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
  • A23J3/22—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
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up

Definitions

• Processes known in the art for producing non-animal derived food compositions may utilise an alginate gelling system.
• such processes generally provide a pre-mixed blend of the dry ingredients needed for alginate gelling, such as an alginate and a source of calcium ions. Once in solution, the pre-mixed blend of alginate will gel immediately. This approach therefore limits the subsequent manufacturing steps that can be undertaken and limits the addition of further ingredients.
• a chelating agent such as TSPP
• TSPP may slow the reaction of alginate with the calcium by preferentially reacting with and sequestering the calcium ions, but generally the use of TSPP alone is not sufficient to overcome the limitations associated with providing a pre-mixed blend of the alginate and other ingredients, including the calcium source.
• the fast gelling of the alginate gel can prevent the fat analogue from being poured and layered (for example with other components) to resemble animal fat as part of a meat analogue.
• WO 2022074217 describes the use of encapsulated calcium to set a proteinbased alginate gel, which can subsequently be cooked or minced.
• a protein-based gel does not mimic the taste and texture of animal fat.
• encapsulation is complex from a manufacturing perspective and is generally undesirable in methods of food preparation.
• a process for producing a fat composition for meat analogues may comprise the following steps:
• the chelating agent may be omitted from the fat composition.
• a process for producing a fat composition may comprise the steps of:
• the present invention provides fat compositions.
• the fat compositions described herein may be used in meat analogues to replicate the taste, texture and appearance of animal-derived fat whilst being substantially free of animal-derived products.
• the fat compositions described herein have a consistency such that the fat composition is solid enough to stand up on its own and be easily sliced with a knife.
• the fat will be solid at room temperature, white in colour and have a flexible texture.
• the fat compositions described herein brown on cooking.
• the taste, texture and appearance closely resemble animal fat (adipose tissue and connective tissue).
• the fat compositions described herein are suitable for use in any meat analogue.
• Meat analogues can replace meat in a vegetarian or vegan diet, and are prepared such that they resemble meat as much as possible in appearance, taste and texture.
• Taste refers to what is perceived by the gustatory system
• texture refers to the mechanical characteristics of the meat analogue, which correlate with sensory perceptions of the meat analogue.
• meat analogues are substantially free of animal products, such as animal-derived proteins and/or animal-derived fats.
• meat analogues are not limited to those food compositions which are substantially free of animal products, since meat analogues may also comprise cultivated animal products, such as cultivated animal protein or cultivated animal fat.
• the term “meat analogue” encompasses any food compositions that are not produced by traditional animal agriculture methods (such as farming and slaughter). Thus, the term “meat analogue” also includes fish analogues and the like.
• the fat compositions described herein are also suitable for use generally in food compositions.
• the fat compositions may be used in dairy analogues, such as cheese analogues, cream analogues, yoghurt analogues, butter analogues, or ice cream analogues, or may be used in baked goods analogues, such as cakes, biscuits and confectionery.
• the fat compositions may comprise a fat, an alginate, a browning agent, a calcium source, and a chelating agent.
• the browning agent may comprise dextrin.
• the fat may also comprise water, or a water-based solvent (such as a plant milk).
• the fat in the fat composition may comprise at least one selected from the group consisting of shea butter, rapeseed oil, canola oil, corn oil, coconut fat, rice bran oil, safflower oil, sesame oil, peanut oil, sunflower oil, linseed oil, avocado oil, grape seed oil, olive oil and palm fat, or a combination thereof.
• the fat in the fat composition may be an oil.
• the fat may comprise sunflower oil.
• the fat may comprise rapeseed oil.
• the fat may comprise olive oil.
• the alginate in the fat composition is the main element responsible for setting the fat composition such that it is solid or semi-solid at room temperature, though it will be appreciated that other setting or gelling agents could be used.
• Alginates are naturally occurring polymers, which may be obtained from bacterial and algal sources. Alginates are commonly obtained from brown seaweed.
• the alginate used in the fat compositions described herein may be an alginate salt.
• the alginate may comprise sodium alginate, potassium alginate, or a combination thereof.
• the alginate is sodium alginate.
