Minced meat analogue

Abstract

The invention relates to a minced meat analogue comprising pieces of hydrated TVP and hydrated TVP microfibers.

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 ground meat, as well as vegetarian ground 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) 30-70% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) chunks having a weight in the range of 20-800 mg, said hydrated TVP chunks containing, calculated by weight of said hydrated TVP chunks, 58-78% by weight of water, 15-25% by weight of vegetable protein, 1-10% by weight of dietary fiber and 0-3% by weight of fat; (b) 25-65% by weight of the minced meat analogue of a binding suspension containing the following ingredients: (b1) 25-60% by weight of water-binding suspension (not including water contained in the hydrated TVP microfibers); (b2) 20-60% by weight of the fat-binding suspension; (b3) 0.7-12% by weight of the binding suspension of a thermogelling binder selected from undenatured palatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methyl cellulose, and combinations thereof; and (b4) 3-40% by weight of the binding suspension of hydrated TVP microfibers, wherein preferably said hydrated TVP microfibers are obtainable by soaking dry textured fibrous vegetable protein (TFVP) material with water and defibrillating the material to release the hydrated TVP microfibers, said hydrated TVP microfibers containing, calculated by weight of the hydrated TVP microfibers, 40-757% by weight of water and 15-407% by weight of vegetable protein; wherein the combination of ingredients (b1), (b2), (b3) and (b4) constitutes at least 65.7% by weight, preferably at least 75.7% by weight, more preferably at least 85.7% by weight of the binding suspension; wherein the combination of components (a) and (b) constitutes at least 75.7% by weight, preferably at least 85.7% by weight, more preferably at least 90.7% by weight of the minced meat analogue. The minced meat analogue of the present invention comprises TVP pieces held together by a binding suspension containing water, fat, a thermogelling agent, and hydrated TVP microfibers. The binding suspension acts as both a lubricant and a glue, enabling the preparation of a coherent mass that can be pumped and / or shaped and does not separate during storage, handling, and preparation. Furthermore, the binding suspension significantly impacts the consumer quality of the cooked minced meat analogue, affecting important quality attributes such as succulence, bite, oily mouthfeel, and flavor release. In the case of the minced meat analogue that has been configured into a patty or ball, the combination of thermogelling binder, hydrated TVP microfibers, fat, and water in the binder suspension forms a cohesive matrix within the cooked meat analogue product that is believed to have a similar impact on the consumption quality of the ready-to-eat product as the juice that is present within ready-to-eat meat-based burgers or meatballs. 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: (a) combining a textured fibrous vegetable protein (TFVP) material with water to produce a hydrated TFVP material, followed by processing the hydrated TFVP material in a meat grinder to produce defibrillated hydrated TFVP material; (b) combining a particulate textured vegetable protein (TVP) material with water to produce pieces of hydrated TVP; (c) mixing the defibrillated hydrated TVP material, hydrated TVP pieces, water, fat and thermogelling binder, said thermogelling binder being selected from undenatured patatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methyl cellulose and combinations thereof. 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 (% by weight) 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 term “TVP material” for these purposes generally refers to dry TVP. The terms “TVP chunks” and “hydrated TVP chunks” are used interchangeably to refer to hydrated TVP. In addition to hydrated TVP pieces and the binding suspension, the minced meat analogue may contain other ingredients in the form of particulate material having a particle weight of at least 1 mg. Pieces of vegetables or spices are an example of such particulate material. The amount of hydrated TVP microfibers in the minced meat analogue is determined by the following procedure: • Introduce 50 grams of minced meat analogue into a laboratory beaker (1 liter beaker, BRAND, Germany; height 181 mm, bottom internal diameter 89 mm, top internal diameter 112 mm) together with 1 liter of demineralized water after both the minced meat analogue and the water have equilibrated to 20 °C; • Stir the contents of the laboratory beaker with a stirring magnet (78 mm long, triangular with 15 mm sides) at 200 rpm using a stirring plate (IKA, basic RTC type, Staufen, Germany); • After 30 min, stirring is stopped for 1 minute to remove the floating fat with a metal spoon, and then stirring is continued. • After 60 minutes, the stirring is stopped and exactly 10 seconds after the stirring stops, a glass vial (VWR, Amsterdam, height 76.2 mm, outer diameter 72.2 mm) is fully immersed in the plastic laboratory beaker using tongs and the resulting overflow is collected in the vial until the vial is completely filled (225 mL); • The collected liquid is poured onto a stainless steel mesh sieve (mesh size: 1 mm) after the sieve's weight has been determined. The sieve is then tilted at a 30-degree angle to allow excess water to drip off. After 5 minutes, the droplets are removed from the metal edge of the sieve with a paper towel, and the sieve is weighed again to determine the weight of the fibrous retained material. • This procedure is repeated 4 times and the average weight is calculated. 