WO2024009084A1 - Produit alimentaire - Google Patents

Produit alimentaire Download PDF

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Publication number
WO2024009084A1
WO2024009084A1 PCT/GB2023/051762 GB2023051762W WO2024009084A1 WO 2024009084 A1 WO2024009084 A1 WO 2024009084A1 GB 2023051762 W GB2023051762 W GB 2023051762W WO 2024009084 A1 WO2024009084 A1 WO 2024009084A1
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WO
WIPO (PCT)
Prior art keywords
foodstuff
less
proteinaceous material
gluten
dry matter
Prior art date
Application number
PCT/GB2023/051762
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English (en)
Inventor
Linda Christina PRAVINATA
Elise Anny Morgane MARTIN
Mark Richard WHITNALL
Stuart Dudley John HENSHALL
Original Assignee
Marlow Foods Limited
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 Marlow Foods Limited filed Critical Marlow Foods Limited
Publication of WO2024009084A1 publication Critical patent/WO2024009084A1/fr

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Classifications

    • 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
    • A23J3/14—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
    • A23J3/20—Proteins from microorganisms or unicellular algae

Definitions

  • This invention relates to a foodstuff and particularly, although not exclusively, relates to a foodstuff which is a meat-substitute.
  • Preferred embodiments relate to meat-free and/or vegan deli meats.
  • Deli meats also known as lunch meats, cold cuts, luncheon meats and sliced meats
  • meat i.e. animal flesh
  • vegetarian or vegan deli meats are available which aim to mimic the properties of meat-containing (ie animal flesh-containing) deli meats, for example in terms of texture, appearance, sensory and flavour delivery characteristics.
  • US 2019/0223485 (Marlow Foods Limited) describes the preparation of both vegetarian and vegan deli meats.
  • the vegetarian foodstuff comprises mycoprotein paste (which comprise a filamentous fungus) and egg albumin which are mixed, together with other ingredients including flavour.
  • the mixture is filled into chub sausage casings and steamed at 100°C to set the egg albumin, followed by blast freezing for 2 hours. Thereafter, the product needs to be texturized which involves storage of the product in a cold store at -21 °C for one week. Subsequently, the product is defrosted and sliced to define the vegetarian deli meat.
  • the vegan foodstuff described in US2019/0223485A primarily comprises mycoprotein paste and agar powder which are mixed along with other ingredients, for example, potato protein and flavours.
  • the mixture is filled into chub sausage casings and cooked, blast frozen and texturized (which involves keeping casings with the mixture in a cold store at -21 °C for around a week before defrosting and slicing). Not only is this time-consuming but inconsistent freeze texturization throughout a mass can disadvantageously affect the rheology of the mixture and its sliceability.
  • a foodstuff comprising: a first proteinaceous material; gluten, wherein said foodstuff includes at least 15 wt% of said gluten on a dry matter basis.
  • the amount of first proteinaceous material is on a dry matter basis.
  • the amount of gluten is on a dry matter basis.
  • Said first proteinaceous material may include at least 35wt%, preferably at least 40wt%, protein on a dry matter basis.
  • Said first proteinaceous material may include less than 65wt%, preferably less than 60wt%, protein on a dry matter basis.
  • Said first proteinaceous material may include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry matter basis. Said first proteinaceous material may include less than 30wt%, preferably less than 23wt%, dietary fibre on a dry matter basis.
  • Said first proteinaceous material may include at least 4wt%, preferably at least 7wt%, fat on a dry matter basis.
  • Said first proteinaceous material may include less than 20wt%, preferably less than 10wt%, fat on a dry matter basis.
  • Said first proteinaceous material may comprise filaments.
  • Said filaments may have lengths of less than 1000 pm, preferably less than 800pm.
  • Said filaments may have a length greater than 50pm.
  • fewer than 5wt%, preferably substantially no, filaments of said first proteinaceous material have lengths of greater than 5000pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greaterthan 2500pm.
  • values forthe number average of the lengths of said filaments are also as stated above.
  • the number average of the lengths of said filaments may be in the range 50pm to 1000 pm, preferably in the range 50pm to 500pm.
