Vegetarian rasher comprising muscle tissue and fat tissue mimetic phases with high contrast

Abstract

The invention relates to a vegetarian rasher comprising at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including 15-65 wt.% by weight of the vegetarian rasher of a pale phase and 35-85 wt.% by weight of the vegetarian rasher of a reddish phase, said reddish phase containing: • (a) lycopene in a concentration of 10-150 mg per kg of reddish phase; and • (b) cyanidin-glycoside derived from black carrot extract in a concentration of 100-1500 mg per kg of reddish phase.

Description

[0001] VEGETARIAN RASHER COMPRISING MUSCLE TISSUE AND FAT TISSUE MIMETIC PHASES WITH HIGH CONTRAST

[0002] TECHNICAL FIELD OF THE INVENTION

[0003] The invention relates to a vegetarian rasher and to a process of producing such a vegetarian rasher. A rasher is a thin slice of bacon or ham that has been broiled or fried.

[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 of its excellent amino acid profile, as well as the fact that it comprises many essential vitamins such as vitamin B12, as well as minerals like iron, zinc and selenium. Additionally, meat contains fat tissue, which contributes to food acceptability due to its effect on appearance, texture, mouthfeel and overall taste. Said fat tissue also affects the properties of the meat as it is prepared and cooked.

[0006] Nevertheless, despite the excellent nutritional value of meat, excessive consumption of meat and meat products is often associated with an excessive caloric intake, resulting in excess weight and obesity. Furthermore, due to the high cholesterol levels and saturated fats in the fat tissue, excessive meat consumption is often associated with various chronic diseases such as cardiovascular disease and type 2 diabetes.

[0007] Additionally, an increasing number of people are switching to a more plant-based diet due to the meat industry’s negative impact on the environment and for ethical reasons.

[0008] Whilst many consumers would be motivated to adopt a plant-based diet, many find it difficult to give up on animal-based foodstuffs. Thus, there is a growing demand for meat-free protein sources that emulate real meat products in appearance, texture, mouthfeel and taste.

[0009] Emulation of meat products that are composed of different types of tissue, notably muscle tissue and fat tissue, is a challenging task, especially if these different phases are clearly visible to the naked eye. This challenge becomes even bigger if the meat analogue is to resemble a rasher that has been submitted to severe heat treatment, such as frying or broiling. A good quality vegetarian rasher comprises mimetics of muscle and fat tissue that closely resemble their animal-derived counterparts. Typically, both muscle tissue mimetic and fat tissue mimetics are water-continuous, which means that components can migrate relatively easily from one tissue mimetic to the other, especially if the vegetarian rasher containing these components is subjected to a high temperature treatment, such as frying or broiling step. This is also true for the colouring that needs to be applied in the muscle tissue mimetic to impart a dark red colour. Diffusion of the red colouring from the muscle tissue mimetic to the fat tissue mimetic reduces the attractive colour contrast and causes the fat tissue mimetic to develop an undesirable pinkish colour. Hence, such diffusion in vegetarian rasher should be avoided.

[0010] Additional information

[0011] WO 2017 / 070303 describes a meat-like food product that comprises at least 25% by weight of one or more meat structured protein products bound together by at least about 0.1% by weight of one or more binding agents. The meat-like food products may comprise mixtures of two or more coloring agents, color stabilizers, and / or color enhancers. Suitable mixtures include beet extract and annatto, beet extract and turmeric, beet extract and saffron, beet extract and purple carrot, beet extract and grape seed extract, beet extract and tomato extract, beet extract and lycopene, beet extract and beta carotene, beet extract and anthocyanin, beet extract and anthocyanin and annatto, beet extract and annatto and lycopene, beet extract and ascorbic acid, anthocyanin and annatto, beet extract and annatto and ascorbic acid, beet extract and annatto and beta carotene, beet extract and turmeric and ascorbic acid, and anthocyanin and lycopene and annatto.

