Plant-based meat analog composition and manufacturing method

Abstract

The technology disclosed in this specification relates to a plant-based meat analogue comprising legume protein and vegetable oil. In any embodiment, the legume protein may be cross-linked. In any embodiment, the oil may be provided as a structured vegetable oil comprising vegetable oil and a water-soluble carrier. The plant-based meat analogue may also comprise a moisture content of from about 40% to about 65% by weight.

Description

[0001] This specification discloses a legume protein composition that can be used as a meat substitute or meat analogue.

[0002] For economic and health reasons, some people desire to replace animal protein, including animal muscle protein, with plant protein. However, specifically replacing animal muscle protein with plant protein, and more generally replacing animal muscle (which will be referred to herein as "meat" for simplicity), presents various problems. For example, animal muscle protein and plant protein have different conformations. In addition, plant-based compositions do not necessarily contain the fats commonly found in meat. Due to these differences, plant-based meat analogues differ from meat in texture and function, and new methods and compositions are needed to make plant-based compositions more similar to meat.

[0003] The techniques described in this specification relate to improved compositions and methods for preparing plant-based compositions similar to meat, which will be referred to herein as "plant-based meat analogues" for simplicity. In one aspect, the techniques disclosed in this specification relate to plant-based meat analogues that contain vegetable oil loaded into a water-soluble carrier. In another aspect, the techniques disclosed in this specification relate to plant-based meat analogues that contain at least one legume protein that has been crosslinked using a protein crosslinker.

[0004] The techniques disclosed in this specification are further described with reference to the accompanying drawings, which are provided for illustrative purposes only and are not limiting in any way. Description of the Drawings:

[0005] Figure 1 An exemplary embodiment of an uncooked plant-based meat analogue containing protein crosslinked using one or more protein crosslinkers is depicted.

[0006] Figure 2 Is a general reading from a texture analyzer for illustrative purposes related to the concepts associated with embodiments of the meat analogue.

[0007] In one aspect, the technology disclosed in this specification relates to plant-based meat analogues that contain at least one legume protein. In any embodiment, the plant-based meat analogues described in this specification contain legume protein. In any embodiment, the plant-based meat analogues described in this specification contain legume protein selected from pea, chickpea, broad bean, lentil, lupin, kidney bean, black-eyed pea, guar bean, mung bean, lima bean, pinto bean, green bean, black bean and mung bean, and mixtures thereof. In any embodiment, the plant-based meat analogues described in this specification contain legume protein selected from pea, chickpea, lentil and broad bean, and mixtures thereof. In any embodiment, the plant-based meat analogues described in this specification contain legume protein selected from pea and broad bean, and mixtures thereof. In any embodiment, the plant-based meat analogues described in this specification contain pea protein. In any embodiment, the plant-based meat analogues described in this specification contain broad bean protein.

[0008] In any embodiment, the plant-based meat analogues described in this specification contain legume protein obtained from milled legumes or milled and further processed legumes. In any embodiment, the plant-based meat analogues described in this specification contain milled legume compositions, commonly referred to as legume flours, such as pea flour, chickpea flour, broad bean flour or lentil flour. In any embodiment, the plant-based meat analogues described in this specification contain milled and further processed legumes, and such compositions may be referred to as legume protein concentrates or legume protein isolates, or texturized vegetable proteins. In any embodiment, the plant-based meat analogues described in this specification contain protein concentrates, such as pea protein concentrate, chickpea protein concentrate, broad bean protein concentrate or lentil protein concentrate. In any embodiment, the plant-based meat analogues described in this specification contain protein isolates, such as pea protein isolate, chickpea protein isolate, broad bean protein isolate or lentil protein isolate. In any embodiment, the plant-based meat analogues described in this specification contain a mixture of legume protein concentrate and legume protein isolate.

[0009] In any embodiment, the plant-based meat analogs described in this specification comprise one or more of bean flours, bean protein isolates, or bean protein concentrates, optionally wherein the beans are selected from peas, chickpeas, fava beans, lentils, lupins, kidney beans, black-eyed peas, guar beans, mung beans, lima beans, pinto beans, green beans, black beans, and mung beans, and mixtures thereof, more preferably selected from peas, lentils, chickpeas, or fava beans. In any embodiment, the plant-based meat analogs described in this specification comprise one or more of pea protein isolate, pea protein concentrate, fava bean protein concentrate, fava bean protein isolate, and mixtures thereof.

[0010] For illustrative purposes and not intended to be limited by precise protein content requirements, among other reasons, bean flours, bean protein concentrates, and bean protein isolates vary in the relative amounts of their protein and starch content. Bean flour is a milled composition that contains components of the whole bean in approximately the same proportion. Bean flour typically has between 25% and 50% by weight of protein, with most of the remainder being starch, but the fiber content can be as high as about 10%. Bean protein concentrate is typically an air-classified powdered composition. Air classification removes a portion of the starch, thereby increasing the relative protein content in the powder. Bean protein concentrate typically has from about 50% to about 75% by weight of protein, and most typically has a protein content in the range of 60% to 70% by weight. Bean protein isolate is also a powdered composition, but is typically obtained using wet filtration, for example, relying on the different solubilities of starch and protein at various pHs. Bean protein typically has greater than 75% by weight, most typically between 80% and 90% by weight of protein, but the highest possible protein content is desired.

[0011] In any embodiment, the plant-based meat analogs described in this specification contain legume protein in an amount of between about 50% and about 90% protein (by weight of the analog), or between about 55% and about 90% protein, or between about 60% and about 90% protein, or between about 65% and about 90% protein, or between about 70% and about 90% protein, or between about 50% and about 85% protein, or between about 50% and about 80% protein, or between about 50% and about 75% protein, or between about 50% and about 70% protein, or between 50% and 65% protein. In any embodiment, the plant-based meat analogs described in this specification contain legume protein in an amount of between about 55% and about 65% protein (by weight of the analog). In any embodiment, the plant-based meat analogs described in this specification contain legume protein in an amount of between about 65% and about 85% protein (by weight of the analog). In any embodiment, the plant-based meat analogs described in this specification contain legume protein in an amount of between about 65% and about 75% protein (by weight of the analog). In an embodiment, the plant-based meat analog contains legume protein in an amount of between about 75% and about 85% protein (by weight of the analog).

[0012] In any embodiment, the protein content in the plant-based meat analog can be from one or more legume sources or from a mixture of legume flours, legume protein concentrates, or legume protein isolates obtained from the same or different legume sources.

[0013] In any embodiment, the plant-based meat analogs described in this specification contain starch. In any embodiment, the plant-based meat analogs described in this specification contain starch from the same plant source as the protein. In any embodiment, the plant-based meat analogs described in this specification contain starch from a different plant source as the protein. In any embodiment, the plant-based meat analogs described in this specification contain starch provided by legume flour, legume protein concentrate, or legume protein isolate. In any embodiment, the plant-based meat analogs described in this specification contain pea starch, chickpea starch, fava bean starch, lentil starch, or corn starch, or tapioca starch or potato starch and their high amylose or low amylose variants, and mixtures thereof. In any embodiment, the plant-based meat analogs described in this specification contain starch in an amount between about 0.5% and about 20% starch (by weight of the analog), or between about 0.5% and about 15% starch, or between about 0.5% and about 10% starch, or between about 1% and about 10% starch, or between about 4% and about 10% starch, or between about 5% and about 10% starch, or between about 6% and about 10% starch, or between about 7% and about 10% starch.

