Method for improving flavor of artificial meat

Abstract

A method for preparing artificial meat having an improved early and long-lasting flavor, said method comprising the steps of: a) adding at least one first flavorant to a hydration step of non-animal derived proteins, and b) adding at least one second flavorant to a further ingredient addition step, wherein steps a) and b) can be performed in any order.

Description

Technical Field

[0001] The present disclosure relates to methods of providing realistic upfront and long-lasting flavors to analog meat products. Background Art

[0002] The flavor industry is constantly striving to enhance, improve or change the flavor characteristics of consumer products. Many consumer products contain added flavorants to provide products with a desired taste and enhance the overall flavor perception of the product in the mouth. Artificial meats prepared according to known methods generally provide unbalanced flavors and impacts. In particular, such artificial meat products i) impart a poor upfront flavor or impact, or ii) impart a high upfront flavor but lack a flavor impact after chewing several times. Therefore, there is still a need for methods of preparing artificial meats with balanced and realistic flavor characteristics. SUMMARY OF THE INVENTION

[0004] The present invention discloses a method for preparing an analog meat with improved upfront and lasting flavor, the method comprising the steps of: a) adding at least one first flavoring agent to a hydration step of a non-animal derived protein, b) adding at least one second flavoring agent to a further ingredient addition step, wherein steps a) and b) may be performed in any order.

[0005] Also disclosed is a meat analog obtained by a process comprising the steps of: a) adding at least one first food flavor to a hydration step of a non-animal derived protein, b) adding at least one second food flavor to a further ingredient addition step, wherein steps a) and b) may be performed in any order.

[0006] The present invention also discloses a method for providing simulated meat with a realistic meat flavor having both an upfront flavor and a lasting flavor, the method comprising the following steps: a) adding at least one first edible flavoring agent to a hydration step of a non-animal derived protein, and b) adding at least one second edible flavoring agent to a further ingredient addition step, wherein steps a) and b) may be performed in any order.

[0007] These and other features, aspects and advantages of particular embodiments will become apparent to those skilled in the art from a reading of this disclosure.

[0008] Detailed Description

[0009] The following sets forth a broad description of many different embodiments of the present disclosure. This description is to be construed as exemplary only and does not describe every possible embodiment, as it would be impractical, if not impossible, to describe every possible embodiment. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be deleted, combined, or substituted, in whole or in part, for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments may be implemented using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims.

[0010] The present disclosure is based on the surprising discovery that improved overall flavor and sensory experience can be achieved in artificial meat products using the disclosed method. Typically, flavoring agents are added at one stage in the production of artificial meat. It has been found that artificial meat prepared by adding at least one first flavoring agent in the protein hydration step and at least one second flavoring agent in the further ingredient addition step provides a realistic meat flavor with both upfront and lasting flavor impact. The method also provides the preparation of artificial meat with realistic meat characteristics and enhanced juiciness, texture and mouthfeel.

[0011] The flavor of a consumer product consists of two parts: fragrance and taste. Generally, what is felt in the nasal cavity through the olfactory epithelium is called "fragrance", while the term "taste" is generally used to describe the sensory impact felt by the mouth, particularly the tongue. The flavor sensation experienced during consumption, particularly the taste, provides a final analysis of the food before the food is ingested. In certain non-limiting embodiments, the sensory experience of a person exposed to a flavor can be classified as a characteristic experience of a specific flavor. For example, a flavor can be identified by a person as, but not limited to, flavors such as smoke, cheese, and meat.

[0012] As used herein, the term "taste" is used to describe the sensory response associated with taste receptors. The quality of taste can be expressed as an interplay of descriptors, for example, "meaty" associated with a savory sensation; "texture" associated with a combination of heaviness, richness, creaminess, and / or lipid sensations on the tongue; and "longevity" associated with how long the complete integrated sensory experience retains itself in the mouth after swallowing. This list of descriptors is not limiting, and the descriptors may vary depending on the application.

[0013] The term "impact" is used herein to describe the overall intensity of the sensory response of a taste as defined above.

[0014] Artificial meat is a food that is close to the aesthetic properties (such as appearance, flavor and texture), chemical properties and cooking properties of a certain type of meat. Artificial meat is also called animal protein analogs, meat substitutes, meat substitutes, mock meat, faux meat, imitation meat, vegetarian meat or vegan meat in the food industry. Artificial meat is increasingly needed by health-conscious non-vegetarians, vegetarians, vegans, people who follow religious dietary restrictions, people who seek fat reduction in their diets, people who seek to reduce or eliminate processed real meat consumption, and other people who seek to reduce meat consumption for other ethical or nutritional reasons and achieve fat reduction while maintaining the same fat sensation.

[0015] The present invention discloses a method for preparing analog meat with improved upfront and lasting meaty flavor, the method comprising the steps of: a) adding at least one first food flavor to a hydration step of non-animal derived protein, b) adding at least one second food flavor to a further ingredient addition step, wherein steps a) and b) can be performed in any order.

[0016] In certain embodiments, the at least one first flavorant in the hydrating step is the same or different from the at least one second flavorant in the further ingredient adding step. In certain embodiments, the at least one first flavorant in the hydrating step is the same as the at least one second flavorant in the further ingredient adding step. In certain embodiments, the at least one first flavorant in the hydrating step is different from the at least one second flavorant in the further ingredient adding step.

