Food product, method and system for preparing the food product

Abstract

The present invention relates to a food product characterised in that it comprises a substantially parallelepiped multilayer body, formed by two opposing bases with a length, L, and a width, A, and four side walls in opposing pairs and with a height, h, wherein the height, h, is less than the width, A. According to the invention, the multilayer body comprises at least one layer of meat solution and at least one layer of fat solution, the at least one layer of meat solution and the at least one layer of fat solution alternating from bottom to top along the height, h, and having a variable thickness along the body of the food product, the body, once compacted and aged, being able to be laminated perpendicularly to the arrangement of the layers. The invention also relates to a method and system for obtaining and producing the food product.

Description

[0001] DESCRIPTION

[0002] FOOD PRODUCT, PROCEDURE AND SYSTEM FOR THE PREPARATION OF SAID FOOD PRODUCT

[0003] Technical sector

[0004] The present invention falls within the field of food. Specifically, it relates to a method and system for the production of a food preparation that simulates a meat product, specifically bacon.

[0005] State of the art

[0006] The global demand for food is reaching unprecedented levels. Specifically, it is estimated that by 2050, demand for meat and fish will have doubled compared to today. This poses a significant challenge to producing sufficient food.

[0007] Current livestock farming for food production, such as cattle, poultry, and fish, requires a large amount of natural resources, such as water and available land. It is not sustainable from an ecological perspective and will definitely not be able to meet the future needs of an exponentially growing population.

[0008] Therefore, in parallel, a portion of the food industry has launched into research and search for new alternative sources of food, specifically proteins that replace animal protein, are easy to produce, and are much more efficient.

[0009] It is in this context that the preparation of ingredients for manufacturing, their subsequent texturization, flavoring, and assembly at the point of consumption, may be the most appropriate solution.

[0010] It is from this idea that research and the emerging industry of additive manufacturing food systems, for example through 3D printing, have emerged. Currently, the production processes for a food preparation that simulates a meat product are well known.

[0011] Among these additive manufacturing processes, we can highlight solutions for bacon production, including its vegan version, i.e., one that does not use animal-derived raw materials.

[0012] Among these processes, we can highlight those processes that involve the preparation of a first mixture, the meat simulation part, and a second mixture, the fat simulation part, and their subsequent placement in a layered mold, giving rise to a structure similar to the structure of animal bacon.

[0013] However, these processes produce a homogeneous layered result, which results in a visually unnatural appearance, since the different layers have practically the same thickness along the bacon strip.

[0014] This unnatural appearance is a major drawback for the final consumer's acceptance of the food preparation.

[0015] A solution is therefore desirable that provides a food preparation that simulates a meat product with a natural appearance, which maintains the sensations produced in a consumer by bacon: flavor, aroma, appearance, etc., thus avoiding the drawbacks existing in current state-of-the-art solutions.

[0016] Object of the invention

[0017] The object of the present invention is to provide a solution relating to the development of a food product that simulates a meat product, which allows maintaining the sensations of a consumer while solving the aforementioned drawbacks.

[0018] In a first aspect of the invention, a food product is described that simulates a meat product, preferably bacon.

[0019] Said food product comprises a substantially parallelepiped multi-layered body. In this way, two bases can be defined, facing each other, with a length, L and a width, A, and four side walls, opposite each other two by two, with a height, h, where the height, h, is less than the width, A; where said multi-layer body comprises at least one layer of a meat solution and at least one layer of a fat solution; the at least one layer of meat solution and the at least one layer of a fat solution being arranged alternately and ascending along the height, h, and each layer having a variable thickness along the body of the food product, and where said body, once compacted and matured, can be rolled perpendicular to the arrangement of said layers.

[0020] In a second aspect, the invention relates to a method for preparing a food product comprising the following steps: a) arranging a substantially parallelepiped mold with a base of length, L, and a width, A; b) depositing a longitudinally variable thickness of at least one layer of meat solution and at least one layer of fat solution in an alternating and ascending manner along a height, h, partially or totally occupying a surface of length, L, and width, A, of the mold; c) compacting the set of layers forming a multilayer body; d) maturing the multilayer body obtained by cooling the multilayer body at a temperature between 2 - 8 ° C for 8 - 24 hours, gelling a food product with a laminatable multilayer body.

