CN117979828A - Patatin as a binder in food products other than meat substitutes - Google Patents

Abstract

The present invention provides a method for inhibiting the formation of off-flavors in a food product other than a meat substitute, said food product comprising or having been prepared from: a mixture comprising water, lipids and native potato glycoprotein; and to the food products thus obtained.

Description

Patatin as a binder in food products other than meat substitutes

Background

Natural patatin may be used in food products for a variety of reasons, including as a gelling agent or emulsifier. In food products further comprising lipids and wherein the native patatin is contacted with a lipid, the use of the native patatin may under certain conditions lead to the formation of off-flavors.

Patatin is known to hydrolyze phospholipids and monoglycerides, but generally does not have hydrolytic activity towards triglycerides (see e.g. Hirschberg et al, eur. J. Biochem 2001,268,5037, galiard et al, biochem. J.1971,121,379 or Andrews et al, biochem J.1988,252, 199). Patatin has however been described as having specific but lower activity on triglycerides with short chain fatty acids, which is beneficial for cheese flavor production (WO 2014/007421). However, the most common vegetable lipids do not comprise such short chain fatty acids. Indeed, most vegetable lipids generally comprise only fatty acids with chain lengths of C8 or longer. Thus, prior to the presently illustrated view, it has not been recognized that patatin may to a large extent result in the hydrolysis of lipids with medium to long chain fatty acids.

Baked products, particularly plain baked products, may be based on a dough or batter comprising native potato glycoproteins. The dough or batter typically further comprises lipids. In such products, the native patatin has the function of binding the dough or foaming the batter and stabilizing the emulsion before and during the baking process. Although the patatin is denatured during baking, the resulting baked product still benefits from the presence of denatured proteins, as it combines the baked product with a solid savoury food product to provide a sponge structure and elastic texture. However, during the preparation of the dough or batter, and during baking, the presence of native patatin may lead to the generation of off-flavors, a previously unrecognized disadvantage.

The invention is based on the following point: when native patatin is present in the presence of a specific type of lipid, it may cause off-flavors. The present invention provides a method for preparing a food product other than a meat substitute, wherein the food product is based on a mixture comprising water, natural patatin and a specific type of lipid, wherein the lipid selection inhibits the formation of off-flavors.

Disclosure of Invention

The inventors have found that the use of native patatin as a binder in lipid-containing food products other than meat substitutes results in the formation of off-flavors at any time the lipid is in contact with the native patatin and that off-flavor formation occurs more rapidly at higher temperatures (as long as the patatin is not denatured).

Thus, for any food product comprising or made from native patatin, off-flavor formation may occur during preparation, storage, and during the first stage of baking.

For clarity and conciseness, food products prepared from native patatin but in which the patatin is completely or partially denatured during preparation, such as by heating, may be described as food products comprising native patatin. This is well within the common general knowledge of the skilled person who describes the food product by the ingredients used to prepare the food product rather than by the state of the individual ingredients after preparation.

Alternatively, food products in which the patatin is completely or partially denatured during preparation may be described as having been prepared from a native patatin. In this alternative, the actual preparation method provides a food product and thus also provides the characteristics of said food product imparted by the preparation method.

The inventors have found that off-flavour formation can be prevented by preparing the food product using only specific types of lipids. This results in reduced off-flavors and/or long shelf life of the food product, such as up to 14 days or more (if frozen).

Herein, the food product may be any food product other than a meat substitute. Thus, the food product is not a meat substitute; the food product may be any food product other than a meat substitute. Meat substitutes are defined elsewhere; hereafter, the word "food product" throughout does not include meat substitutes unless specifically stated otherwise.

In this context, a meat substitute is a product similar to animal-derived meat, but is prepared primarily using vegetable ingredients. Thus, meat substitutes are suitable for vegetarian and, depending on the ingredients actually used, may also be suitable for a pure vegetarian lifestyle.

Accordingly, the present invention provides a method for making a food product other than a meat substitute, the method comprising

A) Providing a mixture comprising water, natural patatin and a lipid, wherein the lipid is defined as a substance comprising fatty acid triesters of glycerol, wherein the fatty acids in the lipid comprise less than 2% by mass of fatty acids having a chain length of C12 or less,

And wherein the amount of lipid relative to the native patatin is expressed as a weight ratio of lipid to native patatin of 90:1 or less;

b) Making food products.

A native patatin is a protein that is found in tubers, such as potato tubers (Solanum tuberosum). Those skilled in the art know which proteins in tubers can be considered patatin.

Patatin is a protein that naturally occurs in tubers as a storage protein. Storage proteins are proteins that function to store nitrogen, sulfur, and/or carbon, enabling plants to survive periods of adverse growth conditions or between growing seasons. The amount of stored protein is typically 40 to 50% by weight of all proteins in the tuber. The storage proteins may generally be characterized by a molecular weight of 35kDa to 50kDa, preferably 38kDa to 45kDa and/or an isoelectric point of 4.8 to 5.6. The molecular weight can be determined by known methods, such as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS page). The isoelectric point may also be determined by known methods, such as isoelectric focusing.

In this context, the native patatin is preferably provided to the mixture in the form of an isolated protein comprising the native patatin. In a preferred embodiment, the isolated protein comprising a native potato glycoprotein is a native tuber isolated protein, preferably a native potato isolated protein. In the natural tuber-isolated protein, the protein is preferably present in an amount of at least 75 wt.%, preferably at least 85 wt.%, relative to dry matter.

In a preferred embodiment, the natural tuber isolated protein, such as natural potato isolated protein, comprises at least 35% by weight potato storage protein, preferably at least 40% by weight, based on the weight of the total protein. In embodiments where 35 wt% up to 60 wt% of potato storage protein (potato glycoprotein) relative to the total protein is present, the tuber isolated protein may be referred to as a total tuber isolated protein.

In a further preferred embodiment, the natural tuber isolated protein, such as natural potato isolated protein, comprises at least 75 wt% potato storage protein (potato glycoprotein), preferably at least 80 wt%, based on the weight% of the total protein. In embodiments where 60 wt% or more up to 85 wt% of the patatin (patatin) relative to the total protein is present, the tuber isolated protein may be referred to as a HMW isolate comprising patatin.

In a further preferred embodiment, the natural tuber isolated protein, such as natural potato isolated protein, comprises at least 90 wt%, more preferably at least 95 wt% potato storage protein (potato glycoprotein) based on the wt% of the total protein. In embodiments where 90 wt% or more up to and including 100 wt% potato storage protein (patatin) relative to total protein, the tuber isolated protein may be referred to as a patatin isolate. An example of a potato glycoprotein isolate is Solanic200 from Avebe.

The native potato glycoprotein may be isolated from potato tubers or other potato-derived processing materials, such as potato juice (e.g., juice obtained as a byproduct in the production of potato starch) or potato cutting water (process water obtained when shaping potatoes for feeding, for example, chips or wafers). A particularly convenient method for isolating native patatin is described in WO2008/069650, although the skilled person may also obtain native patatin by other methods. Furthermore, natural patatin is commercially available.

In a further preferred embodiment, the native patatin is used in its naturally occurring state. That is, the native patatin is preferably not modified, such as by cross-linking or complexation. As known to those skilled in the art, native patatin is by definition a non-denatured protein; that is, the native patatin is a patatin that is capable of exerting its native biochemical function. Thus, the native patatin is not significantly denatured and does not undergo, for example, clotting, such as thermal clotting or acid clotting.

