Methods and compositions for consumables

Patent metadata

Field	Value
Publication number	US-11013250-B2
Application number	US-201916238802-A
Country	US
Kind code	B2
Filing date	Jan 3, 2019
Priority date	Jan 11, 2013
Publication date	May 25, 2021
Grant date	May 25, 2021

Abstract

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

First claim

What is claimed is:

1. A meat replica matrix comprising:
one or more plant proteins;
a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;
at least one sulfur compound selected from methionine, cysteine, and thiamine; and
0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,
wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a beef-like aroma.

2. The meat replica matrix of claim 1 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.

3. The meat replica matrix of claim 1 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.

4. The meat replica matrix of claim 1 , wherein non-animal the heme-containing protein is selected from the group consisting of a leghemoglobin, a flavohemoglobin, Hell's gate globin I, an erythrocruorin, a protoglobin, a cyanoglobin, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3.

5. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

6. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

7. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

8. The meat replica matrix of claim 1 , wherein the one or more plant proteins are selected from the group consisting of rubisco, pea proteins, lentil proteins, and other legume proteins.

9. The meat replica matrix of claim 8 , wherein the pea proteins comprise pea albumin proteins.

10. The meat replica matrix of claim 1 , wherein the one or more plant proteins are present in the meat replica matrix in an amount of between 1% and 30% (by weight of the meat replica matrix).

11. The meat replica matrix of claim 1 , wherein the meat replica matrix is comprised within a consumable product, wherein the consumable product is selected from taco filling, a casserole, a sauce, a topping, soup, stew, and a loaf, wherein, upon cooking of the consumable product, the at least two volatile compounds are produced in higher amounts compared to the amounts of the at least two volatile compounds produced upon cooking of the meat replica matrix lacking the non-animal heme-containing protein.

12. The meat replica matrix of claim 1 , wherein the at least two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E,E)-2,4-decadienal; (E,E)-2,4-heptadienal; (E,E)-2,4-nonadienal; (E,E)-3,5-octadien-2-one; (E,Z)-2,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)-ethanone; 1-(6-methyl-2-pyrazinyl)-1-ethanone; 1-(acetyloxy)-2-propanone; 1,3-dimethyl-benzene; 1,3-hexadiene; 1-butanol; 1-ethyl-5-methylcyclopentene; 1-heptanol; 1-heptene; 1-hexanol; 1H-pyrrole-2-carboxaldehyde; 1-hydroxy-2-propanone; 1-methyl-1 (H)-pyrrole-2-2carboxaldehyde; 1-octanal; 1-octanol; 1-octen-3-ol; 1-octen-3-one; 1-octene; 1-pentanol; 1-penten-3-ol; 1-penten-3-one; 1-propanol; 2(5H)-furanone; 2,2,4,6,6-pentamethyl-heptane; 2,2-dimethyl-undecane; 2,3-butanedione; 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one; 2,3-dimethyl-5-ethylpyrazine; 2,3-dimethyl-pyrazine; 2,4-dodecadienal; 2,5-dimethyl-3-(3-methyl butyl) pyrazine; 2,5-dimethyl-pyrazine; 2,6-dimethylnonane; 2,6-dimethylpyrazine; 2-acetylthiazole; 2-butanone; 2-butenal; 2-decanone; 2-ethenyl-6-methyl-pyrazine; 2-ethyl furan; 2-ethyl-1-hexanol; 2-ethyl-5-methyl-pyrazine; 2-ethyl-furan; 2-furanmethanol; 2-heptanone; 2-heptenal; 2-hexyl-furan; 2-hexyl-thiophene; 2-hydroxy-3-methyl-2-cyclopentene-1-one; 2-methyl thiazole; 2-methyl-1H-pyrrole; 2-methyl-2-heptene; 2-methyl-butanal; 2-methyl-furan; 2-methyl-heptane; 2-methyl-propanal; 2-n-butylacrolein; 2-n-heptylfuran; 2-nonanone; 2-octanone; 2-pentanone; 2-pentyl-furan; 2-pentyl-thiophene; 2-propenal; 2-propyl-furan; 2-pyridinecarboxaldehyde; 2-pyrrolidinone; 2-thiophenecarboxaldehyde; 2-tridecen-1-ol; 2-undecenal; 3,5-octadien-2-one; 3,6,6-trimethyl-bicyclo[3.1.1]hept-2-ene; 3-acetyl-1h-pyrolline; 3-ethyl-2,2-dimethyl-pentane; 3-ethyl-2,5-dimethyl-pyrazine; 3-ethyl-2-1,4-dioxin; 3-ethyl-2-methyl-1,3-hexadiene; 3-ethylcyclopentanone; 3-methyl-2-butenal; 3-methyl-2-thiophenecarboxaldehyde; 3-methyl-3-hexene; 3-methyl-butanal; 3-methyl-furan; 3-octen-2-one; 3-pentyl-furan; 3-thiophenecarboxaldehyde; 3-thiophenmethanol; 4,7-dimethyl-undecane; 4-cyanocyclohexene; 4-cyclopentene-1,3-dione; 4-decyne; 4-methyl-5-thiazoleethanol; 4-methylthiazole; 4-octene; 4-penten-2-one; 5-acetyldihydro-2(3H)-furanone; 5-ethyldihydro-2(3H)-furanone; 5-methyl-2-furancarboxaldehyde; 5-methyl-2-thiophenecarboxaldehyde; 6-methyl-2-heptanone; 6-methyl-5-hepten-2-one; 8-methyl-1-undecene; acetaldehyde; acetamide; acetic acid; acetic acid ethenyl ester; acetoin; acetone; acetonitrile; acetophenone; benzaldehyde; benzene; benzyl alcohol; butanal; butanoic acid; butyrolactone; caprolactam; carbon disulfide; decanal; decanol; dihydro-2-methyl-3(2H)-furanone; dihydro-5-pentyl-2(3H)-furanone; dihydro-5-propyl-2(3H)-furanone; dimethyl sulfide; dimethyl trisulfide; d-limonene; ethenyl pyrazine; ethyl acetate; ethyl pyrazine; formamide; formic acid heptyl ester; furan; furaneol; furfural; heptanal; heptane; heptanoic acid; heptyl ester; hexanoic acid; isopropyl alcohol; isovaleric acid; methacrolein; methional; methyl ethanoate; methyl-pyrazine; methyl-thiirane; n-caproic acid vinyl ester; nonanal; octanal; octane; octanoic acid; oxalic acid, butyl propyl ester; pantolactone; p-cresol; pentanal; pentanoic acid; phenol; phenylacetaldehyde; propanal; pyrazine; pyridine; pyrrole; styrene; tetramethyl-pyrazine; thiazole; thiophene; toluene; trans-2-(2-pentenyl)furan; trans-3-nonen-2-one; trichloromethane; trimethyl-ethanethiol; and trimethyl-pyrazine.

