METHOD FOR THE PRODUCE OF A MEAT SUBSTITUTE AND MEAT SUBSTITUTE

Description

[0001] The invention relates to a method for producing a meat substitute product. The invention also relates to a meat substitute product.

[0002] Methods for producing meat substitutes are known in principle from practical experience and from the prior art in various embodiments. US 3,840,671 A describes a method for producing a fibrous protein product. Meat substitutes are used, for example, as meat imitations in vegetarian and vegan diets or as a cost-effective alternative to conventional meat and meat products. However, the methods known from practical experience are often characterized by the disadvantage that the resulting meat substitutes do not sufficiently meet the requirements placed upon them. For example, meat substitutes produced using known methods generally have a consistency that bears little resemblance to conventional meat products.This applies to both the raw product and the processed product, especially the fried or cooked one. Meat substitutes produced using methods known from practical experience often have a tough, rubbery, and dry consistency, particularly after frying or cooking. Furthermore, the smell and taste of meat substitutes produced using these methods are often unsatisfactory, as they bear little resemblance to conventional meat or meat products. In other words, meat substitutes known from practical experience often only resemble conventional meat or meat products in terms of their shape and appearance.conventional meat products, whereas in terms of consistency, taste, and smell, there is hardly any resemblance to conventional meat or meat products, both raw and processed. Furthermore, the methods known from practical experience for producing meat substitutes are often very complex and expensive. Therefore, there is room for improvement.

[0003] The invention is therefore based on the technical problem of providing a method of the type mentioned at the outset in which the disadvantages described above can be effectively and reliably avoided and with which, in particular, a meat substitute product can be produced that is very similar to conventional meat or conventional meat products in terms of its consistency, taste, and smell, meets all requirements, and is also simple, reliable, and cost-effective to produce. Furthermore, the invention is based on the technical problem of providing a meat substitute product that meets the requirements described above.

[0004] To solve the technical problem, the invention teaches a method for producing a meat substitute product according to claim 1.

[0005] In the context of the invention, the working range of the at least one bond-cleaving enzyme used refers in particular to the range with respect to at least one parameter (for example, pH value, temperature) in which the at least one bond-cleaving enzyme used exhibits activity or high activity with respect to bond-cleaving reactions. Within this parameter range or working range, the at least one bond-cleaving enzyme is more active or significantly more active than outside of this parameter range or working range. The maximum activity of the at least one bond-cleaving enzyme used thus lies within the working range. Outside of this working range, the activity of the enzyme decreases significantly or falls to zero, so that if critical parameter values ​​are exceeded, the enzyme can be completely or substantially completely destroyed.The respective working range - especially with regard to pH value and / or temperature window - therefore depends on the bond-cleaving enzyme used.

[0006] In the context of the invention, meat-like consistency refers in particular to a consistency of the meat substitute product that is very similar to conventional meat or conventional meat products with regard to the compression point, the tear properties or toughness and the juiciness in the raw and / or processed state.

[0007] The pH value of the at least one base mixture is adjusted in the process according to the invention, in particular by additives suitable for regulating the pH value – expediently by acidic and / or basic additives. It is also within the scope of the process according to the invention that the base mixture comprises at least one buffer system for adjusting or regulating the pH value.

[0008] In the context of the inventive method, tempering refers in particular to treatment at a specific temperature for a specific period of time. It is also within the scope of the invention that tempering refers to treatment with different, successive temperatures for a specific period, i.e., a temperature program or temperature ramp. For tempering, for example, the different temperatures or the temperature can be kept constant and / or the temperature can be continuously changed. In this context, it is therefore also possible that the tempering process comprises several tempering steps at different temperatures.

[0009] According to the invention, the at least one bond-cleaving enzyme is a peptide bond hydrolase, particularly preferably a neutral peptide bond hydrolase. Within the scope of the invention, "neutral peptide bond hydrolase" refers in particular to a peptide bond hydrolase that is active with respect to the hydrolysis of peptide bonds in a neutral pH range. The operating range of these neutral peptide bond hydrolases is therefore in the neutral or substantially neutral pH range, and the activity maximum lies within this range. It is also fundamentally within the scope of the invention to use peptide bond hydrolases that exhibit their greatest activity in acidic or alkaline environments, and whose operating range consequently lies in the acidic or alkaline pH range.The at least one bond-cleaving enzyme preferably catalyzes the hydrolytic cleavage of bonds, preferably the hydrolysis of peptide bonds, and particularly preferably the hydrolysis of the peptide bonds of the protein base.

