Additive compositions for consumables, consumables containing additive compositions, and methods of making and using same

Abstract

An additive composition for consumables and consumables containing the additive composition. The additive composition acts as a flavor modifying ingredient to alter the taste and mouthfeel of the consumable and as a metagen to provide health benefits to a subject ingesting the consumable. Methods of making the additive compositions and consumables containing the additive compositions are also disclosed. Also disclosed are methods and uses of the additive composition for improving the organoleptic properties of a consumable containing the additive composition, and for providing health benefits to a subject eating a consumable containing the additive composition.

Description

Technical Field

[0001] The present disclosure relates to an additive composition for a consumable, a method of preparing an additive composition, a consumable containing the additive composition, a method of preparing a consumable containing the additive composition, a method of using the additive composition to improve the sensory properties of a consumable, and a method of providing a health benefit to a subject using a consumable containing the additive composition.

[0002] background

[0003] Plant-based dairy alternatives are gradually gaining global acceptance as alternatives to their animal-based counterparts. However, the plant-based proteins used in dairy alternatives often have unpleasant off-flavors. Each plant protein has its own natural characteristics, such as aroma, which depends on the origin and quality of the source, and these can sometimes exhibit unpleasant flavors, such as beany, cereal, bitter, or astringent. Taste is often the most important factor in consumers' decisions to purchase and repurchase plant-based dairy alternatives. The problem of unpleasant off-flavors in plant-based dairy alternatives must be addressed to make such products more palatable and popular with consumers, and to further their global acceptance and development.

[0004] Animal meat has been linked to an increased risk of certain health conditions, such as cancer and heart disease. The continued consumption of animal meat products also raises environmental concerns related to greenhouse gas emissions and social issues related to animal welfare.

[0005] Meat analogs are food products that are close to the aesthetic properties (e.g., appearance, flavor, and texture), chemical characteristics, and cooking properties of certain meats. In the food industry, meat analogs are also referred to as animal protein analogs, meat substitutes, meat substitutes, simulated meat, artificial meat, imitation meat, vegetarian meat, or vegan meat. Health-conscious non-vegetarians, vegetarians, vegans, people who follow religious dietary restrictions, people who seek to reduce the fat in their diets, people who seek to reduce or eliminate the consumption of processed real meat, and people who seek to reduce meat consumption for other ethical or nutritional reasons are increasingly craving meat analogs. However, meat analogs typically lack the true meat flavor and nutritional qualities typically associated with animal meat products, primarily due to a lack of certain essential amino acids, vitamins, and minerals.

[0006] Plant-based consumables, such as plant-based dairy substitutes and meat analogs, exhibit off-flavors associated with plant proteins and often have the same mouthfeel as their animal-based counterparts. There is a need in the art to provide food and beverage ingredients that can modify the flavor, mask off-flavors, and improve the mouthfeel of various plant-based consumables. There is also a need in the art to provide natural food and beverage ingredients to provide "clean label" food products.

[0007] Overview

[0008] According to a first exemplary aspect, a method of preparing an additive composition is disclosed, the method comprising: (a) forming an aqueous mixture of at least one plant-derived protein and optionally a yeast extract, (b) enzymatically treating the aqueous mixture of the plant-derived protein and the yeast extract with at least one proteolytic enzyme, and (c) fermenting the enzymatically treated aqueous mixture of the plant-derived protein and the yeast extract with one or more microorganisms.

[0009] According to a second exemplary aspect, there is provided an additive composition for a plant-based consumable prepared according to the method of the first exemplary aspect.

[0010] According to a third exemplary aspect, there is provided a flavor improving ingredient prepared according to the method of the first exemplary aspect.

[0011] According to a fourth exemplary aspect, there is provided a postbiotic-containing consumable composition prepared according to the method of the first exemplary aspect.

[0012] According to a fifth exemplary aspect, there is provided an additive composition for a consumable product comprising an aqueous mixture of enzyme-treated and fermented at least one plant-derived protein and optionally a yeast extract.

[0013] According to a sixth exemplary aspect, a flavor improving ingredient is disclosed that comprises an aqueous mixture of enzymatically treated and fermented at least one plant-derived protein and optionally a yeast extract.

[0014] According to a seventh exemplary aspect, a postbiotic-containing consumable composition is provided, comprising an aqueous mixture of enzymatically treated and fermented at least one plant-derived protein and optionally a yeast extract.

[0015] According to an eighth exemplary aspect, there is provided a method of preparing an additive composition or flavor improving ingredient for a plant-based consumable, the method comprising (a) forming an aqueous mixture of at least one plant-derived protein and water, (b) enzymatically treating the aqueous mixture of the plant-derived protein and yeast extract with at least one proteolytic enzyme, and (c) inactivating the at least one proteolytic enzyme.

[0016] According to a ninth exemplary aspect, there is provided an additive composition for a plant-based consumable prepared according to the method of the eighth exemplary aspect.

[0017] According to a tenth exemplary aspect, there is provided a flavor improving ingredient prepared according to the method of the eighth exemplary aspect.

[0018] According to an eleventh exemplary aspect, there is provided a method of preparing an additive composition, a flavor improving ingredient, or a postbiotic-containing composition for a plant-based consumable, the method comprising (a) forming an aqueous mixture of at least one plant-derived protein and water, (b) fermenting the aqueous mixture of the plant-derived protein and yeast extract using at least one microorganism, and (c) inactivating the at least one microorganism.

[0019] According to a twelfth exemplary aspect, provided is an additive composition for plant-based consumables prepared by the method of the eleventh exemplary aspect.

[0020] According to a thirteenth exemplary aspect, there is provided a flavor improving ingredient prepared by the method of the eleventh exemplary aspect.

[0021] According to a fourteenth exemplary aspect, provided is a postbiotic-containing composition prepared by the method of the eleventh exemplary aspect.

[0022] According to a fifteenth exemplary aspect, a meat analog is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the first exemplary aspect.

[0023] According to a sixteenth exemplary aspect, a meat analog is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the eighth exemplary aspect.

[0024] According to a seventeenth exemplary aspect, a meat analog is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the eleventh exemplary aspect.

[0025] According to an eighteenth exemplary aspect, a plant-based dairy alternative consumable is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the first exemplary aspect.

[0026] According to a nineteenth exemplary aspect, a plant-based dairy alternative consumable is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the eighth exemplary aspect.

[0027] According to a twentieth exemplary aspect, a plant-based dairy alternative consumable is provided, comprising a plant-derived protein matrix and an additive composition prepared by the method of the eleventh exemplary aspect.

[0028] According to a twenty-first exemplary aspect, there is provided a method of improving the taste of a plant-based consumable, the method comprising adding to the plant-based consumable an effective amount of the additive composition prepared by the method of the first exemplary aspect.

[0029] According to a twenty-second exemplary aspect, there is provided a method for improving the taste of a plant-based consumable, the method comprising adding to the plant-based consumable an effective amount of the additive composition prepared by the method of the eighth exemplary aspect.

[0030] According to a twenty-third exemplary aspect, there is provided a method of improving the taste of a plant-based consumable, the method comprising adding an effective amount of the additive composition prepared by the method of the eleventh exemplary aspect to the plant-based consumable.

[0031] According to a twenty-fourth exemplary aspect, there is provided a method for improving the taste of a plant-based consumable, the method comprising adding to the plant-based consumable an effective amount of the additive composition prepared by the method of the first exemplary aspect.

[0032] According to a twenty-fifth exemplary aspect, there is provided a method for improving the taste of a plant-based consumable, the method comprising adding an effective amount of the additive composition prepared by the method of the eighth exemplary aspect to the plant-based consumable.

[0033] According to a twenty-sixth exemplary aspect, there is provided a method for improving the taste of a plant-based consumable, the method comprising adding an effective amount of the additive composition prepared by the method of the eleventh exemplary aspect to the plant-based consumable.

[0034] According to a twenty-seventh exemplary aspect, a method of providing a health benefit to a subject is provided, the method comprising adding an effective amount of an additive composition prepared by the method of the first exemplary aspect to a plant-based consumable; and allowing the subject to ingest the plant-based consumable.

[0035] According to a twenty-eighth exemplary aspect, a method of providing a health benefit to a subject is provided, the method comprising adding an effective amount of an additive composition prepared by the method of the eleventh exemplary aspect to a plant-based consumable; and allowing the subject to ingest the plant-based consumable.

[0036] According to a twenty-ninth exemplary aspect, there is provided use of an additive composition prepared by the method of any one of the first, eighth or eleventh exemplary aspects for improving the taste of a plant-based consumable.

[0037] According to a thirtieth exemplary aspect, there is provided use of an additive composition prepared by the method of any one of the first, eighth or eleventh exemplary aspects for improving the taste of a plant-based consumable.

[0038] According to a thirty-first exemplary aspect, there is provided a use of the additive composition prepared by the method of any one of the first or eleventh exemplary aspects for providing a health benefit to a subject.

[0039] Detailed description

[0040] A number of exemplary embodiments of the present disclosure are described extensively below. This description is to be understood as exemplary only and does not describe every possible embodiment, as describing every possible embodiment would be impractical or even impossible. It should be understood that any feature, performance, component, composition, ingredient, product, step, or method described herein may be deleted, combined with, or replaced in whole or in part with any other feature, performance, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments may be implemented using prior art or technology developed after the filing date of this patent and still fall within the scope of the claims.

[0041] The terms "comprises," "including," "has," "possessing," "contains," "includes," or any other variations are open ended and are intended to cover a non-exclusive inclusion of elements such that an article, apparatus, compound, composition, combination, method, or process that "comprises," "has," or "includes" or "contains" a recited list of elements includes not only the recited elements but may also include additional elements not expressly listed, recited, or written out in the specification or claims. An element or feature preceded by the wording "comprises," "includes," "has," or "includes" does not, without more limitations, preclude the presence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the recited element or feature.

[0042] Unless expressly stated otherwise or limited by other language herein, the terms "a" and "an" are defined as one or more. An element or feature preceded by "a" or "an" can be interpreted as one of the listed elements or features, or more than one of the elements or features.

