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EP4408185A1 - Process for preparing a formed meat analogue product - Google Patents

Process for preparing a formed meat analogue product

Info

Publication number
EP4408185A1
EP4408185A1 EP22790542.9A EP22790542A EP4408185A1 EP 4408185 A1 EP4408185 A1 EP 4408185A1 EP 22790542 A EP22790542 A EP 22790542A EP 4408185 A1 EP4408185 A1 EP 4408185A1
Authority
EP
European Patent Office
Prior art keywords
oil
meat analogue
analogue product
preparing
formed meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP22790542.9A
Other languages
German (de)
French (fr)
Inventor
Parina GARG
Joydeep RAY
Ishmeet KAPOOR
Sunil-Datt JOSHI
Sowdagar Zaheer KHAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP4408185A1 publication Critical patent/EP4408185A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Definitions

  • the present invention relates to a process for preparing a formed meat analogue product comprising a textured plant protein, water, a binder, flavorings and oil and optionally a filler.
  • such meat analogue products are plant protein extrudates, which are mixed with flavors, binders, and oil.
  • flavors binders
  • oil binders
  • the object of the present invention is to provide a process for preparing a formed meat analogue product with superior taste and texture profile.
  • the present invention provides in a first aspect a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
  • the present invention provides in a first aspect a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
  • the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
  • the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
  • the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
  • the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
  • the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% ( (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
  • the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
  • the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion and wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
  • the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
  • the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70
  • the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% ( (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler
  • the term "meat analogue product”, sometimes also called meat alternative, meat substitute, mock meat, faux meat, imitation meat or vegetarian meat refers herein to a food product, exclusively made from vegetarian ingredients, and which has qualities as to appearance, taste, flavor, and texture as the corresponding real meat product.
  • the meat analogue product does not comprise an ingredient from an animal origin.
  • the product of the present invention is a vegetarian or vegan food product.
  • the term "formed” means that the meat analogue product has been shaped, e.g. via molding, pressing or casting.
  • the formed meat analogue product is selected from the group of a, a meat analogue burger patty, a meat analogue ball or a meat analogue roll, preferably a meat analogue burger patty, a meat analogue ball or a meat analogue roll, more preferably a meat analogue burger patty.
  • textured plant protein is referred in the literature also as 'texturized plant' or 'texturized vegetable protein' (TVP) . It typically refers to a defatted plant protein flour, such as for example defatted soy flour or soy concentrate, which is processed e.g. by extrusion into chunks or flakes.
  • the formed meat analogue product comprises between 5 to 25wt% (weight percent of the total composition) of textured plant protein, preferably between 5 to 20wt%, preferably between 5 to 18wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt%, preferably between 10 to 18wt% (weight percent of the total composition) .
  • the textured plant protein of the formed meat analogue product is selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, or a combination thereof.
  • Further appropriate protein sources may be proteins from beans such as green, red or black beans, chickpeas, fava beans, spirulina, or from chia, quinoa or hemp seeds.
  • the textured plant protein of the formed meat analogue product is selected from soy bean protein, pea protein or a combination thereof, most preferably soy bean protein.
  • hydrated means that the textured plant protein is combined with water, which is absorbed by the textured plant protein at a temperature of 22°C.
  • a 100% hydrated textured plant protein is a textured plant protein, which is fully saturated with water, i.e. which cannot absorb any further water or any further other aqueous liquid.
  • Textured plant protein in form of flakes is hydrated quicker compared to textured plant protein in form of granules as the average thickness of textured plant protein in form of flakes is thinner.
  • Textured plant protein in form of flakes have a length between 1 to 5 mm and a thickness between 0.5 to 1.5 mm, preferably a length between 1 to 5 mm and a thickness between 0.5 to 1.4.
  • Textured plant protein in form of granules have a length between 0.5 to 5 mm and a thickness between 1.5 to 4 mm, preferably a length between 0.5 to 5 mm and a thickness between 1.6 to 4 mm.
  • the formed meat analogue product comprises between 40 to 70wt% (weight percent of the total composition) of water, preferably between 45 to 65wt% (weight percent of the total composition) .