[0021] In a third aspect, the invention relates to a system for preparing a food product comprising a feeding means configured to receive and pour a raw material onto a substantially parallelepiped mould with a base of length, L, and a width, A, comprising:

[0022] • A first hopper configured to receive and pour a meat solution, and

[0023] • A second hopper configured to receive and pour a fat solution.

[0024] The system further comprises a cooling means configured to gel a multi-layer body deposited in a substantially parallelepiped mold with a base of length, L, and a width, A.

[0025] Thus, thanks to the solutions described in the present invention, it is possible to obtain a food product with superior characteristics to those available in the prior art. This product has a better appearance, as there is less uniformity between the layers of the product, giving it a more natural appearance, thereby resolving the drawbacks existing in the current prior art of food products simulating meat products.

[0026] Description of the figures

[0027] Figure 1 shows an embodiment of the food product, specifically, a food product simulating a block of bacon.

[0028] Figure 2 shows a schematic of an embodiment of such bacon comprising three layers of meat solution and two layers of fat solution, in use, after being rolled and fried.

[0029] Figure 3 shows a system for preparing a food product.

[0030] Figure 4 shows an embodiment of a layer mixer.

[0031] Detailed description of the invention

[0032] In a first aspect of the invention, a food product is described that simulates a meat product, preferably bacon.

[0033] Said food product is a product comprising two components: a first component or meat layer (1) and a second component or fat layer (2). Each of these components may be arranged in one or more layers alternating with the other component.

[0034] The food product, according to the present invention, comprises a body (4) dimensioned with a length, L, a width, A, and a height, h, formed by a set of layers (1, 2) of variable thickness, formed by at least one layer of meat solution (1) and at least one layer of fat solution (2).

[0035] The arrangement of the layers of each solution is carried out along the length, L, and width, A, of the body (4). Unlike other solutions known in the state of the art, the at least one layer of meat solution (1) and the at least one layer of fat solution (2) have a variable height or thickness along the layer as can be seen in Figure 1.

[0036] As shown in Figure 1 , the food product is a sliceable product, once matured and compacted, resulting in a slice, along the length of the body, L, perpendicular to the arrangement of the set of layers (1 , 2, 3). The height of the body, h, is a smaller dimension than the width, A, so that when laminating the body it results in an elongated slice. As can be seen in Figure 2, the result of the food product obtained is equivalent to the current appearance of the bacon slices.

[0037] The lack of homogenization in the thickness of the layers (1, 2) allows for a natural appearance in the resulting slice, which is a great advantage over the alternatives currently available. Additionally, the food product may have a multi-layered body with mixed layers (1, 2). That is, the meat and fat layers of the body are altered along the body in a heterogeneous manner, such that the laminated appearance of the body is irregular, favoring a more natural appearance.

[0038] In a preferred embodiment, the meat solution may be of animal origin. However, said meat solution may also be of alternative origin, preferably plant-based, obtained, for example, from pea protein.

[0039] In a more preferred embodiment, the meat solution of animal origin, preferably selected from the group consisting of pigs, sheep, cattle and poultry, has a composition comprising the following formulation with percentages by weight:

[0040] Animal meat: 70 - 80 %

[0041] Water: 20 - 30 %

[0042] Binding agent, preferably transglutaminase: 2 - 3 %

[0043] Natural flavor: 0.5 - 1 %

[0044] To prepare this meat solution, the water must be emulsified with the binder, preferably transglutaminase. The pork, preferably pork tenderloin, is then sliced ​​or ground, and the pork slice is impregnated with the emulsion of water and binder. As an alternative to the animal-based meat solution, the meat solution can be of alternative origin, preferably plant-based. This alternative origin is an option to avoid using cattle meat, whose production and development currently present significant limitations.

