WO2023126248A1 - Mimétique de tissu gras - Google Patents

Mimétique de tissu gras Download PDF

Info

Publication number
WO2023126248A1
WO2023126248A1 PCT/EP2022/086929 EP2022086929W WO2023126248A1 WO 2023126248 A1 WO2023126248 A1 WO 2023126248A1 EP 2022086929 W EP2022086929 W EP 2022086929W WO 2023126248 A1 WO2023126248 A1 WO 2023126248A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
fat tissue
sample
tissue mimetic
aquafaba
Prior art date
Application number
PCT/EP2022/086929
Other languages
English (en)
Inventor
Theodorus Berend Jan Blijdenstein
Hyunjung Kim
Original Assignee
Unilever Ip Holdings B.V.
Conopco, Inc., D/B/A Unilever
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 Unilever Ip Holdings B.V., Conopco, Inc., D/B/A Unilever filed Critical Unilever Ip Holdings B.V.
Publication of WO2023126248A1 publication Critical patent/WO2023126248A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

Definitions

  • Meat is considered the highest quality protein source, not only due to its nutritional characteristics, but also for its appreciated taste. Meat is nutritious because meat protein contains all essential amino acids for humans. In addition, meat comprises essential vitamins, such as vitamin B12, and is rich in minerals. Meat also contains fat tissue which greatly contributes to food acceptability by imparting specific characteristics such as appearance, texture, and mouthfeel. The fat tissue also contributes to the properties of the meat as it is prepared and cooked, for example in the way it releases fat, shrinks, and undergoes colour change during cooking.
  • Meat analogues are prepared such that they resemble meat as much as possible in appearance, taste and texture.
  • Meat analogues are typically prepared from proteinaceous fibres of non-animal origin. Proteinaceous fibres, such as texturized vegetable protein, are characterized by having an identifiable structure and a structural integrity, such that each unit will withstand hydration, cooking and other procedures used in preparing the fibres for consumption.
  • the present innovation seeks to help consumers move away from animal based diets to meat analogues. It is widely accepted that such a change in consumption is beneficial in many ways.
  • the meat industry is detrimental to the environment and is hugely inefficient compared to the production of crops for plant based diets.
  • animal derived fat tissues are known to contain components such as cholesterol and saturated fats which are a significant health risk factor whereas non-animal based food products are healthier, and moreover can be produced far more efficiently and in a sustainable and environmentally acceptable manner.
  • animal derived fat tissues have specific characteristics and properties. These are perceivable both in the raw and cooked form. Before cooking, animal derived fat tissues have a characteristic visual appearance such as being smooth, white in colour, and opaque. They provide haptic properties such as being cool to the touch, firm, yielding to pressure, returning slowly to their original conformation after pressure has been applied, and are non friable. Animal derived fat tissues are also perceivable in the meat product as an integral part of the tissues, for example as the marbling of fat in raw products such as steaks or as the white pieces of fat in processed products such as pepperoni.
  • the objective of this invention is therefore to design a non-animal derived fat tissue mimetic that closely mimics animal derived fat tissues in terms of its characteristics and properties before, during and after cooking.
  • the fat tissue mimetic of the present invention must also be suitable for use in the manufacture of meat analogues, for example it must be processable under the same conditions as the other components of meat analogues and must adhere to and/or integrate with those other components during manufacture, storage, transport, cooking, and consumption.
  • animal fat tissue is an extremely complex, organically grown tissue, that is structured from closely packed fat particles which are embedded in connective tissue in a fibrillar network of proteins. It is this complex structure that delivers the properties that consumers expect from meat-based foodstuffs and it something that is very difficult to reproduce in non-animal based products.
