Coloring compositions for meat analogs, meat analogs comprising the coloring compositions, and methods for changing the color of meat analogs

Abstract

A coloring composition for a meat analogue containing a colorant that is capable of shifting from a first color to a second, different color in response to cooking the meat analogue. The coloring composition includes a colorant active that is at least partially encapsulated within a fat or wax encapsulant. Also disclosed is a method of using the coloring composition to change the color of a meat analogue during a cooking application and a meat analogue including the coloring composition.

Description

Technical Field

[0001] This disclosure relates to coloring compositions for meat analogues, methods for preparing meat analogues containing said coloring compositions, meat analogues containing said coloring compositions, and methods for changing the color of meat analogues containing said coloring compositions. More specifically, this disclosure relates to coloring compositions that change the color of meat analogues during cooking, said coloring compositions containing colorants; methods for preparing meat analogues containing coloring compositions, said coloring compositions including colorants capable of changing the color of meat analogues; meat analogues comprising coloring compositions capable of changing the color of meat analogues during cooking, said coloring compositions containing colorants; and methods for changing the color of meat analogues comprising coloring compositions.

[0002] background

[0003] The food industry is actively seeking solutions to mimic the browning of meat-like substances during the frying of beef analogues. No natural, non-GMO solution has yet been found that matches the red color in raw beef patties and the brown / grey color produced after frying raw beef patties.

[0004] Spray-dried pigments are commonly used as cost-effective delivery systems in a variety of food and beverage applications, designed to protect the natural color during storage and release it immediately upon application. One drawback of using spray-dried pigments is that the color is released immediately upon contact with water, and therefore is no longer protected and / or released in a controlled manner at the desired application step. This can be problematic in certain frying applications (e.g., meat analogues), where color change is expected during frying. In spray-dried powder form, the pigment is released almost immediately during patty preparation and therefore cannot be released in a controlled manner at the desired temperature during patty frying.

[0005] Overview

[0006] According to a first exemplary aspect, a coloring composition is provided comprising a pH-dependent, plant-derived colorant and a mixture of glycerol. The mixture has a pH of less than 2.5 and is at least partially encapsulated within an encapsulating agent.

[0007] According to a second exemplary aspect, a meat analogue is provided comprising a non-animal-derived protein base and a coloring composition comprising a pH-dependent, plant-derived colorant and glycerol. The colorant and glycerol are at least partially encapsulated within an encapsulating agent.

[0008] According to a third exemplary embodiment, a method for altering the color of a meat analogue is provided, comprising: providing a plant-based meat analogue comprising a non-animal-derived protein base and a coloring composition, the coloring composition comprising a pH-dependent, plant-derived colorant and glycerol, the colorant and glycerol being at least partially encapsulated within an encapsulating agent, the plant-derived meat analogue product having a first pH environment and a first color; heating the plant-based meat analogue at a temperature sufficient to melt the encapsulating agent and release the colorant and glycerol for a time; and exposing the colorant active substance and glycerol to a second pH environment, wherein the cooked plant-derived meat analogue has a second color. Brief description of the attached diagram

[0010] The patent document contains at least one color drawing / photograph. Upon request and payment of the necessary fees, the office will provide a copy of this patent with the color drawing / photograph.

[0011] Figure 1 This is a visual comparison of the pH-dependent colors of anthocyanin-rich black carrot juice at different pH levels.

[0012] Figure 2 The image shows a color photograph of a raw, uncooked plant-based meat analogue hamburger patty, an exemplary embodiment of the disclosed colorant composition (black carrot juice and glycerin), the colorant composition comprising a spray-frozen powder encapsulated in hydrogenated palm oil and further blended with beetroot powder and barley malt powder.

[0013] Figure 3 It is cooked Figure 2 Color photograph of a plant-based meat analogue hamburger patty.

[0014] Figure 4A is a color photograph of a raw, uncooked plant-based meat analogue patty containing unencapsulated black carrot juice.

[0015] Figure 4B is a color photograph of a raw, uncooked plant-based meat analog hamburger patty of an exemplary embodiment containing a colorant composition comprising a spray-frozen powder containing black carrot juice as a colorant, the black carrot juice being encapsulated in hydrogenated palm oil.

[0016] Figure 5A is a color photograph of a cooked plant-based meat analogue hamburger patty from Figure 4A.

[0017] Figure 5B is a color photograph of a cooked plant-based meat analogue hamburger patty from Figure 4B.

