Compositions and methods for masking off-notes in consumer products

Abstract

A masking composition for masking off-notes of non-animal-derived proteins is provided, comprising: (a) a mixture of a Labiatae extract and vitamin C, wherein the ratio of the extract to vitamin C is 1:1 to 1:20; (b) one or more peptides; (c) an extract obtained or obtainable from a plant of the genus Coffea; (d) an umami-imparting modifier; and (e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweeteners, esters, sweeteners, lactones, juice derivatives, and combinations thereof.

Description

[Technical Field]

[0001] Technical Field The present disclosure relates to methods for suppressing off-notes of non-animal derived proteins contained in consumables, and more particularly, to flavor compositions and consumables comprising specific off-note blocking compounds and masking agents that improve the organoleptic properties of chickpea-derived protein-containing consumables. [Background technology]

[0002] background The use of non-animal proteins in food products to replace not only animal ingredients such as eggs or milk, but also meat, is becoming increasingly important due to the benefits of protein in the diet. While consumers expect their food and beverage products to have multifunctional benefits, they also have high expectations that these products will provide excellent taste along with efficacy in terms of health benefits. Because each type of protein has its own unique flavor, incorporating them into food and beverage products can result in unique flavors that are perceived as unappealing. For example, products made from plant proteins such as chickpeas exhibit flavor profiles that can be grassy, ​​bean-like, green, earthy, nutty, and / or bitter. Chickpeas, also known as garbanzo beans, are the second most important legume crop in the world. Chickpeas are an annual legume cultivated in many countries around the world and are native to the Mediterranean region. Due to their high nutritional value, they have become a part of the diet in many developing and developed countries around the world. Chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium, and are also rich in iron, vitamin B-6, and magnesium. Not only are chickpeas a valuable source of protein, vitamins, and minerals, they are also high in fiber, low in fat, and have been shown to have several health benefits (including reducing damaging cholesterol).

[0003] Additionally, food scientists have devoted considerable time to developing methods for preparing acceptable meat-like food applications from a wide variety of non-animal proteins, such as beef, pork, poultry, fish, and other seafood analogs. One such approach is texturization into fibrous meat analogs, for example, by extrusion processing. The resulting meat analog products exhibit improved meat-like visual appearance and improved eating texture. Therefore, there remains a need for products containing non-animal proteins, such as chickpea-derived proteins, that have improved flavor with fewer off-notes. Summary of the Invention

[0004] overview In one embodiment, a masking composition for masking off-notes of non-animal-derived proteins comprises: a) a mixture of Lamiaceae extract and vitamin C, wherein the mixture ratio of the extract to vitamin C is 1:1 to 1:20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the genus Coffea; d) an umami-imparting modifier; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browning agents, esters, sweeteners, lactones, juice derivatives, and combinations thereof.

[0005] In another embodiment, the consumable comprises a non-animal protein, a mixture of Labiatae extract with vitamin C, wherein the ratio of the extract to vitamin C is 1:1 to 1:20; one or more peptides, an extract obtained or obtainable from a plant of the genus Coffea; an umami-imparting modifier; one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives, and combinations thereof; and a flavorant.

[0006] In yet another embodiment, a masking composition for masking off-notes of non-animal-derived proteins comprises: a) a mixture of Labiatae extract and vitamin C (the extract and vitamin C having a mixing ratio of 1:1 to 1:5); and b) green coffee extract.

[0007] These and other features, aspects and advantages of particular embodiments will become apparent to those of ordinary skill in the art from reading this disclosure.

[0008] Detailed Description The following text sets forth a broad description of the numerous different aspects of the present disclosure. The description is intended to be illustrative only and does not describe every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step, or methodology described herein can be omitted, combined with, or substituted in whole or in part with any other feature, characteristic, component, composition, ingredient, product, step, or methodology described herein. Numerous alternative embodiments can be implemented using either current technology or technology developed after the filing date of this patent, and these would be encompassed within the scope of the claims. All publications and patents cited herein are incorporated by reference.

[0009] The present disclosure relates to the surprising discovery that adding a masking composition to a consumable product comprising a non-animal derived protein can provide the consumable product with an improved flavor profile, as unpleasant flavors are suppressed or at least reduced.

[0010] In another aspect, the present disclosure relates to the surprising discovery that adding a masking composition comprising a mixture of Labiatae extract and vitamin C to a consumable product comprising non-animal protein can provide a consumable product with an improved flavor profile, as unpleasant flavors are suppressed or at least reduced.

[0011] "Non-animal protein" includes, but is not limited to, grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legumes or pulses, beans such as soybeans, mung beans, broad beans, lima beans, runner beans, kidney beans, navy beans, mung beans, etc.), peas (such as green peas, yellow peas, chickpeas, pigeon peas, cowpeas, and black-eyed peas, etc.), sesame seeds, garbanzo beans, Proteins prepared from raw materials including potatoes, lentils, and lupins; seeds and oilseeds (black mustard, India mustard, rapeseed, canola, safflower, safflower seeds, flax seeds, hemp seeds, poppy seeds, pumpkin, chia, sesame); nuts (almonds, walnuts, brazil nuts, macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, peanuts, pistachios, and ginkgo nuts); algae (kelp, wakame seaweed, spirulina, chlorella); and mycoproteins and / or fungal proteins.

[0012] The term "off-note" refers to an unpleasant aftertaste that develops over time after consumption of a consumable product.

[0013] One of the most important criteria for consumer acceptance of food is flavor. Proteins, although they have little flavor of their own, affect flavor perception. Protein ingredients both impart undesirable off-notes to foods and reduce the perceived impact of desirable flavorants. The present inventors have surprisingly discovered that a combination of Labiatae extract and vitamin C has the effect of masking or modifying the undesirable off-note(s) of chickpea-derived protein. In response to this, the applicant has developed a composition that makes it possible to provide products containing non-animal protein ingredients and chickpea-derived protein with reduced off-notes and an improved flavor profile.

[0014] In another aspect, the present inventors have surprisingly discovered that a combination of Labiatae extract and vitamin C has the effect of masking or modifying the undesirable off-note(s) of non-animal-derived proteins. In response, the present applicant has developed a composition that makes it possible to provide non-animal protein ingredients and non-animal protein-containing products with reduced off-notes and improved flavor profiles.

