PLANT SOURCED PROTEIN-POLYPHENOL COMPLEXES
Compositions and methods are provided, wherein one or more plant protein(s) are combined with one or more fruit, vegetable, nut or grain sources of phenolics to generate protein-phenol complexes within the mixture. The source of phenolics primarily derive from plant waste, residuals, by-products or side streams, such as, for example, the solids which remain after the extraction of juice from fruit or oil pressed from olives, nuts or grains (e.g., pomace), or fruit and vegetables, etc., which could not be sold for some reason or another. In one embodiment, this mixture constitutes an Admixture that can be added to meat analogue formulations. In one embodiment, this mixture constitutes a Base Substance to generate a Meat Analogue and/or Final Product, which can provide a replacement for different types of meat including beef, buffalo, deer, chicken, turkey, pork, fish, shellfish, etc.
1 . A composition comprising FVNG-pomace and one or more plant proteins, wherein a portion of the FVNG-pomace is FVNG-pomace phenolics, wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 5% to 200% (dry w/w).
2 . A composition according to claim 1 , wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 5% to 50% (dry w/w).
3 . A composition according to claim 1 , wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 50% to 100% (dry w/w).
4 . A composition according to claim 1 , wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 100% to 150% (dry w/w).
5 . A composition according to claim 1 , wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 150% to 200% (dry w/w).
6 . A composition according to claim 1 , wherein the composition additionally comprises one or more of exogenous:
a. starches;
b. fats or oils;
c. carbohydrate;
d. gums;
e. hydrocolloids;
f acidulants;
g. stabilizers;
h. emulsifiers;
i. flavor precursors;
j. protein-fiber binding agents;
k. lactones;
l. colorings;
m. Plant-based fibers;
n. Fungal mycelium
o. antioxidants; and
p. phenolics.
7 . A composition according to claim 1 comprising a complex of one or more plant proteins and FVNG-pomace phenolics, wherein the percentage of plant proteins that are complexed with phenolics is about 5% to 100%.
8 .- 12 . (canceled)
13 . A composition according to claim 7 , wherein the composition additionally comprises one or more of exogenous:
a. starches;
b. fats or oils;
c. carbohydrate;
d. gums;
e. hydrocolloids;
f. acidulants;
g. stabilizers;
h. emulsifiers;
i. flavor precursors;
j. protein-fiber binding agents;
k. lactones;
l. colorings;
m. Plant-based fibers;
n. Fungal mycelium
o. antioxidants; and
p. phenolics.
14 .- 21 . (canceled)
22 . A meat analogue comprising FVNG-pomace and one or more plant proteins, wherein a portion of the FVNG-pomace is FVNG-pomace phenolics, wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 5% to 200% (dry w/w).
23 .- 26 . (canceled)
27 . A meat analogue according to claim 22 comprising a complex of one or more plant proteins and FVNG-pomace phenolics, wherein the percentage of plant proteins that are complexed with phenolics is about 5% to 100%.
28 .- 32 . (canceled)
33 . A meat analogue according to claim 22 wherein the meat analogue was processed by a texturizing means.
34 . A meat analogue according to claim 27 , wherein the meat analogue was processed by a texturizing means.
35 .- 37 . (canceled)
38 . A composition according to claim 1 , wherein the FVNG-pomace has been fermented prior to combining with the one or more plant proteins.
39 . A composition according to claim 1 , wherein the FVNG-pomace is fermented FVNG-pomace.
40 . A composition according to claim 6 , wherein the FVNG-pomace has been fermented prior to combining with the one or more plant proteins.
41 . A composition according to claim 6 , wherein the FVNG-pomace is fermented FVNG-pomace.
42 . A method of making a composition comprising FVNG-pomace and one or more plant proteins, wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 5% to 200% (dry w/w), comprising the steps of:
a. Optionally preparing one or more sources of plant protein;
b. Preparing FVNG-pomace;
c. Optionally fermenting the FVNG-pomace;
d. Combining one or more sources of protein with FVNG-pomace and/or fermented FVNG-pomace to generate protein-polyphenol complexes in either an Admixture or a Base Substance;
e. Optionally, conducting one or more Modification Steps to the Admixture or Base Substance; and
f. Optionally, formulating into a Meat Analogue.
43 . The method of claim 42 for making a composition comprising a complex of one or more plant proteins and FVNG-pomace phenolics, wherein the percentage of plant proteins that are complexed with phenolics is about 5% to 100%.
44 . A method of using a composition of claim 1 to modify the sensory qualities of a meat analogue, wherein the ratio of FVNG-pomace to the one or more plant proteins consists of about 5% to 200% (dry w/w) to add to a meat analogue formulation to modify the sensory qualities thereof.
45 . The method of claim 44 wherein the percentage of plant proteins that are complexed with phenolics is about 5% to 100%.