[0017] In certain embodiments, the at least one first flavorant in the hydrating step and / or the at least one second flavorant in the further ingredient adding step is selected from the group consisting of chicken flavors, beef flavors, wagyu flavors, pork flavors, veal flavors, duck flavors, goose flavors, lamb flavors, turkey flavors, fish flavors, seafood flavors, and mixtures thereof. Suitable flavors are commercially available from Givaudan Flavors Corp. (Cincinnati, Ohio).

[0018] "Flavor" means a composition produced by a perfumer using methods known to those skilled in the art, which can be a mixture of tastants, aromatic compounds and / or sensates. The flavorant can be a liquid, gel, colloid or granular solid, such as an oil, extract or oleoresin, etc. In certain embodiments, the flavorant may include any one or more food-grade flavorants that are substantially insoluble in water. In certain embodiments, at least one non-aqueous flavorant is added to the hydration step and / or the further ingredient addition step. Examples of flavorants, particularly aromatic or volatile flavorants, are, for example, essential oils, and other volatile flavorants, such as delicious flavorants.

[0019] The hydration step and the further component addition step may include a sufficient amount of at least one edible flavor to impart the desired level of flavor or taste. In the hydration step and / or the further component addition step, a single edible flavor or a combination of two or more edible flavors may be included to prepare various artificial meat products with different flavors or tastes. Without limitation, and only as an illustration, the edible flavor may include beef flavor, pork flavor, veal flavor, chicken flavor, duck flavor, goose flavor, lamb flavor, turkey flavor, fish flavor, seafood flavor (including, for example, lobster, clam, crab, mussel, scallop, shrimp, oyster), fruity edible flavor, condiment, spice, herb, sweet taste enhancer, salty taste enhancer, umami taste enhancer, taste enhancer and taste modifier, etc. According to certain embodiments, beef and / or chicken edible flavor may be added to the hydration step and / or the further component addition step. One or more acids may also be present in the at least one edible flavor to induce juiciness and saliva production.

[0020] Examples of suitable flavorants include natural flavors, artificial flavors, spices and condiments, etc. Exemplary flavorants include synthetic flavor oils and flavoring spices and / or oils, oleoresins, essential oils and distillates, and combinations comprising at least one of the foregoing. Generally, any flavorant may be used, such as those described in "Chemicals Used in Food Processing", Publication No. 1274, pp. 63-258, National Academy of Sciences.

[0021] In certain embodiments, the at least one first flavorant is added to the hydrating step in an amount of about 0.1% to about 20% by weight, or about 0.5% to about 10% by weight, or about 1% to about 5% by weight, or about 1% to about 3% by weight, based on the total weight percentage of the ingredients in the hydrating step.

[0022] In certain embodiments, the at least one second flavorant is added to the further ingredient adding step in an amount of about 10% to about 90% by weight, or about 20% to about 80% by weight, or about 30% to about 70% by weight, or about 40% to about 60% by weight, based on the total weight percentage of the further ingredient adding step ingredients.

[0023] In certain embodiments, the at least one first flavorant in the hydrating step and the at least one second flavorant in the further ingredient adding step are added in substantially the same amount based on the total weight of the analog meat. According to this embodiment, the at least one first flavorant in the hydrating step and the at least one second flavorant in the further ingredient adding step are both present in an amount of about 0.5% by weight, or about 1% by weight, or about 2% by weight, or about 3% by weight based on the total weight percentage of the analog meat.

[0024] All meat analog weight percentages provided herein are based on the uncooked meat analog product.

[0025] In certain embodiments, the further ingredient adding step is substantially free of water. The term "substantially free" used in the further ingredient adding step with reference to water content means that water comprises less than about 10% by weight, or less than about 5% by weight, or less than about 2% by weight, or less than about 1% by weight, or less than about 0.5% by weight, or less than about 0.1% by weight, or 0% by weight, based on the total weight percentage of the further ingredient adding step ingredients.

[0026] In certain embodiments, water is added in an amount of at least 30% by weight, or at least 40% by weight, or at least 50% by weight, or at least 55% by weight in the hydration step, based on the total weight percentage of the ingredients in the hydration step. In certain embodiments, water is added in an amount of about 30% to about 70% by weight, or about 40% to about 60% by weight, or about 45% to about 55% by weight in the hydration step, based on the total weight percentage of the ingredients in the hydration step.

[0027] In certain embodiments, the non-animal derived protein is placed in a vacuum sealed bag containing water and vacuum sealed for about 15 seconds and then left to stand until the non-animal derived protein is partially or fully hydrated. During the hydration step, the non-animal derived protein is hydrated for a period of about 10 to about 30 minutes, or about 15 to about 25 minutes, or about 15 to about 20 minutes.

[0028] In certain embodiments, the non-animal derived protein is added to the hydrating step in an amount of at least 20% by weight, or at least 30% by weight, or at least 40% by weight, based on the total weight percentage of the ingredients of the hydrating step. In certain embodiments, the non-animal derived protein is added to the hydrating step in an amount of about 20% to about 60% by weight, or about 30% to about 50% by weight, or about 35% to about 45% by weight, based on the total weight of the ingredients of the hydrating step.

[0029] In certain embodiments, the ingredients added in the hydration step include water, at least one non-animal derived protein, at least one first flavoring agent, and optionally a vegetable protein off-flavor masking agent, and further optionally an edible salt. Edible salts include those commonly used in the food and beverage industry, and include chlorides, sulfates, phosphates, gluconates, sodium, citrates, carbonates, acetates, and lactates. In certain embodiments, the ingredients added in the hydration step include water, at least two different non-animal derived proteins, at least one first flavoring agent, optionally a vegetable protein off-flavor masking agent, and further optionally an edible salt. In certain embodiments, the ingredients added in the hydration step include water, at least one non-animal derived protein, at least one cell-based meat, at least one first flavoring agent, optionally a vegetable protein off-flavor masking agent, and further optionally an edible salt.

