WO2023104985A1

WO2023104985A1 - A food product and a process for preparing such food product

Info

Publication number: WO2023104985A1
Application number: PCT/EP2022/085034
Authority: WO
Inventors: Wouter MERCKX; Mathijs SOOGEN; Ivo Roelants
Original assignee: Katholieke Universiteit Leuven
Priority date: 2021-12-08
Filing date: 2022-12-08
Publication date: 2023-06-15

Abstract

In general the present invention relates to the field of food compositions and food additives or foodstuff used in preparing food compositions and alternative food products useful for human consumption. More particularly the food composition is formed from mixing a preformed cellulosic hydrogel with a pre-formed curd that was subjected to ice nucleation, consequent ice de-nucleation or a pre-formed lipid protein curd that was subjected to ice nucleation, consequent ice de-nucleation and consequent alginate impregnation and gelling to obtain a food with a flesh like texture without use of texturized vegetable protein (TVP) and additional lipid and powdered or liquor protein may be add. This way the invention enables formation of a non-animal derived protein lipid mass with the mouth feel of fish or meat.

Description

A FOOD PRODUCT AND A PROCESS FOR PREPARING SUCH FOOD PRODUCT

BACKGROUND OF THE INVENTION

1. Field of the Invention

[0001] In general the present invention relates to the field of food compositions and food additives or foodstuff used in preparing food compositions and alternative food products useful for human consumption and it concerns to a method to prepare ready -to-cook flesh like food of nonanimal origin.

[0002] More particularly food composition of present invention is formed from mixing a preformed cellulosic hydrogel, preferably a preformed methylcellulose hydrogel, with a pre-formed curd that was subjected to ice nucleation, consequent ice de-nucleation or a pre-formed lipid protein curd that was subjected to ice nucleation, consequent ice de-nucleation. Preferably part of the water of this pre-formed curd, that was subjected to ice nucleation and consequent ice de-nucleation, is removed for instance by pressing it out or by subjecting it to microwaving or oven assisted heating. This pre-formed curd, that was subjected to ice nucleation, consequent ice de-nucleation, may be consequently impregnated with polyuronates or polyuronides polysaccharides such as alginate and/or pectin and gelling with divalent or bivalent ions, such as magnesium or calcium ion or enzymatic to obtain a food with a flesh like texture without use of texturized vegetable protein (TVP). Additional lipid and powdered or liquor protein may be add.

[0003] This way the invention enables formation of a non-animal derived protein lipid mass with the mouth feel of fish or meat. An advantage of present invention is that a non-animal derived protein lipid mass with the mouth feel of fish or meat is obtained immediately or instantly after mixing the hydrogel with the curd and cooking the product.

[0004] The present invention provides a ready-to-cook flesh like food of non-animal origin, this food comprising the mixing product of a preformed cellulosic hydrogel, preferably a methylcellulose hydrogel, with freeze thaw curd solid and optionally food fat of non-animal origin additionally to the fat in the curd. Or the present invention provides a ready-to-cook flesh like food of non-animal origin that essentially consists of the mixing product of preformed cellulosic hydrogel, preferably a methylcellulose hydrogel, and freeze thaw curd solid and optionally food fat additionally to the fat in the curd. It furthermore provides the process of preparing such flesh like food. Moreover, the present invention provides the use of such flesh like food for cooking of a ready-to- eat food. Moreover the present invention provides a ready-to-eat flesh like food of non-animal origin that is a cooked flesh like food comprising the mixing product of preformed cellulosic hydrogel, preferably a methylcellulose hydrogel, and freeze thaw curd solid of non-animal origin and optionally food fat of non-animal origin additionally to the fat in the curd. According to the present invention there is also provided that the freeze thaw curd solid is a freeze thaw alginate cured curd solid. In another aspect, the present invention provides that the flesh like food of non-animal origin does not comprise texturized vegetable protein (TVP) or that it is substantially free of, essentially free of, or free of any of TVP. Moreover, the present invention provides the use of such flesh like food for the preparation of a ready-to-eat food. In another aspect, the present invention provides a cooked a ready-to-eat flesh like food of non-animal origin comprising one of the mixing product mentioned above.

2. Background of the Art

[0005] A ready-to-eat food of non-animal foodstuff origin but with a flesh like texture is becoming very important food in the food industry, as it allows foodstuff of non-animal origin for replacing meat and fish derived foodstuff while providing consumers a meat or fish like mouthfeel experience.

[0006] The binding properties of methylcellulose are the result of the cold aqueous hydration and swelling of methylcellulose upon heating, which if critical process steps are followed causes the viscosity of the methylcellulose suspension to increase.

[0007] However, foods such as patties, that comprise methylcellulose mixed with food ingredients such as TVP, food oil and water do not always have sufficient stable cohesiveness in a cooking process and they are thus vulnerable to des-integration and losing portions during baking. In general one tries to overcome these problem by a process of steps of subjecting interim and/or final preparations to substantial time episodes of cold incubation (resting under cooling) and by adding other gelling substances (such as for instance kappa-carrageenan and/or pre-gelled starches). These problems are accentuated and can easily be experienced in a baking process when no other gelling agents such as starch or pre-gelled starch was add in the patty or when the patty is directly cooked without cold incubation episodes. The patty structure will eventually be maintained. However these patties aren’t flesh like and lack the mouthfeel, bite, chewiness (elastic resistance during chewing) juiciness and/or firmness of flesh like texture for instance of fish or meat.

[0008] By ready to use of methylcellulose hydrogels we overcame these disadvantages. The preformed methylcellulose hydrogels allowed processing of the foodstuff into a flesh like food without cool incubation of the mixed foodstuff. This ready -to-cook flesh like food directly obtained from the mixing process can instantly be cooked into a ready-to-eat flesh like food if it comprises a substantial amount of TVP, for instance an 8% to 32 % in dry weight to the wet ready -to-cook flesh like food. This even does not need the benefit from addition of gelling starch, such as for instance potato starch or corn starch, or from pre-gelled starches or kappa-carrageenan. The consumer safety of carrageenans (CGN) remains controversial (David et al., Food. Funct., 9 (2018), pp. 1344-1352, David et al Food. Funct., 10 (2019), pp. 1763- 1766; Jiang et al., Carbohydr. Polym., 257 (2021), p. 117642). Of particular concern are the physicochemical properties of commercial CGNs, acceptable levels of human exposure to CGNs, and the potentially adverse effects of CGNs on gut microbiome leading to dysbiosis and inflammation (David et al Food. Funct., 10 (2019), pp. 1763-1766). Surprising, we could replace the TVP by freeze thaw curd solid and /or freeze thaw alginate cured curd solid without jeopardizing the springiness, tenderness, chewiness and juiciness of a flesh like texture.

SUMMARY OF INVENTION:

[0009] The object of the present invention is to provide a ready-to-eat food with flesh like texture and of non-animal origin or a ready-to-eat cook food with flesh like texture and of non-animal origin, these food forms comprising freeze thaw curd solid, a preformed methylcellulose hydrogel and eventually additional foodstuff such food fat additionally to the fat in the curd. Such additional foodstuff can also concern food protein concentrate, food protein isolate, herbs, spices or aromas, preferably add to the mixture in fine powder form, dry or as water dispersion.

[0010] The object of present invention is also providing a process of manufacture such ready-to-eat food with flesh like texture which concerns hand force or machine force mixing of the preformed methylcellulose hydrogel with the freeze thaw curd solid. The curd can be the source of food fat and protein. However addition protein can be add as a protein isolate in powder form or as protein concentrate in powder form (dry or in water dispersed) and additional food fat or foot oil can be add. The object is present invention is also providing a process of manufacturing such ready -to- cook food with flesh like texture which process of manufacturing concerns subjecting the ready -to-cook food to heating or cooking.

[0011] A further object is providing a method for producing such food form with a raw food material that comprises freeze thaw curd solid and methylcellulose hydrogel, whereby the food has a flesh like texture and after cooking or has a mouthfeel, bite, chewiness (elastic resistance during chewing) juiciness and/or firmness of flesh like texture for instance of cooked fish or cooked meat.

[0012] In an advantageous embodiment this ready-to-eat cook or a ready-to- eat food comprises freeze thaw alginate cured curd solid. It has been found that this alginate curing of freeze thaw a curd solid masks off tone originating from non-animal foodstuff in the curd, such as soy protein, pea protein or wheat protein and improves the juiciness.

[0013] We have now found that using cellulosic hydrogel, such as a methylcellulose hydrogel, a ready -to-cook food with a flesh like texture can be produced instantly by mixing the hydrogel with TVP, when this TVP has a good water absorption capacity or is pre-hydrated. It has advantageous properties of in terms of springiness, tenderness, chewiness and juiciness and a high baking stability and good cohesion during cooking. These advantages did not disappear when powdered foodstuff were add. Even more surprising, we could replace the TVP by freeze thaw curd solid and /or freeze thaw alginate cured curd solid without jeopardizing the springiness, tenderness, chewiness and juiciness of a flesh like texture.

[0014] According to a first aspect, the present invention provides a process for preparing a foodstuff mixture that on cooking forms a firm flesh like textured food, the process comprising, mixing a 2% - 6% cellulosic hydrogel with foodstuff comprising TVP, whereby the hydrogel portion in ratio to the other food components is a value between 0,4 - 2,4. According to a preferred embodiment, the process further comprises that the cellulosic hydrogel is formed by a thermal process whereby the cellulosic component is mixed in water at a temperature between 50 °C - 90°C and consequently snap cooled. In a preferred embodiment, the cellulosic component of this hydrogel is methylcellulose.

[0015] A flesh like textured food can be produced very successfully with a cellulosic hydrogel portion which is taken from a wet store sealable container of the group consisting of a wet store bag or from a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer), a plastic closed lid bucket, a glass jar and a tin, and is hand mixed or machine mixed (even with a kitchen robot) with a portion of the other food component premix that taken from a separate sealable container of the group consisting of a dry food bag, a paperboard brick, a plastic bucket with lid, a glass jar and a tin. In a preferred embodiment, the cellulosic component of this hydrogel is methylcellulose.

[0016] Furthermore the foodstuff mixture from cellulosic hydrogel and other foodstuff can further aseptically be stored into a sterile moist food container, for instance a moist food container of the group consisting of a plastic lid sealable bucket, a tin, a glass jar, a wet store bag and a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer).

[0017] Some embodiments of the invention are set forth in claim format directly below:

1. A process for preparing a food composition that on cooking or on static heating forms a flesh like textured food, the process comprising: mixing together 1) a pre-formed cellulosic hydrogel with 2) curd solid that underwent ice nucleation and ice de-nucleation.

2. The process according to embodiment 1, comprising: mixing together 1) a preformed cellulosic hydrogel comprising 2% - 6% cellulosic material with 2) curd solid that underwent ice nucleation and ice de-nucleation whereby the hydrogel portion in ratio to the other food components is a value between 0,4 - 2,4.

3. The process according to any one of the embodiments 1 to 2, whereby the curd solid underwent ice nucleation and ice de-nucleation by freezing and thawing.

4. The process according to any one of the embodiments 1 - 3, whereby the curd solid was subjected to a freezing rate of 0,05 cm/h - 0,4 cm/h or the curd solid was subjected to a freezing rate of 0,002 - 0,02 °C/S when under the outer atmospheric pressure.

5. The process according to any one of the embodiments 1 - 4, whereby the curd solid freeze thaw curds that were subjected to repeated cycles of freezing and thawing.

6. The process according to any one of the embodiments 1 - 4, whereby the curd solid freeze thaw curds that were subjected to two cycles of freezing and thawing.

7. The process according to any one of the embodiments 1 to 7, whereby additionally alginate cured respiratory produce is mixed together in the mixture.

8. The process according to any one of the embodiments 1 to 6, whereby additionally oyster mushroom stems is mixed together in the mixture.

9. The process according to any one of the embodiments 1 to 8, whereby the based on water and cellulosic material pre-formed cellulosic hydrogel used for mixing is initially essentially free of other ingredients.

10. The process according to any one of the embodiments 1 to 8, whereby the based on water and cellulosic material pre-formed cellulosic hydrogel used for mixing is initially substantially free of other ingredients.

11. The process according to any one of the embodiments 1 to 10, whereby the curd solid that underwent ice nucleation and ice de-nucleation is at least partially dried before mixing with the hydrogel.

12. The process according to any one of the embodiments 1 to 11, whereby the curd solid that underwent ice nucleation and ice de-nucleation is heated and cooled before mixing with the hydrogel.