  • the term "flavourings" according to this invention means ingredients selected from the group consisting of salt, sugar, vinegar, yeast extract, vegetable powder, bacterial extract, vegetable extract, reaction flavour, hydrolysed plant protein, acid, garnishes, herbs, spices or combinations of these.
  • the formed meat analogue product according to the invention comprise between 2.5 to 15wt% flavourings, preferably 3 to 15wt%, preferably 2.5 to 10wt%, preferably 3 to 10wt% (by weight of the composition) .
  • Vegetable powder means at least one ingredient of onion powder, garlic powder, tomato powder, celery root powder or a combination thereof.
  • Garnishes, herbs, spices or a combination thereof are selected from the group comprising pieces of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, oregano, thyme, basil, chillies, green chillies, paprika, pimento, jalapeno pepper, white pepper powder and black pepper or combinations of these .
  • fillers mean ingredients selected from the group of starch, flour, fiber or a combination thereof. In an embodiment the fillers also contribute to texture development of the product. In an embodiment the filler is selected from the group of potato flakes, breadcrumbs, semolina, rice flakes, wheat flour, corn-starch or a combination thereof, preferably rice flakes, wheat flour, corn-starch or a combination thereof.
  • the fillers comprise between 0 to 25wt% (weight percent of the total composition) , preferably between 0 to 20wt%, preferably between 1 to 20wt%, preferably between 1 to 15wt%, preferably between 1 to 10wt%, preferably between 2 to 15wt%, preferably between 2 to 10wt% (weight percent of the total composition) .
  • the binder of the formed meat analogue product comprises a cellulose, a fiber, a gelatinized starch, a gum, an un-textured protein isolate, or a combination thereof. In one more preferred embodiment of the present invention, the binder is methylcellulose.
  • the formed meat analogue product comprises between 1 to 3wt% (weight percent of the total composition) of binder, preferably between 1.25 to 2.5wt%, more preferably between 1.5 to 2.25wt% (weight percent of the total composition) .
  • the formed meat analogue product comprises between 1 to 3wt% (weight percent of the total composition) of methylcellulose, preferably between 1.25 to 2.5wt%, more preferably between 1.5 to 2.25wt% (weight percent of the total composition) .
  • the binder used in the formed meat analogue product is added as an emulsion.
  • An "emulsion" is made with the binder, water and oil. The emulsion is formed with 1 part of binder combined with 1-5 parts of oil and 7 to 13 parts of water, preferably the emulsion is formed with 1 part of binder combined with 3 parts of oil and 10 parts of water.
  • Gelatinized starch can be sourced directly as gelatinized starch or can be achieved by cooking native starch with water.
  • Un-textured plant protein isolate refers to a protein isolate, which did not undergo a texturing process such as for example through extrusion.
  • the oil is liquid at a temperature above 30°C. In an embodiment of the present invention, the oil is semi liquid to solid at a temperature below 20°C.
  • the oil is a vegetable oil selected from palm oil, rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof, preferably rapeseed oil, sunflower oil or palm oil .
  • the formed meat analogue product comprises between 1 to 20wt% oil (weight percent of the total composition) , preferably between 5 to 20wt%, preferably between 5 to 17wt%, preferably between 10 to 20wt%, preferably between 12 to 17wt% (weight percent of the total composition) .
  • the process for preparing a formed meat analogue product further comprises a sterilization or pasteurization step of the formed meat analogue product.
  • sterilization means the complete destruction or elimination of all viable organisms in/on object being sterilized. Sterilization destroys yeasts, molds, vegetative bacteria, and spore formers, and allows the food processor to store and distribute the products at ambient temperatures, thus extending the shelf-life.
  • pasteurization means that only the vegetative forms of the bacteria is destroyed, and the spores survive.
  • the formed meat analogue product further comprises a colorant.
  • the colorant is selected from bell pepper, red chilli puree, beetroot, carrot, black current, malted barley powder or combination thereof.
