WO2022109130A1 - Procédés de formation de produits alimentaires et compositions associées - Google Patents

Procédés de formation de produits alimentaires et compositions associées Download PDF

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Publication number
WO2022109130A1
WO2022109130A1 PCT/US2021/059878 US2021059878W WO2022109130A1 WO 2022109130 A1 WO2022109130 A1 WO 2022109130A1 US 2021059878 W US2021059878 W US 2021059878W WO 2022109130 A1 WO2022109130 A1 WO 2022109130A1
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WO
WIPO (PCT)
Prior art keywords
protein
composition
plant
gel
equal
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PCT/US2021/059878
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English (en)
Inventor
Phaedra RANDOLPH
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Spero Foods, Inc.
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Application filed by Spero Foods, Inc. filed Critical Spero Foods, Inc.
Publication of WO2022109130A1 publication Critical patent/WO2022109130A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Definitions

  • Plant-based substitutes of animal-based products are typically subpar in nutrition or taste, or are prohibitively expensive.
  • the majority of non-dairy milk substitutes consumed in the United States are soy and almond derived.
  • Almond milk has been postulated as driving the recent explosion of plant based milk interest in the United States. While almond milk has promoted adoption of plant based milks into the American diet, almonds remain an expensive ingredient to source.
  • the present disclosure provides methods of manufacturing and compositions of plantbased food products, including, for example, melting cheese replicas.
  • the plant-based products described herein may be efficiently produced, nutritionally dense, and have low resource intensity.
  • the disclosure provides a composition.
  • the composition can include a plant-based gel comprising a brittle gel and an elastic gel, wherein an amount of the brittle gel is greater than or equal to an amount of the elastic gel; and a protein isolate or protein powder derived from a non-animal source.
  • the composition can be a solid composition configured to soften at a temperature of greater than or equal to about 40 °C.
  • the composition comprises from about 1 weight percent (wt. %) and 10 wt. % of the plant-based gel.
  • the amount of the brittle gel is at least about twice that of the elastic gel.
  • the brittle gel is selected from the group consisting of agar-agar, low acyl gellan gum, locust bean gum, Kappa carrageenan, and combinations thereof.
  • the elastic gel is selected from the group consisting of high acyl gellan gum, Iota carrageenan, and combinations thereof.
  • the composition comprises less than 10 wt.% of the protein isolate or protein powder.
  • the protein isolate or protein powder is a plantbased protein isolate or protein powder.
  • the plant-based protein isolate or protein powder comprises a legume protein.
  • the legume protein is a mung bean protein.
  • the protein isolate or protein powder is a microbial-based protein.
  • the protein isolate or protein powder comprises a fungal protein.
  • the composition further comprises from about 10 wt.% to about 20 wt.% of an oil or fat.
  • the composition further comprises less than or equal to about 5 wt.% of a starch.
  • the composition further comprises a moisture content of less than or equal to about 80%.
  • the disclosure provides a composition.
  • the composition can include a plant-based gel; and a protein isolate or protein powder derived from a non-animal source.
  • the composition can be a solid composition comprising an internal striated structure or internal granular structure, and the solid composition can be configured to soften at a temperature of greater than or equal to about 40 °C.
  • the solid composition comprises the internal striated structure. In some embodiments, the solid composition comprises the internal granular structure. In some embodiments, the composition comprises less than 10 wt.% of the protein isolate or protein powder. In some embodiments, the protein isolate or protein powder is a plant-based protein isolate or protein powder. In some embodiments, the plant-based protein isolate or protein powder comprises a legume protein. In some embodiments, the legume protein is a mung bean protein.
  • the protein isolate or protein powder comprises a microbialbased protein. In some embodiments, the protein isolate or protein powder comprises a fungal protein. In some embodiments, the composition further comprises from about 10 wt.% to about 20 wt.% of an oil or fat. In some embodiments, the composition further comprises less than or equal to about 5 wt.% of a starch. In some embodiments, the composition further comprises a moisture content of less than or equal to about 80%.
  • the disclosure provides a method for forming a composition.
  • the method can include: (a) combining (i) a plant-based gel comprising a brittle gel and an elastic gel and (ii) a protein powder or protein isolate to form a first mixture, wherein an amount of the brittle gel is greater than or equal to an amount of the elastic gel; (b) mixing the first mixture with a liquid at a first temperature of greater than or equal to 80 °C to generate a second mixture; and (c) cooling the second mixture to a second temperature of less than or equal to 10 °C, to generate a solid composition configured to soften at a temperature of greater than or equal to about 40 °C.
  • the solid composition comprises from about 1 weight percent (wt. %) and 10 wt. % of the plant-based gel. In some embodiments, the amount of the brittle gel is at least about twice that of the elastic gel. In some embodiments, the brittle gel is selected from the group consisting of agar-agar, low acyl gellan gum, locust bean gum, Kappa carrageenan, and combinations thereof. In some embodiments, the elastic gel is selected from the group consisting of high acyl gellan gum, Iota carrageenan, and combinations thereof. [0013] In some embodiments, the solid composition comprises less than 10 wt.% of the protein isolate or protein powder.
  • the protein isolate or protein powder is a plant-based protein isolate or protein powder.
  • the plant-based protein isolate or protein powder comprises a legume protein.
  • the legume protein is a mung bean protein.
  • the protein isolate or protein powder comprises a microbial-based protein.
  • the protein isolate or protein powder comprises a fungal protein.
  • the method further comprises combining one or more of an oil or fat, starch, or any combination thereof with the plant-based gel and the protein isolate or protein powder. In some embodiments, the method further comprises, prior to (c), providing the second mixture to a mold. In some embodiments, the method further comprises mixing the first mixture and the liquid for about 5 minutes to 30 minutes.
  • An additional aspect of the disclosure provides a method for forming a composition.
  • the method can include: (a) combining (i) a plant-based gel and (ii) a protein powder or protein isolate to form a first mixture; (b) mixing the first mixture with a liquid at a first temperature of greater than or equal to 80 °C to generate a second mixture; (c) providing the second mixture to a mold in a layer pattern or a droplet pattern ; and (d) cooling the second mixture to a second temperature of less than or equal to 10 °C, to generate a solid composition.
  • the solid composition can comprise an internal striated structure or internal granular structure, and the solid composition can soften at a temperature of greater than or equal to about 40 °C.
  • the method comprises providing the second mixture to the mold in a layer pattern to generate the internal striated structure. In some embodiments, the method comprises providing the second mixture to the mold in a droplet pattern to generate the internal granular structure.
  • the brittle gel is selected from the group consisting of agar- agar, low acyl gellan gum, locust bean gum, Kappa carrageenan, and combinations thereof.
  • the elastic gel is selected from the group consisting of high acyl gellan gum, Iota carrageenan, and combinations thereof.
  • the solid composition comprises less than 10 wt.% of the protein isolate or protein powder.
  • the protein isolate or protein powder is a plant-based protein isolate or protein powder.
  • the plant-based protein isolate or protein powder comprises a legume protein.
  • the legume protein is a mung bean protein.
  • the protein isolate or protein powder comprises a microbialbased protein.
  • the protein isolate or protein powder comprises a fungal protein.
  • the method further comprises combining one or more of an oil or fat, starch, or any combination thereof with the plant-based gel and the protein isolate or protein powder.
  • the method further comprises mixing the first mixture and the liquid for about 5 minutes to 30 minutes.
  • FIGs. 1A - IF show example plant-based food products
  • FIGs. 2A - 2F show example plant-based food products
  • FIGs. 3A and 3B show example plant-based food products
  • FIG. 4 shows a computer system that is programmed or otherwise configured to implement methods provided herein.
  • the term “cheese,” as used herein, generally refers to a composition that is formed of curds of milk (e.g., dairy or non-dairy milk) or slurry (e.g., oilseed slurry).
  • the cheese may be a cheese replica (or cheese substitute). The cheese may not be naturally occurring.
  • brittle gel generally refers to a gel with a gel network that is weak and susceptible to breaking.
  • a brittle gel may be both firm and fragile.
  • a brittle gel may be grainy and crumble easily.
  • a brittle gel may crumble in the mouth and create a melt-in-the-mouth type mouthfeel.
  • Example brittle gels include agar, low acyl gellan, locust bean gum, and carrageenan.
  • elastic gel generally refers to a gel with strong gel network.
  • An elastic gel may be soft and pliable in nature.
  • an elastic gel may flex and bend in the mouth and may generate a chewy-type mouthfeel.
  • Example elastic gels may include agar combined with sugar, high acyl gellan gum, and gelatin.
  • protein isolate generally refers to a composition of a purified or isolated protein, or a mixture of purified or isolated proteins.
