阅读说明：本技术 包含结构化水相的食用组合物 (Edible composition comprising a structured aqueous phase ) 是由 M·梅勒马 R·J·科佩尔特 L·M·弗伦德里格 于 2020-01-31 设计创作，主要内容包括：本发明涉及食用组合物,其包含至少5重量％的含有至少5重量％的变性马铃薯糖蛋白和豆类种子球蛋白的组合的结构化水相。本发明进一步涉及通过将水性液体与未变性马铃薯糖蛋白和未变性豆类种子球蛋白混合,随后加热至至少55℃的温度来制备这种食用组合物的方法。(The present invention relates to an edible composition comprising at least 5 wt.% of a structured aqueous phase containing at least 5 wt.% of a combination of denatured patatin and legume seed globulins. The invention further relates to a method for preparing such an edible composition by mixing an aqueous liquid with undenatured patatin and undenatured legume seed globulins, followed by heating to a temperature of at least 55 ℃.)

1. An edible composition comprising at least 5% by weight of a structured aqueous phase containing a combination of patatin and legume seed globulins, the structured aqueous phase containing:

60-98% by weight of water;

1-15% by weight of denatured patatin;

1-15% by weight of legume seed globulins selected from the group consisting of 7S globulins, 11S globulins, and combinations thereof;

wherein the combination of denatured patatin and the legume seed globulin is present in the structured aqueous phase at a concentration of at least 5 wt%.

2. The edible composition of claim 1 wherein the denatured patatin and the legume seed globulin are present in a weight ratio of 4:1 to 1: 4.

3. The edible composition according to claim 1 or 2, wherein the structured aqueous phase contains 0.1-15 wt% of dissolved alkali chloride salt.

4. The edible composition of any preceding claim, wherein the structured aqueous phase comprises 10-100% by weight of the edible composition.

5. The edible composition according to any of the preceding claims, wherein the edible composition comprises 1-82 wt.% fat phase.

6. The edible composition according to any preceding claim wherein the pH of the structured aqueous phase ranges from 6.0 to 8.5.

7. The edible composition according to any one of the preceding claims, wherein the structured aqueous phase contains 0.1-20% of legume seed albumin by weight of legume seed globulin.

8. The edible composition of any preceding claim, wherein the legume seed globulin is a piscine.

9. The edible composition of any preceding claim, wherein the denatured potato glycoprotein is denatured potato glycoprotein.

10. The edible composition according to any one of the preceding claims, wherein the edible composition is a meat substitute product comprising 30-65 wt.% of the structured aqueous phase and 10-70 wt.% of hydrated texturized vegetable protein fibers comprising 40-90 wt.% of vegetable protein, preferably selected from pea protein, lupin protein, rice protein, wheat protein (gluten protein) and combinations thereof, and 20-75 wt.% of water.

11. A reconstitutable meat substitute product comprising, by weight of the reconstitutable meat substitute product:

2-35% by weight of undenatured patatin;

2-35% by weight of undenatured legume seed globulins selected from the group consisting of 7S globulins, 11S globulins, and combinations thereof;

20-65% by weight of texturized vegetable protein fiber;

5-50% by weight of an oil;

2-12% by weight of salt; and

0-15% by weight of water.

12. Use of a combination of patatin and legume seed globulin selected from the group consisting of 7S globulin, 11S globulin, and combinations thereof, for structuring the aqueous phase of an edible composition.

13. A method of making an edible composition according to any of claims 1-11, the method comprising mixing an aqueous liquid with (i) undenatured patatin and (ii) undenatured legume seed globulin selected from the group consisting of undenatured 7S globulin, undenatured 11S globulin, and combinations thereof, followed by heating to a temperature of at least 55 ℃.

14. The method of claim 13 wherein the undenatured legume seed globulin is provided in the form of a protein isolate containing at least 50% by weight undenatured legume seed globulin selected from the group consisting of undenatured 7S globulin, undenatured 11S globulin, and combinations thereof.

15. The method of claim 13 or 14, wherein the patatin is provided in the form of a protein isolate comprising at least 50 wt.% patatin.

Technical Field

The present invention relates to an edible composition comprising at least 5 wt.% of a structured aqueous phase containing at least 5 wt.% of a combination of denatured patatin and legume seed globulins.

The invention further relates to a method for preparing such an edible composition by mixing an aqueous liquid with undenatured patatin and undenatured legume seed globulins, followed by heating to a temperature of at least 55 ℃.

Background

The use of vegetable proteins as substitutes for animal proteins in food products is a subject of increasing interest. Legume seed proteins, in addition to their nutritional properties, also provide advantageous functional properties, such as the ability to form gel structures in water. The main requirement for the formation of a gel structure is the unfolding of the legume seed globular protein. During heat denaturation, the native protein conformation unfolds, exposing functional groups (such as sulfhydryl or hydrophobic groups). Disulfide bond formation and hydrophobic interactions lead to protein aggregation. If the protein concentration is above its critical gelling point, aggregation will result in the formation of a gel structure. Examples of legume seed proteins capable of forming an aqueous gel include soy protein, lupin protein and pea protein.

