Yeast as raw material for animal product substitutes

Abstract

The present disclosure relates to yeast as a feedstock for animal product substitutes. Disclosed herein is an extrudate comprising a yeast material, wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising the same are disclosed. Further, a method of improving the flavor of a yeast material by adjusting its pH is disclosed.

Description

This application is a divisional application. The application date of the original application is February 22, 2021, the application number is 202180029175.3, and the name of the invention is "Yeast as a raw material for animal product substitutes", which is incorporated herein by reference in its entirety. CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 62 / 980,186, filed on February 22, 2020, entitled “YEAST AS ARAW MATERIAL FOR ANIMAL PRODUCT SUBSTITUTES,” the contents of which are incorporated herein by reference in their entirety. Technical Field

[0002] The present invention relates to yeast extrudates and methods of making and using the extrudates in the preparation of food products. Background Art

[0003] As the human population continues to increase, there is a growing demand for alternative food sources to meat and dairy sources, especially those that are cheap to produce but offer good nutritional value. In addition, meat production contributes significantly to the release of greenhouse gases, and there is a need to produce new foods that are just as tasty and nutritious but are less harmful to the environment.

[0004] Consumer demand for quality, natural ingredients and authenticity is increasing. However, meat alternatives are viewed as highly processed products. There remains a great need for food alternatives that can deliver the taste, texture and sensory experience of traditional animal products while using affordable, widely available sources of naturally rich protein. Summary of the invention

[0005] In one aspect of the invention there is provided an extrudate comprising yeast material, wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate.

[0006] In some embodiments, the yeast material comprises a protein content of between 10% and 90% by weight of the yeast material.

[0007] In some embodiments, the extrudate comprises at least 50% by weight yeast material.

[0008] In some embodiments, the extrudate comprises between 50% and 99% yeast material by weight.

[0009] In some embodiments, the extrudate comprises between 1% and 15% weight / weight (w / w) water.

[0010] In some embodiments, the extrudate further comprises between 10% and 40% (w / w) starch, cereal, grain, legume, or any combination thereof.

[0011] In some embodiments, the extrudate further comprises between 30% and 75% (w / w) additional protein, wherein the additional protein is a plant protein selected from the group consisting of vegetable protein, legume protein, seed protein, grain protein, tuber protein, root protein, fruit protein, nut protein, algae protein, seaweed protein, and any combination thereof.

[0012] In some embodiments, the extrudate is characterized by a fibrous texture.

[0013] In some embodiments, the extrudate comprises between 30% and 75% (w / w) water.

[0014] In some embodiments, the extrudate comprises between 0.01% and 1.5% (w / w) expansion modifier.

[0015] In some embodiments, the swelling modifier comprises calcium carbonate.

[0016] In some embodiments, the extrudate further comprises a thickener, an emulsifier, a colorant, a flavoring agent, a flavor masking agent, or any combination thereof.

[0017] In some embodiments, the yeast material originates from downstream food-related industries.

[0018] In some embodiments, the yeast material is selected from the group consisting of whole yeast, yeast biomass, yeast filtrate, yeast concentrate, any portion thereof, and any combination thereof.

[0019] In another aspect of the present invention, there is provided a food product comprising the extrudate of the present invention.

[0020] In some embodiments, the food product consists essentially of the extrudate of the present invention.

[0021] In another aspect of the present invention, there is provided a food product comprising between 35% and 100% by dry weight of yeast material, wherein the yeast material is selected from the group consisting of whole yeast, yeast biomass, yeast filtrate, yeast concentrate, yeast extrudate, any portion thereof, and any combination thereof.

[0022] In some embodiments, the food product is characterized as being suitable for use as an equivalent product to meat, eggs, dairy products, or any combination thereof.

[0023] In some embodiments, the product is in the form of a nugget, a breast, a steak, or a minced meat-like product.

[0024] In another aspect of the present invention, there is provided a method for improving the flavor of a yeast material, comprising contacting the yeast material with an agent, wherein the agent is characterized by being capable of adjusting the pH of the yeast material to a pH in the range of 4 to 7.5.

[0025] In some embodiments, the improvement comprises reducing yeasty flavor, yeasty off-notes, enhancing meaty flavor, or any combination thereof.

[0026] Unless otherwise defined, all technical and / or scientific terms used herein have the same meaning as those generally understood by those of ordinary skill in the art to which the invention belongs. Although methods and materials similar or equivalent to those described herein may be used in the practice or testing of embodiments of the present invention, exemplary methods and / or materials are described below. In the event of a conflict, the patent specification (including definitions) shall prevail. In addition, materials, methods and examples are exemplary only and are not intended to be necessarily restrictive.

[0027] Further embodiments and the full scope of applicability of the present invention will be apparent from the detailed description given below. However, it should be understood that the detailed description and specific examples, while indicating the preferred embodiments of the present invention, are given only as examples, because various changes and modifications within the spirit and scope of the present invention will be apparent to those skilled in the art from the detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1A - B includes a photograph of high moisture extrudate 3 (HME3);

[0029] Figure 2A -H includes low moisture extrudate LME1( Figure 2A )、LME2( Figure 2B )、LME3( Figure 2C )、LME4( Figure 2D )、LME5( Figure 2E )、LME6( Figure 2F )、LME7( Figure 2G ) and LME9( Figure 2H )

[0030] Figure 3A -F includes graphs showing the following sensory properties: Stickiness of yeast extrudates compared to soy, pea, wheat protein extrudates and real chicken breast ( Figure 3A ), Chicken Similarity( Figure 3B ), flavor intensity ( Figure 3C ), lingering of taste ( Figure 3D), umami( Figure 3E ) and odor ( Figure 3F );as well as

[0031] Figure 4A -G includes graphs showing the following sensory properties: Chewiness of patties containing different low moisture yeast extrudates compared to soy and real chicken patties ( Figure 4A ),viscosity( Figure 4B ), Chicken flavor( Figure 4C ), flavor intensity ( Figure 4D ), taste continuity ( Figure 4E ), umami( Figure 4F ) and odor ( Figure 4G ). DETAILED DESCRIPTION

[0032] The present invention relates to extrudates comprising yeast material, wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate.