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). The minced meat analogue of the present invention is preferably raw. Here, raw 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 the 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. The distribution and storage of frozen products 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 eggs and dairy products. However, preferably, the minced meat analogue is a vegan product that does not contain any animal products. According to a preferred method, the minced meat analogue is configured, for example, in the form of a patty or a ball. The shaped meat analogue preferably has an open structure, meaning the interior of the shaped product comprises small spaces filled with air. Typically, the shaped minced meat analogue has a density of 0.9 to 1.2 g / L, more preferably a density of 0.95 to 1.15 g / L. 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. MA / a / ¿U¿¿ / UU4100 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 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 35-60%, more preferably 36-55% by weight of the minced meat analogue of hydrated TVP pieces. Hydrated TVP chunks can be prepared by stirring dried TVP particles with water. Dried TVP particles are commercially available. These dried TVP particles are typically produced by extrusion, cooking, and drying. The hydrated TVP pieces in the minced meat analogue normally 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, and very preferably at least 62% by weight. The pieces of hydrated TVP present in the minced meat analogue can have different shapes, such as sphere-like and leaf-like. Hydrated TVP chunks in the minced meat analogue typically contain, calculated on the dry weight basis of the hydrated TVP chunks, 50-80% by weight of protein, 0-5% by weight of fat, and 3-30% by weight of dietary fiber. More preferably, hydrated TVP chunks in the minced meat analogue typically contain, calculated on the dry weight basis of the hydrated TVP chunks, 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 amount of protein contained in the hydrated TVP pieces 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. 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 28-62%, more preferably 30-60% and most preferably 35-58% by weight of the minced meat analogue, of the binding suspension containing water, fat, thermogelling binder and hydrated TVP fibers. The water content of the binder suspension preferably falls within the range of 22–55%, more preferably within the range of 24–50% by weight of the binder suspension. The water content does not include the water contained in the hydrated microfibers. According to a preferred embodiment, the binding suspension contains 1-15%, more preferably 2-12%, and very preferably 3-10% by weight of a thermogelling binder selected from undenatured potato, undenatured glycinin, undenatured legume, undenatured egg protein, methylcellulose, and combinations thereof. The application of the thermogelling binder to the binding suspension 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 binder suspension advantageously includes methyl cellulose. Preferably, the binder suspension contains 1-12%, more preferably 2-10%, and most preferably 3.0-8.0% by weight of the methyl cellulose binder suspension. 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 methyl cellulose. The methyl cellulose 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 methyl cellulose 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, more preferably 30,000-500,000 cP and very preferably 35,000-200,000 cP. The molecular weight of methyl cellulose 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, methyl cellulose 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 suspension contains 0.3-8%, more preferably 0.5-6% and very preferably 0.6-4% by weight of the binding suspension of an undenatured vegetable protein selected from undenatured patatin, undenatured glycinin, undenatured legumin, and combinations thereof. Methylcellulose and undenatured vegetable protein, selected from undenatured potato, undenatured glycinin, undenatured legume 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 fat content of the binder suspension preferably falls in the range of 22-50%, more preferably 24-50% by weight of the binder suspension. Together, the water and fat present in the preferred binding suspension constitute at least 50% by weight, more