Utilization of stabilized bran in high protein products
The present invention relates to meat product compositions, including meat analog products, including at least one type of bran material as a meat extender. Use of the bran material, such as a stabilized rice bran, provides an extender with added nutritional and cost-effective benefits, while retaining the organoleptic properties of the resulting meat product or meat analog product composition.
1 . A meat product composition, wherein a suitable portion of the meat is replaced with a high protein, high fiber extender, the composition comprising a ground meat and a bran material derived from a cereal grain as the extender.
2 . The meat product composition of claim 1 , wherein the bran material is a stabilized rice bran.
3 . The meat product composition of claim 1 wherein the bran material is a defatted rice bran material.
4 . The meat product composition of claim 1 wherein the bran material is a stabilized wheat bran.
5 . The meat product composition of claim 1 , wherein the extender comprises a stabilized rice bran and a stabilized wheat bran.
6 . The meat product composition of claim 1 , wherein the meat and the bran material are in the ratio of 90:10 in weight basis.
7 . The meat product composition of claim 1 , wherein the rice bran is provided in a range from about 0.5% to about 3.5% by weight.
8 . A meat analog product composition comprising a bran material derived from a cereal grain.
9 . The meat analog product composition of claim 7 , wherein the bran material is a stabilized rice bran.
10 . The meat analog product composition of claim 7 , wherein the bran material is a defatted rice bran.
11 . The meat analog product of claim 7 , wherein the bran material is a stabilized wheat bran.
12 . The meat analog product of claim 7 , wherein the bran material comprises a stabilized rice bran and a stabilized wheat bran.