WO2022229301A1

WO2022229301A1 - A composition of a dehydrated meat analogue product

Info

Publication number: WO2022229301A1
Application number: PCT/EP2022/061292
Authority: WO
Inventors: Ralf Ullmann; FARRES Isabel FERNANDEZ; Ulrich BOBE; Svetlana JESINGER; Christoph HANLE; Sanyasi GADDIPATI; Volker Schroeder; Jimmy PERDANA; Tomasz SKIBA
Original assignee: Société des Produits Nestlé S.A.
Priority date: 2021-04-28
Filing date: 2022-04-28
Publication date: 2022-11-03

Abstract

The present invention relates to a composition of a dehydrated meat analogue product, comprising a plant material, a dietary fiber, a plant protein and flavors.

Description

A composition of a dehydrated meat analogue product

Background

Almost all commercially available vegetarian and vegan meat analogue food products currently use methylcellulose alone or combined with other additives for achieving optimal binding properties .

Methylcellulose (MC) is the simplest cellulose derivative. Methyl groups (-CH3) replace the naturally occurring hydroxyls at the C-2, C-3 and/or C-6 positions of the cellulose anhydro- D-glucose units. Typically, commercial MC is produced via alkaline treatment (NaOH) for swelling cellulosic fibers to form an alkali-cellulose which would then react with an etherifying agent such as chloromethane, iodomethane or dimethyl sulfate. Acetone, toluene, or isopropanol can also sometimes be added, after the etherifying agent, for tailoring the final degree of methylation. As a result, MC has amphiphilic properties and exhibits a unique thermal behavior which is not found in naturally occurring polysaccharide structures i.e. it gels upon heating .

Gelation is a two-step process in which a first step is mainly driven by hydrophobic interactions between highly methylated residues, and then a second step which is a phase separation occurring at T > 60°C with formation of a turbid strong solid like material. This gelation behavior upon heating of MC is responsible for the unique performance in cook from raw burgers when shape retention is required upon cooking. It is similar to the performance of an egg white binder.

However, consumers are becoming increasingly concerned about undesirable chemically modified ingredients in their products. Existing solutions for replacing MC involve the use of other additives in combination with other ingredients for achieving desired functionality. Some of those additives also undergo chemical modification during manufacturing to achieve desired functionality .

The use of starch-based binders has a detrimental effect on texture, leading to products with a mushy sensory perception which also crumbles when it is cooked. In addition, starches and flours are high glycemic carbohydrates, which might be not desired or recommended for specific consumer populations (e.g. diabetics or those wishing to limit carbohydrate content).

Due to all those deficiencies, there are nowadays no dehydrated plant-based meat analogues that are acceptable for consumers in terms of optimal textural attributes and a more label-friendly, natural ingredient list.

There is a clear need for a plant-based, label-friendly, natural binding agent as an analogue to MC with enhanced functional properties .

Summary of invention

The present invention relates to meat analogue products having a plant based, clean label, natural binding agent as a substitute for methylcellulose and its derivatives (e.g. hydroxypropyl- methylcellulose) in food applications.

The inventors of the present application have surprisingly found a dietary fiber and protein combination of a dehydrated meat analogue that, when mixed with water gives a binder or binding agent which has similar functional properties to methylcellulose. The functional properties refer to binding the meat analogue product (prior to cooking), hence enabling optimal molding and shape retention while not crumbling on cooking due to the formation of firm gel.

Moreover, the fiber and protein combination when used as a binding agent does not exhibit water leakage during storage of the meat analogue product in the cold. Compared to burgers with binding agents comprising methylcellulose no water leakage was observed after 2 weeks storage period. In addition, a surprising change of color (uniform color transformation from reddish to brown) is found when the meat analogue product of the invention is cooked. This is a desired attribute by consumers expecting a meat-like product.

The present invention relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of plant material (by weight of the total composition) ; ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of a plant protein (by weight of the total composition) ; iv) 1 to 30 wt% of a flavour (by weight of the total composition) ; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of plant material (by weight of the total composition) ; ii) 1 to 25 wt% of a dietary fiber (by weight of the total composition) ; iii) 10 to 35 wt% of a plant protein (by weight of the total composition) ; iv) 5 to 20 wt% of a flavour (by weight of the total composition) wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 25 wt% of psyllium (by weight of the total composition); iii) 10 to 35 wt% of a plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition) .

