Process For Manufacturing Vegan Meat And Components Thereof

CROSS REFERENCES TO RELATED APPLICATIONS

This application is related to and claims priority from commonly owned U.S. Provisional Patent Application Serial No. 63/230,839, entitled: Process For Manufacturing Vegan Meat And Components Thereof, filed on August 9, 2021, the disclosure of which is incorporated by reference in its entirety herein.

TECHNICAL FIELD

The disclosed subject matter provides processes and systems for manufacturing vegan meat.

BACKGROUND

The expanding world population coupled with global warming has resulted in the raising of animals for meat as ultimately unsustainable in the long term. Moreover, meat prices continue to increase, such that meat is beyond the affordability of many in the world. Additionally, meat has health issues, in that it is high in fat, and, the animals are raised on antibiotics, which in many cases, are fed poor quality and even contaminated feed.

Meat substitutes have been developed, but many are soy based. Although these products attempt to mimic real muscle meat, they lack the mouth feel, i.e., texture and springiness of muscle meat.

SUMMARY

Methods and systems provide embodiments for making artificial or vegan meat, also known as meat analogs, which mimics animal muscle meat. The disclosed artificial meat includes meat-like components, artificial fat and animal fat-like substances, and, artificial binders and/or binding substances for artificial meat.

The disclosed artificial meat analog (composition and/or product) includes four components, a muscle-like texture component, e.g., a carbohydrate component, or carbohydrate -based component, for example, formed of grain, legume, cereal cooked certain pressures and temperatures over a specified time period, a textured vegetable protein, a binder, and a fat component, all of which are mixed together. The carbohydrate component provides the artificial meat with a “bite” or “mouth” feel similar to that of animal muscle meat, the TVP provides a texture, analogous to the “chewy” aspect of muscle meat, the binder, for example, includes a gel, which also adds to the “bite” or “mouth” feel of the artificial meat, and the fat component, provides texture and juiciness, similar to that of animal muscle meat.

BRIEF DESCRIPTION OF THE DRAWINGS

Non-limiting examples of embodiments are described below with reference to figures attached hereto that are listed following this paragraph. Identical structures, elements or parts that appear in more than one figure are generally labelled with a same numeral or character in all the figures in which they appear. Dimensions of components and features shown in the figures are chosen for convenience and clarity of presentation and are not necessarily shown to scale.

In the drawings:

FIG. 1A is a diagram of an example system for controlled temperature and pressure cooking of substances, in accordance with the disclosed subject matter;

FIG. IB-1 is a three-dimensional graph of the temperature and pressure behavior protocol over time, for a cooking process;

FIG. IB-2 is a table detailing an example temperature and pressure behavior protocol over time, for a cooking process; and,

FIGs. 2 and 3 are photographs of vegan meat produces by the processes of the present disclosure.

DETAILED DESCRIPTION

The present disclosed subject matter provides methods and systems for making vegan meat which mimics animal muscle meat. The product of the disclosed subject matter provides a unique protein based matrix interspersed with a fat-mimicking substance to provide a vegan meat product with a “mouth feel”, e.g., texture, springiness and juiciness, similar to that of animal muscle meat.

The disclosed artificial meat analog (composition and/or product) includes four components, a muscle-like texture component, e.g., a carbohydrate component of carbohydrate based component, for example, formed of grain, legume, and/or cereal, cooked at certain pressures (1-2 bar) and certain temperatures (80-130 degrees Celsius over a specified time period (approximately 20-100 minutes), a textured vegetable protein (TVP), which serves a scaffolding or support for the mixture, a binder, and a fat component, all of which are mixed together. The carbohydrate component provides the artificial meat with a “bite” or “mouth” feel similar to that of animal muscle meat, the TVP provides a texture, analogous to the “chewy” aspect of muscle meat, the binder, for example, includes a gel, which operates as a matrix support or binder, which also adds to the “bite” or “mouth” feel of the artificial meat, and the fat component, which provides the smooth texture and juiciness, similar to that of animal muscle meat.

I. Muscle-like Texture Component(s)

FIG. 1A shows an example system where grains (such as rice), seeds, legumes, and/or, cereals, with relatively small amounts of water or other water-based liquids, such as broth or stock, are processed (including, for example, being cooked) at various pressures and various temperatures, by a process known herein, as Controlled Temperature and Pressure (CTP) cooking.

