A texturizing agent and its use

Abstract

A texture modifier containing gum gellan and rapeseed protein in a weight ratio of 1:9 to 9:1. The texture modifier can significantly improve the texture and mouthfeel of food products, especially meat products or plant-based meat products, and meet the clean label requirements of food products.

Description

Technical Field

[0001] This invention relates to a texture modifier comprising gluconol and rapeseed protein, its preparation method, and its application. This invention also relates to the combined use of gluconol and rapeseed protein in food preparation, and to foods comprising said gluconol and rapeseed protein. Background Technology

[0002] Curdlan, also known as a gelling polysaccharide or thermogel, is a microbial extracellular polysaccharide discovered and named by Harada et al. in 1964. It is a linear macromolecule composed of glucose structural units linked by β-1,3-D-glucosidic bonds. Due to its reversible gelation properties at low temperatures but irreversible properties at high temperatures, as well as its freeze resistance and thermal stability, it has attracted attention in the food industry. In 2006, my country's Ministry of Health officially approved the direct addition of curdlan to food, such as as a stabilizer, coagulant, thickener, water-retaining agent, adhesive, and film-forming agent in the production of meat products, pasta products, seafood products, baked goods, frozen foods, and fried foods.

[0003] When guar gum is used in meat or plant-based meat products, it can improve the water retention, cooking resistance, and freezing resistance of the food. However, in order to achieve the ideal gel texture, it is usually necessary to add transglutaminase or combine guar gum with other colloids to achieve the ideal product texture (such as gel strength, elasticity, etc.). However, this type of technology has problems such as high cost, complicated operation, the inability to leave the slurry at room temperature for too long, or high colloid dosage, which affects the nutritional value and taste of the product.

[0004] Therefore, the need remains to leverage the excellent gelling properties of gluconol, such as its freeze resistance and thermal stability, while also achieving ideal gel strength to improve the gel texture or mouthfeel of food. Summary of the Invention

[0005] This invention provides a texture modifier comprising gum arabic and rapeseed protein, wherein the weight ratio of gum arabic to rapeseed protein is 1:9-9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, the weight ratio of gum arabic to rapeseed protein is about 1:1. In this invention, gum arabic in the texture modifier may account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, or 65% of the total weight of gum arabic and rapeseed protein; preferably, it may account for 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, or 55% of the total weight of gum arabic and rapeseed protein. In this invention, the weight ratio of guar gum and rapeseed protein in the texture modifier can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7:3, 4:1, or 9:1. Preferably, it can be 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1, or 3:1. More preferably, it can be 2:3, 2.5:3, 1:1, 3:2.5, or 3:2. The rapeseed protein in the texture modifier is not a textured plant protein.

[0006] In this invention, the texture modifier refers to a substance added to food that can improve one or more textural properties of the food. These textural properties may include strength, hardness, viscosity, elasticity, cohesiveness, chewiness, adhesiveness, or resilience. The texture modifier may be an adhesive, thickener, or gelling agent.

[0007] Unwilling to be limited by any theories or explanations, the inventors discovered that when gluconolactone is used in conjunction with plant-based proteins (soy protein and / or potato protein), its gel strength is significantly weakened. However, replacing soy protein and / or potato protein with rapeseed protein when used with gluconolactone did not significantly affect its gel strength. Compared to other proteins (especially soy protein), using rapeseed protein significantly improves the textural properties of the additive system, particularly its gel strength. When rapeseed protein and gluconolactone are added as binders in meat or plant-based meat products, ideal textural properties can be achieved, especially the product's firmness, elasticity, and chewiness.

[0008] The texture modifier of the present invention may or may not contain other polysaccharides or their derivatives, such as one or more of methylcellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, gellan gum, pectin, and konjac gum. Preferably, it may contain starch and / or xanthan gum, or preferably, it may not contain polysaccharides or their derivatives other than starch, or preferably, it may not contain other polysaccharides or their derivatives. In the present invention, kerogen gum may be the only colloid in the texture modifier. In the present invention, the texture modifier may contain little or no methylcellulose.

[0009] In this invention, the texture modifier can be added to a liquid or a solid component. The amount of texture modifier added can be adjusted appropriately according to the type and state of the system to be added, the content of guar gum in the texture modifier used, etc., and can be added in such a way that the weight percentage content of guar gum in the added system reaches 0.1-15%, preferably 0.2-10%.

[0010] In one embodiment of the present invention, the texture modifier is a binder. In one embodiment of the present invention, the texture modifier is a meat product binder. In one embodiment of the present invention, the texture modifier is a plant-based meat product binder.

[0011] In this invention, the term adhesive refers to a substance that binds particles and / or fibers together. The adhesive in this invention is an edible substance that can bind a matrix together in the final product to form a viscous product. The adhesive can help create a smoother product texture, retain moisture, and / or maintain the shape of the viscous product. Preferably, the adhesive of this invention is an adhesive for meat products or plant-based meat products; more preferably, the adhesive is an adhesive for plant-based meat products. In this invention, meat products or plant-based meat products also include aquatic products.

