Kraft Foods Holdings, Inc.

Julie A Simonson

Xiao-Qing Han

David M Gaebler

Lori Michelle Kissner

Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics connective tissue proteins of meat products. Other components can include thermally preformed textured proteinaceous gel phase components to mimic particles of meat protein. Further includable components are thermally structured starch carbohydrate gel crumble components which enhance flavor delivery when the sausage product is chewed.

Vegetable sausage analogues

A process for incorporating soy proteins in emulsions of edible oils is provided. Such emulsions include, but are not limited to, pourable and spoonable salad dressings. The process comprises treating a soy protein isolate with one or more protease enzymes in an enzymatic hydrolysis step to prepare a partial hydrolysis or digest of the soy protein. The hydrolysis step is carried out using an effective amount of protease enzymes selected for their effectiveness in hydrolyzing the soy proteins, and for the flavor profile provided in the final end product using the partially digested protein. The soy protein is hydrolyzed for a time and at a temperature effective to partially digest the soy protein isolate without developing adverse flavor characteristics in the partially digested isolate. Typically, the degree of hydrolysis or proteolysis of the soy protein is about 3 to about 30 percent, and more preferably, about 5 to about 15 percent. The dressings prepared with the partially hydrolyzed or digested soy protein do not exhibit the graininess, poor texture, or soy bean flavor normally associated with soy proteins.

Growing community of inventors

Sun Prairie, WI, United States of America

Julie A Simonson