Meat substitute product

Abstract

An emulsified oil contains oil in an amount of 15% to 40%, water in an amount of 55% to 75%, and an emulsion stabilizer in an amount of 2% to 10%. The invention also relates to a meat substitute product comprising the emulsified oil. The invention also relates to the use of palm kernel oil stearin, coconut oil stearin or a mixture thereof for improving the texture and / or organoleptic properties of a minced meat substitute product. Preferably, the meat substitute product is a vegetarian minced meat substitute product that is shaped in the form such as a hamburger, a meat pie, a meat ball, a meat loaf or a sausage.

Description

Technical Field

[0001] The present invention relates to an emulsified oil comprising oil, water and a stabilizer, and a meat substitute product comprising the emulsified oil, wherein the oil has a melting point of 27°C to 35°C. The present invention also relates to the use of palm kernel oil stearin or coconut oil stearin or a mixture thereof for improving the appearance, texture and / or organoleptic properties of a minced meat substitute product. Preferably, the meat substitute product is a vegetarian minced meat substitute product, which is formed into a form such as a burger, a patty, a meatball, a meat nugget or a sausage. Background Art

[0002] Meat products have traditionally played an important role in our Western diet. They are consumed in many different forms, such as whole muscle or ground meat, cooked, grilled, smoked, cured or fermented in the form of burgers, meatloaf, sausages, meatballs, nuggets, etc.

[0003] Consumers are increasingly inclined to reduce or completely eliminate these animal products from their diets. For various reasons, such as health concerns, environmental issues, sustainability or animal welfare, consumers are turning to plant-based meat substitutes.

[0004] In order to encourage the average meat consumer to choose meat substitutes, it is critical that these substitutes simulate the fiber qualities provided by animal muscle fibers. Meat substitutes should resemble meat products in appearance and texture during and after cooking. When consumed, they should simulate organoleptic properties such as appearance, flavor, bite, juiciness and mouthfeel.

[0005] Various functional ingredients in meat substitutes are needed to simulate the taste, flavor, texture, mouthfeel and appearance of meat-based products. There are still many technical challenges to make plant-based meat more similar to animal meat. By using ordinary vegetable oils, it is difficult to get a similar texture and taste.

[0006] There remains a need to improve the appearance, texture and / or organoleptic properties of meat substitutes and more particularly ground meat substitutes. The present invention provides such a solution. Summary of the invention

[0007] The present invention relates to an emulsified oil comprising oil, water and a stabilizer, wherein the oil has a melting point of 27°C to 35°C.

[0008] The present invention also relates to a meat substitute product comprising at least one texturized protein ingredient and the emulsified oil of the present invention.

[0009] Furthermore, the present invention relates to the use of kernel oil stearin or coconut oil stearin or a mixture thereof for improving the appearance, texture and / or organoleptic properties of a ground meat substitute product.

[0010] Finally, it concerns flakes of palm kernel stearin, coconut oil stearin or mixtures thereof. DETAILED DESCRIPTION

[0011] The present invention relates to an emulsified oil comprising oil, water and a stabilizer, wherein the oil has a melting point of 27°C to 35°C.

[0012] The oil has a relatively steep solid fat curve and a melting point of 27°C to 35°C, depending on the potential application.

[0013] The fatty acid portion of the oil has a lauric acid (C12) content of 40% to 65% and a medium chain fatty acid (C6 to C12) content of 50% to 75%, based on the total weight of the fatty acid portion.

[0014] Fats with a melting point of 27°C to 35°C (also described as solid fats) are mainly produced from fractions of lauric fats, such as fractions of palm kernel oil or coconut oil.

[0015] The oil in the emulsified oil of the present invention can be selected from palm kernel stearin, coconut stearin or a mixture thereof.

[0016] Palm kernel oil stearin or coconut oil stearin is prepared by fractionating the corresponding oil. In order to have a cleaner flavor, the stearin fraction is bleached and deodorized using known standard refining conditions. The refined stearin fraction thus obtained is then solidified into a hard solid and sliced ​​into fat flakes. The flakes allow easy handling.

