EP4593622A1

EP4593622A1 - Binder comprising pea protein and sugar beet pectin for use in meat analogues

Info

Publication number: EP4593622A1
Application number: EP23782804.1A
Authority: EP
Inventors: Pascal Bernd MOLL; Hanna Elina SALMINEN; Christophe Joseph Etienne Schmitt; Lucie STADTMUELLER; Jochen Weiss
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 2022-09-28
Filing date: 2023-09-26
Publication date: 2025-08-06
Also published as: IL319864A; WO2024068633A1

Abstract

The invention relates to a method of making a meat analogue comprising texturized protein and optionally an animal fat mimetic, said method comprising (i) preparing a binder mixture by mixing pea protein, pectin, and salt in water; optionally adding laccase enzyme, and mixing; (ii) mixing the texturized protein, or the texturized protein and animal fat mimetic, with the binder mixture; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue, wherein the pectin comprises ferulic acid moieties.

Description

Binder comprising pea protein and sugar beet pectin for use in meat analogues

Introduction

Plant-based meat analogues have experienced a boost in sales and innovations in recent years and developed from a niche product into a well-established product category. This is due to consumer perception that the plant-based meat analogues are better for the environment and their own health. All meat analogues share the aim of recreating the properties of the traditional meat product as closely as possible, however, the processes and formulations differ depending on the product category. For instance, whole-cut meat analogues consist of fibrous chunks that are mainly produced by extruding a protein-rich raw material. Lipids, colorants, and flavors are used as well, but they are not necessarily needed for the coherence of the final product. Meat analogues that resemble so-called ground and bound products such as burgers, patties, and nuggets also consist of textured protein pieces, however, they are processed into much smaller particles as compared to whole-cut products and then mixed with other ingredients like fat pieces. Textured vegetable protein and fat pieces are not necessarily sticky on their own and therefore a binder component is necessary to hold everything together and create a coherent and appealing product.

Binders function through a variety of mechanisms. In burger patties, binders build a continuous layer around the different structural elements and solidify, thereby setting the whole matrix and preventing collapse similar to the meat original. Methylcellulose solutions are able to reversibly build a gel upon heating, making it the most frequently used binder in burger patty analogues. Methylcellulose, however, is perceived as unnatural by consumers who increasingly try to avoid it. Furthermore, binding mechanism in another product category, namely in bacon-type meat analogues, is rather dominated through adhesion and cohesion, in other words the stickiness, as here large pieces of textured vegetable proteins and fat mimic or mimetic must be glued together. Therefore, gelling is of limited importance and other factors that govern stickiness come into play. Potentially, stickiness and hence the binding strength increases with the ability of the binder i) to thermodynamically adsorb to the adherend textured protein or fat mimic layer and build interactions, ii) to mechanically interlock with the adherend, and iii) to form covalent interactions with the adherend. These are influenced by factors such as the deformability and wetting of the binder as well as the chemical makeup and reactivity of both the binder and the adherend, and the surface roughness of the adherend.

Sakai Kiyoto et al, Scientific Reports, vol. 1, no. 1 (2021) aims to develop a binding system to be used in meat analogues. Sugar beet pectin is applied directly as binder to soy TVP and cross-linked by use of laccase. In WO2022/173018, pectins are directly mixed with the texturized vegetable protein and then laccase is used for incubation. However, using these approaches, the molding and handling of burgers at industrial scale is difficult.

There is a clear need for improved methods of making meat analogues with clean label binders that perform as well as or better than binders which are currently used.

Summary of the invention

The inventors have surprisingly found that preparing a binder composed of a mixture of pea protein and sugar beet pectin at a specific pH and mixing ratio allows the formation of a viscous binder due to the formation of complexes between pea and sugar beet pectin. This enables handling and molding of the burger because the water can be retained. A subsequent incubation step with laccase helps to achieve a good final texture.

Embodiments of invention

The invention relates to a method of making a meat analogue, said method comprising (i) preparing a binder mixture by mixing legume protein and pectin; (ii) mixing the binder mixture with texturized protein; (iii) incubating; and (iv) forming a meat analogue.

