Minced meat analogue

Abstract

The invention relates to a minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) chunks; (b) 20-45% by weight of the minced meat analogue of a binding emulsion containing the following ingredients: (b1) 8-50% by weight of the binding emulsion of liquid oil having a saturated fatty acid content of less than 30% by weight; (b2) 8-50% by weight of the binding emulsion of solid fat particles having a saturated fatty acid content of less than 50% by weight; (b3) 25-70% by weight of the binding emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70% by weight of the binding emulsion; where the combination of components (a) to (b) constitutes at least 80% by weight of the minced meat analogue.

Description

MINCED MEAT ANALOGUE Field of invention The present invention relates to a minced meat analogue, a method for preparing such a minced meat analogue for consumption, and a process for producing such a meat analogue. Examples of minced meat analogues according to the present invention include vegetarian minced meat as well as vegetarian minced meat formed into patties (e.g., vegetarian burgers) or balls (e.g., vegetarian meatballs). Background of the invention A hamburger (or burger) is a cooked patty of ground meat, usually beef, typically placed inside a sliced ​​bread roll. The patty may be fried or grilled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chili peppers; condiments such as ketchup, mayonnaise, mustard, pickle relish, or "special sauce"; and are frequently placed on sesame seed buns. Because the term “hamburger” usually implies beef, for clarity “hamburger” may be associated with the type of meat or meat substitute used, as in beef burger, turkey burger, chicken burger, fish burger, or veggie burger. A veggie burger (or vegetarian burger) is a hamburger patty that does not contain meat. These burgers can be made from ingredients such as beans, especially soybeans and tofu, nuts, grains, seeds, seaweed, or fungi, such as mushrooms or mycoprotein. Brief description of the invention The inventors have developed a minced meat analogue that can be cooked in the same manner as ordinary minced meat to produce a cooked minced meat analogue that, in terms of consumer quality and appearance, is very similar to reference meat-based products. The minced meat analogue of the present invention is easy to prepare and can be stored in frozen form until ready for consumption. A first aspect of the invention relates to a minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) chunks; (b) 20-45% by weight of the minced meat analogue of a binding emulsion containing the following ingredients: (b1) 8-50% by weight of the liquid oil binder emulsion having a saturated fatty acid content of less than 30% by weight; (b2) 8-50% by weight of the solid fat particle binder emulsion having a saturated fatty acid content of more than 50% by weight; wherein preferably at least 80% by weight of the solid fat particles in the binder emulsion have a particle size, as determined by laser diffraction, in the range of 30-350 pm. (b3) 25-70% by weight of the water-binding emulsion; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70% by weight, preferably at least 80% by weight of the binding emulsion; wherein the combination of components (a) to (b) constitutes at least 80% by weight, preferably at least 90% by weight of the minced meat analogue and preferably the protein content of the minced meat analogue is in the range of 10 to 20%, more preferably in the range of 12 to 18% by weight of the minced meat analogue. The minced meat analogue of the present invention comprises TVP pieces and a binding emulsion containing water, oil, and fat particles. The binding emulsion acts as both a lubricant and a glue, enabling the preparation of a cohesive mass that can be pumped and shaped into a patty or ball and does not separate during storage, handling, and preparation. Furthermore, the binding emulsion significantly impacts the consumer quality of the cooked minced meat analogue, affecting important quality attributes such as succulence, bite, oily mouthfeel, and flavor release. Unlike minced meat analogues, the minced meat analogue of the present invention contains liquid oil and solid fat as separate components. In the preparation of meat analogues, it is common practice to thoroughly mix liquid oil with melted solid fat before combining it with other food ingredients at a temperature above the melting point of the fat mixture. This allows the solid fat to form a crystalline matrix upon supercooling of the product mixture, preventing oil exudation. This phenomenon is also used