Vegetarian meat analogue food product

Abstract

The present invention relates to the preparation of vegetarian food products, i.e. composed of dairy and plant-based ingredients (including mushrooms) and having organoleptic properties similar to those of meat products, and which comprise: - from 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey proteins / micellar caseins ratio of between 1:99 and 18:82; - from 20% to 65% by weight of minimally processed or unprocessed plant materials.

Description

[0001] DESCRIPTION

[0002] TITLE OF THE INVENTION: Vegetarian food product similar to meat The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of vegetarian food products, that is to say composed of dairy and vegetable ingredients (the notion of vegetables includes mushrooms) and having organoleptic properties close to those of meat products.

[0003] Whether for ethical conviction or nutritional reasons, the demand for vegetarian or even vegan food products is constantly growing.

[0004] In order to diversify the range of food products available to consumers following a vegetarian diet, the Applicant has set itself the objective of developing meat analogues prepared with vegetarian ingredients. Preparing this type of food requires reproducing the appearance, texture, sensory and nutritional properties of minced meat products such as steaks, meatballs, and sausages made from red or white meat, which is made difficult when one is constrained to a short ingredient list, without additives (in order to offer a so-called "clean label" product), without added water, and without allergens other than milk.

[0005] The technical solutions currently available for preparing such foods most often involve using food ingredients such as proteins (particularly plant-based proteins), fats, flours, etc., which are mixed and hydrated with water and then textured using technologies such as extrusion cooking to create fibrous structures mimicking meat tissues from scratch. For example, EP0051423 describes a method that uses dairy proteins and gluten to prepare a fibrous product that can be used as a meat analogue. Furthermore, some commercial vegetarian products, such as Heura, Garden Gourmet, and Beyond Burger, aim to imitate meat products.Others include cheese and mushrooms, such as Wholesome Pantry's "Mushroom & Cheese Veggie Burgers," but it contains only 12% protein and has a long list of ingredients including rice and texturizing additives such as cellulose gum. The Applicant has succeeded in developing a vegetarian food product similar to meat products, possessing all the desired properties, by using a low-fat hard cheese and selected vegetables.

[0006] Thus, in a first aspect, the present invention relates to a vegetarian food product similar to meat comprising (as a percentage of the total weight):

[0007] - 35 to 80%, preferably 40 to 75%, preferably 45 to 65%, of hard cheese with a protein content of 20 to 40%, preferably 32 to 40%; a fat content of 0 to 20% and a whey protein / casein ratio between 1:99 and 18:82;

[0008] - from 20% to 65%, preferably from 25% to 65%, even more preferably from 35% to 55% of unprocessed or minimally processed plant matter;

[0009] - optionally, natural flavouring ingredients such as aromatic herbs, spices, salt..., representing up to 15%, preferably from 0.5 to 5%, of the total weight of the finished product excluding any food additives.

[0010] The present invention thus relates in a first particular embodiment to a vegetarian meat-like food product comprising (as a percentage of the total weight): - 35 to 80%, preferably 40 to 75%, even more preferably 45 to 65%, of hard cheese with a protein content of 20 to 40%, preferably 32 to 38%; and a fat content of 2 to 20%, preferably 5 to 10% and a whey protein / casein ratio of between 7:93 and 18:82, preferably between 10:90 and 16:84;

[0011] - from 20% to 65%, preferably from 25% to 65%, even more preferably from 35% to 55% of unprocessed or minimally processed plant matter;

[0012] - optionally, natural flavouring ingredients such as aromatic herbs, spices, salt..., representing 0.5 to 5% of the total weight of the finished product excluding any food additives;

[0013] characterized in that said cheese and said vegetable material are in the form of particles, 80% of which are between 1 and 5 mm in size; this size represents the maximum particle size as assessed by image analysis. Cheeses commonly used in this type of culinary application, such as Emmental, Cheddar, and Mozzarella, did not yield satisfactory results: these cheeses do not contain sufficient protein and have too much fat to meet the desired nutritional objective (i.e., a fat content of no more than 17% by weight). Furthermore, products made from these cheeses, such as Emmental, Cheddar, and Mozzarella, spread excessively when pan-fried, resulting in a patty-like appearance rather than a steak.

[0014] Using cheeses known not to melt in the pan, such as Halloumi (a cheese for cooking), does not solve the technical problem either: products prepared with this type of cheese fracture during cooking, resulting in a heterogeneous and cohesive mass of pieces that does not resemble a steak.

