NL2027755B1 - Composition for meat analogues - Google Patents

Composition for meat analogues Download PDF

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Publication number
NL2027755B1
NL2027755B1 NL2027755A NL2027755A NL2027755B1 NL 2027755 B1 NL2027755 B1 NL 2027755B1 NL 2027755 A NL2027755 A NL 2027755A NL 2027755 A NL2027755 A NL 2027755A NL 2027755 B1 NL2027755 B1 NL 2027755B1
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Netherlands
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composition
dry weight
meat
coloring
total dry
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NL2027755A
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Dutch (nl)
Inventor
Matthijs Franken Wouter
Jan Hoogland Oscar
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Bflike B V
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Priority to NL2027755A priority Critical patent/NL2027755B1/en
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    • 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
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a composition (1) comprising a coloring agent (2) and a reducing sugar material (3), wherein the coloring agent (2) comprises a first coloring material (21) and a second coloring material (22), wherein the first coloring material (21) comprises beetroot and the second coloring material (22) comprises roasted barley malt. The invention further provides a meat analogue (100) comprising the composition (1) and a proteinaceous base material (9).

Description

P1600196NL00 Composition for meat analogues
FIELD OF THE INVENTION The invention relates to meat analogues, a composition for that, and method for manufacturing meat analogues.
BACKGROUND OF THE INVENTION System and methods and ingredients for the production of meat analogues are known. WO2015153666, for instance describes ground meat replicas, and more particularly plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beety flavor, and red-to-brown color transition during cooking of ground meat. For example, the document describes meat replicas that include proteins that are selected based upon the temperature at which they gel and/or denature to replicate the behavior and qualities of meat during cooking, i.e., the firming, syneresis (water release), chewy texture, or mouthfeel.
SUMMARY OF THE INVENTION Due to the growing demand for vegan and vegetarian products, the development of meat substitutes has greatly increased. As a result, nowadays vegan or vegetarian substitutes of many different types of meat products are on the market. Meat products, however, contain serum (meat juice) that provides a recognizable taste and mouthfeel to the product. This recognizable taste and mouthfeel appear to be missing in the present meat substitutes (or “meat analogues”). Furthermore, at present, meat analogues predominantly are sold as precooked products, therewith lacking the cooking experience of raw meat products. Furthermore, it appears that different coloring ingredients are known in the art to mimic the color of meat products. Yet, still it appears that most meat alternatives are either too reddish, too grey, too pale and/or have a rather homogeneous brown color all over the volume and/or the outer surface of the product. For providing a cooked brown meat alternative appearance that burgers may have, sometimes a (brown) color pattern is coated on the surface, trying to resemble a grill pattern. A color change due to cooking similar to the change observed in meat products does not appear to be present in these meat substitutes. Prior art meat substitutes may lack a recognizable browning and/or crust forming (and eating) experience during cooking or may require a coating with breadcrumbs to provide browning when being cooked. Many prior art products further appear to be sweeter than the meat products they mimic.
Prior art meat substitutes, therefore, may fail the experience of meat products not only when consuming the product, but also when preparing the product. As a result, many of the products are only bought by a limited consumer group.
Hence, it is an aspect of the invention to improve the organoleptic properties of meat substitutes. It is further an aspect of the invention to improve the experience of preparing and consuming meat substitutes. Furthermore, it in an aspect of the invention to provide a plant based serum or composition that may be added to a or may be introduced in a proteinaceous base material to provide a meat analogue mimicking a (normal) meat product. The invention (the composition) may further provide a vegetable blood (or “meat juice”) alternative.
Hence, it is an aspect of the invention to provide an alternative composition that especially may be introduced in and/or be part of a meat analogue, which preferably further at least partly obviate(s) one or more of above-described drawbacks. The composition may especially be used in a production of a meat analogue. It is a further aspect of the invention to provide an alternative meat analogue, which preferably further at least obviate(s) one or more of above-described drawbacks. It is yet a further aspect of the invention to provide a method for manufacturing a meat analogue, which preferably further at least partly obviate(s) one or more of above-described drawbacks. The present invention may have as object to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.
In a first aspect, the invention provides a (coloring) composition (“composition”) comprising a coloring agent and a reducing sugar material (“reducing sugar” or “sugar™). In embodiments, the coloring agent comprises a first coloring material and a second coloring material. In further specific embodiments, the first coloring material comprises beetroot (e.g. beetroot powder or beetroot extract) (“beetroot”) and the second coloring material comprises roasted barley malt (extract) (“roasted barley malt”). The composition may especially be used in the production of a meat analogue.
In a further aspect, the invention provides a method for manufacturing a meat analogue (“method”). The method especially comprises combining the composition described herein (and/)or the coloring agent and especially the reducing sugar material described herein with a proteinaceous base material to provide the meat analogue. In further specific embodiments before and/or during combining the composition (and/) or the coloring agent and especially the reducing sugar material (with the proteinaceous base material), further ingredients may be added (to the composition (and/) or the coloring agent and especially the reducing sugar material, and the proteinaceous base material. The further ingredient may in embodiments comprise one or more ingredients selected from a group consisting of (1) technical additives, (ii) fats, (111) flavoring, and (iv) water.
In a further aspect, the invention (also) provides a meat analogue comprising the composition (described herein).
With such composition, a meat analogue may be provided with properties that may mimic its meat product counterpart better than prior art meat analogues. The meat analogue may in embodiments comprise a meat juice that provides the recognizable taste and mouthfeel to the meat product. After cooking, the meat analogue may have a meat like color at the inside (or in the bulk of meat analog) and a browned crust. In embodiments, a meat juice may flow out of the cooked meat analogue during cutting which may have a similar color and consistency as meat juice flowing from the meat product. The composition may be a dry or a wet (liquid) (such as aqueous) composition that may easily be added during manufacturing of the meat analogue. Moreover, embodiments of the (wet) composition may have the color and consistency of meat juice. Furthermore preparation/cooking of the meat analogue may give the experience of preparation of the meat product it mimics. For instance, preparing a patty from a minced meat analogue may provide the experience of preparing a meat patty.
