Potato glycoproteins as binders in meat substitutes

Abstract

The invention provides a method of inhibiting off-flavour formation in a food product prepared from or comprising a mixture comprising water, lipids and native patatin; and a food product prepared thereby.

Description

Background Art

[0001] Native patatin can be used in foods for a variety of reasons, including as a gelling agent or emulsifier. In foods that also include lipids and in which the native patatin comes in contact with the lipids, the use of native patatin under certain conditions may result in the development of off-flavors.

[0002] It is known that potato glycoprotein can hydrolyze phospholipids and monoglycerides, but generally does not have hydrolytic activity on triglycerides (see, for example, Hirschberg et al, Eur. J. Biochem 2001, 268, 5037, Galliard et al., Biochem. J. 1971, 121, 379 or Andrews et al, Biochem J. 1988, 252, 199). However, potato glycoprotein is described as having specific but low activity on triglycerides with short-chain fatty acids, which is conducive to the development of cheese flavor (WO 2014 / 007621). However, most common vegetable lipids do not contain such short-chain fatty acids. In fact, most vegetable lipids generally only contain fatty acids with a chain length of C8 or longer. Therefore, before the current view, it was not recognized that potato glycoprotein could cause the hydrolysis of lipids with medium-chain to long-chain fatty acids to a large extent.

[0003] Baked goods, especially vegan baked goods, can be based on doughs or batters that include native potato protein. Such doughs or batters typically also include lipids. In such products, the native potato protein serves to bind the dough or foam the batter before or during the baking process, as well as to stabilize the emulsion. Although the potato protein denatures during the baking process, the resulting baked goods still benefit from the presence of the denatured protein because it binds the baked goods into a solid, palatable food product to provide a spongy structure and a springy texture. However, the presence of native potato protein during the preparation of the dough and batter, as well as during the baking process, can lead to the development of off-flavors, a previously unrecognized drawback.

[0004] Meat substitutes are another food product where natural potato glycoprotein may be present. In such products, natural potato glycoprotein acts as a gelling agent, giving the product a suitable solid appearance. Inherently, meat substitutes also contain lipids.

[0005] Two broad categories of meat substitutes can be distinguished: One category is the ready-to-eat type, which is cooked during the production process and which can be consumed by the end consumer as is or after reheating.

[0006] The second category of meat substitutes is "raw" meat substitutes. Raw meat substitutes imitate animal-derived meat because they are not cooked during production. A heating step is necessary before consumption.

[0007] Where meat substitutes include native potato glycoprotein, the potential for off-flavors from native potato glycoproteins was previously unrecognized. This is particularly problematic with raw meat substitutes, where potato glycoproteins remain in their original form for a considerable period of time in contact with lipids. However, the presence of potato glycoproteins during the preparation process may also contribute to off-flavors in pre-prepared products.

[0008] The present invention is based on the insight that native potato glycoprotein, when present in the presence of certain types of lipids, may cause off-flavors. The present invention provides a mixture comprising water, native potato glycoprotein and certain types of lipids, which mixture inhibits the development of off-flavors. Summary of the Invention

[0009] The inventors have discovered that the use of native potato glycoprotein as a binder in lipid-containing foods results in the development of off-flavors whenever the lipid and native potato glycoprotein come into contact, and that this off-flavor development occurs faster at higher temperatures (as long as the potato glycoprotein is not denatured).

[0010] Therefore, for any food product that includes or is made from native potato protein, off-flavor formation can occur during preparation, storage, and the first stage of baking. The inventors have discovered that off-flavor formation can be prevented by preparing the food product using only specific types of lipids. This allows for the production of food products with reduced off-flavors and / or a long shelf life, such as up to 14 days or longer (if frozen).

[0011] Therefore, the inventor provides a method for making food, comprising:

[0012] a) providing a mixture comprising water, native potato glycoprotein, and a lipid, wherein the lipid is defined as a substance comprising triglycerides of fatty acids;

[0013] b) preparing food;

[0014] wherein the fatty acids in the lipids include less than 2% by mass of fatty acids with a chain length of C12 or less.

[0015] Natural potato glycoprotein is a protein present in tubers, such as the tubers of potatoes (potatoes). Those skilled in the art know which proteins in tubers can be considered potato glycoprotein.

[0016] Potato glycoprotein is a protein naturally present in tubers as a storage protein. Storage protein is a protein that plays a role in storing nitrogen, sulfur and / or carbon, enabling plants to survive in unfavorable growth conditions or between growing seasons. In rhizomes, storage protein is usually present in an amount of 40-50wt.% of all proteins. The characteristics of storage protein can usually be 35-50kDa for molecular mass, preferably 38-45kDa and / or an isoelectric point of 4.8-5.6. Molecular mass can be measured by conventional known methods, such as sodium lauryl sulfate polyacrylamide gel electrophoresis (SDS page). Isoelectric point can also be measured by conventional known methods, for example isoelectric focusing.

[0017] In this context, the natural potato protein is preferably provided to the mixture in the form of a protein isolate comprising natural potato protein. In a preferred embodiment, the protein isolate comprising natural potato protein is a natural tuber protein isolate, preferably a natural potato protein isolate. In the natural tuber protein isolate, the protein is preferably present in an amount of at least 75 wt.%, preferably at least 85 wt.%, relative to the dry matter.

[0018] In a preferred embodiment, a natural tuber protein isolate, such as a natural potato protein isolate, comprises at least 35 wt.%, preferably at least 40 wt.%, of potato storage protein, based on wt.% of total protein. In embodiments where 35-60 wt.% of potato storage protein is present relative to total protein, the tuber protein isolate may be referred to as a total tuber protein isolate.

[0019] In a further preferred embodiment, the natural tuber protein isolate, such as a natural potato protein isolate, comprises at least 75 wt.%, preferably at least 80 wt.%, of potato storage proteins, based on wt.% of total protein. In embodiments where 60 wt.% or more up to 85 wt.% of potato storage proteins are present relative to total protein, the tuber protein isolate may be referred to as a HMW isolate comprising potato glycoprotein.

[0020] In a further preferred embodiment, a natural tuber protein isolate, such as a natural potato protein isolate, comprises at least 90 wt.%, more preferably at least 95 wt.%, of potato storage proteins, based on wt.% of total protein. In embodiments where 90 wt.% or more, up to and including 100 wt.%, of potato storage proteins relative to total protein are present, the tuber protein isolate may be referred to as a potato glycoprotein isolate. An example of a potato glycoprotein isolate is Solanic 200 from Avebe.

[0021] Native potato protein can be isolated from potato tubers or from other potato-derived process materials, such as potato juice (e.g., the juice obtained as a by-product in the manufacture of potato starch) or potato chip water (process water obtained when potatoes are formed for consumption as, for example, French fries or potato chips). A particularly convenient method for isolating native potato protein is described in WO 2008 / 069650, although other methods are also available to those skilled in the art. Furthermore, native potato protein is commercially available.

[0022] In a further preferred embodiment, native potato protein is used in the state in which it occurs in nature. That is, native potato protein has preferably not been modified, such as by cross-linking or complexation. As is well known to those skilled in the art, native potato protein is by definition a non-denatured protein; that is, native potato protein is a protein that is able to perform its natural biochemical function. Thus, native potato protein is clearly not denatured and has not undergone, for example, coagulation, such as heat coagulation or acid coagulation.

