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    • 专利摘要:
    This invention relates to a food composition and more particularly to a moist pet food comprising a proteinaceous meat analog and to the method for obtaining such a food composition. The invention also relates to a nutritional composition for use in improving digestion or improving periodontal health in a companion animal.
    公开号:BE1023936A9
    申请号:E20165176
    申请日:2016-03-09
    公开日:2017-10-27
    发明作者:Andreas Redl；Aurelien Feneuil；Fabrice Vogel
    申请人:Syral Belgium Nv；
    IPC主号:
    专利说明:

    HUMID PET FOOD INCLUDING A PROTEIN MEAT ANALOG WITH AN IMPROVED TEXTURE
    FIELD OF THE INVENTION
    This invention relates to a food composition and more particularly to a wet pet food comprising a proteinaceous meat analog and the method for obtaining such food composition. The invention also relates to a food composition for use in improving digestion or improving periodontal health in a companion animal.
    BACKGROUND OF THE INVENTION
    Pet food is a specialty food for domestic animals, formulated based on their nutritional needs. Pet food usually consists of meat or meat analogues, meat by-products, grains, grains, vitamins and minerals. Within the class of foods known as pet food, there are three basic subdivisions, dry pet food, semi-moist pet food, and moist pet food. The moisture is determined taking into account both the water in the final product and the water in combination with the various components from which the final product is made. In general, the dry pet food has a low moisture content that is usually less than about 15% and semi-moist pet food has a moisture content that generally ranges between about 15% to about 50%. Although there are numerous ways to make dry and semi-moist pet food, the most commonly used process is extrusion.
    The moist pet food has a moisture content above more than 50%. The higher moisture content of the moist pet food offers an increased edibility compared to the dry or semi-moist pet food. However, due to the high moisture content of the moist pet food, microbiological stability is a major problem. This problem is only overcome by heat sterilizing and packaging the moist pet food in a hermetically sealed container such as can-like containers, cans, pouches or trays. However, heat sterilization can reduce the organoleptic properties of the moist pet food.
    Two types of wet feed compositions are well known in the art. The first is "ground bread". Bread products are typically prepared by heat contacting a mixture of components to produce a substantially homogeneous mass of the intracellular honeycomb type or "ground bread." The ground bread mass is then packaged in a cylindrical container, such as a can. In packaging, ground bread takes the form of the container, so that the ground bread must be cut when presented to a companion animal. As a result of processing, ground bread products exhibit varying texture differences. These types of products are generally eaten without chewing. However, chewing is the first step of digestion, and enlarges the surface of foods to allow for more efficient degradation by enzymes. In addition, there is reasonable evidence that soft diets are associated with increased frequency and severity of periodontal disease, and that harder foods that require strong gripping and chewing are preferred for cats and dogs.
    Another type of moist feed composition is well known in the art as "chunk and gravy." Chunk and gravy products include preformed particles of meat or meat analogues that are mixed with a gravy or sauce. The two components are then filled in a container, usually a can, that is steamed and sterilized. Unlike ground bread, chunk and gravy compositions include physically separated, discrete chunks (i.e., pieces of ground meat or meat analog and grains). These individual pieces are contained in the juice-like liquid in the final container and promote chewing of the animal during absorption. Depending on the process used to obtain these pieces of meat or meat analog, the texture, cost and edibility of the end product will change drastically.
    To prepare feed compositions, and in particular moist pet food compositions that are nutritionally balanced, it is known to mix different types of meat with grains, vitamins, minerals and other micronutrients. Indeed, some meat particles are prepared by making a meat emulsion which is then extruded and formed by physical pressure or thermal energy (e.g., by boiling with steam, boiling in water, and oven dry heat). The cooked meat product is cut into meat cubes or reconstructed into pieces that look like chunks. However, such compositions, and in particular the pieces used as meat analogs, may not have the desired structure or sufficient strength for further processing. Accordingly, such compositions may require additional treatments. Moreover, if the firmness of the piece is not sufficient, neither sufficient reduction nor sufficient residence time of the food in the mouth of the pet takes place, so that digestion is moved to the gastrointestinal tract.
    To improve the structure and firmness of the meat analogue, other products have been developed, including textured meat analogues. Such products obtained by a high temperature extrusion step (more than 120 ° C) are usually referred to as high moisture content textured proteins (HMTP) or low moisture content textured proteins (LMTP). The methods for obtaining LMTP are described, for example, in US5922392, GB1288193, US3769029 or WO2012 / 008994 and provide products with spongy texture that cannot easily be formed without the use of binders such as eggs. The HMTP are difficult to manufacture and may have a mushy consistency if expansion occurs immediately after the high temperature extrusion. Usually a cooling mold is used at the end of the extrusion to prevent any expansion of the product. However, such a cooling mold is regularly clogged, whereby the pressure in the cylinder of the extruder varies, which results in an unpredictable efflux of the product from the mold as stated in US 20100136201. Moreover, an incorrect orientation of fibers in the product can occur, which induces additional treatment of the product to refocus the fibers. Such treatment leads to complicated and expensive installations. Since this process is very sensitive, it can be carried out with a limited group of ingredients (limited flexibility in the formulations) as mentioned in the international patent application W003007729. Consequently, such expensive products are not suitable for animal feed. Indeed, a simple and inexpensive process for providing a protein-like meat analog with a good texture is needed. Moreover, as mentioned in US 2006105098, HMTP has a limited shelf life.