Herein, the term “cooking” is used in relation to meat and meat substitutes. The term may refer to different kinds of cooking methods, such as roasting, oven broiling, pan-broiling, panfrying, stir-frying, searing, grilling and e.g. braising. The term especially refers to cooking techniques (normally) used for cooking meat products.
In a specific embodiment, the invention provides a (coloring) composition comprising a coloring agent and a reducing sugar material, wherein the coloring agent comprises a first coloring material and a second coloring material, especially wherein the first coloring material comprises beetroot and (more especially) the second coloring material comprises roasted barley malt (extract).
The coloring agent may thus at least comprise the first coloring material and the second coloring material. In embodiments, the coloring agent consists of the first coloring material and the second coloring material. In embodiments, the first coloring material is especially selected for providing a red(dish) color to the composition and/or the meat analogue. The second coloring material is especially selected for providing a brownish,
yellowish and/or greyish color to the composition and/or the meat analogue. A combination of the first coloring material and the second material may provide the desired color to the composition and/or the meat analogue. The coloring agent may in embodiments provide the desired uncooked color to the uncooked meat analogue. Especially during cooking, a color of a (cooked) surface of the meat analogue may change and become brown(ish). Moreover, cooking of the surface may result in development of a brown crust.
The first coloring material is especially selected for providing a (bright) red color to the composition/meat analogue. The first coloring material may e.g. comprise one or more materials selected from a group (consisting) of beetroot, red yeast rice, tomato paste, tomato concentrate, and paprika extract. Such materials may be in a dried form, or e.g. as a concentrate. The first coloring material may e.g. comprise beetroot powder and/or tomato concentrate powder. The first coloring material may comprise red yeast rice powder, or “red rice koji” (powder).
The second coloring material is in further embodiments selected for reducing the (overall) red color (provided by the first coloring material) of the coloring agent. The second coloring material may in embodiments have a yellow color, or an orange color. The second coloring material may in further embodiments have a brown(ish) color. In specific embodiments, the second coloring material may have a red color, especially less bright than the first coloring material. In embodiments, e.g. the second coloring material comprises one or more materials selected from a group consisting of roasted barley malt extract, safflower (extract/powder), saffron extract/powder, burnt sugar, caramel, carrot powder, and sweet potato powder. Safflower may also be known as carthamidin or carthamin powder. Safflower (extract/powder) is especially made from safflower flowers and/or petals.
The coloring agent may in embodiments especially comprise a (coloring) material selected from the group of beetroot, red yeast rice, tomato paste, tomato concentrate, and paprika extract (or powder) and a (coloring) material selected from the group of roasted barley malt extract, safflower (extract/powder), saffron extract/powder, burnt sugar, caramel, carrot powder, and sweet potato powder.
The terms “first coloring material” and “second coloring material” may independently from each other refer to a plurality of first coloring materials and second coloring materials, respectively.
In specific embodiments, the first coloring material comprises beetroot and the second coloring material comprises roasted barley malt extract. In embodiments e.g. beetroot and roasted malt extract make up at least 80 (dry) wt%, such as at least 90 wt%, especially at least 99 (dry) wt% of the coloring agent (based on a dry weight of the materials and the agent). The coloring agent may in embodiments comprise one or more further colorants or coloring materials (not described in relation to the first coloring material and the second coloring material).
5 The term “beetroot” may refer to beetroot powder or e.g. beetroot extract. Beetroot may also be known as table beet, garden beet, red beet, or, e.g., dinner beet. The term especially refers to the taproot portion of a beet plant. Further “barley malt extract” may also be known as “dried malt extract”, “dried roasted malt extract”, “roasted barley”, and e.g. “malt extract”. It will be understood that the different coloring materials may especially be selected for their functionality, especially color. The coloring materials may in embodiments be applied in a powder configuration, or e.g. an extract, or even a powdered (or ground) (native) configuration. Herein, the specific configuration may not always be specified. Moreover, if the configuration, such as extract or powder, 1s described it may be understood that also alternative configurations may be applied. For instance, if the term “beetroot” is used, this may refer to powdered beetroot, as well as beetroot extract, and also to beetroot powder. Accordingly, if the term “beetroot extract” is used, this term may in further embodiments refer to beetroot powder or powdered (ground) beetroot. The same may hold for the other coloring materials or other ingredients described herein. The coloring agent and/or the coloring materials may comprise one or more colorants, but may in embodiments also comprise other materials, such as may be in the case of an extract or a powder. The coloring material may have as functionality to provide a (red-like) color (or a yellow, orange or, e.g., a brown-like color, especially for second coloring material).
In further embodiments a ratio of a total dry weight of the first coloring material (especially the beetroot) to a total dry weight of the second coloring material (especially the roasted malt extract) (in the composition) is in the range of 15:1-2:1, especially in the range of 10:1-5:1, such as in the range of 8:1-6:1.
In embodiments, a total of a total dry weight of beetroot, red yeast rice, tomato paste and tomato concentrate (i.e. the sum of dry weights of the listed elements) (present in the composition) may define the total dry weight of the first coloring material (in the composition). Further, especially a total of a total dry weight of roasted barley malt extract, safflower (extract/powder), saffron extract/powder, burnt sugar, caramel, carrot powder, and sweet potato powder (respectively) (present in the composition) may define the total dry weight of the second coloring material (in the composition). It is noted that one or more of the listed elements (ingredients) may not be present in the composition, i.e. the dry weight of one or more of the listed elements may be zero.