preferably at least 55% by weight, and most preferably at least 58% by weight of said binding suspension. The binding suspension preferably contains 5-30%, more preferably 6-25% and most preferably 7-20% by weight of the binding suspension of hydrated TVP microfibers. Hydrated TVP microfibers preferably constitute 2-28% by weight, preferably 4-25% by weight, more preferably 5-20% by weight and most preferably 6-18% by weight of the vegetarian burger (wet weight). Hydrated TVP microfibers can be prepared by soaking dry textured fibrous vegetable protein (TFVP) material in water and defibrillating the material to release the hydrated TVP microfibers. The term “textured fibrous vegetable protein material” as used herein refers to textured vegetable protein pieces comprising aligned proteinaceous fibers. Dry TFVP materials are commercially available. The protein is preferably contained in the hydrated TVP microfibers at a concentration, calculated by weight of the dry matter of the hydrated TVP microfibers, of at least 50% by weight, more preferably at least 60% by weight, and most preferably at least 62% by weight. Hydrated TVP microfibers typically contain, calculated on the dry weight basis of the hydrated TVP microfibers, 50-80% protein, 0-5% fat, and 3-30% dietary fiber. More preferably, hydrated TVP microfibers contain, calculated on the dry weight basis of the hydrated TVP microfibers, 65-75% protein, 0-3% fat, and 6-15% dietary fiber. Preferably, at least 80% by weight, more preferably at least 90% by weight, of the total protein content of the hydrated TVP microfibers is selected vegetable 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. According to a preferred embodiment, hydrated TVP microfibers contain, calculated by weight of the dry matter contained therein, 70-100% by weight of soy protein and 0-30% by weight of gluten, more preferably 80-99% of soy protein and 1-20% by weight of gluten, more preferably 90-98% of soy protein and 2-10% by weight of gluten. According to another preferred embodiment, hydrated TVP microfibers contain, calculated by weight of the dry matter contained therein, 0.5-10% by weight of starch, more preferably 15% by weight of starch. In addition to hydrated TVP pieces, fat, water, thermogelling binder and hydrated TVP microfibers, the minced meat analogue of the present invention may contain additional ingredients, such as herbs, spices, sugars, flavorings, colorings, emulsifiers, hydrocolloids, vitamins, minerals and combinations thereof. 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. INS Class / E Number Description I 150a / E150a Plain caramel II 150b / E150b Caustic sulfite caramel III 150c / E150c Ammonia caramel IV 150d / E150d 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 suspension. 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 or hydrated TVP microfibers. 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: (a) combining a textured fibrous vegetable protein (TFVP) material with water to produce a hydrated TFVP material, followed by processing the hydrated TFVP material in a meat grinder to produce defibrillated hydrated TFVP material; (b) combining a particulate textured vegetable protein (TVP) material with water to produce pieces of hydrated TVP; (c) mixing the defibrillated hydrated TVP material, hydrated TVP pieces, water, fat and thermogelling binder, said thermogelling binder being selected from undenatured palatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methyl cellulose and combinations thereof. The term “textured fibrous vegetable protein material” as used herein refers to textured vegetable protein pieces comprising aligned proteinaceous fibers. Preferably, the TFVP material is a fibrous composite comprising microfibers that can be hydrated to produce hydrated TVP microfibers as described earlier herein. The present process for preparing a minced meat analogue preferably produces a minced meat analogue as described above. In the present process, the defibrillated hydrated TFVP material and the hydrated DVT pieces are normally mixed in a weight ratio that falls in the range of 1:3 to 3:1, more preferably in the range of 1:2 to 2:1. The TFVP material employed in the present preferred method has a water content, calculated by weight of the TFVP material, of not more than 15% by weight, more preferably not more than 10% by weight. The protein is preferably contained in the TFVP material at a concentration, calculated by weight of the dry matter of the TFVP material, of at least 50% by weight, more preferably at least 60% by weight, and most preferably at least 62% by weight. TFVP material typically contains, calculated on the weight of the TFVP material's dry matter, 50-80% protein, 0-5% fat, and 3-30% dietary fiber. More preferably, hydrated TFVP material contains, calculated on the weight of the TFVP material's dry matter, 65-75% protein, 0-3% fat, and 6-15% dietary fiber. Preferably, at least 80% by weight, more preferably at least 90% by weight, of the total amount of protein in the TFVP material 