U.S. patent application number 11/434087 was filed with the patent office on 2006-09-14 for vegetable protein meat analog.
Invention is credited to Vincent Cavallini, Paul G. Hargarten, John Joehnke.
Application Number | 20060204644 11/434087 |
Document ID | / |
Family ID | 33435279 |
Filed Date | 2006-09-14 |
United States Patent
Application |
20060204644 |
Kind Code |
A1 |
Cavallini; Vincent ; et
al. |
September 14, 2006 |
Vegetable protein meat analog
Abstract
The present invention relates to a process for making a
vegetable base meat analog, which may be used in a variety of
vegetarian food products, such as burger patties and sausages. The
process of the present invention involves sequentially blending
methyl cellulose into a water/ice mix to form a cream, then
blending in a modified gluten, a vegetable protein product having
high solubility in water and capable of forming a gel with mild
heat treatment, an oil to make an emulsion base, and a modified
food starch and flavoring ingredients to form a flavored emulsion
base. The flavored emulsion base may be stuffed into casings, and
then cooked. The flavored emulsion base, once cooked, is a
vegetable base meat analog and has a high resemblance to processed
meat products having improved handling properties. The addition of
the flavored emulsion base and the vegetable base meat analog in
vegetarian food products improves the texture, mouthfeel, and
juiciness of the resulting products.
Inventors: |
Cavallini; Vincent;
(Wayzata, MN) ; Hargarten; Paul G.; (Auburn,
IN) ; Joehnke; John; (Beder, DK) |
Correspondence
Address: |
SOLAE, LLC
P. O. BOX 88940
ST. LOUIS
MO
63188
US
|
Family ID: |
33435279 |
Appl. No.: |
11/434087 |
Filed: |
May 15, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10877744 |
Jun 25, 2004 |
7070827 |
|
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11434087 |
May 15, 2006 |
|
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60484724 |
Jul 3, 2003 |
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Current U.S.
Class: |
426/656 ;
426/512 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23V 2002/00 20130101; A23J 3/16 20130101; A23J 3/18 20130101; A23J
3/227 20130101; A23V 2250/548 20130101; A23V 2250/5486 20130101;
A23V 2250/5114 20130101; A23V 2250/51086 20130101 |
Class at
Publication: |
426/656 ;
426/512 |
International
Class: |
A23G 3/02 20060101
A23G003/02 |
Claims
1. A process for making vegetable burger patties comprising the
steps of: mixing vegetable base meat analog pieces with at least
one food binding component, flavored emulsion base, methyl
cellulose, a carrageenan gel mixture, and flavoring ingredients;
and shaping the mixture into patties.
2. The process of claim I, further comprising the step of: cooking
the patties.
3. The process of claim 2, further comprising the step of: freezing
the cooked patties.
4. The process of claim 1, wherein the at least one food binding
component comprises cracker crumbs, toasted wheat crumbs, modified
starches, milk proteins, wheat flour, mustard or a hydrated soy
protein product.
5. The process of claim 4, wherein the food binding component is a
hydrated soy protein product that comprises soy protein
concentrate.
6. The process of claim 2, wherein the cooking step involves
heating for 30 seconds, in oil, at a temperature of about
176.degree. C. (350.degree. F.).
7. The process of claim 1, wherein the flavoring ingredients
comprise a sweetener, salt, spices, beef flavor, chicken flavor or
pork flavor.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is related to and claims the benefit under
35 USC .sctn. 119(e) of U.S. patent application Ser. No.
10/877,744, titled VEGETABLE PROTEIN MEAT ANALOG, filed Jun. 25,
2004.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to vegetable protein products,
and more particularly to a process for making a vegetable base meat
analog.
[0004] A ground meat pattie, when cooked by baking, grilling or pan
frying loses much of its moisture and undergoes a substantial
weight loss. This weight loss results in a obvious shrinkage of the
cooked meat product. The total moisture loss in any meat due to the
cooking out of the natural juices is an inevitable consequence of
the cooking process and largely depends upon the degree of
cooking.
