Compositions and methods for masking off-notes in consumables

Abstract

Provided herein are masking compositions for masking off-notes of non-animal derived proteins. The masking compositions include one or more off-note blocking compounds; and one or more masking agents.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to methods of inhibiting off-flavors of non-animal derived proteins contained in consumables. More particularly, the present disclosure relates to flavor compositions and consumables comprising certain off-flavor blocking compounds and masking agents that improve the organoleptic properties of consumables containing non-animal derived proteins. BACKGROUND

[0002] Due to the benefits of protein in the diet, the use of non-animal proteins in food products to replace animal raw materials such as eggs or milk and meat is becoming increasingly important. While consumers desire their food and beverage products to have multi-functional benefits, consumers still highly desire these products to deliver good taste and efficacy in terms of health benefits. Because each class of protein has its own inherent taste, formulating proteins into food and beverage products can result in characteristic flavors that are considered unattractive. For example, products made from plant proteins such as legumes (e.g., soy or pea) exhibit flavor profiles described as grassy, beany, green, earthy, nutty, and / or bitter. The specific off-flavors commonly associated with soy protein and pea protein are beany, soya, and bitter attributes. Off-flavors commonly associated with potato protein are fishy, green, earthy-musty, and bitter attributes.

[0003] In addition, food scientists have invested significant time developing methods for preparing acceptable meat-analog applications (such as analogs of beef, pork, poultry, fish, and other seafood) from a wide variety of non-animal proteins. One such approach is to structure the meat analogs into fibrous form (e.g., by extrusion processing). The resulting meat analog products exhibit improved meat-like visual appearance and improved texture.

[0004] Accordingly, there remains a need for non-animal proteins and products comprising the same that exhibit improved aroma as well as reduced off-flavors. SUMMARY

[0005] In one embodiment, a masking composition for masking off-flavors of non-animal derived proteins comprises one or more off-flavor blocking compounds; and one or more masking agents. The one or more off-flavor blocking compounds are selected from the group consisting of pea or rice peptides, 1,3-propanediol, ethyl cyclohexanoate, green coffee extract, molasses fraction, hyaluronic acid, and combinations thereof. The one or more masking agents are selected from the group consisting of fatty acids, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives, and combinations thereof.

[0006] In yet another embodiment, the consumable product comprises a non-animal derived protein; the masking composition comprises one or more off-flavor blocking compounds selected from the group consisting of pea or rice peptides, 1,3-propanediol, ethyl cyclohexanoate, green coffee extract, molasses fraction, hyaluronic acid, and combinations thereof; and one or more masking agents selected from the group consisting of fatty acids, carbonyl compounds, sulfur compounds, brown sugar, esters, sweeteners, lactones, juice derivatives, and combinations thereof; and a flavoring agent.

[0007] These and other features, aspects, and advantages of the present detailed description will become apparent to those of ordinary skill in the art on reading the present disclosure. DETAILED DESCRIPTION

[0009] A broad description of many different embodiments of the present disclosure is provided below. The description should be interpreted only as illustrative and not as a description of every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or process described herein can be deleted, replaced by, or combined with, any other feature, characteristic, component, composition, ingredient, product, step, or process described herein, in whole or in part. Many alternative embodiments can be implemented using current technology or technology developed after the filing date of this patent, which would still be within the scope of the claims. All publications and patents cited herein are incorporated by reference.

[0010] The present disclosure relates to the surprising discovery that the addition of a masking composition (i.e., a combination of off-flavor blocking compounds and masking agents) to a consumable product comprising a non-animal protein enables the provision of a consumable product having an improved flavor profile due to the inhibition or at least reduction of off-flavors.

[0011] "Non-animal derived protein" refers to protein products made from raw materials including, but not limited to, cereals (rice, millet, corn, barley, wheat, oat, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legume or bean plants, pulses (e.g., soybeans, green beans, haricot beans, lima beans, pinto beans, kidney beans, navy beans, pinto beans, azuki beans, etc.); peas (e.g., green peas, yellow peas, chickpeas, pigeon peas, cowpeas, and black-eyed peas, etc.), sesame, garbanzo, potato, lentil, and lupin; seeds and oilseeds (black mustard, brown mustard, rapeseed, canola, safflower, sunflower, flaxseed, hempseed, pumpkin, chia, sesame); nuts (almonds, walnuts, Brazil nuts, Macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachio, and ginkgo nuts); algae (kelp, wakame, spirulina, chlorella); mycoprotein or fungal protein.

[0012] The term "off-flavor" refers to an unpleasant aftertaste that develops over time after consumption of a consumable product.

[0013] One of the most important criteria for consumer acceptance of food products is flavor. Proteins themselves have little flavor, but affect the perception of flavor. Protein ingredients impart undesirable off-flavors to food products and reduce the perceived impact of desirable flavorings. In response, Applicants have developed compositions that enable improved flavor profiles and reduced off-flavors to be provided to non-animal protein ingredients and products containing non-animal proteins.

[0014] According to the present disclosure, the masking composition can include one or more off-flavor blocking compounds; one or more masking agents; and optionally a flavoring agent. For particular applications, the masking composition can also include other optional ingredients.

[0015] The masking compositions of the present disclosure can be used in a wide variety of consumable products or applications and are not limited to any particular physical mode or product form. In accordance with the present disclosure, the term "consumable product" refers to a product consumed by a subject, typically by the oral cavity (although it can be consumed by non-oral means such as inhalation), for at least one of the purposes of enjoyment, nutrition, or health and wellness benefit. The consumable product can be in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, pastilles, bars, powders, gels, gums, pastes, slurries, syrups, aerosols, and sprays. The term also refers to, for example, diet and nutritional supplements. Consumable products include compositions that are placed in the oral cavity for a period of time before being discarded but are not swallowed. They can be placed in the mouth before consumption, or placed in the mouth for a period of time before being discarded.

[0016] Broadly, consumable products include, but are not limited to, various food products, confectionery products, baked products, sweet products, savory products, fermented products, dairy products, beverages, oral care products, nutritional products, and pharmaceutical products.