[0033] The invention also relates to a food product consisting essentially of yeast material.

[0034] The present invention is based in part on the discovery that a food consisting essentially of a yeast material or comprising an extrudate as described herein has a taste and / or texture that is characteristic of a corresponding meat, egg, or dairy-derived product. In some embodiments, a food consisting essentially of a yeast material or comprising an extrudate as described herein is characterized by a taste and / or texture that is indistinguishable from the taste and / or texture of a corresponding meat, egg, or dairy-derived product.

[0035] The present invention also relates to a method of improving the flavour of a yeast material by adjusting its pH to a pH in the range of 4 to 7.5. Extrudate

[0036] According to some embodiments, the invention provides an extrudate comprising yeast material, wherein the yeast material constitutes between 35% and 100%, 35% and 99%, 30% and 99%, 45% and 99%, 35% and 98%, 45% and 98%, 35% and 90%, 45% and 90%, 35% and 85%, 45% and 85%, 35% and 70%, 45% and 70%, 35% and 65%, 45% and 65%, 45% and 60%, or between 35% and 50% of the extrudate by dry weight, including any range therebetween. Each possibility represents a separate embodiment of the invention.

[0037] In some embodiments, the yeast material comprises a protein content of between 10% and 90%, 12% and 90%, 15% and 90%, 20% and 90%, 50% and 90%, 50% and 90%, 10% and 85%, 12% and 85%, 15% and 85%, 20% and 85%, 50% and 85%, 50% and 85%, 10% and 80%, 12% and 80%, 15% and 80%, 20% and 80%, 50% and 80%, 50% and 80%, 10% and 75%, 12% and 75%, 15% and 75%, 20% and 75%, 50% and 75%, or between 50% and 75%, including any ranges therebetween, by weight of the yeast material. Each possibility represents a separate embodiment of the invention.

[0038] In some embodiments, the yeast material comprises a nitrogen content of between 1% and 15%, 4% and 15%, 5% and 15%, 6% and 15%, 7% and 15%, 1% and 10%, 4% and 10%, 5% and 10%, 6% and 10%, 7% and 10%, 4% and 7%, or 5% and 7% by weight of the yeast material, including any ranges therebetween. Each possibility represents a separate embodiment of the invention.

[0039] In some embodiments, the extrudate comprises at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75% yeast material by weight, including any range therebetween. Each possibility represents a separate embodiment of the invention.

[0040] In some embodiments, the extrudate comprises between 50% and 99%, between 55% and 99%, between 60% and 99%, between 65% and 99%, between 50% and 95%, between 55% and 95%, between 60% and 95%, between 65% and 95%, between 50% and 90%, between 55% and 90%, between 60% and 90%, between 65% and 90%, between 50% and 70%, between 55% and 70%, between 60% and 70%, between 65% and 70%, between 50% and 69%, between 55% and 69%, between 60% and 69%, between 65% and 69%, between 50% and 65%, or between 55% and 65% yeast material by weight, including any ranges therebetween. Each possibility represents a separate embodiment of the invention.

[0041] In some embodiments, the extrudate comprises between 1% and 15%, between 5% and 15%, 7% and 15%, 9% and 15%, 10% and 15%, 1% and 12%, 5% and 12%, 7% and 12%, 9% and 12%, or 10% and 12% weight / weight (w / w) water, including any ranges therebetween. Each possibility represents a separate embodiment of the invention.

[0042] According to some embodiments, the present invention provides low moisture extrudates comprising yeast material between 50% and 99% by weight, and water between 1% and 15% (w / w). In some embodiments, the low moisture extrudate comprising yeast material between 50% and 99% by weight comprises the following protein content: between 45% and 90%, 45% and 80%, 45% and 75%, 50% and 75%, 55% and 75%, 60% and 75%, 45% and 70%, 50% and 70%, 55% and 70%, 60% and 70%, 45% and 65%, 50% and 65%, 55% and 65%, including any range therebetween. In some embodiments, the present invention provides extrudates comprising yeast material between 50% and 99% by weight, and water between 1% and 15% (w / w). In some embodiments, the extrudate comprising 50% and 99% by weight yeast material comprises a protein content between 45% and 90%, 45% and 80%, 45% and 75%, 50% and 75%, 55% and 75%, 60% and 75%, 45% and 70%, 50% and 70%, 55% and 70%, 60% and 70%, 45% and 65%, 50% and 65%, 55% and 65%, including any range therebetween, of yeast material. Each possibility represents a separate embodiment of the invention. In some embodiments, the protein content is calculated by conversion of nitrogen content. In some embodiments, the protein content is calculated by using a 6.25 nitrogen-protein conversion factor.

[0043] In some embodiments, the extrudate further comprises between 10% and 40% (w / w), 12% and 40% (w / w), 15% and 40% (w / w), 20% and 40% (w / w), 25% and 40% (w / w), 10% and 35% (w / w), 12% and 35% (w / w), 15% and 35% (w / w), 20% and 35% (w / w), or between 25% and 35% (w / w) of a starch, a cereal, a grain, a legume, or any combination thereof.

[0044] In some embodiments, the low moisture extrudate further comprises 10% and 40% (w / w), 12% and 40% (w / w), 15% and 40% (w / w), 20% and 40% (w / w), 25% and 40% (w / w), 10% and 35% (w / w), 12% and 35% (w / w), 15% and 35% (w / w), 20% and 35% (w / w) or 25% and 35% (w / w) of starch, flour or both. Non-limiting examples of suitable starch include maltodextrin, inulin, oligofructose, pectin, carboxymethyl cellulose, guar gum, corn starch, oat starch, potato starch, rice starch, pea starch and wheat starch. Non-limiting examples of suitable flour include: amaranth flour, oat flour, quinoa flour, rice flour, rye flour, sorghum flour, soy flour, wheat flour and corn flour.

[0045] According to some embodiments, the invention provides an extrudate comprising yeast material, wherein the yeast material constitutes between 35% and 100%, 35% and 99%, 30% and 99%, 45% and 99%, 35% and 98%, 45% and 98%, 35% and 90%, 45% and 90%, 35% and 85%, 45% and 85%, 35% and 70%, 45% and 70%, 35% and 65%, 45% and 65%, 45% and 60%, or between 35% and 50% of the extrudate by dry weight, including any range therebetween. Each possibility represents a separate embodiment of the invention.

