Process for preparing hybrid meat analogues

Abstract

The present invention relates to a textured hybrid meat analogue comprising both plant and animal proteins, and a process for its preparation. The textured hybrid meat analogue is comparable to meat in terms of its texture and nutritional properties.

Description

[Technical field]

[0001] The present invention relates to textured hybrid meat analogs containing both plant and animal proteins, and methods for their preparation. [Background technology]

[0002] As the world's population grows, so does the demand for nutritious food. Meat has historically been an essential part of many human diets, providing energy and protein for the growth and maintenance of the human body. However, current environmental and animal welfare concerns are causing many individuals to question their meat consumption. Many people do not want to adopt a strict vegetarian diet, but would like to minimize the negative impacts of meat consumption, both in terms of personal health and the environment, while still enjoying the benefits of meat consumption. As a result, there is a growing demand for plant-based hybrid foods that are a "satisfying" alternative to meat and whose differences in the production chain can help alleviate the predicted food and environmental crises.

[0003] "Meat analogues" are a category of foods that resemble real meat in texture and appearance, usually made entirely from plant-based ingredients but may contain small amounts of meat.

[0004] The fibrous textured structure of meat gives it its unique sensory and texture properties. Meat analogs with good fibrous structure are more appealing to consumers because they provide a mouthfeel similar to real meat. However, this fibrous structure is difficult to replicate in foods that contain high amounts of plant proteins.

[0005] Methods for preparing meat analogues include, but are not limited to, extrusion, culturing, addition of mycoprotein, wet spinning, electrospinning, mixing of proteins and hydrocolloids, freeze structuring, and shear cell technology.

[0006] Extrusion techniques are the most common method for introducing fibrous structure into plant protein compositions to form "meat analogs." Extrusion is carried out in an extruder, typically a device with a large rotating screw rigidly mounted within a stationary barrel, with a perforated die at the end of the barrel.

[0007] In the extrusion cooking process, soft mixed ingredients are forced into the barrel of an extruder where they are exposed to moisture, heat, pressure, and mechanical shear forces. Starch molecules in the mixture begin to gelatinize and plasticize, while proteins denature and lose their organized structure, exposing sulfhydryl binding sites. Over a period of time, the food mixture becomes viscoelastic and forms a homogeneous continuous phase. The laminar flow in the extruder aligns the exposed sulfhydryl binding sites, irreversibly cross-linking the proteins in the direction of flow upon cooling. Although the critical bonds formed in imparting the fibrous texture to extruded meat analogues have not been identified, it is known that covalent bonds are broken and hydrophobic-hydrophilic interactions and disulfide bonds are formed in the process (Dekkers, 2018).

[0008] Compared to other processing methods, high temperatures, short processing times, and the intense mechanical shear imparted to the mixture during extrusion cooking are three distinguishing features of this process. Extrusion cooking temperatures are generally between 100°C and 180°C. Cooking times are usually between 30 and 150 seconds depending on the barrel length and screw speed. Pressure in the extruder barrel ranges from 30 to 60 bar.

[0009] Typically, steam is injected into the raw ingredients to begin the extrusion cooking process, which is aided by friction, heat, and pressure generated within the barrel. The moisture content of the food ingredients is an important factor, as moisture affects the viscosity, torque, and temperature of the food ingredients as they pass through the extruder.

[0010] According to the number of screws arranged in the same barrel, extruders are divided into single screw extruders and twin screw extruders. Single screw extruders are usually applied to the preparation of low moisture meat analogue products with moisture content less than 35%. Twin screw extruders are suitable for high moisture meat analogue products with moisture content more than 50%.

[0011] Following extrusion cooking, the resulting fibrous food material is cut after exiting a die to obtain meat analogs of specific sizes and shapes.

[0012] Although it is possible to prepare plant-based meat analogues using extrusion technology, there are still significant challenges in the development of these products. First, the biggest problem is the lack of meat-like texture and flavor. Second, these products are generally sold to consumers frozen, so textural characteristics and color must not be affected by freezing and thawing cycles. Third, although many plant protein sources are less expensive than meat, meat analogues are usually more expensive than comparable meat products. Finally, the protein quality of plant-based meat analogues is inferior to real meat because most plant proteins lack certain essential amino acids.

[0013] Many of the problems highlighted above could be alleviated by incorporating small amounts of meat or other animal proteins into the plant-based meat analogues. Animal proteins are considered premium protein sources because they contain all the essential amino acids required by the human body.

[0014] Meat production generates large amounts of meat by-products that are considered low-value co-products and often lack consumer appeal, despite being good sources of nutritious protein, minerals and vitamins.

[0015] Therefore, the use of meat by-products in the preparation of plant-based foods with increased consumer appeal has the potential to minimise the environmental impact of meat consumption.

[0016] An obvious solution is to add low-cost meat by-products to the primarily plant-based raw material mix used to prepare the meat analogues. Unfortunately, creating a fibrous texture in a hybrid (meat / plant) meat analogue is even more difficult than texturing a simple plant-based meat analogue.

[0017] Incorporating even small amounts of meat into extrusion cooking techniques to prepare plant-based meat analogues is generally unsuccessful: raw animal meat tends to overflow the extruder die and backflow into the product (Ba-Jaber, Maga, Schmidt, Sofos, 1992), and extrusion can result in a grainy texture if the formulation contains minced meat (Zarzycki, Rzedzicki, Sobota & Pawlas, 2016).

[0018] Accordingly, the present invention aims to provide a process for the preparation of a hybrid meat analogue that overcomes at least some of the disadvantages associated with the preparation of the above-mentioned meat analogues and / or offers a generally useful choice.

[0019] 3. External sources of information, including patent specifications and other documents, are typically referenced herein to provide background for explaining features of the invention. Unless expressly stated otherwise, reference to such external documents should not be construed as an admission that such documents or such sources are prior art or form part of the common general knowledge in the art in any jurisdiction. Summary of the Invention

[0020] In one aspect, the present invention provides a method for preparing a textured hybrid meat analog comprising the steps of: (a) combining at least one plant protein source and at least one animal protein source with water to form a protein composition having a moisture content of about 40% to about 70%; (b) injecting high pressure steam into the protein composition in the sealed container while applying shear until the protein composition reaches about 120 to about 150°C; (c) subjecting the protein composition in the sealed container to continued shearing for about 5 to about 45 minutes while maintaining the temperature and moisture of the composition; (d) cooling the protein composition to provide a textured hybrid meat analog.

[0021] In another aspect, the present invention provides a textured hybrid meat analog prepared by the above process. [Brief description of the drawings]

[0022] The present invention will now be described, by way of example only, with reference to the following drawings. [Figure 1] 1 is a graphical representation of a high shear mixer: (1) electrical control panel, (2) pressure display panel, (3) steam or cold water inlet, (4) steam or cold water outlet, (5) steam injection into vessel, (6) vessel, (7) agitator, (8) lid, (9) steam, (10) cold water. [Diagram 2] Illustrated inside a high shear mixer: (1) jacket, (2) mixing wheel, (3) steam inlet, (4) temperature sensor. [Diagram 3] 1 is a graph showing the temperature and pressure changes within a high shear mixer during one embodiment of the process of the present invention. At point A, the mixer, agitator, and indirect steam heating are started. At point C, direct steam injection is started. At point C, the steam injection is stopped as is the mixer. The agitator continues to run slowly to disperse heat while the mixture cools. At point D, the agitator is stopped and the container is unsealed to provide the textured hybrid meat analog of the present invention. [Figure 4] FIG. 1 is a series of photographs of meat analog products B, E prepared in Example 1 (photos A and B, respectively) and a commercial pea-based chicken analog product (photo C). [Diagram 5]1 is a graph showing example TPA readings to illustrate the calculation of food texture parameters. [Figure 6] Photographs of the textured meat analogs of Example 2. From top to bottom: plant, chicken, fat samples, plant and chicken protein samples, and a plant protein only sample. From left to right: the control product is unprocessed, the product that has undergone imbibition and frying. [Figure 7] FIG. 1 is a photograph of the textured hybrid meat analog (plant and chicken protein) of Example 2 prepared for skewering and cooking. [Figure 8] FIG. 1 is a photograph of a textured hybrid meat analog of Example 3, Formulation D (plant and dairy proteins). [Figure 9] 1 is a set of photographs of hybrid meat analogs prepared using standard extrusion techniques as shown in Example 4. The product shown is 95% vegetable protein (70:30 PPI:SPI) and 10% BT (65 CL). [Figure 10] 1 is a set of photographs of hybrid meat analogs prepared using standard extrusion techniques as shown in Example 4. The product shown is 70% SPI, 30% BT (90 CL). [Figure 11] FIG. 1 is a photograph of a hybrid meat analog prepared using standard extrusion techniques as shown in Example 4. The product shown is 35% SPI, 35% PPC, 20% MPC. [Figure 12] 1 is a photograph of a hybrid meat analog of the present invention in the form of large irregularly shaped pieces similar to steaks. [Figure 13] 1 is a photograph of a hybrid meat analog of the present invention in the form of large irregularly shaped pieces resembling chicken breasts. [Figure 14A] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. A=cutting force. [Figure 14B] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. B=hardness. [Figure 14C]1 is a series of graphs comparing the results of various texture analyses described in Example 5. C=Cohesiveness. [Figure 14D] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. D=stickiness. [Figure 14E] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. E=springiness. [Figure 14F] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. F=chewiness. [Figure 14G] 1 is a series of graphs comparing the results of various texture analyses described in Example 5. G=resilience. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] 5.1 Definitions and Abbreviations

