WO2023094445A1 - Procédé de préparation d'un produit alimentaire d'origine végétale extrudé enrobé croustillant - Google Patents

Procédé de préparation d'un produit alimentaire d'origine végétale extrudé enrobé croustillant Download PDF

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Publication number
WO2023094445A1
WO2023094445A1 PCT/EP2022/082972 EP2022082972W WO2023094445A1 WO 2023094445 A1 WO2023094445 A1 WO 2023094445A1 EP 2022082972 W EP2022082972 W EP 2022082972W WO 2023094445 A1 WO2023094445 A1 WO 2023094445A1
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WO
WIPO (PCT)
Prior art keywords
food product
aqueous solution
extruded
composition
preparing
Prior art date
Application number
PCT/EP2022/082972
Other languages
English (en)
Inventor
Reinhold Willy Betz
Elisabeth HOEGG
Peter LINDIGKEIT
Original Assignee
Société des Produits Nestlé S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to EP22821991.1A priority Critical patent/EP4436404A1/fr
Publication of WO2023094445A1 publication Critical patent/WO2023094445A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Definitions

  • the invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.
  • the object of the present invention is to improve the state of the art or at least provide an alternative for a crispy coated extruded plant-based food product: i) a crispy coated extruded plant-based food product for humans or animals such as pets; ii) a crispy coated extruded plant-based food product with a high protein content; iii) a crispy coated extruded plant-based food product with a protein content above 25wt%, preferably above 30wt%; iv) a crispy coated extruded plant-based food product having a fibrous appearance with good juiciness and tenderness properties and a light color of the extrudate; v) a crispy coated extruded plant-based food product having a fibrous appearance having starch or starch flour in a low amount; vi
  • the present invention provides in a first aspect a process for preparing a crispy coated extruded plantbased food product, the process comprising the steps of: a) feeding an extruder barrel with a composition comprising 40-70wt% water and 15-35wt% plant protein; b) extruding the composition from step a) in extruder barrels above the texturization temperature of the plant protein; c) aerating the composition from step b) with a gas; d) pushing the aerated composition from step c) after the last extruder barrel through a constriction; e) cooling the aerated composition from step d) through a cooling die; f) injecting an aqueous solution into an aerated extruded composition from step e) with a needle injector; g) coating of the injected extruded composition of step f); wherein the constriction reduces a cross-sectional area Dconstr compared to a cross-sectional area before the cons
  • the present invention provides a process for preparing a crispy coated extruded plant-based food product, the process comprising the steps of: a) feeding an extruder barrel with a composition comprising 40-70wt% water and 15-35wt% plant protein; b) extruding the composition from step a) in extruder barrels above the texturization temperature of the plant protein; c) aerating the composition from step b) with a gas; d) pushing the aerated composition from step c) after the last extruder barrel through a constriction; e) cooling the aerated composition from step d) through a cooling die ; f) cutting the aerated extruded composition from step e); g) injecting an aqueous solution into an aerated extruded composition from step f) with a needle injector; h) coating of the injected extruded composition of step g); wherein the constriction reduces a cross-sectional area
  • a crispy coated extruded plant-based food product having a fibrous appearance with good juiciness and tenderness properties and a light color of the extrudate can be obtained.
  • the process of the present disclosure allows the continuous production of a crispy coated extruded plant-based food product that has the fibrous appearance of real meat and a light color with good juiciness and tenderness properties using extrusion and injection technology.
  • injecting an aqueous solution comprising flavouring has a beneficial effect on the taste profile of the injected extrudate.
  • Heat sensitive flavours, vitamins, minerals, colorant or a combination thereof can be used, which otherwise would not survive the harsh conditions of the extrusion process regarding high temperature and pressure.
  • Injecting an aqueous solution comprising starch increase the water holding capacity of the extrudate.
  • Injecting an aqueous solution comprising hydrocolloid, protein, fiber or a combination thereof increase the amount of injected solution and increase the juiciness and tenderness.
  • the terms "food,” “food product” and “food composition” mean a product or composition that is intended for ingestion by an animal, including a human, and provides at least one nutrient to the animal or human.
  • the present disclosure is not limited to a specific animal.
  • crispy coating mean a layer of coating, which will be at least crunchy or crispy after cooking, frying or baking.
  • a "plant-based 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.
  • Extrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed or pulled through a die of the desired cross-section. The two main advantages of this process over other manufacturing processes are its ability to create very complex cross-sections, and to prepare products that are brittle, because the material only encounters compressive and shear stresses. High-moisture extrusion is known as wet extrusion. Extruders typically comprise an extruder barrel within which rotates a close-fitting screw. The screw is made up of screw elements, some of which are helical screw threads to move material through the extruder barrel.