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of plant material (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of a plant protein (by weight of the total composition); iv) 1 to 30 wt% of a flavour (by weight of the total composition); v) 1 to 35 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C and wherein the vegetable fat or vegetable fat- starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product. In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 25 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 35 wt% of a plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition); v) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C and wherein the vegetable fat or vegetable fat- starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 25 wt% of psyllium (by weight of the total composition); iii) 10 to 25 wt% of a plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition); v) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.

The present invention relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of a textured protein (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 30 wt% of a flavour (by weight of the total composition) ; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured protein (by weight of the total composition); ii) 1 to 25 wt% of a dietary fiber (by weight of the total composition) ; iii) 10 to 35 wt% of an un-textured plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition) wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured protein (by weight of the total composition); ii) 1 to 25 wt% of psyllium (by weight of the total composition); iii) 10 to 35 wt% of an un-textured plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition) .

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of a textured protein (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 30 wt% of a flavour (by weight of the total composition); v) 1 to 35 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C and wherein the vegetable fat or vegetable fat- starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product. In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured protein (by weight of the total composition); ii) 1 to 25 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 35 wt% of an un-textured plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition); v) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C and wherein the vegetable fat or vegetable fat- starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.

In a preferred embodiment the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured protein (by weight of the total composition); ii) 1 to 25 wt% of psyllium (by weight of the total composition); iii) 10 to 25 wt% of an un-textured plant protein (by weight of the total composition); iv) 5 to 20 wt% of a flavour (by weight of the total composition); v) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.

A "meat-analogue" is also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat. Meat analogue is understood to mean a food made from non-meats, without other animal products, such as dairy. Therefore, protein from animal source is completely absent. Protein from animal source is animal meat protein and/or milk protein. A meat-analogue food product is a composition in which meat (i.e. skeletal tissue and non- skeletal muscle from mammals, fish and fowl) and meat by-products (i.e. the non-rendered clean parts, other than meat, derived from slaughtered mammals, fowl or fish) are completely absent. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws.

"Dehydrated" according to this invention means that the composition has a water activity below 0.6, preferably below 0.5, preferably below 0.4, preferably below 0.30, preferably between 0.1 to 0.6, preferably between 0.1 to 0.5, preferably between 0.1 to 0.4, preferably between 0.1 to 0.3.

"Plant material" may be derived from legumes, cereals, oilseeds or dried vegetables, preferably the plant material may be derived from legumes, cereals or oilseeds. For example, the plant material is derived from soy, pea, wheat or sunflower. The plant material may be textured plant protein preferably made by extrusion. Preferably, the plant material is textured vegetable protein, for example textured soy, textured pea, textured chickpea, textured faba bean, textured canola or textured sunflower. In an embodiment of the present invention, the plant material is a textured plant protein selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, hemp protein, faba protein, canola protein or a combination thereof. In one preferred embodiment of the present invention the meat analogue product comprises between 40 to 85wt% of plant material (weight percent of the total composition), preferably between 45 to 85wt%, preferably between 50 to 85wt%, preferably between 40 to 80wt%, preferably between 45 to 80wt%, preferably between 50 to 80wt%, preferably between 55 to 85wt%, preferably between 55 to 80wt% (weight percent of the total composition) .

In an embodiment the plant material has particle size distribution with a median diameter Dv50 in the range of 0.5 to 6.0 mm, preferably between 1.0 to 6.0 mm, preferably between 1.0 to 5.0 mm.

"Textured plant protein" is referred in the literature also as 'texturized plant' or 'texturized vegetable protein' (TVP). The term "textured protein" as used herein refers to plant material material, preferably derived from legumes, cereals or oilseeds. For example, the legume may be soy or pea, the cereal may be gluten from wheat, the oilseed may be sunflower. In one embodiment, the textured protein is made by extrusion. This can cause a change in the structure of the protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, textured protein can have a shelf life of longer than a year, but will spoil within several days/weeks after being hydrated. In its flaked form, it can be used similarly to ground meat. In one preferred embodiment of the present invention the meat analogue product comprises between 40 to 85wt% of textured plant protein (weight percent of the total composition), preferably between 45 to 85wt%, preferably between 50 to 85wt%, preferably between 40 to 80wt%, preferably between 45 to 80wt%, preferably between 50 to 80wt%, preferably between 55 to 85wt%, preferably between 55 to 80wt% (weight percent of the total composition).