[0046] In some embodiments, the extrudate further comprises 30% and 75% (w / w), 35% and 75% (w / w), 39% and 75% (w / w), 40% and 75% (w / w), 45% and 75% (w / w), 50% and 75% (w / w), 55% and 75% (w / w), 30% and 70% (w / w), 35% and 70% (w / w), 39% and 70% (w / w), 40% and 70% (w / w), 45% and 70% (w / w), 50% and 70% (w / w), % (w / w), 30% and 60% (w / w), 35% and 60% (w / w), 39% and 60% (w / w), 40% and 60% (w / w), 45% and 60% (w / w), 50% and 60% (w / w), 30% and 55% (w / w), 35% and 55% (w / w), 39% and 55% (w / w), 40% and 55% (w / w), or between 45% and 55% (w / w), including any ranges therebetween. Each possibility represents a separate embodiment of the present invention.

[0047] In some embodiments, the additional protein is a plant protein selected from the group consisting of vegetable protein, legume protein, seed protein, grain protein, tuber protein, root protein, fruit protein, nut protein, algae protein, seaweed protein, and any combination thereof. In some embodiments, the extrudate is free of soy.

[0048] In some embodiments, the extrudate further comprises 1% and 25% (w / w), 1% and 15% (w / w), 1% and 10% (w / w), 1% and 5% (w / w), 5% and 25% (w / w), 5% and 15% (w / w), or 5% to 10% (w / w) of fiber. Non-limiting examples of fibers according to the present invention include bamboo fiber, barley bran, carrot fiber, lemon fiber, corn bran, soluble dietary fiber, insoluble dietary fiber, oat bran, pea fiber, rice bran, headhusks, soy fiber, soy polysaccharides, wheat bran, and wood pulp cellulose.

[0049] According to some embodiments, the present invention provides an extrudate comprising between 35% and 70% yeast material by weight. According to some embodiments, the present invention provides an extrudate comprising between 35% and 70% yeast material by dry weight. In some embodiments, the present invention provides a high moisture extrudate comprising between 35% and 75% yeast material by weight. In some embodiments, the present invention provides a high moisture extrudate comprising between 35% and 75% yeast material by dry weight. In some embodiments, the high moisture extrudate comprises, by dry weight, between 35% and 75% (w / w), 39% and 75% (w / w), 40% and 75% (w / w), 45% and 75% (w / w), 50% and 75% (w / w), 55% and 75% (w / w), 30% and 70% (w / w), 35% and 70% (w / w), 39% and 70% (w / w), 40% and 70% (w / w), 45% and 70% (w / w), 50% and 75% (w / w), 55% and 75% (w / w), 30% and 70% (w / w), 35% and 70% (w / w), 39% and 70% (w / w), 40% and 70% (w / w), 45% and 70% (w / w), 50% and 75% (w / w). 0% (w / w), 55% and 70% (w / w), 30% and 60% (w / w), 35% and 60% (w / w), 39% and 60% (w / w), 40% and 60% (w / w), 45% and 60% (w / w), 50% and 60% (w / w), 30% and 55% (w / w), 35% and 55% (w / w), 39% and 55% (w / w), 40% and 55% (w / w), or between 45% and 55% (w / w) yeast material.

[0050] In some embodiments, an extrudate is provided comprising between 35% and 75% yeast material by dry weight, and between 30% and 75% (w / w) of the additional protein described above.

[0051] In some embodiments, the extrudate comprises between 30% and 75% (w / w) yeast material, between 30% and 75% (w / w) additional protein, and between 30% and 75% (w / w) water.

[0052] In some embodiments, a high moisture extrudate is provided, comprising between 33% and 75% (w / w) yeast material. In some embodiments, a high moisture extrudate is provided, comprising between 35% and 75% yeast material by dry weight, and between 30% and 75% (w / w) additional protein. In some embodiments, the high moisture extrudate comprises: between 35% and 75% yeast material, between 30% and 75% (w / w) additional protein, and between 30% and 75% (w / w) water by dry weight.

[0053] In some embodiments, the extrudate is in the form of fibers. In some embodiments, the high moisture extrudate is in the form of fibers.

[0054] In some embodiments, the extrudate is characterized by a fibrous texture. In some embodiments, the high moisture extrudate is characterized by a fibrous texture.

[0055] In some embodiments, the extrudate comprising between 35% and 75% by dry weight of yeast material, between 30% and 75% (w / w) additional protein, and between 30% and 75% (w / w) water is in the form of a fiber. In some embodiments, the extrudate comprising between 35% and 75% by dry weight of yeast material, between 30% and 75% (w / w) additional protein, and between 30% and 75% (w / w) water is characterized by a fibrous texture.

[0056] In some embodiments, an extrudate comprising between 35% and 75% (w / w) yeast material as described above comprises a protein content of 15% and 65%, 18% and 65%, 20% and 65%, 25% and 65%, 30% and 65%, 15% and 60%, 18% and 60%, 20% and 60%, 25% and 60%, 30% and 60%, 15% and 50%, 18% and 50%, 20% and 50%, 25% and 50%, or 30% and 50% by weight of yeast material, including any range therebetween. Each possibility represents a separate embodiment of the invention. In some embodiments, the protein content is calculated by conversion of nitrogen content. In some embodiments, the protein content is calculated by using a 6.25 nitrogen-protein conversion factor.

[0057] As used herein, "fibrous" refers to any material containing, consisting of, or resembling fibers. In some embodiments, fibrous materials can be separated into fibers. "Fiber" as used herein means a string of fibrous material consisting of two or more filaments twisted together. "Filament" means a slender, elongated, thread-like object or structure of indefinite length (from microscopic length to a mile or more in length).

[0058] In some embodiments, the extrudate comprises between 30% and 75% (w / w), 50% and 75% (w / w), 60% and 75% (w / w), 30% and 70% (w / w), 50% and 70% (w / w), 55% and 70% (w / w), 60% and 70% (w / w), 50% and 69% (w / w), 55% and 69% (w / w), 60% and 69% (w / w), 50% and 65% (w / w), or 55% and 65% (w / w) water, including any range therebetween. Each possibility represents a separate embodiment of the invention.