  • the extruder barrel comprises multiple extruder barrel sections which are joined end to end.
  • extruder barrel sections are required to carry out different processes involved in extrusion such as conveying, kneading, mixing, devolatilizing, metering and the like.
  • Each extruder barrel section comprises a liner which is press fit into an extruder barrel casing, and heating and cooling elements are provided to regulate temperature of extruder barrel section within permissible range.
  • the total length of an extrusion process can be defined by its modular extrusion barrel length.
  • An extruder barrel is described by its unit of diameter.
  • a gas-forming compound are physiologically acceptable salts such as carbonates or hydrogen carbonates, for example, sodium carbonate (Na2CO3), potassium carbonate (K2CO3), or sodium hydrogen carbonate (NaHCO3), from which CO2 can be released.
  • the gas-releasing compound is usually a physiologically acceptable acid.
  • the acid can be, for example, citric acid, a phosphoric acid compound such as disodium dihydrogen diphosphate or monocalcium orthophosphate, tartaric acid or one of its salts (such as potassium sodium tartrate (Rochelle salt), malic acid, fumaric acid, adipic acid or glucono delta-lactone .
  • the acids can be used as free acids or in the form of their anhydrides or salts.
  • gas is provided into the extruder via a feed opening of the extruder, which is connected to a gas container (such as a pressure bottle) and allows a controlled introduction of gas into the extruder (for example, via a valve).
  • a gas container such as a pressure bottle
  • the gas is selected from the group consisting of CO2, N2, N2O, SO2, water steam or a combination thereof, preferably CO2, N2, N2O, SO2 or a combination thereof, more preferably CO2, N2 or a combination thereof.
  • the amount of gas introduced into the extruder is between 0.009 to 3wt% (total weight of composition), preferably 0.009 to lwt%, preferably 0.01 to lwt%, preferably 0.009 to 0.5wt%, preferably 0.009 to 0.2wt%, preferably 0.009 to
  • constriction reduces temporary the inside cross- sectional area called D constr - This has an influence on the laminar flow of the extrudate. By passing the constriction a turbulent flow is generated, which influences a fiber alignment of the extrudate.
  • the obtained product is less dense having a more meatlike fibrous structure compared to a standard extrusion process without a constriction. A less dense extrudate can be better injected with an aqueous solution.
  • the constriction is made of metal or a heat stable plastic material and can have any geometry. In a preferred embodiment the constriction is a side constriction or centered constriction.
  • temporary means that before and after the constriction the cross-sectional area is larger.
  • the cross-sectional area before the constriction is called Dbefore-
  • the cross-sectional area after the constriction is called D after -
  • the cross-sectional area Dbefore D afte r-
  • the cross-sectional area Dbefore > D after OF Dbefore ⁇ ' D after z preferably Dbefore > D after •
  • the constriction reduces the original cross-sectional area D be fore compared to D constr of between 30-95%, preferably between 30-90%, preferably between 30-85%, preferably between 30-80%, preferably between 30-75%, preferably between 30-70%, preferably between 30-60%, preferably between 40-95%, preferably between 40-90%, preferably between 40-85%, preferably between 40-80%, preferably between 40-75%, preferably between 40-70%, preferably between 40-65%, preferably between 40-60%, preferably between 50-95%, preferably between 50
  • the constriction is selected from a perforated aperture, a stud, a ripple, a slit, a breaker plate or a combination thereof. In an embodiment the constriction is located after the last extruder barrel and a first half of the length of the cooling die preferably after the last extruder barrel and a first third length of a cooling die.
  • the constriction is located after the last extrusion barrel at a composition viscosity between lOOO-iOOOPas- 1 preferably at a composition viscosity between 1500-4000Pas -1 preferably at a composition viscosity between 2000-4000Pas -1 preferably at a composition viscosity between 1000-3500Pas -1 preferably at a composition viscosity between lOOO-SOOOPas- 1 preferably at a composition viscosity between 1000-2500Pas- 1 preferably at a composition viscosity between 1500-3500Pas -1 preferably at a composition viscosity between 1500-3000Pas -1 preferably at a composition viscosity between 1500-2500Pasas
  • composition viscosity between 2000-4000Pas 1 preferably at a composition viscosity between 2000-3000Pas 1 .
  • MCR702 pressure cell equipped oscillatory rheometer
  • a "cooling die” is cooling the extruded product to a desired temperature .