The system comprises a cooking pot or vessel 100, sealed by a lid or closure 100a, so as to create controlled pressures and temperatures in the cavity 100c of the pot or vessel 100. The pot 100 is heated, for example, by a heater lOOx.

A pressure controller 102 controls pressure in the cavity 100c, and includes a pressure sensor (PS) 102a, to monitor and detect pressures in the cavity 102c, and adjust pressure in the cavity 100c, by creating a vacuum flow or adding pressurized air into the cavity via the inflow/outflow line 103a, as adjusted by the valve 103b (as controlled by the pressure controller 102).

A temperature controller 106 controls temperature in the cavity by adjusting heating temperature of a heater lOOx of the pot 100. The temperature controller 106 receives temperatures in the cavity 100c from a temperature sensor (TS) 106a, which monitors and detects temperatures in the cavity 100c.

A computer 110 controls the pressures and temperatures of the cavity 100a, by controlling the pressure controller 102 and the temperature controller 106, via a processor(s) 110, which executes various TCP instructions, for one of many CTP cooking processes, for example, stored in the cooking module, or programmed into the processor(s) 110a, either directly, or over a communications network(s) 50, such as the Internet, cellular network, or the like.

The processor(s) 110a are associated with a storage/memory 110b. There is also a communications interface 110c, for communications between the computer 110, i.e., processor(s) 110a, and the pressure 102 and temperature 106 controllers. The CTP cooking module 1 lOd stores instructions for multiple CTP cooking processes, the respective instructions, for the respective cooking process, involving temperature and pressure control in the pot 100 or vessel, over predetermined times, for execution by the processor(s) 110a.

As used herein, a “module”, for example, includes a component for storing instructions (e.g., machine readable instructions) for performing one or more processes, and including or associated with processors, such as the processor(s) 110a and/or the CPU, for executing the instructions.

The processor(s) 110a, may be, for example, a central processing unit (CPU). The processor(s) 110a and/or CPU, for example, may comprise general-purpose computers, which are programmed in software, to carry out the functions described herein. The software may be downloaded to the computer in electronic form, over a network, for example, or it may, alternatively or additionally, be provided and/or stored on non-transitory tangible media, such as magnetic, optical, or electronic memory. The processors are, for example, conventional processors, and may include hardware processors, such as those used in servers, computers, and other computerized devices. For example, the processors may include x86 Processors from AMD (Advanced Micro Devices) and Intel, or other processors by companies such as ARM, as well as any combinations thereof.

The storage/memory 110b stores machine executable instructions for execution by the processor(s) 110a and/or CPU. The storage/memory 110b also includes storage media for temporary storage of data. The storage/memory 110b also includes machine executable instructions associated with the operation of processes resulting in the various CTP cooking processes detailed herein.

The computer 110 may be directly connected to the pressure 102 and temperature 106 controllers or may be in wired and/or wireless communication with the pressure 102 and temperature 106 controllers, over the communications network 50, or a local area network (LAN), as the communications network 50 may also be a LAN. The computer 110 may be any type of computing device, for example, a desktop computer, laptop computer, or smart phone.

Grains (such as rice), seeds, legumes, and/or, cereals, with relatively small amounts of water or other water-based liquids, such as broth or stock, are processed (including, for example, being cooked) at various pressures and various temperatures, to obtain the muscle-like texture component, also known as a muscle-like component, which is, for example, a carbohydrate. The cooking temperatures and pressures for the grains vary during the time of the processing, for example, as represented by a unique three dimensional graph of the temperature and pressure behavior protocol over time, as shown, for example, in FIGs. IB-1 and IB-2, respectively.

The graph of FIG. IB-1 provides a unique “finger print” for each process application, for each grain, seed, legume and/or cereal, determining its characteristics, for example, each grain cooks differently, and therefore, each grain has specific parameters that can meet the desired mouth feel or “bite texture” and/or taste and smell. The graph of FIG. IB-1 shows an example of the specific parameters for each source of grain. For example, the process (e.g., cooking process) is performed in pressure cookers, such as the pressure cooker 100 disclosed in FIG. 1A, which for example, has a computerized controller or other controller which allows for the ability to determine exact pressures and temperatures at any given time during the process.

