Plant-derived meat-like composition and manufacturing method

Abstract

The technology disclosed herein relates to a plant-derived meat analog comprising a pulse protein and a vegetable oil. In some embodiments, the pulse protein may be cross-linked. In some embodiments, the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-derived meat analog may further comprise a moisture content of about 40% to about 65% by weight.

Description

Technical Field

[0001] This specification discloses a legume protein composition useful as a meat substitute or meat analog.

Background Art

[0002] For economic and health reasons, some people desire to replace animal proteins, including animal muscle proteins, with plant proteins. However, using plant proteins to replace, specifically, animal muscle proteins and, more generally, the meat of animal muscle (referred to herein as "meat" for simplicity) presents various problems. For example, animal muscle proteins and plant proteins are conformationally different. Also, plant-derived compositions do not necessarily contain fat as is common in meat. Due to these differences, plant-derived meat analogs are qualitatively and functionally different from meat, and new methods and compositions are needed to make plant-derived compositions more similar to meat.

Summary of the Invention

[0003] The technology described herein is directed to improved compositions and methods for making plant-derived compositions that resemble meat, referred to herein as "plant-derived meat analogs" for simplicity. In one aspect, the technology disclosed herein is directed to plant-derived meat analogs that include vegetable oil loaded in a water-soluble carrier. In another aspect, the technology disclosed herein is directed to plant-derived meat analogs that include at least one legume protein crosslinked using a protein crosslinking agent.

[0004] The technology disclosed herein is provided for illustrative purposes only and is not limiting in any way and is further described with reference to the accompanying figures.

Brief Description of the Drawings

[0005]

Figure 1

Figure 2

DETAILED DESCRIPTION OF THE INVENTION

[0006] In one aspect, the techniques disclosed herein are directed to plant-derived meat analogues that include at least one legume protein. In any embodiment, the plant-derived meat analogue described herein includes a legume protein. In any embodiment, the plant-derived meat analogue described herein includes a legume protein selected from the group consisting of pea, chickpea, broad bean, lentil, mung bean, kidney bean, soybean, guar bean, fava bean, green bean, pigeon pea, white kidney bean, black bean, and adzuki bean, and mixtures thereof. In any embodiment, the plant-derived meat analogue described herein includes a legume protein selected from the group consisting of pea, chickpea, lentil, and broad bean, and mixtures thereof. In any embodiment, the plant-derived meat analogue described herein includes a legume protein selected from the group consisting of pea and broad bean, and mixtures thereof. In any embodiment, the plant-derived meat analogue described herein includes pea protein. In any embodiment, the plant-derived meat analogue described herein includes broad bean protein.

[0007] In any embodiment, the plant-derived meat analogs described herein contain legume proteins obtained from ground legumes or ground and further processed legumes. In any embodiment, the plant-derived meat analogs described herein generally include ground legume compositions, such as pea powder, chickpea powder, broad bean powder, or lentil powder, commonly referred to as bean flours. In any embodiment, the plant-derived meat analogs described herein include ground and further processed legumes, and such compositions may be referred to as legume protein concentrates or legume protein isolates, or textured vegetable proteins. In any embodiment, the plant-derived meat analogs described herein include protein concentrates, such as pea protein concentrate, chickpea protein concentrate, broad bean protein concentrate, or lentil protein concentrate. In any embodiment, the plant-derived meat analogs described herein include protein isolates, such as pea protein isolate, chickpea protein isolate, broad bean protein isolate, or lentil protein isolate. In any embodiment, the plant-derived meat analogs described herein include a mixture of legume protein concentrate and legume protein isolate.

[0008] In any embodiment, the plant-derived meat analogs described herein include one or more of bean flour, legume protein isolate, or legume protein concentrate, and optionally, the legumes are selected from pea, chickpea, broad bean, lentil, kidney bean, green bean, soybean, guar bean, fava bean, green soybean, quail bean, white kidney bean, black bean, and adzuki bean, and mixtures thereof, more preferably selected from pea, chickpea, or broad bean. In any embodiment, the plant-derived meat analogs described herein include one or more of pea protein isolate, pea protein concentrate, broad bean protein concentrate, broad bean protein isolate, and mixtures thereof.

[0009] Although not intended to be bound by the correct protein content requirements, for illustrative purposes, soy flour, soy protein concentrate, and soy protein isolate vary in the relative amounts of their protein and starch content, among other reasons. Soy flour is a ground composition that contains the components of the whole soybeans in approximately the same proportions. Soy flour generally has 25% to 50% by weight of protein, with the remainder being mostly starch, although the fiber content can be about 10%. Soy protein concentrate is typically an air-classified powder composition. Air classification removes some of the starch, thereby increasing the relative protein content in the powder. Soy protein concentrate generally has about 50% to about 75% by weight of protein, but most commonly has a protein content within the range of 60% to 70% by weight. Soy protein isolate is also a powder composition, but is generally obtained using wet filtration, for example, relying on the different solubilities of starch and protein at various pHs. Soy protein generally has more than 75% by weight, most commonly 80% to 90% by weight of protein, but the highest possible protein content is desired.

[0010] In any embodiment, the plant-derived meat analogs described herein contain legume protein in an amount of from about 50% to about 90% protein (by weight of the analog), or from about 55% to about 90% protein, or from about 60% to about 90% protein, or from about 65% to about 90% protein, or from about 70% to about 90% protein, or from about 50% to about 85% protein, or from about 50% to about 80%, or from about 50% to about 75%, or from about 50% to about 70%, or 50% to 65% protein. In any embodiment, the plant-derived meat analogs described herein contain legume protein in an amount of from about 55% to about 65% protein (by weight of the analog). In any embodiment, the plant-derived meat analogs described herein contain legume protein in an amount of from 65% to about 85% protein (by weight of the analog). In any embodiment, the plant-derived meat analogs described herein contain legume protein in an amount of from about 65% to about 75% protein (by weight of the analog). In an embodiment, the plant-derived meat analog contains legume protein in an amount of from about 75% to about 85% protein (by weight of the analog).

[0011] In any embodiment, the protein content in the plant-derived meat analog may be derived from one or more legume sources, or a mixture of soy flour, legume protein concentrate, or legume protein isolate obtained from the same or different legume sources.

[0012] In any embodiment, the plant-derived meat analogs described herein contain starch. In any embodiment, the plant-derived meat analogs described herein contain starch from the same plant source as the protein. In any embodiment, the plant-derived meat analogs described herein contain starch from a plant source different from the protein. In any embodiment, the plant-derived meat analogs described herein contain starch provided by soy flour, soy protein concentrate, or soy protein isolate. In any embodiment, the plant-derived meat analogs described herein contain pea starch, chickpea starch, broad bean starch, lentil starch, or corn starch, or tapioca starch, or potato starch, and the following high amylose or low amylose variants, and mixtures thereof. In any embodiment, the plant-derived meat analogs described herein contain starch in an amount of about 0.5% to about 20%, or about 0.5% to about 15%, or about 0.5% to about 10%, or about 1% to about 10%, or about 4% to about 10% (by weight of the analog), or about 5% to about 10% of starch, or about 6% to about 10% of starch, or about 7% to about 10% of starch.