[0059] In some embodiments, the extrudate further comprises between 1% and 25% (w / w) starch, flour, or both, as described above. In some embodiments, the extrudate further comprises between 1% and 25% (w / w), 1% and 15% (w / w), 1% and 10% (w / w), 1% and 5% (w / w), 5% and 25% (w / w), between 5% and 15% (w / w), or between 5% and 10% (w / w) starch, flour, or both.

[0060] In some embodiments, the extrudate further comprises between 1% and 25% fiber, as described above. In some embodiments, the extrudate further comprises between 1% and 25% (w / w), 1% and 15% (w / w), 1% and 10% (w / w), 1% and 5% (w / w), 5% and 25% (w / w), 5% and 15% (w / w), or 5% and 10% (w / w) fiber.

[0061] In some embodiments, the extrudate comprises 0.01% and 1.5% (w / w), 0.05% and 1.5% (w / w), 0.09% and 1.5% (w / w), 0.1% and 1.5% (w / w), 0.1% and 0.9% (w / w), 0.2% and 0.9% (w / w), 0.3% and 0.9% (w / w), 0.5% and 0.9% (w / w), 0.1% and 0.7% (w / w), 0.2% and 0.7% (w / w), 0.3 % and 0.7% (w / w), 0.5% and 0.7% (w / w), 0.01% and 0.5% (w / w), 0.05% and 0.5% (w / w), 0.09% and 0.5% (w / w), 0.1% and 0.5% (w / w), 0.1% and 0.5% (w / w), 0.2% and 0.5% (w / w), 0.3% and 0.5% (w / w), or 0.5% and 0.9% (w / w) expansion regulator, including any range therebetween. Each possibility represents a separate embodiment of the present invention. As used herein, "expansion regulator" refers to any substance capable of providing a uniform extrudate structure. In some embodiments, the expansion regulator is capable of providing a well-defined expanded extrudate. In some embodiments, the expansion regulator adjusts the pore size by increasing the uniformity of the pores and by forming smaller pores. In some embodiments, the expansion regulator comprises a sodium salt, a calcium salt, a magnesium salt or other.

[0062] In some embodiments, the expansion modifier comprises calcium carbonate. In some embodiments, the extrudate comprises 0.01% and 1.5% (w / w), 0.05% and 1.5% (w / w), 0.09% and 1.5% (w / w), 0.1% and 1.5% (w / w), 0.1% and 0.9% (w / w), 0.2% and 0.9% (w / w), 0.3% and 0.9% (w / w), 0.5% and 0.9% (w / w), 0.1% and 0.7% (w / w), 0.2% and 0.7% (w / w), 0. % (w / w), 0.3% and 0.5% (w / w), or 0.5% and 0.9% (w / w) calcium carbonate, including any range therebetween. Each possibility represents a separate embodiment of the present invention.

[0063] In some embodiments, the extrudate further comprises a colorant, a flavoring agent, a flavor masking agent, or any combination thereof. Non-limiting examples of thickeners according to the present invention include starch-rich ingredients such as corn flour, tapioca flour, alginate, beans, or bean extracts. Non-limiting examples of emulsifiers according to the present invention include aquafaba, coconut milk, pea protein, lecithin, quinoa protein, and other proteins. In some embodiments, the extrudate further comprises vegetable fat.

[0064] In some embodiments, the yeast material is derived from downstream food-related industries. In some embodiments, the yeast material is derived from downstream beer. In some embodiments, the yeast material is derived from downstream yeast extracts.

[0065] In some embodiments, the yeast comprises Saccharomyces cerevisiae, Streptomyces natalensis, Streptomyces chattanoogensis, Saccharomyces fragilis, Candida utilis, Candida guilliermondii, Candida lipolityca, Cyberlindnera jadinii, or any combination thereof. Each possibility represents a separate embodiment of the invention.

[0066] As used herein, the term "yeast" refers to eukaryotic unicellular microorganisms of the phyla Ascomycota and Basidiomycota. Exemplary yeasts are yeasts from the order Saccharomyces. Specific examples of yeasts are Saccharomyces spp., including but not limited to Saccharomyces cerevisiae.

[0067] As used herein, "material" refers to a large source of carbon-based compounds found in natural and modified, terrestrial and aquatic environments. In some embodiments, "material" refers to any substance composed of organic compounds from organisms such as plants, animals and microorganisms or their remains (remains).

[0068] As used herein, the term "yeast material" refers to any compound composed, secreted, derived or produced by yeast. In some embodiments, the yeast material is a carbon-based material.

[0069] In some embodiments, the yeast material comprises: whole yeast, yeast extract, yeast biomass, yeast homogenate, yeast filtrate, yeast concentrate, any part thereof or any combination thereof. In some embodiments, the yeast material is selected from: whole yeast, yeast biomass, yeast filtrate, yeast concentrate, any part thereof and any combination thereof. In some embodiments, the yeast material comprises whole yeast or consists of whole yeast. In some embodiments, the yeast material does not contain yeast extract.

[0070] As used herein, the term "extrudate" refers to a product in which a composition is heated and / or compressed to a molten (or softened) state and then extruded. As used herein, the term "extrudable composition" refers to the ability of a composition to be extruded. food

[0071] According to some embodiments, the present invention provides a food product comprising an extrudate as described above. In some embodiments, a food product consisting essentially of an extrudate as described above is provided.

[0072] In some embodiments, the invention provides a food product comprising between 35% and 100% yeast material by dry weight. In some embodiments, the invention provides a food comprising between 35% and 99%, 50% and 99%, 55% and 99%, 60% and 99%, 65% and 99%, 50% and 95%, 55% and 95%, 60% and 95%, 65% and 95%, 50% and 90%, 55% and 90%, 60% and 90%, 65% and 90%, 50% and 70%, 55% and 70%, 60% and 70%, 65% and 70%, 50% and 69%, 55% and 69%, 60% and 69%, 65% and 69%, 50% and 65%, or 55% and 65% yeast material by dry weight, including any range therebetween. Each possibility represents a separate embodiment of the invention.