  • the formed meat analogue product comprises between 0.1 to 5wt% (weight percent of the total composition) of colorants, preferably between 0.1 to 3wt% (weight percent of the total composition) .
  • the formed meat analogue product further comprises a fat.
  • the fat comprised is solid at a temperature of 20°C, preferably at a temperature of 24 °C.
  • the fat is a vegetable fat selected from coconut fat, palm fat, shea butter, or a combination thereof.
  • the formed meat analogue product comprises between 1 to 10wt% fat (weight percent of the total composition) , preferably between 1 to 8wt%, preferably between 2 to 8wt%, preferably between 3 to 7wt% (weight percent of the total composition) .
  • the fat is added in form of fat flakes.
  • the fat having an average particle size of 0.5-4.5mm.
  • the particles have an average particle size of l-3mm. The presence of those particles significantly help to improve the visual aspect of the marbled formed meat analogue product.
  • Average particle size is defined herein as meaning that 90% of all particles of a batch of particles fall within a particular defined size range in [mm] .
  • the size of the particles were herein determined by sieving through appropriate sieves or a mesh .
  • the marbled aspect of the formed meat analogue product is not visible anymore. This should again mimic the process and visual effect when cooking a real fat-marbled meat product.
  • the formed meat analogue product is raw and requires cooking before consumption.
  • the formed meat analogue product of the present invention is intended to mimic raw meat products, which are commercialized as such and are subsequently cooked by the consumer or a professional food out-let.
  • the formed meat analogue product of the present invention is raw, meaning that it has not previously been cooked. It is commercialized raw and required to be cooked thereafter by a consumer or a direct food provider.
  • Example 1 Hydration process for textured plant protein
  • the textured plant proteins (Wilcon T 201 from Wilmar in form of flakes and Tradcon T Minced from Soja Proteins in form of granules) are first dry blended with dry flavourings and optionally with fillers. This mixture is hydrated with water at ambient temperature for 20 minutes to 35 minutes. The binder and oil are added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10°C to 15°C. The mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded. 5 internal experienced panelists were used to rate the taste and texture of the examples between "+” to "+++++”. The rating "+++++” shows the best result and "+” would be the worse result.
  • Examples 2 to 7 are prepared according to example 1.
  • Examples 6 and 7 have been repeated using a different process.
  • the textured plant proteins (Wilcon T 201 from Wilmar and Tradcon T Minced from Soja Proteins) and optionally the fillers are first hydrated with water at ambient temperature for 10 minutes to 30 minutes. After hydration the flavourings are added and mixed. Binder and oil are added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10 to 15°C (60°F) .
  • the mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded.
  • Example 5 has been repeated using a different process.
  • the textured plant protein is first dry blended with dry flavourings and with filler. This mixture is hydrated with water at ambient temperature for 20 minutes to 35 minutes.
  • An emulsion is formed separately with 1 part of binder combined with 3 parts of oil and 10 parts of water and mixed with high shear. The emulsion and optionally further oil is added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10 to 15 °C (60 °F) .
  • the mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded.
  • Example 11 is prepared according to example 1.
  • the obtained example 7 has been sterilized by heating the product to a temperature of 121°C for at least 21 minutes.
  • the sterilized product has a shelf life of minimum 6 months at ambient temperature wherein the non-sterili zed product needs to be stored at chilled or frozen temperature.
  • Examples 13 to 17 are prepared according to example 1 using different ratios between the textured soy protein in form of flakes and the textured soy protein in form of granules.
  • Using a combination of textured plant protein in form of flakes and granules having a ratio between flakes and granules between 80:20 to 30:70 delivers textural benefits compared to using only flakes or granules. This is due to the different particle size of flakes and granules and the hydration time resulting thereof.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a process for preparing a formed meat analogue product comprising a textured plant protein, water, a binder, flavorings and oil and optionally a filler.

Description

Process for preparing a formed meat analogue product
The present invention relates to a process for preparing a formed meat analogue product comprising a textured plant protein, water, a binder, flavorings and oil and optionally a filler.
Today' s consumer demand more and more meat analogue products as substitutes for real meat-based products in their diets. Reasons for this trend are varying from ecological, to economical, ethical and more health-conscious considerations.