[0014] In any embodiment, the plant-based meat analogs described in this specification contain a second starch, which can be native starch, modified starch, or gelatinized starch. In any embodiment, the plant-based meat analogs described in this specification contain a second starch that is used as a co-conditioner or conditioner, including providing gel strength to the plant-based meat analog, or used as a stabilizer or emulsifier. Modified starches that can be used in any embodiment of the plant-based meat analogs described in this specification include starches with reduced molecular weight, converted starches, acid- or enzyme-hydrolyzed starches, shear-converted starches, oxidized starches, stabilized starches (such as stabilized by acetyl or hydroxypropyl groups), or inhibited starches such as heat-inhibited starches or chemically cross-linked starches, such as adipate cross-linked starches or phosphate cross-linked starches, or succinate-derived starches such as octenyl-succinate-derived starches.

[0015] In any embodiment, the plant-based meat analogs described in this specification contain legume proteins having one or more of high soluble content, high dispersion stability, and high water-holding capacity. In any embodiment, the plant-based meat analogs described in this specification contain legume proteins capable of forming firm gels.

[0016] In any embodiment, the plant-based meat analogs described in this specification comprise legume proteins, wherein the weight fraction of the protein content in the composition soluble at 25 °C is between about 50% and about 80% (by weight), or between about 60% and about 80%, or between about 65% and about 80%, or between about 70% and about 80%, or between about 71% and about 79%, or between about 72% and about 78%, or between about 73% and about 77%.

[0017] In any embodiment described in this specification, protein solubility is measured by determining the difference between the total protein and the measured insoluble protein content in a sample using a centrifuge (e.g., from Beckman Coulter) and a LECO protein analyzer, using the following method: Protein powder (1% w / w, based on dry protein) is added to buffered or deionized water while stirring for 60 minutes at room temperature. Transfer and centrifuge at 4000 g for 10 minutes at room temperature. Separate the supernatant and the precipitate (wet residue) and measure the protein content of the wet residue using a LECO protein analyzer, protein factor: N × 6.25.

[0018] In any embodiment, the plant-based meat analogs described in this specification comprise legume proteins, wherein a significant amount of insoluble protein is capable of being stably dispersed in water at 25 °C for at least 1 hour, which is referred to in this specification as the "dispersion stability percentage" for simplicity. In any embodiment, the plant-based meat analogs described in this specification comprise legume proteins, the dispersion percentage of which is between about 40% and about 70% (by weight), or between about 50% and about 70%, or between about 60% and about 70%, or between about 61% and about 79%, or between about 62% and about 68%, or between about 63% and about 67%.

[0019] In any embodiment, the plant-based meat analogs described in this specification comprise legume protein having a water holding capacity between about 0.5 and about 1.5 (w / w, protein to water), or between about 0.6 and about 1.5, or between about 0.5 and about 1.4, or between about 0.5 and about 1.3, or between about 0.5 and about 1.2, or between about 0.6 and about 0.13, or between about 0.7 and about 1.2. In any embodiment, the plant-based meat analogs described in this specification comprise legume protein capable of holding between about 50% and about 150% (w / w, protein to water), or between about 50% and about 140%, or between about 50% and about 130%, or between about 50% and about 120%, or between about 60% and about 150%, or between about 60% and about 130%, or between about 70% and about 120%, or between about 80% and about 110%, or between 95% and 105% of its weight in water. In any embodiment, the plant-based meat analogs described in this specification comprise legume protein capable of forming a gel (15% solids in water, at 25 °C) having a puncture force between 4 g and 10 g, or between 4 g and 9 g, or between 4 g and 8 g, or between 5 g and 10 g, or between 5 g and 9 g, or between 6 g and 10 g, or between 6 g and 9 g, or about 7 g.

[0020] In any embodiment, the plant-based meat analogs described in this specification further comprise a structured plant or vegetable oil, which for simplicity will be collectively referred to herein as "structured vegetable oil". In this specification, structured vegetable oil refers to an oil that has been loaded into a carrier system such that at least some of the oil is absorbed into the carrier system. In any embodiment of the plant-based meat analogs described in this specification, the structured vegetable oil is obtained by loading the oil into a water-soluble carrier system. In any embodiment of the plant-based meat analogs described in this specification, the structured vegetable oil is obtained by loading a vegetable oil into tapioca maltodextrin. In any embodiment, the structured oil usable in the plant-based meat analogs described in this specification comprises a water-soluble carrier in a continuous oil phase. In any embodiment, the plant-based meat analogs described in this specification further comprise a structured vegetable oil in the form of a paste.

[0021] In any embodiment, the plant-based meat analogs as described in this specification further comprise a structured vegetable oil, which consists of a plant or vegetable oil and a water-soluble carrier in a ratio greater than 3:1 (oil to carrier), greater than 10:1, or from about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0022] In any embodiment, the plant-based meat analogs as described in this specification further comprise a plant or vegetable oil. In any embodiment of the plant-based meat analogs as described in this specification, all of the vegetable oil in the plant-based meat analog is loaded into a water-soluble carrier. In any embodiment of the plant-based meat analogs as described in this specification, a portion of the plant or vegetable oil in the plant-based meat analog is loaded into a water-soluble carrier. In any embodiment, the plant-based meat analogs as described in this specification further comprise a liquid oil loaded onto a carrier to prepare a paste. In any embodiment, the plant-based meat analogs as described in this specification further comprise a plant or vegetable oil in an amount of about 5% to about 30%, or about 5% to about 25%, or about 5% to about 20% (by weight of the analog), or about 10% to about 20%, or about 12% to about 18%, or about 14% to about 16%. In any embodiment, the plant-based meat analogs as described in this specification further comprise sunflower oil, or corn oil or canola oil, or olive oil, or other liquid vegetable oils or mixtures thereof. In any embodiment, the plant-based meat analogs as described in this specification further comprise one or more plants or vegetable oils that are liquid at room temperature (about 23 °C).

[0023] In any embodiment, the plant-based meat analogs as described in this specification further comprise a second vegetable oil, which is generally a vegetable oil that is solid at about room temperature. In any embodiment, the plant-based meat analogs as described in this specification comprise palm oil or coconut oil.

[0024] In any embodiment of the plant-based meat analogs as described in this specification, a portion of the vegetable oil in the plant-based meat analog is a structured vegetable oil. In any embodiment, the plant-based meat analogs as described in this specification further comprise a first oil and a second oil, wherein the second oil is a structured vegetable oil and accounts for about 4% to about 12%, or about 4% to about 9%, or about 4% to about 6% of the plant-based meat analog.

[0025] In any embodiment of a plant-based meat analogue as described in this specification, a portion of the vegetable oil in the plant-based meat analogue is not structured vegetable oil. In any embodiment, the plant-based meat analogue as described in this specification further comprises a first oil and a second oil, wherein the second oil is not a structured oil and accounts for about 4% to about 9% or about 4% to about 6% of the plant-based meat analogue.

[0026] In any embodiment, the plant-based meat analogue as described in this specification further comprises a water-soluble carrier in an amount of about 0.1 to about 2% (by weight of the analogue), or about 0.5% to about 1.5% or about 0.75% to about 1.25%.

[0027] In any embodiment, the plant-based meat analogue as described in this specification contains moisture in an amount of about 40% to about 65% by weight, or about 40% to about 60% by weight or about 50% to about 60% by weight.