The invention relates to a method of making a meat analogue, said method comprising (i) preparing a binder mixture by mixing legume protein and pectin in water and mixing; (ii) mixing the binder mixture with texturized protein; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue.

The invention further relates to a method of making a meat analogue comprising texturized protein and optionally a fat mimetic, said method comprising (i) preparing a binder mixture by mixing legume protein and pectin in water; optionally adding laccase enzyme, and mixing; (ii) mixing the binder mixture with texturized protein, or with texturized protein and fat mimetic; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue.

The invention further relates to a method of making a meat analogue comprising texturized protein and optionally an animal fat mimetic, said method comprising (i) preparing a binder mixture by mixing pea protein, pectin, and salt in water; optionally adding laccase enzyme, and mixing; (ii) mixing the binder mixture with texturized protein, or with texturized protein and animal fat mimetic; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue, wherein the pectin comprises ferulic acid moieties.

The invention further relates to a method of making a meat analogue comprising texturized protein and optionally an animal fat mimetic, said method comprising (i) preparing a binder mixture by mixing pea protein, pectin, and salt in water; optionally adding laccase enzyme, and mixing; (ii) applying the binder mixture between layers of texturized protein, or between layers of texturized protein and animal fat mimetic; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue, wherein the pectin comprises ferulic acid moieties.

In one embodiment, the pea protein and pectin are present in the binder mixture at a wt % ratio of between 1:1 to 10:1, preferably about 2:1.

In one embodiment, the pea protein and pectin are present in the binder mixture at a combined concentration of between 20 to 30 wt%.

In one embodiment, the binder mixture is adjusted to between pH 5.0 to 7.0 before addition of laccase enzyme, preferably to about pH 6.0.

In one embodiment, the binder mixture comprises between 50 to 150 mM sodium chloride, or about lOOmmM sodium chloride.

In one embodiment, the binder mixture comprises between 60 to 80 wt% water.

In one embodiment, the pectin is sugar beet pectin, and laccase enzyme is added into the binder mixture.

In one embodiment, the pectin is apple pectin and wherein the apple pectin is mixed in water with calcium salt, preferably calcium chloride. In one embodiment, the legume protein comprises at least 80 wt% protein. Preferably, the legume protein is a legume protein isolate. Preferably, the legume protein isolate is pea protein isolate.

In one embodiment, the pea protein is a pea protein isolate, preferably a homogenized pea protein isolate. Using a homogenized pea protein isolate increases surface area and increases the probability of cross links.

In one embodiment, the binder mixture comprises at least about 100 nkat laccase per gram of total solids.

In one embodiment, the laccase enzyme is mixed in water before adding to the mixture of pea protein, pectin, and salt.

In one embodiment, the texturized protein comprises tyrosine residues.

In one embodiment, the binder mixture is incubated at about 40°C for between 2 to 4 hours in step (iii).

In one embodiment, the animal fat mimetic comprises soy protein isolate and canola oil.

In one embodiment, the binder is unsolidified before mixing in step (ii)

In one embodiment, the texturized protein is texturized soy protein.

In one embodiment, the binder mixture is applied between layers of texturized protein, or layers of texturized protein and animal fat mimetic.

The invention further relates to a meat analogue comprising (i) texturized protein and optionally animal fat mimetic; and (ii) a binder mixture comprising pea protein isolate and pectin, preferably sugar beet pectin.

In one embodiment, the meat analogue is made by a method as described herein.

In one embodiment, the pea protein isolate and pectin are present in the binder at a wt % ratio of between 1:1 to 10:1, preferably about 2:1, and at a combined concentration of between 20 to 30 wt%.

In one embodiment, the pea protein isolate is a homogenized pea protein isolate.

In one embodiment, the texturized protein comprises tyrosine residues. In one embodiment, the binder mixture is applied between layers of texturized protein, or layers of texturized protein and animal fat mimetic.

In one embodiment, the meat analogue comprises between 60 to 80 wt% water.

In one embodiment, the meat analogue is a chicken analogue, sausage analogue, bacon analogue or a burger analogue.

The invention further relates to the use of pea protein and pectin to make a binder mixture for a meat analogue, wherein the pectin is preferably sugar beet pectin.

