Ground meat replicas

Patent metadata

Field	Value
Publication number	US-10798958-B2
Application number	US-201916238749-A
Country	US
Kind code	B2
Filing date	Jan 3, 2019
Priority date	Mar 31, 2014
Publication date	Oct 13, 2020
Grant date	Oct 13, 2020

Abstract

This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

First claim

What is claimed is:

1. A method of making a meat replica, comprising:
combining an isolated plant protein with a heme-containing protein, water, and at least one flavor precursor selected from alanine, arginine, asparagine, aspartate, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, glucose, ribose, thiamine, IMP, GMP, lactic acid, creatine, and L-taurine, to produce a meat dough;
combining the meat dough with:
an edible fibrous component comprising a plant protein extrudate;
a carbohydrate-based gel, wherein the carbohydrate-based gel comprises agar, pectin, carrageenan, konjac, methylcellulose, a modified starch, guar gum, locust bean gum, xanthan gum, or mixtures thereof; and
a fat, wherein the fat comprises corn oil, soy oil, peanut oil, canola oil, sunflower oil, flax seed oil, palm oil, palm kernel oil, coconut oil, or a mixture thereof, thereby making a meat replica.

2. The method of claim 1 , wherein the heme-containing protein is selected from the group consisting of a non-symbiotic hemoglobin, a Hell's gate globin I, a flavohemoprotein, a leghemoglobin, a heme-dependent peroxidase, a cytochrome c peroxidase, and a mammalian myoglobin.

3. The method of claim 1 , wherein the heme-containing protein is a leghemoglobin.

4. The method of claim 1 , wherein the heme-containing protein is present in an amount of about 0.01% to about 4% by weight of the meat replica.

5. The method of claim 1 , wherein the heme-containing protein is present in an amount of about 0.05% to about 1% by weight of the meat replica.

6. The method of claim 1 , wherein the at least one flavor precursor is present in an amount of about 0.00001% to about 10% by weight of the meat replica.

7. The method of claim 1 , wherein the at least one flavor precursor is present in an amount of about 0.5% to about 7% by weight of the meat replica.

8. The method of claim 1 , wherein the meat replica comprises:
about 5% to about 88% by weight of the meat dough;
about 0.1% to about 18% by weight of the carbohydrate-based gel;
about 15% to about 40% by weight of the edible fibrous component; and
about 5% to about 35% by weight of the fat.

9. The method of claim 1 , wherein the meat replica comprises:
about 20% to about 30% by weight of the meat dough;
about 7% to about 18% by weight of the carbohydrate-based gel;
about 15% to about 25% by weight of the edible fibrous component; and
about 15% to about 25% by weight of the fat.

10. The method of claim 1 , wherein the carbohydrate-based gel comprises konjac, methylcellulose, a modified starch, guar gum, xanthan gum, or mixtures thereof.

11. The method of claim 1 , wherein the isolated plant protein is from a plant selected from alfalfa, bamboo, barley, beets, black beans, broccoli, cabbage, canola, carrot, cauliflower, celery, celery root, chickpeas, corn, cotton, cow peas, fava beans, flax, garbanzo beans, green beans, kale, kidney beans, lupin, mung beans, navy beans, northern beans, nuts, oats, parsley, pearl millet, peas, pine nuts, pinto beans, potato, quinoa , red beans, rice, sesame, soy, spelt, sugarbeet, sunflowers, sweet potato, tobacco, wheat, white beans, whole grains, wild rice, zucchini, or a mixture thereof.

12. The method of claim 1 , wherein the fat is selected from canola oil, sunflower oil, coconut oil, and mixtures thereof.

13. The method of claim 1 , wherein the meat replica is free of animal products.

14. The method of claim 1 , wherein the plant protein extrudate comprises soy protein.

15. The method of claim 1 , wherein the plant protein extrudate comprises wheat protein.

16. The method of claim 1 , wherein the plant protein extrudate comprises pea protein.

17. The method of claim 1 , wherein the plant protein extrudate comprises sunflower protein.

18. The method of claim 1 , wherein the isolated plant protein with the heme-containing protein, the water, and/or the at least one flavor precursor further comprises a lactone, a carotenoid, or a mixture thereof.

19. The method of claim 1 , wherein the edible fibrous component, the carbohydrate-based gel, and/or the fat further comprises a lactone, a carotenoid, or a mixture thereof.

Assignees

• Impossible Foods Inc

Inventors

• Varadan Ranjani
• Solomatin Sergey
• Holz-Schietinger Celeste
• Cohn Elysia P
• Klapholz-Brown Ariel
• Shiu Jennifer Woan-Yi
• Kale Aniket
• Karr Jessica
• Fraser Rachel

Classifications

• A23J3/14

  Vegetable proteins · CPC title

• C12N15/815

  for yeasts other than Saccharomyces · CPC title

• C12N9/88

  Lyases (4.) · CPC title

• C12N9/1029

  transferring groups other than amino-acyl groups (2.3.1) · CPC title

• C12N1/165

  Yeast isolates · CPC title