[0015] According to the present disclosure, the masking composition may include: a) a mixture of Labiatae extract and vitamin C, wherein the ratio of the extract to vitamin C is 1:1 to 1:20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the genus Coffea; d) an umami-imparting modifier; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweeteners, esters, sweeteners, lactones, juice derivatives, and combinations thereof. The masking composition may also include other optional ingredients for specific applications.

[0016] The masking composition of the present disclosure may be used in a wide variety of consumables or applications and is not limited to any specific physical state or product form. According to the present disclosure, the term "consumable" refers to a product intended for consumption by a subject, typically via the oral cavity (although non-oral means such as inhalation are also possible), for at least one of the purposes of pleasure, nutrition, or health and wellness benefits. Consumables may exist in any form, including, but not limited to, liquids, solids, semisolids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, syrups, aerosols, and sprays. The term also refers to, for example, dietary and nutritional supplements. Consumables include compositions that are placed in the oral cavity for a period of time before disposal but are not swallowed. They may be placed in the mouth before consumption or may be held in the mouth for a period of time before disposal.

[0017] Broadly, consumables include, but are not limited to, food products of all kinds, confectionery products, baked products, sweet products, savory products, fermented products, dairy products, beverages, oral care products, nutraceuticals and pharmaceuticals.

[0018] Exemplary food products include, but are not limited to, refrigerated snacks, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, nutritional drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, refrigerated ready meals, dinner meals Includes: meat analogues, frozen pizza, refrigerated pizza, soup, canned soup, dehydrated soup, instant soup, refrigerated soup, UHT soup, frozen soup, pasta, canned pasta, dried pasta, refrigerated / fresh pasta, noodles, somen, instant noodles, instant noodles in cups / bowls, instant noodles in pouches, refrigerated noodles, snack noodles, dried foods, dessert mixes, sauces, dressings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0019] Exemplary confectionery products include, but are not limited to, chewing gum (including sweetened gum, sugarless gum, functional gum, and bubble gum), center-fill confectionery, chocolate and other chocolate confectionery, medicated confectionery, lozenges, tablets, troches, mints, standard mints, power mints, chewy candy, hard candy, boiled candy, breath care and other oral care films or strips, candy canes, lollipops, gummies, jellies, fudge, caramel, hard and soft sugar-coated products, toffee, taffy, licorice, gelatin candy, gumdrops, jelly beans, nougat, fondant, combinations of one or more of the above, and edible flavor compositions incorporating one or more of the above.

[0020] Exemplary baked products include, but are not limited to, alfajores, bread, packaged / industrial bread, unpackaged / artisan bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes.

[0021] Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat ("rte") cereals, family breakfast cereals, flakes, muesli, other ready-to-eat cereals, children's breakfast cereals, and hot cereals.

[0022] Exemplary savory products include, but are not limited to, salty snacks (potato chips, crisps, nuts, tortilla-tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwave popcorn, pork rings, nuts, crackers, cracker snacks, breakfast cereals, meats, aspic, cured meats (ham, bacon), lunch / breakfast meats (hot dogs, cold cuts, sausages), tomato products, margarine, peanut butter, soups (clear, canned, cream, instant, ultrahigh temperature (UHT)), canned vegetables, and pasta sauces.

[0023] Exemplary dairy products include, but are not limited to, cheese, cheese sauce, cheese-based products, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multipack dairy ice cream, multipack water ice cream, takeaway ice cream, takeaway dairy ice cream, ice cream dessert bulk ice cream, takeaway water ice cream, frozen yogurt, artisan ice cream, dairy products, milk, fresh / pasteurized milk, full-fat fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long-life / uht milk, full-fat long-life / uht milk, semi-skimmed long-life / uht milk, non-fat long-life Includes if / uht milk, goat's milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored dairy drinks, dairy-only flavored dairy drinks, flavored dairy drinks with juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whitener, milk powder, flavored milk powder, cream, yogurt, plain / natural yogurt, flavored yogurt, yogurt with fruit, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, refrigerated and shelf-stable desserts, dairy-based desserts, and soy-based desserts.

[0024] Exemplary beverages include, but are not limited to, flavored waters, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-based drinks (including fruit and vegetable), milk-based drinks, gel drinks, carbonated or non-carbonated drinks, powdered drinks, alcoholic or non-alcoholic drinks, and ready-to-drink liquid formulations of these beverages.

[0025] Exemplary fermented food products include, but are not limited to, cheese and cheese products, meat and meat products, soybeans and soybean products, fish and fish products, grains and grain products, fruits and fruit products.

[0026] In some embodiments, the consumable, e.g., meat analog, comprises a high concentration of chickpea-derived protein, the total amount of protein based on the total weight of the consumable being from about 1% to about 20% by weight, or from 2% to about 15% by weight, or from about 2% to about 12% by weight, or from about 3% to about 10% by weight, or from about 4% to about 8% by weight, or from about 5% to about 7% by weight, or any percentage range or specific percentage within these ranges.

[0027] According to the present disclosure, masking agents are used in combination to produce compositions suitable for masking or modifying undesirable off-note(s) in non-animal-derived proteins, such as chickpeas. Masking undesirable flavor notes has been a long-standing practice in food and beverage development. Historically, more sugar or fat has been used to mask bitterness or adjust flavor perception. Flavorists have simply "over-flavored" products to mask unpleasant flavors. These traditional methods are far from satisfactory, especially for health-conscious consumers for whom reducing fat and sugar is a common goal.

[0028] Non-animal-derived proteins, such as chickpeas, provide undesirable off-notes. In particular, undesirable off-notes include beany, bitter, grassy, ​​astringent, earthy, limey, and rancid off-notes. The term "off-note" refers to unpleasant flavors and aftertastes that develop over time after consumption of a consumable product. The addition of a masking agent blocks, masks, or modifies the off-notes, making them less noticeable or less noticeable. Non-animal-derived proteins, such as chickpeas, lose their beany, bitter, grassy, ​​astringent, earthy, limey, and rancid tastes.

[0029] As used herein, the term "Lamiaceae extract" refers to For example, it may refer to extracts from plants of the Lamiaceae family (Lamiaceae materials), such as rosemary, sage, oregano, thyme, mint, and the following genera: salvia (such as Salvia Apiana and Salvia officinalis), rosemary (such as Rosmarinus officinalis), Lepechinia, oregano (Oreganum), thyme (such as Thymus vulgaris), Hyssopus, and mixtures thereof.