  • Said first proteinaceous material may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1 pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1 pm to 20pm.
  • Said first proteinaceous material may comprise filaments having an aspect ratio (length/diameter) of less than 1000, preferably less than 750, more preferably less than 500, especially of 250 or less.
  • the aspect ratio may be greaterthan 10, preferably greater than 40, more preferably greater than 70.
  • values for the average aspect ratio of said filaments i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments are also as stated above.
  • the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 10 to 1000, more preferably in the range 40 to 250.
  • said first proteinaceous material is defined by filaments of a filamentous fungus.
  • Said filamentous fungus preferably comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said first proteinaceous material comprise fungal mycelia.
  • Some filamentous fungi may include both fungal mycelia and fruiting bodies.
  • Said first proteinaceous material preferably comprise a filamentous fungus of a type which does not produce fruiting bodies.
  • Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.
  • said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).
  • Fusarium species especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).
  • said filamentous fungus is non-viable.
  • said filamentous fungus has been treated to lower the level of RNA which it contains.
  • the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state.
  • the level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry matter basis.
  • Said gluten is preferably such that when 25wt% thereof is fully dispersed by mixing with 75wt% of water at 25°C, and then left for 1 hour at the same temperature, the viscosity of the mixture increases, for example by at least 25%, so the gluten develops a texture.
  • said gluten is a wheat gluten, more preferably vital wheat gluten.
  • Said foodstuff suitably includes at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt% of said first proteinaceous material on a dry matter basis.
  • Said foodstuff may include less than 30 wt%, suitably less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, especially less than 8 wt%, of said first proteinaceous material on a dry matter basis.
  • Said foodstuff may include at least 20 wt%, preferably at least 22 wt%, more preferably at least 24 wt% of gluten. Said foodstuff may include less than 49 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, especially less than 28 wt% of gluten. Said foodstuff may include 15 to 40 wt%, preferably 20 to 30 wt% gluten.
  • a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1 .0, preferably is greater than 2.0, more preferably is greater than 3.0 and, especially, is greater than 3.4.
  • the ratio may be less than 15.0, preferably less than 9.0, more preferably less than 6.0, especially less than 5.0.
  • Said foodstuff may include at least 30 wt%, preferably at least 40 wt%, more preferably at least 43 wt% of water.
  • the amount of water in said foodstuff may be less than 60 wt%, preferably less than 55 wt%, more preferably less than 50 wt%.
  • a ratio defined as the weight of gluten divided by the weight of water is greater than 0.33, preferably is greater than 0.40, more preferably is greater than 0.45 and, especially, is greater than 0.50.
  • the ratio may be less than 1.0, preferably less than 0.85, more preferably less than 0.70, especially less than 0.60.
  • a ratio defined as the weight of said proteinaceous material divided by the weight of water is greater than 0.05, preferably is greater than 0.10, more preferably is greater than 0.12.
  • the ratio may be less than 0.25, preferably less than 0.20, more preferably less than 0.18, especially less than 0.16.
  • the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 70 wt%, more preferably at least 77 wt%. Said sum may be less than 90 wt%, preferably less than 85 wt%.
  • Said foodstuff may include one or a plurality of oils.
  • the sum of the wt% of oils in said foodstuff may be at least 2 wt%, preferably at least 4 wt%, more preferably at least 5 wt%. Said sum may be less than 10 wt% or less than 8 wt%.
  • Said foodstuff may include a vegetable oil.
  • Said foodstuff may include an oil selected from sunflower oil and thyme oil.
  • Said foodstuff suitably includes one or more starches.
  • the sum of the wt% of starches in said foodstuff may be at least 0.5 wt%, preferably at least 1 .0 wt% or at least 2.0 wt%. Said sum may be less than 7.0 wt%, preferably less than 5.0 wt%, more preferably less than 4.0 wt%.
  • Said foodstuff may include one or a plurality of starches which are high in amylopectin.
  • one or a plurality of starches may include greater than 70 wt%, or greater than 80 wt% or greater than 85 wt% of amylopectin.
  • Said one or a plurality of starches may be low in amylose.
  • said one or a plurality of starches may include less than 5 wt% or less than 3 wt% of amylose.
