Meat-like vegetarian food product

Abstract

The present invention relates to the preparation of vegetarian food products, that is to say composed of dairy and vegetable ingredients (including mushrooms) and having organoleptic properties close to those of meat products and which comprise: - 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey protein / micellar casein ratio of between 7:93 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed vegetable matter; characterized in that said cheese and said vegetable matter are in the form of particles of which 80% have a size of between 1 and 5 mm.

Description

Title of the invention: Vegetarian food product similar to meat

[0001] The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of vegetarian food products, that is to say, products composed of dairy and vegetable ingredients (the notion of vegetables includes mushrooms) and having organoleptic properties close to those of meat products.

[0002] Whether for ethical reasons or for nutritional reasons, the demand for vegetarian or even vegan food products is constantly growing.

[0003] In order to diversify the range of food products available to consumers following a vegetarian diet, the Applicant has set itself the objective of developing meat analogues prepared with vegetarian ingredients. The preparation of this type of food requires reproducing the appearance, texture, sensory and nutritional properties of minced meat products such as steak, meatball and sausage made from red or white meat, which is made difficult when one is constrained to a short list of ingredients, without additives (in order to offer a so-called "clean label" food), without added water, and without allergens other than milk.

[0004] The technical solutions currently available for preparing such foods most often consist of using food ingredients such as proteins, particularly vegetable proteins, fats, flours, etc., which are mixed and hydrated with water and then textured using technologies such as extrusion cooking in order to create fibrous structures mimicking meat tissues from scratch. For example, FEP0051423 describes a method that uses milk proteins and gluten to prepare a fibrous product that can be used as a meat analogue. Furthermore, some commercial vegetarian products seek to imitate meat products, such as Heura, Garden Gourmet, and Beyond Burger.Others include cheese and mushrooms, such as Wholesome Pantry's "Mushroom & Cheese veggie burgers," but it contains only 12% protein and has a long list of ingredients including rice and texturizing additives such as cellulose gum.

[0005] The Applicant has succeeded in developing a vegetarian food product similar to meat products exhibiting all the desired properties by using a low-fat hard cheese and selected plants.

[0006] The present invention thus relates to a vegetarian food product similar to meat comprising (as a percentage of the total weight):

[0007] - from 35 to 80%, preferably from 40 to 75%, even more preferably from 45 to 65%, from hard cheese with a protein content of 20 to 40%, preferably 32 to 38%; and a fat content of 2 to 20%, preferably 5 to 10% and a whey protein / casein ratio of 7:93 to 18:82, preferably 10:90 to 16:84;

[0008] - from 20% to 65%, preferably from 25% to 65%, even more preferably from 35% to 55% of plant matter that is not or only slightly processed;

[0009] - optionally, natural flavoring ingredients such as herbs aromatics, spices, salt...representing 0.5 to 5% of the total weight of the finished product excluding any food additives;

[0010] characterized in that said cheese and said vegetable material are in the form of particles of which 80% have a size between 1 and 5 mm; this size represents the maximum dimension of the particles evaluated by image analysis.

[0011] Cheeses traditionally used in this type of culinary application, such as Emmental, Cheddar, and Mozzarella, have not yielded satisfactory results: these cheeses do not contain enough protein and have too much fat to meet the desired nutritional objective (i.e., a fat content of no more than 17% by weight). Furthermore, products made from these cheeses, such as Emmental, Cheddar, and Mozzarella, spread out excessively when pan-fried, resulting in a patty-like appearance rather than a steak.

[0012] The use of cheeses known not to melt in the pan, such as Halloumi (a cheese for cooking), does not solve the technical problem either: products prepared with this type of cheese fracture during cooking and result in a heterogeneous and cohesive mass of pieces that does not resemble a steak.

[0013] Surprisingly, the development of a specific cheese with high protein and low fat content makes it possible to both achieve the nutritional target and obtain a product resistant to cooking: the product according to the invention spreads slightly but remains cohesive and can be taken out of the pan with a spatula and eaten with a knife and fork like a steak.

