Method for producing meat substitute products
The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fiber formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fiber formation in combination with the micellar casein.
1. A method for producing meat substitute products comprising:
1) processing a) a mixture of water and a vegetable fat or oil; b) a protein; c) sodium alginate; and d) methylcellulose by shearing to form a stable emulsion, wherein the protein is acid casein or a vegetable protein(s); and
2) adding to the stable emulsion a colloidal solution to initiate fiber formation, wherein the colloidal solution comprises a) divalent metal cations; and b) micellar casein, wherein the source for the divalent metal cations is calcium chloride and/or calcium carbonate, wherein the micellar casein comprises a calcium fraction, and wherein the quantity of added divalent metal cations is not sufficient to initiate fiber formation alone but is selected so that it only leads to the initiation of fiber formation in combination with the calcium fraction of the micellar casein.
2. The method according to claim 1 wherein the mixture of water and a vegetable oil is heated to a temperature of 70° to 90° C.
3. The method according to claim 1 wherein the colloidal solution of divalent metal cations and micellar casein is held at a temperature of 10° C. to 60° C. before addition.
4. The method according to claim 1 wherein the fibre yield is increased by increasing the concentration of methylcellulose to the emulsion.
5. The method according to claim 4 , wherein a reduction in the strength of the fibres is brought about by an increase in the concentration of methylcellulose in the emulsion.
6. The method according to claim 1 wherein an increase in the strength of the fibres is brought about by a reduction in the concentration of methylcellulose in the emulsion and/or an increase in the concentration of micellar casein and/or the divalent metal cations.
7. The method according to claim 1 , wherein the vegetable protein is lupine protein, pea protein, potato protein or rape protein.