BE1024413B1 - A PROTEINY MEAT REPLACEMENT WITH EXTENDED SHELF LIFE - Google Patents

Abstract

This invention relates to a protein-like meat substitute with an extended shelf life wherein said meat substitute comprises at least one inclusion included in a matrix comprising vegetable proteins including at least wheat gluten and a plasticizer, said protein-like meat substitute having a water content of less than 20% (w / w) ) and a torque value of at least 6 grams per meter (g * m) at 10 minutes, as determined by test A. The invention further relates to a method for obtaining a proteinaceous meat substitute with an extended shelf life comprising the step of (i) mixing vegetable proteins including at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping the dough by at least cutting the dough into dough pieces and agglomerating the dough pieces with at least one inclusion to obtain an agglomerate, and iii) heating the agglomerate, wherein said proteinaceous meat substitute with an extended shelf life has a water content of less than 20% (w / w). The invention also relates to a foodstuff comprising said proteinaceous meat substitute and the method for obtaining said foodstuff.

Description

(30) Priority data:

(73) Holder (s):

SYRAL BELGIUM NV 9300, AALST Belgium (72) Inventor (s):

REDL Andreas 9300 AALST Belgium

FENEUILAurelien 9300 AALST Belgium

BIRD Fabrice 672020 WOLFISHEIM France (54) A PROTEIN MEAT SUBSTITUTION WITH EXTENDED SHELF LIFE (57) This invention relates to an extended shelf life proteinaceous meat substitute wherein said meat substitute comprises at least one inclusion included in a matrix comprising vegetable proteins including at least wheat gluten and a plasticizer, wherein said proteinaceous meat substitute has a water content of less than 20% (w / w) and a torque value at 10 min of at least 6 grams per meter (g * m), as determined by a test A. The invention further relates to a method to obtain an extended shelf life proteinaceous meat substitute comprising the step of (i) mixing vegetable proteins including at least vital wheat gluten and a plasticizer to obtain a dough, (ii) shaping the dough by at least cutting of the dough into dough pieces and agglomerating the dough pieces with at least one inclusi e to obtain an agglomerate, and iii) heating the agglomerate, wherein said extended shelf life proteinaceous meat substitute has a water content of less than 20% (w / w). The invention also relates to a foodstuff comprising said proteinaceous meat substitute and the method of obtaining said foodstuff.

3E2016, '55 °

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1024413 Filing number: BE2016 / 5560

Intellectual Property Office

International classification: A23J 3/18 A23J 3/22 Date of issue: 02/02/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 04/07/2016.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

SYRAL BELGIUM NV, Burchtstraat 10, 9300 AALST Belgium;

represented by

CHIELENS Kristof, Pres. Kennedypark 31c, 8500, KORTRIJK;

OSTYN Frans, Pres. Kennedypark 31c, 8500, KORTRIJK;

HOSTENS Veerle, Pres. Kennedypark 31c, 8500, KORTRIJK;

CARDOON Annelies, Pres. Kennedypark 31c, 8500, KORTRIJK;

a Belgian invention patent with a term of 20 years, subject to payment of the annual taxes as referred to in Article XI.48, § 1 of the Code of Economic Law, for: A PROTEIN MEAT SUBSTITUTION WITH EXTENDED SHELF LIFE.

INVENTOR (S):

REDL Andreas, Burchtstraat 10, 9300, AALST;

FENEUIL Aurelien, Burchtstraat 10,9300, AALST;

BIRD Fabrice, Rue d'Oberhausbergen 2b, 672020, WOLFISHEIM;

PRIORITY:

BREAKDOWN:

Split from basic application: BE2015 / 5564 Filing date of the basic application: 07/09/2015

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 12/02/2018,

With special authorization:

BE2016 / 5560

A PROTEIN MEAT SUBSTITUTION WITH EXTENDED

SHELF LIFE

FIELD OF THE INVENTION

This invention relates to an extended shelf life proteinaceous meat substitute and the method for obtaining such extended shelf life proteinaceous meat substitute. The invention also relates to a ready-made protein-like meat substitute and the method for obtaining such a ready-made protein-like meat substitute. The invention also further relates to a foodstuff comprising said extended shelf life proteinaceous meat substitute or ready-made proteinaceous meat substitute and the method of obtaining said foodstuff.

BACKGROUND OF THE INVENTION

Different types of wheat gluten based meat substitutes or wheat gluten based intermediates for the preparation of meat substitutes have already been described in the prior art.

The most agile wheat gluten based meat substitute is SEITAN ”. This is basically a wheat gluten dough that is being seasoned. This dough is then cooked to provide the wheat meat. For final processing, SEITAN must be stored cold or frozen, due to its high moisture content (> 50% moisture).

In addition to SEITAN, other wheat protein based meat substitutes are also described in the prior art. However, it has been observed that the prior art products, when used as meat substitutes or meat additives, have a number of shortcomings in texture, storage stability and / or ease of processing. This may explain the relatively limited success of such products in the market.

BE2016 / 5560

Among the prior art products can be mentioned textured meat substitutes, such products are obtained by a high temperature extrusion step (more than 120 ° C), these products usually become high moisture textured proteins (HMTP) or low moisture textured proteins ( LMTP). The methods for obtaining LMTP are described, for example, in US5922392, GB1288Î93, US3769029 or

WO2012 / 008994 and supply products with a spongy texture and which cannot be easily formed without binders such as eggs. The HMTP are difficult to manufacture and can have a mushy consistency if expansion occurs at high temperature immediately after extrusion. Usually a cooling die is used at the end of the extrusion to prevent any expansion of the product. However, such die cooling is frequently clogged, causing pressure to vary in the barrel of the extractor and resulting in an unpredictable outflow of the product from the die as stated in ETS 20100136201. In addition, misorientation of fibers in the product may result in additional treatment of the product to reorient the fiber. Such treatment leads to complicated and expensive installations. A simple and inexpensive process providing a protein-like meat substitute with a good texture is needed.

