WO2025078528A1

WO2025078528A1 - Meat analogue comprising free amino acids

Info

Publication number: WO2025078528A1
Application number: PCT/EP2024/078569
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 meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; b) at least 0.01 wt.% by dry weight of the meat analogue of free cysteine; c) at least 0.01 wt.% by dry weight of the meat analogue of free alanine. Another aspect of the invention relates to a process of preparing a 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; wherein one or more reducing sugars, free cysteine and free alanine are added during step b. or wherein one or more reducing sugars, free cysteine and free alanine are applied onto the shaped meat analogue.

Description

MEAT ANALOGUE COMPRISING FREE AMINO ACIDS

Field of the invention

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

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 made 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 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. Maillard reactions can produce hundreds of different flavour compounds in the cooking process 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 and that can be produced on an industrial scale by a process that comprises introducing a combination of one or more reducing sugars, free cysteine and free alanine into a meat analogue.

Accordingly, a first aspect of the invention relates to a meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; b) at least 0.01 wt.% by dry weight of the meat analogue of free cysteine; c) at least 0.01 wt.% by dry weight of the meat analogue of free alanine. Another aspect of the invention relates to a process of preparing a 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; wherein one or more reducing sugars, free cysteine and free alanine are added during step b. or wherein one or more reducing sugars, free cysteine and free alanine are applied onto the shaped meat analogue.

It is believed that the results of adding 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 composition in the form of a combination of (i) one or more reducing sugars, (ii) free cysteine and (iii) free alanine. During the cooking of the meat analogue, the one or more reducing sugars, free alanine and free cysteine react together in situ under the formation of Maillard flavour substances that have a strong meaty flavour, in particular an enjoyable chicken flavour.

Finally, the invention relates to a process for preparing a ready-to-eat meat analogue, comprising the step of heating the meat analogue according to the invention to a core temperature of at least 60 °C.

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, free alanine 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 terms “free cysteine” and “free alanine” refer to the respective amino acids that are 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 heating an aqueous mixture of water, vegetable protein concentrate (optionally vegetable protein isolates) and optionally other ingredients in an extruder 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, e.g., a meat grinder with a plate with 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 meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; b) at least 0.01 wt.% by dry weight of the meat analogue of free cysteine; c) at least 0.01 wt.% by dry weight of the meat analogue of free alanine.

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

It is particularly preferred that 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 or cut before. 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, particularly soy and/or pea, sometimes in combination with wheat or oat protein. TVP particles can, for instance, be obtained from suppliers like Roquette™, ADM™ and Solae™.

The TVP in the meat analogue of the present invention typically contains, by dry weight of the pieces 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 pieces of 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 TVP preferably has a water content of 40-90 wt.%, more preferably 50-85 wt.% and most preferably 55-75 wt.%.

The fat content of the TVP, by dry weight of the 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 contains, by dry weight of the 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 the 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 pieces of 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 pieces of TVP is soy protein.

The one or more reducing sugars that are employed in the meat analogue 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, glucose and combinations thereof. Most preferably, the reducing sugar is fructose. The use of fructose enables the preparation of meat analogues that develop a very natural, realistic meaty taste after hot preparation.

The meat analogue of the present invention contains at least 0.01 wt.% by dry weight of the meat analogue of the one or more reducing sugars. Preferably, the meat analogue 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 meat analogue further contains at least 0.01 wt.% by dry weight of the meat analogue of free cysteine. Preferably, the meat analogue 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 12:1 and 1.5:1.

In a particularly preferred embodiment, the weight ratio of fructose : 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. 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.

Additionally, the meat analogue contains at least 0.01 wt.% by dry weight of the meat analogue of free alanine. Preferably, the meat analogue contains 0.04-0.09 wt.% by dry weight of the meat analogue of free alanine. More preferably, the meat analogue contains 0.08-0.8 wt.% by dry weight of the meat analogue of free alanine. Most preferably, the meat analogue contains 0.1-0.6 wt.% by dry weight of the meat analogue of free alanine.