to prevent oil separation in margarines and shortenings. Experiments have unexpectedly revealed that solid fat particles and liquid oil can be added to the binding emulsion of the present minced meat analogue in the quantities indicated above without causing significant oil exudation. Furthermore, the presence of both liquid oil and solid fat in the binding emulsion allows for the preparation of the minced meat analogue at or below ambient temperatures, as both the fat particles and the liquid oil can be readily dispersed throughout the product mass during mixing. In contrast, a mixture of solid fat and liquid oil cannot be easily dispersed, as such a mixture is a semi-solid mass at room temperature. Dispersing such a semi-solid mass requires applying high-shear conditions, which have an adverse effect on the structure of the minced meat analogue.An important advantage associated with preparing the minced meat analogue at near room temperature lies in the fact that the oxidation of unsaturated fatty acids in the liquid oil is effectively minimized. A second aspect of the invention relates to a method for preparing the aforementioned minced meat analogue for consumption, said method comprising frying or roasting said minced meat analogue. A third aspect of the invention relates to a process for preparing a minced meat analogue, said process comprising: • Mix textured vegetable protein (TVP) particles with water to produce hydrated TVP pieces; • Mix the hydrated TVP pieces with water, solid fat powder, and liquid oil to produce a vegetarian dough while keeping the temperature of the mixture below the melting point of the solid fat. Detailed description of the invention The words “comprising” and “containing” as used herein should not be interpreted restrictively as meaning “consisting of.” In other words, in addition to the features listed after these words, unlisted features may also be present. Unless otherwise stated, numerical intervals expressed in the format “de xay” or “xy” are understood to include x and y. When multiple preferred intervals are described in the format “de xay” or “xy” for a specific characteristic, it is understood that all intervals combining the different endpoints are also included. For the purpose of the invention, ambient temperature is defined as a temperature of approximately 20°C. Unless otherwise stated, weight percentages (% wt) are based on the total weight of the composition. Additionally, unless otherwise stated, weight percentages are based on wet weight. The term “water content” as used herein, unless otherwise stated, refers to the total water content. The term “minced meat analogue” as used herein refers to a vegetarian product having an appearance and structure similar to that of minced meat. More particularly, like minced meat, the minced meat analogue of the present invention is mostly (>50% by weight) composed of small pieces of elastic material moistened on the outside by an aqueous liquid. The term “minced meat analogue” also encompasses products formed from such a minced meat analogue, such as patties and balls. The term “textured vegetable protein (TVP)” as used herein refers to a food ingredient made from edible protein sources and characterized by having structural integrity and an identifiable texture such that each unit will withstand hydration during cooking and other procedures used in food preparation for consumption. TVP is normally produced by extrusion. The terms “oil” and “fat” as used herein refer to a glyceride component containing at least 80% by weight of glycerides selected from triglycerides, diglycerides and combinations thereof. The term liquid oil, as used herein, refers to an oil that contains no solids at 20 °C (N20 = 0%). The solid fat content at 20 °C can be determined using method ISO 82922:2008. The term “solid fat” as used herein refers to a fat that contains at least 20% solid fat at 20°C (N20 ^20%). The term “undenatured” as used herein in relation to proteins refers to proteins that still have the secondary structure which is present in their native state. The term “dry matter” as used herein refers to the matter that remains after water and other volatile components have been removed by evaporation using a forced-air oven (2 hours at 103 °C, or longer if all moisture has not been removed). Liquid oil and solid fat particles are present in the minced meat analogue as separate components. A fraction of the solid fat particles can be captured as distinguishable fat particles within liquid oil droplets, thereby reducing the liquidity of these droplets. In addition to hydrated TVP pieces and the binding emulsion, the