[0073] In some embodiments, the invention provides a food comprising between 30% and 99%, 50% and 99%, 55% and 99%, 60% and 99%, 65% and 99%, 50% and 95%, 55% and 95%, 60% and 95%, 65% and 95%, 50% and 90%, 55% and 90%, 60% and 90%, 65% and 90%, 50% and 70%, 55% and 70%, 60% and 70%, 65% and 70%, 50% and 69%, 55% and 69%, 60% and 69%, 65% and 69%, 50% and 65%, or 55% and 65% yeast material by dry weight, including any range therebetween. Each possibility represents a separate embodiment of the invention. In some embodiments, the yeast material is selected from the group consisting of whole yeast, yeast biomass, yeast filtrate, yeast concentrate, yeast extrudate, any portion thereof, and any combination thereof. In some embodiments, the yeast material comprises a yeast protein extract.

[0074] In some embodiments, the food comprises a protein content of 10% and 90%, 12% and 90%, 15% and 90%, 20% and 90%, 50% and 90%, 50% and 90%, 10% and 85%, 12% and 85%, 15% and 85%, 20% and 85%, 50% and 85%, 50% and 85%, 10% and 80%, 12% and 80%, 15% and 80%, 20% and 80%, 50% and 80%, 50% and 80%, 10% and 75%, 12% and 75%, 15% and 75%, 20% and 75%, between 50% and 75%, or between 50% and 75%, including any range therebetween, by weight of the yeast material. Each possibility represents a separate embodiment of the invention.

[0075] In some embodiments, the food comprises a nitrogen content of 1% and 15%, 4% and 15%, 5% and 15%, 6% and 15%, 7% and 15%, 1% and 10%, 4% and 10%, 5% and 10%, 6% and 10%, 7% and 10%, between 4% and 7%, or between 5% and 7%, including any range therebetween, by weight of the yeast material. Each possibility represents a separate embodiment of the invention. In some embodiments, the protein content is calculated by conversion of the nitrogen content. In some embodiments, the protein content is calculated by using a 6.25 nitrogen-protein conversion factor.

[0076] In some embodiments, the food is a meat substitute food. In some embodiments, the food is a dairy substitute food. In some embodiments, the food is an egg substitute food. In some embodiments, the food is a vegetarian food. In some embodiments, the food is a vegan food.

[0077] As used herein, the term "food" refers to a material, substance or additive that can be used as food or can be added to food. Generally, a food is any composition that an animal, preferably a mammal, such as a human, may consume as part of its diet.

[0078] As used herein, "meat substitute" refers to a meat analog that contains a high content of protein and can be eaten as such. In some embodiments, the meat substitute is a plant-based meat substitute.

[0079] In some embodiments, the meat substitute, dairy substitute or egg substitute food according to the present invention is characterized by similar properties of the corresponding meat food, dairy food or egg food. The properties of meat, eggs and dairy products that can be tested include mechanical properties, such as hardness, cohesiveness, brittleness, chewiness, stickiness, viscosity, elasticity and adhesion. The properties that can be tested also include geometric properties, such as particle size and shape, and particle shape and orientation. Other properties can include moisture content and fat content. These properties may be described using terms such as: "soft," "firm," or "hard" to describe hardness; "brittle," "crunchy," "brittle," "chewy," "tender," "tough," "crisp," "mealy," "pasty," or "gelatinous" to describe cohesion; "thin" or "viscous" to describe viscosity; "plastic" or "elastic" to describe elasticity; "sticky," "tacky," or "gooey" to describe adhesion; "gritty," "grainy," or "course" to describe particle shape and size; "fibrous," "porous / cellular," or "crystalline" to describe particle shape and orientation; "dry," "moist," "wet," or "watery" to describe moisture content; or "oily" or "greasy" to describe fat content.

[0080] In some embodiments, the test group population can be required to evaluate certain meat, eggs or dairy products according to the properties of the described product, and compare them with food according to the present invention. These assessments can be used as product property indications. In some embodiments, food of the present invention is evaluated as being similar to meat, eggs or dairy products according to human evaluation. In some embodiments, the food is indistinguishable from real meat for humans. In some embodiments, the food is indistinguishable from dairy products for humans. In some embodiments, food is indistinguishable from eggs meat for humans.

[0081] As used herein, "vegetarian" refers to the nature of an ingredient and indicates that the ingredient is not derived or originated from meat, poultry, game, fish, shellfish, or animal slaughter by-products.

[0082] In some embodiments, the present invention provides food products prepared using the extrudates or yeast materials described herein. In some embodiments, food products prepared using the extrudates or yeast materials described herein are indistinguishable from equivalent food products prepared using meat, eggs, dairy products, or any combination thereof.

[0083] In some embodiments, the food product is characterized as being suitable for use as an equivalent product to meat, eggs, dairy products, or any combination thereof.

[0084] In some embodiments, the food product prepared with the extrudate or yeast material described herein is characterized as an equivalent product prepared using meat, eggs, dairy products, or any combination thereof. In some embodiments, an equivalent product refers to any one of texture, color, and flavor.

[0085] In some embodiments, a food product prepared with an extrudate or yeast material described herein has at least 80%, at least 85%, at least 90%, or at least 95% of the characteristics and organoleptic properties of a food product prepared using meat, eggs, dairy products, or any combination thereof.

[0086] In some embodiments, the food is characterized by at least 80%, at least 85%, at least 90% of the texture, color, and flavor of an equivalent product prepared using meat, eggs, dairy products, or any combination thereof. In some embodiments, the food is characterized by at least 60% of the aroma profile of an equivalent product prepared using meat, eggs, dairy products, or any combination thereof. In some embodiments, the food is characterized by at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95% of the aroma profile of an equivalent product prepared using meat, eggs, dairy products, or any combination thereof. In some embodiments, the food is characterized by at least 60% of the consistency of an equivalent product prepared using eggs. In some embodiments, the food product is characterized by at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95% identity to an equivalent product prepared using meat, eggs, dairy products, or any combination thereof, including any values ​​therebetween. Each possibility represents a separate embodiment of the invention.

[0087] In some embodiments, the food product does not contain meat, eggs, dairy or any combination thereof. In one embodiment, "eliminating" is "free of" or "essentially free of".

