CN-122003180-A - Meat analogue products comprising yeast single cell protein products

Abstract

The present invention relates to a meat analogue product comprising an organized plant protein, a binder, a flavour and 0.5 to 10% (w/w) of a yeast single cell protein product, wherein the yeast single cell protein product comprises Saccharomycetales yeast cells or parts thereof.

Inventors

• Dadiva Ersak Fan
• CAROL ANDREA ROA ENGEL
• Petrus Paulus Heraldus Anna Felhofen

Assignees

• 帝斯曼知识产权资产管理有限公司

Dates

Publication Date

20260508

Application Date

20241025

Priority Date

20231025

Claims (15)

1. 1. A meat analogue product comprising a textured vegetable protein, a binder, a flavour and 0.5% to 10% (w/w) of a yeast single cell protein product, wherein the yeast single cell protein product comprises Saccharomycetales yeast cells or a portion thereof.
2. 2. The meat analogue product of claim 1, wherein the yeast single cell protein product comprises Saccharomycetales yeast cells of 34% (w/w) or more protein per gram dry weight, preferably Saccharomycetales yeast cells of 41% (w/w) or more protein per gram dry weight, more preferably Saccharomycetales yeast cells of 42.5% (w/w) or more protein per gram dry weight.
3. 3. A meat analogue product according to claim 1 or claim 2, wherein the Saccharomycetales yeast cell is a yeast cell from the genus Cyberlindnera, kluyveromyces, wickerhamomyces, pichia or Yarrowia, preferably from the genus Cyberlindnera or Kluyveromyces or Wickerhamomyces, Preferably, wherein the Saccharomycetales yeast cells are from Cyberlindnerajadinii, kluyveromyceslactis, wickerhamomyces anomalus, pichia anomala or Yarrowia lipolytica, preferably from Cyberlindnera jadinii, kluyveromyces lactis, wickerhamomyces anomalus, Preferably, wherein the Saccharomycetales yeast cell is or is derived from CyberlindnerajadiniiATCC 26387、Cyberlindnera jadinii FERM-BP1656、Wickerhamomyces anomalus IFO 569、Wickerhamomyces anomalus CBS 1980、Cyberlindnera jadinii ATCC 9950、Kluyveromyces lactis CBS 2896、Wickerhamomyces anomalus CBS 2576 or Yarrowia lipolytica CBS 7504, preferably Cyberlindnerajadinii ATCC 26387、Cyberlindnera jadinii FERM-BP1656、Wickerhamomyces anomalus IFO 569、Wickerhamomyces anomalus CBS 1980、Cyberlindnera jadinii ATCC 9950 or Kluyveromyces lactis CBS 2896.
4. 4. The meat analogue product of any one of the preceding claims, wherein the weight loss of the meat analogue product after cooking the meat analogue product is less than 5%.
5. 5. The meat analogue product of any one of the preceding claims, wherein the textured vegetable protein is selected from soy protein, pea protein, lentil protein, lupin protein, wheat gluten, canola protein, soy protein, or a combination thereof.
6. 6. The meat analogue product of any one of the preceding claims, wherein the binder is selected from the group consisting of gellan gum, methylcellulose, egg white, wheat gluten, fermented proteins, beta-glucan, calcium alginate gel and starch-based binders or combinations thereof.
7. 7. The meat analogue product of any one of the preceding claims, further comprising a nutrient, preferably wherein the nutrient comprises both vitamins and minerals, preferably vitamins selected from the group consisting of B2, B3, B6 and B12, preferably minerals selected from the group consisting of iron, selenium and zinc.
8. 8. The meat analogue product of any one of the preceding claims, further comprising a vegetable oil and/or vegetable fat.
9. 9. The meat analogue product of any one of the preceding claims, wherein the amount of the yeast single cell protein product is 1% to 8% (w/w) of the meat analogue product.
10. 10. The meat analogue product of any one of the preceding claims, wherein the yeast single cell protein product comprises dried Saccharomycetales yeast cells, preferably wherein the dried Saccharomycetales yeast cells are whole or crushed or a mixture of whole and crushed cells.
11. 11. The meat analogue product of any one of the preceding claims which is a hamburger, a ground meat or a meat ball.
12. 12. The meat analogue product of any one of the preceding claims, wherein the meat analogue product is raw and optionally frozen and requires cooking prior to consumption.
13. 13. A method of preparing a meat analog product comprising the steps of preparing a dough and adding 0.5% to 10% (w/w) of a yeast single cell protein product to the dough, forming the dough into a meat analog product.
14. 14. The method of claim 13, further comprising freezing the meat analog product.
15. 15. Use of a yeast single cell protein product for improving dough properties of a meat analogue product or for improving the cooking experience of a meat analogue product, preferably wherein the yeast single cell protein product comprises Saccharomycetales yeast cells.

