Edible Thermal Pressure Molded Composites with Defined Material Characteristics

Abstract

Edible thermal pressure molded and shaped composites made from the milk of ruminant animals. The composites have combinations of desirable material characteristics. Each composite can be characterized utilizing physical peak compression strength at associated temperature, with specific total moisture.

Claims

1. An edible, ruminant-milk-derived solid composition, comprising at least 30% by weight processed milk from at least one ruminant animal, and having a compression strength of from about 1.5 to about 11.5 lbf when measured at from 60 to about 85 degrees Fahrenheit, and a moisture content of from about 40% to about 75%.

2. The composition of claim 1 used as a textured edible substitute for beef, pork, poultry, fish, and crustacean.

3. The composition of claim 1 made utilizing thermal process molding temperatures of from 100 F-300 F.

4. The composition of claim 3 further comprising heat treating at temperatures between 100 F-700 F.

5. The composition of claim 1 made utilizing pressure between 0.1-50 PSI.

6. The composition of claim 1 made utilizing liquid ruminant animal milk or milk mixtures with a viscosity between 1-250 cP.

7. The composition of claim 6 made utilizing a milk mixture comprising rehydrated dried milk powder from ruminant animals.

8. The compositions in claim 6 comprising a mixture of liquid milk and dried milk powder from ruminant animals.

9. The composition of claim 1 comprising more than 10% ruminant milk derived protein and fat based on a 0% moisture basis.

10. The composition of claim 6 derived from at least one of liquid and dry ruminant milk.

11. The composition of claim 1 wherein the ruminant animals comprise at least one of dairy cows, water buffalo, goats, sheep, and camels.

12. The composition of claim 1 wherein the milk comprises casein, whey protein and calcium.

13. The composition of claim 1 further comprising less than 70% by weight (dry basis) other materials selected from the group of materials consisting of grain products, flavors, spices, chlorides, vitamins, minerals, fatty acids, bacteria, enzymes, complimentary proteins including textured vegetable protein, fibers, and carbohydrates.

14. The composition of claim 13 wherein the other materials comprise at least one of Glucomannan, Carrageenan, Alginate, Gellan Gum, Xanthan Gum, Unmodified and/or Modified Starch, Transglutaminase, Rennet, Mesophilic Bacteria, Thermophilic Bacteria, Hydroxyproline, Flavors, Natural and Modified Yeast, Lactic Acid, Animal and Or Plant and or Bacterial Hemoglobin, Garlic, Pepper, Onion, Fungus and all Fungal Proteins, Herbs, Calcium and or Sodium and or Potassium Chloride, Cellulose, Lipase, Algae and Algae Oil, Fish Oil, Liquid and or Dry Egg and Egg White, Coconut Meat and or Fat, Corn Products, Rice Products, Wheat Flour and or Protein and or Starch Products, Millet, Flax, Soy Protein and Products, Pea Protein and Products, Sunflower Products, Rape Seed Products, Mung Bean Products, Fava Bean Products, Safflower Products, Olive Products, Gourds, Tomato Products, Beet Products, Tubers, Root Vegetables, Seed Meal and Proteins, Natural Coloring Agents, Red Rice Yeast, Casein Protein, Whey Protein, Lactose, Dairy Fat and or Butter, Cream, and Milk Solids, Palm Oil, Chymosin, Vegetarian Rennet including Mucur Miehei.

15. The composition of claim 1 wherein the milk is processed using at least one of bacteria, enzymes, mesophilic bacteria, thermophilic bacteria, and rennet.

16. The composition of claim 1 further comprising at least one of animal and poultry and fish and crustacean and shellfish and plant materials in a ratio with the processed milk between 10:1 and 1:10.

17. The composition of claim 16 wherein the plant materials comprise at least one of legumes, grains, tree nuts, fruits, and vegetables.

18. The composition of claim 16 wherein the animal and poultry are selected from the group consisting of ruminants, bovine, porcine, poultry, and fowl.

19. The composition of claim 1 that is suitable for at least one of heated cooking, frying, sauté, grilling, sous vide, freezing, smoking, pressure cooking, sublimation, vacuum drying, boiling, steaming, baking, and dehydration.