[0012] In this invention, the adhesive may further contain a dispersant to reduce the aggregation of colloids and / or proteins. The dispersant may be one or more of an alkali agent, an alkali metal salt, an organic acid salt, and an inorganic acid salt. The dispersant may be water, preferably water. In this invention, the adhesive may contain or not contain other polysaccharides or their derivatives, such as one or more of methylcellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, gellan gum, pectin, and konjac gum. Preferably, the adhesive of this invention contains less methylcellulose compared to existing meat or plant-based meat adhesives. More preferably, the adhesive of this invention contains no or substantially no methylcellulose. In this invention, the adhesive may contain or not contain other protein components, such as other plant-based proteins and / or animal proteins. Preferably, the adhesive of this invention does not contain or substantially does not contain eggs, egg whites, and / or egg yolks. In this invention, the adhesive may be a liquid or a powder.

[0013] In one embodiment of the present invention, the total weight of gellan gum and rapeseed protein in the adhesive can be at least 2% of the weight of the adhesive. In another embodiment of the present invention, the total weight of gellan gum and rapeseed protein in the adhesive can be 80% or more of the weight of the adhesive. In one embodiment of the present invention, the adhesive is mainly composed of gellan gum and rapeseed protein. In one embodiment of the present invention, the adhesive is an adhesive for plant-based meat products.

[0014] In one embodiment of the present invention, the texture modifier is a thickener.

[0015] In this invention, the term thickener refers to a substance that can increase the viscosity of a system, enabling the system (such as food) to maintain a uniform and stable suspension, emulsion, or gel formation.

[0016] In this invention, the thickener may further contain a dispersant that reduces the aggregation of colloids and / or proteins. The dispersant may be one or more of an alkali agent, an alkali metal salt, an organic acid salt, and an inorganic acid salt. The dispersant may be water. In this invention, the thickener may contain or not contain other polysaccharides or their derivatives, such as one or more of methylcellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, gellan gum, pectin, and konjac gum. Preferably, the thickener of this invention contains less methylcellulose compared to existing thickeners. More preferably, the thickener of this invention contains no or substantially no methylcellulose. In this invention, the thickener may be a liquid or a powder.

[0017] In one embodiment of the present invention, the total weight of gellan gum and rapeseed protein in the thickener may be at least 2% of the weight of the thickener. In another embodiment of the present invention, the total weight of gellan gum and rapeseed protein in the thickener may be 80% or more of the weight of the thickener. In one embodiment of the present invention, the thickener is mainly composed of gellan gum and rapeseed protein.

[0018] The present invention also provides a food containing the aforementioned texture modifier. In one embodiment of the present invention, the texture modifier is used as a binder in the food. In another embodiment of the present invention, the texture modifier is used as a thickener in the food.

[0019] In this invention, unless otherwise specified, the texture modifier does not require special adjustment of the pH value of the application system when used in food.

[0020] In one embodiment of the present invention, the food product is a meat product. In the present invention, the meat product may be reconstituted meat, processed meat, sausage, minced meat, meat patties, meatballs, ham, etc. In one embodiment of the present invention, the meat product is luncheon meat. In the present invention, the texture modifier, as a binder, is added to the meat product in such a way that the weight percentage of gellan gum in the meat product is at least 0.1%, 0.2%, 0.3%, 0.4%, or 0.5%, or in a way that the weight percentage of gellan gum in the meat product is at least 0.1-5%, 0.1-2.5%, 0.1-2%, or 0.1-1%. Preferably, the texture modifier, as a binder, is added to the meat product in such a way that the weight percentage of gellan gum in the meat product is at least 0.2%.

[0021] In one embodiment of the present invention, the food is a plant-based meat product.

[0022] In this invention, "plant-based meat" refers to plant-based protein meat, also known as artificial meat, vegetarian meat products, meat substitutes, or meat alternatives, which possess the texture, flavor, appearance, or chemical characteristics of specific types of meat products. Generally, plant-based meat refers to food made from vegetarian ingredients, sometimes without dairy products and / or animal products. In this invention, preferably, plant-based meat products contain textured soy protein and / or soy protein isolate.

[0023] In this invention, the texture modifier, acting as a binder, is added to plant-based meat products at a weight percentage of at least 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1% of the plant-based meat product's gluconate, or at a weight percentage of at least 0.1-15%, 0.5-10%, 2-7%, or 3-6% of the plant-based meat product's gluconate. Preferably, the texture modifier is added as a binder to plant-based meat products at a weight percentage of at least 0.5% of the plant-based meat product's gluconate. More preferably, the texture modifier is added as a binder to plant-based meat products at a weight percentage of at least 2% of the plant-based meat product's gluconate.

[0024] In this invention, meat or plant-based meat products prepared using the texture modifier as a binder can achieve ideal gel texture and mouthfeel (e.g., gel strength, firmness, elasticity, chewiness, etc.) without the addition of transglutaminase, other colloids, or methylcellulose. In one embodiment of this invention, meat or plant-based meat products prepared using the texture modifier as a binder have a gel texture and / or mouthfeel (e.g., firmness, elasticity, and chewiness) equivalent to those of meat or plant-based meat products using methylcellulose as a binder.

