WO2022103312A1

WO2022103312A1 - Manufacturing of a food product containing protein

Info

Publication number: WO2022103312A1
Application number: PCT/SE2021/051025
Authority: WO
Inventors: Per-Johan THÖRN; Jamila AWADH; Ilkka Lehtomäki; Olavi Myllymäki
Original assignee: Havredals Biodevelop Ab
Priority date: 2020-11-13
Filing date: 2021-10-18
Publication date: 2022-05-19

Abstract

The present invention relates to a low-temperature process for preparing a food product based on plant-based protein. The process providing a food product that have a neutral taste.

Description

TITLE:

MANUFACTURING OF A FOOD PRODUCT CONTAINING PROTEIN

FIELD OF INVENTION

The invention relates to a plant-based food product and to a process of manufacturing the same. The method is a low-temperature process for the formation of a plant-based food product. The invention also relates to a kit comprising ingredients for a food product, and a method for forming a food product using the kit.

BACKGROUND

Today there is an increasing demand for various vegetarian food products with high protein content. Meat analogues are food products that are designed to mimic the appearance, flavour and texture of meat. There are a number of various plant based proteins such as soybean protein, wheat gluten and cottonseed proteins used today, and in ovo-lacto vegetarian products proteins from egg and milk (casein) are also used. Still there are many other protein sources not fully explored.

Many of the meat analogues are prepared by extrusion in order to obtain a fibre like structure to resemble the texture of meat. Extrusion is a thermomechanical process, where screws compact vegetable flour with heat and water in a closed cylinder. The screws shear the material into homogenous plasticised dough-like mass, which is pressed through nozzles into ambient air, where the plasticised mass expand and is transformed into glass state, when the conditions are suitable.

When extrusion conditions are right moist products can preserve their meat analogue -like texture also in wet surroundings. Even fibrous structure can be achieved in a special extrusion, where moisture is 40-60% and temperature 150- 160 °C. High extrusion moisture decreases viscosity, which allows agglomeration and creation of sulphur bonds at high temperature. The plasticised mass is transferred into a long cooled laminar-flow nozzle, where fibres are created while cooling. The products are called texturized vegetable proteins (TVP). This TVP- option is now widely used in producing meat analogues.

EP3155903 discloses a process using a mixture of legume proteins and oat protein in an aqueous slurry which is then extruded at 130-180 °C. EPl 790233 discloses a method of preparing a meat analogue without the use of extrusion. The process involves preparing an emulsion of protein and fat. A thickener and a precipitant are added to form a liquid phase and solid phase where said solid phase is separated from the liquid phase. The protein is preferably dairy or egg proteins or vegetable proteins.

US2015/0351427 discloses a method of preparing a fibrous meat substitute from an aqueous emulsion comprising micellar casein where the obtained fibres are separated from the emulsion in order to obtain the food product.

A problem with prior art processes is that they often provide an off taste, in particular when using a protein source with a high unsaturated fatty acid content, such as e.g. oat. Many of the prior art documents also requires a separation or a dewatering step which is both time consuming and cost inefficient. Another need in the area is a process of forming a vegetarian food product with a texturized structure at home.

SUMMARY OF INVENTION

The object of the present invention is to overcome the drawbacks of the prior art.

In a first aspect the present invention relates to a process of manufacturing a food product, the process comprising the steps of: preparing a first mixture comprising an aqueous suspension of thickener, protein flour, optionally p-glucan, and optionally additives; optionally allowing the first mixture to rest for a first predetermined time period; mixing or adding an aqueous suspension comprising calcium ions with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the process are performed at or below a temperature of 120 °C.

In a second aspect the present invention relates to a kit comprising a protein flour, optionally p-glucan, a thickener, and a calcium ion source wherein the protein flour, p-glucan and the thickener are each arranged in at least one first container and the calcium ion source is arranged in a second container.

In a third aspect the present invention relates to a method of preparing a food product using the kit according to the invention, the method comprising: preparing a first aqueous mixture of the content of the at least one first container; optionally allowing the first mixture to rest for a first predetermined time period; preparing an aqueous solution of the content of the second container; mixing or adding the aqueous solution with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the method are performed at or below a temperature of 120 °C.

In a fourth aspect the present invention relates to a food product comprising 20-40 wt% plant-based protein, 45-75 wt% water, 0. 1-4.0 wt% fatty acids, 2.0-2.4 wt% calcium, 0.5-3.0 wt% p-glucan.

In a fifth aspect the present invention relates to use of the kit according to the invention for preparing a food product.

ITEMIZED EMBODIMENTS

In one embodiment according to any aspect of the present invention the protein flour is derived from an unsaturated fatty acid containing protein source.

