Meat analogue product comprising yeast single cell protein product

Abstract

The present invention relates to a meat analogue product comprising a textured vegetable protein, a binder, a flavouring agent and 0.5 to 10% (w / w) of a yeast single cell protein product wherein the yeast single cell protein product comprises Saccharomyces yeast cells or parts thereof.

Description

Technical Field

[0001] This invention relates to a meat analogue product and its preparation method. This invention also relates to the use of yeast single-cell protein products. Background Technology

[0002] With increasing market demand for vegetarian products, meat analogues have become widely available. For example, meat analogue burgers have been developed that highly mimic the texture and taste of real meat burgers. Plant protein is a common ingredient in most meat analogue products. The challenge of using plant protein instead of animal protein is providing a good texture that is perceived as real meat. For example, the challenge lies in producing meat analogue products with improved fat and moisture retention when cooked. For instance, ground meat patties lose some moisture and undergo weight loss when cooked by baking, grilling, or frying. This weight loss causes cooked meat products to shrink. Any total moisture loss in the meat due to the release of natural juices during cooking is an inevitable consequence of the cooking process and results in a reduction in perceived juiciness.

[0003] WO2006034172 discloses the fractionation of soybean protein and reports that soybeans absorb fat, thereby reducing fat excretion during cooking. The reported cooking yield is still only about 90%-93%.

[0004] Wi et al. Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non animal based liquid alternatives, MDPI, Foods 2020, 9, 461 Studies have been published on meat analogues containing textured plant protein, soy protein isolate, and other liquid additives. These articles indicate that water plus soy protein isolate results in a 12% to 14% loss during cooking.

[0005] Food manufacturers produce meat analogues through the following steps: first, raw dough is prepared; then, the raw dough is shaped into the desired meat analogue form and typically frozen. The chilled or frozen product is then sold to consumers, who consume it after preparing a hamburger. The properties of the dough are a crucial characteristic for food manufacturers to achieve efficient and scalable manufacturing processes. For example, when the dough is too sticky, it can cause problems on the production line. Another problematic phenomenon is dough softening, in which the shaped meat analogue loses its shape.

[0006] Another challenge with meat analogues is providing a cooking experience that closely mimics the experience of real meat. Plant-based meat analogues often produce excessive bleeding during cooking, resulting in a mousy or foamy cooking experience that does not match the real meat cooking experience. Summary of the Invention

[0007] Among other things, this objective is achieved by providing meat analogue products according to the appended claims.

[0008] Specifically, the present invention relates to a meat analogue product comprising textured plant protein, binder, flavoring agent and / or 0.5 to 10% (w / w) of yeast single-cell protein product, preferably wherein the yeast single-cell protein product comprises Saccharomycetales Yeast cells or parts thereof.

[0009] Surprisingly, the inventors discovered that meat analogues containing yeast single-cell protein products provide easily handled dough because the dough is firm and non-sticky. This allows for dough processing in industrial-scale unit operations. Furthermore, meat analogues containing yeast single-cell protein products exhibit less exudation during cooking, thus providing consumers with a more authentic cooking experience.

[0010] When used in the context of this article, the term "meat analogue product" or meat substitute refers to a product that does not contain animal protein and is therefore suitable as a vegetarian or vegan meat substitute and has an appearance that mimics that of an animal meat-based product.

[0011] In the context of this invention, the term "single-cell protein" (optionally also abbreviated herein as "SCP") refers to a protein obtained from and / or derived from a (single-cell) microorganism. Thus, SCP can refer, for example, to a protein purified and / or isolated from a cell culture of a microorganism. Alternatively or additionally, SCP can refer to a microbial protein, which is a dead, dried microbial cell. Therefore, a "single-cell protein product" or "SCP product" may or may not contain one or more of the following: whole (single-cell) microbial cells, broken (single-cell) microbial cells, isolated proteins obtained from one or more (single-cell) microorganisms, isolated proteins derived from one or more (single-cell) microorganisms, purified proteins obtained from one or more (single-cell) microorganisms, and purified proteins derived from one or more (single-cell) microorganisms. While (single-cell) microorganisms can refer to bacteria, fungi (such as yeast), and / or algae, according to this invention, the (single-cell) microorganism is yeast. Yeast SCP products offer the advantage of relatively high protein content, can be produced industrially on a relatively low cost, are unaffected by seasonality, and require relatively little harvesting labor. Therefore, yeast SCP products are highly advantageous. Another advantage is that yeast SCPs have a lower amount of R-DNA than bacteria and are easier to isolate from the fermentation broth.

