Food product comprising cheese analogue

Abstract

The invention pertains to a food product comprising meat and / or a meat substitute and a cheese analogue comprising potato starch and water, wherein the amount of cheese analogue is at most 15 wt%, based on the total weight of the food product, and wherein the cheese analogue is adsorbed to meat and / or the meat substitute.

Description

[0001] FOOD PRODUCT COMPRISING CHEESE ANALOGUE

[0002] The present invention relates to food products, and in particular to food products comprising cheese analogue.

[0003] Cheese analogues have been developed to provide a plant-based alternative to animal-derived cheeses. WO2014 / 110540A1 discloses non-dairy cheese replicas based on enzymatically treated almond and macadamia nut milk. US2017 / 0020156A1 discloses vegan cheese products based on pea protein and tapioca starch. EP3302079A1 discloses a cheese analogue product comprising chemically modified corn or potato starches. EP3213638A1 discloses a cheese analogue comprising potato tuber starch, native potato protein and a fat component. Similar cheese analogues are now commercially available, e.g. ex Violife.

[0004] Generally, cheese analogues are developed to replace animal-derived cheese in food products. The structural properties of the cheese analogues, in particular starch-based cheese analogues, are unique and different from other starch-based products. At present, the use of these unique structural properties of cheese analogues is limited.

[0005] The objective of the present invention is to provide novel food products.

[0006] The invention pertains to a food product comprising meat and / or a meat substitute and a cheese analogue comprising potato starch and water, wherein the amount of cheese analogue is at most 15 wt%, based on the total weight of the food product, and wherein the cheese analogue is adsorbed to meat and / or the meat substitute. The inventive food product comprises a cheese analogue which may partially replace meat and / or meat alternative without significantly changing the sensory properties of the food product. When more than 15 wt% of the cheese analogue is present in the food product, the properties of the food product prior to baking and / or (pan) frying, such as stickiness and / or mushiness, are generally negatively impacted. The cheese analogue can generally be mixed with the meat and / or meat analogue so as to render the cheese analogue not distinguishable from the meat and / or meat analogue. The cheese analogue provides an improved juiciness to the food product. Moreover, the cheese analogue can serve as a fat replacer. The cheese analogue can also visually replace visible fat parts in a food product. The environmental impact of the food product, in particular of the meat-containing food product, is considerably lower due to the lower carbon footprint of the cheese analogue compared to meat. As opposed to potato flakes, the cheese analogue of the invention is capable of adsorbing more efficiently to meat and / or the meat substitute. In a specifically designed adsorption test, the food product of the invention exhibits a colour-stained food product and a supernatant which does not reveal the same colouring, i.e. this means that no dispersed starch product is present in the supernatant and thus effective adsorption of the starch-based cheese analogue onto meat and / or the meat substitute is observed. When potato flakes are used in the food product, the supernatant is strongly coloured, which means that starch product is dispersed in the supernatant and the adsorption of the potato flakes is considerably less effective. Such adsorption test comprises the step of mixing 1 gram of ground beef with the 0.1 gram of starch-based product in a centrifugation tube and add 4.9 gram water; mixing the tube for 20 seconds using a vortex stirrer and subsequently adding 1 ml of Lugol stain and mix for 10 seconds using the vortex mixer, and centrifuging the tube at 5000 rpm for 1 minute. The presence of lugol stained starch is evaluated in the supernatant: “no” when the colour of the supernatant is yellowish or light brown, and “yes when the colour of the supernatant is black, dark blue or dark purple. The assay is repeated once or twice. The food product of the present invention generally does not reveal any native starch particles. Such native starch particles can be determined using cross-polarization, where native starch particles reveal an Maltese cross or birefringence pattern when using transmission light microscopy with cross-polarization settings. The corresponding procedure is described in the Examples.

[0007] In one embodiment of the invention, the inventive food product does not comprise native starch. The presence or absence of native starch can be determined using transmission light microscopy with cross-polarization settings and using a 10x objective lens. Preferably, the average number of native starch particles is less than 5 when visualized using a 10x objective lens, more preferably less than 2, and most preferably less than 1. In one embodiment, the average number of native starch particles are absent when visualized using a 10x objective lens. With the term “average number” is meant the average number of native starch or birefringent particles per 10 areas visualized with the 10x objective lens.

[0008] The food product of the invention can be any food product known in the art comprising meat and / or meat substitute. Preferably, the food product is prepared from meat and / or meat substitute that can be mixed with the cheese analogue of the invention. In one embodiment, the food product is a hybrid meat product. Preferably, the food product comprises meat which was ground, preferably in a meat grinder. Examples of food products comprising meat include (freshly) ground meat, burgers, sausages, nuggets e.g. chicken nuggets, meat balls, meat loaf, and other processed meat products. Examples of food products comprising a meat substitute include vegetarian or vegan burgers, vegetable balls, vegan falafel, vegetable snacks and vegan nuggets.