In an embodiment the textured plant protein has has particle size distribution with a median diameter Dv50 in the range of 0.5 to 6.0 mm, preferably between 1.0 to 6.0 mm, preferably between 1.0 to 5.0 mm.

The term "fiber" or "dietary fiber" relates to a plant-based ingredient that is not completely digestible by enzymes in the human gut system. The term may comprise plant-based fiber-rich fraction obtained from vegetables, seeds, fruits, nuts, pulses. The dietary fiber may comprise non-chemically modified polysaccharides such as cellulose, hemicellulose, pectin, beta- glucans, arabinoxylans, galactomannans, glucomannan, mucilages and lignin. Dietary fiber from plants consists of the remnants of edible plant cells, polysaccharides, lignin and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans." Dietary fiber mainly consists of cellulose, hemicellulose, lignin, gums, mucilages, oligosaccharides, pectins and associated minor substances, such as waxes, cutin, and suberin. AOAC 985.29/AACC 3205, AOAC 991.43/AACC32-07, and equivalent methods are being used as de facto defining methods for total dietary fiber. In one embodiment, the dietary fiber is selected from the group of an arabynoxylan rich dietary fibres, a galactomannan rich dietary fiber, a glucomannan rich dietary fibre or a combination thereof. In one embodiment, the dietary fiber is selected from the group of Konjac flour, locust bean gum, psyllium or a combination thereof, preferably psyllium. In an embodiment, the term dietary fiber does not include chemically modified polysaccharides selected from the group of methylcellulose, carboxymethylcellulse, hydroxypropylmethyl- cellulose or a combination thereof.

Dietary fiber can be further classified based on the solubility in water as soluble and insoluble dietary fibers. Dietary fibers described in this embroilment are viscous and non-viscous dietary with high level of water and oil holding capacity. Solubility and viscosity have profound effects on fiber functionality. Dietary fibers described in this embroilment can provide water binding/holding when combined with cold, warm and hot water and can firm up when subjected to higher temperatures.

Water insoluble dietary fibers:

Cellulose is the main insoluble structural component of plant cell wall, E.g.: vegetables, sugar beet, various brans Hemicellulose is the cell wall polysaccharides, which contain backbone of b-1,4 glucosidic linkages. Mainly Cereal grains

Water soluble dietary fibers:

Pectin is a component of primary cell wall with D-galacturonic acid as principal components. Generally, water soluble and gel forming, mainly present in fruits, vegetables, legumes, sugar beet. Gums are secreted at site of plant injury by specialized secretary cells. Leguminous seed plants (guar, locust bean), seaweed extracts (carrageenan, alginates), microbial gums (xanthan, gellan). Mucilages are generally synthesized by plant and prevent desiccation of seed endosperm. Plant extracts (gum acacia, gum karaya, gum tragacanth).

Dietary fiber from these sources has good dispersibility and water swelling properties. The dietary fiber according to the invention may comprise cellulose, for example the dietary fiber may comprise at least 10wt.% cellulose, preferably between 10 to 90wt%, preferably between 20 to 90wt%. The dietary fiber according to the invention may comprise hemicellulose, for example the dietary fiber may comprise at least 20wt% hemicellulose, preferably between 10 to 90wt%, preferably between 30 to 90wt% (based on the total dietary fiber). The dietary fiber according to the invention may comprise pectin or soluble polysaccharide, for example the dietary fiber may comprise at least 10wt% pectin (based on the total dietary fiber), preferably 10 to 30wt%.

The dehydrated meat analogue product according to the invention comprise 0.5 to 30 wt% of a dietary fiber (by weight of the total composition), preferably 1 to 30wt%, preferably 0.5 to 25wt%, preferably 1 to 25wt%, preferably 0.5 to 20wt%, preferably 1 to 20wt%, preferably 1 to 10wt% (by weight of the total composition), preferably 2.5 to 30wt%, preferably 2.5 to 25wt%, preferably 3 to 25wt%, preferably 3 to 20wt%, preferably 3 to 15wt%, preferably 3 to 10wt% (by weight of the total composition) .

