Compositions and methods for masking anomalous features in consumer goods

Abstract

A masking composition for masking anomalous characteristics of proteins of non-animal origin is provided. The masking composition comprises a) a mixture of a labiatae extract and vitamin C, wherein the mixing ratio of the extract to the vitamin C is 1: 1 to 1: 20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the genus Coffee; d) a modifier imparting umami; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet brown substances, esters, sweeteners, lactones, juice derivatives, and combinations thereof.

Description

Technical Field

[0001] The present disclosure relates to methods for suppressing off - notes of non - animal - derived proteins contained in consumer products. More specifically, the present disclosure relates to flavor compositions and consumer products comprising certain off - note blocking compounds and masking agents, which will improve the sensory properties of consumer products containing proteins derived from chickpea. Background Art

[0002] Due to the benefits of proteins in the diet, it has become increasingly important to use non - animal proteins in foods in place of animal ingredients such as eggs, milk, and meat. While consumers expect their food and beverage products to have multifunctional beneficial effects, consumers still highly desire that these products offer good taste as well as efficacy in terms of health benefits. Since each type of protein has its own inherent taste, formulating proteins into food and beverage products may produce unique tastes that are considered unappealing. For example, products made from plant proteins such as chickpea exhibit flavor characteristics described as grassy, beany, green, earthy, nutty, and / or bitter. Chickpea, also known as garbanzo beans, is the second most important legume crop in the world. Chickpea is an annual legume crop grown in many countries around the world and is native to the Mediterranean region. Due to its high nutritional value, it has become part of the diet in many developing and developed countries around the world. Chickpea contains vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium, as well as high levels of iron, vitamin B - 6, and magnesium. In addition to being a source of valuable proteins, vitamins, and minerals, chickpea is also rich in fiber and low in fat and has been shown to have health benefits (e.g., reducing cholesterol damage).

[0003] Furthermore, food scientists have devoted a lot of time to developing methods for preparing acceptable meat - like food applications (e.g., beef, pork, poultry, fish, and other seafood analogs) from a variety of non - animal proteins. One such method is to texturize into fibrous meat analogs, for example, by extrusion processing. The resulting meat analog products exhibit improved meat - like visual appearance and improved texture.

[0004] Accordingly, there is still a need for products containing non - animal proteins (e.g., proteins derived from chickpea) that exhibit improved flavor and reduced off - notes. Summary of the Invention

[0006] In one embodiment, a masking composition for masking the off - flavors of non - animal - derived proteins comprises a) a mixture of a Lamiaceae extract and vitamin C, wherein the mixing ratio of the extract to the vitamin C is from 1:1 to 1:20; b) one or more peptides; c) an extract obtained from or obtainable from Coffea plants; d) a modifier that imparts umami; and e) one or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet browns, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof.

[0007] In another embodiment, a consumer product comprises a non - animal - derived protein; a masking composition comprising a mixture of a Lamiaceae extract and vitamin C, wherein the mixing ratio of the extract to the vitamin C is from 1:1 to 1:20; one or more peptides; an extract obtained from or obtainable from Coffea plants; a modifier that imparts umami; one or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet browns, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof; and a flavorant.

[0008] In another embodiment, a masking composition for masking the off - flavors of non - animal - derived proteins comprises a) a mixture of a Lamiaceae extract and vitamin C, wherein the mixing ratio of the extract to the vitamin C is from 1:1 to 1:5; and b) green coffee extract.

[0009] Upon reading this disclosure, these and other features, aspects, and advantages of the specific embodiments will become apparent to those skilled in the art. Detailed Description

[0010] The following text sets forth a broad description of many different embodiments of the present disclosure. This description is to be construed as merely exemplary 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 wholly or partially deleted, combined, or substituted for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments can be achieved using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0011] The present disclosure relates to the surprising discovery that adding a masking composition to a consumable product comprising a non - animal - derived protein enables the provision of a consumable product having an improved flavor profile due to the suppression or at least reduction of off - flavors.

[0012] In another embodiment, the present disclosure relates to the surprising discovery that adding a masking composition comprising a mixture of a Lamiaceae extract and vitamin C to a consumable product comprising a non-animal protein enables the provision of a consumable product having an improved flavor profile due to the suppression or at least reduction of off-characteristics.

[0013] "Protein of non-animal origin" means a protein preparation made from raw materials including but not limited to cereals (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legumes or pulses, beans (such as soybeans, mung beans, fava beans, lima beans, runner beans, kidney beans, navy beans, pinto beans, adzuki beans, etc.), peas (such as green peas, yellow peas, pigeon peas, cowpeas and black-eyed peas, etc.), sesame, chickpeas, potatoes, lentils and lupins; seeds and oilseeds (black mustard, Indian mustard, rapeseed, canola, safflower, sunflower seeds, flaxseeds, pumpkins, chia, sesame); nuts (almonds, walnuts, Brazil nuts, macadamia nuts, cashew nuts, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios and ginkgo); algae (kelp, wakame, spirulina, chlorella); mycoprotein and / or fungal protein.

[0014] The term "off-characteristic" refers to an unpleasant aftertaste that develops over time after consuming a consumable product.

[0015] One of the most important criteria for consumers to accept a food is flavor. Proteins themselves have little flavor but affect flavor perception. Protein components both impart undesirable off-characteristics to food and reduce the perceived impact of desired flavorants. The inventors have surprisingly found that the combination of a Lamiaceae extract and vitamin C has a masking or modifying effect on the undesirable off-characteristics of chickpea-derived protein. In response, the applicant has developed a composition that enables the provision of non-animal protein ingredients and products containing chickpea-derived protein that have an improved flavor profile and reduced off-characteristics.

[0016] In another embodiment, the inventors have surprisingly found that the combination of a Lamiaceae extract and vitamin C has a masking or modifying effect on the undesirable off-characteristics of proteins of non-animal origin. In response, the applicant has developed a composition that enables the provision of non-animal protein ingredients and products containing proteins of non-animal origin that have an improved flavor profile and reduced off-characteristics.

[0017] According to the present disclosure, a masking composition may comprise: a) a mixture of a Labiatae extract and vitamin C, the mixing ratio of the extract to the vitamin C being from 1:1 to 1:20; b) one or more peptides; c) an extract obtained from or obtainable from a Coffea plant; d) a modifier imparting umami; and e) one or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet brown substances, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof. The masking composition may also comprise other optional ingredients for specific applications.

