Meat analogue

Abstract

The invention relates to a meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; and b) at least 0.01 wt.% by dry weight of the meat analogue of cysteine encapsulates comprising free cysteine and a hydrophobic carrier, said hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C. Meat analogues that contain one or more reducing sugars in combination with cysteine encapsulates release cysteine at elevated temperatures and develop a highly desirable meaty taste during hot preparation. The invention also provides processes for the preparation of the aforementioned meat analogue.

Description

[0001] MEAT ANALOGUE

[0002] Field of the invention

[0003] The invention relates to a meat analogue comprising a combination of one or more reducing sugars and cysteine encapsulates comprising free cysteine. The meat analogue of the present invention, after having been prepared for consumption by heating, has a very desirable meaty flavour.

[0004] Background of the invention

[0005] Meat is considered the highest quality protein source, not only due to its nutritional characteristics, but also for its appreciated taste. Meat is nutritious because meat protein contains all essential amino acids for humans. In addition, meat comprises essential vitamins, such as vitamin B12, and is rich in minerals. Meat also contains fat tissue, which greatly contributes to food acceptability by imparting specific characteristics such as appearance, texture, and mouthfeel. The fat tissue also contributes to the properties of the meat as it is prepared and cooked.

[0006] However, from a health point of view, an excessive intake of meat products cannot be recommended, especially because the fat tissue in meat contains cholesterol and a higher proportion of saturated fats.

[0007] Further, due to animal diseases such as mad cow disease, a global shortage of animal protein, growing consumer demand for religious (halal or kosher) food, and economic reasons, there is an increased interest in the consumption of non-meat proteins by consuming meat analogues instead of actual meat products.

[0008] Meat analogues are prepared such that they resemble meat as much as possible in appearance, taste and texture. Meat analogues are typically made from proteinaceous fibres of non-animal origin. Proteinaceous fibres, such as texturised vegetable protein, are characterised by having an identifiable structure and a structural integrity, such that each unit will withstand hydration, heating and other procedures used in preparing the fibres for consumption. It is well-known to add meat flavouring during the preparation of meat analogues. However, meat analogues that contain added meat flavouring and have been cooked for consumption tend to have a rather bland flavour.

[0009] The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912. The reaction is a form of non-enzymatic browning, which typically proceeds rapidly from around 140 to 165 °C. Maillard reactions can produce hundreds of different flavour compounds in the cooking process depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air.

[0010] US 4,985,261 describes a process for producing a cooked browned muscle tissue foodstuff consisting essentially of the steps of: a) providing a particulate flowable, flavouring powder consisting essentially of individually, discretely encapsulated Maillard reaction reagents said encapsulated Maillard reaction reagents being:

[0011] • at least one encapsulated amino acid;

[0012] • at least one encapsulated sugar optionally admixed with at least one Maillard reaction promoter; and, optionally

[0013] • at least one encapsulated pH adjustment agent; and, optionally, at least one Maillard reaction promoter; b) providing an uncooked fibrous, proteinaceous, muscle tissue foodstuff; c) placing in intimate contact with at least a major portion of said uncooked foodstuff surface a quantity of said particulate flowable flavouring powder thereby forming a flavouring powder-coated foodstuff surface; and d) exposing the flavoring powder-coated foodstuff surface to microwave radiation for a predetermined controlled period of time.

[0014] WO 2009 / 102869 describes a meat analogue product comprising a combination of a dry component, a liquid, and a monovalent cationic carbonate or bicarbonate source, wherein the dry component, having a protein content, comprises a dry sulfur protein source; the liquid comprises water; and the meat analogue product comprises a plurality of striated and separable aligned fibres throughout the product.

[0015] WO 2022 / 175460 describes a meat substitute provided with a flavour agent coating, optionally, wherein the weight of the flavour agent coating is between 0.1 % and 5% of the weight of the coated meat substitute.

[0016] WO 2023 / 118002 describes a comestible particle comprising a lipid-based encapsulant and an encapsulated material, the lipid-based encapsulant encapsulating the encapsulated material; wherein the lipid-based encapsulant comprises a lipid component; and wherein the encapsulated material comprises a metal compound.

[0017] Summary of the invention

[0018] The inventors have discovered that meat analogues that contain one or more reducing sugars in combination with cysteine encapsulates that release cysteine at elevated temperatures develop a highly desirable meaty taste during hot preparation.

[0019] Accordingly, a first aspect of the invention relates to a meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; and b) at least 0.01 wt.% by dry weight of the meat analogue of cysteine encapsulates comprising free cysteine and a hydrophobic carrier, said hydrophobic carrier having a slip melting point of 30-90 °C , preferably of 32-80 °C.

[0020] Although the inventors do not wish to be bound by theory, it is believed that by encapsulating free cysteine in a hydrophobic carrier, unwanted reactions of cysteine with other food components during manufacture, distribution and storage are prevented. These unwanted reactions result in the formation of reaction products that, unlike cysteine, do not contribute to the formation of a desirable meaty flavour through heat-induced Maillard reactions. Encapsulation in a high melting hydrophobic carrier ensures that cysteine is released during cooking of the meat analogue so that it can react in situ with reducing sugars under the formation of Maillard flavour substances that have a strong meaty flavour. The invention also provides a process of preparing a meat analogue, said process comprising: a. providing a meat analogue base; b. applying a cysteine encapsulate on the outside of the meat analogue base to produce a coated meat analogue, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C; and c. packaging the coated meat analogue; wherein the surface temperature of the meat analogue is maintained below the slip melting point of the hydrophobic carrier between and including steps b. and c. of the preparation process, and wherein the coated meat analogue contains at least 0.01 wt.% by dry weight of the coated meat analogue of one or more reducing sugars.

[0021] Also provided is a process of preparing a meat analogue, said process comprising: a. combining a hydrated source of non-animal protein, one or more reducing sugars and cysteine encapsulates to produce a meat analogue through which the one or more reducing sugars and the cysteine encapsulates are distributed, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C; and b. packaging the meat analogue; wherein the cysteine encapsulates are not exposed to temperatures that are equal to or that exceed the slip melting point of the hydrophobic carrier.

