Methods for providing meat analogs, meat analogs, ground meat analogs, and uses

Abstract

Disclosed are methods for providing a meat analogue, a meat analogue, a ground meat analogue and uses. Disclosed are methods for providing a meat analogue, the method comprising the steps of: (i) providing a fermented material; (ii) adjusting the moisture content of the fermented material provided in step (i) to 10-75% (w / w) moisture, providing a massed material; (iii) optionally combining the massed material of step (ii) with an animal meat product and / or other protein source, providing a combined massed material; and (iv) subjecting the massed material (obtained in step (ii)) or the combined massed material (obtained in step (iii)) to a first treatment, providing the meat analogue. Also disclosed are meat analogues produced by the methods. Also disclosed are uses of a fermented material for the manufacture of a meat analogue.

Description

[0001] This application is a divisional application of Chinese patent application filed on November 13, 2020, with application number "2020800797173" and invention title "Meat analogue including laboratory-fermented material". Technical Field

[0002] This invention relates to the preparation of meat analogues. In particular, this invention relates to meat analogues produced from fermented materials, especially fermented plant materials, fermented seaweed materials, or a combination of fermented plant materials and seaweed materials. Background Technology

[0003] As the world's population continues to grow, the demand for protein foods and meat is also increasing. By 2050, it is projected that 9 to 10 billion mouths will need to be fed, requiring larger facilities to grow food and livestock such as cattle. However, this increased demand is also negatively impacting the environment due to factory farming, food is increasingly becoming an artificially designed product, and meat analogues are beginning to appear in supermarkets.

[0004] One way to provide these meat analogues is to "grow" them from animal muscle cells through tissue culture under controlled laboratory conditions. They are then combined with fat cells and additives for texture, flavor, and color. This method can take between two and six weeks.

[0005] Livestock farming accounts for approximately 18% of all greenhouse gas emissions, occupies approximately 70% of all arable land, and accounts for approximately 46% of all crop production used for food. Furthermore, global demand for meat products is projected to increase by 73% by 2050, leading to the development of meat analogues.

[0006] Because meat analogues are produced using controlled methods, they do not require antibiotics, which are commonly found in livestock farming. Furthermore, meat analogues have positive health benefits because their fat and cholesterol levels can be strictly controlled.

[0007] It is estimated that consuming lab-grown meat also has a significant environmental impact, as livestock farming is a major contributor to climate change and environmental degradation. It is estimated that meat analogue processing requires 99% less land and 96% less water per kilogram of "meat" compared to livestock farming, and that consuming only meat analogues can reduce greenhouse gas emissions by 74% to 87% compared to conventional beef.

[0008] Meat analogues are also produced from plant-based materials. For example, soy meat analogues are primarily made from soy protein and wheat gluten protein, and may contain carbohydrates. Soy meat analogues are specifically made to resemble meat, poultry, or fish products in taste, texture, color, and form.

[0009] However, the retail food market needs new and improved products (meat analogues).

[0010] Therefore, new and improved meat analogues will be advantageous. In particular, meat analogues with meat-like texture, reduced seasoning, no added preservatives or antibiotics, health-promoting properties and / or nutritional benefits, as well as meat analogues that are easy and efficient to produce and have minimal impact on climate change and environmental degradation, will be advantageous. Summary of the Invention

[0011] Therefore, the object of the present invention relates to new and improved meat analogues.

[0012] In particular, the object of the present invention is to provide meat analogs and a method for providing meat analogs having a meat-like texture, requiring less seasoning, and not requiring the addition of preservatives or antibiotics, which solves the aforementioned problems of the prior art. The invention also provides meat analogs with health-promoting properties and / or nutritional effects, as well as meat analogs that are easy and efficient to produce and have minimal impact on climate change and environmental degradation.

[0013] Therefore, one aspect of the present invention relates to a method for providing a meat analogue, the method comprising the following steps: (i) Provide the materials for fermentation; (ii) Adjust the moisture content of the fermentation material provided in step (i) to 10-75% (w / w) water to provide dough material; (iii) Optionally, the clump material from step (ii) is combined with animal meat products and / or other protein sources to provide a combined clump material; and (iv) The clump material (obtained in step (ii)) or the combined clump material (obtained in step (iii)) is subjected to a first treatment to provide the meat analogue.

[0014] Another aspect of the invention relates to a meat analogue comprising fermented material and at least one lactic acid-producing bacterium.

[0015] Another aspect of the present invention relates to minced meat analogues comprising the meat analogues described in the present invention.

[0016] Another aspect of the present invention relates to the use of fermented materials in the preparation of meat analogues.

[0017] The invention will now be described in more detail below. Detailed Implementation

[0018] Therefore, the inventors of this invention have unexpectedly discovered that fermented materials, such as fermented plant materials, fermented seaweed materials, or combinations of fermented plant materials and fermented seaweed materials, can be used to produce meat analogs with nutritional and health-improving properties, as well as with controllable texture and reduced seasoning due to fermentation conditions, while having the lowest impact on climate change and environmental degradation.

[0019] Therefore, a preferred embodiment of the present invention relates to a method for providing a meat analogue, the method comprising the following steps: (i) Provide the materials for fermentation; (ii) Adjust the moisture content of the fermentation material provided in step (i) to 10-75% (w / w) water to provide a clump-like material; (iii) Optionally, the clump material from step (ii) is combined with animal meat products and / or other protein sources to provide a combined clump material; and (iv) The clump material (obtained in step (ii)) or the combined clump material (obtained in step (iii)) is subjected to a first treatment to provide the meat analogue.

[0020] In the context of this invention, the term "meat analogue" refers to an animal meat substitute and may also be referred to as meat substitute; meat alternative; imitation meat; artificial meat; imitation meat; plant-based meat; or vegetarian meat.

[0021] In embodiments of the present invention, the meat analogue can be a plant-based meat analogue, an algae-based meat analogue, or a combination of plant-based and algae-based meat analogues. Preferably, the plant-based meat analogue can be a vegetable-based meat analogue.

[0022] The inventors of this invention unexpectedly discovered that fermentation of the starting material resulted in improved products from the fermented material and an increased content of components secreted or released from the plant material.