[0030] The Labiatae material used to extract the Labiatae extract may be any part of the plant, such as leaves or roots. The Labiatae material may be processed prior to extraction, for example, washed, dried, milled, or ground. Specific solvents that can be used in the extraction process include water, alcohol (e.g., methanol, ethanol), acetone, ethyl acetate, hexane, dichloromethane, and mixtures thereof, such as alcohol / water mixtures (e.g., mixtures of methanol and water). For example, extraction solvents include water, mixtures of water and alcohol (with an alcohol content of about 1% to about 99% in water, e.g., about 30% to about 75% alcohol in water, or about 30% to about 50% alcohol in water, e.g., about 35% to about 40% alcohol in water), or alcohol. Specific examples of alcohols include ethanol (EtOH) and methanol (MeOH).

[0031] In certain embodiments, the extraction solvent may be a methanol-water mixture, such as about 30% to about 90% methanol in water, or about 30% to about 50% methanol in water. For example, from about 50% to about 80% ethanol in water. In a preferred embodiment, the extraction solvent is a methanol-water mixture containing about 75% methanol and about 25% water.

[0032] The term "acetone extract" as used herein refers to an extract obtained from any member of the Lamiaceae family (e.g., rosemary, salvia, etc.) when the plant (especially the leaves) is extracted using acetone as the only solvent. The term "alcoholic extract" as used herein refers to an extract obtained from a Lamiaceae family when the plant (especially the leaves) is extracted using alcohol as the only solvent, for example, 100% methanol and / or 100% ethanol. The term "aqueous-alcoholic extract" as used herein refers to an extract obtained from a Lamiaceae family (e.g., rosemary, salvia, etc.) when the plant is extracted using a mixture of water and alcohol, for example, about 1% to about 99% alcohol (e.g., ethanol, methanol) in water. Such an extract will be referred to as an aqueous-ethanolic extract.

[0033] Detailed procedures for preparing rosemary extract are described in US Pat. No. 5,859,293 (PCT WO96 / 34534), which is incorporated herein by reference in its entirety. For example, the process for extraction and isolation of the extract of the present invention may include the following steps: (i) extraction of Labiatae leaves (such as rosemary and / or salvia, which may be crushed) with a suitable solvent (such as acetone or ethanol); (ii) evaporation of the solvent; and, if necessary, (iii) Purification of the extract (e.g., by chromatography).

[0034] In some embodiments, the temperature for extraction ranges from about 20°C to about 100°C. In particular embodiments, the temperature for extraction ranges from about 50°C to about 70°C. Typically, the ratio of plant material to solvent mixture used in the extraction process varies from about 1:1 to about 1:10, e.g., from about 1:3 to about 1:8, on a grams to milliliters basis. The incubation period (i.e., the period during which the plant material is in contact with the solvent) is typically from about 2 hours to about 24 hours.

[0035] Mechanical energy can be applied during the extraction process. Applying mechanical energy helps homogenize the mixture, changes the physical structure of the starting biological material, and increases the extraction yield of phenolic diterpenes. The amount of mechanical energy applied in the method depends on which step it is applied in, the type of Labiatae material, the amount of starting material used in the mixture, the pH of the mixture, and the temperature of the mixture. The amount of mechanical energy can also affect the amount of time required to complete the extraction.

[0036] For example, the Labiatae material (such as rosemary and / or salvia) and the extraction solution (such as acetone or ethanol) may be mixed using techniques known in the art, such as stirring, maceration, percolation, or infusion, e.g., using magnetic or mechanical stirring.

[0037] Stirring can be carried out at any suitable number of revolutions per minute (rpm), for example, stirring can be carried out at about 1 rpm to about 10 rpm, or about 50 rpm to about 500 rpm. In the case of mechanical stirring, this is typically carried out at about 1 rpm to 500 rpm, for example, about 10 rpm to about 200 rpm.

[0038] Devices that apply mechanical energy include pumps, refiners, homogenizers, extruders, lobe pumps, and / or centrifugal pumps. The mixture can be circulated in a closed-loop system that includes a pressure vessel (capable of containing the heated solvent mixture), a reflux vessel, a heat exchanger such as a shell-and-tube heat exchanger, and a pump that recirculates the heated mixture back to the vessel, which can make multiple passes through the pump.

[0039] After incubating the Labiatae material (such as rosemary and / or salvia leaves) and solvent, the solvent is separated from the remaining Labiatae material by any suitable separation technique known in the art (e.g., filtration, etc.).

[0040] An additional filtration step may also be used. The solvent may be partially or completely removed by any method known in the art, such as centrifugation, rotary evaporation, solvent evaporation, or liquid-liquid solvent exchange.

[0041] A further filtration step can also be used. For example, in one embodiment, aqueous sodium carbonate (Na2CO3) can be added to dissolve carnosic acid and other organic acids, precipitating base-insoluble substances. The solution can be filtered to separate the solids, and the filtrate can be further concentrated under reduced pressure. In a further step, after final concentration is achieved, phosphoric acid (H3PO4) can be added to precipitate acid-insoluble substances (including carnosic acid, carnosol, and carnosine derivatives) from the concentrated solution. Furthermore, the resulting product can be filtered, after which the solid precipitate can be separated from the liquid and washed with water to remove impurities. Sterilization methods can be applied at any stage of extraction.

[0042] In some embodiments, Labiatae extract is rich in phenolic diterpenes.As used herein, the term "phenolic diterpenes" can refer to carnosic acid, carnosol, methylcarnosate, and other phenolic diterpene derivatives (rosmanol, isolosmanol, 11,12-di-O-methylisorosmanol, 12-O-methylcarnosic acid, rosmanol-9-ethyl ether, silsimaritin, methylated monooxygenated products of carnosic acid, genkwanin, epirosmanol, epiisorosmanol, carnosic acid derivatives, epirosmanol ethyl ether, cryptotanshinone), and mixtures thereof.

[0043] In one embodiment, the extract obtained or obtainable from a plant of the Lamiaceae family may be present in the composition in an amount of about 0.0001% to about 0.1%, for example, about 0.0005% to about 0.010%, by weight of the composition.

[0044] In one embodiment, a masking composition according to the present disclosure may include at least one Labiatae extract (such as a rosemary extract and / or a salvia extract) containing at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 15%, or at least about 20% of one or more phenolic diterpenes, such as those described above. In one embodiment, the Labiatae extract(s) of the composition of the present disclosure include carnosic acid and / or carnosol. In some embodiments, the composition may contain about 1% to about 10% by weight of the final composition, e.g., about 8%, of carnosic acid.