[0013] In any embodiment, the plant-derived meat analogs described herein contain a second starch that can be native starch, or modified starch, or gelatinized starch. In any embodiment, the plant-derived meat analogs described herein contain a second starch used as a co-texturizing agent or texturizing agent, or stabilizer or emulsifier, to provide gel strength to the plant-derived meat analog. Modified starches useful in any embodiment of the plant-derived meat analogs described herein include reduced molecular weight starches, converted starches, acid or enzyme hydrolyzed starches, shear converted starches, oxidized starches, stabilized starches (e.g., by acetyl or hydroxypropyl stabilization, etc.), or inhibited starches such as thermally inhibited starches, or chemically cross-linked starches such as adipic acid cross-linked starches or phosphate cross-linked starches, or succinic acid derivative starches such as octenyl-succinic acid derivative starches.

[0014] In any embodiment, the plant-derived meat analogs described herein contain legume proteins that have one or more of a high soluble content, high dispersion stability, and high water-holding capacity. In any embodiment, the plant-derived meat analogs described herein contain legume proteins capable of forming a firm gel.

[0015] In any embodiment, the plant-derived meat analogs described herein contain legume proteins, and the weight fraction of the protein content in a composition that is soluble at 25 °C is about 50% to about 80%, or about 60% to about 80%, or about 65% to about 80%, or about 70% to about 80%, or about 71% to about 79%, or about 72% to about 78%, or about 73% to about 77% (by weight).

[0016] In any embodiment described herein, protein solubility is measured by using the following process to determine the difference between the total protein in a sample and the measured insoluble protein content using a centrifuge (e.g., from Beckman Coulter) and a LECO protein analyzer. Protein powder (1% w / w, dry protein basis) is added to buffered water or deionized water while stirring at room temperature for 60 minutes. Transfer and centrifuge at 4000 g for 10 minutes at room temperature. Separate the supernatant and the precipitate (wet residue), and measure the protein content of the wet residue using a LECO protein analyzer with a protein coefficient: N × 6.25.

[0017] In any embodiment, the plant-derived meat analogs described herein contain legume proteins, and a significant amount of insoluble protein is 25 oIt is possible to be stably dispersed in water of C for at least 1 hour, which is referred to as "dispersion stability rate" in this specification for simplicity. In any embodiment, the plant-derived meat analog described in this specification contains soy protein having a dispersion rate of about 40% to about 70% (by weight), or about 50% to about 70%, or about 60% to about 70%, or about 61% to about 79%, or about 62% to about 68%, or about 63% to about 67%.

[0018] In any embodiment, the plant-derived meat analog described in this specification contains soy protein having a water retention capacity of about 0.5 to about 1.5 (w / w, protein to water), or about 0.6 to about 1.5, or about 0.5 to about 1.4, or about 0.5 to about 1.3, or about 0.5 to about 1.2, or about 0.6 to about 0.13, or about 0.7 to about 1.2. In any embodiment, the plant-derived meat analog described in this specification contains soy protein capable of retaining about 50% to about 150% (w / w, protein to water), about 50% to about 140%, or about 50% to about 130%, or about 50% to about 120%, or about 60% to about 150%, or about 60% to about 130%, or about 70% to about 120%, or about 80% to about 110%, or 95% to 105% of its weight in water. In any embodiment, the plant-derived meat analog described in this specification contains soy protein capable of forming a gel (15% solids in water at 25 °C) having a punch force of 4 g to 10 g, or 4 g to 9 g, or 4 g to 8 g, or 5 g to 10 g, or 5 g to 9 g, or 6 g to 10 g, or 6 g to 9 g, or about 7 g.

[0019] In any embodiment, the plant-derived meat analogs described herein further include structured plant (plant or vegetable) oils, which are collectively referred to herein as "structured vegetable oils" for simplicity. Within this specification, structured vegetable oil refers to oil loaded onto a carrier system such that at least a portion of the oil is absorbed into the carrier system. In any embodiment of the plant-derived meat analogs described herein, the structured vegetable oil is obtained by loading the oil onto a water-soluble carrier system. In any embodiment of the plant-derived meat analogs described herein, the structured vegetable oil is obtained by loading vegetable oil onto tapioca maltodextrin. In any embodiment, the structured oil useful in the plant-derived meat analogs described herein contains a water-soluble carrier within a continuous oil phase. In any embodiment, the plant-derived meat analogs described herein further include structured vegetable oil in the form of a paste.

[0020] In any embodiment, the plant-derived meat analogs described herein further include structured vegetable oil consisting of plant (plant or vegetable) oil and a water-soluble carrier in a ratio of greater than 3:1 (oil to carrier), greater than 10:1, or about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0021] In any embodiment, the plant-derived meat analogs described herein further comprise a plant (plant or vegetable) oil. In any embodiment of the plant-derived meat analogs described herein, all of the vegetable oils in the plant-derived meat analogs are loaded onto a water-soluble carrier. In any embodiment of the plant-derived meat analogs described herein, a portion of the plant (plant or vegetable) oil in the plant-derived meat analogs is loaded onto a water-soluble carrier. In any embodiment, the plant-derived meat analogs described herein further comprise a liquid oil loaded onto a carrier to make a paste. In any embodiment, the plant-derived meat analogs described herein further comprise a plant (vegetable or plant) oil in an amount of about 5% to about 30%, or about 5% to about 25%, or about 5% to about 20%, or about 10% to about 20%, or about 12% to about 18%, or about 14% to about 16% (by weight of the analog). In any embodiment, the plant-derived meat analogs described herein further comprise sunflower oil, or corn oil, or canola oil, or olive oil, or other liquid vegetable oils, or mixtures thereof. In any embodiment, the plant-derived meat analogs described herein further comprise one or more plant (vegetable or plant) oils that are liquid at room temperature (about 23°C).

[0022] In any embodiment, the plant-derived meat analogs described herein further comprise a second vegetable oil that is typically a vegetable oil that is solid at approximately room temperature. In any embodiment, the plant-derived meat analogs described herein comprise palm oil or coconut oil.

[0023] In any embodiment of the plant-derived meat analogs described herein, a portion of the vegetable oil in the plant-derived meat analogs is a structured vegetable oil. In any embodiment, the plant-derived meat analogs described herein further comprise a first and a second oil, and the second oil is a structured vegetable oil and constitutes about 4% to about 12%, or about 4% to about 9%, or about 4% to about 6% of the plant-derived meat analog.

[0024] In any embodiment of the plant-derived meat analogs described herein, a portion of the vegetable oil in the plant-derived meat analogs is not structured vegetable oil. In any embodiment, the plant-derived meat analogs described herein further comprise a first and a second oil, wherein the second oil is not a structured oil and constitutes from about 4% to about 9%, or from about 4% to about 6% of the plant-derived meat analogs.

[0025] In any embodiment, the plant-derived meat analogs described herein further comprise a water-soluble carrier in an amount of from about 0.1% to about 2%, or from about 0.5% to about 1.5%, or from about 0.75% to about 1.25% (by weight of the analog).

