WO2022236062A1 - Composition de gel de protéine conférant une texture améliorée à un substitut à la viande - Google Patents

Composition de gel de protéine conférant une texture améliorée à un substitut à la viande Download PDF

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Publication number
WO2022236062A1
WO2022236062A1 PCT/US2022/028081 US2022028081W WO2022236062A1 WO 2022236062 A1 WO2022236062 A1 WO 2022236062A1 US 2022028081 W US2022028081 W US 2022028081W WO 2022236062 A1 WO2022236062 A1 WO 2022236062A1
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Prior art keywords
protein
plant
gel composition
composition
fermented
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PCT/US2022/028081
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English (en)
Inventor
Sonia Hurtado PINOL
Jacek PRUS
Carlos Casado VAZQUEZ
Daphne Jumilla LORENZ
Sergio Martinez RODRIGUEZ
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Current Foods, Inc.
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Publication of WO2022236062A1 publication Critical patent/WO2022236062A1/fr

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    • 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

Definitions

  • the present invention relates generally to the field of food science and technology.
  • the present invention provides a protein gel composition configured to improve one or more sensory, particularly textural, properties of a meat analog product.
  • meat analog food products comprising a protein gel composition, as well as methods for producing a gel protein composition and food products comprising the same.
  • whole muscle animal meat e.g., animal meat in its native structure and form
  • some meat analog food product have attempted to replicate animal meat through the use of gelled compositions comprising water, transglutaminase, soy protein and amino sugars, wherein the gelled composition is used to produce various food products, including fish products.
  • these products fail to sufficiently replicate the desired products in the minds of consumers.
  • many of the available meat analog products comprise allergy-sensitive agents, such as gluten or soy protein, that cannot be consumed by an increasing number of people who are sensitive to these agents or who prefer to not consume them.
  • the present invention provides meat analog food products that accurately mimic desired textural properties of animal meat, wherein the present invention provides a protein gel composition comprising a plant protein selected from the group consisting of one or more plant-based proteins, one or more modified plant-based proteins, or mixtures thereof, wherein the one or more modified plant-based proteins has been subjected to fermentation and/or an enzymatic process.
  • a plant-based protein or a modified plant-based protein is selected from a group consisting of all plant proteins, with the exception of soy.
  • a modified plant-based protein is subjected to fermentation, wherein the modified plant-based protein is selected from a group consisting of all plant proteins.
  • a modified plant-based protein is subjected to an enzymatic process, wherein the modified plant-based protein is selected from a group consisting of all plant proteins, with the exception of soy.
  • a modified plant-based protein has been subjected to fermentation selected from the group consisting of mycelial fermentation, lactic acid fermentation, ethanol fermentation, acetic acid fermentation, butyric acid fermentation, mixed acid fermentation, and various combinations thereof.
  • a modified plant-based protein has been subjected to an enzymatic process selected from the group consisting of glycosylation, deglycosylation, phosphorylation, hydroxylation, hydrolysis, crosslinking, and methylation.
  • a plant-based protein or modified plant-based protein is enzymatically glycosylated with one or more amino sugars or glycosaminoglycans.
  • a modified plant-based protein is genetically modified.
  • a modified plant-based protein is derived through a recombinant process.
  • a plant-based protein or modified plant-based protein is enzymatically crosslinked.
  • a protein gel composition comprising a plant-based protein or modified plant-based protein comprises at least one improved physical property when compared to known protein gel compositions in the art, the at least one improved physical property including, but not limited to, improved texture, improved layering, improved crosslinking, improved water retention, lower surface hydrophobicity, higher emulsion stability, higher foam stability, higher viscosity, or increased protein network density.
  • the present invention further provides systems and methods for producing a protein gel composition disclosed herein, meat analog food products comprising a protein gel composition, and methods for producing the same, the meat analog food products comprising a textural property that replicates the same property of animal meat, and in particular raw animal muscle, and in particular raw tuna meat.
  • a protein gel composition comprising plant protein selected from the group consisting of a plant-based protein or a modified plant- based protein, wherein the plant protein is glycosylated and enzymatically crosslinked.
  • the plant protein may be isolated from a plant extract or yeast, and may be enzymatically pretreated or fermented.
  • the plant protein is glycosylated with an amino sugar or a glycosaminoglycan.
  • the glycosylated plant protein is crosslinked with transglutaminase to provide a gelled composition.
  • a method for producing a protein gel composition comprising steps for i) providing a plant protein consisting of a plant-based protein or a modified plant-based protein, ii) glycosylating the plant protein with an amino sugar or glycosaminoglycan, and iii) crosslinking the glycosylated plant protein to provide a gelled composition.
  • a meat analog food product comprising a protein gel composition, wherein the protein gel composition improves a sensory property of the meat analog food product.
  • a sensory property of the meat analog food product is a property of the meat analog food product that complies with a consumer preference.
  • a sensory property of the meat analog food product is a texture that replicate the structure and texture of raw whole muscle animal meat.
  • the protein gel composition provides the meat analog food product with a structure and texture replicating the structure and texture of raw whole muscle tuna meat.
  • a method for producing a meat analog food product comprising extruding a protein gel composition of the invention into two or more adjacent layers, wherein a secondary crosslinked plant-based protein and/or modified plant-based protein mix with flavoring is sprinkled between the adjacent layers to add flavoring and provide surface crosslinking between the adjacent layers.
  • a meat analog food product comprises a heterogenous protein gel composition comprising a plurality of adjacent layers, wherein two or more of the adjacent layers comprise different compositions and/or hardness to create a multi-fracturability property for the meat analog food product that mimics the multi-fracturability property of raw tuna when bitten.