[0023] Native potato glycoprotein may be present in any amount in the mixture, such as 0.1-25 wt.%, preferably 0.5-20 wt.%, more preferably 0.75-15 wt.%. Higher amounts of native potato glycoprotein and higher temperatures result in greater off-flavor formation, which can be inhibited or eliminated by using lipids as defined herein.

[0024] Water may also be present in any amount, such as 5-95 wt.%, preferably 10-90 wt.%, more preferably 15-85 wt.%. The amount of water varies depending on the type of formulation being prepared, as is well known in the art.

[0025] The lipid included in the mixture is defined as a substance comprising fatty acid triglycerides, as known in the art. Fatty acid triglycerides are also referred to as triacylglycerols (TAGs) or triglycerides. Although the term lipid can sometimes be used to include various other glycerides, such as phospholipids or sugar esters, the term lipid herein is limited to fatty acid triglycerides, i.e., molecules based on glycerol esterified with fatty acids on all three hydroxyl units of the glycerol moiety.

[0026] The fatty acids in the lipids include less than 2 mass%, preferably less than 1.5 mass%, more preferably less than 1 mass%, even more preferably less than 0.5 mass% of fatty acids with a chain length of C12 or less.

[0027] In a preferred embodiment, the fatty acids comprise less than 2 mass%, preferably less than 1.5 mass%, more preferably less than 1 mass%, even more preferably less than 0.5 mass% of fatty acids with a chain length of C14 or less.

[0028] In a further preferred embodiment, the fatty acids comprise less than 30 mass%, preferably less than 25 mass%, more preferably less than 20 mass%, even more preferably less than 15 mass% of fatty acids with a chain length of C16 or less.

[0029] In a further preferred embodiment, the lipid is a substance in which at least 92 mass%, preferably at least 94 mass%, more preferably at least 96 mass% of the fatty acids are fatty acids with a chain length of C16 or longer.

[0030] In a further preferred embodiment, the lipid is a substance in which the total amount of C10-C16 fatty acids relative to the total amount of fatty acids is less than 35% by mass, preferably less than 25% by mass, even more preferably 18% by mass.

[0031] It has been found that native potato glycoproteins have at least some activity towards certain lipids comprising fatty acids of chain length C10 or greater, at least to an extent sufficient to cause off-flavors. This activity is also present towards certain lipids comprising fatty acids of chain length C12 or greater, and even towards certain lipids comprising fatty acids of chain length C14 or greater. Even lipids comprising fatty acids of chain length C16 or greater can be hydrolyzed by potato glycoproteins to an extent sufficient to cause off-flavors.

[0032] Thus, the concept underlying the present invention is that potato glycoprotein exhibits activity towards triglycerides of chain length C8-C16 to the extent that this activity results in off-flavors.

[0033] The effect of potato glycoprotein may be hydrolysis, but also other, as yet unknown, enzymatic activities of potato glycoprotein may be inhibited by the use of lipids as defined in claim 1 and elsewhere. The exact mechanism behind the formation of off-flavors in food products containing native potato glycoprotein but using lipids other than those in claim 1 is not currently known. However, the examples show that food products formulated in accordance with the present invention inhibit the formation of off-flavors.

[0034] Off-flavor is defined herein as a lingering bitter taste after swallowing, accompanied by a pungent odor that can be described as "paint" or "vomit." The lipids described in claim 1 and elsewhere can be used to avoid off-flavor formation.

[0035] Off-flavors can preferably be determined by sensory evaluation. Off-flavors can also be determined in model systems by measuring the release of free fatty acids and / or by measuring the para-anisidine value. In this case, off-flavors can be defined as absent if the pAV of the lipids remains at 2 or less, preferably 1.5 or less, even more preferably 1 or less, and / or if the free fatty acids released from the lipids are less than 50 mmol / kg oil, preferably less than 40 mmol / kg oil.

[0036] Highly preferred lipid is vegetable lipid, such as seed oil, walnut oil or fruit oil. Also can use the mixture of different lipids. Especially preferred lipid comprises one or more lipids in the group being made up of corn oil, soybean oil, rapeseed oil, sunflower seed oil, grape seed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil. In optional embodiment, lipid can be partially hydrogenated.

[0037] Lipids may be referred to colloquially as fats or oils. Oils herein are lipids that are fluid or viscous at 20°C (at atmospheric pressure). Fluidity or viscosity are terms that reflect the ability to flow under the influence of gravity.

[0038] The fat herein is a lipid that is solid at room temperature (20°C, atmospheric pressure). Solidity herein is defined as the ability to maintain a specific shape for at least 24 hours without support. If pressure above atmospheric pressure is applied, the solid lipid can change shape, and the changed shape can be maintained without support for at least 24 hours after the pressure is applied.

[0039] The lipid that is provided to the mixture is preferably pure as far as possible. That is, the amount of the free fatty acids (" FFA ") in the lipid is preferably less than 18mmol / kg lipid, more preferably less than 9mmol / kg lipid, even more preferably less than 3mmol / kg lipid. The amount of the free fatty acids in the lipid can be determined by chemical titration, as described below. The amount of the free fatty acids also can be determined by HPLC, as well known in the art.

[0040] Additionally or alternatively, the total amount of diacylglycerols ("DAG") and monoacylglycerols ("MAG") provided to the lipids of the mixture is preferably less than 10 wt.%, more preferably less than 6 wt.%, even more preferably less than 4 wt.%, relative to the total lipids. The amount of DAG and MAG in the lipids can be determined by, for example, the method described in "Standard Methods for the Analysis of Oils, Fats and Derivatives", 7th Edition, 1st Supplement (IUPAC, 1987). stSupplement to the 7 th edition (IUPAC, 1987)) or capillary column gas chromatography.

[0041] Food products that may be prepared using the present invention include any food product containing or prepared from a mixture comprising water, native potato glycoprotein and a lipid as defined elsewhere.

[0042] In this context, two types of food products can be distinguished based on the mechanism of off-flavor development: foods that develop off-flavors due to prolonged periods of contact of native potato glycoproteins with lipids ("cold storage" type foods) and foods that develop off-flavors due to a brief heat shock of contact of native potato glycoproteins with lipids ("heat shock" type foods).

[0043] In cold storage type foods, the extended period of time that the native potato glycoprotein is in contact with the lipid is typically a storage period, preferably cold storage. Storage includes any extended period of time during which no active steps are performed on the food. Storage thus means that the food is left to rest for any reason, including one or more of storage, a gelling period, or a period of maturation, ripening, or fermentation prior to sale or shipment.

[0044] Cold storage type food refers to food whose preparation includes a step of cooling to a temperature of -35° C. to 20° C. In a preferred embodiment, the cold storage type food is not heated to a temperature higher than 60° C. before cooling.

[0045] Cold storage type food products are food products comprising water, potato protein and lipids, wherein during the storage period the native potato protein comes into contact with the lipids, wherein during the storage period the potato protein is native and therefore has the potential to cause off-flavor formation, which off-flavor formation is suppressed by the choice of the lipid according to the invention.

