Methods and compositions for edible products

Abstract

To provide improved methods and compositions which more accurately replicate characteristics important for consumers in the preparation and consumption of meat and which overcome shortcomings and drawbacks of current meat substitutes.SOLUTION: A meat substitute composition comprises a protein content, where one or more isolated and purified proteins account for 10 wt.% or more of the protein content, and accurately mimics the taste, texture or color of a meat product derived from animal sources. Preferably, the meat substitute composition accurately mimics the color of the meat product in a raw state and in a cooked state after cooking.SELECTED DRAWING: None

Description

Technical Field

[0001] Cross - reference to related applications This application claims priority based on U.S. Patent Application No. 61 / 572,205 filed on July 12, 2011 and incorporates the entire contents thereof herein by reference as part of this specification.

Background Art

[0002] Livestock production has a profound negative environmental impact. Currently, 30% of the earth's land surface is allocated to livestock production, and livestock are estimated to account for 20% of the total terrestrial animal biomass. Due to this large scale, industrial livestock production accounts for more than 18% of net greenhouse gas emissions. Livestock production can be the largest cause of water pollution caused by humans, and livestock production is, apart from groups, the greatest threat to biodiversity. If people around the world could shift from meat - containing diets to diets without livestock products, it is estimated that 26% of the earth's land surface would be released for other uses. Furthermore, a shift to a vegan diet is thought to significantly reduce water and energy consumption.

[0003] Meat consumption has a profound negative impact on human health. The health benefits of a vegan diet are well recognized. If people shift to a vegan diet, cost savings in healthcare are expected to be significant.

[0004] [[ID=4३]] Hunger is a global problem, but the world's four major crops (soybeans, corn, wheat, and rice) already supply more than 100% of the calories and all essential amino acids in the protein that people need.

[0005] ​​​​​​​​​​​ Plant-based meat substitutes have had little effect in driving a shift towards vegetarian diets. The current meat substitute composition involves extruding a soybean / grain mixture, and does not contain meat. These products fail to replicate the culinary and culinary experience to a great extent. A common limitation of these products. It has a more uniform texture and mouthfeel than the corresponding meat products. Furthermore, the majority of the product is artificial. Because the meat needs to be sold pre-prepared with the flavor and aroma already incorporated, the cooking of the meat It is not possible to reproduce the aroma, flavor, and other key characteristics associated with these products. Consequently, these products The product primarily appeals to a limited consumer base that is already leaning towards vegetarianism / veganism. As a result, it has not been able to appeal to larger consumer segments who are accustomed to eating meat. [Overview of the project] [Problems that the invention aims to solve]

[0006] To more accurately reproduce the characteristics that consumers value in meat preparation and consumption, and to replace current meat substitutes Improved methods and compositions for overcoming product shortages and problems are disclosed herein. It will be done. [Means for solving the problem]

[0007] In some embodiments, the present invention comprises protein components and isolates one or more types and The purified protein accounts for 10% or more of the total protein weight and is derived from an animal source. The present invention provides a meat substitute composition that accurately mimics the taste, texture, or color of meat products.

[0008] In one embodiment, the meat substitute composition is described in both its raw and cooked state. To accurately mimic the color tones of meat products.

[0009] In another embodiment, one or more isolated and purified proteins account for 25% by weight or more of the aforementioned protein content.

[0010] In another embodiment, one or more isolated and purified proteins account for 50% by weight or more of the aforementioned protein content.

[0011] In another embodiment, one or more isolated and purified proteins account for 75% by weight or more of the aforementioned protein content.

[0012] In another embodiment, one or more isolated and purified proteins account for 90% by weight or more of the aforementioned protein content.

[0013] In another embodiment, gluten does not account for 10% by weight or more of the protein content.

[0014] In another embodiment, each of the isolated and purified proteins is isolated and purified separately.

[0015] In another embodiment, the meat substitute composition contains 1 to 7 isolated and purified proteins.

[0016] In another embodiment, the 1 to 7 isolated and purified proteins are isolated from different plant species respectively.

[0017] In some embodiments, the meat substitute is isolated from one or more plant species and contains 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or less than 20 different proteins respectively.

[0018] ​​​ In another embodiment, the protein is derived from one or more plant species. It contains only trace amounts of other proteins.

[0019] In another embodiment, the one or more isolated and purified proteins are Leghemoglobin, nonsymbiotic hemoglobin, hemoglobin, myoglobin, chlorocruo Phosphorus, erythrocruolin, neuroglobin, cytoglobin, proto Globin (protoglobin), cleaved 2 / 2 globin, HbN, cyanoglobin in), HbO, Glb3 and cytochrome, Hell's gate globin I, Bacterial hemoglobin, ciliate myoglobin, flavohemoglobin, ribosomes Protein, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldo Lase, phosphofructokinase, triose phosphate isomerase, phosphoglyceric acid Kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceryl Ludehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, translation elongation factor, Brous-1,5-bisphosphate carboxylase oxygenase (Rubisco), Brous-1,5-bisphosphate carboxylase oxygenase activase (rub ISCO Activase), albumin, glycinin, conglycinin, globulin, biliary Phosphorus, conalbumin, gliadin, glutelin, gluten, glutenin, hordein ( hordein), prolamin, phaseolin (protein), proteinoplast (proteinoplast) last), secalin, extensin, triticeae gluten, ze n, any seed storage protein, oleosin, caloleosin, steroleo Steroleosin or other oil proteins, plant storage protein A, plant storage The group is selected from protein B and mung seed storage 8S globulin.

[0020] In another embodiment, the one or more isolated and purified proteins are It cannot be isolated from animals.

[0021] In another embodiment, the one or more isolated and purified proteins are It is isolated from a single plant source.

[0022] In another embodiment, the one or more isolated and purified proteins are It is isolated from multiple plant sources.

[0023] In another embodiment, the one or more isolated and purified proteins are It is isolated from genetically modified organisms.

[0024] In some embodiments, the genetically modified organism is a genetically modified bacterium or yeast organism. That is the case.

[0025] In some embodiments, the isolated and purified protein forms fibers.

[0026] In a specific embodiment, the fiber resembles a skeletal muscle fiber.

[0027] In a more specific embodiment, the fiber is an asymmetric fiber.

[0028] In some embodiments, the meat substitute composition is one or more isolated and purified It also contains iron-containing proteins.

[0029] In some embodiments, the one or more isolated and purified iron-containing proteins The components are hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, and chlorophyll. Cruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin , cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and Hell's Gecko A group consisting of toglobin I, bacterial hemoglobin, ciliary myoglobin, and flavohemoglobin. Selected from.

[0030] In one specific embodiment, the iron-containing protein is at least as shown in SEQ ID NO: 1. Contains an amino acid sequence with 70% homology. SEQ ID NO: MVAFTEKQDALVS SSFEAFKANIPQYSVVFYTSILEKAPAAKDLFSFLANGVD PTNPKLTGHAEKLFALVRDSAGQLKASGTVVADAALGSVH AQKAVTDPQFVVVKEALLKTIKAAVGDKWSDELSRAWEVA YDELAAAIKKA.

[0031] In one specific embodiment, the iron-containing protein is at least as shown in SEQ ID NO: 2. Contains amino acid sequences with 70% homology. Sequence ID 2: MIDQKEKELIKES WKRIEPNKNEIGLFYANLFKEEPTVSVLFQNPISSQSRK LMQVLGILVQGIDNLEGLIPTLQDLGRRHKQYGVVDSHYP LVGDCLLKSIQEYLGQGFTEEAKAAWTKVYGIAAQVMTAE In some embodiments, the iron-containing protein is at least 80% of SEQ ID NO: 2 It contains an amino acid sequence having % homology. In some embodiments, the iron-containing protein The quality includes an amino acid sequence that has at least 90% homology to SEQ ID NO: 2. In this embodiment, the iron-containing protein has at least 98% homology to SEQ ID NO: 2. It contains an amino acid sequence that has a specific property.

[0032] In one specific embodiment, the iron-containing protein is at least as shown in SEQ ID NO: 3. Contains an amino acid sequence with 70% homology. SEQ ID NO: MRKQPTVFEKLGG QAAMHAAVPLFYKKVLADDRVKHYFKNTNMEHQAKQQEDF LTMLLGGPNHYKGKNMAEAHKGMNLQNSHFDAIIENLAAT LKELGVSDQIIGEAAKVIEHTRKDCLGK. In some embodiments The iron-containing protein has at least 80% homology to SEQ ID NO: 3. It contains an acid sequence. In some embodiments, the iron-containing protein is less than that of SEQ ID NO: 3. It contains an amino acid sequence having at least 90% homology. In some embodiments, the iron The contained protein has an amino acid sequence that has at least 98% homology to SEQ ID NO: 3. include.

[0033] In some embodiments, isolated and purified proteins aggregate into one or more Construct the gel.

[0034] In some embodiments, the meat substitute composition further comprises one or more types of fat.

[0035] In specific embodiments, the one or more types of fats are derived from plant sources.

[0036] In another embodiment, the present invention is an indicator that shows the progress of cooking from a raw state to a cooked state. We provide meat substitute products derived from non-animal sources that meet the following criteria.

[0037] In some embodiments, the indicator accurately reflects the color change of the meat product during the cooking process. It is a visual indicator that imitates [something].

[0038] In one embodiment, the color change is from red to brown.

[0039] In one embodiment, the color change is from pale pink to white or yellowish-brown.

[0040] In one embodiment, the visual indicator changes from a translucent to opaque color during the cooking process. It transitions to a different key.

[0041] In some embodiments, the indicator is an olfactory indicator that shows the progress of cooking.

[0042] In one embodiment, the olfactory indicator is one or more types of volatile substances released during cooking. It is an odor-producing substance.

[0043] In some embodiments, the index is one or more isolated and purified iron-containing Contains protein.

[0044] In a specific embodiment, the one or more isolated and purified iron-containing proteins The quality is reduced before cooking.

[0045] In one embodiment, the one or more isolated and purified iron-containing proteins These include hemoglobin, myoglobin, leghemoglobin, nonsymbiotic hemoglobin, and chlorocleurin. Olin, erythroglobin, neuroglobin, cytoglobin, protoglobin, cut Fractional 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Is it globulin I, bacterial hemoglobin, ciliary myoglobin, or flavohemoglobin? Selected from the following group.

[0046] In one specific embodiment, the iron-containing protein is at least as shown in SEQ ID NO: 1. Contains an amino acid sequence with 70% homology. SEQ ID NO: MVAFTEKQDALVS SSFEAFKANIPQYSVVFYTSILEKAPAAKDLFSFLANGVD PTNPKLTGHAEKLFALVRDSAGQLKASGTVVADAALGSVH AQKAVTDPQFVVVKEALLKTIKAAVGDKWSDELSRAWEVA YDELAAAIKKA.

[0047] In some embodiments, the one or more isolated and purified iron-containing proteins The substance is not isolated from animals. In some embodiments, the compositions of the present invention are any It does not contain any animal-derived proteins.

[0048] In a specific embodiment, the one or more isolated and purified iron-containing tannins Proteins are isolated from one or more plant sources.

[0049] In a more specific embodiment, the one or more isolated and purified tannins The protein is isolated from root nodules, roots, seeds, leaves, or stems of one or more of the aforementioned plant sources. .

[0050] In other specific embodiments, the one or more plant sources may be soybeans or edible plants. It is a pea plant.

[0051] In one embodiment, the one or more plant sources are one or more leguminous species ( (Includes plants)

[0052] In some embodiments, isolation and purification of one or more species in a reduced or oxidized state The iron-containing protein produced is equivalent to myo derived from animal sources in an equivalent reduced or oxidized state. It has a UV-VIS profile similar to that of globin protein.

[0053] In one specific embodiment, the one or more isolated and purified iron-containing Between the peak absorbance wavelength of protein and the peak absorbance wavelength of myoglobin derived from animal sources The difference is less than 5%.

[0054] In some embodiments, the one or more isolated and purified proteins are genetically modified. It is isolated from genetically modified organisms.

[0055] In one embodiment, the genetically modified organism is a genetically modified bacterium or yeast organism. ru.

[0056] In some embodiments, the meat substitute product is methylcellulose, carrageenan, caramel It does not contain colorants, konjac powder, gum arabic, or acacia gum.

[0057] In a specific embodiment, the meat substitute product additionally contains less than 1% wheat gluten. do.

[0058] In a more specific embodiment, the meat substitute product does not contain wheat gluten.

[0059] In another specific embodiment, the meat substitute product contains a soy protein isolate. do not have.

[0060] In another specific embodiment, the meat substitute product contains soy protein concentrate. do not have.

[0061] In other specific embodiments, the meat substitute product does not contain soy protein.

[0062] In a more specific embodiment, the meat substitute product contains less than 5% carbohydrates. .

[0063] In other specific embodiments, the meat substitute product does not contain tofu.

[0064] In some embodiments, the meat substitute product does not contain tofu and wheat gluten. .

[0065] In some embodiments, the meat substitute product is made of soy protein and wheat gluten. It does not contain [the specified ingredient].

[0066] In some embodiments, the meat substitute product does not contain livestock products and contains less than 5% carbohydrates. It contains.

[0067] In some embodiments, the meat substitute product contains less than 1% cellulose.

[0068] In some embodiments, the meat substitute product contains less than 5% insoluble carbohydrates.

[0069] In some embodiments, the meat substitute product does not contain soy protein, or contains less than 1%. It contains cellulose.

[0070] In some embodiments, the meat substitute product does not contain soy protein and contains less than 5%. It contains insoluble carbohydrates.

[0071] In some embodiments, the meat substitute product does not contain wheat gluten and contains less than 1%. Contains cellulose.

[0072] In some embodiments, the meat substitute product does not contain wheat gluten and contains less than 5%. It contains insoluble carbohydrates.

[0073] In another embodiment, the present invention is a muscle tissue replica comprising protein, wherein the The protein content includes one or more isolated and purified proteins of animal origin. To provide a muscle tissue replica that approximates the taste, texture, or color of the corresponding muscle tissue.

[0074] In some embodiments, the one or more isolated and purified proteins are , accounting for at least 50% by weight of the protein content. In some embodiments, the 1 The isolated and purified proteins of one or more species are at least 4 of the protein. It accounts for 0% by weight. In some embodiments, the isolation and purification of one or more of the above-mentioned species The protein comprises at least 30% by weight of the protein. (Some embodiments) In this, the one or more isolated and purified proteins are the proteins It accounts for at least 20% by weight of the portion. In some embodiments, the one or more of the The isolated and purified protein accounts for at least 10% by weight of the protein. .

[0075] In some embodiments, the one or more isolated and purified proteins are , accounting for at least 50% by weight of the composition content. In some embodiments, the one type Alternatively, multiple isolated and purified proteins may be at least 40 times the compositional content. It accounts for % by amount. In some embodiments, the one or more isolated and purified Proteins account for at least 30% by weight of the composition content. In some embodiments, The isolated and purified proteins of the aforementioned one or more types have a low content in the composition. It accounts for at least 20% by weight. In some embodiments, the isolation of one or more of the above types The purified protein accounts for at least 10% by weight of the composition content. In the application method, the one or more isolated and purified proteins are the composition It accounts for at least 5% by weight of the substance content. In some embodiments, one or more of the above The isolated and purified protein accounts for at least 1% by weight of the composition content.

[0076] In some embodiments, the protein is derived from one or more non-animal sources. ru.

[0077] In a specific embodiment, the one or more non-animal sources are plant sources.

[0078] In other specific embodiments, the one or more non-animal sources are genetically modified yeast It is either a mother or a bacterium.

[0079] In some embodiments, each of the one or more isolated proteins is They are isolated and purified separately.

[0080] In some embodiments, the one or more isolated proteins are hemoglobin Bin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cy Toglobin, protoglobin, truncated 2 / 2 globin, HbN, cyanoglobin, HbO Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myo Globin, flavohemoglobin, ribosomal protein, actin, hexokinase, milk Acid dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, trio Phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, e Nolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate Acid decarboxylase, actin, translation elongation factor, ribulose-1,5-bisphosphate carboxylate Ze-oxygenase (Rubisco), ribulose-1,5-bisphosphate carboxylate X-oxygenase activase (Rubisco activase), albumin, glycan Sinin, conglycinin, globulin, bicillin, conalbumin, gliadin, gluten Phosphorus, gluten, glutenin, hordein, prolamin, phaseolin (protein), Protinoplast, secarin, extensin, wheat gluten, zein, any species Storage proteins, oleosin, caloreosin, steroleosin, or other lipid proteins Quality, plant storage protein A, plant storage protein B, mung seed storage 8S globulin It is selected from the group consisting of the following.

[0081] In one embodiment, the seed storage protein is mung bean 8S protein.

[0082] In some embodiments, the protein is suspended in a gel.

[0083] In some embodiments, the protein is in gel form.

[0084] In one embodiment, the gel contains isolated and purified crosslinking enzymes.

[0085] In some embodiments, the isolated and purified crosslinking enzyme is transglutaminase. The enzymes selected are lysyl oxidases and amine oxidases.

[0086] In one specific embodiment, the isolated and purified crosslinking enzyme is transglutamin - It is.

[0087] In some embodiments, the protein components aggregate to form fibers.

[0088] In a specific embodiment, the fibers are arranged isotropically.

[0089] In one embodiment, the fiber is an asymmetric fiber.

[0090] In some embodiments, muscle tissue replicas are isolated and purified in one or more types. It also contains iron-containing proteins.

[0091] In some embodiments, the one or more isolated and purified iron-containing proteins The components are hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, and chlorophyll. Cruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin , cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome Hell's Gate Globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin Selected from the group consisting of n.

[0092] In one specific embodiment, the one or more isolated and purified iron-containing The protein contains an amino acid sequence that has at least 70% homology to SEQ ID NO: 1. Sequence ID 1:MVAFTEKQDALVSSSFEAFKANIPQYSVVFYTSI LEKAPAAKDLFSFLANGVDPTNPKLTGHAEKLFALVRDSA GQLKASGTVVADAALGSVHAQKAVTDPQFVVVKEALLKTI KAAVGDKWSDELSRAWEVAYDELAAAIKKA. A specific embodiment In this, the one or more isolated and purified iron-containing proteins are, It contains an amino acid sequence having at least 80% homology to 1. In one specific embodiment... In this context, the one or more isolated and purified iron-containing proteins are referred to as SEQ ID NO: 1 It contains an amino acid sequence having at least 90% homology to the given amino acid sequence. In one specific embodiment, The one or more isolated and purified iron-containing proteins are described in SEQ ID NO: 1. In contrast, it contains an amino acid sequence having at least 95% homology. In one specific embodiment, The one or more isolated and purified iron-containing proteins are compared to SEQ ID NO: 1. It contains an amino acid sequence with at least 98% homology.

[0093] In a specific embodiment, the muscle tissue replica contains protein and (i) iron-containing A single isolated and purified protein that is not a protein is 40% of the protein content. (ii) One or more isolated and purified iron-containing proteins account for 95%, (iii) one or more crosslinking agents make up 1-20% of the protein content, and the It accounts for 0.1 to 35% of the protein content.

[0094] In one embodiment, the protein content is 5-50% by weight of the replica or by weight / Occupies by volume %

[0095] In one embodiment, the isolated and purified protein is mung bean 8S It is a protein.

[0096] In one embodiment, the one or more isolated and purified iron-containing proteins This is leghemoglobin.

[0097] In one embodiment, the one or more crosslinking agents are transglutaminases. ru.

[0098] In some embodiments, the muscle tissue replica is made of methylcellulose, carrageenan, and carrageenan. It does not contain maltose coloring, konjac powder, gum arabic, or acacia gum.

[0099] In a specific embodiment, the muscle tissue replica contains less than 1% additional wheat gluten. Contains. In a specific embodiment, the muscle tissue replica contains less than 5% wheat gluten. In addition, it contains. In a specific embodiment, the muscle tissue replica contains less than 10% wheat It also contains gluten. In a specific embodiment, the muscle tissue replica is 0.1% It contains less than [amount] of additional wheat gluten.

[0100] In a more specific embodiment, the muscle tissue replica does not contain wheat gluten. stomach.

[0101] In another specific embodiment, the muscle tissue replica comprises a soy protein isolate. I do not have it.

[0102] In another specific embodiment, the muscle tissue replica contains a soy protein concentrate. I do not have it.

[0103] In other specific embodiments, the muscle tissue replica does not contain soy protein. stomach.

[0104] In a more specific embodiment, the muscle tissue replica contains less than 5% carbohydrates. do.

[0105] In other specific embodiments, the muscle tissue replica does not contain tofu.

[0106] In some embodiments, the muscle tissue replica contains tofu and wheat gluten. do not have.

[0107] In some embodiments, the muscle tissue replica is made of soy protein and wheat gluten. It does not contain marten.

[0108] In some embodiments, the muscle tissue replica does not contain livestock products and contains less than 5% carbohydrates. It contains monsters.

[0109] In some embodiments, the muscle tissue replica contains less than 1% cellulose.

[0110] In some embodiments, the muscle tissue replica contains less than 5% insoluble carbohydrates. ru.

[0111] In some embodiments, the muscle tissue replica does not contain soy protein, and is 1% It contains less than [amount] cellulose.

[0112] In some embodiments, the muscle tissue replica does not contain soy protein, and contains 5% It contains less than [amount] of insoluble carbohydrates.

[0113] In some embodiments, the muscle tissue replica does not contain wheat gluten and is 1% or less. It contains a full amount of cellulose.

[0114] In some embodiments, the muscle tissue replica does not contain wheat gluten and is 5% uncontaining. It contains a large amount of insoluble carbohydrates.

[0115] In some embodiments, the muscle tissue replica is made of methylcellulose, carrageenan, and carrageenan. It does not contain maltose coloring, konjac powder, gum arabic, or acacia gum.

[0116] In specific embodiments, the meat replica contains less than 1% wheat gluten. In specific embodiments, the meat replica contains less than 5% wheat gluten. In one embodiment, the meat replica contains less than 10% wheat gluten. In the embodiment, the meat replica contains less than 0.1% wheat gluten.

[0117] In a more specific embodiment, the meat replica does not contain wheat gluten.

[0118] In other specific embodiments, the meat replica does not contain soy protein isolate. .

[0119] In other specific embodiments, the meat replica does not contain soy protein concentrate. .

[0120] In other specific embodiments, the meat replica does not contain soy protein.

[0121] In a more specific embodiment, the meat replica contains less than 5% carbohydrates.

[0122] In other specific embodiments, the meat replica does not contain tofu.

[0123] In some embodiments, the meat replica does not contain tofu or wheat gluten.

[0124] In some embodiments, the meat replica contains soy protein and wheat gluten. I do not have it.

[0125] In some embodiments, the meat replica does not contain livestock products and contains less than 5% carbohydrates. To possess.

[0126] In some embodiments, the meat replica contains less than 1% cellulose. In the application form, the meat replica contains less than 0.1% cellulose. Some embodiments In some embodiments, the meat replica contains less than 10% cellulose. The meat replica contains less than 5% cellulose.

[0127] In some embodiments, the meat replica contains less than 5% insoluble carbohydrates.

