Field of the invention

The present invention relates to the field of meat analogues, in particular uncooked meat analogue products which have not been heated to more than 60°C before packaging.

Background of the invention

Meat is a cornerstone of meals in most countries in the developed world. Many meals are centered around a piece or pieces of meat as main course, for example: beef (steak, entrecote), pork (cutlet,) chicken (leg, breast). Minced meat of different animals are offered in the form of burgers, sausages, meat balls etc. Meat or pieces thereof can be breaded or battered and fried like schnitzel, nuggets, chicken wings etc. However, there is growing trend amongst consumers to replace meat with so-called meat analogues at least for a part of the week, so called flexitarians. It appears that the general public coming from a habit of eating meat is looking for meat-free alternative to replace the real-meat equivalent. As can be seen by the meat analogues offered to consumers in supermarkets, most if not all meat analogues are indeed analogues to the real-meat counterparts: so meat-free burgers, sausages, meatballs, pieces of chicken, schnitzel etc. They are typically offered in chilled cabinets just like to their real-meat equivalents.

Much of the development work has been directed to creating cooked meat analogues with the right structure, bite, juiciness, taste and appearance of the cooked real-meat equivalents. These meat analogue products are offered as cooked variants, i.e. with the cooked or grilled appearance of e.g. white chicken meat or grayish minced meat in burgers and sausage. Some meat-free burgers may even have a dark grill pattern giving the appearance of having been grilled. These meat analogues are usually actually cooked i.e. they are pasteurised or sterilised before packaging and can be consumed without a further cooking step by the consumer. If they are breaded of course the consumer is directed to cook it in a pan or oven to get a crispy crust. The meat analogue itself is usually cooked analogue, often chicken like.

More recently, there has been a demand for raw meat analogues with the appearance of the fresh raw meat equivalent, e.g. for burgers the reddish colour of freshly prepared real minced meat. Such raw meat analogues are typically uncooked, i.e. not pasteurised or sterilised before packaging. Different from the cooked analogues, consumers expect the bite and chewiness of raw meat, in particular if the meat anologue is not cooked “medium”. Consumers also expect a behaviour more similar to cooking a real-meat variant. Some leading brands have such products on the market. However, when tested against a real-meat reference the results were not desirable.

Summary of the invention

The present invention provides meat analogue comprising, by weight of the total composition, unless indicated otherwise a) a first hydrated texturized non-animal protein (TP) chunk preferably having hardness of at least 300g; b) optionally a second hydrated TP chunk having a hardness of at least 300g, preferably said second TP has a higher hardness compared to the first TP; c) a binding agent for binding TP comprising at least one ungelatinized gel forming agent, preferably comprising methyl cellulose and an ungelatinized gel forming protein; and d) fat;

Whereby said meat analogue has i) a water activity (Aw) from 0.96 to 1 ; ii) a moisture content of from 45 to 69 wt%; and iii) 5 to 35 wt% of non-animal protein iv) optionally a ratio of maximum compression force to the compression force at 6 mm, of from 0.5 to 3, more preferably 0.75 to 2.5, more preferably 1 to 1.75

Optionally, whereby the meat analogue is substantially free from animal protein; and Preferably whereby the TP chunk is a Textured Vegetable Protein (TVP) chunk.

The present invention further provides a meat analogue comprising, by weight of the total composition, unless indicated otherwise a) 10 to 60 wt% of TP comprising a first hydrated processing-stable TVP chunk having a hardness of at least 300 g and having Sheared Volume of at least 200ml; and b) a second hydrated processing-stable TVP chunk having a hardness of at least 300g and having Sheared Volume of at least 200ml, c) 0.1 to 15wt% a binding agent for binding TP comprising at least one ungelatinized gel forming agent, preferably comprising methyl cellulose and an ungelatinized gel forming protein; and d) - 2 to 15 wt% of liquid oil, more preferably 3 to 10 wt% in the form of liquid oil droplets, and

2 to 15 wt% of solid fat, more preferably in the form of solid fat particles having a size of have size from 0.2 to 10 mm, preferably 0.5 to 9 mm, more preferably from 2 to 8 mm e) protein macro-spines, said macro-spines are defined as protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width)ratio of at least 3; preferably obtainable from shearing processing-unstable TVP having a Sheared Volume of 60 to 140 ml, even more preferably from 65 to 130 ml. thereby forming protein macro-spines, preferably said spines comprising wheat protein; f) colouring agents

Whereby said meat analogue has i) a water activity (Aw) from 0.96 to 1 ; ii) a moisture content of from 55 to 69 wt%; and iii) 7 to 24 wt% of non-animal protein iv) optionally a ratio of maximum compression force to the compression force at 6 mm, of from 0.5 to 3, more preferably 0.75 to 2.5, more preferably 1 to 1.75

Optionally, whereby the meat analogue is substantially free from animal protein.

The present invention also provides a meat analogue obtainable by shearing processingunstable TVP having a Sheared Volume of 50 to 160ml, more preferably 55 to 150 ml, even more preferably from 60 to 140 ml, even more preferably from 65 to 130 ml, thereby forming protein macro-spines said meat analogue having a ratio of maximum compression force to the compression force at 6mm, from 0.5 to 3, more preferably 0.75 to 2.5, more preferably 1 to 1.75.

The present invention also provides a meat analogue comprising, by weight of the total composition, unless indicated otherwise a) 10-70% of processing-stable TVP chunks b) a binding agent for binding said TP comprising at least one ungelatinized gel forming agent, preferably comprising methyl cellulose and an ungelatinized gel forming protein, c) fat; and Whereby said meat analogue has a i) water activity (Aw) from 0.96 to 1 ii) a moisture content of from 55 to 69 wt% iii) a ratio of maximum compression force to the compression force at 6mm, of from 0.5 to 3, more preferably 0.75 to 2.5, more preferably 1 to 1.75

The present invention also provides a meat analogue comprising, a) Texturized non-animal protein b) a binding agent for binding said TP comprising at least one ungelatinized gel forming agent, preferably comprising methyl cellulose and an ungelatinized gel forming protein c) protein macro-spines, said macro-spines are defined as protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width)ratio of at least 3 d) fat

Whereby said meat analogue has a i) water activity (Aw) from 0.96 to 1 ii) a moisture content of from 45 to 69 wt%

Optionally, whereby the meat analogue is substantially free from animal protein and Optionally, whereby the meat analogue has 6 to 29 wt% non-animal protein.

The present invention also provides a process for preparing a meat analogue according to the invention as described in more detail.