[0024] As used herein, the term "comprise" means "comprise at least partially." When interpreting each statement in this specification that includes the term "comprise," there may be other features present, or features preceded by that term. Related terms such as "comprise" and "comprises" are to be interpreted in the same manner.

[0025] The term "about" as used herein means a reasonable amount of deviation of the term modified so that the final result is not significantly changed. For example, when applied to a value, the term should be interpreted as including a deviation of + / -5% of the value. The term is not intended to limit the value or range of values ​​to only this broad definition. Each value or range of values ​​preceded by the term "about" is also intended to encompass the embodiment of the stated absolute value or range of values.

[0026] "Meat" refers to whole or ground pieces of animal tissue with high quality protein. The term "meat" includes prime cuts such as tenderloin, sirloin, short loin, and backstrap, as well as ribs, loin, brisket, and shank. The term "meat" also includes "meat by-products," which include boneless pieces of meat and / or organs that are considered less desirable than prime cuts of meat and blood products. Examples of beef by-products include deboned fore and hind quarters, beef trimmings, skirt (the meat from the diaphragm with fat and connective tissue removed), head meat, cheeks, muzzle, lungs, and aorta.

[0027] As used herein, "textured" with reference to a food composition means that the food composition has been treated to transform spherical amorphous particles of protein into substantially aligned protein fibers. Protein fibers are aligned when they are adjacent to each other at an angle of less than 45° when viewed in a horizontal plane. Texturization is best determined by visual inspection of the textured product using the naked eye or a microscope. Protein fibers are substantially aligned when at least 50% of the fibers are adjacent to each other at an angle of less than 45° when viewed in a horizontal plane.

[0028] The term "protein fiber" as used herein refers to individual continuous filaments or separate elongated segments of protein that are held together by intermolecular forces such as disulfide bonds, hydrogen bonds, electrostatic bonds, hydrophobic interactions, peptide bizarre entanglements, and Maillard reaction chemistry that creates covalent bonds between protein side chains. These protein fibers of various lengths come together to define the structure of the hybrid meat analog. The substantial alignment of the fibers gives the meat analog material the texture of whole meat muscle.

[0029] The term "hardness" as used herein with respect to food texture means the peak force required to compress a food sample to 50% of its original height in a compression test. The food is compressed with a probe across the entire fiber particle. In a double compression test, the food is compressed to 50% of its height and released and compressed a second time. Hardness is the peak force required for the first compression. The hardness of a particular food sample may vary depending on the size and dimensions of the sample, the size of the probe, and the compression speed. Typical compression speeds are 1-5 mm / s. Generally, a compression speed of 1-2 cm 3 The hardness of a small sample such as

[0030] As used herein, the term "moisture content" refers to the amount of moisture in a material, as measured by analytical methods, calculated as a percentage of mass change after evaporation of the moisture from the material.

[0031] [Table 1] Reference to a numerical range disclosed herein (e.g., 1-10) also includes all rational numbers within this range (e.g., 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9, and 10) and any rational range within this range (e.g., 2-8, 1.5-5.5, and 3.1-4.7), such that all subranges of every range explicitly disclosed herein are expressly disclosed herein. These are only examples of specific intent, and all possible combinations of numerical values ​​between the lowest and highest values ​​recited should be considered as being expressly disclosed herein in a similar manner.

[0032] Whenever a range is given herein, e.g., a temperature range, a time range, or a component range, all intermediate ranges and subranges, as well as all single values ​​contained within the given range, are intended to be included in the disclosure. In the present disclosure and claims, "and / or" denotes additional or alternative. Also, the use of a term in the singular form includes the plural.

[0033] 5.2 Process of the Invention

[0034] The present inventors have devised a method for preparing a meat analog, which is a hybrid composition containing both plant and animal proteins that has the texture and sensory properties of meat. The hybrid meat analog is prepared by texturizing a composition containing plant and animal proteins. The method converts spherical amorphous protein particles into a fibrous continuous phase protein material with structural integrity.

[0035] The methods of the present invention overcome many of the known challenges associated with the production of plant-based meat analogs that contain animal proteins. Specifically, the present invention provides a process for preparing textured hybrid meat products that cannot be prepared using extrusion techniques.

[0036] In one aspect, the present invention provides a method for preparing a textured hybrid meat analog, the method comprising: (a) combining at least one plant protein source and at least one animal protein source with water to form a protein composition having a moisture content of about 40 to about 70%; (b) injecting high pressure steam into the protein composition in the sealed container while applying shear until the protein composition reaches about 120 to about 150°C; (c) subjecting the protein composition in the sealed container to continued shearing for about 5 to about 45 minutes while maintaining the temperature and moisture of the composition; (d) allowing the protein composition to cool to provide a textured hybrid meat analog.

[0037] The process of the present invention is a non-extrusion process that cannot be carried out using extrusion equipment.

[0038] The process of the present invention prepares a textured hybrid meat analog by treating a plant / animal protein composition with heat, shear and pressure for at least 5 minutes to impart a fibrous texture (or at least some level or amount of fibrous structure) to the composition. The combination of specific processing processes applied to the plant / animal protein composition results in a textured meat analog with superior properties compared to comparable products prepared using extrusion techniques.

[0039] The textured hybrid meat analog contains both plant and animal proteins and is prepared by first combining one or more plant protein sources and one or more animal protein sources with water to form a protein composition.

[0040] In one aspect, the present invention provides a textured hybrid meat analog comprising a plant protein source and an animal protein source in a ratio of about 60:40 to about 95:5 (preferably about 70:30 to about 80:20), wherein the protein fibers are substantially aligned.

[0041] In one embodiment, the protein composition comprises at least about 10 to about 60% by weight of protein, preferably about 20 to about 50% by weight of protein.

[0042] In one embodiment, the plant protein source is a plant protein powder. Plant protein powders include plant protein isolates, plant protein concentrates, and plant protein powders. Plant protein isolates typically contain about 90% protein, while plant protein concentrates have a lower protein concentration (60-80%).

[0043] Plant protein powders suitable for use in the process of the present invention include, but are not limited to, SPI, SPC, TVP, YPF, WCS, WS, wheat gluten, black bean protein powder, chickpea protein powder, pea protein powder, fava bean protein powder, mung bean protein powder, rice protein concentrate, potato protein, grass protein, lupin protein, and the like.

[0044] The plant protein source is typically a powdered ingredient, but may alternatively be a dispersion, solution, slurry or paste, for example liquid milk, whey, etc.

[0045] In one embodiment, the protein composition comprises one or more plant protein powders selected from the group consisting of SPI, TVP, PPI, YPF, PPC, SPC, mung bean protein and wheat gluten.

