Method for producing food products from yeast and yeast-based food products

Abstract

A method for producing a food product from yeast and a yeast-based food product are provided. The method includes thermomechanically processing a mixture including liquid yeast and a secondary protein component utilizing a temperature of at least 90 degrees Celsius and a high pressure of at least 8 bar to form the food product. The mixture includes a range of 40%-80% liquid yeast, based on the total weight of the mixture, and the ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

Description

[Technical field]

[0001] Inventor Aleh Manchuliantsau cross reference This application claims priority to U.S. Patent Application No. 17 / 571,995, filed January 10, 2022, U.S. Patent Application No. 17 / 572,036, filed January 10, 2022, U.S. Patent Application No. 17 / 474,075, filed September 14, 2021, U.S. Patent Application No. 17 / 475,664, filed September 15, 2021, and U.S. Provisional Patent Application No. 63 / 221,755, filed July 14, 2021, the entire contents of each of which are incorporated herein by reference. [Background technology]

[0002] Spent brewer's yeast (SBY) is a by-product of the brewing industry. Spent yeast cells are removed at the end of bulk fermentation. A small amount of the spent yeast cells may be used to start the next fermentation batch, and the remaining portion of the spent yeast cells is typically discarded. Spent yeast cells are high in nutritional value, such as proteins, vitamins, and minerals, and may contain functional and biologically active compounds, such as polyphenols, antioxidants, β-glucans, and mannoproteins.

[0003] The production of meat substitutes from SBY and soy protein has been described by DL Gibson and BK Dwivedi in Can Inst.Food Technol.J Vol3,No.3,1970. Concerns exist regarding uric acid metabolism in young men due to ingesting high levels of yeast, expressed by JC Edozien et al. in Nature vol228,1970. Based on this concern, they set a safe limit of ribonucleic acid (RNA) for the human diet at 2g per day. SBY typically contains about 10-15% RNA by dry weight. Due to the high RNA content, SBY-based protein intake may be limited to 13-20g per day, which may make it difficult to utilize SBY-containing meat substitutes, considering the FDA recommended allowance of 50g protein based on a 2,000 calorie daily diet in the United States and an average protein intake of 60g per day from lean meat, poultry, and fish (boneless weight). Therefore, the use of SBY in food applications is limited to 20% by weight or less.

[0004] Known chemical, enzymatic, and thermal processing methods that reduce RNA content in SBY still limit the intake of SBY-based proteins, and the use of SBY for human applications is limited to debittered, dried, or autolyzed flavor-enhanced extracts with up to 2% by weight inclusion in foods. Currently, the majority of liquid SBY is composted or used as animal feed. Processing SBY into foods for human consumption presents challenges. Summary of the Invention

[0005] In one general aspect, a method of processing liquid yeast into a food product is provided, the method comprising thermomechanically processing a mixture comprising the liquid yeast and a secondary protein component utilizing a temperature of at least 90 degrees Celsius and a high pressure of at least 8 bar to form the food product, the mixture comprising liquid yeast in the range of 40%-80% based on the total weight of the mixture, and a ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

[0006] In another general aspect, a food product is provided, the food product comprising at least 20% yeast by weight, based on the dry weight of the food product, and a ribonucleic acid (RNA) content of less than 4% by weight, based on the dry weight of the food product.

[0007] It should be understood that the invention disclosed and described herein is not limited to the aspects summarized in this Summary of the Invention The reader will appreciate these and other details in light of the following detailed description of various non-limiting and non-exhaustive aspects of the present disclosure. [Brief description of the drawings]

[0008] The features and advantages of the examples, as well as the manner in which they are achieved, will become more apparent and the examples will be better understood by referring to the following description of the embodiments in conjunction with the accompanying drawings.

[0009] [Figure 1A] 1 is a meat-like product having a muscle-like texture made according to Example 1 of the present disclosure. [Figure 1B] 1 is a meat-like product having a muscle-like texture made according to Example 1 of the present disclosure. [Figure 1C] 1 is a meat-like product having a muscle-like texture made according to Example 1 of the present disclosure. [Diagram 2] 1 is a textured product similar to veggie-based bacon bits made according to Example 2 of the present disclosure. [Diagram 3] 1 is a chicken skewer made according to Example 3 of the present disclosure. [Figure 4] 1 is a Hop-char burger made according to Example 4 of the present disclosure. [Diagram 5] 1 is a beef stew made according to Example 5 of the present disclosure. [Figure 6] 13 is a pulled pork lemongrass veggie bowl made according to Example 6 of the present disclosure.

[0010] The exemplifications set forth herein illustrate particular embodiments in one form, and such exemplifications should not be construed in any way as limiting the scope of the appended claims. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Various examples are described and illustrated herein to provide a general understanding of the structure, function, and use of the disclosed methods, systems, compositions, and products. The various examples described and illustrated herein are non-limiting and non-exhaustive. Thus, the present invention is not limited by the description of the various non-limiting and non-exhaustive examples disclosed herein. Rather, the present invention is defined only by the claims. The features and characteristics illustrated and / or described in connection with the various examples may be combined with the features and characteristics of other examples. Such modifications and variations are intended to be included within the scope of the present specification. Thus, the claims may be amended to recite any feature or characteristic that is explicitly or inherently described herein or that is explicitly or inherently supported by the present specification. Furthermore, applicants reserve the right to amend the claims to affirmatively negate features or characteristics that may exist in the prior art. The various examples disclosed and described herein may include, consist of, or consist essentially of the features and characteristics variously described herein.

