Use of legume starch and its cross-linked derivatives to improve the texture of meat products and meat analogues - Patents.com

Abstract

The present invention relates to the use of native or crosslinked legume starches as food texture improvers for meat or meat-free products.

Description

[Technical field]

[0001] The present invention relates to the use of native or crosslinked legume starches as food texture modifiers. More particularly, the present invention relates to improving the firmness of "meat products" and "meat analogues".

[0002] prior art The present invention relates to improving the texture of "meat products" and "meat analogues".

[0003] In the case of "meat products" made by mincing meat, which are usually a mixture of lean meat and fat, those skilled in the art know that the ratio of lean meat to fat is important to the consumer for texture and to the producer for cost.

[0004] A higher fat content in the ground meat reduces the firmness of the final product and reduces cost.

[0005] On the other hand, a low fat content in ground meat leads to a tougher, tastier final product and higher cost, so fat content is an important control point for balancing product texture and cost.

[0006] To produce meat products such as meatballs and hamburger steaks, natural starch is commonly used as a secondary ingredient as a binder that can hold water inside the meat. Furthermore, the addition of starch also reduces the cost of the product since the proportion of meat parts is relatively reduced.

[0007] Therefore, adding as much starch as possible is good for the end product producer.

[0008] However, adding too much starch can reduce the firmness and increase the stickiness of the final product.

[0009] "Meat analogue" or "meat-free product" means a food product made from vegetarian ingredients that excludes the use of animal meat and sometimes also the use of derived animal products such as dairy products. Many analogues are soy-based (e.g., tofu, tempeh) or gluten-based, but can now also be pea protein-based. The market for meat analogues includes vegetarians, vegans, non-vegetarians looking to reduce meat consumption, and people following religious diets.

[0010] It is generally accepted that protein structure is the most critical factor that affects the texture and mouthfeel of meat analogue products. Many new product development efforts are aimed at further improving the texturization of vegetable proteins. However, meat analogues may contain other ingredients such as fat and fiber, and require the presence of a binder to provide a binding structure and allow the other ingredients to form a cohesive mass, and in particular, the binder helps to contain the fat, water and protein in the product. Many suitable food binders are known in the art. Typically, several binders are used in combination to form a binding structure in the complete product.

[0011] In meat analogues, the binder is selected from starch, gluten, puree, multiple starches, gums, and polysaccharides, for example as described in WO 2021 / 098966.

[0012] Common binders known in the art include bean puree, potato puree, potato starch, corn starch, tapioca starch, pea starch, wheat gluten, corn gluten, rice gluten, xanthan gum, guar gum, carob gum, gellan gum, gum arabic, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, maltodextrin, and carrageenan. Thus, in all these applications, starch is only considered as a binder used in moderate concentrations in the recipe to avoid side effects such as stickiness.

[0013] Other working groups in this field have proposed solutions to replace fats with modified starches.

[0014] Fats provide nutrients to the human body, but excessive fat intake can lead to diseases such as obesity, high blood pressure and coronary heart disease.

[0015] Fat is the major source of energy in the diet and can provide 9 kcal / g of energy, while proteins and carbohydrates provide 4 kcal / g of energy.

[0016] The US Dietary Guidelines recommend that an individual's daily calorie intake should not exceed 30% from fat and 10% from saturated fat.

[0017] Therefore, many countries are turning to fat substitutes.

[0018] Fat substitutes are a type of substance that is added to foods to replace fat, with a similar or identical organoleptic effect as the same type of full-fat food, but with a reduced total calorie count.

[0019] Fat substitutes should have partial or full fat properties, be capable of producing fewer calories, be stable, colorless, tasteless, have no adverse reactions with other ingredients when added to foods, be not absorbed or only partially absorbed in the metabolic process, and produce zero or low calories.

[0020] Among the most common fat substitutes are dextrins and modified starches, which bind water to form gels with a three-dimensional network structure that traps large amounts of water, and has a fluid, fat-like texture and mouthfeel.

[0021] The fat substitute must also have spreading properties and exhibit the pseudoplastic properties of fat, it must be smooth and sticky like fat, and its taste must remain in the mouth as long as fat does.

[0022] For example, Chinese Patent No. 112314937 teaches how to prepare the best fat substitutes by using corn, wheat or pea starch as raw material without affecting the sensory properties of food. The chemical modification of starch claimed in this patent application is a cross-linking process followed by two esterification steps.

[0023] In the art of producing food preparations based on meat or meat analogues, there is a need for ingredients which ensure pleasing texture and organoleptic properties for the consumer.

[0024] Indeed, depending on the composition of these preparations, the softness and juiciness of the food when chewed may vary and a sticky appearance or other unnatural textural properties may result.

[0025] This makes it difficult to produce processed meats or meat analogs with the required consistency (in terms of hardness and firmness).

[0026] For this reason, compounds such as hydrocolloids such as xanthan gum, carrageenan, etc. are often added.

[0027] From all of the above, and from the general knowledge of the person skilled in the art, it is understood that starch is not the best candidate.

[0028] Indeed, starch is commonly used as a binder (see also the teachings of US Pat. No. 10,477,882 and JP 2008011727) or fat replacer, but is never considered "as such" to have functional properties in preparations intended for processed meats, such as a texture improver.

[0029] To the best of the applicant's knowledge, the applicant has only mentioned the role of starch as a texture improver, but the starch has been used in combination with an oil and / or fat, in other words only the use of oil-modified starch seems to be disclosed (see the teachings of WO 2020 / 218055 and EP 3858147).

