Food compositions having a realistic meat-like appearance, feel, and texture

Abstract

The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2 % of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

1 . A food composition comprising from about 40 to about 90% fuictional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. 
     
     
         2 . The composition of  claim 1  wherein the functional proteins are legume proteins, cereal proteins, or combinations thereof. 
     
     
         3 . The composition of  claim 1  wherein the functional proteins are a mixture of (1) from about 20 to about 80% of legume proteins, cereal proteins, or combinations thereof and (2) from about 80 to about 20% of one or more other proteins. 
     
     
         4 . The composition of  claim 3  wherein the other proteins are vegetable proteins, meat protein meals, or combinations thereof. 
     
     
         5 . The composition of  claim 4  wherein the vegetable proteins are soybean meal, corn gluten, rice gluten, or combinations thereof. 
     
     
         6 . The composition of  claim 4  wherein the meat protein meals are beef meal, chicken meal, turkey meal, fish meal, or combinations thereof. 
     
     
         7 . The composition of  claim 1  wherein the cross-linking agents are elemental sulfur, sodium metabisulfite, cysteine, or combinations thereof. 
     
     
         8 . The composition of  claim 1  wherein the humectant plasticizers are polyols. 
     
     
         9 . The composition of  claim 8  wherein the polyols are selected from the group consisting of glycerol (glycerin), sorbitol, propylene glycol, butylene glycol, polydextrose, or combinations thereof. 
     
     
         10 . The composition of  claim 8  wherein the polyol is glycerin. 
     
     
         11 . The composition of  claim 1  comprising from about 5 to about 25% humectant plasticizers. 
     
     
         12 . The composition of  claim 1  wherein the Aw is from about 0.4 to about 0.7. 
     
     
         13 . The composition of  claim 1  wherein the moisture content is from about 4 to about 14%. 
     
     
         14 . The composition of  claim 1  formulated to provide complete and balanced nutrition for an animal. 
     
     
         15 . A blended food composition comprising:
 (1) from about 5 to about 99% of a food composition comprising from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20; and   (2) one or more comestible ingredients or compositions suitable for consumption by an animal.   
     
     
         16 . The blended food composition of  claim 15  wherein the comestible ingredients or compositions are one or more kibbles. 
     
     
         17 . The blended food composition of  claim 15  wherein the comestible ingredients or compositions have a moisture content of about 12% or less and an Aw of about 0.65 or less. 
     
     
         18 . The blended food composition of  claim 15  wherein the comestible ingredients or compositions are selected from the group consisting of extruded kibbles, baked kibbles, extruded treats, and baked treats. 
     
     
         19 . The blended food composition of  claim 15  wherein the comestible ingredients or compositions and the food composition have a moisture content less than about 12% and Aw of less than about 0.65. 
     
     
         20 . A method of making a food composition comprising:
 (1) mixing one or more functional proteins and one or more cross-linking agents to produce a base mix;   (2) mixing one or more humectant plasticizers and one or more meats to form a meat slurry;   (3) mixing the meat slurry and the base mix to form a preconditioned mix;   (4) heating the preconditioned mix under pressure; and   (5) expanding the heated composition to form the food composition.