Upon gelatinization of the grain, seed, legume, or cereal, the process maintains pressure in cooking and cooling of the product, to retain the granule shape of the grain, seed, legume, or cereal, with complete or substantially complete gelatinization. The pressures for the cooking are between 1 atmosphere (atm) to 3.5 atm, and, for example, 2 atm and temperatures for the cooking between 100°C and 120°C, at times of approximately 1 hour. The resultant product is one of complete gelatinization with granule shape, i.e., macro granules (approximately 2 millimeters (mm) to approximately 10 mm), retained.

The process is performed in a pressure cooker with a predetermined amount of water, and/or other aqueous or water based solution (e.g., a relatively low amount based on a ratio of grains, seeds, legumes and/or cereals to water, in order to pressure cook the grains, seeds, legumes and/or cereals). The low water content allows the finished product to be stored long term, for example, a year, in a sealed bag.

For example, white, peeled, rice may be used as the grain, seeds, legumes and/or cereals. The rice is added to water at a ratio of 1 (rice): 0.14 (water), plus other additions in trace amounts, e.g., salt, sugar, etc., in a pressure cooker (e.g., Stainless Steel Jacketed Steam Cooker, from Swaraj Industries of India, 5500 liter, 5200 liter or 6000 liter models), with cooking at approximately 140°C at pressures of approximately 2 atm, for approximately 1 hour. By cooking the rice under pressure, the rice goes through different gelatinization processes and maintains its shape and texture. The pressure level, for example, between approximately 1 and 2 atm (bar) is maintained to balance the moisture sorption to achieve homogenous texture to the grain depth. The rice undergoes hypertrophy as its starch increases through a growth in size and strengthening of its components. The application of heat and pressure to the rice results in starch diamonization/gelatinization.

During the pressure cooking of the grains, seeds, legumes and/or cereals, flavors, such as broths, may be combined with the pressure cooking grains, seeds, legumes and/or cereals to water, such that the flavors are absorbed therein. During pressure cooking, the temperature and pressure, align, as shown, for example, in the diagram of FIG. IB-1, to support proper cooking of the grain, seeds, legumes and/or cereals to water.

FIG. IB-1 shows a three dimensional graph of the figure shows X, Y and Z planes, showing a computer controlled temperature and pressure (CTP) cooking process, to produce the muscle-like texture components. The pressure 150 is indicated parallel to the X plane, with the temperature 151 along the Z plane.

In accordance with FIG. IB-1 and the CTP cooking process shown by the table of FIG. IB -2, pressure cooking may be adjusted, increase the temperature, of pressure, water content and duration, to obtain precise textures. The pressure cooking is, for example, fast, since slow cooking softens the grain, seeds, legumes and/or cereals.

An example CTP cooking process for rice, such as white rice (e.g., endosperm of the kernel which typically has been further milled to remove the outer husk, bran layers, and germ), such as long grain, medium grain and short grain white rice (as classified by the USA Rice Federation of 2101 Wilson Blvd., Ste. 610, Arlington, VA 22201, www.usarice.com), and is shown by the Table of FIG. IB-2, starting at a Temperature of 0 (zero) degrees C to Room Temperature (approximately 20-22 degrees Celsius), and at a starting pressure of 14.50 pounds per square inch (psi) or atmospheric initially, and runs for approximately 100 minutes. Temperature and pressure are adjusted, at five minute intervals, with heating and pressure increasing from Time zero to Time 65 minutes, and a cool down temperature, from 80 degrees C to 30 degrees C, under constant pressure, 14.50 pounds per square inch (psi) or atmospheric, from Time 65 minutes to Time 100 minutes (the end of the process). The application of heat and pressure to the rice, as per the example process of the table of FIG. IB-2, results in starch diamondization/gelatinization, as detailed above. The resultant product (composition or component) is the carbohydrate portion of the vegan meat composition.

As another example, the aforementioned pressure cooking the grains, seeds, legumes and/or cereals, at temperatures of approximately 120-140°C and pressures between approximately 1 and 2 atm, typically results in a finished product with a gummy texture with water and/or flavors.

An example protocol is as follows.

II. Support Protein Substance-Textured Vegetable Protein (TVP)

A support, also known as a support protein or support protein substance, for the components used to make the disclosed meat analog (i.e., the disclosed product) includes, for example, textured vegetable protein (TVP), for example, pea protein, such as Roquette NUTRALYS® (TP70G) textured pea protein, from Roquette Feres SA of France, or HME products (High moisture extrusion), from one or more sources, for example, soy, wheat, rice, pea, chickpea, seeds, legumes and mixtures thereof. The TVP provides a texture or chewiness, mimicking that of meat, to the disclosed meat analog.