minced meat analogue may contain other ingredients in the form of particulate matter with a particle weight of at least 1 mg. Pieces of vegetables or spices are an example of this type of particulate matter. The minced meat analogue of the present invention is preferably raw, allowing for local preparation of the cooked minced meat analogue using conventional cooking techniques, such as grilling and frying. In this case, "uncooked" means that the complete minced meat analogue, i.e., the minced meat analogue in its entirety, has not been heated to temperatures above 60°C. However, the ingredients of the minced meat analogue, such as TVP pieces, may have been heated to temperatures above 60°C during their production. In another advantageous embodiment, the minced meat analogue is frozen. More preferably, the minced meat analogue is a frozen raw minced meat analogue. More preferably, the minced meat analogue is a frozen raw minced meat analogue shaped into a patty or a ball. Frozen distribution and storage offer the advantage that, especially when the minced meat analogue is uncooked, the product can be stored for a long time until prepared for consumption. The "meaty" character of the minced meat analogue of the present invention is well retained during frozen storage. The minced meat analogue of the present invention may contain animal products other than meat, such as egg and dairy products. According to a preferred method, the minced meat analogue is configured, for example, in the form of a patty or a ball. The meat analogue with a shape preferably has an open structure, i.e., the interior of the shaped product comprises small spaces that are filled with air. According to a particularly preferred method, the minced meat analogue is shaped into a patty weighing 60–200 grams, more preferably 90–140 grams. Ideally, the patty has an average diameter in the range of 80–150 mm and an average height in the range of 5–15 mm. The water content of the minced meat analogue normally falls in the range of 50-70%, more preferably in the range of 55-65% by weight of the minced meat analogue. The protein content of the minced meat analogue preferably falls in the range of 10-20%, more preferably in the range of 12-18% by weight of the minced meat analogue. Preferably, at least 70% by weight, more preferably at least 80% by weight, of the total protein content of the minced meat analogue is vegetable protein selected from soy protein, legume protein, wheat protein, rice protein, and combinations thereof. Examples of legume proteins that may be used include lentil protein, pea protein, fava bean protein, lupin protein, and combinations thereof. According to a particularly preferred embodiment, at least 50% by weight, more preferably at least 60% by weight, and more preferably at least 75% by weight of the total amount of protein in the minced meat analogue is soy protein. The total fat content of the minced meat analogue preferably falls in the range of 8-22%, more preferably in the range of 10-20% by weight of the minced meat analogue. The total amount of fat in the minced meat analogue typically has the following fatty acid composition: 20-40% by weight of palmitic acid; 0-20% by weight of stearic acid; 12-60% by weight of oleic acid; 10-50% by weight of polyunsaturated fatty acid; where the total amount of saturated fatty acids does not exceed 50% by weight. The fatty acid composition can be determined using the ISO 12966-4:2015 method. The minced meat analogue preferably contains 1-5%, more preferably 1.5-3.5% by weight of the minced meat analogue of dietary fiber. Calculated on the weight of the dry matter of the minced meat analogue, the minced meat analogue preferably contains 3-15% by weight, most preferably 4-9% by weight of dietary fiber. The carbohydrates are preferably contained in the minced meat analogue at a concentration of 1-8%, more preferably 2-6% by weight of the carbohydrate minced meat analogue. Calculated on the weight of the dry matter of the minced meat analogue, the minced meat analogue preferably contains 2-20% by weight, most preferably 4-15% by weight of carbohydrates. The starch content of the minced meat analogue, calculated on the weight of the dry matter of the minced meat analogue, preferably falls in the range of 2-18% by weight, more preferably in the range of 3-14% by weight. Preferably, the minced meat analogue contains, calculated on the weight of the dry matter of the minced meat analogue, 0-4% sugars, very preferably 0-2% sugars. The minced meat analogue of the present invention preferably contains 0.2-3%, more preferably 0.3-2%, of salt by weight of the minced meat