SPENT BREWERS' YEAST BASED ALTERNATIVE MEAT
Alternative meat from a material comprising spent brewers' yeast as the primary ingredient is provided herein. The product contains from 20% to 80% dry weight spent brewers' yeast, has a meaty flavor and texture, and a reduced RNA content, making it safe for human consumption.
1 - 18 . (canceled)
19 . A meat substitute suitable for human consumption comprising:
a yeast; and
a ribonucleic acid (RNA) content less than 4% of the meat substitute's protein dry weight, and wherein the meat substitute is made from a mix comprising at least 20% liquid yeast by weight, inclusively, based upon the total weight of the mix.
20 . The meat substitute of claim 19 wherein the liquid yeast comprises spent brewers' yeast, spent distillers' yeast, surplus yeast from ethanol manufacturing, bakers' yeast, nutritional yeast, or a combination thereof.
21 . The meat substitute of claim 19 further comprising a secondary protein ingredient wherein the secondary protein ingredient comprises vegetable protein, microbial protein, fungal protein, animal protein, or cultured protein, and wherein the secondary protein ingredient is in a native, concentrated, or isolated form, or a combination thereof
22 . The meat substitute of claim 19 wherein the liquid yeast comprises 8 to 25% solids, inclusively, based on the total weight of the liquid yeast.
23 . The meat substitute of claim 19 wherein the liquid yeast comprises 8 to 11% solids, inclusively, based on the total weight of the liquid yeast.
24 . The meat substitute of claim 19 wherein the liquid yeast comprises 15 to 25% solids, inclusively, based on the total weight of the liquid yeast.
25 . The meat substitute of claim 19 wherein mix comprises from 65 to 70% liquid yeast by weight, inclusively, based upon the total weight of the mix.
26 . The meat substitute of claim 19 wherein the liquid yeast comprises one or more of debittered, autolyzed, or hydrolyzed yeast.
27 . The meat substitute of claim 19 wherein the meat substitute is made by a process comprising heat treatment and pressure applied by extrusion.
28 . A meat substitute suitable for human consumption comprising:
a yeast; and
a ribonucleic acid (RNA) content less than 4% of the meat substitute's protein dry weight, and wherein the meat substitute is made from a mix comprising at least 10% dry yeast by weight, inclusively, based upon the total weight of the mix.
29 . The meat substitute of claim 28 further comprising a secondary protein ingredient wherein the secondary protein ingredient comprises vegetable protein, microbial protein, fungal protein, animal protein, or cultured protein, and wherein the secondary protein ingredient is in a native, concentrated, or isolated form, or a combination thereof
30 . The meat substitute of claim 28 wherein the ribonucleic acid (RNA) content is less than 0.14% of the meat substitute's dry weight.
31 . The meat substitute of claim 28 wherein the ribonucleic acid (RNA) content is greater than 0.07% and less than 0.14%, inclusively, of the meat substitute's dry weight.
32 . The meat substitute of claim 28 wherein the meat substitute is made by a process comprising heat treatment and pressure applied by extrusion.
33 . A meat substitute suitable for human consumption comprising:
10 to 20% yeast protein by weight, inclusively, based on the total dry weight of the meat substitute;
at least one secondary protein ingredient; and
a ribonucleic acid (RNA) content less than 4% of the meat substitute's protein dry weight.
34 . The meat substitute of claim 33 wherein the source of the yeast protein comprises spent brewers' yeast, spent distillers' yeast, surplus yeast from ethanol manufacturing, bakers' yeast, nutritional yeast, or a combination thereof.
35 . The meat substitute of claim 33 wherein the secondary protein ingredient comprises vegetable protein, microbial protein, fungal protein, animal protein, or cultured protein.
36 . The meat substitute of claim 33 wherein the ribonucleic acid (RNA) content is less than 0.14% of the meat substitute's dry weight.
37 . The meat substitute of claim 33 wherein the ribonucleic acid (RNA) content is greater than 0.07% and less than 0.14%, inclusively, of the meat substitute's dry weight.
38 . The meat substitute of claim 33 wherein the meat substitute is made by a process comprising heat treatment and pressure applied by extrusion.