[0012] For example, yeast such as spent brewer's yeast (SBY) may have an undesirably high RNA content and therefore may not be suitable for food. Currently, SBY is typically composted and / or used as animal feed. In light of these challenges, the present disclosure provides methods for producing food products from yeast and yeast-based food products that may have reduced RNA content and may be suitable for human consumption.

[0013] A method for processing liquid yeast into a food product is provided, the method comprising thermomechanically treating a mixture comprising the liquid yeast and a secondary protein component to form the food product.

[0014] The liquid yeast can include SBY, spent distiller's yeast, baker's yeast, nutritional yeast, excess yeast from ethanol production, or combinations thereof. For example, the liquid yeast includes SBY. In various examples, the liquid yeast is derived from various strains of the class Saccharomycetes, such as, for example, Saccharomyces cerevisiae, Saccharomyces pastorianus, and Saccharomyces carlsbergensis. The liquid yeast can have a ribonucleic acid (RNA) content of less than 5% by dry weight of the liquid yeast, such as, for example, 10% or more dry matter of the liquid yeast, 11% or more dry matter of the liquid yeast, 12% or more by dry weight, 15% or more by dry weight, or 20% or less by dry weight, all based on the dry weight of the liquid yeast.

[0015] The liquid yeast may contain, for example, a solids content in the range of 8%-60% solids, such as, for example, 8%-11%, 8%-25%, 10%-40%, 15%-25%, 20%-60%, 20%-50%, 30%-60%, or 40%-60%, etc. The moisture content and corresponding solids content of the mixture can be measured by an AND ML-50 moisture analyzer.

[0016] The source of yeast forming the liquid yeast can be in dry form, concentrated form, liquid form, or combinations thereof. For example, liquid yeast can be obtained by mixing dry yeast with a liquid (e.g., water, oil, milk (animal, vegetable), whey), such as by mixing dry SBY with a liquid, resulting in a mixture containing a solids content ranging from 8% to 60% by weight based on the total weight of the mixture. In various examples, the liquid yeast can be debittered, autolyzed, hydrolyzed, or combinations thereof. SBY has been used for human consumption in a dry form. The use of liquid SBY (e.g., containing a solids content ranging from 8% to 11% by weight) and liquid concentrated SBY (e.g., containing a solids content ranging from 15% to 25% by weight) can be beneficial in the production of high moisture meat analogs and at the same time reduce the costs associated with drying.

[0017] The secondary protein component may include vegetable protein, microbial protein, fungal protein, animal protein, cultured protein, or combinations thereof. The secondary protein may be in native form, concentrated form, isolated form, or combinations thereof. In various examples, the secondary protein component may also include fat, carbohydrate, flavoring, color additives, or combinations thereof. For example, the second protein component may include fat in the range of 1-15%, calcium chloride at 0.5-2% by dry weight, gum (e.g., sodium alginate) at 0.5-1.5% by dry weight, and lecithin at 0.2-0.6% by dry weight.

[0018] The mixture can contain liquid yeast in the range of 40% to 80% based on the total weight of the mixture, such as 60% to 80% by weight, 65% to 70% by weight, 40% to 70% by weight, or 40% to 60% by weight, all based on the total weight of the mixture.

[0019] The mixture can include a range of 20% to 60% by weight of the secondary protein component based on the total weight of the mixture, such as 20% to 50% by weight, 20% to 40% by weight, or 40% to 60% by weight, all based on the total weight of the mixture. For example, the product can include 80% liquid yeast and 20% secondary protein component, 70% liquid yeast and 30% secondary protein component, 60% liquid yeast and 40% secondary protein component, 50% liquid yeast and 50% secondary protein component, 40% liquid yeast and 60% secondary protein component, or other ranges of components.

[0020] By varying the ratio of liquid yeast to secondary protein component, the texture of the resulting product can be altered. For example, increasing the ratio of liquid yeast to secondary protein component can increase the moisture of the resulting product, similar to animal meat (e.g., the resulting product can be a high moisture meat analog (HMMA)). A liquid yeast content in the range of 20%-40% of the total weight of the mixture, and a secondary protein content in the range of 60%-80% of the total weight of the mixture can result in a drier food product, similar to textured vegetable protein.

[0021] The thermomechanical treatment can utilize high temperature and high pressure. It has been surprisingly found that the combination of high temperature, high pressure, and mechanical action reduces the RNA content in the mixture obtained from the liquid yeast while maintaining the desired nutritional content, texture, and processing time. The high temperature can be constant or can vary. The high temperature can be at least 90 degrees Celsius, such as at least 100 degrees Celsius, at least 110 degrees Celsius, at least 120 degrees Celsius, at least 140 degrees Celsius, etc. The high temperature can be 180 degrees Celsius or less, such as 170 degrees Celsius or less, 160 degrees Celsius or less, or 150 degrees Celsius or less, etc. In various examples, the high temperature can be in the range of 90 degrees Celsius to 180 degrees Celsius, such as 100 degrees Celsius to 180 degrees Celsius, 120 degrees Celsius to 180 degrees Celsius, 140 degrees Celsius to 170 degrees Celsius, or 140 degrees Celsius to 160 degrees Celsius, etc. The high pressure can be constant or can vary. The high pressure can be at least 8 bar, e.g., at least 9 bar, at least 10 bar, at least 15 bar, at least 20 bar, at least 30 bar, or at least 50 bar, etc. The high pressure can be 150 bar or less, 140 bar or less, 120 bar or less, 100 bar or less, or 80 bar or less. In various examples, the high pressure can range from 8 bar to 150 bar, e.g., 10 bar to 150 bar, 15 bar to 150 bar, 10 bar to 80 bar, 20 bar to 150 bar, or 20 bar to 60 bar, etc. For example, for a mixture including a liquid SBY in the range of 60% to 80% by weight and a secondary protein component in the range of 20% to 40% by weight, a thermomechanical treatment can be performed at 150 degrees Celsius, a pressure of 20 bar, and a duration of 2 minutes. In examples involving extrusion, the high pressure and temperature can be measured at the barrel of the extruder. In a specific example involving extrusion, the extruder speed may range from 250 RPM to 1800 RPM.