  • plant protein includes “plant protein isolates” or “plant protein concentrates” or combination thereof. The person skilled in the art knows how to calculate the amount of plant protein within a plant protein concentrate or plant protein isolate.
  • plant protein concentrate as used herein is a plant material having a protein content between 50-90% (plant protein on a moisture-free basis), preferably between 65-75% (plant protein on a moisture-free basis) . Plant protein concentrate also contains plant fiber, typically from about 3.5% up to about 20% by weight on a moisture-free basis.
  • plant protein isolate as used herein is a plant material having a protein content of at least about 90% plant protein on a moisture free basis, preferably between 90-96% (plant protein on a moisture-free basis).
  • the extruded plant-based food product does not comprise protein from an animal source.
  • Plant protein include plant protein concentrate or plant protein isolate from pea protein, corn protein (e.g., ground corn or corn gluten), wheat protein (e.g., ground wheat or wheat gluten such as vital wheat gluten), potato protein, legume protein such as soy protein (e.g., soybean meal, soy concentrate, or soy isolate), rice protein (e.g., ground rice or rice gluten), barley protein, algae protein, hemp protein, oat protein, canola protein, fava protein or combinations thereof.
  • the plant protein is wheat gluten, pea protein, canola protein, hemp protein, fava protein, soy protein or a combination thereof, more preferably pea protein, soy protein, wheat gluten or a combination thereof.
  • the extruded plant-based food product of the invention comprises plant protein within step a) in the amount of 15-40wt% (based on the composition), preferably 20-40wt%, preferably 25-40wt%, preferably 15-35wt%, preferably 15-30wt%, preferably 15-25wt%, preferably 20-35wt%, preferably 25-35wt%, preferably 20-30wt% (based on the composition).
  • the extruded plant-based food product of the invention comprises soy protein, pea protein, wheat gluten or a combination thereof within step a) in the amount of 15-40wt% (based on the composition), preferably 20-40wt%, preferably 25-40wt%, preferably 15-35wt%, preferably 15-30wt%, preferably 15-25wt%, preferably 20-35wt%, preferably 25-35wt%, preferably 20-30wt% (based on the composition) .
  • the extruded plant-based food product of the invention comprises a combination of soy or pea protein with wheat gluten within step a) in the amount of 15-40wt% (based on the composition), preferably 20-40wt%, preferably 25-40wt%, preferably 15-35wt%, preferably 15-30wt%, preferably 15-25wt%, preferably 20-35wt%, preferably 25-35wt%, preferably 20-30wt% (based on the composition).
  • the extruded plant-based food product of the invention comprises soy protein and wheat gluten within step a) in the amount of 15-40wt% (based on the composition), preferably 20-40wt%, preferably 25-40wt%, preferably 15-35wt%, preferably 15-30wt%, preferably 15-25wt%, preferably 20-35wt%, preferably 25-35wt%, preferably 20-30wt% (based on the composition).
  • the plant protein is selected from a combination of at least two different plant proteins, wherein said plant proteins comprise wheat gluten and at least one other plant protein selected from pea protein, soy protein, faba bean protein, and canola protein and wherein wheat gluten comprises between 20 to 70% of total plant protein in the plant protein mixture, preferably between 40-60%.
  • a combination of wheat gluten and at least one other plant protein has the advantage of a softer texture resulting in an even more tender product.
  • the extruded plant-based food product of the invention comprises water within step a) in an amount of 40-70wt%, preferably 45-70wt%, preferably 45-65wt%, preferably 50-70wt%, preferably 50-65wt%, preferably 55-70wt%, preferably 55-65wt%.
  • the extruded plant-based food product of the invention comprises lipid in an amount of 1.5- 10wt%, preferably 2-10wt%, preferably 2-8wt%, preferably 2-7wt%, preferably 3-8wt%, preferably 3-7wt%.
  • Lipid can be added into the extrusion process and/or into the aqueous solution of the injection. In case of adding oil into the aqueous solution of the injection it is preferably added in form of an emulsion. In an embodiment of the invention the lipid is added into the extruder barrel at a location down-stream of the feeding location of step a). The process of lipid-injection is described in WO2016150834 . Lipid can be also added into the aqueous solution of the injection.
  • lipid includes any liquid oil, fat or combination thereof.
  • the term lipid include soybean oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, rape seed oil, fractionated palm fat, fully or partially hydrogenated or inter- esterified palm oil and combinations thereof.
  • the lipid is sunflower oil.