[0030] However, the Applicant has found that, contrary to the opinion of those skilled in the art, legume starches such as pea starch or its cross-linked derivatives, more particularly phosphate reticulated pea starch, are able to maintain and in some cases increase the firmness of meat or meat-free products compared to other starches.

[0031] Furthermore, it has been found that products prepared from this type of pea starch do not develop stickiness, unlike other starches.

[0032] The use of pea starch or cross-linked starch in such products results in a final product with a firmer texture than products made with starches from other plant sources. Moreover, the texture is similar to that of products made with higher proportions of lean meat. Thus, pea starch or its cross-linked derivatives can advantageously mimic the more expensive ingredients normally used for this purpose. Summary of the Invention

[0033] The present invention relates to the use of native or crosslinked legume starches as food texture improvers for meat or meat-free products.

[0034] The legume starch is selected from the group consisting of pea starch, fava bean starch, mung bean starch, kidney bean starch, broad bean starch and horse bean starch, more preferably pea, fava bean starch and mung bean starch.Preferably, the legume starch is pea starch or mung bean starch.

[0035] The legume starch, preferably pea or mung bean starch, may be a native starch. Whatever the application, i.e. processed meat or meat analogues, native pea or mung bean starch can be used to maintain and even increase the firmness of the final product compared to starches from other plant sources.

[0036] The legume starch, preferably pea or mung bean starch, may be a cross-linked starch. Cross-linked pea starch is particularly advantageous in the preparation of meat products that may be exposed to high temperatures during cooking. Typically, when the meat product exceeds 80° C. during cooking, it is preferred that the product comprises cross-linked pea starch rather than native pea starch.

[0037] In any case, the higher the modification (crosslinking), the harder the texture of the product containing the pea starch (processed meat or meat analogue).

[0038] The cross-linked starch, in particular pea or mung bean cross-linked starch, is preferably a highly cross-linked starch, more preferably a phosphate cross-linked starch, which preferably has a phosphorus content of 130-150 mg / kg raw starch.

[0039] The amount of native mung bean or pea starch or crosslinked mung bean or pea starch represents between 1% and 25%, preferably between 3 and 12%, for example 5%, of the total weight of the final product (either a meat product or a meat-free product). [Brief description of the drawings]

[0040] [Figure 1] Peak firmness of the final product, addition of starch to premix meat preparations. [Diagram 2] Hamburger steak toughness by using different types of starch, and the addition of starch to restructured recipes. [Diagram 3]Study of the toughness of hamburger steak by using different types of starch, addition of starch to reconstituted recipes, addition of starch to reconstituted recipes, effect of different types of starch of pea starch on hamburger steak when the ratio of "lean meat" to "fat" is varied. [Figure 4] Studying the toughness of hamburger steaks with different types of starches, the addition of starch to restructured recipes, and the effect of different types of starch (pea vs. tapioca) on hamburger steaks when the ratio of "lean meat" to "fat" is varied. [Diagram 5] Toughness of hamburger steaks made with different starches and under different cooking conditions (different baking lengths). [Figure 6] A study on the firmness of hamburger steaks using different pea starches under different cooking conditions (different baking length) and the change in texture of hamburger steaks under different baking conditions. [Figure 7] A study of the changes in the firmness of hamburger steaks, texture of hamburger steaks under different baking conditions, using different pea starches and different cooking conditions (different temperatures in the centre of the product). [Figure 8] Toughness of hamburger steaks with different amounts of pea starch. [Figure 9] Firmness of meatless patties using different types of starch. [Figure 10] Firmness of meatless patties using different types of starch. [Figure 11] A study of the firmness of meatless patties, the level of denaturation of the patties and the effect of moisture content. [Figure 12] Yield ratio (ratio of meat analogues using different types of starch (weight after cooking) / (weight before cooking), baked using a steam oven. [Figure 13] Study of the firmness of meatless patties using highly acetylated pea starch, effect of starch amount. [Figure 14]Study of firmness of meatless patties using low-acetylated pea starch, effect of starch amount. [Figure 15] Study of firmness of meatless patties using low-acetylated pea starch, effect of starch amount. [Figure 16] A study of the firmness of meatless patties made with cross-linked pea starch and the effect of starch content. [Figure 17] Study of firmness of meatless patties made with low cross-linked potato starch and effect of starch amount. [Figure 18] Study of the effect of firmness, starch quality and quantity quality of meatless patties. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0041] The present invention relates to the use of native or crosslinked legume starches as food texture improvers for meat or meat-free products.

[0042] Applicants have found that native pea or mung bean starch and crosslinked pea or mung bean starch can be advantageously used in the preparation of meat products and meat analogues.

[0043] As mentioned above, "meat product" means a product made by mincing meat, usually a mixture of lean meat and fat, while "meat-free product" or "meat-free product" means a food made from vegetarian ingredients that excludes the use of animal meat and sometimes also the use of derived animal products such as dairy products. Many analogues are soy-based (e.g. tofu, tempeh) or gluten-based, but now also pea protein-based.

[0044] Use of natural legume starch "Leguminous plant" for the purposes of the present invention is understood to mean any plant belonging to the family Mimosa or Papilionaceae, in particular any plant belonging to the family Papilionaceae, such as pea, mung bean, common bean, broad bean, horse bean, lentil, alfalfa, clover or lupine.

[0045] This definition includes, in particular, all plants that are described in any one of the tables contained in the paper by R. HOOVER et al. entitled "Composition, Structure, Functionality and Chemical Modification of Legume Starches: a review" (Can. J. Physiol. Pharmacol. 1991.69 pp.79-92).

[0046] Preferably, the starches useful in the present invention are native legume starches.

