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US 12,677,856 B2Granted
Flavoring compositions of improving plant-based meat flavor, method of making and application thereof
AssigneeWeiyue Shi
InventorWeiyue Shi
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Abstract
The disclosure relates to flavoring compositions of improving plant-based meat flavor, method of making and method of use thereof. Specifically, the flavoring compositions comprises added Maillard reaction products and plant-based meat product. A flavour of the plant-based meat product can be improved through the addition of flavour products obtained from Mailard reaction.
Claims8
A plant-based meat composition, comprising:
- (1) a plant-based meat product;
- and
- (2) an added Maillard reaction product (MRP) formed from a Maillard reaction mixture comprising:
- (a) one or more sugar donors;
- and
- (b) one or more amine donors having a free amino group,
- wherein component (a) and component (b) are present in the Maillard reaction mixture in a molar ratio of 10:1 to 1:10,
- wherein (a) and (b) undergo Maillard reaction in the absence of the plant-based meat product,
- wherein the one or more sugar donors comprise xylose and the one or more amine donors comprise cysteine or methionine,
- wherein the added MRP comprises compounds selected from the group consisting of furfural, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-thiophenethiol, 2,5-thiophenedicarboxaldehyde, 3,3′-dithiobis[2-methylfuran], 2-thiobarbituric acid, nonanal, bis(2-furfuryl)disulfide, 2,4-di-tert-butylphenol, and 2-(4-nitrobutyryl)-cyclo-pentanone,
- wherein the added MRP is present in a concentration range of 0.0001-10 wt. % of the plant-based meat composition,
- wherein the plant-based meat composition has decreased off-taste compared to the plant-based meat product, and
- wherein the off-taste is selected from the group consisting of bitter taste, licorice-like taste, metallic taste, astringent taste, delayed sweetness onset and lingering sweet aftertaste.
10 more elements
A method for improving a taste profile of a plant-based meat product, comprising:
- adding a Maillard reaction product (MRP) composition during preparation of the plant based meat product to produce a final product, wherein the MRP composition is produced by heating a reaction mixture comprising:
- (a) one or more sugar donors;
- and
- (b) one or more amine donors having a free amino group,
- wherein component (a) and component (b) are present in the Maillard reaction mixture in a molar ratio of 10:1 to 1:10,
- wherein (a) and (b) undergo Maillard reaction in the absence of the plant-based meat product,
- wherein the one or more sugar donors comprise xylose and the one or more amine donors comprise cysteine or methionine,
- wherein the added MRP composition comprises compounds selected from the group consisting of furfural, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-thiophenethiol, 2,5-thiophenedicarboxaldehyde, 3,3′-dithiobis[2-methylfuran], 2-thiobarbituric acid, nonanal, bis(2-furfuryl)disulfide, 2,4-di-tert-butylphenol, and 2-(4-nitrobutyryl)-cyclo-pentanone,
- wherein the added MRP is present in a concentration range of 0.0001-10 wt. % of the plant-based meat composition,
- wherein addition of the MRP composition decreases an off-taste of the plant-based meat product, and
- wherein the off-taste is selected from the group consisting of bitter taste, licorice-like taste, metallic taste, astringent taste, delayed sweetness onset and lingering sweet aftertaste.
8 more elements
Dependencies are inferred from the claim text.