[0088] As used herein, the terms "eggs", "meat", "dairy", for example when describing "a product does not contain meat, eggs, or dairy products", refer to animal products or any component of an animal product.

[0089] As used herein, the term "vegan" refers to the nature of the component, and indicates that the component is not derived from or derived from an animal or animal product. Therefore, the "vegan" component excludes any animal product or animal by-product. The substances constituting animal products or by-products are well known in the art and are well known to those (people) who follow a vegetarian or vegan diet. Specifically, the term "animal product" refers to any animal part, animal by-product or product produced by an animal. Some examples of substances that will be considered as "animal products" include those animal parts (including, for example, fat, flesh, blood, etc.) that are edible or generally prepared for human consumption. Products produced by animals are also considered to be "animal products" as used herein, and refer to products (such as milk, eggs, honey, etc.) produced by animals without slaughtering animals. "Animal by-products" are such products: generally inedible in themselves, but are by-products of animals slaughtered for consumption, for example, bones, corpses (skeleton, carcasses), etc. However, animal by-products are often processed into foods that are edible to humans, some well-known examples of which include gelatin, casein, whey, rennet, etc. As used herein, the term "animal by-products" encompasses these processed animal by-products (e.g., gelatin, casein, whey, rennet, etc.). As described herein, "vegan" and "plant-based" components or ingredients substantially exclude (or, in some embodiments, completely exclude) such animal products and by-products.

[0090] In some embodiments, the compositions and food products described herein are suitable for vegan and / or vegetarian diets. For example, in embodiments where the composition is suitable for a vegan diet, the composition may comprise primarily plant-based components, such that the composition is substantially free of animal products, animal by-products, or substantially free of components derived from such animal sources.

[0091] In some embodiments, the food product is in the form of a nugget, a breast, a steak, or a minced meat product.

[0092] In some embodiments, the food product is in the form of sushi or a fish substitute or a cheese substitute. In some embodiments, the food product is free of soy. texture

[0093] According to some embodiments, methods are provided for modifying or improving the texture of yeast and / or yeast compositions and extrudates (as described above as animal product substitutes).

[0094] In some embodiments, the texture is improved by a physical process. Non-limiting examples include mechanical manipulation to modify the texture of a product containing yeast: the temperature of a mixture of yeast in a solvent such as water can be reduced to the freezing point of the solution. At such a temperature, crystals are formed that can destroy and distort the structure of the yeast cell wall, so that it can cause the mechanical properties of the yeast to change. After this process occurs, the yeast or yeast solution can be thawed, and the yeast can continue the process of becoming a food ingredient / substrate. Another non-limiting example includes processing similar to textured vegetable protein (TVP) by dry, hot or wet extrusion. In dry or hot extrusion, yeast or yeast powder or concentrate or extract can be extruded into various shapes (chunks, fragments, blocks, granules and strips) and sizes. In general extrusion, defatted thermoplastic protein is heated to 150-200°C, high pressure such as 80-130 bar (this denatures it into a fibrous, insoluble, porous network that can be absorbed in liquids up to three times its weight). In high moisture extrusion, the water temperature is typically in the range of between 140-165°C and the pressurized molten protein mixture exits the extruder at a moisture content typically around 70%.

[0095] In some embodiments, the texture is improved by mixing the yeast with plant fiber (i.e., cellulose, mushroom, extruded protein, gluten or other), or other plant ingredients with high fiber and / or high protein content (e.g., oatmeal). In some embodiments, the plant ingredient is in the form of fragments. Non-limiting examples of high fiber plant ingredients include oats, wheat germ, cottonseed, husks or bran of cereals, barley, different types of peas, beans, lentils, artichokes, corn and other cereal postharvest byproducts, wheatgrass, other grass-like plant ingredients, beetroot, carrots, apples, etc.

[0096] In some embodiments, calcium or magnesium, or other salts, are added to the composition to cause coagulation of the solution or mixture containing the yeast. In some embodiments, physical pressure is applied to the solution or mixture containing the yeast in the mold to provide shape and texture. Colorants

[0097] In some embodiments, food as described herein or compositions include one or more coloring agents. Various natural or artificial coloring agents are known to those skilled in the art, and may include, for example, carotenoids such as beta-carotene, turmeric, annatto, mango yellow or palm oil. In some embodiments, food as described herein or compositions include 0.1% to 20% (w / w), 0.5% to 15% (w / w), 0.3% to 15% (w / w), 0.4% to 15% (w / w), 0.5% to 15% (w / w), 0.4% to 10% (w / w), 0.5% to 5% (w / w) or 0.4% to 2% (w / w) coloring agent, including any range therebetween. Each possibility represents a separate embodiment of the present invention. Flavoring

[0098] In some embodiments, food as described herein or composition comprises one or more flavoring agents. In some embodiments, food as described herein or composition comprises yeast, sugar, salt and any combination thereof. Various natural or artificial flavoring agents are known to those skilled in the art, and may include, for example, salt, spices, sugar, sweeteners, monosodium glutamate, sulfuric acid flavoring agents such as black salt or other flavoring agents. In some embodiments, food as described herein or composition comprises 0.1% to 20% (w / w), 0.5% to 15% (w / w), 0.3% to 15% (w / w), 0.4% to 15% (w / w), 0.5% to 15% (w / w), 0.4% to 10% (w / w), 0.5% to 5% (w / w) or 0.4% to 2% (w / w) flavoring agents, including any range therebetween. Each possibility represents a separate embodiment of the present invention. Other reagents

[0099] In some embodiments, food as herein described or compositions further include emulsifier.In some embodiments, compositions include 0.1% to 5% (w / w), 0.2% to 5% (w / w), 0.3% to 5% (w / w), 0.4% to 5% (w / w), 0.5% to 5% (w / w), 0.5% to 4% (w / w) or 0.5% to 3% (w / w) emulsifier, including any range therebetween.Each possibility represents a separate embodiment of the present invention.

[0100] In some embodiments, the food or composition described herein comprises a thickener, 0.1% to 5% (w / w), 0.2% to 5% (w / w), 0.3% to 5% (w / w), 0.4% to 5% (w / w), 0.5% to 5% (w / w), 0.5% to 4% (w / w), or 0.5% to 3% (w / w) of a thickener, including any range therebetween.