13. The process according to any one of the embodiments 1 to 11, whereby the curd solid that underwent ice nucleation and ice de-nucleation is microwave heated and cooled before mixing with the hydrogel.

14. The process according to any one of the embodiments 1 to 13, whereby the nucleation is enhanced or supported by an ice nucleating agent.

15. The process according to any one of the embodiments 1 to 14, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with soluble or solubilized polyuronates or polyuronides polysaccharides, such as soluble or solubilized alginate or a salts of alginic acid, for instance an alginate salt such as sodium alginate and that consequently that consequently is rendered water-insoluble for instance by addition of an aqueous liquid with a divalent ions, preferably the fast action calcium divalent ions for the formation calcium alginate through the addition of aqueous calcium chloride, calcium chloride or calcium lactate.

16. The process according to any one of the embodiments 1 to 15, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a solution of a non-animal protein isolate, for instance a plant protein isolate, and transglutaminase.

17. The process according to any one of the embodiments 1 to 16, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a liquid comprising beet pectin and laccase and optionally calcium.

18. The process according to any one of the embodiments 1 to 17, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a liquid comprising citrus pectin or citrus fibres comprising citrus pectin and pectin methyl esterase.

19. The process according to any one of the embodiments 1 to 18, whereby additionally lipid, in the form of fat or oil, is mixed together in the mixture. 0. The process according to any one of the embodiments 1 to 19, whereby additionally powdered or liquor protein is mixed together in the mixture. 1. The process according to any one of the embodiments 1 to 20, whereby in the food composition the curd solid portion when dry in ratio to the other food components including water is a value between 0,33 - 0,053. 2. The process according to any of the previous embodiments 1 to 21, whereby the cellulosic component of the hydrogel is methylcellulose. 23. The process according to anyone of the embodiments 1 to 22, whereby the preformed hydrogel and the curd solid that underwent ice nucleation and ice de-nucleation are mixed to obtain a flesh like textured food on cooking instantly after mixing or on static heating instantly after mixing.

24. The process according to any one of the embodiments 1 to 23, whereby the cellulosic hydrogel before adding to the other food composition is formed by a thermal process whereby the cellulosic component is mixed in water at a temperature between 50 °C - 90°C and consequently snap cooled.

25. The process according to any of the previous embodiments 1 to 24, whereby the preformed curd mixed with the hydrogel is dried and has a water absorption capability above 50 WAC (%) at room temperature and 1 to 3 min and preferably 60 sec in distilled water.

26. The process according to any of the previous embodiments 1 to 25, whereby the food composition is essentially free of TVP.

27. The process according to any of the previous embodiments 1 to 25, whereby the food composition is substantially free of TVP.

28. The process according to any of the previous embodiments 1 to 27, whereby the food composition is proteinaceous.

29. The process according to any of the previous embodiments 1 to 28, whereby the food composition is consequently heated to form a flesh like textured food.

30. The process according to any of the previous embodiments 1 to 28, whereby the food composition is consequently heated to form a fish-like food.

31. The process according to any of the previous embodiments 1 to 28, whereby the food composition is consequently heated to form a meat-like food.

32. The process according to any one of the embodiments 1 to 31, whereby the preformed hydrogel portion was aseptically stored in a wet store sealable container of the group consisting of a wet store bag or from a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer), a plastic closed lid bucket, a glass jar and a tin.

33. The process according to any one of the embodiments 1 to 31, whereby an hydrogel portion is taken from a wet store sealable container of the group consisting of a wet store bag or from a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer), a plastic closed lid bucket, a glass jar and a tin, and whereby a portion of the other food component premix is taken from a separate sealable container of the group consisting of a dry food bag, a paperboard brick, a plastic bucket with lid, a glass jar and a tin.

34. The process according to any one of the embodiments 1 to 31, whereby an hydrogel portion is taken from a wet store sealable container of the group consisting of a wet store bag or from a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer), a plastic closed lid bucket, a glass jar and a tin, and whereby a portion of the other food component premix is taken from a separate sealable container of the group consisting of a dry food bag, a paperboard brick, a plastic bucket with lid, a glass jar and a tin and whereby both portions are consequently hand mixed or machine mixed.

35. The process according to any of the previous embodiments 1 to 31, whereby the food composition is further aseptically stored into a moist food container.

36. The process according to any of the previous embodiments 1 to 31, whereby the food composition is further aseptically stored into a moist food container of the group consisting of a plastic lid sealable bucket, a tin, a glass jar, a wet store bag and a wet store brick (for instance a paperboard brick with at least one inside polyethylene and aluminium layer).

37. The process according to any of the previous embodiments 1 to 31, whereby 1) the preformed hydrogel is stored in an hopper unit with auger transporting mechanism operatively connected at one end to an auger drive mechanism and at the other end via an output or output funnel to a mixing unit and 2) curd solid that underwent ice nucleation and ice de-nucleation is stored in an hopper unit with auger transporting mechanism operatively connected at one end to an auger drive mechanism and at the other end via an output or output funnel to a mixing unit.

38. The process according to any of the previous embodiments 1 to 31, whereby the ingredients of the food composition are hand force mixed.

39. The process according to any of the previous embodiments 1 to 31, whereby in preparation of the food composition the hydrogel with the other ingredients or foodstuff are hand force mixed.

40. The process according to any of the previous embodiments 1 to 31, whereby in preparation of the food composition the hydrogel with the other ingredients or foodstuff are machine mixed.

41. The process according to any of the previous embodiments 1 to 31, whereby in preparation of the food composition the hydrogel with the other ingredients or foodstuff are mixed by a kitchen ware or kitchen apparatus.

42. A flesh like textured food product comprising the food composition according to any one of the embodiments 1 to 41.

43. A fish-like textured product comprising the food composition according to any one of embodiment 30.

44. A meat-like food product comprising the food composition any one of embodiment 31.

DETAILED DESCRIPTION:

[0018] It is a general practice to mix methylcellulose, dispersed in oil, to the foodstuff and under cold-water conditions for instance using liquid nitrogen. The obtained patties are subjected to an incubation at low temperatures, for instance above 0°C and under 4°C. It is a common practice to use a mixing process under vacuum conditions. Eventually a preheating step heating after addition of starches or pre-gelled starches is carried out. In some practices, also vacuum mixing has to be used. All these are to achieve a reasonable stability and achieve a fleshy texture.

[0019] With present invention, we experienced by using hydrogels of methylcellulose that excellent baking stability and fleshy texture can be reached when such hydrogel was mixed with TVP and oil this even at room temperature without used vacuum and cooled incubation of the mixed foodstuff. Other dry foodstuff could be added in the foodstuff mixture, and yet a good fleshy texture could be reached after cooking. To our surprise the use of TVP could totally be abandoned and replaced by freeze thaw curd solid and/or freeze thaw alginate cured curd solid.

[0020] With present invention we experienced that prepared hydrogels of methyl cellulose when mixed with TVP and oil hand force or by a kitchen apparatus results in excellent baking stability of the mixture and a cooked fleshy textured food product with excellent springiness, tenderness, chewiness and juiciness. Surprisingly when TVP was replaced by a curd solid foodstuff, that had been subjected to a freeze and thaw (freeze thaw curd solid), the cooked fleshy textured food product had an excellent springiness, tenderness, chewiness and juiciness even when it was instantly cooked after the mixing with the methyl cellulose hydrogel, oil and powdered foodstuff. Yet more surprisingly this springiness, tenderness, chewiness and juiciness was even more improved if the TVP was replaced by a curd solid foodstuff, that that had been subjected to a freeze and thaw, partially water removal, incubation with a sodium alginate aqueous solution and a consent incubation in a watery calcium lactate aqueous solution. The thawing and partial water by subjecting the frozen curd solid to microwaving was a suitable process for present invention.

[0021] When methylcellulose was dispersed in oil and consequently hand force mixed or mixed by a kitchen blender or dough mixer with the other foodstuff under cold-water conditions, whereby TVP was replaced by freeze thaw curd solid the end food failed to cook in a food product with decent springiness, tenderness, chewiness and juiciness or flesh like food. And this was the case even when in the mixing process liquid nitrogen was add as a coolant or even when incubation, for instance above 0°C and under 4°C, was used on intermediate and/or end products of the mixing process or even when these ware followed by a preheating step before further cold temperature incubation.

[0022] As used herein, the term “non-animal product” refers to a product comprising foodstuff that isn’t derived from animals. Such foodstuff can be of Archaeplastida origin, including photo autotrophic red algae, green algae, land plants or of macroalgae origin, including the Chlorophyta (green algae), Phaeophyceae (brown algae), Phaeothamniophyceae, Chrysophyceae (gold algae) or Cyanobacteria, or of the fungal origin, for instance yeasts or mushrooms.

[0023] A “respiratory produce” is a complete or part (such as organs, tissues) of a living system that has a respiration metabolism; this produce can be from plants, macro-algae or fungi.

[0024] An alginate cured respiratory produce is a respiratory produce where of whereof water is removed by drying, squeeze, pulling, salting out or sucking and that consequently is impregnated by an aqueous liquid with soluble or solubilized alginate or a salts of alginic acid, for instance an alginate salt such as sodium alginate and that consequently is rendered waterinsoluble by addition of an aqueous liquid with a divalent ions, preferably the fast action calcium divalent ions for the formation calcium alginate through the addition of aqueous calcium chloride, calcium chloride or calcium lactate. [0025] “Curd”, used in present application, means a precipitate of soluble in protein fat emulsion of a produce or a flour or protein oil fractions such protein fat emulsion, preferably of a non-animal product or of a non-animal food protein. The curd is prepared by coagulating the soluble from a protein oil emulsion. In an advantageous embodiment, the fraction of poorly soluble protein is solubilised, for instance by acid- alkali- and/or heat-induced denaturation and hydrolysis. The curd is further formed by heat coagulated, which process can be aided by addition of crosslinking enzyme, e.g. transglutaminase, or by polyvalent ions, or by pH adjustment to shift away from the isoelectric point of the concerned protein in the emulsion.

[0026] As used herein, the term “non-animal food protein” refers to protein that is not derived from animals. It can refer to protein that is from cereal such as wheat, corn, barley, oats or rice or protein from pseudocereals such as amaranth, quinoa, buckwheat or chia or protein from legumes or their pulses such as pea, soybeans, faba beans, lupins or lentils or protein from tubers such as cassava (Manihot esculenta Crantz), yam {Dioscorea spp.), sweet potato {Ipomoea batatas L.), potato {Solarium spp.) and edible aroids {Colocasia spp. and Xanthosoma sagitti folium') or protein from oilseeds such as rapeseed, cottonseed, peanut, sunflower and hemp seed or fungal or algal protein from edible fungi or algae.

[0027] As used herein, the term “curd solid” refers to a curd shaped, preferably by pressing, in a solid watery mass or it refers to a food prepared by an heat protein denaturation or linearization step and consequent protein coagulating from emulsion, for instance of a pulse or a legume, and then pressing the resulting curds into a solid. The solid curd can take different states of firmness. In an advantageous embodiment, the firmness of the curd is medium firm. In an advantageous embodiment, the device according to the present invention such curd has a water content between 65 - 85 %, a protein content between 10 - 30 %, a fat content between 5 and 15%, a carbohydrate content below 2% and a fibre content below 2%. The fat content of such curd can be adjusted before the coagulation process or thereafter before forming it in a solid watery mass. It is for instance obtainable by subjecting flours or protein fractions of pulses such as beans, lentils, and peas or vegetable leaves in water to high speed blending and consequently to a heating step, from, and then pressing the resulted curds into solid curd. The coagulant aid can be divalent ions for instance from MgSO4, CaSO4, CaCh, C6HioCaOe.

[0028] As used herein, the term “bean curd solid”, refers to a curd solid from bean curd, for instance from soybean, chickpea, lentil, smooth pea, mung bean or faba (fava) bean. This can be prepared f by an heat protein denaturation or linearization step and protein coagulating from emulsion and then pressing the resulting curds into a solid. The coagulant aid can be divalent ions for instance from MgSO4, CaSO4, CaCh, C6HioCaOe For present invention such solid preferably has a medium firmness.

[0029] As used herein, the term “pea” , refers to a legume or a pulse from the Pisum species for instance of the group consisting of Pisum sativum arvense (field pea), Pisum sativum elatius (wild pea) or Pisum sativum macrocarpon (sugar pea).

[0030] As used herein, the term “pulse curd solid”, refers to a curd solid from a pulse or pulses, the seeds or fruits from a legume (plant in the family Fabaceae (or Leguminosae), for instance of the group consisting of beans, soybeans, peas, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover.