[0046] In one embodiment, the protein composition comprises one or more plant protein powders selected from the group consisting of SPI, PPI and PPC, hi one embodiment, the protein composition comprises about a 50:50 mixture of SPI and PPI.

[0047] The animal protein source used in the process of the present invention may be derived from mammals, fish, birds, insects, or combinations thereof. In one embodiment, the animal protein source is meat. In one embodiment, the animal protein source is powdered milk protein.

[0048] Meats suitable for use in the process of the present invention include, but are not limited to, whole or ground animal tissue, organ meats, mechanically separated meats, hides and other meat by-products.

[0049] In one embodiment, the meat is from livestock animals, including but not limited to, cattle, sheep, pigs, deer and goats. The meat may be from poultry, such as chicken, duck, goose, turkey, etc.

[0050] In one embodiment, the meat is selected from beef, lamb, pork, chicken, goat, or fish products, hi one embodiment, the meat is a beef product.

[0051] In one embodiment, the meat is beef trimmings (BT). Beef trimmings are a low-cost beef product made from trimmings from the front and back of the cow. Beef trimmings are defined in terms of the ratio of lean meat to fat present. 65 CL BT is 65% lean meat and 35% fat, and 90 CL BT is 90% lean meat and 10% fat.

[0052] In one embodiment the meat is a chicken product, hi one embodiment the chicken product is selected from minced chicken and chicken skin.

[0053] While some fat is desirable, too much fat reduces the fibrous nature of the hybrid meat analog. Generally, a lower percentage of a high fat animal protein source is used compared to when a low fat animal protein source is used.

[0054] In one embodiment, the protein composition comprises about 10 to about 30% by weight of BT. In one embodiment, the protein composition comprises about 30% by weight of 90CL BT. In one embodiment, the protein composition comprises about 10% by weight of 65CL BT.

[0055] In one embodiment, the protein composition comprises one or more dairy protein powders.

[0056] Dairy protein powders suitable for use in the process of the present invention include, but are not limited to, MPI, MPC, WPI, WPC, sodium caseinate, calcium caseinate, whole milk powder, skim milk powder, and the like.

[0057] In one embodiment, the protein composition comprises one or more dairy protein powders selected from the group consisting of MPC, sodium caseinate and calcium caseinate.

[0058] In one embodiment, the protein composition comprises a plant protein source and an animal protein source in a weight ratio of about 60:40 to about 95:5, preferably about 70:30 to about 80:20.

[0059] In one embodiment, the protein composition comprises one or more plant protein powders selected from the group consisting of SPI, PPI, YPF, PPC, SPC, WCS, and one or more animal protein sources selected from the group consisting of BT, chicken, MPC, MPI, WPC, WPI.

[0060] In one embodiment, the protein composition comprises SPI, BT, and WCS.

[0061] In one embodiment, the protein composition comprises about 60-90% SPI and about 10-40% BT, the relative amounts of SPI and BT being equal to 100%.

[0062] In one embodiment, the protein composition comprises about 60-70% SPI and about 30-40% BT, the relative amounts of SPI and BT being equal to 100%.

[0063] In one embodiment, the protein composition comprises about 60-80% SPI, about 10-30% BT, and about 10% WCS, with the relative amounts of WCS, SPI and BT being up to equal 100%.

[0064] In one embodiment, BT is 90CL BT. In another embodiment, BT is 65CL BT.

[0065] In one embodiment, the protein composition comprises about 60-80% plant protein powder to about 40-20% chicken meat, the relative amount of plant protein powder to chicken meat equals 100%. In one embodiment, the plant protein powder comprises SPI and PPC. In one embodiment, the plant protein powder comprises about 30-50% SPI to about 50-70% PPC, the relative amount of SPI to PPC equals up to 100%. In one embodiment, the protein composition comprises about 70% plant protein powder to about 30% chicken meat, the plant protein powder comprises about 40% SPI and about 60% PPC.

[0066] In one embodiment, the protein composition comprises SPI, PPC, and MPC. In one embodiment, the protein composition comprises about 20-45% SPI to about 20-45% PPC to about 10-40% MPC, where the relative amounts of SPI, PPC, and MPC are equal to 100%.

[0067] In one embodiment, the protein composition comprises about 40:40:20 SPI:PPC:MPC. In one embodiment, the protein composition comprises about 35:35:20 SPI:PPC:MPC and 10% WS.

[0068] Although the presence of both plant and animal proteins is essential, the protein composition also includes non-protein components.

[0069] In one embodiment, the protein composition comprises one or more binders (e.g., wheat gluten, WS, WCS, egg whites, gums, hydrocolloids, polysaccharides, lecithin, enzymes, etc.). In one embodiment, the protein composition comprises one or more cross-linking agents (e.g., konjac glucomannan (KGM) flour, β1,3-glucan, transglutaminase, etc.). In one embodiment, the protein composition comprises one or more enhancers.

[0070] The protein composition may also contain flavors such as starch, flour, yeast or meat extracts, colorants, preservatives, vitamins, antioxidants, flavors, fiber, animal or vegetable oils or fats.

[0071] In step (a) of the process of the present invention, at least one plant protein source and at least one animal protein source are combined with water to form a protein composition.

[0072] The moisture content of the protein composition is important. If the moisture content is too high, the hybrid meat analog product will not be very fibrous in nature. In one embodiment, the protein composition contains about 40 to about 70% moisture, preferably about 50 or 55 to about 65% moisture. For example, 1 kg of the protein composition contains about 400 to 700 g moisture.

[0073] If the animal protein source is wet, for example, if the animal protein source is beef cut, the moisture content is the total percentage of water present in the protein composition, including the water present in the meat. The moisture content of meat and other animal protein sources can be calculated using the hot air oven method (AM Smith, KB Harris, AN Haneklaus, JW Savell Meat Science 2011, 89(2):228-32). Approximately 2g of finely chopped sample is spread on the bottom of a pre-weighed drying dish and heated at 102°C for 16 hours. The moisture content of the meat sample is the difference between the initial weight and the dry weight, expressed as a percentage of the initial weight.

[0074] Similarly, if the plant protein source is a dispersion, solution, slurry or paste, the moisture present in the plant protein source must be taken into account to prepare a protein composition with an appropriate moisture content.

[0075] In step (b), high pressure steam is injected into the protein composition in the sealed vessel until the temperature of the composition reaches about 120 to about 150° C. At the same time, the protein composition is continuously subjected to shear. The increase in temperature increases the pressure in the sealed vessel.

[0076] Preferably, the high pressure steam is injected until the protein composition reaches about 130-140° C. In one embodiment, the pressure within the sealed vessel reaches about 2-3 bar.

[0077] In addition to heating, the injection of steam also increases the moisture content of the protein composition.

[0078] In one embodiment, prior to rapid heating by steam injection, the protein composition is preheated to about 60 to about 80° C., preferably about 65 to about 75° C., more preferably about 70° C. The protein composition is preferably mixed during the preheating process to ensure uniform distribution of heat.

[0079] In one embodiment, the method of the present invention is carried out in a mixer comprising a sealable container containing at least one steam inlet, the mixer comprising a mixing device capable of applying shear to the contents of the container. By mixing device, we mean arms, fins, or other devices that protrude into the container to contact the protein composition. These devices interact with the walls of the container to apply shear to the composition.

[0080] The sealable container is shaped to allow the protein composition to form a loose ball of material that is kneaded by the mixing equipment of the mixer. Heat, shear and pressure should be applied simultaneously within a single sealable container.

[0081] The method of the present invention cannot be practiced in an extruder or similar device which manipulates the protein composition to form a tubular or elongated shape which passes through multiple processing zones during processing.

[0082] The mixer includes a heating / cooling jacket surrounding the outside of the vessel. In one embodiment, the mixer applies shear to the vessel contents via an agitator that includes a mixing wheel and one or more arms. In one embodiment, the mixing wheel and the agitator arms rotate in opposite directions. In one embodiment, the mixing wheel rotates about 50 to about 100 times faster than the agitator, preferably about 80 times faster.

[0083] Mixers suitable for the process of the present invention include high shear mixers. Those skilled in the art can identify other equipment suitable for the process of the present invention.