[0045] According to the present disclosure, the Lamiaceae extract is combined with vitamin C. Vitamin C is a water-soluble vitamin necessary for normal growth and development, as it is required for the growth and repair of tissues in the body. For example, it is necessary for the formation of collagen and cartilage (important proteins used to build skin, scar tissue, tendons, ligaments, and blood vessels). Vitamin C is also an antioxidant that reduces damage caused by free radicals. Antioxidants remove destructive free radicals from the body before they cause tissue damage that can lead to chronic diseases such as heart disease and cancer. Vitamin C may be present in the compositions disclosed herein as ascorbic acid. The compositions disclosed herein may contain vitamin C in an amount of about 0.0001% to about 0.2%, e.g., about 0.005% to about 0.2%, by weight of the composition.

[0046] In one embodiment, the masking composition comprises a mixture of Labiatae extract (such as rosemary extract) and vitamin C, with the ratio of the extract to vitamin C being 1:1 to 1:20, for example 1:10, 1:5, or 1:2.

[0047] According to one embodiment, a masking agent suitable for use in accordance with the present disclosure comprises a peptide material. In one embodiment, the term "peptide material" is understood to refer to a protein hydrolysate, which may include a certain amount of free amino acids resulting from hydrolysis, as well as any type of peptide, which may vary in length. The protein raw material is hydrolyzed with one or more hydrolases. In one example, an enzyme preparation with low exopeptidase activity is used to minimize the release of free amino acids and improve the taste profile of the protein hydrolysate. In one embodiment, the peptide material has a molecular weight of about 150 to about 10,000 daltons, and in another embodiment, about 200 to about 5,000 daltons. Furthermore, the peptide material may be present in an amount of about 0.0001% to about 0.5%, about 0.0005% to about 0.2%, about 0.05% to about 0.5%, about 0.1% to about 0.2%, or any individual number within the range, by weight of the masking composition. In one example, the peptide material may be derived from pea protein. In another example, the peptide material may be derived from rice protein. In another example, the peptide material may be derived from soy protein.

[0048] In certain embodiments, the peptide material is subjected to enzymatic hydrolysis, in which the peptide is contacted with one or more enzyme(s) under conditions and for a period of time suitable for the enzyme(s) to at least partially degrade the peptide. All enzymes should be food grade.

[0049] In one embodiment, the enzyme(s) used for enzymatic hydrolysis can be selected from, for example, proteases. Proteases catalyze the hydrolysis of proteins and peptides. Proteases include, for example, proteinases, which hydrolyze proteins to form small peptides, and peptidases, which further hydrolyze small peptides to form amino acids. The proteases can have, for example, endopeptidase activity (attacking internal peptide bonds) and / or exopeptidase activity (attacking peptide bonds at the termini of proteins or peptides, for example, amino- or carboxypeptidases).

[0050] Proteolytic enzymes include, for example, proteases, peptidases, glutaminases (e.g., L-glutamine-amide-hydrolase (EC 3.5.1.2)), endoproteases, serine endopeptidases, subtilisin peptidases (EC 3.4.21.62), serine proteases, threonine proteases, cysteine ​​proteases, aspartic acid proteases, glutamic acid proteases, trypsin, chymotrypsin (EC 3.4.21.1), pepsin, papain, and elastase.

[0051] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by EC number (Enzyme Accession Number), with each class containing a variety of known enzymes for a certain reaction type. EC 3.4 contains enzymes that act on peptide bonds (peptidases / proteinases), and EC 3.5 contains enzymes that act on carbon-nitrogen bonds other than peptide bonds. EC 3.4 contains enzymes that act on peptide bonds (peptidases / proteinases), and EC 3.5 contains enzymes that act on carbon-nitrogen bonds other than peptide bonds.

[0052] Examples of EC 3.4 include, for example, aminopeptidases (EC 3.4.11), dipeptidases (3.4.13), dipeptidyl-peptidases (3.4.14), peptidyl-dipeptidases (3.4.15), serine-carboxypeptidases (3.4.16), metallocarboxypeptidases (3.4.17), cysteine-carboxypeptidases (3.4.18), and the like. carboxypeptidase (3.4.18), omega-peptidase (3.4.19), serine-endopeptidase (3.4.21), cysteine-endopeptidase (3.4.22), aspartate-endopeptidase (3.4.23), metalloendopeptidase (3.4.24), threonine-endopeptidase (3.4.25).

[0053] Examples of EC 3.5 include, but are not limited to, proteolytic enzymes that cleave at linear amides (3.5.1), such as, but not limited to, glutaminase (EC 3.5.1.2).

[0054] A variety of proteolytic enzymes suitable for food-grade applications are commercially available from, for example, Novozymes, Amano, Biocatalysts, Bio-Cat, Valley Research (now a subsidiary of DSM), EDC (Enzyme Development Corporation), and other suppliers. Some examples include: Neutrase (R) , Alcalase (R) , Protamex (R) , and Flavorzyme®, (available from Novozymes); Promod (R) Series: e.g. 215P, 439L, 523MDP, 782MDP, 845MDP and 903MDP, Flavorpro (R) 937MDP, 852MDP, 795MDP, 766MDP, 750MDP, P523MDP (available from Biocatalysts); Protein PC10, Umamizyme (R), Peptidase R (or 723), Protease A, Protease M, Protease N, Protease P, and Thermoase GL30 (available from Amano); Validase (R) AFP and Validase (R) FPII (available from Valley Research); fungal proteases, exoproteases, papain, bromelain, and Enzeco proteases and peptidases (R) Series (available from EDC).

[0055] Enzymatic hydrolysis is carried out under conditions suitable for all enzymes involved. As will be apparent to those skilled in the art, the temperature and pH should be within a suitable range for the desired degree of hydrolysis to occur. The length of incubation can vary, with shorter incubation times being required for conditions closer to optimal conditions. Necessary ions may be present if necessary or beneficial for the selected enzyme. Agitation of the incubated mixture, e.g., stirring (e.g., at 50-500 rpm or 100-200 rpm), can improve hydrolysis.

[0056] Enzymatic hydrolysis may be carried out, for example, at a temperature lower than the temperature at which the enzyme denatures. The temperature may be selected, for example, to obtain a desired reaction rate. Enzymatic hydrolysis may be carried out, for example, at a temperature in the range of about 35°C to about 80°C. For example, enzymatic hydrolysis may be carried out at a temperature in the range of about 40°C to about 75°C or about 45°C to about 70°C.

