Patent ID: 7070827

Claim:
A process for making a vegetable base meat analog comprising the steps of: adding methylcellulose into a water/ice mix and sequentially blending methyl cellulose and water/ice mix to form a cream; blending in a modified gluten; blending in a vegetable protein product comprising a soy protein concentrate having a protein content of between 60% and 82% on a moisture free basis and having high solubility in water and capable of forming a gel with mild heat treatment, forming a protein mixture; blending in oil to make an emulsion base; blending in a modified food starch and flavoring ingredients to form a flavored emulsion base; and cooking the flavored emulsion base to make a vegetable base meat analog; wherein the flavored emulsion base contains 1–3 wt. % methylcellulose, 45–65 wt. % water/ice mix, 3–10 wt. % modified gluten, 10–20 wt. % vegetable protein product, 10–15 wt. % oil, 5–10 wt. % modified food starch, and 5–8 wt. % flavoring ingredients.