III. Artificial or Vegan Binder or Binding Substance Component

The disclosed process makes a binder or binding substance (e.g., gel) for artificial (e.g., vegan) meat, replacing the animal protein that typically occurs in animal meat products. The binder or binding substance disclosed herein mimics animal connective tissue (e.g., collagen), by creating a matrix or matrix support that locks in all of the products’ ingredients, and binds the proteins of the artificial meat. The binder/binding substance maintains the moistness and juiciness of the artificial (e.g., vegan) meat similar to that of actual animal muscle meat.

The starting material is, for example, Methyl Cellulose, such as METHOCEL™ Food Gum from The Dow Chemical Company, Dow Food Stabilizers, Midland, Michigan, USA. The combination of the methyl cellulose (e.g., METHOCEL™) with starch allows the gel to keep the water and density while it warms up in a cooker (e.g., 450 Ltr Stephan® VM450 Double Jacketed Universal Vacuum Process Mixer, from Stephan Food Processing Machinery of Belgium), or a similar device, oven or the like. It also allows for a slow or controlled release of the juice/water from the artificial (e.g., vegan) meat product, when it warms up, similar to that for real muscle meat. The addition of carrageenan during the cooking/warming up of the artificial or vegan meat maintains the artificial or vegan meat’ s texture, providing, for example a “bite texture” and mouth feel similar to that for animal muscle meat.

Additionally, the combination of methylcellulose (e.g., METHOCEL™ food gum (methylcellulose)) and carrageenan maintains the same texture along the entire temperature range of heating/cooking of 25°C to 90°C.

An example protocol for making this binder/binding gel is as follows.

Starting Materials: methyl cellulose (e.g., METHOCEL™), cold water and starches mixed at high shear in a mixer at high RPM as follows:

IV. Vegetable Oil Transformation To An Animal Fat-Like Substance Component

This process transforms vegetable oils, such as coconut oil, palm oil, cocoa butter, shea butter, in liquid phase at room temperature (for example, approximately 20°C) or solid forms, at room temperature and warmer, e.g., ambient temperature, for example, by fragmentizing or otherwise solidifying them, into fat particles, droplets, aggregates, and the like, which melt precisely like animal, e.g., beef, fat, releasing odors and retaining the mouth feel of saturated fat. These fat droplets or aggregates simulate bovine fat, with, for example, the mouth feel and “bite texture” of the bovine or animal fat, but with reduced fat content of, for example, approximately one third less than bovine fat, with the saturated fat less than half of bovine fat. The resultant product is an animal fat-like substance with a controlled release of flavor with reduced fat content when compared to bovine fat, and having an appearance, texture and/or mouth feel similar to that of bovine fat.

An example protocol for making this fat-like substance is as follows.

Starting Materials: Separated Fatty Acid, e.g., stearic acid, palmitic acid and hydrogenated fat, e.g., monoglyceride or triglyceride, such as vegetable oil, coconut oil, palm oil, cocoa butter, shea butter, in liquid or solid form, or, stabilized emulsion with starch, and hydrocolloids, which mimic animal fat greasiness.

The starting materials that match the pot volume (for example, approximately 5 liters), are mixed in a pot (7-10 liters) at any size, stainless steel made, by melting them together above the melting point, adding additives, e.g., flavors, spices, concentrates, and the like, and cooling the resultant product to below the melting point, to solidify normally takes seconds to approximately 5 minutes The parameters are as follows:

The finished product is typically ground by meat grinder, blade chopper or hand cut into a shape, similar to that for regular animal fat. The finished product can be cooled by individual quick freezing, prior to grinding, or dropped into cold water (ice bath) to congeal to fat into droplets in various sizes (e.g., diameter of approximately 2 mm - 50 mm).

Samples of artificial, e.g., vegan, meats with fats made by the above process are shown in FIGs. 2 and 3.

The flavors or colorants inside the droplets (of the finished product), protect the droplets from being melted or evaporated too soon. As a result, the release of taste and color at a specific temperature is controllable by the melting point of the combination of ingredients and by the structure that the droplets, particles, particulates, collectively “droplets”, have (extracting outside the droplet depends on its shape and volume). For example, a system is created with droplets that change color, like a real meat, turning its color from raw- purple red to well done- brown/gray.