[0017] Exemplary food products include, but are not limited to, frozen snacks, sweet and savory snacks, fruit snacks, potato chips / fried potato chips, extruded snacks, tortilla / tortilla chips, corn snacks, pretzels, nuts, other sweet and savory snacks, snack bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, weight management products, recovery beverages, ready-to-eat foods, canned ready-to-eat foods, frozen ready-to-eat foods, dried ready-to-eat foods, frozen ready-to-eat meals, dinner mixes, meat analogues, frozen pizza, chilled pizza, soups, canned soup products, soup mixes, instant soup mixes, cold soups, ultra-high temperature soups, frozen soups, pasta, canned pasta, dried pasta, frozen / fresh pasta, noodles, noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled noodles, instant noodles, dried foods, snack mixes, sauces, dressings and condiments, herb and spice mixes, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0018] Exemplary confectionery products include, but are not limited to, chewing gum (including sugar-containing chewing gum, sugar-free chewing gum, functional chewing gum, and bubble gum), center-filled confectionery, chocolate and other chocolate confectionery, pharmaceutical confectionery, lozenges, tablets, gummies, mints, standard mints, intense mints, chewy candies, hard candies, boiled candies, breath and oral care films or strips, lollipops, lollipops, gummy candies, jellies, fudge, caramel, hard and soft candy pellets, toffee, butter scotch, licorice, gelatin candies, gummy candies, bean jelly candies, nougat, gummy candies, combinations of one or more of the foregoing, and edible flavoring agent compositions incorporating one or more of the foregoing.

[0019] Exemplary bakery products include, but are not limited to, alfajores, bread, packaged / industrial bread, bulk / handcrafted bread, cakes, cakes, packaged / industrial cakes, bulk / handcrafted cakes, cookies, chocolate-coated cookies, sandwich cookies, sandwich cookies, flavored cookies, and crackers, bread substitutes.

[0020] Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat ("rte") cereal, family breakfast cereals, flakes, muesli, other ready-to-eat cereals, children's breakfast cereals, hot cereals.

[0021] Exemplary savory products include, but are not limited to, salty snacks (potato chips, crisps, nuts, tortilla chips, pretzels, cheese snacks, grain snacks, potato-snacks, ready-to-eat popcorn, microwaveable exploding popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meat, pates, cured meats (ham, bacon), lunch / breakfast meats (hot dogs, cold cuts, sausages), tomato products, margarine, peanut butter, soups (clear soups, canned soups, cream soups, instant soup powders, ultra-high-temperature UHT), canned vegetables and pasta sauces.

[0022] Exemplary dairy products include, but are not limited to, cheese, cheese sauce, cheese-based products, ice cream, impulse ice cream, single-serve dairy ice cream, single-serve water ice cream, multi-serve packaged dairy ice cream, multi-serve packaged water ice cream, family-sized ice cream, family-sized dairy ice cream, ice cream desserts, bulk ice cream, family-sized water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full-fat fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long-life / uht milk, full-fat long-life / uht milk, semi-skimmed long-life / uht milk, zero-fat long-life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milks, flavored milk drinks, dairy-only flavored milk drinks, juice-containing flavored milk drinks, soy milk, yogurt drinks, fermented dairy drinks, coffee whitener, powdered milk, flavored powdered milk drinks, cream, yogurt, plain / natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts.

[0023] Exemplary beverages include, but are not limited to, flavored waters, soft drinks, juice drinks, coffee-based beverages, tea-based beverages, juice-based beverages (including fruits and vegetables), milk-based beverages, gel beverages, carbonated or non-carbonated beverages, beverage powders, alcoholic or non-alcoholic beverages, and ready-to-drink liquid preparations of these beverages.

[0024] Exemplary fermented foods include, but are not limited to, cheese and cheese products, meat and meat products, soy and soy products, fish and fish products, grains and grain products, fruits and fruit products.

[0025] In certain embodiments, the consumable, such as a meat analog, includes a high concentration of non-animal derived protein. The total amount of protein can be about 2% to about 15% by weight of the consumable, or about 2% to about 12% by weight, or about 3% to about 10% by weight, or about 4% to about 8% by weight, or about 5% to about 7% by weight, or about 6.4% to 6.5% by weight, or about 6.4% by weight of protein, or greater than 3% by weight, greater than 4% by weight, greater than 5% by weight, or greater than 6% by weight, or any range of percentages or specific percentages within these ranges.

[0026] off-flavor blocking compounds

[0027] According to the present disclosure, the off-flavor blocking compounds for use in the masking compositions as described herein can be selected from the group consisting of peptides, 1,3-propanediol, ethyl cyclohexanoate, and natural complex ingredients such as green coffee extract, molasses fraction, and hyaluronic acid. Additional off-flavor blocking compounds according to the present disclosure can include compounds from various plants such as chamomile, hibiscus, ginseng root, chicory root extract, and licorice extract.

[0028] In one embodiment, the term "peptide material" is understood to mean a protein hydrolysate and can contain all types of peptides of variable length as well as an amount of free amino acids resulting from the hydrolysis. The protein feedstock is hydrolyzed by one or more hydrolytic enzymes. In one example, an enzyme preparation having low exopeptidase activity is used to minimize the release of free amino acids and to improve the taste profile of the protein hydrolysate. In one embodiment, the peptide material has a molecular weight of about 150 to about 10,000 Daltons; while in yet another embodiment, the peptide material has a molecular weight of about 200 to about 5,000 Daltons. Further, the peptide material can be present in an amount of about 0.0001% to about 0.5%, or any individual number within this range; in yet another embodiment, the peptide material can be present in an amount of about 0.0005% to about 0.2%, or any individual number within this range; in yet another embodiment, the peptide material can be present in an amount of about 0.05% to about 0.5%, or any individual number within this range; in yet another embodiment, the peptide material can be present in an amount of about 0.1% to about 0.2%, or any individual number within this range; by weight of the masking composition. In one example, the peptide material can be derived from a pea protein. In yet another example, the peptide material can be derived from a rice protein.

[0029] In certain embodiments, the peptide material is subjected to enzymatic hydrolysis, wherein the peptide is contacted with one or more enzymes under conditions and for a period of time suitable for the enzyme(s) to at least partially break down the peptide. All enzymes should be food grade.