[0128] In some embodiments, the meat replica does not contain soy protein and contains less than 1% It contains roulose.

[0129] In some embodiments, the meat replica does not contain soy protein and has less than 5% of the natural protein. It contains soluble carbohydrates.

[0130] In some embodiments, the meat replica does not contain wheat gluten and has less than 1% cells. Contains loin.

[0131] In some embodiments, the meat replica is wheat gluten-free and contains less than 5% insoluble fiber. Contains gluten carbohydrates.

[0132] In another embodiment, the present invention relates to a fatty tissue replica comprising a gel emulsion. The gelling emulsion comprises a protein solution and lipid droplets suspended therein, Provides organizational replicas.

[0133] In some embodiments, the lipid droplets are derived from a non-animal source.

[0134] In some embodiments, the lipid droplets are composed of one or more types of vegetable oils. ru.

[0135] In some embodiments, the one or more types of vegetable oils are corn oil, olive oil, Soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil - Laurel oil, safflower oil, sunflower oil, linseed oil, algae oil, palm oil, palm Palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, Cocoa butter, wheat germ oil, rice bran oil, bacteria, algae, archaea or fungi or genetically modified organisms. Oils, triglycerides, and monoglycerides produced by mutated bacteria, algae, archaea, or fungi. Lysylglycerides, diglycerides, sphingosides, glycolipids, lecithin, lysole Citin, phosphatidic acid, lysophosphatidic acid, oleic acid, Palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, cap Lonic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 Eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosa Hexaenoic acid (docosohexanoic acid), 18:2 conjugated linoleic acid, conjugated oleic acid; or oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristic acid Tleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid Eicosanoic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid linoleic acid, 18:2 conjugated linoleic acid or conjugated oleic acid esters; or oleic acid, Palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, cap Lonic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 Eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 Glycerol ester of conjugated linoleic acid or conjugated oleic acid; or oleic acid, palladium 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, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated lysate The group consists of triglyceride derivatives of nolic acid or conjugated oleic acid.

[0136] In one embodiment, the one or more types of vegetable oils are rice bran oil or canola oil. be.

[0137] In some embodiments, the protein solution is isolated and purified by one or more types. It contains protein.

[0138] In some embodiments, the one or more isolated and purified proteins are used before It accounts for more than 75% of the protein in the protein solution.

[0139] In some embodiments, the one or more isolated and purified proteins are non It originates from animal sources.

[0140] In some embodiments, the non-animal source is a plant source.

[0141] In some embodiments, the non-animal source is genetically modified yeast or bacteria.

[0142] In some embodiments, each of the one or more isolated proteins is They are isolated and purified separately.

[0143] In some embodiments, the one or more isolated proteins are hemoglobin Bin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cy Toglobin, protoglobin, truncated 2 / 2 globin, HbN, cyanoglobin, HbO Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myo Globin, flavohemoglobin, ribosomal protein, actin, hexokinase, milk Acid dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, trio Phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, e Nolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate Acid decarboxylase, actin, translation elongation factor, ribulose-1,5-bisphosphate carboxylate Ze-oxygenase (Rubisco), ribulose-1,5-bisphosphate carboxylate X-oxygenase activase (Rubisco activase), albumin, glycan Sinin, conglycinin, globulin, bicillin, conalbumin, gliadin, gluten Phosphorus, gluten, glutenin, hordein, prolamin, phaseolin (protein), Protinoplast, secarin, extensin, wheat gluten, zein, any species Storage proteins, oleosin, caloreosin, steroleosin, or other lipid proteins Quality, plant storage protein A, plant storage protein B, mung seed storage 8S globulin It is selected from the group consisting of the following.

[0144] In some embodiments, the one or more isolated and purified proteins are A Lubumin protein, seed storage protein, or pea meglobulin protein ru.

[0145] In a specific embodiment, the albumin protein is isolated from pea nears. It is a lubumin protein.

[0146] In some embodiments, the seed storage protein is mung bean 8S protein. ru.

[0147] In some embodiments, the gelling emulsion is 30 to 70 of the emulsion. A protein solution containing 1 to 3 isolated and purified proteins, which occupy a volume percentage, The emulsion consists of 30-70% by volume of vegetable oil and 0.5-5% by volume of the emulsion. The vegetable oil comprises isolated, purified crosslinking enzymes in weight / volume %, and the protein It is emulsified in a solution, and the emulsion forms a gel by the cross-linking enzyme. It is.

[0148] In other embodiments, the gelling emulsion is 1 to 30 volumes of the emulsion. A protein solution containing 1 to 3 isolated and purified proteins, which make up % of the total, and the above Vegetable oil making up 70-99% by volume of the emulsion, and 0.5-5% by weight of the emulsion. The vegetable oil comprises an isolated, purified cross-linking enzyme in volume %, and the protein solution It is emulsified in the above, and the emulsion forms a gel by the cross-linking enzyme. .

[0149] In some embodiments, the fat replica further comprises a cross-linking enzyme.

[0150] In some embodiments, the cross-linking enzyme is transglutaminase.

[0151] In some embodiments, one of the 1 to 3 isolated and purified proteins This refers to mung bean 8S protein, pea albumin protein, or pea It is a globulin protein.

[0152] In a specific embodiment, the vegetable oil is rice bran oil or canola oil.

[0153] In some embodiments, the adipose tissue replica is made of methylcellulose, carrageenan, and It does not contain lamé coloring, konjac powder, gum arabic, or acacia gum.

[0154] In a specific embodiment, the adipose tissue replica contains less than 1% additional wheat gluten. It contains.

[0155] In a more specific embodiment, the adipose tissue replica contains wheat gluten. do not have.

[0156] In another specific embodiment, the adipose tissue replica is made from soy protein isolates. It does not contain this.

[0157] In another specific embodiment, the adipose tissue replica is made of soy protein concentrate. It does not contain this.

[0158] In another specific embodiment, the adipose tissue replica contains soy protein. do not have.

[0159] In a more specific embodiment, the adipose tissue replica contains less than 5% carbohydrates. To possess.

[0160] In other specific embodiments, the adipose tissue replica does not contain tofu.

[0161] In some embodiments, the adipose tissue replica contains tofu and wheat gluten. do not.

[0162] In some embodiments, the adipose tissue replica is made of soy protein and wheat gum It does not contain ruten.

[0163] In some embodiments, the adipose tissue replica does not contain livestock products and contains less than 5% carbon. It contains hydrated substances.

[0164] In some embodiments, the adipose tissue replica contains less than 1% cellulose. .

[0165] In some embodiments, the adipose tissue replica contains less than 5% insoluble carbohydrates. do.

[0166] In some embodiments, the adipose tissue replica does not contain soy protein, It contains less than 1% cellulose.

[0167] In some embodiments, the adipose tissue replica does not contain soy protein, and 5 Contains less than % insoluble carbohydrates.

[0168] In some embodiments, the adipose tissue replica does not contain wheat gluten and is 1% It contains less than [amount] cellulose.

[0169] In some embodiments, the adipose tissue replica does not contain wheat gluten and is 5% It contains less than [amount] of insoluble carbohydrates.

[0170] In another embodiment, the present invention comprises one or more isolated and purified proteins. A connective tissue replica containing protein components, wherein the protein components assemble and bind together. This provides connective tissue replicas that construct structures that closely resemble the texture and appearance of weeds or skin.

[0171] In some embodiments, the protein is derived from a non-animal source.

[0172] In some embodiments, the non-animal source is a plant source.

[0173] In some embodiments, the non-animal source is genetically modified yeast or bacteria.

[0174] In some embodiments, the one or more isolated proteins are the tan It accounts for more than 50% of the protein content by weight.

[0175] In some embodiments, the isolated and purified protein is the protein It accounts for 90% or more of the weight of the mineral content.

[0176] In some embodiments, each of the one or more isolated proteins is They are isolated and purified separately.

[0177] In some embodiments, the one or more isolated proteins are hemoglobin Bin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cy Toglobin, protoglobin, truncated 2 / 2 globin, HbN, cyanoglobin, HbO Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myo Globin, flavohemoglobin, ribosomal protein, actin, hexokinase, milk Acid dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, trio Phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, e Nolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate Acid decarboxylase, actin, translation elongation factor, ribulose-1,5-bisphosphate carboxylate Ze-oxygenase (Rubisco), ribulose-1,5-bisphosphate carboxylate X-oxygenase activase (Rubisco activase), albumin, glycan Sinin, conglycinin, globulin, bicillin, conalbumin, gliadin, gluten Phosphorus, gluten, glutenin, hordein, prolamin, phaseolin (protein), Protinoplast, secarin, extensin, wheat gluten, zein, any species Storage proteins, oleosin, caloreosin, steroleosin, or other lipid proteins Quality, plant storage protein A, plant storage protein B, mung seed storage 8S globulin is selected from the group consisting of.

[0178] In some embodiments, the one or more isolated and purified proteins are , a prolamin family protein.

[0179] In some embodiments, the one or more isolated and purified proteins are , zein.

[0180] In some embodiments, the protein fraction is suspended in a gel.

[0181] In some embodiments, the gel contains an isolated and purified cross-linking enzyme.

[0182] In some embodiments, the isolated and purified cross-linking enzyme is selected from the group consisting of transglutaminase , lysyl oxidase and amine oxidase.

[0183] In some embodiments, the isolated and purified cross-linking enzyme is transglutaminase .

[0184] In some embodiments, the protein fraction forms fibers.

[0185] In some embodiments, the fibers are produced by an extrusion method.

[0186] In some embodiments, the fibers are stabilized by protein cross-linking.

[0187] In some embodiments, the fibers contain an isolated and purified cross-linking enzyme.

[0188] In some embodiments, the isolated and purified cross-linking enzyme is selected from the group consisting of transglutaminase , lysyl oxidase and amine oxidase.

[0189] In some embodiments, the isolated and purified crosslinking enzyme is transglutaminase. That is the case.

[0190] In another embodiment, the present invention relates to a muscle replica, adipose tissue replica, and connective tissue replica. A meat substitute product containing licorice, the muscle replica, adipose tissue replica and / or Connective tissue replicas provide meat substitute products that are made in a manner that closely resembles the body structure of meat. .

[0191] In some embodiments, the meat substitute product includes the muscle replica, adipose tissue replica and Contains two or more connective tissue replicas.

[0192] In some embodiments of the meat substitute product, the muscle replica is 40 to 90 times the weight of the product. The adipose tissue replica accounts for 1-60% by weight of the product, and the connective tissue The replica accounts for 1-30% of the weight of the aforementioned product.

[0193] In some embodiments, the meat substitute product contains 60-90% water and 5-30% protein. It contains a protein and 1-20% fat or fat replicas, and the protein is one type or This includes multiple types of isolated and purified plant proteins.

[0194] In some embodiments, the protein is derived from a non-animal source.

[0195] In some embodiments, the non-animal source is a plant source.

[0196] In some embodiments, the non-animal source is genetically modified yeast or bacteria.

[0197] In some embodiments, 50% by weight or more of the protein content is one or more types This is an isolated and purified protein.

[0198] In some embodiments, each of the one or more isolated proteins is They are isolated and purified separately from different plant species.

[0199] In some embodiments, one or more of the isolated proteins are hemo Globin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, Cytoglobin, protoglobin, truncated 2 / 2 globin, HbN, cyanoglobin, H bO, Glb3 and cytochrome, Hell's Gate Globin I, bacterial hemoglobin, ciliated Myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase Lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, tri Ous phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase Enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pill vinate decarboxylase, actin, translation elongation factor, ribulose-1,5-bisphosphate carboxylate Lase oxygenase (Rubisco), ribulose-1,5-bisphosphate carboxylate Lase, oxygenase, activase (Rubisco activase), albumin, Glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, gu Lutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein) ), proteinoplast, secalin, extensin, wheat gluten, zein, optional Seed storage proteins, oleosins, calreosins, steroleosins or other oil body proteins, vegetable storage protein A, vegetable storage protein B, mung bean seed storage 8S globulin Consisting of proteins selected from the group consisting of phosphorus.

[0200] In some embodiments, the meat substitute product further comprises one or more isolated and purified iron containing proteins.

[0201] In some embodiments, the one or more isolated and purified iron-containing proteins are hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin , truncated 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and helsoglobin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin , selected from the group consisting of. In some embodiments, the iron-containing protein has at least 70% homology to SEQ ID NO: 1. [SEQ ID NO: 1: MVAFTEK QDALVSSSFEAFKANIPQYSVVFYTSILEKAPAAKDLFSF LANGVDPTNPKLTGHAEKLFALVRDSAGQLKASGTVVADA ALGSVHAQKAVTDPQFVVVKEALLKTIKAAVGDKWSDELS RAWEVAYDELAAAIKKA]

[0202] In some embodiments, the meat substitute product does not contain methylcellulose, carrageenan, caramel pigments, konjac flour, gum arabic and gum acacia.

[0203] ​​In a specific embodiment, the meat substitute product additionally contains less than 1% wheat gluten. do.

[0204] In a more specific embodiment, the meat substitute product does not contain wheat gluten.

[0205] In another specific embodiment, the meat substitute product contains a soy protein isolate. do not have.

[0206] In another specific embodiment, the meat substitute product contains soy protein concentrate. do not have.

[0207] In other specific embodiments, the meat substitute product does not contain soy protein.

[0208] In a more specific embodiment, the meat substitute product contains less than 5% carbohydrates. .

[0209] In other specific embodiments, the meat substitute product does not contain tofu.

[0210] In some embodiments, the meat substitute product does not contain tofu and wheat gluten. .

[0211] In some embodiments, the meat substitute product is made of soy protein and wheat gluten. It does not contain [the specified ingredient].

[0212] In some embodiments, the meat substitute product does not contain livestock products and contains less than 5% carbohydrates. It contains.

[0213] In some embodiments, the meat substitute product contains less than 1% cellulose.

[0214] In some embodiments, the meat substitute product contains less than 5% insoluble carbohydrates.

[0215] In some embodiments, the meat substitute product does not contain soy protein, or contains less than 1%. It contains cellulose.

[0216] In some embodiments, the meat substitute product does not contain soy protein and contains less than 5%. It contains insoluble carbohydrates.

[0217] In some embodiments, the meat substitute product does not contain wheat gluten and contains less than 1%. Contains cellulose.

[0218] In some embodiments, the meat substitute product does not contain wheat gluten and contains less than 5%. It contains insoluble carbohydrates.

[0219] In another embodiment, the present invention comprises one or more configured for consumption by animals. We provide a food product containing isolated and purified iron-containing protein from a species.

[0220] In some embodiments, the one or more isolated and purified iron-containing proteins It originates from non-animal sources.

[0221] In some embodiments, the non-animal source is a plant source.

[0222] In some embodiments, the plant source includes one or more leguminous plants.

[0223] In some embodiments, the one or more leguminous plants are soybeans or oats. It is a legume plant.

[0224] In some embodiments, the non-animal source is genetically modified yeast or bacteria.

[0225] In some embodiments, the iron-containing protein is hemoglobin, myoglobin, and Guhemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, New Logoglobin, cytoglobin, protoglobin, truncated 2 / 2 globin, HbN, cyanoglobin Globin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin The group is selected from vin, ciliary myoglobin, and flavohemoglobin.

[0226] In one embodiment, the iron-containing protein is at least 70% of SEQ ID NO: 1 Contains homologous amino acid sequences. [SEQ ID NO: 1:MVAFTEKQDALVSSSF] EAFKANIPQYSVVFYTSILEKAPAAKDLFSFLANGVDPTN PKLTGHAEKLFALVRDSAGQLKASGTVVADAALGSVHAQK AVTDPQFVVVKEALLKTIKAAVGDKWSDELSRAWEVAYDE LAAAIKKA]

[0227] In some embodiments, the food is methylcellulose, carrageenan, caramel coloring, It does not contain konjac powder, gum arabic, or acacia gum.

[0228] In specific embodiments, the food contains less than 1% additional wheat gluten.

[0229] In a more specific embodiment, the food does not contain wheat gluten.

[0230] In other specific embodiments, the food does not contain soy protein isolate.

[0231] In other specific embodiments, the food does not contain soy protein concentrate.

[0232] In other specific embodiments, the food does not contain soy protein.

[0233] In a more specific embodiment, the food contains less than 5% carbohydrates.

[0234] In other specific embodiments, the food does not contain tofu.

[0235] In some embodiments, the food does not contain tofu or wheat gluten.

[0236] In some embodiments, the food contains soy protein and wheat gluten. do not.

[0237] In some embodiments, the food does not contain livestock products and contains less than 5% carbohydrates. do.

[0238] In some embodiments, the food contains less than 1% cellulose.

[0239] In some embodiments, the food contains less than 5% insoluble carbohydrates.

[0240] In some embodiments, the food does not contain soy protein and has less than 1% cells. Contains loin.

[0241] In some embodiments, the food does not contain soy protein and has less than 5% insoluble protein. Contains gluten carbohydrates.

[0242] In some embodiments, the food does not contain wheat gluten and contains less than 1% cellulose. Contains .

[0243] In some embodiments, the food does not contain wheat gluten and contains less than 5% insoluble Contains carbohydrates.

[0244] In another embodiment, the present invention relates to isolating and purifying one or more proteins. Steps include assembling one or more of the aforementioned proteins to approximate the body structure of meat. The present invention provides a method for preparing a meat substitute composition, which includes the step of constructing a body structure.

[0245] In another embodiment, the present invention relates to isolating and purifying one or more proteins. Steps are taken, and one or more of the aforementioned proteins are assembled to approximate the body structure of skeletal muscle. The present invention provides a method for creating a muscle tissue replica, which includes the step of constructing a body structure.

[0246] In another embodiment, the present invention relates to isolating and purifying one or more proteins. The steps include: preparing a solution containing one or more types of proteins, and the solution The process involves emulsifying one or more types of fats and using one or more crosslinking agents. The process includes the step of stabilizing the aforementioned solution into a gelled emulsified state, thereby creating a replica of adipose tissue. A method for manufacturing is provided.

[0247] In another embodiment, the present invention relates to isolating and purifying one or more proteins. The step includes the step of precipitating one or more types of proteins, The rhinoplasty step forms a body structure that approximates the body's connective tissue structure, one or more of the above types. This invention provides a method for creating connective tissue replicas in which several types of proteins are produced.

[0248] In some embodiments, the precipitation step is performed in the first solution with one or more of the above. A step of dissolving several types of proteins, and a step of pushing the first solution into the second solution. The solution contains a sip, and the one or more proteins are insoluble in the second solution. The extrusion step induces the precipitation of one or more types of proteins.

[0249] In another embodiment, the present invention comprises one or more configured for consumption by animals. We provide a food product containing isolated and purified iron-containing protein from a species.

[0250] In another embodiment, the present invention comprises one or more configured for human consumption. We provide a food product containing isolated and purified iron-containing protein from a species.

[0251] In another embodiment, the present invention comprises one or more configured for consumption by animals. The present invention provides a food product containing isolated and purified iron-containing protein. In another embodiment, The invention relates to one or more isolated and purified iron-containing materials configured for human consumption. We provide food products containing protein.

[0252] Any publications and patent applications referred to herein are subject to change without regard to the individual publications or patents. It is specifically and individually indicated that each application is referenced by reference. To this extent, the contents of this specification are incorporated by reference as constituting a part of this specification. do.

[0253] This patent or patent application includes at least one drawing prepared in color. A copy of this patent or patent application publication containing (or more) will be made upon request, upon payment of the necessary fees. It will likely be provided by the relevant government ministry.

[0254] The novel features of the present invention are described in detail in the appended claims. A better understanding of the colors and benefits will be provided by illustrating the principles of the present invention in exemplary embodiments. This can be obtained by referring to the following detailed explanation. The attached drawings are shown below. [Brief explanation of the drawing]

