WO2025078512A1

WO2025078512A1 - Frozen meat analogue

Info

Publication number: WO2025078512A1
Application number: PCT/EP2024/078543
Authority: WO
Inventors: Ilse Maria DENEKAMP; Richard Draijer
Original assignee: Unilever IP Holdings BV; Conopco Inc
Current assignee: Unilever IP Holdings BV; Conopco Inc
Priority date: 2023-10-13
Filing date: 2024-10-10
Publication date: 2025-04-17
Anticipated expiration: 2026-04-13

Abstract

The invention relates to a process of preparing a frozen meat analogue, said process comprising: a. providing a hydrated source of non-animal protein; b. combining the hydrated source of non-animal protein with binding agent and water to produce a meat analogue dough; c. shaping the meat analogue dough to produce a shaped meat analogue; and d. freezing the shaped meat analogue; wherein one or more reducing sugars and free cysteine are added during step b. or wherein one or more reducing sugars and free cysteine are applied onto the shaped meat analogue before the freezing step; and wherein the shaped meat analogue is introduced into a freezer within 2 hours after the free cysteine is added during step b. or within 2 hours after the free cysteine has been applied onto the shaped meat analogue. Another aspect of the invention relates to a frozen meat analogue comprising: a. non-animal protein; b. water; c. 0.01-6 wt.% by dry weight of the meat analogue of one or more reducing sugars selected from fructose, glucose and ribose; and d. 0.01-1 wt.% by dry weight of the meat analogue of free cysteine.

Description

FROZEN MEAT ANALOGUE

Field of the Invention

The invention relates to a frozen meat analogue comprising a combination of one or more reducing sugars and free cysteine. The frozen meat analogue of the present invention, after having been prepared for consumption by heating, has a very desirable meaty flavour.

The invention also provides a process for the preparation of the aforementioned frozen meat analogue, said process comprising addition of the combination of one or more reducing sugars and free cysteine.

Background of the Invention

Meat is considered the highest quality protein source, not only due to its nutritional characteristics, but also for its appreciated taste. Meat is nutritious because meat protein contains all essential amino acids for humans. In addition, meat comprises essential vitamins, such as vitamin B12, and is rich in minerals. Meat also contains fat tissue, which greatly contributes to food acceptability by imparting specific characteristics such as appearance, texture, and mouthfeel. The fat tissue also contributes to the properties of the meat as it is prepared and cooked.

However, from a health point of view, an excessive intake of meat products cannot be recommended, especially because the fat tissue in meat contains cholesterol and a higher proportion of saturated fats.

Further, due to animal diseases such as mad cow disease, a global shortage of animal protein, growing consumer demand for religious (halal or kosher) food, and economic reasons, there is an increased interest in the consumption of non-meat proteins by consuming meat analogues instead of actual meat products.

Meat analogues are prepared such that they resemble meat as much as possible in appearance, taste and texture. Meat analogues are typically prepared from proteinaceous fibres of non-animal origin. Proteinaceous fibres, such as texturised vegetable protein, are characterised by having an identifiable structure and a structural integrity, such that each unit will withstand hydration, heating and other procedures used in preparing the fibres for consumption.

It is well-known to add meat flavouring during the preparation of meat analogues. However, meat analogues that contain added meat flavouring and that have been cooked for consumption tend to have a rather bland flavour.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912. The reaction is a form of non-enzymatic browning, which typically proceeds rapidly from around 140 to 165 °C. In the cooking process, Maillard reactions can produce hundreds of different flavour compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air.

WO 2009/102869 describes a meat analogue product comprising a combination of a dry component, a liquid, and a monovalent cationic carbonate or bicarbonate source, wherein the dry component, having a protein content, comprises a dry sulfur protein source; the liquid comprises water; and the meat analogue product comprises a plurality of striated and separable aligned fibres throughout the product.

WO 2022/175460 describes a meat substitute provided with a flavour agent coating, optionally, wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.

Summary of the Invention

The inventors have discovered that meat analogues that provide a highly desirable meaty taste after hot preparation can be produced on an industrial scale by a process that comprises introducing a combination of one or more reducing sugars and free cysteine into the meat analogue, followed by rapid freezing of the meat analogue.

Accordingly, a first aspect of the invention relates to a process of preparing a frozen meat analogue, said process comprising: a. providing a hydrated source of non-animal protein; b. combining the hydrated source of non-animal protein with binding agent and water to produce a meat analogue dough; c. shaping the meat analogue dough to produce a shaped meat analogue; and d. freezing the shaped meat analogue; wherein one or more reducing sugars and free cysteine are added during step b. or wherein one or more reducing sugars and free cysteine are applied onto the shaped meat analogue before the freezing step; and wherein the shaped meat analogue is introduced into a freezer within 2 hours after the free cysteine is added during step b. or within 2 hours after the free cysteine has been applied onto the shaped meat analogue.

It is believed that the results of the addition of meat flavouring to meat analogues have been disappointing because important meat flavour components become bound and/or are degraded during manufacture and subsequent storage. The invention avoids these problems by providing a flavour precursor system in the form of a combination of (i) one or more reducing sugars selected from fructose, glucose and ribose, and (ii) free cysteine. During the cooking of the meat analogue, the one or more reducing sugars and free cysteine react together under the formation of Maillard flavour substances that have a strong meaty flavour.

The inventors have found that by rapidly freezing the meat analogue after the combination of one or more reducing sugars and free cysteine has been added, the precursor activity of this combination is effectively retained. Although the inventors do not wish to be bound by theory it is believed that after introduction into a meat analogue dough, free cysteine is quite unstable at ambient temperature. Thus, when the meat analogue dough is kept at ambient temperature, the free cysteine contained therein is rapidly rendered inactive by conversion into reaction products or complexes that cannot participate in the Maillard reactions with reducing sugars. This retrogradation of cysteine, however, can be halted effectively by freezing the meat analogue dough containing the cysteine.

The invention also relates to the frozen meat analogue that is obtainable by the aforementioned process.

Another aspect of the invention relates to a frozen meat analogue comprising: a. non-animal protein; b. water; c. 0.01-6 wt.% by dry weight of the meat analogue of one or more reducing sugars selected from fructose, glucose and ribose; and d. 0.01-1 wt.% by dry weight of the meat analogue of free cysteine.

The invention further relates to a process for the preparation of a ready-to-eat meat analogue, comprising the step of heating the frozen meat analogue of the present invention to a core temperature of at least 60 °C.

Finally, the invention relates to the ready-to-eat meat analogue that is obtainable by the latter preparation process.

Detailed Description of the Invention

The terms “a” and “an” and “the” and similar referents as used herein refer to both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context.

