Ground meat replica

Abstract

The present invention provides a ground meat replica, more specifically a plant-based product that mimics ground meat, including its fibrous texture, uneven texture, beef-like flavor, and the color change from red to brown during cooking, as well as a method for producing a ground meat replica. It also provides a method for flavoring meat dough. [Solution] A meat replica composition is provided comprising (a) about 5% to about 88% by weight of meat dough; (b) about 0% to about 40% by weight of carbohydrate gel; (c) about 5% to about 35% by weight of non-animal fat; (d) about 0.00001% to about 10% by weight of flavoring agent; (e) about 0% to about 15% by weight of binder; and (f) about 0.01% to about 4% by weight of heme-containing protein and / or iron salt.

Description

[Technical Field]

[0001] This application is based on U.S. Patent Application No. 61 / 973,181, filed on March 31, 2014. , and the superiority of U.S. Patent Application No. 62 / 058,230 filed on October 1, 2014 Priority is asserted, and its disclosure is incorporated by reference in its entirety.

[0002] This disclosure relates to meat replicas such as ground meat replicas, more specifically, to the unevenness of fibrous and texture. Quality, such as its uniformity, beef-like flavor, and the color change from red to brown during cooking of ground meat. The sensory aspects of ground meat, including its feel, appearance, and the process of cooking and eating it. This disclosure relates to plant-based products that mimic texture, appearance, and sensory aspects. Compositions for modifying the flavor of food or food replicas, such as meat or meat replicas. Regarding the method of addressing someone. [Background technology]

[0003] Meat substitute compositions are typically extruded soy / grain mixtures, but this is food It cannot replicate the experience of cooking and eating meat. This is a common deficiency of plant-based meat substitutes. One notable point is that its texture and mouthfeel are more uniform than comparable meat products. Furthermore, most of these products have artificial flavors and aromas pre-infused. Since these products are supposed to be pre-cooked and sold in their original state, these products will have their aroma, flavor, and seasoning intact. To reproduce other crucial characteristics such as texture and mouthfeel associated with meat that is being processed or cooked. This is not possible, and there is also a risk that these products may develop an unpleasant odor. As a result, these products are mainly While it appeals to a limited segment of consumers who are already leaning towards vegetarianism, meat consumption is a habit for many. It has failed to appeal to larger consumer groups, including during cooking and / or This plant-based meat substitute better replicates the fibrous texture, feel, aroma, and flavor of cooked meat. Improving the product is expected to be beneficial. [Overview of the project] [Means for solving the problem]

[0004] This document describes the fibrous texture, unevenness of texture, beef-like or other meat flavor, and off-odor. It can mimic ground meat, including the color change from red to brown during cooking, without the presence of other ground meats. This document is based on methods and materials for manufacturing plant-based products. For example, this document is These are related to the behavior and quality of meat during cooking, namely firmness and cineresis (water (Release), chewiness (chew texture), or gelling to replicate texture and / Alternatively, it provides meat replicas containing proteins selected based on temperature that denature. For example, denaturing and gelling selected proteins to form the form of a meat replica. The temperature at which proteins commonly found in meat (e.g., actin and myosin) are heated is the temperature at which these proteins are heated. They may be similar to each other. Furthermore, the plant-based products provided herein are plant-based meat The replica has a more natural flavor and provides a meat-like taste without any unpleasant odors. Possible flavoring agents (e.g., seasonings, flavoring precursors, and / or flavoring compounds) This may include plant-based products containing flavoring agents, etc. Therefore, this document also includes plant-based products containing flavoring agents, etc. To provide a method for manufacturing goods.

[0005] In one embodiment, this document refers to a meat dough of approximately 5% to approximately 88% by weight (for example, approximately 40% by weight) From approximately 88% by weight, from approximately 45% to approximately 60% by weight, or from approximately 15% to approximately 55% by weight %); Carbohydrate-based gels from approximately 0% to 40% by weight (for example, from approximately 1% to 30% by weight) %, approximately 5% to 25% by weight, or approximately 15% to 25% by weight); approximately 5% fat From % to approximately 35% by weight (for example, from approximately 10% by weight to approximately 15% by weight, from approximately 12% by weight to approximately 1% by weight) 8% by weight, or approximately 20% to approximately 25% by weight); flavoring agent approximately 0.00001% by weight Approximately 10% by weight (for example, from approximately 3% to approximately 7% by weight, from approximately 0.001% to approximately 2% by weight) , or approximately 0.00001% by weight to approximately 2% by weight; binder approximately 0% by weight to approximately 15% by weight (For example, from about 2% by weight to about 15% by weight or from about 2% by weight to about 10% by weight); and Heme-containing protein and / or iron salts: about 0.01% to about 4% by weight (e.g., about 0 Meat replicas containing 0.05% to approximately 1% by weight, or approximately 0.5% to approximately 2% by weight) The composition is characterized by the following: The meat mixture may contain a flavoring agent. The fat may contain a flavoring agent. This is possible. The meat mixture may be about 45% to about 60% by weight of the composition. The physical gel may be about 10% to about 25% by weight of the composition. Fat may be about 1% by weight of the composition. The amount can range from 0% to about 15% by weight. The flavoring agent can be present in a concentration of about 3% to about 7% by weight of the composition. The amount may range from approximately 0.001% by weight to approximately 2% by weight. The flavoring agent may be one or more types. It may contain a flavoring precursor, seasoning, or flavoring compound. Flavoring agents are seasonings. and a combination of one or more flavor precursors. The binder is of the composition The binder may be approximately 2% to 10% by weight. The binder has properties related to its tissue structure and / Alternatively, chemically modifying flavor characteristics or their denaturation and gelation temperatures. it may comprise one or more proteins that are chemically or enzymatically modified. He me-containing protein may be from about 0.01% to about 2% by weight of the composition. The composition may comprise heme-containing protein and an iron salt. The meat dough may comprise isolated vegetable prote in, an edible fibrous component, an optional flavoring agent, and optional fat . The binding agent may be a conglycinin protein.

[0006] In another aspect, the present document features a meat replica composition comprising from about 5% to about 80% by weight of meat dough (e.g., from about 20% by weigh t to about 30% by weight); from about 5% to about 35% by weight of fat (e.g., from about 15% by weight to about 25% by weight); from about 15% by weight to about 40% by weight of an edible fibrous component (e.g., from about 15% by weigh t to about 25% by weight); from about 0.1% by weight to about 18% by weight of a carbohydrate-based gel (e.g., from about 7% by weight to about 18% by weight); from about 0% by weight to about 10% by weight of a flavoring agent (e.g., from about 0% by weight to about 10% by weight); from about 0.5% by weight to about 15% by weight of a binding agent (e.g., from about 5% by weight to about 15% by weight); and from about 0.1% by weight to about 8% by weight (e.g., from about 2% by weight to about 8% by weight) of heme-containing protein and / or iron salt .

[0007] In another aspect, the present document features a method of producing a ground meat replica. The method comprises (a ) heating the dough to a temperature from 150°F to 250°F, wherein the dough comprises isolated plant protein, an optional edible fibrous component, one or more optional flavoring agents, and optional fat; and (b) combining the dough with fat after heating The step involves adding fat, flavoring agents and / or isolated plant proteins as desired. (c) A carbohydrate gel made from dough from step (b), optional. Selective edible fibrous components, optional binders, highly conjugated complexed with iron ions A heterocyclic ring and / or iron salt, combined with one or more optional flavoring agents. The method may include the step of manufacturing a minced meat replica. Optional edible fibrous components, optional binders, highly conjugated complexed with iron ions A heterocyclic ring and / or iron salt, and one or more optional flavoring agents are combined. Before that, the step may further include grinding the dough from step (b).

[0008] In another aspect, this document features a method for flavoring meat dough. The method is (a) A highly conjugated heterocyclic ring and / or a first iron salt complexed with the first iron ion. (b) The step of combining with multiple flavor precursors and an optional fat; (c) A step of heating the mixture to form one or more flavor compounds; Separated plant proteins, optional edible fibrous components, and from step (b) The method may include the step of preparing a dough containing the mixture of the following: (d) After heating, A step in which the dough is combined with fat, the fat may optionally contain a flavoring agent and / or simple ingredients. (e) The dough from step (d) contains separated plant protein, and A ionized gel, an optional binder, and a highly conjugated heterocyclic ring complexed with a second iron ion. and / or a second iron salt, and one or more optional flavoring agents, The method may further include the step of manufacturing a meat replica. , an optional binder, a highly conjugated heterocyclic ring complexed with a second iron ion and / or Or, before combining with the second iron salt and one or more optional flavorings, step The process may further include the step of grinding the dough from (d).

[0009] In another aspect, this document relates to a method for flavoring meat dough, wherein (a) isolated plants Protein, optional edible fibrous components, one or more optional flavoring agents, (b) a step of preparing a dough containing an optional fat; (b) a step of complexing the fat with iron ions A highly conjugated heterocyclic ring and / or a first iron salt, and one or more of the following: Flavored fat is produced by combining it with a fat precursor and heating the mixture. A method comprising the steps of (c) combining the dough with flavored fat after heating. The method is characterized by the following: step (c) dough, carbohydrate gel, optional binder, second A highly conjugated heterocyclic ring and / or a second iron salt complexed with iron ions, and 1 The step of producing a minced meat replica is to combine it with seeds or a selection of flavorings. It can also be included. The method involves a carbohydrate gel, an optional binder, a second iron ion and Complexed, highly conjugated heterocyclic rings and / or a second iron salt, and one or multiple types. The process further includes step (c) crushing the dough before combining with any number of optional flavorings. It is possible.

[0010] This document also describes a method for producing a minced meat replica, wherein (a) one or more iron salts (b) Combine the flavor precursor and any selected fat; (b) Heat the mixture (c) the steps of forming one or more flavor compounds; (c) isolated plants The mixture comprises protein, an optional edible fibrous component, and a mixture from step (b). (d) The steps are to prepare the dough and to combine the dough with fat after heating. The fat optionally contains flavoring agents and / or isolated plant proteins. (e) The dough from step (d) is a carbohydrate gel, an optional binder, and an optional iron salt. , a highly conjugated heterocyclic ring complexed with an iron ion, and one or more of any selections. The method is characterized by a step of manufacturing a minced meat replica in combination with a flavoring agent. The method involves a high degree of complexation with a carbohydrate-based gel, an optional binder, an iron salt, or an optional iron ion. Before combining the conjugated heterocyclic ring and one or more optional flavoring agents, The step of grinding the dough from step (d) may be further included. Several implementations Morphologically, the highly conjugated heterocyclic ring complexed with iron ions is present before heating the mixture. It can be combined with iron salts, one or more flavor precursors, and fats.

[0011] In yet another aspect, this document features a method for producing a minced meat replica. (a) Isolated plant proteins, one or more of the following edible fibrous components of any choice. (b) a step of preparing dough containing an optional flavoring agent and an optional fat; (b) fat The fat is combined with iron salts and one or more flavor precursors, and the mixture is heated. (c) After heating, the dough is combined with the flavored fat. Step (d) combine the dough in step (c) with a carbohydrate gel and an optional binder. , iron salts, highly conjugated heterocyclic rings complexed with any selected iron ions, and one or The process includes the step of producing a minced meat replica in combination with several optional flavorings. Yes, it is possible. The method involves complexing a carbohydrate gel with an optional binder, an iron salt, or an optional iron ion. Combine a highly conjugated heterocyclic ring with one or more optional flavoring agents. Previously, the step of crushing the dough from step (c) may be further included. In this embodiment, the highly conjugated heterocyclic ring complexed with iron ions is formed before heating the mixture. It can be combined with fats, iron salts, and one or more flavor precursors.

[0012] In any of the methods or compositions described herein, the iron salt is iron gluconate. Iron chloride, iron oxalate, iron nitrate, iron citrate, iron ascorbate, sulfuric acid It may be ferrous, ferric pyrophosphate, or any other water-soluble salt.

[0013] In any of the methods or compositions described herein, the heme-containing protein is Non-animal heme-containing proteins such as plant-derived heme-containing proteins (e.g., leghemoglobin) It may be a protein. Furthermore, in some embodiments, the heme-containing protein is isolated. Alternatively, it can be isolated and purified.

[0014] In any of the methods or compositions described herein, one or more frames Barr precursors include sugars, sugar alcohols, sugar acids, sugar derivatives, oils, free fatty acids, amino acids, or These include its derivatives, nucleosides, nucleotides, vitamins, acids, peptides, phospholipids, and tannins. This may be a protein hydrolysate, yeast extract, or a mixture thereof. For example, a flavor. The precursors are glucose, fructose, ribose, arabinose, and glucose-6-ribose. Fructose acid, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltodextrin Sugars, sucrose, maltodextrin, glycogen, sugars bound to nucleotides, Molasses, phospholipids, lecithin, inosine, inosine monophosphate (IMP), guanosine monophosphate Acid (GMP), pyrazine, adenosine monophosphate (AMP), lactic acid, succinic acid, glycol Acids, thiamine, creatine, pyrophosphates, vegetable oil, algal oil, sunflower oil, corn Oils, soybean oil, coconut oil, palm kernel oil, safflower oil, linseed oil, rice bran oil, cottonseed oil, Leaf oil, sunflower oil, canola oil, linseed oil, coconut oil, mango oil, free fatty acids, cis Theine, methionine, isoleucine, leucine, lysine, phenylalanine, threonine Tryptophan, valine, arginine, histidine, alanine, asparagine, aspa Glucinate, glutamate, glutamine, glycine, proline, serine, tyrosine, glycine Lutathione, amino acid derivatives, urea, pantothenic acid, ornithine, niacin, glycerol Ingredients: citrulline, taurine, biotin, borage oil, fungal oil, crossgrass Litholipid oil, betaine, beta-carotene, B-vitamin, N-acetyl-L-cysteine, glutamine The material can be selected from the group consisting of iron acid, peptone, or mixtures thereof.

[0015] In any of the methods or compositions described herein, isolated plants in the dough Proteins include wheat gluten, dehydrin protein, albumin, globulin, and if It may contain zein or a mixture thereof.

[0016] In any of the methods or compositions described herein, any selected edible fibrous material The ingredients are carrots, bamboo shoots, peas, broccoli, potatoes, sweet potatoes, Corn, whole wheat flour, alfalfa, kale, celery, celery root, parsley, cabbage Zucchini, green beans, kidney beans, black beans, adzuki beans, white beans, biscuits Seeds, cauliflower, nuts, apple peels, oats, wheat, or plantain, It may also contain plant fibers derived from a mixture thereof.

[0017] In any of the methods or compositions described herein, the edible fibrous component is It may contain an extruded mixture of isolated plant proteins. The mixture may contain wheat gluten and soy protein isolates. Depending on the product, flavoring agents (for example, yeast extract, protein hydrolysate, or oil) may be used. It may further contain (flavorings; flavor compounds; or flavor precursors). In some embodiments, the edible fibrous component is a solution-spun protein fiber (e.g., Corn zein, pea meprolamin, cafirin, secarin, ho Solution spinning proteins containing prolamins such as rudenin, avenin, or mixtures thereof It may be a type of fiber.

[0018] In any of the methods or compositions described herein, fat may be non-animal fat, animal fat, etc. It may be a non-animal fat, or a mixture of non-animal and animal fats. The fats include algal oil, fungal oil, and Corn oil, olive oil, soybean oil, peanut oil, walnut oil, tonsil oil, sesame oil, cottonseed oil Oils, rapeseed oil, canola oil, safflower oil, sunflower oil, linseed oil, palm oil, palm kernel oil Coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, lazuli Dipsacus oil, blackcurrant oil, sea buckthorn oil, macadamia oil, saw palmetto oil, conjugated linoleum Alkaline acid oil, arachidonic acid fortified oil, docosahexaenoic acid (DHA) fortified oil, eicosapenta EPA-fortified oil, palm stearic acid, sea buckthorn berry oil, macadamia Oil, saw palmetto oil, or rice bran oil; or margarine or other hydrogenated fats. This is possible. In some embodiments, for example, the fat is algal oil. The fat is a flavoring agent. and / or contain isolated plant proteins (e.g., conglycinin protein) It is possible.

[0019] In any of the methods or compositions described herein, the dough contains a flavoring agent. This can be done. In either the method or the composition, the non-animal fat in the dough contains a flavoring agent. It can be made to taste good. The flavoring agents include vegetable extracts, fruit extracts, acids, antioxidants, carotenoids, The antioxidant can be selected from the group consisting of lactones and combinations thereof. It may be epigallocatechin gallate. Carotenoids include lutein, β-carotene, and zea. Xanthine, trans-β-apo-8'-carotenal, lycopene, or canthaxane It may be tin. The vegetable extract may be derived from cucumber or tomato. The fruit extract may be It may be derived from melon or pineapple.

[0020] In any of the methods or compositions described herein, the carbohydrate gel melts The temperature can be between approximately 45°C and 85°C. Carbohydrate gels include agar, pectin, and caramel. Ginan, konjac, alginates, chemically modified agarose, or those It may contain a mixture.

[0021] In any of the methods or compositions described herein, the minced meat replica is bound It may contain an agent. The binder is an isolated plant protein (e.g., RuBis It may be CO, albumin, gluten, conglycinin, or a mixture thereof. The denaturation temperature of the mixture may be between approximately 40°C and 80°C. The binder is 140°F after cooking. It can be a carbohydrate-based gel that hardens at temperatures from 0°F up to 190°F. Carbohydrate-based gels are methyl septum Lurose, hydroxypropyl methylcellulose, guar gum, carob gum, xanthan gum It may contain tan gum or a mixture thereof. The binder may be egg albumin or It could be collagen.

[0022] In any of the methods or compositions described herein, high complexed with iron ions The conjugated heterocyclic rings are heme moieties, or porphyrins, porphyrinogens, and coli. N, corinoid, chlorin, bacteriochlorophyll, corphin, chloro Filine, bacteriochlorin, or isobacteriochlorin complexed with iron ions It can be a fraction. The heme portion is a heme-containing protein (e.g., non-symbiotic hemoglobin, hemoglobin). Gate (Hell's gate) globin I, flavohemoprotein, leg Hemoglobin, heme-dependent peroxidase, cytochrome c peroxidase, or It may be myoglobin from a dairy animal. In some embodiments, the heme-containing protein is It could be leghemoglobin. Leghemoglobin is found in soybeans, peas, or bamboo. It could be of Ge origin.

[0023] In another aspect, this document describes how to enhance the flavor of meat or mask off-flavors from plant materials in food. The method is characterized by the King method. The method is 10 of the food -3 from 10 -11 At that concentration, one type The first step is to add multiple lactones to the food, wherein the lactones are tetrahydro-6-methyl Tyl-2H-pyran-2-one, δ-octaractone, 5-ethyldihydro-2(3H) -Furanone, butyrolactone, dihydro-5-pentyl-2(3H)-furanone, dihydro L-3-methylene-2,5-frangione, l-pentoyllactone, tetrahydro-2 H-pyran-2-one, 6-heptyltetrahydro-2H-pyran-2-one, γ-oc Talactone, 5-hydroxymethyldihydrofuran-2-one, 5-ethyl-2(5H) -Furanone, 5-acetyldihydro-2(3H)-furanone, trans-3-methyl- 4-Octanolide 2(5H)-Furanone, 3-(1,1-dimethylethyl)-2,5-U Lanzione, 3,4-dihydroxy-5-methyl-dihydrofuran-2-one, 5-eth 4-hydroxy-2-methyl-3(2H)-furanone, δ-tetradecalactone, Selected from the group consisting of and dihydro-4-hydroxy-2(3H)-furanone, Contains . In some embodiments, lactone is 5-ethyl-4-hydroxy-2- Methyl-3(2H)-furanone, butyrolactone, γ-octaractone, and δ-teto It may be ladecalactone. The food may be a meat replica. The meat replica is animal-based. It may not contain any products.

[0024] This document also describes how to enhance the flavor of meat or mask off-flavors from plant materials in food. A method comprising one or more calories in a food at a concentration between 0.00001% and 0.1%. This is a step in adding carotenoids to food, and carotenoids include beta-carotene and zeaxanthin. Lutein, trans-β-apo-8'-carotenal, lycopene, canthaxanthin The method is characterized by a step selected from the group consisting of, and combinations thereof. The product may be a meat replica. The meat replica may not contain any animal products.