In one embodiment, the pea protein and pectin are present in the binder mixture at a wt % ratio of between 1:1 to 10:1, preferably about 2:1, and at a combined concentration of between 20 to 30 wt%.

In one embodiment, the binder mixture comprises between 50 to 150 mM sodium chloride.

In one embodiment, the binder mixture comprises between 60 to 80 wt% water.

In one embodiment, the pectin is apple pectin and wherein the apple pectin is mixed in water with calcium salt, preferably calcium chloride.

In one embodiment, the legume protein comprises at least 80 wt% protein. Preferably, the legume protein is a legume protein isolate. Preferably, the legume protein is pea protein.

In one embodiment, the pea protein is a pea protein isolate, preferably a homogenized pea protein isolate.

In one embodiment, the texturized protein comprises tyrosine residues. In one embodiment, the binder mixture is incubated at about 40°C for between 2 to 4 hours.

In one embodiment, the binder mixture is unsolidified before mixing.

In one embodiment, the texturized protein is texturized soy protein.

Detailed description of invention

The meat analogue may comprise 15 to 90 wt.% texturized protein, preferably 20 to 85 wt.% texturized protein. Preferably, the meat analogue comprises 20 to 40 wt.%, or about 32 wt.% texturized vegetable protein.

The texturized protein may be derived from legumes, cereals, fruits, or oilseeds. For example, the texturized protein may be derived from soy, pea, wheat, faba bean, chickpea, lentils, citrus fruits, or sunflower.

Preferably, the texturized protein is soy protein, pea protein, chickpea protein, faba bean protein, sunflower protein, wheat gluten, and combinations of these. Preferably, the texturized protein is textured vegetable protein, for example textured soy protein, textured pea protein, textured chickpea protein, textured faba bean protein, textured lentil protein, textured sunflower protein, and/or combinations of these. More preferably, the texturized protein is textured soy protein. The texturized protein may be made by extrusion to make a texturized protein.

The meat analogue may comprise 10 wt.% to 95 wt.%, or 20 wt.% to 95 wt.%, or 25 wt.% to 95 wt.%, or 25 wt.% to 85 wt.%, or 25 wt.% to 75 wt.%, or 30 wt.% to 70 wt.%, or 40 wt.% to 70 wt.%, or 50 wt.% to 65 wt.%, 50 wt.% to 60 wt.%, or about 55 wt.% vegetables, legumes and/or cereals. The meat analogue may be a vegetable burger, vegetable patty, vegetable schnitzel, vegetable ball, or similar. Preferably, the meat analogue is cooked, for example deep fried, pan fried, microwaved, oven baked, and combinations of these. The meat analogue can be stored frozen prior or after cooking. The meat analogue may have a temperature of between 15 to 35°C when consumed.

Preferably, the meat analogue is devoid or substantially devoid of additives.

The invention also relates to a meat analogue made according to a method as described herein.

The compositions disclosed herein may lack any element that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" and "containing" the components identified. Similarly, the methods disclosed herein may lack any step that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" and "containing" the steps identified. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein unless explicitly and directly stated otherwise.

Unless defined otherwise, all technical and scientific terms and any acronyms used herein have the same meanings as commonly understood by one of ordinary skill in the art in the field of the invention. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.

The term "wt%" or "w/w" used in the description refers to weight % of the total composition, for example of the total meat analogue composition.

As used herein, "about," and "approximately" are understood to refer to numbers in a range of numerals, for example the range of -40% to +40% of the referenced number, more preferably the range of -20% to +20% of the referenced number, more preferably the range of -10% to +10% of the referenced number, more preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, most preferably -0.1% to +0.1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

The term "additive" refers to isolated, extracted polysaccharide molecules which typically undergo chemical modification during manufacturing. The term "additive" includes one or more of modified starches, hydrocolloids (for example, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, konjac gum, carrageenans, xanthan gum, gellan gum, locust bean gum, guar gum, alginates, agar, gum arabic, gelatin, Karaya gum, Cassia gum, microcrystalline cellulose, ethylcellulose); emulsifiers (for example, lecithin, mono and diglycerides, PGPR); whitening agents (for example, titanium dioxide); plasticizers (for example, glycerine); anti-caking agents (for example, silicon-dioxide).