  • US4427704 discloses edible materials containing a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan, wherein the gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8;
  • CN112655896 discloses carrageenan and konjac glucomannan composite gum for meat products and a preparation process thereof;
  • US5358731 discloses a process for producing processed minced meat foods comprising adding from 0.01 to 0.04 parts by weight of an alkaline substance to an aqueous sol containing at least 1 part by weight of konjak mannan, 0.2 to 10 parts by weight of other gel-forming materials and 15 to 50 parts by weight of water, mixing the resulting swollen gel with minced meat and, optionally other food ingredients, and then freezing the resulting mixture;
  • KR20160116551 relates to a method for making a method for
  • EP 2 951 236 relates to a combination of cellulose ether and natural gums useful as sausage additive, more specifically as a binder for sausage-type meat products.
  • the disclosure provides examples of sausages comprising both carageen and konjac gum which are present in a weight ratio of 1 :1.
  • compositions to replace fat in meat based products are not intended to provide a fat tissue mimetic that replaces the animal based fat tissue but that still provides healthier fat and that retains the characteristics of said animal based fat tissue and, moreover, the compositions disclosed are not intended for and/or are not suitable for use in meat analogues. Additionally, they do not contain the features of the invention - in particular they do not disclose the presence of aquafaba as claimed herein below.
  • the present invention is not directed to removing fat from the final products. Rather, the present invention recognises that fat is an important constituent of the final products and is required during cooking and consumption to deliver the required characteristics and properties that are expected by consumers. It is an object of the present invention to provide an improved fat tissue mimetic that contains a fat that is healthier yet that also delivers the characteristics and properties of animal based fat tissue.
  • the inventors have now surprisingly found through extensive research that an even higher quality fat tissue mimetic can be produced if aquafaba is employed.
  • the present invention makes it possible to deliver a fat tissue mimetic that is both easily processed and that has the required characteristics and properties before, during and after cooking as set out below.
  • the present invention therefore provides a fat tissue mimetic comprising from 2 to 70 wt% of fat; from 1 to 20 wt% of structurant; and from 0.1 to 10 wt% of aquafaba.
  • a fat tissue mimetic comprising from 2 to 70 wt% of fat; from 1 to 20 wt% of structurant; and from 0.1 to 10 wt% of aquafaba.
  • the fat tissue mimetic comprises from 0.2 to 9 wt% of aquafaba.
  • the aquafaba is pulse seed aquafaba.
  • the aquafaba is lentil or chickpea aquafaba.
  • the fat tissue mimetic comprises from 4 to 60 wt% fat.
  • the melting point of the fat is from -30°C to 55°C.
  • the fat is linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, olive oil, or a mixture thereof.
  • the fat tissue mimetic comprises from 1 .5 to 15 wt% structurant.
  • the structurant comprises one or more gelling agents.
  • the one or more gelling agents are present in an amount of from 0.1 to 5 wt% of the fat tissue mimetic.
  • the gelling agent comprises a combination of konjac and carrageenan.
  • the structurant of the fat tissue mimetic comprises one or more stabilisers.
  • the stabiliser is methylcellulose.
  • the fat tissue mimetic comprises one or more thickeners in an amount of from 0.25 to 4 wt% of the fat tissue mimetic.
  • the fat tissue mimetic comprises one or more emulsifiers.
  • the fat tissue mimetic comprises one or more emulsifiers in an amount of from 0.5 to 5 wt%,
  • the one or more emulsifiers comprise soy protein, lecithin, or a combination thereof.
  • the present invention provides a meat analogue comprising the fat tissue mimetic of the first aspect.
  • the meat analogue is a bacon meat analogue or a pepperoni meat analogue.
  • the invention provides a fat tissue mimetic comprising: 2-70wt% of fat; 1-20wt% of structurant; and 0.1-10 wt% of aquafaba, wherein the structurant comprises from 0.2 to 5 wt% of one or more gelling agents, the gelling agents comprise a combination of konjac and carrageenan, and the weight ratio of carrageenan to konjac in the fat tissue mimetic is greater than 1 :1.