The present invention further provides meat analogues as described above obtainable by the process for preparing said meat analogue as described in more detail below

Surprisingly, the present invention provides a meat analogue which shows a more similar bite, chewiness and mouthfeel to existing meat analogue burgers.

Detailed description of the Invention

The present invention will now be described in more detail below. To better understand how to provide an improved meat analogue, applicants have characterised the behaviour of the textured protein after being hydrated and optionally sheared as this would be a better reflection of the hydrated textured protein in the meat analogue. While not wishing to be bound by theory, applicants believe that that improved meat analogue may be provided by selecting textured protein having specific technical features and including these in the specific ranges as described below.

Definitions and Tests

The term “meat analogue” is understood to refer to food product resembling a real-meat product whereby at least 90wt% of the protein is of non-animal origin. Preferably, a meat analogue is substantially free of egg white protein and dairy protein. Even more preferably a meat analogue is substantially free of animal protein. Even more preferably a meat analogue is substantially free of animal fat. Even more preferably a meat analogue comprises less than 0.1wt% of ingredients derived from animals, more preferably less than 0.01wt%. Preferably the meat analogue according to the invention is free from heme-containing protein. Substantially free as used herein that such ingredients are not added as such for a specific functionality but can be present in trace amounts as part of a non-animal derived ingredient. The term “minced meat analogue” as used herein refers to a vegetarian product that has an appearance and structure similar to that of minced meat. More particularly, like minced meat, the minced meat analogue of the present invention is largely (> 40 wt.%) composed of small pieces of elastic hydrated material that are wetted on the outside by an aqueous liquid. The term “minced meat analogue” also encompasses products shaped from such minced meat analogue, such as patties, sausages and meat balls.

The term “moisture content” as used herein refers to the amount of moisture in a material as measured in an analytical method calculated as percentage change in mass following the evaporation of water from a sample. Moisture content measurement is routineously carried out by commercial laboratories like Eurofins in Europe. One preferred test method is moisture content measurement according to ISO 1442 at 103°C.

It is noted that the amount of moisture is not necessarily the same as the amount of water added during production if ingredients are used that already contain some moisture such as starch or liquid beet juice. It also noted that the amount of moisture includes the moisture in e.g. hydrated textured vegetable protein particles. For example, a meat analogue may contain 60 wt% of moisture and 50 wt% of hydrated textured vegetable protein particles as half of the 60 wt% moisture may be part of the hydrated textured vegetable protein particles. The term “hydrated textured vegetable protein particles” is understood to refer to The term “water activity” [Aw] is understood to refer to the amount of free water in a sample. Water activity is a thermodynamic measure of water expressed as the vapor pressure of water in a sample divided by vapor pressure of pure water at a given temperature. Water activity is routinely measured by commercial analytical labs like Normec Foodcare in Europe. One preferred method is ISO 21807.

The term “protein macro spines” as used herein refers to protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width)ratio of at least 3. These can be visualised by microscopy following the steps below: a) Disperse the meat analogue in tap water. Optionally, incubate the dispersed meat analogue with a broad-spectrum carbohydrate reducing enzyme (e.g. Viscozyme®, Novozymes, Denmark) at 45°C for about 17 hours with 0.5% of said enzyme. Sieve the dispersed meat analogue through a stack of metal sieves with decreasing mesh sizes 4.0mm, 1.4mm, 0.5mm, 0.125mm). Obtain 1 g of wet retentate of the last sieve of 125 micrometer mesh. b) Disperse the wet retentate in 30 g tap water c) Add 2 drops on microscope preparation glass, place cove glass on top, remove excess water along the edges of the cover glass with a paper tissue d) 110 CSLM images stitched together to a 14.17mm by 15.59mm patch e) The length and width off all protein particles (coloured with a protein specific colouring agent) are measured from the computer screen using a ruler and actual dimension of the protein particles are obtained by multiplying the ruler data by the actual width of the stitched image (14.17mm) divided by the actual width of the stitched image on the computer screen.

The term "mouth feel" as used herein refers to the overall appeal of a food product, which stems from the combination of characteristics such as aroma, moistness, chewiness, bite force, degradation, and fattiness that together provide a satisfactory sensory experience.

The term "native" as used herein refers to what is natural (i.e. , found in nature). For example, a protein that is native to a natural source is naturally produced by the natural source when the natural source is not intentionally modified by a human.

The term "non-animal" as used herein refers to a plant, algae, fungus, or microbe.

The terms "a" and "an" and "the" and similar referents as used herein refer to both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The term "texturized protein " or TP as used herein refers to texturized non-animal particles, which are produced by cooking the starting materials in an extruder cooker and extruding them to form a texturized protein. These are usually cut into particles and dried to less than 15% or even less than 10wt% moisture content and traded as such. The term TP refers to both TP from plant protein (TVP) and from other non-animal protein like fungal, algal and microbial protein unless otherwise indicated herein or clearly contradicted by context.

The term “TVP” or "texturized vegetable protein" as used herein refers to TP based on plant protein such as soy protein, pea protein, sunflower protein, mung bean protein, oil seed protein such sunflower seed.

The term “protein concentrate” as used herein refers to material having at least 60 wt% protein based on moisture free basis (mfb). In this context it is noted that the protein concentration of e.g. TP is given as mfb unless indicated otherwise. Soy protein concentrates are prepared by removing soluble carbohydrate fraction as well as some flavor compounds from defatted soy meal. TVP is often made from protein concentrates.

The “hardness” as used herein to characterise the hardness of the hydrated TP and TVP is measured as follows. 50g of dehydrated TVP was soaked in 100 ml tap water of 20°C degrees for 120min under vacuum. Subsequently the hydrated TVP was subjected to a 25% strain compression test (‘return-to-start’ test) by adding 20 gram of hydrated TVP to a PP plastic tub (VWR, Amsterdam, height 70 mm, bottom inner diameter 50mm) and compress it using a texture analyser (TA.XT Plus, Texture Technologies, Scarsdale, NY) fitted with a 50kg load cell and 49mm diameter plastic plunger. The probe approached the sample at a speed of 1 mm/s, test speed was set at 1 mm/s, and post-test speed was 10 mm/s. The texture analyser started recording after sensing more than 5 gram compression force (at a rate of 25 measurements per second). The measurement was repeated seven times to a total of eight compressions on the same sample to allow for a controlled compaction of the loose hydrated TVP particles. The maximum compression values of these eight measurements were captured and averaged. This sequence was performed in triplicate and results were averaged.