[0084] High shear mixer is a multi-functional batch mixer and cooker that is widely used in the food industry for mixing, cooking and sterilization. The effective volume in the vessel of a typical mixer is 10L, and the jacket of the vessel is connected to a circulating steam and cooling water source. Figure 1 shows a diagram of a high shear mixer.

[0085] The processing temperature can be increased by indirect steam injection into the jacket. The temperature can be reduced by circulating cooling water through the jacket. Steam can also be injected directly into the vessel to rapidly heat the contents. During processing, maximum temperatures and pressures in the vessel can reach approximately 150°C and 3 bar.

[0086] Figure 2 shows the inside of the high shear mixer. The mixer consists of two parts: an agitator connected to the lid and a high-speed mixing wheel attached to the bottom of the vessel. The maximum mixing speeds of these two mixers can reach up to 100 rpm and 3000 rpm, respectively, but they rotate in opposite directions, which creates shear. The processing conditions can be easily monitored and controlled via the motorized control panel.

[0087] In one embodiment, the mixer is a Limitech™ lab mixer.

[0088] In step (c), the temperature and humidity within the sealed container are maintained for about 5 to about 45 minutes while the mixer applies shear to the container contents. Preferably, the temperature, moisture and shear are maintained for about 5, 6, 7, 8, 9 or 10 minutes to about 30 minutes. During this time, the protein composition within the container remains under pressure.

[0089] While the rapid heating in step (b) is achieved by steam injection, another method of heating is required in step (c) to maintain the moisture level of the protein composition. That is, steam cannot be introduced into the vessel during step (c). For example, the temperature of the protein composition can be maintained by indirect heating via a jacket surrounding a closed vessel.

[0090] Mixing is continued until the protein composition is "melted." "Melting" occurs when the proteins in the composition undergo thermo-mechanical restructuring. The input energy required for the transition comes from steam and the mixer blades.

[0091] The input energy induces the unfolding of the protein molecules, resulting in a complete loss of tertiary structure and a partial unwinding of secondary structures. At the same time, the hydrophobic free sulfhydryl (SH) groups that were initially buried inside the native protein structure are exposed. The directional shear force applied during thermo-mechanical processing in step (c) aligns the uncoiled protein molecules in the flow direction, resulting in the formation of a well-defined three-dimensional network structure with trapped hydrogen molecules.

[0092] Those skilled in the art can detect when the protein composition has melted from the change in the motor power (KW) of the mixing wheel. In the process of the present invention, the power required to mix the protein composition under shear conditions gradually decreases with the change in viscosity. Once the protein composition has melted, the motor power remains constant. The melting of the protein composition can also be observed through an observation window of a mixing device equipped with this function. Generally, the protein composition melts after about 5 to 45 minutes. Continuous heating of the molten protein composition may cause off-flavors and darkening of color.

[0093] In step (d), the heat and shear are removed and the protein composition is cooled to form the hybrid meat analog of the present invention.

[0094] Cooling initiates the solidification stage of protein structure formation through inter- and intra-molecular aggregation of amino acid chains.

[0095] FIG. 3 shows the changes in temperature and pressure within the high shear mixer during one embodiment of the process of the present invention.

[0096] The resulting hybrid plant-animal meat analog is textured with the texture of animal meat.

[0097] In one aspect, the present invention provides a hybrid meat analog prepared using the process of the present invention.

[0098] The texture of meat or meat analogs can be defined by several parameters including, but not limited to, the toughness, chewiness, hardness, cohesiveness, adhesiveness, springiness and resilience of the product.

[0099] Texture analyzers with various attachments can be used to quantitatively compare meat analogs and meat samples: a V-shaped blade similar to that of Warner-Bratzler can be used to measure cutting force and toughness, and a P / 51 probe can be used in a two-bite test to verify chewiness and hardness (Chiang et al., 2019).

[0100] In one aspect, the present invention provides a textured hybrid meat analog comprising a plant protein source and an animal protein source in a ratio of about 60:40 to about 95:5 (preferably about 70:30 to about 80:20), wherein the protein fibers are substantially aligned.

[0101] In one embodiment, the textured hybrid meat analog has a hardness of at least about 15 N when analyzed according to Example 6.

[0102] In one embodiment, the textured hybrid meat analog has a cutting force of at least about 10 N when analyzed according to Example 6.

[0103] In one embodiment, the textured hybrid meat analog has a cohesiveness of less than about 0.85 when analyzed according to Example 6.

[0104] In one embodiment, the textured hybrid meat analog has a tackiness of from about 8N to about 40N when analyzed according to Example 6.

[0105] In one embodiment, the textured hybrid meat analog has a springiness, when analyzed according to Example 6, of greater than about 0.4, preferably from about 0.6 to about 0.8.

[0106] In one embodiment, the textured hybrid meat analog has a chewiness of from about 5N to about 35N when analyzed according to Example 6.

[0107] In one embodiment, the textured hybrid meat analog has 1, 2, 3, 4, 5 or 6 of the above texture characteristics.

[0108] The present invention provides a textured hybrid meat analog comprising an SPI of about 60-90 and a BT of about 10-40, the relative amounts of SPI and BT being equal to 100%, and the hardness of the meat analog being within a maximum of 50% of the hardness of chicken breast vacuum packaged and boiled in water at 98°C for 10 minutes.

[0109] In one embodiment, the textured hybrid meat analog comprises about 60-80% SPI, about 10-30% BT, and about 10% WCS, with the relative amounts of WCS, SPI and BT equal to 100%, and the hardness of the meat analog is within 35% of that of chicken breast when vacuum packaged and boiled in 98°C water for 10 minutes.

[0110] In one embodiment, the textured hybrid meat analog comprises about 10-40% minced chicken and about 60-90% plant protein, where the relative amounts of chicken and plant protein equal 100%, the plant protein comprises about 30-50% SPI and 50-70% PPC, where the relative amounts of SPI and PPC equal 100, and the hardness of the meat analog is within 10% of the hardness of chicken breast when pan fried.

[0111] In one aspect, the present invention provides a textured hybrid meat analog comprising about 20-45% SPI, about 20-45% PPC, and about 10-40% MPC, wherein the relative amounts of SPI, PPC, and MPC equal 100%, and the hardness of the meat analog is up to within 50% of the hardness of chicken breast meat when vacuum packaged and cooked in water to an internal temperature of 75-80°C.

[0112] In one embodiment, the textured hybrid meat analog comprises large irregularly shaped pieces having a meat texture, hi one embodiment, the large irregularly shaped pieces are at least 10, 12, 14, 16, 18 or 20 cm in length and at least 6, 8, 10, 12, 14, 16, 18 or 30 cm in width.

[0113] Hereinafter, the embodiment of the present invention will be described with reference to examples. EXAMPLES

[0114] Example 1: Textured Hybrid Meat Analogues Containing Beef Trimmings

[0115] material:

[0116] SPI (Pro-fam 974, Archer Daniels Midland Co., USA) and 90 CL beef (ANZCO Foods Limited, New Zealand) were stored in a freezer (-18°C) until use. WCS (National Starch and Chemical Company, New Zealand), which contains almost 100% amylopectin, was used as a fiber structure enhancer. YPF (Davis Trading, New Zealand) was mixed with SPI for preliminary experiments because it has a similar protein content to 90 CL beef.

[0117] [Table 2]

[0118] 90 CL BT (90 Chemical Lean CL) is a low-cost beef product made from the front and back trimmings of the cow. It is composed of 90% lean meat and 10% fat.

[0119] The experiments were carried out with four different ratios of SPI-BT blends (100 / 0, 70 / 30, 60 / 40, and 50 / 50), as shown in Table 3. In addition, another formulation was prepared containing WCS as a binder. The moisture content of the feed was kept constant at 50%.

[0120] [Table 3] Process: 90 CL BT was cut into small blocks and finely ground with a meat grinder (HL-G12, Dynasty, Taiwan). For each experiment, 2000g of raw material was prepared according to the ratios listed in Table 3. The protein composition was mixed for 10 min using a planetary mixer (ARM-02, Thunderbird, Canada) to ensure homogeneity. The mixture was pre-humidified by adding reverse osmosis (RO) water. Finally, approximately 4000g of protein dough with 50% moisture was filled into the container of the high shear mixer and ready for processing. Three replicates of each formulation were processed in the high shear mixer.

