[go: up one dir, main page]

WO2024249727A1 - Composition analogue à la viande - Google Patents

Composition analogue à la viande Download PDF

Info

Publication number
WO2024249727A1
WO2024249727A1 PCT/US2024/031819 US2024031819W WO2024249727A1 WO 2024249727 A1 WO2024249727 A1 WO 2024249727A1 US 2024031819 W US2024031819 W US 2024031819W WO 2024249727 A1 WO2024249727 A1 WO 2024249727A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
composition
emulsion
food product
rpm
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2024/031819
Other languages
English (en)
Inventor
Pablo ZATARAIN HERNANDEZ
Zuzana Van Beveren
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of WO2024249727A1 publication Critical patent/WO2024249727A1/fr
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Definitions

  • the present invention relates to a composition comprising pea protein and corn protein.
  • the present invention relates to a composition comprising pea protein and corn protein for use in a meat analogue food product, preferably for use in an emulsified meat analogue food product.
  • the present invention also relates to a composition as an emulsion comprising pea protein, corn protein, oil and water and a method of making the composition as an emulsion.
  • the present invention relates to a composition as an emulsion comprising pea protein, corn protein, oil and water for use in a meat analogue food product.
  • the pea protein and corn protein are both isolates.
  • a meat analogue food product is a food product produced from vegetarian or vegan ingredients.
  • the meat analogue food product may be eaten as a replacement for meat.
  • There is an ever-increasing demand for meat analogue food products owing to growing concerns on the environmental impact from meat production as well as growing concerns on a consumer’s personal health from eating food products sourced from animals.
  • meat analogue food products has less of a negative impact on the environmental compared to food products sourced from animals.
  • manufacture of meat analogue food products produces less greenhouse gases compared to the amount of greenhouse gases produced in meat production.
  • manufacture of meat analogue food products also requires less water and less land compared to the amount of water and land required to produce food products sourced from animals.
  • meat analogue food products has a positive impact on a person’s health owing to meat analogue food products being able to reduce the risk of heart disease, strokes or diabetes.
  • meat analogue food products There are many different types of meat analogue food products available on the market. The most common types of meat analogue food products are based upon rice, mushrooms, legumes, tempeh, instantan, yam flour or pressed tofu. Typically, the meat analogue food product includes flavourings to make the meat analogue food product taste like chicken, beef, lamb, ham, sausage or seafood.
  • meat analogue products have been readily available to consumers for a number of years, in recent years consumers have begun to have a higher expectation on meat analogue products. In particular, consumers expect meat analogue products to give a similar culinary and eating experience. The consumer expects the meat analogue product to have similar, if not the same, visual, texture and taste characteristics as a product sourced from an animal. There is therefore a need for an improved meat analogue food product. In particular, there is a need for an improved meat analogue food product that has similar, if not the same, visual, texture and taste characteristics as a product sourced from an animal.
  • an improved emulsified meat analogue food product that has similar, if not the same, visual, texture and taste characteristics as an emulsified product sourced from an animal, for instance hotdogs, and also improved dough properties that make it easier to handle and/or that make it easier to fill for instance into hotdog casings.
  • an improved emulsified meat analogue food product that has similar, if not the same, visual, texture and taste characteristics as an emulsified product sourced from an animal, for instance hotdogs, and also improved freeze/thaw stability, so that the food product can also be stored in a freezer without affecting its sensory profile upon consumption.
  • the present invention relates to a composition comprising pea protein and corn protein.
  • the present invention relates to a composition comprising pea protein and corn protein for use in a meat analogue food product, preferably for use in an emulsified meat analogue food product.
  • the present invention also relates to a composition as an emulsion comprising pea protein, corn protein, oil and water and a method of making the composition as an emulsion.
  • the present invention relates to a composition as an emulsion comprising pea protein, corn protein, oil and water for use in a meat analogue food product, preferably for use in an emulsified meat analogue food product.
  • a composition comprising: a pea protein; and a corn protein.
  • composition of clause 1 wherein the composition comprises the pea protein and corn protein at a ratio of from 20:80 to 80:20 respectively, or, at a ratio of from 60:40 to 40:60 respectively, or, at a ratio of from 80:20 to 40:60 respectively, or, at a ratio of 50:50 respectively.
  • composition of clause 1 or clause 2, wherein the pea protein is an (preferably nonhydrolyzed) isolate, preferably comprising at least 70wt% of protein.
  • step (g) is carried out at least partially under vacuum.