  • a first layer of the meat analog food product comprises a hardness that is greater than a hardness of a second layer of the meat analog food product, wherein the first and second layers may be adjacent layers, the first layer may be an exterior layer and the second layer may be an interior layer, or the first layer may be an interior layer and the second layer may be an exterior layer of the meat analog food product.
  • the meat analog food product comprises more than two layers, wherein each layer may have the same or differing compositions and/or hardness.
  • adjacent layers in a meat analog food product provide multiple breaking points within the food product, thereby replicating the sensation of biting into and through individual layers of raw tuna muscle.
  • Figure 1 shows a chart providing a comparative TPA analysis of a protein gel comprising fermented pea and rice proteins and a protein gel comprising the same proteins and glycosylated with chitosan in accordance with a representative embodiment of the present invention
  • Figure 2 shows a chart providing a TPA analysis of tuna meat, a known protein gel composition comprising soy protein, and a protein gel composition in accordance with a representative embodiment of the present invention.
  • Figure 3 shows a chart providing a TPA analysis of tuna meat, a known protein gel composition comprising non-fermented plant-based protein glycosylated with chitosan and a known protein gel composition comprising fermented plant-based protein also glycosylated with chitosan in accordance with a representative embodiment of the present invention.
  • Figure 4 shows pictures of protein gels comprising 30% of enzymatic hydrolyzed soy protein, in one of the pictures the proteins are glycosylated with chitosan. Gels could not be formed at the same protein concentration when non-hydrolyzed soy protein was used, as shown in Figure 5.
  • the present invention provides a protein gel composition comprising one or more plant-based proteins or modified plant-based proteins enzymatically glycosylated with one or more amino sugars or glycosaminoglycans, and enzymatically crosslinked, the protein gel composition comprising at least one improved physical property when compared to known protein gel compositions, the at least one improved physical property including, but not limited to, improved water retention, lower surface hydrophobicity, higher emulsion stability, higher foam stability, higher viscosity, or increased protein network density.
  • the present invention further provides systems and methods for producing a protein gel composition disclosed herein, meat analog food products comprising a protein gel composition, and methods for producing the same, the meat analog food products comprising a sensory property, particularly textural, that replicates the same property of raw animal meat, particularly raw tuna meat.
  • amino sugar refers to a carbohydrate sugar in which the hydroxyl group has been replaced with an amine group.
  • Non-limiting examples of amino sugars include N-acetylglucosamine, chitosan, galactos amine, glucosamine, sialic acid, and L- daunos amine.
  • animal meat refers to flesh derived from skeletal muscle or from other organs (e.g., kidney, heart, liver, gallbladder, intestine, stomach, bone marrow, brain, thymus, lung, tongue), or parts thereof, derived from an animal, such as, for example fresh or salt water fish (e.g., tuna, catfish, spearfish, shark, halibut, sturgeon, salmon, bass, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate), cattle, pork, lamb, mutton, horse, poultry (e.g., chicken, duck, goose, turkey), fowl (any bird species, pigeon, dove, grouse, partridge, ostrich, emu,
  • organs e.g., kidney,
  • glycosaminoglycan refers to long linear polysaccharides consisting of repeating two-sugar units.
  • Non-limiting examples of glycosaminoglycans include hyaluronic acid, chondroitin sulfate, dermatan sulfate, keratan sulfate, and heparan sulfate.
  • the terms “including,” “includes,” “having,” “has,” “with,” or variants thereof are intended to be inclusive in a manner similar to the term “comprising”.
  • meal analog refers to a meat-like substance made from plants.
  • a “meat analog” product may be extended to include or more animal meats.
  • the term “meat analog food product” as used herein refers to a food product that is not derived from a yeast analog and has structure, texture, and/or other properties comparable to and/or resembling those of a corresponding animal meat.
  • the term refers to raw and cooked meat analog food product unless otherwise indicated herein or clearly contradicted by context.
  • modified plant-based protein refers to any plant protein that has been subjected to a fermentation and/or an enzymatic process.
  • plant protein refers to all plant proteins.
  • plant-based protein refers to all plant proteins, excluding soy protein.
  • transglutaminase refers to any of various enzymes that form strong bonds between glutamine and lysine residues to crosslink plant-based proteins, wherein the terms “microbial transglutaminase” and “mTG” specifically refer to transglutaminase enzymes derived from microbial sources, such as bacteria.
  • the present invention provides a protein gel composition
  • a protein gel composition comprising a plant protein selected from a plant-based protein and/or a modified plant-based protein.
  • the plant protein Prior to forming a gel composition, the plant protein is glycosylated with a carbohydrate at the hydroxyl or other functional group of the plant protein.
  • the glycosylated plant protein is then enzymatically crosslinked to form a gel composition (i.e., a protein gel composition).
  • the steps of glycosylation and crosslinking the plant protein are performed through separate processes.
  • the steps of glycosylation and crosslinking the plant protein are performed simultaneously in a single step or through a single procedure.
  • the protein gel composition comprises one or more improved physical properties when compared to known protein gel compositions in the art. Among these improved physical properties is improved water retention, lower surface hydrophobicity, higher emulsion stability, higher foam stability, higher viscosity, and increased protein network density.
  • the protein gel composition may further comprise textural, organoleptic, and/or rheological properties of raw animal meat, and in particular raw whole muscle tuna meat.
  • the protein gel composition of the present invention comprises a plant protein selected from either a plant-based protein or modified plant-based protein.