[0022] Finally, the invention relates to a process for preparing a ready-to-eat meat analogue, comprising the step of heating the meat analogue according to the invention to a core temperature of at least 60 °C.

[0023] Detailed Description of the Invention

[0024] The terms “a” and “an” and “the” and similar referents as used herein refer to both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context.

[0025] Throughout this specification and the claims which follow, unless the context requires otherwise, the word “comprise” and variations such as “comprises” or “comprising” will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps. Numerical ranges expressed in the format “from x to y” are understood to include x and y.

[0026] Whenever components A and B are said to be present in a weight ratio of x:y, what is meant is that the concentration of component A in wt.% divided by the concentration of component B in wt.% equals x:y.

[0027] Concentrations expressed as a percentage by dry weight, as mentioned herein, refer to the amount of dry ingredient present in a composition as a percentage of the total amount of dry matter contained in the same composition. Here dry matter includes all matter that is contained in the composition except for water and components having a lower boiling point than water.

[0028] The amount of dry matter in a composition or an ingredient can suitably be determined by weighing such a composition or ingredient before and after water has been removed therefrom in an autoclave.

[0029] Ratios mentioned herein are based on weight / weight, unless indicated otherwise. Similarly, all percentages are percentages by weight (w / w) unless otherwise indicated.

[0030] When multiple preferred ranges are described in the format “from x to y” for a specific feature, it should be understood that all ranges combining the different endpoints are also contemplated.

[0031] If, for a particular component, a range of 0% to y% or less than y% is recited, said ingredient may be absent.

[0032] The term “meat analogue”, as used herein, refers to an edible product that does not contain animal meat but is designed to have the flavour, appearance, and mouthfeel of animal meat. Examples include burgers, sausages, nuggets, schnitzels etc. If the meat analogue is coated, such as a nugget or schnitzel, the term “meat analogue” is understood to refer to the composition, including the coating. Also, if meat analogues have been coated, for example with a coating comprising one or more reducing sugars and / or cysteine encapsulates, as described below, the term “meat analogue” encompasses this coating. The term “substantially free from” as used herein means that such ingredients are not added as such for a specific functionality but can be present in trace amounts as part of a non-animal derived ingredient.

[0033] The term ’’vegan”, as used herein, in relation to a product or an ingredient, refers to a product or an ingredient that has not been derived from animals. Meat, eggs and dairy products are examples of products that are not vegan.

[0034] The term “free amino acids”, as known to the skilled person, refers to amino acids that are not part of peptides or proteins. Likewise, the terms “free cysteine” and “free alanine” refer to the respective amino acids that are not part of a peptide or protein.

[0035] Whenever reference is made herein to “cysteine” or “alanine”, unless indicated otherwise, the free amino acid is meant.

[0036] The term “cysteine encapsulate” as used herein refers to a particle that comprises free cysteine and a hydrophobic carrier and wherein at least a part of the free cysteine is fully enveloped by the carrier.

[0037] The term “total free cysteine” as used herein refers to the total amount of free cysteine present in the meat analogue, i.e., not just the cysteine present in the cysteine encapsulates. The same holds for “total free alanine”.

[0038] The term “oligofructose” as used herein refers to an oligosaccharide that consists of 2-10 fructose units.

[0039] The term “non-animal protein”, as used herein, refers to protein from a non-animal source like a plant protein, a fungal protein, a microbial protein, or an algae protein. It excludes protein from mammals, fish, crustaceans, and birds.

[0040] The term “texturised vegetable protein” or “TVP” as used herein refers to proteinaceous fibrous material that is produced by heating an aqueous mixture of water, vegetable protein concentrate (optionally vegetable protein isolates) and optionally other ingredients in an extruder and extruding the mixture. The extruded material is hydrated and can be used without further hydration as hydrated non-animal protein or hydrated TVP. After extrusion, the TVP may also be cut into chunks and dried. Typical examples of dried TVP include Response™ TVPs from Solae (US) and Arcon™ TVPs from ADM (US). Such dry, irregular chunks are generally hydrated in the process of preparing a meat analogue. Some or all of the hydrated TVP may also be cut or ground for use in a meat analogue, e.g., a meat grinder with a plate with 5 mm apertures.

[0041] The term ”fat”, as used herein, refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof. The term “fat” encompasses fats that are liquid at 20 °C and fats that are solid or semi-solid at 20 °C.

[0042] The slip melting point of the hydrophobic carrier is determined using AOCS Official Method Cc 3b-92. The slip melting point is the temperature at which a column of fat in an open capillary tube begins to rise under the conditions specified in this method. The method requires the immersion of a capillary tube, containing a column of the hydrophobic carrier which has been solidified under controlled conditions, to a specified depth in water, the temperature of which is increased at a specified rate. The temperature at which the column of hydrophobic carrier is observed to start rising in the capillary tube is recorded as the slip melting point.

[0043] The term “cooking” as used herein in relation to the preparation of meat analogues encompasses boiling, steaming, grilling, roasting, baking and (deep)frying.

[0044] A first aspect of the invention relates to a meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; and b) at least 0.01 wt.% by dry weight of the meat analogue of cysteine encapsulates comprising free cysteine and a hydrophobic carrier, said hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C.

[0045] Preferably, the meat analogue of the present invention is substantially free of egg white protein and dairy protein. More preferably, the meat analogue is substantially free of animal protein. Most preferably, the meat analogue does not contain animal protein.

[0046] Preferably, the meat analogue, according to the invention, is substantially free from hemecontaining protein, more preferably it is free from heme-containing protein. Preferably, the meat analogue is substantially free of animal fat. Most preferably, the meat analogue does not contain animal fat.

[0047] Preferably, the meat analogue comprises less than 0.1 wt.% of ingredients derived from animals, more preferably less than 0.01 wt.%. Most preferably, the meat analogue does not contain any ingredients derived from animals.

[0048] It is particularly preferred that the meat analogue is a vegan meat analogue.

