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
Life of this patent
Estimating the term…
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.
Claims20
A method for imparting a beef-associated aroma to ground chicken, comprising adding a non-animal heme-containing protein to raw ground chicken to a final concentration of about 0.5% to about 1% (wt/wt), thereby producing heme protein-added, raw ground chicken, wherein cooking the heme protein-added, raw ground chicken results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground chicken lacking the added heme protein.
A method for imparting a beef-associated aroma to ground chicken, comprising adding a non-animal heme-containing protein to raw ground chicken to a final concentration of about 0.1% to about 1% (wt/wt), thereby producing heme protein-added, raw ground chicken, wherein cooking the heme protein-added, raw ground chicken results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground chicken lacking the added heme protein.
A method for imparting a beef-associated aroma to ground chicken, comprising adding a non-animal heme-containing protein to raw ground chicken, thereby producing, heme protein-added, raw ground chicken, wherein cooking the heme protein-added, raw ground chicken results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground lacking the added heme protein, wherein the at least two volatile compounds are selected from the group consisting of propanal, butanal, 2-ethyl-furan, heptanal, octanal, trans-2-(2-pentenyl)furan, (Z)-2-heptenal, (E)-2-octenal pyrrole, 2,4-dodecadienal, 1-octanal, and (Z)-2-decenal 2-undecenal.
Dependencies are inferred from the claim text.