[0005] Recent trends in food consumption show that people are
becoming more health conscious and monitoring their food intake as
the result of recent research into the possible effects of
particular foodstuffs on health. Animal products are the only
dietary source of cholesterol and may contain high levels of
saturated fats. This has led large numbers of health professionals
to recommend that the public significantly reduce their intake of
red meats. Fish and poultry have become popular substitutes, but
vegetable protein also is increasing in popularity. Generally,
vegetable protein is eaten in the form of beans or other natural
products alone or mixed with animal foodstuffs, but enriched
sources such as flours, concentrates and isolates of defatted
oilseed, especially soy, have been developed for use as food
ingredients.
[0006] 2. Description of the Related Art
[0007] Vegetable protein based meat analog products or gelling food
products, for example, cheese and yogurt, offer many health
benefits to consumers. Consumer acceptance of these products is
directly related to organoleptic qualities such as texture, flavor,
mouthfeel and appearance. Attempts have been made to produce
vegetable protein products that may be used as meat substitutes.
For example, U.S. Pat. No. 4,057,656 discloses a method for
preparing quick cooking food products which are palatable, bland,
light colored, meat-like in texture, chewable chunks when hydrated.
The method involves pressing plant protein material containing 30
percent or higher protein, 5 to 10 percent moisture and NSI of
about 30 to 70 at a temperature sufficient to convert the moisture
into steam. As a result, the plant protein material is rendered
partially or substantially bland.
[0008] U.S. Pat. Nos. 4,943,441 and 5,068,117 disclose methods of
processing whole soybeans to produce discrete, irregularly-shaped
chunks or pieces of textured proteinaceous material which are free
from off flavors and odors and have a meat-like texture and
appearance. The methods involve acidifying whole soybeans and
grinding in aqueous medium to provide an aqueous slurry or dough of
soybean particles, which is passed through high temperature
pressurized steam under conditions which effect texturization of
the soy protein in the form of discrete chunks or pieces. The
texturized pieces are dried and re-hydrated for use in a wide
variety of food products. Additives such as flavoring, coloring,
fat, seasoning and other proteinaceous materials may be
incorporated in the texturized soy protein pieces.
[0009] The above-mentioned meat-like vegetable protein products may
not be suitable as protein sources for gel-based food products like
those useful in pickling brines, which must have good gel forming
properties at relatively low cooking temperatures and good water
and fat binding properties. Typically, vegetable proteins and
combinations of vegetable proteins such as vital wheat gluten and
soy protein isolate will form viscous mixes, prior to cooking,
which are difficult to handle in pumping and forming equipment.
Also, the cooked products from these protein sources are typically
significantly different in chewiness or "bite" from the natural
texture of processed meat products or gelled food products.
[0010] U.S. Pat. No. 5,663,058 discloses a process for producing a
soybean protein material having taste, color and
water-dispersibility suitable for use as a pickling solution at
high concentrations and in viscous liquid foods such as soup. The
process comprises the steps of hydrolyzing soybean protein,
emulsifying an oil-and-fat ingredient with the soybean protein and
drying the mixture.
[0011] There is a need for a better quality vegetable protein meat
analog, that can be used in a wide variety of vegetarian food
products.
SUMMARY OF THE INVENTION
[0012] The present invention relates to a process for making a
vegetable base meat analog comprising the steps of:
adding methyl cellulose into a water/ice mix and sequentially
blending methyl cellulose and water/ice mix to form a cream;
[0013] blending in a modified gluten;
[0014] blending in a vegetable protein product having high
solubility in water and capable of forming a gel with mild heat
treatment, forming a protein mixture;
[0015] blending in oil to make an emulsion base;
[0016] blending in a modified food starch and flavoring ingredients
to form a flavored emulsion base; and
[0017] cooking the flavored emulsion base to make a vegetable base
meat analog.