[0046] In the preferred cold storage type food, native potato glycoprotein is present in the mixture as a gelling agent. In this case, the temperature during storage is preferably 0-20°C, more preferably 0-10°C, even more preferably 0-5°C.

[0047] Examples of cold storage type foods are meat substitutes, batters, doughs, cheeses, cream cheeses, butter, yogurts, sauces, dressings and creams, most preferably plant-based (vegetarian) batters, doughs, cheeses, cream cheeses, butter, yogurts, sauces, dressings or creams.

[0048] A heat shock type food product is a food product wherein the preparation of the food product comprises the step of heating the food product to a temperature of at least 75°C, preferably at least 125°C, more preferably 150°C, for a period of at least 1 minute, preferably at least 15 minutes. A heat shock type food product is a food product prepared from a mixture of water, native potato glycoprotein and lipid, wherein the native potato glycoprotein is in contact with the lipid, and wherein the increase in temperature during heating leads to the formation of off-flavors prior to denaturation and concomitant inactivation of the potato glycoprotein.

[0049] Examples of heat-shock foods are typically baked products such as muffins, cookies, cakes, pies, macarons, sponge cakes, or waffles. Further preferred heat-shock foods are fried snacks (products with a pastry crust and a filling, which are typically prepared by heating in fat or oil to a temperature of 150-200° C.), such as croquettes, fried chicken nuggets, fried fish sticks, or spring rolls, and most preferably plant-based (vegetarian) fried snacks.

[0050] These two types of food products are not necessarily mutually exclusive: in some foods, both mechanisms of off-flavor formation are relevant. Dough that has been aged at room temperature for several hours to several days can then be baked. In this case, if the lipids used are not those according to the invention, the baked dough may experience off-flavor formation via both mechanisms. Similarly, meat substitutes are stored cold for long periods of time before being heated for cooking, so both mechanisms of off-flavor formation apply to meat substitutes as well. Baked products and meat substitutes are therefore highly preferred embodiments of the present invention.

[0051] However, in general, cold storage type foods can be distinguished from heat shock type foods by identifying the primary mechanism responsible for off-flavor formation in foods without the use of the lipids of the present invention.

[0052] Therefore, meat substitutes are considered cold storage type foods because most of the off-flavor formation occurs during the cold storage period, and the short cooking / baking period contributes relatively less off-flavor. On the other hand, baked products such as muffins are considered heat shock type foods because relatively less off-flavor formation occurs during the short period of batter preparation before baking, and off-flavor formation is more likely to occur during the baking period.

[0053] In a preferred embodiment, the food of the present invention is a vegetarian or vegan food, preferably a vegan food. This advantage is that the lipids introduced during the production of the food can be controlled. This is because, during the production of vegan food, lipids are usually introduced in the form of isolated and / or purified vegetable lipids, which usually have a known composition. For foods comprising meat, fish, or crustaceans, the meat, fish, or crustaceans may contribute lipids whose composition is less well known and / or contribute lipids not according to the present invention.

[0054] The food products of the present invention may be prepared by methods commonly known for preparing food products of the type in question. Reference is made to the general general knowledge regarding the preparation of any individual food product described herein.

[0055] Preparation of the food product preferably comprises one or more steps of shaping, mixing, cooling, heating, fermenting, combining with other ingredients and / or storage for a period of time, preferably cold storage, at a temperature of less than 15° C., preferably less than 10° C. This is well known in the art.

[0056] Meat substitutes

[0057] In one embodiment, the present invention provides a method for making a meat substitute, comprising:

[0058] a) providing a mixture comprising water, denatured vegetable protein, native potato glycoprotein, and lipid, wherein the lipid is defined as a substance comprising triglycerides of fatty acids;

[0059] b) shaping the meat substitute; and

[0060] c) cooling the meat substitute to a temperature of -35°C to 20°C;

[0061] wherein the fatty acids in the lipids comprise less than 2% by mass of fatty acids having a chain length of C12 or less. Reference is made to the above for further description of lipids useful in the present invention.

[0062] In this context, meat substitutes are products that resemble meat from animal sources but are made primarily with plant-based ingredients. Therefore, meat substitutes are suitable for vegetarians and, depending on the ingredients used, can also be suitable for a vegan lifestyle.

[0063] Vegetarian meat substitutes are meat substitutes that do not include meat derived from mammals or poultry, but may include meat derived from fish or crustaceans such as shrimp or shellfish, and may also include non-meat products derived from animals (products that do not require the animal to be scored), such as milk, cream, or eggs. In a preferred embodiment, the vegetarian meat substitute does not include meat derived from mammals, poultry, fish, or crustaceans, but may include non-meat products derived from animals, such as milk, cream, or eggs.

[0064] Vegan meat substitutes are meat substitutes that do not include any products derived from animals. Vegan meat substitutes include only plant-based ingredients.

[0065] Preferably, the meat substitute is a non-meat analogue of a burger, meatballs, sausages, minced meat, schnitzel, kebabs, chicken nuggets, ribs, filet or meat loaf.

[0066] To obtain the meat substitute of the present invention, first, a mixture comprising water, denatured protein, native potato glycoprotein, and lipid is provided. Preferably, the mixture comprises at least 20 wt.%, more preferably 30-85 wt.%, even more preferably 48-65 wt.%, and even more preferably 51-61 wt.% of water relative to the total weight of the mixture.

[0067] The denatured protein can be any non-meat protein, including (for certain vegetarian products) proteins derived from fish or crustaceans. Preferably, however, the denatured protein is a denatured vegetable protein. The denatured protein is preferably present in an amount of 3-35 wt.%, preferably 10-30 wt.%, more preferably 15-26 wt.%, and even more preferably 18-24 wt.%, relative to the total weight of the mixture.

[0068] The denatured vegetable protein is preferably a protein derived from tubers, cereals, nuts or legumes. In a particularly preferred embodiment, the protein is selected from the group consisting of soy protein, pea protein, wheat protein / gluten, potato protein, faba bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelt protein, most preferably soy protein or pea protein. The denatured vegetable protein is preferably a coagulated protein, such as a protein obtained by acid or heat coagulation. Those skilled in the art can obtain denatured vegetable proteins by known methods.

[0069] In a highly preferred embodiment, the denatured vegetable protein is a texturized vegetable protein. Texturized vegetable proteins are well known and commercially available. Texturized vegetable proteins are vegetable proteins that have undergone an extrusion step to provide the protein with a meat-like fibrous structure. In a highly preferred embodiment, the texturized vegetable protein is texturized pea protein, texturized soy protein, texturized potato protein, or texturized gluten.

[0070] Native potato glycoprotein is preferably present in the mixture in an amount of 1-15 wt.%, preferably 2-10 wt.%, more preferably 2.5-7.5 wt.%, relative to the total weight of the mixture.

[0071] In a preferred embodiment, native potato protein is the only native protein in the mixture and in the final meat substitute. This has the advantage of providing good cohesive strength. In this context, potato protein being the only native protein means that the mixture comprises 60 wt.% or more, preferably at least 90 wt.% or more, of potato storage proteins relative to all native proteins. Thus, embodiments in which potato protein is provided as a HMW potato protein isolate or, preferably, as a potato protein isolate are considered embodiments in which native potato protein is present as the only native protein. In particular, the mixture preferably does not include native protease inhibitors.

