OILSEED MEAL IMPROVED PRODUCTS

Abstract

Oilseed meal improved food products The present invention relates to a food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one oilseed meal, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.

Claims

1.-19. (canceled)

20. Food product comprising a co-processed mixture of: a) 20 to 98 weight-% (based on dry weight of the food product) of at least one plant protein-containing composition and b) 2 to 80 weight-% (based on dry weight of the food product) of at least one oilseed meal, wherein the oilseed meal is a seed or a fruit oilseed meal and has a protein content from 25 to 55 weight-% (based on the total weight of the oilseed meal), a carbohydrate content of at most 15 weight-% (based on the total weight of the oilseed meal) and a fat content from 1 to 20 weight-% (based on the total weight of the oilseed meal), wherein the oilseed meal comprises a sunflower meal, linseed meal or both.

21. The food product according to claim 20, wherein the co-processed mixture is prepared by x) providing at least one plant protein-containing composition and at least one oilseed meal, wherein the oilseed meal comprises a sunflower meal, linseed meal or both, and y) co-processing the at least one plant protein-containing composition and at least one oilseed meal to obtain a co-processed mixture of the at least one plant protein-containing composition and the at least one oilseed meal.

22. The food product according to claim 20, wherein the co-processed mixture is a co-extruded mixture.

23. The food product according to claim 20, wherein the oilseed meal has a fat content of 8 to 18 weight-% (based on the total weight of the oilseed meal).

24. The food product according to claim 20, wherein the oilseed meal has been defatted to a fat content of 2 weight-% (based on the total weight of the oilseed meal).

25. The food product according to claim 20, wherein the oilseed meal is obtainable by mechanical de-oiling, in particular cold pressing, a seed or a fruit from an oilseed plant.

26. The food product according to claim 20, wherein the food product comprises the oilseed meal in an amount of 2 to 14 weight-% (based on dry weight of the food product).

27. The food product according to claim 20, wherein the food product comprises the oilseed meal in an amount of 15 to 80 weight-% (based on dry weight of the food product).

28. The food product according to claim 20, wherein the at least one plant protein-containing composition is a wheat protein-containing composition, or a pea protein-containing composition, or a soy protein-containing composition, or gluten.

29. The food product according to claim 20, wherein the at least one plant protein-containing composition is a wheat protein-containing composition, or a pea protein-containing composition, or gluten.

30. The food product according to claim 20, wherein the food product contains 0.1 to 5 weight-% (based on dry weight of the food product) of at least one food additive, in particular of at least one taste-modulating agent.

31. The food product according to claim 30, wherein the at least one taste-modulating agent is a flavour, a sweetener or a salt.

32. The food product according to claim 20, wherein the mixture is processed into rods, tubes, chunks, flakes, grains, nuggets or strips.

33. A process for preparing a food product comprising a co-processed mixture of: a) 20 to 98 weight-% (based on dry weight of the food product) of at least one plant protein-containing composition and b) 2 to 80 weight-% (based on dry weight of the food product) of at least one oilseed meal, wherein the oilseed meal is a seed or a fruit oilseed meal and has a protein content from 25 to 55 weight-% (based on the total weight of the oilseed meal), a carbohydrate content of at most 15 weight-% (based on the total weight of the oilseed meal) and a fat content from 1 to 20 weight-% (based on the total weight of the oilseed meal), wherein the oilseed meal comprises a sunflower meal, linseed meal or both, and wherein the co-processed mixture is prepared by x) providing at least one plant protein-containing composition and at least one oilseed meal, wherein the oilseed meal comprises a sunflower meal, linseed meal or both, and y) co-processing the at least one plant protein-containing composition and at least one oilseed meal to obtain a co-processed mixture of the at least one plant protein-containing composition and the at least one oilseed meal.

34. A food comprising: a food product comprising a co-processed mixture of: a) 20 to 98 weight-% (based on dry weight of the food product) of at least one plant protein-containing composition and b) 2 to 80 weight-% (based on dry weight of the food product) of at least one oilseed meal, wherein the oilseed meal is a seed or a fruit oilseed meal and has a protein content from 25 to 55 weight-% (based on the total weight of the oilseed meal), a carbohydrate content of at most 15 weight-% (based on the total weight of the oilseed meal) and a fat content from 1 to 20 weight-% (based on the total weight of the oilseed meal).