[0047] Preferably, the legume is selected from the group consisting of pea, fava bean, mung bean, kidney bean, broad bean and horse bean, more preferably pea, fava bean and mung bean.

[0048] Advantageously, it is a pea, the term "pea" being considered in this specification in its broadest sense and in particular: - all wild species of 'round pea', and - Includes all varieties of "round pea" and "wrinkled pea", regardless of the generally intended use of the variety (food, livestock nutrition and / or other use).

[0049] The mutant varieties are known in particular as "r is mutant", "Rb mutant", "rug3 mutant", "rug mutant 4", "rug mutant 5" and "LAM mutant", as described in a paper by CL HEYDLEY et al., entitled "Developing novel pea wrinkled pea", Proceedings of the Isgri Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0050] In another advantageous variant, the legume plant, for example a pea or horsebean variety, is a plant which gives seeds containing at least 25% by weight, preferably at least 40% by weight starch (dry / dry).

[0051] The expression "legume starch" is understood to mean any composition extracted in any way from a legume, in particular from Papilionaceae, the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, wherein these percentages are expressed as dry weight relative to the dry weight of the composition in question.

[0052] Advantageously, this starch content is greater than 90% (dry / dry), in particular greater than 95% by weight, including greater than 98% by weight.

[0053] The term "native" starch is understood to mean starch that has not undergone any chemical modification.

[0054] Use of cross-linked starch It is known that native starch generally has poor functional properties such as low shear and acid resistance, low heat stability and high retrogradation tendency, so that in order to develop new functional food ingredients and foods, processing of starch is necessary to tailor specific functional properties such as desired digestive resistance.

[0055] Starch processing is a classical means of altering the structure of starch, usually resulting in significant changes in desirable physical properties.

[0056] However, even low levels of modification can significantly alter the physical properties of starch, such as paste viscosity, gelation, syneresis, clarity, adhesion and emulsifying properties.

[0057] Crosslinked starches provide acid, heat and shear stability compared to the native starches from which they are derived.

[0058] Starch stabilization aims to prevent retrogradation, for example by introducing substituents that weaken the interactions of the glucan chains within the starch granule, so that starch hydration and gelatinization can be achieved even when cooked at lower temperatures.

[0059] The effectiveness of the stabilization depends on the number and nature of the substituents. Acetylation and hydroxypropylation are the main types of stabilization for food products. The starches useful in the present invention are typically phosphate crosslinked starches.

[0060] Phosphate cross-links in starch Crosslinking modifications generally involve the use of multifunctional reagents to form inter- or intra-molecular ether or ester crosslinks between the hydroxyl groups of adjacent starch chains.

[0061] Sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), phosphoryl chloride (phosphorus oxychloride: POCl3), epichlorohydrin (EPI), and mixed adipic-acetic anhydrides are common reagents used to produce crosslinked starches. Optimal reaction conditions and schemes vary depending on the type of reagent. For reaction with STMP and / or STPP, starch is typically impregnated with both the reagent and catalytic base in an aqueous slurry of granules.

[0062] The most commonly used food grade cross-linking reagent for starch is STMP / STPP 99:1 (w / w) due to its high phosphorylating effect.

[0063] The phosphorus content of food-grade modified starches is regulated by the US Food and Drug Administration's Code of Federal Regulations (CFR, 2001) or EEC Directive (2000). When STMP / STPP are used to phosphorylate starch for food applications, the modified starch cannot contain more than 0.4% phosphorus.

[0064] Based on the phosphorus content, the degree of substitution (DS) for the phosphate monoesters and phosphate diesters can be appropriately calculated.

[0065] The phosphorus content in crosslinked starch can also be measured by Energy Dispersive X-ray Fluorescence Spectroscopy (EDXRF) and Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES).

[0066] For the purposes of this invention, "highly crosslinked starch" refers to classically produced crosslinked starch (e.g., starch slurry treated with 0.6% w / w STMP) having a phosphorus content of 130 mg to 150 mg per kg of raw starch, with up to 608 mg phosphorus per kg of starch. Its gelatinization temperature is typically 95°C.

[0067] "Low cross-linked starch" means classically produced cross-linked pea starch (e.g., starch slurry treated with 0.0385% w / w STMP) having a phosphorus content of 5 mg to 10 mg per kg of raw starch, with a maximum of 39 mg phosphorus per kg of starch. Its gelatinization temperature is typically 75.4°C.

[0068] The starches useful in the present invention are advantageously phosphate cross-linked starches. Meat products and meat analogues using either native mung bean or pea starch or cross-linked mung bean or pea starch (such as CLEARAM® LI4000 marketed by the Applicant) exhibit a significantly harder texture than similar products using native or modified starches from other plant sources (such as potato starch or tapioca starch) or acetylated pea starch.

[0069] "Acetylated starch" or "acetylated pea starch" for the purposes of the present invention is understood to mean starch prepared by reacting starch with acetic anhydride in the presence of dilute sodium hydroxide. Alternatively, the acetylation can be carried out using vinyl acetate in aqueous suspension in the presence of sodium carbonate as catalyst.

[0070] It has been found that products prepared from either native or crosslinked mung bean or pea starch do not develop stickiness, unlike products prepared with other starches. The use of native or crosslinked pea or mung bean starch in such products results in a final product with a harder texture than products made with starches from other plant sources.

[0071] Moreover, in the case of meat products, the texture is similar to that of products made with a higher proportion of lean meat. Native mung bean or pea starches or their cross-linked derivatives can advantageously mimic the more expensive ingredients normally used for this purpose. Thus, native and cross-linked mung bean and pea starches can provide a better texture without changing the cost of the meat product.

