RU2019128577A - Способы и композиции для воздействия на профиль вкуса и аромата пригодных к потреблению веществ - Google Patents

Способы и композиции для воздействия на профиль вкуса и аромата пригодных к потреблению веществ Download PDF

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RU2019128577A
RU2019128577A RU2019128577A RU2019128577A RU2019128577A RU 2019128577 A RU2019128577 A RU 2019128577A RU 2019128577 A RU2019128577 A RU 2019128577A RU 2019128577 A RU2019128577 A RU 2019128577A RU 2019128577 A RU2019128577 A RU 2019128577A
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food flavoring
composition
acid
oil
heme
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RU2019128577A
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Рэйчел ФРЕЙЗЕР
Патрик О`Рейлли БРАУН
Джессика КАРР
Челесте ХОЛЬЦ-ШИТИНГЕР
Элисия КОН
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Импоссибл Фудз Инк.
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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=RU2019128577(A) "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 Импоссибл Фудз Инк. filed Critical Импоссибл Фудз Инк.
Publication of RU2019128577A publication Critical patent/RU2019128577A/ru

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/22—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Claims (46)

1. Композиция пищевой вкусовой добавки, содержащая:
высоко конъюгированное гетероциклическое кольцо, образующее комплекс с ионом железа; и
один или более вкусовых предшественников, выбранных из группы, состоящей из глюкозы, фруктозы, рибозы, арабинозы, глюкозы-6-фосфата, фруктозы-6-фосфата, фруктозы-1,6-дифосфата, инозита, мальтозы, сахарозы, мальтодекстрина, гликогена, связанного с нуклеотидом сахара, мелассы, лецитина, инозина, инозинмонофосфата (ИМП), гуанозинмонофосфата (ГМП), пиразина, аденозинмонофосфата (АМФ), молочной кислоты, янтарной кислоты, гликолевой кислоты, тиамина, креатина, пирофосфата, масла из водорослей, сафлорового масла, льняного масла, масла рисовых отрубей, хлопкового масло, кокосового масла, масла манго, цистеиа метионина, изолейцина, лейцина, лизина, фенилаланина, треонина, триптофана, валина, аргинина, гистидина, аланина, аспарагина, аспартата, глютамата, глутамина, глицина, пролина, серина, тирозина, глутатиона, производного аминокислоты, гидролизата белка, экстракта солода, экстракта дрожжей и пептона.
2. Композиция пищевой вкусовой добавки по п.1, где высоко конъюгированное гетероциклическое кольцо, образующее комплекс с ионом железа, выбрано из группы, состоящей из функциональной группы гема, порфирина, порфириногена, коррина, корриноида, хлорина, бактериохорофилла, корфина, хлорофиллина, бактериохлорина и группы изобактериохлорина, образующих комплекс с ионом железа.
3. Композиция пищевой вкусовой добавки по п.2, где функциональная группа гема представляет собой гем-содержащий белок, функциональную группу гема связанную с не-пептидным полимером; или функциональную группу гема, связанную с твердой матрицей.
4. Композиция пищевой вкусовой добавки по п.3, где гем-содержащий белок представляет собой растительный или грибной, или архейный, или бактериальный гем-содержащий белок.
5. Композиция пищевой вкусовой добавки по п.3 или 4, где гем-содержащий белок представляет собой не симбиотический гемоглобин.
6. Композиция пищевой вкусовой добавки по п.3 или 4, где гем-содержащий белок представляет собой леггемоглобин.
7. Композиция пищевой вкусовой добавки по п.6, где леггемоглобин представляет собой сою, люцерну, люпин, фасоль, горох, коровий горох или люпин.
8. Композиция пищевой вкусовой добавки по любому из пп.4-7, где гем-содержащий белок рекомбинантно продуцируется, химически синтезируется или транскрибируется и транслируется in vitro.