13. A meat replica matrix comprising:
one or more plant proteins;
a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;
at least one sulfur compound selected from methionine, cysteine, and thiamine; and
0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,
wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated, and
wherein the at least two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E,E)-2,4-decadienal; (E,E)-2,4-heptadienal; (E,E)-2,4-nonadienal; (E,E)-3,5-octadien-2-one; (E,Z)-2,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)-ethanone; 1-(6-methyl-2-pyrazinyl)-1-ethanone; 1-(acetyloxy)-2-propanone; 1,3-dimethyl-benzene; 1,3-hexadiene; 1-butanol; 1-ethyl-5-methylcyclopentene; 1-heptanol; 1-heptene; 1-hexanol; 1H-pyrrole-2-carboxaldehyde; 1-hydroxy-2-propanone; 1-methyl-1(H)-pyrrole-2-2carboxaldehyde; 1-octanal; 1-octanol; 1-octen-3-ol; 1-octen-3-one; 1-octene; 1-pentanol; 1-penten-3-ol; 1-penten-3-one; 1-propanol; 2(5H)-furanone; 2,2,4,6,6-pentamethyl-heptane; 2,2-dimethyl-undecane; 2,3-butanedione; 2,3-dihydro-3,5-dihydroxy

Assignees

• Impossible Foods Inc

Inventors

• Vrljic Marija
• Solomatin Sergey
• Fraser Rachel
• Brown Patrick O'Reilly
• Karr Jessica
• Holz-Schietinger Celeste
• Eisen Michael
• Varadan Ranjani

Classifications

• A23J3/14 Primary

  Vegetable proteins · CPC title

• A23L33/185 Primary

  Vegetable proteins · CPC title

• A23B2/46

  with transport through tubes · CPC title

• A23L19/00

  Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N) · CPC title

• A23L13/00

  Meat products; Meat meal; Preparation or treatment thereof · CPC title