[0018] The masking compositions of the present disclosure can be used in a variety of consumer products or applications and are not limited to any particular physical form or product type. According to the present disclosure, the term "consumer product" refers to a product that is typically consumed orally (although it may be ingested by non-oral means such as inhalation) by a subject for at least one of the purposes of enjoyment, nutrition, or health and wellness benefits. Consumer products can exist in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, syrups, aerosols, and sprays. The term also refers to, for example, dietary and nutritional supplements. Consumer products include compositions that are placed in the mouth for a period of time before being discarded but not swallowed. It can be placed in the mouth before consumption or can be held in the mouth for a period of time before being discarded.

[0019] Broadly, consumer products include but are not limited to all kinds of foods, confectionery products, bakery products, sweet products, savory products, fermented products, dairy products, beverages, oral care products, nutraceuticals, and pharmaceuticals.

[0020] Exemplary foods include but are not limited to chilled snacks, sweet and savory snacks, fruit snacks, potato chips / crisps, extruded snacks, tortilla chips / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, weight loss products, convalescent beverages, ready-to-eat meals, canned ready-to-eat meals, frozen ready-to-eat meals, dry ready-to-eat meals, chilled ready-to-eat meals, dinner mixes, meat analogs, frozen pizza, chilled pizza, soups, canned soups, dehydrated soups, instant soups, chilled soups, UHT soups, frozen soups, pasta, canned pasta, dry pasta, frozen / fresh pasta, noodles, ramen, instant noodles, cup / bowl instant noodles, bagged instant noodles, frozen noodles, snack noodles, dried foods, dessert mixes, sauces, seasonings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0021] Exemplary confectionery products include, but are not limited to, chewing gums (which include sugar gums, sugarless gums, functional gums, and bubble gums), filled confectionery, chocolates and other chocolate confectionery, medicated confectionery, lozenges, tablets, soft lozenges, mints, standard mints, powdered mints, chewy candies, hard candies, boiled candies, breath and other oral care films or strips, candy bars, lollipops, gummies, jellies, fudges, caramels, hard and soft sugar-coated foods, toffees, creams, licorices, gelatin candies, gum drops, jelly beans, nougats, fondants, combinations of one or more of the foregoing, and edible flavor compositions incorporated into one or more of the foregoing.

[0022] Exemplary bakery products include, but are not limited to, alpha bread, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate-coated cookies, filled cookies, stuffed cookies, savory crackers, and wafers, bread substitutes.

[0023] Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat (“rte”) cereals, home breakfast cereals, flakes, granolas, other ready-to-eat cereals, children's breakfast cereals, hot cereals.

[0024] Exemplary savory products include, but are not limited to, savory snacks (potato chips, crisps, nuts, tortilla chips, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, aspics, cured meats (ham, bacon), lunch / breakfast meats (hot dogs, cold cuts, sausages), tomato products, margarine, peanut butter, soups (clear, canned, creamy, instant, ultra-high temperature “UHT”), canned vegetables, pasta sauces.

[0025] Exemplary dairy products include, but are not limited to, cheese, cheese sauce, cheese-based products, ice cream, impulse ice cream, single-serve dairy ice cream, single-serve water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, home ice cream, home dairy ice cream, ice cream desserts, bulk ice cream, home water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, whole fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, skim long-life / UHT milk, goat's milk, condensed / evaporated milk, pure / evaporated milk, flavored, functional and other condensed milk, flavored milk beverages, flavored milk beverages containing only dairy products, flavored milk beverages containing fruit juice, soy milk, yogurt beverages, fermented milk beverages, coffee whiteners, milk powder, flavored milk powder beverages, cream, yogurt, pure / natural yogurt, flavored yogurt, fruit-flavored yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, refrigerated and shelf-stable desserts, dairy-based desserts, soy-based desserts.

[0026] Exemplary beverages include, but are not limited to, flavored water, soft drinks, fruit drinks, coffee-based beverages, tea-based beverages, fruit and vegetable juice-based beverages (including fruits and vegetables), milk-based beverages, gel beverages, carbonated or non-carbonated beverages, powdered beverages, alcoholic or non-alcoholic beverages, and ready-to-drink liquid formulations of these beverages.

[0027] Exemplary fermented foods include, but are not limited to, cheese and cheese products, meat and meat products, soy and soy products, fish and fish products, grains and grain products, fruits and fruit products.

[0028] In certain embodiments, a consumer product (such as a meat analogue) includes a high concentration of chickpea-derived protein. Based on the total weight of the consumer product, the total amount of protein can be from about 1 wt% to about 20 wt%, or from 2 wt% to about 15 wt%, or from about 2% to about 12 wt%, or from about 3% to about 10 wt%, or from about 4% to about 8 wt%, or from about 5% to about 7 wt%, or any percentage range or specific percentage within these ranges.

[0029] According to the present disclosure, masking agents are used in combination to produce a composition suitable for masking or modifying undesirable off-characteristics in proteins from non-animal sources (such as chickpeas). In food and beverage development, masking undesirable flavors has been practiced for many years. Historically, this has involved using more sugar or fat to mask bitterness and modulate flavor perception. Flavorists simply "over-flavor" their products to hide unpleasant tastes. These traditional methods are completely unsatisfactory, especially for health-conscious consumers for whom reducing fat and sugar content is a common goal.

[0030] Proteins of non-animal origin, such as chickpeas, provide undesirable off-flavors. In particular, the undesirable off-flavors are beany, bitter, grassy, astringent, earthy, chalky, and putrid off-flavors. The term "off-flavor" refers to unpleasant flavors and aftertastes that develop over time after consuming a consumer product. The addition of a masking agent will block, mask, or modify the off-flavors and make them less noticeable or unnoticeable. Thus, proteins of non-animal origin, such as chickpeas, will lose their beany / bitter / grassy / astringent / earthy / chalky / putrid off-flavors.

[0031] As used herein, the term "Lamiaceae extract" may refer to an extract from a Lamiaceae plant (Lamiaceae material), such as rosemary, sage, oregano, thyme, mint, and the following genera: Salvia (e.g., Salvia Apiana and Salvia officinalis), Rosmarinus (e.g., Rosmarinus officinalis), Salazaria, Origanum, Thymus (e.g., Thymus vulgaris), Hyssopus, and mixtures thereof.