[0043] The terms "about," "approximately," "substantially," any other form thereof, or any other similar relative terms or similar approximate terms are defined as close to, as understood by one of ordinary skill in the art. According to certain exemplary embodiments, these terms are defined as within 10% of the recited value, or within 5% of the recited value, or within 4% of the recited value, or within 3% of the recited value, or within 2% of the recited value, or within 1% of the recited value, or within 0.5% of the recited value, or within 0.25% of the recited value, or within 0.1% of the recited value. According to other exemplary embodiments, the terms "about," "approximately," "substantially," any other form thereof, or any other similar relative terms or similar approximate terms include at least the degree of error associated with the measurement of the particular value. According to other exemplary embodiments, one of ordinary skill in the art will understand that the terms "about," "approximately," "substantially," "essentially," any other form thereof, or any other similar relative term or similar approximate term, as used herein, refer to the amount of the recited value that produces the desired degree of effectiveness in the compositions and / or methods of the present disclosure. One of ordinary skill in the art will also understand that the limits and ranges of values ​​for the terms "about," "approximately," "substantially," "essentially," any other form thereof, or any other similar relative term or similar approximate term relative to the percentage, amount, or quantity of any component in the embodiments can be determined by varying the value, determining the effectiveness of the composition for each value, and determining a range of values ​​that produces a composition with the desired degree of effectiveness according to the present disclosure.

[0044] All composition weight percentages disclosed herein are based on the total weight of the flavor composition and consumable, as appropriate. Those skilled in the art will appreciate that the total weight percentage of a flavor composition or consumable may not exceed 100%. For example, those skilled in the art will readily recognize and understand that a flavor composition comprising 50 to 95% by weight of a plant-based protein, 5 to 50% by weight of a yeast extract, and 20 to 50% by weight of water would not exceed 100%. Those skilled in the art will appreciate that the amounts of the components can be adjusted to include the desired amounts of the components, but not to exceed 100% by weight of the flavor composition or consumable.

[0045] It should be understood that when amounts in weight percent are described in this disclosure, it is intended that any and every amount within the stated range (including endpoints) be considered to have been explicitly disclosed. For example, a disclosure of "a range from about 1 to about 10" should be understood to mean each and every possible number within the continuum between about 1 and about 10. It should be understood that the inventors are aware of and understand that any and all data points within the stated range should be considered to have been specified, and the inventors possess ownership of the entire range and all points within the stated range.

[0046] When a concentration is expressed as "ppm," the concentration is in parts per million by weight based on the total weight of the consumable. It will be understood that when a range of values ​​is described in this disclosure, it is intended that any and every value (including the endpoints) within the range be considered disclosed. For example, a "range from 1 ppm to 1000 ppm" of a component of a composition is to be understood to mean each and every possible number in the continuous range between 1 and 1000. It will be understood that the inventors are aware and understand that any and all values ​​within the range are to be considered specified, and the inventors possess ownership of the entire range and all values ​​within the range.

[0047] For the avoidance of doubt, unless the context indicates otherwise, a preference, option, particular feature etc. indicated for a given aspect, feature or parameter of the invention should be considered to have been disclosed in combination with any and all other preferences, options, particular features etc. indicated with respect to the same or other aspects, features and parameters of the invention.

[0048] According to certain exemplary embodiments, flavor compositions and consumables containing the flavor compositions may be considered "clean label" products. The "clean label" movement is a consumer movement or trend driven by health- and nutrition-conscious consumers. The term "clean label" has been adopted by the food industry, consumers, academia, and government regulatory agencies. A "clean label" product is a consumable that contains as few ingredients as possible, and they are generally perceived as natural, familiar, and simple ingredients. Consumers and the public believe, perceive, or recognize that the ingredients in "clean label" products are healthy or beneficial and are not artificial, processed, synthetic, or contain no chemicals.

[0049] The term "mouthfeel" refers to the complexity of the sensations experienced in the oral cavity that are influenced by the aroma, taste, and texture characteristics of food and beverage products. However, from a technical perspective, mouthfeel sensations are particularly related to physical (e.g., touch, temperature) and / or chemical (e.g., pain) characteristics perceived in the oral cavity by the trigeminal nerve. Therefore, they are the result of tactile stimulation of the oral cavity and involve mechanical, pain, and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate, and throat. Mouthfeel is considered to be different from aroma and taste, but is believed to have an equal or even greater impact on a person's enjoyment or preference for certain foods over other foods. Mouthfeel sensations include, for example, astringency, burning, cooling, tingling, thickness, pungency, fat, oiliness, stickiness, foaminess, melting, sandiness, chalkiness, wateriness, acidity, persistence, metallicity, body, body sweetness, carbonation, cooling, warmth, heat, juiciness, dry mouth, numbness, pungency, salivation, sponginess, stickiness, fullness, cohesiveness, density, crunchiness, graininess, grittiness, stickiness, hardness, heaviness, hygroscopicity, moisture release, mouthwatering, sticky mouthfeel, roughness, slipperiness, smoothness, uniformity, uniform bite, uniform chewiness, stickiness, rapid spread, full body, salivation, and lingering sensation.

[0050] The phrase "improvement in mouthfeel" refers to any one or more of the desired mouthfeel sensations being enhanced and / or any one or more of the undesirable mouthfeel sensations being reduced.

[0051] According to the International Scientific Association for Probiotics and Prebiotics ("ISAPP"), the term "postbiotic" is defined as "a preparation of non-living microorganisms and / or components thereof that confers a health benefit on the host". For the purposes of the present disclosure, the inventors adopt the ISAPP definition of "postbiotic". "Postbiotics" may also be referred to as parabiotics, inactive probiotics, heat-killed probiotics, and tyndallized probiotics in the literature of this field. From a preparation process perspective, compositions containing postbiotics have advantages over probiotics. Postbiotics can, and in most exemplary embodiments, are treated to kill the organisms before they are added to the product. On the other hand, in order for probiotics to be effective, they must remain alive, and a large number of living organisms must be added to the product so that they can survive the acidic environment of the human stomach.

[0052] Postbiotics include vitamins, minerals, cofactors, proteins, peptides, amino acids, lipids, carbohydrates, organic acids, cell wall components, and other complex molecules that confer a health benefit to the host.

[0053] Disclosed is an additive or ingredient for a plant-based consumable that improves the taste and mouthfeel of the plant-based consumable compared to a corresponding plant-based consumable without the additive. The additive or ingredient contains postbiotics that also provide or confer a health benefit to a subject consuming the plant-based consumable containing the additive.

[0054] According to certain embodiments, the additive or ingredient comprises an aqueous mixture of enzymatically treated and fermented at least one plant-derived protein, optionally yeast extract, and water.

[0055] According to certain embodiments, the additive or ingredient comprises an aqueous mixture of enzymatically treated and fermented at least one plant-derived protein, optionally yeast extract, nutritional yeast, and water.

[0056] Also disclosed is a method for preparing an additive or ingredient for a plant-based consumable. The method for preparing the additive composition comprises (a) forming an aqueous mixture of at least one plant-derived protein and optionally a yeast extract, (b) enzymatically treating the aqueous mixture of the plant-derived protein and optionally a yeast extract with at least one proteolytic enzyme, and (c) fermenting the aqueous mixture of the enzymatically treated plant-derived protein and optionally a yeast extract using one or more microorganisms. According to certain embodiments, the method for preparing the additive composition comprises (a) forming an aqueous mixture of at least one plant-derived protein, optionally a yeast extract, and nutritional yeast, (b) enzymatically treating the aqueous mixture of the plant-derived protein and optionally a yeast extract with at least one proteolytic enzyme, and (c) fermenting the aqueous mixture of the enzymatically treated plant-derived protein and optionally a yeast extract using one or more microorganisms.

[0057] According to certain exemplary embodiments, the one or more plant proteins are present in an amount of about 0.5% to about 30% by weight, or about 1% to about 30% by weight, or about 5% to about 30% by weight, or about 10% to about 30% by weight, or about 15% to about 30% by weight, or about 20% to about 30% by weight, or about 25% to about 30% by weight, or about 0.1% to about 25% by weight, or about 2% to about 25% by weight, or about 5% to about 25% by weight, or about 10% to about 25% by weight, or about 15% to about 25% by weight, based on the total weight of the aqueous mixture. % to about 15 wt %, or about 5 wt % to about 15 wt %, or about 10 wt % to about 15 wt %, or about 5 wt % to about 15 wt %, or about 10 wt % to about 15 wt %, or about 5 wt % to about 17 wt %, or about 6 wt % to about 16 wt %, or about 6.5 wt % to about 15.5 wt %, or any other suitable range between about 0.5 wt % and 30 wt %.

[0058] According to certain exemplary embodiments, the yeast extract is present in an amount from greater than 0% to about 25% by weight, or from greater than 0% to about 20% by weight, or from greater than 0% to about 15% by weight, or from greater than 0% to about 10% by weight, or from greater than 0% to about 5% by weight, or from greater than 0% to about 4% by weight, or from greater than 0% to about 3% by weight, or from greater than 0% to about 2% by weight, or from greater than 0% to about 1% by weight, or from about 5% to about 25% by weight, or from about 5% to about 20% by weight, or from about 5% to about 15% by weight, or from about 5% to about 10% by weight, or from about 10% to about 25% by weight, or from about 10% to about 20% by weight, or from about 10% to about 15% by weight, or any other suitable range between greater than 0 and about 25% by weight, or any other suitable range between greater than 0 and 25% by weight.

[0059] According to certain exemplary embodiments further comprising nutritional yeast, the nutritional yeast is present in an amount from greater than 0% to about 25% by weight, or from greater than 0% to about 20% by weight, or from greater than 0% to about 15% by weight, or from greater than 0% to about 10% by weight, or from greater than 0% to about 5% by weight, or from greater than 0% to about 4% by weight, or from greater than 0% to about 3% by weight, or from greater than 0% to about 2% by weight, or from greater than 0% to about 1% by weight, or from about 5% to about 25% by weight, or from about 5% to about 20% by weight, or from about 5% to about 15% by weight, or from about 5% to about 10% by weight, or from about 10% to about 25% by weight, or from about 10% to about 20% by weight, or from about 10% to about 15% by weight, or any other suitable range from greater than 0 to about 25% by weight, or any other suitable range from greater than 0 to 25% by weight.