  • flavouring in the context of this invention includes salt, flavouring agents, acids, taste enhancing ingredients, herbs, spices, vegetables or mixtures thereof, which are suitable for being used in a food product.
  • Taste enhancing ingredients may be provided by monosodium glutamate (MSG) and/or yeast extract etc.
  • Salt refers to any suitable alkali metal salt or mixture thereof.
  • the salt used in the composition of this invention is typically, but not limited to, sodium chloride.
  • potassium chloride may be used or any low-sodium product having a taste impression of sodium chloride may be used, as long as the taste in the end formulation is acceptable.
  • Acids may be provided by vinegar, lactic acid, citric acid or combination thereof.
  • Flavourings can be added into the extrusion process and/or into the aqueous solution of the injection.
  • the extruded plant-based food product of the invention comprises flavouring in the amount of 0.5-40wt% (based on the total composition), preferably 0.5- 35wt%, preferably 0.5-30wt%, preferably 0.5-25wt%, preferably 0.5-20wt%, preferably 0.5-15wt%, preferably 0.5-10wt%, preferably 2-10wt%, preferably 2-8wt%, preferably 3-8wt%.
  • filler in the content of this invention includes carbohydrates.
  • Carbohydrates may be provided by starches, flours, sugars, maltodextrins, glucose syrups or combination thereof.
  • starch includes also flours.
  • Starches and/or flours include those from rice, wheat, corn, barley, and sorghum, potato, cassava, sweet potato, arrowroot, yam, pea, chickpea, mung beans or lentil or any combination thereof.
  • the extruded plant-based food product of the invention comprises fillers in the range 0.5-10wt%, preferably 0.5-8wt%, preferably 0.5-7wt%, preferably l-10wt%, preferably 1- 8wt%, preferably l-7wt%, preferably l-5wt%, preferably 2-7wt%, preferably 0.5-6wt%, preferably 0.5-5wt%, preferably 0.5-4wt%, preferably 0.5-3wt%.
  • Starches can be added into the extrusion process and/or into the aqueous solution of the injection. Adding starches into the aqueous solution of the injection has a surprising effect, that the injected extruded food composition has a better water holding capacity once the final product is cooked or fried.
  • the extruded plant-based food product of the invention comprises fibers in the range 0-15wt%, preferably 0-12wt%, preferably 0-10wt%, preferably 0-8wt%, preferably 0.1-15wt%, preferably 0.1-10wt%, preferably 0.1-8wt%, preferably 0.1-5wt%, preferably l-15wt%, preferably l-12wt%, preferably l-10wt%, preferably l-8wt%, preferably 5-15wt%.
  • "Fibers" according to this invention in the extrusion process are dietary fibers, preferably a water insoluble vegetable dietary fiber.
  • Dietary fiber consists of the remnants of edible plant cells, polysaccharides, lignin and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans.
  • the dietary fibers are from vegetables, fruits, cereal or combinations thereof.
  • Dietary fibers are selected from at least one of carrot, beetroot, pumpkin, citrus, wheat, oat, bamboo, tomato, bell pepper, leek, ginger, onion, kale, parsnip, celery, cucumber, courgette, broccoli, kohlrabi, asparagus, bean, fava bean, lentil, chickpea, peas, lupin, vetches or combinations thereof, preferably carrot, beetroot, pumpkin, citrus, wheat, oat, bamboo, tomato or combinations thereof.
  • the extruded plant-based food product comprises one or more fortification compounds as vitamins, minerals and iron salts.
  • vitamins include Vitamins A, B-complex (such as B-l, B-2, B-6 and B-12), C, D, E and K, niacin, and acid vitamins such as pantothenic acid, folic acid and biotin, preferably vitamin B-12.
  • minerals include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon or vanadium.
  • iron salts include ferric sodium EDTA, reduced iron, ferrous lactate, ferric citrate, ferric pyrophosphate, ferrous sulphate monohydrate or ferric ammonium citrate brown, preferably ferric pyrophosphate.
  • Specific amounts of fortification compounds will depend on a variety of factors such as the identity of the ingredient; the species of animal; the animal's age, body weight, general health, sex, and diet; the animal's consumption rate; the purpose for which the food product is administered to the animal; and the like. Therefore, the components and their amounts may vary widely. Fortification compounds can be added into the extrusion process and/or into the aqueous solution of the injection.
  • the extruded plant-based food product can also comprise one or more colorants.