In a preferred embodiment, the weight ratio of free cysteine : free alanine is between 1 :5 and 5:1 , more preferably between 3:1 and 1 :3, and even more preferably between 2:1 and 1 :2.

The total amount of free amino acids that is contained in the meat analogue preferably is in the range of 0.05-2.5 wt.% by dry weight of the meat analogue, more preferably 0.1-1 .0 wt.% by dry weight of the meat analogue and most preferably 0.2-0.5 wt.% 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 wt.% by weight of the total amount of free amino acids, more preferably in a concentration of 10-80 wt.% by weight of the total amount of free amino acids, most preferably in a concentration of 15-50 wt.% by weight of the total amount of free amino acids.

Furthermore, the meat analogue of the present invention preferably contains free alanine in a concentration of at least 6 wt.% by weight of the total amount of free amino acids, more preferably in a concentration of 15-95 wt.% by weight of the total amount of free amino acids, most preferably in a concentration of 30-80 wt.% by weight of the total amount of free amino acids. 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.

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 4: 1 to 1 :4, most preferably of 3: 1 to 1 :3.

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.

Therefore, according to another preferred embodiment, the meat analogue of the present invention is a frozen meat analogue.

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

Similarly, according to a preferred embodiment, free alanine represents at least 10%, more preferably 20-99% and most preferably 40-95% of the total alanine content of the meat analogue. Here the total alanine content refers to the sum of free alanine and alanine contained in peptides, oligopeptides and polypeptides.

The combination of the one or more reducing sugars, free cysteine and free alanine 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 preferably comprises by dry weight of the coating composition 3-80 wt.% of the one or more reducing sugars, 0.5-30 wt.% of free cysteine and 0.5-30 wt.% of free alanine.

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

The liquid coating composition preferably contains 3-50 wt.% of the one or more reducing sugars, 0.5-12 wt.% of free cysteine and 0.5-12 wt.% of free alanine.

The liquid coating composition preferably contains 5-40 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 1.5-4.5 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, even more preferably 1.2-5 wt.% of free alanine, and most preferably 1.5-4.5 wt.% of free alanine.

The liquid 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 liquid 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.

Similarly, fructose and free alanine are preferably contained in the liquid 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 liquid 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 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 particularly 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.%, more preferably 60-92 wt.% and most preferably 70-90 wt.% of the liquid coating composition.

Preferably, the liquid coating composition contains 35-85 wt.% water, more preferably 40-83 wt.% water.

The fat content of the liquid 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.%.

The inventors found that by using oleic acid in the liquid coating composition, a meat analogue with an improved meat flavour can be prepared. Therefore, the liquid coating composition preferably contains, by weight of the liquid coating composition, 1-40 wt.% oleic acid, more preferably 2-30 wt.%, even more preferably 4-20 wt.% and most preferably 5-12 wt.% of oleic acid.

In a particularly preferred embodiment, the fat in the liquid coating composition has a high oleic acid content. Preferably, the fat has an oleic acid content of 40-90 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.

In another preferred embodiment, the fat in the liquid coating composition comprises linoleic acid. Preferably, the fat has a linoleic acid content of at least 10 wt.% of linoleic acid by weight of the total amount of fatty acids, more preferably 12.5-85 wt.% wt.% by weight of the total amount of fatty acids, most preferably, the source of linoleic acid contains 15-80 wt.% of linoleic acid by weight of the total amount of fatty acids. Examples of fats comprising linoleic acid include sunflower oil, high oleic sunflower oil and safflower oil.

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.

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 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, 5-30 wt.% of free cysteine and 5-30 wt.% of free alanine.

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 powdery 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 powdery 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.

Similarly, fructose and free alanine are preferably contained in the powdery 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 powdery 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 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.%.