35. The food according to claim 34, further comprising meat, wherein the ratio of the meat to the food product is from 1 to 50 parts of the food product to 99 to 50 parts of the meat (based on the total weight of meat and food product present in the food).

36. The food according to claim 34, wherein the food does not contain meat.

37. The food according to claim 34, wherein the food further comprises at least one food additive.

38. The food according to claim 34, wherein the food simulates a ground meat product, a steak product, a sirloin tip product, a kebab product, a shredded product, a cutlet product, a chunk meat product, a nugget product, a burger, a sausage, a burrito, chili con cane, spaghetti Bolognese, sloppy joe or tacos.

39. The food according to claim 34, wherein the oilseed meal improves the texture of the plant protein-containing composition, in particular gluten, a gluten-containing composition, pea protein, pea protein-containing composition, wheat protein, wheat-protein-containing composition, soy protein or soy protein-containing composition.

40. The food according to claim 34, wherein the oilseed meal improves the texture of the plant protein-containing composition, in particular gluten, a gluten-containing composition, pea protein, pea protein-containing composition, wheat protein, wheat-protein-containing composition.

Description

FIGURES

[0520] FIG. 1 shows a photograph of a food product as standard reference (comprising a co-processed mixture comprising 80 weight-% gluten and 20 weight-% rice flour (each based on the total weight of the co-processed mixture)).

[0521] FIG. 2 shows a photograph of a food product according to the invention comprising a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% linseed meal (each based on the total weight of the co-processed mixture).

[0522] FIG. 3 shows a photograph of a food product according to the invention comprising a co-processed mixture comprising 80 weight-% gluten and 20 weight-% linseed meal (each based on the total weight of the co-processed mixture).

[0523] FIG. 4 shows a photograph of a food product according to the invention comprising a co-processed mixture comprising 70 weight-% gluten and 30 weight-% linseed meal (each based on the total weight of the co-processed mixture).

[0524] FIG. 5 shows a photograph of food products comprising a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% sunflower meal (left) and 80 weight-% gluten and 20 weight-% sunflower meal (right) (each based on the total weight of the co-processed mixture).

[0525] FIG. 6 shows a photograph of a standard food product and a food product according to the invention. On the left a food product comprising a co-processed mixture comprising 80 weight-% pea protein and 20 weight-% rice flour is shown, on the right a food product of the invention comprising a co-processed mixture comprising 70 weight-% pea protein and 30 weight-% linseed meal (each based on the total weight of the co-processed mixture) is shown.

[0526] FIG. 7 shows a photograph of a NaOH treated food product as a standard reference (comprising a co-processed mixture comprising 80 weight-% gluten (different batches) and 20 weight-% rice flour (each based on the total weight of the co-processed mixture)).

[0527] FIG. 8 shows a photograph of food products, treated with NaOH during the preparation, comprising a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% linseed meal (left), 80 weight-% gluten and 20 weight-% linseed meal (middle) and 70 weight-% gluten and 30 weight-% linseed meal (right) (each based on the total weight of the co-processed mixture).

[0528] FIG. 9 shows a photograph of food products, treated with NaOH during the preparation, comprising a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% sunflower meal (left) and 80 weight-% gluten and 20 weight-% sunflower meal (right) (each based on the total weight of the co-processed mixture).

[0529] FIG. 10 shows a photograph of food products. On the left a reference food product comprising a co-processed mixture comprising 40 weight-% gluten, 40 weight-% pea protein and 20 weight-% rice flour is shown and on the right a food product according to the invention comprising a co-processed mixture comprising 40 weight-% gluten, 40 weight-% pea protein, 10 weight-% rice flour and 10 weight-% linseed meal (each based on the total weight of the co-processed mixture).

