公开(公告)号：WO2020180651A1

公开(公告)日：2020-09-10

申请号：PCT/US2020/020301

申请日：2020-02-28

Applicant: KELLOGG COMPANY

Inventor： HOSSEN, MD, Monjur ,  SHOULDICE, Amy

IPC: A23J3/16 ,  A23J3/22 ,  A23J3/26

Abstract: A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

公开(公告)号：EP3930474A1

公开(公告)日：2022-01-05

申请号：EP20714074.0

申请日：2020-02-28

Applicant: Kellogg Company

Inventor： HOSSEN, MD, Monjur ,  SHOULDICE, Amy

IPC: A23J3/16 ,  A23J3/22 ,  A23J3/26