[0032] The Lamiaceae material used for extracting the Lamiaceae extract can be any part of the plant, such as leaves, roots, etc. The Lamiaceae material can be processed before extraction, for example, it can be washed, dried, ground, or pulverized, etc. Specific solvents that can be used in the extraction process include water, alcohols (e.g., methanol, ethanol), acetone, ethyl acetate, hexane, dichloromethane, and any mixtures thereof, such as alcohol / water mixtures (e.g., a mixture of methanol and water). For example, the extraction solvent can be water, a water-alcohol mixture (about 1% to about 99% alcohol in water, such as about 30% to about 75% alcohol in water, or about 30% to about 50% alcohol in water, such as about 35% or about 40% alcohol in water), or an alcohol. Specific alcohols that can be mentioned include ethanol (EtOH) and methanol (MeOH).

[0033] In a particular embodiment, the extraction solvent can be a methanol-water mixture, such as an aqueous methanol solution of about 30% to about 90%, or an aqueous methanol solution of about 30% to about 50%. For example, an aqueous ethanol solution of about 50% or about 80%. In a preferred embodiment, the extraction solvent is an ethanol-water mixture having about 75% methanol and about 25% water.

[0034] As used herein, the term "acetone extract" refers to an extract obtained from any member of the Lamiaceae family (e.g., rosemary, sage, etc.) when using acetone as the sole solvent for extraction from plants (especially leaves). As used herein, the term "alcohol extract" refers to an extract obtained from the Lamiaceae family when using alcohol as the sole solvent for extraction from plants (especially leaves). For example, 100% methanol and / or 100% ethanol. The term "water-alcohol extract" as used herein refers to an extract obtained from the Lamiaceae family (e.g., rosemary, sage, etc.) when using a mixture of water and alcohol for extraction from plants. For example, about 1% to about 99% alcohol (e.g., ethanol, methanol) in water, and such an extract will be referred to as a water-ethanol extract.

[0035] The detailed procedure for preparing rosemary extract is described in U.S. Patent No. 5,859,293 (PCT W096 / 34534), which is incorporated herein by reference in its entirety.

[0036] For example, the method for extracting and separating the extract of the present invention may include the following steps:

[0037] (i) Extracting Lamiaceae leaves (such as rosemary and / or sage that can be ground) with a suitable solvent (such as acetone or ethanol);

[0038] (ii) Evaporating the solvent; and if necessary

[0039] (iii) Purifying the extract (e.g., by chromatography).

[0040] In certain embodiments, the extraction temperature ranges from about 20°C to about 100°C. In a specific embodiment, the extraction temperature ranges from about 50°C to about 70°C. Generally, the ratio of plant material to solvent mixture used in the extraction process, in grams per milliliter, is from about 1:1 to about 1:10, for example from about 1:3 to about 1:8. The incubation period (i.e., the period during which the plant material is in contact with the solvent) is generally from about 2 hours to about 24 hours.

[0041] Mechanical energy can be applied during the extraction process. Applying mechanical energy helps to homogenize the mixture, change the physical structure of the starting biological material, and increase the extraction yield of phenolic diterpenes. The amount of mechanical energy applied in this method depends on the step applied, the type of Lamiaceae material, the amount of starting material used in the mixture, the pH of the mixture, and the temperature of the mixture. The amount of mechanical energy can also affect the amount of time required to complete the extraction process.

[0042] For example, techniques known in the art can be used, such as using stirring, maceration, percolation, or infusion, such as magnetic or mechanical stirring, to mix Lamiaceae materials (such as rosemary and / or sage) and the extraction solution (such as acetone or ethanol).

[0043] Stirring can be carried out at any suitable revolutions per minute (rpm). For example, stirring can be carried out at about 1 rpm to about 10 rpm or about 50 rpm to about 500 rpm. For mechanical stirring, this can generally be carried out at about 1 rpm to 500 rpm, such as about 10 rpm to about 200 rpm.

[0044] The device for applying mechanical energy can be a pump, refiner, homogenizer, extruder, cam pump, and / or centrifugal pump. The mixture can be circulated in a closed-loop system, which includes a pressure vessel (capable of containing a heated solvent mixture), a reflux vessel, a heat exchanger (such as a shell-and-tube heat exchanger), and a pump for recycling the heated mixture back to the vessel, thus allowing multiple passes through the pump in the system.

[0045] After incubating the Lamiaceae material (such as rosemary and / or sage leaves) with the solvent, the solvent is separated from the remaining Lamiaceae material by any suitable separation technique known in the art (such as filtration).

[0046] Further filtration steps can be used. The solvent can be removed partially or completely by any method known in the art, such as centrifugation, rotary evaporation, and any device that allows the solvent to evaporate or by a liquid-liquid method of replacing the solvent.

[0047] Further filtration steps can be used. For example, in one embodiment, an aqueous solution of sodium carbonate (Na2CO3) can be added to dissolve carnosic acid and other organic acids, while precipitating out base-insoluble substances. The solution can be filtered to separate the solids, and the filtrate can be further concentrated under reduced pressure. In a further step, after completion of the concentration, phosphoric acid (H3PO4) can be added, and acid-insoluble substances (including carnosic acid, carnosol, and carnosic acid derivatives) can be precipitated from the concentrated solution. Additionally, the resulting product can be filtered, and subsequently, the solid precipitate can be separated from the liquid and washed with water to remove impurities. Sterilization methods can be applied in any extraction step.

[0048] In certain embodiments, the Lamiaceae extract is rich in phenolic diterpenes. As used herein, the term "phenolic diterpenes" can refer to carnosic acid, carnosol, methyl carnosate, and other phenolic diterpene derivatives (rosmanol, isorosmanol, 11,12-di-O-methylisorosmanol, 12-O-methylcarnosic acid, rosmarinol-9-ethyl ether, circimaritin, methylated mono-oxidation products of carnosic acid, genkwanin, epirosmanol, epi-isorosmanol, carnosic acid derivatives, epirosmanol ethyl ether, cryptotanshinone) and mixtures thereof.

[0049] In one embodiment, an extract obtained from or obtainable from a Lamiaceae plant may be present in the composition in an amount of from about 0.0001% to about 0.1%, such as from about 0.0005% to about 0.010%, by weight of the composition.

[0050] In one embodiment, a masking composition according to the present disclosure may comprise at least one Lamiaceae extract (such as rosemary and / or sage extract) comprising at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 15%, at least about 20% of one or more phenolic diterpenes, such as the aforementioned phenolic diterpenes. In one embodiment, the Lamiaceae extract of the composition of the present disclosure comprises carnosic acid and / or carnosol. In certain embodiments, the composition may comprise from about 1% to about 10% carnosic acid, such as about 8%, by weight of the final composition.