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. Preferably, the TFVP material contains, calculated by weight of the dry matter of the TFVP material, at least 50% by weight of soy protein, more preferably at least 60% by weight of soy protein. According to a preferred embodiment, TFVP material contains, calculated on the weight of the dry matter of TFVP material, 70-100% by weight of soy protein and 0-30% by weight of gluten, more preferably 80-99% soy protein and 1-20% by weight of gluten, more preferably 90-98% soy protein and 2-10% by weight of gluten. According to another preferred embodiment, the TFVP material contains, calculated by weight of the dry matter of the TFVP material, 0.5-10% by weight of starch, more preferably 1-5% by weight of starch. Hydrated TFVP material is preferably prepared by mixing 1 part by weight of TFVP material with 1.5 to 3 parts by weight of water. The particulate TVP material employed in the present preferred method has a water content, calculated by weight of the TVP material, of no more than 15% by weight, more preferably no more than 12% by weight, most preferably no more than 10% by weight. The particulate TVP material used in the present process preferably contains, calculated on the weight of its dry matter content, 50-80% protein, 0-5% fat, and 3-30% dietary fiber. More preferably, the particulate TVP material contains, calculated on the weight of its 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 the particulate TVP material 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. In a more preferred embodiment, at least 80% by weight, more preferably at least 90% by weight, and most preferably at least 95% by weight of the total amount of protein in the particulate TVP material 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 particulate TVP material is soy protein. Preferably, the particulate TVP material contains, calculated by weight of the dry matter of the TVP material, at least 50% by weight of soy protein, more preferably at least 60% by weight of soy protein. The preferred hydrated TVP chunk is prepared by mixing 1 part by weight of particulate TVP material with 1.5 to 3 parts by weight of water. The thermogelling binder and fat used in the present preferred process are as specified above. According to a particularly preferred embodiment, during step (c) 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 (c) 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 (c) is shaped into 60-200 gram pancakes or balls. Preferably, when shaped, the mixture obtained in step (c) 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. IVIA / a / ¿U¿¿ / UU4 l OO Table 1 % by weight Soldbar Supertex 1050 1 9.89 TVP Contex 300 2 9.25 Methocel Bind 250 3 2.20 Egg protein powder 1.00 Z-K5000 Rudinblack4 0.05 Pepper 0.20 Salt 0.40 Caramel sugar NCS23P 5 0.15 Flavoring 1.20 JFI Palmstearin 54 LT (MB) 6 16.00 Water 59.66 iviA / a / zuzz / uu^ i oo Textured fibrous vegetable protein; Solbar Ningbo Protein Technology, Ningbo, China (67.5% by weight protein, 10.9% by weight fiber, 6.6% by weight carbohydrate, 0% by weight fat) 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: • 0.989 kg of Soldbar Supertex 1050 was mixed with 2.471 kg of tap water (10 °C) in a vacuum bag. This predetermined amount of water is sufficient to fully hydrate the Solbar Supertex 1050. The bag was sealed and stored at 7 °C; • 0.925 kg of the textured vegetable protein was 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 Contex 300 TVP. The bag was sealed and stored at 7 °C; • After 1 hour of hydration at 7°C, the hydrated Soldbar Supertex was introduced into a meat grinder using an 8 mm end plate to produce cylindrical strands that were 1-2 cm in length; • The ground material was combined with the hydrated TVP Contex after the latter ingredient had been hydrated at 7°C for 30 minutes in a Kenwood mixer. Egg protein powder and methyl cellulose were 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; • The remaining 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 was 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. The microfiber content of the hamburger was determined using the procedure described earlier herein. It was found that 50 grams of the hamburger contained 5.3 grams of hydrated microfibers. The microfiber content of the following commercially available vegetarian burgers was also determined: • “Beyond Meat Burger”, El Segundo, CA, USA. • “Incredible Burger,” Garden Gourmet, Nestlé, Switzerland Both commercially available vegetarian burgers contain significantly less than 1 gram of hydrated microfibers per 50g of burger. 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 sensory attributes were rated on a scale of 1 to 5 (1 representing “unacceptable” and 5 “excellent”). The average rating and overall averages are listed in Table 2. Table 2 Attributes Example 1 AB Bite 5.0 2.3 2.3 Elasticity 4.0 3.7 2.7 Juiciness 3.7 4.0 3.0 Granularity when chewed 4.3 3.3 2.7 Aftertaste / unpleasant taste 3.7 3.3 1.3 Natural color 3.7 2.3 2.0 Fried appearance 3.7 2.0 3.3 Average rating 4.0 3.0 2.5