[0025] In one embodiment of the present invention, the food product is a jelly or pudding, preferably, the protein content in the jelly or pudding is 1-3% by weight. The texture modifier, as a thickener, is added to the jelly or pudding in an amount that is 0.5-3% by weight of guar gum, preferably 1-2%. The jelly and pudding can be sterilized at high temperature during preparation to form a stable, heat-irreversible gel with ideal texture, resulting in a longer shelf life.

[0026] In one embodiment of the present invention, the food is a diet for people with dysphagia, a care diet, a finely chopped diet, a pureed diet, or a liquid diet. The texture modifier is added to the food in an amount that is 0.2-6% by weight of guar gum in the food, preferably 0.4-6%.

[0027] In one embodiment of the present invention, the beverage is a plant-based protein beverage, preferably, the plant-based beverage does not contain milk protein and / or animal protein.

[0028] One aspect of the present invention is to provide a meat product or plant-based meat product comprising the texture modifier described herein.

[0029] One aspect of the present invention is to provide a meat product or plant-based meat product comprising gellan gum and rapeseed protein, wherein the weight ratio of gellan gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, wherein the weight ratio of gellan gum to rapeseed protein is about 1:1. In the meat product or plant-based meat product, gellan gum may account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, or 65% of the total weight of gellan gum and rapeseed protein, preferably 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, or 55% of the total weight of gellan gum and rapeseed protein. In the meat or plant-based meat products, the weight ratio of gellan gum to rapeseed protein can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7:3, 4:1, or 9:1. Preferably, it can be 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1, or 3:1. More preferably, it can be 2:3, 2.5:3, 1:1, 3:2.5, or 3:2. The weight percentage of gellan gum in the meat products can be at least 0.1%, 0.2%, 0.3%, 0.4%, or 0.5%, or it can be 0.1-5%, 0.1-2.5%, 0.1-2%, or 0.1-1%. Preferably, the weight percentage of gellan gum in the meat products is at least 0.2%. The weight percentage content of the gellan gum in the plant-based meat product may be at least 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%, or may be 0.1-15%, 0.5-10%, 2-7%, or 3-6%. Preferably, the weight percentage of the gellan gum in the plant-based meat product is at least 0.5%, and more preferably, the weight percentage of the gellan gum in the plant-based meat product is at least 2%.

[0030] One aspect of the present invention is to provide a plant-based meat product comprising:

[0031] 1) 20-80% water;

[0032] 2) 0.1-20% rapeseed protein;

[0033] 3) 1-30% texturized plant protein;

[0034] 4) 1-20% oil;

[0035] 5) 0.1-15% kerosene; and

[0036] 6) 0-10% coloring agents and fragrances,

[0037] The percentages are by weight. Preferably, the total amount of each component does not exceed 100% of the plant-based meat product. Preferably, the 0.1-20% rapeseed protein is not part of the textured plant protein. Compared with a plant-based meat product in which the 0.1-20% rapeseed protein is replaced in equal amounts with untextured soy protein isolate, the above-mentioned plant-based meat product can have its firmness increased by at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, or at least about 70%, and its chewiness can be increased by at least about 20%, at least about 25%, at least about 30%, or at least about 35%.

[0038] The rapeseed protein content in the plant-based meat product can be 2-15% by weight, preferably 3-13%, more preferably 4-10%, and even more preferably 5-10%.

[0039] The remaining component of the plant-based meat product may be water, preferably water. More preferably, the plant-based meat product is supplemented with water to make up the balance. Preferably, the water content of the plant-based meat product is 40-75% (w / w), more preferably, the water content is 50-70% (w / w).

[0040] The plant-based meat product can be a sausage, smoked sausage, Frankfurt sausage, meat patty, meatball, meat chunk, hot dog, Italian sausage, meat sauce, or Vienna sausage. In one embodiment of the invention, the plant-based meat product is a sausage. In another embodiment of the invention, the plant-based meat product is a meat patty, such as a hamburger patty.

[0041] The plant-based meat product may contain 2-30% by weight of textured plant protein (TVP), preferably 4-25%, more preferably 6-20%.

[0042] In this invention, the term "textured vegetable protein" (TVP) refers to a protein product derived from plants through extrusion. The plants are preferably derived from legumes, cereals (preferably gluten-free, such as oat fiber, corn fiber, rice fiber), or oilseeds, and may also be referred to as structured vegetable protein. Legumes may be soybeans or peas. Oilseeds may be sunflower seeds or rapeseed. In one embodiment of this invention, the texturized vegetable protein is produced by extrusion. Unless otherwise specified, the vegetable protein in this invention is non-textured (or unstructured) vegetable protein.