[0030] In one embodiment, the enzyme for enzymatic hydrolysis can for example be selected from proteolytic enzymes. Proteolytic enzymes catalyze the hydrolysis of proteins and peptides. Proteolytic enzymes include for example proteases (which hydrolyze proteins to form small peptides) and peptidases (which further hydrolyze small peptides to form amino acids). Proteolytic enzymes can for example have endopeptidase activity (attacking internal peptide bonds) and / or exopeptidase activity (attacking peptide bonds at the end of a protein or peptide such as an aminopeptidase or carboxypeptidase).

[0031] Proteolytic enzymes include for example proteases, peptidases, glutaminases (e.g. L-glutamine-amido-hydrolase (EC 3.5.1.2)), endoproteases, serine endopeptidases, subtilisin peptidase (EC 3.4.21.62), serine proteases, threonine proteases, cysteine proteases, aspartic proteases, glutamic proteases, trypsin, chymotrypsin (EC 3.4.21.1), pepsin, papain, and elastase.

[0032] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by EC number (Enzyme Commission number), each class containing various known enzymes of a certain reaction type. EC 3.4 contains enzymes acting on peptide bonds (peptidases / proteases) and EC 3.5 contains enzymes acting on carbon-nitrogen bonds other than peptide bonds.

[0033] Examples of EC 3.4 include for example the following: aminopeptidases (EC 3.4.11), dipeptidases (3.4.13), dipeptidyl peptidases (3.4.14), peptidyl-dipeptidases (3.4.15), serine-carboxypeptidases (3.4.16), metallo-carboxypeptidases (3.4.17), cysteine-carboxypeptidases (3.4.18), omega peptidases (3.4.19), serine-endopeptidases (3.4.21), cysteine-endopeptidases (3.4.22), aspartic-endopeptidases (3.4.23), metallo-endopeptidases (3.4.24), threonine-endopeptidases (3.4.25).

[0034] Examples of EC 3.5 include but are not limited to proteolytic enzymes cleaving linear amides (3.5.1), such as but not limited to glutaminases (EC 3.5.1.2).

[0035] Various proteolytic enzymes suitable for food grade applications are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, Bio-Cat, Valey Research (now a subsidiary of DSM), EDC (Enzyme Development Corporation), and the like. Some examples include: and Protease Aman (available from Novozymes); Protease Aman (available from Novozymes); Protease Aman (available from Novozymes); Protease Aman (available from Novozymes); Protease Aman (available from Novozymes); Protease Aman (available from Novozymes); Protease Aman (available from Novozymes).

[0036] Enzymatic hydrolysis will be carried out under conditions suitable for the relevant enzyme(s) in question. It will be apparent to the skilled person that the temperature and pH should be within a suitable range for the hydrolysis to occur to the desired extent. The length of incubation will vary accordingly, with shorter incubations where the conditions are closer to optimal. Ions can be present as required, if the enzyme(s) selected require or benefit from them. Agitation, such as stirring (e.g. at 50 to 500 rpm or 100 to 200 rpm), of the mixture being incubated can improve the hydrolysis.

[0037] Enzymatic hydrolysis can be carried out, for example, at a temperature less than the temperature at which the enzyme denatures. The temperature can be chosen, for example, to provide a desired rate of reaction. Enzymatic hydrolysis can be carried out, for example, at a temperature in the range of about 35°C to about 80°C. For example, enzymatic hydrolysis can be carried out at a temperature in the range of about 40°C to about 75°C, or about 45°C to about 70°C.

[0038] Enzymatic hydrolysis can be carried out, for example, at a pH at which the enzyme does not denature. The pH can be chosen, for example, to provide a desired rate of reaction. Enzymatic hydrolysis can be carried out, for example, at a pH in the range of about 7 to about 8.5, for example about 7.5 to about 8.5, for example about 7.9 to about 8.3.

[0039] The enzymatic hydrolysis can be carried out, for example, for a period ranging from about 1 hour to about 48 hours. For example, the enzymatic hydrolysis can be carried out for a period ranging from about 2 hours to about 48 hours, or from about 4 hours to about 36 hours, or from about 6 hours to about 24 hours, or from about 8 hours to about 16 hours.

[0040] In one embodiment, the peptide subjected to enzymatic hydrolysis can be, for example, an aqueous slurry. Thus, in certain embodiments, the method can include combining the aqueous slurry with water and a buffer solution prior to the enzymatic hydrolysis. In one embodiment, the reaction mixture after incubation is cooled to room temperature and the mixture is subjected to a separation step (e.g., centrifugation) to recover the supernatant. In accordance with the present disclosure, the supernatant can be maintained in liquid form as is or converted to a powder using mild conditions such as spray drying or lyophilization.

[0041] In yet another embodiment, it has been surprisingly and unexpectedly discovered that 1,3- propanediol can be used alone or in combination with other off-note blocking compounds in a masking composition to reduce or eliminate off-notes from non-animal derived proteins. 1,3- propanediol is a polar compound that can be made from corn sugar. Generally, the amount of 1,3- propanediol included in a consumable is such that the 1,3-propanediol itself does not provide flavor to the food or beverage and is not perceived by taste to be included in the product. For example, the amount of 1,3-propanediol included is generally considered to be below the flavor threshold that is perceptible to the average consumer's senses. In other words, a comparative product that does not contain 1,3-propanediol would not be perceptibly distinguishable in taste from a product that contains 1,3-propanediol. 1,3-Propanediol is commercially available as 1,3-Propanediol is commercially available as ZENESOL® from DuPont Tate & Lyle BioProducts (Wilmington, Del.), although other sources of 1,3-propanediol can be used.

[0042] According to certain embodiments, the amount of 1,3-propanediol present in a meat analogue product or other non-animal protein containing consumable can be at a concentration of at least about 10 ppm to about 1000 ppm. According to certain embodiments, the amount of 1,3-propanediol can be at a concentration of at least about 50 ppm to about 500 ppm. According to certain embodiments, the amount of 1,3-propanediol can be at a concentration of at least about 100 ppm to about 300 ppm. According to certain embodiments, the amount of 1,3-propanediol can be at a concentration of about 100 ppm.

