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WO2024205412A1 - Protéine végétale texturée - Google Patents

Protéine végétale texturée Download PDF

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Publication number
WO2024205412A1
WO2024205412A1 PCT/NL2024/050160 NL2024050160W WO2024205412A1 WO 2024205412 A1 WO2024205412 A1 WO 2024205412A1 NL 2024050160 W NL2024050160 W NL 2024050160W WO 2024205412 A1 WO2024205412 A1 WO 2024205412A1
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WO
WIPO (PCT)
Prior art keywords
starch
vegetable protein
textured vegetable
degraded
impregnated
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/NL2024/050160
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English (en)
Inventor
Nikola STANIŠIC
Zhenghong Chen
Jacob Bergsma
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Cooperative Avebe UA
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Cooperative Avebe UA
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Filing date
Publication date
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Publication of WO2024205412A1 publication Critical patent/WO2024205412A1/fr
Anticipated expiration legal-status Critical
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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion

Definitions

  • the invention is in the field of textured vegetable protein and food products, such as meat analogues, prepared from this textured vegetable protein.
  • Meat products are an important source of proteins, but are associated with many disadvantages. They pose a high burden on the environment, compromise animal welfare and have the potential to cause negative health effects in humans (e.g. high cholesterol, saturated fat). Therefore, vegan and vegetarian diets have become increasingly more popular, which trend has fueled the research to develop further alternatives for meat.
  • meat analogues are typically comprised of plant proteins such as textured vegetable protein (TVP) and plant-based lipids, bound together with a suitable binding agent.
  • TVP textured vegetable protein
  • plant-based lipids bound together with a suitable binding agent.
  • Two generic types of meat analogues may be distinguished.
  • One type of meat analogue is the ready-to-eat type, which is cooked during the production process. This type of product can be consumed as-is or after re-heating by a consumer.
  • the second type of meat analogue is the “raw-type” meat analogue.
  • a rawtype meat analogue mimics animal-derived meat in that it has not been cooked during production. A heating step prior to consumption is necessary.
  • raw-type meat analogues undergo a change in appearance during cooking; they may “bleed” such as described in WO2017/070303, and will brown and display Maillard-type reactions similar to animal-derived meat, mimicking cooking with animal-derived meat.
  • both ready-to-eat type and raw-type meat analogues pose challenges to the product in terms of flavor, composition and shelflife.
  • One such challenge is for instance that meat analogues may exhibit dry mouthfeel during consumption and are perceived as less juicier than animal-derived meat products.
  • the invention relates to a method for the preparation of a starch- impregnated textured vegetable protein comprising: a) Providing an aqueous suspension comprising at least one degraded starch; b) Heating the aqueous suspension from a) to a temperature and for a time sufficient to reach dissolution of the starch, thereby obtaining a degraded starch solution, and optionally cooling the degraded starch solution; c) Providing textured vegetable protein; d) Combining the textured vegetable protein from c) with the degraded starch solution from b), thereby providing a mixture, and keeping the mixture for a time sufficient to achieve impregnation of the textured vegetable protein with the degraded starch solution.
  • the invention relates to a starch-impregnated textured vegetable protein obtainable by the method for the preparation of a starch- impregnated textured vegetable protein according to the invention.
  • the invention in another aspect, relates to a starch-impregnated textured vegetable protein comprising between 30 and 90 wt.% of dry weight plant protein, between 10 and 70 wt.% of dry weight degraded starch, wherein the starch is gelatinized and distributed through the textured vegetable protein.
  • the invention relates to a food product comprising a starch-impregnated textured vegetable protein according to the invention.
  • the invention relates to a method for preparing a food product comprising: a) Providing a starch -impregnated textured vegetable protein according to the invention; b) Combining the starch-impregnated textured vegetable protein with other food ingredients thereby providing a food product.
  • the invention relates to a method for preparing a meat analogue comprising: a) Providing a starch -impregnated textured vegetable protein according to the invention; b) Providing a binding agent; c) Combining the starch-impregnated textured vegetable protein from a) with the binding agent from b), thereby providing a meat analogue intermediate; d) Shaping the meat analogue intermediate to a desired shape, thereby providing a meat analogue; e) Optionally cooling and/or heating the meat analogue.
  • the invention relates to the use of degraded starch as a texturizer in textured vegetable protein.
  • the invention relates to the use of degraded starch for improving the sensory perception of textured vegetable protein.
  • Figure 1 Cross-sectional micrograph of starch-impregnated TVP after iodine dying.
  • the invention is based on the judicious insight that when textured vegetable protein is impregnated with certain degraded starches, starch-impregnated textured vegetable protein can be obtained with advantageous textural and sensory properties for use in for instance meat analogues.
  • the present invention relates to a method for the preparation of a starch-impregnated textured vegetable protein comprising: a) Providing an aqueous suspension comprising at least one degraded starch; b) Heating the aqueous suspension from a) to a temperature and for a time sufficient to reach dissolution of the starch, thereby obtaining a degraded starch solution, and optionally cooling the degraded starch solution; c) Providing textured vegetable protein; d) Combining the textured vegetable protein from c) with the degraded starch solution from b), thereby providing a mixture, and keeping the mixture for a time sufficient to achieve impregnation of the textured vegetable protein with the degraded starch solution.
  • Step a) in the method according to the invention relates to providing an aqueous suspension comprising at least one degraded starch.
  • the starches suitable for use in preparing a starch-impregnated textured vegetable protein of the invention are starches that have been modified by degradation, preferably degradation induced by a treatment selected from the group of acid treatment, by oxidation or by enzymatical treatment.
  • the starches may be substituted prior to or after degradation in order to influence the gelling behaviour.
  • Substitution by etherification or esterification of starch is well known to for instance stabilize the viscosity of a starch in solution (Hong, J. et al, Foods 2016, 5, 50).
  • Degraded starches that gel too quickly may therefore be substituted to delay the gelling process. The higher the substitution level, the slower a solution will gel upon cooling.
  • Well known substituted degraded starches for use in food are for instance a hydroxypropylated degraded starch and and acetylated degraded starch.
  • the starch-impregnated textured vegetable protein according to the invention is made using a method wherein the degraded starch is a degraded waxy starch.