  • the protein isolate may have a protein concentration of greater than or equal to about 60%, 70%, 80%, 90%, 95%, or more. In some examples, the protein isolate has a protein concentration of greater than or equal to about 90%.
  • the protein isolate may be in a liquid or powder form.
  • protein powder generally refers to a powder that is mainly or substantially comprised of a protein or mixture of proteins.
  • the protein powder may have a protein concentration of greater than 60%, 70%, 80%, 90%, 95% or more.
  • the protein powder may be a protein concentrate powder and may have a protein concentration of greater than or equal to 80%.
  • the protein powder may be a protein isolate.
  • Plant-based food products and substitutes of animal-based products may be subpar in nutrition or taste, and/or may be prohibitively expensive to manufacture.
  • Examples of plantbased food products may include plant-based milks, yogurts, fermented beverages, cheeses, tofu- like products, or egg-like products.
  • the majority of non-dairy milk substitutes consumed in the United States are soy and almond derived. While almond milk has promoted adoption of plantbased milks into consumers’ diets, almonds remain an expensive ingredient to source. Plantbased milks and yogurts may be derived from other varieties of nuts, also rendering them expensive. Soy milk is a less expensive alternative to almond milk.
  • Another soy-based product that may be used as a substitute for animal-based products is tofu. Tofu may contain ample protein and minerals for adequate nutrition. However, consumers are becoming increasingly concerned about ingesting excess soy products.
  • Non-dairy cheese substitutes may be deficient in protein and micronutrients and may contain off-flavors that may make the product unpalatable.
  • non-dairy, oil-based cheese substitutes may be fundamentally different from dairy cheese in terms of composition, texture, and flavor, as they are generally formed via emulsions of oil and starch and/or protein isolates.
  • Palatable non-dairy nut-based cheese substitutes may be formed by blending nuts into a milk or paste and then fermenting and/or aging with bacteria. Such replacements may lack palatability due to nonstandard textures and may be limited to niche markets due to the high price point of nuts.
  • the present disclosure provides compositions comprising a plant-based gel and a protein isolate or protein powder.
  • the plant-based gel may comprise a brittle gel and an elastic cell.
  • An amount of the brittle gel may be greater than, equal to, or less than an amount of the elastic gel.
  • an amount of the brittle gel is greater than an amount of the elastic gel.
  • the composition may include a protein isolate, protein powder, or both.
  • the protein isolate or protein powder may be derived from a non-animal source (e.g., plant or microorganism based source).
  • the composition may be a solid composition configured to soften or that softens at a temperature above ambient (e.g., above about 20 °C). For example, the composition may soften at a temperature above 40 °C.
  • the composition may be a cheese-like composition or cheese replica.
  • compositions comprising a plantbased gel and a protein isolate or protein powder.
  • the composition may be a solid composition comprising an internal structure.
  • the internal structure may be a striated or granular structure.
  • the composition may include a protein isolate, protein powder, or both.
  • the protein isolate or protein powder may be derived from a non-animal source (e.g., plant or microorganism based source).
  • the composition may be a solid composition configured to soften or that softens at a temperature above ambient (e.g., above about 20 °C). For example, the composition may soften at a temperature above 40 °C.
  • the composition may be a cheese-like composition or cheese replica.
  • the food product may be a cheese-like or cheese replica product.
  • the cheese replica may not be derived from an animal, but may have one or more properties (e.g., nutritional value, protein content, texture, mouthfeel, etc.) that are similar, identical or substantially identical to cheese derived from an animal.
  • the cheese replica has the consistency or taste of chevre, camembert, mozzarella, cheddar, gouda, gorgonzola, blue, cream cheeses, or cheese cake type cheeses.
  • the cheese replica may have a protein content that is within 50%, 40%, 30%, 20%, 10%, or 5% of a protein content of animal-derived cheese.
  • the cheese product may be formed from a plant-based milk product.
  • the plant-based milk product may be curdled to form the cheese product.
  • the cheese product may comprise greater than or equal to about 1%, 2.5%, 5%, 10 %, 15 %, 20 %, 25 %, 30 %, 40 %, 50 %, 60 %, 70 %, 80 %, 90 %, 95%, or more oilseed material by weight.
  • the cheese product may comprise between about 10 % and 15 %, 10 % and 20 %, 10 % and 25 %, 10 % and 30 %, 10 % and 40 %, 10 % and 50 %, 10 % and 60 %, 10 % and 70 %, 10 % and 80 %, 10 % and 90 %, or 10 % and 95 % oilseed material by weight.
  • the cheese product may comprise less than or equal to about 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10 %, 5%, 2.5%, 1%, or less oilseed material by weight.
  • the cheese product does not contain oilseed materials.
  • the oilseed material is a squash seed and the cheese product comprises at least 20 % squash seed by dry weight.
  • the oilseed material is a sunflower seed and the cheese product comprises at least 20 % sunflower seed by dry weight.
  • the cheese product may comprise active or live cultures.
  • the live cultures may be probiotic cultures.
  • the live cultures may include yeast, fungal, or bacterial cultures.
  • the cheese product may be pasteurized and may not comprise live cultures (e.g., cultures are dead cultures).
  • the cheese product may further comprise one or more of plants, microorganisms or derivatives thereof, flavoring agents, gelling agents, thickening agents, coagulating agents, sweetening agents, fats and oils, protein isolates, protein powders, mineral supplements, preservatives, spices, herbs, animal-based products, or any combination thereof.
  • the cheese product may be a fresh, soft, semi-soft, or firm cheese.
  • the cheese product may have a moisture content of less than or equal to about 80%, 70%, 60%, 50%, 40%, 30%, 20%, or less by weight.
  • the cheese product may have a moisture content of greater than or equal to about 20%, 30%, 40%, 50%, 60%, 70%, 80%, or more by weight.
  • the cheese product may have a moisture content from about 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 60% to 70%, 60% to 80%, 60% to 90%, 70% to 80%, 70% to 90%, or 80% to 90% by weight.
  • the cheese product has a moisture content of less than or equal to about 80%.
  • the cheese product has a moisture content of less than or equal to about 60%.
  • a fresh cheese may be a naturally curdled cheese. The naturally curdled cheese may undergo fermentation to alter the flavor and/or texture profile to create a fresh cheese replica.
  • the fresh cheese may have a moisture content of greater than or equal to about 60 %, 65 %, 70 %, 75 %, 80 %, or greater.
  • the fresh cheese may have a moisture content between 60 % and 65 %, 60 % and 70 %,60 % and 55 %, or 60 % and 80 %.
  • the cheese product is a fresh cheese and has a moisture content of greater than or equal to 60 % by weight.
  • the fresh cheese product may be a feta, queso fresco, cotija, mozzarella, oaxaca, panela, halloumi, paneer, farmer’s cheese, queso bianco, creme fraiche, fromage blac, ricotta, mascarpone, goumay cottage cheese, quarch, chevre, or any other soft cheese replica.
  • the soft cheese product may have a moisture content of between about 20 % and 30 %, 30 % and 40 %, 40 % and 50 %, 50 % and 52 %, 50 % and 55 %, 50 % and 57 %, 50 % and 60 %, 60 % and 70 % or 70 % and 75 %.
  • the cheese product is a soft cheese product and has a moisture content of between about 50 % and 60 % by weight.
  • a soft cheese product may be a havarti, munster, port salut, brie, camembert, cream cheese, gorgonzola, Neufchatel, livard, or any other type of soft cheese replica.
  • the semi-soft cheese product may have a moisture content between about 30 % and 35 %, 35 % and 45 %, 45 % and 46 %, 45 % and 47 %, 45 % and 48 %, 45 % and 49 %, or 45 % and 50 %.
  • the cheese product is a semi-soft cheese product and has a moisture content between about 45 % and 50 % by weight.
  • the semi-soft cheese product may be a mozzarella, oka, lappi, jack, port salut, saint paulin, or any other semi-soft cheese replica.
  • the firm cheese product may have a moisture content between about 10 % and 20%, 20 % and 25 %, 25 % and 30 %, 30 % and 35 %, 35 % and 36 %, 35 % and 37 %, 35 % and 38 %, 35 % and 39 %, 35 % and 40 %, 35 % and 41 %, 35 % and 42 %, 35 % and 43 %, 35 % and 44 %, 35 % and 45 %, or 45 % and 50 %.
  • the cheese product is a firm cheese product and has a moisture content of between about 35 % and 45 %.
  • the firm cheese may be a cheddar (e.g., a cheddar-like product), parmesan, blue cheese, pecorino, romano, swiss, gouda, doolin, grana, gruyere, or any other hard cheese replica.
  • the cheese product may further comprise protein.