[0072] In the case of meat products, the applicant has shown that for products cooked above 81°C, cross-linked mung bean and pea starches are recommended as functional ingredients, better than native mung bean and pea starches.

[0073] In the case of meat-free products, the applicant has also shown that the use of cross-linked mung bean and pea starches can improve the texture of meat-free products and mimic meat-free products made according to premium recipes and using less water.

[0074] The amount of native pea or mung bean starch or crosslinked pea or mung bean starch represents between 1% and 25%, preferably between 3 and 12%, for example 5%, of the total weight of the final product (either a meat product or a meat-free product).

[0075] The present invention will be more fully understood in light of the following examples, which are for illustrative purposes only and are not intended to limit the scope of the invention as defined by the appended claims. EXAMPLES

[0076] Example 1: Comparison of the properties of native and modified starches (from various plant sources) as ingredients in meat products - Addition of starch to a premix meat preparation Here, different starches (natural and chemically modified) are added to a commercial hamburger premix.

[0077] Ingredients Tested -Natural potato starch produced by TOYATAKAHASHI. - a native pea starch sold by the Applicant under the name Pea Starch N-735. - A low-acetylated tapioca starch marketed under the name SAKURA by the company MATSUTANY. Its acetyl value is 0.52, its degree of substitution is 0.020 and its gelatinization temperature is 69.95°C. - a highly acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0020, whose acetyl value is 1.9, its degree of substitution is 0.071 and its gelatinization temperature is 67.9°C. A low-crosslinked potato starch marketed by the Applicant under the name CLEARAM® PI10, having a gelatinization temperature of −65.9° C. A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C.

[0078] Recipes and Processes

[0079] [Table 1]

[0080] The composition of hamburger steak premix paste is the classic one consisting of "beef, pork, bread crumbs, dried onion, salt, sugar, vegetable protein hydrolysate, onion powder, pepper, whole milk powder, paprika, chicken extract, roasted garlic powder, nutmeg, roasted onion powder, spice powder, ginger powder, whole egg powder, chili pepper, onion, trehalose, seasoning powder, vitamin C."

[0081] process -Mix burger patties and starch for 1 minute. -Divide the paste into 100g moulds. -Bake the portions in a steam convection oven at 200°C for 10 minutes. -Individual quick freezing (IQF): Injection refrigerator, -40℃, 1.5 hours.

[0082] Analysis method Meat patty yield rate -After baking After baking, weigh the patty. Calculate the yield rate: Weight after baking / 100g (weight before baking) x 100 -After microwave treatment Weigh the patties before and after microwave treatment. Calculate the yield percentage: weight after microwave treatment / weight before microwave treatment

[0083] Texture (hardness) of meat patty Texture analyzer: Shimadzu EZ-SX Heat the meat patty in the microwave at 500W for 2 minutes.

[0084] Cut a 2 cm thick hamburger steak patty, place it on the stage with the cut side facing up, and press it with the cylinder tip under the following conditions:

[0085] conditions: Plunger: 2cm cylinder tip Speed: 1mm / s, 2 times. Sample size: 2cm thick hamburger steak [100g / hamburger steak type]

[0086] Sensory evaluation method Number of sensory testers: 3 A conclusion is reached by evaluating and discussing all the samples, seven samples at once.

[0087] Analysis results Patty yield rate for each starch Weight change before and after the firing process. Weight change before and after microwave reheating process.

[0088] [Table 2]

[0089] [Table 3]

[0090] [Table 4]

[0091] There are no significant differences between these different starches.

[0092] Texture of the final product (hardness in Newtons (N)) The results are shown in the table below and illustrated in FIG.

[0093] [Table 5]

[0094] Native pea starch and CLEARAM® LI4000 exhibit a significantly harder texture than the other starches tested.

[0095] [Table 6]

[0096] Starches other than native and crosslinked pea starch are considered poor textures, imparting a weak, sticky texture that reduces the value of the final product.

[0097] Thus, pea starch, in particular native and crosslinked pea starch, has been found to impart interesting texture to meat products.

[0098] The use of starch is a common tool in the food industry to increase production yields, however commonly used starches such as potato and tapioca starch result in reduced firmness and increased viscosity of the final product.

[0099] It is demonstrated herein that by using native or crosslinked modified pea starch, production yields can be optimized without increasing the stickiness of the final product.

[0100] Example 2: Comparison of the properties of native and modified starches (from different plant sources) as ingredients in meat products - Addition of starches to restructured recipes Here, different starches (natural and chemically modified) are added to a reconstituted base meat recipe.

[0101] Ingredients tested: -Natural potato starch produced by TOYATAKAHASHI. - a native pea starch sold by the Applicant under the name Pea Starch N-735. -Natural Tapioca Starch produced in Asia by UFC. - a highly acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0020, whose acetyl value is 1.9, its degree of substitution is 0.071 and its gelatinization temperature is 67.9°C. A low-crosslinked potato starch marketed by the Applicant under the name CLEARAM® PI10, having a gelatinization temperature of −65.9° C. - A low cross-linked pea starch classically produced from a starch slurry treated with 0.0385% w / w STMP to give a phosphorus content of 5 mg to 10 mg per kg of raw starch. Its gelatinization temperature is 75.4°C. A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C.

[0102] Recipes and Processes A recipe to determine the effect of different types of starch (keeping the ratio of "lean meat" to "fat" constant).

[0103] [Table 7]

[0104] Recipe to determine the effect of different types of pea starch (natural and chemically modified) at varying ratios of "lean meat" to "fat".

