CA1237319A - Meat analog with fibrous material - Google Patents

Abstract

Abstract of the Disclosure A meat analog is provided containing oriented unpuffed extruded fibers admixed in an emulsion containing heat coaguable proteinaceous material, water, oil and starch, and having good nutrition, good cooking properties and good visual and textural properties.

Description

E ~ 373~

MEAT ANALOG ~IITH FIBROUS MATERIAL
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1. Field of the Invention Thl~ present invention relates to a meat analog having textural attributes closely resembling all-meat 5 products. ~lore particularly, this invention is directed to a meat analog containing oriented e~truded fibers simulating an all meat product and especially a pork analog.

2. Background of the Invention In naturally occurring meats, fat is held in 10 contact with red meat tissue as globules contained within a collagen-based cellular network called adipose tissue.
During cooking of the meat, the fat within the adipose tissue is melted and released from the tissue as the cellular structure ruptures. The cooked natural adipose tissue adds a 15 desirable and pleasing juiciness and smoothness to the meat~
and the fatty tissue itself will have a melt-in-the-mouth characteristic.
Because of the high prices of meat and meat-based products and because of the real nutritional needs of many 20 people which are not being satisfied, much work has been done in recent years in regard to preparing meat analog products.
Meat analogs, or in other words, synthetic meats, are advantageous when compared with natural meat products, not only from the standpoint of cost, but also from the standpoint of being low in calories and actually higher in protein content. Therefore, meat analogs may be superior to natural meat products from these standpoints.
Currently, meat analog products are made by two basic processes; that is, either fiber spinning or 3o thermoplastic extrusion. The iber spinning technique is an adaptation o~ the spun fiber method of making synthetic . '' , ~

l fibers utilized in the textile industry. In this method, fibrous protein products are prepared from proteins such as soy protein by forming a spinninq dope from alkali treated protein and ,sxtruding the dope through a perforated die or 5 membrane into an aqueous precipitating bath which contains an acid and a salt. The acid bath sets the filaments or fibers which are formed in the bath. The filaments may be bundled together and stretched to orient the molecular structure of the fibers. For further details in regard to the fiber 10 spinning technique, see the basic Boyer patent No. 2,682,466, which relates to spun fiber meat analogs. Other patents relating to such a process include 2,730,448 and 2,730,447.
T~.e other principal n~ethod of forming meat analog products i5 by thermoplastic extrusion which is an adaptation 15 of technology involved in making ready-to-eat cereal food products. The thermoplastic extrusion process involves preparing a mixture of protein, water, flavor and other minor ingredients, and thereafter feeding this mixture into a cooker-extruder wherein it is subjected to heat and pressure, and subsequently extruding the mixture. The extrudate, as it enters into the atmosphere, expands to form what has been characterized as "meat~ e" fibers. For examples of patents describing thermoplastic extrusion techniques in forming meat analogs, see U.S. Patents 3,102,031 and 3,488,770 and British Patents 1,174,906 and 1,105,904.
While both the fiber spinning technique adapted from the textile industry and the thermoplastic extrusion technique adapted from the ready-to-eat cereal industry have commonly been utilized to provide meat analog materials, it 3o is generally recognized in the industry that the fiber spinning technique is most advantageous from the standpoint ~3~ 12~73~

1 of forming actual fibers. However, the fiber spinning technique is quite expensive as well as complicated, and therefore the use of that technique tends to negate one of the primary purposes for forming meat analog products, i.e., 5 an inexpensive meat substitute. Moreover, it is generally recognized ~y experts as well as consumers that neither of the above described processes actually produces a product which is mea -like in appearance and texture.
Early meat analog efforts were concerned mainly 10 with simulating the red meat or muscle portion of natural meat and were concerned with only cosmetic similarity as far as the fatty or adipose tissue portion was concerned. For example, in U.S. Pat. No. 3,320,070 to Hartman, there is disclosed a meat-like product consisting essentially of man-15 made fibers and vegetable protein having zones simulating theappearance of lean portions and natural appearing fat-like portions. The disclosed formation of the fat-appearing portion need not differ from that of the meat portion except through the elimination of red coloring from the white phase portion Recently, however, efforts have given attention to both fat and meat portions to provide realistic simulations of their natural counterparts. In U.S. Pat. No. 3,840,677, LPidy, et al. disclose a simulated, multiphased, meat-like product having distinct regions simulating natural red meat and fat. In one specir~c embodiment, a bacon analog is disclosed having a fat simulating portion prepared from an aqueous emulsion of fat as the discontinuous phase surrounded by a matrix of heat coaguable protein, containing such 3o _4_ ~ 2 ~

