NL2004960A

NL2004960A - Meat composition containing textured vegetable protein, process for the preparation thereof, and meat substitute.

Info

Publication number: NL2004960A
Application number: NL2004960A
Authority: NL
Inventors: Uwe Tillmann
Original assignee: Vion N V
Priority date: 2010-03-29
Filing date: 2010-06-24
Publication date: 2010-09-22
Also published as: DE202010005746U1; GB201011835D0; DK201000160U3; DE102010013205A1; NL2004960C2; EP2374363A1; GB2479218A

Description

Meat composition containing textured vegetable protein,process for the preparation thereof, and meat substitute

The present invention relates to compositions whichare suitable as a substitute for conventional meat or meatproducts, and to processes for the preparation thereof. Inparticular, the present invention relates to meatcompositions which are based on a combination of meat andvegetable protein, and to processes for the preparationthereof.

1. Prior art

Healthy eating is and remains an important trend inmodern society. The trend is towards food that is basedmore on vegetable products. An important aspect for manyconsumers who do not wish to give up eating meat or otheranimal products completely is to reduce their consumptionof meat so as to reduce their intake of animal fats andcholesterol and at the same time obtain valuable vegetableproteins as a source of protein.

Meat substitutes from vegetable products, such assoya, wheat gluten, etc., and meat substitutes based onanimal proteins, such as whey (US 2004/0161519 Al), havebeen known for a relatively long time. In order toincrease the acceptance of such products by consumers itis important that such products imitate the organolepticproperties of meat, that is to say properties such asodour, taste, appearance, colour and consistency (feel inthe mouth). It is critical, inter alia, to imitate thefibrous structure of meat. This can be achieved, forexample, by the use of extruded vegetable protein, such assoya.

A process for the preparation of structured ortextured protein which can be used as a meat substitute isdescribed, for example, in WO 2008/124620 Al. In thatprocess, vegetable protein material is subjected to anextrusion process. In the extruded protein material soobtained, the protein filaments are aligned more or lessparallel to one another in a manner comparable to naturalmeat, a meat consistency thus being imitated.

In addition, however, the colour of the meatsubstitute that is produced is also important. That is allthe more the case if the meat substitute is to be mixedwith conventional meat or meat products and is accordinglyto correspond to the natural colour of meat. The problemhere is that meat changes colour when it is fried orboiled, and the meat substitute is also to exhibit thiscolour change. In addition to the conventional colouringagents known in the prior art, there is known from EP 1180 332 B1 a composition for colouring foodstuffs andprotein material that is particularly suitable forimitating the above-described colour change. Thecomposition can contain inter alia betanin, a redcolouring from beetroot, or beetroot extract directly, asa thermally unstable colouring component. This componentimparts the colour of raw meat to the meat substitute.When this component decomposes on frying, the red colouralso disappears and a brown colouring appears, which isobtained, for example, by the use of caramel colouring.The composition can also contain a reducing sugar asbrowning agent, which is reacted under the action of heatwith amino acids in a so-called Maillard reaction.

Meat compositions which consist of a combination ofnatural meat or meat products, such as minced meat, etc.,and a structured or textured vegetable protein are known.For example, WO 2007/137125 A2 describes a meatcombination consisting of a combination of extruded andcoloured vegetable protein and natural meat. In addition to soya, a number of types of cereal, such as maize,wheat, barley, oats, rye, millet, can be used as thesource of vegetable protein. The meat used in thecomposition can be, inter alia, pork or beef. In order toprepare the meat composition, the extruded proteinmaterial is hydrated, coloured and mixed with meat andfinally processed further to form the desired foodstuffs.

It is also known to add further additives, such asflavourings, spices, antioxidants, to the protein materials and/or to the meat compositions containing them.

Despite the large number of meat compositions alreadyknown, it remains an important aim to provide furtherimproved meat compositions which are improved further interms of their organoleptic properties and which, inaddition, are valuable in terms of nutritional physiology,in order further to increase acceptance by consumers. Inparticular, the invention is to make it possible toprovide an improved meat composition in which the use offlavourings can be dispensed with completely and whichnevertheless gives to the consumer, for example, animpression corresponding to that of natural meat (e.g. interms of consistency, colour, taste and odour).

2. Description of the invention

It has been found that a meat composition accordingto claim 1 and a preparation process according to claim 8and a meat substitute according to claim 15 areparticularly suitable for achieving that object. Thedependent claims relate to advantageous furtherdevelopments of the invention.

The meat composition according to the inventioncomprises the following components: (A) textured vegetable protein, in particular wheatprotein, (B) a mixture consisting of (bl) meat powder, e.g. beef and/or pork powder, (b2) beetroot extract, (b3) caramel and/or paprika extract, (b4) rosemary extract, (C) meat, in particular minced meat, (D) water, (E) optionally conventional additives or auxiliarysubstances and mixtures thereof, but preferably noartificial or natural flavourings.

It has been found that outstanding properties can beachieved with the meat composition according to theinvention, so that it is aimed in particular at consumerswho, in a combination product of natural meat (such as,for example, minced meat) with vegetable protein, do notwish to give up the usual overall impression of naturalmeat. In a particularly advantageous manner, such animpression can be achieved with the invention even withoutartificial flavourings and/or natural flavourings.

