IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23J 3/28 - Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
• A23P 30/00 - Shaping or working of foodstuffs characterised by the process or apparatus
• A23P 30/20 - Extruding

Abstract

Disclosed is device comprising first conduit (301) for supplying aqueous alginate-containing slurry; first pressurizing means (302) configured for sustaining flow of aqueous alginate-containing slurry through an outlet (304) of first conduit, wherein outlet comprises a flow distributor having at least one aperture (305) through which flow of the aqueous alginate-containing slurry exits; supply (306) for aqueous calcium-containing solution connected to outlet of first conduit to, in operation, contact aqueous alginate-containing slurry exiting the at least one aperture and cure at least a skin part of alginate-containing slurry to obtain a skin-cured shape; dividing element (307) having at least one dividing blade (308) configured to pass over the at least one aperture of the flow distributor at defined distance and divide skin-cured shape exiting the at least one aperture into number of skin-cured pieces thereby forming non-animal- based fibrous product; and receptacle (309) for receiving non-animal-based fibrous product. Method is also disclosed.

IPC Classes  ?

• A23P 30/00 - Shaping or working of foodstuffs characterised by the process or apparatus
• A23J 3/14 - Vegetable proteins
• A23P 30/20 - Extruding
• A23J 3/28 - Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres

Abstract

Disclosed is a method for preparing a food product comprising mycoprotein and a hydrocolloid, such as an alginate. The method comprises preparing a pre-mix by mixing at least a mycoprotein, a plant protein source, an alginate, and water; shaping the pre-mix to form a pre-mix shape; curing a skin part of the pre-mix shape by contacting the pre-mix shape from the outside with a first aqueous solution comprising calcium for a first contact time to obtain a skin-cured pre-mix shape; forming individual shapes from the skin-cured pre-mix shape while substantially preserving the cured skin part; and further curing the individual shapes by contacting the individual shapes with a second aqueous solution comprising calcium for a second contact time. Also disclosed is a food product obtainable by the method.

IPC Classes  ?

• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A22C 11/00 - Sausage-making
• A23J 3/14 - Vegetable proteins
• A22C 13/00 - Sausage casings
• A23J 3/20 - Proteins from microorganisms or unicellular algae
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/294 - Inorganic additives, e.g. silica