[0023] In embodiments of the present invention, the fermentation material may be selected from fermented plant material, fermented seaweed material, or a combination of fermented plant material and fermented seaweed material.

[0024] Fermentation material can be provided by adding an inoculum containing at least one lactic acid-producing bacterium to the starting material to provide the inoculation material.

[0025] In embodiments of the present invention, fermentation material can be provided by adding an inoculum consisting essentially of at least one lactic acid-producing bacterium to the starting material to provide the inoculation material.

[0026] In the context of this invention, the term "consistently of" means the presence of a certain amount of other components in addition to the essential and defined components, wherein the presence of these other components does not substantially affect the basic characteristic composition, such as the inoculum.

[0027] In embodiments of the present invention, fermentation material can be provided by adding an inoculum consisting of at least one lactic acid-producing bacterium to the starting material to provide inoculation material.

[0028] In the context of this invention, the term "composed of" means that the composition, such as an inoculum, does not include components with additional characteristics other than those following the wording.

[0029] In embodiments of the present invention, the starting material may be selected from plant materials, seaweed materials, or a combination of plant materials and seaweed materials. Preferably, the plant material may be vegetable material.

[0030] Starting materials can be fermented to provide fermentation materials. In the context of this invention, the terms "fermentation" or "fermented" refer to a controlled metabolic process of one or more materials to be fermented, in which a predetermined amount of inoculum is added to the starting material, allowing microorganisms, particularly at least one lactic acid-producing bacterium, to interact with and decompose the material.

[0031] In a preferred embodiment of the present invention, at least one lactic acid-producing bacterium may be selected from the group consisting of: Enterococcus spp. ( Enterococcus Lactobacillus () Lactobacillus ), Pediococcus ( Pediococcus Lactococcus spp. Lactococcus ) or Bifidobacterium spp. Bifidobacterium (or a combination thereof).

[0032] In another embodiment of the invention, at least one lactic acid-producing bacterium may be selected from the group consisting of: Pediococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus acidilactici ( Pendiococcus acidilactici Lactobacillus plantarum ( Lactobacillus plantarum Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Enterococcus faecalis ( Enterococcus faecium ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Bifidobacterium lactis ( Bifidobacterium lactis ), Bifidobacterium longum ( Bifidobacterium longum Bifidobacterium bifidum ( Bifidobacterium bifidum ), Lactobacillus salivarius ( Lactobacillus salivarius Lactobacillus pentosus () Lactobacillus pentosus ), vaginal lactobacillus ( Lactobacillus vaginalis ), Lactobacillus xylose ( Lactobacillus xylosus ) and its combinations.

[0033] In embodiments of the present invention, at least one lactic acid-producing bacterium may be a major microorganism present in animal feed products. More preferably, the major microorganism may be selected from the group consisting of: Pediococcus pentosaceus, Pediococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecalis, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus pentosaceus, Lactobacillus vaginalis, and Lactobacillus xylose; preferably, the major lactic acid bacterium present in the composition is Lactobacillus plantarum.

[0034] In the context of this invention, the term "major microorganism" refers to the highest amount of microorganisms determined by weight / weight ratio relative to the total number of microorganisms present.

[0035] During fermentation, groups of microorganisms can be used to ferment plant material to provide co-fermentation. Co-fermentation can be a mixture of different microorganisms (such as a mixture of yeast, fungi, and / or bacteria) or a mixture of different bacteria. Preferably, co-fermentation includes a mixture of different bacterial strains. In embodiments of the invention, co-fermentation includes at least one lactic acid-producing bacterium as the primary microorganism, such as two or more lactic acid-producing bacteria, such as three or more lactic acid-producing bacteria, such as four or more lactic acid-producing bacteria, such as seven or more lactic acid-producing bacteria, such as ten or more lactic acid-producing bacteria, such as fifteen or more lactic acid-producing bacteria, such as 20 or more lactic acid-producing bacteria, such as 25 or more lactic acid-producing bacteria, such as 30 or more lactic acid-producing bacteria, such as 35 or more lactic acid-producing bacteria, such as 40 or more lactic acid-producing bacteria.

[0036] In another embodiment of the invention, at least one lactic acid-producing bacterium may be selected from the group consisting of one or more of the following: *Pediococcus pentosaceus* (DSM 12834), *Pediococcus lactis* (DSM 16243), *Lactobacillus plantarum* (DSM 12837), *Enterococcus faecium* (NCIMB 30122), *Lactobacillus rhamnosaceus* (NCIMB 30121), *Pediococcus pentosaceus* HTS (LMG P-22549), *Pediococcus lactis* (NCIMB 30086), and / or *Lactobacillus plantarum* LSI (NCIMB 30083). Preferably, one or more lactic acid-producing bacterium strains may be selected from the group consisting of one or more of the following: *Pediococcus pentosaceus* (DSM 12834), *Pediococcus lactis* (DSM 16243), and *Lactobacillus plantarum* (DSM 12837).

[0037] Meat analogues and / or fermented materials can have high levels of live lactic acid bacteria. In embodiments of the invention, the meat analogues and / or fermented materials comprise one or more lactic acid bacteria strains in total amounts of: 10 [unspecified] per gram of animal feed product. 5 -10 12Within the CFU range, such as 10 per gram 6 -10 12 Within the range of CFU, for example, at 10 per gram 7 -10 11 Within the range of CFU, such as 10 per gram 8 -10 11 Within the range of CFU, for example, at 10 per gram 9 -10 10 Within the scope of CFU.

[0038] In embodiments of the invention, the meat analogue may comprise at least 10% (w / w) of the combination of the meat analogue and the animal meat; such as at least 20% (w / w); such as at least 30% (w / w); such as at least 40% (w / w); such as at least 50% (w / w); such as at least 60% (w / w); such as at least 70% (w / w); such as at least 80% (w / w); such as at least 90% (w / w); such as 100% (w / w).

[0039] In another embodiment of the invention, the fermentation material may be provided having a high lactic acid content (as defined herein) and / or a low pH value (as defined herein), thereby providing a long-term stable, moist fermentation material. Preferably, the long-term period may be greater than 5 days, for example greater than 10 days, such as greater than 15 days, for example greater than 25 days. In this context, the term "stable" means fermentation material that remains chemically, texturally, and / or structurally the same or substantially identical.