    Other meat analogs described in the prior art can be obtained by agglomerating protein filaments or protein fibers by using a binder such as albumin, in particular by making an emulsion and then coagulating the resulting emulsion, such a process is described in GB977238 . Such protein filaments or protein fibers are obtained by a spinning process, which consists of precipitating a protein solution to form stretched fibers. However, spinning produces large waste water flows. Moreover, the need for low pH, high salt concentrations and chemical additives makes the process very difficult to implement (Manski et al., 2007).
    Accordingly, there is a need for a food composition intended for animals and comprising pieces of protein-like meat analogue that exhibits improved meat-like properties in terms of texture, chewability and bite compared to existing products and which has sufficient structure and strength to withstand all processing that necessary to ensure microbiological stability and taste of the product obtained. Furthermore, it would therefore be desirable to provide improved methods for preparing food compositions with a desired taste, structure and firmness.
    DESCRIPTION OF THE INVENTION
    Food composition comprising a proteinaceous meat analog and method for obtaining such a food composition
    The invention relates to a food composition comprising at least a first component and a second component that is in contact with (for example, immersed in) the first component, the first component being substantially water-based and preferably a liquid, pasty or gelled component such as sauce, gel, gravy, and the like, and wherein the second component is a solid component comprising a proteinaceous meat analogue wherein the proteinaceous meat analogue comprises: • more than 50% (w / w), preferably between 60 to 70 % (g / g), preferably between 62 to 68% (g / g), more preferably more than 65% (g / g) water content • 15-25% (g / g), preferably 17-20% (g / g) proteins such as vegetable proteins, preferably vegetable proteins including more than 60% wheat gluten (preferably more than 70%, more preferably between 75 and 80%, or typically 100% wheat gluten) • 2-5% (g / g) fat, preferably between 3 to 4% (g / g) • 8-15% (g / g) carbohydra typically between 10 to 12% (g / g), including preferably less than 4% (g / g) plasticizer, preferably 1 to 3.5% (g / g), more preferably 1.5 to 3 % (g / g), 2-8% (g / g) fibers, typically between 3 to 6% (g / g), preferably 3.2 to 5.8% (g / g), and / or wherein the proteinaceous meat analogue is a 10 minute torque of at least 6 grams (preferably between 6 to 20, more preferably between 8 to 15) and / or a 30 second torque ratio / 10 minute torque of about 1 to 1 , 7, as determined by a Test A.
    The invention relates to a food composition comprising at least a first component and a second component that is in contact with (for example, immersed in) the first component, the first component being substantially water-based and preferably a liquid, pasty or gelled component is such as sauce, gel, gravy, and the like, and wherein the second component is a solid component comprising a proteinaceous meat analog, the proteinaceous meat analog comprising vegetable proteins including at least wheat gluten, optionally a carbohydrate and / or fiber and the proteinaceous meat analog has a water content of 60 to 70%, more preferably 62 to 68%, even more preferably 65% water content, a 10 minute torque of at least 6.5 grams (preferably 7 to 20, more preferably between 8 to 15, even more preferably between 10 and 12) or has a torque ratio at 30 seconds / torque at 10 minutes from about 1 to 1.5, such as b has a test A test.
    Preferably, the proteinaceous meat analog has a torque ratio at 30 seconds / torque at 10 minutes from about 1 to 1.5, preferably 1 to 1.4, more preferably 1 to 1.3, about 1.1 to 1.25 .
    Indeed, the object of the invention is to provide a food composition comprising a meat analogue that can be a good meat substitute. The inventors have shown that the property that is important to be a good meat analogue is to give the feeling of meat during chewing. The inventors have shown that, in contrast to the meat analogues of the market, such as, for example, the low-moisture textured proteins, the meat analog according to the invention gives a feeling that is very close to meat due to its physico-chemical properties. The sensation during the first bite (30 sec) and then after a number of chewing movements (10 min) can be evaluated by the ratio torque at 30 sec / torque at 10 min.
    As used herein, the "30 second torque" is the value measured in the first 30 seconds of the Brabender plastograph test (test A). As used herein, "torque at 10 minutes" is the value measured after 10 minutes of the Brabender plastography test. The torques are measured in grams meters (g * m).
    As used herein, the 30-second torque and the 10-minute torque of the proteinaceous meat analog are evaluated according to a test A using a Brabender plastograph, type EC provided with a type 50 measuring head and a mixing chamber comprising two oppositely rotating identical sigma-shaped mixing blades ( references of the magazines: Sigma (S)). 70 g of cubic samples (15 * 15 mm) are then introduced into a mixing chamber thermostated at 37 ° C and measurement is obtained by turning the mixing blades in opposite directions at differential speeds of 34rpm and 22.67rpm (34 * 2/3). If necessary, the samples can be washed for analysis to remove any remaining sauce, for example, by several washing steps with water and possibly warm water.
    According to the invention, the proteinaceous meat analog is a coherent material. Typically, the proteinaceous meat analogue has an Fi value of more than 30%, preferably between 50% and 80%.