  • the protein may be provided from the oilseed material. Alternatively, or in addition to, the protein may be an additional ingredient such as a protein isolate or protein powder.
  • the protein isolate or protein powder may be a plantbased protein isolate or powder.
  • the protein isolate or protein powder may be a grain protein, seed protein, legume protein, vegetable protein, fungal protein, microbial protein, or any combination thereof.
  • the protein isolate or protein powder may comprise a legume protein isolate or protein powder.
  • the protein isolate or protein powder may be a legume protein isolate or legume protein powder.
  • the protein isolate or protein powder is a mung bean isolate or mung bean protein powder.
  • the protein isolate is a seed protein isolate.
  • the protein isolate is a vegetable protein isolate.
  • the protein isolate may be a lab grown protein source (e.g., from synthetically grown muscle tissue, egg, or other animal based cell).
  • the added protein may also be a protein concentrate or a crude protein.
  • the protein isolate, protein concentrate, or crude protein may be derived from a seed, grain, or fungal source.
  • the composition may comprise greater than or equal to about 1%, 2%, 5%, 8%, 10%, 15%, 20%, 30%, 40%, 50%, or more protein isolate or protein powder by weight.
  • the composition may comprise less than or equal to about 50%, 40%, 30%, 20%, 10%, 8%, 5%, 2%, 1%, or less protein isolate or protein powder by weight.
  • the composition may comprise from about 1% to 2%, 1% to 5%, 1% to 8%, 1% to 10 %, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 2% to 5%, 2% to 8%, 2% to 10 %, 2% to 15%, 2% to 20%, 2% to 30%, 2% to 40%, 2% to 50%, 5% to 8%, 5% to 10 %, 5% to 15%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 8% to 10 %, 8% to 15%, 8% to 20%, 8% to 30%, 8% to 40%, 8% to 50%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 15% to 20%, 15% to 30%, 15% to 40%, 15% to 50%, 20% to 30%, 20% to 40%, 20% to 50%, 30% to 40%, 20% to 50%, 30% to 40%, 30% to 50%, or 40% to 50% protein isolate or protein powder by weight.
  • the composition comprises less than or equal to about 10 % protein isolate or protein powder by weight.
  • the protein may comprise greater than or equal to about 1%, 2%, 5%, 8%, 10%, 15%, 20%, 30%, 40%, 50% or more seed material by weight.
  • the protein may comprise greater than or equal to about 1%, 2%, 5%, 8%, 10%, 15%, 20%, 30%, 40%, 50% or more legumes, nuts, grains, or fatty fruit by weight.
  • the added protein may be provided to the food product as a powder, flour, or moist composition.
  • the added protein is derived from a lab grown source such as a fungal culture, bacterial culture, or synthetically produced animal cell (e.g., lab grown muscle tissue, egg protein, or other animal-type cell).
  • the added protein may be emulsified with an oil and/or a gelling agent.
  • the cheese product may have greater than or equal to about 1%, 2%, 3%, 4%, 5%, 6%, 8%, 10%, 12%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or more protein by caloric value.
  • the cheese product may have from about 1% to 2%, 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 8%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 1% to 80%, 1% to 90%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 8%, 2% to 10%, 2% to 15%, 2% to 20%, 2% to 25%, 2% to 30%, 2% to 40%, 2% to 50%, 2% to 60%, 2% to 70%, 2% to 80%, 2% to 80%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 8%, 3% to 10%, 3% to 15%, 3% to 20%, 3% to 25%, 3% to 30%, 3% to 40%, 3% to 50%, 3% to
  • the cheese product is a soft cheese and comprises greater than or equal to about 15 % protein by caloric value. In another example, the cheese product is a soft cheese product and comprises from about 15% to 50% protein by caloric value. In another example, the cheese product is thermoreversible (e.g., meltable) and/or a firm cheese and comprises greater than or equal to about 1.5% protein by caloric value. In another example, the cheese product is thermoreversible (e.g., meltable) and/or a firm cheese and comprises from about 1.5% to 90% protein by caloric value.
  • the cheese product may be a soft, firm, or hard cheese.
  • the cheese product may be thermoreversible (e.g., able to melt or soften) or non-thermoreversible (e.g., non-meltable).
  • the cheese product may comprise one or more starches.
  • the starches may mimic the behavior of casein and impart stretchability to the cheese product.
  • the starches may be plant-based starches such as vegetable starches (e.g., from potatoes, cassava, tubers, or winter squashes), legume starches (e.g., from beans, peas, lentils, etc.), and/or grain starches (e.g., from barley, com, rice, wheat, etc.).
  • the cheese product may comprise greater than or equal to about 2.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50% or more starch by weight.
  • the cheese product may comprise less than or equal to about 50%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 5%, 2.5%, or less starch by weight.
  • the cheese product may comprise from about 2.5% to 5%, 2.5% to 10%, 2.5% to 15%, 2.5% to 20%, 2.5% to 25%, 2.5% to 30%, 2.5% to 35%, 2.5% to 40%, or 2.5% to 50% starch by weight.
  • the cheese product may comprise less than or equal to about 5% starch by weight.
  • the cheese product may comprise less than or equal to about 10% starch by weight.
  • the starch may permit the cheese product to be thermoreversible (e.g., to melt). Alternatively, or in addition to, the cheese product may not be therm oreverible and may be consumed as a raw cheese (e.g., without heating).
  • the cheese product may undergo a phases change from solid or semi-solid to semi-solid or liquid, respectively, at a temperature of greater than or equal to about 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 70°C, 80°C, or higher.
  • the cheese replica will soften at temperatures greater than or equal to about 30 °C.
  • the cheese replica may begin to soften at a temperature greater than or equal to about 30 °C and will undergo a phase transition at temperature greater than or equal to about 50 °C. In another example, the cheese replica will soften at temperatures greater than or equal to about 40 °C. In another example, the cheese replica may begin to soften at a temperature greater than or equal to about 40 °C and will undergo a phase transition at temperature greater than or equal to about 60 °C.
  • the cheese product may undergo a phase change from solid or semi-solid to semi-solid or liquid, respectively, at a temperature from about 30°C to 35°C, 30°C to 40°C, 30°C to 45°C, 30°C to 50°C, 30°C to 55°C, 30°C to 60°C, 30°C to 70°C, or 30°C to 80°C.
  • the thermoreversible cheese replica may be thermoreversible for a select number of melting and solidification cycles. For example, the thermoreversible cheese may melt once, solidify, and then not melt again at a raised temperature.
  • the thermoreversible cheese replica may be thermoreversible for greater than or equal to 1, 2, 3, 4, 5, 6, 8, 10, 15, 20, 30, 40, 50, 100, or more melting and solidification cycles (e.g., via thermal cycling of the cheese replica).
  • the thermoreversible cheese product may include one or more gels or gelling agents.
  • the gel or gelling agent may provide thermoreverible properties to the cheese product.
  • the cheese product may mimic animal-milk based cheese products (e.g., mozzarella or cheddar cheese) in terms of stringiness, stretchiness, and rheology of the melted or softened cheese. Melting of the cheese product may generate a semi-solid or liquid phase (e.g., melted cheese) mouthfeel and structural integrity comparable to animal-milk based cheese products.
  • FIGs. 1A- 1F show example thermoreversible plant-based food products (e.g., cheeses).
  • FIG. 1A shows an example cheese product melted in a pan and demonstrating bubbling, dispersion, and rheology similar to a dairy -based cheese.
  • FIG. IB shows the stretchability and elasticity of the melted cheese product. The cheese product may maintain cohesion and thus permit stretching in a liquid (e.g., melted) state.
  • FIG. 1C demonstrates the stretchability of the liquid state cheese product as a portion of the cheese product is pulled away from another portion of the cheese product.
  • FIGs. ID and IE show examples of stir a liquid state cheese product in a pan. During stirring the elasticity of the cheese product permits the formation of stringy connections, demonstrating that cohesion and structural integrity are maintained as the cheese product stretches.
  • FIG. IE shows an example solid cheese product in a shredded configuration. The shredded cheese product may not be sticky and may not cake or clump.
  • the cheese product may include one or more plant-based gels.
  • the plant-based gel may include brittle gels, elastic gels, or combinations thereof.
  • the brittle gel may include agar- agar, low acyl gellan gum, locust bean gum, Kappa carrageenan, or any combination thereof.
  • the elastic gel may include high acyl gellan gum, Iota carrageenan, or any combination thereof.
  • the plant-based gel comprise an amount of brittle gel that is greater than, less than, or equal to an amount of elastic gel. In an example, the plant-based gel comprises an amount of brittle gel that is greater than an amount of elastic gel.
  • the plant-based gel may comprise a ratio of brittle gel to elastic gel that is greater than or equal to about 0.5, 1, 1.5, 2, 3, 4, 5, or more.