A ratio of the total dry weight of the first coloring material to the total dry weight of the second coloring material may depend on the respective material. Yet, the total dry weight of the first coloring material is especially larger than the total dry weight of the second coloring material (in the coloring agent). Herein, ratios of different ingredients/elements may be defined. The defined ratios may refer to ratios in the composition. The ingredients/elements may especially also be present in the meat analogue according to the given ratios.
In further specific embodiments, the first coloring material is a heat-stable first coloring material. A color of a heat-stable first coloring material may substantially not change as a result of heat during cooking. In other embodiments, the first coloring material may be heat-labile. The second coloring material may in further specific embodiments be a heat-labile second coloring material. The second coloring material may especially be less heat-stable than the first coloring material. As such, the color of the coloring agent may change as a result of heating. The term “heat-stable” may herein also be indicated as thermostable. The term especially relates to not readily being subjected to alteration or destruction by heat, especially wherein the color may not substantially change under the influence of heat, especially heat developed during cooking. In embodiments, the second coloring material may also comprise red yeast rice. It appeared that a coloring agent comprising beetroot and red yeast rice (extract) (as second coloring material) may partially change in color as a result of heating the composition (directly or as a part of the meat analogue). Yet, also other combinations of first coloring material and second coloring material may change in color based on heat.
The reducing sugar is especially selected for providing a browning of the surface during cooking the meat analogue. Browning may be the result of Maillard reactions. The reactions may further create a distinctive (meat like) flavor. The reducing sugar may in embodiments comprise a monosaccharide. The reducing sugar may e.g. comprise one or more of dextrose, fructose, and galactose. In further embodiments, the reducing sugar may comprise a disaccharide. For instance, the reducing sugar may comprise one or more of lactose and maltose. The term “reducing sugar” may refer to a plurality of different reducing sugars.
Hence, in embodiments, the reducing sugar material comprises one or more sugars selected from (i) the group of monosaccharides, especially (one or more of) dextrose,
fructose, and galactose, and/or from (ii) the group consisting of disaccharides, especially lactose and/or maltose. In embodiments, the reducing sugar material may be selected from a group of dextrose, fructose, galactose, lactose and maltose.
In specific embodiments, the reducing sugar (at least) comprises dextrose.
Dextrose may provide the desired color and flavor development while substantially not affecting the sweetness of the meat analogue (at selected concentrations). The reducing sugar material may in embodiments consist for at least of 50 dry weight% of dextrose, such as for at least 95 dry weight% of dextrose. Moreover, in embodiments substantially all of the reducing sugar (material) is dextrose.
Furthermore, in further specific embodiments, a ratio of a total dry weight of the coloring agent to a total dry weight of the reducing sugar material is (selected) in the range of 5:1-1:1, especially in the range of 4:1-1:1, such as in the range of 3:1-1:1. The ratio of the total dry weight of the coloring agent to the total dry weight of the reducing sugar material may especially be at least be 0.5, especially at least 1, such as at least 1.5, and especially 5 at maximum, such as 4 at maximum, such as 3 at maximum. In embodiments, said ratio is in the range of 4:1-1.5:1, especially in the range of 2.5:1 to 2:1.
In embodiments, a total dry weight of beetroot, red yeast rice, tomato paste, tomato concentrate, roasted barley malt extract, safflower, saffron, burnt sugar, caramel, carrot powder, and sweet potato powder (present in the composition) defines the total dry weight of the coloring agent. Further, in embodiments a total dry weight of dextrose, fructose, galactose, lactose and maltose (present in the composition) defines the total dry weight of the reducing sugar material (in the composition).
The term “(a total of ) a total dry weight”, and the like, in relation with a list of elements/ingredients, such as in the phrase “a total dry weight of dextrose, fructose, galactose, lactose and maltose (present in the composition) defines the total dry weight of the reducing sugar material (in the composition) especially refers to a sum of the dry weights of the listed elements/ingredients. Referring to the above phrase, the term refers to (i) the dry weight of (any) dextrose plus (ii) the dry weight of (any) fructose, plus (iii) the dry weight of (any) galactose plus (1v) the dry weight of (any) lactose, plus (v) the dry weight of (any) maltose ((all) present in the composition). As already indicated above, one or more of these dry weights (in the composition) may be zero. In embodiments, e.g. (of these ingredients) only beetroot, barley malt extract and dextrose are present in the composition.
Hence, in specific embodiments, a ratio of the total dry weight of the beetroot and (together with) the barley malt extract to a total dry weight of the reducing sugar material, especially to a total dry weight of dextrose, is (selected) in the range of 5:1-1:1, especially in the range of 4:1-1:1, such as in the range of 3:1-1:1. In embodiments, said ratio is in the range of 4:1-1.5:1, especially in the range of 2.5:1 to 2:1. The composition may further comprise edible salt. In embodiments, the composition further comprises at least one salt selected from a group of salts consisting of potassium chloride (KCl) and sodium chloride (NaCl). Especially a ratio of a total dry weight of the salt to a total of (1) a total dry weight of the coloring agent and (i1) a total dry weight of the reducing sugar material is in the range of 2:1-1:5, especially in the range of 1.5:1-1:2.5, such as in the range of 1:1-1:1.5. Said ratio may in embodiments be about 1:1.25.In further embodiments, the ratio smaller than 1:5. The ratio may be zero for compositions lacking edible salt.
The term “edible salt” may relate to a plurality of different edible salts. The term may refer to tables salt, rock salt see salt, etc. The salt may be sodium salt. The salt may especially (also) comprise potassium salt. The use of potassium salt me reduce the sodium intake. Potassium salt may further provide a metallic taste, a taste component that 1s also present in blood. The composition may especially at least comprise potassium chloride. In embodiments at least 15 wt%, such as at least 25 wt%, especially at least 50 wt%, such as at least 75 wt%, especially at least 95 wt%, of the salt (in the composition) consists of potassium chloride.