[0012] WO 2021 / 009075 describes a method of making a bacon analogue product, said method comprising a. preparing a plant protein extrudate by wet extrusion; b. preparing a 10 to 20% (w / w) plant protein dispersion, preferably a soy protein dispersion; c. preparing a fat mimetic by emulsifying a plant protein dispersion and a lipid phase; d. optionally applying a binding agent to the plant protein extrudate or fat mimetic; e. arranging the plant protein extrudate, fat mimetic, and plant protein dispersion in layers; f. pressing the arranged layers; g. heating to obtain a cohesive mass; h. cooling; and i. optionally smoking, slicing or shredding. WO 2021 / 018632 describes a formed meat analogue product comprising two intermixed parts having each a color, wherein

[0013] • a first part comprises a textured plant protein, a binder, and optionally a colorant;

[0014] • a second part comprises a vegetable fat and a starch; wherein the color of the second part is different from the color of the first part; and wherein the second part is intermixed with the first part in such a way as to provide a visual aspect of the meat analogue product as a marbled meat analogue product

[0015] WO 2021 / 260033 describes a composition for use in meat products or meat analogues, said composition comprising on a dry matter basis:

[0016] (a) between 30 and 80 % (w / w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;

[0017] (b) between 0.04 and 2.5 % (w / w) of anthocyanidin;

[0018] (c) between 0.3 and 10 mg / kg of carotenoid.

[0019] WO 2021 / 140148 describes an emulsion-based fat powder comprising:

[0020] • 1 to 40 wt.% of a dispersible aqueous phase (DP) wherein the DP comprises water and a food colorant and the DP has a pH from 2.5 to 4.5;

[0021] • 60 to 99 wt.% of a continuous fat phase (CP) wherein the CP comprises a fat having a melting point of from 40 to 80 °C; wherein the wt.% are based on the total weight of the emulsion-based fat powder.

[0022] WO 2023 / 052563 describes method of making a fat analogue product, said method comprising: a. emulsifying a plant protein dispersion and a lipid phase to produce an emulsion; and b. adding starch with a bulk density of below 30g / ml to the emulsion.

[0023] SUMMARY OF THE INVENTION

[0024] The inventors have developed a vegetarian rasher that comprises at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including a pale phase that mimics fat tissue and a reddish phase that mimics muscle tissue. The reddish phase of the vegetarian rasher comprises a combination of colouring agents that, after high temperature treatment, imparts a dark red colour to the reddish phase that is similar to the colour of fried or broiled meat. This combination of colouring agents includes (i) lycopene and (ii) cyanidin-glycoside. Accordingly, a first aspect of the invention relates to a vegetarian rasher comprising at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including 15-65 wt.% by weight of the vegetarian rasher of a pale phase and 35- 85 wt.% by weight of the vegetarian rasher of a reddish phase, said reddish phase containing:

[0025] (a) lycopene in a concentration of 10-150 mg per kg of reddish phase; and

[0026] (b) cyanidin-glycoside in a concentration of 100-1500 mg per kg of reddish phase.

[0027] The combination of colouring agents that is applied in the reddish phase of the vegetarian rasher offers the unexpected advantage that during high temperature treatment, such as frying or broiling, the colour hue provided by this combination changes from dark pink to the dark red colour of fried or broiled meat. Furthermore, during high temperature treatment, and also during subsequent distribution and storage, the combination of colouring agents in the vegetarian rasher of the present inventions shows very limited tendency to migrate from the reddish phase to the pale phase or to change colour. Thus, the attractive contrast between the fat mimetic phase and the muscle mimetic phase is retained during distribution and storage of the vegetarian rasher.

[0028] A second aspect of the invention relates to a process of preparing a vegetarian rasher, said process comprising:

[0029] • preparing fat mimetic phase in the form of an emulsion by mixing water, oil and gelling agent;

[0030] • preparing a meat mimetic phase by combining water, binding agent, textured vegan protein, a source of lycopene; and a source of cyanidin-glycoside;

[0031] • preparing a composite product comprising alternating ribbons of fat mimetic phase and meat mimetic phase by co-extrusion;

[0032] • heating the composite product in a first heating step to a core temperature of at least 70°C to produce a raw vegetarian rasher; and

[0033] • heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

[0034] A third aspect of the invention relates to a process of preparing a vegetarian rasher, said process comprising:

[0035] • preparing fat mimetic phase in the form of an emulsion by mixing water, oil and binding agent; • preparing a meat mimetic phase by combining water, binding agent, textured vegan protein, a source of lycopene; and a source of cyanidin-glycoside;

[0036] • preparing a composite product comprising alternating layers of fat mimetic phase and meat mimetic phase;

[0037] • heating the composite product in a first heating step to a core temperature of at least 70°;

[0038] • slicing of the heated composite product to produce a raw vegetarian rasher comprising ribbons of fat mimetic phase and ribbons of meat mimetic phase; and

[0039] • heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

[0040] DETAILED DESCRIPTION OF THE INVENTION

[0041] 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.

[0042] 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.

[0043] Numerical ranges expressed in the format "from x to y" are understood to include x and y.

[0044] 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.

[0045] Concentrations expressed by weight of dry matter, 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.

[0046] Ratios mentioned herein are based on weight / weight, unless indicated otherwise. Similarly, all percentages are percentages by weight (w / w) unless otherwise indicated. 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.

[0047] If, for a particular component, a range of 0% to y% or less than y% is recited, said ingredient may be absent.

[0048] 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.

[0049] 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, algae protein. It excludes protein from e.g. mammals, birds, fish, shell fish and crustacean.

[0050] The term “textured vegan protein” or “TVP” as used herein refers to proteinaceous fibrous material which are produced by cooking an aqueous mixture of water, vegan protein concentrate (optionally vegan protein isolates) and optionally other ingredients in an extruder cooker 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 in chunks and dried. Typical examples of dried TVP include Response™ TVP’s from Solae (US), and Arcon™ TVP’s 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 ground or cut for use in a meat analogue in e.g., meat grinder with a plate having 5 mm apertures. For the avoidance of doubt the term “pieces” in this context encompasses both the TVP before and after comminution.

[0051] 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 ambient temperature and fats that are solid or semi-solid at ambient temperature. The melting point of a fat can be determined according to ISO 6321 (2021).

[0052] The term “L*a*b* colour” as used herein refers to the Cl ELAB colour space as defined by the International Commission on Illumination. It expresses colour as three values: L* for perceptual lightness and a* and b* for the four colours: red, green, blue and yellow. The lightness value, L*, defines black at 0 and white at 100. The a* axis is relative to the greenmagenta opponent colours, with negative values toward green and positive values toward magenta. The b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow. The L*a*b* colour of individual phases of the vegetarian rasher can be determined using a computer-controlled digital colour measurement system (DigiEye™).

[0053] The term “lycopene” as used herein refers to a bright red carotene hydrocarbon with the following CAS number: 502-65-8.

[0054] The term “cyanidin” as used herein refers to substances that are represented by the following chemical structure

[0055] The term “cyanidin-glycoside” as used herein refers to a cyanidin that is bound to a sugar via a glycosidic bond.

[0056] A first aspect of the invention thus relates to a vegetarian rasher comprising at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including 15-65 wt.% of a pale phase and 35-85 wt.% of a reddish phase, said reddish phase containing:

[0057] (a) lycopene in a concentration of 10-150 mg per kg of reddish phase; and

[0058] (b) cyanidin-glycoside in a concentration of 100-1500 mg per kg of reddish phase.

[0059] L*a*b* colour

[0060] The reddish phase of the vegetarian rasher has a colour very similar to that of the meaty part of ordinary rasher after frying or broiling. Preferably, the reddish phase of the vegetarian rasher has a L*a*b* colour that meets the following conditions:

[0061] • 30 < L* < 48;

[0062] • 18 < a* < 30;

[0063] • 15 < b* < 40.

[0064] More preferably, the reddish phase has a L*a*b* colour that meets the following conditions:

[0065] • 38 < L* < 46; • 19 < a* < 25;

[0066] • 17 < b* < 27.

[0067] Preferably, the pale phase has a L*a*b* colour that meets the following conditions:

[0068] • 52 < L* < 80;

[0069] • 0 < a* < 18;

[0070] • 10 < b* < 35.

[0071] More preferably, the pale phase has a L*a*b* colour that meets the following conditions:

[0072] • 55 < L* < 65;

[0073] • 0 < a* < 15;

[0074] • 24 < b* < 33.