The dietary fibers from the fruits and vegetables are treated optionally heat-treated and can be coarse or powdered, to reduce its particle size and achieve the defined particle properties. In a preferred embodiment, dietary fiber is powdered fiber. Methods of producing powdered fiber are known to the person skilled in the art. In a preferred embodiment the dietary fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 pm, preferably between 50 to 800 pm, preferably between 75 to 700 pm, preferably between 100 to 600 pm, preferably between 250 to 500 pm.

In a preferred embodiment the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), preferably between 30 to 55, preferably between 35 to 45 gram per gram of dietary fiber (dry weight of fiber).

In a preferred embodiment the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C, preferably between 0.2 to 0.6 at 20°C, preferably between 0.2 to 0.5 at 20°C, preferably between 0.25 to 0.70 at 20°C, preferably between 0.25 to 0.60 at 20°C, preferably between 0.25 to 0.50 at 20°C, preferably between 0.25 to 0.32 at 20°C.

The term "plant protein" according to this invention means an un-textured plant protein. "Un-textured plant protein" refers to a protein concentrate or isolate, which did not undergo a texturing process such as for example through extrusion. In an embodiment the un-textured plant protein is a powder. Plant protein is selected from the group consisting of soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, hemp protein, faba protein, potato protein, canola protein, mungbean protein or a combination thereof, preferably soy bean protein, pea protein, faba protein or a combination thereof. The meat analogue product according to the invention comprise 10 to 40wt% plant protein (by weight of the total composition), preferably 10 to 35wt%, preferably 10 to 30wt% (by weight of the total composition). The meat analogue product according to the invention comprise 10 to 40wt% un-textured plant protein (by weight of the total composition), preferably 10 to 35wt%, preferably 10 to 30wt% (by weight of the total composition). In one embodiment, the plant protein gels upon heating at a temperature at or above 50°C.

The dietary fiber and plant protein are "binders" or "binding agents" for holding together particles in a cohesive mass. It is an edible substance that in the final product is used to trap components of the foodstuff with a matrix for the purpose of forming a cohesive product and/or for thickening the product. Binding agents of the invention may contribute to a smoother product texture, add body to a product, help retain moisture and/or assist in maintaining cohesive product shape; for example by aiding particles to agglomerate. The mentioned dietary fiber act as cold binder and the plant protein as hot binder. Cold binder means that binding is given at a temperature between 15 to 40°C. Hot binder means that binding is given at a temperature between 65 to 120°C.

The term "flavourings" according to this invention means ingredients selected from the group consisting of salt, sugar, vinegar, yeast extract, vegetable powder, bacterial extract, vegetable extract, reaction flavour, hydrolysed plant protein, acid, garnishes, herbs, spices or combinations of these. The meat analogue product according to the invention comprise 1 to 30wt% flavourings, preferably 1 to 25wt%, preferably 5 to 30wt%, preferably 5 to 25wt%, preferably 5 to 20wt%, preferably 5 to 15wt% (by weight of the composition). A bacterial extract is described within W02009040150 or W02010105842. A vegetable extract is described within WO2013092296. Vegetable powder means at least one ingredient of onion powder, garlic powder, tomato powder, celery root powder or a combination thereof. Garnishes, herbs, spices or a combination thereof are selected from the group comprising pieces of parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, cheese, oregano, thyme, basil, chillies, paprika, pimento, jalapeno pepper, white pepper powder and black pepper or combinations of these.

In one embodiment of the present invention, the meat analogue product further comprises between 1 to 35wt% vegetable fat or vegetable fat-starch mix (weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition). In one embodiment of the present invention, the meat analogue product further comprises between 1 to 35wt% vegetable fat (weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition). In one embodiment of the present invention, the meat analogue product further comprises between 1 to 35wt% vegetable fat-starch mix (weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt%

(weight percent of the total composition).

In one other embodiment of the present invention, after a heat treatment at 80°C for at least 5 minutes, the marbled aspect of the meat analogue product is not visible anymore. This should again mimic the process and visual effect when cooking a real fat-marbled meat product.

In an embodiment of the present invention, the meat analogue product further comprises oil. The oil is liquid at a temperature below 20°C. In one embodiment of the present invention, the oil is a vegetable oil selected from rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof, preferably rapeseed oil.

In one embodiment of the present invention, the meat analogue product comprises between 1 to 12wt% oil (weight percent of the total composition), preferably between 2 to 7wt%.