In one embodiment according to any aspect of the present invention the fatty acid containing protein source is a plant-based protein flour preferably selected from oat or barley.

In one embodiment according to any aspect of the present invention the thickener is selected from sodium alginate, potassium alginate and ammonium alginate.

In one embodiment according to any aspect of the present invention the weight ratio between the protein fluor and the thickener is 15-25: 1, preferably 17-22: 1, wherein the thickener preferably is sodium alginate.

In one embodiment according to any aspect of the present invention the source for the calcium ions is calcium lactate gluconate.

In one embodiment according to any aspect of the present invention the weight ratio of the source for the calcium ions to thickener is 0.5-2: 1 preferably 0.7-1.5: 1, wherein the thickener preferably is sodium alginate and wherein the source for the calcium ions preferably is calcium lactate gluconate.

In one embodiment according to any aspect of the present invention the protein flour comprises at least 1 wt% of unsaturated fatty acid, or at least 2 wt% of unsaturated fatty acid, or at least 3 wt% of unsaturated fatty acid, or at least 4 wt% of unsaturated fatty acid, or at least 5 wt% of unsaturated fatty acid, or at least 6 wt% of unsaturated fatty acid, or at least 7 wt% of unsaturated fatty acid.

In one embodiment according to any aspect of the present invention all the steps of the process are performed at or below a temperature of 110 °C, preferably at or below a temperature of 90 °C, preferably at or below 60 °C, preferably at or below 30 °C, more preferably around room temperature.

In one embodiment according to any aspect of the present invention the obtained food product comprises 20-40 wt% of plant-based protein, 1.5-3.0 wt% of calcium, 45-75 wt% of water, 1.5-3.0 wt% of thickener and 0.5-2.0 wt% of p-glucan.

In one embodiment according to any aspect of the present invention the obtained food product is essentially free from meat proteins, and/or dairy products, and/or egg products.

In one embodiment according to any aspect of the present invention the total amount of water is 45-75 wt%, more preferably 60- 73wt%.

In one embodiment according to any aspect of the present invention the amount of P-glucan used in the process is 0.5-3.0 wt% of the total weight of the obtained food product.

In one embodiment according to any aspect of the present invention the mixing or adding of the aqueous solution comprising calcium ions with or to the first mixture forms a shapeable composition of the first mixture and the aqueous solution.

In one embodiment according to any aspect of the present invention flour comprises unsaturated fatty acids.

In one embodiment according to any aspect of the present invention the kit further comprises written instructions instructing how to mix the content of the at least one first container and the content of the second container in order to obtain a food product.

In one embodiment according to any aspect of the present invention the kit comprises at least two first containers a primary and a secondary first container and wherein the protein flour is arranged in the primary first container, the thickener is arranged in the secondary first container and the p-glucan is arranged in the primary, the secondary and / or in an additional first container.

In one embodiment according to any aspect of the present invention wherein at least part of the fat is unsaturated. BRIEF DESCRIPTION OF FIGURES

Figure 1, a) a schematic overview of the present invention, b) a non-limiting example of the present invention;

Figure 2 a-c) are photographs of food products prepared according to the present invention;

Figure 3 a and b) are photographs of food products prepared according to the present invention;

Figure 4 is a photograph of a food product prepared according to the present invention;

Figure 5 a and b) are photographs of food products prepared according to the present invention;

Figure 6 a and b) are photographs of food products prepared according to the present invention;

Figure 7 a-c) are photographs of food products prepared according to the present invention;

Figure 8 a and b) are photographs of food products prepared according to the present invention;

Figure 9 is a photograph of a food product prepared according to the present invention;

Figure 10 a and b) are photographs of food products prepared according to the present invention;

Figure 11 is a photograph of a food product prepared according to the present invention;

Figure 12 a and b) are photographs of food products prepared according to the present invention;

Figure 13 a and b) are photographs of food products prepared according to the present invention;

Figure 14 is a photograph of a comparative example; and

Figure 15 is a photograph of a food product prepared according to the present invention. DETAILED DESCRIPTION

In the present invention the term “protein flour” means a fine powder comprising 30 wt% protein or more, such as 40 wt% protein or more, or 50 wt% protein or more. The source is preferably oat, barley, soy, peas, beans, potato, rice, wheat, hemp, lupin, sunflower, linseed, etc. A protein flour may also comprise protein from a mixture of two or more different sources.

The present inventors have developed a process of preparing food products where the obtained product does not have an off taste, has a good mouth feel, a high protein content, and where the process contains few and easy steps not requiring expensive equipment. The latter makes it possible to prepare the food product at home by mixing the components of the present kit at a low temperature. Essentially all the components added and mixed during the process remains in the obtained food product.