  • Said foodstuff preferably includes one or a plurality of waxy starches.
  • Said foodstuff may include a starch which is vegetable-derived and/or is preferably selected from rice starch and tapioca starch.
  • Said foodstuff may include different starches for example both rice starch and tapioca starch.
  • said foodstuff may include a fibrous material.
  • Said foodstuff may include at least 1 .0 wt%, preferably at least 2.0 wt% of said fibrous material; and may include less than 5.0 wt%, preferably less than 4.0 wt% or less than 3.0 wt%, of said fibrous material.
  • Said fibrous material may be a polysaccharide-based fibrous material. It may include indigestible polysaccharide. It may be arranged to supply dietary fibre. Preferably, said fibrous material is bamboo fibre.
  • Said foodstuff preferably has a pH of less than 6.
  • Said foodstuff may include greater than 1000 mg/kg of acetic acid, preferably greater than 2000 mg/kg of acetic acid.
  • the amount of acetic acid may be less than 8000 mg/kg or less than 6500 mg/kg.
  • Said foodstuff may include other acids. It may include one or more acids selected from citric, lactic, carnosic and rosmarinic. The sum of the amounts of acids other than acetic acid may be at least 200 mg/kg of said foodstuff, preferably at least 400 mg/kg; and may be less than 2000 mg/kg or less than 1000 mg/kg.
  • Said foodstuff may include at least 3000 mg/kg, preferably at least 5000 mg/kg of acids; and may include less than 10000 mg/kg, preferably less than 8000 mg/kg of acids.
  • the amount and selection of acids as described suitably contributes to the foodstuff having an improved and/or relatively long shelf life, for example of more from 20 days, suitably when chilled at ⁇ 8°C as stated by The Food Safety (Temperature Control) Regulations 1995 (or the Food Hygiene Regulations 2006).
  • Said foodstuff may include one or more flavourants and/or colourants.
  • the sum of the wt% of flavourants and colourants in the foodstuff may be at least 1 .0 wt%, preferably at least 2.0 wt%. Said sum may be less than 5.0 wt%, or less than 3.5 wt%.
  • said foodstuff comprises:
  • a first and second composition are not homogenously mixed and/or define at least part of a heterogenous mixture, may be assessed visually.
  • the foodstuff may mimic meat by including darker regions and lighter regions, the latter suitably representing fatty regions of the foodstuff.
  • the foodstuff is a beef-like foodstuff, it may include a major surface area/volume of red/brown regions interspersed with lighter, for example, white, regions which represent areas of fat.
  • a foodstuff as described may be assessed as described in Test 1 and/or Example 10 to confirm it includes first and second compositions which are not homogenously mixed and/or wherein first and second compositions define at least part of a heterogenous mixture.
  • Characteristics of the foodstuff may be quantified as described in Example 11 .
  • said foodstuff has a Full Width at Half Maximum (FWHM) as referred to in Example 11 of greater than 15, preferably greater than 25, more preferably greater than 30.
  • the FWHM may be less than 50 or less than 40.
  • said foodstuff has a y max , as referred to in Example 11 , of less than 25000, preferably less than 20000; and preferably greater than 5000.
  • a ratio (A) may be defined as the wt% of said first composition divided by the wt% of said second composition.
  • ratio (A) is greater than 1.0, preferably greater than 1 .4 or 1 .8.
  • Said ratio may be less than 10.0, preferably less than 8.0, more preferably less than 6.0, especially less than 5.0.
  • Preferably said ratio is in the range 1.1 to 10, more preferably in the range 1 .4 to 6.0.
  • said ratio (A) may be in the range 1.1 to 3.0, preferably in the range 1 .4 to 2.4.
  • said ratio (A) may be in the range 1 .5 to 4.5, preferably in the range 1 .8 to 3.8.
  • said ratio (A) may be in the range 1 .7 to 8.0, preferably in the range 2.5 to 6.5, especially in the range 3.0 to 5.5.
  • the sum of the wt% of said first composition and said second composition in said foodstuff may be at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt%.
  • Said first composition may comprise said first proteinaceous material and gluten.