[0075] Preferably the AE between the pale phase and the reddish phase is at least 12, more preferably 13-35 and most preferably 14-30, wherein AE is calculated using the following equation:

[0076] AE = ((L*p-L*r)2+ (a*p-a*r)2+ (b*p-b*r) wherein

[0077] L*p, a*pand b*prepresent the L*a*b* colour values of the pale phase;

[0078] L*r, a*rand b*rrepresent the L*a*b* colour values of the reddish phase.

[0079] Reddish phase

[0080] The reddish phase of the vegetarian rasher preferably contains lycopene in a concentration of 20-120 mg per kg of reddish phase, more preferably in a concentration of 25-100 mg per kg of reddish phase.

[0081] The cyanidin-glycoside content of the reddish phase preferably is in the range of 200-1300 mg per kg of reddish phase, more preferably 300-1200 mg per kg or reddish phase and most preferably 400-1100 mg per kg of reddish phase.

[0082] Preferably, lycopene and cyanidin-glycoside are present in the reddish phase in a weight ratio of lycopene to cyanidin-glycoside of 1 :80 to 1 :2, more preferably of 1 :60 to 1 :4 and most preferably of 1 :40 to 1 :8.

[0083] The water content of the reddish phase preferably is in the range of 30-60 wt.%, more preferably of 35-55 wt.% and most preferably 42-51 wt.% by weight of the reddish phase. The reddish phase preferably contains, calculated by weight of the amount of dry matter that is contained in the reddish phase, 20-80 wt.%, more preferably 25-60 wt.% and most preferably 30-50 wt.% of textured vegan protein (TVP).

[0084] The TVP preferably contains, calculated by weight of the dry matter that is contained in the TVP, 50-90 wt.%, more preferably 65-88 wt.% and most preferably 70-86 wt.% of vegan protein. The vegan 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 protein that may suitably be employed are soy protein, pea protein, lupin protein, mung bean protein, faba bean protein, lentil protein, chickpea protein and combinations thereof. Gluten is an example of cereal protein that may be contained in the TVP.

[0085] Preferably, at least 50 wt.%, more preferably at least 70 wt.% and most preferably at least 90 wt.% of the plant protein that is present in the TVP is soy protein.

[0086] The fat content of the TVP, calculated by weight of the dry matter that is contained in the TVP, preferably is 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.%.

[0087] According to a preferred embodiment, the reddish phase contains, by weight of the reddish phase, 0.1-37 wt.%, more preferably 0.3-16 wt.% and most preferably 0.4-12 wt.% of a binding agent selected from locust bean gum, tara gum, cassia gum, fenugreek gum, gum arabic, konjac gum, guar gum, carrageenan, methylcellulose, curdlan, xanthan gum, pectin, starch, plant-derived cellulose, inulin, thermally gelling plant protein and combinations thereof.

[0088] Preferably, the binding agent is selected from locust bean gum, tara gum, cassia gum, fenugreek gum, gum arabic, konjac gum, guar gum, carrageenan, methylcellulose, xanthan gum, thermally gelling plant protein and combinations thereof. More preferably, the binding agent is selected from konjac gum, carrageenan, methylcellulose and thermally gelling plant protein.

[0089] The reddish phase preferably comprises, by weight of the reddish phase, 2-20 wt.%, more preferably 4-18 wt.% and most preferably 5-15 wt.% of fat. Preferably, the reddish phase contains, by weight of the reddish phase, 0.3-10 wt.%, more preferably 1-8 wt.% of one or more other ingredients selected from non-gelling protein, salt, flavouring, spices and herbs.

[0090] Pale phase

[0091] The pale phase preferably contains:

[0092] • lycopene in a concentration of 0-5 mg per kg of pale phase; and

[0093] • cyanidin-glycoside in a concentration of 0-30 mg per kg of pale phase.

[0094] More preferably the pale phase preferably contains:

[0095] • lycopene in a concentration of 0-2 mg per kg of pale phase; and

[0096] • cyanidin-glycoside in a concentration of 0-10 mg per kg of pale phase.