[0051] According to the present disclosure, the Lamiaceae extract is combined with vitamin C. Vitamin C is a water-soluble vitamin essential for normal growth and development as it is necessary for the growth and repair of body tissues. For example, it is necessary for the formation of collagen and cartilage (an important protein for making skin, scar tissue, tendons, ligaments, and blood vessels). Vitamin C is also an antioxidant that slows damage caused by free radicals. Antioxidants remove destructive free radicals from the body before they can cause tissue damage that can lead to chronic diseases such as heart disease and cancer. Vitamin C may be present in the compositions disclosed herein as ascorbic acid. The compositions disclosed herein may comprise vitamin C in an amount of from about 0.0001% to about 0.2%, such as from about 0.005% to about 0.2%, by weight of the composition.

[0052] In certain embodiments, the masking composition may comprise a mixture of a Lamiaceae extract (such as rosemary extract) and vitamin C, and the mixing ratio between the extract and the vitamin C is from 1:1 to 1:20, such as 1:10, 1:5, or 1:2.

[0053] According to one embodiment, suitable masking agents used in accordance with the present disclosure comprise peptide materials. In one embodiment, the term "peptide material" is understood to denote protein hydrolysates and may contain all types of peptides of variable length as well as a certain amount of free amino acids resulting from hydrolysis. The protein raw material is hydrolyzed by one or more hydrolytic enzymes. In one example, an enzyme preparation with low exopeptidase activity is used to minimize the release of free amino acids and improve the taste characteristics of the protein hydrolysate. In one embodiment, the peptide material has a molecular weight of from about 150 to about 10,000 daltons, and in another embodiment from about 200 to about 5,000 daltons. Further, the peptide material may be present in an amount of from about 0.0001% to about 0.5% by weight of the masking composition, and in another embodiment from about 0.0005% to about 0.2%, in another embodiment from about 0.05% to about 0.5%, in another embodiment from about 0.1% to about 0.2%, or any single value within this range. In one example, the peptide material may be derived from pea protein. In another example, the peptide material may be derived from rice protein. In another example, the peptide material may be derived from soy protein.

[0054] In certain embodiments, the peptide material is subjected to enzymatic hydrolysis, wherein the peptide is contacted with one or more enzymes under conditions and for a period of time suitable for at least partial breakdown of the peptide by the enzyme. All enzymes should be food grade.

[0055] In one embodiment, the one or more enzymes used for enzymatic hydrolysis may be selected, for example, from proteolytic enzymes. Proteolytic enzymes catalyze the hydrolysis of proteins and peptides. Proteolytic enzymes include, for example, proteases (which hydrolyze proteins to form small peptides) and peptidases (which further hydrolyze small peptides to form amino acids). Proteolytic enzymes may, for example, have endopeptidase activity (attacking internal peptide bonds) and / or exopeptidase activity (attacking peptide bonds at the ends of proteins or peptides, such as aminopeptidases or carboxypeptidases).

[0056] Proteolytic enzymes include, for example, proteases, peptidases, glutaminases (e.g., L-glutamine-amido-hydrolyase (EC 3.5.1.2)), endoproteases, serine endopeptidases, subtilisin peptidases (EC 3.4.21.62), serine proteases, threonine proteases, cysteine proteases, aspartic proteases, glutamic proteases, trypsin, chymotrypsin (EC 3.4.21.1), pepsin, papain, and elastase.

[0057] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by their EC number (Enzyme Commission number), and each class contains various known enzymes of a certain reaction type. EC 3.4 contains enzymes that act on peptide bonds (peptidases / proteases), and EC 3.5 contains enzymes that act on carbon-nitrogen bonds other than peptide bonds.

[0058] Examples of EC 3.4 include, for example, the following: aminopeptidase (EC 3.4.11), dipeptidase (3.4.13), dipeptidyl peptidase (3.4.14), peptidyl dipeptidase (3.4.15), serine carboxypeptidase (3.4.16), metallo-carboxypeptidase (3.4.17), cysteine carboxypeptidase (3.4.18), ω-peptidase (3.4.19), serine endopeptidase (3.4.21), cysteine endopeptidase (3.4.22), aspartic endopeptidase (3.4.23), metallo-endopeptidase (3.4.24), threonine endopeptidase (3.4.25).

[0059] Examples of EC 3.5 include, but are not limited to, proteolytic enzymes that cleave linear amides (3.5.1), such as, but not limited to, glutaminase (EC 3.5.1.2).

[0060] A variety of proteolytic enzymes suitable for food-grade applications are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, Bio-Cat, Valey Research (now a subsidiary of DSM), EDC (Enzyme Development Corporation), etc. Some examples include: and (available from Novozymes); Series: such as 215P, 439L, 523MDP, 782MDP, 845MDP, and 903MDP, 937MDP, 852MDP, 795MDP, 766MDP, 750MDP, P523MDP (available from Biocatalysts); Protin PC10, Peptidase R (or 723), protease A, protease M, protease N, protease P, and Thermoase GL30 (available from Amano); AFP and FPII (available from Valey Research); fungal protease, exoprotease, papain, bromelain, and series of proteases and peptidases (available from EDC).

[0061] Enzymatic hydrolysis will be carried out under conditions applicable to all enzymes involved. It will be obvious to those skilled in the art that the temperature and pH should be within a suitable range to cause hydrolysis to the desired extent. The incubation length will vary accordingly, with shorter incubations when the conditions are closer to the optimal conditions. If required or beneficial for the selected enzyme, the necessary ions may be present. Agitating the incubated mixture, for example by stirring (e.g., at 50 to 500 rpm or 100 to 200 rpm), can improve hydrolysis.

[0062] Enzymatic hydrolysis can be carried out, for example, at a temperature below the temperature at which the enzyme denatures. For example, the temperature can be selected to obtain the desired reaction rate. Enzymatic hydrolysis can be carried out, for example, at room temperature, with a temperature range of about 35 °C to about 80 °C. For example, enzymatic hydrolysis can be carried out at a temperature in the range of about 40 °C to about 75 °C or about 45 °C to about 70 °C.

[0063] Enzymatic hydrolysis can be carried out, for example, at a pH at which the enzyme is not denatured. For example, the pH can be selected to obtain the desired reaction rate. Enzymatic hydrolysis can be carried out, for example, at a pH in the range of about 7 to about 8.5, such as about 7.5 to about 8.5, such as about 7.9 to about 8.3.

[0064] Enzymatic hydrolysis can be carried out, for example, for a period of about 1 hour to about 48 hours. For example, enzymatic hydrolysis can be carried out for a period in the range of about 2 hours to about 48 hours, or about 4 hours to about 36 hours, or about 6 hours to about 24 hours, or about 8 hours to about 16 hours.