[0105] [Table 8]

[0106] process: -Rehydrated NUTRALYS® T70S. - Mix water and NUTRALYS® T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. - Manufacturing of meat patties. - Using HOBART N-50, mix Phase A, ground beef and ground beef fat and salt. Mix at 139 rpm for 1.5 minutes + 1.5 minutes, total 3 minutes. - Add Phase B and the TPP portion and mix for 5 minutes at 139 rpm. -Adjust the temperature of the product obtained immediately after the mixing process to 14°C. -Divide the product into 100g portions and form the portions into the shape of hamburger steaks. -Bake in a steam convection oven at 180℃ until the temperature of the center of the hamburger steak reaches 80℃. Approximately 10.5 minutes, 90% dry conditions. -IQF: Injection refrigerator, -40℃, 1.5 hours.

[0107] Analysis method Meat patty yield rate -After baking After baking, weigh the patties. Calculate the yield: Weight after baking / 100g (before baking) x 100 -After microwave treatment Weigh the patties before and after microwave treatment. Calculate the yield percentage: weight after microwave treatment / weight before microwave treatment.

[0108] Meat patty texture Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0109] A hamburger steak patty is placed on the stage and pressed with the toothed tip under the conditions described below.

[0110] conditions: Plunger: Toothed tip Speed: 1mm / s, 20mm thickness Sample size: 1 hamburger steak [100g / hamburger steak mold].

[0111] Analysis results The effect of different types of starch on hamburger steak. The results are shown in the table below and in Figure 2.

[0112] [Table 9]

[0113] [Table 10]

[0114] [Table 11]

[0115] Pea starch and its derivatives exhibit gelling properties that are higher than those of controls and other types of starches. Thus, pea starch has unique characteristics.

[0116] Furthermore, especially the crosslinked pea starch exhibits a better texture.

[0117] The effect of different pea starches on hamburger steaks with varying lean meat to fat ratios The results of a comparison of the texture of hamburger steaks using native and modified starches are shown in the table below and in Figure 3 (firmness).

[0118] [Table 12]

[0119] The manufacturing yield results compared before and after the firing process are shown in the table below.

[0120] [Table 13]

[0121] The yield results of the cooking process [microwave device] are shown in the table below.

[0122] [Table 14]

[0123] The total yield calculated using the manufacturing yield and cooking yield is:

[0124] [Table 15]

[0125] The firmness of the final product is affected by the percentage of lean meat and fat. A higher percentage of lean meat improves the texture / firmness of ground beef. However, the market price of lean meat is higher than the market price of fat. Therefore, increasing the percentage of lean meat increases the cost.

[0126] The inventors have now found that the use of pea starch or a particular modified pea starch also makes it possible to increase the firmness of the final product.

[0127] The texture of the products obtained with pea starch or its cross-linked derivatives is similar to that of products made with a higher proportion of lean meat, clearly demonstrating that pea starch and its cross-linked derivatives are able to improve texture without having to change the proportion of lean meat and fat in the product.

[0128] The effect of different types of starch (pea vs. tapioca) on hamburger steaks at varying lean meat to fat ratios. The results of a comparison of the texture of hamburger steaks using native and modified starches are shown in the table below and in Figure 4 (firmness).

[0129] [Table 16]

[0130] With tapioca starch, the texture of the hamburger steak can only be improved by changing the lean meat to fat ratio, since tapioca starch does not have the specific properties of pea starch. With native tapioca starch, an increase in the lean meat percentage of about 10% is required to achieve the same texture as the ground beef steak with native pea starch.

[0131] This shows that pea starch and its cross-linked derivatives have a significant advantage over tapioca starch.

[0132] It can therefore be said that pea starch, in particular native or crosslinked pea starch, imparts an interesting texture to meat products.

[0133] To increase production yields, the use of starch is a common practice.

[0134] However, the commonly used starches, potato and tapioca, cause a decrease in the firmness of the final product texture and an increase in viscosity, so the textural quality of the final product is insufficient in this case.

[0135] On the other hand, the use of native or crosslinked modified pea starch can increase production yields without increasing the stickiness of the final product.

[0136] In order to produce a superior product with superior texture, the proportion of lean meat in the total meat component must be increased.

[0137] In contrast, pea starch and its derivatives can improve texture without increasing the proportion of lean meat, thus providing a better texture without changing the cost of the meat ingredient.

[0138] Example 3: Technical advantages of using cross-linked starch instead of native pea starch in meat products Ingredients tested: -Natural potato starch produced by TOYATAKAHASHI. A low-crosslinked potato starch marketed by the Applicant under the name CLEARAM® P110, having a gelatinization temperature of −65.9° C. - a native pea starch sold by the Applicant under the name Pea Starch N-735. - A low cross-linked pea starch classically produced from a starch slurry treated with 0.0385% w / w STMP and having a phosphorus content of 5 mg to 10 mg per kg of raw starch. Its gelatinization temperature is 75.4°C. A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C.

[0139] Recipe The aim is to check the effect of starch type.

[0140] [Table 17]

[0141] process: -Rehydrated NUTRALYS® T70S. - Mix water and NUTRALYS® T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS® T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. - Manufacturing of meat patties. - Using HOBART N-50, mix Phase A, ground beef and ground beef fat and salt. Mix for 1.5 minutes + 1.5 minutes [3 minutes total] at 139 rpm. - Add Phase B and the TPP portion and mix for 5 minutes at 139 rpm. -Adjust the temperature of the product obtained immediately after the mixing process to 14°C. -Divide the product into 100g portions and form the portions into the shape of hamburger steaks. -Bake in a steam convection oven at 180°C for the specified length of time: 8.5 minutes, 10 minutes, 10.5 minutes, 11 minutes, 11.5 minutes, 15 minutes or 20 minutes. -IQF: Injection refrigerator, -40℃, 1.5 hours

[0142] Analysis method Meat patty yield rate -After baking After baking, weigh the patties. Calculate the yield: Weight after baking / 100g (before baking) x 100 -After microwave treatment Weigh the patties before and after microwave treatment. Calculate the yield percentage: weight after microwave treatment / weight before microwave treatment.