[0057] Enzymatic hydrolysis may be carried out, for example, at a pH at which the enzyme is not denatured. The pH may be selected, for example, to obtain a desired reaction rate. Enzymatic hydrolysis may be carried out, for example, at a pH within the range of about 7 to about 8.5, for example, about 7.5 to about 8.5, for example, about 7.9 to about 8.3.

[0058] The enzymatic hydrolysis may be carried out for a period ranging from about 1 hour to about 48 hours, for example, from about 2 hours to about 48 hours, or from about 4 hours to about 36 hours, or from about 6 hours to about 24 hours, or from about 8 hours to about 16 hours.

[0059] In one embodiment, the peptide to be subjected to enzymatic hydrolysis may be, for example, an aqueous slurry. Thus, in some embodiments, the method may include combining the aqueous slurry with water and a buffer solution prior to enzymatic hydrolysis. In one embodiment, the reaction mixture after incubation is cooled to room temperature, and the mixture is subjected to a separation step, for example, by centrifugation, and the supernatant is collected. In accordance with the present disclosure, the supernatant can either be maintained in liquid form or converted to a powder using mild conditions, for example, by spray drying or freeze drying.

[0060] According to the present disclosure, the masking composition may also include an extract from a Coffea plant. As used herein, the term "Coffea" may refer to an extract from a Coffea plant, including Coffea canephora, Coffea arabica, Coffea canephora robusta, Coffea liberica, etc. Typically, the extract obtained from a Coffea plant can be obtained from the beans of the plant, such as green beans.

[0061] The process of extraction and isolation of the extract obtained from plants of the genus Coffea can be the same as that described above for plants of the family Labiatae.

[0062] In one embodiment, the extract obtained or obtainable from a plant of the genus Coffea may be present in the composition in an amount of from about 0.0001% to about 0.1%, for example, from about 0.0005% to about 0.01%, by weight of the composition.

[0063] An extract obtained from a Coffea plant may contain chlorogenic acid in an amount of about 20% or more, e.g., about 30% or about 40% or more, by weight of the extract. For example, the amount of chlorogenic acid present in the extract may be about 20%, 30% to about 60% by weight of the extract, e.g., about 45% to about 50% by weight of the extract.

[0064] According to the present invention, the masking composition may include an umami-imparting modifier. Umami is a flavor sensation commonly associated with Asian cuisine. It is described as savory or meaty and is characteristically used in soups and cooked meat dishes. Furthermore, improved umami taste can also improve the taste of reduced-salt products. Traditionally, umami has been achieved by adding monosodium glutamate (MSG) to foods. However, some consumers are believed to be adversely affected by glutamates, particularly MSG. As a result, there is a need for non-glutamic acid-based compounds to reduce reliance on such compounds to alter the umami and savory flavor of consumer products.

[0065] In US2012308703A1, WO2013000673A1, and WO2014083202A1, amides of cinnamic acid derivatives and aromatic amines derived from natural sources are reported as natural or nature-identical umami taste modifiers. Flavor compositions containing such amides and additional substances are disclosed in WO2014095564A1. A specific class of cinnamids that may produce trigeminal effects is the subject of the recently published WO2019063069A1. In another embodiment, specific putrescine bisamides and amide ester analogs, i.e., those of putrescine (butane-1,4-diamine) or 4-aminobutan-1-ol, having, for example, a cinnamic acid, cinnamic acid derivative, or 4-methoxybenzoic acid moiety on one side and a tiglic acid ((2E)-2-methylbut-2-enoic acid) moiety on the other side, can be used as umami taste modifiers. In another embodiment, the umami taste modifier is available from, for example, Mitsubishi Corporation Life Sciences under the trademark RIBOTIDE. (R)The nucleotide may be a mixture of disodium inosinate and disodium guanylate, available from Sigma-Aldrich.

[0066] In one embodiment, the umami taste-imparting modifier may be present in the composition in an amount of from about 0.001% to about 0.08%, such as from about 0.002% to about 0.06%, by weight of the composition.

[0067] According to the present disclosure, the masking composition may also include one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives, and combinations thereof.

[0068] According to one embodiment, masking agents suitable for use in accordance with the present disclosure include fatty acids, including, but not limited to, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic acid, and hexanoic acid.

[0069] In another embodiment, suitable masking agents include carbonyls, including but not limited to acetone, acetylpropionyl, 2-heptanone, 2-nonanone, 2-undecanone, and cis-4-heptenal. In another embodiment, suitable off-note blocking compounds include sulfurs, including but not limited to isothiocyanates, methyl sulfide, diallyl disulfide, propenyl disulfide, dimethyl sulfide, dimethyl trisulfide, and extracts of alliaceous components. In another embodiment, sulfur components can be found in sulfur-containing oils, such as garlic oil, onion oil, mustard oil, and horseradish oil.

[0070] In another embodiment, suitable masking agents include sweet browns, including, but not limited to, maltol, vanillin, cyclopentenolone, furaneol, vanilla extract, vanilla derivatives, caramel extract, and condensed milk derivatives.

[0071] In another embodiment, suitable masking agents include esters, including but not limited to ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl caprate, ethyl dodecanoate, ethyl myristate, ethyl palmitate, and ethyl oleate. In another embodiment, suitable masking agents include steviol glycosides, such as rebaudiosides; sweeteners, including but not limited to rebusodide, swingle extract, mogroside V, erythritol, glucosylated steviol glycosides, honey distillate, and sugar distillate.

[0072] In another embodiment, suitable masking agents include lactones, including but not limited to gamma decalactone, delta decalactone, delta dodecalactone, gamma undecalactone, and massoialactone. In another embodiment, masking agents include juice derivatives, including but not limited to strawberry, cucumber, apple, cherry, kiwi, and apricot.

[0073] In accordance with one embodiment, suitable masking agents for use in accordance with the present disclosure include terpenes, including, but not limited to, fenchol, terpineol, caryophyllene, bisabolene, farnocene, and farnesol. In another embodiment, suitable terpenes include, but are not limited to, carotenes (e.g., alpha-carotene, beta-carotene, gamma-carotene, delta-carotene, lycopene, neurosporene, phytofluene, phytoene), and xanthophylls (e.g., canthaxanthin, cryptoxanthin, aeaxanthin, astaxanthin, lutein, rubixanthin); monoterpenes (e.g., limonene, perillyl alcohol); sesquiterpenes (e.g., caryophyllene, β-car ... phyllene, zingiberene); saponins; lipids, including phytosterols, campesterol, beta-sitosterol, gamma-sitosterol, stigmasterol), tocopherols (vitamin E), and omega-3, -6, and -9 fatty acids (e.g., gamma-linolenic acid); triterpenoids (e.g., oleanolic acid, ursolic acid, betulinic acid, moronic acid); alpha-pinene, cis-beta-ocimene, and bisabolene (e.g., alpha-bisabolene and gamma-bisabolene).