  • the plant-based gel may comprise a ratio of brittle gel to elastic gel that is less than or equal to about 5, 4, 3, 2, 1.5, 1, 0.5, or less.
  • the plant-based gel may comprise a ratio of brittle gel to elastic gel from about 0.5 to 1, 0.5 to 1.5, 0.5 to 2, 0.5 to 3, 0.5 to 4, 0.5 to 5, 1 to 1.5, 1 to 2, 1 to 3, 1 to 4, 1 to 5, 1.5 to 2, 1.5 to 3, 1.5 to 4, 1.5 to 5, 2 to 3, 2 to 4, 2 to 5, 3 to 4, 3 to 5, or 4 to 5.
  • the plant-based gel comprises a ratio of brittle gel to elastic gel of greater than or equal to about 2 (e.g., an amount of brittle gel is twice that of the elastic gel).
  • the plant-based gel may include one or more brittle gels and one or more elastic gels. The combination of a brittle gel and an elastic gel may generate a cheese product that mimics animal-milk based cheese products (e.g., mozzarella or cheddar cheese) in terms of stringiness, stretchiness, and rheology of the melted cheese.
  • the combination of a brittle gel and an elastic gel may, in combination with a plant-based protein, generate a semi-solid or liquid phase (e.g., softened or melted cheese) mouthfeel and structural integrity comparable to animal-milk based cheese products.
  • the cheese product may comprise greater than or equal to about 1%, 2%, 3%, 5%, 10%, 15%, 20%, 30%, or more plant-based gel by weight.
  • the cheese product may comprise less than or equal to about 30%, 20%, 15%, 10%, 5%, 3%, 2%, 1%, or less plant-based gel by weight.
  • the cheese product may comprise from about 1% to 2%, 1% to 3%, 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 2% to 3%, 2% to 5%, 2% to 10%, 2% to 15%, 2% to 20%, 2% to 30%, 3% to 5%, 3% to 10%, 3% to 15%, 3% to 20%, 3% to 30%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 30%, 10% to 15%, 10% to 20%, 10% to 30%, 15% to 20%, 15% to 30%, or 20% to 30% plantbased gel by weight.
  • the cheese product comprises from about 1% to 10% plantbased gel by weight.
  • Example compositions of thermoreversible cheeses are shown in Table 1. Table 1. Compositions of thermoreversible plant-based cheeses are shown in Table 1. Table 1. Compositions of thermoreversible plant-based cheeses
  • the cheese product may include one or more brittle gels.
  • a brittle gel may have a gel network that is weak and susceptible to breaking.
  • a brittle gel may be both firm and fragile.
  • a brittle gel may be grainy and crumble easily to generate a melt-in-the-mouth type mouthfeel.
  • the cheese product may include one or more brittle gels.
  • the cheese product may include less than or equal to 5 weight percent (wt.%) of one or more brittle gels. Table 2 provides a list of brittle gels.
  • the cheese product may include one or more elastic gels.
  • An elastic gel may have a gel network that is strong and pliable.
  • the elastic gel may be soft and pliable such that the elastic gel may flex and bend.
  • the elastic gel may impart a chewy-type mouthfeel.
  • Table 2 provides a list of elastic gels.
  • the cheese product includes a brittle gel and an elastic gel.
  • the cheese product includes at least to elastic gels.
  • the cheese product includes high acyl gellan gum as the elastic gel.
  • the cheese product may have a structure that mimics a structure of dairy or animalmilk based cheeses.
  • the cheese product when pulled apart, the cheese product may demonstrate layers or stringiness that mimics select cheeses such as mozzarella.
  • FIGs. 2A - 2F show example plant-based food products (e.g., cheese) with a layered or string-like structure. As the cheese product is pulled apart, the cheese product may include a striated structure similar to that of mozzarella.
  • the cheese product may mimic the curd-like structure of select dairy or animal-milk based cheeses, such as cheddar cheeses.
  • FIGs. 3A and 3B show example cheese products with a curd-like structure. As the cheese product in pulled apart, curdshaped formations may appear along the tear.
  • the cheese product may include microorganisms as a protein source.
  • the cheese product may include microorganisms for fermentation and flavoring of the cheese product.
  • Microorganism may include one or more fungi, yeast, and/or bacteria.
  • the fungi, yeast, and/or bacteria may include one or more of Arthrobacter arilaitensis, Arthrobacter bergerei, Arthrobacter globiformis, Arthrobacter nicotianae, Arthrobacter variabilis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudoIongum, Bifidobacterium thermophilum, Brachybacterium alimentarium, Brachybacterium tyrofermentans, Brevibacterium aurantiacum, Brevibacterium casei, Brevibacterium linens, Candida colliculosa, Candida kefyr, Candida krusei, Candida mycoderma, Candida utilis, Candida vini, Candida zeylanoides, Camobacterium
  • the microorganisms may add flavor, induce curdling, or ferment the plant-based food product.
  • the actions of the microorganisms may induce a color change in the food product.
  • the color change may be induced by degradation of phenolic and other pigmented molecular compounds.
  • the microorganisms may metabolize the phenolic and other pigmented (e.g., colorizing) compounds within the food product to alter the color of the food product.
  • a plant-based food product that has a grey, green, yellow, or brown color may be further fermented to generate a white or off-white color.
  • the product may be fermented to generate a reduction in color.
  • the product may reduce in color from grey to a lighter grey.
  • the white pigment of the food product may fully reflect and scatter substantially all visible wavelengths of light. Off-white color pigments may be slightly grey or yellow. Off-white food product may reflect and scatter greater than or equal to 99 %, 98 %, 97
  • Microorganisms that reduce pigments within the food product may include , include, but are not limited to Arthrobacter arilaitensis, Arthrobacter bergerei, Arthrobacter globiformis, Arthrobacter nicotianae, Arthrobacter variabilis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium pseudoIongum, Bifidobacterium thermophilum, Brachybacterium alimentarium, Brachybacterium tyrofermentans, Brevibacterium aurantiacum, Brevi
  • the plant-based food product may contain plant-derived flours.
  • the plant-based food product may comprise less than or equal to about 40 %, 35 %, 30 %, 25 %, 20 %, 15 %, 12 %, 10 %, 8 %, 6 %, 4 %, 2 %, 1 % or less plant-derived flours by weight.
  • the plant-based food product may contain a single type of flour or multiple types of flour.
  • the flour may include, but is not limited to, one or more of wheat flour, rice flour, com flour, com gluten, com bran, com starch, barley flour, sorghum flour, oat flour, potato flour, rye flour, tapioca starch, cassava starch, bacterial or fungus derived or produced starch, konjac, seaplant derived starch, or any combinations thereof.
  • the plant-derived flour may be a high protein flour.
  • a high protein flour may have greater than or equal to 5%, 10%, or 15% protein by caloric value.
  • the plant-based food product e.g., cheese product
  • the cheese product may comprise less than or equal to about 60 %, 50 %, 40 %, 30 %, 20 %, 15 %, 12 %, 10 %, 8 %, 6 %, 4 %, 2 %, 1 % or less added oil or fat by weight.
  • the cheese product may comprise greater than or equal to about 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 20%, 30%, 40%, 50%, 60%, or greater added oil or fat by weight.
  • the cheese product may comprise from about 1% to 2%, 1% to 4%, 1% to 6%, 1% to 8%, 1% to 10%, 1% to 12%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 2% to 4%, 2% to 6%, 2% to 8%, 2% to 10%, 2% to 12%, 2% to 15%, 2% to 20%, 2% to 30%, 2% to 40%, 2% to 50%, 2% to 60%, 4% to 6%, 4% to 8%, 4% to 10%, 4% to 12%, 4% to 15%, 4% to 20%, 4% to 30%, 4% to 40%, 4% to 50%, 4% to 60%, 6% to 8%, 6% to 10%, 6% to 12%, 6% to 15%, 6% to 20%, 6% to 30%, 6% to 40%, 6% to 50%, 6% to 60%, 8% to 10%, 8% to 12%, 6% to 15%, 6% to 20%, 6%
  • the cheese product comprises between 10% and 20% oil or fat by weight.
  • the cheese product may contain a single type of added oil or fat or multiple types of added oil or fat.
  • the added oil may include vegetable oil, palm fruit oil, coconut oil (e.g., solid or liquid), cottonseed oil, mango oil, rice bran oil, flaxseed oil, canola oil, olive oil, soybean oil, sunflower oil, safflower oil, wheat oil, corn oil, barley oil, fish oil, grain oil, legume oil, seed oil, nut oil, fruit oil, cacao oil, cocoa butter, microorganism (e.g., fungal, bacterial, or algal) derived or produced oils , or any combinations thereof.