With regard to the content of component (D) , that isto say water, indicated in claim 1, it is to be noted thatthis content does not include the water contents alreadypresent in components (A) , (B) and (C) and optionally (E) that are used. A textured wheat protein prepared, forexample, in a manner known per se by an extrusion processtypically has a certain water content (e.g. from 1 wt.% to10 wt.%) . Such a water content in the wheat protein usedtherefore contributes in terms of weight to component (A)and not to component (D) . The same is also true of anywater contents in components (bl) to (b4), which togethergive component (B) . And in particular, it is also true ofthe water contents of component (C) , that is to say themeat, which are typically considerable. Meat typicallycontains approximately from 50 to 70 wt.% water.

A textured wheat protein within the scope of thepresent invention is to be understood as being a wheatprotein that has a meat-like texture or consistency. Thatis to say, the protein fibres of the wheat protein areoriented relative to one another in a manner comparable tonatural meat. Such textured wheat proteins and processesfor the preparation thereof, for example by means ofextrusion, are known.

The textured wheat proteins are preferably texturedwheat gluten, in particular prepared by means of extrusionand in particular having a moisture content of not morethan 10 %. Gluten is a protein mixture contained in cerealgrains and accordingly in flours prepared therefrom.Within the scope of the present invention, it is advantageously possible, for example, to use commerciallyavailable textured wheat proteins, in particular texturedwheat gluten.

In addition to the textured wheat protein, the meatcomposition according to the invention can also containfurther vegetable proteins, animal proteins, proteins ofmicrobial origin and mixtures thereof as component (A) .Non-limiting examples are proteins of other types ofcereal, such as barley, rye, oats, maize, but alsoproteins from pulses (Fabaceae), such as, for example,soya or lupins. Animal proteins which can be used are, forexample, milk proteins, casein and whey, proteins obtainable from eggs, meat proteins, etc. The content ofthese additionally used proteins is preferably not morethan from 1 wt. % to 50 wt.%, based on component (A).

According to an embodiment according to theinvention, however, the meat composition does not containsoya protein and/or whey protein. The wording "does notcontain soya protein and/or whey protein" is to beunderstood within the scope of the present invention asmeaning that soya protein and/or whey protein is not addedto the meat composition either as a constituent of component (A) or as the optional component (E) . Possible residues or contamination of the meat composition by soyaproteins and/or whey proteins which may be present, forexample, in the vegetable protein source are not to be excluded.

In a particularly preferred embodiment, the meatcomposition contains only wheat gluten as the proteincomponent, that is to say as component (A). Further textured vegetable proteins are not used. However, vegetable proteins supplied by the further importantand/or essential constituents of the meat composition,such as the rosemary extract, the beetroot extract, thepaprika extract, the optional component (E), etc., are notexcluded.

The content of component (A) in the meat compositionsaccording to the invention is from 1 wt.% to 50 wt.%,based on the sum of components (A) to (D). Preferably, the content of component (A) is from 2 wt.%, 4 wt.%, 6 wt.% or8 wt.% to 10 wt.%, 12 wt.%, 15 wt.%, 20 wt.% or 40 wt.%.

The values or ranges of values indicated above relateto textured proteins having a "natural" moisture contentof from 0 to 10 %. As is explained further hereinbelow,the wheat protein used in the preparation of the meatcomposition according to the invention is to be pre¬swelled in water and/or in an agueous solution (ofcomponent (B)) before further processing to the endproduct takes place (in particular, for example, mixingwith component (C) , that is to say the meat). During suchpre-swelling, considerable amounts of water can pass intothe textured wheat protein from the water or aqueoussolution used for that purpose. Within the scope of theinvention, the water content exceeding the above-mentioned"natural" moisture content of the wheat protein is to beunderstood as being a content for inclusion in component(D) .

Component (A) can be used in any possible grain sizeor size or form. The textured wheat protein and the proteins optionally used in addition can be used, forexample, in the form of powders, granulated material, inflake form, in the form of "chips" or mixtures thereof.All or some of the textured wheat protein used can alsobe, for example, of a pasty consistency. Preferably,component (A) and component (C) are used with a comparablegrain size or size or form, so as to enable the resultingmeat composition to appear homogeneous.

By replacing some of the conventional meat bycomponent (A) in the meat compositions according to theinvention it is possible, owing to the lower relativecontent of meat in the meat composition, to reduce meatconsumption and accordingly the intake of animal fats andcholesterol. Moreover, valuable vegetable proteins are made available to the consumer.

However, in order to improve further the organolepticproperties of such a meat composition, and accordingly itsacceptance by the consumer, the textured protein(component (A) ) must be coloured so that it acquires a meat-like colouring. In addition, the vegetable or non- meat-typical protein odour must be masked. It has been found that the mixture present as component (B) in the meat composition is particularly suitable for thatpurpose .

The content of component (B) in the meat compositionsaccording to the invention is from 0.1 wt. % to 10 wt.%, preferably from 0.2 wt.%, 0.4 wt.% or 0.6 wt.% to 0.8wt.%, 1 wt.%, 2 wt.% or 4 wt.%.