  • step (g) is carried out: at from 75 to 95 % vacuum, or, from 80 to 90 % vacuum, or, at 85 % vacuum; for from 60 to 120 seconds, or, from 80 to 100 seconds, or, 90 seconds; and/or, at a speed of from 5000 to 6000 RPM, or, from 5500 to 6000 RPM, or, at 6000
  • composition of any one of clauses 1 to 7 to form a plant-based emulsified food product; optionally, wherein the plant-based emulsified food product is a meat analogue; optionally, wherein the meat analogue is meat-free sausages, meat-free hot dogs, meat-free cold cuts, meat-free frankfurters and/or meat-free sliced deli meats.
  • composition of any one of clauses 1 to 7 as a meat extender in the preparation of a partially plant-based, partially meat-derived emulsified food product; optionally, wherein the food product is a sausage, hot dog, cold cuts, frankfurters and/or sliced deli meats.
  • composition as disclosed in any of the above clauses, wherein the composition does not comprise substantially any pea flour and/or wherein the composition does not comprise substantially any corn flour and/or wherein the corn protein is not a substantially pure zein protein.
  • Figure 1 is images of Emulsion 4, Emulsion 5, Emulsion 6 and Emulsion 7.
  • Figure 2 is images for Food Product 4, Food Product 5, Food Product 6 and Food Product 7.
  • Figure 3 is images of Emulsion 8, Emulsion 9, Emulsion 10 and Emulsion 11.
  • Figure 4 is images of Food Product 8, Food Product 9, Food Product 10 and Food Product 11.
  • Figure 5 is graphs of the cooking and freezing losses of various emulsified food products.
  • Figure 6 is a texture analyses at cold storage temperature of various emulsified food products.
  • Figure 7 is a texture analyses at hot consumption temperature of various emulsified food products.
  • Figure 8 shows the sensory analysis of various emulsified food products with pea protein or corn protein as the only source of protein.
  • Figure 9 shows the sensory analysis of various emulsified food products with pea protein AND com protein added either separately to form the emulsion or together.
  • Figure 10 shows the sensory analysis of various emulsified food products with pea protein AND corn protein added either separately to form the emulsion or together compared with pea protein alone.
  • Figure 11 shows a graph of the cooking and freezing losses for various emulsified food products.
  • Figure 12 is a texture analyses at hot consumption temperature for various emulsified food products.
  • Figure 13 is a texture analyses at hot consumption temperature for various emulsified products.
  • Mat or “mixture” refers to a substance containing two or more different components, whereas the term “mixed” refers to a method step wherein a mix or mixture is formed.
  • the composition is substantially free of pea flour and pea protein concentrate.
  • the composition is substantially free of corn flour.
  • the composition comprises both zein and non-zein corn proteins.
  • composition as an emulsion
  • the composition can be an emulsion.
  • the composition as an emulsion according to the presently described invention has various desirable properties, which make the composition useful in a meat analogue food product, in particular an emulsified meat analogue food product.
  • the composition as an emulsion comprises a pea protein, a corn protein, water and an oil.
  • the pea protein comprises at least 70 weight % protein of the total weight of the pea protein, more preferably at least 75 weight % protein of the total weight of the pea protein, most preferably at least 80 weight % protein of the total weight of the pea protein.
  • the com protein comprises at least 75 weight % protein of the total weight of the corn protein, more preferably at least 80 weight % protein of the total weight of the com protein, most preferably at least 85 weight % protein of the total weight of the corn protein.
  • the peat protein comprises at least 80 weight % protein of the total weight of the pea protein and the com protein comprises at least 85 weight % protein of the total weight of the com protein.
  • the pea protein in the composition as an emulsion is non-hydrolysed.
  • the pea protein in the composition as an emulsion is an isolate, for instance pea protein isolates Radipure® S or PurisTM Pea 870.
  • the corn protein in the composition as an emulsion is an isolate, i.e. CPI.
  • the corn protein in the composition as an emulsion is non-hydrolysed.
  • the corn protein is a (non-hydrolysed) corn protein isolate (CPI) obtainable according to the methods described above and having the properties as described above (see “The Composition” section).
  • the composition as an emulsion comprises from 1 to 30 weight % of pea protein and com protein of the total weight of the composition as an emulsion, more preferably from 2 to 24 weight % of pea protein and com protein of the total weight of the composition as an emulsion, even more preferably from 4 to 20 weight % of pea protein and com protein of the total weight of the composition as an emulsion, even more preferably from 5 to 19 weight % of pea protein and corn protein of the total weight of the composition as an emulsion, most preferably from 5.25 to 18.0 weight % of pea protein and com protein of the total weight of the composition as an emulsion.
  • the composition as an emulsion comprises from 0.5 to 15 weight % of pea protein of the total weight of the composition as an emulsion, more preferably from 1.0 to 12.0 weight % of pea protein of the total weight of the composition as an emulsion, even more preferably from 2 to 10.0 weight % of pea protein of the total weight of the composition as an emulsion, most preferably from 2.63 to 9.0 weight % of pea protein of the total weight of the composition as an emulsion.