[0030] In certain embodiments, the ingredients added in the further ingredient adding step include at least one second flavorant, a vegetable protein off-flavor masking agent, and an edible salt. Edible salts include those commonly used in the food and beverage industry, and include chlorides, sulfates, phosphates, gluconates, sodium, citrates, carbonates, acetates, and lactates.

[0031] In certain embodiments, the non-animal derived protein comprises at least one of beans, broccoli, edamame, mycoprotein, nuts, oats, peas, soy, potatoes, chickpeas, seeds, plant leaf proteins, grains, seitan, tempeh, or tofu. According to certain illustrative embodiments, the beans comprise at least one of black beans, fava beans, canelli beans, kidney beans, lentils, lima beans, pinto beans, soybeans, white beans, or mung beans; wherein the nuts comprise at least one of almonds, Brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, or walnuts; wherein the peas comprise at least one of black eyed peas, chickpeas, or green peas; wherein the seeds comprise at least one of chia, flax, pumpkin, sesame, or sunflower; and wherein the grains comprise at least one of oats, wheat, barley, spelt, corn, or rice.

[0032] In certain embodiments, "non-animal derived protein" refers to protein preparations made from the following raw materials, the raw materials including but not limited to grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); pulses or legumes (pulses), beans (e.g., soybeans, mung beans, fava beans, lima beans, runner beans, kidney beans, navy beans, pinto beans and azuki beans, etc.), peas (e.g., green peas, yellow peas, chickpeas, pigeon peas, cowpeas and black-eyed peas); peas, sesame, chickpeas (garbanzo), potato, lentil and lupin; seeds and oilseeds (black mustard, Indian mustard, rapeseed, canola, safflower, sunflower, flaxseed, pumpkin, chia, sesame); nuts (almonds, walnuts, Brazil nuts, macadamia, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios and ginkgo); algae (kelp, wakame, spirulina, chlorella); mycoprotein and / or fungal protein.

[0033] Exemplary non-animal derived proteins include soy protein and pea protein. Soybean as used herein includes all consumables containing soybeans in any form, including soybean oil used alone or in combination, such as tofu, soy milk, soy butter or soy paste as a nutraceutical or as a pharmaceutical. Without limitation, suitable soy protein isolates are available under the trade names MAX 5010, MAX 5050, MAX6510 and MAX 6550 is commercially available from Danisco A / S (Copenhagen, Denmark). Without limitation, suitable textured pea proteins are available under the trade names T70S is commercially available from Roquette Freres SA (Lestrem, France).In certain embodiments, the non-animal protein is selected from at least one of the following: cereals, legumes, legumes, seeds, oilseeds, nuts, algae, mycoprotein, fungal protein, insect or leaf protein.

[0034] In certain embodiments, the non-animal derived protein is present in an amount of at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, based on the total weight percentage of the analog meat. In certain embodiments, the non-animal derived protein is present in an amount of about 10% to about 50% by weight, based on the total weight of the analog meat. In certain embodiments, the non-animal derived protein is present in an amount of about 20% to about 35% by weight, based on the total weight of the analog meat.

[0035] The disclosed method can be used to prepare a variety of artificial meat products, including mixed meat containing plant-derived materials and cultured animal cells or meat substitute products. According to certain embodiments, the artificial meat is a vegetarian food. In other embodiments, the artificial meat is a strict vegetarian food containing only plant-derived components and no animal-derived components. According to certain embodiments, the disclosed method can be used to prepare a variety of consumer products or other edible non-animal-based artificial meat, meat replica, cultured meat, cultured meat, clean meat, in vitro meat, synthetic meat, cell-based meat, mixed meat containing plant-derived materials and cultured animal cells or meat substitute products. The disclosed method can be used in additive manufacturing or 3D printing processes. Suitable non-animal based consumables can be formulated, for example, but not limited to, hot dogs, hamburgers, ground meat, sausage links, sausage patties, kebabs, canned products, steaks, slices, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, chunks, nuggets and cubes. "Artificial meat" is a food that approximates the aesthetic qualities and / or chemical properties of certain meats. The term artificial meat includes those prepared with textured vegetable protein (TVP), high moisture artificial meat (HMMA) and / or low moisture artificial meat (LMMA) products.

[0036] Food scientists have devoted a great deal of time to developing methods for preparing acceptable meat-like food applications from various non-animal proteins, such as beef, chicken, pork, poultry, fish and shellfish analogs. One such method is to make them into fibrous meat analogs, such as by extrusion processing. The resulting meat analog products exhibit an improved meat-like visual appearance and improved texture.

[0037] Analogous meat products are produced with high moisture content and provide products that simulate the fibrous structure of animal meat and have the desired meat-like moisture, texture, taste, aroma and color.

[0038] Texturizing of proteins is the formation of texture or structure through a process involving heating and / or shearing and the addition of water. The texture or structure is formed by protein fibers, which provide a meat-like appearance and feel when consumed. The mechanism of protein texturization begins with the hydration and unfolding of a given protein by breaking the intramolecular bonding forces through heating and / or shearing. The unfolded protein molecules are aligned and bonded by shearing to form the characteristic fibers of meat-like products. In one embodiment, the polar side chains from the amino acids form bonds with the linear protein molecules, and the bonds will align the protein molecules to form the characteristic fibers of meat-like products.