A high protein content refers to a final food product that comprises 10 wt% or more protein, or 15 wt% or more protein, or 20 wt% or more protein. Such high protein content is normally associated with protein isolates, however protein isolates are known to provide a special off taste related to the origin.

What the present inventors found was that by using a low-temperature process a meat analogue food product having a high protein content and a good/ neutral taste could be obtained. Such food product could for example be based on oat protein or another suitable protein source. Such food product may further have beneficial health effects for example by comprising p-glucan.

In a first aspect of the invention there is a process for manufacturing a food product wherein the process comprises the steps of:

10: 1: preparing a first mixture comprising an aqueous suspension of thickener, protein flour, optionally p-glucan and optionally additives;

10:2: optionally allowing the first mixture to rest for a first predetermined time period;

10:3: mixing or adding an aqueous solution comprising calcium ions with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and 10:4: allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the process are performed at or below a temperature of 120 °C. The process is schematically illustrated in Figure la. The aqueous solution comprising calcium ions may be added to the first mixture or it may be mixed with the first mixture. In a preferred embodiment the mixing or adding of the aqueous solution comprising calcium ions with or to the first mixture forms a shapeable composition of the first mixture and the aqueous solution.

In one embodiment of the invention the process step 10: 1 comprises preparing a first mixture comprising an aqueous solution of thickener, protein flour and |3- glucan.

In one embodiment the process of manufacturing a food product comprises the steps of:

20: 1: 1: providing a first aqueous suspension comprising thickener, providing protein flour preferably from an unsaturated fatty acid containing protein source wherein the protein flour optionally is in the form of an aqueous suspension, and a aqueous solution comprising calcium ions; wherein the first aqueous suspension and/or the protein flour preferably comprises |3- glucan and / or additives;

20: 1:2: preparing the first mixture by mixing the first aqueous suspension and the protein flour or the aqueous suspension comprising the protein flour;

20:2: optionally allowing the mixture to rest for a predetermined time period;

20:3: adding the aqueous solution to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and

20:4: allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the process are performed at or below a temperature of 120 °C. The process is schematically illustrated in Figure lb.

Such a low temperature process makes it possible to manufacture a texturized food product at home without the use of special equipment. Moreover, it enables the manufacturing of a high protein food product without the use of protein isolates. Even more, a low temperature process enables the use of protein sources comprising a high unsaturated fatty acid content, such as for example oat or barley.

Now turning to Figure 1 a and b that each show a flow-chart of a process of the invention. A first aqueous suspension is prepared where said suspension comprises a dissolved thickener where the preparation is done by mixing a thickener and water preferably during heating and preferably during stirring (10: 1, 20: 1: 1). The thickener is preferably selected from sodium alginate, potassium alginate and ammonium alginate. A temperature as low as possible but at a temperature dissolving the thickener is preferred and in one embodiment said temperature is 100 °C or lower, preferably 90 °C or lower, preferably 80 °C or lower, preferably 70 °C or lower. In order to improve the dissolving of the thickener efficient mixing is required. In one embodiment the water in the aqueous suspension is tap water. The concentration of thickener depends on the protein source and can be determined by persons skilled in the art. The thickener is typically provided in a thickener suspension that is an aqueous suspension with a concentration of 1-10 wt%, preferably 3-5 %wt.

An aqueous solution is prepared by dissolving calcium ions in water preferably tap water (10: 1, 20: 1: 1) which preferably is -20-40 °C. The source of calcium ions is preferably calcium chloride, calcium gluconate, calcium lactate gluconate, calcium lactate, tricalcium citrate or a mixture of two or more thereof. In a preferred embodiment the calcium source is calcium lactate gluconate, or calcium gluconate. Without being bound by theory but the calcium ions are believed to contribute to the crosslinking in the composition. An advantage of said source is that it does not give the food product a bad or off taste and does not contain any unhealthy substances such as chlorides. Chlorides also have the risk of giving a bad taste to the final product. Preparation of the aqueous solution is done at a temperature as low as possible but at a temperature dissolving the calcium ions. The aqueous solution typically has a calcium concentration of 10-40 wt%, preferably 15-30wt%, more preferably around 20 wt%.

A protein flour is provided (10: 1, 20: 1: 1) where the protein flour is plant-based and preferably comes from an unsaturated fatty acid containing source. A preferred non-limiting list of such unsaturated fatty acid containing protein sources is oat, barley pea, lupin, fava bean, wheat, hemp, pumpkin, sunflower, potato, rice, wheat or linseed or a mixture of two or more thereof. These non-limiting protein sources contain from about 3 wt% unsaturated fatty acids. The protein source is preferably in the form of a flour or powder and is preferably provided as a dry flour, but it may be provided as an aqueous suspension. Besides the non-limiting list of protein sources other sources or protein flours may also be used having an unsaturated fatty acid content of at least 1 wt% of unsaturated fatty acid, or at least 2 wt% of unsaturated fatty acid, or at least 3 wt% of unsaturated fatty acid, or at least 4 wt% of unsaturated fatty acid, or at least 5 wt% of unsaturated fatty acid, or at least 6 wt% of unsaturated fatty acid, or at least 7 wt% of unsaturated fatty acid.