[0028] In any embodiment, the plant-based meat analogue as described in this specification is cooked and releases some of the oil in the structured vegetable oil system during cooking to replicate the effect of animal fat melting when meat is cooked, such as including but not limited to sizzling. In any embodiment, the plant-based meat analogue as disclosed in this specification releases oil during cooking but retains enough oil such that after cooking, the cooked plant-based meat analogue has a fatty mouthfeel when eaten.

[0029] In any embodiment, the plant-based meat analogue as described in this specification contains crosslinked legume protein. In any embodiment, the plant-based meat analogue as described in this specification contains crosslinked legume protein, wherein the legume protein has been crosslinked using a protein crosslinking agent that can be used to crosslink amino acids in proteins. In any embodiment, the plant-based meat analogue as described in this specification contains crosslinked legume protein, wherein the legume protein has been crosslinked using one or more of transglutaminase and L-cysteine.

[0030] In any embodiment, the crosslinked legume protein that can be used in the plant-based meat analogue as described in this specification can be prepared by a method comprising the steps of mixing the legume protein and the protein crosslinking agent in an excess of water or an aqueous solution such that the plant-based protein and the protein crosslinking agent are dispersed in water, and recovering the crosslinked legume protein composition from the dispersion using known dehydration methods. In any embodiment, the crosslinked legume protein that can be used in the plant-based meat analogue as described in this specification can be prepared by a method comprising the steps of mixing the legume protein and the protein crosslinking agent in a dough-based system such that the plant-based protein and the protein crosslinking agent absorb all the liquid present.

[0031] In any embodiment, the cross-linked legume protein that can be used in the plant-based meat analogs as described in this specification can be prepared according to a method comprising the steps of: mixing the legume protein with transglutaminase in water or an aqueous solution at a ratio between about 1:2 and about 1:9, between about 1:2 and about 1:7, or between about 1:2 and about 1:6, or between about 1:4 and 1:6, or between about 1:4 and about 1:9 (legume protein and protein cross-linker to water). In any embodiment, the cross-linked legume protein that can be used in the plant-based meat analogs as described in this specification can be prepared according to a method comprising the steps of: mixing the legume protein with transglutaminase at a ratio between 4:1 and 19:1, or between 4:1 and 14:1, or between 4:1 and 9:1, or between 9:1 and 19:1, or between 14:1 and 19:1 (legume protein to enzyme). In any embodiment, the cross-linked legume protein that can be used in the plant-based meat analogs as described in this specification can be prepared according to a method comprising mixing for between about 30 minutes and 120 minutes. In any embodiment, the legume protein and transglutaminase are mixed in a solution having a pH between 4.0 and 5.5.

[0032] In any embodiment, the cross-linked legume protein that can be used in the plant-based meat analogs as described in this specification can be prepared according to a method comprising the steps of: mixing the legume protein with L-cysteine at a weight ratio between about 1:149 and about 1:49, between about 1:119 and about 1:49, between about 1:109 and about 1:49, or between about 1:104 and about 1:94 (legume protein to L-cysteine). In any embodiment, the cross-linked legume protein that can be used in the plant-based meat analogs as described in this specification can be prepared according to a method comprising the steps of: mixing the legume protein, L-cysteine and water at a ratio between about 1:1 to about 9:1, or between about 5:1 and 9:1, or between about 7:1 and 9:1, or between about 1:1 and about 4:1, between about 1:1 and about 2:1 (L-cysteine and legume protein to water).

[0033] In any embodiment, the plant-based meat analogs prepared using the cross-linked plant-based proteins described in this specification are less sticky and firmer doughs. In any embodiment, the plant-based meat analogs prepared using the cross-linked legume protein described in this specification have good firmness and elasticity during cooking and have limited stickiness.

[0034] In any embodiment, firmness and resilience can be measured using Texture Profile Analysis (TPA), which is performed using a TAXT Plus texture analyzer to determine resilience, compression force, and cohesiveness. The Texture Profile Analysis (TPA) of the plant-based meat analog is determined using a TAXT Plus texture analyzer.

[0035] In any embodiment, the plant-based meat analog as described in the specification has a peak compression force between 8,000 g and 12,000 g, or between 8,000 g and 11,500 g, or between 8,000 g and 11,000 g, or between 8,000 g and 10,500 g, or between 8,500 g and 10,500 g, or between 8,000 g and 10,500 g, or between 7,500 g and 10,500 g, or between 7,000 g and 10,500 g.

[0036] In any embodiment, the plant-based meat analog as described in the specification has a cohesiveness between 0.5 and 0.9, or between 0.5 and 0.8, or between 0.5 and 0.7, or between 0.9 and 0.6, or between 0.7 and 0.9.

[0037] In any embodiment, the plant-based meat analog as described in the specification has a resilience between 0.2 and 0.5, or between 0.2 and 0.4, or between 0.3 and 0.5, or between 0.3 and 0.4.

[0038] In any embodiment, the plant-based meat analog as described in this specification forms a dough or dough-like composition, which can be cooked in any conventional manner, such as steaming, baking, or boiling. In any embodiment, the plant-based meat analog as described in this specification forms a dough that is cooked during an extrusion process. In any embodiment, the complete dough of the plant-based meat analog is fed into an extruder. In another embodiment, a legume protein composition, a protein crosslinking agent, and water can be added separately or in combination to the extruder that forms and cooks the dough.

[0039] In any embodiment of the plant-based meat analogues described in this specification, the dough can be formed by adding moisture to one or more of powdered legume proteins such as legume flour, legume protein concentrate, or legume protein isolate, and optionally at least a second component. In any embodiment of the plant-based meat analogues described in this specification, the dough is formed by adding only moisture that can be absorbed by the powdered legume protein composition. In any embodiment of the plant-based meat analogues described herein, it is formed by adding sufficient water to disperse the legume protein composition in water, wherein at least a portion of the legume protein composition is dissolved in the water. In such an embodiment, the legume protein composition can be recovered as a single-phase system from the supernatant (which has been separated from the rest of the dispersion), with all of the water being absorbed by the recovered material. This recovered material can be referred to as a cake or dough. The dissolved solids can be recovered from the supernatant of the dispersion by known means such as adjusting the pH of the supernatant.

[0040] In any embodiment, the plant-based meat analogues described in this specification can also include any other ingredients commonly used in meat analogues. Such ingredients include flavorings, seasonings, colorants, salts, and natural, pre-gelatinized, and modified starches, as well as gums and other hydrocolloids.

[0041] In any embodiment, the plant-based meat analogues described in this specification can be formed into any desired shape. In any embodiment, the plant-based meat analogues described in this specification do not contain animal protein. In any embodiment, the plant-based meat analogues described in this specification do not contain any animal products or by-products. In any embodiment, the plant-based meat analogues described in this specification are vegan compositions.

[0042] Also disclosed in this specification is a method for preparing a plant-based meat analogue. In any method for preparing a plant-based meat analogue described in this specification, it includes mixing legume protein and water to form a first mixture, and adding structured vegetable oil to the mixture to form a plant-based meat analogue. In any method for preparing a plant-based meat analogue described in this specification, it includes mixing legume protein, a cross-linking agent, and water to form a first mixture, and adding structured vegetable oil to the mixture to form a plant-based meat analogue. In any embodiment, the method for preparing a plant-based meat analogue further includes adding one or more of flavorings, seasonings, colorants, salts, and gums or other hydrocolloids to the legume protein or a mixture of legume protein, water, protein cross-linking agent, and structured vegetable oil.

[0043] As used herein, the term "pulses" refers to the seeds of plants from the legume family, which are commonly associated with the Leguminosae or Fabaceae family.