[0049] Non-animal protein is preferably contained in the meat analogue in a concentration of 7-36 wt.%, more preferably of 8-30 wt.% and most preferably of 9-24 wt.%.

[0050] Preferably, the non-animal protein is selected from plant protein, algal protein, fungal protein, or microbial protein. Plant protein is preferably selected from legume protein. In particular, the meat analogue, according to the invention, preferably comprises - at levels according to each of the ranges recited above - soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, oat protein, lentil protein, faba bean protein, lupin protein, sunflower protein and combinations thereof.

[0051] At least part of the non-animal protein may be present in the meat analogue in the form of texturised vegetable protein (TVP). According to a preferred embodiment, at least 80 wt.%, more preferably at least 90 wt.% of the non-animal protein that is contained in the meat analogue is provided by TVP. Preferably, the TVP is present in the form of pieces of TVP. Said pieces of TVP may also be ground or cut before. For the avoidance of doubt, the term “pieces” in this context encompasses both the TVP before and after comminution.

[0052] The meat analogue of the present invention preferably comprises, by dry weight of the meat analogue, 25-80 wt.%, more preferably 30-50 to wt.% of texturised vegetable protein (TVP).

[0053] Preferably, the TVP is made from legume protein-containing material, particularly soy and / or pea, sometimes in combination with wheat or oat protein. TVP particles can, for instance, be obtained from suppliers like Roquette™, ADM™ and Solae™.

[0054] The TVP in the meat analogue of the present invention typically contains, by dry weight of the pieces of TVP, 50-90 wt.%, more preferably 65-88 wt.% and most preferably 70-86 wt.% of plant protein. The plant protein preferably is selected from legume protein, cereal protein, oilseed protein and combinations thereof. More preferably, the plant protein is selected from legume protein, cereal protein and combinations thereof. Examples of legume proteins that may be used include soy protein, pea protein, lupin protein, mung bean protein, faba bean protein, lentil protein, chickpea protein, sunflower protein and combinations thereof. Gluten is an example of cereal protein that may be contained in the pieces of TVP.

[0055] According to a particularly preferred embodiment, at least 50 wt.%, more preferably at least 80 wt.% and most preferably at least 90 wt.% of the plant protein that is present in the TVP is soy protein.

[0056] The TVP preferably has a water content of 40-90 wt.%, more preferably 50-85 wt.% and most preferably 55-75 wt.%.

[0057] The fat content of the TVP, by dry weight of the TVP, is preferably in the range of 0-10 wt.%, more preferably in the range of 0-6 wt.% and most preferably in the range of 0-4 wt.%.

[0058] The TVP present in the meat analogue, preferably contains, by dry weight of the TVP, 0-15 wt.%, more preferably 0.5-12 wt.% and most preferably 1-10 wt.% of dietary fibre.

[0059] The TVP in the meat analogue of the present invention typically contains, by dry weight of the TVP, 50-90 wt.%, more preferably 65-88 wt.% and most preferably 70-86 wt.% of plant protein. The plant protein preferably is selected from legume protein, cereal protein, oilseed protein and combinations thereof. More preferably, the plant protein is selected from legume protein, cereal protein and combinations thereof. Examples of legume proteins that may be used include soy protein, pea protein, lupin protein, mung bean protein, faba bean protein, lentil protein, chickpea protein, sunflower protein and combinations thereof. Gluten is an example of cereal protein that may be contained in the pieces of TVP.

[0060] According to a particularly preferred embodiment, at least 50 wt.%, more preferably at least 80 wt.% and most preferably at least 90 wt.% of the plant protein that is present in the pieces of TVP is soy protein.

[0061] The one or more reducing sugars that are employed in the meat analogue are preferably selected from fructose, glucose, xylose, ribose, oligofructose and combinations thereof. More preferably, the one or more reducing sugars are selected from fructose, glucose, ribose, oligofructose and combinations thereof. Even more preferably, the one or more reducing sugars are selected from fructose, glucose, oligofructose and combinations thereof. Yet more preferably, the one or more reducing sugars are selected from fructose, oligofructose, glucose and combinations thereof. Most preferably, the reducing sugar is fructose. The use of fructose enables the preparation of meat analogues that develop a very natural, realistic meaty taste during hot preparation.

[0062] The meat analogue of the present invention contains at least 0.01 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Preferably, the meat analogue contains 0.04-3 wt.% by dry weight of the meat analogue of the one or more reducing sugars. More preferably, the meat analogue contains 0.08-2 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Most preferably, the meat analogue contains 0.1 -1.5 wt.% by dry weight of the meat analogue of the one or more reducing sugars.

[0063] The meat analogue further contains at least 0.01 wt.% by dry weight of the meat analogue of the cysteine encapsulates. Preferably, the meat analogue contains 0.04-2.0 wt.% by dry weight of the meat analogue of the cysteine encapsulates. More preferably, the meat analogue contains 0.08-1.7 wt.% by dry weight of the meat analogue of the cysteine encapsulates. Most preferably, the meat analogue contains 0.1-1.4 wt.% by dry weight of the meat analogue of the cysteine encapsulates.

[0064] The cysteine encapsulates of the meat analogue preferably comprise 5-95 wt.% free cysteine, more preferably 15-90 wt.% free cysteine, more preferably 20-88 wt.% free cysteine, most preferably 50-85 wt.% free cysteine.

[0065] Preferably, the cysteine encapsulates comprise 5-95 wt.% of the hydrophobic carrier. More preferably, the cysteine encapsulates comprise 10-85 wt.% of the hydrophobic carrier. Even more preferably, the cysteine encapsulates comprise 12-80 wt.% of the hydrophobic carrier. Most preferably, the cysteine encapsulates comprise 15-50 wt.% of a hydrophobic carrier.

[0066] The combination of free cysteine and hydrophobic carried preferably constitutes at least 60 wt.%, preferably at least 80 wt.% of the cysteine encapsulates, most preferably 90-100 wt.% of the cysteine encapsulates. The hydrophobic carrier preferably has a slip melting point in the range of 34-70°C, more preferably in the range of 35-60°C and most preferably in the range of 36-50°C.