[0255] [Figure 1] This figure shows a comparison of aligned GC-MS profiles (mirror-image orientation) of otherwise identical muscle replica samples cooked in the presence of leghemoglobin (LHb, right-hand profile) or ferric trivalent ions (left-hand profile). In this diagram, the vertical axis represents the retention time in the gas chromatography separation step, and the horizontal axis represents the m / z ratio of ions resulting from the fragmentation of the corresponding separated volatile compounds. Selected compounds, shown differentially in the two samples, are displayed on the right side of the figure. [Figure 2] This diagram shows a portion of the root of a pea plant (Pisum sativum), illustrating the red color imparted by leghemoglobin contained within a dissected root nodule. The dissected root nodule appears red. [Figure 3] This diagram shows leghemoglobin isolated from one ounce of pea root. The red color, which is generally due to the meat, is evident in the color photograph. [Figure 4] This figure shows that leghemoglobins from different species are homologs and have similar color properties. In Figure 4, panel A shows SDS-PAGE gels of dissolved root nodules from three leguminous plant species: (1) broad bean, (2) English pea, and (3) soybean. Arrows mark the respective leghemoglobins. Panel B shows the similarity of the UV-VIS spectral profiles of leghemoglobins from two different plant species (broad bean and soybean). [Figure 5] This figure shows a comparison of reduced (heme iron 2+) and oxidized (heme iron 3+) soybean leghemoglobin (Figure 5, panel A) and equine cardiac myoglobin (Figure 5, panel B) to demonstrate the similarity of the UV-VIS absorption profiles of two proteins. The applicant purified soybean leghemoglobin from soybean nodules using the protocol described herein. Purified equine myoglobin was purchased from SigmaAldrich. Soybean leghemoglobin (Figure 5, panel A) and equine myoglobin (Figure 5, panel B) were reduced with 1 mm hydrosulfite sodium. The UV-VIS absorption spectra of heme Fe 3+ (blue line - higher peak in Figures 5 and 6) and heme Fe 2+ (red line) of soybean leghemoglobin (Figure 5, panel A) and equine myoglobin (Figure 5, panel B) are shown. The inset shows a zoomed-in of the UV-VIS spectrum in the region from 450 nm to 700 nm. (Figure 5 Panel C) A 40 mg / ml solution of soybean leghemoglobin in the heme-Fe3+ state, which exhibits a characteristic reddish-brown color (left drop), and a 40 mg / ml solution of soybean leghemoglobin in the heme-Fe2+ state, which exhibits a characteristic red color (right drop), and (right image) an image of a 10 μl drop of the corresponding sample of horse myoglobin. [Figure 6]This figure illustrates a successful example of the reduction of heme iron in leghemoglobin using hydrosulfite sodium and titanium citrate. In Figure 6, the UV-VIS spectrogram of purified soy leghemoglobin with oxidized (+3) heme iron is represented by the blue curves in each panel (blue curves have higher peaks in the main graph). The red curves in each panel represent the UV-VIS spectra of the same leghemoglobin species after reduction to the (+2) state (red line) by adding (Panel A) 1 mM hydrosulfite sodium or (Panel B) 0.24% (wt / v) titanium citrate in 20 mM potassium phosphate pH 7.3, 100 mM sodium chloride buffer. The inset shows a zoomed-in of the UV-VIS spectrum in the 450–700 nm region. For this example, leghemoglobin was purified from soybean root nodules using a 60 / 90% ammonium sulfate fraction and exchanged for 20 mM potassium phosphate pH 7.4 and 100 mM sodium chloride buffer. A stock solution of sodium hydrosulfite was prepared by dissolving 100 mM sodium hydrosulfite in 1 mM sodium hydroxide in water. A stock solution of titanium citrate was prepared from 20% (wt / v) titanium chloride in hydrochloric acid by mixing it with 0.2 M sodium citrate (1:10 v / v). The pH was adjusted to 7.0 using sodium carbonate. [Figure 7]This figure illustrates an example of the purification flow of leghemoglobin from soybean root nodules. This figure shows the SDS-PAGE fractionation of different soybean leghemoglobin purification steps: (Lane 1) Soybean root nodule lysate; (Lane 2) Soybean root nodule lysate purified by 60 / 90% (wt / v) ammonium sulfate fractionation. The protein content of the 90% ammonium sulfate fractionated protein pellet resuspended in 20 mM potassium phosphate, pH 7.4, 100 mM sodium chloride, and 1 mM EDTA buffer is shown. The protein obtained from the 90% ammonium sulfate pellet was further purified by anion exchange chromatography (FFQ GE Healthcare) in 20 mM potassium phosphate, pH 7.4, and 100 mM sodium chloride. Leghemoglobin collected in the flow-through is shown in Lane 3. The anion exchange flow-through was fractionated using size exclusion chromatography (Sephacryl S-100 GE Healthcare), and the resulting leghemoglobin fraction is shown in Lane 4. The leghemoglobin content at different purification steps was determined by determining the leghemoglobin band fractions in the SDS-PAGE gels of each sample using ImageDoc analysis software (BioRad). The purity (partial abundance) of leghemoglobin at each purification step was as follows: lysate: 32.7% (lane 1), 60 / 90% (wt / v) ammonium sulfate fraction: 78% (lane 2), anion exchange chromatography: approximately 83% (lane 3), and size exclusion chromatography: approximately 95% (lane 4). [Figure 8]Figure 8 shows stained SDS-PAGE gel analysis of (A) soybean leghemoglobin expressed and purified using recombinant protein technology and (B) soybean leghemoglobin purified from soybean root nodules. (A) Recombinant soybean leghemoglobin A, which has a His tag and a TEV protease His tag removal site, was expressed in Escherichia coli (E. coli) strain BL21 and purified using His tag affinity chromatography (Talon resin, CloneTech). The left lane contains the molecular weight standard, and the right lane contains the purified recombinant soybean leghemoglobin A (arrow). The expected molecular weight of recombinant soybean leghemoglobin A is 17.1 kDa. (B) SDS-PAGE gel of purified soybean leghemoglobin derived from root nodules. The left lane contains the molecular weight standard, and the right lane contains the purified soybean leghemoglobin A (arrow). Mass spectrometry of the purified material determined that all four soybean leghemoglobin isoforms were present and of full length (data not shown). The expected molecular weights (MW) of the soybean leghemoglobin isoforms range from 15.4 to 15.8 kDa. [Figure 9] This figure shows an example of six cubes of commercially available meat-like material (Quorn chicken meat-like material), each with sides of approximately 1 cm. Four of the cubes (all left columns and bottom right columns) were immersed in a solution of approximately 10 mg / ml soybean leghemoglobin dissolved in 20 mM potassium phosphate pH 7.4 and 100 mM NaCl, while the remaining two cubes (top right column) were immersed in the same buffer without leghemoglobin. The red color of the leghemoglobin-injected cubes is evident in the color photograph, contrasting with the pale yellow color of the uninjected cubes. [Figure 10] This figure shows four cubes of Quorn chicken meat analogue injected with leghemoglobin during the cooking process in a 350°C pan. The two bottom cubes have been flipped over to expose the browned, grilled surface. In the two top cubes, the heated portion has turned grayish-brown, while the cooler top surface retains its pale pink color. In some embodiments, the edible product is injected with a heme-containing solution, such as a leghemoglobin solution, until the edible product takes on the color of uncooked meat. [Figure 11] This figure shows the mixing of 43 ml of mung bean protein solution (150 mg / ml in dialysis buffer) with 37 ml of leghemoglobin solution (46.5 mg / ml leghemoglobin and 20 mg / ml of other soybean nodule proteins) dissolved in 20 mM potassium phosphate, 100 mM NaCl, pH 7.3. 20 ml of transglutaminase solution (20% w / w) was added, the solutions were thoroughly mixed, divided into two 50 ml Falcon tubes, and incubated overnight at room temperature. The final protein concentrations were 65 mg / ml mung bean protein, 18 mg / ml leghemoglobin, and 91 mg / ml total protein. [Figure 12] This figure shows a "white" muscle analog prepared by mixing 43 ml of mung bean protein solution (150 mg / ml), 45 ml of 11.7 mg / ml leghemoglobin solution, and 0.8% (wt / v) transglutaminase solution. The final protein concentrations were 63 mg / ml mung bean protein, 5.2 mg / ml leghemoglobin, and 68 mg / ml total protein. [Figure 13] This figure represents a fatty tissue analogue based on mung beans, which was prepared in an Eppendorf tube to form an off-white, smooth, uniformly textured, opaque gel with no visible, identifiable liquid that was not incorporated into the gel. The gel was self-supporting, elastic, and resilient. The gel had a slight, pleasant aroma and a mild, pleasant flavor. The taste was slightly salty. [Figure 14] This figure shows a tissue analogue based on pea meglobulin, which was prepared in an Eppendorf tube in much the same way as the mung bean-based fat analogue, except that a small amount of oil was lost due to compression. [Figure 15]This figure shows connective tissue analog chains prepared using a 1:3 ratio in 70% ethanol and filled into a syringe equipped with a 23-gauge needle (ID 0.337 mm). The solution was gradually extruded from the bottom of a container 5 inches high into an excess volume of 5 M NaCl solution. The ethanol-zein solution, which is less dense than the NaCl solution, floated upward and drew out fibrous chains (stands) of zein that solidified. Once the chains began to form, the NaCl was stirred at a constant rate to assist in chain elongation. The chains bundled together into a rigid, dense mass. [Figure 16] Figure 16 Panel A shows that the ground beef prototype patty was prepared by combining 62% (wt / wt) muscle analog (62% (wt / wt) "dark muscle analog" and 38% (wt / wt) "white muscle analog"), 29% (wt / wt) adipose tissue analog (made from pea meglobulin and canola oil), and 5% (wt / wt) connective tissue analog. The ground beef prototype patty was prepared by combining 62% muscle analog (62% "dark muscle analog" and 38% "white muscle analog"), 29% adipose tissue analog (made from mung bean seed 8S protein and rice bran oil), and 5% connective tissue analog (Figure 16 Panel B). A prototype ground beef patty was prepared by combining 71% (wt / wt) muscle tissue analog (composed of 60% "white" muscle analog and 40% "dark" muscle analog) and 23% adipose tissue (made from pea seed globulin protein and canola oil) (Figure 16, Panel C). A prototype ground beef patty was also prepared by combining 67% "white" muscle analog and 28% adipose tissue analog (made from pea globulin and rice bran oil) (Figure 16, Panel D). [Figure 17]This figure shows that the ground beef patty analog was made by combining 62% (wt / wt) muscle tissue analog (62% (wt / wt) "dark muscle analog" and 38% (wt / wt) "muscle analog"), 29% (wt / wt) adipose tissue analog (made from pea meglobulin and canola oil), and 5% (wt / wt) connective tissue analog. The left panel shows the patty before cooking, and the right panel shows the same patty after cooking for approximately 2 minutes. The observer specifically noted that the aroma of the ground beef replica during cooking was "like beef." [Modes for carrying out the invention]

[0256] Methods and compositions for producing edible products are described herein. Foods that are edible can be used for animal consumption. For example, edible products can be food suitable for human consumption. It is possible. Edible products can be approved by the appropriate regulatory authorities. Edible products are Like existing human food, it may be sold in grocery stores, or in restaurants, schools, or hospitals. It may be prepared in hospitals, military facilities, prisons, shelters, and long-term care facilities. Edible items include: It can also be used as food for domesticated animals. For example, dog food can be made according to the present invention. It is possible. The edible items may also be food for wild animals. For example, the edible items are It may be offered to untamed predators.

[0257] The edible product of this invention competes with supplements or can be taken as an alternative to animal-based foods. It can be replaced. For example, edible products could be meat replicas made entirely from plant sources. It is possible. Edible products are made to mimic the appearance or cuts of meat currently sold. It is possible. For example, edible items include ground beef or specific cuts of beef and visually appealing meat. It may be similar to or indistinguishable from the original. Alternatively, the edible item may have a distinctive appearance or appearance. It can be made to look like this. For example, edible products can be made based on the structure of the edible product. It may contain 'n' or lettering. In some cases, the edible product is prepared after It looks like a traditional meat product. For example, it is larger than a traditional beef cut, but sliced After cooking, an edible product is created that looks the same as traditionally cooked meat. It is possible. In some embodiments, the edible item is traditionally two-dimensional rather than three-dimensional. It can resemble the shape of typical meat. For example, edible items can be two-dimensional (for example, from above). It can resemble a cut of meat when it looks like it, but it is longer (or longer) than a traditional cut. It can become thicker. Therefore, in some embodiments, it can become thicker than traditional meat-shaped products. A composition is provided that can be repeatedly cut out in this manner.

[0258] Edible products can be made from entirely plant-based sources. In one case, Edible products can be made from organic sources. Edible products are plant-based supplies. It may be made from a combination of source and animal-based sources. For example, edible products may be This invention can result in a ground beef product supplemented with the plant-based product of the present invention.

[0259] Edible products can be made from locally sourced materials. For example, edible products can be made from locally sourced materials. It can be made from plants grown within a specific radius of the user. This radius is, for example, 1. It can be 10, 100, or 1,000 miles. Therefore, in some embodiments, this Ming transported the meat replicas over 1, 10, 100, or 1,000 miles before they were made. This invention provides a method for producing meat replicas that do not contain the product in question.

[0260] This invention provides consistent properties from edible products when produced from various sources. This provides a method for that purpose. For example, a plant made from local plants in Iowa, USA. The meat-based replicas are made from plant-based materials derived from local plants in Lorraine, France. It has a taste, smell, and texture that is virtually identical to meat replicas. Such consistency is local This enables a method for promoting food grown in a consistent manner based on its characteristics. This consistency is This may result from the concentration or purification of similar components in different locations. These components are By combining them in predetermined ratios, consistency can be ensured. In some embodiments, High-level characteristic consistency is achieved when components originate from the same plant species (e.g., isolated or concentrated components). This is possible by using proteins and fats. In some embodiments, The characteristic consistency is due to components derived from different plant species (e.g., isolated or concentrated tannins). This is possible by using protein and fat. In some embodiments, the same tongue Proteins can be isolated from different plant species. In some embodiments, the present invention , the step of isolating similar plant components from plant sources in different locations, and provided herein The steps include assembling the compositions at both locations and selling the compositions. A method comprising, wherein compositions assembled and sold at different geographical locations are in a consistent physical The present invention provides a method having specific and chemical properties. In some embodiments, isolated components The material originates from different plant populations in different locations. In some embodiments, isolated structures One or more species of the mature product are transported to geographically distant locations.

[0261] Edible products require fewer resources to produce than edible products made from livestock animals. It may be necessary. Therefore, the present invention requires less water or energy to produce than meat. It provides a replica of the essential meat. For example, the edible product is approximately 1 pound per pound of edible product. You may need less than 0, 50, 100, 200, 300, 500, or 1000 gallons of water. In comparison, beef requires more than 2,000 gallons of water per pound of meat. ru.

[0262] Edible products require less land area to produce than meat products with similar protein content. It may be necessary for the production of meat products with similar protein content. For example, edible products may be necessary for the production of meat products with similar protein content. It may require less than 30% of the required land area.

[0263] Edible products have health benefits compared to livestock products that replace them in the diet. For example, this can yield lower cholesterol or lower cholesterol than comparable meat products. It may contain Bell's saturated fat.

[0264] Edible products offer animal welfare benefits compared to livestock products that replace them in the diet. It is possible. For example, this could involve confining animals for their meat, force-feeding, or feeding them too early. It can be produced without the need for weaning, breakdown of the mother-child relationship, or slaughter.

[0265] The edible products have a lower "carbon foot pudding" than the meat products that replace them. It may have "t". For example, edible products may have the warmth that can result from livestock products that replace them. Net greenhouse gas emissions of 1%, 5%, 10%, 25%, 50%, or 75% This may result in the emission of sap.

[0266] Permitted foods are livestock products or combinations of livestock products whose consumption is prohibited by religious beliefs. A suitable alternative can be offered. For example, an edible item could be kosher pork chops. obtain.

[0267] Edible products may be transported in component form and assembled or manufactured at different locations. If available, local ingredients can be used in the preparation of edible products. This allows for supplementing components that are not available locally. This is because the energy required for meat Using less transport energy than energy, create edible products, such as replicas of meat. This makes the method possible. For example, local water provides a kit that offers other components of the edible product. They can be used in combination. Using local water reduces transport weight, which Reduce costs and environmental impact.

[0268] Edible products are distributed throughout or in areas where livestock farming is not practical or permitted. They can be partially manufactured or assembled. Edible products can be manufactured or assembled within urban environments. It can be combined. For example, a kit can be provided to the user to determine which foods are edible for the user. This makes production possible. Users can, for example, use local water in Shanghai. This can be done, or plants from a rooftop garden can be used. In another example, edible The product can be manufactured while aboard a spacecraft, space station, or lunar base. Therefore, the present invention is for creating a flesh replica for use in space travel or training. The present invention provides methods and systems for use in Earth-based training for space travel. It is possible to have them. Edible items are available on islands or artificial islands where keeping livestock is difficult or prohibited. It can also be manufactured on an offshore platform.

[0269] In some embodiments, the edible products are designed to replicate the experience of eating meat. The appearance, texture, and taste of the edible product may be similar to or indistinguishable from meat. Therefore, the present invention relates to a method, in a particular embodiment, for animals or humans to distinguish between meat and edible products. This provides a method for determining whether it is possible.

[0270] One way to determine whether an edible product can be compared to meat is to a) define the characteristics of meat, and b) The objective is to determine if edible products have similar characteristics. Characteristics of meat that can be tested. Its mechanical properties include hardness, adhesion, brittleness, chewiness, bonding, viscosity, elasticity, and tackiness. It includes. The characteristics of meat that can be inspected are the size and shape of the particles as well as the shape of the particles. This also includes geometric properties such as shape and orientation. Additional properties include water content and fat content. These properties may include "soft," "solid," or "hard" in descriptions of hardness; The descriptions of adhesive properties include "brittle," "chewy," "fragile," "firm," and "flexible." "Not," "Difficult to chew," "Crunchy," "Powdered," "Paste-like," or "Ga "Mu-like"; for viscosity, use "thin" or "viscous"; for elasticity, use "plasticity" or "Elastic" is used to describe tackiness; "sticky," "adhesive," or "gooey" is used to describe granules. The description of the shape and size of the child includes terms such as "rough," "coarse," or "coarse (cour (se)''; for descriptions of particle shape and orientation, use "fibrous," "porous," or "crystalline"; The description of water content may include terms such as "dry," "moist," "damp," or "watery"; or When describing fat content, terms such as "oily" or "greasy" can be used to explain it. Therefore, in one embodiment, a certain group of people is given a specific description of meat according to the characteristics that describe it. It is possible to obtain a rating for meat, such as ground beef. Such a rating is based on the characteristics of the meat. It can be used as a guideline. Next, the edible product of the present invention is compared with meat, and the edible product is... It is possible to determine how similar the product and the meat are. In one case, next, By altering the characteristics of edible products, we will create edible products that are more similar to meat. Therefore, some implementations will be carried out. In terms of form, edible products are rated as similar to meat according to human evaluation. In terms of presentation, the edible product is indistinguishable from real meat to humans.

[0271] In some embodiments, the subject is identified as meat or an edible item. It is required. In some embodiments, one property of the composition of the present invention is that of an animal, for example, The fact is that humans will identify the composition as meat. In some embodiments, humans The composition of the present invention is identified as having properties equivalent to meat. In some embodiments... In this context, the characteristics of one or more types of meat are equivalent according to human perception. Such characteristics are, It includes characteristics that can be tested. In some embodiments, a human being consumes the edible product of the present invention. It is identified as being closer to meat than existing meat substitutes in this technology.

[0272] The mechanism involves demonstrating through experimentation that the edible product is acceptable to consumers. This is possible. Using a panel, the various edible products described herein can be screened. It is possible to do this. Numerous human panelists will examine multiple edible samples, i.e., natural The meat vs. the edible product composition described herein can be tested. Fat-containing Variables such as quantity are standardized to, for example, 20% fat using lean and fatty meat mix. This can be done. Fat content is measured using the Babcock method (SS Nielson, Introduction) of meat. to the Chemical Analysis of Foods (Jones & Bartlett Publishers, Boston, 1994) This can be determined using ground beef and following the procedure described herein. A mixture of the edible product of the present invention, prepared in this manner, can be formulated.

[0273] In an open consumer panel, panelists were asked to stand in a booth under red or white light. You can serve the samples. Assign a random three-digit number to the samples and take turns in the voting position. This prevents bias. Panelists range from 1 = strongly dislike to 9 = strongly like. Using a pleasure / displeasure scale where 5 is the median value for neither liking nor disliking, You may be asked to evaluate the sample in terms of sex, juiciness, texture, flavor, and overall acceptability. The panelists were asked to rinse their mouths with water between samples and then comment on each sample. They may be given an opportunity.

[0274] The results of this experiment show no significant difference (p<0.05) between traditional meat and the composition of the present invention or Similarity can be demonstrated.

[0275] These results indicate that the composition of the present invention is acceptable as equivalent to a real meat product. It is demonstrated that it can be rejected. Furthermore, these results show that the composition of the present invention is effective for the panelists. This demonstrates that it is preferable to other commercially available meat substitutes. Therefore, some actual In terms of application, the present invention provides an edible product that is significantly similar to traditional meat.

[0276] The edible product of the present invention may have physical characteristics similar to traditional meat. In one embodiment... In this, a 1-inch thick structure made of the edible product of the present invention is made using a fixed diameter steel rod. The force required to penetrate a structure (e.g., putty) is equivalent to that required to drive a steel rod of similar fixed diameter. It is necessary to use it to penetrate a similar meat structure (e.g., ground beef patty) that is 1 inch thick. The force is not significantly different from that of meat. Therefore, the present invention provides an edible food having physical strength characteristics similar to meat. We provide high-quality products.

[0277] In some embodiments, the compositions of the present invention have cooking loss characteristics similar to those of meat. In terms of its form, the present invention provides an edible product having fat and protein content similar to ground beef. It shrinks to the same size as real ground beef during cooking. Similar size loss profiles for various compositions of edible products described in the detailed document. Similarity can be achieved.

[0278] In some embodiments, the edible product is determined based on the olfactometer reading. It is compared to the meat of the object. In various embodiments, an olfactometer is used to determine the odor concentration. A pleasant / unpleasant scale that determines the degree of perception based on the odor threshold and comparison with a reference gas. The score or relative intensity of the odor can be assessed. In some embodiments, Orff Actometer enables the training and automated evaluation of expert panels. Therefore, some practical In the application form, edible items have similar or identical olfactometer readings. The resulting product. In some embodiments, the similarity exceeds the detection threshold of human perception. It is sufficient.

[0279] Gas chromatography-mass spectrometry (GCMS) is a method that combines gas-liquid chromatography and This method combines the characteristics of mass spectrometry to separate and identify various substances within a test sample. In some embodiments, GCMS can be used to evaluate the characteristics of edible products. For example, volatile chemicals can be isolated from the headspace around the meat. These chemicals can be identified using GC-MS in the headspace around the meat. The volatile chemical profile in G is thus created. In one case, Each peak in the CMS can be further evaluated. For example, humans are the source of a particular peak. The experience of the odor of the causative chemical can be scored. Using this information, the profile The file can be made even more sophisticated. Next, the characteristics of the edible product can be determined using GCMS. It can be evaluated. Using GCMS profiles, it is possible to refine the list of edible items. can.

[0280] Most of the characteristic flavor and aroma components are amino acids and fats that are present in plants as well as in meat. And it occurs in cooking processes involving chemical reaction molecules that contain sugars. Therefore, some actual In the application process, edible products are inspected for their similarity to meat during or after cooking. In some embodiments, human scoring, human evaluation, olfactometer reading The olfactory value or GCMS measurement, or a combination thereof, is used to create an olfactory map of cooked meat. It is used in production. Similarly, it is possible to create olfactory maps of edible items, such as meat replicas. Yes, it is possible. Such maps can assess the degree of similarity between cooked edible food and cooked meat. It can be compared for this purpose. In some embodiments, it is edible during or after cooking. The olfactory map of the product is similar to or indistinguishable from the olfactory map of cooked or cooking meat. In some embodiments, the similarity is sufficient to exceed the detection threshold of human perception.

[0281] In one embodiment, the present invention is substantially or completely composed of components derived from non-animal sources. However, the main characteristics related to the cooking and consumption of equivalent meat products derived from animals remain unchanged. To provide repeatable meat substitute products (or, as referred to herein, “edible products”) Equivalent meat products may be white meat or dark meat. Equivalent meat products may be from any animal. It may be derived from. For example, as an unrestricted example of an animal used to obtain equivalent meat products, Horses, cows, sheep, pigs, chickens, turkeys, geese, ducks, horses, dogs, etc. farm animals or, for example, rabbits, deer, bison, water buffalo, boars, snakes Pheasant, quail, bear, elk, antelope, pigeon, dove, ptarmigan, ki Fox, wild pig, goat, kangaroo, emu, alligator, crocodile Turtles, woodchucks (groundhogs), marmots, possums, partridges ), squirrels, raccoons, whales, sea lions, ostriches, capybaras, nutria, mo Game animals such as lumotts, rats, mice, and voles (whether wild or domesticated) (Whether it be an object), any kind of insect or other arthropod, such as fish, crabs, lobsters, Seafood such as oysters, mussels, scallops, abalone, squid, octopus, sea urchins, and tunicates. Other examples include: While many meat products typically originate from the skeletal muscle of animals, meat can also come from other parts of the animal. It will be understood that it may be obtained from muscle or organs. In some embodiments, equivalent meat The product is a cut of meat derived from skeletal muscle. In other embodiments, an equivalent meat product is: For example, organs such as the kidneys, heart, liver, gallbladder, intestines, stomach, bone marrow, brain, thymus, lungs, and tongue. In some embodiments, the composition of the present invention is edible, similar to skeletal muscle or organs. It is a product.

