Proteinaceous meat analogue having an improved texture and an extended shelf-life

1. A method for obtaining an extended shelf-life proteinaceous meat analogue having a shelf life of at least 60 days, comprising the steps of:

mixing, without adding water, at a temperature of less than 100° C. i) 30 to 90% (w/w) of powdered vegetable proteins, including more than 50% (w/w) vital wheat gluten (VWG), and ii) 10 to 40% (w/w) of a non-aqueous plasticizer, thereby obtaining a dough,

shaping said dough, and

static heating said dough between 120 and 160° C. under atmospheric pressure for 1 minute to 1 hour, thereby obtaining an extended shelf-life proteinaceous meat analogue having a shelf life of at least 60 days,

wherein said powdered vegetable proteins have a water content of less than 15% (w/w),

wherein said non-aqueous plasticizer has a water content of less than 20% (w/w), and wherein said non-aqueous plasticizer is selected from the group consisting of a polyhydroxy alcohol, a starch hydrolysate, a carboxylic acid, and a mixture thereof, and

wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w).

2. The method according to claim 1 , wherein the mixing step comprises mixing:

40 to 85% (w/w) of said powdered vegetable proteins,

15 to 30% (w/w) of said non-aqueous plasticizer, and

0 to 8% (w/w) of fibers.

3. The method according to claim 1 , wherein the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from at least one origin selected from a group consisting of potato, lupine, soya, pea, chick pea plants, alfalfa, faba bean, lentil, bean, rapeseed, sunflower, and cereals.

4. The method according to claim 1 , wherein the mixing step comprises mixing of 30 to 90% of VWG powder, 10 to 40% of said non-aqueous plasticizer, 0 to 40% of a vegetable protein other than VWG, and 0 to 8% of fibers.

5. The method according to claim 1 , wherein the shaping step comprises at least cutting the dough into dough pieces and agglomerating the dough pieces by hydrating and by mixing the dough pieces to obtain an agglomerate having a water content between 5 to 30%.

6. The method according to claim 1 , wherein a food product, a food additive, and/or a processed food is added during the mixing step.

7. A method for obtaining a ready-to-eat proteinaceous meat analogue wherein said method comprises the steps of:

obtaining an extended shelf-life proteinaceous meat analogue according to the method of claim 1 ,

hydrating said extended shelf-life proteinaceous meat analogue, and

obtaining a ready-to-eat proteinaceous meat analogue.

8. The method according to claim 1 , wherein the mixing step further comprises mixing fibers with the vegetable proteins and the plasticizer.

9. The method according to claim 1 , wherein the shaping step comprises shaping said dough by cutting, sheeting, agglomerating, and/or molding.

10. The method according to claim 1 , wherein said non-aqueous plasticizer is glycerol.

11. The method according to claim 1 , wherein the method does not comprise adding a binder, wherein said binder is selected from the group consisting of eggs, xanthan, and starch.

12. The method according to claim 11 , wherein the method does not comprise adding any binder.

13. The method according to claim 8 , wherein the fibers are insoluble fibers.

14. The method according to claim 1 , wherein said extended shelf-life proteinaceous meat analogue is vegan.