[0040] In another embodiment of the invention, the fermented material may be dried before the moisture content is adjusted as described in step (ii). This drying process can be provided to improve the control of moisture content (as adjusted in step (ii)) and / or improve product quality, since the fermented material can be stored for a period of time before it is used to provide meat analogues.

[0041] Preferably, the fermentation material may be dried before adjusting the moisture content as described in step (ii) or before the portion of adjusting the moisture content as described in step (ii).

[0042] In embodiments of the invention, the moisture content of the fermented material can be adjusted as described in step (ii) to provide the resulting meat analogue with a moisture content in the range of 35-70% (w / w), such as in the range of 40-65% (w / w), for example in the range of 45-60% (w / w), such as in the range of 50-55% (w / w).

[0043] The drying of the fermented material can preferably be carried out by vacuum drying, spray drying, or rotary flash drying. Preferably, the drying of the fermented material can be carried out as described in DK 2011 70489.

[0044] The method for providing meat analogues may further include the step of adjusting the protein content of the meat analogue, fermented material, lumpy material and / or meat lumpy material to a protein content (meat analogue) in the range of 10-30% (w / w), such as in the range of 12-25% (w / w), such as in the range of 15-20% (w / w), such as about 17% (w / w).

[0045] In embodiments of the present invention, the plant material may be selected from at least one protein-rich plant material. The protein-rich plant material may be a vegetable plant material, preferably selected from eudicots, angiosperms, and / or rose plants.

[0046] Protein plant materials may include (wholly or partially) plant protein concentrates (including proteins at increased concentrations relative to naturally occurring plant materials).

[0047] Preferably, the protein plant material or vegetable plant material can be selected from the order Brassicales (…). Brassica Plants, Leguminosae ( Fables Plants and / or root vegetables.

[0048] In embodiments of the present invention, the cruciferous plants are selected from the Brassicaceae family (… Brassicaceae ) or Brassicaceae ( Cruciferae ).

[0049] In another embodiment of the invention, Brassicaceae or Cruciferae can be selected from Brassica (Brassica oleracea). Brassica At least one of the genera *Brassica*, sunflower, palm, soybean, common bean, lupin, or combinations thereof. Preferably, at least one species of *Brassica* can be selected from one or more species, such as rapeseed (Brassica napus). Brassica napus ), cabbage ( Brassica oleracea ), Chinese cabbage-type rapeseed ( Field cabbage ), black mustard Black cabbage ), white mustard ( White mustard (white mustard) White cabbage )),mustard( White cabbage ),mustard( Brassica juncea ),turnip( Brassica turnip (or mixtures thereof).

[0050] In another embodiment of the invention, at least one Brassica genus may be selected from the group consisting of: rapeseed, rapeseed, canola, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard green, crescent cabbage, kohlrabi, kale, white mustard, Indian mustard, Chinese mustard, and black mustard seed powder.

[0051] In embodiments of the present invention, legumes can be selected from the Fabaceae family (Fabaceae). Fabaceae ) or legumes ( Legumes ), such as legumes, peas, or the bean family.

[0052] In another embodiment of the invention, the legume plant may be selected from soybean, pea, and / or broad bean.

[0053] Root vegetables can be selected from plants in the order Solanales (especially from the family Solanaceae, particularly from the genus Solanum, and especially from potatoes). S. tuberosum ) species and / or order Clavicipitales ( Malpighian Plants (especially those in the order Euphorbiales, which can be selected from the family Euphorbiaceae) euphorbia ), especially those selected from the genus *Cassava* ( manioc ), and is specially selected from cassava ( M. esculenta (a) species). In embodiments of the present invention, root vegetables may be selected from potato flour, potato protein concentrate, and / or potato chips.

[0054] In embodiments of the present invention, the meat analogue includes at least one seaweed material, such as at least two seaweed materials, for example at least three seaweed materials, such as at least four seaweed materials.

[0055] In an embodiment of the present invention, at least one fermented seaweed material may be a single-celled algae or a multicellular macroalgae.

[0056] In another embodiment of the present invention, the multicellular macroalgae may be selected from brown macroalgae, red macroalgae, and / or green macroalgae.

[0057] Meat analogues may include at least one fermented plant material, such as at least two fermented plant materials, such as at least three fermented plant materials, such as at least four fermented plant materials.

[0058] In another embodiment of the present invention, the brown macroalgae may be selected from seaweed, sugar kelp (Saccharinalatissima (sugar kelp) Laminaria saccharina ))), palmate kelp ( Laminaria digitata), bladderwort ( Ascophyllum nodosum) Northern kelp ( Hyperborean kelp One or more of the following: or a mixture thereof.

[0059] Preferred embodiments of the present invention relate to meat analogs comprising fermented materials and at least one lactic acid-producing bacterium.

[0060] Preferably, lactic acid-producing bacteria may constitute at least 25% of the microbial community in the meat analogue; such as at least 40%; for example at least 50%; such as at least 60%; for example at least 75%; such as at least 85%; for example at least 90%; such as at least 95%; for example at least 98%; such as at least 99%; for example in the range of 25-99%; such as in the range of 50-98%; for example in the range of 75-95%.

[0061] The inventors of this invention have discovered that the reduced pH value of meat analogs provides preservation for meat analogs.

[0062] In embodiments of the present invention, meat analogues may have a pH value below 6.5; such as a pH value below 6.0; for example, a pH value below 5.5; such as a pH value below 5.0; for example, a pH value below 4.5; such as a pH value below 4.3; for example, a pH value below 4.1; such as a pH value below 4.0.

[0063] Protein content has been important for the preparation of meat analogues for many years. Therefore, the protein concentration in the fermentation material can be improved. In an embodiment of the present invention, the protein of the fermentation material has been isolated and provided in step (i).

[0064] In embodiments of the present invention, the protein content of the meat analogue may be in the range of 10-30% (w / w), such as in the range of 12-25% (w / w), for example in the range of 15-20% (w / w), such as about 17% (w / w).