[0015] Patent application WO2021 / 152057A1 (ARLA FOODS AMBA) discloses a cheese-like product that is stable when cooked and / or fried, its preparation process, and its use in a food product. The protein content of the product is generally between 12 and 30% of the total weight (see page 24, line 16). The examples in this application show cheese-like products with a protein content by weight of 17.49% (Example 2), 17.56% (Example 3), 20.5% (Examples 5 and 6), and 17.16% (Example 7).

[0016] Surprisingly, the development of a specific cheese with a high protein and low fat content makes it possible to both achieve the nutritional target and obtain a product resistant to cooking: the product according to the invention spreads slightly but remains cohesive and can be lifted from the pan with a spatula and eaten with a knife and fork like a steak. The products according to the invention have an elastic modulus at 4°C before cooking of between 10 and 90 kPa, the modulus being measured using a Mars III rheometer (Haake) equipped with a 35 mm diameter striated plane-plane geometry and using a 2.5 mm air gap. The viscoelastic moduli are determined at a frequency of 1 Hz and a strain of 0.1%, allowing the measurements to remain within the linear regime. At 60°C, the elastic modulus is between 1.5 and 20 kPa under the same measurement conditions.The optimal particle size resulting from organoleptic analyses is preferably between 1 and 5 mm in 80% of cases. Indeed, numerous tastings have surprisingly shown that this average size yields the best results in terms of cooking stability, visual appearance, and mouthfeel. When the particles are larger, the cheese component resembles pieces of fat in meat, and a striking characteristic is the mouthfeel, described as very "gummy" and requiring prolonged chewing (too much chewing). Conversely, when the particles are smaller than the optimal size (1 to 5 mm), there is a lack of chewing, and the texture is more reminiscent of mashed potatoes than meat.

[0017] The hard cheese that makes up the food product according to the invention has the following characteristics:

[0018] [table 1]

[0019]

[0020] with a serum protein / micellar casein ratio between 7:93 and 18:82, preferably between 10:90 and 16:84.

[0021] Cheese can be made on a line with vats, a coagulator, or in a pressed-curd vat using standardized milk with a higher protein content than for standard production. The milk is enriched with a skimmed milk retentate obtained by ultrafiltration, which increases the percentage of whey protein in the finished product. The high proportion of whey protein in the cheese, such that the whey protein / casein ratio is between 7:93 and 18:82, preferably between 10:90 and 16:84, improves the product's behavior when heated: it is less stringy and softens less without becoming completely inert and rigid during cooking, which can lead to cracking, a defect illustrated in Figure 4.

[0022] The protein content in standardized manufactured milk is between 7 and 12%, preferably 8 to 11%; its fat content is between 1% and 6% by total weight. The manufacturing process is adapted to this enriched milk by reducing coagulation and syneresis times. The draining and acidification stage in the mold is monitored to obtain the target dry extract and pH.

[0023] In particular, the manufacturing process for the hard cheese that makes up the food product according to the invention comprises the following steps:

[0024] - Maturation of standardized milk;

[0025] - Coagulation (with a coagulant of the animal, vegetable, fermentation or microbial rennet type);

[0026] -Slicing;

[0027] - Brewing;

[0028] - Molding ;

[0029] - Draining (spontaneous or with pressing);

[0030] - Demolding;

[0031] - Salting.

[0032] Draining molded curd does not necessarily require a pressing step. Hard cheese can be used fresh, after ripening from one week to several months, or after freezing for up to several months. The choice will depend on the desired texture of the finished product. For example, an unripened, frozen product is preferred for a more granular and less stringy texture in the final product. Hard cheese yields the best results after ripening between 1 and 30 days, and freezing can enhance the firmness of the particles in the final product. These particles will have a firmness comparable to that found in a well-cooked hamburger patty.

[0033] In a second particular embodiment, the invention relates to a vegetarian food product similar to meat comprising (as a percentage of the total weight):

[0034] - from 35 to 80%, preferably from 40 to 75%, even more preferably from 45 to 65%, of hard cheese with a protein content of 30 to 40%, preferably from 33 to 40%, more preferably from 34 to 37%, even more preferably from 35%; and a fat content of 0 to 10%, preferably from 0 to 4%, more preferably from 0% and a serum protein / casein ratio of between 1:99 and 18:82, preferably between 5:95 and 18:82, more preferably between 5:95 and 16:84;

[0035] - from 20% to 65%, preferably from 25% to 65%, even more preferably from 35% to 55% of unprocessed or minimally processed plant matter;

[0036] - optionally, natural flavouring ingredients such as aromatic herbs, spices, salt..., representing up to 15%, preferably from 0.5 to 5%, of the total weight of the finished product excluding any food additives.