Besides, the applicant has developed a low moisture plasticized wheat gluten composition (W02007006431). However, this composition is only suitable for tough animal feed applications, due to the high breaking strength.

The prior art also describes meat substitutes obtained by agglomerating protein filaments or protein fibers using a binder such as albumin, in particular by making an emulsion, then coagulating the obtained emulsion, such method is described in GB977238. Such protein filaments or protein fibers are obtained by a spinning process, which consists of depositing a protein solution around stretched fiber.

BE2016 / 5560. However, spinning produces large waste water streams. In addition, the need for low pH, high salt concentrations and chemical additives makes the process very difficult to perform (Manski et ai., 2007).

Therefore, the object of this invention is to provide a proteinaceous meat substitute with improved meat-like properties in texture, chewability and bite, compared with pre-existing products, but also to provide proteinaceous meat substitutes that can be easily formed without adding any binder to form large pieces meat substitutes can form irregular shapes such as natural cuts of meat, but also that pieces of food (vegetables, etc.) are easily absorbed to provide a food with a good nutritional intake. Also, the object of this invention is to provide storage stable intermediates which, after hydration, provide simple ready-to-use meat substitutes, which provide a mouthfeel as close as possible to meat without any additional treatment. Furthermore, the invention differs methods for preparing these proteinaceous meat substitutes and their storage stable intermediates.

DESCRIPTION OF THE INVENTION

Protein meat substitutes with extended shelf life and the method for obtaining such meat substitutes with extended shelf life

The invention relates to a method for obtaining a protein-like meat substitute with an extended shelf life comprising the step of:

® mixing at a temperature of less than 100 ° C of i) vegetable proteins including at least vital wheat gluten (VWG) ii) a plasticizer and optionally iii) fibers, to obtain a dough, ® forming said dough by at least cutting the dough into dough pieces and agglomerating said ones with at least one inclusion to obtain an agglomerate, and

BE2016 / 5560 «preferably static heating, between 120 to 160 ° C for 1 minute to 1 hour of said agglomerate to obtain a protein-like meat substitute with extended shelf life, said proteinaceous meat substitute with extended shelf life having a water content of less than 20% (w / w) and preferably, wherein said plasticizer is selected between a polyhydroxy alcohol, a starch hydrolyzate, a carboxylic acid and mixtures thereof.

Typically, the mixing step can be performed by any mixing device capable of handling highly viscous materials (such as z blenders, ribbon mixers, planetary mixers or rotating gripping extruders). Preferably, the mixing step is performed in a batch or continuous mixer, preferably at a temperature of less than 100 ° C (e.g., between 20 to 90 ° C, preferably, 30 to 65 ° C, even more preferably 40 to 50 ° C) during a period such that a dough-like composition is obtained. Typically, the mixing step is an extrusion step.

According to the invention, an extrusion refers to a process of pushing a material under compressive stress through a deformation actuator such as a mold to form an elongated product. Continuous extrusion refers to an extrusion process where such deformation is performed on a product of unlimited length. Preferably, the extrusion according to the invention is carried out at a temperature below 100 ° C, such as between 20 to 90 ° C, preferably 30 to 65 ° C, even more preferably 40 to 50 ° C. Indeed, the inventors have shown that a mixing step at a temperature above 100 ° C, in particular by extrusion at a temperature above 100 ° C, produces a product with a sponge-like structure which is not observed for the product according to the invention.

Advantageously, a food product, a food supplement and / or a processed food can be added during the mixing step. Such a food product, dietary supplement and / or processed food may be in a dried form or

BE2016 / 5560 are hydrated form, typically by having a water content of more than 50%.

As used herein, the term processed food refers to a food that has changed substantially from its natural state, such as by mechanical change (such as grinding or chopping), in combination with other food products or Supplements and / or cooking. As used herein, the term processed food excludes foods that essentially retain their natural state after processing. For example, fresh products can be washed, sorted, coated or treated, and packaged, but substantially remain in their natural state after processing, and are not considered a processed food for the purpose of this disclosure. A processed food also refers to a food extract. The extract refers to the obtained solid or liquid material from an extraction. The extract refers to the solid or liquid material obtained from an extraction. Indeed, an extract obtained from animal origin (such as meat or fish) or vegetable origin, such extract may be soluble or insoluble carbohydrates, proteins, fibers, fat, or combinations thereof. Processed foods may include oil or fat particles, and particularly preferred is vegetable oil or fat, especially those in the form of sunflower oil. The processed food may also comprise inorganic salt particles. Calcium and magnesium salts are preferred. The processed food may comprise an insoluble material, for example an insoluble organic or inorganic salt.

As used herein, food products refer to cuts of meat or fish or vegetables such as, for example, nuts, grains, carrots, legumes.

As used herein, "" dietary supplements "" preferably include simulated meat flavors such as pork flavor, pepperoni flavor, smoking powder, chicken flavor, beef flavor, seafood flavor, savory flavors (e.g., onion, garlic), vitamins (such as vitamin B1) and mixtures thereof.

BE2016 / 5560

According to the invention, the dough obtained by mixing vegetable proteins and at least one plasticizer can be further shaped for static heating.

The shaping step according to the invention comprises at least one or a combination of cutting, shaping, ringing and agglomeration steps. Preferably, the shaping step includes at least one cutting step and a molding or coating step, even more preferably a cutting step, a coating step and a molding step.

According to an embodiment, the shaping step includes a cutting step, an agglomeration step and optionally a shape and / or a coating step.

The cutting step can be performed by any means with at least one blade, for example, a meat grinder (chopper), or a meat cutter.