The term “dry” and “dried” as used herein when describing TP or TVP particles refers to particles which have been dried to less than 15% moisture or less than 10% moisture. TVP particles can be in several forms: chunks, ribbons, fibers, filaments. These forms are described below for TVP but also apply to TP. The length refers to the largest dimension of a particle, which is measured by drawing a straight line from an outer edge of the particle through the centre of the particle to the opposite edge of the particle. The width largest dimension measured with a straight line perpendicular to the length line. Filaments are similar to threads, defined by a diameter and length. The length to diameter ratio is at least 10 and up to 1000 or longer. The width and thickness are about the same.

The term “protein fibers” as used herein refers to protein fibers which are generally greater than about 4 centimeters in length. The width of the soy protein fibers is generally from about 0.5 centimetres up to about 1 centimetre wide. The thickness of the protein fibers generally are less than about 1 centimetre.

The term "ribbon" as used herein refers to extruded protein in the form of ribbons, i.e. a flat rather than granular form: longer than wide, wider than thick, having length of 1- 3 cm, a thickness of 0.5-2 mm, a width of at 2.5 to 10 mm, a width to thickness ratio of 5 to 20 and length to width ratio of at least 2 to 12. The length refers to the largest dimension of a particle, which is measured by drawing a straight line from an outer edge of the particle through the centre of the particle to the opposite edge of the particle.

The term “chunk” refers to the form of the hydrated state of a protein particle, i.e. after hydration of e.g. dry TVP particles and mixing these to form the meat analogue. A chunk has the form of a more or less irregular granule. The length and width of the hydrated chunks preferably are generally 0.5 to 2 centimetre, preferably at least 60%, more preferably at least 80% of the number of hydrated chunks have length and width 0.5 to 2 centimetre and preferably a thickness being less than the width and between 0.3 to less than 2 centimetre. The singular and plural i.e., “chunk” and “chunks” are used interchangeably.

The term “Processing-stable TP” refers to chunks of TP, preferably TVP, with a certain volume after being subjected to the hydration and mixing typical in the manufacturing process. It is determined with the following procedure which also applies to TVP).

1. 50 gram of dry TP chunk is mixed with 150 gram tap water in a vacuum bag. Vacuum is applied, and the TP chunk is left to hydrate in the sealed bag for 2 hours.

2. The hydrated TP chunk is transferred to a stainless steel bowl and the content is mixed for 15 minutes at position 1 using a Kenwood Chef orbital mixer with K- beater.

3. Then 300 gram tap water is added to the stainless-steel bowl and mixed for another 30 seconds at position 1.

4. The sample is left to stand for an hour

5. After another 30 seconds mixing at position 1 , the content is transferred to a glass 500 ml Graduated Cylinder (Blaubrand, Wertheim, German) After 1 hour the volume of the TP chunk sediment in the cylinder is recorded in ml (Sheared Volume). The term “Sheared Volume” as used herein is the volume of 50g of dry TP resp. TVP after having been hydrated and sheared as described herein.

The term “Processing-stable TP” chunks refers to TP, preferably TVP chunks, preferably having a Sheared Volume of at least 200ml, more preferably at least 250 ml, more preferably at least 300 ml, more preferably 200 to 500ml, more preferably 250 to 500ml, more preferably 300-450ml, as determined with the procedure above.

The term “Processing-unstable TP” refers to TP, preferably TVP which preferably have Sheared Volume of less than160ml, more preferably less than 150 ml, more preferably less than 140 ml, more preferably less than 130 ml, more preferably 50 to 160ml, more preferably 55 to 150 ml, even more preferably from 60 to 140 ml, even more preferably from 65 to 130 ml as determined with the procedure above.

The term “Substantially free” as used herein refers to e.g. ingredients which have not been added in amounts sufficient to have a specific function in the meat analogue. For example, if it is preferred that the meat analogue is free of oat protein it means that oat protein may be present in trace amounts perhaps as contamination of other protein material. In contrast, to situations where for example oat protein is one the main protein in a meat analogue to avoid soy protein.

The “Ratio of maximum compression force to the compression force at 6 mm” is measured as follows. For this test the meat analogue in formed like a burger having diameter of 10 cm and a thickness of 1.5 cm.

After pan frying the cooked burger was directly subjected to an 80% strain compression test (a ‘return-to-start’ test) using a texture analyser (TA. XT Plus, Texture Technologies, Scarsdale, NY) fitted with a 50kg load cell and 13 mm diameter compression probe. Samples were measured at 50 °C. The probe approached the sample at a speed of 1 mm/s, test speed was set at 1 mm/s, and post-test speed was 10 mm/s. The burger was divided into equal 4 quadrants and each was measured once. The probe was placed more or less in the middle of each quadrant such that the sample location was about at equal distance from each other. To avoid wall effects the locations were chosen to be far enough from each other and the edge of the burger. Compression force was recorded after sensing more than 5 gram force (at a rate of 25 measurements per second). From the resulting distance-force curves, three values were obtained: a) the compression force at 6 mm compression, as an indication for firmness of the continuous phase and ‘bite’, and b) the maximum compression force (defined as the first event when a recorded compression value is lower than the previous value) as an indication of firmness of the dispersed phase or ‘chewiness’, and c) the ratio of ‘b’ over ‘a’, as a measure for the texture granularity of the burger (granularity index).

Meat analogue

The meat analogue according to the invention is preferably an uncooked meat analogue. Here “uncooked” means that the complete meat analogue, i.e. the meat analogue as whole, has not been heated to temperatures in excess of 60°C. Ingredients of the meat analogue, such as the TVP pieces, dried herbs, vegetable extracts, dried and ground spices, oil etc., however, may have been heated to temperatures in excess of 60°C during the production thereof. Preferably, the meat analogue according to the invention is minced meat analogue. Preferably, the meat analogue according to the invention in the form of a burger, sausage, or meat ball. Preferably the meat analogue according to the invention has the appearance similar to a fresh raw real-meat equivalent product, like a raw real-meat burger, sausage or meat ball.

The meat analogue according to the invention preferably has a moisture content of 45 to 69 wt%, more preferably 56 to 65 wt%, more preferably 60 to 65 wt% by weight of the total composition. Preferably, the meat analogue is free from spun protein fibers such as solution- spun protein fibers. These protein fibers are typically prepared from a spinning dope of protein which is forced through a porous membrane such as a spinneret to form fibers which are coagulated in an acid salt bath and oriented by suitable means, such as by a series of rolls revolving at increasing speeds like described in US 2682466 (Boyer) and US 3314356.