• the chelating agent can be any agent useful for reacting with or otherwise sequestering calcium ions.
• the chelating agent may be any compound that reacts with metal ions to form a stable complex.
• the chelating agent may comprise at least one of tetrasodium pyrophosphate (TSPP), sodium hexametaphosphate, sodium citrate, ethylenediaminetetraacetic acid (EDTA), sodium triphosphate, sodium tripolyphosphate, diphosphates, triphosphates, polyphosphates, or a combination thereof.
• the chelating agent may be tetrasodium pyrophosphate (TSPP).
• the chelating agent may be sodium triphosphate.
• the fat composition may be free of vegetable flour.
• the fat composition may comprise between approximately 1 .5% to 40 wt.% of the fat, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 1 .5% to 20 wt.% of the fat.
• the fat composition may comprise between approximately 1 .5% to 15 wt.% of the fat.
• the fat composition may comprise between approximately 1 .5% to 10 wt.% of the fat.
• the fat composition may comprise between approximately 1 .5% to 8 wt.% of the fat.
• the fat composition may comprise between approximately 2% to 7.5 wt.% of the fat.
• the fat composition may comprise between approximately 2.5% to 7.5 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 7 wt.% of the fat.
• the fat composition may comprise between approximately 3.5% to 6.5 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 15 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 14 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 13 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 12 wt.% of the fat.
• the fat composition may comprise between approximately 3% to 11 wt.% of the fat.
• the fat composition may comprise between approximately 10 to 25 wt.% fat, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise approximately
• the fat composition may comprise between approximately 1 to 4 wt.% of the alginate, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 1 to 3 wt.% of the alginate.
• the fat composition may comprise between approximately 1 to 2 wt.% of the alginate.
• the fat composition may comprise between approximately 1.1 to 4 wt.% of the alginate, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 1 .1 to 3 wt.% of the alginate.
• the fat composition may comprise between approximately 1 .1 to 2 wt.% of the alginate.
• the fat composition may comprise between approximately 5 to 20 wt.% of dextrin, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 5 to 18 wt.% of dextrin.
• the fat composition may comprise between approximately 5 to 15 wt.% of dextrin.
• the fat composition may comprise between approximately 8 to 12 wt.% of dextrin.
• the fat composition may comprise between approximately 9 to 11 wt.% of dextrin.
• the fat composition may comprise approximately 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19 or 20 wt.% of dextrin, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 0.4 to 0.8 wt.% of the calcium source.
• the fat composition may comprise between approximately 0.5 to 0.7 wt.% of the calcium source.
• the fat composition may comprise approximately 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65 or 0.7 wt.% of the calcium source, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 0.05 to 1 wt.% of chelating agent, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise approximately 0 to 1 wt.% of chelating agent.
• the fat composition may comprise between approximately 0.1 to 0.5 wt.% of chelating agent.
• the fat composition may comprise approximately 0 to 0.5 wt.% of chelating agent.
• the fat composition may comprise between approximately 0.1 to 0.4 wt.% of chelating agent.
• the fat composition may comprise approximately 0 to 0.4 wt.% of chelating agent.
• the fat composition may comprise between approximately 0.15 to 0.4 wt.% of chelating agent.