  • Waxy starch or also called amylopectin starch is starch that is substantially free from amylose, in contrast to “regular” starch which comprises 20-30 wt.% amylose. Waxy starches have an increased amylopectin content, preferably of above 95 wt.%, more preferably above 98 wt.%, based on the weight of the starch.
  • a solution prepared from waxy starch advantageously improves viscosity stability compared to a solution prepared from regular starch.
  • the starch suitable for use in preparing a starch- impregnated textured vegetable protein more preferably is a degraded waxy starch selected from the group of degraded waxy corn starch, degraded waxy root starch, and degraded waxy tuber starch, more preferably selected from the group of degraded waxy corn starch, degraded waxy tapioca starch and degraded waxy potato starch. Most preferably the starch is degraded waxy potato starch.
  • the degraded starch is a degraded starch isolated from sources selected from the group of roots, tubers, cereals and legumes, more preferably from sources selected from the group of potato, corn, tapioca and rice, even more preferably from potato.
  • the degradation of the starch leads to a reduction of the molecular weight of the starch molecules.
  • the degraded starch has a weight average molecular weight of between 1.10 4 and 1.10 7 g/mol, more preferably between 5.10 4 and 5.10 6 g/mol.
  • the degraded starch is selected from the group of acid degraded starch, enzymatically degraded starch and oxidized starch. More preferably, the degraded starch is an acid-degraded starch, even more preferably an acid-degraded waxy starch, most preferably an acid-degraded waxy potato starch [as described in WO200178526],
  • the degraded starch suitable for use in preparing a starch-impregnated textured vegetable protein of the invention is an enzymatically degraded starch, even more preferably a starch which is enzymatically debranched, most preferably a starch which is degraded by treatment with amylomaltase [EC2.4.1.25],
  • the enzymatically degraded starch suitable for use in preparing a starch-impregnated textured vegetable protein of the invention is enzymatically debranched starch, preferably enzymatically debranched waxy starch, more preferably enzymatically debranched waxy starch selected from the group of enzymatically debranched waxy corn starch, enzymatically debranched waxy tapioca starch and enzymatically debranched waxy potato starch.
  • Hydrolytic enzymes capable of debranching waxy starch include pullulanases and iso-amylases.
  • the enzymatic debranching may be carried out by subjecting a suspension of granular starch to enzymatic treatment, but preferably, granular starch is dissolved prior to, or during enzymatic treatment.
  • Amylomaltase may also be denominated a-1,4 - a- 1,4- glucosyl transferase (EC 2.4.1.25) as described in EP0932444B1.
  • the starch treated with amylomaltase suitable for use in preparing a starch-impregnated textured vegetable protein of the invention is potato starch, more preferably waxy potato starch.
  • the starch suitable for use in preparing a starch -impregnated textured vegetable protein of the invention is both enzymatically degraded and enzymatically debranched.
  • the starch suitable for use in preparing a starch- impregnated textured vegetable protein of the invention is a degraded and substituted starch, preferably a degraded and substituted potato starch, more preferably a degraded and substituted waxy potato starch.
  • Degraded starches generally dissolve upon heating and subsequently gel upon cooling, similarly to for instance native starches.
  • the gelling process of degraded starches may be thermoreversible meaning that once a gel is formed, the gel may melt when it is heated and turn into a liquid state again.
  • Other gelling agents such as pectin, (non thermoreversible gelling) starch, agar, guar gum, protein based gelling agents, alginate, carrageenan, gellan gum, konjac, locust bean gum, xanthan gum and gelatin form a gel irreversibly; heating of a formed gel in that case disrupts the gel, and cooling the heated gel does not result in a reversal to the gelled state.
  • thermoreversibility of the degraded starch gel is a relevant aspect for the advantageous properties of the impregnated TVP.
  • the degraded starch suitable for use in preparing a starch-impregnated textured vegetable protein of the invention preferably is a thermoreversibly gelling starch.
  • the at least one degraded starch suitable for use in preparing a starch- impregnated textured vegetable protein of the invention further may be a pregelatinized starch.
  • Step b) in the method according to the invention relates to heating the aqueous suspension from a) to a temperature and for a time sufficient to reach dissolution of the starch, thereby obtaining a degraded starch solution, and optionally cooling the degraded starch solution.
  • a degraded starch solution in this respect, is a solution which is liquid.
  • Liquid means that the solution is flowable, having a viscosity which is low enough to penetrate the textured vegetable protein thereby achieving impregnation, which results in distribution of the degraded starch through the textured protein.
  • the degraded starch solution comprises between 4 and 40 wt.% of the solution of degraded starch, more preferably between 5 and 30 wt.% of degraded starch, even more preferably between 5 and 25 wt.%, preferably between 6 and 20 wt.%, or between 6 and 15 wt.%.
  • the aqueous suspension is heated to a temperature of between 70 and 100 °C reach dissolution of the starch.
  • the aqueous suspension is heated for a time of between 30 s and 60 min, more preferably for a time between 1 and 40 min to reach dissolution of the starch.
  • the degraded starch solution is cooled after the heating step. Cooling is preferably to a temperature below 50°C, even more preferably to a temperature between 2 and 40°C, most preferably between 4 and 35°C.
  • the degraded starch solution used to impregnate the TVP does not comprise other gelling agents
  • the degraded starch solution preferably does not comprise one or more of pectin, non thermoreversible gelling starch, agar, guar gum, protein based gelling agent, alginate, carrageenan, gellan gum, konjac, locust bean gum, xanthan gum and gelatin.
  • the degraded starch solution does not comprise carrageenan, such as kappa-carrageenan.
  • the degraded starch solution does not comprise guar gum.
  • the degraded starch solution does not comprise xanthan gum.
  • the degraded starch solution preferably does not comprise pectin.
  • the degraded starch solution preferably does not comprise a gum, such as agar, guar gum, alginate, carrageenan, gellan gum, konjac, locust bean gum or zanthan gum.
  • the degraded starch solution preferably does not comprise gelatin.
  • the degraded starch solution preferably does not comprise proteinbased gelling agents.
  • the degraded starch solution preferably also does not comprise a cellulose binder, such as methylcellulose.