    As used herein, the "Fi value" refers to the percentage of protein that is insoluble in an SDS buffer. The Fi value indicates the level of cross-linking of the gluten proteins. It has indeed been shown that an Fi value of vital gluten is less than 10% (Redl A, Morel MH, Bonicel J, Guilbert S, Vergnes B. Rheol Acta 1999; 38 (4): 311-20). An Fi value of more than 30% is observed when, for example, the gluten has undergone thermal treatment.
    The Fi value can be measured according to a method known to those skilled in the art and is described, for example, in Redl A, Morel MH, Bonicel J, Guilbert S, B. Vergnes Rheol Acta 1999; 38 (4): 311-20. The Fi value of the proteinaceous meat analog is provided by the static heating step of the method according to the invention.
    As used herein, the term "fat" refers to vegetable and animal lipids. Typically, fat nit triacyl glycerides may exist formed by the esterification reaction of long chain, medium chain or short chain fatty acids with glycerol, a trihydroxy alcohol or a mixture thereof, in any solid, liquid or suspension form, whether derived from animal, poultry, fish or vegetable sources or made synthetically, as long as they are safe for consumption by animals for which it is intended (such as companion animals, humans, etc.).
    As used herein, "Carbohydrate" refers to at least one source of carbohydrates such as, but not limited to, monosaccharides, disaccharides, oligosaccharides, polysaccharides, or derivatives thereof. Typically, the carbohydrate is a plasticizer.
    As used herein, "food composition" means a product or composition intended for uptake by an animal. In one embodiment, the food compositions are formulated to provide "complete and balanced" food for an animal, preferably a companion animal, according to standards set by officials of the Association of American Feed Control (AAFCO). In another embodiment, the food composition is a pet food composition. Typically, the food composition comprises the recommended concentrations of fats, proteins, and carbohydrates for a companion animal.
    The term "animal" means any animal that could benefit from or enjoy the consumption of food compositions of the present invention, including humans, birds, cattle, dogs, horses, cats, bucks, wolves, mice, fish, sheep, or pigs. In various embodiments, the animal is a companion animal, wherein the term "companion animal" means domestic animals such as cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like.
    The term "meat" means edible meat from animals, including birds, fish, cattle, horses, sheep and pigs. Meat includes muscle tissue, mechanically deboned tissue, organs, or combinations thereof.
    Whether alone or in admixture, the food compositions may be coated with fats and other edible enhancers, e.g., animal digest.
    Typically, the second solid component has a mass of at least one gram, preferably 2 to 300 g, more preferably 3 to 30 g, typically 5 to 20 g. Advantageously, the second solid component has a cubic shape or a circular shape.
    According to the invention, the first component is substantially water-based, wherein the term "substantially water-based" means that the first component comprises at least 70% water, typically at least 80%, preferably between 82 and 99%, more preferably 83-98%, even more preferably between 85 and 95% water.
    The first component is typically liquid, pasty or gelled. Indeed, it has a fluid property and can provide aroma, taste, and some additional nutritional properties such as additional vitamins, minerals, and the like. The first component may comprise food particles, in particular vegetable particles, such as, for example, particles of nuts, grains, roots and / or legumes.
    Usually the first component comprises at least 70% (g / g) water, 0.1 to 5% (g / g) thickeners, preferably gum and / or starch, 0.1 to 1% (g / g) colorant, 0.1 to 1% (g / g) flavor, 0.01 to 3% (g / g) salt, 0.01 to 3% (g / g) emulsifiers. Typically, the gums may be cassia gum, guar gum, locust bean gum, carrageenan, and a mixture thereof. The starch can be native and / or modified starch.
    The invention further relates to a method for obtaining a food composition comprising at least a first component and a second component in contact with the first component, the first component being substantially water-based, preferably a liquid, pasty or gelled component and wherein the second component is a solid component comprising a protein-like meat analog, which method comprises a step of: a) obtaining the protein-like meat analog by: mixing at a temperature below 100 ° C i) vegetable proteins including at least vital wheat gluten (VWG) ii) a plasticizer, preferably selected from a polyhydroxy alcohol, a starch hydrolyzate, a carboxylic acid and mixtures thereof and optionally iii) fibers for obtaining a dough, optionally forming the dough, preferably by cutting, sheet forming, agglomeration and / or modeling, typically by at least cutting the dough into dough piece and agglomerating the dough pieces to obtain an agglomerate, preferably agglomerating the dough pieces with at least one inclusion to obtain the agglomerate, and • heating preferably by static heating between 120 to 160 ° C for 1 minute to 1 hour of the dough or agglomerate to obtain the protein-like meat analogue, b) optionally incorporating food particles into the protein-like meat analogue to obtain a solid mixture comprising the protein-like meat analogue c) including the protein-like meat analogue or a solid mixture comprising the proteinaceous meat analog in the first component and obtaining the food composition d) optionally thermal processing of the food composition.
    According to the invention, the thermal processing step is carried out at a temperature of more than 100 ° C, typically at a temperature between 30 to 200 ° C for 1 minute to 1 hour. The thermal processing can be a cooking step such as, for example, a sterilization step.
    The invention further relates to a food composition comprising the proteinaceous meat analog obtained directly by the method according to the invention.