[0018] Detailed description

[0019] The following text provides a broad description of many different embodiments of this disclosure. The description is to be considered exemplary only and does not describe every possible embodiment, as it would be impractical, if not impossible, to describe every possible embodiment. It will be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be removed, combined with, or substituted for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments may be implemented using current technology or technology developed after the filing date of this patent, which still fall within the scope of the claims.

[0020] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation thereof are open-ended and intended to cover the non-exclusive introduction of elements such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” “includes,” or “contains” the list of elements recited may include not only those elements but also other elements not expressly listed, recited, or written in the specification or claims. An element or feature defined by the language “comprising…a,” “containing…a,” “having…a,” or “comprising…a” does not exclude the presence or introduction of additional elements or features in an article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes said element or feature, without further limitation.

[0021] Unless otherwise stated or limited by the language of this document, the terms “a” and “an” are defined as one or more. An element or feature defined by “a” or “an” can be interpreted as one or more of the described elements or features.

[0022] The terms “about,” “approximately,” “substantially,” “basically,” any other variations thereof, or any other similar relative or approximate terms are defined as being as close as understood by one of ordinary skill in the art. By way of non-limiting exemplary embodiments, these terms are defined as being within 10% of the stated value, or being within 5% of the stated value, or being within 4% of the stated value, or being within 3% of the stated value, or being within 2% of the stated value, or being within 1% of the stated value, or being within 0.5% of the stated value, or being within 0.25% of the stated value, or being within 0.1% of the stated value.

[0023] It should be understood that when quantities of weight percentage are described in this disclosure, any and all quantities within the range, including endpoints, are considered to be explicitly disclosed. For example, the disclosure of "a range from about 1 to about 10" should be understood as indicating every and all possible numbers on a continuum from about 1 to about 10. It should be understood that the inventors are aware of and understand that any and all data points within the range are considered to be specifically specified, and that the inventors own the entire range and all points within the range.

[0024] The term "color" refers to color attributes such as hue, chroma, purity, saturation, intensity, vividness, lightness, brightness, and tint, as well as the parameters of color model systems used to describe these attributes, such as the CIELAB color space of the International Commission on Illumination (CIE) 1976. a b value.

[0025] The term "hue" refers to the color attribute that gives a color a name, such as red, blue, and brown.

[0026] The term "meat analogue" refers to a non-animal-derived protein product that serves as a substitute or alternative to animal meat products. According to some exemplary embodiments, the meat analogue is a plant-based protein product.

[0027] The term "pH-dependent colorant" refers to a colorant that imparts different colors to meat analogs based on the pH level to which the colorant is exposed.

[0028] The term "non-animal protein" refers to proteins derived from, but not limited to, cereals (rice, millet, corn, barley, wheat, oats, sorghum, rye, Ethiopian thrush, black wheat, amaranth, buckwheat, quinoa); legumes or legume crops, including beans (such as soybeans, mung beans, broad beans, lima beans, red kidney beans, kidney beans, white kidney beans, pinto beans, adzuki beans, etc.); and peas (such as green peas, yellow peas, chickpeas, pigeon peas, cowpeas, and black-eyed peas). Sesame, chickpeas (garbanzo), potatoes, lentils and lupins; seeds and oilseeds (black mustard seed, Indian mustard seed, rapeseed, low erucic acid rapeseed, safflower seed, sunflower seed, flaxseed, pumpkin seed, chia seed, sesame seed); nuts (almonds, walnuts, Brazil nuts, macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios and ginkgo nuts); algae (kelp, wakame, spirulina, chlorella); fungal proteins and / or fungal proteins.

[0029] A coloring composition for addition to a meat analog base to prepare meat analog products is disclosed. The coloring composition comprises a pigment capable of imparting an initial color to uncooked meat analog products and imparting different colors to the same meat analog products in response to cooking.

[0030] Raw, uncooked meat analogues have a first color that mimics the color of raw, real animal meat products, such as real animal beef products, and cooked meat analogues have a second color that differs from the first color present in the raw, uncooked meat analogues. Including a coloring composition in a meat analogue base provides a meat analogue that exhibits the red appearance of uncooked (i.e., raw) beef before cooking and the brown appearance of cooked beef after cooking. Including a coloring composition in a non-animal-derived protein-based meat analogue enables such an analogue to mimic the natural browning of real beef and, upon cooking, to mimic the color change of beef from red (raw, uncooked animal meat) to brown (cooked animal meat).