  • the invention also provides a process for preparing the fat tissue mimetic and a meat analogue comprising the fat tissue mimetic.
  • the invention provides a fat tissue mimetic.
  • fat tissue mimetic means a composition capable of and suitable for replacing animal derived fat tissues in the context of meat analogue compositions.
  • meat analogue refers to hydrated proteinaceous food products that comprise non-meat protein as protein source, and are similar, at least in part, to real meat in appearance, colour, flavour and texture.
  • a fat tissue mimetic does not merely replace animal fat per se, what the fat tissue mimetic of the present invention surprisingly achieves is that it provides a relatively simple formulation which is easy to process and that moreover provides a structure within which healthy, unsaturated (PUFA, MUFA), low melting point fats may be provided. Additionally, said fat tissue mimetic is capable of providing the same or similar characteristics and/or properties as the animal derived fat tissue that it is intended to replace in a meat analogue.
  • the invention has surprisingly found that when aquafaba is used in a fat tissue mimetic, the resultant product has excellent properties that provide qualities similar to animal derived fat tissue and is superior to fat tissues mimetics currently available on the market.
  • the aquafaba appears capable of imparting surprising properties such as frying behaviour, fat release, colour change, and shrinking when the fat tissue mimetic is cooked. It will be appreciated that all these properties are characteristic of animal derived fat tissues. To the best knowledge of the inventors, there are no fat tissues mimetics that contain aquafaba.
  • Aquafaba is the liquid that remains after cooking of legume seeds (Fabaceae). It is a unique material because of the mixture of protein I polysaccharide conjugates that are formed during the production of aquafaba that appear to make the material particularly and unexpectedly suitable for use in fat tissue mimetics.
  • the fat tissue mimetic therefore comprises from 0.1 to 10 wt% aquafaba, preferably from 0.2 to 9 wt%, more preferably from 0.3 to 8 wt%, more preferably still from 0.4 to 7 wt%, yet more preferably from 0.5 to 6 wt%, yet more preferably still from 0.75 to 5 wt%, even more preferably from 1 to 4 wt%, even more preferably still from 1.5 to 3 wt%, most preferably the fat tissue mimetic comprises from 2 to 3 wt% aquafaba.
  • the aquafaba may be in dry or liquid form. Throughout this application, it is the dry weight of aquafaba that is given, unless otherwise indicated. If aquafaba is used in the liquid form, it is the dry weight of the aquafaba that is stated in this application (i.e. not including the free water component) unless otherwise indicated. Preferably the aquafaba is used in a dry form.
  • the aquafaba that is used in the present invention is preferably pulse seed aquafaba. It is preferably selected from the group consisting of chickpea aquafaba, white bean aquafaba, pea aquafaba, lentil aquafaba, soybean aquafaba, kidney bean aquafaba, black bean aquafaba or mixtures thereof. More preferably, the aquafaba powder is chickpea aquafaba or lentil aquafaba. Most preferably, the aquafaba powder is chickpea aquafaba.
  • the aquafaba preferably comprises protein in an amount of from 15 to 35 wt%, more preferably from 20 to 30 wt%, most preferably about 25 wt%.
  • the aquafaba preferably comprises carbohydrates in an amount of from 45 to 75 wt%, more preferably from 50 to 70 wt%, more preferably still from 55 to 65 wt%, most preferably about 60 wt%.
  • Aquafaba can suitably be produced by a person skilled in the art.
  • the legumes are heated at a temperature of from 60 to 160°C, preferably boiled, e.g. for a period of from 2 minutes to 20 hours, and separated from the cooking liquid. It can be preferred that the legumes are heated in water at 70 to 160°C for 15 minutes to 20 hours, preferably at 80 to 130°C for 30 minutes to 10 hours, preferably from 30 minutes to 5 hours.
  • the skilled person will understand that lower temperatures require a higher time period and vice versa.