[0065] In one embodiment, the peptide for which enzymatic hydrolysis is carried out can be, for example, an aqueous slurry. Thus, in certain embodiments, the method may include combining the aqueous slurry with water and a buffer solution before enzymatic hydrolysis. In one embodiment, the reaction mixture after incubation is cooled to room temperature, and the mixture is subjected to a separation step, for example by centrifugation, to recover the supernatant. According to the present disclosure, the supernatant can be kept in liquid form or converted to a powder using mild conditions (such as spray drying or freeze drying).

[0066] According to the present disclosure, the masking composition may further comprise an extract from a Coffea plant. As used herein, the term "Coffea" may refer to extracts from Coffea plants, including Coffea canephora, Coffea arabica, Coffea canephora (Robusta), Coffea liberica, etc. Generally, the extract obtained from a Coffea plant can be obtained from the beans of the plant, such as green beans.

[0067] The extraction and separation method for extracting and separating the extract obtained from a Coffea plant can be the same as that previously mentioned for plants of the Lamiaceae family.

[0068] In one embodiment, an extract obtained from or obtainable from Coffea plants may be present in the composition in an amount from about 0.0001% to about 0.1%, such as from about 0.0005% to about 0.01% by weight of the composition.

[0069] The extract obtained from Coffea plants may contain chlorogenic acid in an amount of about 20% or more, such as about 30% or about 40% or more by weight of the extract. For example, the amount of chlorogenic acid present in the extract may be from about 20%, 30% to about 60% of the weight of the extract, such as from about 45% to about 50% of the weight of the extract.

[0070] According to the present disclosure, the masking composition may further comprise a modifier that imparts umami. Umami is a flavor sensation commonly associated with Asian cuisine. It has been described as savory or meaty and is characteristic of broths and cooked meats. Additionally, improved umami helps to make low-salt products more palatable. Traditionally, umami has been achieved by adding monosodium glutamate (MSG) to foods. However, it is believed that some consumers are adversely affected by glutamates, especially MSG, and there is still a need for glutamate-free compounds to replace or reduce the reliance on these compounds to alter the umami and savory flavors of consumable products.

[0071] The amides of cinnamic acid derivatives and aromatic amines from natural sources have been reported as natural or nature-identical modifiers that impart umami in US2012308703A1, WO2013000673A1 or WO2014083202A1. Flavoring compositions comprising such amides and other substances are disclosed in WO2014095564A1. A particular class of cinnamamides that may produce a trigeminal effect is the subject of the recently published WO2019063069A1. In another embodiment, certain putrescine bisamides and amide ester analogues, namely those of putrescine (butane-1,4-diamine) and 4-aminobutan-1-ol, having on the one hand a moiety such as cinnamic acid, a cinnamic acid derivative or 4-methoxybenzoic acid and on the other hand a moiety of tiglic acid ((2E)-2-methylbut-2-enoic acid), can be used as modifiers that impart umami. In another embodiment, the modifier that imparts umami may be nucleotides as a mixture of disodium inosinate and disodium guanylate, which may be obtained, for example, under the trademark from Mitsubishi Corporation Life Sciences.

[0072] In one embodiment, the modifier that imparts umami may be present in the composition in an amount from about 0.001% to about 0.08%, such as from about 0.002% to about 0.06% by weight of the composition.

[0073] According to the present disclosure, the masking composition may further comprise one or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet brown substances, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof.

[0074] According to one embodiment, suitable masking agents for use according to the present disclosure include fatty acids, including but not limited to pelargonic acid, capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, caprylic acid, 9-decenoic acid, and caproic acid.

[0075] In another embodiment, suitable masking agents include carbonyl compounds, including but not limited to acetone, acetyl propionyl, 2-heptanone, 2-nonanone, 2-undecanone, and cis-4-heptenal. In another embodiment, suitable abnormal feature blocking compounds include sulfur, including but not limited to isothiocyanates, methyl sulfide, diallyl disulfide, allyl disulfide, dimethyl sulfide, dimethyl trisulfide, and extracts of alliaceous components. In another embodiment, the sulfur component may be present in sulfur-containing oils such as garlic oil, onion oil, mustard oil, and horseradish oil.

[0076] In another embodiment, suitable masking agents include sweet brown substances, including but not limited to maltol, vanillin, cyclopentenolone, furanone, vanilla extract, vanilla derivatives, caramel extract, and condensed milk derivatives.

[0077] In another embodiment, suitable masking agents include esters, including but not limited to ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl caprate, ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl oleate. In another embodiment, suitable masking agents include sweeteners, including but not limited to steviol glycosides such as rebaudioside; rubusoside, Siraitia grosvenorii extract, mogroside V, erythritol, glucosylated steviol glycosides, honey distillate, and sugar distillate.

[0078] In another embodiment, suitable masking agents include lactones, including but not limited to γ-decalactone, δ-decalactone, δ-dodecalactone, γ-undecalactone, and masoy lactone. In another embodiment, the masking agent includes fruit and vegetable juice derivatives, including but not limited to strawberry, cucumber, apple, cherry, kiwi, and apricot.

[0079] According to one embodiment, suitable masking agents for use in accordance with the present disclosure include terpenes, including but not limited to fenchol, terpineol, caryophyllene, bisabolene, farnesene, and farnesol. In another embodiment, suitable terpenes include but are not limited to carotenoids (e.g., α-carotene, β-carotene, γ-carotene, δ-carotene, lycopene, neurosporene, phytoene, phytofluene) and xanthophylls (e.g., canthaxanthin, cryptoxanthin, zeaxanthin, astaxanthin, lutein, violaxanthin); monoterpenes (e.g., limonene, perillyl alcohol); sesquiterpenes (e.g., caryophyllene, β-caryophyllene, zingiberene); saponins; lipids, including: phytosterols, campesterol, β-sitosterol, γ-sitosterol, stigmasterol), tocopherols (vitamin E), and ω-3, -6, and -9 fatty acids (e.g., γ-linolenic acid); triterpenoids (e.g., oleanolic acid, ursolic acid, betulinic acid, moronic acid); α-pinene, cis-β-ocimene, and bisabolene (e.g., α-bisabolene and γ-bisabolene).

[0080] In one example, the masking composition may comprise from about 0.00000001% to 0.0025% by weight of the consumer product, in another embodiment from about 0.0000001% to about 0.0015%, in another embodiment from about 0.000001% to about 0.001%, in yet another embodiment from about 0.00001% to about 0.0005%, or any single value within this range of the masking agent.