• the fat composition may comprise: approximately 5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of a browning agent; approximately 0.1 to 1 wt.% of the calcium source; and approximately 0.1 to 1 wt.% of the chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 1 .5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of a browning agent; approximately 0.1 to 1 wt.% of the calcium source; and approximately 0.1 to 1 wt.% of the chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; and approximately 0.1 to 1 wt.% of the chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 1 .5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; and approximately 0.1 to 1 wt.% of the chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; approximately 0.1 to 1 wt.% of the chelating agent; and water; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 1 .5 to 40 wt.% of the fat; approximately 1 to 4 wt.% of the alginate; approximately 5 to 20 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; approximately 0.1 to 1 wt.% of the chelating agent; and water; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 5 to 40 wt.% olive oil; approximately 1 to 4 wt.% sodium alginate; approximately 5 to 20 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% tetrasodium pyrophosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 1 .5 to 40 wt.% olive oil; approximately 1 to 4 wt.% sodium alginate; approximately 5 to 20 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% tetrasodium pyrophosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 10 to 12 wt.% of the fat; approximately 1 to 2 wt.% of the alginate; approximately 5 to 15 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; and approximately 0.1 to 1 wt.% of the chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% of the fat; approximately 1 to 2 wt.% of the alginate; approximately 5 to 15 wt.% of dextrin; approximately 0.1 to 1 wt.% of the calcium source; approximately 0.1 to 1 wt.% of the chelating agent; and approximately 70 to 80 wt.% water; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 10 to 12 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% tetrasodium pyrophosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% tetrasodium pyrophosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 10 to 12 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0.1 to 1 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.4 to 0.8 wt.% calcium sulphate; and approximately 0.1 to 0.4 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 10 to 25 wt.% fat; approximately 1 to 2 wt.% alginate; approximately 5 to 15 wt.% dextrin; approximately 0.4 to 0.8 wt.% calcium source; and approximately 0.1 to 0.4 wt.% chelating agent; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 10 to 25 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.4 to 0.8 wt.% calcium sulphate; and approximately 0.1 to 0.4 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.1 to 1 wt.% calcium sulphate; and approximately 0 to 1 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise: approximately 2 to 8 wt.% olive oil; approximately 1 to 2 wt.% sodium alginate; approximately 5 to 15 wt.% dextrin; approximately 0.4 to 0.8 wt.% calcium sulphate; and approximately 0 to 0.4 wt.% sodium triphosphate; wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may further comprise at least one protein source, though it is not necessary.
• the at least one protein source may comprise one or more plant proteins, cultured meat proteins, fermented proteins, fungal proteins, bacterial proteins, yeast proteins, algal proteins, or combinations thereof.
• the fat composition may comprise pea protein.
• the fat composition may comprise soy protein.
• the fat composition may comprise pea protein and soy protein.
• the fat composition may comprise the at least one protein source in an advantageously low amount, so as to resemble animal-derived fat.
• the at least one protein source if present, may be present in an amount between approximately 0.01 to 4 wt.%, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may comprise between approximately 0.5 to 3.5 wt.% of the at least one protein source.
• the fat composition may comprise between approximately 1 to 3 wt.% of the at least one protein source.
• the fat composition may comprise between approximately 1 .5 to 2.5 wt.% of the at least one protein source.
• the fat composition may comprise approximately 0.5, 1 , 1.5, 2, 2.5, 3, 3.5, or 4 wt.% of the at least one protein source, wherein the wt.% is based on the total weight of the fat composition.
• the fat composition may further comprise other ingredients.
• One further ingredient is salt, i.e. kitchen salt (sodium chloride), although the addition of potassium chloride is also envisaged.
• the amount of salt may be from 0.1 to 1 .5 wt.% based on the total weight of the fat composition.
• Other further ingredients include flavours, e.g. smoke flavour, herbs, spices, colourants, yeast extract and acidulants, e.g. citric acid, lactic acid.
• the amount of further ingredients may be from 0 to 5 wt.% based on the total weight of the fat composition.
• meat analogues can replace meat in a vegetarian or vegan diet, and are prepared such that they resemble meat as much as possible in appearance, taste and texture.
• meat analogues are substantially free of animal products, such as animal-derived proteins and/or animal- derived fats.
• meat analogues may also comprise cultivated animal products, such as cultivated animal protein or cultivated animal fat.
• the term “meat analogue” encompasses any food compositions that are not produced by traditional animal agriculture methods (such as farming and slaughter).
• the term “meat analogue” also includes fish analogues and the like.
• the invention provides meat analogues comprising a fat composition as described herein and at least one protein source.
• the at least one protein source may comprise one or more plant proteins, cultured meat proteins, fermented proteins, fungal proteins, bacterial proteins, yeast proteins, algal proteins, or a combination thereof.
• the protein source provides the protein that would otherwise be provided by animal meat, for example from farmed animals.
• Plant protein refers to any protein derived from a plant source.
• the plant protein may be any commonly used plant protein, in particular pea protein, soy protein, wheat protein, fava bean protein, chickpea protein, oat protein, lentil protein, maize protein, mung bean protein, hemp protein, pumpkin protein, and combinations thereof.