  • plant proteins include soy protein, canola protein, com protein, chickpea protein, sorghum protein, fava bean protein, mung bean protein, navy bean protein, pinto bean protein, pea protein, rice protein, potato protein, sunflower protein, pumpkin seed protein, lentil protein, duckweed protein, algal protein, yeast protein, fungal protein, and flours (e.g., from taro, banana, jackfruit, konjac, lentil, fava, mung bean, lupin bean, pea, bean, rice, wheat, barley, rye, com, sweet rice, soy, teff, buckwheat, amaranth, chickpea, sorghum, almond, chia seed, flaxseed, potato, tapioca, potato).
  • plant proteins include soy protein, canola protein, com protein, chickpea protein,
  • the plant proteins are native (i.e., in the same stmcture found in nature). In some embodiments, the plant proteins are non-denatured or partially denatured. In some embodiments, the protein gel composition comprises a nonallergenic plant protein. In some embodiments, the protein gel composition comprises a plant protein selected from the group consisting of mung bean protein, pea protein, rice protein, potato protein, com protein, sorghum protein, sandbur protein, coconut protein, chia seed protein, hemp seed protein, amaranth protein, quinoa protein and mixtures thereof. In some embodiments, the protein gel composition comprises a plant protein consisting of pea protein. In some embodiments, the protein gel composition comprises a plant protein consisting of rice protein. In some embodiments, the protein gel composition comprises a plant protein mixture consisting of pea and rice proteins.
  • the protein gel composition comprises a fermented modified plant-based protein.
  • fermented modified plant-based proteins include soy protein, canola protein, com protein, seed proteins, chickpea protein, sorghum protein, fava bean protein, mung bean protein, navy bean protein, pinto bean protein, pea protein, rice protein, potato protein, sunflower protein, pumpkin seed protein, lentil protein, duckweed protein, algal protein, yeast protein, fungal protein, , and flours (e.g., from taro, banana, jackfruit, konjac, lentil, fava, mung bean, lupin bean, pea, bean, rice, wheat, barley, rye, com, sweet rice, soy, teff, buckwheat, amaranth, chickpea, sorghum, almond, chia seed, flaxseed, potato, tapioca, potato).
  • the fermented modified plant-based proteins are native (i.e., in the same structure as found in nature). In some embodiments, the fermented modified plant-based proteins are non-denatured or partially-denatured. In some embodiments, the protein gel composition comprises a nonallergenic fermented modified plant-based protein.
  • the protein gel composition comprises a modified plant-based protein selected from the group consisting of fermented mung bean protein, fermented pea protein, fermented rice protein, fermented potato protein, fermented com protein, fermented sorghum protein, fermented sandbur protein, fermented coconut protein, fermented chia seed protein, fermented hemp seed protein, fermented amaranth protein, fermented quinoa protein and mixtures thereof.
  • the modified plant- based protein is fermented with fungal mycelia.
  • the modified plant- based protein is fermented with shittake mycelia.
  • the protein gel composition comprises a modified plant-based protein consisting of fermented pea protein. In some embodiments, the protein gel composition comprises a modified plant-based protein consisting of fermented rice protein. In some embodiments, the protein gel composition comprises a modified plant-based protein consisting fermented pea and rice proteins. In some embodiments, the protein gel composition comprising a modified plant-based protein consisting of rice protein and pea protein fermented with shiitake mycelia. In some embodiments, the protein gel composition comprises mycoprotein.
  • the protein gel composition comprises a enzymatically modified plant-based protein.
  • enzymatically modified plant-based proteins include soy protein, canola protein, corn protein, seed proteins, chickpea protein, sorghum protein, fava bean protein, mung bean protein, navy bean protein, pinto bean protein, pea protein, rice protein, potato protein, sunflower protein, pumpkin seed protein, lentil protein, duckweed protein, algal protein, yeast protein, fungal protein, , and flours (e.g., from taro, banana, jackfruit, konjac, lentil, fava, mung bean, lupin bean, pea, bean, rice, wheat, barley, rye, com, sweet rice, soy, teff, buckwheat, amaranth, chickpea, sorghum, almond, chia seed, flaxseed, potato, tapioca, potato).
  • the enzymatically modified plant- based proteins are native (i.e., in the same structure as found in nature). In some embodiments, the enzymatically modified plant-based proteins are non-denatured or partially-denatured. In some embodiments, the protein gel composition comprises a nonallergenic enzymatically modified plant-based protein.
  • the protein gel composition comprises a modified plant-based protein selected from the group consisting of enzymatically modified mung bean protein, enzymatically modified pea protein, enzymatically modified rice protein, enzymatically modified potato protein, enzymatically modified com protein, enzymatically modified sorghum protein, enzymatically modified sandbur protein, enzymatically modified coconut protein, enzymatically modified chia seed protein, enzymatically modified hemp seed protein, enzymatically modified amaranth protein, enzymatically modified quinoa protein and mixtures thereof.
  • the modified plant-based protein is enzymatically glycosylated with an amino sugar.
  • the modified plant-based protein is enzymatically glycosylated with a glycosaminoglycan. In some embodiments, the modified plant-based protein is subjected to an enzymatic process selected from the group consisting of glycosylation, deglycosylation, phosphorylation, hydroxylation, hydrolysis, crosslinking, and methylation.
  • the protein gel composition comprises a modified plant- based protein consisting of an enzymatically modified pea protein. In some embodiments, the protein gel composition comprises a modified plant-based protein consisting of an enzymatically modified rice protein. In some embodiments, the protein gel composition comprises a modified plant-based protein consisting enzymatically modified pea and rice proteins.