[0121] Compared with extrusion cooking, the process of the present invention requires a longer cooking time to achieve complete protein unfolding and cross-linking. The process can be divided into four stages. The changes in temperature and pressure during processing are shown in Figure 3.

[0122] Step 1: After the blended protein composition is fed into a vessel, steam is injected into the jacket of the high shear mixer to mix the sample for 70 JPEG2024544736000005.jpg43 The rotation speeds of the stirrer and bottom mixing wheel were controlled at 50 rpm and 1500 rpm, respectively, to achieve comprehensive heating and uniformity of the materials.

[0123] Stage 2: Once the temperature reached 70°C, steam was injected into the vessel for 10 minutes for heating. During this period the temperature rose rapidly, with a maximum temperature of about 140°C and a maximum pressure of about 3 bar. The agitator speed was kept constant at 50 rpm and the mixing wheel at 1000 rpm. The speed of the bottom mixing wheel was reduced by the injection of steam.

[0124] Stage 3: Steam was switched to be injected into the vessel jacket for 10 minutes to prevent extensive moisture in the final product while maintaining the processing temperature at about 140° C. The rotation speed of the agitator and mixing wheel was consistent with the conditions of stage 2.

[0125] Stage 4: After 20 min of thermomechanical treatment at 140 °C, the cooling system was opened to release the pressure in the vessel. To avoid the destruction of the fiber structure, the agitator rotation speed was reduced to 20 rpm and the mixing wheel was stopped. Cooling water was circulated in the jacket and the pressure quickly dropped to 0 bar. The lid could then be opened with no pressure in the vessel, which occurred when the temperature inside had dropped to ~90 °C. The textured hybrid meat simulants were collected and vacuum-packed in plastic bags (C-200, Multivac, Germany). All samples were stored in a freezer (-20 °C). The products were defrosted in the freezer for about 24 h before further analysis.

[0126] Analysis of hybrid meat analogues

[0127] Moisture analysis, crude fat, protein and ash content, pH, colour, microstructural and ultrastructural analyses (SEM and TEM) were all carried out on the prepared textured hybrid meat analogues.

[0128] Table 4 shows the results of the proximate analysis of a commercial soy-based meat analog and a commercial ground beef patty from the Hegarty & Ahn (1976) study, and of five hybrid meat analogs (A-E) prepared according to the process of the present invention.

[0129] [Table 4]

[0130] In comparison to commercially available soy-based meat analogs and beef patties, the resulting textured meat analogs of the present invention were nutritionally dense, especially with respect to protein.

[0131] Texture analysis

[0132] Textured meat analogs A-E were compared to controls F and G. Product F is a commercially available pea-based chicken analog. Product G is cooked chicken breast that is vacuum packaged and boiled in water at about 98° C. for 10 minutes.

[0133] All products were thawed at 4 °C for ~24 h and then cut into rectangles prior to texture analysis. All analyses were performed at room temperature and were measured using (TA XT.Plus, UK) with a 5.0 kg load cell for the following tests. Texture results were analyzed with Texture Index software version 6.1.15.0 (Stable Microsystems Ltd., UK). Texture analysis of the products was performed as described by Paula & Conti-Silva (2014).

[0134] Hardness analysis: Small samples of 1 x 1 x 1 cm (length x width x height) were compressed to 50% of their original height using a cylindrical probe (diameter 3.5 cm) across the fiber particles at a test speed of 1.00 mm / s. The pre-test speed was 0.5 mm / s and the post-test speed was 2.00 mm / s. At least 10 replicates were performed for each sample. Hardness was the peak force experienced during compression.

[0135] The hardness of the products is given in Table 5.

[0136] [Table 5]

[0137] From Table 5, it was found that protein composition had a significant (p<0.05) effect on the texture of the products. The hardness of the products decreased with increasing percentage of BT in the formulation (indicating that the addition of meat made the products softer).

[0138] The hybrid meat analogs of the present invention (Products B-E) have a hardness closer to that of a control chicken breast (H=18.68N) than to a comparable meat analog comprised solely of plant protein (Product A, H=50.47N). Many of the hybrid meat analogs of the present invention (Products C, D, E) are closer in hardness to cooked chicken breast than to a commercially available pea-based chicken analog (Product F).

[0139] Photographs of the hybrid meat analogs of the present invention (Products D and E) are shown in FIG. 4 along with a commercially available pea-based meat analog (Product F).

[0140] Example 2: Textured meat analogues containing chicken

[0141] material:

[0142] SPI, PPC, YPF, and WCS were purchased from Davis Trading (Palmerston North, New Zealand). Commercially available pea protein-based chicken meat analogue and chicken breast minced meat analogue were purchased from NewWorld supermarket, Palmerston North. All chemicals and reagents used in this study were of analytical grade. Chicken fat was derived from a low-value waste stream of chicken skin supplied by Turks Poultry Farm, Levin, New Zealand (35.1% fat, 49.4% moisture (FSANZ, 2019)).

[0143] Three protein compositions were prepared for processing.

[0144] A: Plant protein only (SPI 40%, PPC 60%)

[0145] B: Plant and chicken protein hybrid (70% plant protein (40% SPI, 60% PPC), 30% minced chicken)

[0146] C: Plant and chicken protein with added fat hybrid (65% plant protein (containing 40% SPI and 60% PPC), 25% chicken mince, and 5% added chicken skin fat)

[0147] process:

[0148] Powdered plant protein sources and chicken meat ingredients (as appropriate) were mixed with water to obtain a 50% moisture protein dough. The chicken meat ingredients were processed into a thin paste before use. For each test, a 4 kg batch of protein dough was processed as described in Example 1. Once the sealed containers were sufficiently cooled, the textured meat analogs were removed, vacuum sealed in FAT pouches, and frozen for later analysis.

[0149] Texture Analysis:

[0150] All tests were performed on a TA.XT Plus from Stable Micro Systems, UK, provided by Massey University. Required attachments vary depending on the test below. Tests were performed in nine replicates to reduce variation between samples.

[0151] Hardness Analysis: The hardness of the meat analogues was analyzed using Texture Profile Analysis (TPA) or the "two bite test". This test assimilates the textural characteristics of the sample at the beginning of mastication, as shown in Figure 5. Hardness is defined as the peak force required to compress the sample by 50% on the first compression.

[0152] Samples were cut into squares (20mm x 20mm x 20mm) and compressed to 50% of their original shape using a P / 61 probe. The first compression was performed at a rate of 1.00mm / s until the sample was 50% compressed, after which it returned to the pre-test position for over 5 seconds. The second compression occurred from 50% of the first compressed shape at a rate of 1.00mm / s. Samples were positioned with the fibers running perpendicular (horizontal) to the probe. Tests were performed with a trigger force of 0.049N and each sample was repeated three times. Tests were performed once per sample. Pan-fried chicken breast meat was used as a control along with a commercially available pea protein-based chicken analogue.

[0153] Further data analysis regarding the significance of differences between outcomes was performed in Minitab using Anova and Tukey HSD tests.

[0154] [Table 6] Example 3: Textured meat analogues containing dairy proteins

[0155] material:

[0156] Pea protein concentrate (80% protein), soy protein isolate (85% protein) were purchased from Davis Trading Co. New Zealand. Milk protein concentrate (85% protein) was obtained from Fonterra, New Zealand. Five formulations were prepared according to Table 7.

[0157] [Table 7] process:

[0158] Textured hybrid meat analogs were prepared from the five formulations using the process described in Example 1. The process involved premixing the ingredients in a Thunderbird mixer for 30 minutes using up to 50% moisture. The wet granules of the feed mix were then transferred to a shear mixer for further processing. The finished samples were placed in sealed bags and stored in a -18°C freezer. All five products displayed a layered, fibrous structure.

[0159] All five products exhibited a layered, fibrous structure, as exemplified by the hybrid meat analog prepared from Formulation D shown in FIG.