[0022] The thermomechanical treatment of the mixture can be a continuous or batch process and can be carried out for a period of at least 1 minute, such as at least 2 minutes, at least 3 minutes, or at least 4 minutes, etc. The period cannot exceed 5 minutes. In various examples, the period can range from 1 minute to 5 minutes.

[0023] The thermomechanical processing can include various processes such as, for example, an extrusion process, a shear cell process, or a combination thereof. The extrusion process can include a high moisture extrusion process. The extrusion process can include the extrusion process described in International Patent Application No. PCT / US2020 / 052385, filed September 24, 2020, which is incorporated herein by reference. The extrusion can be performed in a single screw extruder, a twin screw extruder, or an extruder having three or more screws. The shear cell process can include the shear cell process described in Steven HV Cornet, et al. (2021): “Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking”, Critical Reviews in Food Science and Nutrition, which is incorporated herein by reference.

[0024] Thermomechanical processing of the mixture can produce a food product (e.g., a textured vegetable protein, a meat substitute, applications thereof, combinations thereof). The food product can have a ribonucleic acid (RNA) content in the food product of less than 4% by weight of the dry protein weight of the food product, e.g., 3% or less by weight of dry protein weight, 2% or less, 1% or less, 0.5% or less, or 0.14% or less by weight, all based on the dry protein weight of the food product. In various examples, the RNA content in the food product is less than 2 g per serving.

[0025] In various examples, the food product can include between 5 percent and 70 percent protein based on the dry weight of the food product, for example, between 10 percent and 70 percent protein, between 20 percent and 70 percent protein, between 30 percent and 70 percent protein, between 40 percent and 70 percent protein, or between 50 percent and 70 percent protein based on the dry weight of the food product, etc.

[0026] In various examples, the food product can include 5 percent to 70 percent moisture based on the total weight of the food product, such as 10 percent to 70 percent moisture, 15 percent to 50 percent moisture, 20 percent to 60 percent moisture, 60 percent to 70 percent moisture, or 25 percent to 45 percent moisture, based on the total weight of the food product. The moisture content of the product can be measured by an AND ML-50 Moisture Analyzer. In various examples, the food product can include 1 percent to 20 percent fat based on the total weight of the food product, such as 1 percent to 15 percent fat, 2 percent to 15 percent fat, 2 percent to 5 percent fat, 5 percent to 15 percent fat, or 5 percent to 20 percent fat, based on the total weight of the food product.

[0027] The food product can comprise between 3% and 20% by dry weight of protein from a yeast source, based on the total dry weight of the food product, such as between 3% and 17.5%, 3% and 15%, 5% and 20%, 10% and 20%, or 7% and 16% by dry weight of protein from a yeast source, all based on the total dry weight of the food product.

[0028] The food product may comprise at least 20% yeast by weight, based on the dry weight of the food product.

[0029] In various examples, the food product can contain 30% SBY yeast by dry weight, 10% soy protein isolate by dry weight, an appearance and palatability similar to animal meat, a total protein content of 24.4% by weight (e.g., similar to animal meat), and an unexpected 0.099% RNA by total dry weight of the food product.

[0030] Food products according to the present disclosure may provide more than 10 times the FDA recommended daily amount of protein for 2022, which is equivalent to more than 2 kg of animal meat (e.g., 8.96 times the average daily meat intake from red meat, poultry, and fish (boneless weight) in the United States according to the USDA).

[0031] The use of yeast in liquid form can reduce production costs typically associated with debittering, drying, extraction, and / or by-product utilization. The natural yeast and secondary protein ingredients can have a meaty flavor and BBQ-like color, reducing the need for masking agents, bitter blockers, flavors, and colors.

[0032] Simultaneous thermomechanical processing of SBY and secondary protein ingredients can provide desirable aftertaste, improve meaty mouthfeel due to natural fibers, add meaty flavor and BBQ-like color, and reduce debittering and drying costs. The resulting low RNA concentration allows for increased incorporation of SBY in the mix to fine-tune appearance and taste for applications such as chicken, fish, beef, and pork, allows moisture retention without added gums, and reduces the cost of secondary ingredients such as masking agents, bitter blockers, flavors, gums, and colors, resulting in a lower cost than animal meats.

[0033] A comparison of the present disclosure with prior art methods and products is shown in Table 1 below. [Table 1] EXAMPLES

[0034] The present disclosure will be more fully understood with reference to the following examples. It should be understood that the present disclosure is not necessarily limited to the examples set forth in this section.

[0035] Example 1. Liquid SBY and soy flour 70% by weight liquid SBY containing 20% ​​solids and 10-15% by dry weight RNA were mixed with 30% by weight soy flour containing 50% by dry weight protein and subjected to high moisture extrusion at a temperature of 150 degrees Celsius, a pressure of 20 bar, a speed of 400 RPM, and a duration of 2 minutes.