[0067] Examples of suitable hydrophobic carriers that may be employed in accordance with the present invention include of triglycerides, diglycerides, monoglycerides, fatty acids, phospholipids, waxes and combinations thereof. Preferably, the hydrophobic carrier is selected from triglycerides, diglycerides, monoglycerides, fatty acids and combinations thereof

[0068] Examples of fatty acids that may be employed as hydrophobic carrier include stearic acid, palmitic acid and combinations.

[0069] Partially and / or fully hydrogenated vegetable oils and fats may suitably be employed as a source of the triglycerides in the hydrophobic carrier. Also, high melting fractions of palm oil, palm kernel oil and coconut can be used as a source of the triglycerides in the hydrophobic carrier.

[0070] Examples of waxes that may be employed in the hydrophobic carrier include beeswax, carnauba wax, rice bran wax and combinations thereof.

[0071] The cysteine encapsulates that are present in the meat analogue of the present invention preferably contain at least 0.01 wt.% free cysteine by dry weight of the meat analogue, more preferably 0.04-1.2 wt.% free cysteine by dry weight of the meat analogue, even more preferably 0.08-1.0 wt.% free cysteine by dry weight of the meat analogue and most preferably 0.1-0.8 wt.% free cysteine by dry weight of the meat analogue.

[0072] In a preferred embodiment, at least 5 wt.%, more preferably at least 20 wt.%, even more preferably at least 50 wt.% and most preferably at least 80 wt.% of the total amount of free cysteine present in the meat analogue is contained in the cysteine encapsulates.

[0073] The cysteine encapsulates preferably contain 0-20 wt.%, more preferably 0-10 wt.% and most preferably 0-5 wt.% of reducing sugar by weight of free cysteine.

[0074] The cysteine encapsulate of the present invention preferably contains, calculated by weight of cysteine, 0-20 wt.%, more preferably 0-10 wt.% and most preferably 0-1 wt.% of carbonate salt selected from alkali metal carbonate, alkali metal bicarbonate and combinations thereof. The cysteine encapsulate preferably contains not more than 1 wt.%, more preferably not more than 0.1 wt.%, even more preferably not more than 0.01 wt.% and most preferably not more than 0.001 wt.% of iron salt.

[0075] In a particularly preferred embodiment of the invention, at most 20 wt.% of the total amount of reducing sugars present in the meat analogue is encapsulated, more preferably at most 15 wt.%, even more preferably at most 10 wt.%, yet more preferably at most 5 wt.%, still more preferably, at most 1 wt.% of the total amount of reducing sugars present in the meat analogue is encapsulated.

[0076] Preferably, at least 90 vol.% of the cysteine encapsulate particles that are contained in the meat analogue have a particle size in the range of 20-1 ,200 pm, more preferably in the range of 30-900 pm and most preferably in the range of 50-600 pm. The particle size of the cysteine encapsulate particles may suitably be determined by micro computed tomography or scanning electron microscopy.

[0077] According to a particularly preferred embodiment, the free cysteine in the cysteine encapsulates is embedded in and / or surrounded by the hydrophobic carrier. Preferably at least 60 wt.%, more preferably at least 80 wt.% of the free cysteine is surrounded by the hydrophobic carrier.

[0078] Preferably, the free cysteine contained in the cysteine encapsulates is effectively retained therein as long as the encapsulates are kept at temperature below the slip melting point of the hydrophobic carrier. Accordingly, in a preferred embodiment 0-20%, more preferably 0-15% and most preferably 0-10% of the free cysteine is released from the cysteine encapsulates in 1 hour after 1 gram of cysteine encapsulates is dispersed in 100 mL of distilled water having a temperature of 20°C.

[0079] The cysteine encapsulates of the present invention may be prepared in different ways, e.g., by spray drying, spray chilling or extrusion. Preferably, the cysteine encapsulates are prepared by spray drying, more preferably by spray drying an aqueous suspension of hydrophobic carrier that also contains free cysteine. The particle size of the cysteine encapsulates may be manipulated by milling and / or sieving. In a preferred embodiment, the meat analogue contains the one or more reducing sugars and free cysteine from the cysteine encapsulates in a weight ratio of the one or more reducing sugars : free cysteine between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 12:1 and 1.5:1.

[0080] In a particularly preferred embodiment, the meat analogue contains fructose and free cysteine from the cysteine encapsulates in a weight ratio of fructose : free cysteine is between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 12:1 and 1.5:1.

[0081] The meat analogue preferably contains at least 0.01 wt.% by dry weight of the meat analogue of free alanine. More preferably, the meat analogue contains 0.04-0.09 wt.% by dry weight of the meat analogue of free alanine, even more preferably, the meat analogue contains 0.08- 0.8 wt.% by dry weight of the meat analogue of free alanine. Most preferably, the meat analogue contains 0.1-0.6 wt.% by dry weight of the meat analogue of free alanine.

[0082] Preferably, at most 20 wt.% of the free alanine present in the meat analogue is encapsulated, more preferably at most 15 wt.%, even more preferably at most 10 wt.%, yet more preferably at most 5 wt.%, most preferably, at most 1 wt.% of the total amount of free alanine present in the meat analogue is encapsulated.

[0083] In a preferred embodiment, free cysteine and free alanine are contained in the meat analogue in a weight ratio of free cysteine : free alanine i between 1 :5 and 5: 1 , more preferably between 3:1 and 1 :3, and even more preferably between 2:1 and 1 :2. These ratios are calculated on the basis of the total amounts of free cysteine and free alanine present in the meat analogue.

[0084] The total amount of free amino acids that is contained in the meat analogue preferably is in the range of 0.05-2.5 wt.% by dry weight of the meat analogue, more preferably 0.1-1 .0 wt.% by dry weight of the meat analogue and most preferably 0.2-0.5 wt.% by dry weight of the meat analogue.

[0085] The meat analogue of the present invention preferably contains free cysteine in a concentration of at least 3 wt.% by weight of the total amount of free amino acids, more preferably in a concentration of 10-80 wt.% by weight of the total amount of free amino acids, most preferably in a concentration of 15-50 wt.% by weight of the total amount of free amino acids.