[0065] Since the fermented plant material provided in step (i) may include a protein content higher (or lower) than desired, the method according to the invention may include steps such as increasing the protein content of a meat analog to the range of 10-30% (w / w), such as 12-25% (w / w), for example 15-20% (w / w), such as about 17% (w / w).

[0066] Adjusting the protein content may include the step of mixing the fermented material with a second plant material having a higher protein concentration than the fermented material (to increase the protein content of the meat analog); or the step of mixing the fermented material with a second plant material having a lower protein concentration than the fermented material (to increase the protein content of the meat analog). When the fermented material is mixed with the second plant material, the second plant material may be a fermented second plant material.

[0067] Alternative ways to adjust the protein content of meat analogues include removing, for example, non-protein materials; or adding, for example, protein concentrates; or adding non-protein materials.

[0068] The inventors of this invention have discovered that fibrous materials provided by one or more starting materials may have important functions in terms of consistency, texture, flavor, and color. Therefore, in embodiments of this invention, the fibrous material of the starting materials may be retained or substantially retained in the fermentation material provided in step (i).

[0069] Preferably, the meat analogue may include fibrous material. Preferably, the fibrous material may be obtained from fermented material and / or starting material.

[0070] In this context, the term “substantially retained” means retaining at least 25% (w / w) of the fibrous material; such as at least 50% (w / w); such as at least 75% (w / w); such as at least 90% (w / w); such as at least 95% (w / w); such as at least 98% (w / w); such as at least 99% (w / w).

[0071] In embodiments of the present invention, meat analogues include more than 5 g of fiber material / kg meat analogue derived from the starting material, such as more than 10 g of fiber material / kg meat analogue, such as more than 15 g of fiber material / kg meat analogue, such as more than 20 g of fiber material / kg meat analogue, such as more than 25 g of fiber material / kg meat analogue, such as more than 50 g of fiber material / kg meat analogue, such as more than 75 g of fiber material / kg meat analogue, such as more than 100 g of fiber material / kg meat analogue, such as more than 150 g of fiber material / kg meat analogue, such as more than 200 g of fiber material / kg meat analogue, such as more than 250 g of fiber material / kg meat analogue, such as more than 300 g of fiber material / kg meat analogue.

[0072] The fermentation process according to the present invention can provide adequate preservation for meat analogues. Therefore, in embodiments of the present invention, the meat analogues do not contain added preservatives.

[0073] In this context, the term "added preservative" refers to a preservative added to the starting material and / or to the fermented material and / or to meat analogues. Added preservatives can be preservative compounds that do not form during fermentation and / or contribute to the separation of preservatives during the fermentation process.

[0074] The inventors of this invention have discovered that meat analogues according to the invention include nutritional and health-promoting effects, and that these beneficial effects can be provided by the prebiotic and / or probiotic properties of the meat analogues.

[0075] During fermentation, various metabolites can be formed, which, when combined, can help enhance the nutritional and antibiotic benefits of using the ingredients according to the invention in fermented materials or meat analogues.

[0076] Therefore, in embodiments of the present invention, meat analogues include at least one metabolite from fermented material; such as at least two metabolites; such as at least three metabolites; such as at least five metabolites; such as at least ten metabolites; such as at least 20 metabolites; such as at least 30 metabolites; such as at least 50 metabolites; such as at least 100 metabolites.

[0077] In another embodiment of the invention, the metabolites selected from amino acids, fatty acids, bioactive phenols, vitamins, acids, purine compounds, carbohydrate compounds, flavonoid compounds, or bacterial biomarkers produced or released during the fermentation of the starting material, included in the clump material in step (ii), are at least 10% (w / w); such as at least 20% (w / w); such as at least 30% (w / w); such as at least 40% (w / w); such as at least 50% (w / w); such as at least 60% (w / w); such as at least 70% (w / w); such as at least 80% (w / w); such as at least 90% (w / w); such as at least 95% (w / w); such as at least 98% (w / w).

[0078] When fermentation starting material is used with an inoculum comprising at least one lactic acid-producing bacterium, the pH of the fermented material (or meat analogue) can be reduced. In embodiments of the invention, the meat analogue may have a pH value below 6.5; such as a pH value below 6.0; for example, a pH value below 5.5; such as a pH value below 5.0; for example, a pH value below 4.5; such as a pH value below 4.3; for example, a pH value below 4.1; such as a pH value below 4.0. Preferably, the pH reduction can be achieved through the fermentation process, preferably without the addition of acid.

[0079] In embodiments of the present invention, the fermented material or meat analogue has the following lactic acid content: at least 0.05% lactic acid relative to the fermented material or meat analogue, such as at least 0.1% lactic acid relative to the fermented material or meat analogue, such as at least 0.5% lactic acid relative to the fermented material or meat analogue, such as at least 0.75% lactic acid relative to the fermented material or meat analogue, such as at least 1% lactic acid relative to the fermented material or meat analogue, such as at least 2. ... The meat analogue contains at least 5% lactic acid, such as at least 6% lactic acid relative to the fermented material or meat analogue, such as at least 7.5% lactic acid relative to the fermented material or meat analogue, such as 0.05-7.5% lactic acid relative to the fermented material or meat analogue, such as 0.1-6% lactic acid relative to the fermented material or meat analogue, such as 0.25-5% lactic acid relative to the fermented material or meat analogue, such as 0.5-2.5% lactic acid relative to the fermented material or meat analogue, such as 0.75-1% lactic acid relative to the fermented material or meat analogue.

[0080] In another embodiment of the invention, the meat analogue includes benzoic acid.

[0081] The inventors have discovered that fermentation of starting materials selected from plant materials improves the flavor and nutritional properties of meat analogues because the amount of ANFS (anti-nutritional factors) is significantly reduced during fermentation.

[0082] ANF ​​can have a significant impact on the suitability of plant materials as meat analogues; therefore, reducing or removing (wholly or partially) ANF present in plant materials may be relevant.

[0083] Anti-nutritional factors (ANFs) can be compounds or substances that reduce nutrient intake, digestion, absorption and utilization and may produce other adverse effects such as off-flavors, known as anti-nutritional substances or anti-nutritional factors.