[0010] According to a preferred embodiment of the process according to the invention, the at least one meat substitute mixture contains between 0.001 and 1 wt.% of the at least one bond-cleaving enzyme. It is recommended that the meat substitute mixture contain between 0.005 and 0.5 wt.%, preferably between 0.01 and 0.1 wt.%, and particularly preferably between 0.01 and 0.05 wt.% of the at least one bond-cleaving enzyme. Preferably, the at least one bond-cleaving enzyme is active with respect to the hydrolysis of peptide bonds. Then, in particular, the rate or reaction rate of the hydrolysis of the peptide bonds can be influenced by the mass fraction of the at least one bond-cleaving enzyme in the meat substitute mixture. According to a particularly preferred embodiment of the process according to the invention, the meat substitute mixture contains between 9 and 80 wt.% of the protein base. It is recommended that the meat substitute mixture contain between 14 and 70 wt.% of the protein base.-%, preferably between 19 and 50 wt% of the protein base.

[0011] A particularly recommended embodiment of the method according to the invention is characterized in that the meat substitute mixture contains between 19 and 90 wt.%, preferably between 29 and 85 wt.%, and most preferably between 49 and 80 wt.% of the base mixture. According to the invention, the base mixture contains at least water. It is also generally within the scope of the invention for the base mixture to contain a protein. Recommendedly, the mass fractions of the at least one bond-cleaving enzyme, the protein base, and the base mixture together amount to 100 wt.%.

[0012] According to the invention, the protein base contains at least one plant protein. It is within the scope of the invention that the protein base contains at least 3% by weight of at least one plant protein, preferably at least 5% by weight, and more preferably at least 10% by weight of at least one plant protein. It is further within the scope of the invention that the protein base contains water. According to the invention, the protein base contains at least gluten, preferably wheat gluten. An alternative embodiment of the process according to the invention is characterized in that the protein base contains at least soy protein. It is also fundamentally within the scope of the invention that the protein base contains at least a mixture of gluten, preferably wheat gluten, with soy protein. Preferably, the protein base contains essentially plant proteins; particularly preferably, the protein base contains exclusively plant proteins.In particular, a vegan meat substitute can then be produced using the process according to the invention. According to an alternative embodiment of the process according to the invention, the protein base comprises a mixture of plant and animal proteins. It is also fundamentally within the scope of the process according to the invention that the protein base essentially contains animal proteins. Within the scope of the invention, "animal protein" refers in particular to an animal protein that is not derived from animal meat or a protein that does not form animal meat.

[0013] It is recommended that the base mixture contain additives for flavoring the meat substitute product. These additives can be artificial and / or natural flavorings, spices, or the like. Preferably, these additives are selected according to the intended use of the meat substitute product. Furthermore, it is also within the scope of the invention that the pH value of the base mixture is adjusted by the additives contained therein such that the pH value lies within the operating range of the at least one bond-cleaving enzyme used. This can be achieved, for example, by acidic additives such as vinegar, lemon juice, or the like, and / or by basic additives. A further embodiment of the process according to the invention is characterized in that the base mixture contains additives for coloring the meat substitute product. These can be, for example, natural and / or artificial colorants.

[0014] A preferred embodiment of the method according to the invention is characterized in that the tempering of the at least one meat substitute mixture takes place in a first tempering step at a temperature T1, which is preferably within the operating range of the at least one bond-cleaving enzyme, and that the tempering takes place in a second tempering step at a temperature T2, which is preferably above temperature T1. It is advantageous that the at least one bond-cleaving enzyme is active at temperature T1, which is preferably within the operating range of the bond-cleaving enzyme. At temperature T1, the cleavage of bonds, preferably peptide bonds, and particularly preferably the hydrolytic cleavage of peptide bonds of the protein base, takes place. In this way, the consistency of the meat substitute mixture is altered, resulting in a meat substitute product with a meat-like consistency.Preferably, at temperature T2, which is particularly outside the operating range of the at least one bond-cleaving enzyme, the at least one bond-cleaving enzyme is completely or substantially completely destroyed. In the context of the invention, destruction of the at least one bond-cleaving enzyme means, in particular, the denaturation of the at least one bond-cleaving enzyme. The at least one bond-cleaving enzyme is then no longer active or substantially no longer active, particularly with regard to bond-cleaving reactions or the hydrolysis of peptide bonds.