Throughout this specification and the claims which follow, unless the context requires otherwise, the word “comprise” and variations such as “comprises” or “comprising” will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

Numerical ranges expressed in the format “from x to y” are understood to include x and y.

Whenever components A and B are said to be present in a weight ratio of x:y, what is meant is that the concentration of component A in wt.% divided by the concentration of component B in wt.% equals x:y.

Concentrations expressed as a percentage by dry weight, as mentioned herein, refer to the amount of dry ingredient present in a composition as a percentage of the total amount of dry matter contained in the same composition. Here dry matter includes all matter that is contained in the composition except for water and components having a lower boiling point than water. The amount of dry matter in a composition or an ingredient can suitably be determined by weighing such a composition or ingredient before and after water has been removed therefrom in an autoclave.

Ratios mentioned herein are based on weight/weight, unless indicated otherwise. Similarly, all percentages are percentages by weight (w/w) unless otherwise indicated.

When multiple preferred ranges are described in the format “from x to y” for a specific feature, it should be understood that all ranges combining the different endpoints are also contemplated.

If, for a particular component, a range of 0% to y% or less than y% is recited, said ingredient may be absent.

The term “meat analogue”, as used herein, refers to an edible product that does not contain animal meat but is designed to have the flavour, appearance, and mouthfeel of animal meat. Examples include burgers, sausages, nuggets, schnitzels etc. If the meat analogue is coated, such as a nugget or schnitzel, the term “meat analogue” is understood to refer to the composition including the coating. Also if meat analogues have been coated with a coating comprising one or more reducing sugars and free cysteine as described below, the term “meat analogue” encompasses this coating.

The term “substantially free from” as used herein means that such ingredients are not added as such for a specific functionality but can be present in trace amounts as part of a non-animal derived ingredient.

The term ’’vegan”, as used herein, in relation to a product or an ingredient, refers to a product or an ingredient that has not been derived from animals. Meat, eggs and dairy products are examples of products that are not vegan.

The term “free amino acids”, as known to the skilled person, refers to amino acids that are not part of peptides or proteins. Likewise, the term “free cysteine” refers to cysteine that is not part of a peptide or protein.

Whenever reference is made herein to “cysteine” or “alanine”, unless indicated otherwise, the free amino acid is meant. The term “oligofructose” as used herein refers to an oligosaccharide that consists of 2-10 fructose units.

The term “non-animal protein”, as used herein, refers to protein from a non-animal source like a plant protein, a fungal protein, a microbial protein, or an algae protein. It excludes protein from mammals, fish, crustaceans, and birds.

The term “texturised vegetable protein” or “TVP” as used herein refers to proteinaceous fibrous material that is produced by cooking an aqueous mixture of water, vegetable protein concentrate (optionally vegan protein isolates) and optionally other ingredients in an extruder cooker and extruding the mixture. The extruded material is hydrated and can be used without further hydration as hydrated non-animal protein or hydrated TVP. After extrusion, the TVP may also be cut into chunks and dried. Typical examples of dried TVP include Response™ TVPs from Solae (US) and Arcon™ TVPs from ADM (US). Such dry, irregular chunks are generally hydrated in the process of preparing a meat analogue. Some or all of the hydrated TVP may also be cut or ground for use in a meat analogue in, e.g., a meat grinder with a plate having 5 mm apertures.

The term ”fat”, as used herein, refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof. The term “fat” encompasses fats that are liquid at 20 °C and fats that are solid or semi-solid at 20 °C. The melting point of a fat can be determined according to ISO 6321 (2021).

The term “cooking” as used herein in relation to the preparation of meat analogues encompasses boiling, steaming, grilling, roasting, baking and (deep)frying.

A first aspect of the invention relates to a process of preparing a frozen meat analogue, said process comprising: a. providing a hydrated source of non-animal protein; b. combining the hydrated source of non-animal protein with binding agent and water to produce a meat analogue dough; c. shaping the meat analogue dough to produce a shaped meat analogue; and d. freezing the shaped meat analogue; wherein one or more reducing sugars and free cysteine are added during step b. or wherein one or more reducing sugars and free cysteine are applied onto the shaped meat analogue before the freezing step; and wherein the shaped meat analogue is introduced into a freezer within 2 hours after the free cysteine is added during step b. or within 2 hours after the free cysteine has been applied onto the shaped meat analogue.

Preferably, the hydrated source of non-animal protein is hydrated pieces of texturised vegan protein as described hereinbefore.

The combining of the hydrated source of non-animal protein with binding agent and water is preferably done by kneading, mixing and/or grinding.

Preferably, the shaped meat analogue is introduced into a freezer within 1 hour, more preferably within 15 minutes, more preferably within 5 minutes, even more preferably within 3 minutes and most preferably within 2 minutes after the shaping.

According to a particularly preferred embodiment, the shaped meat analogue is frozen by introducing it into a blast freezer.

Preferably, the shaped meat analogue is frozen by cooling it in a freezer from a core temperature of at least 3 °C to a core temperature of less than -15 °C in not more than 120 minutes, more preferably in 2 to 60 minutes, even more preferably in 3 to 30 minutes and most preferably in 5 to 20 minutes.

According to a preferred embodiment, the meat analogue dough that is prepared in step b. of the present process is not heated to a temperature in excess of 90 °C prior to freezing step d. Even more preferably, the meat analogue dough is not heated to a temperature in excess of 70 °C, most preferably, it is not heated to a temperature in excess of 50 °C during this period. The inventors have found that by avoiding heat exposure of the meat analogue dough, the precursor activity of the combination of the one or more reducing sugars and free cysteine is preserved.

The one or more reducing sugars that are employed in the present process are preferably selected from fructose, glucose, xylose, ribose, oligofructose and combinations thereof. More preferably, the one or more reducing sugars are selected from fructose, glucose, ribose, oligofructose and combinations thereof. Even more preferably, the one or more reducing sugars are selected from fructose, glucose, oligofructose and combinations thereof. Yet more preferably, the one or more reducing sugars are selected from fructose, oligofructose and combinations thereof. Most preferably, the reducing sugar is fructose.

The inventors have found the meat analogue of the present invention provides a particularly desirable meaty taste after hot preparation if, besides free cysteine, free alanine is applied. According to a particularly preferred embodiment, free alanine is added during step b. or free alanine is applied onto the shaped meat analogue before the freezing step. Free alanine and free cysteine are preferably applied in a weight ratio of 1 :5 to 5:1 , more preferably of 4:1 to 1 :4, most preferably of 3:1 to 1 :3

The combination of one or more reducing sugars, free cysteine and optionally free alanine is preferably applied in the present process in the form of flavour precursor composition that contains these reducing sugars and free amino acid(s).

