Meat-like products and methods

Abstract

The present invention provides a meat analog product comprising 10-60% by weight vegetable protein, at least 0.1% by weight binder, 10-60% by weight water, and 5-40% by weight non-hydrogenated vegetable fat, the non-hydrogenated vegetable fat having a saturated fatty acid (SAFA) content of at least 40% by weight and a solid fat content (SFC) at 20° C. of at least 20%. The present invention also provides a method for producing the meat analog product.

Description

Technical Field

[0001]

Background Art

[0002] A meat analogue means a food product made from vegetarian ingredients, excluding the use of animal meat and sometimes also derived animal products such as dairy products. Many analogues are soy-based (e.g., tofu, tempeh) or gluten-based, but now there are also cases where they are based on pea protein. The market for meat analogues includes vegetarians, vegans, non-vegetarians who want to reduce their meat consumption, and people who follow religious dietary rules. It is generally undisputed that the protein structure is the most decisive factor in determining the texture and mouthfeel of meat analogue products. Most new product development efforts are centered around further improving the texturization of plant proteins.

[0003] The list of seemingly previously published documents in this specification should not be construed as an approval that such documents are part of the state of the art or common general knowledge.

[0004] WO2017070303 (Beyond Meat) describes a vegetarian meat-like food product that includes a structured protein product bound by a binder, resulting in a product having physical, textural and sensory properties comparable to animal meat. Its properties are said to be due to the microscopic protein structure.

[0005] WO 2015 / 153666 (Impossible Foods) describes a meat replica composition comprising 5 to 88% by weight of meat batter, comprising isolated plant protein and edible fiber components, 0 to 40% by weight of a carbohydrate-based gel, 5 to 35% by weight of non-animal fat, and a flavoring agent, binder, heme-containing protein and / or iron salt, particularly leghemoglobin, selected from cucumber extract or melon extract.

[0006] Meat-like products typically need to be cooked before their sensory properties can be evaluated. Cooking usually involves heat treatment above 100°C and may include, for example, baking, grilling, boiling, or microwave cooking. Typically, the product reaches temperatures above 100°C, and the meat-like composition undergoes chemical transformation, particularly protein denaturation, and some water evaporates, mainly depending on the applied temperature and cooking time. [Overview of the Initiative]

[0007] explanation The subject of this invention is to provide a meat-like product having acceptable sensory characteristics. Another subject of this invention is to provide a meat-like product having improved sensory characteristics.

[0008] The meat-like product comprises 10–60% by weight of vegetable protein, at least 0.1% of a binder, 10–60% by weight of water, and 5–40% by weight of unhydrogenated vegetable fat, the vegetable fat having at least 40% saturated fatty acid (SAFA) content and at least 20% solid fat content (SFC) at 20°C. Typically, SFC is measured according to ISO 8292-1 (unstabilized).

[0009] Any preferences and choices for any given aspect, feature, or parameter of the present invention should be considered to be disclosed in conjunction with any and all preferences and choices in all other aspects, features, and parameters of the present invention, unless otherwise indicated in the context.

[0010] It was found that the fat phase has a surprisingly large impact on the sensory properties of meat substitutes. Meat substitutes having a fat phase according to the present invention will exhibit acceptable sensory properties after cooking. In particular, it was found that the vegetable fat used according to the present invention improves the sensory properties compared to reference meat substitutes. Furthermore, meat substitutes according to the present invention were easy to process in food processing equipment such as mixers and extruders.

[0011] Compared to several known fats used in meat-like products, the known fats used have a lower SAFA and / or lower solid fat content at 20°C.

[0012] WO2017070303A1 refers to the use of approximately 25% lipids, and Example 3 shows an agar / water-based hydrogel with added canola oil, coconut oil, or palm oil. The meat-like foods in Table 7 use 36-45% meat structural protein products and approximately 10-25% of this hydrogel “agent-releasing system,” which is prepared with 36.5% water, 1.4% agar, 2.4% pea protein, 12.2% coconut oil, 42.6% canola oil, and 4.9% flavoring agent, and thus the hydrogel contains approximately 54.8% lipids. Canola oil is a liquid oil at room temperature (20°C), while coconut oil has a relatively low sliding melting point, slightly above room temperature at 24-26°C (Ullmann's encyclopedia of industrial chemistry, Vol A10, Fats and oils, VCH, Weinheim 1995).

