Non-Animal Based Whole Cut Foods

Abstract

Non-animal-based food products that mimic whole cuts of meat from animals are described. In embodiments, the food products may include groups of aligned fibers, the fibers having an average fiber diameter of about 500 μm or less, and the fibers include a non-animal-based protein. The food products may also include at least one binder in the interstitial spaces between at least some of the groups of aligned fibers. In additional embodiments, the food products may include a scaffold having one or more membranes with a three-dimensional porous structure, the scaffold including one or more non-animal-based proteins. These food products may also include a gelling agent that fills one or more pores in the scaffold, the gelling agent including water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application is a nonprovisional application of, and claims the benefit of priority to, U.S. Provisional Application No. 63 / 177,153, filed April 20, 2021, the entire contents of which are incorporated herein by reference for all purposes.

[0002] FIELD OF THEINVENTION The present technology relates to non-animal based food products. More specifically, the present technology relates to non-animal based food products that mimic whole cuts of meat from animals. [Background technology]

[0003] As living standards improve around the world, there has been a corresponding increase in the demand for animal-based foods, such as beef, pork, lamb, chicken, fish, and shellfish, among other categories of animal-based foods. Unfortunately, this increase in demand for animal-based foods has created many environmental and ethical challenges. These challenges include, among others, increased pollution from animal waste and greenhouse gases, further annexation of agricultural and green spaces to raise animals, overfishing of lakes and oceans, and animal overpopulation. Despite these challenges, consumer demand has not diminished, and further increases in the production of animal-based meat products seem inevitable without attractive non-animal-based alternatives.

[0004] Thus, there is a need for better non-animal based food products that more closely mimic the experience of eating animal-based meat products. These and other needs are addressed by the present technology. Summary of the Invention

[0005] The present technology includes a non-animal-based food product that mimics a whole cut of meat from an animal. The food product may include groups of aligned fibers that may have an average fiber diameter of about 500 μm or less. The fibers may include at least one non-animal-based protein. The food product may also include at least one binder in the interstitial spaces between at least a portion of the groups of aligned fibers.

[0006] In additional embodiments, the group of aligned fibers may be arranged in an orientation similar to muscle fibers in an animal's muscle. In further embodiments, the food product may include an additional group of fibers comprising at least one non-animal-based protein and at least one polysaccharide, the additional group of fibers may be arranged in the food product to mimic connective tissue in an animal's muscle. In still further embodiments, the polysaccharide may be selected from alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkyl cellulose. In still further embodiments, the additional group of structures may include at least one non-animal-based protein and at least one non-animal-based lipid, the additional group of structures may be arranged in the food product to mimic fatty tissue in an animal's muscle. In embodiments, the non-animal-based lipid may be selected from the group consisting of sunflower oil and palm oil. In other embodiments, the non-animal-based protein in the fiber of the food product may be selected from soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein. In yet other embodiments, the food product may further comprise at least one iron-containing protein.

[0007] The present technology further includes additional embodiments of non-animal-based foods that mimic whole cuts of meat from animals. These foods may include a scaffold having one or more membranes with a three-dimensional porous structure, the scaffold including one or more non-animal-based proteins. The foods may also include a gelling agent that fills one or more pores of the scaffold. The gelling agent may include water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide. In further embodiments, the gelling agent may include water and at least one non-animal-based protein or at least one non-animal-based polysaccharide.

[0008] In additional embodiments, the scaffold may include a first group of membranes aligned in a first direction and a second group of crosslinked membranes connecting the first group of membranes. In further embodiments, the one or more non-animal-based proteins in the scaffold may include at least one protein selected from soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein. In still further embodiments, the at least one non-animal-based polysaccharide in the gelling agent may include at least one polysaccharide selected from alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkylcellulose. In still further embodiments, the gelling agent may further include at least one additional compound selected from an enzyme crosslinker, an emulsifier, an iron-containing protein, and a non-animal-based lipid. In other embodiments, the non-animal-based food product may mimic a whole cut of meat from an animal selected from beef, pork, lamb, chicken, fish, and shellfish.

[0009] The present technology also includes a method of making a cooked non-animal based food product that mimics a cooked whole cut of meat of animal origin. The method may include providing a raw food product to a cooking device, the raw food product comprising one or more non-animal based proteins, which may be a fiber or membrane scaffold. The fiber or membrane scaffold may be characterized by a substantially aligned longitudinal direction. The method may also include heating the raw food product with the cooking device to make a cooked food product. The cooked food product may be characterized by a volume reduction of about 10% or more by volume compared to the raw food product.

[0010] In additional embodiments, the raw food may further include additional fibers or membranes to dissolve when the raw food is heated to create the food. In further embodiments, the raw food may be heated to an internal temperature of about 145° F. or greater to create the cooked food. In still further embodiments, the cooked food may be characterized by a chewiness greater than that of the raw food. In yet further embodiments, the cooked food may be characterized by a shear force across the length of the fiber or membrane scaffold that is greater than or about twice the shear force along the length of the fiber or membrane scaffold. In other embodiments, the cooked non-animal based food mimics a whole cut meat from an animal selected from beef, pork, lamb, chicken, fish, and shellfish.

[0011] The present technology offers many benefits over traditional animal-based meat products and conventional vegetable substitutes for animal-based meat products. The non-animal-based food products of the present invention mimic whole cuts of animal meat without the environmental and ethical issues associated with farming and processing livestock, poultry, fish, or crustaceans into animal-based meat products. For example, the non-animal-based proteins and other ingredients incorporated into the food products of the present invention can be made from crops grown by sustainable and ethical agricultural practices. In addition, the present technology provides non-animal-based food products that can be characterized by one or more organoleptic properties, such as taste, flavor, aroma, odor, color, texture, chewiness, and mouthfeel, that are nearly identical in quality to whole cuts of animal-based meat products. These and other embodiments of the present technology, along with many of its advantages and features, are described in more detail in conjunction with the following text and the accompanying drawings. [Brief description of the drawings]

[0012] A further understanding of the nature and advantages of the disclosed technology may be realized by reference to the remaining portions of the specification and the drawings. [Figure 1] FIG. 1 shows a simplified schematic diagram of animal-based meat. [Diagram 2] 1 shows a photograph of a fiber-containing non-animal based food product according to an embodiment. [Figure 3A] 1 shows a photograph of a scaffold-containing non-animal based food product according to an embodiment. [Figure 3B] 13 shows a photograph of a scaffold-containing non-animal based food product according to an additional embodiment. [Figure 4] FIG. 1 shows a simplified diagram of a system for making fiber for non-animal based food products according to an embodiment. [Diagram 5] FIG. 1 shows a simplified diagram of a system for making a food scaffold for a non-animal based food product according to an embodiment. [Figure 6A] 1 shows a photograph of a fiber-containing non-animal based substrate according to an embodiment. [Figure 6B] 1 shows a photograph of a non-animal based food product that mimics red meat according to an embodiment. [Figure 7A]1 shows a photograph of a non-animal based scaffold according to an embodiment. [Figure 7B] 1 shows a photograph of a non-animal based food product that mimics red meat according to an embodiment. [Figure 8A] 1 shows an SEM image of a non-animal based food product including round fibers according to an embodiment. [Figure 8B] 1 shows another SEM image of a non-animal based food product including round fibers according to an embodiment. [Figure 9A] 1 shows an SEM image of a non-animal based food product including ribbon-like fibers according to an embodiment. [Figure 9B] 1 shows another SEM image of a non-animal based food product including ribbon-like fibers according to an embodiment. [Figure 10A] 1 shows SEM images of non-animal based food products including food scaffolds according to embodiments. [Figure 10B] 13 shows another SEM image of a non-animal based food product comprising a food scaffold according to an additional embodiment. [Figure 11A] 1 shows an SEM image of a non-animal based food product including irregular surface fibers according to an embodiment. [Figure 11B] 13 shows another SEM image of a non-animal based food product including irregular surface fibers having an interconnected web according to an embodiment.

[0013] Some of the drawings are included as schematics. It is understood that the drawings are for illustrative purposes and should not be considered to scale unless specifically stated to be to scale. Additionally, as schematics, the drawings are provided to aid in understanding and may not include all aspects or information compared to realistic representations and may include exaggerated material for illustrative purposes.

[0014] In the accompanying drawings, similar components and / or features may have the same reference label. Furthermore, various components of the same type may be distinguished by following the reference label with a letter that distinguishes the similar components. If only a first reference label is used herein, the description may apply to any one of the similar components having the same first reference label, regardless of the letter. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present technology encompasses non-animal-based foods that mimic the organoleptic properties of whole cuts of meat from animals. Reproducing the organoleptic properties of whole cuts of animal meat has proven difficult with non-animal-based ingredients. In contrast to ground meat, which usually has a soft uniform texture, many whole cuts of meat have complex, non-uniform textures that are more difficult to reproduce in non-animal-based foods. For example, whole cuts of beef, such as steaks, will separate at different shear forces depending on whether the separation occurs in the direction of the grain of the muscle fibers in the steak. In another example, whole cuts of fish may fall apart when a tensile force is applied in one direction, but will stretch elastically when a tensile force is applied in another direction.

[0016] Reproducing these muscle fiber particles in non-animal-based foods is difficult for many reasons, including the challenge of mimicking the size and arrangement of muscle fibers in non-animal-based materials. Animal muscle fibers do not have the same size and arrangement as fibers found in most non-animals, such as plants and fungi, and therefore it is not possible to mimic animal meat by simply making the non-animal-based food taste more similar to animal meat. Furthermore, muscle fibers in animal meat are often integrated with additional types of tissues, including connective tissue and fat tissue. Non-animal-based foods that attempt to mimic animal-based meat face the additional challenge of integrating the mimicked muscle fibers with mimicked versions of these additional tissues.

[0017] Additional challenges arise when cooking non-animal-based analogs to whole cuts of animal-based meat. The arrangement, size, and material of muscle fibers and other types of tissue in whole cuts of animal-based meat impart texture, chewiness, and mouthfeel characteristic of cooked meat that are difficult to replicate in non-animal-based foods. For example, many non-animal-based fruits and vegetables tend to soften and develop a soft texture when cooked, while many animal-based meats tend to toughen and develop increased chewiness when cooked. Thus, to develop a non-animal-based food that mimics whole cuts of animal meat, it is further necessary to replicate the texture, chewiness, mouthfeel, and other sensory characteristics of the cooked food when the non-animal-based food is cooked.