  • the composition as an emulsion comprises from 0.5 to 15 weight % of corn protein of the total weight of the composition as an emulsion, more preferably from 1.0 to 12.0 weight % of com protein of the total weight of the composition as an emulsion, even more preferably from 2 to 10.0 weight % of com protein of the total weight of the composition as an emulsion, most preferably from 2.63 to 9.0 weight % of corn protein of the total weight of the composition as an emulsion.
  • composition as an emulsion comprises the pea protein and corn protein at a ratio of from 20:80 to 80:20 respectively, even more preferably at a ratio of from 60:40 to 40:60 respectively, even more preferably at a ratio of from 80:20 to 40:60 respectively, most preferably at a ratio of 50:50 respectively.
  • the oil in the composition as an emulsion is vegetable oil, vegetable fats and/or a mixture of vegetable oil and vegetable fats.
  • the vegetable oil is, but not limited to, rapeseed oil and/or canola oil.
  • the oil is present in the composition as an emulsion at from 10 to 70 weight % of the total weight of the composition as an emulsion, more preferably from 12.5 to 75 weight % of the total weight of the composition as an emulsion, most preferably from 15 to 63 weight % of the total weight of the composition as an emulsion.
  • the water is present in the composition as an emulsion at from 20 to 80 weight % of the total weight of the composition as an emulsion, more preferably from 25 to 70 weight % of the total weight of the composition as an emulsion, even more preferably from 30 to 65 weight % of the total weight of the composition as an emulsion, most preferably from 31.0 to 61.0 weight % of the total weight of the composition as an emulsion.
  • the composition as an emulsion further comprises texturising and stabilising systems, sugars, salt, colourants, flavourings, and/or any combination thereof.
  • the texturising and stabilising system is a multiple ingredient system.
  • the texturising and stabilising system comprises hydrocolloids, starch and/or dextrose.
  • the texturising and stabilising system comprises methylcellulose, carrageenan and/or konjac gum.
  • the texturising and stabilising system is present in the composition as an emulsion at from 1 to 10 weight % of the total weight of the composition as an emulsion, more preferably from 3 to 7 weight % of the total weight of the composition as an emulsion, more preferably from 4 to 6 weight % of the total weight of the composition as an emulsion, most preferably at 5 weight % of the total weight of the composition as an emulsion.
  • the sugar is sucrose, dextrose, lactose, maltose, glucose galactose and/or any combination thereof.
  • the sugar is present at from 0.1 to 1 weight % of the total weight of the composition as an emulsion, more preferably from 0.3 to 0.7 weight % of the total weight of the composition as an emulsion, more preferably from 0.4 to 0.6 weight % of the total weight of the composition as an emulsion, most preferably at 0.5 weight % of the total weight of the composition as an emulsion.
  • the sugar is dextrose and is present at 0.5 weight % of the total weight of the composition as an emulsion.
  • the salt is present at from 0.1 to 5 weight % of the total weight of the composition as an emulsion, more preferably from 0.5 to 2.5 weight % of the total weight of the emulsion, more preferably from 0.8 to 2 weight % of the total weight of the composition as an emulsion, more preferably from 1 to 1.5 weight % of the total weight of the composition as an emulsion, more preferably from 1.1 to 1.3 weight % of the total weight of the composition as an emulsion, most preferably at 1.2 weight % of the total weight of the composition as an emulsion.
  • the colourant is red oxide, safflower, turmeric, carrot, beetroot, radish and/or paprika extract.
  • the total amount of colourant present in the composition as an emulsion is at from 0.001 to 0.2 weight % of the total weight of the composition as an emulsion, more preferably from 0.02 to 0.1 weight % of the total weight of the composition as an emulsion, more preferably from 0.05 to 0.08 weight % of the total weight of the composition as an emulsion, most preferably at 0.065 weight % of the total weight of the composition as an emulsion.
  • the colourant is red oxide and paprika and is present at 0.065 weight % of the total weight of the composition as an emulsion.
  • the composition as an emulsion comprises red oxide as the colourant and the red oxide is present at from 0.01 to 0.03 weight % of the total weight of the composition as an emulsion, more preferably from 0.015 to 0.025 weight % of the total weight of the composition as an emulsion, most preferably at 0.02 weight % of the total weight of the composition as an emulsion.
  • the comprises paprika as the colourant and the paprika is present at from 0.03 to 0.06 weight % of the total weight of the composition as an emulsion, more preferably from 0.04 to 0.05 weight % of the total weight of the composition as an emulsion, most preferably at 0.045 weight % of the total weight of the composition as an emulsion.
  • the flavouring is present at from 0.1 to 5 weight % of the total weight of the composition as an emulsion, more preferably from 1 to 3 weight % of the total weight of the composition as an emulsion, most preferably at 2 weight % of the total weight of the composition as an emulsion.
  • the composition as an emulsion may also include a starch.
  • the starch may be sourced from maize, potatoes, tapioca, wheat, peas and/or rice.
  • the starch is a waxy starch.
  • the starch is a waxy maize starch.