[0026] In any embodiment, the plant-derived meat analogs described herein contain water in an amount of from about 40% to about 65% by weight, or from 40% to about 60% by weight, or from 50% to about 60% by weight.

[0027] In any embodiment, the plant-derived meat analogs described herein are cooked and, during cooking, release a portion of the oil in the structured vegetable oil system to replicate, for example, but not limited to, the effect of animal fat that melts when meat is cooked, including a sizzling sound. In any embodiment, the plant-derived meat analogs disclosed herein release oil during cooking but retain sufficient oil such that the cooked plant-derived meat analogs have a mouthfeel that includes fat when eaten.

[0028] In any embodiment, the plant-derived meat analogs described herein contain crosslinked legume protein. In any embodiment, the plant-derived meat analogs described herein contain crosslinked legume protein, and the legume protein is crosslinked using a protein crosslinking agent useful for crosslinking amino acids in the protein. In any embodiment, the plant-derived meat analogs described herein contain crosslinked legume protein, and the legume protein is crosslinked using one or more of transglutaminase and L-cysteine.

[0029] In any embodiment, the crosslinked legume protein useful in the plant-derived meat analogs described herein can be made by a method that includes mixing a plant-derived protein and a protein crosslinking agent in excess water or aqueous solution such that the plant-derived protein and the protein crosslinking agent are dispersed in water and the crosslinked legume protein composition is recovered from the dispersion using known dehydration methods. In any embodiment, the crosslinked legume protein useful in the plant-derived meat analogs described herein can be made by a method that includes mixing the legume protein and the protein crosslinking agent within a dough-based system such that the plant-derived protein and the protein crosslinking agent absorb all of the liquid present.

[0030] In any embodiment, the crosslinked legume protein useful in the plant-derived meat analogs described herein can be made according to a method that includes mixing the legume protein with transglutaminase in water or aqueous solution at a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (legume protein and protein crosslinking agent to water). In any embodiment, the crosslinked legume protein useful in the plant-derived meat analogs described herein can be made according to a method that includes mixing the legume protein and transglutaminase at a ratio of 4:1 to 19:1 (legume protein to enzyme), or 4:1 to 14:1, or 4:1 to 9:1, or 9:1 to 19:1, or 14:1 to 19:1. In any embodiment, the crosslinked legume protein useful in the plant-derived meat analogs described herein can be made according to a method that includes mixing for about 30 to 120 minutes. In any embodiment, the legume protein and transglutaminase are mixed in a solution having a pH of 4.0 to 5.5.

[0031] In any embodiment, the cross-linked legume protein useful in the plant-derived meat analogs described herein can be made according to a method that includes mixing the legume protein with L-cysteine at a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein to L-cysteine). In any embodiment, the cross-linked legume protein useful in the plant-derived meat analogs described herein can be made according to a method that includes mixing the legume protein, L-cysteine, and water at a ratio of about 1:1 to about 9:1 (L-cysteine and legume protein to water), or about 5:1 to about 9:1, or about 7:1 to about 9:1, or about 1:1 to about 4:1, about 1:1 to about 2:1.

[0032] In any embodiment, the plant-derived meat analogs described herein made using cross-linked plant-derived proteins are less sticky and have a firmer texture. In any embodiment, the plant-derived meat analogs described herein made using cross-linked legume proteins have good hardness and elasticity with limited stickiness when cooked.

[0033] In any embodiment, hardness and elasticity can be measured using texture profile analysis (TPA) performed using a TAXT Plus texture analyzer to determine elasticity, compressibility, and cohesiveness. The texture profile analysis (TPA) of the plant-derived meat analogs was determined using a TAXT Plus texture analyzer.

[0034] In any embodiment, the plant-derived meat analogs described herein have a peak compressibility of 8,000 g to 12,000 g, or 8,000 g to 11,500 g, or 8,000 g to 11,000 g, or 8,000 g to 10,500 g, or 8,500 g to 10,500 g, or 8,000 g to 10,500 g, or 7,500 g to 10,500 g, or 7,000 g to 10,500 g.

[0035] In any embodiment, the plant-derived meat analogs described herein have a cohesiveness of 0.5 to 0.9, or 0.5 to 0.8, or 0.5 to 0.7, or 0.9 to 0.6, or 0.7 to 0.9.

[0036] In any embodiment, the plant-derived meat analogs described herein have an elasticity of 0.2 to 0.5, or 0.2 to 0.4, or 0.3 to 0.5, or 0.3 to 0.4.

[0037] In any embodiment, the plant-derived meat analogs described herein form a dough or dough-like composition that can be cooked in any conventional manner, such as steaming, baking, or simmering. In any embodiment, the plant-derived meat analogs described herein form a dough that is cooked by an extrusion process. In any embodiment of the plant-derived meat analogs, the finished dough is fed into an extruder. In another embodiment, the legume protein composition, the protein crosslinking agent, and water can be added separately or in combination to an extruder that forms and cooks the dough.

[0038] In any embodiment of the plant-derived meat analogs described herein, the dough can be formed by adding moisture to a powdered legume protein, such as soy flour, a legume protein concentrate, or a legume protein isolate, and optionally one or more of at least a second ingredient. In any embodiment of the plant-derived meat analogs described herein, the dough is formed by adding only an amount of moisture that can be absorbed by the powdered legume protein composition. In any embodiment, the plant-derived meat analogs described herein are formed by adding sufficient water to disperse the legume protein composition in water, and at least a portion of the legume protein composition is dissolved in the water. In such an embodiment, the legume protein composition can be recovered from the supernatant (separated from the remaining dispersion) as a single-phase system absorbed by the material from which all the water has been recovered. Such recovered material can be referred to as a cake or dough. The dissolved solids can be recovered from the supernatant of the dispersion by known means such as adjusting the pH of the supernatant.

[0039] In any embodiment, the plant-derived meat analogs described herein may further contain any other ingredients commonly used in meat analogs. Such ingredients include flavorings, seasonings, colorants, salts, and natural, pre-gelled, and modified starches, as well as gums and other hydrocolloids.

[0040] In any embodiment, the plant-derived meat analogs described herein can be formed into any desired shape. In any embodiment, the plant-derived meat analogs described herein do not contain animal protein. In any embodiment, the plant-derived meat analogs described herein do not contain any animal products or by-products. In any embodiment, the plant-derived meat analogs described herein are vegan compositions.

[0041] Also disclosed herein are methods for making plant-derived meat analogs. Any method for making the plant-derived meat analogs described herein includes mixing a legume protein and water to form a first mixture and adding a structured vegetable oil to the mixture to form a plant-derived meat analog. Any method for making the plant-derived meat analogs described herein includes mixing a legume protein, a cross-linking agent, and water to form a first mixture and adding a structured vegetable oil to the mixture to form a plant-derived meat analog. In any embodiment, the method for making a plant-derived meat analog further includes adding one or more of a flavoring, a seasoning, a colorant, a salt, and a gum or other hydrocolloid to the legume protein or a mixture of one or more of the legume protein, a water protein cross-linking agent, and a structured vegetable oil.