  • the resulting liquid is then concentrated and then dried. This can be done for example by air drying or spray drying, as known in the art.
  • Aquafaba in dry form can also easily be supplied from commercial manufacturers, for example from Ddhler or VOR as known to the artisan.
  • the fat tissue mimetic comprises from 2 to 70 wt% of fat, preferably from 4 to 60 wt%, more preferably from 6 to 55 wt%, more preferably still from 8 to 50 wt%, yet more preferably from 10 to 45 wt%, yet more preferably still from 12 to 40 wt%, even more preferably from 15 to 35 wt%, even more preferably still from 17.5 to 30 wt%, most preferably the fat tissue mimetic comprises from 20 to 25 wt% of fat.
  • healthy fats fats with a higher ratio of polyunsaturated and monounsaturated fatty acids relative to saturated fatty acids.
  • Such healthy fats differ from the fats in animal derived fat tissues because these healthy fats have lower melting points than fats with high saturated fatty acid content and are typically liquid at ambient temperatures - i.e. oils. To combine such oils into a fat tissue mimetic is not straightforward, however, the present invention allows this to be achieved.
  • the melting point of the fat is preferably from -30°C to 55°C, more preferably from - 27.5°C to 35°C, more preferably still from -25°C to 5°C, yet more preferably from -22.5°C to -5°C, yet more preferably still from -20°C to -10°C, most preferably the melting point of the fat is from -18°C to -15°C.
  • the fat may be selected from safflower oil, shea butter, allanblackia fat, linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, olive oil, tung oil, cotton seed oil, peanut oil, palm kernel oil, coconut oil, cocoa butter, and palm oil.
  • the fat may also be a mixture thereof.
  • the fat is linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, olive oil, tung oil, cotton seed oil, peanut oil, or a mixture thereof.
  • the fat is linseed oil, castor oil, sunflower oil, soybean oil, rapeseed oil, olive oil, or a mixture thereof.
  • the fat is sunflower oil.
  • the fat tissue mimetic comprises a weight ratio of fat:aquafaba of from 2:1 to 50:1 , preferably from 3:1 to 25:1 , more preferably from 4:1 to 20:1 , most preferably from 5:1 to 15:1.
  • structurants means ingredients capable of imparting structure to the formulation of the fat mimetic.
  • structurants are employed to provide the fat tissue mimetic of the invention with characteristics which further provide qualities similar to animal derived fat tissue.
  • the structurant may impart firmness in the fat tissue mimetic prior to cooking and also to the product when hot, i.e. during and after cooking.
  • Structurants may also act as viscosifiers to facilitate production using extrusion techniques.
  • structurant comprises one or more gelling agents, one or more stabilisers, or a mixture thereof. More preferably, the structurant comprises one or more gelling agents and one or more stabilisers.
  • the gelling agents may be selected from the group comprising alginate, agar, xanthan, locust bean gum, gellan, pectin, guar gum, konjac, carrageenan, or a combination thereof.
  • the gelling agents are selected from the group comprising konjac, carrageenan, or a combination thereof. More preferably the gelling agents are selected from the group consisting of konjac, carrageenan, and a combination thereof.
  • the stabiliser is a cellulose based stabiliser, more preferably the stabiliser is methylcellulose.
  • the one or more gelling agents comprise carrageenan wherein the carageen is present in an amount of from 0.1 to 5 wt% of the fat tissue mimetic, more preferably from 1.25 to 4 wt%, more preferably still from 1.5 to 3.5 wt%, yet more preferably from 1 .75 to 3.25 wt%, yet more preferably still from 2 to 3 wt%, even more preferably from 2 25 to 2.75 wt%, most preferably the carrageenan is present in an amount of about 2.5 wt% of the fat tissue mimetic.
  • Carrageenan is meant the natural linear sulfated polysaccharides that are extracted from red edible seaweeds that are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.
  • Carrageenans are anionic polysaccharides containing 15-40% ester-sulfate and are categorized into three different classes based on their sulfate content: Kappa-carrageenan has one sulfate group per disaccharide; iota-carrageenan has two; and lambda-carrageenan has three. Without wishing to be bound by theory, it has been found that carrageenan acts as a cold gelling agent in the fat tissue mimetic and therefore is believed to impart firmness prior to cooking and delivers bite to the product when cold.