1 proteins as egg albumin, proteinaceous filler materials, soy isolate and other heat settable proteins. Another disclosure of a simulatled bacon product is that of Corliss, et al., U.S.
Pat. No. 3,930,033, which describes a simulated bacon product 5 produced by ~ormin~ and stac!cing alternate red and white vegetable protein containing layers to simulate lean meat and fat and then cooking the stacked layers to form a slab. The individual layers are produced from separate aqueous mixtures con~aining specified amounts of vegetable protein fiber, egg 10 albumin, tapioca starch, water, vegetable oil, vegetable gum such as carageenan, vegetable protein isolate, dextrose sodium caseinate, colorings, flavors and seasonings. These materials are mixed in an aerating type mixer un~il the mixture is fully homogenized and a substantial amount o air is entrapped within the matrix. This ~ormulation, as with that of Leid-y, et al. does not provide a juicy, smooth melt-down simulating that of natural bacon fat, but has a more dry and cracker-like texture. The materials of the type disclosed by Corliss, et al. and Leidy, et al., however, make a rather significant improvement over the earlier, purely - cosmetic fat-appearing materials.
In anoth~r attempt to provide a fat containing material ~or simulating natural adipose tissue in meat or meat analog products, Hawley discloses in U.S. Patent

3,658,550, a fat-containing material based on an insoluble, heat-irreversible alginate gel. The fat containing material is disclosed to respond upon cooking and eating much as does natural adipose tissue. To improve the materials nutrition and browning characteristics, small amounts of protein such 3o as soy, cottonseed, albumin and casein can be employed.
However, while the Hawley ma~erial may hold ~at and improve ~2373~9 1 the quality of meat or meat-like ~rod~cts having a deficiency of fat and may somewhat visually simulate fat, it lacks the smooth melting and oil release properties cf natural adipose tissue.
In some prior art meat analog products, fat was thought necessary as a component, but not necessarily in the form of a distinct adipose tissue phase. Typically, fat was included in these products by simply blending and emulsifying in the meat forming gel or matrix material~ For example, in 10 U.S. Patent 3,108,873 to Durst, a meat-like food product is disclosed to have a "lipophilic fluid" included as a stable dispersion in a film forming composition which may utilize soy proteinl wheat protein, wheat germ or egg albumin. Durst also discloses that even hydrophillic colloids such as 15 gelatin, agar, and carboxy, methylcellulose have been employed as the film forming composition. Also, in U.S.
Patent 3,919,435, Feldbrugge, et al. disclose a meat analog which contains a vegetable protein gel precursor having incorporated therein a fat or oil entrapped within a thermostable, polymeric carbohydrate gel matrix which may contain proteins such as albumin, casein and whey. By encapsulating the fat in this manner, it is protected against emulsification in the gel precursor in the production of a meat analog to result in a juicier product than when the fat is simply admixed without encapsulation. The use of these thermostable gels, ho~ever, will leave a dry gritty residue in the mouth if employed in pieces large enough to appear as distinct portion of adipose tissue.
A process capable of preparing a greatly improved 3o fibrous product by extrusion is disclosed by Feldbrugge, et al. U.S. Patent 3,886,299. According to this procedure, a -6- ~3~3~