In embodiments, a total dry weight of beetroot, red yeast rice, tomato paste, tomato concentrate, roasted barley malt extract, safflower, saffron, burnt sugar, caramel, carrot powder, sweet potato powder, dextrose, fructose, galactose, lactose and maltose (present in the composition) defines the total of the total dry weight of the coloring agent and the reducing sugar material.
In specific further embodiments, a ratio of a total of potassium chloride and sodium chloride to a total dry weight of (i) the beetroot, (ii) the barley malt extract, and (iii) the reducing sugar material (especially dextrose is in the range of 2:1-1:5, especially in the range of 1.5:1-1:2.5, such as in the range of 1:1-1:1.5. Said ratio may in embodiments be about 1:1.25.
Herein ‚the terms “dry weight”, “dry matter weight” and comparable terms are used, in phrases like “based on a dry weight” and “relative to a dry matter weight”. The terms relate to a total weight of a product or material (comprising a determined weight of water) minus the weight of water in the product or material (the determined weight of water). The dry weight or dry matter weight of a product is especially equal to a total weight of the product after removing substantially all of the water from the product, such as by heating (over 100 °C) of the product (especially over an extended period of time). Especially, if an amount of a component in a product (or a defined combination of components) is related to the dry (matter) weight, the dry weight of the component is defined relative to the dry weight of the product (or the defined combination of components). For instance, where the product comprises at least 30 wt% of protein based on a dry matter weight, a dry matter weight of the protein is especially equal to or more than 30% of a total dry matter weight of the product. Herein, sometimes also the term “wet weight” or “(wet) weight” is used in relation to a product or ingredient. This term especially refers to the sum of the dry weight and the weight of water in the product/ingredient. Yet, herein also ingredients (such as coloring materials) may be characterized by their dry (matter) weight, whereas a combination of ingredients, such as the meat analogue may in embodiments be characterized by its total (wet) weight (or also by its dry weight). This may for example be used in relation to a dry weight of the composition relative to a total (wet) weight of the meat analogue.
In specific embodiments, the composition comprises a dry composition. The dry composition may consist of particulate material, such as granules and/or powder. The dry composition may in embodiments comprise up to 12 wt% water, such as up to 10 wt% water, especially less than 6 wt% water. In further embodiments the composition is a liquid composition. The term “liquid” in liquid composition especially indicates that the composition may be pourable or pumpable. The composition may e.g. comprise a paste or may flow like water or e.g. flow like a syrup. The composition may in embodiments flow like genuine meat serum or juice would flow. Hence, in embodiments the composition further comprises a liquid, especially an aqueous liquid. The composition may comprise e.g. at least 50 wt% water, such as at least 75 wt% water, or even more than 90 wt% water, e.g. 95wt% water or even more. Hence, the composition may in embodiments consist of (almost) 100% of dry matter. Whereas in other only 5% or even less is dry matter. Especially at least 2wt% of the composition is dry matter (viz. the dry matter weight of 100 grams of the liquid composition is at least 2 gram).
The composition may further comprise an acid. The acid may be selected for providing a pH to the meat analogue in the range of 5-6, especially in the range of 5.5-5.9. The composition may, e.g., comprise acetic acid and/or citric acid. The acid may comprise one or more of lactic acid and tartaric acid. Other acids that may be comprised by the composition are e.g. fumaric acid, phosphoric, malic acid, butyric acid, benzoic acid, and oxalic acid.
The composition may in further embodiments comprise a thickener. The thickener may especially comprise any (combination of) thickener(s) for use in food products, such as a polysaccharide. Such thickeners are known, and a non-exhaustive list e.g. comprises starch (derivatives), e.g. arrowroot, cornstarch, potato starch, wheat starch, tapioca starch, gums (alginin, guar gum, locust bean gum, xanthan gum), and sugar polymers like agar, carboxy methyl cellulose, pectin and carrageenan, and e.g. flour.
Hence, in embodiments, the composition further comprises one or more of an acid and a thickener, especially wherein the acid is selected for providing a pH selected in the range of 5.5-5.9 to the composition (and/or to the meat analogue).
In embodiments, a total dry weight of the coloring agent and a total dry weight of the reducing sugar material (together) relative to a total weight of the (wet) composition is in the range of 0.5-5% w/w, especially in the range of 1-4% w/w, such as in the range of 2- 4% w/w. Yet, in other embodiments, these amounts may be higher (or lower).
In yet further embodiments, the composition may comprise one or more further additives, especially for providing a further taste to the meat analogue. The further additive may, e.g., be selected for providing an umami taste to the meat analogue. An umami taste may e.g. be provided by yeast (extract), kelp, algae (extract), seaweed (extract), hydrolyzed vegetable protein, soy sauce (extract), miso (paste), mushroom (extract). The further additive may in specific embodiments (further) comprise a meat flavor and/or a meat extract. Hence in embodiments, the composition comprises one or more further additives selected from a group consisting of a yeast extract, kelp (extract), algae (extract), seaweed (extract, (dried) miso (paste), and mushroom extract. Additionally or alternatively, the one or more further additives comprises hydrolyzed vegetable protein and/or soy sauce. The further additive(s) may (further) comprise monosodium glutamate. In further embodiments, the further additives may comprise flavoring.
In embodiments, a ratio of a total dry weight of the further additives relative to a total of (1) a total dry weight of the coloring agent and (ii) a total dry weight of the reducing sugar material may be in the range of 1:50-1:1.
The composition especially consists of non-meat ingredients. The composition is especially a vegetarian composition. In specific embodiments, the composition is a vegan composition.
The invention further provides, in an aspect, a meat analogue comprising the composition (described herein) and a proteinaceous base material (“base material”). The meat analogue may especially mimic a minced meat product or minced meat derivate, such as a meat ball, a (fresh, dry or e.g. cooked) sausage, a hamburger, a meat patty.