[0039] In order to make non-animal proteins palatable, for example, texturizing them into fibrous artificial meats by extrusion processing has become a recognized method. Due to its versatility, high productivity, energy efficiency and low cost, extrusion processing is widely used in the modern food industry. Extrusion processing is a multi-step and multifunctional operation, which leads to mixing, hydration, shearing, homogenization, compression, degassing, pasteurization or sterilization, stream alignment, molding, expansion and / or fiber formation. Finally, the non-animal protein typically introduced into the extruder in the form of a dry blend is processed to form a fibrous material.

[0040] Recent developments in extrusion technology have focused on texturizing 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"), raw materials, primarily non-animal proteins (e.g., soy and / or pea protein), are mixed and fed into a twin-screw extruder, where an appropriate amount of water is added and all ingredients are further blended and then melted by the thermomechanical action of the screws. The rearrangement of large protein molecules, laminar flow, and strong stratification tendency within the extruder's long-slot cooling die contribute to the formation of a fibrous structure. The resulting wet-extruded product tends to exhibit an improved whole muscle meat-like visual appearance and improved palatability. Therefore, this extrusion technology shows promise in texturizing non-animal proteins to meet consumers' growing demand for healthy and delicious foods.

[0041] The texturization process can also include spinning in a Couette Cell, simple shear flow, and simple shear flow and heating ("Couette Cell" technology). The spinning process consists of unfolding the protein molecules in a highly alkaline pH solution and coagulating the unfolded protein molecules by spraying the protein alkaline solution into an acid bath. The jet is formed by a plate with many fine holes. Once in contact with the acidic medium, the protein coagulates to form fibers. The fibers are then washed to remove the remaining acid and / or salts formed in the process. The Couette Cell is a cylinder-based device in which the inner cylinder rotates and the outer cylinder is stationary, which is easy to scale up. The working principle of the Couette Cell is the same as the formation principle of protein fibers, that is, the protein is heated and sheared in the space between the fixed cylinder and the rotating cylinder.

[0042] With regard to simple shear flow and heating in Couette Cell, this method can induce fiber structure patterns into particle mixtures of non-animal proteins under moderate process conditions. The method 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.

[0043] Analogous meat products with qualities similar to whole muscle animal meat (e.g., texture, moisture, mouthfeel, aroma, and color) can be produced using non-animal proteins formed by extrusion under relatively high moisture conditions. In one embodiment, the analogous meat product can include non-animal protein, one or more of flour, starch, and edible fiber, and edible lipid materials.

[0044] In certain compositions, the amount of non-animal protein included in the mixture to be extruded includes no more than about 90% of the weight of the dry ingredients. For example, the amount of non-animal protein present in the ingredients used to make the artificial meat products of the present invention can account for about 3% to about 90% of the weight of the dry ingredients. In another embodiment, the amount of non-animal protein present in the ingredients used to make the artificial meat products of the present invention can account for about 10% to about 80% of the weight of the dry ingredients. In a further embodiment, the amount of non-animal protein present in the dry ingredients used in the manufacture of the artificial meat products of the present invention can be about 25% to about 50% by weight. In another further embodiment, the amount of non-animal protein present in the dry ingredients used in the manufacture of the artificial meat products of the present invention can be about 40%.

[0045] The term "dry ingredients" includes all ingredients in the mixture to be extruded except the added water and the ingredients added with the added water (ie, the "wet ingredients").

[0046] In addition to the above, the artificial meat product also includes a relatively large amount of water. In one embodiment, the total moisture level of the mixture extruded to make the artificial meat product is controlled so that the artificial meat product has a moisture content of at least about 50% by weight. In order to achieve such a high moisture content, water is typically added to the ingredients. Although a relatively high moisture content is desired, it may not be desired for the artificial meat product to have a moisture content far greater than about 65%. Therefore, in one embodiment, the amount of water added to the ingredients and the extrusion process parameters are controlled so that the artificial meat product (after extrusion) has a moisture content of about 40% to about 65% by weight.

[0047] Suitable extrusion equipment useful in the practice of the process is commercially available twin-barrel, twin-screw extruder equipment, such as the Wenger TX 52 model manufactured by Wenger (Sabetha, Kansas) or the Clextral BC21 model manufactured by Clextral (France).

[0048] The screws of a twin-screw extruder can rotate in the same or opposite directions within the barrel. The rotation of the screws in the same direction is called single-flow or co-rotation, while the rotation of the screws in opposite directions is called double-flow or counter-rotation. The speed of the one or more screws of the extruder can vary depending on the specific equipment; however, it is typically about 100 to about 750 revolutions per minute (rpm). In general, as the screw speed increases, the density of the extrudate decreases. The extrusion equipment includes a screw assembled from a shaft and a worm segment, as well as mixing blades and annular shearing elements recommended by the extrusion equipment manufacturer for extruding non-animal protein materials.

[0049] The extrusion equipment usually includes a plurality of heating zones through which the protein mixture is conveyed under mechanical pressure before leaving the extrusion equipment through the extrusion die. The temperature of each successive heating zone is usually about 10°C to about 70°C higher than the temperature of the previous heating zone. In one embodiment, the dried premix is ​​transferred to a temperature heated to about 25°C to about 160°C with the protein mixture through a plurality of heating zones in the extrusion equipment so that the molten extrusion mass enters an extrusion die at about 160°C. In one embodiment, the protein mixture is heated to temperatures of about 65°C, about 95°C, about 150°C, and about 160°C in the corresponding heating zones.