[0282] In some embodiments, the present invention relates to a first composition comprising a muscle tissue replica, adipose tissue replica Meat substitute comprising a second composition containing ka and / or a third composition containing a connective tissue replica. A product in which one or more compositions are combined in a manner that replicates the physical composition of meat. The present invention provides a meat substitute product. In another embodiment, the present invention provides a muscle tissue replica (as specified herein). In this specification, these are referred to as "muscle replicas" and "fat tissue replicas" (in this specification, "fat"). Replicas (referred to as "replicas") and connective tissue replicas (referred to as "connective tissue replicas" in this specification) The present invention provides a composition for (referred to as "Ka"). In some embodiments, the composition and meat Substitute products consist primarily or entirely of ingredients derived from non-animal sources. Alternative embodiments In this, muscle, fat and / or connective tissue replicas, or one of the replicas. Meat substitute products containing one or more species are derived partly from animal sources, but also from non-animal sources. The components are being replenished. In other alternative embodiments, the present invention is substantially derived from animal sources. It originates from, but is one of muscle tissue replicas, fat replicas and / or connective tissue replicas. A meat product supplemented with one or more species, wherein the replica is substantially or completely non-animal. We provide meat products derived from the source. Non-exclusive examples of such meat products include those low in animal fat. Supplementing with non-animal-derived fat replicas to improve texture and mouthfeel while preserving the health benefits of the product. This is a product of lean, minced beef. The alternative embodiment described herein relates to the preparation and consumption of meat. It more closely replicates the key characteristics of the related features, but is cheaper, has less environmental impact, and is less Products that do not have animal welfare impacts or properties related to improving consumer health benefits. .

[0283] The body composition of meat substitute products is muscle, fat, and / or connective tissue as described herein. It can be manipulated by controlling the localization, organization, aggregation, or orientation of the woven replicas. In some embodiments, the product is a replica of the one described herein, in meat. They are designed in a way that is related to each other, as in the case of feeding. Possible items are those in the cooked meat, and the replicas described herein are used after cooking. Similarly, they are designed to be related to one another. Alternatively, one or more of the connective tissue replicas may be different cuts or preparations of meat. The body structure is combined in a repeating manner. In an exemplary embodiment, the replica is celestial It is assembled in a manner that approximates the body structure of natural ground meat. In other embodiments, replica Ka, in particular, is a type of beef that is different from ribeye, filet mignon, and London broil. They are assembled in a style similar to fillets.

[0284] Proteins and protein sources In some embodiments, meat substitutes, muscle tissue replicas, fat replicas, or connective tissue Each replica contains one or more isolated and purified proteins. In the embodiment, the meat substitute product contains one or more isolated and purified proteins. One or more of the following: muscle replicas, fat replicas, and / or connective tissue replicas It consists of a muscle replica, a fat replica and / or Connective tissue replicas contain one or more isolated and purified proteins. In the application form, approximately 0.1%, 0.2%, 0.5%, 1%, and 2% of the protein components were present. 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30% 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% 85%, 90%, 95%, and 99% or more consist of one or more isolated and purified proteins. It is composed of a single molecule. For the purposes of this document, "purified protein" refers to a single molecule. Protein components other than specific proteins, which may be body or multimeric protein species The cumulative abundance by mass is less than half of the amount of the raw material from which the specific protein was isolated. Less than 1 / 1, less than 1 / 5, less than 1 / 10, less than 1 / 20, less than 1 / 50 This refers to a preparation whose concentration has decreased to 1 / 100th or less, or to 1 / 1000th or less.

[0285] In some embodiments, one or more isolated and purified proteins are non-animal. It originates from a source. Non-animal sources include, but are not limited to, plants, fungi, bacteria, archaea, Genetically modified organisms such as genetically modified bacteria or yeast, or genetically modified organisms, or chemically modified organisms, or in vitro o Synthesis is one example. In a specific embodiment, one or more isolated and purified Proteins originate from plant sources. Non-specific examples of plant sources include, for example, corn and sugar. Grains such as sorghum, rice, wheat, barley, rye, rye wheat, teff, cottonseed, and castor bean Oilseeds including safflower seeds, rapeseed seeds, for example, lettuce, spinach, Kale, young collard leaves, turnip greens, chard, mustard greens, young dandelion leaves, broccoli - Leafy vegetables such as cabbage, switchgrass, Japanese pampas grass (miscanthus), sorghum, and others. Biomass crops including grass, alfalfa, and corn stalks and leaves are typically consumed by humans. Leafy greens that are not used, leafy greens that are usually discarded from harvested plants, sugarcane leaves, tree leaves, cabbage Root vegetables such as saba, sweet potato, potato, carrot, sugar beet, turnip, etc., for example, black Barnacles, cowpeas, English peas, yellow peas, green peas Peas such as green peas, soybeans, broad beans, lima beans, and green beans. Beans, chickpeas, mung beans, pinto beans, lentils Lupine, mesquite, carob, soybeans and peanuts, and other legumes, crow's leek Vicia (a genus of broad beans), Stylo (a genus of Stylosanthus) es)), peanut genus (arachis), komatsuna genus (indigofera), acacia genus (acacia) ), the genera *Leucaena*, *Cyamopsis*, and *Aesculus scoparius* Examples include leguminous plants such as the genus Sesbania. Those skilled in the art will know that in the plant kingdom... It is understood that any protein that can be isolated from any of the organisms may be used in this invention. It's possible.

[0286] In plants, abundant proteins are isolated in large quantities from one or more source plant species. This is possible, and therefore, in any of the muscle, fat, connective tissue replicas or meat substitute products It is an economical choice for use. Therefore, in some embodiments, one or more types Isolated proteins of a species are present at high levels in plants, and large-scale isolation and purification are possible. It contains abundant protein that can be used. In some embodiments, the abundant protein is used Approximately 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, and 8% of the total protein content of plants. %, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50% It consists of 55%, 60%, 65%, and 70%. In some embodiments, rich tamper Protein content is approximately 0.5-10%, 5-40%, and 10-50% of the total protein content of the source plant. It constitutes approximately 20-60% or 30-70%. In some embodiments, abundant Protein makes up approximately 0.5%, 1%, 2%, 3%, 4%, and 5% of the total dry weight of the source plant. 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40% It makes up 45% and 50%. In some embodiments, the abundant protein is sourced from the plant Approximately 0.5-5% of the total dry weight of the material, approximately 1-10%, approximately 5-20%, approximately 10-30%, approximately They make up 15-40%, or approximately 20-50%.

[0287] In a specific embodiment, one or more isolated proteins are used in plant leaves. Contains abundant protein present at high levels. In some embodiments, abundant protein The quality is approximately 0.5%, 1%, 2%, 3%, 4%, and 5% of the total protein content of the source plant's leaves. 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, It consists of 45%, 50%, 55%, 60%, 65%, 70%, 75%, and 80%. In the embodiment, the abundant protein is approximately 0.5% of the total protein in the leaves of the source plant. 10%, approximately 5%-40%, approximately 10%-60%, approximately 20%-60%, or approximately 30-70% To constitute. In a specific embodiment, one or more isolated proteins are used. Brous-1,5-bisphosphate carboxylase oxygenase (Rubisco Acti Contains (base). Rubisco is highly soluble and contains essential amino acids for human nutrition. Due to its amino acid composition being close to the optimal ratio, it is a protein particularly useful for meat replicas. In the embodiment, one or more isolated proteins are ribulose-1,5- Diphosphate carboxylase oxygenase activase (Rubisco activator) It includes (ze). In specific embodiments, one or more isolated proteins are, Contains plant storage proteins (VSPs).

[0288] In some embodiments, one or more isolated proteins are used in plant seeds. It contains abundant protein present at high levels. In some embodiments, it contains abundant tan Protein makes up approximately 0.5%, 1%, 2%, 3%, and 4% of the total protein content of the source plant seeds. 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 4 0%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% and It makes up more than 90%. In some embodiments, the abundant protein is from the source plant. Approximately 0.5-10% of the total protein content of seeds, approximately 5-40%, approximately 10-60%, and approximately 20%. It constitutes %~60% or approximately 30~70% or >70%. It is present at high levels in plant seeds. Non-exclusive examples of proteins present include seed storage proteins, such as albumin and glycerin. Nin, conglycinin, globulin, bicillin, conalbumin, gliadin, gluteri Gluten, glutenin, hordein, prolamin, phaseolin (protein), p Rotinoplast, secarin, wheat gluten, zein, any seed storage protein, These are oleosin, caloleosin, steroleosin, or other lipid proteins.

[0289] In some embodiments, one or more isolated proteins interact with lipids. It includes proteins that help stabilize lipids in the structure. It is not bound by a specific theory. Although we do not wish this to happen, the proteins involved are lipid and / or fat replicas and meat substitute products. It can improve integration with other components and lead to improved texture and feel of the final product. Non-exclusive examples of plant proteins that interact with quality include proteins of the oleosin family. Oleosin is a protein that interacts with lipids present in plant oils. Another non-limiting example of a plant protein that can stabilize marshons is Great Northern Seed storage protein derived from beans (Great Northern Bean), albumin derived from peas Min, pea-derived globulin, mung bean-derived 8S globulin, kidney bean One example is the 8S globulin derived from it.

[0290] Muscle replicas Many meat products contain a high proportion of skeletal muscle. Therefore, this invention relates to the main characteristics of animal skeletal muscle. The present invention provides a composition derived from non-animal sources that reproduces or approximates a color. Another embodiment In this context, the present invention reproduces or approximates animal skeletal muscle derived from non-animal sources. The present invention provides a meat substitute product comprising a composition. The composition is referred to herein as "muscle replica." It will display as follows: In some embodiments, muscle replicas and / or muscle replicas Meat substitute products, including prica, are derived in part from animal sources. In some embodiments, muscle Meat substitute products, including replicas and / or muscle replicas, are derived entirely from non-animal sources.

[0291] Many meat products contain a high proportion of striated skeletal muscle, in which individual muscle fibers are primarily organized in an isotropic manner. This includes. Therefore, in some embodiments, the muscle replicas are organized isotropically to a certain extent. Contains processed fibers. In some embodiments, the fibers contain protein components. In one embodiment, the fibers make up about 1%, about 2%, about 5%, and about 10% of the protein components. %, approximately 15%, approximately 20%, approximately 30%, approximately 40%, approximately 50%, approximately 60%, approximately 70%, approximately 80% It makes up %, approximately 90%, approximately 95%, and approximately 99% or more.

[0292] In some embodiments, the protein components are isolated and purified, one or more types. It contains proteins. For example, one or more isolated and purified proteins are Moon 8S globulin derived from pea seeds or albumin or globulin from pea seeds It may contain fractions of the same quality as animal muscle or adipose tissue. Tan has properties that are advantageous for constructing meat replicas due to its ability to form a gel that has a certain texture. Examples of proteins are provided. Examples and implementations of isolated and purified proteins, one or more types. The forms are described herein. The list of promising candidates herein is basically open. Rubisco is a major seed storage protein found in fungi, bacteria, and archaea. Isolated from viruses or genetically modified microorganisms, or synthesized in vitro. It can contain proteins. Proteins are artificially created to mimic the physical properties of animal muscle tissue. It can be designed. Proteins are artificially designed to mimic the physical properties of animal muscle tissue. It can be measured. In some embodiments, one or more isolated and purified ta Protein makes up approximately 0.1%, 0.2%, 0.5%, 1%, and 2% of the protein components by weight. 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30 %, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80 It accounts for over %, 85%, 90%, 95%, and 99%.

[0293] In animals such as beef cattle, skeletal muscle can typically constitute about 1% of the muscle tissue mass at the time of slaughter. It contains a considerable amount of glycogen. After slaughter, this glycogen continues to be metabolized. It produces products containing lactic acid, and lactic acid contributes to a decrease in the pH of muscle tissue, which is a desirable quality in meat. It contributes. Glycogen is linked by alpha (1->4) glycosidic bonds in its linear region. The branched point of glucose is a single bond containing an alpha (1->6) glycosidic bond at the branching point. It is a rimer. Plant-derived starches, especially amylopectin, also have alpha in their linear portion. (1->4) They are bonded together by glycosidic bonds, and alpha (1->6) glycosidic bonds are attached at the branching point. It is a branched polymer of glucose containing sid bonds, and therefore, in the construction of meat replicas It can be used as an analog of lycogen. Therefore, in some embodiments, muscle Alternatively, meat replicas may contain starch or pectin.

[0294] Additional components of animal muscle tissue include sodium, potassium, calcium, and magnesium. , other metal ions, lactic acid, other organic acids, free amino acids, peptides, nucleotides and It contains sulfur compounds. Therefore, in some embodiments, the muscle replica is sodium potassium, calcium, magnesium, other metal ions, lactic acid, other organic acids, free amino acids It may include ano acids, peptides, nucleotides, and sulfur compounds. In some embodiments, In muscle replicas or edible products, sodium, potassium, calcium, magnesium Cium, other metal ions, lactic acid, other organic acids, free amino acids, peptides, nucleotides The concentration of the sulfur compound and / or other sulfur compounds should be 1 / 2 of the concentration present in the muscle or flesh being reproduced. It is within 0%.

[0295] In another embodiment, the present invention provides a method for producing muscle replicas. In one embodiment, the composition is formed into asymmetric fibers prior to being incorporated into an edible product. In some embodiments, such fibers replicate muscle fibers. In this embodiment, the fiber is a spun fiber. In another embodiment, the fiber is an extruded fiber. Yes. Therefore, the present invention provides a method for producing asymmetric or spun protein fibers. Provides. In some embodiments, the fibers are extruded by an extruder of protein components. It is formed by the following. The extrusion method is well known in the art, and hereby presents the present invention. U.S. Patent No. 6,379,738 incorporates its contents as part of the details. , as described in U.S. Patent No. 3,693,533 and U.S. Patent No. 2012,009,3994 It is listed.

[0296] In some embodiments, the extrusion is performed using a cooled MPF19 twin-screw extruder (APV This can be done using Baker (Grand Rapids, Michigan). Cooled die stamping. The machine cools the extruded material before it returns to atmospheric pressure, thereby preventing the final product from expanding. or swelling can be substantially inhibited. In the MPF19 device, the dry feed and The liquids can be added separately and mixed in the barrel. Extrusion parameters For example, a screw speed of 200 rpm, a product temperature of 150°C in the stamping machine, and a feed rate The pressure can be 23 g / min and the water flow rate can be 11 g / min. The product temperature is at the end of the extrusion barrel. The thermocouple can be used to measure the color tone and opacity of each collected sample during extrusion. Observations can be made regarding the structure and texture. The collected samples can be left at room temperature overnight as needed. Dry the mixture and grind it into a fine powder (<60 mesh) using a Braun food grinder. This can be done. The pH of the sample is determined by the 10% (w / v) slurry of the powdered sample in distilled water. It can be used to duplicate and measure twice.

[0297] Fat replica Animal fat is important in the experience of eating cooked meat. Therefore, the present invention relates to animal fat The present invention provides a composition derived from a non-animal source that repeats the main characteristics of the present invention. In another embodiment, This invention provides a meat substitute product comprising a composition derived from a non-animal source that replicates animal fat. The composition thereof is referred to herein as “fat replica”. In some embodiments Furthermore, fat replicas and / or meat substitute products containing fat replicas are partially animal-derived. To originate from.

[0298] In some embodiments, the meat substitute product has a fat component. The fat content of edible products is 1%, 5%, 10%, 15%, 20%, 25%, and 30%. , 35%, 40%, 45%, 50%, 55%, or 60% fat. In some embodiments In some embodiments, the fat replica comprises a gel and fat droplets suspended therein. In essence, the gel is a soft, elastic gel containing proteins and, optionally, carbohydrates. In specific embodiments, the protein used in the gel is a plant or microbial protein. It is of quality. In some embodiments, the protein used in fat replicas is Rubi SCO, any major seed storage protein, fungus, bacteria, archaea, virus or gene It includes proteins isolated from genetically modified microorganisms or synthesized in vitro. To obtain, proteins can be artificially designed to mimic the physical properties of animal fats. Proteins can be artificially designed to mimic the physical properties of animal fats.

[0299] Lipid droplets used in some embodiments of the present invention can be obtained from various sources. Yes, it is possible. In some embodiments, the source is non-animal. In specific embodiments... The source is plant-based. Non-specific examples of oils include corn oil, olive oil, soybean oil, Peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, ve Nivana oil, sunflower oil, linseed oil, algae oil, palm oil, palm kernel oil, coconut oil, Babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, bacteria, Algae, archaea or fungi or genetically modified bacteria, algae, archaea or fungi Oils, triglycerides, monoglycerides, diglycerides, sphingosides, and sugars are produced. Lipids, lecithin, lysolecithin, phosphatidic acid, lysophosphatidic acid, oleic acid Palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, Pronic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20: 1. Eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 Conjugated linoleic acid, conjugated oleic acid, or oleic acid, 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, E Eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid or conjugated oleic acid Esters of oleic acid, or oleic acid, 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, eicosapentaene Acid, docosahexaenoic acid, glycerol of 18:2 conjugated linoleic acid or conjugated oleic acid Luester, or oleic acid, palmitoleic acid, palmitic acid, myristic acid, lau Phosphate, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, um Decanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentaenoic acid, Docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid triglycerides Examples include derivatives.

[0300] In some embodiments, the lipid droplets are derived from pulp or seed oil. Other embodiments In this case, the source may be yeast or mold. For example, in one embodiment, fatty small The drops contain triglycerides derived from Mortierella isabellina. Includes.

[0301] In some embodiments, the vegetable oil is modified to resemble animal fat. The vegetable oil is used in cooking. The taste and smell of the meat during and after cooking are altered with flavorings or other chemicals to replicate them. This is possible. Therefore, some aspects of the present invention relate to the cooking properties of animal fat and edible products. This invention relates to a method for examining the qualitative similarity between the cooking properties of vegetable oils and other related substances.

[0302] In some embodiments, the fat replica is made from one or more isolated and purified tannins. It contains protein components, including protein. The purified protein is used to create meat replicas. It contributes to texture. In some embodiments, purified proteins are used in emulsified fats. The fat can be stabilized. In some embodiments, the purified protein is denatured. Alternatively, by enzymatic cross-linking, a gel can be formed that replicates the appearance and texture of animal fat. Examples and embodiments of one or more isolated and purified proteins are provided herein. It is described. In specific embodiments, one or more isolated proteins This includes proteins isolated from leguminous plants. Non-limiting examples of leguminous plants are described in this specification. Although described in the book, varieties using other leguminous plants are also possible. And leguminous plants are pea plants. In some embodiments, isolated and purified The proteins stabilize the emulsion. In some embodiments, they are isolated and purified. The proteins form a gel by crosslinking or enzymatic crosslinking. In some embodiments, The isolated and purified proteins include seed storage proteins. In some embodiments, The isolated and purified protein contains albumin. In some embodiments, the isolated and purified protein The prepared protein contains globulin. In one specific embodiment, it is isolated and purified. The protein used is purified pea albumin protein. In one embodiment, the isolated and purified protein is purified pea globulus It is a protein. In another specific embodiment, the isolated and purified protein is , mung bean 8S globulin. In another specific embodiment, isolated and purified The protein is oleosin. In another specific embodiment, it is isolated and purified. The protein is caloleosin. In another specific embodiment, it was isolated and purified. The protein is Rubisco. In some embodiments, the protein composition The base weight is approximately 0.1%, 0.5%, 1%, 2%, and 5% of the fat replica by dry weight or gross weight. 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55% It consists of 60%, 65%, 70%, 75%, 80%, 85%, and 90% or more. In the application form, the protein component is approximately 0.5% of the fat replica in dry weight or gross weight. 1-5%, approximately 0.5-10%, approximately 1-20%, approximately 5-30%, approximately 10-50%, approximately 20- It constitutes 70% or approximately 30-90% or more of the protein composition. In some embodiments, the protein composition The elements include a solution containing one or more isolated and purified proteins.

[0303] In some embodiments, the fat replica has covalent crosslinks between proteins. It contains a cross-linking enzyme that catalyzes the cross-linking reaction. The cross-linking enzyme enables the desired structure of the adipose tissue replica and It can be used to create or stabilize texture, mimicking the desired texture of equivalent or desired animal fat. Yes, it is possible. Non-specific examples of cross-linking enzymes include, for example, transglutaminase and lysyl oxidation. Enzymes or other amine oxidases (e.g., Pichia pastoris) Examples include cross-linking enzymes (such as oxidases). In some embodiments, the cross-linking enzyme is isolated from a non-animal source. Examples and embodiments thereof are described herein. In this case, the fat replica is at least 0.0001% or at least 0.0% of the cross-linking enzyme. 0.01% or at least 0.01% or at least 0.1% or at least 1% (w It constitutes (t / vol). In a specific embodiment, the crosslinking enzyme is transglutamin - It is.

[0304] In another embodiment, the present invention provides a method for producing a fat replica. In some embodiments, the lipid droplets are suspended in a gel. This provides a method for preparing droplets of fat suspended in a gel. The fat is isolated and It can be homogenized. For example, an organic solvent mixture can be used to help mix lipids. It can be done. Next, the solvent can be removed. At this point, the lipids can be frozen. Finally, it can be freeze-dried or stored. Therefore, in some embodiments, the present invention is dynamic This invention provides a method for isolating and storing selected lipids that have characteristics similar to those of physical fats. Next, the lipid film or cake can be hydrated. Hydration is carried out by shaking or temperature Changes can be utilized. Hydration can occur in the gel precursor solution. After hydration, lipids The properties of lipids in the solution can be further altered by sonication or extrusion of the lipid suspension. can.

[0305] In some embodiments, the fat replica is designed to approximate the structured adipose tissue in meat. They are assembled. In some embodiments, some or all of the components of the fat replica are made up of a gel. It is suspended in a gel. In various embodiments, the gel is a protein gel, a hydrogel, It can be an organogel or a xerogel. In some embodiments, the gel is a polysaccharide or This can be thickened to the desired consistency using protein-based drugs. For example, Derived from legumes, grains, nuts, other seeds, leaves, algae, bacteria, or fungi. Plant-derived starch, arrowroot starch, corn starch, potato starch Sago, tapioca, alginin, guar gum, locust bean gum, kisa Gum, collagen, egg white, fercerelin, gelatin, agar, carrageenan, cellulite Rose, methylcellulose, hydroxymethylcellulose, acadia gum ), konjac, starch, pectin, amylopectin or protein alone or By using them in combination, the gel is thickened to form a composition or structure for an edible product. It is possible.

