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.

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° C. (350° F.).  
     
     
         7 . The process of  claim 1 , wherein the flavoring ingredients comprise a sweetener, salt, spices, beef flavor, chicken flavor or pork flavor.