[0042] References herein to "legumes" generally mean seeds from plants of the legume family commonly associated with the genus leguminosae or fabaceae.

[0043] References herein to "legume protein" mean proteins obtained from legumes.

[0044] References to "structured vegetable oil" within this specification mean vegetable oil loaded onto a support system such that at least a portion of the oil is absorbed by the support system.

[0045] References to "vegetable oil" within this specification mean oil from a plant source, regardless of whether the source is strictly the same as a plant. For example, but not by way of limitation, sunflower oil is a vegetable oil because it is derived from a plant source (sunflower).

[0046] References to "transglutaminase" within this specification mean any one of a class of enzymes capable of catalyzing the formation of an isopeptide bond between the γ-carboxamide group of the side chain of a glutamine residue and the ε-amino group of the side chain of a lysine residue.

[0047] The use of "about" to modify a number means including the number described plus or minus 10%. The legally acceptable description of a value in a claim generally means that value. The use of "about" in the claims or specification is not intended to limit the full scope of equivalents of the subject matter.

[0048] The description of the indefinite article "a" or the definite article "the" means one or more, unless the context clearly dictates otherwise.

[0049] Although specific embodiments have been illustrated and described, those skilled in the art will be able to implement methods, changes, substitutions of equivalents, and other types of modifications after reading the foregoing specification. Each of the above aspects and embodiments can also include or be incorporated into such modified forms or aspects as disclosed with respect to any or all of the other aspects and embodiments.

[0050] The technology is also not limited with respect to the aspects described herein, which are intended as a single illustration of individual aspects of the technology. As will be apparent to those skilled in the art, many modifications and variations of the technology can be made without departing from its spirit and scope. Functionally equivalent methods within the scope of the technology will be apparent to those skilled in the art from the foregoing description in addition to those enumerated herein. Such modifications and variations are intended to be included within the scope of the appended claims. It should be understood that the technology is, of course, not limited to a method, complex, reagent, compound, composition, labeled compound, or biological system that can vary. All methods described herein can be performed in any suitable order, unless otherwise described herein or otherwise clearly inconsistent with the context. It should also be understood that the terms used herein are for the purpose of describing only the aspects and are not intended to be limiting. Therefore, this specification is intended to be regarded only as an illustration of the breadth, scope, and spirit of the technology as shown only by the appended claims, their definitions, and any equivalents thereof. No language in this specification should be construed as indicating that any non-claimed element is essential.

[0051] The embodiments illustratively described in this specification can be preferably practiced in the absence of any element(s) not specifically disclosed herein and without any limitation(s). Thus, for example, terms such as "comprising," "including," "containing," etc. are to be read expansively and not restrictively. Additionally, the terms and expressions used in this specification are used as terms of explanation and not of limitation, and there is no intention to exclude any equivalents of the features shown and described in the use of such terms and expressions, but it is recognized that various modifications are possible within the scope of the claimed technology. In addition, the phrase "consisting essentially of" is to be understood to include those elements specifically recited, as well as additional elements that do not substantially affect the basic and novel features of the technology of the claims. The phrase "consisting of" excludes any element not specified.

[0052] In addition, if a feature or aspect of the present disclosure is described with respect to a Markush group, one of ordinary skill in the art will recognize that the present disclosure is also described with respect to any individual member or subgroup of members of the Markush group. Each of the narrower species and subgenera included within the general disclosure also forms part of that technology. This includes descriptions of the concept of a technology having conditions or negative limitations that remove any subject matter from the genus, whether or not the excised material is specifically described herein.

[0053] As will be understood by those skilled in the art, for any and all purposes, and particularly from the perspective of providing the specifically described explanations, all ranges disclosed herein also include any and all possible sub-ranges and combinations of those sub-ranges. It can be readily recognized that any recited range sufficiently describes and enables the same range divided into at least halves, thirds, fourths, fifths, tenths, etc. As a non-limiting example, each range considered herein can be readily divided into lower thirds, middle thirds, and upper thirds, etc. Also, as will be understood by those skilled in the art, all language such as "maximum," "at least," "more than," "less than," etc. includes the recited numbers and refers to ranges that can be divided into the sub-ranges considered above. Finally, as will be understood by those skilled in the art, ranges include each individual member, and each separate value is incorporated herein as if individually described herein.

[0054] The technology disclosed herein is further illustrated by the following aspects, provided for illustrative purposes only and in no way limiting.

[0055] In a first aspect, the technology disclosed herein relates to a plant-derived meat analog comprising legume protein, structured vegetable oil comprising vegetable oil and a water-soluble carrier, and water in an amount of about 40 wt% to about 65 wt%, or about 40 wt% to about 60 wt%, or about 50 wt% to about 60 wt%.

[0056] In a second aspect, the technology disclosed herein relates to the plant-derived meat analog according to the first aspect, wherein the legume protein is selected from the group consisting of pea, chickpea, fava bean, lentil, hyacinth bean, green bean, soybean, guar bean, mung bean, kidney bean, lima bean, white kidney bean, black bean, and adzuki bean, and mixtures thereof, and optionally, preferably, the legume protein is the other of pea protein and fava bean protein.

[0057] In a third aspect, the technology disclosed herein has bean protein in an amount of about 50% to about 90% protein, or about 55% to about 90% protein, or about 60% to about 90% protein, or about 65% to about 90% protein, or about 70% to about 90% protein, or about 50% to about 85% protein, or about 50% to about 80%, or about 50% to about 75%, or about 50% to about 70%, or 50% to 65% protein (by weight of the analog), optionally having a protein content of about 55% to about 65% protein, or about 65% to about 75% protein (by weight of the analog), and relates to a plant-derived meat analog according to the first or second aspect.

[0058] In a fourth aspect, the technology disclosed herein further comprises starch in an amount of about 1% to about 20%, or about 1% to about 15%, or about 1% to about 10%, or about 4% to about 10% starch, or about 5% to about 10% starch, or about 6% to about 10% starch, or about 7% to about 10% starch (by weight of the analog), and relates to a plant-derived meat analog according to any one of the first to third aspects.

[0059] In a fifth aspect, the technology disclosed herein relates to a plant-derived meat analog according to any one of the first to fourth aspects, wherein the bean protein has a proportion of about 50% to about 80%, or about 60% to about 80%, or about 65% to about 80%, or about 70% to about 80%, or about 71% to about 79%, or about 72% to about 78%, or about 73% to about 77% (by weight) and is soluble at 25°C.

[0060] In a sixth aspect, the technology disclosed herein relates to a plant-derived meat analog according to any one of the first to fifth aspects, wherein the bean protein has a proportion of insoluble protein of about 40% to about 70%, or about 50% to about 70%, or about 60% to about 70%, or about 61% to about 79%, or about 62% to about 68%, or about 63% to about 67% (by weight) and is capable of being stably dispersed in water at 25°C for at least 1 hour.