The aforementioned flavour precursor composition preferably containsby dry weight 3-80 wt.% of the one or more reducing sugars and 0.5-20 wt.% of free cysteine.

The flavour precursor composition may be a liquid or a powder.

The liquid flavour precursor composition preferably contains 5-40 wt.%, even more preferably 7- 30 wt.%, most preferably 8-20 wt.% of the one or more reducing sugars.

Preferably, the liquid flavour precursor composition comprises 0.5-12 wt.% of free cysteine, more preferably 0.8-8 wt.% of free cysteine, even more preferably 1-6 wt.% of free cysteine, yet more preferably 1.2-5 wt.% of free cysteine and most preferably 1.5-4.5 of free cysteine.

In a particular embodiment, the liquid flavour precursor composition comprises 0.5-12 wt.% of free alanine, more preferably 0.8-8 wt.% of free alanine, even more preferably 1-6 wt.% of free alanine, yet more preferably 1.2-5 wt.% of free alanine and most preferably 1.5-4.5 wt.% of free alanine. The liquid flavour precursor composition preferably contains the one or more reducing sugars and free cysteine in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , even more preferably between 15:1 and 2:1.

Fructose and free cysteine are preferably contained in the liquid flavour precursor composition in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , even more preferably between 15:1 and 2:1.

Free alanine and free cysteine are preferably contained in the liquid flavour precursor composition in a weight ratio of 1 :5 to 5: 1 , more preferably of 4: 1 to 1 :4, most preferably of 3: 1 to 1 :3.

The liquid flavour precursor composition that is employed in accordance with the invention is preferably an oil-and-water emulsion, more preferably an oil-in-water emulsion.

According to a particularly preferred embodiment, the oil-and-water emulsion comprises:

• 30-90 wt.% water;

• 0-50 wt.% fat; and wherein the combination of water and fat constitutes at least 40 wt.%, preferably 50-95 wt.%, even more preferably 60-92 wt.% and most preferably 70-90 wt.% of the coating emulsion.

Preferably, the oil-and-water emulsion contains 35-85 wt.% water, more preferably 40-83 wt.% water.

The fat content of the oil-and-water emulsion preferably is in the range of 2-40 wt.%, more preferably in the range 3-30 wt.% and most preferably in the range of 4-20 wt.%.

In a preferred embodiment, the fat in the oil-and-water emulsion has a high oleic acid content. The presence of oleic acid in the meat analogue was found to have a favourable impact on the meaty flavour that develops during hot preparation of the meat analogue. Preferably, the fat has an oleic acid content of 40 to 95 wt.%, more preferably of 50 to 92 wt.% of the total amount of fatty acids that are contained in the fat. Examples of fats having a high oleic acid content include high oleic sunflower oil and high oleic soybean oil.

According to a particularly preferred embodiment, the water-and-oil emulsion is applied as a coating emulsion onto the shaped meat analogue dough before the freezing step. The coating emulsion preferably contains 3-50 wt.%, more preferably 5-40 wt.%, even more preferably 7-30 wt.% and most preferably 8-20 wt.% of the one or more reducing sugars.

Preferably, the coating emulsion comprises 0.5-12 wt.%, more preferably 0.8-8 wt.% free cysteine, even more preferably 1-6 wt.% free cysteine, most preferably 1.2-5 wt.% free cysteine.

The coating emulsion preferably comprises 0.8-8 wt.% of free alanine, more preferably 1-6 wt.% of free alanine, most preferably 1.2-5 wt.% of free alanine.

The coating emulsion is preferably applied in an amount of 0.5-6 wt.%, more preferably of 1-5 wt.%, and most preferably of 2-4 wt.%, calculated by weight of the coated meat analogue.

In one embodiment of the present process, the combination of the one or more reducing sugars and free cysteine is applied onto the surface of the meat analogue to maximise flavour impact. Preferably, at least 20 wt.%, more preferably 50 wt.% and most preferably at least 70 wt.% of the surface of the shaped meat analogue is coated with a flavour precursor composition as described hereinbefore. The flavour precursor composition may be applied onto the shaped meat analogue by, for instance, dipping, spraying, brushing or sprinkling.

The flavour precursor composition in the form of a powder, i.e. the powdery flavour precursor composition preferably contains 50-90 wt.% of the one or more reducing sugars and 5-30 wt.% of free cysteine.

The powdery flavour precursor composition preferably contains 55-85 wt.% of the one or more reducing sugars. More preferably, it contains 60-82 wt.% and most preferably 62-80 wt.% of the one or more reducing sugars.

Preferably, the powdery flavour precursor composition comprises 8-25 wt.% of free cysteine, more preferably 9-23 wt.% of free cysteine, even more preferably 10-21 wt.% of free cysteine, and most preferably 11-20 wt.% of free cysteine.

The powdery flavour precursor composition preferably comprises 8-25 wt.% of free alanine, more preferably 9-23 wt.% of free alanine, even more preferably 10-21 wt.% of free alanine, and most preferably 11-20 wt.% of free alanine. The powdery flavour precursor composition preferably contains the one or more reducing sugars and free cysteine in a weight ratio between 100:1 and 1 :2, more preferably between 20: 1 and 1 :1, even more preferably between 11 :1 and 2: 1.

Fructose and free cysteine are preferably contained in the powdery flavour precursor composition in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1:1 , even more preferably between 11:1 and 2:1.

Similarly, fructose and free alanine are preferably contained in the powdery flavour precursor composition in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1:1 , even more preferably between 11 :1 and 2:1.

Free alanine and free cysteine are preferably contained in the powdery flavour precursor composition in a weight ratio of 1:5 to 5:1 , more preferably of 4:1 to 1 :4, most preferably of 3:1 to 1 :3.

The combination of the one or more reducing sugars, the free cysteine and the free alanine preferably constitutes 70-100 wt.%, more preferably 80-100 wt.% and most preferably 90-100 wt.% of the powdery flavour precursor composition.

Preferably, the powdery flavour precursor composition contains 0-15 wt.% water, more preferably 0-10 wt.% water.

The fat content of the powdery flavour precursor composition preferably is in the range of 0-40 wt.%, more preferably in the range of 0-20 wt.% and most preferably in the range of 0-10 wt.%.

In a particularly preferred embodiment, the fat in the powdery flavour precursor composition has a high oleic acid content. Preferably, the fat has an oleic acid content of 40-95 wt.%, more preferably 50-92 wt.% of the total amount of fatty acids that are contained in the fat. Examples of fats having a high oleic acid content include high oleic sunflower oil and high oleic soybean oil.