  • Said first composition suitably includes at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt% of said first proteinaceous material on a dry matter basis.
  • Said first composition may include less than 30 wt%, suitably less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, especially less than 8 wt%, of said first proteinaceous material on a dry matter basis.
  • Said first composition suitably includes at least 15wt%, preferably at least 20 wt%, more preferably at least 22 wt%, especially at least 24 wt% of gluten.
  • Said first composition may include less than 49 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, especially less than 28 wt% of gluten.
  • Said first composition may include 15 to 40 wt%, preferably 20 to 30 wt% gluten.
  • a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably is greater than 2.0, more preferably is greater than 3.0 and, especially, is greater than 3.4.
  • the ratio may be less than 15.0, preferably less than 9.0, more preferably less than 6.0, especially less than 5.0.
  • a reference to the amount of water in a foodstuff or composition refers to the total water content in the foodstuff or composition irrespective of its origin.
  • Said first composition may include at least 30 wt%, preferably at least 40 wt%, more preferably at least 43 wt% of water.
  • the amount of water in said first composition may be less than 60 wt%, preferably less than 55 wt%, more preferably less than 50 wt%.
  • the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 70 wt%, more preferably at least 77 wt%. Said sum may be less than 90 wt%, preferably less than 85 wt%.
  • Said second composition may comprise said first proteinaceous material and gluten.
  • Said second composition suitably includes at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt% of said first proteinaceous material on a dry matter basis.
  • Said second composition may include less than 30 wt%, suitably less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, especially less than 8 wt%, of said first proteinaceous material on a dry matter basis.
  • Said second composition suitably includes at least 15wt%, preferably at least 20 wt%, more preferably at least 22 wt%, especially at least 24 wt% of gluten.
  • Said second composition may include less than 49 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, especially less than 28 wt% of gluten.
  • Said second composition may include 15 to 40 wt%, preferably 20 to 30 wt% gluten.
  • a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably is greater than 2.0, more preferably is greater than 3.0 and, especially, is greater than 3.4.
  • the ratio may be less than 15.0, preferably less than 9.0, more preferably less than 6.0, especially less than 5.0.
  • Said second composition may include at least 30 wt%, preferably at least 40 wt%, more preferably at least 43 wt% of water.
  • the amount of water in said second composition may be less than 60 wt%, preferably less than 55 wt%, more preferably less than 50 wt%.
  • the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 70 wt%, more preferably at least 77 wt%. Said sum may be less than 90 wt%, preferably less than 85 wt%. Said first and second compositions are preferably different. Said first composition may be darker in colour compared to the second composition.
  • Said foodstuff preferably includes less than 0.5wt%, preferably less than 0.1wt%, especially less than 0.01wt% edible hydrocolloid. Said foodstuff preferably includes less than 0.5wt%, preferably less than 0.1wt%, especially less than 0.01wt% agar.
  • Said foodstuff preferably includes 0 wt% of egg albumin.
  • Said foodstuff preferably includes 0 wt% of ingredients of animal origin.
  • Said foodstuff is preferably suitable for vegans.
  • Said foodstuff is preferably a meat-substitute which suitably includes no meat.
  • Said foodstuff preferably comprises a sliced product.
  • Said foodstuff preferably comprises a multiplicity of slices.
  • the slices preferably have substantially identical compositions.
  • the slices preferably have substantially identical thicknesses which may be less than 2mm, preferably less than 1 mm; and may be at least 0.1 mm.
  • the slices preferably have a substantially identical cross- sectional shape.
  • Said foodstuff is preferably provided in a package.
  • at least 2 slices (and suitably less than 25 slices) may be provided in said package.
  • the package may be arranged to restrict passage of oxygen to the foodstuff therein.
  • Said package may comprise an oxygen barrier material.
  • Said package may comprise a plastics packaging material.
  • Said foodstuff is preferably the only foodstuff contained in the package.
  • a process for making a foodstuff comprising mixing a first proteinaceous material and gluten (for example, vital wheat gluten) wherein, suitably, said foodstuff includes at least 15 wt% of said gluten on a dry matter basis.
  • gluten for example, vital wheat gluten
  • Said foodstuff may have any feature of the foodstuff of the first aspect.