[0143] Meat patty texture Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0144] A hamburger steak patty is placed on the stage and pressed with the toothed tip under the following conditions:

[0145] conditions: Plunger: Toothed tip Speed: 1mm / s, 20mm thickness Sample size: 1 hamburger steak [100g / hamburger steak type]

[0146] Analysis results Effects of different types of starch on hamburger steak The hardness results are given in the table below and shown in FIG.

[0147] [Table 18]

[0148] Effect of firing conditions. The hardness results are shown in the table below and in Figure 6 (depending on the length of the baking process) and Figure 7 (depending on the temperature of the hamburger steak).

[0149] [Table 19]

[0150] Thus, the toughness of the ground steak changes with the extension of the cooking process, or in other words, the texture of the ground steak is affected by changes in temperature.

[0151] Furthermore, this change in texture is influenced by the type of starch used.

[0152] Crosslinked starches, unlike native starches, can maintain or even improve the texture of ground beef steaks.

[0153] In the case of native pea starch, the native pea starch loses its functionality, which means that the firmness of the minced meat steak decreases when the temperature of the sample is increased above 80°C.

[0154] Conversely, the firmness of ground beef steaks made with CLEARAM® LI4000 highly cross-linked pea starch or low cross-linked pea starch increases with the temperature of the ground beef steak.

[0155] Furthermore, it is interesting to note that after temperatures exceed 81°C, the firmness of the ground beef steaks of CLEARAM® LI4000 and low cross-linked pea starch is superior to the texture of the native pea starch, indicating its continued functionality.

[0156] In conclusion, for products processed above 81°C, crosslinked pea starch is recommended as a better functional ingredient than native pea starch.

[0157] Example 4: Comparison of meat product recipes using different amounts of cross-linked pea starch

[0158] 1. Determination of the maximum incorporation of cross-linked pea starch as an ingredient in meat products. Ingredients tested: A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of 95° C.

[0159] [Table 20]

[0160] process: -Rehydrated NUTRALYS® T70S: - Mix water and NUTRALYS® T70S and store at room temperature (RT) for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS® T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. -Production of meat patties: - Using HOBART N-50, mix Phase A, ground beef and ground beef fat and salt. Mix for 1.5 minutes + 1.5 minutes [3 minutes total] at 139 rpm. - Add Phase B and the TPP portion and mix for 5 minutes at 139 rpm. -Adjust the temperature of the product obtained immediately after the mixing process to 14°C. -Divide the product into 100g portions and form the portions into the shape of hamburger steaks. -Bake in a steam convection oven at 180℃ for 10.5 minutes. [90% drying conditions] -IQF injection refrigerator, -40℃, 1.5 hours

[0161] Analysis method Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0162] A hamburger steak patty is placed on the stage and pressed with the toothed tip under the conditions described below.

[0163] conditions: Plunger: Toothed tip Speed: 1mm / s, 20mm thickness Sample size: 1 hamburger steak [100g / hamburger steak type]

[0164] Analysis results The hardness results are shown in the table below and in FIG.

[0165] [Table 21]

[0166] Therefore, the maximum amount of starch added for the production of patties is 25%. With a hamburger that is 50% starch, it is not possible to produce a patty.

[0167] 2. Determination of the effective incorporation level of cross-linked pea starch as an ingredient in meat products. Ingredients tested: A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C. - a native pea starch sold by the Applicant under the name Pea Starch N-735. -Natural potato starch produced by TOYATAKAHASHI.

[0168] [Table 22]

[0169] [Table 23]

[0170] [Table 24]

[0171] process: -Rehydrated NUTRALYS® T70S - Mix water and NUTRALYS® T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS® T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. -Meatless patty production - Using HOBART N-50, mix Phase A, ground beef and ground beef fat and salt. Mix for 1.5 minutes + 1.5 minutes [3 minutes total] at 139 rpm. - Add Phase B and the TPP portion and mix for 5 minutes at 139 rpm. -Adjust the product temperature to 12°C immediately after the mixing process. -Divide each into 100g portions and shape into hamburger steaks. -Bake in a steam convection oven at 180℃ for 10.5 minutes. [90% dry condition.] -IQF [Injection refrigerator, -40℃ 1.5 hours]

[0172] Analysis method The same as described above in this Example 3

[0173] Analysis results The hardness results are shown in the table below.

[0174] [Table 25]

[0175] [Table 26]

[0176] Conclusion: The maximum starch addition for making patties is 25% and the minimum starch addition is 1%.

[0177] There is a significant difference (σ1) in texture between burgers containing native pea starch or crosslinked pea starch such as CLEARAM® LI4000 and burgers containing native potato starch when the starch content in the burger is above 1% by weight.

[0178] Example 5: Comparison of the properties of native and modified starches (from various plant sources) as ingredients in meat analogues Ingredients tested: -Natural potato starch produced by TOYATAKAHASHI. - a native pea starch sold by the Applicant under the name Pea Starch N-735. -Natural tapioca starch produced by UTC -Native corn starch marketed by the present applicant under the same name. - a low-acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0005. Its acetyl value is between 0.25% and 0.5%. Its gelatinization temperature is 72.95°C. - a highly acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0020, whose acetyl value is 1.9, its degree of substitution is 0.071 and its gelatinization temperature is 67.9°C. A low-crosslinked potato starch marketed by the Applicant under the name CLEARAM® PI10, having a gelatinization temperature of −65.9° C. - A low cross-linked pea starch classically produced from a starch slurry treated with 0.0385% w / w STMP to give a phosphorus content of 5 mg to 10 mg per kg of raw starch. Its gelatinization temperature is 75.4°C. A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C.