Component (B) used according to the invention is amixture consisting of from at least 0.1 wt.%, preferablyat least 15 wt.%, more preferably from 30 wt.%, to not more than 8 8 wt.% meat powder, from 0.1 wt.% to 60 wt.%beetroot extract, from 0.1 wt.% to 10 wt.% caramel and/or paprika extract (e.g. paprika powder) and from 0.1 wt.% to15 wt.% rosemary extract.

The meat powder used can be, for example, spray-driedmeat. According to a preferred embodiment, the meat powderused is obtained from meat that has been minced and thenfreeze-dried and finally ground.

The meat powder can be composed of one or more typesof meat. Advantageously, the composition of the meatpowder in terms of type can be chosen in conformity withthe composition of the meat provided as component (C) interms of type. If, for example, only one type of meat (e.g. pork) is used as component (C) , it is possible touse in particular a meat powder that has likewise beenprepared for the most part or substantially completelyfrom the same type of meat. If component (C) is composedof different types of meat, it can be provided, in conformity therewith, that the meat powder contains atleast one type that is also present in the meat used. Inparticular, the meat powder in that case can containamounts of all the types of meat contained in component(C).

If component (C) is beef or pork or a mixturethereof, beef and/or pork powder can particularly advantageously be used as component (bl), preferably in anamount of from 20 wt.%, 25 wt.%, 30 wt.% or 35 wt.% to 75wt.%, 80 wt.% or 85 wt.%. Meat powders suitable for theinvention are available commercially. By using the meatpowder(s) in the described amounts, the vegetable or non¬meat-typical protein odour of component (A) is masked. Inaddition, the natural odour of conventional meat is supported in a more positive manner. Accordingly, theodour of the meat compositions according to the inventionis improved and adapted to the odour of natural meat ormeat products.

Caramel and paprika extract also have a positiveeffect on the properties (in particular e.g. the colour) of the meat composition. Moreover, the caramel and thepaprika extract, in combination with the beetroot extract,act as a colouring for imparting a meat-like colour tocomponent (A) . Accordingly, the meat compositions according to the invention are adapted to a conventionalmeat or meat product visually as well as in terms ofodour. Caramel produces a brownish colour, while a reddishtone is obtained with paprika extract.

In a preferred embodiment which is particularlyvaluable when beef or pork or a mixture thereof is used ascomponent (C), component (b3) consists of at least 90 wt.%paprika extract and accordingly not more than 10 wt.%caramel. According to a particular advantageous embodiment, beef or pork or a mixture thereof in the formof minced meat is used as component (C), and component(b3) consists of paprika extract.

According to the invention, caramel and/or paprikaextract (e.g. paprika powder) is used in an amount of from0.1 wt.%, in particular 1 wt.%, to 10 wt.%, based on component (B) . Preferably, the amount is from 0.1 wt.%,0.5 wt.%, 1 wt.% or 2 wt.% to 7.5 wt.%, 8.0 wt.%, 8.5wt.%, 9.0 wt.% or 9.5 wt.%. The lower and upper limitsgiven above for the amount of component (b3) are preferredin particular for the case where beef or pork or a mixturethereof is used as component (C) and/or where component(b3) consists solely of paprika extract, for example in powder form.

The caramel that is optionally used can in particularbe sucrose or another non-reduced sugar. Caramel impartsto component (A), and accordingly also to the meat composition, a more or less brown tone depending on thedegree of caramelisation.

The beetroot extract is used according to theinvention in an amount of from 0.1 wt.% to 60 wt.%, basedon component (B). Preferably, the amount of beetroot extract is from 1 wt.%, 5 wt. % or 10 wt.% to 30 wt.%, 35wt.%, 40 wt.% or 60 wt.%.

The beetroot extract is a powder, a granulatedmaterial, a liquid or mixtures thereof. Processes for thepreparation of beetroot extracts are known. In addition,beetroot extracts suitable for the invention are availablecommercially. The beetroot extract imparts a red colour tocomponent (A) , and accordingly also to the meatcomposition.

The relative proportions of the caramel or paprikaextract used and of the beetroot extract can be adapted toone another depending on the meat used in the meatcomposition.

According to one embodiment of the invention, porkand/or beef is used in the meat composition according tothe invention. Beef has a darker colour than pork.

If the meat composition according to the inventioncontains only pork, an advantageous content of beetrootextract is preferably from 5 wt.% to 25 wt.%, based oncomponent (B) . More preferably, the content of beetrootextract is from 10 wt.%, 12 wt.%, 14 wt.% or 15 wt.% to 17wt.%, 18 wt.% or 20 wt.%. The content of caramel and/orpaprika extract is preferably from 1 wt.% to 10 wt.%,based on component (B) . More preferably, that content isfrom 1.5 wt.%, 2 wt.% or 3 wt.% to 6 wt.%, 7 wt.%, 8 wt.%or 9 wt.%.

If the meat composition according to the inventioncontains only beef, an advantageous content of beetrootextract is preferably from 20 wt.% to 60 wt.%, based oncomponent (B) . More preferably, the content of beetrootextract is from 30 wt.%, 35 wt.%, 40 wt.% or 44 wt.% to 50wt.%, 52 wt.%, 54 wt.%, 56 wt.% or 58 wt.%. The content ofcaramel and/or paprika extract is preferably from 1 wt.%to 10 wt.%, based on component (B) . More preferably, thatcontent is from 1.5 wt.% or 2 wt.% to 5 wt.%, 6 wt.%, 7wt.% or 8 wt.%.

