WO2024079267A1 - Substitut de graisse animale à base de légumineuses non fractionnées - Google Patents

Substitut de graisse animale à base de légumineuses non fractionnées Download PDF

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Publication number
WO2024079267A1
WO2024079267A1 PCT/EP2023/078355 EP2023078355W WO2024079267A1 WO 2024079267 A1 WO2024079267 A1 WO 2024079267A1 EP 2023078355 W EP2023078355 W EP 2023078355W WO 2024079267 A1 WO2024079267 A1 WO 2024079267A1
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WO
WIPO (PCT)
Prior art keywords
fat substitute
animal fat
oil
flour
legume
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PCT/EP2023/078355
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English (en)
Inventor
Laura HERZ
Laurent Sagalowicz
Stephanie MARTY-TERRADE
Mara WENSVEEN
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Société des Produits Nestlé S.A.
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Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Publication of WO2024079267A1 publication Critical patent/WO2024079267A1/fr

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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
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/04—Working-up
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules

Definitions

  • Plant based foods have grown in popularity in recent years, driven in part by concerns around sustainability of animal based products.
  • a very important component of such products is the animal fat substitute.
  • WO2022/187736 discloses the use of textured soy protein.
  • the soy could be textured, for example, by extrusion. Textured proteins are denatured and already gelled. Consequently, they do not make stable emulsions.
  • W02014/001016 discloses the use of pulse seed albumin. Both gelatinized starch and nonstarch polysaccharide of low density are required, which do not have a good image with consumers.
  • WO2022/031172 discloses the use of protein and hydrocolloid which are crosslinked. This reference only shows examples with protein isolates.
  • the fat substitute should have reduced calories and saturated fat.
  • the present invention relates to an animal fat substitute for meat analogue based on flour, water and vegetable oil.
  • the flour proteins were found to stabilize the concentrated oil in water emulsion.
  • the starch present in legume flours was found to jellify and provides texture to the fat substitute. In case of some oilseeds flour or soya, starch is in very low quantity and protein provides texture. Jollification is either provided by heat protein denaturation or by using transglutaminase.
  • the invention relates in general to an animal fat substitute, wherein said animal fat substitute is an emulsion comprising between 1 to 25 wt% non-fractionated legume, between 20 to 70 wt% oil, and between 20 to 60 wt% water, wherein the legume is soy or chickpea.
  • the legume is a legume flour. In some embodiments, the legume flour is defatted. In some embodiments, the legume flour is non-defatted.
  • the oil has less than 70% saturated fat, preferably less than 60% saturated fat.
  • the oil contains high oleic sunflower oil or rapeseed oil.
  • said animal fat substitute comprises 5 to 20 wt% legume flour, 30 to 65 wt% oil, and 28 to 50 wt% water.
  • the legume flour contributes at least 95% of the total solid content of the animal fat substitute.
  • said animal fat substitute comprises between 2 to 11% protein and up to 15% starch.
  • said animal fat substitute is substantially devoid of non-natural jellifying agent ingredients.
  • Non-natural jellifying ingredients include carrageenans, alginates, cellulose derivatives, caseinates and polyvinyl alcohol clays.
  • said animal fat substitute is substantially devoid of animal-derived ingredients.
  • said animal fat substitute has a hardness value between 5 Newtons and 100 Newtons, preferably between 8 to 60 Newtons.
  • the animal fat substitute is an emulsion comprising between 5 wt% to 25 wt% legume flour. In some embodiments, the animal fat substitute is an emulsion comprising between 7 wt% to 20 wt% legume flour. In some embodiments, the animal fat substitute is an emulsion comprising between 8 wt% to 15 wt% legume flour.
  • the animal fat substitute is an emulsion comprising between 32 wt% to 70 wt% oil. In some embodiments, the animal fat substitute is an emulsion comprising between 34 wt% to 60 wt% oil. In some embodiments, the animal fat substitute is an emulsion comprising between 36 wt% to 55 wt% oil. In some embodiments, the animal fat substitute is an emulsion comprising between 38 wt% to 50 wt% oil. In some embodiments, the animal fat substitute is an emulsion comprising between 40 wt% to 45 wt% oil.
  • the oil is selected from sunflower oil, high oleic sunflower oil, rapeseed oil, high oleic rapeseed oil, soy oil, palm oil, palm stearin, shea, butter, shea oil, shea butter, cocoa butter or combination thereof.
  • said method comprising mixing between 1 to 25 wt% legume flour in 20 to 60 wt% water, adding 20 to 70 wt% oil, and heating to form a gel.
  • between 0.01 to 0.3 wt%, preferably between 0.03 to 0.15wt% transglutaminase is added before the heating step.
  • the pH of the mixture is adjusted to between 6.2 to 7.2 before the addition of oil, for example sunflower oil or rapeseed oil.
  • oil for example sunflower oil or rapeseed oil.
  • the animal fat substitute has substantially the same recipe as shown in examples 2 to 9.
  • the animal fat substitute has a hardness between 5 to 15 Newtons (N), or about 10 Newtons. In some embodiments, the animal fat substitute has a fracturability between 1 to 5 N, or about 2.3 N. In some embodiments, said animal fat substitute comprises chickpea flour, for example about 15% chickpea flour. In some embodiments, said animal fat substitute is made with transglutaminase.
  • the animal fat substitute has a hardness between 45 to 60 Newtons (N), or about 53 Newtons. In some embodiments, the animal fat substitute has a fracturability between 15 to 25 N, or about 20 N. In some embodiments, said animal fat substitute comprises defatted soy flour, for example about 10% defatted soy flour. In some embodiments, said animal fat substitute is made with transglutaminase.