The native patatin may be present in the mixture in any amount, such as from 0.1 wt% to 25 wt%, preferably from 0.5 wt% to 20 wt%, more preferably from 0.75 wt% to 15 wt%. Higher amounts of native patatin and higher temperatures may lead to higher off-taste formation, wherein off-taste formation may be inhibited or eliminated by application of a lipid as defined herein.

The water may also be present in any amount, such as in an amount of 5 to 95 wt%, preferably 10 to 90 wt%, more preferably 15 to 85 wt%. The amount of water varies with the type of food product being prepared, as is well known in the art.

The lipids to be included in the mixture are defined as substances comprising fatty acid triesters of glycerol, as known in the art. Fatty acid triesters of glycerol are also known as Triacylglycerols (TAGs) or triglycerides. Although the term lipid may sometimes be used to include various other glycerides, such as phospholipids or glycolipids, the term lipid is herein limited to fatty acid triesters of glycerol, i.e. glycerol-based molecules that are esterified with fatty acids at all three hydroxyl units of the glycerol moiety.

The fatty acids in the lipid comprise less than 2% by mass, preferably less than 1.5% by mass, more preferably less than 1% by mass, even more preferably less than 0.5% by mass of fatty acids with a chain length of C12 or less.

In a preferred embodiment, the fatty acid comprises less than 2% by mass, preferably less than 1.5% by mass, more preferably less than 1% by mass, even more preferably less than 0.5% by mass of fatty acids with a chain length of C14 or less.

In a further preferred embodiment, the fatty acid comprises less than 30% by mass, preferably less than 25% by mass, more preferably less than 20% by mass, even more preferably less than 15% by mass of fatty acids with a chain length of C16 or less.

In a further preferred embodiment, the lipid is a substance wherein at least 92% by mass, preferably at least 94% by mass, more preferably at least 96% by mass of the fatty acids are fatty acids with a chain length of C16 or longer.

In a further preferred embodiment, the lipid is a substance wherein the total amount of C10 to C16 fatty acids relative to the total fatty acids is less than 35% by mass, preferably less than 25% by mass, even more preferably 18% by mass.

It has been found that natural patatin has at least some activity on certain lipids comprising fatty acids with chain lengths of C10 or longer, at least to an extent sufficient to cause off-taste. This activity is also present on some lipids comprising fatty acids with a chain length of C12 or longer, and even on some lipids comprising fatty acids with a chain length of C14 or longer. Even lipids including fatty acids with chain lengths of C16 or longer can be hydrolyzed by patatin to a degree sufficient to cause off-flavors.

Thus, it is a basic idea of the present invention that patatin exhibits activity on triglycerides with chain lengths of C8 to C16 to such an extent that the activity leads to off-flavors.

The effect of patatin may be hydrolysed but may also be another unknown enzymatic activity of patatin, wherein the activity is inhibited by the use of a lipid as defined in claim 1 and elsewhere. The exact mechanism behind off-flavor formation in food products comprising native patatin but using lipids different from that in claim 1 is not known at present. However, the examples show that the formulation of food products according to the invention inhibits the formation of off-flavors.

Off-flavors are defined herein as bitter tastes that persist after ingestion, with a pungent odor that may be described as "paint" or "vomit. The lipids as detailed in claim 1 and elsewhere can be used to avoid off-taste formation.

The off-flavors may preferably be determined by sensory evaluation. The off-flavors can also be determined in model systems by measuring the release of free fatty acids and/or by measuring the p-anisidine value. In such cases, an off-taste may be defined as absent if the pAV of the lipid is kept at 2 or less, preferably 1.5 or less, even more preferably 1 or less, and/or if the free fatty acid released from the lipid is less than 50mmol/kg oil, preferably less than 40mmol/kg oil.

More preferred lipids are vegetable lipids such as seed oil, walnut oil or fruit oil. Mixtures of different lipids may also be used. Particularly preferred lipids include one or more lipids from the group of: corn oil, soybean oil, canola oil, sunflower seed oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil. In optional embodiments, the lipid may be partially hydrogenated. In some embodiments, the lipid does not comprise canola oil.

Lipids may be colloquially referred to as fats or oils. An oil herein is a lipid that is liquid or viscous at 20 ℃ (atmospheric pressure). Liquid or viscous is a term reflecting the ability to flow under the influence of gravity.

A fat herein is a lipid that is solid at room temperature (20 ℃) at atmospheric pressure. Solid state is defined herein as the ability to hold a particular shape without support for at least 24 hours. If a pressure above atmospheric pressure is applied, the solid lipid may change shape, which may be maintained for at least 24 hours without support after the pressure is applied.

The lipids provided to the mixture are preferably as pure as possible. That is, the amount of free fatty acid ("FFA") in the lipid is preferably less than 18mmol per kg of lipid, more preferably less than 9mmol per kg of lipid, even more preferably less than 3mmol per kg of lipid. The amount of free fatty acids in the lipid can be determined by chemical titration methods, as described below. The amount of free fatty acids can also be determined by HPLC, as is well known in the art.

The total amount of diacylglycerols ("DAG") and monoacylglycerols ("MAG") in the lipids additionally or alternatively provided to the mixture is preferably less than 10 wt.%, more preferably less than 6 wt.%, even more preferably less than 4 wt.%, relative to the total lipid. The amount of DAG and MAG in the lipid can be determined by column chromatography or capillary gas chromatography, as described in standard methods for analysing Oils, fats and derivatives (Standard Methods for THE ANALYSIS of Oils, FATS AND DERIVATIVES), supplement 1 of 7 th edition (IUPAC, 1987).

Food products that can be prepared using the present invention include mixtures comprising or any food product that has been prepared from a mixture of: water, native patatin and lipids as defined elsewhere.

In this context, two types of food products can be distinguished based on the mechanism by which off-flavors are generated: food products that develop off-flavors due to prolonged exposure of the native patatin to lipids ("cold storage" type food products), and food products that develop off-flavors due to brief heat shock of exposure of the native patatin to lipids ("heat shock" type food products).

In cold-stored food products, the long period of contact of the native patatin with the lipid is typically a shelf-life, preferably a cold shelf-life. Storage includes any long period of time without taking any effective measures for the food product. Thus, storing means that the food product is left to stand for any reason, including one or more of the following: storage, gelling for a period of time, or maturation for a period of time, or fermentation for a period of time prior to sale or shipment.

The cold-stored food products are the following: wherein the food product comprises the step of cooling to a temperature of-35 ℃ to 20 ℃. In a preferred embodiment, the cold-stored food product has not been heated to a temperature above 60 ℃ before cooling.

The cold-stored food product is a food product comprising water, native patatin and a lipid, wherein the native patatin is contacted with the lipid during storage, wherein during storage the patatin is native and thereby has the potential to cause off-taste formation, wherein off-taste formation is inhibited by selecting the lipid according to the invention.

In preferred cold-stored food products, the native patatin is present in the mixture as a gelling agent. In such cases, the temperature during storage is preferably from 0 ℃ to 20 ℃, more preferably from 0 ℃ to 10 ℃, even more preferably from 0 ℃ to 5 ℃.

Examples of cold-stored food products are batter, dough, cheese, cream cheese, butter, yoghurt, sauce (such as dressing or mayonnaise) and cream, most preferably vegetable (plain) batter, dough, cheese, cream cheese, butter, yoghurt, sauce (such as dressing or mayonnaise) or cream.