  • konjac is meant konjac mannan, a water-soluble hydrocolloid obtained from the flour of the A. konjac plant (i.e. the unpurified raw product from the root of the perennial plant Amorphophallus konjac), the main component of which is a high molecular weight polysaccharide glucomannan consisting of d-mannose and d-glucose units at a molar ratio of 1.6: 1.0, connected by (3(1 -4)-glycosidic bonds.
  • the CAS registry number 37220- 17-0 and the EINECS No 253-404-6 correspond to konjac mannan, a term that covers for both konjac gum and konjac glucomannan.
  • Konjac gum (E 425 i) and konjac glucomannan (E 425 ii) are distinguished in the definition regarding the main components (> 75% carbohydrate vs > 95% total dietary fibre on a dry weight basis) and in molecular weight.
  • the glucomannan from konjac gum and from konjac glucomannan is composed of linear chains of (1 — 4)-linked mannopyranose and glucopyranose units with varying amounts of acetyl groups.
  • the konjac is konjac gum.
  • konjac also acts as a cold gelling agent in the fat tissue mimetic and therefore is believed to impart firmness prior to cooking and delivers bite to the product when cold. Moreover, the konjac is believed to also provide functionality as a viscosifier which facilitates pumping the fat tissue mimetic during coextrusions (e.g. bacon manufacture).
  • the gelling agent comprises a combination of konjac and carrageenan.
  • the fat tissue mimetic preferably comprises konjac and carrageenan in a combined amount of from 1 to 5 wt% of the fat tissue mimetic, more preferably from 1.5 to 4.5 wt%, more preferably still from 1.75 to 4 wt%, yet more preferably from 2 to 3.5 wt%, yet more preferably still from 2.25 to 3.25 wt%, even more preferably from 2.5 to 3 wt%, most preferably the fat tissue mimetic comprises konjac and carrageenan in a combined amount of about 2.75 wt% of the fat tissue mimetic.
  • the weight ratio of carrageenan : konjac in the fat tissue mimetic is greater than 1 :1.
  • the weight ratio of carrageenan : konjac is from 1.15:1 to 10:1 , more preferably from 1.25:1 to 7:1 , more preferably still from 1.5:1 to 6:1 , yet more preferably from 2:1 to 5:1 , yet more preferably still from 2:1 to 4:1 , even more preferably from 2:1 to 3:1 , most preferably about 2:1.
  • the structurant of the fat tissue mimetic comprises one or more stabilisers wherein the one or more stabilisers are present in an amount of from 0.25 to 10 wt% of the fat tissue mimetic, more preferably from 0.5 to 5 wt%, more preferably still from 0.75 to 2.75 wt%, yet more preferably from 1 to 2.5 wt%, yet more preferably still from 1 .25 to 2.25 wt%, even more preferably from 1 5 to 2 wt%, most preferably the one or more stabilisers are present in an amount of about 1 .75 wt% of the fat tissue mimetic.
  • the stabiliser is a cellulose based stabiliser, more preferably the stabiliser is methylcellulose.
  • the methylcellulose acts as a thermo gelling agent and therefore imparts firmness after cooking and delivers bite to the cooked product when hot.
  • the structurant of the fat tissue mimetic comprises methylcellulose in an amount of from 0.25 to 5 wt% of the fat tissue mimetic, more preferably from 0.5 to 3 wt%, more preferably still from 0.75 to 2.75 wt%, yet more preferably from 1 to 2.5 wt%, yet more preferably still from 1.25 to 2.25 wt%, even more preferably from 1.5 to 2 wt%, most preferably the methylcellulose is present in an amount of about 1 .75 wt%.
  • the fat tissue mimetic comprises one or more thickeners in an amount of from 0 to 5 wt% of the fat tissue mimetic, more preferably from 0.25 to 4 wt%, more preferably still from 0.5 to 3 wt%, yet more preferably from 0.75 to 2.5 wt%, yet more preferably still from 1 to 2 wt%, even more preferably from 1.25 to 1.75 wt%, most preferably the one or more thickeners are present in an amount of about 1.5 wt%, wherein the one or more thickeners is potato starch.
  • the protein is preferably selected from dairy protein, egg protein, plant protein, fungal protein or combinations thereof.
  • the meat analogue is a bacon and/or pepperoni meat analogue.