[0050] The pressure in the extruder barrel is typically about 30 psig to about 500 psig, or more specifically about 50 psig to about 300 psig. Typically, the pressure in the last two heating zones is about 50 psig to about 500 psig, even more specifically about 50 psig to about 300 psig. The barrel pressure depends on many factors, including, for example, the extruder screw speed, the feed rate of the mixture to the barrel, the feed rate of water to the barrel, and the viscosity of the molten mass in the barrel.

[0051] Water is injected into the extruder barrel along with additional "wet ingredients" to hydrate the non-animal protein mixture and promote texturization of the protein. As an aid in forming the molten extrudate, the water can act as a plasticizer. The water can be introduced into the extruder barrel by one or more injection jets. The rate at which the water is introduced into the barrel is generally controlled to promote the production of an extrudate having the desired properties listed above, such as an extrudate having a water content as described above.

[0052] Textured vegetable protein (TVP) can be defined as a food product made from an edible protein source and characterized by having structural integrity and a recognizable texture so that each unit can withstand hydration during cooking and other procedures used to prepare edible foods. Most TVPs produced today are produced by extrusion technology. These TVPs are typically rehydrated with 60-65% water and blended with other ingredients, including but not limited to binders, meats, other TVPs, flavors, excipients, fats, oils or seasonings.

[0053] Low moisture artificial meat (LMMA) products are most often cut by extruder knives at the extruder die to form finished product size and shape. Drying after extrusion to remove moisture and improve storage, handling and storage stability. These LMMAs are typically rehydrated with 60-70% moisture. In addition, other food ingredients may be added to improve the functionality and appearance of the finished product, including but not limited to oil, other proteins, salt, condiments, flavors, masking agents, strengtheners or adhesives. Typically, rehydrated LMMAs contain 40-80% moisture, 0-25% oil, and 5-30% protein.

[0054] Typical preparations of LMMA include water, protein concentrate, protein isolate, oil, binders (eg, cellulose, vital wheat gluten) and flavoring agents, masking agents, seasonings, etc., which provide a taste and texture closer to animal meat products.

[0055] According to certain embodiments, the method further comprises an emulsion step. The emulsion step may comprise preparing an aqueous emulsion by mixing the non-animal fat component with an emulsifier.

[0056] In certain embodiments, the non-animal fat includes solid fat, semi-solid fat, oil and combination thereof. According to certain embodiments, the oil that can constitute the fat component in the composition includes algae oil, insect oil, plant-derived oil and combination thereof. The non-animal fat may include medium-chain glycerides (MCT), saturated fatty acids, unsaturated fatty acids (a mixture of the two). According to certain embodiments, the fat component includes one or more plant-derived oils. Without limitation, and only as an illustration, suitable vegetable oils include almond oil, avocado oil, rapeseed oil (canola oil), coconut oil, corn oil, cottonseed oil, linseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower seed oil, sesame oil, shea butter (shea oil), soybean oil, sunflower seed oil, walnut oil and mixtures thereof. Without limitation, suitable non-animal fat is pure rapeseed oil commercially available from Kroger Company (Cincinnati, Ohio).

[0057] In certain embodiments, at least one non-animal fat is added to the emulsion step in an amount of at least 1% by weight, or at least 5% by weight, or at least 10% by weight, based on the total weight percentage of the emulsion step ingredients. In certain embodiments, at least one non-animal fat is added to the emulsion step in an amount of about 1% to about 25% by weight, or about 10% to about 15% by weight, based on the total weight of the emulsion step ingredients.

[0058] In certain embodiments, an appropriate amount of at least one emulsifier for fat is added to the emulsion step to emulsify the fat and produce a fat-in-water / oil emulsion. For the purposes of this disclosure, an emulsifier is any substance that includes a hydrophilic (i.e., at least partially water-soluble) portion and a hydrophobic (i.e., lipophilic) portion and is capable of reducing or otherwise reducing the surface tension between a normally immiscible fat and water to produce a fat-in-water / oil emulsion or to produce a fat-in-oil / water emulsion. Any emulsifier that is generally considered safe for inclusion in edible foods intended for human or pet consumption and is capable of emulsifying fat to produce an emulsion can be used as an emulsifier in the disclosed methods.

[0059] The emulsifier can be anionic emulsifiers, cationic emulsifiers, nonionic emulsifiers, and amphoteric emulsifiers. According to certain embodiments, and without limitation, emulsifiers with an HLB value of 1-18 can be used in the disclosed methods. Without limitation, and by way of illustration only, suitable fat emulsifiers include cellulose, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides (e.g., ethoxylated monoglycerides), alkoxylated diglycerides (e.g., ethoxylated diglycerides), esters of monoglycerides (e.g., diacetyl tartaric acid esters of monoglycerides), lecithins (e.g., soy lecithin and lecithin from egg yolk), succinic acid-modified starch, gum arabic, succinic acid-modified gum arabic, Quillaya saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylates (e.g., sodium stearoyl lactylate), sugar esters, alkaline earth metal stearoyl lactylates (e.g., calcium stearoyl lactylate), sodium phosphates, proteins and mixtures thereof. According to certain illustrative embodiments, the emulsifier may include methylcellulose.

[0060] In certain embodiments, at least one emulsifier is added to the emulsion step in an amount of at least 0.1% by weight, or at least 1% by weight, or at least 5% by weight, based on the total weight percentage of the emulsion step ingredients. In certain embodiments, at least one emulsifier is added to the emulsion step in an amount of about 0.1% to about 20% by weight, or about 1% to about 15% by weight, or about 2% to about 10% by weight, based on the total weight of the emulsion step ingredients.