[0306] In specific embodiments, the fat replica is made up of one or more types of proteins and This is an emulsion containing a solution of one or more types of fats suspended as droplets. In one embodiment, the emulsion is converted into a gel by one or more cross-linking enzymes. It is defined. In a more specific embodiment, one or more proteins in a solution The quality is isolated and purified protein. In a more specific embodiment, isolated The purified protein contains purified pea mearbumin concentrate fraction. In a more specific embodiment, the isolated and purified protein is obtained from purified peas. Contains a meglobulin-enriched fraction. In other, more specific embodiments, isolated and purified The protein contains purified mung bean 8S globulin concentrate fraction. In a typical embodiment, the isolated and purified protein contains the Rubisco concentrate fraction. In other specific embodiments, one or more fats are derived from plant-based oils. In a more specific embodiment, one or more types of fat may be corn oil, olive oil, etc. Oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, ki Canola oil, safflower oil, sunflower oil, linseed oil, algae oil, palm oil, palm kernel oil, corn Cone oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, Rice bran oil, bacteria, algae, archaea or fungi, or genetically modified bacteria, algae, and archaea. Or oils, triglycerides, monoglycerides, diglycerides, and sulfites produced by fungi. Ingoside, glycolipid, lecithin, lysolecithin, phosphatidic acid, lysophosphatidine Acids, oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristic Tleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid Eicosanoic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid linoleic acid, 18:2 conjugated linoleic acid, conjugated oleic acid, or oleic acid, palmitoleic acid Palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, caprin Acids, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, A Lakidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid ≤ Conjugated oleic acid ester, or oleic acid, 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, ei Cosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid. Glycerol esters of acids, or oleic acid, palmitoleic acid, palmitic acid, myrrhizic acid Stic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, peroxide Gorgonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosa Pentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid It is derived from one or more triglyceride derivatives. In its form, one or more types of fat are rice bran oil. In another specific embodiment... In other specific embodiments, one or more types of fats are canola oil. Cross-linking enzymes include transglutaminase, lysyl oxidase, or other amine oxidases. In a more specific embodiment, the crosslinking enzyme is transglutaminase. Yes. In a specific embodiment, the fat replica is emulsified with 40-80% rice bran oil. The gel was stabilized by 0.5-5% (wt / vol) transglutaminase. This is a high-fat emulsion containing a protein solution of purified pea méalbumin. In a specific embodiment, the fat replica is emulsified with 40-80% rice bran oil, and 0. Partially stabilized into a gel by 5-5% (wt / vol) transglutaminase. This is a high-fat emulsion containing a protein solution of purified mung bean 8S globulin. In a specific embodiment, the fat replica is emulsified with 40-80% canola oil. It is then stabilized into a gel by 0.5-5% (wt / vol) transglutaminase. Furthermore, a high-fat emulsion containing a partially purified mung bean 8S globulin protein solution. In a specific embodiment, the fat replica is made from 40-80% rice bran oil. It is emulsified and then converted into a gel by 0.0001-1% (wt / vol) transglutaminase. High-fat emulsion containing stabilized, purified pea mealbumin protein solution In a specific embodiment, the fat replica is made from 40-80% rice bran oil. It is emulsified and then converted into a gel by 0.0001-1% (wt / vol) transglutaminase. High It is a lipid emulsion. In a specific embodiment, the lipid replica is 40-80% Emulsified with canola oil, containing 0.0001-1% (wt / vol) transglutamin. Partially purified mung bean 8S globulin protein stabilized into a gel by ze It is a high-fat emulsion containing a chlorine solution.

[0307] Connective tissue replica Animal connective tissue provides the main texture features, which are an important component of the carnivorous experience. Therefore, the present invention provides compositions derived from non-animal sources that replicate the main characteristics of animal connective tissue. In another embodiment, the present invention reverses the important texture and visual characteristics of animal connective tissue. The present invention provides meat substitute products containing compositions derived from non-animal sources. In the text, it is referred to as "connective tissue replica". In some embodiments, connective tissue replica Meat substitute products, including ric and / or connective tissue replicas, are partially derived from animal sources.

[0308] Animal connective tissue can generally be divided into fascial and cartilaginous tissues. Fascial tissue It is highly fibrous, resistant to stretching (has a high elastic modulus), and has high tan. It contains protein, moderate water content (approximately 50%), and is low to zero fat and polysaccharides. Therefore, the present invention provides a connective tissue replica that replicates the main characteristics of fascial tissue. In some embodiments, the connective tissue replica is approximately 50% protein by total weight, and liquid. It makes up approximately 50% by weight and has low fat and polysaccharide components.

[0309] The protein content of most fascial connective tissue is mainly composed of collagen. It is characterized by high proportions of proline and alanine, and also aggregates to form a characteristic elongation. It constructs a flexible structure in the form of profilament or rod. Prolamin is present in non-animal sources such as plants. It is one of the families of proteins present. Prolamins are highly abundant in plants. It is found to have an amino acid composition similar to collagen. For this purpose, the applicants conducted tests. Among proteins, its low cost and the fact that it can be spun or extruded into fibers or sheets Prolamins were particularly advantageous due to their ability to easily form prolamins. As a non-specific example of protein, for instance, along with zein (found in corn), Barley-derived hordein, wheat-derived gliadin, sekarin, rye-derived extension Examples include cinnam, kafirin derived from sorghum, and avenin derived from oats. In fascial connective tissue, prolamin family proteins are highly abundant. Its overall amino acid composition is similar to that of collagen (high proportions of proline and alanine). They are accepted for processing into films and fibers, either individually or in combination. This demonstrates compatibility with protein components. These are zein (co In addition to those found in [the region], hordein derived from barley, gliadin derived from wheat, Sekarin, rye-derived extensin, sorghum-derived cafilin, oat-derived It contains avenin. To achieve target identification for physicochemical and nutritional properties. Therefore, other proteins may be required for prolamin supplementation. The promising candidates described herein are The list is basically open, and Rubisco, any of the major seed storage proteins Isolated from or in It may contain proteins synthesized in vitro. Proteins are physically active in animal connective tissue. It can be artificially designed to mimic the characteristics of animal-derived or recombinant collagen. Extensin (a hydroxyproline-rich glycoprotein abundant in the cell wall, for example, Arabidopsis thaliana, whose monomer is a "collagen-like" rod-shaped flexible molecule. (This is the case.) Proteins are artificially designed to mimic the physical properties of animal connective tissue. It is possible.

[0310] A method for forming fascial connective tissue is similar to a method implemented in the present art. These are individual or combined continuous or parallel biological processes that precede final formation. Bias towards methods for producing fibrous or fibrous structures by chemical or physical means. These methods may include extrusion or spinning.

[0311] Cartilage-type tissue is macroscopically homogeneous, resistant to compression, and has a higher water content (maximum 80%, lower protein (collagen) content and higher polysaccharide (proteoglycan) content (Each contains approximately 10%).

[0312] Compositionally, cartilaginous connective tissue is very similar to fascial tissue, and is similar to "meat" connective tissue. They will each have relative ratios that are adjusted to closely mimic each other.

[0313] The method for forming cartilaginous connective tissue is similar to the method for forming fascial connective tissue, etc. There will likely be a bias towards methods for creating unidirectionally homogeneous structures.

[0314] Fat can be suspended in a gel. In some embodiments, the present invention uses protein This invention provides a method for preparing lipid droplets suspended in a gel. The lipids are derived from plant tissue or It can then be isolated and emulsified. Emulsification can be done by high-speed blending, homogenization, shaking, or warming. Degree changes can be utilized. The lipid suspension is sonicated or extruded and placed in the solution. The properties of the lipids can be further altered. At this point, in some embodiments, Other components of the edible product can be added to the solution, followed by the addition of a gelling agent. In some embodiments, a crosslinking agent (e.g., transglutaminase or lysyl oxidizing enzyme) is used. A gelling agent is added to bind the components of the edible product. In other embodiments, a gelling agent is used. The lipid / gel suspension is then added and subsequently combined with additional components of the edible product. In fascial connective tissue, prolamin family proteins are highly abundant. Its overall amino acid composition is similar to that of collagen (high proportions of proline and alanine), Because they are acceptable for processing into film, individually or in combination This demonstrates compatibility with protein components. These are zein (developed in corn). In addition to (see), it contains barley-derived hordein, wheat-derived gliadin, secarin, and lime. Extensin (extension) derived from yam, caphirin derived from sorghum, and oat-derived It contains avenin. To achieve target identification of physicochemical and nutritional properties. Other proteins may be required to supplement prolamins. The list of supplements is basically open, and includes major seed storage proteins, animal-derived or recombinant. Collagen, extensin (a hydroxyproline-rich glycoprotein abundant in the cell wall) Quality, for example, Arabidopsis thaliana, its monomer is "collagen-like". It may contain rod-shaped, flexible molecules.

[0315] In some embodiments, some or all of the components of the edible product are suspended in a gel. In various embodiments, the gel is a hydrogel, organogel or xerogel. It is possible. Gels can be made thickly using polysaccharide or protein-based agents. It can be used. For example, plant-derived starches, arrowroot starch, cornstarch, potato starch, and jasmine starch. Potato starch, sago, tapioca, arginine, guar gum, locust bean gum, ki Santan gum, collagen, egg white, fercerelan, gelatin, agar, carrageenan, ce Lullose, methylcellulose, hydroxymethylcellulose, acadia gum, konjac Starch, pectin, amylopectin or legumes, grains, nuts, Proteins derived from other seeds, leaves, algae, bacteria, or fungi, either alone or in combination. It can be used to thicken the gel and form the composition or structure of an edible product. Enzymes that catalyze reactions that result in covalent crosslinking between molecules, either alone or in combination. It can also be used to form the composition or structure of edible products. For example, transgluta Transclutaminase, lysyl oxidase or other amine oxidases (e.g., pi Pichia pastoris lysyl oxidase (PPLO) alone or in combination They can be used together to form the composition or structure of an edible product. In this state, multiple gels having different components are combined to form an edible product. For example, a gel containing plant-based protein is similar to a gel containing plant-based fat. It can be associated with protein fibers or needles (stin g) are oriented parallel to each other, and then a gel containing plant-based fat is applied. It is held in the appropriate place.

[0316] The composition of the present invention is suitable for heating methods such as stir-frying and grilling, microwave heating, and forced air systems. Heating in an air tunnel and other methods are performed according to methods well known in this art. It can be inflated or expanded.

[0317] In some embodiments, multiple gels having different components are combined for feeding. Forms possible products. For example, a gel containing plant-based protein may contain plant-based fat. It can be associated with a fat-containing gel. In some embodiments, protein fibers The fibers or strings are oriented parallel to each other, and then a gel containing plant-based fat is applied. It is held in the appropriate place depending on its use.

[0318] In some embodiments, the meat replica does not contain livestock products and contains less than 1% wheat gluten. It contains methylcellulose, carrageenan, caramel coloring, and konjac powder, ara It does not contain beer gum or acacia gum.

[0319] In some embodiments, the meat replica is made from livestock products, wheat gluten, and methylcellulose. , carrageenan, caramel coloring and konjac powder, gum arabic and acacia gum It does not contain this.

[0320] In some embodiments, the meat replica is made from livestock products, soy protein isolates, and wheat gum. Ruten, methylcellulose, carrageenan, caramel coloring, and konjac powder, arabic It does not contain gum or acacia gum.

[0321] In some embodiments, the meat replica is made from livestock products, soy protein concentrate, wheat gum Ruten, methylcellulose, carrageenan, caramel coloring, and konjac powder, arabic It does not contain gum or acacia gum.

[0322] In some embodiments, the meat replica is made from livestock products, soy protein, and wheat gluten. Methylcellulose, carrageenan, caramel coloring and konjac powder, gum arabic It does not contain acacia gum.

[0323] In some embodiments, the meat replica is made from livestock products, tofu, wheat gluten, and methylcellulose. Roast, carrageenan, caramel coloring and konjac flour, gum arabic and acacia Does not contain gum.

[0324] In some embodiments, the meat replica contains livestock products, tofu, and wheat gluten. do not have.

[0325] In some embodiments, the meat replica is made from livestock products, soy protein, and wheat gum. It does not contain marten.

[0326] In some embodiments, the meat replica is made of methylcellulose, carrageenan, and caramel It does not contain colorants, konjac powder, gum arabic, or acacia gum.

[0327] In some embodiments, the meat replica does not contain livestock products and contains less than 5% carbohydrates. To possess.

[0328] In some embodiments, the meat replica is made from livestock products, soy protein, and wheat gluten. Methylcellulose, carrageenan, caramel coloring and konjac powder, gum arabic It does not contain acacia gum and contains less than 5% carbohydrates.

[0329] In some embodiments, the meat replica does not contain livestock products and contains less than 1% cellulose. Contains.

[0330] In some embodiments, the meat replica does not contain livestock products and contains less than 5% insoluble carbohydrates. It contains substances.

[0331] In some embodiments, the meat replica does not contain livestock products or soy protein, and contains 1% It contains less than [amount] cellulose.

[0332] In some embodiments, the meat replica does not contain livestock products or soy protein, and contains 5% It contains less than [amount] of insoluble carbohydrates.

[0333] In some embodiments, the meat replica does not contain livestock products or wheat gluten, and is 1% or less. It contains a full amount of cellulose.

[0334] In some embodiments, the meat replica does not contain livestock products or wheat gluten, and is 5% uncontaining. It contains a large amount of insoluble carbohydrates.

[0335] The percentages of different components may be controlled. For example, muscle, adipose tissue, connective tissue. Non-animal-based substitutes for tissue and blood components are combined in different proportions and body compositions. This allows for the closest approximation of the appearance and texture of meat. Consistency during chewing of edible products. Various components can be arranged to ensure this. Waste is generated from edible products. The components can be arranged to ensure that this does not happen. For example, traditional meat cutting The flesh may contain parts that are not normally eaten, but meat replicas enclose these non-edible parts. By omitting certain substances, the meat can be improved. Such improvements are made in the production or transport of the meat. This ensures that all items are consumed, thereby reducing waste and transportation costs. In other words, meat replicas may include non-edible parts to mimic the experience of meat consumption. The part is bone, cartilage, connective tissue, or other material commonly referred to as tendons or their constituent elements. It may include materials that are incorporated to simulate the elements. In some embodiments, feeding Possible products are non-edible parts of simulated meat products designed to serve a secondary function. It may contain. For example, the simulated bone is designed to dissipate heat during cooking. This allows for faster or more uniform cooking of edible food than meat. In this context, simulated bones serve to maintain a constant temperature for edible food during transport. It can also stand. In other embodiments, the simulated non-edible portion is biodegradable. It can become a sexuality.

[0336] In some embodiments, the meat substitute composition does not contain animal protein and contains 10 to 30 Contains between % protein, between 5-80% water, and between 5-70% fat, one or multiple types. It contains several isolated and purified proteins. In a specific embodiment, the meat substitute composition It contains transglutaminase.

[0337] In some embodiments, the edible product includes components for replicating the components of meat. It contains. The main component of meat is usually skeletal muscle. Skeletal muscle is usually about 75 percent. Water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates It consists of organic acids and 2.3 percent other soluble non-protein substances. Sulfur compounds, nitrogenous compounds such as amino acids and nucleotides, and inorganic compounds such as minerals. It contains substances. Therefore, some embodiments of the present invention reproduce the approximation of this composition in an edible form. Provided to edible products. For example, in some embodiments, the edible product is generally 75% water, 1 9% protein, 2.5% fat, 1.2% carbohydrates, and 2.3% other soluble non-soluble It is a plant-based meat replica that may contain proteinaceous material. In some embodiments, Edible ingredients should be between 60-90% water, 10-30% protein, 1-20% fat, and 0. Plants containing 1-5% carbohydrates and 1-10% other soluble non-protein substances. It is a meat replica of -. In some embodiments, the edible portion is between 60 and 90%. Water, 5-10% protein, 1-20% fat, 0.1-5% carbohydrates and 1-10% It is a plant-based meat replica containing other soluble, non-protein substances. In terms of form, edible products should contain 0-50% water, 5-30% protein, and 20-80% protein. %% fat, 0.1-5% carbohydrates, and 1-10% other soluble non-protein substances It is a plant-based meat replica that contains texture. In some embodiments, the replica is by weight It contains heme protein between 0.01% and 5%. In some embodiments, replica It contains between 0.01% and 5% leghemoglobin by weight. Some meats contain some meats. It also contains myoglobin, a heme protein that accounts for the majority of its red color and iron content. In one embodiment, the replica contains heme protein between 0.01% and 5% by weight. It has. In some embodiments, the replica has a reghemolysis of 0.01% to 5% by weight. Contains globin. Such percentages may vary in meat, meat rep It is understood that licorice can be created to closely resemble natural variations in meat. Furthermore, in one example, the present invention uses these components in a typically non-natural percentage. It provides improved meat replicas, including those containing the same fat content as normal meat replicas. It can be produced with a higher content than the quantity. By changing the percentage of these components... Other desirable properties may be increased.

[0338] In one case, when a meat replica is cooked, the percentage of its constituent elements changes during cooking. It is designed to resemble meat. Therefore, in some embodiments, it is an uncooked edible product. It has different percentage components than uncooked meat, but is a cooked edible product. It resembles cooked meat. For example, meat replicas have a higher water content than the normal water content of raw meat. Although it is made with water, when cooked in a microwave, the resulting product is cooked over heat. It can have a similar percentage of components as processed meat.

[0339] In some embodiments, the edible product has a water content lower than the normal water content of meat. It is a meat replica. In some embodiments, the present invention hydrates the meat replica to make it similar to meat. The present invention provides a method for producing meat replicas having similar content. For example, low in meat. Meat with a water content, for example, 1%, 10%, 20%, 30%, 40%, or 50% water The plica is hydrated to approximately 75% water. After hydration, in some embodiments, The meat replicas are then cooked for human consumption.

[0340] Edible products may contain protein components. In some embodiments, edible products The protein content is 10%, 20%, 30%, or 40%. In some embodiments, The protein content of the edible product is similar to that of meat. In some embodiments, the edible product is The protein content in the edible product is higher than that of meat. In some embodiments, the edible product is It contains less protein than meat.

[0341] Protein in edible products can be obtained from variations or combinations of sources. Non-animal sources may provide some or all of the protein in the edible product. Non-animal sources may include vegetables, fruits, nuts, grains, algae, bacteria, or fungi. The protein can be isolated or concentrated from one or more of these sources. In some embodiments, the edible product contains only proteins derived from non-animal sources. It's a meat replica.

[0342] In some embodiments, the protein is incorporated into asymmetric fibers for incorporation into the food. They are formed. In some embodiments, such fibers replicate muscle fibers. In the application form, the protein is a spun fiber. Therefore, the present invention is asymmetric or spun A method for producing filamentous protein fibers is provided. In some embodiments, it is edible. The product is a protein containing all the amino acids that are essential for human nutrition. Contains (one or more). In some embodiments, the protein added to the edible product The nutrients are replenished with amino acids.

[0343] Indicators for cooking meat The release of odor-causing substances during cooking is an important aspect of meat consumption. In some embodiments, Edible beef, when cooked, produces an aroma that is recognizable to humans as characteristic of cooked beef. It is a meat replica entirely composed of non-animal products. In some embodiments, it is edible. When cooked, the product produces an aroma that is recognizable to humans as being characteristic of cooked pork. In this embodiment, the edible product, when cooked, is a product that is specific to the cooking of bacon. It is a meat replica made entirely from non-animal products that produces a recognizable aroma. In terms of application form, the edible product, once cooked, is recognized by humans as being specific to the preparation of chicken. It is a meat replica made entirely of non-animal products that produces an aroma. In some embodiments In this context, edible items, once cooked, can be recognized by humans as being specific to the preparation of lamb. It is a meat replica that produces an aroma and is entirely composed of non-animal products. In some embodiments When edible, the product, upon cooking, produces an aroma that is recognizable to humans as characteristic of cooked fish. It is a meat replica entirely composed of non-animal products. In some embodiments, it is edible. The product, when cooked, produces an aroma that is recognizable to humans as characteristic of cooked turkey. It is a meat replica composed entirely of non-animal products. In some embodiments, the edible product is , which contain odor substances released during cooking, and are primarily or entirely derived from non-animal sources. It is a constructed meat replica. In some embodiments, the edible product is prepared by cooking. Components derived from non-animal sources, mainly or It is a fully constructed meat replica. In some embodiments, the edible product is prepared during cooking. This allows the compounds to undergo chemical reactions to produce odorants and flavor-producing compounds. In spatial arrangement, the combined proteins, peptides, amino acids, nucleotides, and sugars and a mixture of polysaccharides and fats, mainly or entirely derived from non-animal sources. It is a constructed meat replica. In some embodiments, the edible product is released by cooking. Components of non-animal origin that have volatile or easily movable odor substances, mainly or entirely It is a meat replica composed of the following. In some embodiments, the edible product is the meat replica A method for preparing meat, comprising mainly or entirely composed of components derived from non-animal sources. This method involves the replica releasing volatile or easily movable odorants when heated.

[0344] The odor-causing substances released during meat cooking are reactants, including fats, proteins, and amino acids. It can be involved in peptides, nucleotides, organic acids, sulfur compounds, sugars, and other carbohydrates. It is produced by a reaction. In some embodiments, it is used as a flavoring in combination with meat during cooking. The substances are identified, and the odor molecules combine through the cooking of edible products. They are located in close proximity to each other. Therefore, in some embodiments, characteristic flavor And the aromatic components are the amino acids, fats, and sugars present in plants along with meat, and are involved in the chemical processes involved. It is produced in the cooking process through a reaction. Therefore, in some embodiments, features The main flavor and aroma components are mostly one or more types of plants that are present in meat. Amino acids, fats, peptides, nucleotides, organic acids, sulfur compounds, sugars and other carbohydrates It is produced during the cooking process through chemical reactions involving the material.

[0345] Several reactions that produce odor substances released during meat cooking involve iron, particularly myog It can be catalyzed by robin's heme iron. Therefore, in some embodiments, characteristic Some of the flavor and aroma components are produced through a chemical reaction catalyzed by iron during the cooking process. It is produced in the s. In some embodiments, characteristic flavor and aroma components are produced The crust is produced during the cooking process by a chemical reaction catalyzed by heme. In one embodiment, some of the characteristic flavor and aroma components are leghemoglobin It is produced in the cooking process by a chemical reaction catalyzed by heme iron. In one embodiment, some of the characteristic flavor and aroma components are derived from heme proteins. It is produced in the cooking process by a chemical reaction catalyzed by heme iron.

[0346] The following is the evidence that the presence of leghemoglobin favorably contributes to the aroma of meat replicas. A muscle replica containing pea flour, sunflower oil, and glucose is used to reduce reghemoglobin. Globin (LHb) or a mixture of iron (Fe3+), sodium, and EDTA (EFS) In the presence of either of the above, a sealed container containing solid-phase microextraction (SPME) fibers is used. It was then heated at 140°C for 10 minutes. Such fibers were used for analysis by GC-MS. Contains polydimethylsiloxane (PDMS) that adsorbs volatile compounds. Multiple replicas Analysis of GC-MS data obtained revealed consistent differences between LHb and EFS samples. The following are non-exclusive examples of compounds found exclusively or more abundantly in LHb samples: Often associated with the aroma of cooked meat are 2-octanone, 2-methylfuran, and many others. It is an unidentified compound. For example, Figure 1 shows leghemoglobin (LHb, profile on the right) Cooked in the presence of (or trivalent iron ions, left profile), otherwise the same. This shows a comparison of the aligned GCMS profiles (mirror orientation) of two muscle replica samples. In this diagram, the vertical axis represents the retention time in the gas chromatography separation step. The horizontal axis represents the m / of ions produced by the fragmentation of the corresponding separated volatile compound. This represents the z ratio. The selected compounds, which are differentially represented by the two samples, are shown on the right side of the figure.

