EP4642243A1

EP4642243A1 - Use of plant protein isolate to improve texture of meat and fish analogues

Info

Publication number: EP4642243A1
Application number: EP23837315.3A
Authority: EP
Inventors: Patrick Pibarot; Guilherme DE OLIVEIRA REIS; Cindy PELLOUX; Fanny LAZZARO
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 2022-12-30
Filing date: 2023-12-21
Publication date: 2025-11-05
Also published as: WO2024141409A1; IL321774A

Abstract

The invention relates to a method of making a meat or fish analogue product, said method comprising mixing plant protein and insoluble particles in water to form a mixture, and feeding the mixture through an extruder to form a meat.

Description

Use of plant protein isolate to improve texture of meat and fish analogues

INTRODUCTION

Insoluble particles are used as minor ingredient for the manufacturing of the meat and fish analogues because they tend to favour flow instabilities in the cooling die. This results in meat analogue products with a specific fibrous structure.

Precipitated calcium carbonate (PCC) has been used to obtain a fibrous texture to mimic that of real meat or fish. However, PCC has several drawbacks. High calcium intake can favour kidney diseases, and so the amount of PCC is typically limited to no more than 2% of the complete recipe. Vinegar can be added during extrusion to lower the pH. However, acid and PCC react to produce carbon dioxide which buffers the protein media. Therefore, PCC addition does not allow the target pH to be reached with a reasonable amount of acetic acid.

Other minerals of various particle size distributions as well as several vegetable fibres have been tested, but none have been found to provide a texture or structure which resembles that of real meat. There is a need to provide alternative insoluble particles which have a cleaner label ingredient to improve consumer perception.

SUMMARY OF INVENTION

The present invention relates to a method of making a meat or fish analogue product, said method comprising mixing plant protein and insoluble particles.

The invention further relates to a method of making a meat or fish analogue product, said method comprising mixing between 30 to 40wt% of a plant protein and between 1 to 5.5wt% of insoluble particles in water to form a mixture, and feeding the mixture through an extruder to form a meat or fish analogue product, wherein the plant protein and insoluble particles are from different plant sources and wherein the insoluble particles are up to 2% soluble in water at pH 4 and wherein the insoluble particles are a plant protein isolate.

In one embodiment, the plant protein isolate is a rice protein isolate.

In one embodiment, the insoluble particles have a particle size distribution of between 3 to 10 .m.

In one embodiment, the insoluble particles are up to 2% soluble in water at pH 4.

In one embodiment, the plant protein isolateis present in the meat or fish analogue product at a final concentration of between 1 to 5.5 wt%, preferably between 1.5 to 5wt%, preferably between 1 to 4.5wt%, preferably between 1.5 to 4.5wt%. In one embodiment, the plant protein isolateis present in the meat or fish analogue product at a final concentration of between 2 to 4 wt%.

In one embodiment, the plant protein is selected from wheat gluten, pea protein, canola protein, faba bean protein, soy protein, and lentil protein.

In one embodiment, the plant protein is a combination of wheat gluten and pea protein.

In one embodiment, the plant protein is canola protein.

In one embodiment, the plant protein is faba bean protein.

In one embodiment, the meat or fish analogue product comprises between 30 to 45 wt% plant protein.

In one embodiment, the plant protein and insoluble particles are from different plant sources.

The invention further relates to a meat or fish analogue product comprising between 30 to 45 wt% of a plant protein and between 1 to 5.5 wt% of insoluble particles, wherein the insoluble particles are a plant protein isolate, and wherein said plant protein isolate has a particle size distribution between 3 to 10 .m, and wherein the plant protein and insoluble particles are from different plant sources.

The invention further relates to a plant protein extrudate, wherein said extrudate comprises between 30 to 45wt% of a plant protein and between 2 to 4 wt% insoluble particles, wherein the plant protein is selected from wheat gluten, pea protein, faba bean protein, canola protein, soy protein, and lentil protein, and wherein the insoluble particles are rice protein isolate.

The invention further relates to the use of insoluble particles, for example a plant protein isolate such as rice protein isolate, to improve the texture of a meat or fish analogue product.

