DK2943072T3 - Fremgangsmåder og sammensætninger til påvirkning af smags- og aromaprofilen af forbrugsvarer - Google Patents

Fremgangsmåder og sammensætninger til påvirkning af smags- og aromaprofilen af forbrugsvarer Download PDF

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DK2943072T3
DK2943072T3 DK14737766.7T DK14737766T DK2943072T3 DK 2943072 T3 DK2943072 T3 DK 2943072T3 DK 14737766 T DK14737766 T DK 14737766T DK 2943072 T3 DK2943072 T3 DK 2943072T3
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Denmark
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protein
flavor
heme
meat
inhibitory
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DK14737766.7T
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Rachel Fraser
Patrick O'reilly Brown
Jessica Karr
Celeste Holz-Schietinger
Elysia Cohn
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Impossible Foods Inc
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=53675762&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2943072(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from US13/941,211 external-priority patent/US20140220217A1/en
Application filed by Impossible Foods Inc filed Critical Impossible Foods Inc
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Publication of DK2943072T3 publication Critical patent/DK2943072T3/da

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Claims (18)

1. Køderstatning omfattende: a) et hæmholdigt protein; og b) mindst to smagsprækursormolekyler valgt fra gruppen bestående af glucose, fructose, ribose, arabinose, glucose-6-phosphat, fructose-6-phosphat, fructose-1,6-diphosphat, maltose, galactose, lactose, xylose, sucrose, maltodextrin, thiamin, cystein, cystin, et cysteinsulfoxid, allicin, selenocystein, methionin, isoleucin, leucin, lysin, phenylalanin, threonin, tryptophan, 5-hydroxytryptophan, valin, arginin, histidin, alanin, asparagin, aspartat, glutamat, glutamin, glycin, prolin, serin og tyrosin; hvor køderstatningen bibringes en smag og lugt af kød under tilberedningsprocessen.
2. Køderstatning ifølge krav 1, i hvilken det hæmholdige protein er et hæmholdigt planteprotein, et hæmholdigt pattedyrsprotein, et hæmholdigt gæreller filamentøst svampeprotein, eller et hæmholdigt bakterie- eller archealprotein.
3. Køderstatning ifølge krav 1 eller krav 2, i hvilken det hæmholdige protein er et leghæmoglobin, eventuelt et leghæmoglobin fra sojabønne, alfalfa, lupin, favabønne, ært, vignabønne eller sød lupin.
4. Køderstatning ifølge ethvert af de foregående krav, i hvilken det hæmholdige protein er rekombinant fremstillet, kemisk syntetiseret eller translateret in vitro.
5. Køderstatning ifølge ethvert af de foregående krav, i hvilken det hæmholdige protein indeholder en aminosyresekvens med mindst 80% sekvensidentitet med et polypeptid angivet i SEQ ID NOs: 1-26.
6. Køderstatning ifølge ethvert af de foregående krav, i hvilken det hæmholdige protein er isoleret.
7. Køderstatning ifølge ethvert af de foregående krav, i hvilken det hæmholdige protein er isoleret og renset.
8. Køderstatning ifølge ethvert af de foregående krav, yderligere indeholdende en olie af næringsmiddelkvalitet, et krydderi middel, et smagsmiddel, et protein, et proteinkoncentrat, et emulgeringsmiddel, et geleringsmiddel eller en fiber.
9. Køderstatning ifølge ethvert af de foregående krav, i hvilken køderstatningen er fri for animalske produkter.
10. Køderstatning ifølge ethvert af de foregående krav, i hvilken smagen og lugten af kød er smagen og lugten af oksekød.
11. Fremgangsmåde til bibringelse af en oksekødslignende smag til en køderstatning, omfattende kontakt mellem køderstatningen og en smagsgivende sammensætning, hvilken smagsgivende sammensætning omfatter: i) et hæmholdigt protein; og ii) mindst to smagsprækursormolekyler valgt fra gruppen bestående af glucose, fructose, ribose, arabinose, glucose-6-phosphat, fructose-6-phosphat, fructose-1,6-diphosphat, maltose, galactose, lactose, xylose, sucrose, maltodextrin, thiamin, cystein, cystin, et cysteinsulfoxid, allicin, selenocystein, methionin, isoleucin, leucin, lysin, phenylalanin, threonin, tryptophan, 5-hydroxytryptophan, valin, arginin, histidin, alanin, asparagin, aspartat, glutamat, glutamin, glycin, prolin, serin og tyrosin; hvor der efter opvarmning af køderstatningen sammen med den smagsgivende sammensætning bibringes en oksekødslignende smag til køderstatningen.
12. Fremgangsmåde ifølge krav 11, ved hvilken det hæmholdige protein er et hæmholdigt planteprotein, et hæmholdigt pattedyrsprotein, et hæmholdigt gær eller filamentøst svampeprotein eller et hæmholdigt bakterie- eller archealprotein.
13. Fremgangsmåde ifølge krav 11 eller 12, ved hvilken det hæmholdige protein er et leghæmoglobin, fortrinsvis et leghæmoglobin fra sojabønne, alfalfa, lupin, favabønne, ært, vignabønne eller sød lupin.
14. Fremgangsmåde ifølge ethvert af kravene 11 - 13, ved hvilken det hæmholdige protein fremstilles rekombinant, syntetiseres kemisk eller transskriberes og translateres in vitro.
15. Fremgangsmåde ifølge ethvert af kravene 11 - 14, ved hvilken det hæmholdige protein indeholder en aminosyresekvens med mindst 80% sekvensidentitet med et polypeptid angivet i SEQ ID NOs: 1-26.
16. Fremgangsmåde ifølge ethvert af kravene 11-15, ved hvilken det hæmholdige protein isoleres.
17. Fremgangsmåde ifølge ethvert af kravene 11-16, ved hvilken det hæmholdige protein isoleres og renses.
18. Fremgangsmåde ifølge ethvert af kravene 11-17, ved hvilken køderstatningen er fri for animalske produkter.
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