The major legume seed storage proteins are commonly referred to as "globulins" because they are salt soluble at neutral pH. This clearly distinguishes them from the major seed storage proteins of cereals (such as wheat, barley and rye), which are insoluble in salt solutions and are called "prolamins". Legume seed globulins can be divided into two distinct categories, called 7S and 11S, according to their sedimentation coefficient. Other seed proteins are also recognized as having a storage function, for example, pea albumin. Legume seed globins 7S and 11S are also referred to as pisolin and legumin types, respectively.

O' Kane (Molecular characterization and heat-induced transformation of pea vicilin and legumin, thesis, Wageningen University, the Netherlands (2004)) describes the isolation of two pea globulin fractions from peas and the gelling behavior of these fractions under various pH and ionic strength conditions. The force to produce pea legumin gels with different gel strengths (measured using small deformation rheology) was also investigated.

Patatin is a glycoprotein found in potatoes (Solanum tuberosum). The main function of patatin is as a storage protein, but it also has lipase activity and can cleave fatty acids from membrane lipids. In potato tubers, patatin comprises about 40% of soluble proteins.

Creusot et al (Rheological properties of protein gels compounded with beta-lactoglobulin, ovalbumin, and globulin, J Sci Food agric.2011.1/30 days; 91(2):253-61) reported that patatin was found to form gels with small deformation Rheological properties comparable to typical Food proteins, and that at concentrations where the elastic moduli of all proteins are similar, the frequency and strain dependence were comparable. The authors concluded that patatin is a promising protein for use as a gelling agent in food applications.

US 2008/0118607 describes a method for producing an emulsified meat product, the method comprising:

extruding a plant protein material under conditions of elevated temperature and pressure to form a structured plant protein product comprising substantially aligned protein fibers, wherein the plant protein material is selected from the group consisting of legumes, corn, peas, rapeseed, sunflower, sorghum, rice, amaranth, potato, tapioca, arrowroot, canna, lupin, canola, wheat, oats, rye, barley and mixtures thereof; and

mixing the structured plant protein product with animal meat to form an emulsified meat product.

US 2017/0196243 describes a liquid nutritional composition comprising:

a carbohydrate, and

a protein system, wherein the protein system comprises potato protein in an amount of 20 to 100% by weight of total protein and non-potato protein in an amount of 0 to 80% by weight of total protein, and

wherein the liquid nutritional composition is substantially clear.

Example 1 describes a nutritional milkshake containing potato protein (0.989 wt%) and soy protein (0.337 wt%).

US 2011/0144006 describes a protein composition for influencing insulin levels in an individual comprising at least 76% (w/v) of a protein from at least one plant source and at least 0.2% of at least one free amino acid. The examples describe protein compositions containing 40 wt.% potato protein and 40 wt.% pea protein or a combination of 26 wt.% potato protein and 43.2 wt.% pea protein. The protein composition can be used to prepare a beverage by mixing 30 grams of the protein composition with 500ml of water.

US 2011/0305798 describes a powder with a combined amino acid profile that reflects the amino acid profile of human breast milk proteins. The examples describe a powder containing 43.2 wt% pea protein, 25.9 wt% potato protein and 12.9 wt% soy protein and a powder containing 49.4 wt% pea protein and 20.6 wt% potato protein.

US 2017/0042209 describes a composition for use as a meal replacement comprising administering to an individual a composition comprising added fruit (Sacha inchi) protein, pea protein, rice protein and potato protein in an amount effective to maintain healthy weight and lean body mass. The composition may be provided in the form of a beverage and preferably contains 5-10 grams pea protein and 5-10 grams potato protein.

Disclosure of Invention

The inventors have surprisingly found that a combination of (i) patatin and (ii) legume seed globulin 7S and/or 11S is capable of forming an aqueous gel at relatively low protein concentrations. More specifically, the aforementioned legume seed globulins were found to enhance the water structuring ability of denatured patatin. This synergistic interaction has not been described previously.

Accordingly, the present invention relates to an edible composition comprising at least 5 wt.% of a structured aqueous phase containing a combination of patatin and legume seed globulins 7S and 11S, the structured aqueous phase containing:

60-98% by weight of water;

1-15% by weight of denatured patatin;

1-15% by weight of legume seed globulins selected from the group consisting of 7S globulins, 11S globulins, and combinations thereof;

wherein the combination of denatured patatin and the legume seed globulin is present in the structured aqueous phase at a concentration of at least 5 wt%.

Furthermore, the present invention provides a process for the preparation of such an edible composition, said process comprising mixing an aqueous liquid with undenatured patatin and undenatured legume seed globulins, followed by heating to a temperature of at least 55 ℃.