[0014] The products according to the invention have an elastic modulus at 4°C before baking of between 10 and 90 kPa, the modulus being measured using a Mars III rheometer (Haake) equipped with a 35 mm diameter grooved plane-plane geometry and using a 2.5 mm air gap. The viscoelastic moduli are determined at a frequency of 1 Hz and a strain of 0.1%, allowing the measurements to remain within the linear regime. At 60°C, the elastic modulus is between 1.5 and 20 kPa under the same measurement conditions.

[0015] The hard cheese composing the food product according to the invention has the following characteristics:

[0016] [Tables 1] pH Dry extract by total weight Salt by total weight 5.0 - 6.0 40%-55% 0.5% -1.5%

[0017] with a serum protein / micellar casein ratio of between 7:93 and 18:82, preferably between 10:90 and 16:84.

[0018] The cheese can be manufactured on a coagulating line or in a pressed-curd vat using standardized milk with a higher protein content than for standard production: the milk is enriched with a skimmed milk retentate obtained by ultrafiltration, which increases the percentage of whey protein in the finished product. The high proportion of whey protein in the cheese, such that the whey protein / casein ratio is between 7:93 and 18:82, preferably between 10:90 and 16:84, improves the product's behavior when heated: it is less stringy and softens less without becoming completely inert and rigid during cooking, which leads to product fracturing, a defect illustrated in Figure 2B.

[0019] The protein content in standardized manufactured milk is between 7 and 12%, preferably 8 to 11%; its fat content is between 1% and 6% by total weight

[0020] The manufacturing process is adapted to this enriched milk by reducing coagulation and syneresis times. The draining and acidification step in the mold is monitored to obtain the target dry extract and pH.

[0021] In particular, the process for preparing and manufacturing the hard cheese that makes up the food product according to the invention comprises the following steps:

[0022] - Maturation of standardized milk;

[0023] - Coagulation (with a coagulant of the animal, vegetable, or fermentation rennet type) or microbial);

[0024] - Slicing;

[0025] - Mixing;

[0026] - Molding;

[0027] - Draining (spontaneous or with pressing);

[0028] - Demolding;

[0029] - Salting.

[0030] Draining the molded curd does not necessarily require a pressing step.

[0031] Hard cheese can be used fresh or after ripening for one The timing can vary from a week to several months, or even after a freezing period of up to several months. The choice will depend on the desired texture of the finished product. For example, an unripened, frozen product is preferable for a more granular and less stringy texture in the final product. Hard cheeses yield the best results after 1 to 30 days of ripening, and freezing can enhance the firmness of the particles in the final product. These particles will have a firmness comparable to that found in a medium-rare ground beef patty.

[0032] In addition to this specific cheese, one or more cheeses may optionally be added for their organoleptic qualities, for example to provide a particular taste, and / or a stringy texture.

[0033] The plant material is not or only slightly processed, that is to say that it is preferably used in raw cut or cooked cut form; it may consist of a fresh vegetable, a dried vegetable, a mushroom; it may be, for example and without limitation, mushrooms, beetroot, red beans, white beans, peas, split peas, eggplant, pepper, olives, tomatoes, etc.

[0034] Unprocessed plant material may be raw or cooked, or a mixture of cooked and raw plant material. Some of it may be used in dried form.

[0035] The concept of minimally processed or unprocessed food is known to those skilled in the art as defined by the “Open Food Facts group 1” (https: / / fr.openfoodfacts.org / nova); more precisely, unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or animals (muscles, offal, eggs, milk), as well as fungi, algae and water, after separation from nature.

[0036] Minimally processed foods are natural foods modified by processes that include the removal of inedible or undesirable parts, drying, crushing, grinding, fractionating, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, canning, and vacuum packaging. These processes aim to preserve natural foods, make them suitable for storage, or make them safe, edible, or more palatable. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients to form dishes or meals.

[0037] Optionally, the food product according to the invention may contain a minimally processed or unprocessed food ingredient composed mainly of starch, that is to say, comprising at least 50% by weight of starch, or at least 60%, 70%, or 80% by weight of starch, said ingredient facilitating the shaping and maintenance of certain forms; it may be tapioca, potato starch, or rice. According to a method of As an additional benefit, these food ingredients also help to limit exudates.

[0038] The food product according to the invention does not include any food additives.

