Process for producing a protein-based food

Claim 1

A process for producing a protein-based food product comprising the steps of: a. forming a homogeneous mixture consisting essentially of an aqueous suspension of at least one isolated vegetable protein and of at least one other ingredient, selected from carbohydrates and lipides, and adjusting the amounts of the ingredients of said mixture to, respectively, from 15 percent to 30 percent by weight of isolated vegetable protein, at most 15 percent by weight of carbohydrate and at most 20 percent by weight of lipide, the total amount of carbohydrate and lipide being between 5 percent and 35 percent, and from 35 to 80 percent by weight of water, and the pH of the mixture to a value between 5.7 and 6.4, so as to form a homogeneous heat gelable mass, b. heating said mass to a temperature in the range from 60° C. to 160° C., for a period of time sufficient to coagulate the isolated vegetable protein, so as to transform the mass into a homogeneous gel and, c. reducing the water content of the thus obtained homogeneous gel to between 15 percent and 35 percent by weight, such that the ratio of the water content of the final product to the water content of the starting mixture is between about 1:4.1 to about 1:2.7, the water content being reduced at a sufficient rate to provoke the formation of cracks in said gel so as to confer to the final product an appearance and texture analogous to the fibrous texture of dried meat.