The present disclosure relates to a method of producing a protein-containing powder including: (a) providing a protein-containing raw material; (b) freezing the protein-containing raw material at 196 C. to 80 C.; and (c) grinding the protein-containing raw material to obtain the protein-containing powder, wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material.

The present disclosure provides a process for producing cookable, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.

The present disclosure provides a process for producing cookable, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.

A method for preparing a crosslinked texturized food stuff, comprising the steps of: providing a food stuff mixture comprising at least a protein, water and a crosslinking enzyme; directionally freezing said food stuff mixture by cooling to below the freezing temperature of the food stuff mixture according to a directional thermal gradient such that ice crystals are grown anisotropically within the food stuff mixture to create a frozen texturized food stuff mixture; and increasing the temperature of said frozen texturized food stuff mixture to a temperature at which the crosslinking enzyme is active and allowing the texturized food stuff mixture to form a crosslinked texturized food stuff.

A method for preparing a crosslinked texturized food stuff, comprising the steps of: providing a food stuff mixture comprising at least a protein, water and a crosslinking enzyme; directionally freezing said food stuff mixture by cooling to below the freezing temperature of the food stuff mixture according to a directional thermal gradient such that ice crystals are grown anisotropically within the food stuff mixture to create a frozen texturized food stuff mixture; and increasing the temperature of said frozen texturized food stuff mixture to a temperature at which the crosslinking enzyme is active and allowing the texturized food stuff mixture to form a crosslinked texturized food stuff.

A method for producing a processed meat-like food product, method for improving juiciness of a processed meat-like food product, or method for preventing breakage of an emulsified gel during mixing includes the step of mixing a textured vegetable protein and a frozen product of an emulsified gel comprising a vegetable protein, water, and a fat or oil to prepare a mixture. A frozen emulsified gel contains a vegetable protein, water, and a fat or oil, wherein a content of the vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass. A processed meat-like food product contains a textured vegetable protein and the frozen emulsified gel.

A method for producing a processed meat-like food product, method for improving juiciness of a processed meat-like food product, or method for preventing breakage of an emulsified gel during mixing includes the step of mixing a textured vegetable protein and a frozen product of an emulsified gel comprising a vegetable protein, water, and a fat or oil to prepare a mixture. A frozen emulsified gel contains a vegetable protein, water, and a fat or oil, wherein a content of the vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass. A processed meat-like food product contains a textured vegetable protein and the frozen emulsified gel.

The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.

The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.

A dry food composition of animal origin, non-animal origin or extended meat product origin for reconstitution in a flesh like textured food by instantly rehydrating by cold aqueous liquid, for cold aqueous liquid at <5 C., or ice particles mixing by hand force or a kitchen appliance and cooking into a ready-to-eat flesh like food, is a need in the art fulfilled in that present invention concerns a dry food composition that comprises a dry powder of methylcellulose encapsulated in a protein-fat based encapsulate.