[0043] In this invention, the textured plant protein can be one or more of textured pea protein, broad bean protein, lentil protein, soybean protein, and rapeseed protein. Preferably, the textured plant protein includes textured soybean protein. Other legume-derived proteins can also be used as the textured plant protein described in this invention, such as lupins, peas (yellow peas, green peas), broad beans, kidney beans, mung beans, lentils, pinto beans, red beans, chickpeas, lentils, soybeans, and peanuts.

[0044] The plant-based meat products may contain added fiber, which may be plant fiber, such as pea fiber, oilseed fiber (such as sunflower seed fiber or cottonseed fiber), fruit fiber (such as apple fiber, pumpkin fiber), cereal fiber (such as oat fiber, corn fiber, rice fiber), bamboo fiber, potato fiber, inulin or a combination thereof. Fiber is usually present in plant-based foods and cannot or cannot be completely broken down by digestive enzymes in the human body. It may be soluble or insoluble fiber.

[0045] The plant-based meat product may contain 1-20% by weight of oil, preferably 2-18%, more preferably 5-15%, and even more preferably 7-12% by weight. The oil may be algal oil, fungal oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, safflower oil, sunflower oil, flaxseed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango oil, cocoa butter, borage oil, blackcurrant oil, sea buckthorn oil, macadamia nut oil, saw palm oil, conjugated linoleic acid, arachidonic acid-rich oil, docosahexaenoic acid (DHA)-rich oil, eicosapentaenoic acid (EPA)-rich oil, palm stearic acid, rice bran oil, or margarine or other hydrogenated fats. Preferably, the oil is rapeseed oil.

[0046] The content of the colorant and flavoring can be 0.01-10% of the weight of the plant-based meat product, preferably 0.1-8%, and more preferably 0.5-6%.

[0047] The colorant comprises or is beetroot or beetroot powder. In this invention, the colorant may comprise or may be a carotenoid. Preferably, the carotenoid may be one or more of α-carotene, β-carotene, β-apo-8'-carotene aldehyde, β-apo-8'-carotene ester (such as ethyl ester), canthaxanthin, astaxanthin, astaxanthin ester, lycopene, lutein, zeaxanthin, crocin, or derivatives thereof.

[0048] The flavoring may contain yeast extract or process flavors.

[0049] The plant-based meat product may further contain vitamins and / or minerals, preferably one or more of B2, B3, B6, and B12, and / or one or more of iron, selenium, and zinc. Adding these nutrients makes the nutritional value of the plant-based meat product of the present invention closer to that of meat products, without imparting any off-flavor.

[0050] One aspect of the present invention is to provide a method for preparing the texture modifier, comprising the following steps:

[0051] a) Weigh out the guar gum and rapeseed protein powder according to the weight ratio;

[0052] b) Mix the weighed powder thoroughly;

[0053] c) Optionally, a dispersant may be added;

[0054] The weight ratio of guar gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, the weight ratio of guar gum to rapeseed protein is about 1:1. The weighing and mixing can be performed according to conventional methods in the art. Optionally, the method for preparing the texture modifier further includes a step of granulating the uniformly mixed mixture.

[0055] One aspect of the present invention is to provide a method for preparing the texture modifier, comprising the following steps:

[0056] a) Weigh out the guar gum and rapeseed protein powder according to the weight ratio;

[0057] b) Disperse the weighed gellan gum in water to obtain a solution;

[0058] c) Disperse the weighed rapeseed protein in the solution from step b);

[0059] The weight ratio of guar gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, the weight ratio of guar gum to rapeseed protein is about 1:1. The weighing and dispersion can be performed according to conventional methods in the art.

[0060] One aspect of the present invention is to provide a method for preparing meat products or plant-based meat products, comprising the step of adding gellan gum and rapeseed protein as a binder during the preparation process, wherein the weight ratio of the added gellan gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, the weight ratio of the added gellan gum to rapeseed protein is about 1:1. In one embodiment of the present invention, the weight ratio of the added gellan gum to rapeseed protein in the preparation method is about 1:1. The gellan gum may account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, or 65% of the total weight of the gellan gum and rapeseed protein, preferably 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, or 55% of the total weight of the gellan gum and rapeseed protein. The weight ratio of currant gum to rapeseed protein can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7:3, 4:1, or 9:1. Preferably, it can be 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1, or 3:1. More preferably, it can be 2:3, 2.5:3, 1:1, 3:2.5, or 3:2. In the preparation method, the amount of currant gum added to the meat product can be such that the weight percentage of currant gum in the meat product is at least 0.1%, 0.2%, 0.3%, 0.4%, or 0.5%, or it can be such that the weight percentage of currant gum in the meat product is at least 0.1-5%, 0.1-2.5%, 0.1-2%, or 0.1-1%. Preferably, it is such that the weight percentage of currant gum in the meat product is at least 0.2%. In the preparation method described above, the amount of gellan gum added to the plant-based meat product can be such that the weight percentage of gellan gum in the plant-based meat product is at least 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.5%, 0.9%, or 1%, or 0.1-15%, 0.5-10%, 2-7%, or 3-6%, preferably at least 0.5%, and more preferably at least 2%. A ratio of 2:3 to 3:2 is preferred. In the preparation method of this invention, gellan gum and rapeseed protein can be added simultaneously or at different times. In one embodiment of this invention, when preparing meat products or plant-based meat products, gellan gum is added first, followed by rapeseed protein. In one embodiment of the present invention, when preparing meat products or plant-based meat products, an aqueous dispersion of guar gum is added, followed by the addition of rapeseed protein or an aqueous dispersion of rapeseed protein.