  • Step c) in the method according to the invention relates to providing textured vegetable protein.
  • Textured vegetable protein has been defined as a fabricated palatable food ingredient prepared from an edible protein source and comprising textured protein that is virtually insoluble in water, optionally with other ingredients, for nutritional or technological purposes.
  • the material is called a textured vegetable protein, in line with the conventional name for textured protein, although a TVP of the invention may comprise protein from sources not always considered “vegetable”.
  • TVP comprises plant protein.
  • the skilled person can obtain plant protein by generally known methods.
  • the plant protein is more preferably a protein from a tuber, cereal, nut or legume.
  • the plant protein comprises one or more types of protein selected from the group consisting of soy protein, pea protein, wheat protein/gluten, potato protein, faba bean protein, mungbean protein, hemp seed protein, mushroom protein, sesame seed protein, sweet potato protein, chick pea protein, lentil protein, oat protein and spelt protein, most preferably soy protein, wheat protein or pea protein.
  • the plant protein is subjected to a structuring process in order to obtain textured protein.
  • the textured protein is preferably coagulated, and more preferably obtained by acid or heat coagulation.
  • the TVP according to the invention preferably is a coagulated soy protein, a coagulated wheat protein or a coagulated pea protein. Coagulation is preferably achieved by extrusion, in order to obtain fibrous strands or plant protein which mimick meat fibres. It is generally known in the art how to obtain a TVP.
  • TVP can have many physical characteristics, one particularly desired characteristic is fibrosity.
  • TVP can be prepared by means of extrusion cooking. Extrusion cooking to obtain TVP is conventionally classified into two general methods: high moisture extrusion (HME) and low moisture extrusion (LME). The extrusion process allows for obtaining a structured protein matrix which transforms to a product with a certain fibrosity upon exiting the extruder die.
  • HME high moisture extrusion
  • LME low moisture extrusion
  • LME wherein extrusion cooking is applied under low moisture conditions (generally less than 35% moisture).
  • Low moisture conditions refer to a moisture content of 18-34 wt.%, preferably 20 -30 wt.%, more preferably 21 -29 wt.%, even more preferably 22 -28 wt.%, most preferably 23 -27 wt.%.
  • the TVP obtained from LME extrusion cooking contains less than 20 wt.% water, has a solids content of more than 80 wt.%, and is stable for many months even under ambient conditions. A TVP obtained from LME extrusion cooking can thus be stored and transported without difficulties.
  • the TVP suitable for preparing starch-impregnated TVP according to the invention preferably comprises between 0 and 20 wt.% water, more preferably between 1 and 15 wt.%, most preferably between 1,5 and 12 wt.%.
  • TVP with an appropriate water content can be obtained from HME extrusion cooking and subsequent drying, or, preferably, from LME extrusion cooking, optionally followed by drying.
  • the TVP suitable for preparing starch-impregnated TVP according to the invention preferably comprises between 80 and 100 wt.% dry solids, more preferably between 85 and 99 wt.%, most preferably between 88 and 88,5 wt.%.
  • the TVP suitable for preparing starch-impregnated TVP according to the invention has the further advantage that it has a high protein content, relative to dry matter.
  • the protein content is preferably at least 70 wt.%, more preferably at least 75 wt.%, most preferably at least 80 wt.%, relative to dry matter.
  • the high protein content of the present TVP is an advantage relative to TVP products with lower protein contents, because high protein content is a much sought characteristic in many food products, in particular extended meat products and vegetarian or vegan meat analogues.
  • the shelflife of the TVP suitable for preparing starch -impregnated TVP according to the invention is preferably at least 3 months at ambient conditions, more preferably at least 6 months.
  • Step d) in the method according to the invention relates to combining the textured vegetable protein from c) with the degraded starch solution from b), thereby providing a mixture, and keeping the mixture for a time sufficient to achieve impregnation of the textured vegetable protein with the degraded starch solution.
  • the degraded starch solution is combined with textured vegetable protein, thereby providing a mixture, and the mixture is kept for a time sufficient to achieve impregnation to at least a certain extent of the textured vegetable protein with the degraded starch solution.
  • the starch solution penetrates the textured vegetable protein to at least a certain extent by which a starch -impregnated textured vegetable protein is formed.
  • the degraded starch solution is still in liquid form during impregnation, in other words is in a non-gelled state. The person skilled in the art will know which time will be sufficient for impregnation to at least a certain extent.
  • the impregnation time is at least 10 min, more preferably at least 30 min, even more preferably at least 60 min.
  • the impregnation time is such that the degraded starch solution is fully taken up by the textured vegetable protein.
  • the impregnation time is maximally 24 h, more preferably between 10 min and 24 h, even more preferably between 30 min and 20 h, most preferably between 60 min and 16 h.
  • a minimum amount of degraded starch solution is used to reach sufficient impregnation. While it is possible to work with excess amounts of degraded starch solution and removing the excess degraded starch solution after impregnation, it is preferred to work with amounts of degraded starch solution just sufficient to impregnate the textured vegetable protein.
  • the weight ratio of textured vegetable protein to degraded starch solution in the method for preparing starch-impregnated textured vegetable protein according to the invention is between 1 : 2.0 and 1 : 7.0, more preferably between 1 : 2.5 and 1 : 5.0.
  • the starch solution penetrates the textured vegetable protein at least to a certain extent and forms a gel through the textured vegetable protein under cool conditions and may melt under warm conditions, therewith providing advantageous textural and sensory properties.
  • the starch In order for the starch to form a gel inside the textured vegetable protein under cool conditions, it is relevant that the starch is present in a sufficiently high concentration, as described elsewhere.
  • the impregnation of the textured vegetable protein with the degraded starch solution is carried out under conditions wherein the starch is in dissolved but not yet gelled state.
  • the method according to the invention is preferably carried out with a degraded starch which is relatively slow gelling such that it takes minimally 5 min to gel after cooling to 30°C, even more preferably minimally 15 min, most preferably between 30 min and 10 h.
  • the method according to the invention provides a starch-impregnated textured vegetable protein.
  • the starch impregnated textured vegetable protein is present as a starch impregnated textured vegetable protein composition, which composition comprises, relative to dry weight, more than 80 wt.% starch impregnated textured vegetable protein, preferably more than 90 wt.%, more preferably more than 95 wt.%, and most preferably more than 99 wt.% starch impregnated textured vegetable protein.