  • Said first proteinaceous material may have any feature of the first proteinaceous material of the first aspect.
  • Said gluten may have any feature of the gluten of the first aspect.
  • a biomass comprising first proteinaceous material is suitably selected.
  • Said biomass may be in the form of a paste.
  • Said biomass may include 20 - 30 wt%, (preferably 22 - 26 wt%) of first proteinaceous material on a dry matter basis and 70 - 80 wt%, (preferably 74 to 78 wt%) of water.
  • Said process may include contacting the first proteinaceous material with one or more other ingredients, suitably with mixing.
  • Said process may include contacting the first proteinaceous material with one or a plurality of oils as described in the first aspect.
  • Said process may include contacting the first proteinaceous material with one or a plurality of starches as described in the first aspect.
  • Said process may include contacting the first proteinaceous material with rice starch and/or tapioca starch.
  • Said process may include contacting the first proteinaceous material with a fibrous material as described in the first aspect.
  • Said fibrous material may be a polysaccharide-based fibrous material. It may include indigestible polysaccharide. It may be arranged to supply dietary fibre.
  • said fibrous material is bamboo fibre.
  • Said process may include contacting the first proteinaceous material with one or more acids as described according to the first aspect, for example selected from citric, lactic, carnosic and rosmarinic.
  • Said process may include contacting the first proteinaceous material one or more flavourants and/or colourants as described according to the first aspect.
  • Said process may include, after preparation of a mixture comprising said first proteinaceous material, gluten and optional other ingredients, introducing said mixture into a receptacle or mould, suitably to form said mixture into a predetermined shape.
  • the receptacle is preferably elongate and suitably has a substantially contact cross-section along its extent, eg along at least 80% of its length.
  • Said receptacle may be tubular. It may comprise a tubular casing.
  • said mixture is preferably subjected to an elevated temperature (eg greater than 50°C and preferably in the range 70 - 100°C), for example to cook the mixture.
  • said mixture may be subjected to said temperature for at least 10 minutes and preferably less than 120 minutes. More preferably, it is subjected to said temperature for 15 to 120 minutes.
  • said mixture may be subjected to a reduced temperature of less than 0°C, preferably less than -4°C, more preferably less than -15°C. It may be subjected to a temperature in the range -4°C to -25°C, for example in the range -15°C to -25°C.
  • said mixture may be frozen.
  • Said reduced temperature step is not required to texturize the mixture; it is simply convenient to freeze the mixture prior to subsequent processing. In fact, the mixture could go straight to subsequent processing without freezing. Avoiding the need to freeze texturize is advantageous (and is believed to be as a result of the combination of ingredients used).
  • freeze texturization must be used as in the prior art, inconsistent freeze texturization throughout a mass can affect the rheology of the mixture and its sliceability.
  • mixtures as described can be sliced consistently to produce wafer thin slices with little or no waste.
  • said process suitably comprises fragmenting, for example slicing, suitably to define a multiplicity of substantially identical slices.
  • fragmenting for example slicing
  • said mixture Prior to fragmentation (eg slicing), said mixture is suitably removed from said receptacle.
  • said mixture (which suitably has any feature of the foodstuff of the first aspect) is preferably packaged. After packaging, it may be refrigerated (eg held at a temperature in the range 0 to 5°C).
  • Figures 1 a and 1 b include a schematic diagram showing stages in preparation of a foodstuff.
  • Figure 2 is a graph providing a colour profile of ham or ham-like products with pixel count on the y-axis and dark to light intensity on the x-axis.
  • Mycoprotein paste -Mycoprotein paste refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 400-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.