The term "additive" includes modified one or more of modified starches, hydrocolloids, and emulsifiers.

The terms "food", "food product" and "food composition" mean a product or composition that is intended for ingestion by an animal, including a human, and provides at least one nutrient to the animal or human.

The term "binder" or "binding system" as used herein relates to a substance for holding together particles and/or fibres in a cohesive mass. It is an edible substance that in the final product is used to trap components of the foodstuff with a matrix for the purpose of forming a cohesive product and/or for thickening the product.

The term "substantially devoid" insofar as it relates to an ingredient means that the ingredient is present in an amount of less than less than 0.5 wt%, or less than 0.1 wt.%, or is entirely absent. The term "textured protein" or "texturized protein" as used herein is preferably derived from legumes, cereals or oilseeds. For example, the legume may be soy or pea, the cereal may be gluten from wheat, the oilseed may be sunflower. In one embodiment, the textured protein is made by extrusion. This can cause a change in the structure of the protein which results in a fibrous, spongy matrix, similar in texture to meat. The textured protein can be dehydrated or non-dehydrated. In its dehydrated form, textured protein can have a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat.

The term "cereals" includes wheat, rice, maize, barley, sorghum, millet, oats, rye, triticale, fonio and pseudocereals (for example, amaranth, breadnut, buckwheat, chia, cockscomb, pitseed goosefoot, quinoa, and wattleseed).

Examples

Example 1

Binding properties of the binder systems

The binding performance of a binder based on a blend of pea protein and sugar beet pectin was investigated and an evaluation was made of the influence of laccase-induced solidification. Methylcellulose served as a benchmark as it is ubiquitously used as binder in meat analogues. Although the binding between the textured vegetable protein (TVP) and the fat mimic layers is most important in bacon analogues, the binding strength between the same structural elements (TVP/TVP and fat mimic/fat mimic) is also of interest as it allows to estimate the binding performance in other application scenarios as well. Furthermore, the binding strength was tested at 25 and 70 °C as the product should resist collapse during consumer preparation.

The pea protein-sugar beet pectin mixture is viscoelastic with a certain balance between adhesion and cohesion and was therefore promising to be used as sticky food glue (unpublished data). It had a medium binding force between two TVP layers at 25°C (F = 3.5 ± 1.3 N), which was significantly higher (p < 0.05) than between a TVP and a fat mimic layer (F = 1.8 ± 0.8 N), however, there was no significant difference in the binding work (p > 0.05) (Figure 1 - A). The lower binding strength between the TVP and the fat mimic may arise from the lack of adhesion of the binder to the fat mimic, which was noticeable after the tensile strength test (not shown). Both binding force and work at 70 °C were significantly lower (p < 0.05) than at 25 °C, however, there was no difference in binding strength forthe two different structures (TVP/TVP and TVP/fat mimic) (Figure 1 - D). Still, the lower adhesion of the binder to the fat mimic layer was visible (not shown).

Figure 1 shows the maximum force and work during a tensile strength test of pea protein- sugar beet pectin mixtures (r = 2:1, 25% w/w, 100 mM NaCI) without laccase (A, D) and with laccase (B, E), and methylcellulose hydrogels (C, F) acting as binder between textured vegetable protein(s) (TVP) and/or fat mimic(s) (Fat) at 25 and 70°C. Data points with different small and capital letters denote a statistical difference (p < 0.05) within each temperature (impact of binder) and within each binder (impact of temperature), respectively, n.d. = not determined.

