US 12,324,446 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 Jun. 1, 2023, as Appl. No. 18/327,586.
Application 18/327,586 is a continuation of application No. 16/235,010, filed on Dec. 28, 2018, granted, now 11,700,865.
Claims priority of provisional application 62/632,182, filed on Feb. 19, 2018.
Prior Publication US 2023/0301327 A1, Sep. 28, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. A23J 3/22 (2006.01); A23J 3/08 (2006.01); A23L 27/21 (2016.01); A23L 27/26 (2016.01); A23L 33/125 (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)] 15 Claims
 
1. A method of producing a meat substitute, the method comprising:
blending water with a mixture of dry components to form a gel, the dry components including at least one dried milk product comprising lactose and protein and at least one carbohydrate;
heating the gel 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 7 weight percent to about 12 weight percent of the meat substitute; and
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.