[0045] In this embodiment, the composition of this meat solution would be:

[0046] Protein source, preferably pea protein powder: 2 - 4 %

[0047] Flour, preferably glutinous rice flour: 8 - 10 %

[0048] Taste masker: 0.02 - 0.05%

[0049] Meat aroma, preferably bacon aroma: 2 - 4 %

[0050] Salt: 0.5 - 0.7%

[0051] Smoke: 0.5 - 0.7%

[0052] Natural flavor: 0.5 - 0.7%

[0053] Sugar: 0.5 - 0.7%

[0054] Water 70 - 75%

[0055] Colorants: 0.5 - 1.0%

[0056] Olive oil, preferably extra virgin olive oil: 4 - 6% Binder, preferably sodium alginate: 4 - 6%

[0057] The process of obtaining a plant-based meat solution involves placing all the components of the composition in a container, followed by grinding and stirring until the mixture is completely homogenized, resulting in a texture similar to that of whipped yogurt.

[0058] Optionally, pea protein can be substituted with other compounds such as soy, insects, wheat, olive pits, etc., as a protein source. Similarly, there are alternatives to sodium alginate, such as transglutaminase, gluten, or glutinous rice flour, which can be substituted with legume flour.

[0059] The fatty solution, on the other hand, is a solution of plant origin, for example, sunflower oil.

[0060] In a preferred embodiment where the meat part is a meat part of animal origin, the fat solution has a composition comprising a formulation as shown below: Sunflower oil: 30-45%

[0061] Water: 50 - 60 %

[0062] Binder, preferably sodium alginate: 4 - 8 %

[0063] Inulin: 1 - 2.5%

[0064] Natural flavor: 0.5 - 1 %

[0065] However, in an alternative embodiment, where the meat part is a meat part of vegetable origin, the composition of the fat solution is preferably:

[0066] Sunflower oil: 30-45%

[0067] Water: 50 - 60 %

[0068] Binder, preferably sodium alginate: 4 - 8 %

[0069] Inulin: 1 - 2.5%

[0070] Salt 0.3 - 0.7%

[0071] Natural flavor: 0.5 - 0.8%

[0072] Liquid Smoke: 0.05 - 0.10%

[0073] To prepare the fat solution intended for use with an alternative meat solution, all ingredients must be stirred until emulsified.

[0074] In an even more preferred embodiment, the food product body (4) may have a third type of layer, corresponding to a layer of crust solution (3), arranged on at least one of the large external surfaces. Said surfaces have a length, L, and a width, A.

[0075] The composition of this third solution is different from the previous two. The crust solution has a composition consisting mainly of:

[0076] Water: 85-97%

[0077] Binder, preferably sodium alginate: 2 - 5%

[0078] Natural flavor: 0.3 - 1%

[0079] This additional layer is designed to form a crispy structure when the food slice is fried. Due to its high water content, the gelled mixture with sodium alginate acquires a crispy texture when fried in oil, resembling the crust of animal bacon. This layer can also have varying thicknesses along the body.

[0080] In a second aspect, the invention relates to a process for obtaining said food product.

[0081] Said method comprises the following steps: a) arranging a mold (11), preferably parallelepiped, with a base of length, L, and a width, A; b) depositing a variable thickness of at least one layer of meat solution (1) and at least one layer of fat solution (2) in an alternating and ascending manner along a height, h, partially or totally occupying the surface of length, L, and width, A; c) compacting the set of layers (1, 2) forming a multi-layer body (4); and d) maturing the body (4) by refrigeration, at a temperature between 2 - 8 °C for 8 - 24 hours, giving rise to a food product with a laminable multi-layer body (4).

[0082] Unlike other current solutions, the method according to the present invention provides a solution that improves the condition of the resulting food product by enhancing its similarity to the simulated product. That is, the arrangement of the layers (1, 2) with varying thicknesses allows for an irregular product, resulting in a more natural product that resembles real bacon.

