EP4329509A1 - Composition d'un produit analogue de viande déshydraté - Google Patents

Composition d'un produit analogue de viande déshydraté

Info

Publication number
EP4329509A1
EP4329509A1 EP22726605.3A EP22726605A EP4329509A1 EP 4329509 A1 EP4329509 A1 EP 4329509A1 EP 22726605 A EP22726605 A EP 22726605A EP 4329509 A1 EP4329509 A1 EP 4329509A1
Authority
EP
European Patent Office
Prior art keywords
weight
composition
fiber
total composition
dietary fiber
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
EP22726605.3A
Other languages
German (de)
English (en)
Inventor
Ralf Ullmann
Jimmy PERDANA
Svetlana JESINGER
Ulrich BOBE
Christoph HANLE
Volker Schroeder
Tomasz SKIBA
Sanyasi GADDIPATI
FARRES Isabel FERNANDEZ
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 EP4329509A1 publication Critical patent/EP4329509A1/fr
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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/26—Food, ingredients or supplements targeted to meet non-medical requirements, e.g. environmental, religious
    • A23V2200/262—All vegetarian ingredients, i.e. meat-free

Definitions

  • Methylcellulose is the simplest cellulose derivative. Methyl groups (–CH3) replace the naturally occurring hydroxyls at the C-2, C-3 and/or C-6 positions of the cellulose anhydro- D-glucose units.
  • commercial MC is produced via alkaline treatment (NaOH) for swelling cellulosic fibers to form an alkali-cellulose which would then react with an etherifying agent such as chloromethane, iodomethane or dimethyl sulfate.
  • Acetone, toluene, or isopropanol can also sometimes be added, after the etherifying agent, for tailoring the final degree of methylation.
  • MC has amphiphilic properties and exhibits a unique thermal behavior which is not found in naturally occurring polysaccharide structures i.e. it gels upon heating. Gelation is a two-step process in which a first step is mainly driven by hydrophobic interactions between highly methylated residues, and then a second step which is a phase separation occurring at T > 60°C with formation of a turbid strong solid- like material. This gelation behavior upon heating of MC is responsible for the unique performance in cook from raw burgers when shape retention is required upon cooking.
  • the present invention relates to meat analogue products having a plant based, clean label, natural binding agent as a substitute for methylcellulose and its derivatives (e.g. hydroxypropyl- methylcellulose) in food applications.
  • the inventors of the present application have surprisingly found a dietary fiber and protein combination of a dehydrated meat analogue that, when mixed with water gives a binder or binding agent which has similar functional properties to methylcellulose.
  • the functional properties refer to binding the meat analogue product (prior to cooking), hence enabling optimal molding and shape retention while not crumbling on cooking due to the formation of firm gel.
  • the fiber and protein combination when used as a binding agent does not exhibit water leakage during storage of the meat analogue product in the cold. Compared to burgers with binding agents comprising methylcellulose no water leakage was observed after 2 weeks storage period.
  • a surprising change of color is found when the meat analogue product of the invention is cooked. This is a desired attribute by consumers expecting a meat-like product.
  • the present invention relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of plant material (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of a plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of a plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition) wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of a plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition).
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of plant material (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of a plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); vi) 1 to 35 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of a plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of a plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition) v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 20 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.
  • the present invention relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of a textured plant protein (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition) wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition).
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of a textured plant protein (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); vi) 1 to 35 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat an
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat an
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition) v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 20 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.