1 highly-fibrous, substantially-unpuffed produc~ simulating the muscle of animals or the flesh of fish is produced. That process call!; for preparing a mixture containing above 35~ by weight heat coaguable protein; adjusting the moisture content 5 of the mixture to 25~-65~ water; blending the water and protein mixture to form a dough having a fibrous character when stretched, compressing the dough in a chamber wherein the volume of the channel between flights of the screw is decreased 2/1 or more from feed to discharge of the chamber 10 to degas and densify the dough into a unitary body, said chamber formed by a heated outer wall and the channel of a rotating screw; said wall heated in excess of ~50F., simultaneously heating the dough and elongating the dough while the dough is under compression to a heat set, thermally-coagulated fibrous product having fiber alignment in the direction of the channel; releasing the compression on the product without forcing the product through a dye while maintaining a pressure drop below 100 psi thereby causing 20 or less puffing of the product and while maintaining the aligned fibrous condition of the product; and recovering the fibrous product.
U.S. Patent No. 4,021,584 to Rankowitz describes a process for making fibered meat analogs wherein the fiber protein product is produced by forming thin strips, soaking the strips in a binder medium based on egg albumin, layering the strips to generally align the fibers in the strips and substantially eliminate voids and heat setting. This product has a realistic appearance and acceptable mouthfeel. The present invention provides another product which has good 3o nutrition, good cooking properties and a smooth mouthfeel, and also provides a good visual and textural meat analog.

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1 SUMMA~Y OF THE INVENTION
Th~ present invention is directed to a meat ana}og comprising an edible heat coaguable proteinaceous material, water, oil, starch and about 16 to about 21 weight percent of 5 oriented ex~ruded fibers prepared from a mixture of heat coaguable proteinaceous dough. The fibers in the meat analogs of this invention simulate the muscle of animals and the compositions have the desired textural properties similar to the corresponding all-meat products.

The meat analogs made by the present invention resemble and duplicate in essential physical and taste characteristics a wide variety of meat products. The present meat analogs may resemble speciic animal meat cuts such as 15 bacon, steak, pork chops, and the like.
As employed herein, the term "a meat analog" is used as in its normal definition in that the formed product resembles a meat product, yet is entirely distinct therefrom in its source materials. The meat analog in this invention contains oriented extruded fibers bound together in a matrix.
These fibers are derived from a mixture of an edible heat coaguable proteinaceous dough and aid in adding chewy qualities to the final product.
The meat analog composition of the present invention includes a heat coaguable proteinaceous material.
The protein must be an edible protein material since it is to be inc~rporated in meat analog products which are designed ~or ingestion by humans. The usual source of such protein is vegetable matter, however, a non-vagetable protein, 3o preferably egg albumin, but also including casein, whey and combinations thereof, may also be employed alone or in -8- ~373~

1 combination withone another. Examples of suitable vegeta~le protein sources are soybeans, saf~lower seed, corn, peanuts, wheat, peas, sunflower seed, cottonseed, coconut, rapeseed, sesame seed, leaf proteins and the like. Single cell 5 proteins such as yeast may also be used. Generally, if the protein source is a vegetable protein, the protein, prior to use, is placed in a relatively pure orm by procedures well known in the art. The amount of protein in finished meat analog products can range from about 5 to about 50 weight 10 percent, preferably from about 10 to about 30 weight percent.
In this invention a soy isolate is the preferred vegetable protein.
TQ impart a desired viscosity and body to the composition, preferably an acid stable hydrocolloid, and a salt are added to the protein blend and/or the acid blend.
Suitable hyclrocolloids include xanthan gum, locust bean gum, low methoxy pectin, carrgeenan, gelatin, guar gum and the like. Generally, the hydrocolloid is incorporated at levels within the range from about 0.05 to about 3 weight percent of the total composition. The desired viscosity which is important in the perception of an oily texture and mouthfeel is within the range of 30 t 000 to 1,000,000 centipose (measured @ 40F., 4C.). A salt, for example, chloride salts such as NaCl, KCl and CaC12, or phosphates, carbonates, sulfates, etc., have also been found to be desirable in contributing to the desired viscosity in combination with the hydrocolloid and is generally employed at levels within the range from about 0.5 to about 10 percent by weight of the total product.
3o The starch used in the compositions of this invention can include all known starches such as tapioca, amioca (a particulate unmodified waxy maize starch of branched chain amylopectin polymers~, potato, corn, high 3~9 g 1 amylose starch and the like. The size of the starch granule material used is such that approximately 95 + 5~ of the material wou~d pass through a 200 U.S. mesh screen. The amount of starch can range from about 0.5 to about 15 weight 5 percent of the total composition.
In order to make the most palatable meat analogs, it is preferred that the protein mix used therein contain up to about 50 weight percent of an oil and/or fat and preferably from about 5 to about 30~. Fats utilized in lO forming the protein mix suitable for such use include liquid or semi-liquid glyceride shortening derived from animal, vegetable or marine fats and oils including synthetically prepared shortening. These glycerides can contain saturated or unsaturated "long chain" acyl radicals having ~rom about 12 to about 22 carbon atoms such as lauroyl, lauroleoyl, myristoyl, myristoleoyl, palmitoyl, palmitoleoyl, stearoyl, oleoyl, linoleoyl, linolenoyl, arachidoyl, arachidonyl, behenoyl, erucopyl, and the like, and are genera;ly obtained from edible fats and oils such as cottonseed oil, soybean oil, coconut oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel oil, sunflower seed oil, rice bran oil, corn oil, sesame seed oil, safflower oil, herring oil, menhaden oil, pilchard oil, lard, tallow and the like. These glycerides can also contain, in part, one or two short chain acyl groups having from 2 to about 6 carbon atoms such as acetyl, propanoyl, butanoyl, valeryl, and caproyl; they can be prepared by random or low temperature interesterification reactions of fatty triglyceride-containing oils and fats, such as interesterified or rearranged cottonseed oil and 3o lard; and they can be otherwise ~ormed by various organic syntheses.