[0074] In one example, the masking composition includes from about 0.00000001% to about 0.0025%, from about 0.0000001% to about 0.0015% in another embodiment, from about 0.000001% to about 0.001% in another embodiment, from about 0.00001% to about 0.0005% of the masking agent by weight of the consumable, or any number of amounts within such ranges.

[0075] According to another embodiment, the masking composition may include multiple masking agents, including, for example, 5, 6, 7, 8, 9, 10, or more masking agents. In some embodiments, the masking composition includes at least 5 masking agents, in other embodiments, at least 10 masking agents, and in other embodiments, at least 15 masking agents.

[0076] In one embodiment, the masking composition may be present in the consumable product in an amount of about 0.0005% to about 0.25% by weight of the consumable product, in another embodiment, about 0.005% to about 0.05%, in another embodiment, about 0.01% to about 0.1%, or any individual number within these ranges.

[0077] In one embodiment, the masking composition may optionally include a flavorant. A "flavorant" is a composition created by a flavorist using methods known to those skilled in the art and is a mixture of tastants, aroma compounds, and sensory enhancers. Examples of suitable flavorants include natural flavors, artificial flavors, spices, seasonings, and the like. Exemplary flavorants include synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, essences, and distillates, and combinations of at least one of the above.

[0078] Flavoring oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, oil of bitter almond, and cassia oil; useful flavoring agents include artificial, natural, and synthetic fruit flavors, such as vanilla, and citrus oils such as lemon, orange, lime, grapefruit, yuzu, and sudachi, as well as fruit essences such as apple, pear, peach, grape, raspberry, blackberry, gooseberry, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, and papaya.

[0079] Additional exemplary flavors provided by flavorants include milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor, vanilla flavor, tea or coffee flavor, such as green tea flavor, oolong tea flavor, tea flavor, cocoa flavor, chocolate flavor, and coffee flavor; mint flavor, such as peppermint flavor, spearmint flavor, and peppermint flavor; spicy flavor, such as agi flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, savory flavor, zanthoxyli flavor, and the like. Fructus flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese horseradish) flavor; nut flavors such as almond flavor, hazelnut flavor, macadamia nut flavor, peanut flavor, pecan flavor, pistachio flavor, and walnut flavor; floral flavors; and vegetable flavors such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor.

[0080] According to some embodiments, flavorants may also include aldehydes and esters, such as, for example, cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisole, etc. Further examples of aldehyde flavoring agents include: acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyric acid, citric ... Alcohols include methylaldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolylaldehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus fruits, mandarin).

[0081] Generally, any flavorant or food additive can be used, such as those described in "Chemicals Used in Food Processing" by the National Academy of Sciences, Publication No. 1274, pages 63-258, which publication is incorporated herein by reference. The masking composition may include, by weight, from about 0.01% to about 6.0%, from about 0.1% to about 1.0% in another embodiment, from about 0.2% to about 0.5% in another embodiment, or any number within that range, of flavorant.

[0082] In one embodiment, the masking composition may optionally include a taste modulating portion of a cultured filamentous fungus, e.g., an extracellular taste modulating portion of a mycelial liquid (e.g., aqueous) culture of a filamentous fungus, an extract thereof, or other taste modulating portion, from a filamentous fungus including Cordyceps sinensi. In another embodiment, the cultured filamentous fungus may be, for example, an aqueous mycelial culture of a filamentous fungus available under the trademark CLEARIQ from MycoTechnology, Inc. (Colorado, USA).

[0083] The masking compositions obtained and / or obtainable by the methods described herein may be added to consumables / food products (e.g. as part of a flavor composition) to, for example, improve mouthfeel and / or reduce / mask off-notes. "Off-note masking" means that the intensity and / or duration of the perception of an undesirable attribute in a food product is analyzed by a trained panel as being reduced when a food product containing an off-note masking ingredient is compared to a food product without the added off-note masking ingredient.

[0084] According to another aspect, the disclosed method can be used to reduce or eliminate off-notes caused by non-animal-derived proteins, such as chickpea protein. In one example, the disclosed masking composition can be used to reduce or eliminate off-notes caused by meat analog products containing chickpea-derived proteins. A "meat analog" is a food product that approximates the aesthetic qualities and / or chemical characteristics of a certain type of meat. The term meat analog includes those prepared with textured vegetable protein (TVP), high-moisture meat analog (HMMA), and low-moisture meat analog (LMMA) products.

[0085] The masking composition according to the present disclosure can be added before or after extrusion to reduce or eliminate off-notes imparted by non-animal derived proteins such as chickpea protein.

[0086] Meat analogue compositions and extrusion processes Food scientists have spent a great deal of time developing methods for preparing acceptable meat-like food applications from a wide variety of non-animal proteins, such as beef, pork, poultry, fish, and shellfish analogs. One approach is texturization into fibrous meat analogs, for example, by extrusion processing. The resulting meat analog products exhibit improved meat-like visual appearance and improved texture. Meat analog products are produced with a high moisture content to simulate the fibrous structure of animal meat, providing a product with desirable meat-like moisture, texture, mouthfeel, flavor and color.

[0087] Protein texturization is the development of texture or structure through a process involving heat and / or shear and the addition of water. The texture or structure is formed by protein fibers, which will provide a meat-like appearance and sensation upon consumption. The mechanism of protein texturization begins with the hydration and unfolding of a given protein by breaking intramolecular binding forces through heat and / or shear. The unfolded protein molecules align and bond upon shearing to form the characteristic fibers of meat-like products. In one embodiment, polar side chains from amino acids form bonds with linear protein molecules, which align the protein molecules to form the characteristic fibers of meat-like products.

[0088] To make non-animal proteins palatable, texturization into fibrous meat analogs, for example, by extrusion processing, is an accepted approach. Due to its versatility, high productivity, energy efficiency, and low cost, extrusion processing is widely used in the modern food industry. Extrusion processing is a multi-step and multifunctional operation that results in mixing, hydration, shearing, homogenization, compression, degassing, pasteurization or sterilization, flow alignment, shaping, elongation, and / or fiber formation. Ultimately, non-animal proteins are typically introduced into an extruder in the form of a dry blend and processed to form a fibrous material.