[0043] In yet another embodiment, it was surprisingly and unexpectedly discovered that ethyl cyclohexanoate can be used alone or in combination with other off-note blocking compounds in a masking composition to reduce or eliminate off-notes from non-animal derived proteins. Ethyl cyclohexanoate, sometimes referred to as ethyl cyclohexylcarboxylate (CAS 3289-28-9; FEMA No 3544), is known to be present in various natural oils, for example in virgin olive oil (see, e.g., Reiners et al, J. Agric. Food Chem. 1998, 46, 2754-2763) and rum (see Franitza et al, J. Agric. Food Chem. 2016, 64, 637-645). The compound has a very low odor threshold of about 1 ppt (Gary R. Takeoka et al, Lebensm.-Wiss.u.-Technol., 24, 569-570 (1991).

[0044] It was surprisingly discovered that ethyl cyclohexanoate provides masking of certain off-notes, especially non-animal derived protein off-notes, when used near its odor detection threshold (about 0.5 ppt (ng / L) to about 20 ppt (ng / L) (including 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 5, 7.5, 8, 9, 10, 12, 14, 15, 16, 18 ppt (ng / L)). Adding higher concentrations (e.g., 50 ppt or more (such as 75 ppt, 100 ppt, 150 ppt, 175 ppt)) provides significant effects on a number of off-note characteristics, but also brings in certain fruity notes. Depending on the consumable, these fruity notes are desirable or less desirable.

[0045] The amount of ethyl cyclohexanoate needed to achieve a noticeable effect depends primarily on the amount of non-animal derived protein present in the consumable product. For example, adding up to 20 ppt (e.g., 0.5 ppt to about 15 ppt) ethyl cyclohexanoate to a consumable containing about 3 wt% non-animal derived protein achieves good results. As a further example, meat analog consumables (e.g., meat slices, meat chunks, hamburgers, sausages, "meat balls" and "meat" ready meals) can be described that contain about 15-50 wt% (such as 17, 20, 25, 30, 35, 40, 45 wt%) non-animal derived protein. To such consumables containing high amounts (about 15 wt% to about 50 wt%) of non-animal derived protein, up to 250 ppt ethyl cyclohexanoate can be added to achieve good results.

[0046] Thus, in a further embodiment there is provided a consumable comprising a non-animal derived protein and ethyl cyclohexanoate, characterised in that the consumable comprises up to about 1 ng (including 0.005, 0.01, 0.05, 0.1, 0.25, 0.3, 0.5, 0.5, 0.75 ng) ethyl cyclohexanoate per 1 gram of non-animal derived protein.

[0047] In yet another embodiment, it has surprisingly and unexpectedly been found that natural complexing ingredients such as green coffee extract, molasses fraction and hyaluronic acid can be used alone or in combination with other off-flavour blocking compounds in a masking composition to reduce or eliminate off-flavours from non-animal derived proteins.

[0048] According to the present disclosure, one or more off-flavour blocking compounds can be added directly to a consumable product comprising a non-animal derived protein, or can be mixed with other food additives such as flavourings, stabilisers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, sweeteners and colourings in an earlier step, or can be embedded in a matrix material in a first step before being mixed into the consumable product.

[0049] Masking agents

[0050] According to the present disclosure, masking agents are used in combination with the off-flavour blocking compounds disclosed above to form a composition suitable for blocking, masking or modifying undesirable off-flavours in particular non-animal derived proteins. Masking or blocking undesirable flavour properties has been carried out for many years in food and beverage development. Historically, this has involved covering bitter flavours and modulating flavour perception with more sugar or fat. Chefs simply "over-flavour" their products to mask the offensive taste. These traditional methods are wholly unsatisfactory, particularly for health conscious consumers where reduced fat and sugar content is a common goal.

[0051] Various non-animal proteins provide undesirable off-flavours. In particular, the undesirable off-flavours are beany, bitter, grassy, astringent, earthy, chalky and rancid off-flavours from pea and soy proteins. The term off-flavour refers to the unpleasant flavour and aftertaste that develops over time after consuming a consumable product. The addition of off-flavour blockers will block, mask or modify the off-flavours and make them less noticeable or unnoticeable. The non-animal proteins will thereby lose their beany / bitter / grassy / astringent / earthy / chalky / rancid flavours.

[0052] According to one embodiment, suitable masking agents for use according to the present disclosure include fatty acids, including but not limited to nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic acid and hexanoic acid.

[0053] In yet another embodiment, suitable masking agents include carbonyl compounds including, but not limited to, acetone, levulinic aldehyde, 2-heptanone, 2-nonanone, 2- undecanone, and cis-4-heptenal. In yet another embodiment, suitable off-flavor blocking compounds include sulfur including, but not limited to, isothiocyanate, methyl sulfide, diallyl disulfide, propenyl disulfide, dimethyl sulfide, dimethyl trisulfide, and garlic ingredient extract. In yet another embodiment, sulfur components can be present in sulfur-containing oils such as, for example, garlic oil, onion oil, mustard oil, and horseradish oil.

[0054] In yet another embodiment, suitable masking agents include brown sweeteners including, but not limited to, maltol, vanillin, cyclopentenolone, furaneol, vanilla extract, vanilla derivatives, caramel extract, and condensed milk derivatives.

[0055] In yet another embodiment, suitable masking agents include esters including, but not limited to, ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl decanoate, ethyl dodecanoate, ethyl myristate, ethyl palmitate, and ethyl oleate. In yet another embodiment, suitable masking agents include sweeteners including, but not limited to, steviol glycosides such as rebaudioside; rebusodide, malterer extract, mogroside V, erythritol, glucosylated steviol glycosides, honey distillate, and sugar distillate.

[0056] In yet another embodiment, suitable masking agents include lactones including, but not limited to, gamma decalactone, delta decalactone, delta dodecalactone, gamma undecalactone, and massoia lactone. In yet another embodiment, masking agents include juice derivatives including, but not limited to, strawberry, cucumber, apple, cherry, kiwi, and apricot juice derivatives.