[0018] Alternatively, the flavored emulsion base is stuffed into
water impermeable casings prior to the cooking step.
[0019] The invention also relates to a process for making vegetable
burger patties comprising the steps of:
[0020] mixing vegetable base meat analog pieces with at least one
food binding component, flavored emulsion base, methyl cellulose, a
carrageenan gel mixture, and flavoring ingredients; and
[0021] shaping the mixture into patties.
DETAILED DESCRIPTION
[0022] Vegetable burger patties satisfy the health conscious needs
of consumers. However, typically vegetable burger patties are made
in a "one step" process and as such, when these patties are cooked,
there is a significant weight loss since the moisture, as water, is
cooked out. This invention relates to a "two step" process wherein
in the first step a flavored emulsion base and a vegetable base
meat analog are prepared. These two components from the first step
are combined in the second step with other components to produce a
pattie that maintains much of its original weight upon cooking. As
such, a pattie made by the two step process of the present
invention is juicier than a pattie made by a one step process.
[0023] In one embodiment of the present invention, the process for
making the vegetable base meat analog includes the steps of: adding
methyl cellulose into a water/ice mix and sequentially blending
methyl cellulose and water/ice mix to form a cream; blending in a
modified gluten, blending in a vegetable protein product having
high solubility in water and capable of forming a gel with mild
heat treatment forming a protein mixture; blending in an oil to
form an emulsion base; blending in a modified food starch and
flavoring ingredients; to form a flavored emulsion base; and
cooking the flavored emulsion base to produce a vegetable base meat
analog. Alternatively, the flavored emulsion base is stuffed into
water impermeable casings prior to the cooking step.
[0024] A suitable modified gluten includes vital wheat gluten. The
vegetable protein product is derived from soy or other plant
protein such as corn, or dry beans. The modified food starch, which
serves as a thickening component, is derived from any plant such as
corn, potato or rice. Any vegetable oil such as soybean oil, canola
oil, corn oil, or peanut oil is suitable. The flavoring ingredients
comprise at least one of a sweetener, spice, salt, beef flavor,
garlic powder, or a coloring dye. The flavored emulsion base
contains the vegetable protein product, oil, modified food starch,
methyl cellulose, and flavoring ingredients.
[0025] In one specific embodiment, the step of cooking involves
heating to a temperature of about 87.8.degree. C. (190.degree. F.)
to about 90.6.degree. C. (195.degree. F.).
[0026] In another embodiment, the process of the present invention
includes the steps of cooling the vegetable base meat analog to
about 4.4.degree. C. (40.degree. F.); and grinding the cooked
vegetable base meat analog into vegetable base meat analog pieces
or particles. The vegetable base meat analog pieces may have any
desired sizes. Preferably the pieces have a diameter of about 3 to
12 millimeters.
[0027] The present invention further provides a vegetable base meat
analog or the vegetable base meat analog pieces produced according
to the process described herein.
[0028] In another embodiment, the process of the invention includes
the step of producing vegetable burger patties, by mixing the
vegetable base meat analog pieces with at least one food binding
component, flavored emulsion base, methyl cellulose, carrageenan
gel, and flavoring ingredients; and shaping the mixture into
patties. An example of a food binding component includes a soy
concentrate.
[0029] The present invention includes vegetable burger patties and
vegetarian sausages prepared according to the process described
herein.
[0030] The embodiment disclosed below is not intended to be
exhaustive or limit the invention to the precise form disclosed in
the following detailed description. Rather, the embodiment is
chosen and described so that others skilled in the art may utilize
its teachings.