V. Process For Making A Vegan Meat Mass Matrix Plus A Fat-Like Component

An artificial or vegan meat product is formed by a mixture of: 1) textured vegetable protein (TVP), for example, pea protein, such as Roquette NUTRALYS® (TP70G) textured pea protein, from Roquette Feres SA of France, or HME products (High Moisture Extrusion), from one or more sources, for example, soy, wheat, rice, pea, chickpea, seeds, legumes and mixtures thereof, with the aforementioned: 2) muscle-like texture component, and 3) binder or binding (binder gel) component or substance, to form a matrix, coupled with 4) a fat-like component or substance, and, as disclosed herein. The main ingredients are as follows:

The aforementioned ingredients are mixed, for example, at room or ambient temperature in a commercial mixer, at slow or high speeds, with the mixer using blades or paddles, based on the desired texture for the vegan meat end product. After mixing, the vegan meat end product, as a raw or non-ready to eat or ready to cook product, can be formed into patties, sausages, and the like, and stored by one or more of refrigeration, freezing, and/or vacuum packaging. The vegan meat end product, for example, may be a ready to eat product, where a heat treatment step is taken before freezing, such as heating, frying, cooking the product.

The disclosed subject matter is directed to methods and systems for making artificial or vegan plant-based meat (e.g., muscle meat), artificial or vegan plant-based fat or animal fat-like substances, artificial or vegan plant-based binders and/or binding substances, such as gels for the artificial or vegan meat (e.g., muscle meat), for example, produced as disclosed herein. Additionally, the disclosed subject matter is directed to methods and systems for making vegan plant-based meat, vegan plant-based animal fat-like substances, and making vegan plant-based binders and/or binding substances, for example, in forms such as gels, for the vegan meat, for example, produced as disclosed herein. An artificial, e.g., vegan, meat product comprises a mixture of textured vegetable protein, vegan plant-based meat, vegan plant-based animal fat-like substances, and vegan plant-based binders and/or binding substances. The vegan plant-based meat, vegan plant-based animal fat-like substances, and vegan plant-based binders and/or binding substances, are made, by the following example processes.

EXAMPLE 1 - Vegan Meat in the Form of Hamburger

The starting material includes 100 grams of hydrate texturized vegetable protein (TVP), e.g., Roquette NUTRALYS® (TP70G) textured pea protein, in tap water excess of water sufficient to cover the TVP in the pressure vessel, such as that detailed above. The wetted TVP was let stand for 15 minutes, and the water was then filtered out. The following substances are added to the TVP in the vessel, and processed at room temperature, in the following order, to create a mixture, as follows:

1 gram of colorants beetroot powder from Frutarom Industries Ltd. Of Haifa, Israel, as a colorant

1-3 grams of Beer yeast (nutritional yeasts) from Frutarom Industries Ltd. Of Haifa, Israel

1-3 grams of meaty flavors meat bone broth from The Flavor Chef of USA (www.bonebroth.com)

1 -5 grams of pea protein powder 90% Isolate NUTRALYS® from of Roquette Feres SA of France

1-3 grams of methylcellulose (METHOCEL™ food gum)

1-3 grams of potato starch from Poliva Ltd. of Ramla, Israel

1- 5 grams of carrot fibers (VIDOFIBRES KF 15) from NEXIRA of Eschenz, Switzerland

1- 10 grams of fat, as produced in Example 2 below

To the mixture, approximately 50 grams of water was added, to obtain a soft and pasty texture.

The aforementioned components were mixed well in a bowl with a Stephan mixer cutter on low speed (1-2 -1000 RPM), with a fork or cut in a food processor to form a coarse paste with particles, that were easily spreadable or molded in a form without sticking to the form.

The composition was formed into a burger shape (i.e., patties) with a ring.

The now-formed patties were suitable to be frozen at -18 degrees Celsius.

EXAMPLE 2 - Fat-Like substance

In a mixing vessel, 200 grams of 100% coconut fat refined bleached deodorized from Poliva were combined with 200 grams of cocoa butter at above melting temperature (approximately 35 degrees Celsius) (to melt the components) so that the mixture was liquid. Flavors, such as meat bone broth from The Flavor Chef of USA, in 0.5% were added to the mixture. The addition of the flavors was optional. A reservoir of greater than a 5 liter capacity was filled with tap water of less than 10 degrees Celsius.

