</td><td></td><td></td><td> 19</td><td> 12</td>

<td> 10*</td><td> 11</td><td> 8</td><td></td><td></td><td> 12</td><td> 12</td>

<td> 11*</td><td> 13</td><td> 8</td><td></td><td></td><td> 15</td><td> 10</td>

<td> 12*</td><td> 19</td><td> 9</td><td></td><td></td><td> 17</td><td> 9</td>

<td> 13*</td><td> 12</td><td> 9</td><td></td><td></td><td> 11</td><td> 10</td>

<td> 14*</td><td> 14</td><td> 6,5</td><td></td><td></td><td> 14</td><td> 10</td>

<td> 15</td><td> 10</td><td> 7</td><td></td><td></td><td> 14</td><td> 10</td>

<td> 16</td><td> 10</td><td> 7</td><td></td><td></td><td> 17</td><td> 12</td>

<td> 17</td><td> 10</td><td> 6</td><td></td><td></td><td> 15</td><td> 13</td>

<td> 18</td><td> 12</td><td> 8</td><td></td><td></td><td> 14</td><td> 14</td>

<td> 19</td><td> 10</td><td> 7</td><td></td><td></td><td> 19</td><td> 12</td>

<td> 20</td><td> 9</td><td> 6</td><td></td><td></td><td> 18</td><td> 10</td>

<td> 21</td><td> 10</td><td> 8</td><td></td><td></td><td> 14</td><td> 12</td>

<td> 22</td><td> 9</td><td> 5</td><td></td><td></td><td> 19</td><td> 12</td>

<td> 23</td><td> 10</td><td> 7</td><td></td><td></td><td> 12</td><td> 11</td>

<td> 24</td><td> 11</td><td> 9</td><td></td><td></td><td> 16</td><td> 10</td>

<td> 25</td><td> 9</td><td> 8</td><td></td><td></td><td> 16</td><td> 9</td>

<td>Average</td><td> 11,0</td><td> 7,4</td><td></td><td>Average</td><td> 16,3</td><td> 11,2</td>

<td>Standard deviation</td><td> 2,3</td><td> 1,4</td><td></td><td>Deviation standard</td><td> 2,8</td><td> 1,3</td>

<td>max</td><td> 19,0</td><td> 10,0</td><td></td><td>max</td><td> 22,0</td><td> 14,0</td>

<td>min</td><td> 8,0</td><td> 4,0</td><td></td><td>min</td><td> 11,0</td><td> 9,0</td>

* according to the invention

Examples 4 - 94 Preparation of vegetable protein products [0144] Examples 4-94 are a repetition of Example 3. Table V below shows the analysis of Examples 3 - 94.

TABLE V

<td>Example number #</td><td>% Big pieces</td><td>Shear strength (g)</td><td>Hydration</td><td>Density (g^{/ Cc)}</td>