    Advantageously, the mixing step is carried out by mixing i) 30 to 90%, preferably 40 to 85% (g / g) VWG powder, ii) 10 to 40% (g / g) of a plasticizer, iii) 0 up to 40% (g / g), preferably 3 to 30% (g / g), usually 5 to 20% of a vegetable protein other than VWG and iv) 0 to 8% (g / g), preferably 1 to 5% (w / w) fibers.
    Typically, the mixing step can be performed by a mixing device capable of processing highly viscous materials (such as Z-blenders, ribbon mixers, planetary mixers or interlocking rotating extruders). Advantageously, the mixing step is carried out in a batch or continuous mixer, preferably at a temperature below 100 ° C (for example, between 20 to 90 ° C, preferably 30 to 65 ° C, preferably 40 to 50 ° C) for a period sufficient to obtain a dough-like composition. Typically, the mixing step is an extrusion step.
    According to the invention, an "extrusion" refers to a process in which a material is pushed under compressive stresses through a deforming control element, such as a mold, to form an elongated product. Continuous extrusion refers to an extrusion process in which such deformation is performed on a product of unlimited length. The extrusion according to the invention is advantageously carried out at a temperature of less than 100 ° C, such as between 20 to 90 ° C, preferably 30 to 65 ° C, preferably 40 to 50 ° C. Indeed, the inventors have shown that a mixing step at a temperature above 100 ° C, in particular by extrusion at a temperature above 100 ° C, produces a product with spongy texture that is not observed for the product according to the invention.
    Advantageously, a food product, a food additive and / or a processed food can be added during the mixing step. Such food product, food additive and / or processed food may be in a dried form or a hydrated form, typically having a water content of more than 50%.
    As used herein, "processed food" refers to a food that is substantially altered from its natural state, such as by mechanical change (such as grinding or chopping), combination with other food products or additives, and / or cooking. As used herein, "processed food" excludes foods that substantially maintain their natural state after processing. For example, fresh produce may be washed, sorted, coated or treated, and packaged, but remain essentially in their natural state after processing, and would not be considered a "processed food" for the purpose of this specification. A "processed food" also refers to a food extract. The "extract" refers to the obtained solid or liquid material from an extraction. Indeed, an extract obtained from animal sources (such as meat or fish) or vegetable sources can be soluble or insoluble carbohydrates, proteins, fibers, fats, or combinations thereof. The processed food may comprise oil or fat particles, and particularly preferred is vegetable oil or fat, especially those used in the form of sunflower oil. The processed food may also comprise particles of an inorganic salt. Calcium or magnesium salts are preferred. The processed foodstuff may comprise an insoluble material, for example an insoluble organic or inorganic salt.
    As used herein, "food products" refers to pieces of meat or fish or vegetables such as, for example, nuts, grains, carrots, legumes.
    As used herein, "food additives" preferably includes simulated meat flavors such as pork flavor, pepperoni flavor, smoke powder, chicken flavor, beef flavor, seafood flavor, savory flavor flavors (e.g. onion, garlic), minerals (such as KC1, Copper sulfate (CuSO4) ...), amino acids (lysine, isoleucine ...) vitamins (such as vitamin BI2, vitamin E, vitamin A) and mixtures thereof.
    As used herein, "food particles" refers to a cohesive mass that is a food product, a food additive, and / or a processed food.
    According to the invention, the dough obtained by mixing vegetable proteins and at least one plasticizer can be further formed before the static heating.
    The forming step according to the invention comprises at least one or a combination of cutting, modeling, sheet-forming and agglomerating steps. Preferably, the forming step comprises at least one cutting step and a modeling or sheet-forming step, more preferably a cutting step, a sheet-forming step and a modeling step.
    According to one embodiment, the forming step comprises a cutting step, an agglomerating step and optionally a modeling and / or a sheet forming step.
    The slicing step can be carried out with the aid of a means with at least one cutting blade, for example a meat grinder (chopping machine), or a meat cutter.
    Typically, the forming step comprises a cutting step, an agglomerating step and optionally a modeling and / or a sheet forming step.
    Advantageously, the agglomeration is carried out by i) hydrating the dough pieces and / or the at least one inclusion and ii) mixing to obtain an agglomerate, typically with a water content of between 5% -30%, preferably Ί -25 %, more preferably 10-20%.
    According to one embodiment, the agglomeration can be carried out by • i) hydrating the dough pieces, preferably by spraying 1-10% water by weight of dough pieces, ii) adding the at least one inclusion, and iii) mixing to obtain an agglomerated mixture with typically a water content between 5% -30% (g / g), preferably 7-25% (g / g), more preferably 10-20% or i) hydrating the mixture of dough pieces and the at least one inclusion, preferably by spraying 1-10% (w / w) water by weight of dough pieces, and ii) mixing the hydrated mixture to obtain an agglomerated mixture with typically a water content between 5% -30% (g / g), preferably Ί -25% (g / g), more preferably 10-20% (g / g) or i) hydrating at least one inclusion, preferably by spraying 1-10% (g / g) of water by weight of dough pieces, ii) adding the dough pieces, and iii) mixing to an agglomerated me mixture with typically a water content between 5% -30%, preferably 7-25% (g / g), more preferably 10-20% (g / g).