  • Table 1 shows the formulations tested. Formulations A-J were comparative examples and did not contain Aquafaba, formulations 1-23 contained aquafaba. In all cases, the balance of the ingredients (i.e. to amount to a total wt% of 100) was water.
  • Frozen cooked fat tissue mimetics produced as described above were brought to room temperature about 1 hour before testing. Samples were sliced to a thickness of 2mm
  • Sample 1 may be compared to Sample D and it can be seen that Sample 1 performed better for all the properties of fat release, shrinking, and colour change.
  • Sample 3 does not have a straightforward non-aquafaba sample for comparison, but comparisons may be found from the data.
  • Sample 4 may be compared against Sample A or H.
  • Sample A had the same SPI (6%), Lecithin (1 %), MC (1.2%), Carr (2%) and higher Konj than Sample 4, yet it can be seen that Sample 4 performed better than Sample A for all the properties of fat release, shrinking, and colour change.
  • Sample H had the same SPI (6%), MC (1.2%), Konj (0.3%), Pot Starch (5%) and higher Carr than Sample 4, yet Sample 4 again performed better than Sample H for all the properties of fat release, shrinking, and colour change.
  • Sample 5 may be compared against Sample E or G.
  • Sample E had the same SPI (2.5%), Lecithin (0%), Pot Starch (5%) and higher MC yet Sample 5 performed better than Sample E for all the properties of fat release, shrinking, and colour change.
  • Samples C or F may be used as comparators because they had the same level of SPI (2.5%) as Sample 6.
  • Samples A or F can be compared against Sample 6 on the basis that they have the same level of Lecithin (1%).
  • Sample A had the same Lecithin (1 %), Konj (1 %), and Carr (2%) and higher SPI than Sample 6. It was found that Sample 6 performed better than Sample A for all the properties of fat release, shrinking, and colour change.
  • Sample 8 may be compared against Sample G which had the same SPI, Lecithin, MC, Konjac, similar Carr (2 v 2.7), and the same Pot starch. It can be seen that Sample 8 had the superior fat release, shrinkage and colour change results.
  • Sample 9 may be compared against Samples B, D, E and G.
  • Sample 9 had superior results for fat release, shrinkage and colour change (with the exception that Sample B had lightly better shrinkage, but this is believed to be due to the higher levels of SPI and MC in Sample B).
  • Sample 10 may be compared against Samples A, C, F, H, and I. In every instance, Sample 10 had superior results for fat release, shrinkage and colour change.
  • Sample 11 may be compared against Samples B, D, E, and G. In every instance, Sample
  • Sample 12 may be compared against Samples B, D, E, and G. In every instance, Sample
  • Sample 13 may be compared against Samples B, D, E, and G. In every instance, Sample
  • Sample 14 may be compared against Samples A, F, H, and I. In every instance, Sample
  • Sample 15 may be compared against Samples A, C, F, H, and I. Even though all the comparative samples contained 33% more fat than Sample 15 (40% vs 30%), in every instance Sample 15 performed very well for fat release, shrinkage and colour change - outperforming most of the comparators and easily being superior to the benchmark score of 1.
  • Sample 16 may be compared against Samples B, D, E, and G. In every instance, Sample 16 had superior results for fat release, shrinkage and colour change.
  • Sample 17 shows that chickpea aquafaba derived in situ worked just as well as commercially sourced dried aquafaba and delivered a fat release score of 2.2.
  • Sample 18 shows that lentil aquafaba derived in situ worked just as well as commercially sourced dried aquafaba and delivered a fat release score of 3.
  • Sample 19 shows that liquid aquafaba worked just as well as commercially sourced dried aquafaba and delivered a fat release score of 4.
  • Sample 22 demonstrates that even formulations with lower levels of fat (25%), SPI (2.5%), and aquafaba (1 .5%) are capable of delivering a high fat release score of 3.
  • Sample 23 shows that formulations with lower fat (25%) and without lecithin can still deliver a high fat release score of 2.
  • samples containing the claimed weight ratio of lecithimaquafaba also delivered excellent frying behaviour, in particular colour change and fat release.
  • samples containing emulsifiers derived from plant protein i.e. containing SPI