[0009] The cheese analogue of the invention comprises starch and water, and can be any cheese analogue known in the art. The starch-based cheese analogue differs from conventional starch- based flakes or starch in its textural properties, which are cheese-like. The inventors have found that starch-based flakes such a potato flakes leads to a sticky food product which is undesirable. The cheese analogue is generally solid at room temperature and can be shredded, rasped or ground (for example in a meat grinder). These solid cheese analogue particles or parts can be easily further processed, e.g. be mixed with meat in hybrid meat products.

[0010] In an embodiment, the cheese analogue does not comprise cheese flavours or flavours mimicking cheese. These cheese flavours are not necessary when the cheese analogue is used in the food product of the invention. In this way, the cheese analogue is more compatible with meat and / or meat substitute and forms a more non-distinguishable part in the food product. The look and sensory properties of the meat and / or meat substitute is similar compared to the meat and / or meat substitute per se.

[0011] In one embodiment, the cheese analogue can be prepared from whole potatoes, and separation or use of specific ingredients is not necessary to prepare the cheese analogue of the invention. Examples of such cheese analogues can be found in WO 2022 / 161988, of which the details of the cheese analogue and its preparation are included in this application. In another embodiment, the cheese analogue is prepared from individual and isolated ingredients, such as native and / or gelatinized starch and water. Examples of such cheese analogues can be found in WO 2017 / 150973, of which the details of the cheese analogue and its preparation are included in this application.

[0012] In one embodiment, the cheese analogue comprises potato starch, potato tuber cell wall, potato protein, water and optionally additional protein. Preferably, the potato starch, potato tuber cell wall, and potato protein are derived from potato-based material, in particular from whole potatoes. Preferably, the potato-based material comprises the potato starch, potato tuber cell wall, and potato protein. In another preferred embodiment, the potato starch, potato tuber cell wall, and potato protein are individually combined to form the cheese analogue of the invention. Most preferably, the potato-based material which comprises potato starch, potato tuber cell wall, and potato protein is obtained from whole potatoes. As will be appreciated by those skilled in the art, the composition of the potato-based material or the composition of the potato starch, potato tuber cell wall, and the potato protein is, to a large extent, determined by the potato variety that has been used to prepare the potato-based cheese analogue, since different varieties may have different dry matter contents and may comprise amongst other things different amounts of starch, and within the starch component different amounts of amylose and amylopectin. Species of potato tuber that can be used in the present invention include Solanum tuberosum or Irish potato. Preferred varieties include Fontane, Aveka, Novano, Alter, Saprodi, Axion, Achilles, Avarna and Sassy. Most preferably, the potatobased material or the composition of the potato starch, potato tuber cell wall, fat and the potato protein originates from potato tubers chosen from Solanum tuberosum, variety Fontane. In another preferred embodiment, the potato-based material or the composition of the potato starch, potato tuber cell wall, fat and the potato protein originates from potatoes having an underwater weight of between 380 and 490 g, such as between 400 and 490 g, between 420 and 490 g, between 430 and 490 g, or between 435 and 480 g.

[0013] In one embodiment, the inventive cheese analogue comprises potato starch. In one embodiment, the potato starch may be modified or unmodified potato starch or combinations of modified and unmodified starches. Preferably, the potato starch may be obtained from whole potatoes. It is also envisaged that (next to the potato starch) non-potato starch is added to the cheese analogue. Examples of non-potato starch include unmodified and modified starches such as corn starch, rice starch, legume starch and wheat starch.

[0014] In one embodiment, the cheese analogue of the invention comprises at least 5 wt% potato starch, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% potato starch, more preferably at least 12 wt% potato starch, even more preferably at least 15 wt% potato starch and most preferably at least 20 wt% potato starch, and preferably at most 40 wt% potato starch, more preferably at most 35 wt% potato starch and most preferably at most 30 wt% potato starch, based on the total weight of the cheese analogue.

[0015] In one embodiment, the cheese analogue of the invention comprises at least 5 wt% starch, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 10 wt% starch, more preferably at least 12 wt% starch, even more preferably at least 15 wt% starch and most preferably at least 20 wt% starch, and preferably at most 40 wt% starch, more preferably at most 35 wt% starch and most preferably at most 30 wt% starch, based on the total weight of the cheese analogue. With “starch” is meant the total starch, i.e. the potato starch and non-potato starch combined. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914.

[0016] In one embodiment, starch comprises at least 60 wt% of potato starch, preferably at least 70 wt% of potato starch, more preferably at least 80 wt% of potato starch and most preferably at least 90 wt% of potato starch, and preferably 100 wt% of potato starch, more preferably at most 99 wt% of potato starch, and most preferably at most 98 wt% of potato starch, based on the total weight of starch.