[0031] As used herein, the term “legume curd solid”, refers to a curd solid from a legume (plant in the family Fabaceae (or Leguminosaef), for instance of the group consisting of Phaseolus, Pisum, Vigna, Cajanus, Lens, Cicer, Vicia, Arachis, Glycine, Macrotyloma, Mucuna, Lupinus, Ceratonia, Canavalia, Cyamopsis, Lablab, Psophocarpus, Clitoria, Lathyrus, Trifolium, Medicago, Melilotus and Tamarindusr.

[0032] As used herein, the term “freeze thaw curd solid”, refers to a solid curd whereby the formation of the water phase into ice crystals or ice nucleation of water therein has been induced, for instance by freezing, preferably at a slow freezing rate, and consequently the ice crystals are transformed to fluid, preferably liquid, for instance by thawing. Part or most of the water is removed by heating, drying or pressing.

[0033] As used herein the term “cellulosic material” , refers to a material comprising cellulose or consisting essentially of cellulose, such as methylcellulose.

[0034] As used herein, the term “freeze thaw alginate cured curd solid” refers to a freeze thaw curd solid that has been impregnated by divalent ion cross- linked alginate, such as calcium alginate or magnesium alginate or that comprises divalent ion cross-linked alginate, such as calcium alginate or magnesium alginate. A freeze thaw alginate cured curd solid is obtainable from a freeze thaw curd solid or freeze thaw curd solid whereof water has been removed by drying, squeezing, pulling, salting out or sucking is impregnated by an aqueous liquid with soluble or solubilized alginate or a salts of alginic acid, for instance an alginate salt such as sodium alginate and that consequently is rendered water-insoluble by addition of an aqueous liquid with divalent ions, preferably the fast action calcium divalent ions for the formation of calcium alginate through the addition of aqueous calcium chloride, calcium chloride or calcium lactate.

[0035] As used herein, the term “ice nucleating agent” or “ice nucleator” refers to compounds, particles or surfaces that can promote ice formation, and initiate ice nucleation at a higher temperature when they are added into aqueous systems. As the purpose of the ice nucleating agents is to promote ice formation, the ice-nucleating agent does not include random or environmental contaminants, e.g., dust or soot. When an ice nucleating agent is added to water, the ice nucleation temperature will increase as a result. While the precise manner in which an ice nucleating agent accomplishes nucleation is not well understood, it is generally believed that ice nucleating agents organize water molecules in an ice like fashion, creating water molecule aggregates that are sufficiently large to nucleate at relatively higher temperatures. The ice nucleating agent can effectively promote ice formation. In some embodiments, the ice nucleating agent in a sufficient amount can increase the ice nucleation temperature by at least 1° C., 2° C., 3° C., 4° C., 5° C., 6° C., 7° C., 8° C., 9°

C., 10° C., 11° C., 12° C., 13° C., 14° C., 15° C., 16° C., 17° C., 18° C., 19°

C., 20° C., 21° C., 22° C., 23° C., 24° C., 25° C., 26° C., 27° C., 28° C., 29°

C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37° C., or 38° C. In some embodiments, the ice nucleating agent in a sufficient amount can increase the ice nucleation temperature to over -10° C., -9° C., -8° C., -7° C., -6° C., -5° C., -4° C., -3° C., -2° C., or -1° C. In some embodiments, the sufficient amount refers to 0.001 mg, 0.005 mg, 0.01 mg, 0.05 mg, 0. 1 mg, 0.5 mg, 1 mg, 5 mg, or 10 mg that are tested in 0.5 ml, 1 ml, or 1.5 ml pure water. Thus, in some embodiments, 0.01 or 0.1 mg of the ice nucleating agent as described herein can increase ice nucleation temperature of 0.5 ml pure water to over -6° C. or -5° C. It comprises nucleation protein (INP) from ice nucleation active (INA) bacteria capable of catalyzing the formation of ice crystals, such as InaZ from Pseudomonas syringae (US6151902) or nucleation protein InaV from Pseudomonas syringae. FEBS Letters, 414(3), 590-594 and INA a select number of bacteria including Pseudomonas fluorescens, Pseudomonas viridiflava, Pseudomonas chlorooraphis, Pseudomonas putida and Psuedomonas antarctica, Panteola agglomerans, Erwinia herbicola, Erwinia ananas, Erwinia uredovrora, Xanthomonas campestris pv. translucens, and Xanthomonas campestris, (Maki, L.R., et al. Applied Microbiology. 28:456-459; Arny, D.C., et al.. Nature 262:282-84; Lindow S.E, et al. (1978a). Applied Environmental Microbiology 36:831-838; Lindow

S.E, D.C. Arny and C.D. Upper (1978b) Phytopathology 68:523-527; Kaneda,

T. (1986). Applied Environmental Microbiology 52: 173-178; Newton, D., and A.C. Haward (1986). Australasian Plant Pathology 15:71-73; Kim, H.K., et al. Plant Disease 71:994-997; and Obata, H., et al. Cryobiology 38: 131- 139).

[0036] As used herein, the term "food", "food product” or "food composition" refers to a product or composition that is intended for ingestion by an animal, including a human, and provides at least one nutrient to the animal or human. The present disclosure is not limited to a specific animal. Typically, the "food", "food product” or "food composition" is any composition, which an animal, preferably a mammal such as a human, may consume as part of its diet. The food product may be, for example, a nutritionally complete formula (for example an infant formula or a clinical nutrition product), a vegan dairy product, a beverage powder, a dehydrated soup, a dietary supplement, a meal replacement, a nutritional bar, a cereal, a confectionery product or a complete and balanced pet food, e.g. dry pet food composition or wet pet food composition.

[0037] As used herein, the term "flesh like textured food" refers to any foodstuff with a mouthfeel or physical sensations in the mouth that resembles flesh (muscle, fat, and connective tissue) of mammalian, poultry or fish or with a food rheology comparable to flesh (muscle, fat, and connective tissue) of mammalian, poultry or fish or it can be an emulsion product that resembles one or more pieces of natural meat in appearance, texture, and physical structure. As used herein, a flesh like textured food includes meat such as poultry, beef, pork, fish and mixtures thereof. A flesh like textured food may optionally additionally include vegetable protein such as gluten to aid in the achievement of the appearance, texture, and physical structure of meat. A “flesh like textured food” is also called a fish or meat alternative, fish or meat substitute, mock fish or meat, faux fish or meat, imitation fish or meat, or (where applicable) vegetarian fish or meat or vegan fish or meat. Flesh like textured food is understood to mean a food made from non-meats, without other animal products, such as dairy. Therefore, protein from animal source is completely absent. Protein from animal source is animal meat protein and/or milk protein. A flesh like textured food product is a composition in which meat (i.e. skeletal tissue and non-skeletal muscle from mammals, fish and fowl) and meat by-products (i.e. the non-rendered clean parts, other than meat, derived from slaughtered mammals, fowl or fish) are completely absent. The market for meat imitations includes vegetarians, vegans, and non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws. Flesh like textured foods typically approximate certain aesthetic qualities (such as texture, flavour & appearance).

[0038] “Meat-like” refers to a food product that mimics, resembles or performs in a manner similar to an animal-derived meat product in any one or more physical or sensory factors, including pertaining to appearance, taste, texture, mouthfeel (moistness, chewiness, fattiness etc), aroma, or other physical properties, including structure, texture, storage, handling, and/or cooking.

[0039] “Fish-like” refers to a food product that mimics, resembles or performs in a manner similar to an animal-derived fish product in any one or more physical or sensory factors, including pertaining to appearance, taste, texture, mouthfeel (moistness, chewiness, fattiness etc), aroma, or other physical properties, including structure, texture, storage, handling, and/or cooking.

[0040] As used herein, the term “ready-to-eat flesh like textured food" refers to a flesh like textured food which can be eaten as is.

[0041] As used herein, the term “ready-to-eat proteinaceous flesh like textured food" refers to a proteinaceous flesh like textured food which can be eaten as is. [0042] As used herein, the term “ready-to-eat food product” or “ready-to-eat food product” refers to a hydrated flesh like textured food (for instance having more than 50% (w/w) water content, between 60 to 70%, preferably 62 to 68%, more preferably 65% of water content) and optionally cooked foodstuff (for instance with the same procedure such as meat e.g. at a temperature between 30 to 200°C during 1 minute to 1 hour) or a foodstuff comprising a hydrated and optionally cooked (with the same procedure such as meat e.g. at a temperature between 30 to 200°C during 1 minute to 1 hour).

[0043] As used herein, the term “ready-to-eat food proteinaceous form” or “ready-to-eat food proteinaceous product” refers to a hydrated proteinaceous flesh like textured food (for instance having more than 50% (w/w) water content, between 60 to 70%, preferably 62 to 68%, more preferably 65% of water content) and optionally cooked foodstuff (with the same procedure such as meat e.g. at a temperature between 30 to 200°C during 1 minute to 1 hour) or a foodstuff comprising a hydrated and optionally cooked (for instance with the same procedure such as meat e.g. at a temperature between 30 to 200°C during 1 minute to 1 hour).

[0044] As used herein, the term “ready -to-cook proteinaceous food product” or “ready-to-cook proteinaceous food product” refers to a hydrated proteinaceous food (for instance having more than 50% (w/w) water content, between 60 to 70%, preferably 62 to 68%, more preferably 65% of water content) and has a flesh like textured already before subjecting it to cooking.

[0045] As used herein, the term “ready-to-cook food product” or “ready-to- cook food product” refers to a hydrated food (for instance having more than 50% (w/w) water content, between 60 to 70%, preferably 62 to 68%, more preferably 65% of water content) and has a flesh like textured already before subjecting it to cooking.

[0046] As used herein, the term "foodstuff means any material, substance, additive, ingredient with food or feed value or that can be used as food, feed or that may be added to food or feed.

[0047] As used herein, the term "plasticizer" refers to a compound that increases the plasticity or fluidity of the material to which it is added. Typically, the plasticizer of the invention is a "food grade plasticizer" which is a plasticizer approved to be used in foods. Advantageously, the plasticizer is a non-aqueous plasticizer; typically, said 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 propyleneglycol, butanediol, polyethylenglycol and mixture thereof), a starch hydrolysate (such as a glucose syrup), a carboxylic acid and mixture thereof.

[0048] The term, "fibres" may be insoluble fibres, preferably from cereal, tuber, seed or leguminosae. The term "water content" refers to the content of water based upon the Loss on Drying method as described in Pharmacopeia! Forum, Vol. 24, No. 1, page 5438 (January-February 1998). The calculation of water content is based upon the percent of weight that is lost by drying.

[0049] As used herein, the term "static heating" refers to a heating step without any stirring or shearing of the dough to be heated. An example of static heating may be oil frying, microwaving, or by using an oven, or a hot plate. Typically, the heating step is carried out at a temperature between 120 to 160°C during 1 minute to 1 hour, typically, lOmin to 30mn. The duration of the heating step can be adapted by the man skilled in the art depending on the volume of mixed proteins to be heated.

[0050] As used herein, the term "processed food" refers to a food, which is significantly modified from its natural state, as by mechanical alteration (such as grinding or chopping), combination with other food products or additives, and/or cooking. As used herein, "processed food" excludes foods, which substantially maintain their natural state after processing. For example, fresh produce may be washed, sorted, coated or treated, and packaged, but remain substantially in its natural state after processing, and would not be considered a "processed food" for the purpose of this disclosure. A "processed food" also refers to an extract of food. The "extract" refers to the resultant solid or liquid material from an extraction. Indeed, an extract obtained from animal origins (such as meat or fish) or vegetal origins, such extract may be soluble or insoluble carbohydrates, proteins, fibres, fat, or combinations thereof. The processed food may comprise oil or fat particles, and particularly preferred is vegetable oil or fat, especially that 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 food may comprise an insoluble material, for example an insoluble organic or inorganic salt.

[0051] The term "food additives" preferably includes simulated meat flavourings such as pork flavour, pepperoni flavour, smoke powder, chicken flavour, beef flavour, seafood flavour, savoury flavourings (e.g., onion, garlic), vitamins (such as vitamins B 12) and mixtures thereof.

[0052] Freezing Rate is a parameter that describes a product freezing rate, and which relates to the freezing time. Basically, the freezing rate is the rate of change in temperature during the freezing process. A standard definition of the freezing rate of a food is the ratio between the minimal distance from the product surface to the thermal center of the food (basically the geometric center), d, and the time, /, elapsed between the surface reaching 0°C and the thermal center reaching 10°C colder than the initial freezing point temperature 7f. The freezing rate is commonly given as °C/h or in terms of penetration depth measured as cm/h.