[0037] Surprisingly, the development of a specific cheese with high protein content and very low fat content makes it possible to both achieve the nutritional target and obtain a product resistant to cooking over a wide range of particle sizes of said cheese and vegetable matter: the product according to the invention spreads slightly but remains cohesive and can be taken out of the pan with a spatula and consumed with a knife and fork like a meat steak.

[0038] Thus, in a third aspect, the present invention relates to a hard cheese with a protein content of 30 to 40% by weight, preferably 33 to 40%, more preferably 34 to 37%, even more preferably 35%; and a fat content of 0 to 10%, preferably 0 to 4%, more preferably 0% and a whey protein / casein ratio of between 1:99 and 18:82, preferably between 5:95 and 18:82, more preferably between 5:95 and 16:84.

[0039] More specifically, the hard cheese comprising the food product according to the second particular embodiment of the invention has the following characteristics: [table 2]

[0040]

[0041] with a serum protein / micellar casein ratio between 1:99 and 18:82, preferably between 5:95 and 18:82, more preferably between 5:95 and 16:84.

[0042] The manufacture of the hard cheese comprising the food product according to the second particular embodiment of the invention is carried out according to the following steps:

[0043] 1-Preparation of the manufacturing milk

[0044] Raw whole milk is first pasteurized at a temperature of 65 to 75°C, then skimmed. The skimmed milk is then sent to an ultrafiltration (UF) system equipped with organic (spiral) or mineral (tubular) membranes, with a cut-off threshold between 10,000 and 200,000 Da, preferably between 30,000 and 180,000 Da, more preferably 150,000 Da.

[0045] Cream and / or whole milk can be added depending on the desired fat content. For example, to obtain 6% fat in the finished product, the milk used in production must contain 2% fat.

[0046] The final mixture, consisting of the ultrafiltered retentate, possibly supplemented with cream and / or whole milk, is then pasteurized again at a temperature of 75 to 85°C, preferably 78 to 82°C, and more preferably 80°C, for 30 seconds. The final milk mixture has the following characteristics (as a percentage of total weight):

[0047] - Dry extract (SE): 14 to 22%, preferably 14 to 18%, more preferably 16%;

[0048] - Protein materials (PM): 8 to 12%, preferably 9 to 11%, more preferably 10%;

[0049] - Fat content (MF): 0 to 4%, preferably 0 to 2%, more preferably 0%;

[0050] - Caseins: 6.4 to 9.6% caseins, preferentially 7.2 to 8.8%, more preferentially 8%;

[0051] - Serum proteins: 1.6 to 2.4% of serum proteins, preferably 1.8 to 2.2%, more preferably 2%.

[0052] At this stage, 0 to 1.2% salt is added, along with thermophilic lactic ferments to ensure biological acidification.

[0053] 2-Coagulation stage The final milk mixture is brought to a temperature of 35 to 43°C. A coagulant of the animal, vegetable, fermentation or microbial rennet type is then added to cause coagulation.

[0054] 3- Slicing stage

[0055] Ten to twenty minutes after the coagulant is added, the coagulum is cut into cubes of 5 to 20 mm to begin draining. One to four stirrings are carried out 5 to 15 minutes after cutting.

[0056] 4- Molding and draining stage

[0057] From 0 to 30 minutes after slicing, the coagulum is molded into molds designed to allow for continued draining. The products are then stored in a room at 32°C for 10 to 12 hours, with one to five mold rotations during this period. Draining is stopped by cooling to 12 to 20°C, once the desired pH and dry extract are reached.

[0058] 5-Demolding and drying stage

[0059] The cheeses obtained are removed from their molds.

[0060] Cheeses can be dried at a temperature of 8 to 18°C ​​and a humidity of 80 to 96% for 1 to 24 hours.

[0061] 6-Packaging Stage

[0062] The cheeses are vacuum-packed.

[0063] Cheeses can be kept refrigerated for use within a few weeks, or frozen for longer storage.