[0072] It has been found that the lipids as defined herein produce an advantage in that the meat substitute does not develop off-flavors when stored in the period between production and consumption. Furthermore, it has been found that the lipids as defined herein can inhibit off-flavor formation during heating of the meat substitute prior to consumption.

[0073] The lipid is preferably present in an amount of 3-25 wt.%, preferably 5-18 wt.%, more preferably 8-15 wt.%, relative to the total weight of the mixture.

[0074] Preferably, in the meat substitute, the lipid is a fat or oil having a melting point above -30° C., preferably above -20° C., even more preferably above -10° C., even more preferably above -5° C. The melting points of suitable lipids in this context are generally known, for example, from textbooks, but can also be determined experimentally by slowly heating the lipid and measuring the temperature at which the lipid melts.

[0075] In a preferred embodiment, the lipid of the present invention is a lipid that is solid at a temperature in the range of -35°C to 20°C, preferably -18°C to 15°C, more preferably 0°C to 10°C. Preferably, in this embodiment, the melting point of the lipid is higher than 20°C, more preferably higher than 25°C, even more preferably higher than 30°C. The advantage of using a lipid that is solid at room temperature is that it can provide the meat substitute with a meat-like appearance and better retain its shape.

[0076] In order not to negatively affect the bite and mouthfeel, the lipid preferably has a melting point below 60°C, preferably below 50°C, more preferably below 45°C, even more preferably below 40°C.

[0077] Therefore, the melting point of the lipid that is solid in the temperature range of -35°C to 20°C is preferably in the range of 20-60°C, more preferably 25-50°C, even more preferably 30-45°C, most preferably 30-40°C.

[0078] The mixture may generally be prepared by any conventional means and may be prepared by combining the ingredients in any order. In a preferred embodiment, the denatured protein is mixed with a portion of the lipid and subsequently a second portion of the lipid is added to obtain a homogenous mass which can be shaped by applying gentle pressure.

[0079] When the denatured protein is a texturized vegetable protein, it is preferred that the texturized protein be hydrated prior to providing the mixture. In such an embodiment, the texturized vegetable protein is first mixed with water to achieve hydration and then mixed with any other ingredients and the lipid or lipid portion, as described above. The mixture is preferably a homogenized mixture of the various ingredients.

[0080] In preferred embodiments, the mixture may additionally include various other ingredients to enhance flavor, appearance, texture, mouthfeel, etc. Preferably, the mixture includes one or more salts, such as a salt selected from the group consisting of sodium chloride, potassium chloride, or calcium chloride, sodium or potassium glutamate, and calcium sulfate. The salt may be present in an amount, for example, of 0.1-5 wt.%, preferably 0.5-2.5 wt.%, relative to the total weight of the mixture. In a highly preferred embodiment, the mixture includes 0.1-3 wt.%, preferably 0.5-2 wt.%, relative to the total weight of the mixture, of sodium chloride.

[0081] Additionally, the mixture may include pigments such as heme-like pigments, red beet pigments, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment, and amaranth. The amount of pigment varies with the type of pigment used and can be determined by routine experimentation.

[0082] In a preferred embodiment, the mixture further comprises one or more fibers, in particular dietary fibers, such as those selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, plantain fiber, bamboo fiber, soy fiber, pea fiber, mung bean fiber, cassava fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan, and oligosaccharides. The amount of fiber may be 0.1-10 wt.%, preferably 0.5-7.5 wt.%, and more preferably 1-5 wt.%, relative to the total weight of the mixture.

[0083] Furthermore, texturisers such as natural starch, modified starch, cellulose derivatives, carrageenan, alginates, agar, konjac, xanthan gum and pectin may preferably be included in the mixture in an amount of 1-10 wt.%, preferably 1.5-5 wt.%, relative to the total weight of the mixture.

[0084] It is further preferred to include flavor-forming adjuvants, such as Maillard active ingredients, among which for example dextrose, ribose and maltodextrin. The flavor-forming adjuvant may be present in an amount of 0.1-5 wt.%, preferably 0.2-2 wt.%, relative to the total weight of the mixture.

[0085] Additionally, other flavorings may be present in the mixture, such as sweeteners selected from the group consisting of sucrose, glucose, fructose, syrups and artificial sweeteners.

[0086] In a preferred embodiment, the mixture or the resulting meat substitute does not comprise hydrocolloids such as alginates, agar, konjac, xanthan gum, pectin or carrageenan. In a further preferred embodiment, the mixture or the resulting meat substitute does not comprise gelling non-starch carbohydrates such as cellulose derivatives, in particular methylcellulose or carboxymethylcellulose. In a further preferred embodiment, the mixture or the resulting meat substitute does not comprise modified starch.

[0087] The ingredients of the mixture of native potato protein, lipid, and protein can be present in various weight ratios. The weight ratio of native potato protein:lipid is preferably 1:1-1:5, more preferably 1:1-1:3. The weight ratio of lipid:denatured protein is preferably 1:1-1:5, more preferably 1:1-1:3. The weight ratio of potato protein:protein is preferably 1:1-1:10, more preferably 1:2-1:6. Thus, the weight ratio of potato protein:lipid:protein is preferably 1:(1-3):(2-6), preferably 1:(1.5-2.5):(3-4), in that order. The remainder of the mixture is water and optional other ingredients, as outlined elsewhere.

[0088] The mixture, as described above, is then formed into the desired shape. The shape is determined by the type of meat substitute. Any shape may be used, although to appeal to consumer preferences, the shape chosen is preferably conventional for the type of meat substitute in question. For example, hamburgers may be formed into a round, disc-like shape, sausages may be provided in a cylindrical form, and meatballs may be provided in a spherical shape.

[0089] The forming can be achieved by any conventional means. However, preferably, the forming is achieved by introducing the mixture into a mold of a selected shape. Preferably, the mixture is added to the selected mold and then pressed to obtain a dense structure similar to meat from an animal.

[0090] The mixture is then cooled to a temperature of -35°C to 20°C, preferably -18°C to 15°C, more preferably 0°C to 10°C, and even more preferably 0°C to 5°C. Cooling causes the natural potato glycoprotein to gel, thereby maintaining the shape of the meat substitute without the need for a mold. Cooling can be achieved by any conventional means. Refrigeration is preferred. If cooling is performed to a temperature below 0°C, it is preferably performed in two steps: first cooling to a temperature of 0-20°C to achieve gelation of the potato glycoprotein, and then cooling to a lower temperature.

[0091] In a very preferred embodiment, the method of the present invention produces a raw meat substitute. In this embodiment, the meat substitute is not heated to a temperature above 60°C before cooling. Instead, the meat substitute is cooled and typically maintained at a temperature of -35°C to 20°C, preferably -18°C to 15°C, more preferably 0°C to 10°C, more preferably 0°C to 5°C throughout the entire time period until the meat substitute is cooked. This time period is the time period between the production of the meat substitute and its consumption. During this time period, the meat substitute is transported from the production location to various retail stores and to the end consumer. This time period is preferably 1-14 days. This is especially true in embodiments where the cooling is typically maintained at a temperature between 0°C and 15°C.