[0015] According to the invention, the temperature of the at least one meat substitute mixture is carried out under reduced pressure or vacuum. Temperature control of the meat substitute mixture under reduced pressure or vacuum results in a meat substitute product with a uniform structure, in which, for example, air inclusions and bubble formation can be largely avoided.

[0016] According to an alternative embodiment of the inventive method, two meat substitute mixtures A and B are each produced according to steps a) and b), wherein the meat substitute mixtures A and B are subsequently combined to form an aggregate, in particular layer by layer or substantially layer by layer, preferably in alternating layer sequence, and wherein the aggregate of the meat substitute mixtures A and B is subsequently tempered according to step c).

[0017] To solve the technical problem, the invention further teaches a meat substitute product according to claim 12.

[0018] According to the invention, the consistency of the meat substitute product is adjusted to be similar to meat by means of at least one peptide bond hydrolase. It is within the scope of the invention that the at least one bond-cleaving enzyme in the meat substitute product is no longer present in its original form, or is substantially no longer present in its original form. In particular, the at least one bond-cleaving enzyme in the meat substitute product is denatured, or substantially denatured, particularly preferably by prior heating or tempering.

[0019] According to the invention, the meat substitute product contains at least gluten, preferably wheat gluten. It is also within the scope of the invention for the meat substitute product to contain at least soy protein. In principle, the meat substitute product can also comprise at least a mixture of gluten, preferably wheat gluten, and soy protein. According to a preferred embodiment, the meat substitute product contains no animal proteins or essentially no animal proteins. An alternative embodiment of the invention is characterized in that the meat substitute product contains at least a mixture of animal and plant proteins.

[0020] Preferably, the meat substitute product contains between 9 and 80 wt.%, preferably between 14 and 70 wt.%, particularly preferably between 19 and 50 wt.% of the protein base.

[0021] It is recommended that the meat substitute product contain between 19 and 90 wt.%, preferably between 29 and 85 wt.%, and particularly preferably between 49 and 80 wt.% of the base mixture. It is within the scope of the invention that the mass fractions of the protein base and the base mixture, as well as of the at least one bond-cleaving enzyme or the at least one denatured bond-cleaving enzyme, supplement each other to 100 wt.%.

[0022] According to a particularly recommended embodiment of the invention, the base mixture includes additives for flavoring the meat substitute product. These additives may, in particular, be artificial and / or natural flavorings, spices, and the like. Furthermore, it is within the scope of the invention that the base mixture includes additives for coloring the meat substitute product. These may, for example, be natural and / or artificial colorants.

[0023] A preferred embodiment of the meat substitute product according to the invention is characterized in that two meat substitute mixtures A and B form the meat substitute product. Preferably, the two meat substitute mixtures A and B form the meat substitute product as an aggregate, particularly preferably as a layered aggregate. It is within the scope of the invention that the layered aggregate consists of alternating layers of the two meat substitute mixtures A and B. Preferably, the meat substitute product made from the meat substitute mixtures A and B is a bacon or ham imitation. According to an alternative embodiment of the invention, the meat substitute product is a steak or cutlet imitation, which is preferably an aggregate made from at least two meat substitute mixtures.In principle, it is also within the scope of the invention that the meat substitute product consists of more than two meat substitute mixtures, for example, three or four meat substitute mixtures, which preferably form the meat substitute product as an aggregate. In principle, a wide variety of meat imitations, such as bacon, steak, cutlet, schnitzel, sausage, or the like, are within the scope of the invention, whereby the imitations can be produced from one or more meat substitute mixtures.

[0024] The invention is based on the finding that the inventive method for producing a meat substitute, as well as the inventive meat substitute itself, offer particular advantages over methods known from the prior art. The meat substitute has a meat-like consistency in its raw state and, in particular, in its processed, fried, and / or cooked state. With regard to its compression point, structure, and tear properties, the meat substitute is very similar to conventional meat products or conventional meat, so that the rubbery consistency of many meat substitutes known from practical experience can be almost completely avoided. When consuming the inventive meat substitute, or when chewing it, the consistency, taste, and smell are also extremely similar to those of conventional meat products.It should also be emphasized that the inventive method for producing the meat substitute product and the meat substitute product itself are flexible and cost-effective.