  • the animal fat substitute has a hardness between 1 to 10 Newtons (N), or about 5 Newtons.
  • said animal fat substitute comprises defatted soy flour, for example about 5% defatted soy flour.
  • said animal fat substitute is made with transglutaminase.
  • the animal fat substitute has a hardness between 50 to 65 Newtons (N), or about 57 Newtons. In some embodiments, the animal fat substitute has a fracturability between 20 to 35 N, or about 28 N. In some embodiments, said animal fat substitute comprises defatted soy flour and rapeseed oil, for example about 10% defatted soy flour and about 60% rapeseed oil. In some embodiments, said animal fat substitute is made with transglutaminase. In some embodiments, the animal fat substitute has a hardness between 45 to 60 Newtons (N), or about 52 Newtons.
  • said animal fat substitute comprises defatted soy flour, rapeseed oil, and cocoa butter, for example about 10% defatted soy flour, about 60% rapeseed oil, and about 25% cocoa butter. In some embodiments, said animal fat substitute is made with transglutaminase.
  • the animal fat substitute has a hardness between 5 to 15 Newtons (N), or about 10 Newtons.
  • said animal fat substitute comprises defatted soy flour and rapeseed oil, for example about 20% defatted soy flour and about 30% rapeseed oil.
  • said animal fat substitute is made with transglutaminase.
  • the hardness and fracturability are measured substantially as described herein.
  • the invention further relates to a food product comprising the animal fat substitute according to the invention, wherein said food product is plant-based foie gras or liver pate.
  • the invention further relates to use of legume flour and sunflower oil to make an animal fat substitute according to the invention.
  • the non-fractionated legume is soy, chickpea, pea, lentil, or faba. In some embodiments, the non-fractionated legume is soy, chickpea, pea, or lentil. In some embodiments, the non-fractionated legume is soy, chickpea, or pea. In some embodiments, the non-fractionated legume is soy or chickpea.
  • the non-fractionated legume is a legume flour. In some embodiments, the legume flour is defatted, for example defatted soy flour. In some embodiments, the legume is nondefatted. In some embodiments, the legume contributes at least 80%, or at least 85%, or at least 90%, or at least 95% of the total solid content of the animal fat substitute.
  • the oil has less than 90% saturated fat, or less than 80% saturated fat, or less than 70% saturated fat, or less than 60% saturated fat. In some embodiments, the oil has between 50 to 90% saturated fat, or between 50 to 80% saturated fat, or between 50 to 70% saturated fat, or between 50 to 60% saturated fat. In some embodiments, the oil is rapeseed oil, sunflower oil or high oleic sunflower oil. In some embodiments, the non-fractionated legume is chickpea flour, for example between 10 to 20 wt% chickpea flour. In some embodiments, the oil is high oleic sunflower oil, for example between 40 to 60 wt% oil. In some embodiments, the animal fat substitute comprises between 25 to 45 wt% water.
  • the animal fat substitute comprises 6 to 20 wt% legume flour, 30 to 60 wt% oil, and 28 to 55 wt% water.
  • the animal fat substitute comprises about 15% chickpea, about 35% water, about 50% HOSFO.
  • the invention further relates to a method of making an animal fat substitute, for example an animal fat substitute as described herein.
  • said method comprises mixing legume flour, water, and oil.
  • said method comprises mixing legume flour in water, adding oil, and heating to form a gel.
  • transglutaminase is added, for example before heating to form a gel.
  • at least 0.5% transglutaminase, or at least 0.75% transglutaminase, or at least 1% transglutaminase per gram of protein in the animal fat substitute is added.
  • the pH is adjusted, for example before adding oil.
  • the method comprises mixing about 560 g water with 240 g legume flour, for example de-flavoured chickpea flour, for example in a Thermomix.
  • the mixing step can be at speed 5 for about 15 minutes.
  • About 800 g of oil, for example high oleic sunflower oil (HOSFO) may be added.
  • the speed may then be increased stepwise until a speed of about 10200 rpm is reached. This may be held for about 45 seconds.
  • the residues may then be scraped off and the process repeated.
  • OOSFO high oleic sunflower oil
  • One part of the sample for example about 800 g, may be introduced into a closed container and heated at about 90°C for about one hour.
  • the other part of the sample for example about 800 g of sample, a mixture of about 2.42 g of water and about 0.27 g of transglutaminase may be introduced.
  • the sample may be heated for about 30 minutes at about 40°C. This enables the transglutaminase to create covalent bonds between proteins molecules.
  • the sample may then be heated for about 30 minutes at about 90°C.
  • legume flours as described herein are non-defatted.
  • a non-defatted legume flour typically comprises greater than 10% fat, or greater than 20% fat.
  • the flour preferably comprises (a) between 30 to 50% protein, or about 41% protein; and/or (b) between 20 to 30% fat, or about 25% fat; and/or () between 5 to 10% moisture, or about 7% moisture.
  • the flour preferably comprises (a) between 40 to 60% protein, or about 50% protein; and/or (b) less than 5% fat, or about 1 % fat; and/or (c) between 5 to 10% moisture, or about 8% moisture. Soybean flour may be defatted.
  • the flour preferably comprises (a) between 20 to 40% protein, or about 31% protein; and/or (b) less than 5% fat, or about 2% fat; and/or (c) between 45 to 65% carbohydrates, or about 55% carbohydrates; and/or (d) between 10 to 20% moisture, or about 14% moisture.
  • the flour preferably comprises (a) between 20 to 30% protein, or about 25% protein; and/or (b) less than 5% fat, or about 2% fat; and/or (c) between 50 to 70% carbohydrates, or about 61% carbohydrates; and/or (d) between 10 to 20% moisture, or about 14% moisture.