[0092] In embodiments where the cooling is maintained at a temperature below 0° C. for an extended period of time, the period until cooking can be extended by the time the temperature is below 0° C. The time during which the temperature is maintained below 0° C. is referred to as the freezing time, and the freezing time can be any length of time, such as 1 day to 3 years, preferably 1 week to 1 year.

[0093] Only when the meat substitute reaches the end consumer is the burger cooked, such as at a temperature of at least 75° C. for a time of at least 1 minute.

[0094] In the case of carrying out the method for obtaining a meat substitute of the ready-to-eat type, the burgers are cooked after forming. Cooking in this case means heating to a temperature of at least 75° C. for a period of at least 1 minute.

[0095] The present invention also provides a meat substitute comprising water, natural potato glycoprotein, a denatured protein, and a lipid, wherein the lipid is defined as a substance comprising fatty acid triglycerides, wherein the fatty acids in the lipid include less than 2% by mass of fatty acids with a chain length of C12 or less. Preferably, the fatty acids in the lipid include less than 2% by mass of fatty acids with a chain length of C14 or less. More preferably, the fatty acids in the lipid include less than 30% by mass of fatty acids with a chain length of C16 or less.

[0096] The meat substitute comprises the ingredients water, native potato glycoprotein, denatured protein, and lipid. These ingredients have been described above, but the characteristics and definitions described in the context of the method are equally applicable to the meat substitute of the present invention. Providing this description of the mixture allows for inferences about the composition of the final meat substitute, as the amounts and characteristics of all the different ingredients are unaffected by the preparation method, at least until heating, when the potato glycoprotein is denatured.

[0097] Therefore, in summary, without repeating all the details, at least 92% by mass of the fatty acids in the lipids are fatty acids of chain length C16 or higher. More preferred lipids are lipids in which less than 30% by mass of the fatty acids are fatty acids of chain length C10-C16. The lipids in the meat substitute preferably include one or more lipids from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil, and the lipids may optionally be hydrogenated.

[0098] The modified vegetable protein is preferably a protein derived from tubers, cereals, nuts, or legumes. In a particularly preferred embodiment, the protein is selected from the group consisting of soy protein, pea protein, wheat protein / gluten, potato protein, fava bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein, and spelt protein, most preferably soy protein or pea protein. Preferably, the protein is a texturized vegetable protein.

[0099] The meat substitute comprises less than 18 mmol / kg lipid of free fatty acids and alternatively or additionally has a total amount of less than 10 wt.% of diacylglycerols and monoacylglycerols relative to total lipids.

[0100] The meat substitute may also include various optional ingredients, such as one or more salts, such as a salt selected from the group consisting of sodium chloride, potassium chloride or calcium chloride, monosodium glutamate or potassium glutamate and calcium sulfate; and / or one or more pigments, such as a pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment and amaranth; and / or one or more fibers, such as a fiber selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, plantain fiber, bamboo fiber, soy fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber. , banana fiber, cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan and oligosaccharides; and / or one or more texturizing agents, such as texturizing agents selected from the group consisting of natural starch, modified starch, cellulose derivatives, carrageenan, alginates, agar, konjac, xanthan gum and pectin; and / or one or more flavor-forming adjuvants, selected from the group consisting of dextrose, ribose and maltodextrin, and / or one or more seasonings, such as sweeteners selected from the group consisting of sucrose, glucose, fructose, syrup and artificial sweeteners.

[0101] The meat substitute of the present invention preferably comprises potato glycoprotein as the only natural protein. That is, the meat substitute preferably does not comprise other types of natural proteins besides potato glycoprotein, such as protease inhibitors or other types of natural proteins derived from potatoes.

[0102] baked products

[0103] In other embodiments, the food product is a baked product. In this embodiment, the method preferably comprises the step of heating the food product to a temperature of at least 75°C, preferably at least 125°C, more preferably 150°C, for a period of at least 1 minute, preferably at least 15 minutes. In the method according to the invention, wherein the food product is a baked product, the method comprises:

[0104] a) providing a mixture comprising water, flour, native potato glycoprotein and lipid;

[0105] b) homogenizing and optionally ripening the compound; and

[0106] c) heating the mixture to a temperature of at least 125°C for a period of at least 15 minutes.

[0107] The mixture may include water in an amount suitable for the type of baked product in question. Reference is made to the general knowledge of baked product preparation. If the baked product is prepared from a batter, the mixture is typically fluid to viscous and includes water in an amount of 10-40 wt.%, preferably 15-35 wt.%, and more preferably 20-30 wt.%. If the baked product is prepared from a dough, the mixture typically includes less water, such as 5-30 wt.%, preferably 10-25 wt.%.

[0108] The mixture for making the baked product also includes flour. The flour can be any type of flour suitable for making the baked product in question, as is known in the art. Preferred flour types are wheat flour, corn flour, tapioca flour, soy flour, rice flour, bean flour, pea flour, potato flour, oat flour, millet flour, sorghum flour, preferably wheat flour or corn flour. Flour suitable for making baked products is commercially available.

[0109] The mixture for preparing the baked product also includes natural potato protein. Natural potato protein suitable for use herein has been defined elsewhere. In the preparation of the baked product as defined herein, the potato protein is denatured during the heating step. However, off-flavors develop during the heating step before the potato protein is denatured, and the present invention provides a mixture that inhibits the formation of such off-flavors.

[0110] The mixture for preparing the baked product also includes a lipid. The lipid has also been defined elsewhere. The lipid is provided to the mixture to inhibit the formation of off-flavors during the heating step.

[0111] The mix for preparing the baked product may also comprise additional ingredients conventionally used for the type of baked product in question. Reference is made to the general knowledge regarding the preparation of baked products.

[0112] In a preferred embodiment, the mixture may include sugar. If present, the sugar may be present in an amount of 5-35 wt.%, preferably 10-30 wt.%, more preferably 15-25 wt.%.

[0113] In a further preferred embodiment, the mixture may comprise yeast. Yeast is particularly suitable for making baked products from dough, which is preferably already cooked.

[0114] In other preferred embodiments, the mixture may include a leavening agent. Suitable leavening agents and suitable amounts for use are well known in the art. A preferred leavening agent is sodium bicarbonate, which may be present in the mixture in an amount of 0.1-2 wt.%.

[0115] Other conventional ingredients may be salts, such as sodium chloride and / or potassium chloride, which may be present in an amount of 0.1-2 wt.%.

[0116] In addition, the mixture may include various known flavorings and additives, as are known in the art. Examples of flavorings include cocoa, vanilla extract, sweeteners, or various fruit, vegetable, or meat flavorings. Additives may include emulsifiers, stabilizers, and / or coloring agents, as are known in the art.

[0117] In addition, conventional ingredients may include food items, such as solid food items, including cut or whole fruits, such as cut apple pieces, whole or chopped berries or raisins; or cut meats, vegetables, chocolate, cheese, etc., as known in the art. Liquid or viscous food items, such as milk, butter or cream, may also be used. Food items are particularly preferred when making baked goods, such as pies, cookies or muffins.