[0039] A food additive is defined as a substance added to food for a technological purpose: to improve its preservation, reduce oxidation, color the food, enhance its flavor, etc. These may include colorings (including bleaching agents), preservatives, antioxidants, acidifiers / acidity regulators, and texturizing agents (stabilizers, emulsifiers, thickeners, gelling agents). The use of food additives is governed by Regulation (EC) No. 1333 / 2008, and these substances are identified by a code in the format "E" followed by a number. In particular, the food product according to the invention does not contain methylcellulose.

[0040] Preferably, in addition to food additives, the food product according to the invention does not comprise:

[0041] - of added fat, and / or

[0042] - of added protein powder, and / or

[0043] - of added water,

[0044] preferably, none of these three ingredients is added to the food product according to the invention.

[0045] In addition to its recipe which is suitable for a vegetarian diet, the vegetarian food product according to the invention has the particularity of combining the following advantages:

[0046] - nutritional qualities approaching those of lean meat, particularly in this which relates to the protein / fat ratio;

[0047] In particular, the food product according to the invention contains the average protein content of a minced steak or other meats, i.e. of the order of 17 to 30% protein by total weight, and does not exceed their level of fat which is generally between 2 and 17% by total weight.

[0048] Plant-based meat analogues found on the market often have lower protein values ​​or proteins with reduced digestibility, or do not contain all the essential amino acids. This is particularly the case with Quorn sausages with 13% protein; Garden Gourmet Sensational with 14% protein; and Valess Steak with 15.8% protein.

[0049] This nutritional composition is typically as follows:

[0050] [Tables2] Dry extract as a percentage of total weight (%) Protein content as a percentage of total weight (%) Fat content as a percentage of total weight (%) Carbohydrate content as a percentage of total weight (%) Fiber content as a percentage of total weight (%) 30-40 17-30 2-17 0.1-5 0.5-3

[0051] - a short list of ingredients of unprocessed or minimally processed ingredients: cheese, vegetables and natural flavouring ingredients;

[0052] - a Nutri-Score of A or B depending on the recipe thanks to the non-vegetable matter transformed;

[0053] - good cohesion during cooking and a grilled appearance; this is evaluated by examination visual observation of the product's behavior during cooking (possible breakage, color change) and by measuring the spreading diameter;

[0054] In particular, the high proportion of ultrafiltered milk used in the manufacture of this cheese and a high protein content has surprisingly resulted in better cohesion in the finished product (see comparative tests in Example 2).

[0055] - of the juicy, which is characterized by the % of juice released by weight of the of origin, this juicy character must be greater than or equal to 2%, preferably greater than or equal to 3%;

[0056] - a meaty mouthfeel, which is measurable by organoleptic analysis.

[0057] A resemblance to different types of meat may be sought, one could vary the plant ingredients and particle size within the indicated ranges to imitate the desired meat (white meat, red meat, deli meats...).

[0058] The heterogeneous appearance which reproduces the texture of meat is obtained by controlled and cold grinding of the unprocessed ingredients (cheese and vegetable matter).

[0059] The optimal particle size resulting from organoleptic analyses is preferably between 1 and 5 mm in 80% of cases. Indeed, numerous tastings have surprisingly shown that this average size gives the best results in terms of cooking stability, visual appearance, and mouthfeel. When the particles are larger, the cheese component is reminiscent of pieces of fat in meat, and, notably, the mouthfeel is described as very "gummy" and requires prolonged chewing (too much chewing). Conversely, when the particles are smaller than the optimal size (1 to 5 mm), there is a lack of chewing, and the texture is reminiscent of mashed potatoes rather than meat.

[0060] The food product according to the invention can be prepared by a process comprising the steps of:

[0061] A. manufacture of hard cheese as described above;

[0062] B. cutting of hard cheese;

[0063] C. cutting of plant material comprising plant ingredients and / or mushrooms, optionally, cooking, draining and / or rinsing;

[0064] D. mixture of hard cheese and vegetable matter and optionally natural flavouring ingredients such as herbs, salt, spices...

[0065] This step can be carried out with a baker's type dough mixer or meat mixer or any other suitable mixing device.