Claims

1. A method for the production of a meat substitute product, wherein at least one bond-cleaving enzyme is used, comprising the following steps: a) producing at least one base mixture which contains at least water and which has a pH, or the pH of which is adjusted, such that the pH lies within the working range of the at least one bond-cleaving enzyme which is used; b) producing at least one meat substitute mixture by adding the at least one bond-cleaving enzyme and a protein base which contains at least one plant-based protein to the base mixture; c) tempering the at least one meat substitute mixture in order to produce a meat substitute product with a meat-like consistency, wherein the tempering of the meat substitute mixture is carried out at reduced pressure or under vacuum, wherein the at least one bond-cleaving enzyme is a peptide bond hydrolase, wherein the protein base contains at least gluten and wherein the base mixture contains additives for flavouring and / or for colouring the meat substitute product.

2. The method as claimed in claim 1, wherein the at least one bond-cleaving enzyme is a neutral peptide bond hydrolase.

3. The method as claimed in one of claims 1 or 2, wherein the meat substitute mixture contains between 0.001 and 1% by weight, preferably between 0.005 and 0.5% by weight, preferably between 0.01 and 0.1% by weight, particularly preferably between 0.01 and 0.05% by weight of the bond-cleaving enzyme.

4. The method as claimed in one of claims 1 to 3, wherein the meat substitute mixture contains between 9 and 80% by weight, preferably between 14 and 70% by weight, particularly preferably between 19 and 50% by weight, of the protein base.

5. The method as claimed in one of claims 1 to 4, wherein the meat substitute mixture contains between 20 and 90% by weight, preferably between 30 and 85% by weight, particularly preferably between 50 and 80% by weight, of the base mixture.

6. The method as claimed in one of claims 1 to 5, wherein the protein base contains at least 3% by weight of at least one plant-based protein, preferably at least 5% by weight, preferably at least 10% by weight, of at least one plant-based protein.

7. The method as claimed in one of claims 1 to 6, wherein the protein base contains at least wheat gluten and / or soya protein.

8. The method as claimed in one of claims 1 to 7, wherein the protein base exclusively contains plant-based proteins.

9. The method as claimed in one of claims 1 to 7, wherein the protein base contains a mixture of plant-based and animal-based proteins.

10. The method as claimed in one of claims 1 to 9, wherein the tempering of the at least one meat substitute mixture is carried out in a first tempering step at a temperature T1 which preferably lies in the working range of the enzyme, and wherein the tempering is carried out in a second tempering step at a temperature T2 which preferably lies above the temperature T1 and at which temperature T2 the at least one bond-cleaving enzyme is completely destroyed or substantially completely destroyed.

11. The method as claimed in one of claims 1 to 10, wherein two meat substitute mixtures A and B are respectively produced in accordance with steps a) and b), wherein the meat substitute mixtures A and B are subsequently combined to form an aggregate, in particular in layers or substantially in layers in order to form an aggregate, and wherein the aggregate produced from the meat substitute mixtures A and B is subsequently tempered in accordance with step c).

12. A meat substitute product with a meat-like consistency, produced by a method as claimed in one of claims 1 to 11, wherein the meat substitute product has at least one meat substitute mixture which contains at least one protein base which has at least one plant-based protein, wherein the at least one meat substitute mixture contains at least one base mixture which contains at least water, wherein the consistency of the meat substitute product is adjusted meat-like by means of at least one bond-cleaving enzyme, wherein the at least one meat substitute mixture is tempered in order to produce the meat substitute product, wherein the tempering of the meat substitute mixture is carried out at reduced pressure or under vacuum, wherein the at least one bond-cleaving enzyme is a peptide bond hydrolase, wherein the protein base contains at least gluten and wherein the base mixture contains additives for flavouring and / or for colouring the meat substitute product.

13. The meat substitute product as claimed in claim 12, wherein the meat substitute product contains wheat gluten and / or soya protein.

14. The meat substitute product as claimed in claim 12 or claim 13, wherein the meat substitute product contains between 9 and 80% by weight, preferably between 14 and 70% by weight, particularly preferably between 19 and 50% by weight, of the protein base.

15. The meat substitute product as claimed in one of claims 12 to 14, in particular produced by a method as claimed in claim 11, wherein two meat substitute mixtures A and B form the meat substitute product as an aggregate, in particular as a layered aggregate, and wherein the meat substitute product produced from the meat substitute mixtures A and B is an imitation bacon.