The term "marbled" means that the product has markings and colorings suggestive of marble, and which are marked herein by the intermixture of textured plant protein/binder composition, and a vegetable fat composition. This visual aspect reflects the fat and fat distribution as found in corresponding real meat products.

In a preferred embodiment of the present invention, the fat comprised is solid at a temperature of 20°C, preferably at a temperature of 24°C.

In one embodiment of the present invention, the fat is a vegetable fat selected from coconut fat, palm fat, shea butter, mango kernel fat, or a combination thereof.

In a preferred embodiment of the present invention, the fat is in powdered or flaked form having an average particle size of 0.5-4.5mm. In a more preferred embodiment of the present invention, the particles have an average particle size of 1- 3mm. The presence of those particles significantly help to improve the forming of the visual aspect of the marbled meat analogue product. In one preferred embodiment of the present invention, the starch of the vegetable fat-starch mix is a physically processed starch. Preferably, the starch has a bulk density of below 50 g/lOOml, preferably a bulk density from 8-40 g/lOOml, more preferably from 10-30 g/lOOml, even more preferably from 11-20 g/lOOml. The starch can be selected from potato starch, corn starch, rice starch and/or tapioca starch, for example.

It has been observed by the inventors that physically processed starch provides much better results in the present invention than natural, non-physically processed starch. This is particularly the case where the starch has been physically processed in such a way that its relative volume becomes increased and in parallel, its bulk density becomes lower. By increasing the volume of the starch molecules, the starch has a larger surface area and this will absorb a higher amount of fat and oil. Furthermore, this low density starch has also a much lower viscosity when cooked in comparison to regular native starch, and will better melt when heated in the presence of moisture. It will not leave any residual starch traces on a meat analogue product after the cooking process. And the inventors have particularly observed that processed starch with a bulk density below 50 g/lOOml, and particularly even below 40 g/lOOml, or below 30 g/lOOg or even below 20 g/lOOml provide even further better results as to the melting behaviour in the process of the present invention.

In one embodiment of the present invention, the vegetable fat- starch mix comprises at least 50% fat. Preferably, the vegetable fat-starch mix comprises between 50 to 90wt% fat (based on vegetable fat-starch mix), preferably between 60 to 90wt% fat, preferably between 50 to 80wt%, preferably between 60 to 80wt% (based on vegetable fat-starch mix). Advantageously, this allows to actually reducing the effective amount of fat in the meat analogue products as to what a consumer may optically perceive from the presence of the structured fat composition. Hence, a 'fat' marbled meat analogue product has effectively less fat than a similarly fat marbled real meat product. It is a healthier choice.

In one embodiment of the present invention, the vegetable fat- starch mix comprises at least 10wt% starch (based on vegetable fat-starch mix). Preferably, the vegetable fat-starch mix does not comprise more than about 50wt% starch (based on vegetable fat-starch mix), preferably between 10 to 50wt%, preferably between 20 to 50wt%, preferably between 10 to 40wt%, preferably between 20 to 40wt% (based on vegetable fat-starch mix). In an embodiment the fat-starch mix has a ratio between 1:1 to 9:1 of fat to starch, preferably a ratio between 1:1 to

8:1 of fat to starch, a ratio between 1:1 to 7:1 of fat to starch, a ratio between 1:1 to 6:1 of fat to starch, a ratio between 1:1 to 5:1 of fat to starch, a ratio between 1:1 to 4:1 of fat to starch, a ratio between 1:1 to 3:1 of fat to starch, a ratio between 1:1 to 2:1 of fat to starch.

In one other embodiment of the present invention, the composition further comprises a colorant. The colorant is selected from bell pepper, beetroot, carrot, black currant, malted barley powder or combination thereof. In one embodiment of the present invention the meat analogue product comprises between 0.1 to 5wt% (weight percent of the total composition) of colorants, preferably between 0.1 to 3wt% (weight percent of the total composition).

The particle size Dv50 is used in the conventional sense as the median of the particle size distribution. Median values are defined as the value where half of the population resides above this point, and half resides below this point. The Dv50 is the size in microns that splits the distribution with half above and half below this diameter. The particle size distribution may be measured by laser light scattering, sieving, dynamic optical particle size measurement (Camsizer), microscopy or microscopy combined with image analysis. For example, the particle size distribution may be measured by laser light scattering. Since the primary result from laser diffraction is a volume distribution, the Dv50 cited is the volume median.