A first mixture is prepared by mixing the protein flour or the aqueous suspension comprising the protein flour with the first aqueous solution comprising the dissolved thickener (10: 1:2, 20: 1). The mixing is preferably done at 70 °C or lower, more preferably at 60 °C or lower, more preferably at 50 °C or lower, more preferably at 40 °C or lower, more preferably at 30 °C or lower but preferably at 10 °C or higher, more preferably at 15 °C or higher. In order to mix the protein flour and the aqueous solution any suitable technique such as stirring or kneading techniques may be used. The obtained mixture is in the form of a dough or a thick dough and is preferably left to rest for a first predetermined time period (10:2, 20:2). Depending on the mass or volume of the dough said time period is preferably at least 10 minutes, more preferably at least 20 minutes, more preferably at least 30 minutes. The resting is preferably performed at room temperature.

The aqueous solution is added to or mixed with the first mixture forming a shapeable composition (10:3, 20:3) of the aqueous solution and the first mixture. Any suitable technique may be used to mix the aqueous solution and the first mixture such as stirring or kneading. A temperature as low as possible but at a temperature that facilitates good mixing is preferred. In one embodiment the temperature is 70 °C or lower, more preferably at 60 °C or lower, more preferably at 50 °C or lower, more preferably at 40 °C or lower, more preferably at 30 °C or lower but preferably at 10 °C or higher, more preferably at 20 °C or higher. The shapeable composition may then be shaped or formed into any wanted form such as beefs, balls, mince, nuggets, burgers etc. Due to that the calcium ions solidifies the composition fast the shaping of the composition is preferably done during or immediately after the mixing with the aqueous solution, i.e. the solution comprising calcium. In a preferred embodiment the total amount of water used is 45-75 wt%, more preferably 60- 73wt%. An advantage of the present invention is that no separation or dewatering step is necessary to obtain a shapeable product. Instead essentially all the water used in the process remains in the obtained food product.

By allowing the shapeable composition to rest for a second predetermined time period the calcium ions allow the shapeable composition to solidify (10:4, 20:4). Depending on the mass or volume of the shapeable composition said time period is preferably at least 10 minutes, more preferably at least 20 minutes, more preferably at least 30 minutes. The solidified composition may be cut or sliced into pieces which then may be cooked or formed into burgers for example. In one embodiment the solidified composition is cut or sliced into pieces and then mixed with a binder and shaped into burgers. The binder may be any suitable protein but preferably protein from oat, barley pea, lupin, fava bean, wheat, hemp, pumpkin, sunflower, potato, rice, wheat, linseed, chia, or psyllium. This method of forming a burger from the shapeable composition provides a burger with a similar texture and look as a meat burger.

Additives such as spices, flavouring, colour, preservatives, vitamins, or minerals may be added during any time of the process. Fat may be added to the process during any time of the process in either liquid or solid form. It is advantageous to add fat in a solid form, such as e.g. coconut oil, since it will both provide a better mouthfeel and a more pleasant look when the fat content will be visible as white parts embedded in the protein structure. If fat is added in solid form it may be advantageous to add it in during or after the addition of calcium ions or the aqueous solution in terms of visual effects.

In one embodiment the shapeable composition is dried to reduce the amount of water which could be done at an elevated temperature and preferably at reduced pressure (10:5, 20:5). The elevated temperature is preferably 100 °C or lower. A dried food product may be rehydrated (10:6, 20:6) and thereby the present invention allows the preparation of a food product that contains less water and thereby weighs less and takes up less volume but at the same time can be rehydrated by adding water. This rehydration can be done at home by the end-user or by the cook.

The obtained food product can then be fried in a pan, cooked in oil or water, or baked in an oven. The obtained food product does not need to be cooked, it could be consumed raw/uncooked as well. In one embodiment of the invention the protein flour comprises unsaturated fatty acids. In one preferred embodiment the protein flour is oat, barley pea, lupin, fava bean, wheat, hemp, pumpkin, sunflower, potato, rice, wheat or linseed protein or a mixture of two or more thereof. In one embodiment the protein flour is a mixture of two or more protein flours wherein one of the protein flours is oat and/or barley. Without being bound by theory it is believed that a problem with said protein sources such as oat and barley in processes according to the prior art is the unsaturated fatty acid content which is believed to be the reason for the off taste when extruding such compositions. Therefore, the present invention facilitates the use of other processes for preparing food products.

