NZ625536B2 - Vegetable-based minced meat alternative - Google Patents
Vegetable-based minced meat alternative Download PDFInfo
- Publication number
- NZ625536B2 NZ625536B2 NZ625536A NZ62553612A NZ625536B2 NZ 625536 B2 NZ625536 B2 NZ 625536B2 NZ 625536 A NZ625536 A NZ 625536A NZ 62553612 A NZ62553612 A NZ 62553612A NZ 625536 B2 NZ625536 B2 NZ 625536B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- gluten
- vegetable
- food product
- plant material
- product
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 35
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 21
- 108010068370 Glutens Proteins 0.000 claims abstract description 44
- 235000021312 gluten Nutrition 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 35
- 235000013305 food Nutrition 0.000 claims abstract description 26
- 241000235527 Rhizopus Species 0.000 claims abstract description 8
- 241000235395 Mucor Species 0.000 claims abstract description 7
- 241000221960 Neurospora Species 0.000 claims abstract description 6
- 244000005700 microbiome Species 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 25
- 239000007787 solid Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000008188 pellet Substances 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 17
- 108090000623 proteins and genes Proteins 0.000 description 17
- 102000004169 proteins and genes Human genes 0.000 description 17
- 235000013548 tempeh Nutrition 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 238000002791 soaking Methods 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 238000007429 general method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000007238 Secale cereale Nutrition 0.000 description 4
- 238000011143 downstream manufacturing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 241000209056 Secale Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000010348 incorporation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 108700012359 toxins Proteins 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
Abstract
Provided is a method for preparing a vegetable-based food product including the step of fermenting plant material containing at least 50% by weight gluten using a microorganism from the Rhizopus, Mucor, Neurospora or Amylomyxe genera. The food product prepared can be used as a replacement for minced meat. meat.
Description
PCT/EP2012I074913
VEGETABLBBASED MINCED MEAT ALTERNATIVE
TECHNICAL FIELD
The invention relates to a vegetable-based food product having the texture of minced
meat and a method for its preparation. in particular, the invention relates to a vegetable-
based food product comprising proteinaceous material derived fr0m gluten.
OUND
The rising world population is placing increasing demands on the supply of foods,
especially those that are a source of protein. The production and consumption of meat as a
protein source is also becoming increasingly unsustainable. The high price of meat means
that its availability in many parts of the world is limited, if not non-existent in some areas.
(,A~"”‘":\ Most of the s less expensive n sources originate from a variety of pulses, grains
and lentils. These sources usually have a high concentration of protein, but also have some
drawbacks in t of digestibility and anti-nutritional factors. Moreover, for many people.
these cheaper protein sources do not have a very pleasant taste or texture compared with
meat products.
There has been an ongoing search for solutions to the above problems by ing
affordable high protein alternatives to meat products, especially for developing or emerging
market countries.
Beans of different varieties are a well—known source of protein. Beans are commonly
prepared by soaking in water overnight and then cooking. it is also nown to treat the
cooked beans with a fungus which enables this highly proteinaceous al to be formed
into a cake. This process is known to many as the tempeh s. The tempeh process
ses digestibility of the raw material by 5 to 10 %.
Tempeh (also spelled tempe) is an Indonesian foodstuff based on beans (normally
soybeans), which has a tradition dating back many centuries in Java. lts popularity is
increasing in various regions including Japan, the USA, and Western Europe. it is made by
a natural fermentation s involving a us fungus plus many different ia and
yeasts. The process binds the beans into a cake form, similar to a firm vegetarian burger
patty. in contrast to tofu, which is derived from ns, tempeh is a whole bean product
having different nutritional characteristics and textural qualities. The tempeh fermentation
process, and its retention of the whole bean, means that the product has a higher content of
protein, dietary fibre, and vitamins. in particular, the fermentation process improves some
characteristics of soybeans including protein level (up to 40 % of the dry mass), fatty acid
composition (Hering, L., et a/., Lipid / Fett, 1991, 93(8), 303-308), the level and n of
oligosaccharides (Rehms, H. and Barz, W., Appl. Microbiol. Biotechnoi., 1995, 44, 47-52),
and the amount of l vitamins, especially vitamin 812 and vitamin D (Keuth, S. and
Bisping, B., J. Appl. Bacteriol., 1993, 75, 427-434; Denter, J., et al., J. Food Mycol., $998, 1,
149461). The product is normally consumed in the form of slices that have been fried, as a
type of indonesian satay, as a peppered paste l), or as vegetarian tempeh burger.