[0061] In certain embodiments, water is added to the emulsion step in an amount of at least 30% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, or at least 70% by weight, based on the total weight percentage of the emulsion step ingredients. In certain embodiments, water is added to the hydration step in an amount of about 40% to about 90% by weight, or about 50% to about 80% by weight, or about 60% to about 75% by weight, based on the total weight percentage of the emulsion step ingredients.

[0062] In certain embodiments, a non-animal derived protein is added to the emulsion step. Depending on the embodiment, the non-animal derived protein added to the emulsion step may be the same as or different from the non-animal derived protein added to the hydration step. In certain embodiments, the non-animal derived protein added to the emulsion step is the same as the non-animal derived protein added to the hydration step. In certain embodiments, the non-animal derived protein added to the emulsion step is different from the non-animal derived protein added to the hydration step.

[0063] In certain embodiments, at least one non-animal derived protein is added to the emulsion step in an amount of at least 1% by weight, or at least 5% by weight, or at least 10% by weight, based on the total weight percentage of the emulsion step ingredients. In certain embodiments, at least one non-animal derived protein is added to the emulsion step in an amount of about 1% to about 50% by weight, or about 1% to about 40% by weight, or about 1% to about 30% by weight, or about 5% to about 20% by weight, or about 5% to about 15% by weight, based on the total weight percentage of the emulsion step ingredients.

[0064] In certain embodiments, the hydration step and the further ingredient addition step are performed separately. In certain embodiments, the hydration step, the further ingredient addition step, and the emulsion step are performed separately. In certain embodiments, the hydration step is performed by adding and weighing water, at least one non-animal derived protein, at least one first flavoring agent, and a vegetable protein off-flavor masking agent in a vacuum sealed bag. The bag is vacuum sealed for about 15 seconds and then left to stand for 15-20 minutes until the non-animal derived protein is at least partially hydrated. In certain embodiments, the further ingredient addition step is performed by adding, mixing, and weighing at least one second flavoring agent, edible salt, and a vegetable protein off-flavor masking agent in a container. In certain embodiments, the emulsion step is performed by adding and weighing water, at least one non-animal derived fat, at least one non-animal derived protein, and at least one emulsifier in a small food processor. The hydration step ingredients, the further ingredient addition step ingredients, and the emulsion step ingredients can then be added to a mixer over about 1 to about 15 minutes. The resulting uncooked artificial meat product can then be processed for reasons such as palatability, efficiency, and cost. For example, the uncooked meat analog product can be rolled out, blow frozen, cut into desired shapes or slices, continuously pounded and breaded.

[0065] Also disclosed is a meat analog obtained by a process comprising the steps of: a) adding at least one first food flavor to a hydration step of a non-animal derived protein, b) adding at least one second food flavor to a further ingredient addition step, wherein steps a) and b) may be performed in any order.

[0066] The artificial meat obtained by the method described herein may include a mixed meat containing plant-derived materials and cultured animal cells or meat substitute products. According to certain embodiments, the artificial meat is a vegetarian food. In other embodiments, the artificial meat is a strict vegetarian food containing only non-animal derived components and no animal derived components. According to certain embodiments, the artificial meat includes meat replicas, cultured meat, cultured meat, clean meat, in vitro meat, synthetic meat, cell-based meat, mixed meat containing plant-derived materials and cultured animal cells or meat substitute products. According to certain embodiments, the artificial meat is prepared using additive manufacturing or 3D printing processes. Suitable artificial meat can be formulated into, for example, but not limited to, hot dogs, hamburgers, minced meat, sausage links, sausage patties, kebabs, canned products, steaks, slices, barbecue, breast meat, thigh meat, wings, meatballs, meatloaf, bacon, strips, fingers, chunks, meat chunks and cubes.

[0067] Further disclosed is a method for providing a realistic meat flavor with improved upfront flavor and lasting flavor to a meat analog, the method comprising the steps of: a) adding at least one first food flavor to a hydration step of a non-animal derived protein, and b) adding at least one second food flavor to a further ingredient addition step, wherein steps a) and b) may be performed in any order. Example

[0068] The following examples are given for the purpose of illustration only and are not to be construed as limitations of the present disclosure as many variations of the present disclosure are possible without departing from the spirit and scope of the invention.

[0069] Three chicken nugget meat analog products were prepared using non-animal derived proteins. The meat analog products were prepared according to the same method, except that only flavoring (2 wt.%) was added during the hydration step (Comparative Example 1%); only flavoring (2 wt.%) was added during the further ingredient addition step (Comparative Example 2) and flavoring was added in both the hydration step (1 wt.%) and the further ingredient addition step (1 wt.%) (Inventive Example 3). Chicken flavoring obtained from Givaudan Flavors Corp. (Cincinnati, Ohio) was used in the examples. The base meat analog formula (excluding flavoring) for all three examples is shown in Table 1 below.

[0070] Table 1

[0071] Element (wt%) Hydration Step i)Water 33.78 ii) Non-animal derived proteins 26.00 iii) Pea masking agent 0.10 <![CDATA[iv) Edible salt 1 > 0.20 Further ingredient addition steps i) Edible salt 1.00 <![CDATA[ii) Pea masking agent 2 > 0.10 Emulsion Steps i)Water 26.12 <![CDATA[ii) Non-animal fat 3 > 4.70 <![CDATA[iii) Methyl cellulose 4 > 2.00 iv) Non-animal derived proteins 4.00

[0072] 1- Use No.20 mesh to obtain a chloride salt with an average particle size of about 850 microns

[0073] 2-Pea Masking Agent from Givaudan Flavors Corp.