[0097] The pale phase is preferably a gelled emulsion containing, by weight of the pale phase, 50-95 wt.% of gelled continuous aqueous phase and 5-50 wt.% of dispersed fat phase. More preferably, the pale phase contains, by weight of the pale phase, 55-88 wt.% of gelled continuous aqueous phase and 12-45 wt.% of dispersed fat phase. Most preferably, the pale phase contains, by weight of the pale phase, 58-80 wt.% of gelled continuous aqueous phase and 20-42 wt.% of dispersed fat phase.

[0098] The water content of the pale phase preferably Is in the range of 25-60 wt.%, more preferably of 30-50 wt.% and most preferably 32-45 wt.% by weight of the pale phase.

[0099] The fat content of the pale phase preferably is in the range of 20-45 wt.%, more preferably of 25-42 wt.% and most preferably 28-40 wt.% by weight of the pale phase.

[0100] The combination of water and fat preferably constitutes 55-98 wt.%, more preferably 60-92 wt.% and most preferably 65-88 wt.% of the pale phase.

[0101] Gelling agent is preferably contained in the pale phase in a concentration of 6-28 wt.%, more preferably in a concentration of 8-24 wt.% and most preferably of 10-20 wt.% by weight of the pale phase. The gelled continuous aqueous phase preferably contains, by weight of the gelled continuous aqueous phase, 20-65 wt.% gelling agent by weight of the gelled continuous aqueous phase. More preferably, the gelled continuous aqueous phase contains, by weight of the gelled continuous aqueous phse, 30-60 wt.% gelling agent and most preferably 32-50 wt.% gelling agent by weight of the gelled continuous aqueous phase.

[0102] The gelling agent is preferably selected from methyl cellulose, carrageenan, konjac gum, starch, modified starch, carob bean gum, tara gum, cassia gum, gum arabic, xanthan gum, pectin, and combinations thereof.

[0103] The fat in the dispersed fat phase of the pale phase is preferably selected from 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, coconut fat, palm kernel fat, palm fat, shea butter and combinations thereof.

[0104] Preferably, the pale phase contains, by weight of the pale phase, 0.3-10 wt.%, more preferably 1-8 wt.% of one or more other ingredients selected from non-gelling protein, salt, flavouring, spices and herbs.

[0105] Vegetarian rasher

[0106] Preferably, the pale phase constitutes 18-55 wt.% of the vegetarian rasher and the reddish phase constitutes 45-82 wt.% of the vegetarian rasher. More preferably, the pale phase constitutes 20-45 wt.% of the vegetarian rasher and the reddish phase constitutes 55-80 wt.% of the vegetarian rasher. Most preferably the pale phase constitutes 22--40 wt.% of the vegetarian rasher and the reddish phase constitutes 60-78 wt.% of the vegetarian rasher.

[0107] The combination of reddish phase and pale phase preferably constitutes 90-100 wt.%, more preferably 95-100 wt.% of the vegetarian rasher.

[0108] The water content of the vegetarian rasher preferably is in the range of 30-60 wt.%, more preferably 35-50 wt.% and most preferably 38-48 wt.% by weight of the vegetarian rasher.

[0109] The water content of the vegetarian rasher preferably is in the range of 8-30 wt.%, more preferably 10-25 wt.% and most preferably 14-22 wt.% by weight of the vegetarian rasher. The combination of water and fat preferably constitutes 48-75 wt.%, more preferably 52-72 wt.% and most preferably 54-70 wt.% of the vegetarian rasher.

[0110] A particularly preferred embodiment of the present invention relates to a vegetarian rasher comprising at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including 22-40 wt.% by weight of the vegetarian rasher of a pale phase and 6-78 wt.% by weight of the vegetarian rasher of a reddish phase, said reddish phase containing:

[0111] • 42-51 wt.% by weight of the reddish phase of water;

[0112] • 4-18 wt.% by weight of the reddish phase of fat;

[0113] • 25-60 wt.%, calculated by weight of dry matter that is contained in the reddish phase, of textured vegan protein;

[0114] • lycopene in a concentration of 10-150 mg per kg of reddish phase;

[0115] • cyanidin-glycoside in a concentration of 100-1500 mg per kg of reddish phase; and said pale phase containing:

[0116] • 32-45 wt.% by weight of the pale phase of water;

[0117] • 28-40 wt.% by weight of the pale phase fat;

[0118] • 8-24 wt.% by weight of the pale phase of gelling agent;

[0119] • lycopene in a concentration of 0-5 mg per kg of pale phase;

[0120] • cyanidin-glycoside in a concentration of 0-30 mg per kg of pale phase.