[0031] The present invention relates to a process for making a
vegetable base meat analog that has meat-like texture, and improved
mouthfeel and juiciness. The vegetable base meat analog is made
from a vegetable protein product that is highly water soluble,
highly dispersible, and capable of forming a gel at a low heat
treatment. The characteristics of complete gel formation at
temperatures relevant for meat pasteurization generates a very firm
and cohesive overall meat structure, excellently suited for
slicing. Specifically, the vegetable protein product forms a gel at
a temperature of between 60 and 105.degree. C., preferably at a
temperature of between 70 and 90.degree. C. It has a protein
content between 60% and 82% moisture free basis, and an NSI
(nitrogen solubility index) of between 50 and 100. Further, the
vegetable protein product is characterized by having a viscosity of
5-50 centipoises, preferably 5-25 centipoises, measured on a 10%
dispersion by weight, in water. Preferably the vegetable protein
product is derived from soy or other plant protein such as canola,
peanuts or dry beans. Any known method may be used to product such
vegetable protein product. For example, U.S. patent application
Ser. No. 10/050,532, hereby fully incorporated by reference,
discloses a method comprising the steps of: dispersing a purified
protein having high PDI (Protein Dispersibility Index) in water
around neutral pH; extracting the dispersion; removing the
insoluble fraction; optionally lowering the pH of the supernatant
fraction to 5.0; neutralizing; optionally removing low molecular
weight solubles by ultra filtration; treating the vegetable protein
product, optionally in a jet cooker; cooling; and spray drying. The
dried vegetable protein product can then be used in the process of
making the vegetable base meat analog.
[0032] The process of the present invention involves first adding
1-3 wt. % methyl cellulose to a 45-65 wt. % water/ice mix and
blending the methyl cellulose and water/ice mix until the blend has
a consistency of a shaving cream. The water/ice mix contains about
equal amounts of water and ice. Other proportions of water and ice
may also be suitable as long as the temperature during the process
is kept below the point in which the mixture becomes hardened.
Blending is accomplished by using any commercially available
blender or bowl cutter. The blending process may be initiated with
a low chopping speed to prevent spilling over. After
methylcellulose is fully dispersed, the chopping speed may be
increased. Chopping continues at a high speed until a creamy blend
is obtained.
[0033] Then, 3-10 wt. % of modified gluten such as vital wheat
gluten (Midwest Grain Products, Inc., Atchison, Kans.) is added to
the methylcellulose cream. Chopping continues in the same manner as
described above for a few minutes until all the gluten is blended
well in the cream.
[0034] Next, 10-20 wt. % of a vegetable protein product with high
water solubility and further, the capability of forming a gel with
mild heat treatment, as describe above, is blended into the
methylcellulose cream to form a protein mixture. A suitable
vegetable protein product that has utility in the present invention
is Alpha.RTM. 5800 soy protein concentrate, available from Solae,
St. Louis, Mo. 63188. Preferably the vegetable protein product may
also have high dispersibility such as Alpha.RTM. 5812 soy protein
concentrate. Chopping may be continued for a few minutes until the
vegetable protein product is dispersed, and well blended.
[0035] The next step is to add 10-15 wt. % oil into the methyl
cellulose cream to produce an emulsion base. Suitable oils comprise
soy oil, canola oil, corn oil, or peanut oil. Chopping continues in
the manner set forth above.
[0036] The following step is to blend in 5-10 wt. % of a modified
starch followed by 5-8 wt. % of flavoring ingredients comprising a
sweetener such as dextrose or sucrose, salt, spice, or food
coloring. The flavoring ingredient may be added one at a time,
while chopping continues as describe above. Additional water/ice
mix may also be added to reduce stiffness of the flavored emulsion
base. The flavored emulsion base is then stuffed into casings,
which are either natural or artificial, edible or non-edible
casings. Subsequently, the stuffed emulsion base may be cooked
until the temperature of the core reaches 87.8.degree. C.
(190.degree. F.) to about 90..degree. C. (195.degree. F.). The
resulting product is an vegetable base meat analog that is easily
sliceable.
[0037] The process of the present invention may include cooling the
vegetable base meat analog to about 4.4.degree. C. (40.degree. F.),
before slicing or grinding the cooked vegetable base meat analog
into vegetable base meat analog pieces. Any desired sizes may be
produced, depending on the desired type of food products. For
making vegetarian burger patties, the vegetable base meat analog
pieces have a diameter of about 3 to about 12 mm.