Non-animal protein

The meat analogue according to the invention preferably comprises 5 to 35 wt% of nonanimal protein, more preferably 6 to 29 wt%, even more preferably 7 to 24 wt%, even more preferably 8 to 19 wt%, even more preferably 10 to 15 wt% by weight of the meat analogue. These levels refer to the total amount of protein present. These can be added as part of different ingredients. Most will be added as texturized protein and some may be added as e.g. binding agent. Preferably the non-animal protein is selected from plant protein, algal protein, fungal protein, or microbial protein. Plant protein is preferably selected from legume protein. In particular, the meat analogue according to the invention preferably comprises - at levels according to each of the ranges recited above- soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, wheat gluten, lentil protein, faba bean protein, lupin protein, potato protein and combination thereof. Preferably, at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt%, even more preferably at least 95 wt%, even more preferably at least 99 wt% of the total amount of protein of the meat analogue is plant protein selected from legume protein, wheat protein, wheat gluten, oil seed protein and combinations thereof. Examples of legume proteins that can be used include soy protein, lentil protein, pea protein, faba bean protein, lupin protein and combinations thereof. Preferably, the plant protein is selected from soy, wheat, wheat gluten, pea and combinations thereof.

Texturized non-animal Protein (TP) and TVP

At least part of the non-animal protein may be present in the meat analogue in the form of a texturized non-animal protein (TP). Preferably, at least 90 wt% of the non-animal protein in the meat analogue according to the invention is in the form of TP. Any non-animal protein may be used for the TP as described above. Typically, TP particles are purchased as dry particles. To prepare a meat analogue, the dry TP particles are hydrated with sufficient hydration solution to obtain hydrated TP particles. Preferably the meat analogue according to the invention comprises from 10 to 75% more preferably from 15 to 70 wt%, even more preferably from 20 to 65 wt% even more preferably from 30 to 65 wt% of hydrated TP even more preferably from 40 to 65 wt% by weight of the total composition.

When TP is made from plant protein, it is also referred to as textured vegetable protein (TVP). Plant protein is preferably selected from legume protein. In particular, the meat analogue according to the invention preferably comprises - at levels according to each of the ranges recited above- soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, wheat gluten, lentil protein, faba bean protein, lupin protein and combination thereof. Preferably, the plant protein is selected from soy, wheat, pea and combinations thereof. Preferred TVP is made from legume protein containing material, in particular from soy and pea sometimes in combination with wheat protein, wheat gluten or oil seed protein like sunflower. TVP particles can be obtained from suppliers like Roquette™, ADM™, GoodMills Innovation™ and Solae™. Preferably, the TVP is free from oat protein, preferably the meat analogue is substantially free of oat protein, more preferably the TP does not contain oat protein. Even more preferably the meat analogue does not contain oat protein. Preferably the meat analogue is substantially free of protein fibers as defined herein. Even more preferably, the meat analogue does not contain f protein fibers as defined herein. Preferably at least part of the TP present in the meat analogue according to the invention comprises hydrated TP chunks, preferably in amounts ranging from 10 to 75wt% more preferably from 15 to 60 wt%, even more preferably from 15 to 50 wt%, even more preferably from 16 to 40 wt%, even more preferably from 20 to 35 wt% by weight of the total composition. Preferably the meat analogue according to the invention comprises hydrated TVP chunks according to these ranges.

Without wishing to be bound by theory, applicants believe that hydrated texturized protein with a specific hardness is advantageous for the sensory performance. Preferably, at least part of the hydrated texturized protein in the meat analogue according to the invention has has a hardness of at least 300g , more preferably at least 400g, even more preferably from 300 to 2000g, even more preferably from 350 to 1200g, more preferably from 350 to less than 1000g, more preferably 25 to 75wt% of the texturized protein has said hardness. Preferably the meat analogue according to the invention comprises hydrated TVP chunks with these levels of hardness, preferably in amount 10 to 75wt% more preferably from 15 to 60 wt%, even more preferably from 15 to 50 wt%, even more preferably from 16 to 40 wt%, even more preferably from 20 to 35 wt% of hydrated TVP chunk by weight of the total composition. Examples of TVP having a hardness between about 350 and 1200g include Texta Pois™ 70 (Sotexpro) Extruded soya 9403 (Kerry), Response 4380 (Dupont), Textura™ 295900 Small, Arcon T158-125, (ADM), Tradcon™ T mini crunch (SojaProtein) T mini crunch (SojaProtein)

Bite, chewiness, and granularity

Without wishing to be bound by theory, applicants believe that to obtain an improved meat analogue, it is preferred that the meat analogue has a ratio of maximum compression force to the compression force at 6 mm, from 0.5 to 3, more preferably 0.75 to 2.5, more preferably 1 to 1.75. The test is described above. Surprisingly, applicants have found that such meat analogues have a superior sensory performance very similar to a real-meat reference beef burger. Preferably, the meat analogue has a compression force at 6 mm of at least 1000g, preferably from 1000g to 3000g, more preferably from 1000 to 2000g.

Processing-stable TP and TVP chunks

Preferably, at least part of the texturized non-animal protein is a processing-stable TP chunk having a Sheared Volume of at least 200ml, more preferably at least 250 ml, more preferably at least 300 ml, more preferably 200 to 500ml, more preferably 250 to 500ml, more preferably 300-450ml, preferably said meat analogue comprises 10 to 75wt% more preferably from 15 to 60 wt%, even more preferably from 15 to 50 wt% even more preferably from 16 to 40 wt%, even more preferably from 20 to 35 wt% of hydrated processing-stable TP chunk, whereby Sheared Volume is defined as the volume of 50g of dry TP after having been hydrated and sheared. Particular preferred are hydrated processing-stable TP chunks having the ranges of Sheared Volume and ranges of hardness as described above.

Particularly preferred are hydrated processing-stable TP chunks having a Sheared Volume of 250-500ml and a hardness of 350 to 1200g.

Preferably, said hydrated processing-stable TP is a hydrated processing-stable TVP chunk present in those weight ranges, having said Sheared Volume and ranges of hardness. Preferably, said hydrated processing-stable TVP chunk comprise soy protein, wheat, pea protein and combinations thereof. Particularly preferred are hydrated processing-stable TP chunks resp TVP chunks having a Sheared Volume of 250-500ml and a hardness of 350 to 1200g and more preferably, a hardness of 350 to less than 1000g.

