Food composition and food product with reduced meat content

Abstract

Food composition containing as component (a) dried, crushed and rehydrated pulp of young, unripe jackfruit in an amount ranging from 1 to 70% by weight, based on the composition, wherein the dried, crushed pulp has been rehydrated with a weight-based rehydration ratio [weight of rehydrated pulp : weight of dried pulp] ranging from 4 : 1 to 20 : 1, and as component (b) chopped and / or minced meat and / or chopped and / or minced fish and / or chopped and / or minced seafood in an amount ranging from 30 to 95% by weight, based on the composition.

Description

[0001] The present invention relates to the field of food technology. In particular, the present invention relates to food products with a reduced proportion of animal ingredients compared to comparable pure meat products, hereinafter also referred to as "full-meat variants", preferably with a reduced proportion of meat, fish and / or seafood.

[0002] The present invention therefore relates to a food composition and, furthermore, to a food product which is produced from the food composition according to the invention.

[0003] Reducing meat consumption in the population offers numerous health, environmental, and social benefits. Studies have shown that lower consumption of red and processed meat can significantly reduce the risk of chronic diseases such as diabetes, cardiovascular disease, and colorectal cancer. Meat production is also one of the main sources of greenhouse gas emissions and thus contributes significantly to climate change. A comprehensive reduction in meat consumption would therefore drastically lower global emissions. Furthermore, plant-based alternatives require fewer resources such as land, feed, and operating resources. Finally, reduced meat consumption also has a positive impact on animal welfare, as raising animals for consumption is often associated with poor living conditions.

[0004] The demand for foods that allow for a reduction in meat and fish consumption, and especially meat consumption, has therefore increased considerably in recent years against the backdrop of rising health and environmental awareness. Particularly for meat and meat-based foods such as sausages, burger patties, meatballs, minced meat, schnitzel, steaks, fillets, and the like, vegetarian and vegan alternatives, so-called meat and fish substitutes, are increasingly being offered.

[0005] Nevertheless, both complete meat substitutes and products with reduced meat content do not find the desired acceptance among consumers or are associated with disadvantages:

[0006] Many of these meat and fish substitutes are soy-based. A common problem is the taste, which often doesn't quite match that of real meat. The additives in these typically highly processed soy products also often raise concerns among health-conscious consumers. Furthermore, soy can trigger allergies in some individuals.

[0007] Another approach is to replace meat and fish completely or partially with textured proteins, such as pea protein, seitan, lupin protein, or oat protein. Although relatively good results can already be achieved with textured protein, the texture and taste usually still don't quite match the original product. Furthermore, even with strong seasoning, these products still have a distinct flavor that sensitive consumers may find unpleasant. In addition, products based on textured proteins are typically highly processed and contain significant amounts of additives.

[0008] The disadvantages of meat substitutes and products with partial meat substitution therefore lie in the fact that they often do not fully match the original in taste and texture. Furthermore, these products often contain significant amounts of additives and are highly processed. Finally, meat substitutes and products with reduced meat content are often considerably more expensive than meat and fish products from conventionally raised animals. Despite the health and environmental benefits associated with reduced meat consumption, some consumers are still unwilling to pay the higher prices.

[0009] Another approach to reducing meat consumption involves using the pulp of jackfruit, i.e., fruit from trees belonging to the Moraceae family, as a meat substitute. For example, BR 10 2018 068 336 describes the use of ripe but still unripe jackfruit as a meat substitute. However, some of the products described there have a sweetish aroma that must be masked by excessive seasoning.

[0010] A disadvantage of using jackfruit as a meat substitute is therefore often that, despite its meat-like consistency, optimal organoleptic and textural properties are not always achieved.

[0011] Furthermore, jackfruit must be treated or prepared after harvesting and before being used as a meat substitute. This is necessary both to ensure it survives the sometimes long transport routes from tropical regions to temperate climates undamaged and to achieve a suitable consistency for further processing into meat substitute products. Common methods for treating or preparing jackfruit include drying and thermal preservation processes such as sterilization or pasteurization. However, these treatments often negatively affect the color, texture, and taste of the jackfruit, which in turn is reflected in the products made from it. The article "Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans" by Pritty Sushama Babu et al. in the Journal of Food Science and Technology from 31.For example, in the July 2021 issue, Volume 59, pages 2035-2046, it is described that thermal processing degrades color and texture and also degrades ascorbic acid.

[0012] The use of jackfruit as a meat substitute or to reduce meat consumption has not yet brought the desired success, as the products made from it do not have optimal taste, texture and visual properties.

[0013] Another problem with using jackfruit is that, while its texture is similar to that of shredded meat, its sweet taste prevents the use of large quantities as a meat substitute, as the fruity flavor would then be overpowering. Therefore, the use of jackfruit as a meat substitute is limited. Typically, the products need to be heavily seasoned and marinated to mask the fruity taste.