Description

Meat analogue products comprising yeast single cell protein products Technical Field The present invention relates to a meat analogue product and a method for preparing the same. The invention also relates to the use of the yeast single cell protein product. Background As market demand for vegetarian products increases, meat analogs become increasingly available. For example, meat analogue hamburgers have been developed that closely mimic the texture and taste of real meat hamburgers. Vegetable proteins are a common ingredient in most meat analog products. The challenge in using vegetable proteins instead of animal proteins is to provide a good texture that is perceived as authentic meat. For example, the challenge is to produce meat analogue products having improved fat and moisture retention when cooking the meat analogue products. For example, when cooked by baking, grilling or frying, the ground meat patties lose some of their moisture and experience weight loss. This weight loss causes the cooked meat product to shrink. The total moisture loss in any meat due to cooking out of the natural juice is an inevitable consequence of the cooking process and results in a reduced perceived juiciness. WO2006034172 discloses soy protein fractions and reports that soy absorbs fat, thereby reducing fat excretion during cooking. The reported cooking yields are still only about 90% -93%. Wi et al Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non animal based liquid alternatives, MDPI, Foods 2020, 9, 461 disclose the study of meat analogs comprising textured vegetable proteins, soy protein isolates, and other liquid additives. These papers indicate that water + soy protein isolate results in a cooking loss of 12% to 14%. Food manufacturers produce meat analogs by first preparing a dough, then shaping the dough into the desired meat analog form, and typically freezing. The refrigerated or frozen product is then sold to consumers who eat after preparing the hamburger. Dough properties are an important feature of food manufacturers to achieve efficient and scalable manufacturing processes. For example, when the dough is too viscous, problems on the production line may be raised. Another problematic phenomenon is dough softening, in which the shaped meat analogue loses its shape. Another challenge of meat analog products is providing a cooking experience that highly mimics the experience of real meat products. Plant-based meat analogs often provide excessive exudates (bleeding) during cooking, resulting in a soft-rotten (mousy) or foamy cooking experience that is not consistent with a true meat cooking experience. Disclosure of Invention This object, among other objects, is solved by providing a meat analogue product according to the appended claims. In particular, the present invention relates to a meat analogue product comprising an organized plant protein, a binder, a flavour and/or a yeast single cell protein product of 0.5 to 10% (w/w), preferably wherein the yeast single cell protein product comprises Saccharomycetales yeast cells or parts thereof. Surprisingly, the inventors have found that a meat analogue product comprising a yeast single cell protein product provides a dough that is easy to handle, as the dough is firm and non-sticky. This allows for the processing of dough in an industrial scale unit operation. In addition, meat analog products comprising yeast single cell proteins have less exudates during cooking, providing consumers with a more authentic (authenticac) cooking experience. The term "meat analogue product" or meat substitute, as used in the context herein, refers to a product that does not contain animal proteins and is therefore suitable for use as a vegetarian or pure vegetarian meat replacement product and has an appearance that mimics an animal meat based product. In the context of the present invention, the term "single cell protein" (also optionally abbreviated herein as "SCP") refers to a protein obtained from and/or derived from a (single cell) microorganism. Thus, SCP may refer to, for example, a protein purified and/or isolated from a cell culture of a microorganism. Alternatively or additionally, SCP may refer to a microbial protein, which is a dead dry microbial cell. Thus, a "single cell protein product" or "SCP product" may or may not comprise one or more selected from the group consisting of whole (single cell) microbial cells, disrupted (single cell) microbial cells, isolated proteins obtained from one or more (single cell) microorganisms, isolated proteins derived from one or more (single cell) microorganisms, purified proteins obtained from one or more (single cell) microorganisms, and purified proteins derived from one or more (single cell) microorganisms. Although (single-cell) microorganisms may refer to bacteria, fungi (such as yeasts) and/or algae, according to the invention, said (single-