  • a "meat-analogue” is also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat.
  • Meat analogue is understood to mean a food made from non-meats, without other animal products, such as dairy. Therefore, protein from animal source is completely absent. Protein from animal source is animal meat protein and/or milk protein.
  • a meat-analogue food product is a composition in which meat (i.e. skeletal tissue and non- skeletal muscle from mammals, fish and fowl) and meat by-products (i.e. the non-rendered clean parts, other than meat, derived from slaughtered mammals, fowl or fish) are completely absent.
  • “Dehydrated” means that the composition has a water activity below 0.6, preferably below 0.5, preferably below 0.4, preferably below 0.30, preferably between 0.1 to 0.6, preferably between 0.1 to 0.5, preferably between 0.1 to 0.4, preferably between 0.1 to 0.3.
  • Plant material may be derived from legumes, cereals, oilseeds or dried vegetables, preferably the plant material may be derived from legumes, cereals or oilseeds. For example, the plant material is derived from soy, pea, wheat or sunflower.
  • the plant material may be textured plant protein preferably made by extrusion.
  • the plant material is textured vegetable protein, for example textured soy, textured pea, textured chickpea, textured faba bean, textured canola or textured sunflower.
  • the plant material is a textured plant protein selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, hemp protein, faba protein, canola protein or a combination thereof.
  • the meat analogue product comprises between 40 to 85wt% of plant material (weight percent of the total composition), preferably between 45 to 85wt%, preferably between 50 to 85wt%, preferably between 40 to 80wt%, preferably between 45 to 80wt%, preferably between 50 to 80wt%, preferably between 55 to 85wt%, preferably between 55 to 80wt% (weight percent of the total composition).
  • the plant material has particle size distribution with a median diameter Dv50 in the range of 0.5 to 6.0 mm, preferably between 1.0 to 6.0 mm, preferably between 1.0 to 5.0 mm.
  • Texturized plant protein is referred in the literature also as ‘texturized plant protein’ or ‘texturized vegetable protein’ (TVP).
  • textured protein refers to plant material, preferably derived from legumes, cereals or oilseeds.
  • the legume may be soy or pea
  • the cereal may be gluten from wheat
  • the oilseed may be sunflower.
  • the textured protein is made by extrusion. This can cause a change in the structure of the protein which results in a fibrous, spongy matrix, similar in texture to meat.
  • textured protein In its dehydrated form, textured protein can have a shelf life of longer than a year but will spoil within several days/weeks after being hydrated. In its flaked form, it can be used similarly to ground meat.
  • the meat analogue product comprises between 40 to 85wt% of textured plant protein (weight percent of the total composition), preferably between 45 to 85wt%, preferably between 50 to 85wt%, preferably between 40 to 80wt%, preferably between 45 to 80wt%, preferably between 50 to 80wt%, preferably between 55 to 85wt%, preferably between 55 to 80wt% (weight percent of the total composition).
  • the textured plant protein has has particle size distribution with a median diameter Dv50 in the range of 0.5 to 6.0 mm, preferably between 1.0 to 6.0 mm, preferably between 1.0 to 5.0 mm.
  • fiber or “dietary fiber” relates to a plant-based ingredient that is not completely digestible by enzymes in the human gut system.
  • the term may comprise plant-based fiber-rich fraction obtained from vegetables, seeds, fruits, nuts, pulses.
  • the dietary fiber may comprise non-chemically modified polysaccharides such as cellulose, hemicellulose, pectin, beta- glucans, arabinoxylans, galactomannans, glucomannan, mucilages and lignin.
  • Dietary fiber from plants consists of the remnants of edible plant cells, polysaccharides, lignin and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans.”
  • Dietary fiber mainly consists of cellulose, hemicellulose, lignin, gums, mucilages, oligosaccharides, pectins and associated minor substances, such as waxes, cutin, and suberin.
  • AOAC 985.29/AACC 3205, AOAC 991.43/AACC32-07, and equivalent methods are being used as de facto defining methods for total dietary fiber.
  • the dietary fiber is selected from the group of an arabynoxylan rich dietary fibres, a galactomannan rich dietary fiber, a glucomannan rich dietary fibre or a combination thereof.
  • the dietary fiber is selected from the group of Konjac flour, locust bean gum, psyllium or a combination thereof, preferably psyllium.
  • the term dietary fiber does not include chemically modified polysaccharides selected from the group of methylcellulose, carboxymethylcellulse, hydroxypropylmethyl- cellulose or a combination thereof. Dietary fiber can be further classified based on the solubility in water as soluble and insoluble dietary fibers.