[0084] ANF ​​may include compounds such as tannins, protease inhibitors such as trypsin or pepsin, oxalic acid and oxalate / ester, glucosinolates, phytic acid and / or saponins.

[0085] Fermentation of plant materials and / or seaweed materials has been shown to be an effective way to reduce or remove ANF, and the fermented materials according to the invention may therefore include ANF initially present in the plant material in the following amounts: up to 75% (w / w); such as up to 50% (w / w); such as up to 40% (w / w); such as up to 30% (w / w); such as up to 25% (w / w); such as up to 20% (w / w); such as up to 15% (w / w); such as up to 10% (w / w); such as up to 5% (w / w).

[0086] In the context of this invention, the term ANF reduction or removal can refer to ANF inactivation or reconstruction.

[0087] Glucosinoside is one of the ANFs that are widely found in various plant materials and seaweed.

[0088] In embodiments of the present invention, the content of glucosinolates present in the fermentation material can be up to 75% (w / w) of the glucosinolates of the naturally occurring starting material, such as up to 50% (w / w), for example up to 40% (w / w), for example up to 30% (w / w), for example up to 25% (w / w), for example up to 20% (w / w), for example up to 15% (w / w), for example up to 10% (w / w), for example up to 5% (w / w).

[0089] In this context, the term "at least one naturally occurring glucosinolate in plant material" refers to the glucosinolate content determined / analyzed in the plant material to be fermented prior to fermentation. If the plant material is not measured or cannot be measured or analyzed prior to fermentation, "at least one naturally occurring glucosinolate in plant material" refers to the amount of glucosinolate in the specific plant material described in the literature.

[0090] In embodiments of the present invention, the fermentation material may have a glucosinolate content of: up to 100 μmol / g based on dry matter, such as up to 75 μmol / g based on dry matter, such as up to 50 μmol / g based on dry matter, such as up to 25 μmol / g based on dry matter, such as up to 15 μmol / g based on dry matter, such as up to 10 μmol / g based on dry matter, such as up to 7.5 μmol / g based on dry matter, such as up to 5 μmol / g based on dry matter, such as up to 2 μmol / g based on dry matter, such as up to 1 μmol / g based on dry matter, such as up to 0.5 μmol / g based on dry matter, such as 0 μmol / g based on dry matter.

[0091] The inventors have discovered that the fermentation process of starting materials may be important for improving the quality of fermented products used to prepare meat analogues. It has been found that adequate degradation may be important if additional nutritional and / or pharmacological effects are retained in the meat analogues and / or fermented materials, while simultaneously avoiding excessively prolonged fermentation and degradation of the starting materials.

[0092] The method according to the invention may involve adding an inoculum to starting materials to provide inoculation material. The inoculated material may be fermented, and fermentation material may be provided.

[0093] The proportion of inoculum added to the starting material can be varied. If the undesirable microbial load in the starting material or fermentation system is considered significant, the proportion of inoculum in the fermentation mixture (inoculum + starting material + additional water) can be increased to ensure that fermentation is guided by the microorganisms (lactic acid-producing bacteria) in the inoculum. Therefore, the inoculum can be provided with a concentration of lactic acid-producing bacteria sufficient to grow faster than other non-lactic acid bacteria, yeasts, molds, or pathogens present in the starting material.

[0094] Therefore, in embodiments of the present invention, the ratio of the inoculum to the starting material can be within the following ranges: 0.1% to 99.9 vol-; 1% to 99 vol-; for example 5% to 70 vol-; such as 10% to 50 vol-; such as 25% to 35 vol-; such as 0.1% to 10 vol-; such as 0.5% to 5 vol-; such as 1% to 2.5 vol-; or about 1 to 2 vol-.

[0095] The fermentation process according to the invention can preferably be a substantially homozygous fermentation process. "Substantially homozygous fermentation" means that the main microbial community driving the fermentation is homozygous to produce lactic acid.

[0096] In the context of this invention, the term "substantially homofermentation" refers to a fermentation process in which 60% or more of the bacteria are homofermented, such as 70% or more of the bacteria are homofermented, such as 80% or more of the bacteria are homofermented, such as 85% or more of the bacteria are homofermented, such as 90% or more of the bacteria are homofermented, such as 95% or more of the bacteria are homofermented, such as 99% or more of the bacteria are homofermented.

[0097] When used according to the invention, the term "homolithic fermentation" means that the main fermentation product is lactic acid, and the levels of acetic acid and ethanol are below, close to, or slightly above the taste threshold. Preferably, "substantially homolactic fermentation" can mean that the ratio (mM / mM) of lactic acid to acetic acid or lactic acid to ethanol is greater than 1:1, such as 2:1 or higher, for example 10:1 or higher, such as 20:1 or higher, for example 50:1 or higher, or such as 100:1 or higher.

[0098] Preferably, the formation of acetic acid and / or ethanol during fermentation can be reduced or omitted, as these products are believed to have a negative effect on the flavor of the resulting meat analogue.

[0099] Therefore, in order to reduce or avoid the formation of acetic acid and / or ethanol during the fermentation of the starting material of the present invention, oxygen, especially gaseous oxygen, is removed from the inoculated material (entirely or partially).

[0100] The process of removing or consuming oxygen from the inoculated material can be carried out during the following periods: at least the first hour of fermentation; such as at least the first 2 hours of fermentation; such as at least the first 5 hours of fermentation; such as at least the first 10 hours of fermentation; such as at least the first 24 hours of fermentation; such as at least the first 2 days of fermentation; such as at least the first 5 days of fermentation; such as throughout the entire fermentation process.

[0101] In embodiments of the invention, the amount of oxygen present in and / or surrounding the inoculated material can be reduced or consumed by introducing gas consumption and / or a vacuum. In the context of the invention, the term "gas consumption" refers to the process of introducing a gas other than oxygen into the inoculated material and consuming (wholly or partially) oxygen from the inoculated material. Alternatively or additionally, the oxygen content of the inoculated material can be reduced or consumed by subjecting it to vacuum treatment.

[0102] Fermentation of oxygen-consuming inoculated material can lead to a decrease or absence of detectable amounts of acetic acid and / or ethanol in the fermented material.