The heat shock type food products are the following food products: wherein the making of the food product comprises the step of heating the food product to a temperature of at least 75 ℃, preferably at least 125 ℃, more preferably at least 150 ℃ for a period of at least 1 minute, preferably at least 15 minutes. The heat shock type food product is a food product prepared from a mixture of water, native patatin and lipid, wherein the native patatin is contacted with the lipid, and wherein an increase in temperature during heating results in the formation of off-flavors prior to denaturation and concomitant inactivation of the patatin.

Examples of heat shock type food products are typically baked products such as muffins, biscuits, cakes, pies, macaroni, sponge cakes or wafers. Further preferred heat shock type food products are fried snacks (products with crust and internal filling, which are typically prepared by heating to a temperature of 150 ℃ to 200 ℃ in fat or oil), such as croquettes, chicken nuggets, fish strips or phenanthrene type spring rolls, most preferably vegetarian (plain) fried snacks.

The "cold storage" and "heat shock" type food products are not necessarily mutually exclusive: in some food products, both mechanisms for off-flavor formation are related. The dough, which is cured at room temperature for several hours to days, may then be baked. In this case, if the lipid used is not a lipid according to the present invention, the baked dough may develop off-flavors due to both mechanisms. Thus, a baked product is a more preferred embodiment of the invention. Similarly, a batter, such as a plain chicken batter ("fried egg batter"), may be stored cold for a period of time prior to preparing a plain fried egg. Also in this case, both mechanisms for off-flavour formation occur and such batter and products derived from subsequent preparations are also more preferred embodiments of the invention.

However, in general, cold-storage food products can be distinguished from heat shock type food products by identifying the primary mechanism responsible for the formation of off-flavors in the food product without the use of the lipids of the present invention therein.

Baked products such as muffins are mainly considered heat shock type food products because there is relatively little off-flavor formation during the short batter preparation prior to baking and off-flavor formation occurs more readily during baking.

In a preferred embodiment, the food product of the invention is a vegetarian or pure vegetarian product, preferably a pure vegetarian product. This has the advantage that the lipids introduced during the manufacture of the food product can be controlled. This is because during the manufacture of a pure vegetarian food product, the lipids are typically introduced in the form of isolated and/or purified vegetable lipids, which typically have a well-known composition. For food products comprising meat, fish or crustaceans, the meat, fish or crustaceans contribute lipids whose composition may not be well known and/or do not contribute lipids according to the invention.

The food product of the present invention may be manufactured by well known methods for manufacturing the type of food product in question. Reference is made to the common general knowledge about the manufacture of any individual food product described herein.

It has been found that problems with off-taste formation occur especially when the amount of lipid is 90:1 or less relative to the amount of natural patatin. The amount of lipid relative to native patatin can be expressed as the weight ratio of lipid to native patatin. Thus, especially for a weight ratio of lipid to native patatin of 90:1 or less, preferably 80:1 or less, more preferably 75:1 or less, more preferably 70:1 or less, even more preferably 60:1 or less, even more preferably 50:1 or less, the use of the lipid of the invention as defined elsewhere will prevent off-taste formation when preparing the food product of the invention.

Generally, in food products, the amount of lipids is higher than the amount of native patatin. However, in some food products, the amount of native patatin may be higher than the amount of lipid. Preferably, the minimum weight ratio of lipid to native patatin is 1:10, preferably 1:5, more preferably 1:1. Each of these lower limits for the weight ratio of lipid to native patatin may be combined with the upper limit in the preceding paragraph.

Thus, in the food product of the invention, the weight ratio of lipid to native patatin is, for example, preferably 1:1 to 90:1, more preferably 1:1 to 80:1, more preferably 1:1 to 75:1, more preferably 1:1 to 70:1, more preferably 1:1 to 60:1, more preferably 1:1 to 50:1, more preferably 1:1 to 40:1, more preferably 1:1 to 25:1. In some embodiments, the weight ratio of lipid to native patatin is preferably 1:1 to 5:1, more preferably 1:1 to 3:1. The remainder of the mixture is water and optionally other ingredients, as outlined elsewhere.

The making of the food product preferably comprises one or more of the following steps: shaping, mixing, cooling, heating, fermentation, storage in combination with other ingredients and/or for a period of time, preferably cold storage at a temperature below 15 ℃, preferably below 10 ℃. This is well known in the art.

In some food products, the method of preparation may result in partial or complete denaturation of the native patatin. In such food products, the weight ratio of lipid to native patatin refers to the weight ratio of lipid to native patatin used when preparing the food product prior to the step in which patatin is denatured. For the food product produced, this weight ratio may alternatively be referred to as the weight ratio of lipid to patatin.

Plain egg product

In one embodiment, the present invention provides a method for making a plain egg product. A plain egg product is a food product that has the same appearance and texture as a commonly consumed egg, but is entirely vegetable. The preferred type of plain egg product is plain fried chicken eggs or plain fried rolls.

The method for preparing the plain egg product of the present invention comprises: providing a mixture comprising water, native patatin, lipid and optionally other ingredients; homogenizing and optionally aerating the mixture to obtain a batter; and heating the batter to a temperature of at least 75 ℃ for at least one minute, wherein the fatty acids in the lipid comprise less than 2% by mass of fatty acids with a chain length of C12 or less. Further description of lipids and native patatin proteins that may be used in the present invention are referenced elsewhere.

A mixture comprising water, native patatin and lipid is first mixed to obtain a batter. Mixing may be performed by any means known in the art. Preferably, a degree of aerated mixing, such as whipping, is provided. The mixture preferably comprises: in terms of the weight% of the mixture,

55 To 85 wt%, preferably 60 to 75 wt% of water; and

3 To 15 wt%, preferably 5 to 15 wt% of lipid; and

1 To 15 wt.% of a native patatin, preferably 2 to 10 wt.%, preferably in the form of a native patatin isolate,

Optionally, one or more other optional ingredients as defined elsewhere in an amount of at most 5 wt% of each ingredient, preferably at most 2 wt% of each ingredient. Egg flavor is preferred.

The mixing provides a batter. The batter is liquid, meaning that it is pourable and/or free flowing.

The batter is then heated to a temperature of at least 75 ℃, preferably at least 100 ℃, more preferably at least 125 ℃ for at least one minute, preferably at least 2 minutes. Preferred heating means include baking or frying, such as in a frying pan. Reference is made to the art of cooking, in particular to the common general knowledge of a person skilled in the art regarding the preparation of fried eggs or omelets.

The plain egg product preferably comprises at least one of the following as optional further ingredients

-One or more proteins derived from tubers, cereals, nuts or beans, preferably soy protein, pea protein, wheat protein/gluten, potato protein, fava bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelt (spelt) protein, pumpkin seed protein, preferably in an amount of 1 to 5% by weight;

-one or more starches derived from tubers, cereals or legumes, preferably potato starch, tapioca starch, rice starch, maize starch, wheat starch or pea starch, most preferably granular starch or pregelatinized starch, and/or preferably present in an amount of 1 to 10% by weight, preferably 2 to 8% by weight;

-one or more salts, preferably sodium chloride or potassium chloride, preferably present in an amount of 0.2 to 5wt%, preferably 0.5 to 2 wt%;

-one or more additives, preferably flavouring, colouring or texturizing agents, comprising flour, preferably wheat flour, corn flour, tapioca flour, soybean flour, rice flour, bean flour, pea flour, potato flour, oat flour, millet flour, sorghum flour, preferably wheat flour or corn flour.

In further preferred embodiments, the plain egg product may comprise additional ingredients, wherein the additional ingredients are preferably plain, such as one or more of fruits, vegetables, nuts or tubers. Preferred examples include chilli powder, tomatoes, garlic, onions, potatoes, walnuts, peanuts and the like.