[0064] In addition to the specific cheese used in each particular preparation method, one or more cheeses may optionally be added for their organoleptic qualities, for example, to impart a particular flavor and / or a stringy texture. The vegetable material is minimally processed, meaning it is preferably used raw and chopped or cooked and chopped; it may consist of a fresh vegetable, a dried vegetable, or a mushroom; examples include, but are not limited to, mushrooms, beets, kidney beans, white beans, peas, split peas, eggplant, bell peppers, olives, tomatoes, etc. The unprocessed vegetable material may be raw or cooked, or a mixture of cooked and raw vegetable material. Some of it may be used in dried form.

[0065] The concept of minimally processed or unprocessed food is known to those skilled in the art as defined by the "Open Food Facts group 1" (https: / / fr.openfoodfacts.org / nova); more precisely, unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or animals (muscles, offal, eggs, milk), as well as fungi, algae and water, after separation from nature.

[0066] Minimally processed foods are natural foods modified by processes that include the removal of inedible or undesirable parts, drying, crushing, grinding, fractionating, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, canning, and vacuum packing. These processes aim to preserve natural foods, make them suitable for storage, or make them safe, edible, or more palatable. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients to form dishes or meals.Optionally, the food product according to the invention may contain a minimally processed or unprocessed food ingredient composed primarily of starch, i.e., comprising at least 50% starch by weight, or at least 60%, 70%, or 80% starch by weight. This ingredient facilitates the shaping and maintenance of certain forms and may be tapioca, potato starch, or rice starch. In a further embodiment, these food ingredients also help to limit exudates. The food product according to the invention does not contain any food additives.

[0067] A food additive is defined as a substance added to food for a technological purpose: to improve preservation, reduce oxidation, color food, enhance flavor, etc. These may include colorings (including bleaching agents), preservatives, antioxidants, acidifiers / acidity regulators, and texturizing agents (stabilizers, emulsifiers, thickeners, gelling agents). The use of food additives is governed by Regulation (EC) No. 1333 / 2008, and these substances are identified by a code in the format "E" followed by a number. In particular, the food product according to the invention does not contain methylcellulose.

[0068] Preferably, in addition to food additives, the food product according to the invention does not include:

[0069] - added fat, and / or

[0070] - of added protein powder, and / or

[0071] - added water,

[0072] Preferably, none of these three ingredients are added to the food product according to the invention.

[0073] In addition to its recipe which is suitable for a vegetarian diet, the vegetarian food product according to the invention has the particularity of combining the following advantages:

[0074] - nutritional qualities approaching those of lean meat, particularly with regard to the protein / fat ratio;

[0075] In particular, the food product according to the invention contains the average protein content of a minced steak or other meats, i.e. of the order of 17 to 30% protein by total weight, and does not exceed their level of fat which is generally between 2 and 17% by total weight.

[0076] Plant-based meat alternatives found on the market often have lower protein values, reduced digestibility, or lack all essential amino acids. This is particularly true of Quorn sausages with 13% protein; Garden Gourmet Sensational with 14% protein; and Valess Steak with 15.8% protein.

[0077] The nutritional composition of the food product according to the first particular embodiment of the invention is typically as follows:

[0078] [table 3]

[0079]

[0080] - a short list of ingredients of unprocessed or minimally processed ingredients: cheese, vegetables and natural flavoring ingredients; - a Nutri-Score of A or B depending on the recipe thanks to the unprocessed vegetable matter; - good cohesion during cooking and a toasted appearance; this is assessed by visual examination of the product's behavior during cooking (possible breakage, change of color) and by measuring the spreading diameter;

[0081] In particular, the high proportion of ultrafiltered milk used in the production of this cheese, along with a high protein content, surprisingly resulted in better cohesion in the finished product (see comparative tests in Examples 2 and 4). - juiciness, which is characterized by the percentage by weight of juice released relative to the weight of the original product. For the food product according to the first particular embodiment of the invention, this juiciness must be greater than or equal to 2%, preferably greater than or equal to 3%;

[0082] - a meaty mouthfeel, which can be measured by organoleptic analysis. A resemblance to different types of meat can be sought; the plant-based ingredients and particle size can be varied within the indicated ranges to imitate the desired meat (white meat, red meat, cured meats, etc.).

[0083] The heterogeneous appearance that reproduces the texture of meat is obtained by controlled and cold grinding of unprocessed ingredients (cheese and vegetable matter).