[0025] In another embodiment, this document features a method for enhancing the flavor of meat replicas. The law requires that meat replicas be infused with vegetable juice at concentrations ranging from 0.0001% to 10% of the meat replica's volume. Vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract, meat rep This may include steps to add to the recipe, such as vegetable juice, vegetable puree, vegetable extract, Fruit juice, fruit puree, or fruit extract may be Cucumis juice, puree, or Extracts (for example, juice, puree, or extract derived from cucumber or melon) Obtain. Methods of vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit The extract can be cooked and processed in a different way before being added to meat replicas to increase protein content. It is also possible to alter the texture. Meat replicas may not contain any animal products.

[0026] In another aspect, this document is a 10 food product. -3 from 10 -11heme-containing protein at this concentration and a food or food replica product containing one or more lactones, One or more lactones, tetrahydro-6-methyl-2H-pyran-2-one, δ -Octalactone, 5-ethyldihydro-2(3H)-furanone, butyrolactone, dihy Dro-5-pentyl-2(3H)-furanone, dihydro-3-methylene-2,5-furan Zione, l-pentoyllactone, tetrahydro-2H-pyran-2-one, 6-hepti Lutetrahydro-2H-pyran-2-one, γ-octaractone, 5-hydroxymethyl Dihydrofuran-2-one, 5-ethyl-2(5H)-furanone, 5-acetyldihydro -2(3H)-furanone, trans-3-methyl-4-octanolide 2(5H)-furanone Non, 3-(1,1-dimethylethyl)-2,5-uradione, 3,4-dihydroxy -5-methyl-dihydrofuran-2-one, 5-ethyl-4-hydroxy-2-methyl- 3(2H)-Furanone, δ-Tetradecalactone, and dihydro-4-hydroxy-2 The food or food replica product is characterized by a selection from the group consisting of (3H)-furanones. For example, one or more lactones may be 5-ethyl-4-hydroxy-2-methyl -3(2H)-furanone, butyrolactone, γ-octaractone, and δ-tetradeca It may be a lactone. Food or food replica product may be a meat replica. Meat Replicas may not contain animal products.

[0027] This document also discusses heme-containing proteins in foods at concentrations between 0.00001% and 0.1%. and food or food replica products containing one or more carotenoids And, one or more carotenoids, β-carotene, zeaxanthin, lutein, tr ans-β-apo-8'-carotenal, lycopene, canthaxanthin, and combinations thereof It features a food or food replica product selected from a group consisting of combinations. Food replica products can be meat replicas. Meat replicas contain animal products. Sometimes it doesn't work.

[0028] In another aspect, this document refers to the heme-containing food at concentrations of 0.0001% to 10%. Protein, and (b) vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree Features a food or food replica product containing vegetable juice or fruit extract. Vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract may contain ingredients from the Cucurbitaceae genus. Cucumis juice, puree, or extract. Cucumis genus juice, puree. or extracts may be derived from cucumber or melon. Vegetable juice, vegetable puree Vegetable extracts, fruit juices, fruit purees, or fruit extracts may be cooked or not. Alternatively, the proteins may be denatured by processing them in another way before being added to the food replica product. It is also fine. For example, vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, The fruit extracts are heated to a temperature of approximately 60°C to 100°C before being added to the food replica product. It may be heated. The food may not contain any animal products.

[0029] In another aspect, this document is a 10 food product. -3 from 10 -11 One or more types of ra at a concentration A food replica product containing lactone, wherein one or more lactones are tetrahedron Diro-6-methyl-2H-pyran-2-one, δ-octaractone, 5-ethyldihydro -2(3H)-furanone, butyrolactone, dihydro-5-pentyl-2(3H)-furanone Non, dihydro-3-methylene-2,5-frangione, l-pentoyllactone, tetra Lahydro-2H-pyran-2-one, 6-heptyltetrahydro-2H-pyran-2-one N, γ-octaractone, 5-hydroxymethyldihydrofuran-2-one, 5-ethyl -2(5H)-furanone, 5-acetyldihydro-2(3H)-furanone, trans- 3-Methyl-4-octanolide 2(5H)-furanone, 3-(1,1-dimethylethyl) -2,5-Uranidione, 3,4-dihydroxy-5-methyl-dihydrofuran-2-O , 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, δ-tetradecane Select from the group consisting of lactones and dihydro-4-hydroxy-2(3H)-furanones. It is characterized by food replica products. One or more lactones are 5-ethyl- 4-Hydroxy-2-methyl-3(2H)-furanone, butyrolactone, γ-octarac It can be ton, and δ-tetradecalactone.

[0030] In yet another aspect, this document states that the food contains 1 Food replica products containing one or more carotenoids, wherein one or more carotenoids Carotenoids include β-carotene, zeaxanthin, lutein, and trans-β-apo-8 - Selected from the group consisting of carotenal, lycopene, canthaxanthin, and combinations thereof. Selected, characterized by food replica products.

[0031] This document also discusses vegetable juices and vegetable purees at concentrations ranging from 0.0001% to 10% in food products. Food replica products containing vegetable extracts, fruit juices, fruit purees, or fruit extracts Features include: vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit Fruit extracts include the juice, puree, or extract of the Cucumis genus (e.g., Cucumis genus). (is) may be juice, puree, or extract derived from cucumber or melon. Juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract may be used in cooking. It is acceptable if the protein is processed in another way before being added to the food replica product. They may be denatured. For example, vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit The puree or fruit extract is heated from approximately 60°C to approximately 1°C before being added to the food replica product. It may be heated to a temperature of 00°C.

[0032] In some embodiments, the food replica products provided herein are animal products. It may also not contain wheat gluten, soy protein, and / or tofu.

[0033] Any of the food replica products provided herein are meat dough, carbohydrate gel, It may contain one or more non-animal fats and binders.

[0034] Any of the food replica products provided herein may be meat replicas. Further materials and methods for manufacturing meat replicas are, for example, U.S. Patent Application Publication No. 2. Specification No. 014 / 0193547, and PCT Patent Publication International No. 2014 / 1105 See Pamphlet No. 32 and International Publication No. 2014 / 110539 It may be published, and each of them is incorporated herein by reference in its entirety.

[0035] Any of the food replica products provided herein may be cheese replicas. Cheese replicas contain nut milk, cross-linking enzymes, or cheese cultures. It is possible to have. Further materials and methods for manufacturing cheese replicas are, for example. For example, U.S. Patent Application Publication No. 2014 / 0127358 and the PCT International Patent Publications. This can be found in the brochure published in 2014 / 110540, and both are, The entirety of that is incorporated herein by reference.

[0036] In yet another aspect, this document refers to (a) isolated plant proteins, of any choice for food It contains fibrous components, one or more optional flavoring agents, and optional fats. Dough; (b) Fat, fat and / or isolated vegetable tannyl, optionally containing a flavoring agent. Proteins; and (c) carbohydrate gels, binders, and highly conjugated compounds complexed with iron ions. Heterocyclic rings and / or iron salts, any selected edible fibrous components, and one or It features a minced meat replica containing multiple optional flavoring agents. The binder is isolated Plant proteins (e.g., RuBisCO, albumin, gluten, conglycinin, etc.) It may be a mixture thereof. The denaturation temperature of the binder is between approximately 40°C and approximately 80°C. It is possible.

[0037] Unless otherwise defined, all technical and scientific terms used herein are defined in this Specified Use of Technical and Scientific Terms. It has the same meaning as commonly understood by those skilled in the art relating to the invention. Methods and materials similar to or equivalent to those used in the present invention may be used to carry out the present invention. This can be done, but suitable methods and materials will be described later. All of the above are mentioned herein. Publications, patent applications, patents, and other references are incorporated by reference in their entirety. In case of any inconsistencies, the standard specification shall prevail, including definitions. Furthermore, regarding materials and methods... The examples provided are illustrative and not limiting.

[0038] Details of one or more embodiments of the present invention are described in the following accompanying drawings and description. Other features, purposes, and advantages of the present invention are described in the description and drawings, as well as in the claims. This is clear from the surrounding text. The term "comprising" in the claims is defined in the Patent Law. In accordance with standard practice, replace "essentially consisting of" or "consisting of" It is possible to obtain it. [Modes for carrying out the invention]

[0039] Generally, this document is a replica of ground meat (for example, ground beef, ground chicken, ground turkey). Includes meat (minced lamb or minced pork), as well as replicas of meat and fish fillets. This document provides methods and materials for producing meat replicas. Generally speaking, this document is optional. Meat replica dough containing selected edible fibrous components (referred to herein as "meat dough") The steps include preparing the meat mixture and adding flavorings and / or isolated vegetable protein. It should be noted that the quality of the fat can be selected and included (animal fats may be used). However, it usually involves a step of combining it with non-animal fats, a carbohydrate gel, and an optional edible fibrous components, binders, highly conjugated heterocyclic rings complexed with iron ions and / or The process includes the step of manufacturing a replica by adding iron salt and one or more flavoring agents. This provides a method for manufacturing a replica of ground meat. After combining the meat mixture with fat, The material can be broken down into smaller pieces before any further ingredients are added.

[0040] Meat dough incorporates edible fibrous components, and the flavor of ground meat (for example, ground beef) is not In meat replicas that are similar in uniformity and texture, there are differences in tissue structure and fiber. It can be used to help achieve sexuality. Flavoring agents are used in multiple components of meat replicas (for example) For example, meat dough, edible fibrous components, non-animal fats, or a combination of these. By incorporating two or more of the assembled replicas, the sensory perception of ground meat It helps to mimic certain characteristics. In some embodiments, the flavoring agent is used to create three types of meat replicas. It is incorporated into the components. In some embodiments, the flavoring agent is used in four types of meat replicas. It is incorporated into the constituent components.

[0041] As described herein, the flavoring agent is a flavor precursor, and the flavor precursor is made of iron and Flavor compounds or extracts produced by the reaction (e.g., malt extract) , yeast extract, vegetable or fruit extract such as cucumber extract or melon extract, This product contains seasonings such as peptone, or hydrolyzed vegetable protein, and hydrolyzed soy protein. Hydrolyzed yeast protein, hydrolyzed algal protein, or meat protein Protein hydrolysates such as hydrolyzates or natural or synthetic flavor compounds Flavor precursors can be, for example, highly conjugated heterocyclic compounds complexed with iron ions. The ring or the iron in the iron salt may react with each other, or it may react with seasonings after heating. Therefore, in the meat replicas described herein, the meat is pre-cooked, i.e., the meat is reversed. The flavor components, which are reproduced during cooking (for example, iron salts and / or iron ions) Cooked complexed, highly conjugated heterocyclic rings (or rings that can react with each other) Flavor precursors that do not require a reaction, or seasonings that introduce flavor without a reaction. The combination of flavor compounds is incorporated into meat replicas, and cooked and pre-cooked It can recreate the sensory experience of eating ground meat. The flavor of the ground meat product and / or The aroma profile is influenced by, among other factors, the type of flavor precursor and Concentration, pH of the reaction, length of cooking, type and amount of iron complex (e.g., heme-containing protein) (Heme-cofactors such as heme bound to a non-peptide polymer or macromolecule) This can be controlled by the reaction temperature and the amount of water activity in the product.

[0042] A highly conjugated heterocyclic ring complexed with an iron ion is referred to herein as an iron complex. Such iron complexes may contain a heme moiety or other highly conjugated heterocyclic compounds complexed with iron ions. It contains a ring. "Heme" refers to the iron (Fe) at the center of the porphyrin ring. 2+ Or Fe 3+ ) It means the prosthetic group that is bound. Therefore, the iron complex is the heme moiety, or porphyry. Phosphorus, porphyrinogen, choline, corinoid, chlorine, bacteriochlorophyll, It complexes with corphin, chlorophyllin, bacteriochlorin, or iron ions. The isobacteriochlorin portion may be a heme-containing protein. Heme cofactor; non-peptide polymer or liposome, polyethylene glycol, carbohydrate The heme portion that is bound to substances, polysaccharides, or other macromolecules such as cyclodextrins. It is possible.

[0043] In some embodiments, the iron complex is a heme-containing protein that is isolated and purified. As used herein, the term "isolated" refers to a protein or protein fraction. "Purified" means that the protein or protein fraction is purified by the dry weight of the other components of the raw material. Depending on the quantity, at least 50% (for example, at least 55%, 60%, 65%, 70%, 75%) To avoid containing %, 80%, 85%, 90%, 95%, or 99% of protein Alternatively, the protein fraction may be derived from raw materials (for example, other animals, plants, fungi, algae, or bacteria). This indicates that it is separated from other components of protein.

[0044] As used herein, “concentrated” protein or protein fraction composition , at least twice the amount in the protein or protein fraction relative to the raw material (for example, It is concentrated (at least 3 times, 4 times, 5 times, 10 times, 20 times, 50 times, or 100 times).

[0045] The term "heme-containing protein" is also known as "heme-containing polypeptide" or "heme protein." Alternatively, it can be used synonymously with "heme polypeptide," where the heme portion is covalently bonded or non-covalently bonded. It comprises any polypeptide that can be covalently bonded. In some embodiments, it contains heme. Polypeptides are globins, which can contain globin folds, and this is a series It contains 7 to 9 α-helices. Globin-type proteins are of any class (e.g. For example, it may be of Class I, Class II, or Class III, and in some embodiments it can transport or store oxygen. For example, the heme-containing protein can be a non-symbiotic type of hemoglobin or leghemoglobin. The heme-containing polypeptide may be a monomer, that is, a single polypeptide chain, or may be a dimer, trimer, tetramer, and / or higher-order oligomer. The oxidized Fe 2 + state lifetime may be similar to the lifetime of myoglobin, and under conditions where a hemoprotein-containing consumable is manufactured, stored, handled or prepared for consumption, the lifetime may exceed that of myoglobin by 1 0%, 20%, 30%, 50%, 100% or more. The non-oxidized Fe of the heme-containing protein 2+ state lifetime may be similar to the lifetime of myoglobin, and under conditions where the hemoprotein-containing consumable is manufactured, stored, handled or prepared for consumption, the lifetime may exceed that of myoglobin by 10%, 20%, 30%, 50%, 100% or more .

[0046] Non-limiting examples of heme-containing polypeptides include androglobin, cytoglobin, glob in E, globin X, globin Y, hemoglobin, myoglobin, erythrocruorin, β-hemoglobin, α-hemoglobin, protoglobin, cyanoglobin, cytoglobin, histoglobin, neuroglobin, chlorocruorin, truncated hemoglobin (for example, HbN or HbO), truncated 2 / 2 globin, hemoglobin 3 (for example, Glb3), cytochrome, or peroxidase.

[0047] The heme-containing proteins that can be used in the minced meat replicas described herein are Mammals (for example, domesticated animals such as cows, goats, sheep, pigs, bulls, or rabbits) , birds, plants, algae, fungi (e.g., yeast or filamentous fungi), ciliates, or bacteria This is possible. For example, heme-containing proteins are found in livestock (e.g., cows, goats, sheep, etc.). Mammals such as turkeys, fish, cows, or rabbits, or birds such as turkeys or chickens. It may be derived from the same species. Heme-containing proteins are found in Nicotiana tabacum. ) or Nicotiana sylvestris (tobacco); Zea Mayu Zea mays (corn), Arabidopsis thaliana, glycine Glycine max (soybean), chickpea (Cicer arietinum) (garbanzo bean) (Chickpeas), peas (garden peas), or snap peas are also known as peas. Leguminous plants such as Pisum sativum (pea) varieties, green beans Black beans, white kidney beans, northern beans, or pintobi The bean species Phaseolus vulgaris (pinto bean) is) variety, Vigna unguiculata variety (cowpea), Vigna • Radiata (Vigna radiata) (mung bean), Lupinus albus (Lupinus albus) Lupine, or Medicago sativa (alfalfa); bra Brassica napus (canola); Triticum seeds (wheat grains) and wheat including spelt wheat); Gossypium hirsutum )(cotton); Oryza sativa (rice); Zizania species ( Wild rice; Helianthus annuus (sunflower); Be Beta vulgaris (sugar beet); Pennisetum glaucum (Pen Nisetum glaucum (pearl millet); Chenopodium species (quinoa); Se Sesamum (sesame); Linum usitatissimum (Fra Barley (or plants such as Hordeum vulgare). It may be derived from... Heme-containing proteins are found in yeast (Saccharomyces cerevisiae), Pichia... Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae ), Trichoderma reesei, Micerioptera thermophil ( Myceliopthera thermophile, Kluyveramyces lactis or is isolated from fungi such as Fusarium oxysporum. It is possible. Heme-containing proteins are found in bacteria, such as Escherichia coli, and in dead skin cells. Bacillus subtilis, Bacillus licheniformis Giant fungus (Bacillus megaterium), Synechocystis species, Aquife Aquifex aeolicus, Methyl acydifilm infernorum (Me Thermophilic species such as *thylacidiphilum infernorum* or *Thermophilus* It can be isolated from bacteria. The sequences and structures of numerous heme-containing proteins are publicly known. Yes, there is. For example, Reedy, et al., Nucleic Acids Research, 2008, Vol. 36, Database iss Available on UE D307-D313 and the World Wide Web (http: / / hemeprotein.info / heme.php). Refer to available heme protein databases.

[0048] In some embodiments, non-symbiotic hemoglobin may be derived from any plant. In that embodiment, non-symbiotic hemoglobin is derived from soybeans, germinated soybeans, alfalfa, and goat's milk. Golden flax, black bean, black-eyed pea Northern beans, tobacco, peas, chickpeas, mung beans, cowpeas, pintobi Beans, snow peas, quinoa, sesame, sunflower, wheat grains, spelt, barley, wild It may be derived from plants selected from the group consisting of dried plants and rice.

[0049] In some embodiments, leghemoglobin is derived from soybeans, peas, or cowpeas. It could be leghemoglobin.

[0050] In some embodiments, isolated plant proteins are used. In cases where the term "isolated" is used, the term "isolated" may refer to the protein or protein fraction (e.g., the 7S fraction). "Reduced" means that the protein or protein fraction is reduced by the dry weight of the other components of the raw material. at least 2% (for example, at least 5%, 10%, 20%, 25%, 30%, 35%) 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% To ensure that it does not contain 90%, 95%, or 99% of protein or protein fraction However, other components of the raw material (e.g., other animals, plants, fungi, algae, or bacterial proteins) This indicates that the components are separated. Therefore, in some embodiments, the iron complex This could be an isolated heme-containing protein (e.g., a plant heme-containing protein). Proteins are determined based on their molecular weight, for example, by size exclusion chromatography, membrane chromatography, etc. It can be separated by ultrafiltration or density centrifugation. In some embodiments, Based on these surface charges, proteins undergo processes such as isoelectroprecipitation and anion exchange chromatography. It can be separated by chromatography or cation exchange chromatography. Proteins can also be precipitated based on their solubility, for example, by ammonium sulfate precipitation, isoelectrolysis, and saturation. Proteins can also be separated by surfactants, detergents, or solvent extraction. Using hydrophobic interaction chromatography, reactive dyes, or hydroxyapatite They can be separated by their affinity for other molecules. Affinity chromatography Graphy also has antibodies that have specific binding affinity to heme-containing proteins, His - Nickel nitriloacetate (NTA) for tagged recombinant proteins, glycoproteins In this context, lectins or other substances that specifically bind proteins to the sugar portion. It may include using the term "child".

[0051] Example 2 involves using RuBisCO from plants (e.g., spinach or alfalfa). This document describes a method for isolating the substance. The extraction process involves metabisulfite (approximately 2% w / v). Add a reducing agent (or a solution of a higher concentration) to the initial extraction buffer and continue the process anaerobically. By maintaining the conditions, and / or Superfloc 781G, Magna floc LT 7989 (BASF), or Tramfloc 863A, etc. Further improvement can be achieved by adding 0.5-1% v / v cationic coagulant to the extraction buffer. This can be done. After microfiltration at pH 7.0, the protein pellets resuspended by this method The tack still functions, exhibits the same color, and has the same modification properties.

[0052] Example 4 involves obtaining conglycinin (which can also be called the 7S fraction) from plants such as soybeans. This document describes methods for isolating it. Other sources of 7S include, but are not limited to, Peas, chickpeas, mung beans, green beans, broad beans, cowpeas, pine nuts, It includes seeds such as rice, corn, and sesame. Soluble proteins are defatted dyes. Extract from the powder, then acidify the mixture (for example, to pH 4.5) to remove the protein. It can be precipitated. Conglycinin can be redissolved and, for example, by ultrafiltration It can be concentrated.

