WO2020074858A1 - A foodstuff - Google Patents

A foodstuff Download PDF

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Publication number
WO2020074858A1
WO2020074858A1 PCT/GB2019/052779 GB2019052779W WO2020074858A1 WO 2020074858 A1 WO2020074858 A1 WO 2020074858A1 GB 2019052779 W GB2019052779 W GB 2019052779W WO 2020074858 A1 WO2020074858 A1 WO 2020074858A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
around
methyl cellulose
composition according
aptly
Prior art date
Application number
PCT/GB2019/052779
Other languages
French (fr)
Inventor
Frank John LEWIS
Morten TOFT BECH
Original Assignee
The Meatless Farm Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Meatless Farm Limited filed Critical The Meatless Farm Limited
Publication of WO2020074858A1 publication Critical patent/WO2020074858A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a foodstuff and in particular to a meat substitute composition.
  • a meat substitute composition comprising:
  • the composition comprises around 15.5% by weight of the methyl cellulose portion.
  • the composition comprises around 5.75% by weight of the soya protein portion.
  • the composition comprises around 2.5% by weight of the inulin gel portion.
  • the methyl cellulose portion comprises methyl cellulose and water.
  • the methyl cellulose portion comprises around 1 % by weight of the methyl cellulose.
  • the methyl cellulose portion comprises around 30% by weight of the water.
  • the soya protein portion comprises an isolated soya protein and an oil.
  • the oil is rapeseed oil.
  • the soya protein portion comprises water.
  • the soya protein portion comprises around 1 % by weight of the isolated soya protein, around 5.5% by weight of the rapeseed oil, and around 5% by weight of the water.
  • the inulin gel portion comprises inulin and water.
  • the inulin gel portion comprises around 1.25% by weight of inulin and around 3.75% by weight of water.
  • a food product comprising the composition according to the first aspect of the present invention.
  • the food product is in a minced, burger, or sausage form.
  • a meat substitute composition comprising:
  • the method comprises adding colouring and/or flavouring to the mix.
  • a meat substitute composition according to certain embodiments of the present invention comprises constituents which provide one or more of the following main properties of a food product made from the meat substitute; structure, tactility, appearance, and flavour.
  • methyl cellulose is mixed with water to provide a methyl cellulose solution.
  • the solution is provided by mixing around 1 % by weight of methyl cellulose with around 15% by weight of hot water heated to at least around 90 degrees to thereby disperse the methyl cellulose therein.
  • Around 15% by weight of chilled water is added to provide a relatively thick and transparent solution.
  • the methyl cellulose acts as a thickener/binder and is a thermo-gelling hydrocolloid in that it gels on heating to maintain the integrity of the food product during cooking, particularly frying when the product is being agitated, and prevent the same crumbling or collapsing.
  • the composition further comprises a soya protein emulsion which is provided by mixing a soya protein isolate with rapeseed oil. Water is then added to provide a relatively thick and homogenous emulsion.
  • An emulsifier such as soya lecithin may be used to assist with the formation and stability of the emulsion.
  • the emulsion comprises around 1 % by weight of isolated soya protein, such as SuproTM 500, and around 5.5% by weight of rapeseed oil, and around 5% by weight of water.
  • the soya protein emulsion helps to keep the fat within the product to deliver a succulent mouthfeel during consumption.
  • the soya protein isolate is a protein source and provides firmness to the product.
  • the rapeseed oil provides a fatty mouthfeel during consumption and aids the cooking process, particularly when frying.
  • the composition further comprises an inulin gel which is provided by shearing inulin into water to form a smooth white gel.
  • the gel comprises around 1.25% by weight of inulin, such as OraftiTM HP, and around 3.75% by weight of water.
  • the inulin gel provides a fatty texture to the product and helps to increase succulence without the need for higher fat levels in the product.
  • the composition further comprises a blend of texturised soya protein, such as ResponseTM 4410, and texturised pea protein, such as Texta PoisTM.
  • texturised protein blend comprises around 17.7% by weight of soya protein and around 3.3% of pea protein.
  • the texturised soya protein provides a firmer texture with more‘bite’ and the texturised pea protein provides succulence and moistness. They are blended to optimise the characteristics of both texturised proteins.
  • Wheat protein may alternatively be provided to deliver a firm bite during consumption however wheat protein is not suitable for use in a gluten free product.
  • the composition further comprises a blend of coconut, shea and rapeseed oil.
  • the coconut oil and shea oil make up around 4.5% by weight of the composition.
  • the coconut and shea oil provide visible flecks of fat and fatty mouthfeel during consumption and also provide a‘sizzle’ during cooking to closely resemble the visual and audible experience when cooking and eating a meat equivalent product.
  • Rapeseed oil is added to achieve a total fat content of around 10% whilst keeping the total saturated fat equal to or below that of meat. Rapeseed was selected because of low saturates and high omega-3 content, but other oils may be suitable such as sunflower oil, corn oil, olive oil, soya oil or the like.
