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WO2025088186A1 - Produit de type succédané de viande contenant un produit protéique monocellulaire de levure - Google Patents

Produit de type succédané de viande contenant un produit protéique monocellulaire de levure Download PDF

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Publication number
WO2025088186A1
WO2025088186A1 PCT/EP2024/080331 EP2024080331W WO2025088186A1 WO 2025088186 A1 WO2025088186 A1 WO 2025088186A1 EP 2024080331 W EP2024080331 W EP 2024080331W WO 2025088186 A1 WO2025088186 A1 WO 2025088186A1
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WIPO (PCT)
Prior art keywords
meat analogue
protein
product
yeast
analogue product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/EP2024/080331
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English (en)
Inventor
Dadiva ELSACKER VAN
Carol Andrea ROA-ENGEL
Petrus Paulus Gerardus Anna VERHOEVEN
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DSM IP Assets BV
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DSM IP Assets BV
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Filing date
Publication date
Application filed by DSM IP Assets BV filed Critical DSM IP Assets BV
Publication of WO2025088186A1 publication Critical patent/WO2025088186A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof

Definitions

  • the invention relates to a meat analogue product and to a method for preparing thereof.
  • the present invention also relates to the use of a yeast single cell protein product.
  • Meat analogues become abundantly available following the increasing need in the market for vegetarian products.
  • Meat analogue hamburgers for example are developed that closely mimic the texture and taste of real meat hamburgers.
  • Plant protein is the common ingredient in most meat analogue products.
  • Challenges of using plant protein instead of animal protein is to provide a good texture that is perceived as a real meat.
  • a challenge is to produce a meat analogue product having an improved fat and moisture retention upon cooking the meat analogue product.
  • a ground meat patty when cooked by baking, grilling or pan frying loses part of its moisture and undergoes a weight loss. This weight loss results in shrinkage of the cooked meat product.
  • the total moisture loss in any meat due to the cooking out of the natural juices is an inevitable consequence of the cooking process and leading to reduction of perceived juiciness.
  • W02006034172 discloses a soy protein fraction and reports that soy absorbs fat, thereby decreasing fatting out the fat in the process of cooking. Reported cook yields are still only -90-93%.
  • Food producers produce meat analogues by first preparing the raw dough, followed by shaping the raw dough into the desired meat analogue form and usually frozen. The refrigerated or frozen product is thereafter sold to the consumer who prepares the hamburger before consumption. Dough properties are important characteristics for food producers to allow an efficient manufacturing process that is also scalable. For example, when a dough is too sticky it might trigger problems on production lines. Another problematic phenomenon is dough softening, wherein the shaped meat analogue loses its form.
  • Another challenge in meat analogue products is to provide a cooking experience that is closely mimicking the experience of real meat products. Plant based meat analogues often provide too much bleeding during cooking, resulting in a mousy or foamy cooking experience that is not matching a real meat cooking experience. Detailed description of the invention
  • the present invention relates to a meat analogue product comprising a texturized vegetable protein, a binder, a flavor and/or 0.5 to 10% (w/w) of a yeast single cell protein product, preferably wherein the yeast single cell protein product comprises Saccharomycetales yeast cells or parts thereof.
  • meat analogue product or meat substitute, as used in the present context means a product that does not comprise animal protein and thus is suitable to be used as a vegetarian or vegan meat alternative product and has an appearance mimicking an animal meat-based product.
  • single cell protein refers to a protein obtained by and/or derived from a (unicellular) microorganism.
  • an SCP may refer to a protein purified and/or isolated from a microorganism’s cell culture for example.
  • SCPs may refer to microbial proteins are the dead dried cells of microorganisms.
  • an “single cell protein product” or “SCP product” may or may not comprise one or more selected from the group of intact (unicellular) microorganism cells, disrupted (unicellular) microorganism cells, isolated proteins obtained by one or more (unicellular) microorganism(s), isolated proteins derived by one or more (unicellular) microorganism(s), purified proteins obtained by one or more (unicellular) microorganism(s), and purified proteins derived by one or more (unicellular) microorganism(s). While an (unicellular) microorganism may relate to a bacterium, a fungus like yeast and/or an algae, said (unicellular) microorganism is yeast according to the present invention.