[0014] The object of the present invention is to provide a food or food product which overcomes or at least mitigates the aforementioned disadvantages of the prior art.

[0015] In particular, the object of the present invention is to provide a food composition and / or a food product that helps to reduce meat consumption, while being relatively inexpensive and possessing good organoleptic and taste properties, especially with regard to texture and an authentic meat flavor. In particular, the food composition and / or the food product should also be highly acceptable to non-vegetarians due to its taste being as close to meat as possible.

[0016] To solve the problem described above, the present invention proposes a food composition according to claim 1; further, in particular advantageous embodiments of the composition according to the invention are the subject of the corresponding dependent claims.

[0017] Furthermore, the present invention relates to a food product according to the relevant independent claim, wherein the product has the food composition according to the invention or is produced from it; further, in particular advantageous embodiments of the product according to the invention are the subject of the relevant dependent claims.

[0018] In connection with the following explanations, it goes without saying that embodiments, designs, advantages and the like, which are listed below for the purpose of avoiding repetition only with regard to one aspect of the invention, naturally also apply accordingly to the other aspects of the invention, without this requiring separate mention.

[0019] With regard to all the relative or percentage weight-related specifications mentioned below, in particular quantity specifications, it should also be noted that, within the scope of the present invention, these must be selected by the person skilled in the art in such a way that, in sum, including all components or ingredients, in particular as defined below, they always add up to 100% or 100% by weight; however, this is self-evident to the person skilled in the art.

[0020] Furthermore, it is understood that the person skilled in the art may deviate from the weight, quantity and range specifications listed below, depending on the application or the specific case, without leaving the scope of the present invention.

[0021] Furthermore, it should be noted that all values ​​or parameters mentioned below, or the like, can generally be determined using standardized or explicitly specified determination procedures, or alternatively, using determination or measurement methods that are generally familiar to those skilled in the art in this field.

[0022] Having said that, the present invention will now be explained in detail below.

[0023] The subject matter of the present invention – according to a first aspect of the present invention – is a food composition comprising • as component (a) dried, crushed and rehydrated pulp of young, unripe jackfruit in an amount ranging from 1 to 70% by weight, based on the composition, wherein the dried, crushed pulp has been rehydrated with a weight-based rehydration ratio [weight of rehydrated pulp : weight of dried pulp] ranging from 4 : 1 to 20 : 1, and • as component (b) chopped and / or minced meat and / or chopped and / or minced fish and / or chopped and / or minced seafood, preferably chopped and / or minced meat, in an amount in the range of 30 to 95% by weight, based on the composition.

[0024] The compositions according to the invention are suitable for the production of food products, in particular meat, fish or seafood products with reduced meat content, such as burger patties, fillet pieces, nuggets, formed meat, meatballs, minced meat, sausage meat or sausage with a reduced meat content compared to the pure corresponding meat products.

[0025] The compositions according to the invention, or the food products manufactured therefrom, have numerous advantages and special features compared to known food products with reduced meat content and meat substitutes, but also compared to the corresponding full-meat variants, which are described below: Within the scope of the present invention, it has surprisingly been shown that crushed, dried and selectively rehydrated, i.e. rehydrated with a defined rehydration ratio, jackfruit pulp is particularly suitable as a meat substitute in compositions for the production of “hybrid” food products, i.e. products in which only part of the meat or fish is substituted by a substitute.

[0026] The use of targeted rehydrated jackfruit pulp has a direct impact on both the compositions and the products made from them.

[0027] Without limiting ourselves to this theory, the positive effects can be explained by the structural properties of jackfruit pulp. Dried jackfruit can absorb variable amounts of water because it develops an open structure as a result of the drying process. The jackfruit retains its structure, thus achieving a meat-like texture. Rehydrating the dried jackfruit at a precisely defined rehydration ratio ensures that the ingredients contained in the compositions, particularly proteins from component (b) or any flavorings or additives, can migrate into the pulp. At the same time, this ensures that excessive rehydration does not occur, which would result in spongy, unstable, and watery pulp.Excessive rehydration would result in impaired processability, texture, and shape stability of the final food products.

[0028] The compositions are therefore characterized by their excellent processability in the products, without requiring the use of large quantities of food processing aids. The targeted rehydration then causes – without limiting ourselves to this theory – the proteins from component (b) to penetrate the pulp of the jackfruit and ultimately act like an adhesive or binding agent, resulting in a processability comparable to that of pure meat.

[0029] The food products manufactured based on the compositions according to the invention also exhibit excellent taste properties. In particular, the resulting food products are free from undesirable off-flavors, such as those sometimes found in products containing textured proteins as meat substitutes or soy. Furthermore, the texture and taste of the compositions or products are virtually indistinguishable from the original product or a comparable product whose meat content has not been reduced, so that the products ultimately enjoy widespread acceptance even among non-vegetarians.