If the meat composition according to the inventioncontains a mixture of pork and beef, the content ofbeetroot extract is preferably from 10 wt.% to 35 wt.%,based on component (B) . More preferably, the content ofbeetroot extract is from 12 wt.%, 14 wt.%, 16 wt.% or18 wt.% to 24 wt.%, 26 wt.%, 28 wt.%, 30 wt.%, 32 wt.% or34 wt.%. The content of caramel and/or paprika extract ispreferably from 1 wt.% to 10 wt.%, based on component (B).More preferably, that content is from 1.5 wt.%, 2 wt.%, 4wt.% or 5 wt.% to 7 wt.%, 8 wt.% or 9 wt.%.

According to a preferred embodiment, no reducingsugar, e.g. as a further colouring, is added to the meatcompositions according to the invention either incomponent (B) or in the optional component (E). Thewording "no reducing sugar is added" is to be understoodwithin the scope of the present invention as meaning thatno reducing sugar is used as an additional constituent.Reducing sugars that are necessarily supplied by otherconstituents of the meat composition are not excluded.

Component (B) contains rosemary extract as a furtherimportant constituent. This serves to stabilise the colourof the coloured component (A) or of the meat composition.Rosemary extract as an ingredient in foodstuffs technologyis known. Extracts suitable for the invention areavailable commercially. Carnosolic acid, which is presentin the rosemary extract, advantageously has antioxidantand deodorising effects.

According to the invention, the content of rosemaryextract in component (B) is from 0.1 wt.% to 15 wt.%.Preferably, the content is from 2 wt.%, 3 wt.%, 4 wt.%, 5wt.% to 8.5 wt.%, 9.0 wt.% or 9.5 wt.%.

The content of rosemary extract can vary according tothe meat (component (C) ) used. If the meat compositionaccording to the invention contains only pork, the contentof rosemary extract is preferably from 6 wt.% to 10 wt.%,based on component (B) . More preferably, the content is from 6.5 wt.%, 7.0 wt.% or 7.5 wt.% to 8.5 wt.%, 9.0 wt. %or 9.5 wt.%.

If the meat composition according to the inventioncontains only beef, the content of rosemary extract ispreferably from 4 wt.% to 8 wt.%, based on component (B) .More preferably, the content is from 4.5 wt.%, 5.0 wt.% or5.5 wt.% to 6.5 wt.%, 7.0 wt.% or 7.5 wt.%.

If the meat composition according to the inventioncontains a mixture of pork and beef, the content ofrosemary extract is preferably from 5 wt.% to 9 wt.%,based on component (B) . More preferably, the content isfrom 5.5 wt.%, 6.0 wt.% or 6.5 wt.% to 7.5 wt.%, 8.0 wt.%or 8.5 wt.%.

The combination of the constituents mentioned abovein the specified relative amounts to one another incomponent (B) has been found to be particularly suitablefor giving a meat-like colour and flavour to texturedprotein, preferably vegetable protein, such as wheatgluten. By means of appropriate comparative tests, meatcompositions containing relative amounts of the componentsthat were outside the ranges according to the invention oroutside ranges that were particularly preferred within thescope of the invention were compared with meatcompositions in which the relative amounts specified orpreferred according to the invention were present. Inparticular, the resulting consistency as well as colour,taste and odour properties of the meat compositions weretested.

Within the scope of the preparation of the meatcomposition according to the invention, component (B) canbe provided, for example, in liquid or pasty form, butpreferably in the form of a powder. When processing toform the meat composition, however, it is preferred firstto prepare an aqueous solution of component (B), which inthis case is considered, in terms of amount, in component(D) . According to one embodiment, however, not the whole amount of component (D) but only a portion thereof is usedto prepare such an aqueous solution of component (B) . Theremaining water considered in component (D) can be used inparticular to dilute still further the aqueous solutionprepared previously by dissolving component (B) , beforethe solution so further diluted is combined or mixed withother components, in particular component (A) and/orcomponent (C) . Alternatively or in addition, the remainingwater considered in the amount of component (D) can beused to pre-swell the textured wheat protein.

According to a more particular embodiment, thetextured wheat protein (for example having a moisturecontent of from 1 % to 10 %) that is provided is not pre¬swelled in pure water but in the above-mentioned aqueoussolution of component (B) . Such pre-swelling, whether itbe with water or with the mentioned aqueous solution, cantake place, for example, cold (e.g. at from 5 to 10°C) orin the heated state (e.g. at more than 40°C, in particularmore than 60°C) . Boiling of the vegetable protein used inwater or in the aqueous solution is also possible.

The meat compositions according to the invention cancontain as component (C) in particular pork or beef or acombination of the two types of meat. In that case inparticular, the content of component (C) in the meatcomposition, based on the sum of components (A) to (D), ispreferably from 45 wt.%, 50 wt.%, 55 wt.%, 60 wt. % or 70wt. % to 8 0 wt.%, 85 wt.%, 90 wt.% or 95 wt.%.