[0044] As used herein, the term "pulse protein" refers to protein obtained from pulses.

[0045] As used herein, the term "structured vegetable oil" refers to a vegetable oil that has been incorporated into a carrier system such that at least some of the oil is absorbed into the carrier system.

[0046] As used herein, the term "vegetable oil" refers to an oil from a plant source, regardless of whether the source is strictly considered a plant. For example, by way of illustration and not limitation, sunflower oil is a vegetable oil because it is from a plant source (sunflower).

[0047] As used herein, the term "transglutaminase" refers to any one of a class of enzymes that are capable of catalyzing the formation of an isopeptide bond between the γ-carboxamide group of the side chain of a glutamine residue and the ε-amino group of the side chain of a lysine residue.

[0048] The use of "about" in connection with a numerical value is intended to include the recited value plus or minus 10%. Where a value is recited in a claim and legally allowed, it is meant to be about that value. The use of about in a claim or in the specification is not intended to limit the full scope of equivalents covered.

[0049] Unless the context clearly dictates otherwise, the use of the indefinite article "a" or "an" or the definite article "the" means one or more.

[0050] Although certain embodiments have been illustrated and described, those of ordinary skill in the art, upon reading the foregoing specification, may make changes, equivalent substitutions, and other types of alterations to the methods and techniques of the invention. Each of the foregoing aspects and embodiments may also include or incorporate within it variations or aspects as disclosed herein with respect to any or all other aspects and embodiments of the invention.

[0051] The technology of the present invention is also not limited by the aspects described herein, which are intended to be a single illustration of the various aspects of the technology of the present invention. Many modifications and variations of the technology of the present invention are possible and will be apparent to those skilled in the art without departing from the spirit and scope of the present invention. Functional equivalent methods within the scope of the technology of the present invention, other than those enumerated herein, will be apparent to those skilled in the art from the foregoing description. Such modifications and variations are intended to fall within the scope of the appended claims. It should be understood that the technology of the present invention is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds, or biological systems, and may of course vary. Unless otherwise specified herein or clearly contradicted by the context in another way, all methods described herein may be carried out in any suitable order. It should also be understood that the terms used herein are for the purpose of describing aspects only and are not intended to be limiting. Accordingly, the specification is to be considered merely exemplary, where the breadth, scope, and substance of the technology of the present invention are indicated only by the appended claims, the definitions therein, and any equivalents thereof. No language in this specification should be construed as indicating that any non-claimed element is essential.

[0052] The embodiments illustratively described herein may be suitably practiced in the absence of any element or elements, limitation or limitations not specifically disclosed herein. Thus, for example, the terms "comprising," "including," "containing," etc. should be read expansively rather than restrictively. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and are not intended to exclude any equivalents or portions of the features shown and described, but it should be recognized that various modifications are possible within the scope of the technology claimed herein. Additionally, the phrase "consisting essentially of" will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the technology claimed herein. The phrase "consisting of" excludes any element not specified.

[0053] In addition, where the present disclosure is described in terms of a Markush group, those skilled in the art will recognize that the present disclosure is also thereby described in terms of any single member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings that fall within the general disclosure also forms part of the technology. This includes a general description of the technology with the proviso or negative limitation of removing any subject matter from the genus, regardless of whether the material removed is specifically recited herein.

[0054] As those skilled in the art will appreciate, for any and all purposes, particularly in the context of providing a written description, all ranges disclosed herein also cover any and all possible sub-ranges and combinations of such sub-ranges. Any recited range can be readily identified as being sufficiently described and enabling the same range to be broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. By way of non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third, upper third, etc. Those skilled in the art will also understand all language such as "at most", "at least", "greater than", "less than", etc., including the recited numbers and referring to ranges that can then be broken down into sub-ranges as described above. Finally, as those skilled in the art will understand, a range includes each individual member, and each individual value is incorporated into this specification as if it were recited herein individually.

[0055] The techniques disclosed in this specification are further described by the following aspects, which are provided for illustrative purposes only and are not limiting in any way.

[0056] In a first aspect, the techniques disclosed in this specification relate to plant-based meat analogues that comprise: legume protein; structured vegetable oil that comprises vegetable oil and a water-soluble carrier; and moisture in an amount of from about 40 wt% to about 65 wt%, or from about 40 wt% to about 60 wt% or from about 50 wt% to about 60 wt%.

[0057] In a second aspect, the techniques disclosed in this specification relate to the plant-based meat analogue according to the first aspect, wherein the legume protein is selected from pea, chickpea, broad bean, lentil, lupin, kidney bean, black-eyed bean, guar bean, hyacinth bean, lima bean, pinto bean, green bean, black bean and mung bean and mixtures thereof; wherein optionally preferably, the legume protein is selected from pea, chickpea, lentil and broad bean and mixtures thereof, and wherein optionally, the legume protein is one or more of pea protein and broad bean protein.

[0058] In a third aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to the first or second aspect, having protein in an amount between about 50% and about 90% protein (by weight of the analogue), or between about 55% and about 90% protein, or between about 60% and about 90% protein, or between about 65% and about 90% protein, or between about 70% and about 90% protein, or between about 50% and about 85% protein, or between about 50% and about 80% protein, or between about 50% and about 75% protein, or between about 50% and about 70% protein, or between 50% and 65% protein, where optionally, the protein content is between about 55% and about 65% protein (by weight of the analogue) or between about 65% and about 75% protein (by weight of the analogue).

[0059] In a fourth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to third aspects, further comprising starch in an amount between about 1% and about 20% starch (by weight of the analogue), or between about 1% and about 15% starch, or between about 1% and about 10% starch, or between about 4% and about 10% starch, or between about 5% and about 10% starch, or between about 6% and about 10% starch, or between about 7% and about 10% starch.

[0060] In a fifth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to fourth aspects, wherein the percentage solubility of the legume protein at 25 °C is between about 50% and about 80% (by weight), or between about 60% and about 80%, or between about 65% and about 80%, or between about 70% and about 80%, or between about 71% and about 79%, or between about 72% and about 78%, or between about 73% and about 77%.

[0061] In a sixth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to fifth aspects, wherein the percentage of insoluble protein of the legume protein that can be stably dispersed in water at 25 °C for at least 1 hour is between about 40% and about 70% (by weight), or between about 50% and about 70%, or between about 60% and about 70%, or between about 61% and about 79%, or between about 62% and about 68%, or between about 63% and about 67%.

[0062] In a seventh aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to sixth aspects, wherein the water-holding capacity of the legume protein is between about 0.5 and about 1.5 (w / w, protein to water), or between about 0.6 and about 1.5, or between about 0.5 and about 1.4, or between about 0.5 and about 1.3, or between about 0.5 and about 1.2, or between about 0.6 and about 0.13, or between about 0.7 and about 1.2.

[0063] In an eighth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to seventh aspects, wherein the legume protein is capable of retaining between about 50% and about 150% (w / w, protein to water) of its weight in water, or between about 50% and about 140%, or between about 50% and about 130%, or between about 50% and about 120%, or between about 60% and about 130%, or between about 60% and about 150%, or between about 70% and about 120%, or between about 80% and about 110%, or between 95% and 105%.

[0064] In a ninth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to eighth aspects, wherein the legume protein is capable of forming a gel (15% solids in water, at 25 °C) with a puncture force between 4 g and 10 g, or between 4 g and 9 g, or between 4 g and 8 g, or between 5 g and 10 g, or between 6 g and 10 g, or between 5 g and 9 g, or between 6 g and 9 g, or about 7 g.