[0017] The stabilizer is based on a hydrocolloid. A hydrocolloid is a high molecular weight polysaccharide extracted from plants, seaweed, or produced by microbial synthesis. A hydrocolloid is a substance that forms a colloidal system when dispersed in water. Examples of hydrocolloids are starch, xanthan gum, guar gum, locust bean gum, gum arabic, konjac gum, cellulose derivatives, alginates, pectin, carrageenan, gellan gum, agar, plant fibers, or a combination of two or more thereof.

[0018] The starches may be derived from various plant sources, such as potato starch or corn starch. They may be in the form of native starch, physically or chemically modified starch, hydrolyzed starch such as maltodextrin and glucose syrup, or a combination of two or more thereof.

[0019] Glucose syrup and maltodextrin are starch hydrolysates, i.e. polysaccharides or oligosaccharides obtained by partial hydrolysis of starch. They are classified by their dextrose equivalent (DE). The term "maltodextrin" encompasses starch hydrolysates with a DE of 3 to 20. The term "glucose syrup" encompasses starch hydrolysates with a DE greater than 20.

[0020] The cellulose derivative may be methylcellulose, carboxymethylcellulose and / or hydroxypropylmethylcellulose.

[0021] The vegetable fibre may be citrus fibre, carrot fibre or chicory root fibre.

[0022] Preferably, the one or more hydrocolloids are selected from the group consisting of starch, cellulose derivatives, carrageenan, xanthan gum or fibers.

[0023] In a preferred aspect, the stabilizer of the emulsified oil of the present invention comprises methylcellulose, guar gum, gum arabic and maltodextrin.

[0024] Once the emulsified oil is applied to the meat substitute product, the stabilizer acts as a binder, providing adhesion to the uncooked product, and provides gelling when heated, which imparts a meat-like structure with realistic firmness and elasticity while maintaining and increasing juiciness.

[0025] This may affect the moistness and juiciness of the meat substitute product and may also affect the firmness of the bite.

[0026] In the emulsified oil of the present invention, the oil is present in an amount of 15 to 40%, the water is present in an amount of 55 to 75%, and the stabilizer is present in an amount of 2 to 10%, based on the total weight of the emulsified oil.

[0027] The present invention relates to a meat substitute product.

[0028] Meat substitute products are food or feed compositions that simulate animal-processed original cuts of meat and processed reconstructed meat products such as hamburgers, patties, sausages, etc. The processing method can be salting, mincing, fermentation, boiling, smoking, extrusion or other methods.

[0029] Meat substitute products can be divided into ground (also called minced) products and fine paste products. Ground meat substitute products are substitutes for coarse-grained products such as hamburgers, meatloaf, sausages, meatballs, meat nuggets, etc. Fine paste products are usually emulsified products such as substitutes for frankfurters, bologna, mortadella, etc.

[0030] In one aspect of the invention, the meat substitute product is a ground meat substitute.

[0031] The ground meat substitute product can be formed into forms such as burgers, meat patties, meatballs, meat nuggets or sausages. In a preferred aspect of the present invention, the meat substitute product is a ground and formed meat substitute.

[0032] In another aspect of the invention, the ground meat substitute product is a ground vegetarian protein product. The ground vegetarian protein product is not based on meat or fish. More preferably, the ground meat substitute product is a ground vegan protein product. The ground vegan protein product is not based on products derived from animals. Examples of products derived from animals are in particular meat, fish, eggs, milk or honey.

[0033] The meat substitute products of the present invention are generally designed to be consumed after cooking.

[0034] Alternatively, the meat substitute product of the present invention is a pet food. The term "pet food" means any food composition intended to be consumed by a pet. A pet can be any domesticated or tamed animal raised for companionship or pleasure. For example, a pet can be an avian, bovine, canine, equine, feline, goat, wolf, mouse, sheep or porcine animal. Preferably, the pet is a dog or a cat.

[0035] The meat substitute product of the present invention comprises at least one texturized protein ingredient and the emulsified oil of the present invention.

[0036] Texturized protein is a fibrous protein product. It can enhance the texture and sensory quality of meat substitute products. It may affect the bite, juiciness and / or moistness of meat substitute products.