[0017] In one embodiment, the cheese analogue of the invention comprises at least 1 wt% tuber cell wall material, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 2 wt% tuber cell wall material, more preferably at least 3 wt% tuber cell wall material, even more preferably at least 4 wt% tuber cell wall material and most preferably at least 5 wt% tuber cell wall material, and preferably at most 10 wt% tuber cell wall material, more preferably at most 9 wt% tuber cell wall material and most preferably at most 8 wt% tuber cell wall material, based on the total weight of the cheese analogue.

[0018] In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% potato protein, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.2 wt% potato protein, more preferably at least 0.3 wt% potato protein, even more preferably at least 0.5 wt% potato protein and most preferably at least 1 wt% potato protein, and preferably at most 3 wt% potato protein, more preferably at most 2.5 wt% potato protein and most preferably at most 2 wt% potato protein, based on the total weight of the cheese analogue. The potato protein used in the cheese analogue of the invention may be the potato protein present in the whole potato from which the cheese analogue is prepared and / or potato protein isolated from potato and introduced as separate ingredient in the inventive cheese analogue. Various methods have been described in literature to determine the protein content. For the purposes of this application, the Kjeldahl method is used to determine the nitrogen content, which is then converted to protein content. The Kjeldahl is well established and well known to the person skilled in the art. In this application the Kjeldahl method is performed by hydrolyzing a sample using H2SO4at 420°C for 2 hours, during which the proteins will be converted to ammonia. The generated ammonia is distilled off and the amount of nitrogen is measured by titration. The amount of protein is calculated by multiplying the nitrogen content by the conversion factor of 6.25 (nitrogen to protein factor).

[0019] In another embodiment of the invention, the cheese analogue may comprise additional proteins. The additional proteins may be any protein known in the art. The protein may be animal-based or plant-based. Preferably, the protein is plant-based. The additional protein may be introduced for nutritional, sensorial and / or textural purposes. In one embodiment, the cheese analogue of the invention comprises at least 0.1 wt% additional protein, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 0.2 wt% additional protein, more preferably at least 0.3 wt% additional protein, even more preferably at least 0.5 wt% additional protein and most preferably at least 1 wt% additional protein, and preferably at most 20 wt% additional protein, more preferably at most 15 wt% additional protein and most preferably at most 10 wt% additional protein, based on the total weight of the cheese analogue.

[0020] In one embodiment of the invention, the cheese analogue of the invention comprises fat. Fat can be any fat known in the art and includes free fatty acids, monoglycerides, diglycerides, triglycerides, phospholipids and any other lipid originating from plants, nuts and / or fruits. Preferably, fat can be an oil, which is liquid at room temperature, or preferably which is liquid at a temperature of at most 10°C. The fat can be saturated and unsaturated. In one embodiment, the fat comprises unsaturated fat. Preferably, the fat comprises at least 10 wt% unsaturated fat, based on the total weight of fat, more preferably at least 15 wt% unsaturated fat and most preferably at least 20 wt% unsaturated fat, based on the total weight of fat. Examples of suitable fats include sunflower oil, coconut oil, rapeseed oil, avocado oil, shea butter oil, olive oil and walnut oil. Combinations of two or more fats are also envisaged. Preferably, fat is selected from sunflower oil and rapeseed oil.

[0021] In one embodiment, the cheese analogue of the invention comprises at least 1 wt% fat, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 2 wt% fat, more preferably at least 5 wt% fat, even more preferably at least 8 wt% fat and most preferably at least 10 wt% fat, and preferably at most 30 wt% fat, more preferably at most 25 wt% fat and most preferably at most 20 wt% fat, based on the total weight of the cheese analogue. The amount of fat is higher than conventionally contained in potatoes, and thus comprises fat that is added during the preparation of the cheese analogue. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0022] In a preferred embodiment, the cheese analogue does not comprise additional fat. As the cheese analogue can replace fat at least partially, adding fat in the cheese analogue is less desirable.

[0023] In one embodiment, the cheese analogue of the invention comprises at least 35 wt% water, based on the total weight of the cheese analogue. Preferably, the inventive cheese analogue comprises at least 40 wt% water, more preferably at least 45 wt% water, even more preferably at least 50 wt% water and most preferably at least 55 wt% water, and preferably at most 75 wt% water, more preferably at most 70 wt% water and most preferably at most 65 wt% water, based on the total weight of the cheese analogue. In one embodiment, water is present in the whole potato used to prepare the cheese analogue of the invention. To this water, additional water may be added, or water may be removed as long as the viscosity of the mixture is such that sufficient shear can be applied. Alternatively, water is added to the mixture of the individual ingredients.

[0024] In one embodiment, the inventive cheese analogue comprises an additive. The additive can be any additive known in the art. Such additives include (modified) cellulose, binders, (dietary) fibers, pigments, (inorganic) fillers, raising agents, flavouring agents, anti-oxidants, preservatives, sugars and colouring agents.