In a particularly preferred embodiment, the fat in the powdery coating composition has a high oleic acid content. Preferably, the fat has an oleic acid content of 40-90 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 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.

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

When the one or more reducing sugars, free cysteine and free alanine 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.% of free cysteine.

When the free alanine is homogenously distributed throughout the meat analogue, said meat analogue 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 0-30 wt.%, more preferably 2-25 wt.%, yet more preferably 3-20 wt.%, most preferably, the meat analogue comprises 5-15 wt.% of fat.

The fat preferably contains at least 40 wt.%, more preferably at least 70 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 of the present invention may further contain oleic acid. 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. Examples of oleic acid sources include avocado oil, Brazil nut oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grape seed oil, hemp seed oil, high-oleic safflower oil, olive oil, palm oil, peanut oil, rice bran oil, sesame oil, high-oleic soybean oil, high-oleic sunflower oil and walnut oil.

Preferably, the meat analogue contains 0.01-4 wt.% by dry weight of the meat analogue of oleic acid, more preferably 0.05-3.5 wt.% by dry weight of the meat analogue, most preferably, the meat analogue contains 0.1-3 wt.% by dry weight of the meat analogue of oleic acid.

In a particularly preferred embodiment, the oleic acid present in the meat analogue is contained in glycerides. Preferably, said glycerides are selected from triglycerides and diglycerides.

Preferably, at least 80 wt.% of the oleic acid present in the meat analogue is contained in glycerides, more preferably at least 90 wt.%, most preferably, at least 95 wt.% of the oleic acid present in the meat analogue is contained in glycerides.

According to a preferred embodiment, the meat analogue, according to the present invention, contains oleic acid and free cysteine in a weight ratio of oleic acid : free cysteine of 1 :2 to 50: 1 , preferably 1 :1 to 30:1 , most preferably, the meat analogue contains oleic acid and free cysteine in a weight ratio of 2: 1 to 12: 1 .

Similarly, the meat analogue, according to an embodiment of the present invention, contains oleic acid and free alanine in a weight ratio of oleic acid : free alanine of 1 :2 to 50: 1 , preferably 1 :1 to 30:!, most preferably, the meat analogue contains oleic acid and free alanine in a weight ratio of 2:1 to 12:1.

The meat analogue of the present invention may further contain linoleic acid. Examples of linoleic acid sources include salicornia oil, safflower oil, melon seed oil, poppyseed oil, grape seed oil, evening primrose oil, prickly pear seed oil, artichoke oil, wheat germ oil, cottonseed oil, hemp oil, walnut oil, corn oil, soybean oil, sesame oil, rice bran oil, argan oil, pistachio oil, peach oil, sunflower oil, peanut oil, canola oil, linseed oil and palm oil.

Preferably, the meat analogue contains 0.01-17 wt.% by dry weight of the meat analogue of linoleic acid, more preferably 0.05-12 wt.% by dry weight of the meat analogue, most preferably, the meat analogue contains 0.1-4 wt.% by dry weight of the meat analogue of linoleic acid.

According to a preferred embodiment, the meat analogue, according to the present invention, contains linoleic acid and free cysteine in a weight ratio of linoleic acid : free cysteine of 1 :2 to 85:1 , preferably 1 :1 to 30:1 , most preferably, the meat analogue contains linoleic acid and free cysteine in a weight ratio of 1.2:1 to 20:1.

Similarly, the meat analogue, according to an embodiment of the present invention, contains linoleic acid and free alanine in a weight ratio of linoleic acid : free alanine of 1 :2 to 85:1 , preferably 1 :1 to 30:1 , most preferably, the meat analogue contains linoleic acid and free alanine in a weight ratio of 1 .2: 1 to 20: 1 .

Preferably, oleic acid and linoleic acid are present in the meat analogue in a weight ratio of oleic acid : linoleic acid of 1 :1 to 10:1 , more preferably of 1.1 :1 to 9:1 , most preferably in a weight ratio of 1.2:1 to 7:1.

