Food analogs and methods for making food analogs
US9894915B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jan 24, 2012 |
| Grant date | Feb 20, 2018 |
| Priority date | — |
| Expiry date | Dec 7, 2033 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61P1/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.