[0103] In embodiments of the present invention, the fermented material or meat analogue may have an acetic acid or ethanol content in the following ranges: 0-1% acetic acid or ethanol relative to the fermented material or meat analogue, such as 0.1%-0.75% acetic acid or ethanol relative to the fermented material or meat analogue, such as 0.25%-0.5% acetic acid or ethanol relative to the fermented material or meat analogue, such as 0.0001%-0.001% acetic acid or ethanol relative to the fermented material or meat analogue, such as 0.0005%-0.05% acetic acid or ethanol relative to the fermented material or meat analogue. Preferably, the fermented material or meat analogue may have an undetectable amount of acetic acid or ethanol.

[0104] In another embodiment of the invention, the meat analogue has an acetic acid or ethanol content of: up to 100 mM; such as up to 50 mM; for example up to 25 mM; such as up to 10 mM; for example up to 1 mM; such as up to 0.1 mM; for example up to 0.01 mM; such as in the range of 0.01-100 mM; such as in the range of 0.1-75 mM; such as in the range of 1-50 mM; such as in the range of 5-25 mM; such as in the range of 1-10 mM.

[0105] In embodiments of the invention, fermentation of the inoculated material may be permitted for periods of time such as: at least 12 hours, for example at least 24 hours, such as at least 48 hours, such as at least 72 hours, such as at least 4 days, such as at least 5 days, such as at least 6 days, such as at least 7 days, such as at least 8 days, such as at least 9 days, such as at least 10 days, such as at least 11 days, such as at least 12 days, such as at least 15 days, such as at least 20 days.

[0106] In another embodiment of the invention, the inoculated material may be allowed to ferment for a period ranging from 12 hours to 40 days, such as a period ranging from 24 hours to 30 days, such as a period ranging from 2 to 25 days, such as a period ranging from 5 to 20 days, such as a period ranging from 7 to 15 days, such as a period ranging from 10 to 13 days, such as about 11 days.

[0107] In another embodiment of the invention, the inoculated material can be fermented at temperatures in the following ranges: 15-45ºC, such as 15-40ºC, such as 25-35ºC, such as 30-40ºC, such as 15-20ºC, or such as 40-45ºC.

[0108] The moisture content of the inoculated material or the starting material during fermentation can preferably be in the range of 20-65% (w / w) moisture; such as in the range of 30-55% (w / w) moisture; for example, in the range of 35-45% (w / w) moisture; such as about 40% (w / w) moisture.

[0109] Fermentation of a combination of plant and seaweed materials can involve initial fermentation of the seaweed material, followed by the addition of plant material, and then a second fermentation of the combined seaweed and plant materials, thereby providing a combination of fermented plant and fermented seaweed materials.

[0110] In embodiments of the present invention, the fermentation process for providing a combination of fermented plant material and fermented seaweed material can be carried out individually or together.

[0111] If fermentation is carried out together with plant materials and seaweed materials, the fermentation of the seaweed materials can be started first, and the plant materials can be added subsequently. In embodiments of the invention, the seaweed materials can be fermented for 1 to 15 days before the addition of plant materials; for example, 3-12 days; for example, 5-10 days; for example, about 7 days. When plant materials are added to the fermenting plant materials, both the seaweed and the plant materials can continue to ferment for 2-20 days; for example, 4-16 days; for example, 8-13 days; for example, about 11 days.

[0112] In embodiments of the present invention, the fermentation material may have a pH value below 6.5; such as a pH value below 6.0; for example, a pH value below 5.5; such as a pH value below 5.0; for example, a pH value below 4.5; such as a pH value below 4.3; for example, a pH value below 4.1; such as a pH value below 4.0.

[0113] In order not to affect the starting materials and to maintain the natural metabolic properties of the materials, it is preferable not to perform any thermal stabilization on the starting materials.

[0114] In embodiments of the invention, the starting material and / or the fermentation material are not subjected to temperatures above 100ºC; such as above 90ºC; such as above 80ºC; such as above 70ºC; such as above 60ºC; such as above 50ºC; such as above 45ºC.

[0115] In another embodiment of the invention, the starting material and / or the fermentation material may be enzymatically treated, for example by adding phytase.

[0116] Preferably, the starting materials and / or fermentation materials may not undergo any enzymatic treatment other than the addition of phytase. Even more preferably, the starting materials and / or fermentation materials may not undergo any enzymatic treatment.

[0117] In embodiments of the invention, the meat analogue may include at least one metabolite from fermented material; such as at least two metabolites; such as at least three metabolites; such as at least five metabolites; such as at least ten metabolites; such as at least 20 metabolites; such as at least 30 metabolites; such as at least 50 metabolites; such as at least 100 metabolites.

[0118] Preferably, the metabolites selected from amino acids, fatty acids, bioactive phenols, vitamins, acids, purine compounds, carbohydrate compounds, flavonoid compounds, or bacterial biomarkers produced or released during the fermentation of the starting material may be included in the clump material in step (ii) at a level of at least 10% (w / w); such as at least 20% (w / w); such as at least 30% (w / w); such as at least 40% (w / w); such as at least 50% (w / w); such as at least 60% (w / w); such as at least 70% (w / w); such as at least 80% (w / w); such as at least 90% (w / w); such as at least 95% (w / w); such as at least 98% (w / w).

[0119] To improve the fermentation process and / or to improve the texture and bite of the meat analogue, the starting material can be graded. Preferably, the fermentation process (and / or digestibility) can be improved by reducing the particle size of the starting material; however, the desire to improve the fermentation of the starting material can be balanced with the resulting meat analogue's bite size. The inventors have found that this balance is lost when meat analogues are derived from fermented plant material, either when the particle size becomes too small or when portions of small particles become too large.

[0120] Therefore, the inventors of this invention have unexpectedly discovered that a specific defined particle size of the starting material can be used to provide meat analogues according to the invention.

[0121] The particle size according to the invention can be determined according to a sieving method, wherein the particle size is defined by the screen cover from which particles may escape.