[0060] According to certain exemplary embodiments, the water used to prepare the aqueous mixture is from about 60% to about 95% by weight, or from about 60% to about 90% by weight, or from about 60% to about 85% by weight, or from about 60% to about 80% by weight, or from about 60% to about 75% by weight, or from about 60% to about 70% by weight, or from about 60% to about 60% by weight, or from about 70% to about 95% by weight, or from about 60% to about 90% by weight, or from about 70% to about 85% by weight, or from about 60% to about 80% by weight, or from about 70% to about 75% by weight, or other ranges between about 60% to about 95% by weight, based on the total weight of the aqueous mixture.

[0061] The one or more plant proteins are fermented with one or more probiotics. Without limitation and by way of example only, suitable microbial strains suitable for use as probiotics for fermentation with the one or more plant proteins include Bifidobacterium animalis (including Bifidobacterium animalis subspecies lactis), Bifidobacterium brevis, Bifidobacterium infantis, Bifidobacterium longum, Enterococcus faecalis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii subspecies Probiotic microbial cultures suitable for fermentation with plant proteins include Vega Premium, Vega Vibe, Vega Harmony, Vega Classic, and Vega Mild (commercially available from Chr. Hansen). Particularly suitable probiotic microbial strains commercially available from Chr. Hansen include Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus casei 431, Lactobacillus rhamnosus LGG, and those commercially available from Fonterra include Lactobacillus rhamnosus HN001 and Bifidobacterium animalis subsp. lactis HN019.

[0062] According to an exemplary embodiment, the flavor composition can be provided in the form of spray-dried particles. The flavor composition is combined with a carrier material and spray-dried. Suitable carrier materials include, but are not limited to, gums such as gellan gum, guar gum, tara gum, xanthan gum, locust bean gum, and gum arabic, agarose, agar, alginates, konjac, pectin, carrageenan, and the like.

[0063] The flavor composition can be used to prepare a vegetarian or vegan consumable. The vegetarian or vegan consumable comprises a "protein of plant origin" and a flavor composition. The term "protein of plant origin" refers to a protein product derived from the following raw materials, including but not limited to cereals (such as, but not limited to rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legumes or edible pulses (pulses), beans (such as, but not limited to canelli beans, soybeans, mung beans, broad beans, lima beans, runner beans, kidney beans, navy beans, pinto beans, adzuki beans, lentils, white beans, etc.); peas (such as, but not limited to green beans, yellow peas, chickpeas, pigeon peas, seeds and oilseeds (such as, but not limited to, black mustard, Indian mustard, rapeseed, canola, safflower, sunflower seeds, flaxseed, pumpkin, chia seeds, sesame seeds); nuts (such as, but not limited to, almonds, walnuts, Brazil nuts, macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios, and ginkgo); plant leaves; seaweed (such as, but not limited to, kelp, wakame, spirulina, chlorella); fruit-derived proteins, such as green bananas; mycoprotein or fungal protein, and combinations thereof; and yeast protein.

[0064] According to certain exemplary embodiments, rather than obtaining the plant protein from a raw plant source, the plant protein may be obtained from a food product such as, but not limited to, seitan, tempeh, or tofu.

[0065] According to certain exemplary embodiments, the method of preparing the additive composition comprises enzymatically hydrolyzing a plant-based protein, followed by fermentation of the enzyme-treated protein.

[0066] According to certain exemplary embodiments, the method of preparing the additive composition comprises fermenting the plant-based protein and does not comprise enzymatically hydrolyzing the plant-based protein.

[0067] According to certain exemplary embodiments, the method of preparing the additive composition comprises enzymatically hydrolyzing the plant-based protein and does not comprise fermenting the plant-based protein.

[0068] Enzyme treatment

[0069] According to certain exemplary embodiments, the enzyme treatment comprises enzymatic hydrolysis. Enzymatic hydrolysis uses one or more enzymes selected from proteolytic enzymes.

[0070] Proteolytic enzymes catalyze the hydrolysis of proteins and peptides. Proteolytic enzymes include, for example, proteases that hydrolyze proteins to form small peptides and peptidases that further hydrolyze small peptides to release amino acids. Proteolytic enzymes can, 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).

[0071] Proteolytic enzymes include, for example, proteases, peptidases, glutaminases (e.g., L-glutamine-amido-hydrolase (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.

[0072] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by EC numbers (Enzyme Commission numbers), each of which contains various known enzymes of a specific 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.

[0073] Examples of EC 3.4 include, e.g., 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), metallocarboxypeptidase (3.4.17), cysteine-carboxypeptidase (3.4.18), omega peptidase (3.4.19), serine-endopeptidase (3.4.21), cysteine-endopeptidase (3.4.22), aspartic endopeptidase (3.4.23), metalloendopeptidase (3.4.24), threonine-endopeptidase (3.4.25).

[0074] Examples of EC 3.5 include, but are not limited to, proteolytic enzymes that cleave at linear amides (3.5.1), such as, but not limited to, glutaminases (EC 3.5.1.2) and protein glutaminases (e.g., from Amano). 500).

[0075] Laccase (EC 1.10.3.2) can be used for the enzymatic treatment of plant proteins. Laccase is a multi-copper oxidase from bacteria, fungi and plants that oxidizes phenols and diamines and causes cross-linking.

[0076] Various proteolytic enzymes suitable for food grade applications are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, Bio-Cat, Valey Research (now a subsidiary of DSM), EDC (Enzyme Development Corporation) and others. Some non-limiting examples include: and Prime (exopeptidase cocktail) and UBoost (glutaminase) (available from Novozymes); Series: such as 215P, 278P, 279P, 280P, 192P and 144P, 192, peptidase 433P and peptidase 436P (available from Biocatalysts); Protin PC10, Peptidase R (or 723), Peptidase A, Peptidase M, Peptidase N, Peptidase P, Peptidase S, Acid Protease II, and Thermoase GL30 (available from Amano); Peptidase 600 (available from Bio-Cat); AFP and FPII (available from Valey Research); fungal proteases, exo-proteases, papain, bromelain, and A range of proteases and peptidases (available from EDC).

[0077] The amount of enzyme used for the enzymatic treatment of vegetable proteins is selected to ensure sufficient activity and depends on the activity of the enzyme, the amount of substrate and the reaction conditions. The required amount of enzyme can be determined by trying different amounts and evaluating the sensory characteristics of the resulting product.

[0078] The one or more enzymes used in the enzyme treatment may be used in an amount ranging from greater than 0 wt % to about 1 wt % based on the total weight of the plant protein. For example, but not limited to, the enzymes can be used in an amount ranging from about 0.001% to about 1% by weight, or from about 0.0002% to about 1% by weight, or from about 0.0003% to about 1% by weight, or from about 0.0004% to about 1% by weight, or from about 0.0005% to about 1% by weight, or from about 0.0005% to about 0.1% by weight, or from about 0.0005% to about 0.2% by weight, or from about 0.0005% to about 0.3% by weight, or from about 0.0005% to about 0.4% by weight, or from about 0.0005% to about 0.6% by weight, or from about 0.0005% to about 0.7% by weight, or from about 0.0005% to about 0.8% by weight, or from about 0.0005% to about 0.9% by weight, based on the total weight of the plant protein.

[0079] Without limitation and by way of example only, the enzyme:substrate ratio may be in the range of about 1:30, or 1:25, or 1:20, or 1:15, or 1:10, or 1:5, or 1:4, or 1:3, or 1:2, or 1:1.

[0080] According to certain exemplary embodiments, the enzymatic treatment is carried out at a temperature in the range of about 25°C to about 60°C, or in the range of about 25°C to about 55°C, or in the range of about 25°C to about 50°C, or in the range of about 25°C to about 45°C, or in the range of about 25°C to about 40°C, or in the range of about 25°C to about 35°C, or in the range of about 30°C to about 60°C, or in the range of about 30°C to about 55°C, or in the range of about 30°C to about 50°C, or in the range of about 30°C to about 45°C, or in the range of about 30°C to about 40°C, or in the range of about 35°C to about 60°C, or in the range of about 35°C to about 55°C, or in the range of about 35°C to about 50°C, or in the range of about 35°C to about 45°C, or any other temperature in between within the range of about 25°C to about 60°C.

[0081] The enzymatic treatment of the plant protein can be carried out at a pH that does not denature the enzyme and is selected to provide the desired reaction rate. The enzymatic treatment can be carried out at a pH in the range of about 4 to about 8, or about 5 to about 8, or about 6 to about 8, or about 5.5 to about 6.5, or about 6.5 to about 7.5.

[0082] According to certain exemplary embodiments, the enzymatic hydrolysis occurs over a period of time ranging from about 1 hour to about 48 hours, or from about 1 hour to about 45 hours, or from about 1 hour to about 40 hours, or from about 1 hour to about 35 hours, or from about 1 hour to about 30 hours, or from about 1 hour to about 25 hours, or from about 1 hour to about 20 hours, or from about 1 hour to about 15 hours, or from about 1 hour to about 10 hours, or from about 1 hour to about 5 hours, or from about 1 hour to about 4 hours, or from about 1 hour to about 3 hours, or from about 1 hour to about 2 hours, or from about 1 hour to about 1.5 hours, or from about 1 hour to about 24 hours, or from about 1 hour to about 18 hours, or from about 1 hour to about 12 hours, or from about 1 hour to about 6 hours, or any other suitable time within the range of about 1 hour to about 48 hours.

[0083] Fermentation

[0084] According to certain embodiments, plant protein is fermented, wherein plant protein or a mixture of more than one plant protein is contacted with one or more fermenting microorganisms under conditions and time periods suitable for the microorganisms to at least partially decompose / metabolize the plant protein. The fermentation can use one or more microbial species. According to certain embodiments, the fermentation can use one or more lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis and Lactobacillus helveticus. In certain embodiments, the fermentation uses Lactobacillus plantarum. For example, the fermentation can use Lactobacillus plantarum ATCC14917. Alternatively, the fermentation can use one or more lactic acid bacteria such as Streptococcus thermophilus and / or Lactobacillus acidophilus. According to certain embodiments, the fermentation can use Bifidobacterium.

[0085] The amount of microorganism is selected to ensure sufficient activity and depends on the activity of the microorganism, the amount of substrate and the conditions used. The amount of microorganism required can be determined by trying different amounts and testing the effect of the resulting product in the sensory evaluation described herein.