  • Dietary fibers described in this embroilment are viscous and non-viscous dietary with high level of water and oil holding capacity. Solubility and viscosity have profound effects on fiber functionality. Dietary fibers described in this embroilment can provide water binding/holding when combined with cold, warm and hot water and can firm up when subjected to higher temperatures.
  • Water insoluble dietary fibers Cellulose is the main insoluble structural component of plant cell wall, E.g.: vegetables, sugar beet, various brans
  • Hemicellulose is the cell wall polysaccharides, which contain backbone of ⁇ -1,4 glucosidic linkages.
  • Water soluble dietary fibers Pectin is a component of primary cell wall with D-galacturonic acid as principal components. Generally, water soluble and gel forming, mainly present in fruits, vegetables, legumes, sugar beet. Gums are secreted at site of plant injury by specialized secretary cells. Leguminous seed plants (guar, locust bean), seaweed extracts (carrageenan, alginates), microbial gums (xanthan, gellan). Mucilages are generally synthesized by plant and prevent desiccation of seed endosperm. Plant extracts (gum acacia, gum karaya, gum tragacanth). Dietary fiber from these sources has good dispersibility and water swelling properties.
  • the dietary fiber according to the invention may comprise cellulose, for example the dietary fiber may comprise at least 10wt.% cellulose, preferably between 10 to 90wt%, preferably between 20 to 90wt%.
  • the dietary fiber according to the invention may comprise hemicellulose, for example the dietary fiber may comprise at least 20wt% hemicellulose, preferably between 10 to 90wt%, preferably between 30 to 90wt% (based on the total dietary fiber).
  • the dietary fiber according to the invention may comprise pectin or soluble polysaccharide, for example the dietary fiber may comprise at least 10wt% pectin (based on the total dietary fiber), preferably 10 to 30wt%.
  • the dehydrated meat analogue product according to the invention comprise 0.5 to 30 wt% of a dietary fiber (by weight of the total composition), preferably 0,5 to 30wt%, preferably 1 to 30wt%, preferably 0,5 to 25wt%, preferably 0,5 to 25wt%, preferably 1 to 25wt%, preferably 1 to 20wt%, preferably 1 to 15wt%, preferably 1 to 10wt%, preferably 0.5 to 10wt%, preferably 3 to 9wt%, preferably 4 to 8wt% (by weight of the total composition), preferably 2.5 to 30wt%, preferably 2.5 to 25wt%, preferably 3 to 25wt%, preferably 3 to 20wt%, preferably 3 to 15wt%, preferably 3 to 10wt% (by weight of the total composition).
  • dietary fibers from the fruits and vegetables are treated optionally heat-treated and can be coarse or powdered, to reduce its particle size and achieve the defined particle properties.
  • dietary fiber is powdered fiber. Methods of producing powdered fiber are known to the person skilled in the art.
  • the dietary fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 ⁇ m, preferably between 50 to 800 ⁇ m, preferably between 75 to 700 ⁇ m, preferably between 100 to 600 ⁇ m, preferably between 250 to 500 ⁇ m.
  • the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), preferably between 30 to 55, preferably between 35 to 45 gram per gram of dietary fiber (dry weight of fiber).
  • the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C, preferably between 0.2 to 0.6 at 20°C, preferably between 0.2 to 0.5 at 20°C, preferably between 0.25 to 0.70 at 20°C, preferably between 0.25 to 0.60 at 20°C, preferably between 0.25 to 0.50 at 20°C, preferably between 0.25 to 0.32 at 20°C.
  • plant protein according to this invention means an un-textured plant protein.
  • Un-textured plant protein refers to a protein concentrate or isolate, which did not undergo a texturing process such as for example through extrusion.
  • Plant protein is selected from the group consisting of soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, hemp protein, faba protein, potato protein, canola protein, mungbean protein or a combination thereof, preferably soy bean protein, pea protein, faba protein or a combination thereof.
  • the meat analogue product according to the invention comprise 1 to 20wt% plant protein (by weight of the total composition), preferably 1 to 15wt%, preferably 1 to 10wt%, preferably 1 to 9.5wt%, preferably 2 to 9.5wt%, preferably 3 to 9.5wt%, preferably 4 to 9wt% (by weight of the total composition).
  • the meat analogue product according to the invention comprise 10 to 20wt% un-textured plant protein (by weight of the total composition), preferably 1 to 15wt%, preferably 1 to 10wt%, preferably 1 to 9.5wt%, preferably 2 to 9.5wt%, preferably 3 to 9.5wt%, preferably 4 to 9wt% (by weight of the total composition).
  • the plant protein gels upon heating at a temperature at or above 50°C.