[0053] In some embodiments, isolated proteins are decolorized. For example, RuBis CO concentrate can be decolorized by passing it through a column packed with activated carbon (p H7~9). The colorant can be bound to the column, while RuBisCO is in the filtrate. It can be isolated. Alternatively, the RuBisCO concentrate can be processed in column or batch mode. The solution is incubated with FPX66 (Dow Chemicals) resin filled into the container. This can be used to decolorize the slurry. The slurry is incubated for 30 minutes, and then... Then the liquid is separated from the resin. The colorant can bind to the resin, and RuBisC O can be collected in the column-passed fraction.

[0054] In some embodiments, the isolated protein was purified as described in Example 3. It can be manufactured and decolorized. U.S. Patent Application No. 62 / 058 filed October 1, 2014. See also issue 211, "Methods for Extracting and Purifying Native Proteins."

[0055] In some embodiments, decolorized isolated plant proteins are isolated without decolorization. Compared to the corresponding meat replica, which contains plant protein, the red color of the meat replica is different. This can improve the stability of the shelf life. In some embodiments, decolorized tan Proteins are observed in meat replicas containing plant proteins isolated without corresponding decolorization. Compared to what was previously detected, this improves the flavor profile of the meat replica.

[0056] Heme-containing or other proteins are also used in polypeptide expression techniques (e.g., bacterial cells, insect cells). Insect cells, fungal cells such as yeast, tobacco, soybeans, or Arabidopsis Recombination using plant cells such as ) or heterologous expression techniques using mammalian cells It can be produced in the manner described in Example 1. For example, leghemoglobin can be produced in the manner described in Example 1. In recombinant E. coli or Pichia pastoris Therefore, it can be produced. In some cases, standard polypeptide synthesis techniques (for example) Using liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques, heme-containing tan The protein can be produced by synthesis. In some cases, in vitro transcription is performed. Using translation techniques, heme-containing proteins can be generated.

[0057] In some embodiments, the meat replicas described herein are from non-animal sources, for example If, then, substantially or completely, the ingredients are derived from plant, fungal, or microbial-based sources. It is constructed. In some embodiments, the meat replica is based on one or more animals. Products can include plant-based and animal-based ingredients. For example, meat replicas can be plant-based and animal-based. It can be manufactured from a combination of power sources.

[0058] Manufacturing of meat replicas The meat dough is made from isolated plant proteins and optional edible fibrous components, optional A mixture of a selected flavoring agent and an optional non-animal fat, and an aqueous component such as water or broth. Add the ingredients to the mixture and knead by hand or mechanically or by another method to produce It can be prepared by forming a base. Plant proteins and fibrous components Before adding to the mixture, the aqueous components can be heated. After the meat dough is formed, Heat the meat mixture from 150°F to 250°F (for example, 160°F to 240°F, 170°F) (From F to 230°F, 180°F to 220°F, or 190°F to 212°F) Heat to a certain temperature (for example, steam or boil). For example, meat dough can be cooked in a rice cooker, steamer... It can be steamed by placing it in a steam cabinet or tunnel steamer. The ground can be heated by applying dry heat, for example, by placing it in a bread maker or oven, or by heating It can be heated by immersing in hot water or broth. Boiling in broth is beneficial. Because the dough can absorb flavor and odor masking agents, the flavor of the meat dough can be enhanced. It can be improved. Texture characteristics can also be adjusted by the choice of cooking method.

[0059] As used herein, the term “isolated plant protein” means a protein or The protein fraction is at least 2% by dry weight of the other components of the raw material (for example, At least 5%, 10%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 9 To avoid containing 9%) plant proteins (e.g., heme-containing proteins, wheat gluten) N, dehydrin protein, albumin, globulin, conglycinin, glycinin, also (or zein, or a mixture thereof) or plant protein fraction (e.g., 7S fraction) This refers to other components of the raw material (e.g., other animals, plants, fungi, algae, or bacterial proteins). This indicates that the components have been isolated. For example, wheat gluten, either alone or as a single component. Alternatively, it can be used in combination with multiple other proteins (e.g., dehydrins). Dehydrin is particularly useful in minced meat replicas for enhancing juiciness and texture. It is possible. In some embodiments, the meat replica is formulated to be gluten-free. It is possible to use, for example, corn starch, tapioca flour, rice flour, and guar gum. Rend can be used to replace wheat gluten in meat dough.

[0060] Edible fibrous components include plant fibers and isolated plant proteins (e.g., wheat gluten). Ten or other isolated plant proteins, e.g., glutelin, albumin, legumin , vicillin, combicillin, glycinin and soybeans, peas, lentils Extrusion molding of any seeds, including edamame, or protein isolates derived from beans, etc. It may be a mixture or solution-spun protein fiber. In some embodiments, Liquid-spun protein fibers are prolamin-spun protein fibers. Prolamin is a nutrient that is used in various ways. It may be derived from a plant source of choice (e.g., corn or peas), and contains zein, p Contains loramine, cafirin, secarin, hordein, or avenin. This can be done. The texture of ground meat products (e.g., meat pate) is determined by factors such as fibrousness and tensile strength. It depends on the properties of the fibrous components used. As described herein, isolated plant proteins A mixture of extruded protein fibers or solution-spun protein fibers is called a connective tissue replica. The fibrous and tensile strength of the connective tissue replica can be determined by temperature, processing rate, and die This can be controlled by covariance of extrusion parameters such as dimensions. For example, lower press The combination of output temperature, intermediate / low processing volume, and smaller die size results in lower tensile strength fibrous material. This works favorably for the formation of high tissue, allowing for higher extrusion temperatures, higher processing volumes, and larger sizes. I works favorably for generating low-fibrous tissue replicas with very high tensile strength.

[0061] The fibrous properties and tensile strength of the connective tissue replica can also be altered by changing the composition of the extrusion mixture. It can also be regulated by isolating plant proteins (e.g., conglyci). The ratio of soy protein (such as nin) to wheat gluten was increased to 3:1 w / w, and at the same time, By reducing the water content of the mixture to 50%, the fibers become thinner and have greater tensile strength. It is possible to manufacture connective tissue replicas.

[0062] The texture of the meat mixture can also be modified by adding potassium bitartrate to the preparation. Yes, it is possible. For example, when preparing meat dough containing potassium bitartrate, to make it easier to shape, Due to the shape factors after grinding, which are similar to those of ground beef, it may have greater adhesive properties. Tartaric acid solution Potassium phosphate can be added in a concentration between 0.05% and 2.5% (for example, 0.5%). .

[0063] The appearance of the minced meat replica is that of edible fibrous components cut into pieces of the desired size and shape. It can be adjusted by cutting it into long, thin strips. In some embodiments, edible fibrous structure The ingredients are the same as those found in commercially available shredders, such as those with a matte blade, like the Cuisineart Cho Upper / Grinder, UM12, Comitrol Shredder (Urschel L Shred the strips into long pieces using aboratories (Indiana) or similar shredders. It is possible. The size of the fibers depends on the type of shredder, the choice of blades, and the screen. By adjusting the type and the time spent cutting the meat into thin strips, the appearance of meat fibers can be mimicked. It can be adjusted for this purpose.

[0064] In other embodiments, the edible fibrous component is provided by a portable carder or cotton comb. By combing with a machine, such as a Pat Green carder, the fibers can be separated. Yes, it is possible. By changing the size and increasing the spacing between the pins on the carding drum, the delicate The size of the fibers can be adjusted to mimic the appearance of meat fibers.

[0065] In other embodiments, the edible fibrous component is a roller (e.g., KITCHENAI Pass it through the D(registered trademark) pasta attachment and press it, then use the UM12 machine For example, by using a matte blade and gently cutting it into thin strips, it can be separated into fibers. By changing the roller number and the spacing between rollers, the fiber size can be adjusted. It can mimic the appearance of meat fibers.

[0066] The fibrous properties, tensile strength, and appearance of connective tissue replicas are tailored to specific ground meats for their intended purpose. The product is made to mimic ground beef or different cuts of beef that can be ground. It is possible.

[0067] In some embodiments, the edible fibrous components include soluble or insoluble plant fibers. It includes, for example, carrots, bamboo shoots, peas, broccoli, potatoes, and sweet potatoes. Potatoes, corn, whole wheat flour, alfalfa, kale, celery, celery root, parsley, Cabbage, zucchini, green beans, kidney beans, black beans, adzuki beans, white kidney beans Nuts, beets, cauliflower, nuts, apple peels, oats, wheat, or perilla Plant fibers derived from cocoa or mixtures thereof can be used as edible fibrous components. can.

[0068] In some embodiments, the edible fibrous components are designed to prevent the generation of off-odors during the extrusion process. Compounds that prevent this may be included. The extrusion mixture is exposed to high temperatures and moisture during the extrusion process. Under conditions with few elements, it tastes like grain, wood, nuts, or rubber. It forms compounds that produce eels and other off-odors. It contains antioxidants or carotenoids. By including a specific class of compounds, it helps to reduce the formation of off-odor compounds. This is possible. For example, extruded mixtures can be made to prevent the generation of off-odors such as grains. It can contain canthaxanthin. Carotenoids make up about 100% of the fibrous components of food. It can range from 0% by weight to approximately 1% by weight.

[0069] In some embodiments, the meat dough is made of isolated plant protein and edible fibrous material. It is formed using approximately equal proportions of the components. The ratio is adjusted to suit the desired properties of the final product. It will be understood that it can be modified to suit the desired purpose of production.

[0070] In some embodiments, broth, for example, flavored broth, is used in the meat mixture. It is possible. For example, meat dough is made from roughly equal amounts of isolated plant protein and broth. It can be formed using a certain ratio.

[0071] In some embodiments, the flavor broth contains flavor precursors before being added to the meat dough. It contains a flavor mixture created by pre-reacting (cooking) the ingredients. The precursor molecule or composition may be added to the preliminary reaction mixture in a purified form. and / or for example, coconut oil, cysteine, glucose, ribose, thiamine, algal oil, One of the following: lactic acid and / or yeast extract, or a specific flavor precursor or composition. or contain multiple and / or are ingredients in the uncooked meat dough that are enriched with them It may be derived from other factors. The resulting flavor and / or aroma profile is among other factors. But especially, the type and concentration of flavor precursors, the pH of the reaction, the length of cooking, cooking Temperature, iron complex (e.g., iron containing protein, heme-containing protein, etc.) Factors, or the type and amount of iron chlorophyllin or iron salt (ferric gluconate), the reaction It can be adjusted by temperature and the amount of water activity in the product. Flavor broth is non It may contain animal products (e.g., plants), and the flavor broth may be made from animal and non-animal bases. It may also be a combination of precursors (e.g., lard). Flavor broth is beef, bacon, etc. Pork, lamb, goat, turkey, duck, venison, yak, bison, It brings flavor to edible food that gives it the taste and smell of chicken or the desired meaty flavor. obtain.

[0072] In some embodiments, the flavored broth contains an iron complex (e.g., isolated heme). (containing proteins) and / or iron salts (e.g., ferric gluconate, ferric chloride, oxalates, nitrates) Salts, citrates, ascorbic acid, ferrous sulfate, ferric pyrophosphate, or any other (water-soluble salts of) one or more flavor precursors and fats (e.g., non-animal) By combining with (a type of fat), and by heating the mixture, one or more flavors It can be prepared by obtaining a flavored broth containing a cereal compound. These flavor precursors include sugars, sugar alcohols, sugar derivatives, free fatty acids, and triglycerides. α-hydroxy acids, dicarboxylic acids, amino acids and their derivatives, nucleosides, nucleosides Leotide, vitamins, peptides, phospholipids, lecithin, pyrazine, creatine, pyrroline This includes salts and organic molecules. For example, sugars, sugar alcohols, sugar acids, and sugar derivatives, Glucose, fructose, ribose, sucrose, arabinose, glucose-6-ribose Fructose-6-phosphate, fructose-1,6-diphosphate, inositol, mal Toxo, mannose, glycerol, molasses, maltodextrin, glycogen, galact Tose, lactose, ribitol, gluconic acid, glucuronic acid, amylose, amylopec It may contain tin or xylose. Free fatty acids include caprylic acid, capric acid, Lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid Acids, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid It may contain eicosapentaenoic acid, petroceric acid, or erucic acid. Cerides include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and palmite. Tleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, A Lakidic acid, arachidonic acid, behenic acid, eicosapentaenoic acid, petroceric acid or e It may contain fatty acid esters of lucaic acid. Amino acids and their derivatives include cysteine. Cystine, cysteine ​​sulfoxide, allicin, selenocysteine, methionine, iso Leucine, leucine, lysine, phenylalanine, threonine, tryptophan, 5-H Droxytryptophan, valine, arginine, histidine, alanine, asparagine, Aspartate, glutamate, glutamine, glycine, proline, serine, tyrosine N, ornithine, carnosine, citrulline, carnitine, ornithine, theanine, and It can contain taurine. Phospholipids contain fatty acids, glycerol, and polar groups. It can contain multiple amphiphilic molecules. Fatty acids include oleic acid, palmitoleic acid, and Lumitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, Caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, araki Donic acid, eicosapentanoic acid, docosahexanoic acid, 18:2 conjugated linoleic acid, conjugated oleic acid Myristic acid, or oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid Myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecane Acids, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosahedronate Xanoic acid, esters of 18:2 conjugated linoleic acid or conjugated oleic acid, or oleic acid. Acids, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, Caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20 :1 Eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosahexanoic acid, 18:2 Co Glycerol ester of conjugated linoleic acid or conjugated oleic acid, or oleic acid, pal Mitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, capron Acids, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 Cosanoic acid, arachidonic acid, eicosapentanoic acid, docosahexanoic acid, 18:2 conjugated linoleic acid Selected from the group consisting of triglyceride derivatives of oleic acid or conjugated oleic acid. In one embodiment, the polar group is choline, ethanolamine, serine, phosphate, glycerin Selected from the group consisting of lol-3-phosphate, inositol, and inositol phosphate. .

[0073] Nucleosides and nucleotides include inosine, inosine monophosphate (IMP), and guano Syn, guanosine monophosphate (GMP), adenosine, or adenosine monophosphate (AMP) ) may include vitamins such as thiamine, vitamin B2, vitamin B9, and vitamin B2. C, 4-aminobenzoic acid, choline, niacin, vitamin B8, vitamin B12, biotin Vitamins, betaine, vitamin A, beta-carotene, vitamin D, vitamin B6, or vitamin E It may contain acids, such as acetic acid, caffeic acid, glycolic acid, aspartic acid, Pantothenic acid, alpha hydroxy acids such as lactic acid or glycolic acid, triglycerides such as citric acid Dicarboxylic acids such as rubonic acid, succinic acid, or tartaric acid. Peptides and proteins. The hydrolyzed protein contains glutathione, hydrolyzed vegetable protein, and hydrolyzed soy protein. Hydrolyzed wheat protein hydrolysate, corn protein hydrolysate, yeast protein Contains hydrolyzed protein, hydrolyzed algae protein, and hydrolyzed meat protein. This can be done. The extract may contain malt extract, yeast extract, or peptone.

[0074] For example, in some embodiments, the broth is an iron complex (e.g., leghemoglobin) (which isolated and purified heme-containing protein) and / or iron salts (e.g., gluconic acid) Iron, iron chloride, oxalates, nitrates, citrates, ascorbic acid, ferrous sulfate, Helicobacter pylori ferric acid, or any other water-soluble salt) with one or more flavor precursors (e.g. a mixture of the precursors shown in Table 2 or Table 13) and fat (e.g., non-animal fat), and heating the mixture to obtain a flavored broth containing one or more flavoring compounds. Non-animal fats may comprise plant-derived oils, algal oils, or oils derived from bacteria or fungi. Suitable plant-derived oils include coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, c cao butter, palm kernel oil, coconut kernel oil, palm oil, soybean oil, rapeseed oil, canola oil, corn oil, sesame oil, walnut oil, almond oil, linseed oil, jojoba oil, castor oil, grape seed oil, peanut oil, olive oil, borage oil, algal oil, fungal oil, blackcurrant oil, ba bass oil, shea butter, mango butter, wheat germ oil, blackcurrant oil, sea buckthorn oil, macadamia oil, saw palmetto oil, conjugated linoleic acid oil, arachidonic acid-enriched oil, docosahe xaenoic acid (DHA) enriched oil, eicosapentaenoic acid (EPA) enriched oil, or margari ne. The oil may be hydrogenated (e.g., hydrogenated vegetable oil) or may be unhydrogena ted. Oil fractions such as stearin (e.g., palm stearin) or olein may also be used. For example, the non-animal fat may be coconut oil, or a combination of coconut oil and stearin . In some embodiments, the fat may comprise a non-animal (e.g., plant) product , or the fat may be a combination of animal and non-animal based precursors (e.g., lard), or may be exclusively animal fat.

[0075] In some embodiments, the flavored broth comprises water, non-animal fat such as coconut oil, and Flavoring agents such as lactic acid (e.g., lactic acid), carotenoids (e.g., lutein), or oxidation By combining the inhibitor, and by heating the mixture to make a broth, It can be manufactured.

[0076] After heating the aforementioned meat dough, non-animal fat containing optional flavoring agents is mixed with the meat dough. It can be combined. Usually, meat dough is prepared before combining it with non-animal fat (for example). Allow to cool (to room temperature). Non-animal fats are treated with iron complexes or iron salts and (as described above). By combining with one or more flavor precursors and by heating the mixture Flavoring can be achieved by generating flavor compounds. Non-animal fats A mixture that has been heated to solidify can be cooled. One or multiple types. A number of additional non-animal fats (e.g., algal oil), one or more masking agents (e.g., Lactones, such as butyrolactone, δ-tridecalactone, γ-decalactone, and δ-dodeca. Lactone, γ-octaractone, dihydro-5-methyl2(3H)-furanone, 4-Hyd Roxy-2,5-dimethyl-3(2H)-furanone, 5-ethyl-4-hydroxy-2- Methyl-3(2H)-furanone, δ-tetradecalactone, or a combination thereof), or one or more flavoring compounds (e.g., acetoin, carotenoids, antioxidants) Add the ingredients (vegetable juice or fruit juice, puree, or extract) before the mixture solidifies. This can improve the flavor of non-animal fats. In some embodiments, 5-ethyl- 4-Hydroxy-2-methyl-3(2H)-furanone, butyrolactone, γ-octarac The combination of ton and / or δ-tetradecalactone can be used as a masking agent. This is possible. (For example, 10 -3 from 10 -10 (At this concentration) one or more lactones In addition, the result tastes like grain, egg, bitterness, cardboard, liver, or mushroom. The unpleasant odor has decreased, and it has become creamy, buttery, caramelized, greasy, and fresh. It can enhance desired flavors such as fruit. For example, two or three types Alternatively, by using a combination of four lactones, it is possible to mask characteristics such as bitterness. Furthermore, lactone also contains 10 -3 from 10 -11 Use at concentrations between the above, and the cream Like butter, caramelized, greasy, fresh, fruity, animal Desired flavors, such as the aromas of fat and meat, can be imparted to meat replicas. Therefore, lactones can be used as masking agents or flavoring agents. And that's not all, but also replicas of dairy products such as milk, cheese, and yogurt, or other protein supplements including protein bars and protein powder. It can act as a masking agent in the product. The combination of lactones is meat To create meat flavor (e.g., fatty animal fat and sweet aroma) in foods such as pre-packaged foods. Alternatively, it can provide a distinctive flavor profile that is important for imparting the flavor of beef to non-beef foods. This can be done. Meat replicas, when lactones are added to the product, have an overall palatability and To improve the evaluation of meatiness. In some embodiments, for example, Tyrolactone, δ-tetradecalactone, and 5-ethyl-4-hydroxy-2-methyl The combination of ru-3(2H)-furanone can be used to provide a meat-like flavor. cut. In addition to vegetable oils, lactones create a fat flavor closer to animal fat and spread throughout the mouth and can increase the perception of mouth coating. Lactones can also be contained in sugars can also be added to increase the sweetness of the product without changing the content. It should be noted that active substances such as lactones and carotenoids can be used to flavor food replicas including meat or cheese replicas (e.g., plant -based food replicas), and can also be used to alter the flavor of foods such as meat and cheese (e.g., to enhance the meat or cheese flavor) it should also be noted that this is possible.

[0077] In some embodiments, β-carotene, zeaxanthin, lutein, trans-β -apo-8'-carotenal, lycopene, and canthaxanthin are used to control the creation of desired flavors and prevent undesired flavors by creating food products such as plant-based foods (e.g., the meat described herein replicas). Carotenoids are used to reduce off-flavors from plants in other food products, including dairy replicas can be used for this purpose. Each type of carotenoid is capable of creating desired flavors and reducing off-flavors has been found to have different control properties. See Examples 18 and 26. Carotenoids when added in an amount between 0.00001% and 0.1%, improve meat replicas can enhance sweet and fatty aromas.