EXAMPLES

Example 1 : Methodology

Sample preparation and rheological measurement for dietary fibers (cold binder)

Powdered ingredients at a range of concentrations were dispersed in a Milli-Q water (Merck Millipore, Germany) and stored overnight to ensure homogenous and complete dispersion .

The rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up. Small-amplitude oscillatory shear (SAOS) technique to measure the storage modulus (G^f ) and loss modulus (G^f ') were carried out at a frequency of 1 Hz, strain of 0.2 %, and plate gap size of 1 mm at following temperature profile: i) holding at a constant temperature of 7°C for 300 second, then ii) heating from 7 to 85°C at a heating rate of 5°C/minute, then iii) holding at a constant temperature of 85°C for 300 second, then iv) cooling from 85°C to 7°C at a cooling rate of 5°C/minute, and finally v) holding at a constant temperature of 7°C for 900 second. To prevent evaporation, the sample was covered with a layer of mineral oil and a hood equipped with an evaporation blocker was used. The storage modulus G' (G prime, in Pa) represents the elastic portion of the viscoelastic behavior, which quasi describes the solid-state behavior of the sample. The loss modulus G''

(G double prime, in Pa) characterizes the viscous portion of the viscoelastic behavior, which can be seen as the liquid- state behavior of the sample. (https://wiki.anton- paar.com/en/basics-of-rheology/). Tan delta describes the ratio between G'' and G' (G''/G')·

Sample preparation and rheological measurement for plant proteins (hot binder)

Powdered protein ingredients were dispersed in a Milli-Q water (Merck Millipore, Germany) at concentration of 8 %-wt and stored overnight at 7 °C to ensure homogenous and complete dispersion.

The rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up. Small-amplitude oscillatory shear (SA0S) technique to measure the storage modulus (G') and loss modulus (G'') were carried out at a frequency of lHz, strain of 0.2 %, and plate gap size of 1mm at following temperature profile: i) holding at a constant temperature of 5 °C for 300 second, then ii) heating from 5 to 90 °C at a heating rate of 5 °C/minute, then iii) holding at a constant temperature of 90 °C for 60 second, then iv) cooling from 90 °C to 60 °C at a cooling rate of 5 °C/minute, and finally v) holding at constant temperature of 60 °C for 900 second. To prevent evaporation, the sample was covered with a layer of mineral oil and a hood equipped with an evaporation blocker was used. Tan delta = G''/G', while G' is the storage modulus and G'' the loss modulus. Water holding capacity method

Water holding capacities were measured by preparing a 30mL of 2 wt.% fibre solutions, after vortex mixing. Dispersions were left overnight at 4°C to ensure complete fiber hydration. Centrifugation was carried out at 3800g for 10 minutes in a Sigma 3-16pk laboratory centrifuge. Afterwards, the top water layer is carefully poured off.

The water remaining in the tube is calculated and divided by the amount of fiber added, resulting in a water holding in grams of water per gram of fiber.

Water activity measurement

Water activity measurement was carried out using Aqualab 4TE (Decagon/Meter Group, USA) according to ISO 18787:2017 Foodstuffs - Determination of water activity. Dry mix was placed in an aluminum pouch, hermetically sealed, and stored for at least 24 h at an ICHllO climate chamber (Memmert GmbH + Co. KG, Germany) set to 25 °C and 40% RH to ensure stable water activity reading. Measurement was carried out in duplicate .

Moisture content measurement

Water content determination was based on the official method ISO 1666:1996 Starch - Determination of moisture content - Oven-drying. The method is applied to different matrix with minor modifications. Approx. 100 g of sample was milled with Grindomix GM200 (Retsch GmbH, Germany) at 8000 RPM for 8 s. Evaporating Nickel dish and its lid (VWR parts number 253-029) were weighed with XP204 balance (Mettler-Toledo GmbH, Switzerland) and the mass were reported with 0.1 mg accuracy. Subsequently, approx. 3 gram of test portion of sample were placed in the nickel dish. Weight of the dish with its lid and the sample was immediately determined. The dish, with its lid on the side, were placed in oven that has been set to 102 ± 1°C for 240 minutes (4 h). After drying in the oven, the dish was closed with its lid and immediately transferred to a desiccator for 60 minutes. The dish, with its lid and the dried sample, was weighed immediately after removed from desiccator. Mass fraction of moisture (M) was reported in g/100 g of sample and determined as: m₁ — m₀

M = x 100 m₂ - m₀ with m₀ is the mass of the dish and its lid, m₁ the mass of the dish with its lid and the sample before drying, and m₂ the mass of the dish with its lid and the sample after drying in oven.