[0118] In accordance with common sense in making baked products, the mixture is then homogenized and optionally cooked. Homogenization may include mixing, aeration, kneading, beating, and may be performed for any time required to prepare a suitable dough or batter, such as 1-30 minutes.

[0119] Aging may include standing for a period of time, such as standing for a period of time at a temperature of 0-40° C., preferably 2-36° C. The period of time may be, for example, 30 minutes to 300 minutes, as known in the art.

[0120] For example, in case the mixture comprises yeast, a maturation step is preferred, in which case the temperature during maturation is preferably 20-40°C, more preferably 25-36°C.

[0121] In cases where the mixture needs to have increased viscosity, such as when native potato glycoprotein is present as a gelling agent, a cooking step is also preferred. In this case, the temperature during cooking is preferably 0-20°C, more preferably 0-10°C, and even more preferably 0-5°C.

[0122] The homogenized and optionally cooked mixture is then baked to obtain the baked product. Baking is achieved by a heating step suitable for the type of baked product in question, as known in the art. Heating is to a temperature of at least 125°C, preferably at least 150°C, more preferably 175°C, for a period of at least 15 minutes.

[0123] During the heating step, the mixture undergoes several changes common in making baked goods, and the potato glycoproteins denature. Denaturation of the potato glycoproteins occurs at a slower rate than the surface temperature of the baked goods, as the core temperature of the mixture rises only gradually during baking. Typically, the core temperature of the baked goods does not rise above 100°C during baking, so during most of the baking time, the potato glycoproteins remain at least partially natural enough to contribute to the development of off-flavors. This off-flavor development is avoided by selecting the lipids according to the present invention.

[0124] In a very preferred embodiment, the mixture does not include ingredients derived from animals. In this embodiment, the baked product is a vegan baked product that only includes one or more vegetable lipids. Ingredients derived from animals include, for example, milk, cream, and eggs, as known in the art.

[0125] A particularly preferred type of baked product is a muffin. In this embodiment, the mixture is a batter that may include 10-40 wt.%, preferably 15-35 wt.%, and more preferably 20-30 wt.% water. The mixture also includes 15-35 wt.%, preferably 20-30 wt.% flour, preferably wheat flour. The lipid in the muffin mixture is present in an amount of 15-35 wt.%, preferably 20-30 wt.%.

[0126] The baked products obtained by the present method, including muffins, include the ingredients listed above for the method, generally present in the proportions outlined. However, consistent with common knowledge, the mixture is altered by the heating step in various ways, including denaturation of potato glycoprotein, gelatinization of flour, decomposition of sodium bicarbonate, and others, thereby producing the food product of the present invention, which can be obtained by the method as described above.

[0127] For purposes of clarity and conciseness, features are described herein as part of the same or separate embodiments; however, it should be understood that the scope of the invention may include embodiments having a combination of all or some of the described features. DETAILED DESCRIPTION

[0128] Example

[0129] Chemicals

[0130] The potato glycoprotein used was commercially available (Solanic Avebe). The potato fiber was Paselli FP from Avebe.

[0131] The lipids that are solid at room temperature are 100% pure coconut oil (KTC); 100% red palm oil (Aman Prana); hydrogenated rapeseed oil; commercial vegetable oil A; commercial vegetable oil B, commercial palm stearin flakes, and commercial shea butter.

[0132] Lipids that were fluid or viscous at 20°C were sunflower oil (Reddy); olive pomace oil (Olive Oil, Kalliston); corn oil (Olitalia); soybean oil (Levo); grapeseed oil (Saveurs de Lapalisse); rapeseed oil (Your Organic Nature); 100% pure sesame oil (Chee Seng); peanut oil (Heuschen & Schrouff) and rice oil (Alesie).

[0133] The textured vegetable protein used in the experiment was textured soy protein: Soprotex N (Barentz).

[0134] Emulsification device

[0135] When the experiment indicated "emulsification", a T18 homodispersor with a T18N (10 or 19 g) dispersing tool or a T25 homodispersor with a T25N (8 g) dispersing tool from IKA was used. The results obtained with both types of apparatus were identical. In addition, an Analog vortex mixer from VWR and a Multifuge 1S-R or X3R tabletop centrifuge from Thermo Scientific were used, and a BP3100 S balance from Satorius was used for weighing.

[0136] Incubation of potato glycoprotein with lipids and extraction of lipids

[0137] A 3.3% potato protein solution was prepared in deionized water. Solid lipids were melted at 50°C or 60°C, except for palm stearin flakes, which were used in solid form. The lipids were added to the potato protein solution at a 1:1 (w / w) ratio or to deionized water for a control. With the exception of the palm stearin flakes, the solution was mixed in a disperser at approximately 10,000 rpm for 1 minute. The solution was then left at room temperature overnight with gentle agitation to allow fatty acid release and fat oxidation to occur.

[0138] Subsequently, hexane was added in an amount of about 5 ml / 2 g of solution, and the sample was vortexed several times over a period of 30 minutes to extract lipids from the aqueous phase. Subsequently, the samples were separated by centrifugation (5 minutes, 4700 rpm, swing-out). The hexane layer (upper layer) was used to determine free fatty acids and / or pAV. Unless otherwise noted, the above process was followed.

[0139] Determination of free fatty acid formation

[0140] Tutatin breaks the ester linkages between fatty acids and the glycerol core, producing free fatty acids. The free fatty acid content of a mixture of tatin and lipids after hexane extraction was determined using a titration method based on a chemical titration method published by the Cyberlipid Center (Leray).

[0141] Prepare solvent mixture (ethanol / tert-butyl methyl ether, 1 / 1, v / v) and add 10ml phenolphthalein solution. As titrant, prepare 10mM KOH solution in ethanol. The hexane layer of oil phase is transferred to the capped Erlenmeyer flask of 100ml by glass pipette. Add solvent mixture to obtain a solution of about 30-50ml. While stirring the solution on a magnetic stirrer, add titrant to the indicator endpoint (light purple keeps for a few seconds). By weighing the Erlenmeyer flask before and after adding the titrant, determine the amount of the titrant added. Weight is used to calculate the mmol alkali / kg oil used. This value is corrected to the blank value.

[0142]

[0143] Among them, m 滴定剂 is the mass of titrant added to the sample in g, M 滴定剂 is the molar mass in mmol KOH / g titrant, and m 油 is the mass of oil in the sample in g.

[0144] Determination of p-anisidine value (pAV) of lipids

[0145] Secondary oxidation products were determined by measuring the p-anisidine value (pAV) according to the method of the American Oil Chemists Society (AOCS, 2004, Official method Cd. 18-90 in: Official methods and recommended practices of the American Oil Chemists Society). This method detects fatty aldehydes, particularly unsaturated fatty aldehydes. The p-anisidine value is defined as 100 times the optical density of a solution containing 1.00 g of oil in a mixture of 100 mL of solvent and p-anisidine reagent (20 mM p-anisidine, Sigma Aldrich A88255) measured at 350 nm in a 1 cm cuvette.

[0146] Fatty acid composition was determined by gas chromatography

[0147] Fatty acids of lipids were determined by GC based on full fat hydrolysis and conversion of fatty acids to methyl esters.