Typically, the forming step includes a cutting step, an agglomeration step and optionally a shape and / or a coating step.

Preferably, the agglomeration is carried out by i) hydrating the dough pieces and / or said at least one inclusion and ii) mixing to obtain an agglomerate, typically having a water content between 5% ~ 30%, preferably 7-25%, even more preferably 10-20%.

According to one embodiment, the agglomeration can be carried out by • i) hydrating the dough pieces, preferably by spraying 1-10% water by weight of dough pieces ii) adding the at least one inclusion, and iii) mixing to an agglomerated mixture typically obtained with a water content between 5% -30%, preferably 7-25%, even more preferably 10-20% or

BE2016 / 5560 • î) hydrating the mixing egg of dough pieces and the at least one inclusion, preferably by spraying 1-10% water by weight of dough pieces, and ii) mixing the hydrated mixing egg to the obtained and agglomerated mixing egg with typical a water content between 5% -30%, preferably 7-25%, even more preferably 10-20% or • i) hydrating at least inclusion preferably by spraying 1-10% water by weight of dough pieces, ii) adding the dough pieces, and iii) mixing to obtain an agglomerated mixture with typically a water content between 5% -30%, preferably 7-25%, even more at 10-20%.

As used herein, the terni inclusion refers to a cohesive mass comprising a food product, a food supplement and / a processed food. The inclusion is not a dough piece according to the invention. The inclusion should be of a size visible, such as an individual piece or pieces, in the prepared meat substitute. Preferably, the inclusion has a maximum linear size of at least 1 mm, preferably at least 3 mm, preferably between 1 and 8 mm. Unless otherwise stated, the size of the inclusion is quoted as the maximum linear dimension of the inclusion, i.e. the maximum length in each dimension. Typically, the inclusion of a dried or hydrated product may be or may include naturally occurring water,

According to the invention, the dough piece has a mass of at least 0.03g, preferably 0.04 to 300g, even more preferably 0.05 to 30g, 0.05g to 3g, typically 0.05g to 0.2g. Preferably, the dough piece can have a long or a round shape.

The gate dressing step can be performed by compressing dough pieces between cylindrical rollers.

The forming step can be performed by compressing dough pieces into molds of any desired shape.

BE2016 / 5560

The method according to the invention is particularly advantageous in that without any added binder, the product develops a very good agglomeration and shape properties, thus providing large pieces of meat substitutes with a very high volume. In addition, the texture of the obtained product is dense enough to obtain a uniform piece of a meat substitute. Examples of size and texture that can be obtained are those of a schnitzel or wiener schnitzel. Such pieces cannot be obtained with the prior art meat substitutes without the addition of a binder such as eggs or xanthan gum or starch, providing a product that cannot be eaten by vegans or having a bad texture.

In addition, the meat substitute according to the invention is particularly easy to shape and provides a structure with irregular shapes close to natural meat steaks or steaks. In addition, the shaping steps such as cutting, agglomeration, bubble forming and shaping steps can be repeated to obtain a product with a fibrillary structure very similar to the myofril structure of skeit muscles. Usually a nice fibrillary structure can be obtained when the dough pieces are of an elongated shape.

The term static heating used herein refers to a heating step without stirring or shearing the dough to be heated. An example of static heating can be frying in oil, microwaves, or using an oven or a hot plate. Typically, the heating step is performed at a temperature between 120 to 160 ° C for up to 1 hour, typically 10 min to 30 min. The duration of the heating step can be adjusted by those skilled in the art depending on the volume of mixed proteins that are heated. The inventors have shown that cooking (100 ° C) or heating at 110 ° C the mixture of vegetable proteins and plasticizers does not provide the meat substitute according to the invention. In addition, provides a heating step

BE2016 / 5560 above 160 ° C for example a classic frying step (at 185 ° C) in a product that has a very soft and spongy texture and a dark interior.

It should be noted that meat substitutes of the present invention can be used as meat substitutes to provide a meatless food or as meat improvers / enhancers to replace some of the meat that would normally be present in a food.

As used herein, an extended shelf life product is a shelf life at ambient temperatures for longer periods of time, for example up to and above 60 days and more. Such extended shelf life product is microbiologically stable due to the reduced amount of water. Such an extended shelf life product can be eaten after hydration and cooking. Such an extended shelf life product can be an animal feeder, typical of hats and dogs.

The term vital wheat gluten used herein refers to those forms of dried wheat gluten that have been exposed to only minimal or no heat denaturation during drying. After reconstitution in water, vital wheat gluten shows physical properties (e.g. elasticity, guminess, etc.) similar to that of freshly prepared wet wheat gluten.

Preferably the vegetable proteins are vegetable proteins in powder form (as measured according to AOAC 979.09; Kjeldahl method with a conversion factor N * 6.25). Preferably said vegetable protein powder has a water content of between 1 to 15%, preferably 2 to 12%, usually 3 to 7%. Said vegetable proteins may be vital wheat gluten (100% of vital wheat gluten), preferably a wheat gluten powder. Usually said vegetable proteins are a mixture of vital wheat gluten and vegetable proteins of at least another origin. According to a specific embodiment, vegetable proteins comprise more than 50% of vital wheat gluten, preferably more than

BE2016 / 5560

60, 70, 80, 85, 95% of vital wheat gluten. Preferably, the 'vegetable proteins of at least one origin' or 'vegetable proteins other than VWG' can be selected from the group consisting of potato, lupine, soy, pea, chickpea plants, alfalfa, broad beans, lentils, bean, rapeseed, sunflower and grains such as corn, barley, must and oats. Said vegetable proteins are typically in the form of flour, concentrate or isolate.