    As used herein, the term "inclusion" refers to a cohesive mass that is a food product, a food additive, and / or a processed food. The inclusion is not a dough piece according to the invention. The inclusion must have a size that is visible, as a separate piece or pieces, in the prepared meat analogue. Preferably, the inclusion has a maximum linear dimension of at least 1 mm, preferably of at least 3 mm, preferably between 1 and 8 mm. Unless otherwise stated, the size of the inclusion is quoted as the maximum linear dimension of the inclusion, i.e., the maximum length in each dimension. Typically, the inclusion may be a dried or hydrated product or may naturally contain water.
    According to the invention, the dough piece has a mass of at least 0.03 g, preferably 0.04 to 300 g, more preferably 0.05 to 30 g, 0.05 g to 3 g, typically 0.05 g to 0 , 2 g. The dough piece can advantageously have a long or a round shape.
    The sheet-forming step can be performed by compressing dough pieces between cylindrical rollers
    The modeling step can be performed by compressing dough pieces into shapes of any desired shape.
    The method according to the invention is particularly advantageous in that the product, without added binder, develops very good agglomerating and modeling properties, whereby large pieces of meat analog with large volume are provided. In addition, the texture of the resulting product is dense enough to provide a uniform piece of meat analog. Such pieces cannot be obtained with the meat analogues of the prior art without the addition of a binder such as eggs or xanthan gum or starch, which gives a product that has poor texture.
    Moreover, the meat analogue according to the invention is particularly easy to model and provides a structure with irregular shapes that comes close to natural meat steaks or steaks. In addition, the shaping steps such as cutting, agglomeration, sheet forming and modeling can be repeated to obtain a product with a fibrillary structure that can closely resemble the myofibril structure of skeletal muscles. A very nice fibrillary structure can usually be obtained when the dough pieces have an elongated shape.
    The term "static heating" as used herein refers to a heating step without stirring or shearing the dough to be heated. An example of static heating can be oil frying, microwave heating, or heating by an oven or a hot plate. Typically, the heating step is carried out at a temperature between 120 to 160 ° C for 1 minute to 1 hour, typically 10 minutes to 30 minutes. The duration of the heating step can be adjusted by the skilled person depending on the volume of mixed proteins to be heated. The inventors have shown that cooking (100 ° C) or a heating at 110 ° C of the vegetable protein and plasticizer mixture does not provide the meat analog of the invention. In addition, a heating step above 160 ° C provides, for example, a traditional frying step (at 185 ° C) a product with a very soft and spongy texture and a dark color.
    It should be noted that meat analogs according to the present invention can be used as meat substitutes to provide a meatless food or as meat improvers / extenders to replace a portion of the meat that would normally be present in a food.
    Preferably the vegetable proteins are vegetable proteins in powder form (as measured according to AOAC 979.09; Kjeldahl method with a conversion factor N * 6.25). Advantageously, the vegetable protein powder has a water content of between 1 to 15% (g / g), preferably 2 to 12% (g / g), typically 3 to 7% (g / g). The vegetable proteins can be vital wheat gluten (100% vital wheat gluten), advantageously a vital wheat gluten powder. Typically, the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from at least one other source. In one embodiment, vegetable proteins comprise more than 50% vital wheat gluten, preferably more than 60, 70, 80, 85, 95% vital wheat gluten. Preferably, the "vegetable protein from at least one other source" or "vegetable protein other than wheat gluten" can be selected from a group consisting of potato, lupine, soy, pea, chickpea plants, alfalfa, faba beans, lentils, beans, rapeseed , sunflower and grains such as corn, barley, malt and oats. The vegetable proteins are usually in the form of flour, concentrate or isolate. Advantageously, the vegetable protein other than wheat gluten is selected from a group consisting of potato, grain, lupine, soy, peas, chickpea proteins and a mixture thereof. Preferably, the vegetable protein ratio other than wheat gluten / wheat gluten is between 0/100 and 60/40, preferably 1/99 to 40/60, preferably 2/98 to 30/70.
    As used herein, the term "vital wheat gluten" refers to those forms of dried gluten that are only exposed to minimal or no heat denaturation during drying. After reconstitution with water, vital wheat gluten shows physical properties (for example, elasticity, viscosity, etc.) that resemble those of freshly prepared moist wheat gluten. "Vital wheat gluten" or VWG also refers to the dried, insoluble gluten portion of wheat flour from which the starch and the soluble components have been removed by a washing process. Typically, vital wheat gluten is then dried to a fine powdered state. Vital wheat gluten powder typically has a percentage of protein on a dry basis of about 80% or more (as measured according to AOAC 979.09; Kjeldahl method with a conversion factor N * 6.25). Vital wheat gluten is typically not denatured as determined by the test procedure in "Approved Methods of the
    American Association of Cereal Chemist ", Method 38 entitled" Vital Wheat Gluten "(December 1962). Useful vital wheat gluten powder is commercially available under the trade name AMYGLUTEN®.