[0030] Notwithstanding the fact that the compositions according to the invention, or the food products manufactured therefrom, still contain a meat, fish, or seafood component, they nevertheless offer health, environmental, and social benefits, as they are also appealing to non-vegetarians. In other words, the compositions according to the invention, or the food products manufactured therefrom, can also reduce the consumption of meat, fish, or seafood, preferably meat consumption, by non-vegetarians who would normally opt for the pure meat version of the corresponding product. Compared to pure meat products, the meat content can be reduced by up to 60% by weight based on the compositions according to the invention, or the products manufactured therefrom.

[0031] Finally, the compositions according to the invention and the products manufactured therefrom are characterized by their excellent tolerability, as they are free from allergens such as soy, gluten, and / or wheat. Consumers with soy intolerance or celiac disease can also consume the food products manufactured from these compositions without having to expect any health problems. Furthermore, due to the combination of plant and animal ingredients, the compositions contain all essential amino acids, so that the products are not only particularly well-tolerated but also nutritious with valuable nutrients.

[0032] Having stated this in advance, particularly preferred embodiments of the compositions and products according to the invention will be explained below, and the most important terms used in the description of the invention will be defined: The term "food composition," as used in the context of the present invention, refers to a composition specifically designed and prepared for further processing into food products with a reduced meat content, such as burger patties, nuggets, meatballs, sausages, forcemeat, minced meat, formed meat, fillet pieces, and the like. In this regard, it is preferred that the food composition contains components (a) and (b), as well as optionally further components, in particular flavorings or aromas and / or food additives, in a homogeneous distribution and / or mixture. To ensure subsequent processability and / or formability of the composition into the respective product, the food composition is preferably in a pasty and / or slurry and / or spreadable form.

[0033] Regarding component (a) specifically, dried and crushed pulp from young, unripe jackfruit is preferably used in the compositions. Unlike fruit that is ready to pick or eat, the pulp of young and unripe fruit does not have a sweet taste that would need to be masked. Preferably, the dried and crushed pulp has a residual moisture content of 1 to 15% by weight, particularly 3 to 10% by weight, before rehydration. Such pulp is characterized, firstly, by its excellent texture in the final products and, secondly, by its outstanding taste, which is free from any fruit sweetness.

[0034] It has proven particularly advantageous to use jackfruit pulp or a jackfruit product in the compositions according to the invention, as described in international patent application WO 2025 / 048644 A1. The jackfruit products described therein, or the dried pulp produced according to the process described therein, are characterized by above-average rehydration capacity with moderate excretion values, which will be explained in more detail below.

[0035] Regarding the term "weight-related rehydration ratio," within the scope of the present invention, this refers to the proportion of water that the crushed, dried fruit pulp absorbs during rehydration, relative to its weight. In other words, for example, a rehydration ratio of 4:1 means that 250 g of crushed, dried fruit pulp were rehydrated with 1,000 g of water, such that the fruit pulp quadrupled in weight as a result of the rehydration or water absorption.

[0036] The rehydration ratio used to rehydrate the fruit pulp directly impacts the compositions and products. If the rehydration ratio is too low, the pulp remains relatively dry, ultimately resulting in solid or mechanically unstable food products. If the rehydration ratio is too high, the pulp becomes highly swollen and tends to excrete excessive amounts of water during further processing, diluting the composition. This also ultimately impairs the processability of the compositions.

[0037] Particularly good results with regard to processability and texture in the resulting products are achieved according to the invention when the dried, crushed fruit pulp has been rehydrated with a weight-related rehydration ratio [weight of rehydrated fruit pulp : weight of dried fruit pulp] of at least 5 : 1, in particular at least 6 : 1, preferably at least 7 : 1, preferably at least 8 : 1.

[0038] In order to ensure the required minimum level of rehydration on the one hand, but also to avoid excessive rehydration on the other, it is particularly preferred according to the invention if the dried, crushed fruit pulp has been rehydrated with a weight-related rehydration ratio [weight of rehydrated fruit pulp : weight of dried fruit pulp] in the range of 4 : 1 to 18 : 1, in particular in the range of 5 : 1 to 15 : 1, preferably in the range of 6 : 1 to 13 : 1, preferably in the range of 7 : 1 to 12 : 1.

[0039] To further avoid excessive dilution or excessive water loss from the rehydrated pulp, it is preferred according to the invention if the rehydrated pulp has an excretion value, determined over a period of one minute at room temperature and ambient pressure and with a force corresponding to twenty times the weight of the rehydrated pulp, of less than 30 wt.%, in particular less than 25 wt.%, preferably less than 20 wt.%, based on the initial weight of the rehydrated pulp.