[0078] Carotenoids can be added to meat replicas by adding the carotenoid to a flavor emulsion or flavor broth. Carotenoids can be added before and after cooking Carotenoids can be added in amounts between 0.00001% and 0.1%. When adding carotenoids before cooking, the carotenoids create flavor before being added to the meat replica. It can act as a substrate in reaction flavor mixtures. Carotenoids also act as antioxidants. It alters the pathways for other flavors produced by acting as a stopgap. Adding a waxy substance can improve the flavor quality of a flavor emulsion; (like wax) The unpleasant odor of poor quality oxidation (like fish or paint) is reduced, and (like earth or mushroom) Other unpleasant aromas (like grains or beans) are reduced, and it becomes sweet, greasy, and meaty. Furthermore, the fresh flavor is enhanced. Each carotenoid has a different flavor profile. For example, adding lycopene to a flavor emulsion before cooking results in a milder flavor. On the other hand, beta-carotene has a very good taste, with a richer, more meaty aroma compared to the control. Adding carotenoids before cooking has a significant effect on the flavor profile. It has fruit. When carotenoids are added after cooking, they reduce off-flavors that occur especially during storage. Regarding this, other flavors in flavor emulsions or flavor broths may have further beneficial effects. Carotenoid precursor molecules influence the effects of carotenoids. The resulting flavor and / or The aroma profile is influenced by, among other factors, the type of flavor precursor and Concentration, pH of the reaction, cooking time, cooking temperature, iron complex (e.g., heme-containing protein) Which type of heme cofactor, or iron chlorophyllin, or iron salt (ferric gluconate) and It can be controlled by the amount, reaction temperature, and the amount of water activity in the product, and all This depends on how carotenoids alter the flavor profile. Specific examples This includes how carotenoids are produced in vegetable oils, especially when there are metals in the oil source. This includes whether it is possible to reduce or prevent the creation of flavor compounds. Fats containing polyunsaturated fatty acids such as chlorophosphate, gamma-linoleic acid, DHA, and EPA When added to flavor emulsions containing oil, carotenoids can give off a rotten fish-like, picture-perfect taste. It suppresses the aromas of ingredients and vegetables, and promotes the development of meaty characteristics and sweet aromas. It is possible.

[0079] Carotenoids, in particular, have a grain-like, woody, earthy, mushroom-like, plant-like flavor. It can reduce odors and oxidative odors. Carotenoids are different parts of plant-based products. In addition to the above, it can have different effects. Carotenoids, including wheat gluten, This can reduce or prevent the creation of off-odor compounds in wheat flour. For example, lutein, in addition to being present in raw meat, reduces the overall intensity of flavor in cooked meat. To reduce grainy, woody, and oxidative odors in the dough and the final product. This is possible. These changes in flavor characteristics are, in some cases, due to SPME gas chromatography. As shown by tography-mass spectrometry (GC-MS), specific flavoring This is supported by a decrease in the compound, and in other cases there is no change in the flavor compounds, but in grains A decrease in the characteristics of certain winds was observed, and this was caused by altering the chemical reactions that were occurring. It has been suggested that carotenoids act by masking flavors. Furthermore, The carotenoids added to the meat mixture make the sample more carotenoid-free than the control. It is stated that it became greasy and sweet. The main compounds that were reduced by lutein are These are (Z)-2-nonenal, (E,E)-2,4-nonadienal, and 1-pentene. Oxidized flavor compounds such as alcohols and aldehydes, including 3-ols. It contains; furthermore, sulfur compounds include methanethiol, 2-acetylthiazole, and sulfur It decreases with lutein, including dimethyl methyl Grains are sculpted by flavor scientists trained in olfactory testing (GCO). It was described as having an aroma and oxidative odor.

[0080] Antioxidants such as epigallocatechin gallate (EGCG) are also found in plant-based products. For example, it can be used to reduce off-odors in foods such as meat replicas. Green tea extract EGCG and other substances found in (and can be purified from green tea extract) Antioxidants can be added in concentrations of 0.0001% to 0.1%. Acids including EGCG. Anti-caking agents are also used in meat dough, as well as in cooked meat dough and consumer products made from dough. It can alter the flavor profile of both products. EGCG affects the overall flavor of the dough. It reduces, and in particular, as described by trained flavor scientists and GCM As confirmed using S, it reduces off-flavors such as grainy and oxidized flavors. ru.

[0081] Vegetables or fruits (juice, puree, or extract) are used in addition to meat replicas, providing a sense of... To enhance the flavor of the meat (e.g., meat-like characteristics) and the palatability of the product, It can increase the perceived fat content and the fat that spreads throughout the mouth. Furthermore, these can When eating the product, taste testers should increase the perceived juiciness of the meat replica, and their saliva Secretion may increase. The type of meat flavor enhanced by vegetables or fruits depends on the type and addition. It depends on the process. An example is the additional beast derived from cucumbers and melons that are enhanced through cooking. A fatty, greasy aroma; an additional sweet fragrance derived from honeydew, and the scent of charred meat. and a savory aroma; an additional sweet fragrance and freshness derived from pineapple and tomato It contains additional savory, golden-brown roasted meat flavor derived from the ingredients.

[0082] Vegetables or fruits are flavored by pressurization, juicing, liquid distillate, pressurized distillation, or solvents. Meat replicas in the form of juices, purees, or extracts, created by extraction or other methods. Vegetables or fruits can be added, whether cooked or unprocessed. or cooked, or processed in another way (for example, by pasteurization) (By enzyme inactivation), the protein (e.g., lipoxygenase) is denatured. That's also good. Flavor profile, i.e., green or vegetarian notes of fruit or vegetables. Both the meat-like characteristics, including the aroma, and the amount of spoiled smell depend on cooking or other processing. And, as well as the amount and process of cooking or other processing, it may vary. Fruits and Much of the flavor in vegetable extracts, purees, and juices is created by enzymes. The enzyme can create desired or undesirable flavors, and the desired flavor can be extracted. It depends on the application of the substance and juice. It depends on the selection and processing of the appropriate type of fruit or vegetable. Therefore, it becomes possible to create appropriate flavors for meat replicas. Furthermore, off-odors during processing can be eliminated. It is sometimes desirable to deactivate enzymes that may cause this reaction. When added, the specific enzyme that can produce off-odors in the extract is lipoxygenase. Lipoxygenase is particularly active in the peels of fruits and vegetables. Damage to the peel causes lipo It can increase xygenase activity. Therefore, before cutting the peel of a fruit or vegetable... Element inactivation may help reduce off-odors. Fruit and vegetable extracts, purees, or In the formation of the liquid, enzymes are inhibited by heating above 60°C, high-pressure pasteurization, or enzyme inhibition. It can be deactivated. In some embodiments, for example, lipoxygenase, By adding inhibitors such as epigallocatechin gallate (EGCG), or by other oxidation processes... It can be inhibited by adding the enzyme that was originally active. In some embodiments, the whole The fruit or vegetable may be cooked or processed before the peel is pierced, and cooking may result in the product You can do this after cutting. Cooking or other processing can be done for a short time (minutes) or a long time (hours). If cooking is used, the temperature will rise slightly from room temperature to over 120°C under pressure. It can be done. For example, fruits or vegetables can be heated to 60-100°C (for example, 70-80°C). It can be cooked at temperatures of 80-90°C or 90-100°C. This may include blending, elongation, and / or pressurization. Seeds may be They can be removed or the seeds can be left.

[0083] For example, cucumber puree added to meat replicas provides an extra layer of fatty, tallow flavor. It can be served, but it may impart the aroma of green vegetables. The fruit is cooked first. In some cases, 2-nonenal and 2,6- are responsible for the green, strong cucumber aroma. Several compounds, including nonadienal but not limited to it, are reduced. Furthermore, butter The flavors become richer, more fatty, and more animal fat, and these are detected by SPME GC-MS. As shown, this can occur due to an increase in lactone concentration by cooking tomatoes. It also enhances the meaty aroma while reducing the grassy and tomato-like flavors.

[0084] Fruit or vegetable-flavored liquids can be added to different components of the product, for example, Add to meat mixture before cooking, add to fat emulsion after or before cooking, gel-like To add to a substrate, to add to a product made by fully combining, or to unreacted flavor broth It can be added to the extract. The extract is 0.0001% in the case of the puree and liquid. You can add up to 10% of the liquid.

[0085] Acids such as lactic acid, in addition to being added to the meat mixture, lower the pH and alter the flavor during cooking and processing. The response can be changed. Beef has a pH of approximately 5.5; raw meat with a pH of 5.5 To achieve the desired result, additional acidity is required. Lactic acid is also found in beef. It brings a desirable freshness and acidity.

[0086] In other embodiments, non-animal fats may include isolated plant proteins. For example, emulsions are made from plant-derived oils, algal oils, or oils derived from bacteria or fungi. A choice of flavoring agents is added, along with isolated plant proteins (e.g., soybean-derived kong). Combine with an aqueous solution of ricinine, then mix using, for example, a high-speed homogenizer. Homogenizing a substance and heating it for a short period of time, for example, 5 minutes at 90°C It can be manufactured using the following methods: Physical properties of the emulsion such as melting temperature, hardness, brittleness, and color. This involves using different types of isolated proteins, protein concentration, oil-to-water ratio, The homogenization process is controlled by varying the rate of homogenization, heating temperature, and heating time. This is possible. For example, an emulsion with a high oil-to-water ratio and a low protein concentration will break down more easily. Emulsions that are easily dissolved and melt, but have a lower oil-to-water ratio and a higher protein concentration. It is softer, less prone to breakage, more adhesive, and melts at higher temperatures.

[0087] In some embodiments, the emulsion is derived from plant oils, algal oils, or bacteria or It contains fungal oil and an optional flavoring agent, with a pH > 10 (e.g., pH 12). For example, sodium hydroxide of isolated proteins (e.g., soybean conglycinin) It can be prepared by combining it with an aqueous solution containing it. Shake, stir or Homogenization forms an emulsion. Then, the pH is adjusted to a neutral or acidic pH by adding, for example, hydrochloric acid or lactic acid. These emulsions have physical properties that depend on the protein type and protein concentration. Degree, pH level during homogenization, homogenization rate, and oil-to-water ratio It can be controlled by changing the ratio.

[0088] In other embodiments, the emulsion may be a plant-derived oil, algal oil, or a bacterium or fungus. Aqueous solutions of oils, salts, and flavoring agents (e.g., flavor precursors) derived from the same type, as well as emulsifiers. It can be produced by mixing mono / diglycerides, lecithin, Phospholipids, Tween surfactants, sodium stearoyl lactate, or DATEM ( Diacetyl tartrate ester of noglycerides can be used as an emulsifier. The physical properties of these emulsions depend on the type and concentration of the emulsifier and the rate of homogenization. This can be controlled by changing the temperature and the oil-to-water ratio.

[0089] Solidified, optionally flavored, and / or protein-containing fats are It can be combined with meat dough, and a mixture of meat dough and non-animal fat can be, for example, minced. By cutting, grinding, slicing, mincing, shearing, or tearing, It can be crushed into finer pieces. In some embodiments, shearing is performed while heating the dough. It can be used, and as a result the dough hardens and is ultimately crushed during the cooking process. Therefore, no further steps should be necessary for crushing.

[0090] Carbohydrate-based gels and optional binders can be added to the dough-fat mixture. Carbohydrate-based gels also produce a meat replica texture and do not leave a sticky residue in the final product. It is useful for providing juiciness. Typically, its melting temperature is between approximately 45°C and 85°C. Carbohydrate-based gels are used. Non-specific examples of suitable carbohydrate gels include agar and pectin. Konjac (also known as glucomannan), alginate, chemical It contains modified agarose or mixtures thereof.

[0091] The binder may be an isolated plant protein or a carbohydrate gel. Non-specific examples of substances include RuBisCO, albumin, gluten, glycinin, and kong. Lysinin, Legmin, Globulin, Bicillin, Conalbumin, Gliadin, Glutelin , glutenin, hordein, prolamin, phaseolin, protinoplast, secalin Wheat (triticeae): gluten, zein, oleosin, caloleosin steroleosin, or mixtures thereof (e.g., albumin fraction) It includes. Plant protein, including soybeans, peas or lentils, as is appropriate. It can be obtained from a source of [unclear]. In some embodiments, useful binders are non-plant-based It can be obtained from various sources. For example, egg albumin or collagen can be obtained from several sources. It can be used as a binder in the embodiment described above.

[0092] If the binder is a protein, the denaturation temperature of the protein is less than the melting temperature of the carbohydrate gel. It is useful because the risk is low. For example, a suitable protein binder (e.g., RuBisCO, A Denaturation temperature of lubumin, soy conglycinin, or gluten, or mixtures thereof The temperature can be between approximately 40°C and 80°C. This causes the protein binder to denature. Afterward, the carbohydrate-based gel becomes able to melt, and together with it, the meat replica is bonded. This results in a better texture and the creation of meat replicas.

[0093] In some embodiments, the protein used as a binder is chemically or enzymatically These can be modified to improve these structural and / or flavor characteristics. For example, partially breaking down proteins using food-grade enzymes such as papain. This allows for a better water release profile during gelation and cooking. In some embodiments, the protein used as a binder is chemically or enzymatically Modified to alter the protein denaturation and gelation temperature, for example, to a specific gelation temperature ( For example, to mimic myosin, you need 52°C, or to mimic actin, you need 68°C. It may reach [a certain level]. In some cases, proteins such as proteases are purified [in a different way]. It can be used to reduce the bitterness that may be present in the protein fraction.

[0094] In some embodiments, the binder is a carbohydrate-based gel. For example, from 140°F A carbohydrate-based gel that hardens after cooking at 190°F (for example, from 150°F to 180°F). Non-exclusive examples of carbohydrate-based gels include methylcellulose and hydroxypropylmethylcellulose. Modified starches such as rose, guar gum, carob gum, xanthan gum, and It contains a mixture of those.

[0095] Furthermore, iron-complexes and / or iron salts and flavorings can be added to meat replicas. Yes, it is possible. Iron-complexes and / or iron salts can be used in meat dough, connective tissue replicas, or non-animal products. Iron complexes and / or iron salts used to flavor fatty acids, whether identical or different. It may be done. After cooking, meat replicas, iron-compounds and / or iron salts and flavors - Flavoring agents are used so that precursors can react and produce flavor compounds. Flavoring agents may be a mixture of flavor precursors or (as mentioned above) flavor precursors. In addition, seasonings such as yeast extract, hydrolyzed protein, or flavor compounds are used. It's possible. Flavor compounds include, for example, phenylacetic acid and (E,E)-2,4-nonadyl acetic acid. Enal, water-soluble resin onion, oil-soluble onion, p-cresol, acetonyl acetate, 4 -Hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-octa Dienal, 2-methyl-1-butanethiol, 2-methyl-3-furyltetrasulfate D, 2-mercaptopropionate ethyl, 2-mercapto-3-butanol (mixture of isomers) (compound), n-decane-d22, oil-soluble garlic, sulfuryl, sulfuryl acetate, mercury Puto-3-butanol, spiromeat, 1-penten-3-one, 2-meth Tyl-3-Franchiol, 2-methyl-3-tetrahydrofrantiol, oleic acid , dipropyl trisulfide, diflufuryl disulfide, methylcyclopentenolone, 3-Methylthiohexanal, butyric acid, butyrolactone, 5-methyl-2(3H)-furan n, furaneol, 1-(1H-pyrrole-2-yl)-ethanone, hexanoic acid, and These can be combined. Additional flavor compounds include Sigma Aldr ich (St.Louis, MO), Penta Manufacturing Co. (Fairfield, NJ), Advanced Biotech (Totowa, NJ) J), Firmenich (Meyrin, Switzerland), Givauda n(Vernier, Switzerland), International Fla Vors and Fragrances (New York, NY), and Wild Purchase commercially available products from companies such as Flavors (Erlanger, KY). It is possible.

[0096] In some embodiments, a seasoning agent, such as edible salt (e.g., sodium chloride), is used. (or potassium chloride), garlic, or herbs (e.g., rosemary, thyme, basil) (Lecithin, sage, or mint), emulsifier (e.g., lecithin), additional fiber (e.g., zeh (Lactic acid or inulin), minerals (e.g., iodine, zinc, and / or calcium), meat Meat shelf life extenders (e.g., carbon monoxide, nitrite, metabacterium) Sodium sulfite, Bombal, Vitamin E, Rosemary extract, Green tea extract Catechins and other antioxidants can be incorporated into meat replicas.

[0097] The meat replicas described herein also use natural coloring agents such as turmeric or beet juice. , or azo dyes, triphenylmethane, xanthenes, kinin, indigoids, thi dioxide Artificial colorants such as tan, Red No. 3, Red No. 40, Blue No. 1, or Yellow No. 5, or natural It may also contain any combination of natural and / or artificial colorants.

[0098] Any of the replicas described herein can be molded to the desired use, for example, by using putty, etc. Ground meat is used to form fritters, chubs, meatballs, or nuggets. In any type of food, for example, as a taco filling, or Casserole, sauce, topping, soup, stew, meatballs, or meatloaf It can be used in F. In some embodiments, the meat replica is, for example, M Form into balls or nuggets, then coat with breadcrumbs, rice, etc. for convenience. Alternatively, you can coat them with wheat flour (for example, oat flour or coconut flour). Cut.

[0099] Meat replica The meat replicas described herein contain approximately 5% to 88% by weight of meat replica fabric. For example, from approximately 10% by weight to approximately 40% by weight, from approximately 25% by weight to approximately 35% by weight, and approximately 40% by weight. From approximately 88% by weight, or 45% to approximately 60% by weight; carbohydrate-based gels approximately 0% by weight. Approximately 40% by weight (for example, approximately 15% to 25% by weight); approximately 3% by weight of non-animal fat. Approximately 35% by weight (for example, approximately 10% to 15% by weight); approximately 0.00001g of flavoring agent % to about 10% by weight; binder about 0% to about 15% by weight (for example, about 2% to about 1 5% by weight or approximately 2% by weight to approximately 10% by weight); as well as heme-containing proteins and / or Or iron composites such as iron salts, ranging from approximately 0.01% to approximately 4% by weight (for example, approximately 0.05% by weight) It may contain approximately 1% by weight, or approximately 0.2% to approximately 2% by weight. Amount of flavoring agent This can vary depending on the type of flavoring agent. In some embodiments, the flavoring agent is meat rep It can be about 0.5% to about 7% of the total. For example, a mixture of flavor precursors. Flavorings make up about 0.5% to about 7% of the meat replica (for example, about 1% to about 3%; about 3% to It can be about 6%; about 4% to about 7%. In some embodiments, flavoring compounds, etc. The flavoring agent may be present in the meat replica in an amount ranging from approximately 0.00001% to 2%.

[0100] As described herein, one or more, two or more, three or more, or one or more of the constituent components. Four or more ingredients may include flavoring agents. For example, meat dough may contain flavoring agents (e.g., iron compound Produced by heating a body or iron salt in combination with one or more flavor precursors. It may contain (flavoring compounds) or yeast extract in edible fibrous components. It may contain seasonings such as non-animal fats as well as flavoring agents (e.g., iron complexes or It is produced by heating iron salts together with one or more flavor precursors. It may contain flavoring compounds. The replica also reacts when the replica is cooked. Iron composites or iron salts can enhance the sensory experience of cooking the replica. It may contain one or more flavor precursors. Furthermore, the replica is formulated It may contain flavorings or taste-enhancing compounds.

[0101] In some embodiments, the constituent components are generated at a desired particle size, and then fermented for 5 minutes to 2 minutes. 4 hours (for example, 10 minutes to 2 hours, 1 to 4 hours, 4 to 8 hours, 6 to 12 hours, Alternatively, compress them together (for 12 to 24 hours) to allow the components to adhere to the meat replica. Next Then, by grinding the meat replica, the characteristics of ground meat can be reproduced. To compress into the desired form, for example, steak, tenderloin, chop, or fillet It can reproduce the shape and density of meat. Meat replicas can also be used for things like sausages. It can be further processed into processed meat.