Vital wheat gluten or VWG refers to the dried, insoluble gluten portion of wheat flour from which the starch and soluble components have been removed by a washing process. Typically, vital wheat giants are then dried to a fine powdery state. Vital wheat gluten powder typically has a percentage protein on a dry basis of about 80% or more (as measured by AOAC 979.09; Kjeldahl method has a conversion factor N * 6.25). Vital wheat gluten is usually not denatured, as determined by the testing procedure in approved methods of the American Association of Cereal Chemist, Method 38 entitled Vital Wheat Gluten (December 1962). Useful vital wheat gluten powder is commercially available under the trade name AMYGLUTEN®.

As used herein, a "plasticizer" refers to a compound that increases the plasticity or fluidity of the material to which it is added. Typically, the plasticizer of the invention is a food value plasticizer that is a plasticizer approved for use in foodstuffs. Preferably, the plasticizer is a non-aqueous plasticizer, typically said plasticizer has a water content of less than 20% (w / w). preferably the plasticizer may be a polyhydroxy alcohol (e.g. glycerol, sorbitol, ethylene glycol, polyethylene glycol propylene glycol, butanediol, polyethylene glycol and mixtures thereof), a starch hydrolyzate (such as a glucose syrup), a carboxylic acid and mixtures thereof.

As used herein, fibers may be insoluble fiber, preferably from grain, tuber, seed or leguminosae.

BE2016 / 5560

The term water content refers to the water content based on the weight loss in the drying process as described in Pharmacopeia! Forum, Vol. 24, No. 1, page 5438 (January-February 1998). The water content calculation is based on the percentage weight lost during drying.

According to one embodiment, the proteinaceous meat substitute comprises:

® 30 to 90% of vegetable proteins at dry weight, preferably 40 to

85%, more preferably 45 to 80% (w / w), even more preferably 50% to 78% of vegetable proteins, typically VGW especially VWG powder, preferably said vegetable proteins comprise 40 to 90% of VWG powder and 0 to 40% of vegetable protemes other than VG W «10-40% (w / w), preferably 15 to 30%, usually 20 to 27% of plasticizer on dry weight« 0-8% (w / w) of fiber on dry mass

Preferably said method of obtaining proteinaceous meat substitutes with a longer shelf life comprises mixing at a temperature below 100 ° C from i) 30 to 90%, preferably 40 to 85% of VWG powder, ii) 10 to 40% of a plasticizer hi) 0 to 40%, preferably 3 to 30%, in particular 5 to 20% of a vegetable protein other than VWG and iv) 0 to 8%, preferably 1 to 5% of fiber.

The invention also relates to a proteinaceous meat substitute with an extended shelf life obtained directly by the method according to the invention.

The invention further relates to an extended shelf life proteinaceous meat substitute comprising at least one inclusion contained in a matrix comprising:

BE2016 / 5560 «30 to 90% (w / w), preferably 40 to 85%, more preferably 45 to 80% (w / w), even more preferably 50% to 78% of vegetable proteins, including at least wheat gluten, preferably at least 50% wheat gluten, "10 to 40% (wAv), preferably 15 to 30%, typically 20 to 27% of plasticizer," 0 to 8% (w / w) of fiber, "less than 20% (w / w) of water content.

Preferably said proteinaceous meat substitute has a water content of less than 20% (w / w) and a torque value at 10 min of at least 6 grams meters (g * m) (preferably between 6 to 20, even more preferably between 8 to 15 ) or a torque value he 30 sec / torque value at 10 min from about 1 to 1.7, as determined by a test A.

Indeed, the object of the invention is to provide a meat substitute, meant a product that could be a good meat substitute. The inventors have shown that the property that is important for a good meat substitute is to give the feeling of meat while chewing. The inventors have shown that the opposite of the meat substitutes on the market, such as for example the low moisture content of textured proteins, gives the meat substitute according to the invention a feeling very close to meat due to its physicochemical properties. The feeling at the first bite (30 see) then after a number of chews (10 min) can be judged by the ratio of torque value at 30 sec / torque value at 10 min.

The invention further relates to an extended shelf life proteinaceous meat substitute comprising at least one inclusion included in a matrix comprising vegetable proteins including at least wheat gluten, in particular VGW such as, for example, VGW powder and a plasticizer, wherein said proteinaceous meat substitute has a water content of less than 20% (w / w) and a torque value at 10 min of at least 6 grams meter (g * m) (preferably between 6 to 20, more preferably between 8 to 15) or a ratio of torque value at 30

BE2016 / 5560 sec / 10 min torque value from about 1 to 1.7, as determined by a test A, preferably said proteinaceous meat substitute also includes fiber.

The torque value at 30sec used herein is the value measured in the first 30 seconds of the Brabender plastograph test (Lest A or B). The torque value at 10 minutes used herein is the value measured after 10 min of the Brabender plastograph test. The torsion values are measured in grams meters (g * m).

As used herein, the torque value at 30 sec and the torque value at 10 minutes of the extended shelf life proteinaceous meat substitute are evaluated according to a test A with a Brabender plastograph EG type with a type 50 measuring head and a mixing chamber containing two counter-rotating identical sigma shaped mixing blades (references of the mixing blades: Sigma (S)), the samples are hydrated to their equilibrium (their water holding capacity), meant between 50 to 70% of water content by, for example, a 20 min boiling step, 70g cubic samples (15 * 15mm) are then introduced into a mixing chamber thermally controlled at 37 ° C and measurement is obtained by counter-rotating the mixing blades at differential speeds of 34rpm and 22.67rpm (34 * 2/3),

Preferably, the extended shelf life proteinaceous meat substitute has a ratio of torque value at 30 sec / torque value at 10 min of about 1 to

1.7, typically 1 to 1.6, preferably 1 to 1.4, even more preferably 1 to 1.3, from about 1.1 to 1.25.

