Non-meat food products having appearance and texture of cooked meat
Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.
1. A method for continuous production of a non-meat food product without use of extrusion, the method comprising:
mixing (i) dry ingredients comprising vegetable protein with (ii) wet ingredients comprising oil to form a non-meat dough, and the oil is 3 wt. % to 14 wt. % of the non-meat dough, wherein the oil is selected from the group consisting of soybean oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, grapeseed oil, and combinations thereof, and the dry ingredients further comprise one or more of yeast, tallow, caramel coloring, annatto, chlorophyllin, cochineal, betanin, turmeric, saffron, paprika, lycopene, elderberry juice, pandan, butterfly pea, titanium dioxide, any suitable food colorant, vitamins, or minerals;
pumping the non-meat dough to at least maintain the dough under pressure and then heating the non-meat dough under pressure, wherein the heating is performed at a temperature of 138° C. to 180° C., and the pressure is from 4.8 bar to 34.5 bar;
pumping the heated non-meat dough in a high pressure positive displacement pump after the heating; and
gradually cooling the heated non-meat dough to form a non-meat food product, wherein the heated non-meat dough undergoes gradually decreasing pressure during the gradual cooling.
2. The method of claim 1 wherein the pumping of the non-meat dough prior to the heating comprises pumping the non-meat dough from a device that performs the mixing to a device that performs the heating, without any processing therebetween.
3. The method of claim 1 comprising maintaining the pressure on the heated non-meat dough during transfer from a device that performs the heating to a device that performs the gradual cooling, without any processing therebetween.
4. The method of claim 1 wherein the heating is performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater.
5. The method of claim 1 wherein the non-meat dough is an emulsion.
6. The method of claim 1 wherein the non-meat dough resulting from the mixing has a moisture content of 40% to 67%.
7. The method of claim 1 wherein the non-meat dough resulting from the mixing contains no greater than 20 wt. % of legume flour.
8. The method of claim 1 comprising mixing the non-meat food product with at least one of a gravy, a gel, or a condiment.
9. The method of claim 1 wherein the dry ingredients comprise at least one of a starch flour or a legume flour.
10. The method of claim 1 wherein the gradual cooling is performed by a heat exchanger.
11. A non-meat composition made by a process comprising continuous production of a non-meat food product without use of extrusion, the process further comprising using the non-meat food product as at least a portion of the non-meat composition, the continuous production comprising:
mixing (i) dry ingredients comprising vegetable protein with (ii) wet ingredients comprising oil to form a non-meat dough, and the oil is 3 wt. % to 14 wt. % of the non-meat dough, wherein the oil is selected from the group consisting of soybean oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, grapeseed oil, and combinations thereof, and the dry ingredients further comprise one or more of yeast, tallow, caramel coloring, annatto, chlorophyllin, cochineal, betanin, turmeric, saffron, paprika, lycopene, elderberry juice, pandan, butterfly pea, titanium dioxide, any suitable food colorant, vitamins, or minerals;
pumping the non-meat dough to at least maintain the dough under pressure and then heating the non-meat dough under pressure, wherein the heating is performed at a temperature of 138° C. to 180° C., and the pressure is from 4.8 bar to 34.5 bar;
pumping the heated non-meat dough in a high pressure positive displacement pump after the heating; and
gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form the non-meat food product.
12. The non-meat composition of claim 11 wherein the non-meat composition is formulated for consumption by a human.
13. The non-meat composition of claim 11 wherein the non-meat composition is formulated for consumption by a pet.
14. The method of claim 1 wherein the wet ingredients further comprise water, and the dry ingredients further comprise corn starch and a cereal flour.
15. The method of claim 1 wherein the pressure during the heating of the non-meat dough is about 17.2 bar.
16. The method of claim 1 wherein the non-meat food product does not contain soybean oil or soybean flour.
17. The non-meat composition of claim 11 wherein the pressure during the heating of the non-meat dough is about 17.2 bar.
18. The non-meat composition of claim 11 wherein the non-meat composition does not contain soybean oil or soybean flour.