[0121] According to a particularly preferred embodiment, the vegetarian rasher resembles pork rasher.

[0122] In a preferred embodiment, the vegetarian rasher of the present invention is obtainable by, more preferably obtained by a process as described below.

[0123] Processes of preparing a vegetarian rasher

[0124] The invention provides two different processes for preparing a vegetarian rasher.

[0125] The first process of preparing a vegetarian rasher comprises the following steps:

[0126] • preparing fat mimetic phase in the form of an emulsion by mixing water, oil and gelling agent;

[0127] • preparing a meat mimetic phase by combining water, textured vegan protein, binding agent, a source of lycopene; and a source of cyanidin-glycoside; • preparing a composite product comprising alternating ribbons of fat mimetic phase and meat mimetic phase by co-extrusion;

[0128] • heating the composite product in a first heating step to a core temperature of at least 70°C to produce a raw vegetarian rasher; and

[0129] • heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

[0130] The second process of preparing a vegetarian rasher comprises the following steps:

[0131] • preparing fat mimetic phase in the form of an emulsion by mixing water, oil and gelling agent;

[0132] • preparing a meat mimetic phase by combining water, textured vegan protein, binding agent, a source of lycopene; and a source of cyanidin-glycoside;

[0133] • preparing a composite product comprising alternating layers of fat mimetic phase and meat mimetic phase;

[0134] • heating the composite product in a first heating step to a core temperature of at least 70°C;

[0135] • slicing of the heated composite product to produce a raw vegetarian rasher comprising ribbons of fat mimetic phase and ribbons of meat mimetic phase; and

[0136] • heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

[0137] In the latter embodiment, the composite product comprising alternating layers of fat mimetic phase and meat mimetic phase may be prepared by alternatingly depositing layers of fat mimetic phase and meat mimetic phase on top of each other.

[0138] Preferably, the processes of the present invention yield a vegetarian rasher as described herein before.

[0139] The gelling agent that is employed in the preparation of the fat mimetic phase preferably is a gelling agent as described herein before in relation to the pale phase.

[0140] The binding agent that is employed in the preparation of the meat mimetic phase preferably is a binding agent as described herein before in relation to the reddish phase.

[0141] Preferably, the fat mimetic phase that is prepared in the present processes is an oil-in-water emulsion, more preferably an oil-in-water emulsion with a volume-weighted average oil droplet diameter D4,3 of less than 15 pm. Even more preferably, an oil-in-water emulsion with an volume-weighted average oil droplet diameter D4,3 of 1-12 pm and most preferably an oil-in- water emulsion with an volume-weighted average oil droplet diameter D4,3 of 2-10 pm. The volume-weighted average oil droplet diameter D4,3 of the oil-in-water emulsion may be suitably determined on a Mastersizer 3000.

[0142] Preferably, the oil-in-water emulsion in the step of preparing fat mimetic particles is prepared by combining water, oil and gelling agent in a mixture and exposing said mixture to high shear, e.g. in a high pressure homogeniser.

[0143] The source of lycopene that is employed in the present process preferably contains, calculated by weight of the dry matter that is contained in the source of lycopene, at least 1 wt.%, more preferably 2-50 wt.% and most preferably 4-30 wt.%.

[0144] According to a particularly preferred embodiment, the source of lycopene is a tomato extract.

[0145] The source of cyanidin-glycoside preferably contains, calculated by the dry matter that is contained in the source of cyanidin-glycoside, at least 2 wt.%, more preferably 4-50 wt.% and most preferably 8-40 wt.% of cyanidin-glycoside.