  • the protein gel composition comprises a plant-based protein and/or modified plant-based protein between 1% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15% and 10%; between 5% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15% and 10%; between 10% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20% and 15%; between 15% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25% and 20%; between 20% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25% and 20%; between 20% and 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30% and 25%; between 25% and 80%, 75%, 70%, 65%, 60%
  • the protein gel composition of the present invention comprises an amino sugar or glycosaminoglycan.
  • the protein gel composition comprises an amino sugar selected from the group consisting of /V-acetylglucosamine, chitosan, galactos amine, glucosamine, sialic acid, and L-daunos amine.
  • the protein gel composition comprises chitosan.
  • the protein gel composition comprises an amino sugar in a molar ratio of amino sugar to plant-based protein and/or modified plant-based protein from about 1000:1 to about 1:1, from about 800:1 to about 1:1, from about 600:1 to about 1:1, from about 500:1 to about 1:1, from about 400:1 to about 1:1, from about 300:1 to about 1:1, from about 200:1 to about 1:1, from about 100:1 to about 1:1, from about 50:1 to about 1:1, from about 30:1 to about 1:1, from about 25:1 to about 1:1, from about 20:1 to about 1:1, from about 15:1 to about 1:1, from about 10:1 to about 1:1, from about 5:1 to about 1:1, from about 3:1 to about 1:1, from about 2:1 to 1:1, or about 1:1.
  • the protein gel composition comprises an amino sugar in a molar ratio of amino sugar to acyl donors (i.e., glutamine and lysine residues) in the plant-based protein and/or modified plant-based protein from about 1:1 to about 1:0.001, from about 1:1 to about 1:0.01, from about 1:1 to about 1:0.05, from about 1:1 to about 1:0.1, or from about 1:1 to about 1:0.5.
  • amino sugar to acyl donors i.e., glutamine and lysine residues
  • the protein gel composition comprises a glycosaminoglycan selected from the group consisting of hyaluronic acid, chondroitin sulfate, dermatan sulfate, keratan sulfate, and heparan sulfate.
  • the protein gel composition comprises a glycosaminoglycan in a molar ratio of amino sugar to plant-based protein and/or modified plant-based protein from about 1000:1 to about 1:1, from about 800:1 to about 1:1, from about 600:1 to about 1:1, from about 500:1 to about 1:1, from about 400:1 to about 1:1, from about 300:1 to about 1:1, from about 200:1 to about 1:1, from about 100:1 to about 1:1, from about 50:1 to about 1:1, from about 30:1 to about 1:1, from about 25:1 to about 1:1, from about 20:1 to about 1:1, from about 15:1 to about 1:1, from about 10:1 to about 1:1, from about 5:1 to about 1:1, from about 3:1 to about 1:1, from about 2:1 to 1:1, or about 1:1.
  • the protein gel composition comprises a glycosaminoglycan in a molar ratio of amino sugar to acyl donors (i.e., glutamine and lysine residues) in the plant-based protein and/or modified plant-based protein from about 1:1 to about 1:0.001, from about 1:1 to about 1:0.01, from about 1:1 to about 1:0.05, from about 1:1 to about 1:0.1, or from about 1:1 to about 1:0.5.
  • acyl donors i.e., glutamine and lysine residues
  • the protein gel composition of the present invention comprises a transglutaminase enzyme capable of glycosylating and crosslinking the plant-based protein of the composition.
  • the transglutaminase enzyme is a microbial transglutaminase enzyme derived from a prokaryotic source.
  • suitable prokaryotic sources include Streptomyces mobaraense, Streptomcyes mobaraensis, Streptoverticillium cinnamoneum, Actinomadura sp., Streptoverticillium ladakanum, Bacillus circulans, Streptomyces sp., Streptomyces hygroscopicus, and Streptococcus suis.
  • the microbial transglutaminase is derived from the Streptoverticillium genus.
  • the protein gel composition comprises transglutaminase in a molar ratio of transglutaminase to plant-based protein and/or modified plant-based protein from about 0.1:1 to about 30:1, from about 0.5:1 to about 25:1, from about 1:1 to about 20:1, from about 1:1 to about 15:1, from about 1:1 to about 10:1, from about 1:1 to about 8:1, from about 2:1 to about 6:1, from about 3:1 to about 5:1, about 4:1, or about 3:1.
  • the protein gel composition comprises transglutaminase in a molar ratio of transglutaminase to acyl donors (i.e., glutamine and lysine residues) in the plant-based protein and/or modified plant-based protein from about 1:1 to about 20:1, from about 1:1 to about 15:1, from about 1:1 to about 10:1, from about 1:1 to about 8:1, from about 2:1 to about 6:1, from about 3:1 to about 5:1, about 20:1, about 15:1, about 10:1, about 5:1, about 4:1, about 3:1, about 2:1, or about 1:1.
  • acyl donors i.e., glutamine and lysine residues
  • a protein gel composition of the present invention may comprise one or more additional ingredients.
  • a protein gel composition may comprise water.
  • the water comprises at least one of pure water, tap water, bottled water, deionized water, spring water, natural juice (i.e., liquid based extract from a non-animal source such as a plant or any part of a plant), modified natural juice, or a mixture thereof.
  • the protein gel composition may include one or more gelling agents configured to form a gel or promote formation of a gel from constituent parts.
  • a gelling agent is configured to form a hydrogel.