Typically, such meat analogue products are plant protein extrudates, which are mixed with flavors, binders, and oil. However, there are still many limitations as to product quality such in taste and texture.
The object of the present invention is to provide a process for preparing a formed meat analogue product with superior taste and texture profile.
The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.
Accordingly, the present invention provides in a first aspect a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
The inventors found that when the textured plant proteins of the formed meat analogue product were hydrated along with the dry flavorings, that the taste and flavor delivery is benefitted especially in case of masking of typical off notes provided by textured plant proteins. In addition, the inventors found that when a combination of the textured plant protein in form of flakes having a hydration time between 1 to 10 min and in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70 a beneficial texture attribute can be achieved.
Detailed Description of the invention
The present invention provides in a first aspect a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product .
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% ( (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion.
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion and wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product . wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70 In an embodiment the present invention provides a process for preparing a formed meat analogue product comprising 5 to 25wt% ( (weight percent of the total composition) of a textured plant protein, 40 to 70 wt% (weight percent of the total composition) water, 1 to 3 wt% (weight percent of the total composition) of a binder, 2.5 to 15 wt% (weight percent of the total composition) of a flavor, 1 to 20 wt% (weight percent of the total composition) of an oil and 0 to 25 wt% (weight percent of the total composition) of a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) Shaping the mass from step c) into the formed meat analogue product; wherein the binder is added as an emulsion and wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
The inventors found that when the textured plant proteins of formed meat analogue product were hydrated along with the dry flavorings, that the taste and flavor delivery is benefitted especially in case of masking of typical off notes provided by textured plant proteins. In addition, the inventors also found that by adding the binder as an emulsion and/or by using fillers further improved texture of the product was obtained. The term "meat analogue product", sometimes also called meat alternative, meat substitute, mock meat, faux meat, imitation meat or vegetarian meat, refers herein to a food product, exclusively made from vegetarian ingredients, and which has qualities as to appearance, taste, flavor, and texture as the corresponding real meat product. In one preferred embodiment of the present invention, the meat analogue product does not comprise an ingredient from an animal origin. The product of the present invention is a vegetarian or vegan food product.
The term "formed" means that the meat analogue product has been shaped, e.g. via molding, pressing or casting. In an embodiment the formed meat analogue product is selected from the group of a, a meat analogue burger patty, a meat analogue ball or a meat analogue roll, preferably a meat analogue burger patty, a meat analogue ball or a meat analogue roll, more preferably a meat analogue burger patty.
The term "textured plant protein" is referred in the literature also as 'texturized plant' or 'texturized vegetable protein' (TVP) . It typically refers to a defatted plant protein flour, such as for example defatted soy flour or soy concentrate, which is processed e.g. by extrusion into chunks or flakes. In one preferred embodiment of the present invention the formed meat analogue product comprises between 5 to 25wt% (weight percent of the total composition) of textured plant protein, preferably between 5 to 20wt%, preferably between 5 to 18wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt%, preferably between 10 to 18wt% (weight percent of the total composition) . In an embodiment of the present invention, the textured plant protein of the formed meat analogue product is selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, or a combination thereof. Further appropriate protein sources may be proteins from beans such as green, red or black beans, chickpeas, fava beans, spirulina, or from chia, quinoa or hemp seeds. More preferably the textured plant protein of the formed meat analogue product is selected from soy bean protein, pea protein or a combination thereof, most preferably soy bean protein.
The term "hydrated" means that the textured plant protein is combined with water, which is absorbed by the textured plant protein at a temperature of 22°C. For clarification: A 100% hydrated textured plant protein is a textured plant protein, which is fully saturated with water, i.e. which cannot absorb any further water or any further other aqueous liquid.