  • vegetable oil palm fruit oil, coconut oil (e.g., solid or liquid), cottonseed oil, mango oil, rice bran oil, flaxseed oil, canola oil, olive oil, soybean oil, sunflower oil, safflower oil, wheat oil, corn oil, barley oil, fish oil, grain oil, legume oil, seed oil, nut oil, fruit oil, cacao oil, cocoa butter, microorganism (e.g., fungal, bacterial, or algal) derived or produced oils
  • the plant-based food product may contain one or more flavoring agents.
  • a flavoring agent may be a flavoring molecule or a flavoring precursor that combines with another material to generate a flavor.
  • Flavoring agents may include protein powders, cocoa powder, tea powders, coffee powders, legumes, grains, nuts or nut butters, chocolate, isolated molecular compounds, partially isolated molecular compounds, bacterial or fungus or seaplants in whole, derivatives, or by products thereof, plants or plant extracts or derivatives, or any combination thereof.
  • the flavoring agents may additionally comprise one or more salts. Salts may include sodium chloride, calcium sulfate, magnesium sulfate, calcium chloride, potassium chloride, or any combination thereof.
  • Flavoring agents can include spices, herbs vinegars, herbs, extracts, fruit juices, artificial flavoring or compounds, other plant, fungus, or bacteria matter, and the like.
  • the plant-based food product comprises jalapenos, garlic, sea salt, fruit juice, and other herbs as flavoring agents.
  • Flavoring molecules and flavoring precursors may include carbohydrates and sugars, nucleotides and nucleosides, free fatty acids, amino acids and amino acid isolates, vitamins and minerals, antioxidants, or any combination thereof.
  • Carbohydrates and sugars may include, but are not limited to, glucose, fructose, ribose, sucrose, arabinose, inositol, maltose, molasses, maltodextrin, glycogen, glycol, galactose, lactose, ribitol, amylose, amylopectin, xylose, or any combination thereof.
  • Nucleotides and nucleosides may include, but are not limited to, inosine, inosine monophosphate, guanosine, guanosine monophosphate, adenosine, adenosine monophosphate, or any combination thereof.
  • Free fatty acids may include, but are not limited to, arachidic acid, behenic acid, caprylic acid, capric acid, cerotic acid, erucic acid, lauric acid, linoleic acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, lignoceric acid, and any combination thereof.
  • Amino acids and amino acid isolates may include, but are not limited to, cysteine, cystine, cysteine sulfoxide, allicin, selenocystein, methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, 5 -hydroxytri ptophan, valine, arginine, histidine, alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, serine, tyrosine, taurine, or any combination thereof.
  • the plant-based food product may include one or more vitamins, minerals, and/or supplements.
  • Vitamins and minerals may include, but are not limited to retinol, retinal, betacarotene, thiamine, riboflavin, niacin, niacinamide, nicotinamide, riboside, pantothenic acid, pyridoxine, pyridoxamine, pyridoxal, biotin, folates, cyanocobalamin, hydroxocobalamin, methylcobalamin, adenosylcobalamin, ascorbic acid, cholecalciferol, ergocalciferol, tocopherols (e.g., alpha-tocopherol), tocotrienols, phylloquinone, menaquinones, potassium, chlorine, sodium, calcium, phosphorus, magnesium, iron, zinc, manganese, copper, iodine, chromium, molybdenum, selenium, co
  • Vitamin and mineral supplements may further include taurine, carnitine, sodium ascorbate, vitamin A acetate, vitamin B 12, vitamin D-3, vitamin E, beta-carotene, choline chloride, d-calcium pantothenate, folic acid, menodione sodium bisulfite complex, niacin supplement, pyridoxine hydrochloride, riboflavin supplement, thiamine minonitrate, calcium carbonate, calcium citrate, calcium iodate, cobalt carbonate, cobalt proteinate, copper proteinate, copper sulfate, ferrous sulfate, iron proteinate, manganese proteinate, manganese sulfate, potassium chloride, sodium selenite, zinc oxide, zinc proteinate, zinc sulfate, or any combination thereof.
  • Preservatives may include, but are not limited to, butylated hydroxyanisole, butylated hydroxytoluene, ethoxyquin, rosemary extract, sodium propionate, vitamin E, or any combination thereof.
  • Antioxidants may include, but are not limited to, beta-carotene, alpha-tocopherol, caffeic acid, propyl gallate, epigallocatechin gallate, or any combination thereof.
  • Nutritional supplements may include, but are not limited to curcumin, docosahexaenoic acid, beta-carotene, phenolic compounds, antioxidants, etc.
  • the vitamin, mineral, and nutritional supplements may be synthetically or naturally derived.
  • the vitamin, mineral, and nutritional supplements may be purified or may not be purified.
  • the plant-based food product may contain one or more organic acids.
  • the organic acids may preserve the food product.
  • the organic acids may alter the taste or flavor profile of the food product.
  • the organic acids may be plant derived acids, microorganism derived acids, or animal derived acids.
  • the organic acids may include, but are not limited to, lactic acid, glycolic acid, tricarboxylic acids (e.g., citric acid), dicarboxylic acids (e.g., succinic acid or tartaric acid), sorbic acid, caffeic acid, benzoic acid, malic acid, propionic acid, acetic acid, or any combination thereof.
  • the plant-based food product may comprise one or more spices.
  • Spices may include liquid smoke, pepper, allspice, caraway, cardamom, celery seed, cinnamon, cloves, coriander, cream of tartar, cumin, curing salt, dill seed, fennel seed, garlic, horseradish, lemon peel, mustard seed, onion, saffron, sesame seed, sumac, turmeric, vanilla extract, wasabi, or any combination thereof.
  • the plant-based food product may comprise one of more of gelling agents (e.g., thickening agents), coagulating agents, emulsifying agents, or stabilizing agents.
  • gelling agents e.g., thickening agents
  • coagulating agents e.g., coagulating agents
  • emulsifying agents e.g., coagulating agents
  • stabilizing agents e.g., stabilizing agents
  • a single gelling agent may be added to the product of multiple gelling agents may be added to the product.
  • the gelling agent may be one or more of natural gums, starches (e.g., tapioca starch, konjac, or inulin), pectin, gellan gum, guar gum, agar-agar, acacia gum, xanthan gum, carrageenan, irish sea moss, gelatin, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, locust bean gum, curdlan, or any combination thereof.
  • Coagulating agents may include one or more of an acid (e.g., citrus juice, vinegar, tartaric acid, citric acid etc.), coagulating salt (e.g., calcium sulfate, magnesium chloride, calcium chloride, sodium chloride, potassium chloride, glucono delta-1 actone, or rock salt), enzymes, or microorganisms.
  • an acid e.g., citrus juice, vinegar, tartaric acid, citric acid etc.
  • coagulating salt e.g., calcium sulfate, magnesium chloride, calcium chloride, sodium chloride, potassium chloride, glucono delta-1 actone, or rock salt
  • enzymes e.g., glucono delta-1 actone, or rock salt
  • Coagulating enzymes may include crosslinking enzymes or proteases, such as papain or thermolysin derived from Bacillus subtilis, Aspergillus oryzae, Bacillus thermoproteolyticus, Bacillus polymyxa, Endothia parasitica, Mucor miehei, Bromelain, Endothia parasitica, Mucor miehei, Saccharomyces bayous (SCY003), or any other food safe microorganisms from the same Kingdom.
  • the plant-based food product may further include enzymes that cross-link the food product.
  • the crosslinking enzyme may generate crosslinks between polypeptide chains to facilitate coagulation (e.g., curd formation).
  • the crosslinking enzyme may be a transglutaminase from a food safe microorganism.
  • the plant-based food product may include emulsifying and stabilizing agents such as, but not limited to, gellan, inulin, konjac, carboxymethylcellulose, hydroxypropyl methylcellulose, guar gum, irish sea moss, carageenan, curdlan, agar-agar, alginate, pectin, or any emulsifying or stabilizing agent derived or produced by a plant, fungus and/or bacteria, or any combination thereof.
  • emulsifying and stabilizing agents such as, but not limited to, gellan, inulin, konjac, carboxymethylcellulose, hydroxypropyl methylcellulose, guar gum, irish sea moss, carageenan, curdlan, agar-agar, alginate, pectin, or any emulsifying or stabilizing agent derived or produced by a plant, fungus
  • the plant-based food product may comprise one or more sweeteners.
  • the sweeteners may be added to increase flavor and palatability or as a food source for microorganisms during fermentation.
  • the plant-based food product may comprise less than or equal to about 20 %, 10 %, 8 %, 6 %, 4 %, 2 %, 1 %, 0.5 %, 0.025 %, 0.01 %, 0.005 %, or less sweetener by weight.