The invention further relates to a foodstuff comprising the extended shelf life proteinaceous meat substitute of the invention. Typically, said foodstuff is a food with an extended shelf life, preferably with a water content of less than 20%. Said foodstuffs kau are obtained by simply adding or mixing

BE2016 / 5560 of the protein-like meat substitute with an extended shelf life with food products, food supplements and / or processed food.

The term food means any material, substance, supplement that can be used as food, feed or added to food or feed. Typically, the food is any composition that an animal, preferably a mammal such as a human, a dog or a cat, can consume as part of its diet.

Said food can be, for example, dried food such as dry animal food, animal food treats, but also food aimed at the long transport such as food for Soldiers, astronauts. Mostly dried burger, sausage, schnitzel, meat bai, wok piece, fillet.

A ready-to-eat protein substitute and the method of obtaining such a ready-made protein substitute.

The invention relates to a method for obtaining a ready-made proteinaceous meat substitute, wherein said method comprises the step of ® obtaining a proteinaceous meat substitute with an extended shelf life, according to the method of the invention, ® hydrating said proteinaceous meat substitute with an extended shelf life until a water content of more than 50% is reached, preferably 60 to 70%, preferably 62 to 68%, even more preferably 65% water content and, optionally, boiling said hydrated protein substitute;

Obtaining a ready-made protein-like meat substitute

According to the invention, the cooking step is carried out at a temperature of more than 100 ° C, typically at a temperature between 30 to 200 ° C for 1 minute to 1 hour. Said cooking step can for instance be a sterilization step.

BE2016 / 5560

The invention further relates to the ready-made proteinaceous meat substitute obtained directly by the method according to the invention.

The invention is further about a ready-to-eat proteinaceous meat substitute wherein said ready-to-eat meat substitute comprises vegetable proteins including at least wheat gluten, a plasticizer and preferably has fiber and a water content of more than 50%, preferably 60 to 70 %, more preferably 62-68%, even more preferably 65% water content, a torque value at 10 min of at least 6 grams meter meters (preferably between 6 to 20, more preferably between 8 to 15) or a ratio of torque value at 30 sec / torque value at 10 min from about 1 to 1.7, as determined by a test B.

As used herein, the torque value at 30 sec and the torque value at 10 minutes of the extended shelf life proteinaceous meat substitute includes an extended shelf life food which is evaluated according to a test A with a Brabender plastograph type EC with a type 50 measuring head and a mixing chamber with two counter-rotating identical sigma shaped mixing blades (references of the mixing blades: Sigma (S)), moisturizing to their equilibrium (their water-holding capacity), 55 lot meant 70% of water content in, for example, a 20 min boiling step, 70g cubic samples (15 * 15mm) are then introduced into a mixing chamber thermally controlled at 37 ° C and measurement is obtained by counter-rotating the mixing blades at differential speeds of 34rpm and 22.67rpm (34 * 2/3).

Preferably, the proteinaceous meat substitute has a ratio of torque value at 30sec / torque value at 10min from about 1 to 1.5, preferably 1 to 1.4, even more preferably 1 to 1.3, from about 1.1 to 1.25 .

As used herein, "ready-to-eat protein-like meat substitutes" refers to a protein-like meat substitute that can be eaten as is. A ready-to-eat food refers to a hydrated (with more than 50% (w / w) water content, between 60 to 70%, preferably between 62 to 68%, even more so

BE2016 / 5560 prefer 65% water content) and optionally cooked foods (with the same procedure as meat for example at a temperature between 30 to 200 ° C for 1 minute to 1 hour) or a food comprising a hydrated and optionally cooked (with the same procedure as meat for example, at a temperature between 30 to 200 ° C for 1 minute to 1 hour) proteinaceous meat substitute.

As used herein, the torque value at 30 sec and the torque value at 10 minutes of the proteinaceous meat substitute includes a ready-to-eat food, under a Test B are evaluated with a Brabender plastograph, type EC with a type 50 measuring head and a mixing chamber with two counter-rotating identical sigma shaped mixing blades (references of the mixing blades: Sigma (S)), 70g cubic samples (15 * 15mm) are introduced into a mixing chamber thermally controlled at 37 ° C and measurement is obtained by counter-rotating the mixing blades at differential speeds of 34rpm and 22.67rpm (34 * 2/3). if necessary, the samples can be washed before analysis to remove any residual sauce, for example by several wash steps with water and warm water if necessary.

According to the invention, the proteinaceous meat substitute is a hanging material. Typically, said proteinaceous meat substitute has an Fi value of more than 30%, preferably between 50% and 80%.

As used herein, the Fi value refers to the percentage of insoluble protein in an SDS buffer. The Fi value represents the degree of cross-linking of the gluten proteins. Indeed, it has been shown that an Fi value of vital gluten is less than 10% (Redl A, Morel MH, Bonicel J, Guilbert S, Vergnes B. Rheol Acta 1999, 38 (4): 311-20). An Fi value of more than 30% is observed, for example, when the gluten has been heat-treated. The Fi value can be measured according to a method known to those skilled in the art and is described, for example, in Redl A, Morel MH, Bonicel J,

BE2016 / 5560

Guilbert S, Vergnes B. Rheol Acta 1999, 38 (4): 311-20. The Fi value of the proteinaceous meat substitute is provided by the static heating step of the method according to the invention.

The invention also relates to a ready-to-use protein-like meat substitute comprising:

* 60-70%, preferably 62 to 68%, even more preferably 65% water content * 15-25% proteins (preferably 17 -20%) including more than 60% wheat gluten (preferably more than 70%, even more preferably between 75 and 80%, and usually 100% wheat gluten) 2-5% fat (3-4%) * 8-15% (w / w) carbohydrates, typically between 10-12% (w / w) including less than 4% (w / w) of plasticizer, preferably 1 to 3.5% (w / w), more preferably 1.5 to 3% (w / w), * 2 to 8% fiber, typically between 3 to 6%, more preferably 3.2 to 5.8%.