The term "hydration time" means the time needed until the textured plant protein is hydrated. Textured plant protein in form of flakes is hydrated quicker compared to textured plant protein in form of granules as the average thickness of textured plant protein in form of flakes is thinner. Textured plant protein in form of flakes have a length between 1 to 5 mm and a thickness between 0.5 to 1.5 mm, preferably a length between 1 to 5 mm and a thickness between 0.5 to 1.4. Textured plant protein in form of granules have a length between 0.5 to 5 mm and a thickness between 1.5 to 4 mm, preferably a length between 0.5 to 5 mm and a thickness between 1.6 to 4 mm.
In an embodiment of the present invention the formed meat analogue product comprises between 40 to 70wt% (weight percent of the total composition) of water, preferably between 45 to 65wt% (weight percent of the total composition) . The term "flavourings" according to this invention means ingredients selected from the group consisting of salt, sugar, vinegar, yeast extract, vegetable powder, bacterial extract, vegetable extract, reaction flavour, hydrolysed plant protein, acid, garnishes, herbs, spices or combinations of these. The formed meat analogue product according to the invention comprise between 2.5 to 15wt% flavourings, preferably 3 to 15wt%, preferably 2.5 to 10wt%, preferably 3 to 10wt% (by weight of the composition) . Vegetable powder means at least one ingredient of onion powder, garlic powder, tomato powder, celery root powder or a combination thereof. Garnishes, herbs, spices or a combination thereof are selected from the group comprising pieces of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, oregano, thyme, basil, chillies, green chillies, paprika, pimento, jalapeno pepper, white pepper powder and black pepper or combinations of these .
The term "fillers" according to this invention mean ingredients selected from the group of starch, flour, fiber or a combination thereof. In an embodiment the fillers also contribute to texture development of the product. In an embodiment the filler is selected from the group of potato flakes, breadcrumbs, semolina, rice flakes, wheat flour, corn-starch or a combination thereof, preferably rice flakes, wheat flour, corn-starch or a combination thereof. In one preferred embodiment of the present invention the fillers comprise between 0 to 25wt% (weight percent of the total composition) , preferably between 0 to 20wt%, preferably between 1 to 20wt%, preferably between 1 to 15wt%, preferably between 1 to 10wt%, preferably between 2 to 15wt%, preferably between 2 to 10wt% (weight percent of the total composition) . In an embodiment of the present invention, the binder of the formed meat analogue product comprises a cellulose, a fiber, a gelatinized starch, a gum, an un-textured protein isolate, or a combination thereof. In one more preferred embodiment of the present invention, the binder is methylcellulose. In an embodiment of the present invention the formed meat analogue product comprises between 1 to 3wt% (weight percent of the total composition) of binder, preferably between 1.25 to 2.5wt%, more preferably between 1.5 to 2.25wt% (weight percent of the total composition) . In an embodiment of the present invention the formed meat analogue product comprises between 1 to 3wt% (weight percent of the total composition) of methylcellulose, preferably between 1.25 to 2.5wt%, more preferably between 1.5 to 2.25wt% (weight percent of the total composition) . More preferably, the binder used in the formed meat analogue product is added as an emulsion. An "emulsion" is made with the binder, water and oil. The emulsion is formed with 1 part of binder combined with 1-5 parts of oil and 7 to 13 parts of water, preferably the emulsion is formed with 1 part of binder combined with 3 parts of oil and 10 parts of water.
"Gelatinized starch" can be sourced directly as gelatinized starch or can be achieved by cooking native starch with water.
"Un-textured plant protein isolate" refers to a protein isolate, which did not undergo a texturing process such as for example through extrusion.
In an embodiment of the present invention, the oil is liquid at a temperature above 30°C. In an embodiment of the present invention, the oil is semi liquid to solid at a temperature below 20°C.
In one embodiment of the present invention, the oil is a vegetable oil selected from palm oil, rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof, preferably rapeseed oil, sunflower oil or palm oil .
In one embodiment of the present invention, the formed meat analogue product comprises between 1 to 20wt% oil (weight percent of the total composition) , preferably between 5 to 20wt%, preferably between 5 to 17wt%, preferably between 10 to 20wt%, preferably between 12 to 17wt% (weight percent of the total composition) .