[0025] In one embodiment of the invention, the cheese analogue of the invention comprises at least 0.1 wt% of the additive. Preferably, the inventive cheese analogue comprises at least 0.2 wt% additive, more preferably at least 0.5 wt% additive, even more preferably at least 1 wt% additive and most preferably at least 2 wt% additive, and preferably at most 20 wt% additive, more preferably at most 15 wt% additive and most preferably at most 10 wt% additive, based on the total weight of the cheese analogue.

[0026] The amounts of starch, tuber cell wall material, protein, water, additives and any other components add up to 100% by weight of the cheese analogue.

[0027] In one embodiment, the food product of the invention comprises at most 15 wt% cheese analogue, based on the total weight of the food product. Preferably, the inventive food product comprises at most 14 wt% cheese analogue, more preferably at most 12 wt% cheese analogue, even more preferably at most 11 wt% cheese analogue and most preferably at most 10 wt% cheese analogue, and preferably at least 0.01 wt% cheese analogue, more preferably at least 0.1 wt% cheese analogue, more preferably at least 1 wt% cheese analogue and most preferably at least 2 wt% cheese analogue, based on the total weight of the food product.

[0028] The inventive food product further comprises meat and / or a meat substitute. The term “meat” refers to any meat known in the art. Preferably, meat comprises animal tissue, in particular animal muscle tissue or flesh of an animal. In one embodiment, the meat is animal tissue selected from at least one of chicken, goat, pork, lamb, horse and cow. Preferably, the meat is selected from chicken, pork and cow. It is envisaged that the food product comprises animal tissue and / or substitutes thereof. Animal tissue may include fish. Examples of such fish include salmon, shrimp, cod and tuna.

[0029] The term “meat substitute” or “meat alternative” refer to meatless products prepared to replace meat. Typically, such meat substitutes include vegetarian or vegan products. In one embodiment, the meat substitute is based on a texturized vegetable protein (TVP) and / or a high moisture meat analogue (HMMA). Such TVPs can be any TVP known in the art. Examples of such TVP include soy protein-based TVPs, legume protein-based TVPs, which may be obtained by low moisture extrusion. Such HMMAs can be any HMMA known in the art. Examples of such HMMA include soy protein-based HMMAs, legume protein-based HMMAs, which may be obtained by high moisture extrusion. Preferably, the meat substitute is a combination of TVP and / or HMMA and a binder. The binder can be any binder known in the art. Examples of such binders include thickeners such as methyl cellulose, carrageenan and konjac. In another embodiment, the meat substitute is a mycoprotein. The mycoprotein can be any mycoprotein known in the art. Examples of mycoproteins includes filaments from Fusarium venenatum such as the commercial Quorn product. Preferably, the meat substitute is a combination of mycoprotein and a binder.

[0030] In one embodiment, the food product of the invention comprises at least 50 wt% meat and / or meat substitute, based on the total weight of the food product. Preferably, the inventive food product comprises at least 60 wt% meat and / or meat substitute, more preferably at least 70 wt% meat and / or meat substitute, even more preferably at least 80 wt% meat and / or meat substitute and most preferably at least 85 wt% meat and / or meat substitute, and preferably at most 99.99 wt% meat and / or meat substitute, more preferably at most 99.9 wt% meat and / or meat substitute, more preferably at most 99 wt% meat and / or meat substitute and most preferably at most 98 wt% meat and / or meat substitute, based on the total weight of the food product. In one embodiment, the food product of the invention comprises at least 1 wt% water, based on the total weight of the food product. Preferably, the inventive food product comprises at least 2 wt% water, more preferably at least 5 wt% water, even more preferably at least 8 wt% water and most preferably at least 10 wt% water, and preferably at most 30 wt% water, more preferably at most 25 wt% water and most preferably at most 20 wt% water, based on the total weight of the food product. Water may be present in any of the ingredients of the food product, such as the cheese analogue, and / or may be added during preparation of the inventive food product.

[0031] In another embodiment of the invention, the food product may comprise additional proteins. The additional proteins may be any protein known in the art. The protein may be animal-based or plant-based. Preferably, the protein is plant-based. The additional protein may be introduced for nutritional, sensorial and / or textural purposes. In one embodiment, the food product of the invention comprises at least 0.1 wt% additional protein, based on the total weight of the food product. Preferably, the inventive food product comprises at least 0.2 wt% additional protein, more preferably at least 0.3 wt% additional protein, even more preferably at least 0.5 wt% additional protein and most preferably at least 1 wt% additional protein, and preferably at most 20 wt% additional protein, more preferably at most 15 wt% additional protein and most preferably at most 10 wt% additional protein, based on the total weight of the food product.

[0032] In one embodiment, the inventive food product comprises an additive. The additive can be any additive known in the art. Such additives include (modified) cellulose, binders, (dietary) fibers, pigments, (inorganic) fillers, fat, raising agents, flavouring agents, anti-oxidants, preservatives, sugars and colouring agents.