[0031] The coloring composition comprises a colorant at least partially encapsulated within a suitable encapsulating material. According to some exemplary embodiments, the encapsulating material comprises fats, waxes, or mixtures thereof. The fat or wax encapsulating agent can be any fat or wax safe for human consumption, capable of at least partially encapsulating the colorant and protecting the encapsulated colorant from external environmental influences until the desired release of the colorant, and capable of releasing the colorant under desired conditions. According to some exemplary embodiments, the fat or wax encapsulating agent is safe for human consumption, capable of encapsulating the colorant and protecting the encapsulated colorant from external environmental influences until the desired release of the colorant, and capable of releasing the colorant at a temperature equal to or higher than the melting point of the fat or wax encapsulating agent. According to this disclosure, the composition also comprises glycerol at least partially encapsulated within the same encapsulating material.

[0032] According to this disclosure, the coloring composition is substantially free of water present in the dispersed phase of the emulsion. Instead, in one embodiment, glycerol is used in the dispersed phase. As used herein, reference to a composition being "substantially free" of water can mean that the composition contains less than 1% by weight of the composition, for example, less than 0.5% by weight, less than 0.3% by weight, or less than 0.1% by weight.

[0033] According to certain exemplary embodiments, the coloring composition is prepared by a spray freeze-coating method. Spray freeze-coating is an encapsulation method in which a colorant and glycerol are uniformly dispersed in droplets of an encapsulating material. The spray freeze-coating method includes the following steps: feeding the encapsulating material into an atomization chamber, atomizing the encapsulating material into droplets in the chamber, uniformly dispersing the colorant and glycerol in the atomized encapsulating material droplets, and solidifying the droplets. Spray freeze-coating is also known as spray condensation, spray cooling, or granulation.

[0034] Common encapsulating agents for spray freeze-drying are various fats and waxes with melting points ranging from about room temperature to about 90°C. Without limitation and by way of example only, suitable encapsulating agent materials for spray freeze-drying methods include fatty acids, fatty alcohols, fatty acid esters, hydrogenated oils, hardened fats, triglycerides, and waxes.

[0035] According to certain exemplary embodiments, and not as a limitation, suitable hydrogenated oils include coconut oil, hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, hydrogenated low-erucic acid rapeseed oil, hydrogenated soybean oil, and mixtures thereof.

[0036] According to certain exemplary embodiments, and not as a limitation, suitable waxes include beeswax, candelilla wax, microcrystalline wax, rice bran wax, carnauba wax, and mixtures thereof.

[0037] According to some exemplary embodiments, the weight ratio of colorant to encapsulating agent is about 1:1 to 1:8; in another example, it is about 1:1 to about 1:5; and in yet another example, it is about 1:1 to 1:3.

[0038] According to other exemplary embodiments, particulate aggregates of the coloring composition can be formed using granulation techniques known in the art. Granulation techniques include dry granulation and wet granulation. Wet granulation includes various techniques that can be described under the terms fluidized bed drying or fluidized bed granulation. Various fluidized bed drying methods are known in the art, including so-called “top spray,” “bottom spray,” and “tangential spray” drying.

[0039] Fluidized bed drying is a method of fluidizing powder containing particulate aggregates and then spraying a coating solution or dispersion to build a layer or coating around the particulate aggregates to form larger particles (“core-coated” type); or spraying a binder solution or suspension onto fluidized powder containing particulate aggregates and causing those particulate aggregates to aggregate and form particulate aggregate complexes. Once the desired particulate aggregates are formed, the spraying of the coating material or binder solution or suspension is terminated and the liquid is evaporated.