[0102] The present invention is further described in the following embodiments, which are described in the claims. The scope of this invention is not limited. [Examples] [Examples]

[0103] Isolation and purification of leghemoglobin Soy (Glycine max) Leghemoglobin C2 (Uniprot KB P02236) Nucleic acids encoding ) with an N-terminal His6 epitope tag and TEV cleavage site, pJe Cloned into xpress401 vector (DNA2.0) and in *E. coli* BL2 The cells were transformed into 1. The transformed cells were treated with kanamycin, 0.1 mM ferric chloride, and 5-A Increased by fed-batch fermentation supplemented with 10 μg / ml of minolevulinic acid. It was propagated in 0.3 mM isopropyl β-D-1-thiogalactopyranoside (IPTG). Therefore, expression was induced, and the cells were grown at 30°C for 24 hours. The cells were then concentrated by centrifugation. Then, it was resuspended in 20 mM potassium phosphate (pH 7.8) and 100 mM NaCl. Cells are lysed by pressure homogenization, and then clarified by centrifugation and microfiltration. Leghemoglobin was charged with zinc (zinc-charged) IMAC cephalometric - Purified from soluble lysate using high-speed flow resin (GE Healthcare) The bound leghemoglobin was 500 mM potassium dihydrogen phosphate, 100 mM N The resin was eluted with aCl. The purified leghemoglobin was neutralized and then removed by ultrafiltration. It was concentrated. The concentrated leghemoglobin was reduced with 20 mM sodium dithionite. Sodium thionate was removed by diafiltration. The leghemoglobin concentration was measured. The concentration was determined by the soret peak absorption rate and adjusted to 60-70 mg / ml. The final leghemoglobin product was frozen in liquid nitrogen, freeze-dried, and stored at -20°C. The purity (partial abundance) of leghemoglobin was analyzed by SDS-PAGE, and approximately 80 It was determined to be %. Analysis of the UV-VIS spectrum (250~700nm) revealed that heme Traces of a spectrum consistent with the loaded leghemoglobin were revealed.

[0104] (Listed in Table 1) Soybeans (Glycine max) Leghemoglobin C2 and 8 Pycnoids The heme biosynthesis gene in Pichia pastoris is linked to the pAOX1 methanol-induced pAOX1 gene. Under the control of the romor, the Pichia pastoris expression vector pJA( It was cloned at BioGrammatics Inc. (Carlsbad, CA). Pichia pastoris strain Bg11 (BioGrammatics, I (nc.) was transformed with a linearized plasmid, and the stable component was made antibiotic resistant. Therefore, I chose it.

[0105] [Table 1]

[0106] Transformed Pichia cells are grown by fed-batch fermentation, and Leghemoglobin Cell expression was induced with methanol at 30°C for 120 hours. Cells were concentrated by centrifugation. The solid was resuspended in water and dissolved by high-pressure homogenization. Processing with c 863A, centrifugation, and 0.2 μm microfiltration (Koch Membr Removed by (ane Systems). The soluble lysate was concentrated and filtered by 3kDa ultrafiltration. Dialysis was performed using Spectrum Laboratories with water. The lysate was then processed using HPA25L anion exchange resin (Mitsubishi). The leghemoglobin solution was partially purified to a final purity of approximately 40%. Concentration and 3kDa ultrafiltration (Spectrum Laboratories) Recombined by water diafiltration, Q high-speed flow anion exchange resin (GE L Further purification was performed using iFesciences. The final leghemoglobin product was 3 The solution was concentrated using kD ultrafiltration and frozen at -20°C. The final product had a purity of approximately 80%. It contained 80 g / L of leghemoglobin. [Examples]

[0107] Isolation of RuBisCO 1 kg of fresh spinach leaves, buffered in potassium phosphate containing 0.1 M NaCl. In a 1:1 ratio with the liquid (pH 7.4), use Vita-prep 3 blender (Vita The mixture was macerated in mix Corp, Cleveland, OH. Extraction was performed at the highest setting (3HP). The procedure was performed for 10 minutes using a motor. The temperature was maintained below 30°C. A 10M NaOH solution was used. After grinding, the pH was adjusted to 7.4. The homogenate was centrifuged at 3500g for 5 minutes. , on a scale (supply amount approximately 1 gpm) GEA Westfalia decanter G The conditions were simulated using CE-345. The pellets were discarded. Then, centrifugation was performed. Liquid (approximately 1.6 L) is used in a hollow fiber form (Spectrum Laboratories). KrosFlo in atories Inc. Rancho Dominguez, CA 0.2 μm modified polyethersulfone (mPES) of K02E20U-05N The solution was filtered using a membrane microfilter. The remaining solution (approximately 0.25 L) was then mixed with approximately 1 L of extraction buffer. Dialysis filtration was performed using 5L. The permeate from this filtration step (approximately 3L) was treated with 10kDa mPES membrane (Spectrum Laboratories Inc. Rancho Dominguez, using CA's MiniKros N02E010-05N, approximately 0 The solution was concentrated to 0.1 L. The protein concentrate had a pH of approximately 7.4. A concentrated acid such as 6 M hydrochloric acid was used. The solution was slowly added to the concentrate to lower the pH to 5. The mixture was then subjected to a magnetic stage. - Stir vigorously for 30 minutes using a plate or homogenizer, then at 3500g The mixture was centrifuged for 5 minutes to obtain an off-white pellet and a brown centrifugal. The liquid was discarded, and the protein pellet was washed with deionized water. The pellet was then placed in 0.05-0.1L of water. The solution was resuspended in DI water. The solution was vigorously mixed into a uniform slurry, and 10M sodium hydroxide solution was added. The pH was slowly raised to 11 using a concentrated base solution such as um. It was a clear yellow. Next, the pH was lowered to 9 to maintain a clear mixture. [Formation] The material was dried using a spray dryer, or frozen and dried using a freeze dryer. The material was processed using the AAOC method (AOAC, 2000) to obtain Leco FP-528 Nitr ogen Combustion Analyzer (Leco, St. Joseph, Analysis was performed using MI). Protein was calculated as % nitrogen × 6.25, and protein 8 The calculated concentration was 6%. The resulting product was slightly decolorized and retained its low-temperature denaturation properties. [Examples]

[0108] Isolation and decolorization of RuBisCO 1 kg of fresh spinach leaves, 8% (w / v) PEG (Carbowax Sen try PEG 8000; Dow Chemicals, Midland, MI) 0.1% (w / v) cationic flocculant (863A; Tramfloc, Inc., Ho Dilute with potassium phosphate buffer (pH 7.4) containing Uston (TX) in a 1:1 (w / w) ratio. Vita-prep 3 bender (Vitamix Corp., Clev The material was macerated with eland (OH). Extraction was carried out while maintaining a temperature below 30°C throughout the entire process. Then, the process was run for 3 minutes at the highest setting (3HP motor). After grinding, a 10M NaOH solution was used. The pH was adjusted to 7.4. The homogenate was centrifuged in a benchtop centrifuge (Allegra). X15R, SX4750 rotor; Beckman Coulter, Inc., Pa Using a Sadena (CA) centrifugation chamber, 3500g was centrifuged for 5 minutes. The pellet was discarded, and the top The clear solution (approximately 1.6 L) was collected separately. The salt of magnesium sulfate heptahydrate (K+S KAL) was also collected. (I GmbH, Kassel, Germany) was added to the supernatant to make a 1M solution. Mix the liquids completely and use a benchtop centrifuge (Allegra X15R, SX4750) Using a rotor (Beckman Coulter, Inc.), at 5451g for 3 minutes. It was centrifuged. Three layers formed in the centrifugal separation bottle, and the remaining green solid was pelletized. It was separated as (approximately 0.1L). The PEG layer (approximately 0.3L) was separated to form the uppermost layer, and then attached. The color and odor compounds were selectively fractionated. Then, the clear product remaining in the intermediate layer was obtained. This was done using a hollow fiber format (Spectrum Laboratories Inc.) at 0.2μ The results were filtered using a modified polyethersulfone (mPES) film. The remaining amount (approximately 0.25 L) is dialyzed using approximately 0.75 L of 1 M magnesium sulfate solution. The permeate (approximately 3L) from this filtration step was then filtered through a 70kDa mPES membrane (Spec It was concentrated to approximately 0.1 L using trum Laboratories, Inc. The protein concentrate was further dialyzed and filtered with approximately 0.5 L of DI water in five steps. The pH was approximately 7, and the conductivity was less than 5 mS / cm. The obtained protein concentrate was It was a clear, pale yellow. The product was dried using a spray dryer or a freeze dryer. It was frozen and dried using this material. This material was then processed with a standard 660nm Pierce protein. Analysis was performed using S / A and SDS-Gelden sitometry. Dry solids were measured using an IR hygrometer. The analysis was performed using the following method. The concentrations of flocculant and PEG in the final product were analyzed using titration. The protein concentration was approximately 91% (w / w), and the total solids content was approximately 95% (w / w). The PEG and flocculant concentrations were analyzed at less than 0.2% (w / w). The product had a purity of 9. The recovery rate was over 0%, and over 90% was recovered throughout the process. The resulting product was decolorized. It retained its low-temperature degradation properties. [Examples]

[0109] Isolation of soluble soybean conglycinin The soluble conglycinin fraction (7S fraction) of soy protein was obtained using the following method. . Defatted soy flour (CHS HONEYSOY(registered trademark) PDI 90) 1kg, The mixture was prepared by mixing 10 liters of deionized water in a container fitted with a bar-head mixer. After the aggregate dispersed, the pH of the slurry was adjusted to 8 using 2N NaOH. The mixture was stirred at 4°C for 1 hour to extract all soluble proteins. Then, the p of the mixture was extracted. The H concentration was adjusted to 5.8 using 2N H2SO4, and the mixture was then mixed at 4°C for another hour. The mixture was then placed in a JLA 8.1 rotor (JHC centrifuge, Beckman Coultre). At er Inc., the product was centrifuged at 10,000 g for 10 minutes to separate insoluble carbohydrates and The protein (glycinin) was removed. The soluble supernatant was sterilized using 2N H2SO4. The acidification mixture was further reduced to H4.5 and mixed at 4°C for 1 hour. Then, 1000 of the acidified mixture was added. Centrifuge at 0g for 10 minutes, collect the precipitated protein, and extract lipoxygenase from soy. The supernatant containing lecithin and trypsin inhibitors was discarded. 4 volumes of water (approximately 2L) were used. By resuspending the pellet in ) the Kong in the precipitated protein fraction at pH 4.5 The ricinine was dissolved and the pH was adjusted to 8 using 2N NaOH. The mixture was incubated at 4°C for 1 The mixture was stirred for a certain amount of time. The pH of the mixture was lowered again to 5.8 using 2N H2SO4 to remove contaminants. Simultaneous purification of proteins was minimized. The mixture was centrifuged at 15,000 g for 20 minutes. Soluble conglycinin was collected from the supernatant. The conglycinin fraction was subjected to ultrafiltration (70k). DAMPES ultrafiltration membrane, 2600 sq. cm, Spectrum Laboratory The protein was concentrated using (ories Inc.). The resulting protein solution (10% protein) A concentration of approximately 0.5 L contains 55-65% pure conglycinin and gel at 65°C. Next, the protein is freeze-dried and stored at room temperature until it is used in the production of meat replicas. Ta. [Examples]

[0110] Preparation of dough broth to pre-flavor the meat dough. The dough broth was mixed with 1x a precursor mix (see Table 2) and 0.5% leghemoglobin. Robin (LegH, isolated and purified as described in Example 1), and 18% Refined, bleached, and deodorized (RBD: Refined, Bleached, and Deodorized) (dorized) coconut oil (Shay and company, Milwaukie, O Mix R) and stir while heating until the solution boils, then boil vigorously (at a low This solution was created by boiling it for 10 minutes. This solution is called "dough broth". The coconut oil was used to create the meat dough in Example 10. It was mixed with LegH and a precursor. By incubating it, it caramelizes into a greasy, beefy, nutty flavor. It includes flavors such as sulfur, metallic, buttery, sweet, savory, and umami. This produces a savory or meaty flavor in the broth.

[0111] [Table 2] [Examples]

[0112] Preparation of flavor-infused fat replicas Flavored fat replicas, 0.5% LegH (from Example 1), 1 × Precursor Mix 1 (Table 1), and 30% RBD coconut oil (Shay and Company Mix the solutions of Milwaukie (OR), heat while stirring until boiling, then It was then created by boiling it for 10 minutes. The solution was cooled to solidify the oil. After the oil has solidified, it is separated from the aqueous layer to prepare the hamburger described in Example 11. It was used for this purpose. By incubating coconut oil with a mix of LegH and precursors, The oil has a savory, meaty flavor, with hints of beef fat, a slight sweetness, and sulfur. The fragrance is infused. [Examples]

[0113] Preparation of "soft connective tissue" replicas Soft connective tissue replicas are created using soy protein isolates (SUPRO® EX). 38 (Solae), Vital Wheat Gluten (131100, Guisto's Specialty Foods (San Francisco, CA), and water Prepared using a Nano16 extruder ((Leistritz Advanced Tech hnologies Corp., Somerville, NJ) uses custom-made cooling dies ( Circular, ID 6.5mm, length 300mm), cooling water circulator, and high-pressure water pump It was used in conjunction with Optos (Eldex Laboratories Inc.).

[0114] Mix 50g of soy protein isolate and 50g of wheat gluten powder by hand for 5 minutes. The mixture is then thoroughly mixed by mixing, and then the batch feeder of the extruder is loaded into the loading tube. The mixture was added to an extruder (ing tube). The dry mixture was fed into the extruder at a rate of 2.4 g / min. 3.6 ml Water was pumped into the second zone of the extruder barrel at a rate of / min. The extruder speed was maintained at 120 RPM. The temperature gradient along the extruder barrel was set as follows. The supply zones are -25°C, Zone 1-30°C, Zone 2-60°C, and Zone 3-110°C. Zone 4 - 110°C. The die plate was neither actively heated nor cooled. Cooled die The die was cooled using a cooling water circulator that maintained a temperature of 24°C.

[0115] The soft bond replicas produced by this method are off-white in color and fibrous. It was highly thread-like, and lacked distinct taste and flavor. The tensile strength of this material was low. Its tensile strength was comparable to that of tender roast beef. [Examples]

[0116] Preparation of a tissue replica of "rigid fibrous connective tissue" To prepare a stiff, fibrous connective tissue replica, use approximately 50g of soy protein isolate. Mix 50g of wheat gluten powder thoroughly by manual mixing and stirring for 5 minutes, then extrude the raw material. It was added to the loading tube of the material dispenser. The dry mixture was fed to the extruder at a rate of 3.6 g / min. 5 Water was pumped into the second zone of the extruder barrel at a rate of 0.4 ml / min. The screw speed was maintained at 120 RPM. The temperature gradient along the extruder barrel was as follows: Settings have been configured. Supply zone -25°C, Zone 1 -37°C, Zone 2 -61°C, Zone 3 -13 5°C, Zone 4-135°C. The die plate was neither actively heated nor cooled. Cooling die The die was cooled using a cooling water circulator that maintained the die temperature at 26°C.

[0117] The rigid, fibrous bond replicas produced by this method are light brown and clearly indistinct. It was a fibrous / layered material with a good taste and flavor. The tensile strength of this material was high, and it was easy to cook. It was comparable to the tensile strength of beef tendons. [Examples]

[0118] Preparation of pre-flavored "soft connective tissue" To prepare a flavored, soft connective tissue replica, soy protein isolate 5 0g, Wheat gluten powder 50g, Yeast extract No. 9 (Flavor house In c., X11020) 1g, and yeast extract No. 21 (Biospringer 14 Mix 05 / 40 MG1) thoroughly by manual mixing and stirring for 5 minutes, then feed the raw material into the extruder. It was added to the loading tube of the machine and extruded as described in Example 7. The soft connective tissue had a savory taste, and compared to the soft connective tissue produced in Example 7 The complexity of the flavor increased, and the rotten smell decreased. [Examples]

[0119] Preparation of the "meat dough" The "meat dough" for the beef mince replica was prepared using the following ingredients: a. Vital Wheat Gluten (No. 131100, Guisto's Special) lty Foods, San Francisco, CA) b. Soft connective tissue replica (see Example 7, pre-flavored as in Example 9) (Soft connective tissue can also be used.) c. Dough broth (see Example 5)

[0120] 100g of the meat dough was prepared as follows: First, soft connective tissue replica 2 5g was hand-shredded into pieces approximately 1 inch long. The finely torn, soft, bound replicas are dried in a mixing bowl. Combine with 25g of tungsten and gently mix by hand until evenly combined. Place in separate containers. Bring 50 mL of dough broth to a boil and simmer over low heat for 10 minutes. Add the hot dough broth to the dried gluten. In addition to the connective tissue replica mix, a stand mixer (for example, an attachment for mixing dough) is also required. KITCHENAID (registered trademark) Professional 600 Se ries 6 Quart Bowl-Lift Stand Mixer model The meat dough was formed by kneading it for 30 seconds using a KP26M1XER (set to speed 2).

[0121] After kneading, the meat mixture was formed into a flat sheet and transferred to another container for steaming. The meat mixture was (A (Inside the Roma Rice Cooker Model No. ARC-1030SB) The food was steamed until the internal temperature reached approximately 200°F, and then maintained at that temperature for another 20 minutes. After that, the dough was transferred to a container on ice and cooled to room temperature. The steamed meat dough was also used in this It can be stored at 4°C for up to one week at this point. Before forming the beef pate replica The steamed meat mixture was then torn by hand into pieces approximately 1 inch square. The mixture is a replica of beef pate. In the formation of Rica (described in Examples 11 and 12), it can be used immediately. It is in a state where it can be done. [Examples]

[0122] Assembling and cooking hamburgers A replica hamburger containing the ingredients listed in Table 3 was prepared. A 1% agar preparation was placed in a glass container. In a container, add 99 ml of water to agar powder (item number 6410, Now Foods Blooming). The mixture was prepared by adding 1g of gdale (IL). The mixture was heated to 100°C while stirring. The agar is completely dissolved by heating, and then the mixture is frozen in an ice bath for 2 minutes until a firm gel forms. Cool for 0-30 minutes. Then, grind the gel in a coffee grinder (Cuisinart( Transfer to (Registered Trademark) Model Number CUI DCG-20N), grind for 20 seconds, and mix. It was crushed into very small pieces.

[0123] [Table 3]

[0124] Mix the meat mixture (Example 10) and flavored palm oil (Example 6) by hand in a bowl. The typical batch size was 100g to 2000g. Then, the mixture was processed. Stand mixer with food grinder attachment (KITCHENAID (Registered Trademark) Standard:Professional 600 Series 6 Quart Bowl-L ift Stand Mixer model KP26M1XER and KITCHE NAID (Registered Trademark) Food Grinder model FGA, St. Jose Using pH (MI), the mixture was ground at speed setting 1. The mixture was then placed in front of the fixed-hole plate. The material passed through a rotating knife and was then carried by a screw conveyor. The ground material was then placed in a bowl. They were collected.

[0125] Next, the following components are added in the ratios shown in Table 3: 1% agar preparation, RuBisCO (approximately 50 wt% RuBisCO), 16 × Precursor Mix 2, and LegH (350 The ingredients were added at a concentration of ~650 mg / g. The ingredients were added in the order listed here, and after each addition... The ingredients were gently mixed. Then, 30g or 90g of the ground tissue was shaped into a circular shape by hand. It was formed into a putty shape. The typical dimensions of 30g of putty were 50mm x 12mm. Putty 9 The typical dimensions of 0g were 70mm x 18mm. During assembly, grinding, and shaping... All ingredients were kept at a low temperature (4-15°C). The pâté was refrigerated until it was ready to cook. Preheat a non-stick skillet (325-345°F) and cook. Cooked until the internal temperature reached 160°F, turning it over every 2 minutes. Typical cooking The process took 12 to 15 minutes. The cooked pâté was then evaluated by trained sensory testers. As judged, its appearance, texture, and flavor were similar to ground beef. Besides preparing the ingredients, the unformed ingredients can also be used for taco fillings, casseroles, sauces, toppings, It can be used in a variety of dishes, such as soups, stews, or loaves. [Examples]

[0126] Adding flavor molecules to hamburgers A replica hamburger containing the ingredients listed in Table 4 was prepared.