BRIEF DESCRIPTION OF FIGURES

Figure 1: Complex viscosity (Pa s) during heating for recipe with 2% of PCC (square marker) and 2% of rice protein isolate (line without marker).

Figure 2: Tan delta (G”/G') during heating for recipe with 2% of PCC (square marker) and 2% of rice protein isolate (line without marker). The x-axis shows the temperature increase from 20°C through to 160°C.

Figure 3: Comparison of the extrudate obtained with PCC (Recipe 1) to the extrudate obtained with rice protein (Recipe 2). Figure 4: Transversal (diagonal stripes) and longitudinal (filled) cutting maximal force normalized by the thickness of the extrudate obtained with PCC (recipe 1) and the extrudate obtained with rice protein (recipe 2).

Figure 5: Ratio of transversal and longitudinal cutting forces for recipe pea blend with 2% of PCC (horizontal stripes) and 2% of rice protein isolate (diagonal stripes).

Figure 6: Comparison of the extrudate obtained with different % of rice protein isolate.

Figure 7: Transversal (diagonal stripes) and longitudinal (filled) cutting maximal force normalized by the thickness of the extrudate obtained with PCC (recipe 1) and the extrudate obtained with rice protein (recipe 2).

Figure 8: Ratio of transversal and longitudinal cutting forces for recipe with 2% of PCC (horizontal stripes) and 2% of rice protein isolate (diagonal stripes).

Figure 9: Normalized maximum load (N/mm) of transversal (diagonal stripes) and longitudinal (filled) cutting forces for recipe with 2% to 12% rice protein isolate.

DETAILED DESCRIPTION

Insoluble particles

The preferred insoluble particles are plant protein isolate. The plant protein isolate is insoluble, or sparingly soluble, for example about 2% soluble, or less than 2% soluble, when measured at pH 4. The preferred particle size distribution is between 3 to 10 .m.

The preferred plant protein isolate is a rice protein isolate. The plant protein isolate, for example the rice protein isolate, may have an average particle size of about 3 .m, or about 4 .m, or about 5 .m, or about 6 .m, or about 7 .m, or about 8 .m, or about 9 .m, or about 10 .m. The plant protein isolate, for example the rice protein isolate, may have an average particle size between 3 to 10 .m, preferably between 4 to 10 .m, preferably between 3 to 9 .m, preferably between 4 to 9 .m.

The complex viscosity of the plant protein in Pa s may be substantially constant at temperatures between 60°C to 110°C, for example at about 3000 Pa s. At temperatures above 110°C, for example between 110°C to 150°C, the complex viscosity may be between 1000 to 3000 Pa s. The plant protein may be rice protein isolate. These complex viscosities may be typical for recipes with 2% rice protein isolate, when measured under conditions detailed in Example 1.

The tan delta (G”/G') during heating of the plant protein isolate, for example rice protein isolate, may be substantially the same as that shown in figure 2. The tan delta (G"/G') may be about 0.18 to 0.19 at 40°C. The tan delta (G”/G’) may be between 0.07 to 0.19 at between 40°C to 120°C. The tan delta (G"/G') may be about 0.07 at 120°C. These tan delta (G"/G') values may be typical for recipes with 2% rice protein isolate, when measured under conditions detailed in Example 1.

Extrudate

The plant protein isolate, for example rice protein isolate, may be present in the extrudate at a final concentration of between 1 to 5.5%, preferably between 1.5 to 5%, preferably between 2 to 4%. The plant protein isolate may comprise at least 80% plant protein, or at least 85%, or about 90% plant protein on a dry basis. The final concentration of plant protein isolate does not include any plant protein isolate in a gelled connective tissue analogue component of the meat or fish analogue product.

The extrudate may comprise one or more of the following texturized plant proteins. The extrudate may comprise wheat gluten. The extrudate may comprise texturized pea protein. The extrudate may comprise texturized soy protein. The extrudate may comprise texturized faba bean protein. The extrudate may comprise texturized lentil protein. The extrudate may comprise texturized canola protein. The extrudate may comprise mixtures of said texturized proteins. For example, the extrudate may comprise texturized wheat gluten and texturized pea protein, for example at substantially the same concentration as shown in table 1. Where the extrudate comprises texturized pea protein, the texturized pea protein may comprise more than 50% of the total texturized protein. The pea protein may comprise a combination of pea protein from more than one commercial source. The extrudate may comprise a coloring, for example a red coloring.