[0347] tone index The color of meat is an important part of the cooking and eating experience. For example, beef fillets, In its raw state, it has a distinctive red color, which gradually changes to brown during cooking. As another example, White meats such as chicken or pork exhibit a characteristic pale pink color when raw, and turn white or during cooking. The color gradually changes to a brownish hue. The amount of color change indicates the progress of the beef's cooking and the cooking process itself. Used to control time and temperature, it produces the desired degree of cooking. In some embodiments... The present invention provides a non-meat-based meat substitute product that provides a visual indicator of the cooking progress. In some embodiments, the visual indicator is a color indicator that changes color during cooking. In one embodiment, the color indicator is the cutting of the meat as it progresses from raw to cooked. The color changes of the body are repeated. In a more specific embodiment, the color indicator is the meat substitute before cooking. The product is colored red to indicate its raw state, and as cooking progresses, the meat substitute changes to brown. In other specific embodiments, the color indicator is such that the meat substitute product is colored pale pink before cooking. The raw state is shown, and the meat substitute product changes to white or brown as the cooking process progresses.

[0348] The primary determinant of the nutritional definition of meat color is the concentration of iron-containing proteins in the meat. In the skeletal muscle components of meat products, the major iron-containing protein is myoglobin. White meats make up less than 0.05%; pork and veal make up 0.1-0.3%. Beef from young cows contains 0.4-1.0%; beef from old cows contains 1.5-2.0%. It is presumed that so, in some embodiments, the edible product is an iron-containing protein. It is a meat replica that includes quality. In some embodiments, the meat replica is dry weight or gross By weight, approximately 0.05%, approximately 0.1%, approximately 0.2%, approximately 0.3%, approximately 0.4%, approximately 0.5%, Approximately 0.6%, approximately 0.7%, approximately 0.8%, approximately 0.9%, approximately 1%, approximately 1.1%, approximately 1.2%, Approximately 1.3%, approximately 1.4%, approximately 1.5%, approximately 1.6%, approximately 1.7%, approximately 1.8%, approximately 1.9% Contains %, approximately 2%, or more than approximately 2% iron-containing protein. In some cases, iron-containing protein The protein is isolated and purified from the source. In other cases, iron-containing protein It has not been isolated or purified. In some cases, the source of iron-containing protein is Animal sources or non-animal sources such as plants, fungi, or genetically modified organisms such as bacteria or yeast. It is a substance. In some cases, the iron-containing protein is myoglobin. In some implementations In terms of form, the edible product is a plant-based meat replica supplemented with animal myoglobin. Therefore, for example, a replica of a young cow's beef may have approximately 0.4-1% myoglobin. In some cases, the iron-containing protein is leghemoglobin. In this context, the edible product is a plant-based meat replica supplemented with leghemoglobin. Therefore, for example, a replica of a young cow's beef may have approximately 0.4-1% leghemoglobin. In some cases, the iron-containing protein is cytochrome. In some embodiments, Therefore, the edible product is a plant-based meat replica with added cytochrome. For example, replicas of young beef may contain approximately 0.4–1% cytochrome.

[0349] Another example of an iron-containing protein is the iron-containing oxygen-binding protein in vertebrate red blood cells. It is hemoglobin, a type of protein. Hemoglobin is similar in color to myoglobin. In some embodiments, the present invention involves obtaining and reusing blood from livestock to produce edible products. This provides a method for supplementing the color tone. For example, blood is obtained from a slaughterhouse and from that blood Using hemoglobin, the color of the edible product is enhanced. In some embodiments, the edible product The product is a plant-based meat replica containing hemoglobin.

[0350] Additional iron-containing proteins are naturally present. In some embodiments, edible products It contains an iron-containing protein other than myoglobin. In some embodiments, it is edible. The product does not contain myoglobin. In some embodiments, the edible product contains hemoglobin. It does not contain myoglobin. In some embodiments, the edible product contains myoglobin or hemoglobin. This is a meat replica containing iron-containing protein other than bottle.

[0351] Examples of iron-containing proteins include hemoglobin, myoglobin, neuroglobin, and cyanoglobin. Toglobin, leghemoglobin, nonsymbiotic hemoglobin, Hell's Gate globin I, bacterial hemoglobin Examples include moglobin, ciliary myoglobin, and flavohemoglobin. In various embodiments... These iron-containing proteins are added to edible products to enhance the visual appeal of the edible products. To alter characteristics or iron content. In some embodiments, the edible product is blood protein (e.g. For example, hemoglobin, myoglobin, neuroglobin, cytoglobin, leghemoglobin Bin, non-symbiotic hemoglobin, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin Contains robin (flavohemoglobin).

[0352] Leghemoglobin, which is similar in structure and physical properties to myoglobin, is found in leguminous plants (legum). It can easily be used as an unused by-product of agricultural products (e.g., soybeans, peas) Available. Leghemoglobin in the roots of these crops in the United States The myoglobin content exceeds that of all lean meat consumed. In some embodiments, the edible product It contains muscle tissue replicas, adipose tissue replicas, connective tissue replicas, and leghemoglobin. It is a meat replica that contains, and is composed primarily or entirely of, ingredients derived from non-animal sources. In this embodiment, the edible product contains heme protein derived from a non-animal source. It is a meat replica composed primarily or entirely of minutes. In some embodiments, it is edible. The product is composed primarily or entirely of non-animal-derived ingredients, including leghemoglobin. It is a meat replica. In some embodiments, the edible product is made of globin protein. A family member is primarily or entirely composed of non-animal-derived ingredients. It is a meat replica. In some embodiments, the edible product is highly derived from heme protein. A meat replica that contains iron and is composed primarily or entirely of non-animal-derived ingredients. In some embodiments, the iron content is similar to that of meat. In some embodiments, Edible meat has a distinct red color, which is due to leghemoglobin. ru.

[0353] Leghemoglobin, in some embodiments, indicates that the food has been cooked. It is used as a mark. Therefore, one embodiment of the present invention is edible when the product is cooked. A method for detecting leghemoglobin that has migrated from the inside of the product to the surface of an edible product. This is a method for cooking. Another embodiment of the present invention relates to the red color of the product when it is cooked. A method for preparing edible food, comprising the step of detecting a change in color to brown. .

[0354] In some embodiments, heme protein is an indicator that the food has been cooked and is ready to eat. It is used as such. Therefore, one embodiment of the present invention is an edible product when the product is cooked. The preparation of an edible product includes the step of detecting leghemoglobin that has migrated from the inside to the surface. This is a method for managing the red color of the product when it is cooked. Another embodiment of the present invention is a method for managing the red color of the product when it is cooked. A method for preparing edible food, including a step of detecting a change in color to brown.

[0355] Hemoglobin, myoglobin, neuroglobin, cytoglobin, leghemoglobin nonsymbiotic hemoglobin, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin In some embodiments, heme proteins derived from the flavohemoglobin group are absorbed It is used as an indicator that the cooking of edible food has been completed. Therefore, one embodiment of the present invention is The product detects leghemoglobin that has moved from the inside of the edible product to the surface when the product is cooked. A method for preparing edible food, comprising the step of [doing something]. Another embodiment of the present invention This includes a step of detecting a change in color from red to brown when the product is cooked, This is a method for cooking available ingredients.

[0356] Foods containing isolated and purified leghemoglobin In some embodiments, leghemoglobin is added to meat to enhance its properties. For example, a leghemoglobin-containing solution can be injected into raw or cooked meat. In another example, a leghemoglobin solution is dropped onto meat or the edible product of the present invention. This enhances the appearance. In one embodiment, it is used for advertising food products such as meat or meat substitutes, and photographs. Photography or video recording is enhanced by leghemoglobin.

[0357] Source of leghemoglobin In some embodiments, the present invention provides a method for obtaining leghemoglobin from plants. Provided. Leghemoglobin can be obtained from various plants. Various leguminous plants (le gume) species and their varieties, for example, soybeans, broad beans, lima beans, cowpeas, English beans Shrimp peas, yellow peas, lupine, green beans, chickpeas, peanuts, almonds Farfa, vetch hay, clover, Lespedeza and Quail beans contain nitrogen-fixing root nodules, and in these nodules, leghemoglobin is concentrated in oxygen. They play a major role in controlling the degree of temperature fluctuation (for example, root nodules derived from pea plants, Figure 2). Figure 3 shows 100 ml of leghemoglobin solution isolated from 30 grams of pea root nodules. The liquid is shown. Leghemoglobin from different species is homologous and has similar color properties. (Figure 4). In Figure 4, Panel A shows three leguminous plant species (1) Sora (2) English peas (3) Soybean dissolved root nodules SDS-PAGE gel The arrows indicate each leghemoglobin. Note that it is the most abundant soluble protein in sate. Panel B is 2 UV-VIS spectrum of leghemoglobin derived from different plant species (broad bean and soybean) The similarity of the culvert profiles is shown. The applicants have noted the similarity of the culvert profiles as described elsewhere in this specification. Using this protocol, we extract leg cells from broad bean (green curve) and soybean (red curve) root nodules. Hemoglobin was purified. The UV-VIS spectra of both proteins showed that heme iron was reduced. This indicates that it is an archetypal (+2) state. The two almost completely overlap, and visually they are Note that they are the same red color. (Broad bean and soybean leghemoglobin) This was in 20 mM potassium phosphate pH 7.4 and 100 mM sodium chloride buffer. By incubation with 10 mM sodium hydrosulfite, each The heme iron in this leghemoglobin was reduced to the +2 oxidation state. Subsequently, gel exclusion was performed. Using chromatography, hydrosulfite sodium was extracted from a leghemoglobin solution. The inset shows the UV-VIS spectrum in the 450nm-700nm region. The image shows a zoomed-in view. Some plant species express several leghemoglobin isoforms. (For example, soybeans have four leghemoglobin isoforms). Minor variations in the acid sequence alter the overall charge of the protein at a specific pH. This allows for the precise structural conformation of the iron-containing heme group in leghemoglobin to be altered. It is possible. The difference in the structural conformation of the heme group of different leghemoglobins is heme iron. This can affect the oxidation and reduction rates of different leghemoglobins. Such differences can affect the color of different leghemoglobins. It can contribute to the development of flavor and aroma.

[0358] Leghemoglobin has virtually the same absorbance spectrum as myoglobin derived from animal muscle. It has a similar appearance. Figure 5 shows the reduced form (heme iron 2+) and the oxidized form (heme iron 3+) dizle. Comparison of guhemoglobin (Figure 5, Panel A) and equine cardiac myoglobin (Figure 5, Panel B) This demonstrates the similarity of the UV-VIS absorption profiles of the two proteins. (Applicants) This protocol describes how to obtain soybean reghemoglobin from soybean root nodules. Robin was purified. The purified horse umamioglobin was purchased from SigmaAldrich. Soybean leghemoglobin (Figure 5, Panel A) and horse myoglobin (Figure 5, Panel B) were found. ) was reduced with 1 mm of sodium hydrosulfite. Soybean reghemoglobin (Figure 5 Panel A) and heme Fe3+ (blue line) of horse myoglobin (Figure 5 Panel B) The UV-VIS absorption spectra of heme Fe2+ (red line) are shown. The inset shows the 450n This shows a zoomed-in view of the UV-VIS spectrum in the m~700nm region. (Figure 5 panel) C) 40 mg of soybean leghemoglobin in the heme-Fe3+ state, exhibiting a characteristic reddish-brown color. ml solution (small drop on the left) and soybean reghemog showing characteristic red color in the heme-Fe2+ state. Robin solution 40 mg / ml solution (small drop on the right) and the corresponding Umamioglobino (image on the right) Image of a 10µl droplet of the sample.

[0359] In another embodiment, leghemoglobin expresses high levels of leghemoglobin. It can be procured from non-plant sources, such as genetically modified bacteria or yeast. .

[0360] The oxidation state of iron ions in leghemoglobin is important for its color. +2 Leghemoglobin, which contains heme iron in the oxidized state, appears bright red, but +3 oxidized heme Leghemoglobin containing iron appears reddish-brown. Therefore, it is the source of the red color in meat replicas. In the use of leghemoglobin, heme iron is reduced from the +3 state to the +2 state. It is desirable. Heme iron in leghemoglobin is converted to the oxidized form (+3) by a reducing agent. It can switch from the normal state to the reduced (+2) state. Hydrosulfite sodium Figure 6 illustrates a successful example of the reduction of heme iron in leghemoglobin using titanium dioxide and titanium citrate. In Figure 6, UV light is used to show purified soybean leghemoglobin in which heme iron is in the oxidized (+3) state. - The VIS spectrogram is represented by the blue curve in each panel. The red curve represents 20 mM potassium phosphate pH 7.3 and 100 mM sodium chloride buffer. (Panel A) 1 mM sodium hydrosulfite or (Panel B) 0.2 After reduction to the (+2) state (red line) by adding 4% (wt / v) titanium citrate The inset shows the UV-VIS spectrum of the same leghemoglobin species. A zoomed-in view of the UV-VIS spectrum in the m region is shown. For this example, 60 / 90 % Ammonium sulfate fraction and 20 mM potassium phosphate pH 7.4, 100 mM sodium chloride Leghemoglobin was purified from soybean root nodules using a solution of lium buffer. Dissolve 100 mM sodium hydrosulfite in 1 mM sodium hydroxide solution. By doing so, a stock solution of sodium hydrosulfite was prepared. 20% (w) in hydrochloric acid. From titanium chloride (t / v), mix it with 0.2M sodium citrate (1:10v / v). By doing so, a titanium citrate stock solution was prepared. The pH was adjusted to 7.0 using sodium carbonate. The pH was adjusted.

[0361] Leghemoglobin is found in the root nodules of leguminous plants such as peas or soybeans. It can be purified from (Figure 1 shows pea root nodules, and Figure 2 shows the isolated substance from them). (Shows reduced leghemoglobin). 20 mM potassium phosphate pH 7.4, 100 mM sodium chloride Before dissolving root nodules in thorium, 1 mm EDTA, and 1 mM ascorbic acid, The root nodules, which originated from soybeans, were completely cleaned, and the soil and external root tissue were removed. The root nodules were dissolved by crushing them using an ix blender. For some samples... , 30% wt / v polyvinylpyrrolidone polymer is added to leghemoglobin heme iron It helped remove small plant phenolic molecules that mediate oxidation. Using ammonium sulfate, two The root nodule lysate is fractionated in stages, and first, ammonium sulfate is added to achieve a concentration of 60% wt / v. Added. The pellets were discarded, and the supernatant was converted to 90% wt / v ammonium sulfate. 90% sulf Leghemoglobin was collected as a precipitate pellet in the ammonium sulfate fraction. Monium-precipitated leghemoglobin was treated with 20 mM potassium phosphate, 1 mM EDTA, and 5 Resuspend in 0 mM sodium chloride and perform dialysis or size exclusion chromatography in the same buffer. Ammonium sulfate was removed using a fluoroscopy technique. In one case, this was the final step. In one case, the manufacturing step was used, but in other cases, anion exchange chromatography (FFQ) was used. Using GE Healthcare (and in some cases, followed by size exclusion chromatography) Using Graph (Sephacryl S-100, GE Healthcare) ), and leghemoglobin was further purified. Dye obtained from 90% ammonium sulfate pellet. Zreghemoglobin is converted to different buffers (20 mM potassium phosphate, pH 7.4, 0-1 Contains 00 mM sodium chloride, 20 mM Tris pH 8, 0-100 mM sodium chloride Contains lium, 20 mM sodium borax pH 9.8, 20 mM sodium chloride, 20 mM In an anion exchange column (FF) using M sodium carbonate (pH 9, 20 mM sodium chloride) Fill into Q or DEAE (GE Healthcare) and use flow-through or chloride Purification was performed using either thorium (0-1M salt gradient). Reghemoglobin was obtained from soybean root nodules. An example of the purification flow is shown in Figure 7. This figure shows different soybean leghemoglobin purification steps. (Lane 1) Soybean root nodule lysate; (Lane 2) 60 / 90% (wt / v) ammonium sulfate This shows the SDS-PAGE fractionation of soybean root nodule lysate purified by nium fractionation. 20 mm potassium phosphate pH 7.4, 100 mM sodium chloride, 1 mM EDTA buffer - The protein content of the 90% ammonium sulfate fractionated protein pellet resuspended in - This shows; protein obtained from 90% ammonium sulfate pellets, 20 mM potassium phosphate Anion exchange chromatography (F) in 100 mM sodium chloride at pH 7.4 Further purified by FQ GE Healthcare. Collected via flow-through. The resulting leghemoglobin is shown in lane 3. Size exclusion chromatography (Sepha Anion exchange flow sulphuration using Cryl S-100 GE Healthcare - is fractionated, and the resulting leghemoglobin fraction is shown in lane 4. ImageDoc analysis software Using software (BioRad), the SDS-PAGE gel was used for each sample. By determining the fraction of the leghemoglobin band in different purification steps, The leghemoglobin content was determined at each step of the purification process. The purity (partial abundance) is as follows: Lysate: 32.7% (lane 1), 60 / 90% (wt / v) Ammonium sulfate fractionation 78% (lane 2), anion exchange chromatography 83% (lane 3) and nearly 95% (lane 4) in size exclusion chromatography. Ta.

[0362] Leghemoglobin is produced by genetically modifying bacteria or fungi to produce it. It can also be produced. An illustrative example is shown in Figure 8. Figure 8 shows (A) recombinant protein technology. (B) Soybean leghemoglobin expressed and purified using the technique and (B) purified from soybean root nodules The stained SDS-PAGE gel analysis of the prepared soybean leghemoglobin is shown. (A)H Recombinant soybean reghemoglobin with is tag and TEV protease His tag removal site Robin A was expressed in E. coli (BL21) strain, and His tag affinity was determined. Purification was performed using chromatography (Talon resin, CloneTech). Left-hand laser The first lane contains molecular weight standards, and the second lane contains purified recombinant soybean leghemoglobin A. It contains (arrow). The expected molecular weight of recombinant soybean leghemoglobin A is 17.1k (B) SDS-PAGE gel of soybean leghemoglobin purified from root nodules. The left lane contains molecular weight standards, and the right lane contains purified soybean leghemoglobin A. (Arrow) contains. Mass spectrometry of the purified material revealed four types of soybean leghemoglobin. It was determined that all soforms were present and of full length (data not shown). The expected molecular weight (MW) of the hemoglobin isoform is 15.4–15.8kJ. It extends to Da.

[0363] Leghemoglobin purified from soybeans and broad bean root nodules was used by volunteers. The panel tasted the samples, and in each case, there was a description that they tasted like blood. It was done.

[0364] Leghemoglobin is found in soybeans, broad beans, cowpeas, lima beans, chickpeas, and peas. Lupine, lotus japonicum or other leguminous plants (legume), etc. It can be isolated from the root nodules of plants (legume). Root nodules (for example, of the pea plant) Root nodules (Figure 1) are obtained, homogenized in aqueous solution, and the insoluble substances are removed by precipitation or filtration. After removing the leghemoglobin, the soluble protein containing leghemoglobin is recovered. The bottle contains selective precipitation and / or chromatography and / or leghemoglobin. It can be purified by using a molecule that has a specific affinity for it (Figure 2, 30 grams (Shows 100 ml of leghemoglobin solution isolated from pea root nodules).

[0365] Heme proteins, such as leghemoglobin, are components of other plant-based meat replicas. They can be combined. In some embodiments, heme proteins are other components. For example, it is captured in a gel containing lipids and / or proteins. In some embodiments, Then, multiple gels are combined with non-gel-based heme proteins. In some embodiments... In this process, heme protein is combined with other compounds in the edible product, and heme protein Ensure that the quality can be diffused through the edible product. In some embodiments, the edible product The product is a heme protein-containing solution, for example, a leghemoglobin solution. Some implementations In this state, the edible product is prepared by adding 1 heme protein-containing solution, for example, a leghemoglobin solution. It is immersed for 5, 10, 15, 20, or 30 hours. In some embodiments, it is edible. The product contains a heme-containing solution, such as a leghemoglobin solution, in concentrations of 1, 5, 10, 15, 30, or 4. It is soaked for 5 minutes.

[0366] Figure 9 shows six cubes of commercially available meat imitation (Quorn chicken imitation) with sides of approximately 1 cm. The following are examples, four of which (all left columns and the bottom right column) are 20 mM potassium phosphate pH 7 The dissolution of approximately 10 mg / ml of soybean leghemoglobin in 0.4 and 100 mM NaCl. Immerse in the solution, and the remaining two (top right column) in the same buffer that does not contain leghemoglobin. Immersion. The pale yellow of the uninjected cube contrasts with the red color of the cube injected with leghemoglobin. Please pay attention to the colors.

[0367] Figure 10 shows the process of injecting leghemoglobin into a pot at 350°C. Four cubes of Quorn chicken analogue are shown. The bottom two cubes are browned grilled chicken. It has been turned upside down to expose the surface. In the top two cubes, a heated portion Note that while the upper surface has turned grayish-brown, the cooler upper surface retains its pale pink color. In this embodiment, the edible product contains heme until the edible product has the color of uncooked meat. A solution, such as a leghemoglobin solution, is injected.

[0368] Assuming the usefulness of heme protein for coloring edible products, this means that the product is special This will be useful for detecting whether a specific heme protein is present. Therefore, the present invention will be useful for detecting whether a specific heme protein is present. In some embodiments, this includes a method for determining whether the product contains heme protein. Methods for detecting proteins are well known in this field. For example, ELISA or proximity-ligation assay Luninex assay or Western blot analysis is performed to determine the leg hemoglobin It is possible to determine whether globin is present in food, such as meat or meat replicas. In this state, a detection method is used to determine whether the meat has been altered by leghemoglobin. [Examples]

[0369] Exemplary muscle replica composition containing one or more isolated and purified plant proteins The item is described in this specification.

[0370] Protein purification for replica components Mung bean seeds and dried green pea seeds are purchased as ground flour, and each seed It was used for the purification of storage proteins. Rubsico was purified from fresh alfalfa plants. The protein composition at each fractionation step was monitored by SDS-PAGE. Protein concentrations were measured using standard UV-VIS and Pierce assay methods.

[0371] Mung bean 8S globulin: Mung bean powder, 50 mM potassium phosphate buffer pH Resuspend the mixture in 7 and 0.5 M NaCl in a 1:4 (wt / v) ratio and leave the mixture in for 1 hour. The mixture was incubated. Insoluble materials were separated by centrifugation, and ammonium sulfate was added in two steps. By doing so, the protein in the supernatant was fractionated: 50% (wt / v), followed by 90% (wt / v). The protein that precipitated in the 90% fraction was mung bean 8S globulin. It contained the substance and was stored at -20°C until use.

[0372] Pea albumin: Green pea dried seed flour, in a 1:10 (wt / v) ratio. The solution was resuspended in 50 mM sodium acetate buffer, pH 5, and incubated for 1 hour. (Insoluble) The material was separated by centrifugation, and the proteins in the supernatant were subjected to a two-step ammonium sulfate precipitation. Fractionated by the lord: 50% (wt / v), followed by 90% (wt / v). Ammonium sulfate The solution was stirred for 1 hour, and the ammonium sulfate precipitated protein was removed by centrifugation. The target protein precipitated in 90% (wt / v) ammonium sulfate. The pellets were stored at -20°C until they were ready for use.

