Granted Patent B2

US 12,550,915 · App. 17/435,190 · Granted Feb 17, 2026

Inventors: Md Monjur Hossen (Kalamazoo, MI); Amy Shouldice (Battle Creek, MI)

Assignee: KELLANOVA

A23J3/16A23J3/227A23J3/26A23L29/238A23L31/15

Abstract

Claims (29)

1 . A method for making an encased vegetable based jerky comprising the steps of:

hydrating a textured long fiber vegetable protein;

hydrating a textured short fiber vegetable protein;

wherein the textured long fiber vegetable protein and the textured short fiber vegetable protein are hydrated with about 1 part of the vegetable protein to about 1.5 to about 4 parts water, wherein the water is 30° F. to 50° F., and wherein the water is mixed for about 20 to about 40 minutes;

chopping, shredding, or shearing the textured long fiber vegetable protein, and wherein the textured short fiber vegetable textured proteins are not chopped, shredded, or sheared;

mixing the textured short fiber vegetable protein and the chopped, shredded, or sheared textured long fiber vegetable protein to form a fibrous mass;

hydrating a gel forming vegetable protein isolate to form a protein gel;

mixing the protein gel with the fibrous mass to form a mixed mass, wherein the mixed mass forms a plurality of protein clusters dispersed in the vegetable based jerky;

extruding the mixed mass into an alginate casing to form a cased mass;

cooking and drying the cased mass to form encased vegetable based jerky; and

wherein the encased vegetable based jerky has about 5% to about 10% alginate.

2 . The method of claim 1 , wherein the gel forming vegetable protein isolate is hydrated with about 2 to about 5 parts of water per one part of the vegetable protein isolate.

3 . The method of claim 1 , wherein the textured long fiber protein is a textured long fiber soy protein having a fiber size of from about 2 mm to about 20 mm and wherein the textured short fiber protein is a textured short fiber soy protein having a fiber size of from about 1 mm to about 10 mm.

4 . The method of claim 1 , further including adding a food grade acid to the mixed mass and wherein the encased vegetable based jerky has from about 0.01 wt % to about 1.0 wt % citric acid.

5 . A method for making an encased vegetable based jerky comprising the steps of:

hydrating a textured long fiber vegetable protein;

hydrating a textured short fiber vegetable protein;

wherein the textured long fiber vegetable protein and the textured short fiber vegetable protein are hydrated with about 1 part of the vegetable protein to about 1.5 to about 4 parts water, wherein the water is 30° F. to 50° F., and wherein the water is mixed for about 20 to about 40 minutes;

chopping, shredding, or shearing the textured long fiber vegetable protein, and wherein the textured short fiber vegetable textured proteins are not chopped, shredded, or sheared;

mixing the textured short fiber vegetable protein and the chopped, shredded, or sheared textured long fiber vegetable protein to form a fibrous mass;

hydrating a gel forming vegetable protein isolate to form a protein gel;

mixing the protein gel with the fibrous mass to form a mixed mass, wherein the mixed mass forms a plurality of protein clusters dispersed in the vegetable based jerky;

extruding the mixed mass into a casing to form a cased mass;

cooking and drying the cased mass to form encased vegetable based jerky; and

further including adding psyllium husk to the mixed mass and wherein the encased vegetable based jerky has from about 0.01 wt % to about 1.0 wt % psyllium husk.

6 . The method of claim 1 , wherein the textured vegetable protein mixture includes from about 1.5 to 2.5 times more of the textured long fiber protein to the textured short fiber protein.

7 . The method of claim 1 , wherein a ratio of the textured vegetable protein mixture to the gel forming vegetable protein isolate is about 2.5:1 to about 1.75:1.

8 . The method of claim 1 , wherein the encased vegetable based jerky has from about 5 wt % to about 15 wt % textured long fiber protein, about 5 wt % to about 15 wt % textured short fiber protein, and about 1 wt % to about 10 wt % gel forming vegetable protein isolate.

9 . The method of claim 1 , wherein the encased vegetable based jerky is substantially free of added vegetable oil.

Assignments (2)

Continuity (2)

References Cited (17)