The problems with using soybeans as a source of proteins for preparing meat
alternative (or replacer) products using a tempeh process relate to both texture and taste. The
use of whole soybeans gives neither a texture nor a taste similar to minced meat. The whole
beans remain visible in the product. can be felt in the mouth when chewing, and also give a
nutty soya flavour. While digestibility is increased compared to regular cooking of beans, 8
large portion of the soya bean still remains indigestible by the human body.
in the search for new sources of protein that may be subjected to a fermentation
process similar to the tempeh process, the focus has been on n sources, such as beans,
that can provide a rich source of nutrients to a fungus. Thus, most beans are a good source of
carbohydrates, fatty acids, ns and minerals, as well as n. Sources that are high in
n, but limited in other materials, have previously been considered to be unsuitable for
supporting the growth of a fungus in a tempeh fermentation. Gluten from sources such as
wheat, barley, rice, and rye contain protein and small amounts of starch. but not much more.
Gluten has therefore not previously been considered as a protein source in the tempeh
process.
However, the applicant has now found that gluten, especially wheat gluten, as an
affordabie n , can be processed using the pies of tempeh fermentation to
e a new meat alternative.
Any discussion of the prior art throughout the specification should in no way be
considered as an admission that such prior art is widely known or forms part of common
general knowledge in the field.
It is an object of the present invention to overcome or rate at least one of the
disadvantages of the prior art, or to provide a useful alternative.
An object of a red embodiment of the present invention is therefore to provide a
rian minced meat replacer which has similar taste and texture attributes compared to
minced meat or at least to provide a useful alternative to existing meat replaoers.
STATEMENTS OF THE iNVENTlON
In a first aspect, the invention relates to a method for preparing a vegetable-based food
product comprising:
a) contacting a gluten containing plant material in solid form with water for 12 to 48
hours at a pH less than 5;
b) heating the plant material at a temperature and for a time sufficient to sterilise
the plant material;
c) cooling and then mixing the plant material and incubating to give a fermented
product wherein a microorganism selected from Rhizopus, Mucor, Neurospora or Amylomyxe
is used for fermentation; and
d) sing the fermented product into the vegetable-based food product;
wherein the plant material comprises gluten in the amount of at least 50 % by weight.
In a second aspect, the ion relates to a product obtained by the process of the
first aspect.
in a third aspect, the invention relates to the use of the food product of the second
aspect as a vegetable~based replacement for minced meat.
Also described is a vegetabie-based food product comprising at least 50 wt% protein,
wherein the protein is gluten or is proteinaceous al derived from , and has been
fermented by a mould selected from the species selected from the group ting of
Rhizopus, Mucor, Neurospora and Amylomyxes, and wherein the t has the texture of
minced meat. The gluten is ably wheat, barley gluten, rice gluten or rye gluten.
Preferably, the food product also comprises any one or more of starch, flour, and bran.
in preferred embodiments of the invention the food product further comprises added
meat flavour, for example a ble-based meat flavour.
The gluten containing plant al is preferably in the form of pellets, for example
extruded pellets. The pellets may se flour and/or bran in addition to gluten.
Preferably. the plant material comprises gluten in the amount of at least 70 % by
weight, more preferably at least 75 % by weight. even more preferably at least 80 % by weight.
The gluten containing plant material is ably obtained from wheat.
The ted product of step c) is normally in the form of a solid or semi—solid cake.
In preferred embodiments, the cake is texturised to give a food product having a texture of
minced meat.
The contact time in step a) is preferably 16 to 24 hours.
Preferably, the pH is reduced to or maintained at less than 5 by addition of an organic
acid, for example lactic acid, citric acid, acetic acid or malic acid.
The heating temperature of step b) is preferably in the range 100 to 130 °C, for
example 120 °C, and the heating time is 3 to 10 minutes, preferably 5 minutes.
in preferred embodiments, the mould is selected from any one of the species Rhizopus,
Mucor, Neurospora, and Amy/omyxes.
A meat flavour ingredient may be incorporated into the plant material before step a) or
during step a).
Unless the context y 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”.