20. A method of producing an edible, ruminant-milk-derived solid composition, comprising heating milk from at least one ruminant animal, fermenting the milk after heating, further fermenting the fermented heated milk in a separate fermentation step, filtering after the separate fermentation step, and processing the filtrate at elevated temperature and pressure, to create a composite edible material that has a compression strength of from about 1.5 to about 11.5 lbf when measured at from 60 to about 85 degrees Fahrenheit, and a moisture content of from about 40% to about 75%.

Description

DETAILED DESCRIPTION

[0031] The present disclosure involves the conversion of liquid and dried ruminant milk into molded and shaped edible protein compositions resembling the flesh of bovine, porcine, poultry, fish and crustacean. The compositions can be processed like the meats/seafoods that they resemble, e.g., baking, grilling, frying, steaming and the like, as further disclosed herein. Accordingly, the subject composite materials look like, have the texture of, and can be cooked like the meat or seafood that they mimic.

[0032] Examples of the compositions and methods discussed herein are not limited in application to the details set forth in the following description as they are capable of implementation in other examples and of being practiced or of being carried out in various ways. Examples of specific implementations are provided herein for illustrative purposes only and are not intended to be limiting. In particular, functions, components, elements, and features discussed in connection with any one or more examples are not intended to be excluded from a similar role in any other examples.

[0033] Examples disclosed herein may be combined with other examples in any manner consistent with at least one of the principles disclosed herein, and references to “an example,” “some examples,” “an alternate example,” “various examples,” “one example” or the like are not necessarily mutually exclusive and are intended to indicate that a particular feature, structure, or characteristic described may be included in at least one example. The appearances of such terms herein are not necessarily all referring to the same example.

[0034] Also, the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting. Any references to examples, components, elements, acts, or functions of the compositions and methods herein referred to in the singular may also embrace embodiments including a plurality, and any references in plural to any example, component, element, act, or function herein may also embrace examples including only a singularity. Accordingly, references in the singular or plural form are not intended to limit the presently disclosed systems or methods, their components, acts, or elements. The use herein of “including,” “comprising,” “having,” “containing,” “involving,” and variations thereof is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. References to “or” may be construed as inclusive so that any terms described using “or” may indicate any of a single, more than one, and all of the described terms.

[0035] The present disclosure targets the conversion of liquid and dried ruminant milk into molded and shaped edible protein compositions resembling the flesh of bovine, porcine, poultry, fish and crustacean. The following table (Table 1) illustrates relevant properties of the examples set forth below.

TABLE-US-00001 TABLE 1 Viscosity of ruminant Compression milk before Temp/PSI strength of % H2O processing of thermal final composite in final Sample (cP) processing (LBF/Temp (F.)) composite E1 100 225 F. @ 13.5 .sup.   6.7 @ 73.5 67 E2 100 225 F. @ 13.5 .sup.  2.14 @ 73.0 71 E3 5 150 @ 0.43 4.84 @ 76.0 70 E4 12 150 @ 0.43 8.47 @ 83.5 65 E5 10 150 @ 0.40 1.47 @ 81.5 75 E6 10 225 F. @ 14.0 .sup.  1.91 @ 81.5 72 E7 10 225 F. @ 14.0 .sup.  2.11 @ 79.5 72 E8 105 225 @ 13.5 11.11 @ 73.0  70 E9 125 225 @ 13.5 8.18 @ 61.9 57.5 E10 3 150 @ 0.43 5.94 @ 76.7 70 E11 125 225 @ 13.5 10.69 @ 76.2  38 E12 105 225 @ 13.5 4.84 @ 69.2 51 E13 105 225 @ 13.5 3.74 @ 73.2 52.6

EXAMPLES

[0036] E1 is a Molded and Shaped Composite with Peak Compression Force of 6.7 LBF at 73.5 F with 67% total moisture. 3860× (i.e., parts by weight) Dairy Cow Whole Milk is blended with 270× Dry No Fat Milk Powder to form a liquid solution then heated to 220 F for 1 minute at 13 PSI then cooled to 110 F. 1.6× Mesophilic bacteria added in an ambient 50 ml reverse osmosis (R/O) solution. Product fermented in 110 F chamber for 1.5 hrs. 2.22× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.5 hrs. Fermentation product then filtered to remove the residual soluble co-product fats, carbohydrates and proteins, mixed with natural flavor and spices, and transferred to a rectangular mold and thermally processed for 8 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 10 minutes.