  • the composition further comprises additional sources of protein.
  • the composition comprises a soya protein, such as SuproTM 500, a rice protein, such as Hi Pro RiceTM 80, and/or a pea protein, such as Texta PoisTM.
  • Soya and pea protein are relatively low in the sulphur-containing amino acids (cysteine and methionine) whilst being relatively high in lysine.
  • Rice protein is relatively high in cysteine and methionine and low in lysine. Blending helps to deliver a more complete protein (all the indispensable amino acids at the required levels).
  • Oat and wheat protein are also relatively high in cysteine and methionine. However, the use of wheat would not be desirable for a gluten-free product.
  • the composition comprises around 5.3% by weight of the soya protein and around 0.5% by weight of the rice protein.
  • composition further comprises around 0.5% by weight of carrot fibre which binds water and enhances succulence of the product.
  • the composition may comprise chicory root fibre as a water binder and succulence enhancer.
  • the composition further comprises colouring.
  • the composition comprises a red colouring, such as burger shade red DEV013447A which is a plant-based colouring.
  • the composition further comprises a brown colouring, such as Exberry shade brown 49420001.
  • the composition comprises around 0.6%by weight of red colouring and around 0.8% by weight of brown colouring.
  • the red colouring is configured to break down during the cooking process to reveal more of the brown colouring to at least closely resemble the colour of a cooked meat product.
  • Beetroot, radish and/or tomato extract may be used to provide a red colour to the raw product which breakdown on heating.
  • carrot and caramelised carrot may be used to provide a brown colour that is visible once the red colour/s has broken down.
  • the composition further comprises an acidity regulator to improve colour stability, such as ascorbic acid which is also an antioxidant.
  • an acidity regulator to improve colour stability such as ascorbic acid which is also an antioxidant.
  • the composition comprises around 0.1 % by weight of ascorbic acid.
  • composition further comprises flavouring, such as braised beef flavouring at an amount of around 0.65% by weight.
  • flavouring such as braised beef flavouring at an amount of around 0.65% by weight.
  • composition further comprises salt for flavouring purposes.
  • the composition further comprises a pre-mix of vitamins to replicate the vitamin profile of meat.
  • the composition comprises niacin, zinc, iron, vitamin B6, vitamin B2, vitamin B1 , and vitamin B12.
  • the composition comprises around 0.03% by weight of the vitamin/mineral mix.
  • the composition further comprises a yeast extract to provide flavour.
  • the composition comprises around 0.2% by weight of GistexTM 1 1 and around 0.3% by weight of Maxavor BeefTM YE.
  • the composition further comprises water at around 18.02% by weight.
  • the composition comprises the methyl cellulose solution at a minimum amount of around 15.5% by weight (0.5% methyl cellulose) and at a maximum amount of around 46.5% by weight (1.5% methyl cellulose).
  • the composition comprises the soya protein emulsion at a minimum amount of around 5.75% by weight and at a maximum amount of around 17.25% by weight.
  • the composition comprises the inulin gel at a minimum amount of around 3% by weight and at a maximum amount of around 7% by weight.
  • the composition comprises the texturised soya protein at a minimum amount of 10% by weight and at a maximum amount of around 25% by weight.
  • the composition comprises the texturised pea protein at a minimum amount of around 0% by weight and at a maximum amount of around 8% by weight.
  • the composition comprises the coconut/shea oil at a minimum amount of around 0% by weight and at a maximum amount of around 4.5% by weight.
  • the composition comprises the isolated soya protein at a minimum amount of around 1.5% by weight and at a maximum amount of around 8% by weight.
  • the composition comprises the rice protein at a minimum amount of around 0% by weight and at a maximum amount of around 3% by weight.
  • the composition comprises the carrot fibre at a minimum amount of 0% by weight and at a maximum amount of around 1 % by weight.
  • the composition comprises the red colouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 0.8% by weight.
  • the composition comprises the brown colouring at a minimum amount of around 0.6% by weight and at a maximum amount of around 1 % by weight.
  • the composition comprises the ascorbic acid at a minimum amount of around 0% by weight and at a maximum amount of around 0.2% by weight.
  • the composition comprises the flavouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 1.5% by weight.
  • the composition comprises the yeast extract at a minimum amount of around 0% by weight and at a maximum amount of around 0.6% by weight.
  • Certain embodiments of the present invention therefore provide a composition for a meat substitute foodstuff which at least closely resembles a meat equivalent foodstuff in terms of texture, appearance, integrity, taste and feel before and during cooking and consumption.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present application describes a meat substitute composition comprising a methyl cellulose portion; a soya protein portion; and an inulin gel portion. A food product comprising the composition and a method of manufacturing a meat substitute composition are also described.