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l A necessary component of the compositions of the present invention, in the matrix portion as well as in the fiber portion, is water. The water content of the final product will be determined by the type of meat product and fiber portion that is to be duplicated by the analog system.
For example, the amount of water in the matrix can range from 0 to about 50 percent of the total composition and preferably from about 15 to about 40 weight percent of the total composition~ Where there is no added water in the matrix, lO the water necessary to provide the desired results can be supplied by the water in the heat coa~uable proteinaceous oriented extruded fibers. The amount o water in the fibers can range from bout 10 to about 90 weight percent, and preferably from about 60 to about 80 weight percent of ~he .
fiber. In the total composition of matrix-fiber, the amount of water in the fiber can range from about 5 to about 50 weight percent, preferably about 8 to about 40 weight percent of the total composition.
Various flavorings, nutritional supplements and colorings can be included in the matrix and in the fibers of the composition of this invention. These additives can be either water-soluble or fat-soluble, and can be employed in components used in forming the matrix and/or the fiber in the final product. The flavoring materials can include various sugars such as sucrose and dextrose in the form of cane sugar, beet sugar, corn syrup and brown sugar, salt, black pepper, white pepper, natural and artificial meat flavors, maple flavoring, smoke, hydrolyzed vegetable protein, monosodium glutamate, corriander, mace, nu~meg, rosemary, 3o sage, sodium inosinate, sodium guanylate, and the like.
These optional flavoring and coloring materials can be added in amounts effective to impart the flavor and ~olor desired for the type lZ3~319 1 f meat analog desired. Typically, the flavoring materials will be present at level below about 10 weight percent, preferably will be about 0.5 to about 5 wei~ht percent of the total composltion.
Meatlike fibers of the present invention are prepared by subjecting a moist, heat-settable proteinaceous material to simultaneous compression, heat setting and elongation to form a continuous fibrous structure which may be further processed by drying, hydrating or by other art-10 recognized tPchniques to produce a meat or fish substitute useful in processed foods.
A moist dough of coaguable proteinaceous material is compresse~ into a unitary body within a chamber of decreasing volume formed by a heated outer wall and an internally rotating auger. The pressure e~erted by the reduction in volume of the chamber forces a compaction of the protein while the rotating auger aligns the protein parallel to the direction of extrusion. Simultaneously, the heat outer wall transfer sufficient heat to the compressed and elongated mass of protein to plasticize and heat set the material into a dense continuous fibrous mass which is ejected from the chamber. The clearance between the heated surface, normally cylindrical or conical in nature, and the rotating auger is adjusted to quickly heat throughout, stretch and orient the proteinaceous mass.
Pressure is necessary to compact the proteinaceous material to a point where it is substantially free of voids and to ensure rapid heat transfer from the heated surface to the proteinaceous material. The pressure is maintained by 3o reducing the free volume within the e~truder thus forcing the material through the extruder. The fibrous nature of the 3~