[0086] Furthermore, the meat analogue of the present invention preferably contains free alanine in a concentration of at least 6 wt.% by weight of the total amount of free amino acids, more preferably in a concentration of 15-95 wt.% by weight of the total amount of free amino acids, most preferably in a concentration of 30-80 wt.% by weight of the total amount of free amino acids.

[0087] The meat analogue of the present invention preferably contains the combination of free cysteine and free alanine in a concentration of at least 50 wt.% by weight of the total amount of free amino acids, more preferably of 60-100 wt.% by weight of the total amount of free amino acids, most preferably of 75-100 wt.% by weight of the total amount of free amino acids. The presence of substantial amounts of free amino acids other than cysteine or alanine may adversely affect the taste of the hot prepared meat analogue as these other free amino acids may participate in Maillard reactions that yield undesirable flavour notes.

[0088] The inventors have found that the contribution of the cysteine encapsulates to the formation of Maillard reaction substances is maximised if these encapsulates are present on the surface of the meat analogue. Preferably, 50-100 wt.%, more preferably 70-100 wt.% and most preferably 80-100 wt.% of the cysteine encapsulates are present on the surface of the meat analogue.

[0089] According to a particularly preferred embodiment, also the one or more reducing sugars are applied onto the surface of the meat analogue. Preferably, 20-100 wt.%, more preferably 30- 100 wt.% and most preferably 50-100 wt.% of the one or more reducing sugars present in the meat analogue are present on the surface of the meat analogue.

[0090] The meat analogue preferably comprises 0-30 wt.%, more preferably 2-25 wt.%, yet more preferably 3-20 wt.%, most preferably, the meat analogue comprises 5-15 wt.% of fat.

[0091] The fat preferably contains at least 40 wt.%, more preferably at least 70 wt.% of an oil that is liquid at 20 °C. Examples of such liquid oils include linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, flaxseed oil, rice bran oil, olive oil, tung oil, cotton seed oil, peanut oil, algal oil and mixtures thereof. The fat component of the meat analogue preferably has a low content of saturated fatty acids. Preferably the fat contains 0-50 wt.%, more preferably 10-45 wt.% and most preferably 15-40 wt.% saturated fatty acids, calculated by weight of the total amount of fatty acids contained in the fat.

[0092] The meat analogue of the present invention may further contain oleic acid. The presence of oleic acid in the meat analogue was found to have a favourable impact on the meaty flavour that develops during hot preparation of the meat analogue. Examples of oleic acid sources include avocado oil, Brazil nut oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grape seed oil, hemp seed oil, high-oleic safflower oil, olive oil, palm oil, peanut oil, rice bran oil, sesame oil, high-oleic soybean oil, high-oleic sunflower oil and walnut oil.

[0093] Preferably, the meat analogue contains 0.01-4 wt.% by dry weight of the meat analogue of oleic acid, more preferably 0.05-3.5 wt.% by dry weight of the meat analogue, most preferably, the meat analogue contains 0.1-3 wt.% by dry weight of the meat analogue of oleic acid.

[0094] In a particularly preferred embodiment, the oleic acid present in the meat analogue is contained in glycerides. Preferably, said glycerides are selected from triglycerides and diglycerides.

[0095] Preferably, at least 80 wt.% of the oleic acid present in the meat analogue is contained in glycerides, more preferably at least 90 wt.%, most preferably, at least 95 wt.% of the oleic acid present in the meat analogue is contained in glycerides.

[0096] According to a preferred embodiment, the meat analogue, according to the present invention, contains oleic acid and total free cysteine in a weight ratio of oleic acid : total free cysteine of 1 :2 to 50: 1 , preferably 1 :1 to 30: 1 , most preferably, the meat analogue contains oleic acid and total free cysteine in a weight ratio of 2:1 to 12:1.

[0097] Similarly, the meat analogue, according to an embodiment of the present invention, contains oleic acid and free alanine in a weight ratio of oleic acid : free alanine of 1 :2 to 50: 1 , preferably 1 :1 to 30:!, most preferably, the meat analogue contains oleic acid and free alanine in a weight ratio of 2:1 to 12:1. The meat analogue may be provided in different shapes. Examples of meat analogues encompassed by the present invention include patties, balls, nuggets and sausages. These may have a crispy coating like a nugget or schnitzel. Most preferably, the meat analogue is shaped in the form of a burger, a nugget or a sausage.

[0098] In a preferred embodiment, the meat analogue of the present invention is a minced meat analogue.

[0099] The term “minced meat analogue”, as used herein, refers to a vegetarian product that has an appearance and structure similar to that of minced meat. More particularly, like minced meat, the minced meat analogue of the present invention is preferably largely (> 40 wt.%) composed of small pieces of elastic, hydrated material that are wetted on the outside by an aqueous liquid.

[0100] According to another preferred embodiment, the meat analogue is a poultry meat analogue, more preferably a chicken meat analogue.

[0101] The meat analogue of the present invention may comprise additional ingredients besides the ones discussed above. Examples of such additional ingredients include binding agents, thickeners, emulsifiers, acidulants, preservatives, colouring, flavouring, dietary fibres, vitamins and minerals.

[0102] According to the invention, the meat analogue preferably comprises 0.1-25 wt.%, more preferably 0.1-15 wt.%, and even more preferably 0.2-11 wt.%, most preferably 0.3-7 wt.% of binding agent.

[0103] Said binding agent is used to bind other ingredients of the meat analogue, e.g., to bind textured vegetable protein particles. A suitable binding agent can be identified by titrating different binding agents against the cohesiveness and fracturability of the meat analogue. The binding agent preferably includes a gel-forming agent.