[0038] A specific example of the process for making a flavored
emulsion base, vegetable base meat analog and vegetable base meat
analog pieces is demonstrated in Example 1.
[0039] The present invention further provides a process for making
vegetable burger patties, using both the flavored emulsion base and
the vegetable base meat analog. Generally, the process involves
mixing together 15-25 wt. % of the flavored emulsion base, 5-20 wt.
% of the vegetable base meat analog pieces, 50-75 wt. % at least
one food binding component, 0.1-1 wt. % of methyl cellulose, 7-12
wt. % of carrageenan gel mixture, and 0.01-0.25 wt. % of flavoring
ingredients. The vegetable burger mixture is subsequently shaped
into patties, having any desired sizes.
[0040] Known food binding components comprise cracker crumbs,
toasted wheat crumbs, modified starches, milk proteins, wheat
flour, or a protein concentrate. In a specific formula demonstrated
in Example 2, extruded products of protein concentrate of Solae,
St. Louis, Mo. 63188 (originally Central Soya, Fort Wayne, Ind.)
having registered names: RESPONSE.RTM. 4402 soy protein concentrate
and RESPONSE.RTM. 4320 soy protein concentrate are used as food
binding components. RESPONSE 4402 and RESPONSE 4320 are granular in
structure, with a 70% protein content. Adding these protein
products to the formula improves the texture of the burger and
reduces flaring on gas grills.
[0041] The carrageenan gel mixture is a gel mixture that helps
preserve the meat-like texture and juiciness of the burger patties.
The carrageenan gel mixture may be prepared using a variety of
formulas. A specific example of the process for making carrageenan
gel mixture is demonstrated in EXAMPLE 3. The burger patties may be
par fried for about 30 seconds in 176.7.degree. C. (350.degree. F.)
cooking oil. The cooking temperature and cooking time vary
according to the thickness of the patties. The cooking oil is any
suitable vegetable oil including corn oil and peanut oil.
[0042] Further, the present invention provides a process for making
vegetarian sausage. This instant process follows relatively the
same steps as described for the process of making the flavored
emulsion base meat. However, relatively more water/ice mix is used
in the initial step of blending methylcellulose into water/ice mix
(about 98% of total water/ice mix) is used. The rest of the
water/ice mix is added with the dry ingredients.
[0043] After blending the gluten into the methylcellulose cream, a
vegetable protein product, a modified starch, an oil, and flavoring
ingredients are added according to the steps described for making
the emulsion base meat analog. The flavored emulsion base is then
stuffed into sausage casings.
[0044] An example of a specific process for making vegetarian
sausage is demonstrated in Example 4. According to Example 4, the
modified starch used in this instant process is POLARTEX 06734,
which is a product of Cargill, Minneapolis, Minn. POLARTEX 06734 is
a stable modified cornstarch that is used as a thickener. Further,
the flavoring ingredients include beef flavor 535557 (Givaudan
Roure, Cincinnati, Ohio).
[0045] The present invention is outlined in the following examples,
which are only an illustration and which are in no way meant to
limit the scope of the invention. It is to be understood that the
formula provided herein may be modified in many ways. For example,
the amounts of oil or flavoring ingredients may vary. Some
flavoring ingredients may be omitted or additional flavors may be
added. For instance, a chicken or a pork flavor may replace the
beef flavor.
EXAMPLE 1
Process and Formula for Making an Emulsion Base Meat Analog
[0046] A water/ice mix is first prepared by adding equal amounts of
ice and water together to make a 50/50 water/ice mix. The total
amount of the water/ice mix required and amounts of ingredients in
this example is calculated based on the formula presented in Table
I. About 90% of total amount of water/ice mix is added to a bowl
cutter (Meissner cutter), followed by 1.5 wt. % of methylcellulose.
