Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product

Abstract

The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. The protein used is a material which comprises animal protein or a material derived therefrom, such as curd, cheese, powdered milk or the like. The hydrocolloid is selected from pectin with a low methoxyl group content, gellan gum and alginate. The invention also describes the meat substitute product which is obtained with the aid of the method according to the invention. Furthermore, the invention describes a ready to consume meat replacement product prepared by culinary processing of the meat substitute product which has been explained and has been obtained with the aid of the method according to the application.

1 - 25 . (canceled) 
     
     
         26 . Method for the preparation of a meat substitute product which comprises protein, wherein:
 1) a protein material, a hydrocolloid which precipitates with metal cations and water are added to one another,   2) the composition from step 1) is formed into a homogenous mixture,   3) the mixture from 2) is mixed with a solution of a metal cation with a valency of at least 2, in order to form a fibrous product,   4) the fibrous product is isolated, characterized in that   5) the protein material comprises a milk protein material, and   6) the mixture of milk protein material, hydrocolloid which precipitates with metal cations and water is formed in the presence of an amount of a calcium complex-forming agent.   
     
     
         27 . Method according to  claim 26 , characterized in that first of all a mixture of the protein material and water is made, the phosphate material is added to this mixture and then the hydrocolloid which precipitates with metal cations is introduced. 
     
     
         28 . Method according to  claim 26 , characterized in that the milk protein material is selected from
 curd from cheesemaking   cheese   powdered milk   whey protein   alkali metal, alkaline-earth metal and ammonium caseinate.   
     
     
         29 . Method according to  claim 26 , characterized in that the calcium complex-forming agent is a phosphate material. 
     
     
         30 . Method according to  claim 29 , characterized in that the phosphate material is selected from alkali metal and ammonium salts of phosphoric acid or polyphosphoric acid. 
     
     
         31 . Method according to  claim 30 , characterized in that the phosphate material is selected from disodium hydrogen phosphate, sodium hexametaphosphate and trisodium phosphate. 
     
     
         32 . Method according to  claim 30 , characterized in that the phosphate material is sodium polyphosphate (NaPO 3 ) n  where n˜25. 
     
     
         33 . Method according to  claim 26 , characterized in that the amount of calcium complex-forming agent is at least sufficient to form a complex with free calcium ions which are present. 
     
     
         34 . Method according to  claim 29 , characterized in that the amount of phosphate material is 0.1-1.5% by weight, based on the total of all the constituents of the homogenous mixture. 
     
     
         35 . Method according to  claim 26 , characterized in that the hydrocolloid which precipitates with metal cations is present in an amount of 0.1-10% by weight, based on the total of all the constituents of the homogenous mixture. 
     
     
         36 . Method according to  claim 26 , characterized in that the homogeneous mixture contains 1 to 40% by weight of protein material. 
     
     
         37 . Method according to  claim 26 , characterized in that the solution of a metal cation contains 0.05 to 10% by weight of a metal cation with a valency of at least 2. 
     
     
         38 . Method according to  claim 26 , characterized in that the solution of a metal cation is sprayed onto the homogeneous mixture. 
     
     
         39 . Method according to  claim 26 , wherein the homogeneous mixture has a fat content between 1 and 6% by weight. 
     
     
         40 . Method according to  claim 26 , characterized in that the hydrocolloid which precipitates with metal cations is a polysaccharide selected from pectin with a low methoxyl group content, gellan gum and alginate. 
     
     
         41 . Method according to  claim 40 , characterized in that the hydrocolloid which precipitates with metal cations is sodium alginate. 
     
     
         42 . Method according to  claim 26 , characterized in that the formation of the homogeneous mixture takes place at a temperature of 30 to 90° C. 
     
     
         43 . Method according to  claim 26 , characterized in that the fibrous product obtained has a residual moisture content of from 40 to 80% by weight. 
     
     
         44 . Method according to  claim 26 , wherein the fibrous product is thoroughly washed in order to remove residues of metal cations, and the excess moisture is removed by pressing. 
     
     
         45 . Method according to  claim 26 , characterized in that the fibrous product, after it has been formed and isolated, is pasteurized. 
     
     
         46 . Method according to  claim 26 , characterized in that the fibrous product is packaged. 
     
     
         47 . Meat substitute product obtained using the method according to  claim 26 . 
     
     
         48 . Savoury or sweet snack obtained by processing a fibrous product formed with the aid of the method according to  claim 26 . 
     
     
         49 . Ready to consume meat substitute product obtained by culinary processing of a product according to  claim 47 .