[0089] More recent developments in extrusion technology have focused on using twin-screw extruders under high moisture (40-80%) conditions to texturize non-animal proteins into fibrous meat substitutes. In the high-moisture twin-screw process, also known as "wet extrusion," raw materials, primarily non-animal proteins such as soy and / or pea proteins, are mixed and fed into a twin-screw extruder, where the correct amount of water is added and all ingredients are further blended and then melted by the thermomechanical action of a screw. Rearrangement of large protein molecules, resulting in laminar flow and a strong tendency for stratification within the extruder's long-slit cooling die, contributes to the formation of a fibrous structure. The resulting wet-extruded products tend to exhibit an improved, whole-muscle-like visual appearance and improved palatability. Therefore, this extrusion technology shows promise for texturizing non-animal proteins to meet increasing consumer demand for healthier, tastier foods.

[0090] Texturization processes may also include spinning, simple shear flow, and simple shear flow and heat in a Couette Cell ("Couette Cell" technology). The spinning process consists of unfolding protein molecules in a high alkaline pH solution and coagulating the unfolded protein molecules by spraying the protein alkaline solution into an acid bath. The spraying is done through a plate with fine orifices. The protein coagulates and forms fibers immediately upon contact with the acid medium. The fibers are then washed to remove residual acid and / or salts formed in the process. The Couette Cell is a cylinder-based device with a rotating inner cylinder and a stationary outer cylinder, making it easy to scale up. The Couette Cell operates under the same principle of forming protein fibers by subjecting the protein to heat and shear in the space between the stationary and rotating cylinders.

[0091] With simple shear flow and heat in a Couette Cell, this process can induce fibrous structural patterns in particulate mixtures of non-animal proteins under mild process conditions. This process is described in "On the use of the Couette Cell technology for large-scale production of textured soy-based meat replacers," Journal of Food Engineering 169 (2016) 205-213, which is incorporated herein by reference.

[0092] Meat analog products having qualities similar to those of whole-muscle animal meat (e.g., texture, moisture, mouthfeel, flavor, and color) may be prepared using non-animal proteins formed using an extruder under relatively high moisture conditions. In one embodiment, the meat analog product may include a non-animal protein and one or more of flour, starch, edible fiber, and an edible lipid material. In one embodiment, the meat analog product may include a non-animal protein and one or more of flour, starch, edible fiber, and an edible lipid material.

[0093] In some compositions, the amount of non-animal protein included in the extruded mixture comprises no more than about 90% by weight of the dry ingredients. For example, the amount of non-animal protein present in the ingredients used to make meat analog products in accordance with the present disclosure may range from about 3% to about 90% by weight of the dry ingredients. In another embodiment, the amount of non-animal protein present in the ingredients used to make meat analog products in accordance with the present disclosure may range from about 10% to about 80% by weight of the dry ingredients. In a further embodiment, the amount of non-animal protein present in the dry ingredients used to make meat analog products in accordance with the present disclosure may range from about 25% to about 50% by weight of the dry ingredients. In another further embodiment, the amount of non-animal protein present in the dry ingredients used to make meat analog products in accordance with the present disclosure may be about 40%.

[0094] The term "dry ingredients" includes all ingredients in the mixture to be extruded except for added water and ingredients added with added water (ie, "wet ingredients"). In addition to the above, meat analog products contain relatively high amounts of water. In one embodiment, the total moisture level of the mixture extruded to make the meat analog product is controlled so that the meat analog product has a moisture content of at least about 50% by weight. To achieve such a high moisture content, water is typically added to the ingredients. While a relatively high moisture content is desirable, having a moisture content much higher than about 65% is undesirable for the meat analog product. Therefore, in one embodiment, the amount of water added to the ingredients and the extrusion process parameters are controlled so that the meat analog product (after extrusion) has a moisture content of about 40% to about 65% by weight.

[0095] Among suitable extrusion devices useful in carrying out the described process are commercially available double-barrel, twin-screw extruder devices such as the Wenger TX 52 model manufactured by Wenger (Sabetha, Kansas) or the Clextral BC21 model manufactured by Clextral (France).

[0096] The screws of a twin-screw extruder can rotate in the same or opposite directions within the barrel. Rotating the screws in the same direction is referred to as single-flow or co-flow, while rotating the screws in opposite directions is referred to as double-flow or counter-rotating. The speed of the extruder screw or screws can vary depending on the specific equipment; however, it is typically between about 100 and about 750 revolutions per minute (rpm). Generally, as the screw speed increases, the density of the extrudate decreases. The extrusion equipment contains a screw assembled from a shaft and worm segment, as well as mixing lobes and annular shear elements recommended by the extrusion equipment manufacturer for extruding non-animal protein materials.

[0097] The extrusion apparatus typically includes multiple heating zones through which the protein mixture is conveyed under mechanical pressure before exiting the extrusion apparatus through an extrusion die. The temperature in each successive heating zone is typically about 10°C to about 70°C higher than the temperature of the previous heating zone. In one embodiment, the dry premix travels through multiple heating zones in the extrusion apparatus, along with the protein mixture heated to a temperature of about 25°C to about 160°C, such that the molten extrusion mass enters the extrusion die at a temperature of about 160°C or higher. In one embodiment, the protein mixture is heated to temperatures of about 65°C, about 95°C, about 150°C, and about 160°C in each heating zone.

[0098] The pressure in the extruder barrel is typically between about 30 psig and about 500 psig, or more specifically between about 50 psig and about 300 psig. Generally, the pressure in the at least two heating zones is between about 50 psig and about 500 psig, and even more specifically between about 50 psig and about 300 psig. The barrel pressure depends on numerous factors, including, for example, the extruder screw speed, the rate of mixture entry into the barrel, the rate of water entry into the barrel, and the viscosity of the molten mass in the barrel.

[0099] Water may act as a plasticizer to aid in the formation of a molten extruded mass, where it is injected into the extruder barrel along with additional "wet ingredients" to hydrate the non-animal protein mixture and promote protein texturization. Water may be introduced into the extruder barrel via one or more injection jets. The rate of water introduction into the barrel is generally controlled to facilitate the production of an extrudate having the desired characteristics described above, such as an extrudate having a moisture content as described above.