[0065] In a tenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to ninth aspects, wherein the water-soluble carrier is cassava maltodextrin.

[0066] In an eleventh aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to tenth aspects, wherein the oil to water-soluble carrier ratio of the structured oil is greater than 3:1 (oil to carrier), greater than 10:1, or about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0067] In a twelfth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to eleventh aspects, wherein the amount of vegetable oil used is from about 5% to about 20% (by weight of the analogue), or from about 10% to about 20%, or from about 12% to about 18%, or from about 14% to about 16%, wherein optionally, the total vegetable oil is provided by a first vegetable oil and a second vegetable oil.

[0068] In a thirteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to twelfth aspects, further comprising a second vegetable oil in an amount of 4% to about 9% or about 4% to about 6%, which second vegetable oil is not a structured vegetable oil.

[0069] In a fourteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to thirteenth aspects, wherein the amount of water-soluble carrier used is from about 0.1% to about 2% (by weight of the analogue), or from about 0.5% to about 1.5% or from about 0.75% to about 1.25%.

[0070] In a fifteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to fourteenth aspects, further comprising crosslinked legume protein, wherein optionally, the plant-based meat analogue further comprises a protein crosslinking agent; wherein optionally, for the plant-based meat analogue, the protein crosslinking agent is selected from transglutaminase and L-cysteine and mixtures thereof.

[0071] In a sixteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to fifteenth aspects, further comprising crosslinked legume protein, wherein the crosslinked legume protein is prepared in a process comprising the steps of mixing transglutaminase, water and legume protein in a ratio (protein and crosslinking agent to water) between about 1:2 and about 1:9, between about 1:2 and about 1:7, or between about 1:2 and about 1:6, or between about 1:4 and 1:6, or between about 1:4 and about 1:9.

[0072] In a seventeenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to sixteenth aspects, further comprising crosslinked legume protein, wherein the crosslinked legume protein is prepared in a process comprising the steps of mixing L-cysteine and legume protein in a weight ratio (legume protein to L-cysteine) between about 1:149 and about 1:49, or between about 1:119 and about 1:49, or between about 1:109 and about 1:49, or between about 1:104 and about 1:94.

[0073] In an eighteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to seventeenth aspects, which has a peak compression force between 8,000 g and 12,000 g, or between 8,000 g and 11,500 g, or between 8,000 g and 11,000 g, or between 8,000 g and 10,500 g, or between 8,500 g and 10,500 g, or between 8,000 g and 10,500 g, or between 7,500 g and 10,500 g, or between 7,000 g and 10,500 g when cooked;

[0074] In a nineteenth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to eighteenth aspects, and the cohesiveness of the cooked plant-based meat analogue is between 0.5 and 0.9, or between 0.5 and 0.8, or between 0.5 and 0.7, or between 0.9 and 0.6, or between 0.7 and 0.9.

[0075] In a twentieth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the first to twentieth aspects, and the elasticity of the cooked plant-based meat analogue is between 0.2 and 0.5, or between 0.2 and 0.4, or between 0.3 and 0.5, or between 0.3 and 0.4.

[0076] In a twenty-first aspect, the technology disclosed in this specification relates to a plant-based meat analogue comprising: crosslinked legume protein and starch; optionally, a protein crosslinking agent selected from transglutaminase and L-cysteine and mixtures thereof is used to crosslink the legume protein.

[0077] In a twenty-second aspect, the technology disclosed in this specification relates to the plant-based meat analogue according to the twenty-first aspect, further comprising starch in an amount between about 1% and about 20% of the starch (by weight of the analogue), or between about 1% and about 15% of the starch, or between about 1% and about 10% of the starch, or between about 4% and about 10% of the starch, or between about 5% and about 10% of the starch, or between about 6% and about 10% of the starch, or between about 7% and about 10% of the starch.

[0078] In a twenty-third aspect, the technology disclosed in this specification relates to the plant-based meat analogue according to the twenty-first or twenty-second aspect, wherein the starch is from the same plant source as the protein.

[0079] In a twenty-fourth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-third aspects, wherein the legume protein is selected from pea, chickpea, broad bean, lentil, lupin, kidney bean, black-eyed pea, guar bean, hyacinth bean, lima bean, pinto bean, green bean, black bean and mung bean and mixtures thereof; wherein optionally preferably, the legume protein is selected from pea, chickpea, lentil and broad bean and mixtures thereof, and wherein optionally, the legume protein is one or more of pea protein and broad bean protein.

[0080] In a twenty-fifth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-fourth aspects, having a protein content of between about 50% and about 90% protein (by weight of the analogue), or between about 55% and about 90% protein, or between about 60% and about 90% protein, or between about 65% and about 90% protein, or between about 70% and about 90% protein, or between about 50% and about 85% protein, or between about 50% and about 80% protein, or between about 50% and about 75% protein, or between about 50% and about 70% protein, or between 50% and 65% protein, wherein optionally, the protein content is between about 55% and about 65% protein (by weight of the analogue) or between about 65% and about 75% protein (by weight of the analogue).

[0081] In a twenty-sixth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-fifth aspects, wherein the percentage solubility of the legume protein at 25 °C is between about 50% and about 80% (by weight), or between about 60% and about 80%, or between about 65% and about 80%, or between about 70% and about 80%, or between about 71% and about 79%, or between about 72% and about 78%, or between about 73% and about 77%.

[0082] In a twenty-seventh aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-sixth aspects, wherein the percentage of insoluble protein of the legume protein that can be stably dispersed in water at 25 °C for at least 1 hour is between about 40% and about 70% (by weight), or between about 50% and about 70%, or between about 60% and about 70%, or between about 61% and about 79%, or between about 62% and about 68%, or between about 63% and about 67%.

[0083] In a twenty-eighth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-seventh aspects, wherein the water-holding capacity of the legume protein is between about 0.5 and about 1.5 (w / w, protein to water), or between about 0.6 and about 1.5, or between about 0.5 and about 1.4, or between about 0.5 and about 1.3, or between about 0.5 and about 1.2, or between about 0.6 and about 0.13, or between about 0.7 and about 1.2.

[0084] In a twenty-ninth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-eighth aspects, wherein the legume protein is capable of retaining between about 50% and about 150% (w / w, protein to water) of its weight in water, or between about 50% and about 140%, or between about 50% and about 130%, or between about 50% and about 120%, or between about 60% and about 130%, or between about 60% and about 150%, or between about 70% and about 120%, or between about 80% and about 110%, or between 95% and 105%.

[0085] In a thirtieth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to twenty-ninth aspects, wherein the legume protein is capable of forming a gel (15% solids in water, at 25 °C) having a puncture force between 4 g and 10 g, or between 4 g and 9 g, or between 4 g and 8 g, or between 5 g and 10 g, or between 6 g and 10 g, or between 5 g and 9 g, or between 6 g and 9 g, or of about 7 g.

[0086] In a thirty-first aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirtieth aspects, further comprising a structured plant which comprises a water-soluble carrier and a vegetable oil, optionally wherein the water-soluble carrier is tapioca maltodextrin.