[0013] Example 6 of WO2015 / 153666 (Impossible Foods) describes the preparation of a "flavored infused fat replica" based on the iron-containing protein leghemoglobin, which also contains RBD coconut oil and is used in a hamburger product containing 13.5% fat and 54.1% vegetable-based "meat dough" as described in Example 11. A similar coconut oil-based fat replica is prepared in Example 15 and used in amounts of 9-10% in Examples 16-18. Example 23 describes an "adipose replica" using a 1:1 mixture of coconut oil and unspecified palm stearin.

[0014] WO2014 / 110532 describes a taste composition containing iron-binding heme protein, and in its examples, coconut oil is included as the vegetable fat.

[0015] WO2013 / 010042 describes the preparation of adipose tissue analogues containing rice bran oil. Rice bran oil is a liquid oil at room temperature.

[0016] Plant-based proteins can be derived from various plant sources, such as soybeans, peas, sunflowers, rapeseed, and various other vegetable sources. The protein content of food can be measured, for example, by AOAC International reference methods AOAC990.03 and AOAC992.15. Proteins from various sources can be mixed. Proteins from allergen-free sources are preferred.

[0017] Many protein forms suitable for food applications are commercially available. Proteins may be in their natural forms, or they may be processed and supplied as denatured and / or partially hydrolyzed proteins.

[0018] Water typically exists in varying amounts as a component of food ingredients, for example, bound to proteins. Additional water, or water-containing ingredients, can be added to achieve the desired moisture level. Water can also be used to add dissolved food additives such as salt and flavorings.

[0019] A binder is defined as an agent that provides a binding structure, allowing other components to form aggregates. In particular, binders are useful for incorporating fats, water, and proteins into a product. Many suitable food binders are known in the art. Typically, multiple binders are used in combination to form binding structures in the final product.

[0020] The term "fat" refers to glyceride oils containing fatty acid acyl groups and does not imply a specific melting point. The term "oil" is used synonymously with "fat." The fat / lipid content of food can be measured by various methods, such as the AOAC International certified analytical method AOAC 954.02.

[0021] The term "fatty acid" refers to a linear saturated or unsaturated (including monounsaturated and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. Fatty acids with x carbon atoms and y double bonds may be represented as Cx:y. For example, palmitic acid may be represented as C16:0, and oleic acid may be represented as C18:1.

[0022] The percentage of fatty acids in the compositions referred to herein includes the acyl groups of tri-, di-, and mono-glycerides present in the glycerides and is based on the total weight of C8-C24 fatty acids. The fatty acid profile (i.e., composition) can be measured, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography in accordance with ISO 12966-2 and ISO 12966-4.

[0023] The term "triglyceride" refers to a glyceride consisting of three fatty acid chains covalently bonded to a glycerol molecule. The percentage of the acid refers to the acid based on the total weight of C8 to C24 fatty acids bonded as acyl groups in the glycerides in the fatty composition.

[0024] SAFA content is defined as the total weight of saturated fatty acids (including trans fatty acids) relative to the weight of all fatty acids present.

[0025] The SFC value is preferably measured by NMR pulses using the method described in ISO 8292-1 (unstabilized). In this method, the sample is dissolved, cooled to the desired measurement temperature, and then the solid fat content is measured by NMR.

[0026] For any given aspect, feature, or parameter of the present invention, unless otherwise indicated in the context, it should be regarded as being disclosed in combination with any and all preferences and options in all other aspects, features, and parameters of the present invention.

[0027] In a preferred embodiment, the meat analogue product has a protein content in an amount of 15 to 50% by weight, preferably 15 to 40% by weight.