[0373] Pea meglobulin: Green pea dried seed flour in a 1:10 (wt / v) ratio Resuspend in 20 mM potassium phosphate buffer, pH 8, and 0.4 M sodium chloride for 1 hour. The mixture was stirred. After centrifugation, the supernatant was subjected to ammonium sulfate fractionation. First, the supernatant was divided into 50% (wt / v) ammonium sulfate was used, and the precipitated protein was removed. Next, 50% (w The t / v) ammonium sulfate supernatant was saturated with 80% (wt / v) ammonium sulfate. Protein pelletized with %(wt / v) ammonium sulfate is the target globulin. It contained [the substance]. Furthermore, the pellets were stored at -20°C until use.

[0374] RuBisCO: First, fill 4 volumes of cold 50 mM potassium phosphate buffer pH 7.4 with water. (0.5M NaCl + 2mM DTT + 1mM EDTA available (in the lab) or By blending alfalfa leafy vegetables (outdoors), Alternatively, RuBisCO can be fractionated from other green plants (for example, soybeans, spinach, etc.). The obtained slurry was centrifuged to remove debris, and the supernatant (crude lysate) was further processed. It was used in the purification step. Ammonium sulfate was added until 30% (wt / v) saturation was reached. The protein was then fractionated from the crude lysate. The solution was stirred for 1 hour, and then centrifuged. The pellet obtained from this step was discarded, and 50% (wt / v) ammonium sulfate was added to the supernatant. Additional ammonium sulfate was added until the solution was saturated with monium. After stirring for 1 hour, the solution was again stirred. The heart was separated. The pellet obtained from this step contains RuBisCO and is used It was maintained at -20°C until use.

[0375] Acquisition of plant proteins As described, mung bean seed 8S protein is extracted by ammonium sulfate fractionation. Prepared by mixing pellets in 20 mM potassium phosphate (pH 7.4) and 0.5 M sodium chloride. The buffer was resuspended, and ammonium sulfate was removed by dialysis. 1600 Remove any precipitate by centrifugation of 0g for 10 minutes, and concentrate the protein to the desired concentration. It shrunk. As described, pea meglobulin was purified by ammonium sulfate fractionation. Prepared by adding protein to 20 mM potassium phosphate (pH 7.4) and 0.4 M sodium chloride. The crystalline pellet was resuspended, and ammonium sulfate was removed by dialysis against the same buffer. Remove any precipitates by centrifugation at 16000g for 10 minutes, and extract the desired protein. It was concentrated to the following concentration. As described, pea ammonium sulfate was fractionated. Bumin was purified. 20 mM potassium phosphate pH 7.4 and 0.1 M sodium chloride The protein pellet was resuspended in the buffer and dialysis was performed on the same buffer to remove ammonium sulfate. The protein was removed. Any precipitate was removed by centrifugation at 16000g for 10 minutes. The substance was concentrated to the desired concentration.

[0376] Construction of muscle tissue analogues As described above, mung bean seed 8S protein was purified by ammonium sulfate fractionation. For the preparation of the solution, prepare 400 ml of dialysis buffer (20 mM potassium phosphate, 400 mM Dissolve 200g of pellet in NaCl (pH 7.3), and pour the resulting solution into a 5L dialysis bag. The phrenia was dialyzed for 6 hours, and the buffer was changed twice with fresh buffer. Protein solution was 12 The debris was removed by centrifuging at 0,000g for 15 minutes. PE dissolved in dialysis buffer. For 5 liters of a 30% w / w solution of G8000 (polyethylene glycol, molecular weight 8000) Protein was concentrated by 36 hours of dialysis. The final protein concentration was 150 ml. The concentration was g / ml.

[0377] Leghemoglobin was purified from soybean root nodules. 20 mM potassium phosphate, pH 7.4, 1 Root nodules in 00 mM sodium chloride, 1 mM EDTA, and 1 mM ascorbic acid Before dissolving, remove any dirt from the root nodules of legume plants and remove soil and external root tissue. The root nodules were removed. The root nodules were dissolved by crushing them using a juicer blender. Insoluble material was separated by core separation. Nodule lysate was extracted using ammonium sulfate in two stages. The solution was fractionated. First, ammonium sulfate was added to make a total wt / v of 60%, and the solution was divided into 1 part. The mixture was incubated at 4°C. The pellet was discarded, and the supernatant was treated with 90% wt / v ammonia sulfate. The ammonium sulfate fraction was incubated at 4°C for 12 hours. Leghemoglobin was collected as a precipitated pellet and treated with 20 mM potassium phosphate and 1 mM The sample was resuspended in EDTA and 100 mM sodium chloride. SDS-PAGE gel analysis was performed. The protein solution contains 70% leghemoglobin and 30% other nodule proteins. We decided to use size exclusion chromatography in the buffer to analyze sulfate Monium was removed. 20 mM potassium phosphate pH 7.3, 100 mM sodium chloride. 30% PEG8000 (polyethylene glycol, molecular weight 8000) at 48 hours Leghemoglobin was concentrated by intermittent dialysis. The total protein concentration was 57 mg / The amount was ml. The UV-VIS spectrum showed that leghemoglobin was in the heme iron oxidized state. This suggested that leghemoglobin was treated with 5 mM hydrosulfite sodium. Incubate with 20 mM potassium phosphate and 100 mM sodium chloride for 5 minutes. Hydrosulfite sodium using size exclusion chromatography in buffer Um was removed. Leghemoglobin was further concentrated to 35.4 mg / ml. V-VIS spectral analysis confirmed that leghemoglobin was in a heme-iron-reduced state. .

[0378] Transglutaminase was obtained from commercially available products (Activa TI, Ajimoto). In 20 mM potassium phosphate pH 7.3 and 100 mM sodium chloride buffer, the stock solution was tested. (20% wt / v) was prepared.

[0379] To prepare a "blood" muscle tissue analog (Figure 11), 43 ml of mung bean protein solution was used. The solution (150 mg / ml in dialysis buffer) is mixed with 20 mM potassium phosphate, 100 ml 37 ml of leghemoglobin solution (46.5 mg / m³) in M ​​NaCl, pH 7.3 It was mixed with 1 mg of leghemoglobin and 20 mg / ml of other soybean nodule proteins. Add 20 ml of transglutaminase solution (20% w / w) and mix the solution thoroughly. Divide into two 50ml Falcon tubes and incubate overnight at room temperature. Final tan The protein concentrations were 65 mg / ml for mung bean protein and 18 mg / ml for leghemoglobin. The total protein content was 91 mg / ml.

[0380] 43 ml of mung bean protein solution (150 mg / ml) and 45 ml of 11.7 mg / ml Leghemoglobin solution and 0.8% (wt / v) transglutaminase solution A "white" muscle analog (Figure 12) was prepared by mixing the following. The final protein concentration was Mung bean protein 63 mg / ml, leghemoglobin 5.2 mg / ml, total The protein content was 68 mg / ml.

[0381] The "blood" muscle tissue analog has a smooth, uniform texture with a dark chocolate color and a glossy surface. It is formed with an opaque gel on the surface, with a small amount (<1 ml) of dark red, venous blood-colored liquid on top. It is attached. The gel has independent upright elasticity but is brittle and thin, similar to Jell-O. The appearance is similar. The gel has a moderate aroma, with distinct notes of bean and blood. It is possible. The flavor is dominated by notes of bean and iron / blood, with a weaker grassy note. It has a pungent, medicinal / chemical flavor. The taste is salty, followed by a lingering bloody taste.

[0382] The "white" muscle tissue analogue was very similar to the one above, but even brighter, and captivating. It was the color of Chino. It was also more fragile and 2-3 times stronger against compression. It was low.

[0383] adipose tissue analog Adipose tissue analogs were prepared using the mung bean 8S globulin fraction as follows: 15m 15 ml of mung bean protein solution (150 mg / ml in dialysis buffer) It was mixed with rice bran oil. 6 ml of transglutaminase solution (20% w / w) was added. The solution was completely emulsified using a Speed ​​#2 homogenizer (VWR). The solution was dispensed into 1.6 Eppendorf tubes and incubated overnight at room temperature. Then, The tube was heated on a heat block at 95°C for 5 minutes, and then cooled to room temperature on a workbench. The final concentration was 75 mg / ml of mung bean protein and 50% w / w of oil.

[0384] Adipose tissue analog using pea meglobulin (100 mg / ml) was prepared by the same method. It was prepared. Furthermore, the same method is used, except that the emulsion is not dispensed into Eppendorf tubes. Furthermore, adipose tissue analog is derived from pea meglobulin and either rice bran oil or canola oil. A large quantity was prepared. Instead, the emulsion in a 50 ml Falcon tube was nu The samples were rotated overnight in a tator, followed by incubation at 90°C for 30 minutes.

[0385] Adipose tissue analog based on mung beans, prepared in an Eppendorf tube (Figure) 13) has an off-white, smooth, and uniform texture, and is not absorbed into the eyes of the gel. It was formed from an opaque gel with no visible or identifiable liquid. The gel stood independently and was elastic. It was elastic. The gel had a slight, pleasant aroma and a mild, pleasant flavor. The taste is slightly salty.

[0386] Adipose tissue based on pea meglobulin, prepared in an Eppendorf tube. The fabric analog (Figure 14) is based on mung beans, except that some oil was lost due to compression. It was very similar to adipose tissue. Fat prepared in a 50 ml Falcon tube. The tissue analogues were similar in appearance, texture, and aroma, but were significantly softer (compressed). According to the ratio measurements, canola oil was twice as soft, and rice bran oil was three times softer.

[0387] connective tissue analog 100% Yellow Corn Gluten Meal or Amazein (Prairie Go Zein protein sourced from commercially available sources such as ld (Bloomington, Illinois) We used this to develop a connective tissue analog prototype. It was mixed with 70-90% ethanol in a 1:3-1: Zein protein was dissolved in the desired ratio of 5 (solid:solution). In a controlled manner, for example By changing the pH, zein protein can be precipitated, allowing for manipulation as desired. Larger zein structures can be obtained depending on the physicochemical properties that can be created. For example, see Figure 15. It was prepared using a 1:3 ratio in 70% ethanol, with a 23 gauge needle (ID0). The image shows connective tissue analog chains filled in a syringe measuring 337 mm. The syringe is 5 inches tall. The solution was gradually pushed out from the bottom of the container into an excess amount of 5M NaCl solution. The ethanol-zein solution, which is less dense than the liquid, floats upwards, and the zein is solidifying. The fibrous chains (stands) of the ion were extracted. Once the chains began to form, the NaCl was stirred at a constant rate. It assisted in chain elongation. The chains bundled together into a single, rigid, high-density mass.

[0388] A replica prototype of ground beef made from a gel of plant protein and plant oil. 62% (wt / wt) muscle analog (62% (wt / wt) "blood muscle analog" and 38 %(wt / wt) “white muscle analog”), 29%(wt / wt) adipose tissue analog (pea (Made from bean globulin and canola oil), incorporating a 5% (wt / wt) connective tissue analog. By combining these, a prototype ground beef patty was created (Figure 16, Panel A). 62 % muscle analog (62% "hematomuscle analog" and 38% "white muscle analog"), 29% fat. Tissue analog (made from mung bean seed 8S protein and rice bran oil), 5% connective tissue analog By combining these elements, a prototype ground beef patty was created (Figure 16, Panel B). 71% (wt / wt) muscle tissue analog (60% “white” muscle analog, 40% “blood” muscle analog (composed of), 23% adipose tissue (pea seed globulin protein and canola oil) By combining (made from), a prototype ground beef patty was created (Figure 16). Nel C). 67% "white" muscle analog and 28% adipose tissue analog (pea meglobulin). A prototype ground beef patty was created by combining (made from rice bran oil). (Figure 16, Panel D).