It is preferred that methylcellulose with a high gelling property,
such as METHOCEL of Dow Chemical Co., Midland, Mich., be used.
Chopping motion is initiated at a low knife speed, until the
methylcellulose is fully dispersed. Then, the knife speed is
increased to a full speed or about 3600 rpm. After 3-5 minutes,
methylcellulose increases in volume and has a consistency similar
to a shaving cream. A calculated amount of vital wheat gluten as
indicated in Table I is added to the methylcellulose cream.
Chopping starts at a low knife speed and increases to a full speed
after the vital wheat gluten is completely dispersed. Chopping
continues for approximately 2-4 minutes. Then, a calculated amount
(16 wt. %) of vegetable protein product is blended into the protein
mixture with the chopping motion. Preferably, the vegetable protein
product has high water solubility and is capable of forming a gel
with mild heat treatment. After approximately 2-3 minutes, 12.5 wt.
% of soy oil or canola oil is added. Other oils such as corn oil
and peanut oil may also be used. Chopping continues at a low speed
until the oil is completely dispersed, and at a full speed until a
homogenous mixture is formed. Then, all other dry ingredients,
including the 2.50 wt. % of modified starch (B990), 0.50 wt. % of
Dextrose, 5.0 wt. % of spice and 0.25 wt. % of coloring material
are added, one by one, with the rest of the water/ice mix (10%).
Chopping continues under vacuum, for about 3-4 minutes, or until a
homogeneous mixture of flavored emulsion base is obtained. The
flavored emulsion base may be placed in a water tight container or
stuffed into moisture impermeable casings, which may be made of
plastic or cellulose. The flavored emulsion base may be cooked in
an oil bath continuous oven until the core temperature reaches
about 87.8.degree. C. (190.degree. F.) to about 90.6.degree. C.
(195.degree. F.). The cooked product may be subsequently cooled to
about 4.4.degree. C. (40.degree. F.), before the casings are
removed. The cooked vegetable base meat analog may be sliced or
chopped to small particles, preferably, about 3 to 12 mm in
diameter to give vegetable base meat analog pieces. The flavored
emulsion base or vegetable base meat analog pieces may be
incorporated into a variety of vegetarian food products to improve
the texture, mouthfeel and juiciness of the vegetarian food
products. TABLE-US-00001 TABLE I Formula for making a flavor
emulsion base/vegetable base meat analog. Ingredients wt. %
Ice/Water 55.75 Vegetable Protein Product 16.0 Vital Wheat
Gluten.sup.1 6.0 Soy/canola salad oil 12.5 Modified Starch
B990.sup.2 2.5 Dextrose 0.5 Methylcellulose.sup.3 1.5 Spice 5.0
Color 0.25 Total 100.0 .sup.1Midwest Grain Products, Inc.,
.sup.2Grain Processing Corp., .sup.3Dow Chemical Co., Midland,
MI
EXAMPLE 2
Process and Formula for Making Vegetable Burger Patties
[0047] Dry extruded soy protein concentrates such as RESPONSE 4402
and RESPONSE 4320 (registered soy protein products of Solae,
originally Central Soya Co) are hydrated with water at a ratio of
two parts water to one part soy protein product. Then 30 wt. % of
hydrated RESPONSE 4402 and 30 wt. % of hydrated RESPONSE 4320 are
mixed with 20 wt. % of the mixture of flavored emulsion base as
prepared in Example 1. After the ingredients are mixed together, a
calculated amount of methylcellulose (0.25 wt. %) is added to the
mixture, along with the spice (see Table II). Then the vegetable
base meat analog pieces produced by the process demonstrated in
Example 1 are slowly added along with carrageenan gel mixture (see
Example 3) to form a vegetable burger mixture. The vegetable burger
mixture is then shaped into burger patties. Subsequently, the
vegetable burger patties may be thoroughly cooked or par fried in
176.7.degree. C. (350.degree. F.) cooking oil for about 30 seconds,
and immediately cooled down, frozen and packaged. TABLE-US-00002
TABLE II Formula for burger patties Ingredients wt. % Hydrated
Response 4402 30.0 Hydrated Response 4320 30.0 Vegetable Base Meat
Analog Pieces 10.0 Flavored Emulsion Base 20.0 Carrageenan Gel 9.7
Methylcellulose 0.25 Spice 0.05 Total 100.0
EXAMPLE 3
Process and Formula for Making Carrageenan Gel Mixture
[0048] The process involves mixing together 1.0 wt. % of Danisco
Carrageenan 860 (Danisco, Copenhagen, Denmark) with 0.35 wt. % of
Danisco Locust Bean Gum, and 4.0 wt. % spice, and then adding 94.65
wt. % water. The mixture is heated to about 85.degree. C.