The solidification of the pea protein-sugar beet pectin binder upon addition of laccase led to a significantly (p < 0.05) higher binding force and work for both TVP-TVP (F = 6.3 ± 2.6 N; W = 4.3 ± 2.1 mJ) and TVP-fat mimic layers (F = 4.0 ± 1.1 N; W = 2.0 ± 0.8 mJ) (Figure 1 - B) than for the ones without laccase (Figure 1 - A). For all pea protein-sugar beet pectin mixtures treated with laccase, clusters of solidified binder were visible after tensile strength test (not shown) that may have contributed to increased binding strength. In addition, an improved adhesion of the solidified binder to the fat mimic was visible with less spots showing adhesive failure of the binder to the fat mimic (not shown), which also strengthened binding between the two structural elements. Again, the binding strength of laccase-treated pea protein-sugar beet pectin mixture decreased (p < 0.05) at 70 °C (Figure 1 - E), however, it was still higher (p < 0.05) compared to the pea protein-sugar beet pectin mixture without laccase addition (Figure 1 - D).

The methylcellulose hydrogel showed the lowest (p < 0.05) binding force at 25 °C among the tested binders (F = 0.5 ± 0.4 N) when it was applied between two TVP layers (Figure 1 - C). The binding force was higher (F = 2.0 ± 1.1 N) when a TVP layer was glued to a fat mimic although those differences were not significant (p > 0.05). This is due to the generally high standard deviations of the tensile strength test when methylcellulose hydrogels were tested as binder. The methylcellulose hydrogel acted more like a cohesive binder layer on its own that partly failed to adhere even to the fat mimic after tensile strength test (not shown). The binding strength of methylcellulose between the two fat mimic layers was equal to that of only one fat mimic layer (Figure 1 - C). Interestingly, the binding strength of methylcellulose decreased (p < 0.05) for TVP/fat mimic at 70 °C, while it remained high when two fat mimic layers were glued together (Figure 1 - F).

Binding strength of pea protein - sugar beet pectin mixture The results show that there is higher binding strength with laccase, a higher binding strength at 25 °C, and a higher binding strength between TVP & TVP.

Pea protein-sugar beet pectin mixtures had higher binding strength between TVP layers. TVPs that are produced by high-moisture extrusion, as was the case for the material used herein, consist mainly of proteins with hydrophilic and hydrophobic binding sites. The biopolymers pea protein and sugar beet pectin used in the binder mixture are also amphiphilic that facilitates thermodynamically driven adhesion between the binder and the TVP layer. On the other hand, the used fat mimic is a gelled emulsion with crosslinked soy protein acting as the continuous phase. The soy protein is also amphiphilic, however, the heating step in the preparation of bacon type analogues led to fat melting and some fat leaking out of the dispersed phase. Consequently, the fat mimic became more hydrophobic, thus restricting adhesion to the binder that in turn decreased the binding strength. In addition, high-moisture extrusion of plant protein leads to a layered and fibrous structure with irregularities and cavities. The viscoelastic binder can flow into those cavities which may result in mechanical interlocking and an increasing binding strength. The used fat mimic had a rather smooth texture. However, surface roughness studies would be necessary to assess the contribution of mechanical interlocking.

Laccase addition increased binding strength of pea protein-sugar beet pectin mixtures. As mentioned above, the two structural elements, namely TVP and fat mimic, consist of proteins that can potentially be crosslinked via tyrosine residues to the pea protein and the sugar beet pectin in the binder through laccase action. The higher binding strength and the better adhesion of the binder to the fat mimic upon addition of laccase indicates that covalent crosslinks were built that contributed to stronger interactions between the pea protein-sugar beet pectin mixture and textured protein/fat mimic. In general, covalent bonds are stronger than non-covalent bonds which occurred between the structural elements and pea protein- sugar beet pectin mixture without laccase addition. Preferably, the pea protein-sugar beet pectin binder is applied in the unsolidified state, meaning before the action of laccase action. Otherwise, the binder would be solid already and not be able to deform and penetrate into the adherend. Furthermore, possible binding sites between the binder and the adherend would already be used up.

In conclusion, a novel and clean-label mixture based on pea protein and sugar beet pectin was shown to be a suitable binder for a bacon type meat analogue due to its ability to stick different structural elements (layers of textured vegetable protein and fat mimic) together. The addition of laccase increased the binding strength as hypothesized due to strong covalent interactions between the binder and the different structural elements. Overall, the biopolymer blend had a higher binding strength to textured vegetable protein as compared to methylcellulose acting as binder.