The invention also relates to the use of a combination of patatin and legume seed globulin selected from the group consisting of 7S globulin, 11S globulin, and combinations thereof, for structuring the aqueous phase of an edible composition.

Detailed Description

A first aspect of the invention relates to an edible composition comprising at least 5 wt.% of a structured aqueous phase containing a combination of patatin and legume seed globulins, the structured aqueous phase containing:

60-98% by weight of water;

1-15% by weight of denatured patatin;

1-15% by weight of legume seed globulins selected from the group consisting of 7S globulins, 11S globulins, and combinations thereof;

wherein the combination of denatured patatin and the legume seed globulin is present in the structured aqueous phase at a concentration of at least 5 wt%.

As used herein, the term "structured aqueous phase" refers to an aqueous phase comprising a three-dimensional network containing at least one of legume seed globulin 7S and 11S. Dispersed in a structured aqueous phase and having a volume of more than 0.1 μm³Is not considered to be part of the structured aqueous phase.

As used herein, the term "legume seed" refers to a seed of a plant belonging to the family leguminosae (Fabaceae). Well known legumes include alfalfa, clover, pea, chickpea, lentil, lupin, mesquette, carob, soybean, peanut, and tamarind.

As used herein, the term "7S globulin" refers to a protein found in legume seeds that is soluble in dilute salt solutions and has a sedimentation coefficient of 7-8S. The 7S globulin is usually found as a trimer with an apparent molecular weight of 150 to 190kDa, each subunit having a molar mass of about 50-70 kDa. Subunits associate through hydrophobic and hydrogen bonding interactions, without the contribution of disulfide bonds. Denaturation of 7S globulin typically occurs at a temperature in the range of 71 to 83 ℃. The thermal denaturation temperature of 7S globulin is affected by, for example, ionic strength.

As used herein, the term "11S globulin" refers to a protein found in legume seeds that is soluble in dilute salt solutions and has a sedimentation coefficient of 11-12S. 11S globulin is usually isolated from the legume seed as a 300-450kDa hexamer. Each of these subunits is composed of an acidic polypeptide of about 30-40kDa and a basic polypeptide of about 20kDa, which are linked together by disulfide bonds. Denaturation of 11S globulin typically occurs at temperatures above 85 ℃.

As used herein, the term "patatin" is a water-soluble glycoprotein found in potatoes (Solanum tuberosum). Patatin typically has a molecular weight of 40-42kDa and an isoelectric point of about 5. At neutral pH and ambient temperature, patatin exists as dimers held together by non-covalent hydrophobic interactions. Patatin is typically denatured at temperatures ranging from 55-60 ℃.

As used herein, the term "denaturation" in relation to a protein refers to a protein that has undergone tertiary structure disruption.

Weight percentages are provided relative to the total weight of the edible composition, unless otherwise specified.

Examples of edible compositions encompassed by the present invention include (reconstitutable) meat substitutes, protein beverages, desserts, sauces, soups, binders for fruits, nuts, and cereal bars.

The water content of the structured aqueous phase preferably ranges from 65 to 98 wt.%, more preferably from 68 to 96 wt.%, and most preferably from 70 to 94 wt.%.

The legume seed globulins selected from the group consisting of 7S globulins, 11S globulins and combinations thereof are preferably contained in the structured aqueous phase at a concentration of 2-13 wt.%, more preferably at a concentration of 3-12 wt.%, and most preferably at a concentration of 4-10 wt.%.

Typically, the structured aqueous phase contains 0.5 to 9 wt%, more preferably 1 to 8 wt%, and most preferably 2 to 7 wt% of legume seed 7S globulin.

The legume seed 11S globulin is preferably contained in the structured aqueous phase at a concentration of 0.4-7 wt%, more preferably 0.8-6 wt%, and most preferably 1.5-5 wt%.

Synergistic interaction between denatured potato glycoprotein and legume seed globulin was observed for both undenatured and denatured legume seed globulin. However, the synergistic effect is most pronounced in cases where the legume seed globulins are also denatured. Thus, in a particularly preferred embodiment, the structured aqueous phase contains at least 1 wt.%, more preferably at least 2 wt.%, even more preferably at least 3 wt.%, and most preferably at least 5 wt.% of denatured legume seed globins selected from the group consisting of denatured 7S globins, denatured 11S globins, and combinations thereof.

The denatured patatin is preferably comprised in the structured aqueous phase in a concentration of 2-14 wt.%, more preferably in a concentration of 3-12 wt.%, and most preferably in a concentration of 4-10 wt.%.

According to a particularly preferred embodiment, the combination of denatured legume seed globulins and denatured patatin is present in the structured aqueous phase at a concentration of 6-28 wt.%, more preferably 7-25 wt.%, and most preferably 8-20 wt.%.

