Patent Description:
Several solutions exist today and are for example described in <CIT>) and <CIT>). <CIT> describes a flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. <CIT> disclose a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, <NUM>-<NUM> wt. % of water and <NUM>-<NUM> wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. <NUM> -<NUM> wt. % xanthan gum; ii. <NUM> -<NUM> wt. % galactomannan; iii. at least <NUM> wt. % water; combining <NUM> parts by weight of the proteinaceous fibres with <NUM>-<NUM> parts by weight of the aqueous gelling composition. <CIT> describes a meat analogue in form of shaped meat products, e.g. beef chunks, hamburgers, patties, chicken and meat loaves, containing <NUM>-70wt% fibrous texturized vegetable protein, <NUM> soy protein isolates and <NUM>-90wt% water. The fibrous texturized vegetable protein is coated with the binder and the product is shaped and heated to heat-set the binder. <CIT> relates to a method for producing a vegetable meat substitute having improved texture and appearance. The invention also relates to vegetable meat obtained by the method. The vegetable meat substitute provided by the method of the invention provides also has an improved shape stability. With today's available meat alternative products, however, many limitations still exist and there is still a clear and persisting need in the art to improve the quality of such meat analogue products, as to taste, texture and particularly also to the visual aspects of such products, as to before, during and after the cooking process.

The object of the present invention is to improve the state of the art and to provide an improved solution as to meat analogue products and their process of manufacture. In particular, the object of the present invention is to provide a raw meat analogue product, where the product requires to be cooked like a real raw meat product before consumption.

The object of the present invention is achieved by the subject matter of the independent claim. The dependent claims further develop the idea of the present invention.

Accordingly, the present invention provides a process according to claim <NUM> for the preparation of a meat analogue product comprising a textured plant protein, a binder, a flavor, vegetable fat and a colorant, wherein the textured plant protein is between <NUM> to <NUM>%, preferably between <NUM>-<NUM>%, hydrated.

The inventors surprisingly found, that when the textured plant protein of the meat analogue product is between <NUM> to <NUM>% hydrated, that a beneficial texture is formed especially in case of a minced meat analogue product. The minced meat analogue product is mainly used to provide two different preparation methods for cooking. First method uses the minced meat as Bolognese style product and therefore it should be able to crumble during preparation and the crumbles should have a good texture and bite (mouthfeel). The second method is to use the minced meat to form patties or meat balls and therefore it should stick together. The inventors have found, that if the plant protein composition is hydrated more to than <NUM>%, a slimy and to sticky product is obtained. In case the plant protein composition is hydrated to less than <NUM>, a too dry product is obtained to form patties or meat balls and the mouthfeel of the product is too dry.

The present invention pertains to a process for the preparation of a meat analogue product comprising a textured plant protein, a binder, a flavor, vegetable fat and a colorant, the process comprising the steps of:.

wherein the textured plant protein is hydrated between <NUM> to <NUM>%, preferably between <NUM>-<NUM>%, in the meat analogue product and wherein the meat analogue product has a visual marbled aspect due to the presence of the fat.

Preferably, the meat analogue product of the present invention is raw, meaning that the product was not cooked during its process of manufacture.

"Meat analogue product", sometimes also called meat alternative, meat substitute, mock meat, faux meat, imitation meat or vegetarian meat, refers herein to a food product, exclusively made from vegetarian ingredients, and which has qualities as to appearance, taste, flavor, and texture as the corresponding real meat product.

"Textured plant protein" is referred in the literature also as 'texturized plant' or 'texturized vegetable protein' (TVP). It typically refers to a defatted plant protein flour, such as for example defatted soy flour, which is processed e.g. by extrusion into chunks or flakes. In one preferred embodiment of the present invention the meat analogue product comprises between <NUM> to 35wt% (weight percent of the total composition) of textured plant protein, preferably between <NUM> to 30wt%, preferably between <NUM> to 30wt%, preferably between <NUM> to 28wt% (weight percent of the total composition).

The term "raw" for the present invention means 'un-cooked'.

The term "hydrated" means that the textured plant protein is combined with water, which is absorbed by the textured plant protein at a temperature of <NUM>. For clarification: A <NUM>% hydrated textured plant protein is a textured plant protein, which is fully saturated with water, i.e. which cannot absorb any further water or any further other aqueous liquid. A <NUM>% hydrated textured plant protein is a textured plant protein, which is absolutely dry and which does not contain any water or moisture. A <NUM>% hydrated textured plant protein is a textured plant protein, which is combined and absorbed with <NUM>% of the amount of water, which it could absorb, or for which it has the capacity to absorb. For the present invention, the capacity of a textured plant protein to absorb water or moisture is considered as being linear in the range from <NUM>% to <NUM>%, and at a temperature of <NUM>.

In one preferred embodiment of the present invention, the textured plant protein is between <NUM> to <NUM>% hydrated, preferably between <NUM> to <NUM>, preferably between <NUM> to <NUM>% hydrated. In an embodiment of the present invention, <NUM> to <NUM>% of the textured plant protein is not hydrated, preferably <NUM> to <NUM>, preferably <NUM> to <NUM>% is not hydrated. The hydration is determined for the final product.