<td> 3*</td><td> 30,2</td><td> 2150</td><td> 80</td><td> 0,27</td>

<td> 4*</td><td> 24,2</td><td> 2366</td><td> 80</td><td> 0,24</td>

<td> 5*</td><td> 29,4</td><td> 2341</td><td> 60</td><td> 0,30</td>

<td> 6*</td><td> 26,0</td><td> 2142</td><td> 70</td><td> 0,29</td>

<td> 7*</td><td> 27,1</td><td> 2291</td><td> 70</td><td> 0,28</td>

<td> 8*</td><td> 32,7</td><td> 2442</td><td> 70</td><td> 0,23</td>

<td> 9*</td><td> 17,4</td><td> 2668</td><td> 70</td><td> 0,27</td>

<td> 10*</td><td> 26,1</td><td> 2511</td><td> 90</td><td> 0,26</td>

<td> 11*</td><td> 21,1</td><td> 2260</td><td> 80</td><td> 0,28</td>

<td> 12*</td><td> 22,3</td><td> 2421</td><td> 80</td><td> 0,24</td>

<td> 13*</td><td> 21,9</td><td> 2490</td><td> 75</td><td> 0,28</td>

<td> 14*</td><td> 22,4</td><td> 2438</td><td> 104</td><td> 0,28</td>

<td> 15</td><td> 7,8</td><td> 59</td><td> 81</td><td> 0,30</td>

<td> 16</td><td> 7,3</td><td> 675</td><td> 83</td><td> 0,28</td>

<td> 17</td><td> 9,3</td><td> 553</td><td> 100</td><td> 0,24</td>

<td> 18</td><td> 7,3</td><td> 226</td><td> 90</td><td> 0,23</td>

<td> 19</td><td> 3,5</td><td> 412</td><td> 72</td><td> 0,24</td>

<td> 20</td><td> 0,0</td><td> 055</td><td> 100</td><td> 0,23</td>

<td> 21</td><td> 2,6</td><td> 511</td><td> 75</td><td> 0,25</td>

<td> 22</td><td> 2,7</td><td> 168</td><td> 100</td><td> 0,25</td>

<td> 23</td><td> 2,0</td><td> 207</td><td> 102</td><td> 0,25</td>

<td> 24</td><td> 7,7</td><td> 247</td><td> 62</td><td> 0,29</td>

<td> 25</td><td> 1,2</td><td> 51</td><td> 73</td><td> 0,28</td>

<td> 26</td><td> 0,2</td><td> 164</td><td> 63</td><td> 0,27</td>

<td> 27</td><td> 6,6</td><td> 966</td><td> 68</td><td> 0,28</td>

<td> 28</td><td> 4,9</td><td> 164</td><td> 50</td><td> 0,31</td>

<td> 29</td><td> 5,0</td><td> 812</td><td> 58</td><td> 0,28</td>

<td>Example number #</td><td>% Big pieces</td><td>Shear strength (g)</td><td>Hydration</td><td>Density (g^{/ Cc)}</td>

<td> 30</td><td> 9,6</td><td> 108</td><td> 60</td><td> 0,31</td>

<td> 31</td><td> 5,8</td><td> 864</td><td> 70</td><td> 0,27</td>

<td> 32</td><td> 6,5</td><td> 473</td><td> 58</td><td> 0,25</td>

<td> 33</td><td> 0,7</td><td> 879</td><td> 65</td><td> 0,28</td>

<td> 34</td><td> 5,4</td><td> 688</td><td> 70</td><td> 0,29</td>

<td> 35</td><td> 0,3</td><td> 038</td><td> 74</td><td> 0,26</td>

<td> 36</td><td> 9,3</td><td> 074</td><td> 73</td><td> 0,28</td>

<td> 37</td><td> 1,5</td><td> 937</td><td> 70</td><td> 0,39</td>

<td> 38</td><td> 2,5</td><td> 462</td><td> 77</td><td> 0,40</td>

<td> 39</td><td> 0,1</td><td> 051</td><td> 66</td><td> 0,28</td>

<td> 40</td><td> 7,9</td><td> 384</td><td> 54</td><td> 0,31</td>

<td> 41</td><td> 8,1</td><td> 064</td><td> 58</td><td> 0,28</td>

<td> 42</td><td> 9,2</td><td> 158</td><td> 60</td><td> 0,27</td>

<td> 43</td><td> 0,0</td><td> 834</td><td> 58</td><td> 0,28</td>

<td> 44</td><td> 6,8</td><td> 202</td><td> 58</td><td> 0,28</td>

<td> 45</td><td> 2,8</td><td> 363</td><td> 57</td><td> 0,26</td>

<td> 46</td><td> 3,9</td><td> 361</td><td> 57</td><td> 0,28</td>

<td> 47</td><td> 6,9</td><td> 293</td><td> 103</td><td> 0,25</td>

<td> 48</td><td> 6,3</td><td> 205</td><td> 73</td><td> 0,28</td>

<td> 49</td><td> 9,0</td><td> 286</td><td> 53</td><td> 0,29</td>

<td> 50</td><td> 2,6</td><td> 206</td><td> 63</td><td> 0,25</td>

<td> 51</td><td> 0,5</td><td> 125</td><td> 63</td><td> 0,31</td>

<td> 52</td><td> 5,5</td><td> 290</td><td> 55</td><td> 0,29</td>

<td> 53</td><td> 8,2</td><td> 274</td><td> 55</td><td> 0,26</td>

<td> 54</td><td> 1,5</td><td> 205</td><td> 42</td><td> 0,33</td>

<td> 55</td><td> 1,3</td><td> 185</td><td> 55</td><td> 0,31</td>

<td> 56</td><td> 1,8</td><td> 969</td><td> 40</td><td> 0,30</td>

<td> 57</td><td> 9,1</td><td> 028</td><td> 55</td><td> 0,31</td>

<td>Example number #</td><td>% Big pieces</td><td>Shear strength (g)</td><td>Hydration</td><td>Density (g^{/ Cc)}</td>