  • the flour preferably comprises (a) between 15 to 25% protein, or about 20% protein; and/or (b) less than 5% fat, or about 1% fat; and/or (c) between 55 to 75% carbohydrates, or about 65% carbohydrates; and/or (d) between 5 to 10% moisture, or about 8% moisture.
  • the legume flour is an unrefined flour.
  • the oil is preferably sunflower oil, high oleic sunflower oil, or rapeseed oil. Additional sources may be palm fat, palm stearin, shea butter, shea oil, shea stearin, coconut fat, cocoa butter.
  • composition when a composition is described herein in terms of wt%, this means a mixture of the ingredients on a moisture free basis, unless indicated otherwise.
  • the term "about” is understood to refer to numbers in a range of numerals, for example the range of -30% to +30% of the referenced number, or -20% to +20% of the referenced number, or -10% to +10% of the referenced number, or -5% to +5% of the referenced number, or -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range.
  • the term “emulsion” is understood to be an oil in water emulsion.
  • fat substitute is considered to be an edible analogue of a substance in regard to one or more of its major characteristics.
  • An "animal fat substitute” as used herein is a substitute of animal fat in the major characteristics of purpose and usage.
  • the animal fat may be a substitute of animal fat found in beef, pork, chicken, duck, turkey, goose, or fish.
  • the term "vegan” refers to an edible composition which is entirely devoid of animal products, or animal derived products, for example eggs, milk, honey, fish, and meat.
  • the term "vegetarian” relates to an edible composition which is entirely devoid of meat, poultry, game, fish, shellfish or by-products of animal slaughter.
  • a fat substitute was made which had the following composition: 5% SPI, 45% water, 50% rapeseed oil, and in the presence or absence of 1.18% TG per gram protein.
  • 710 g water 90 g SPI was added in a Thermomix at speed 5 for 15 minutes. The pH was measured as 7.18. 800 g of rapeseed oil was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds. The residues were then scraped off and the speed was increased by 0.5 every 5 seconds until a speed of 10 was reached. This was held for 45 seconds.
  • the sample was then divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture of 4.33 g of water and 0.48 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the sample without transglutaminase had a strong gel strength and neutral taste.
  • the sample in which transglutaminase was added resulted in an even stronger gel which broke easily upon deformation and therefore had a high fracturability.
  • the textural properties of the emulgel (EG) were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg is used.
  • the samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time.
  • the trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Fat substitute comprising 15% chickpea flour
  • a fat substitute was made which had the following composition: 15% chickpea, 35% water, 50% HOSFO, and in the presence or absence of 1.18% TG per gram protein.
  • 560 g water 240g de-flavoured chickpea flour.
  • the ingredients were added in a Thermomix at speed 5 for 15 minutes.
  • the pH was 6.65.
  • 800 g of high oleic sunflower oil (HOSFO) was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds.
  • the residues were then scraped off and the speed was increased by 0.5 every 5 seconds until a speed of 10 was reached. This was held for 45 seconds.
  • the sample was divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture of 2.42 g of water and 0.27 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg is used.
  • the samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time.
  • the trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Fat substitute comprising defatted soy flour
  • a fat substitute was made which had the following composition: 10% defatted soy flour, 40% water, 50% rapeseed oil, and in the presence or absence of 1.18% TG per gram protein.
  • 640 g water 160 g was added in a Thermomix at speed 5 for 15 minutes. The pH was measured, which was 6.54. 800 g of rapeseed was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds. The residues were then scraped off and the speed was increased by 0.5 every 5 seconds until a speed of 10 was reached. This was held for 45 seconds.
  • the sample was divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture of 4.33 g of water and 0.48 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg is used.
  • the samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time.
  • the trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Fat substitute comprising full fat soy flour
  • a fat substitute was made which had the following composition: 10% full soy fat flour, 40% water, and 50% HOSFO.
  • 640g water 160g of full fat soy flour was slowly added in a Thermomix at speed 5 (2000 RPM). After all the flour was added, the Thermomix was operated for 15 minutes at speed 5, and at pH of about 6.4.
  • 800g of high oleic sunflower oil was added at speed 5 (2000 RPM). The speed was then increased by 0.5 steps every 5 seconds until a speed of 10 (10200 rpm) was reached. This speed was held for 90 seconds.
  • Fat substitute comprising full fat soy flour and transglutaminase
  • the composition and process were the same as for Example 4, except that after addition of high oleic sunflower oil and shearing of the mixture at speed 10 (10200 rpm) for 90 seconds, 2 g of transglutaminase was added.
  • the sample was heated for 1 hour at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules.
  • the sample was then heated at 90°C for 10 minutes to obtain a sterile sample. Compared to Example 1, the sample was harder and more viscous.
  • Fat substitute comprising a decreased defatted soy flour content
  • a fat substitute was made which had the following composition: 5% defatted soy flour, 45% water, 50% rapeseed oil, and in the presence and absence of 1.18% TG per gram protein.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 2.16 g of water and 0.24 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. Then, the sample was heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg is used.