[0018] The present technology addresses these and other challenges with a non-animal-based food product that seeks to mimic whole cuts of animal-based meat. An embodiment of the present technology includes a non-animal-based food product that includes one or more groups of fibers with a size and arrangement that mimics muscle fibers in animal-based meat. In further embodiments, the non-animal-based food product may include one or more additional types of fibers or other structures that mimic additional types of tissue in animal-based meat, such as connective tissue and fatty tissue. The combination of fibers with additional binders and flavor ingredients mimics whole cuts of animal-based meat in the non-animal-based food product of the present invention. An embodiment of the present technology also includes a non-animal-based food product that includes a membrane scaffold made from non-animal-based ingredients that form a three-dimensional porous structure that mimics the arrangement of muscle tissue in animal-based meat. The non-animal-based scaffold may be infused with additional ingredients that together form a non-animal-based food product that mimics the organoleptic properties of the whole cuts of the animal-based product.

[0019] The present technology also includes embodiments of methods for making cooked non-animal based foods that mimic cooked whole cuts of animal-derived meat. These methods address consumer demand for non-animal based foods that are characterized by cooking characteristics similar to those of whole cuts of animal meat. This includes changes in the raw form of the cooked non-animal based foods that mimic the changes in animal-based meat brought about by cooking. These and other features of the non-animal based foods of the present invention that mimic whole cuts of animal-based meat are further described below with reference to the figures.

[0020] FIG. 1 illustrates selected elements within a whole cut 100 of an animal-based meat that an embodiment of a non-animal-based food product of the present invention mimics. The whole cut 100 includes muscle fiber tissue 102, connective tissue 104, and adipose tissue 106, among other types of tissue. The muscle tissue may include skeletal muscle tissue characterized by individual muscle fibers, called myofibers 110, that may be arranged in groups. The myofibers 110 may be characterized by an average cross-sectional diameter that may range from about 20 μm or more to about 200 μm or less. The average length of the fibers may greatly exceed their diameter and may range from about 1 mm or more, or more. In the embodiment shown in the whole cut 100, the groups of muscle fibers 110 are arranged together in a substantially parallel alignment and are surrounded by a layer of perimysial connective tissue 112 to form fiber bundles 114. The number of muscle fibers 110 in a fiber bundle 114 can be about 10 or more, about 15 or more, about 20 or more, about 25 or more, about 30 or more, about 35 or more, about 40 or more, about 45 or more, about 50 or more, about 100 or more, about 250 or more, about 500 or more, about 1000 or more, about 1500 or more, about 2000 or more, about 5000 or more, about 10000 or more, about 15000 or more, about 18000 or more, about 20000 or more, or more. The cross-sectional diameter of the fiber bundle 114 can be about 500 μm or more, about 1000 μm or more, about 2500 μm or more, about 5000 μm or more, about 7500 μm or more, about 10000 μm or more, or more. In the embodiment shown in the whole cut 100, a group of fiber bundles such as fiber bundles 114 may be further bundled with another layer of connective tissue 116 to form fiber bundles 120. The number of bundles bundled together may be about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 10 or more, about 25 or more, about 50 or more, about 100 or more, about 250 or more, about 500 or more, about 750 or more, about 1000 or more, or more. In one embodiment, the muscle fibrous tissue 102 may comprise about 70-80% by weight water, about 15-25% by weight protein, about 5-10% by weight fat, about 0.5-5% by weight carbohydrate, and about 0-5% by weight other components. These other components may include organic acids, sulfur compounds, nitrogen compounds such as amino acids and nucleotides, and inorganic substances such as minerals.

[0021] The animal-based meat whole cut 100 may further include connective tissue 104 integrated with the muscle fiber tissue 102. The connective tissue 104 may bind and hold other tissues together, such as muscle fibers 110 and fiber bundles 114 throughout the whole cut 100. Examples of connective tissue include collagen fibers and elastin fibers, among other types of connective tissue fibers. These connective tissue fibers may be characterized by an average cross-sectional diameter that may include a range of about 1 μm or more to about 20 μm or less. When the animal meat is cooked, at least a portion of the connective tissue may hydrolyze to reconstitute the alignment of the fibers in the cooked meat. In additional embodiments, individual fibers bridging the fractures may mimic connective tissue, while fiber bundles may mimic lean tissue.

[0022] The animal-based meat whole cut 100 may also include adipose tissue 106 integrated with the muscle fibrous tissue 102. The adipose tissue 106 may include one or more adipocytes 118 that may be arranged in a structured reservoir of lipids by a membrane of connective tissue 104. The individual adipocytes 118 may be characterized by an average diameter that may include a range of about 20 μm or more and about 500 μm or less. When the animal meat is cooked, at least a portion of the adipocytes 118 may liquefy and hydrolyze to release fats and oils into the cooked meat. In embodiments, shrinkage, melting, or dissolution of the adipose tissue 106 and / or water loss by evaporation or leakage from the whole cut 100 may reduce the volume of the cooked meat compared to the starting raw meat. The volumetric shrinkage of the cooked whole cut 100 may be about 1% or more by volume, about 5% or more by volume, about 10% or more by volume, about 15% or more by volume, about 20% or more by volume, or more.

[0023] 2 and 3A-3B show embodiments of non-animal based food products that mimic whole cuts of animal-based meat as described above in FIG. 1. The embodiment shown in FIG. 2 is directed to a non-animal based food product 200 that includes fibers to mimic the structure of whole cuts of animal-based meat. The embodiment shown in FIG. 3A-3B is directed to non-animal based food products 300 and 350 that use a membrane scaffold and gelling agent to mimic the structure of whole cuts of animal-based meat. In these and other embodiments, the food-based ingredients mimic one or more of muscle tissue, connective tissue, and fat tissue in a manner that approximates the organization of those tissues in animal-based meat. In these and other embodiments, the non-animal based food products mimic the organoleptic properties of whole cuts of animal-based meat. In embodiments, these organoleptic properties of the non-animal based food products may include one or more organoleptic qualities and characteristics such as appearance, shape, texture, aroma, odor, color, mouthfeel, density, body, flavor, saltiness, hardness, cohesiveness, brittleness, chewiness, springiness, gumminess, viscosity, elasticity, adhesiveness, softness, firmness, crumbliness, crunchiness, brittleness, tenderness, toughness, flouriness, pastiness, plasticity, elasticity, rubberiness, stickiness, tackiness, gooeyness, roughness, graininess, coarseness, fibrousness, fibrousness, porousness, crystallineness, dryness, moistness, wetness, wateriness, bloodiness, oiliness, fattyness, and greasiness, among other organoleptic properties.

[0024] 2 illustrates an embodiment of a non-animal based food product 200 that mimics whole cuts of meat from an animal, according to an embodiment of the present technology. The non-animal based food product 200 includes a group of aligned fibers 202 that extend from a first end of the product 200 to a second end opposite the first end. In embodiments, the aligned fibers of the non-animal based food product may be characterized by an average length of about 10 mm or more, about 20 mm or more, about 30 mm or more, about 40 mm or more, about 50 mm or more, about 60 mm or more, about 70 mm or more, about 80 mm or more, about 90 mm or more, about 100 mm or more, about 125 mm or more, about 150 mm or more, about 175 mm or more, about 200 mm or more, about 225 mm or more, about 250 mm or more, about 275 mm or more, about 300 mm or more, or more. In additional embodiments, the aligned fibers may include one or more continuous fibers that wrap around to form the non-animal based food product. In embodiments, one or more continuous fibers may be characterized by a fiber length of about 100 mm or greater, about 250 mm or greater, about 500 mm or greater, about 750 mm or greater, about 1000 mm or greater, or greater.

[0025] The aligned fibers 202, in the embodiment shown in Figure 2, have an average fiber diameter of about 100 μm. In additional embodiments, the aligned fibers may be characterized by an average diameter of about 20 μm or more, about 30 μm or more, about 40 μm or more, about 50 μm or more, about 60 μm or more, about 70 μm or more, about 80 μm or more, about 90 μm or more, about 100 μm or more, about 150 μm or more, about 200 μm or more, about 250 μm or more, about 300 μm or more, about 350 μm or more, about 400 μm or more, about 450 μm or more, or more. Alternatively, the aligned fibers may be characterized by an average fiber diameter that does not significantly exceed the average fiber diameter of muscle fibers in skeletal muscle of an animal. In further embodiments, the aligned fibers in the non-animal based food products may be characterized by an average fiber diameter of about 500 μm or less, about 400 μm or less, about 300 μm or less, about 200 μm or less, about 175 μm or less, about 150 μm or less, about 140 μm or less, about 130 μm or less, about 120 μm or less, about 110 μm or less, about 100 μm or less, or less.

[0026] In embodiments, the individual fibers in the aligned fibers 202 may have a generally uniform cross-sectional diameter or may have a distribution of two or more diameters. In additional embodiments, the individual fibers may have a multimodal distribution with a full-width-half-maximum (FWHM) of about 1 μm or more, about 10 μm or more, about 50 μm or more, about 100 μm or more, about 250 μm or more, about 500 μm or more, about 1000 μm or more, about 2500 μm or more, about 5000 μm or more, about 7500 μm or more, about 10,000 μm or more, or more. In additional embodiments, the multimodal distribution of cross-sectional fiber diameters may mimic the same size distribution of muscle fibers in animal-based meats.