    As used herein, a "plasticizer" refers to a compound that increases the plasticity or fluidity of the material to which it has been added. Typically, the plasticizer of the invention is a "food-permitted plasticizer" which is a plasticizer approved for use in foods. Advantageously, the plasticizer is a non-aqueous plasticizer, usually the plasticizer has a water content of less than 20% (w / w). Advantageously, the plasticizer may be a polyhydroxy alcohol (such as glycerol, sorbitol, ethylene glycol, polyethylene glycol, propylene glycol, butanediol, polyethylene glycol, and mixtures thereof), a starch hydrolyzate (such as a glucose syrup), a carboxylic acid, and mixtures thereof.
    As used herein, "fibers" may be insoluble fibers, preferably from grains, tubers, seeds, or Leguminosae.
    The term "water content" refers to the water content based on the Weight Loss After Drying method as described in Pharmacopeial Forum, Vol. 24, no. 1, page 5438 (January-February 1998). The water content calculation is based on the percentage of weight lost due to drying.
    Use of the food composition in improving digestion or improving periodontal health
    The invention also relates to a food composition according to the invention for use in improving digestion or improving periodontal health in a companion animal.
    Indeed, the improved texture of the solid component of food composition according to the invention provided by the meat analog is very healthy.
    Firstly, due to the improved texture, the invention provides an increase in chewing and thus there will be an improvement in food reduction in the mouth of the animal, but also an increase in residence time in the mouth and a better salivation, lead to better digestion.
    Moreover, hygiene will be improved because the mouth will be better cleaned with regard to bacteria due to the saliva flow. Finally, the dental plaque is reduced as a result of improved texture, so more chewing. Blood circulation in the gums will also be improved as a result of more chewing.
    As used herein, ranges are used herein briefly to avoid having to list and describe any value within the range. Any suitable value within the range can be selected, where appropriate, as the upper value, the lower value or the end point of the range.
    As used herein, the singular form of a word includes the plural and vice versa, unless the context clearly indicates otherwise. Thus, the references "a", "an" and "the" generally include the plural of the relevant terms. For example, reference to "a food analog" or "a method" includes a plurality of such "food analogs" or "methods". The words "include", "includes" and "including" must also be interpreted inclusive rather than exclusive. Also the terms "include", "including / including" and "or" should all be understood to be inclusive, unless such a construction is clearly prohibited from the context.
    The terms "comprising" or "including / including" are intended to include embodiments encompassed by the terms "essentially consisting of" and "consisting of". Similarly, the term "substantially consisting of" is understood to include embodiments that are included in the term "consisting of".
    Although they have different meanings, the terms "comprising", "with", "containing" and "consisting of" may be interchanged in the above description of the invention.
    All percentages expressed herein are by total weight of the composition unless otherwise stated. The person skilled in the art will understand that the term "dry matter" means that the concentration of an ingredient in a composition is measured after any free moisture in the preparation is removed. "Approximately": means a referenced numerical indication plus or minus 10% of those referenced numeric indication For example, the term about 4 would include a range from 3.6 to 4.4 All numbers expressing amounts of ingredients, reaction conditions, etc. as used in the specification should be understood as being modified in all cases by the term "about Accordingly, unless indicated to the contrary, the numerical parameters set forth herein are approximations that may vary depending on the desired properties sought to be obtained. At the very least, and not as an attempt to apply the doctrine of equivalents to the In order to limit the scope of protection of each conclusion, each numerical parameter must be interpreted in the lic the number of significant figures and normal rounding approaches.
    Where the phrase "for example," "such as", "including / including" and the like is used herein, the term "and without limitation" is understood to follow thereafter unless expressly stated otherwise. Therefore, "for example vital wheat gluten" means "for example and without limitation vital wheat gluten". "Typical / usual" or "optional" means that the event or condition described subsequently may or may not occur, and that the description includes instances where the event or circumstance does occur and instances where it does not. For example, the phrase "the meat analogue may optionally contain vitamin B12" means that the meat analogue may or may not contain vitamin B12 as an ingredient and that the description includes both meat analogue with vitamin B12 and meat analogue without vitamin B12.
    The invention will be further evaluated in the light of the following examples.
    EXAMPLES
    Example 1: Preparation of wheat gluten-based intermediates
    Vital wheat gluten powder (AMYTEX®) (63 parts), glycerol (100%) (33 parts) and wheat fibers (VITACEL® WF400 or VITACEL® WF200) (4 parts) were continuously mixed in a twin-screw extruder (Wemer & Pfleiderer ZSK25) at a temperature of 65 ° C, and shaped and cut to obtain small particles. These particles can then be stored at room temperature without risk of spoilage.
    Another recipe comprising vital wheat gluten powder (AMYTEX®) (50 parts), glycerol (100%) (33 parts), chickpea flour (13 parts) and wheat fibers (VITACEL® WF200) (4 parts) was processed in the same way. Three different types of products (A1, A2 and A3) were obtained, consisting of WF400 (A1), from WF200 without chickpea flour (A2) and from WF200 with chickpea flour (A3).
    Agglomerates of these particles were prepared by spraying 11 parts of water over the particles and manually compressing the hydrated particles in a shape with a thickness of 15 mm. The resulting agglomerates were then fried in frying oil at 150 ° C for 10 minutes, thereby providing products P1, P2 and P3. P1 is from Al. P2 is from A2. P3 is from A3.