[0086] The amount of microorganism used in the fermentation step of the method can be in the range of about 0.01% to about 1% by weight, or about 0.02% to about 1% by weight, or about 0.03% to about 1% by weight, or about 0.04% to about 1% by weight, or about 0.05% to about 1% by weight, or about 0.06% to about 1% by weight, or about 0.07% to about 1% by weight, or about 0.08% to about 1% by weight, or about 0.09% to about 1% by weight, or any other suitable range between about 0.01% and 1% by weight, based on the total weight of the reaction mixture.

[0087] The fermentation will be carried out under conditions suitable for all relevant microorganisms (and all relevant enzymes, if occurring simultaneously with enzymatic hydrolysis). It will be apparent to those skilled in the art that temperature and pH should be within a suitable range so that the fermentation reaches the desired degree. The incubation time will vary accordingly, and when the conditions are closer to the optimum conditions, the incubation time will be shorter. If the selected microorganism needs or is beneficial to it, necessary nutrients may be present. The incubated mixture is stirred, for example, by stirring (for example at 50 to 500 rpm or 100 to 200 rpm) to improve fermentation.

[0088] The fermentation can be carried out at a pH below the temperature at which the microorganism denatures and can be selected to provide a desired reaction rate. The fermentation can be carried out at a pH in the range of about 1% to about 8, or 4.5 to about 5.5, or about 5 to about 8, or about 5 to about 7, or about 6 to about 8, or about 6.5 to about 7.5.

[0089] In some embodiments, the fermentation temperature of the present invention is about 20 ℃ to about 45 ℃ or about 20 ℃ to about 40 ℃ or about 20 ℃ to about 35 ℃ or about 20 ℃ to about 30 ℃ or about 30 ℃ to about 45 ℃ or about 30 ℃ to about 40 ℃ or about 35 ℃ to about 45 ℃ or about 35 ℃ to about 40 ℃ or about 35 ℃ to about 40 ℃ or any other suitable temperature in the range of 20 ℃ to about 45 ℃. In non-restrictive terms, the suitable temperature range of lactobacillus (for example, plant lactobacillus) comprises about 20 ℃ to about 40 ℃ or about 30 ℃ to about 40 ℃ or about 35 ℃ to about 40 ℃, and is best about 36 ℃ to about 38 ℃. Without limitation, suitable temperature ranges for bifidobacteria or lactic acid bacteria (e.g., Streptococcus thermophilus and / or Lactobacillus acidophilus) include about 20°C to about 40°C, or about 30°C to about 40°C, or about 35°C to about 40°C, and most preferably about 36°C to about 38°C, or about 30°C to about 35°C, or about 30°C to about 37°C.

[0090] The fermentation may be carried out for a period of time until the desired product is formed. According to certain exemplary embodiments, the fermentation occurs over a period of time ranging from about 1 day to about 10 days, or from about 1 day to about 9 days, or from about 1 day to about 8 days, or from about 1 day to about 7 days, or from about 1 day to about 6 days, or from about 1 day to about 5 days, or from about 1 day to about 4 days, or from about 1 day to about 3 days, or from about 1 day to about 2 days, or any other suitable time within the range of about 1 day to about 10 days.

[0091] Preheating of vegetable protein

[0092] According to certain exemplary embodiments, the method of preparing the additive composition further comprises preheating the mixture of one or more plant proteins to a temperature that is the optimal reaction temperature of the added enzyme. Without limitation, and by way of example only, the mixture of one or more plant proteins may be preheated to a temperature in the range of about 30°C to about 75°C prior to enzymatic hydrolysis and fermentation.

[0093] Enzyme inactivation

[0094] According to certain exemplary embodiments, the method for preparing the additive composition further comprises deactivating the one or more enzymes after the enzymatic hydrolysis of the plant protein. The inactivation of one or more enzymes for plant protease treatment can be achieved by heat treating at a temperature and time sufficient to inactivate or otherwise inactivate the enzyme. As an example, and not as a limitation, the inactivation of one or more enzymes for the enzymatic treatment of plant protein can be achieved by heat treating at a temperature of about 110°C or higher for a time sufficient to inactivate the enzyme. As another example, and not as a limitation, the inactivation of one or more enzymes for the enzymatic treatment of plant protein can be achieved by heat treating at a temperature of about 120°C or higher for a time sufficient to inactivate the enzyme. As another example, and not as a limitation, the inactivation of one or more enzymes for the enzymatic treatment of plant protein can be achieved by heat treating at a temperature of about 110°C or higher for about 45 minutes to inactivate the enzyme. As another example, and not as a limitation, the inactivation of one or more enzymes for the enzymatic treatment of plant protein can be achieved by heat treating at a temperature of about 120°C or higher for about 45 minutes to inactivate the enzyme.

[0095] Inactivation of microbial cultures

[0096] According to certain exemplary embodiments, the method for preparing the additive composition further comprises deactivating the one or more fermenting microorganisms after fermentation. The inactivation of the one or more fermenting microorganisms used to ferment the plant protein can be achieved by heat treating at a temperature and time sufficient to inactivate the microorganism or otherwise inactivate the microorganism. As an example, and not as a limitation, the inactivation of the one or more microorganisms used to ferment the plant protein can be achieved by heat treating at a temperature of about 100°C or higher for a time sufficient to inactivate the microorganism. As another example, and not as a limitation, the inactivation of the one or more microorganisms used to ferment the plant protein can be achieved by heat treating at a temperature of about 100°C or higher for about 45 minutes.

[0097] According to certain exemplary embodiments, the method for preparing the additive composition further comprises spray drying the additive composition. The product of the enzymatic hydrolysis and / or fermentation (the additive composition) can be spray dried, for example, by methods known in the art, for example using a carrier and / or an anti-caking agent.

[0098] Food and beverage products

[0099] The flavor compositions can be used to prepare a variety of non-animal-based (e.g., plant-based) consumable or ingestible products, consumable or ingestible animal-based products, and mixed consumable or ingestible products containing a combination of animal-based and non-animal-based components.

[0100] According to an exemplary embodiment, a meat analog is provided that includes plant-derived protein and fermented postbiotics.

[0101] According to an exemplary embodiment, a plant-based dairy alternative consumable is provided that includes plant-derived protein and fermented postbiotics.

[0102] The flavor composition comprises a flavor improving ingredient and optionally one or more food grade excipients. Suitable excipients for flavor compositions are well known in the art and include, for example, but not limited to, solvents (including water, alcohol, ethanol, oil, fat, vegetable oil and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, and the like. Examples of such carriers or diluents for flavorings can be found, for example, in “Perfume and Flavor Materials of Natural Origin”, S. Arctander, ed., Elizabeth, NJ, 1960; “Perfume and Flavor Chemicals”, S. Arctander, ed., Vol. I and II, Allured Publishing Corporation, Carol Stream, USA, 1994; “Flavorings”, E. Ziegler and H. Ziegler (eds.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, JM Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0103] The consumables may include at least one fat. The at least one fat may be selected from animal-derived fat, plant-derived fat, and mixtures thereof. Suitable animal fats include butter fat, milk fat, lard, and mixtures thereof from animal sources. According to certain embodiments, the fat component of the consumables may include an oil selected from algae oil, insect oil, plant-derived oil, and combinations thereof. According to certain embodiments, the fat component includes one or more plant-derived oils. In a non-limiting manner and by way of example only, suitable vegetable oils include almond oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, linseed oil, hazelnut oil, ice grass oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower seed oil, walnut oil, and mixtures thereof.

[0104] The flavor additive or consumables may also include at least one prebiotic. Prebiotics promote the growth of beneficial bacteria in the intestinal tract. Prebiotic substances can be consumed by the relevant probiotics, or otherwise help keep the relevant probiotics alive or stimulate their growth. When taken in an effective amount, prebiotics also beneficially affect the naturally occurring gastrointestinal microflora of the human body, and thereby bring health benefits in addition to nutrition. Prebiotic foods enter the colon and serve as substrates for endogenous bacteria, thereby indirectly providing energy, metabolic substrates, and essential micronutrients to the host.

[0105] In a non-limiting manner and only as an example, prebiotics can be selected from mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutritional precursors, proteins and combinations thereof. According to some exemplary embodiments, the prebiotics can be selected from dietary fiber. According to further exemplary embodiments, the dietary fiber can be selected from polysaccharides and oligosaccharides. In a non-limiting manner and only as an example, the oligosaccharides suitable for being classified as prebiotics include oligofructose, inulin, oligomaltodose, lactitol (lactilol), oligolactose (lactosucrose), lactulose, dextrin, soybean oligosaccharides, trans-galacto-oligosaccharides and oligoxylose. Prebiotics can be obtained from foods such as bananas, berries, asparagus, garlic, wheat, oats, flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy greens (e.g., dandelion greens, spinach, collard greens, beets, kale, mustard greens, turnip greens), and legumes (e.g., lentils, beans, chickpeas, navy beans, white beans, black beans).

[0106] The consumable may further include at least one sweetener in a sweetening effective amount to impart a desired sweetness to the consumable to which the sweetener is added. The at least one sweetener may comprise at least one caloric sweetener, at least one non-caloric sweetener, or a combination of at least one caloric sweetener and at least one non-caloric sweetener. The non-caloric sweetener may be selected from synthetic non-caloric sweeteners and natural non-caloric sweeteners.

[0107] Without limitation and by way of example only, suitable synthetic non-caloric sweeteners include acesulfame potassium, advantame, aspartame, cyclamates, neotame, neohesperidin dihydrochalcone, saccharin, sucralose, and combinations thereof.

[0108] Without limitation and by way of example only, suitable non-caloric natural sweeteners include steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrosides selected from the group consisting of mogroside I, mogroside II, mogroside III, mogroside IV, mogroside V, isomogroside V, 11-oxomogroside, simanoside I, and combinations thereof, monk fruit sweetener, Swingle extract, erythritol, glycyrrhizic acid, thaumatin, brazzein, monatin, and combinations thereof.

[0109] Without limitation and by way of example only, suitable caloric sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, psicose, and combinations thereof.