  • Pink pigment- a commercially-available anthocyanin pigment derived from sweet potato and carrot;
  • Starch A a commercially-available potato-based functional native starch designed as a water binder and texturiser for meat systems;
  • Waxy Rice starch a commercially-available rice starch, high in amylopectin and low in amylose ( ⁇ 2% amylose);
  • bamboo fibre a commercially-available bamboo fibre having average lengths of about 400 microns to mimic the hyphae length of the mycoprotein paste;
  • Pork flavour - a commercially-available natural, vegan flavouring designed for savoury applications
  • Rosemary extract - a rosemary extract, high in carnosic acid and rosmarinic acid (2 to 8%);
  • Tapioca starch a commercially-available native tapioca starch
  • Pregel starch [Lumina 650] - a functional, clean label, agglomerated cold water swelling waxy maize starch;
  • Basil extract (powder or liquid) - Cultured basil extract including organic acids such as sorbate and acetate;
  • Pork paste liquid - a commercially-available natural, vegan flavouring designed for savoury applications;
  • Vital wheat gluten - a commercially-available Vital wheat gluten with > 70% protein content;
  • A_16x16x16 inches portable Photo Studio Box Folding Shooting Tent Kit by Heorryn equipped with 126 LED Lights (12000 Lumens) was used, along with a Samsung SI OPIus camera with specifications of 12MP triple lenses shooter with 1/2.55 inch sensory, Dual Pixel Phase Detection AF and maximum aperture of f/1 .5.
  • Image analysis is performed using a free available public software called Imaged.
  • a graph providing a colour profile of sliced products is produced by the software, with pixel count on the y-axis and dark to light intensity on the x-axis.
  • Test 2 Sensory Analysis A panel was assembled in accordance withJSO 8586:2012(E) (Corrected version 2014-06-15) and trained to undertake a range of sensory tests on selected foodstuffs.
  • a foodstuff 2 is produced following a series of steps as follows:
  • wet ingredients are selected and blended to produce a mixture (a).
  • the wet ingredients may comprise, for example, mycoprotein paste, water, oils (e.g., sunflower oil and thyme oil) and flavours.
  • oils e.g., sunflower oil and thyme oil
  • dry ingredients are selected and blended to produce mixture (b).
  • the dry ingredients may comprise, for example, salt, flavourings, starches, fibre (e.g., bamboo fibre) and preservatives.
  • vital wheat gluten is mixed with mixture (e), as a thickener.
  • the mixture develops into a dough (Dough 1) as per box 12, during the mixing step after the gluten addition.
  • the texture of the dough is dictated by the mixing time/energy added by the mixer and other ingredients present that can promote or interfere with the gluten development. As a result, there may be different optimum mixing times for different recipes.
  • the gluten needs to be mixed into the wet slurry very quickly and fully dispersed within the mix before the gluten starts to develop, thereby to avoid unmixed lumps of gluten.
  • a preferred mixer is a ribbon/spiral mixer. The process is operated so the Dough 1 produced is relatively thick but is not too elastic as to detrimentally affect downstream processing (eg slicing). Properties of the dough may be analysed by backwards extrusion.
  • wet ingredients are selected and blended to produce a mixture (c).
  • the wet ingredients may comprise, for example, mycoprotein paste, water, oils (e.g., sunflower oil and thyme oil) and flavours.
  • oils e.g., sunflower oil and thyme oil
  • flavours A stable oil-in-water emulsion may be produced.
  • dry ingredients are selected and blended to produce mixture (d).
  • the dry ingredients may comprise, for example, salt, flavourings, starches, fibre (e.g., bamboo fibre) and preservatives.
  • Dough 1 and Dough 2 are mixed in predetermined proportions. If gelled water is used, then it is also mixed with the doughs at this stage as per box 28. If, on the other hand, Doughs 1 and/or 2 include a Pregel (ie pre-gelled) starch, no gelled water needs to be introduced.
  • Pregel ie pre-gelled
  • the doughs are not mixed to homogeneity.
  • the doughs are formulated to have different colours.
  • One dough may be white/yellow, the other may have a stronger pink or brown, meat-like (e.g., chicken, ham or beef-like) colour.
  • the dough with the strong colour is included in the mixture at a higher amount (e.g., the ratio of the stronger coloured dough to the white/yellow dough may be in the range 80:20 to 65:35.
  • the chubs are defrosted (box 35) to a predetermined temperature and sliced (box 36) with the temperature at of the product at a temperature of just less than 0°C, optionally (and advantageously) to produce wafer thin slices.
  • Slices may be about 1.5 mm in general, although wafer thin slices of about 0.7 mm can be produced.
