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CN-122028799-A - Plant-based food product and method for obtaining the same

CN122028799ACN 122028799 ACN122028799 ACN 122028799ACN-122028799-A

Abstract

The present invention relates to a process for obtaining a plant-based food product, preferably a plant-based meat, which has no or reduced plant-flavor off-flavors compared to the source plant. The invention also relates to a plant-based food product, preferably a plant-based meat, obtained or obtainable by using or carrying out the method of the invention.

Inventors

  • Susana Sanchez Gomez
  • Bosco Empalanza Garcia
  • Kizkitsa Kastand Ilaramandi

Assignees

  • 摩亚生物科技有限公司

Dates

Publication Date
20260512
Application Date
20250526
Priority Date
20240524

Claims (15)

  1. 1. A method for obtaining a plant-based food product having no or reduced plant-flavor off-flavors as compared to a source plant, the method comprising: a. A source of vegetable protein is provided, which is a source of vegetable protein, B. Mixing the plant protein with a yeast biomass, Wherein the method is characterized in that the yeast biomass of step b) is an inactivated yeast biomass.
  2. 2. A method for reducing or eliminating plant flavor off-flavors in a plant-based food, the method comprising: a. A source of vegetable protein is provided, which is a source of vegetable protein, B. Mixing the plant protein with a yeast biomass, Wherein the method is characterized in that the yeast biomass of step b) is an inactivated yeast biomass.
  3. 3. The method according to any of the preceding claims, characterized in that no fermentation or extraction step is performed.
  4. 4. The process according to any one of the preceding claims, further comprising subjecting the mixture of step b) to a pressure of 0.5 bar to 50 bar and/or a temperature of 60 ℃ to 200 ℃.
  5. 5. The method of any one of the preceding claims, further comprising extruding the mixture of plant protein and yeast biomass.
  6. 6. The method for obtaining a plant-based food according to any one of the preceding claims, further characterized by retaining meat-flavor compounds.
  7. 7. The use of an inactivated yeast biomass for obtaining a plant-based food product having no plant-flavor off-flavors, or the use of an inactivated yeast biomass for reducing or eliminating plant-flavor off-flavors in a plant-based food product.
  8. 8. Use according to claim 7 for obtaining a plant based food, said plant based food being further characterized by retaining meat flavor compounds.
  9. 9. The method or use according to any one of the preceding claims, wherein the yeast is inactivated by a method such as heat treatment or drying.
  10. 10. The method or use according to any of the preceding claims, characterized in that the yeast biomass is added in liquid form.
  11. 11. The method or use according to any one of the preceding claims, wherein the plant-based food is characterized by a statistically significant increase in Retention Index (RI) 900, 948, 995 and/or 1126 and a statistically significant decrease in RI 1500, 1564, 990, 1714 and/or 1723 as measured by gas chromatography using DBWax columns.
  12. 12. The method or use according to any one of the preceding claims, wherein the yeast is a crabtree-negative yeast, preferably selected from candida utilis, kluyveromyces marxianus, debaryomyces hansenii or yarrowia lipolytica.
  13. 13. Plant-based food product obtainable by the method of claims 1 to 6 or 9 to 12.
  14. 14. Plant-based food product according to claim 13, characterized in that there is a statistically significant increase in Retention Index (RI) 900, 948, 995 and/or 1126 and a statistically significant decrease in RI 1500, 1564, 990, 1714 and/or 1723, as measured by gas chromatography using DBWax column.
  15. 15. The plant-based food product according to any one of claims 13 or 14, further characterized in that the plant-based food product retains meat-flavor compounds.

Description

Plant-based food product and method for obtaining the same Technical Field The invention relates to the field of biotechnology, in particular to application in the food industry. In particular, the present invention relates to a process for obtaining a plant-based food product, preferably a plant-based meat, which has no or reduced plant-flavor off-flavors compared to the source plant. The invention also relates to a plant-based food product, preferably a plant-based meat, obtained or obtainable by using or carrying out the method of the invention. Background Global predictions show that by 2050, approximately 100 million people in the world need to be alive, resulting in a 70% improvement in overall food yield. Currently, such food gaps are associated with unsustainable agricultural food practices. At the same time, there is an urgent need to reduce greenhouse gas (GHG) emissions from agricultural production and stop converting the remaining forest into agricultural land. Therefore, there is great interest in developing new food sources that are sustainable, nutritional and healthy. The use of microorganisms as an alternative source of SCP (single cell protein) has great potential because of their advantages, such as their lack of limitation by seasons or climatic factors, and the use of facilities in very small areas, which reduces deforestation by other alternatives (vegetables and/or animals) (reference 25). In addition, the water consumption and the CO 2 emissions to the atmosphere (about 98% and 85%, respectively) are reduced compared to animal proteins. Recent interest in SCPs has focused mainly on increasing their protein content by value-added treatment of byproduct streams using microorganisms, which can then be used for animal feed and human consumption. Meat analogs, which require to mimic the specific qualities of meat, are blends of various protein sources. The texturizing method is used to develop meat analogs from a variety of protein sources to replace animal proteins in humans. Extrusion techniques are the most common method of texturization. The fibrous structure characteristics of meat can be simulated using these techniques. Currently, plant-based protein-derived meat analogs introduce a transition to more sustainable food systems. While consumers are increasingly aware of the environmental impact of meat consumption, only a small percentage of people choose a plant-based diet. The main factor behind this choice is that existing vegetable-based protein-derived alternative meat formulations encounter some challenges, especially in terms of organoleptic properties. To enhance meat consumption, plant-based products should be formulated to mimic meat. The lack of meat flavor and taste and off-flavors are considered potential limitations of product formulations. A recent survey showed that low consumer acceptance may be related to poor organoleptic properties of plant-based products. Therefore, a component capable of improving this characteristic is demanded. Research to mitigate off-flavors in plant-based proteins is important, particularly in view of their increasing availability in food applications. These proteins often exhibit off-flavors such as "green", "grassy" or "beany" as well as sustained bitter and astringent tastes, which present significant challenges to consumer acceptance and marketization. In addressing this flavor challenge, the inherent limitations of synthetic flavors commonly used in food products must be recognized. Unlike the characteristic flavors of certain types of meat products, synthetic flavors lack the complexities and richness associated with natural sources. In addition, synthetic flavors have a short life and are easily degraded during cooking under extreme conditions, making them unable to replicate the flavor changes experienced in cooked meat. Importantly, the use of synthetic flavors may also raise concerns about human health because they may accumulate in the body over time, leading to the development of toxic compounds (e.g., carcinogens, mutagens, and teratogens). At the same time, the integration of flavour compounds into food substrates is an increasingly interesting area. Fragrance compounds are often expensive, volatile, and chemically unstable under thermal and mechanical stresses, resulting in significant losses during industrial processing. This not only reduces product quality and consumer acceptance, but also increases formulation costs due to the need for overdosing or post-processing flavouring. Stabilization and preservation of flavor profiles under harsh processing conditions is a critical challenge, particularly in the development of shelf-stable plant-based foods. Aroma compounds are one of the most sensitive chemical components in food formulations, are highly volatile, and are susceptible to thermal degradation, oxidation and polymerization under high temperature and pressure conditions. For example, exposure to high temperatures and