[0110] The dairy alternative consumables (dairy alternative foods and beverages) may include a thickener. Suitable thickeners include, without limitation, agar, gum arabic, gellan gum, guar gum, locust bean gum, and combinations thereof.

[0111] The consumable may further include a nutritionally effective amount of at least one vitamin, or at least one mineral, or a combination of at least one vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and more than one different mineral.

[0112] The consumables may further include at least one preservative in sufficient amounts to prevent decomposition and / or microbial growth. Exemplary preservatives include, but are not limited to, ascorbic acid, benzoic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), citric acid, disodium edetate (EDTA), sorbic acid, ascorbate, benzoate, nitrate, nitrite, polyphosphate, propionate, sorbate, sulfite, and tocopherol. According to certain embodiments, for "clean label" products, sodium salts may be used as the sole preservative.

[0113] Without limitation and by way of example only, the consumables may include food products and beverage products. According to certain exemplary embodiments, the food products include dairy products containing animal-derived milk proteins and dairy-alternative food and beverage products containing proteins derived from plant sources rather than animal sources. Exemplary dairy-alternative food products include non-dairy cheese, non-dairy cheese, non-dairy cream cheese, non-dairy cheese sauce, non-dairy ice cream, non-dairy sour cream, and non-dairy yogurt.

[0114] According to certain exemplary embodiments, the consumable is selected from non-dairy milk, non-dairy milk beverage, non-dairy coffee creamer, non-dairy butter, almond milk, banana milk, cashew milk, coconut milk, flax milk, hazelnut milk, oat milk, lupin milk, macadamia milk, pea milk, peanut milk, pistachio milk, quinoa milk, rice milk, sesame milk, soy milk, spelt milk, walnut milk, a blend of more than one plant milk, a non-dairy lassi yogurt shake, a non-dairy yogurt beverage, a non-dairy yogurt drink, a non-dairy drinking yogurt drink, a non-dairy probiotic drinking yogurt drink, a non-dairy yogurt smoothie, and the like.

[0115] Dairy beverages containing animal-derived milk protein include, but are not limited to, milk, liquid milk, fermented milk, fermented and non-fermented dairy-based beverages, lassi yogurt shakes, milkshakes, acidified milk, acidified milk beverages, fresh milk / pasteurized milk, whole fresh milk / pasteurized milk, semi-skimmed fresh milk / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, skimmed long-life / UHT milk, goat's milk, condensed milk, evaporated milk, reconstituted milk, pure condensed milk, pure evaporated milk, whole milk, skimmed milk, low-fat milk, skimmed milk, flavored milk beverages, flavored milk beverages containing only dairy products, yogurt beverages, fermented milk beverages, coffee whiteners, milk powder, and flavored milk powder beverages.

[0116] According to certain exemplary embodiments, the flavor composition can be used to prepare a variety of consumable non-animal based meat analogs, meat replicas, or meat substitute products. The meat analog products have a high moisture content and provide products that simulate the fibrous structure of animal meat and have desirable meat-like moisture, texture, mouthfeel, flavor, and color. Without limitation and by way of example only, suitable consumable meat analog products include plant-based hot dogs, hamburgers, ground meats, sausages, sausage patties, steaks, cutlets, roasts, brisket, legs, wings, meatballs, patties, bacon strips, fingers, nuggets, cutlets, and diced meat.

[0117] The 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 is formed by protein fibers that provide a meat-like appearance and feel when consumed. The mechanism of protein texturization begins with the hydration and unfolding of a given protein by breaking the intramolecular binding forces through heat and / or shearing. The unfolded protein molecules are aligned and bonded through shearing to form the characteristic fibers of meat-like products. In one embodiment, the polar side chains of amino acids form bonds with linear protein molecules, and these bonds will align the protein molecules to form the characteristic fibers of meat-like products.

[0118] In order to make non-animal proteins palatable, texturizing them into fibrous meat analogs through extrusion or other methods is a recognized solution. Due to its versatility, high productivity, energy saving and low cost, extrusion is widely used in the modern food industry. Extrusion is a multi-step and multifunctional operation that results in mixing, hydration, shearing, homogenization, compression, degassing, pasteurization or sterilization, streamlining, shaping, expansion and / or fiber formation. Ultimately, the non-animal protein (usually introduced into the extruder in the form of a dry mix) is processed to form a fibrous material.

[0119] The latest developments in extrusion technology have focused on texturizing non-animal proteins into fibrous meat substitutes using twin-screw extruders under high humidity (40-80%) conditions. In the high humidity twin-screw process (also known as "wet extrusion"), the raw materials (mainly non-animal proteins such as soy and / or pea protein) are mixed and fed into a twin-screw extruder, where an appropriate amount of water is added and all the ingredients are further mixed and then melted by the thermomechanical action of the screws. The rearrangement of large protein molecules, laminar flow, and strong stratification tendency within the long-slot cooling die of the extruder contribute to the formation of the fibrous structure. The resulting wet-extruded products tend to exhibit an improved whole-muscle-like visual appearance and improved palatability. Therefore, this extrusion technology is expected to texturize non-animal proteins to meet consumers' growing demand for healthy and delicious foods.

[0120] The texturizing process may also include spinning, simple shear flow, and simple shear flow and heating in a Couette Cell ("Couette Cell" technology). The spinning process consists of unfolding the protein molecules in a highly alkaline pH solution and coagulating the unfolded protein molecules by spraying the alkaline solution of the protein into an acidic bath. The spraying is done through a plate with numerous fine holes. As soon as the protein comes into contact with the acidic medium, it coagulates to form fibers. The fibers are then washed to remove residual acid and / or salts formed in the process. The Couette Cell is a cylinder-based device in which the inner cylinder rotates and the outer cylinder is fixed, which is easy to scale up. The Couette Cell operates on the same principle of forming protein fibers by heating and shearing the protein in the space between the fixed cylinder and the rotating cylinder.

[0121] Using non-animal proteins formed by extrusion under relatively high humidity conditions, meat analog products can be produced that have similar qualities (e.g., texture, moisture, mouthfeel, flavor, and color) to whole animal meat. In one embodiment, the meat analog product can include non-animal proteins, one or more flours, starches, and edible fibers, and edible lipid materials.

[0122] In certain compositions, the amount of non-animal protein contained in the mixture to be extruded comprises no more than about 90% by weight of the dry ingredients. For example, the amount of non-animal protein present in the ingredients used to prepare meat analog products according to the present disclosure may be in the range of about 3% to about 90% by weight of the dry ingredients. In another embodiment, the amount of non-animal protein present in the ingredients used to prepare meat analog products according to the present disclosure may be in the range of about 10% to about 80% by weight of the dry ingredients. In a further embodiment, the amount of non-animal protein present in the dry ingredients used to prepare meat analog products according to the present disclosure may be in the range of about 25% to about 50% by weight. In another further embodiment, the amount of non-animal protein present in the dry ingredients used to prepare meat analog products according to the present disclosure may be about 40%.

[0123] The term "dry ingredients" includes all ingredients in the mixture to be extruded except for added water and ingredients added with the added water (ie, the "wet ingredients").

[0124] In addition to the above, the meat analog product includes a relatively high content of water. In one embodiment, the total moisture content of the mixture extruded to form the meat analog product is controlled so that the moisture content of the meat analog product is at least about 50% by weight. In order to achieve such a high moisture content, water is typically added to the ingredients. Although a relatively high moisture content is ideal, a moisture content much greater than about 65% may not be ideal for a meat analog product. Therefore, in one embodiment, the amount of water added to the ingredients and the extrusion process parameters are controlled so that the meat analog product (after extrusion) has a moisture content of about 40% to about 65% by weight.

[0125] A suitable extrusion apparatus suitable for practicing the method is a commercially available twin-barrel twin-screw extruder apparatus, such as the Wenger TX 52 model manufactured by Wenger (Sabetha, Kans.). The screws of a twin-screw extruder can rotate in the barrel in the same or opposite directions. The rotation of the screws in the same direction is referred to as single-flow or co-rotation, while the rotation of the screws in opposite directions is referred to as dual-flow or counter-rotation. The speed of the screws of the extruder can vary depending on the specific apparatus; however, it is typically from about 100 to about 450 revolutions per minute (rpm). In general, as the screw speed increases, the density of the extrudate decreases. The extrusion apparatus comprises a screw assembled from a shaft and worm segments, as well as mixing blades and annular shear elements recommended by the extrusion apparatus manufacturer for extruding non-animal protein materials.

[0126] The extrusion equipment generally comprises a plurality of heating zones, through which the protein mixture is conveyed under mechanical pressure before leaving the extrusion equipment by the extrusion die. The temperature in each successive heating zone is generally about 10 ℃ to about 70 ℃ higher than the temperature in the previous heating zone. In one embodiment, the dry mixture is transferred through a plurality of heating zones in the extrusion equipment, wherein the protein mixture is heated to a temperature of about 25 ℃ to about 170 ℃, so that the molten extrusion material enters the extrusion die at a temperature of about 170 ℃. In one embodiment, the protein mixture is heated to a temperature of about 25 ℃, about 40 ℃, about 95 ℃, about 150 ℃ and about 170 ℃ in the corresponding heating zones.

[0127] The pressure in the extruder barrel is typically between about 30 psig and about 500 psig, or more specifically between about 50 psig and about 300 psig. Generally speaking, the pressure in the last two heating zones is between about 50 psig and about 500 psig, or 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 into the barrel, the feed rate of water into the barrel, and the viscosity of the molten material in the barrel.

[0128] Water is injected into the extruder barrel along with the additional "wet ingredients" to hydrate the non-animal protein mixture and promote texturing of the protein. To help form the molten extrudate, water can act as a plasticizer. Water can be introduced into the extruder barrel by one or more injection jets. The rate at which water is introduced into the barrel is typically controlled to promote the production of an extrudate having the aforementioned desired characteristics, such as an extrudate having a moisture content as described above.

[0129] Textured vegetable protein (TVP) can be defined as a food product made from an edible protein source and characterized by having structural integrity and a recognizable texture so that each unit can withstand hydration during cooking and other procedures used to prepare food for consumption. Most TVPs currently produced are produced through extrusion technology. These TVPs are typically rehydrated with 60-65% water and mixed with other ingredients, including, but not limited to, binders, meats, other TVPs, flavorings, excipients, fats, oils, or seasonings.