[0040] Temperature-triggered coloring compositions comprising particles of colorant encapsulated within a fat or wax encapsulating material via spray freezing, or fat or wax-coated particles prepared by fluidized bed granulation, are capable of releasing the colorant or a mixture of colorant and flavoring at a desired temperature during cooking. Regardless of whether fat or wax is used as the encapsulating material in the coloring composition, the release mechanism of the encapsulated colorant is triggered by the temperature of the medium reaching the melting point of the encapsulating material. According to some exemplary embodiments, the melting point of the encapsulating material is about 50°C to about 70°C, or about 50°C to about 65°C, or about 50°C to about 60°C, or about 50°C to about 55°C, or about 55°C to about 65°C, or about 58°C to about 62°C. Under standard skillet frying conditions for plant-based meat analogue products, such as plant-based hamburger patty analogues, the core of the hamburger patty reaches a temperature of about 71°C to about 74°C. According to a specific embodiment, the coloring composition comprises droplets of spray-frozen colorant encapsulated in hydrogenated palm oil, which serves as an encapsulating material and has a melting point of about 58°C to about 62°C. This encapsulating material releases the active colorant substance sufficiently early during the frying step to ensure complete release. Spray-frozen encapsulating materials with melting points close to or higher than the final temperature of the hamburger patty core will result in incomplete release of the active colorant substance. In culinary applications of plant-based meat analogue products, such as the frying of plant-based hamburger patty analogues, the use of colorant compositions comprising spray-frozen droplets or particles of coloring compositions prepared by using fat / wax encapsulating materials and / or fat / wax coatings, respectively, is important for the controlled release of the active colorant substance at a desired temperature to induce a color change from red in uncooked hamburger patties to brownish-gray in cooked hamburger patties upon heating. This temperature-triggered colorant release cannot be achieved using conventional spray drying techniques.

[0041] According to certain exemplary embodiments, the coloring composition comprises a pH-dependent colorant encapsulated by an encapsulating material. These embodiments of the coloring composition containing the pH-dependent colorant are prepared by the above-described spray freeze-drying or granulation methods. According to certain embodiments, the pH-dependent colorant of the coloring composition is rich in anthocyanins. The color hue of the anthocyanins depends on the pH in which the colorant is exposed. Encapsulating the pH-dependent colorant within fat or wax provides a coloring composition having a first color at a first pH environment. Since there is no pH change, the first color of the coloring composition remains unchanged after incorporation into uncooked plant-based meat analog hamburger patties. Once the temperature of the hamburger patty is raised during cooking, such as during frying in a skillet, to reach the melting point of the protective encapsulating agent, the colorant is released from the protective encapsulation, and a color change occurs. In response to exposure to a higher pH environment (second pH) than the first pH in which the colorant was exposed before encapsulation, the first color of the colorant changes to a second color different from the first color.

[0042] According to certain implementation schemes, anthocyanins can be derived from the Brassicaceae family (…). Brassicaceae family), Rosaceae ( Rosaceae family), Solanaceae ( Solanaceae family), Convolvulaceae ( Convolvulaceae family), Apiaceae ( Apiaceae Extracts obtained or available from plants of the Brassicaceae, Rosaceae, Solanaceae, and / or Apiaceae families or mixtures thereof are present. The term "mixture" refers to a mixture obtained or available when plants of the Brassicaceae, Rosaceae, Solanaceae, and / or Apiaceae families are extracted together using a single solvent, or when plants of the Brassicaceae, Rosaceae, Solanaceae, and Apiaceae families are extracted independently and the resulting extracts are combined. In one example, the Brassicaceae plant may be a radish (Radish). Raphanus sativus L (Carrot). In another example, the Rosaceae plant may be a member of the genus *Fragaria* (Fragaria). Fragaria (Strawberry). In another example, the nightshade plant could be potato ( Solanum tuberosum (Red potato). In yet another example, the Convolvulaceae plant could be sweet potato ( Ipomoea batatas (purple sweet potato tuber). In another example, the umbelliferous plant could be black carrot ( Daucus carota ssp. sativus var. atrorubens Alef. (Black carrot).

[0043] Anthocyanins are glycosides of sugar-free anthocyanins (glycosides). The sugar molecule in anthocyanins is linked to one or more hydroxyl groups normally present in anthocyanin molecules via an O-glycosidic bond. Most naturally occurring anthocyanins are 3-O-glycosides.

[0044]

[0045] Basic structure of anthocyanins

[0046] The most common types of anthocyanins found in plants are cyanidin, delphinidin, pelargonidin, paeoniflorin, iridoside, and malvidin, wherein the hydroxyl groups at the 3, 5, 7, and at least one of the 3', 4', or 5' positions are replaced by sugars. Examples of natural anthocyanins that can be used in colorant compositions include, but are not limited to, pelargonidin, cyanidin, and paeoniflorin-based anthocyanins.

[0047] Examples of sugar molecules found in anthocyanin structures include arabinose, galactose, glucose, rhamnose, rutinose, elderbiose, sophorose, and xylose. Anthocyanins can be substituted with hydrogen, hydroxyl, and / or methoxy groups at various positions. Anthocyanins can also be acylated, wherein one or more molecules can be esterified to the sugar molecule at the 2-, 3-, 4-, and / or 6-position of the monosaccharide.