[0160] Hardness analysis: Hardness analysis was performed on each of the five samples using a TA-XTplus texture analyzer (Stable Micro Systems, UK). Hardness analysis was performed on samples with dimensions 15x15x15mm (Das, Anjaneyulu, Gadekar, Singh, & Pragati, 2008) by double compression testing using a cylindrical probe P / 51 (51mm cylinder) with a preload of 50kg, a test speed of 5mm / s, and a trigger force of 0.49N applied during the first compression at 50% compression ratio. The average of five repetitions was recorded along with the standard deviation using Microsoft Excel. Control meats (cooked chicken breast, lamb, pork, and lamb) were prepared according to Chiang et al. (2019) with modifications. Chicken breasts were individually vacuum packed in plastic bags and cooked in a heated water bath. The meat was cooked to an internal temperature of 75–80°C, removed from the water bath, cooled at room temperature for 30 min, drained and cut for hardness analysis to ensure uniform sampling temperature.

[0161] The results of the hardness analysis are shown in Table 8.

[0162] The structural and textural properties of the plant protein blend (formula A) and plant milk protein blends (formula B, C, D, E) are shown in Table 8. The addition of MPC (10-40%) significantly affected the fiber structure of the hybrid meat analogues. The addition of 20% MPC (formula C) resulted in a well-aligned fiber structure. Overall, both formulations B and C showed very similar textural properties to chicken breast. However, formula C had higher hardness values ​​closer to cooked chicken breast.

[0163] [Table 8-1] [Table 8-2]

[0164] Example 4: Comparison with hybrid meat analogs prepared using high moisture extrusion cooking

[0165] Four hybrid meat analogues were prepared as follows.

[0166] A: 95% vegetable protein (PPI 70:30:SPI) + 5% beef fat

[0167] B: 95% vegetable protein (PPI 70:30:SPI) + 10% beef (65cl beef trimmings)

[0168] C: SPI 70% + beef 30% (90CL beef trimmings)

[0169] D: SPI 35% PPC 35% Wheat starch 10% Milk protein concentrate 20%

[0170] The nutrient content of the meat by-products used is given in Table H.

[0171] [Table 9] Formulations AD were prepared and premixed using classical extrusion cooking methods as outlined below.

[0172] Beef trim of 90 or 65CL was cut into small blocks and finely ground with a meat grinder (HL-G12, Dynasty, Taiwan). For each experiment, 2000g of raw material was prepared according to the ratios listed in the above formula. To ensure homogeneity, the protein composition was mixed using a planetary mixer (ARM-02, Thunderbird, Canada). The mixture was pre-humidified by adding reverse osmosis (RO) water. Finally, about 4000g of protein dough with 50% moisture was filled into the container of the high shear mixer and ready for processing.

[0173] Extrusion cooking:

[0174] Extrusion experiments were carried out using a pilot plant-scale co-rotating intermeshing twin screw extruder (Clextral BC-21; Firminy Cedex, France) using the method described by Chiang, Loveday, Hardacre, and Parker (2019). The operating parameters were set as follows: screw diameter-25 mm, total screw length-700 mm, screw aspect ratio-28:1, barrel diameter-26 mm. A long cylindrical cooling die with a diameter of 10 / 355 mm was fitted at the end of the extruder. The screw profile consisted of (from feed throat to outlet) the following: 2 forward screws (100mm) with a length of 50mm and a pitch of 20mm;3 forward screws (150mm) with a length of 50mm and a pitch of 15mm;2 forward screws (100mm) with a length of 50mm and a pitch of 10mm;1 forward screw (50mm) with a length of 50mm and a pitch of 15mm;4 reverse screws (25mm) with a length of 25mm and a pitch of 7mm;1 forward screw (50mm) with a length of 50mm and a pitch of 15mm;1 forward screw (25mm) with a length of 25mm and a pitch of 7mm;4 forward screws (200mm) with a length of 50mm and a pitch of 7mm. The barrel is divided into a feed zone (T1) and six temperature control zones (T2-T7), which are heated by steam and cooled by running water pipes (-25℃). Dry raw materials were fed into the extruder at a rate of 2.4 kg / h using gravimetric feeders (K-ML-D5-KT20 and LWF·D5, Coperion K-Tron, Switzerland). Water was injected into the extruder through the inlet port at a constant flow rate of 3.6 kg / h to give a moisture content of 60% w / w (wet basis) in the final product. The screw speed was 400 rpm and barrel temperatures were set at 20°C, 50°C, 80°C, 110°C, 150°C, and 160°C among the seven zones feeding the die.

[0175] Table 10 shows the analytical results for Formulation AC.

[0176] [Table 10] result:

[0177] Due to the short processing time during extrusion, the plant protein and meat could not be mixed uniformly, and meat particles were clearly visible in the extrusion products, which can be seen in Figures 9 and 10.

[0178] The addition of milk protein (MPC at 20% concentration) reduced phase separation and extrudability, as seen in FIG.

[0179] Example 5: Textured Meat Analogs Containing Beef Offals

[0180] material:

[0181] Pea protein isolate (PPI) (3700 / 11129190002) was purchased from Davis Food Elements, New Zealand and soy protein isolate (SPI) (PROFAM 974) was purchased from Archer Daniels Midland Company, USA. Approximately 50cl and 65cl beef offcuts were supplied in refrigerated containers by Ahukomanawatu, Fielding, New Zealand. The approximate composition of the protein isolates is shown in Table 11.

[0182] [Table 11]

[0183] method:

[0184] Preparation of meat paste

[0185] Beef off-cuts (50CL and 65CL) were cut into smaller dimensions using a sharp knife and then minced through a plate with a diameter of 8 mm using a Mainca Mincer (PM-98, Spain) in a pilot plant. The off-cuts were then transferred to a Talsa Bowl Chopper (C-35 STP, New Zealand) with knife and bowl speeds of 1420 rpm and 690 rpm, respectively, until a homogenous paste was obtained (approximately 2 min). The paste was portioned into polyethylene bags, vacuum sealed at a pressure of 2.3 MPa, and frozen at -20°C until further use.

[0186] process:

[0187] The plant and animal protein sources were mixed with water to prepare a protein composition with a moisture content of approximately 40 and placed into a high shear mixer consisting of a double jacketed vessel of maximum capacity 10 L with direct and indirect steam and water inlets and outlets, an agitator (consisting of small blades connected to a motor) that rotates from the base of the cooker, and a mixer (large blades hanging from the lid) that provides the shear during processing.

[0188] Once the raw materials were transferred to the vessel, the lid was closed and the vessel was sealed to avoid steam and temperature loss. Indirect steam was used to preheat the vessel to 70 °C at 0.3 bar. The mixer and agitator speeds were set at 50%, yielding 21.5 rpm for the agitator and 1734.2 rpm for the mixer. Once 70 °C was reached, steam was introduced directly into the vessel contents and the temperature and pressure were maintained at 140 °C and 3 bar, respectively, for 25 min until a fibrous structure was observed. At that time, the steam, agitator, and mixer were turned off and the vessel contents were allowed to cool. The samples were vacuum packaged at 2.3 MPa using a vacuum sealer (C-200, Multivac, Germany) to avoid moisture loss and stored at -18 °C for later analysis.

[0189] In addition to the commercial sample, four plant protein / meat analogs containing beef trimmings (B5, 5% 50 CL beef trimmings, 95% plant protein; B10, 10% 50 CL beef trimmings, 90% plant protein; C5, 5% 65 CL beef trimmings, 95% plant protein; C10, 10% 65 CL beef trimmings, 90% plant protein) were prepared and beef trimmings were added and summed on a total dry ingredient basis. The control was 70% SPI and 30% PPI.

[0190] Texture Analysis:

[0191] As mentioned above, six textural properties of the hybrid meat products were analyzed using standard techniques. Hardness, chewiness, cohesiveness and cutting force of the meat analogues were significantly reduced compared to the control. For elasticity, there are no significant differences between all meat analogue samples prepared. The chewiness values ​​of the control sample were not significantly different from chicken breast (sample D) but were significantly different (p>0.05) from the commercial sample (sample E). Furthermore, C5 showed a chewiness score closer to chicken breast than the commercial samples, while samples B5, B10, C10 and the commercial meat analogue were not significantly different from each other and were significantly different from the other meat analogue samples. Tests of elasticity of all formulated and reference samples showed no significant differences.