  • colorant include FD&C colors, such as blue no. 1, blue no. 2, green no. 3, red no. 3, red no. 40, yellow no. 5, yellow no. 6, and the like; natural colorants and/or coloring food stuff, such as caramel coloring, annatto, chlorophyllin, cochineal, betanin, turmeric, saffron, paprika, lycopene, elderberry juice, pandan, butterfly pea and the like; titanium dioxide; carbon carbonate; and any suitable food colorant known to the skilled artisan.
  • the colorant is selected from bell pepper, beetroot, carrot, black current, malted barley powder or combination thereof.
  • the meat analogue product comprises between 0.1-10wt% (weight percent of the total composition) of colorants, preferably between 0.1-5wt% (weight percent of the total composition) .
  • Colorants can be added into the extrusion process and/or into the aqueous solution of the injection. Due to the heat sensitivity of the many colorants, the colorants are preferably added into the aqueous solution of the injection.
  • the extruded plant-based food product has a protein content of at least 15wt%, preferably at least 20wt%, preferably at least 25wt%. In a further embodiment, the extruded plant-based food product has a protein content between 15-40wt% (based on the total composition), preferably 20-40wt%, preferably 25-40wt%, preferably 15-35wt%, preferably 15-30wt%, preferably 15-25wt%, preferably 20-35wt%, preferably 25-35wt%, preferably 20-30wt% (based on the total composition).
  • water might be mixed to a dry plant protein before feeding the extruder barrels through a slurry inlet.
  • the non-meat dough can be transferred, for example by pumping, from the mixing device.
  • the non-meat dough is transferred directly from the mixing device to the extruder barrel without any other processing or addition or removal of ingredients.
  • plant protein in the form of a dry powder is added to the extruder barrel and water is added separately to the extruder barrel.
  • the mixing of the dry plant protein and water is done within the extruder barrel through the mechanical energy forced. Therefore, it is not necessary to form a dough of the plant protein and water before feeding the extruder barrel.
  • the extruder barrels are heated to a temperature of between 70-300°C, preferably 80-200°C, preferably 90-190°C.
  • the pressure on the front plate (between last extruder barrel and cooling die) is between 10-40 bar, preferably 10-30 bar, preferably 10-20 bar.
  • the screw speed is around 50-600rpm, preferably 50-500rpm, preferably 100-600rpm, preferably 200- 600rpm, preferably between 200-500rpm, preferably between 200- 400rpm.
  • both the temperature and the pressure are gradually reduced as the heated non-meat dough travels through the cooling device.
  • the dough has moisture and is under elevated temperature, so preferably moisture flashing is controlled to avoid rapid expansion of the food product. Product expansion that is too rapid can disrupt the structure of the texturized food product. However, depending on the desired image of the final food product, some flashing may be required to reduce the temperature of the centre of the food product and/or to expose some of the fibers in the food product. In a preferred embodiment of the invention flashing is avoided.
  • the extruded mixture undergoes a decrease in pressure at a predetermine rate in the cooling device and/or is subjected to a predetermined final pressure at the end of the cooling device.
  • the extruded mixture has an exit temperature at the end of the cooling die between 40-110°C, preferably between 50-100°C, preferably between 50-98°C, preferably between 60-95°C, preferably between 60-90°C, preferably between 65-98°C, preferably between 65-95°C, preferably between 65-90°C, preferably between 70-90°C.
  • the extruded mixture is injected with an aqueous solution.
  • the word injected means that a needle injector, preferably a multiple-needle injector, is used to increase the amount of water in the extrudate.
  • 7-35wt% (based on total composition) of the aqueous solution is injected into the extruded composition, preferably 8-35wt%, preferably 9-35wt%, preferably 10-35wt%, preferably 12-35wt%, preferably 13-35wt%, preferably 7-30wt%, preferably 8-30wt%, preferably 9-30wt%, preferably 10-30wt%, preferably 12-30wt%, preferably 13-30wt%, preferably 7-25wt%, preferably 8-25wt%, preferably 9-25wt%, preferably 10-25wt%, preferably 12-25wt%, preferably 13-25wt%, preferably 7-20wt%, preferably 8-20wt%, preferably 9
  • the aqueous solution comprises water or a water-based solution, preferably a waterbased solution.
  • the water-based solution comprises at least one of the ingredients selected from flavouring, hydrocolloid, starch, protein, dietary fiber, vitamin, mineral, colorant, lipid or a combination thereof, preferably at least one of the ingredients selected from flavouring, hydrocolloid, starch, protein, dietary fiber or a combination thereof.