DETAILED PTION
The invention relates to a vegetable—based food product comprising at least 50 % by
weight protein, wherein the protein is gluten or is proteinaceous material derived from gluten,
and n the product has the texture of minced meat. The ion also relates to a
method for preparing a vegetable~based food product including a step of fermenting a giuten~
[wam
based material with a mould and then processing the fermented t into a vegetable-
based food t for use as a replacement for minced meat.
The term "gluten" refers to the protein fraction of wheat, barley, rice, rye, or a
combination thereof, after starch is d by extraction.
The term "vegetable-based” means any material that is based on, or derived from,
vegetable matter of any kind.
The term “proteinaceous material derived from gluten” means a protein mixture or
extract comprising at least 80 % of a gluten fraction obtained from wheat, barley, rice, rye or
a combination thereof after starch extraction. The remaining up to 20 % may be starch
residues, and fatty acids.
The term “meat flavour” means any vegetable-based flavour that mimics the flavour
of any meant.
The gluten containing plant material used as the raw material in the process for
preparing the food product of the invention should be in solid form, ideally in the form of solid
pellets, granules, or similar particles. The reason for this is that gluten is sparingly e in
water and will usually form a lump. in a ged fermentation system (excess of water)
using gluten powder, the mould will form biomass separate from the gluten lump. The gluten
lump will slowly dissolve due to enzymes secreted from the mould. Wetted gluten powder
does not work because the mould needs space to grow the mycelium. The spaces that exist
between larger particles, e.g. pellets, e for basic oxygen transfer, which is important for
mycelium growth.
Preferably, the gluten containing plant material is porous, i.e. the plant al which
may be in the form of pellets, granules or other similar les, has a ude of empty
spaces or voids within the solid material matter of such les.
. 25 The plant material is first soaked in water for 12 to 48 hours in order to soften the
dried particles. The water incorporated into the particles will allow the mould to form the
mycelium.
The pH of this step must be lower that 5 to t microbial growth. At higher pH.
an ptably high amount of spores of spoilage bacteria can grow during the soaking
step and potentially produce heat stable toxins. Bacterial growth may also be prevented by
adding salt or alcohol, but then the mould will most likely not grow.
The wetted solid plant material (normally wetted s) is then sterilised to
deactivate any microbes present by heating to at least 100 °C for a few minutes. Sterilisation
is important for effective incubation of the plant material with the mould.
The fermented product obtained following incubation with the mould is in the form of a
solid or semi-solid lump or cake. The mycelium is able to penetrate the particles of solid
plant material due to the rough/porous surface of the particles. This leads to mycelium
5 I3
formation in the spaces between particles and binds the les together to form a solid or
olid lump or cake.
The mould used may be any mould that is able to grow on the plant material and that
has a safe history in food (i.e. no toxin production), and es a mould of any one of the
species Rhizopus, Mucor, pora, and Amylomyxes. it is knOWn that some strains of
Rhizopus can produce toxins and so these strains are not suitable for this invention.
The cake formed in the process is sufficiently moist that it can be manipulated by
stirring or mixing, or some other kind of mechanical ion, in a controlled manner to
provide a product have the texture of minced meat. The texture may be bed as
comprising small soft lumps often in c0mbination with soft stringy material, and is what would
ly be considered as the texture of meat that has been minced using well-known
techniques.
The product may be further processed into different forms, for example by pre-
cooking (e.g. frying), drying, or orating into a sauce, such as a pasty sauce (e.g.
Bolognese sauce).
Meat flavour ingredients may be incorporated into the product at any stage of the
preparation process. Such ingredients would usually be vegetable-based flavour ingredients
to preserve the integrity of the product as a vegetarian food. The flavour ingredient can be
orated within the plant material before extrusion into s for example. Alternatively,
the flavour ingredient can be added to the solid plant material during the soaking stage, Le.
during step a) rather than beforehand. The flavour ingredient may also be incorporated
during later processing stages.
in addition to the advantages of the invention bed above, the process of the
invention has the benefit that vitamins not present in the raw material (such as vitamins A, E,
BB, 86, K etc.) may be ed in the product, or the amount of certain vitamins already
I ..
present are increased. In addition, the process of the ion may beneficially alter the
amino acid composition by increasing the levels of essential amino acids.
in the following examples the general method for preparing a vegetarian mince meat
replacer based on tempeh fermentation principles is describe in more detail. Example 1
describes a standard process for obtaining the product using any gluten-based pelletised raw
material and the process parameter ranges used for solid state fermentation. Examples 2
and 3 describe two ways to orate a vegetable-based meat flavour into the prod uot at
different process steps, either during the soaking step (Example 2) or during the extrusion
step used for making the gluten pellets (Example 3). e 4 shows a third way, Le. after
the downstream processing using a vacuum sealing machine. Example 5 describes the
preparation of a dehydrated product and its rehydration.