[0061] In a seventh aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the first to sixth aspects, wherein the legume protein has a water-holding capacity of about 0.5 to about 1.5 (w / w, protein to water), or about 0.6 to about 1.5, or about 0.5 to about 1.4, or about 0.5 to about 1.3, or about 0.5 to about 1.2, or about 0.6 to about 0.13, or about 0.7 to about 1.2.

[0062] In an eighth aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the first to seventh aspects, wherein the legume protein can retain about 50% to about 150% of its weight (w / w, protein to water), about 50% to about 140%, or about 50% to about 130%, or about 50% to about 120%, or about 60% to about 130%, or about 60% to about 150%, or about 70% to about 120%, or about 80% to about 110%, or 95% to 105% in water.

[0063] In a ninth aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the first to eighth aspects, wherein the legume protein has a punch force of 4 g to 10 g, or 4 g to 9 g, or 4 g to 8 g, or 5 g to 10 g, or 5 g to 9 g, or 6 g to 10 g, or 6 g to 9 g, or about 7 g and can form a gel (15% solids in water at 25 °C).

[0064] In a tenth aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the first to ninth aspects, wherein the water-soluble carrier is tapioca maltodextrin.

[0065] In an eleventh aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the first to tenth aspects, wherein the structured oil has an oil-to-water-soluble carrier ratio of greater than 3:1 (oil to carrier), greater than 10:1, or about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0066] In a 12th aspect, the technology disclosed herein relates to a plant-derived meat analogue in which vegetable oil is used in an amount of about 5% to about 20%, or about 10% to about 20%, or about 12% to about 18%, or about 14% to about 16% (by weight of the analogue), and optionally, the vegetable oil is provided by the first and second vegetable oils, and the plant-derived meat analogue is as described in any one of the 1st to 11th aspects.

[0067] In a 13th aspect, the technology disclosed herein relates to a plant-derived meat analogue as described in any one of the 1st to 12th aspects, further comprising a second vegetable oil that is not a structured vegetable oil in an amount of 4% to about 9%, or about 4% to about 6%.

[0068] In a 14th aspect, the technology disclosed herein relates to a plant-derived meat analogue as described in any one of the 1st to 13th aspects, in which a water-soluble carrier is used in an amount of about 0.1% to about 2%, or about 0.5% to about 1.5%, or about 0.75% to about 1.25% (by weight of the analogue).

[0069] In a 15th aspect, the technology disclosed herein further comprises a cross-linked legume protein, and optionally, the plant-derived meat analogue further comprises a protein cross-linking agent, and optionally, the plant-derived meat analogue is such that the protein cross-linking agent is selected from the group consisting of transglutaminase and L-cysteine and mixtures thereof, and relates to a plant-derived meat analogue as described in any one of the 1st to 14th aspects.

[0070] In a 16th aspect, the technology disclosed herein further comprises a cross-linked legume protein, and the cross-linked legume protein is produced in a process comprising mixing transglutaminase, water, and legume protein in a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (protein and protein cross-linking agent to water), and relates to a plant-derived meat analogue as described in any one of the 1st to 15th aspects.

[0071] In a 17th aspect, the technology disclosed herein further comprises a cross-linked legume protein, and the cross-linked legume protein is produced in a process comprising mixing L-cysteine and legume protein at a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein to L-cysteine), and relates to a plant-derived meat analog according to any one of the 1st to 16th aspects.

[0072] In an 18th aspect, the technology disclosed herein relates to a plant-derived meat analog according to any one of the 1st to 17th aspects, which has a peak compressive force of 8,000 g to 12,000 g, or 8,000 g to 11,500 g, or 8,000 g to 11,000 g, or 8,000 g to 10,500 g, or 8,500 g to 10,500 g, or 8,000 g to 10,500 g, or 7,500 g to 10,500 g, or 7,000 g to 10,500 g when cooked.

[0073] In a 19th aspect, the technology disclosed herein relates to a plant-derived meat analog according to any one of the 1st to 18th aspects, which has a cohesiveness of 0.5 to 0.9, or 0.5 to 0.8, or 0.5 to 0.7, or 0.9 to 0.6, or 0.7 to 0.9 for the cooked plant-derived meat analog.

[0074] In a 20th aspect, the technology disclosed herein relates to a plant-derived meat analog according to any one of the 1st to 20th aspects, which has an elasticity of 0.2 to 0.5, or 0.2 to 0.4, or 0.3 to 0.5, or 0.3 to 0.4 for the cooked plant-derived meat analog.

[0075] In a 21st aspect, the technology disclosed herein relates to a plant-derived meat analog comprising a cross-linked legume protein and starch, and optionally, the legume protein is cross-linked using a protein cross-linking agent selected from the group consisting of transglutaminase and L-cysteine and mixtures thereof.

[0076] In a 22nd aspect, the technology disclosed herein relates to a plant-derived meat analogue according to the 21st aspect, further comprising starch in an amount of from about 1% to about 20%, or from about 1% to about 15%, or from about 1% to about 10%, or from about 4% to about 10%, or from about 5% to about 10%, or from about 6% to about 10%, or from about 7% to about 10% (by weight of the analogue).

[0077] In a 23rd aspect, the technology disclosed herein relates to a plant-derived meat analogue according to the 21st or 22nd aspect, wherein the starch is derived from the same plant source as the protein.

[0078] In a 24th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 23rd aspects, wherein the legume protein is selected from the group consisting of chickpea, pigeon pea, field pea, lentil, mung bean, kidney bean, soybean, guar bean, fava bean, blue bean, quail bean, white kidney bean, black bean, and adzuki bean, and mixtures thereof, optionally, preferably, the legume protein is selected from the group consisting of chickpea, pigeon pea, lentil, and field pea, and combinations thereof, optionally, the legume protein is the other one of chickpea protein and field pea protein.

[0079] In a 25th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 24th aspects, having protein in an amount of from about 50% to about 90%, or from about 55% to about 90%, or from about 60% to about 90%, or from about 65% to about 90%, or from about 70% to about 90%, or from about 50% to about 85%, or from about 50% to about 80%, or from about 50% to about 75%, or from about 50% to about 70%, or from 50% to 65% (by weight of the analogue), optionally, the protein content is from about 55% to about 65% or from about 65% to about 75% (by weight of the analogue).

[0080] In a 26th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 25th aspects, wherein the legume protein is soluble at 25°C in an amount of about 50% to about 80%, or about 60% to about 80%, or about 65% to about 80%, or about 70% to about 80%, or about 71% to about 79%, or about 72% to about 78%, or about 73% to about 77% (by weight).

[0081] In a 27th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 26th aspects, wherein the legume protein is capable of being stably dispersed in water at 25°C for at least 1 hour and has a proportion of insoluble protein of about 40% to about 70%, or about 50% to about 70%, or about 60% to about 70%, or about 61% to about 79%, or about 62% to about 68%, or about 63% to about 67% (by weight).

[0082] In a 28th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 27th aspects, wherein the legume protein has a water retention capacity of about 0.5 to about 1.5 (w / w, protein to water), or about 0.6 to about 1.5, or about 0.5 to about 1.4, or about 0.5 to about 1.3, or about 0.5 to about 1.2, or about 0.6 to about 0.13, or about 0.7 to about 1.2.