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 (3= 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.

According to the invention, the meat analogue preferably comprises 0.1-25 wt.%, more preferably 0.1-15 wt.%, and 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 “heatinducible 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 gel-forming 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 gelforming 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 gelforming 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 total composition weight.

In a preferred embodiment, the meat analogue further 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 food-grade flavouring agent to provide the desired flavour may be used. Examples include beef flavour, pork flavour, meat flavour, chicken 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 orangecoloured 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.

According to the invention, the meat analogue 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.

Another aspect of the invention relates to a coating composition containing:

• 3-80 wt.% of the one or more reducing sugars, • 0.5-12 wt.% of free cysteine;

• 0.5-12 wt.% of free alanine;

• 30-90 wt.% water;

• 0-50 wt.% fat; wherein the combination of water and fat constitutes at least 35 wt.% of the coating composition.

The 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 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 .5-4.5 wt.% of free cysteine.

In a particular embodiment, the coating composition preferably comprises 0.8-8 wt.% of free alanine, more preferably 1-6 wt.% of free alanine, even more preferably 1.2-5 wt.% of free alanine, and most preferably 1.5-4.5 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.

Similarly, fructose and free alanine 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 coating composition preferably is an oil-and-water emulsion, more preferably an oil-in- water emulsion.

According to a particularly preferred embodiment, the 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.%, more preferably 60-92 wt.% and most preferably 70-90 wt.% of the coating composition.

Preferably, the coating composition contains 35-85 wt.% water, more preferably 40-83 wt.% water.

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.%.

The coating composition preferably contains, by weight of the coating composition, 1-40 wt.% oleic acid, more preferably 2-30 wt.%, even more preferably 4-20 wt.% and most preferably 5-12 wt.% of oleic acid.

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 40-90 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.

In another preferred embodiment, the fat in the coating composition comprises linoleic acid. Preferably, the fat has a linoleic acid content of at least 10 wt.% of linoleic acid by weight of the total amount of fatty acids, more preferably 12.5-85 wt.% wt.% by weight of the total amount of fatty acids, most preferably, the source of linoleic acid contains 15-80 wt.% of linoleic acid by weight of the total amount of fatty acids. Examples of fats comprising linoleic acid include sunflower oil, high oleic sunflower oil and safflower oil.

Another aspect of the invention relates to a process of preparing a 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; wherein one or more reducing sugars, free cysteine and free alanine are added during step b. or wherein one or more reducing sugars, free cysteine and free alanine are applied onto the shaped meat analogue.

The method of combining the ingredients is not particularly limited. Some examples include kneading, mixing and/or grinding.

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

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.

According to a particularly preferred embodiment, free cysteine and free alanine are applied in the present process 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 one or more reducing sugars and free cysteine are preferably applied 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.

The present process preferably employs fructose as a reducing sugar. Fructose and free cysteine are preferably applied 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.

The one or more reducing sugars may suitably be provided in the form of a source of reducing sugars that contains at least 20 wt.%, by dry weight of said source, of the one or more reducing sugars. More preferably, the source of reducing sugars contains at least 40 wt.% by dry weight, even more preferably at least 60 wt.% by dry weight, still more preferably at least 80 wt.% by dry weight, most preferably at least 90 wt.% by dry weight of the one or more reducing sugars. Examples of such sources include glucose, fructose, ribose, glucose syrup and hydrolysed inulin.

Cysteine may suitably be provided in the form of a source of free cysteine that contains at least 5 wt.%, by dry weight of said source, of free cysteine, more preferably at least 10 wt.% by dry weight, yet more preferably, the source of free cysteine contains at least 30 wt.% by dry weight, even more preferably, the source of free cysteine contains at least 50 wt.% by dry weight, still more probably, the source of free cysteine contains at least 75 wt.% by dry weight, most preferably, the source of free cysteine contains 100 wt.% by dry weight of free cysteine. Examples of suitable sources of free cysteine include hydrolysed protein isolates obtained from one or more of the following sources: sunflower seeds, wheat, legumes (e.g., soy, lentils, peas, fababeans, chickpeas).