  • the starch is a stabilised and crosslinked waxy maize starch.
  • the starch is present at from 0.1 to 5 weight % of the total weight of the emulsion, more preferably from 0.5 to 2.5 weight % of the total weight of the emulsion, more preferably from 0.8 to 1.2 weight % of the total weight of the emulsion, more preferably from 0.9 to 1.1 weight % of the total weight of the emulsion, most preferably at 1.0 weight % of the total weight of the emulsion.
  • the starch is a stabilised and crosslinked waxy maize starch and is present at 1.0 weight % of the total weight of the emulsion.
  • kits for producing a plant-based emulsified food product comprises a pea protein and a corn protein.
  • the kit comprises a pea protein, a corn protein, oil and water.
  • the kit further comprises one or more of texturising and stabilising systems, sugars, salt, colourants and/or flavourings.
  • composition and/or composition as an emulsion in a food product
  • compositions and/or the composition as an emulsion in a food product.
  • the food product may be a plant-based emulsified food product.
  • the plant-based emulsified food product is a vegetarian for vegan food product.
  • the plant-based emulsified food product is a meat analogue food product, in particular an emulsified meat analogue food product.
  • the meat analogue food product may be a heat-treated food product.
  • Meat analogue food products include, but are not limited to, meat-free sausages, meat-free hot dogs, meat-free cold cuts, meat-free frankfurters and/or meat-free sliced deli meats.
  • the food product may partially contain some meat-derived ingredients and partially the composition according to the invention.
  • the composition according to the invention can be used as a “meat extender” in a food product.
  • “meat extender” it is meant a composition that partially replaces meat-derived ingredients in a food product. Therefore, the invention covers also the use of the composition according to the invention as a meat extender in the preparation of a partially plant-based, partially meat-derived emulsified food product.
  • the food product can be a sausage, hot dog, cold cuts, frankfurters and/or sliced deli meats.
  • the food product is a ready to eat food product.
  • the ready to eat food product may be a ready to eat meat analogue.
  • the food product is a cooked food product.
  • Another aspect of the present invention relates to a method of making the composition.
  • the method of making the composition may comprise the following steps:
  • the method of making the composition does not form a composition wherein the pea protein and corn protein are present as a blend.
  • Another aspect of the present invention relates to a method of making the composition as an emulsion.
  • composition as an emulsion may comprise the following steps:
  • steps (a) to (g) are carried out in the order of (a), (b), (c), (d), (e), (f) and then (g).
  • the method of making the composition as an emulsion includes the step of combining the pea protein, water, hydrated pea protein and/or com protein with a texturising and stabilising system, sugar, salt, colourant, flavouring, and/or any combination thereof.
  • a texturising and stabilising system sugar, salt, colourant, flavouring, and/or any combination thereof.
  • the pea protein, water, hydrated pea protein and/or corn protein are combined with a texturising and stabilising system, sugar, salt, colourant, flavouring, and/or any combination thereof by mixing at a speed of from 100 to 1500 RPM, more preferably from 250 to 1250 RPM, most preferably from 500 to 1000 RPM.
  • the method of making the composition as an emulsion includes the step of combining the pea protein with water to form a hydrated pea protein, and then combining the hydrated pea protein with a texturising and stabilising system, sugar, salt, colourant, flavouring and/or any combination thereof by mixing at a speed of from 500 to 1000 RPM.
  • the mixture and oil are combined by mixing at a speed of from 4000 to 6000 RPM, more preferably from 4500 to 6000 RPM, most preferably from 5000 to 6000 RPM during step (g).
  • step (g) is carried out at least partially under vacuum.
  • the vacuum is set to be at from 75 to 95 % vacuum, more preferably from 80 to 90 % vacuum, most preferably at 85 % vacuum.
  • step (g) is carried out for from 60 to 120 seconds, more preferably from 80 to 100 seconds, most preferably 90 seconds.
  • step (g) is carried out at a speed of from 5000 to 6000 RPM, more preferably from 5500 to 6000 RPM, most preferably at 6000 RPM.
  • the vacuum is set to be at 85 % vacuum, the oil and mixture are combined at least partially under vacuum for 90 seconds and at a speed of 6000 RPM.
  • the com protein may be provided in an oil.
  • the corn protein is provided by being dispersed in an oil.
  • step (e) is carried out until an emulsion is formed and step (f) and (g) are not present.
  • the corn protein in an oil and the hydrated pea protein are combined at least partially under vacuum.
  • the vacuum is set to be at from 75 to 95 % vacuum, more preferably from 80 to 90 % vacuum, most preferably at 85 % vacuum.
  • the corn protein in an oil and the hydrated pea protein are combined at least partially under vacuum for from 60 to 120 seconds, more preferably from 80 to 100 seconds, most preferably 90 seconds.
  • the corn protein in an oil and the hydrated pea protein are combined at least partially under vacuum at a speed of from 5000 to 6000 RPM, more preferably from 5500 to 6000 RPM, most preferably at 6000 RPM.
  • the vacuum is set to be at 85 % vacuum