[0083] In a 29th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 28th aspects, wherein the legume protein is capable of retaining about 50% to about 150% of its weight in water (w / w, protein to water), about 50% to about 140%, or about 50% to about 130%, or about 50% to about 120%, or about 60% to about 130%, or about 60% to about 150%, or about 70% to about 120%, or about 80% to about 110%, or 95% to 105%.

[0084] In the 30th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 29th aspects, wherein the legume protein is capable of forming a gel (15% solids in water at 25 °C) having a punching force of 4 g to 10 g, or 4 g to 9 g, or 4 g to 8 g, or 5 g to 10 g, or 6 g to 10 g, or 5 g to 9 g, or 6 g to 9 g, or about 7 g.

[0085] In the 31st aspect, the technology disclosed herein further relates to a structured plant comprising a water-soluble carrier and a vegetable oil, and optionally, the water-soluble carrier is tapioca maltodextrin, according to any one of the 21st to 30th aspects of a plant-derived meat analogue.

[0086] In the 32nd aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 31st aspects, wherein the vegetable oil and the water-soluble carrier are used in an oil-to-water-soluble carrier ratio of greater than 3:1 (oil to carrier), greater than 10:1, or about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

[0087] In the 33rd aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 32nd aspects, wherein the vegetable oil is in an amount of about 5% to about 20%, or about 10% to about 20%, or about 12% to about 18%, or about 14% to about 16% (by weight of the analogue), and optionally, the vegetable oil is provided by the first and second vegetable oils, and the second vegetable oil is used in an amount of about 4% to about 9%, or about 4% to about 6%, and optionally, the second vegetable oil is not a structured vegetable oil.

[0088] In the 34th aspect, the technology disclosed herein relates to a plant-based meat analogue according to any one of the 21st to 33rd aspects, wherein the water-soluble carrier is used in an amount of about 0.1% to about 2%, or about 0.5% to about 1.5%, or about 0.75% to about 1.25% (by weight of the analogue).

[0089] In a 35th aspect, the technology disclosed herein further includes a crosslinked legume protein, and the crosslinked legume protein is crosslinked in a process including mixing transglutaminase, legume protein, and water at a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (protein and protein crosslinking agent to water), and relates to a plant-derived meat analogue according to any one of the 21st to 34th aspects.

[0090] In a 36th aspect, the technology disclosed herein further includes a crosslinked legume protein, and the crosslinked legume protein is crosslinked in a process including mixing L-cysteine and legume protein at a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein to L-cysteine), and relates to a plant-derived meat analogue according to any one of the 21st to 35th aspects.

[0091] In a 37th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 36th aspects, which has a peak compressive force of 8,000 g to 12,000 g, or 8,000 g to 11,500 g, or 8,000 g to 11,000 g, or 8,000 g to 10,500 g, or 8,500 g to 10,500 g, or 8,000 g to 10,500 g, or 7,500 g to 10,500 g, or 7,000 g to 10,500 g when cooked.

[0092] In a 38th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 37th aspects, which has a cohesiveness of 0.5 to 0.9, or 0.5 to 0.8, or 0.5 to 0.7, or 0.9 to 0.6, or 0.7 to 0.9 for the cooked plant-derived meat analogue.

[0093] In the 39th aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 21st to 38th aspects, which has an elasticity of a cooked plant-derived meat analogue of 0.2 to 0.5, or 0.2 to 0.4, or 0.3 to 0.5, or 0.3 to 0.4.

[0094] In the 40th aspect, the technology disclosed herein relates to a method for producing a plant-derived meat analogue according to any preceding claim, which includes mixing a legume protein and water to form a first mixture. Optionally, the method further includes crosslinking the legume protein using a protein crosslinking agent. Optionally, the legume protein is crosslinked in a solution having a pH of about 4.0 to about 4.5. Optionally, the method includes adding a structured vegetable oil to the first mixture.

[0095] In the 41st aspect, the technology disclosed herein relates to a method for producing a plant-derived meat analogue according to the 40th aspect, wherein the protein crosslinking agent is selected from the group consisting of transglutaminase and L-cysteine.

[0096] In the 42nd aspect, the technology disclosed herein relates to the method according to the 40th or 41st aspect, wherein the structured vegetable oil includes a vegetable oil and a water-soluble carrier. Optionally, the water-soluble carrier is tapioca maltodextrin.

[0097] In the 43rd aspect, the technology disclosed herein relates to a plant-derived meat analogue according to any one of the 40th to 42nd aspects, wherein the crosslinked legume protein is mixed with transglutaminase and water in a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (legume protein and crosslinking agent to water).

[0098] In a 44th aspect, the technology disclosed herein relates to the method according to any one of the 40th to 43rd aspects, in which L-cysteine is mixed with legume protein at a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein to L-cysteine).

[0099] In a 45th aspect, the technology disclosed herein further includes forming a structured vegetable oil, which includes mixing a vegetable oil with a water-soluble carrier, and optionally, the water-soluble carrier is tapioca maltodextrin, and relates to the method according to any one of the 40th to 44th aspects.

[0100] In a 46th aspect, the technology disclosed herein relates to a cooked plant-derived meat analogue including legume protein and a vegetable oil.

[0101] In a 47th aspect, the technology disclosed herein relates to the cooked plant-derived meat analogue according to the 46th aspect, in which the legume protein is a cross-linked legume protein.

[0102] In a 48th aspect, the technology disclosed herein relates to the cooked plant-derived meat analogue according to the 46th or 47th aspect, which has a peak compressive force of 8,000 g to 12,000 g, or 8,000 g to 11,500 g, or 8,000 g to 11,000 g, or 8,000 g to 10,500 g, or 8,500 g to 10,500 g, or 8,000 g to 10,500 g, or 7,500 g to 10,500 g, or 7,000 g to 10,500 g when cooked.

[0103] In a 49th aspect, the technology disclosed herein relates to the cooked plant-derived meat analogue according to any one of the 46th to 48th aspects, which has a cohesiveness of 0.5 to 0.9, or 0.5 to 0.8, or 0.5 to 0.7, or 0.9 to 0.6, or 0.7 to 0.9 for the cooked plant-derived meat analogue.

[0104] In the 50th aspect, the technology disclosed herein relates to a cooked plant-derived meat analogue according to any one of the 46th to 49th aspects, having an elasticity of 0.2 to 0.5, or 0.2 to 0.4, or 0.3 to 5, or 0.3 to 0.4 of the cooked plant-derived meat analogue.

[0105] In the 51st aspect, the technology disclosed herein relates to a cooked plant-derived meat analogue obtained from the plant-derived meat analogue according to any one of the 1st to 45th aspects or a method for producing a plant-derived meat analogue.

[0106] In the 52nd aspect, the technology disclosed herein includes obtaining crosslinked legume proteins in a process that includes mixing legume proteins, water, and a crosslinking agent selected from the group consisting of transglutaminase and L-cysteine, and optionally, the legume proteins are crosslinked in a solution having a pH of about 4.0 to about 4.5. A method for producing a plant-derived meat analogue according to any preceding claim.