  • the starch impregnated textured vegetable protein of the invention is a TVP composition, consisting of TVP strands which have been impregnated with (degraded) starch as herein described.
  • the invention provides a starch-impregnated textured vegetable protein obtainable by the method according to the invention. Impregnation renders a starch-impregnated TVP particle wherein the starch is gelatinized and distributed through the TVP.
  • starch is present in the core of the TVP particle such that the mean concentration of starch in the core is at least 50% of the mean concentration in the outer range of the TVP particle.
  • the core of the particle in this respect is defined as the spherical part around the center of the particle with a diameter of 1.0 cm. More preferably, the mean concentration of starch in the core of the TVP particle is approximately as high in the core of the TVP particle as in the outer range of the particle.
  • a well-impregnated TVP particle can be formed with a degraded starch solution, because the degraded starch solution viscosities relatively slow upon cooling, such that the degraded starch solution has sufficient time to diffuse into the TVP particle after it is dissolved.
  • the invention provides a starch-impregnated textured vegetable protein comprising between 30 and 90 wt.% of dry weight plant protein.
  • the starch-impregnated textured vegetable protein comprises between 35 and 85 wt.% of dry weight plant protein.
  • the invention provides a starch-impregnated textured vegetable protein comprising between 10 and 70 wt.% of dry weight degraded starch, wherein the starch is gelatinized and distributed through the textured vegetable protein.
  • the starch-impregnated textured vegetable protein comprises between 15 and 65 wt.% of dry weight degraded starch, wherein the starch is gelatinized and distributed through the textured vegetable protein.
  • the invention provides a starch-impregnated textured vegetable protein comprising between 30 and 90 wt.% of dry weight plant protein, between 10 and 70 wt.% of dry weight degraded starch, wherein the starch is gelatinized and distributed through the textured vegetable protein. More preferably, the starch-impregnated textured vegetable protein comprises between 35 and 85 wt.% of dry weight plant protein, between 15 and 65 wt.% of dry weight degraded starch, wherein the starch is gelatinized and distributed through the textured vegetable protein.
  • the starch-impregnated textured vegetable protein comprises vegetable protein from a source selected from the group of seed, cereal, algae, fruit, leaf, legume or tuber.
  • the starch-impregnated textured vegetable protein comprises vegetable protein selected from the group of soy protein, pea protein, faba bean protein, wheat protein, potato protein and chickpea protein.
  • the textured vegetable protein in the starch-impregnated textured vegetable protein according to the invention is prepared by means of extrusion, preferably high-moisture extrusion or low-moisture extrusion, more preferably low-moisture extrusion.
  • the starch-impregnated textured vegetable protein, as well as the textured vegetable protein from which the starch-impregnated textured vegetable protein has been prepared is fibrous.
  • the invention provides a food product comprising a starch-impregnated textured vegetable protein according to the invention.
  • the food product comprising a starch-impregnated textured vegetable protein is a meat analogue.
  • the meat analogue can be an extended meat product, defined as a meat product such as a burger, meat ball, skewer, nugget, sausage, minced meat, schnitzel, rib, filet, fish ball or meat chunk in which both animal-derived meat and the starch-impregnated textured vegetable protein of the invention are present, so as to reduce the quantity of animal-derived meat in the food product without sacrificing protein content, or the food product can be a vegetarian or vegan burger, meat ball, skewer, nugget, sausage, minced meat, schnitzel, rib, filet, fish ball or meat chunk.
  • the food product can be a vegetarian or vegan meal component, preferably chili con carne, Bolognese sauce, pie filling, taco filling, burrito filling or stew.
  • the food product comprising a starch- impregnated textured vegetable protein is a meat analogue comprising starch -impregnated textured vegetable protein according to the invention, a binding agent and optionally one or more ingredients selected from the group of starch, plant fiber, colorants, flavors, fats, oils, emulsifiers, proteins, probiotics, yeast extracts, and salts, which meat analogue is preferably vegetarian or vegan.
  • the present invention also provides a method for preparing a food product comprising: a) Providing a starch -impregnated textured vegetable protein according to the invention; b) Combining the starch-impregnated textured vegetable protein with other food ingredients thereby providing a food product.
  • the food product is a meat analogue.
  • a meat analogue in the present context, is a product which resembles animal-derived meat, but which may be prepared using partly or mainly plant protein.
  • Animal- derived meat may be meat from a mammal or a bird but also meat derived from a fish or a crustacean such as shrimp or shellfish. If a combination of animal-derived meat and plant protein is used, the product may be called an extended meat product.
  • a meat analogue may be suitable for vegetarians, and may depending on the actual ingredients used, also be suitable for a vegan lifestyle.
  • a vegetarian meat analogue is defined herein as a meat analogue which does not include meat derived from a mammal or a bird, but which may include meat derived from a fish or a crustacean such as shrimp or shellfish, and which may furthermore include non-meat animal derived products (products which do not require sacrification of animals), such as milk, cream or egg.
  • a vegetarian meat analogue comprises no meat which has been derived from a mammal, bird, fish or crustacean, but may comprise non-meat animal-derived products such as milk, cream or egg.
  • a vegan meat analogue is defined herein as a meat analogue which does not include any animal-derived products.
  • a vegan meat analogue may comprise only plant protein as the protein source.
  • the meat analogue is a non-meat analogue of a burger, meatbail, sausage, minced meat, schnitzel, skewer, nugget, rib, filet or meat chunk.
  • the method for preparing a meat analogue according to the invention comprises the following steps: a) Providing a starch -impregnated textured vegetable protein according to the invention; b) Providing a binding agent; c) Combining the starch-impregnated textured vegetable protein from a) with the binding agent from b), thereby providing a meat analogue intermediate; d) Shaping the meat analogue intermediate to a desired shape, thereby providing a meat analogue; e) Optionally cooling and/or heating the meat analogue.
  • the method further comprises a step of packaging the meat analogue after shaping, wherein the meat analogue is a raw-type meat analogue, which is defined as a meat analogue which is not heated to a temperature above 60 °C prior to packaging.