    Example 2: Chewing and biting properties of these agglomerates
    The torques of these 3 products (PI, P2 and P3) were compared with pet food products from the market: treats (PEDIGREE® DENTASTIX® and DENTAL PROBAR®), semi-moist pet food products (FIDO® TENDRES BOUCHÉES and FROLIC® COMPLET), pet food products with a double texture (FROLIC® CROQUI MOELLEUX and PROPLAN DUO) and dry pet food products (ROYAL CANIN® HYPOALLERGENIC DR21). In the table below, torques are given after 30 seconds, 10 minutes and 14 minutes for all the above products.
    Table 1:
    Example 3:
    Products P1, P2 and P3 were also hydrated in water for 48 hours, drained, placed in boiling water until the water boiled again, removed from boiling water, drained through a sieve, washed with cold water (leaving products W1, W2 and W3, respectively) provided) and then compared with the pet food products from the market in terms of torque.
    Pet products from the market were the same as in Example 2 except that prior to analysis they were hydrated in water for 48 hours, drained, placed in boiling water until water boils again, removed from boiling water, drained through a sieve, washed with cold water .
    The only pet food product that withstands hydration is PEDIGREE® DENTASTIX®. The other pet food products of this example could not be drained before they were placed in boiling water because they formed a whole mass of water used for hydration.
    In the table below, torques are given after 30 seconds, 10 minutes and 14 minutes for all the above products.
    Table 2:
    Example 4:
    Products W1, W2 and W3 were then compared with other pet food products from the market in terms of torque. Prior to the analysis, pet food products used in the example were marketed ie moist pet food (FÉLIX® EMINCÉS AND GELEE, KITEKAT®, SHEBA® TERRINE CLASSIQUE, WHISKAS® AND GELEE, FÉLIX® SENSATION, SHEBA® DELICE, GOURMET PERLE, SHEBA® DOME ( blanc de poulet)) in boiling water until the water boils again, removed from boiling water, drained through a sieve, washed with cold water.
    In the table below, torques are given after 30 seconds, 10 minutes and 14 minutes for all the above products.
    Table 3:
    When the torque observed for the product according to the invention is compared with the product of the wet category, it can be said that the product according to the invention has a comparable and even better texture than most of the products on the market. The products from the market with a better texture are expensive products made from the market with very complex processes and / or with a limited group of ingredients.
    The products according to the invention retain a good texture, even if they are lower than some products made by extrusion cooking at high humidity. However, these HMTP are expensive.
    Even if with a better texture, these HMTP have a torque ratio at 30 seconds / torque at 10 minutes from about 1 to 1.5.
    Example 5:
    The nutritional value of the meat analogue according to the invention was calculated and then compared with a moist pet food product from the market (see Table 4).
    15
    Table 4 (DS = dry matter)
    By comparing the products according to the invention with one example from the market that comprises a mixture of proteins, it can be seen that the product according to the invention has a very low content of lipids but a high content of fibers, proteins and carbohydrates, which this product gives a very nice nutritional profile. In particular, the high protein and fiber levels of the meat analog of the invention may be useful to control weight and diabetes. Indeed, commercial products with such a nutritional profile as those listed below are considered diet foods and are specifically intended for weight control and diabetic pets.
    权利要求:
    Claims (14)
    [1]
    CONCLUSIONS
    A food composition comprising at least a first component and a second component in contact with the first component, wherein the first component is substantially water-based and wherein the second component is a solid component comprising a proteinaceous meat analogue wherein the proteinaceous meat analogue is the following comprises: • more than 50%, preferably between 60 to 70% water content, • 15-25% (g / g) protein, preferably between 17-20%, wherein the proteins (g / g) comprise vegetable proteins including more then 60% wheat gluten, • 2-5% (g / g) fat, • 8-15% (g / g) carbohydrates, typically between 10 to 12% (g / g), • 2 to 8% (g / g) ) fibers, typically between 3 to 6% (w / w), and / or wherein the proteinaceous meat analogue has a torque at 10 minutes of at least 6 grams and / or a ratio of torque at 30 seconds / torque at 10 minutes of about 1 to 1.7, as determined by test A.
    [2]
    A food composition according to claim 1, wherein the vegetable proteins comprise vegetable proteins except wheat gluten in a vegetable protein ratio other than wheat gluten / wheat gluten between 1/99 to 60/40.
    [3]
    Food composition according to claim 1 or 2, wherein the protein-like meat analogue has a torque of 10 minutes from 7 to 20 grams and / or wherein the protein-like meat analogue has a ratio of torque at 30 seconds / torque at 10 minutes of about 1 to 1.5, as determined by a Test A.
    [4]
    Food composition according to any of claims 1 to 3, wherein the carbohydrates comprise less than 4% (g / g) plasticizer, preferably 1 to 3.5% (g / g).
    [5]
    The food composition according to any of claims 1 to 4, wherein the first component is a liquid, pasty or gelled component such as sauce, gel, gravy and the like.
    [6]
    The food composition according to any of claims 1 to 5, wherein the second solid component has a mass of at least 0.03 g.