<td> 58</td><td> 7,2</td><td> 598</td><td> 63</td><td> 0,37</td>

<td> 59</td><td> 8,3</td><td> 869</td><td> 60</td><td> 0,31</td>

<td> 60</td><td> 9,7</td><td> 044</td><td> 50</td><td> 0,29</td>

<td> 61</td><td> 7,6</td><td> 216</td><td> 52</td><td> 0,28</td>

<td> 62</td><td> 5,0</td><td> 001</td><td> 53</td><td> 0,28</td>

<td> 63</td><td> 8,1</td><td> 096</td><td> 45</td><td> 0,27</td>

<td> 64</td><td> 9,0</td><td> 796</td><td> 53</td><td> 0,27</td>

<td> 65</td><td> 0,0</td><td> 924</td><td> 51</td><td> 0,27</td>

<td> 66</td><td> 3,7</td><td> 295</td><td> 51</td><td> 0,28</td>

<td> 67</td><td> 7,4</td><td> 259</td><td> 50</td><td> 0,29</td>

<td> 68</td><td> 9,2</td><td> 204</td><td> 43</td><td> 0,28</td>

<td> 69</td><td> 5,3</td><td> 059</td><td> 38</td><td> 0,31</td>

<td> 70</td><td> 6,1</td><td> 284</td><td> 70</td><td> 0,32</td>

<td> 71</td><td> 3,6</td><td> 085</td><td> 70</td><td> 0,30</td>

<td> 72</td><td> 5,6</td><td> 279</td><td> 44</td><td> 0,28</td>

<td> 73</td><td> 3,7</td><td> 170</td><td> 44</td><td> 0,32</td>

<td> 74</td><td> 1,2</td><td> 128</td><td> 49</td><td> 0,29</td>

<td> 75</td><td> 2,4</td><td> 068</td><td> 50</td><td> 0,29</td>

<td> 76</td><td> 0,1</td><td> 939</td><td> 40</td><td> 0,30</td>

<td> 77</td><td> 8,7</td><td> 592</td><td> 50</td><td> 0,30</td>

<td> 78</td><td> 9,6</td><td> 812</td><td> 68</td><td> 0,28</td>

<td> 79</td><td> 5,2</td><td> 848</td><td> 64</td><td> 0,28</td>

<td> 80</td><td> 3,6</td><td> 973</td><td> 70</td><td> 0,30</td>

<td> 81</td><td> 3,7</td><td> 078</td><td> 66</td><td> 0,36</td>

<td> 82</td><td> 5,6</td><td> 940</td><td> 44</td><td> 0,31</td>

<td> 83</td><td> 8,5</td><td> 339</td><td> 33</td><td> 0,29</td>

<td> 84</td><td> 0,2</td><td> 366</td><td> 50</td><td> 0,24</td>

<td> 85</td><td> 8,1</td><td> 425</td><td> 40</td><td> 0,29</td>

<td>Example number #</td><td>% Big pieces</td><td>Shear strength (g)</td><td>Hydration</td><td>Density (g^{/ Cc)}</td>

<td> 86</td><td> 9,6</td><td> 122</td><td> 59</td><td> 0,27</td>

<td> 87</td><td> 7,5</td><td> 193</td><td> 56</td><td> 0,16</td>

<td> 88</td><td> 1,1</td><td> 186</td><td> 56</td><td> 0,28</td>

<td> 89</td><td> 2,4</td><td> 061</td><td> 56</td><td> 0,27</td>

<td> 90</td><td> 1,3</td><td> 143</td><td> 50</td><td> 0,27</td>

<td> 91</td><td> 4,4</td><td> 108</td><td> 54</td><td> 0,26</td>

<td> 92</td><td> 9,9</td><td> 101</td><td> 53</td><td> 0,30</td>

<td> 93</td><td> 2,3</td><td> 551</td><td> 55</td><td> 0,25</td>

<td> 94</td><td> 4,3</td><td> 164</td><td> 57</td><td> 0,28</td>

<td></td><td></td><td></td><td></td><td></td>

<td>1 dose</td><td> 2,6</td><td> 045</td><td> 53</td><td> 0,27</td>

<td>Median</td><td> 6,5</td><td> 164</td><td> 60</td><td> 0,28</td>

<td>3rd dose</td><td> 0,2</td><td> 291</td><td> 70</td><td> 0,30</td>

<td>Average</td><td> 6,6</td><td> 156</td><td> 63</td><td> 0,28</td>

* according to the invention

Example 95 Preparation of the protein composition [0145] 3625 grams of tap water was added to the mixer at a temperature of about 10 ° C (50 ° F) and while stirring 1160 grams of dried soy protein composition with low moisture content (about 7% to about 12% ), under the name FXP MO339, available from Solae, LLC, St. Louis, MO containing soy protein isolate, soy cotyledon fiber, wheat gluten and starch, until the soy protein composition is hydrated and the fibers are separated. 5216 grams of ground chicken meat mechanically separated with a moisture content of at least about 50% was added to the mixer. The chicken is separated mechanically at a temperature of about 2 ° C (36 ° F) to about 4 ° C (39 ° F). The content is mixed until a homogeneous restructured meat product is obtained. The restructured meat product is transferred to a Hollymatic forming machine, where the restructured meat product is formed into steaks or cutlets, which are then frozen.