The powdery flavour precursor composition is preferably applied onto the meat analogue in an amount of 0.1-1 wt.%, more preferably 0.15-0.8 wt.% and most preferably 0.2-0.6 wt.%, said percentages being calculated by weight of the non-coated meat analogue. In accordance with a particularly preferred embodiment of the invention, the powdery flavour precursor composition comprises:

• 60-82 wt.% of the one or more reducing sugars;

• 9-23 wt.% of free cysteine;

• 9-23 wt.% of free alanine.

In another preferred embodiment, the one or more reducing sugars and free cysteine are combined with the hydrated source of non-animal protein, binding agent and water to produce a meat analogue dough. This embodiment allows for the production of a meat analogue as described hereinbefore in which the one or more reducing sugars and free cysteine are homogenously distributed throughout the product.

In accordance with this embodiment, the one or more reducing sugars and free cysteine may be introduced in the form of a flavour precursor composition as described herein before. The flavour precursor composition may suitably contain other ingredients such as, for instance, flavouring and/or colouring.

In a preferred embodiment, the present process yields a frozen meat analogue as described below.

Another aspect of the invention relates to a meat analogue that is obtainable, more preferably that is obtained by the present process.

Yet another aspect of the invention relates to a frozen meat analogue comprising: a) non-animal protein; b) water; c) 0.01-6 wt.% by dry weight of the meat analogue of one or more reducing sugars selected from fructose, glucose and ribose; and d) 0.01-1 wt.% by dry weight of the meat analogue of free cysteine.

Preferably, the meat analogue of the present invention is substantially free of egg white protein and dairy protein. More preferably, the meat analogue is substantially free of animal protein. Most preferably, the meat analogue does not contain animal protein. Preferably, the meat analogue is substantially free of animal fat. Most preferably, the meat analogue does not contain animal fat.

Preferably, the meat analogue comprises less than 0.1 wt.% of ingredients derived from animals, more preferably less than 0.01 wt.%. Most preferably, the meat analogue does not contain any ingredients derived from animals.

Preferably, the meat analogue, according to the invention, is substantially free from hemecontaining protein, more preferably it is free from heme-containing protein.

According to a particularly preferred embodiment, the meat analogue is a vegan meat analogue.

Non-animal protein is preferably contained in the meat analogue in a concentration of 7-36 wt.%, more preferably of 8-30 wt.% and most preferably of 9-24 wt.%.

Preferably, the non-animal protein is selected from plant protein, algal protein, fungal protein, or microbial protein. Plant protein is preferably selected from legume protein. In particular, the meat analogue, according to the invention, preferably comprises-at levels according to each of the ranges recited above- soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, oat protein, lentil protein, faba bean protein, lupin protein and combinations thereof.

At least part of the non-animal protein may be present in the meat analogue in the form of texturised vegetable protein (TVP). According to a preferred embodiment, at least 80 wt.%, more preferably at least 90 wt.% of the non-animal protein that is contained in the meat analogue is provided by TVP. Preferably, the TVP is present in the form of pieces of TVP. Said pieces of TVP may also be ground before use. Said pieces of TVP may also be cut before use. For the avoidance of doubt, the term “pieces” in this context encompasses both the TVP before and after comminution.

The meat analogue of the present invention preferably comprises, by dry weight of the meat analogue, 25-80 wt.%, more preferably 30-50 to wt.% of texturised vegetable protein (TVP). Preferably, the TVP is made from legume protein-containing material, in particular from soy and/or pea, sometimes in combination with wheat protein or oat protein. TVP particles can, for instance, be obtained from suppliers like Roquette™, ADM™ and Solae™.

The TVP in the meat analogue preferably has a water content of 40-90 wt.%, more preferably SOBS wt.% and most preferably 55-75 wt.%.

The fat content of the TVP, by dry weight of TVP, is preferably in the range of 0-10 wt.%, more preferably in the range of 0-6 wt.% and most preferably in the range of 0-4 wt.%.

The TVP present in the meat analogue preferably contain, by dry weight of TVP, 0-15 wt.%, more preferably 0.5-12 wt.% and most preferably 1-10 wt.% of dietary fibre.

The TVP in the meat analogue of the present invention typically contains, by dry weight of TVP, 50-90 wt.%, more preferably 65-88 wt.% and most preferably 70-86 wt.% of plant protein. The plant protein preferably is selected from legume protein, cereal protein, oilseed protein and combinations thereof. More preferably, the plant protein is selected from legume protein, cereal protein and combinations thereof. Examples of legume proteins that may be used include soy protein, pea protein, lupin protein, mung bean protein, faba bean protein, lentil protein, chickpea protein and combinations thereof. Gluten is an example of cereal protein that may be contained in the TVP.

According to a particularly preferred embodiment, at least 50 wt.%, more preferably at least 80 wt.% and most preferably at least 90 wt.% of the plant protein that is present in the TVP is soy protein.

The meat analogue of the present invention preferably contains 0.04-3 wt.% by dry weight of the meat analogue of the one or more reducing sugars. More preferably, the meat analogue contains 0.08-2 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Most preferably, the meat analogue contains 0.1 -1.5 wt.% by dry weight of the meat analogue of the one or more reducing sugars.

The one or more reducing sugars that are employed in accordance with the present invention are preferably selected from fructose and glucose. Most preferably, the reducing sugar is fructose. The use of fructose offers enables the preparation of meat analogues that develop a very natural meaty taste after hot preparation.

The meat analogue preferably contains 0.04-0.9 wt.% by dry weight of the meat analogue of free cysteine. More preferably, the meat analogue contains 0.08-0.8 wt.% by dry weight of the meat analogue of free cysteine. Most preferably, the meat analogue contains 0.1 -0.6 wt.% by dry weight of the meat analogue of free cysteine.

In a preferred embodiment, the weight ratio of the one or more reducing sugars : free cysteine is between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 15:1 and 2:1. By balancing the weight ratio in which fructose and free cysteine are applied in the meat analogue, a realistic, balanced meat flavour can be achieved after hot preparation of the meat analogue.

In another preferred embodiment, the weight ratio of fructose : free cysteine is between 100:1 and 1 :2, more preferably between 15:1 and 2:1 , most preferably between 12:1 and 1.5:1.

The total amount of free amino acids that is contained in the meat analogue preferably is in the range of 0.05 to 2.5 % by dry weight of the meat analogue, more preferably 0.1 to 1.0% by dry weight of the meat analogue and most preferably 0.2 to 0.5 % by dry weight of the meat analogue.