Alanine may suitably be provided in the form of a source of free alanine that contains at least 5 wt.% by dry weight of free alanine, more preferably at least 10 wt.% by dry weight, yet more preferably, the source of free alanine contains at least 30 wt.% by dry weight, even more preferably, the source of free alanine contains at least 50 wt.% by dry weight, still more probably, the source of free alanine contains at least 75 wt.% by dry weight, most preferably, the source of free alanine contains 100 wt.% by dry weight of free alanine. Examples of suitable sources of free alanine include hydrolysed protein isolates obtained from one or more of the following sources: soy, pea, fababean, sunflower seeds, sesame flour, hemp seeds, pumpkin seeds, millet flour.

The source of free cysteine and the source of free alanine may be identical. Hydrolysed pea protein, for instance, can be a source of both free cysteine and free alanine.

The process according to the invention may further comprise combining of the one or more reducing sugars, the free cysteine and the free alanine with a source of oleic acid. Suitable sources of oleic acid are listed hereinbefore. Preferably, the source of oleic acid contains at least 50 wt.% of oleic acid by weight of the total amount of fatty acids, more preferably between 60-95 wt.% by weight of the total amount of fatty acids, most preferably, the source of oleic acid contains 70-92 wt.% of oleic acid by weight of the total amount of fatty acids. Similarly, the process according to the invention may comprise combining of the one or more reducing sugars, the cysteine and the alanine with a source of linoleic acid. Suitable sources of linoleic acid are hereinbefore. Preferably, the source of linoleic acid contains at least 10 wt.% of linoleic acid by weight of the total amount of fatty acids, more preferably 12.5-85 wt.% by weight of the total amount of fatty acids, most preferably, the source of linoleic acid contains 15-80 wt.% of linoleic acid by weight of the total amount of fatty acids.

The source of oleic acid and linoleic acid may be identical. Examples of such sources are presented hereinbefore.

The combination of the hydrated source of non-animal protein with a binding agent and water produces a meat analogues dough, which may be shaped into various ways to create a diverse selection of meat analogues to appeal to a broad audience. Examples 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 patty, a nugget or a sausage.

As described hereinbefore, the source of free cysteine, the source of free alanine and the source of reducing sugars may be applied in various stages of the process of the present invention. For instance, these components may be applied into the meat analogue dough in step b to allow for a homogenous distribution throughout the product, or these components may be applied onto the meat analogue as a coating. Alternatively, a solution of said free amino acids and reducing sugars may be used in the hydration of the texturised vegetable protein.

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

The flavour precursor composition preferably comprises by dry weight of the flavour precursor composition 3-80 wt.% of the one or more reducing sugars, 0.5-30 wt.% of free cysteine and 0.5-30 wt.% of free alanine.

The flavour precursor composition may be a liquid or a powder. The liquid flavour precursor composition preferably contains 3-50 wt.% of the one or more reducing sugars. More preferably, it contains 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 wt.% of free cysteine.

In a particular embodiment, the liquid flavour precursor composition preferably 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 is preferably applied onto the meat analogue in an amount of 0.5-6 wt.%, more preferably 1-5 wt.% and most preferably 2-4 wt.%, said percentages being calculated by weight of the non-coated meat analogue.

The liquid flavour precursor composition employed per 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.%, more preferably 60-92 wt.% and most preferably 70-90 wt.% of the emulsion.

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

Additionally, the oil-and-water emulsion preferably has a fat content 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 preferred embodiment, the fat in the oil-and-water emulsion has a high oleic acid content. Calculated by weight of fatty acids, the oil-and-water emulsion preferably comprises 25-100 wt.% oleic acid, more preferably 50-95 wt.%, most preferably, the oil-and-water emulsion comprises 70-92 wt.% oleic acid.