In addition to denatured legume seed globulin and denatured potato glycoprotein, the structured aqueous phase may suitably contain one or more gelling agents and/or thickeners. The addition of such gelling agents and/or thickeners may be advantageous because it may reduce the amount of legume seed globulins and patatins needed to achieve sufficient water structuring.

According to a preferred embodiment, the structured aqueous phase contains 0.1 to 8 wt.%, more preferably 0.5 to 5 wt.%, and most preferably 0.7 to 3 wt.% of water-insoluble plant fibers. Preferably, the water-insoluble plant fiber has been isolated from legumes, cereals, citrus peels, sugar beets or from stem material from sugar cane, wheat, oats or bamboo. More preferably, the water-soluble plant fibres have been isolated from peas, citrus peels or sugar beets. Most preferably, the water-insoluble plant fibres have been separated from peas.

The denatured patatin and legume seed globulin are preferably present in the structured aqueous phase in a weight ratio of from 4:1 to 1:4, more preferably in a weight ratio of from 2: 1 to 1: 2, and most preferably in a weight ratio of from 2: 3 to 3: 2.

In another preferred embodiment, neither the denatured patatin nor the legume seed globulins in the structured aqueous phase are crosslinked by transglutaminase treatment. Even more preferably, none of these proteins are cross-linked.

The structured aqueous phase of the edible composition preferably has a pH in the range of 6.0 to 8.5. More preferably, the edible composition has a pH range of 6.1 to 8.0, most preferably 6.2 to 7.5.

According to a particularly preferred embodiment, the structured aqueous phase contains 0.1 to 15 wt.%, more preferably 0.25 to 8 wt.%, and most preferably 0.5 to 3 wt.% of dissolved alkali chloride salt. The alkali metal chloride salt is preferably selected from the group consisting of sodium chloride, potassium chloride and combinations thereof.

The structured aqueous phase preferably comprises from 10 to 100 wt%, more preferably from 20 to 85 wt%, and most preferably from 30 to 70 wt% of the edible composition.

According to a particularly preferred embodiment, the structured aqueous phase is a gelled aqueous phase, wherein the gel network comprises patatin.

In addition to the structured aqueous phase, the edible composition of the invention may suitably contain one or more further phases which are not mixed with the structured aqueous phase. An example of such a further phase is a fatty phase, e.g. a dispersed fatty phase. According to an advantageous embodiment, the edible composition is an oil-in-water emulsion, wherein the continuous aqueous phase is formed by a structured aqueous phase. The structured aqueous phase prevents coalescence of the dispersed fatty phase, thereby stabilizing the oil-in-water emulsion. Examples of oil-in-water emulsions encompassed by the present invention include (reconstitutable) meat substitutes, protein beverages, desserts, mayonnaise, sauces and soups.

According to a preferred embodiment, the edible composition contains 1-82 wt.%, more preferably 2-40 wt.%, and most preferably 3-20 wt.% of the dispersed fat phase.

Typically, the combination of the structured aqueous phase and the fat phase comprises at least 20 wt%, more preferably at least 30 wt%, and most preferably from 40 to 100 wt% of the edible composition.

According to another particularly preferred embodiment, the edible composition is a sausage comprising 45-97% by weight of a structured aqueous phase, 2-40% by weight of a dispersed oil phase and 1-20% by weight of dispersed solid or semi-solid particles of an edible material other than oil. Even more preferably, the sausage comprises 50-90 wt% of the structured aqueous phase, 5-35 wt% of the dispersed oil phase and 5-20 wt% of dispersed solid or semi-solid particles of edible material other than oil.

In addition to the structured aqueous phase, the edible composition of the invention may suitably contain a separate phase in the form of solid or semi-solid particles or fibres (the dry matter of which consists mainly of proteins and/or polysaccharides). Preferably, at least 60 wt.%, more preferably at least 70 wt.%, and most preferably at least 80 wt.% of the dry matter contained in the above particles or fibres consists of protein and/or polysaccharide.

According to a particularly preferred embodiment, the edible composition of the invention contains, in addition to the structured aqueous phase, at least 10 wt.%, more preferably at least 20 wt.%, and most preferably 30-90 wt.% hydrated Textured Vegetable Protein (TVP) fibers containing at least 50 wt.% protein by weight of dry matter. The structured aqueous phase may act as a binder, binding the hydrated TVP fibers together and imparting a juicy mouthfeel. Typically, the hydrated TVP fibers have a moisture content ranging from 20 to 80 weight percent, more preferably from 50 to 75 weight percent.

The protein component of the above protein fibers preferably contains at least 40 wt.%, more preferably at least 60 wt.%, and most preferably at least 80 wt.% of a vegetable protein selected from the group consisting of pea protein, lupin protein, rice protein, wheat protein, and combinations thereof.