Preferably at least 60% more preferably at least 80% of the number of hydrated processingstable TP/TVP chunks in the meat analogue according to the invention have a length of less than 2 cm. The length and width of the hydrated processing-stable chunks preferably are generally from 0.5 to 2 centimetre, preferably at least 60%, more preferably at least 80% of the number of hydrated processing-stable chunks have length and width 0.5 to 2 centimetre and preferably a thickness being less than the width and between 0.3 to less than 2 centimetre.

Protein macro-spines

Preferably, the meat analogue comprises protein macro spines as defined above. One suitable manner to obtain protein macro-spines is by applying shear to hydrated processingunstable TP thereby forming protein macro spines. The formation of protein macro spines can be easily established by standard microscopy techniques. Protein macro spines can be prepared separately and admixed to other hydrated TP for the preparation of the meat analogue according to the invention. However, applicants have found that it is more advantageous to add hydrated, i.e. , non sheared processing-unstable TP to the other hydrated TP and mix these together to form said protein macro spines in the same mixing step. The processing-unstable TP or TVP preferably have a Sheared Volume of less than 160ml, more preferably less than 150 ml, more preferably less than 140 ml, more preferably less than 130 ml, more preferably 50 to 160ml, more preferably 55 to 150 ml, even more preferably from 60 to 140 ml, even more preferably from 65 to 130 ml as determined with the procedure above. Preferably, the meat analogue according to the invention comprises 0.5 to 10 wt%, more preferably 1 to 8 wt% even more preferably 1.5 to 5 wt% of processingunstable TP or TVP. Preferably, the protein macro spines are obtainable from shearing hydrated processing-unstable TP comprising more than 60wt% of wheat protein on moisture free basis. Preferably, the meat analogue according to the invention comprises 0.5 to 10 wt%, more preferably 1 to 8 wt% even more preferably 1.5 to 5 wt% of protein macro spines. Preferably, the protein macro spines comprise wheat protein, more preferably at least 60 wt% of wheat protein based on moisture free basis.

Binding agents

The meat analogue according to the invention preferably comprises a binding agent to bind other ingredients of the meat analogue, e.g., to bind textured vegetable protein particles. A suitable binding agent can be identified by titrating different binding agents against the cohesiveness and fracturability of the meat analogue. The binding agent preferably includes a gel forming agent. Preferably, the binding agent comprises a combination of gel forming plant protein, a gel forming polysaccharide and combinations thereof. The meat analogue according to the invention preferably comprises 0.1 to 25 wt% of binding agent, preferably 0.1 to 15 wt% more preferably 0.2 to 11 wt%, even more preferably 0.3 to 7 wt% by weight of the total composition. The binding agent preferably comprises the combination of 0.3 to 7 wt% of a gel forming plant protein and 0.1 to 5 wt% of a gel forming polysaccharide like methylcellulose. Preferably, a binding agent for binding said TP comprises at least one ungelatinized gel forming agent, preferably comprising methyl cellulose and an ungelatinized gel forming protein

Gel forming agent

The meat analogue according to the invention preferably comprises an ungelatinized gel forming agent, preferably in an amount of from 0.1 to 25 wt%, preferably 0.1 to 15 wt% more preferably 0.2 to 11 wt%, even more preferably 0.3 to 7 wt%, more preferably 0.1 to 9 wt%, more preferably 0.2 to 7 wt%, even more preferably 0.3 to 5 wt% even more preferably 0.5 to 5 wt% by weight of the total composition. The term “gel forming agent” as used herein refers to a compound which is able to form a gel at the concentration, pH and salt level used in the meat analogue when heat is applied, preferably to a temperature of at least 40°C, more preferably at least 45°C, even more preferably at least 50°C, even more preferably at least 60°C, even more preferably at least 70°C, even more preferably at least 80°C. Such gel forming agent may also be referred to as a “heat-inducible gel forming agent”. Particularly preferred, is a heat-inducible gel forming agent which is able to form a gel a when heat is applied, preferably to a temperature at least 60°C whereby the heat-inducible gel forming agent comprises at least one protein. When heat is applied to a solution of a gel forming agent it forms a gel when subsequent to the heating it is cooled. The gel forming agent is thought to form a gel by creating a network of gel forming agents holding the water phase. The term “ungelatinized gel forming agent” as used herein refers to the gel forming agent when it is not a gel. This is the case when it has not been heated.

The term “gelatinized gel forming agent” as used herein refers to the gel forming agent when it is a gel after heating - as described above and subsequent cooling. Preferably, it is cooled to less than 60°C, more preferably less than 50°C more preferably less than 40°C. One exception is methyl cellulose which forms gels when heated (typically to at least about 60°C) but a methylcellulose gel becomes liquid when cooled.

The gel forming agent is preferably present in the meat analogue as an ungelatinized gel forming agent. The advantage thereof is that the meat analogue gets firmer during cooking just like real meat thereby providing the consumer with an even more analogue experience.

The gel forming agent may be a non-animal protein isolate or non-animal protein concentrate or a non-animal polysaccharide. Preferably the non-animal gel forming agent is derived from a plant, algae, microbe. If the gel forming agent is a gel forming plant protein, preferred examples include but are not limited legume protein isolates like soy protein isolate, pea protein isolate, mung bean protein isolate and other plant proteins like potato protein, RuBisCo, moong 8S globulin, a pea globulin, a pea albumin, a lentil protein, zein, or an oleosin and combinations thereof. The meat analogue according to the invention preferably comprises a ungelatinized gel forming plant protein, preferably in an amount of from 0.1 to 25 wt%, preferably 0.1 to 15 wt%, more preferably 0.2 to 11 wt%, even more preferably 0.3 to 7 wt%, more preferably 0.1 to 9 wt%, more preferably 0.2 to 7 wt%, even more preferably 0.3 to 5 wt%, even more preferably 0.5 to 5 wt% by weight of the total composition. The meat analogue according to the invention preferably comprises an ungelatinized gel forming plant protein selected from potato protein, soy protein isolate, pea protein isolate, preferably in an amount of from 0.1 to 25 wt%, preferably 0.1 to 15 wt%, more preferably 0.2 to 11 wt%, even more preferably 0.3 to 7 wt%, more preferably 0.1 to 9 wt%, more preferably 0.2 to 7 wt%, even more preferably 0.3 to 5 wt%, even more preferably 0.5 to 5 wt% by weight of the total composition.