[0036] The resulting product had 57.8% moisture, 23.3% dry weight protein, and 0.089% RNA by dry weight of the product. Protein content was measured according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer and the percentage of residual RNA was calculated based on the RNA concentration. The product had a meaty flavor and a muscle-like fibrous texture as shown in Figure 1.

[0037] Example 2. Liquid SBY and Yellow Peas 40 wt% liquid SBY containing 20% ​​solids and 10-15% RNA by dry weight were mixed with 60 wt% yellow peas containing 24% protein by dry weight and subjected to extrusion at a temperature of 130 degrees Celsius, a pressure of 10 bar, and RPM of 400 for 1 minute.

[0038] The resulting product had 36.2% moisture, 18.4% dry weight protein, and 0.094% RNA by dry weight of the product. Protein content was measured according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer and the percentage of residual RNA was calculated based on the RNA concentration. The resulting product had a meaty flavor and fibrous texture similar to the veggie bacon bits of Figure 2.

[0039] Example 3. Chicken skewers, 22.2% SBY by dry weight 65% by weight liquid SBY containing 11% solids, 49.6% protein by dry weight, and 15% by weight dry solid SBY containing 51.2% protein by dry weight and 10-15% RNA by dry weight were mixed with 20% by weight soy flour containing 50.4% protein by dry weight and subjected to high moisture extrusion at a temperature of 150 degrees Celsius, a pressure of 20 bar, a speed of 400 RPM, and a duration of 2 minutes.

[0040] The chicken-like skewers were prepared according to the following instructions: 0.5 kg of SBY-based food was cut into 25 mm cubes and marinated in the refrigerator for 2-6 hours (Marinade: 2 tbsp miso, 1 / 4 cup lime juice, 1 tsp vegan fish sauce, 1 tsp soy sauce, 2 tsp honey, 1 thinly sliced ​​jalapeno, 1 tbsp roasted sesame oil). Vegetables and SBY-based food were skewered. Vegetables were crimini or shiitake mushrooms, sweet onion, and sweet pepper. Skewers were then grilled for 30 seconds on each side.

[0041] The resulting product had a light chicken-like taste with a miso-lime flavor and a muscle-like, fibrous texture as shown in Figure 3. The resulting product had 22.2% SBY by dry weight, 59.5% moisture content, 21.3% protein by dry weight, and 0.072% RNA. Protein content was measured according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer, and the percentage of residual RNA was calculated based on the RNA concentration.

[0042] Example 4. Hop-char Burger, 27.5% SBY by dry weight 70% by weight liquid concentrated SBY containing 25% solids, 49.6% protein by dry weight, and 10% by weight dry solid SBY containing 51.2% protein by dry weight and 10-15% RNA by dry weight were mixed with 20% by weight soy flour containing 50.4% protein and subjected to high moisture extrusion at a temperature of 150 degrees Celsius, a pressure of 20 bar, a speed of 400 RPM, and a duration of 2 minutes.

[0043] The Hop-char burger was prepared according to the following instructions: 1 pound of SBY base meat, 6 ounces of cooked shiitake mushrooms, 1 tablespoon of smoked paprika, 1 tablespoon of honey, 1 tablespoon of dark soy sauce, Irish moss equivalent to 2 small eggs, and salt and pepper at approximately 0.05% total weight were combined in a food processor until broken down but not completely blended. The mushrooms, spices, honey, soy sauce, and herbs were added and blended until a ground beef consistency was obtained. It was then transferred to a bowl and mixed with the egg replacer to a moisture content equivalent to fresh ground beef. It was then formed into 35 mm thick patties and cooked in a charbroiler.

[0044] The resulting product had a meaty mouthfeel, umami taste, and texture of ground beef as shown in Figure 4. The resulting product had 27.5% SBY by dry weight, 57.6% moisture content, 23.9% protein, and 0.089% RNA. Protein content was measured according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer, and the percentage of residual RNA was calculated based on the RNA concentration.

[0045] Example 5. Beef stew, 30% dry weight SBY 30% by weight of dry solid SBY containing 51.2% protein and 10-15% RNA by dry weight was mixed with 10% by weight soy protein isolate containing 90% protein by dry weight and water to obtain a 60% moisture mixture by weight. The mixture was subjected to high moisture extrusion at a temperature of 150 degrees Celsius, a pressure of 20 bar, a speed of 400 RPM, and a duration of 2 minutes.

[0046] Beef stew was prepared according to the following instructions: 1 pound of SBY-based meat cut into approximately 1 inch triangles, 8 ounces of yellow onion cut into large cubes, 8 ounces of carrots cut into 1 inch cubes or diagonally, 6 ounces of russet potatoes peeled and cut into large cubes, 1 / 2 cup tamari (or soy sauce), 3 1 / 2 cups of room temperature water, 3 tablespoons of raw sugar, 2 tablespoons of curry powder, 3-3.5 ounces of prepared curry roux, and 3 tablespoons of neutral oil (grapeseed, avocado, canola). To make the marinade, combine the tamari, sugar, curry powder, and 1 cup of water and whisk together until the sugar is dissolved. In a medium saucepan, sear the SBY-based meat in 2 tablespoons of oil for approximately 2 minutes on each side. Once browned, the food was added to the marinade and allowed to sit at room temperature for 10 minutes. Using the same pan, the remaining oil was added and the carrots and onions were sautéed over medium heat for approximately 3 minutes, stirring frequently. The potatoes were added and stirred. The roux was then crumbled in and stirred until it appeared evenly distributed. This took approximately 30 seconds. The remaining water (2 1 / 2 cups) was added, stirred and the entire mixture brought to a boil. Once boiling, the heat was reduced to low, covered and simmered for approximately 15 minutes, stirring frequently. At this point, a poke with a knife indicated that the potatoes and carrots were somewhat soft and done. Served with rice.