[0192] The cutting forces for all samples were performed using the Warner-Bratzler method. The commercial sample required the most force to cut in the fiber direction, followed by the chicken breast and the control sample. However, the values ​​for the commercial and control samples were not significantly different from the values ​​for the chicken breast, and were not significantly different from the hybrid meat analogs of the present invention, respectively. However, less force was required to cut in the fiber orientation compared to the control, chicken breast, and commercial samples.

[0193] In conclusion, for most of the textural properties studied, the control sample was closest to chicken breast, and beef trimmings had a significant effect on the meat analogues. The addition of 50 CL and 65 CL reduced the hardness, chewiness, and cutting force of the hybrid meat analogues compared to the control sample. The elasticity and cohesiveness of the hybrid meat analogues were similar to chicken breast and the control samples, with sample C10 having the same values ​​as chicken breast. [Table 12]

[0194] B5, 5% 50 CL beef trimmings, 95% plant protein; B10, 10% 50 CL beef trimmings, 90% plant protein; C5, 5% 65 CL beef trimmings, 95% plant protein; C10, 10% 65 CL beef trimmings, 90% plant protein; D, chicken breast; E, commercial plant-based sample; CT, chicken thigh; BC24, beef cheek cooked for 24 hours; BC48, beef cheek cooked for 48 hours. Data are presented as mean (n=3) ± standard deviation. Values ​​with different capital letters within the same column are significantly different (p<0.05). 1 The sample dimensions were 20 mm×20 mm×20 mm for texture profile analysis. 2 Chicken breasts were vacuum packed and simmered at 98°C for 20 minutes. 3 The sample dimensions were 20 mm x 20 mm x 15 mm (l x b x h) as a result of the product format. 4 The sample dimensions were 15 mm x 15 mm x 15 mm for texture profile analysis as a result of the product format. Example 6: Comparison of hybrid meat products with real meat products

[0195] Three hybrid meat products of the present invention were prepared based on the above process: (A) plant-beef hybrid, (B) plant-chicken hybrid, and (C) plant-dairy hybrid. Product (A) was prepared according to Example 1 using 70% SPI and 30% minced beef. Product (B) was prepared according to Example 3 using 70% SPI and 30% minced chicken. Product (C) was prepared according to Example 4 using 35% PPC, 35% SPI, 20% MPC, and 10% WS.

[0196] Three plant-based control products were prepared using the process of the present invention. The protein sources of the three plant-based products were a combination of SPI, SPC, SPI, PPC, and WS, respectively. Soy protein concentrate (SPC; Arcon® SB, 90% dry matter, 65% protein, 4% fat, 7% ash) was purchased from Archer Daniels Midland Company (USA).

[0197] For the preparation of the above products (A), (B) and the respective plant protein only controls, soy protein isolate (SPI; SUPRO500E IP, 94% dry matter, 90% protein, 1% fat, 5% ash) was purchased from Solar (Winnipeg, USA). The composition of beef and chicken mince is 64% and 71% moisture, 16% and 4% fat, 18% and 26% protein, respectively.

[0198] To prepare the above products (C) and the respective plant protein only controls, soy protein isolate (SPI) (PROFAM 974) was purchased from Archer Daniels Midland Company (Chicago, IL, USA). The protein, fat, moisture and ash contents of SPI were approximately 85.61g ± 0.22g / 100g (dry basis), 0.3%, 5.76g ± 0.26g / 100g and 4.28g ± 0.30g / 100g, respectively. Exogenous polysaccharides of WS (FLOURCW25, 0.4% protein, 12.1% moisture, 0.5% ash, 87% carbohydrate) were purchased from Davis Trading Company (Palmerston North, New Zealand). Milk protein concentrate (MPC) was supplied by Fonterra Co-operative Group Ltd. (Auckland, New Zealand). PPC was also purchased from Davis Trading Company (Palmerston North, New Zealand) with a moisture content of 6.4% ± 0.2, protein content of 77.39% ± 0.45, fat content of 0.34% and ash content of 8.09% ± 0.76.

[0199] Control samples of beef cheek and chicken thigh were also prepared to compare textural properties.

[0200] Preparation of beef cheek meat

[0201] Before vacuum packaging, beef cheek samples (average approx. 380 g) were stripped of the surrounding fat layer and cooked in a preheated water bath at 58°C for 24 and 48 hours. Samples were removed from the water bath and immediately transferred to a 4°C freezer before being cut into desired dimensions for texture analysis.

[0202] Preparation of chicken thighs

[0203] Fresh chicken thigh samples were skinned and weighed prior to vacuum packing. They were then cooked in a water bath at 70°C for 30 minutes. After cooking, the samples were dried and then transferred to an electric hot frying pan (ZIP non-stick electric frying pan diameter 26 cm) with a surface temperature maintained at 90°C. Each sample was cooked for 2.5 minutes per side. The cooked samples were left at room temperature for 10 minutes, after which they were dried and weighed again to estimate cooking loss. The samples were then transferred to a 4°C freezer and then cut to the desired dimensions for texture analysis.

[0204] Texture analysis

[0205] For each sample type, at least three measurements were performed for texture profile analysis (TPA) and cutting force analysis.

[0206] TPA Profiling (2-byte test)

[0207] TPA analysis was performed using a texture analyzer (TA.XT Plus, Stable Micro Systems, UK) following the method by Chen et al (2010) with slight modifications. Briefly, samples were cut into squares (15mm x 15mm x 15mm) and placed on a stage with the fibre direction perpendicular to the probe. These samples were compressed twice with a P / 51 probe to 50% of their original shape at a speed of 1.00mm / s and returned to the pre-test position over 5 seconds. Tests were performed with a trigger force of 0.049N and tested in triplicate.

[0208] The following parameters were calculated from the TPA curves as shown in Figure 5 (https: / / texturetechnologies.com / resources / texture-profile-analysis):

[0209] Hardness is determined by observing the maximum load (Force 2) reached during the first deformation cycle and is related to the stiffness of the material.

[0210] Cohesion is the ratio of the area under the time / force curve for the second cycle divided by the area for the first cycle. This parameter is related to the consistency of the material. If the material survives the first cycle without disintegration, the value is close to 1, whereas if it disintegrates completely, it is close to zero.

[0211]

number

[0212] Stickiness characterizes semisolid foods and is a function of cohesiveness and hardness.

[0213] Adhesiveness = cohesiveness x hardness.

[0214] Elasticity corresponds to the ratio of the time from the start of deformation to reaching the maximum load in the second cycle (4:5) to the time required for the first cycle (1:2). This parameter is related to the recovery of the material and its viscoelastic properties.

[0215]

number

[0216] Chewiness is a parameter that is the product of hardness x cohesiveness x springiness. It relates to how easily a material can be chewed.

[0217] Chewiness = (Hardness x Cohesiveness) x Elasticity

[0218] The recovery force is calculated by dividing the upstroke area (2:) of the first compression cycle by the downstroke area (1:3). It is related to the plastic deformation of the material. If the material does not plastically deform, its value will be 1, but if the material does not recover its shape after the first compression cycle, its value will increase.

[0219]

number

[0220] Werner-Bratzler test (cutting strength)

[0221] The cutting force required for the meat analogues was analyzed using a compression test with a Warner Bratzler blade. This is a V-notched "blade" that applies a shearing action to a cylindrical sample. In contrast to the double compression test (TPA), this technique best simulated the cutting effect rather than biting. These two parameters are widely accepted methods for the mechanical evaluation of food texture. The area of ​​the required force corresponds to the toughness of the meat analogue. The process was modified from the procedure outlined by Chen et al. (2010).

[0222] Samples were cut into 15mm x 15mm rectangles with lengths determined by how much could be cut from the analogue while maintaining the required thickness. A minimum length of approximately 40mm is required for any single cut, as overhangs are essential for valid data.

[0223] If an overhang is present, a further cut of one sample can be made.

[0224] Compression occurred at a rate of 2.00 mm / sec over a distance of 45.00 mm. Samples were oriented with the fibers running perpendicular to the blade (horizontal) and tested for transverse strength.

[0225] Testing was performed with a trigger force of 0.049N and each sample was tested in triplicate.