The meat analogue of the present invention preferably contains free cysteine in a concentration of at least 3% by weight of the total amount of free amino acids, more preferably in a concentration of 10-80% by weight of the total amount of free amino acids, most preferably in a concentration of 15-50% by weight of the total amount of free amino acids.

In accordance with a particularly preferred embodiment, the meat analogue comprises, calculated by dry weight of the meat analogue, 0.04-0.9 wt.% of free alanine, more preferably 0.08-0.8 wt.% of free alanine, and most preferably 0.1 -0.6 wt.% of free alanine.

The meat analogue of the present invention preferably contains the combination of free cysteine and free alanine in a concentration of at least 6% by weight of the total amount of free amino acids, more preferably of 15-95% by weight of the total amount of free amino acids, most preferably of 30-80% by weight of the total amount of free amino acids. Free alanine and free cysteine are preferably contained in the meat analogue in a weight ratio of 1 :5 to 5: 1 , more preferably of 1 :4 to 4: 1 , most preferably of 1 :3 to 3: 1.

The meat analogue of the present invention preferably contains the combination of free cysteine and free alanine in a concentration of at least 50 wt.% by weight of the total amount of free amino acids, more preferably of 60-100 wt.% by weight of the total amount of free amino acids, most preferably of 75-100 wt.% by weight of the total amount of free amino acids. The presence of substantial amounts of free amino acids other than cysteine or alanine may adversely affect the taste of the hot prepared meat analogue as these other free amino acids may participate in Maillard reactions that yield undesirable flavour notes.

During the production and storage of cysteine-rich food products, cysteine may oxidise to form cystine. The product, according to the present invention, is preferably produced under conditions that minimise the formation of cystine. This can, for instance, be achieved by minimising the heat load during production and by storing the product in frozen form.

Accordingly, in a preferred embodiment, cystine and free cysteine are present in a weight ratio of cystine : cysteine that is in the range of 0 to 1 , more preferably of 0 to 0.5 and most preferably of O to 0.1.

According to another preferred embodiment, free cysteine represents at least 10%, more preferably 20-99% and most preferably 40-95% of the total cysteine content of the meat analogue. Here the total cysteine content refers to the sum of free cysteine and cysteine that is contained in peptides, oligopeptides and polypeptides.

The combination of the one or more reducing sugars and free cysteine is preferably applied onto the surface of the meat analogue to maximise flavour impact. Preferably, at least 20 wt.%, more preferably 50 wt.% and most preferably at least 70 wt.% of the surface of the meat analogue is coated with a coating composition.

The coating composition may be provided in the form of a liquid or a powder.

The liquid coating composition preferably contains 3-80 wt.% of the one or more reducing sugars and 0.5-12 wt.% free cysteine. The liquid coating composition preferably contains 5-50 wt.% of the one or more reducing sugars. More preferably, it contains 7-30 wt.% and most preferably 8-20 wt.% of the one or more reducing sugars.

Preferably, the liquid coating composition comprises 0.8-8 wt.% of free cysteine, more preferably 1-6 wt.% of free cysteine, even more preferably 1.2-5 wt.% of free cysteine, and most preferably 1 .2-5 wt.% of free cysteine.

In a particular embodiment, the liquid coating composition preferably comprises 0.8-8 wt.% of free alanine, more preferably 1-6 wt.% of free alanine, most preferably 1.2-5 wt.% of free alanine.

The liquid coating composition that is employed in accordance with the invention is preferably an oil-and-water emulsion, more preferably an oil-in-water emulsion.

According to a preferred embodiment, the liquid coating composition comprises:

• 30-90 wt.% water;

• 0-50 wt.% fat; and wherein the combination of water and fat constitutes at least 40 wt.%, preferably 50-95 wt.%, even more preferably 60-92 wt.% and most preferably 70-90 wt.% of the coating composition.

Preferably, the liquid coating composition contains 35-80 wt.% water, more preferably 40-70 wt.% water.

A particularly preferred embodiment of the invention relates to a meat analogue that has been coated with a liquid coating composition in the form of an oil-in-water emulsion, said liquid coating composition comprising:

• 8-20 wt.% of the one or more reducing sugars;

• 1 .5-4.5 wt.% of free cysteine;

• 1 .5-4.5 wt.% of free alanine;

• 30-90 wt.% water;

• 2-30 wt.% fat; wherein the combination of water and fat constitutes 40-80 wt.% of the liquid coating composition. The meat analogue preferably comprises 0.5-6 wt.%, more preferably 1-5 wt.% and most preferably 2-4 wt.% of the liquid coating composition.

The coating composition in the form of a powder, i.e., the powdery coating composition preferably contains 50-90 wt.% of the one or more reducing sugars and 5-30 wt.% of free cysteine.

The powdery coating composition preferably contains 55-85 wt.% of the one or more reducing sugars. More preferably, it contains 60-82 wt.% and most preferably 62-80 wt.% of the one or more reducing sugars.

Preferably, the powdery coating composition comprises 8-25 wt.% of free cysteine, more preferably 9-23 wt.% of free cysteine, even more preferably 10-21 wt.% of free cysteine, and most preferably 11-20 wt.% of free cysteine.

The powdery coating composition preferably comprises 8-25 wt.% of free alanine, more preferably 9-23 wt.% of free alanine, even more preferably 10-21 wt.% of free alanine, and most preferably 11-20 wt.% of free alanine.

The combination of the one or more reducing sugars, the free cysteine and the free alanine preferably constitutes 70-100 wt.%, more preferably 80-100 wt.% and most preferably 90-100 wt.% of the powdery coating composition.

Preferably, the powdery coating composition contains 0-15 wt.% water, more preferably 0-10 wt.% water.

The fat content of the powdery coating composition preferably is in the range of 0-40 wt.%, more preferably in the range of 0-20 wt.% and most preferably in the range of 0-10 wt.%.

The meat analogue preferably comprises 0.1-1 wt.%, more preferably 0.15-0.8 wt.% and most preferably 0.2-0.6 wt.% of the powdery coating composition.

A particularly preferred embodiment of the invention relates to a meat analogue that has been coated with a powdery coating composition, said powdery coating composition comprising:

• 60-82 wt.% of the one or more reducing sugars;

• 9-23 wt.% of free cysteine; 9-23 wt.% of free alanine.

The coating composition preferably contains the one or more reducing sugars and free cysteine in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , even more preferably between 11 :1 and 2:1.

Fructose and free cysteine are preferably contained in the coating composition in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , even more preferably between 11 :1 and 2:1.

