Proteinaceous meat analogue having an improved texture and an extended shelf-life
US11206850B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 7, 2015 |
| Grant date | Dec 28, 2021 |
| Priority date | — |
| Expiry date | Jun 18, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.