If the gel forming agent is a gel forming polysaccharide, preferred examples include but are not limited to carob bean gum, tara gum, cassia gum, gum arabic, konjac mannan gum, carrageenan, methylcellulose, xanthan gum, pectin, starch and combinations thereof. The meat analogue according to the invention preferably comprises an ungelatinized gel forming polysaccharide, preferably in an amount of from 0.1 to 5 wt% even more preferably 0.2 to 3 wt% by weight of the total composition. Preferably, the ungelatinized gel forming agent comprises a combination of methylcellulose and gel forming protein like potato protein. Preferably, the ungelatinized gel forming agent comprises a combination of 1 to 5 wt% methylcellulose and 0.5 to 7 wt% potato protein by weight of the total composition. Preferably the meat analogue according to the invention is substantially free from carob bean gum, tara gum, cassia gum, gum arabic, konjac mannan gum, carrageenan, xanthan gum and combinations thereof, if such ingredients are undesired.

Fiber

The meat analogue according to the invention preferably comprises 0.1 to 9 wt% of fiber, more preferably 0.2 to 7 wt%, even more preferably 0.3 to 6 wt% by weight of the total composition. Preferred examples of suitable edible fiber include but are not limited to psyllium fiber, citrus fiber, potato fiber, wheat fiber, bamboo fiber, barley bran, carrot fiber, corn bran, soluble dietary fiber, insoluble dietary fiber, pea fiber, rice bran, head husks, soy fiber, soy polysaccharide, wheat bran, wood pulp cellulose and combinations thereof. Preferably, the meat analogue according to the invention comprises 0.3 to 6 wt% of fiber selected from psyllium fiber, citrus fiber, potato fiber, bamboo fiber and combinations thereof.

The meat analogue according to the invention preferably comprises lipid. Preferably The term “lipid” as used herein refers to a glyceride component that contains at least 80 wt.% of glycerides selected from triglycerides, diglycerides and combinations thereof. Any food grade lipid may be used. Lipid may be a liquid oil or a solid fat or preferably both. Preferably the lipid comprises both liquid oil droplets and solid fat particles. The term “liquid oil” as used herein refers to an oil that contains no solid at 20°C (N20 = 0%). The solid fat content at 20°C can be determined using ISO method ISO 8292-2:2008.

The term “solid fat” as used herein refers to a fat that contains at least 20% solid fat at 20°C (N20 >20%).

Preferably, meat analogue according to the invention comprises 1 to 25 wt% of lipid, more preferably 5 to 22 wt%, even more preferably 8 to 20wt% by weight of the total composition. Preferably, meat analogue according to the invention comprises 1 to 20 wt% of liquid oil, more preferably 2 to 15 wt%, even more preferably 3 to 10 wt% by weight of the total composition.

Preferably, meat analogue according to the invention comprises 1 to 20 wt% of solid fat, more preferably 2 to 15 wt%, even more preferably 3 to 10 wt% by weight of the total composition.

Preferably, meat analogue according to the invention comprises 1 to 25 wt% of lipid, more preferably 5 to 22 wt%, even more preferably 8 to 20wt% by weight of the total composition, whereby the meat analogue comprises both liquid oil droplet and solid fat particles, preferably whereby the meat analogue comprises

• 1 to 20 wt% of liquid oil, more preferably 2 to 15 wt%, even more preferably 3 to 10 wt% in the form of liquid oil droplets, and

• 1 to 20 wt% of solid fat, more preferably 2 to 15 wt%, even more preferably 3 to 10 wt% in the form of solid fat particles

Any food grade lipid may be used. Preferred liquid oils include one or more of vegetable oil, an algal oil, sunflower oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, canola oil, coconut oil, and mango oil. Preferred solid fat particles include shea fat, coconut fat and palm fat. Preferably solid fat is added as flakes. Preferably the solid fat particles in the meat analogue have size from 0.2 to 10 mm, preferably 0.5 to 9 mm, more preferably from 2 to 8 mm. The term size in this context refers to the longest dimension of a solid fat particle measured from one end through the center to the other end of the particle.

Preferably, meat analogue according to the invention comprises 1 to 25 wt% of lipid comprising at least sunflower oil droplets and coconut fat particles.

If the lipid comprises both liquid oil droplets and solid fat particles, the liquid oil and solid fat are mixed as individual ingredients with the other ingredients of the meat analogue. If the solid fat is first melted and then mixed with liquid oil this will result in a new triglyceride composition which is either liquid or solid but not both.

Flavouring agent

The meat analogue according to the invention preferably comprises flavouring agent, preferably 0.1 to 20 wt% of flavouring agent, more preferably 0.5 to 10 wt%, even more preferably 1 to 10 wt% by weight of the total composition. Any food grade flavouring agent to provide the desired flavour may be used. Examples include, beef flavour, pork flavour, meat flavour, fish flavour, taste enhancer, yeast extract, spices, herbs, and combinations thereof.

Colouring agent

The meat analogue according to the invention preferably comprises colouring agent, preferably 0.01 to 10 wt% of colouring agent, more preferably 0.05 to 5 wt%, even more preferably 0.1 to 3 wt% by weight of the total composition. Any food grade colouring agent to provide the desired colour may be used. Preferred are non-animal derived colouring agents like extracts, juices, powders from red or orange coloured fruit, vegetable, root. Examples include beet, bell pepper, pomegranate, mandarin, carrot and combinations thereof.

Salt

The meat analogue according to the invention preferably comprises NaCI, preferably from 0.01 to 5 wt% of NaCI, more preferably 0.05 to 3 wt% of NaCI more preferably 0.1 to 2 wt% of NaCI, more preferably 0.3 to 1.7wt%, more preferably 0.5 to 1.7wt%, more preferably 1.1 to 1.5 wt% by weight of the total composition. In addition, part of the NaCI may be replaced by KCI.

The invention further provides a meat analogue comprising, by weight of the total composition, unless indicated otherwise a) 10 to 60 wt% of hydrated processing-stable TVP chunk, having a Sheared Volume preferably 250 to 500ml, more preferably 300-450ml preferably with a hardness of 350 gram to 1200 (g) b) a binding agent comprising at least one ungelatinized gel forming agent, c) protein macro-spines, said macro-spines are defined as protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width)ratio of at least 3 d) 1 to 20 wt% solid fat particles in the meat analogue have size from 0.2 to 10 mm, preferably 0.5 to 9 mm, more preferably from 2 to 8 mm

Whereby said meat analogue has a i) water activity (Aw) from 0.96 to 1 ii) a moisture content of from 45 to 69 wt%

Optionally, whereby the meat analogue is substantially free from animal protein and Optionally whereby the meat analogue has 7 to 24wt% of non-animal protein.