  • the corn protein in an oil and the hydrated pea protein are combined at least partially under vacuum for 90 seconds and at a speed of 6000 RPM.
  • Another aspect of the present invention relates to a method of making a cooked food product comprising the composition as an emulsion.
  • the method of making the cooked food product comprises the steps:
  • step (h) can be separated into separate forming and cooking steps.
  • the separate cooking steps include, but are not limited to, the following steps:
  • the method of making the cooked food product comprises the following steps:
  • step (h)(v) placing the emulsion produced in step (g) in a mold, such as but not limited to, a can;
  • step (h)(vi) steaming the product of step (h)(v) to form a cooked food product.
  • step (h)(ii) is carried out at a temperature of from 40 to 60 °C, more preferably from 45 to 55 °C, most preferably at 50 °C.
  • step (h)(iii) is carried out at a temperature of from 50 to 70 °C, more preferably from 55 to 65 °C, most preferably at 60 °C.
  • step (h)(iv) and step (h)(vi) are carried out at a temperature of from 75 to 95 °C, more preferably from 80 to 90 °C, most preferably at 85 °C.
  • step (h)(iv) and step (h)(vi) are carried out until the cooked food product has a core temperature of from 70 to 90 °C, more preferably from 75 to 85 °C, most preferably at 80 °C.
  • step (h)(ii) is carried out at a temperature of 50 °C
  • step (h)(iii) is carried out at a temperature of 60 °C
  • step (h)(iv) is carried out at a temperature of 85 °C and until the cooked food product has a core temperature of 80 °C.
  • the methods further include the step of showering the cooked food product with water.
  • the cooked food product is showered with cold water.
  • the cold water is at a temperature of from 5 to 20 °C, more preferably from 7 to 8 °C, more preferably from 9 to 17 °C, most preferably from 10 to 16 °C.
  • the methods further include the step of cooling the cooked food product until the cooked food product is at a temperature of from 1 to 7°C, more preferably from 1.5 to 6°C, most preferably from 2 to 4°C.
  • Another aspect of the present invention relates to a method of making a food product comprising the composition and/or composition as an emulsion.
  • the method of making the food product comprises the steps:
  • composition and/or composition as an emulsion with at least one food product.
  • the method of making the composition as an emulsion is set out.
  • the below method was used to produce a composition as an emulsion for all the following examples.
  • the method includes the following steps:
  • step (f) providing a sugar, a starch and a texturising and stabilising system and combining the sugar, starch and texturising and stabilising system with the product of step (e) by mixing at from 500 to 1000 RPM, wherein the sugar is dextrose, the starch is a stabilised and crosslinked waxy maize starch and the texturising and stabilising system comprises methylcellulose, carrageenan and konjac gum;
  • step (h) combining the corn protein with the product of step (f) by mixing at from 1000 to 3000 RPM to form a mixture;
  • step (j) combining the oil with the mixture by mixing at from 5000 to 6000 RPM; and (k) emulsifying the product of step (j) under vacuum to form an emulsion, wherein the product of step (j) is under vacuum for 90 seconds at a speed of 6000 RPM and wherein the vacuum is at 85 % vacuum.
  • Example 2 The method for making a cooked product used in the following examples
  • the method of making a cooked product from the emulsion produced in Example 1 is set out.
  • the method includes the following steps:
  • step (l) forming the emulsion of step (k) to produce a shaped emulsion by stuffing a vegan hotdog casing with the emulsion;
  • Example 3 Producing an emulsion comprising pea protein and corn protein
  • Table 1 The composition of Emulsion 1, Emulsion 2 and Emulsion 3. Each ingredient is displayed in weight % of the total weight of the emulsion.
  • the texturising and stabilising system comprises methylcellulose, carrageenan and konjac gum.
  • the emulsions were then cooked by following the method set out in Example 2.
  • the cooked food products were called: Food Product 1 (made from Emulsion 1), Food Product 2 (made from Emulsion 2) and Food Product 3 (made from Emulsion 3).
  • Table 2 The composition of Emulsion 4, Emulsion 5, Emulsion 6 and Emulsion 7. Each ingredient is displayed in weight % of the total weight of the emulsion.
  • Emulsions were then analysed. From a visual analysis, Emulsion 5, Emulsion 6 and Emulsion 7 provided creamy, stable emulsions. Emulsion 4 provided a thick and cuttable emulsion. Images of Emulsion 4, Emulsion 5, Emulsion 6 and Emulsion 7 are shown in Figure 1. [0142] The emulsions were then cooked to form a food product. The method of cooking the emulsions included the following steps:
  • step (1) steaming the product of step (1) to form a cooked food product, wherein the steaming occurred at a temperature of 85 °C and until the cooked food product had a core temperature of 80 °C;
  • the cooked food products were called: Food Product 4 (made from Emulsion 4), Food Product 5 (made from Emulsion 5), Food Product 6 (made from Emulsion 6) and Food Product 7 (made from Emulsion 7).
  • Example 5 Producing an emulsion and cooked product comprising pea protein and corn protein [0146]
  • four emulsions were made by following the method set out in Example 1.
  • the four emulsions made were called Emulsion 8, Emulsion 9, Emulsion 10 and Emulsion 11.
  • Each weight % is for the total weight of the emulsion
  • the composition of each emulsion is set out in Table 4.