According to one embodiment according to theinvention, only pork is used. According to anotherembodiment according to the invention, only beef is used.According to a further embodiment according to theinvention, the meat composition contains a mixture of porkand beef. The relative content of pork in that mixture,based on component (C), is from 90 to 10 wt.%, preferablyfrom 80 to 30 or 20 wt.%, more preferably from 70 to 50 or 40 wt.%. A particularly preferred embodiment contains 60wt.% pork and 40 wt.% beef as component (C).

Meat within the scope of the present inventionincludes flesh but also further constituents of the animalbody that are suitable as foods, such as liver, kidneys,heart, etc. In particular, the meat used according to theinvention can have a specific fat content. For example,the meat can have a fat content of from 5 wt.% to 30 wt.%.Flesh is preferably used. According to a preferredembodiment, the fat content of the meat composition (endproduct) is less than 25 wt.%, in particular less than 20wt.%, and/or there is a reduction in the fat content ofthe meat composition of at least 25 % (as compared withthe fat content of component (C) used in the preparation).According to one embodiment, the protein content of themeat composition is at least 15 wt.%.

The meat is present in the meat compositionsaccording to the invention in a comminuted form. Forexample, it can be used in the form of minced meat, meatpaste, meat sausage, etc. and mixtures thereof. Mincedmeat is preferably used.

The minced meat used according to the invention canparticularly advantageously be prepared, for example, byprocesses known in the prior art. It preferably has anaverage grain size of from 1 to 15 mm, more preferablyfrom 2 to 10 mm and yet more preferably from 3 to 6 mm.Minced meat having an average grain size of about 5 mm ismost preferred.

When such minced meat has been prepared, preferablyin the conventional manner, it can be mixed with a meatsubstitute in order to prepare the end product. In thatcase, the meat substitute is obtained from the processingof components (A), (B), (D) and optionally (E) . The meatsubstitute can also be pressed through perforated disks,for example, as is conventional for normal minced meat, inorder to prepare a minced meat substitute and mix it with the minced meat, for example by stirring it in. It isadvantageous in that case for the minced meat and theminced meat substitute to be prepared with an at leastapproximately identical grain size before they are mixed.In a preferred variant, the preparation of a minced meatcomposition according to the invention comprises the useof a perforated disk, through which a mixture of theminced meat and the minced meat substitute is pressed.This can be carried out, for example, in a perforated-diskdevice, which is used at the end of the preparationprocess. At the intake of such a perforated-disk deviceused for minced meat and substitute together, the suppliedmixture components can have a larger grain size ascompared with the end product obtained at the outlet sideand/or grain sizes that differ markedly from one another.

According to the invention, the meat composition alsocontains water (as component (D)), which is used, forexample, for pre-swelling component (A) and/or fordissolving or suspending component (B).

In addition to components (A) to (D), the meatcomposition according to the invention can contain, as anoptional constituent, at least one conventional additiveor auxiliary substance, as component (E) . Such additivesor auxiliary substances are known and are availablecommercially. They are, for example, herbs, spices, salts,minerals, vitamins, trace elements, preservatives,vegetables, the use of further vegetable proteins, such assoya protein, and/or animal proteins, such as whey, and/orthe use of a reducing sugar, even as a constituent ofcomponent (E), being excluded according to a preferredembodiment. Amounts of such compounds that occur naturallyin other components are not excluded, however.Advantageously, it is possible according to a preferredembodiment to dispense with the use of natural flavouringsand/or artificial flavourings as a constituent ofcomponent (E), because the advantageous composition of component (B) is already sufficient for flavouring and formasking the non-meat-typical protein odour, such as thevegetable protein odour.

The content of the optional component (E) ispreferably from 0 to 20 wt.%. More preferably, the contentis from 0 to 10 wt.%.

The meat compositions according to the invention canbe processed further into shaped products, such asrissoles, patties, cevapcici, hamburgers, meatballs,meatloaf and any other shaped products based on mincedmeat or, for example, so-called "granulated material" andcan be sold commercially as such in raw or cooked form,fresh or frozen. Alternatively, the meat composition canbe divided into portions and packaged as such in raw formfor sale.

In a further aspect, the present invention relates tocomponent (B) specified hereinbefore as such and to theuse thereof as a colouring and flavouring for meatsubstitutes based on the vegetable and/or animal and/ormicrobial proteins specified above.

In a further aspect, the present invention relates toa process for the preparation of the meat substitutes ormeat compositions according to the invention.

Within the scope of the process, a textured vegetableprotein, in particular wheat protein (component (A)), isprovided. As already explained above, component (A) , whichis provided, for example, by means of extrusion, can havea moisture content of, for example, up to 10 %.

Component (A) can then be swelled in water. Onswelling, the protein fibres are separated from oneanother by the inclusion of water, the meat-likeconsistency or texture thereby being enhanced or achievedfor the first time. Depending on the residual moisturecontent of component (A) used, the textured protein can beincubated in water for a specific period until the desiredeffect is achieved. For example, component (A) can be pre- swelled for a period of from 0.25 to 24 hours, preferablyfrom 0.25 or 0.5 or 2 hours to 3 or 12 or 24 hours.Swelling is preferably effected with cold water, forexample having a temperature in the range from 1°C to 10°C,for example approximately from 6 to 9°C. Alternatively, swelling and/or incubation are carried out at an elevatedtemperature of, for example, more than 40°C, in particularmore than 60°C. Boiling for at least 0.25 hour can also beprovided.

