Land O’Lakes. has filed a patent for a method of producing meat substitutes using dried milk products, carbohydrates, and water. The process involves heating a gel mixture of these ingredients at different temperatures to undergo a Maillard reaction, resulting in the formation of flavor compounds and non-enzymatic browning. The meat substitutes can be used in the production of dairy-based jerky. GlobalData’s report on Land O’Lakes gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Land O'Lakes, Milk processing techniques was a key innovation area identified from patents. Land O'Lakes's grant share as of September 2023 was 53%. Grant share is based on the ratio of number of grants to total number of patents.

Method of producing meat substitute using dried milk and carbohydrates

Source: United States Patent and Trademark Office (USPTO). Credit: Land O'Lakes Inc

A recently filed patent (Publication Number: US20230301327A1) describes a method for producing a meat substitute. The method involves blending water with a mixture of dry components, including dried milk products, carbohydrates, and corn syrup solids. The blended mixture is then heated in two separate heating steps. In the first heating step, the gel is heated at a temperature ranging from about 210°F to about 320°F for about 30 to 50 minutes. After the first heating step, the gel undergoes a second heating step at a different temperature, where the lactose and protein in the dried milk product undergo a Maillard reaction to form the meat substitute. The dried milk product consists of non-fat dry milk and buttermilk powder, which make up about 38% to 43% and 7% to 12% of the meat substitute, respectively. The carbohydrate component includes corn syrup solids with a dextrose equivalent of about 25 to 55, making up about 26% to 70% of the meat substitute.

The blending process is performed at a speed of about 6,000 to 16,000 rpm for about 15 to 75 seconds. The Maillard reaction occurs by heating the gel to a temperature of about 300°F to 450°F for about 15 to 25 minutes or by frying the gel at a temperature of about 275°F to 450°F for about 3 to 7 minutes. Additionally, corn starch can be included as part of the carbohydrate component, making up about 8% to 12% of the dry components. The corn syrup solids, with a dextrose equivalent of about 42 to 55, are present at about 26% to 40% of the dry components and contribute to a chewy texture in the meat substitute. Alternatively, corn syrup solids with a dextrose equivalent of about 26 to 30 can be used to achieve a crisp texture.

The method also includes optional steps such as hydrating and thickening the gel before the first heating step, forming the gel in a layer with a thickness of about 1mm to 10mm, marinating the meat substitute, and removing moisture from the marinated meat substitute. The moisture removal is achieved through a third heating step, where the marinated meat substitute is heated at a temperature of about 140°F to 220°F for about 4.75 to 7.25 hours, resulting in a moisture content of about 12% to 18%.

Overall, this patent describes a method for producing a meat substitute using a specific combination of ingredients and heating techniques, resulting in different textures and flavors.

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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.