[0040] The excretion value is a parameter that indicates how much water is released or excreted from the rehydrated jackfruit product when subjected to a specific force. The weight of the excreted water is then compared to the original weight of the rehydrated jackfruit product and can thus be expressed as a percentage. An excretion value of, for example, 20 wt% means that, under the previously defined force over a period of one minute, a quantity of water equal to 20% of the initial weight of the rehydrated jackfruit pulp was excreted from the pulp.

[0041] The aforementioned excretion value can be guaranteed if the crushed, rehydrated fruit pulp has been pretreated, in particular by a treatment or production as described in international patent application WO 2025 / 048644 A1.

[0042] With regard to ensuring the required rehydration capacity and the previously defined excretion values, it is preferred according to the invention if the dried, crushed fruit pulp has been rehydrated under vacuum and / or pressure.

[0043] It may also be provided that the dried, crushed fruit pulp has been rehydrated by soaking in cold or warm, preferably warm, water.

[0044] Finally, it may also be provided that the dried, crushed fruit pulp has been rehydrated by adding water when mixed with component (b) and / or other ingredients of the compositions.

[0045] Particularly good results are obtained when the rehydrated pulp is obtained by crushing, cooking, and drying the pulp of young, unripe jackfruit. In this regard, it is especially preferred if the crushing and / or cooking is carried out in a food-grade acidic solution with a pH below 4. Suitable acids for this purpose include, for example, ascorbic acid and / or citric acid. For further details on obtaining pulp that is particularly suitable for the production of the compositions according to the invention, reference can also be made to the relevant disclosure in WO 2025 / 048644 A1.

[0046] Particularly good results with regard to rehydration capacity and excretion values ​​are achieved within the scope of the present invention when the component (a) and / or the crushed, dried and rehydrated fruit pulp has been obtained by a process comprising the following process steps: (a) Peeling young, unripe jackfruit; (b) Chopping the jackfruit, especially the pulp, into pieces and / or ‘wedges’ and transferring it to a food-grade acidic solution; (c) Cooking the pulp, if necessary in a food-safe acidic solution; (d) Chopping the cooked fruit pulp; (e) Drying the crushed fruit pulp; and (f) Rehydration of the crushed, dried fruit pulp, if necessary under vacuum, by contact with water.

[0047] Regarding the amount of component (a) used in the compositions according to the invention, this can vary in further ranges and depends in particular on the proportion of meat to be replaced by jackfruit pulp. As already stated at the outset, it has been possible within the scope of the present invention to replace up to 60 wt% of the meat, fish or seafood content in the compositions with the vegan component (a).

[0048] According to the invention, it is therefore preferred if the composition contains the component (a) in an amount in the range of 5 to 65 wt.%, in particular 10 to 60 wt.%, preferably 15 to 50 wt.%, based on the composition.

[0049] Finally, as regards the size or degree of comminution of the fruit pulp or component (a) used in the compositions according to the invention, this can vary widely. Ultimately, the degree of comminution depends primarily on which products are to be manufactured from the compositions. For example, a higher degree of comminution is advantageous for compositions intended for the production of fillet pieces, while a lower degree of comminution is advantageous for compositions intended for the production of minced meat or burgers.

[0050] Advantageous degrees of pulp comminution are described below, whereby the degrees of comminution refer to the state of the dried, crushed pulp before rehydration: According to a first preferred embodiment, it can be provided according to the invention that the dried, crushed fruit pulp or component (a) is crushed into cubes with an edge length in the range of 4 mm to 15 mm, in particular 8 mm to 12 mm.

[0051] According to a second, equally preferred embodiment, it can be provided according to the invention that the dried, crushed fruit pulp or component (a) is crushed to particle sizes in the range of 4 to 10 mm, preferably 6 to 8 mm, preferably by chopping and / or grinding.

[0052] According to a further embodiment, it can also be provided that the dried, crushed fruit pulp or component (a) is crushed to powder size, in particular wherein the powder has a mean particle size D50 in the range of 50 µm to 500 µm, in particular in the range of 100 µm to 400 µm, preferably in the range of 150 µm to 300 µm.

[0053] According to the invention, it is also possible to combine the aforementioned degrees of comminution in the compositions, for example by using half fruit pulp ground to powder size and half fruit pulp ground to 8 mm. As previously explained, this depends on the products to be manufactured from the compositions.

[0054] Since the compositions according to the invention are intended for the production of “hybrid” food products, it is intended that meat, fish and / or seafood are included in the compositions based on component (b).

[0055] Within the scope of the present invention, the terms "fish" and "seafood" are understood to mean their edible parts, in particular fish flesh and the flesh of shellfish.

[0056] To ensure good further processability of the compositions, it is particularly preferred if the composition contains component (b) in crushed, in particular chopped and / or mulled, form.