  • yeast SCP products from yeast offer the advantage of providing comparatively high protein contents, while at the same time said products can be produced on industrial scale at comparatively low cost, independent from seasonal effects and with comparatively low harvesting efforts.
  • yeast SCP products are highly advantageous.
  • Another advantage is that yeast SCP have lower amounts of R-DNA than bacteria, and it is easier to separate from fermentation broth.
  • yeast refers to a eukaryotic, unicellular microorganism classified as a member of the fungus kingdom that mostly reproduce asexually by mitosis with asymmetric division processes also being known as budding.
  • said term preferably relates to yeast cells, which can be grown under artificial and/or lab conditions, e.g. as in vitro culture conditions, and in particular under standard laboratory conditions. Said term preferably also embraces yeast cells of a single type that have been grown in the laboratory for several generations and thus, said term preferably embraces also potential mutants of a yeast cell and/or strain.
  • yeast is preferably Saccharomycetales yeast.
  • yeast cell is a cell of a yeast, preferably a cell of a yeast as described herein. Parts of a yeast cell might refer to substances derived from a yeast cell. For example, when disrupted yeast cells are used, there might be yeast protein as well as yeast cell wall material.
  • Saccharomycetales refers to the order Saccharomycetales within the phylum Ascomycota. Members of Saccharomycetales are also known and sometimes referred to as budding yeasts.
  • the yeast SCP product comprises Saccharomycetales yeast cells that are not Saccharomyces cerevisiae yeast cells, and/or wherein the yeast SCP product does not comprise Saccharomyces cerevisiae yeast cells.
  • the SCP product comprises ethanol (or glucose) fed Saccharomycetales yeast cells.
  • yeast cells are yeast cells from the genus Cyberlindnera, Kluyveromyces, Wickerhamomyces, Pichia or Yarrowia, preferably from the genus Cyberlindnera or Kluyveromyces or Wickerhamomyces.
  • yeast cells are from Cyberlindnera jadinii, Kluyveromyces lactis, Wickerhamomyces anomalus, Pichia anomala or Yarrowia lipolytica, preferably from Cyberlindnera jadinii, Kluyveromyces lactis, Wickerhamomyces anomalus.
  • the present Saccharomycetales yeast cells are or are derived from Cyberlindnera jadinii ATCC 26387, Cyberlindnera jadinii FERM-BP1656, Wickerhamomyces anomalus IFO 569, Wickerhamomyces anomalus CBS 1980, Cyberlindnera jadinii ATCC 9950, Kluyveromyces lactis CBS 2896, Wickerhamomyces anomalus CBS 2576 or Yarrowia lipolytica CBS 7504, preferably from Cyberlindnera jadinii ATCC 26387, Cyberlindnera jadinii FERM-BP1656, Wickerhamomyces anomalus IFO 569, Wickerhamomyces anomalus CBS 1980, Cyberlindnera jadinii ATCC 9950 or Kluyveromyces lactis CBS 2896.
  • the term “derived from” preferably refers to yeast cells, which were originally obtained from a given yeast strain and thus originate from said given yeast strain. Such derived cells may differ from said given yeast strain due to naturally occurring and/or artificially introduced alterations like genetic mutations, but preferably have similar characteristics as cells from the yeast strain they originated from. Such similar characteristics are preferably the capability to produce with ethanol as carbon source 34% (w/w) or more protein per gram dry weight of yeast cells, preferably 41 % (w/w) or more protein per gram dry weight of yeast cells, more preferably 42.5% (w/w) or more protein per gram dry weight of yeast cells.
  • cells that are derived from a given strain may have, preferably on genome level, a sequence identity of 80% or more, preferably of 85% or more, more preferably of 90% or more, even more preferably of 95% or more to the respective strain that can be seen as reference.