[0048] Many anthocyanins are acylated (usually at the C6-OH group of the glucose moiety) by fatty acids (such as acetic acid, malic acid, malonic acid, oxalic acid, or succinic acid) or phenolic acids (such as p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, or sinapic acid). Therefore, anthocyanins can be in the form of acylated glycoside anthocyanins. Examples, but not limited to, include, structural analogs of pelargonidinyl acylated anthocyanins, cyanidinyl acylated anthocyanins, and paeonidinyl acylated anthocyanins, or pelargonidinyl acylated anthocyanins, cyanidinyl acylated anthocyanins, and paeonidinyl acylated anthocyanins.

[0049] Red carrot (radish) Raphanus sativus L. )) and red-fleshed potatoes (potatoes ( Solanum tuberosum L. It provides color characteristics similar to FD&C Red #40. According to the implementation, anthocyanins are derived from carrots.

[0050] The main pigments in carrots and red-fleshed potatoes have been identified as pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and p-coumaric acid and / or ferulic acid, and pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid, respectively (Rodríguez-Saona, LE et al., J. Food Sci. 1999, 64, 451-456, the disclosure of which is incorporated herein by reference). According to certain embodiments, the anthocyanins used in the colorant composition may comprise pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and p-coumaric acid and / or ferulic acid and / or pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid.

[0051] According to some exemplary embodiments, the anthocyanins are a color derived from black carrots.

[0052] Recently, cyanidin 3-xylosyl (glucosyl) galactoside acylated with sinapic acid, ferulic acid, and coumaric acid has been identified as a major anthocyanin in black carrots (Cuevas Montilla, E., et al., J. Agric. FoodChem. 2011, 59, 3385-3390, the disclosure of which is incorporated herein by reference). According to certain embodiments, the anthocyanin used in the colorant composition comprises cyanidin 3-xylosyl (glucosyl) galactoside acylated with sinapic acid, ferulic acid, and coumaric acid.

[0053] According to certain exemplary embodiments, the anthocyanin (0.1%, pH 3.0), for example, the color derived from carrots (0.1% in water), has an L content of 58.89 ± 5%. Value, 69.81 + / - 5% of a Value and 51.43 + / - 5% of b value.

[0054] According to certain exemplary embodiments, anthocyanins (0.1%, pH 3.0), such as those derived from black carrots, have an L content of 38.24 + / - 5%. Value, 62.95 + / - 5% of a Value and 25.24 + / - 5% of b value.

[0055] According to certain exemplary embodiments, the coloring composition comprises black carrot juice and glycerol as pH-dependent colorants. The black carrot juice and glycerol are encapsulated with an encapsulating material comprising hydrogenated palm oil. The coloring compositions containing the pH-dependent colorant and glycerol of these embodiments are prepared by the above-described spray freeze-drying and granulation methods. Encapsulating the colorant comprising black carrot juice and glycerol in hydrogenated palm oil results in a red, free-flowing powder. According to one embodiment, the pH of the encapsulated colorant comprising black carrot juice and glycerol is less than 2.5. In another embodiment, the pH is 2.25 or less. These pH values ​​can be achieved by adjusting the pH using an acid (e.g., hydrochloric acid).

[0056] In one embodiment, the plant-derived colorant may be present in an amount of about 0.5% to about 3% by weight of the coloring composition, in another embodiment about 0.2% to about 2%, in yet another embodiment about 0.1% to about 1%, or any individual figure within that range.

[0057] Because there is no pH change, the colorant in the coloring composition remains red when the spray-frozen black carrot juice composition is incorporated into uncooked plant-based meat analog hamburger patties. Once the temperature of the hamburger patty is raised during cooking (e.g., by frying), the black carrot juice is released from the protective encapsulation and a color change occurs. Compared to the pH at which the active colorant was exposed before encapsulation, the black carrot juice responds to exposure to a higher pH environment (approximately pH 5) by changing from a red color mimicking raw, uncooked animal meat to a deep purple / gray color mimicking cooked animal meat hamburger patties.

[0058] In another embodiment, one or more additional colorants may be mixed or blended with the aforementioned red free-flowing powder. The one or more additional colorants are not encapsulated and may be selected from red and brown colorants. In one embodiment, the additional red colorant is selected from beetroot pigment, phycoerythrin, monanscin, athraquinone derivatives, and combinations thereof. In another embodiment, the additional brown colorant is selected from beetroot powder, barley malt powder, caramel, caramelized fruit or vegetable powder, and combinations thereof.