Description

A FOODSTUFF
The present invention relates to a foodstuff and in particular to a meat substitute composition.
A variety of meat substitute compositions exist which use plant proteins in an attempt to resemble the fibrous qualities provided by animal muscle fibre in a meat equivalent and in turn texture. However, it would be desirable for such a meat substitute to also resemble a meat equivalent in terms of appearance and integrity before, during and after cooking, and taste and feel when being consumed.
It is an aim of certain embodiments of the present invention to provide a foodstuff which at least closely resembles a meat equivalent in terms of texture, appearance, integrity, taste and feel before and during cooking and consumption.
According to a first aspect of the present invention there is provided a meat substitute composition comprising:
a methyl cellulose portion;
a soya protein portion; and
an inulin gel portion.
Optionally, the composition comprises around 15.5% by weight of the methyl cellulose portion. Optionally, the composition comprises around 5.75% by weight of the soya protein portion.
Optionally, the composition comprises around 2.5% by weight of the inulin gel portion.
Optionally, the methyl cellulose portion comprises methyl cellulose and water. Aptly, the methyl cellulose portion comprises around 1 % by weight of the methyl cellulose. Aptly, the methyl cellulose portion comprises around 30% by weight of the water. Optionally, the soya protein portion comprises an isolated soya protein and an oil. Aptly, the oil is rapeseed oil. Aptly, the soya protein portion comprises water. Aptly, the soya protein portion comprises around 1 % by weight of the isolated soya protein, around 5.5% by weight of the rapeseed oil, and around 5% by weight of the water.
Optionally, the inulin gel portion comprises inulin and water. Aptly, the inulin gel portion comprises around 1.25% by weight of inulin and around 3.75% by weight of water. According to a second aspect of the present invention there is provided a food product comprising the composition according to the first aspect of the present invention.
Optionally, the food product is in a minced, burger, or sausage form.
According to a third aspect of the present invention there is provided a method of manufacturing a meat substitute composition, comprising:
mixing a methyl cellulose portion, a soya protein portion, and an inulin gel portion.
Optionally, the method comprises adding colouring and/or flavouring to the mix.
Detailed Description A meat substitute composition according to certain embodiments of the present invention comprises constituents which provide one or more of the following main properties of a food product made from the meat substitute; structure, tactility, appearance, and flavour. During manufacture, methyl cellulose is mixed with water to provide a methyl cellulose solution. Aptly, the solution is provided by mixing around 1 % by weight of methyl cellulose with around 15% by weight of hot water heated to at least around 90 degrees to thereby disperse the methyl cellulose therein. Around 15% by weight of chilled water is added to provide a relatively thick and transparent solution. The methyl cellulose acts as a thickener/binder and is a thermo-gelling hydrocolloid in that it gels on heating to maintain the integrity of the food product during cooking, particularly frying when the product is being agitated, and prevent the same crumbling or collapsing.
The composition further comprises a soya protein emulsion which is provided by mixing a soya protein isolate with rapeseed oil. Water is then added to provide a relatively thick and homogenous emulsion. An emulsifier such as soya lecithin may be used to assist with the formation and stability of the emulsion. Aptly, the emulsion comprises around 1 % by weight of isolated soya protein, such as Supro™ 500, and around 5.5% by weight of rapeseed oil, and around 5% by weight of water. The soya protein emulsion helps to keep the fat within the product to deliver a succulent mouthfeel during consumption. The soya protein isolate is a protein source and provides firmness to the product. The rapeseed oil provides a fatty mouthfeel during consumption and aids the cooking process, particularly when frying.
The composition further comprises an inulin gel which is provided by shearing inulin into water to form a smooth white gel. Aptly, the gel comprises around 1.25% by weight of inulin, such as Orafti™ HP, and around 3.75% by weight of water. The inulin gel provides a fatty texture to the product and helps to increase succulence without the need for higher fat levels in the product.
The composition further comprises a blend of texturised soya protein, such as Response™ 4410, and texturised pea protein, such as Texta Pois™. Aptly, the texturised protein blend comprises around 17.7% by weight of soya protein and around 3.3% of pea protein. The texturised soya protein provides a firmer texture with more‘bite’ and the texturised pea protein provides succulence and moistness. They are blended to optimise the characteristics of both texturised proteins. Wheat protein may alternatively be provided to deliver a firm bite during consumption however wheat protein is not suitable for use in a gluten free product.
The composition further comprises a blend of coconut, shea and rapeseed oil. Aptly, the coconut oil and shea oil make up around 4.5% by weight of the composition.
The coconut and shea oil provide visible flecks of fat and fatty mouthfeel during consumption and also provide a‘sizzle’ during cooking to closely resemble the visual and audible experience when cooking and eating a meat equivalent product.