[0053] Lipids are added to the vegan food composition in the form of liquid or semi-liquid glyceride shortening from synthesis, or other sources of Archaeplastida origin such as plants, fungi, bacteria or algae. The glycerides could potentially contain unsaturated or saturated long chain acyl radicals ranging from 12 to around 22 carbon atoms. Plant-based lipid sources such as soybean oil, olive oil, canola oil, and others alike are usually used. A food oil concerns such liquid or viscous liquid form of such lipids. As used herein, the term "fat" refers to any of a group of esters of glycerol and various fatty acids, which are solid at room temperature such as triacylglycerides or triglycerides 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 of solid, liquid or suspension forms, regardless of whether they are obtained from natural plant , fungi, bacteria or algae sources or are made synthetically, so long as they are safe for consumption by mammals, particularly humans.

[0054] Food oil is the liquid, usually viscous liquid form of lipids.

[0055] Some oils suitable for presents invention make up a significant fraction of worldwide edible oil production. Coconut oil is a cooking oil, with medical and industrial applications as well. Extracted from the kernel or meat of the fruit of the coconut palm. Common in the tropics, and unusual in composition, with medium chain fatty acids dominant. Corn oil is one of the principal oils sold as salad and cooking oil. Canola oil is the most sold cooking oil all around the world, used as a salad and cooking oil, both domestically and industrially. Also used in fuel industry as bio-fuel. Cottonseed oil is used as a salad and cooking oil, both domestically and industrially. Olive oil is used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps. Palm oil is the most widely produced tropical oil. Popular in West African and Brazilian cuisine. Also used to make biofuel. Peanut oil (Ground nut oil) is a clear oil with some applications as a salad dressing, and, due to its high smoke point, especially used for frying. Rapeseed oil, including Canola oil is one of the most widely used cooking oils. Safflower oil, until the 1960s used in the paint industry is now mostly as a cooking oil. Sesame oil is cold pressed as light cooking oil or hot pressed for a darker and stronger flavour. Soybean oil is produced as a by-product of processing soy meal and sunflower oil, a common cooking oil, also used to make biodiesel. Nut oils, which are generally used in cooking for their flavour are also suitable for present invention. They comprise any one of the following. Almond oil which is used as an edible oil. Beech nut oil, from Fagus sylvatica nuts which is a well- regarded edible oil in Europe, used for salads and cooking. Brazil nut oil which contains 75% unsaturated fatty acids composed mainly of oleic and linolenic acids, as well as the phytosterol, beta-sitosterol, and fat-soluble vitamin E. Extra virgin oil can be obtained during the first pressing of the nuts, possibly for use as a substitute for olive oil due to its mild, pleasant flavour. Cashew oil which somewhat comparable to olive oil. Hazelnut oil which is mainly used for its flavor. Macadamia oil which has a mild nutty flavor and a high smoke point. Mongongo nut oil (or manketti oil), from the seeds of the Schinziophyton rautanenii, a tree which grows in South Africa and which is high in vitamin E. Pecan oil which is valued as a food oil. Pine nut oil which is sold as a gourmet cooking oil, and where for there is medicinal interest as an appetite suppressant. Pistachio oil which is a strongly flavored oil with a distinctive green color. Walnut oil which is used for its flavour.

[0056] The seeds yield oils suitable for present invention. Watermelon seed oil, extracted from the seeds of Citrullus vulgaris which is used in cooking in West Africa. Seeds from the members of the Cucurbitaceae, which include gourds, melons, pumpkins, and squashes, are noted for their oil content, but little information is available on methods of extracting the oil. In most cases, the plants are grown as food, with dietary use of the oils as a by-product of using the seeds as food. Bitter gourd oil, from the seeds of Momordica charantia which are high in a-Eleostearic acid. Of current research interest for its potential anti-carcinogenic properties. Bottle gourd oil, extracted from the seeds of the Lagenaria siceraria which are seed as an edible oil. Buffalo gourd oil, from the seeds of the Cucurbita foetidissima and with their a vine with a rank odor. Butternut squash seed oil, from the seeds of Cucurbita moschata which has a nutty flavor and is used for salad dressings, marinades, and sauteeing. Egusi seed oil, from the seeds of Cucumeropsis mannii naudin, which is particularly rich in linoleic acid. Pumpkin seed oil which is a specialty cooking oil, produced in Austria, Slovenia and Croatia and is mostly in salad dressings. Watermelon seed oil, pressed from the seeds of Citrullus vulgaris, which is a traditionally used in cooking in West Africa.

[0057] Also suitable for present invention are the typical food supplement oils (or “nutraceuticals”), for their nutrient content or purported medicinal effect. For instance borage seed oil, blackcurrant seed oil, and evening primrose oil all have a significant amount of gamma-Linolenic acid (GLA) (about 23%, 15-20% and 7-10%, respectively) with positive health effects. This food supplement oils include : Agai oil, from the fruit of several species of the Agai palm (Euterpe) grown in the Amazon region; Black seed oil, pressed from Nigella sativa seeds which has a long history of medicinal use, including in ancient Greek, Asian, and Islamic medicine, as well as being a topic of current medical research; Blackcurrant seed oil, from the seeds of Ribes nigrum, which is used as a food supplement and which is high in gamma-Linolenic, omega-3 and omega-6 fatty acids; Borage seed oil, from the seeds of Borago officinalis; Evening primrose oil, from the seeds of Oenothera biennis which the most important plant source of gamma-Linolenic acid, particularly because it does not contain alpha-Linolenic acid; Flaxseed oil (called linseed oil when used as a drying oil), from the seeds of Linum usitatissimum which is high in omega-3 and lignans and which can be used medicinally. A good dietary equivalent to fish oil. Easily turns rancid.

[0058] Other edible oils suitable for present invention are the following . Amaranth oil, from the seeds of grain amaranth species, including Amaranthus cruentus and Amaranthus hypochondriacus which are high in squalene and unsaturated fatty acids. Apricot oil, similar to almond oil, which it resembles. Apple seed oil which are high in linoleic acid. Argan oil, from the seeds of the Argania spinose which is a food oil from Morocco. Avocado oil which is an edible oil used primarily in the cosmetics and pharmaceutical industries and which has an unusually high smoke point of 510° F. (266° C.). Babassu oil, from the seeds of the Attalea speciosa, which is similar to, and used as a substitute for, coconut oil. Ben oil, extracted from the seeds of the Moringa oleifera which is high in behenic acid and an extremely stable edible oil. Borneo tallow nut oil, extracted from the fruit of species of genus Shorea which is used as a substitute for cocoa butter. Cape chestnut oil, also called yangu oil. Carob pod oil (Algaroba oil), from carob, with an exceptionally high essential fatty acid content. Cocoa butter (also known as theobroma oil) from the cacao plant, which is used in the manufacture of chocolate. Cocklebur oil, from species of genus Xanthium, with similar properties to poppyseed oil, similar in taste and smell to sunflower oil. Cohune oil, from the Attalea cohune (cohune palm). Coriander seed oil, from coriander seeds, which used in a wide variety of flavoring applications and has shown promise for use in killing food-borne bacteria, such as E. coli. Date seed oil, extracted from date pits. Its low extraction rate and lack of other distinguishing characteristics make it an unlikely candidate for major use. Dika oil, from Irvingia gabonensis seeds, native to West Africa which is used to make margarine. False flax oil made of the seeds of Camelina sativa considered promising as a food or fuel oil. Grape seed oil which is used for cooking and salad oil. Hemp oil, a high quality food oil. Kapok seed oil, from the seeds of Ceiba pentandra, used as an edible oil. - Kenaf seed oil, from the seeds of Hibiscus cannabinus which is an edible oil similar to cottonseed oil, with a long history of use. Lallemantia oil, from the seeds of Lallemantia iberica, discovered at archaeological sites in northern Greece. Mafura oil, extracted from the seeds of Trichilia emetic and used as an edible oil in Ethiopia. Marula oil, extracted from the kernel of Sclerocarya birrea and used as an edible oil with a light, nutty flavour and with a fatty acid composition is similar to that of olive oil. Meadowfoam seed oil, which is highly stable oil, with over 98% long-chain fatty acids. Mustard oil (pressed) which is used in India as a cooking oil. Niger seed oil which is obtained from the edible seeds of the Niger plant, which belongs to the genus Guizotia of the family Asteraceae. Okra seed oil, from Abelmoschus esculentus. Composed predominantly of oleic and linoleic acids. The greenish yellow edible oil has a pleasant taste and odor. Papaya seed oil, which is high in omega-3 and omega-6, similar in composition to olive oil. Perilla seed oil, which is high in omega-3 fatty acids and is used as an edible oil. Persimmon seed oil, extracted from the seeds of Diospyros virginiana with its dark, reddish-brown color, similar in taste to olive oil. Nearly equal content of oleic and linoleic acids. Pequi oil, extracted from the seeds of Caryocar brasiliense and used as a highly prized cooking oil. Pili nut oil, which is extracted from the seeds of Canarium ovatum and is as an edible oil. Pomegranate seed oil, from Punica granatum seeds, which is very high in punicic acid. Poppyseed oil, which is already long used for cooking. Pracaxi oil, extracted from the seeds of Pentaclethra macroloba, which is similar to peanut oil, but has a high concentration of behenic acid. Prune kernel oil, which marketed as a gourmet cooking oil. Quinoa oil, similar in composition and use to corn oil. Ramtil oil which is pressed from the seeds of the one of several species of genus Guizotia abyssinica (Niger pea), Rice bran oil which is a highly stable cooking and salad oil, suitable for high- temperature cooking. - Royle oil, pressed from the seeds of Prinsepia utilis. Sacha inchi oil, from the Peruvian Amazon which is high in behenic, omega- 3 and omega-6 fatty acids. Sapote oil which used as a cooking oil in Guatemala. Seje oil, from the seeds of Jessenia bataua which is used in South America as an edible oil, similar to olive oil, as well as for soaps and in the cosmetics industry. Shea butter, which is used as a substitute for cocoa butter. Taramira oil, from the seeds of the arugula (Eruca sativa), which is used as a (pungent) edible oil after aging to remove acridity. Tea seed oil (Camellia oil), which is widely used as a cooking oil. Thistle oil, pressed from the seeds of Silybum marianum which is a good source of special fatty acids, carotenoids, tocopherols, phenol compounds and natural anti-oxidants, as well as for generally improving the nutritional value of foods. Tigernut oil (or nut-sedge oil) which is pressed from the tuber of Cyperus esculentus, which has the properties similar to soybean, sunflower and rapeseed oils and is used in cooking. Tobacco seed oil, which is from the seeds of Nicotiana tabacum and other Nicotiana species and which is edible if purified. Tomato seed oil, generally from the waste seeds generated from processing tomatoes and which is used as a cooking oil. Wheat germ oil which is high in vitamin E and octacosanol.

[0059] As used herein, the term "carbohydrate" refers to at least a source of carbohydrates such as, but not limited to, monosaccharides, disaccharides, oligosaccharides, polysaccharides or derivatives thereof.

[0060] As used herein, the term "package" is meant to include any pre- portioned foodstuff within an enclosing packaging soft or rigid, for instance a bag, box or cartridge, of any material, in particular an airtight packaging, e.g. plastic, aluminium, recyclable and/or biodegradable packaging, and of any shape and structure.

[0061] As used herein, the term “Textured vegetable protein” or “TVP” refers to a high-protein, porous or fibrous foodstuff typically prepared the heat shear process of extrusion. For example a typical protein ratios of such high protein foodstuff range from 40 to 80% protein and a typical fat content of such foodstuff ranges from 5 to 12 % when the loss on drying is in a range of 8 to 12%. Such TVP can be from a paste of defatted vegetable seeds, such as soy, wheat, oats, or oil seeds or protein isolates or from protein concentrates. Soy TVP, pea TVP and wheat TVP are the most commonly used types, beside the many new TVP in development from other protein rich feedstock of nonanimal foodstuff. Typically such TVP are obtainable from raised temperature shear processes such as by extrusion cooking or in an extrusion for instance twin screw extrusion process.

[0062] As used herein, the term "essentially consists of’ is understood to allow the presence of additional components in a sample or a composition that do not affect the properties of the sample or the composition. As an illustrative example, a ready -to-cook flesh like food product of non-animal origin and comprising the mixing product of at least 1) preformed methylcellulose hydrogel, 2) food oil and with 3) freeze thaw curd solid may include aroma if it essentially consists of an active ingredient the mixing product of at least 1) preformed methylcellulose hydrogel, 2) food oil and with 3) freeze thaw curd solid.

