GB2577921A - A foodstuff - Google Patents
A foodstuff Download PDFInfo
- Publication number
- GB2577921A GB2577921A GB1816557.1A GB201816557A GB2577921A GB 2577921 A GB2577921 A GB 2577921A GB 201816557 A GB201816557 A GB 201816557A GB 2577921 A GB2577921 A GB 2577921A
- Authority
- GB
- United Kingdom
- Prior art keywords
- weight
- around
- methyl cellulose
- aptly
- soya protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 abstract description 58
- 108090000623 proteins and genes Proteins 0.000 abstract description 40
- 102000004169 proteins and genes Human genes 0.000 abstract description 40
- 235000010469 Glycine max Nutrition 0.000 abstract description 29
- 244000068988 Glycine max Species 0.000 abstract description 29
- 229920000609 methyl cellulose Polymers 0.000 abstract description 23
- 239000001923 methylcellulose Substances 0.000 abstract description 23
- 235000010981 methylcellulose Nutrition 0.000 abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 229920001202 Inulin Polymers 0.000 abstract description 19
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract description 19
- 229940029339 inulin Drugs 0.000 abstract description 19
- 235000013372 meat Nutrition 0.000 abstract description 18
- 238000004040 coloring Methods 0.000 abstract description 12
- 235000019484 Rapeseed oil Nutrition 0.000 abstract description 8
- 235000019198 oils Nutrition 0.000 abstract description 8
- 239000000839 emulsion Substances 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000015220 hamburgers Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 33
- 239000000499 gel Substances 0.000 description 11
- 238000010411 cooking Methods 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 108010084695 Pea Proteins Proteins 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019702 pea protein Nutrition 0.000 description 6
- 244000000626 Daucus carota Species 0.000 description 4
- 235000002767 Daucus carota Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 235000018417 cysteine Nutrition 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- -1 OraftiTM HP Chemical compound 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A meat substitute composition comprises a methyl cellulose portion, a soya protein portion, and an inulin gel portion. The composition may comprise around 15.5% by weight of the methyl cellulose portion, 5.75% by weight of the soya protein portion, and 2.5% by weight of the inulin gel portion. The methyl cellulose portion may comprise methyl cellulose and water, the soya protein portion may comprise an isolated soya protein and an oil, preferably rapeseed oil, and the inulin gel portion may comprise inulin and water. A method of manufacturing a meat substitute composition is also claimed, comprising mixing a methyl cellulose portion, a soya protein portion, and an inulin gel portion. Colourings and/or flavourings may be added to the mix. The methyl cellulose portion may be formed by mixing methyl cellulose with heated water. The soya protein portion may be formed by mixing soya protein isolate with oil and water to from an emulsion. The inulin gel portion may be formed by shearing inulin into water to form a smooth gel. A food product, such as a minced, burger, or sausage product, comprising the meat substitute composition is also claimed.
Description
A FOODSTUFF
The present invention relates to a foodstuff and in particular to a meat substitute composition.
A variety of meat substitute compositions exist which use plant proteins in an attempt to resemble the fibrous qualities provided by animal muscle fibre in a meat equivalent and in turn texture. However, it would be desirable for such a meat substitute to also resemble a meat equivalent in terms of appearance and integrity before, during and after cooking, and taste and feel when being consumed.
It is an aim of certain embodiments of the present invention to provide a foodstuff which at least closely resembles a meat equivalent in terms of texture, appearance, integrity, taste and feel before and during cooking and consumption.
According to a first aspect of the present invention there is provided a meat substitute composition comprising: a methyl cellulose portion; a soya protein portion; and an inulin gel portion.
Optionally, the composition comprises around 15.5% by weight of the methyl cellulose portion.
Optionally, the composition comprises around 5.75% by weight of the soya protein portion.
Optionally, the composition comprises around 2.5% by weight of the inulin gel portion.
Optionally, the methyl cellulose portion comprises methyl cellulose and water. Aptly, the methyl cellulose portion comprises around 1% by weight of the methyl cellulose. Aptly, the methyl cellulose portion comprises around 30% by weight of the water.
Optionally, the soya protein portion comprises an isolated soya protein and an oil. Aptly, the oil is rapeseed oil. Aptly, the soya protein portion comprises water. Aptly, the soya protein portion comprises around 1% by weight of the isolated soya protein, around 5.5% by weight of the rapeseed oil, and around 5% by weight of the water.
Optionally, the inulin gel portion comprises inulin and water. Aptly, the inulin gel portion comprises around 1.25% by weight of inulin and around 3.75% by weight of water.
According to a second aspect of the present invention there is provided a food product comprising the composition according to the first aspect of the present invention.
Optionally, the food product is in a minced, burger, or sausage form.
According to a third aspect of the present invention there is provided a method of manufacturing a meat substitute composition, comprising: mixing a methyl cellulose portion, a soya protein portion, and an inulin gel portion.