[0061] In one aspect of the present invention, a method for preparing a plant-based meat product is provided, the plant-based meat product comprising the following components by weight percentage:

[0062] 1) 20-80% water;

[0063] 2) 0.1-20% rapeseed protein;

[0064] 3) 1-30% texturized plant protein;

[0065] 4) 1-20% oil;

[0066] 5) 0.1-15% kerosene; and

[0067] 6) 0-10% coloring agents and fragrances,

[0068] Preferably, the total amount of each ingredient does not exceed 100% of the plant-based meat product;

[0069] The preparation method includes the following steps:

[0070] 1) Disperse the guar gum in water, add the rapeseed protein, and mix evenly to obtain a dispersion;

[0071] 2) Add the oil to the dispersion from step 1) and stir until homogeneous to obtain an emulsion.

[0072] 3) Add the emulsion obtained in step 2) to the texturized plant protein;

[0073] 4) Optionally, coloring agents and fragrances may be added;

[0074] 5) Optionally, mix all components thoroughly, knead until uniform, and shape.

[0075] In this invention, the method for preparing the plant-based meat product may include the steps of hydrating and texturing plant protein and / or rapeseed protein.

[0076] In this invention, the preparation method may further include the step of freezing the meat product or plant-based meat product.

[0077] In this invention, the meat products or plant-based meat products can be prepared according to conventional methods in the art unless otherwise specified. When adding gellan gum and / or rapeseed protein, the pH or temperature of the system does not need to be specially adjusted.

[0078] The method described in this invention produces meat or plant-based meat products that leverage the freeze-thaw resistance and heat stability of gelling gum while achieving an ideal gel texture and mouthfeel. Methylcellulose is a commonly used colloid in plant-based meat, but it does not meet consumer requirements for clean labeling of food products, and although methylcellulose gels upon heating, it loses its gel texture upon cooling. Adding egg white as a binder can improve the mouthfeel and texture of plant-based meat, but its drawbacks include its allergenicity and incompatibility with the concept of veganism. Using the method described in this invention to prepare meat or plant-based meat products not only imparts a good gel texture and mouthfeel but also reduces the overall amount of colloid used and / or the amount of methylcellulose or egg white binder required.

[0079] One aspect of the present invention is to provide a method for improving the texture of meat products or plant-based meat products, characterized in that gellan gum and rapeseed protein are added during the preparation process, wherein the weight ratio of gellan gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and even more preferably, the weight ratio of gellan gum to rapeseed protein is about 1:1. In one embodiment of the present invention, the gellan gum and rapeseed protein may be added to the preparation system simultaneously. In one embodiment of the present invention, the gellan gum and rapeseed protein are not added to the preparation system simultaneously. In one embodiment of the present invention, the method improves the gel strength of meat products or plant-based meat products. In one embodiment of the present invention, the method improves the elasticity or chewiness of meat products or plant-based meat products. In one embodiment of the present invention, the method improves the adhesiveness of meat products or plant-based meat products. In one embodiment of the present invention, the method improves the gel strength, chewiness, and adhesiveness of meat products or plant-based meat products.

[0080] One aspect of the present invention is the use of rapeseed protein for improving the gel strength of compositions containing gluconol, optionally, the composition containing a second protein other than rapeseed protein, preferably, the second protein being a plant-based protein, more preferably, the plant-based protein being unorganized, such as soy protein and / or potato protein. In one embodiment of the present invention, the composition is a meat product or a plant-based meat product.

[0081] One aspect of the present invention is to provide the use of the texture modifier as a binder in meat or plant-based meat products. The texture modifier can reduce the amount of methylcellulose used in meat and / or plant-based meat products; preferably, the texture modifier can replace methylcellulose in meat and / or plant-based meat products. Methylcellulose is one of the commonly used colloids in plant-based meat, but it does not meet consumer requirements for clean labeling of food products, and although methylcellulose gels upon heating, it loses its gel texture upon cooling.

[0082] In this invention, currant can be derived from microorganisms, animals, or plants. The molecular formula of currant can be represented as (C6H...). 10 O5) n Preferably, n>250. The molecular weight of the gelatin can be 40kD-3000kD (kilodaltons), such as 50kD-500kD, or higher than 1000kD, or higher than 2000kD.