  • Binding agent a raw-type meat analogue, which is defined as a meat analogue which is not heated to a temperature above 60 °C prior to packaging.
  • the meat analogue is prepared from the starch-impregnated textured vegetable protein in combination with a binding agent.
  • Various binding agents for meat analogues are known. Binding agents may be starch-based, protein based or based on gums or hydrocolloids, among others. Among the types of binding agents, protein binding is considered attractive because the presence of protein increases protein content of the meat analogue, and because it results in a relatively natural flavor and mouth feel. In addition, during cooking, the protein denatures in a process highly similar to protein denaturation which occurs during the cooking of animal-derived meat.
  • the meat analogue does not comprise a hydrocolloid, such as alginate, agar, konjac, xanthan, pectin or carrageenan. In some preferred embodiments, the meat analogue does not comprise alginate, agar, konjac, xanthan, pectin, guar gum or carrageenan. In some preferred embodiments, the meat analogue does not comprise gums.
  • the binding agent comprises native protein.
  • native protein There are various types of native protein which are suitable as binding agent.
  • the native protein is more preferably selected from the group of albumin, egg white, soy protein, milk protein, potato protein, and wheat gluten.
  • the binding agent comprises patatin.
  • Patatin is a very attractive potential protein binding agent, as patatin has high gel strength at relatively low concentration. Patatin makes up about 40% of the protein in potato tubers (Solanum tuberosum), and naturally functions as a storage protein.
  • WO 2008/069650 describes the isolation of native patatin from potato, and its use as a gelling protein and/or emulsifier in various food products.
  • Patatin is a protein which is naturally present in the tuber as storage protein.
  • Storage protein is protein which functions as a store for nitrogen, sulphur and/or carbon, enabling the plant to survive periods of adverse growth conditions or between growing seasons.
  • Patatin is generally present in a quantity of 40 - 50 wt.% of all protein in the tuber. Patatin can generally be characterized by a molecular weight of 35 - 50 kDa, preferably 38 - 45 kDa and/or by an isoelectric point of 4.8 - 5.6. The molecular weight can be determined by commonly known methods, such as SDS page. The isoelectric point can also be determined by commonly known methods, such as for example isoelectric focusing.
  • the binding agent preferably comprises native patatin.
  • Native means that the protein is in its natural state with intact structure that is not altered by heat, chemicals, enzyme reaction, or other denaturants. Native protein has not substantially been denatured, such as coagulated protein, and maintains solubility and reactivity. Native patatin is commercially available as Solanic 200 from Avebe UA.
  • the binding agent preferably comprises, by wt.% of total protein, at least 35 wt.% of patatin, more preferably at least 40 wt.%. In embodiments where there is from 35 up to 60 wt.% of patatin, relative to total protein, the binding agent can be called a total tuber protein isolate.
  • the protein content can be assessed by means of the Kjeldahl nitrogen method in which a conversion factor of 6.25 is applied for patatin.
  • the binding agent comprises, by wt.% of total protein, 60 - 90 wt.% of patatin, preferably 70 - 85 wt.%.
  • the binding agent can be called a high molecular weight (BMW) isolate comprising patatin.
  • the binding agent comprises, by wt.% of total protein, 90 -100 wt.%, more preferably 95 - 99 wt.% of patatin. In embodiments where there is 90 wt.% or more up to and including 100 wt.% of patatin, relative to total protein, the binding agent can be called a patatin isolate.
  • the binding agent preferably is provided dispersed in water or in an oil-in- water emulsion.
  • a binding emulsion comprises water, a lipid, and a binding agent.
  • Water is generally available, and must be suitable for human consumption. Mains water is preferred.
  • the binding emulsion comprises 15 - 30 wt.% of binding agent, more preferably 16 - 26 wt.% of binding agent.
  • the binding emulsion comprises 15 - 30 wt.% native patatin, preferably 16 - 26 wt.%.
  • the lipid is defined as glycerol moieties substituted with one or more fatty acids.
  • the lipid is preferably a triglyceride, more preferably a triglyceride in which at least 96 %, even more preferably at least 98 % of the glycerol moieties are substituted with fatty acids.
  • the lipid to be provided to the mixture is preferably as pure as possible. That is, the quantity of free fatty acids (“FFA”) in the lipid is preferably less than 18 mmol per kg lipid, more preferably less than 9 mmol per kg lipid, even more preferably less than 3 mmol per kg lipid.
  • the quantity of free fatty acids in the lipid can be determined by a chemical titration method, wherein a potentiometric titration is carried out in ethanol I diethyl ether as solvent with KOH in isopropyl alcohol.
  • the total quantity of diacylglycerols (“DAG”) and monoacylglycerols (“MAG”) in the lipid to be provided to the mixture is preferably less than 10 wt.%, more preferably less than 6 wt.%, even more preferably less than 4 wt.%, relative to the total lipid.
  • the quantity of DAG and MAG in the lipid can be determined by column chromatography or capillary gas chromatography as described in “Standard Methods for the Analysis of Oils, Fats and Derivatives”, 1 st supplement to the 7 th edition (IUPAC, 1987).
  • the lipid can be solid or liquid, but preferably, the lipid is liquid. Colloquially, a liquid lipid is called an oil, and a solid lipid is called a fat.
  • the lipid is an oil, preferably a plant oil, such as a seed oil, nut oil, or fruit oil.
  • An oil is a lipid which is liquid or viscous at 20 °C (under atmospheric pressure). Liquid is a term which reflects the capability to flow under the influence of gravity. A liquid may thus also be described as “free-flowing”, which means that the lipid can be poured from a vessel at temperatures around room temperature (20 °C).
  • Fat is a lipid which is solid at room temperature (20 °C) (under atmospheric pressure). Solid in this context is defined as the capability to maintain a particular shape for at least 24 hours in the absence of support. If pressure is applied above atmospheric pressure, a solid lipid may change shape, which changed shape can be maintained for at least 24 hours after the pressure has been applied, without support.
  • Particularly preferred lipids comprise one or more of the lipids in the group of plant oils, such as corn oil, soybean oil, rapeseed oil, sunflower oil, grape seed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil, most preferably sunflower oil.
  • the lipid may be partially hydrogenated.