    [7]
    A method for obtaining a food composition comprising at least a first component and a second component in contact with the first component, the first component being substantially water-based, preferably a liquid, pasty or gelled component, and wherein the second component is a solid component comprising a proteinaceous meat analogue, which method comprises a step of: a) obtaining the proteinaceous meat analogue by: mixing at a temperature below 100 ° C i) vegetable proteins including at least vital wheat gluten ( VWG) ii) a plasticizer, preferably selected from a polyhydroxy alcohol, a starch hydrolyzate, a carboxylic acid and mixtures thereof and optionally iii) fibers to obtain a dough, optionally forming the dough, preferably by cutting, sheet forming, agglomerating and / or modeling, characterized by at least cutting the dough into dough pieces and agglomerating the doughs to obtain an agglomerate, preferably, agglomerating the dough pieces with at least one inclusion to obtain the agglomerate, and • heating preferably by static heating between 120 to 160 ° C for 1 minute to 1 hour of the dough or the agglomerate to obtain the protein-like meat analogue, b) optionally incorporating the protein-like meat analogue with food particles to obtain a solid mixture comprising the protein-like meat analogue c) including the protein-like meat analogue or a solid mixture comprising the protein-like meat analogue in the first component and obtaining the food composition d) optionally thermal processing of the food composition.
    [8]
    A method according to claim 7, wherein the proteinaceous meat analogue comprises: • more than 50%, preferably between 60 to 70% water content • 15-25% proteins, preferably vegetable proteins, • 2-5% (g / g) ) fat, • 8-15% (w / w) carbohydrates including the plasticizer, • 2-8% (w / w) fiber.
    [9]
    The method according to any of claims 7 or 8, wherein the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from at least one source selected from a group consisting of potato, lupine, soy, pea, chickpea plants, alfalfa, faba bean, lentil, bean, rapeseed, sunflower, and grains such as corn, barley, malt, and oats.
    [10]
    The method according to any of claims 7 or 9, wherein the mixing step at a temperature below 100 ° C comprises mixing 30 to 90% (g / g) VWG powder, 10 to 40% (g / g) plasticizer , 0 to 40% vegetable protein other than VWG and 0 to 8% (w / w) fibers.
    [11]
    The method according to any of claims 7 to 10, wherein the fibers are insoluble fibers, preferably from grains, tubers, seeds or Leguminosae.
    [12]
    A method according to any of claims 7 to 11, wherein the agglomeration is carried out by i) hydrating the dough pieces and / or the at least one inclusion and ii) mixing to obtain an agglomerate, typically with a water content between 5 % -30%, preferably 7-25%, more preferably 10-20%.
    [13]
    A method according to any of claims 7 to 12, wherein a food product, food additive and / or processed food is added during the mixing step.
    [14]
    A food composition according to any of claims 1 to 6 for use in improving digestion or improving periodontal health in a companion animal.
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    同族专利:
    公开号 | 公开日
    BE1023936B9|2017-10-27|
    CN109152389A|2019-01-04|
    FR3048586B1|2019-11-22|
    US20200305464A1|2020-10-01|
    AU2017229569A1|2018-08-23|
    BE1023936B1|2017-09-15|
    CA3014517A1|2017-09-14|
    WO2017153931A1|2017-09-14|
    WO2017153931A4|2017-11-02|
    BE1023936A1|2017-09-14|
    JP2019510493A|2019-04-18|
    FR3048586A1|2017-09-15|
    EP3426057A1|2019-01-16|
    BR112018016991A2|2018-12-26|
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    法律状态:
    2017-12-13| FG| Patent granted|Effective date: 20170915 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE20165176A|BE1023936B9|2016-03-09|2016-03-09|HUMID PET FOOD INCLUDING A PROTEIN MEAT ANALOG WITH AN IMPROVED TEXTURE|BE20165176A| BE1023936B9|2016-03-09|2016-03-09|HUMID PET FOOD INCLUDING A PROTEIN MEAT ANALOG WITH AN IMPROVED TEXTURE|
    CN201780016043.0A| CN109152389A|2016-03-09|2017-03-08|The wet pet foodstuffs comprising proteinaceous meaty analog with improved quality|
    CA3014517A| CA3014517A1|2016-03-09|2017-03-08|Moist pet food comprising a proteinaceous meat analogue having an improved texture|
    US16/083,884| US20200305464A1|2016-03-09|2017-03-08|Moist pet food comprising a proteinaceous meat analogue having an improved texture|
    AU2017229569A| AU2017229569A1|2016-03-09|2017-03-08|Moist pet food comprising a proteinaceous meat analogue having an improved texture|
    JP2018547319A| JP2019510493A|2016-03-09|2017-03-08|Wet pet food comprising proteinaceous meat analogues with improved texture|
    PCT/IB2017/051357| WO2017153931A1|2016-03-09|2017-03-08|Moist pet food comprising a proteinaceous meat analogue having an improved texture|
    EP17711010.3A| EP3426057A1|2016-03-09|2017-03-08|Moist pet food comprising a proteinaceous meat analogue having an improved texture|
    BR112018016991A| BR112018016991A2|2016-03-09|2017-03-08|wet pet food comprising a protein meat analogue having an improved texture|
    FR1700230A| FR3048586B1|2016-03-09|2017-03-09|WET FEED FOR ANIMALS INCLUDING A PROTEIN MEAT ANALOGUE HAVING ENHANCED TEXTURE|
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