[0084] The food product according to the invention can be prepared by a process comprising the steps of:

[0085] A. production of hard cheese as described above;

[0086] B. cutting of hard cheese;

[0087] C. cutting of the plant material including vegetable ingredients and / or mushrooms, optionally, cooking, draining and / or rinsing;

[0088] D. mixture of hard cheese and vegetable matter and optionally natural flavouring ingredients such as herbs, salt, spices...

[0089] This step can be carried out with a baker's dough mixer or meat mixer or any other suitable mixing device.

[0090] E. chopping / grinding the mixture formed in step D;

[0091] This step can be carried out with a grinder using one or more passes, and / or a cold extruder, a cutter, or other similar equipment. This step allows for the cutting of the elements to a specific particle size, on the order of 1 to 5 mm, as well as an intimate mixing of the ingredients, an essential element in this innovation.

[0092] F. cheese;

[0093] This step can be carried out manually, or using a device such as a cold extruder or other forming device.

[0094] Optionally, the minced mixture is stuffed into casings for the production of sausages, salamis, and other types of sausage. In particular, a sausage that incorporates a curing process is possible. Curing with microorganisms such as Geotrichum can be carried out for one to several days at temperatures between 5 and 20°C. This curing process will give the sausage an appearance and flavor similar to that of a traditional meat sausage.

[0095] The forming device can be adapted for embossing the mixture into a casing. G. Packaging and heat treatment.

[0096] The product is packaged in suitable packaging and can optionally be heat-treated between 65°C and 140°C for periods ranging from one minute to several tens of minutes. This heat treatment will be adapted according to the desired shelf life, which can exceed one to several months. Thus, the invention stands out in terms of extending the shelf life of fresh meat or homemade preparations, which cannot be kept for more than a few days.

[0097] According to one embodiment, the food product according to the invention is prepared without adding water.

[0098] [Fig 1] illustrates the behavior during and after cooking of a comparative product (not part of this invention) prepared according to recipe 2 of example 1 using dry mozzarella (so-called pizza mozzarella) (during cooking

[0099] [Fig 2] and after cooking).

[0100] [Fig 3] illustrates the behavior during and after cooking of a comparative product (not part of this invention) prepared according to recipe 2 of example 1 using Halloumi (during cooking

[0101] [Fig 4] and after cooking).

[0102] [Fig 5] illustrates the behavior during and after cooking of the product according to the invention, prepared according to recipe 2 of example 1 (during cooking [Fig 6] and after cooking).

[0103] [Fig 7] illustrates the behavior during and after cooking of a comparative product (not part of the invention) prepared according to recipe 5 of example 4 using hard cheese A (not part of the invention) or cheese B (according to the invention) (before cooking

[0104] [Fig 8] and after cooking).

[0105] [Fig 9] illustrates the behavior of the comparative product (outside the invention) prepared according to recipe 5 of example 4 with hard cheese A, when grasped with tongs after cooking.

[0106] [Fig 10] illustrates the behavior of the product according to the invention prepared according to recipe 5 of example 4 with hard cheese B, when grasped with tongs after cooking.

[0107] Example 1 - preparation of food products according to the invention

[0108] The following recipes are prepared according to the method of the invention.

[0109] Ground beef analogues:

[0110] Recipe 1

[0111] [table 4]

[0112]

[0113] Recipe 2

[0114] [table 5]

[0115]

[0116]

[0117] White meat analogue:

[0118] Recipe 3

[0119] [table 6]

[0120]

[0121] Recipe 4

[0122] [table 7]

[0123]

[0124] Example 2 - Evaluation of the cohesion during cooking of food products according to the invention (recipe 2) and of food products not related to the invention, including other cheeses

[0125] These trials were conducted with the same proportions of the different ingredients (cheese, mushroom, and herbs de Provence), and the same process, including heat treatment of the final product (85°C for 10 minutes), using different types of cheese. Results:

[0126] The product using dry mozzarella (so-called pizza mozzarella) does not hold up during cooking, it deforms while exuding a lot of juice, and gives a very rubbery texture in the mouth with an excess of chewiness (see figure 1 during cooking and 2 after cooking).

[0127] During cooking, the product using halloumi begins to separate, then breaks down due to a lack of overall cohesion of the particles (see figure 3 during cooking and 4 after cooking).