Optionally, the method comprises adding colouring and/or flavouring to the mix.
Detailed Description
A meat substitute composition according to certain embodiments of the present invention comprises constituents which provide one or more of the following main properties of a food product made from the meat substitute; structure, tactility, appearance, and flavour.
During manufacture, methyl cellulose is mixed with water to provide a methyl cellulose solution. Aptly, the solution is provided by mixing around 1% by weight of methyl cellulose with around 15% by weight of hot water heated to at least around 90 degrees to thereby disperse the methyl cellulose therein. Around 15% by weight of chilled water is added to provide a relatively thick and transparent solution. The methyl cellulose acts as a thickener/binder and is a thermo-gelling hydrocolloid in that it gels on heating to maintain the integrity of the food product during cooking, particularly frying when the product is being agitated, and prevent the same crumbling or collapsing.
The composition further comprises a soya protein emulsion which is provided by mixing a soya protein isolate with rapeseed oil. Water is then added to provide a relatively thick and homogenous emulsion. An emulsifier such as soya lecithin may be used to assist with the formation and stability of the emulsion. Aptly, the emulsion comprises around 1% by weight of isolated soya protein, such as SuproTM 500, and around 5.5% by weight of rapeseed oil, and around 5% by weight of water. The soya protein emulsion helps to keep the fat within the product to deliver a succulent mouthfeel during consumption. The soya protein isolate is a protein source and provides firmness to the product. The rapeseed oil provides a fatty mouthfeel during consumption and aids the cooking process, particularly when frying.
The composition further comprises an inulin gel which is provided by shearing inulin into water to form a smooth white gel. Aptly, the gel comprises around 1.25% by weight of inulin, such as OraftiTM HP, and around 3.75% by weight of water. The inulin gel provides a fatty texture to the product and helps to increase succulence without the need for higher fat levels in the product.
The composition further comprises a blend of texturised soya protein, such as ResponseTm 4410, and texturised pea protein, such as Texta PoisTM. Aptly, the texturised protein blend comprises around 17.7% by weight of soya protein and around 3.3% of pea protein. The texturised soya protein provides a firmer texture with more 'bite' and the texturised pea protein provides succulence and moistness. They are blended to optimise the characteristics of both texturised proteins. Wheat protein may alternatively be provided to deliver a firm bite during consumption however wheat protein is not suitable for use in a gluten free product.
The composition further comprises a blend of coconut, shea and rapeseed oil. Aptly, the coconut oil and shea oil make up around 4.5% by weight of the composition. The coconut and shea oil provide visible flecks of fat and fatty mouthfeel during consumption and also provide a 'sizzle' during cooking to closely resemble the visual and audible experience when cooking and eating a meat equivalent product. Rapeseed oil is added to achieve a total fat content of around 10% whilst keeping the total saturated fat equal to or below that of meat. Rapeseed was selected because of low saturates and high omega-3 content, but other oils may be suitable such as sunflower oil, corn oil, olive oil, soya oil or the like.
The composition further comprises additional sources of protein. Aptly, the composition comprises a soya protein, such as Supro TM 500, a rice protein, such as Hi Pro RiceTM 80, and/or a pea protein, such as Texta PoisTM. Soya and pea protein are relatively low in the sulphur-containing amino acids (cysteine and methionine) whilst being relatively high in lysine. Rice protein is relatively high in cysteine and methionine and low in lysine. Blending helps to deliver a more complete protein (all the indispensable amino acids at the required levels). Oat and wheat protein are also relatively high in cysteine and methionine. However, the use of wheat would not be desirable for a gluten-free product. Aptly, the composition comprises around 5.3% by weight of the soya protein and around 0.5% by weight of the rice protein.
The composition further comprises around 0.5% by weight of carrot fibre which binds water and enhances succulence of the product. Alternatively or additionally, the composition may comprise chicory root fibre as a water binder and succulence enhancer.
The composition further comprises colouring. Aptly, the composition comprises a red colouring, such as burger shade red DEV013447A which is a plant-based colouring. Aptly, the composition further comprises a brown colouring, such as Exberry shade brown 49420001. Aptly, the composition comprises around 0.6%by weight of red colouring and around 0.8% by weight of brown colouring. Aptly, the red colouring is configured to break down during the cooking process to reveal more of the brown colouring to at least closely resemble the colour of a cooked meat product. Beetroot, radish and/or tomato extract may be used to provide a red colour to the raw product which breakdown on heating. Aptly, carrot and caramelised carrot may be used to provide a brown colour that is visible once the red colour/s has broken down.
The composition further comprises an acidity regulator to improve colour stability, such as ascorbic acid which is also an antioxidant. Aptly, the composition comprises around 0.1% by weight of ascorbic acid.
