JP-7854966-B2 - Methods and compositions for consumables

Inventors

• ヴルリック，マリヤ
• ソロマティン，セルゲイ
• フレイザー，レイチェル
• ブラウン，パトリック オ’レイリー
• カール，ジェシカ
• ホルツ－シーティンガー，セレスト
• アイゼン，マイケル
• ヴァラダン，ランジャニ

Assignees

• インポッシブル フーズ インコーポレイテッド

Dates

Publication Date

20260507

Application Date

20230524

Priority Date

20130712

Claims (20)

1. A meat imitation containing heme-containing protein and a nitrite compound, which does not contain meat.
2. The meat imitation according to claim 1, wherein the heme-containing protein has an amino acid sequence that has at least 90 % sequence identity with the amino acid sequence shown in Sequence ID No. 1.
3. The meat imitation according to claim 1, wherein the heme-containing protein is leghemoglobin or myoglobin.
4. The meat imitation according to claim 1, wherein the heme-containing protein is selected from the group consisting of leghemoglobin, flavohemoglobin, hell's gate globin I, erythrocruorin, protoglobin, cyanoglobin, chlorocruorin, terminally cleaved hemoglobin, terminally cleaved 2/2 globin, and hemoglobin 3.
5. The meat imitation according to claim 1, comprising 0.01% to 5% of the heme-containing protein by weight of the meat imitation.
6. The meat imitation according to claim 1, comprising 0.4% to 1% of the heme-containing protein by weight of the meat imitation.
7. The meat imitation according to claim 1, comprising 0.3% of the heme-containing protein by weight of the meat imitation.
8. The meat imitation according to claim 1, comprising 0.2% of the heme-containing protein by weight of the meat imitation.
9. The meat imitation according to claim 1, further comprising one or more types of plant protein.
10. The meat imitation according to claim 9, wherein the one or more types of plant proteins are selected from the group consisting of Rubisco, pea protein, lentil protein, or other leguminous plant proteins.
11. The meat imitation according to claim 10, wherein the pea protein comprises pea albumin protein.
12. The meat imitation according to claim 9, wherein the one or more types of plant proteins include gluten.
13. The meat imitation according to claim 9, wherein one or more of the aforementioned plant proteins are present in the meat imitation in an amount of 1% to 30% by weight of the meat imitation.
14. The meat imitation according to claim 1, further comprising glucose, ribose, sucrose, fructose, xylose, maltodextrin, and sugars selected from combinations thereof.
15. The meat imitation according to claim 1, further comprising at least one sulfur compound selected from methionine, cysteine, and thiamine.
16. The meat imitation according to claim 1, further comprising one or more types of ammonium salts, sodium salts, potassium salts, or calcium salts.
17. A meat imitation according to claim 1, which is a taco filling, casserole, sauce, topping, soup, stew, or loaf.
18. A meat imitation according to claim 1, which is a sausage or pate.
19. The meat imitation according to claim 1, which is a smoked or dehydrated meat imitation.
20. The meat imitation according to claim 1, further comprising a fatty tissue imitation.

Description

Cross-reference of related applications This application is a reference to U.S. Patent Application No. 13/941,211, filed on 12 July 2013. Claiming priority to U.S. Patent Application No. 61/908,634 filed on November 25, 2013, and U.S. Patent Application No. 61/751,816 filed on January 11, 2013, the following concurrently pending patent applications: Application No. PCT/US12/46560; Application No. PCT/US 12/46552; Application No. 61,876,676 filed on 11 September 2013; This relates to application No. 61/751,818 filed on January 11, 2013, and application No. 61/611,999 filed on March 16, 2012, all of which are, This is incorporated herein by reference. The present invention relates to consumable products, more particularly to non-animal-based imitations of animal-based foods, which, in some embodiments, can be manufactured by breaking down non-animal materials into their components and reconstructing those components into consumables. The livestock industry has serious negative environmental impacts. Currently, 30% of the Earth's land surface is used for livestock farming, and it is estimated that livestock accounts for 20% of the total terrestrial animal biomass. Due to its enormous scale, the livestock industry accounts for over 18% of net greenhouse gas emissions. The livestock industry is the largest human source of water pollution and is overwhelmingly the greatest threat to biodiversity in the world. It is estimated that if the world's human population could shift from a meat-based diet to a diet free of animal products, 26% of the Earth's land surface would be freed up for other uses. Furthermore, a shift to a vegetarian diet would drastically reduce water and energy consumption. Meat consumption has serious negative effects on human health. The health benefits of a vegetarian diet are well established. If the human population shifts towards a more vegetarian diet, healthcare costs will decrease. Hunger is a global problem, but it affects four major crops worldwide (soybeans, corn, Wheat and rice already provide more than 100% of the human population's needs for calories and protein, including all essential amino acids. Plant-based meat substitutes have largely failed to drive a shift towards vegetarianism. Current technology for meat substitute compositions involves extruding soy/grain mixtures to obtain products, but these largely fail to replicate the experience of cooking and eating meat. A common limitation of these products is their less uniform texture and mouthfeel compared to comparable meat products. Furthermore, since these products are mostly pre-cooked and must be marketed with artificial flavors and aromas, they fail to replicate the aroma, flavor, and other important characteristics associated with cooking meat. As a result, these products largely appeal only to a limited consumer base already leaning towards vegetarianism/strict vegetarianism and fail to appeal to a broader consumer segment accustomed to eating meat. Food is any substance that is eaten or drunk by any animal, including humans, for nourishment or pleasure. It is usually of plant or animal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. Substances are ingested by living organisms and assimilated by the organism's cells in an attempt to produce energy, sustain life, and stimulate growth. Food typically originates from photosynthetic organisms of plant origin. Some food is obtained directly from plants, while animals used as food sources are raised by being fed plant-derived foods. Edible fungi and bacteria are used to transform materials from plants or animals into other foods such as mushrooms, bread, and yogurt. In most cases, plants or animals are divided into various different parts depending on their intended food source. Certain parts of a plant, such as seeds or fruits, are often more highly valued by humans than others, and these are selected for human consumption, while other less desirable parts, such as grass stalks, are usually used to feed animals. Animals are typically processed into smaller cuts of meat with specific flavor and handling characteristics before consumption. While many foods can be eaten raw, many also undergo some form of cooking for safety, palatability, texture, or flavor. At its simplest level, this involves washing, This may include cutting, trimming, or adding other foods or ingredients. It may also include mixing, heating, cooling, or fermentation, and individual foods may be combined with other foods to achieve a mixture of desired properties. In recent years, attempts have been made to bring scientific rigor into the food preparation process within the fields of food science and molecular gastronomy. Food science encompasses food preparation safety, microbiology, preservation, While broadly encompassing chemistry, engineering, and physics, molecular gastronomy focuses on the use of scientific tools such as liquid nitrogen, emulsifier