According to a particularly preferred embodiment, the edible composition of the invention is a meat substitute product. Examples of meat substitute products that may suitably comprise the structured aqueous phase of the present invention include vegetarian and vegetarian alternatives to hamburgers, meatballs, steaks, blue strips, fish fillets, chicken nuggets, meat rolls, beef tenderloin, sausages, and cold cut meat.

A preferred embodiment of the meat substitute product of the present invention comprises 30-65 wt% of a structured aqueous phase and 10-70 wt% of hydrated TVP fibers comprising 40-90 wt% of a vegetable protein, preferably selected from the group consisting of pea protein, lupin protein, rice protein, wheat protein (gluten protein) and combinations thereof, and 20-75 wt% of water.

Legume seed globulins are preferably introduced into the edible composition of the present invention in the form of a highly purified protein isolate having a low starch and legume seed albumin content. Thus, in a preferred embodiment, the structured aqueous phase contains 0-20%, more preferably 0-15%, and most preferably 0-10% by weight of the legume seed globulins of legume seed albumin.

The structured aqueous phase of the edible composition preferably contains less than 10% by weight of starch. More preferably, the starch content of the structured aqueous phase is less than 5 wt.%, most preferably less than 2 wt.%.

The denatured legume seed globulins in the structured aqueous phase are preferably obtained from legumes selected from the group consisting of pea (Pisum sativum), soybean, lupin, peanut, kidney bean and broad bean. More preferably, the denatured legume seed globulins are obtained from peas and/or lupins. Most preferably, the denatured legume seed globulins are obtained from peas.

The denatured patatin used according to the invention is most preferably denatured patatin.

Another aspect of the invention relates to a reconstitutable meat substitute product comprising:

2-35% by weight of undenatured patatin;

2-35% by weight of undenatured legume seed globulins selected from undenatured 7S globulins, undenatured 11S globulins, and combinations thereof;

20-65% by weight of Texturized Vegetable Protein (TVP) fibers;

5-50% by weight of an oil;

2-12% by weight of salt; and

0-15% by weight of water.

According to a particularly preferred embodiment, the reconstitutable meat substitute product comprises from 0.5 to 20% by weight, more preferably from 0.8 to 10% by weight, of herbs and/or spices.

As used herein, the term "reconstitutable" refers to an edible composition (e.g., meat substitute product) comprising 0-15% by weight water to which an aqueous liquid can be added (preferably by the consumer) to provide a reconstituted (meat substitute) product, wherein the reconstituted product preferably comprises at least 5% by weight of a structured aqueous phase comprising a combination of patatin and legume seed globulin, the structured aqueous phase comprising:

60-98% by weight of water;

1-15% by weight of denatured patatin;

1-15% by weight of legume seed globulins selected from the group consisting of 7S globulins, 11S globulins, and combinations thereof;

wherein the combination of denatured patatin and legume seed globulin is present in the structured aqueous phase at a concentration of at least 4 wt%.

Recoverable products are well known products in supermarkets, sometimes also referred to as ready-to-eat products. Typically, these products are containers or sachets of dry powders, granules and flakes. Prior to use, the consumer typically adds liquid to make a reconstituted product according to the instructions-sometimes with the application of heat. The reconstituted product-after cooking/cooling if necessary-is consumed. Examples of ready-to-eat products include ready-to-eat soups, ready-to-eat desserts or even sachets of egg powder. In the present case, the reconstitutable meat substitute product will preferably be sold in powder, pellet and/or flake form. The consumer is typically instructed on the package to add water or another liquid to make a reconstituted meat substitute. Typically this will have the consistency of ground meat or dough. The consumer may then form a patty or meatball for cooking, e.g., grilling, frying, to prepare a vegetarian hamburger or meatball.

Preferably, the reconstitutable edible composition (i.e. the meat substitute product) is packaged together with instructions instructing the consumer to add an aqueous liquid, e.g. water, to provide the meat substitute product as defined herein.

Preferably, 10 to 60 parts by weight of the reconstitutable meat substitute product is mixed with 40 to 90 parts by weight of water, more preferably 30 to 50 parts by weight of the reconstitutable meat substitute product is mixed with 50 to 70 parts by weight of water.

The reconstitutable meat substitute product is preferably mixed with an aqueous liquid to provide a (reconstituted) meat substitute product. The reconstituted meat substitute product is, for example, a dough-like substance that can be formed into a pellet, patty or other shape, or can be stuffed into a sausage casing. After shaping or filling, the meat substitute product can be heated to denature the patatin, thereby "setting" the product.

Preferably, the reconstitutable meat substitute product comprises 2.5-25 wt%, more preferably 3-15 wt% undenatured potato glycoprotein.

The reconstitutable meat substitute product preferably contains undenatured legume seed globulins at a concentration of 2.5-25 wt.%, more preferably 3-15 wt.%.

The combination of undenatured patatin, undenatured legume seed globulins and TVP fibers preferably comprises at least 45 wt%, more preferably at least 60 wt% of the reconstitutable meat substitute product.