[0104] The term “gel-forming agent”, as used herein, refers to a compound which is able to form a gel at the concentration, pH and salt level used in the meat analogue when heat is applied, preferably to a temperature of at least 40 °C, more preferably at least 45 °C, even more preferably at least 50 °C, still more preferably at least 60 °C, yet more preferably at least 70 °C, most preferably at least 80 °C. Such a gel-forming agent may also be referred to as a “heatinducible gel-forming agent”. Particularly preferred is a heat-inducible gel-forming agent, which is able to form a gel when heat is applied, preferably to a temperature of at least 60 °C, whereby the heat-inducible gel-forming agent comprises at least one protein. When heat is applied to a solution of a gel-forming agent, it forms a gel when, subsequent to the heating, it is cooled. The gel-forming agent is thought to form a gel by creating a network of gel-forming agents holding the water phase.

[0105] Preferably, the binding agent comprises a gel-forming protein (preferably gel-forming plant protein), a gel-forming polysaccharide or combinations thereof. The binding agent preferably comprises the combination of 0.3-7 wt.% of a gel-forming protein and 0.1-5 wt.% of a gelforming polysaccharide like methylcellulose.

[0106] The meat analogue, according to the invention, preferably comprises an ungelatinised gelforming agent, preferably in an amount of from 0.1-25 wt.%, more preferably 0.2-11 wt.%, even more preferably 0.3-5 wt.%, most preferably 0.5-5 wt.% by weight of the total composition.

[0107] The term “ungelatinised gel-forming agent”, as used herein, refers to the gel-forming agent when it is not a gel. Such an ungelatinised gel-forming agent preferably forms a gel when the meat analogue is prepared for consumption by heating, either during heating (e.g., methylcellulose) or subsequent cooling.

[0108] The gel-forming agent is preferably present in the meat analogue as an ungelatinised gelforming agent. The advantage thereof is that the meat analogue gets firmer during cooking, just like real meat, thereby providing the consumer with an even better meat analogue experience. This is, for instance, preferred when the meat analogue is intended as an analogue of raw meat.

[0109] The gel-forming agent may comprise a non-animal protein isolate, a non-animal protein concentrate, a non-animal polysaccharide or combinations thereof. Preferably, the non-animal gel-forming agent is derived from a plant, algae, or microbe. If the gel-forming agent is a gelforming plant protein, preferred examples include legume protein isolates like soy protein isolate, pea protein isolate, mung bean protein isolate and other plant proteins like potato protein, RuBisCo, mung 8S globulin, a pea globulin, a pea albumin, a lentil protein, zein, or an oleosin and combinations thereof. The gel-forming agent can also be a gel-forming Chlorella protein.

[0110] Preferably, an ungelatinised gel-forming protein is used that is a plant protein, preferably selected from potato protein, soy protein isolate, pea protein isolate or Chlorella protein and is preferably present in the meat analogue in an amount of 0.1-25 wt.%, preferably 0.2-11 wt.%, even more preferably 0.3-7 wt.%, yet more preferably 0.1-9 wt.%, even more preferably 0.2-7 wt.%, still more preferably 0.3-5 wt.%, most preferably 0.5-5 wt.% by weight of the total composition.

[0111] If the gel-forming agent comprises a gel-forming polysaccharide, examples include carob bean gum, tara gum, cassia gum, gum arabic, konjac mannan gum, carrageenan, methylcellulose, xanthan gum, pectin, starch and combinations thereof.

[0112] Preferably, an ungelatinised gel-forming polysaccharide is used, preferably in an amount of from 0.1-5 wt.%, more preferably 0.2-3 wt.% by weight of the total composition. Preferably, the ungelatinised gel-forming agent comprises a combination of 1-5 wt.% methylcellulose and 0.1- 7 wt.% potato protein by total composition weight.

[0113] In a preferred embodiment, the meat analogue further comprises 0.1-20 wt.%, more preferably 0.5-10 wt.%, most preferably 1-5 wt.% of flavouring agent by weight of the total composition. Any food-grade flavouring agent to provide the desired flavour may be used. Examples include beef flavour, pork flavour, meat flavour, chicken flavour, fish flavour, taste enhancers, yeast extract, spices, herbs, and combinations thereof.

[0114] In another preferred embodiment, the meat analogue comprises 0.01-10 wt.%, more preferably 0.05-5 wt.%, most 0.1-3 wt.% of colouring agent by weight of the meat analogue. Any food-grade colouring agent to provide the desired colour may be used. Preferred are non- animal-derived colouring agents like extracts, juices, and powders from red or orangecoloured fruits, vegetables and roots. Examples include beet, bell pepper, pomegranate, mandarin, carrot, barley malt and combinations thereof.

[0115] In yet another preferred embodiment, the meat analogue comprises 0.01-5 wt.% of NaCI, more preferably 0.05-3 wt.% of NaCI, yet more preferably 0.1-2 wt.% of NaCI, even preferably 0.3- 1.7 wt.% NaCI, still more preferably 0.4-1.7 wt.% NaCI, most preferably 0.5-1.5 wt.% NaCI by weight of the total composition. In addition, part of the NaCI may be replaced by KCI or any other salt substitute suitable for consumption.

[0116] The meat analogue preferably has a pH of 5 to 6.5, more preferably a pH of 5.2 to 5.8.

[0117] According to the invention, the meat analogue preferably has a moisture content of 45-69 wt.%, more preferably 56-65 wt.%, most preferably 60-65 wt.% by weight of the total composition.

[0118] Another aspect of the invention relates to a process (‘coating process’) of preparing a meat analogue, said process comprising: a. providing a meat analogue base; b. applying a cysteine encapsulate on the outside of the meat analogue base to produce a coated meat analogue, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C; and c. packaging the coated meat analogue; wherein the surface temperature of the meat analogue is maintained below the slip melting point of the hydrophobic carrier between and including steps b. and c. of the preparation process, and wherein the coated meat analogue contains at least 0.01 wt.% by dry weight of the coated meat analogue of one or more reducing sugars.

[0119] The coated meat analogue that is prepared in the coating process contains at least 0.01 wt.% by dry weight of the coated meat analogue of one or more reducing sugars. Preferably, the coated meat analogue contains 0.04-3 wt.% by dry weight of the coated meat analogue of the one or more reducing sugars. Even more preferably, the coated meat analogue contains 0.08- 2 wt.% by dry weight of the coated meat analogue of the one or more reducing sugars. Most preferably, the coated meat analogue contains 0.1-1 .5 wt.% by dry weight of the coated meat analogue of the one or more reducing sugars.