-12- ~3~3~'3 l protein is formed, at least in part, within the extruder and does not require the large pressure drop across a die to develop the appearance of Cibers as well as developing a characteristi!c sponginess so typical of the prior art 5 products of ~tkinson and Jenkins, as disclosed in U.S.
Patents 3,480,442, 3,4a8,770 and 3,496,858. The extruder chamber reduction also provides a frictional resistance to the flow of proteinaceous material which causes elongation of the material in the direction of extrusion. As the fibrous lO nature of the protein i5 developed, the heat transferred from the heated surface irreversibly sets the protein into a fibrous mass. Where conventional dies are employed the pressure drop to atmosphere from the greatest pressure developed at the feed side of the die is minimized to limit 15 expansion th~reby reducing sponginess and to reduce b disorientation of the mass and is under 500 psi, preferably less than 200 psi.
The protein material employed in this invention must contain a minimum percentage of undenatured protein, that is protein that has neither been heat treat~d nor otherwise processed to the point wherein it is no longer coaguable. The protein must also be capable of ~orming a dough which upon extrusion can form a fibrous structure in which the fiber bunches show a high degree of alignment 25 parallel to the direction of extrusion as opposed to the less regularly oriented fibrous structure occurring in the thighly puffed commerical, extruded texturized proteins.
The protein dough, depending on its consistency, may be fed to the extruder in a continuous mass or may be subdivided into discrete particles for convenience in feeding.

-13- ~37~9 1 The concentration of the protein necessary ~or fiber formation will varv according to the quality and source of the protein. Raw mea~, fish and vegetable protein materials can be employed. Suitable vegetable protein 5 sources are sov bean meal, peanu~ meal, cottonseed or other vegeta~le protein materials generally recovered as by-products from oil extraction. Full fat proteinaceous sources may be employed but concentrated sources of the protein material are preferred to maximize the protein 10 content of the dough. The muscle of animals, flesh of fish, soy isolate, gluten, albumin, dairy products such as dry milk powder, whey and the like, wheat flour and other protein sources are useful. Cheap cuts of meat, poultry or fish not having utility for direct sale to consumers such as poultry 15 paste recovered from laying chickens are a preferred source of protein. Proteins such as protein isolates, defatted soy flour and particularly wheat gluten are preferred vegetable derived proteinaceous sources.
Other materials may be mixed with the proteins.
For example, carbohydrates such as starch fillers, colors, fats and other flavoring ingredients may be added to the proteinaceous material. Wheat flour has been found to be an extremely useful additive since it provides some gluten useful in fiber development and is readily cooked and gelatinized during the process to produce a desirable flavor and texture in the product.- However, defatted or whole soy bean flour also provides sufficient carbohydrates and a better protein value in the finished product.
The moist proteinaceous dough is subjected to 3o compression in a chamber of deceasing volume formed by a heated outer wall and a rotating auger such that the pressure -14- ~3~31~

1 exerted by the reduction in volume as the outlet of the chamber is approached does not exceed 200 psig at the outlet.
The compression forces the dough into a dense unitary body conforming to the chamber formed between the auger and wall.
5 The compression removes voids, expells air and forms a dense proteinaceo~ls mass. Simultaneously, the compression against the heated outer wall allows rapid heat transfer into the mass plasticizing the mass as it is forced towards the outlet of the extruder. The continuous turning of the auger and the 10 resistance of the heated wall causes an elongation of the plastic mass forming a fibrous texture which is aligned in the direction of extrusion and simultaneously the fibers are heated to the point of forming a heat irreversible proteinaceous mass.
Formation o the fibers is conveniently done by feeding a premixed dough to an extruder of the type normally employed in the plastics industry having a minimum clearance between the periphery of the auger and the heated wall and preferably having a minimum clearance between the base of the channel formed by the flights of the auger and the heated - wall. 8y this design, there is provided a maximum heat transfer surface area to volume of the protein mass being treated. The auger is designed to decrease the volume of the channel between flights of the auger by 3/2 or more from feed to discharge within the extruder.
The wall is normally heated to a temperature of at least 2~0F. and preferably to an average temperature of 280F. or greater. It is preferred to employ multiple zones of heat to provide proper temperature control throughout the barrel of the extruder. Thus, the first zone near the inlet of the extruder may be heated to at least 250F. and then one -15- ~ ~3~31~