[0107] In the 53rd aspect, the technology disclosed herein, when including transglutaminase, transglutaminase and water are in a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to about 1:6, or about 1:4 to about 1:9 (legume proteins and crosslinking agent to water), and when including L-cysteine, L-cysteine is in a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein composition to L-cysteine) in the mixed legume proteins. The method according to the 52nd aspect.

[0108] In the 54th aspect, the technology disclosed herein further includes mixing a structured vegetable oil with the crosslinked legume proteins, the structured vegetable oil includes a water-soluble carrier and a vegetable oil, and optionally, the water-soluble carrier is tapioca maltodextrin. The method according to the 52nd or 53rd aspect.

[0109] In the 55th aspect, the technology disclosed herein relates to the method according to any one of aspects 52 to 54, wherein the structured oil has an oil-to-water-soluble carrier ratio of greater than 3:1 (oil to carrier), greater than 10:1, or from about 4:1 to about 15:1, or from about 7:1 to about 15:1, or from about 8:1 to about 15:1, or from about 9:1 to about 15:1, or from about 10:1 to about 15:1, or from about 10:1 to about 14:1, or from about 11:1 to about 13:1, or from about 4:1 to about 9:1, or from about 4:1 to about 6:1.

[0110] The technology disclosed herein is provided for illustrative purposes only and is not limiting in any way, and is further illustrated by the examples provided below.

[0111] Example 1 - A meat analogue derived from pea protein plants further containing structured vegetable oil. A manufacturing method for producing a plant-derived meat analogue using structured vegetable oil is described in Table 1. Variations of this manufacturing method were made without using a protein cross-linking agent, but modifications to the manufacturing method can be made to incorporate the protein cross-linking agents described herein. Also, variations of this manufacturing method were made using a crushed extruded bean composition (available from Ingredion Incorporated), as well as a hydrophilic colloid mixture of carrageenan and locust bean gum, and an unextruded pea protein concentrate (available from Ingredion Incorporated).

[0112]

Table 1

[0113] A plant-derived meat analogue was prepared using the formulation of Table 1 as follows. Spices, salt, and coloring agents were added to water to form a mixture. This mixture was used to hydrate the crushed extruded beans. Separately, sunflower oil (vegetable oil) and tapioca maltodextrin were mixed to provide a structured vegetable oil. The structured vegetable oil, crushed hydrate, coconut oil, and the remaining dry ingredients were mixed until an aggregated dough was formed. The patty was formed from the aggregated dough and frozen.

[0114] The frozen patty was grilled or baked (350°F / 176°C) for approximately 8 minutes per side or until an internal temperature of 165°F / 84°C was reached. When eaten, the cooked plant-derived meat alternative was observed to achieve a fatty mouthfeel and provide a lubricity superior to that achieved by liquid oils. Also, during cooking, the patty was observed to provide a controlled release of liquid oil similar to that which provides the "juicy" sound when fat is released by animal-derived meat products during cooking. This indicates that the structured vegetable oil was released during cooking to mimic the behavior of cooking meat while the patty retained sufficient oil to provide the fatty mouthfeel and lubricity associated with cooked meat.

[0115] Example 2 - Crosslinked Broad Bean Protein Plant-Derived Meat Analogue The crosslinked broad bean protein plant-derived meat analogue was made from a powdered broad bean protein composition (65% protein content) in a two-phase (liquid-based system) where the broad bean protein is dispersed in water and in a single-phase (dough-based system) where water is absorbed by the powdered broad bean protein composition.

[0116] Example 2a - Dough-Based (Single-Phase) System Four plant-derived meat analogs based on flour were made using soy protein concentrate and various cross-linking agents. All samples were made using the same method: In a stand mixer until an aggregated dough is formed, soy protein concentrate (available from Ingredion Incorporated), optionally, transglutaminase is mixed, and optionally, L-cysteine and water are added. The dough is left to stand at room temperature for 1 hour and then stretched into a sheet having a height of about 1.25 cm (about 0.5 inches), and cut into pieces providing a fragment having a length and width of about 1.25 cm 2 (about 0.5 square inches). The dough pieces were cooked in a boiling water bath for about 15 minutes and cooled to room temperature before texture analysis.

[0117] Sample 1 was made using 20 g of soy protein concentrate, 2 g of transglutaminase, and 10 g - 15 g of water.

[0118] Sample 2 was made using 20 g of soy protein concentrate, 2 g of transglutaminase, 0.2 g of L-cysteine, and 10 g - 15 g of water.

[0119] Sample 3 was made using 20 g of soy protein concentrate, 0.2 g of L-cysteine, and 10 g - 15 g of water.

[0120] Sample 4 was made using 20 g of soy protein concentrate and 10 g - 15 g of water.

[0121] Figure 1 depicts the texture appearance of the uncooked doughs of Samples 1 - 4. Sample 4 provided a less firm and more sticky plant - derived meat analogue as indicated by an irregular outer surface interrupted by indentations of irregular size and arrangement. Samples 1 and 3 provided firmer and less sticky plant - derived meat analogues as seen by smoother outer surfaces and smaller indentations than Sample 4. Sample 2 provided the firmest and least sticky plant - derived meat analogue as seen by its smooth and regular outer surface and aggregated shape when compared to the other samples.

[0122] Example 2b - Liquid - based (two - phase) system Plant - derived meat analogues were made using an alternative process that used enough liquid to suspend the powdered soy protein.

[0123] Meat alternatives using a liquid - based system were made as follows. Combine 10 parts of plant protein concentrate and 50 parts of water in a beaker. Mix the contents for 1 hour at room temperature. Transfer the mixture into a centrifuge tube and centrifuge at 3000g for 10 minutes. Gently pour the supernatant into a beaker. Add the transglutaminase enzyme by weight to the supernatant and stir for 1 hour, then adjust the pH of the solution to 5.1 with 1M HCl to precipitate the cross - linked soy protein. Stir for 10 minutes and centrifuge at 4000g for 15 minutes to recover the precipitated protein cake. The protein cake was formed into samples and cooked in a boiling water bath for 15 minutes.

[0124] The soluble protein content of the powdered soy protein was measured to be 75 wt%.

[0125] Example 2c - Texture analysis A cooked sample of the composition, comprising a broad bean protein concentrate and transglutaminase, was analyzed for peak compression force, cohesiveness, and elasticity using a texture analyzer. Cooked samples obtained by a dough-based and a liquid-based process were subjected to texture analysis. The cooked samples were subjected to texture analysis when cooled to room temperature (fresh) or after refrigerated storage to 4 °C (cold storage).