As used herein, the term fat refers to triacylglycerides or triglycerides formed by the esterification reaction of long chain, medium chain or short chain fatty acids with glycerol, a trihydroxy alcohol, or a mixture thereof, in any solid, liquid or suspension forms, whether obtained from animal, poultry, fish or plant sources or made synthetically, as long as they are safe for consumption by mammals, in particular humans

As used herein, Carbohydrates refers to at least one source of carbohydrates such as, but not limited to, monosaccharides, disaccharides, oligosaccharides, polysaccharides or derivatives thereof.

Preferably said ready-made proteinaceous meat substitute comprises a water content of more than 50%, preferably between 60 to 70%, more preferably 62 to 68%, even more preferably 65% water content and / or a torque value at 10 min of at least 6 gram meters (preferably 6 to 20, more preferably between 8 to 15) and / or a ratio of torque value at 30 sec / torque value at 10 min from about I to 1.7, as determined by a test B.

BE2016 / 5560

The invention is further about a foodstuff comprising the ready-to-eat protein meat substitute according to the invention. Typically, the foodstuff is an extended shelf life foodstuff, preferably having a water content of more than 50%, preferably 60 to 70%, more preferably 62 to 68%, more preferably 65% water content. Said food can be obtained by simply adding or mixing the ready-to-eat protein-containing meat substitute with food products, nutritional supplements and / or processed food.

Said food can be a ready-made food, for example a hamburger, a sausage, a schnitzel, a meat ball, a wok piece, a fillet.

Although having different meanings, the terms including, including, containing and consisting of may be superseded throughout the above description of the invention.

The invention will be further evaluated in the light of the following examples and figures.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1. Comparison of torsion values between commercial products and product according to the invention (P3 6% fiber)

EXAMPLES

Example 1: Preparation of wheat gluten based products of the invention Vital wheat gluten powder (AMYGLUTEN®) (75 parts), glycerol (.100%) (25 parts) and wheat fibers (VITACELL® 400) (0, 3 or 6 parts) are continuously mixed in a twin screw extruder (Werner & Pfleiderer TSK25) at a temperature of 65 ° C, and shaped and cut into small pieces with a ZGF30 pelletizer (Werner &, Pfeiderer). These eggs can then be stored at room temperature without risk of spoilage. Three different types of products (AI, A2 and A3) are obtained with a different fiber content (0, 3 and 6%)

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Agglomerates of these particles are prepared by spraying 3 parts of water over the particles and manually compressing the hydrated particles in a chop mold. The resulting agglomerates are then fried in cooking oil at 150 ° C for 5 minutes to obtain products P1, P2 and P3.

Example 2: Chewing and biting properties of meat substitutes, and meat products:

The products prepared in Example 1 were hydrated and then boiled in boiling water for 20 minutes, resulting in products comprising 60-65% water (35-40% dry substance). Products owed in fiber content where Pl contains 0% fiber, P2 contains 3% fiber and P3 contains 6% fiber on dry substance.

The texture analysis was performed in a Brabender plastographer, type EC fitted with a type 50 magnetic head and a mixing chamber with two counter-rotating identical sigma shaped mixing blades (references of the mixing blades: Sigma (S)). 70g cubic samples (15 * 15mm) are introduced into the mixing chamber thermally controlled at 37 ° C and the measurement is obtained by counter-rotating the mixing blades at differential speeds of 34rpm and 22.67rpm (34 * 2/3).

Torsion values were recorded and compared with cooked meat products, such as cooked beef, cooked chicken, and cooked cutlets. Torsion values for commercially available meat substitutes, such as SEITAN, and commercial products such as VIANA cowgirl veggie steak, and TOPAZ wheaty Vegankebab Döner were also compared with the products of the invention. All of these products were also boiled in water for 20 minutes.

In the following tables, torque values are given after 30 seconds, 10 minutes and 14 minutes for all of the above products.

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Torque (g * m) after 30 sec 10 min 14 min Boiled beef 70 35 32 Boiled chicken 30 20 18 cooked cutlets 13 13 11 Comm. Product 1 13 7 7 Comm. Product 2 15 8 7 Seitan 10 5 5 P1 13 12 10 P2 14 13 13 P3 17 14 13

Table 1: Comparative analysis of torsional values of cuts of meat (beef, chicken, schnitzel) and meat substitutes from the market (SEITAN, TOPAZ, V1ANA) and of the invention at 30sec, 10min and 14min.

A sensory evaluation of the cooked pieces was done to evaluate the textural properties compared to the measured values:

• cooked meat is experienced as very difficult to bite (as expected for a beef cooked for 20 minutes in water). This observation was confirmed by the torsion results which were very high at 30 sec, a slight decrease was observed at 10 and 14 min, »cooked chicken was experienced softer in bite than beef, but still on the hard side. The torsion values show fairly constant results confirming the sensory evaluation, • cooked schnitzel is experienced as having a nice texture in a balanced balance between the hardness and softness of the texture • the eommercial products 1 and 2 were good in the first bite but structure lost very quickly after the first bite and became too soft, the commercial products 1 and 2 show a torque value at 30 s / torque value at 10 min of 1.9 indicating a rapid loss of texture in the mouth.

BE2016 / 5560 • Commercial SEITAN product was too soft from the first bite, all SEITAN torsion values are below 10 g * m, wax seems too soft to be a tasty meat substitute.

The examples of the invention (P1, P2 and P3) were considered to be very tasty in the first bee and they also retained a good texture during chewing.

The results clearly show that the enjoyable torsion values correspond well with the experience of eating the test pieces. Indeed, it is clear that the products of the invention exhibit better chewing and biting properties than the current commercialized wheat gluten based meat substitutes.