[0047] The resulting product had a strong beef flavor and a muscle-like fibrous texture as shown in Figure 5. The resulting product had 30% SBY by dry weight, 60% moisture content, 24.4% protein by weight, and 0.099% RNA. Protein content was measured according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer, and the percentage of residual RNA was calculated based on the RNA concentration.

[0048] Example 6. Pulled Pork, 40% SBY by dry weight 40% by weight of dry solid SBY containing 51.2% protein and 10-15% RNA by dry weight was mixed with 10% by weight soy protein isolate containing 90% by weight protein and water to obtain a 50% by weight moisture mixture. The mixture was then subjected to high moisture extrusion at a temperature of 150 degrees Celsius, a pressure of 20 bar, a speed of 400 RPM, and a duration of 2 minutes.

[0049] A pulled pork lemongrass veggie bowl was prepared according to the following instructions. One large bowl was made using the following ingredients: 4 ounces shredded SBY base meat, 1 cup cooked rice noodles, 1 / 3 cup shredded purple cabbage, 1 / 2 shredded mango, 5 snap peas, 4 little gem lettuce heads, 5 thinly sliced ​​red radish, some black sesame seeds, and a lime wedge. A marinade and dressing to make 2 cups was prepared with the following ingredients: 1 / 2 cup lime juice and lime zest, 2 tablespoons soy sauce, 1 / 3 cup fish sauce, 1 / 4 cup maple syrup, 1 / 4 oil, 4-8 cloves garlic, 2-3 stalks lemongrass (tender white parts only) minced, and 1 peeled and halved shallot. To make the marinade and dressing, the ingredients were combined in a blender and seasoned with salt and pepper. Divide the marinade in half and use 1 / 4 cup of the marinade to marinate the shredded SBY-based foods in a small bowl for 5 minutes. To assemble the bowls, heat a cast iron pan to very high heat. Grill the SBY-based foods until caramelized and crispy. Add more marinade if desired. Arrange all remaining fresh bowl ingredients in a large serving bowl. Place grilled SBY-based foods on top. Drizzle a few tablespoons of the remaining marinade on top.

[0050] The resulting product had a pronounced meaty flavor and muscle-like fiber, as shown in Figure 6. The resulting product had 40% SBY by dry weight, 50% moisture content, 29.5% protein, and 1.32% RNA. Protein content was determined according to AACC 46-30 and AOAC 992.15. RNA extraction was performed and RNA quantification was measured by spectrophotometer, and the percentage of residual RNA was calculated based on the RNA concentration.