(185.degree. F.) with continuous agitation. Then an amount of
boiling water is added back to obtain the original 100 wt. %. The
mixture may be cooled or refrigerated for about 24 hours to form a
gel before adding to the emulsion base mixture as described in
Example 2.
EXAMPLE 4
Process and Formula for Making Vegetarian Sausage
[0049] A calculate amount of water/ice (50/50) mix is prepared (see
Table III). About 98 wt. % of total amount of water/ice mix is
added to a bowl cutter, followed by 1.5 wt. % of high gelling
methylcellulose. Chopping motion is initiated at a low knife speed,
until methylcellulose is fully dispersed, after which the knife
speed is increased to a full speed or about 3600 rpm. After 3-5
minutes, methylcellulose increases in volume, having a consistency
similar to a shaving cream. About 6.0 wt. % of vital wheat gluten
is added to the methylcellulose cream. Chopping starts at a low
knife speed and increases to a full speed after the vital wheat
gluten is completely dispersed. Chopping continues for
approximately 2-4 minutes. Then, about 16.0 wt. % of a vegetable
protein product is blended into the protein mixture with chopping
in the manner described herein. Preferably, the protein product is
a soy protein that has high solubility in water and capable of
forming a gel with mild heat treatment. After approximately 2-3
minutes, 12.5 wt. % soy or canola oil is added. Chopping continues
at a low speed until the oil is completely dispersed and then at a
full speed until a homogenous mixture is formed. Then, all other
dry ingredients, including 2.5 wt. % modified starch (C*Polartex
06734), 0.50 wt. % dextrose, 5.0 wt. % spice and 0.25 wt. % of
coloring material are added, one by one. The rest of the water/ice
mix (2%) is then added to soften the mixture. Chopping continues in
the manner described herein, under vacuum (1-9 Bar), for about 3-4
minutes, or until a homogeneous mixture is obtained. The flavored
emulsion base is stuffed into water impermeable or semi permeable
casings which may be removed later, or any suitable edible sausage
casings. The stuffed emulsion base may be cooked until the core
temperature reaches 87.8.degree. C. (190.degree. F.) to about
90.degree. C. (195.degree. F.). The resulting product is an
vegetable base sausage that has a meat-like texture and good
mouthfeel. TABLE-US-00003 TABLE III Formula for a vegetarian
sausage Ingredient wt. % Ice/Water 57.55 Vegetable Protein Product
16.0 Modified Gluten.sup.1 6.0 Soy/canola salad oil 12.5 C*Polartex
06734.sup.2 2.5 Dextrose 0.5 Methylcellulose 1.5 Beef Flavor
535557.sup.3 2.75 Salt 0.5 Garlic powder 0.2 Total 100.0
.sup.1Midwest Grain Products, Inc., .sup.2Cerestar, .sup.3Givaudan
Roure
[0050] While this invention has been described as having an
exemplary design, the present invention may be further modified
within the spirit and scope of this disclosure. This application is
therefore intended to cover any variations, uses, or adaptations of
the invention using its general principles. Further, this
application is intended to cover such departures from the present
disclosure as come within known or customary practice in the art to
which this invention pertains.
* * * * *