Example 2

Behavior of pea protein - sugar beet pectin mixtures Pea protein - sugar beet pectin mixtures had G' at 10 s ¹ in the range of 42-51 kPa as well as K' > 30000 Pasⁿ and n' < 0.14 when laccase was added (Figure 2). This indicated the highest degree of solidification. Interestingly, calcium addition alone only led to a slight increase in G' and K' similar to the mixture with soluble pea protein. Furthermore, the control had a lower G' and K' as compared to a mixture with apple pectin (data not shown). It should be noted that the molecular weight of the sugar beet pectin was lower than apple pectin and it is therefore assumed that the same concentration would lead to a lower network strength for the mixture with sugar beet pectin. In addition, it may be that neutral side chains of sugar beet pectin restrict calcium bridging due to steric hindrance effects.

Laccase addition led to the highest solidification degree for the pea protein - sugar beet pectin mixture. As such the laccase was able to covalently crosslink the continuous and discontinuous phase leading to the overall strongest bulk structure.

Figure 2 shows storage (G ') and loss modulus (G") and loss factor (tan d) as well as consistency coefficient (K') and flow behavior index (n') of a pea protein - sugar beet pectin mixture at r = 2:1, 25% (w/w), pH 6, and 100 mmol NaCI treated at 90 °C for 30 min (heat), and with transglutaminase (TG), laccase (Lac), calcium chloride (Ca), and combinations. Control sample was not treated. Frequency sweep was done at 0.1% strain and 0.1 - 100 s-1 angular frequency. Different small letters denote a statistical difference (p < 0.05) within each mixture.

Example 3

Burger patty - performance before and after heating

High-moisture textured vegetable protein (TVP, soy-based) sheets were thawed and then heated at 80 °C for 20 min in excess water before being cooled. Excess water on the outside of the TVP sheets was dabbed off with tissues. The TVP sheets were chopped until small TVP particles were obtained. Spice mixture was then added and mixed with the TVP particles. A pea protein - sugar beet pectin binder that had a protein to pectin ratio of 2:1, a total biopolymer concentration of 25/22.5/20% (w/w), and a pH adjusted to 6.0 was prepared. The differently concentrated binder was added so that the TVP to binder ratio was 90/10, 80/20, and 70/30. A certain amount of laccase that corresponded to 100 nkat per gram solid substance in the binder was added. Burger patties weighing ca. 90 g were formed. The burger patties were heated at 45 °C covered at saturated atmosphere for 4 hours in a heating chamber, where the core temperature reached 40 °C to accelerate laccase action. Then, an inactivation step at 95 °C for 10 min was done, during which a core temperature of 90 °C was reached. The burger patties were then cooled at 5 °C.

The burger patties were evaluated visually and sensorially in the raw state and after heating for their processability, textural, and sensorial properties. In the raw state, the burger patties had a distinct red colour due to the addition of red colorant and all combinations could be formed into burger patties and showed therefore a satisfying processability, that was comparable to raw minced meat (not shown). Generally, a higher ratio of binder in the formulation led to a stickier burger patty that was less crumbly and firm, but mushier. Furthermore, it took less time to manually incorporate the binder into the TVP particles until a processable mass was obtained. In other words, a higher amount of binder resulted in a faster coating around the non-adhesive TVP particles and therefore a viscoelastic mass with acceptable processability was obtained after a shorter time. At the highest binder ratio (70/30), the mass was so sticky that some sample stuck to the press when a burger patty was formed.

When using the binder with a lower concentration of solids, the burger patties also became stickier and softer, which is due to the higher amount of water. Similarly, to the effect of a higher binder ratio in the formulation, a lower concentrated binder led to an easier incorporation of it into the TVP particles. Since the binder with a lower concentration of solids was more fluid, its distribution around the TVP particles was easier.

After heating, all burger patties were brown after heating due to degradation of red colorants at elevated temperatures (see Figure 3). Again, there was a tendency that a higher ratio of binder led to a softer, less crumbly, and moister burger patty. Furthermore, the burger patty appeared more cohesive with less unoccupied spaces between the TVP particles. At a low binder ratio (e.g. 90/10), the burger patty ruptured more easily when being pulled horizontally and more abrupt. In other words, a higher ratio of binder led to a better incorporation of the TVP particles in the overall mass, which was then beneficial for the cohesiveness of the burger patty. A lower concentration of solids in the binder, led also to a stickier and softer appearance. Furthermore, the mouthfeel appeared smoother.