  • the dietary fiber and plant protein are “binders” or “binding agents” for holding together particles in a cohesive mass. It is an edible substance that in the final product is used to trap components of the foodstuff with a matrix for the purpose of forming a cohesive product and/or for thickening the product. Binding agents of the invention may contribute to a smoother product texture, add body to a product, help retain moisture and/or assist in maintaining cohesive product shape; for example by aiding particles to agglomerate.
  • the mentioned dietary fiber act as cold binder and the plant protein as hot binder. Cold binder means that binding is given at a temperature between 15 to 40°C.
  • Hot binder means that binding is given at a temperature between 65 to 120°C.
  • the citrus fiber has a water holding capacity between 3 to 20 gram per gram of dietary fiber (dry weight of fiber), preferably between 5 to 20, preferably between 6 to 19 gram per gram of dietary fiber (dry weight of fiber).
  • the citrus fiber has a tan delta value between 0.8 to 1.7 at 20°C, preferably between 0.8 to 1.5 at 20°C, preferably between 0.9 to 1.5 at 20°C, preferably between 0.9 to 1.3 at 20°C, preferably between 1.0 to 1.3 at 20°C.
  • the citrus fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 ⁇ m, preferably between 50 to 800 ⁇ m, preferably between 75 to 700 ⁇ m, preferably between 100 to 600 ⁇ m, preferably between 250 to 500 ⁇ m.
  • 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 meat analogue product according to the invention comprise 1 to 30wt% flavourings, preferably 1 to 25wt%, preferably 5 to 30wt%, preferably 5 to 25wt%, preferably 5 to 20wt%, preferably 5 to 15wt% (by weight of the composition).
  • a bacterial extract is described within WO2009040150 or WO2010105842.
  • a vegetable extract is described within WO2013092296.
  • 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, cheese, oregano, thyme, basil, chillies, paprika, pimento, jalapeno pepper, white pepper powder and black pepper or combinations of these.
  • the meat analogue product further comprises between 1 to 35wt% vegetable fat or vegetable fat-starch mix(weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition).
  • the meat analogue product further comprises between 1 to 35wt% vegetable fat (weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition).
  • the meat analogue product further comprises between 1 to 35wt% vegetable fat-starch mix(weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition).
  • the marbled aspect of the meat analogue product is not visible anymore.
  • the meat analogue product further comprises oil.
  • the oil is liquid at a temperature below 20°C.
  • the oil is a vegetable oil selected from 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.
  • the meat analogue product comprises between 1 to 12wt% oil (weight percent of the total composition), preferably between 2 to 7wt%.
  • the term “marbled” means that the product has markings and colorings suggestive of marble, and which are marked herein by the intermixture of textured plant protein/binder composition, and a vegetable fat composition. This visual aspect reflects the fat and fat distribution as found in corresponding real meat products.
  • 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, mango kernel fat or a combination thereof.
  • the fat having an average particle size of 0.5-4.5mm.
  • the particles have an average particle size of 1-3mm.
  • the starch of the vegetable fat-starch mix is a physically processed starch.
  • the starch has a bulk density of below 50 g/100ml, preferably a bulk density from 8-40 g/100ml, more preferably from 10-30 g/100ml, even more preferably from 11-20 g/100ml.
  • the starch can be selected from potato starch, corn starch, rice starch and/or tapioca starch, for example. It has been observed by the inventors that physically processed starch provides much better results in the present invention than natural, non-physically processed starch.
  • the starch has been physically processed in such a way that its relative volume becomes increased and in parallel, its bulk density becomes lower.
  • the starch has a larger surface area and this will absorb a higher amount of fat and oil.
  • this low density starch has also a much lower viscosity when cooked in comparison to regular native starch, and will better melt when heated in the presence of moisture. It will not leave any residual starch traces on a meat analogue product after the cooking process.
  • the vegetable fat- starch mix comprises at least 50% fat.
  • the vegetable fat-starch mix comprises between 50 to 90wt% fat (based on vegetable fat-starch mix), preferably between 60 to 90wt% fat, preferably between 50 to 80wt%, preferably between 60 to 80wt% (based on vegetable fat-starch mix).
  • the vegetable fat- starch mix comprises at least 10wt% starch (based on vegetable fat-starch mix).
  • the vegetable fat-starch mix does not comprise more than about 50wt% starch (based on vegetable fat-starch mix), preferably between 10 to 50wt%, preferably between 20 to 50wt%, preferably between 10 to 40wt%, preferably between 20 to 40wt% (based on vegetable fat-starch mix).