[0083] In this invention, preferably, the gellan gum is produced by microbial fermentation, wherein the microorganism is a gellan gum-producing microorganism, such as *Alcaligenes* sp., *Agrobacterium* sp., or *Rhizobium* sp. In one embodiment of this invention, gellan gum can be produced using a variant of *Alcaligenes faeccalis* var. *myxogenes* strain 10C3 (HARADA, T., MASADA, M., FUJIMORI. K. and MEADA, I. (1966). Agric. Biol. Chem., 30, 196-198). Microbial fermentation of gellan gum can be carried out according to conventional methods in the art. Gellan gum can be extracted from the fermentation broth using conventional methods in the art, such as treating the fermentation product with an alkaline solution, precipitating the colloid with an acid solution, then dehydrating and drying with ethanol, and finally pulverizing to obtain gellan gum. In this invention, commercially available products can also be used as kerogen gel.

[0084] In this invention, rapeseed protein can be in the form of an isolate or a concentrate. The rapeseed protein isolate can be prepared according to the method described in WO2018 / 007492, obtained from cold-pressed rapeseed oil powder with a protein content of 50-98% (w / w), 70-95% (w / w), or 90±5% (w / w). In one embodiment of this invention, the rapeseed protein isolate may contain 40-65% (w / w) of cruciferins and 35-60% (w / w) of napins.

[0085] In one embodiment of the present invention, the rapeseed protein is a rapeseed protein isolate, wherein the protein content is at least 90% by weight on a dry basis (calculated as Kjeldahl N × 6.25).

[0086] The rapeseed used to prepare the rapeseed protein in this invention typically belongs to the Brassica napus and Brassica juncea varieties. These varieties contain only low levels of erucic acid and glucosinolates and are also known as Canadian rapeseed (Canola). Canadian rapeseed is now a general term defined as rapeseed containing <2% erucic acid and <30 mmol / g glucosinolates. The main storage proteins found in rapeseed are cruciferins and napins.

[0087] In one embodiment of the present invention, the rapeseed protein contains cruciferous plant extracts and / or brassica seed protein, preferably, it contains cruciferous plant extracts and brassica seed protein.

[0088] In this invention, the rapeseed protein contains 40-65% (w / w) cruciferous plant extracts and 35-60% (w / w) brassinolide, or 15-65% (w / w) cruciferous plant extracts and 35-85% (w / w) brassinolide, or 60-80% (w / w) cruciferous plant extracts and 20-40% (w / w) brassinolide, or 80-100% (w / w) cruciferous plant extracts and 0-20% (w / w) brassinolide, or 0-20% (w / w) cruciferous plant extracts and 80-100% (w / w) brassinolide. Preferably, the total weight of cruciferous plant extracts and brassinolide does not exceed 100% of the weight of the rapeseed protein.

[0089] In one embodiment of the present invention, the rapeseed protein has a low content of anti-nutritional factors, wherein the phytic acid content is less than 1.5% (w / w), preferably less than 0.5% (w / w), and the glucosinolate content is low (e.g., less than 5 μmol / g) and the phenolic content is low (e.g., less than 10 mg / g). In one embodiment of the present invention, the rapeseed protein has a solubility of at least 88% under measurement conditions of pH 3-10.

[0090] In this invention, the texture of a sample can be evaluated using parameters such as hardness, chewiness, adhesiveness, cohesiveness, and elasticity. The texture parameters can be measured using texture profile analysis (TPA), also known as a two-chewing test. This test simulates the chewing motion of the human mouth using a texture analyzer probe, compressing the sample twice. The test is connected to a microcomputer, and the interface outputs texture test curves. Software can then obtain multiple physical properties of the sample, such as hardness, adhesiveness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience. Hardness refers to the maximum peak value during the first chew (or first compression).

[0091] In this invention, the TPA analysis of the sample can be set up according to the following mode:

[0092] (a) Pre-Test Speed: 2.00 mm / s;

[0093] (b) Test Speed: 2.00 mm / s;

[0094] (c) Post-Test Speed: 2.00 mm / s;

[0095] (d) Target Mode: Strain;

[0096] (e) Strain: 75%;

[0097] (f) Time: 5s;

[0098] (g) Probe: P / 1KSS.

[0099] In this invention, the texture analysis of the plant-based meat products can be performed using texture profile analysis (TPA), measured by a texture analyzer (such as TA.XT.plus). Weight: up to 10 kg). In one embodiment of the present invention, in the textural analysis of plant-based meat products, the TPA test can be set to a dual compression measurement with probe P / 100, strain 40%, pre-test speed 1 mm / s, test speed 1 mm / s, and post-test speed 1 mm / s.

[0100] The texture modifier described in this invention, by combining gluconol and rapeseed protein, significantly improves the gel strength of compositions containing gluconol and effectively reduces the weakening effect of proteins on the gel strength of gluconol in the application system. Meat or plant-based meat products provided by this invention, or meat or plant-based meat products prepared by the method of this invention, can possess ideal gel texture and mouthfeel (such as gel strength, hardness, elasticity, chewiness, etc.) even without the addition of transglutaminase, without compounding gluconol with other colloids, or without the addition of methylcellulose. This effectively reduces the overall amount of colloid used, simplifies the preparation process, reduces allergenicity, and meets the requirements of clean labeling. Detailed Implementation

[0101] The present invention is further illustrated by way of embodiments. These descriptions are merely exemplary and intended to illustrate the invention, and do not constitute a limitation on the scope of protection of the invention.