[0037] Preferably, at least one textured protein ingredient is from a plant source, i.e., textured vegetable protein. Textured vegetable protein is a processed plant product, which is usually prepared from high-protein flour or its protein concentrate by an extrusion process at high temperature and pressure to produce a fibrous, insoluble and porous product. At least one textured vegetable protein is particularly derived from soy, peas, corn, cottonseed, wheat, sunflower seeds, oats or a combination of two or more thereof. More preferably, at least one textured protein ingredient is derived from soy, peas, wheat, sunflower or a combination of two or more thereof. More preferably, at least one textured protein ingredient is textured soy protein and / or textured pea protein.

[0038] The meat substitute product of the present invention comprises the emulsified oil in an amount of 30% to 60% based on the weight of the meat substitute product.

[0039] In another aspect of the invention, the texturized protein ingredient is present in an amount of 10% to 25% by weight of the meat substitute product.

[0040] In yet another aspect of the present invention, the meat substitute product comprises one or more ingredients selected from sodium chloride, sodium ascorbate, sodium citrate, sodium carbonate, sweeteners, flavoring agents, flavor enhancers, spices / seasonings and preservatives. Based on the total weight of the meat substitute product, the amount of each ingredient (if present) is preferably in the range of 0.01 wt % to 10.0 wt %, 0.02 wt % to 6.0 wt %.

[0041] The present invention also relates to the use of palm kernel oil stearin or coconut oil stearin or a mixture thereof for improving the appearance, texture and / or organoleptic properties of a minced meat substitute product.

[0042] Finally, the present invention relates to flakes of palm kernel stearin, coconut oil stearin or mixtures thereof.

[0043] The meat substitute product according to the invention comprising the emulsified oil of the invention has an improved taste and texture compared to meat substitute products comprising oils such as rapeseed oil or coconut oil.

[0044] The specific melting behavior of the emulsified oil results in the meat substitute product of the present invention having a pleasant fatty and juicy mouthfeel. The meat substitute product has good integrity during baking, frying and / or processing of the product.

[0045] The meat substitute product can be prepared in the following method: at least one texturized protein ingredient is hydrated and then mixed with the remaining dry ingredients and water to obtain a dough-like product, i.e., meat substitute dough. All steps for preparing the meat substitute dough are carried out at a temperature below 8°C.

[0046] The meat substitute dough is then formed into forms such as burgers, patties, meatballs, nuggets, sausages, etc. The formed forms may be stored at 4°C, may be frozen at -18°C, or may be subjected to heat treatment (such as steam cooking, pan frying or oven baking) before being stored at 4°C or frozen at -18°C.

[0047] It has been found, among other things, that the emulsified oil of the present invention greatly improves the texture, taste, flavor and other aspects of plant-based meats compared to other common vegetable oils.

[0048] Example

[0049] 1. Preparation of Palm Kernel Oil Stearin Flakes

[0050] Palm kernel stearin (PKST; iodine value 6.1 g / 100 g) was obtained from palm kernel oil (PKO; iodine value 18.3 g / 100 g) by high pressure fractionation.

[0051] The PKST is then subjected to a standard bleaching and deodorization process to obtain RPKST (Refined Palm Kernel Stearin).

[0052] The RPKST was cooled to below 30°C to solidify into a hard solid, and then sliced ​​to obtain fat flakes that were easy to handle.

[0053] The fatty acid composition and solid fat content (SFC) of palm kernel stearin are shown in Table 1.

[0054] Table 1 - Fatty acid composition and solid fat content of palm kernel oil stearin

[0055]

[0056]

[0057] 2. Preparation of emulsified oil

[0058] 28 wt% of fat flakes (obtained by Example 1) were added to 6 wt% of stabilizer MCK 902 (Cargill compound stabilizer: main components are methylcellulose, gum arabic, guar gum, maltodextrin). The remaining 66 wt% of ice water (temperature 0°C-4°C) was added, and high-speed shearing (3500 rpm to 5000 rpm) was performed for 8 to 10 minutes to obtain emulsified oil.