[0059] In one embodiment, once the encapsulated and unencapsulated colorants are blended together, they can be incorporated into uncooked plant-based meat analog hamburger patties because there is no pH change. Once the temperature of the hamburger patty is raised during cooking (e.g., by frying), the blended black carrot juice and glycerol are released from the protective encapsulation, and a color change occurs. The combination of colorants changes from a red color mimicking raw, uncooked animal meat to a deep purple / gray color mimicking cooked animal meat hamburger patties.

[0060] In one embodiment, the one or more additional colorants may be present in amounts of about 0.05% to about 3% by weight of the coloring composition, in another embodiment about 0.2% to about 2%, in yet another embodiment about 0.2% to about 1%, or any individual figure within that range.

[0061] According to some exemplary embodiments, the colorant composition may further include one or more flavorings. According to another embodiment, the colorant composition may further include an emulsifier, such as soy lecithin.

[0062] According to this disclosure, the coloring composition can be added to a meat analog base in an amount sufficient to produce a meat analog product. Meat analog products are food products that approximate the aesthetic properties (e.g., appearance, flavor, and texture), chemical characteristics, and culinary properties of certain types of real meat (e.g., beef). Meat analogs are also known in the food industry as animal protein analogs, meat substitutes, meat replacements, simulated meat, artificial meat, imitation meat, plant-based meat, or vegan meat.

[0063] The coloring composition can be used to prepare a variety of non-animal-based (e.g., plant-based) consumable or edible meat analogue products. According to certain exemplary embodiments, the coloring composition can be used to prepare a variety of consumable or edible non-animal-based meat analogue products, meat replicas, or meat substitutes. Suitable consumable or edible food products can be formulated as, but are not limited to, hot dogs, hamburgers, ground meat, sausage patties, sausage patties, steaks, meat slices, roast meat, meatballs, patties, and diced meat.

[0064] According to some embodiments, the meat analog product includes a non-animal-based hamburger patty comprising a non-animal food base and the colorant composition. The consumable or edible meat analog product may include a non-animal-based hamburger patty comprising a plant-derived protein base and the colorant composition. The consumable or edible meat analog product may include a plant-based hamburger patty comprising a plant-derived protein base and the colorant composition. Not limited thereto, the plant-based protein base may comprise textured plant protein. According to a further embodiment, the consumable or edible meat analog product may include a plant-based hamburger patty comprising a plant-derived protein base and the colorant composition. Not limited thereto, the plant-based protein base may comprise textured plant protein.

[0065] In some embodiments, the meat analogue contains a high concentration of non-animal-derived protein. The total amount of protein in the edible part may be from about 2% to about 15% by weight, or from about 2% to about 12% by weight, or from about 3% to about 10% by weight, or from about 4% to about 8% by weight, or from about 5% to about 7% by weight, or from about 6.4% to 6.5%, or about 6.4% by weight, or greater than 3% by weight, greater than 4% by weight, greater than 5% by weight, or greater than 6% by weight, or any percentage range or specific percentage within these ranges.

[0066] According to some embodiments, a method for manufacturing a hamburger patty product includes mixing an edible plant-based protein base with the coloring composition to form a mixture, and forming the mixture into a hamburger patty. According to some embodiments, the coloring composition may be included in the plant-based hamburger patty in an amount greater than 0 to about 10% by weight, based on the total weight of the plant-based hamburger patty. According to some embodiments, the coloring composition may be included in the plant-based hamburger patty in an amount of 10% by weight, or 9% by weight, or 8% by weight, or 7% by weight, or 6% by weight, or 5% by weight, or 4% by weight, or 3% by weight, or 2% by weight, or 1% by weight, or 0.9% by weight, or 0.8% by weight, or 0.7% by weight, or 0.6% by weight, or 0.5% by weight, or 0.4% by weight, or 0.3% by weight, or 0.2% by weight, or 0.1% by weight, based on the total weight of the plant-based hamburger patty.

[0067] According to other embodiments, plant-based hamburger patties comprising the colorant composition can be prepared by additive manufacturing or 3D printing methods. A three-dimensional digital image of the hamburger patty is created using 3D modeling computer software. The 3D model of the digital file is then sliced ​​into numerous thin two-dimensional (2D) layers using slicing software, which is then converted into a set of machine-readable instructions for the 3D printer to execute. The digital file containing the set of machine-readable instructions is sent to an additive manufacturing apparatus (i.e., a 3D printer). The 3D printer prints the hamburger patty by laying down continuous thin layers of material through one or more nozzles.