Free alanine and free cysteine are preferably contained in the coating composition in a weight ratio of 1 :5 to 5:1 , more preferably of 4:1 to 1 :4, most preferably of 3:1 to 1 :3.

The fat content of the coating composition preferably is in the range of 2-40 wt.%, more preferably in the range of 3-30 wt.% and most preferably in the range of 4-20 wt.%.

In a particularly preferred embodiment, the fat in the coating composition has a high oleic acid content. Preferably, the fat has an oleic acid content of 40-95 wt.%, more preferably 50-92 wt.% of the total amount of fatty acids that are contained in the fat. Examples of fats having a high oleic acid content include high oleic sunflower oil and high oleic soybean oil.

The coating composition preferably contains the one or more reducing sugars and free cysteine in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 12:1 and 1.5:1.

Fructose and free cysteine are preferably contained in the coating composition in a weight ratio between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , even more preferably between 12:1 and 1.5:1.

In another preferred embodiment, the one or more reducing sugars and the free cysteine are homogenously distributed throughout the product.

When the one or more reducing sugars and free cysteine are homogenously distributed throughout the meat analogue, said meat analogue preferably comprises, calculated by dry weight of the composition, 0.01-6 wt.%, more preferably 0.1-4 wt.% and most preferably 0.3-3 wt.% of the one or more reducing sugars.

When the free cysteine is homogenously distributed throughout the meat analogue, said meat analogue preferably comprises, calculated by dry weight of the composition, 0.01-1 wt.%, more preferably 0.05-0.8 wt.% and most preferably 0.1-0.5 wt.% free cysteine.

The meat analogue in which free cysteine and the one or more reducing sugars are homogenously distributed preferably comprises, calculated by dry weight of the composition, 0.01-1 wt.% of free alanine, more preferably 0.05-0.8 wt.% of free alanine, most preferably 0.1- 0.6 wt.% of free alanine.

The meat analogue preferably comprises 2-25 wt.%, more preferably 3-20 wt.%, most preferably 5-15 wt.% of fat.

The fat preferably contains at least 80 wt.%, more preferably at least 90 wt.% of an oil that is liquid at 20 °C. Examples of such liquid oils include linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, flaxseed oil, rice bran oil, olive oil, tung oil, cotton seed oil, peanut oil, algal oil and mixtures thereof.

The fat component of the meat analogue preferably has a low content of saturated fatty acids. Preferably the fat contains 0-50 wt.%, more preferably 10-45 wt.% and most preferably 15-40 wt.% saturated fatty acids, calculated by weight of the total amount of fatty acids contained in the fat.

The meat analogue according to the invention preferably has a moisture content of 45-69 wt.%, more preferably 56-65 wt.%, most preferably 60-65 wt.% by weight of the total composition.

The meat analogue may be provided in different shapes. Examples of meat analogues encompassed by the present invention include patties, balls, nuggets and sausages. These may have a crispy coating like a nugget or schnitzel. Most preferably, the meat analogue is shaped in the form of a burger, a nugget or a sausage.

In a preferred embodiment, the meat analogue of the present invention is a minced meat analogue. The term “minced meat analogue”, as used herein, refers to a vegetarian product that has an appearance and structure similar to that of minced meat. More particularly, like minced meat, the minced meat analogue of the present invention is preferably largely (> 40 wt.%) composed of small pieces of elastic, hydrated material that are wetted on the outside by an aqueous liquid.

According to another preferred embodiment, the meat analogue is a poultry meat analogue, more preferably a chicken meat analogue.

The meat analogue of the present invention may comprise additional ingredients besides the ones discussed above. Examples of such additional ingredients include binding agents, thickeners, emulsifiers, acidulants, preservatives, colouring, flavouring, dietary fibres, vitamins and minerals.

The meat analogue, according to the invention, preferably comprises 0.1-25 wt.%, more preferably 0.1-15 wt.%, even more preferably 0.2-11 wt.%, most preferably 0.3-7 wt.% of binding agent.

Said binding agent is used to bind other ingredients of the meat analogue, e.g., to bind textured vegetable protein particles. A suitable binding agent can be identified by titrating different binding agents against the cohesiveness and fracturability of the meat analogue. The binding agent preferably includes a gel-forming agent.

The term “gel-forming agent”, as used herein, refers to a compound which is able to form a gel at the concentration, pH and salt level used in the meat analogue when heat is applied, preferably to a temperature of at least 40 °C, more preferably at least 45 °C, even more preferably at least 50 °C, still more preferably at least 60 °C, yet more preferably at least 70 °C, most preferably at least 80 °C. Such a gel-forming agent may also be referred to as a “heat-inducible gel-forming agent”. Particularly preferred is a heat-inducible gel-forming agent, which is able to form a gel when heat is applied, preferably to a temperature of at least 60 °C, whereby the heat-inducible gel-forming agent comprises at least one protein. When heat is applied to a solution of a gelforming agent, it forms a gel when, subsequent to the heating, it is cooled. The gel-forming agent is thought to form a gel by creating a network of gel-forming agents holding the water phase.

Preferably, the binding agent comprises a gel-forming protein (preferably gel-forming plant protein), a gel-forming polysaccharide or combinations thereof. The binding agent preferably comprises the combination of 0.3-7 wt.% of a gel-forming protein and 0.1-5 wt.% of a gel-forming polysaccharide like methylcellulose.

The meat analogue, according to the invention, preferably comprises an ungelatinised gelforming agent, preferably in an amount of from 0.1-25 wt.%, more preferably 0.2-11 wt.%, even more preferably 0.3-5 wt.%, most preferably 0.5-5 wt.% by weight of the total composition.

The term “ungelatinised gel-forming agent”, as used herein, refers to the gel-forming agent when it is not a gel. Such an ungelatinised gel-forming agent preferably forms a gel when the meat analogue is prepared for consumption by heating, either during heating (e.g. methylcellulose) or subsequent cooling.

The gel-forming agent is preferably present in the meat analogue as an ungelatinised gel-forming agent. The advantage thereof is that the meat analogue gets firmer during cooking, just like real meat, thereby providing the consumer with an even better meat analogue experience. This is, for instance, preferred when the meat analogue is intended as an analogue of raw meat.

The gel-forming agent may comprise a non-animal protein isolate, a non-animal protein concentrate, a non-animal polysaccharide or combinations thereof. Preferably, the non-animal gel-forming agent is derived from a plant, algae, or microbe. If the gel-forming agent is a gelforming plant protein, preferred examples include legume protein isolates like soy protein isolate, pea protein isolate, mung bean protein isolate and other plant proteins like potato protein, RuBisCo, mung 8S globulin, a pea globulin, a pea albumin, a lentil protein, zein, or an oleosin and combinations thereof. The gel-forming agent can also be a gel-forming Chlorella protein.