Rapeseed oil is added to achieve a total fat content of around 10% whilst keeping the total saturated fat equal to or below that of meat. Rapeseed was selected because of low saturates and high omega-3 content, but other oils may be suitable such as sunflower oil, corn oil, olive oil, soya oil or the like.
The composition further comprises additional sources of protein. Aptly, the composition comprises a soya protein, such as Supro™ 500, a rice protein, such as Hi Pro Rice™ 80, and/or a pea protein, such as Texta Pois™. Soya and pea protein are relatively low in the sulphur-containing amino acids (cysteine and methionine) whilst being relatively high in lysine. Rice protein is relatively high in cysteine and methionine and low in lysine. Blending helps to deliver a more complete protein (all the indispensable amino acids at the required levels). Oat and wheat protein are also relatively high in cysteine and methionine. However, the use of wheat would not be desirable for a gluten-free product. Aptly, the composition comprises around 5.3% by weight of the soya protein and around 0.5% by weight of the rice protein.
The composition further comprises around 0.5% by weight of carrot fibre which binds water and enhances succulence of the product. Alternatively or additionally, the composition may comprise chicory root fibre as a water binder and succulence enhancer.
The composition further comprises colouring. Aptly, the composition comprises a red colouring, such as burger shade red DEV013447A which is a plant-based colouring. Aptly, the composition further comprises a brown colouring, such as Exberry shade brown 49420001. Aptly, the composition comprises around 0.6%by weight of red colouring and around 0.8% by weight of brown colouring. Aptly, the red colouring is configured to break down during the cooking process to reveal more of the brown colouring to at least closely resemble the colour of a cooked meat product. Beetroot, radish and/or tomato extract may be used to provide a red colour to the raw product which breakdown on heating. Aptly, carrot and caramelised carrot may be used to provide a brown colour that is visible once the red colour/s has broken down. The composition further comprises an acidity regulator to improve colour stability, such as ascorbic acid which is also an antioxidant. Aptly, the composition comprises around 0.1 % by weight of ascorbic acid.
The composition further comprises flavouring, such as braised beef flavouring at an amount of around 0.65% by weight.
Optionally, the composition further comprises salt for flavouring purposes.
The composition further comprises a pre-mix of vitamins to replicate the vitamin profile of meat. Aptly, the composition comprises niacin, zinc, iron, vitamin B6, vitamin B2, vitamin B1 , and vitamin B12. Aptly, the composition comprises around 0.03% by weight of the vitamin/mineral mix.
The composition further comprises a yeast extract to provide flavour. Aptly, the composition comprises around 0.2% by weight of Gistex™ 1 1 and around 0.3% by weight of Maxavor Beef™ YE. The composition further comprises water at around 18.02% by weight.
Aptly, the composition comprises the methyl cellulose solution at a minimum amount of around 15.5% by weight (0.5% methyl cellulose) and at a maximum amount of around 46.5% by weight (1.5% methyl cellulose). Aptly, the composition comprises the soya protein emulsion at a minimum amount of around 5.75% by weight and at a maximum amount of around 17.25% by weight. Aptly, the composition comprises the inulin gel at a minimum amount of around 3% by weight and at a maximum amount of around 7% by weight. Aptly, the composition comprises the texturised soya protein at a minimum amount of 10% by weight and at a maximum amount of around 25% by weight. Aptly, the composition comprises the texturised pea protein at a minimum amount of around 0% by weight and at a maximum amount of around 8% by weight. Aptly, the composition comprises the coconut/shea oil at a minimum amount of around 0% by weight and at a maximum amount of around 4.5% by weight. Aptly, the composition comprises the isolated soya protein at a minimum amount of around 1.5% by weight and at a maximum amount of around 8% by weight. Aptly, the composition comprises the rice protein at a minimum amount of around 0% by weight and at a maximum amount of around 3% by weight. Aptly, the composition comprises the carrot fibre at a minimum amount of 0% by weight and at a maximum amount of around 1 % by weight. Aptly, the composition comprises the red colouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 0.8% by weight. Aptly, the composition comprises the brown colouring at a minimum amount of around 0.6% by weight and at a maximum amount of around 1 % by weight. Aptly, the composition comprises the ascorbic acid at a minimum amount of around 0% by weight and at a maximum amount of around 0.2% by weight. Aptly, the composition comprises the flavouring at a minimum amount of around 0.4% by weight and at a maximum amount of around 1.5% by weight. Aptly, the composition comprises the yeast extract at a minimum amount of around 0% by weight and at a maximum amount of around 0.6% by weight.
Certain embodiments of the present invention therefore provide a composition for a meat substitute foodstuff which at least closely resembles a meat equivalent foodstuff in terms of texture, appearance, integrity, taste and feel before and during cooking and consumption.