  • Sweeteners may include, but are not limited to, glucose, sucralose, sucrose, saccharin, aspartame, acesulfame potassium, neotame, steviol, agave, fruit and vegetable juices, fruit and vegetable extracts, whole fruits and vegetables, cane sugar, coconut sugar, brown sugar, stevia, erythritol, molasses, agave, coconut nectar, maple syrup, honey, or any combination thereof.
  • the plant-based food product may further comprise protein.
  • the protein may be provided from the oilseed material. Alternatively, or in addition to, the protein may be an additional ingredient such as a protein isolate or protein powder.
  • the protein isolate may be a grain protein isolate, seed protein isolate, legume protein isolate, vegetable protein isolate, fungal protein isolate, or any combination thereof. In an example, the protein isolate is a legume protein isolate. In another example, the protein isolate is a vegetable protein isolate. In another example, the protein isolate is a seed protein isolate. Alternatively, or in addition to, the protein isolate may be a lab grown protein source (e.g., from synthetically grown muscle tissue, egg protein, or other animal based cell). The added protein may also be a protein concentrate or a crude protein.
  • the protein isolate or crude protein may be derived from a seed, grain, or fungal source.
  • the protein may comprise greater than or equal to about 1%, 2%, 5%, 8%, 10%, 15%, 20%, 30%, 40%, 50% or more seed material by mass.
  • the protein may comprise greater than or equal to about 1%, 2%, 5%, 8%, 10%, 15%, 20%, 30%, 40%, 50% or more legumes, nuts, grains, or fatty fruit by mass.
  • the added protein may be provided to the food product as a powder, flour, or moist composition.
  • the added protein is derived from a lab grown source such as a fungal culture, bacterial culture, or synthetically produced animal cell (e.g., lab grown muscle tissue, egg protein, or other animal-type cell).
  • the added protein may be emulsified with an oil and/or a gelling agent.
  • the plant-based food product may have greater than or equal to about 1%, 2%, 3%, 4%, 5%, 6%, 8%, 10%, 12%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or more protein by caloric value.
  • the plant-based food product may have from about 1% to 2%, 1% to 2%, 1% to 3%, 1% to 4%, 1% to 5%, 1% to 6%, 1% to 8%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 1% to 80%, 1% to 90%, 2% to 3%, 2% to 4%, 2% to 5%, 2% to 6%, 2% to 8%, 2% to 10%, 2% to 15%, 2% to 20%, 2% to 25%, 2% to 30%, 2% to 40%, 2% to 50%, 2% to 60%, 2% to 70%, 2% to 80%, 2% to 80%, 3% to 4%, 3% to 5%, 3% to 6%, 3% to 8%, 3% to 10%, 3% to 15%, 3% to 20%, 3% to 25%, 3% to 30%, 3% to 40%, 3% to 50%,
  • the plant-based food product comprises greater than 5 % protein by caloric value. In another example, the plant-based food product comprises from about 5% to 90% protein by caloric value.
  • the plant-based food product may have an internal structure.
  • the internal structure may be a homogenous structure (e.g., smooth or uniform structure), a heterogenous structure (e.g., random or varied structure), or include both homogenous and heterogenous structures.
  • the internal structure may comprise a straited or layered structure.
  • the striated or layered structure may comprise uniform or random layers or fibers.
  • the layers or striations may be aligned along an axis or may be randomly distributed. In an example, the striated structure is aligned along an axis. In another example, the striated structure is randomly aligned.
  • the striated or layered structure may permit the cheese product to form a fiber-like structure upon pulling apart the cheese product (e.g., similar to mozzarella or string cheese).
  • the striated structure may be formed of fibers or layers.
  • the fibers or layers may have a consistent thickness down the length of the fiber or layer or may vary along a length of the fiber or layer.
  • the internal structure may be a granular structure.
  • the granular structure may be a heterogenous or random structure.
  • the granular structure may have the appearance of curds or other round structures compressed together.
  • the granular structure may permit the cheese product to form a lumpy or uneven surface when pulled apart (e.g., similar to cheddar cheese).
  • the dimension may be the diameter of the granules or average diameter of the granules that make up the granular structure.
  • the present disclosure provides methods for forming compositions.
  • the method may include combining a plant-based gel and a protein powder or protein isolate to forma first mixture, mixing the first mixture with a liquid at a first temperature to generate a second mixture, and cooling the second mixture to a second temperature to generate a solid composition.
  • the plant-based gel may include a brittle gel and an elastic gel.
  • the amount of the brittle gel may be greater than, less than, or equal to the amount of the elastic gel. In an example, the amount of the brittle gel may be greater than the amount of the elastic gel.
  • the first mixture may be mixed with a liquid at a first temperature to generate the second mixture.
  • the first temperature may be a temperature above ambient temperature.
  • the first temperature is greater than or equal to about 80 °C.
  • the second mixture may be cooled to a temperature of less than ambient (e.g., less than 20 °C). In an example, the second mixture is cooled to a temperature of less than or equal to 10 °C. Cooling the second mixture may solidify the second mixture to generate the solid composition.
  • the solid composition may be configured to soften or may soften at a temperature of greater than ambient (e.g., above about 20 °C). For example, the composition may soften at a temperature above 40 °C.
  • the composition may be a cheese-like composition or cheese replica.
  • the present disclosure provides methods for forming compositions.
  • the method may include combining a plant-based gel with a protein powder or protein isolate to generate a first mixture, mixing the first mixture with a liquid at a first temperature to generate a second mixture, providing the second mixture to a mold in a layer pattern or droplet pattern, and cooling the second mixture at a second temperature.
  • the first mixture may be mixed with a liquid at a first temperature to generate the second mixture.
  • the first temperature may be a temperature above ambient temperature. In an example, the first temperature is greater than or equal to about 80 °C.
  • the layer pattern or droplet pattern may generate an internal structure within the composition. The internal structure may remain upon cooling of the second mixture.
  • the internal structure may be a straited or granular structure.
  • the second mixture may be cooled to a temperature of less than ambient (e.g., less than 20 °C). In an example, the second mixture is cooled to a temperature of less than or equal to 10 °C. Cooling the second mixture may solidify the second mixture to generate the solid composition.
  • the solid composition may be configured to soften or may soften at a temperature of greater than ambient (e.g., above about 20 °C). For example, the composition may soften at a temperature above 40 °C.
  • the composition may be a cheese-like composition or cheese replica.
  • composition e.g., plant-based food product or cheese product
  • composition may include any of the components, amounts, and structures described elsewhere herein.
  • the plant-based food product may be formed by curdling a plant-based milk or other hydrated plant-based material.
  • a hydrated oilseed-based material or legume-based e.g., mung bean based material
  • the plant-based material may include a protein or protein isolate derived from a plant or other non-animal source (e.g., fungal or microbial source).
  • the hydrated plant-based material may or may not be pasteurized prior to curdling. Alternatively, or in addition to, the hydrated plant-based material may be covered and boiled briefly prior to curdling.
  • the brief boiling may be less than or equal to 60 minutes, 40 minutes, 30 minutes, 10 minutes, 5 minutes, 4 minutes, 3 minutes, 2 minutes, 1.5 minutes, 1 minute, 45 seconds, 30 seconds, 15 second, 10 seconds, 5 seconds, or less.
  • the time period described herein are for small scale production and may vary during larger scale production.
  • One or more additional materials may be added to the hydrated oilseed-based material prior to, during, or after curdling.
  • Additional materials may include nuts, soybeans, nuts, legumes, grains, flours, fats and oils, protein isolates, protein powders, spices, salts, gums, starches, amino acid isolates, flavoring, plant matter, microbial matter (e.g., fungal, bacterial, or algal), complex fungal matter (e.g., multicellular fungus), animal matter, or any other additional materials described herein.
  • microbial matter e.g., fungal, bacterial, or algal
  • complex fungal matter e.g., multicellular fungus
  • animal matter or any other additional materials described herein.
  • the hydrated plant-based material may be curdled using heat-based curdling, coagulant-induced curling, enzyme-induced coagulation, microbial-induced coagulation, or any combination thereof.
  • Heat-based curdling may cause thermal aggregation of the proteins within the hydrated oilseed-based material, which may form curds.
  • Heat-based curdling may include heating the hydrated plant-based material at a temperature of greater than or equal to about 80 °C, 82 °C, 84 °C, 86 °C, 88 °C, 90 °C, 92 °C, 94 °C, 96 °C, 98 °C, 100 °C, or higher.
  • the hydrated plant-based material may be heated to a temperature of greater than or equal to about 80 °C.