Preferably, an ungelatinised gel-forming protein is used that is a plant protein, preferably selected from potato protein, soy protein isolate, pea protein isolate or Chlorella protein and is preferably present in the meat analogue in an amount of 0.1-25 wt.%, preferably 0.2-11 wt.%, even more preferably 0.3-7 wt.%, yet more preferably 0.1-9 wt.%, even more preferably 0.2-7 wt.%, still more preferably 0.3-5 wt.%, most preferably 0.5-5 wt.% by weight of the total composition.

If the gel-forming agent comprises a gel-forming polysaccharide, examples include carob bean gum, tara gum, cassia gum, gum arabic, konjac mannan gum, carrageenan, methylcellulose, xanthan gum, pectin, starch and combinations thereof. Preferably, an ungelatinised gel-forming polysaccharide is used, preferably in an amount of from 0.1-5 wt.%, more preferably 0.2-3 wt.% by weight of the total composition. Preferably, the ungelatinised gel-forming agent comprises a combination of 1-5 wt.% methylcellulose and 0.1-7 wt.% potato protein by weight of the total composition.

In a preferred embodiment, the meat analogue comprises 0.1-20 wt.%, more preferably 0.5-10 wt.%, most preferably 1-5 wt.% of flavouring agent by weight of the total composition. Any foodgrade flavouring agent to provide the desired flavour may be used. Examples include beef flavour, pork flavour, meat flavour, fish flavour, taste enhancers, yeast extract, spices, herbs, and combinations thereof.

In another preferred embodiment, the meat analogue comprises 0.01-10 wt.%, more preferably 0.05-5 wt.%, most 0.1-3 wt.% of colouring agent by weight of the meat analogue. Any food-grade colouring agent to provide the desired colour may be used. Preferred are non-animal-derived colouring agents like extracts, juices, and powders from red or orange-coloured fruits, vegetables and roots. Examples include beet, bell pepper, pomegranate, mandarin, carrot, barley malt and combinations thereof.

In yet another preferred embodiment, the meat analogue comprises 0.01-5 wt.% of NaCI, more preferably 0.05-3 wt.% of NaCI, yet more preferably 0.1-2 wt.% of NaCI, even preferably 0.3-1.7 wt.% NaCI, still more preferably 0.4-1 .7 wt.% NaCI, most preferably 0.5-1.5 wt.% NaCI by weight of the total composition. In addition, part of the NaCI may be replaced by KCI or any other salt substitute suitable for consumption.

The meat analogue preferably has a pH of 5 to 6.5, more preferably a pH of 5.2 to 5.8.

A further aspect of the invention relates to a process for the preparation of a ready-to-eat meat analogue, the process comprising the step of heating the frozen meat analogue of the present invention to a core temperature of at least 60 °C, preferably of at least 70°C, more preferably of 80-120 °C and still more preferably 85-110 °C. The frozen meat analogue of the present invention, when prepared in this manner, develops a very nice meaty flavour due to the heat-induced reaction between the one or more reducing sugars and free cysteine.

The frozen meat analogue may suitably be heated in a variety of manners, e.g., shallow frying, deep frying, grilling, oven heating (including heating in an infrared oven) and microwave heating. In a preferred embodiment of the preparation process, the meat analogue is heated while still frozen, i.e., without previously having been thawed. In this way, it is ensured that the maximum precursor activity is available when the heat-induced Maillard reactions start to occur.

Yet another aspect of the invention relates to a ready-to-eat meat analogue that has been prepared by the aforementioned process.

The invention is further illustrated by the following non-limiting examples.

Examples

Example 1

Vegan burgers were prepared on the basis of the recipe that is shown in Table 1 .

Table 1

¹ Arcon® 1 158-125 soy, ex Archer Daniels Midland

² Potato protein isolate, ex AVEBE, the Netherlands

³ Hydrolysed inulin (containing approximately 8 wt% of fructose and glucose) The burgers were prepared as follows:

1) Texturised vegetable protein (TVP) was added to the water and mixed. The resulting mixture was stored in the fridge (4 °C) for 30 minutes.

2) All dry ingredients were weighed out and added to the hydrated TVP. This was mixed in a Kenwood mixer at the lowest speed of 1 for 30 seconds.

3) Water and vinegar were added together to the mixer, and this was mixed for 30 seconds at a speed of 1 .

4) Sunflower oil was added last to the mixture, and a final mix was performed for 2 minutes at speed 1 .

5) The burger dough was weighed out and divided into 100-gram portions. Each portion was shaped into a burger using a press with a diameter of 9.5 cm. The burgers were stored in the freezer (-20 °C).

The coating emulsion was prepared as follows:

1) Cysteine, alanine, fructalose and high-oleic sunflower oil were added to water.

2) The resulting emulsion was mixed until the solids were dissolved.

The burgers were coated with coating emulsion and subsequently frozen using three different protocols:

1) 1 mL of the precursor mixture was applied to each side of a defrosted burger by spreading with a small paintbrush.

2) The coated burgers were frozen using three different freezing protocols:

A. The coated burgers were immediately frozen in a blast freezer at -40 °C.

B. The coated burgers were kept for 24 hours at 4°C before being frozen in a blast freezer at -40 °C.

C. The coated burgers were kept for 2 hours at 4 °C before being frozen in a blast freezer at -40 °C.

3) The frozen burgers were stored in the freezer (-20 °C).

The frozen burgers A, B and C were prepared for consumption as follows:

1) The burgers were defrosted at room temperature (20 °C) simultaneously.

2) A non-stick pan was heated to 170 °C with 1mL sunflower oil in the pan.

3) Per pan one burger was applied.

4) The burgers were added to the hot pan and baked for 6 minutes while being flipped at minutes 2, 4 and 5. Immediately after baking, the burgers were subjected to a sensory evaluation.

Samples were placed on a plate with a randomised code unknown to the tasters. The panel consisted of trained panellists that blindly scored the burgers on meat odour and meat flavour on a scale of 1 (low) to 5 (high). The results of the sensory evaluation are summarised in Table 2.

Table 2

Example 2

Table 3

¹ Arcon® 1 158-125 soy, ex Archer Daniels Midland

² Hydrolysed inulin (containing approximately 8 wt% of fructose and glucose)

The burgers were prepared as follows:

1) Texturised vegetable protein (TVP) was added to the hydrate water and mixed. The resulting mixture was stored in the fridge (4 °C) for 30 minutes.

2) All remaining dry ingredients were weighed out and added to the hydrated TVP, followed by mixing in a Kenwood mixer at the lowest speed (speed 1) for 30 seconds.