Process to prepare the meat analogue according to the invention

The present invention provides a process for preparing a meat analogue comprising the steps of a) providing as at least part of the texturized non-animal protein a first TP chunk, preferably having a hardness of at least 300 gram (g), preferably a processing-stable TP chunk having a hardness of at least 300 g and having Sheared Volume of at least 200ml; b) optionally providing a second TP chunk preferably having a hardness of at least 300g, preferably a processing-stable TP chunk having a hardness of at least 300g and having Sheared Volume of at least 200ml; preferably said second TP has a higher hardness compared to the first TP; c) optionally, providing a third TP preferably having a hardness of less than 300g; d) Preferably providing a dry processing-unstable TP, preferably comprising wheat protein, preferably more than 60 wt% wheat protein on moisture free basis; e) Hydrating said dry TP to obtain hydrated TP, preferably using a (w/w) ratio of TP to water of 1 to 1.5 and 1 to 3.5; f) If used, grinding the TP having a hardness of less than 300g, preferably by extrusion through apertures of 6-10 mm, preferably 7-9 mm diameter to obtain ground TP g) mixing the hydrated TP and, if used, admixing said hydrated processing-unstable TVP, and, if used, the ground TP; h) admixing the remainder of the ingredients including the binding agents comprising ungelatinized gel forming agent to bind said hydrated TP, preferably mixing for at least 15 minutes, if processing-unstable TVP is used such that the processing-unstable TVP forms protein macro-spines whereby said macro-spines are defined as protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width)ratio of at least 3 j) Optionally forming the meat analogue mixture into the final form of the meat analogue like a burger, sausage or meat ball; k) Optionally packaging the meat analogue, preferably under a modified atmosphere.

Whereby the during the process the temperature of the mixture and meat analogue is kept below 20°C, preferably below 15°C, more preferably below 10°C and

Whereby the TP is preferably TVP preferably comprising soy protein, wheat protein, wheat protein, wheat gluten, pea protein and mixtures thereof.

The low temperature during processing enables the presence of non-gelatinised gel forming proteins in the packaged meat analogue. Such proteins only form gels when the meat analogue is cooked by the consumer such that during e.g. frying of a meat-free burger the gel forms making the burger firmer just like a real-meat burger. Preferably during the process to prepare the meat analogue the temperature of the mixture and meat analogue is kept below 20°C, preferably below 15°C, more preferably below 10°C, preferably from 20°C to -10 °C, preferably from 15°C to -10 °C, preferably from 10°C to -10 °C. After production the meat analogue may be frozen to lower temperatures.

The step a of hydrating the dry TP particles is preferably carried out under vacuum like in a vacuum tumbler. Preferably a sufficient amount of water is used to obtain hydrated TP particles. The amount of water needed can be routineously determined by a skilled person in the art. Often the supplier will provide this information. Typically, 2 to 3 or 4 liter of water is needed for 1 kg of TP. Preferably, at least part of the food grade acids and part of the coloring agents is used in the hydration fluid. Preferably the amount is calculated to obtain an even distribution of the food grade acids and coloring agent throughout the TP particles and the meat analogue. If different TP types are used these may be hydrated together or separately.

Optionally part of the TP may be comminuted, preferably by grinding and extruding through a plate with holes, preferably with a diameter of 6-10 mm, more preferably 7-9 mm.

If solid fat as well as liquid oil are used these two are admixed separately. For example, first the solid fat is admixed for e.g. 2 min and subsequently the liquid oil is admixed, or vice versa.

The meat analogue mixture may be formed into any desired shape such as meat balls or hamburger patties with a diameter of about 8.6 -10 cm and thickness of about 1.5 to 2.5 cm; meat balls. The meat analogue mixture may be extruded into suitable casing to form sausages. Alternatively, the meat analogue may be formed into strands and formed into a block of strands to resemble real minced meat. The meat analogue is preferably packaged. Preferably, it is packaged under a modified atmosphere. A modified atmosphere as used herein refers to an internal atmosphere in the packaging having a different composition than ambient atmosphere. Usually the modified atmosphere will have an oxygen concentration which is lower than ambient atmosphere like a ratio of O2 : N2 : CO2 of 0 : 50 : 50. It is also possible to have more oxygen e.g. 70 O2 : 30 CO2 Preferably, the modified atmosphere is one from which oxygen is substantially depleted, or increased to more than 30vol%.

The present invention also provides a process for preparing a meat analogue comprising the steps of a) providing as at least part of the texturized non-animal protein a first processing stable TVP chunk having a hardness of at least 300 g and having Sheared Volume of at least 200ml b) preferably providing a second processing-stable TVP chunk having a hardness of at least 300g and having Sheared Volume of at least 200ml; preferably said second TP has a higher hardness compared to the first TP c) providing a third TVP having a hardness of less than 300g d) providing a dry processing-unstable TVP preferably comprising more than 60 wt% wheat proteins on moisture free basis e) Hydrating said dry TVPs to obtain hydrated TP, preferably using a (w/w) ratio of TVP to water of 1 to 1.5 and 1 to 3.5; f) grinding the TVP having a hardness of less than 300g by extrusion through apertures of 6-10 mm, preferably 7-9 mm diameter to obtain ground TP g) mixing the hydrated TVP and admixing said hydrated processing-unstable TVP and the ground TVP h) admixing the remainder of the ingredients including the binding agents comprising ungelatinized gel forming agent to bind said hydrated TVP and mixing for at least 15 minutes, such that the processing-unstable TVP forms protein macro-spines whereby said macrospines are defined as protein spines of 100 to less than 1000 micrometer whereby at least 50% of the number of spines have a diameter of 36 to 200 micrometer and an aspect ratio (length/width) ratio of at least 3 j) Forming the meat analogue mixture into the final form of the meat analogue like a burger, sausage or meat ball. k) packaging the meat analogue, preferably under a modified atmosphere.

Whereby the during the process the temperature of the mixture and meat analogue is kept below 15°C, more preferably below 10°C.

Whereby the TVP’s comprise soy protein, wheat protein, wheat gluten, pea protein and combinations thereof.

Cooking the meat analogue

The meat analogue may be cooked by the consumer using the usual methods like frying in pan or grilling the meat analogue e.g., using a barbeque for sufficient amount of time to result in a core temperature of at least 70°C for at least 2 minutes, 72°C for preferably at least 1 min, 85°C for at least 1 sec.

These and other aspects, features and advantages will become apparent to those of ordinary skill in the art from a reading of the following detailed description and the appended claims. For the avoidance of doubt, any feature of one aspect of the present invention may be utilised in any other aspect of the invention. The word “comprising” is intended to mean “including” but not necessarily “consisting of’ or “composed of.” In other words, the listed steps or options need not be exhaustive. It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples per se. Ratios are weight/weight, unless indicated otherwise.