[0033] In one embodiment of the invention, the food product of the invention comprises at least 0.1 wt% of the additive. Preferably, the inventive food product comprises at least 0.2 wt% additive, more preferably at least 0.5 wt% additive, even more preferably at least 1 wt% additive and most preferably at least 2 wt% additive, and preferably at most 20 wt% additive, more preferably at most 15 wt% additive and most preferably at most 10 wt% additive, based on the total weight of the food product.

[0034] The amounts of cheese analogue, meat and / or meat substitute, water, additives and any other components add up to 100% by weight of the food product. The invention further pertains to a process for preparing a food product comprising meat and / or a meat substitute and a cheese analogue comprising potato starch and water, wherein the amount of cheese analogue is at most 15 wt%, based on the total weight of the food product, and wherein the cheese analogue is adsorbed to meat and / or the meat substitute comprising the steps of:

[0035] (a) providing a cheese analogue comprising starch and water;

[0036] (b) optionally comminuting the cheese analogue;

[0037] (c) mixing the cheese analogue and meat and / or meat substitute to obtain a food product, wherein the food product comprises at most 15 wt% cheese analogue, based on the total weight of the food product;

[0038] The inventive process generally results in a food product in which the cheese analogue is not or hard to discern. A food product is obtained which has an improved juiciness when the food product is baked or fried compared to a food product without the cheese analogue.

[0039] In step (a) of the inventive process, a cheese analogue comprising starch and water is provided. The cheese analogue suitable in step (a) can be any cheese analogue known in the art. The cheese analogue can also be in any shape known in the art. Examples of suitable cheese analogues are described above.

[0040] In one embodiment, the temperature of the cheese analogue in step (a) is at most 20 °C, preferably the temperature is at most 15°C, more preferably at most 10°C and most preferably at most 5°C, and preferably at least -10°C, more preferably at least -5°C and most preferably at least 0°C.

[0041] In optional step (b) of the inventive process the cheese analogue is comminuted. With the wording “comminuted” is meant that size of the cheese analogue is reduced. Such size reduction can be performed using any method known in the art suitable for comminuting cheese analogues. Suitable methods include shredding, slicing, cutting and grinding (using a meat grinder). Such size reduction is advantageous for effective mixing of the cheese analogue with the meat and / or meat analogue.

[0042] In one embodiment, the temperature in step (b) is maintained at a temperature below room temperature. Preferably, the temperature is at most 20 °C, preferably the temperature is at most 15°C, more preferably at most 10°C and most preferably at most 5°C, and preferably at least - 10°C, more preferably at least -5°C and most preferably at least 0°C. The temperature in step (b) can be the same or different as the temperature of step (a). In step (c) of the inventive process, the cheese analogue and meat and / or meat substitute to obtain a food product, wherein the food product comprises at most 15 wt% cheese analogue, based on the total weight of the food product. Such mixing can be performed using any mixing method known in the art, suitable for mixing meat and / or meat alternatives. In one embodiment, the size of the cheese analogue is substantially similar to or smaller than the size of the meat and / or meat substitute. In one embodiment, meat and / or meat substitute is ground in a meat grinder, and the cheese analogue is separately ground in a meat grinder. Subsequently, the ground meat and / or meat substitute and cheese analogue are mixed together. Alternatively, the meat and / or meat substitute and the (comminuted) cheese analogue are mixed while being ground, e.g. in a meat grinder. In this way both the meat and / or meat substitute and the cheese analogue are reduced in size and simultaneously mixed to obtain the food product.

[0043] In one embodiment, the temperature in step (c) is maintained at a temperature below room temperature. Preferably, the temperature is at most 20 °C, preferably the temperature is at most 15°C, more preferably at most 10°C and most preferably at most 5°C, and preferably at least - 10°C, more preferably at least -5°C and most preferably at least 0°C. The temperature in step

[0044] (c) can be the same or different as the temperature of step (b).

[0045] In one embodiment, additional water and / or additives can be added during step (c). Suitable additives are described above.

[0046] In a further embodiment, the inventive process may comprise a step (d), in which the food product is shaped. Such shaping can be performed using any shaping method known in the art. Such shaping includes mold shaping such as in burgers or nuggets, and sausages preparation.

[0047] In one embodiment, the temperature in step (d) is maintained at a temperature below room temperature. Preferably, the temperature is at most 20 °C, preferably the temperature is at most 15°C, more preferably at most 10°C and most preferably at most 5°C, and preferably at least - 10°C, more preferably at least -5°C and most preferably at least 0°C. The temperature in step

[0048] (d) can be the same or different as the temperature of step (c).

[0049] In a further embodiment, the food product can be coated. Any conventional coating method and coating known in the art can be used.

[0050] In optional step (e) of the inventive process, the food product is frozen. The freezing process can be performed using methods known in the art. In one embodiment, the temperature in step (e) is maintained at a temperature of at most 0°C. Preferably, the temperature is at most -5°C, more preferably at most -10°C, more preferably at most -15°C and most preferably at most -18°C, and preferably at least -40°C, more preferably at least -30°C, and most preferably at least -25°C.