The composition further comprises flavouring, such as braised beef flavouring at an amount of around 0.65% by weight.
Optionally, the composition further comprises salt for flavouring purposes.
The composition further comprises a pre-mix of vitamins to replicate the vitamin profile of meat. Aptly, the composition comprises niacin, zinc, iron, vitamin B6, vitamin B2, vitamin Bl, and vitamin B12. Aptly, the composition comprises around 0.03% by weight of the vitamin/mineral mix.
The composition further comprises a yeast extract to provide flavour. Aptly, the composition comprises around 0.2% by weight of GistexTM 11 and around 0.3% by weight of Maxavor Beef TM YE.
The composition further comprises water at around 18.02% by weight.
Aptly, the composition comprises the methyl cellulose solution at a minimum amount of around 15.5% by weight (0.5% methyl cellulose) and at a maximum amount of around 46.5% by weight (1.5% methyl cellulose). Aptly, the composition comprises the soya protein emulsion at a minimum amount of around 5.75% by weight and at a maximum amount of around 17.25% by weight. Aptly, the composition comprises the inulin gel at a minimum amount of around 3% by weight and at a maximum amount of around 7% by weight. Aptly, the composition comprises the texturised soya protein at a minimum amount of 10% by weight and at a maximum amount of around 25% by weight. Aptly, the composition comprises the texturised pea protein at a minimum amount of around 0% by weight and at a maximum amount of around 8% by weight. Aptly, the composition comprises the coconut/shea oil at a minimum amount of around 0% by weight and at a maximum amount of around 4.5% by weight. Aptly, the composition comprises the isolated soya protein at a minimum amount of around 1.5% by weight and at a maximum amount of around 8% by weight. Aptly, the composition comprises the rice protein at a minimum amount of around 0% by weight and at a maximum amount of around 3% by weight. Aptly, the composition comprises the carrot fibre at a minimum amount of 0% by weight and at a maximum amount of around 1% by weight. Aptly, the composition comprises the red colouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 0.8% by weight. Aptly, the composition comprises the brown colouring at a minimum amount of around 0.6% by weight and at a maximum amount of around 1% by weight. Aptly, the composition comprises the ascorbic acid at a minimum amount of around 0% by weight and at a maximum amount of around 0.2% by weight. Aptly, the composition comprises the flavouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 1.5% by weight. Aptly, the composition comprises the yeast extract at a minimum amount of around 0% by weight and at a maximum amount of around 0.6% by weight.
Certain embodiments of the present invention therefore provide a composition for a meat substitute foodstuff which at least closely resembles a meat equivalent foodstuff in terms of texture, appearance, integrity, taste and feel before and during cooking and consumption.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1816557.1A GB2577921A (en) | 2018-10-10 | 2018-10-10 | A foodstuff |
| PCT/GB2019/052779 WO2020074858A1 (en) | 2018-10-10 | 2019-10-02 | A foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1816557.1A GB2577921A (en) | 2018-10-10 | 2018-10-10 | A foodstuff |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB201816557D0 GB201816557D0 (en) | 2018-11-28 |
| GB2577921A true GB2577921A (en) | 2020-04-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1816557.1A Withdrawn GB2577921A (en) | 2018-10-10 | 2018-10-10 | A foodstuff |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2577921A (en) |
| WO (1) | WO2020074858A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2023004452A (en) * | 2020-10-19 | 2023-04-28 | Cargill Inc | Crumble pieces comprising plant-sourced lipid and inulin. |
| WO2023069991A1 (en) | 2021-10-19 | 2023-04-27 | Eat Scifi Inc. | Plant base/animal cell hybrid meat substitute |
| DE102022102811A1 (en) | 2022-02-07 | 2023-08-10 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Use of an activatable, de-esterified, pectin-converted fruit fiber for the production of boiled sausages or meat substitutes without the addition of phosphate |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002056701A2 (en) * | 2001-01-16 | 2002-07-25 | Solae, Llc | Gelling vegetable protein |
| WO2002065849A1 (en) * | 2001-02-20 | 2002-08-29 | Solae, Llc | Highly soluble, high molecular weight soy protein |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2004281184C1 (en) * | 2003-10-16 | 2012-01-12 | Techcom Group, Llc | Reduced digestible carbohydrate food having reduced blood glucose response |
-
2018
- 2018-10-10 GB GB1816557.1A patent/GB2577921A/en not_active Withdrawn
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2019
- 2019-10-02 WO PCT/GB2019/052779 patent/WO2020074858A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002056701A2 (en) * | 2001-01-16 | 2002-07-25 | Solae, Llc | Gelling vegetable protein |
| WO2002065849A1 (en) * | 2001-02-20 | 2002-08-29 | Solae, Llc | Highly soluble, high molecular weight soy protein |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020074858A1 (en) | 2020-04-16 |
| GB201816557D0 (en) | 2018-11-28 |
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