In the pre-swelling, the ratio of component (A) to water can be, for example, from 1:6 to 6:1, preferablyfrom 1:4 to 4:1 and more preferably from 1:2 to 2:1.

It is possible in principle for component (A) (optionally pre-swelled) then to be mixed with component(B), as specified above, in a ratio of, for example, from0.1:1 to 500:1 and incubated, for example, for asufficient period, so that the protein material iscoloured and flavoured. This process step preferably takesplace at a temperature of from 0°C to +10°C, more preferably from 0°C to +4°C.

According to a particularly preferred embodiment ofthe preparation process according to the invention, however, an aqueous solution of component (B) is provided,for example by mixing component (B) into water, and theaqueous solution so obtained (it also being possiblewithin the scope of the invention for this "solution" tocontain constituents of component (B) suspended therein)is mixed with component (A).

The aqueous solution of component (B) that isprepared can be boiled, for example for at least 5minutes, preferably before component (A) is added.

Component (A) , which is to be mixed into the aqueoussolution or into the aqueous solution further diluted withfurther, for example cold, water (at e.g. from 1 to 10°C),can in particular also be used in the not yet pre-swelledstate. This has the advantage, for example, that a separate process step provided solely for the swelling ofcomponent (A) is not required, but swelling (andoptionally subsequent incubation) is combined in one stepwith the colouring and flavouring of component (A).

The vegetable protein, in particular texturedprotein, used as component (A) can then be incubated for aspecific period in the aqueous (and optionally furtherdiluted) solution that is provided until the desiredeffect is achieved. For example, component (A) can be pre¬swelled or incubated for a period of from 0.25 to 24hours, preferably from 0.25 or 0.5 or 2 hours to 3 or 12or 24 hours. Swelling preferably takes place in a cold(optionally diluted) aqueous solution of component (B),for example at a temperature in the range from 1°C to 10°C,for example approximately from 6 to 9°C. Alternatively,swelling and/or incubation takes place at an elevatedtemperature of, for example, more than 40°C, in particularmore than 60°C. Boiling for at least 0.25 hour can also beprovided within the periods indicated above.

According to a preferred embodiment of the processfor the preparation of a meat substitute according to theinvention or of a meat composition according to theinvention, substantially the whole amount (e.g. at least90 %) of water that is additionally to be added (component(D)) is used to prepare (and optionally dilute) thementioned aqueous solution.

Component (C) is then mixed in, preferably in theamounts specified above. The meat or meat mixture shouldpreferably be pre-cooled to a temperature of from -2°C to+2°C in order to prevent contamination of the meat product,for example by microorganisms.

The meat compositions so obtained have organolepticproperties which are comparable with those of conventionalmeat or meat products.

The meat composition so obtained can be processedfurther, directly or after intermediate storage, to shaped products or so-called "granulated material" and sold assuch, fresh or frozen, in raw or cooked form.Alternatively, the meat composition as such in raw formcan be divided into portions and packaged for sale (e.g.

as an equivalent, for retail sale, to hitherto conventional "minced meat").

A meat substitute according to the invention, in particular for the preparation of a meat composition by mixing of the meat substitute with meat, in particular forthe preparation of a meat composition of the above-described type and/or according to a preparation processof the above-described type, comprises: (A) from 20 wt. % to 40 wt. % textured wheat protein, (B) from 2 wt. % to 8 wt. % of a mixture consisting of: (bl) from 30 wt.% to 80 wt.% meat powder, (b2) from 10 wt.% to 60 wt.% beetroot extract, (b3) from 1 wt.% to 10 wt.% caramel and/or paprikaextract, and (b4) from 3 wt.% to 12 wt.% rosemary extract,the sum of constituents (bl) to (b4) being 100 wt.%, basedon component (B) , (D) from 50 wt.% to 75 wt.% water, and (E) optionally conventional additives or auxiliary substances and mixtures thereof, the sum of the amounts of components (A), (B) and (D) being 10 0 wt.% and the amount of the optional component (E) being added in addition.

According to an embodiment for the preparation of abeef substitute or for the preparation of a meatcomposition by mixing with beef, the meat substitutecomprises : (A) from 25 wt.% to 35 wt.% textured wheat protein, (B) from 4 wt.% to 8 wt.% of a mixture consisting of: (bl) from 40 wt.% to 46 wt. % beef powder, (b2) from 44 wt.% to 50 wt.% beetroot extract, (b3) from 0.5 wt.% to 4 wt.% paprika extract, and(b4) from 4 wt.% to 8 wt.% rosemary extract,the sum of constituents (bl) to (b4) being 100 wt.%, basedon component (B), (D) from 55 wt.% to 70 wt.% water, and (E) optionally conventional additives or auxiliarysubstances and mixtures thereof, the sum of the amounts of components (A), (B) and (D) being 100 wt.% and the amount of the optional component(E) being added in addition.