Besides that, the present invention facilitates the use of vegetarian protein sources comprising unsaturated fatty acids which is an advantage since themselves are healthy.

What the present inventors found was that by using p-glucan in the composition and / or in the process the amount of water used could be reduced and no phase separation or isolation of the obtain product was necessary. Without being bound by any theory, p-glucan is water soluble and forms a thick, jelly-like solution when dissolved in water binding water in the formed protein mixture (first mixture) . According to one embodiment p-glucan is used in the process. In a preferred embodiment the p-glucan is mixed with the protein flour in step 10: 1 or 20: 1.

P-glucans contributes to the maintenance of normal cholesterol levels, i.e. the maintenance of normal blood cholesterol concentrations. High cholesterol is a risk factor in the development of coronary heart disease. Consumption of p-glucans as part of a meal contributes to the reduction of the blood glucose rise after that meal. As mentioned, p-glucans contribute to the maintenance of normal cholesterol levels and if a food product contains at least 1 g of p-glucans from oats, oat bran, barley, barley bran, or from mixtures of these sources per quantified portion. The beneficial effect is obtained with a daily intake of 3 g of p-glucans from oats, oat bran, barley, barley bran, or from mixtures of these p-glucans.

Consumption of p-glucans from oats or barley as part of a meal contributes to the reduction of the blood glucose rise after a meal - reduction of post-prandial glycaemic responses. This is specifically true for food which contains at least 4 g of P-glucans from oats or barley for each 30 g of available carbohydrates in a quantified portion as part of the meal. A food product which contains at least 4 g |3- glucans for each 30 g carbohydrate may be beneficial for consumers with type-2 diabetes.

P -glucan is a natural component of for example oat and barley. The process may also use other protein flours such as peas or beans for example that does not naturally comprise p-glucan. In such case p-glucan may be added to the process, for example in the first step (10: 1, 20: 1: 1). In one embodiment the food product comprises 0.4 g/ 100g P-glucan or more, preferably 0.5 g/ 100g P-glucan or more.

In one embodiment the obtained food product comprises 20-40 wt% of plant-based proteins, 1.5-3.0 wt% of calcium, 45-75 wt% of water, 1.5-3.0 wt% of thickener, preferably alginate and 0. 1-4.0 wt% of unsaturated fatty acids. Preferably, the obtained food product comprises 25-35 wt% of plant-based proteins, 2.0-2.5 wt% of calcium, 47-70 wt% of water, 2.0-2.5 wt% of alginate and 0. 1-3.5 wt% of unsaturated fatty acids. In a preferred embodiment the food product/ shapeable composition further comprises at least 0.3 wt% of p-glucan, preferably at least 0.5 wt%, more preferably at least 0.7 wt%, more preferably at least 1 wt%. In one preferred embodiment the amount of p-glucan is 0.40-1.50 g/ 100g, preferably 0.50- 1.35 g/ 100g.

In all embodiments essentially all water used in the process is part of the obtained food product. It is important that the amount of water is not too high since then the obtained product is not shapeable or requires additional separation steps, as can be seen in Example 13, or that the amount of water is too little so that the obtained product is dry or falls apart. In a preferred embodiment the total amount of water used is 45-75 wt%, more preferably 60- 73wt%.

In one embodiment the obtained food product is essentially or completely free from meat proteins, and/or dairy products, and/or egg products. In one embodiment the food product is a vegetarian food product. In another embodiment the food product is a vegan food product.

An advantage of the present invention is that all steps are performed at or below a temperature of 120 °C. In one embodiment all steps are performed at or below a temperature of 110 °C, preferably at or below a temperature of 90 °C, preferably at or below a temperature of 80 °C, preferably at or below a temperature of 70 °C, preferably at or below a temperature of 60 °C, preferably at or below a temperature of 50 °C, preferably at or below a temperature of 40 °C, preferably at or below a temperature of 30 °C but preferably at a temperature of 10 °C or higher, preferably 20 °C or higher. By using a low temperature no heating is needed, energy is saved and the unsaturated fatty acids are not affected to give an off or bad taste. A low temperature process also makes it possible to prepare the food product at home in the kitchen as part of the cooking.

An additional advantage of the present invention is that no separation steps are necessary. Essentially all the water and additives added during the process remains in the shapeable composition and can therefore be shaped or formed into the wanted shape and be cooked straight away. Also, the food product is able to hold much of the water even during cooking and thereby the cooked product does not become dry. The food product can be fried in a pan, cooked in oil or water, or baked in an oven for example without impairing its texturized structure making the food product very versatile.