[0101] In some embodiments, the food or composition described herein comprises 0.5% to 15% (w / w), 1% to 15% (w / w), 0.5% to 12% (w / w), 0.5% to 10% (w / w), or 1% to 10% (w / w) oil, including any ranges therebetween. Each possibility represents a separate embodiment of the invention.

[0102] In some embodiments, oil is plant-based oil. The example of vegetable oil that can be used according to the present invention includes but is not limited to soybean oil, safflower oil, linseed oil, corn oil, sunflower oil, olive oil, mustard oil (canola oil), sesame oil, cottonseed oil, palm oil, rapeseed oil, tung oil or any blend of these oils. Alternatively, any partially hydrogenated vegetable oil or genetically modified vegetable oil can be used. The example of partially hydrogenated vegetable oil or genetically modified vegetable oil includes but is not limited to high oleic safflower oil, high oleic soybean oil, high oleic peanut oil, high oleic sunflower oil and high erucic rapeseed oil (crambe (crambe) oil). Improves yeast taste and flavor

[0103] According to some embodiments, there is provided a method for improving the flavor of a yeast material, comprising contacting the yeast material with an agent, wherein the agent is characterized in that it is capable of adjusting the pH of the yeast material to a pH in the range of 4 to 7.5, 4.5 to 7.5, 4.9 to 7.5, 5 to 7.5, 5.5 to 7.5, 4 to 7, 4.5 to 7, 4.9 to 7, 5 to 7, 5.5 to 7, 4 to 6.5, 4.5 to 6.5, 4.9 to 6.5, 5 to 6.5, or 5.5 to 6.5, including any ranges therebetween. Each possibility represents a separate embodiment of the invention.

[0104] In some embodiments, the improvement comprises reducing yeasty taste, yeasty off-notes, enhancing meaty flavor, or any combination thereof.

[0105] In some embodiments, methods for improving the bitter taste of the yeast materials described herein are provided.

[0106] In some embodiments, the agent is a naturally occurring substance suitable for use as an alkaline material in a solution. Non-limiting examples of natural plant sources that can be used as alkaline solutions / materials are asparagus, lettuce, almonds, arugula, amaranth, avocado or avocado oil, beetroot, broccoli sprouts, cabbage, buckwheat, basil, carrots, cauliflower, celery, chia, shallots, cilantro, coconut, kale, cucumbers, cumin, eggplant, chicory, flaxseed oil and seeds, ginger, beans, kale, leeks, kelp, lentils, millet, mustard, potatoes, okra, parsley, peas, peppers, pumpkin and its seeds, quinoa, radish, spinach, pumpkin, sunflower seeds, sweet potatoes, zucchini, wheat grass, watercress and other leaves. In some embodiments, the natural alkaline sources described herein (whole plant parts, or extracts or solutions) are used as part of a formulation for incorporation into a final product of yeast or used to produce a solution or solution-like liquid / fluid or powder for altering the pH of yeast (as part of the final product production process).

[0107] In some embodiments, the method further comprises the step of separating the yeast from the reagent. The separation can be performed by any means known in the art. In some embodiments, the separation is performed by centrifugation.

[0108] In some embodiments, a masking agent is added to the formulation. As used herein, a masking agent refers to an agent that is capable of counteracting / masking the bitter taste, or an agent that fully or partially blocks the bitter taste receptors on the human / animal tongue.

[0109] In some embodiments, the masking agent is a natural masking agent. Non-limiting examples of natural masking agents include ginger, onion, mushroom / fungus, garlic, any extracts or combinations thereof.

[0110] In some embodiments, ion exchange separation methods are used to at least partially debitter yeast or improve its flavor and taste. In some embodiments, the ion exchange method includes a resin. The use of a resin generally requires that the yeast be diluted into a liquid. The resin is used, for example, as beads in a column. Non-limiting examples of suitable resins include DOWEXOPTIPORE TM or resins exhibiting similar physical and / or chemical properties. Ion exchange separation techniques are optionally used in conjunction with activated carbon, and optionally utilize cationic or anionic charges.

[0111] In some embodiments, the method includes the steps of mechanically grinding the dry yeast and / or vacuum and / or heating to remove volatile compounds from the yeast. General Content

[0112] As used herein, the term "about" refers to ± 10%.

[0113] The terms "comprises," "comprising," "includes," "including," "having" and their cognates mean "including but not limited to."

[0114] The term "consisting of" means "including and limited to."

[0115] The term "consisting essentially of" means that a composition, method, or structure may include additional ingredients, steps, and / or parts, but only if the additional ingredients, steps, and / or parts do not materially alter the basic and novel characteristics of the claimed composition, method, or structure.

[0116] The word “exemplary” is used herein to mean “serving as an example, instance, or illustration.” Any implementation described as “exemplary” is not necessarily to be construed as preferred or advantageous over other implementations and / or to exclude the incorporation of features from other implementations.

[0117] The word “optionally” is used herein to mean “is provided in some embodiments and not provided in other embodiments.” Any particular embodiment of the present invention may include multiple “optional” features, unless such features conflict.

[0118] As used herein, the singular forms "a", "an", and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

[0119] Throughout this application, various embodiments of the present invention can be presented in range form. It should be understood that the description of range form is only for convenience and brevity, and should not be interpreted as a rigid limitation on the scope of the present invention. Therefore, the description of the range should be considered to have specifically disclosed all possible sub-ranges and individual values ​​within the range. For example, the description of a range such as 1 to 6 should be considered to have specifically disclosed sub-ranges such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., and individual values ​​within the range, such as 1, 2, 3, 4, 5 and 6. It is applicable regardless of the width of the range.

[0120] Whenever a numerical range is indicated herein, it is meant to include any cited numerical value (fractional or integer) within the indicated range. The phrases "ranging / ranges between a first indicated numerical value and a second indicated numerical value" and "ranging / ranges from a first indicated numerical value to a second indicated numerical value" are used interchangeably herein and are meant to include the first indicated numerical value and the second indicated numerical value and all fractions and integers therebetween.