At the same time, these values show that the products according to the invention approximate the chewing and biting properties of natural meat products.

Example 3:

Vital wheat gluten powder (AMYTEX®) (50 parts), glycerol (100%) (33 parts), chickpea flour (13 parts) and wheat fiber (VITACEL® WF200) (4 parts) are continuously mixed in a twin screw extruder (Werner & Pfleiderer ZSK25 ) at a temperature of 65 ° C, and shaped and cut into small pieces with a ZGF30 pelletizer (Werner & Pfleiderer), providing a product A4. These eggs can then be stored at room temperature without risk of spoilage.

Agglomerates of these eggs are prepared by spraying 11 parts of water over the eggs and manually compressing the hydrated eggs in a die of 15 mm thickness, thereby providing product W4. The product is then fried in cooking oil at 150 ° C for 10 minutes, providing the product P4 and hydrated for 48 hours in water, resulting in products with 60-65% water (35-40% dry matter). This product is prepared and analyzed with the plastograph as described in Example 2.

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Torque (g * m) after 30 sec 10 min 14 min P4 16 10 10

Table 2: Analysis of torsion value of the product according to the invention at 30 sec, 10 min and 14 min.

Example 4: different cooking conditions

The product W4 from example 3 is cut into pieces of 20 x 20 mm and cooked in different conditions.

The pieces are fried for 15 min either at 110 ° C or at 150 ° C or at 185 ° C. The pieces are baked in an oven at 150 ° C for 15 minutes or 30 minutes. The pieces are cooked in boiling water (100 ° C) for 15 minutes. All these cooked products are then hydrated for 48 hours in water and tasted after cooking in a pan for 5 minutes.

The products cooked at 150 ° C (in the oven or in the deep fryer) were of good texture and a nice yellow to light brown color.

The product cooked at 185 ° C is very dark (brown, almost black). In addition, this product was found to be more spongy and softer in texture than products cooked at 150 ° C.

The products baked at 110 ° C or cooked at 100 ° C are found to be very white in appearance, so not attractive to the consumer and the texture was much softer than products cooked at 150 ° C.

Example 5:

Vital wheat gluten powder (AMYGLUTEN®) (46 deien), chickpea flour (21 deien), wheat fiber (VITACEL® WF200) (4 deien) and glycerol (100%) (29 deien) are continuously mixed in a twin screw extruder (Werner & Pfleiderer ZSK25) at a temperature of 65 ° C, and shaped and cut into small particles with a ZGF30 pelletizer (Werner & Pfleiderer), providing product A5. These particles can then be stored at room temperature without risk of spoilage.

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Agglomerates of these particles are prepared by adding 1 part of salt, 13 parts of water and 25 parts of hydrated chickpeas via particles in a Meissner bowl knife (RS 35) and cutting for 1 min (speed 3 for the bowl and speed 2 for the sheet). The agglomerates are then continuously ground through a Hobart meat grinder attachment (Hobart A200N, plate # 12 1/8), providing multiple strands.

Example 6: Vegan Wiener schnitzel

The continuous product of Example 5 is cut into 100mm lengths. Each part is passed through a manual dough sheet roller set with a thickness between the steel cylinders from 1 to 3 mm to form a cut sheet with dimensions up to about 300 mm in diameter and 4-7 mm thick.

The product is then fried in cooking oil at 150 ° C for 15 minutes and hydrated for 48 hours in a vegetable stock (one vegetable stock cube of 11 g for 500 ml of water).

This product is then rolled in a mixture of flour, yeast flakes, salt and water. It is then rolled in breadcrumbs and baked at 170 ° C for 5 minutes or cooked in a pan for 5 minutes to prepare a vegan Wiener schnitzel.

The Wiener Schnitzel obtained is very beautiful in taste, texture and appearance. It has a crunchy crumb with a firm yet tender bite.

Example 7:

The product of Example 5 is continuously passed through a manual dough sheet roller set with a thickness between the steel cylinders of 5 mm, whereby a continuous strip of 15 mm thick and 150 mm wide is obtained. Pieces of 15 mm x 30 mm are cut from this strip.

These pieces are then fried in cooking oil at 150 ° C for 15 minutes, providing the product P5, and hydrated for 48 hours, resulting in products with 60-65% water (35-40% dry matter). This product is prepared and analyzed with the plastograph as described in Example 2.

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Torque (g * m) after 30 sec 10 min 14 min P5 13 8 8

Table 3: Analysis of torsion value of the product according to the invention at 30 sec, 10min and 14min.

The nutritional value of the meat substitute of the invention was calculated and then compared to that of the market meat substitute (see Table 4)

By comparing the products according to the invention with those of the market based on wheat, peas or soy protein, it can be seen that the product of the invention has a very low content of lipids, but a high content of fibers, proteins and carbohydrates, which give this product a very nice nutritional value.

Total Composition Moisture g / 1 Og Protein g / 100g Fiber g / 100g Fat g / 100g salt g / 100g Carbohydrates g / 100g Sugars g / 100g Gross energy KJ / 10 og Ready-to-use ready P5 (analyzed) 64.2 17.6 4.1 3.1 0.3 10.5 0.3 619.6 product P5 (calculated) 65.0 18.8 5.3 2.3 0.7 6.5 0.5 644.0 from invention P4 (calculated) 65.0 22.4 3.8 2.0 0.2 6.5 0.7 594.0 Wheat Pro Seitan Medallions 55.5 31.4 6.6 2.1 4.1 0.3 869.0 teinene DAS Schnitzel 51.6 25.1 9.4 2.5 9.2 2.2 969.0 based Fan berger 53.1 25.6 12.0 1.4 6.2 1.7 981.0 products Weenies 49.0 30.6 14.6 1.7 3.7 0.4 1123.0 n Kebab gyros 53.7 26.4 12.4 2.5 3.5 1.5 993.0 Soy or Beefy crumble 63.6 23.6 1.8 9.1 1.2 1.8 1.8 837.4 pea protein products Feisty crumble crumble 63.6 23.6 1.8 9.1 1.2 1.8 1.8 837.4 n Grilled strips 68.2 23.5 1.2 5.9 0.8 1.2 1.2 591.1 Lightly spiced strips 65.9 23.5 2.4 3.5 0.8 4.7 0.0 591.1 Beast Burger 59.3 20.4 3.5 14.2 0.8 2.7 0.0 963.3 Tofu Natur Bjorg 70.6 16.9 1.5 9.9 0.0 0.4 0.7 684.0