The ratio between the transversal and longitudinal maximal forces may as shown for the plant protein isolate in figure 5 or figure 8, for example about 1.4, or about 1.5, or about 1.6. The normalized Fmax in N/mm for the plant protein may be about 60 N/mm in the longitudinal direction, or about 90 N/mm in the transversal direction. The normalized Fmax in N/mm may be substantially the same as shown for recipe 2 as shown for 2% rice protein isolate in figure 4 or figure 7. The normalized Fmax in N/mm for the longitudinal direction may be 75% or less than that for the transversal direction.

Extrusion process

The extrusion process typically occurs at between pH 4 to 5. The extrusion may be conducted at a temperature up to 160°C. The extrusion temperature may be at least 60°C, or between 60°C to 110°C. The maximum extrusion temperature may be between 120°C to 160°C, or between 130°C to 160°C, or between 140°C to 160°C, or between 150°C to 160°C. The extrusion temperature is between 60°C to 160°C, preferably between 80 to 160°C, preferably between 80 to 150°C, preferably between 80 to 140°C, preferably between 100 to 160°C, preferably between 100 to 150°C, preferably between 100 to 140°C. The heating rate may be about 2°C per minute. A pressure used during extrusion may be about 50 bars. Meat or fish analogue product

The meat or fish analogue product can be vegetarian. Preferably, the meat or fish analogue product is vegan.

Definitions

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.

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 "wt.%" used herein refers to weight % of the total composition, for example of the meat or fish analogue product.

As used herein, the term "about" or "substantially" is understood to refer to numbers in a range of numerals, for example the range of -30% to +30% of the referenced number, or -20% to +20% of the referenced number, or -10% to +10% of the referenced number, or -5% to +5% of the referenced number, or -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range.

As used herein, the term "analogue" is considered to be an edible substitute of a substance in regard to one or more of its major characteristics.

As used herein, the term "vegetarian" refers to an edible composition which is entirely devoid of meat derived from an animal.

As used herein, the term "vegan" refers to an edible composition which is entirely devoid of animal products, or animal derived products, for example eggs, milk, honey, fish, and meat.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the compositions of the present invention may be combined with the method or uses of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to in this specification.

Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1

Properties of rice protein isolate

Rice protein isolate was found to be poorly soluble (around 2%) during extrusion of meat analogues, which typically occurs at between pH 4 to 5. The particle size distribution of the rice protein isolate had a narrow distribution which was found to favour the formation of fibrous structures. The preferred particle size distribution of rice protein isolate was in the range of between 3 to 10 pm.

Rheological properties of doughs with PCC and rice protein isolate were measured in a pressure cell equipped with a parallel plate (920mm). The mechanical moduli and complex viscosity were acquired at low deformations (stress of 100 Pa and frequency 1Hz) during heating and cooling (20°C - 160°C - 20°C) at a heating rate of 2°C/min. A pressure of 50 Bars was used to avoid water evaporation and to allow characterization of transitions at high temperatures.

The replacement of PCC by rice protein content had no significant impact on the dough rheological properties (Fig 1). The viscosity decreased with the temperature and reached a pseudo plateau between 60 and 110°C. Above 120°C, the curves superposed, and a minimum of viscosity was obtained at the same temperature for both recipes.

The tan delta, the ratio of the mechanical moduli G" and G', indicated the structuration during heating (Fig. 2). Both recipes, with PCC and rice protein, showed the same rheological behaviour during heating when structural transitions occurred at the same temperatures.

Results were also obtained with Cryo-milled oat or wheat bran produced at lab scale with a particle size distribution quite similar to that of PCC. However, production at small scale resulted in significant increase of the particle size. Based on the similarity of the properties of PCC and rice protein isolates, small scale trials were designed to compare the properties of the extrudate obtained with PCC and rice protein isolates.