[0120] According to a particularly preferred embodiment, the coating process comprises the step of applying one or more reducing sugars onto the outside of the meat analogue base before packaging step c. The one or more reducing sugars may be applied onto the surface in the form of a mixture that contains the one or more reducing sugars and the cysteine encapsulates. The one or more reducing sugars may also be applied onto the surface of the meat analogue base separately. The cysteine encapsulates of the present invention may be applied onto the outside of the meat analogue base in the form of a dry powder. Before applying such a dry powder onto the outside of the meat analogue base the surface of the meat analogue base may suitably be coated with an edible adhesive composition.

[0121] The cysteine encapsulates may also be applied onto the outside of the meat analogue base in the form of an aqueous suspension. Preferably, the aqueous suspension is a viscous suspension. A high viscosity prevents the suspension from running off the meat analogue base after it has been applied on the outside.

[0122] The one or more reducing sugars may also be applied on the outside of the meat analogue base in the form of a dry powder. Before applying a dry powder containing the one or more reducing sugars onto the outside of the meat analogue base the surface of the meat analogue base is preferably coated with an edible adhesive composition.

[0123] According to a particularly preferred embodiment, the one or more reducing sugars and the cysteine encapsulates are applied onto the surface of the meat analogue base in the form of a powder blend that contains the one or more reducing sugars and the cysteine encapsulates.

[0124] The one or more reducing sugars may also be applied onto the surface of the meat analogue base in the form of an aqueous solution or an aqueous dispersion. According to a particularly preferred embodiment, the one or more reducing sugars are applied onto the surface of the meat analogue in the form of an aqueous suspension that contains both the one or more reducing sugars and the cysteine encapsulates.

[0125] The invention also provides an alternative process (‘mixing process’) of preparing a meat analogue, said process comprising: a. combining a hydrated source of non-animal protein, one or more reducing sugars and cysteine encapsulates to produce a meat analogue through which the one or more reducing sugars and the cysteine encapsulates are distributed, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C , preferably of 32-80 °C; and b. packaging the meat analogue; wherein the cysteine encapsulates are not exposed to temperatures that are equal to or that exceed the slip melting point of the hydrophobic carrier. The meat analogue that is prepared in the mixing process preferably contains at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars. More preferably, the meat analogue contains 0.04-3 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Even more preferably, the meat analogue contains 0.08-2 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Most preferably, the meat analogue contains 0.1-1.5 wt.% by dry weight of the meat analogue of the one or more reducing sugars.

[0126] In the mixing process combining of the meat analogue ingredients may be achieved, for example, by kneading, mixing and / or grinding.

[0127] Preferably, the source of non-animal protein used in the mixing process is pieces of texturised vegetable protein as described hereinbefore.

[0128] The cysteine encapsulates employed in the processes according to the present invention are cysteine encapsulates as described herein before. Also, the one or more reducing sugars employed in the processes are reducing sugars are described herein before.

[0129] The processes of the present invention preferably yield a meat analogue as described herein before.

[0130] A final aspect of the invention relates to the preparation of a ready-to-eat meat analogue, said process comprising the step of heating the meat analogue according to the present invention to a core temperature of at least 60 °C, preferably of at least 70 °C, more preferably 80-120 °C and still more preferably 90-110 °C. The meat analogue of the present invention, when prepared in this manner, develops a very nice meaty flavour due to heat-induced reactions between the one or more reducing sugars and free amino acids.

[0131] In order to trigger the aforementioned heat-induced reactions, the surface of the meat analogue should be heated to temperatures that are sufficiently high to induce so called Maillard reactions. Preferably, during the preparation of a ready-to-eat meat analogue the surface of the meat analogues reaches a temperature of at least 80 °C, more preferably of at least 90 °C, even more preferably of at least 95 °C and most preferably of 98-220 °C. The meat analogue may suitably be heated in a variety of manners, e.g., shallow frying, deep frying, grilling and oven heating (including heating in an infrared oven) and microwave heating.

[0132] The meat analogue may suitably be heated in a variety of manners, e.g., shallow frying, deep frying, grilling and oven heating (including heating in an infrared oven). Preferably, the heating of the meat analogue does not comprise heating by microwave radiation.

[0133] The invention is further illustrated by the following non-limiting examples.

[0134] Examples

[0135] Example 1

[0136] A flavour precursor emulsion was prepared on the basis of the recipe shown in Table 1 .

[0137] Table 1

[0138] 1Novation 6600, ex Ingredion

[0139] The flavour precursor emulsion was prepared by dissolving NaCI in water, after which starch was slowly added to water while vigorously stirring in a glass beaker using a magnetic stir bar. After 1 minute of stirring, L-alanine, L-cysteine and fructose were added to the slurry. The resulting mixture was stirred using a magnetic stir bar for 1 minute, during which HOSF was added.

[0140] Soy-based chicken chunks were marinated with the flavour precursor emulsion as follows:

[0141] 1. The flavour precursor emulsion was added to commercially available vegan chicken chunks in a container, followed by 90 seconds of stirring to ensure full coating of the chicken chunks;

[0142] 2. The coated chicken chunks were removed from the container, excess flavour precursor emulsion was allowed to drip off; The coated chicken chunks so obtained were divided in two portions. One portion (chicken chunks A) was immediately (within one hour after marination) prepared for consumption as follows:

[0143] • A non-stick pan was heated to 170 °C with about 1 mL of sunflower oil;

[0144] • The coated chicken chunks were added to the heated pan and baked for 6 minutes, flipping regularly.

[0145] The other portion (chicken chunks B) was introduced into a bag that was vacuumised and stored at a temperature of 4 °C for seven days.