[0057] Within the scope of the present invention, the term "chopped and / or minced form" refers to degrees of comminution, generally known to those skilled in the art with regard to food products, ranging from "coarse" or "coarsely minced" to "fine," "finely minced," "finely granulated," or "finely chopped." For further information, reference can be made, for example, to the explanations in section 1.4.8, "Notes on Comminution," in the "Guidelines for Meat and Food Products" of the Federal Ministry of Food and Agriculture, dated April 14, 2022. The appropriate degree of comminution for a given product is generally known to those skilled in the art and requires no further explanation.

[0058] As for the quantities of component (b), these can also vary widely.

[0059] According to a particularly preferred embodiment, the composition contains component (b) in an amount in the range of 45 to 90 wt.%, in particular 50 to 85 wt.%, preferably 55 to 80 wt.%, based on the composition.

[0060] As regards component (b), it can be selected from the common types of meat, fish, and seafood popular with end consumers. Since a wide variety of meat, fish, and seafood are suitable for producing the compositions according to the invention, compositions in a wide variety of flavors can be produced and specifically adapted to the final product.

[0061] According to the invention, therefore, with regard to providing a meat-containing composition, it can be provided in particular that component (b) is selected from chopped and / or minced chicken, beef, veal, pork, lamb and / or game, preferably chicken. Such compositions are particularly suitable as a basis for the subsequent production of burger patties, nuggets, formed meat, fillet pieces, minced meat or meatballs.

[0062] Furthermore, with regard to the provision of a fish-containing composition, it may be specifically stipulated that component (b) is selected from chopped and / or minced pollock, salmon, tuna, cod, perch, sea bream, trout, and / or halibut. Ultimately, other fish species may also be used, although particularly good results are usually achieved with firm-fleshed fish species such as pollock, tuna, salmon, or perch. Fish-containing compositions can, for example, be used as a basis for the subsequent production of hybrid fish fingers, nuggets, or fish cakes.

[0063] Finally, with regard to the provision of a seafood-based composition, it may also be provided that component (b) is selected from minced and / or pulverized meat of prawns, mussels, squid, octopus and / or lobster.

[0064] According to a particularly preferred embodiment, the composition is meat-based and preferably contains minced and / or pulverized chicken as component (b). Compositions according to the invention which contain chicken as component (b) are particularly suitable for the production of hybrid chicken fillet pieces, burger patties, and minced meat.

[0065] According to the invention, it is preferred to season the compositions significantly less than is necessary for known meat substitutes or hybrid products. Nevertheless, it may be provided that the composition contains flavorings and / or aromas and / or colorings as component (c).

[0066] The flavorings, aromas, and / or colorings may, in particular, be spices, herbs, salt, and / or pepper. According to the invention, for example, molasses may be used as a coloring agent to achieve a brownish color resembling the appearance of seared meat.

[0067] As regards the quantity of component (c) used, this can vary widely and depends significantly on the product for which the composition according to the invention is intended. In principle, it is known to those skilled in the art how the quantities are to be selected with regard to the final product.

[0068] According to the invention, it can be provided in particular that the composition contains the component (c) in an amount in the range of 0.001 to 15 wt.%, in particular 0.01 to 10 wt.%, preferably 0.1 to 7 wt.%, preferably 0.5 to 5 wt.%, based on the composition.

[0069] The timing of the addition of component (c) is variable and also depends on the products to be manufactured from the compositions.

[0070] Firstly, it may be intended that component (c) is added during the rehydration of the crushed, dried fruit pulp. If component (c) is added during the rehydration process, it can penetrate the pores of the fruit pulp particularly thoroughly and deeply.

[0071] According to an alternative embodiment, it may also be provided that component (c) is added in a different process step, for example during and / or after mixing component (a) with component (b).

[0072] In order to modify in particular the textural properties of the compositions and the products to be manufactured therefrom, and to ensure the shelf life of the compositions and / or products, it may be provided that the composition contains at least one food additive as component (d).

[0073] In this regard, it may be provided in particular that at least one food additive is selected from the group of stabilizers, emulsifiers, preservatives, antioxidants, sweeteners, acidulants, acidity regulators, release agents, flavor enhancers, thickeners, humectants and modified starches.

[0074] According to a particularly preferred embodiment, the compositions according to the invention contain modified starch as a food additive. The use of starch in the compositions improves the binding of the components, in particular components (a) and (b).

[0075] As regards the at least one food additive, particularly good results are achieved according to the invention if the composition contains the component (d) in an amount in the range of 0.001 to 15 wt.%, in particular 0.01 to 10 wt.%, preferably 0.1 to 8 wt.%, preferably 1 to 7 wt.%, based on the composition.

[0076] As detailed below, the compositions described above are suitable for the production of food products with a reduced meat content.

[0077] A further object of the present invention is therefore - according to a second aspect - a food product which contains or is produced from the composition described above according to the first aspect of the invention.

[0078] The food product may, in particular, take the form of common, industrially produced or industrially processed meat, fish or seafood products, or be formed into the form of meat, fish and seafood.