[0027] The aligned fibers 202 may include one or more non-animal based proteins. In embodiments, the non-animal based proteins may include one or more of soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein. In additional embodiments, the non-animal based proteins may include one or more of ribosomal proteins, translation elongation factors, hexokinase, glucose-6-phosphate isomerase, phosphofructokinase, fructose bisphosphate aldolase, triose phosphate isomerase, glyceraldehyde-3-phosphate dehydrogenase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, pyruvate decarboxylase, lactate dehydrogenase, ribulose-1,5-bisphosphate carboxylate oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylate oxygenase activase (rubisco activase), other. The non-animal based protein may include one or more proteins selected from enzymes, actin, albumin, avenin, conglycinin, convicilin, cruciferin, dihydrin, extensin, gliadin, globulin, glutelin, gluten, glutenin, glycinin, glycoprotein, hordein, kafirin, legumin, napin, patatin, phaseolin, vegetable fat transport protein, prolamin, proteinoplast, secalin, triticeae gluten, vicilin, zein, seed storage protein, oleosin, caloleosins, streoeosin, other oil body proteins, vegetative storage protein A, vegetative storage protein B, and plant, seed, algae, bacteria, or fungi. In further embodiments, the non-animal based protein may further include non-animal based components that are not removed during extraction of the protein from a non-animal source (e.g., plant, seed, algae, bacteria, or fungi). These additional components can include starch, sugars, soluble or insoluble fiber, phytosteroids, sterols (e.g., phytosterols, ergosterol), carotenoids, chlorophyll, chloroplasts, nucleic acids, oils, fats, and cellulose, among other non-removed components.In still further embodiments, the non-animal based protein incorporated into the aligned fibers 202 may be characterized by a dry weight percentage of protein of about 15% by weight or more, about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, about 35% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 65% by weight or more, about 70% by weight or more, about 75% by weight or more, about 80% by weight or more, about 85% by weight or more, about 90% by weight or more, about 95% by weight or more, about 99% by weight or more, or more.

[0028] In an embodiment, the aligned fibers 202 may further include one or more polysaccharides. Examples of these polysaccharides include alginate, konjac, curdlan, gellan, carrageenan, locust bean gum, and pectin, among other polysaccharides. Additional examples include fecra, arrowroot, corn starch, dogtooth starch, potato starch, wheat starch, rice starch, modified food starch, maltodextrin, sago, tapioca, arginine, guar gum, xanthan gum, furcellaran, agar, cellulose, methylcellulose, hydroxymethylcellulose, acacia gum, dietary fiber (e.g., soluble fiber, insoluble fiber), and amylopectin, among other polysaccharides. In further embodiments, the aligned fibers 202 may comprise one or more polysaccharides in a weight percentage that is about 20% or less, about 18% or less, about 15% or less, about 12% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, about 1% or less, or less than that.

[0029] In the embodiment shown in FIG. 2, the aligned fibers 202 have a solid round cross-sectional shape, which may include one or both of a circular and an elliptical cross-sectional shape. In additional embodiments (not shown), the aligned fibers may have a triangular shape, a multi-lobal shape, a hollow shape, a concave shape, among other cross-sectional shapes. In yet additional embodiments, the aligned fibers may include fibers of two or more shapes to accentuate or blend one or more organoleptic properties in the whole cut food product. The solid round shape of the aligned fibers 202 may be characterized by a reduced amount of friction between the fibers, resulting in less fraying and breakage of the fibers that may be generated when the fibers rub against each other. Whole cuts made from these aligned fibers 202 may be characterized by greater retention of shape, texture, and other mechanical properties of the product. In embodiments including multi-lobal shaped fibers, the whole cuts may be characterized by greater release of juices when heated and compressed. In embodiments including hollow shaped fibers, the whole cuts may be characterized by increased release of juices when the fibers are sheared. In embodiments including triangular shaped fibers, the whole cut may be characterized by increased luster and brighter color. In embodiments including concave shaped fibers, the whole cut may be characterized by increased color intensity and reduced appearance of non-uniformities in the food product.

[0030] In embodiments, the aligned fibers may be grouped into larger, separate fiber bundles. These fiber bundles may mimic fiber bundles found in many types of fibrous muscle fiber tissues in many types of animal-based meats, such as beef, pork, lamb, and chicken, among others. In further embodiments, the fiber bundles may be characterized by an average fiber count of about 5 or more fibers, about 10 or more fibers, about 15 or more fibers, about 20 or more fibers, about 25 or more fibers, about 30 or more fibers, about 40 or more fibers, about 50 or more fibers, about 100 or more fibers, about 200 or more fibers, about 300 or more fibers, about 400 or more fibers, about 500 or more fibers, about 1000 or more fibers, about 5000 or more fibers, about 10,000 or more fibers, about 15,000 or more fibers, or more. In still further embodiments, the fiber bundles may be characterized by an average cross-sectional diameter of about 500 μm or more, about 1000 μm or more, about 2000 μm or more, about 3000 μm or more, about 4000 μm or more, about 5000 μm or more, about 6000 μm or more, about 7000 μm or more, about 8000 μm or more, about 9000 μm or more, about 10,000 μm or more, or more. The cross-sectional diameter of the fiber bundles can be used to manipulate the sensory properties of the food product. For example, an increased cross-sectional diameter of the fiber bundles can impart larger particle size throughout the cut food product and can impart increased shear strength to the product. A reduced cross-sectional diameter of the fiber bundles can impart more softness or homogenous organoleptic properties to the food product.

[0031] In additional embodiments, the fiber bundles may be aligned in a single direction, or in two or more directions. In still further embodiments, the fiber bundles may have a multimodal distribution of alignments with full width at half maximum (FWHM) in the range of about 10° or more, about 20° or more, about 30° or more, about 40° or more, about 50° or more, about 60° or more, about 70° or more, about 80° or more. In whole cut embodiments where the fiber bundles are nearly uniformly aligned, the whole cut is highly anisotropic, giving the cut a distinct cross-sectional appearance of grain when sheared perpendicular to the long axis of the fiber bundles. In additional whole cut embodiments where there is a wide distribution in fiber bundle alignment, the cut may exhibit the appearance of muscle fibrous tissue in animal-based meats.

[0032] The food product 200 may also include a binder that holds the aligned fibers 202 together and provides cross-grain interconnectivity. In embodiments, the binder matrix may occupy at least a portion of the interstitial space between the aligned fibers 202. In further embodiments, the binder may include one or more macronutrients, such as proteins or polysaccharides. In still further embodiments, the binder may include one or more enzymatic protein crosslinkers, such as transglutaminase enzymes, lysyl oxidase enzymes, or amine oxidase enzymes. In still additional embodiments, the binder may include a gel, emulsion, aqueous colloid, film, web, partially fused fibers, or suspension. In other embodiments, the binder may be applied to the aligned fibers 202 in a discontinuous manner (e.g., spot bond). In still other embodiments, the binder may be applied to the aligned fibers 202 continuously. The amount of binder in the food product 200 can be about 20% by weight or less, about 15% by weight or less, about 10% by weight or less, about 5% by weight or less, about 4% by weight or less, about 3% by weight or less, about 2% by weight or less, about 1% by weight or less, or less.

[0033] In additional embodiments, the food product 200 may include one or more additional types of fibers that mimic additional types of tissues found in animal-based meats, such as connective tissue and fatty tissue. Additional fiber embodiments that mimic connective tissue may be made from a combination of protein and polysaccharides. In embodiments, the protein component of the fiber may include one or more non-animal-based proteins, such as soy protein and pea protein, among other types of non-animal-based proteins. In further embodiments, the polysaccharide component of the fiber may include one or more non-animal-based polysaccharides, such as alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkylcellulose, among other non-animal-based polysaccharides. In still further embodiments, the alkylcellulose may include one or more alkylcelluloses, such as methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose, among other alkylcelluloses. In still further embodiments, the weight percentage of protein in the fiber may be about 75% by weight or more, about 80% by weight or more, about 85% by weight or more, about 90% by weight or more, about 95% by weight or more, about 99% by weight or more, or more. In yet additional embodiments, the weight percentage of polysaccharides in the fiber can be about 20% by weight or less, about 15% by weight or less, about 10% by weight or less, about 5% by weight or less, about 2% by weight or less, about 1% by weight or less, or less than that.

[0034] In embodiments, the additional fibers that mimic connective tissue may include one or more types of fibers that mimic collagen fibers and / or elastin fibers, among other types of connective tissue fibers found in animal-based meats. In further embodiments, the fibers that mimic connective tissue may have an average cross-sectional fiber diameter of about 100 μm or less, about 50 μm or less, about 40 μm or less, about 30 μm or less, about 20 μm or less, about 15 μm or less, about 10 μm or less, about 5 μm or less, about 4 μm or less, about 3 μm or less, about 2 μm or less, about 1 μm or less, or less than that. In other embodiments, the fibers may be arranged in the food product 200 similar to the arrangement of connective tissue fibers in whole cuts of animal-based meats.

[0035] In further embodiments, the food product 200 may include simulated connective tissue that encases groups of aligned fibers 200 into fiber bundles. This simulated connective tissue mimics the perimysial tissue that encases groups of muscle fibers to form fiber bundles in animal-based meats. The simulated perimysial connective tissue embodiment may include proteins and polysaccharides such as the additional fibers described above that mimic other fibrous forms of connective tissue in animal-based meats (e.g., collagen and elastin fibers). In additional embodiments, the simulated perimysial connective tissue may include one or more proteins from the prolamin family of proteins. In still further embodiments, the simulated perimysial connective tissue may include one or more of zein (found in corn), hordein (found in barley), gliadin (found in wheat), secalin (found in rye), kafirin (found in sorghum), and avenin (found in oats). In yet further embodiments, the mimicked perimysial connective tissue may include one or more of storage proteins, animal-derived or recombinant collagen, and extensin (a hydroxyproline-rich glycoprotein abundant in cell walls of plants such as Arabidopsis thaliana).

[0036] In embodiments, the mimicked perimysial connective tissue may have a hollow tube shape that holds a group of aligned fibers 202 within a sheathed fiber bundle. In other embodiments, the mimicked perimysial connective tissue may have a wall thickness of about 100 μm or less, about 90 μm or less, about 80 μm or less, about 70 μm or less, about 60 μm or less, about 50 μm or less, about 40 μm or less, about 30 μm or less, about 20 μm or less, about 10 μm or less, about 5 μm or less, about 2 μm or less, about 1 μm or less, or less than that. In yet other embodiments, the simulated perimysial connective tissue may have an inner diameter of about 500 μm or more, about 1000 μm or more, about 2000 μm or more, about 3000 μm or more, about 4000 μm or more, about 5000 μm or more, about 6000 μm or more, about 7000 μm or more, about 8000 μm or more, about 9000 μm or more, about 10,000 μm or more, or more, that holds the groups of aligned fibers 202. In yet additional embodiments, the food product 200 may include simulated connective tissue that encases two or more groups of fiber bundles into a larger fiber bundle. In embodiments, this larger piece of simulated connective tissue may have a hollow tube shape that can hold two or more fiber bundles. In further embodiments, this large piece of sheath-like connective tissue may hold about 2 or more fiber bundles, about 3 or more fiber bundles, about 5 or more fiber bundles, about 7 or more fiber bundles, about 10 or more fiber bundles, about 12 or more fiber bundles, about 15 or more fiber bundles, about 20 or more fiber bundles, or more fiber bundles.