[0148] Approximately 5 mg of lipid sample was weighed in a 20 ml glass tube, and 2 ml of methanol containing 50 M NaOH was added to the tube. The tube was sealed and incubated at 70°C for 30 min in a block heater. After cooling to room temperature, 3 ml of 20% BF3 reagent in methanol was added to the tube to achieve methylation of the fatty acids to obtain fatty acid methyl esters (FAMEs).

[0149] The sample was cooled to room temperature, and 5 ml of saturated aqueous NaCl solution and 2.5 ml of n-hexane were added. The tube was sealed and vortexed for 1 min and mixed for 15 min using a test tube rotator. 2 ml of the upper hexane layer was transferred to the GC.

[0150]

[0151] Example 1: Determination of fatty acid composition of various lipids.

[0152] Lipids were purchased as indicated. The fatty acid composition of the lipids was determined according to the above procedure. The results are shown in Table 1.

[0153]

[0154]

[0155] Example 2: Release of free fatty acids from lipids when exposed to native potato glycoprotein.

[0156] To evaluate the stability of different lipids in the presence of potato protein, a series of emulsions were prepared from 33 g / L potato protein in deionized water and an equal weight of lipid. The fat was melted before use and the oil was used as received.

[0157] Table 2: Free fatty acid formation of different lipids when incubated with potato glycoprotein

[0158]

[0159] Lipid and water were emulsified by homodispersing with a T18 type homodispersor at 10 krpm for 1 minute, and these emulsions were incubated for 1 day at room temperature (20°C ± 0.2°C) or 40°C under gentle agitation. Blanks were measured at room temperature.

[0160] The free fatty acid content of the oil was then determined by titration as described above and the pAV was determined simultaneously. The results are shown in Table 2.

[0161] The results in Table 2 show that in all cases, higher incubation temperatures resulted in higher free fatty acid contents, which serves as an accelerated test for determining the production of free fatty acids in meat substitutes. Furthermore, this suggests that, in general, higher preparation temperatures lead to faster free fatty acid formation in food products. High free fatty acid contents can lead to off-flavors, for example due to the presence of free fatty acids or due to further oxidation of the free fatty acids.

[0162] Example 3: Off-flavor development in potato protein-containing emulsions prepared with various lipids.

[0163] An emulsion was prepared from a 10 wt.% aqueous solution of potato glycoprotein by emulsifying lipids at a weight ratio of 1:2 potato solution to lipids. The emulsions were tested for off-flavor development by a panel of trained sensory panelists. These tests were conducted immediately after preparation and after two days of storage at room temperature, conditions that simulate an accelerated cold storage period. The results are shown in Table 3.

[0164] The results show that lipids with the fatty acid content described herein do not produce off-flavors immediately after preparation and are storage stable. Lipids that do not meet this definition produce severe off-flavors immediately after preparation and even become worse after storage.

[0165] Table 3: Results of sensory testing on potato glycoprotein-lipid emulsions

[0166]

[0167]

[0168] *- Not detected; + Detected; ++ Moderate odor; +++ Very strong odor

[0169] Based on the results of Examples 2 and 3 combined, it can be concluded that if the pAV is kept at 2 or less, preferably 1.5 or less, and even more preferably 1 or less, no off-flavors will be generated. Furthermore, it can be concluded that if the release of free fatty acids is typically less than 50 mmol / kg oil, preferably less than 40 mmol / kg oil, no off-flavors will be generated.

[0170] Example 4: Off-flavor development in potato glycoprotein-bound meat substitutes prepared with various lipids.

[0171] A series of raw meat substitutes were prepared using various lipids. Following a standardized process, meat substitutes were prepared according to the standardized recipes shown below.

[0172] The textured vegetable protein is hydrated and then mixed with the dry ingredients and sunflower oil in a Hobart mixer. Another portion of variable lipids (melted if necessary) is introduced and further mixed to obtain a homogenized mixture. The mixture is formed into hamburger patties and allowed to solidify.

[0173]

[0174] Off-flavor development was evaluated by a panel of trained sensory testers immediately after preparation and after 2 days of storage at room temperature. These conditions simulate an accelerated cold storage period. The results are shown in Table 4.

[0175] Table 4: Off-flavor formation in meat substitutes prepared with various lipids

[0176] Variable lipids Off-flavor after preparation* Odor after storage* sunflower oil - - olive oil - - rapeseed oil - - hydrogenated rapeseed oil - - corn oil - - soybean oil - - rice oil - - sesame oil - - peanut oil - - grapeseed oil - - Vegetable fat A - - Vegetable fat B - - coconut oil +++ +++ palm oil + ++ Red palm oil + ++

[0177] *- Not detected; + Detected; ++ Moderate odor; +++ Very strong odor

[0178] The results demonstrate that lipids as described herein inhibit off-flavor formation in meat substitutes employing natural potato glycoprotein as a binder.

[0179] Example 5: Off-flavor formation in baked products prepared from native potato glycoprotein in combination with various lipids.

[0180] As a model baked product, vegan muffins were prepared. However, the same method can be adapted using common knowledge about the preparation of other baked products, preferably vegan baked products, to obtain baked products such as cookies, cakes, pies, macarons, sponge cakes or waffles.

[0181] Vegan (egg-free) muffins were prepared by preparing a batter that included a mixture of water, natural potato glycoprotein, and various lipids.

[0182] Natural potato glycoprotein was introduced into the batter as pure natural potato glycoprotein (Solanic 200 ("S200"), purchased from Avebe) or as a natural potato protein mixture comprising natural potato glycoprotein and natural potato protease inhibitor ("PR Mix") in an approximately 1:1 ratio. The lipids used were sunflower oil ("SF"), a lipid according to the invention, and coconut oil ("Coco") as a reference lipid.

[0183] Prepare muffins based on the following ingredients:

[0184]

[0185] The muffins were prepared by mixing the dry ingredients at room temperature (20°C) into a homogenous mixture, adding lipid and water to the dry mixture, and mixing it for 2 minutes to form a batter with a smooth and silky appearance.

[0186] The batter was introduced into paper cups in portions of approximately 50 ml. The total time that the native potato protein was in contact with the lipid was approximately 10 minutes at room temperature.

[0187] The paper cups with batter were then baked in an oven (Probat) at 195° C. in the upper section and 185° C. in the lower section for 33 minutes, with the valve open for the last 5 minutes.

[0188] In line with common knowledge regarding the preparation of baked goods, the heating temperature is the external (oven) temperature; during the baking period, the core temperature of the baked product will gradually rise to approximately 95°C, at which point the baked product is ready. This provides a critical period of contact between lipids and native potato glycoproteins at elevated temperatures, which is associated with accelerated off-flavor development before potato glycoproteins denature at the highest temperatures.

[0189] In line with common practice in the food industry, the sensory properties of the batter after preparation and the muffins after baking were evaluated by a panel of trained experts.

[0190] Element SF-S200 SF-PR hybrid Coco-S200 Coco-PR Mix After mixing - - ++ + After baking - - +++ ++

[0191] *The intensity of the detected unpleasant odors is ranked from “+” (low intensity) to “+++++” (very high intensity); “-”: indicates not detected.