[0081] According to another embodiment, the masking composition may comprise a plurality of masking agents, including for example 5, 6, 7, 8, 9, 10 or more masking agents. In some embodiments, the masking composition comprises at least five masking agents; in another embodiment, at least ten masking agents; in another embodiment, at least fifteen masking agents.

[0082] In one embodiment, the masking composition may be included in the consumer product at from about 0.0005% to about 0.25% by weight of the consumer product, in another embodiment from about 0.005% to about 0.05%, in another embodiment from about 0.01% to about 0.1%, or any single value within this range.

[0083] In one embodiment, the masking composition may optionally include a flavorant. A "flavorant" refers to a composition produced by a flavorist using methods known to those skilled in the art, which is a mixture of flavor enhancers, aromatic compounds, and sensates. Examples of suitable flavorants include natural flavorants, artificial flavorants, spices, seasonings, and the like. Exemplary flavorants include synthetic flavor oils and flavor aromatics and / or oils, oleoresins, essential oils, and distillates, as well as combinations comprising at least one of the foregoing.

[0084] Flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cinnamon oil; useful flavorants include artificial, natural, and synthetic fruit flavorants such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, pomelo, yuzu, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, currant, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, nerol, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.

[0085] Additional exemplary flavorants imparted by flavorants include milk flavorants, butter flavorants, cheese flavorants, cream flavorants, and yogurt flavorants, vanilla flavorants, tea or coffee flavorants such as green tea flavorant, oolong tea flavorant, tea flavorant, cocoa flavorant, chocolate flavorant, and coffee flavorant; mint flavorants such as peppermint flavorant, spearmint flavorant, and Japanese peppermint flavorant; spicy flavorants such as asafoetida flavorant, azowan flavorant, fennel flavorant, angelica flavorant, anise flavorant, allspice flavorant, cinnamon flavorant, chamomile flavorant, mustard flavorant, cardamom flavorant, coriander flavorant, cumin flavorant, clove flavorant, pepper flavorant, coriander spice, sassafras spice, savory spice, Chinese prickly ash spice, perilla spice, juniper spice, ginger spice, star anise spice, horseradish spice, thyme spice, tarragon spice, dill spice, chili pepper spice, nutmeg spice, basil spice, lovage spice, rosemary spice, bay leaf spice, and wasabi (Japanese horseradish) spice; nut flavorants such as almond flavorant, hazelnut flavorant, macadamia nut flavorant, peanut flavorant, pecan flavorant, pistachio flavorant, and walnut flavorant; floral flavorants; and vegetable flavorants such as onion flavorant, garlic flavorant, cabbage flavorant, carrot flavorant, celery flavorant, mushroom flavorant, and tomato flavorant.

[0086] According to some embodiments, the flavoring agent may also include aldehydes and esters. For example, cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-methylanisole, etc. may be used. Other examples of aldehyde flavoring agents include acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-amyl cinnamaldehyde (spicy fruity flavoring agent), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifier, various types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berries), hexenal, i.e., trans-2 (berries), tolualdehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, tangerine), etc.

[0087] Generally, any flavoring agent or food additive may be used, such as those described by the National Academy of Sciences in "Chemicals Used in Food Processing", Publication No. 1274, pages 63-258. This publication is incorporated herein by reference.

[0088] The masking composition may comprise from about 0.01% to about 6.0% by weight, in another embodiment from about 0.1% to about 1.0%, in another embodiment from about 0.2% to about 0.5%, or any single value within this range of the flavoring agent.

[0089] In one embodiment, the masking composition may optionally include a taste-modulating portion of a cultured filamentous fungus, including, for example, an extracellular taste-modulating portion, an extract, or other taste-modulating portions of a filamentous fungal mycelial liquid (e.g., aqueous) culture from a filamentous fungus (including Cordyceps). In another embodiment, the cultured filamentous fungus may be an aqueous culture of filamentous fungal mycelia, such as available from MycoTechnology, Inc. (Colorado, USA) under the trademark CLEARIQ.

[0090] The masking composition obtained and / or obtainable by the methods described herein may be added, for example, to consumer products / food products (e.g., as part of a flavor composition) to improve the taste of the consumer product and / or reduce / mask abnormal characteristics.

[0091] "Masking off-flavor characteristics" means that when a food containing a component with off-flavor masking is compared to a food without added off-flavor masking components, the perceived intensity and / or duration of the undesirable attributes in the food product is reduced as analyzed by trained panelists.

[0092] According to other embodiments, the disclosed methods can be used to reduce or eliminate off-flavor characteristics imparted by proteins from non-animal sources (such as chickpea protein). In one example, the disclosed masking compositions can be used to reduce or eliminate off-flavor characteristics imparted by a meat analog product containing protein from chickpea sources. A "meat analog" is a food product that approximates the aesthetic qualities and / or chemical characteristics of certain types of meat. The term meat analog includes meat analogs prepared from textured vegetable protein (TVP), high moisture meat analogs (HMMA), and low moisture meat analogs (LMMA) products.

[0093] The masking composition according to the present disclosure can be added before or after extrusion to reduce or eliminate off-flavor characteristics imparted by proteins from non-animal sources (such as chickpea protein).

[0094] Meat Analog Compositions and Extrusion Methods

[0095] Food scientists have spent a lot of time developing methods for preparing acceptable meat-like food applications (such as beef, pork, poultry, fish, and shellfish analogs) from a variety of non-animal proteins. One such method is to form fibrous meat analogs by extrusion processing, for example. The resulting meat analog products exhibit improved meat-like visual appearance and improved texture.

[0096] Produce meat analog products with a high moisture content and provide products that mimic the fibrous structure of animal meat and have desirable meat-like moisture, texture, mouthfeel, flavor, and color.

[0097] Texturization of proteins is the formation of a texture or structure through a process involving heating and / or shearing and the addition of water. The texture or structure will be formed by protein fibers that will provide a meat-like appearance and feel when eaten. The mechanism of protein texturization begins with the hydration and unfolding of a given protein by breaking the intramolecular binding forces through heat and / or shear. The unfolded protein molecules are aligned and bound by shear, thus forming the characteristic fibers of the meat-like product. In one embodiment, polar side chains from amino acids form bonds with the linear protein molecules, and these bonds will align the protein molecules to form the characteristic fibers of the meat-like product.

