PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF
In one aspect, the present invention is directed to a method of preparing a plant-based food product comprising a plant-based composition. In another aspect, the present invention is directed to a method of hot holding a plant-based food product. In another aspect, the present invention is directed to a method of preparing a plant-based food product. The plant-based food product includes a plant-based composition. In another aspect, the present invention is directed to a plant-based food product that includes a plant-based composition. The plant-based composition includes a textured protein and seasoning.
1 . A method of preparing a plant-based food product comprising a plant-based composition, wherein the method comprises:
mixing a textured protein and seasoning to prepare the plant-based composition;
combining the plant-based composition and water to form a hydrated plant-based composition; and
cooking the hydrated plant based composition to form the plant-based food product;
wherein the weight ratio of textured protein to seasoning in the plant-based composition is from about 20:1 to about 2:1; and
wherein the plant-based food product maintains a commercially acceptable appearance, quality, and structure after hot holding at a temperature of from about 135° F. to about 212° F. for a period of about 10 minutes or less.
2 . A method of hot holding a plant-based food product, comprising:
preparing a plant-based food product comprising a plant-based composition comprising a textured protein and seasoning, wherein the weight ratio of textured protein to seasoning is from about 20:1 to about 2:1;
placing the plant-based food product in a container; and
maintaining the container at a temperature of from about 135° F. to about 212° F. for a period of about 150 minutes or less.
3 . The method of claim 2 , wherein the container is selected from the group consisting of a steam table, buffet line, or oven.
4 . The method of claim 1 , wherein the seasoning comprises at least about 1 wt % of the plant-based composition.
5 . The method of claim 1 , wherein at least a portion of the textured protein is derived from wheat, pea, corn, fungus, or other plant sources.
6 . The method of claim 1 , wherein the textured protein comprises a textured wheat protein.
7 . The method of claim 6 , wherein the textured wheat protein is produced by extrusion of wheat gluten with wheat starch, tetrapotassium pyrophosphate, caramel color, sodium carbonate, and mixed tocopherols as processing aids.
8 . The method of claim 1 , wherein the textured protein comprises a textured pea protein.
9 . The method of claim 8 , wherein the textured pea protein is produced by extrusion of pea protein isolate.
10 . (canceled)
11 . The method of claim 9 , wherein the pea protein isolate further comprises additives, wherein the additives consist of tapioca starch, sodium carbonate, mixed tocopherols, and combinations thereof.
12 . (canceled)
13 . (canceled)
14 . The method of any one of claim 8 , wherein the textured pea protein has a protein quality of 0.81 based on the in vitro PDCAAS (Protein Digestibility Corrected Amino Acid Score) value.
15 . The method of any one of claim 1 , wherein the seasoning is selected from the group consisting of barbacoa seasoning, chimichurri seasoning, tikka masala seasoning, stroganoff seasoning, pulled pork BBQ seasoning, and combinations thereof.
16 . (canceled)
17 . (canceled)
18 . (canceled)
19 . (canceled)
20 . (canceled)
21 . The method of claim 1 , wherein the nutritional value of the plant-based food product comprises about 11 g of protein, about 1 g of fat, about 1 g of fiber, and about 70 calories per serving size of about 18 g (¼ cup).
22 . The method of claim 1 , wherein the plant-based food product is prepared by a process comprising:
mixing the textured protein and seasoning for about 1 minute to prepare the plant-based composition;
combining the plant-based composition and water for about 2 minutes to form a hydrated plant-based composition; and
cooking the hydrated plant-based composition for about 6 minutes in a combi/steamer to form the plant-based food product.
23 . The method of claim 1 , wherein the plant-based food product is prepared by a process comprising:
mixing the textured protein and seasoning for about 1 minute to prepare the plant-based composition;
combining the plant-based composition and water for about 2 minutes to form a hydrated plant-based composition; and
cooking the hydrated plant-based composition for about 20 minutes in a convection oven to form the plant-based food product.
24 . (canceled)
25 . The plant-based food product of the method of claim 2 , wherein the plant-based food product is hot held in a container selected from a steam table or buffet line for about 2 hours at about 180° F. without deterioration of product quality.
26 . (canceled)
27 . The method of claim 1 , wherein the plant-based food product can be compressed without disintegrating into a paste after cooking and hot holding for 60 min.
28 . The method of claim 1 , wherein the plant-based food product can be stored in a refrigerator for 2 weeks with minimal water leaching out of the product, and retain its textural quality after reheating.
29 . The method of claim 1 , wherein the plant-based food product can be stored in the freezer with minimal ice crystal formation and retention of its textural quality after reheating.
30 . A plant-based food product comprising a plant-based composition comprising a textured protein and seasoning;
wherein the weight ratio of textured protein to seasoning in the plant-based composition is from about 20:1 to about 2:1; and
wherein the plant-based food product maintains a commercially acceptable appearance, quality, and structure after hot holding at a temperature of from about 135° F. to about 212° F. for a period of about 10 minutes or less.