[0059] 3. Formulation of meat substitute products

[0060] The formulation of the meat substitute product is shown in Table 2.

[0061] Table 2

[0062] Beef Patties Recipe content Textured Soy Protein (rehydrated) 18.3％ Ice water 30.2％ Emulsified oil of Example 2 45％ seasoning 6％ Colors (beetroot and caramel) 0.5％

[0063] 4. Preparation of meat substitute products

[0064] ●Fully hydrate the textured soy protein in advance for about 2 to 4 hours to ensure sufficient rehydration, and then dehydrate and dry. The rehydration ratio is 1:1.7.

[0065] ● For a total of 500 g of ingredients, textured soy protein, ice water, emulsified oil, seasoning (model G75969X1, from New weds company) and color (from Sensient Technologies Corporation) were thoroughly stirred and mixed in proportion according to the formula of Table 2.

[0066] ●Mold the beef patties in the mold.

[0067] • Bake the patties in an oven at 180°C for 10 minutes.

[0068] The sensory evaluation of the plant-based meat was evaluated in terms of molding state, hardness and chewiness, juiciness, and taste.

[0069] The sensory group consisted of 5 people, and the scores from 1-5 indicated that 1 was unacceptable, 2 was acceptable, 3 was fair, 4 was good, and 5 was excellent.

[0070] The results of the sensory evaluation are shown in Table 3.

[0071] Table 3

[0072] Use of Emulsified Palm Kernel Oil Stearin in Meat Patties Comparison with Emulsified Coconut Oil Oil SMP(℃) 32 26 Oil SFC (%) 10℃ 94.3 79.2 20℃ 88.6 37.3 30℃ 41.3 0 40℃ 0.0 0 Ease of handling Very convenient inconvenient The molded state of the meat patties 5 4 Patty hardness and chewiness 5 4 Juiciness of the meatloaf 4 3 Taste and flavor of meatloaf 5 4

[0073] Ease of handling: Easy to handle as palm kernel stearin flakes can be added directly to the emulsified mixture without melting. With coconut oil, the oil is semi-solidified and inhomogeneous and must be heated and melted to be added to the emulsified blend.

[0074] The molded state of the patties: evaluated by a sensory panel consisting of 5 professionals.

[0075] Patty hardness and chewiness: evaluated by a sensory panel of 5 professionals.

[0076] Juiciness of the patties: evaluated by a sensory panel of 5 professionals.

[0077] Taste and flavor of patties: evaluated by a sensory panel of 5 professionals.

Claims

1. An emulsified oil comprising oil, water and a stabilizer, wherein the oil has a melting point of 27°C to 35°C.

2. The emulsified oil according to claim 1, wherein the fatty acid portion of the oil has a lauric acid (C12) content of 40% to 65% and a medium-chain fatty acid (C6 to C12) content of 50% to 75%, based on the total weight of the fatty acid portion.

3. The emulsified oil according to claim 1 or 2, wherein the oil is present in an amount of 15% to 40%, the water is present in an amount of 55% to 75%, and the stabilizer is present in an amount of 2% to 10%.

4. A meat substitute product comprising at least one texturized protein ingredient and the emulsified oil according to any one of claims 1 to 3.

5. The meat substitute product according to claim 4, wherein the emulsified oil is present in an amount of 30% to 60% based on the weight of the meat substitute product.

6. The meat substitute product according to claim 4 or 5, wherein the texturized protein ingredient is present in an amount of 10% to 25% based on the weight of the meat substitute product.

7. The meat substitute product according to any one of the preceding claims, wherein the meat substitute product is a ground meat substitute product.

8. The meat substitute product according to any one of the preceding claims, wherein the meat substitute product is a ground vegetarian protein product.

9. The meat substitute product according to any one of the preceding claims, wherein the meat substitute product is a pet food.

10. Use of palm kernel oil stearin or coconut oil stearin or a mixture thereof for improving the appearance, texture and / or organoleptic properties of a minced meat substitute product.

11. Flakes of palm kernel stearin, coconut oil stearin or mixtures thereof.

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