	US 11,700,865 B2
	Dairy-based meat substitute and methods of producing the same
Orlando Maldonado, Minneapolis, MN (US); Molly Erickson, Roseville, MN (US); and Susan Reed, North Oaks, MN (US)
Assigned to Land O'Lakes, Inc., Arden Hills, MN (US)
Filed by LAND O'LAKES, INC., Arden Hills, MN (US)
Filed on Dec. 28, 2018, as Appl. No. 16/235,010.
Claims priority of provisional application 62/632,182, filed on Feb. 19, 2018.
Prior Publication US 2019/0254309 A1, Aug. 22, 2019
Int. Cl. A23J 3/22 (2006.01); A23J 3/08 (2006.01); A23L 27/26 (2016.01); A23L 33/125 (2016.01); A23L 27/21 (2016.01)

CPC A23J 3/227 (2013.01) [A23J 3/08 (2013.01); A23L 27/215 (2016.08); A23L 27/26 (2016.08); A23L 33/125 (2016.08); A23V 2002/00 (2013.01)]

19 Claims

1. A method of producing a meat substitute, the method comprising:

blending water with a mixture of at least one dried milk product comprising lactose and protein and at least one carbohydrate to form a gel, wherein the blending is performed at about 6,000 rpm to about 16,000 rpm for about 15 seconds to about 75 seconds such that the at least one dried milk product does not foam;

spreading the gel to form a layer such that the gel has a thickness of about 1 mm to about 10 mm;

heating the gel layer in a first heating step, wherein the gel is heated at about 210° F. to about 320° F. for about 30 minutes to about 50 minutes; and

after the first heating step, heating the gel in a second heating step having a different temperature than the first heating step, wherein the lactose and protein in the at least one dried milk product undergo a Maillard reaction in the second heating step to form the meat substitute,

wherein the at least one dried milk product includes non-fat dry milk present at about 38 weight percent to about 43 weight percent of the meat substitute and includes buttermilk powder present at about weight percent to about 10 weight percent of the meat substitute;

wherein the at least one carbohydrate includes corn syrup solids having a dextrose equivalent of about 25 to about 55, and the at least one carbohydrate is included at about 26 weight percent to about 70 weight percent of the meat substitute; and

wherein the meat substitute comprises a protein content of about 13 weight percent to about 21 weight percent and a fat content of about 1.25 weight percent to about 2.0 weight percent.