Optional other ingredients may be added to the mixture before the batter is prepared, directly into the batter, or during or after heating the batter. Reference is made to the common general knowledge of the preparation of egg products.

In a further preferred embodiment, the plain egg product is a plain pancake. In this embodiment, the batter further comprises flour in an amount of 5 to 50 wt%, preferably 10 to 45 wt%, and at least one type of additional protein in an amount of preferably 0.5 to 5 wt%, preferably 1 to 4 wt%. The batter is then heated to provide a battercake. The plain pancake may alternatively be referred to herein as a plain baked product.

Accordingly, the present invention similarly provides a plain egg preparation, preferably a batter for omelets or plain "scrambled eggs", comprising: based on the weight% of batter used for plain egg products,

55 To 85 wt%, preferably 60 to 75 wt% of water; and

3 To 15 wt%, preferably 5 to 15 wt% of lipid; and

1 To 15 wt.% of native patatin, preferably 2 to 10 wt.%,

Wherein lipid and patatin are as defined elsewhere.

A plain egg product, preferably omelet or plain "omelet", is prepared from the above batter and comprises

55 To 85 wt%, preferably 60 to 75 wt% of water; and

3 To 15 wt%, preferably 5 to 15 wt% of lipid; and

1 To 15 wt.% patatin, preferably 2 to 10 wt.%,

Wherein lipid and patatin are as defined elsewhere.

The plain egg product and/or the plain egg product batter further preferably comprises at least one of the following

-One or more proteins derived from tubers, cereals, nuts or beans, preferably soy protein, pea protein, wheat protein/gluten, potato protein, fava bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelt wheat protein, pumpkin seed protein;

-one or more starches derived from tubers, cereals or legumes, preferably potato starch, tapioca starch, rice starch, maize starch, wheat starch or pea starch;

-one or more salts, preferably sodium chloride or potassium chloride;

-one or more additives, preferably flavouring, colouring or texturizing agents, comprising flour;

-one or more of fruits, vegetables, nuts or tubers.

Baked products

In another embodiment, the food product is a baked product. In this embodiment, the method preferably comprises the step of heating the food product to a temperature of at least 75 ℃, preferably at least 125 ℃, more preferably at least 150 ℃ for a period of at least 1 minute, preferably at least 15 minutes. In the method according to the invention, wherein the food product is a baked product, the method comprises

A) Providing a mixture comprising water, flour, native patatin and lipid;

b) Homogenizing and optionally curing the mixture; and

C) The mixture is heated to a temperature of at least 125 ℃ for a period of at least 15 minutes.

Herein, a baked product is a food product comprising at least water, flour, natural patatin and lipids, and other optional well known ingredients depending on the type of baked product in question. Preferred types of baked products are muffins, biscuits, cakes, pies, macaroni, sponge cakes or wafers. Pancakes can also be considered a type of baked product.

The mixture used for preparing the baked product may comprise water in an amount suitable for the type of baked product in question. Reference is made to the common general knowledge about the preparation of baked products. If the baked product is prepared from batter, the mixture is generally liquid to viscous and comprises water in an amount of 10 to 40 wt%, preferably 15 to 35 wt%, more preferably 20 to 30 wt%. If the baked product is prepared from dough, the mixture typically contains less water, such as 5 to 30 wt%, preferably 10 to 25 wt%.

The mixture for making the baked product further comprises flour. The flour may be any type of flour suitable for making the baked product in question, which is known in the art. Preferred flour types are wheat flour, corn flour, tapioca flour, soybean flour, rice flour, bean flour, pea flour, potato flour, oat flour, millet flour, sorghum flour, preferably wheat flour or corn flour. Flours suitable for use in the manufacture of baked products are commercially available.

The mixture used to prepare the baked product further comprises native patatin. Native patatin suitable for use in this context has been defined elsewhere. In the manufacture of a baked product as defined herein, patatin is denatured during the heating step. However, off-flavors are generated at all stages prior to patatin denaturation, including the active preparation period, any cold storage period, and the period of baking until denaturation. The present invention provides mixtures that inhibit the formation of such off-flavors.

The mixture used to prepare the baked product further comprises lipids. Lipids have also been defined elsewhere. Providing the lipid to the mixture inhibits off-flavor formation during the heating step.

The mixture used to prepare the baked product may further comprise additional ingredients that are conventional for the type of baked product in question. Reference is made to the common general knowledge about the manufacture of baked products.

In a preferred embodiment, the mixture may comprise sugar. If present, the sugar may be present in an amount of 5 wt% to 35 wt%, preferably 10 wt% to 30 wt%, more preferably 15 wt% to 25 wt%.

In a further preferred embodiment, the mixture may comprise yeast. Yeast is particularly suitable for making baked products from dough that preferably has been cooked.

In other preferred embodiments, the mixture may comprise a leavening agent. Suitable leavening agents and suitable amounts are well known in the art. A preferred leavening agent is sodium bicarbonate, which may be present in the mixture in an amount of 0.1 to 2 weight percent.

Other conventional ingredients may be salts, such as sodium chloride and/or potassium chloride, which may be present in an amount of 0.1 to 2 wt%.

In addition, the mixture may contain various known flavors and additives, as known in the art. Examples of flavoring agents include cocoa, vanilla, sweetener, or various fruit, vegetable or meat flavoring agents. The additives may include emulsifiers, stabilizers and/or colorants, as is well known.

Further, conventional ingredients may include food products, such as solid food products, in which there is a segmented or whole fruit (e.g., segmented apple pieces, whole or crushed berries or raisins) or segmented meats, vegetables, chocolate, cheese, etc., as is known in the art. Liquid or viscous foods such as milk, butter or cream may also be used. Particularly preferred for inclusion in the manufacture of baked products such as pies, biscuits or muffins.

Subsequently, the mixture is homogenized and optionally cured according to conventional knowledge about making baked products. Homogenization may include mixing, aeration, kneading, whipping, and may be carried out for any time required to prepare a suitable dough or batter, such as 1 minute to 30 minutes.

Curing may comprise standing for a period of time, such as at a temperature of 0 ℃ to 40 ℃, preferably 2 ℃ to 36 ℃. The period of time may be, for example, 30 minutes to 300 minutes, as is known in the art.

For example, in the case where the mixture comprises yeast, a maturation step is preferred, in which case the temperature during maturation is preferably 20 ℃ to 40 ℃, more preferably 25 ℃ to 36 ℃.

The maturation step is further preferred in cases where the mixture is to obtain an increased viscosity, such as in cases where natural patatin is present as a gelling agent. In such a case, the temperature during curing is preferably from 0 ℃ to 20 ℃, more preferably from 0 ℃ to 10 ℃, even more preferably from 0 ℃ to 5 ℃.

The homogenized and optionally cured mixture is then baked in order to obtain a baked product. Baking is achieved by a heating step suitable for the type of baked product in question, as known in the art. Heating to a temperature of at least 125 ℃, preferably at least 150 ℃, more preferably at least 175 ℃ for a period of at least 15 minutes.

During the heating step, the mixture undergoes several changes that are conventional in the manufacture of baked products, and the patatin is denatured. The rate of patatin denaturation occurs slower than the heating rate of the surface temperature of the baked product, as the core temperature of the mixture only gradually rises during baking. Typically, the core temperature of the baked product does not rise above 100 ℃ during baking, such that the patatin remains at least partially intact to a degree sufficient to cause off-flavor formation during most of the baking period. This off-flavour formation can be avoided by selecting lipids according to the invention.

