Plant-based deli meat analogue products comprising titanium dioxide
A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180° F. to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.
1 . A method of preparing a plant-based deli meat analogue product comprising
a) mixing water with titanium dioxide to form an aqueous titanium dioxide mixture,
b) mixing non-gluten plant protein with the aqueous titanium dioxide mixture to form a hydrated non-gluten plant protein,
c) mixing the hydrated non-gluten plant protein with a plant-based oil and hydrocolloid to form a protein intermediate composition,
d) mixing the protein intermediate composition with Vital Wheat Gluten to form a protein/gluten mixture intermediate composition,
e) mixing the protein/gluten mixture intermediate composition with an edible acid to form a plant-based dough,
f) dispensing the plant-based dough into a casing to form a dough log,
g) cooking the dough log to an internal temp of at least about 180° F. to form a plant-based deli meat analogue product;
wherein the plant-based deli meat analogue product, based on the total amount of plant-based deli meat analogue product, comprises:
from about 0.05 wt % to about 3.0 wt % titanium dioxide,
from about 3 wt % to about 20 wt % non-gluten plant protein,
from about 40 wt % to about 87 wt % water,
from about 0.5 wt % to about 6 wt % oil,
from about 2 wt % to about 10 wt % Hydrocolloid,
from about 5 wt % to about 20 wt % Vital Wheat Gluten, and
edible acid in an amount sufficient to provide a plant-based deli meat analogue product having a pH of from about 4.5 to about 7.
2 . The method of claim 1 , wherein the plant-based deli meat analogue product is chilled after cooking to an internal temperature of from about 30° F. to about 45° F.
3 . The method of claim 1 , wherein the titanium dioxide has a particle size of less than about 150 nm.
4 . The method of claim 1 , wherein the titanium dioxide is added to the water in an amount effective to provide the plant-based deli meat analogue product comprising from about 0.1 wt % to about 1 wt % titanium dioxide.
5 . The method of claim 1 , wherein the non-gluten plant protein is obtained from a plant protein source selected from the group consisting of: soy, pea and mixtures thereof.
6 . The method of claim 1 , wherein the plant-based oil is selected from the group consisting of: avocado, canola, coconut, cocoa, corn, cottonseed, flax, olive, palm, palm kernel, peanut, rapeseed, safflower, soya, sunflower oils, and mixtures thereof.
7 . The method of claim 1 , wherein the hydrocolloid comprises at least one hydrocolloid gum component, at least one hydrocolloid starch component, and at least one hydrocolloid water soluble fiber component.
8 . The method of claim 1 , wherein the hydrocolloid comprises a starch selected from the group consisting of Cassava starch, tapioca starch, and mixtures thereof.
9 . The method of claim 1 , wherein the hydrocolloid comprises:
from about 0.1 wt % to about 5 wt % carrageenan,
from about 0.1 wt % to about 5 wt % konjac glucomannan,
from about 0.1 wt % to about 5 wt % citrus fiber, and from about 0.1 wt % to about 5 wt % tapioca starch, based on the total amount of plant-based deli meat analogue product.
10 . The method of claim 1 , wherein the plant-based deli meat analogue product has a pH of from about 5.5 to about 6.5.
11 . The method of claim 1 , wherein the plant-based deli meat analogue product comprises edible acid in an amount of from about 0.5 wt % to about 5 wt %.
12 . The method of claim 1 , wherein the edible acid is selected from the group consisting of: citric acid, lactic acid, acetic acid, and mixtures thereof.
13 . The method of claim 1 , wherein the method further comprises in step (c): mixing one or more additional ingredients with the hydrated non-gluten plant protein and the plant-based oil and hydrocolloid to form the protein intermediate composition.
14 . The method of claim 13 , wherein the one or more additional ingredients is selected from the group consisting of: ham, beef, turkey and chicken.
15 . The method of claim 13 , wherein the one or more additional ingredients comprises calcium salt in an amount effective to provide the plant-based deli meat analogue product comprising from about 0.05 wt % to about 1 wt % calcium salt.