analogue. Herein, the term salt refers to sodium chloride, potassium chloride, and combinations thereof. The pH of the vegetarian minced meat analogue preferably falls in the range of pH 5 to pH 7.5, more preferably in the range of pH 5.8 to pH 6.8. In a preferred embodiment, the minced meat analogue contains 40-75%, more preferably 50-72% by weight of the minced meat analogue from hydrated TVP pieces. Hydrated TVP pieces can be prepared by stirring dry TVP particles with water. Dry TVP particles are commercially available. These dry TVP particles are typically produced by extrusion, cooking, and drying. Hydrated TVP pieces in the minced meat analogue typically have a water content of at least 50%, more preferably 60-78% by weight of the hydrated TVP pieces. The protein is preferably contained in the hydrated TVP pieces at a concentration, calculated by weight of the dry matter of the hydrated TVP pieces, of at least 50% by weight, more preferably at least 60% by weight, most preferably at least 62% by weight. The hydrated TVP pieces present in the minced meat analogue can have different shapes, such as sphere-like, fiber-like, and leaf-like. Hydrated TVP pieces in the minced meat analogue typically contain, calculated on the dry weight basis of the hydrated TVP pieces, 50-80% by weight of protein, 0-5% by weight of fat, and 3-30% by weight of dietary fiber. More preferably, hydrated TVP pieces in the minced meat analogue typically contain, calculated on the dry weight basis of the hydrated TVP pieces, 65-75% by weight of protein, 0.5-4% by weight of fat, and 6-24% by weight of dietary fiber. Preferably, at least 80% by weight, more preferably at least 90% by weight, of the total protein content of the veggie burger is selected plant protein from soy protein, legume protein, wheat protein, rice protein, and combinations thereof. Examples of legume proteins that may be used include lentil protein, pea protein, fava bean protein, lupin protein, and combinations thereof. In a more preferred embodiment, at least 80% by weight, more preferably at least 90%, and most preferably at least 95% by weight of the total amount of protein in the hydrated TVP pieces is protein selected from soy protein, pea protein, gluten, and combinations thereof. According to a particularly preferred embodiment, at least 70% by weight, more preferably at least 80% by weight, most preferably at least 85% by weight of the total amount of protein in the hydrated TVP pieces is soy protein. The minced meat analogue preferably comprises 18-48%, more preferably 20-45% and most preferably 25-42% by weight of the minced meat analogue, of the binding emulsion containing water, liquid oil and solid fat particles. The water content of the binder suspension preferably falls in the range of 28-60%, more preferably in the range of 30-50% by weight of the binder emulsion. According to a preferred embodiment, the binding emulsion contains 1-15%, more preferably 2-12%, and very preferably 3-10% by weight of a thermogelling binder selected from undenatured palatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methylcellulose, and combinations thereof. The application of the thermogelling binder to the binding emulsion offers the advantage of producing a firm product that will withstand handling, can be easily shaped / molded, and provides a pleasant bite upon consumption. The thermogelling binder of the binding emulsion advantageously includes methylcellulose. Preferably, the binding emulsion contains 1-12%, more preferably 2-10%, and most preferably 3.0-8.0% by weight of methylcellulose. The minced meat analogue preferably contains, calculated by weight of the dry matter of the minced meat analogue, 2.5-10% by weight, more preferably 3.0-9.0% by weight, most preferably 5.0-8.0% by weight of methylcellulose. The methylcellulose used according to the present invention preferably has a methoxyl content of 20% to 40%, more preferably from 24% to 36%. In another preferred embodiment, the methylcellulose employed has a viscosity at a temperature of 20 °C and a concentration of 2% by weight in water of 20,000-1,000,000 cP (20-1,000 Pa-s), more preferably 30,000-500,000 cP (30-500 Pa-s) and very preferably 35,000-200,000 cP (35-200 Pa-s). The molecular weight of methylcellulose preferably falls in the range of 100 to 250 kDa, more preferably in the range of 150 to 220 kDa. According to a preferred embodiment, methylcellulose has a gelation temperature of at least 30 °C, more preferably a gelation temperature in the range of 35 °C to 60 °C, and very preferably a gelation temperature in the range of 40 °C to 50 °C. According to another preferred