[0128] The product according to the invention has perfect resistance to cooking (figure 5 during cooking and 6 after cooking).

[0129] Example 3 - evaluation of the juiciness of the product according to the invention (recipe 2) 1) the steak is taken out of its packaging and weighed;

[0130] 2) Cook on a preheated pan (Thermostat 7), 2 min 30 on each side, without adding fat or other ingredients;

[0131] 3) Once cooked, the steak is turned onto a pre-weighed paper towel, then the whole thing is pressed down with a 1.5 kg weight for 30 seconds. Weighing the paper towel after this step gives the amount of juice released after deducting the dry weight.

[0132] [table 8]

[0133]

[0134] "

[0135] "

[0136]

[0137] These measurements show that the product according to the invention is 3 to 100 times juicier than the comparative products studied and comparable to that of a minced beef steak.

[0138] Example 4 - Evaluation of the cohesion during cooking of a food product according to the invention and of a food product outside the invention comprising a hard cheese

[0139] 4.1 Hard Cheese Production A Comparison

[0140] Comparative hard cheese A is prepared in accordance with example 5 of patent application WO2021 / 152057A1.

[0141] 4.2 Manufacture of a hard cheese B for a vegetarian food product similar to meat according to the invention

[0142] The manufacture of hard cheese B according to the invention is carried out according to the following steps:

[0143] 1-Preparation of the manufacturing milk

[0144] Raw whole milk is first pasteurized at a temperature of 65 to 75°C, then skimmed. The skimmed milk is then sent to an ultrafiltration (UF) system equipped with organic (spiral) or mineral (tubular) membranes, with a cut-off threshold of 150,000 Da. Cream and / or whole milk can be added depending on the desired fat content. For example, to obtain 6% fat in the finished product, the milk used in production must contain 2% fat.

[0145] The final mixture consisting of the ultrafiltered retentate, possibly supplemented with cream and / or whole milk, is then pasteurized again at 80°C for 30 seconds.

[0146] In the case of hard cheese B, the final milk mixture has the following characteristics:

[0147] - Dry extract (SE): 16%

[0148] - Protein matter (PM): 10%

[0149] - Fat content (MF): 0%

[0150] - Caseins: 8%

[0151] - Serum proteins: 2%

[0152] At this stage, 1% salt is added, along with thermophilic lactic ferments to ensure biological acidification.

[0153] 2-Coagulation stage

[0154] The final milk mixture is heated to 41°C. A microbial coagulant, such as Fromase®, derived from the fungus Rhizomucor miehei (DSM-Firmenich), is then added to induce coagulation.

[0155] 3- Slicing stage

[0156] Ten to twenty minutes after the coagulant is added, the coagulum is cut into 10 mm cubes to begin draining. Stirring is carried out five to fifteen minutes after cutting.

[0157] 4- Molding and draining stage

[0158] Approximately 10 minutes after slicing, the coagulum is molded into molds designed to allow for continued draining. The products are then stored in a room at 32°C for 10 to 12 hours, with the molds being turned twice during this period. Draining is stopped by cooling to 18°C ​​once the desired pH and dry extract are reached.

[0159] 5-Demolding and drying stage

[0160] The cheeses obtained are removed from their molds.

[0161] The cheeses are dried at 12°C and 90% humidity for 2 hours. 6-Packaging stage

[0162] The cheeses are vacuum-packed.

[0163] Final characteristics of hard cheese B:

[0164]

[0165] 4.3 Preparation of a food product according to the invention and of a food product not related to the invention, comprising a comparative hard cheese

[0166] Cheeses A and B are each incorporated into a vegetarian meat-like food product, according to recipe 5 and in accordance with the preparation process of the invention, including heat treatment of the final product in steak form at 85°C for 10 minutes.

[0167] Recipe 5

[0168] [table 9]

[0169]

[0170]

[0171]

[0172] 4.4 Evaluation of the cohesion during cooking of the food product according to the invention (recipe 5 with hard cheese B) and of the comparative food product outside the invention (recipe 5 with hard cheese A)

[0173] The cooking performance of the food product according to the invention (recipe 5 with hard cheese B) and of the comparative food product outside the invention (recipe 5 with hard cheese A) is evaluated during cooking on a preheated pan (Thermostat 7), 2 min 30 on each side, without the addition of fat or other ingredient.