The food product obtained by the present invention has several nutritional advantages. Besides that the protein helps to build muscle mass and in the maintenance of bone the food product according to the present invention also comprises unsaturated fatty acids, calcium and may also comprise p-glucans, carbohydrates, and potassium which all are healthy and important nutrients.

The food product may further comprise carbohydrates which contribute to the recovery of normal muscle function (contraction) after highly intensive and / or long- lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle. It may also preferably comprise p-glucan as discussed in more detail earlier in the text.

In a second aspect of the invention there is a kit. In order to facilitate easy preparation of the food product at home or in a kitchen the present inventors have developed a kit comprising a at least one first container and a second container where the at least one first container could be two, three or more containers. A protein flour, thickener, optionally p -glucan and optionally additives are each arranged in the at least one first container. In one embodiment the protein flour, the thickener, the optional p-glucan and the optional additives are all arranged in one first container. In another embodiment the protein flour is arranged in a primary first container, the thickener is arranged in a secondary first container, and the optional p-glucan and the optional additives are each arranged in the primary, secondary and/or in an additional first container. The second container comprises a calcium ion source. The at least one first container may comprise an aqueous suspension comprising dissolved thickener. The second container may comprise an aqueous solution comprising of calcium ions. The thickener is preferably selected from sodium alginate, potassium alginate and ammonium alginate. The source of calcium ions is preferably calcium chloride, calcium gluconate, calcium lactate gluconate, calcium lactate, tricalcium citrate or a mixture of two or more thereof. In one embodiment the calcium ion source is preferably calcium lactate gluconate. The at least one first container may additionally comprise unsaturated fatty acids and/or p-glucans. The unsaturated fatty acids and/or p-glucans may either be part of the protein flour and hence come from the protein source, or they may be added separately to the container.

In one embodiment the protein flour is selected from oat, barley pea, lupin, fava bean, wheat, hemp, pumpkin, sunflower, potato, rice, wheat or linseed protein or a mixture of two or more thereof. In one embodiment the protein flour is a mixture of two or more protein flours wherein one of the protein flours is oat and/or barley.

In one embodiment the weight ratio between the protein flour content and the thickener content in the kit is 15-25: 1, preferably 17-22: 1. In another embodiment the weight ratio of the calcium ion source to thickener in the kit is 0.5-2: 1 preferably 0.7-1.5: 1.

For more easy handling of the kit it may further comprises a written instruction or manual on how to mix the content of the at least one first container and the second container in order to obtain the food product. In particular, the written instructions can provide instructions on how much water that should be added in the process.

In a third aspect of the invention there is a method of preparing a food product using the kit, wherein the method comprises: preparing a first aqueous mixture of the content of the at least one first container; optionally allowing the first mixture to rest for a first predetermined time period; preparing an aqueous solution of the content of the second container; mixing or adding the aqueous solution with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the method are performed at or below a temperature of 120 °C.

In one embodiment all steps of the embodiment are performed around room temperature, or 25 °C. Additives such as spices, flavouring, colour, preservatives, vitamins, or minerals may be added to the method. Fat may be added to the process during any time of the process in either liquid or solid form. It is advantageous to add fat in a solid form, such as e.g. coconut oil, since it will both provide a better mouthfeel and a more pleasant look when the fat content will be visible as white parts embedded in the protein structure.

In a fourth aspect of the invention there is a food product comprising 20-40 wt% of plant-based proteins, 1.5-3.0 wt% of calcium, 45-75 wt% of water, 1.5-3.0 wt% of thickener, preferably alginate, and 0.50-2.0 wt% p-glucan. In preferred embodiments the food product comprises 0. 1-4.0 wt% of unsaturated fatty acids. In a preferred embodiment the food product further comprises at least 0.3 wt% of |3- glucan, preferably at least 0.5 wt%, more preferably at least 0.7 wt%, more preferably at least 1 wt%. In one preferred embodiment the amount of p -glucan is 0.40-1.50 g/ 100g, preferably 0.50-1.35 g/ 100g. The food product can be in the form of a burger, minced protein, nuggets, balls etc.

All aspects and embodiments can be combined unless explicitly stated otherwise.

EXAMPLES

Example 1: oat

A food product was prepared according to the present invention, Recipe 1 :

51 g sodium alginate solution (4.2 wt%) was mixed with 30 g oat protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 10 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The shapeable composition can be seen in Figure 2 a. In total 30 g protein, 56.9 g water, 2.1 g alginate powder and 2.0 g calcium powder were used in recipe 1.

Burgers were prepared from the shapeable composition and fried in a pan. As a comparison burger from Beyond burger and minced beef burger were also fried in a pan, Figure 2 b and c.

