Method for manufacturing alternative meat from liquid spent brewers' yeast
Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.
1. A method of processing liquid yeast into an alternative meat suitable for human consumption, the method comprising:
extruding a mix comprising a liquid yeast and a secondary protein ingredient at a temperature of at least 90 degrees Celsius and at an elevated pressure of at least 8 bar to form the alternative meat, wherein the mix comprises a range of 40% to 80%, inclusively, of the liquid yeast based on the total weight of the mix and a ribonucleic acid content in the alternative meat is less than 4% of the dry protein weight of the alternative meat.
2. The method of claim 1 wherein the temperature varies and is at least 90 degrees Celsius, but no greater than 180 degrees Celsius, and wherein the elevated pressure varies and is at least 8 bar, but no greater than 150 bar, and wherein the temperature and elevated pressure are applied together for at least 1 minute and no longer than 5 minutes.
3. The method of claim 1 wherein the liquid yeast is between 60 and 80%, inclusively, by weight based upon the total weight of the mix.
4. The method of claim 1 wherein the liquid yeast is between 40 and 70%, inclusively, by weight based upon the total weight of the mix.
5. The method of claim 1 wherein the liquid yeast is between 40 and 60%, inclusively, by weight based upon the total weight of the mix.
6. The method of claim 1 wherein the secondary protein ingredient is between 20 and 40%, inclusively, by weight based upon the total weight of the mix.
7. The method of claim 1 wherein the liquid yeast comprises spent brewers' yeast, spent distillers' yeast, bakers' yeast, nutritional yeast, or surplus yeast from ethanol manufacturing.
8. The method of claim 1 wherein the liquid yeast is obtained by mixing dry yeast with a liquid.
9. The method of claim 1 , wherein the secondary protein ingredient comprises vegetable protein, microbial protein, fungal protein, animal protein, cultured protein in their native, concentrated, or isolated form, or a combination thereof.
10. The method of claim 1 wherein the yeast in the liquid yeast is one or more of debittered, autolyzed, or hydrolyzed.
11. A method of processing yeast into an alternative meat suitable for human consumption, the method comprising:
extruding a mix comprising brewers' yeast and a secondary protein ingredient at a temperature of at least 90 degrees but less than 180 degrees Celsius and at an elevated pressure of at least 8 bar but no greater than 150 bar to form the alternative meat, wherein the mix comprises a range of 40% to 80%, inclusively, of the brewers' yeast based on the total weight of the mix and a ribonucleic acid content in the alternative meat is less than 4% of the dry protein weight of the alternative meat.
12. The method of claim 11 wherein the secondary protein ingredient comprises vegetable protein, microbial protein, fungal protein, animal protein, or cultured protein, and wherein the secondary protein ingredient is in a native, concentrated, or isolated form, or a combination thereof.
13. The method of claim 11 wherein the liquid yeast is between 60 and 80%, inclusively, by weight based upon the total weight of the mix.
14. The method of claim 11 wherein the liquid yeast is between 40 and 70%, inclusively, by weight based upon the total weight of the mix.