1 or more zones closer to the outlet may be hea~ed to a temperature c~f 280F. or greater. The heated surface cooks the carbohydrate content of the dough and raises the temperature of the dough to a point where the protein 5 coagulates. Simultaneously, the auqer rotating in relationship to the heated wall causes a stretching effect aligning the material as the protein is being coagulated.
The minimum speed of auger rotation is determined by the speed necessary for a given extruder to prevent 10 charring or browning of the proteinaceous material as it is being treated. The exact operating conditions are not critical provided sufficient reduction in volume is available to insure proper compression to a dense mass, stretching and coagulation of the protein. If desired, the auger of the 15 extruder may be heated to further increase the surface area present for a given mass of proteinaceous material, and may~
be further designed to provide a first mixing stage wherein the temperature of the proteinaceous mass is increased to a point incipient to coagulation whereupon the auger is 20 designed to provide a reduction in volume to compress, stretch and orient the protein during coagulation. The first mixing stage may also be employed to mix ingredients and form the fibrous dough. Thus, large amounts of material may be mixed initially in deep flights in an auger and upon 25 formation of the dough and reaching coagulation temperature the volume of the extruder reduced to maximize the heated surface to mass relationship during stretching and coagulation of the protein.
The amount of fiber used in the meat analog may 30 range ~rom about 10 to a~out 50 weight percent, and preferably about 10 to about ~5 weight percent, of the total meat analog.

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1 The mixing, blending or folding of the ingredients and fibers used in the compositions of this invention can be conducted in standard mixers and shaped as desired.
To further illustrate the essential aspects of this 5 invention, the following examples are provided.

~.

3o ~Z373~1L9 A pork analog containing oriented unpuffed extruded fibers simulal:ing pork were prepared in the following manner.
A produ~-t was made from the components, and amounts 5 thereof, disclosed in Table I below.
Preparation of Unpuffed Fiber . . .
The soy isolate, corn flour and water were blended and passed through a Brabender extruder heated from 80 180F. through a 1/8" die to form unpuffed fibers. The lO extruded fibers were boiled for 10 minutes in a pot. The water was drained from the pot and refilled with fresh water and the fibers were boiled again for 10 minutes. This procedure was repeated a total of three times. After the boiling procedure wa~ completed, the excess water was drained`
15 from the fibers. The ~ibers were placed in a 12 quart Hobart*
mixer and mixed for 20 minutes with a paddle. The fibers are removed ~rom the mixer and the fibers are squeezed to remove water to obtain a 75% moisture level.
Preparations of the Pork Structure In the preparation of the pork structure, the egg white, smoked pork flavor, sugar, pork flavor,gelatin, pork extract, monosodium glutamate, lactose and white pepper were placed in a 5 quart Hobart mixer. The ingredients were dry blended with a paddle for 10 minutes at Speed 1. Soybean 25 oil at 85-100F. was added slowly to the fiber dry blend mixture over 5 minutes while mixing on Speed 2. The mixing was continued until the blend was uniform. The resulting slurry wa~ deaerated for 5 minutes at 29 psi in a Ross mixer.
The resulting product was heat set in a Proctor and Schwartz 3o dryer for 1 hour at 160F. dry/140F. wet bulb. The resulting product simulated pork in appearance and taste.

* Trade Mark .,`. ~ .