[0057] According to one embodiment, suitable masking agents for use in accordance with the present disclosure include terpenes, including but not limited to, Fenchol, Terpinenol, Caryophyllene, Borylene, Farnesene, and Farnesol. In yet another embodiment, suitable terpenes include, but are not limited to, carotenes (such as, for example, a-carotene, β-carotene, γ-carotene, δ-carotene, lycopene, phytofluene, phytoene, astaxanthin, lutein, violaxanthin), monoterpenes (such as, for example, limonene, bomeol), sesquiterpenes (such as, for example, caryophyllene, β-caryophyllene, zingiberene), saponins, lipids including: phytosterols, campesterol, β-sitosterol, γ-sitosterol, stigmasterol), tocopherols (vitamin E), and omega-3, -6, and -9 fatty acids (such as, for example, gamma-linolenic acid), triterpenes (such as, for example, oleanolic acid, ursolic acid, betulinic acid, mornic acid), a-pinene, cis-β-ocimene, and borylene (such as a-borylene and γ-borylene.

[0058] In one example, the masking composition can include a masking agent in an amount of from about 0.00000001% to about 0.0025% or any individual number within this range; in yet another embodiment, the masking composition can include a masking agent in an amount of from about 0.0000001% to about 0.0015% or any individual number within this range; in yet another embodiment, the masking composition can include a masking agent in an amount of from about 0.000001% to about 0.001% or any individual number within this range; in still yet another embodiment, the masking composition can include a masking agent in an amount of from about 0.00001% to about 0.0005% or any individual number within this range, by weight of the consumable.

[0059] According to yet another embodiment, the masking composition can include a plurality of masking agents, including, for example, 5, 6, 7, 8, 9, 10, or more masking agents. In certain embodiments, the masking composition includes at least five masking agents; in yet another embodiment, the masking composition includes at least ten masking agents; in yet another embodiment, the masking composition includes at least ten masking agents.

[0060] The masking composition can include the off-note blocking compound and the masking agent in a weight ratio of about 500 to 1 ; in yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 100 to 1 ; in yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 75 to 1 ; in yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 50 to 1 ; in still yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 25 to 1 ; in still yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 10 to 1 ; in still yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 5 to 1 ; and in still yet another embodiment, the off-note blocking compound and the masking agent can be included in a weight ratio of about 2.5 to 1.

[0061] In one embodiment, the masking composition can be included in a consumer product in an amount of about 0.001% to about 1.0% or any individual number within this range; in yet another embodiment, it can be included in a consumer product in an amount of about 0.05% to about 0.5% or any individual number within this range; in yet another embodiment, it can be included in a consumer product in an amount of about 0.1% to about 0.25 or any individual number within this range, by weight of the consumer product.

[0062] Flavoring agent

[0063] In one embodiment, the masking composition can optionally include a flavoring agent. "Flavoring agent" means a composition produced by flavorists using methods known to those skilled in the art, which is a mixture of taste substances, aroma compounds, and sensates. Examples of suitable flavoring agents include natural flavoring agents, artificial flavoring agents, spices, seasonings, and the like. Exemplary flavoring agents include synthetic flavor oils and flavoring aromatics and / or oils, oil resins, essences, and flavorings, and combinations comprising at least one of the foregoing.

[0064] Flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, sage oil, mace, oil of peppers, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences, including apple, pear, peach, grape, raspberry, blackberry, currant, blueberry, strawberry, cherry, plum, apricot, pineapple, mango, papaya, and the like.

[0065] Additional exemplary flavors imparted by flavoring agents include dairy flavors, creamy flavors, cheese flavors, sour cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese mint flavors; spicy flavors, such as asafetida flavors, amomum flavors, anise flavors, angelica flavors, aniseed flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, marjoram flavors, pimento flavors, clove flavors, pepper flavors, coriander flavors, sassafras flavors, savory flavors, prickly ash flavors, perilla flavors, dill flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, pepper flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi (Japanese horseradish) flavors; nut flavors, such as almond flavors, hazelnut flavors, macadamia nut flavors, peanut flavors, pecan flavors, pistachio flavors, and walnut flavors; floral flavors; and vegetable flavors, such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors.

[0066] According to certain embodiments, the flavoring agents can also include (be capable of using) aldehydes and esters such as cinnamyl acetate, cinnamic aldehyde, diethyl acetal of lemon aldehyde, dihydrocarvyl acetate, eugenyl methyl ether, p-methylamisol, and the like. Other examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral (lemon, lime), i.e., alpha-citral (lemon, lime), neral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruit flavors), butyraldehyde (butter), valeraldehyde (butter), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butanal (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyl octanal (green fruit), and 2-dodecenal (citrus, mandarin), and the like.

[0067] Generally, any flavoring or food additive such as those described in "Chemicals Used in Food Processing," published by the National Academy of Sciences, Publication 1274, pages 63-258, can be used. This disclosure is incorporated herein by reference.

[0068] The masking composition can include from about.01% to about 6.0% or any individual number in this range by weight of a flavoring agent; in yet another embodiment, from about 0.1% to about 1.0% or any individual number in this range by weight of a flavoring agent; in still yet another embodiment, from about 0.2% to about 0.5% or any individual number in this range by weight of a flavoring agent.

[0069] Use

[0070] The masking composition obtained and / or obtainable by the methods described herein can be added, for example, to a consumable / food product (e.g., as part of a flavoring composition) to improve the mouthfeel of the consumable and / or reduce / mask off-notes of the consumable.

[0071] Generally, "mouthfeel" refers to the complex perception experienced in the mouth, which is influenced by the aroma, taste and texture of food and drink. However, from a technical perspective, mouthfeel perception is particularly related to physical (e.g. tactile, temperature) and / or chemical (e.g. pain) characteristics perceived in the mouth via the trigeminal nerve. Accordingly, they are the result of oral somatosensory stimulation and involve mechanoreceptors, nociceptors and thermoreceptors located in the oral mucosa, lips, tongue, cheeks, palate and throat.

[0072] Mouthfeel perception includes, for example, one or more of the following textures: astringent, burning, cold, numbing, slimy, spicy, fatty, oily, gummy, foamy, melting, sandy, powdery, wet, sour, lingering, metallic, body, body sweat, carbonated, cooling, warming, hot, juicy, dry, numbing, tingling, salivating, soft, sticky, fullness, cling, density, breakability, granularity, sandiness, gumminess, hardness, heaviness, moisture absorption, moisture release, drooling, mouth-coating, roughness, smoothness, slipperiness, uniformity, bite uniformity, chew uniformity, viscosity, fast diffusion, body, salivating, and retention.