  • 90 - 100 wt.%, preferably 95 - 98 wt.% of the fatty acids of the lipid has a fatty acid chain length of C16 or more, relative to the total weight of the fatty acids.
  • the total of C 12 - C 16 fatty acids in the lipid is 0 - 10 wt.%, relative to the total weight of the fatty acids, preferably 2 - 8 wt.%.
  • the fatty acid profiles with a total of C12 - C 16 fatty acids in the lipid of 0 - 10 wt.%, relative to the total weight of the fatty acids, have the advantage of being less susceptible to hydrolysis by a binding agent such as patatin. It is a distinct advantage of this fatty acid profile that off-flavor formation during storage is essentially prevented, which ensures that the meat analogue of the invention has an acceptable shelflife.
  • the binding emulsion comprises 0 - 0.2 wt.% of a hydrocolloid, related to the total weight of the binding emulsion. In other preferred embodiments, the binding emulsion comprises 0 - 0.2 wt.% of a non-potato derived binding protein, related to the total weight of the binding emulsion.
  • the weight ratio of lipid to water in the binding emulsion is 3 : 1 - 1 : 3, preferably 2 : 1 - 1 : 2, more preferably 1.5 : 1 - 1 : 1.5.
  • the binding emulsion comprises native patatin, lipid and water in a weight ratio of 1 : (1 - 4) : (1 - 4), preferably 1 : (1.5 - 3.5) : (1.5 - 3.5).
  • the binding emulsion is prepared by mixing the appropriate quantities of binding agent, water and lipid under conditions which result in emulsification.
  • Such methods are commonly known, and include high shear mixing, for example in a Thermomix, Stephan cutter, bowl chopper, or in a suitable vessel equipped with a blender.
  • the binding agent is then combined with a starch-impregnated textured vegetable protein.
  • the starch -impregnated textured vegetable protein is preferably hydrated prior to combination with the binding agent. More preferably, hydrating of the textured vegetable protein is combined with the impregnation step.
  • the combining of the binding agent and the starch- impregnated textured vegetable protein can be achieved by commonly known means, such as by mixing and homogenization, tumbling or any other suitable means which result in appropriate mixing of the binding agent and the starch-impregnated textured vegetable protein.
  • the meat analogue may additionally include various other optional ingredients, in order to enhance taste, appearance texture, mouthfeel and the like.
  • the meat analogue includes one or more salts, such as salts selected from the group consisting of sodium, potassium or calcium chloride, sodium or potassium glutamate and calcium sulfate. Salts may be present in a quantity of for example 0.1 - 5 wt.%, preferably 0.5 - 2.5 wt.%, relative to the total weight of the meat analogue.
  • the meat analogue comprises 0.1 - 3 wt.% sodium chloride, preferably 0.5 - 2 wt.%, relative to the total weight of the meat analogue.
  • the meat analogue may include pigments, such as heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment and/or amaranth.
  • pigments such as heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment and/or amaranth.
  • the quantity of pigment varies with the type of pigment used, and can be determined by routine experiments.
  • the meat analogue furthermore includes one or more fibers, in particular dietary fibers, such as selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, psyllium fiber, bamboo fiber, soybean fiber, pea fiber, mungbean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrins, inulin, lignin, chitin, pectin, beta-glucan, and oligosaccharide.
  • the quantity of fiber, if present, can be 0.1 - 10 wt.%, preferably 0.5 - 7.5 wt.%, more preferably 1 - 5 wt.%, relative to the total weight of the meat analogue.
  • the meat analogue does not comprise a fiber.
  • texturizers such as native starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan, and pectin may optionally be included in the meat analogue. If present, a texturizer is preferably present in an amount of 1 - 10 wt.%, preferably 1.5 - 5 wt.%, relative to the total weight of the meat analogue.
  • flavor development aids such Maillardactive ingredients, among which for example dextrose, ribose and maltodextrin.
  • Flavor development aids can be present in a quantity of 0.1 - 5 wt.%, preferably 0.2 - 2 wt.%, relative to the total weight of the meat analogue.
  • sweetener selected from the group consisting of sucrose, glucose, fructose, syrup, and artificial sweeteners.
  • the meat analogue does not comprise a gelling non-starch carbohydrate, such as cellulose derivatives, in particular methylcellulose or carboxy methyl cellulose. In further preferred embodiments, the meat analogue does not comprise a modified starch.
  • the invention relates to a method for preparing a meat analogue wherein prior to shaping one or more ingredients selected from the group of starch, plant fiber, colorants, flavors, fats, oils, emulsifiers, proteins, probiotics, yeast extracts, and salts are added.
  • the further optional ingredients can be included at any time during the method for preparing a meat analogue according to the invention.
  • the binding agent may be combined with a mixture of starch-impregnated textured vegetable protein and optional ingredients, or the binding agent may first be combined with the starch-impregnated textured vegetable protein, which is subsequently combined with further optional ingredients, in any order to obtain a meat analogue intermediate.
  • the step of combining the binding agent with a starch- impregnated textured vegetable protein and optional ingredients results in an essentially homogenously mixed meat analogue intermediate.
  • the meat analogue described above is subsequently shaped into a desired shape.
  • the shape is determined by the type of meat analogue. Any shape can be used, although in order to attract consumer preference, the chosen shape is preferably customary for the type of meat analogue in question.
  • a burger may be shaped in round disk-like shape
  • a sausage may be provided with a cylindrical shape
  • a meat ball with a globular shape.
  • Shaping can be achieved by any conventional means.
  • shaping is achieved by introducing the mixture into a mold of the chosen shape.
  • the mixture is introduced into the chosen mold, and subsequently pressed to attain a dense structure similar to animal-derived meat.
  • Shaping the meat analogue preferably involves cooling the meat analogue to a temperature of from -35 °C to 20 °C, preferably of from -18 to 15 °C, more preferably of from 0 °C to 10 °C, more preferably 0 - 5 °C. Cooling typically results in increased viscosity, which affects adhesion of the meat analogue. Cooling thus has the effect that the shape of the meat analogue can be maintained also without the mold.