[0037] In further embodiments, the food product 200 may include additional structures (e.g., fibers, globules, flecks, fat caps, etc.) that mimic fatty tissue in animal-based meats. In embodiments, these structures may be made from a combination of protein and lipid (e.g., fat or oil). In embodiments, the protein component of the structures may include one or more non-animal based proteins, such as soy protein and pea protein, among other types of non-animal based proteins. In further embodiments, the lipid component of the structures may include one or more non-animal based lipids (e.g., vegetable-based oils), such as sunflower oil and palm oil, among other non-animal based lipids. In yet further embodiments, the fatty component of the structure is selected from the group consisting of avocado oil, babassu oil, canola oil, castor oil, corn oil, cottonseed oil, linseed oil, grapeseed oil, hemp oil, olive oil, coconut oil, palm kernel oil, peanut oil, pumpkin seed oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, wheat germ oil, almond oil, beech nut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia nut oil, pecan oil, pine nut oil, pistachio oil, walnut oil, cocoa butter, mango butter, shea butter, algae oil, oils produced by bacteria, algae, archaea or fungi or genetically engineered bacteria, algae, archaea or fungi, glycerophospholipids, glycolipids, glycosylglycerides, lecithin, lysolecithin, phospholipids, phosphatidic acid, lysophosphatidic acid, sphingolipids, triglycerides , diglycerides, monoglycerides, free fatty acids, oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, conjugated oleic acid, or ...ic acid, Esters of lumitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid, or oleic acid, palmitoleic acid, palmitic acid, myristic acid,Glycerol esters of stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid, or glycerol esters of oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, In yet further embodiments, the weight percentage of lipid in the structure may be about 75% or more, about 80% or more, about 85% or more, about 90% or more, about 95% or more, or more. In yet further embodiments, the weight percentage of protein in the structure can be about 20% by weight or less, about 15% by weight or less, about 10% by weight or less, about 5% by weight or less, about 2% by weight or less, about 1% by weight or less, or less.

[0038] In embodiments, the additional structure that mimics adipose tissue may include one or more globules that mimic fat globules found in animal-based meats. In further embodiments, the one or more globules may have an average cross-sectional diameter at their widest point of about 50 μm or more, about 75 μm or more, about 100 μm or more, about 125 μm or more, about 150 μm or more, about 175 μm or more, about 200 μm or more, or more. In other embodiments, the structure may be arranged in the food product 200 similar to the arrangement of intramuscular fat globules in whole cuts of animal-based meats.

[0039] In further embodiments, the additional structures mimicking adipose tissue may have a non-uniform distribution within the food product 200 to mimic the difference in distribution of fat globules in the intramuscular, intermuscular, and subcutaneous regions of the animal-based meat. In embodiments, the intermuscular or subcutaneous regions may mimic the regions of concentrated adipose tissue surrounding one or more pieces of muscle tissue in a whole cut of animal-based meat. The additional structures in the regions of the food product 200 mimicking concentrated fat in the intermuscular or subcutaneous regions of the animal-based meat may have a weight percentage of the region that is about 10% by weight or more, about 20% by weight or more, about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, or more. The remaining components of these regions within the food product 200 mimicking the intermuscular regions may include mimicked muscle tissue (e.g., aligned fibers 202) and mimicked connective tissue (e.g., additional branched fibers mimicking connective tissue). In further embodiments, the food product 200 may also include regions containing additional fat structures that mimic intramuscular regions of animal-based meats. These mimicked intramuscular regions of the food product 200 may be characterized by a lower weight percentage of fat structures than found in the mimicked intermuscular regions. In embodiments, the mimicked intramuscular regions of the food product 200 may be characterized by a weight percentage of additional fat structures that is about 20% or less, about 15% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, about 1% or less, or less. In still further embodiments, the additional fat structures may be distributed uniformly or non-uniformly in the regions of the food product 200 that mimic the intramuscular regions. In still further embodiments, the non-uniform distribution of the additional fat structures may mimic fat marbling or fat caps in animal-based meats.

[0040] In embodiments, the food product 200 may include a weight percentage of aligned fibers 202, additional fibers and structures that mimic connective tissue, and additional structures that mimic adipose tissue that mimic the weight percentages of muscle, connective tissue, and adipose tissue in animal-based meat types. In embodiments of the lean beef mimicking food product 200, the weight percentage of aligned fibers 202 that mimic muscle tissue may be about 80% or more, about 85% or more, about 90% or more, about 95% or more, or more. Also, in these embodiments, the weight percentage of additional structures that mimic adipose tissue may be about 20% or less, about 15% or less, about 10% or less, about 5% or less, about 2% or less, or less.

[0041] 3A-3B show additional embodiments of non-animal-based food products 300 and 350. In these embodiments, the food products 300 and 350 include a scaffold having one or more three-dimensionally aligned membranes or columns that give the scaffold a porous structure. In embodiments, the scaffold mimics lean tissue (e.g., muscle tissue) or connective tissue in animal-based meat. In further embodiments, the scaffold may include a first group of membranes characterized by uniaxial alignment in a first direction and a second group of membranes aligned in one or more directions different from the alignment of the first group of membranes. In additional embodiments, the scaffold may include a group of biaxially oriented membranes that may be crosslinked together. In embodiments, a first portion of the group of membranes is aligned in one direction and a second portion of the group of membranes is aligned in a second crosslinking direction different from the first direction, resulting in a cellular structure. In further embodiments, the two portions of the biaxially oriented group of membranes may be oriented substantially perpendicular to each other. In still further embodiments, the membrane in the scaffold may have a thickness of about 1000 μm or less, about 750 μm or less, about 500 μm or less, about 250 μm or less, about 100 μm or less, about 75 μm or less, about 50 μm or less, about 25 μm or less, about 10 μm or less, or less. In still further embodiments, the membrane in the scaffold may have a length of about 50 μm or more, about 100 μm or more, about 150 μm or more, about 200 μm or more, about 250 μm or more, about 500 μm or more, about 750 μm or more, about 1000 μm or more, or more.

[0042] In additional embodiments, the membrane in the scaffold may include one or more non-animal based proteins, such as soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein, among other types of non-animal based proteins. In additional embodiments, the non-animal based proteins may be ribosomal proteins, translation elongation factors, hexokinase, glucose-6-phosphate isomerase, phosphofructokinase, fructose bisphosphate aldolase, triose phosphate isomerase, glyceraldehyde-3-phosphate dehydrogenase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, pyruvate decarboxylase, lactate dehydrogenase, ribulose-1,5-bisphosphate carboxylate oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylate oxygenase activase (rubisco activase), and other non-animal based proteins. The protein may include one or more proteins selected from enzymes, actin, albumin, avenin, conglycinin, convicilin, cruciferin, dihydrin, extensin, gliadin, globulin, glutelin, gluten, glutenin, glycinin, glycoprotein, hordein, kafirin, legumin, napin, patatin, phaseolin, vegetable fat transport protein, prolamin, proteinoplast, secalin, triticeae gluten, vicilin, zein, seed storage protein, oleosin, caloleosins, streoeosins, other oil body proteins, nutritional storage protein A, nutritional storage protein B, and proteins derived from plants, seeds, algae, bacteria, or fungi. In further embodiments, the weight percentage of protein in the membrane of the scaffold can be about 10% by weight or more, about 20% by weight or more, about 30% by weight or more, about 40% by weight or more, about 50% by weight or more, about 60% by weight or more, about 70% by weight or more, about 80% by weight or more, about 90% by weight or more, or more.

[0043] In still further embodiments, the membrane in the scaffold may include one or more non-animal based polysaccharides such as alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkylcelluloses (e.g., methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, etc.), among other non-animal based polysaccharides. In further embodiments, the weight percentage of polysaccharide in the membrane of the scaffold may be about 70% by weight or less, about 60% by weight or less, about 50% by weight or less, about 40% by weight or less, about 30% by weight or less, about 20% by weight or less, about 10% by weight or less, or less.

[0044] In further embodiments, the scaffold-containing non-animal based food product 300 may further comprise a gelling agent that fills at least a portion of the pores in the scaffold. In additional embodiments, the gelling agent may comprise water, at least one non-animal based protein, and at least one non-animal based polysaccharide. In further embodiments, the at least one non-animal based protein may comprise one or more proteins selected from soy protein, pea protein, potato protein, seitan protein, lentil protein, bean protein, amaranth protein, and quinoa protein, among other non-animal based proteins. In additional embodiments, the protein in the gelling agent may have a weight percentage of about 50% or less, about 40% or less, about 30% or less, about 20% or less, about 10% or less, or less than that. In still further embodiments, the at least one non-animal-based polysaccharide may comprise at least one polysaccharide selected from alginate, konjac, curdlan, gellan, carrageenan, locust bean gum, pectin, and alkylcellulose (e.g., methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, etc.), among other non-animal-based polysaccharides. Additional examples include fecra, arrowroot, corn starch, dogtooth apricot starch, potato starch, wheat starch, rice starch, modified food starch, maltodextrin, sago, tapioca, arginine, guar gum, xanthan gum, furcellaran, agar, cellulose, methylcellulose, hydroxymethylcellulose, acacia gum, dietary fiber (e.g., soluble fiber, insoluble fiber), and amylopectin, among other polysaccharides. In additional embodiments, the polysaccharides in the gelling agent may have a weight percentage of about 50% or less, about 40% or less, about 30% or less, about 20% or less, about 10% or less, or less than that. In other embodiments, the gelling agent may further comprise at least one non-animal based lipid. In embodiments, the non-animal based lipid may comprise a non-animal based lipid selected from sunflower oil and palm oil, among other non-animal based lipids. In further embodiments, the non-animal based lipid may comprise avocado oil, babassu oil, canola oil, castor oil, corn oil, cottonseed oil, linseed oil,Grape seed oil, hemp oil, olive oil, coconut oil, palm kernel oil, peanut oil, pumpkin seed oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, wheat germ oil, almond oil, beech nut oil, brazil nut oil, cashew oil, hazelnut oil, macadamia nut oil, pecan oil, pine nut oil, pistachio oil, walnut oil, cocoa butter, mango butter, shea butter, algae oil, oils produced by bacteria, algae, archaea or fungi or genetically engineered bacteria, algae, archaea or fungi, glycerophospholipids, glycolipids, glycosylglycerides, lecithin, lysolecithin , phospholipids, phosphatidic acid, lysophosphatidic acid, sphingolipids, triglycerides, diglycerides, monoglycerides, free fatty acids, oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, conjugated oleic acid, or oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidonic acid, oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or esters of conjugated oleic acid, or esters of oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid or glycerol esters of conjugated oleic acid, or diglyceride derivatives of oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid, or diglyceride derivatives of oleic acid, palmitoleic acid, palmitic acid, myristic acid, stearic acid, arachidic acid, lauric acid, myristoleic acid, caproic acid,The lipid may be selected from triglyceride derivatives of capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid. In additional embodiments, the lipid in the gelling agent may have a weight percentage of about 40% or less, about 30% or less, about 20% or less, about 10% or less, about 5% or less, or less.