[0530] FIG. 11 shows photographs of the measurement of the fiber length of different food products. The first photograph shows the reference food product (comprising a co-processed mixture comprising 80 weight-% gluten (different batches) and 20 weight-% rice flour). The second and following images show food products according to the invention. The food product shown in the second photograph comprises a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% linseed meal, the food product shown in the third photograph comprises a co-processed mixture comprising 80 weight-% gluten and 20 weight-% linseed meal, the food product shown in the fourth photograph comprises 70 weight-% gluten and 30 weight-% linseed meal and the food product shown in the fifth photograph comprises a co-processed mixture comprising 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% sunflower meal(each based on the total weight of the co-processed mixture).

[0531] In each figure, the total weight of the co-processed mixture equals the total weight of the dry substance of the food product.

EXAMPLES

Example 1

[0532] 1.1 Recipes

[0533] In the following example, various food products according to the invention (food products 2 to 6) and a standard food product (food product 1) with the following designations and mixtures comprising a co-processed mixture comprising the following (with and without addition of NaOH during the preparation) have been prepared:

[0534] 1: Standard reference (80 weight-% gluten and 20 weight-% rice flour) (FIGS. 1 and 7)

[0535] 2: 80 weight-% gluten, 10 weight-% rice flour and 10 weight-% linseed meal (fat, protein and carbohydrate content see 1.2) (FIGS. 2 and 8)

[0536] 3: 80 weight-% gluten, 20 weight-% linseed meal (fat, protein and carbohydrate content see 1.2) (FIGS. 3 and 8)

[0537] 4: 70 weight-% gluten and 30 weight-% linseed meal (fat, protein and carbohydrate content see 1.2) (FIGS. 4 and 8)

[0538] 5: 80 weight-% gluten, 10 weight-% rice flour, 10 weight-% sunflower meal (fat, protein and carbohydrate content see 1.2) (FIGS. 5 and 9)

[0539] 6: 80 weight-% gluten and 20 weight-% sunflower meal (fat, protein and carbohydrate content see 1.2) (FIGS. 5 and 9)

[0540] In addition, a standard food product (food product 7) and a food product according to the invention (food product 8) with the following designations and mixtures comprising a co-processed mixture comprising the following (only without addition of NaOH) have been prepared:

[0541] 7: 80 weight-% pea protein and 20 weight-% rice flour (FIG. 6)

[0542] 8: 70 weight-% pea protein and 30 weight-% linseed meal (fat, protein and carbohydrate content see 1.2) (FIG. 6)

[0543] Furthermore, a standard food product (food product 9) and a food product according to the invention (food product 10) with the following designations and mixtures comprising a co-processed mixture combined with the following (only with addition of NaOH during the preparation) have been prepared:

[0544] 9: 40 weight-% gluten, 40 weight-% pea protein and 20 weight-% rice flour (FIG. 10)

[0545] 10: 40 weight-% gluten, 40 weight-% pea protein, 10 weight-% rice flour and 10 weight-% linseed meal (fat, protein and carbohydrate content see 1.2) (FIG. 10)

[0546] 1.2 Fat, Protein and Carbohydrate Content of Oilseed Meals

[0547] Composition of Partially Defatted Linseed and Sunflower Meal:

TABLE-US-00001 TABLE 1 Linseed Sunflower Unit meal meal Energy kJ 1457 1504 kcal 352 360 Fat g 15.5 9.1 Carbohydrate g 3.2 9.3 Protein g 30.8 46.0

[0548] (each based on 100 g total weight of the oilseed meals)

[0549] The linseed and sunflower meal have been used for the preparation of food products 2 to 6, 8 and 10, respectively.

[0550] 1.3 Preparation Protocol

[0551] The mixtures according to 1.1 were prepared in a Theysson twin-screw extruder. A total dry mix of 15 kg of throughput was prepared with the addition of 15 weight-% water. The rotation speed of the extruder screws was set to 350 rotations per minute. An outlet die with a diameter of 3.5 mm was used.

[0552] The extruder was used with 8 heating zones with the following temperature profile: first zone 20 C., second and third, 55 C., fourth zone 100 C., fifth, sixth and seventh heating zone 175 C. and eighth heating zone 165 C.