Additionally, nuggets were prepared by the shapeable composition. The nuggets were breaded and deep-fried, the results can be seen in Figure 3 a and b.

Nutrition values for the food product formed according to Recipe 1 :

Example 2: Fava bean

A food product was prepared according to the present invention, Recipe 2:

60 g sodium alginate solution (4.2 wt%) was mixed with 30 g fava bean protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 10 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 4.

In total 30 g protein, 65.6 g water, 2.5 g alginate powder and 2.0 g calcium powder were used in recipe 2.

Nutrition values for the food product formed according to Recipe 2:

Example 3: Potato

A food product was prepared according to the present invention, Recipe 3:

77 g sodium alginate solution (4.2 wt%) was mixed with 30 g potato protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 13 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 5 a. The recipe was repeated with similar results, see Figure 5 b.

In total 30 g protein, 84.2 g water, 3.2 g alginate powder and 2.6 g calcium powder were used in recipe 3.

Nutrition values for the food product formed according to Recipe 3:

Example 4: Pea

A food product was prepared according to the present invention, Recipe 4: 50 g sodium alginate solution (4.2 wt%) was mixed with 30 g pea protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 10 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 6 a. The recipe was repeated with similar results, see Figure 6 b.

In total 30 g protein, 55.9 g water, 2.1 g alginate powder and 2.0 g calcium powder were used in recipe 4.

Nutrition values for the food product formed according to Recipe 4:

Example 5: Mung bean

A food product was prepared according to the present invention, Recipe 5:

50 g sodium alginate solution (4.2 wt%) was mixed with 30 g pea protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 10 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 7 a. The recipe was repeated with similar results, see Figure 7 b and c.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 5.

Nutrition values for the food product formed according to Recipe 5:

Example 6: Wheat protein

A food product was prepared according to the present invention, Recipe 6:

70 g sodium alginate solution (4.2 wt%) was mixed with 30 g wheat protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 8 a. The recipe was repeated with similar results, see Figure 8 b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 6.

Nutrition values for the food product formed according to Recipe 6:

Example 7: Pumpkin

A food product was prepared according to the present invention, Recipe 7 : 70 g sodium alginate solution (4.2 wt%) was mixed with 30 g pumpkin protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 7 a. The recipe was repeated with similar results, see Figure 7 b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 7.

Nutrition values for the food product formed according to Recipe 7:

Example 8: Lupin

A food product was prepared according to the present invention, Recipe 8:

70 g sodium alginate solution (4.2 %) was mixed with 30 g lupin protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 9.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 8.

Nutrition values for the food product formed according to Recipe 8:

Example 9: Sunflower

A food product was prepared according to the present invention, Recipe 9:

70 g sodium alginate solution (4.2 wt%) was mixed with 30 g sunflower protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 10 a. The recipe was repeated with similar results, see Figure 10 b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 9.

Nutrition values for the food product formed according to Recipe 9:

Example 10: Hemp

A food product was prepared according to the present invention, Recipe 10: 70 g sodium alginate solution (4.2 wt%) was mixed with 30 g hemp protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure I la. The recipe was repeated with similar results, see Figure 11b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 10.

Nutrition values for the food product formed according to Recipe 10:

Example 11: Linseed

A food product was prepared according to the present invention, Recipe 11 :

70 g sodium alginate solution (4.2 wt%) was mixed with 30 g linseed protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 12 a. The recipe was repeated with similar results, see Figure 12 b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 11.

Nutrition values for the food product formed according to Recipe 11:

Example 12: Rice

A food product was prepared according to the present invention, Recipe 11:

70 g sodium alginate solution (4.2 wt%) was mixed with 30 g rice protein flour at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 12 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 13 a. The recipe was repeated with similar results, see Figure 13 b.

In total 30 g protein, 76.7 g water, 2.9 g alginate powder and 2.4 g calcium powder were used in recipe 12.

Nutrition values for the food product formed according to Recipe 12:

Example 13: Oat, comparative example

A food product was prepared using an excess of water according to Recipe 13: 58.0 g sodium alginate solution (4.2 wt%) was mixed with 15 g oat protein flour and 15 g potato protein flour and a 100 g water at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes.

After the resting period 11 g 20 wt% calcium solution was added to the mixture. The mixture was mixed by stirring and kneading and left to rest for 20 minutes. No shapeable composition was obtained instead the mixture remained in liquid form, see Figure 14.

Nutrition values for the food product formed according to Recipe 13:

Example 14: Oat, potato

A food product was prepared according to the present invention, Recipe 14:

58 g sodium alginate solution (4.2 wt%) was mixed with 15 g oat protein flour, 15 g potato protein flour and 10 g rapeseed oil at room temperature (~25 °C). The obtained mixture was left to rest for 30 minutes to leave a thick dough.