[0226] statistical analysis

[0227] Data plots and statistical analyses (one-way analysis of variance and Tukey's multiple comparison test) were performed using Minitab software (Minitab version 16; Minitab, Inc., State College, PA, USA). Differences were considered statistically significant at a level of p < 0.05.

[0228] The results are shown in Figure 14 and Table 13. Table 13 shows whether the texture parameters of the plant protein only, plant-dairy, plant-chicken and plant-beef samples are statistically (p<0.05) similar (v) or different (x) from cooked beef cheek (24 and 48 hours sous vide cooked) and cooked chicken thigh.

[0229] [Table 13] Figure 14 and Table 13 show that the process of the present invention produces hybrid meat analogs that have a texture similar to real meat, thus solving the problems associated with incorporating textures that cannot be successfully extruded into meat-containing compositions.

[0230] 7.References Ba-Jaber.AS,Maga.JA,Schmidt.GR & Sofos.JN(1992) Development of extrusion cooking of chicken meat with various non-meat ingredients in Food Science (29) pp 761 - 782 DOI: 10.1016 / B978-0-444-888-34-1.50067-3. Boom, R., Dekkers, B., & van der Goot, AJ (August 2018) Development of a process for meat analogues. Trends in Food Science and Technology 81 DOI 10.1016 / j.tifs.2018.08.011 Bourne, M. (2002). Concepts and Measurement of Food Texture and Viscosity. Elsevier. Chen, C., Wang, R., Sun, G., Fang, H., Ma, D., & Yi, S. (2010). Effect of high pressure level and holding time on the properties of duck muscle gels containing 100% curdlan. Innovative Food Science & Emerging Technologies, 11(4), 538-542. doi:https: / / doi.org / 10.1016 / j.ifset.2010.05.004 Chiang JH, Hardacre AK, Loveday SM & Parker ME (January 2019) Effect of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues Food Structure 19 DOI 10.1016 / j.foostr.2018.11.002 Das, Arun K., Anjaneyulu, ASR, Gadekar, YP, Singh, RP, Pragati, H., (2008) Effect of full fat soya paste and textured soya granules on the quality and shelf life of goat meat nuggets during frozen storage. Meat Science, 80(3), 607-14. Hegarty, PVJ, & Ahn, PC(1976). Nutritional comparison of uncooked and cooked soy-based meat analogues and ground beef. Journal of Food Science, 41(5), 1133-1136. Knoch, A. (2016). Production of restructured meat-like products by high moisture extrusion technology. In Geoffrey W Smithers [Ed.], In Reference Module in Food Science. Amsterdam: Elsevier. Liu, S.X., Peng, M., Tu, S., Li, H., Cai, L., & Yu, X. (2016). Development of a novel meat analogue by twin-screw extrusion of blends of defatted soy flour and lean pork. Food Science and Technology International, 11(6), 463-470. doi:10.1177 / 1082013205060130 Paula, A.M., & Conti-Silva, A.C. (2014i). Correlation between texture profile and sensory and instrumental analysis of extruded snacks. Journal of Food Engineering, 121, 9-14. doi:10.1016 / j.jfoodeng.2013.08.007 Shackelford, S., Wheeler, T., & Koohmaraie, M. (1999). Evaluation of slice shear force as an objective method for assessing beef longissimus muscle tenderness. Journal of Animal Science, 77, 2693-2699. Zarzycki, P., Rzedzicki, Z., Sobota, A., & Pawlas, A. (2016). Effect of plant-meat blend composition and extrusion temperature on the physical properties of extrudates. Acta Agrophysica, 23(4). 705-717.

Claims

1. 1. A method for preparing a textured hybrid meat analog comprising: (a) combining at least one plant protein source and at least one animal protein source with water to form a protein composition having a moisture content of about 40 to about 70%, said protein composition comprising plant protein sources and animal protein sources in a ratio of about 60:40 to about 95:5, preferably about 70:30 to about 80:20; (b) injecting high pressure steam into the protein composition in a sealed container while applying shear until the protein composition reaches a temperature of about 120 to about 150°C; (c) continuously shearing the protein composition in the closed container for about 5 to about 45 minutes while maintaining the temperature and moisture of the composition; (d) cooling said protein composition to provide a textured hybrid meat analog.

2. 2. The method of claim 1, wherein the plant protein source is a plant protein powder selected from the group consisting of SPI, SPC, TVP, YPF, wheat gluten, black bean protein powder, chickpea protein powder, pea protein powder, fava bean protein powder, mung bean protein powder, rice protein concentrate, potato protein, grass protein and lupin protein, preferably SPI, PPC and YPF.

3. 10. The method of claim 1, wherein the animal protein source is selected from the group consisting of meat, dairy protein powder, and insect protein powder.

4. 4. The method according to claim 1, wherein the protein composition comprises about 60-90% SPI and about 10-40% BT, the relative amounts of SPI and BT being equal to 100%.

5. 4. The method of any one of claims 1 to 3, wherein the protein composition comprises about 60-80% plant protein powder and about 40-20% chicken meat, and the relative amounts of plant protein powder and chicken meat are equal to 100%.

6. 4. The method of any one of claims 1 to 3, wherein the plant protein powder comprises about 30-50% SPI and about 50-70% PPC, the relative amounts of SPI and PPC being equal to or less than 100%.

7. A method according to any one of claims 1 to 3, wherein the protein composition comprises about 20-45% SPI, about 20-45% PPC, and about 10-40% MPC, and the relative amounts of SPI, PPC, and MPC are equal to 100%.

8. 10. The method of claim 1, wherein in step (b), the protein composition is heated to about 130 to about 140°C in the closed container while shear is continuously applied to the composition.

9. 2. The method of claim 1, wherein in step (b), the pressure in the closed vessel reaches about 2-3 bar.

10. 10. The method of claim 1, wherein the protein composition is preheated to about 60 to about 80°C, preferably about 65 to about 75°C, more preferably about 70°C, prior to rapid heating by steam injection.

11. 10. The method of claim 1, conducted in a mixer comprising a sealable vessel containing at least one steam inlet, said mixer comprising a mixing device capable of applying shear to the vessel contents.

12. 12. The method of any one of claims 8 to 11, wherein the closed vessel is subjected to shear by a mixing wheel and an agitator with one or more arms, the mixing wheel and agitator arms rotating in opposite directions.

13. 13. The method of claim 12, wherein the mixing wheel rotates about 50 to about 100 times faster than the agitator, preferably about 80 times faster.

14. 10. The method of claim 1, wherein in step (c), the conditions of temperature, moisture, and shear within the sealed container are maintained for about 5 minutes, about 10 minutes, or about 15 to about 30 minutes.

15. A hybrid meat analog prepared using the method of claim 1.

16. A textured hybrid meat analogue comprising a plant protein source and an animal protein source in a ratio of about 60:40 to about 95:5, (preferably about 70:30 to about 80:20), wherein the protein fibers are substantially aligned.

17. A textured hybrid meat analog comprising an SPI of about 60-90 and a BT of about 10-40, wherein the relative amounts of SPI and BT are equal to 100%, and wherein the hardness of the meat analog is within a maximum of 50% of that of chicken breast when vacuum packaged and boiled in water at 98°C for 10 minutes.

18. A textured hybrid meat analog comprising about 10-40% minced chicken and about 60-90% plant protein, wherein the relative amount of chicken to plant protein is 100%, the plant protein comprises about 30-50% SPI and 50-70% PPC, the relative amount of SPI to PPC equals 100, and the firmness of the analog when pan-fried is within 10% of that of chicken breast.

19. 19. The textured hybrid meat analog of any one of claims 16 to 18, having at least one of the following properties: 15mm ３ When a sample of this type was analyzed by double compressing it to 50% of its original size at a rate of 1.00 mm / s using a P / 51 probe and then returning it to its pre-test position over a period of 5 seconds, (a) the hardness is at least about 15N; (b) the cutting force is at least about 10 N; (c) the cohesiveness is less than about 0.85; (d) The adhesive strength is about 8N to about 40N. (e) a resilience greater than about 0.4, preferably from about 0.6 to about 0.8; (f) The chewiness is about 5N to about 35N.

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