  • Table 4 The composition of Emulsion 8, Emulsion 9, Emulsion 10 and Emulsion 11. Each ingredient is displayed in weight % of the total weight of the emulsion.
  • Emulsion 8 and Emulsion 9 provided creamy, stable emulsions
  • Emulsion 10 provided a pourable emulsion with oil droplets on the surface
  • Emulsion 11 advantageously provided a glossy and stable emulsion.
  • a glossy emulsion is advantageous because the glossy emulsion indicates that there is very good oil emulsification within the emulsion. Images of Emulsion 8, Emulsion 9, Emulsion 10 and Emulsion 11 are shown in Figure 3.
  • the emulsions were then cooked to form a food product.
  • the method of cooking the emulsions included the following steps:
  • step (1) steaming the product of step (1) to form a cooked food product, wherein the steaming occurred at a temperature of 85 °C and until the cooked food product had a core temperature of 80 °C;
  • the cooked food products were called: Food Product 8 (made from Emulsion 8), Food Product 9 (made from Emulsion 9), Food Product 10 (made from Emulsion 10) and Food Product 11 (made from Emulsion 11).
  • the Food Products were visually analysed. Table 5 sets out the results from the visual analysis. Images for Food Product 8, Food Product 9, Food Product 10 and Food Product 11 are shown in Figure 4.
  • pea protein and corn protein provided a glossy emulsion and a soft and stable food product, which had improved texture and emulsion stability compared to food products not comprising pea protein and corn protein.
  • Table 6 The composition of various emulsions. Each ingredient is displayed in weight % of the total weight of the emulsion.
  • Emulsion Cl The method for the preparation of Emulsion Cl, wherein pea protein and corn protein were added together as a blend, was as follows:
  • step (e) providing flavourings and colourants and combining the flavourings and colourants with the product of step (d) by mixing at from 500 to 1000 RPM, wherein the colourants are paprika and red oxide;
  • step (f) providing a sugar, a starch and a texturising and stabilising system and combining the sugar, starch and texturising and stabilising system with the product of step (e) by mixing at from 500 to 1000 RPM, wherein the sugar is dextrose, the starch is a stabilised and crosslinked waxy maize starch and the texturising and stabilising system comprises methylcellulose, carrageenan and konjac gum; (g) providing an oil and a vegetable fat, wherein the oil is rapeseed oil, and the vegetable fat is an interesterified blend of cocoa butter with rapeseed oil;
  • step (j) combining the oil with the product from step (f) by mixing at from 5000 to 6000 RPM;
  • step (k) emulsifying the product of step (j) under vacuum to form an emulsion, wherein the product of step (j) is under vacuum for 90 seconds at a speed of 6000 RPM and wherein the vacuum is at 85 % vacuum.
  • Emulsion C2 or C3 wherein either only pea protein was used (Emulsion C2) or only corn protein was used (Emulsion C3) as the protein source:
  • step (e) providing flavourings and colourants and combining the flavourings and colourants with the product of step (d) by mixing at from 500 to 1000 RPM, wherein the colourants are paprika and red oxide;
  • step (f) providing a sugar, a starch and a texturising and stabilising system and combining the sugar, starch and texturising and stabilising system with the product of step (e) by mixing at from 500 to 1000 RPM, wherein the sugar is dextrose, the starch is a stabilised and crosslinked waxy maize starch and the texturising and stabilising system comprises methylcellulose, carrageenan and konjac gum;
  • step (j) combining the oil with the product from step (f) by mixing at from 5000 to 6000 RPM;
  • step (k) emulsifying the product of step (j) under vacuum to form an emulsion, wherein the product of step (j) is under vacuum for 90 seconds at a speed of 6000 RPM and wherein the vacuum is at 85 % vacuum.
  • step (l) forming the emulsion of step (k) to produce a shaped emulsion by stuffing the emulsion into a permeable peel-off cellulose casing; (m) drying the surface of the shaped emulsion at a temperature of 50 °C to form a dried emulsion;
  • the cooking and freezing losses of the hotdogs are shown in Figure 5.
  • the cooking losses represent the amount of loss of material (oil, moisture etc.) during cooking of the chilled material.
  • the freezing losses represent the amount of loss of material (oil, moisture etc.) from freeze thawing.
  • the total losses is the sum of the cooking losses and the freezing losses.
  • Table 8 The composition of various emulsions comparing different plant protein sources and their combinations. Each ingredient is displayed in weight % of the total weight of the emulsion.
  • Zein protein was obtained from FloZein Products (a Flo Chemical Corporation Company) and had a zein content of 90.81%.
  • Corn flour prepared by dry milling of whole com kernels was obtained from a local health food store, which had a protein content of 9.5wt%.
  • Pea protein concentrate having less than 60wt% protein content was obtained from AMN Nutrition.
  • Example 2 The same method for preparing the emulsion as in Example 1 was used for all the emulsions of Table 8. Cooked and cooled hotdogs were prepared according to the method of Example 2.
  • Figure 11 shows the cooking and freezing losses (having the same meaning as in Example 6 above). Replacement of CPI by Zein increased mainly cooking losses and slightly freezing losses.
  • Figure 12 shows the texture analyses at hot consumption (40°C) of CPI versus zein or corn flour:
  • FIG. 13 shows the texture analyses at hot consumption (40°C) of pea protein isolate (PPI) versus pea protein concentrate (PPC):