[0063] It should be also noted that the term "substantially free of an ingredient as provided throughout the specification is intended to mean that the composition, when dried to a water content of 10%, comprises less than about 0.5% by weight, less than about 0.4% by weight, less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0. 1% by weight, of an ingredient unless specifically indicated otherwise. In some embodiments, a composition "substantially free of an ingredient comprises less than 0.5% by weight, less than 0.4% by weight, less than 0.3% by weight, less than 0.2% by weight, or less than 0.1% by weight of the ingredient, when the composition has been dried to a 10% water content. [0064] As used herein, the term "essentially free of an ingredient as provided throughout the specification is intended to mean that the composition, when dried to a water content of 10%, comprises less than about 0.05% by weight, less than about 0.01 % by weight, or less than about 0.001 % by weight of the ingredient, unless specifically indicated otherwise. In some embodiments, a composition "essentially free of an ingredient comprises less than 0.05% by weight, less than 0.01% by weight, or less than 0.001% by weight of the ingredient, when the composition is dried to 10% water content.

[0065] As used herein, the term “hydrogel(s)” refer(s) to three-dimensional networks of polysaccharide polymers with a high water content such three- dimensional networks can be through the development of physical associations, such as crystalline junctions, ionic interactions, or crosslinks, hydrogen bonding or hydrophilic associations. It also refers to polymer networks, which is hydrophilic and can absorb a high amount of water. Hydrogels particularly useful for present invention are the three-dimensional networks of hydrophilic polysaccharide polymers (hyaluronic acid, alginate, starch, gelatine, chitosan and cellulose based polymer) with a high water content. Hereby “cellulose based polymer” refers to cellulose (for instance cellulose fibres from rice, bamboo pulp fibres and oat husks) and cellulose derivatives, such as methylcellulose, carboxymethylcellulose, and hydroxymethylcellulose.

[0066] Methylcellulose (MC) is a methyl ester of cellulose that preferably contains 27.5-31.5% of the methoxy groups. MC is soluble in water, and its aqueous solution exhibits thermal gelation properties. A wide range of viscosity grades (5-75,000 cP at 2%) corresponding to average molecular weight range of 10,000-220,000 Da are available commercially. A typical structure of MC with DS value of 1.75 corresponding to 29.1 wt. % methoxyl content. A preferred methylcellulose suitable for the use according to present invention has a viscosity at 10 S ¹ (at 5°C) in mPa.s for c= 2 % in the range of 19 000 - 25 000 and a degree of substitution (D.S.) or average number of substituent groups attached to the ring hydroxyls of 1.4-1.95. Another preferred methylcellulose suitable for the use according to present invention has 2 % aqueous viscosity at 20 °C in mPa.s for c= 2 % in the range of 82500 - 154000 and a degree of substitution (D.S.) or average number of substituent groups attached to the ring hydroxyls of 1.5 -1.9. The methylcellulose has preferably a Methoxy (methoxy group; MeO) substitution of 27 - 32 %. Blends of such methylcellulose with different characteristics can made and also fall under the term “Methylcellulose” as used herein.

[0067] Some examples of protein sources for the food composition of present application include pea protein liquor, pea protein concentrate, pea protein isolate (PPI), soy protein liquor, soy protein concentrate, soy protein isolate, faba (fava) bean protein liquor, faba (fava) bean proteinconcentrate, faba (fava) bean protein isolate, lupin protein liquor, lupin protein concentrate, lupin protein isolate. Other protein sources may include those obtained (e.g. in dry powder or liquor form) from nuts, seeds, vegetables and beans, algae, and microbial and fungal sources, e.g. peanuts, potato, rice, hemp, sunflower, flaxseed, wheat, corn, sorghum, chickpea, barley, quinoa, maca, and fungal protein from Fusarium Venenatum. In some embodiments, one or more proteins sources may be hydrolyzed. In some embodiments one or more protein sources may be non-hydrolyzed. Soy protein is considered a “complete protein” as it contains all of the essential amino acids that are crucial for proper human growth and development and therefore mainstream used in vegan food products.

[0068] Plant derived protein sources can be obtained by various means that may include dehulling and milling the beans or legumes to afford a flour or flakes, and subsequent extraction and/or precipitation steps to substantially fractionate the oils and fats, carbohydrate and protein components, to afford an extract or liquor concentrate in aqueous slurry form, comprising the protein fraction. Subsequent drying (e.g. spray drying) of the extract or liquor affords a powder form of the protein fraction, which may be referred to as a protein concentrate or protein isolate, depending on the protein content as discussed below.

[0069] In some embodiments the protein source consists of or comprises a dry powder protein concentrate or protein isolate.

[0070] As used herein, “protein concentrate” refers to the powder form, containing less than 80% by weight protein on a dry weight basis, for example, about 65%, 68-70% or 72-73% or about 75%, by weight protein.

[0071] As used herein, “protein isolate” refers to the powder form, containing at least 80% weight protein on a dry weight basis, for example about 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93 94 or 95% weight protein. For instance an example of process of generating protein isolate is extracting the protein from the soybeans starts with the dehulling, or decortication, of the seeds. The seeds are then treated with solvents such as hexane in order extract the oil from them. The oil-free soybean meal is then suspended in water and treated with alkali to dissolve the protein while leaving behind the carbohydrates. The alkaline solution is then treated with acidic substances in order to precipitate the protein, before being washed and dried. The removal of fats and carbohydrates, results in a product that has a relatively neutral flavour.

[0072] The protein source may be obtained from a native or naturally occurring plant, or a genetically modified or mutated plant, or mixtures thereof. In still other embodiments, the protein source may comprise, synthetic or biosynthetically generated protein or polypeptide molecules.

[0073] In some preferred embodiments, the protein source, whether a single protein source or a mixture of protein sources, has an overall protein content of at least 70% (w/w) protein on a dry weight basis, such as at least about 71, 72, 73, 74, 75, 76, 77, 78 or 79% (w/w) protein. In further embodiments, the overall protein content of the protein source is at least 80% (w/w) protein on a dry weight basis, such as at least about 81, 82, 83, 84, 85, 86, 87, 88, 89 90, 91, 92, 93, 94, or 95% (w/w).

[0074] In some embodiments, the protein source consists of or comprises a protein liquor. As used herein, “protein liquor” refers to an aqueous protein concentrate slurry obtained from the protein extraction or fractionation process

[0075] Carbohydrate sources may include one or more of sugars, starches, gums, pectins and fibres, and may include monosaccharides, disaccharides, polysaccharides and oligosaccharides and mixtures of two, three or four thereof, and be in any suitable form, such as milled, ground or powdered. The carbohydrate source may be obtained from a single or multiple plant sources. Some suitable examples may include any one, or a mixture of two or more of starch (e.g. potato, rice, wheat, corn, oat, pea, cassava), resistant starch, for example, retrograded starch, high amylose starch (e.g. having at least about 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90 or 95% amylose content, such as Hylon V, Hylon VII, Hi-Maize 1043, Hi-Maize 240, Hi-Maize 260, Novelose 330, Novelose, 240, Novelose 260) pectin, fructans (e.g. inulins) n-glucan, carrageenan (iota, kappa, lambda), maltodextrin, methyl cellulose, alginate, guar gum, xanthan gum, gum carboxymethyl cellulose, locust bean gum, gellan gum, cellulose, hemicellulose, gums, flour (e.g. milled or ground from a grain, legume or tuber, such as wheat, rice, corn, oat, rye, barley, quinoa, amaranth, potato, carrot) and edible fibre such as oat bran, wheat bran rice bran, barley bran corn bran, and carrot fibre. In some embodiments, the carbohydrate source, or the barrel mixture, does not contain, or does not substantially contain (e.g. less than about 5, 4, 3, 2, or 1% (w/w)) an edible fibre.

[0076] The carbohydrate source may be obtained from the native or naturally occurring plant, or a genetically modified or mutated plant, or mixtures thereof. In still other embodiments, the carbohydrate source may comprise, synthetic (e.g. chemically esterified) or biosynthetically generated monosaccharides, disaccharides, polysaccharides and oligosaccharides molecules.

[0077] In some embodiments, the carbohydrate source contains a reducing sugar group, i.e. having a free carbonyl group able to participate in reaction with amino groups in the protein source to form Maillard reaction products. The carbohydrates source, for example pectin or starch, or the protein- carbohydrate mixture or blend may be supplemented with additional amounts of one or more reducing sugars (such as one or more mono- di- or trisaccharides or oligosaccharides). Some further examples of reducing sugars which may be added to the main carbohydrate source or sources, or separately into the extruder mixture, include: glucose, galactose, fructose, glyceraldehyde, ribose, xylose, cellobiose, maltose, isomaltose, lactose and maltotriose.

[0078] In some embodiments, carbohydrate source has been mechanically or chemically treated prior to mixing with the protein source, for example to increase the number of reducing carbonyl groups. Suitable pre-treatment process may include microfluidization, ultrasound treatment or high pressure extrusion. For example, starch may be mechanically or chemically treated to increase the content of resistant starch, for example, from a low amylose starch, having an amylose content of less than about 25-30%, to an amylose content of at least about 50-80%. In some embodiments the carbohydrate source may be an esterified carbohydrate, such as high methoxy pectin, with about >50% degree of esterification, as well as low methoxy pectin (about <50% degree of esterification, or substituted fatty acids starch esters, e.g. acetylated, propionated or butylated starches with various degrees of substitution.

[0079] The protein-carbohydrate blend or mixture may contain the protein source and the carbohydrate source in a suitable weight ratio that affords the desired property of the extruded food ingredient. Some examples of protein source: carbohydrate source ratios (w/w) for use in the present disclosure include about 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:25, 90: 10, 92:8, 94:6, 95:5, 96:4, 98:2. In some embodiments, the protein-carbohydrate blend or mixture is one or more of soy protein liquor, soy protein concentrate, soy protein isolate, pea protein liquor, pea protein concentrate, pea protein isolate and one or more of pectin, gum, starch or fibre, in a protein source carbohydrate source w/w ratio of about 90: 10, 91:9, 92:8, 93:7, 94:6, 95:5, 96:4, 97:3,98:2 or 99: 1.

[0080] In some further embodiments, the total protein content on a dry weight basis, e.g., of the combined protein and carbohydrate sources, is at least about 70%, or 75% (w/w) protein on a dry weight basis, preferably at least about 80% (w/w) protein, or at least 83-85% (w/w) protein, or at least 90% (w/w) protein, such as about 91% (w/w), or about 92% (w/w), or about 93% (w/w), or about 94% (w/w), or about 95% (w/w), or about 96% (w/w), or about 97% (w/w), or about 98% (w/w), or about 99% (w/w).

[0081] The present invention provides a ready -to-cook flesh like food product of non-animal origin, this food product comprising the mixing product of preformed methylcellulose hydrogel with freeze thaw curd solid and optionally food fat of non-animal origin additionally to the fat in the curd. Or the present invention provides a ready -to-cook flesh like food product of non- animal origin that essentially consists of the mixing product of preformed methylcellulose hydrogel and freeze thaw curd solid and optionally food fat additionally to the fat in the curd. It furthermore provides the process of preparing such flesh like food product. Moreover, the present invention provides the use of such flesh like food product for cooking of a ready-to-eat food product. Moreover the present invention provides a ready-to-eat flesh like food product of non-animal origin that is a cooked flesh like food product comprising the mixing product of preformed methylcellulose hydrogel and freeze thaw curd solid of non-animal origin and optionally food fat of nonanimal origin additionally to the fat in the curd. According to the present invention there is also provided that the freeze thaw curd solid is a freeze thaw alginate cured curd solid. In another aspect, the present invention provides that the flesh like food product of non-animal origin does not comprise texturized vegetable protein (TVP) or that it is substantially free of, essentially free of, or free of any of TVP. Moreover, the present invention provides the use of such flesh like food product for the preparation of a ready-to-eat food product. In another aspect, the present invention provides a cooked a ready-to-eat flesh like food product of non-animal origin comprising one of the mixing product mentioned above.