The oil-and-water emulsion preferably comprises 2-40 wt.% oleic acid, more preferably 3-35 wt.%, most preferably, the oil-and-water emulsion comprises 4-30 wt.% oleic acid.

The fat in the oil-and-water emulsion further preferably comprises linoleic acid. Calculated by weight of fatty acids, the oil-and-water emulsion preferably comprises 5-70 wt.% linoleic acid, more preferably 7.5-65 wt.%, most preferably, the oil-and-water emulsion comprises 10-60 wt.% linoleic acid.

Preferably, the oil-and-water emulsion comprises 0.1-30 wt.% linoleic acid, more preferably 0.25-25 wt.%, most preferably, the oil-and-water emulsion comprises 0.5-20 wt.% linoleic acid.

According to a preferred embodiment, the oil-and-water emulsion according to the present invention contains oleic acid and free cysteine in a weight ratio of oleic acid : free cysteine of 1 :1 to 100:1 , preferably 1.1 :1 to 70:1 , most preferably, the oil-and-water emulsion contains oleic acid and free cysteine in a weight ratio of 1.2:1 to 50:1.

Furthermore, the oil-and-water emulsion according to the present invention preferably contains oleic acid and free alanine in a weight ratio of oleic acid : free alanine of 1 :1 to 100:1 , preferably 1.1 :1 to 70:1 , most preferably, the oil-and-water emulsion contains oleic acid and free alanine in a weight ratio of 1.2:1 to 50:1. Similarly, according to a preferred embodiment, the oil-and-water emulsion according to the present invention contains linoleic acid and free cysteine in a weight ratio of linoleic acid : free cysteine of 1 :1 to 50:1 , preferably 1.1 :1 to 40:1 , most preferably, the oil-and-water emulsion contains linoleic acid and free cysteine in a weight ratio of 1.2:1 to 35:1.

Furthermore, the oil-and-water emulsion according to the present invention preferably contains linoleic acid and free alanine in a weight ratio of linoleic acid : free alanine of 1 :1 to 50:1 , preferably 1.1 :1 to 40:1 , most preferably, the oil-and-water emulsion contains linoleic acid and free alanine in a weight ratio of 1.2:1 to 35:1.

Preferably, oleic acid and linoleic acid are present in the oil-and-water emulsion in a weight ratio of oleic acid : linoleic acid of 1 :20 to 20: 1 , more preferably of 1 : 15 to 15: 1 , most preferably in a weight ratio of 1 : 10 to 10: 1.

Further ingredients that may be included in the oil-and-water emulsion are flavouring, colouring, herbs, spices, salt, vitamins and minerals.

In one embodiment, the oil-and-water emulsion is applied onto the surface of the meat analogue to maximise flavour impact. Preferably, at least 20 %, more preferably 50 % and most preferably at least 70 % of the surface of the shaped meat analogue is coated with an oil-and-water emulsion as described hereinbefore. The oil-and-water emulsion may, for example, be applied onto the shaped meat analogue by dipping, spraying or brushing.

In another embodiment, the oil-and-water emulsion is 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, free cysteine and free alanine are homogenously distributed throughout the product.

In accordance with a particularly preferred embodiment of the invention, the liquid flavour precursor composition is an oil-in-water emulsion 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;

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, 5-30 wt.% of free cysteine and 5-30 wt.% of free alanine.

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.

The process described hereinbefore preferably yields a meat analogue per the first aspect of the present invention. More preferably, said meat analogue is a frozen meat analogue. A final aspect of the invention relates to the preparation of a ready-to-eat meat analogue, said process comprising the step of heating the meat analogue according to the present invention to a core temperature of at least 60 °C, preferably of at least 70 °C, more preferably 80-120 °C and still more preferably 85-110 °C. The 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 amino acids.

The 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.