3) The remainder of the water was added, followed by 30 seconds of mixing at the lowest speed.

4) Sunflower oil and high oleic sunflower oil were added, followed by 30 seconds of mixing at speed 2. 5) The burger dough thus obtained was weighed out and divided into 100-gram portions. Each portion was shaped into a burger using a press with a diameter of 9.5 cm.

6) The burgers were frozen using three different freezing protocols:

A. The burgers were immediately frozen in a blast freezer at -40 °C.

B. The burgers were kept for 3 hours at 4°C before being frozen in a blast freezer at -40 °C.

C. The burgers were kept for 24 hours at 4 °C before being frozen in a blast freezer at -40 °C.

The frozen burgers A, B and C were prepared for consumption as follows:

1) The burgers were defrosted in the fridge (4 °C) simultaneously.

2) A non-stick pan was heated to 170 °C with 1mL sunflower oil in the pan

3) The burgers were added to the hot pan and baked for 6 minutes while being flipped at minutes 2, 4 and 5.

Immediately after baking, the burgers were subjected to a sensory evaluation.

Samples were placed on a plate with a randomised code unknown to the tasters. The panel consisted of trained panellists that blindly scored the burgers on meat flavour on a scale of 1 (low) to 5 (high). The results of the sensory evaluation are summarised in Table 2.

Table 4

Example 3

Vegan chicken chunks were prepared on the basis of the recipes that are shown in Table 5.

Table 5

1 Commercial “NoChicken Chunks” (The Vegatarian Butcher): Soy structure (93%) [water, soy protein, salt], sunflower oil, natural flavouring.

The coated chicken chunks were prepared as follows:

1) The coating emulsion was prepared by mixing the ingredients in a glass container with a magnetic stirrer for 5 minutes.

2) The resulting coating emulsion was added to the chicken chunks in a vacuum bag, followed by shaking.

3) The bag was vacuumised and stored at a temperature of 4 °C overnight.

The chicken chunks A, 1, 2 and 3 were prepared for consumption as follows:

1) A non-stick pan was heated to 170 °C with about 1 mL sunflower oil.

2) Compositions A, 1, 2 and 3 were added to the heated pan and baked for 6 minutes, flipping regularly.

Immediately after preparation, the chicken chunks were subjected to sensory evaluation.

Samples were placed on a plate with a randomised code unknown to the tasters. The panel consisted of trained panellists that blindly scored the chicken chunks on chicken aroma, chicken flavour, plant-based aroma and plant-based flavour on a scale of 1 (low) to 7 (high) with chicken chunks A being used as a reference, scoring 4 on all sensory attributes. The results of the sensory evaluation are summarised in Table 6.

Table 6

Example 4

Flavour precursor emulsions were prepared on the basis of the recipes that are shown in Table

7. Table 7

The homogenised emulsions were introduced in glass flasks which were subsequently closed. Next, the emulsions were heated at 110 °C for 2 hours.

Samples of the heated emulsions were tasted immediately after preparation whilst still warm. The panel consisted of trained panellists that blindly scored the samples on chicken aroma, chicken flavour, meat aroma and meat flavour on a scale of 1 (low) to 4 (high). The results of the sensory evaluation are summarised in Table 8.

Table 8

Claims

1 . A process of preparing a frozen meat analogue, said process comprising: a. providing a hydrated source of non-animal protein; b. combining the hydrated source of non-animal protein with binding agent and water to produce a meat analogue dough; c. shaping the meat analogue dough to produce a shaped meat analogue; and d. freezing the shaped meat analogue; wherein one or more reducing sugars and free cysteine are added during step b. or wherein one or more reducing sugars and free cysteine are applied onto the shaped meat analogue before the freezing step; and wherein the shaped meat analogue is introduced into a freezer within 2 hours after the free cysteine is added during step b. or within 2 hours after the free cysteine has been applied onto the shaped meat analogue.

2. Process according to claim 1 , wherein the shaped meat analogue is frozen in the freezer by heating it from a core temperature of at least 3 °C to a core temperature of less than -15 °C in not more than 120 minutes.

3. Process according to claim 1 or 2, wheren the one or more reducing sugars are selected from fructose, glucose, xylose, ribose, oligofructose and combinations thereof.

4. Process according to claim 3, wherein the reducing sugar is fructose.

5. Process according to any one of the preceding claims, wherein the one or more reducing sugars and free cysteine are applied in a weight ratio of one or more reducing sugars : free cysteine between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 12:1 and 1.5:1.

6. Process according to any one of the preceding claims, wherein free alanine is added during step b. or wherein alanine is applied onto the shaped meat analogue before the freezing step and wherein free alanine and free cysteine are applied in a weight ratio of 1 :5 to 5: 1 , preferably of 4:1 to 1 :4, more preferably of 3:1 to 1 :3

7. Process according to any one of the preceding claims, wherein the one or more reducing sugars and free cysteine are added in the form of an oil-and-water emulsion containing 1-50 wt.% of the one or more reducing sugars and 0.5-12 wt.% free cysteine.

8. Process according to any one of the preceding claims, wherein the one more reducing sugars are applied in an amount of 0.01-6 wt.% by dry weight of the meat analogue and wherein cysteine is applied in an amount of 0.01-1 wt.% by dry weight of the meat analogue.

9. Frozen meat analogue obtainable by the process according to any one of the preceding claims.

10. A frozen meat analogue comprising: a) non-animal protein; b) water; c) 0.01-6 wt.% by dry weight of the meat analogue of one or more reducing sugars selected from fructose, glucose and ribose; and d) 0.01-1 wt.% by dry weight of the meat analogue of free cysteine.

11. Meat analogue according to claim 10, wherein the reducing sugar is fructose.

12. Meat analogue according to claim 10 or 11 , wherein the weight ratio of the one or more reducing sugars : free cysteine is between 100:1 and 1 :2, more preferably between 20:1 and 1 :1 , and even more preferably between 12:1 and 1.5:1.

13. Meat analogue according to any one of claims 10-12, wherein the meat analogue contains free cysteine in a concentration of at least 3 % by weight of the total amount of free amino acids.

14. Meat analogue according to any one of claims 10-13, wherein the meat analogue comprises 0.02-2 wt.% by dry weight of the meat analogue of free alanine, more preferably 0.06-1.8 wt.% of free alanine, and most preferably 0.2-1.6 wt.% of free alanine.

15. Process for the preparation of a ready-to-eat meat analogue, comprising the step of heating the frozen meat analogue according to any one of claims 9-14 to a core temperature of at least 60 °C.