Proteinaceous meat analogue having an improved texture and an extended shelf-life
An extended shelf-life proteinaceous meat analogue comprising vegetable proteins, including at least wheat gluten, and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.
1. An extended shelf-life proteinaceous meat analogue having a shelf-life of at least 60 days, wherein said proteinaceous meat analogue is directly obtained by a method comprising the steps of:
mixing, without adding water, at a temperature of less than 100° C.: i) 30 to 90% (w/w) on dry mass of powdered vegetable proteins, ii) 10 to 40% (w/w) on dry mass of a non-aqueous plasticizer, and optionally iii) fibers for 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 comprise more than 50% (w/w) of vital wheat gluten (VWG),
wherein said non-aqueous plasticizer is selected from the group consisting of: a polyhydroxy alcohol, a starch hydrolysate, a carboxylic acid, and combinations thereof,
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),
wherein said proteinaceous meat analogue has a water content of less than 20% (w/w), and
wherein said proteinaceous meat analogue has a torque value at 10 min of at least 10 gram meter or a ratio torque value at 30 sec/torque value at 10 min of 1 to 1.5, as determined by a Test A.
2. The proteinaceous meat analogue according to claim 1 , wherein the mixing step comprises mixing:
40 to 85% (w/w) on dry mass of said powdered vegetable proteins,
10 to 40% (w/w) on dry mass of said non-aqueous plasticizer, and
0 to 8% (w/w) on dry mass of fibers.
3. The proteinaceous meat analogue according to claim 1 , wherein said powdered vegetable proteins are a mixture of vital wheat gluten (VWG) and vegetable proteins from at least one origin selected from the group consisting of: potato, lupine, soya, pea, chick pea plants, alfalfa, faba bean, lentil, bean, rapeseed, sunflower, cereals, and combinations thereof.
4. The proteinaceous meat analogue according to claim 3 , wherein the cereals are selected from the group consisting of corn, barley, malt, oats, and combinations thereof.
5. The proteinaceous meat analogue according to claim 1 , wherein the mixing step comprises mixing:
30 to 90% (w/w) of vital wheat gluten (VWG) powder,
10 to 40% (w/w) of said non-aqueous plasticizer,
0 to 40% (w/w) of vegetable proteins other than VWG, and
0 to 8% (w/w) of fibers.
6. The proteinaceous meat analogue according to claim 1 , wherein the fibers are insoluble fibers.
7. The proteinaceous meat analogue according to claim 6 , wherein said fibers are insoluble fibers from cereal, tuber, seed, or leguminosae.
8. The proteinaceous meat analogue according to claim 1 , wherein the shaping step comprises at least cutting, sheeting, agglomerating and/or molding said dough.
9. The proteinaceous meat analogue according to claim 1 , wherein the shaping step comprises at least cutting said dough in 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 and 30% (w/w).
10. The proteinaceous meat analogue according to claim 9 , wherein said agglomerate has a water content between 7 and 25% (w/w).
11. The proteinaceous meat analogue according to claim 10 , wherein said agglomerate has a water content between 10 and 20% (w/w).
12. The proteinaceous meat analogue according to claim 1 , wherein a food product, a food additive and/or a processed food is added during the mixing step.
13. The proteinaceous meat analogue according to claim 1 , wherein said non-aqueous plasticizer is glycerol.
14. The proteinaceous meat analogue according to claim 1 , wherein said proteinaceous meat analogue does not comprise any binder selected from the group consisting of eggs, xanthan, starch, and combinations thereof.
15. The proteinaceous meat analogue according to claim 14 , wherein said proteinaceous meat analogue does not comprise any binder.
16. The proteinaceous meat analogue according to claim 1 , wherein said proteinaceous meat analogue is vegan.
17. A foodstuff comprising the extended shelf-life proteinaceous analogue according to claim 1 .
18. A ready-to-eat proteinaceous meat analogue, wherein said ready-to-eat proteinaceous meat analogue is directly obtained by a method comprising the steps of:
obtaining an extended shelf-life proteinaceous meat analogue according to claim 1 ;
hydrating said proteinaceous meat analogue;
optionally, cooking said hydrated proteinaceous meat analogue; and
obtaining a ready-to-eat proteinaceous meat analogue,
wherein said ready-to-eat proteinaceous meat analogue has a torque value at 10 min of at least 10 gram meter or a ratio torque value at 30 sec/torque value at 10 min of 1 to 1.5, as determined by a Test B.
19. The ready-to-eat proteinaceous meat analogue according to claim 18 , wherein the method comprises hydrating said extended shelf-life proteinaceous meat analogue until a water content of more than 50% (w/w) is reached.
20. A foodstuff comprising the ready-to-eat proteinaceous meat analogue according to claim 18 .