The moisture content of the reconstitutable meat substitute product preferably does not exceed 12% by weight, more preferably it does not exceed 10% by weight.

Another aspect of the invention relates to the use of a combination of patatin and legume seed globulin selected from the group consisting of 7S globulin, 11S globulin, and combinations thereof, for structuring the aqueous phase of an edible composition. Preferably, neither patatin nor legume seed globulin used is cross-linked by transglutaminase treatment. Even more preferably, none of these proteins are cross-linked.

The above-mentioned use of the combination of potato glycoprotein and legume seed globulin preferably comprises mixing an aqueous liquid with undenatured legume seed globulin and undenatured potato glycoprotein followed by heating to denature at least a portion of the potato glycoprotein, more preferably to denature at least a portion of the potato glycoprotein and at least a portion of the legume seed globulin.

According to a particularly preferred embodiment, the combination of legume seed globulins and patatin is used to structure the aqueous phase of the meat substitute product.

Yet another aspect of the present invention relates to a method of preparing an edible composition as described above, comprising mixing an aqueous liquid with (i) undenatured potato glycoprotein and (ii) undenatured legume seed globulin selected from the group consisting of undenatured 7S globulin, undenatured 11S globulin, and combinations thereof, followed by heating to a temperature of at least 55 ℃, more preferably at least 65 ℃, even more preferably at least 75 ℃, and most preferably at least 85 ℃.

The heating is preferably sufficient to denature at least 30%, more preferably at least 60%, and most preferably at least 80% by weight of the undenatured legume seed globulins.

The heating step of the present process preferably denatures at least 60 wt%, more preferably at least 80 wt%, and most preferably at least 90 wt% of the undenatured patatin.

According to a particularly preferred embodiment, the aqueous liquid is mixed with undenatured legume seed globulins and undenatured patatin to produce a protein solution having a pH in the range of 6.0 to 8.5. More preferably, the pH of the protein solution ranges from 6.1 to 8.0, most preferably from 6.2 to 7.5.

According to another preferred embodiment, the oil is preferably mixed together with the aqueous liquid before the addition of the aqueous liquid, or after the addition of the aqueous liquid to the undenatured potato glycoprotein and the undenatured legume seed globulins (protein solution). Preferably, the oil is mixed into the protein solution.

According to a preferred embodiment, the undenatured legume seed globulin is provided in the form of a protein isolate containing at least 50 wt%, more preferably at least 70 wt%, and most preferably at least 85 wt% of undenatured legume seed globulin selected from the group consisting of undenatured 7S globulin, undenatured 11S globulin, and combinations thereof.

The patatin is preferably provided in the form of a protein isolate containing at least 50 wt.%, more preferably at least 70 wt.%, and most preferably at least 90 wt.% patatin.

A particularly preferred embodiment of the present process is a process for the preparation of a meat substitute product, said process comprising the step of introducing TVP fibers as defined above prior to the heating step.

The invention is further illustrated by the following non-limiting examples.

Examples

Example 1

An aqueous protein solution having a protein content of 10 wt% was prepared according to the formulation shown in table 1. Subsequently, after heating the protein solutions to 90 ℃, G' (elastic modulus) of samples of these protein solutions was measured.

The protein solution was prepared in a plastic container (polypropylene, size: height 70mm, diameter 50mm, VWR International, USA). Demineralized water was introduced into the vessel along with a magnetic stir bar. While stirring, add the protein powder and stir until completely dispersed.

Rheological data were obtained using a TA Instrument AR 2000ex rheometer (available from TA Instruments). The samples were measured using a temperature controlled grit blasting floor geometry and a grit blasting floor probe with a diameter of 40 mm. The material properties were measured between the two plates with a measurement gap of 1 mm. Data were collected using the following procedure:

place 1 ml of the solution on the sandblasted base plate geometry at 20 ℃. After lowering the top plate to the measurement position, the normal force is set to zero, the adjustment step normal (axial) force is set to 0.0N, and the sensitivity is set to 0.1N.

The sample is then heated to 90 ℃ during which the viscosity is measured at a shear rate of 50 reciprocal seconds. Step 1 (see below) was automatically started as soon as the sample reached a viscosity of 1Pa/s, followed by step 2. If after 6 minutes a viscosity of 1Pa/s is not reached, step 2 is started manually.

οStep 1Time-based scanning: the samples were covered with a thin layer of mineral oil (light white mineral oil, catalog number 100512-. Viscoelastic properties of the samples were measured by shaking the plate at 90 ℃ for 10 minutes at a frequency of 1Hz and a strain of 0.1%.

οStep 2The temperature ramp was started, the strain measured at a rate of 5 ℃/min, 0.1% oscillation and the frequency of 1Hz to reduce the temperature of the device from 90 ℃ to 20 ℃. An additional 5 minutes of equilibration was allowed at 20 ℃ and 20 minutes after initiation of step 2, G' was recorded. All protein preparations were measured in duplicate and the results are summarized in table 1.