  • the hydrated plant-based material may be heated to a temperature between about 80 °C and 82 °C, 80 °C and 84 °C, 80 °C and 86 °C, 80 °C and 88 °C, 80 °C and 90 °C, 80 °C and 92 °C, 80 °C and 94 °C, 80 °C and 96 °C, 80 °C and 98 °C, or 80 °C and 100 °C.
  • the hydrated plant-based material may be heated for greater than or equal to about 1 minute, 2 minutes, 3 minutes, 4 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 40 minutes, or more.
  • the hydrated plant-based material may be heated from between 1 minute and 2 minutes, 1 minute and 3 minutes, 1 minute and 4 minutes, 1 minute and 6 minutes, 1 minute and 8 minutes, 1 minute and 10 minutes, 1 minute and 12 minutes, 1 minute and 15 minutes, 1 minute and 20 minutes, 1 minute and 25 minutes, 1 minute and 30 minutes, or 1 minute and 40 minutes.
  • the hydrated plant-based material is heated for about 12 to 25 minutes.
  • the hydrated plant-based material is heated for about 4 to 10 minutes.
  • hydrated plant-based material is heated for about 10 to 20 minutes.
  • the hydrated plant-based material may or may not be stirred constantly during heating.
  • the hydrated plant-based material may be heated, mixed, or moth heated and mixed for about 5 minutes to 30 minutes.
  • the hydrated plantbased material may be removed from heat and cooled.
  • the curds may form during heating or during cooling.
  • the curdling product may be incubated (e.g., in an ambient, reduced, or elevated temperature environment) to cool, warm, and/or curdle for greater than or equal to about 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 80 minutes, 100 minutes, or more.
  • the curdling product is incubated to cool and/or curdle for between 5 and 60 minutes, depending on batch size.
  • the hydrated plant-based material may be curdled using a coagulating agent.
  • Coagulating agents may one or more of an acid (e.g., citrus juice, vinegar, citric acid, tartaric acid, etc.), coagulating salt (e.g., calcium sulfate, magnesium chloride, calcium chloride, sodium chloride, potassium chloride, glucono delta-1 actone, rock salt), enzymes, or microorganisms (e.g., bacteria or fungi).
  • an acid e.g., citrus juice, vinegar, citric acid, tartaric acid, etc.
  • coagulating salt e.g., calcium sulfate, magnesium chloride, calcium chloride, sodium chloride, potassium chloride, glucono delta-1 actone, rock salt
  • enzymes e.g., bacteria or fungi
  • Coagulating enzymes may include crosslinking enzymes or proteases, such as papain or thermolysin derived from Bacillus subtilis, Aspergillus oryzae, Bacillus thermoproteolyticus, Bacillus polymyxa, Endothia parasitica, Mucor miehei, Bromelain, Endothia parasitica, Mucor miehei, Saccharomyces bayous (SCY003), or any other food safe microorganisms from the same Kingdom. Coagulating enzymes may or may not include enzymes that crosslink the protein aggregates. Microorganisms used for coagulating agents may be any microorganisms described elsewhere herein.
  • the hydrated plant-based material may or may not be pasteurized.
  • the coagulating agents may be added during any stage of the process including, but not limited to, during comminution, during hydration, during fermentation, or prior to or after inducing curdling.
  • Coagulating agents may comprise greater than or equal to about 0.0001 %, 0.001 %, 0.01 %, 0.1 %, 0.5 %, 1 %, 1.5 %, 2 %, 3 %, 4 %, 5 %, 6 %, 7 %, 8 %, 9 %, or more of the food product by dry weight.
  • Coagulating agents may be added to the composition between 0.0001 % and 9 % by dry weight.
  • thermal coagulation and salt based coagulation are performed simultaneously.
  • enzyme coagulating agents are used and the hydrated plant-based material is incubated for between 10 to 30 minutes to curdle the material.
  • the plant-based curd may be the produced food product. Alternatively, or in addition to, the plant-based curd may be further processed to generate a secondary product.
  • the secondary product may include a tofu-like product or a cheese-like product.
  • the curd Prior to forming the secondary product, the curd may be strained to separate the curd from the whey. One or more additional materials may be added to the separated curd.
  • Additional material may include of nuts, soybeans, nuts, legumes, grains, flours, fats and oils, protein isolates, protein powders, spices, salts, gums, starches, amino acid isolates, flavoring, plant matter, microbial matter (e.g., fungal, bacterial, or algal), complex fungal matter (e.g., multicellular fungus), animal matter, or any other materials described herein. Any off-flavors of the curds may be removed by carbon exposure, steam treatment, or chemical processing. [0071] The curd, separated or non-separated, may be combined with one or more of hydrocolloid, gelling agent, coagulating agent, fat, protein, starch, and/or flavoring agent.
  • the separated curd is mixed with a starch and a protein.
  • the starch may be a plantbased starch and may mimic the behavior of casein to add stretchability to the food product.
  • the food product is a cheese replica and the starch permits the cheese to be thermoreversible (e.g., to melt or soften).
  • the food product is a cheese replica and the plant-based gel permits the cheese to be thermoreversible (e.g., to melt or soften).
  • the curd may be mixed with one or more proteins.
  • the proteins may be protein isolates, protein concentrates, or crude proteins.
  • the proteins may be derived from synthetically grown muscle tissue, plant sources, or fungal sources.
  • the protein may be combined with a fat or oil to form an emulsified protein.
  • the emulsified protein may be added to and mixed with the curd.
  • the separated curd may be further processed by emulsifying, gelling, fermenting aging, drying, or any combination thereof in any order.
  • a cheese-like product may be formed by fermentation with or without pressing.
  • the curd product may be mixed with additional materials, including microorganisms (e.g., fungi or bacteria) and/or flavoring agents.
  • the curd may be pressed or may not be pressed prior to fermenting with the fungi or bacteria.
  • the fungi or bacteria may facilitate a color change in the product to generate a cheese that is white or off- white.
  • the cheese may be optionally dehydrated to increase the rate of fermentation and to form a firm cheese.
  • the cheese may be aged in a cold dry place before, during, or after fermentation, depending upon the type of cheese to be produced.
  • the plant-based food product may be a cheese or a cheese-like product.
  • Methods for forming the plant-based food product may include fermentation of the plant-based food product.
  • the plant-based food product may be fermented during any time during production of the plantbased food product.
  • the protein powder or protein isolate may be fermented prior to mixing with the gelling agent.
  • the mixture may be fermented prior to heating or curdling the mixture.
  • the curdled mixture may be separated from the whey and the curdled mixture may be fermented.
  • the plant-based food product may be fermented after cooling and molding the plant-based food product.
  • the plantbased food product may include a protein powder or protein isolate. Fermentation of the plantbased food product may modify the flavor, texture, or both flavor and texture of the plant-based food product.
  • the plant-based food product may be a cheese or cheese-like product.
  • the cheese product may be thermoreversible and mimic the behavior and structure of thermoreversible dairy-based cheese.
  • the cheese or cheese-like product may be generated by combining one or more materials (e.g., a fat source, protein source, starch source, fiber source, salts, flavoring agents, one or more elastic gels, one or more brittle gels, or any combination thereof) that form the cheese at high speeds to form a mixture.
  • the mixture may be heated during or subsequent to mixing to form a heated mixture. In an example, the mixture is mixed for up to 20 minutes at a high speed and heated up to a temperature from about 30 °C to about 110 °C.
  • the mixture is heated to a temperature from about 80 °C to about 100 °C.
  • the mixture is generated by mixing the materials for a set period of time (e.g., 10 minutes) without heat followed by mixing and heating for a set period of time (e.g., 10 minutes.)
  • the cheese or cheese-like product may include any of the ingredients, materials, or compositions described elsewhere herein.
  • the heated mixture may or may not be curdled as described elsewhere herein.
  • the heated mixture may be a liquid mixture and the liquid mixture may be transferred to one or more molds to set and cool.
  • the heated mixture may be cooled at a temperature of less than or equal to about 20 °C, 15 °C , 10 °C , 5 °C, 0 °C, or less.
  • the heated mixture may be cooled at a temperature from about 0 °C to 5°C, 0°C to 10°C, 0 °C to 15 °C, 0°C to 20 °C, 5°C to 10°C, 5 °C to 15 °C, 5°C to 20 °C, 10 °C to 15 °C, 10°C to 20 °C, or 15°C to 20 °C.
  • the heated mixture is cooled at a temperature from about 0 °C to about 5 °C.
  • the heated mixture is cooled at a temperature of less than or equal to 10 °C .
  • the method of transferring of the liquid mixture may alter or vary the structure of the cheese or cheese-like product.
  • the liquid mixture may be transferred to the molds by pouring, layer, dropping, sprinkling, or any combination thereof.