  • a derived cell may have a sequence identity of at least, e.g., 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% to the respective reference, preferably on genome level.
  • the Saccharomycetales yeast cells are capable of producing with ethanol (or glucose) as carbon source 34% (w/w) or more protein per gram dry weight of said Saccharomycetales yeast cells, preferably 41% (w/w) or more protein per gram dry weight of said Saccharomycetales yeast cells, more preferably 42.5% (w/w) or more protein per gram dry weight of said Saccharomycetales yeast cells.
  • the yeast SCP product comprises all essential amino acids.
  • the Saccharomycetales yeast cells are not genetically engineered.
  • the present yeast SCP product comprises 34% (w/w) or more protein per gram dry weight of Saccharomycetales yeast cells, preferably 41 % (w/w) or more protein per gram dry weight of Saccharomycetales yeast cells, more preferably 42.5% (w/w) or more protein per gram dry weight of Saccharomycetales yeast cells. More preferably, the present yeast SCP product comprises from 50 to 75% (w/w) protein per gram dry weight of Saccharomycetales yeast cells, such as from 55 to 65% (w/w) protein per gram dry weight of Saccharomycetales yeast cells, such as from 56 to 60% (w/w) protein per gram dry weight of Saccharomycetales yeast cells.
  • the yeast SCP product comprises dried Saccharomycetales yeast cells, preferably wherein said dried Saccharomycetales yeast cells are intact or disrupted or a mixture of intact and disrupted cells.
  • w/w is intended to be understood as "weight by weight” and thus refers to the proportion of a particular substance within a mixture, as measured by weight or mass.
  • the present meat analogue product comprises 0.6 to 9% (w/w) of a yeast single cell protein product, comprises 1 to 8% (w/w) of a yeast single cell protein product, comprises 1 .5 to 6% (w/w) of a yeast single cell protein product or comprises 2 to 5% (w/w) of a yeast single cell protein product.
  • the present meat analogue product comprises texturized vegetable protein.
  • the texturized vegetable protein is an extruded vegetable protein product. This can cause a change in the structure of the protein which results in a fibrous, spongy matrix, similar in texture to meat.
  • the textured vegetable protein can be rehydrated or dehydrated.
  • the texturized vegetable protein is selected from soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, rapeseed protein, fava bean protein or a combination thereof. Given that soy is an allergen, it is preferred that the present texturized vegetable protein is soy free. Preferably the present meat analogue product is soy free.
  • the present meat analogue product comprises texturized vegetable protein in an amount from 5 to 30% (w/w), preferably an amount of 6 to 25% (w/w), preferably 8 to 20% (w/w), preferably 10 to 15% (w/w) of the meat analogue product.
  • the present meat analogue product comprises texturized vegetable protein with a protein amount from 50 to 99% (w/w), preferably an amount of 55 to 90% (w/w), preferably 60 to 85% (w/w) of the texturized vegetable protein.
  • the present texturized vegetable protein is hydrated towards an amount of water of more than 10% (w/w) of the texturized vegetable protein, preferably an amount of water from 20 to 80% (w/w) of the texturized vegetable protein, preferably an amount of water from 30 to 70% (w/w) of the texturized vegetable protein.
  • the present binder is chosen from the group consisting of gellan gum, methylcellulose, egg white, wheat gluten, fermented protein, beta-glucan, calcium-alginate gels and starch based binders, or a combination thereof.
  • binder or "binding agent” as used herein relates to a substance for holding together particles and/or fibres in a cohesive mass. It is an edible substance that in the final product is used to trap components of the foodstuff with a matrix for the purpose of forming a cohesive product and/or for thickening the product. Binding agents of the invention may contribute to a smoother product texture, add body to a product, help retain moisture and/or assist in maintaining cohesive product shape; for example, by aiding particles to agglomerate.
  • the present meat analogue product comprises an amount of binder from 0.5 to 5% (w/w), preferably from 1 to 4% (w/w), such as from 2 to 3% (w/w).
  • the binder may be methyl cellulose.