[0174] Results :

[0175] The two plant-based steaks retain their cohesion after cooking (see Figure 7 before cooking and Figure 8 after cooking). However, when grasped with tongs, the comparative food product outside the invention breaks instantly (see Figure 9), unlike the food product according to the invention, which bends but does not break, does not crumble, and retains an attractive appearance (see Figure 10).

[0176] Hard cheese B incorporated into a food product according to the invention retains its cohesion and binding properties when cooked.

Claims

DEMANDS 1. Vegetarian meat analogue food product comprising: - 35 to 80% by weight of hard cheese with a protein content of 20 to 40% and fat content of 0 to 20% by weight and a serum protein / micellar casein ratio between 1:99 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed plant matter.

2. Vegetarian meat analogue food product according to claim 1 comprising: - 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey protein / micellar casein ratio of between 7:93 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed vegetable matter; characterized in that said cheese and said vegetable matter are in the form of particles of which 80% have a size of between 1 and 5 mm.

3. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it contains between 2 and 17% fat by total weight.

4. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it has the following nutritional composition:

5. Vegetarian meat analogue food product according to claim 1 comprising: - 35 to 80% by weight of hard cheese with a protein content of 30 to 40% and a fat content of 0 to 10% by weight and a whey protein / casein ratio between 1:99 and 18:82; - 20% to 65% by weight of unprocessed or minimally processed plant matter.

6. Vegetarian meat analogue food product according to claim 1, characterized in that said food product further comprises up to 15%, preferably from 0.5 to 5%, by weight of natural flavouring ingredients such as aromatic herbs, spices, salt.

7. Vegetarian food product similar to meat according to claim 1 or claim 2, characterized in that said food product does not contain any food additives.

8. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that said food product does not contain added fat.

9. Vegetarian food product analogue of meat according to any one of the preceding claims, characterized in that said food product does not contain added protein powder.

10. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that said food product does not contain added water.

11. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it contains a minimally or unprocessed food ingredient consisting mainly of starch.

12. A vegetarian meat analogue according to any one of the preceding claims, characterized in that it has an elastic modulus at 4°C before cooking of between 10 and 90 kPa and of between 1.5 and 20 kPa at 60°C measured using of a Mars III rheometer (Haake) equipped with a striated plane-plane geometry of 35 mm diameter and using an air gap of 2.5 mm.

13. Vegetarian food product similar to meat according to any one of the preceding claims, characterized in that it has a juiciness greater than or equal to 2%.

14. A process for preparing a vegetarian food product similar to meat according to any one of the preceding claims, comprising the steps of: A. manufacture of hard cheese with a protein content of 20 to 40% and fat content of 0 to 20% by weight and a serum protein / micellar casein ratio between 1:99 and 18:82; B. cutting of hard cheese; C. cutting of the plant material including vegetable ingredients and / or mushrooms, optionally, cooking, draining and / or rinsing; D. mixture of hard cheese and vegetable matter and optionally natural flavouring ingredients such as herbs, salt, spices...; E. chopping / grinding the mixture formed in step D; F. cheese; G. packaging and optionally heat treatment.

15. Hard cheese with a protein content of 30 to 40% by weight, preferably 33 to 40%, more preferably 34 to 37%, even more preferably 35%; and a fat content of 0 to 10%, preferably 0 to 4%, more preferably 0% and a whey protein / casein ratio of 1:99 to 18:82, preferably 5:95 to 18:82, more preferably 5:95 to 16:

84.

16. A process for manufacturing a hard cheese according to the preceding claim, comprising the steps of: A. supply of standardised milk with a high protein content enriched by a skimmed milk retentate obtained by ultrafiltration; B. standardized milk maturation; C. coagulation (with a coagulant of the animal, vegetable, fermentation or microbial rennet type); D. slicing; E. brewing; F. molding; G. draining (spontaneous or with pressing); H. demolding; I. Salting.

17. A process for manufacturing a hard cheese according to the preceding claim, characterized in that the standardized milk supplied in step A comprises: - 14 to 22% dry extract, preferably 14 to 18%, more preferably 16%; - 8 to 12% protein matter, preferably 9 to 11%, more preferably 10%; - 0 to 4% fat, preferably 0 to 2%, more preferably 0%; - from 6.4 to 9.6% caseins, preferably from 7.2 to 8.8%, more preferably 8%; and - 1.6 to 2.4% of serum proteins, preferably 1.8 to 2.2%, more preferably 2%; on total weight.

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