The now melted fat was introduced (e.g., by pouring) through a pipe or sieve at intervals, into the cold water in the bucket, and stirred, allowing the mixture to freeze (congeal) as droplets. The droplets were cut to size, approximately 2 mm to 50 mm in diameter. The droplets were maintained in their frozen form at room temperature. The fat droplets, when present in the vegan meat, appear as white colored particles, as shown in the vegan meat (artificial meat or meat analog) of FIGs. 2 and 3.

EXAMPLE 3 - Binder

100 grams of Methylcellulose ((METHOCEL™ food gum)

2000 liters of cold water below 10 Celsius degrees

100 grams of native potato starch from Poliva

Optional: Flavors/Spices such as Muskat, black pepper, meat bone broth from The Flavor Chef of USA, and, ground allspice (of the Myrtaceae family).

All ingredients were mixed in a food processor on medium speed for 2 minutes to achieve a soft and sticky gel, which binds the ingredients (components) together, all of which hardened under heat.

The disclosed subject matter provides an artificial meat, also known as vegan meat or meat analog, product or composition. The product comprises a matrix comprising: a muscle-like component; a support protein; and, a binder for binding the muscle like texture component and the support protein.

Optionally, the artificial meat product additionally comprises a fat-like substance for mixing with the matrix.

Optionally, the artificial meat product is such that the muscle-like component includes a carbohydrate based component. Optionally, the artificial meat product is such that the muscle-like component includes one or more of grains, seeds, legumes, and/or, cereals.

Optionally, the artificial meat product is such that the muscle-like component includes one or more of grains, seeds, legumes, and/or, cereals, cooked at controlled temperatures and pressures for a predetermined period to pressurized starch gelatinization.

Optionally, the artificial meat product is such that the grains include rice.

Optionally, the artificial meat product is such that the support protein includes textured vegetable protein.

Optionally, the artificial meat product is such that the binder includes a gel.

Optionally, the artificial meat product is such that the gel includes a methyl cellulose based gel.

Optionally, the artificial meat product is such that the fat-like substance includes vegetable oils solidified into fat particles.

Optionally, the artificial meat product is such that the vegetable oils include one or more of: coconut oil, palm oil, cocoa butter, shea butter, in liquid phase at room temperature.

Optionally, the artificial meat product is such that the fat particles are of diameters from approximately 2 to approximately 50 millimeters.

Optionally, the artificial meat product is such that the muscle-like component comprises up to 50% of the matrix by weight, the support protein comprises up to 50% of the matrix by weight, and the binder provides 5 to 50% of the matrix by weight.

Optionally, the artificial meat product is such that the muscle-like component comprises up to 50% of the product by weight, the support protein comprises up to 50% of the product by weight, the binder provides 5% to 50% of the product by weight, and the fat-like substance comprises 5% to 35% of the product by weight.

The disclosed subject matter provides an artificial meat, also known as vegan meat or a meat analog, product. The product comprises: a muscle-like component; a support protein; a binder for binding the muscle like texture component and the support protein; and, a fat-like substance for mixing with one or more of: the muscle-like component, the support protein, and/or the binder.

Optionally, the artificial meat product is such that the muscle-like component comprises up to 50% of the product by weight, the support protein comprises up to 50% of the product by weight, the binder provides 5% to 50% of the product by weight, and the fat-like substance comprises 5% to 35% of the product by weight.

The disclosed subject matter provides a process for making an artificial meat, also known as vegan meat, or a meat analog. The method comprises: cooking one or more of grains, seeds, legumes, and/or, cereals, at controlled temperatures and pressures for a predetermined period to pressurized starch gelatinization, to produce a muscle like component; and, adding a support protein and a binder to the muscle-like component.

Optionally, the process is such that it additionally comprises: adding particles of a fat-like substance: a) before the adding of the support protein and the binder to the muscle-like component, b) during the adding of the support protein and the binder to the muscle -like component, and/or 3) after the adding of the support protein and the binder to the muscle-like component muscle like component.

Optionally, the process is such that the artificial meat is of a composition comprising: the musclelike component of up to 50% by weight, the support protein composition of up to 50% by weight, the binder of between 5% to 50% by weight, and the fat-like substance between 5% to 35% by weight.

Although the disclosed subject matter has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.