• the at least one protein source may comprise pea protein.
• the at least one protein source may comprise soy protein.
• the at least one protein source may comprise a combination of pea protein and soy protein.
• meat analogues produced according to the processes described herein may also be prepared using cultured meat protein.
• “Cultured meat protein” also described as “cultivated meat protein” or “lab-grown meat” refers to animal-based protein obtained through a process of culturing animal cells. It is noted that the use of cultured meat protein is described herein for a “meat analogue”, although it will be appreciated that the protein is in fact animal protein.
• the use of cultured meat protein in a meat analogue has the potential to provide animal based protein whilst alleviating some of the ethical and environmental concerns around animal farming and associated land and water use.
• Meat analogues produced according to the processes described herein may also be prepared using fermented proteins.
• Fermented proteins can be used either instead of or in addition to other protein sources described herein (such as plant protein).
• the term “fermented proteins” encompasses plant or other proteins that have been fermented through microbial anaerobic digestion, typically to improve the flavour, texture, or nutritional value of the protein.
• An example of a fermented protein is tempeh.
• Fermented proteins also encompass the use of microorganisms to produce proteins directly, for example by genetically engineering yeast cells to produce a protein of interest.
• fermented proteins may be obtained by any method known in the art.
• Meat analogues produced according to the processes described herein may also be prepared using fungal proteins.
• Fungal proteins can be used either instead of or in addition to other protein sources described herein (such as plant protein).
• fungal protein encompasses any protein produced by or derived from fungi, such as mycoprotein. The advantages of the processes described herein are not limited to those meat analogues comprising the protein sources described above. Any other protein source may be used.
• the at least one protein source may be prepared in a variety of ways.
• the at least one protein source comprises a high moisture protein extrudate.
• high moisture protein extrudate refers to a protein source that has a solid, fibrous structure, with a plurality of aligned fibres in a same or similar orientation. The solid and fibrous structure of high moisture protein extrudate provides a realistic look and texture to the meat analogue.
• high moisture protein extrudate can be obtained by a process of high moisture extrusion, for example by inputting the protein source through a single ortwin barrel extruder and cooling die.
• High moisture extrusion or high moisture extrusion cooking
• High-moisture extrusion of plant proteins has recently gained increasing attention for producing meat alternatives.
• the combination of heating and subsequent cooling of the protein-water mixture facilitates the texturization of the product and produces a layered or fibrous structure with a ‘meat like’ appearance.
• High moisture extrusion is characterised by processing materials with a high water content, compared to traditional extrusion methods. Typically, the materials used in high moisture extrusion have a water weight higher than 40% and often higher than 50%. Often, high moisture extrusion is combined with a twin screw extruder for making unconventional food products.
• the at least one protein source comprises a textured vegetable protein (TVP).
• TVP textured vegetable protein
• TVP is typically rehydrated and held together with other ingredients as a paste-like material.
• TVP may have a non-layered fibrous structure. Rehydrated TVP may have few, short fibres, said fibres running in different orientations to each other.
• Meat analogues as described herein may comprise a fat composition in an amount between approximately 1 to 50 wt.%.
• Meat analogues as described herein may comprise a fat composition in an amount between approximately 1 to 50 wt.%, and the at least one protein source in an amount between approximately 50 to 99 wt.%, wherein the wt.% is based on the total weight of the meat analogue.
• Meat analogues as described herein may comprise a fat composition in an amount between approximately 1 to 25 wt.%.
• a process for producing a meat analogue may comprise the following steps:
• the at least one protein source may comprise one or more plant proteins, cultured meat proteins, fermented proteins, fungal proteins, bacterial proteins, yeast proteins, algal proteins, or combinations thereof.
• the protein source may comprise pea protein.
• the protein source may comprise soy protein.
• the protein source may comprise a combination of pea and soy protein.
• the at least one protein source may be a high moisture protein extrudate.
• high moisture protein extrudate refers to a protein source that has a solid, fibrous structure, with a plurality of aligned fibres in a same or similar orientation.
• the solid and fibrous structure of high moisture protein extrudate provides a realistic look and texture to the bacon analogue, as described in more detail above.