  • Cooling may be achieved by any conventional means. Refrigeration is preferred. If cooling is performed to a temperature below 0 °C and the binding agent comprises patatin, it is preferred that cooling is performed in two steps: first to a temperature of 0 - 20 °C to effect gelation of the patatin, and subsequently to a lower temperature.
  • the shaped meat analogue is preferably packaged after shaping.
  • Suitable packaging for a meat analogue is generally known, and may include individual wrapping or bulk packaging, or any other conventional way of packaging a food product.
  • the method of the invention results in a raw-type meat analogue.
  • the meat analogue is not heated to a temperature above 60 °C prior to packaging. Instead, the meat analogue is cooled and generally maintained at the temperature of from -35 °C to 20 °C, preferably of from -18 to 15 °C, more preferably of from 0 °C to 10 °C, more preferably 0 - 5 °C, throughout the period until cooking the meat analogue.
  • This period is the period between the production of the meat analogue and its consumption. In this period, the meat analogue is transported from the production location, to various retail shops, to the end consumer. This period is preferably 1 - 14 days. This is in particular true in embodiments where cooling is generally maintained at temperatures between 0 °C to 15 °C.
  • the period until cooking may be prolonged by the time during which the temperature was below 0 °C.
  • the time during which the temperature is maintained below 0 °C is called the freezing time, and the freezing time may be any time, such as from one day to three years, preferably one week to one year.
  • a raw-type meat analogue is cooked, such as at a temperature of at least 75 °C for a period of at least 1 minute.
  • the meat analogue is cooked after shaping and prior to packaging. Cooking in this case means heating to a temperature of at least 75 °C for a period of at least 1 minute.
  • the invention furthermore provides a meat analogue obtainable by the method for preparing a meat analogue according to the invention.
  • the meat analogue comprises 56 - 66 wt.% water, more preferably 58 - 64 wt.% water.
  • the meat analogue comprises 2 - 7 wt.% lipid, more preferably 3 - 6 wt.% lipid.
  • the meat analogue comprises 1 - 9 wt.%, preferably 1 - 6 wt.%, more preferably 1 - 4 wt.%, more preferably 1.5 - 3.5 wt.%, even more preferably 1.5 - 2.4 wt.% dry matter of binding agent.
  • the meat analogue comprises 22 - 28 wt.% dry matter of starch-impregnated textured vegetable protein, more preferably 23 - 27 wt.% dry matter of starch-impregnated textured vegetable protein.
  • the meat analogue comprises 56 - 66 wt.% water, 2 - 7 wt.% lipid, 1 - 9 wt.%, preferably 1 - 6 wt.%, more preferably 1 - 4 wt.%, more preferably 1.5 - 3.5 wt.%, even more preferably 1.5 - 2.4 wt.% dry matter of binding agent and 22 - 28 wt.% dry matter of textured vegetable protein.
  • the ingredients of the meat analogue have been defined elsewhere; the skilled person appreciates that quantities and type of ingredients applied when preparing the meat analogue identify also the obtained meat analogue.
  • the presently obtained meat analogue has the advantage over a comparable meat analogue based on TVP that has not been impregnated with starch that it has better textural properties and a better sensory perception.
  • the meat analogue according to the invention has a hardness of at least 150 N, preferably at least 200 N, more preferably at least 225 N, even more preferably at least 250 N, such as at least 290 as determinable with a Shimazu EX-SX food texture analyzer, using a cylindrical probe of 75 mm diameter (SMS P/75) at 60% compression of the meat analogue and a constant rate of 1 mm/s.
  • the meat analogue according to the invention maintains a good shape during heating for consumption.
  • the meat analogue according to the invention is perceived as juicy during consumption. Since the textured vegetable protein is impregnated with degraded starch, less binding agent may be absorbed by the textured vegetable protein, resulting in a lower requirement of binding agent and other ingredients such as lipids.
  • the invention provides a meat analogue obtainable by the method for preparing a meat analogue according to the invention.
  • the starch-impregnated textured vegetable protein according to the invention has beneficial properties with regards to the texture and the sensory perception of the food products prepared from it.
  • the invention provides the use of degraded starch as a texturizer in textured vegetable protein.
  • the invention provides the use of degraded starch for improving the sensory perception of textured vegetable protein.
  • Example 1 Water adsorption textured vegetable protein
  • the water absorption was measured in the following way:
  • Example 2 Preparation of starch -impregnated textured vegetable protein Ingredients:
  • Eliane VE540 (ex Avebe), cross-linked waxy potato starch, weight averaged molecular weight > 4.8 . 10 8 g/mol (measured with Field Flow Fractionation in combination with Multi Angle Light Scattering)
  • the MAC value was 3.6 (ratio of TVP : water 1:3.6). In the further impregnation experiments, the ratio of TVP : impregnation liquid was kept below 1 : 3.6 such that all the impregnation liquid was taken up by the TVP and no sieving or filtration was needed to remove excess impregnation liquid.
  • Solutions of (degraded) starch to impregnate TVP were prepared by preparing a suspension of starch in water under mixing. The suspension is then heated in a water-bath at 90°C until the starch is completely dissolved (except for Ref 1 and Ref 2, see Table 1). The (degraded) starch solution is then cooled to 20-30°C.
  • Impregnating is carried out by mixing an exact amount of (degraded) starch solution with TVP. Leave the mixture overnight at 4°C in a refrigerator to impregnate the TVP.
  • the impregnation conditions are depicted in Table 2.
  • Impregnated TVP was cut into a thin slide and dyed by iodine solution. Examples Ref 2 and A were observed under a microscope at a magnification of 40x. The cross-sectional micrograph shows that in Ref 2 the starch granules were not gelatinized (still in uncooked status) and some granules had penetrated the TVP but were unevenly distributed inside the TVP structure. In sample A the cross section was intensely stained over the whole cross section indicating that the gelatinized starch was distributed through the TVP particle, leading to a concentration of starch in the TVP particle that is approximately as high in the core of the particle as in the outer side of the particle ( Figure 1).
  • the mean concentration of starch in the core is at least 50% of the mean concentration in the outer range of the TVP particle.
  • the samples Ref 3 and C were observed visually.
  • the dissolved starch in Ref 3 formed a very viscous paste and from the visual observation of the cross section of the TVP particle it was clear that hardly any staining had taken place so the starch paste had virtually not penetrated the TVP particle.