[0553] 1.4 Fiber Length of the Different Food Products

[0554] The length of fiber according to the present invention is the mean of the length of individual pieces per food product. To determine the length of fibers of each food product, 10 individual pieces were lined in a row and each individual piece as well as the total length of the pieces was measured.

[0555] According to Table 2, the individual length of each piece as well as the total length and the average length of the individual pieces per food product, i.e. the fiber length, was significantly longer for each food product comprising oilseed meal (food products 2-5 without NaOH)(FIG. 11).

TABLE-US-00002 TABLE 2 Food product Piece 1 2 3 4 5 1 [mm] 16 15 30 34 26 2 [mm] 14 20 25 40 24 3 [mm] 12 20 28 26 30 4 [mm] 20 16 20 28 24 5 [mm] 12 10 34 30 38 6 [mm] 15 17 25 30 24 7 [mm] 17 17 24 31 28 8 [mm] 17 18 18 24 27 9 [mm] 14 17 19 24 19 10 [mm] 18 16 21 35 41 Total length [mm] 155 166 244 302 281 Average length [mm] 16 17 24 30 28

[0556] 1.5 Water Holding Capacity of Standard Processed and pH Adjusted Food Products

[0557] The water holding capacity (WHC) of each food product was measured according to the following method:

[0558] 15 g of dry food product was allowed to soak water in a beaker with an excess amount of water for 15 minutes. The excess of water was afterwards removed and the product was drained on a sieve for 30 seconds and the hydrated product was weighted. The water holding capacity was determined by subtracting the weight of the dry food product from the weight of the hydrated food product and the result was divided by the weight of the dry food product100.

[0559] The water holding capacity of the food products 2 to 7 was significantly higher compared to food product number 1, the standard reference food product. The water holding capacity was in general higher when more oilseed meal was in the food product that was processed according to the standard process described in 1.3. While the water holding capacity of the food products with the pH adjusted mixture was in general higher than the standard food product, the amount of oilseed meal did not correlate with the level of the water holding capacity (see Table 3).

TABLE-US-00003 TABLE 3 Food product WHC (%) 1 101.2 2 121.0 3 131.7 4 156.3 5 146.2 6 154.4 7 197.8 8 205.2 1 (with NaOH) 141.3 2 (with NaOH) 179.5 3 (with NaOH) 185.0 4 (with NaOH) 181.5 5 (with NaOH) 202.0 6 (with NaOH) 161.5 9 (with NaOH) 231.9 10 (with NaOH) 293.8

[0560] 1.6 Sensorial Evaluation of the Different Food Products

TABLE-US-00004 TABLE 4 Food Product Sensorial Evaluation 1 (FIG. 1) Short fibers only partially aligned Soft texture 2 (FIG. 2) Improved fibrousness from addition of linseed meal (10 weight- %; unchanged gluten content compared to standard reference) Longer fibers more regularly aligned results in stronger texture 3 (FIG. 3) Replacing rice flour (carbohydrate source) by linseed meal results in substantially longer and aligned protein fibers (gluten content unchanged compared to control) 4 (FIG. 4) Further improvement of protein length and alignment by increasing linseed meal addition (unchanged protein content compared to Reference) 5 (FIG. 5) Improved fiber length and alignment from addition of sunflower meal 6 (FIG. 5) Further improvement of fiber length and alignment from addition of 20 weight-% sunflower meal 7 (FIG. 6) Pea protein processed with standard source of carbohydrates (rice flour) (standard reference) 8 (FIG. 6) Improved fiber length and orientation from using oilseed meal instead of carbohydrate source (replacing rice flour with linseed meal; total protein remains unchanged) 1 + NaOH pH adjustment results in improved (FIG. 7) fiber length and alignment 2 + NaOH Improved fiber length and alignment from using linseed (FIG. 8) meal (compared to food product 1 + NaOH) 3 + NaOH Further improvement of fiber lengths (FIG. 8) and alignment from using 20 weight-% of linseed meal (gluten content unchanged) 4 + NaOH Further improvement of fiber lengths and alignment of (FIG. 8) fibers from using increasing 30 weight-% of oilseed meal (protein content unchanged compared to food product 1 + NaOH) 5 + NaOH Improved fiber length and fiber alignment (FIG. 9) (compared to food 1 + NaOH) 6 + NaOH Further improvement of fiber length and alignment (FIG. 9) of fibers (compared to food 1 + NaOH) 9 + NaOH Standard reference for (FIG. 10) composition 10 10 + NaOH Further improvement of fiber length and fiber (FIG. 10) alignment by exchanging carbohydrate source (rice flour) partially with linseed meal

