Patent ID: 6613369
Filing Date: 2003-09-02
Classification: A23J,A23V,Y10S

Abstract:
A cooked sausage analogue product, comprising:a continuous phase binder composition which includes at least powdered vegetable protein, an edible binder and water, said continuous phase binder composition making up between about 30 and about 80 weight percent of the formulation of the sausage analogue product; a structured filamentous protein component dispersed within said continuous phase binder composition and included within a binder matrix formed from the binder composition, said filamentous protein component, as prehydrated with water, making up between about 5 weight percent and about 25 weight percent of the formulation of the sausage analogue product, said structured filamentous protein component mimics meat connective tissue; one or more discontinuous vegetable protein components dispersed generally discontinuously within said matrix, said discontinuous vegetable protein making up between about 10 and about 50 weight percent of the formulation of the sausage analogue product; and said matrix had been formed upon heating of the binder composition containing the components while being in the shape of a sausage.