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

Examples

Example 1 - Effect of alanine on sensory properties

Flavour precursor emulsions were prepared on the basis of the recipes that are shown in Table 1.

Table 1

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 2. Table 2

Example 2 - Varying amounts of free amino acids and reducing sugars

Vegan chicken chunks were prepared on the basis of the recipes that are shown in Table 3.

Table 3

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 4.

Table 4

Example 3 - Varying amounts of HOSF

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

Table 5

The chicken chunks were prepared as follows:

1) Texturised vegetable protein was cut into 2-3 cm size pieces.

2) The cut up chunks were blanched for 270 seconds at 96 °C.

3) The coating emulsion was prepared by mixing cysteine, alanine, fructose, high-oleic sunflower oil, salt, sunflower oil and flavouring.

4) The resulting coating emulsion was added to the blanched chunks in a vacuum bag, followed by shaking. 5) The bag was vacuumised and stored at a temperature of -20°C for 16h.

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

1) The chunks were defrosted in the fridge (4 °C) simultaneously overnight. 2) A non-stick pan was heated to 170 °C with 1mL sunflower oil in the pan

3) The chunks were added to the hot pan and baked for 6 minutes while being flipped every 2 minutes until light golden brown.

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 meat aroma, meat flavour, plant-based aroma and plant-based flavour on a scale of 1 (low) to 7 (high) with the reference (A) scoring by definition a 4 on all sensory attributes. The results of the sensory evaluation are summarised in Table 6.

Table 6

Claims

1 . A meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; b) at least 0.01 wt.% by dry weight of the meat analogue of free cysteine; c) at least 0.01 wt.% by dry weight of the meat analogue of free alanine.

2. Meat analogue according to claim 1 , wherein the meat analogue contains 0.04-1% by dry weight of the meat analogue of free cysteine.

3. Meat analogue according to claim 1 or 2, wherein the meat analogue comprises 0.04-1 wt.% by dry weight of the meat analogue of free alanine.

4. Meat analogue according to any one of the preceding claims, wherein free cysteine and free alanine are contained in the meat analogue in a weight ratio of free cysteine : free alanine of 1 :5 to 5:1.

5. Meat analogue according to any one of the preceding claims, 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.

6. Meat analogue according to any one of the preceding claims, wherein the meat analogue contains 7-36 wt.% of non-animal protein.

7. Meat analogue according to any one of the preceding claims, wherein the meat analogue comprises, by dry weight of the meat analogue, 25-80 wt.% of texturised vegetable protein.

8. Meat analogue according to any one of the preceding claims, wherein the meat analogue has been coated with a coating composition in the form of an oil-in-water emulsion, said 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 coating composition.

9. A coating composition containing:

• 3-80 wt.% of the one or more reducing sugars,

• 0.5-12 wt.% of free cysteine; and

• 0.5-12 wt.% of free alanine.

• 30-90 wt.% water;

10. A process of preparing a 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; wherein one or more reducing sugars, free cysteine and free alanine are added during step b. or wherein one or more reducing sugars, free cysteine and free alanine are applied onto the shaped meat analogue.

11. Process according to claim 10, wherein the source of non-animal protein is texturised vegetable protein.

12. Process according to claim 10 or 11 , wherein the process comprises addition of a flavour precursor composition during step b. or application of a flavour precursor composition onto the shaped meat analogue, said flavour precursor composition comprising the source of reducing sugars, the source of free cysteine and the source of free alanine.

13. Process according to claim 12, wherein the flavour precursor composition comprises, calculated by dry weight:

• 3-80. wt.% of one or more reducing sugars;

• 0.5-30 wt.% of free cysteine;

• 0.5-30 wt.% of free alanine.

14. Process according to any one of claims 10-13, wherein the process yields a meat analogue according to any one of claims 1-8.

15. A process for the preparation of a ready-to-eat meat analogue, comprising the step of heating the meat analogue according to any one of claims 1-9 to a core temperature of at least 60 °C.