[0066] E. chopping / grinding the mixture formed in step D;

[0067] This step can be carried out with a grinder with one or more passes, and / or a cold extruder, a cutter, or other similar devices. This step allows the elements to be cut down to a specific particle size, on the order of 1 to 5 mm, as well as ensuring an intimate mixing of the ingredients, an essential element in this innovation.

[0068] F. cheese;

[0069] This step can be carried out manually, or using a cold extruder or other forming device.

[0070] Optionally, the minced mixture is stuffed into casings for the manufacture of sausages, salamis, and other similar products. In particular, a sausage that includes a curing stage in its production is possible. Curing with, for example, microorganisms such as Geotrichum can be carried out for one to several days at temperatures between 5 and 20°C. This curing process will give the product an appearance and flavor similar to that of a classic meat sausage.

[0071] The forming apparatus can be adapted for embossing the mixture into a casing.

[0072] G. Packaging and heat treatment.

[0073] The product is packaged in suitable packaging and can optionally be heat-treated between 65°C and 140°C for periods ranging from 1 minute to several tens of minutes. This heat treatment will be adapted according to the desired shelf life, which may exceed one to several months. Thus, the invention stands out with regard to the shelf life of fresh meat or homemade preparations, which cannot be kept for more than a few days.

[0074] According to one embodiment, the food product according to the invention is prepared without adding water.

[0075] [Fig. 1] illustrates the behavior during and after cooking of a comparative product (not part of the invention) prepared according to recipe 2 of example 1 using dry mozzarella (so-called pizza mozzarella) (during cooking

[0076] [Fig.2] and after cooking).

[0077] [Fig. 3] illustrates the behavior during and after cooking of a comparative product (not part of the invention) prepared according to recipe 2 of example 1 using Halloumi (during cooking

[0078] [Fig.4] and after cooking).

[0079] [Fig. 5] illustrates the behavior during and after cooking of the product according to the invention, prepared according to recipe 2 of example 1 (during cooking

[0080] [Fig.6] and after cooking).

[0081] Example 1 - preparation of food products according to the invention

[0082] The following recipes are prepared according to the process of the invention. Ground beef analogues:

[0083] Recipe 1

[0084] [Tables3] % Weight ES% MP% MF% Carbohydrates% Fiber % Hard Cheese 65.0% 46 35 6 1 0 Beetroot 8.5% 16 1.4 0.4 7.13 2.5 Red Bean 26.5% 23 8.3 0.97 13 7 Total 100.0% 37.4 25.05 4.19 4.70 2.07

[0085] Recipe 2

[0086] [Tables4] % Weight ES % MP % MF % Carbohydrates % Fiber % Hard Cheese 40.0% 46 35 6 1 0 Emmental 10% 57 27 29 0 0 Button Mushrooms 49.9% 6 2.23 0.4 3 2.5 Sautéed Dehydrated Garlic (failed) 0.05% 60 13 5.1 34 36 Total 100.0% 30.1 18 5.5 1.9 1.3 White meat analogue#:

[0087] Recipe 3

[0088] [Tables5] % Weight ES% MP% MF% Carbohydrates% Fiber % Hard Cheese 65.0% 46 35 6 1 0 Paprika 0.07% 71 14 12.9 10.3 34.9 White Bean 34.9% 19 6.57 0.4 10.9 7 Total 100.0% 36.4 25.5 4.1 4.3 2.3

[0089] Recipe 4

[0090] [Tableauxô] % weight ES% MP% MF% Carbohydrates% Fiber% Hard cheese 40% 6 36 6 1 0 Emmental 14% 58 27 29 0 0 Green olives 13% 22 1.3 15.7 traces 3.6 Potato puree 33% 26 2 1 20 2 Total 100% 32 19.8 10.1 0.17 1.13

[0091] Example 2 - evaluation of the cohesion during cooking of food products according to the invention (recipe 2) and of food products outside the invention, including other cheeses

[0092] These tests were carried out with the same dosages of the different ingredients (cheeses, mushroom and herbs of Provence), and the same process including a heat treatment of the final product (85°C for 10 minutes) with different types of cheeses. Results#:

[0093] The product using dry mozzarella (so-called for pizza) does not hold up during cooking, it deforms by exuding a lot of juice, and gives a very rubbery texture in the mouth with an excess of chewiness (see [Fig.1] during cooking and 2 after cooking).