[0073] "Improving mouthfeel" means enhancing any one or more of the desired mouthfeel perceptions and / or reducing any one or more of the undesired mouthfeel perceptions.

[0074] "Masking off-notes" means reducing the intensity and / or length of perception of an undesired characteristic in a food product as analyzed by a trained panel comparing a food product comprising an off-note masking ingredient to a food product without the off-note masking ingredient.

[0075] According to other embodiments, the disclosed methods can be used to reduce or eliminate off-flavors from non-animal derived proteins such as plant proteins. Exemplary plant proteins include soy proteins and pea proteins. As used herein, soy includes all consumables containing soy in any form, including soy oil used alone, in combination, for example, as a nutraceutical or as a pharmaceutical, soy curd, soy milk, soy fat or soy paste. Plant proteins can include plant proteins from algae (such as Spirulina), beans (such as black beans, white kidney beans, haricot beans, lentils, lima beans, navy beans, soybeans, white beans), broccoli, edamame, nuts (such as almonds, Brazil nuts, cashews, peanuts, walnuts, hazelnuts, pine nuts, pecans), peas (such as cowpeas, chickpeas, green peas), potatoes, oatmeal, seeds (such as chia, flax, pumpkin, sesame, sunflower), grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa), gluten (i.e., based on wheat gluten), tempeh, tofu, mycoprotein or fungal protein; insect and leaf proteins, and mixtures thereof.

[0076] According to other embodiments, the disclosed masking compositions can be used to reduce or eliminate off-flavors from meat analog products containing non-animal proteins. A "meat analog" is a food product that approximates the appearance, texture, and / or chemical characteristics of certain types of meat. The term meat analog includes those prepared with structured plant proteins (TVP), high moisture meat analog (HMMA), and low moisture meat analog (LMMA) products.

[0077] Meat analog compositions and extrusion processes

[0078] Food scientists have invested significant time in developing methods to prepare acceptable meat-like food applications (such as beef, pork, poultry, fish, and shellfish analogs) from a wide variety of non-animal proteins. One such approach is to structure meat analogs into a fibrous form (e.g., by extrusion processing). The resulting analog products exhibit improved meat-like visual appearance and improved texture.

[0079] Meat analog products are prepared with high moisture content and provide products that mimic the structure of animal meat fibers and have desirable meat-like moisture, texture, mouthfeel, flavor, and color.

[0080] Protein structuring is the development of texture or structure via processes involving heat and / or shear and hydration. The texture or structure will be through protein fiber formation which will provide a meat-like appearance and perception at consumption. The mechanism of protein structuring begins with hydration and unfolding of the given protein by breaking the intramolecular binding forces with heat and / or shear. The unfolded protein molecules are aligned and bonded through shear to form the characteristic fibers of the meat-like product. In one embodiment, the polar side chains of the amino acids bond with the linear protein molecule and these bonds will cause the protein molecules to align to form the characteristic fibers of the meat-like product.

[0081] To make non-animal proteins palatable, structuring into fibrous meat analogs has been an accepted approach, for example by extrusion processing. Due to its versatility, high production capacity, energy efficiency and low cost, extrusion processing is widely used in the modern food industry. Extrusion processing is a multi-step and multi-functional operation that results in mixing, hydration, shear, homogenization, compression, deaeration, pasteurization or sterilization, stream alignment, shaping, expansion and / or fiber formation. Ultimately, the non-animal proteins, which are generally introduced into the extruder as a dry blend, are processed to form a fibrous material.

[0082] Recent developments in extrusion technology have focused on structuring non-animal proteins into fibrous meat substitutes using twin-screw extruders under high-moisture (40-80%) conditions. In the high-moisture twin-screw process (also known as "wet extrusion"), the raw materials (mainly non-animal proteins such as soy and / or pea proteins) are mixed and fed into a twin-screw extruder, where a suitable amount of water is given and the total ingredients are further blended, and then melted by the thermal-mechanical action of the screws. The strong delamination tendency, laminar flow and rearrangement of large protein molecules within the long slit cooling die of the extruder contribute to the formation of fibrous structures. The resulting wet extruded product tends to exhibit an improved whole muscle-like visual appearance of meat and improved palatability. Thus, this extrusion technology shows promise in structuring non-animal proteins to meet the increasing consumer demand for healthy and tasty foods.

[0083] The structuring process can also include spinning, simple shear flow, and simple shear flow and heating in a Couette cell ("Couette cell" technology). The spinning process consists of unfolding protein molecules in a high alkaline pH solution, and coagulating the unfolded protein molecules by spraying the protein alkaline solution into an acid bath. The spraying is done through a plate with many fine orifices. Upon contact with the acid medium, the proteins coagulate to form fibers. The fibers are then washed to remove the remaining acid and / or salts formed during the process. The Couette cell is a cylindrical-based device, where the inner cylinder rotates while the outer cylinder is stationary, and can be easily scaled up. The Couette cell operates under the same principle of forming protein fibers: heat and shear are applied to the protein in the space between the stationary cylinder and the rotating cylinder.

[0084] With respect to simple shear flow and heating in a Couette cell, the process is capable of inducing a fibrous structural pattern in a mixture of non-animal protein particles under mild process conditions. The process is described in "On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers", Journal of Food Engineering 169 (2016) 205-213, which is incorporated herein by reference.

[0085] Meat analogue products having qualities similar to whole muscle animal meat (e.g., texture, moisture, mouthfeel, flavor, and color) can be produced using non-animal proteins formed using extrusion under relatively high moisture conditions. In one embodiment, a meat analogue product can include non-animal proteins, one or more of flour, starch, and edible fiber, an edible lipid material.