[0146] According to a particularly preferred embodiment, the source of cyaniding-glycoside is a black carrot extract (Daucus carota L. ssp. sativus var. atrorubens Alef).

[0147] In the first heating step, the composite product is preferably heated to a core temperature of 80-110 °C, more preferably of 85-105 °C. The first heating step may suitably be carried out in a steam oven.

[0148] The second heating step of the present processes preferably comprises frying, heating in an oven and / or microwave heating. More preferably, the second heating step is carried out in an oven. Most preferably, the second heating step is carried out by heating the raw vegetarian rasher for at least 1 minute, preferably 2-20 minutes in an oven at a temperature of 180-280 Preferably, the raw vegetarian rasher is heated to a core temperature of at least 75°C, most preferably 80°C during the second heating step.

[0149] The invention also relates to a vegetarian rasher that is obtainable, preferably that is obtained by a process as described herein before.

[0150] The invention is further illustrated by the following non-limiting examples.

[0151] EXAMPLES

[0152] Ingredients were sourced from EU, US and China.

[0153] Experiment 1

[0154] A fat mimetic phase was prepared on the basis of the recipe that is shown in Table 1.

[0155] Table 1

[0156] 1Hydrocolloid composition consisting of konjac, kappa-carrageenan and methyl cellulose

[0157] The fat mimetic phase was prepared by first mixing the lecithin and ice water. Next, the oil was added and an emulsion was prepared by high shear mixing. Finally, the remaining ingredients were added and thoroughly mixed into the emulsion.

[0158] Different meat mimetic phases were prepared on the basis of the recipes shown in Table 2. Table 2

[0159] 1Hydrocolloid composition consisting of konjac, kappa-carrageenan and methyl cellulose

[0160] 2Contains appr. 10 wt.% lycopene

[0161] 3Contains 15-25 wt.% cyanidin-glycoside

[0162] The meat mimetic phases were prepared as follows:

[0163] • TVP was mixed with chilled water (<4 °C) and left to pre-hydrate under vacuum for 1 hour in a fridge;

[0164] • The hydrated TVP was mixed with the binding agents in a mixing bowl;

[0165] • Water and lactic acid were added, followed by mixing;

[0166] • Rapeseed oil and flavouring were added, followed by mixing;

[0167] • The remaining ingredients were added, again followed by mixing.

[0168] Vegan rashers (thickness 2 mm) were prepared using the fat mimetic phase and the meat mimetic phase as follows:

[0169] • Alternatingly, layers of fat mimetic phase and meat mimetic phase were deposited into a rectangular container (35 wt.% fat mimetic phase and 65 wt.% meat mimetic phase);

[0170] • The container was heated in a steam oven for 1 hour at 95 °C with 100% steam;

[0171] • The container was taken out of the steam oven and allowed to cool down. Next, the container was stored overnight in a freezer at 18 °C;

[0172] • The container was taken out of the freezer and the contents were allowed to warm up to core temperature of about -6 °C;

[0173] • Next, the contents of the container were sliced to produce slices of a thickness of about 2.0 mm. The slicing was done in such a way that rectangular slices showing differently coloured ribbons, were obtained;

[0174] • The slices were baked in an oven for 8 minutes at 225 °C (without steam addition) The vegan rashers so obtained had an overall water content of about 44 wt.% and an overall fat content of about 17 wt.%.

[0175] The vegan rashers were stored in a freezer for 15 days at -18 °C before being subjected to L*a*b* colour analysis.

[0176] The results of the colour measurements are summarised in Table 3.

[0177] Table 3

[0178] Visual inspection showed that colour migration had caused the pale phase of product A to take on a pinkish colour. The originally reddish phase of product B had become grey during frozen storage.

[0179] Figure 1 shows an image of Product 1.

[0180] Experiment 2

[0181] Example 2 and 3 were prepared as Example 1 above with the exception that the reddish phase was according to Table 4 below. As can be seen, different from Example 1 no oil was added. No lactic acid was used.