Example 4

Influence of the binder system

All raw burger patties were deep red because of the colorant (Figure 4). When pea protein- sugar beet pectin was used as binder, the different structural elements could easily be glued together into a burger patty, that resembled the properties of raw minced meat. When methylcellulose was used as binder, stickiness was lower and therefore the formability was worse. In general, the burger patties with methylcellulose could not be measured texturally because when the patty was cut into small stripes it fell apart indicating that cohesion was poor.

The cooked burger patties became browner due to discoloration of the red colorant (Figure 5). All patties appeared coherent, but again the ones with methylcellulose fell apart more easily upon stresses such as slicing. The patties lost their stickiness after cooking process. After cooking, no visible fat particles were detectable when solid fat particles were used. The solid fat particles melted during the cooking process and accumulated at the bottom of the burger patty, where it solidified again after cooking.

Last, the burger patties developed a visible crust after frying (not shown) that was also responsible for their higher hardness as compared to the raw and cooked state. All burger patties with pea protein-sugar beet pectin as binder had a better score in cohesiveness as they were less crumbly than the ones with methylcellulose. This may also have led to a higher score in the overall acceptability of the texture.

Figures 4 and 5 show burger patties comprising pea protein and sugar beet pectin binder, either without or with laccase (columns 1 and 2 respectively), or with methylcellulose binder (column 3).

Claims

1. A method of making a meat analogue comprising texturized protein and optionally an animal fat mimetic, said method comprising (i) preparing a binder mixture by mixing pea protein, pectin, and salt in water; optionally adding laccase enzyme and mixing; (ii) mixing the binder mixture with texturized protein, or with texturized protein and animal fat mimetic; or applying the binder mixture between layers of texturized protein, or between layers of texturized protein and animal fat mimetic; (iii) incubating to promote cross-linking; and (iv) cooking to form a meat analogue, wherein the pectin comprises ferulic acid moieties.

2. The method according to claim 1, wherein the pea protein and pectin are present in the binder mixture at a wt % ratio of between 1:1 to 10:1, preferably about 2:1, and at a combined concentration of between 20 to 30 wt%.

3. The method according to any one of claims 1 and 2, wherein the pectin is sugar beet pectin, and laccase enzyme is added into the binder mixture.

4. The method according to any one of claims 1 to 3, wherein the binder mixture is adjusted to between pH 5.0 to 7.0 before addition of laccase enzyme, preferably to about pH 6.0.

5. The method according to any one of claims 1 to 4, wherein the binder mixture comprises between 50 to 150 mM sodium chloride.

6. The method according to any one of claims 1 to 5, wherein the pea protein is a pea protein isolate, preferably a homogenized pea protein isolate.

7. The method according to any one of claims 1 to 6, wherein the binder mixture comprises at least about 100 nkat laccase per gram of total solids.

8. The method according to any one of claims 1 to 7, wherein the laccase enzyme is mixed in water before adding to the mixture of pea protein, pectin, and salt.

9. The method according to any one of claims 1 to 8, wherein the texturized protein comprises tyrosine residues.

10. The method according to any one of claims 1 to 9, wherein the binder is unsolidified before mixing in step (ii).

11. The method according to any one of claims 1 to 10, wherein the texturized protein is texturized soy protein.

12. The method according to any one of claims 1 to 11, wherein the binder mixture is applied between layers of texturized protein, or layers of texturized protein and animal fat mimetic.

13. A meat analogue comprising (i) texturized protein and optionally animal fat mimetic; and (ii) a binder mixture comprising pea protein isolate and pectin, preferably sugar beet pectin, wherein the meat analogue is made by a method as described in claims 1 to 12.

14. The meat analogue according to claim 13, wherein the meat analogue is a chicken analogue, sausage analogue, bacon analogue or a burger analogue.

15. Use of pea protein and pectin to make a binder mixture for a meat analogue, wherein the pectin is sugar beet pectin.