[0122] In embodiments of the present invention, the grading starting material may have an average maximum diameter (d50) of 5 mm, such as an average maximum diameter (d50) of 4 mm, such as an average maximum diameter (d50) of 3 mm, such as an average maximum diameter (d50) of 2 mm, such as an average maximum diameter (d50) of 1 mm.

[0123] In another embodiment of the invention, the grading starting material may have an average maximum diameter (d50) of 5 mm, such as 4 mm, such as 3 mm, such as 2 mm, such as 1 mm, and the grading starting material may have an average minimum diameter (d50) of 10 μm, such as 50 μm, such as 100 μm, such as 250 μm, such as 500 μm, such as 750 μm.

[0124] In another embodiment of the invention, the average diameter (d50) of the graded starting material can be in the range of 10 μm to 5 mm, such as 0.1 mm to 4 mm, such as an average diameter in the range of 0.25 mm to 3 mm, such as an average diameter in the range of 0.5 mm to 2 mm, for example, an average diameter in the range of 0.75 mm to 1 mm.

[0125] In an embodiment of the present invention, the starting material can be subjected to at least one pretreatment to obtain the above-mentioned average maximum diameter.

[0126] The at least one pretreatment may involve the disintegration, cutting, descaling, crushing, grinding, etc. of the starting material to reduce the size of at least one plant material and / or at least one seaweed material.

[0127] In embodiments of the present invention, the starting materials, whether dry, fresh, or frozen, can be pretreated.

[0128] The meat analogues of the present invention can preferably induce increased nutritional function and / or nutrient intake in consuming mammals.

[0129] The inventors of this invention have discovered that the best nutritional effect can be achieved by providing a balance between the digestibility of fermented materials and the stimulation of the gut microbiota and / or the intestinal mucosa.

[0130] To achieve this balance, different particle sizes of the fermentation material can be provided.

[0131] In another embodiment of the invention, the fermentation material includes 30-70% (w / w) such as 40-60% (w / w), for example about 50% (w / w) of dry fermentation material having a particle size of less than 0.5 mm, and 30-70% (w / w) such as 40-60% (w / w), for example about 50% (w / w) of dry fermentation material having a particle size of greater than 0.5 mm.

[0132] In another embodiment of the invention, the fermentation material includes at least two of the following criteria, preferably at least three, and even more preferably at least four: a) 1-10% (w / w) of dry-fermented material, such as about 5% (w / w), has a particle size greater than 1.0 mm; b) 45-55% (w / w) of dry-fermented materials, such as about 50% (w / w), have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w) of dry-fermented material, such as about 50% (w / w), having a particle size between 0.25-0.5 mm; and / or d) 5-15% (w / w) such as about 10% (w / w) of dry-fermented material with a particle size of less than 0.25 mm.

[0133] In this context, the term “about” refers to a change of 10% or less, such as 5% or less, or for example 1% or less, based on the amount stated.

[0134] The selection of various particle sizes can be determined by screening methods known to technicians.

[0135] In embodiments of the present invention, the fermented material may be mixed with at least one fat component, at least one texture additive, at least one flavor additive, at least one odor additive, at least one color additive, or any combination thereof.

[0136] In embodiments of the invention, the first treatment (step (iv)) of providing the meat analogue may involve wrinkling of the clump material; extrusion of the clump material, such as thermoplastic extrusion, or wet extrusion or dry extrusion (having a moisture content of less than 15% (w / w), such as less than 10% (w / w), for example less than 7% (w / w)); fiber spinning of the clump material; and / or protein aggregation of the clump material, thereby providing the meat analogue.

[0137] In another embodiment of the invention, the meat analogue may be in the form of chunks, bites, flakes, shreds, or granules. The desired form of the meat analogue depends on its intended use.

[0138] The meat analogue according to the invention can be adapted to minced meat analogues. Embodiments of the invention relate to minced meat analogues comprising the meat analogue according to the invention.

[0139] In embodiments of the invention, the minced meat analogue further includes animal meat. Preferably, the animal meat is obtained from cattle, pigs, horses, deer, sheep, goats, chickens, ducks, or ostriches.

[0140] The minced meat analogues according to the invention or the fermented materials according to the invention do not contain added preservatives.

[0141] Preferred embodiments of the present invention relate to the use of fermented materials in the preparation of meat analogues.

[0142] The fermentation material can preferably be selected from fermented plant material, fermented seaweed material, or a combination of fermented plant material and fermented seaweed material.

[0143] Fermentation material can be provided by adding an inoculum containing lactic acid-producing bacteria to the starting material. The starting material can preferably be selected from plant material, seaweed material, or a combination of plant material and seaweed material.

[0144] It should be noted that the embodiments and features described in the context of one aspect of the invention are also applicable to other aspects of the invention.

[0145] All patent and non-patent references cited in this application are incorporated herein by reference in their entirety.

Claims

1. A method for providing a meat analogue, the method comprising the steps of: (i) Providing fermentation material, wherein the fermentation material is selected from fermented plant material; fermented multicellular macroalgae material; or a combination of fermented plant material and fermented multicellular macroalgae material; wherein the fermentation material is provided by adding an inoculum comprising at least one lactic acid-producing bacterium to the starting material to provide the inoculum; (ii) Adjust the moisture content of the fermentation material provided in step (i) to 10-75% (w / w) water to provide a lumpy material; (iii) Optionally, the clump material from step (ii) is combined with animal meat products and / or other protein sources to provide a combined clump material; and (iv) The clump material (obtained in step (ii)) or the combined clump material (obtained in step (iii)) is subjected to a first treatment to provide the meat analogue.

2. A method for providing a meat analogue, the method comprising the following steps: (i) Providing fermentation material, wherein the fermentation material is selected from fermented plant material; fermented multicellular macroalgae material; or a combination of fermented plant material and fermented multicellular macroalgae material; wherein the fermentation material is provided by adding an inoculum comprising lactic acid to a starting material selected from plant material, multicellular macroalgae material, or a combination of plant material and multicellular macroalgae material, and completely or partially removing oxygen, particularly gaseous oxygen, from the inoculated material, and allowing the inoculated material to ferment to provide the fermentation material; (ii) Adjust the moisture content of the fermentation material provided in step (i) to 10-75% (w / w) water to provide a lumpy material; (iii) Optionally, the clump material from step (ii) is combined with animal meat products and / or other protein sources to provide a combined clump material; and (iv) The clump material (obtained in step (ii)) or the combined clump material (obtained in step (iii)) is subjected to a first treatment to provide the meat analogue.