  • gelling agents include polysaccharides and modified polysaccharides (e.g., cellulose, methylcellulose, ethylcellulose, carboxymethylcellulose, hydropropylmethylcellulose, maltodextrin), carrageenan and its salts, alginic acid and its salts, agar, agarose, oat hydrocolloid, chitosan, cyclodextrin, ammonium alginate, calcium alginate, yeast beta-glucans, bioemulsans, dextran, curdlan, pullulan, scleroglucan, schizophyllan, pachyman, krestin, lentinan, grifolan, glomerellan, pestalotan, tylopilan, cinerean
  • an emulsion of the present invention comprises between 0.1% and 1.0%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2%; between 0.2% and 1.0%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or 0.3%; between 0.3% and 1.0%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, or 0.4%; between 0.4% and 1.0%, 0.9%, 0.8%, 0.7%, 0.6%, or 0.5%; between 0.5% and 1.0%, 0.9%, 0.8%, 0.7%, or 0.6%%; between 0.6% and 1.0%, 0.9%, 0.8%, or 0.7%; between 0.7% and 1.0%, 0.9%, or 0.8%; between 0.8% and 1.0%, or 0.9%; or between 0.9% and 1.0% by weight of a gelling agent.
  • the protein gel composition further comprises a flavoring ingredient configured to activate taste receptors in the gustatory system.
  • flavoring ingredients include 5 ’-ribonucleotide salts, glutamic acid salts, glycine salts, guanylic acid salts, hydrolyzed proteins, hydrolyzed vegetable proteins, insomniac acid salts, monosodium glutamate, sodium chloride, galacto-oligosaccharides, sorbitol, artificial flavorings, aspartamine, fumarate, garlic flavoring, herb flavoring, malate, natural flavoring agents, natural smoke extract, natural smoke solution, onion flavoring, shiitake extract, spice extract, spice oil, sugars, amino acids, yeast extract, hydrolyzed protein isolates, cytochromes, porphyrins, heterocycles (e.g., corrins, chlorins, bacteriochlorophylls, corphins, bacteriochlorin, isobacteriochlorin); molecules that
  • the protein gel composition further comprises a flavor stabilizing ingredient, such as guar gum, xanthan gum, modified starch, methyl cellulose, antioxidants, and derivatives thereof.
  • a flavor enhancer such as salts (e.g., sodium salts, potassium salts, calcium salts), sugars, acids (e.g., lactic acid, malic acid, tartaric acid), amino acids (e.g., glutamic acid), nucleotides (e.g., guanylic acid, inosinic acid), and derivatives thereof.
  • the protein gel composition further comprises a coloring ingredient or a plurality of coloring ingredients configured to provide the meat analog food product with a color that replicates the color of an animal meat food product.
  • the coloring ingredient provides the meat analog food product with a color replicating the color of raw tuna meat.
  • the protein gel composition of the present invention may be incorporated into any food product (including, for example, a diary product, a pasta, or a baked good), in preferred embodiments the food product is a meat analog food product.
  • a protein gel composition of a meat analog food product improves a sensory property of the meat analog food product so as to resemble a sensory property of a known animal meat food product.
  • a sensory property is a property that complies with consumer preference.
  • a protein gel composition of a meat analog food product replicates textural, structural, organoleptic, and/or rheological properties of raw animal meat, and in particular raw tuna.
  • a protein gel composition of a meat analog food product may accurately replicate TPA values of raw tuna meat, whereby the user mouthfeel and experience of biting and chewing the meat analog food product accurately mimics that of raw tuna.
  • a meat analog food product comprises a heterogenous protein gel composition comprising a plurality of adjacent layers, wherein two or more of the adjacent layers comprise different compositions and/or hardness to create a multi-fracturability property for the meat analog food product that mimics the multi-fracturability property of raw tuna when bitten.
  • a first layer of the meat analog food product comprises a hardness that is greater than a hardness of a second layer of the meat analog food product, wherein the first and second layers may be adjacent layers, the first layer may be an exterior layer and the second layer may be an interior layer, or the first layer may be an interior layer and the second layer may be an exterior layer of the meat analog food product.
  • the meat analog food product comprises more than two layers, wherein each layer may have the same or differing compositions and/or hardness.
  • adjacent layers in a meat analog food product provide multiple breaking points within the food product, thereby replicating the sensation of biting into and through individual layers of raw tuna muscle.
  • the protein gel composition is stable to the presence of additional food ingredients in a food matrix of the food product (e.g., water, lipids, salts, polysaccharides, sugars, proteins, texturized proteins, amino acids, yeast extracts, flavors, colors), such that the food matrix does not unduly destabilize the protein gel composition.
  • a shelf-life of a food product comprising a protein gel composition is up to 60 days of refrigerated storage. In some such embodiments, the shelf-life of the food product is between 10 days and 40 days of refrigerated storage.
  • a protein gel composition of a food product is stable to a process used in preparing the food product (e.g., mixing, shearing, hydration, gelation, extrusion, emulsifying, pressurization, cooling, freezing, freeze-thaw cycle), such that the process does not unduly destabilize the protein gel composition during production, frozen storage, and/or subsequent thawed refrigerated shelf-life.
  • a process used in preparing the food product e.g., mixing, shearing, hydration, gelation, extrusion, emulsifying, pressurization, cooling, freezing, freeze-thaw cycle
  • a protein gel composition improves multiple or synergistic sensory properties of the food product.
  • a protein gel composition is configured to improve multiple or synergistic sensory property by accurately replicating visual, textural, structural, and mouthfeel properties of the meat analog food product to mimic a corresponding animal meat food product, such as, for example, raw tuna meat.
  • a meat analog food product of the present invention is essentially free of gluten and/or soy protein, or other allergenic compounds.