[0045] In still further embodiments, the gelling agent may include one or more additional components such as an enzymatic crosslinking agent and an emulsifier. In embodiments, the enzymatic crosslinking agent may include one or more of a transglutaminase enzyme, a lysyl oxidase enzyme, and an amine oxidase enzyme. In other embodiments, the enzymatic crosslinking agent in the gelling agent may have a weight percentage of about 2% or less by weight. In yet other embodiments, the emulsifier may include one or more emulsifiers selected from proteins, monoglycerides, diglycerides, and polysorbates (e.g., polysorbate 20). In still further embodiments, the emulsifier in the gelling agent may have a weight percentage of about 5% or less by weight, about 4% or less by weight, about 3% or less by weight, about 2% or less by weight, about 1% or less by weight, or less.

[0046] In yet further embodiments, the gelling agent may include one or more thickening agents, which in embodiments may include one or more of fecla, arrowroot, cornstarch, cattophrys starch, potato starch, wheat starch, rice starch, modified food starch, maltodextrin, sago, tapioca, arginine, guar gum, locust bean gum, xanthan gum, collagen, egg white, furcellaran, gelatin, agar, carrageenan, cellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, acacia gum, konjac, starch, pectin, amylopectin, or proteins derived from legumes, grains, nuts, other seeds, leaves, algae, bacteria, fungi, and may be used alone or in combination to thicken the gelling agent. In further embodiments, the thickening agent in the gelling agent may have a weight percentage of about 25% or less, about 20% or less, about 15% or less, about 10% or less, about 5% or less, or less.

[0047] In embodiments, the gelling agent may undergo a viscosity increase after filling at least a portion of the pores in the scaffold. In further embodiments, the gelling agent provided to the scaffold may be characterized by a viscosity at room temperature (e.g., 23° C.) of about 1000 cP or less, about 500 cP or less, about 250 cP or less, about 100 cP or less, about 50 cP or less, about 25 cP or less, about 10 cP or less, about 5 cP or less, about 1 cP or less, or less. In still further embodiments, the gelling agent in a fully thickened state may have a room temperature viscosity of about 10,000 cP or more, about 25,000 cP or more, about 50,000 cP or more, about 100,000 cP or more, about 250,000 cP or more, about 500,000 cP or more, about 1,000,000 cP or more, or more.

[0048] In additional embodiments of the food product 300, the scaffold in the food product may have a weight percentage of about 80% or less, about 70% or less, about 60% or less, about 50% or less, about 40% or less, about 30% or less, about 20% or less, or less than that. In still further embodiments, the gelling agent in the food product 300 may have a weight percentage of about 20% or more, about 30% or more, about 40% or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or more.

[0049] In embodiments of the present technology, the non-animal based food products described above may mimic animal-based meats from beef (cattle), pork (pig), lamb (sheep), poultry (e.g., chicken, duck, turkey, goose, quail, guinea fowl, squab), fish, and shellfish. In additional embodiments, the non-animal based food products of the present invention may mimic animal-based meats from one or more farmed or livestock animals. In still further embodiments, the non-animal based food products may mimic meat derived from game animals (whether wild or domesticated), such as rabbit, deer, bison, buffalo, wild boar, snake, fusan, quail, bear, moose, pigeon, dove, ptarmigan, fox, wild pig, goat, kangaroo, emu, alligator, crocodile, turtle, wild boar, marmot, possum, partridge, squirrel, raccoon, whale, seal, ostrich, guinea pig, rodents, and voles, among other types of game animals. In other embodiments, the non-animal based food may mimic meat from seafood such as fish (e.g., whitefish, oily fish, bony fish), crustaceans (e.g., crab, lobster, crayfish, shrimp, prawns), mollusks (e.g., clams, oysters, mussels, scallops, abalone), cephalopods (e.g., squid, octopus, cuttlefish), sea urchins, tunicates, jellyfish, and eels, among other seafood types. In yet other embodiments, the non-animal based food may mimic meat from insects or other arthropods. In embodiments, the non-animal based food mimics whole cuts of animal meat derived from skeletal muscle. In additional embodiments, the non-animal based food may mimic animal meat from organs such as kidney, heart, liver, gallbladder, intestines, stomach, bone marrow, brain, thymus, lungs, tongue, among other organs. In yet additional embodiments, the non-animal based food product may mimic a primal cut, sub-primal cut, secondary cut, retail cut, steak, filet, breast, belly, thigh, leg, loin, tenderloin, rib, shoulder, chop, or jerky. In yet additional embodiments, the non-animal based food product may mimic boneless and / or skinless animal-based meat.

[0050] In further embodiments, the non-animal-based foods of the present invention may include levels of one or more nutrients or other ingredients such that their composition or characteristics more closely mimic those of whole cuts of animal-based meat. In embodiments, the foods may have moisture levels of about 50% or more, about 55% or more, about 60% or more, about 65% or more, about 70% or more, about 75% or more, about 80% or more, or more. In other embodiments, the foods may have moisture levels of about 50% or less, about 45% or less, about 40% or less, about 35% or less, about 30% or less, about 25% or less, or less. In still other embodiments, the foods may be dehydrated, dried, or preserved. In additional embodiments, the foods may have a weight percentage of protein of about 5% or more, about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, about 40% or more, about 50% or more, or more. In yet additional embodiments, the food products may have a weight percentage of carbohydrates of about 20% or less, about 15% or less, about 10% or less, about 5% or less, about 2% or less, about 1% or less, or less than that. In still further embodiments, the food products may have a weight percentage of lipids of about 50% or less, about 40% or less, about 30% or less, about 25% or less, about 20% or less, about 15% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, about 1% or less, or less than that. In additional embodiments, the weight percentages of water, protein, carbohydrate, and / or lipid in the non-animal based food products of the present invention may be within 50%, 40%, 30%, 20%, or 10% of the weight percentages found in the animal-based meats they imitate.

[0051] In further embodiments where the non-animal based food product mimics beef, pork, lamb, goat, or another type of red or pink animal-based meat, the food product may further comprise one or more iron-containing proteins. In embodiments, the iron-containing proteins may comprise one or more proteins selected from androglobin, catalase, chlorocruorin, cyanoglobin, cytochrome, cytoglobin, erythrocruorin, flavohemoglobin, Glb3, globin E, globin X, globin Y, globin binding sensor, guanylate cyclase, Hell's Gate globin I, HbN, HbO, hemoglobin, leghemoglobin, myoglobin, neuroglobin, non-synbiotic hemoglobin, oxidoreductase, peroxidase, protoglobin, truncated 2 / 2 globin, bacterial hemoglobin, ciliate myoglobin, and hemerythrin, among other iron-containing proteins. In some embodiments, the iron-containing protein is derived from a non-animal source, such as a plant, algae, bacteria, fungus, ciliate, or genetically engineered organism. In other embodiments, the iron-containing protein is a recombinant protein. In additional embodiments, the iron-containing protein is a heme-containing protein or a siroheme-containing protein. In yet additional embodiments, the iron-containing protein is a globin. In yet additional embodiments, the iron-containing protein is an oxygen-binding protein or an oxygen-transport protein. In further embodiments, the iron-containing protein may comprise a weight percentage in the food product that is about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, about 1% or less, or less. In further embodiments, the iron-containing protein may comprise a weight percentage in the food product that is about 0.001% by weight or more, about 0.005% by weight or more, about 0.01% by weight or more, about 0.05% by weight or more, about 0.1% by weight or more, about 0.15% by weight or more, about 0.2% by weight or more, about 0.3% by weight or more, about 0.4% by weight or more, about 0.5% by weight or more, or more.