[0074] 3-Pure Canola Oil from The Kroger Company

[0075] 4-Emulsifier.

[0076] Comparative Example 1 was prepared according to the following method (flavoring was added only during the hydration step). The hydration step was performed by adding and weighing water, non-animal derived protein, chicken flavoring, edible salt and pea masking agent in a vacuum sealed bag. The bag was then vacuum sealed for 15 seconds and left to stand for 15-20 minutes until the non-animal derived protein was at least partially hydrated. The further ingredient addition step was performed by adding and weighing edible salt and pea masking agent in a container. The emulsion step was performed by adding and weighing water, methylcellulose, non-animal derived protein and pure rapeseed oil in a small food processor. The hydration step ingredients, the further ingredient addition step ingredients and the emulsion step ingredients were then added to a mixer and mixed for 1-2 minutes. The resulting uncooked artificial meat product was then placed on baking paper and rolled out, subjected to a blast freezing process, cut into pieces, and then continuously pounded and sprinkled with bread crumbs.

[0077] Comparative Example 2 was prepared according to the following method (flavoring was added only during the further ingredient addition step). The hydration step was performed by adding and weighing water, non-animal derived protein, edible salt and pea masking agent in a vacuum sealed bag. The bag was then vacuum sealed for 15 seconds and left to stand for 15-20 minutes until the non-animal derived protein was at least partially hydrated. The further ingredient addition step was performed by adding and weighing chicken flavoring, edible salt and pea masking agent in a container. The emulsion step was performed by adding and weighing water, methylcellulose, non-animal derived protein and pure rapeseed oil in a small food processor. The hydration step ingredients, the further ingredient addition step ingredients and the emulsion step ingredients were then added to a mixer and mixed for 1-2 minutes, and the resulting uncooked meat analog product was then placed on baking paper and rolled out, subjected to a blast freezing process, cut into pieces, and then continuously pounded and sprinkled with bread crumbs.

[0078] Inventive Example 3 (flavoring was added during both the hydration step and the further ingredient addition step) was prepared according to the following method. The hydration step was performed by adding and weighing water, non-animal derived protein, chicken flavoring, edible salt, and pea masking agent in a vacuum sealed bag. The bag was then vacuum sealed for 15 seconds and left to stand for 15-20 minutes until the non-animal derived protein was at least partially hydrated. The further ingredient addition step was performed by adding and weighing chicken flavoring, edible salt, and pea masking agent in a container. The emulsion step was performed by adding and weighing water, methylcellulose, non-animal derived protein, and pure rapeseed oil in a small food processor. The hydration step ingredients, the further ingredient addition step ingredients, and the emulsion step ingredients were then added to a mixer and mixed for 1-2 minutes. The resulting uncooked artificial meat product was then placed on baking paper and rolled out, subjected to a blast freezing process, cut into pieces, and then continuously pounded and sprinkled with bread crumbs.

[0079] The sensory evaluation of the cooked chicken nugget meat analog was performed using four trained expert panelists. The entire panel concluded that when flavoring was added in both the hydration step and the further ingredient addition step, there was a clear difference compared to adding flavoring only in the hydration step, or only in the further ingredient addition step. In particular, the panel determined that by adding flavoring in both the hydration step and the further ingredient addition step, improved upfront and long-lasting flavor can be achieved compared to adding flavoring only in the hydration step or only in the further ingredient addition step.

[0080] The sensory descriptors used by the panelists to describe Comparative Example 1 (flavor added only during the hydration step) were "less meaty," "less upfront meaty flavor," "weak meaty flavor / upfront impact and lack of lasting flavor," "unbalanced," and "less upfront impact."

[0081] The sensory descriptors used by the panelists to describe Comparative Example 2 (flavors added only during the further ingredient addition step) were: "not as much meaty flavor," "soy off-notes," "very weak flavor," and "no impact."

[0082] The sensory descriptors used by the panelists to describe Inventive Example 3 were: "Increased meaty flavor level," "Savory flavor," and "Strongest flavor impact upfront and throughout."

[0083] It should be understood that when a numerical range is described in this disclosure, it is intended that any and every value within the range, including the endpoints, be considered disclosed. For example, the component "a range of 50 to 100" is considered to mean every possible number along the continuum between 50 and 100. It is to be understood that the inventors understand and appreciate that any and all values ​​within the range are considered to have been specified, and that the inventors possess the entire range and all values ​​within that range.

[0084] The composition weight percentages disclosed herein are based on the total weight of the hydration step, the further ingredient addition step, the emulsion step, or the analog meat product, as the situation requires. It will be understood by one of ordinary skill in the art that the total weight percentage of the hydration step ingredients, the further ingredient addition step ingredients, the emulsion step ingredients, and the analog meat cannot exceed 100%. It will be understood by one of ordinary skill in the art that the amounts of the components can be adjusted to include the desired amounts of the components without exceeding 100% by weight of the hydration step ingredients, the further ingredient addition step ingredients, the emulsion step ingredients, or the analog meat.

[0085] In the present disclosure, the term "about" used in conjunction with a value includes the value and has the meaning indicated by the context. For example, it includes at least the degree of error associated with the measurement of a particular value. It will be understood by those of ordinary skill in the art that the term "about" as used herein means that the "roughly" amount of the listed value will produce the desired degree of effectiveness in the composition and / or method of the present disclosure. It will be further understood by those of ordinary skill in the art that, in one embodiment, relative to the value of the percentage, amount or quantity of the component, the limits of "about" can be determined by changing the value, determining the effectiveness of the composition for each value, and determining the range of values ​​that produce the composition with the desired degree of effectiveness according to the present disclosure. The term "about" is further used to reflect the possibility that the composition may contain trace amounts of other materials that do not change the effectiveness or safety of the composition.