[0130] Low-moisture meat analog (LMMA) products are most commonly cut at the extruder die with an extruder knife to form the finished product size and shape. Drying is performed after extrusion to remove moisture and improve storage, handling, and shelf stability. These LMMAs typically require rehydration with 60-70% water. Additionally, other food ingredient items may be added to improve the functionality and appearance of the finished product, including, but not limited to, oils, other proteins, salts, seasonings, spices, masking agents, enhancers, or binders. Typically, rehydrated LMMAs contain 40-80% water, 0-5% oil, and 25-60% protein.

[0131] According to certain exemplary embodiments, the consumable comprises a plant-based burger patty comprising a plant protein matrix and a flavor composition. Without limitation, the plant-based burger patty may comprise textured plant protein combined with an effective amount of a flavor composition.

[0132] According to other exemplary embodiments, the burger patty can be a low animal protein burger patty, wherein the burger patty base comprises a mixture of animal-based protein and plant-based protein (such as textured plant protein) as a substitute for a portion of the animal protein in combination with a flavor composition.

[0133] According to other embodiments, plant-based hamburger patties incorporating flavor compositions can be prepared using additive manufacturing or 3D printing processes. A digital image of a three-dimensional hamburger patty is created using 3D modeling computer software. Slicing software is then used to slice the 3D model of the digital file into many thin, two-dimensional (2D) layers, which are then converted into a set of machine-readable instructions for execution by a 3D printer. The digital file containing the machine-readable code instruction set is transmitted to an additive manufacturing device (i.e., a 3D printer). The 3D printer prints the hamburger patty by continuously laying down thin layers of material through one or more nozzles. According to certain embodiments, independent sources of the flavor composition and edible plant-based protein matrix for the hamburger patty communicate with the 3D printer. The flavor composition and edible plant-based protein matrix are stored in separate containers. Each container is connected to one or more discharge nozzles via suitable conduits extending between the container and the nozzle. After executing a set of instructions, the 3D printer moves the flavor composition and plant-based protein matrix from the source container through the conduits to the discharge nozzle, thereby melting the materials. The materials are discharged from the nozzle to lay down continuous layers of material, thereby forming the constructed three-dimensional hamburger patty. According to other embodiments, separate sources of flavor composition and edible plant-based protein matrix can be moved through separate conduits to a mixing chamber, where the flavor composition is mixed with the protein matrix and the mixture is discharged from the mixing chamber to the one or more discharge nozzles through one or more conduits extending between the mixing chamber and the one or more discharge nozzles. The mixture is then discharged from the one or more discharge nozzles to lay down successive thin two-dimensional layers until a three-dimensional hamburger patty is formed.

[0134] According to certain exemplary embodiments, a plant-based burger patty can be formed by combining from about 90% to about 99.9% by weight of a plant-based protein and from about 0.1% to about 10% by weight of a flavor composition, based on the total weight of the plant-based burger patty. Exemplary plant-based burger patties can be formed by combining about 90 to about 99.75% by weight of plant-based protein and about 0.25 to about 10% by weight of a flavor composition, or about 90 to about 99.5% by weight of plant-based protein and about 0.5 to about 10% by weight of a flavor composition, or about 90 to about 99.25% by weight of plant-based protein and about 0.75 to about 10% by weight of a flavor composition, or about 90 to about 99% by weight of plant-based protein and about 1 to about 10% by weight of a flavor composition, or about 90 to about 98.75% by weight of plant-based protein and about 1.25 to about 10% by weight of a flavor composition, or about 90 to about 98.5% by weight of a plant-based protein. The patty may be prepared by combining a plant-based protein and about 1.5% to about 10% by weight of a flavor composition, or about 90% to about 98.25% by weight of a plant-based protein and about 1.75% to about 10% by weight of a flavor composition, or about 90% to about 98% by weight of a plant-based protein and about 2% to about 10% by weight of a flavor composition, or about 90% to about 97% by weight of a plant-based protein and about 3% to about 10% by weight of a flavor composition, or about 90% to about 96% by weight of a plant-based protein and 4% to about 10% by weight of a flavor composition, or about 90% to about 95% by weight of a plant-based protein and about 5% to about 10% by weight of a flavor composition, each independently based on the total weight of the plant-based burger patty. The burger patty may be cooked in a frying pan for about 1 minute to about 8 minutes per side, or about 2 minutes to about 6 minutes per side, or about 3 minutes per side.

[0135] The plant-based protein may comprise a textured plant protein, which is typically provided as a dehydrated product that can be reconstituted with water or other suitable cooking broth or consumable liquid. According to certain embodiments, a desired amount of the reconstituted textured plant protein is mixed with a desired amount of a flavor composition to prepare a suitable plant-based burger. The textured plant protein is typically ground to a smaller size and then mixed with the flavor composition. The flavor composition is typically comminuted into small pieces for easy mixing with the ground and reconstituted textured plant protein. The reconstituted textured plant protein and the flavor composition are mixed together and then formed into burger patties of a suitable size by hand, by hand tools, or by automated burger patty forming equipment. Example

[0136] Example 1

[0137] Prepare the additive composition. 15g chickpeas, 150g glutathione-rich yeast extract and 800g water were combined to form a mixture of the ingredients, and the mixture of the ingredients was heated to 55°C. 2.6g of Alcalase, 7g of Protana Prime, 2.6g of Protana Boost and 0.05g of laccase were added to the heated mixture of chickpeas, yeast extract and water. The mixture was incubated at 55°C for 1 hour. After the 1-hour incubation period, the mixture of the ingredients was heated to 121°C for 1 hour to inactivate the enzymes, and then the mixture was cooled to 37°C. 1g of culture B019 (Bifidobacterium from Fontera) and 1g of Lactobacillus plantarum were added to the mixture of the ingredients and the mixture was fermented at 37°C for 84 hours. The fermented mixture of the ingredients was pasteurized at 100°C for 30 minutes and then cooled to 37°C. The mixture was spray-dried using gum arabic as a carrier.

[0138] Example 2

[0139] The sensory profile of the additive composition prepared in Example 1 was evaluated in plant-based protein burgers. Plant-based burgers were prepared from dough comprising approximately 98.5% by weight of plant-based protein and approximately 1.5% by weight of the flavor composition of Example 1. The plant-based burger patties were cooked and evaluated by a panel of trained food tasters. The plant-based burger patties were cooked by frying in a standard stovetop frying pan. A suitable cooking oil was poured into the frying pan and heated until hot. The plant-based burger was placed in the hot cooking oil and fried on one side. The plant-based burger was turned over and fried on the other side, taking care not to burn the burger patty. The fried burger patty was removed from the frying pan, cut into smaller sample-sized pieces, and placed on a heated plate or display pan. The results of the sensory evaluation by the trained panel indicated that the plant-based burger exhibited a good mouthfeel, and the taste profile was described as mineral, animalic, complex, savory, salty, and umami.

[0140] Example 3

[0141] Prepare the additive composition. 29g of grape fiber, 200g of chickpea protein, 10g of mung bean protein, 50g of nutritional yeast, and 800g of water were combined in a glass reactor to form a mixture of the ingredients. The mixture was heated to 55°C with stirring. The following enzymes were then added to the heated mixture: 2.6g of Alcalase, 7g of Protana Prime, 2.6g of Protana Boost, and 0.05g of laccase. The mixture was incubated at 55°C for 1 hour. After the 1-hour incubation period, the mixture was heated to 121°C for 1 hour to inactivate the enzymes, and then cooled to 37°C. The following bacterial cultures were added to the mixture: 0.5 g of Bifidobacterium culture B019 (commercially available from Fonterra), 0.5 g of Bifidobacterium culture BB12 (commercially available from Chr. Hansen), and 0.5 g of Lactobacillus LGG (commercially available from Chr. Hansen), and the mixture was fermented for 48 hours at 37° C. The fermented ingredient mixture was pasteurized to inactivate the bacterial cultures at 100° C. for 30 minutes, and then cooled to 37° C.

[0142] Example 4

[0143] Prepare the additive composition. 100g of yeast protein, 100g of nutritional yeast, and 800g of water were combined in a glass reactor to form a mixture of the ingredients, which was then heated to 55°C with stirring. The following enzymes were then added to the heated mixture: 1.5g of Alcalase, 3g of Protana Prime, 1.5g of Protana Boost, and 0.05g of laccase. The mixture was incubated at 55°C for 1 hour. After the 1-hour incubation period, the mixture was heated to 121°C for 1 hour to inactivate the enzymes, and then the mixture was cooled to 37°C. The following bacterial cultures were added to the mixture: 0.5g of Bifidobacterium culture B019 (commercially available from Fonterra), 0.5g of Bifidobacterium culture BB12 (commercially available from Chr. Hansen), and 0.5g of Lactobacillus LGG (commercially available from Chr. Hansen), and the mixture was fermented at 37°C for 48 hours. The fermented ingredient mixture was pasteurized to inactivate the bacterial culture at 100°C for 30 minutes, and then cooled to 37°C.

[0144] Example 5

[0145] Prepare the additive composition. 50g of green banana flour, 100g of chickpea protein, 10g of mung bean protein, 50g of nutritional yeast, and 800g of water were combined in a glass reactor to form a mixture of the ingredients, and the mixture of the ingredients was heated to 121°C for 1 hour and then cooled to 37°C. The following bacterial cultures were added to the mixture: 0.3g of Bifidobacterium culture B019 (commercially available from Fonterra), 0.3g of Bifidobacterium culture BB12 (commercially available from Chr. Hansen), and 0.3g of Lactobacillus LGG (commercially available from Chr. Hansen), and the mixture was fermented at 37°C for 48 hours with slow stirring. The fermented mixture of the ingredients was pasteurized to inactivate the bacterial cultures at 100°C for 30 minutes and then cooled to 37°C.