According to an embodiment for the preparation of abeef and pork substitute or for the preparation of a meatcomposition by mixing with beef and pork in a ratio offrom 40:60 to 50:50, the meat substitute comprises: (A) from 25 wt.% to 35 wt.% textured wheat protein, (B) from 2 wt.% to 6 wt.% of a mixture consisting of: (bl) from 60 wt.% to 68 wt.% beef powder and/or porkpowder, (b2) from 19 wt.% to 25 wt.% beetroot extract, (b3) from 0.5 wt.% to 4 wt.% paprika extract, and(b4) from 5 wt.% to 9 wt.% rosemary extract,the sum of constituents (bl) to (b4) being 100 wt.%, basedon component (B), (D) from 55 wt.% to 70 wt.% water, and (E) optionally conventional additives or auxiliarysubstances and mixtures thereof, the sum of the amounts of components (A), (B) and (D) being 100 wt.% and the amount of the optional component(E) being added in addition.

According to an embodiment for the preparation of apork substitute or for the preparation of a meat composition by mixing with pork, the meat substitutecomprises: (A) from 25 wt.% to 35 wt.% textured wheat protein, (B) from 2 wt.% to 6 wt.% of a mixture consisting of: (bl) from 65 wt.% to 77 wt.% pork powder, (b2) from 13 wt.% to 19 wt.% beetroot extract, (b3) from 0.5 wt.% to 4 wt.% paprika extract, and(b4) from 6 wt.% to 10 wt.% rosemary extract,the sum of constituents (bl) to (b4) being 100 wt.%, basedon component (B) , (D) from 55 wt.% to 70 wt.% water, and (E) optionally conventional additives or auxiliarysubstances and mixtures thereof, the sum of the amounts of components (A), (B) and (D) being 10 0 wt.% and the amount of the optional component(E) being added in addition.

The present invention is to be explained in greaterdetail by means of the following examples, without beinglimited thereto.

Examples

Examples of mixtures for colouring and flavouring(component (B) )

For the preparation of component (B), the individualconstituents are mixed together and dissolved in water(optionally also with in some cases only suspendedconstituents). This aqueous solution, which is optionallybriefly boiled, and optionally subsequently dilutedfurther with water, can be used for colouring andflavouring component (A) or the meat composition.

The mixture according to Example 1 is particularlysuitable for the preparation of meat compositions whichcontain only beef. The mixture according to Example 2 isparticularly suitable for the preparation of meatcompositions which contain a mixture of beef and pork. Themixture according to Example 3 is particularly suitablefor the preparation of meat compositions which containonly pork. A possible modification of Examples 1 to 3consists in replacing the caramel (component (b3)) usedtherein by paprika extract:

Further examples of mixtures for colouring and flavouring(component (B) )

Some examples are given hereinbelow of amounts usedwhen mixing component (B) with component (C) and component(D) in order to obtain a meat composition:

Examples of meat compositions

In these examples, the whole amount of component (D)can be introduced into the meat composition according tothe invention by swelling of the textured wheat gluten inwater and/or the (e.g. boiled) aqueous solution ofcomponent (B). In the swelling operation or swellingoperations for the introduction of water or the colouringand flavouring mixture (component (B)), the amount ofwater used (6 kg in the above examples) is used upcompletely, i.e. no water is discarded after swelling.

The textured wheat gluten, for example having amoisture content of about 10 %, is in the form of grains(grain size approximately from 1 to 10 mm) . The wheatgluten is swelled for at least 0.25 hour (e.g. about 0.5hour) , preferably in an aqueous solution of component (B).The mixture so obtained can be incubated for a further 1to 24 hours, for example cooled, in particular to below5°C, e.g. at approximately 0°C, in order to achieveadequate colouring and flavouring of the vegetableprotein. According to a particularly preferred embodimentof the preparation process according to the invention, amixture of the textured wheat protein, component (B) andwater is brought to a temperature below 1°C, e.g. from +1°Cto -1°C, before the mixture is combined with component (C).Therefore, if the mixture was previously prepared, forexample, at a higher temperature or was previously broughtto an elevated temperature, the mentioned cooling musttake place according to this embodiment at the latestimmediately prior to the addition of component (C).

Minced meat having an average grain size in the rangefrom 1 to 15 mm, for example 5 mm, is used as component (C) . It is prepared by a conventional process and cooledto below 1°C, for example to -1°C.

The minced meat so obtained is then mixed with theswelled, coloured and flavoured wheat gluten ("meatsubstitute") by stirring and, together therewith, ispassed through a so-called angel hair machine, dividedinto portions and finally packaged.

All working steps are carried out as far as possibleunder germ-free conditions, in order to preventcontamination of the meat composition. The meatcomposition so obtained has organoleptic propertiescomparable to those of conventional minced meat.

Claims

A fish composition comprising: (A) 1 wt% to 50 wt% textured wheat protein, (B) 0.1 wt% to 10 wt% of a mixture consisting of: (b1) 0.1 wt % to 88% by weight meat powder, (b2) 0.1% to 60% by weight red beet extract, (b3) 0.1% to 10% by weight caramel and / or pepper extract, and (b4 ) 0.1 wt% to 15 wt% rosemary extract, the sum of components (b1) to (b4) being 100 wt% based on component (B), (C) 40 wt% to 98.9 wt% meat, (D) 5 wt. % to 40 wt. % of water, and (E) any usual additives or auxiliaries and mixtures thereof, wherein the sum of the amounts of components (A) to (D) is 100% by weight and the amount of the optional component (E) is added additionally .