  • the fat-starch mix has a ratio between 1:1 to 9:1 of fat to starch, preferably a ratio between 1:1 to 8:1 of fat to starch, a ratio between 1:1 to 7:1 of fat to starch, a ratio between 1:1 to 6:1 of fat to starch, a ratio between 1:1 to 5:1 of fat to starch, a ratio between 1:1 to 4:1 of fat to starch, a ratio between 1:1 to 3:1 of fat to starch, a ratio between 1:1 to 2:1 of fat to starch.
  • the composition further comprises a colorant.
  • the colorant is selected from bell pepper, beetroot, carrot, black current, malted barley powder or combination thereof.
  • the 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 particle size Dv50 is used in the conventional sense as the median of the particle size distribution. Median values are defined as the value where half of the population resides above this point, and half resides below this point. The Dv50 is the size in microns that splits the distribution with half above and half below this diameter.
  • the particle size distribution may be measured by laser light scattering, sieving, dynamic optical particle size measurement (Camsizer), microscopy or microscopy combined with image analysis. For example, the particle size distribution may be measured by laser light scattering.
  • Example 1 Methodology Sample preparation and rheological measurement for dietary fibers (cold binder) Powdered ingredients at a range of concentrations were dispersed in a Milli-Q water (Merck Millipore, Germany) and stored overnight to ensure homogenous and complete dispersion. The rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up.
  • SAOS Small-amplitude oscillatory shear
  • the storage modulus G’ (G prime, in Pa) represents the elastic portion of the viscoelastic behavior, which quasi describes the solid-state behavior of the sample.
  • the loss modulus G’’ (G double prime, in Pa) characterizes the viscous portion of the viscoelastic behavior, which can be seen as the liquid- state behavior of the sample. (https://wiki.anton- bo.com/en/basics-of-rheology/). Tan delta describes the ratio between G’’ and G’ (G’’/G’).
  • Sample preparation and rheological measurement for plant proteins were dispersed in a Milli-Q water (Merck Millipore, Germany) at concentration of 8%-wt and stored overnight at 7°C to ensure homogenous and complete dispersion.
  • the rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up.
  • SAOS Small-amplitude oscillatory shear
  • Water activity measurement was carried out using Aqualab 4TE (Decagon/Meter Group, USA) according to ISO 18787:2017 Foodstuffs - Determination of water activity. Dry mix was placed in an aluminum pouch, hermetically sealed, and stored for at least 24 h at an ICH110 climate chamber (Memmert GmbH + Co. KG, Germany) set to 25 °C and 40% RH to ensure stable water activity reading. Measurement was carried out in duplicate. Moisture content measurement Water content determination was based on the official method ISO 1666:1996 Starch - Determination of moisture content - Oven-drying. The method is applied to different matrix with minor modifications. Approx.
  • Comp. examples 2-3 show that after water was added molding of burgers into appropriate shape was not possible for samples which contained a dietary fiber having a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.
  • Comp. Ex 4 show that after water was added molding of burgers into appropriate shape was not possible for samples which contained a dietary fiber but no plant protein. Examples 5 to 10 containing dietary fiber, plant protein and citrus fiber combinations could be molded into burgers the same way as with methylcellulose and were stable upon storage at 4°C (no water leakage was observed after 2 weeks storage). Examples 9 and 10 containing fat or a fat-starch blend has been perceived juicier.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une composition d'un produit analogue de viande déshydraté, comprenant une matière végétale, une fibre alimentaire, une protéine végétale, une fibre d'agrume et des arômes.
EP22726605.3A 2021-04-28 2022-04-28 Composition d'un produit analogue de viande déshydraté Pending EP4329509A1 (fr)

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EP21170901 2021-04-28
PCT/EP2022/061290 WO2022229299A1 (fr) 2021-04-28 2022-04-28 Composition d'un produit analogue de viande déshydraté

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WO2024200686A1 (fr) 2023-03-29 2024-10-03 Unilever Ip Holdings B.V. Analogue de viande végan

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EP2042043A1 (fr) 2007-09-26 2009-04-01 Nestec S.A. Saveur conservable améliorant la base de goût cultivée et son processus de préparation
DE102009013469B4 (de) 2009-03-19 2014-04-17 Bubbles And Beyond Gmbh Zubereitung zur äußerlichen Anwendung
UA112671C2 (uk) 2011-12-23 2016-10-10 Нестек С.А. Спосіб одержання смако-ароматичної композиції зі смаком і ароматом умамі
BR112021007007A2 (pt) * 2018-11-01 2021-07-13 Société des Produits Nestlé S.A. processo para a produção de um produto análogo de carne

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