[0012] In the context of this invention, the term "yeast" refers to a eukaryotic single-celled microorganism classified as a member of the fungi kingdom, which reproduces primarily asexually through mitosis employing an asymmetric division process (also known as budding). Furthermore, herein, the term preferably refers to yeast cells that can be grown under artificial and / or laboratory conditions (e.g., in vitro culture conditions), particularly under standard laboratory conditions. The term preferably also covers a single type of yeast cell that has been grown for several generations in the laboratory, and therefore preferably also covers potential mutants of yeast cells and / or strains. In this document, yeast is preferably... Saccharomycetales yeast.

[0013] "Yeast cell" refers to a yeast cell, preferably a yeast cell as described herein. A portion of a yeast cell may refer to substances derived from yeast cells. For example, when broken yeast cells are used, yeast proteins and yeast cell wall material may be present.

[0014] In the context of this invention, the term " Saccharomycetales "Refers to those belonging to the phylum Ascomycota" Saccharomycetales Head. Saccharomycetales Members are also known and are sometimes referred to as budding yeast.

[0015] Preferably, the yeast SCP product contains not Saccharomyces cerevisiae yeast cells Saccharomycetales Yeast cells, and / or the yeast SCP product described herein does not contain Saccharomyces cerevisiae Yeast cells. Preferably, the SCP product contains an ethanol (or glucose) feedstock. Saccharomycetales Yeast cells.

[0016] In one implementation, the present article Saccharomycetales Yeast cells are derived from Cyberlindnera , Kluyveromyces , Wickerhamomyces Pichia or Yarrowia Yeast cells of the genus, preferably from Cyberlindnera or Kluyveromyces or Wickerhamomyces Yeast cells of the genus.

[0017] In one implementation, the present article Saccharomycetales Yeast cells come from Cyberlindnera jadinii , Kluyveromyces lactis , Wickerhamomyces anomalus , Pichia anomala or Yarrowia lipolytica Preferably from Cyberlindnera jadinii , Kluyveromyces lactis , Wickerhamomyces anomalus .

[0018] In one implementation, the present article Saccharomycetales Yeast cells are or are derived from Cyberlindnera jadinii ATCC 26387 Cyberlindnera jadinii FERM-BP1656 Wickerhamomyces anomalus IFO 569 Wickerhamomyces anomalus CBS 1980 Cyberlindnera jadinii ATCC 9950 Kluyveromyces lactis CBS 2896 Wickerhamomyces anomalus CBS 2576 or Yarrowia lipolytica CBS 7504, preferably is or is derived from Cyberlindnera jadinii ATCC 26387 Cyberlindnera jadinii FERM-BP1656 Wickerhamomyces anomalus IFO 569 Wickerhamomyces anomalus CBS 1980 Cyberlindnera jadinii ATCC 9950 or Kluyveromyces lactis CBS 2896.

[0019] In the context of this invention, the term "derived from" preferably refers to yeast cells originally obtained from and thus derived from a given yeast strain. Such derived cells may differ from the given yeast strain due to naturally occurring and / or artificially introduced alterations (e.g., gene mutations), but preferably have characteristics similar to cells from the yeast strain from which they originate. This similarity is preferably the ability to produce yeast cells with 34% (w / w) or more protein per gram of dry weight using ethanol as a carbon source, preferably 41% (w / w) or more, more preferably 42.5% (w / w) or more. This ability can be readily tested by those skilled in the art by culturing yeast cells with ethanol as a carbon source, wherein a range of ethanol concentrations as a carbon source is tested. Thus, cells derived from a given strain can (preferably at the genomic level) have 80% or more, preferably 85% or more, more preferably 90% or more, or even more preferably 95% or more sequence homology with a corresponding strain that can be considered a reference. Therefore, the derived cells can have (preferably at the genomic level) at least, for example, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% sequence homology with the corresponding reference.