In embodiments the meat analogue comprises an analogue of a meat product selected from a group consisting of minced meat products.
The group of minced meat products may in embodiments comprise a meat patty, a meat ball, a (ham) burger, a sausage, a dry sausage, a cooked sausage, and a (beef) jerky.
The meat analogue may comprise (an analogue of a meat product selected from a group of a) minced meat and/or a minced meat derivative.
The meat analogue especially comprises a vegan meat analogue.
In further embodiments, the meat analogue comprises a vegetarian meat analogue.
Herein the term “proteinaceous base material” is used.
The term refers to a IO base material that in combination (such as after mixing or kneading or reducing and mixing, etc.) with the composition may provide the (final) meat analogue.
The base material may especially comprise plant-based material.
The base material essentially at least comprises protein.
The base material may in embodiments (already) have a texture comparable to the final texture of the meat analogue.
Yet, in other embodiments texturing of the final product may be provided during combining the composition and the base material.
The (proteinaceous) base material may further comprise fat (or fat substitutes) or oil.
The base material may further comprise technical additives, and/or structuring additives.
The base material may in embodiments comprise flavoring, and/or preservatives.
The base material may in further embodiments comprise one or more further additives described herein.
In embodiments, the base material as such may comprise particulate and/or textured meat analogue that can be consumed (especially after cooking), and the base material is especially mixed with the composition to provide a final color to the final (cooked) meat analogue (before and after cooking). Yet in other embodiments, the base material is rather bland, and flavoring may be present in the composition.
In embodiments, a weight ratio of the (wet or especially dry) composition to the (especially wet) proteinaceous base material is about 1:100. In further embodiments said ration may be about 1:50. Especially, the ratio is between 1:10 and 1:100. Hence in embodiments, at maximum 10 wt% of the meat analogue is provided by the (dry) composition and especially at least 90 wt% is based on the (wet) proteinaceous base material.
In specific embodiments, a wet composition may be provided to arather dry proteinaceous base material, and at maximum 70 wt%, such as at maximum 60 wt% or even at maximum 50 wt% of the meat analogue is provided by the proteinaceous base material (and especially the remainder by the composition). The meat analogue essentially (also) comprises water.
For instance, in embodiments at least 25 wt%, especially at least 35 wt% of the meat analogue is water.
The amount of water in the meat analogue is especially 70 wt% at maximum, such as 65 wt% or 60 wt% at maximum. In further specific embodiments, the meat analogue comprises 35-60 wt% water, especially 35-50 wt% water, such as 35-45 wt%.
In further embodiments, the meat analogue comprises (i) a total dry weight of the proteinaceous base material in the range of 40-60%, especially 50-60%, such as 55-60% (11) a total dry weight of the first coloring material in the range of 0.3-2%, such as 0.5-1.5%, (iii) a total dry weight of the second coloring material in the range of 0.01-0.5%, such as
0.02-0.5%, especially 0.05-0.5%, (iv) a total dry weight of the reducing sugar material in the range of 0.1-2%, especially 0.2-2%, such as 0.3-1%, and (about) 35-55 wt%, especially (about) 35-45 wt% water.
The meat analogue may in specific embodiments comprise at least 90 dry weight %, such as at least 95 dry weight %, especially at least 97 dry weight% proteinaceous base material. In further embodiments. the meat analogue may further comprise 0.5-4 dry weight% such as 0.5-2% dry weight%o, especially about 1 dry weight % first coloring material, especially beetroot. In further embodiments, the meat analogue further comprises
0.05-2 dry weight% such as 0.1-1 dry weight%, especially about 0.1-0.5 dry weight % second coloring material, especially roasted barley malt extract. The meat analogue may further comprise, in embodiments, 0.25-2 dry weight%, such as 0.25-1% dry weight%o, especially 0.5-1 dry weight % reducing sugar, especially dextrose.
The meat analogue may further comprise salt, such as at least 1 gram per kg meat analogue, especially at least 2 grams, such as at least 4 gram per kg (wet) meat analogue, e.g. 5 grams or more. Especially, the amount of salt per kg (wet) meat analogue is at maximum 30 grams, such as at maximum 20 grams, especially at maximum 15 grams, even more especially 10 grams. In embodiments, the meat analogue comprises 7.5-12.5 grams salt per kg meat analogue. In embodiments, at least 25%, especially at least 50%, such as at least 75% of the salt is potassium chloride. In further specific embodiments, the meat analogue comprises a total dry weight of potassium chloride in the range of 0.1-0.5%, relative to a total dry weight of the meat analogue.
The meat analogue may be provided by the (manufacturing) method of the invention. In embodiments the method comprises combining the composition (optional in combination with one or more ingredients selected from a group consisting of (1) technical additives, (11) fats, (iii) flavoring, and (iv) water) with the proteinaceous base material to provide the meat analogue. In alternative embodiments, the method comprises combining the coloring agent and the reducing sugar material (optional in combination with one or more ingredients selected from a group consisting of (1) technical additives, (i1) fats, (iii) flavoring, and (iv) water) with the proteinaceous base material to provide the meat analogue. The invention especially provides in embodiments, the method for manufacturing a meat analogue, wherein the method comprises combining: (a) the coloring agent and the reducing sugar material (defined herein), (b) a proteinaceous base material, and optional (c) one or more ingredients selected from a group consisting of (i) technical additives, (ii) fats, (iii) flavoring, and (iv) water; to provide the meat analogue.
Especially, one or more of the technical additives and the flavoring may in embodiments comprise acids, thickeners, and salts.