[0052] In further embodiments, the non-animal based food product of the present invention is free of any of the following: sodium, potassium, calcium, magnesium, other metal ions or minerals, organic acids (e.g., acetic acid, ascorbic acid, citric acid, folic acid, fumaric acid, glycolic acid, lactic acid, malic acid, succinic acid, tartaric acid), free amino acids (e.g., cysteine, methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, valine, arginine, histidine, alanine, asparagine, aspartic acid, glutamic acid, glutamine, glycine, proline, serine, tyrosine, selenocysteine, citrulline, ornithine, β-alanine, homoserine, non-proteinogenic amines, niacin, niacinamide ... amino acids, amino acid derivatives), peptides (e.g., dipeptides, tripeptides, tetrapeptides, oligopeptides, polypeptides), sugars (e.g., monosaccharides, disaccharides, sucrose, glucose, fructose, maltose, ribose, arabinose, galactose, xylose, glucose 6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, nucleotide-linked sugars, molasses), sugar alcohols (e.g., erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, hydrogenated starch hydrolysates), nucleotides (e.g., inosine, inosine monophosphate, The composition may include one or more of the following: vitamins (e.g., A, B, C, D, E, K), guanosine, guanosine monophosphate (GMP), adenosine monophosphate (AMP), provitamins, vitamins (e.g., A, B, C, D, E, K), antioxidants, antimicrobials, preservatives, hydrolysates (e.g., vegetable protein hydrolysates, soy protein hydrolysates, yeast protein hydrolysates, algae protein hydrolysates), yeast extracts, metabolites, natural flavors, natural colors, dietary fiber (e.g., soluble fiber, insoluble fiber), emulsifiers, stabilizers, thickeners, and sulfur compounds (e.g., cysteine, acetylcysteine, cystine, taurine, thiamine, methionine, glutathione, alliin, biotin).In additional embodiments, the concentrations of sodium, potassium, calcium, magnesium, other metal ions or minerals, organic acids, free amino acids, peptides, sugars, sugar alcohols, nucleotides, provitamins, vitamins, antioxidants, metabolites, natural flavors, natural colors, and / or sulfur compounds in the non-animal based food products of the present invention can be within about 50%, about 40%, about 30%, about 20%, or about 10% of the concentrations found in the animal-based meats they imitate.

[0053] In still further embodiments, examples of non-animal based food products may have the following characteristics:

[0054] [Table 1]

[0055] [Table 2]

[0056] [Table 3] pH: 5.2~8.5

[0057] Another advantage of the present technology over traditional animal-based meat products and conventional vegetable substitutes for animal-based meat products is the elimination of one or more ingredients that may cause food allergies or other illnesses. In an embodiment, the non-animal-based food of the present invention may be free of one or more ingredients selected from gluten (e.g., wheat gluten), wheat-derived allergens, peanut-derived allergens, tree nut-derived allergens, milk-derived allergens, egg-derived allergens, shellfish-derived allergens, fish-derived allergens, soy-derived allergens, sesame-derived allergens, caramel color, artificial color, artificial flavor, artificial sweetener, high fructose corn syrup, sugar alcohol, cholesterol, trans fat, hydrogenated oil, nitrites, and nitrates, among other ingredients. In a further embodiment, the non-animal-based food of the present invention may be free of iron-containing proteins from animal sources. In yet a further embodiment, the non-animal-based food of the present invention may be free of animal products.

[0058] An embodiment of the present technology further encompasses a method of making a cooked non-animal based food that mimics cooked whole cuts of meat of animal origin. The method may include providing a raw food to a cooking appliance. The raw food may be a non-animal based food. In an embodiment, the raw food may include a fiber-containing non-animal based food or a membrane scaffold-containing non-animal based food, such as those described above. In additional embodiments, the cooking appliance may be a conventional oven, a convection oven, a microwave oven, a cooktop, a hot plate, a fryer, an air fryer, a pressure cooker, a slow cooker, a water bath, a steamer, or a grill, among other types of cooking appliances.

[0059] The method may further include heating the raw food with the cooker to produce a cooked food. In embodiments, the cooked food may be characterized by a reduction in volume of about 10% or more by volume compared to the raw food. In additional embodiments, the cooked food may be characterized by a reduction in volume of about 12.5% ​​or more by volume, about 15% or more by volume, about 17.5% or more by volume, about 20% or more by volume, about 25% or more by volume, about 30% or more by volume, or more. In yet additional embodiments, the reduction in food volume may be caused, at least in part, by the release of water vapor from the cooked food. In further embodiments, the raw food may be heated to a temperature of about 145°F or greater, about 150°F or greater, about 155°F or greater, about 160°F or greater, about 165°F or greater, about 170°F or greater, about 175°F or greater, about 180°F or greater, about 185°F or greater, about 190°F or greater, about 195°F or greater, about 200°F or greater, or greater.

[0060] In embodiments, heating a raw food product to cooking temperatures may cause one or more physical and chemical changes in the food product. In additional embodiments, the heating may melt or dissolve one or more types of fibers or membranes in the raw food product. In further embodiments, melting or dissolving the fibers or membranes may release at least one of the liquids and gases that characterize cooked foods from the food product. In other embodiments, the reduction in volume of the cooked food product may be caused at least in part by the liquids and gases released from the melted or dissolved fibers or membranes.

[0061] In further embodiments, heating the raw food may redistribute the lipid concentration in the food. In embodiments, more lipid in the raw food may migrate toward the cooked surface of the food. In further embodiments, the weight percentage of lipid in one or more surface layers of the cooked food may increase to about 10% by weight or more, about 15% by weight or more, about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, about 35% by weight or more, about 40% by weight or more, about 45% by weight or more, about 50% by weight or more, or more. The increase in the weight percentage of hydrophobic lipid in the surface layer of the cooked food may help the food retain moisture inside the product, giving it a juicy appearance and mouthfeel, among other organoleptic properties.

[0062] In embodiments, heating the raw food to produce a cooked food product may result in various additional changes in the organoleptic properties of the food product, including one or more of color, odor, bite, and shear properties, among other organoleptic properties. In additional embodiments, including non-animal-based foods of the present invention that mimic red meat, the raw food product may have a red color that gradually transitions to brown during cooking. In further embodiments, including non-animal-based foods of the present invention that mimic chicken or pork tenderloins, the raw food product may have a pink color that gradually transitions to a white or brownish color during cooking. In other embodiments, the color transitions may be used to indicate the cooking progress of the raw food product and may further be used to test cooking times and temperatures to produce a desired doneness state.

[0063] In additional embodiments, heating the raw food may cause the release of odorants indicative of the food being cooked. In further embodiments, the odorants released by the food may include odorants recognizable by humans as indicative of cooking of animal-based meats, such as beef, pork, bacon, chicken, lamb, fish, shellfish, and turkey meat, among other animal-based meats. In still further embodiments, the odorants may be generated from one or more compounds in the raw food, such as fats, proteins, amino acids, peptides, nucleotides, organic acids, sulfur compounds, and sugars, among other compounds. In some embodiments, these compounds are released intact from the raw food due to the increase in temperature. In additional embodiments, these compounds undergo chemical transformations or reactions in the food due to the increase in temperature, and the chemically transformed or reacted compounds are released from the food. In yet other embodiments, the raw food may contain iron-containing proteins (e.g., hemoproteins) and one or more odorants released from the food during heating may be catalyzed by at least one iron-containing protein, such as myoglobin and leghemoglobin. In these embodiments, at least a portion of the characteristic flavor and aroma of the cooked food is produced during heating of the raw food by chemical reactions catalyzed by iron-containing proteins, such as hemoproteins.

[0064] In further embodiments, heating may increase the chewiness of the food compared to the raw food product. In additional embodiments, chewiness may be measured as the amount of force required to chew the food. For many animal-based whole cuts, such as red meat, cooking the meat increases its chewiness, and consumers expect the same transition in non-animal-based foods that mimic real meat. In non-animal-based food embodiments of the present invention, heating a raw food to produce a cooked food may increase the chewiness of the cooked food by about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, about 50% or more, or more, compared to the raw food.

[0065] In yet further embodiments, heating may change the shear properties of the cooked food compared to the raw food. In additional embodiments, the shear properties may include the cutting force required to cut the food. For many animal-based food whole cuts, cooking the meat increases the shear force required to cut the meat, and consumers expect the same transition in non-animal-based foods that mimic animal-based meat. In non-animal-based food embodiments of the present invention, heating the raw food to produce a cooked food may increase the shear force of the cooked food compared to the raw food by about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, about 50% or more, or more.

[0066] Embodiments of the present technology further encompass methods and systems for producing non-animal based foods. In embodiments, the methods may include making a non-animal based dietary fiber to be incorporated into the food. In additional embodiments, the methods of making a non-animal based dietary fiber may include operations such as providing a raw material from which the fiber is made. In other embodiments, the methods may include forming the raw material into a nascent fiber. In yet other embodiments, the methods may include hardening the nascent fiber into hardened fiber. In still further embodiments, the methods may include neutralizing the hardened fiber into a neutralized fiber. In additional embodiments, the methods may include washing and drying the neutralized fiber to form a dry fiber. In still further embodiments, the methods may include coloring, flavoring, and oiling the dry fiber. In other embodiments, the methods may include packaging the fiber or directly incorporating the fiber into a fiber-containing food product.

[0067] 4 shows a simplified diagram of a system 400 for making fiber for inclusion in fiber-containing non-animal-based food products according to an embodiment of the present technology. The system 400 includes a source 402 of raw materials for forming the fibers. In an embodiment, the raw materials may be sonicated, degassed, homogenized, and / or mixed under high shear. In other embodiments, the source 402 of material may be coupled to a pump 403 that supplies the material under pressure to a fiber-forming die unit 405. In further embodiments, the fiber-forming die unit 405 may include at least one spinneret 406 that forms the material into one or more nascent fibers 407.

[0068] In embodiments, the nascent fibers 407 may be contacted with a first coagulation bath 408 following their formation by the spinneret 406. In additional embodiments, the aqueous coagulation bath 408 may include one or more salts, bases, and / or acids dissolved in water to coagulate the materials in the nascent fibers 407 and convert them to coagulated fibers. In yet additional embodiments, the coagulation bath 408 may use pH shift, salting out, and / or heat to denature, precipitate, and / or coagulate the materials in the nascent fibers 407 and convert them to coagulated fibers. In further embodiments, the coagulation bath 408 may be characterized by a pH of about 5 or less, about 4 or less, about 3 or less, about 2 or less, about 1 or less, or less. In additional embodiments, the coagulation bath may be characterized by a salt concentration of about 2.5% by weight or greater, about 5% by weight or greater, about 7.5% by weight or greater, about 10% by weight or greater, about 12.5% ​​by weight or greater, about 15% by weight or greater, about 17.5% by weight or greater, about 20% by weight or greater, or greater. In other embodiments, contacting the nascent fiber 407 with the coagulation bath 408 may lower the pH of the material in the fiber as compared to the nascent fiber 407 emerging from the spinneret 406.