In one other embodiment of the present invention, the process for preparing a formed meat analogue product further comprises a sterilization or pasteurization step of the formed meat analogue product. The term "sterilization" means the complete destruction or elimination of all viable organisms in/on object being sterilized. Sterilization destroys yeasts, molds, vegetative bacteria, and spore formers, and allows the food processor to store and distribute the products at ambient temperatures, thus extending the shelf-life. The term "pasteurization" means that only the vegetative forms of the bacteria is destroyed, and the spores survive.
In one other embodiment of the present invention, the formed meat analogue product further comprises a colorant. In an embodiment the colorant is selected from bell pepper, red chilli puree, beetroot, carrot, black current, malted barley powder or combination thereof. In one embodiment of the present invention the formed meat analogue product comprises between 0.1 to 5wt% (weight percent of the total composition) of colorants, preferably between 0.1 to 3wt% (weight percent of the total composition) .
In one other embodiment of the present invention, the formed meat analogue product further comprises a fat. The fat comprised is solid at a temperature of 20°C, preferably at a temperature of 24 °C. In one embodiment of the present invention, the fat is a vegetable fat selected from coconut fat, palm fat, shea butter, or a combination thereof. In one embodiment of the present invention, the formed meat analogue product comprises between 1 to 10wt% fat (weight percent of the total composition) , preferably between 1 to 8wt%, preferably between 2 to 8wt%, preferably between 3 to 7wt% (weight percent of the total composition) . In a preferred embodiment the fat is added in form of fat flakes.
In a preferred embodiment of the present invention, the fat having an average particle size of 0.5-4.5mm. In a more preferred embodiment of the present invention, the particles have an average particle size of l-3mm. The presence of those particles significantly help to improve the visual aspect of the marbled formed meat analogue product.
"Average particle size" is defined herein as meaning that 90% of all particles of a batch of particles fall within a particular defined size range in [mm] . The size of the particles were herein determined by sieving through appropriate sieves or a mesh .
In one other embodiment of the present invention, after a heat treatment at 80°C for at least 5 minutes, the marbled aspect of the formed meat analogue product is not visible anymore. This should again mimic the process and visual effect when cooking a real fat-marbled meat product.
In one embodiment of the present invention, the formed meat analogue product is raw and requires cooking before consumption. The formed meat analogue product of the present invention is intended to mimic raw meat products, which are commercialized as such and are subsequently cooked by the consumer or a professional food out-let. Hence, the formed meat analogue product of the present invention is raw, meaning that it has not previously been cooked. It is commercialized raw and required to be cooked thereafter by a consumer or a direct food provider.
Examples
Example 1 : Hydration process for textured plant protein
The textured plant proteins (Wilcon T 201 from Wilmar in form of flakes and Tradcon T Minced from Soja Proteins in form of granules) are first dry blended with dry flavourings and optionally with fillers. This mixture is hydrated with water at ambient temperature for 20 minutes to 35 minutes. The binder and oil are added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10°C to 15°C. The mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded. 5 internal experienced panelists were used to rate the taste and texture of the examples between "+" to "+++++". The rating "+++++" shows the best result and "+" would be the worse result.
Examples 2 to 7 :
Examples 2 to 7 are prepared according to example 1.
Comparison examples 8 to 9:
Examples 6 and 7 have been repeated using a different process. The textured plant proteins (Wilcon T 201 from Wilmar and Tradcon T Minced from Soja Proteins) and optionally the fillers are first hydrated with water at ambient temperature for 10 minutes to 30 minutes. After hydration the flavourings are added and mixed. Binder and oil are added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10 to 15°C (60°F) . The mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded.
As shown within examples 6 and 7 compared to comparison examples 8 and 9 the sequence of adding flavours before or after hydration result in different perceived taste profiles. Examples 6 and 7, wherein the flavours are first dry blended with the texturized plant proteins and afterwards hydrated have a better taste compared to comparison examples 8 and 9. Example 10: Binder added as emulsion
Example 5 has been repeated using a different process. The textured plant protein is first dry blended with dry flavourings and with filler. This mixture is hydrated with water at ambient temperature for 20 minutes to 35 minutes. An emulsion is formed separately with 1 part of binder combined with 3 parts of oil and 10 parts of water and mixed with high shear. The emulsion and optionally further oil is added and further mixed between 1 to 8 min at 60 to 100 rpm, afterwards cooled down to approx. 10 to 15 °C (60 °F) . The mass is moulded into patty shape with a cross-sectional diameter of 10 to 12 cm and 10 to 12 mm height, which is afterwards chilled, frozen or retarded.