  • the methyl cellulose might be present in an amount of 0.5 to 2% (w/w) such as from 1 to 2% (w/w) of the meat analogue product.
  • the binder is gellan gum and the present gellan gum is high acyl gellan gum.
  • the high acyl gellan gum is a polymer comprising various monosaccharides linked together to form a linear primary structure and the gum gels at temperatures of greater than 60 degrees centigrade.
  • the gel temperature may be approximately 70 degrees centigrade or greater.
  • the gel temperature may be approximately between 70 degrees centigrade and 80 degrees centigrade.
  • the properties of the high acyl gellan gum polymer may vary depending at least in part on its source, how it was processed, and/or the number and type of acyl groups present on the polymer.
  • the amount of gellan gum in the present meat analogue product is within the range of 0.1 to 4% (w/w), preferably 0.2 to 3% (w/w), more preferably 0.5 to 1.0% (w/w) of the meat analogue product.
  • the present gellan gum, or the present high acyl gellan gum has a single gel setting temperature that is within the range of 70°C to 90°C.
  • the advantage of high acyl gellan gum is that it forms soft and flexible gels, beneficial in providing a good texture of a vegetarian emulsified meat product, without introducing off flavors to the product.
  • the present gellan gum, or the present high acyl gellan gum has more than 40% acetyl and more than 45% glyceryl residual substitutions per repeating unit.
  • the present meat analogue product has in an embodiment after cooking a weight loss of the meat analogue product being less than 5%, preferably less than 4%, less than 3% or less than 2%.
  • a weight loss of the meat analogue product is less than 5%, preferably less than 4%, less than 3% or less than 2%.
  • This weight loss can be easily determined by weighing the meat analogue product before and after cooking and calculating the percent of weight loss.
  • Cooking as used in the present context means the final heating step before consumption of the present meat analogue product. Examples of cooking is for example pan frying.
  • the weight loss is less than 1 .5%, or less than 1%.
  • the present meat analogue product further comprises a nutrient, preferably wherein the nutrient comprise both vitamins and minerals, preferably vitamins chosen from the group consisting of B2, B3, B6 and B12, preferably minerals chosen from the group consisting of iron, selenium and zinc.
  • the term “nutrient” as used herein relates to a substances that provide nutritional value to the present meat analogue product, such as vitamins, minerals, trace elements and antioxidants for example. The advantage of adding these nutrients is that the present meat analogue product more closely resembles the nutritional value of a real meat hamburger, without introducing off flavors to the meat analogue product.
  • the present meat analogue product further comprises a vegetable oil and/or a vegetable fat.
  • the vegetable oil and/or fat can be an algal oil, a fungal oil, corn oil, olive oil, soy oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, borage oil, black currant oil, sea-buckhorn oil, macadamia oil, saw palmetto oil, conjugated linoleic oil, arachidonic acid enriched oil, docosahexaenoic acid (DHA) enriched oil, eicosapentaenoic acid (EPA) enriched oil, palm stearic acid, sea-buckhorn berry oil, macadamia oil, saw palmetto oil, or rice bran oil; or mar
  • the amount of vegetable oil is within the range from 2 to 20% (w/w) of the meat analogue product, such as from 5 to 15% (w/w) or from 6 to 12% (w/w).
  • the amount of vegetable fat is within the range from 0.5 to 5% (w/w) of the meat analogue product, such as from 1 to 3% (w/w) of the meat analogue product.
  • the amount of yeast single cell protein product is from 1 to 9% (w/w), preferably from 1 to 8% (w/w) of the meat analogue product, such as from 1 .5 to 7 or 2 to 6% (w/w) of the meat analogue product.
  • the present meat analogue product is a hamburger, a minced meat or a meat ball.
  • the present meat analogue product comprises a flavor or flavor agent, or flavor precursor.
  • flavors can be yeast extracts or process flavours.
  • the present meat analogue product comprises 0.001 to 5% (w/w) of a flavor.
