Methods and compositions for consumables
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.
1. A method for imparting a beef-like aroma to a meat replica matrix, wherein the meat replica matrix comprises one or more plant proteins, a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof, and at least one sulfur compound selected from methionine, cysteine and thiamine, the method comprising
adding 0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein to the meat replica matrix,
wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a beef-like aroma, thereby imparting a beef-like aroma to the meat replica matrix.
2. The method 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 method 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 method of claim 1 , wherein 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.
5. The method of claim 1 , comprising incorporating into the meat replica matrix 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.
6. The method of claim 1 , wherein the non-animal heme-containing protein is purified.
7. The method of claim 1 , wherein at least one of the one or more plant proteins is isolated.
8. The method of claim 7 , wherein at least one of the one or more isolated plant proteins is purified.
9. The method 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.
10. The method of claim 9 , wherein the pea proteins comprise pea albumin proteins.
11. The method 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).
12. The method of claim 1 , wherein the one or more plant proteins has a solubility in an aqueous solution of at least 25 g/L at a temperature of between 2° C. and 32° C., wherein the aqueous solution has a pH between 3 and 8 and a sodium chloride content of 0 to 300 mM.
13. The method 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 generated in substantially higher amounts than upon cooking of the consumable product lacking the meat replica matrix.
14. A method for making a meat replica matrix having a beef-like aroma, wherein the meat replica matrix comprises one or more plant proteins, a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof, and at least one sulfur compound selected from methionine, cysteine and thiamine, the method comprising obtaining a non-animal heme-containing protein; and incorporating 0.01%-5% (by weight of the meat replica matrix) of the non-animal heme-containing protein into the meat replica matrix, wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a beef-like aroma.
15. The method of claim 14 , 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.
16. The method of claim 14 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.
17. The method of claim 14 , wherein 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.
18. The method of claim 14 , comprising incorporating 0.4-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein into the meat replica matrix.
19. The method of claim 14 , wherein at least one of the one or more plant proteins is isolated.
20. The method of claim 19 , wherein at least one of the one or more isolated plant proteins is purified.
21. The method of claim 14 , wherein the one or more plant proteins are selected from the group consisting of rubisco, pea proteins, lentil proteins, and other legume proteins.
22. The method of claim 21 , wherein the pea proteins comprise pea albumin proteins.
23. The method of claim 14 , 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).
24. The method of claim 14 , wherein the non-animal heme-containing protein is purified.
25. The method of claim 14 , wherein the one or more plant proteins has a solubility in an aqueous solution of at least 25 g/L at a temperature of between 2° C. and 32° C., wherein the aqueous solution has a pH between 3 and 8 and a sodium chloride content of 0 to 300 mM.
26. The method of claim 14 , wherein the meat replica matrix is comprised within a meat replica composition, wherein the composition is selected from taco filling, a casserole, a sauce, a topping, soup, stew, and a loaf, wherein, upon cooking of the composition, the at least two volatile compounds are generated in substantially higher amounts than upon cooking of the composition lacking the meat replica matrix.
27. A method for making a meat replica matrix having a beef-like aroma, wherein the meat replica matrix comprises one or more plant proteins, a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof, and at least one sulfur compound selected from methionine, cysteine and thiamine, the method comprising incorporating 0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein into the meat replica matrix, wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a beef-like aroma.
28. The method of claim 27 , 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.
29. The method of claim 27 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.
30. The method of claim 27 , wherein 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.
31. The method of claim 27 , comprising incorporating 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein into the meat replica matrix.
32. The method of claim 27 , wherein the one or more plant proteins are selected from the group consisting of rubisco, pea proteins, lentil proteins, and other legume proteins.
33. The method of claim 27 , wherein the meat replica matrix is comprised within a meat replica composition, wherein the composition is selected from taco filling, a casserole, a sauce, a topping, soup, stew, and a loaf, wherein, upon cooking of the composition, the at least two volatile compounds are generated in substantially higher amounts than upon cooking of the composition lacking the meat replica matrix.