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention se rapporte à une composition comprenant une protéine de pois et une protéine de maïs. En particulier, la présente invention se rapporte à une composition comprenant une protéine de pois et une protéine de maïs destinée à être utilisée dans un produit alimentaire analogue à la viande. La présente invention se rapporte également à une composition en tant qu'émulsion comprenant une protéine de pois, une protéine de maïs, de l'huile et de l'eau et un procédé de fabrication de la composition en tant qu'émulsion. En particulier, la présente invention se rapporte à une composition en tant qu'émulsion comprenant une protéine de pois, une protéine de maïs, de l'huile et de l'eau pour une utilisation dans un produit alimentaire analogue à la viande.
PCT/US2024/031819 2023-05-31 2024-05-31 Composition analogue à la viande Pending WO2024249727A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP23176572 2023-05-31
EP23176572.8 2023-05-31

Publications (1)

Publication Number Publication Date
WO2024249727A1 true WO2024249727A1 (fr) 2024-12-05

Family

ID=86688665

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2024/031819 Pending WO2024249727A1 (fr) 2023-05-31 2024-05-31 Composition analogue à la viande

Country Status (1)

Country Link
WO (1) WO2024249727A1 (fr)

Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9226515B2 (en) 2004-02-03 2016-01-05 Cargill, Incorporated Protein concentrate and an aqueous stream containing water-soluble carbohydrates
WO2016154441A1 (fr) 2015-03-24 2016-09-29 Cargill, Incorporated Isolat de protéine de maïs et procédés pour le produire
US20170055498A1 (en) 2014-08-01 2017-03-02 Jason David McNulty Retention Safety Devices and Uses
WO2017165748A1 (fr) 2016-03-24 2017-09-28 Cargill, Incorporated Produit de protéine de maïs aux taux de sulfite libre réduits et procédé de fabrication associé
WO2017165756A1 (fr) 2016-03-24 2017-09-28 Cargill, Incorporated Concentré de protéine de maïs et ses procédés de fabrication
WO2018058150A1 (fr) 2016-09-23 2018-03-29 Cargill, Incorporated Rétention de protéine de maïs pendant l'extraction
WO2018237030A1 (fr) 2017-06-23 2018-12-27 Cargill, Incorporated Réduction de fumonisine dans des produits de protéine de maïs
WO2019028263A2 (fr) 2017-08-02 2019-02-07 Cargill, Incorporated Matière protéique de maïs extrudée
WO2019060179A1 (fr) 2017-09-21 2019-03-28 Cargill, Incorporated Rétention de protéine de maïs pendant l'extraction
WO2019060673A1 (fr) 2017-09-22 2019-03-28 Cargill, Incorporated Protéine enrichie et appauvrie en zéine
WO2020092964A1 (fr) 2018-11-02 2020-05-07 Cargill, Incorporated Hydrolysats de protéines de maïs et procédés de fabrication associés
US20200172584A1 (en) * 2017-07-16 2020-06-04 Technion Research & Development Foundation Limited Composition and method comprising zein protein
US20210051977A1 (en) * 2013-01-11 2021-02-25 Impossible Foods Inc. Methods and compositions for consumables
US20210401022A1 (en) 2020-06-24 2021-12-30 Puris Proteins, LLC Non-soy, legume, protein material and method of making such
US20220117261A1 (en) * 2019-12-11 2022-04-21 Glanbia Nutritionals Limited Protein Compositions for Plant-Based Food Products and Methods for Making
WO2023034069A1 (fr) * 2021-09-03 2023-03-09 Corn Products Development, Inc. Stabilisation d'émulsions huile dans l'eau comprenant de la farine de maïs