[0028] In another preferred embodiment, the fat content is 5 to 35% by weight, preferably 10 to 30% by weight.

[0029] It is preferred that the weight ratio of protein to fat is 4:1 to 1:4, preferably 3:1 to 1:2, more preferably 2:1 to 1:1. At these ratios, the sensory properties of the product are particularly good.

[0030] In a preferred embodiment, the binder comprises one or more binders selected from starch, gluten, puree, starch, gum, and polysaccharide. Common binders known in the art include green puree, potato puree, potato starch, corn starch, tapioca starch, pea starch, wheat gluten, corn gluten, rice gluten, xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, maltodextrin, and carrageenan. Binders of natural origin are preferred.

[0031] In a preferred embodiment, the vegetable fat has a monounsaturated fatty acid content of 20 to 40%.

[0032] In another preferred embodiment, the vegetable fat has a polyunsaturated fatty acid content of less than 10% by weight.

[0033] It is preferable that the vegetable fat has a solid fat content of at least 30%, more preferably at least 40%, more preferably at least 50%, and more preferably at least 60% at 20°C. A higher solid fat content provides a meat-like product that is easier to process with food processing equipment such as a mixer or extruder. Preferably, the vegetable fat has a solid fat content of 20-80% at 20°C.

[0034] Preferably, the vegetable fat has a fatty acid content having a C12:0 content of less than 10% by weight, preferably less than 8%, more preferably less than 6%, more preferably less than 4%, more preferably less than 2%, and more preferably less than 1%. Typical sources of C12 fatty acids are coconut oil and palm kernel oil.

[0035] In a preferred embodiment, the vegetable fat has a fatty acid content in which the sum of C16:0 and C18:0 is at least 40%, preferably 40-80%, and more preferably 50-70%.

[0036] It is preferable that the vegetable fat contains less than 2% trans fatty acids, preferably less than 1% trans fatty acids. Partial hydrogenation of vegetable fats leads to the formation of trans fatty acids, and large amounts of trans fatty acids are undesirable from a health perspective. Therefore, non-hydrogenated vegetable fats are preferred.

[0037] It is preferable that the vegetable fat contains at least 40% C16:0, more preferably at least 50% C16:0. A typical plant source of C16:0 is palm oil.

[0038] Preferably, the vegetable fat contains palm stearin. The stearin fraction of palm oil provides excellent sensory properties to the product. More preferably, the vegetable fat contains transesterified palm stearin. Transesterified palm stearin provides more desirable sensory properties than untransesterified palm stearin.

[0039] In another preferred embodiment, the vegetable fat contains at least 40% C18:0, more preferably at least 50% C18:0. Preferably, the vegetable fat contains at least one fat derived from shea, illipe, sal, kokum, alambrachia, or mango. These fats are relatively rich in C18:0. Most preferably, the vegetable fat contains shea stearin. The stearin fraction of shea butter provides excellent sensory properties to the product. In a preferred embodiment, the vegetable fat is essentially palm fat-free. "Essentially palm fat-free" means that the vegetable fat contains less than 1% by weight of palm fat, preferably less than 0.5% by weight, more preferably less than 0.1% by weight, and most preferably palm fat-free.

[0040] The present invention also provides a method for preparing a meat-like product as described in any of the preceding claims, the method comprising the steps of providing a plant-derived protein, providing at least one binder, providing water, providing a non-hydrogenated vegetable fat having at least 40% saturated fatty acid content and at least 20% solid fat content at 20°C, and mixing the protein, binder, water, and non-hydrogenated vegetable fat.

[0041] Next, the meat-like product can be formed into any desired shape, such as a hamburger, ball, sausage, or skewer. The meat-like product can then be cooked, for example, by baking or grilling.

[0042] In a preferred embodiment, the vegetable fat is provided as flakes or a dry powder. The flakes or dry powder can be easily mixed into the product without the need to dissolve the fat first.

[0043] Herein, the present invention will be described based on the following non-limiting embodiments.

