A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture. The SMICS is configured to modify one or more of the plurality process settings in response to at least one of the one or more physical fibrosity parameters, and the one or more extrusion process parameters, effective to modify the extrusion die mixture.

The technology disclosed herein concerns a process and system for producing a multi- sectional food product having an external shape and a plurality of internal sections.

The present disclosure discloses an aquatic-plant protein combined restructured meat and a preparation method thereof, and belongs to the technical field of processing of foods. According to the present disclosure, a protein combined restructuring processing technology can be summarized as including pretreatment of an aquatic-plant protein, combined restructuring, high-temperature qualitative treatment, and integrated forming. The whole process is green, safe, and environmentally friendly. The protein combined restructured meat prepared contains two proteins including an animal protein and a plant protein, and has a protein content of greater than 20%. While the demands for nutritional dietary proteins are met, the chewability is greater than 1,500 g.Math.mm, and the viscoelasticity is excellent. The meat can be processed in various shapes according to needs, directly heated for eating, or processed into a prepared food, a semi-finished product and the like, so that the product has a large application space.

The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

A particulate solid fat composition comprising coconut oil is prepared by a method comprising heating a fat composition comprising coconut oil, cooling the melted fat composition with stirring to provide a substantially uniform solid fat composition, and chopping the solid fat by a food cutting device under chilling conditions at a temperature low enough to form a a substantially uniform particulate solid fat composition wherein at least 90% of the particles have a particle size of from 1.5 mm to 26 mm. The substantially uniform particulate solid fat composition is substantially compositionally uniform, or is substantially visually uniform, and/or is substantially uniform in color. This particulate solid fat composition is mixed with a hydrated plant protein composition under chilling conditions at a temperature low enough to maintain the particulate nature of the solid fat composition to form an animal meat mimic.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.