Vegan meat replacement food product

Abstract

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken.

1 . A vegan meat replacement food product, comprising an extruded and heat-treated mixture of
 konjac flour and water;   a non-soy vegetable protein; and   fenugreek powder,   
       wherein the fenugreek binds the non-soy vegetable protein to the konjac flour. 
     
     
         2 . The vegan meat replacement food product of  claim 1 , wherein the non-soy vegetable protein comprises pea protein. 
     
     
         3 . The vegan meat replacement food product of  claim 1 , wherein the extrudable mixture comprises konjac flour and water in a ratio of 1-part konjac flour to about 20-40 parts water. 
     
     
         4 . The vegan meat replacement food product of  claim 3 , wherein the extrudable mixture comprises one part of the konjac and water mixture to 4- or 5-parts non-soy vegetable protein. 
     
     
         5 . The vegan meat replacement food product of  claim 4 , wherein the fenugreek powder is about 1-2% of the mixture by weight. 
     
     
         6 . The vegan meat replacement food product of  claim 5 , wherein the mixture was heat-treated to between 120-180° C. for a time period of between 3-5 minutes. 
     
     
         7 . The vegan meat replacement food product of  claim 6 , wherein the heated-treated mixture was simultaneously extruded under pressure. 
     
     
         8 . A vegan meat replacement food product consisting of an extruded and heat-treated mixture of
 konjac flour and water;   a non-soy vegetable protein; and   fenugreek powder,   
       wherein the fenugreek binds the non-soy vegetable protein to the konjac flour. 
     
     
         9 . The vegan meat replacement food product of  claim 8 , wherein the non-soy vegetable protein consists of pea protein. 
     
     
         10 . The vegan meat replacement food product of  claim 9 , wherein the konjac flour and water is in a ratio of 1-part konjac flour to about 20-40 parts water. 
     
     
         11 . The vegan meat replacement food product of  claim 10 , wherein the mixture has 1-part konjac flour and water to 4- or 5-parts non-soy vegetable protein. 
     
     
         12 . The vegan meat replacement food product of  claim 11 , wherein the fenugreek powder is about 1-2% of the mixture by weight. 
     
     
         13 . The vegan meat replacement food product of  claim 12 , wherein the mixture is heated to between 120-180° C. for a time period of between 3-5 minutes. 
     
     
         14 . The vegan meat replacement food product of  claim 13 , wherein the heated mixture is simultaneously extruded under pressure.