• the at least one protein source may have a fibrous structure.
• a process of layering the fat composition with at least one protein source may be used, in order to give the appearance of animal meat.
• the layers may be set in a mould and subsequently sliced.
• the slices resemble slices of animal meat.
• the amount of fat composition used in the processes described herein can be adapted depending on the meat analogue to be prepared.
• the invention also includes a process for making a meat analogue, comprising combining a fat composition as described herein with a protein source, wherein the fat composition is set and chopped into chunks or pieces, and mixed with the protein source.
• Fat compositions as described herein may also be useful for recreating the skin of animal meat, such as a chicken skin.
• the invention therefore also includes a process for making a meat analogue, comprising combining a fat composition as described herein with a protein source, wherein the fat composition surrounds the protein source.
• the fat composition can surround, coat, envelop, package or otherwise encase the protein source, either fully or partially.
• the fat analogue resembles the skin of animal meat in appearance.
• the invention also provides processes for producing a bacon analogue, using the fat compositions and methods of manufacturing the same as described herein.
• the use of two different compositions in the bacon analogues described herein - a first fat composition and a second protein source - provides the bacon analogues of the invention with a hyper-realistic sensory profile.
• the bacon analogues closely resemble animal bacon prior to cooking. During cooking, the fat compositions provide browning and crispness. When eaten, the fat composition provides succulence and the protein source provides texture.
• the bacon analogues described herein are surprisingly superior to the bacon analogues available in the art.
• a process for producing a bacon analogue may comprise the following steps:
• the at least one protein source may comprise one or more plant proteins, cultured meat proteins, fermented proteins, fungal proteins, bacterial proteins, yeast proteins, algal proteins, or combinations thereof.
• the protein source may comprise pea protein.
• the protein source may comprise soy protein.
• the protein source may comprise a combination of pea and soy protein.
• the kit may further comprise a calcium source.
• the calcium source is provided separately to the other components (for example, in a separate container).
• the kit may comprise a fat, an alginate, a browning agent and a chelating agent, wherein the fat, alginate, browning agent and the chelating agent are provided as a pre-mixed blend, and may further comprise a calcium source.
• the kit may also comprise at least one protein source, flavourings, sugar, salt, or combinations thereof.
• the process may further comprise a step of applying a pre-wash to the at least one protein source prior to step (c).
• the pre-wash is preferably a liquid which can be used to enhance the adhesion between the fat and the protein.
• the pre-wash is applied by coating or covering the protein source in the pre-wash, for example by submerging the protein source in a container of the pre-wash.
• the protein source may then be removed from the pre-wash.
• the protein source retains a layer of pre-wash on its exterior surface.
• the protein source may retain an amount of pre-wash that corresponds to between approximately 5 and 10% of the weight of the protein source, prior to the pre-wash step.
• the invention also provides a process for producing a meat analogue in which a first and a second protein source are adhered together.
• Such processes are particularly useful in the production of large meat analogues, such as meat analogues intended to resemble whole joints of meat.
• said processes can be used to adhere a first high moisture protein extrudate to a second high moisture protein extrudate.
• Manufacturing instruments for producing meat analogues may be limited to producing proteins (such as high moisture protein extrudate) at a maximum size (for example, a maximum height or diameter).
• the processes described herein can overcome these limitations by enabling several pieces of protein (such as high moisture protein extrudate) to be adhered together.
• the process may further comprise a step of applying a pre-wash to the first protein source prior to step (c).
• the pre-wash is preferably a liquid which can be used to enhance the adhesion between the first protein and the second protein.
• the pre-wash is applied by coating or covering the first protein source in the pre-wash, for example by submerging the first protein source in a container of the pre-wash.
• the first protein source may then be removed from the prewash.
• the first protein source retains a layer of pre-wash on its exterior surface.
• the first protein source may retain an amount of pre-wash that corresponds to between approximately 5 and 10% of the weight of the first protein source, prior to the pre-wash step.
• the first protein source may retain an amount of pre-wash that corresponds to between 5.5 and 7.5% of the weight of the first protein source prior to the pre-wash step.
• the first protein source may retain an amount of pre-wash that corresponds to 6.5% of the weight of the first protein source prior to the pre-wash step.