[0020] Preferably, Saccharomycetales Yeast cells are able to produce 34% (w / w) or more of the stated protein per gram of dry weight using ethanol (or glucose) as a carbon source. Saccharomycetales Yeast cells, preferably 41% (w / w) or more protein per gram of dry weight Saccharomycetales Yeast cells, more preferably 42.5% (w / w) or more protein per gram of dry weight Saccharomycetales Yeast cells.

[0021] Preferably, the yeast SCP product contains all essential amino acids. Preferably, Saccharomycetales Yeast cells are not genetically engineered.

[0022] In one implementation, the SCP product described herein contains 34% (w / w) or more protein per gram of dry weight. Saccharomycetales Yeast cells, preferably 41% (w / w) or more protein per gram of dry weight Saccharomycetales Yeast cells, more preferably 42.5% (w / w) or more protein per gram of dry weight. Saccharomycetales Yeast cells. More preferably, the yeast SCP product described herein contains 50% to 75% (w / w) protein per gram of dry weight. Saccharomycetales Yeast cells, preferably with 55% to 65% (w / w) protein per gram of dry weight. Saccharomycetales Yeast cells, for example, have 56% to 60% (w / w) protein per gram of dry weight. Saccharomycetales Yeast cells.

[0023] Preferably, the yeast SCP product contains dried Saccharomycetales Yeast cells, preferably the dried Saccharomycetales yeast cells, are whole or broken or a mixture of whole and broken cells.

[0024] In the context of this invention, the term "w / w" is intended to be understood as "weight to weight," and thus refers to the proportion of a specific substance in a mixture as measured by weight or mass.

[0025] Preferably, the meat analogue products described herein contain 0.6% to 9% (w / w) of yeast single-cell protein product, 1% to 8% (w / w) of yeast single-cell protein product, 1.5% to 6% (w / w) of yeast single-cell protein product, or 2% to 5% (w / w) of yeast single-cell protein product.

[0026] The meat analogue products described herein comprise textured plant protein. Preferably, the textured plant protein is an extruded plant protein product. This results in changes in the protein structure, producing a fibrous, sponge-like matrix with a texture similar to meat. The textured plant protein can be rehydrated or dehydrated. Preferably, the textured plant protein is selected from soy protein, pea protein, lentil protein, lupin protein, wheat gluten, rapeseed protein, fava bean protein, or combinations thereof. Given that soy is an allergen, the textured plant protein of the present invention is preferably soy-free. Preferably, the meat analogue products described herein are soy-free.

[0027] Preferably, the meat analog product of this article comprises 5% to 30% (w / w), preferably 6% to 25% (w / w), preferably 8% to 20% (w / w), and preferably 10% to 15% (w / w) of the amount of the meat analog product, which is textured plant protein.

[0028] Preferably, the meat analogue products described herein comprise textured plant protein, the protein content of which is 50% to 99% (w / w), preferably 55% to 90% (w / w), and more preferably 60% to 85% (w / w).

[0029] Preferably, the texturized plant protein is hydrated to an amount of water greater than 10% (w / w) of the texturized plant protein, preferably 20% to 80% (w / w) of the texturized plant protein, and preferably 30% to 70% (w / w) of the texturized plant protein.

[0030] In one embodiment, the adhesives herein are selected from the group consisting of gellan gum, methylcellulose, egg white, wheat gluten, fermented protein, β-glucan, calcium alginate gel, and starch-based adhesives or combinations thereof.