Combining may be done in a manufacturing device. It will be understood that the different ingredients (like the composition, the coloring agent, the reducing sugar, proteinaceous base material, technical additives, fats, flavoring, water, and optional further ingredients (when being used in the method) not necessarily all are combined at the same time. In embodiments, e.g., the used ingredients are added to the manufacturing device one after another added. The method may further comprise mixing the ingredients. In embodiments, one or more of the ingredients are reduced in size during combing. The method may further comprise mixing (at least part of) the ingredients under shear, during a mixing period. In yet further embodiments, the method may comprise controlling a temperature of the mixture, at least during a part of the mixing period. The temperature may e.g. be controlled at a temperature below 10 °C, especially below 6 °C. Yet, in further embodiments, the mixture may also be heated.
In yet a further aspect, the invention provides the composition distributed over different parts. The invention e.g. may provide a kit of parts comprising a first container comprising the coloring agent (described herein) and a second container comprising the reducing sugar material (described herein).
The invention further provides a(nother) kit of parts comprising first coloring container comprising the first coloring material (as described herein), the second container comprising the reducing sugar material, and a second coloring container comprising the second coloring material (described herein).
The (both) kit of parts may further comprise a recipe for making the composition (described herein).
It will be understood that the embodiments and specifications described above in relation to the composition of the present invention, may also apply for the method and use of the invention.
The term “controlling” and similar terms herein especially refer at least to determining the behavior or supervising the running of an element, especially wherein the element is configured to adjust the treating of the damages skin tissue. Hence, herein “controlling” and similar terms may e.g. refer to imposing behavior to the (controllable) element (determining the behavior or supervising the running of an element), etc., such as e.g. measuring, displaying, actuating, opening, shifting, changing temperature, etc., especially actuating. Beyond that, the term “controlling” and similar terms may additionally include monitoring. Hence, the term “controlling” and similar terms may include imposing behavior on an element and also imposing behavior on an element and monitoring the element. The controlling of the element can be done with the control system. The control system and the (controllable) element may thus at least temporarily, or permanently, functionally be coupled. The element may comprise at least part of the control system. In embodiments, the control system and element may not be physically coupled. Control can be done via wired and/or wireless control. The term “control system” may also refer to a plurality of different control systems, which especially are functionally coupled, and of which e.g. one control system may be a master control system and one or more others may be slave control systems.
BRIEF DESCRIPTION OF THE DRAWINGS Embodiments of the invention will now be described, by way of example only, with reference to the accompanying schematic drawings in which corresponding reference symbols indicate corresponding parts, and in which: Fig. 1 schematically depicts different compositions of the invention; Fig. 2 schematically depicts an embodiment of a meat analogue of the invention; and Fig. 3 depicts some aspects of the kit of parts of the invention. The schematic drawings are not necessarily to scale.
DETAILED DESCRIPTION OF THE EMBODIMENTS Fig. 1 schematically depicts embodiments of the composition 1. It is note that the figure is used to explain the possible ingredients of the composition 1 and should not be regarded as a graph indicating realistic ratios between the ingredients. The composition 1 at least comprises the coloring agent 2 and the reducing sugar material 3 as is schematically depicted with the continuous lines. Moreover, the coloring agent 2 especially comprises the first coloring material 21 and the second coloring material 22. The total dry weight of the first coloring material 21 may in embodiments be 10 to 5 times the total dry weight of the second coloring material 22. Yet in other embodiments these values may be different.
In specific embodiments, the first coloring material 21 comprises beetroot and the second coloring material 22 comprises roasted barley malt and (especially at least 95 wt% of) the reducing sugar comprises dextrose. In further embodiments, the reducing sugar (material) 3 comprises a monosaccharide 31 and/or a disaccharides 32. The ratio of the total dry weight of the coloring agent 2 to the total dry weight of the reducing sugar material 3 is especially between 4:1 and 1.5:1. The total dry weight of the coloring agent 2 (in the composition 1 or in the meat analogue 100) may especially be larger than the total dry weight of the reducing sugar 3.
Embodiments of the composition 1 further comprise an aqueous liquid 4. Moreover, embodiments, may also comprise an acid 5 and/or, e.g., a thickener 6. In the figure, the reference numbers 5 and 6 are pointing to the aqueous liquid 4. The acid 5 or thickener 6 may be provided as solids as well and may also be present in a dry composition 1.
Additionally or alternatively, the composition 1 may comprise one or more further additives 7 such as yeast extract, kelp (extract), algae (extract), seaweed (extract, (dried) miso (paste), mushroom extract, hydrolyzed vegetable protein, and soy sauce. The further additive 7 may in specific embodiments comprise monosodium glutamate. The further additives may provide a meat-like or umami taste to the meat analogue 100.
In embodiments, the composition 1 (also) comprises salt 8. The salt may especially consist of potassium chloride and/or sodium chloride. Salt may enhance the taste of the meat analogue 100. Further potassium chloride may provide a bit of a metallic (blood- like) taste to the meat analogue 100.
The composition 1 especially consist of (only) plant based material and may in embodiments be characterized as a vegan composition 1.
Fig. 2 very schematically depicts a meat analogue 100 according to the invention. The meat analogue may be manufactured by the method of the invention. The meat analogue 100 especially comprises the composition 1 and a proteinaceous base material
9. Hence, the meat analogue comprises the coloring agent 2, especially for providing a meat like color to the inside or the bulk 110 of the meat analogue 100. The reducing sugar 3 may provide a brow crust 130 at the surface 120 during cooking the meat analogue 100.
Embodiments of the meat analogue 100 may comprise: a total dry weight of the proteinaceous base material 9 in the range of 50-60%, ii a total dry weight of the first coloring material 21 in the range of 0.5-1.5%, a total dry weight of the second coloring material 22 in the range of 0.02-0.5%, a total dry weight of the reducing sugar material 3 in the range of 0.3-1%, and about 35-45 wt% water. It is understood that after preparation (cooking) of the meat analogue 100, especially the amount of water may reduce.