Similarly, all percentages are weight/weight percentages by weight of the total composition of the meat analogue unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and/or use are to be understood as modified by the word “about”. Numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps. The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgement or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.

The invention is further illustrated by the following non-limiting examples. It will be clear to the skilled person how to carry out the invention by using equivalent means without departing from the invention.

Examples

Example 1 Minced meat analogue composition (vegan burgers) according to the invention were prepared on the basis of the recipe shown in Table 1.

Table 1

1 TVP; Solbar Ningbo Protein Technology, Ningbo, China (67.5 wt.% soy and wheat gluten, 10.9 wt.% fibre, 6.6 wt.% carbohydrate, 0 wt.% fat)

2 Processing-stable TVP chunk with a Sheared Volume of 380ml and a hardness of 570g using the tests described herein. Soy TVP (69 wt.% protein, 8 wt.% moisture)

3 Obtained from shearing processing-unstable wheat TVP with a Sheared Volume of 115ml based on wheat protein and wheat flour with 74% protein based on dry matter. Dry TVP has 5-8% moisture. 4 processing-stable TVP chunk with a Sheared Volume of 340ml and a hardness of 892g using the tests described herein. Soy TVP (69 wt.% protein, 10 wt.% moisture)

5 Methylcellulose; The Dow Chemical Company

6 Solanic 300; Avebe, the Netherlands

The ingredients were sourced in Europe, China and the USA.

The meat analogue of example 1 had an Aw of between 0.98 and 1 and a moisture content of 56 to 64%.

Examples of meat substitutes according to the composition in Table 1 were prepared according to the following steps (dough for 1.0 kg patties):

1. 27.90 g of TVP ¹ was mixed with 69.75 g tap water (10°C) in a vacuum bag. This predetermined amount of water is sufficient to fully hydrate the TVP. The bag was sealed and stored at 7 °C

2. 32.89 g of processing-stable TVP chunk ² and 35.33 g of processing-unstable TVP + 51.31 g processing-stable TVP chunk ⁴ + 1.68 g beetroot + 0.48 g barley malt was mixed with 254.25 g tap water (10°C) in a vacuum bag. This pre-determined amount of water is sufficient to fully hydrate the TVP mixture. The bag was sealed and stored at 7 °C

3. After 1 hour of hydration at 7 °C, the hydrated TVP ¹ was introduced into a meat grinder using an 8 mm end plate to produce cylindrical strands having a length of 1-2 cm

4. The ground material was combined with the hydrated TVP after the latter ingredient had been hydrated at 7 °C for 30 minutes in a Kenwood mixer. The TVP mixture was mixed for 30 seconds low speed (speed 2)

5. The methylcellulose and flavouring agents were added, followed by mixing for 1 minute at low speed (speed 2)

6. The remainder of the water was added, followed by mixing for 60 seconds low speed (speed 2)

7. The potato protein, sunflower oil, chargrill aroma, and Palm fat flakes were added, followed by mixing for 60 seconds low speed (speed 2)

8. The dough mass so prepared was transferred into a bowl and put in a freezer to cool down to 1 °C (in 45 minutes) 9. The dough mass was taken out of the freezer, mixed again for 30 seconds low speed (speed 2) and 4 shaped by hand into burger patties having a diameter of 10 cm and a thickness of 1.5 cm, using a patty shaper press.

10. The patties so obtained were frozen and stored at -21 °C

Example 2 Sensory evaluation of the invention compared to existing leading brand meat-free burgers and the reference (real-meat beef burger)

Meat substitutes according to the invention were compared with existing leading brand meat- free burgers and the reference, a real-meat beef burger (see table 2).

Table 2: Leading brand meat-free burgers and the reference (real-meat beef burger).

Test method:

Cooking the plant and meat-based burgers: The burgers were prepared for texture analysis and sensory testing by adding 2 table spoons of sunflower oil to a Teflon® coated pan of 20cm diameter and heating it up on an induction cooking plate at setting 5 for 45 seconds. Then heat was lowered to setting 4 and a burger was added to the pan. Every 30 seconds the burger was flipped until a core temperature of 70C was reached.

Table 3: Sensory evaluation of plant based and meat burgers

An expert panel (n=4) evaluated the texture of the freshly prepared vegetarian and meat burgers (as described in table 2), using the attributes mentioned in Table 3. The sensory attributes were scored on a scale of 1 to 5 (1 stands for unacceptable’ and 5 for ‘excellent’). The scores are listed in Table 3. Table 3: Sensory results

It is clear that the meat analogue according to the invention is significantly improved over existing meat-free burgers from premium brands and comparable to the reference being a real-meat beef burger.

Example 3 Texture analysis of the invention compared to existing leading brand meat-free burgers and the reference (real-meat beef burger)

After pan frying the cooked burger was directly subjected to an 80% strain compression test (a ‘return-to-start’ test) using a texture analyser (TA. XT Plus, Texture Technologies, Scarsdale, NY) fitted with a 50kg load cell and 13 mm diameter compression probe. Samples were measured at 50 °C. The probe approached the sample at a speed of 1 mm/s, test speed was set at 1 mm/s, and post-test speed was 10 mm/s. The burger was divided into equal 4 quadrants and each was measured once. The probe was placed more or less in the middle of each quadrant such that the sample location was about at equal distance from each other. To avoid wall effects the locations were chosen to be far enough from each other and the edge of the burger. Compression force was recorded after sensing more than 5 gram force (at a rate of 25 measurements per second). From the resulting distance-force curves, three values were obtained: A) the compression force at 6 mm compression, as an indication for firmness of the continuous phase and ‘bite’, and B) the maximum compression force (defined as the first event when a recorded compression value is lower than the previous value) as an indication of firmness of the dispersed phase or ‘chewiness’, and c) the ratio of ‘B’ over ‘A’, as a measure for the texture granularity of the burger (granularity index).. The lower the granularity of a burger, the more homogeneous its texture, (see table 4) Table 4

The results in Table 4 confirm the sensory results that the vegan minced meat analogue according to the invention was closest to the real-meat reference. The texture analysis suggests that the balance between the firmness of the continuous and dispersed phase of the plant-based burgers - as expressed by the granularity index is comparable with a real- meat beef burger. In contrast, the two premium brand meat-free burgers had a different balance and were perceived as less like the real-meat reference meat burger.