[0098] To make non - animal proteins palatable, it has been an accepted method to texturize them into fibrous meat analogues, for example, by extrusion processing. Extrusion processing is widely used in the modern food industry due to its versatility, high productivity, energy efficiency, and low cost. Extrusion processing is a multi - step and multi - functional operation that results in mixing, hydration, shearing, homogenization, compression, degassing, pasteurization or sterilization, stream alignment, forming, expansion, and / or fiber formation. Finally, the non - animal proteins, which are usually introduced into the extruder in the form of a dry blend, are processed to form a fibrous material.

[0099] The latest developments in extrusion technology have focused on using twin - screw extruders to texturize non - animal proteins into fibrous meat substitutes under high - moisture (40% - 80%) conditions. In the high - moisture twin - screw method (also known as "wet extrusion"), the raw materials (primarily non - animal proteins such as soy and / or pea proteins) are mixed and fed into a twin - screw extruder, an appropriate amount of water is added in the twin - screw extruder, and all the components are further blended and then melted by the thermo - mechanical action of the screws. The rearrangement of large protein molecules, laminar flow, and the strong tendency to stratify within the long - slit cooling die of the extruder contribute to the formation of a fibrous structure. The resulting wet - extruded products tend to exhibit an improved visual appearance similar to whole - muscle meat and improved palatability. Thus, this extrusion technology shows promise in texturizing non - animal proteins to meet the growing consumer demand for healthy and delicious foods.

[0100] The texturization process can also include spinning, simple shear flow, and simple shear flow and heating in a Couette cell ("Couette cell" technology). The spinning process involves unfolding 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 spraying is carried out through a plate with many fine pores. Once in contact with the acidic medium, the protein solidifies to form fibers. The fibers are then washed to remove the remaining acid and / or salts formed during the process. A Couette cell is a cylinder - based device where the inner cylinder rotates and the outer cylinder is stationary, and it is easy to scale up. By subjecting the protein to heating and shear in the space between the stationary and rotating cylinders, the Couette cell operates on the same principle for forming protein fibers.

[0101] For simple shear flow and heating in a Couette cell, the method can induce a fibrous structure pattern into a particulate mixture of non-animal proteins under mild processing 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.

[0102] Meat analogue products having qualities similar to whole muscle animal meat (e.g., texture, moisture, mouthfeel, flavor, and color) can be produced using non-animal proteins formed by extrusion under relatively high moisture conditions. In one embodiment, the meat analogue product can comprise one or more of non-animal proteins, flour, starch, and edible fiber, and an edible lipid material.

[0103] In certain compositions, the amount of non-animal protein included in the mixture to be extruded comprises no more than about 90 wt% of the dry ingredients. For example, the amount of non-animal protein present in the ingredients for preparing a meat analogue product according to the present disclosure can range from about 3% to about 90 wt% of the dry ingredients. In another embodiment, the amount of non-animal protein present in the ingredients for preparing a meat analogue product according to the present disclosure can range from about 10% to about 80 wt% of the dry ingredients. In another embodiment, the amount of non-animal protein present in the dry ingredients for preparing a meat analogue product according to the present disclosure can range from about 25% to about 50 wt%. In another embodiment, the amount of non-animal protein present in the dry ingredients for preparing a meat analogue product according to the present disclosure can be about 40%.

[0104] The term “dry ingredients” includes all ingredients in the mixture to be extruded other than added water and ingredients added with the added water (i.e., “wet ingredients”).

[0105] In addition to the above, the meat analogue product contains a relatively high amount of water. In one embodiment, the total moisture content of the mixture to be extruded to prepare the meat analogue product is controlled such that the moisture content of the meat analogue product is at least about 50 wt%. 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 desirable for the meat analogue product to have a moisture content much greater than about 65%. Thus, in one embodiment, the amount of water added to the ingredients and the extrusion process parameters are controlled such that the moisture content of the meat analogue product (after extrusion) is from about 40% to about 65 wt%.

[0106] Suitable extrusion devices for practicing the method are commercially available twin-barrel, twin-screw extruder devices such as the Wenger TX 52 model manufactured by Wenger (Sabetha, Kansas) or the Clextral BC21 model manufactured by Clextral (France).

[0107] The screws of the twin-screw extruder can rotate in the same or opposite directions within the barrel. Rotation of the screws in the same direction is referred to as single-flight or co-rotating, while rotation of the screws in opposite directions is referred to as double-flight or counter-rotating. The speed of one or more of the screws of the extruder can vary depending on the particular equipment; however, it is typically from about 100 to about 750 revolutions per minute (rpm). Generally, as the screw speed increases, the density of the extrudate will decrease. The extrusion equipment includes screws assembled from shafts and worm sections, as well as mixing blades and annular shear elements recommended by the extrusion equipment manufacturer for extruding non-animal protein materials.

[0108] The extrusion device generally includes a plurality of heating zones through which the protein mixture is conveyed under mechanical pressure before exiting the extrusion device through an extrusion die. The temperature in each successive heating zone is typically about 10 °C to about 70 °C higher than the temperature of the previous heating zone. In one embodiment, the dry premix is transferred through the plurality of heating zones within the extrusion device and the protein mixture is heated to a temperature of about 25 °C to about 160 °C such that the molten extruded material enters the extrusion die at a temperature of 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 respective heating zones.

[0109] The pressure within the extruder barrel is generally between about 30 psig and about 500 psig, or more specifically between about 50 psig and about 300 psig. Generally, the pressure in the last two heating zones is between about 50 psig and about 500 psig, even more specifically between about 50 psig and 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 material within the barrel.

[0110] Water is injected into the extruder barrel together with additional "wet ingredients" to hydrate the non-animal protein mixture and promote protein texturization. As an aid in forming the molten extruded material, water can act as a plasticizer. Water can be introduced into the extruder barrel through one or more injection nozzles. The rate of water introduction into the barrel is typically controlled to facilitate the production of an extrudate having the desired properties described above, such as an extrudate having a moisture content as described above.

[0111] Textured Vegetable Protein (TVP) / Low-Moisture Meat Analog (LMMA)

[0112] Texturized 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 such that each unit will withstand hydration in cooking and other processes used to prepare edible food. Most of the TVP currently produced is made by extrusion technology. These TVPs are typically rehydrated with 60 - 65% moisture and mixed with other ingredients including but not limited to binders, meats, other TVPs, flavorings, excipients, fats, oils, or seasonings.