[0087] In a thirty-second aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-first aspects, wherein the vegetable oil and the water-soluble carrier are used at an oil to water-soluble carrier ratio greater than 3:1 (oil to carrier), greater than 10:1, or of about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0088] In a thirty-third aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-second aspects, wherein the amount of vegetable oil is from about 5% to about 20% (by weight of the analogue), or from about 10% to about 20%, or from about 12% to about 18%, or from about 14% to about 16%, wherein optionally, the vegetable oil is provided by a first vegetable oil and a second vegetable oil, and wherein the second vegetable oil is used in an amount of 4% to about 9%, or about 4% to about 6%; and wherein optionally, the second vegetable oil is not a structured vegetable oil.

[0089] In a thirty-fourth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-third aspects, wherein the amount of the water-soluble carrier used is from about 0.1% to about 2% (by weight of the analogue), or from about 0.5% to about 1.5% or from about 0.75% to about 1.25%.

[0090] In a thirty-fifth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-fourth aspects, further comprising a cross-linked legume protein, wherein the cross-linked legume protein is prepared in a process comprising the steps of: mixing glutaminase, legume protein, and water in a ratio (legume protein and cross-linking agent to water) between about 1:2 and about 1:9, or between about 1:2 and about 1:7, or between about 1:2 and about 1:6, or between about 1:4 and 1:6, or between about 1:4 and about 1:9.

[0091] In a thirty-sixth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-fifth aspects, further comprising a cross-linked legume protein, wherein the cross-linked legume protein is cross-linked in a process comprising the steps of: mixing L-cysteine and legume protein in a weight ratio (legume protein composition to L-cysteine) between about 1:149 and about 1:49, or between about 1:119 and about 1:49, or between about 1:109 and about 1:49, or between about 1:104 and about 1:94.

[0092] In a thirty-seventh aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-sixth aspects, which has a peak compression force between 8,000 g and 12,000 g, or between 8,000 g and 11,500 g, or between 8,000 g and 11,000 g, or between 8,000 g and 10,500 g, or between 8,500 g and 10,500 g, or between 8,000 g and 10,500 g, or between 7,500 g and 10,500 g, or between 7,000 g and 10,500 g when cooked.

[0093] In a thirty-eighth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-seventh aspects, wherein the cohesiveness of the cooked plant-based meat analogue is between 0.5 and 0.9, or between 0.5 and 0.8, or between 0.5 and 0.7, or between 0.6 and 0.9, or between 0.7 and 0.9.

[0094] In a thirty-ninth aspect, the technology disclosed in this specification relates to a plant-based meat analogue according to any one of the twenty-first to thirty-eighth aspects, wherein the elasticity of the cooked plant-based meat analogue is between 0.2 and 0.5, or between 0.2 and 0.4, or between 0.3 and 0.5, or between 0.3 and 0.4.

[0095] In a fortieth aspect, the technology disclosed in this specification relates to a method for preparing a plant-based meat analogue according to any one of the preceding claims, which comprises mixing legume protein and water to form a first mixture, wherein optionally, the method further comprises crosslinking the legume protein using a protein crosslinking agent, wherein optionally, the legume protein is crosslinked in a solution having a pH of from about 4.0 to about 4.5, and wherein optionally, the method further comprises adding a structured vegetable oil to the first mixture.

[0096] In a forty-first aspect, the technology disclosed in this specification relates to the method for preparing a plant-based meat analogue according to the fortieth aspect, wherein the protein crosslinking agent is selected from transglutaminase and L-cysteine.

[0097] In a forty-second aspect, the technology disclosed in this specification relates to the method according to the fortieth or forty-first aspect, wherein the structured vegetable oil comprises a vegetable oil and a water-soluble carrier, wherein optionally the water-soluble carrier is tapioca maltodextrin.

[0098] In a forty-third aspect, the technology disclosed in this specification relates to the method according to any one of the fortieth to forty-second aspects, wherein the legume protein is mixed with transglutaminase and water in a ratio (legume protein and crosslinking agent to water) between about 1:2 and about 1:9, between about 1:2 and about 1:7, or between about 1:2 and about 1:6, or between about 1:4 and 1:6, or between about 1:4 and about 1:9.

[0099] In a forty-fourth aspect, the technology disclosed in this specification relates to the method according to any one of the fortieth to forty-third aspects, wherein L-cysteine is mixed with the legume protein in a weight ratio (legume protein composition to L-cysteine) between about 1:149 and about 1:49, or between about 1:119 and about 1:49, or between about 1:109 and about 1:49, or between about 1:104 and about 1:94.

[0100] In a forty-fifth aspect, the technology disclosed in this specification relates to the method according to any one of the fortieth to forty-third aspects, and further includes forming a structured vegetable oil, including mixing a vegetable oil with a water-soluble carrier; wherein optionally the water-soluble carrier is tapioca starch maltodextrin.

[0101] In a forty-sixth aspect, the technology disclosed in this specification relates to a cooked plant-based meat analogue comprising legume protein and vegetable oil.

[0102] In a forty-seventh aspect, the technology disclosed in this specification relates to the cooked plant-based meat analogue according to the forty-sixth aspect of the claims, wherein the legume protein is cross-linked legume protein.

[0103] In a forty-eighth aspect, the technology disclosed in this specification relates to the cooked plant-based meat analogue according to the forty-sixth or forty-seventh aspect, which has a peak compression force between 8,000 g and 12,000 g, or between 8,000 g and 11,500 g, or between 8,000 g and 11,000 g, or between 8,000 g and 10,500 g, or between 8,500 g and 10,500 g, or between 8,000 g and 10,500 g, or between 7,500 g and 10,500 g, or between 7,000 g and 10,500 g during cooking.

[0104] In a forty-ninth aspect, the technology disclosed in this specification relates to the cooked plant-based meat analogue according to any one of the forty-sixth to forty-eighth aspects, and the cohesiveness of the cooked plant-based meat analogue is between 0.5 and 0.9, or between 0.5 and 0.8, or between 0.5 and 0.7, or between 0.9 and 0.6, or between 0.7 and 0.9.

[0105] In a fiftieth aspect, the technology disclosed in this specification relates to the cooked plant-based meat analogue according to any one of the forty-sixth to forty-ninth aspects, and the elasticity of the cooked plant-based meat analogue is between 0.2 and 0.5, or between 0.2 and 0.4, or between 0.3 and 0.5, or between 0.3 and 0.4.

[0106] In a fifty-first aspect, the technology disclosed in this specification relates to a cooked plant-based meat analogue obtained from the plant-based meat analogue according to any one of the first to forty-fifth aspects or a method for preparing a plant-based meat analogue.

[0107] In a fifty-second aspect, the technology disclosed in this specification relates to a method for preparing a plant-based meat analogue as described in any of the preceding claims, which includes obtaining cross-linked legume protein in a process comprising mixing legume protein, water, and a cross-linking agent selected from transglutaminase and L-cysteine, wherein optionally the legume protein is cross-linked in a solution having a pH of from about 4.0 to about 4.5.

[0108] In a fifty-third aspect, the technology disclosed in this specification relates to the method according to the fifty-second aspect, wherein if transglutaminase is included, the ratio of transglutaminase to water (legume protein and cross-linking agent to water) is between about 1:2 and about 1:9, between about 1:2 and about 1:7, or between about 1:2 and about 1:6, or between about 1:4 and 1:6, or between about 1:4 and about 1:9, and if L-cysteine is included, L-cysteine is mixed with the legume protein at a weight ratio (legume protein composition to L-cysteine) between about 1:149 and about 1:49, or between about 1:119 and about 1:49, or between about 1:109 and about 1:49, or between about 1:104 and about 1:94.