[0127] [Table 4]

[0128] Unflavored meat dough (wheat gluten, unflavored soft connective tissue, Mix the water and coconut oil by hand in a bowl and grind as described in Example 11. Next, the following ingredients were added in the ratio shown in Table 4: 1% agar preparation, RuBisCO (approximately 50 watts). Amount %), 16 × Precursor Mix 2, and LegH (350-650 mg / g) added. The flavor compounds and garlic oil were divided into 1 x 10 -2 Dilute until, then, in the column shown in Table 4. The ingredients were added at the concentrations listed. The ingredients were added in the order listed here, and after each addition, the materials The mixture was gently combined. Next, 100g of the ground tissue was shaped by hand into a circular paste. All materials were kept at a low temperature (4-15°C) during assembly, grinding, and shaping. Cook in a preheated (325-345°F) non-stick frying pan, stirring every 2 minutes. The process was repeated until the internal temperature reached 160°F. The putty usually takes 12 to 15 minutes to set. The cooked pâté resembled ground beef in appearance, texture, and flavor. The patty is just as good as a hamburger patty made with pre-flavored dough and fat. Although the flavor lacked depth, these hamburgers were evaluated by trained sensory testers. As determined, it possessed the additional flavor aroma associated with beef. [Examples]

[0129] Preparation of solution-spun zein fibers for connective tissue replicas Solution-spun zein fibers are produced using zein powder (Prairie Gold Inc., Bloo mington, IL), ethanol (190 proof by Luxco Ever (clear), sodium hydroxide (Fisher Scientific), glycerol Zein powder was produced using zein (Fisher Scientific) and water. 50g of glycerol, 10g of ethanol, and 4g of water are homogenized using a homogenizer. The mixture was then mixed in a wide-mouthed glass bottle for 5 minutes. The pH of the solution was adjusted using sodium hydroxide ethanol. The solution was adjusted to 7.0 with a 1M solution. The solution was loaded into a 1 ml syringe with a 30 gauge needle. The syringe was replaced with a syringe pump (New Era Syringe Pumps, Inc.). ) is attached to a custom fiber spooler with a Delrin spool, and the needle It was positioned with the part facing downwards and mounted vertically. The spooling rod was set to rotate at 3 RPM. I set it up.

[0130] The syringe pump was set to 0.12 ml / h and operated. The solution droplets were at the tip of the needle. If formed, it was scooped up with a spatula and spread onto the fibers. The ends of the fibers were then pressed until they adhered. It was brought into contact with the pulling rod. Then, at the position of the fiber attachment, the pulling rod The heating fan facing the door was switched on to facilitate fiber drying. The fibers were then inserted into the syringe. The syringe was reloaded after winding the contents onto the spool until empty, and the above procedure was repeated. After wrapping the fibers in the pool, the fibers are cured in an oven at 110°C for 1 hour, and then at 175°C. It was completed by baking for 5 minutes.

[0131] The zein fibers obtained by this process were measured using an optical microscope and were 60~ These were slightly clear, pale yellow fibers, 80 micrometers thick. Furthermore, it is highly flexible in water, and even after several hours of immersion, it remains in animal connective tissue (10-15 MP). It maintained a high tensile strength similar to that of a). [Examples]

[0132] Preparation of dough broth with ferric gluconate for pre-flavored meat dough. Prepare the dough broth by adding 1 × Precursor Mix 1 (see Table 2) and 1 mM ferric gluconate. , and 18% purified, bleached, and deodorized (RBD) coconut oil (Shay and comp Mix (any), stir while heating the solution until it boils, then simmer for 30 minutes. It was created by boiling it for a while. This solution is called "ferric gluconate broth" and is used in It can be used as a substitute for the "dough broth" used in the meat dough of Example 10. By incubating coconut oil with a mix of iron gluconate and precursors, The pork and beef in the scallops have a sulfurous, metallic, sweet, savory, and umami flavor. This produces a savory and / or meaty flavor in the broth. [Examples]

[0133] Preparation of flavor-infused fat replicas with ferric gluconate A flavored fat replica containing iron gluconate is mixed with a 0.25% LegH solution. mM iron gluconate, 1 × Precursor mix 1 (Table 1), and 30% RBD coconut oil (S Mix hay and company, and stir the mixture while heating until it boils. Next, it was created by boiling it vigorously for 10 minutes. The solution was then cooled to 4°C. The oil was solidified. After the oil solidified, it was separated from the aqueous layer and prepared as described in Example 13. It was used as a substitute for flavored fat replicas when preparing the hamburgers. By incubating with a mix of egH, iron gluconate, and a precursor, the fragrance Including fragrant, meaty, beef fat aromas, sweet, metallic, and sulfurous notes. The oil is used to infuse flavor and aroma. [Examples]

[0134] Preparation of meat dough containing potassium bitartrate The meat mixture was prepared as follows using the ingredients shown in Table 5.

[0135] [Table 5]

[0136] Firstly, water, coconut oil, 1M lactic acid solution, and hydrolyzed vegetable protein are mixed together. Then, it was heated to 60°C to make a broth. It was melted and helped to distribute the coconut oil. Heating was performed. Gluten flour (vital wheat gluten, number 131100, Guis (To's Specialty Foods, San Francisco, CA) Potassium bitartrate was mixed in separate containers. The warm broth was then dried. Add the mixture to a stand mixer (for example, a KITC with a dough mixing attachment). HENAID® Professional 600 Series 6 Qu art Bowl-Lift Stand Mixer model KP26M1XE The meat dough was kneaded for 30 seconds (set to R, speed 2) to form the meat dough. After kneading, the meat dough was flattened. The mixture was formed and transferred to another container for steaming. The meat mixture was steamed until the internal temperature reached approximately 88°C. (For example, Aroma Rice cooker Model No. ARC-10) Steamed in 30SB. After steaming, the dough was transferred to a container on ice and cooled to 4°C. Tartaric acid solution Potassium phosphate modified the texture of the dough in a favorable way. Compared to the meat dough of Example 10... In addition, the meat mixture of this embodiment is more sticky and, after grinding, takes on a shape more similar to ground beef. Because it was a material with a good texture, it was easy to mold and form putty, thus improving the handling characteristics of the unprocessed material. Ta. [Examples]

[0137] Preparation of meat dough containing lutein The meat mixture was prepared as follows using the ingredients shown in Table 6.

[0138] [Table 6]

[0139] Firstly, water, coconut oil (Shay and Company, Milwaukie, OR ), and lutein (FloraGLO Lutein 20%SAF, DSM Nut (Mixing ritional Products, Overland Park, KS) The mixture was heated to over 25°C to make a broth. It was then melted and coconut oil and lutein were added. Heating was done to help it cook. Then, the warm broth was added to the gluten flour (vita Wheat gluten PROLIGHT (registered trademark) LF, ADM, Chicago, IL In addition, a stand mixer set to speed "2" (for example, one with an attachment for mixing dough) KITCHENAID (registered trademark) Professional 600 Series s 6 Quart Bowl-Lift Stand Mixer model KP The meat dough was kneaded for 30 seconds using a 26M1XER. After kneading, the meat dough was flattened. Formed as in Example 16, then transferred to another container for steaming, and then transferred to a container on ice. It was then cooled to 4°C. A control batch of the meat mixture was prepared before, except that lutein was not added. It was prepared as described. The meat dough containing lutein had less of a grain-like flavor, in contrast. It was described as being closer to beef than the meat dough. [Examples]

[0140] Reducing the flavor and off-odor of grains by adding carotenoids. The meat mixture was prepared as follows using the ingredients shown in Table 7.

[0141] [Table 7]

[0142] First, melted coconut oil (50°C) is mixed with carotenoids, and then this is mixed with water. The broth was stirred vigorously, and then the wheat gluten flour was quickly added to the broth. Mix well with a spoon. Steam the formed raw meat mixture as described in Example 16. Transfer to a metal laminator or glass beaker, then transfer to a container with ice and keep at 4°C. It was cooled.

[0143] Adding carotenoids modifies the flavor of the dough in a favorable way; without carotenoids Compared to the meat dough (Example 10), five trained flavor scientists In the taste test of the four products, the meat dough containing carotenoids had less grain flavor and a weaker oxidized smell. It was noted that there was little overall off-odor. Table 8 shows the results for five trained individuals regarding grain flavor. A panel of samples containing different carotenoids, evaluated by a flavor scientist. The results regarding the summarized sensations obtained by the trained flavor cymbal are shown. The entists rated the grain flavor of each sample on a scale of 1 to 5, with 1 representing the lowest grain flavor. 5 was the highest. The reduction of off-odor in meat dough containing lutein was observed using SPME gas chromatography. This was supported by tography-mass spectrometry (GC-MS) data. Furthermore, caroteno Ido (lycopene, β-carotene, zeaxanthin, canthaxanthin, and lutein) When added to meat dough, the sample was described as being fattier and sweeter.

[0144] By adding lutein to the meat mixture, most of the flavor compounds are derived from lutein. It decreased with increasing concentration. See Table 9; lutein concentrations were none, 0.0005%, and The levels were 0.005% and 0.005%. The main compounds whose levels decreased due to carotenoids were (Z)-2- Nonenal, (E,E)-2,4-nonadienal, and 1-penten-3-ol It contains oxidized flavor compounds such as alcohols and aldehydes; Furthermore, sulfurized compounds including methanethiol, 2-acetylthiazole, and dimethyl sulfide. The compound levels also decreased; many of these compounds were also detected by gas chromatography-olfactory testing (GC). Developed by a flavor scientist trained by O), it has a cereal-like aroma and It was described as having an oxidative odor.

[0145] [Table 8]

[0146] [Table 9] [Examples]

[0147] Reduction of grain flavor and off-odor through the addition of antioxidants. The meat mixture was prepared as follows using the ingredients shown in Table 10.

[0148] [Table 10]

[0149] EGCG (epigallocatechin gallate) is solubilized in water, and then melted coconut oil ( Mix the broth (at 50°C) with water. Stir the broth vigorously, then quickly add the wheat gluten flour. Add to the broth and mix well with a spoon. Form the raw meat mixture as described in Example 16. As instructed, transfer to a metal lamina or glass beaker for steaming, then place on ice. Transferred to a container and cooled to 4°C.

[0150] Described by a trained flavor scientist, meat fortified with EGCG The reduction in off-odors in the fabric is supported by SPME GC-MS data. Compound 2, described by GCO as having a grain-like aroma and an oxidative odor, -Pentyl-furan, 6-methyl-5-hepten-2-one, 1-penten-3-ol , 2-penten-1-ol, methyl-pyrazine, butanal, 5-ethyl-2(5H) -Furanone, 5-ethyldihydro-2(3H)-furanone, 2-nonenal, phenyl Including cetaldehyde and 3,5-octadien-2-one, they are no longer detectable. Several flavor compounds were shown to be reduced by one or at least twofold. [Examples]

[0151] Preparation of meat dough with reduced grain flavor by washing the wheat gluten. The meat mixture was prepared as follows using the ingredients shown in Table 11.

[0152] [Table 11]

[0153] Wheat gluten flour (ADM PROLITE® Low Flavor Vi Contains tal wheat gluten in a 10x washing solution (50 mM NaCl). The mixture was slowly stirred into the solution, and then thoroughly mixed to prevent the formation of aggregates. The solution was placed on ice for 5 minutes, during which time the wheat gluten settled to the bottom. After the second washing step... Then, remove the first washing solution and stir in 10 × fresh washing solution. Discard the second solution and continue Then, a final rinse was performed with tap water. The water rinse solution was discarded, and then the washed wheat gluten was rinsed. The amount of water was measured to determine that the correct amount of water had been incorporated. However, add water so that the amount of water equals the amount of the initial measured wheat gluten flour and the theoretical amount of water. It was either extracted or pressed. Add the melted coconut oil and knead the dough by hand for 30 seconds to incorporate the oil. The formed raw meat dough is then steamed in a metal lamina or glass, similar to Example 16. It was transferred to a beaker, and then to a container on ice to cool to 4°C.

[0154] The washing step improves the flavor of the dough in a favorable way; the meat dough is not washed. In comparison, five trained flavor scientists used the washed meat dough. However, the tasting of the four products noted that they had little grain flavor, a weak oxidized smell, and an overall lack of off-flavors. The reduction in the off-odor of the washed meat dough was observed when comparing the washed meat dough with the unwashed meat dough. This is supported by SPME GC-MS, along with the GCO used for comparison. (Raw of washed meat) In the field, flavor compounds are oxidized flavors such as alcohols and aldehydes. - Compounds, as well as 1-(2-furanyl)-ethanone, methyl-pyrazine, pentanoic acid, 3-Methyl-1-butanol, 2,3-butanedione, benzyl alcohol, (E,E) 3,5-Octadien-2-one, (E)-2-nonenal, (E,E)-2,4-deca The decrease includes certain compounds, including dienal and 1-octen-3-one, and GC O was determined to be an odor-active compound, and the detection of these compounds indicates an odor in the washed meat. It decreased or was not detected. [Examples]

[0155] Preparation of blood agar Blood agar was prepared using the components shown in Table 12.

[0156] [Table 12]

[0157] Agar powder (Now Foods, Bloomingdale, IL) in a stirring beaker. By heating to 100°C inside, a mixture of lactic acid and flavor broth (from Table 13) is produced. It was prepared in the same manner as in Example 5, except that 0% coconut oil and Magic Mix 1 were used. It was dissolved in ( ). The solution was cooled to 65°C by immersion in an ice bath. Then, 17× Liquid Magic Mix (Magic Mix 2 from Table 13) and leghemoglobin Both were added at 4°C, and the temperature of the mixture was lowered to 50°C. This was done to avoid denaturing leghemoglobin. To achieve this, it is important to cool the mixture before adding leghemoglobin. Next, dry RuBisCO was added, and the mixture was vigorously stirred by hand. When adding it, it is important that the temperature is between 40°C and 60°C. In some cases, RuBisCO may denature, and during the cooking of the final product, the solidifying agent (firming) may be affected. It does not function as an agent. If the temperature is very low, agar will solidify and produce a homogeneous mixture. To hinder success.

[0158] [Table 13] [Examples]

[0159] Preparation of blood agar Blood agar was prepared using the components shown in Table 14.

[0160] [Table 14]

[0161] Agar powder (Agar100, TIC Gums, White Marsh, MD) By heating the mixture of water and lactic acid to at least 91°C in a stirring beaker, the solution is dissolved. The agar was dissolved. The solution was then heated to completely solubilize it. Next, the solution was cooled to 50-70°C. And, leghemoglobin (expressed by Pichia, Example 1) and 17× liquid magic A preliminary mixture of Kumix (Table 12) was added. At very high temperatures, leghemoglobin It may denature and will not function when used for flavor reaction chemistry purposes. Very low temperatures. In this case, the agar will solidify and prevent the formation of a homogeneous mixture. Then, stir the mixture and further It was then cooled to 4-25°C. The finished product had the appearance and texture of ketchup. be. [Examples]

[0162] Preparation of lipid replica emulsions with improved meltability, adhesion, and texture characteristics. To prepare 100g of lipid replicas, 1g of the dried precursor mixture 1 (Table 12) is added to water 1 Dissolve in 8.8 ml and adjust the pH to 6 with concentrated NaOH solution. Leghemoglobin (5 Add the 0.5% frozen solution to the precursor solution and maintain at 160°C at a rotation speed of 250 RPM. I put it on the hot plate I had brought for stirring.

[0163] In separate containers, coconut oil (Shay and company, Milwauki 35g of e,OR and 35g of palm stearin were melted together in a 60°C water bath. The loosened oil mixture was slowly stirred (approximately 12 ml / ) while increasing the stirring speed to 450 RPM. (Minute) Added to the precursor and leghemoglobin solution.

[0164] After adding the oil, the resulting high-concentration emulsion was stirred at the same temperature and stirring speed for 23 minutes. Maintain the temperature. Next, transfer the emulsion to a 600 ml beaker and place it on ice for rapid cooling. It was then placed in the refrigerator. When the emulsion reached 25°C, 0.35g of algal vegetable oil and 0.35 g of cetin was added to the emulsion and rapidly mixed with a spatula. (See Example 31) (As stated) Lactones to improve flavor and mask off-flavors are used in the following amounts: Added 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone to the final concentration. 2.5*10 -5 Add up to % and add butyrolactone to a final concentration of 2.5*10 -8 Add up to % δ-tetradecalactone, final concentration 5*10 -9 I added it down to the percentage. I set the emulsion. The emulsion was homogenized for 2.5 minutes using a portable homogenizer at a constant temperature of 6. It was incubated at 4°C until it was completely solid.

[0165] After coagulation, the lipid replica emulsion is off-white to slightly brown, and in the room It is a warm, waxy solid with a flavor that is savory, meaty, bloody, and chicken fat-like. It was characterized as such. When incorporated into a minced beef replica, the replica is handled The adhesive properties of the replica were also improved, as was its ability to be molded. [Examples]

[0166] Preparation of lipid replica emulsions stabilized by soybean conglycinin protein Made To prepare 100g of lipid replicas, isolated soybean conglycinides from Example 4 were used. Dissolve 1.5g of powder in 28.5ml of water and place it on a hot stir plate. In separate containers, heat 70g of coconut oil (Shay and Company) to 60°C. It was melted in a water bath. The melted oil mixture was then mixed with the purified protein solution with constant stirring. It was added slowly (approximately 12 ml / min). The resulting emulsion was heated to a maximum temperature of 90°C. Heat and maintain this temperature for 5 minutes. Then transfer the emulsion to a 600 ml beaker. Then, to cool rapidly, it was placed on ice and put in the refrigerator. When the emulsion reached 25°C, the algae 0.35 g of vegetable oil was added to the emulsion and rapidly mixed with a spatula. (As described in Example 31) (As stated) Add lactones in the following amounts to improve flavor and mask off-flavors. 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone was used, with a final concentration of 2. Add up to 5*10⁻⁵%, then add butyrolactone until the final concentration is 2.5*10⁻⁸%, δ - Tetradecalactone was added to a final concentration of 5*10-9%. The emulsion was set to setting 6. Homogenize for 2.5 minutes using a portable homogenizer, then allow to cool at 4°C until completely solid. It was incubated in a refrigerator. After coagulation, the lipid replica emulsion changed from white to [unclear]. It is a faint off-white color, solid at room temperature, non-irritating, and very indistinct. The flavor and texture were characterized as being similar to the fat of the beef given. [Examples]

[0167] Fat replicas stabilized by soy conglycinin protein using a pH deviation method. Preparation of emulsion To prepare 100g of fat replicas, soy glycinin isolated from Example 4 was used. 0.5 g of protein powder was dissolved in 29.5 ml of water in a beaker. Sodium hydroxide 2 The pH of the protein solution was adjusted to 12 using solution M. In separate containers, coconut oil (Shay and Company) 70g was melted in a 60°C water bath. The melted oil mixture Add the mixture slowly (approximately 12 ml / min) to the purified protein solution with constant stirring. 0.35g of algal vegetable oil was added to the emulsion and rapidly mixed with a spatula. Using a 2M thorium solution, adjust the pH of the protein solution to 12, and then prepare the emulsion. The mixture was homogenized for 30 seconds using a portable homogenizer at a constant temperature of 6 degrees Celsius until it was completely solidified. It was incubated at 4°C until it solidified. After coagulation, the lipid replica emulsion was white or It is slightly off-white in color, solid at room temperature, and has a very clear, non-irritating appearance. It had no distinct flavor and a texture similar to cottage cheese. [Examples]

[0168] Adding carotenoids to the flavor emulsion enhances the meaty flavor. Each carotenoid (canthaxanthin, β-carotene, lutein, or lycopene) (S Hay and Company (Milwaukie, OR) is used according to its solubility. Dissolved separately in coconut oil or water at 0%. 0.5% LegH solution, 1 × precursor. X1 (Table 1), 30% RBD coconut oil, and individual 10% carotenoid solutions (emulsification). The final carotenoid concentration in the mixture was 0.025%). Mix and add until boiling. The mixture is stirred while heating, and then boiled for 10 minutes to make the carotene. Noid was added to the flavor emulsion before cooking. 0.7% additional algal vegetable oil was added in Example 3. As described in 2, additional precursors for flavor creation were added. (Examples) As described in 31) lactones are used to improve flavor and mask off-odors. The following amounts were added. 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone was added as follows: Add until the final concentration is 2.5*10⁻⁵%, then add butyrolactone until the final concentration is 2.5*10⁻⁸%. In addition, δ-tetradecalactone was added to a final concentration of 5*10-9%. The emulsion was then prepared. Homogenize for 2.5 minutes using a portable homogenizer at setting 6, then completely solidify. The emulsion was incubated at 4°C until it converted. Then, the emulsion was prepared as described in Example 30. It was added to the taco meat prepared as instructed. Next, the sample was added to the taco meat without carotenoids. The samples were compared with carotenoids of different types. The samples were evaluated by at least five trained flavor experts. The results were evaluated by scientists. The findings are summarized in Table 15.

[0169] [Table 15] [Examples]

[0170] Assembling and cooking hamburgers A replica hamburger containing the ingredients listed in Table 16 was prepared.