[0044] Example 1 Three fats for testing were prepared from commercially available sources. Fat A is transesterified palm stearin prepared by chemical transesterification of a mixture of 90% palm oil stearin IV 35 and 10% palm oil stearin IV 4. Fat B is shea stearin selected to have a similar SAFA value to fat A. For standardization, shea stearin can be mixed with liquid oil, preferably shea olein. Fat C is a reference fat consisting of a blend of 75% sunflower oil and 25% coconut oil. Fat C was selected as a reference because it has properties comparable to coconut oil-based fat components used in several meat-like products, for example, the coconut / canola example described in WO2017070303 (Beyond Meat). [Table 1]

[0045] Example 2: Preparation of meat dough products Meat products in the form of meat dough were prepared according to the following recipe, with the added fat being either fat A, fat B, or reference fat C. Fat A was provided in flake form and could be easily added as a dry matter. Fat C was somewhat inconvenient to handle at room temperature, so it was first heated to 60°C and then poured into the mixture as a liquid. [Table 2]

[0046] The fat was mixed into the mixture with the other dry ingredients using a Hobart mixer, and then the additives were added. Subsequently, mango beans, tomato puree, and broth were added during mixing until a uniform dough was obtained.

[0047] Mung bean and superpea protein isolates are the primary protein sources in this recipe. Wheat gluten, breadcrumbs, potato starch, and tomato puree form binding components, but alternative binders can also be used. Broth (20g of dry ingredients per 100g) is added to enhance flavor and moisture. Tomato puree contributes to color and taste, in addition to having some binding properties. Other additives contribute to the taste.

[0048] The total food component composition of the uncooked meat dough was calculated based on component analysis using data provided in documentation by the ingredient supplier. Because some components contain small amounts of fat, the total fat content will be slightly higher than that of added fat A or B. [Table 3]

[0049] Example 3: Cooking of meat-like products and sensory evaluation of cooked products The following meat mixture can be used in various shapes ready for further cooking, baking, or grilling. For sensory evaluation, the meat mixture was shaped into 40g hamburger patties, preheated at 80°C for 15 minutes, and then cooled to room temperature. Before serving, the hamburgers were baked under controlled temperature and baking time. The freshly baked products were tested for the following sensory characteristics.

[0050] Characteristics tested by a skilled test panel: 1. Tightness / Hardness: Indicates how tight the product is when bitten, ranging from no resistance to a firm texture. 2. Chewiness / Moisture: Indicates the chewing time required before swallowing a portion of a product of a given size, ranging from "chewy" to "soft." 3. Cohesiveness: This indicates whether the product breaks apart or clumps together in the mouth, ranging from easily breaking apart to clumping together. 4. Elasticity / Resilience: Indicates whether the product returns to its original shape or remains deformed after mechanical pressure is applied with teeth (without biting the product). The range is from the product remaining deformed to the product returning to its original shape. 5. Mouthfeel: Indicate how the sample's texture feels in the mouth, ranging from "unpleasant" to "pleasant". 6. Oiliness: Whether or not the sample leaves an oily feeling in the mouth after consumption is indicated on a scale ranging from "oiliness," where the fatty components disappear quickly from the mouth after consumption, to "waxiness," where the fatty components of the product remain in the mouth. 7. Juiciness: This refers to how moist the sample is in the mouth and how much moisture is released after chewing. It is rated from "dry" to "juicy". 8. Overall Rating: Express your overall judgment of the sample compared to the reference, on a scale from "unpleasant" to "good."

[0051] The hamburgers were tested by a skilled test panel. Both fat A and B received higher overall ratings than reference fat C. The results are shown in the spider plot, Figure 1.

[0052] Fat A exhibited relatively higher firmness, cohesiveness, elasticity, mouthfeel, and greasiness, as well as lower chewability and juiciness, compared to reference fat C. In particular, fat scored better in cohesiveness and elasticity.

[0053] Fat B exhibited relatively higher firmness, cohesiveness, elasticity, mouthfeel and oiliness, chewability and juiciness compared to reference fat C, with firmness, cohesiveness, cohesiveness and mouthfeel being particularly outstanding.