3. The method according to claim 2, wherein, Oxygen is removed from the inoculated material during at least the first 24 hours of fermentation.

4. The method according to any one of the preceding claims, wherein, The fermentation is primarily homofermentation, and the ratio of lactic acid to acetic acid or lactic acid to ethanol is provided based on a molar ratio greater than 1:1, such as 2:1 or higher, for example 10:1 or higher, such as 20:1 or higher.

5. A method for providing a meat analogue, the method comprising the following steps: (i) Providing fermented material, wherein the fermented material is selected from fermented plant material; fermented seaweed material; or a combination of fermented plant material and fermented seaweed material; (ii) Adjust the moisture content of the fermentation material provided in step (i) to 10-75% (w / w) water to provide a lumpy material; (iii) Optionally, the clump material from step (ii) is combined with animal meat products and / or other protein sources to provide a combined clump material; and (iv) The clump material (obtained in step (ii)) or the combined clump material (obtained in step (iii)) is subjected to a first treatment to provide the meat analogue. Wherein, the starting material and / or the fermentation material are not subjected to temperatures above 100ºC; such as above 90ºC; such as above 80ºC; such as above 70ºC; such as above 60ºC; such as above 50ºC; such as above 45ºC.

6. The method according to any one of the preceding claims, wherein, The fermentation of the inoculated material is permitted to last for at least 12 hours, such as at least 24 hours, such as at least 48 hours, such as at least 72 hours, such as at least 4 days, such as at least 5 days, and at a temperature in the range of 15-45ºC, such as 15-40ºC, such as 25-35ºC, such as 30-40ºC, such as 15-20ºC, or such as 40-45ºC.

7. The method according to any one of the preceding claims, wherein, The fibrous material of the starting material is retained or substantially retained in the fermentation material provided in step (i).

8. The method according to any one of claims 1 to 4, wherein, The starting material and / or the fermentation material shall not be subjected to temperatures above 100ºC; such as above 90ºC; such as above 80ºC; such as above 70ºC; such as above 60ºC; such as above 50ºC; such as above 45ºC.

9. A meat analogue produced by the method according to any one of claims 1-8.

10. The meat analogue according to claim 9, wherein, The fermentation material includes at least two of the following criteria, preferably at least three, and even more preferably at least four: a) 1-10% (w / w) of dry-fermented material, such as about 5% (w / w), has a particle size greater than 1.0 mm; b) 45-55% (w / w) of dry-fermented materials, such as about 50% (w / w), have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w) of dry-fermented material, such as about 50% (w / w), having a particle size between 0.25-0.5 mm; and / or d) 5-15% (w / w) such as about 10% (w / w) of dry-fermented material with a particle size of less than 0.25 mm.

11. A meat analogue comprising fermented material and at least one lactic acid-producing bacterium, wherein, The fermentation material is selected from fermented plant material; fermented multicellular macroalgae material; or a combination of fermented plant material and fermented multicellular macroalgae material, wherein the fermentation material is provided by adding an inoculum comprising at least one lactic acid-producing bacterium to the starting material; and wherein the fermentation material comprises at least two, preferably at least three, and even more preferably at least four of the following criteria: a) 1-10% (w / w) of dry-fermented material, such as about 5% (w / w), has a particle size greater than 1.0 mm; b) 45-55% (w / w) of dry-fermented materials, such as about 50% (w / w), have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w) of dry-fermented material, such as about 50% (w / w), having a particle size between 0.25-0.5 mm; and / or d) 5-15% (w / w) such as about 10% (w / w) of dry-fermented material with a particle size of less than 0.25 mm.

12. The meat analogue according to any one of claims 9-11, wherein, The moisture content of the meat analogue is in the range of 35-70% (w / w), such as in the range of 40-65% (w / w), for example in the range of 45-60% (w / w), such as in the range of 50-55% (w / w).

13. The meat analogue according to any one of claims 9-12, wherein, The meat analogues include lactic acid to acetic acid or lactic acid to ethanol ratio (mM / mM) greater than 1:1, such as 2:1 or higher, such as 10:1 or higher, such as 20:1 or higher, such as 50:1 or higher, or such as 100:1 or higher.

14. The meat analogue according to any one of claims 9-13, wherein, The meat analogue includes ANF (anti-nutritional factor) originally present in the plant material at the following concentrations: up to 75% (w / w); such as up to 50% (w / w); such as up to 40% (w / w); such as up to 30% (w / w); such as up to 25% (w / w); such as up to 20% (w / w); such as up to 15% (w / w); such as up to 10% (w / w); such as up to 5% (w / w).

15. A meat analogue, comprising the meat analogue according to any one of claims 9-14.

16. The use of fermented materials in the preparation of meat analogues, among which, The fermentation material is selected from fermented plant material; fermented multicellular macroalgae material; or a combination of fermented plant material and fermented multicellular macroalgae material, and wherein the fermentation material is provided by adding an inoculum including lactic acid-producing bacteria to a starting material selected from plant material, multicellular macroalgae material, or a combination of plant material and multicellular macroalgae material.

17. The use of fermented materials in the preparation of meat analogues, among which, The fermentation material is selected from fermented plant material, fermented multicellular macroalgae material, or a combination of fermented plant material and fermented multicellular macroalgae material, wherein the fermentation material is provided by adding an inoculum comprising at least one lactic acid-producing bacterium to the starting material; and wherein the fermentation material comprises at least two, preferably at least three, and even more preferably at least four of the following criteria: a) 1-10% (w / w) of dry-fermented material, such as about 5% (w / w), has a particle size greater than 1.0 mm; b) 45-55% (w / w) of dry-fermented materials, such as about 50% (w / w), have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w) of dry-fermented material, such as about 50% (w / w), having a particle size between 0.25-0.5 mm; and / or d) 5-15% (w / w) such as about 10% (w / w) of dry-fermented material with a particle size of less than 0.25 mm.