In a more preferred embodiment, the mixture does not contain an animal derived component. Animal derived ingredients include, for example, milk, cream, and eggs as known in the art. In such embodiments, the baked product is a plain baked product comprising only one or more vegetable lipids.

In a further preferred embodiment, the baked product is a gluten-free baked product. In such embodiments, the gluten-containing ingredient is not present in the final food product. Preferably, the gluten-free baked product comprises rice flour and/or potato starch, preferably rice flour and potato starch.

A particularly preferred type of baked product is muffin. In this embodiment, the mixture is a batter, wherein the batter may comprise 10 to 40 wt% water, preferably 15 to 35 wt%, more preferably 20 to 30 wt%. The mixture further comprises flour, preferably wheat flour, in an amount of 15 to 35 wt%, preferably 20 to 30 wt%. The lipids in the mixture used to make the muffins are present in an amount of 15 to 35 wt%, preferably 20 to 30 wt%.

The baked product obtained by the method of the invention, in which muffins are present, generally comprises the ingredients listed above for the method in the proportions outlined. However, according to common general knowledge, the mixture is modified in various ways by a heating step, which includes denaturation of patatin, gelation of flour, decomposition of sodium bicarbonate, etc., to produce the food product of the present invention obtainable by the above-described method.

The invention further provides a batter or dough for use in the preparation of a baked product comprising from 10 to 40 wt% water, preferably from 15 to 35 wt%, more preferably from 20 to 30 wt%. The mixture further comprises flour, preferably wheat flour, or for gluten-free products rice flour in an amount of 15 to 35 wt%, preferably 20 to 30 wt%. The lipids in the batter or dough are present in an amount of 15 to 35 wt%, preferably 20 to 30 wt%. The native patatin is present in the mixture in an amount of 0.1 to 25 wt%, preferably 0.5 to 20 wt%, more preferably 0.75 to 15 wt%. Optionally, the batter or dough comprises 0 to 35 wt%, preferably 10 to 30 wt%, more preferably 15 to 25 wt% sugar.

Sauce juice

In a further embodiment, the food product is a sauce. The sauce herein may be a seasoning such as salad dressing, or a gravy or broth. The sauce herein is preferably a sauce in the form of an emulsion, preferably an oil-in-water emulsion. The sauce in the form of an emulsion is preferably mayonnaise, dutch sauce, cocktail sauce, garlic sauce or sour and hot sauce (ravigotte sauce). A more preferred sauce of the present invention is mayonnaise.

In the method of the invention, wherein the food product is a sauce, the method comprises: providing a mixture comprising water, lipids, native patatin and optionally water-dispersible or water-soluble other ingredients; and homogenizing the mixture to obtain a sauce. In a preferred embodiment, for a sauce in the form of an emulsion, the method comprises: providing a mixture comprising water, native patatin and optionally other ingredients that are water-dispersible or water-soluble; homogenizing the mixture; and adding the lipid while mixing to obtain and maintain a stable emulsion.

In the method for preparing a sauce according to the invention, the native patatin, lipid and water are as previously defined.

For the type and amount of ingredients used for making the sauce and the preparation method used for making the sauce, reference is made to common general knowledge about the preparation of sauces, in particular emulsion-type sauces. For sauces, the amount of oil in the food product may be 20 to 80 wt.%, based on the total weight of the food product.

In a more preferred embodiment, the sauce is a puree sauce. The pure vegetable sauce contains no animal-derived components. Animal derived ingredients include, for example, milk, cream, and eggs as known in the art.

The sauce of the present invention may comprise, in% by weight of the sauce in question:

15 to 65% by weight of water, preferably (for the normal "full fat" variants) 15 to 30% by weight

0.25 To 5 wt% of native patatin, preferably 0.5 to 2.5 wt%

15 To 85% by weight of lipids, preferably (for the normal "full fat" variants) 50 to 85% by weight

The sauce of the present invention may further comprise optional water-dispersible or water-soluble optional other ingredients, such as maltodextrin in an amount of 0.01 to 1% by weight, each in an amount of 0.1 to 5% by weight of a flavour-imparting active such as vinegar, mustard, sugar and/or salt, and/or a stabilizing agent such as potassium sorbate in an amount of 0.01 to 1% by weight, based on the weight% of the sauce in question. Preferably, a preservative is also present.

In some embodiments, the sauce of the present invention is a "light" sauce, meaning that the sauce can be described as a low-fat sauce. In such embodiments, part of the lipid (50 to 75 wt.% of the lipid) may be replaced by, for example, cold water soluble starch and (further) water. In such embodiments, the "light" sauce comprises

30 To 65% by weight of water, preferably 50 to 65% by weight

0.25 To 5 wt% of native patatin, preferably 0.5 to 2.5 wt%

15 To 35 wt.% of lipids, preferably 20 to 30 wt.%

1 To 10% by weight of cold water soluble starch.

Suitable starches herein may be modified starches, such as cross-linked potato starch, acetylated potato starch, or preferably cross-linked acetylated potato starch. In a more preferred embodiment, the starch is a waxy starch, which is defined as a starch having an amylopectin content of 90% to 100% by weight.

For clarity and conciseness, features are described herein as part of the same or separate embodiments, however, it is to be understood that the scope of the invention may include embodiments having combinations of all or some of the described features.

Detailed Description

Examples

Chemical product

The patatin used was commercially available (SolanicAvebe). The potato fiber was PASELLI FP from Avebe.

The lipid, which is solid at room temperature, is 100% pure coconut oil (KTC); 100% red palm oil (AMAN PRANA); hydrogenated rapeseed oil; commercial vegetable oil a; commercial vegetable oil B, commercial oil palm stearin and commercial shea butter.

The lipid which is liquid or viscous at 20deg.C is sunflower seed oil (Reddy); olive pomace oil (Olio DI SANSA DI Oliva) (olive oil, kalliston); corn oil (Olitalia); soybean oil (Levo); grape seed oil (Saveurs DE LAPALISSE); rapeseed oil (Your Organic Nature); 100% pure sesame oil (Chee Seng); peanut oil (Heuschen & Schrouff) and rice oil (Alesie).

The organized vegetable protein in the experiment is organized soybean protein: soprotex N (Barentz).

Device for emulsifying

When the experiment represents "emulsification", a T18 Ultraturrax disperser with T18N (10 g or 19 g) dispersing tool or a T25 Ultraturrax disperser with T25N (8 g) dispersing tool from IKA was used. The results for both types of equipment are identical. Furthermore, an Analog vortex mixer from VWR was used, as well as a Multifure 1S-R or X3R bench centrifuge from Thermo Scientific. For weighing, a BP 3100S balance from sartorius was used.

Culturing patatin with lipid and extracting lipid

A3.3% potato glycoprotein solution was prepared in demineralized water. The solid lipid was melted at 50 ℃ or 60 ℃ except for palm stearin flakes, which were used in solid form. Lipids were added to patatin solution or to demineralised water at a ratio of 1:1 (w/w) which served as a control. The solution was mixed for 1 minute at about 10.000rpm through turrax, except for palm stearin flakes. The solution was then left at room temperature overnight with gentle shaking so that release of fatty acids and fat oxidation could occur.

Hexane was then added in an amount of about 5ml per 2 grams of solution and the sample was vortexed several times over a 30 minute period to extract lipids from the aqueous phase. Subsequently, the layers were separated by centrifugation (5 min, 4700rpm, swing-out). The hexane layer (top layer) was used to determine free fatty acids and/or pAV. The above protocol is followed unless otherwise indicated.