  • the water-based solution has a viscosity in the range of 1.02 to 10 Pa.s at a shear rate of Is -1 at 25°C, preferably in the range of 1.02 to 5 Pa.s at a shear rate of Is -1 at 25°C, preferably in the range of 1.02 to 2 Pa.s at a shear rate of Is -1 at 25°C, preferably in the range of 1.05 to 2 Pa.s at a shear rate of Is -1 at 25°C, preferably in the range of 1.1 to 2 Pa.s at a shear rate of Is -1 at 25°C.
  • the viscosity is measured by using a modular compact Rheometer (Physica MCR 300; measuring system ST24/1D-2V CC27), at a shear rate of ls-1 at 25°C. In case the viscosity is above the value of water, a higher amount of water-based solution can be injected without leaking out of the injected extruded product.
  • the water-based solution comprises at least one further ingredient selected 0.1-40wt% of flavouring (based on the aqueous solution), 0.01-10wt% of hydrocolloid (based on the aqueous solution), 0.0001-5wt% of vitamin (based on the aqueous solution), 0.0001-5wt% of mineral (based on the aqueous solution), 0.01-10wt% of colorant (based on the aqueous solution), 0.1-7wt% of starch (based on the aqueous solution), 0.01-5wt% of protein (based on the aqueous solution), 0.01-5wt% of dietary fiber (based on the aqueous solution), 0.01-30wt% of lipid (based on the aqueous solution) or a combination thereof.
  • flavouring based on the aqueous solution
  • hydrocolloid based on the aqueous solution
  • 0.0001-5wt% of vitamin based on the aqueous solution
  • 0.0001-5wt% of mineral based on the a
  • the water-based solution comprises 0.1-40wt% of flavouring (based on the aqueous solution) and 0.1-7wt% of starch (based on the aqueous solution).
  • the water-based solution comprises 0.1-40wt% of flavouring (based on the aqueous solution), 0.01-10wt% of hydrocolloid (based on the aqueous solution) and 0.1-7wt% of starch (based on the aqueous solution).
  • the amount of salt as flavouring in the aqueous solution is between 0.1-15wt% (based on the aqueous solution), preferably between 0.5-12wt%, preferably between l-10wt%, preferably between l-8wt%, preferably between l-5wt% (based on the aqueous solution).
  • the amount of flavouring in the aqueous solution is between 0.1-40wt% (based on the aqueous solution), preferably between 0.5-40wt%, preferably between l-40wt%, preferably between l-35wt%, preferably between l-30wt%, preferably between l-25wt%, preferably between l-20wt%, preferably between l-15wt%, preferably between 3-25wt% (based on the aqueous solution).
  • the amount of hydrocolloid in the aqueous solution is between 0.01-5wt% (based on the aqueous solution), preferably between 0.1-5wt%, preferably between 0.1-3wt% (based on the aqueous solution).
  • hydrocolloid in the content of this invention includes xanthan, locust bean gum, guar gum, gellan, konjac gum, agar gum, alginate, pectin, carrageenan or a combination thereof.
  • the amount of starch in the aqueous solution is between 0.1-7wt% (based on the aqueous solution), preferably between 0.1-5wt%, preferably between l-7wt%, preferably between l-5wt% (based on the aqueous solution).
  • starch in the content of the aqueous solution of this invention include native or pregelatinized starch or a combination thereof.
  • Starch include those from rice, wheat, corn, barley, and sorghum, potato, cassava, sweet potato, arrowroot, yam, pea, chickpea, mung beans or lentil or any combination thereof.
  • the amount of protein in the aqueous solution is between 0.01-5wt% (based on the aqueous solution), preferably between 0.1-5wt%, preferably between 0.1-3wt% (based on the aqueous solution).
  • protein in the content of the aqueous solution of this invention include plant protein.
  • the amount of fiber in the aqueous solution is between 0.01-5wt% (based on the aqueous solution), preferably between 0.1-5wt%, preferably between 0.1-3wt% (based on the aqueous solution).
  • the term "fiber" in the content of the aqueous solution of this invention is preferably a water soluble dietary fiber. This include fibers having a soluble fraction of at least 50%, preferably at least 80%, preferably between 50-99.5%.
  • the fibers are from vegetables, fruits, cereal, pulses or combinations thereof.
  • Fibers are selected from at least one of carrot, beetroot, pumpkin, citrus, wheat, oat, bamboo, tomato, bell pepper, leek, ginger, onion, kale, parsnip, celery, cucumber, courgette, broccoli, kohlrabi, asparagus, bean, fava bean, lentil, chickpea, peas, lupin, vetches, psyllium or combinations thereof, preferably carrot, beetroot, pumpkin, citrus, psyllium, wheat, oat, bamboo, tomato or combinations thereof, preferably psyllium, citrus fiber or a combination thereof.
