Methods and compositions for affecting the flavor and aroma profile of consumables

Patent metadata

Field	Value
Publication number	US-9943096-B2
Application number	US-201715398479-A
Country	US
Kind code	B2
Filing date	Jan 4, 2017
Priority date	Jul 12, 2011
Publication date	Apr 17, 2018
Grant date	Apr 17, 2018

Abstract

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

First claim

What is claimed is:

1. A food flavor additive composition comprising:
a) an isolated heme-containing protein;
b) a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, maltodextrin, and galactose, and mixtures of two or more thereof; and
c) a compound selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof;
wherein the flavor additive composition contains no animal products; and
wherein cooking the food flavor additive composition results in the production of at least two volatile compounds which have a meat-associated aroma.

2. The food flavor additive composition of claim 1 , wherein the heme-containing protein is selected from the group consisting of a androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, a leghemoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3.

3. The food flavor additive composition of claim 1 , wherein the heme-containing protein comprises amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs: 1-26.

4. The food flavor additive composition of claim 1 , wherein the food flavor additive composition is a powder or a liquid composition.

5. The food flavor additive composition of claim 1 , wherein the heme-containing protein is a plant, a yeast or filamentous fungi, or bacterial heme-containing protein.

6. The food flavor additive composition of claim 1 , further comprising one or more of an extract or hydrolysate selected from a vegetable protein hydrolysate, a soy protein hydrolysate, a yeast extract, a yeast protein hydrolysate, and an algal protein hydrolysate.

7. The food flavor additive composition of claim 1 , further comprising one or more of a compound selected from alanine, arginine, asparagine, aspartate, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, maltodextrin, thiamine, IMP, GMP, lactic acid, and creatine.

8. The food flavor additive composition of claim 1 , further comprising one or more of an oil selected from coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, cocoa butter, palm fruit oil, palm oil, soybean oil, canola oil, corn oil, sesame oil, walnut oil, flaxseed, jojoba oil, castor, grapeseed oil, peanut oil, olive oil, algal oil, and oil from bacteria or fungi.

9. The food flavor additive composition of claim 1 , further comprising one or more of albumin or a globulin.

10. A food flavor additive composition prepared by a process of:
a) combining an isolated heme-containing protein; a compound selected from glucose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose and glactose, and mixtures of two or more thereof and a compound selected from cysteine, cysteine, thiamine, methionine, and mixtures of two or more thereof, to form a heme flavor reaction mixture, and
b) heating the heme flavor reaction mixture to at least 150° C. for at least 1 minute to result in a food flavor additive composition;
wherein the food flavoring additive composition contains no animal products; and
wherein the heme flavor reaction mixture has a meaty flavor and/or meaty aroma during the heating of step b) and the food flavoring additive composition has a meaty flavor and/or meaty aroma after the heating of step b).

11. A food flavor additive composition of claim 10 , wherein the food flavoring wherein the food flavoring additive composition further comprises a compound selected from the group consisting of 2-methyl-furan, bis(2-methyl-3-furyl)disulfide, 2-pentyl-furan, 3,3′-dithiobis-2-methyl-furan, 2,5-dimethyl-pyrazine, 2-methyl-3-furanthiol, bis(2-methyl-4,5-dihydro-3-furyl) disulfide, dihydro-3-(2H)-thiophenone, 5-methyl-2-thiophenecarboxaldehyde, 3-methyl-2-thiophenecarboxaldehyde, 2-methyl-thiazole, dimethyl sulfide, decanal, 5-ethyldihydro-2(3H)-furanone, dihydro-5-pentyl-2(3H)-furanone, 2-octanone, 3,5-octadien-2-one, p-Cresol, and hexanoic acid.

12. The food flavor additive composition of claim 11 , wherein the compound is detectable in the headspace above the heme flavor reaction mixture during the heating of step b) or in the headspace above the food flavoring additive composition after the heating of step b).

13. The food flavor additive composition of claim 10 , where the process further comprises removing the heme-containing protein from the food flavoring additive composition after the heating in step b) of the heme flavor reaction mixture.

14. The food flavor additive composition of claim 10 , wherein the heme-containing protein is present in an amount between about 0.01% and about 5% by weight in the heme flavor reaction mixture.

15. The food flavor additive composition of claim 10 , wherein the heme-containing protein is selected from the group consisting of an androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, a leghemoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3.

16. The food flavor additive composition of claim 10 , wherein the heme-containing protein comprises an amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs: 1-26.

17. The food flavor additive composition of claim 10 , wherein the heme flavor reaction mixture further comprises one or more oils selected from coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, cocoa butter, palm fruit oil, palm oil, soybean oil, canola oil, corn oil, sesame oil, walnut oil, flaxseed, jojoba oil, castor, grapeseed oil, peanut oil, olive oil, algal oil, and oil from bacteria or fungi.

18. The food flavor additive composition of claim 10 , further comprising an ingredient selected from an emulsifier and a gelling agent.

19. The food flavor additive composition of claim 10 , the process further comprising adding an emulsifier and a gelling agent to the heme flavor reaction mixture prior to the heating of step b).

20. The food flavor additive composition of claim 10 , wherein the heme flavor reaction mixture is an aqueous solution.

21. The food flavor additive composition of claim 10 , wherein the heme flavor reaction mixture is an oil-based mixture.

22. The food flavor additive composition of claim 10 , further comprising one or more of an extract or hydrolysate selected from a vegetable protein hydrolysate, a soy protein hydrolysate, a yeast extract, a yeast protein hydrolysate, and an algal protein hydrolysate, and or a globulin.

23. A process for imparting a meaty flavor and/or meaty aroma to a consumable food product, comprising:
adding to the consumable food product a food flavor additive composition of claim 1 ; and
heating the consumable food product after the adding step.

24. The food flavor additive composition of claim 1 , in the form of a soup, stew base, a bouillon powder, bouillon cube, flavor packets or seasoning packet.

Assignees

• Impossible Foods Inc

Inventors

• Fraser Rachel
• Brown Patrick O'Reilly
• Karr Jessica
• Holz-Schietinger Celeste
• Cohn Elysia

Classifications

• A23L27/20

  Synthetic spices, flavouring agents or condiments · CPC title

• A23L27/00

  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title

• A23J3/227 Primary

  Meat-like textured foods (meat extenders A23L13/00) · CPC title

• A23L13/426

  Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols (A23L13/422 takes precedence) · CPC title

• A23L13/424

  Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi · CPC title