9. Композиция пищевой вкусовой добавки по любому из пп.3-8, где гем-содержащий белок содержит аминокислотную последовательность, имеющую по меньшей мере 80% идентичность с последовательностью полипептида, представленной в SEQ ID NO: 1-26.
10. Композиция пищевой вкусовой добавки по любому из пп.3-8, где гем-содержащий белок выделен и очищен.
11. Композиция пищевой вкусовой добавки по п.1, где высоко конъюгированное гетероциклическое кольцо, образующее комплекс с ионом железа, представляет собой хлорид железа.
12. Композиция пищевой вкусовой добавки по любому из пп.1-11, где композиция пищевой вкусовой добавки содержит от двух до пятидесяти вкусовых предшественников.
13. Композиция пищевой вкусовой добавки по любому из пп.1-11, где композиция пищевой вкусовой добавки содержит от двух до сорока вкусовых предшественников.
14. Композиция пищевой вкусовой добавки по любому из пп.1-11, где композиция пищевой вкусовой добавки содержит от двух до тридцати пяти вкусовых предшественников.
15. Композиция пищевой вкусовой добавки по любому из пп.1-11, где композиция пищевой вкусовой добавки содержит от двух до десяти вкусовых предшественников.
16. Композиция пищевой вкусовой добавки по любому из пп.1-11, где композиция пищевой вкусовой добавки содержит от двух до шести вкусовых предшественников.
17. Композиция пищевой вкусовой добавки по любому из пп.1-11, где одну или более молекул вкусовых предшественников выбирают из группы, состоящей из глюкозы, рибозы, сахарозы, мальтозы, цистеина, производного цистеина, тиамина, лизина, производного лизина, глутаминовой кислоты, производного глютаминовой кислоты, ИМФ, ГМФ, молочной кислоты, мальтодекстрина, креатина, аланина, аргинина, аспарагина, аспартата, глутаминовой кислоты, глутамина, глицина, гистидина, изолейцина, лейцина, метионина, фенилаланина, пролина, треонина, триптофана, тирозина, валина, линолевой кислоты, лецитина и их смеси.
18. Композиция пищевой вкусовой добавки по любому из пп.1-17, дополнительно содержащая пищевое масло, приправу, вкусовое вещество, белок, концентрат белка, эмульгатор, гелеобразующий агент или волокно.
19. Композиция пищевой вкусовой добавки по любому из пп.1-18, где композиция пищевой вкусовой добавки представляет собой порошок или жидкую композицию.
20. Композиция пищевой вкусовой добавки по любому из пп.1-18, где композиция пищевой вкусовой добавки представляет собой основу для супа, основу для тушеного мяса, легкие закуски, бульонный порошок, бульонный кубик или вкусовой пакет.
21. Композиция пищевой вкусовой добавки по любому из пп.1-18, где композиция пищевой вкусовой добавки герметично запечатана в пакет или в упаковку для высыпания.
22. Композиция пищевой вкусовой добавки, содержащая:
гем-содержащий белок;
соединение, выбранное из глюкозы, рибозы, фруктозы, лактозы, ксилозы, арабинозы, глюкозо-6-фосфата, мальтозы и галактозы, и смеси двух или более из них;
соединение, выбранное из цистеина, цистина, тиамина, метионина и смесей двух или более из них; и
один или более растительных белков,
где приготовление композиции пищевой вкусовой добавки приводит к получению одного или нескольких ароматических соединений, которые имеют вкус подобный вкусу мяса.
23. Композиция пищевой вкусовой добавки по п.22, где гем-содержащий белок представляет собой глобин.
24. Композиция пищевой вкусовой добавки по п.22, где гем-содержащий белок содержит аминокислотную последовательность, имеющую по меньшей мере 80% идентичность с последовательностью полипептидом, представленной в SEQ ID NO. 1-26.
25. Композиция пищевой вкусовой добавки по любому из пп.22-24, содержащая 5 мМ цистеина.
