Method for producing meat substitute products

Abstract

The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fiber formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fiber formation in combination with the micellar casein.

Claims

1. A method for producing meat substitute products comprising: 1) processing a) a mixture of water and a vegetable fat or oil; b) a protein; c) sodium alginate; and d) methylcellulose by shearing to form a stable emulsion, wherein the protein is acid casein or a vegetable protein(s); and 2) adding to the stable emulsion a colloidal solution to initiate fiber formation, wherein the colloidal solution comprises a) divalent metal cations; and b) micellar casein, wherein the source for the divalent metal cations is calcium chloride and/or calcium carbonate, wherein the micellar casein comprises a calcium fraction, and wherein the quantity of added divalent metal cations is not sufficient to initiate fiber formation alone but is selected so that it only leads to the initiation of fiber formation in combination with the calcium fraction of the micellar casein.

2. The method according to claim 1 wherein the mixture of water and a vegetable oil is heated to a temperature of 70 to 90 C.

3. The method according to claim 1 wherein the colloidal solution of divalent metal cations and micellar casein is held at a temperature of 10 C. to 60 C. before addition.

4. The method according to claim 1 wherein the fibre yield is increased by increasing the concentration of methylcellulose to the emulsion.

5. The method according to claim 4, wherein a reduction in the strength of the fibres is brought about by an increase in the concentration of methylcellulose in the emulsion.

6. The method according to claim 1 wherein an increase in the strength of the fibres is brought about by a reduction in the concentration of methylcellulose in the emulsion and/or an increase in the concentration of micellar casein and/or the divalent metal cations.

7. The method according to claim 1, wherein the vegetable protein is lupine protein, pea protein, potato protein or rape protein.

Description

(1) The invention is explained in detail hereinafter with reference to an embodiment of a process sequence depicted in the drawings.

(2) The drawing shows the sequence of an exemplary embodiment of the method according to the invention.

FIRST EXAMPLE

(3) Step 1: 400-450 ml of water at 70-90 C. and 35-50 ml of an animal or vegetable fat or oil are mixed whilst stirring.

(4) Step 2: 25-40 g of acid casein, 1-20 g of sodium alginate and 1-2.5 g of methylcellulose are added and the mass thus formed is processed by shearing to form a stably emulsified emulsion.

(5) Step 3: The mass is optionally cooled to about 70-75 C.

(6) Step 4: Whilst stirring, a colloidal solution of 80-100 ml of water having a temperature significantly lower than the temperature of the mass such as, e.g. 10-30 C., and 2.4-4 g of calcium chloride and 5-8 g of micellar casein are applied to the mass. A uniform fibre formation is initiated, where the resulting fibre size can be influenced by the intensity of the mixing process.

(7) Step 5: After the fibre formation, this is separated from the water and further processed. A washing process is not necessary.

(8) Step 6: Excess water is pressed out or centrifuged out.

(9) In the following steps, the fibres thus formed can be further treated. For the further treatment the fibres can be blended with chicken egg protein, oat fibres, salts, spices and herbs or the fibres are pressed in moulds or poured into casings and pasteurized. Furthermore, the product can be portioned, external seasoning applied or coated with breadcrumbs and then packaged.

(10) Butter fat or sunflower oil or any other animal or vegetable fat/oil can be used as fat. The protein can be a milk protein such as acid casein (90% protein content, 0.1% calcium content, 10% water content). Instead of methylcellulose, for example oat fibres or starch flour can also be used.

SECOND EXAMPLE

(11) The protein according to the first example is replaced by vegetable proteins such as, e.g. soya protein, lupine protein, pea protein, potato protein or rape protein and otherwise the method proceeds according to the first example.

(12) By adding methylcellulose to the emulsion, a better control of the fibre structure is made possible.

(13) The fibre formation and the resulting fibre structure are furthermore positively influenced if the temperature of the solution of divalent metal cations at 10-60 C. lies significantly below the temperature of the emulsion during addition to the emulsion.

(14) A suitable mixture/combination of hydrocolloids consisting of alginate and methylcellulose as well as variation of the concentration of divalent metal cations makes it possible to achieve very positive fibre structures depending on the starting materials, and positively influences the yield. An increase in the concentration of methyl cellulose in the emulsion brings about an increase in the fibre yield and thus gives softer fibres, similar to chicken or fish meat, whereas a reduction in the concentration of methylcellulose in the emulsion and an increase in the divalent metal cations in the solution brings about firmed fibres similar to beef.

(15) The method according to the invention enables meat-free products to be produced in all formats such as hamburgers, schnitzels, balls, sausage and fried sausage for boiling, heating, frying or grilling.

(16) Furthermore, it is also possible to produce hamburger products, marinated or non-marinated, fibres pressed into shape which, supplied as meat substitute ready packaged or individually, can be fried or grilled, and schnitzels, marinated, coated with breadcrumbs or seasoned, fibres pressed into shape, which, supplied as meat substitute ready packaged or individually, can be fried or grilled. Fillings with, for example, cheese, balls, strips or cubes are also possible. Fibres pressed into shape, which are part of ready meals or individually as minced meat, shredded meat or goulash cubes, sausage and fried sausage are also feasible. Finely minced fibres which, when poured into casings, in the form of vegetarian sausage can be used as part of ready meals or in individual applications.

(17) The invention thus makes it possible to develop finished products with a new type of texture and shape with and without filling. The invention also makes it possible to lower production costs.

(18) The starting materials of the method can be provided in powder or granule form so that merely the addition of water is required at the application site.