[0083] Thus, in a preferred embodiment of the invention, the process comprises the following steps:

[0084] 1- arrange a rectangular parallelepiped mold (11),

[0085] 2- deposit a layer of meat solution (1) on the base of the mold (11), covering the base of the mold (11) partially or totally,

[0086] 3- add a layer of fat solution (2) on the first layer of meat solution (1), covering the entire mold (11),

[0087] 4- add a second layer of meat solution (1) on the layer of fat solution (2), partially covering said second layer,

[0088] 5- add a layer of fat solution (2) on the second layer of meat solution (1), covering the entire mold (11),

[0089] 6- add a layer of meat solution (1) on the second layer of fat solution (2),

[0090] 7- compact the set of layers (1, 2) forming a multi-layer body (4) and 8- mature the body (4) by cooling to gel the multi-layer body (4) and form the food product.

[0091] Once gel ified, the multi-layer body (4) can be laminated, cut, cooked, etc.

[0092] In an even more preferred embodiment, the method comprises an additional step, after obtaining the laminatable multi-layer body (4), that is, once the body (4) has been compacted and has not gelled, consisting of depositing a layer of crust solution (3) with a uniform or variable thickness on one of the bases resulting in the gelled body (4). The gelled body (4) and the layer of crust solution (3) are then cooled until said additional layer (3) gels.

[0093] In a preferred embodiment, the process comprises an additional mixing step prior to the gelation of the multi-layer body (4). That is, there is no stirring or beating, but rather a gentle shifting or alteration of the order of the at least three layers (1, 2, 3) applied. As indicated above, this alteration favors an irregular appearance of the slices resulting from the lamination of the body (4), which allows the food product to present a more natural appearance.

[0094] Said mixing is carried out in a preferred embodiment, where the multi-layer body (4) has at least three layers (1, 2). Said mixing is carried out with a controlled linear movement in the 3 axes (length, height and width of the body) at the same time, producing a wavy movement. Thus, in those embodiments where the variability of the thickness of the layers (1, 2) is not sufficient to obtain a natural appearance, a mixing step according to the present invention makes it possible to provide greater irregularity to the appearance of the food product, giving it a more natural appearance.

[0095] In a third aspect of the invention, the invention relates to a system for carrying out the process of obtaining a food product, similar to a meat product, such as bacon.

[0096] The system for preparing said food product comprises two hoppers (5, 6) configured to receive and pour a layer of a meat solution (1) and a layer of fat solution (2), respectively. The pouring of said layers (1, 2) is carried out alternately in a mold (11) arranged, preferably on a conveyor belt (12). In this way, the automation of the pouring of the layers (1, 2) of the food product can be carried out.

[0097] Additionally, the system for preparing said food product may comprise a layer mixer (8). Thanks to this layer mixer (8), the mixing of layers (1, 2) is achieved, that is, the alteration of the order of the layers (1, 2) of variable thickness, giving the food product an irregular appearance, similar to the real product.

[0098] As shown in Figure 4, said layer mixer comprises an arm (9), preferably mechanized, connected to a head comprising a rod (10) arranged parallel to the layers (1, 2) of the product. Said rod (10) can be moved in three directions, covering the entire surface of the body of the food product to be formed. The rod is moved by means of a controlled linear displacement, such that it generates a mixture of the layers (1, 2), without achieving agitation or beating of them. Thanks to this mixer (8), the food product obtained during the process of the present invention has a more natural appearance, resembling real bacon more closely compared to other current products. Said layer mixer may also comprise a control means to control the movement of the mechanical arm automatically.

[0099] Therefore, thanks to the present invention, it is possible to improve the production of a food product with characteristics of flavor, aroma, appearance, etc., similar to a meat product, such as bacon.