  • the samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time.
  • the trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec.
  • Eight gels of each sample were prepared and measured independently. Both samples had a neutral taste and the texture was creamy and soft. The samples without TG did not show a high enough gel strength to measure with the texture analyzer.
  • the texture profile of the samples with TG are shown in the table below.
  • Fat substitute comprising defatted soy flour and an increased oil content
  • a fat substitute was made which had the following composition: 10% defatted soy flour, 30% water, 60% rapeseed oil, and in the presence or absence of 1.18% TG per gram protein.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 4.33 g of water and 0.48 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg is used.
  • the samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time.
  • the trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Both gels had a neutral taste and were chewy.
  • the table below showed that both samples were extremely viscous and had a high gel strength. Compared to example 6, the higher oil content in the sample causes the gel to be even more strong and a higher brittleness.
  • Fat substitute comprising 25% rapeseed oil and 25% cocoa butter
  • a fat substitute was made which had the following composition: 10% defatted soy flour, 40% water, 25% rapeseed oil, 25% cocoa butter, and in the presence or absence of 1.18% TG per gram protein.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 4.33 g of water and 0.48 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 50 kg was used. The samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time. The trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Fat substitute comprising 20% defatted soy flour and 30% oil
  • a fat substitute was made which had the following composition: 20% defatted soy flour, 50% water, 30% rapeseed oil, and in the presence or absence of 1.18% TG per gram protein.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 9.35 g of water and 1.04 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • the textural properties of the EG were measured using a TA.HD plus C Texture Analyzer (Stable Micro Systems, Surrey, UK) equipped with a 75 mm compression plate at 4°C. A load cell of 5 kg was used. The samples were prepared in aluminum rings with a height of 20 mm and an inner diameter of 32 mm. Force was applied to reach a compressive strain of 75% in two consecutive cycles with 5 sec rest. The hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness values were achieved by plotting force as function of time. The trigger force is set at lg, the pre-test speed at 2 mm/sec, test speed at 1 mm/sec and post-test speed at 5 mm/sec. Eight gels of each sample were prepared and measured independently.
  • Negative example fat substitute comprising pea flour
  • a fat substitute was made which had the following composition: 4% pea flour, 46% water, 50% rapeseed oil.
  • 735 g water 65 g pea flour was added in a Thermomix at speed 5 for 15 minutes.
  • the pH was 6.65.
  • 800 g of rapeseed oil was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds.
  • the residues were then scraped off and the speed increased by 0.5 every 5 seconds until a speed of 10. This was held for 45 seconds.
  • the sample was then heated for 30 minutes at 90°C to create a stable sample.
  • a fat substitute was made which had the following composition: 25% defatted soy flour or chickpea flour, 25% water, 50% rapeseed oil / HSOFO, and in the presence or absence of 1.18% TG per gram protein.
  • soy flour/chickpea flour was added in a Thermomix at speed 5 for 15 minutes.
  • 800 g of rapeseed oil/high oleic sunflower oil (HOSFO) was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) is reached. This was held for 45 seconds.
  • the residues were scraped off and the speed was increased by 0.5 every 5 seconds until a speed of 10. This was held for 45 seconds.
  • Negative example fat substitute comprising defatted soy flour and a decreased oil content
  • a fat substitute was made which had the following composition: 10% defatted soy flour, 60% water, 30% rapeseed oil, and in the presence or absence of 1.18% TG per gram protein.
  • 160g soy flour was added in a Thermomix at speed 5 for 15 minutes.
  • the pH was 6.66.
  • 480 g of rapeseed oil was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds.
  • the residues were then scraped off and the speed increased by 0.5 every 5 seconds until a speed of 10. This was held for 45 seconds.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 4.33 g of water and 0.48 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C to create a stable sample.
  • Negative example fat substitute comprising a decreased chickpea flour content
  • a fat substitute was made which had the following composition: 5% chickpea flour, 45% water, 50% HOSFO, and in the presence or absence of 1.18% TG per gram protein.
  • the samples were divided in two parts. 800 g was introduced into a closed container and heated at 90°C for one hour to obtain a sterile sample. In the remaining 800g, a mixture containing 0.81 g of water and 0.90 g of transglutaminase was introduced. The sample was heated for 30 minutes at 40°C to enable the transglutaminase to create covalent bonds between proteins molecules. The sample was then heated for 30 minutes at 90°C.
  • Emulgel comprising soy flour and shea oil
  • a fat substitute was made which had the following composition: 10% soy flour, 50% water and 40% shea oil.
  • 100 g soy flour was added in a Thermomix at speed 5 for 15 minutes.
  • the mixture was then heated to 50°C in the Thermomix.
  • 400g of the melted shea oil was slowly added and the speed was increased by 0.5 every 5 seconds until a speed of 10 (10200 rpm) was reached. This was held for 45 seconds.
  • the residues were then scraped off and the speed increased by 0.5 every 5 seconds until a speed of 10. This was held for 45 seconds.
  • the samples were then heated for 30 minutes at 90°C.
  • the sample was then cooled to 4°C:

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
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  • Beans For Foods Or Fodder (AREA)

Abstract

La présente invention concerne un substitut de graisse animale, ledit substitut de graisse animale étant une émulsion comprenant entre 1 et 25 % en poids de légumineuse non fractionnée, entre 20 et 70 % en poids d'huile, et entre 20 et 60 % en poids d'eau, et la légumineuse étant du soja ou du pois chiche.
PCT/EP2023/078355 2022-10-14 2023-10-12 Substitut de graisse animale à base de légumineuses non fractionnées WO2024079267A1 (fr)

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EP22201733 2022-10-14

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014001016A1 (fr) 2012-06-27 2014-01-03 Unilever N.V. Émulsion huile dans eau comestible
WO2022031172A1 (fr) 2020-08-07 2022-02-10 Bflike B.V Oléogel
WO2022187736A1 (fr) 2021-03-05 2022-09-09 Motif Foodworks, Inc. Formulation de substitut de viande

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014001016A1 (fr) 2012-06-27 2014-01-03 Unilever N.V. Émulsion huile dans eau comestible
WO2022031172A1 (fr) 2020-08-07 2022-02-10 Bflike B.V Oléogel
WO2022187736A1 (fr) 2021-03-05 2022-09-09 Motif Foodworks, Inc. Formulation de substitut de viande

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