[0051] Those skilled in the art will recognize that the methods, processes, systems, apparatus, components, devices, operations / acts, and objectives described herein, and the accompanying discussion, are used as examples for conceptual clarity, and various configuration modifications are contemplated. Thus, as used herein, the specific examples / embodiments described and the accompanying discussion are intended to be representative of their more general classes. In general, the use of any particular example is intended to be representative of its class, and non-inclusion of a particular component, device, operation / act, and objective should not be construed as limiting. While the present disclosure provides descriptions of various specific aspects for the purpose of illustrating various aspects of the present disclosure and / or its potential applications, it will be understood that variations and modifications will occur to those skilled in the art. Thus, the invention(s) described herein should not be understood to be more narrowly defined by the specific exemplary aspects provided herein, but at least as broad as they are claimed. Clause 1. A method for processing spent liquid brewer's yeast as a primary component and at least one secondary protein component into a food product suitable for safe human consumption, comprising: A method comprising subjecting a mixture of a first component and a second component to a heat treatment at a temperature above 90° C. at an elevated pressure of at least 8 bar for at least 1 minute. Clause 2. The method of clause 1, wherein the heat and pressure treatment is applied by extrusion. Clause 3. The method according to clause 1 or 2, wherein the temperature may vary from 90°C to 180°C, preferably 150°C. Clause 4. The method according to any one of clauses 1 to 3, wherein the pressure may vary from 8 to 150 bar, preferably 20 bar. Clause 5. The method according to any one of clauses 1 to 4, wherein the treatment time may vary from 1 to 5 minutes, preferably 2 minutes. Clause 6. The method according to any one of clauses 1 to 5, wherein the primary component is selected from spent distiller's yeast, liquid baker's yeast, liquid nutritional yeast, or surplus yeast from ethanol production. Clause 7. The method according to any one of clauses 1 to 6, wherein the primary components are derived from various strains of the class Saccharomycetes, such as Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, etc. Clause 8. The method according to any one of clauses 1 to 7, wherein the primary component is obtained by mixing dried spent brewer's yeast with a liquid. Clause 9. The method of any one of clauses 1 to 8, wherein the primary component may be debittered, autolyzed, or hydrolyzed. Clause 10. The method of any one of clauses 1 to 9, wherein the secondary protein component is selected from plant proteins, microbial proteins, fungal proteins, animal proteins, cultured proteins, in their native, concentrated or isolated form, or combinations thereof. Clause 11. The method of any one of clauses 1 to 10, wherein the secondary protein component may contain fat, carbohydrate, flavoring agent, coloring agent, calcium chloride, gum, lecithin, or combinations thereof. Clause 12. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 80% and the secondary protein component is about 20%. Clause 13. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 70% and the secondary protein component is about 30%. Clause 14. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 60% and the secondary protein component is about 40%. Clause 15. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 50% and the secondary protein component is about 50%. Clause 16. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 40% and the secondary protein component is about 60%. Clause 17. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 30% and the secondary protein component is about 70%. Clause 18. The method according to any one of clauses 1 to 11, wherein the proportion of spent liquid brewer's yeast is about 20% and the secondary protein component is about 80%. Clause 19. The method of any one of clauses 1 to 18, wherein the RNA content in the food is less than 4% of the protein dry weight of the food. Clause 20. The method according to any one of clauses 1 to 19, wherein the RNA content in the food is less than 2 g per serving. Article 21. Foodstuffs, 20% to 80% by weight of used brewer's yeast; at least one secondary protein component; A food product comprising 0.001 to 2.000 g of RNA. Clause 22. The product of clause 21, wherein the source of spent brewer's yeast is selected from spent brewer's yeast, spent distiller's yeast, surplus yeast from ethanol production, baker's yeast, nutritional yeast, or combinations thereof. Clause 23. The product according to any one of clauses 21-22, wherein the source of spent brewer's yeast is derived from various strains of the class Saccharomycetes, such as Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, etc. Clause 24. The product according to any one of clauses 21 to 23, wherein the spent brewer's yeast is used in a dried, concentrated, liquid form, or a combination thereof. Clause 25. The product of any one of clauses 21 to 24, wherein the spent brewer's yeast contains from about 10% to about 100% solids. Clause 26. The product according to any one of clauses 21 to 25, wherein the spent brewer's yeast source is debittered, autolyzed or hydrolyzed. Clause 27. The product of any one of clauses 21 to 26, wherein the secondary protein component is selected from vegetable proteins, microbial proteins, fungal proteins, animal proteins, cultured proteins, in their native, concentrated or isolated form, or combinations thereof. Clause 28. The product of any one of clauses 21 to 27, wherein the secondary protein component may contain fat, carbohydrate, flavoring agent, coloring agent, mineral, vitamin, gum, lecithin, or combinations thereof. Clause 29. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 80% and the secondary protein component is about 20%. Clause 30. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 70% and the secondary protein component is about 30%. Clause 31. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 60% and the secondary protein component is about 40%. Clause 32. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 50% and the secondary protein component is about 50%. Clause 33. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 40% and the secondary protein component is about 60%. Clause 34. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 30% and the secondary protein component is about 70%. Clause 35. The product according to any one of clauses 21 to 28, wherein the proportion of spent brewer's yeast is about 20% and the secondary protein component is about 80%. Clause 36. The product according to any one of clauses 21 to 35, wherein the RNA content in the food is less than 4% of the protein dry weight of the food. Clause 37. The product according to any one of clauses 21 to 36, wherein the RNA content in the food product is less than 2 g per serving. Clause 38. The product of any one of clauses 21 to 37, wherein the food product is a textured vegetable protein, a meat substitute, an application thereof, or a combination thereof. Article 39. A method for processing liquid yeast into food, comprising the steps of: thermomechanically processing a mixture comprising the liquid yeast and a secondary protein component using a temperature of at least 90 degrees Celsius and a high pressure of at least 8 bar to form a food product; The method, wherein the mixture comprises liquid yeast in the range of 40%-80% based on the total weight of the mixture, and the ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product. Clause 40. The method of clause 39, wherein the temperature is in the range of 90 degrees Celsius to 180 degrees Celsius, the high pressure is in the range of 8 bar to 150 bar, and the temperature and high pressure are applied together for a time in the range of 1 minute to 5 minutes. Clause 41. The method of clause 39 or 40, wherein the mixture comprises in the range of 40% to 80% by weight liquid yeast, based on the total weight of the mixture, for example 60% to 80% by weight, 65% to 70% by weight, 40% to 70% by weight, or 40% to 60% by weight, all based on the total weight of the mixture. Clause 42. The method of any one of clauses 39 to 41, wherein the mixture comprises a secondary protein component in the range of 20% to 60% by weight, based on the total weight of the mixture, for example 20% to 40% by weight, 20% to 50% by weight, or 40% to 60% by weight, all based on the total weight of the mixture. Clause 43. The method of any one of clauses 39 to 42, wherein the liquid yeast comprises spent brewer's yeast, spent distiller's yeast, baker's yeast, nutritional yeast, surplus yeast from ethanol production, or a combination thereof, e.g., the liquid yeast comprises spent brewer's yeast. Clause 44. The method according to any one of clauses 39 to 43, wherein the liquid yeast is obtained by mixing dry yeast with a liquid. Clause 45. The method of any one of clauses 39 to 44, wherein the secondary protein component comprises a plant protein, a microbial protein, a fungal protein, an animal protein, a cultured protein, or a combination thereof, and the secondary protein is in a native form, a concentrated form, an isolated form, or a combination thereof. Clause 46. The method of any one of clauses 39 to 45, wherein the thermomechanical treatment comprises an extrusion process, a shear cell process, or a combination thereof, for example, the thermomechanical treatment comprises an extrusion process. Clause 47. A food product formed by the method of any one of clauses 39 to 46. Article 48. Foodstuffs, At least 20% by weight of yeast, based on the dry weight of the food product; 1. A food product having a ribonucleic acid (RNA) content of less than 4% by weight, based on the dry weight of the food product, for example, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, or 0.14% by weight or less, all based on the dry weight of the food product. Clause 49. The food of clause 48, wherein the liquid yeast comprises spent brewer's yeast, spent distiller's yeast, baker's yeast, nutritional yeast, surplus yeast from ethanol production, or combinations thereof, e.g. the liquid yeast comprises spent brewer's yeast. Clause 50. The food product of clause 48 or 49, further comprising at least 20% by weight of a secondary protein component, based on the total weight of the food product, the secondary protein component comprising a vegetable protein, a microbial protein, a fungal protein, an animal protein, a cultured protein, or a combination thereof, and the secondary protein is in a native form, a concentrated form, an isolated form, or a combination thereof. Clause 51. The meat substitute of clause 50, wherein the food product is produced by thermomechanically treating a mixture comprising liquid yeast and a second protein component. Clause 52. The food product of clause 51, wherein the liquid yeast comprises a solids content in the range of 8% by weight to 25% by weight, based on the total weight of the liquid yeast, for example 8% by weight to 11% by weight or 15% by weight to 25% by weight, all based on the total weight of the liquid yeast. Clause 53. The method of clause 51 or 52, wherein the thermomechanical treatment comprises an extrusion process, a shear cell process, or a combination thereof, for example, the thermomechanical treatment comprises an extrusion process. Clause 54. A food product according to any one of clauses 51 to 53, wherein the mixture comprises liquid yeast in the range of 40% to 80% by weight, based on the total weight of the mixture, for example 60% to 80% by weight, 65% to 70% by weight, 40% to 70% by weight, or 40% to 60% by weight, all based on the total weight of the mixture. Clause 55. A food product according to any one of clauses 48 to 54, wherein the food product comprises in the range of 10% by weight to 20% by weight of yeast-derived protein, based on the total dry weight of the food product.