[0113] Low moisture meat analog (LMMA) products are most often cut at the extruder die with an extruder knife to form the size and shape of the finished product. Drying after extrusion to remove moisture improves storage, handling, and storage stability. These LMMAs are typically rehydrated with 60 - 70% moisture. Additionally, other food ingredient items can be added to improve the finished product functionality and appearance, including but not limited to oils, other proteins, salts, seasonings, flavorings, masking agents, enhancers, or binders. Typically, the rehydrated LMMA contains 40 - 80% moisture, 0 - 25% oil, and 5 - 30% protein.

[0114] A typical formulation of LMMA contains water, protein concentrate, protein isolate, oil, binders (such as cellulose, vital wheat gluten), and flavorings, masking agents, seasonings, etc., which provide a taste and texture closer to animal meat products.

[0115] Examples

[0116] The following examples are given for illustrative purposes only and should not be construed as limiting the present invention, as many variations of the present invention are possible without departing from the spirit and scope of the disclosure.

[0117] As shown in Table 1 below, three different high moisture TVP products were prepared. Example 1 was a control. Example 2 was the control plus masking agent A (especially a combination of rosemary extract (8% carnosic acid) and vitamin C (OnyXen A34, commercially available from Givaudan - Naturex) in a ratio of 1:2, rice peptides, raw coffee extract, an umami - imparting modifier (UMAMI 421, commercially available from Givaudan), and a masking agent); Example 3 was the control plus masking agent B (especially a combination of rosemary extract (8% carnosic acid) and vitamin C (OnyXen A34), rice peptides, raw coffee extract, an umami - imparting modifier (UMAMI 421), a masking agent, and an ingredient derived from mushroom mycelium fermentation (such as fermentation of Cordyceps fungi (CLEARIQ))).

[0118] Feed the chickpea protein component into an extruder, then add water through different ports on the extruder barrel and add oil through additional ports on the extruder barrel. In the extruder barrel, process the material under high thermo-mechanical stress conditions. Then it exits through a long cooling die and is cut into strips transverse to the flow direction.

[0119] Use a bench-top tasting panel (consisting of 12 trained panelists), and ask the panelists to record the sensory attribute differences between the control (Example 1) and Exemplary Examples 2 and 3, specifically focusing on off-flavor characteristics (reductions or differences) and umami.

[0120] Table 1 High-moisture TVP

[0121]

[0122] 1 Chickpea protein 70-C-EU, obtained from AGT Food and Ingredient Inc.

[0123] 2 NUTRAONLY, obtained from Nutraonly Nutritions Inc.

[0124] Table 2

[0125]

[0126] As can be seen from Table 2 above, compared with the control, samples containing the masking composition according to the present disclosure were found to have fewer off-flavor characteristics.

[0127] The dimensions and values disclosed herein should not be construed as being strictly limited to the exact numerical values recited. Instead, unless otherwise stated, each such dimension is intended to represent the recited value and a functionally equivalent range around that value. For example, a dimension disclosed as "40 mm" is intended to represent "about 40 mm".

[0128] Although specific embodiments of the invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Accordingly, all such changes and modifications are intended to be covered by the appended claims within the scope of the invention.

Claims

1. A masking composition for masking abnormal features of non-animal-derived proteins, comprising: a) A mixture of a Lamiaceae extract and vitamin C, wherein the mixing ratio of the extract to the vitamin C is from 1:1 to 1:20; b) One or more peptides; c) An extract obtained from or obtainable from Coffea plants; d) A modifier that imparts umami; and e) One or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet brown substances, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof.

2. The masking composition according to claim 1, wherein the mixing ratio of the extract to the vitamin C is from 1:1 to 1:

5.

3. The masking composition according to claim 1, wherein the Lamiaceae extract is a rosemary extract.

4. The masking composition according to claim 3, wherein the rosemary extract contains 1% to 10% of carnosic acid by weight of the extract.

5. The masking composition according to claim 1, wherein the one or more peptides are selected from pea peptides, soy peptides, rice peptides, and combinations thereof.

6. The masking composition according to claim 1, wherein the extract obtained from or obtainable from Coffea plants is a green coffee extract.

7. The masking composition according to claim 1, wherein the modifier that imparts umami is selected from monosodium glutamate, ribonucleotides, and combinations thereof.

8. The masking composition according to claim 1, wherein the fatty acids are selected from pelargonic acid, capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, caprylic acid, 9-decenoic acid, hexanoic acid, and combinations thereof.

9. The masking composition according to claim 1, wherein the carbonyl compounds are selected from acetone, acetyl propionyl, 2-heptanone, 2-nonanone, 2-undecanone, cis-4-heptenal, and combinations thereof.

10. The masking composition according to claim 1, wherein the sulfur compounds are selected from isothiocyanates, methyl sulfide, diallyl disulfide, allyl disulfide, dimethyl sulfide, dimethyl trisulfide, extracts of allium and garlic components, and combinations thereof.

11. The masking composition according to claim 1, wherein the sweet brown substances are selected from maltol, vanillin, cyclopenteneolone, furanone, vanilla extract, vanilla derivatives, caramel extract, condensed milk derivatives, and combinations thereof.

12. The masking composition according to claim 1, wherein the esters are selected from ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl caprate, ethyl laurate, ethyl myristate, ethyl palmitate, and combinations thereof.

13. The masking composition according to claim 1, wherein the sweeteners are selected from steviol glycosides, erythritol, glucosylated steviol glycosides, honey distillate, sugar distillate, and combinations thereof.

14. The masking composition according to claim 1, wherein the lactones are selected from γ-decalactone, δ-decalactone, δ-dodecalactone, γ-undecalactone, maschalocarpone, and combinations thereof.

15. The masking composition according to claim 1, wherein the terpenes are selected from fenchol, terpineol, caryophyllene, bisabolene, farnesene, farnesol, and combinations thereof.

16. A consumer product, comprising: Protein of non - animal origin; A masking composition comprising a mixture of a Lamiaceae extract and vitamin C, the mixing ratio of the extract to the vitamin C being from 1:1 to 1:20; one or more peptides; an extract obtained from or obtainable from Coffea plants; a modifier imparting umami; and one or more masking agents selected from fatty acids, terpenes, carbonyl compounds, sulfur compounds, sweet brown substances, esters, sweeteners, lactones, fruit and vegetable juice derivatives, and combinations thereof; and A flavoring agent.

17. The consumer product according to claim 16, wherein the consumer product is a meat analogue.

18. The consumer product according to claim 16, wherein the protein of non - animal origin is chickpea protein.

19. The consumer product according to claim 16, wherein the masking composition is present in an amount of 0.01% to 1.0% by weight of the consumer product.

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