[0031] As used herein, the term "binder" or "binding agent" refers to a substance used to hold particles and / or fibers together into cohesive clumps. It is an edible substance used in the final product to capture food components with a matrix, with the aim of forming a viscous product and / or thickening the product. The binders described herein can contribute to a smoother product texture, add a sense of quality to the product, help retain moisture, and / or assist in maintaining a cohesive product shape; this is achieved, for example, by helping particles aggregate. Preferably, the meat analogue products described herein contain 0.5% to 5% (w / w), more preferably 1% to 4% (w / w), for example 2% to 3% (w / w) of binder.

[0032] The binder may be methylcellulose. Methylcellulose may be present in meat analogue products at amounts of 0.5% to 2% (w / w), for example 1% to 2% (w / w).

[0033] In a preferred embodiment, the binder is gellan gum, and the gellan gum described herein is a high-acyl gellan gum. Preferably, a high-acyl gellan gum is a polymer comprising various monosaccharides linked together to form a linear primary structure, and the gum gels at a temperature greater than 60 degrees Celsius. In some high-acyl gellan gums, the gelation temperature can be about 70 degrees Celsius or higher. In some high-acyl gellan gums, the gelation temperature can be from about 70 degrees Celsius to 80 degrees Celsius. The properties of the high-acyl gellan gum polymer can vary at least in part depending on its source, its processing method, and / or the number and type of acyl groups present on the polymer.

[0034] Preferably, the amount of gellan gum in the meat analog product is in the range of 0.1% to 4% (w / w), more preferably 0.2% to 3% (w / w), and more preferably 0.5% to 1.0% (w / w).

[0035] Preferably, the gellan gum or the high-acyl gellan gum described herein has a single gel solidification temperature in the range of 70°C to 90°C. The advantage of the high-acyl gellan gum is that it forms a soft and flexible gel, which is beneficial for providing a good texture to vegetarian emulsified meat products without introducing off-flavors. Preferably, the gellan gum or the high-acyl gellan gum described herein has a substitution degree of greater than 40% acetyl and greater than 45% glycerol residues in each repeating unit.

[0036] Considering the reduced weight loss and improved fat and moisture retention of the meat analogue products described herein, in one embodiment, the weight loss of the meat analogue products after cooking is less than 5%, preferably less than 4%, less than 3%, or less than 2%. This is preferably compared to the weight loss before cooking. This weight loss can be readily determined by weighing the meat analogue products before and after cooking and calculating the percentage of weight loss. Cooking, as used herein, refers to the final heating step before consuming the meat analogue products described herein. An example of cooking is, for example, frying in a skillet. Preferably, the weight loss is less than 1.5% or less than 1%. Alternatively, cooking loss can be determined by collecting the juices after frying, measuring the weight of the lost juices, and calculating the percentage of weight loss relative to the weight of the raw (= uncooked) meat analogue products.

[0037] In a preferred embodiment, the meat analog product described herein further comprises nutrients, preferably comprising both vitamins and minerals, preferably vitamins selected from the group consisting of B2, B3, B6, and B12, and preferably minerals selected from the group consisting of iron, selenium, and zinc. As used herein, the term "nutrient" refers to substances that provide nutritional value to the meat analog product described herein, such as vitamins, minerals, trace elements, and antioxidants. The advantage of adding these nutrients is that the meat analog product described herein more closely approximates the nutritional value of a real meat burger without introducing off-flavors into the meat analog product.

[0038] In one embodiment, the meat analogue products described herein further comprise vegetable oils and / or vegetable fats. The vegetable oils and / or fats may be algal oil, fungal oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flaxseed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango oil, cocoa butter, wheat germ oil, borage oil, blackcurrant oil, sea buckthorn oil, macadamia oil, saw palm oil, conjugated linoleic acid oil, arachidonic acid-enriched oil, docosahexaenoic acid (DHA)-enriched oil, eicosapentaenoic acid (EPA)-enriched oil, palm stearic acid, sea buckthorn berry oil, macadamia oil, saw palm oil, or rice bran oil; or margarine or other hydrogenated fats. In some embodiments, for example, the oil is algal oil. In a preferred embodiment, the vegetable oil of the present invention is sunflower oil and / or the vegetable fat of the present invention is coconut fat.