[0146] The procedure of Example 3 is repeated, except that 1500 grams of low-moisture (about 28- about 35%) non-dried soy protein composition containing soy protein isolate, soy cotyledon fiber, wheat gluten and protein are hydrated at 3175 grams of water. The restructured meat product is transferred to a stuffing machine in which the restructured meat product is pushed into impermeable casings, which are then frozen. Filling machines are available from various commercial manufacturers including, without limitation, HITEC Food Equipment, Inc., based in Elk Grove Village, Ill., Townsend Engineering Co., based in Des Moines, Iowa, Robert Reiser &amp; Co. , Inc., based in Canton, Mass. and Handtmann, Inc., based in Buffalo Grove, Ill.

Example 97 [0147] To the first mixer, 2127 grams of tap water was added at a temperature of about 12 ° C (54 ° F) and while mixing, 1000 grams of dried soy protein composition with low moisture content (about 7% to about 12%) was added, until the soy protein composition is hydrated and the fibers separated. Caramel, 43 grams, then added to the hydrated soy protein composition. At 2 ° C (36 ° F), 4500 grams of ground chicken meat mechanically separated with a moisture content of about 50% was added. Then 100 grams of sodium chloride and 30 grams of sodium tripolyphosphate were added to extract / dissolve myofibrillary protein in minced meat for binding. With continued stirring, 500 grams of beef fat and 100 grams of beef flavor were added and mixing continued. In a second mixer, 600 grams of Supro gelling protein^® 620 is hydrated in 1000 grams of water and added to the first mixer. The content is mixed until a homogeneous restructured meat product is obtained. The restructured meat product is transferred to a Hollymatic forming machine (Hollymatic Corp., Park Forest IL), in which the restructured meat product is formed into patties, which are then frozen.

Example 98 [0148] 3000 grams of tap water was added to the mixer at a temperature of about 10 ° C (50 ° F) and while stirring 1500 grams of soy protein extrudate made from Supro^® 620, until the soy protein composition is hydrated and the fibers are separated by comminution. 5000 grams of mechanically separated chicken meat with a moisture content of at least about 50% were added to the mixer. The chicken is separated mechanically at a temperature from about 2 ° C (36 ° F) to about 4 ° C (39 ° F). The content is mixed until a homogeneous restructured meat product is obtained. The restructured meat product is transferred to a Hollymatic forming machine in which the restructured meat product is formed into steaks or cutlets, which are then frozen.

Example 99 [0149] The procedure of Example 98 was repeated, except that the hydrated and ground soy protein composition contained soy protein isolate, rice flour and gluten-free starch.

Example 100 [0150] The procedure of Example 98 was repeated, except that the hydrated and ground soy protein composition contained soy protein isolate and rice flour.

Example 101 [0151] The procedure of Example 98 was repeated, except that the hydrated and ground soy protein composition contained soy protein isolate and gluten-free starch.

Example 102 [0152] The procedure of Example 98 was repeated, except that the hydrated and ground soy protein composition contained soy protein isolate, wheat flour and starch.

Example 103 [0153] The procedure of Example 98 was repeated, except that the hydrated and ground soy protein composition contained soy protein isolate and soy cotyledon fiber.

Example 104 [0154] The procedure of Example 98 was repeated except that the hydrated and ground soy protein composition contained soy protein isolate, soy cotyledon fiber and wheat gluten.

Example 105 [0155] 3383 grams of tap water were added to the mixer at a temperature of about 10 ° C (50 ° F) and while stirring 1208 grams of dried soy protein extrudate, low moisture content (about 7% to about 12%) was added, under the name SUPROMAX^® 5050, until the soy protein composition is hydrated and the fibers are separated by comminution. 3340 grams of ground chicken meat mechanically separated with a moisture content of at least about 50% and 3383 grams of ground beef per o inch with a fat content of about 10% were added to the mixer. The mechanically separated chicken and ground beef are at a temperature of about 2 ° C (36 ° F) to about 4 ° C (39 ° F). Various coloring agents and flavors such as salt, isoascorbate, sodium nitrite, dextrose, ground black pepper, nutmeg, nutmeg, granulated garlic, coriander, red pepper and hydrated LHP starter culture were added. The content is mixed until a homogeneous restructured meat product is obtained. The restructured meat product is then formed into meat sticks.

Piotr Godlewski

Patent Attorney