WO2023040015A1 - Nanoemulsion, plant-based meat and preparation method thereof - Google Patents

Nanoemulsion, plant-based meat and preparation method thereof Download PDF

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Publication number
WO2023040015A1
WO2023040015A1 PCT/CN2021/128309 CN2021128309W WO2023040015A1 WO 2023040015 A1 WO2023040015 A1 WO 2023040015A1 CN 2021128309 W CN2021128309 W CN 2021128309W WO 2023040015 A1 WO2023040015 A1 WO 2023040015A1
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WO
WIPO (PCT)
Prior art keywords
plant
nanoemulsion
oil
meat
based meat
Prior art date
Application number
PCT/CN2021/128309
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English (en)
French (fr)
Inventor
Chui Chui CHEUNG
Mabel Wai Ling LEE
Cheuk Ying WONG
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Plant A Foods Hong Kong Limited
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Filing date
Publication date
Application filed by Plant A Foods Hong Kong Limited filed Critical Plant A Foods Hong Kong Limited
Publication of WO2023040015A1 publication Critical patent/WO2023040015A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents

Definitions

  • the invention relates to the field of food, in particularly nanoemulsion, plant-based meat and a preparation method thereof.
  • Plant-based meat refers to food products made from plant-based raw materials that imitate the flavor, taste or appearance of animal meat, and extra spices are usually added to increase the similarity between plant-based products and real meat products.
  • the research and products of plant meat have been continuously updated.
  • the flavors and aroma of plant meat are easily lost due to dissolution, evaporation or chemical degradation. Therefore, plant meat products on the market are not suitable for some cooking methods that require long boiling. To retain the flavors, plant-based meat can only be heated for a short duration. Therefore, there is an urgent need to find a plant meat suitable for long cooking duration.
  • the invention relates to nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm.
  • the plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods.
  • the plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions.
  • the plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.
  • the present invention provides nanoemulsion for preparing plant-based meat, wherein the nanoemulsion has a particle size ranging from 300 nm to 320 nm.
  • nanoemulsion is prepared through high-pressure homogenization using oil and water in a certain proportion.
  • the high-pressure is not lower than 30 MPa.
  • the oil has a volume percentage ranging from 30%to 70%
  • the water has a volume percentage ranging from 30%to 70%
  • oil is a long-chain triglyceride.
  • the percentage of the long-chain triglycerides in the oil described herein may be 100%, more than 90%, more than 80%, more than 70%or more than 60%.
  • oil is sunflower oil, canola oil, corn oil, soybean oil, macadamia oil, olive, safflower oil or a combination thereof.
  • the present invention also provides plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion described herein with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 ⁇ m to 230 ⁇ m, the hydrocolloid has a particle size ranging from 2 ⁇ m to 150 ⁇ m.
  • the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharides are inulin, cellulose, pectin or glucan; and wherein the hydrocolloids are xanthan gum, carrageenan, guar gum, locust bean gum or konjac.
  • the present invention provides a method of preparing the plant-based meat described herein, comprising of the following steps:
  • step (2) refrigerate the mixture from step (1) for at least one hour and mix in the plant-based meat.
  • the dry particles are mixed in.
  • the blending step increases the homogeneity of each component. Reactions between fatty acid chains contribute to aroma distribution and the way the flavor intensity is perceived.
  • the dry particles include polysaccharides and proteins. Polysaccharides act as a thickening agent, emulsifier, and emulsion stabilizer. The viscosity change aids in flavor perception and release.
  • the protein helps to retain flavor by binding and interacting with the flavoring’s aroma compounds and trapping them in its binding sites. It also decreases the interfacial tension, which decreases the likelihood of phase separation.
  • Blending is followed by a cooling step. Reduction of temperature lowers the kinetic energy of the particles. Then, the nanoemulsion product solidifies and enhances the overall sensory profile of plant-based food. Fewer flavors are needed in plant-based products.
  • the present provides use of the nanoemulsion described herein in preparing the plant-based meat.
  • the nanoemulsion described herein is a water-in-oil emulsion prepared through a homogenization process.
  • the plant-based protein of the present invention is a kind of protein, which is derived from plants, has comprehensive nutrition, is like animal protein, is easily digested and absorbed by the human body, and has a variety of physiological health functions.
  • Sources include but are not limited to soybeans, wheat (flour) and rice.
  • Non-limiting examples of the plant-based protein of the present invention are prepared from soybeans, peas, mung beans, and broad beans.
  • the non-starch polysaccharide in the present invention refers to polysaccharides other than starch such as cellulose, hemicellulose, pectin, etc., which are the main components of dietary fiber. Dietary fiber is a kind of complex carbohydrate.
  • Non-limiting examples of the non-starch polysaccharides of the present invention are inulin, cellulose, pectin, and dextran.