[0082] The present invention furthermore provides a ready -to-cook flesh like food product of non-animal origin that comprises the mixture product of a least preformed methylcellulose hydrogel, food oil and freeze thaw curd solid and such food product that does not comprise texturized vegetable protein (TVP) or that is substantially free of, essentially free of, or free of any of TVP. In another aspect, the present invention provides a process for preparing such ready-to-cook flesh like food product. Moreover, the present invention provides the use of such flesh like food product for the preparation of a ready-to-eat food product. In another aspect, the present invention provides a cooked a ready-to-eat flesh like food product of non-animal origin that comprises the mixing product of a preformed methylcellulose hydrogel, and a food oil and freeze thaw curd solid and that does not comprise texturized vegetable protein (TVP) or that is substantially free of, essentially free of, or free of any of TVP. And it furthermore provided the process for preparing such ready-to-eat flesh like food product.

[0083] The present invention also provides a ready-to-cook flesh like food product of non-animal origin or provided that that it is further heat processed or cooked a ready-to-eat flesh like food product of non-animal origin that is composition comprising the mixing product of a preformed methylcellulose hydrogel mixed with a food oil and with a freeze thaw alginate cured curd solid and it furthermore provided the process for preparing such flesh like food product, for instance a proteinaceous flesh like textured food. By using this inventive system it is possible to provide a ready-to-eat flesh like food product of non-animal origin. It comprises the mixing product of a preformed methylcellulose hydrogel mixed, food oil and freeze thaw alginate cured curd solid that is further heated or cooked until it is ready-to-eat. We demonstrated that such ready -to-cook flesh like food product of non-animal origin ready-to- eat flesh like food product of non-animal origin can be prepared without texturized vegetable protein (TVP) or that is substantially free of, essentially free of, or free of any of TVP. and yet holds the springiness, tenderness, chewiness and juiciness of a flesh like texture.

[0084] In an embodiment, the ready -to-cook flesh like food product of non- animal origin according to the present invention comprises the mixing product of 1) a preformed methylcellulose hydrogel mixed and 2) food oil and 3) freeze thaw alginate cured curd solid and this without texturized vegetable protein (TVP) or being substantially free of, essentially free of, or free of any of TVP. It furthermore provides the process for preparing such flesh like food product. It was found that this ready -to-cook flesh like food product of non- animal origin according to the present invention can be cooked into a ready- to-eat flesh like food product with the appeal of a cooked meat or fish. The present invention thus furthermore provides a cooked a ready-to-eat flesh like food product of non-animal origin that is a composition comprising the mixing product of a preformed methylcellulose hydrogel mixed with a food oil and with a freeze thaw alginate cured curd solid and such without a texturized vegetable protein (TVP) or being substantially free of, essentially free of, or free of any of TVP. This object of the present invention is achieved by means heating or cooking the ready -to-cook flesh like food product of non-animal origin that comprises the mixing product of 1) a preformed methylcellulose hydrogel mixed and 2) food oil and 3) freeze thaw alginate cured curd solid and this without texturized vegetable protein (TVP).

[0085] This mixing process, here above described, can be hand force mixed, for instance by a gloved hand or a had that hold a mixing kitchen compliance, or it can be machine mixed, for instance by a kitchen compliance.

[0086] It was also found that these ready -to-cook flesh like food product of non-animal origin or ready-to-cook flesh like food product of non-animal origin of present invention can furthermore can have in the mixing product also add powders, solutions or powder dispersion of other foodstuff, such as protein, carbohydrate, salt, herbs or aromas and yet not jeopardize the flesh like texture. [0087] By using an proteinaceous curd solid and/or adding proteinaceous in the mixture it is possible by the method of present invention to prepare a proteinaceous flesh like textured food without animal derived ingredients. Such flesh like textured food can be prepared as a proteinaceous food product comprising a protein content more than 10% for instance in the range of 10% to 25%.

EXAMPLES

Example 1: Curd solid of soybean

[0088] To prepare a curd solid of soybean, dry soybeans were put in a bowl with small bottom holes and rinsed under tap. They were consequently transferred into a bowl without bottom holes and filtered water was add until the water covered the soybeans with a layer of about 8 cm to further soak the soybeans at room temperature (about 27°C) for 8 hours. A 170 gram of dry soybeans will weigh about 397 grams after soaking (and measures about 532 ml).

[0089] When the soybeans split apart in two halves by a mild squeeze on between the fingers, the halves are flat with an even buttercup yellow colour and they could easily been broken crosswise the soybeans were considered sufficiently soaked and ready for the next step. If the surfaces were concave and/or darker in the middle than at the edge and if halves bend in a rubbery manner we soaked longer soak longer until the previous condition was reached. If the soybeans were readily soaked the soaking water was discard.

[0090] A Thermomix® TM6 (Vorwerk Wuppertal, Germany) was used grind soaked beans and water to a silky thick mixture and to cook the soybean slurry. The soybeans were grinded in about 473 ml water whereby the blender speed of Thermomix in grind function rotation was gradually increased to a Speed 10 (10.200 rpm) and kept so for about 2 minutes. The Thermomix mixing bowl was rinsed with about 118 ml water and this was joined with the thick, smooth, ivory white puree of the grinding process in a Thermomix mixing bowl with about 1183 ml water heated to about 90°C and this mixed with the ground soybeans is brought to boil by raising the temperature while mixing at speed 1 (100 rpm). This mixture is cooked while stirring at speed 1 for < 6 minutes and until a foam resembles softly whipped egg whites forms and begins to rise. Then the heating was turned off and the mass was kept stirring at speed 1 until the foam deflated.

[0091] This hot mixture was pour into pressing cloth, laying on a colander while waiting until the fluid part passed through the cloth. When the content was slightly cooled the cloth was gathered up an twisted into a sack and pressed against the colander to extract more fluid. The pressing cloth comprising solids was opened again and the solids were spread out and about 118 ml was stirred with this mass and consequently the cloth was twisted closed again and additional emulsion was wrung out again.

[0092] The collected fluid emulsion was add to a Thermomix bowl and gentle simmered at a temperature of 110°C and a stirring speed 1 until bubbles percolated at the surface and consequently at 90°C for 5 minutes. Consequently this emulsion was cooled while stirring a speed 1 and at a temperature of about 80 °C. In the meantime we solved the gypsum (calcium sulphate) crystals and nigari (magnesium chloride) crystals in a little water to make a fluid. 4,2 grams of gypsum (calcium sulphate) crystals and 4,2 grams of nigari (magnesium chloride) crystals per 1893 ml of the emulsion was added to this emulsion at 80°C. This gypsum (calcium sulphate) crystals and nigari (magnesium chloride) fluid was add in 3 additions to the warm emulsion which was blitzed for 10 seconds on speed 3 (500 rpm) where after the mixture was left for at least 20 minutes to coagulate. A spoon was used to sprinkle another third of the gypsum (calcium sulphate) crystals and nigari (magnesium chloride) fluid onto the surface of the emulsion. The Thermomix bowled was covered the pot and left untouched for 3 minutes. Then the remaining third of the gypsum (calcium sulphate) crystals and nigari (magnesium chloride) fluid was sprinkled on the coagulating emulsion and a wooden spoon was used to gently stir back and forth across the topmost 2 cm of the coagulating emulsion or about 20 seconds. The Thermomix bowel was covered again an left untouched for about 6 minutes and the surface of the coagulating emulsion was by de wooden spoon gently stirred again for about 20 seconds to further distribute the gypsum (calcium sulphate) crystals and nigari (magnesium chloride) and complete the curdling and find white soybean curds and pale yellow soybean whey. In the meantime a block mold drainer with drainage holes at the bottom of the middle strainer was lined by a thin, lightweight cloth for draining fluids and shaping the fat, protein, fibre mass was placed in a rimmed baking sheet with the liner cloth inside, letting its edges drape over the side. Some of this whey was removed from the Thermomix bowel and the curds were put into a the block mold drainer with drainage holes at the bottom of the middle strainer. Pressure for was induced to the block of soybean curd to squeeze out excess water and this until the curds were down to half their original thickness. The just pressed curd solid was removed while in cold water.

Example 2: Freeze thaw curd solid of soybean

[0093] A freeze thaw curd solid of soybean was prepared from a soybean curd solid (Fat 6,7%, carbohydrate 1,3%, protein 13% and salt < 0,01 %)by gradual cooling of a curd solid of soybean to -18 °C and 24 h later subjected to thaw and heating by microwaving for 20 min at 900 Watt in a glass container. The heat thawing process removed part of the water phase. Further water was removed by pressing it out.

Example 3: Freeze thaw alginate cured curd solid of soybean

[0094] A freeze thaw alginate cured curd solid was produced by impregnating the freeze thaw curd solid of soybean at room temperature in a 2% sodium alginate aqueous solution for 6 hours and subsequently impregnating these solids at room temperature in a calcium lactate aqueous solution for 30 minutes. The sodium alginate solution was produced by stirring at 2 rpm in a Thermomix® TM6 (Vorwerk Wuppertal, Germany) Finally the soy bean curd solid was subjected to a oven drying at 65 °C until a 10% water content.

Example 4: Methylcellulose hydrogel

[0095] A 2 % methyl cellulose hydrogel was produced by dispersing 25 gram of methylcellulose (methylcellulose (MC-100) from Shin Etsu) in water at 70°C in a borosilicate glass cup while manual stirring until the methyl cellulose was well dispersed. The borosilicate glass cup was put in an ice bath. Consequently 250 ml of water at <4 °C was gradually added while manually stirring for about 20 minutes. The mixture in cup was maintained overnight in at above 0°C and below 4°C (the hydrogel is shown in figure 1)

Example 5: Ready-to-cook and ready-to-use end product foodstuff

[0096] Three foodstuff mixture were prepared based on three different feedstock, 1) freeze thaw alginate cured curd solid of soybean (14% of the food composition), 2) freeze thaw bean curd solid of soybean (14% of the food composition) or 3) soy protein TVP (14% of the food composition) while the other ingredients remained the same. These three feedstock were added to the mixture at 14% of the food composition. For each of the foodstuff mixtures end products the hydrated freeze thaw alginate cured curd solid of soybean or hydrated freeze thaw bean curd solid of soybean or the hydrated soybean protein TVP (2Bio, France) was joint with canola oil (11% of the food composition) with barley malt extract (1% of the food composition), with potato fibre (0,5 % of the food composition, Emfibre KF 200, Emsland-Starke GmbH, Germany), pea starch (3,5% of the food composition), aromas (0,5% of the food composition), yeast extract (1,5% of the food composition), 92% protein soy protein isolate of Holland & Barrett B.B. (2% of the food composition) almond meal (1% of the food composition) and culinary yeast (2% of the food composition) and these product were hand mixed with the methyl cellulose hydrogel at 42% of the food composition (see figure 3) and ice snow at an amount of 21% of the food composition . The three wet products had the appeal of a fleshy textured food product. These wet food product was instantly (without incubation at a low temperature (for instance < 4°C)) cooked in a pan on an induction cooker. The cooked fleshy textured food product had a cooked meat appeal based on springiness, tenderness, chewiness and juiciness. The cooked end product foodstuff with freeze thaw bean curd solid of soybean and the cooked end product foodstuff with soybean protein TVP had a slight beany off tone, which was not present in the cooked end product foodstuff with freeze thaw alginate cured curd solid of soybean. We had demonstrated that a similar process but with curd solid of soybean and methyl cellulose hydrogel did not result in a cooked fleshy textured food product had a cooked meat appeal based on springiness, tenderness, chewiness and juiciness and that an end product foodstuff with freeze thaw bean curd solid of soybean whereby the addition of the methylcellulose hydrogel was replaced the classic method of methylcellulose dispersed in the oil fraction and added to the rest of the ingredients for the same composition of end product foodstuff did not result into a cooked fleshy textured food product with a cooked meat appeal (based on springiness, tenderness, chewiness and juiciness).

Example 6: Ready-to-cook and ready-to-use end product foodstuff

[0097] Freeze thaw alginate cured curd solid of soybean (14% of the food composition), was joint with canola oil (12 of the food composition), potato fibres (Emsland KF 200)at 0,5 of the food composition, pea starch (3,5 of the food composition), aroma (0,5 of the food composition), yeast extract (Lesaffre) at 1 of the food composition, wheat germ (Germalyne) at 2 of the food composition and yeast protein isolate at 3,5 of the food composition, and these product were hand mixed with the methyl cellulose hydrogel at 42% of the food composition and steamed oyster mushroom, Pleurotus ostreatus (15 of the food composition), baked champignons, Agaricus bisporus (6 of the food composition) at a temperature near 0°C. The food product had an appeal of a fleshy textured food product. This wet food product was instantly (without incubation at a low temperature (for instance < 4°C)) cooked in a pan on an induction cooker. The cooked fleshy textured food product had a cooked meat appeal based on springiness, tenderness, chewiness and juiciness (Fig. 4).