[0171] [Table 16]

[0172] The cooled meat mixture is placed in a food grinder attachment (KITCHENAID(registered trademark)P professional 600 Series 6 Quart Bowl-Lift Stand Mixer model KP26M1XER and KITCHENAI D(Registered Trademark) Food Grinder model FGA, St. Joseph Using a stand mixer equipped with MI, the grinding was performed at speed setting 1. The material passes through a rotating knife positioned in front of the fixing hole plate and then through a screw-type screw. It was fed by a beaker. The soft connective tissue was attached to a blunt blade and moved at a low speed for 20-30 seconds. The Universal Machine (UM-12, Stephen Machine) (nery GmbH, Schwarzenbeck, Germany) cut into long, thin strips. The flavored emulsion was cooled to -20°C, and then processed in a single step. And, Mini-Prep (registered trademark) Plus Processor Model DLC-2L (Cuisinart, Stamford, CT) Place approximately 400g of emulsion into a mini chopper and process it for 60 seconds on the shredding setting. Sections measuring 1-3 mm in length were obtained.

[0173] Next, minced meat, thinly sliced ​​soft connective tissue, and flavored emulsion. The pieces were mixed. During mixing, the mixture was kept at -5 to 4°C to prevent the fat from melting. Next, blood agar was added and mixed until completely incorporated. The total batch size was It weighed 1 kg. Next, 50 g or 150 g of the ground tissue was shaped into a circular putty by hand. It was shaped. The typical dimensions of 50g of putty were 55mm x 15mm. Putty 150 The typical dimensions of g were 100mm x 22mm. The pâté was refrigerated until cooked. Cook the tare in a preheated (325-345°F) non-stick frying pan, and heat every 2 minutes. It was heated to an internal temperature of 160°F while being turned over. The cooked pate was made with ground beef and They had similar appearance, texture, and flavor. Besides being cooked in pâté form, the unformed ingredients were also... Taco fillings, casseroles, sauces, toppings, soups, stews, or loaves It can be used in a variety of dishes. [Examples]

[0174] Assembling and cooking hamburgers A replica hamburger containing the ingredients listed in Table 17 was prepared.

[0175] [Table 17]

[0176] The cooled meat mixture is placed in a food grinder attachment (KITCHENAID(registered trademark)P professional 600 Series 6 Quart Bowl-Lift Stand Mixer model KP26M1XER and KITCHENAI D(Registered Trademark) Food Grinder model FGA, St. Joseph, Using a stand mixer equipped with MI, the material was ground at speed setting 1. Soft connective tissue A blunt blade was attached and the Universal Machi was operated at low speed for 20-30 seconds. ne(UM-12, Stephen Machinery GmbH, Schwarze Cut into long, thin strips using a bacon (Nbeck, Germany). A flavored emulsion was then added. Cool to 20℃, then use SALADSHOOTER® National Presto Industries, Inc. (Eau Claire, WI) Then, sections 1-3 mm in length were obtained. Next, the minced meat mixture, and the soft binding agents cut into long strips... The mixture consisted of pulp, flavored emulsion pieces, and dried soybean conglycinin. The mixture was then maintained at -5 to 4°C to prevent the fat from melting. Next, the hydrated liquid ( As described in Example 22, leghemoglobin and 17x liquid magic mix Add the 1:1 mixture and keep the mixture at 4°C for at least 15 minutes to dry the soybean conglycerides. The nin was hydrated. Finally, blood agar was added and mixed until completely absorbed. Total amount The initial size was 200g. Next, 50g of the ground tissue was shaped into a circular putty by hand. It was shaped. Typical dimensions for 50g of putty were 55mm x 15mm. The putty was mixed Refrigerate until ready to serve. Place the pate in a preheated (325-345°F) non-stick frying pan. The patties were cooked, turning them over every minute, until the internal temperature reached 170°F. It had an appearance, texture, and flavor similar to ground beef. In addition to being cooked in pâté form, Unformed ingredients can also be used for taco fillings, casseroles, sauces, toppings, soups, and stews. It can be used in a variety of dishes, such as loaf or other similar items. [Examples]

[0177] Assembling and cooking a hamburger with a 10% meat filling. A replica hamburger containing the ingredients listed in Table 18 was prepared.

[0178] [Table 18]

[0179] The cooled meat mixture is placed in a food grinder attachment (KITCHENAID(registered trademark)P professional 600 Series 6 Quart Bowl-Lift Stand Mixer model KP26M1XER and KITCHENAI D(Registered Trademark) Food Grinder model FGA, St. Joseph, Using a stand mixer equipped with MI, the material was ground at speed setting 1. Soft connective tissue A blunt blade was attached and the Universal Machi was operated at low speed for 20-30 seconds. ne(UM-12, Stephen Machinery GmbH, Schwarze Cut into long, thin strips using a bacon (Nbeck, Germany). A flavored emulsion was then added. Cool to 20℃, then use SALADSHOOTER® National Presto Industries, Inc. (Eau Claire, WI) Then, sections 1-3 mm in length were obtained. Next, the minced meat mixture, and the soft binding agents cut into long strips... The mixture consisted of pulp, flavored emulsion pieces, and dried soybean conglycinin. The mixture was then maintained at -5 to 4°C to prevent the fat from melting. Next, the hydrated liquid ( As described in Example 22, leghemoglobin and 17x liquid magic mix Add the 1:1 mixture and keep the mixture at 4°C for at least 15 minutes to dry the soybean conglycerides. The nin was hydrated. Finally, blood agar was added and mixed until completely absorbed. Total amount The initial size was 200g. Next, 50g of the ground tissue was shaped into a circular putty by hand. It was shaped. Typical dimensions of 50g of pâté were 55mm x 15mm. The pâté was cooked. Refrigerated until done. Prepare the pate in a preheated (325-345°F) non-stick frying pan. The patties were cooked and turned over every minute until the internal temperature reached 170°F. It had a similar appearance, texture, and flavor to ground meat. In addition to being cooked in pate form, it was also used in an unformed state. The ingredients also include taco fillings, casseroles, sauces, toppings, soups, stews, and more. It can be used in various dishes such as loaf. [Examples]

[0180] Assembling and cooking "taco meat" A "taco meat" replica containing the ingredients listed in Table 19 was prepared.

[0181] [Table 19]

[0182] The cooled meat is ground, the soft connective tissue is cut into strips, and the emulsion is flavored. The ingredients were chopped as described in Example 28. Next, the minced meat mixture and the soft ingredients cut into long strips were added. A mixture of connective tissue and flavored emulsion pieces was prepared. During mixing, the mixture was prepared from -5 to The temperature was maintained at 4°C to prevent the fat from melting. Then, the hydrated liquid (as described in Example 22) As stated, leghemoglobin and 17x liquid magic mix (1:1 mixture) Blood agar was added and mixed. The total batch size was 20g. Then, it was mixed. Place the prepared tissue in a preheated (325-345°F) non-stick frying pan and cook until it reaches 160°F. It was cooked. The cooked texture was similar in appearance, texture, and flavor to ground beef. The substance resembles taco meat in appearance; even without 7S protein, this meat is Neither hardened nor became fixed. [Examples]

[0183] Use of lactones as masking agents The lactone was diluted with water or oil depending on its solubility. Then, the diluted lactone was shown in the table. As shown in 20, in addition to the flavored emulsion (Example 23), homogenized The final lactone concentrations are shown in Table 20. The flavored emulsion was mixed with ground meat (for example). (Note: Taco meat) (All components of this meat replica do not contain RuBisCO.) It was added for the final 20%. The flavored emulsion was prepared as shown in Example 17. It does not contain RuBisCO and is mixed with meat dough, connective tissue, magic mix and heme. Then, the ground meat was prepared for an overall improvement in taste, any reduction in off-flavors, and overall quality. The product was tested by five trained flavor scientists. The results were summarized below. As shown in Table 20, adding specific lactones and lactone combinations results in grains, eggs, etc. The bitterness, liver-like, and off-flavors, including those of mushrooms, were reduced. A unique combination was needed for specific masking properties. Lactones also have cream Like buttery, caramelized, greasy, fresh, and fruity The flavor of the eel has been enhanced.

[0184] [Table 20-1]

[0185] [Table 20-2]

[0186] [Table 20-3] [Examples]

[0187] Addition of polyunsaturated fats to create a meaty, fatty flavor. Algae vegetable oil (DSM life's omega 45 02412-0100) Regarding the final concentration of 0.07% in the meat replica, a flavored emulsion (Example 23) was used. In addition to the above, the flavor emulsion was then homogenized. As expected, it was added to the replica. Adding algal vegetable oil allows trained flavor scientists to... As described by the enthusiast, the flavor of animal fat, the fattiness, and the overall meaty characteristics are enhanced. It became a replica.

[0188] Adding algal oil brings out eicosapenes, which are necessary for creating oily flavor molecules. The levels of precursors, including taenoic acid and docosahexaenoic acid, increased. SPME gas chromatography As detected by tography-mass spectrometry (GC-MS), the control does not contain algal oil. In comparison, by adding algal oil to the precursor mix and hemoglobin, Nan, (E,E)-3,5-octadiene-2-one, 1-heptene-3-ol, 1- Penten-3-one, 2-propylfuran, vinyl n-caproate, 3-ethyl -2-methyl-1,3-hexadiene, 1-ethyl-5-methylcyclopentene, tra ns-2-(2-pentenyl)furan, 1-penten-3-ol, 4,7-dimethyl- Undecane, 1-octanol, 3-ethylpyridine, 3-ethylcyclopentanone, (Z)-2-octen-1-ol, 2-n-heptylfuran, (Z)-2-decenal , hexanoic acid, (E,E)-2,4-nonadienal, 6-methyl-2-heptanone, ( Z)-2-heptenal, (E,E)-2,4-heptadienal, 1-hexanol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, and 1 -Octene-3-ol was included to create a unique flavor. [Examples]

[0189] Creation of Cucumis slurries for meat replicas To create a boiled cucumber slurry, (without peeling, or by other means) Fresh cucumbers of a variety that had not been soaked in water were used whole. The water bath temperature was 80-90°C. Heat until the cucumber is heated, then place the whole cucumber in a water bath and wait until the internal temperature of the cucumber is in equilibrium with the temperature of the water bath. In this embodiment, the cucumbers were cooked for approximately 30 minutes. Then, the cucumbers were removed from the water bath. The cucumber peel was completely removed from the flesh. The cucumber flesh was blended with the seeds, and then... The larger particulate matter was separated by rinsing. Then the blended cucumbers The flesh of the li was used as a slurry and added to the meat replicas. Honeydew melon and cantaloupe This same method was used for other varieties of the Cucumis genus, including Cucumis cucumeroides. [Examples]

[0190] Creation of Cucumis extracts using solvent-assisted flavor extraction Extracts are extracted using solvent-assisted flavor extraction (SAFE). SAFE was created using traction and water as the solvent. SAFE is created by applying pressure and temperature This is done by drawing flavor compounds out of the material that has been gently raised.

[0191] The extract is obtained by removing all the peel from fresh cucumbers and then finely chopping them. It was then created and blended with a miracle drug. Next, Edward SAFE glass products under pressure using a 12-bed floor vacuum cleaner. Pour the sample into the inlet and heat it using a water pump and a warm water bath for the sample round-bottom flask for 4 minutes. The temperature was set to 0°C. A small amount (2-4 mL of sample) of cucumber slurry was placed in the round-bottom flask. When the sample was transferred to a round-bottom flask, the slurry appeared to boil immediately. When boiling visibly stopped, more sample volume was added to the round-bottom flask. This was continued until the body entered the SAFE glassware apparatus. Once the entire sample was gone, a water bath was used. The sample was extracted as the temperature reached 40°C, and then extracted for another 20 minutes. When this is done, the collection round-bottom flask is submerged in liquid nitrogen, and the cold finger inlet is placed in the liquid The flask was then filled with nitrogen. The extract was then collected from a collection round-bottom flask. [Examples]

[0192] A melon that, when added to a gel-like substrate, increases meat-like properties and fat content. Addition of liquids from the genus Cucumis to meat replicas In Example 22, the blood agar was prepared by adding Cucumis extract instead of DI water. It was prepared as described, except for the following: The liquid from the genus Cucumis is one of the following: (i) A commercially available water extract derived from cantaloupe melon, added with 2% DI water, (ii) (v) As described in Example 33, honeydew melon (6.25%) or cucumber Cooked or uncooked slurry of melon (3.2%), or (vi) Example As described in 34, the flavor is aided by a cucumber (pressure distillate) solvent. - Extracts. By adding these cucumber and melon extracts, a meaty flavor is achieved. Certain elements of the rofil enhance the overall taste and meat-like characteristics of the replica. Proven by SPME GC-MS and trained by a flavor scientist. As confirmed using GCO, many of the compounds are aldehydes, These are lactones, and many of them are found in beef. Beef and the genus Cucumis Similar compounds between them include, but are not limited to, nonanal, 2-decenal, 2 -Nonenal, 2-Heptenal, 2,6-Nonadienal, 2,4-Decadienal, 2-Undecenal, 2-Octenal, 2-Nonenal, Dodecanal, 2,4-Hep Tajienal, 2,6-nonadienal, 2,4-nonadienal, 2,4-octadie Nar, Decanal, 5-(methylenecyclopropyl)-pentanal, 6-nonenal ,3,7-dimethyl-1,6-octadiene-3-ol,2-nonen-1-ol,3- Nonen-1-ol, 3,5-octadiene-2-one, 2,3-butanedione, 2-me Chil-cyclopentanone, 2-butanone, α-ionone, 6-octen-2-one, dihydro Dilo-5-pentyl-2(3H)-furanone, l-menthone, n-vinyl caproate It contains tel, 4-methyloctanoic acid, and ethenyl acetate.

[0193] The blood agar containing the extract was added to the meat replica as described in Example 30. In some cases, it has a sweet aroma, a fatty texture, and in some cases, a strong flavor reminiscent of animal fat and beef. Wait. A controlled and blinded control by five trained flavor scientists. For a full description of additional flavors and aromas not shown, see Table 21. Furthermore, the addition of these melon and cucumber extracts gives it a grain-like, earthy flavor. Furthermore, a decrease in the perception of off-odors, including woody and astringent smells, was observed.

[0194] Three of these extracts were formally described by a panel of eight trained panelists. Tested with Nell, and adding three other substances: control, 80:20 beef, and Cucumis (Cucumis) liquid. The sample (cooked cucumber slurry was tested at 0.37% of the final taco meat, cooked) The finished honeyduce rally was tested at 0.73% of the final taco meat, and cantaloupe extract was used. The product (made by Treatt) is not labeled as being tested at 0.24% of the final taco meat. It was compared to one control replica, which was presented as a blinded control. In the results, all three trials The aroma is rich in fat and sweet, with earthy, cereal, astringent, and green notes. It was shown that the rotten smell was reduced. Cantaloupe extract is used in beef. Unlike what is typically tasted, it had an additional rotten aroma contrasting with the sweet melon flavor. The other two samples are cooked honeydew prepared as described in Example 33. Both the juice slurry and the cucumber slurry have more meat-like characteristics and fat than their respective counterparts. It was evaluated as having a high fat content and lacking the additional rotten aroma described.

[0195] [Table 21]

[0196] Other Embodiments The present invention is described in conjunction with its detailed description, and the foregoing description is illustrative and applies to the present invention. This does not limit the scope of the claims, and is defined by the scope of the attached claims. It should be understood that other aspects, advantages, and modifications are described in the following claims. be.

Claims

1. (a) Meat dough: approximately 5% to 88% by weight; (b) Carbohydrate-based gel, approximately 0% to 40% by weight; (c) Non-animal fats of approximately 5% to 35% by weight; (d) Flavoring agent: approximately 0.00001% to approximately 10% by weight; (e) Binder in an amount of about 0% to about 15% by weight; and (f) Heme-containing protein and / or iron salts in amounts of approximately 0.01% to 4% by weight A meat replica composition containing the following:

2. The composition according to claim 1, wherein the meat dough contains a flavoring agent.

3. The composition according to claim 1 or 2, wherein the non-animal fat comprises a flavoring agent.

4. Claims 1 to 3, wherein the meat dough is approximately 45% to approximately 60% by weight of the composition. The composition described in any one of the items.

5. Claim 1, wherein the carbohydrate-based gel is in an amount of about 10% to about 25% by weight of the composition. The composition described in any one of items ~4.

6. Claims 1 to 5, wherein the non-animal fat is in an amount of about 10% to about 15% by weight of the composition. A composition according to any one of the items.

7. The flavoring agent is present in an amount of about 3% to about 7% by weight of the composition, any one of claims 1 to 6. The composition described in item 1.

8. The flavoring agent comprises one or more flavor precursors, any one of claims 1 to 7. The composition described in item one.

9. Claims 1 to 7, wherein the flavoring agent is present in an amount of about 0.001% to about 2% by weight of the composition. A composition according to any one of the items.

10. The composition according to claim 9, wherein the flavoring agent comprises a seasoning or a flavoring compound.

11. The aforementioned flavoring agent is a combination of a seasoning and one or more flavor precursors. A composition according to any one of the requests 1 to 10.

12. The binder is in an amount of about 2% to about 10% by weight of the composition, according to claims 1 to 11. The composition described in any one of the items.

13. The binder is used to improve these structural and / or flavor properties. , or to modify the denaturation and gelation temperatures of one or more proteins, Claims 1 to 12 comprising one or more proteins that are modified artificially or enzymatically. The composition described in any one of the items.

14. The heme-containing protein is present in an amount of about 0.01% to about 2% by weight of the composition. A composition according to any one of the requests 1 to 13.

15. The heme-containing protein and the iron salt as described in any one of claims 1 to 14. The composition of.

16. The meat mixture consists of isolated plant proteins, edible fibrous components, and optional flavorings. A composition according to any one of claims 1 to 15, comprising an agent and an optional non-animal fat. 。

17. The composition according to claim 12, wherein the binder is a conglycinin protein.

18. (a) Meat dough: approximately 5% to 80% by weight; (b) Non-animal fats of approximately 5% to 35% by weight; (c) Edible fibrous components, approximately 15% to 40% by weight; (d) Carbohydrate-based gel: approximately 0.1% to 18% by weight; (e) Flavoring agent: approximately 0% to 10% by weight; (f) Binder in an amount of about 0.5% to about 15% by weight; and (g) Heme-containing protein and / or iron salts: about 0.1% to about 8% by weight A meat replica composition containing the following:

19. (a) Meat dough: about 20% to 30% by weight; (b) Non-animal fats of approximately 15% to 25% by weight; (c) Edible fibrous components, approximately 15% to 25% by weight; (d) Carbohydrate-based gel, approximately 7% to 18% by weight; (e) Flavoring agent: approximately 0% to 10% by weight; (f) Binder in an amount of approximately 5% to 15% by weight; and (g) Heme-containing protein and / or iron salts: about 2% to about 8% by weight A meat replica composition according to claim 18, comprising:

20. A method for manufacturing a minced meat replica, (a) A step of heating the dough to a temperature of 150°F to 250°F, and the raw The ground contains isolated plant proteins, optional edible fibrous components, one or more. A step comprising an optional flavoring agent and an optional non-animal fat; (b) The step of heating the dough and then combining it with non-animal fat, wherein the non-animal fat is The steps include optionally containing a flavoring agent and / or isolated plant protein; (c) The dough from step (b) is mixed with a carbohydrate gel and an optional edible fibrous component. , an optional binder, a highly conjugated heterocyclic ring complexed with an iron ion, and / or iron Combine with salt and one or more optional flavorings to produce the minced meat replica. The steps to take Methods that include...

21. The carbohydrate-based gel, the optionally selected edible fibrous component, the optionally selected binder, A highly conjugated heterocyclic ring and / or the iron salt complexed with the iron ion, and 1 Before combining with seeds or multiple optional flavorings, grind the dough from step (b). The method according to claim 20, further comprising the step of [doing something].

22. A method of flavoring meat dough, (a) A highly conjugated heterocyclic ring and / or first iron salt complexed with the first iron ion Steps to combine this with one or more flavor precursors and optional non-animal fats. Pu and; (b) The step of heating the mixture to form one or more flavor compounds; (c) Isolated plant protein, optional edible fibrous component, and step ( b) The step of making a dough containing the mixture from and Methods that include...

23. (d) A step in which the dough is heated and then combined with non-animal fat, wherein the non-animal fat However, the step and optionally include a flavoring agent and / or isolated plant protein. ； (e) The dough from step (d) is mixed with a carbohydrate gel, an optional binder, and a second iron ion. Complexed, highly conjugated heterocyclic rings and / or a second iron salt, and one or multiple types. The process further includes the step of producing a minced meat replica in combination with a number of optional flavorings, The method according to claim 22.