[0146] Example 6

[0147] The sensory characteristics of the additive compositions prepared in Examples 3-5 were evaluated in plant-based protein burgers. Plant-based burgers were prepared from dough comprising approximately 97% by weight of plant-based protein and approximately 3% by weight of the additive composition of Examples 3, 4, or 5. The plant-based burger patties were cooked and evaluated by a panel of trained food tasters. The plant-based burger patties were cooked by frying in a standard stovetop frying pan. Pour a suitable cooking oil into the frying pan and heat until hot. Place the plant-based burger in the hot cooking oil and fry on one side. Turn the plant-based burger over and fry on the other side, being careful not to burn the burger patty. Remove the fried burger patty from the frying pan, cut into smaller sample-sized pieces, and place on a heated plate or display frying pan. The results of the sensory evaluation made by the trained panel showed that the plant-based burger exhibited a good mouthfeel, delicious taste, and well masked the off-flavors from the plant-based protein.

[0148] Example 7

[0149] The sensory characteristics of the additive compositions prepared in Examples 3-5 were evaluated in plant-based protein burgers. Plant-based burgers were prepared from dough comprising approximately 95% by weight of plant-based protein and approximately 5% by weight of the additive composition of Examples 3, 4, or 5. The plant-based burger patties were cooked and evaluated by a panel of trained food tasters. The plant-based burger patties were cooked by frying in a standard stovetop frying pan. Pour a suitable cooking oil into the frying pan and heat until hot. Place the plant-based burger in the hot cooking oil and fry on one side. Turn the plant-based burger over and fry on the other side, taking care not to burn the burger patty. Remove the fried burger patty from the frying pan, cut into smaller sample-sized pieces, and place on a heated plate or display frying pan. The results of the sensory evaluation made by the trained panel showed that the plant-based burger exhibited a good mouthfeel, delicious taste, and well masked the off-flavors from the plant-based protein.

[0150] Example 8

[0151] Prepare the additive composition. 15g chickpeas, 15g glutathione-enriched yeast extract, 150g nutritional yeast, and 800g water were combined to form a mixture of ingredients, and the mixture of ingredients was heated to 55°C. 2.6g Alcalase, 7g Protana Prime, 2.6g Protana Boost, and 0.05g laccase were added to the heated mixture of chickpeas, yeast extract, nutritional yeast, and water. The mixture was incubated at 55°C for 1 hour. After the 1-hour incubation period, the mixture of ingredients was heated to 121°C for 1 hour to inactivate the enzymes, and then the mixture was cooled to 37°C. 1g culture Vega harmony and 1g culture BB12 were added to the mixture of ingredients, and the mixture was fermented at 37°C for 24 hours. The fermented mixture of ingredients was pasteurized at 100°C for 30 minutes and then cooled to 37°C. The mixture was spray-dried using gum arabic as a carrier.

[0152] Example 9

[0153] The additive composition was prepared without fermentation. 100 g of chickpeas and 75 g of mung bean protein (MBC080 Henry Broch) were added to a heated container and mixed together. 807 g of deionized water was slowly added to the mixture of chickpea powder and mung bean protein and mixed thoroughly. The mixture of chickpea and mung bean protein ingredients and water was heated to 55° C. 6 g of Alcalase, 6 g of Protana Prime, and 6 g of Protana Boost were added to the heated mixture of chickpea powder and mung bean protein, and the mixture was incubated at 55° C. for 2 hours with stirring. After the 2-hour incubation period, the mixture of the ingredients was heated to 121° C. for 45 minutes to deactivate the enzymes, and then the mixture was cooled to 30° C. The mixture was spray-dried using gum arabic as a carrier (10% carrier).

[0154] Example 10

[0155] The additive composition is prepared by fermentation and without enzyme treatment. 100g of mung bean protein (MBC080 HenryBroch) and 897g of deionized water are added to a heating container and thoroughly mixed. The mung bean protein mixture is heated to 121°C and kept at this temperature for 1 hour. The heated mixture is cooled to 37°C. 3g of culture B019 (Bifidobacterium from Fontera) is inoculated into the cooled mixture and fermented at 37°C for 48 hours under slow stirring. After the 48-hour fermentation period, the mixture of each component is heated to 110°C and kept at this temperature for 45 minutes to finish fermentation, and then the mixture is cooled to 30°C. Use gum arabic as a carrier (50% carrier) and the mixture is spray-dried.

[0156] Example 11

[0157] The sensory profile of the additive compositions prepared in Examples 8-10 was evaluated in vegan cheese sauces, vegan cheese chunks, and commercially available vegan macaroni and cheese products. Separate vegan cheese sauces, vegan cheese chunks, and vegan macaroni and cheese samples were prepared using 0.2% of the additive compositions of Examples 8-10, and the samples were evaluated by a panel of trained food testers.

[0158] Example 11A. The results of sensory evaluations performed by a trained panel showed that the vegan cheese sauce, vegan cheese chunks, and vegan macaroni and cheese samples containing the additive composition of Example 8 exhibited a good mouthfeel, with a taste profile described as having a strongest cheese flavor, saltiness, less starchiness, good masking, a pleasant cheese flavor in the front and middle, cheese, creaminess, phenolic, plastic, and waxy notes; low intensity acidity, creaminess, and lactone notes emerging in the front, with a mild yeasty, sweet, and butyric acid finish; and saltiness.

[0159] Example 11B. Sensory evaluations by a trained panel showed that the vegan cheese sauce, vegan cheese chunks, and vegan macaroni and cheese samples containing the additive composition of Example 9 exhibited a good mouthfeel, with flavor characteristics described as very cheesy, good impact, creamy, salty, masking protein, less starchy, very good impact, lingering umami, mild; creamy, cheesy, waxy, low broth; high cheese impact, slightly sour (base-like), slightly salty and umami-enhanced; nice cheese intensity build, more buttery, umami, long lingering; cheddar notes, less lactones, creamy, sharp upfront sourness, less salty and umami, fruity lactones, backend needs help aroma mild cheddar-like base; salty, cheddar notes, nice boost.

[0160] Example 11C. The results of the sensory evaluation by a trained panel showed that the vegan cheese sauce, vegan cheese cubes, and vegan macaroni and cheese samples containing the additive composition of Example 10 exhibited a good mouthfeel and a taste profile described as very salty, good protein masking, less starchy, with a cheesy, cheesy, creamy, waxy, slightly brothy finish; strong cheesy, waxy, keto, pushed-up cheesy, low intensity, slightly buttery, sour, cardboard, minimal cheesy, some creamy, meaty, yeasty, medium cheesy, sweet toasted aroma similar to an American grilled cheese; slightly salty, slightly high in lactones.

[0161] Example 12

[0162] Prepare the additive. 70g of organic chickpea flour was mixed with 630g of water in a glass reactor to form a slurry. The slurry was heated to 121°C with continuous stirring, maintained at this temperature for 45 minutes, and then cooled to 37°C. 2.1g of culture B0019 was added to the mixture, and the mixture was fermented at 37°C for 48 hours with minimal stirring. To complete the fermentation, the mixture was heated to 100°C, maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid mixture was then spray-dried onto organic gum arabic as a carrier.

[0163] Examples 13A-13D

[0164] The sensory profile of the additive prepared in Example 12 was evaluated in almond milk, coconut milk, and cashew milk samples. Milk samples were prepared using 0.1% of the additive of Example 12 and evaluated by a panel of trained food testers.

[0165]

[0166]

[0167] All Examples 13A-13D containing 0.1% additives exhibited a better mouthfeel, specifically a more creamy or creamy / milky mouthfeel, compared to the base plant milk product without the additive. Examples 13A and 13D further characterized the improved mouthfeel as a sweet cream mouthfeel or sweet cream flavor.

[0168] Each of Examples 13A, 13B, and 13C containing 0.1% of the additive had less astringency than the base plant milk product without the additive.

[0169] Each of Examples 13A and 13B containing 0.1% of the additive had less woody flavor compared to the base plant milk product without the additive.

[0170] Each of Examples 13B and 13C containing 0.1% of the additive had less coconut flavor compared to the base plant milk product without the additive.

[0171] Example 13C, which contained 0.1% of the additive, had less metallic taste than the base plant milk product without the additive.

[0172] Compared to the base plant milk product without the additive, which was perceived as having a tinny taste, Example 13D containing 0.1% of the additive had no tinny taste.

[0173] Example 14

[0174] 70 g of organic chickpea flour was mixed with 630 g of water in a glass reactor to form a slurry. The enzymes Protana Prime (1.3 g), Protana Boost (0.45 g) and Alcalase (0.45 g) were added and the mixture was maintained at 55° C. for 2 hours under continuous stirring. After the enzyme treatment step, the slurry was heated to 121° C. and maintained at this temperature for 45 minutes, then cooled to 37° C. Culture B0019 (2.1 g) was added and fermentation was carried out at 37° C. with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100° C., maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0175] Example 15

[0176] 70 g of organic chickpea flour was mixed with 630 g of water in a glass reactor to form a slurry. The slurry was heated to 121° C. under constant stirring and maintained at this temperature for 45 minutes, then cooled to 37° C. The culture Vega Harmony (2.1 g) was added to the mixture and fermented at 37° C. with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100° C., maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0177] Example 16

[0178] 70 g of organic chickpea flour was mixed with water (630 g) in a glass reactor to form a slurry. The enzymes Protana Prime (1.3 g), Protana Boost (0.45 g) and Alcalase (0.45 g) were added and the mixture was kept at 55° C. for 2 hours under continuous stirring. After the enzymatic step, the slurry was heated to 121° C. and kept at this temperature for 45 minutes, then cooled to 37° C. The culture Vega Harmony (2.1 g) was added and fermentation was carried out at 37° C. with minimal stirring for 48 hours. To end the fermentation, the mixture was heated to 100° C., kept for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0179] Example 17

[0180] 70 g of organic chickpea flour was mixed with 630 g of water in a glass reactor to form a slurry. The slurry was heated to 121° C. under continuous stirring and maintained at this temperature for 45 minutes, then cooled to 37° C. Culture BB12 (2.1 g) was added to the mixture and fermented at 37° C. with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100° C., maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0181] Example 18

[0182] 70 g of organic chickpea flour was mixed with 630 g of water in a glass reactor to form a slurry. The enzymes Protana Prime (1.3 g), Protana Boost (0.45 g) and Alcalase (0.45 g) were added and the mixture was maintained at 55° C. for 2 hours under continuous stirring. After the enzymatic step, the slurry was heated to 121° C. and maintained at this temperature for 45 minutes, then cooled to 37° C. Culture BB12 (2.1 g) was added and fermentation was carried out at 37° C. with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100° C., maintained for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried onto organic gum arabic as a carrier.