  • a meat-like food product comprises between 10% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20% or 15%; between 20% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30% or 25%; between 30% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40% or 35%; between 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50% or 45%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60% or 55%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, 70% or 65%; between 70% and 100%, 95%, 90%, 85%, 80%, 75%, 70% or 65%; between 70% and 100%, 9
  • the present invention further comprises a method for producing a protein gel composition.
  • a protein gel composition comprises a plant-based protein.
  • a plant-based protein may be obtained by any known methodology in the art.
  • a plant-based protein is isolated from a plant extract.
  • a protein gel composition comprises a modified plant-based protein.
  • a modified plant-based protein is isolated from yeast.
  • a modified plant-based protein is enzymatically pretreated to remove an allergen, to remove a flavor, to remove a scent, or to otherwise prepare the protein for human consumption.
  • a modified plant-based protein is fermented to improve protein digestibility, remove non- nutritive compounds, promote protein crosslinking, or to otherwise prepare the protein for human consumption.
  • a plant-based protein is fermented to improve one or more function properties of the protein, including but not limited to increased solubility, increased extractability, and increased crosslinking, glycosylation, phosphorylation, hydroxylation, methylation, and the like.
  • the plant-based protein or modified plant-based protein is assayed for crude protein content and amount of acyl donors (e.g., glutamine and lysine residues) to determine the optimal amount of amino sugar/glycosaminoglycan.
  • the plant-based protein or modified plant-based protein is pre-glycosylated with an amino sugar and/or glycosaminoglycan.
  • the protein gel composition further comprises an amino sugar and/or glycosaminoglycan.
  • the amino sugar and/or glycosaminoglycan is added for the purpose of glycosylating the plant-based protein or modified plant-based protein via N-linked glycosylation, which may be accomplished with or without an enzyme. If the plant-based protein or modified plant-based protein was pre-glycosylated with an amino sugar and/or glycosaminoglycan, it is not necessary to add additional amino sugar and/or glycosaminoglycan to the plant-based protein or modified plant-based protein.
  • the amino sugar and/or glycosaminoglycan is added to the non-glycosylated plant-based protein or modified plant-based protein in a molar ratio of acyl donors to amino sugar/glycosaminoglycan of 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:15, 1:20, 1:25, or greater than 1:25 in preparation for glycosylation.
  • the amino sugar and/or glycosaminoglycan is added to the non-glycosylated plant-based protein or modified plant-based protein in a molar ration of acyl donors to amino sugar/glycosaminoglycan of 1:3.
  • the protein gel composition further comprises transglutaminase.
  • transglutaminase is added immediately to the plant-based protein/amino sugar mix or modified plant-based protein/amino sugar mix to simultaneously glycosylate the plant- based protein with the amino sugar/glycosaminoglycan and crosslink the plant-based protein or modified plant-based protein to form the gelled composition.
  • transglutaminase is added after the plant-based protein or modified plant-based protein has been pre-glycosylated with an amino sugar and/or glycosaminoglycan.
  • the transglutaminase crosslinks the plant-based proteins to form the gelled composition.
  • the protein gel composition is formed by adding water to the mixture of plant-based protein or modified plant-based protein and amino sugar, and pH adjusting the mixture with a base, such as NaOH to a pH of from 8.5 to 6.5, from 8.0 to 7.0, or 7.5.
  • Glycosylation is started by adding 10 units of microbial transglutaminase per 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, or greater than 5 grams of plant-based protein or modified plant- based protein in the mixture.
  • the enzymatic reaction is carried out at approximately 37°C without agitation for 20, 24, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120 or greater than 120 minutes.
  • the enzymatic reaction is stopped by heat treatment at approximately 65°C for 30, 40, 50, 60, 70, 80, 90, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150 or greater than 150 minutes.
  • the protein gel composition comprises a plant-based protein or modified plant-based protein mixture having collagen and one or more plant-based proteins or modified plant-based proteins, wherein the collagen is naturally glycosylated and the plant- based proteins or modified plant-based proteins are glycosylated with an amino sugar or glycosaminoglycan by a transglutaminase enzyme, wherein the transglutaminase enzyme simultaneously glycosylates the plant-based proteins or modified plant-based proteins and crosslinks the collagen and plant-based proteins or modified plant-based proteins to provide the protein gel composition.
  • the presence of collagen in the protein mix provides a synergistic effect on the textural properties of the protein gel composition as compared to protein gel compositions that do not include collagen, wherein the synergistic effect provide improved textural properties to the protein gel composition.
  • Some embodiments of the present invention further comprise a method for producing a meat analog food product comprising a protein gel composition, wherein the method comprises one or more steps for forming a protein gel composition into a meat analog food product, preparing a protein gel composition to include one or more additional ingredients, or adding one or more additional ingredients to the formed protein gel composition.
  • a method for producing a meat analog food product comprises a first step of providing a protein gel composition comprising a mixture of glycosylated and crosslinked plant-based proteins or modified plant-based proteins in accordance with the present invention. In some embodiments, such method then comprises a second step of forming the protein gel composition into meat analog food product.
  • a form or mold may be used to shape the protein gel composition into a meat analog food product.
  • the protein gel composition is extruded through a die to provide individual layers of the gel protein composition. In some embodiments, two or more extruded layers are stacked to form a meat analog food product.
  • one or more extruded layers are folded to provide a plurality of layers, wherein exterior surfaces of adjacent layers are touching.
  • an additional mixture of plant-based protein and/or modified plant-based protein and transglutaminase is sprinkled between adjacent layers to crosslink and adhere the adjacent layers.