Table 4: Nutritional analysis of market soy, pea, or wheat based meat substitutes and those of the invention 15

Example 8: The product of the invention in a whole meal

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The product P5 from example 7 is hydrated for 48 hours in a vegetable broth (one 11 g vegetable broth cube for 500 ml of water).

The hydrated pieces (1280 g) were cooked with:

- 80 g dried Chinese black mushrooms (hydrated in the excess of warm tap water)

- 1.6L of coconut milk

- 0.8L of coconut cream

- 150 g Ginger (chopped in SEB Optimo cutter)

- 100g of lemongrass (cut into pieces)

- 50g green curry

- 50g Basil (cut into fine pieces)

- 50g Soy sauce

- 2g of dried lime grass

- 100ml sunflower oil

The entire recipe was boiled over low heat and stirred for 30 min.

After stirring and heating, pieces remain in their entirety without any disintegration. The whole dish is very attractive in appearance and taste.

Example 9: Sausages including carrots, parsnips and leeks

600 g product A4 from example 3 is mixed with 150 g leek, 125 g carrots and 125 g parsnip in a Stephan cutter (UM 12 V type). The mixture is then formed into sausages with a Bomann meat grinder (FW 443 CB type) fitted with a sausage hopper and cellulose casings (VISCOFAN, consisting of 65% regenerated cellulose, 18% glycerol, 15% water and 2% oil). After removing the casings, the sausages are cooked in a Miele steam oven at 121 ° C for 15 min, hydrated for 48 hours and grilled in a pan. The sausages obtained have an attractive texture and color.

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Example 10: Vegetarian meatballs

740 g of product A5 from example 5 are mixed with 150 g of cashew nuts, 100 g of water and 10 g of salt in a Stephan cutter (UM 12 V Type). The mixture is then formed by a Bomann meat grinder (FW 443 CB Type) and a very cohesive minced meat vegetable is obtained. The minced meat is shaped by hand into meat balls. The meatballs thus formed are fried in oil at 150 ° C for 15 min, then hydrated in excess of water and cooked in a pan. The meat balls obtained have an attractive taste, texture and appearance.

Example 11: Vegetarian burgers

690 g of product A5 from example 5 are mixed with 300 g of carrots and 10 g of salt in a Stephan cutter (UM 12 V Type). The mixture is then shaped into hamburgers with a Bomann meat grinder (FW 443 CB Type) and a hamburger form. The burgers thus formed are fried in oil at 150 ° C for 15 min, then hydrated in excess water and cooked in a pan. The hamburgers obtained have an attractive taste, texture and appearance. The carrot pieces can still be distinguished in the product and are very strongly anchored in the vegetable protein matrix.

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Claims (9)

CONCLUSIONS An extended shelf life proteinaceous meat substitute comprising at least one inclusion contained in a matrix, said inclusion being a cohesive mass of a food product, a food supplement and / or a processed food egg, said matrix comprising: * 30 to 90% (w / w) of vegetable proteins including at least wheat gluten, preferably at least 50% wheat gluten, * 10 to 40% (w / w) of plasticizer selected between a polyhydroxy alcohol, a starch hydrolyzate, a carboxylic acid and mixtures thereof, * 0 to 8% (w / w) of fiber * less than 20% (w / w) water content. A proteinaceous meat substitute according to claim 1, wherein the vegetable proteins are vital wheat gluten (VWG), preferably VGW powder. A proteinaceous meat substitute according to claim 1 or 2, wherein the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from the group consisting of potato, lupine, soy, envi, chickpea plants, alfalfa, broad beans, lentils, bean, rapeseed , sunflower and grains such as corn, barley, must and oats. A proteinaceous meat substitute according to any one of claims 1 to 3, wherein the fibers are insoluble fibers, preferably from grain, tuber, seed or leguminosae, A proteinaceous meat substitute according to any one of claims 1 to 4, wherein the inclusion has a maximum linear size of at least 1 mm. has. BE2016 / 5560 A proteinaceous meat substitute according to any one of claims 1 to 5, wherein the inclusion is a food product, a food supplement a processed food, a dried or a hydrated product. A proteinaceous meat substitute according to any one of claims 1 to 6, wherein said proteinaceous meat substitute has a water content of less than 20% (w / w) and a torque value at 10 min of at least 6 grams per meter or a ratio torque value at 30 sec / torque value at 10 min from about 1 to 1.7, as determined by a test A, comprising the steps of hydrating the samples to their equilibrium, inserting 70 g cubic samples (15 * 15mm) into a mixing chamber thermostated at 37 ° C from a Brabender plastographer, type EC and measurement of the torsion values is made by rotating the mixing blades in opposite directions at differential speeds of 34 rpm and 22.67 rpm. A proteinaceous meat substitute according to any one of claims 1 to 7, wherein said plasticizer is a polyhydroxy alcohol selected between glycerol, sorbitol, ethylene glycol, polyethylene glycol propylene glycol, butanediol, polyethylene glycol and mixtures thereof. A food comprising the extended shelf life proteinaceous meat substitute according to any one of claims 1 to 8. BE2016 / 5560 BE2016 / 5560