Search

CA-3209948-C - PATATIN-EMULSIFIED BINDER

CA3209948CCA 3209948 CCA3209948 CCA 3209948CCA-3209948-C

Abstract

The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.

Inventors

  • Nikola STANISIC
  • Zhenghong Chen
  • ROELFINA WILLEMINA ANTONIA THURKOW
  • Vani BHASKARAN

Assignees

  • COOPERATIE KONINKLIJKE AVEBE U.A.

Dates

Publication Date
20260505
Application Date
20220302
Priority Date
20210302

Claims (19)

  1. 29 Claims 1. A method for preparing a meat substitute, comprising a. preparing a binding emulsion comprising water, a lipid, and 15 – 30 wt.% of a binder comprising native patatin, wherein the weight ratio of lipid to water is 3 : 1 – 1 : 3; b. combining the binding emulsion with a denatured protein and optional ingredients; and c. shaping the meat substitute.
  2. 2. A method according to claim 1, wherein the method further comprises a step of packaging the meat substitute after shaping, and wherein the meat substitute is a raw-type meat substitute, which is defined as a meat substitute which is not heated to a temperature above 60 ⁰C prior to packaging.
  3. 3. A method according to any one of claims 1 or 2, wherein the binding emulsion comprises 15 – 30 wt.% native patatin.
  4. 4. A method according to any one of claims 1 - 3, wherein the weight ratio of lipid to water is 2 : 1 – 1 : 2.
  5. 5. A method according to any one of claims 1 – 4, wherein the weight ratio of lipid to water is 1.5 : 1 – 1 : 1.5.
  6. 6. A method according to any one of claims 1 – 5, wherein the binder comprises, as wt.% of the total protein, at least 35 wt.% native patatin.
  7. 7. A method according to any one of claims 1 – 6, wherein the binder comprises, as wt.% of the total protein, at least 75 wt.% native patatin.
  8. 8. A method according to any one of claims 1 – 7, wherein the lipid is defined as glycerol moieties substituted with one or more fatty acids, wherein at least 94 wt.% of the fatty acids has a fatty acid chain length of C16 or more, relative to the total weight of the fatty acids, and/or wherein the total of C12 – C16 fatty acids is less than 15 wt.%, relative to the total weight of the fatty acids.
  9. 9. A method according to any one of claims 1 – 8, wherein the lipid is liquid.
  10. 10. A method according to claim 9, wherein the lipid is a plant oil.
  11. 11. A method according to any one of claims 9 or 10, wherein the lipid is selected from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grape seed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and ricebran oil.
  12. 12. A method according to any one of claims 1 – 11, wherein the lipid comprises less than 18 mmol per kg lipid of free fatty acids, and/or wherein the total of diacylglycerols and monoacylglycerols, relative to the total lipid, is less than 10 wt.%.
  13. 13. A method according to any one of claims 1 – 12, wherein the denatured protein is a denatured plant protein comprising one or more types of protein derived from a tuber, cereal, nut or legume.
  14. 14. A method according to claim 13, wherein the denatured protein is selected from the group consisting of soy protein, pea protein, wheat protein/gluten, potato protein, faba bean protein, mungbean protein, hemp seed protein, mushroom protein, sesame seed protein, sweet potato protein, chick pea protein, lentil protein, oat protein and spelt protein.
  15. 15. A method according to claim any one of claims 1 – 14, wherein the denatured protein is a texturized plant protein.
  16. 16. A method according to any one of claims 1 – 15, wherein the denatured protein is a hydrated texturized plant protein.
  17. 17. A method according to any one of claims 1 – 16, wherein said shaping results in a burger, meatball, sausage, minced meat, schnitzel, skewer, nugget, rib, filet, fish ball, or meat chunk.
  18. 18. A method according to any one of claims 1 – 17, wherein the meat substitute does not comprise fibers and/or wherein the meat substitute does not comprise a hydrocolloid. 31
  19. 19. A meat substitute obtainable by any one of claims 1 – 18, comprising 56 – 66 wt.% water, 2 – 7 wt.% lipid, 1 – 9 wt.% native patatin and 22 – 28 wt.% denatured protein.