The term "flavourings" according to this invention means ingredients selected from the group consisting of salt, sugar, vinegar, yeast extract, vegetable powder, bacterial extract, vegetable extract, reaction flavour, hydrolysed plant protein, acid, garnishes, herbs, spices or combinations of these. The meat analogue product according to the invention comprise <NUM> to <NUM>% flavourings, preferably <NUM> to <NUM>%, preferably <NUM> to <NUM>%, preferably <NUM> to <NUM>, preferably <NUM> to <NUM>%, preferably <NUM> to <NUM> (by weight of the composition). A bacterial extract is described within <CIT> or <CIT>. A vegetable extract is described within <CIT>. Vegetable powder means at least one ingredient of onion powder, garlic powder, tomato powder, celery root powder or a combination thereof. Garnishes, herbs, spices or a combination thereof are selected from the group comprising pieces of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, cheese, oregano, thyme, basil, chillies, paprika, pimento, jalapeno pepper, white pepper powder and black pepper or combinations of these.

The term "marbled" means that the product has markings and colorings suggestive of marble, and which are marked herein by the intermixture of textured plant protein/binder composition, and a vegetable fat composition. This visual aspect reflects the fat and fat distribution as found in corresponding real meat products.

In one preferred embodiment of the present invention, the meat analogue product does not comprise an ingredient from an animal origin. The product of the present invention is a vegetarian or vegan food product.

In one other embodiment of the present invention, the textured plant protein of the meat analogue product is selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, or a combination thereof. Further appropriate protein sources may be proteins from beans such as green, red or black beans, chickpeas, fava beans, spirulina, or from chia, quinoa or hemp seeds.

In one embodiment of the present invention, the binder of the meat analogue product comprises a cellulose, a fiber, a gelatinized starch, an un-textured protein isolate, or a combination thereof. In one preferred embodiment of the present invention, the binder is methyl-cellulose. In one preferred embodiment of the present invention the meat analogue product comprises between <NUM> to 3wt% (weight percent of the total composition) of methyl-cellulose, preferably between <NUM> to <NUM>. 5wt%, more preferably between <NUM> to <NUM>. 25wt% (weight percent of the total composition).

"Gelatinized starch" can be sourced directly as gelatinized starch or can be achieved by cooking native starch with water.

"Un-textured plant protein isolate" refers to a protein isolate, which did not undergo a texturing process such as for example through extrusion.

Preferably, the binder used in the meat analogue product is a paste. A "paste" is a soft plastic composition, made with the cited ingredients and water, and which constitute the binder in the present invention.

In one other embodiment of the present invention, the colorant is selected from bell pepper, beetroot, carrot, black current, malted barley powder or combination thereof. In one embodiment of the present invention the meat analogue product comprises between <NUM> to 5wt% (weight percent of the total composition) of colorants, preferably between <NUM> to 3wt% (weight percent of the total composition).

In a preferred embodiment of the present invention, the fat comprised is solid at a temperature of <NUM>, preferably at a temperature of <NUM>.

In one embodiment of the present invention, the fat is a vegetable fat selected from coconut fat, palm fat, shea butter, or a combination thereof.

The fat has an average particle size of <NUM>-<NUM>. The presence of those particles significantly help to improve the forming of the visual aspect of the marbled meat analogue product. "Average particle size" is defined herein as meaning that <NUM>% of all particles of a batch of particles fall within a particular defined size range in [mm]. The size of the particles were herein determined by sieving through appropriate sieves or a mesh.

In one embodiment of the present invention, the meat analogue product comprises between <NUM> to 12wt% fat (weight percent of the total composition), preferably between <NUM> to 7wt%, preferably between <NUM> to 5wt%, preferably between <NUM> to 5wt% (weight percent of the total composition).

In one other embodiment of the present invention, after a heat treatment at <NUM> for at least <NUM> minutes, the marbled aspect of the meat analogue product is not visible anymore. This should again mimic the process and visual effect when cooking a real fat-marbled meat product.

In an embodiment of the present invention, the meat analogue product further comprises oil. The oil is liquid at a temperature below <NUM>.

In one embodiment of the present invention, the oil is a vegetable oil selected from rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof, preferably rapeseed oil.

In one embodiment of the present invention, the meat analogue product comprises between <NUM> to 12wt% oil (weight percent of the total composition), preferably between <NUM> to 7wt%.

In one important embodiment of the present invention, the meat analogue product is raw and requires cooking before consumption. The meat analogue product of the present invention is intended to mimic raw meat products, which are commercialized as such and are subsequently cooked by the consumer or a professional food out-let. Hence, the meat analogue product of the present invention is raw, meaning that it has not previously been cooked. It is commercialized raw and required to be cooked thereafter by a consumer or a direct food provider.

In one embodiment of the present invention, the meat analogue product is a patty, minced meat, a ball or a sausage, more preferably a minced meat.

Those person skilled in the art will understand that they can freely combine all features of the present invention disclosed herein, described for the different embodiments of the present invention. Further advantages and features of the present invention are apparent from the examples.

Claim 1:
A process for the preparation of a meat analogue product comprising a textured plant protein, a binder, a flavor, vegetable fat and a colorant, the process comprising the steps of:
a) mixing the textured plant protein with water;
b) adding the binder, the flavor and the colorants, and further mixing to a mass;
c) cooling the mass and adding ground fat having an average particle size of <NUM>-<NUM>, and further mixing;
wherein the textured plant protein is hydrated between <NUM> to <NUM>%, preferably between <NUM>-<NUM>%, in the meat analogue product and wherein the meat analogue product has a visual marbled aspect due to the presence of the fat.