  • the hydrocolloid of the present invention includes a large group of polysaccharides and proteins, which dissolves in water as a colloid and exhibits a high ability to form a gel.
  • Non-limiting examples of the hydrocolloid of the present invention are xanthan gum, carrageenan, guar gum, mung bean gum, locust bean gum or konjac.
  • the long-chain triglycerides (LCT) of the present invention include but are not limited to sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia oil, olive oil, and safflower oil or any combination thereof.
  • the dry particles of the present invention include plant-based protein, non-starch polysaccharides and hydrocolloids. It can be prepared by cleaning, peeling, slicing, drying, grinding and other processes.
  • FIG. 1 shows the differences between salinities’ change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.
  • FIG. 2 shows the differences between Brix %change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.
  • FIG. 3 shows the differences between pH change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.
  • FIG. 4 shows the improvement in flavor retention between the plant-based meatball with and without the nanoemulsion is 37%and 27%respectively. Additionally there is 83%and 78%flavor retention improvement in terms of brix%and salinity with different particle sizes.
  • FIG. 5 shows the color change of the water boiled with 60 g meatball over 30 minutes at 3 minute intervals.
  • Group T is the group without nanoemulsion
  • group B is the group with nanoemulsion
  • L-R 0-15 min which means sampling starts from left to right at 3 minute intervals from 0-15 minutes
  • L-R 18-30 min which means that samples are taken sequentially every 3 minutes from 18-30 minutes from left to right.
  • the oil and water for preparing plant-based meat (in this example, the volume ratio of oil to water is 40: 60; in other embodiments, water: 30-70%, oil: 30-70%) are added to a high-pressure Homogenizer (HPH) in a certain proportion, and the mixture is homogenized under no less than 30 MPa to form a nanoemulsion with a particle size ranging from 300 nm to 320 nm.
  • HPH Homogenizer
  • rapeseed oil is selected as the oil.
  • the oil may be sunflower seed oil, corn oil, soybean oil, unsaturated fatty acid, or plant meat flavor essences rich in long-chain triglycerides (LCT) .
  • the nanoemulsion is mixed well with dry particles and is refrigerated for at least 1 hour to produce plant-based meat.
  • the temperature during mixing depends on the gelling temperature of the hydrocolloid, generally 60-90 °C.
  • the dry particles are composed of plant protein, non-starch polysaccharides and hydrocolloids.
  • the particle size of the protein ranges from 90 ⁇ m to 230 ⁇ m, and the hydrocolloid ranges from 2 ⁇ m to 150 ⁇ m.
  • the plant protein can be prepared from soybeans, peas, mung beans, and broad beans, which can be prepared through conventional procedures such as cleaning, peeling, slicing, drying, and grinding.
  • hydrocolloids can be selected:
  • Hydrocolloids variety #1 passes through a 100 mesh and has a size of around 149 ⁇ m.
  • the apparent viscosity is between 40000 cps and 60000 cps in 2%solution at 20 °C.
  • the gelling temperature is between 50 °C and 55 °C.
  • Hydrocolloids variety #2 passes through a 120 mesh and has a size of around 125 ⁇ m.
  • the viscosity is at least 33,000 MPas in 1%aqueous solution at 30 °C.
  • the gelling temperature is above 85 °C.
  • Hydrocolloids variety #3 has a size ranging from 2 to 20 ⁇ m and has a viscosity of 10 MPas at 1%weight at 80 °C. The gelling temperature is 80 °C and above.
  • the plant-based meatballs 60 g are boiled from frozen with water (600 mL) , the three groups are in 3 different pots. Then, 10 mL of water is taken out every 3 minutes. After the water sample cools down and reaches room temperature, the 1. ) Salinity 2. ) Brix%and 3. ) pH are measured.
  • Figure 1 shows the difference between the salinities’ change of boiling water at different temperatures within 30 minutes.
  • the plant-based meatballs with nanoemulsion can retain salt better than the plant-based meatballs with no nanoemulsion.
  • Figure 2 shows the difference in the Brix%change of boiling water at different temperatures within 30 minutes.
  • the plant-based meatballs with nanoemulsion can retain sugar better than the plant-based meatballs with no nanoemulsion.
  • Figure 3 shows the difference in the pH change of boiling water at different temperatures within 30 minutes.
  • the pH changes of the plant-based meatballs with nanoemulsion are smaller than that of the plant-based meatballs with no nanoemulsion.
  • the plant-based meatballs (10 g) are blended with 50 g of water at 0 minute, and after 30 minutes boiling time with water.
  • Table 1 showed the percentage changes of Brix%, Salinity and pH values of the plant-based meatballs at the beginning and after 30 minutes of boiling. It can be seen that adding the nanoemulsion of the present invention can retain more sugar and salt, and the like.
  • Figure 4 shows the percentage differences between the flavor retention in the samples plant-based meatball compared with the present and absence of nanoemulsion, there are 37%and 27%improvement respectively. And there are 83%and 78%flavor retention improvement in terms of brix%and salinity with different particle size.
  • Figure 5 also indicates that the addition of the nanoemulsion of the present invention can retain more substances in meatballs instead of dissolving in water.
PCT/CN2021/128309 2021-09-18 2021-11-03 Nanoemulsion, plant-based meat and preparation method thereof WO2023040015A1 (en)