[0094] During cooking, the halloumi-based product begins to separate, then breaks down due to a lack of overall cohesion of the particles (see [Fig.3] during cooking and 4 after cooking).

[0095] The product according to the invention has perfect resistance to cooking ([Fig.5] during cooking and 6 after cooking).

[0096] Example 3 - Evaluation of the juiciness of the product according to the invention (recipe 2)

[0097] 1) the steak was taken out of its packaging and weighed;

[0098] 2) Cooking on a preheated pan (Thermostat 7), 2 min 30 on each side, without adding no fat or other ingredients;

[0099] 3) When cooking is complete, the steak is turned over onto absorbent paper. The paper is weighed, then pressed with a 1.5 kg weight for 30 seconds. Weighing the absorbent paper after this step gives the amount of juice extracted after deducting its dry weight.

[0100] [Tables7] Weight of steak before pressing; weight of absorbent paper (dry); weight of absorbent paper after contact and pressing; weight of juice; % of juice / steak weight Beef minced steak 5% fat (Char) 130 5.34 13.29 7.95 6.12% Beef minced steak 15% fat (Char) 129 5.37 9.1 3.73 2.89% ST mushroom recipe 95-10 109.2 5.28 10.8 5.52 5.05% ST mushroom recipe 95-11 108.8 5.2 10.46 5.26 4.83% Heura steak (pea protein base) 110 5.32 6.55 1.23 1.12% Garden Gourmet steak (soy base) 112.6 5.26 5.92 0.66 0.59% Garden Gourmet "Le gourmand" (soy base) 81 5.45 5.47 0.02 0.02% Happyvore steak (pea protein base) 100.6 5.22 7 1.78 1.77%

[0101] These measurements show that the product according to the invention is 3 to 100 times juicier than the comparative products studied and comparable to that of a minced beef steak.

Claims

1.

2.

3.

4.

5.

6.

7.

8. Demands Vegetarian meat analogue food product comprising: - 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey protein / micellar casein ratio between 7:93 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed plant matter; characterized in that said cheese and said vegetable matter are in the form of particles of which 80% have a size between 1 and 5 mm. A vegetarian meat-like food product according to claim 1, characterized in that said food product further comprises 0.5 to 5% by weight of natural flavoring ingredients such as aromatic herbs, spices, and salt. A vegetarian meat-like food product according to claim 1 or claim 2, characterized in that said food product contains no food additives. A vegetarian meat-like food product according to any one of the preceding claims, characterized in that said food product contains no added fat. A vegetarian meat-like food product according to any one of the preceding claims, characterized in that said food product contains no added protein powder. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that said food product does not contain added water.

7. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it contains a minimally or unprocessed food ingredient consisting mainly of starch.

8. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it has the following nutritional composition: Dry extract Fat content Carbohydrates Fiber (per unit weight) Protein (per unit weight) Total weight (%) Total (%) Total (%) 1(%) total weight (%) 30-40 17-30 2-17 0.1-5 0.5-3

9.

10.

11. 9. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it has an elastic modulus at 4°C before cooking of between 10 and 90 kPa and of between 1.5 and 20 kPa at 60°C measured using a Mars III rheometer (Haake) equipped with a striated plane-plane geometry of 35 mm diameter and using an air gap of 2.5 mm.

10. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it has a juiciness greater than or equal to 2%.

1. A process for preparing a vegetarian food product similar to meat according to any one of the preceding claims, comprising the steps of: A. manufacture of hard cheese hard cheese with a protein content of 20 to 40% by weight and a serum protein / micellar casein ratio between 7:93 and 18:82; B. cutting of hard cheese; C. cutting of the plant material including vegetable ingredients and / or mushrooms, optionally, cooking, draining and / or rinsing; D. mixture of hard cheese and vegetable matter and optionally natural flavouring ingredients such as herbs, salt, spices...; E. chopping / grinding the mixture formed in step D; F. cheese; G. packaging and optionally heat treatment.

Images