embodiment, the binding emulsion contains 0.3-8%, more preferably 0.5-6% and very preferably 0.6-4% by weight of the binding emulsion of an undenatured vegetable protein selected from undenatured palatin, undenatured glycinin, undenatured legumin, and combinations thereof. Methylcellulose and undenatured vegetable protein, selected from undenatured palatin, undenatured glycinin, undenatured legumin, and combinations thereof, are normally present in the minced meat analogue in a weight ratio of 1:1 to 8:1. More preferably, methylcellulose and undenatured vegetable protein are present in the minced meat analogue in a weight ratio of 3:2 to 6:1. The water content of the binding emulsion preferably falls in the range of 28-65%, more preferably 32-60% by weight of the binding emulsion. The fat content of the binder suspension preferably falls in the range of 30-68%, more preferably 35-65% by weight of the binder emulsion. The binding emulsion preferably contains 10-40%, more preferably 12-30% by weight of the binding emulsion of the liquid oil. The binding emulsion preferably contains 10-40%, more preferably 15-32% by weight of the binding emulsion of solid fat particles. According to a particularly preferred embodiment, the fat contained in the binding emulsion comprises, calculated by weight of said fat, (i) 25-75% by weight of liquid oil having a saturated fatty acid content of less than 30% by weight and (ii) 25-75% by weight of solid fat particles having a fatty acid content of more than 50% by weight. Even more preferably, the fat in the binding emulsion comprises, calculated by weight of said fat, (i) 30-60% by weight of liquid oil and (ii) 40-70% by weight of solid fat particles. The combination of liquid oil and solid fat particles preferably constitutes at least 80% by weight, more preferably at least 90% by weight, and most preferably at least 95% by weight of the fat in the binding emulsion. The liquid oil preferably contains less than 25% by weight, more preferably less than 20% by weight of saturated fatty acids. Preferably, the liquid oil contains at least 30% by weight of polyunsaturated fatty acids, more preferably at least 50% by weight of polyunsaturated fatty acids. The liquid oil is preferably selected from sunflower oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, olive oil, linseed oil, corn oil, and combinations thereof. The solid fat present in the solid fat particles is preferably selected from palm stearin, palm mid-rub, hydrogenated vegetable oils, and combinations thereof. Very preferably, the solid fat is selected from palm stearin, palm mid-rub, and combinations thereof. The solid fat in the solid fat particles preferably has a solid fat content at 30 °C of at least 25%, more preferably at least 30% as determined using method ISO 8292-1:2008. The solid grease in solid grease particles normally has a slip melting point of at least 45 °C, more preferably a slip melting point of at least 48 °C as determined using ISO 6321:2002. The liquid oil and solid fat particles are preferably present in the binding emulsion in a weight ratio falling in the range of 1:3 to 3:1, more preferably in the range of 1:2 to 2:1. The total combined amount of liquid oil and solid fat particles normally constitutes 25-70% by weight, more preferably 30-60% by weight of the binding emulsion. According to a preferred embodiment, at least 80% by weight of the solid fat particles in the binding emulsion have a particle size, as determined by laser diffraction, in the range of 30-350 pm. Preferably, the minced meat analogue comprises caramelized material selected from caramel, burnt sugar, malt extract, and combinations thereof. More preferably, the minced meat analogue comprises 0.01–1% by weight of the caramelized material. The term “caramel” as used herein, unless otherwise specified, refers to a water-soluble food coloring made by heating carbohydrates either alone or in the presence of acids, alkalis, and / or salts. Carbohydrates used in the commercial production of caramel coloring include fructose, glucose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates, and fractions thereof. Acids that may be used include sulfuric, sulfurous, phosphoric, acetic, and citric acids; alkalis include ammonium, sodium, potassium, and calcium hydroxides; and salts include ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite salts.Internationally, the United Nations Joint Food and Agriculture Organization / World Health Organization Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, which differ by the reagents used in their manufacture, each with its own INS and E number. MA / a / ¿U¿¿ / UU4 f ou INS Class / E Number Description I 150a / E 150a Plain caramel II 150b / E 150b Caustic sulfite caramel III 150c / E150c Ammonia caramel IV 150d / E 150d Ammonia sulfite caramel The term “burnt sugar” as used herein, refers to caramelized sugar, also known as “toffee sugar”, which has been produced by heating sugar without the use of chemical reagents used in the production of the aforementioned caramel colorants. The caramelized material used in the minced meat analogue is preferably caramel, burnt sugar, or a combination thereof. According to a particularly preferred embodiment, the caramelized material used in the binding suspension is burnt sugar. Typically, the burnt sugar has a sugar content of at least 80% by weight, more preferably at least 90% by weight, calculated on the weight of the burnt sugar. According to a particularly preferred embodiment, the meat analogue contains vegetable charcoal. Herein, the term “vegetable charcoal” refers to particles of carbonized vegetable material. According to a preferred embodiment, the vegetable charcoal is a form of finely divided carbon produced by steam activation of carbonized raw material of vegetable origin and assigned E number E 153. Preferably, the minced meat analogue contains 0.01–0.3%, more preferably 0.02–0.2% by weight of the minced meat analogue of vegetable charcoal. According to a particularly preferred embodiment, the charcoal is contained in the binding emulsion. Preferably, no more than 20% by weight, more preferably no more than 10% by weight of the vegetable charcoal of the minced meat analogue is contained within the hydrated TVP pieces. The charcoal preferably has a particle size distribution, determined by laser diffraction, that meets the following condition: at least 80% by weight of the charcoal particles have a size within the range of 0.5 to 50 pm. The charcoal can be suitable for introduction in the form of a suspension. Another aspect of the invention relates to a method for preparing the minced meat analogue as described herein for consumption, said method comprising frying or roasting said minced meat analogue. According to a particularly preferred modality, the minced meat analogue is configured in the form of a patty and prepared for consumption by frying or grilling the patty to produce a cooked patty and placing the cooked patty inside a cut bun. Yet another aspect of the invention relates to a process for preparing an analog of minced meat, said process comprising: • Mix textured vegetable protein (TVP) particles with water to produce hydrated TVP pieces; • Mix the hydrated TVP pieces with water, solid fat powder, and liquid oil to produce a vegetarian dough while keeping the temperature of the mixture below the melting point of the solid fat. The present process for preparing a minced meat analogue preferably produces a minced meat analogue as described above. Preferably, in the present process, the hydrated TVP particles and water are mixed in a weight ratio that falls in the range of 2:1 to 12:1, more preferably in the range of 3:1 to 6:1. According to an additional preferred embodiment, in the present process, the combination of solid grease powder and liquid oil is mixed with the hydrated TVP particles in a weight ratio of 1:12 to 1:2.5, more preferably in the range of 1:8 to 1:3. Solid grease powder and liquid oil are preferably used in the present process in a weight ratio of 1:3 to 3:1, more preferably in a weight ratio of 1:2 to 2:1. The TVP particles used in the present method preferably have a water content, calculated by weight of the TVP particles, of no more than 15% by weight, more preferably no more than 12% by weight, most preferably no more than 10% by weight. TVP particles preferably contain, calculated on the weight of their dry matter content, 50-80% protein, 0-5% fat, and 3-30% dietary fiber. More preferably, TVP particles contain, calculated on the weight of their dry matter content, 65-75% protein, 0.5-4% fat, and 6-24% dietary fiber. Preferably, at least 80% by weight, more preferably at least 90% by weight, of the total protein content of TVP particles is vegetable protein selected from soy protein, legume protein, wheat protein, rice protein, and combinations thereof. Examples of legume proteins that may be used include lentil protein, pea protein, fava bean protein, lupin protein, and combinations thereof. According to a most preferred modality, at least 80% by weight, more preferably at least 90%, and most preferably at least 95% by weight of the total amount of protein in TVP particles is protein selected from soy protein, pea protein, gluten, and combinations