[0086] In certain compositions, the amount of non-animal protein included in the mixture to be extruded includes no more than about 90% by weight of the dry ingredients. For example, the amount of non-animal protein present in the ingredients used to prepare a meat analogue product according to the present disclosure can range from about 3% to about 90% by weight of the dry ingredients. In yet another embodiment, the amount of non-animal protein present in the ingredients used to prepare a meat analogue product according to the present disclosure can range from about 10% to about 80% by weight of the dry ingredients. In other embodiments, the amount of non-animal protein present in the dry ingredients used to prepare a meat analogue product according to the present disclosure can range from about 25% to about 50% by weight. In still other embodiments, the amount of non-animal protein present in the dry ingredients used to prepare a meat analogue product according to the present disclosure can be about 40%.

[0087] The term "dry ingredients" includes all of the ingredients in the mixture to be extruded, except for water added and ingredients added with the added water (i.e., "wet ingredients").

[0088] In addition to the foregoing, the meat analogue product includes a relatively high amount of water. In one embodiment, the total moisture level of the mixture controlled for extrusion to produce the meat analogue product is such that the meat analogue product has a moisture content of at least about 50% by weight. To achieve the high moisture content described above, water is generally added to the ingredients. While a relatively high moisture content is desirable, it can not be desirable for the meat analogue product to have a moisture content significantly greater than about 65%. As such, in one embodiment, the amount of water added to the ingredients and the extrusion process parameters are controlled such that the meat analogue product (after extrusion) has a moisture content of about 40% to about 65% by weight.

[0089] Suitable extrusion equipment for carrying out the described processes is commercially available, and includes, among others, twin barrel, twin screw extruder equipment such as Wenger Model TX 52 manufactured by Wenger (Sabetha, Kansas) or Clextral Model BC21 manufactured by Clextral (France).

[0090] The screws of a twin screw extruder can rotate in the same direction or in opposite directions within the barrel. Screw rotation in the same direction is referred to as single flow or co-rotating, while screw rotation in opposite directions is referred to as double flow or counter-rotating. The speed of the screw(s) of an extruder can vary depending on the particular equipment; however, it is generally in the range of about 100 to about 750 revolutions per minute (rpm). Generally, as the screw speed increases, the density of the extrudate will decrease. The extrusion equipment contains screws assembled from rod and flighted sections, as well as paddles and ring-type shear elements, which are recommended by extrusion equipment manufacturers for extruding non-animal protein materials.

[0091] The extrusion equipment generally includes a plurality of heating zones through which the protein mixture is conveyed under mechanical pressure before exiting the extrusion equipment through an extrusion die. The temperature in each successive heating zone is generally about 10°C to about 70°C greater than the temperature of the preceding heating zone. In one embodiment, the dry premix is transferred through a plurality of heating zones within the extrusion equipment, wherein the protein mixture is heated to a temperature of about 25°C to about 160°C, such that the molten extruded mass enters the extrusion die at a temperature of about 160°C. In one embodiment, the protein mixture is heated to a temperature of about 65°C, about 95°C, about 150°C, and about 160°C in each heating zone.

[0092] The pressure in the extruder barrel is generally in the range of about 30 psig to about 500 psig, or more particularly about 50 psig to about 300 psig. Generally, the pressure in the last two heating zones is in the range of about 50 psig to about 500 psig, even more particularly about 50 psig to about 300 psig. The barrel pressure depends on a number of factors, including, for example, the extruder screw speed, the rate of mixture feed to the barrel, the rate of water feed to the barrel, and the viscosity of the molten mass within the barrel.

[0093] Water is injected into the extruder barrel with additional "wet ingredients" to hydrate the non-animal protein mixture and to facilitate the structuring of the protein. As an aid in forming the molten extruded mass, water can act as a plasticizer. Water can be introduced to the extruder barrel via one or more injection nozzles. The rate of water introduction to the barrel is generally controlled to facilitate the production of an extrudate having the aforementioned desirable characteristics, such as an extrudate having the moisture content described above.

[0094] Structured plant protein (TVP) / low moisture meat analog (LMMA)

[0095] Structured plant proteins (TVPs) can be defined as food products prepared from edible protein sources that possess structural integrity and identifiable texture, enabling the individual units to resist hydration during cooking and other processes used in the preparation of food for consumption. Most TVPs currently produced are manufactured using extrusion technology. These TVPs are often rehydrated with 60-65% water and blended with other ingredients, including but not limited to binders, meat, other TVPs, flavorings, excipients, fats, oils, or seasonings.

[0096] Low-moisture meat analogues (LMMAs) are most typically cut to finished size and shape at the extruder die using extruder cutters. After extrusion, they are dried to remove moisture, improving storage, handling, and shelf stability. These LMMAs are often rehydrated with 60-70% moisture. Additionally, other food ingredients can be added to improve the functionality and appearance of the finished product, including but not limited to oils, other proteins, salts, seasonings, flavorings, masking agents, enhancers, or binders. Generally, rehydrated LMMAs contain 40-80% water, 0-25% oil, and 5-30% protein.

[0097] Typical formulations of LMMA contain water, protein concentrate, protein isolate, oil, binders (such as cellulose, active wheat gluten), and flavorings, masking agents, seasonings, etc., which provide a taste and texture closer to animal meat products. Example

[0098] The following embodiments are provided for illustrative purposes only and are not intended to limit the invention, as many variations of the invention are possible without departing from the spirit and scope of this disclosure.

[0099] Pea protein isolate ( F85M, Roquette, Lessm, France) or ( M9 (Coscura, Belgium) and pea fiber (Pea Fiber I50M, Roquette, Lesstrem, France) and salt are used as ingredients and mixed for 1 to 5 minutes to form a base (i.e., control) dry feed formulation. Oils such as sunflower oil, safflower oil, rapeseed oil, brassica oil, olive oil and water can be used as ingredients and injected via a pump connected to a side injection port of the extruder barrel.

[0100] Extrusion was performed using a pilot scale, co-rotating, intermeshing, twin-screw food extruder (Wenger TX 52 model manufactured by Wenger (Sabetha, Kansas)). The raw material was fed to the extruder using a continuous dry feeding device. During operation, water was injected into the extruder through the inlet by a variable capacity vacuum pump. The pump was pre-calibrated and adjusted so that the extrudate moisture content was 52.5%. The screw speed was set to 250 rpm. A long cooling die was attached at the end of the extruder with dimensions of 3 in x ½ in x 48 in (W x H x L).