  • the additional mixture further comprises flavoring or other ingredients to enhance a textural, structural, organoleptic, and/or rheological property of the food product at the interface between the adjacent layers.
  • the extruded layers are folded multiple times to provide additional adjacent layers.
  • the method may further comprise a preparation or processing step that is similar to processing steps conventionally used in the meat industry.
  • Such preparation or processing step may include cooking, smoking, curing, and/or fermenting.
  • such preparation or processing step yields a meat analog food product that resembles a raw whole meat, such as raw tuna.
  • a preparation or processing step yields a meat analog food product that resembles a processed meat, such as a bratwurst sausage, a hot Italian sausage, liverwurst, a weisswurst sausage, salami, and bologna.
  • the method of the present invention further comprises a step for extending an animal meat to obtain an extended meat product.
  • An amount of meat analog food product in relation to the amount of animal meat during blending will vary depending on an intended use of the extended meat product.
  • a concentration of animal meat in the extended meat may be about 45%, about 40%, about 35%, about 30%, about 25%, about 20%, about 15%, or about 10% by weight.
  • a concentration of animal meat in the extended meat product may be about 50%, about 55%, about 60%, about 65%, about 70%, or about 75% by weight.
  • Example 1 Comparison of Protein Gel Compositions with and without Amino Sugar [0065] A pure shittake mycelia biomass was built up through successive fermentations of a primary culture of shittake mycelia. The shittake mycelia biomass was then combined with equal amounts of pea and rice proteins in a sterile fermentation tank and allowed to ferment for 20-40 hours. At the end of the fermentation, the contents of the fermentation tank were concentrated and spray-dried, thereby yielding a fermented pea and rice protein mixture.
  • a protein gel composition (“Protein + TGA + Chitosan”) having 20% protein w/w was prepared by mixing the fermented pea and rice protein mixture with chitosan in a molar ratio of protein to chitosan of 1:3. The mixture of protein and chitosan was added to distilled water and pH adjusted to 7.5 with NaOH. Glycosylation and crosslinking was started by adding microbial transglutaminase to the pH adjusted mixture in an amount of 10 units transglutaminase per 1 gram of protein. The reaction was carried out at 37°C without agitation for 100 minutes, after which the reaction was stopped by heat treatment at 65°C for 135 minutes. The percentage of protein in the resulting gel was 10-30%.
  • a control protein gel composition (“Protein + TGA) having 20% protein w/w was prepared by mixing the fermented pea and rice protein mixture with distilled water pH adjusted to 7.5 with NaOH. Crosslinking was started by adding microbial transglutaminase to the pH adjusted mixture in an amount of 10 units transglutaminase per 1 gram of protein. The reaction was carried out at 37°C for 100 minutes, after which the reaction was stopped by heat treatment at 65°C for 135 minutes. The percentage of protein in the resulting gel was 10-30%.
  • a “Protein + TGA + Chitosan” protein gel composition was prepared according to
  • Example 1 The “Protein + TGA + Chitosan” protein gel and raw tuna meat were evaluated by compression TPA analysis in accordance with the TPA analysis of Example 1, the results of which are shown in Figure 2 and Table 1:
  • TPA results for the “Protein + TGA + Chitosan” protein gel composition are practically identical to the TPA results for raw tuna meat.
  • Two protein gel compositions were prepared according to Example 1, namely, a first protein gel composition using a fermented pea and rice plant-based protein mixture, and a second protein gel composition using a soy protein. Both protein gel compositions included transglutaminase and chitosan.
  • the “Fermented Pea/Rice + TGA + Chitosan” and “Soy + TGA + Chitosan” protein gels and raw tuna meat were evaluated by compression TPA analysis in accordance with the TPA analysis of Example 1 , the results of which are shown in Figure 2 and Table 2:
  • a meat analog raw tuna food product is prepared having textural, structural, organoleptic, and/or rheological properties of whole raw tuna meat.
  • a protein gel composition comprising a fermented pea and rice protein mixture and chitosan is prepared according to Example 1. The protein gel composition allowed to set for 1 hour at 55°C. The protein gel composition is transferred to a layering extruder and extruded through a rectangular shaped die to provide protein gel layers.
  • a protein mixture is prepared comprising fermented pea and rice protein, transglutaminase, and a flavored solution. The protein gel layers are folded and the protein mixture is sprinkled between the layers to obtain a layered aspect that will allow the outer surfaces of the adjacent layers to crosslink and adhere together.
  • Example 5 Comparison of Pea and Rice Protein Gels to Fermented Pea and Rice Proteins Gels [0076] Textural analysis (i.e., TP A) was performed on fermented and unfermented protein gel compositions prepared in accordance with one or more representative embodiments of the present invention. Fermented and non-fermented pea and rice protein gel compositions were prepared according to Table 3:
  • Fermented pea and rice proteins Fermented protein gel compositions were prepared using rice and pea protein isolates fermented with shiitake (Mycotech, FermentlQ), an amino sugar (i.e., Chitosan HMW, Sigma Aldrich 419419), a transglutaminase (i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto), and low-mineralization water.
  • shiitake Mycotech, FermentlQ
  • an amino sugar i.e., Chitosan HMW, Sigma Aldrich 419419
  • a transglutaminase i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • low-mineralization water i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • Non-fermented protein gel compositions were prepared using pea protein (Nutralys F85F, Roquette), brown rice protein (MyVegan), an amino sugar (i.e., Chitosan HMW, Sigma Aldrich 419419), a transglutaminase (i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto), and low- mineralization water.