Determination of free fatty acid formation

Patatin cleaves the ester bond between the fatty acid and the glycerol core, thereby producing free fatty acids. Titration was used to determine the free fatty acid content of the patatin and lipid mixture after hexane extraction. The method is based on the chemical titration (Leray) method published in the Cyberlipid center.

A solvent mixture (ethanol/t-butyl methyl ether, 1/1, v/v) was prepared and 10ml of phenolphthalein solution was added. As a titrant, a solution of 10mM KOH in ethanol was prepared. The hexane layer of the oil phase was transferred by a glass pipette into a 100ml capped conical flask. The solvent mixture is added to obtain a solution of about 30ml to 50 ml. The titrant was added while stirring the solution on a magnetic stirrer to the end of the indicator (light purple for a few seconds). The amount of titrant added was determined by weighing the Erlenmeyer flask before and after the titrant was added. The weight was used to calculate the mmol base used per kg of oil. This value is corrected for the blank.

Where M _{Titration agent} is the mass of titrant added to the sample in g, M _{Titration agent} is the molar mass in mmol KOH/g titrant, and M _{Oil (oil)} is the mass of oil in the sample in g.

Determination of the p-Methoxyaniline value (pAV) of lipids

The secondary oxidation products were determined by measuring p-anisidine values (pAV) according to the American society of oleochemists method (AOCS, 2004, official methods Cd.18-90: american society of oleochemists official methods and recommended practice). The method can detect fatty aldehyde, especially unsaturated fatty aldehyde. The p-methoxyaniline value is defined as 100 times the optical density measured at 350nm in a 1cm cuvette of a solution containing 1.00g of oil in 100mL of a mixture of solvent and p-methoxyaniline reagent (20 mM p-methoxyaniline, SIGMAALDRICH A88255).

Determination of fatty acid composition by gas chromatography

The fatty acid composition of the lipids was determined by GC based on full lipid hydrolysis and conversion of fatty acids to methyl esters.

About 5mg of lipid sample was weighed into a 20ml glass tube, to which 2ml of methanol containing 50M NaOH was added. The tube was closed and incubated in a block heater at 70℃for 30 minutes. After cooling to room temperature, 3ml of 20% BF ₃ reagent in MeOH was added to the tube to effect methylation of the fatty acids to obtain fatty acid methyl esters (FAME's).

The sample was cooled to room temperature, followed by the addition of 5ml of saturated aqueous NaCl solution and 2.5ml of n-hexane. The tube was closed and vortexed with a tube rotator for 1 min and mixed for 15 min. 2ml was taken from the top hexane layer and transferred to GC.

Example 1: the fatty acid composition of the various lipids was determined.

Lipids were purchased as indicated. The fatty acid composition of the lipids was determined following the protocol described above. The results are shown in table 1.

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Example 2: free fatty acids are released from lipids after exposure to native patatin.

To assess the stability of the different lipids in the presence of patatin, a series of emulsions were prepared from 33 grams patatin per liter of softened aqueous solution and equal amounts of lipid by weight. The fat was melted before use and the oil was used as is.

Table 2: the different lipids form free fatty acids after incubation with patatin

Lipid and water were emulsified by running an Ultraturrax disperser (T18 Ultraturrax disperser with T18N dispersing means) at 10krpm for 1 minute and these emulsions were incubated at ambient temperature (20 ℃ ±0.2 ℃) or 40 ℃ for one day with gentle agitation. The blank was measured at room temperature.

Determining the free fatty acid content of the oil by said titration method; pAV was also determined. The results are provided in table 2.

The results in table 2 show that in all cases, higher culture temperatures resulted in higher free fatty acid content, which was used as an accelerated test to determine the production of free fatty acids in meat substitutes. Furthermore, this suggests that in general food products, higher preparation temperatures lead to faster free fatty acid production. High free fatty acid content can lead to off-flavors, for example, due to the presence of free fatty acids or further oxidation of free fatty acids.

Example 3: off-flavor formation in potato glycoprotein-containing emulsions prepared with various lipids

An emulsion was prepared from a 10wt% solution of patatin in water by emulsifying the lipid in a patatin solution: the weight ratio of the lipid is 1:2. The formation of off-flavors in the emulsion was tested by sensory testing by a panel of trained sensory testers. The test was performed immediately after preparation and after two days of storage at room temperature, these conditions simulating accelerated cold pot life. The results are shown in table 3.

The results show that lipids with the fatty acid content specified herein do not develop off-flavors immediately after preparation and are storage stable. Lipids not meeting this definition can generate serious off-flavors immediately after preparation and can become worse even after storage.

Table 3: results of sensory testing of patatin-lipid emulsions

Lipid	Peculiar smell after preparation	Peculiar smell after storage
			Sunflower seed oil	-	-
Olive oil	-	-
			Rapeseed oil	-	-
Rapeseed oil-hydrogenation	-	-
			Corn oil	-	-
Soybean oil	-	-
			Rice oil	-	-
Sesame oil	-	-
			Peanut oil	-	-
Grape seed oil	-	-
			Vegetable fat A	-	-
Vegetable fat B	-	-
			Coconut oil	++	+++
Palm kernel oil	+	+
			Red palm oil	+	+

* -No detection; + detection; ++ neutral off-flavors; ++ + very much intense peculiar smell

Based on the combined results of examples 2 and 3, it can be concluded that: if pAV is kept at 2 or less, preferably 1.5 or less, even more preferably 1 or less, no off-flavor is generated. Furthermore, it can be concluded that: if the free fatty acid release is generally less than 50mmol/kg oil, preferably less than 40mmol/kg oil, no off-flavors are produced.

Example 4: off-flavor formation in potato glycoprotein-bound meat substitutes prepared with various lipids

A series of original type meat substitutes were prepared using various lipids. Meat substitutes were prepared according to the standardized formulations shown below, following standardized procedures.

The textured vegetable protein is hydrated and then mixed with the dry ingredients and sunflower seed oil in a Hobart mixer. Another portion of the variable lipid (melted if necessary) is introduced and further mixed to obtain a homogeneous mixture. The mixture is shaped into a hamburger patty and allowed to set.

Immediately after preparation and after two days of storage at room temperature, off-flavor formation was assessed by sensory testing by a panel of trained sensory testers. These conditions simulate accelerated cold pot life. The results are shown in table 4.

Table 4: off-flavors in meat substitutes prepared with various lipids are formed.

Variable lipids	Peculiar smell after preparation	Peculiar smell after storage
			Sunflower seed oil	-	-
Olive oil	-	-
			Rapeseed oil	-	-
Rapeseed oil-hydrogenation	-	-
			Corn oil	-	-
Soybean oil	-	-
			Rice oil	-	-
Sesame oil	-	-
			Peanut oil	-	-
Grape seed oil	-	-
			Vegetable fat A	-	-
Vegetable fat B	-	-
			Coconut oil	+++	+++
Palm kernel oil	+	++
			Red palm oil	+	++

* -No detection; + detection; ++ neutral off-flavors; ++ + very much intense peculiar smell

The results indicate that in meat substitutes using native patatin as binder, the lipids as specified herein inhibit off-flavor formation.

Example 5: off-flavor formation in baked products made from natural patatin in combination with various lipids

As a model baked product, a plain muffin was prepared. However, the same method may be employed using common knowledge about the preparation of other baked products, preferably plain baked products, in order to obtain baked products such as biscuits, cakes, pies, macarons, sponge cakes or wafers.