  • the sliced foodstuff 2 resembles meat comprising a majority of regions comprising the stronger-coloured dough, with other regions which are white/yellow and resemble fat areas as found in meats. Overall, visually, the foodstuff 2 has a marbled appearance which closely mimics meat (e.g., chicken, ham or beef as applicable).
  • Example 1 a ham-like vegan foodstuff was prepared.
  • Doughs 1 and 2 were prepared with the composition detailed in the table below.
  • stage (ix) gelled water was used (rather than pregelled starch) as detailed in the second table below.
  • the wet (W) ingredients for Dough 1 were selected and blended for about 150 seconds to produce a homogenous Dough 1 wet pre-mix.
  • the dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 1 dry pre-mix.
  • the Dough 1 wet pre-mix was blended with the Dough 1 dry pre-mix, with mixing for about 150 seconds.
  • the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.
  • the wet (W) ingredients for Dough 2 were selected and blended for about 150 seconds to produce a homogenous Dough 2 wet pre-mix.
  • the dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 2 dry pre-mix.
  • the Dough 2 wet pre-mix was blended with the Dough 2 dry pre-mix, with mixing for about 150 seconds.
  • the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.
  • Dough 1 and Dough 2 were mixed together with the gelled water.
  • Dough 2 which is generally white is added to the mix on top of reddish Dough 1 .
  • Mixing is controlled so as not to over-homogenise but to produce a marbled effect, with reddish Dough 1 representing meat-flesh with whiteish Dough 2 representing veins of fat so the combination represents ham.
  • Example 1 a chicken-like vegan foodstuff was prepared.
  • Doughs 1 and 2 were prepared with the composition detailed in the table below.
  • stage (ix) gelled water was used (rather than pregelled starch) as detailed in the table below.
  • the wet (W) ingredients for Dough 1 were selected and blended for about 150 seconds to produce a homogenous Dough 1 wet pre-mix.
  • the dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 1 dry pre-mix.
  • the Dough 1 wet pre-mix was blended with the Dough 1 dry pre-mix, with mixing for about 150 seconds.
  • the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.
  • the wet (W) ingredients for Dough 2 were selected and blended for about 150 seconds to produce a homogenous Dough 2 wet pre-mix.
  • the dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 2 dry pre-mix.
  • the Dough 2 wet pre-mix was blended with the Dough 2 dry pre-mix, with mixing for about 150 seconds.
  • the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.
  • Dough 1 and Dough 2 were mixed together with the gelled water.
  • Dough 2 which is generally white is added to the mix on darker Dough 1 .
  • Mixing is controlled so as not to overhomogenise but to produce a marbled effect, with darker Dough 1 representing meat-flesh with whiteish Dough 2 representing veins of fat so the combination represents chicken.
  • Example 1 a ham-like vegan foodstuff was prepared.
  • Example 2 a beef-like vegan foodstuff was prepared.
  • Doughs 1 and 2 were prepared with the composition detailed in the table below.
  • Gelled water was not used in this example since Dough 2 included both tapioca starch and pregel starch. The process is described in further detail below.
  • Example 2 a chicken-like vegan foodstuff was prepared.
  • Doughs 1 and 2 were prepared with the composition detailed in the table below.
  • Gelled water was not used in this example since Dough 2 included both tapioca starch and pregel starch. The process is described in further detail below.
  • Example 7 (comparative) - Preparation of egg albumin-based sliced, cold, meat-free (but meat-like), chicken-flavoured product
  • Mycoprotein paste was weighed into a mixing bowl of a food mixer and water was added, prior to mixing for about 1 minute. Then, all the dry ingredients to be included, namely chicken flavour, egg albumin and acidulant were added and mixed for a few minutes. Periodically, mixing was stopped to redistribute materials that were stood away from the impeller. Mixing was continued in order to achieve an even distribution of all ingredients within the mix. Once achieved, mixing was stopped and the material was filled into chub sausage casings using a manual sausage filler. Chubs were then transferred into a steamer and cooked at 100°C for about 25 minutes to set the egg albumin. After steaming, the cooked chub was transferred to a blast freezer and left to freeze for around 120 minutes. The frozen chub was then located inside a marked sample bag, transferred into a cold store and held there at -21 °C for around a week before defrosting for evaluation.