W0 2013/087558 6
EXAMPLES
The invention is further described with reference to the ing examples. It will be
appreciated that the invention as claimed is not ed to be limited in any way by these
examples.
Example 1: General method for preparing minced meat alternative product
Porous extruded gluten peliets comprising a plant protein on of 76.7 wt%, flour
and/or bran were soaked for 16 h at room temperature (23 °C) in water adjusted to a pH
between 4 and 5 using an organic acid (eg. acetic acid, citric acid or lactic acid). The raw
material and the water were mixed in a ratio so that no water remained after g. The
wet raw al was cooked at high temperature (e.g. 121 °C for 10 min). After cooling, the
raw material was inoculated with a spore suspension of a mould from the genus Rhizopus,
Mucor, Neurospora or Amy/omyces. Preferably the spore load per gram of wet material is in
i5 the range of 104 to 106 cfu/g wet material. The raw materiai was homogeneously mixed with
the spore suspension, and the inoculated material incubated at 30 to 37 °C for 24 to 48 h at a
relative humidity of 70 to 90 %. After the fermentation, the raw al was bound together
to form a firm cake due to vigorous mouid mycelium growth. The cake was carefuliy agitated
or mixed (e.g. stirred at iow speed) to generate an inhomogeneous minced meat structure.
The material was then cooked at 100 ”C for 8 min to inactivate the mould and any secreted
enzymes to ensure shelf stability. The cooked material was stored at -20 °C to +4 °C until
further use.
Table 1
wheat gluten R. o/rgosporus 2 5 x 10 -
wheargiuten m105 -
wheatgiuten 25x 106 24
wheatgiuten 2.5 x 106 24
iuten_ 6
25x10 mm 24
wheatgiuten- 6
25x10 24
wheat gluten 2.5x 105 "I. 24
WO 87558 7
e 2: Incorporation ofmeat flavour into soaking step
ed gluten s were prepared according to the general method of Example 1.
In the soaking step, a vegetable-based meat flavour was added in a concentration of 1-10 %
(w/v). Downstream processing was also ted according to Example 1. The product
obtained had essentiaiiy the same texture and appearance, and a distinct meat flavour taste.
Example 3: Incorporation ofmeat flavour before soaking step
The general method of Example 1 was followed, except that the gluten pellets were
1O extruded incorporating a vegetable-based meat fiavour in a concentration of 1-10 % (w/w).
Downstream processing was also conducted according to Example 1. The product obtained
had essentially the same texture and appearance, and a distinct meatflavour taste.
Example 4: Incorporation ofmeat flavour in downstream processing
The general method of Example 1 was followed. The resuiting materiai was carefully
d to remove most of the water, without destroying its structure. A liquid vegetable-
based meat r preparation was added at a ratio of 1 to 10 °/o. The preparation was put
into plastic bags and subsequently into a vacuum sealing machine. This sealed mixture was
stored at ~20 °C.
Example 5: Dehydration and rehydration
The general method of Example 1 was followed. The resulting material was vacuum
dried at 60 °C for 16 h at 10 mbar. The dried material was rehydrated prior to use at 100 °C
for 10 min using water containing 1-10 % (w/v) sodium chloride.
it is to be appreciated that although the invention has been described with reference
to specific ments, variations and modifications may be made without departing from
the scope of the ion as defined in the claims. Furthermore, where known equivalents
exist to specific features, such equivalents are incorporated as if specificaily ed to in
this specification.
Claims (19)
1. A method for preparing a vegetable~based food product sing: a) contacting a gluten containing plant material in solid form with water for 12 to 48 hours at a pH less than 5; b) heating the piant material at a temperature and for a time sufficient to ise the plant material; c) cooling and then mixing the plant material and incubating to give a fermented product wherein a microorganism selected from Rhizopus, Mucor. Neurospora or Amylomyxe is used for tation; and d) processing the fermented product into the vegetable—based food product; wherein the plant material comprises gluten in the amount of at least 50 % by weight.