The plain (egg-free) muffin is prepared by preparing a batter to comprise a mixture of water, natural potato glycoprotein and various lipids.

The native patatin is introduced into the batter as a pure native patatin (Solanic 200 ("S200"), commercially available from Avebe) or as a native patatin mixture ("PR mixture") comprising native patatin and native patatin inhibitor in a ratio of about 1:1. The lipids used were sunflower seed oil ("SF") (lipid according to the invention) and coconut oil ("Coco") as reference lipids.

The muffins were prepared according to the following ingredients:

Muffins are prepared by the following method: mixing the dry ingredients into a homogeneous mixture at room temperature (20 ℃); adding lipid and water to the dry mixture; and mixing the material into a batter having a smooth and silky appearance for two minutes.

The batter was introduced into the paper cup in an amount of about 50 ml. Wherein the total time of contact of the native patatin with the lipid at room temperature is about ten minutes.

The paper cup with batter was then baked in an oven (Probat) for 33 minutes with an upper temperature of 195 ℃ and a bottom temperature of 185 ℃ and finally a5 minute valve was opened.

According to common knowledge about preparing baked goods, the heating temperature is the outside (oven) temperature; the core temperature of the baked product will gradually rise to about 95 ℃ during baking, at which point the baked product is ready. This leaves an important period of time in which the lipid is in contact with the native patatin at an increased temperature, wherein this period of time is associated with accelerated off-taste formation of the patatin before denaturation at the highest temperature.

The organoleptic characteristics of the prepared batter and the baked muffins were evaluated by a group of trained professionals according to common practices in the food industry.

Table 5: off-flavor formation in baked products

Composition of the components	SF-S200	SF-PR mixture	Coco-S200	Coco-Pr mixture
					After mixing	-	-	++	+
After baking	-	-	+++	++

* The detected off-flavor intensity ranges from "+" (low intensity) "+++"' (very strong) strength of (d) are ordered; "-": meaning undetectable.

The results show that both the batter comprising patatin and coconut oil (before baking) and the muffin (after baking) have off-flavors, whereas the batter comprising patatin and the lipid of the invention and the muffins prepared therefrom have no off-flavors. The patatin in combination with the lipid as specified herein does not result in any off-taste in the baked product, in the batter or after baking. Furthermore, the results demonstrate that by creating a situation in which native patatin is contacted with lipids not according to the invention at increased temperatures, off-flavors are produced in an accelerated manner. This can be avoided by applying the lipid of the present invention, thereby preventing off-taste formation.

Example 6: reduction of off-flavors in plain egg products (vegetable eggs)

The plain egg product is prepared according to the following ingredients:

	Formulation 1	Formulation 2
			Composition of the components	％(asis)	％(asis)
Solanic 200	5	4
			Isolated soy protein	10
Pumpkin seed protein		10
			Corn starch	5	4
Lipid	10	10
			Salt	1	1
Egg essence	On demand	On demand
			Water and its preparation method	69	71

Soy protein isolate: ADM (ADM); corn starch: cargill b.v.; egg essence: 24Mantra; pumpkin seed proteins were obtained from commercial pumpkin seeds purchased in local supermarkets. The seeds were soaked in drinking water for 2h at ambient temperature. After peeling off the peel, the seeds were ground in a blender. The skin was discarded. After milling, the material was extruded through cheesecloth (150 μm mesh) to obtain a soluble protein solution. The solution was then fat extracted with pentane (5:1 (v/v) ratio, respectively) at ambient temperature 5 for 2h while mixing. After centrifuging the mixture at 4,000g, the organic phase (containing fat) was removed by decantation. The aqueous phase is combined with the obtained particles and homogenized.

The pH of the aqueous protein mixture was adjusted to pH 8.5 using 1M NaOH. Short mixes were used to homogenize the protein and freeze-dry it to reach a moisture content of less than 10%.

Preparation and results

The indicated proteins, corn starch, egg flavor and salt were dry blended into a homogeneous powder mixture. Subsequently, lipid oil and water were added to the powder mixture and the total mixture was thoroughly mixed in a Hobart mixer to obtain a plain raw egg batter in the form of an emulsion. The batter was stored cold (4 ℃) for two days.

The batter was fried in a pan until egg-like gelatinization occurred and until golden yellow. Similar to the preparation of "fried eggs", frying is performed.

The nature of the lipids changed and the off-note formation was determined by sensory evaluation.

Table 6: off-flavors in egg substitutes prepared with various lipids develop.

Variable lipids	Peculiar smell after cold storage
		Sunflower seed oil	-
Corn oil	-
		Coconut oil	+++

* -No detection; + detection; ++ neutral off-flavors; ++ + very much intense peculiar smell

The results show that off-flavor formation is inhibited in egg substitutes prepared with native patatin and the lipid of the invention.

Example 7: odor reduction in sauce

As a model sauce, a vegetable (plain) mayonnaise was prepared according to the following ingredients.

Mayonnaise is prepared by introducing cold water and mustard into a kitchen blender. Natural patatin (Solanic 200), maltodextrin, salts, sugar, preservative (potassium sorbate) were added and mixed with water and mustard to obtain a homogeneous dispersion. The lipids are slowly added while mixing at high intensity in order to obtain a stable emulsion without "breaking" the emulsion. When about 2/3 of the lipid has been added, the vinegar and lemon juice are mixed, then the remaining oil is slowly added and homogenized to obtain a plain mayonnaise that is smooth and milky white.

Mayonnaise was filled into sealable containers and stored cold (4 ℃) for several days.

	％	g	％	g
					Water and its preparation method	57.8	433.5	21.5	161.3
Eliane SC160	4.5	33.8	0	0
					Solanic 200	1	7.5	1	7.5
Avebe MD20	0.1	0.75	0.1	0.75
					Dirong mustard	2	15	2	15
Sugar	3.5	26.3	3.5	26.3
					Salt	1	7.5	1	7.5
Potassium sorbate	0.1	0.75	0.1	0.75
					Sunflower seed oil	25	187.5	65	487.5
Vinegar 5%	5	37.5	3	22.5
					Lemon juice			2.8	21
Total (S)	100	750	100	750

The lipid properties were changed and after three days the off-taste reduction was assessed by sensory evaluation.

Table 7: off-flavors in mayonnaise prepared with various lipids are formed.

Variable lipids	Peculiar smell after cold storage
		Sunflower seed oil	-
Corn oil	-
		Coconut oil	+++

* -No detection; + detection; ++ neutral off-flavors; ++ + very much intense peculiar smell

The results show that in mayonnaise prepared with native patatin and the lipid of the present invention, off-flavor formation is inhibited.

Claims (31)

1. A method for making a food product other than a meat substitute, the method comprising

A) Providing a mixture comprising water, natural patatin and a lipid, wherein the lipid is defined as a substance comprising fatty acid triesters of glycerol, wherein the fatty acids in the lipid comprise less than 2% by mass of fatty acids having a chain length of C12 or less,

And wherein the amount of lipid relative to the native patatin is expressed as a weight ratio of lipid to native patatin of 90:1 or less;

b) The food product is prepared.

2. The method of claim 1, wherein the fatty acids in the lipid comprise less than 2% by mass of fatty acids having a chain length of C14 or less.

3. The method according to claim 1 or 2, wherein at least 98% by mass of the fatty acids in the lipid are fatty acids with a chain length of C12 or more, preferably C14 or more.

4. A method according to any one of claims 1 to 3, wherein the lipid comprises one or more lipids of the group of: corn oil, soybean oil, canola oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil, wherein the lipids may optionally have been hydrogenated.