[0039] Preferably, the amount of vegetable oil is in the range of 2% to 20% (w / w) of the meat analog product, for example, 5% to 15% (w / w) or 6% to 12% (w / w). Preferably, the amount of vegetable fat is in the range of 0.5% to 5% (w / w) of the meat analog product, for example, 1% to 3% (w / w).

[0040] In one embodiment, the amount of yeast single-cell protein product is 1% to 9% (w / w) of the meat analog product, preferably 1% to 8% (w / w), for example 1.5% to 7% or 2% to 6% (w / w) of the meat analog product.

[0041] In one embodiment, the meat analogue products described herein are hamburgers, minced meat, or meatballs.

[0042] In a preferred embodiment, the meat analog product of the present invention comprises a flavoring agent or flavor reagent or flavor precursor. Examples of flavoring agents may be yeast extracts or processing flavoring agents. More preferably, the meat analog product herein comprises 0.001% to 5% (w / w) of a flavoring agent.

[0043] In one embodiment, the meat analog products described herein comprise a flavor modifier or a flavor agent with modified properties. More preferably, the meat analog products described herein comprise 0.001% to 1% (w / w) of a flavor modifier or a flavor agent with modified properties. An example is Moduma from DSM Firmenich. Moduma Preferably, it is a flavor composition comprising dextran, mannan, amino acids, proteins, protein fragments, and phospholipids. Preferably, it comprises: (i) 10% to 40% (w / w) glucan; (ii) 5% to 30% (w / w) mannan; (iii) 5% to 30% (w / w) free amino acids; (iv) 10% to 40% (w / w) protein; and (v) 5% to 25% (w / w) phospholipids.

[0044] Preferably, the meat analog product herein contains a salt, preferably NaCl. The amount of salt is preferably in the range of 0.001% to 5% (w / w) of the meat analog product herein.

[0045] In a preferred embodiment, the meat analog product herein comprises a colorant, preferably in the range of 0.01% to 10% by weight, more preferably in the range of 0.1% to 5% by weight, and most preferably in the range of 0.2% to 2% by weight. In a preferred embodiment, the colorant herein comprises or is beetroot or beetroot powder. The advantage of using beetroot is that it provides the product with a meat-like color without introducing an off-flavor. The colorant herein may also be or comprise carotenoids. Preferably, the carotenoid is selected from α- or β-carotene, 8'-apo-β-carotene aldehyde, 8'-apo-β-carotene ester (e.g., ethyl ester), bis(oxetine), capsanthin, capsorubin, safflower xanthin, canthaxanthin, astaxanthin, astaxanthin ester, lycopene, lutein, zeaxanthin, or crocin and their derivatives.

[0046] In one embodiment, the meat analog product herein comprises heme, heme protein, heme-containing protein, or a (large) molecule having chelated iron. More preferably, the meat analog product herein comprises 0.001% to 5% (w / w) of heme, heme protein, heme-containing protein, or a (large) molecule having chelated iron.

[0047] In one embodiment, the meat analogue product herein contains an amount of water ranging from 50% to 80% (w / w), preferably from 55% to 70% (w / w).

[0048] In one embodiment, the meat analogue products described herein are raw and / or optionally frozen, and require cooking before consumption. Alternatively, the meat analogue products described herein are raw and / or refrigerated.

[0049] In a second aspect, the present invention relates to a method for preparing a meat analog product, comprising the steps of: preparing dough, adding 0.5% to 10% (w / w) of a yeast single-cell protein product to the dough, and shaping the dough into a meat analog. Preferably, the method further comprises a frozen-shaped meat analog product. Preferably, the meat analog product is as defined herein. Preferably, the yeast single-cell protein product is as defined herein. Preferably, the dough comprises (preferably as defined herein) textured plant protein and a binder.