[0051] The invention is exemplified in the following Examples.

[0052] Examples

[0053] Example 1 : cheese analogue

[0054] Washed ‘Fontane 440’ potatoes (Solanum tuberosum L., Fontane variety) with an underwater weight of 440 gram were unloaded in a small potato bunker. This potato variety had a dry solids content of 23.6 wt.% and about 17 wt.% of starch, both based on the weight of the raw potato. Below this bunker, an unloading belt was arranged for transporting the potatoes onto a weighing belt. The weighing belt controlled the frequency converter of the bunker unloading belt. Via the weighing belt, 500 kg / h of potatoes were unloaded into a feed screw. The feed screw transported the potatoes to a knife peeler (Sormac, MS-20) to unpeel the potatoes. The drum of the knife peeler was driven by two motors set at a speed of 55%. The peeled potatoes were transported through the knife peeler with a screw conveyor. The peels were washed off with water. About 30% of the potato was peeled off, meaning that about 350 kg / h of potato material was further processed downstream. The peeled potatoes were directly subjected to washing in a washing drum. The peeled and washed potatoes were subsequently transported with a conveying belt to a potato slicer (FAM 7944 slicing machine) wherein the thickness of the sliced potatoes was set to 2 cm.

[0055] The potato slices were fed into a steamer (FTNON, single screw) by means of a feed screw. The steam cooker motor was adjustable in speed and was set at 20.3 minutes residence time of the sliced potatoes in the steamer. The steamer was fed with steam and the temperature of the steamer was set to 95 °C. After 20.3 minutes at 95 °C, the starch in the sliced potatoes was completely gelatinized. At the end of the steam cooker screw, the sliced potatoes fell into a mashing screw (DutchTecSource).

[0056] The resulting mashed potato material was screwed into a lobe pump (Pomac PLP 3-3) from where it was transported to a high shear mixer (Daniatech MixMaster 40 / 250). This high shear mixer had a 22 kW 2 pole motor at 60 Hz and a rotor (open impeller) with a diameter of 204 mm. The gap d between the rotor and the stator was 0.0004 m (0.4 mm). The shear in the high shear mixer was set to 80- 103s-1, and the residence time of the mashed potato material in the high shear area was 55 ms.

[0057] The refined potato-tuber-based material was cooled to a temperature of 4 °C under mixing conditions in a Contherm® scraped-surface heat exchanger (Alfa Laval) having a volume of 40 L during a period of 7 minutes.

[0058] The cooled refined potato-tuber-based material was collected in 1 liter containers and stored for 2 weeks in a refrigerator at 4-6 °C to obtain potato-based cheese analogues.

[0059] Examples 2 and 3 and Comparative Example A: Hybrid beef burger

[0060] Hybrid beef burgers were prepared having the compositions as indicated in the Table below.

[0061] Table 1: Ingredients of the hybrid beef burgers

[0062] The hybrid beef burgers were prepared using the following steps: mix the components C (potato starch, salt, onion powder and black pepper) mix the beef and the cheese analogue of Example 1 and grind it (using a meat grinder with 4mm plate) put the ground mixture in the Hobart bowl with the flat mixing arm add ice water (B) while mixing and mix for 1 minute add the mixture of components (C) while mixing and mix for 3 minute cool the dough to 4°C shape burgers of 120g using a burger press freeze the burgers in the blast freezer and store in freezer defrost the burgers pan fry the burgers on an induction plate for 4 minutes on each side

[0063] The hybrid beef burgers of Examples 2 and 3 have similar appearance compared to the beef burger of Comparative Example A.

[0064] The cook yield (weight percentage of remaining product after cooking), dry matter, and fat content of the lean beef burgers were determined and tabulated in the Table below.

[0065] Table 2: Cook yield, dry matter (raw), and fat (raw) content of the lean beef burgers.

[0066] From the Table it can be deduced that the hybrid beef burgers of Examples 2 and 3 have a higher average cooking yield than the beef burger of Comparative Example A. These hybrid beef burgers according to the invention moreover have a significantly improved juiciness. The hybrid beef burger of Example 3 has a lower firmness on first bite and has a higher stickiness compared to the beef burgers of Example 2 and Comparative Example A.

[0067] A higher amount of the cheese analogue in the hybrid beef burgers result in unacceptable sensory properties, in particular a higher stickiness and mushiness.

[0068] The inventors further observed that when repeating the beef burger preparation of Example 2 except that potato flakes and water (30 / 70 weight ratio) is used instead of the cheese analogue, burgers were obtained which have significantly different sensory properties and which were unacceptably sticky.

[0069] Texture analysis

[0070] To measure the possible difference between the two recipes in hardness (Maximum shear force) and toughness (Work of shear) the following texture measurement was carried out. Table 2 contains the Texture Analyzer settings needed for hybrid burgers. Two burgers per recipe were analyzed and each burger was analysed five times.