[0069] In additional embodiments, the coagulated fiber may be pulled from the fiber forming die unit 405 to a curing unit 410 where the coagulated fiber contacts a curing bath 412 to form a cured fiber. In embodiments, the curing bath 412 may be characterized by a pH comparable to or higher than the pH of the first coagulation bath 408. In other embodiments, the curing bath 412 may be heated. In additional embodiments, the curing bath 412 may be characterized by a temperature of about 30° C., about 35° C. or greater, about 40° C. or greater, about 45° C. or greater, about 50° C. or greater, about 55° C. or greater, about 60° C. or greater, about 65° C. or greater, about 70° C. or greater, about 75° C. or greater, about 80° C. or greater, about 85° C. or greater, about 90° C. or greater, about 95° C. or greater, or greater.

[0070] In further embodiments, the cured fibers emerging from the curing unit 410 may be pulled to a neutralization unit 414 where the fibers are contacted with a neutralization bath 416. In still further embodiments, the neutralization bath 416 may be characterized by a pH of about 5 to about 9, about 6 to about 8, or about 6 to about 7. In further embodiments, the neutralization bath 416 may include one or more phosphate compounds to maintain a buffering capacity in the bath. In still further embodiments, the neutralization bath 416 may be characterized by a phosphate compound concentration of about 0.02M or greater, about 0.05M or greater, about 0.075M or greater, about 0.1M or greater, about 0.125M or greater, about 0.15M or greater, about 0.175M or greater, about 0.2M or greater, or greater. In additional embodiments, the neutralization bath 416 may be characterized by a temperature of about 30° C., about 35° C. or greater, about 40° C. or greater, about 45° C. or greater, about 50° C. or greater, about 55° C. or greater, about 60° C. or greater, about 65° C. or greater, about 70° C. or greater, about 75° C. or greater, about 80° C. or greater, about 85° C. or greater, about 90° C. or greater, about 95° C. or greater, or greater.

[0071] In other embodiments, the cured and neutralized fibers may be pulled through one or more washing units 418, where the fibers are contacted with a washing bath 420 that extracts residual salts and / or compounds from previous processing operations. In yet other embodiments, the coagulated fibers may be pulled directly from the coagulation bath 408 through one or more washing units 418. In other embodiments, the water used in the washing tank 420 may be filtered tap water.

[0072] In yet other embodiments, the washed fibers may be transferred to a drying unit 422 that reduces the moisture content of the fibers. In embodiments, the washed fibers may be stretched to ring out some of the water in the fibers and transferred to a drying drum 424 that evaporates additional moisture from the fibers. In other embodiments, the stretching operation may subject the fibers to a tensile stress of about 0.02 N / mm or more, about 0.05 N / mm or more, about 0.1 N / mm or more, about 0.15 N / mm or more, about 0.2 N / mm or more, or more. In further embodiments, stretching the fibers may increase the fiber length by about 10% or more, about 20% or more, or more. In additional embodiments, the drying unit 422 may include a drying drum 424 that increases the temperature of the fibers in a low humidity environment. In additional embodiments, the drying drum 424 may be characterized by a temperature of about 50° C. or more, about 60° C. or more, about 70° C. or more, about 80° C. or more, about 90° C. or more, about 100° C. or more, about 110° C. or more, about 120° C. or more, about 130° C. or more, about 140° C. or more, or more. In still further embodiments, the fibers may be stretched and squeezed on the drying drum 424 to ring out additional moisture from the fibers. In other embodiments, the drying operation in the drying unit 422 may reduce the moisture content in the fibers by about 5% or more, about 10% or more, about 15% or more, about 15% or more, or more. In still other embodiments, the dried fibers may be characterized by a moisture content of about 70% or less, about 65% or less, or less, by weight.

[0073] In yet other embodiments, the dry fiber may be colored, flavored, and / or oiled by being pulled through a coloring / flavoring unit 426 and / or by being contacted with an oiling unit 428. In embodiments, the coloring / flavoring unit 426 may include one or more coloring / flavoring baths 427 that provide one or both of color and flavor to the fiber as it contacts the baths. In additional embodiments, the colored, flavored, and / or oiled fibers may be bound together using a binder and incorporated into a fiber-containing non-animal based food product. In still further embodiments, the colored, flavored, and / or oiled fibers may be packaged for later incorporation into a fiber-containing non-animal based food product.

[0074] In other embodiments, the fibers have a tensile strength of 0.2-0.9 MPa. In still other embodiments, the fibers have an elongation at break (%) of 20-100%, 40-90%, or 30-75%. In additional embodiments, the fibers have a tenacity of 0.005-0.025, 0.01-0.02, or 0.012-0.016 cN / tex. In embodiments, the fibers have a linear density of 60-150 tex.

[0075] In additional embodiments of the present technology, the method may include making a non-animal-based food scaffold that is incorporated into a food product. In further embodiments, the method of making a non-animal-based food scaffold may include operations such as providing raw materials from which the food scaffold is made. In other embodiments, the method may include pouring an aqueous solution or slurry of the raw materials into a mold. In yet other embodiments, the method may include cooling or freezing the raw materials in the mold. In yet additional embodiments, the method may include freeze-drying the frozen mold to remove at least a portion of the water from the molded material. In still further embodiments, the method may include steaming the freeze-dried molding material. In other embodiments, the method may include immersing the steamed molding material in a dipping solution. In still other embodiments, the method may include curing the immersed molding material to form a food scaffold. In further embodiments, the method may include finishing operations on the food scaffold to form a non-animal-based food product and packaging the food product.

[0076] FIG. 5 shows a simplified diagram of a system 500 for making food scaffolds included in some of the non-animal-based food products according to embodiments of the present technology. The system 500 includes a supply 502 of raw materials for forming the food scaffold. In embodiments, the supply 502 may include non-animal-based proteins, carbohydrates, and lipids to be incorporated into the food scaffold in addition to water. In further embodiments, the supply 502 may include protein particles characterized by a D50 particle size of about 100 μm or less, about 75 μm or less, about 50 μm or less, about 25 μm or less, about 10 μm or less, about 5 μm or less, about 1 μm or less, about 0.1 μm or less, or less. In other embodiments, the raw materials may be sonicated, degassed, homogenized, and / or mixed under high shear. In further embodiments, an aqueous solution, mixture, or slurry of raw materials may be poured into a mold 504 that provides a shape to the scaffold. In other embodiments, the mold may be shaped to mimic the shape, texture, and other characteristics of a whole-cut meat product. In even more particularity, the mold can be shaped to allow anisotropic heat flow within the mold that freezes the feedstock with specific ice crystal orientations, shapes, and sizes, among other ice crystal characteristics.

[0077] In embodiments, the mold 504 containing the feedstock material may be placed in a cooling unit 506 that cools the shaped feedstock material to a temperature of about 0° C. or less, about −5° C. or less, about −10° C. or less, about −15° C. or less, about −20° C. or less, about −40° C. or less, about −60° C. or less, about −80° C. or less, about −196° C. or less, or less. In further embodiments, the shaped feedstock material may be placed in the cooling unit 506 until the water in the material freezes. In other embodiments, the freezing is directional, for example from one side of the mold.

[0078] In additional embodiments, the shaped frozen raw materials may be placed in a freeze-drying unit 508 to freeze-dry the shaped material. In further embodiments, freeze-drying the shaped material removes at least a portion of the water from the material to form a freeze-dried shaped material. In other embodiments, about 80% or more, about 85% or more, about 90% or more, about 95% or more, about 98% or more, about 99% or more, or more, of the water is removed from the material.

[0079] In further embodiments, the freeze-dried molding material may be placed in a steaming unit 510 to steam the freeze-dried molding material. The steaming operation returns some water to the molding material while leaving void spaces in the molding material for uptake of the soaking solution. In additional embodiments, the steaming may be performed under reduced pressure. In yet additional embodiments, the steaming may be performed at a temperature equal to or greater than the denaturation or gelation temperature of the ingredients, e.g., non-animal-based proteins. In still further embodiments, the molding material may be characterized by a moisture content of about 3% or more, about 5% or more, about 8% or more, about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, or more, by weight, after being placed in the steaming unit 510.

[0080] In other embodiments, the soaking solution 512 may be added to the steamed molded material. In embodiments, the soaking solution may include an aqueous solution, mixture, or slurry of additional materials to be incorporated into the non-animal based food product, such as gelling agents, iron-containing proteins, and / or flavoring agents. In further embodiments, the soaking solution is incorporated into the steam molded material to form the unset form of the scaffold-containing food product 514. In other embodiments, the soaking solution is incorporated under vacuum. In still other embodiments, the unset product may be hardened to form the scaffold-containing food product 516. In embodiments, the hardening operation may include heating, incubating, spraying, pouring, or immersing the unset product to form the hardened product. In further embodiments, the hardening operation may include enzymatic cross-linking, chemical cross-linking, and / or thermal cross-linking in the scaffold-containing food product 516. In additional embodiments, the scaffold-containing food product 516 may undergo final processing and packaging.

[0081] Experimental Example 6A shows a photograph of a non-animal based fibrous substrate used to make one embodiment of a fiber-containing non-animal-based food product of the present invention. The fibrous substrate was made from a protein slurry comprising water and non-animal based (i.e., plant-based) protein. The protein slurry was spun into fibers that were placed on the fibrous substrate.

[0082] Figure 6B shows a photograph of a non-animal based fiber-containing food product that mimics a whole cut of raw tenderloin that has been cut into filet mignon. The food product was made by combining the fiber base shown in Figure 6A with additional ingredients including flavors, iron-containing proteins, and lipids to mimic filet mignon.

[0083] 7A shows a photograph of a non-animal-based scaffold used to make another embodiment of the fiber-containing non-animal-based food product of the present invention. The scaffold was made from a frozen aligned mixture of soy protein and polysaccharides.

[0084] Figure 7B shows a photograph of a non-animal based scaffold-containing food product that mimics whole cuts of red meat. The non-animal based scaffold shown in Figure 7A was infused with a gelling agent that included flavorings and non-animal based lipids. The final food product contained 22% non-animal based protein, 7% fat, and 70% water by weight.

[0085] The foods shown in Figures 6B and 7B compared favorably with the animal-based meats they attempted to mimic. They demonstrate that it is possible to make non-animal-based foods that are good mimics of animal-based meats. They also have the added advantage of being made from non-animal-based food ingredients that do not have the environmental and ethical issues associated with animal-based meats.