[0050] Preferably, the method includes adding 0.6% to 9% (w / w) of yeast single-cell protein product to the dough, preferably 1% to 8% (w / w) of yeast single-cell protein product to the dough, preferably 1.5% to 6% (w / w) of yeast single-cell protein product to the dough, or 2% to 5% (w / w) of yeast single-cell protein product to the dough.

[0051] Preferably, the method includes adding a dried [material]. Saccharomycetales Yeast cell-derived single-cell protein products, preferably the dried form thereof. Saccharomycetales Yeast cells are whole or broken, or a mixture of whole and broken cells.

[0052] According to another aspect, the present invention relates to the use of the yeast single-cell protein product described herein for improving the dough properties of meat analogue products and / or for improving the cooking experience of meat analogue products, preferably wherein the yeast single-cell protein product comprises Saccharomycetales Yeast cells.

[0053] Preferably, the present invention relates to the use of the yeast single-cell protein product described herein for improving the juiciness of meat substitutes (e.g., hamburgers).

[0054] Preferably, the cooking experience is reduced water loss during cooking or improved water retention during cooking.

[0055] The invention is further illustrated using the examples described below. Figure 1 shows frying hamburgers in a skillet, wherein... Figure 1A A control group was shown. Figure 1B A hamburger with SCP is shown. Figure 2 The image shown is a spider diagram from a sensory evaluation of a hamburger; the dashed line represents the control, and the solid black line represents the SCP.

[0056] Example Example 1: Preparation of Hamburgers The ingredients shown in Table 1 are used in the following order for hamburger preparation. First, the caramelized sugar and beetroot powder are dry-mixed separately and then added to water (Water 1). This water is used to hydrate the textured plant protein and hydrate it at room temperature for at least 30 minutes. To prepare the emulsion, gellan gum, methylcellulose, and oil are first mixed in the Magi mixture at a fixed speed for 45 seconds. Then, ice-cold water (Water 2) is slowly added while mixing under high shear. At this stage, the paste-like emulsion is ready, which is then hand-mixed with the hydrated TVP until the dough appears uniform. Finally, the dried portion of flavoring agent, pea protein concentrate or SCP, and salt are mixed into the dough, followed by frozen coconut fat blocks.

[0057] Chill the even dough in the refrigerator for 1 hour. Then use a mold to shape each 130g hamburger bun. Flash freeze the hamburgers for 90 minutes, then transfer them to a regular freezer. Store the hamburgers in the freezer for at least 3 nights before use. The day before cooking, remove the hamburgers from the freezer and thaw them in the refrigerator. The initial temperature of the hamburgers before cooking is 7°C. Set the baking pan to 160°C and cook the hamburgers in one position for 7 minutes until the core temperature reaches 75°C, then flip the hamburgers and cook in the other position for another 7 minutes.

[0058] Table 1 Observation during preparation and cooking Dough made with SCP is easier to handle than control dough. SCP dough exhibits less softening, appears firmer, and is less sticky compared to control dough. Hamburgers made by shaping raw SCP dough retain their shape better than hamburgers based on control dough.

[0059] During cooking, the SCP hamburger exuded less waste than the control group (see control group for details). Figure 1A SCP hamburger (see above) Figure 1BThe SCP burger produced less foam / mousse-like substance in the pan. This indicates better water retention. Furthermore, the SCP burger did not develop any bean flavor during cooking, while the control did. The SCP burger provided a more authentic meat cooking experience than the control.

[0060] Sensory evaluation A sensory panel of 5 members evaluated the hamburgers. The following attributes were assessed on a scale of 1-10: firmness / toughness, cohesiveness, elasticity, juiciness, and flavor intensity. The results are shown in Table 2 below. Figure 2 The table shows the average values ​​given by the group.

[0061]

Claims

1. A meat analogue product comprising textured plant protein, a binder, a flavoring agent, and 0.5% to 10% (w / w) of a yeast single-cell protein product, wherein the yeast single-cell protein product comprises Saccharomycetales Yeast cells or parts thereof.