Claims

CLAIMS 1.- Food product characterized in that it comprises a substantially multi-layer parallelepiped body, formed by two facing bases with a length, L and width, A, and four side walls, opposite each other two by two, with a height, h, where the height, h, is less than the width, A; where said multi-layer body comprises at least one layer of a meat solution (1) and at least one layer of a fat solution (2); the at least one layer of meat solution (1) and the at least one layer of a fat solution (2) being arranged alternately and ascending along the height, h, and having a variable thickness along the body (4) of the food product, and where said body (4), once compacted and matured, is laminated perpendicular to the arrangement of said layers. 2.- Food product according to claim 1, wherein the meat solution comprises the following formulation: - Meat: 70 - 80 % - Water: 20 - 30 % - Binder: 2 - 3 % - Natural flavor: 0.5 - 1 % 3.- Food product according to claim 2, wherein the fat solution comprises the following formulation: - Sunflower oil: 30-45% - Water: 50 - 60 % - Binder 4 - 8 % - Inulin: 1 - 2.5% - Natural flavor: 0.5 - 1 % 4.- Food product according to claim 1, wherein the meat solution comprises the following formulation: - Protein source: 2 - 4 % - Flour: 8 - 10 % - Taste masker: 0.02 - 0.05% - Meat aroma: 2 - 4 % - Salt: 0.5 - 0.7 % - Smoke: 0.5 - 0.7 % - Natural flavor: 0.5 - 0.7 % - Sugar: 0.5 - 0.7 % - Water 70 - 75 % - Colorants: 0.5 - 1.0% - Olive oil: 4 - 6 % - Binder: 4 - 6 % 5.- Food product according to claim 4, wherein the fat solution comprises a formulation as shown below: - Sunflower oil: 30-45% - Water: 50 - 60 % - Binder 4 - 8 % - Inulin: 1 - 2.5% - Salt: 0.3 - 0.7 % - Natural flavor: 0.5 - 0.8 % - Liquid Smoke: 0.05 - 0.10 % 6.- Food product according to any one of claims 1 to 5, wherein the multi-layer body comprises layers (1 and 2) mixed according to a bacon-like appearance. 7.- Food product according to any one of claims 1 to 6, wherein the product comprises an additional crust layer (3), arranged at one of the bases of the body (4). 8.- Food product according to claim 7, wherein the crust layer (3) comprises a composition formed by: - Water: 85 - 97 % - Binder 2 - 5 % - Natural flavor: 0.3 - 1% and configured to form a crispy structure when, in use, a slice of the food product is fried. 9.- Method for preparing a food product according to any one of claims 1 to 8, characterized in that it comprises the following steps: a) arranging a substantially parallelepiped mold (11) with a base of length, L, and a width, A; b) depositing a variable thickness of at least one layer of meat solution (1) and at least one layer of fat solution (2) in an alternating and ascending manner along a height, h, partially or totally occupying a surface of length, L, and width, A, of the mold; c) compacting the set of layers forming a multilayer body (4); d) maturing the multilayer body (4) obtained by refrigeration at a temperature between 2 - 8 ° C for 8 - 24 hours, obtaining by gelation a food product with a laminable multilayer body (4). 10.- Method according to claim 9, wherein the method further comprises a step comprising depositing a layer of a crust layer (3) on the laminatable multilayer body (4) obtained after cooling the multilayer body (4). 11.- Method according to any one of claims 9 to 10, wherein the method comprises the deposition of at least 3 layers in step b. 12.- Method according to any one of claims 9 to 11, wherein the method additionally comprises a linear controlled mixing step, prior to gelation of the multi-layer body (4).

13. System for preparing a food product according to any one of claims 1 to 8, characterized in that it comprises: feeding means configured to receive and pour a raw material onto a substantially parallelepiped mold (11) with a base of length, L, and a width, A, comprising a) A first hopper (5) configured to pour a meat layer (1), and b) A second hopper (6) configured to pour a fat layer (2); and cooling means configured to gel a multi-layer body deposited in a substantially parallelepiped mold (11) with a base of length, L, and a width, A, and with control means configured to control the deposited thickness of each of the layers (1, 2) according to a variable thickness. 14.- System according to claim 13, wherein the feeding means comprises also a third hopper (7) configured to pour a layer of bark (3). 15.- System according to any one of claims 13 to 14, wherein the system further comprises a layer mixer (8), wherein said layer mixer (8) comprises a mechanical arm (9) comprising a rod (10) arranged parallel to the layers (1, 2) to be mixed, said rod (10) being movable by means of a controlled linear displacement.

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