Panel testing and sensory assessment

Sensory assessment of the raw burger patties and cooked burger patties was performed with ten panelists separated into two different sessions. Panelists were requested to prepare the patties from dry-mix and assess the rehydrated mix integrity, stickiness to hand, and malleability (how easily to be shaped with hand or molded in a burger press). Afterwards, panelists were requested to assess the fried patties visually and mechanically in term of firmness, chewiness, and stickiness in the mouth/tongue during bite.

Examples 2-14: All mentioned examples are dry mixed and afterwards water has been added and further mixed to evaluate the sensory properties of a formed meat analogue burger patty.

Comp, examples 2-3 show that after water was added molding of burgers into appropriate shape was not possible for samples which not contained a dietary fiber having a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C. Comp. Ex 4 show that after water was added molding of burgers into appropriate shape was not possible for samples which contained a dietary fiber but no plant protein. Examples 5 to 14 containing dietary fiber and plant protein combinations could be molded into burgers the same way as with methylcellulose and were stable upon storage at 4°C (no water leakage was observed after 2 weeks storage). Examples 11 and 12 containing fat or a fat-starch blend has been perceived juicier.

Example 15:

Example 15 has been prepared according to example 7 with the only difference that a pea TVP has been used instead of a soy TVP. The sensory comparison of the raw and cooked patty was very similar, which shows that soy TVP can be substituted with pea

TVP.

Claims

1. A composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of textured protein (by weight of the total composition); ii) 0.1 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 30 wt% of a flavour (by weight of the total composition); wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

2. A composition of a dehydrated meat analogue product according to claim 1, wherein the plant material is selected from textured soy protein or textured pea protein.

3. A composition of a dehydrated meat analogue product according to claims 1 to 2, wherein composition comprises 2.5 to 30 wt% of a dietary fiber (by weight of the total composition) .

4. A composition of a dehydrated meat analogue product according to claims 1 to 3, wherein the dietary fiber is selected from the group of konjac flour, locust bean gum, psyllium or a combination thereof.

5. A composition of a dehydrated meat analogue product according to claims 1 to 4, wherein the dietary fiber is psyllium.

6. A composition of a dehydrated meat analogue product according to claims 1 to 5, wherein the dietary fiber has a water holding capacity between 35 to 45 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.25 to 0.32 at 20°C.

7. A composition of a dehydrated meat analogue product according to claims 1 to 6, wherein the un-textured plant protein is selected from the group of soy protein, pea protein, canola protein, faba protein, potato protein or a combination thereof.

8. A composition of a dehydrated meat analogue product according to claims 1 to 7, wherein the composition further comprises 1 to 35wt% vegetable fat or a vegetable fat- starch mix (by weight of the total composition) with a ratio between 1:1 to 9:1 of fat to starch.

9. A composition of a dehydrated meat analogue product according to claims 1 to 8, wherein the dietary fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 pm, preferably between 100 to 600 pm.

10. A composition of a dehydrated meat analogue product according to claims 1 to 9, wherein said product further comprises a colorant.

11. A process for the preparation of a dehydrated meat analogue product comprising dry mixing of a composition comprising i) 40 to 85 wt% of textured protein (by weight of the total composition) ii) 0.1 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 10 to 40 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 30 wt% of a flavour (by weight of the total composition); wherein the dietary fiber has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.

12. A process for the preparation of a dehydrated meat analogue product according to claim 11, wherein composition comprises 2.5 to 30 wt% of a dietary fiber (by weight of the total composition).

13. A process for the preparation of a dehydrated meat analogue product according to claims 11 to 12, wherein the dietary fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 pm, preferably between 100 to 600 pm.

14. A process for the preparation of a dehydrated meat analogue product according to claims 11 to 13, wherein the dietary fiber does not include chemically modified polysaccharides selected from the group of methylcellulose, carboxymethylcellulse, hydroxypropylmethyl-cellulose or a combination thereof.