[0101] Four different meat analog products were prepared via extrusion (Examples 1-5) as shown in Table 1 below. Example 1 was the control; Example 2 was the control + masking agent A (combination of pea peptides and green coffee extract + masking agent); Example 3 was the control + masking agent B (combination of pea and rice peptides and green coffee extract + masking agent); Example 4 was the control + masking agent C (combination of peptides, green coffee extract and molasses fraction + masking agent); and Example 5 was the control + masking agent D (1,3 propanediol + masking agent). A bench panel taste panel (consisting of 10-15 panelists) was employed and the panelists were asked to record differences in sensory attributes between the control and the example samples, with particular attention to off-flavors (reduction or difference) and savory taste.

[0102] Table 1 Meat analog compositions

[0103]

[0104] 10-15 panelists conducted a taste test of the meat analog compositions of Examples 1-5, 5 of which were chefs and they were asked to describe the meat analogs in comparison to the control.

[0105] Table 2

[0106]

[0107] As can be seen from Table 2 above, the samples containing the off-flavor blocking compounds and masking agents were found to have less off-flavor and less beany, less bitter and less astringent than the control.

[0108] Four different low moisture TVP products (meat analog burgers) were prepared as shown in Table 3 below (Examples 6-11). Example 6 was the control; Example 7 was the control + masking agent A (combination of peptides and green coffee extract + masking agent); Example 8 was the control + masking agent B (combination of pea peptides and green coffee extract + masking agent); Example 9 was the control + masking agent C (combination of pea and rice peptides, green coffee extract and molasses fraction + masking agent); Example 10 was the control + masking agent D (1,3 propanediol + masking agent); and Example 11 was the control + masking agent E (ethyl cyclohexanoate + masking agent).

[0109] The protein concentrate was hydrated with a portion of the water. An emulsion was prepared with the water, oil and a portion of the dry ingredients including the hydrocolloid. The hydrated protein concentrate, emulsion and remaining ingredients were mixed until thoroughly blended and then formed into burger patties. The raw burgers were cooked on a stove with 3.5% oil to an internal temperature of 160 F.

[0110] A test panel (consisting of 10-15 panelists) was used to taste the samples and the panelists were asked to record differences in sensory attributes between the control and example samples, with particular attention to off-flavors (reduction or difference) and minty flavor.

[0111] Table 3

[0112] Low moisture TVP

[0113]

[0114] T70S

[0115] 2 Remypro N80+

[0116] F85M

[0117] Taste testing of the TVP compositions of Examples 6-10 was performed by 10-15 panelists, 5 of which were chefs and were asked to describe the samples in comparison to the control.

[0118] Table 4

[0119]

[0120] As can be seen from Table 4 above, samples containing the off-flavor blocking compound and masking agent were found to have less off-flavor and less beany flavor, less bitter flavor and less earthy flavor in comparison to the control. Additional evaluations indicated that the masking agents provided a fresher, more neutral profile and increased umami and minty flavor in the burgers. The same results were achieved in Table 3 by replacing the pea protein with soy protein.

[0121] High moisture structured protein - post extrusion addition of a masking agent

[0122] The high moisture pea protein strips of Example 1 were used to test the effectiveness of post extrusion addition of a masking agent. The blank strips were tenderized and vacuum brined with 20% water / masking agent brine. Masking agents A, B, C, D and E were evaluated at 0.1%. After brining, each strip was cooked on a stove for 6% oil until the internal temperature reached 160 F.

[0123] The high moisture pea strips were blind tasted by 7 trained tasters and they were asked to describe each strip and rate the specific attributes of each strip. A blind blank was also included in each tasting to eliminate any bias. The strips with masking agents A, B, C, D or E all had lower scores for off flavors (such as pea flavor, astringency, bitterness, beany flavor and earthy flavor) compared to the blank and the blind blank.

[0124] The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range surrounding that value. For example, a dimension disclosed as "40 mm" is intended to mean "about 40 mm."

[0125] While particular embodiments of the present application have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the application. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this application.

Claims

1. A masking composition for masking unpleasant aftertastes produced after consuming non-animal-derived proteins, comprising: One or more unpleasant aftertaste blocking compounds selected from pea peptides, rice peptides and combinations thereof, and raw coffee extracts in combination thereof; and One or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, brown sweeteners, esters, lactones, juice derivatives, and combinations thereof; The fatty acids thereon are selected from nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic acid, hexanoic acid, and combinations thereof; The carbonyl compound is selected from acetone, acetylpropionyl, 2-heptanone, 2-nonanone, 2-undecaneone, cis-4-heptenal, and combinations thereof; The sulfur compound is selected from isothiocyanates, methyl sulfides, diallyl disulfides, allyl disulfides, dimethyl sulfides, dimethyl trisulfides, garlic extracts, and combinations thereof. The brown sweetener is selected from maltol, vanillin, cyclopentenolone, furanone, vanilla extract, vanilla derivatives, caramel extract, condensed milk derivatives, and combinations thereof; The esters mentioned therein are selected from ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl decanoate, ethyl dodecanoate, ethyl myristate, ethyl palmitate, and combinations thereof; The lactones mentioned are selected from γ-decanolide, δ-decanolide, δ-dodecanolide, γ-undecanolide, masoyalactone, and combinations thereof; and The terpenes mentioned therein are selected from ferrugin, terpineol, caryophyllene, bisabolene, farnesene, farnesol and combinations thereof; The unpleasant aftertaste blocking compound to masking agent was present in a weight ratio of 2.5:1 to 25:

1.

2. The masking composition according to claim 1, wherein the weight ratio of the unpleasant aftertaste blocking compound to the masking agent is 5:1 to 10:

1.

3. Meat analogues, including: Non-animal-derived protein; The masking composition according to claim 1; and Flavoring agent.

4. The meat analogue of claim 3, wherein the non-animal-derived protein is pea protein.

5. The meat analogue of claim 3, wherein the non-animal-derived protein is soy protein.

6. The meat analogue of claim 3, wherein the masking composition is present in an amount of 0.01% to 1.0% by weight of the consumer product.

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