[0183] Example 19

[0184] 70g of organic pea protein isolate was mixed with 630g of water in a glass reactor to form a slurry. The slurry was heated to 121°C under continuous stirring and maintained at this temperature for 45 minutes, then cooled to 37°C. Culture B0019 (2.1g) was added to the mixture and fermented at 37°C with minimal stirring for 48 hours. To end the fermentation, the mixture was heated to 100°C, maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0185] Example 20

[0186] 70 g of organic pea protein isolate was mixed with 630 g of water in a glass reactor to form a slurry. Enzymes Protana Prime (1.3 g), Protana Boost (0.45 g) and Alcalase (0.45 g) were added, and the mixture was maintained at 55° C. for 2 hours under continuous stirring. After the enzymatic step, the slurry was heated to 121° C. and maintained at this temperature for 45 minutes, then cooled to 37° C. Culture B0019 (2.1 g) was added and fermented at 37° C. with minimal stirring for 48 hours. To end the fermentation, the mixture was heated to 100° C., maintained for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0187] Example 21

[0188] 70g of organic pea protein isolate (Org.) was mixed with 630g of water in a glass reactor to form a slurry. The slurry was heated to 121°C under continuous stirring and maintained at this temperature for 45 minutes, then cooled to 37°C. VegaHarmony culture (2.1g) was added to the mixture and fermented at 37°C with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100°C, maintained at this temperature for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0189] Example 22

[0190] 70g of organic pea protein isolate was mixed with 630g of water in a glass reactor to form a slurry. Enzymes Protana Prime (1.3g), Protana Boost (0.45g) and Alcalase (0.45g) were added, and the mixture was kept at 55°C for 2 hours under continuous stirring. After the enzymatic step, the slurry was heated to 121°C and kept at this temperature for 45 minutes, then cooled to 37°C. Culture Vega Harmony (2.1g) was added and fermented at 37°C with minimal stirring for 48 hours. To end the fermentation, the mixture was heated to 100°C, kept for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0191] Example 23

[0192] 70 g of organic pea protein isolate was mixed with 630 g of water in a glass reactor to form a slurry. The slurry was heated to 121° C. under continuous stirring and maintained at this temperature for 45 minutes, then cooled to 37° C. Culture BB12 (2.1 g) was added to the mixture and fermented at 37° C. with minimal stirring for 48 hours. To terminate the fermentation, the mixture was heated to 100° C., maintained at this temperature for 45 minutes, then cooled and refrigerated. The liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0193] Example 24

[0194] 70g of organic pea protein isolate was mixed with water (630g) in a glass reactor to form a slurry. Enzymes Protana Prime (1.3g), Protana Boost (0.45g) and Alcalase (0.45g) were added, and the mixture was kept at 55°C for 2 hours under continuous stirring. After the enzymatic step, the slurry was heated to 121°C and kept at this temperature for 45 minutes, then cooled to 37°C. Culture BB12 (2.1g) was added and fermented at 37°C with minimal stirring for 48 hours. To end the fermentation, the mixture was heated to 100°C, kept for 45 minutes, then cooled and refrigerated. The fermented liquid intermediate was then spray-dried on organic gum arabic as a carrier.

[0195] Although flavor composition, the consumables comprising flavor composition, the method for preparing flavor composition and consumables have been described in conjunction with various embodiments, it should be understood that other similar embodiments can be used, or modifications and additions can be made to the described embodiment to perform the same function. In addition, various exemplary embodiments can be combined to produce required results. Therefore, flavor composition, the consumables comprising flavor composition and the method for preparing and using flavor composition and consumables should not be limited to any single embodiment, but should be explained in terms of breadth and scope according to the narration of the appended claims. It should be understood that the embodiments described herein are merely exemplary, and those skilled in the art can make changes and modifications without departing from the spirit and scope of the present invention. All such changes and modifications are intended to be included within the scope of the invention as described above. In addition, all disclosed embodiments are not necessarily alternatives, because the various embodiments of the present invention can be combined to provide required results.

Claims

1. A method for preparing an additive composition, the method comprising: (a) forming an aqueous mixture of at least one vegetable-derived protein and a yeast extract; (b) enzymatically treating the aqueous mixture of the vegetable-derived protein and optionally the yeast extract with at least one proteolytic enzyme; and (c) fermenting the aqueous mixture of the enzyme-treated plant-derived protein and optionally the yeast extract using one or more microorganisms.

2. The method of claim 1, wherein step (a) comprises forming an aqueous mixture of at least one vegetable-derived protein, optionally yeast extract, and nutritional yeast.

3. The method according to claim 1, further comprising inactivating the at least one proteolytic enzyme before fermenting the aqueous mixture of the enzyme-treated plant-derived protein and the optional yeast extract using one or more microorganisms in step (c).

4. The method of claim 1, wherein the plant protein is derived from grains, legumes, edible beans, beans, peas, potatoes, seeds, nuts, plant leaves, gluten, tempeh, tofu, algae, fruit fiber, mycoprotein, fungi, yeast, insects, and combinations thereof.

5. The method of claim 1, wherein the amount of the at least one vegetable-derived protein in the aqueous mixture is from about 0.5% to about 30% by weight, based on the total weight of the aqueous mixture.

6. The method of claim 1, wherein the amount of the at least one proteolytic enzyme in the aqueous mixture is from about 0.001 wt% to about 1 wt% based on the total weight of the aqueous mixture.

7. The method of claim 1, wherein the enzyme:substrate ratio is in the range of about 1:

30.

8. The method of claim 1, wherein the enzyme treatment is performed at a temperature in the range of about 25°C to about 60°C.

9. The method of claim 1, wherein the enzymatic treatment is performed at a pH in the range of about 4 to about 8.

10. The method of claim 1, wherein the enzyme treatment is performed for a period of time in the range of about 1 hour to about 48 hours.

11. The method of claim 1 , wherein the amount of at least one microorganism used in the fermenting step is in the range of about 0.01 wt% to about 1 wt% based on the total weight of the aqueous mixture.

12. The method of claim 1, wherein the fermentation is carried out at a pH in the range of about 4 to about 8.

13. The method of claim 1, wherein the fermentation is carried out at a temperature in the range of about 20°C to about 45°C.

14. The method of claim 1, wherein the fermenting is performed for a period of time ranging from about 1 day to about 10 days.

15. The method of claim 1, wherein the fermenting is carried out under agitation by stirring at about 50 to about 500 rpm.

16. The method of claim 1, wherein the aqueous mixture is heated to a temperature of 50°C or higher before the aqueous mixture is subjected to the enzyme treatment.

17. The method of claim 1, further comprising heat treating the fermented aqueous mixture at a temperature of about 110°C or greater for a time sufficient to inactivate one or more proteolytic enzymes used in the enzymatic treatment.

18. The method of claim 1, further comprising heat treating the fermented aqueous mixture at a temperature of about 100°C or greater for a time sufficient to inactivate one or more microorganisms used in the fermentation.

19. An additive composition for plant-based consumables prepared according to the method of any one of claims 1 to 18.

20. A flavour improving ingredient prepared according to the process of any one of claims 1 to 18.

21. A postbiotic-containing consumable composition prepared according to the method of any one of claims 1 to 18.

22. An additive composition comprising an aqueous mixture of fermented and optionally enzymatically treated at least one protein of vegetable origin and yeast extract.

23. A flavor improving ingredient comprising an aqueous mixture of fermented and optionally enzymatically treated at least one protein of vegetable origin and yeast extract.

24. A postbiotic-containing consumable composition comprising an aqueous mixture of fermented and optionally enzymatically treated at least one plant-derived protein and a yeast extract.

25. A method of preparing an additive composition or flavor improving ingredient for a plant-based consumable, the method comprising: (a) forming an aqueous mixture of at least one vegetable-derived protein and water; (b) enzymatically treating the aqueous mixture of the plant-derived protein and the aqueous extract with at least one proteolytic enzyme; and (c) inactivating the at least one proteolytic enzyme.

26. An additive composition for plant-based consumables prepared according to the method of claim 25.

27. A flavor improving ingredient prepared according to the method of claim 25.

28. A meat analog comprising: a plant-derived protein matrix; and The additive composition of claim 22.

29. A meat analog comprising: a plant-derived protein matrix; and The flavor improving ingredient of claim 23.

30. A meat analog comprising: a plant-derived protein matrix; and The postbiotic-containing composition of claim 24.

31. A plant-based dairy alternative composition comprising: a plant-derived protein matrix; and The additive composition of claim 22.

32. A plant-based dairy alternative composition comprising: a plant-derived protein matrix; and The flavor improving ingredient of claim 23.

33. A plant-based dairy alternative composition comprising: a plant-derived protein matrix; and The postbiotic-containing composition of claim 24.

34. A meat analog comprising: a plant-derived protein matrix; and The additive composition of claim 26.

35. A meat analog comprising: a plant-derived protein matrix; and The flavor improving ingredient of claim 27.

36. A plant-based dairy alternative composition comprising: a plant-derived protein matrix; and The additive composition of claim 26.

37. A plant-based dairy alternative composition comprising: a plant-derived protein matrix; and The flavor improving ingredient of claim 27.

38. A method of improving the taste of a plant-based consumable, the method comprising adding to the plant-based consumable an effective amount of an additive composition prepared by the method of any one of claims 1 to 18.

39. A method of improving the mouthfeel of a plant-based consumable, the method comprising adding to the plant-based consumable an effective amount of an additive composition prepared by the method of any one of claims 1 to 18.

40. A method of providing a health benefit to a subject, the method comprising adding an effective amount of an additive composition prepared by the method of any one of claims 1 to 18 to a plant-based consumable; and allowing the subject to ingest the plant-based consumable.

41. Use of an additive composition prepared by the method of any one of claims 1 to 18 or 25 for improving the taste of a plant-based consumable.

42. Use of an additive composition prepared by the method of any one of claims 1 to 18 or 25 for improving the mouthfeel of a plant-based consumable.

43. Use of a supplement composition prepared by the method of any one of claims 1 to 18 for providing a health benefit to a subject.

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