[0182] Note: Hydrocolloid blend 2: konjac and methyl cellulose

[0183] Hydrocolloid blend 3 consisting of xanthan, LBG and methyl cellulose

Claims

CLAIMS1. A vegetarian rasher comprising at least two differently coloured water-continuous phases that are distinguishable to the human naked eye, including 15-65 wt.% by weight of the vegetarian rasher of a pale phase and 35-85 wt.% by weight of the vegetarian rasher of a reddish phase, said reddish phase containing:(a) lycopene in a concentration of 10-150 mg per kg of reddish phase; and(b) cyanidin-glycoside in a concentration of 100-1500 mg per kg of reddish phase; whereby the source of cyaniding-glycoside is a black carrot extract (Daucus carota L. ssp. sativus var. atrorubens Alef).

2. Vegetarian rasher according to claim 1 , wherein the pale phase has a L*a*b* colour that meets the following conditions:• 52 < L* < 80;• 0 < a* < 18;• 10 < b* < 35.

3. Vegetarian rasher according to claim 1 or 2, wherein the reddish phase has a L*a*b* colour that meets the following conditions:• 30 < L* < 48;• 18 < a* < 30;• 15 < b* < 40.

4. Vegetarian rasher according to any one of the preceding claims, wherein AE is at least 12, preferably 13-35 and more preferably 14-30 wherein AE is calculated using the following equation:AE = ((L*p-L*r)2+ (a*p-a*r)2+ (b*p-b*r)2), / 2whereinL*p, a*pand b*prepresent the Lab colour values of the pale phase;L*r, a*rand b*rrepresent the Lab colour values of the reddish phase.

5. Vegetarian rasher according to any one of the preceding claims, wherein the combination of the pale phase and the reddish phase constitutes 90-100 wt.% of the vegetarian rasher.

6. Vegetarian rasher according to any one of the preceding claims, said vegetarian rasher having a water content, calculated by weight of the vegetarian rasher, of 40-46 wt.%.

7. Vegetarian rasher according to any one of the preceding claims, wherein the pale phase is a gelled emulsion containing, by weight of the pale phase, 50-95 wt.% of gelled continuous aqueous phase and 5-50 wt.% of dispersed fat phase.

8. Vegetarian rasher according to any one of the preceding claims, wherein the reddish phase comprises 30-90 wt.%, calculated by weight of dry matter, of textured vegan protein.

9. Vegetarian rasher according to any one of the preceding claims, wherein the pale phase contains:• lycopene in a concentration of 0-5 mg per kg of pale phase; and• cyanidin-glycoside in a concentration of 0-30 mg per kg or pale phase.

10. A process of preparing a vegetarian rasher, said process comprising:• preparing fat mimetic phase in the form of an emulsion by mixing water, oil and gelling agent;• preparing a meat mimetic phase by combining water, textured vegan protein, binding agent, a source of lycopene; and a source of cyanidin-glycoside;• preparing a composite product comprising alternating ribbons of fat mimetic phase and meat mimetic phase by co-extrusion;• heating the composite product in a first heating step to a core temperature of at least 70°C to produce a raw vegetarian rasher; and• heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

11. A process of preparing a vegetarian rasher, said process comprising:• preparing fat mimetic phase in the form of an emulsion by mixing water, oil and gelling agent;• preparing a meat mimetic phase by combining water, textured vegan protein, binding agent, a source of lycopene; and a source of cyanidin-glycoside;• preparing a composite product comprising alternating layers of fat mimetic phase and meat mimetic phase;• heating the composite product in a first heating step to a core temperature of at least 70°C;• slicing of the heated composite product to produce a raw vegetarian rasher comprising ribbons of fat mimetic phase and ribbons of meat mimetic phase; and• heating and dehydrating the raw vegetarian rasher in a second heating step to produce the vegetarian rasher.

12. Process according to claim 10 or 11 , wherein the source of lycopene contains, calculated by weight of dry matter, at least 1 wt.% of lycopene.

13. Process according to any one of claims 10-12, wherein the source of cyanidin glycoside contains, calculated by weight of dry matter, at least 2 wt.% of cyanidin-glycoside.

14. Process according to any one of claims 10-13, wherein the second heating step comprises frying, heating in an oven and / or microwave heating.

15. Process according to any one of claims 10-14, wherein the process produces a vegetarian rasher according to any one of claims 1-9.

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