Example 7: The hydrogel portion

[0098] A methylcellulose hydrogel, that essentially consists of water and methylcellulose (methylcellulose (MC-100) from Shin Etsu) prepared aseptically according to the method of example 4 was aseptically stored in a sealed glass Mason jar for three weeks at 4 °C. No microbial contamination could be observed. This preformed hydrogel was used according to the method of example 6 to prepare a food composition that on cooking or on static heating forms a flesh like textured food.

Example 8: Flesh like textured burger.

[0099] The Flesh like textured food burger 1) prepared from preformed hydrogel and freeze thaw curd and instant cooked, 2) prepared from preformed hydrogel and TVP from extrusion technology and instant cooked and 3) commercial flesh like textured food burger subjected to days of incubation at refrigerator temperature before cooking. For the freeze thaw curds, freezing is slow freezing in an upright freezer at -18°C and thawing is at 50°C.

[00100] For the texture testing a Lloyd Instruments/Ametek LSI is used with 116 mm diameter aluminium compression plate fixed on the load cell and a base table. The to be tested sample is pressed between the compression plate and the base table and variable parameters are measured and analysed using the Nexygen+ 4.1. software package.

[00101] Coml: The commercial flesh like textured food (The New Plant, the Netherlands) comprises pea protein isolate TVP, canola oil, coccus oil, rice protein, aroma, methylcellulose, potato starch, apple extract, beet red extract, maltodextrin, pomegranate extract, natrium salt, potassium salt, concentrated lemon juice, corn acetic acid, carrot powder and sunflower lecithin. In the figures and its legends it is hereby called “Coml”

[00102] A48T1: The test sample A48T1 is a food composition made from mixing a 5% methylcellulose hydrogel at 40% with the freeze thaw soybean curds after freeze thaw with partial water removal through pressure at 36% (60% moist content), lemon juice (0,6%), canola oil (8%), salt (0,7) and a dry a food ingredient mixture (14,7%) containing in the mixture potato starch (13%), soy protein isolate (37%) and furthermore aroma, herbs, vegetable powder, vegetable extract and salt for taste or colour.

[00103] A48T2: The test sample A48T2 is a food composition made from mixing a 5% methylcellulose hydrogel at 40% with the freeze thaw soybean curds after freeze thaw with partial water removal through pressure to a 60% moist content, lemon juice (0,6%), canola oil (8%), salt (0,7) and a dry a food ingredient mixture (14,7%) containing in the mixture potato starch (13%), soy protein isolate (37%) and furthermore another composition of aroma, herbs, vegetable powder, vegetable extract and salt for taste or colour than in A48T1.

[00104] A48T3: is prepared on the same way and with the same composition as A48T2 except that half of the freeze thaw soybean curds (60% moist content) had been replaced by stems of oyster mushroom, Pleurotus ostreatus. [00105] TVP1: is prepared on the same way and with the same composition as A48T3 except that the freeze thaw soybean curds (60% moist content) fraction is replaced extrusion texturized soy protein chunks (Markal, France & with composition fat 7,5%, carbohydrate 14%, fibres 14%, protein 50 % and salt 0,03%).

[00106] These dry chunks have been moistened for 20 minutes at 40°C and reduced in size to 5 mm diameter (60% moist content). The other half portion of stems of oyster mushroom, Pleurotus ostreatus and also the other components remained in this test in the same proportions.

[00107] Chewiness and resilience of the freeze thaw curd & hydrogel burgers (A48T1, A48T2) and the freeze thaw curd/oyster mushrooms stems & hydrogel burger (A48T3) was similar TVP & hydrogel based burgers.

Example 9: Flesh like textured burger.

[00108] The Flesh like textured food burger 1) prepared from preformed hydrogel and freeze thaw curd and instant cooked, 2) prepared from preformed hydrogel and TVP from extrusion technology and instant cooked and 3) commercial flesh like textured food burger subjected to days of incubation at refrigerator temperature before cooking.

[00109] For the texture testing a Lloyd Instruments/Ametek LSI is used with 116 mm diameter aluminium compression plate fixed on the load cell and a base table. The to be tested sample is pressed between the compression plate and the base table and variable parameters are measured and analysed using the Nexygen+ 4.1. software package.

[00110] TF1: The test sample TF1 is a food composition made from mixing a 5% methylcellulose hydrogel at 20% with 18% freeze thaw soybean curds that went through a single slow freezing (upright freezer at -18°C) and consequently thawing (at 50°C) cycle with partial water removal through pressing (60% moist content), 18% stems of oyster mushroom, Pleurotus ostreatus (moisture content 60%), lemon juice (0,6%), canola oil (8%), salt (0,7) and a dry a food ingredient mixture (14,7%) containing in the mixture potato starch (13%), soy protein isolate (37%) and furthermore another composition of aroma, herbs, vegetable powder, vegetable extract and salt for taste or colour.

[00111] TF2: The test sample TF1 is a food composition made from mixing a 5% methylcellulose hydrogel at 20%, with 18% freeze thaw soybean curds that went through a double cycle of slow freeze (upright freezer at -18°C) and fast microwave thaw (600 watts until defrost) and with partial water removal by pressing to a 60% moist content, 18% stems of oyster mushroom, Pleurotus ostreatus (moisture content 60%), lemon juice (0,6%), canola oil (8%), salt (0,7) and a dry a food ingredient mixture (14,7%) containing in the mixture potato starch (13%), soy protein isolate (37%) and furthermore the same of aroma, herbs, vegetable powder, vegetable extract and salt for taste or colour as in TF2.

Example 10: Statistical analysis of the data.

[00112] All data is analyzed in R. Using an ANOVA test it is shown there are significant differences between the means of the measured parameters (hardness 1, hardness2, cohesiveness, springiness, chewiness and resilience) in the products analyzed. Subsequently a Tuckey multiple comparison test determined which means differ. The differences between means are indicated in the figures by a letter. Means with different letters are significantly different.

Example 11: Freeze thaw cured post treatments

[00113] Transglutaminase: Leguminous plant protein concentrate or leguminous plant protein isolate dispersed in water preferably at 10 - 25 % and preferably at a pH of 6 - 8. This has been heated a temperature of 80 - 95 °C during 50 - 100 minutes while stirring. After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is incubated in or by the aqueous fluid with the leguminous plant protein concentrate or leguminous plant protein isolate and consequently cooled and finally incubated at a temperature of 2°C - 6°C for about 10 to 24 hours. During or at the end the heating step of the leguminous plant protein concentrate or leguminous plant protein isolate dispersed in water other components may be add such as food aromas, antioxidants or food colors. [00114] Transglutaminase: Pulse or bean protein concentrate or pulse or bean protein isolate dispersed in water preferably at 10 - 25 % and preferably at a pH of 6 - 8. This has been heated a temperature of 80 - 95 °C during 50 - 100 minutes while stirring. After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is incubated in or by the aqueous fluid with the pulse or bean protein concentrate or pulse or bean protein isolate and consequently cooled to a temperature 40°C to 55°C, transglutaminase is add and finally incubated at a temperature of 2°C - 6°C for about 10 to 24 hours. During or at the end the heating step of the pulse or bean protein concentrate or pulse or bean protein isolate dispersed in water other components may be add such as food aromas, antioxidants or food color. Finally the curd has been heated at 85 °C for 1 h or 90°C for 30 minutes.

[00115] Transglutaminase: Pea protein concentrate or pea protein isolate dispersed in water preferably at 10 - 25 % and preferably at a pH of 6 - 8. This has been heated a temperature of 80 - 95 °C during 50 - 100 minutes while stirring. After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is incubated in or by the aqueous fluid with the pea protein concentrate or pea protein isolate and consequently cooled and consequently cooled to a temperature 40°C to 55°C, transglutaminase is add and finally incubated at a temperature of 2°C - 6°C for about 10 to 24 hours. During or at the end the heating step of the pea protein concentrate or pea protein isolate dispersed in water other components may be add such as food aromas, antioxidants or food colors. Finally the curd has been heated at 85 °C for 1 h or 90°C for 30 minutes.

[00116] Transglutaminase: Soy protein concentrate or soy protein isolate dispersed in water preferably at 10 - 25 % and preferably at a pH of 6 - 8. This has been heated a temperature of 80 - 95 °C during 50 - 100 minutes while stirring. After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is incubated in or by the aqueous fluid with the soy protein concentrate or soy protein isolate and consequently cooled and consequently cooled to a temperature 40°C to 55°C, transglutaminase is add and finally incubated at a temperature of 2°C - 6°C for about 10 to 24 hours. During or at the end the heating step of the soy protein concentrate or soy protein isolate dispersed in water other components may be add such as food aromas, antioxidants, citrus fiber, beet pectin or food colors. Finally the curd has been heated at 85 °C for 1 h or 90°C for 30 minutes.

[00117] Pectin methyl esterase (Novozymes A/S, Bagsvaerd, Denmark)) with citrus pectin: Citrus pectin containing citrus fibre (for instance Nutrava Citrus Fiber, Kelco) is dispersed in water preferably at 1 - 10 wt % in the presence of bivalent ion. The best texture was obtained by adding a mixture Ca and Mg each in the range of 0,5 - 3 g/1 to this aqueous citrus fibre fluid. It was found that in combination with pectin methyl esterase in the range of 0,2 PEU to 5 PEU with a mixture of calcium lactate with magnesium chloride gave better gelling of the citrus fibre aqueous fluid than each calcium lactate, magnesium chloride, calcium sulphate. After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is consequently cooled and inserted in a fluid with pH of 4,5 to 5,2 comprising the citrus pectin containing citrus fibres, the calcium magnesium mixture and the pectin methyl esterase after removal of the curds from the excess of fluid incubated at a temperature of 10°C -60°C, preferably 50°C for about 2 to 24 hours. Finally the curd has been heated at 85 °C for 1 h or 90°C for 30 minutes.

[00118] Laccase with beet pectin: A watery fluid is prepared containing 2 to 10% of sugar beet pectin containing ferulic acid (for instance Swiss BETA PECTIN from Schweizer Zucker AG) and 100 units of LC of laccase, preferably Trametes versicolor laccase (preferably LACCASE Y120 Amano Enzyme SA) and preferably in the presence of 50-200 mM of calcium ion (calcium lactate). After water is removed from the freeze thaw curd for instance by pressing and/or microwave or oven assisted heating, the freeze thaw curd is incubated in or by the aqueous fluid a temperature of 10°C - 60°C, preferably 40-50°C for 20 to 120 minutes. Finally the curd has been heated at 85 °C for 1 h or 90°C for 30 minutes.

BRIEF DESCRIPTION OF THE DRAWINGS

[00119] The present invention will become more fully understood from the detailed description given herein below and the accompanying drawings which are given by way of illustration only, and thus are not limitative of the present invention, and wherein: [00120] FIG. 1 provides photos of the ingredients 1) dry pea TVP (TP-C Roquette, France) (Fig. 1 a), 2) canola oil (Fig. 1 b) and 3) 3% methylcellulose (TYLOPUR MCE-100TS, Shinetsu, Germany) in distilled water hydrogel (Fig. 1 c) that were mixed with a fork and hand force in the ration 0, 15/0, 15/0, 7 of the respective ingredients to form a paste. With a spoon a portion was taken that was consequently baked with additionally black pepper, salt and canola in its surface resulting in a patty (Fig. Id). The pea TVP was grinded in smaller particles some in the 1 - 999 pm range and some in the 1 mm - 5 mm range.

[00121] This simple composition of protein, oil, water had surprisingly a remarkable cohesion and stability during the baking process. After baking a proteinaceous flesh like textured foodstuff was obtained with a flesh like texture in terms of springiness, tenderness, chewiness and juiciness.

[00122] FIG. 2 provides photos of a pan baking process of patties in canola oil (Fig. 2 a) and the end product (Fig. 2 b). A paste was formed by hand force mixing of a 5,6 % methylcellulose in distilled water hydrogel, with rehydrated coarse chunks of soy protein concentrate TVP (2Bio, Belgium) to obtain 18% (dry mass) in the wet patty and other foodstuff such as taste maker (spices & aromas) (3%), canola oil (10%), a 92% protein soy protein isolate (Holland & Barrett B.B.) (3%), oatmeal (1%), kitchen salt (0, 9%), potato starch (0, 7%) in the end product, whereby a 2% is methylcellulose (TYLOPUR MCE- 100TS, Shinetsu, Germany).