[0052] Any patent, publication, or other disclosure material identified herein is incorporated herein by reference in its entirety unless otherwise indicated, but is incorporated herein only to the extent that the incorporated material does not conflict with existing definitions, descriptions, or other disclosure material expressly set forth herein. Thus, and to the extent necessary, the express disclosure set forth herein supersedes any conflicting material incorporated herein by reference. Any material, or portion thereof, that is said to be incorporated herein by reference but that conflicts with existing definitions, descriptions, or other disclosure material set forth herein, is incorporated only to the extent that no conflict occurs between the incorporated material and the existing disclosure material. Applicant reserves the right to amend this specification to explicitly recite any subject matter, or portion thereof, incorporated herein by reference.

[0053] References throughout this specification to "various examples," "several examples," "one example," or "examples" mean that a particular feature, structure, or characteristic described in connection with an example is included in at least one example. Thus, appearances of phrases such as "in various examples," "in several examples," "in one example," or "in an example" in places throughout this specification do not necessarily all refer to the same example. Furthermore, particular features, structures, or characteristics may be combined in any suitable manner in one or more examples. Thus, a particular feature, structure, or characteristic illustrated or described in connection with one example may be combined, in whole or in part, with, but not limited to, features, structures, or characteristics of one or more other examples. Such modifications and variations are intended to be included within the scope of the examples of the present invention.

[0054] As used herein, unless otherwise indicated, all numerical parameters should be understood in all instances to be preceded and modified by the term "about," where the numerical parameters have the inherent variability characteristic of the underlying measuring technique used to determine the numerical value of the parameter. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter set forth herein should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

[0055] All ranges recited herein include the recited range endpoints. For example, the range "1 to 10" includes the endpoints 1 and 10. Also, any numerical range recited herein includes all subranges contained within the recited range. For example, the range "1 to 10" includes all subranges between (and including) the recited minimum of 1 and the recited maximum of 10, i.e., having a minimum of 1 or more and a maximum of 10 or less. Any maximum numerical limitation recited herein is intended to include all lower numerical limitations subsumed therein, and any minimum numerical limitation recited herein is intended to include all higher numerical limitations subsumed therein. Accordingly, applicants reserve the right to amend this specification, including the claims, to explicitly recite any subranges subsumed within an expressly recited range. All such ranges are inherently described herein.

[0056] The grammatical articles "a," "an," and "the," as used herein, unless otherwise indicated, are intended to include "at least one" or "one or more," even if "at least one" or "one or more" is expressly used in a particular instance. Accordingly, the foregoing grammatical articles are used herein to refer to one or more than one (i.e., "at least one") of the particular identified elements. Furthermore, unless the context of usage requires otherwise, the use of a singular noun includes the plural and the use of a plural noun includes the singular.

[0057] As used herein, all percentages (eg, percent protein by weight, percent protein, percent moisture) should be understood to be based on weight unless otherwise indicated.

[0058] Those skilled in the art will recognize that the methods, processes, systems, apparatus, components, devices, operations / acts, and objectives described herein, and the accompanying discussion, are used as examples for conceptual clarity, and various configuration modifications are contemplated. Thus, as used herein, the specific examples / embodiments described and the accompanying discussion are intended to be representative of their more general classes. In general, the use of any particular example is intended to be representative of its class, and non-inclusion of a particular component, device, operation / act, and objective should not be construed as limiting. While the present disclosure provides descriptions of various specific aspects for the purpose of illustrating various aspects of the present disclosure and / or its potential applications, it will be understood that variations and modifications will occur to those skilled in the art. Thus, the invention(s) described herein should not be understood to be more narrowly defined by the specific exemplary aspects provided herein, but at least as broad as they are claimed.

