US 12,419,326 B2
Meat structured protein products and method for the manufacture thereof
David Julian McClements, Northampton, MA (US); Zhiyun Zhang, Amherst, MA (US); Kanon Kobata, Amherst, MA (US); and Hung Pham, Amherst, MA (US)
Assigned to University of Massachusetts, Boston, MA (US)
Filed by University of Massachusetts, Boston, MA (US)
Filed on Jan. 9, 2023, as Appl. No. 18/094,476.
Claims priority of provisional application 63/303,076, filed on Jan. 26, 2022.
Prior Publication US 2023/0232861 A1, Jul. 27, 2023
Int. Cl. A23J 3/22 (2006.01); A23J 3/14 (2006.01); A23J 3/26 (2006.01); A23J 3/34 (2006.01); A23L 29/231 (2016.01)
CPC A23J 3/227 (2013.01) [A23J 3/14 (2013.01); A23J 3/26 (2013.01); A23J 3/346 (2013.01); A23L 29/231 (2016.08)] 15 Claims
OG exemplary drawing
 
1. A method of making a meat structured protein product, the method comprising:
combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture comprising
a dispersed phase comprising the polysaccharide; and
a continuous phase comprising the denatured plant protein;
forming fibrous structures comprising the polysaccharide in a protein matrix comprising the plant protein at a temperature of less than 100° C.; and
crosslinking the protein matrix to provide the meat structured protein product.