Claims

Claims
1. A meat substitute composition comprising:
a methyl cellulose portion;
a soya protein portion; and
an inulin gel portion.
2. The composition according to claim 1 , comprising around 15.5% by weight of the methyl cellulose portion.
3. The composition according to claim 1 or 2, comprising around 5.75% by weight of the soya protein portion.
4. The composition according to any preceding claim, comprising around 2.5% by weight of the inulin gel portion.
5. The composition according to any preceding claim, wherein the methyl
cellulose portion comprises methyl cellulose and water.
6. The composition according to claim 5, wherein the methyl cellulose portion comprises around 1 % by weight of the methyl cellulose.
7. The composition according to claim 5 or 6, wherein the methyl cellulose portion comprises around 30% by weight of the water.
8. The composition according to any preceding claim, wherein the soya protein portion comprises an isolated soya protein and an oil.
9. The composition according to claim 8, wherein the oil is rapeseed oil.
10. The composition according to claim 8 or 9, wherein the soya protein portion comprises water.
1 1. The composition according to claim 10, wherein the soya protein portion
comprises around 1 % by weight of the isolated soya protein, around 5.5% by weight of the rapeseed oil, and around 5% by weight of the water.
12. The composition according to any preceding claim, wherein the inulin gel portion comprises inulin and water.
13. The composition according to claim 12, wherein the inulin gel portion comprises around 1.25% by weight of inulin and around 3.75% by weight of water.
14. A food product comprising the composition according to any preceding claim.
15. The food product according to claim 14, wherein the food product is in a
minced, burger, or sausage form.
16. A method of manufacturing a meat substitute composition, comprising:
mixing a methyl cellulose portion, a soya protein portion, and an inulin gel portion.
17. The method according to claim 16, comprising adding colouring and/or
flavouring to the mix.
PCT/GB2019/052779 2018-10-10 2019-10-02 A foodstuff WO2020074858A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1816557.1 2018-10-10
GB1816557.1A GB2577921A (en) 2018-10-10 2018-10-10 A foodstuff

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WO2022086978A1 (en) * 2020-10-19 2022-04-28 Cargill, Incorporated Crumble pieces comprising plant-sourced lipid and inulin
EP4223128A1 (en) 2022-02-07 2023-08-09 Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken Use of an activatable, deesterified, pectin-converted fruit fiber for making sausages without added phosphates or meat substitutes
US11771112B2 (en) 2021-10-19 2023-10-03 Eat Scifi Inc. Plant base/animal cell hybrid meat substitute

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WO2002056701A2 (en) * 2001-01-16 2002-07-25 Solae, Llc Gelling vegetable protein
WO2002065849A1 (en) * 2001-02-20 2002-08-29 Solae, Llc Highly soluble, high molecular weight soy protein
WO2005036971A1 (en) * 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response

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WO2002056701A2 (en) * 2001-01-16 2002-07-25 Solae, Llc Gelling vegetable protein
WO2002065849A1 (en) * 2001-02-20 2002-08-29 Solae, Llc Highly soluble, high molecular weight soy protein
WO2005036971A1 (en) * 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022086978A1 (en) * 2020-10-19 2022-04-28 Cargill, Incorporated Crumble pieces comprising plant-sourced lipid and inulin
US11771112B2 (en) 2021-10-19 2023-10-03 Eat Scifi Inc. Plant base/animal cell hybrid meat substitute
EP4223128A1 (en) 2022-02-07 2023-08-09 Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken Use of an activatable, deesterified, pectin-converted fruit fiber for making sausages without added phosphates or meat substitutes
DE102022102811A1 (en) 2022-02-07 2023-08-10 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Use of an activatable, de-esterified, pectin-converted fruit fiber for the production of boiled sausages or meat substitutes without the addition of phosphate

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