Abstract

L'invention concerne un mimétique de tissu gras comprenant : 2 à 70 % en poids de matière grasse ; 1 à 20 % en poids d'agent structurant ; et 0,1 à 10 % en poids d'aquafaba. L'agent structurant comprend de 0,2 à 5 % en poids d'un ou de plusieurs agents gélifiants, les agents gélifiants comprennent une combinaison de konjac et de carraghénane, et le rapport pondéral du carraghénane au konjac dans le mimétique de tissu gras est supérieur à 1:1. L'invention concerne également un procédé de préparation du mimétique de tissu gras et un succédané de viande comprenant le mimétique de tissu gras.
PCT/EP2022/086929 2021-12-29 2022-12-20 Mimétique de tissu gras WO2023126248A1 (fr)

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
EP21218091 2021-12-29
EP21218089.7 2021-12-29
EP21218087.1 2021-12-29
EP21218087 2021-12-29
EP21218088 2021-12-29
EP21218091.3 2021-12-29
EP21218090.5 2021-12-29
EP21218090 2021-12-29
EP21218089 2021-12-29
EP21218088.9 2021-12-29

Publications (1)

Publication Number Publication Date
WO2023126248A1 true WO2023126248A1 (fr) 2023-07-06

Family

ID=84923155

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2022/086929 WO2023126248A1 (fr) 2021-12-29 2022-12-20 Mimétique de tissu gras

Country Status (1)

Country Link
WO (1) WO2023126248A1 (fr)

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4427704A (en) 1979-04-11 1984-01-24 Mars Limited Food product thickened or gelled with carrageenan and glucomannan
US5358731A (en) 1987-12-09 1994-10-25 Ajinomoto Co., Inc. Process for producing konjak mannan containing processed minced meat foods
WO2013010042A1 (fr) 2011-07-12 2013-01-17 Sand Hill Foods. Inc. Procédés et compositions pour produits consommables
EP2951236A1 (fr) 2013-01-30 2015-12-09 Dow Global Technologies LLC Additif pour saucisses comprenant de l'éther de cellulose et des gommes naturelles
CN105901744A (zh) * 2016-04-12 2016-08-31 四川农业大学 一种脂肪模拟物及其在川式香肠中的应用
KR20160116551A (ko) 2015-03-30 2016-10-10 주식회사 다인소재 메틸셀룰로오스를 함유한 지방대체재 제조방법 및 이를 이용한 저지방 햄버거 패티
KR20170066291A (ko) 2017-05-31 2017-06-14 주식회사 다인소재 메틸셀룰로오스를 함유한 지방대체재 제조방법 및 이를 이용한 저지방 햄버거 패티
CN107259442A (zh) 2017-07-06 2017-10-20 四川旅游学院 作为脂肪替代物的复配凝胶及其制作的香肠
CN109619440A (zh) 2018-12-03 2019-04-16 临沂金锣文瑞食品有限公司 一种复配香肠保水剂及其制备和使用方法
CN109730272A (zh) * 2019-01-07 2019-05-10 东北农业大学 一种以魔芋粉和卡拉胶为基质的块状脂肪模拟物的制备方法
WO2021009075A1 (fr) * 2019-07-12 2021-01-21 Société des Produits Nestlé S.A. Produit analogue de bacon
CN112655896A (zh) 2020-12-21 2021-04-16 青岛海之林生物科技开发有限公司 一种肉制品用卡拉胶魔芋胶特殊复合胶及其制备工艺
WO2021110760A1 (fr) 2019-12-02 2021-06-10 Dupont Nutrition Biosciences Aps Produit alimentaire végétal

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4427704A (en) 1979-04-11 1984-01-24 Mars Limited Food product thickened or gelled with carrageenan and glucomannan
US5358731A (en) 1987-12-09 1994-10-25 Ajinomoto Co., Inc. Process for producing konjak mannan containing processed minced meat foods
WO2013010042A1 (fr) 2011-07-12 2013-01-17 Sand Hill Foods. Inc. Procédés et compositions pour produits consommables
EP2951236A1 (fr) 2013-01-30 2015-12-09 Dow Global Technologies LLC Additif pour saucisses comprenant de l'éther de cellulose et des gommes naturelles
KR20160116551A (ko) 2015-03-30 2016-10-10 주식회사 다인소재 메틸셀룰로오스를 함유한 지방대체재 제조방법 및 이를 이용한 저지방 햄버거 패티
CN105901744A (zh) * 2016-04-12 2016-08-31 四川农业大学 一种脂肪模拟物及其在川式香肠中的应用
KR20170066291A (ko) 2017-05-31 2017-06-14 주식회사 다인소재 메틸셀룰로오스를 함유한 지방대체재 제조방법 및 이를 이용한 저지방 햄버거 패티
CN107259442A (zh) 2017-07-06 2017-10-20 四川旅游学院 作为脂肪替代物的复配凝胶及其制作的香肠
CN109619440A (zh) 2018-12-03 2019-04-16 临沂金锣文瑞食品有限公司 一种复配香肠保水剂及其制备和使用方法
CN109730272A (zh) * 2019-01-07 2019-05-10 东北农业大学 一种以魔芋粉和卡拉胶为基质的块状脂肪模拟物的制备方法
WO2021009075A1 (fr) * 2019-07-12 2021-01-21 Société des Produits Nestlé S.A. Produit analogue de bacon
WO2021110760A1 (fr) 2019-12-02 2021-06-10 Dupont Nutrition Biosciences Aps Produit alimentaire végétal
CN112655896A (zh) 2020-12-21 2021-04-16 青岛海之林生物科技开发有限公司 一种肉制品用卡拉胶魔芋胶特殊复合胶及其制备工艺