[0389] In further testing, the cooking effect of the ground beef replica patties was evaluated by grilling them in a 350°F pan. Ground beef patties were prepared by combining 62% (wt / wt) muscle tissue analogue (62% (wt / wt) "blood muscle analogue" and 38% (wt / wt) "muscle analogue"), 29% (wt / wt) adipose tissue analogue (made from pea meglobulin and canola oil), and 5% (wt / wt) connective tissue analogue (Figure 17). The left panel shows the patties before cooking, and the right panel shows the same patties after cooking for approximately 2 minutes. Observers clearly described the aroma of the cooked ground beef replicas as "beef-like." The inventions described in the original claims of this application are listed below. [Invention 1] A meat substitute composition containing protein, wherein one or more isolated and purified proteins constitute 10% or more by weight of the protein, and which accurately mimics the taste, texture, or color of meat products derived from animal sources. [Invention 2] A meat substitute composition according to Invention 1, which accurately mimics the color tone of the meat product in both its raw and cooked state. [Invention 3] The meat substitute composition according to Invention 1, wherein one or more of the isolated and purified proteins make up 25% by weight or more of the protein content. [Invention 4] The meat substitute composition according to Invention 3, wherein one or more of the isolated and purified proteins make up 50% by weight or more of the protein content. [Invention 5] The meat substitute composition according to Invention 4, wherein one or more of the isolated and purified proteins make up 75% by weight or more of the protein content. [Invention 6] The meat substitute composition according to Invention 5, wherein one or more of the isolated and purified proteins make up 90% by weight or more of the protein content. [Invention 7] The meat substitute composition according to Invention 1, wherein gluten does not account for 10% or more of the protein by weight. [Invention 8] The meat substitute composition according to Invention 1, wherein each of the isolated and purified proteins is isolated and purified separately. [Invention 9] A meat substitute composition according to Invention 1, comprising 1 to 7 isolated and purified proteins. [Invention 10] The meat substitute composition according to Invention 9, wherein the 1 to 7 isolated and purified proteins are each isolated from different plant species. [Invention 11] The meat substitute composition according to Invention 10, wherein the protein component contains only trace amounts of other proteins derived from different plant species. [Invention 12] The one or more isolated and purified proteins mentioned above include hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, and translation elongation factors. A meat substitute composition according to Invention 1, selected from the group consisting of: ribeye, ribeye-1,5-bisphosphate carboxylase oxygenase (rubisco), ribeye-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), protinoplast, secarin, extensin, wheat gluten, zein, any seed storage protein, oleosin, caloleosin, steroleosin or other oil proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin. [Invention 13] The meat substitute composition according to Invention 1, wherein one or more isolated and purified proteins are not isolated from animals. [Invention 14] The meat substitute composition according to Invention 13, wherein one or more isolated and purified proteins are isolated from a single plant source. [Invention 15] The meat substitute composition according to Invention 14, wherein the one or more isolated and purified proteins are isolated from multiple plant sources. [Invention 16] The meat substitute composition according to Invention 13, wherein one or more isolated and purified proteins are isolated from a genetically modified organism. [Invention 17] The meat substitute composition according to Invention 16, wherein the genetically modified organism is a genetically modified bacterium or yeast organism. [Invention 18] The meat substitute composition according to any of the above inventions, wherein the isolated and purified protein forms fibers. [Invention 19] The meat substitute composition according to Invention 18, wherein the aforementioned fibers resemble skeletal muscle fibers. [Invention 20] The meat substitute composition according to Invention 19, wherein the aforementioned fibers are asymmetric fibers. [Invention 21] A meat substitute composition according to any of the above inventions, further comprising one or more isolated and purified iron-containing proteins. [Invention 22] The meat substitute composition according to Invention 21, wherein the one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, and flavohemoglobin. [Invention 23] The meat substitute composition according to Invention 22, wherein the iron-containing protein comprises an amino acid sequence having at least 70% homology to SEQ ID NO: 1. [Invention 24] A meat substitute composition according to any of the inventions, wherein the isolated and purified proteins assemble to form one or more gels. [Invention 25] A meat substitute composition according to any of the above inventions, further comprising one or more types of fat. [Invention 26] The meat substitute composition according to Invention 25, wherein the one or more types of fats are derived from plant sources. [Discussion 27] A meat substitute derived from non-animal sources, equipped with an indicator showing the cooking progress from a raw state to a cooked state. [Invention 28] The meat substitute product according to Invention 27, wherein the indicator is a visual indicator that accurately imitates the color change of the meat product during the cooking process. [Invention 29] The meat substitute product according to Invention 28, wherein the aforementioned color change is from red to brown. [Invention 30] The meat substitute product according to Invention 28, wherein the aforementioned color change is from pale pink to white or yellowish-brown. [Invention 31] The meat substitute product according to Invention 28, wherein the visual indicator changes from a translucent to an opaque color during the cooking process. [Invention 32] The meat substitute product according to Invention 27, wherein the indicator is an olfactory indicator that shows the progress of cooking. [Invention 33] The meat substitute product according to Invention 32, wherein the olfactory indicator is one or more volatile odor substances released during cooking. [Invention 34] The meat substitute product according to any of Invention 32, wherein the aforementioned indicator comprises one or more isolated and purified iron-containing proteins. [Invention 35] The meat substitute product according to Invention 34, wherein the one or more isolated and purified iron-containing proteins are in a reduced state before cooking. [Invention 36] The meat substitute product according to 34, wherein the one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3, cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, and flavohemoglobin. [Invention 37] The meat substitute product according to 36, wherein the iron-containing protein comprises an amino acid sequence having at least 70% homology to SEQ ID NO: 1. [Invention 38] The meat substitute product according to Invention 34, wherein the one or more isolated and purified iron-containing proteins are not isolated from animals. [Invention 39] The meat substitute product according to Invention 34, wherein the one or more isolated and purified iron-containing proteins are isolated from one or more plant sources. [Invention 40] The meat substitute product according to Invention 39, wherein the isolated and purified proteins of the one or more types are isolated from root nodules, roots, seeds, leaves, or stems of the one or more types of plant sources. [Invention 41] The meat substitute product according to Invention 40, wherein the one or more plant sources are soybeans or pea plants. [Invention 42] The meat substitute composition according to Invention 39, wherein the one or more plant sources include one or more leguminous plants. [Invention 43] The meat substitute product according to Invention 38, wherein the one or more isolated and purified iron-containing proteins in a reduced or oxidized state have a UV-VIS profile similar to that of myoglobin proteins derived from animal sources in equivalent reduced or oxidized states. [Invention 44] The meat substitute product according to Invention 43, wherein the difference between the peak absorbance wavelength of the one or more isolated and purified iron-containing proteins and the peak absorbance wavelength of myoglobin derived from an animal source is less than 5%. [Invention 45] The meat substitute product according to Invention 38, wherein the one or more isolated and purified proteins are isolated from a genetically modified organism. [Invention 46] The meat substitute product according to Invention 45, wherein the genetically modified organism is a genetically modified bacterium or yeast organism. [Invention 47] A meat substitute product according to any one of Inventions 1 to 46, which does not contain methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum. [Invention 48] A meat substitute product according to Invention 47, containing less than 1% wheat gluten. [Invention 49] A meat substitute product according to Invention 48, which does not contain wheat gluten. [Invention 50] A meat substitute product according to Invention 49, which does not contain soy protein isolate. [Invention 51] A meat substitute product according to Invention 49, which does not contain soy protein concentrate. [Invention 52] A meat substitute product according to Invention 49, which does not contain soy protein. [Invention 53] A meat substitute product according to Invention 49, containing less than 5% carbohydrates. [Invention 54] A meat substitute product according to Invention 49, which does not contain tofu. [Invention 55] A meat substitute product according to any one of Inventions 1 to 46, which does not contain tofu or wheat gluten. [Invention 56] A meat substitute product according to any one of Inventions 1 to 46, which does not contain soy protein and wheat gluten. [Invention 57] A meat substitute product according to any one of Inventions 1 to 46, which does not contain livestock products and contains less than 5% carbohydrates. [Invention 58] A meat substitute product according to any one of inventions 1 to 46, containing less than 1% cellulose. [Invention 59] A meat substitute product according to any one of Inventions 1 to 46, containing less than 5% insoluble carbohydrates. [Invention 60] A meat substitute product according to any one of Inventions 1 to 46, which does not contain soy protein and contains less than 1% cellulose. [Invention 61] A meat substitute product according to any one of Inventions 1 to 46, which does not contain soy protein and contains less than 5% insoluble carbohydrates. [Invention 62] A meat substitute product according to any one of Inventions 1 to 46, which does not contain wheat gluten and contains less than 1% cellulose. [Invention 63] A meat substitute product according to any one of Inventions 1 to 46, which does not contain wheat gluten and contains less than 5% insoluble carbohydrates. [Invention 64] A muscle tissue replica containing protein, wherein the protein contains one or more isolated and purified proteins, and the muscle tissue replica approximates the taste, texture, or color of the corresponding muscle tissue derived from an animal source. [Invention 65] The muscle tissue replica according to Invention 64, wherein one or more isolated and purified proteins constitute at least 50% by weight of the protein content. [Invention 66] The muscle tissue replica according to Invention 64, wherein the protein is derived from one or more non-animal sources. [Invention 67] The muscle tissue replica according to Invention 66, wherein one or more non-animal sources are plant sources. [Invention 68] The muscle tissue replica according to Invention 66, wherein the one or more non-animal sources are genetically modified yeast or bacteria. [Invention 69] The muscle tissue replica according to Invention 64, wherein each of the one or more isolated proteins is isolated and purified separately. [Invention 70] The one or more isolated proteins mentioned above include hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, translation elongation factor, and ribulose. A muscle tissue replica according to any of the above inventions, selected from the group consisting of -1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), protinoplast, secalin, extensin, wheat gluten, zein, any seed storage protein, oleosin, caloleosin, steroleosin or other oil body proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin. [Invention 71] The muscle tissue replica according to Invention 70, wherein the seed storage protein is mung bean 8S protein. [Discussion 72] A muscle tissue replica according to Invention 64, wherein the protein is suspended in a gel. [Invention 73] The muscle tissue replica according to Invention 64, wherein the protein is in the form of a gel. [Invention 74] The muscle tissue replica according to invention 72 or 73, wherein the gel contains isolated and purified cross-linking enzymes. [Invention 75] The muscle tissue replica according to Invention 74, wherein the isolated and purified cross-linking enzyme is selected from the group consisting of transglutaminase, lysyl oxidase, and amine oxidase. [Invention 76] The muscle tissue replica according to Invention 75, wherein the isolated and purified cross-linking enzyme is transglutaminase. [Invention 77] A muscle tissue replica according to Invention 64, wherein the aforementioned protein components aggregate to form fibers. [Invention 78] A muscle tissue replica according to invention 77, wherein the aforementioned fibers are arranged isotropically. [Discussion 79] A muscle tissue replica according to Invention 78, wherein the aforementioned fibers are asymmetric fibers. [Invention 80] A muscle tissue replica according to invention 64, further comprising one or more isolated and purified iron-containing proteins. [Invention 81] The muscle tissue replica according to Invention 80, wherein the one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3, and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, and flavohemoglobin. [Invention 82] The muscle tissue replica according to Invention 80, wherein the one or more isolated and purified iron-containing proteins include an amino acid sequence having at least 70% homology to SEQ ID NO: 1. [Invention 83] A muscle tissue replica containing protein, wherein (i) one isolated and purified protein that is not an iron-containing protein accounts for 40-95% of the protein content, (ii) one or more isolated and purified iron-containing proteins account for 1-20% of the protein content, and (iii) one or more crosslinking agents account for 0.1-35% of the protein content, as described in Invention 64. [Invention 84] The muscle tissue replica according to Invention 64, wherein the protein content accounts for 5 to 50% by weight or weight / volume of the replica. [Invention 85] The muscle tissue replica according to Invention 83, wherein the isolated and purified protein is mung bean 8S protein. [Invention 86] The muscle tissue replica according to Invention 83, wherein the one or more isolated and purified iron-containing proteins are leghemoglobin. [Invention 87] The muscle tissue replica according to Invention 83, wherein the one or more crosslinking agents are transglutaminases. [Invention 88] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum. [Invention 89] A muscle tissue replica according to Invention 88, containing less than 1% wheat gluten. [Invention 90] A muscle tissue replica according to Invention 89, which does not contain wheat gluten. [Invention 91] A muscle tissue replica according to invention 90, which does not contain soy protein isolate. [Invention 92] A muscle tissue replica according to Invention 90, which does not contain soy protein concentrate. [Invention 93] A muscle tissue replica according to Invention 90, which does not contain soy protein. [Invention 94] A muscle tissue replica according to Invention 93, containing less than 5% carbohydrates. [Invention 95] A muscle tissue replica according to Invention 90, which does not contain tofu. [Invention 96] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain tofu or wheat gluten. [Identification 97] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain soy protein or wheat gluten. [Invention 98] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain livestock products and contains less than 5% carbohydrates. [Distribution 99] A muscle tissue replica according to any one of inventions 64 to 87, containing less than 1% cellulose. [Invention 100] A muscle tissue replica according to any one of inventions 64 to 87, containing less than 5% insoluble carbohydrates. [Invention 101] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain soy protein and contains less than 1% cellulose. [Invention 102] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain soy protein and contains less than 5% insoluble carbohydrates. [Invention 103] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain wheat gluten and contains less than 1% cellulose. [Invention 104] A muscle tissue replica according to any one of inventions 64 to 87, which does not contain wheat gluten and contains less than 5% insoluble carbohydrates. [Invention 105] A replica of adipose tissue comprising a gelled emulsion, wherein the gelled emulsion comprises a protein solution and lipid droplets suspended therein. [Invention 106] The adipose tissue replica according to Invention 105, wherein the lipid droplets are derived from a non-animal source. [Invention 107] The adipose tissue replica according to Invention 105, wherein the lipid droplets are composed of one or more types of vegetable oils. [Invention 108] The aforementioned one or more types of vegetable oils include corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, linseed oil, algal oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, bacteria, algae, archaea or fungi or genetically modified bacteria, algae, archaea or fungi, triglycerides, monoglycerides, diglycerides, sphi Ngoside, glycolipids, lecithin, lysolecithin, phosphatidic acid, lysophosphatidic acid, oleic acid, 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, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid, conjugated oleic acid; or oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristrain Acids, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, 18:2 conjugated linoleic acid or conjugated oleic acid esters; or oleic acid, 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, eicosapentaenoic acid, docosahexaenoic acid Adipose tissue replica according to Invention 107, selected from the group consisting of saenoic acid, glycerol ester of 18:2 conjugated linoleic acid or conjugated oleic acid; or oleic acid, 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, eicosapentaenoic acid, docosahexaenoic acid, triglyceride derivatives of 18:2 conjugated linoleic acid or conjugated oleic acid. [Invention 109] The adipose tissue replica according to Invention 108, wherein the one or more types of vegetable oils are rice bran oil or canola oil. [Invention 110] The adipose tissue replica according to Invention 105, wherein the protein solution comprises one or more isolated and purified proteins. [Invention 111] The adipose tissue replica according to Invention 110, wherein one or more of the isolated and purified proteins constitute 75% or more of the protein in the protein solution. [Invention 112] The adipose tissue replica according to Invention 112, wherein one or more isolated and purified proteins are derived from a non-animal source. [Invention 113] The adipose tissue replica according to Invention 112, wherein the non-animal source is a plant source. [Invention 114] The adipose tissue replica according to Invention 110, wherein the non-animal source is genetically modified yeast or bacteria. [Invention 115] The adipose tissue replica according to Invention 110, wherein each of the one or more isolated proteins is isolated and purified separately. [Invention 116] The one or more isolated proteins mentioned above include hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, translation elongation factor, ribo A fatty tissue replica according to Invention 110, selected from the group consisting of -1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), protinoplast, secarin, extensin, wheat gluten, zein, any seed storage protein, oleosin, caloleosin, steroleosin or other oil body proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin. [Invention 117] The adipose tissue replica according to Invention 116, wherein the one or more isolated and purified proteins are albumin protein, seed storage protein, or pea meglobulin protein. [Invention 118] The adipose tissue replica according to Invention 116, wherein the albumin protein is isolated pea albumin protein. [Invention 119] The adipose tissue replica according to Invention 116, wherein the seed storage protein is mung bean 8S protein. [Invention 120] The gelled emulsion, a) A protein solution comprising 1 to 3 isolated and purified proteins, comprising 30 to 70% by volume of the emulsion, b) A vegetable oil comprising 30-70% by volume of the emulsion, c) comprising an isolated and purified crosslinking enzyme in an amount of 0.0001 to 1% by weight / volume of the emulsion, The adipose tissue replica according to Invention 105, wherein the vegetable oil is emulsified in the protein solution, and the emulsion forms a gel by the cross-linking enzyme. [Invention 121] The gelled emulsion, a) A protein solution comprising 1 to 3 isolated and purified proteins, comprising 1 to 30% by volume of the emulsion, b) A vegetable oil comprising 70-99% by volume of the emulsion, c) comprising an isolated and purified crosslinking enzyme in an amount of 0.5 to 0.0001 to 1% by weight / volume of the emulsion, The adipose tissue replica according to Invention 105, wherein the vegetable oil is emulsified in the protein solution, and the emulsion forms a gel by the cross-linking enzyme. [Invention 122] A fatty tissue replica according to Invention 105, further comprising a cross-linking enzyme. [Invention 123] The adipose tissue replica according to Invention 122, wherein the cross-linking enzyme is transglutaminase. [Invention 124] Adipose tissue replica according to Invention 120 or 121, wherein one of the 1 to 3 isolated and purified proteins is mung bean 8S protein, pea albumin protein, or pea globulin protein. [Invention 125] The adipose tissue replica according to invention 120 or 121, wherein the vegetable oil is rice bran oil or canola oil. [Invention 126] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum. [Inquiry 127] A fatty tissue replica according to Invention 126, containing less than 1% wheat gluten. [Invention 128] A replica of adipose tissue according to Invention 127, which does not contain wheat gluten. [Invention 129] A fatty tissue replica according to Invention 128, which does not contain soy protein isolate. [Invention 130] A fatty tissue replica according to Invention 128, which does not contain soy protein concentrate. [Invention 131] A replica of adipose tissue according to Invention 128, which does not contain soy protein. [Invention 132] A replica of adipose tissue according to Invention 131, containing less than 5% carbohydrates. [Invention 133] A tofu-free adipose tissue replica as described in Invention 128. [Invention 134] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain tofu or wheat gluten. [Invention 135] A replica of adipose tissue according to any one of inventions 105 to 123, which does not contain soy protein or wheat gluten. [Invention 136] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain livestock products and contains less than 5% carbohydrates. [Invention 137] A fatty tissue replica according to any one of inventions 105 to 123, containing less than 1% cellulose. [Invention 138] A fatty tissue replica according to any one of inventions 105 to 123, containing less than 5% insoluble carbohydrates. [Invention 139] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain soy protein and contains less than 1% cellulose. [Invention 140] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain soy protein and contains less than 5% insoluble carbohydrates. [Invention 141] A fatty tissue replica according to any one of inventions 105 to 123, which does not contain wheat gluten and contains less than 1% cellulose. [Invention 142] A diabetic tissue replica according to any one of inventions 105 to 123, which does not contain wheat gluten and contains less than 5% insoluble carbohydrates. [Invention 143] A connective tissue replica comprising protein components containing one or more isolated and purified proteins, wherein the protein components assemble to construct a structure that approximates the texture and appearance of connective tissue or skin. [Invention 144] The connective tissue replica according to Invention 143, wherein the protein is derived from a non-animal source. [Invention 145] The connective tissue replica according to Invention 143, wherein the non-animal source is a plant source. [Invention 146] The connective tissue replica according to Invention 143, wherein the non-animal source is genetically modified yeast or bacteria. [Invention 147] The connective tissue replica according to Invention 143, wherein one or more of the isolated proteins make up 50% by weight or more of the protein content. [Invention 148] The connective tissue replica according to Invention 143, wherein the isolated and purified protein makes up 90% or more of the protein by weight. [Invention 149] The connective tissue replica according to Invention 143, wherein each of the one or more isolated proteins is isolated and purified separately. [Invention 150] The one or more isolated proteins mentioned above include hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, translation elongation factor, ribo A connective tissue replica according to Invention 143, selected from the group consisting of -1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), protinoplast, secarin, extensin, wheat gluten, zein, any seed storage protein, oleosin, caloleosin, steroleosin or other oil proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin. [Invention 151] The connective tissue replica according to Invention 150, wherein one or more isolated and purified proteins are prolamin family proteins. [Invention 152] The connective tissue replica according to Invention 150, wherein the one or more isolated and purified proteins are zein. [Invention 153] The connective tissue replica according to Invention 143, wherein the aforementioned protein is suspended in a gel. [Invention 154] The connective tissue replica according to Invention 153, wherein the gel contains isolated and purified cross-linking enzymes. [Invention 155] The connective tissue replica according to Invention 154, wherein the isolated and purified cross-linking enzyme is selected from the group consisting of transglutaminase, lysyl oxidase, and amine oxidase. [Invention 156] The connective tissue replica according to Invention 155, wherein the isolated and purified cross-linking enzyme is transglutaminase. [Invention 157] The connective tissue replica according to Invention 143, wherein the aforementioned protein components form fibers. [Invention 158] The connective tissue replica according to Invention 157, wherein the aforementioned fibers are produced by an extrusion method. [Invention 159] The connective tissue replica according to Invention 157, wherein the aforementioned fibers are stabilized by protein crosslinking. [Invention 160] The connective tissue replica according to Invention 157, wherein the aforementioned fibers contain isolated and purified cross-linking enzymes. [Invention 161] The connective tissue replica according to Invention 160, wherein the isolated and purified cross-linking enzyme is selected from the group consisting of transglutaminase, lysyl oxidase, and amine oxidase. [Invention 162] The connective tissue replica according to Invention 161, wherein the isolated and purified cross-linking enzyme is transglutaminase. [Invention 163] a) Muscle replicas, b) Adipose tissue replica, c) Connective tissue replicas and A meat substitute product containing, A meat substitute product in which the muscle replica, adipose tissue replica, and / or connective tissue replica are made in a manner that approximates the body structure of meat. [Invention 164] The meat substitute product according to Invention 163, comprising two or more muscle replicas, adipose tissue replicas, and connective tissue replicas. [Invention 165] (i) The muscle replica accounts for 40 to 90% by weight of the product, (ii) The adipose tissue replica accounts for 1 to 60% by weight of the product, and (iii) The connective tissue replica accounts for 1 to 30% by weight of the product, according to Invention 163. [Invention 166] a) 60-90% water and b) 5-30% protein content, c) 1-20% fat or fat replica and Includes, The meat substitute product according to Invention 163, wherein the protein component comprises one or more isolated and purified plant proteins. [Invention 167] The meat substitute product according to Invention 166, wherein the protein is derived from a non-animal source. [Invention 168] The meat substitute product according to Invention 167, wherein the non-animal source is a plant source. [Invention 169] The meat substitute product according to Invention 167, wherein the non-animal source is genetically modified yeast or bacteria. [Invention 170] The meat substitute product according to Invention 163, wherein 50% by weight or more of the protein content consists of one or more isolated and purified proteins. [Invention 171] The meat substitute product according to Invention 170, wherein each of the one or more isolated proteins is isolated and purified separately from different plant species. [Inquiry 172] One or more of the isolated proteins are hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, flavohemoglobin, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, actin, translation elongation factor, A meat substitute product according to Invention 170, selected from the group consisting of ribeye-1,5-bisphosphate carboxylase oxygenase (rubisco), ribeye-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), protinoplast, secalin, extensin, wheat gluten, zein, any seed storage protein, oleosin, caloleosin, steroleosin or other oil proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin. [Invention 173] The meat substitute product according to Invention 163, further comprising one or more isolated and purified iron-containing proteins. [Invention 174] The meat substitute product according to Invention 173, wherein the one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin, and flavohemoglobin. [Invention 175] The meat substitute composition according to Invention 174, wherein the iron-containing protein comprises an amino acid sequence having at least 70% homology to SEQ ID NO: 1. [Invention 176] A meat substitute product according to any one of Inventions 163 to 175, which does not contain methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum. [Invention 177] A meat substitute product according to Invention 176, containing less than 1% wheat gluten. [Invention 178] A meat substitute product according to Invention 177, which does not contain wheat gluten. [Invention 179] A meat substitute product according to Invention 178, which does not contain soy protein isolate. [Invention 180] A meat substitute product according to Invention 178, which does not contain soy protein concentrate. [Invention 181] A meat substitute product according to Invention 178, which does not contain soy protein. [Invention 182] A meat substitute product according to Invention 181, containing less than 5% carbohydrates. [Invention 183] A meat substitute product according to Invention 178, which does not contain tofu. [Invention 184] A meat substitute product according to any one of inventions 163 to 175, which does not contain tofu or wheat gluten. [Invention 185] A meat substitute product according to any one of inventions 163 to 175, which does not contain soy protein and wheat gluten. [Invention 186] A meat substitute product according to any one of inventions 163 to 175, which does not contain livestock products and contains less than 5% carbohydrates. [Invention 187] A meat substitute product according to any one of inventions 163 to 175, containing less than 1% cellulose. [Invention 188] A meat substitute product according to any one of inventions 163 to 175, containing less than 5% insoluble carbohydrates. [Invention 189] A meat substitute product according to any one of Inventions 163 to 175, which does not contain soy protein and contains less than 1% cellulose. [Invention 190] A meat substitute product according to any one of Inventions 163 to 175, which does not contain soy protein and contains less than 5% insoluble carbohydrates. [Invention 191] A meat substitute product according to any one of Inventions 163 to 175, which does not contain wheat gluten and contains less than 1% cellulose. [Invention 192] A meat substitute product according to any one of Inventions 163 to 175, which does not contain wheat gluten and contains less than 5% insoluble carbohydrates. [Invention 193] A food product containing one or more isolated and purified iron-containing proteins, formulated for consumption by animals. [Invention 194] The food according to Invention 193, wherein one or more isolated and purified iron-containing proteins are derived from a non-animal source. [Invention 195] The food according to Invention 194, wherein the non-animal source is a plant source. [Invention 196] The food according to Invention 195, wherein the plant source comprises one or more species of leguminous plants. [Invention 197] The meat substitute product according to Invention 196, wherein the one or more leguminous plants are soybeans or pea plants. [Invention 198] The food according to Invention 194, wherein the non-animal source is genetically modified yeast or bacteria. [Invention 199] The food according to Invention 193, wherein the iron-containing protein is selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3 and cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliated myoglobin and flavohemoglobin. [Invention 200] The food according to Invention 193, wherein the iron-containing protein comprises an amino acid sequence having at least 70% homology to SEQ ID NO: 1. [Invention 201] A food according to any one of Inventions 193 to 200, which does not contain methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum. [Invention 202] A food according to Invention 201, containing less than 1% wheat gluten. [Invention 203] A food product according to Invention 202, which does not contain wheat gluten. [Invention 204] A food product according to Invention 203, which does not contain soy protein isolate. [Invention 205] A food product according to Invention 203, which does not contain soy protein concentrate. [Invention 206] A food product according to Invention 203, which does not contain soy protein. [Invention 207] A food according to Invention 206, containing less than 5% carbohydrates. [Invention 208] A food product according to Invention 203, which does not contain tofu. [Invention 209] A food according to any one of Inventions 193 to 200, which does not contain tofu or wheat gluten. [Invention 210] A food according to any one of Inventions 193 to 200, which does not contain soy protein and wheat gluten. [Invention 211] A food according to any one of Inventions 193 to 200, which does not contain livestock products and contains less than 5% carbohydrates. [Invention 212] A food according to any one of inventions 193 to 200, containing less than 1% cellulose. [Invention 213] A food according to any one of Inventions 193 to 200, containing less than 5% insoluble carbohydrates. [Invention 214] A food according to any one of Inventions 193 to 200, which does not contain soy protein and contains less than 1% cellulose. [Invention 215] A food according to any one of Inventions 193 to 200, which does not contain soy protein and contains less than 5% insoluble carbohydrates. [Invention 216] A food according to any one of Inventions 193 to 200, which does not contain wheat gluten and contains less than 1% cellulose. [Inquiry 217] A food according to any one of Inventions 193 to 200, which does not contain wheat gluten and contains less than 5% insoluble carbohydrates. [Invention 218] a) A step of isolating and purifying one or more types of proteins, b) The step of assembling one or more of the aforementioned proteins to construct a body structure that approximates the body structure of meat. A method for preparing a meat substitute composition containing [a specific ingredient]. [Invention 219] a) A step of isolating and purifying one or more types of proteins, b) The step of assembling one or more of the aforementioned proteins to construct a body structure that approximates the body structure of skeletal muscle. A method for creating muscle tissue replicas, including [specific details omitted]. [Invention 220] a) A step of isolating and purifying one or more types of proteins, b) A step of preparing a solution containing one or more types of proteins, c) A step of emulsifying one or more types of fat in the solution, d) A step of stabilizing the solution in a gelled emulsified state with one or more crosslinking agents. A method for creating adipose tissue replicas, including [specific details omitted]. [Invention 221] a) A step of isolating and purifying one or more types of proteins, b) A step of precipitating one or more of the aforementioned proteins Includes, A method for producing a connective tissue replica, wherein the precipitation step generates one or more types of proteins that form a body structure similar to the body structure of connective tissue. [Claim 222] The aforementioned precipitation step, a) A step of dissolving one or more types of proteins in a first solution, b) The step of pushing the first solution into the second solution, Includes, c) The method according to Invention 221, wherein the one or more types of proteins are insoluble in the second solution, and the extrusion step induces precipitation of the one or more types of proteins. [Sequence Listing Free Text]

[0390] Sequence ID 1: Synthetic polypeptide Sequence ID 2: Synthetic polypeptide Sequence ID 3: Synthetic polypeptide

Claims

1. (a) a muscle replica comprising a heme-containing protein, at least one sugar, and at least one sulfur compound; and (b) Adipose tissue replica comprising at least one vegetable oil and denatured plant protein. A meat replica product that includes, The aforementioned meat replica contains 0.01 to 5% by weight of heme-containing protein. The heme-containing protein is derived from a non-animal source. The aforementioned meat replica product.

2. (i) The muscle replica accounts for 40 to 90% by weight of the meat replica product, and (ii) The adipose tissue replica accounts for 1 to 60% by weight of the meat replica product, according to claim 1.

3. The meat replica product according to claim 1 or 2, wherein the denatured plant protein comprises one or more non-heme-containing proteins.

4. Each of the one or more non-heme-containing proteins mentioned above is derived from a different plant species. The one or more non-heme-containing proteins mentioned above include ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose diphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, translation elongation factor, ribulose-1,5-diphosphate carboxylase oxygenase (rubisco), and ribulose-1,5-diphosphate carboxylase oxygenase. Selected from the group consisting of nase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, bicillin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin protein, protinoplast, secarin, extensin, wheat gluten, zein, seed storage protein, oleosin, caloleosin, steroleosin or other oil proteins, plant storage protein A, plant storage protein B, and mung seed storage 8S globulin, The one or more non-heme-containing proteins mentioned above are isolated. The meat replica product according to claim 3.

5. The aforementioned meat replica product, (a) Not containing one or more of the following: methylcellulose, carrageenan, caramel coloring, konjac powder, gum arabic, and acacia gum; (b) containing less than 1% by weight of wheat gluten; (c) Does not contain wheat gluten; (d) Not containing one or more of the following: soy protein isolate, soy protein concentrate, or tofu; (e) Contains less than 5% by weight of carbohydrates; (f) Characterized by one or more of the following: not containing tofu, not containing soy protein, containing less than 1% by weight of cellulose, containing less than 5% by weight of insoluble carbohydrates, or not containing wheat gluten; (g) Contains no livestock products and less than 5% by weight of carbohydrates; or (h) Contains no wheat gluten and less than 5% by weight of insoluble carbohydrates. A meat replica product according to any one of claims 1 to 4.

6. (a) 60-90% water; (b) 5-30% protein content; and (c) 1-20% fat Includes, The denatured plant protein comprises one or more isolated plant proteins. A meat replica product according to any one of claims 1 to 5.

7. The meat replica product according to claim 1 or 2, wherein the denatured plant protein is an oil protein.

8. The meat replica product according to claim 7, wherein the oil protein is selected from the group consisting of oleosin, caloleosin, steroleosin, and combinations thereof.

9. The meat replica product according to any one of claims 1 to 8, wherein the meat replica product further includes a connective tissue replica.

10. The meat replica product according to claim 9, wherein the connective tissue replica comprises precipitated plant protein.

11. The adipose tissue replica is derived from a non-animal source; The adipose tissue replica is in a suspended state; or Adipose tissue replicas further contain cross-linking enzymes, A meat replica product according to any one of claims 1 to 10.

12. The meat replica product according to any one of claims 1 to 11, wherein the heme-containing protein is selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, cleaved 2 / 2 globin, HbN, cyanoglobin, HbO, Glb3, cytochrome, Hell's Gate globin I, bacterial hemoglobin, ciliary myoglobin, and flavohemoglobin.

13. The meat replica product according to any one of claims 1 to 12, wherein the meat replica product does not contain any animal-derived protein.

14. The meat replica product according to any one of claims 1 to 13, wherein the meat replica product approximates the body structure of ground meat or approximates the body structure of a beef fillet.

15. The meat replica product according to claim 1 or 2, wherein the denatured plant protein is isolated.

16. The meat replica product according to claim 15, wherein the denatured plant protein is purified.

17. The meat replica product according to any one of claims 1 to 16, wherein the one or more vegetable oils are selected from the group consisting of corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flaxseed oil, algal oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, and rice bran oil.

18. The meat replica product according to any one of claims 1 to 17, wherein the meat replica product generates the aroma of beef during cooking.

19. The meat replica product according to any one of claims 1 to 18, wherein the meat replica product comprises vegetable protein, fruit protein, nut protein, grain protein, algae protein, bacterial protein, or fungal protein.

20. The muscle replica product according to any one of claims 1 to 19, wherein the muscle replica includes asymmetric fibers, spun fibers, or extruded fibers, or includes isotropically arranged fibers.

21. The meat replica product according to any one of claims 1 to 20, wherein the meat replica product is a beef replica product.

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