  • pea protein Nutralys F85F, Roquette
  • MyVegan brown rice protein
  • an amino sugar i.e., Chitosan HMW, Sigma Aldrich 419419
  • a transglutaminase i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • low- mineralization water i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • the protein isolates and amino sugar were weighed and then mixed with low
  • the mixture was then covered and placed in a 37°C water bath for 3 hours to complete the gelling reaction.
  • the gelling reaction and enzymatic activity was stopped by heating the mixture to 65°C for 1 hour.
  • the gel composition was allowed to cool to ambient temperature, and then stored at 4°C until TPA and colorimetry analysis was performed according to Table 4:
  • TPA analysis was performed using a TA.XTplusC Texture Analyser (Stable Microsystems, UK) and a test strain of 75%.
  • the pre-test speed was 1mm/s
  • the test speed was 5mm/s
  • the post-test speed was 5mm/s.
  • the TPA test was performed three times for each gel (experimental replica).
  • Color and opacity analysis was performed using a ColorFlex EZ Spectrophotometer (HunterLab, USA) with a light opening of D45/10°. The color and opacity measurements were performed 3 times for each gel.
  • Example 6 Comparison of Soy Protein Gel to Hydrolyzed Soy Protein Gel [0083] TPA analysis performed on soy protein gel and hydrolyzed soy protein gel compositions prepared in accordance with one or more representative embodiments of the present invention.
  • the soy and hydrolyzed soy protein gel composition were prepared according to Table 6:
  • the non-hydrolyzed soy protein gel composition was prepared using soy protein isolates (ISOPRO900HI, Scoular), an amino sugar (i.e., Chitosan HMW, Sigma Aldrich 419419), a transglutaminase (i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto), and low-mineralization water.
  • soy protein isolates ISOPRO900HI, Scoular
  • an amino sugar i.e., Chitosan HMW, Sigma Aldrich 419419
  • a transglutaminase i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • low-mineralization water i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto
  • hydrolyzed soy protein gels were prepared using hydrolyzed soy protein isolates (i.e., ISOPRO900HI, Scoular, treated with Alcalase Pure 2.4L FG, Novozymes, at native pH and 37°C for 5 hours, and then refrigerated), an amino sugar (i.e., Chitosan HMW, Sigma Aldrich 419419), a transglutaminase (i.e., Microbial Ca2+ independent TGA, Streptomyces mobaraensis, Ajinomoto), and low- mineralization water.
  • the protein isolates and amino sugar were weighed and then mixed with low-mineralization water in a plastic container using a magnetic stirrer.
  • transglutaminase was added and further mixed for 30 seconds at room temperature to disperse the ingredients.
  • the mixture was then covered and placed in a 37°C water bath for 3 hours to complete the gelling reaction.
  • the gelling reaction and enzymatic activity was stopped by heating the mixture to 65°C for 1 hour.
  • the gel composition was allowed to cool to ambient temperature, and then stored at 4°C until TPA and colorimetry analysis was performed. TPA, color and opacity analysis was performed in accordance with Example 5.
  • TPA results for 30% hydrolyzed soy protein gel compositions is shown in Figure 4, and comparative results showing the texture and consistency 12%, 20% and 30% non-hydrolyzed soy protein compositions is shown in Figure 5, wherein these non-hydrolyzed soy protein compositions were unable to be formed into protein gel compositions.
  • protein gel compositions capable of containing higher protein percentages (i.e., at least up to 30% protein) than protein gels comprising non- hydrolyzed protein (i.e., only up to 12% protein). This is at least partially due to the higher solubility of hydrolyzed protein, which enables the production of protein gel compositions having high protein concentrations. Protein gel compositions comprising hydrolyzed proteins further provide desirable textures and consistencies compared to protein compositions comprising non-hydrolyzed proteins, which were unable to form protein gels.

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Abstract

La présente invention concerne une composition de gel de protéine comprenant une ou plusieurs protéines végétales ou protéines végétales modifiées par glycolysation enzymatique avec un ou plusieurs sucres aminés ou glycosaminoglycanes, et réticulé par voie enzymatique, la composition de gel de protéine comprenant au moins une propriété physique améliorée par comparaison avec des compositions de gel de protéine connues dans l'état de la technique, ladite au moins une propriété physique améliorée comprenant, mais sans y être limitée, une rétention d'eau améliorée, une hydrophobicité de surface inférieure, une stabilité d'émulsion supérieure, une stabilité de mousse supérieure, une viscosité supérieure ou une densité de réseau de protéine accrue.
PCT/US2022/028081 2021-05-06 2022-05-06 Composition de gel de protéine conférant une texture améliorée à un substitut à la viande WO2022236062A1 (fr)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
US20060121006A1 (en) * 2004-09-10 2006-06-08 Chancellor Michael B Production of nutritional and therapeutic products from cultured animal cells
US20190037893A1 (en) * 2015-10-20 2019-02-07 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
US20200093155A1 (en) * 2018-09-20 2020-03-26 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060121006A1 (en) * 2004-09-10 2006-06-08 Chancellor Michael B Production of nutritional and therapeutic products from cultured animal cells
US20190037893A1 (en) * 2015-10-20 2019-02-07 SAVAGE RIVER, INC. dba BEYOND MEAT Meat-like food products
US20200093155A1 (en) * 2018-09-20 2020-03-26 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

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Title
SONG ET AL.: "S tructure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase", FOOD CHEMISTRY, vol. 163, no. 2014, 5 April 2014 (2014-04-05), pages 114 - 119, XP028850887, DOI: 10.1016/j.foodchem.2014.04.089 *

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