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METHOD OF PREPARING A VEGAN SALMON ANALOGUE

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اقرأ أكثر حفظ في قائمتي
  • Publication Date:
    December 28, 2023
  • معلومة اضافية
    • Document Number:
      20230413854
    • Appl. No:
      18/042030
    • Application Filed:
      August 19, 2021
    • نبذة مختصرة :
      The invention relates to a method of making a vegan salmon analogue, said method comprising hydrating a mixture comprising a plant protein source, a glucomannan source, a carrageenan source; heating the mixture to extract soluble fibers from glucomannan and carrageenan; optionally adding flavors, oil, and colors; cooling the mixture to form a first layer having a viscosity of at least 1900 mPa·s; optionally applying a second layer comprising an insoluble fiber source and a calcium salt on the surface of the first layer.
    • Claim:
      1. A method of preparing a salmon analogue, said method comprising the steps of: Hydrating a mixture comprising a plant protein source, a glucomannan source, a carrageenan source, and a potassium salt; Heating the mixture; and Cooling the mixture to less than 80° C. to form a first layer.
    • Claim:
      2. The method according to claim 1, wherein the first layer comprises up to 10 wt % plant protein source.
    • Claim:
      3. The method according to claim 1 wherein the plant protein is selected from soy protein, whey protein, microalgae, and mycoprotein.
    • Claim:
      4. The method according to claim 1, wherein the first layer comprises between 0.3 to 1 wt % carrageenan source.
    • Claim:
      5. The method according to claim 1, wherein the first layer comprises between 0.5 to 1.5 wt % glucomannan source.
    • Claim:
      6. The method according to claim 1 wherein the glucomannan source is konjac glucomannan.
    • Claim:
      7. The method according to claim 1, wherein the first layer further comprises sodium chloride (NaCl).
    • Claim:
      8. The method according to claim 1 wherein the mixture is hydrated for at least 30 minutes.
    • Claim:
      9. The method according to claim 1, wherein the mixture is pH 6 or greater.
    • Claim:
      10. The method according to claim 1 wherein the mixture is heated to at least 75° C.
    • Claim:
      11. The method according to claim 1, wherein the insoluble fiber source in the second layer comprises over 80 wt % insoluble fiber.
    • Claim:
      12. The method according to claim 1, wherein the insoluble fiber source in the second layer is bamboo fiber, wheat fiber, oat fiber, cellulose powder, and mixtures thereof.
    • Claim:
      13. The method according to claim 1, wherein the insoluble fibre source in the second layer has a D90 particle size between 60 to 200 μm.
    • Claim:
      14. The method according to claim 1, wherein the calcium salt in the second layer is calcium carbonate, calcium sulphate, calcium phosphate, and tricalcium citrate.
    • Claim:
      15. A salmon analogue comprising a first layer and a second layer, wherein the first layer comprises plant protein, a glucomannan source, a carrageenan source, a potassium salt, a sodium salt, and the second layer comprises an insoluble fiber source and a calcium salt.
    • Claim:
      16. The salmon analogue according to claim 15, wherein said salmon analogue comprises less than 30 calories per 100 g.
    • Claim:
      17. The salmon analogue according to claim 15, wherein the plant protein source is denatured, hydrolyzed and homogenized.
    • Current International Class:
      23; 23; 23; 23; 23; 23; 23; 23
    • الرقم المعرف:
      edspap.20230413854