[0068] The coloring compositions and meat analog products of this disclosure can be analyzed using a spectrophotometer, and CIELAB L can be calculated from the spectral data. a b The value, as described in more detail below. L a b The value provides a means of representing color attributes and assessing the degree of difference between two colors. L a b The values ​​also provide a means of representing color attributes and assessing the degree of difference between two colors, not only in solutions but also in products. Measurements of the coloring composition and product in solid form are performed by measuring the reflectance from the product's surface.

[0069] For example, L a b The value consists of a set of coordinate values ​​defined in a three-dimensional Cartesian coordinate system. These are brightness coordinates, and on the vertical axis are provided values ​​from black (0 L). (unit) to white (100 L) A brightness scale (units). and b These are coordinates related to hue and chroma. Provides green (-a) on the horizontal axis (unit) to red (+a) The scale of (units), where neutral is located at the center point (0 a). (unit); b Provide blue (-b) on the second horizontal axis perpendicular to the first horizontal axis. (unit) to yellow (+b) The scale is (units), where neutral is located at the center point (0b). (Unit). The three axes intersect at L. It has a value of 50 and a and b Places where everything is zero.

[0070] ΔE represents the value in CIELAB L. a b The color difference between two colors in a color space is a measure of the magnitude of the total color difference. It has been reported that experienced color observers cannot distinguish any difference between two colors when ΔE is approximately 2.3 or less. Formula 1 is used to calculate the difference when L... a b Value, L1 a1 b1 and L2 a2 b2 ΔE for two different colors:

[0071]

[0072] Formula 1

[0073] Example

[0074] Example 1 - Plant-based hamburger patties

[0075] The plant-based hamburger patty of Example 1 was prepared by adding 2% by weight of a coloring composition (per 100g hamburger patty) to a plant-derived protein base to form a mixture. The coloring composition comprised a spray-frozen powder containing black carrot juice and glycerin encapsulated in hydrogenated palm oil as colorants. 0.05% by weight of beetroot powder and 0.25% by weight of barley malt powder were also added to the mixture. The mixture was formed into a hamburger patty. The hamburger patty was cooked by frying in a skillet until it had a surface temperature of 177°C and an internal temperature of 71°C-74°C. The color of the plant-based hamburger patty was visually inspected before and after cooking. Figure 2 As shown, the raw, uncooked plant-based burger patty displays a reddish color that mimics the appearance of a real uncooked animal meat burger. Figure 3 As shown, cooked hamburger patties exhibit a brown-gray color that mimics the color of a fully cooked, real animal meat hamburger patty. These results indicate that the coloring composition is capable of initially imparting a red color that approximates or mimics the red color of a raw animal meat hamburger patty, and that the initial red color transforms into a brown-gray color in the cooked hamburger patty.

[0076] Comparative Example 2 - Plant-based Hamburger Patties

[0077] The plant-based hamburger patty of Comparative Example 2 was prepared by adding 0.2% by weight of black carrot juice to a plant-derived protein base to form a mixture. The mixture was formed into a hamburger patty. The hamburger patty was cooked by frying in a skillet until it had a surface temperature of 177°C and an internal temperature of 71°C-74°C. The color of the plant-based hamburger patty was visually inspected before and after cooking. As shown in Figure 4A, the raw, uncooked plant-based hamburger patty showed a purplish color that did not resemble the typical red color of an uncooked real animal meat hamburger. As shown in Figure 5A, the cooked hamburger patty failed to achieve the color of Example 1. Figure 3 Brown to gray color.

[0078] Comparative Example 3 - Plant-based Hamburger Patties

[0079] The plant-based hamburger patties of Comparative Example 3 were prepared by adding 2% by weight of a coloring composition to a plant-derived protein base to form a mixture. The coloring composition comprised a spray-frozen powder containing black carrot juice encapsulated in hydrogenated palm oil as a colorant. The mixture was formed into hamburger patties. The hamburger patties were cooked by frying in a skillet until they had a surface temperature of 177°C and an internal temperature of 71°C-74°C. The color of the plant-based hamburger patties was visually inspected before and after cooking. As shown in Figure 4B, the raw, uncooked plant-based hamburger patties exhibited a slightly reddish color that mimicked the reddish color of an uncooked real animal hamburger. As shown in Figure 5B, the cooked hamburger patties failed to achieve the color of Example 1. Figure 3 Brown-grey original.