[0086] As used in this specification, the terms "include", "comprising", "containing", "including" or "having" are open-ended expressions and are intended to cover devices, compositions, methods, processes, products or systems that include the listed components, elements and features, as well as any and all additional components, elements and features not explicitly listed. The terms "include", "comprising", "having" or "having" are not intended to have a narrower construction, interpretation or meaning than the terms "containing", "including".

[0087] As used in this specification, the term "or" means inclusive "or" rather than exclusive "or". For example, the phrase "A" or "B" satisfies any of the following: A exists and B does not exist, A does not exist and B exists, and A and B both exist.

[0088] As used in this specification, "a" or "an" are used to describe components, elements, features, and method / process steps of various illustrative embodiments disclosed herein. It should be understood that the use of "a" or "an" includes one or more than one.

[0089] Any terms such as "illustrative," "preferred," "usually," and "typically" as used in this specification are not intended to, and are not intended to, limit the scope of the claimed embodiments or to imply that certain features are critical, necessary, important, or required for the structure or function of the claimed methods and resulting analog meat products. Rather, these terms are intended merely to identify particular aspects of the embodiments or to emphasize optional or additional features that may or may not be used in a particular embodiment.

Claims

1. A method for preparing a meat analog having an upfront and lasting flavor, the method comprising the following steps: a) adding at least one first flavorant to the hydration step of the non-animal derived protein, and b) adding at least one second flavorant to a further ingredient addition step, Step a) and step b) may be performed in any order.

2. The method for preparing a meat analog according to claim 1, wherein the at least one first flavorant in the hydrating step is the same as or different from the at least one second flavorant in the further ingredient adding step.

3. The method of preparing a meat analog according to claim 1, wherein the further ingredient addition step is substantially free of water.

4. The method for preparing a meat analogue according to claim 1, wherein water is present in the hydrating step in an amount of at least 50% by weight.

5. The method for preparing artificial meat according to claim 1, wherein the at least one first flavoring agent in the hydration step and / or the at least one second flavoring agent in the further ingredient adding step is selected from the group consisting of chicken flavor, beef flavor, pork flavor, veal flavor, duck flavor, goose flavor, lamb flavor, turkey flavor, fish flavor, seafood flavor and mixtures thereof.

6. The method of making a meat analog according to claim 1, wherein said at least one first flavorant is added in an amount of about 1% to about 3% by weight during said hydrating step.

7. The method of preparing a meat analog according to claim 1, wherein said at least one second flavorant is added in an amount of about 40% to about 60% by weight during said further ingredient adding step.

8. The method of preparing a meat analogue according to claim 1, wherein the at least one first flavorant in the hydrating step and the at least one second flavorant in the further ingredient adding step are added in substantially the same amount based on the total weight of the meat analogue.

9. The method of preparing a meat analog according to claim 1, wherein the non-animal derived protein is hydrated during the hydrating step for a period of time of about 15 to about 20 minutes.

10. The method for preparing an analog meat according to claim 1, wherein the non-animal derived protein comprises at least one of the following: beans, broccoli, mycoprotein, nuts, peas, soy, potatoes, seeds, plant leaf proteins, grains, gluten or tofu.

11. The method for preparing artificial meat according to claim 10, wherein the beans include at least one of black beans, broad beans, cannellini beans, kidney beans, lentils, lima beans, pinto beans, soybeans, white beans, and mung beans; wherein the nuts include at least one of almonds, Brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, and walnuts; wherein the peas include at least one of black-eyed peas, chickpeas, and green peas; wherein the seeds include at least one of chia, flax, pumpkin, sesame, and sunflower; and wherein the grains include at least one of oats, wheat, barley, spelt, corn, and rice.

12. The method for preparing a meat analog according to claim 10, wherein the non-animal derived protein comprises pea, soy or a mixture thereof.

13. The method of preparing a meat analog according to claim 1, wherein the non-animal derived protein is present in an amount of about 20% to about 40% by weight based on the total weight of the meat analog.

14. The method for preparing a meat analogue according to claim 1, further comprising an emulsion step, wherein the emulsion step comprises preparing an aqueous emulsion by mixing the non-animal derived fat component with an emulsifier.

15. The method for preparing an artificial meat according to claim 14, wherein the non-animal derived fat comprises a vegetable oil selected from the group consisting of almond oil, avocado oil, rapeseed oil, coconut oil, corn oil, cottonseed oil, linseed oil, hazelnut oil, ice grass fat oil, linseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower seed oil, sesame oil, shea butter, soybean oil, sunflower seed oil, walnut oil and mixtures thereof.

16. The method for preparing a meat analog according to claim 14, wherein the emulsion further comprises non-animal derived protein.

17. The method of making a meat analog according to claim 14, wherein the hydrating step, the further ingredient adding step, and the emulsion step are mixed together for a period of time of about 1 to about 15 minutes.

18. Meat analog obtained by the method according to claim 1.

19. The meat analog of claim 18, wherein the meat analog is a chicken nugget.

20. A method for providing a realistic upfront and lasting flavor to a meat analog, the method comprising the steps of: a) adding at least one first flavorant to the hydration step of the non-animal derived protein, and b) adding at least one second flavorant to a further ingredient addition step, Step a) and step b) may be performed in any order.