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Has anybody tried QUORN? It is supposed to be a meat sub for vegetarian. Here is the link..
http://www.quorn.com/us/index.htm
Apparently it contains "mycroprotein", and here is a quote of what it is...
Mycoprotein
The discovery of a plant occurring naturally in soil, and growing in a field near the village of Marlow in Buckinghamshire, England gave nutritionists the opportunity to develop a new food. The tiny organism, which is a member of the fungi family, is used as the principal raw material in Quorn™ food products.
Quorn™ is the brand name under which products made from mycoprotein are sold.
This tiny organism could not initially be grown in large quantities, so several years were spent finding ways of growing it to a larger scale. After research it was found that the most successful way of growing mycoprotein was by fermentation, similar to the process used when making products such as yogurt. When it is harvested, mycoprotein has a similar appearance to bread dough and is composed of a mass of very fine fibers. Because of the similarity between mycoprotein and meat fibers, Quorn™ products have a texture similar to that of lean meat, although non-animal in nature.
Mycoprotein is extremely nutritious - it is naturally low in fat, a good source of protein and fiber, cholesterol-free and by definition contains no animal fats, making it an ideal food ingredient.
Quorn Foods Inc. have developed mycoprotein into a line of convenient ready-to-use formats ranging from Quorn™ nuggets and cutlets to Quorn™ frozen entrees. Quorn™ foods are also available in ingredient format, including Beef-Style Grounds and Chicken-Style Tenders, which are intended for home cooking.
The sole current use for mycoprotein is as the major ingredient in the manufacture of Quorn™ meat-free products. The process involved in their manufacture includes simulating meat product structures by binding the mycoprotein cells together with the other ingredients in the recipe. This mimics the muscle fibre / connective tissue interaction in muscle tissue.
This is achieved by mixing the mycoprotein with a binder (and all the other ingredients in the product recipe) forming the required shape of the product, and then steaming the shaped material to heat-set the binder. After heating, the products are frozen, packed and distributed for retail sale.
http://www.quorn.com/us/index.htm
Apparently it contains "mycroprotein", and here is a quote of what it is...
Mycoprotein
The discovery of a plant occurring naturally in soil, and growing in a field near the village of Marlow in Buckinghamshire, England gave nutritionists the opportunity to develop a new food. The tiny organism, which is a member of the fungi family, is used as the principal raw material in Quorn™ food products.
Quorn™ is the brand name under which products made from mycoprotein are sold.
This tiny organism could not initially be grown in large quantities, so several years were spent finding ways of growing it to a larger scale. After research it was found that the most successful way of growing mycoprotein was by fermentation, similar to the process used when making products such as yogurt. When it is harvested, mycoprotein has a similar appearance to bread dough and is composed of a mass of very fine fibers. Because of the similarity between mycoprotein and meat fibers, Quorn™ products have a texture similar to that of lean meat, although non-animal in nature.
Mycoprotein is extremely nutritious - it is naturally low in fat, a good source of protein and fiber, cholesterol-free and by definition contains no animal fats, making it an ideal food ingredient.
Quorn Foods Inc. have developed mycoprotein into a line of convenient ready-to-use formats ranging from Quorn™ nuggets and cutlets to Quorn™ frozen entrees. Quorn™ foods are also available in ingredient format, including Beef-Style Grounds and Chicken-Style Tenders, which are intended for home cooking.
The sole current use for mycoprotein is as the major ingredient in the manufacture of Quorn™ meat-free products. The process involved in their manufacture includes simulating meat product structures by binding the mycoprotein cells together with the other ingredients in the recipe. This mimics the muscle fibre / connective tissue interaction in muscle tissue.
This is achieved by mixing the mycoprotein with a binder (and all the other ingredients in the product recipe) forming the required shape of the product, and then steaming the shaped material to heat-set the binder. After heating, the products are frozen, packed and distributed for retail sale.
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