[0037] E2 is a Molded and Shaped Composite with Peak Compression Force of 2.14 LBF at 73 F with 71% total moisture. 3860× Dairy Cow Whole Milk is blended with 270× Dry No Fat Milk Powder to form a liquid solution then heated to 225 F for 1 minute at 13 PSI then cooled to 110 F. 1.6× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.5 hrs. 2.22× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.5 hrs. Fermentation product then filtered, mixed with natural flavor and transferred to a round mold and thermally processed for 120 minutes at 150 F at 0.4 PSI.

[0038] E3 is a Molded and Shaped Composite with Peak Compression Force of 4.85 LBF at 76 F with 70% total moisture. 5790× Goat Milk is heated to 180-195 F for 15 minutes then cooled to 110 F. 0.44× Mesophilic bacteria added in an ambient 50 ml R/O solution. 2.2× Calcium Chloride in ambient 50 ml R/O solution added. Product fermented in 110 F chamber for 1.0 hrs. 2.22× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.0 hrs. Fermentation product then filtered and transferred to an egg shaped silicone mold unit and thermally processed for 120 minutes at 150 F at 0.433 PSI.

[0039] E4 is a Molded and Shaped Composite with Peak Compression Force of 8.47 LBF at 83.5 F with 65% total moisture. 3860× Sheep Milk is heated to 180-195 F for 30 minutes then cooled to 110 F. 0.50× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.0 hrs. 2.25× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.0 hrs. Fermentation product then filtered and transferred to a hamburger shaped silicone mold and thermally processed for 120 minutes at 150 F at 0.433 PSI followed by 120 minutes at 200 F in propane drying-smoking unit.

[0040] E5 is a Molded and Shaped Composite with Peak Compression Force of 1.47 LBF at 81.5 F with 73% total moisture. 1930× Camel Milk is heated to 180-195 F for 15 minutes then cooled to 110 F. 0.50× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.0 hrs. 2.25× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.0 hrs. Fermentation product then filtered and transferred to a round shaped Teflon coated metal mold and thermally processed for 120 minutes at 150 F at 0.40 PSI followed by 8 minutes at 220 F at 13 PSI for 8 minutes.

[0041] E6 is a Molded and Shaped Composite with Peak Compression Force of 1.91 LBF at 81.5 F with 72% total moisture. 3,860× Water Buffalo milk is heated to 180-195 F for 15 minutes then cooled to 110 F. 0.50× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.0 hrs. 2.25× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.0 hrs. Fermentation product then filtered and mixed with natural flavors then transferred to a rectangular Teflon coated mold and thermally processed for 20 minutes at 225 F at 13 PSI followed by 60 minutes at 150 F at 0.40 PSI.

[0042] E7 is a Molded and Shaped Composite with Peak Compression Force of 2.11 LBF at 79.5 F with 72% total moisture. 3,860× Water Buffalo milk is heated to 180-195 F for 15 minutes then cooled to 110 F. 0.50× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.0 hrs. 2.25× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.0 hrs. Fermentation product then filtered and mixed with natural flavors then transferred to a rectangular Teflon coated mold and thermally processed for 20 minutes at 225 F at 13 PSI followed by 60 minutes at 150 F at 0.40 PSI.

[0043] E8 is a Molded and Shaped Composite with Peak Compression Force of 11.11 LBF at 73.0 F with 70% total moisture. 1930× Dairy Cow Whole Milk is blended with 270× Dry No Fat Milk Powder to form a liquid solution then heated to 220 F for 1 minute at 13 PSI then cooled to 110 F. 1.6× Mesophilic bacteria added in an ambient 50 ml R/O solution. Product fermented in 110 F chamber for 1.5 hrs. 2.22× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.5 hrs. Fermentation product then filtered, mixed with natural flavor and spices and transferred to a rectangular mold and thermally processed for 8 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 10 minutes.