Food composition according to claim 1, wherein the textured wheat protein is wheat gluten.

3. Food composition according to one of the preceding claims, wherein minced meat with an average grain size of 1 to 15 mm, preferably 2 to 10 mm, is used as component (C).

A meat composition according to any one of the preceding claims, wherein component (C) contains one or more of the following types of meat: beef, pork, lamb, poultry meat, veal.

A meat composition according to any one of claims 1 to 4 comprising: (A) 4% to 20% by weight of textured wheat protein, (B) 1% to 10% by weight of a mixture consisting of: (b1) 35 wt% to 60 wt% beef powder, (b2) 35 wt% to 60 wt% red beet extract, (b3) 2 wt% to 8 wt% caramel and / or paprika extract, and (b4) 3 % by weight to 12% by weight rosemary extract, the sum of the components (b1) to (b4) being 100% by weight, based on component (B). (C) 50% by weight to 90% by weight of beef, (D) 10% by weight to 30% by weight of water, and (E) any usual additives or auxiliaries and mixtures thereof, the sum of the amounts of components (A ) to (D) is 100% by weight and the amount of any component (E) extra is added.

A meat composition according to any one of claims 1 to 4, comprising: (A) 4% to 20% by weight of textured wheat protein, (B) 0.5% to 8% by weight of a mixture consisting of: ( bl) 50 wt% to 70 wt% beef powder and / or pork powder, (b2) 10 wt% to 30 wt% red beet extract, (b3) 2 wt% to 14 wt% caramel and / or paprika extract, and (b4) 4 wt% to 14 wt% rosemary extract, the sum of components (b1) to (b4) being 100 wt%, component (B) concerned, (C) 50 wt% to 90 wt. % beef and pork, preferably in a ratio of 30:70 to 50:50, (D) 10% to 30% by weight of water, and (E) any usual additives or auxiliaries and mixtures thereof, the sum of the quantities of the components (A) to (D) is 100% by weight and the amount of the optional component (E) extra is added.

The fish composition according to any of claims 1 to 4, comprising: (A) 4% to 20% by weight of textured wheat protein, (B) 0.5% to 8% by weight of a mixture consisting of: ( bl) 50 wt% to 90 wt% pork powder, (b2) 5 wt% to 25 wt% red beet extract, (b3) 2 wt% to 10 wt% caramel and / or paprika extract, and (b4 ) 4 wt% to 16 wt% rosemary extract, the sum of components (b1) to (b4) being 100 wt% based on component (B), (C) 50 wt% to 90 wt% pork , (D) 10 wt% to 30 wt% water, and (E) any usual additives or auxiliaries and mixtures thereof, wherein the sum of the amounts of components (A) to (D) is 100 wt% and the amount of the possible component (E) extra is added.

A method for preparing a meat composition according to any of claims 1 to 7, comprising the following steps: a) providing a textured wheat protein, preferably with a moisture content of 1 to 10%, b providing an aqueous solution of a color and flavor mixture comprising: 0.1 wt% to 88 wt% meat powder, 0.1 wt% to 60 wt% red beet extract, 0.1 wt% to 10 wt. % caramel and / or paprika extract, and 0.1% by weight to 15% by weight rosemary extract, c) mixing the exported wheat protein provided in step a) with the solution provided in step b) and optionally incubating the mixture thus obtained, d) providing meat, and e) mixing the mixture obtained in step c) with the meat provided in step d).

A method according to claim 8, wherein in step a) providing textured wheat protein swelling wheat protein, preferably wheat gluten, in water for a period of at least 0.25 hours, in particular at a temperature of less than 10 ° C.

The method according to claim 8 or 9, wherein the aqueous solution provided in step b) is first diluted with additional water before the solution so diluted in step c) is mixed with the wheat protein provided.

The method according to any of claims 8 to 10, wherein the aqueous solution provided in step b) contains at least 50% by weight of water.

A method according to any one of claims 8 to 11, wherein in step c) incubation takes place for 0.25 to 24 hours, in particular at a temperature of 0 ° C to 4 ° C.

A method according to any of claims 8 to 12, wherein in step d) the meat is provided in a form of minced meat with an average grain size of 1 to 10 mm.

A method according to any of claims 8 to 13, further comprising the following step: f) pressing the mixture obtained in step e) by a perforated disk device, preferably a perforated disk device with a hole diameter in the range from 1 to 15 mm, more particularly in the range of 3 to 6 mm.

Meat substitute product, in particular as a component of a meat composition according to any of claims 1 to 7 and / or for processing in a method according to any of claims 8 to 14, comprising: (A) 20% by weight to 40% by weight textured wheat protein, (B) 2 wt% to 8 wt% of a mixture consisting of: (b1) 30 wt% to 80 wt% meat powder, (b2) 10 wt% to 60 wt% red beet extract , (b3) 1% by weight to 10% by weight of caramel and / or paprika extract, and (b4) 3% by weight to 12% by weight of rosemary extract, the sum of the components (b1) to (b4) 100% by weight %, based on component (B), (D) 50% to 75% by weight of water, (E) any usual additives or auxiliaries and mixtures thereof, but preferably not natural flavors and / or artificial flavors, the sum of the amounts of components (A), (B) and (D) is 100% by weight and the amount of the optional component (E) is added additionally.