Methods and compositions for consumables
AssigneeImpossible Foods Inc.
InventorsMarija Vrljic, sergey Solomatin, Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Michael Eisen, Ranjani Varadan
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Abstract
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.
Claims33
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.
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.
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.
Dependencies are inferred from the claim text.