26. Композиция пищевой вкусовой добавки по любому из пп.22-24, содержащая 10 мМ цистеина.
27. Композиция пищевой вкусовой добавки по любому из пп.22-26, содержащая 10 мМ или 20 мМ глюкозы или рибозы.
28. Композиция пищевой вкусовой добавки по любому из пп.22-27, содержащая 1 мМ или 2 мМ тиамина.
29. Композиция пищевой вкусовой добавки по любому из пп.22-28, дополнительно содержащая один или более из инозина, инозинмонофосфата (ИМФ), гуанозина, гуанозинмонофосфата (ГМФ) и аденозинмонофосфата (АМФ).
30. Композиция пищевой вкусовой добавки по любому из пп.22-29, дополнительно содержащая один или более из бета-каротина, альфатокоферола, кофейной кислоты, пропилгаллата и эпигаллокатехин галлата.
31. Композиция пищевой вкусовой добавки по любому из пп.22-30, дополнительно содержащая одно или более из растительного масла, масла водорослей, подсолнечного масла, кукурузного масла, соевого масла, пальмового масла, пальмоядрового масла, сафлорового масла, масла рисовых отрубей, хлопкового масла, оливкового масла, масла канолы, льняного масла, кокосового масла и масла манго.
32. Композиция пищевой вкусовой добавки по любому из пп.22-31, дополнительно содержащая одну или более из уксусной кислоты, молочной кислоты, гликолевой кислоты, лимонной кислоты, янтарной кислоты, винной кислоты, каприловой кислоты, каприновой кислоты, лауриновой кислоты, миристиновой кислоты, пальмитиновой кислоты, пальмитолеиновой кислоты, стеариновой кислоты, олеиновой кислоты, линолевой кислоты, альфа-линоленовой кислоты, гамма-линоленовой кислоты, арахидиновой кислоты, арахидоновой кислоты, бегеновой кислоты и эруковой кислоты.
33. Композиция пищевой вкусовой добавки по любому из пп.22-32, содержащая текстурированный растительный белок.
34. Композиция пищевой вкусовой добавки по любому из пп.22-33, где приготовление композиции пищевой вкусовой добавки приводит к получению по меньшей мере пяти ароматических соединений, которые имеют вкус подобный вкусу мяса.
35. Композиция пищевой вкусовой добавки по любому из пп.22-33, где приготовление композиции пищевой вкусовой добавки приводит к получению по меньшей мере десяти ароматических соединений, которые имеют вкус подобный вкусу мяса.
36. Композиция пищевой вкусовой добавки по любому из пп.22-33, где приготовление композиции пищевой вкусовой добавки приводит к получению по меньшей мере двадцати ароматических соединений, которые имеют вкус подобный вкусу мяса.
37. Композиция пищевой вкусовой добавки по любому из пп.22-36, где одно или более ароматических соединений содержат 2-метилфуран или 3,3'-дитиобис-2-метилфуран.
38. Композиция пищевой вкусовой добавки по любому из пп.22-36, где по меньшей мере два ароматических соединения выбраны из 2-метил-фурана, бис (2-метил-3-фурил) дисульфида, 2-пентил-фурана, 3,3'-дитиобис-2-метилфурана, 2,5-диметилпиразина, 2-метил-3-фурантиола, дигидро-3-(2Н)-тиофенона, 5-метил-2-тиофенкарбоксальдегида, 3-метил-2-тиофенкарбоксальдегида, 2-метилтиазола, диметилсульфида, деканала, 5-этилдигидро-2 (3H)-фуранона, дигидро-5-пентил-2 (3H)-фуранона, 2-октанона, (E,E)-3,5-октадиен-2-она, п-крезола и гексановой кислоты.
39. Композиция пищевой вкусовой добавки по любому из пп.22-38, где приготовление включает нагревание композиции пищевой вкусовой добавки при 150°С в течение от приблизительно 3 до приблизительно 5 минут.
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