2. A method for preparing a vegetable-based food product as claimed in claim 1 wherein gluten is present in an amount of at least 70 % by weight.
3. A method for preparing a vegetable—based food product as claimed in claim 1 wherein gluten is present in an amount of at least 75 % by weight.
4. A method as claimed in any one of claims 1 to 3, n the gluten ning plant material is in the form of pellets.
5. A method as d in claim 4, wherein the gluten is in the form of extruded pellets.
6. A method as claimed in claim 4 or claim 5, n the pellets comprise flour and/0r bran in addition to gluten. mm»: 1
7. A method as claimed in any one of ciaims 1 to 6, wherein the gluten containing plant material is obtained from wheat.
8. A method as claimed in any one of claims 1 to 7, wherein the fermented product of step c) is in the form of a solid or semi-solid cake.
9. A method as claimed in claim 8, wherein the cake is texturised to give a food product having a texture of minced meat.
10. A method as claimed in any one of claims 1 to 9, wherein the contact time in step a) is 16 to 24 hours.
11. A method as claimed in any one of claims 1 to 10, wherein the pH is reduced to or maintained at less than 5 by addition of an organic acid.
12. A method as claimed in claim 11, wherein the organic acid is lactic acid, citric acid, acetic acid or malic acid.
13. A method as claimed in any one of claims 1 to 12. wherein the heating temperature of step b) is in the range 100 to 130 “C and the heating time is 3 to 10 minutes.
14. A method as claimed in claim 13 n the heating temperature is 120°C.
15. A method as claimed in claim 13 wherein the heating time is 5 s.
16. A product obtained by the process of any one of claims 1 to 15.
17. The use of the food product of claim 16 as a vegetable-based replacement for minced ”(v-Wm meat.
18. A method for preparing a vegetable-based food product as d in claim 1. substantially as herein described with reference to any one of the ments of the invention illustrated in the accompanying examples but ing any comparative examples. it any.
19. Use as defined in claim 17, substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying examples but excluding any comparative examples, it any.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP11193078 | 2011-12-12 | ||
EP11193078.0 | 2011-12-12 | ||
PCT/EP2012/074913 WO2013087558A1 (en) | 2011-12-12 | 2012-12-10 | Vegetable-based minced meat alternative |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ625536A NZ625536A (en) | 2016-06-24 |
NZ625536B2 true NZ625536B2 (en) | 2016-09-27 |
Family
ID=
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU2012350822B2 (en) | Vegetable-based minced meat alternative | |
Hesseltine et al. | Traditional fermented foods | |
Achi | Traditional fermented protein condiments in Nigeria | |
US4367240A (en) | Protein-containing food material | |
JP4781428B2 (en) | Brewed soy sauce with low soy flavor and its manufacturing method | |
Shrivastava et al. | Use of the backslopping method for accelerated and nutritionally enriched idli fermentation | |
Nout et al. | Indigenous fermented foods | |
WO2020074782A1 (en) | Food product comprising fungal mycelium material | |
CN114058551B (en) | Staphylococcus succinogenes for fermenting soybean paste | |
Chockchaisawasdee et al. | Development of fermented oyster-mushroom sausage. | |
KR101774838B1 (en) | Method for manufacturing soybean paste including bean and soybean paste thereof | |
KR20090117363A (en) | Mixed culturing method of aspergillus oryzae and bacillus subtilis in rice bran, and it's processing methods | |
MX2013012883A (en) | A hydrolysate of a protein substrate and a process for producing thereof. | |
Steinkraus | Traditional food fermentations as industrial resources | |
NZ625536B2 (en) | Vegetable-based minced meat alternative | |
NZ248996A (en) | A process for the production of a seasoning sauce from fermented bread | |
US3968258A (en) | Process for the production of high-protein pasta utilizing dried yeast and the resulting product | |
Snehal et al. | Evaluation of functional quality of Indian dosa batter prepared using different processed rice and horse gram | |
Lin et al. | Yunnan fermented bean curds: Furu (Lufu) | |
Han | Characterization and product innovation of Sufu-A Chinese fermented soybean food | |
WO2002005657A1 (en) | Structured protein food | |
Desai et al. | Dhokla and khaman | |
JP3100910B2 (en) | Natto production method | |
KR20190064717A (en) | A method of preparing rice-ball comprising fermented hizikia fusiformis and rice ball prepared by the method | |
Odell | Meat analogues from modified vegetable tissues |