Method for preparing a vegetable food product and vegetable food product thereby obtained

Abstract

The present invention relates to a method for preparing a vegetable food product, preferably a 100% vegetable and gluten-free food product, comprising the steps of: a) preparing a protein-hydrocolloid composition by mixing a vegetable protein with an alginate or carrageenan, b) blending the composition of step a) with an aqueous di- or more valent ion solution or dispersion thereby obtaining a fibrous product, c) rinsing of the fibrous product obtained in step b), d) optionally concentrating the rinsed fibrous product of step c), and e) processing the fibrous product of step d) thereby obtaining said vegetable food product. The method is characterized in that it comprises the additional step of blending a non-animal binding agent, preferably in powder form, with the fibrous product of step d) prior to processing said fibrous product. The present invention further provides a fibrous product and a vegetable food product obtainable by carrying out the present method.

Description

technical field [0001] The invention relates to the technical field of food, especially the preparation of meat substitutes. The present invention relates to a process for the preparation of protein-based fibrous vegetable foods, 100% vegetable and preferably gluten-free foods. The invention also provides vegetable foods and foods that are 100% vegetable and preferably gluten-free. Background technique [0002] Meat substitutes are products that approximate the aesthetic and sensory qualities (mainly texture, flavor and appearance) and / or chemical profiles of certain meats. Consumption of meat-free options includes health-conscious non-vegetarians, those following specific dietary standards, or vegetarians and vegans. [0003] In the art of preparing meat substitutes, efforts have been made to make meat substitutes as close as possible to natural meat. It has long been recognized that relatively inexpensive protein feedstocks from high purity secondary protein sources suc...

AI Technical Summary

Problems solved by technology

[0008] However, a disadvantage of the above-mentioned methods is that the food products obtained after processing the fibrous products (for example shaping the fibrous products) do not give them a defined mouthfeel and / or crunch that is distinctly similar to meat products. texture

[0009] Another important disadvantage of the above method is that the resulting fibrous product does not have satisfactory adhesion

It is therefore difficult to press or form such fibrous products into a certain three-dimensional shape such as a hamburger, and the product often falls apart during processing

[0010] Additionally, in some cases, animal-derived components are used in these methods, which makes the food unsuitable for certain consumer groups such as vegetarians and vegans