The depicted embodiment comprises a patty or a hamburger. The meat analogue 100 may especially comprise an analogue of a minced meat product or a minced meat derivative (e.g. a sausage or a jerky).
In the method for manufacturing the meat analogue 100, the composition 1 or (1) the coloring agent 2 and (ij) the reducing sugar material 3 are combined with the IO proteinaceous base material 9. Optionally also one or more other ingredients like technical additives, fats, flavoring, and water are added. It is noted that the coloring agent 2 may be provided by (separately) providing the first coloring material 21 and the second coloring material. In Fig. 3 some embodiments of the kit of parts 200,300 are depicted. At the top of the figure the kit of parts 200 comprises a first container 210 comprising the coloring agent 2 and a second container 220 comprising the reducing sugar material 3. At the bottom of the figure, the kit of parts 300 comprises a first coloring container 240 with the first coloring material 21, a second coloring container 250 comprising the second coloring material 22, and a second container 220 comprising the reducing sugar material 3 (like the second container of the kit of parts 200). Both kits of parts 200,300 may further comprise a recipe 290 for making the composition 1. The term “plurality” refers to two or more. Furthermore, the terms “a plurality of” and “a number of” may be used interchangeably. The terms “substantially” or “essentially” herein, and similar terms, will be understood by the person skilled in the art. The terms “substantially” or “essentially” may also include embodiments with “entirely”, “completely”, “all”, etc. Hence, in embodiments the adjective substantially or essentially may also be removed. Where applicable, the term “substantially” or the term “essentially” may also relate to 90% or higher, such as 95% or higher, especially 99% or higher, even more especially 99.5% or higher, including 100%. For numerical values it is to be understood that the terms “substantially”, “essentially”, “about”, and “approximately” may also relate to the range of 90% - 110%, such as 95%-105%, especially 99%-101% of the values(s) it refers to. The term “comprise” also includes embodiments wherein the term “comprises” means “consists of”.
The term “and/or” especially relates to one or more of the items mentioned before and after “and/or”. For instance, a phrase “item 1 and/or item 2” and similar phrases may relate to one or more of item 1 and item 2. The term "comprising" may in an embodiment refer to "consisting of" but may in another embodiment also refer to "containing atleast the defined species and optionally one or more other species".
Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.
The devices, apparatus, or systems may herein amongst others be described during operation. As will be clear to the person skilled in the art, the invention is not limited to methods of operation, or devices, apparatus, or systems in operation.
The term “further embodiment” and similar terms may refer to an embodiment comprising the features of the previously discussed embodiment, but may also refer to an alternative embodiment. It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design many alternative embodiments without departing from the scope of the appended claims.
In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim.
Use of the verb "to comprise" and its conjugations does not exclude the presence of elements or steps other than those stated in a claim. Unless the context clearly requires otherwise, throughout the description and the claims, the words “comprise”, “comprising”, and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to”.
The article "a" or "an" preceding an element does not exclude the presence of a plurality of such elements.
The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In a device claim, or an apparatus claim, or a system claim, enumerating several means, several of these means may be embodied by one and the same item of hardware. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage.
The invention also provides a control system that may control the device, apparatus, or system, or that may execute the herein described method or process. Yet further, the invention also provides a computer program product, when running on a computer which is functionally coupled to or comprised by the device, apparatus, or system, controls one or more controllable elements of such device, apparatus, or system.
The invention further applies to a device, apparatus, or system comprising one or more of the characterizing features described in the description and/or shown in the attached drawings. The invention further pertains to a method or process comprising one or more of the characterizing features described in the description and/or shown in the attached drawings.
The various aspects discussed in this patent can be combined in order to provide additional advantages. Further, the person skilled in the art will understand that embodiments can be combined, and that also more than two embodiments can be combined. Furthermore, some of the features can form the basis for one or more divisional applications.

Claims (16)

CONCLUSIES: l. Een samenstelling (1) die een kleurmiddel (2) en een reducerende suiker- materiaal (3) omvat, waarbij het kleurmiddel (2) een eerste kleurend materiaal (21) en een tweede kleurend materiaal (22) omvat, waarbij het eerste kleurend materiaal (21) rode biet omvat en het tweede kleurend materiaal (22) geroosterde gerstemout omvat.CONCLUSIONS: l. A composition (1) comprising a coloring agent (2) and a reducing sugar material (3), wherein the coloring agent (2) comprises a first coloring material (21) and a second coloring material (22), the first coloring material (21) comprises beetroot and the second coloring material (22) comprises roasted barley malt. 2. De samenstelling (1) volgens conclusie 1, waarbij het reducerende suiker- materiaal (3) één of meer suikers omvat gekozen uit (1) de groep van monosachariden (31) en (11) de groep bestaande uit disachariden (32).The composition (1) according to claim 1, wherein the reducing sugar material (3) comprises one or more sugars selected from (1) the group of monosaccharides (31) and (11) the group consisting of disaccharides (32). 