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9226515B2 (en) 2004-02-03 2016-01-05 Cargill, Incorporated Protein concentrate and an aqueous stream containing water-soluble carbohydrates
US20210051977A1 (en) * 2013-01-11 2021-02-25 Impossible Foods Inc. Methods and compositions for consumables
US20170055498A1 (en) 2014-08-01 2017-03-02 Jason David McNulty Retention Safety Devices and Uses
WO2016154441A1 (fr) 2015-03-24 2016-09-29 Cargill, Incorporated Isolat de protéine de maïs et procédés pour le produire
WO2017165756A1 (fr) 2016-03-24 2017-09-28 Cargill, Incorporated Concentré de protéine de maïs et ses procédés de fabrication
WO2017165748A1 (fr) 2016-03-24 2017-09-28 Cargill, Incorporated Produit de protéine de maïs aux taux de sulfite libre réduits et procédé de fabrication associé
WO2018058150A1 (fr) 2016-09-23 2018-03-29 Cargill, Incorporated Rétention de protéine de maïs pendant l'extraction
WO2018237030A1 (fr) 2017-06-23 2018-12-27 Cargill, Incorporated Réduction de fumonisine dans des produits de protéine de maïs
US20200172584A1 (en) * 2017-07-16 2020-06-04 Technion Research & Development Foundation Limited Composition and method comprising zein protein
WO2019028263A2 (fr) 2017-08-02 2019-02-07 Cargill, Incorporated Matière protéique de maïs extrudée
WO2019060179A1 (fr) 2017-09-21 2019-03-28 Cargill, Incorporated Rétention de protéine de maïs pendant l'extraction
WO2019060673A1 (fr) 2017-09-22 2019-03-28 Cargill, Incorporated Protéine enrichie et appauvrie en zéine
WO2020092964A1 (fr) 2018-11-02 2020-05-07 Cargill, Incorporated Hydrolysats de protéines de maïs et procédés de fabrication associés
US20220117261A1 (en) * 2019-12-11 2022-04-21 Glanbia Nutritionals Limited Protein Compositions for Plant-Based Food Products and Methods for Making
US20210401022A1 (en) 2020-06-24 2021-12-30 Puris Proteins, LLC Non-soy, legume, protein material and method of making such
WO2023034069A1 (fr) * 2021-09-03 2023-03-09 Corn Products Development, Inc. Stabilisation d'émulsions huile dans l'eau comprenant de la farine de maïs

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
R. H. CHITTENDENT. B. OSBORNE: "A Study of the Proteids of the Corn or Maize Kernel", AMER. CHEM. J., vol. 13, pages 453 - 468
TAHMASEBI MARYAM ET AL: "Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 68, 11 December 2015 (2015-12-11), pages 76 - 84, XP029404886, ISSN: 0023-6438, DOI: 10.1016/J.LWT.2015.12.011 *

Similar Documents

Publication Publication Date Title
Rakosky Soy products for the meat industry
DK2020875T3 (en) PROTEIN COMPOSITION AND USE THEREOF IN MEAT restructured and food.
US7070827B2 (en) Vegetable protein meat analog
US5626899A (en) Process for making vegetable-based meat extenders
US20100166940A1 (en) Use of low ph to modify the texture of structured plant protein products
CN102026553A (zh) 具有改善的营养特性的碎肉和仿肉组合物
WO2008064224A2 (fr) Utilisation de produits à base de protéines végétales structurées pour produits de viandes émulsifiés
US20060035003A1 (en) Soy protein containing food product and process for preparing same
WO2009105654A1 (fr) Composition de protéines pour produits de viande ou produits analogues à la viande
FR3025402A1 (fr)
KR20070073862A (ko) 콩 단백질 함유 식품 및 그의 제조 방법
EP2328427A1 (fr) Composition d huile pour la préparation de produits alimentaires contenant de l huile
US20060073262A1 (en) Meat alernative
CN104349683B (zh) 包括直接加油程序的制备含油的肉基产品的方法
BRPI0610129A2 (pt) composição, emulsão de carne, uso de fibra de fruta cìtrica, carne processada, e, processo para preparar carne processada
EP4482316A1 (fr) Produit de succédané de viande
Egbert et al. Plant proteins
US4388333A (en) Simulated adipose tissue
WO2024249727A1 (fr) Composition analogue à la viande
WO2023081996A1 (fr) Prémélange pour produits alimentaires
Apisittiwong et al. Development of halal chinese fish sausage using different types of lipid
CN118201502A (zh) 不含甲基纤维素的肉代用品产品
CN116761513A (zh) 食品及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 24735825

Country of ref document: EP

Kind code of ref document: A1