[0109] In a fifty-fourth aspect, the technology disclosed in this specification relates to the method according to the fifty-second aspect or the fifty-third aspect, further comprising mixing structured vegetable oil with the cross-linked legume protein, wherein the structured vegetable oil comprises a water-soluble carrier and vegetable oil, and wherein optionally the water-soluble carrier is tapioca maltodextrin.

[0110] In a fifty-fifth aspect, the technology disclosed in this specification relates to the method according to any one of the fifty-second aspect to the fifty-fourth aspect, wherein the ratio of oil to water-soluble carrier of the structured oil is greater than 3:1 (oil to carrier), greater than 10:1, or is from about 4:1 to about 15:1, or from about 7:1 to about 15:1, or from about 8:1 to about 15:1, or from about 9:1 to about 15:1, or from about 10:1 to about 15:1, or from about 10:1 to about 14:1, or from about 11:1 to about 13:1, or from about 4:1 to about 9:1, or from about 4:1 to about 6:1.

[0111] The technology disclosed in this specification is further described by the following provided examples, which are provided for illustrative purposes only and are not limiting in any way.

[0112] Example 1 - Pea protein-based plant-based meat analog containing structured vegetable oil 。

[0113] A formulation for preparing a plant-based meat analogue using structured vegetable oil is described in Table 1. The formulation is varied without using a protein crosslinker, but the formulation can be modified to incorporate a protein crosslinker as described in this specification. Additionally, a variant of the formulation is prepared using a comminuted extruded bean composition (purchased from Ingredion Incorporated), a hydrocolloid mixture of carrageenan and locust bean gum, and an unextruded pea protein concentrate (purchased from Ingredion Incorporated).

[0114] Table 1 Plant-based meat analog formulation

[0115] Ingredient Weight % Extruded bean granules 19.80 Water 56.41 Methylcellulose powder 2.00 Gum mixture 1.50 Cassava starch maltodextrin 1.00 Modified starch 1.50 Pea protein concentrate 1.90 Coconut oil 7.00 Sunflower oil 5.00 Spices 1.50 Salt 0.75 Yeast extract 1.00 Colorant 0.64

[0116] A plant-based meat analogue is prepared using the formulation of Table 1 as follows. Spices, salt, and coloring agents are added to water to form a mixture. This mixture is used to hydrate the extruded comminuted beans. Separately, sunflower oil (vegetable oil) and tapioca maltodextrin are mixed to provide a structured vegetable oil. The structured vegetable oil, hydrated comminuted beans, coconut oil, and the remaining dry ingredients are mixed until a sticky dough is formed. Patties are formed from the sticky dough and frozen.

[0117] The frozen patties are grilled or baked (350°F / 176°C) on each side for approximately 8 minutes or until an internal temperature of 165°F / 84°C is reached. When consumed, the cooked plant-based meat alternative is observed to deliver a fatty mouthfeel and provide a greater lubricity than that delivered by liquid oil. It is also observed that during cooking, the patties provide a controlled release of liquid oil, similar to the controlled release that provides a "sizzling" sound when fat is released from animal-based meat products during cooking. This indicates that although the structured vegetable oil is released during cooking to mimic the behavior of cooking meat, the patties retain sufficient oil to provide the fatty mouthfeel and lubricity associated with cooked meat.

[0118] Example 2 - Crosslinked broad bean protein-based plant-based meat analog

[0119] A crosslinked fava bean protein-based plant-based meat analogue is prepared using a powdered fava bean protein composition (65% protein content) in a two-phase system (liquid-based system) where the fava bean protein is dispersed in water and in a single-phase system (dough-based system) where water is absorbed by the powdered fava bean protein composition.

[0120] Example 2a - Dough-based (single-phase) system

[0121] Four dough-based plant-based meat analogues were prepared using faba bean protein concentrate and different crosslinking agents. All samples were prepared using the same method: faba bean protein concentrate (purchased from Ingredion Incorporated), optional transglutaminase, optional added L-cysteine, and water were mixed in a stand mixer until a sticky dough was formed. The dough, which had been left to stand at room temperature for 1 hour, was then rolled into a sheet approximately 1.25 cm (approx. 0.5 inches) in height and cut into pieces with a length and width providing a size of approximately 1.25 cm 2 (approx. 0.5 square inches). The dough pieces were cooked in a boiling water bath for approximately 15 minutes and allowed to cool to room temperature before texture analysis was performed.

[0122] Sample 1 was prepared using 20 g of faba bean protein concentrate, 2 g of transglutaminase, and water between 10 g and 15 g.

[0123] Sample 2 was prepared using 20 g of faba bean protein concentrate, 2 g of transglutaminase, 0.2 g of L-cysteine, and water between 10 g and 15 g.

[0124] Sample 3 was prepared using 20 g of faba bean protein concentrate, 0.2 g of L-cysteine, and water between 10 g and 15 g.

[0125] Sample 4 was prepared using 20 g of faba bean protein concentrate and water between 10 g and 15 g.

[0126] Figure 1 The texture appearance of the uncooked doughs of Samples 1 to 4 is depicted. Sample 4 provided a less firm and stickier plant-based meat analogue, as shown by its irregular outer surface interrupted by pockmarks of irregular size and placement. Samples 1 and 3 provided firmer and less sticky plant-based meat analogues, which had a smoother outer surface and smaller pockmarks than Sample 4. When compared to the other samples, Sample 2 provided the firmest and least sticky plant-based meat analogue, as seen by its smooth and regular outer surface and sticky shape.

[0127] Example 2b - Liquid-based (two-phase) system

[0128] A plant-based meat analogue was prepared using an alternative process that used sufficient liquid to suspend the powdered faba bean protein.

[0129] A meat substitute using a liquid-based system is prepared as follows. Mix 10 parts of plant protein concentrate and 50 parts of water in a beaker. Mix the contents for 1 hour at room temperature. Transfer the mixture to a centrifuge tube and centrifuge at 3000 g for 10 minutes. Pour the supernatant into a beaker. Add transglutaminase by weight to the supernatant and stir for 1 hour, then adjust the pH of the solution to 5.1 with 1 M HCl to precipitate the cross-linked faba bean protein. Stir for 10 minutes and centrifuge at 4000 g for 15 minutes to recover the precipitated protein cake. The protein cake forms the sample and is steamed in a boiling water bath for 15 minutes.

[0130] The soluble protein content of the powdered faba bean protein was measured to be 75 wt%.

[0131] Example 2c - Texture analysis

[0132] The peak compression force, cohesiveness, and elasticity of the cooked samples of the composition containing faba bean protein concentrate and transglutaminase were analyzed using a texture analyzer. Texture analysis was performed on the cooked samples obtained by dough-based and liquid-based processes. The texture analysis of the cooked samples was performed after cooling to room temperature (fresh) or cooling to 4 °C (refrigerated).