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
"Vegetarian Cooking", 31 December 1985, REED INTERNATIONAL BOOKS LIMITED, article HANDSLIP CAROLE: "Vegetarian Cooking", XP055933322 *
ANONYMOUS: "Mozzarella Aquafaba Cheese | Avocados and Ales", 14 August 2018 (2018-08-14), XP055932828, Retrieved from the Internet <URL:https://avocadosandales.com/2015/08/24/aquafaba-cheese/> [retrieved on 20220617] *
BEEBER M ET AL: "The Effect of Cannellini Bean Puree with Aquafaba as a Fat Replacer on the Physical, Textural, and Sensory Acceptability of Chocolate Mousse", JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS, ELSEVIER, AMSTERDAM, NL, vol. 119, no. 9, 22 August 2019 (2019-08-22), XP085777970, ISSN: 2212-2672, [retrieved on 20190822], DOI: 10.1016/J.JAND.2019.06.131 *
CAS , no. 37220- 17-0
DATABASE GNPD [online] MINTEL; 9 February 2022 (2022-02-09), ANONYMOUS: "Vegan Bacon", XP055931581, retrieved from https://www.gnpd.com/sinatra/recordpage/9368840/ Database accession no. 9368840 *
HE YUE ET AL: "Aquafaba, a new plant-based rheological additive for food applications", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, ELSEVIER SCIENCE PUBLISHERS, GB, vol. 111, 19 February 2021 (2021-02-19), pages 27 - 42, XP086538571, ISSN: 0924-2244, [retrieved on 20210219], DOI: 10.1016/J.TIFS.2021.02.035 *

Similar Documents

Publication Publication Date Title
JP6681880B2 (ja) 改善されたテクスチャーおよび延長された品質保持期間を有するタンパク質性肉類似物
CA3117463A1 (fr) Procede de production d&#39;un produit analogue de viande
EP1493337A2 (fr) Remplacement de viande à base de protéines végetales
AU2018242124B2 (en) Meat alternative comprising aqueous gelling composition
EP0668726B1 (fr) Produits carnes
WO2022212945A1 (fr) Mélanges de liaison thermogélifiables à base de chitosane pour produits carnés texturés à base de légumes
KR20230156829A (ko) 스테아르산 및 라우르산 잔기의 포화지방산을 포함하는 육류 유사체 조성물
CA3206515A1 (fr) Saucisses vegetariennes
JP5487980B2 (ja) 挽肉もしくは挽肉様加工品用組成物及びこれを用いた挽肉もしくは挽肉様加工品
EP4205552A1 (fr) Produits analogues à la viande et aux fruits de mer
KR20240031942A (ko) 식물성 오일의 에스테르화 혼합물 및 완전 경화 식물성 오일을 포함하는 고기-유사체 조성물
WO2023126248A1 (fr) Mimétique de tissu gras
JP7459561B2 (ja) 畜産加工品様食品の製造方法
WO2023052492A1 (fr) Mimétique de tissu gras
JP7019238B2 (ja) 畜肉練り製品およびその製造方法
GB2606409A (en) Meat alternative product and process
WO2024079181A1 (fr) Produits de type succédané de viande
CN117958350A (zh) 全切型肉类替代品及其制备方法
WO2023164419A1 (fr) Produit de succédané de viande
EP4353087A1 (fr) Produits analogues à la viande
WO2022195015A1 (fr) Produit analogue de la viande

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22840696

Country of ref document: EP

Kind code of ref document: A1