[0079] According to a first preferred embodiment, the product may be spreadable and / or pasty, in particular as sausage meat or minced meat. Products of this type can ultimately be used as a substitute for conventional minced meat.

[0080] Hybrid minced meat with chicken as a component (b) exhibits particularly good organoleptic and textural properties.

[0081] According to a particularly preferred embodiment, the food product is designed as minced meat, wherein the composition used to manufacture the food product contains as component (b) minced and / or pulverized chicken meat.

[0082] According to a further and, moreover, particularly preferred embodiment, it can also be provided that the product is designed as a shaped piece, in particular as a burger patty, meatball, nugget, fillet piece, formed meat or sausage, particularly preferably as a burger patty or fillet piece.

[0083] According to a particularly preferred embodiment in this respect, the food product is designed as fillet pieces or nuggets, wherein the composition used to manufacture the food product contains as component (b) chopped and / or minced chicken meat.

[0084] As regards the production of the products according to the invention, this is carried out using methods and machinery from the food and meat processing industries that are generally known to those skilled in the art. In particular, the products according to the invention can be produced using cutters, filling machines, mixers, meat grinders and vacuum fillers.

[0085] A preferred manufacturing process for a product shaped as sausage meat or minced meat is described below:

[0086] A food product according to the invention, which is in a puree and / or paste-like form, in particular as sausage meat or minced meat, is obtainable by a process comprising the following process steps: (a) Pouring the composition described above into a cutter or meat grinder; (b) Crush and / or homogenize the composition to the desired degree of comminution, if necessary by adding ice and / or ice water; (c) if necessary, seasoning and mixing the products; (d) Portioning and shock freezing of the products.

[0087] A preferred manufacturing process for a product shaped as a formed piece, in particular a burger patty, meatball, nugget or formed meat, is described below: Food products according to the invention in the form of shaped pieces, in particular burger patties, meatballs, nuggets or formed meat, are obtainable by a process comprising the following process steps: (a) Filling the composition described above into a filling machine; (b) Homogenizing and / or mixing the composition, if necessary under vacuum; (c) Forms of the products; (d) Heating the products to a core temperature in the range of 50 °C to 80 °C; (e) Cooling the products to a temperature below 12 °C, preferably below 7 °C; (f) marinating and / or seasoning the products, if necessary; (g) if necessary crushing the products; (h) Freezing the products, preferably by means of shock freezing.

[0088] Further embodiments, modifications and variations of the present invention are readily apparent and feasible to the person skilled in the art when reading the description, without leaving the scope of the present invention.

[0089] The present invention is illustrated by the following exemplary embodiments, which, however, are not intended to limit the present invention in any way. EXAMPLES OF EXECUTION:

[0090] Three compositions and products made therefrom are described below, which should further illustrate the present invention and also represent particularly preferred embodiments: 1. Production of hybrid chicken pieces

[0091] Dried jackfruit pulp, ground to sizes ranging from 250 µm to 8 mm, was used to produce a composition for hybrid chicken pieces.

[0092] To prepare the mixture, the fruit pulp was first rehydrated by adding the required amount of water at a rehydration ratio of 8:1. For this, the fruit pulp and water were mixed in a vacuum mixer in a weight-based ratio of 1:8 (1 part fruit pulp and 8 parts water). Rehydration was stopped once the fruit pulp had absorbed all the water. The chicken was then very finely minced using a meat grinder. Finally, to obtain the mixture, the rehydrated fruit pulp, the minced chicken, potato starch, and salt were combined.

[0093] The ingredients contained in the composition are listed below: Composition for hybrid chicken pieces ingredient Quantity [g] Quantity [wt.%] Chicken breast fillet 3.000 58,82 Rehydrated pulp 2.000 39,22 potato starch 60 1,18 Salt 40 0,78

[0094] The mixture was then further processed to obtain the food products in the form of hybrid chicken pieces, as described below: The mixture was placed in a vacuum mixer and mixed under vacuum. Applying a vacuum prevents air from being incorporated into the final products.

[0095] The mixture was then formed into sticks approximately 20 mm in diameter and weighing between 100 and 150 g each. These sticks were further shaped into ovals by being pulled through a Teflon belt. They were then passed through a cooking tunnel at 95°C and heated to a core temperature of 65°C. Afterward, the sticks were cooled to 7°C. The cooled sticks were then marinated for flavoring and coloring, with the marinade containing molasses as the coloring agent. Finally, the marinated sticks were cut to the desired size and flash-frozen to -18°C for long-term storage.