[0080] Compared to the coloring compositions of Examples 2 and 3, the coloring composition of Example 1 imparts a deeper red to the plant-based protein hamburger patty. Compared to Examples 2 and 3, the hamburger patty of Example 1 exhibits a better gray interior and brown exterior, mimicking the color of a fully cooked, real animal meat hamburger patty.

[0081] Although coloring compositions, methods for preparing said coloring compositions, methods for coloring meat analogs, and meat analog products comprising said coloring compositions 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 embodiments to perform the same function. Furthermore, various exemplary embodiments can be combined to produce desired results. Therefore, the coloring compositions, methods for preparing said coloring compositions, methods for coloring meat analogs, and meat analog products comprising said coloring compositions should not be limited to any single embodiment, but should be interpreted broadly according to the description in the appended claims. It will be understood that the embodiments described herein are merely exemplary, and variations and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention. All such variations and modifications are intended to be included within the scope of the invention as described above. Furthermore, all disclosed embodiments are not necessarily mutually exclusive, as various embodiments of the invention can be combined to provide desired results.

Claims

1. A coloring composition comprising a pH-dependent, plant-derived colorant and a mixture of glycerol, said mixture having a pH of less than 2.5; and said mixture being at least partially encapsulated within an encapsulating agent.

2. The coloring composition according to claim 1, wherein the plant-derived colorant is selected from anthocyanins, pyranocyanins, and anthocyanins.

3. The coloring composition according to claim 2, wherein the anthocyanins are derived from the Brassicaceae family (…). Brassicaceae family), Rosaceae ( Rosaceae family), Solanaceae ( Solanaceae family), Convolvulaceae ( Convolvulaceae family), Apiaceae ( Apiaceae (family) plants or derived from the expression in microorganisms such as yeast, bacteria or microalgae or mixtures thereof.

4. The coloring composition according to claim 3, wherein the anthocyanins are derived from plants of the Apiaceae family.

5. The coloring composition according to claim 4, wherein the plant is a black carrot.

6. The coloring composition according to claim 1, further comprising at least one or more additional unencapsulated colorants.

7. The coloring composition according to claim 6, wherein the at least one or more additional unencapsulated colorants are selected from red colorants and brown colorants.

8. The coloring composition according to claim 7, wherein the red colorant is selected from beet pigment, phycoerythrin, monaxanthin, anthraquinone derivatives, and combinations thereof.

9. The coloring composition according to claim 7, wherein the brown colorant is selected from beetroot powder, barley malt powder, caramel, caramelized fruit or vegetable powder, and combinations thereof.

10. The coloring composition according to claim 2, wherein the anthocyanin (0.1% in water; pH 3.0) has an L content of 38.24 + / - 5%. Value, 62.95 + / - 5% of a Value and 25.24 + / - 5% of b value.

11. The coloring composition according to claim 1, wherein the encapsulating agent is selected from fats or waxes.

12. The coloring composition according to claim 11, wherein the fat is selected from fatty acids, fatty alcohols, fatty acid esters, hydrogenated oils, hardened fats, triglycerides, and mixtures thereof.

13. The coloring composition according to claim 12, wherein the hydrogenated oil is selected from coconut oil, hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, hydrogenated low-erucic acid rapeseed oil, hydrogenated soybean oil, and mixtures thereof.

14. The coloring composition according to claim 13, wherein the hydrogenated oil is hydrogenated palm oil.

15. The coloring composition according to claim 11, wherein the wax is selected from beeswax, candelilla wax, microcrystalline wax, rice bran wax, carnauba wax, and mixtures thereof.

16. The coloring composition according to claim 1, wherein the composition is prepared by a spray freeze-drying method.

17. Meat analogues, comprising: Non-animal-derived protein bases; and The coloring composition according to claim 1, dispersed in the non-animal-derived protein matrix.

18. A method for changing the color of a meat analogue, comprising: Provided a non-animal-derived meat analog comprising a non-animal-derived protein base and a coloring composition, said coloring composition comprising a pH-dependent, plant-derived colorant and glycerol, wherein said colorant and glycerol are at least partially encapsulated within an encapsulating agent, said non-animal-derived meat analog having a first pH environment and a first color; The time required to heat the non-animal-derived meat analogue at a certain temperature sufficient to melt the encapsulating agent and release the colorant and glycerin; and The colorant and glycerol are exposed to a second pH environment, wherein the cooked non-animal-derived meat analogue has a second color.

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