Claims

1. A raw minced meat analogue comprising the following components: (a) 30-70% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) chunks having a weight in the range of 20-800 mg, said hydrated TVP chunks containing, calculated by weight of said hydrated TVP chunks, 58-78% by weight of water, 15-25% by weight of vegetable protein, 1-10% by weight of dietary fiber and 0-3% by weight of fat; wherein said hydrated TVP chunks are obtainable by combining a particulate textured vegetable protein material with water; (b) 25-65% by weight of the minced meat analogue of a binding suspension containing the following ingredients: (b1) 20-60% by weight of the water binding suspension; (b2) 20-60% by weight of the fat binding suspension;(b3) 0.7-12% by weight of the binding suspension of a thermogelling binder selected from an undenatured patatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methyl cellulose and combinations thereof; and (b4) 3-40% by weight of the binding suspension of hydrated TVP microfibers, wherein said hydrated TVP microfibers are obtainable by soaking dry textured fibrous vegetable protein (TFVP) material with water and defibrillating the material to release the hydrated TVP microfibers, said hydrated TVP microfibers containing, calculated by weight of the hydrated TVP microfibers, 40-75% by weight of water and 15-40% by weight of vegetable protein; wherein ingredients (b1), (b2), (b3) and (b4) together constitute at least 65% by weight of the binding suspension;wherein components (a) and (b) together constitute at least 75% by weight of the minced meat analogue, preferably wherein the minced meat analogue does not contain any animal product.; 2. Minced meat analogue according to claim 1, 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.

3. Minced meat analogue according to claim 1 or 2, wherein the vegetable protein of the hydrated TVP microfibers contains 70-100% by weight of soy protein and 0-30% by weight of gluten.

4. Analogue of minced meat according to claim 3, wherein the vegetable protein of the hydrated TVP microfibers contains 1-20% by weight of gluten.

5. Minced meat analogue according to any of the preceding claims, wherein the hydrated TVP microfibers contain 0.5-10% by weight, calculated on the weight of the dry matter of the hydrated TVP microfibers, of starch.

6. Minced meat analogue according to any of the preceding claims, wherein the hydrated TVP microfibers contain, calculated on the weight of the dry matter of the hydrated TVP microfibers, 50-80% by weight of protein, 0.5-5% by weight of fat and 3-30% by weight of dietary fiber, more preferably the hydrated TVP microfibers contain, calculated on the weight of the dry matter of the hydrated TVP microfibers, 65-75% by weight of protein, 0-3% by weight of fat and 6-15% by weight of dietary fiber.

7. Analogue of minced meat according to any of the preceding claims, wherein the binding suspension contains 1-10% by weight of methyl cellulose binding suspension.

8. A minced meat analogue according to any of the preceding claims, wherein the minced meat analogue comprises the following components: (a) 35-65% by weight of the minced meat analogue of hydrated TVP pieces; (b) 30-60% by weight of the minced meat analogue of a binding suspension containing the following ingredients: (b1) 24-50% by weight of the water binding suspension; (b2) 24-60% by weight of the fat binding suspension; (b3) 1.5-9% by weight of the methylcellulose binding suspension; and (b4) 10-45% by weight of the hydrated TVP microfibers binding suspension; wherein the ingredients (b1), (b2), (b3) and (b4) together constitute at least 85% by weight of the binding suspension; wherein components (a) and (b) together constitute at least 90% by weight of the minced meat analogue.

9. 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.

10. A process for preparing a raw minced meat analogue according to any one of claims 1 to 8, said process comprising: (a) combining a textured fibrous vegetable protein (TFVP) material with water to produce a hydrated TFVP material, followed by processing the hydrated TFVP material in a meat grinder to produce hydrated TVP microfibers; (b) combining a particulate textured vegetable protein (TVP) material with water to produce hydrated TVP chunks; (c) mixing the hydrated TVP microfibers, the hydrated TVP chunks, water, fat, and a thermogelling binder, said thermogelling binder being selected from undenatured patatin, undenatured glycinin, undenatured legumin, undenatured egg protein, methylcellulose, and combinations thereof.

11. The process according to claim 10, wherein the process produces a minced meat analogue according to any of claims 1 to 8.

12. The process according to claim 10 or 11, wherein the TFVP material contains, calculated by weight of the dry matter of the TFVP material, 80-99% by weight of soy protein and 1-20% by weight of gluten. IVIA / a / ZUZZ / UU41 Oü 13. The process according to any of claims 10-12, wherein the TFVP material contains, calculated by weight of the dry matter of the TFVP material, 0.5-10% by weight of starch.

14. The process according to any of claims 10-13, wherein the particulate TVP material contains, calculated by weight of the dry matter of the TVP material, at least 50% by weight of soy protein.

15. The process according to claim 10-14, wherein during step (c), the ingredients of the minced meat analogue are maintained in the range of -5 °C to 30 °C.