[0096] The resulting chicken pieces had a neutral taste inside, similar to that of pure chicken meat, and were seasoned only on the outside. The outer surface of the chicken pieces was brownish-orange, while the inside remained white. Visually, the chicken pieces resembled pan-fried, pure chicken fillet pieces. The chicken pieces weighed approximately 25 to 50 grams each. Their dimensions were as follows: approximately 60 to 100 mm in length, 20 to 30 mm in width, and 8 to 12 mm in height. 2. Production of hybrid mince with chicken

[0097] Dried jackfruit pulp, crushed to the size of cubes with an edge length of 8 to 10 mm, was used to produce a composition for hybrid chicken mince.

[0098] To prepare the mixture, the fruit pulp was first rehydrated by adding the required amount of water at a rehydration ratio of 6:1. For this, the fruit pulp and water were mixed in a vacuum mixer in a weight-based ratio of 1:6 (1 part fruit pulp and 6 parts water). Rehydration was stopped once the fruit pulp had absorbed all the water. The chicken was then finely minced using a meat grinder. Finally, to obtain the mixture, the rehydrated fruit pulp, the minced chicken, and salt were combined.

[0099] The ingredients contained in the composition are listed below: Composition for hybrid chicken mince ingredient Quantity [g] Quantity [wt.%] Chicken breast fillet 1.200 79,73 Rehydrated pulp 300 39,22 Salt 5 0,33

[0100] The mixture was then further processed to obtain the hybrid chicken mince as described below: The mixture was placed in a vacuum mixer and mixed under vacuum. Applying a vacuum prevents air from being incorporated into the final product. The mixture was then emulsified to achieve a minced meat-like consistency, portioned, and pasteurized. Finally, the hybrid chicken mince was flash-frozen to a temperature of -18 °C for long-term storage.

[0101] The resulting hybrid chicken mince had the consistency and texture of pure chicken mince and a neutral taste. Its further processing, e.g., by frying, was also comparable to that of chicken mince. Due to its neutral taste, excessive seasoning was not necessary to mask any unpleasant flavors from the vegan component. 3. Production of hybrid chicken burgers

[0102] Dried jackfruit pulp, ground to sizes ranging from 5 mm to 10 mm, was used to produce a composition for hybrid chicken burgers.

[0103] To prepare the mixture, the jackfruit pulp was first rehydrated by adding the required amount of water at a rehydration ratio of 7:1. For this, the pulp and water were mixed in a vacuum mixer in a weight-based ratio of 1:7 (1 part pulp and 7 parts water). Rehydration was stopped once the pulp had absorbed all the water. The chicken was then finely ground using a meat grinder. Finally, to obtain the mixture, the rehydrated jackfruit pulp, the ground chicken, and the spices and herbs were combined. Mixing was carried out in a vacuum mixer to enhance the penetration of the spices and herbs into the pores of the jackfruit. Composition for hvbride Chickenburaer ingredient Quantity [g] Quantity [wt.%] Chicken breast fillet 200 38,10 chicken legs 200 38,10 Rehydrated pulp 110 20,95 Herbs and spices 15 2,86

[0104] The mixture was then further processed to produce hybrid chicken burgers as described below: The mixture was placed in a vacuum mixer and mixed under vacuum. Applying a vacuum prevents air from being incorporated into the final product. The mixture was then formed into burger patties. The patties were cooked in a tunnel at 95°C until they reached a core temperature of 65°C. They were then cooled to 7°C. For coloring purposes, the patties were marinated in a molasses-based marinade. Finally, they were flash-frozen to -18°C for long-term storage.

[0105] The resulting chicken burgers had a savory, but not overly seasoned, flavor. The chicken component was clearly discernible despite the seasoning. The products exhibited no undesirable flavors that deviated from the chicken taste. The patties had a brownish-orange color on the outside, while the inside remained light. Visually, the chicken pieces resembled pan-fried, pure chicken burgers. The chicken burgers weighed approximately 180 grams each, were about 15 mm thick, and had a diameter of about 100 mm. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] BR 10 2018 068 336

[0009] WO 2025 / 048644 A1 [0034, 0041, 0045] Cited non-patent literature

[0000] Babu et al. in the Journal of Food Science and Technology, July 31, 2021, Volume 59, pages 2035-2046

[0011]

Claims

Food composition comprising as component (a) dried, crushed and rehydrated pulp of young, unripe jackfruit in an amount ranging from 1 to 70% by weight, based on the composition, wherein the dried, crushed pulp has been rehydrated with a weight-based rehydration ratio [weight of rehydrated pulp : weight of dried pulp] ranging from 4 : 1 to 20 : 1, and as component (b) chopped and / or minced meat and / or chopped and / or minced fish and / or chopped and / or minced seafood in an amount ranging from 30 to 95% by weight, based on the composition. Food composition according to claim 1, wherein the dried, crushed fruit pulp has been rehydrated with a weight-related rehydration ratio [weight of rehydrated fruit pulp : weight of dried fruit pulp] of at least 5 : 1, in particular at least 6 : 1, preferably at least 7 : 1, preferably at least 8 :