TABLE 1

¹ 200 from Avebe

² S85F available from Roquette

Example 2

The structuring properties of the heat-treated aqueous solution of pea and potato proteins were compared with those of the heat-treated aqueous solution of soy and wheat proteins (gluten proteins). The following protein materials were used:

potato protein:200 from Avebe

Pea protein:S85F available from Roquette

Soy protein: soy Protein Isolate (SPI), available from Bulkpowder

Wheat protein: vital wheat gluten protein, available from Roquette

An aqueous protein solution was prepared according to the formulation shown in table 2 and G' was measured after heat treatment as described in example 1. The measurement results are also shown in table 2.

TABLE 2

Example 3

The structuring properties of the heat-treated aqueous solution of pea and potato proteins were compared with those of the heat-treated aqueous solution of soy and wheat proteins (gluten proteins) using the same protein material as in example 2, but at a higher protein concentration than in example 2.

300g of protein solution was prepared according to the formulation shown in Table 3 by dispersing the protein in water and stirring using a magnetic bar for 30 minutes. Each solution was then distributed evenly over 4 plastic containers (polypropylene, size: 70mm height, 50mm diameter, supplier: VWR International, USA), capped, and placed in an orbital Shaker (Innova 40Incubator Shaker, New Brunswick Scientific, USA) at ambient temperature. The shaker was then set to 180rpm and the temperature was brought to 85 ℃ over 75 minutes. The samples were then transferred to a 95 ℃ water bath and incubated for another 30 minutes. The sample was cooled to room temperature overnight.

Texture analysis was performed using a Brookfield LFRA texture analyzer (Massachusetts, USA) equipped with a cylindrical probe (probe diameter 6.35 mm; probe speed 2 mm/s; maximum deformation 25mm) and the maximum load was recorded in grams (called Stevens value). The pea/protein gel was penetrated 4 times (16 measurements) at different points in each of the 4 containers and the results were averaged. The soy-gluten sample was still completely liquid and therefore no Stevens values could be obtained. The measurement results are shown in table 3.

TABLE 3

Example 4

Meat substitute sausages comprising pea and potato proteins were prepared using the formulations shown in table 4.

TABLE 4

Composition (I)	By weight%
		Water (W)	63
Pea protein	10
		Potato protein	8
Pea fibre	1
		Rapeseed oil	15
Herbal medicine	1
		Salt (salt)	2
Total of	100

¹ S85F available from Roquette

² 200 from Avebe

³ I50M available from Roquette

Water was added to the stainless steel bowl of a Stephan chopper mixer (model UMC5, Schwarzenbek, germany). Pea protein, potato protein and pea fiber were weighed and mixed and added on top of the water. The mixer was then turned off and a 90% vacuum was applied. Subsequently, the contents were sheared at 1000rpm (two cutters) for 5 minutes while the spatula speed was set at 55 rpm. The vacuum was then released, the remaining ingredients were added, the vacuum was again applied at 90% and the material was sheared with a cutter knife at 300rpm for an additional 3 minutes. The resulting dough was transferred to a plastic decorating bag and then extruded into a cellulose casing ('Regular' 30mm diameter)', Viskase, Illinois, USA) and presoaked in water for 10 minutes. Joss stickThe sausages were roasted and pasteurized in water at 90 ℃ for 45 minutes and then stored at 5 ℃.

Example 5

Vegetarian meat balls were prepared according to the formulation shown in table 5 using pea protein and potato protein in different weight ratios (1: 9 to 9: 1).

TABLE 5

Composition (I)	By weight%
		Hydrated texturized pea protein1	42.0
Water (W)	40.0
		Pea protein and potato protein2	5.5
Pea fibre3	1.5
		Rapeseed oil	8.0
Herbal mixture	1.0
		Salt (salt)	2.0
Total of	100.0

¹ T65M available from Roquette (hydrated fiber containing about 30% by weight water)

²Available from RoquetteS85F with Avebe200 in combination

³ I50M available from Roquette

Vegetarian meat balls were prepared by first hydrating texturized pea protein. The binder solution was prepared as follows: pea protein isolate and potato protein isolate were first mixed with pea fibre flour and then dispersed into water using a blender accessory using an orbital mixer (Kenwood Cooking Chef Major, model KM08, UK) at maximum speed for 1 minute. This was followed by emulsifying the oil at maximum speed for 1 minute. Next, the hydrated texturized pea protein, the binder solution and the herbal mixture were mixed in the mixer using a K-blender attachment at speed 1 for 3 minutes. The resulting dough was hand formed into spherical balls weighing 15 + -0.2 grams and having a diameter of about 3 cm. The pellets were roasted in a water bath at 90 ℃ for 10 minutes. Next, the pellets were allowed to cool at ambient temperature for 10 minutes and hermetically sealed in clear polyethylene bags and stored overnight at 5 ℃.