[0192] The results showed that both the batter (before baking) and the muffins (after baking) comprising native potato protein and coconut oil had an off-flavor, while the batter comprising native potato protein and the lipids of the present invention, and the muffins prepared therefrom, did not have an off-flavor. Potato protein in combination with the lipids as described herein did not result in any off-flavor in the baked product, either in the batter or after baking. Furthermore, the results demonstrated that by creating a situation where native potato protein was in contact with these non-inventive lipids at elevated temperatures, off-flavors developed in an accelerated manner. This can be avoided by employing the lipids of the present invention, thereby preventing off-flavor formation.

Claims

1. A method for making a meat substitute, comprising: a) providing a mixture comprising water, denatured protein, native potato glycoprotein, and lipid, wherein the lipid is defined as a substance comprising triglycerides of fatty acids; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of -35°C to 20°C, in, The fatty acids in the lipids include less than 1% by mass of fatty acids with a chain length of C12 or less, and the denatured protein is a denatured plant protein derived from tubers, grains or nuts, or a denatured protein selected from mushroom proteins.

2. The method according to claim 1, wherein The denatured protein is a denatured vegetable protein selected from the group consisting of soy protein, faba bean protein, mung bean protein, chickpea protein and lentil protein.

3. The method according to claim 1, wherein The fatty acids include less than 2% by mass of fatty acids with a chain length of C14 or less.

4. The method according to any one of claims 1 to 3, wherein At least 98% by mass of the fatty acids are fatty acids with a chain length of C12 or greater.

5. The method according to any one of claims 1 to 3, wherein At least 98% by mass of the fatty acids are fatty acids with a chain length of C14 or greater.

6. The method according to any one of claims 1 to 3, wherein The lipids include one or more lipids from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil.

7. The method according to claim 6, wherein: The lipids are hydrogenated.

8. The method according to any one of claims 1 to 3, wherein The lipids provided to the mixture comprise less than 18 mmol / kg lipid of free fatty acids, and / or wherein the total amount of diacylglycerols and monoacylglycerols relative to the total lipids is less than 10 wt.%.

9. The method according to claim 1 or 3, wherein: The denatured vegetable protein is potato protein, sweet potato protein, wheat protein, oat protein, spelt protein, sesame seed protein or soy protein.

10. The method according to claim 1 or 3, wherein: The denatured vegetable protein is gluten.

11. The method according to any one of claims 1 to 3, wherein: The denatured vegetable protein is a texturized vegetable protein.

12. The method according to claim 1 or 3, wherein: The denatured vegetable protein is textured soy protein, textured potato protein or textured gluten.

13. The method according to any one of claims 1 to 3, wherein: The meat substitute is not heated to a temperature above 60°C before cooling.

14. The method according to any one of claims 1 to 3, wherein: The meat substitute is maintained at a temperature of -35°C to 20°C throughout a period of time until the meat substitute is cooked, and wherein, after the period of time until cooking and before consumption, the meat substitute is heated to a temperature of at least 75°C for a period of at least 1 minute.

15. The method according to claim 14, wherein The time period is 1-14 days.

16. The method of any one of claims 1-3, further comprising including in the mixture one or more salts; and / or one or more pigments; and / or one or more fibers; and / or one or more texturizing agents; and / or one or more flavor-forming aids selected from the group consisting of D-glucose, ribose, and maltodextrin.

17. The method of any one of claims 1-3, further comprising including one or more flavorings in the mixture.

18. The method according to claim 16, wherein The salt is a salt selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, sodium glutamate, potassium glutamate and calcium sulfate.

19. The method according to claim 16, wherein The pigment is a pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, pepper pigment and amaranth.

20. The method according to claim 16, wherein The fiber is selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, plantain fiber, bamboo fiber, soybean fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber, banana fiber, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, β-glucan and oligosaccharides.

21. The method according to claim 16, wherein The fiber is cellulose.

22. The method according to claim 16, wherein The texturizing agent is a texturizing agent selected from the group consisting of natural starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan gum and pectin.

23. The method according to claim 17, wherein The flavoring is a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup and artificial sweeteners.

24. Meat substitute obtainable by the method according to any one of claims 1 to 23.

25. A meat substitute comprising water, native potato glycoprotein, denatured protein, and lipid, said lipid being defined as a substance comprising triglycerides of fatty acids, wherein: The fatty acids in the lipids include less than 1% by mass of fatty acids with a chain length of C12 or less, and the denatured protein is a denatured plant protein derived from tubers, grains or nuts, or a denatured protein selected from mushroom proteins.

26. The meat substitute according to claim 25, wherein The denatured protein is a denatured vegetable protein selected from the group consisting of soy protein, faba bean protein, mung bean protein, chickpea protein and lentil protein.

27. The meat substitute according to claim 25, wherein The fatty acids include less than 2% by mass of fatty acids with a chain length of C14 or less.

28. The meat substitute according to claim 25, wherein At least 98% by mass of the fatty acids are fatty acids with a chain length of C12 or greater.

29. The meat substitute according to claim 25, wherein At least 98% by mass of the fatty acids are fatty acids with a chain length of C14 or greater.

30. The meat substitute according to any one of claims 25 to 29, wherein The lipids include one or more lipids from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil.

31. The meat substitute according to claim 30, wherein The lipids are hydrogenated.

32. The meat substitute according to any one of claims 25 to 29, wherein The lipids comprise less than 18 mmol / kg lipid of free fatty acids, and / or wherein the total amount of diacylglycerols and monoacylglycerols relative to the total lipids is less than 10 wt.%.

33. The meat substitute according to any one of claims 25, 27-29, wherein The denatured vegetable protein is potato protein, sweet potato protein, wheat protein, oat protein, spelt protein, sesame seed protein or soy protein.

34. The meat substitute according to any one of claims 25, 27-29, wherein The denatured vegetable protein is gluten.

35. The meat substitute according to any one of claims 25 to 29, wherein The denatured vegetable protein is a texturized vegetable protein.

36. The meat substitute according to any one of claims 25, 27-29, wherein The denatured vegetable protein is textured soy protein, textured potato protein or textured gluten.

37. The meat substitute according to any one of claims 25-29, further comprising one or more salts; and / or one or more pigments; and / or one or more fibers; and / or one or more texturizing agents; and / or one or more flavor-forming aids selected from the group consisting of dextrose, ribose, and maltodextrin.

38. The meat substitute of any one of claims 25-29, further comprising including one or more seasonings in the mixture.

39. The meat substitute according to claim 37, wherein The salt is a salt selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, sodium glutamate, potassium glutamate and calcium sulfate.

40. The meat substitute according to claim 37, wherein The pigment is a pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, pepper pigment and amaranth.

41. The meat substitute according to claim 37, wherein The fiber is selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, plantain fiber, bamboo fiber, soybean fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber, banana fiber, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, β-glucan and oligosaccharides.

42. The meat substitute according to claim 37, wherein The fiber is cellulose.

43. The meat substitute according to claim 37, wherein The texturizing agent is a texturizing agent selected from the group consisting of natural starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan gum and pectin.

44. The meat substitute according to claim 38, wherein The flavoring is a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup and artificial sweeteners.

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