US 12,446,596 B2
Process for the preparation of a fibrous product
Franciscus Christophorus Gielens, Wageningen (NL); and Marjolein Maria Véronique Isabelle Broos, Wageningen (NL)
Assigned to FrieslandCampina Nederland B.V., Amersfoort (NL)
Appl. No. 18/014,670
Filed by FrieslandCampina Nederland B.V., Amersfoort (NL)
PCT Filed Jul. 9, 2021, PCT No. PCT/EP2021/069106
§ 371(c)(1), (2) Date Jan. 5, 2023,
PCT Pub. No. WO2022/033780, PCT Pub. Date Feb. 17, 2022.
Claims priority of application No. 20190716 (EP), filed on Aug. 12, 2020.
Prior Publication US 2023/0248023 A1, Aug. 10, 2023
Int. Cl. A23J 3/28 (2006.01); A23C 19/09 (2006.01); A23J 3/08 (2006.01); A23J 3/22 (2006.01); A23L 29/00 (2016.01); A23L 29/256 (2016.01)
CPC A23J 3/285 (2013.01) [A23C 19/09 (2013.01); A23J 3/08 (2013.01); A23J 3/227 (2013.01); A23L 29/015 (2016.08); A23L 29/256 (2016.08)] 18 Claims
 
1. A process for the preparation of a fibrous product suitable as a basis for meat substitute products comprising protein and having a moisture content of at least 65% by weight based on total weight of fibrous product, which process comprises the steps of:
(a) preparing a homogenous mixture of ingredients including protein material comprising milk protein material, a moisture binder material, a calcium-complex forming agent and water;
(b) mixing a hydrocolloid which precipitates with metal cations into the homogenous mixture of the step (a);
(c) adding a solution of a metal cation with a valency of at least 2 to the homogenous mixture obtained in the step (b) in order to form the fibrous product;
(d) isolating the fibrous product; and
(e) cooling the fibrous product,
wherein in the step (a):
the milk protein material comprises cheese;
the homogenous mixture is prepared by mixing all of the ingredients at a temperature in a range of 70 to 90° C.;
a pH of the homogenous mixture obtained in the step (a) is in a range of 6.4 to 7.5; and
water is added in such amount that a water content of the homogenous mixture is at least 75% by weight based on total weight of the homogenous mixture and total protein content is in a range of 5 to 20% by weight based on total weight of the homogenous mixture.