[0059] References 1.Dietary Guidelines for Americans,Ninth edition,2020 https: / / www.dietaryguidelines.gov 2.USDA Food Availability(Per Capita)Data System,2021 https: / / www.ers.usda.gov / data-products / food-availability-per-capita-data-system / 3.JCEdozien et al.Effects of high levels of yeast feeding on uric acid metabolism of young men.Nature vol228,1970 4.Marson,G.V.;Saturno,R.P.;Comunian,T.A.;Consoli,L.;Machado,M.T.D.C.;Hubinger,M.D.Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material.Food Res.Int.2020,136,109365. 5.Canepa,A.;Pieber,M.;Romero,C.;Toha,J.C.A method for large reduction of the nucleic acid content of yeast.Biotechnol.Bioeng.1972,14,173-177. 6.Trevelyan,W.E.Chemical methods for the reduction of the purine content of baker’s yeast,a form of single-cell protein.J.Sci.Food Agric.1976,27,225-230. 7.Steven H.V.Cornet,Silvia J.E.Snel,Floor K.G.Schreuders,Ruud G.M.van der Sman,Michael Beyrer & Atze Jan van der Goot(2021):Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking,Critical Reviews in Food Science and Nutrition,DOI:10.1080 / 10408398.2020.1864618

Claims

1. 1. A method for processing liquid yeast into a food product, comprising: thermomechanically processing a mixture comprising a liquid yeast and a secondary protein component using a temperature of at least 90 degrees Celsius and a high pressure of at least 8 bar to form said food product; The method, wherein the mixture comprises 40% to 80% of the liquid yeast based on the total weight of the mixture, and the ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

2. 10. The method of claim 1, wherein the temperature is in the range of 90 degrees Celsius to 180 degrees Celsius, the elevated pressure is in the range of 8 bar to 150 bar, and the temperature and elevated pressure are applied together for a time in the range of 1 minute to 5 minutes.

3. 2. The method of claim 1, wherein the mixture comprises in the range of 40% to 80% by weight of liquid yeast based on the total weight of the mixture, for example, 60% to 80% by weight, 65% to 70% by weight, 40% to 70% by weight, or 40% to 60% by weight, all based on the total weight of the mixture.

4. 2. The method of claim 1, wherein the mixture comprises the secondary protein component in the range of 20% to 60% by weight based on the total weight of the mixture, for example, 20% to 40% by weight, 20% to 50% by weight, or 40% to 60% by weight, all based on the total weight of the mixture.

5. 10. The method of claim 1, wherein the liquid yeast comprises spent brewer's yeast, spent distiller's yeast, baker's yeast, nutritional yeast, surplus yeast from ethanol production, or a combination thereof, e.g., the liquid yeast comprises spent brewer's yeast.

6. 2. The method of claim 1, wherein the liquid yeast is obtained by mixing dry yeast with a liquid.

7. 10. The method of claim 1, wherein the secondary protein component comprises a plant protein, a microbial protein, a fungal protein, an animal protein, a cultured protein, or a combination thereof, and the secondary protein is in a native form, a concentrated form, an isolated form, or a combination thereof.

8. The method of claim 1 , wherein the thermomechanical treatment comprises an extrusion process, a shear cell process, or a combination thereof, e.g., the thermomechanical treatment comprises an extrusion process.

9. A food product formed by the method of any one of claims 1 to 8.

10. A food product, At least 20% by weight of yeast, based on the dry weight of the food product; a ribonucleic acid (RNA) content of less than 4% by weight based on the dry weight of the food, for example, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, or 0.14% by weight or less, all based on the dry weight of the food.

11. 11. The food product of claim 10, wherein the liquid yeast comprises spent brewer's yeast, spent distiller's yeast, baker's yeast, nutritional yeast, surplus yeast from ethanol production, or a combination thereof, e.g., the liquid yeast comprises spent brewer's yeast.

12. 11. The food product of claim 10, further comprising at least 20% by weight of a secondary protein component, based on the total weight of the food product, wherein the secondary protein component comprises a plant protein, a microbial protein, a fungal protein, an animal protein, a cultured protein, or a combination thereof, and wherein the secondary protein is in a native form, a concentrated form, an isolated form, or a combination thereof.

13. 13. The meat substitute of claim 12, wherein the food product is produced by thermomechanically processing a mixture comprising liquid yeast and the second protein component.

14. 14. The food product of claim 13, wherein the liquid yeast comprises a solids content in the range of 8% to 25% by weight, based on the total weight of the liquid yeast, for example, 8% to 11% by weight or 15% to 25% by weight, all based on the total weight of the liquid yeast.

15. The method of claim 13 , wherein the thermomechanical treatment comprises an extrusion process, a shear cell process, or a combination thereof, e.g., the thermomechanical treatment comprises an extrusion process.

16. 14. The food product of claim 13, wherein the mixture comprises liquid yeast in the range of 40% to 80% by weight based on the total weight of the mixture, such as 60% to 80% by weight, 65% to 70% by weight, 40% to 70% by weight, or 40% to 60% by weight, all based on the total weight of the mixture.

17. 11. The food product of claim 10, wherein the food product comprises in the range of 3% to 20% by weight of the yeast-derived protein, based on the total dry weight of the food product.

18. 18. The food product of any one of claims 10 to 17, wherein the food product comprises a textured vegetable protein, a meat substitute, an application thereof, or a combination thereof.

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