[0179] Recipes and Processes

[0180] [Table 27]

[0181] NUTRALYS® F85F is a functional yellow pea protein marketed by the Applicant.

[0182] [Table 28]

[0183] [Table 29]

[0184] process: -Rehydrated NUTRALYS® T70S. - Mix water and NUTRALYS® T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS® T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. -Production of meatless patties. -Add the rehydrated TPP, oil portion, water and methylcellulose free powder portion to the mixer, HOBART and mix for 5 minutes in the cooling room. - Meanwhile, mix methylcellulose with crushed ice and store in the freezer for 5 minutes. -Add methylcellulose and mix for 3.5 minutes in the cold room. -Pour the paste into 80g molds. -Steam the portion at 98°C for 10 minutes. -IQF injection refrigerator, -40℃ 1.5 hours

[0185] Analysis method Meatless patty yield rate -After baking After baking, weigh the patties. Calculate the yield: Weight after baking / 100g (before baking) x 100 -After microwave treatment Weigh the patties before and after microwave treatment. Calculate the yield percentage: weight after microwave treatment / weight before microwave treatment.

[0186] Meatless patty texture Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0187] Cut a 2 cm thick hamburger steak patty, place it on the stage with the cut side facing up, and press it with the cylinder tip under the following conditions:

[0188] conditions: Plunger: 2cm cylinder tip Speed: 1mm / s, 2 times. Sample size: 2cm thick hamburger steak [100g / hamburger steak type]

[0189] Sensory evaluation of patty texture Number of sensory testers: 3

[0190] All samples were tested at once and scored, with the lowest score being -3 and the highest being 3.

[0191] [Table 30]

[0192] Analysis results The results of the influence of the plant origin of starch in meat-free products are shown in the table below and in Figure 9.

[0193] [Table 31]

[0194] [Table 32]

[0195] [Table 33]

[0196] The products with pea starch showed the highest hardness compared to the products with starches of other origins.

[0197] Furthermore, only the products using natural peas received a score higher than 0. The results of the effect of starch modification in meat-free products are shown in the table below and in Figure 10.

[0198] [Table 34]

[0199] [Table 35]

[0200] Crosslinking is preferred to obtain a harder texture and does not significantly adversely affect retention.

[0201] The products using crosslinked pea starch have a significantly higher hardness than the products using potato starch.

[0202] The results of the effect of starch modification level and moisture content on meatless patties are shown in the table below and in Figure 11. Hardness Evaluation Results

[0203] [Table 36]

[0204] [Table 37]

[0205] The products with crosslinked pea starch showed significantly better firmness than the products with native pea starch.

[0206] Furthermore, the same texture was observed for meatless patties containing crosslinked pea starch and meatless patties with reduced moisture content.

[0207] This clearly shows that the addition of cross-linked pea starch is able to mimic the texture of a meat-free product with a lower moisture content.

[0208] Thus, the use of cross-linked pea starch can improve the texture of meat-free products and can mimic meat-free products made according to premium recipes and using less water.

[0209] Example 6: Comparison of two different modified pea starches as ingredients in meat analogues Here, the effect of acetylated and cross-linked pea starch as an ingredient in a meat analogue was tested to confirm that cross-linking modification is the best way to achieve the best results.

[0210] Factors for determining the best dosage to follow are also given.

[0211] Ingredients tested: - a low-acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0005. Its acetyl value is between 0.25% and 0.5%. Its gelatinization temperature is 72.95°C. - a highly acetylated pea starch marketed by the Applicant under the name CLEARAM® LG0020, whose acetyl value is 1.9, its degree of substitution is 0.071 and its gelatinization temperature is 67.9°C. A low-crosslinked potato starch marketed by the Applicant under the name CLEARAM® PI10, having a gelatinization temperature of −65.9° C. - A low cross-linked pea starch classically produced from a starch slurry treated with 0.0385% w / w STMP to give a phosphorus content of 5 mg to 10 mg per kg of raw starch. Its gelatinization temperature is 75.4°C. A highly crosslinked pea starch marketed by the Applicant under the name CLEARAM® LI 4000, having a gelatinization temperature of −95° C.

[0212] Recipe Emulsion Curd Recipe

[0213] [Table 38]

[0214] Rehydrated NUTRALYS® T70S Recipe Meatless (textured pea protein) patty recipe

[0215] [Table 39]

[0216] Meatless (textured pea protein) patty recipe

[0217] [Table 40]

[0218] [Table 41]

[0219] process: - Emulsion Recipe -Methylcellulose is dispersed in liquid vegetable oil. - Blender, prepare ice + water in ROBOT COUPE. -While mixing, add the mixed oils to the ROBOT COUPE. - Mix this with the Hobart for 1 minute, mix well with a spatula, then mix for 1 minute, mix with a spatula, and mix for a total mixing time of 3 minutes. -Store the emulsion in the refrigerator. -Rehydrated NUTRALYS® T70S - Mix water and NUTRALYS® T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS® T70S into the ROBOT COUPE and then press the start button approximately 40 times to disconnect the NUTRALYS® T70S. -Production of meatless patties. -Add the pea protein powder, emulsion, rehydrated NUTRALYS® T70S, NaCl, MAG and starch to the mixer, HOBART. -Mix them on dial 1 for 3 minutes. -Pour the paste into 80g molds. -Steam this at 98°C for 10 minutes. -IQF

[0220] Analysis method Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0221] A hamburger steak patty is placed on the stage and pressed with a ball-shaped tip under the following conditions:

[0222] conditions: Plunger: 1 / 2 inch (1.27 cm) ball tip Speed: 1mm / sec Sample size: 1 serving [80g / hamburger steak type]

[0223] Analysis results Effect of starch type and amount [process yield] The differences were compared between LG0020, LG0005, low acetylated pea starch, LI4000, and PI10. Weight change before and after the steaming process. Weight change before and after microwave reheating process.