[0100] Textured Vegetable Protein (TVP) / Low Moisture Meat Analogue (LMMA) Textured vegetable protein (TVP) can be defined as a food product made from edible protein sources and characterized by the structural integrity and discernible texture of each unit, allowing it to withstand hydration during cooking and other steps in preparing the food for consumption. The majority of TVP produced today is produced by extrusion techniques. These TVP are often rehydrated to 60-65% moisture and blended with other ingredients, including, but not limited to, binders, meat, other TVP, flavors, fillers, fats, oils, or seasonings.

[0101] Low-moisture meat analog (LMMA) products are most often cut with extruder knives in an extruder die to form the final product size and shape. Post-extrusion drying to remove moisture improves storage, handling, and room-temperature shelf-life stability. These LMMAs are often rehydrated at 60-70% moisture. In addition, other food ingredients can be added to improve final product functionality and appearance, including, but not limited to, oils, other proteins, salt, seasonings, flavors, maskers, enhancers, or binders. Rehydrated LMMA typically contains 40-80% moisture, 0-25% oil, and 5-30% protein.

[0102] A typical formulation of LMMA contains water, protein concentrate, protein isolate, oil, binders (e.g., cellulose, vital wheat gluten), and flavors, maskers, seasonings, etc. that provide a taste and texture similar to that of animal meat products.

[0103] example The following examples are given for illustrative purposes only and are not to be construed as limitations of the present invention, since many variations of the present invention are possible without departing from the spirit and scope of the disclosure.

[0104] Three different high-moisture TVP products were prepared, as shown in Table 1 below: Example 1 was a control; Example 2 was the control plus Masker A (a 1:2 combination of, among other things, rosemary extract (8% carnosic acid) and vitamin C (OnyXen A34, available from Givaudan - Naturex), rice peptides, green coffee extract, an umami taste modifier (UMAMI 421, available from Givaudan), and a masking agent); and Example 3 was the control plus Masker B (a 1:2 combination of, among other things, rosemary extract (8% carnosic acid) and vitamin C (OnyXen A34), rice peptides, green coffee extract, an umami taste modifier (UMAMI 421), a masking agent, and an ingredient derived from a mushroom mycelium fermentation, e.g., Cordyceps sinensi fermentation (CLEARIQ)).

[0105] The chickpea protein raw material was fed into an extruder, water was added through another port in the extruder barrel, and oil was added through an additional port in the extruder barrel. The mass was processed in the extruder barrel under conditions of high thermomechanical stress. It then passed through a long cooling die and was cut into strips transverse to the direction of flow. Using a benchtop tasting panel (consisting of 12 trained panelists), panelists were asked to record differences in sensory attributes between the control (Example 1) and illustrative Examples 2 and 3, focusing particularly on off-notes (reductions or differences) and savory notes.

[0106] [Table 1]

[0107] [Table 2]

[0108] From Table 2 above, it can be seen that the samples containing the masking composition according to the present disclosure had fewer off-notes compared to the control. The dimensions and values ​​disclosed herein are not to be understood as being strictly limited to the exact numerical values ​​recited. Instead, unless otherwise specified, each such dimension is intended to mean both the stated value and a functionally equivalent range surrounding that value. For example, a dimension disclosed as "40 mm" is intended to mean "approximately 40 mm."

[0109] While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended in the appended claims to cover all such changes and modifications that are within the scope of this invention.

Claims

1. a) A mixture of Labiatae extract with vitamin C, the mixture ratio of extract to vitamin C being 1:1 to 1:20; b) one or more peptides; c) an extract obtained or obtainable from a plant of the genus Coffea; d) an umami taste modifier; and e) one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives and combinations thereof; A masking composition for masking off-notes of non-animal-derived proteins, comprising:

2. 2. The masking composition according to claim 1, wherein the extract and vitamin C have a mixing ratio of 1:1 to 1:

5.

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

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

5. 2. The masking composition of claim 1, wherein the one or more peptides are selected from the group consisting of pea, soy, rice peptides, and combinations thereof.

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

7. 2. The masking composition of claim 1, wherein the umami-imparting modifier is selected from the group consisting of monosodium glutamate, ribonucleotides, and combinations thereof.

8. 2. The masking composition of claim 1, wherein the fatty acid is selected from the group consisting of nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic acid, hexanoic acid, and combinations thereof.

9. 2. The masking composition of claim 1, wherein the carbonyl is selected from the group consisting of acetone, acetylpropionyl, 2-heptanone, 2-nonanone, 2-undecanone, cis-4-heptenal, and combinations thereof.

10. 2. The masking composition of claim 1, wherein the sulfur compound is selected from the group consisting of isothiocyanate, methyl sulfide, diallyl disulfide, propenyl disulfide, dimethyl sulfide, dimethyl trisulfide, extracts of components of the Allium genus, and combinations thereof.

11. 2. The masking composition according to claim 1, wherein the sweet brown is selected from the group consisting of maltol, vanillin, cyclopentenolone, furaneol, vanilla extract, vanilla derivatives, caramel extract, condensed milk derivatives, and combinations thereof.

12. 2. The masking composition of claim 1, wherein the ester is selected from the group consisting of ethyl cyclohexanoate, ethyl succinate, ethyl lactate, ethyl caprate, ethyl dodecanoate, ethyl myristate, ethyl palmitate, and combinations thereof.

13. 2. The masking composition of claim 1, wherein the sweetener is selected from the group consisting of steviol glycosides, erythritol, glucosylated steviol glycosides, honey distillates, sugar distillates, and combinations thereof.

14. 2. The masking composition of claim 1, wherein the lactone is selected from the group consisting of gamma decalactone, delta decalactone, delta dodecalactone, gamma undecalactone, massoialactone, and combinations thereof.

15. 2. The masking composition of claim 1, wherein the terpene is selected from the group consisting of fenchol, terpineol, caryophyllene bisabolene, farnocene, farnesol, and combinations thereof.

16. Non-animal derived proteins; a masking composition comprising: a mixture of a Labiatae extract with vitamin C, wherein the ratio of the extract to vitamin C is 1:1 to 1:20; one or more peptides; an extract obtained or obtainable from a plant of the genus Coffea; an umami-imparting modifier; and one or more masking agents selected from the group consisting of fatty acids, terpenes, carbonyls, sulfur compounds, sweet browns, esters, sweeteners, lactones, juice derivatives, and combinations thereof; and Flavorants Consumables, including:

17. 17. The consumable of claim 16, wherein the consumable is a meat analog.

18. 17. The consumable of claim 16, wherein the non-animal derived protein is chickpea protein.

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

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