NON-ANIMAL-BASED WHOLE-CUT FOOD PRODUCTS

Smart overview of the Invention

Non-animal-based food products are designed to mimic whole cuts of meat, addressing environmental and ethical challenges associated with animal farming. These products utilize aligned fibers with an average diameter of less than 500 μm, composed of non-animal-based proteins. A binding agent is included in the spaces between these fibers. Additionally, a scaffolding with a three-dimensional porous structure, made from non-animal-based proteins, is used. This scaffolding is filled with a gelling agent containing water, non-animal-based protein, and polysaccharides.

Composition and Structure

The food products feature fibers arranged to simulate myofibers found in animal muscles. They may also include additional fiber groups that replicate connective tissue using non-animal-based protein and polysaccharides like alginate or carrageenan. Structures mimicking adipose tissue are created using non-animal-based proteins and lipids such as sunflower or coconut oil. Proteins like soy, pea, and quinoa are common components. The inclusion of iron-containing proteins enhances nutritional value.

Scaffolding and Gelling

A scaffolding structure with membranes aligned in specific directions enhances the meat-like texture. The gelling agent within this scaffolding combines water with proteins and polysaccharides, possibly including emulsifiers or enzymatic crosslinkers for added stability. These elements work together to simulate the texture and appearance of meats like beef, pork, or chicken.

Cooking Methods

The process involves heating raw food products with aligned fibers or membrane scaffolding to achieve a cooked state characterized by volume reduction and increased chewiness. The product must withstand shear forces similar to those in animal meats, maintaining texture upon cooking. The cooking process aims to replicate the transformation seen in animal meats, offering a realistic culinary experience.

Benefits and Challenges

This technology provides an environmentally friendly alternative to traditional meat, using sustainable agricultural practices. It mimics the taste, texture, and mouthfeel of real meat without ethical concerns. However, replicating the complex textures of whole cuts poses challenges due to differences in fiber arrangement and tissue integration compared to plant materials. Despite these hurdles, the technology promises significant advancements in creating realistic non-animal-based meats.