thereof. According to a particularly preferred embodiment, at least 70% by weight, more preferably at least 80% by weight, most preferably at least 85% by weight of the total amount of protein in TVP particles is soy protein. Hydrated TVP particles are preferably prepared by mixing 1 part by weight of TVP particles with 1.5 to 3 parts by weight of water. The hydrated TVP pieces, liquid oil, and solid grease used in this process are preferably as specified above. According to a preferred embodiment, at least 80% by weight of the solid fat particles in the process have a particle size, as determined by laser diffraction, in the range of 30-350 pm. According to a preferred embodiment, the mixing of the hydrated TVP parts with water, grease powder, and liquid oil is carried out in a device that does not exert high shear conditions. Accordingly, in a preferred embodiment, a paddle mixer, a conical screw mixer, or a bowl mixer is used in the mixing step i. According to a particularly preferred embodiment, during step ii of the present process, the pancake ingredients are kept at a temperature in the range of -5 °C to 30 °C, more preferably in the range of -3 °C to 20 °C, most preferably in the range of -2 °C to 16 °C. In a preferred embodiment, the mixture obtained in step ii is frozen and packaged, optionally after being shaped, for example, into a pancake or a ball. According to a particularly preferred embodiment, the mixture obtained in step ii is shaped into 60-200 gram pancakes or balls. Preferably, in shaping step iii, the dough has a temperature in the range of -5 °C to 20 °C, more preferably in the range of -3 °C to 15 °C, and most preferably in the range of -2 °C to 12 °C. The invention is further illustrated by the following non-limiting examples. Examples Example 1 Vegetarian hamburgers according to the present invention were prepared based on the recipe shown in Table 1. l OU Table 1 % by weight TVP Contex 300 1 19.14 Methocel Bind 250 2 2.20 Egg protein powder 1.00 Z-K5000 Rudinblack 3 0.05 Pepper 0.20 Salt 0.40 Caramel sugar NCS23P 4 0.15 Flavoring 1.20 JFI Palmstearin 54 LT (MB) 5 9.00 Sunflower oil 7.00 Water 59.66 Textured vegetable protein; Solbar Ningbo Protein Technology, Ningbo, China (68% protein by weight, 8% moisture by weight) Methylcellulose; The Dow Chemical Company Charcoal (E 153); Huijbregts Groep, Netherlands Huijbregts Groep, Netherlands Palm stearin powder (melting point 51-55 °C), Juchem Food, Germany (remaining ingredients were sourced in Europe) The hamburgers were prepared on a laboratory scale using the following procedure: • 1.914 kg of the textured vegetable protein were mixed with 2.35 kg of tap water (10 °C) in a vacuum bag. This predetermined amount of water is sufficient to fully hydrate the textured vegetable protein. The bag was sealed and stored at 7 °C; • After 1 hour of hydration at 7°C, the hydrated textured vegetable protein was introduced into a Kenwood mixer. Potato protein and methylcellulose were then added, followed by mixing for 2 minutes at low speed (speed 2); • The rest of the water was added, followed by mixing for 20 seconds; • Vegetable charcoal and caramel sugar were added, followed by mixing for 20 seconds; • The flavorings, spices and salt were added, followed by mixing for 20 seconds; • Palm stearin powder and sunflower oil were added, followed by mixing for 20 seconds; • The dough thus prepared was transferred to a bowl and placed in a freezer to cool to 1°C (in 45 minutes); • The dough was taken out of the freezer, mixed again for 20 seconds and shaped by hand into hamburger patties having a diameter of 12 cm and a thickness of 1 cm, using a patty shaper; • The pancakes thus obtained were frozen and stored at -21 °C. Example 2 The vegan burgers in Example 1 were prepared for consumption by pan-frying. One tablespoon of sunflower oil was added to a 20 cm diameter Tefal® Teflon® coated pan, which was placed on a gas stove over medium heat, and the burger was added. The burger was pan-fried for a total of 4 minutes, 2 minutes on each side. An expert panel (n=3) evaluated the appearance, taste, and texture of freshly prepared vegetarian burgers, using the attributes mentioned in Table 2. The vegan burger from Example 1 was compared with commercially available vegetarian burgers: A (“Beyond Meat Burger”, El Segundo, CA, USA), B (“Incredible Burger”, Garden Gourmet, Nestlé, Switzerland), The vegan burger from Example 1 was found to be superior in terms of bite, chewiness, off-flavor, natural color, and fried appearance. Additionally, the panel clearly preferred the vegan burger from Example 1 over commercially available vegetarian burgers.