3. De samenstelling (1) volgens één van de voorgaande conclusies, waarbij een verhouding van een totaal drooggewicht van het kleurmiddel (2) tot een totaal drooggewicht van het reducerende suiker-materiaal (3) in het bereik van 4:1-1,5:1 ligt.The composition (1) according to any one of the preceding claims, wherein a ratio of a total dry weight of the coloring agent (2) to a total dry weight of the reducing sugar material (3) is in the range of 4:1-1. 5:1 lies. 4. De samenstelling (1) volgens één van de voorgaande conclusies, waarbij een verhouding van een totaal drooggewicht van het eerste kleurend materiaal (21) tot een totaal drooggewicht van het tweede kleurend materiaal (22) in het bereik van 10:1-5:1 ligt.The composition (1) according to any one of the preceding claims, wherein a ratio of a total dry weight of the first coloring material (21) to a total dry weight of the second coloring material (22) is in the range of 10:1-5 :1 lies. 5. De samenstelling (1) volgens één van de voorgaande conclusies, waarbij het reducerende suiker-materiaal (3) voor ten minste 95 drooggewichtspercent uit dextrose bestaat.The composition (1) according to any one of the preceding claims, wherein the reducing sugar material (3) consists of at least 95 % dry weight of dextrose. 6. De samenstelling (1) die verder een waterige vloeistof (4) omvat.6. The composition (1) further comprising an aqueous liquid (4). 7. De samenstelling (1) volgens conclusie 6, waarbij een totaal van (1) een totaal drooggewicht van het kleurmiddel (2) en (ii) een totaal drooggewicht van het reducerende suiker-materiaal (3) ten opzichte van een totaalgewicht van de samenstelling (1) in het bereik van 1-4% w/w ligt.The composition (1) according to claim 6, wherein a total of (1) a total dry weight of the coloring agent (2) and (ii) a total dry weight of the reducing sugar material (3) relative to a total weight of the composition (1) is in the range of 1-4% w/w. 8. De samenstelling (1) volgens één van de voorgaande conclusies, waarbij de samenstelling (1) verder ten minste één zout (8) omvat gekozen uit een groep zouten bestaande uit kaliumchloride en natriumchloride, waarbij een verhouding van een totaal drooggewicht van het zout (8) tot een totaal van (i) een totaal drooggewicht van het kleurmiddel (2) en (ti) een totaal drooggewicht van het reducerende suiker-materiaal (3) in het bereik van 1:1-1:1,5 ligt.The composition (1) according to any one of the preceding claims, wherein the composition (1) further comprises at least one salt (8) selected from a group of salts consisting of potassium chloride and sodium chloride, wherein a ratio of a total dry weight of the salt (8) until a total of (i) a total dry weight of the coloring agent (2) and (ti) a total dry weight of the reducing sugar material (3) is in the range of 1:1-1:1.5. 9. De samenstelling (1) volgens één van de voorgaande conclusies, waarbij de samenstelling (1) een veganistische samenstelling is.The composition (1) according to any one of the preceding claims, wherein the composition (1) is a vegan composition. 10. Een vleesanaloog (100), omvattende de samenstelling (1) volgens één van de voorgaande conclusies en een eiwithoudend basismateriaal (9).A meat analogue (100), comprising the composition (1) according to any one of the preceding claims and a proteinaceous base material (9). 11. De vleesanaloog (100) volgens conclusie 10, waarbij de vleesanaloog gehakt vlees en/of een gehaktderivaat omvat.The meat analog (100) according to claim 10, wherein the meat analog comprises minced meat and/or a minced meat derivative. 12. De vleesanaloog (100) volgens één van de conclusies 10-11, waarbij de vleesanaloog (100) omvat: (i) een totaal drooggewicht van het eiwithoudende basismateriaal (9) in het bereik van 50-60 %, (11) een totaal drooggewicht van het eerste kleurende materiaal (21) in het bereik van 0,5-1,5%, (iii) een totaal drooggewicht van het tweede kleurende materiaal (22) in het bereik van 0,02-0,5%, (iv) een totaal drooggewicht van het reducerende suiker-materiaal (3) in het bereik van 0,3-1% en 35-45 gew.% water.The meat analog (100) according to any one of claims 10-11, wherein the meat analog (100) comprises: (i) a total dry weight of the proteinaceous feedstock (9) in the range of 50-60%, (11) a total dry weight of the first coloring material (21) in the range of 0.5-1.5%, (iii) a total dry weight of the second coloring material (22) in the range of 0.02-0.5%, (iv) a total dry weight of the reducing sugar material (3) in the range of 0.3-1% and 35-45% by weight of water. 13. De vleesanaloog (100) volgens één van de voorgaande conclusies 10-12, omvattende een totaal drooggewicht aan kaliumchloride in het bereik van 0,1-0,5%, ten opzichte van een totaal drooggewicht van de vleesanaloog (100).The meat analog (100) according to any one of the preceding claims 10-12, comprising a total dry weight of potassium chloride in the range of 0.1-0.5%, relative to a total dry weight of the meat analog (100). 14. De vleesanaloog (100) volgens één van de conclusies 10-13, waarbij de vleesanaloog een veganistische vleesanaloog omvat.The meat analog (100) according to any one of claims 10-13, wherein the meat analog comprises a vegan meat analog. 15. Een werkwijze voor het vervaardigen van een vleesanaloog (100), waarbij de werkwijze omvat: het combineren van (a) het kleurmiddel (2) en het reducerende suiker- materiaal (3) zoals gedefinieerd in één van de conclusies 1-9, (b) een eiwithoudend basismateriaal (9), en optioneel (c) één of meer ingrediënten gekozen uit een groep bestaande uit (1) technische hulpstoffen, (ii) vetten, (iii) smaakstof en (1v) water; om de vleesanaloog (100) te verschaffen.A method of producing a meat analog (100), the method comprising: combining (a) the coloring agent (2) and the reducing sugar material (3) as defined in any one of claims 1-9, (b) a proteinaceous base material (9), and optionally (c) one or more ingredients selected from a group consisting of (1) processing aids, (ii) fats, (iii) flavoring and (1v) water; to provide the meat analog (100). 16. Kit van onderdelen (200) omvattende een eerste houder (210) die het kleurmiddel (2) zoals gedefinieerd in één van de conclusies 1-9 omvat en een tweede houder (220) die het reducerende suiker-materiaal (3) zoals gedefinieerd in één van de conclusies 1-9 omvat.A kit of parts (200) comprising a first container (210) containing the coloring agent (2) as defined in any one of claims 1-9 and a second container (220) containing the reducing sugar material (3) as defined in any one of claims 1-9.
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