[0126] The texture profile analysis (TPA) of plant-derived meat analogs was determined using a TAXT Plus texture analyzer. Samples were subjected to two cycles of probe compression and probe withdrawal. Each sample was compressed twice to 60% of its original height using a circular probe at a travel speed of 5 mm / sec. In any embodiment, the texture analyzer reports one or more of adhesiveness, cohesiveness, and elasticity. FIG. 2 presents a typical graph from a two-cycle TPA test of a plant-derived meat analog sample. Referring to FIG. 2, the peak compression force (g, peak force of the first compression) marked at 100 in FIG. 2 is the maximum force applied during the first compression of the sample. The work of adhesion (g*sec) is a measure of the amount of force required to pull the probe from the sample surface during the first cycle and is equal to the negative force-time area under curve 110 in FIG. 2. Cohesiveness is the ratio of the force required to complete the second cycle to the first cycle and provides a measure of how well the composition withstands repeated compression. The closer this ratio is to 1, the more cohesive the composition. Cohesiveness is the ratio of the work required to complete the second cycle to the first cycle and measures how well the composition withstands repeated compression. The closer the ratio is to 1, the more cohesive the composition. Referring to FIG. 2, cohesiveness is the ratio of the area under curve 120 to the area under curve 130. Elasticity is the ratio of the work required to compress the sample to the work required to retract the probe. It measures the ability of the composition to return to its shape after a single compression cycle. Referring to FIG. 2, elasticity is the ratio of the area under curve 110 to the area under curve 140. Table 2 reports the results of texture analysis performed on compositions containing fava bean protein concentrate and transglutaminase, made by either a dough-based or liquid-based process, after cooking and cooling to room temperature or to 4° C. on average over two cycles.

[0127]

Table 2

Claims

1. a) a legume protein; b) a structured vegetable oil comprising a vegetable oil loaded with tapioca maltodextrin; c) from about 40% to about 65% by weight, or from about 40% to about 60% by weight, or from about 50% to about 60% by weight of moisture, and wherein the oil:tapioca maltodextrin ratio of the structured vegetable oil is greater than 3:1 (oil to maltodextrin), a plant-derived meat analogue.

2. wherein the legume protein is selected from the group consisting of pea, chickpea, broad bean, lentil, and mixtures thereof; optionally, the legume protein is the other one of pea protein and broad bean protein, the plant-derived meat analogue according to claim 1.

3. further comprising starch in an amount of from about 1% to about 20% by weight (based on the weight of the analogue), or from about 1% to about 15% by weight, or from about 1% to about 10% by weight, or from about 4% to about 10% by weight, or from about 5% to about 10% by weight, or from about 6% to about 10% by weight, or from about 7% to about 10% by weight, the plant-derived meat analogue according to claim 1 or 2.

4. wherein the legume protein has a water holding capacity of from about 0.5 to about 1.5 (w / w, protein to water), or from about 0.6 to about 1.5, or from about 0.5 to about 1.4, or from about 0.5 to about 1.3, or from about 0.5 to about 1.2, or from about 0.6 to about 0.13, or from about 0.7 to about 1.2, the plant-derived meat analogue according to any one of claims 1 to 3.

5. wherein the structured vegetable oil has an oil to tapioca maltodextrin ratio of greater than 10:1 (oil to maltodextrin), or from about 4:1 to about 15:1, or from about 7:1 to about 15:1, or from about 8:1 to about 15:1, or from about 9:1 to about 15:1, or from about 10:1 to about 15:1, or from about 10:1 to about 14:1, or from about 11:1 to about 13:1, or from about 4:1 to about 9:1, or from about 4:1 to about 6:1, the plant-derived meat analogue according to any one of claims 1 to 4.

6. wherein the tapioca maltodextrin is used in an amount of from about 0.1% to about 2% by weight (based on the weight of the analogue), or from about 0.5% to about 1.5% by weight, or from about 0.75% to about 1.25% by weight, the plant-derived meat analogue according to any one of claims 1 to 5.

7. further comprising a protein crosslinking agent Optionally, the protein cross-linking agent is selected from the group consisting of transglutaminase and L-cysteine, and mixtures thereof, the plant-derived meat analogue according to any one of claims 1 to 6.

8. a) cross-linked legume protein, and b) starch, and comprises Optionally, the protein is cross-linked using a protein cross-linking agent selected from the group consisting of transglutaminase and L-cysteine, and mixtures thereof, a plant-derived meat analogue, A plant-derived meat analogue comprising a structured vegetable oil containing vegetable oil and tapioca maltodextrin in a ratio of more than 3:1 (oil to maltodextrin).

9. The plant-derived meat analogue according to claim 8, further comprising transglutaminase in a ratio of about 1:2 to about 1:9, or about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (protein and cross-linking agent to water).

10. The plant-derived meat analogue according to claim 8 or 9, further comprising L-cysteine in a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein composition to L-cysteine).

11. When cooked, having a peak compressive force of 8,000 g to 12,000 g, or 8,000 g to 11,500 g, or 8,000 g to 11,000 g, or 8,000 g to 10,500 g, or 8,500 g to 10,500 g, or 8,000 g to 10,500 g, or 7,500 g to 10,500 g, or 7,000 g to 10,500 g, the plant-derived meat analogue according to any one of claims 8 to 10.

12. Having a cohesiveness of 0.5 to 0.9, or 0.5 to 0.8, or 0.5 to 0.7, or 0.6 to 0.9, or 0.7 to 0.9 of the cooked plant-derived meat analogue, the plant-derived meat analogue according to any one of claims 8 to 11.

13. Having an elasticity of 0.2 to 0.5, or 0.2 to 0.4, or 0.3 to 0.5, or 0.3 to 0.4 of the cooked plant-derived meat analogue, the plant-derived meat analogue according to any one of claims 8 to 12.

14. A method for producing a plant-derived meat analogue according to any one of claims 1 to 13, the process comprising mixing a legume protein, water, and a cross-linking agent selected from the group consisting of transglutaminase and L-cysteine, obtaining a cross-linked legume protein, and further comprising mixing a structured vegetable oil with the cross-linked legume protein, Optionally, the legume protein is cross-linked in a solution having a pH of about 4.0 to about 4.5, The method, wherein the structured vegetable oil comprises vegetable oil and tapioca maltodextrin in a ratio of more than 3:1 (oil to maltodextrin).

15. a. When transglutaminase is included, the transglutaminase and water are in a ratio of about 1:2 to about 1:9, about 1:2 to about 1:7, or about 1:2 to about 1:6, or about 1:4 to 1:6, or about 1:4 to about 1:9 (legume protein and cross-linking agent to water), b. When L-cysteine is included, the L-cysteine is a mixed legume protein in a weight ratio of about 1:149 to about 1:49, or about 1:119 to about 1:49, or about 1:109 to about 1:49, or about 1:104 to about 1:94 (legume protein composition to L-cysteine). The method according to claim 14.

16. The method according to claim 14 or 15, wherein the structured vegetable oil has an oil to tapioca maltodextrin ratio of more than 10:1 (oil to maltodextrin), or about 4:1 to about 15:1, or about 7:1 to about 15:1, or about 8:1 to about 15:1, or about 9:1 to about 15:1, or about 10:1 to about 15:1, or about 10:1 to about 14:1, or about 11:1 to about 13:1, or about 4:1 to about 9:1, or about 4:1 to about 6:1.

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