  • the present meat analogue product comprises a flavor modifier or a flavoring with modifying properties. More preferably the present meat analogue product comprises 0.001 to 1% (w/w) of a flavor modifier or a flavoring with modifying properties.
  • a flavor modifier or a flavoring with modifying properties is an example.
  • An example is Modumax ⁇ from dsm firmenich. Modumax ⁇ is preferably a flavour composition comprising glucans, mannans, amino acids, proteins, protein fragments and phospholipids. Preferably comprising:
  • the present meat analogue product comprises salt, preferable NaCI.
  • the amount of salt is preferably within the range of 0.001 to 5% (w/w) of the present meat analogue product.
  • the present meat analogue product comprises a colorant, preferably within the range of 0.01 to 10 wt. %, more preferably 0.1 to 5 w. %, most preferably 0.2 to 2 wt. % of the meat analogue product.
  • the present colorant comprises or is beet root or beet root powder. The advantage of using beet root is that a meaty like color is provided to the product, without introducing off flavors to the product.
  • the present colorant can also be or comprise a carotenoid.
  • the carotenoid is chosen from the group consisting of a- or B-carotene, 8'-apo-B-carotenal, 8'- apo-B-carotenoic acid esters such as the ethyl ester, bixin, capsanthin, capsorubin, rhodoxanthin, canthaxanthin, astaxanthin, astaxanthin esters, lycopene, lutein, zeaxanthin or crocetin and their derivatives.
  • a- or B-carotene such as the ethyl ester, bixin, capsanthin, capsorubin, rhodoxanthin, canthaxanthin, astaxanthin, astaxanthin esters, lycopene, lutein, zeaxanthin or crocetin and their derivatives.
  • the present meat analogue product comprises a heme, a heme protein, a heme containing protein or a (macro)molecule with complexed iron. More preferably the present meat analogue product comprises 0.001 to 5% (w/w) of a heme, a hem protein, a heme containing protein or a (macro) molecule with complexed iron.
  • the present meat analogue product comprises an amount of water within the range of 50 to 80% (w/w), preferably 55 to 70% (w/w).
  • the present meat analogue product is raw and/or optionally frozen and requires cooking before consumption.
  • the present meat analogue product is raw and/or refrigerated.
  • the present invention relates to a method for preparing a meat analogue product, comprising a step of preparing a dough, and adding 0.5 to 10% (w/w) yeast single cell protein product to the dough and shaping the dough into a meat analogue.
  • the present method further comprises freezing the shaped meat analogue product.
  • the meat analogue product is as defined herein.
  • the yeast single cell protein product is as defined herein.
  • the dough comprises a texturized vegetable protein and a binder, preferably as defined herein.
  • the present method comprises adding 0.6 to 9% (w/w) yeast single cell protein product to the dough, preferably comprises adding 1 to 8% (w/w) of a yeast single cell protein product to the dough, preferably comprises adding 1 .5 to 6% (w/w) of a yeast single cell protein product to the dough or comprises adding 2 to 5% (w/w) of a yeast single cell protein product to the dough.
  • the method comprises adding the yeast single cell protein product which comprises dried Saccharomycetales yeast cells, preferably wherein the dried Saccharomycetales yeast cells are intact or disrupted or a mixture of intact and disrupted cells.
  • the present invention relates to the use of the present yeast single cell protein product for improving dough characteristics of a meat analogue product and/or for improving the cooking experience of a meat analogue product, preferably wherein the yeast single cell protein product comprises Saccharomycetales yeast cells.
  • the present invention relates to the use of the present yeast single cell protein product for improving the juiciness of a meat substitute product, such as a hamburger.
  • the cooking experience is a reduced water loss during cooking, or an improved water retention during cooking.
  • Figure 1 shows the frying of hamburger in a pan, wherein figure 1A shows a control, and figure 1 B a hamburger with SCP.
  • Figure 2 shows a spider plot from the sensory assessment of the hamburgers, dash line is control, solid black line is SCP.
  • the ingredients as shown in table 1 were used in preparation of the hamburgers in the following order.