  • sample C the cross section was intensely stained over the whole cross section indicating that the starch had penetrated the TVP particle and was distributed through the TVP particle, leading to a starch impregnated TVP particle.
  • a well-impregnated TVP particle can be formed with a degraded starch solution, because the degraded starch solution viscosifies relatively slow upon cooling, such that the degraded starch solution has sufficient time to penetrate the TVP particle after it is dissolved.
  • Example 3 Raw-type meat analogues prepared from impregnated TVP Ingredients:
  • Impregnated TVP samples were prepared under the conditions depicted in Table 3.
  • Table 3 Impregnation conditions of TVP
  • raw-type meat analogues were prepared according to the recipe shown in Table 4, and following a procedure as follows.
  • the meat analogues were analyzed sensorically and by means of texture analysis. Sensory testing
  • Shaped patties were assessed for firmness by hand pressing before and after frying. Fried patties were assessed on their shape, mouthfeel (soft bite/firm bite) and juiciness (dry/juicy). Texture analysis
  • Hardness of the meat analogue was determined using a Shimatzu EZ-SX Food Texture Analyzer (Schimatzu Corporation, Kyoto, Japan). Mechanical compression tests for both determinations applied a cylindrical probe of 75 mm diameter (SMS P/ 75). The meat analogues were compressed to 60% at a constant rate of 1 mm/s. Hardness (N) is measured in cooked meat analogues. Hardness is defined as the highest peak force measured during first compression.
  • the meat analogue does not only have an increased hardness, but also has a more juicy appearance and perception during consumption because the thermoreversibility of the starch leads to melting of the starch gel upon heating, upon which fat -like droplets are formed on the surface of the meat analogue, providing the perceived juiciness.
  • Impregnated TVP was prepared with starch solutions with different concentrations of Eliane Gel 100, as according to Table 6.
  • Example 5 Meat analogues with TVP impregnated with different gelling agents
  • Impregnated TVP according to the invention has been prepared as described above using the impregnation solution B (20% solution of Eliane Gel 100). With the impregnated TVP, burgers have been prepared using different types of heat-setting binders according to the recipes in Table 10.
  • Table 11 shows that also when different types of binder are used in combination with the starch-impregnated TVP according to the invention, a firm meat analogue with juicy mouthfeel and improved hardness can be prepared. This indicates that the juiciness aspect is fully related to the use of starch impregnated TVP and not to the binding agent used.
  • Impregnated TVP has been prepared using the impregnation solution B (20% solution of Eliane Gel 100) or 10% solution of native corn starch.
  • Meat analogues have been prepared according to the recipes in Table 12. Table 12: Recipe meat analogues
  • Table 13 Characteristics meat analogues The results (Table 13) show that impregnation with a degraded starch results in a meat analogue with juicy mouthfeel.
  • TVP impregnated with a solution comprising native starch (Ref 7) provides a very sticky/slimy meat analogue with dry mouthfeel.
  • Example 8 Meat analogues with different binders
  • Impregnated TVP have been prepared as described above using the impregnation solution B (20% solution of Eliane Gel 100). With the impregnated TVP, meat analogues have been prepared using different types of binders according to the recipes in Table 14.
  • Table 14 Recipe meat analogues Table 15. Characteristics meat analogues The results (Table 15) show that when carrageenan or guar gum (Ref 8 and Ref 9) is used the shape of the patties collapsed and no meat analogue is obtained.

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Abstract

L'invention concerne une protéine végétale texturée présentant une jutosité améliorée, ainsi que des procédés d'obtention de la protéine végétale texturée et ses utilisations dans des produits alimentaires.
PCT/NL2024/050160 2023-03-31 2024-04-02 Protéine végétale texturée Pending WO2024205412A1 (fr)

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Citations (8)

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Publication number Priority date Publication date Assignee Title
WO2001078526A1 (fr) 2000-04-14 2001-10-25 Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Formation d'un gel reversible
EP0932444B1 (fr) 1996-10-07 2002-01-23 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Utilisation d'amidon modifie en qualite d'agent de formation d'un gel thermo-reversible
WO2008069650A1 (fr) 2006-11-10 2008-06-12 Coöperatie Avebe U.A. Isolats de protéine native de pomme de terre
US20130236626A1 (en) * 2010-12-01 2013-09-12 Cargill, Incorporated Meat substitute product
US20140272094A1 (en) * 2013-03-12 2014-09-18 Advanced Food Systems, Inc. Textured vegetable protein as a meat substitute and method and composition for making same
WO2017070303A1 (fr) 2015-10-20 2017-04-27 SAVAGE RIVER, INC. dba BEYOND MEAT Produits alimentaires de type viande
EP3287010A1 (fr) * 2014-10-02 2018-02-28 Glico Nutrition Co., Ltd. Composition destinée à améliorer la texture des aliments
WO2021078722A1 (fr) * 2019-10-21 2021-04-29 Unilever Ip Holdings B.V. Analogue de viande hachée

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Publication number Priority date Publication date Assignee Title
EP0932444B1 (fr) 1996-10-07 2002-01-23 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Utilisation d'amidon modifie en qualite d'agent de formation d'un gel thermo-reversible
WO2001078526A1 (fr) 2000-04-14 2001-10-25 Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Formation d'un gel reversible
WO2008069650A1 (fr) 2006-11-10 2008-06-12 Coöperatie Avebe U.A. Isolats de protéine native de pomme de terre
US20130236626A1 (en) * 2010-12-01 2013-09-12 Cargill, Incorporated Meat substitute product
US20140272094A1 (en) * 2013-03-12 2014-09-18 Advanced Food Systems, Inc. Textured vegetable protein as a meat substitute and method and composition for making same
EP3287010A1 (fr) * 2014-10-02 2018-02-28 Glico Nutrition Co., Ltd. Composition destinée à améliorer la texture des aliments
WO2017070303A1 (fr) 2015-10-20 2017-04-27 SAVAGE RIVER, INC. dba BEYOND MEAT Produits alimentaires de type viande
WO2021078722A1 (fr) * 2019-10-21 2021-04-29 Unilever Ip Holdings B.V. Analogue de viande hachée

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