[0133] The texture profile analysis (TPA) of the plant-based meat analog was determined using a TAXT Plus texture analyzer. The samples were subjected to two cycles of probe compression and withdrawal. Each sample was compressed twice to 60% of its original height at a moving speed of 5 mm / s using a circular probe. In any embodiment, the texture analyzer reports one or more of peak compression force, work of adhesion, cohesiveness, and elasticity. Figure 2 A typical graph representing the double-cycle TPA test of the plant-based meat analog sample. Refer to Figure 2 , in Figure 2 the peak compression force (g, peak force of the first compression) labeled 100 in Figure 2 is the maximum force applied during the first compression of the sample. The work of adhesion (g*s) is a measure of the amount of force required to pull the probe from the surface of the sample during the first cycle; it is equal to Figure 2 the negative force-time area under curve 110 in . Cohesiveness is the ratio of the force required to complete the second cycle to the force required to complete the first cycle and provides a measure of the degree to which the composition can withstand repeated compression. The closer this ratio is to 1, the stickier the composition. Cohesiveness is the ratio of the work required to complete the second cycle to the work required to complete the first cycle and measures the degree to which the composition withstands repeated compression. The closer the ratio is to 1, the stickier the composition. Refer to Figure 2 , cohesiveness is the ratio of the area under curve 120 to the area under curve 130. Elasticity is the ratio of the work required to compress the sample to the work required to retract the probe. It measures the ability of the composition to regain its shape after one compression. Refer to Figure 2, Elasticity is the ratio of the area under curve 110 to the area under curve 140. Table 2 reports the results of texture analysis of compositions containing faba bean protein concentrate and transglutaminase prepared by dough-based or liquid-based methods after cooking and cooling to room temperature or 4 °C, averaging over two cycles.

[0134] Table 2 Texture analysis results

[0135]

Claims

1. A plant-based meat analogue, the plant-based meat analogue comprising: a) legume protein; b) structured vegetable oil, which comprises vegetable oil and a water-soluble carrier; and c) moisture in an amount of 40% to 65% by weight; wherein the ratio of oil to water-soluble carrier in the structured vegetable oil is greater than 3:1; wherein, based on the weight of the analogue, the amount of the water-soluble carrier used is 0.1 to 2%; wherein the water-soluble carrier is cassava maltodextrin.

2. The plant-based meat analogue according to claim 1, wherein, based on the weight of the analogue, the amount of the water-soluble carrier used is 0.75 to 1.25%.

3. The plant-based meat analogue according to claim 1 or 2, wherein the legume protein is selected from peas, chickpeas, broad beans, lentils, and mixtures thereof.

4. The plant-based meat analogue according to claim 3, wherein the legume protein is one or more of pea protein and broad bean protein.

5. The plant-based meat analogue according to claim 1 or 2, the plant-based meat analogue having protein in an amount between 50% and 90% by weight of the analogue.

6. The plant-based meat analogue according to claim 1 or 2, the plant-based meat analogue having protein in an amount between 65% and 75% by weight of the analogue.

7. The plant-based meat analogue according to claim 1 or 2, the plant-based meat analogue further comprising starch in an amount between 1% and 20% by weight of the analogue.

8. The plant-based meat analogue according to claim 1 or 2, the plant-based meat analogue further comprising starch in an amount between 7% and 10% by weight of the analogue.

9. The plant-based meat analogue according to claim 1 or 2, wherein the water-holding capacity of the legume protein is between 0.5 and 1.5 w / w of protein to water.

10. The plant-based meat analogue according to claim 1 or 2, wherein the water-holding capacity of the legume protein is between 0.7 and 1.2 w / w of protein to water.

11. The plant-based meat analogue according to claim 1 or 2, wherein the ratio of oil to water-soluble carrier in the structured vegetable oil is greater than 10:

1.

12. The plant-based meat analogue according to claim 1 or 2, wherein the ratio of oil to water-soluble carrier of the structured vegetable oil is from 4:1 to 6:

1.

13. The plant-based meat analogue according to claim 1 or 2, wherein the plant-based meat analogue further comprises a protein crosslinking agent.

14. The plant-based meat analogue according to claim 13, wherein, The protein cross-linking agent is selected from transglutaminase and L-cysteine and mixtures thereof.

15. A plant-based meat analogue comprising: a) crosslinked legume protein, and b) starch; wherein the protein is crosslinked using a protein crosslinking agent selected from transglutaminase and L-cysteine and mixtures thereof; the plant-based meat analogue further comprises a structured vegetable oil comprising a water-soluble carrier and a vegetable oil; Wherein the oil to water-soluble carrier ratio of the structured vegetable oil is greater than 3:1; Wherein the amount of the water-soluble carrier used is 0.1 to 2% by weight of the analogue; Wherein the water-soluble carrier is cassava maltodextrin.

16. The plant-based meat analogue according to claim 15, wherein, The amount of the water-soluble carrier used is 0.75% to 1.25% by weight of the analogue.

17. The plant-based meat analogue according to claim 15 or 16, wherein, Based on protein, cross-linking agent and water, the plant-based meat analogue further comprises transglutaminase in a ratio between 1:2 and 1:

9.

18. The plant-based meat analogue according to claim 15 or 16, wherein, Based on protein, cross-linking agent and water, the plant-based meat analogue further comprises transglutaminase in a ratio between 1:4 and 1:

9.

19. The plant-based meat analogue according to claim 15 or 16, wherein, Based on the legume protein composition and L-cysteine, the plant-based meat analogue further comprises L-cysteine in a weight ratio between 1:149 and 1:

49.

20. The plant-based meat analogue according to claim 15 or 16, wherein, Based on the legume protein composition and L-cysteine, the plant-based meat analogue further comprises L-cysteine in a weight ratio between 1:104 and 1:

94.

21. The plant-based meat analogue according to claim 15 or 16, wherein the plant-based meat analogue has a peak compression force between 8,000 g and 12,000 g when cooked.

22. The plant-based meat analogue according to claim 15 or 16, wherein the plant-based meat analogue has a peak compression force between 7,000 g and 10,500 g when cooked.

23. The plant-based meat analogue according to claim 15 or 16, wherein the cohesiveness of the cooked plant-based meat analogue is between 0.5 and 0.

9.

24. The plant-based meat analogue according to claim 15 or 16, wherein the cohesiveness of the cooked plant-based meat analogue is between 0.7 and 0.

9.

25. The plant-based meat analogue according to claim 15 or 16, wherein the elasticity of the cooked plant-based meat analogue is between 0.2 and 0.

5.

26. The plant-based meat analogue according to claim 15 or 16, wherein the elasticity of the cooked plant-based meat analogue is between 0.3 and 0.

4.

27. A method for preparing a plant-based meat analogue according to any one of the preceding claims, the method comprising obtaining cross-linked legume protein in a process comprising the steps of: mixing legume protein, water and a cross-linking agent selected from transglutaminase and L-cysteine, wherein the legume protein is cross-linked in a solution having a pH of 4.0 to 4.

5.

28. The method according to claim 27, wherein: a. If transglutaminase is included, the ratio of transglutaminase to water is between 1:2 and 1:9 based on legume protein, cross-linking agent and water, and b. If L-cysteine is included, based on the legume protein composition and L-cysteine, the L-cysteine is mixed with the legume protein in a weight ratio between 1:149 and 1:

49.

29. The method according to claim 28, wherein, The ratio of transglutaminase to water is between 1:4 and 1:9 based on legume protein, cross-linking agent and water.

30. The method according to claim 28, wherein, Based on the legume protein composition and L-cysteine, the L-cysteine is mixed with the legume protein in a weight ratio between 1:104 and 1:

94.

31. The method according to claim 27 or 28, the method further comprising mixing structured vegetable oil with the cross-linked legume protein, wherein the structured vegetable oil comprises a water-soluble carrier and vegetable oil, wherein the water-soluble carrier is tapioca starch maltodextrin.

32. The method according to claim 27 or 28, wherein the oil to water-soluble carrier ratio of the structured vegetable oil is greater than 10:

1.

33. The method according to claim 27 or 28, wherein the oil to water-soluble carrier ratio of the structured vegetable oil is from 11:1 to 13:1.

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