  • the liquid mixture is transferred to the one or more molds using a back-and-forth motion or other direction pattern to generate a layered or striated structure upon setting.
  • a layered or striated structure may mimic the structure of a mozzarella-like cheese when pulled apart.
  • the liquid mixture is transferred to the one or more molds in a drop-like pattern to generate a curd-like structure.
  • the curd-like structure may mimic the structure of a cheddar-like cheese when pulled apart.
  • the liquid mixture may be cooled for greater than or equal to about 12 hours to set and generate the cheese or cheese-like product.
  • FIG. 4 shows a computer system 401 that is programmed or otherwise configured to control, direct, or implement the methods described herein.
  • the computer system 401 can regulate various aspects of production of plant-based food products of the present disclosure, such as, for example, production of plant-based melting cheeses.
  • the computer system 401 can be an electronic device of a user or a computer system that is remotely located with respect to the electronic device.
  • the electronic device can be a mobile electronic device.
  • the computer system 401 includes a central processing unit (CPU, also “processor” and “computer processor” herein) 405, which can be a single core or multi core processor, or a plurality of processors for parallel processing.
  • the computer system 401 also includes memory or memory location 410 (e.g., random-access memory, read-only memory, flash memory), electronic storage unit 415 (e.g., hard disk), communication interface 420 (e.g., network adapter) for communicating with one or more other systems, and peripheral devices 425, such as cache, other memory, data storage and/or electronic display adapters.
  • the memory 410, storage unit 415, interface 420 and peripheral devices 425 are in communication with the CPU 405 through a communication bus (solid lines), such as a motherboard.
  • the storage unit 415 can be a data storage unit (or data repository) for storing data.
  • the computer system 401 can be operatively coupled to a computer network (“network”) 430 with the aid of the communication interface 420.
  • the network 430 can be the Internet, an internet and/or extranet, or an intranet and/or extranet that is in communication with the Internet.
  • the network 430 in some cases is a telecommunication and/or data network.
  • the network 430 can include one or more computer servers, which can enable distributed computing, such as cloud computing.
  • the network 430 in some cases with the aid of the computer system 401, can implement a peer-to-peer network, which may enable devices coupled to the computer system 401 to behave as a client or a server.
  • the CPU 405 can execute a sequence of machine-readable instructions, which can be embodied in a program or software.
  • the instructions may be stored in a memory location, such as the memory 410.
  • the instructions can be directed to the CPU 405, which can subsequently program or otherwise configure the CPU 405 to implement methods of the present disclosure. Examples of operations performed by the CPU 405 can include fetch, decode, execute, and writeback.
  • the CPU 405 can be part of a circuit, such as an integrated circuit.
  • a circuit such as an integrated circuit.
  • One or more other components of the system 401 can be included in the circuit.
  • the circuit is an application specific integrated circuit (ASIC).
  • ASIC application specific integrated circuit
  • the storage unit 415 can store files, such as drivers, libraries and saved programs.
  • the storage unit 415 can store user data, e.g., user preferences and user programs.
  • the computer system 401 in some cases can include one or more additional data storage units that are external to the computer system 401, such as located on a remote server that is in communication with the computer system 401 through an intranet or the Internet.
  • the computer system 401 can communicate with one or more remote computer systems through the network 430.
  • the computer system 401 can communicate with a remote computer system of a user (e.g., operator or food technician).
  • remote computer systems include personal computers (e.g., portable PC), slate or tablet PC’s (e.g., Apple® iPad, Samsung® Galaxy Tab), telephones, Smart phones (e.g., Apple® iPhone, Android- enabled device, Blackberry®), or personal digital assistants.
  • the user can access the computer system 401 via the network 430.
  • Methods as described herein can be implemented by way of machine (e.g., computer processor) executable code stored on an electronic storage location of the computer system 401, such as, for example, on the memory 410 or electronic storage unit 415.
  • the machine executable or machine readable code can be provided in the form of software.
  • the code can be executed by the processor 405.
  • the code can be retrieved from the storage unit 415 and stored on the memory 410 for ready access by the processor 405.
  • the electronic storage unit 415 can be precluded, and machine-executable instructions are stored on memory 410.
  • the code can be pre-compiled and configured for use with a machine having a processer adapted to execute the code, or can be compiled during runtime.
  • the code can be supplied in a programming language that can be selected to enable the code to execute in a precompiled or as-compiled fashion.
  • aspects of the systems and methods provided herein can be embodied in programming.
  • Various aspects of the technology may be thought of as “products” or “articles of manufacture” typically in the form of machine (or processor) executable code and/or associated data that is carried on or embodied in a type of machine readable medium.
  • Machine-executable code can be stored on an electronic storage unit, such as memory (e.g., read-only memory, random-access memory, flash memory) or a hard disk.
  • “Storage” type media can include any or all of the tangible memory of the computers, processors or the like, or associated modules thereof, such as various semiconductor memories, tape drives, disk drives and the like, which may provide non-transitory storage at any time for the software programming. All or portions of the software may at times be communicated through the Internet or various other telecommunication networks. Such communications, for example, may enable loading of the software from one computer or processor into another, for example, from a management server or host computer into the computer platform of an application server.
  • another type of media that may bear the software elements includes optical, electrical and electromagnetic waves, such as used across physical interfaces between local devices, through wired and optical landline networks and over various air-links.
  • a machine readable medium such as computer-executable code
  • a tangible storage medium such as computer-executable code
  • Non-volatile storage media include, for example, optical or magnetic disks, such as any of the storage devices in any computer(s) or the like, such as may be used to implement the databases, etc. shown in the drawings.
  • Volatile storage media include dynamic memory, such as main memory of such a computer platform.
  • Tangible transmission media include coaxial cables; copper wire and fiber optics, including the wires that comprise a bus within a computer system.
  • Carrier-wave transmission media may take the form of electric or electromagnetic signals, or acoustic or light waves such as those generated during radio frequency (RF) and infrared (IR) data communications.
  • RF radio frequency
  • IR infrared
  • Common forms of computer-readable media therefore include for example: a floppy disk, a flexible disk, hard disk, magnetic tape, any other magnetic medium, a CD-ROM, DVD or DVD-ROM, any other optical medium, punch cards paper tape, any other physical storage medium with patterns of holes, a RAM, a ROM, a PROM and EPROM, a FLASH-EPROM, any other memory chip or cartridge, a carrier wave transporting data or instructions, cables or links transporting such a carrier wave, or any other medium from which a computer may read programming code and/or data.
  • Many of these forms of computer readable media may be involved in carrying one or more sequences of one or more instructions to a processor for execution.
  • the computer system 401 can include or be in communication with an electronic display 535 that comprises a user interface (LT) 440 for providing, for example, the operation, operation history, and operation set points for the production of plant-based food products such as melting cheeses.
  • a user interface for providing, for example, the operation, operation history, and operation set points for the production of plant-based food products such as melting cheeses.
  • UI user interface
  • Examples of UI’s include, without limitation, a graphical user interface (GUI) and web-based user interface.
  • Methods and systems of the present disclosure can be implemented by way of one or more algorithms.
  • An algorithm can be implemented by way of software upon execution by the central processing unit 405.
  • the algorithm can, for example, alter operating conditions of the comminution, curdling, and/or fermentations processes in response to system inputs for the production of plant-based food products.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne des procédés qui peuvent être utilisés en vue de produire des compositions à base de plantes, et des compositions de produits alimentaires à base de plantes. Les produits alimentaires à base de plantes peuvent être produits à partir de matières grasses à base de plantes, de protéines à base de plantes ou de microbes, d'amidons, de gels et de compositions de ceux-ci. Un gel peut comprendre un gel friable et un gel élastique. Les produits alimentaires à base de plantes peuvent être conçus pour se ramollir à des températures supérieures à 40 °C. Les produits alimentaires à base de plantes peuvent comprendre une structure interne striée ou granulaire.
PCT/US2021/059878 2020-11-20 2021-11-18 Procédés de formation de produits alimentaires et compositions associées WO2022109130A1 (fr)

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US20090208633A1 (en) * 2008-02-20 2009-08-20 Solae, Llc Protein Composition for Meat Products or Meat Analog Products
US8685485B2 (en) * 2006-05-19 2014-04-01 Solae, Llc Protein composition and its use in restructured meat and food products
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US20160050951A1 (en) * 2013-03-28 2016-02-25 Fuji Oil Company Limited Mung bean protein gel composition and cheese-like food
WO2019209939A2 (fr) * 2018-04-24 2019-10-31 Spero Foods, Inc. Procédés et compositions pour matières oléagineuses

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WO2024028824A1 (fr) * 2022-08-04 2024-02-08 Dreamfarm S.R.L. Sb Fromage végétal à pâte filée et son procédé de production

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