[00123] The soy TVP chunks were rehydrated and transformed to smaller pieces with a kitchen food chopper. Portions of the hydrogel-based patty were for the cooking process taken by spoon from the paste and pushed with another spoon in the baking pan with hot baking oil (canola). A wooden kitchen spatula was used to shape and move the baking portion. Surprisingly these portions were very stable and did not stick to the sheet steel baking pan. The baked end product is a proteinaceous ready-to-eat food was obtained with a flesh like texture in terms of springiness, tenderness, chewiness and juiciness. This demonstrates that adding foodstuff additionally to plant oil and TVP will not jeopardize the advantage effect the hydrogel use.

[00124] FIG. 3 provides photos of the foodstuff that were used to prepare the ready-to-cook end product. On the photo on top is an image of the methylcellulose hydrogel and in raw “A” from the left to the right respectively freeze thaw alginate cured curd solid of soybean (for 14% of the food composition), freeze thaw bean curd solid of soybean (for 14% of the food composition) and soy protein TVP (2Bio protein 50%, fat 7,5%, fibres 14%, salt 0,03% and carbohydrate 14%) for 14% of the food composition. These three feedstock were thus added to the mixture at 14% of the food composition. Hereunder in row B are displayed the same dry ingredients namely a mixtures of potato fibre (0,5 % of the food composition, Emfibre KF 200, Emsl and- Starke GmbH, Germany), pea starch (3,5% of the food composition), aromas (0,5% of the food composition), yeast extract (1,5% of the food composition), 92% protein soy protein isolate of Holland & Barrett B.B. (2% of the food composition) almond meal (1% of the food composition) and culinary yeast (2% of the food composition). Hereunder in row C are displayed the same ingredients of canola oil (11% of the food composition) with barley malt extract (1% of the food composition). All these ingredients were hand force mixed with the methyl cellulose hydrogel at 42% of the food composition and ice snow at an amount of 21% of the food composition. The three wet products had the appeal of a fleshy textured food product. These wet food product was instantly (without incubation at a low temperature (for instance < 4°C)) cooked in a pan on an induction cooker. The cooked fleshy textured food product had a cooked meat appeal based on springiness, tenderness, chewiness and juiciness. The cooked end product foodstuff with freeze thaw bean curd solid of soybean and the cooked end product foodstuff with soybean protein TVP had a slight beany off tone, which was not present in the cooked end product foodstuff with freeze thaw alginate cured curd solid of soybean. We observed that a similar process but with curd solid of soybean, that were not subjected to ice nucleation and de-nucleation (by a freeze thaw cycle), and was mixed methyl cellulose hydrogel did not result in a similar cooked fleshy textured food product with cooked meat appeal if we consider springiness, tenderness, chewiness and juiciness and compared it with end product foodstuff comprising bean curd solid of soybean, that was subjected to ice nucleation and de-nucleation, mixed with the preformed methyl cellulose hydrogel mixing. Also did replacing of preformed methylcellulose hydrogel by the classic method of methylcellulose dispersing in the oil fraction and added to the rest of the ingredients with either curd solid of soybean or curd solid of soybean, that underwent ice nucleation and de- nucleation and further a same composition of end product foodstuff not result into a cooked fleshy textured food product with a cooked meat appeal (based on springiness, tenderness, chewiness and juiciness) when it was instantly cooked after the mixing process.

[00125] FIG. 4 provides photos with images of the uncooked cooked fleshy textured food product before heating (the two above photos) and a photo under with the freeze thaw alginate cured curd solid of soybean, steamed oyster mushroom, Pleurotus ostreatus and baked champignons, Agaricus bisporus.

[00126] FIG. 5 provides photos with images of an hopper assembly Fig. 5 A is a side view and Fig 5B is a side view with the sealing lid [15], the auger element [11] on axle member [9] and the output funnel [13] removed from the hopper assembly. Fig. 5C shows a top view and Fig. 5E a bottom view with the housing [18] for the auger element [11] on axle member [9], Fig.5D shows the coupling member. Date of the invention it became clear that an hopper assembly can host or store the cellulosic hydrogel and if functionally connected by the coupling member of the axle member [9] to a motor or motor unit can delivery measured portion of the hydrogel to a target unit. Preferably such hopper if filled with hydrogel is functionally integrated in a vending machine and kept under cooling for instance at 4°C. An additionally hopper assembly can also be used to host or store particles, chunks or bits of dry curd solid and if functionally connected by the coupling member of the axle member [9] to a motor or motor unit can delivery measured portion of such curd solids to the target unit. An additionally hopper assembly can also be used to host or store other dry foodstuff in the form of powder, particles, chunks or bits and if functionally connected by the coupling member of the axle member [9] to a motor or motor unit can delivery measured portion of such curd solids to the target unit. The exemplary hopper assembly shown in figure 5, comprises an sealable opening on top that is sealable by a lit [15], It has a back (on picture) wall [17] and a front (on picture- wall [14], The left (on picture) side wall [2] and right (on picture) side wall [3] forms a lower funnel shaped portion on the hopper assembly. Of the left (on picture) side wall [2] and right (on picture) side wall [3], the lower section of the left (on picture) side wall [2b] and right (on picture) side wall [3b] slope inwards so that hopper assembly container funnels into the housing [10], One end of each auger element [11] is secured to an axle member [9] seated for rotary motion within a bushing [7], A bushing [7] is positioned within an opening in end wall [6a] of housing [10], A coupling member [8] attached to the end of axle member [9] is adapted to be operatively connected to a motor.

[00127] FIG 6. demonstrates hardness 1 or the maximum force of the 1^st compression by the texture analyser on different plant based burgers of a similar dimension (Example 8). The diameter and thickness of all burgers of these samples A48T1, A48T2, A48T3, Coml and TVP1 is the same. The burger samples A48T1, A48T2, A48T3 and TVP1 have been prepared by cooking instantly after the mixing of the ingredients with hydrogel. The burgers with freeze thaw curds had the best hardness.

[00128] FIG 7. demonstrates hardness 2 or the maximum force of the second compression by the texture analyser on different plant based burgers of a similar dimension (Example 8). The diameter and thickness of all burgers of these samples A48T1, A48T2, A48T3, Coml and TVP1 is the same. The burger samples A48T1, A48T2, A48T3 and TVP1 have been prepared by cooking instantly after the mixing of the ingredients with hydrogel. The instantly cooked methylcellulose hydrogel with freeze thaw curd burgers has a better or similar hardness 2 than the instantly cooked methylcellulose hydrogel with TVP burgers.

[00129] FIG. 8 demonstrate the springiness of different plant based burgers of a similar dimension (Example 8). The springiness was best on burgers with freeze thaw curds and oyster mushroom stems mixed in the methylcellulose hydrogel. The freeze thaw curds based burgers provided a similar springiness than the TVP based burgers. The hydrogel based burgers from hydrogel mixing with either 1) TVP (TVP1), 2) freeze thaw curds (A48T1, A48T2) or 3) freeze thaw curds & oyster mushroom stems (A48T3) provided a better springiness than the commercial product.

[00130] FIG 9 (9a, b, c, d, e, f) demonstrates respectively the hardness 1 (N), hardness 2 (N), cohesiveness, springiness, chewiness and resilience, as measured by the Lloyd Instruments/Ametek LS I and analysed using the Nexygen+ 4.1. software package for a burger made according to example 9 with 1) one time freeze thaw soybean curd (FT1) and 2) with double cycle freeze than soybean curd (FT2). It is demonstrated the that the flesh like textured food burger comprising soybean curds that underwent a double freeze thaw cycle e resulted in an improvement of hardness 1 (N), hardness 2 (N), cohesiveness, chewiness and resilience and a similar springiness than the flesh like textured food burger based on the single freeze thaw cycle soybean curds.

Claims

2. The process according to claim 1, comprising: mixing together 1) a preformed cellulosic hydrogel comprising 2% - 6% cellulosic material with 2) curd solid that underwent ice nucleation and ice de-nucleation whereby the hydrogel portion in ratio to the other food components is a value between 0,4 - 2,4.

3. The process according to any one of the claims 1 to 2, whereby the curd solid underwent ice nucleation and ice de-nucleation by freezing and thawing.

4. The process according to any one of the claims 1 - 3, whereby the curd solid was subjected to a freezing rate of 0,05 cm/h - 0,4 cm/h or the curd solid was subjected to a freezing rate of 0,002 - 0,02 °C/S when under the outer atmospheric pressure.

5. The process according to any one of the claims 1 - 4, whereby the curd solid freeze thaw curds that were subjected to repeated cycles of freezing and thawing.

6. The process according to any one of the claims 1 - 4, whereby the curd solid freeze thaw curds that were subjected to two cycles of freezing and thawing.

7. The process according to any one of the claims 1 to 7, whereby additionally alginate cured respiratory produce is mixed together in the mixture.

8. The process according to any one of the claims 1 to 6, whereby additionally oyster mushroom stems is mixed together in the mixture.

9. The process according to any one of the claims 1 to 8, whereby the based on water and cellulosic material pre-formed cellulosic hydrogel used for mixing is initially essentially free of other ingredients.

10. The process according to any one of the claims 1 to 8, whereby the based on water and cellulosic material pre-formed cellulosic hydrogel used for mixing is initially substantially free of other ingredients.

11. The process according to any one of the claims 1 to 10, whereby the curd solid that underwent ice nucleation and ice de-nucleation is at least partially dried

47 before mixing with the hydrogel.

12. The process according to any one of the claims 1 to 11, whereby the curd solid that underwent ice nucleation and ice de-nucleation is heated and cooled before mixing with the hydrogel.

13. The process according to any one of the claims 1 to 11, whereby the curd solid that underwent ice nucleation and ice de-nucleation is microwave heated and cooled before mixing with the hydrogel.

14. The process according to any one of the claims 1 to 13, whereby the nucleation is enhanced or supported by an ice nucleating agent.

15. The process according to any one of the claims 1 to 14, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with soluble or solubilized polyuronates or polyuronides polysaccharides, such as soluble or solubilized alginate or a salts of alginic acid, for instance an alginate salt such as sodium alginate and that consequently that consequently is rendered water-insoluble for instance by addition of an aqueous liquid with a divalent ions, preferably the fast action calcium divalent ions for the formation calcium alginate through the addition of aqueous calcium chloride, calcium chloride or calcium lactate.

16. The process according to any one of the claims 1 to 15, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a solution of a non-animal protein isolate, for instance a plant protein isolate, and transglutaminase.

17. The process according to any one of the claims 1 to 16, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a liquid comprising beet pectin and laccase and optionally calcium.

18. The process according to any one of the claims 1 to 17, whereby the curd solid that underwent ice nucleation and ice de-nucleation is impregnated with a liquid comprising citrus pectin or citrus fibres comprising citrus pectin and pectin methyl esterase.

19. The process according to any one of the claims 1 to 18, whereby additionally lipid, in the form of fat or oil, is mixed together in the mixture. 0. The process according to any one of the claims 1 to 19, whereby additionally powdered or liquor protein is mixed together in the mixture. 1. The process according to any one of the claims 1 to 20, whereby in the food composition the curd solid portion when dry in ratio to the other food

48 components including water is a value between 0,33 - 0,053.

22. The process according to any of the previous claims 1 to 21, whereby the cellulosic component of the hydrogel is methylcellulose.

23. The process according to anyone of the claims 1 to 22, whereby the preformed hydrogel and the curd solid that underwent ice nucleation and ice denucleation are mixed to obtain a flesh like textured food on cooking instantly after mixing or on static heating instantly after mixing.

24. The process according to any one of the claims 1 to 23, whereby the cellulosic hydrogel before adding to the other food composition is formed by a thermal process whereby the cellulosic component is mixed in water at a temperature between 50 °C - 90°C and consequently snap cooled.

25. The process according to any of the previous claims 1 to 24, whereby the preformed curd mixed with the hydrogel is dried and has a water absorption capability above 50 WAC (%) at room temperature and 1 to 3 min and preferably 60 sec in distilled water.

26. The process according to any of the previous claims 1 to 25, whereby the food composition is essentially free of TVP.

27. The process according to any of the previous claims 1 to 25, whereby the food composition is substantially free of TVP.

28. The process according to any of the previous claims 1 to 27, whereby the food composition is proteinaceous.

29. The process according to any of the previous claims 1 to 28, whereby the food composition is consequently heated to form a flesh like textured food.

30. The process according to any of the previous claims 1 to 28, whereby the food composition is consequently heated to form a fish-like food.

31. The process according to any of the previous claims 1 to 28, whereby the food composition is consequently heated to form a meat-like food.

49