After the resting period 10 g 20 wt% calcium solution was added to the thick dough. The mixture was mixed by stirring and kneading and left to rest for 20 minutes to leave a shapeable composition. The formed shapeable composition can be seen in Figure 15 a. The recipe was repeated with similar results, see Figure 15 b.

The food product formed according to Recipe 12 comprises:

Claims

1. A process of manufacturing a food product, the process comprising the steps of:

10: 1: preparing a first mixture comprising an aqueous suspension of thickener, protein flour and p-glucan;

10:3: mixing or adding an aqueous solution comprising calcium ions with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and

10:4: allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the process are performed at or below a temperature of 120 °C.

2. The process according to claim 1 wherein the protein flour is derived from an unsaturated fatty acid containing protein source.

3. The process according to claim 2, wherein the fatty acid containing protein source is a plant-based protein flour preferably selected from oat or barley.

4. The process according to any one of claim 1 to 3 wherein the total amount of water is 45-75 wt%.

5. The process according to any one of claim 1 to 4 wherein the thickener is selected from sodium alginate, potassium alginate and ammonium alginate.

6. The process according to any of the preceding claims, wherein the weight ratio between the protein fluor and the thickener is 15-25: 1, preferably 17- 22: 1, wherein the thickener preferably is sodium alginate.

7. The process according to any of the preceding claims, wherein the source for the calcium ions is calcium lactate gluconate.

8. The process according to any one of claim 1 to 7 wherein the weight ratio of the source for the calcium ions to thickener is 0.5-2: 1 preferably 0.7-1.5: 1, wherein the thickener preferably is sodium alginate and wherein the source for the calcium ions preferably is calcium lactate gluconate.

9. The process according to any of the preceding claims wherein the protein flour comprises at least 1 wt% of unsaturated fatty acid, or at least 2 wt% of unsaturated fatty acid, or at least 3 wt% of unsaturated fatty acid, or at least 4 wt% of unsaturated fatty acid, or at least 5 wt% of unsaturated fatty acid, or at least 6 wt% of unsaturated fatty acid, or at least 7 wt% of unsaturated fatty acid.

10. The process according to any of the preceding claims wherein all the steps of the process are performed at or below a temperature of 110 °C, preferably at or below a temperature of 90 °C, preferably at or below 60 °C, preferably at or below 30 °C, more preferably around room temperature.

1 l.The process according to any of the preceding claims wherein the obtained food product comprises 20-40 wt% of plant-based protein, 1.5-3.0 wt% of calcium, 45-75 wt% of water, 1.5-3.0 wt% of thickener and 0.5-2.0 wt% of |3- glucan.

12. The process according to any of the preceding claims wherein the obtained food product is essentially free from meat proteins, and / or dairy products, and/or egg products.

13. The process according to claim 4 wherein the total amount of water is 60- 73wt%.

14. The process according to any of the preceding claims wherein the amount of P-glucan used in the process is 0.5-3.0 wt% of the total weight of the obtained food product.

15. A kit comprising a protein flour, p-glucan, a thickener, and a calcium ion source wherein the protein flour, p-glucan and the thickener are each arranged in at least one first container and the calcium ion source is arranged in a second container.

16. The kit according to claim 15 wherein the protein flour comprises unsaturated fatty acids.

17. The kit according to claim 15 wherein the thickener is sodium alginate.

18. The kit according to any of claims 15-17, wherein the kit further comprises written instructions instructing how to mix the content of the at least one first container and the content of the second container in order to obtain a food product.

19. The kit according to any of claims 15-18 wherein the kit comprises at least two first containers a primary and a secondary first container and wherein the protein flour is arranged in the primary first container, the thickener is arranged in the secondary first container and the p-glucan is arranged in the primary, the secondary and / or in an additional first container.

20. Use of the kit according to any of claims 15-19 for preparing a food product.

21. A method of preparing a food product using the kit according to any of claims 15-19, the method comprising: preparing a first aqueous mixture of the content of the at least one first container; optionally allowing the first mixture to rest for a first predetermined time period; preparing an aqueous solution of the content of the second container; mixing or adding the aqueous suspension with or to the first mixture forming a shapeable composition and optionally shape said composition into any wanted shape; and allowing the shapeable composition to rest for a second predetermined time period and optionally cut the shapeable composition into pieces, wherein all the steps of the method are performed at or below a temperature of 120 °C.

22. A food product comprising 20-40 wt% plant-based protein, 45-75 wt% water, 0. 1-4.0 wt% fatty acids, 2.0-2.4 wt% calcium, 0.5-3.0 wt% p-glucan.

23. The food product according to claim 22 wherein at least part of the fat is unsaturated.