[0121] As used herein, the term "method" refers to ways, means, techniques and procedures for accomplishing a given task, including but not limited to those ways, means, techniques and procedures known to practitioners in the fields of chemistry, pharmacology, biology, biochemistry and medicine or readily developed from known ways, means, techniques and procedures.

[0122] As used herein, the term "treating", "treating" or "treating" includes abrogating, substantially inhibiting, slowing or reversing the progression of a condition, substantially alleviating the clinical or aesthetical symptoms of a condition, or substantially preventing the appearance of clinical or aesthetical symptoms of a condition.

[0123] It should be understood that certain features of the present invention described in the context of separate embodiments for clarity may also be provided in combination in a single embodiment. Conversely, various features of the present invention described in the context of a single embodiment for brevity may also be provided separately or in any suitable sub-combination or in any suitable manner in any other described embodiment of the present invention. Certain features described in the context of various embodiments will not be considered essential features of those embodiments unless the embodiment does not work without those elements.

[0124]

[00136] The present invention as delineated hereinabove and various embodiments and aspects as claimed in the claims section below find experimental support in the following examples. Example

[0125] Reference is now made to the following examples, which together with the above descriptions illustrate some embodiments of the invention in a non-limiting fashion. Example 1 High moisture extrudate and low moisture extrudate

[0126] High moisture extrudates (HME) were successfully obtained using yeast as the main ingredient (Table 1). Figure 1A -B presents a photograph of High Moisture Extrudate 3 (HME3) described in Table 1. It can be observed that the extrudate exhibits a fiber-like structure. Table 1. Formulation of HME3

[0127] Yeast was also used as a main ingredient in low moisture extrudates (LME). Several extrudates ( Figure 2A -H). Table 2. Formulation of LME1 Table 3. Formulation of LME2 Table 4. Formula of LME3 Table 5. Formula of LME4 Table 6. Formulation of LME5 Table 7. Formula of LME6 Table 8. Formula of LME9 Table 9. Formula of LME12 Example 2 pH adjustment experiment

[0128] An experiment was conducted to adjust the taste of yeast material by adjusting the pH of the solution (Table 10). 2 grams (g) of yeast was mixed with 100 g of water at room temperature. To adjust the alkaline pH, baking soda was used, and to adjust the acidic pH, 5% vinegar was used. Table 10

[0129] As the pH decreased, a decrease in taste intensity was observed.

[0130] Further experiments were performed to validate the results with different yeast samples: instant yeast, inactive yeast, yeast extract downstream (DS) and spent yeast. The results are presented in Tables 11-12.

[0131] 2 g of yeast was mixed with 100 g of water at room temperature. To adjust the alkaline pH, baking soda was used and to adjust the acidic pH, citric acid was used. The different yeast samples were compared for their taste intensity (Table 11) and color (Table 12).

[0132] As observed in the previous results (Table 10), it can be observed that in all yeast sources, the flavor intensity decreases as the pH decreases (Table 11). Table 11. Taste intensity results

[0133] It can also be observed that the color at low acidic pH is lighter than at more alkaline pH (Table 12). Table 12. Color results Example 3 Yeast extrudates as meat substitute products

[0134] Experiments were conducted to evaluate the sensory properties of yeast extrudates in comparison with soy, pea, wheat protein extrudates and real chicken ( Figure 3A -F). Overall, the yeast extrudates presented good properties comparable to those of chicken.

[0135] Several patty recipes containing yeast (LME R1, LME R2, LME R3 and LME R9) were tested and compared to patties containing soy (LME R11) and chicken patties (Patty Chicken 6) (Table 13). Table 13. Pie recipe

[0136] A group of 4 people acted as tasters to conduct sensory tests ( Figure 4A -G). The results showed that of all patties containing yeast low-moisture extrudates, the meaty taste was closest to chicken: flavor persistence, flavor intensity, and umami were evaluated as similar to chicken.

[0137] Although the present invention has been described in conjunction with its specific embodiments, it is apparent that many alternatives, modifications and variations will be apparent to those skilled in the art. Therefore, it is intended to encompass all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.

[0138] All publications, patents and patent applications mentioned in this specification are incorporated herein in their entirety by reference in the specification, as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, the citation or identification of any reference in this application should not be construed as an admission that such reference is available as prior art to the present invention. When section headings are used, they should not be construed as necessarily limiting.

Claims

1. An extrudate comprising yeast material, wherein the yeast material constitutes between 55% and 100% by dry weight of the extrudate.

2. An extrudate according to claim 1, wherein the yeast material comprises a protein content of between 30% and 90% by weight of the yeast material.

3. An extrudate according to claim 1 or 2, wherein the yeast material comprises a protein content of between 60% and 90% by weight of the yeast material.

4. An extrudate according to any one of claims 1 to 3 comprising at least 60% by dry weight of said yeast material.

5. An extrudate according to any one of claims 1 to 4 comprising between 75% and 99% by dry weight of said yeast material.

6. An extrudate according to any one of claims 1 to 5 comprising between 1% and 15% weight / weight (w / w) water.

7. The extrudate according to any one of claims 1 to 6, further comprising between 10% and 40% (w / w) starch, cereals, grains, legumes or any combination thereof.

8. The extrudate according to any one of claims 1 to 7, further comprising between 30% and 75% (w / w) additional protein, wherein the additional protein is a plant protein selected from the group consisting of vegetable protein, legume protein, seed protein, cereal protein, tuber protein, root protein, fruit protein, nut protein, algae protein, seaweed protein and any combination thereof.

9. The extrudate according to any one of claims 1 to 8, characterized in that A fibrous texture, and optionally wherein the extrudate comprises between 30% and 75% (w / w) water.

10. An extrudate according to any one of claims 1 to 9, wherein the extrudate is characterized by any of the following: (i) the extrudate comprises between 0.01% and 1.5% (w / w) of a swelling regulator, and optionally wherein the swelling regulator comprises calcium carbonate; (ii) the extrudate further comprises a thickener, an emulsifier, a colorant, a flavoring agent, a flavor masking agent, or any combination thereof; (iii) the yeast material is derived from a downstream food-related industry; (iv) the yeast material is selected from: whole yeast, yeast biomass, yeast filtrate, yeast concentrate, any portion thereof, and any combination thereof; and (v) any combination of (i)-(iv).

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