Food products resembling whole muscle meat and seafood

Abstract

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

1 . A bacon analog comprising a bacon fat analog and a bacon meat analog constructed in a pattern to resemble an animal bacon, wherein the bacon fat analog portion comprises a first oil located within a first plant-based hydrocolloid gel, and the bacon meat analog portion comprises a second oil located within a second plant-based hydrocolloid gel,
 wherein the first and second hydrocolloid gels are comprised of one or more of the following; agar, carrageenan, alginate, pectin and gellan gum; and   further wherein the first and second hydrocolloid gels are partially dehydrated.   
     
     
         2 . The bacon analog of  claim 1  in which the bacon analog exhibits one or more of the following characteristics:
 a) a crispy sound when bitten or chewed that is similar to an animal bacon when consumed, 
 b) a mouthfeel when bitten or chewed that is similar to an animal bacon when consumed, 
 c) a surface texture similar to an animal bacon prior to it being consumed, and 
 d) an elasticity similar to an animal bacon. 
 
     
     
         3 . The bacon analog of  claim 1  in which one or more colorant is added to one or both of the fat portion and meat portion, wherein the fat portion has a color similar to the fat portion of animal bacon and the meat portion has a color similar to the meat portion of animal bacon. 
     
     
         4 . The bacon analog of  claim 3 , wherein at least one colorant is comprised of a protein derived from seaweed. 
     
     
         5 . The bacon analog of  claim 1 , wherein a flavor is added to at least one of the fat portion and the meat portion of the bacon analog to produce a flavor that is similar to cooked animal bacon. 
     
     
         6 . The bacon analog of  claim 1 , wherein one or both of the fat portion and the meat portion comprises a bulk protein. 
     
     
         7 . The bacon analog of  claim 1 , wherein the water activity is between about 0.5 and 0.95. 
     
     
         8 . The bacon analog of  claim 1 , wherein at least one or both of the first and second oils is comprised of an unsaturated vegetable oil. 
     
     
         9 . The bacon analog of  claim 1 , wherein the meat portion and fat portion are free of modified cellulose derivatives. 
     
     
         10 . The bacon analog of  claim 1 , wherein at least one of the hydrocolloid gels does not melt when cooked at temperatures of about 300° F. to about 450° F. 
     
     
         11 . The bacon analog of  claim 1  wherein the fat portion is comprised of about 25% to 90% oil, about 0% to 10% protein, about 4% to 20% agar, about 1 to 8% salt, and about 20% to 70% water. 
     
     
         12 . The bacon analog of  claim 1 , wherein the meat portion is comprised of about 10% to 70% oil, about 0% to 30% protein, about 4% to 20% agar, about 1 to 8% salt, and about 20% to 70% water. 
     
     
         13 . The bacon analog of  claim 1 , wherein one or both of the first oil and second oil is comprised of droplets with a diameter of at least 0.1 mm. 
     
     
         14 . The bacon analog of  claim 1 , wherein the one or both of the meat portion and fat portion is comprised of a plurality of hydrocolloid films separating oil-containing layers and arranged in an orientation that produces a pattern resembling animal tissue on the surface of the bacon analog. 
     
     
         15 . A bacon analog comprised of a fat portion and a meat portion, wherein one or both portions are constructed of hydrocolloid films,
 wherein, the hydrocolloid films comprising one or both the fat portion and meat portion are fused together by gelling, and   further wherein the bacon analog is comprised of hydrocolloid films that separate into distinct dough layers, wherein the dough layers are comprised of one or both of a fat mimic and a meat mimic.   
     
     
         16 . The bacon analog of  claim 15 , wherein the dough layers comprising one or both of the fat mimic and the meat mimic are comprised of an oil, and wherein the oil comprising the fat mimic and the meat mimic has a diameter of at least 0.1 mm. 
     
     
         17 . The bacon analog of  claim 15 , wherein the bacon analog has one or more of:
 a) a crispy sound when bitten or chewed that is similar to an animal bacon when consumed,   b) a mouthfeel when bitten or chewed that is similar to an animal bacon when consumed, and   c) a surface texture similar to an animal bacon prior to it being consumed, and   d) an elasticity similar to an animal bacon.   
     
     
         18 . The bacon analog of  claim 15 , wherein the hydrocolloid films in one or both of the fat portion and meat portion serve to restrict the movement of the oil within the respective portion. 
     
     
         19 . The bacon analog of  claim 15 , wherein one or more of the hydrocolloid films are derived in whole or in part from seaweed. 
     
     
         20 . The bacon analog of  claim 15 , wherein the hydrocolloid film is formed by the setting of an oil-in-hydrocolloid emulsion.