[0044] E9 is a Molded and Shaped Composite with Peak Compression Force of 8.18 LBF at 61.9 F with 57.54% total moisture. 7720× Dairy Cow Whole Milk is blended with 1816× Dry No Fat Milk Powder to form a liquid solution then heated to 115 F for 1 minute then cooled to 110 F. 4.06× Mesophilic bacteria, 12.5× lipase, 10 g rennet, 10 g calcium chloride added in an ambient 200 ml R/O solution. Product fermented in 110 F chamber for 3.0 hrs. Fermentation product then filtered transferred to 5 round metallic Teflon coated molds and thermally processed for 80 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 30 minutes.

[0045] E10 is a Molded and Shaped Composite with Peak Compression Force of 5.94 LBF at 76.7 F with 70% total moisture. 5790× Goat Milk is heated to 185 F for 30 minutes then cooled to 110 F. 1.7× Mesophilic bacteria added in an ambient 50 ml R/O solution. 2.2× Calcium Chloride in ambient 50 ml R/O solution added. Product fermented in 110 F chamber for 1.0 hrs. 2.22× Rennet in ambient 50 ml R/O solution added and second fermentation conducted for 1.5 hrs. Fermentation product then filtered and transferred to a rectangular silicone vacuum mold and thermally processed for 120 minutes at 150 F at 0.433 PSI.

[0046] E11 is a Molded and Shaped Composite with Peak Compression Force of 10.69 LBF at 76.2 F with 38% total moisture. 7720× Dairy Cow Whole Milk is blended with 1816× Dry No Fat Milk Powder to form a liquid solution then heated to 115 F for 1 minute then cooled to 110 F. 4.06× Mesophilic bacteria, 12.5× lipase, 10 g rennet, 10 g calcium chloride added in an ambient 200 ml R/O solution. Product fermented in 110 F chamber for 3.0 hrs. Fermentation product then filtered transferred to 5 large round metallic Teflon coated molds and thermally processed for 80 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 30 minutes followed by 240 minutes drying at 110 F.

[0047] E12 is a Molded and Shaped Composite with Peak Compression Force of 4.84 LBF at 69.2 F with 51% total moisture. 7720× Dairy Cow Whole Milk is blended with 600× Dry No Fat Milk Powder to form a liquid solution then heated to 115 F for 1 minute then cooled to 110 F. 2.0× Mesophilic bacteria, 4.39× lipase, 4.0 g rennet, 5.2 g calcium chloride, 3.0× transglutamase added in an ambient 250 ml R/O solution. Product fermented in 110 F chamber for 3.0 hrs. Fermentation product then filtered transferred to 5 large round metallic Teflon coated molds and thermally processed for 80 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 30 minutes followed.

[0048] E13 is a Molded and Shaped Composite with Peak Compression Force of 3.74 LBF at 73.2 F with 52.6% total moisture. 7720× Dairy Cow Whole Milk is blended with 600× Dry No Fat Milk Powder to form a liquid solution then heated to 115 F for 1 minute then cooled to 110 F. 2.0× Mesophilic bacteria, 4.39× lipase, 4.0 g rennet, 5.2 g calcium chloride, 3.0× transglutamase added in an ambient 250 ml R/O solution. Product fermented in 110 F chamber for 3.0 hrs. Fermentation product then filtered transferred to 5 large round metallic Teflon coated molds and thermally processed for 10 minutes at 225 F at 13.5 PSI declining to 1.0 PSI for 30 minutes.

[0049] Having described above several aspects of at least one example, it is to be appreciated various alterations, modifications, and improvements will readily occur to those skilled in the art. Such alterations, modifications, and improvements are intended to be part of this disclosure and are intended to be within the scope of the invention. Accordingly, the foregoing description and drawings are by way of example only, and the scope of the invention should be determined from proper construction of the appended claims, and their equivalents.