EXTRUDED FOOD PRODUCTS AND METHODS FOR MAKING EXTRUDED FOOD PRODUCTS

• Main Authors: BIGEARD, FANNY, PIBAROT, PATRICK, CARTIER, CATHERINE, LESPAGNOL, LUCIEN AUGUSTE, REYNES, PIERRE
• Format: Patent
• Language: English; French
• Published: 16.08.2016
• Subjects: AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PERFORMING OPERATIONS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESSES; PRESSES IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR; SHAPING OR JOINING OF PLASTICS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING; WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL; WORKING-UP PROTEINS FOR FOODSTUFFS

A method for producing an extruded food product comprising from about 25 % to about 77 % meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and veg-etable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat. L'invention porte sur un procédé permettant d'obtenir un produit alimentaire extrudé, comprenant entre environ 25 % et environ 77 % de viande et de protéine végétale, par introduction continue de composants du produit alimentaire dans une extrudeuse, les composants comprenant de la viande et une protéine végétale; mélange des composants afin de former un mélange dans l'extrudeuse; chauffage du mélange dans l'extrudeuse afin d'obtenir le produit alimentaire; extrusion du produit alimentaire à partir de l'extrudeuse à travers la filière de l'extrudeuse; et refroidissement du produit alimentaire. Le produit peut de plus comprendre des épaississants et être sensiblement exempt de composés de réticulation. De façon générale, le produit est un substitut de viande ayant un aspect texturé fibreux caractéristique de la viande.