  • First caramelized sugar and beetroot powder were dry mixed separately and then added to the water (water 1). This water was used to hydrate texturized vegetable protein and was left for hydration for at least 30 minutes at room temperature.
  • To prepare the emulsion first the gellan gum, methylcellulose and oil were mixed in a Magi mix for 45 seconds at fixed speed. Then the ice-cold water (water 2) was slowly added while mixing under high shear. At this stage the paste like emulsion was ready and subsequently hand mixed with the hydrated TVP until homogenous appearance of the dough. Finally, the dry parts the 5 flavours, pea protein concentrate, or SCP and salt were mixed in the dough, followed by the frozen coconut fat chunks.
  • the homogenous dough was chilled for 1 hour in the fridge. Hamburgers of 130 grams each where subsequently shaped with use of a mould. The hamburgers were blast frozen for 90 minutes and then transferred to a normal freezer. The hamburgers were stored in the freezer for at least 3 nights before use. w The day before the cooking the hamburgers were removed from the freezer and placed in the fridge to thaw. The starting temperature of the burgers before cooking was 7°C. A grill plate was set at 160°C, and burgers were cooked for 7 minutes at one site until core temperature was 75°C, then the burger was turned around and cooked for another 7 minutes at the other site.
  • the dough made with SCP was easier to handle than the control dough.
  • the SCP dough showed less softening, looks more solid and was less sticky than the control dough.
  • the hamburgers made by shaping the raw SCP dough holds it shape better than the control dough based
  • the SCP hamburgers were bleeding less than the control, see also figure 1 A for the control and figure 1 B for the SCP hamburgers.
  • the SCP hamburgers provided less foam / mousse in the pan. This indicates a better water retention. Further, the SCP hamburgers did not yield any beany aromas during cooking whereas the control does provide beany aromas.
  • the SCP w hamburgers provide a more authentic meat like cooking experience than the control.
  • the hamburgers were assessed by a sensory panel of 5 members.
  • the following attributes were assessed on a 1-10 scale: firmness / hardness, cohesiveness, resilience, juiciness and flavour 15 intensity.
  • the results are shown in table 2 below and figure 2 and show an average number from the panel.

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Abstract

La présente invention concerne un produit de type succédané de viande contenant une protéine végétale texturée, un liant, un arôme et entre 0,5 et 10 % (poids/poids) d'un produit protéique monocellulaire de levure, le produit protéique monocellulaire de levure contenant des cellules levure de Saccharomycetales ou des parties de celles-ci.
PCT/EP2024/080331 2023-10-25 2024-10-25 Produit de type succédané de viande contenant un produit protéique monocellulaire de levure Pending WO2025088186A1 (fr)

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EP23205937 2023-10-25

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Publication number Priority date Publication date Assignee Title
GB1380513A (en) * 1971-01-12 1975-01-15 Pedigree Petfoods Ltd Meat-like protein product
WO2006034172A2 (fr) 2004-09-16 2006-03-30 Solae Llc Fractions de proteines vegetales riches en glycinine et ?eta-conglycinine
WO2009007424A1 (fr) * 2007-07-10 2009-01-15 Dsm Ip Assets B.V. Autolysats de levure
WO2010119985A1 (fr) * 2009-04-15 2010-10-21 味の素株式会社 Procédé pour produire un aliment de type viande
US20170105438A1 (en) * 2015-10-20 2017-04-20 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
KR20230101402A (ko) * 2021-12-29 2023-07-06 공주대학교 산학협력단 단세포 단백질을 포함하는 대체육 및 단세포 단백질의 첨가에 의한 대체육의 기능성 증진방법
WO2023156584A1 (fr) * 2022-02-17 2023-08-24 Dsm Ip Assets B.V. Produits protéiques monocellulaires
US20230263187A1 (en) * 2020-08-10 2023-08-24 Dsm Ip Assets B.V. Vegetarian hamburger
WO2023175150A1 (fr) * 2022-03-18 2023-09-21 Fumi Ingredients B.V. Extrait de cellules microbiennes

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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