24. The carbohydrate gel, the optionally selected binder, and the second iron ion complexed with a highly A conjugated heterocyclic ring and / or the second iron salt, and one or more of the following options The step of grinding the dough from step (d) before combining it with the flavoring agent further includes The method according to claim 23.

25. A method of flavoring meat dough, (a) Isolated plant proteins, optional edible fibrous components, one or more A step of preparing a dough containing an optional flavoring agent and an optional non-animal fat; (b) Non-animal fats, highly conjugated heterocyclic rings and / or other rings complexed with iron ions. Combine one iron salt with one or more flavor precursors and heat the mixture. The steps include: preparing a non-animal fat with added flavor; (c) The step of heating the dough and then combining it with the flavored non-animal fat. Methods that include...

26. The dough in step (c) is complexed with a carbohydrate gel, an optional binder, and a second iron ion. A highly conjugated heterocyclic ring and / or a second iron salt, and one or more Claim further includes the step of producing a minced meat replica in combination with an optional flavoring agent. Method 25.

27. The carbohydrate gel, the optionally selected binder, and the second iron ion complexed with a highly A conjugated heterocyclic ring and / or the second iron salt, and one or more of the following options Claim 2 further includes the step of crushing the dough in step (c) before combining it with the flavoring agent. The method described in 6.

28. A method for manufacturing a minced meat replica, (a) Combine iron salt with one or more flavor precursors and optional non-animal fats. Steps to take; (b) The step of heating the mixture to form one or more flavor compounds; (c) Isolated plant protein, optional edible fibrous component, and step ( b) The step of preparing a dough containing the mixture from; (d) The step of heating the dough and then combining it with non-animal fat, wherein the non-animal fat is The steps include optionally containing a flavoring agent and / or isolated plant protein; (e) The dough from step (d) is mixed with a carbohydrate gel, an optional binder, an optional iron salt, A highly conjugated heterocyclic ring complexed with an iron ion, and one or more of any choice The step of manufacturing the minced meat replica in combination with a flavoring agent. Methods that include...

29. The carbohydrate gel, the optionally selected binder, the iron salt, and the optionally selected iron ion are complexed together. Combined with a highly conjugated heterocyclic ring and one or more optional flavoring agents. Claim 28 further includes the step of grinding the dough from step (d) before proceeding. The method.

30. A method for manufacturing a minced meat replica, (a) Isolated plant proteins, optional edible fibrous components, one or more A step of preparing a dough containing an optional flavoring agent and an optional non-animal fat; (b) Combine non-animal fat with iron salts and one or more flavor precursors to form a mixture The steps include: heating to produce flavored non-animal fat; (c) The step of heating the dough and then combining it with the flavored non-animal fat; (d) The dough from step (c) is mixed with a carbohydrate gel, an optional binder, an iron salt, and an optional A highly conjugated heterocyclic ring complexed with an iron ion, and one or more of any choice The step of manufacturing the minced meat replica in combination with a flavoring agent. Methods that include...

31. The carbohydrate gel, the optionally selected binder, the iron salt, and the optionally selected iron ion are complexed together. A highly conjugated heterocyclic ring, combined with one or more optional flavoring agents. Claim 30 further includes the step of crushing the dough from step (c) before serving. method.

32. The aforementioned iron salts include iron gluconate, iron chloride, iron oxalate, iron nitrate, iron citrate, and ascorbyl. Iron ascorbate, ferrous sulfate, ferric pyrophosphate, or any other water-soluble salt The method according to any one of claims 20 to 31.

33. Before heating the mixture, the highly conjugated heterocyclic ring complexed with iron ions is Combine the iron salt, one or more of the above flavor precursors, and the above non-animal fat, The method described in claim 28.

34. The highly conjugated heterocyclic ring complexed with iron ions is heated in the mixture before heating. Combine non-animal fat, the iron salt, and the one or more flavor precursors, please The method described in item 30.

35. The one or more flavor precursors include sugars, sugar alcohols, sugar acids, sugar derivatives, and oils. free fatty acids, amino acids or their derivatives, nucleosides, nucleotides, vitamins, Acids, peptides, phospholipids, protein hydrolysates, yeast extracts, or mixtures thereof A method according to any one of claims 22 to 31.

36. The aforementioned flavor precursor is glucose, fructose, ribose, arabinose, Fructose-6-phosphate, fructose-6-phosphate, fructose-1,6-diphosphate, ino Citol, maltose, sucrose, maltodextrin, glycogen, nucleotides Sugars, molasses, phospholipids, lecithin, inosine, inosine monophosphate (IMP) that are bound together, Guanosine monophosphate (GMP), pyrazine, adenosine monophosphate (AMP), lactic acid, succinylcholine Citric acid, glycolic acid, thiamine, creatine, pyrophosphate, vegetable oil, algal oil, sunflower Oils, corn oil, soybean oil, coconut oil, palm kernel oil, safflower oil, linseed oil, rice Rice bran oil, cottonseed oil, olive oil, sunflower oil, canola oil, linseed oil, coconut oil, mango oil, Free fatty acids, cysteine, methionine, isoleucine, leucine, lysine, phenylalanine Nin, threonine, tryptophan, valine, arginine, histidine, alanine, as Paragine, aspartate, glutamate, glutamine, glycine, proline, celery N, tyrosine, glutathione, amino acid derivatives, urea, pantothenic acid, ornithine, natriol Asin, glycerol, citrulline, taurine, biotin, borage oil, fungal oil, cloves Glycerin oil, betaine, beta-carotene, B-vitamin, N-acetyl-L-cysteine, glutamic acid A selected from the group consisting of iron phosphate and peptone, or mixtures thereof, according to claim 35. Method of description.

37. Claim 20 - The isolated plant protein in the dough comprises wheat gluten. The method described in any one of paragraphs 36.

38. The isolated plant protein in the dough is wheat gluten, dehydrin protein Claim 2, comprising phosphate, albumin, globulin, or zein, or a mixture thereof. The method described in any one of items 0 to 36.

39. Claims 20-3, wherein the minced meat replica includes the optionally selected edible fibrous component. The method described in any one of item 8.

40. The aforementioned optional edible fibrous components include carrots, bamboo shoots, peas, and broccoli. - Potatoes, sweet potatoes, corn, whole wheat flour, alfalfa, kale, celery , celery root, parsley, cabbage, zucchini, green beans, green beans, black Beans, adzuki beans, white beans, beets, cauliflower, nuts, apple peels, oats, Claim 39 comprises plant fibers derived from wheat, plantain, or a mixture thereof. Method of description.

41. The aforementioned optional edible fibrous components are extruded from isolated plant proteins. The method according to claim 39, comprising a mixture.

42. The extruded mixture comprises wheat gluten and soy protein isolate. The method according to claim 41.

43. The extruded mixture further comprises a flavoring agent, as described in claim 41 or claim 42. Method of loading.

44. The claim states that the flavoring agent is a seasoning, a flavor compound, or a flavor precursor. The method described in 43.

45. Claim 44 states that the seasoning is a yeast extract, a protein hydrolysate, or an oil. Method of loading.

46. The method according to claim 39, wherein the edible fibrous component is a solution-spun protein fiber. Law.

47. The method according to claim 46, wherein the solution-spun protein fiber contains prolamin.

48. The aforementioned prolamin is corn zein, pea prolamin, and cafeline (kafi Claim 47, which is rin, sekarin, hordein, avenin, or a mixture thereof. Method of description.

49. The aforementioned non-animal fats include algal oil, fungal oil, corn oil, olive oil, soybean oil, and lacquer oil. Sausage oil, walnut oil, tonsil oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, castor oil Barley oil, linseed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango oil Taro, cocoa butter, wheat germ oil, borage oil, blackcurrant oil, sea buckthorn oil, Macadamia oil, saw palmetto oil, conjugated linoleic acid oil, arachidonic acid fortified oil, docosahexa DHA-fortified oil, eicosapentaenoic acid (EPA)-fortified oil, palm stearate , sea buckthorn berry oil, macadamia oil, saw palmetto oil, or rice bran oil; or is margarine or other hydrogenated fat as described in any one of claims 20 to 48. Method of loading.

50. The method according to any one of claims 20 to 48, wherein the non-animal fat is algal oil.

51. The non-animal fat comprises the optional flavoring agent, as described in claim 49 or 50. The method.

52. Claims 49-5, wherein the non-animal fat comprises the optionally selected isolated plant protein. The method described in any one of item 1.

53. The claim states that the aforementioned optionally isolated plant protein is conglycinin protein. The method described in item 52.

54. The dough contains the flavoring agent, any one of claims 20, 21, or 23 to 53. Methods used.

55. The non-animal fat in the dough contains a flavoring agent, as described in any one of claims 20 to 52. Method of loading.

56. The aforementioned flavoring agent includes vegetable extracts, fruit extracts, acids, antioxidants, carotenoids, lactones, and selected from the group consisting of combinations thereof, according to claim 54 or claim 55 method.

57. The method according to claim 56, wherein the antioxidant is epigallocatechin gallate.

58. The carotenoids mentioned above include lutein, β-carotene, zeaxanthin, and trans-β-a The claim according to claim 56, which is PO-8'-carotenal, lycopene, or canthaxanthin. method.

59. The method according to claim 56, wherein the vegetable extract is derived from cucumber or tomato.

60. The method according to claim 56, wherein the fruit extract is derived from melon or pineapple.

61. Claim 20 to The method described in any one of paragraphs 60.

62. The aforementioned carbohydrate gel is made of agar, pectin, carrageenan, konjac, alginate, The method according to claim 61, comprising chemically modified agarose or a mixture thereof. 。

63. The minced meat replica comprises the optional binder, any one of claims 20 to 62. The method described in section [section number].

64. The method according to claim 63, wherein the optional binder is an isolated plant protein. 。

65. The method according to claim 64, wherein the denaturation temperature of the binder is between approximately 40°C and approximately 80°C. 。

66. The isolated plant proteins include RuBiSCO, albumin, gluten, and conglycerides. The method according to claim 64, wherein the sinus is or a mixture thereof.

67. The binder is a carbohydrate-based gel that solidifies at temperatures between 140°F and 190°F after cooking. The method according to claim 63.

68. The carbohydrate-based gel is composed of methylcellulose, hydroxypropylmethylcellulose, and Claim 67 comprises arguam, carob gum, xanthan gum, or a mixture thereof. Methods used.

69. The method according to claim 63, wherein the binder is egg albumin or collagen.

70. The highly conjugated heterocyclic ring complexed with the aforementioned iron ion is a heme moiety, or a porphyri N, porphyrinogen, choline, corinoid, chlorine, bacteriochlorophyll (ba bacteriochlorine, corphin, chlorophyllin, Alternatively, the isobacteriochlorin moiety complexed with iron ions, according to claims 20 to 69. The method described in either of the above terms.

71. The method according to claim 70, wherein the heme portion is a heme-containing protein.

72. The aforementioned heme-containing protein is non-symbiotic hemoglobin, Hell's Gate globin I, flavohe Hemoglobin proteins, leghemoglobin, heme-dependent peroxidase, cytochrome c peroxidase The method according to claim 71, wherein the enzyme is sidase or mammalian myoglobin.

73. The method according to claim 71, wherein the heme-containing protein is leghemoglobin.

74. Claim 7, wherein the leghemoglobin is derived from soybeans, peas, or cowpeas. The method described in 3.

75. A method for enhancing the flavor of meat or masking off-odors from plant materials in food, 10 of the aforementioned food －３ from 10 －１１ up to a concentration of one or more lactones in the food. The step is to add the lactone, wherein the lactone is tetrahydro-6-methyl-2H-pyran- 2-one, δ-octaractone, 5-ethyldihydro-2(3H)-furanone, butyrol Chthone, dihydro-5-pentyl-2(3H)-furanone, dihydro-3-methylene-2 ,5-Franzione, l-Pentoyllactone, Tetrahydro-2H-Pyran-2-one , 6-heptyltetrahydro-2H-pyran-2-one, γ-octaractone, 5-Hyd Roxymethyldihydrofuran-2-one, 5-ethyl-2(5H)-furanone, 5-acetate Tildihydro-2(3H)-furanone, trans-3-methyl-4-octanolide 2 5H)-Furanone, 3-(1,1-dimethylethyl)-2,5-Uranidione, 3,4- Dihydroxy-5-methyl-dihydrofuran-2-one, 5-ethyl-4-hydroxy 2-methyl-3(2H)-furanone, δ-tetradecalactone, and dihydro-4-H A step-based method selected from the group consisting of droxy-2(3H)-furanones.

76. The lactone is 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, Claim 7, which is butyrolactone, γ-octaractone, and δ-tetradecalactone. The method described in 5.

77. A method for enhancing the flavor of meat or masking off-odors from plant materials in food, In the food, at a concentration between 0.00001% and 0.1%, one or more substances are added to the food. The step involves adding carotenoids, wherein the carotenoids include β-carotene and zeaxanthin. Lutein, trans-β-apo-8'-carotenal, lycopene, canthaxanthin A method comprising steps, selected from the group consisting of, and combinations thereof.

78. The method according to any one of claims 75 to 77, wherein the food is a meat replica.

79. The method according to claim 78, wherein the meat replica does not contain any animal products.

80. A method for enhancing the flavor of meat in a meat replica, comprising adding vegetable juice to the meat replica, Vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract, the meat replica The method includes the step of adding the ka at a concentration of 0.0001% to 10% to the meat replica. Law.

81. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The method according to claim 80, wherein the substance is the juice, puree, or extract of a Cucumis plant. Law.

82. The juice, puree, or extract of the Cucumis genus is derived from cucumber or melon. The method according to claim 81.

83. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The excrement is cooked or otherwise processed before being added to the meat replica to obtain protein. The method according to any one of claims 80 to 82, which involves denaturing.

84. The meat replica described in any one of claims 80 to 83 is free of animal products. Method of loading.

85. Food 10 －３ from 10 －１１ Heme-containing proteins and one or more types of larvae at concentrations of 1. Food or food replica product containing lactone, wherein one or more lactones tetrahydro-6-methyl-2H-pyran-2-one, δ-octaractone, 5-eth Ludihydro-2(3H)-furanone, butyrolactone, dihydro-5-pentyl-2(3 H)-Furanone, dihydro-3-methylene-2,5-franione, l-pentoyllac Ton, tetrahydro-2H-pyran-2-one, 6-heptyltetrahydro-2H-pyran n-2-one, γ-octaractone, 5-hydroxymethyldihydrofuran-2-one, 5-ethyl-2(5H)-furanone, 5-acetyldihydro-2(3H)-furanone, t rans-3-methyl-4-octanolide 2(5H)-furanone, 3-(1,1-dimethyl (Luethyl)-2,5-uradione, 3,4-dihydroxy-5-methyl-dihydrofuryl n-2-one, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, δ- It consists of tetradecalactone and dihydro-4-hydroxy-2(3H)-furanone. Food or food replica product selected from the group.

86. The one or more lactones are 5-ethyl-4-hydroxy-2-methyl-3(2 H)-Furanone, butyrolactone, γ-Octalactone, and δ-Tetradecalactone The food or food replica product according to claim 85.

87. Heme-containing proteins and one other type of protein in food at concentrations between 0.00001% and 0.1% This is a food or food replica product containing multiple carotenoids, wherein one or more of the above are carotenoids. The carotenoids include β-carotene, zeaxanthin, lutein, and trans-β-apo -8'-Carotenal, lycopene, canthaxanthin, and a group consisting of combinations thereof. Food or food replica products are selected from among them.

88. The food replica product is a meat replica, according to any one of claims 85 to 87. The listed food or food replica product.

89. The meat replica is a food or food product according to claim 88, which does not contain animal products. Plica products.

90. (a) heme-containing protein and (b) in concentrations of 0.0001% to 10% of the food. ) Vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract Including food or food replica products.

91. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The food according to claim 90, wherein the substance is the juice, puree, or extract of a Cucumis plant. Product or food replica.

92. The juice, puree, or extract of the Cucumis genus is derived from cucumber or melon. The food or food replica product according to claim 91.

93. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The substance is cooked or otherwise processed before being added to the food replica product to produce protein A food or food replica product according to any one of claims 90 to 92, which modifies the food or food replica product. 。

94. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The substance was heated to a temperature of approximately 60°C to approximately 100°C before being added to the food replica product. The food or food replica product according to claim 93.

95. The food according to any one of claims 90 to 94, wherein the food does not contain animal products. Product or food replica.

96. Meat dough, carbohydrate gel, non-animal fat, and one or more of binders A food or food replica product according to any one of claims 85 to 95, including the food or food replica product according to any one of claims 85 to 95.

97. Food 10 －３ from 10 －１１ Food replicas containing one or more lactones at the specified concentration. The product is one or more lactones that are tetrahydro-6-methyl-2H- Pyran-2-one, δ-octaractone, 5-ethyldihydro-2(3H)-furanone, Butyrolactone, dihydro-5-pentyl-2(3H)-furanone, dihydro-3-methyl Len-2,5-frangione, l-pentoyllactone, tetrahydro-2H-pyran- 2-one, 6-heptyltetrahydro-2H-pyran-2-one, γ-octaractone, 5-Hydroxymethyldihydrofuran-2-one, 5-ethyl-2(5H)-furanone, 5-Acetyldihydro-2(3H)-furanone,trans-3-methyl-4-octano Lido 2(5H)-furanone, 3-(1,1-dimethylethyl)-2,5-uradione, 3,4-dihydroxy-5-methyl-dihydrofuran-2-one, 5-ethyl-4-hydr Roxy-2-methyl-3(2H)-furanone, δ-tetradecalactone, and dihydro Food replica generation selected from the group consisting of -4-hydroxy-2(3H)-furanones. thing.

98. The one or more lactones are 5-ethyl-4-hydroxy-2-methyl-3(2 H)-Furanone, butyrolactone, γ-Octalactone, and δ-Tetradecalactone The food replica product according to claim 97.

99. Food containing one or more carotenoids at a concentration between 0.00001% and 0.1% Food replica products wherein one or more carotenoids are β-carotene, Zeaxanthin, lutein, trans-β-apo-8'-carotenal, lycopene, can Food replica products selected from the group consisting of taxanthin and combinations thereof.

100. Vegetable juice, vegetable puree, and vegetable extract at concentrations ranging from 0.0001% to 10% of the food product. Food replica products containing fruit, fruit juice, fruit puree, or fruit extract.

101. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The substance is the juice, puree, or extract of a Cucumis plant, according to claim 100. Food replica products.

102. The juice, puree, or extract of the Cucumis genus is derived from cucumber or melon. The food replica product according to claim 101.

103. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The substance is cooked or otherwise processed before being added to the food replica product to produce protein A food replica product according to any one of claims 100 to 102, which denatures the food.

104. The aforementioned vegetable juice, vegetable puree, vegetable extract, fruit juice, fruit puree, or fruit extract The substance was heated to a temperature of approximately 60°C to approximately 100°C before being added to the food replica product. The food replica product according to claim 103.

105. The food is described in any one of claims 97 to 104, wherein the food does not contain animal products. Food replica products.

106. Meat dough, carbohydrate gel, non-animal fat, and one or more of binders A food replica product according to any one of claims 97 to 105, which includes the food replica product according to any one of claims 97 to 105.

107. Food replica generation according to any one of claims 97 to 105, which is a meat replica. thing.

108. A cheese replica, a food replica according to any one of claims 97 to 105 Finished product.

109. If the cheese replica contains nut milk, cross-linking enzyme, or cheese culture, Food replica products as described in item 108.

110. (a) Isolated plant proteins, one or more of the following edible fibrous components of any choice. A dough containing an optional flavoring agent and an optional non-animal fat; (b) Non-animal fats containing, optionally, flavoring agents and / or isolated plant proteins. ); and (c) Carbohydrate gels, binders, highly conjugated heterocyclic rings complexed with iron ions and / or iron salts, optionally selected edible fibrous components, and one or more optionally selected Flavoring A minced meat replica, including [the ingredient].

111. The minced meat replica according to claim 110, wherein the binder is an isolated plant protein. mosquito.

112. The isolated plant proteins include RuBiSCO, albumin, gluten, and conglycerides. The minced meat replica according to claim 110, which is sinus or a mixture thereof.

113. The denaturation temperature of the binder is between approximately 40°C and approximately 80°C, according to claim 110. Meat replica.

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