• the first protein source may have a weight of 100 g prior to the prewash step. After applying the pre-wash to the first protein source, any excess may be removed or allowed to drain off, such that the total combined weight of the first protein source and the pre-wash may be 106.5 g (in other words, 6.5 g of pre-wash has been retained on the first protein source).
• the process for producing a meat analogue may therefore comprise the steps of:
• the adhering agent is applied by coating or covering the first protein source in the adhering agent, for example by dusting the first protein source with a powdered form of the adhering agent.
• the first protein source may retain a layer of the adhering agent on its exterior surface.
• the first protein source may retain an amount of adhering agent that corresponds to between approximately 0.5 and 6 % of the weight of the first protein source, prior to the pre-wash step.
• the first protein source may retain an amount of adhering agent that corresponds to between 1 and 5 % of the weight of the first protein source prior to the pre-wash step.
• the invention encompasses processes in which a first protein source may be adhered or otherwise attached to a second protein source, and subsequently a fat analogue is adhered or otherwise attached to one of the first or second protein sources, in accordance with the methods disclosed herein.
• the invention also encompasses adhering or otherwise attaching a fat analogue to a first protein source, and subsequently adhering or otherwise attaching a second protein source to either the fat analogue, or the first protein source.
• the invention provides a process for producing a meat analogue, the method comprising the steps of:
• adhering agent comprises psyllium husk and/or guar gum
• the present invention also encompasses the use of psyllium husk in a method of attaching or adhering components of a meat analogue to each other.
• the present invention encompasses the use of psyllium husk in a method of attaching a fat analogue to at least one protein source.
• the at least one protein source can be any protein source described herein, such as one or more plant proteins, cultured meat proteins, fermented proteins, fungal proteins, or a combination thereof.
• the protein source is a high moisture protein extrudate.
• the protein source may have a fibrous structure, as described herein.
• the fat analogue may also be any fat analogue described herein.
• the fat analogue may comprise a fat, an alginate and water, and may optionally further comprise a calcium source and a chelating agent.
• the fat analogue may also comprise dextrin or another browning agent.
• the at least one protein source, the fat analogue, or both, may be substantially free of animal products.
• the meat analogue may have a layered structure.
• the meat analogue may comprise a first layer comprising a fat analogue, and a second layer comprising a protein source.
• the present invention also encompasses the use of psyllium husk in a method of attaching a first protein source to a second protein source.
• the first and second protein sources may be the same, or they may be different.
• the first and second protein sources may both comprise pea protein.
• a first protein source may comprise a plant protein
• a second protein source may comprise a fungal protein.
• the protein source or sources may be any protein source as described herein, for example a high moisture protein extrudate. Said method may be useful when producing analogues of large joints of meat, which may require two or more pieces of protein to be adhered or otherwise joined together.
• the at least one protein source, the fat analogue, or both, may be substantially free of animal products.
• the meat analogue may have a layered structure. In other words, the meat analogue may comprise a first layer comprising a first protein source, and a second layer comprising a second protein source, which may be the same or different to the first protein source.
• the present invention also encompasses the use of guar gum in a method of attaching or adhering components of a meat analogue to each other.
• the high moisture protein extrudate comprised a combination of pea and soy protein as the protein sources, and also included flavourings, oil, salt, maltodextrin and starch.
• the fat analogues tested were hydrocolloid-based gels, including a waterbased alginate gel, and a konjac gel. In some experiments, the ability of specific adhering agents to attach a piece of high moisture protein extrudate to another piece of high moisture protein extrudate (instead of to a fat) was also assessed.
• the meat analogues were assessed based on their adhesion during storage, handling, and slicing. In particular, meat analogues were handled in a manner consistent with forces typical of consumer handling and cutting. Meat analogues were scored based on the following criteria:
• psyllium husk or guar gum as an adhering agent had no adverse effect on taste or any other organoleptic properties of the meat analogue.

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• 2023
  • 2023-08-17 EP EP23758579.9A patent/EP4572613A2/de active Pending
  • 2023-08-17 WO PCT/EP2023/072674 patent/WO2024038139A2/en not_active Ceased

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