[0146] Immediately after preparation, chicken chunks A were subjected to sensory evaluation. Samples were placed on a plate with a randomised code unknown to the tasters. The panel consisted of seven trained panellists who blindly scored the chicken chunks on chicken odour, plant-based odour, chicken taste, roasted taste, plant-based taste, plant-based aftertaste, and chicken aftertaste on a scale of 1 (low) to 7 (high) with chicken chunks (Reference) that had not been coated with the flavour precursor emulsion being used as a reference, scoring 4 on all sensory attributes.

[0147] After 7 days of storage at 4 °C, the chicken chunks B were prepared for consumption and evaluated in the same way as chicken chunks A.

[0148] The results of the sensory evaluations are summarised in Table 2.

[0149] Table 2

[0150] Chicken chunks A which had been prepared with fresh precursors were found to have less plant-based odour taste, and more chicken and roasted taste than the Chicken chunks B that had been stored for 1 week after addition of the precursors. This demonstrates that the flavour contribution of a Maillard precursor mixture that contains non-encapsulated free cysteine deteriorates over time.

[0151] Example 2

[0152] Two flavour precursor emulsions were prepared and applied on chicken chunks on the basis of the recipes shown in Table 3.

[0153] Table 3

[0154] L-cysteine HCI 70% StA, ex Glanbia Nutritionals (70 wt.% free cysteine 26wt.% stearic acid and 4 wt.% hydroxypropyl cellulose, with a particle size between 20 and 1100 pm).

[0155] The flavour precursor emulsions were prepared by introducing water and oil into in a glass beaker using a magnetic stir bar, followed by addition of the remaining ingredients and stirring at 500 rpm for 3 minutes.

[0156] The chicken chunks were coated with flavour precursor emulsion 1 in the same way as described in Example 1 and were stored in a packing tray under 50% CO2 and 50% N2. The bags containing the coated chicken chunks were stored in a refrigerator at 4°C for 28 days.

[0157] The chicken chunks coated with flavour precursor emulsion 1 were prepared for consumption after 1 , 14 and 28 days of storage. The chicken chunks were prepared for consumption in the same way as described in Example 1 and evaluated immediately after preparation. The sensory assessments were focused on the attribute ‘chicken flavour’. Every time, chicken chunks freshly prepared with flavour precursor emulsion A were used as a reference. On the final day (28) fresh chicken chunks without flavour precursor emulsion were also evaluated.

[0158] The samples were assessed by means of a ‘difference test’ evaluating how different the sample was compared to the freshly made reference (score 5 = same as reference; 4 = slightly different from reference; 3 = noticeable different from reference; 2 = largely different from reference; 1 = hugely different from reference)

[0159] The results of the sensory evaluations of the coated chicken chunks of composition 1 are shown in Table 4.

[0160] Table 4

[0161] The uncoated chicken chunks that were assessed together with the coated chicken chunks that had been stored for 28 days received a score of 2.17. Chicken chunks coated with emulsion A and stored for 14 and 28 days, respectively, would have receive a substantially lower score than the chicken chunks coated with emulsion 1 after the same period of storage.

Claims

CLAIMS1 . A meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; and b) at least 0.01 wt.% by dry weight of the meat analogue of cysteine encapsulates comprising free cysteine and a hydrophobic carrier, said hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C.

2. Meat analogue according to claim 1 , wherein the cysteine encapsulates comprise 5-95 wt.%, preferably 15-90 wt.% free cysteine.

3. Meat analogue according to claim 1 or 2, wherein the cysteine encapsulates contain 5-95 wt.%, preferably 10-80 wt.% of the hydrophobic carrier.

4. Meat analogue according to any one of the preceding claims, wherein the combination of free cysteine and hydrophobic carried constitutes at least 60 wt.%, preferably at least 80 wt.% of the cysteine encapsulates.

5. Meat analogue according to any one of the preceding claims, wherein the hydrophobic carrier is selected from the group consisting of triglycerides, diglycerides, monoglycerides, fatty acids, phospholipids, waxes and combinations thereof.

6. Meat analogue according to any one of the preceding claims, wherein the cysteine encapsulates further comprise a polymeric emulsifying agent selected from the group of hydroxypropyl cellulose, hydroxypropyl methylcellulose, alginate, polyglycerol esters of fatty acids, polyglycerol polyricinoleate esters, protein and combinations thereof.

7. Meat analogue according to any one of the preceding claims, wherein the free cysteine in the cysteine encapsulates is embedded in and / or surrounded by the hydrophobic carrier.

8. Meat analogue according to any one of the preceding claims, wherein not more than 20% of the free cysteine is released from the cysteine encapsulates in 1 hour after 1 gram of cysteine encapsulates is dispersed in 100 mL of distilled water having a temperature of 20°C.

9. Meat analogue according to any one of the preceding claims, wherein at least 50 wt.% of the cysteine encapsulates are present on the surface of the meat analogue.

10. A process of preparing a meat analogue, said process comprising: a. providing a meat analogue base; b. applying a cysteine encapsulate on the outside of the meat analogue base to produce a coated meat analogue, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C; and c. packaging the coated meat analogue; wherein the surface temperature of the meat analogue is maintained below the slip melting point of the hydrophobic carrier between and including steps b. and c. of the preparation process, and wherein the coated meat analogue contains at least 0.01 wt.% by dry weight of the coated meat analogue of one or more reducing sugars.11 . Process according to claim 10, wherein one or more reducing sugars are applied onto the surface of the meat analogue base before packaging step c.

12. A process of preparing a meat analogue, said process comprising: a. combining a hydrated source of non-animal protein, one or more reducing sugars and cysteine encapsulates to produce a meat analogue through which the one or more reducing sugars and the cysteine encapsulates are distributed, said cysteine encapsulate comprising free cysteine and a hydrophobic carrier having a slip melting point of 30-90 °C, preferably of 32-80 °C; and b. packaging the meat analogue; wherein the cysteine encapsulates are not exposed to temperatures that are equal to or that exceed the slip melting point of the hydrophobic carrier.

13. Process according to any one of claims 10-12, wherein the process yields a meat analogue according to any one of claims 1-9.

14. A process for the preparation of a ready-to-eat meat analogue, comprising the step of heating the meat analogue according to any one of claims 1-9 to a core temperature of at least 60 °C.

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