  • the aqueous solution is injected with a pressure between 0.2-5 bar, preferably between 0.5-4 bar, preferably between 0.75-3.5 bar, between 1- 3 bar.
  • the temperature of the aqueous solution is between -5 to 38°C; preferably between -5 to 35°C, preferably between -5 to 25°C, preferably between -5 to 20°C, preferably between -5 to 15°C, preferably between -5 to 10°C, preferably between -5 to 5°C; preferably between 0-35°C, preferably between 0-25°C, preferably between 0-20°C, preferably between 0-15°C, preferably between 0-10°C, preferably between 0-5°C; preferably between 1-35°C, preferably between 1-25°C, preferably between 1-15°C, preferably between l-10°C, preferably between 1-5°C.
  • this temperature range to additionally cool the extruded product by injection, especially as the injected extruded products are often frozen afterwards. Injecting the aqueous solution at this temperature range will shorten the freezing time needed afterwards.
  • the temperature of the aqueous solution can be below 0°C due to ions like NaCl in the aqueous solution.
  • heat sensitive ingredients like starch and/or colorants can be added to the aqueous solution.
  • cutting means that the extruded plant-based food product can be sliced, cut, ground, shredded, grated or a combination thereof, preferably sliced or cut. Cutting can be done with static, rotating or vibrating knives having vertical, horizontal and/or diagonal knives, depending on the shape of the food product to be manufactured.
  • the cutting of the extruded composition can be done after processing step c) or step d), preferably after step c). This means, that the cutting can be done before or after the injection of an aqueous solution, preferable before the injection of the extrudate.
  • coating means a crumb coating, flour coating, tempura coating, cornflakes coating or a combination thereof.
  • the crumb coating is preferably breadcrumb coating.
  • the injected extruded composition of step d) is coated at least one time with a batter comprising water, starch and/or flour.
  • the batter comprises 45-75wt% water (based on the composition of the batter), 0-10wt% starch (based on the composition of the batter) and 20-45wt% of flour (based on the composition of the batter).
  • the batter comprises 50-75wt% water (based on the composition of the batter), 0.5-10wt% starch (based on the composition of the batter) and 20-45wt% of flour (based on the composition of the batter).
  • a crumb coating the batter coated injected extruded composition is coated afterwards with crumbs, preferably breadcrumbs.
  • the batter coating can be optionally repeated more than one time, preferably 2-3 times to achieve a thicker crust.
  • the examples are describing the preparation of a crispy coated extruded plant-based food product by the process of this invention.
  • a dry mix of the plant protein was added through a hopper into the extruder barrel and water is separately injected into the extruder.
  • the extruder barrels are heated within a curve between 80-180°C.
  • N2 was added into the extruder by a gas supply unit having a flowmeter with a flow control (Bronkhorst). After the last extruder barrel and a first half of the length of the cooling die a constriction D constr has been used for examples 2 and 4 to reduce the cross-sectional area D be fore to 60%.
  • the cooling die is cooling the extruded mixture to an exit temperature of 80°C.
  • the extruded product is cut, and an aqueous solution is injected using a needle injector (Henneken; HPI650Servo) .
  • All examples are treated with a batter comprising 64wt% of water, 3.5wt% of corn starch and 32.5wt% of wheat flour and afterwards coated with breadcrumbs.
  • the coating of the injected plant-based extrudate has been done using GEA Batter Mixer 200P, GEA Wet Coater 600, GEA Crumb Master 600 or GEA Tempu Dipper.
  • the product was made on a Buhler B93 twin screw extruder from the following materials:
  • Comparison example 1 shows no aeration, no constriction after the last extruder barrel and no injection of water into the extrudate.
  • Comparison example 2 has an aeration, a constriction after the last extruder barrel but no injection of water into the extrudate.
  • Comparison example 3 has aeration, no constriction after the last extruder barrel, but injection of water into the extrudate.
  • Comparison example 4 shows aeration, but no constriction after the last extruder barrel and no injection of water into the extrudate.
  • Comparison example 5 shows no aeration, but a constriction after the last extruder barrel and also injection of water into the extrudate.
  • Example 6 has applied aeration, a constriction after the last extruder barrel and also 12 wt% of water are injected into the extrudate.
  • Comparison example 1 is described as a dry product missing juiciness and tenderness.
  • the texture is a fibrous layered structure difficult to tear apart.