[0071] Table 3. Texture Analyzer settings for Hybrid burgers.

[0072] TA settings

[0073] Load cell 30 kg

[0074] Probe Knife blade with heavy duty platform

[0075] Pre-test speed N / A

[0076] Test speed 5 mm / sec

[0077] Post-test speed 10 mm / sec

[0078] Distance 10 mm

[0079] Trigger Force 100 g

[0080] Mode Measure force in compression

[0081] Sample preparation and performing the measurement:

[0082] 1 . Pan fry burgers 4 min on both sides on induction hob;

[0083] 2. Make a strip of 60 mm by cutting edges of the burger;

[0084] 3. Let the burgers rest for 4 min before performing the measurement;

[0085] 4. Place the sample (60 mm width) under the blade so that the blade edge is within the diameter of the sample;

[0086] 5. It is possible to conduct 5 tests on one burger. Make sure the ends are not ‘lifted’ by using your fingers.

[0087] Both the hardness and toughness of the hybrid beef burgers according to the invention do not significantly differ from these values determined for the comparative beef burger.

[0088] Examples 4 and 5 and Comparative Example B: Hybrid chicken burger

[0089] Hybrid chicken burgers were prepared similarly and with equal amounts of the ingredients as in Examples 2 and 3 and Comparative Example A except that minced chicken was used (instead of minced lean beef).

[0090] The hybrid chicken burgers of Examples 4 and 5 have similar appearance compared to the chicken burger of Comparative Example B.

[0091] The cook yield (weight percentage of remaining product after cooking), dry matter, and fat content of the chicken burgers were determined and tabulated in the Table below. Table 4: Cook yield, dry matter (raw), and fat (raw) content of the chicken burgers

[0092] From the Table it can be deduced that the hybrid chicken burgers of Examples 4 and 5 have an average cooking yield that does not significantly differ from the average cooking yield of the chicken burger of Comparative Example B. These hybrid chicken burgers according to the invention however have a significantly improved juiciness. The hybrid chicken burger of Example 5 has a lower firmness on first bite and has a higher stickiness compared to the chicken burgers of Example 4 and Comparative Example B.

[0093] The texture of the chicken burgers was analyzed using the method described in the previous example. Both the hardness and toughness of the hybrid chicken burgers according to the invention do not significantly differ from these values determined for the comparative beef burger.

[0094] Examples 6 and 7 and Comparative Example C: vegetarian burger Vegetarian burgers were prepared having the compositions as indicated in the Table below.

[0095] Table 5: Ingredients of the vegetarian burgers

[0096] The vegetarian burgers were prepared using the following steps: grind the cheese analogue of Example 1 - hydrate the TVP (A) in water (A) for 30 minutes hydrate chicken egg-white (B) in water (B) for 30 minutes mix hydrated TVP (A) with protein solution (B) in a planetary mixer with flat beater for 2 minutes mix ingredients C (potato starch to dextrose) and add to the AB mixture in the planetary mixer, and continue mixing for 2 minutes add lactic acid (D) and continue mixing for 1 minute blend ingredients E (sugar cane fiber, rapeseed oil and ground cheese analogue of

[0097] Example 1) and add to the mixture ABCD and mix for 2 minutes cool the dough to 4°C shape burgers of 110g using a burger press pre-cook the burgers for 3 minutes in a steam oven at 100°C shock freeze the burgers and store in freezer defrost the burgers pan fry the burgers on an induction plate for 6 minutes on each side

[0098] The (fresh) vegetarian burger doughs of Examples 6 and 7 have good cohesion, are firmer and exhibit a smoother surface compared to the burger dough of Comparative Example C. The fried burgers according to the invention have a similar appearance as the comparative burger. The inventive burgers of Examples 6 and 7 are softer and have a higher juiciness compared to the burger of Comparative Example C.

[0099] The cook yield (weight percentage of remaining product after cooking), dry matter, and fat content of the vegetarian burgers were determined and tabulated in the Table below.

[0100] Table 6: Cook yield, dry matter (raw), and fat (raw) content of the vegetarian burgers

[0101] From the Table it can be deduced that the vegetarian burgers of Examples 6 and 7 have a similar cooking yield to the average cooking yield of the vegetarian burger of Comparative Example C. These vegetarian burgers according to the invention however have a significantly improved juiciness. These results show that the cheese analogue according to the invention can replace fat in the vegetarian burger effectively.