1. Food composition according to claim 1 or 2, wherein the dried, crushed fruit pulp has been rehydrated with a weight-related rehydration ratio [weight of rehydrated fruit pulp : weight of dried fruit pulp] in the range of 4 : 1 to 18 : 1, in particular in the range of 5 : 1 to 15 : 1, preferably in the range of 6 : 1 to 13 : 1, preferably in the range of 7 : 1 to 12 :

1. Food composition according to one of the preceding claims, wherein the rehydrated fruit pulp has an excretion value, determined over a period of one minute at room temperature and ambient pressure and with a force corresponding to twenty times the weight of the rehydrated fruit pulp, of less than 30 wt.%, in particular less than 25 wt.%, preferably less than 20 wt.%, based on the initial weight of the rehydrated fruit pulp. Food composition according to one of the preceding claims, wherein the dried, crushed fruit pulp has been rehydrated under vacuum. Food composition according to any of the preceding claims, wherein the rehydrated pulp is obtainable by crushing, cooking and drying the pulp of young, unripe jackfruit, in particular wherein the crushing and / or cooking is carried out in a food-grade acidic solution. Food composition according to any of the preceding claims, wherein component (a) and / or the crushed, dried and rehydrated fruit pulp was obtained by a process comprising the following process steps: (a) peeling young, unripe jackfruit; (b) crushing the jackfruit, in particular the pulp, into pieces and / or wedges and transferring it to a food-grade acidic solution; (c) cooking the pulp, optionally in a food-grade acidic solution; (d) crushing the cooked pulp; (e) drying the crushed pulp; and (f) rehydrating the crushed, dried pulp, optionally under vacuum, by contacting it with water. Food composition according to one of the preceding claims, wherein the composition contains component (a) in an amount in the range of 5 to 65 wt.%, in particular 10 to 60 wt.%, preferably 15 to 50 wt.%, based on the composition. Food composition according to one of the preceding claims, wherein the composition contains component (b) in an amount in the range of 45 to 90 wt.%, in particular 50 to 85 wt.%, preferably 55 to 80 wt.%, based on the composition. Food composition according to any of the preceding claims, wherein component (b) is selected from chopped and / or minced chicken, beef, veal, pork, lamb and / or game, preferably chicken, or wherein component (a) is selected from chopped and / or minced pollock, salmon, tuna, cod, perch, sea bream, trout and / or halibut, or wherein component (a) is selected from chopped and / or minced meat of prawns, mussels, squid, octopus and / or lobster. Food composition according to one of the preceding claims, wherein the composition contains as component (c) flavourings and / or flavourings and / or colourings. Food composition according to claim 11, wherein the composition contains component (c) in an amount in the range of 0.001 to 15 wt.%, in particular 0.01 to 10 wt.%, preferably 0.1 to 7 wt.%, preferably 0.5 to 5 wt.%, based on the composition. Food composition according to claim 11 or 12, wherein component (c) was added during the rehydration of the crushed, dried fruit pulp. Food composition according to one of the preceding claims, wherein the composition comprises as component (d) at least one food additive, in particular wherein the at least one food additive is selected from the group consisting of stabilizers, emulsifiers, preservatives, antioxidants, sweeteners, acidulants, acidity regulators, release agents, flavor enhancers, thickeners, humectants and modified starches. Food composition according to claim 14, wherein the composition contains the component (d) in an amount in the range of 0.001 to 15 wt.%, in particular 0.01 to 10 wt.%, preferably 0.1 to 8 wt.%, preferably 1 to 7 wt.%, based on the composition. Food product which contains the composition according to one of the preceding claims and / or which is produced from the composition according to one of the preceding claims. Food product according to claim 16, wherein the product is in a mushy and / or pasty form, in particular as sausage meat or minced meat, or wherein the product is in a lumpy and / or shaped form, in particular as a burger patty, meatball, nugget, formed meat or sausage. Food product according to claim 17, wherein products in a mushy and / or pasty form, in particular sausage meat or minced meat, are obtainable by a process comprising the following process steps: (a) filling the composition according to any one of claims 1 to 15 into a cutter or meat grinder; (b) grinding and / or homogenizing the composition to the desired degree of comminution, optionally with the addition of ice and / or ice water; (c) optionally (post-)seasoning and mixing the products; (d) portioning and shock-freezing the products. Food product according to claim 17, wherein formed products, burger patties, meatballs, nuggets or formed meat, are obtainable by a process comprising the following process steps: (a) filling the composition according to any one of claims 1 to 15 into a filling machine; (b) homogenizing and / or mixing the composition, optionally under vacuum; (c) forming the products; (d) heating the products to a core temperature in the range of 50 °C to 80 °C; (e) cooling the products to a temperature below 12 °C, preferably below 7 °C; (f) optionally marinating and / or seasoning the products; (g) optionally grinding the products; (h) freezing the products, preferably by means of shock freezing.