Archer Daniels Midland Company

Russ Egbert

Tony Payne

Lewis True

Cheryl K Borders

Victor Lobo

The present invention relates, in general, to a method for making a fresh, unripened cheese analog. The invention also relates to fresh, unripened cheese analog.

Use of isolated soy protein for making fresh, unripened cheese analogs

A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.

Process for making extenders for lower fat meat systems

A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.

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Decatur, IL, United States of America

Russ Egbert