Claims

1. A minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) chunks; (b) 20-45% by weight of the minced meat analogue of a binding emulsion containing the following ingredients: (b1) 8-50% by weight of the binding emulsion of liquid oil having a saturated fatty acid content of less than 30% by weight; (b2) 8-50% by weight of the binding emulsion of solid fat particles having a saturated fatty acid content of more than 50% by weight; wherein said solid fat in the solid fat particles has a solid fat content at 30°C of at least 25%, more preferably at least 30% as determined using ISO 8292-1:2008;whereby preferably at least 80% by weight of the solid fat particles in the binding emulsion have a particle size, as determined by laser diffraction, in the range of 30-350 pm. (b3) 25-70% by weight of the water binding emulsion; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70% by weight of the binding emulsion; wherein the combination of components (a) to (b) constitutes at least 80% by weight of the minced meat analogue; and the protein content of the minced meat analogue preferably falls in the range of 10-20%, more preferably in the range of 12-18% by weight of the minced meat analogue.

2. Minced meat analogue according to claim 1, wherein the minced meat analogue is raw.

3. Minced meat analogue according to any of the preceding claims, wherein the minced meat analogue contains, calculated by weight of the minced meat analogue, 12-20% by weight of protein, 8-22% by weight of fat and 50-70% by weight of water.

4. Analogue of minced meat according to any of the preceding claims, wherein the TVP pieces contain, calculated by weight of the dry matter of the TVP pieces, 50-80% by weight of protein, 0.5-5% by weight of fat and 3-30% by weight of dietary fiber.

5. Analogue of minced meat according to any of the preceding claims, wherein at least 80% by weight of the total amount of protein in the TVP pieces is protein selected from soy protein, pea protein, gluten and combinations thereof.

6. Minced meat analogue according to any of the preceding claims, wherein the solid fat is selected from palm stearin, palm middle fraction, hydrogenated vegetable oils and combinations thereof.

7. Minced meat analogue according to any of the preceding claims, wherein the liquid oil and solid fat particles are present in the binding emulsion in a weight ratio falling in the range of 1:3 to 3:

1.

8. Minced meat analogue according to any of the preceding claims, wherein the total combined amount of liquid oil and solid fat particles constitutes 25-70% by weight of the binding emulsion.

9. Minced meat analogue according to any of the preceding claims, wherein the binding emulsion contains 1-15% by weight of a thermogelling binder selected from undenatured potato, undenatured glycinin, undenatured legume, undenatured egg protein, methyl cellulose and combinations thereof.

10. A minced meat analogue according to any of the preceding claims, wherein the minced meat analogue comprises the following components: (a) 50-72% by weight of a minced meat analogue of hydrated TVP pieces; (b) 25-42% by weight of a minced meat analogue of a binding emulsion containing the following ingredients: (b1) 12-30% by weight of a liquid oil binding emulsion having a saturated fatty acid content of less than 30% by weight; (b2) 15-32% by weight of a solid fat particle binding emulsion having a saturated fatty acid content of less than 50% by weight; (b3) 32-60% by weight of a water binding emulsion; wherein the combination of ingredients (b1), (b2), and (b3) constitutes at least 80% by weight of the emulsion; where the combination of components (a) to (b) constitutes at least 90% by weight of the minced meat analogue.

11. A method for preparing a minced meat analogue according to any of the preceding claims for consumption, said method comprising frying or roasting said minced meat analogue.

12. A process for preparing a minced meat analogue according to any of claims 1 to 10, said process comprising: i. mixing textured vegetable protein (TVP) particles with water to produce hydrated TVP pieces; ii. mixing the hydrated TVP pieces with water, solid fat powder, and liquid oil to produce a minced meat analogue while maintaining the temperature of the mixture below the melting point of the solid fat.

13. The process according to claim 12, the TVP particles contain, calculated by weight of the dry matter contained therein, 50-80% by weight of protein, 0-5% by weight of fat and 330% by weight of dietary fiber, preferably 65-75% by weight of protein, 0.5-4% by weight of fat and 6-24% by weight of dietary fiber.

14. The process according to claim 12 or 13, wherein during step i, the temperature of the mixture is maintained in the range of -5 °C to 30 °C.

15. The process according to any of claims 12-14, wherein at least 80% by weight of the solid grease powder particles has a particle size, as determined by laser diffraction, in the range of 30-350 pm.