[0086] 8A and 8B show scanning electron microscope (SEM) images at different magnifications of cross-sections of substantially round shaped fibers of a non-animal based food product. In the embodiment shown, the fibers comprise about 16% protein and 3% gluten by weight. FIG. 8A shows a cross-section of the fibers at 690x magnification and FIG. 8B shows a cross-section of the fibers at 3000x magnification. FIGS. 8A and 8B show that the fibers have a substantially circular cross-section, an average fiber diameter of about 30 μm, and about 1000 fibers / mm 2 The fibers have an average cross-sectional fiber density of at least about 100 nm and an average aspect ratio of about 5:1.

[0087] Figures 9A and 9B show scanning electron microscope (SEM) images at different magnifications of cross sections cut into substantially planar shaped fibers of a non-animal based food product. In the embodiment shown, the fibers comprise about 16% protein and 3% gluten by weight. Figure 9A shows a cross section of the fiber at 690x magnification and Figure 9B shows a cross section of the fiber at 3000x magnification. Figures 9A and 9B show that the cross sections of the fibers are substantially ribbon-shaped with an average major axis of about 50 μm and an average minor axis of about 15 μm. The ribbon-shaped fibers have a density of about 500 fibers / mm 2 or greater, and an average aspect ratio of about 6:1.

[0088] Figures 10A and 10B show scanning electron microscope (SEM) images at approximately 1100x magnification of a cross-section of a non-animal-based food product comprising a food scaffold. Figures 10A and 10B show a cross-section of a food scaffold comprising several cross-linked sheets.

[0089] 11A and 11B show scanning electron microscope (SEM) images of irregularly shaped fibers of a non-animal-based food product. FIG. 11A shows a group of fibers at 200x magnification. The fibers have a substantially parallel arrangement and an average fiber diameter of about 150 μm. FIG. 11B shows the fibers after exposure to water vapor (i.e., steaming) for about 45 minutes. Steaming the fibers resulted in greater interconnectivity between adjacent fibers. The increased interconnectivity in the steamed fibers increased the toughness and decreased the softness of the non-animal-based food product.

[0090] In the foregoing specification, for purposes of explanation, numerous details have been set forth in order to provide an understanding of various embodiments of the present technology. However, it will be apparent to one skilled in the art that particular embodiments may be practiced without some of these details or with additional details.

[0091] Although several embodiments have been disclosed, it will be recognized by those skilled in the art that various modifications, alternative configurations, and equivalents may be used without departing from the spirit of the present disclosure. In addition, a number of well-known processes and elements have not been described in order to avoid unnecessarily obscuring the present technology. Therefore, the above description should not be interpreted as limiting the scope of the present technology.

[0092] Where a range of values ​​is provided, unless the context clearly indicates otherwise, each intervening value between the upper and lower limits of that range is understood to be specifically disclosed, down to a small percentage of the lower limit. Any smaller ranges between any stated or unstated intervening value in a stated range and any other stated or intervening value in that stated range are also included. The upper and lower limits of these smaller ranges may be independently included or excluded in the range, and each range in which either or both of the upper and lower limits are included in the smaller range, or neither is included, is also encompassed within the technology, subject to any specifically excluded limit in the stated range. Where a stated range includes one or both limits, ranges excluding either or both of them are also included.

[0093] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Thus, for example, reference to "fiber" includes a plurality of such fibers, and reference to "non-animal based protein" includes reference to one or more non-animal based proteins and equivalents thereof known to those skilled in the art.

[0094] Additionally, the words "comprise," "comprising," "contain," "containing," "include," and "including," as used in this specification and the claims that follow, are intended to specify the presence of stated features, integers, components, or operations, but do not exclude the presence or addition of one or more other features, integers, components, operations, acts, or groups.

Claims

1. 1. A non-animal based food product that simulates a whole cut of meat of animal origin, comprising: a population of aligned fibers, the fibers having an average fiber diameter of about 500 μm or less, the fibers comprising a non-animal-based protein; and at least one binder present in the interstitial spaces between at least some of the groups of aligned fibers.

2. A non-animal-based food product as described in claim 1, wherein the fibers are characterized by a Kramer shear resistance measured on the grain of 0.25 N / mm to 26 N / mm.

3. The non-animal-based food product of claim 1, wherein the at least one binder is present in an amount of 20% or less by weight of the food product.

4. 10. The non-animal based food product of claim 1, wherein the groups of aligned fibers are arranged in an orientation similar to muscle fibers in an animal muscle.

5. 10. The non-animal based food product of claim 1, wherein the food product comprises an additional group of fibers comprising at least one non-animal based protein and at least one polysaccharide, the additional group of fibers being arranged in the food product to mimic connective tissue within an animal's muscle.

6. 6. The non-animal-based food product of claim 5, wherein the at least one polysaccharide is selected from the group consisting of alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkylcellulose.

7. 10. The non-animal-based food product of claim 1, wherein the food product comprises a group of additional structures comprising at least one non-animal-based protein and at least one non-animal-based lipid, the group of additional structures being arranged in the food product to mimic intramuscular adipose tissue of an animal.

8. 8. The non-animal based food product of claim 7, wherein the at least one non-animal based lipid is selected from the group consisting of sunflower oil and palm oil.

9. 10. The non-animal based food product of claim 1, wherein the non-animal based protein within the group of fibers comprises at least one protein selected from the group consisting of soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein.

10. 10. The non-animal-based food product of claim 1, further comprising at least one iron-containing protein.

11. The non-animal-based food product of claim 1, wherein the food product is characterized by a Kramer shear resistance measured across the length of the fibers that is greater than or about twice the Kramer shear resistance measured along the length of the fibers when the food product is heated to an internal temperature of 145°F or greater.

12. The non-animal-based food product of claim 1, wherein the fibers are characterized by a Kramer shear resistance measured along the grain of 0.05 N / mm to 3.6 N / mm.

13. The non-animal-based food product of claim 1, wherein the fiber is characterized by a tensile strength of 0.2 to 0.9 MPa.

14. The non-animal-based food product of claim 1, wherein the fiber has an elongation at break of 30% to 75%.

15. The non-animal-based food product of claim 1, wherein the fiber has a tenacity of 0.005 to 0.025 cN / tex.

16. The non-animal-based food product of claim 1, wherein the fiber has a linear density of 60 to 150 tex.

17. The non-animal-based food product of claim 1, wherein the group of aligned fibers extends from a first end to a second end of the food product.

18. The non-animal-based food product of claim 17, wherein the fibers within the group of aligned fibers have an average length of about 10 mm or more.

19. The non-animal-based food product of claim 1, wherein the group of aligned fibers comprises at least about 50 fibers.

20. The non-animal-based food product of claim 19, wherein the group of aligned fibers has an average cross-sectional diameter of at least about 1 mm.

21. The non-animal-based food product of claim 1, wherein the food product does not contain any animal products.

22. The non-animal-based food product of claim 1, wherein the dry weight of protein in the group of aligned fibers is at least about 15% by weight.

23. The non-animal-based food product of claim 1, wherein the fibers within the group of aligned fibers are substantially parallel to each other.

24. 1. A non-animal based food product that simulates a whole cut of meat of animal origin, comprising: a scaffold having one or more membranes with a three-dimensional porous structure, said scaffold comprising one or more non-animal-based proteins; a gelling agent filling one or more pores within the scaffold, the gelling agent comprising water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

25. The non-animal-based food product of claim 24, wherein the gelling agent is present in an amount greater than 20% by weight of the food product.

26. The non-animal-based food product of claim 24, wherein the scaffold is characterized by a Kramer shear resistance measured across the grain of 2.5 N / mm to 4.0 N / mm and a Kramer shear resistance measured along the grain of 1.2 N / mm to 3.5 N / mm.

27. 25. The non-animal-based food product of claim 24, wherein the one or more membranes of the scaffold comprise a group of first membranes aligned in a first direction and a group of second cross-linked membranes connecting the first group of membranes.

28. 25. The non-animal-based food product of claim 24, wherein the one or more non-animal-based proteins in the scaffold comprise at least one protein selected from the group consisting of soy protein, pea protein, potato protein, seitan protein, lentil protein, kidney bean protein, amaranth protein, and quinoa protein.

29. 25. The non-animal-based food product of claim 24, wherein the at least one non-animal-based polysaccharide in the gelling agent comprises at least one polysaccharide selected from the group consisting of alginate, konjac, gellan, carrageenan, locust bean gum, pectin, and alkylcellulose.

30. 25. The non-animal based food product of claim 24, wherein the gelling agent further comprises at least one additional compound selected from the group consisting of an enzymatic crosslinking agent, an emulsifier, an iron-containing protein, and a non-animal based lipid.

31. 25. The non-animal based food product of claim 24, wherein the non-animal based food product simulates a whole cut meat from an animal selected from the group consisting of beef, pork, lamb, chicken, fish, and shellfish.

32. 1. A method of making a cooked non-animal based food product that simulates a cooked whole cut of meat of animal origin, comprising: providing a raw food product to a cooking appliance, the raw food product comprising one or more non-animal based proteins comprising a fiber or a membrane scaffold, the fiber or the membrane scaffold being characterized by a substantially aligned longitudinal direction; heating the raw food using the cookware to produce the cooked food, wherein the cooked food is characterized by a volume reduction of about 10% or more by volume compared to the raw food; A method comprising:

33. 33. The method of claim 32, wherein the raw food further comprises additional fibers or membranes that dissolve when the raw food is heated to create the cooked food.

34. 33. The method of claim 32, wherein the raw food is heated to an internal temperature of about 145°F or greater to create the cooked food.

35. 33. The method of claim 32, wherein the cooked non-animal based food is characterized by a chewiness that is greater than the chewiness of the raw food.

36. 33. The method of claim 32, wherein the cooked non-animal-based food product is characterized by a shear force across the longitudinal direction of the fiber or membrane scaffold that is greater than or about twice the shear force along the longitudinal direction of the fiber or membrane scaffold.

37. 33. The method of claim 32, wherein the cooked non-animal based food product simulates a whole cut of meat from an animal selected from the group consisting of beef, pork, lamb, chicken, fish, and shellfish.

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