Description

1 Title: Patatin-emulsified binder The invention is in the field of meat substitutes. Background Meat products are an important source of proteins, but are associated with many disadvantages. They pose a high burden on the environment, comp1·omise animal welfare and have the potential to cause negative health effects in humans (e.g. high cholesterol, saturated fat). Therefore, vegan and 10 vegetarian diets have become increasingly more popular, which trend has fueled the research to develop further alternatives for meat. Nowadays, appropriate vegetarian and vegan alternatives to real meat products are available, which are typically comprised of plant proteins such as textured vegetable protein (TVP) and plant-based lipids, bound together 15 with a suitable binder. The binder plays a crucial role as the binder should effectively bind the ingredients together such that the product can be shaped into a desired form. Further, the binder should allow formation of a product which can be transported and stored, and which allows for cooking the product. 20 Two generic types of meat substitutes may be distinguished. One type of meat substitute is the ready-to-eat type, which is cooked during the production process. This type of product can be consumed as-is or after reheating by a consumer. The second type of meat substitute is the "raw-type" meat substitute. A raw- 25 type meat substitute mimics animal-derived meat in that it has not been cooked during production. A heating step prior to consumption is necessary. Normally, raw-type meat substitutes undergo a change in appearance during cooking; they may "bleed'' such as described in WO2017/070303, and will brown and display Maillard-type reactions similar to animal-derived 30 meat, mimicking cooking with animal-derived meat. CA 03209948 2023-8-25 WO 2022/186691 PCT /NL2022/050116 2 A raw-type meat substitute is considered more attractive than a ready-toeat type meat substitute, because the barrier for meat eaters to switch to a raw-type meat substitute is conceived as lower. In addition, flavor, texture, and appearance of a raw-type meat substitute is considered more attractive. 5 However, raw-type meat substitutes pose additional challenges to the product in terms of flavor, r.omposition and shelf life. Various binders for meat substitutes are known. Binders may be starchbased, protein based or based on gmns or hydrocolloids, among others. Among the types of binders, protein binding is considered attractive because 10 the presence of protein increases protein content, and because it results in a relatively natural flavor and mouth feel. In addition, during cooking, the protein denatures in a process highly similar to protein denaturation which occurs during the cooking of animal-derived meat. It is well known that there are various types of protein which are suitable as 15 binder. One very attractive potential protein binder is patatin, as patatin has high gel strength at relatively low concentration. Patatin makes up about 40% of the protein in potato tubers (Solan um tuberosum), and naturally functions as a storage protein. Patatin is known to have good gelling and emulsification properties, and binding of food products in 20 general with patatin is known. For example, WO 2008/069650 describes the isolation of native patatin from potato, and its use as a gelling protein and/or emulsifier in various food products. Binding with patatin was conventionally achieved by mixing the patatin as a solution or a dry powder with the ingredients which require binding. This 25 however in some cases resulted in a less than optimal adhesion. It has now been found that adhesion does not correlate with gel strength for 100 %, as the quantity and type of other ingredients impact the adhesion as well, as does the method which is used to combine the ingredients. CA 03209948 2023-8-25 WO 2022/186691 PCT /NL2022/050116 3 Figures Figure 1: adhesion (a) and hardness (b) of meat substitutes M.S.1, M.S.2 and M.S.3, as compared to COMPl. Figure 2: adhesion (a) and hardness (b) of meat substitutes M.S.4, M.S.5 5 and M.S.6, as compared to COMP2 and COMP3. The invention The invention discloses a method for preparing a meat substitute, comprising preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin, b) combining the binding emulsion with a 10 denatured protein and optional ingredients, and c) shaping the meat substitute. It has been found that in patatin-bound meat substitutes, binding is best achieved by combining the ingredients with a binding emulsion comprising water, a lipid, and a binder comprising native patatin. By first preparing a 15 binding emulsion comprising water, a lipid, and a binder comprising native patatin, and subsequently combining this emulsion with the other ingredients, among which in particular the denatured protein, the adhesion of the meat substitute is improved, relative to a meat product of the same composition, but which h