[0054] Comparing fat A and fat B, non-palm fat B received a higher overall rating than fat A, particularly in terms of chewability, mouthfeel, and juiciness. [Brief explanation of the drawing]

[0055] [Figure 1] This figure shows the results according to the present invention.

Claims

1. 10-60% by weight of plant protein, At least 0.1% by weight of a binder, 10-60% by weight of water, 5-40% by weight of non-hydrogenated vegetable fats A meat-like product containing, A meat-like product wherein the vegetable fat has a fatty acid content having at least 40% saturated fatty acids (SAFA), less than 10% by weight of C12, and at least 60% solid fat (SFC) at 20°C.

2. The meat-like product according to claim 1, wherein the amount of protein is 15 to 50% by weight.

3. The meat-like product according to claim 2, wherein the amount of protein is 15 to 40% by weight.

4. A meat-like product according to any one of claims 1 to 3, wherein the amount of fat is 5 to 35% by weight.

5. The meat-like product according to claim 4, wherein the amount of fat is 10 to 30% by weight.

6. The meat-like product according to any one of claims 1 to 5, wherein the vegetable fat has a monounsaturated fatty acid content of 20 to 40%.

7. The meat-like product according to any one of claims 1 to 6, wherein the vegetable fat has a polyunsaturated fatty acid content of less than 10% by weight.

8. The meat-like product according to any one of claims 1 to 7, wherein the vegetable fat has a fatty acid content having a C12 content of less than 8%.

9. The meat-like product according to claim 8, wherein the vegetable fat has a fatty acid content having a C12 content of less than 6%.

10. The meat-like product according to claim 9, wherein the vegetable fat has a fatty acid content having a C12 content of less than 4%.

11. The meat-like product according to claim 10, wherein the vegetable fat has a fatty acid content having a C12 content of less than 2%.

12. The meat-like product according to claim 11, wherein the vegetable fat has a fatty acid content having a C12 content of less than 1%.

13. The meat-like product according to any one of claims 1 to 12, wherein the vegetable fat has a fatty acid content in which the sum of C16:0 and C18:0 is at least 40%.

14. The meat-like product according to claim 13, wherein the vegetable fat has a fatty acid content in which the sum of C16:0 and C18:0 is 40 to 80%.

15. The meat-like product according to claim 14, wherein the vegetable fat has a fatty acid content in which the sum of C16:0 and C18:0 is 50-70%.

16. (i) The vegetable fat has a fatty acid content having at least 40% C16:0, and / or (ii) The vegetable fat contains at least 40% C18:0, the meat-like product according to any one of claims 1 to 15.

17. (i) The vegetable fat has a fatty acid content having at least 50% C16:0, and / or (ii) The vegetable fat contains at least 50% C18:0, the meat-like product according to claim 16.

18. The meat-like product according to claim 16 or 17, wherein the vegetable fat comprises palm stearin.

19. The meat-like product according to claim 18, wherein the vegetable fat comprises transesterified palm stearin.

20. The meat-like product according to claim 18 or 19, wherein the vegetable fat comprises at least one fat derived from shea, illipe, sal, kokum, alambrachia, and mango.

21. The meat-like product according to any one of claims 18 to 20, wherein the vegetable fat contains a fatty component derived from palm oil in an amount of less than 1% by weight.

22. The meat-like product according to any one of claims 1 to 21, wherein the vegetable fat comprises siastearin.

23. A method for preparing a meat-like product according to any one of claims 1 to 22, - Step of providing plant-derived protein, - A step of providing at least one binder, - Step of providing water, - A step of providing a non-hydrogenated vegetable fat having a fatty acid content of at least 40% saturated fatty acids, less than 10% by weight of C12, and at least 30% solid fat content at 20°C. - A step of mixing the protein, binder, water, and non-hydrogenated vegetable fat. Methods that include...

24. The method according to claim 23, wherein the vegetable fat is provided as flakes or as a dried powder.

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