[0102] Experimental materials

[0103] Rapeseed protein isolate (RPI) was prepared from cold-pressed rapeseed oil powder according to the method described in WO2018 / 007492, with a protein content of 90% (w / w), a cruciferin content of 40-65% (w / w), a napins content of 35-60% (w / w), a phytate content of less than 0.26% (w / w), and a solubility of at least 88% measured at 23±2℃ in a pH range of 3-10. pH was measured using a PHM220 pH meter equipped with a PHC3085-8 calomel pH electrode (D=5mm).

[0104] Cortex gum was purchased from Zhejiang DSM Zhongken Biotechnology Co., Ltd. Soy protein isolate was purchased from DuPont. Potato protein was purchased from AVEBE. Vegetable oil was purchased from Yihai Kerry (corn oil). Methylcellulose was purchased from JRS. Rapeseed oil was purchased from COFCO Golden Dragon Fish. Structural protein was purchased from Taiwan Hongyang. Yeast extract was purchased from DSM. Pigments, monosodium glutamate, and spices were commercially available products.

[0105] Example 1: Interactions between guar gum and different proteins

[0106] Experimental steps:

[0107] As shown in the experimental group column of Table 1, weigh the required components such as guar gum and rapeseed protein isolate, and perform the following operations:

[0108] 1) Disperse the gellan gum in water at 40℃ and stir for 2 minutes at 600 rpm;

[0109] 2) Disperse the rapeseed protein isolate in the solution from step 1) and stir for 5 minutes at the same speed;

[0110] 3) Slowly add the vegetable oil and continue stirring for 5 minutes;

[0111] 4) Pour into a gel cup and steam heat (100℃) for 30 minutes;

[0112] 5) After cooling, let stand at 25℃ for 2 hours, and then test the corresponding parameters using TPA (TA.XT.plus);

[0113] The TPA mode measurement settings are as follows:

[0114] - Pre-Test Speed: 2.00 mm / s;

[0115] - Test Speed: 2.00 mm / s;

[0116] - Post-Test Speed: 2.00 mm / s;

[0117] - Target Mode: Strain;

[0118] - Strain: 75%;

[0119] -Time: 5s;

[0120] - Probe: P / 1KSS

[0121] The test results are those of the experimental group.

[0122] Control group 1: The rapeseed protein isolate in the experimental group was replaced with an equal amount of soy protein isolate. Other operations and testing methods were the same as those in the experimental group, and the test results of control group 1 were obtained.

[0123] Control group 2: The rapeseed protein isolate in the experimental group was replaced with an equal amount of potato protein. Other operations and testing methods were the same as those in the experimental group, and the test results of control group 2 were obtained.

[0124] The TPA test results for the experimental and control groups are shown in Table 2.

[0125] Table 1: Raw material ratios for the experimental and control groups

[0126] Components and their content (wt%) experimental group Control group 1 Control group 2 Kederan Gum 5 5 5 Rapeseed protein isolate 5 - - Soy protein isolate - 5 - Potato protein - - 5 vegetable oil 5 5 5 water 85 85 85

[0127] Table 2: TPA Test Results

[0128] TPA test results experimental group Control group 1 Control group 2 Hardness (g) 1620.1 542.3 120.0 Chewiness 543.9 42.2 28.0 Gumminess 573.1 126.1 29.8

[0129] The hardness in Table 2 is the gel strength. As can be seen from the experimental data in Table 2, when different proteins are gelled together with gluconol, the gel strength and texture of rapeseed protein are significantly better than those of other proteins, followed by soy protein isolate, while potato protein has the weakest gel strength with gluconol.

[0130] Example 2: Hamburger Pancake

[0131] Experimental steps:

[0132] Weigh the required raw materials according to the proportions shown in Table 3 and follow the process flow below to prepare hamburger patties weighing 50g or 70g each:

[0133] 1) After dispersing the water and pigment evenly, soak the structural protein (>1 hour);

[0134] 2) Disperse the colloid in water (disperse guar gum in room temperature water and MC in ice water), stir thoroughly, then add protein powder, stir well, and slowly add rapeseed oil while stirring to obtain the emulsion of the adhesive.

[0135] 3) Cut / chop the soaked protein granules into small pieces;

[0136] 4) Weigh all the seasonings and flavorings and add them directly to the structural protein, and also add the emulsion obtained in step 2);

[0137] 5) Mix thoroughly and knead until uniform;

[0138] 6) Let it stand for 0.5-1 hour. MC samples need to be placed at 4℃, while kerogen samples can be placed at 40℃, and then molded.

[0139] 7) Freeze and store after molding;

[0140] 8) Fry the hamburger patties for about 3-4 minutes per side, until the center temperature reaches 70°C or above.

[0141] The fried hamburger patties were subjected to texture testing. The hardness and chewiness parameters were evaluated using a texture analyzer (TA.XT plus). The texture parameters of the food were measured at an eating temperature of 50°C.