The following day, the vegetarian meat balls were allowed to adjust to ambient temperature over 3 hours. The 8 pellets of each formulation were then individually subjected to a 50% strain compression test (using 30mm diameter pellets, which is about a 15mm probe run) using a Texture analyzer (ta.xt Plus, Texture Technologies, Scarsdale, NY) equipped with a 5cm diameter Perspex compression probe. The probe approaches the sample at a speed of 5mm/s and the compressive force is recorded after sensing a force of more than 5 grams (at a speed of 25 measurements per second). Table 6 shows the onset of cracking and the average compressive force at which the pellet cracked. "burst force" is defined as the first event when the recorded compression value is lower than the previous value.

TABLE 6

Example 6

The vegetarian meat balls of example 5 were placed in 750ml glass jars (14 balls per jar) together with 500 grams of acid sauce (Bertolli Basilico tomato paste, available from Unilever) and sterilized in an autoclave at 120 ℃ for 20 minutes. The jar was cooled at room temperature overnight. The pH of the sauce is about 5.

The hardness of the pellet was measured in the same manner as in example 5, except that this time a compressive force was recorded which deformed the pellet by 5mm (n-14). The results are shown in Table 7.

TABLE 7

Example 7

The vegetarian meat balls of example 6 were heated to 60 ℃ in a water bath and evaluated by an expert panel. It was found that increasing the ratio of potato protein to pea protein resulted in a mouth feel that became soft and hard and dried from juicy while increasing the springiness/bite feel. The most preferred balance between juicy appearance, juicy mouthfeel, hardness, bite and good dough formation is found in meatballs having a pea to potato protein range of 6: 4 to 4: 6.

Example 8

A reconstitutable meat analogue mixture was prepared according to the formulation shown in table 5 of example 5, wherein the pea to potato protein ratio was 1: 1. The reconstitutable mixture was prepared as follows: all powders (dry texturized pea protein, potato protein, pea fibre, herbal mixture and salt) were first mixed together until a homogeneous mass was obtained, after which the oil was mixed in.

A meat substitute product can be prepared from this reconstitutable mixture as follows: the reconstitutable mixture is mixed with 48 parts by weight of water 52 parts by weight, the ingredients are mixed until a viscous mass is obtained, and the dough is then hand-formed into balls, patties or other shapes.

The shaped (reconstituted) meat substitute dough may be cooked by simmering in near boiling sauce or water, by pan frying, deep frying, oven steaming, oven baking, sterilizing them in sauce, and combinations thereof. The preferred industrial cooking method is to fry the formed meat substitute pieces for 10 to 60 seconds followed by oven steaming, adding the steamed pieces to the sauce, and pasteurizing or sterilizing. Another preferred industrial cooking method is to roast the formed meat substitute pieces in near boiling water for 10 minutes, and then add the roasted pieces to the sauce and pasteurize or sterilize.

Example 9

Vegetarian meat balls were prepared as described in example 4 using pea protein and potato protein in a weight ratio of 1: 1. The dough was hand formed into 11 gram pellets and divided into 2 batches of 15 pellets each.

One batch of balls was fried in rapeseed oil at 175 ℃ for 1 minute, the other batch for 5 minutes, and both batches were steamed in a steam pot (stainless steel pot with mesh bottom and stainless steel lid placed over the stainless steel pot with boiling water) for 10 minutes.

Table 8 summarizes the weight of the two batches (15 pellets per batch): before frying, after frying and after steaming.

TABLE 8

Thereafter, both batches were sterilized in tomato paste as described in example 6. A pellet fried for 5 minutes absorbs more water from the sauce, which thickens the sauce and makes it appear more processed/darker.

Example 10

Protein solutions of different salt (NaCl) contents were prepared according to the formulations shown in table 9.

TABLE 9

¹ S85F available from Roquette

² 200 from Avebe

Using the procedure described in example 3, the protein solution was heat treated and cooled to ambient temperature, after which the Stevens value was also measured in the same manner as described in example 3.

The results are shown in table 10.

Watch 10

Example 11

Vegetarian meat balls were prepared according to the recipe shown in table 11. Meat substitute meatballs were prepared as described in example 5.

TABLE 11

Composition (I)	By weight%
		Hydrated texturized pea protein1	40.0
Water (W)	40.0
		Pea protein2	3.0
Potato protein3	3.0
		Wheat and plantain fiber4	3.0
Rapeseed oil	8.0
		Herbal mixture	1.0
Salt (salt)	2.0
		Total of	100.0

¹ T65M available from Roquette (hydrated fiber containing about 30% by weight water)

² S85F available from Roquette

³ 200 from Avebe

⁴Vitacel ME107, available from Rettenmaier. The wheat fiber is cellulose from stem material, and the herba plantaginis fiber is from hull