  • all the dry ingredients to be included namely chicken flavour, egg albumin and acidulant were added and mixed for a few
  • Example 8 (comparative)- Preparation of agar-based, sliced, cold, meat-free (but meatlike), vegan, chicken flavoured product.
  • Example 7 Following the procedure described in Example 7, an agar-based product was made as a vegan version of the commercial product of Example 7. A summary of the recipe is provided in the table below.
  • a film support rig was used to analyse texture of equivalent sliced products of examples 6, 7, 8 and commercially available TescoTM chicken slices. It was found that the sliced product of example 6 had an excellent texture compared to the textures of the comparative examples 7 and 8. The sliced product of example 6 also exhibited less variation in texture between samples, compared to the Tesco chicken slices which were found to be highly variable and in some cases the slices fell apart. It was concluded that the example 6 product was superior over the other products tested.
  • Example 2 Using the procedure referred to in Test 1 , the product of example 2 was compared with a current commercially available mycoprotein based vegan ham, as described in Example 3 of WO2018002587 and with a commercially-available Tesco sliced ham product. Results are provided in figure 2. It will be noted from the figure that the example 2 product has a bimodal colour profile, as does the meat-based Tesco product. However, the current commercially available mycoprotein based product (referred to as “COMP”) has a single peak. It is clear that the product of example 2 more closely resembles the meat-based Tesco product and is visually significantly superior over the current commercially available ham.
  • COMP current commercially available mycoprotein based product
  • the colour profiles of Figure 2, produced using the Imaged software may be further analysed to yield quantitative data which illustrates a marbling effect produced using preferred embodiments of the invention.
  • the marbling effect may be evidenced by the appearance of >1 peak (as per Figure 2) and by calculating the full width of the colour intensity distribution curve at pixel count (y) at half maxima (FHMW) as measured by the Imaged software.
  • the colour distribution curve was first fitted into Gaussian function below to achieve a normal distribution (bell-shaped curve) with curve fitness of R 2 .
  • the equation relates the height of the curve’s peak (a) to the position of the centre of the peak (b) as a function of (x) an integer of x subtracted from the value at the position of the centre of the peak (I?) with standard deviation of c:
  • the full width at half maxima is calculated between the difference in x values (colour intensity) at half of its maxima value (0.5 of y max ) of the pixel count.
  • Example 2 The product of example 2 was compared with a current commercially available mycoprotein based vegan ham, as described in Example 3 of WO2018002587 and with a commercially- available Tesco sliced ham product. Results are provided below.
  • Example 4 As regards the vegan ham product of Example 4, in its appearance, it had more fibrosity and marbling than that described in Example 3 of WO2018002587 and was more similar to a prime cut of real ham, except with less moisture. In terms of odour, the Example 4 ham was stronger in sweet and cereal but had similar levels of savoury notes to the prime cut of real ham.
  • Example 4 ham was strong in cereal, acidity and bitter compared to the prime cut which was stronger in metallic.
  • Example 4 ham was closer in texture to the prime cut ham - it was firm, fibrous and moist initially and had a similar bitty texture at chewdown.
  • the product of Example 5 in appearance the product was similar to Tesco topside beef slices in colour but was less moist and fibrous.
  • the product of Example 5 was weaker in roast beef, savoury and metallic odours but stronger in cereal and sweet impression.
  • flavour the product of Example 5 was weaker in roast beef, savoury, metallic and fatty flavours and was stronger in cereal, sweet and acidity.
  • Example 5 again performed similarly to the Tesco topside beef slices. It followed a similar texture journey until chewdown; and both the product of Example 5 and topside beef slices were similarly cohesive and mouthballing.
  • products as described herein are similar to real meats and far superior in a range of properties compared to prior art vegan products.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Une charcuterie sans viande et/ou vegan comprend un premier matériau protéique, par exemple, comprenant un champignon filamenteux, et au moins 15 % en poids de gluten sur une base de matière sèche.
PCT/GB2023/051762 2022-07-08 2023-07-05 Produit alimentaire WO2024009084A1 (fr)

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