GB2214395A - Meat substitute from curd - Google Patents

Meat substitute from curd Download PDF

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Publication number
GB2214395A
GB2214395A GB8801966A GB8801966A GB2214395A GB 2214395 A GB2214395 A GB 2214395A GB 8801966 A GB8801966 A GB 8801966A GB 8801966 A GB8801966 A GB 8801966A GB 2214395 A GB2214395 A GB 2214395A
Authority
GB
United Kingdom
Prior art keywords
curd
meat
fried
compressed
meat substitute
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB8801966A
Other versions
GB8801966D0 (en
Inventor
Paul Murphy
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB8801966A priority Critical patent/GB2214395A/en
Publication of GB8801966D0 publication Critical patent/GB8801966D0/en
Publication of GB2214395A publication Critical patent/GB2214395A/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A mock meat is prepared by firstly curdling milk, separating off the curd and then compressing it until firm. Thereafter the compressed curd may be fried and then cooked in a prepared sauce until tender.

Description

PROCESS FOR PREPARING MEAT SUBSTITUfES This invention relates to a process for preflrino non-meat products. As more and more people become vegetarians there is an ever increasing demand for meat substitutes. Although some non-meat derived products can be made to look and taste somewhat like real steak, often the texture of the substitute leaves a lot to be desired.
In the present invention it is an object to provide a process for preparing a meat substitute which has a texture somewhat like real meat.
According to the present invention there is provided a process for preparing meat substitute comprising curdling milk or the like, separating off thecurd and compressing the curd.
The compressed curd should be sufficiently solid to cut, so that preferably it can be divided into manageable amounts and fried or otherwise cooked1and .preferably soaked in a sauce.
The milk can be curdled by known means such as by lactic or citric acid, the resulting curd being preferably separated off by straining through a fine mesh or cheesecloth. The characteristics of milk which is best used, will be obvious to those skilled in the art.
Preferably also, the curd is compressed by a weight of about 3.2 kg. for about 20 minutes.
A further aspect of the invention provides mock meat whenever prepared by a process according to the first aspect of the invention.
The invention will now hP illustrated by the following example: Example Ingredients and Quantities 1nred1ents and Quantitles 10 Make Curd (for Mock Steak): Milk wasfirstly brought to the boil, stirring occasionally The heat was then lowered and citric acid added. The milk was then gently stirred around the sides until all the milk had separated into curds and whey. At this point the whey should be clear, and the heat can then be turned off.
Thereafter the curd is strained through cheese cloth which is then twisted to seal curd tightly inside, so that the curd can be compressed using a weight of about 3-6 kg.preferably about 3.2kg. for 20 minutes (for a domestic quantity of curd).
The pressed curd is then cut into small squares and deep fried until light brown, then placed into a ready made sauce immediately and allowed to cook until tender.
To Make Sauce: Mix tomato paste and water and bring to boil; add butter, salt, sugar, black pepper and hing while whisking, turn heat to low and allow to cook for 15- minutes.
It will be appreciated that a number of examples could be made in accordance with the teaching of the invention.
One main advantage of the present inventionis that products are produced which have texture or mouth feel similar to that of reaL meat. In the present invention one factor which will effect the texture of the mock meat, is the force of compression.
Another factor is the frying time, that is the Longer the compressed curd is fried the tougher it becomes. Furthermore the sooner the fried curd is soaked in the sauce the more succulent and absorbent it will be, and the longer it is left therein the tougher the fried curd becomes.

Claims (7)

CLAIMS:
1. A process for preparing meat substitute comprising curdling milk or the like, separating off the curd and compressing the curd.
2. A process as claimed in claim 1, wherein the curd is separated off by straining through a fine mesh or cheesecloth.
3. A process as claimed in claims 1 or 2 wherein the compressed curd is then fried.
4. A process as claimed in claim 3 wherein the fried compressed curd is then cooked in a sauce until tender.
5. A process as claimed in any one of the preceding claims wherein for a domestic quantity of curd, a compression weight of 3 to 6 kg for 20 minutes is used.
6. A process as claimed in claim 1 substantially as described in the example.
7. A mock meat whenever prepared by a process according to any of the preceding claims.
GB8801966A 1988-01-29 1988-01-29 Meat substitute from curd Withdrawn GB2214395A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8801966A GB2214395A (en) 1988-01-29 1988-01-29 Meat substitute from curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8801966A GB2214395A (en) 1988-01-29 1988-01-29 Meat substitute from curd

Publications (2)

Publication Number Publication Date
GB8801966D0 GB8801966D0 (en) 1988-02-24
GB2214395A true GB2214395A (en) 1989-09-06

Family

ID=10630714

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8801966A Withdrawn GB2214395A (en) 1988-01-29 1988-01-29 Meat substitute from curd

Country Status (1)

Country Link
GB (1) GB2214395A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1290059A (en) * 1970-07-01 1972-09-20
GB1482365A (en) * 1973-12-06 1977-08-10 Fuji Oil Co Ltd Method for producing a fried-tofu like material
US4284656A (en) * 1979-12-14 1981-08-18 Hwa Stephen C P Novel protein curd product and process of preparation
US4509413A (en) * 1982-05-31 1985-04-09 Mkt-Tehtaat Oy Procedure for treating curd particles and cheese mould for applying the procedure
GB2148689A (en) * 1983-10-20 1985-06-05 House Food Industrial Co Process for preparing pressed tofu
GB2186175A (en) * 1986-02-11 1987-08-12 Ruth Margaret Harrison Making a blue twin curd cheese

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1290059A (en) * 1970-07-01 1972-09-20
GB1482365A (en) * 1973-12-06 1977-08-10 Fuji Oil Co Ltd Method for producing a fried-tofu like material
US4284656A (en) * 1979-12-14 1981-08-18 Hwa Stephen C P Novel protein curd product and process of preparation
US4509413A (en) * 1982-05-31 1985-04-09 Mkt-Tehtaat Oy Procedure for treating curd particles and cheese mould for applying the procedure
GB2148689A (en) * 1983-10-20 1985-06-05 House Food Industrial Co Process for preparing pressed tofu
GB2186175A (en) * 1986-02-11 1987-08-12 Ruth Margaret Harrison Making a blue twin curd cheese

Also Published As

Publication number Publication date
GB8801966D0 (en) 1988-02-24

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)