  • Comparison example 2 has been perceived as dry as comparison example 1, also missing juiciness and tenderness, but the texture is more as meat like and easier to tear apart.
  • the obtained extrudate is lighter by color compared to comparison example 1.
  • Comparison example 3 is juicier and more tender compared to comparison examples 1 and 2, but the texture is very similar to comparison example 1 and therefore it is also difficult to tear apart the product having fiber layers which are less meat like.
  • Comparison example 4 is received as a dry product missing juiciness and tenderness as comparison examples 1 and 2, but with a more foamy, nevertheless not meat like fiber structure having a lighter color. Comparison example 4 can be teared tearing apart better as comparison example 1 but less good as comparison example 2.
  • Comparison example 5 has been received as tender and juicy with a meat like fiber structure. Nevertheless it is more compact with a bit darker color as example 6.
  • Example 6 has been received as best example as being juicy, tender and having also a good texture with good tearing apart attributes. In addition is has a more foamy (fluffy) structure with a lighter color (more white).
  • example 7 8 internal experienced panelists were used to rate the sensory attributes of example 7 compared to example 6.
  • the fibrous and juiciness perception of the products is the same, but example 7 has a better taste compared to example 6.
  • the flavour NaCl and meat flavor
  • the flavour is not entrapped in the protein matrix as it would be by the extrusion process. Therefore, the flavour is perceived more intense in the mouth and the amount of flavour can be lowered in case the flavour is injected within the aqueous solution.
  • the aqueous solution of example 9 comprises in addition to example 8 also a starch.
  • the aqueous solution of example 10 comprises in addition a hydrocolloid compared to example 9, which increase the viscosity of the aqueous solution and the amount of the injected aqueous solution.
  • Example 8 internal experienced panelists were used to rate the sensory attributes of examples 8 to 10.
  • the fibrous perception has been rated equal.
  • Example 9 has been perceived juicier and more tender compared to example 8.
  • the starch in example 9 and 10 increases the water holding capacity of the final product after cooking or frying. After frying in oil example 8 lost 20%wt of water, wherein examples 9 and 10 only lost around 10wt% of water after frying.
  • the best perceived example regarding juiciness and tenderness was example 10.
  • Examples 11 to 13 Different cross-sectional areas of D constr Following the process and composition of example 6 an extruded product has been obtained by varying different construction gap sizes of D constr compared to D be fore- Afterwards the corresponding texture has been evaluated.

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Abstract

L'invention concerne de manière générale un procédé de préparation d'un produit alimentaire d'origine végétale extrudé enrobé croustillant. Plus particulièrement, l'invention concerne un procédé de préparation d'un produit alimentaire d'origine végétale extrudé enrobé croustillant ayant un aspect fibreux et de bonnes propriétés de jutosité et de tendreté.
PCT/EP2022/082972 2021-11-25 2022-11-23 Procédé de préparation d'un produit alimentaire d'origine végétale extrudé enrobé croustillant WO2023094445A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016150834A1 (fr) 2015-03-20 2016-09-29 Nestec S.A. Procédé de préparation d'un produit alimentaire analogue à la viande
WO2021009387A1 (fr) * 2020-03-24 2021-01-21 Dsm Ip Assets B.V. Alternatives à la viande comprenant une protéine de colza
EP3782475A1 (fr) * 2019-08-20 2021-02-24 Bühler AG Procédé de fabrication de denrées alimentaires contenant des protéines
WO2021224188A1 (fr) * 2020-05-05 2021-11-11 Société des Produits Nestlé S.A. Procédé de préparation d'un analogue de viande déshydraté

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016150834A1 (fr) 2015-03-20 2016-09-29 Nestec S.A. Procédé de préparation d'un produit alimentaire analogue à la viande
EP3782475A1 (fr) * 2019-08-20 2021-02-24 Bühler AG Procédé de fabrication de denrées alimentaires contenant des protéines
WO2021009387A1 (fr) * 2020-03-24 2021-01-21 Dsm Ip Assets B.V. Alternatives à la viande comprenant une protéine de colza
WO2021224188A1 (fr) * 2020-05-05 2021-11-11 Société des Produits Nestlé S.A. Procédé de préparation d'un analogue de viande déshydraté

Non-Patent Citations (1)

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Title
ELYSSA CHAN ET AL: "Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours", JOURNAL OF FOOD PROCESS ENGINEERING, vol. 42, no. 3, 13 January 2019 (2019-01-13), US, pages e12989, XP055652692, ISSN: 0145-8876, DOI: 10.1111/jfpe.12989 *

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