[0142] Texture testing method: After preparing the sample, the probe is HDP / BS, and the measurement conditions are set as follows:

[0143] - Mode: Measures compression force.

[0144] - Pre-Test Speed: 1.50 mm / s;

[0145] - Test Speed: 1.50 mm / s;

[0146] - Post-Test Speed: 10.00 mm / s;

[0147] - Target Mode: Distance;

[0148] -Distance: 8.00mm;

[0149] - Trigger Type: Automatic (Force);

[0150] - Trigger Force: 10.0g

[0151] The results of the texture test of the hamburger patties are shown in Table 4.

[0152] Table 3: Ingredient Ratio of Hamburger Buns

[0153]

[0154] Table 4: Hamburger patty texture test results

[0155] Texture test results 1 2 3 4 Hardness (kg) 3.10 1.14 2.93 2.02 Chewing properties (kg.sec) 2.80 1.41 2.11 1.93

[0156] As shown in Table 4, the strongest texture was obtained in the hamburger patty when methylcellulose was used as a stabilizer (Experiment 1). The second strongest texture was obtained from the combination of glucon and rapeseed protein (Experiment 3), which was comparable to the texture obtained using methylcellulose. Therefore, this combination is considered a viable alternative to methylcellulose as a binder. Furthermore, comparing the textures of Experiments 2 and 4 reveals that, at the same protein content, the combination of glucon and rapeseed protein significantly enhances the strength of the hamburger patty's texture.

Claims

1. A texturizing agent comprising gum ghatti and rapeseed protein, wherein the weight ratio of gum ghatti to rapeseed protein is 1:9 to 9:

1.

2. The texturizing agent of claim 1, wherein the weight ratio of gum ghatti to rapeseed protein is 1:4 to 4:

1.

3. The texturizing agent of claim 1, wherein the weight ratio of gum ghatti to rapeseed protein is 2:3 to 3:

2.

4. The texturizing agent of claim 1, wherein the rapeseed protein is rapeseed protein isolate.

5. The texturizing agent of any one of claims 1-4, which does not contain methylcellulose.

6. The texturizing agent of any one of claims 1-4, which is a binder for meat products or plant-based meat products.

7. The texturizing agent of any one of claims 1-4, further comprising a dispersing agent.

8. The texturizing agent of any one of claims 1-4, further comprising one or more of starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, gellan gum, pectin, and konjac gum.

9. The texturizing agent of any one of claims 1-4, further comprising starch and / or xanthan gum.

10. A food product comprising the texturizing agent of any one of claims 1-9.

11. The food product of claim 10, which is a meat product.

12. The food product of claim 10, which is a plant-based meat product.

13. The food product of claim 10, which is a jelly or pudding.

14. The food product of claim 10, which is a diet for dysphagia, a care diet, a finely chopped diet, a pureed diet, or a liquid diet.

15. A beverage comprising the texturizing agent of any one of claims 1-9.

16. The beverage of claim 15, which is a plant-based protein beverage.

17. A meat product or plant-based meat product comprising the texturizing agent of claim 6.

18. The meat product or plant-based meat product of claim 17, wherein the texturizing agent is added in an amount such that the weight percentage of gum ghatti in the meat product or plant-based meat product is 0.1-15%.

19. The plant-based meat product of claim 17, comprising, by weight percentage: 1) 20-80% water; 2) 0.1-20% rapeseed protein; 3) 1-30% textured plant protein; 4) 1-20% oil; 5) 0.1-15% gum ghatti; and 6) 0-10% colorant and flavor.

20. The plant-based meat product of claim 19, wherein the textured plant protein is selected from one or more of textured pea protein, lentil protein, lentil protein, soy protein, or rapeseed protein.

21. The plant-based meat product of claim 19, selected from a sausage, a patty, a ball, or a chunk.

22. The plant-based meat product of claim 19, which is a hamburger patty.

23. A method of preparing the texturizing agent of any one of claims 1-9, the method comprising: a) weighing gum ghatti and rapeseed protein powder in a weight ratio; b) mixing the weighed powders uniformly; c) optionally, adding a dispersing agent.

24. A method of preparing a meat product or a plant-based meat product, comprising the step of adding konjac gum and rapeseed protein as a binding agent during the preparation process, the konjac gum being added in an amount of 0.1-15% by weight, and the weight ratio of the konjac gum and the rapeseed protein being 1 :9 to 9:

1.

25. The method of preparing according to claim 24, wherein the weight ratio of the konjac gum and the rapeseed protein is 1 :4 to 4:

1.

26. The method of preparing according to claim 24, wherein the weight ratio of the konjac gum and the rapeseed protein is 2:3 to 3:

2.

27. Use of rapeseed protein for improving the gel strength of a composition containing konjac gum, the composition being a meat product or a plant-based meat product.

28. Use of the texturizing agent according to any one of claims 1-9 for replacing methyl cellulose as a binding agent in a meat product or a plant-based meat product.

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