Applications Claiming Priority (2)

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CN202111110136.4A CN115836726A (zh) 2021-09-18 2021-09-18 一种纳米乳液、植物肉及其制备方法
CN202111110136.4 2021-09-18

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4379084A (en) * 1980-09-22 1983-04-05 Fuji Oil Company Limited Protein material and method for the manufacture thereof
CN105050426A (zh) * 2013-01-11 2015-11-11 非凡食品有限公司 用于消费品的方法和组合物
US20170105438A1 (en) * 2015-10-20 2017-04-20 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
US20180310599A1 (en) * 2015-10-20 2018-11-01 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
CN110574793A (zh) * 2019-08-20 2019-12-17 黑龙江八一农垦大学 一种富含β-胡萝卜仿肉制品的制备工艺
WO2020260628A1 (en) * 2019-06-28 2020-12-30 Firmenich Sa Fat blends, emulsions thereof, and related uses

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4379084A (en) * 1980-09-22 1983-04-05 Fuji Oil Company Limited Protein material and method for the manufacture thereof
CN105050426A (zh) * 2013-01-11 2015-11-11 非凡食品有限公司 用于消费品的方法和组合物
US20170105438A1 (en) * 2015-10-20 2017-04-20 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
US20180310599A1 (en) * 2015-10-20 2018-11-01 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
WO2020260628A1 (en) * 2019-06-28 2020-12-30 Firmenich Sa Fat blends, emulsions thereof, and related uses
CN110574793A (zh) * 2019-08-20 2019-12-17 黑龙江八一农垦大学 一种富含β-胡萝卜仿肉制品的制备工艺

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