[0561] As can be seen from the results in table 4 the food products 2 to 6, 8 and 10 of the present invention provide significantly improved sensorial features, an improved fibrousness, longer fibres and a better fibre alignment and orientation than the standard food products 1, 7 and 9.

Example 2

[0562] Vegetarian Product Comprising the Food Product According to the Invention

[0563] A vegetarian food product was prepared according to the following recipe:

[0564] Food product according to the invention 317 g, vegetable broth 475 g, whole egg powder 85 g, Remyline AX-DR 50 g, salt, 12 g, white pepper 1 g, dextrose 10 g, Orafti HP gel (20%) (Silverson) 50 g.

[0565] The texture was pre-hydrated with vegetable broth for 30 minutes. Afterwards, the texturized, pre-hydrated protein was mixed with Orafti HP gel for 1 minute and thereafter with starch (Remyline AX-DR), salt, pepper, dextrose and again mixed for 1 minute. Then the whole egg powder was added and mixed in for 1 minute and 30 seconds. After that, the mixture was poured into a silicon mold with a diameter of 78 mm and deep-frozen.

Example 3

[0566] Extended Meat Products

[0567] Different products comprising the food product according to the invention as well as meat were prepared.

[0568] 3.1 Nuggets

[0569] The following ingredients were used for the meat patty of the nuggets:

[0570] chicken breast 52.5 weight-%, chicken skin 20 weight-%, texturized food product according to the invention 7.5 weight-%, dextrose 2.7 weight-%, salt 1 weight-%, phosphate salt 0.3 weight-%, water 26 weight-%, batter mix Sfinc S0488943 weight-% and water 57 weight-%.

[0571] Preparation of coated nuggets:

[0572] The chicken breast and chicken skin were separately ground to 8 mm and 3 mm, respectively. Then, the chicken breast and chicken skin were mixed for one minute with the Hobart robot at a speed of 1. Salt, phosphate and dextrose were added and mixed for 30 seconds with a speed of 1, and afterwards water was added and mixed again for two minutes at a speed of 1. Silicon molds with a diameter of 38 mm and height of 10 mm were filled and placed in a deep freezer until the next day. The next day, the meat patties were taken out of the mold and incubated for 5 minutes at room temperature. Each patty was then dipped into a pre-dust (Sfinc dry fiber S07366) and cooked for 7.5 minutes at 120 C. with steam. Afterwards, each patty was dipped again in pre-dust, then in batter mix and afterwards rolled in bread crumbs. Then the coated nuggets were pre-fried at 190 C. for 50 seconds and afterwards deep-frozen. The deep-frozen coated nuggets were then deep-fried at 190 C. for 3.5 minutes or cooked in an oven with 180 C. with convection for 8 minutes on each side.

[0573] 3.2 Meat Burgers Extended with Food Product According to the Invention

[0574] Two different burger patty compositions were prepared. A standard burger patty containing 98.5 weight-% beef, 1.2 weight-% salt and 0.3 weight-% pepper, as well as a burger with a texturated food product according to the invention with 49.25 weight-% beef, texturated food product 16.4 weight-%, 32.85 weight-% water, 1.2 weight-% salt and 0.3 weight-% pepper.

[0575] The meat and the pre-hydrated texturated food product (pre-hydration for 15 minutes in water) were mixed in a Hobart robot (stand 1, K blender) for one minute. Then, the meat for the pure meat reference patty as well as the mixture of meat and texturated food product were ground with a 3 mm plate. Thereafter, burgers with 30 g per burger patty were prepared, frozen overnight or for at least 4 h and then placed on enamel plate with baking paper and the burgers were baked in a pre-heated oven at 240 C. until a core temperature of the burger patties of 78 C. was reached.