It has been found that by adding the binder in form of an emulsion the obtained texture has been improved.
Example 11 :
Example 11 is prepared according to example 1.
Example 12:
The obtained example 7 has been sterilized by heating the product to a temperature of 121°C for at least 21 minutes. The sterilized product has a shelf life of minimum 6 months at ambient temperature wherein the non-sterili zed product needs to be stored at chilled or frozen temperature.
It has been found that by carrying out the sterilization process of the formed meat analogue product, obtained texture has been improved .
Examples 13 to 17:
Examples 13 to 17 are prepared according to example 1 using different ratios between the textured soy protein in form of flakes and the textured soy protein in form of granules.
Using a combination of textured plant protein in form of flakes and granules having a ratio between flakes and granules between 80:20 to 30:70 delivers textural benefits compared to using only flakes or granules. This is due to the different particle size of flakes and granules and the hydration time resulting thereof.

Claims

Claims :
1) A process for preparing a formed meat analogue product comprising of a textured plant protein, water, a binder, a flavor, an oil and optionally a filler, the process comprising the steps of: a) Dry mixing the texturized plant protein and the flavor and optionally the filler; b) Hydrating the dry mix of step a) with water; c) Adding the binder and the oil to the hydrated textured plant protein and further mix to a mass; d) shaping the mass from step c) into the formed meat analogue product.
2) The process for preparing a formed meat analogue product according to claim 1, wherein the formed meat analogue product does not comprise an ingredient from an animal origin .
3) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the textured plant protein is a combination comprising textured plant protein in form of flakes having a hydration time between 1 to 10 min and textured plant protein in form of granules having a hydration time between 20 to 40 min and wherein the ratio between flakes and granules is between 80:20 to 30:70.
4) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the textured plant protein is selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, and a combination thereof. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the formed meat analogue product comprises between 5 to 25wt% (weight percent of the total composition) of textured plant protein . ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the binder is added in form of an emulsion. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the binder comprises a cellulose, a fiber, a gelatinized starch, an un-textured protein isolate, or a combination thereof . ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the formed meat analogue product comprises between 1 to 3wt% (weight percent of the total composition) of the binder. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the binder is methylcellulose 0) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the filler is selected from the group of starch, flour, fiber or a combination thereof. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the filler is selected from the group of rice flakes, wheat flour, corn starch or a combination thereof. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the oil is a vegetable oil selected from palm oil, rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the formed meat analogue product comprises between 5 to 25wt% (weight percent of the total composition) of textured plant protein, 40 to 70wt% (weight percent of the total composition) of water, 1 to 3wt% (weight percent of the total composition) of the binder, 1 to 17wt% (weight percent of the total composition) of the oil, 2.5 to 15wt% (weight percent of the total composition) of the flavor and 1 to 20wt% (weight percent of the total composition) of the filler. ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the process for preparing a formed meat analogue product further comprises a sterilization or pasteurization step after step d) ) The process for preparing a formed meat analogue product according to one of the preceding claims, wherein the formed meat analogue product is a meat analogue burger patty, a meat analogue ball, a meat analogue roll.
EP22790542.9A 2021-09-29 2022-09-29 Process for preparing a formed meat analogue product Pending EP4408185A1 (en)

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US4563362A (en) * 1984-03-26 1986-01-07 General Foods Corporation Meat analog having a protein-gum-starch matrix
US20090291188A1 (en) * 2008-05-22 2009-11-26 Milne Jeffrey J Vegetable protein meat analogues and methods of making the same
US20150056346A1 (en) * 2011-03-29 2015-02-26 Gofit Foods, Llc Plant-Based Food Products, Compositions, and Methods
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