Example 2 Small scale trials

Two recipes were tested at small scale to compare the structure obtained with PCC (Recipe 1) to the structure obtained with rice protein isolate (Recipe 2).

Table 1

As observed in figure 3, the extrudate obtained with rice protein isolate was visually similar to the recipe with PCC. In figure 4, a slight decrease of the maximal force was observed (transversal or longitudinal cutting) during cutting in the extrudate containing the rice protein compared to the recipe with PCC. The orientation of the fiber was similar for both recipes.

Example 3

Impact of increasing rice protein isolate levels

Small scale trials were designed to test the impact of increasing rice protein levels. Continuous slabs were obtained with the 2% and 4% of rice protein isolate recipes. The increase of rice protein isolate impacts the texture of the slabs. Semi to non-continuous slabs were obtained with 6% and 12% respectively. The optimum rice protein contents to have a continuous and well structured slab is in between 2% to 4%. Above these contents, the slab structure had tendency to be more disrupted and fragile. The texture of the slab was also impacted by the replacement of PCC by rice protein isolate.

In figure 7, a decrease of the maximal force is observed (transversal or longitudinal cutting) during cutting of the rice protein extrudate compared to the PCC extrudate. The values of the ratio of transversal and longitudinal cutting forces (Fig. 7) are illustrated in figure 8. This ratio, which provides information about fiber orientation, was similar for both recipes. The increasing content of rice protein isolate resulted in an increasing normalized maximum load of the extrudates and thus in an increasing firmness of the extrudates (Fig 9). The percentage of rice protein necessary to obtain a normalized maximum load equivalent to the load obtained with 2% PCC would be 6%. Nevertheless, at 6% rice protein isolate the slab continuity obtained during extrusion was not as satisfying as the slab continuity obtained with 4% rice protein isolate.

Claims

1. A method of making a meat or fish analogue product, said method comprising mixing between 30 to 45 wt% of a plant protein and between 1 to 5.5wt% of insoluble particles in water to form a mixture, and feeding the mixture through an extruder to form a meat or fish analogue product, wherein the plant protein and insoluble particles are from different plant sources and wherein the insoluble particles are up to 2% soluble in water at pH 4 and wherein the insoluble particles are a plant protein isolate.

2. Method according to claim 1, wherein the plant protein isolate is a rice protein isolate.

3. Method according to any one of claims 1 and 2, wherein the insoluble particles have a particle size distribution of between 3 to 10 .m.

4. Method according to any one of claims I to 3, wherein the plant protein isolate, preferably rice protein isolate, is present in the meat orfish analogue product at a final concentration of between 1.5 to 5 wt%.

5. Method according to any one of claims I to 4, wherein the plant protein isolate, preferably rice protein isolate, is present in the meat or fish analogue product at a final concentration of between 2 to 4 wt%.

6. Method according to any one of claims 1 to 5, wherein the plant protein is selected from wheat gluten, pea protein, canola protein, faba bean protein, soy protein, and lentil protein.

7. Method according to any one of claims 1 to 6, wherein the plant protein is a combination of wheat gluten and pea protein.

8. Method according to any one of claims 1 to 7, wherein the plant protein is canola protein.

9. Method according to any one of claims 1 to 8, wherein the plant protein is faba bean protein.

10. A meat or fish analogue product comprising between 30 to 45 wt% of a plant protein and between 1 to 5.5 wt% of insoluble particles, wherein the insoluble particles are a plant protein isolate, and wherein said plant protein isolate has a particle size distribution between 3 to 10 .m, and wherein the plant protein and insoluble particles are from different plant sources.

11. A meat of fish analogue product accrding to claim 10, wherein the amount of insoluble particles is between 2 to 4 wt%.

12. Meat or fish analogue product according to any one of claims 10 to 11, wherein the plant protein is selected from wheat gluten, pea protein, canola protein, faba bean protein, soy protein, and lentil protein, and the plant protein isolate is rice protein isolate.

13. Use of rice protein isolate to improve the texture of a meat or fish analogue product.