2. The meat analogue product of claim 1, wherein the yeast single-cell protein product comprises 34% (w / w) or more protein per gram of dry weight. Saccharomycetales Yeast cells, preferably 41% (w / w) or more protein per gram of dry weight Saccharomycetales Yeast cells, more preferably 42.5% (w / w) or more protein per gram of dry weight. Saccharomycetales Yeast cells.

3. The meat analogue product according to claim 1 or claim 2, wherein... Saccharomycetales Yeast cells are derived from Cyberlindnera , Kluyveromyces , Wickerhamomyces , Pichia or Yarrowia Yeast cells of the genus, preferably from Cyberlindnera or Kluyveromyces or Wickerhamomyces Yeast cells of the genus, Preferably, wherein Saccharomycetales Yeast cells come from Cyberlindnerajadinii , Kluyveromyceslactis , Wickerhamomyces anomalus , Pichia anomala or Yarrowia lipolytica Preferably from Cyberlindnera jadinii , Kluyveromyces lactis , Wickerhamomyces anomalus , Preferably, wherein Saccharomycetales Yeast cells are or are derived from Cyberlindnerajadinii ATCC 26387 Cyberlindnera jadinii FERM-BP1656 Wickerhamomyces anomalus IFO569 Wickerhamomyces anomalus CBS 1980 Cyberlindnera jadinii ATCC 9950 Kluyveromyces lactis CBS 2896 Wickerhamomyces anomalus CBS 2576 or Yarrowia lipolytica CBS 7504, preferably is or is derived from Cyberlindnerajadinii ATCC 26387 Cyberlindnera jadinii FERM-BP1656 Wickerhamomyces anomalus IFO 569 Wickerhamomyces anomalus CBS 1980 Cyberlindnera jadinii ATCC 9950 or Kluyveromyces lactis CBS 2896.

4. The meat analog product according to any one of the preceding claims, wherein the weight loss of the meat analog product after cooking is less than 5%.

5. The meat analogue product according to any one of the preceding claims, wherein the textured plant protein is selected from soy protein, pea protein, lentil protein, lupin protein, wheat gluten, rapeseed protein, broad bean protein, or combinations thereof.

6. The meat analog product according to any one of the preceding claims, wherein the adhesive is selected from the group consisting of gellan gum, methylcellulose, egg white, wheat gluten, fermented protein, β-glucan, calcium alginate gel and starch-based adhesive or combinations thereof.

7. The meat analogue product according to any one of the preceding claims further comprises nutrients, preferably said nutrients comprising both vitamins and minerals, preferably vitamins selected from the group consisting of B2, B3, B6 and B12, and preferably minerals selected from the group consisting of iron, selenium and zinc.

8. The meat analog product according to any one of the preceding claims further comprises vegetable oil and / or vegetable fat.

9. The meat analog product according to any one of the preceding claims, wherein the amount of the yeast single-cell protein product is 1% to 8% (w / w) of the meat analog product.

10. The meat analogue product according to any one of the preceding claims, wherein the yeast single-cell protein product comprises dried... Saccharomycetales Yeast cells, preferably, wherein the dried Saccharomycetales Yeast cells are whole or broken, or a mixture of whole and broken cells.

11. The meat analogue product according to any one of the preceding claims, whether it is a hamburger, ground meat or meatball.

12. The meat analog product according to any one of the preceding claims, wherein the meat analog product is raw and optionally frozen, and requires cooking before consumption.

13. A method for preparing a meat analogue product, comprising the following steps: Prepare dough, and add 0.5% to 10% (w / w) of yeast single-cell protein product to the dough, and shape the dough into a meat analog product.

14. The method of claim 13, further comprising freezing the meat analogue product.

15. Use of a yeast single-cell protein product for improving dough properties of meat analogue products or for improving the cooking experience of meat analogue products, preferably wherein the yeast single-cell protein product comprises Saccharomycetales Yeast cells.

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