Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

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.

Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

The invention relates to a food system (100) for preparing a texturized non-meat food product from a dehydrated powder product with the appearance and the texture of meat, the system comprising: —a processing chamber (10) receiving the dehydrated food product, hydrating and structuring at least part of it, and extruding it into a mass of a certain shape; —driving means (20) driving in rotation primary and secondary processing tools (110, 111) within the processing chamber (10) for hydrating, structuring and extruding the mass of food product; —a fluid reservoir (30) supplying a fluid into the processing chamber for hydrating the food product and creating a food mass; such that the processing chamber (10) comprises three sequential sub-chambers: —a mixing sub-chamber (12) comprising a primary processing tool (110) for hydrating, optionally heating, homogenizing and/or structuring the dehydrated food product or at least part of it into a food mass in batch mode; wherein the volume of the mixing sub-chamber (12) is larger than the volume of the food product prepared in it, so that the mixture of fluid and dehydrated food product is processed in free surface flow regime; —an extrusion sub-chamber (13) comprising a secondary processing tool (111) to optionally heat and expel the food mass from the mixing sub-chamber (12) and push it to the next sub-chamber in continuous mode, the extrusion sub-chamber (13) operating in pressurized flow regime, when activated, emptying at least part of the content of the mixing sub-chamber (12); —a cooled down die sub-chamber (14) to shape the food mass into a certain cross-sectional profile; whe the temperature in the three sequential sub-chambers (12, 13, 14) is independently controlled by distinct thermal sensing means arranged in each one of the sub-chambers, the sub-chambers (12, 13, 14) being further thermally isolated between them; and where the rotational speed and/or direction of the primary and secondary processing tools (110, 111) in the mixing sub-chamber (12) and in the extrusion sub-chamber (13), respectively, are independently controlled, so as to differently structure by heating and/or shear stress the food material in each of the sub-chambers (12, 13, 14). The invention further relates to a method for preparing a food product from a dehydrated powder product in a food system as the one described.