5. The method according to any one of claims 1 to 4, wherein the lipids provided to the mixture comprise less than 18mmol of free fatty acids per kg of lipids, and/or wherein the total amount of diacylglycerols and monoacylglycerols is less than 10wt% relative to the total lipids.

6. The method of any one of claims 1 to 5, wherein making the food product comprises one or more of the following steps: shaping, mixing, cooling, heating, fermentation, storage in combination with other ingredients and/or for a period of time, preferably cold storage at a temperature below 10 ℃.

7. The method according to any one of claims 1 to 6, wherein the food product is selected from batter, dough, baked products, cheese, cream cheese, butter, yoghurt, sauce, dressing, cream, plain egg products or fried snacks.

8. The method according to any one of claims 1 to 7, wherein the food product is a pure vegetarian food product, defined as a food product that does not comprise an animal derived ingredient.

9. The method according to any one of claims 1 to 8, wherein making the food product comprises the step of heating the food product to a temperature of at least 75 ℃, preferably at least 125 ℃ for a period of at least 1 minute, preferably at least 15 minutes.

10. The method of claim 9, wherein the food product is a baked product, the method comprising

A) Providing a mixture comprising water, flour, native patatin and said lipid;

b) Homogenizing and optionally curing the mixture; and

C) The mixture is heated to a temperature of at least 125 ℃ for a period of at least 15 minutes.

11. The method of any one of claims 9 to 10, wherein the mixture further comprises one or more of: sugar, artificial sweetener, emulsifier, yeast, leavening agent, coloring agent, flavoring agent and/or other optional ingredients.

12. The method according to any one of claims 1 to 8, wherein making the food product comprises the step of cooling to a temperature of-35 ℃ to 20 ℃.

13. A method according to any one of claims 1 to 8 or 12, wherein the food product is a sauce, the method comprising: providing a mixture comprising water, lipids, native patatin and optionally other ingredients; and homogenizing the mixture to obtain the sauce.

14. A method according to any one of claims 1 to 8 or 12, wherein the food product is an emulsified sauce, the method comprising: providing a mixture comprising water, native patatin and optionally other ingredients; homogenizing the mixture; and adding the lipid while mixing so as to obtain a stable emulsion.

15. The method of any one of claims 1 to 8 or 12, wherein the food product is a plain egg product, the method comprising: providing a mixture comprising water, native patatin, the lipid and optionally other ingredients; homogenizing and optionally aerating the mixture to obtain a batter; and heating the batter to a temperature of at least 75 ℃ for at least one minute.

16. The method of claim 15, wherein the plain egg product comprises one or more of the following as optional other ingredients

-One or more proteins derived from tubers, cereals, nuts or beans, preferably soy protein, pea protein, wheat protein/gluten, potato protein, fava bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelt wheat protein, pumpkin seed protein;

-one or more starches derived from tubers, cereals or legumes, preferably potato starch, tapioca starch, rice starch, maize starch, wheat starch or pea starch;

-one or more salts, preferably sodium chloride or potassium chloride;

One or more additives, preferably flavouring, colouring or texturizing agents

-One or more of fruits, vegetables, nuts or tubers.

17. A food product obtainable by the method according to any one of claims 1 to 16.

18. A food product other than a meat substitute prepared from water, natural patatin and a lipid, wherein the lipid is defined as a substance comprising fatty acid triesters of glycerol, wherein fatty acids in the lipid comprise less than 2% by mass of fatty acids having a chain length of C12 or less, and wherein preferably the fatty acids comprise less than 2% by mass of fatty acids having a chain length of C14 or less, and wherein the amount of lipid relative to patatin is expressed as a weight ratio of lipid to patatin of 90:1 or less.

19. The food product according to claim 18, wherein the food product is a pure vegetarian food product, defined as a food product that does not comprise an animal derived ingredient.

20. The food product according to claim 18 or 19, wherein the food product is a batter, a dough, butter, cheese, cream cheese, yoghurt, sauce, dressing, a plain egg product or cream.

21. The food product according to any one of claims 18 to 20, wherein the food product is not heated to a temperature above 60 ℃, the food product comprising water, native patatin and the lipid.

22. The food product according to any one of claims 18 to 20, wherein the food product is a baked product prepared from water, natural patatin, flour and the lipid.

23. The baked product of claim 22, wherein the baked product further comprises one or more of: sugar, artificial sweetener, emulsifier, yeast, leavening agent, coloring agent, flavoring agent and/or other optional ingredients.

24. A baked product according to any of claims 22 or 23 wherein the baked product is selected from muffins, biscuits, cakes, pies, macarons, sponge cakes or wafers.

25. A batter or dough for use in the preparation of a baked product, the batter or dough comprising from 10 to 40 wt% water, from 15 to 35 wt% flour, from 15 to 35 wt% lipid and from 0.1 to 25 wt% native potato glycoprotein.

26. Food product according to any one of claims 18 to 21, which is a sauce, wherein the sauce comprises, in weight% of the total weight of the sauce,

15 To 65% by weight of water

0.25 To 5% by weight of native patatin

15 To 85% by weight of lipid.

27. A sauce according to claim 26, wherein the sauce is a full fat sauce comprising 15 to 30 wt% water, 0.25 to 5 wt% native potato glycoprotein and 50 to 85 wt% lipid, or wherein the sauce is a low fat ("light") sauce comprising 30 to 65 wt%, preferably 50 to 65 wt% water, 0.25 to 5 wt%, preferably 0.5 to 2.5 wt% potato glycoprotein, 15 to 35 wt%, preferably 20 to 30 wt% lipid, and 1 to 10 wt%, preferably 2 to 8 wt% cold water soluble stable and cross-linked starch.

28. A sauce according to claim 26 or 27, further comprising, in weight% of the total weight of the sauce, one or more optional ingredients selected from the group of: taste active agents such as vinegar, mustard, sugar, salt, vanilla and/or spice; stabilizers such as potassium sorbate; texturizing agents such as ordinary or modified starches; a hydrocolloid; maltodextrin; wherein one or more optional ingredients are preferably present in an amount of 0.1 to 5% by weight of each ingredient.

29. The food product according to any one of claims 18 to 20, wherein the food product is a plain egg product prepared from: calculated as weight percent of the plain egg product,

● 55 To 85 wt%, preferably 60 to 75 wt% of water; and

● 3 To 15 wt%, preferably 5 to 15 wt% lipid; and

● 1 To 15 wt% native patatin, preferably 2 to 10 wt%.

30. A batter for use in preparing a plain egg product, the batter comprising

● 55 To 85 wt%, preferably 60 to 75 wt% of water; and

● 3 To 15 wt%, preferably 5 to 15 wt% lipid; and

● 1 To 15 wt% native patatin, preferably 2 to 10 wt%.

31. The plain egg preparation of claim 29 or the batter for a plain egg preparation of claim 30, further comprising at least one of the following

-One or more proteins derived from tubers, cereals, nuts or beans, preferably soy protein, pea protein, wheat protein/gluten, potato protein, fava bean protein, mung bean protein, mushroom protein, sesame seed protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelt wheat protein, pumpkin seed protein;

-one or more starches derived from tubers, cereals or legumes, preferably potato starch, tapioca starch, rice starch, maize starch, wheat starch or pea starch;

-one or more salts, preferably sodium chloride or potassium chloride;

-one or more additives, preferably flavouring, colouring or texturizing agents; -one or more of fruits, vegetables, nuts or tubers.