[0224] The post steam yield results are shown in the table below and in FIG.

[0225] [Table 42]

[0226] [Table 43]

[0227] It was found that the higher the starch loading, the higher the retention.

[0228] [Table 44]

[0229] [Table 45]

[0230] It was found that the higher the starch loading, the higher the retention.

[0231] The effects of the type and amount of starch added are shown in the table below and in Figures 13 to 18.

[0232] [Table 46]

[0233] [Table 47]

[0234] Thus, it was found that the type of starch has a direct effect on the final product texture in the case of meatless vegetable products when the starch loading is >0.5%. The best starch loading for patties is 5%.

[0235] With regard to starch modification, products made with crosslinked starch are harder and less sticky than those made with acetylated starch.

[0236] For cross-linked starches, the higher the modification, the harder the texture of products containing this starch.

[0237] For acetylated starch, the higher the modification, the lower the hardness of the starch product.

[0238] Therefore, in the field of meat-free products, CLEARAM® LI4000 starch is the best choice.

[0239] Furthermore, a comparison of CLEARAM® P110 with low cross-linked pea starch also showed that the hardness of the products containing pea starch was higher than that of the products using potato starch in the first place, which reinforces the advantage of recommending pea starch.

[0240] Example 7: Comparison of the properties of native and modified mung bean starches as ingredients in meat analogues Ingredients tested: -Commercially available natural mung bean starch (SITTINAN Co. Ltd, Thailand) - Classically produced low cross-linked mung bean starch from a starch slurry treated with 0.0385% w / w STMP for 6 hours. - Highly cross-linked mung bean starch classically produced from a starch slurry treated with 0.6% w / w STMP for 6 hours.

[0241] [Table 48]

[0242] process: -Rehydrated NUTRALYS T70S. - Mix water and NUTRALYS T70S and store at room temperature for 60 minutes. After 60 minutes, place the rehydrated NUTRALYS T70S into the ROBOT COUPE and then press the start button for approximately 40 seconds. -Production of meatless patties. - Using HOBART N-50, mix Phase A, ground beef and ground beef fat, and salt. Mix for 1.5 minutes + 1.5 minutes at 139 rpm. [Total 3 minutes] - Add Phase B and the TPP portion and mix for 5 minutes at 139 rpm. -Adjust the product temperature to 14°C immediately after the mixing process. -Divide each into 100g portions and shape into hamburger steaks. -Bake in a steam convection oven at 180℃ for 10.5 minutes [90% dry condition.] -IQF [Injection refrigerator, -40℃ 1.5 hours]

[0243] Analysis method Meatless patty yield rate -After baking After baking, weigh the patties. Calculate the yield: Weight after baking / 100g (before baking) x 100 -After microwave treatment Weigh the patties before and after microwave treatment. Calculate the yield percentage: weight after microwave treatment / weight before microwave treatment.

[0244] Meatless patty texture Texture Analyzer: (Shimadzu EZ-SX) Microwave the patties at 500W for 2 minutes.

[0245] A hamburger steak patty is placed on the stage and pressed with the toothed tip under the following conditions: Condition: Plunger: Tooth tip Speed: 1mm / s, 20mm thickness Sample size: 1 hamburger steak [100g / hamburger steak mold].

[0246] Analysis results Starch-based meat patties

[0247] [Table 49]

[0248] [Table 50]

[0249] [Table 51]

[0250] Comments: The retention rates of wild mungbean and crosslinked mungbean are higher than the control.

[0251] The results show that the use of native and crosslinked mung bean starch has a positive impact on production and cooking yields.

[0252] [Table 52]

[0253] Furthermore, the comparison between native and low cross-linked mung bean starches and the control also showed that the hardness of the products containing mung bean starch was higher, which strengthens the advantage of recommending mung bean starch for this application.

Claims

1. Use of native or crosslinked legume starch as a food texture improver for meat or meat-free products.

2. 2. Use according to claim 1, characterized in that the legume starch is selected from the group consisting of pea starch, fava bean starch, mung bean starch, kidney bean starch, broad bean starch and horse bean starch.

3. 2. Use according to claim 1, characterized in that the legume starch is pea starch or mung bean starch.

4. 2. Use according to claim 1, characterized in that the legume starch is pea starch.

5. 2. Use according to claim 1, characterized in that the legume starch is mung bean starch.

6. 6. Use according to claim 1 or 5, characterized in that the starch is a native starch.

7. 6. Use according to claim 1 or 5, characterized in that the starch is a crosslinked starch.

8. 8. Use according to claim 7, characterised in that the cross-linked starch is a highly cross-linked starch.

9. 9. The use according to claim 8, characterized in that the highly cross-linked starch is a phosphate cross-linked starch.

10. The highly cross-linked starch has a phosphorus content of 130 to 150 mg per kg of raw starch. The use according to claim 9 , characterized in that

11. Use according to claim 1, characterised in that the amount of legume native starch or crosslinked starch in the meat product or meat-free product represents between 1% and 25% of the total weight of the product.

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