[0102] Examples 8 and 9 and Comparative Example D: vegan nuggets

[0103] Vegan nuggets were prepared having the compositions as indicated in the Table below. Table 7: Ingredients of the vegan nuggets

[0104] The vegan nuggets were prepared using the following steps: grind the cheese analogue of Example 1 - add the chicken aroma (A) to water (A) rehydrate the TVP (A) in flavoured water (A) for 30 minutes mix rapeseed oil (B) with methyl cellulose (B) and put this mixture in the kitchen mixer slowly add ice water (B) within 2 minutes while mixing to obtain the binder phase mix ingredients A and B for 2 minutes at 750 rpm - mix ingredients C (wheat protein to ground cheese analogue of Example 1) with the mixture AB for 1 .5 minutes at 750 rpm form nuggets and store in the fridge at 4°C prepare a batter mix by mixing 1 part of batter mix with 2 parts of water coat the nuggets: first with Pre-dust, subsequently with the batter mix and finally with retrograded wheat starch (Panco) Fry the nuggets in sunflower oil for 30 seconds at 180°C shock freeze the nuggets and store in freezer deep fry the nuggets in sunflower oil for 3 minutes at 180°C

[0105] The vegan nuggets of Examples 8 and 9 have a significantly improved juiciness compared to the vegan nugget of Comparative Example D. The vegan nuggets of Example 8 and 9 have a lower firmness on first bite compared to the vegan nuggets of Comparative Example D.

[0106] Example 10: adsorption test

[0107] The adsorption test comprises the steps of mixing 1 gram of ground beef with the 0.1 gram of starch-based product in a centrifugation tube and add 4.9 gram water; mixing the tube for 20 seconds using a vortex stirrer and subsequently adding 1 ml of Lugol stain and mix for 10 seconds using the vortex mixer, and centrifuging the tube at 5000 rpm for 1 minute. The presence of lugol stained starch is evaluated in the supernatant: “no” when the colour of the supernatant is yellowish or light brown, and “yes when the colour of the supernatant is black, dark blue or dark purple. The assay is repeated once.

[0108] The starch-based product was the cheese analogue of Example 1 (Example 10), potato flakes (Comparative Example E) and native starch (Comparative Example F). The results of the adsorption test are shown in the Table below.

[0109] Table 8: Adsorption test results

[0110] The supernatant of Example 10 did not show any dark colouring, which means that the adsorption of the cheese analogue was very effective, whereas Comparative Example E revealed that the potato flakes were clearly present in the supernatant. The supernatant of Comparative Example F did not show any dark colouring.

[0111] The solid sediment of Example 10 was dark coloured demonstrating the adsorption of the cheese analogue to the ground meat. The same was observed for Comparative Example E. The sediment of Comparative Example F was not as dark and uniformly coloured as the sediment of Example 10. It appears that the adsorption with native starch to the ground meat is less effective compared to the cheese analogue of Example 1 .

[0112] Example 11 : Determination of the presence of native starch

[0113] The following procedure was followed:

[0114] Place 0,2 gram of ground beef or 0,02 gram of the starch-based ingredient on a microscopy slide

[0115] Add 5 drops of water

[0116] Mash / Mix this material and the water with a laboratory-spatula during 20 seconds

[0117] Remove particles larger than 1 mm with forceps

[0118] Add microscopy cover slip of 22x40mm

[0119] Analyze the slide in a transmitted light microscope (Zeiss Axioplan2) with cross- polarization settings using a 10x objective lens

[0120] Classify the amount of birefringent starch particles: o Many (birefringent starch particles found everywhere) o Few (on average only a few birefringent starch particles visible in each field of view) o Rare (no or almost no birefringent starch particles found in the microscopy slide) Run the assay in duplo

[0121] The starch-based product was the cheese analogue of Example 1 (Example 11), potato flakes (Comparative Example G) and native starch (Comparative Example H). The results of the cross- polarization assay are presented in the Table below.

[0122] Table 9: Cross-polarization test results

[0123] From the Table, it is clear that the food product according to the invention does not reveal any native starch (birefringent) granules in the supernatant, whereas Comparative Examples G and H contain more birefringent starch particles.

Claims

CLAIMS1 . Food product comprising meat and / or a meat substitute and a cheese analogue comprising potato starch and water, wherein the amount of cheese analogue is at most 15 wt%, based on the total weight of the food product, and wherein the cheese analogue is adsorbed to meat and / or the meat substitute.

2. Food product according to claim 1 wherein the cheese analogue comprises no flavouring agents.

3. Food product according to any one of claims 1 and 2 wherein the cheese analogue comprises between 50 and 70 wt% water, based on the total weight of the cheese analogue.

4. Food product according to any one of the preceding claims wherein the cheese analogue comprises potato starch, potato tuber cell wall, potato protein, water and optionally additional protein.

5. Food product according to any one of the preceding claims wherein the cheese analogue comprises at least 1 wt% potato tuber cell wall, based on the total weight of the cheese analogue.

6. Food product according to any one of the preceding claims wherein the meat is animal tissue selected from at least one of chicken, goat, pork, lamb, horse and cow.

7. Food product according to any one of the preceding claims wherein the meat substitute is based on a texturized vegetable protein (TVP) and / or a high moisture meat analogue (HMMA).

8. Food product according to any one of the preceding claims comprising at least 50 wt% meat or meat substitute, based on the total weight of the food product.

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