-18- ~ ~373~9 l TABLE I
Unpuffed Pork Total Fibers Structure Product Gms. Gms. Wt.~
5 Water 552.0 --- 37.39 Soy Isolate 110.4 --- 7.48 Corn Flour 27.6 --- 1.87 Soybean Oil --- 591.25 40.04 Egg White --- 106.00 7.18 lO Smoked Pork Flavor --- 26.55 1.80 Sugar --- 25.70 1.74 Pork Flavor --- 13.27 0.90 Gelatin (235 Bloom) --- 9.10 0.62 Pork Extract. --- 6.50 0.44 15 Monosodium Glutamate --- 5.10 0.34 Lactose --- 2.00 0.14 White Pepper --- 0.80 0.05 690.0786.27 100.00 3o ~7~

1 EXAMPLES ~-6 Products similar to that of Example 1 were prepare~
using a slig~tly different procedure. The ingredients of these examples, e~cept the control for that of Example 2, (no 5 fibers), were blended in four parts to develop organoleptic quality and texture. Portions of the ingredients are used in three parts or phases to produce the pork formulations while the fourth part is unpuffed fibers made according to the procedure described in Example 1. The control was a blend of 10 the first three phases. The ingredients, and amounts thereof which were used, are listed in Table II below.
The following procedure was used:

Part I
Soy isolate, soy bean oil, water, mustard seed oil and monascus color were blended for 10 minutes in a food cutter at 3,000 rpm. To this blend was added smoke flavor, meat flavor~ pork extractives, beef extractives, sugar, onion powder and ginger and mixed for 5 minutes. The resulting 20 material was held at room temperature for 30 minutes and passed through a 3 mm die. The material was held at room temperature for 30 minutes before adding to part II.
Part II
Soy isolate, wheat flour, egg white, starch, 25 xanthan gum, pork skin collagen, soy bean oil, monascus color, water and guar gum were blended for 10 minutes in a food cutter at 3,000 rpm. To this blend was added meat flavor, beef extractives, pork extractives, raw onion, white pepper, onion powder, garlic, ginger, paprika, HVP and sugar 30 which were mixed for 5 minutes. The material of part I was added to the material of part II and mixed for 45 seconds.

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l Pa1t III
Egg white, gelatin, starch, smoke flavor, sugar, HVP and white pepper were mixed for 5 minutes in a 5 quart Hobart mixer at s?eed 1. ~later was added and mixed for 5 5 minutes on speed 1. ~leat flavor and beef extractives were then added and mixed for 2 minutes on speed 1. Soy bean oil was added and mixed for 8 minutes on speed l. The unpuffed fibers ~part IV) were blended into the mixture of part III
for 1 minute. The unpuffed fibers and part III were gently lO hand mixed w~th the mixture of parts I and II above. Meat balls are formed and put into water (194F. or 90C.) for 6 minutes. The meat ball product was steamed for 5 minutes at 203F. (95C~) and then cooled. The product was frozen to -40C. overni~ght and packaged. Table II below describes the ingredlents in the control Example 2 and Examples 3-6 of thibs lnventlon.

3o . . .

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-22- ~3~3~9 1 The control product of Example 2, made without fibers, did no~ resemble an all meat pork structure as much as those of Examples 3-6 which also simulated the taste of the all meat pork products.

3o

Claims (9)

What is Claimed Is:

1. A meat analog comprising an admixture of an emulsion comprising an edible first heat coaguable proteinaceous material, water, oil, starch and about 10 to about 50 weight percent, based on said meat analog, of oriented unpuffed extruded fibers prepared from a heat coaguable proteinaceous dough.

2. The product of Claim 1 wherein the oriented unpuffed extruded fibers are present in amounts from about 10 to about 25 weight percent based on said meat analog.

3. The product of Claim 2 wherein the first proteinaceous material is soy isolate.

4. The product of Claim 3 wherein the oil is soy bean oil.

5. The product of Claim 4 wherein the first proteinaceous material contains egg white.

6. The product of Claim 5 wherein the protein in the heat coaguable proteinaceous dough is soy isolate.

7. The product of Claim 6 wherein the dough is made from water and flour selected from the group consisting of corn flour, soy four and wheat flour.

8. The product of Claim 6 wherein the proteinaceous dough is made from corn flour.

9. The product of Claim 8 wherein the meat analog is pork.