WO2023107105A1

WO2023107105A1 - A meal substitute and methods for the same

Info

Publication number: WO2023107105A1
Application number: PCT/US2021/062416
Authority: WO
Inventors: Matthew Elonis; Andres Alberto Arrocha-Arcos
Original assignee: Meepo Inc.
Priority date: 2021-12-08
Filing date: 2021-12-08
Publication date: 2023-06-15

Abstract

A meal substitute comprising instantized peptides or amino acids and method of making the same are provided.

Description

A MEAL SUBSTITUTE AND METHODS FOR THE SAME

FIELD

[0001] A meal substitute comprising peptides or amino acids, a high density, and high calories. The meal substitute is in a solid mass.

BACKGROUND

[0002] Nutritional supplements are popular. Others have used raw components such as full proteins from milk, soybean, whey, and other sources. In many cases these formulas are liquid formulas are not palatable, and do not mimic real meals. If they use amino acids they are limited by the current bitter blocking technology and also they provide a very limited amount of calories. Others have produced protein bars, but these also lack the aspects of a real meal. See US20070286909, US3697287A, US5132113A, WO/2013/102873, WO2013102873A2, RU2383207C2, GB2039709A, and EP2384124B1, which are incorporated herein by references as if fully set forth. See also rice bars, CLIF BUILDERS - Protein Bar, and ProBar. The ratio of calories to the weight of this kind of products is around 4 Cal/g and below. Other classical products are ENSURE and GLUCERNA from Abbot company.

[0003] Recently, a physio-mimic effect is reported by Giarratana, N. et al. “A New Phe-Free Protein Substitute Engineered to Allow a Physiological Absorption of Free Amino Acids for Phenylketonuria” (2018) J. Inborn Errors of Metabolism 6: 1-9, which is incorporated herein by reference as if fully set forth. Giarratana, N. et al. revealed that free amino acid mixtures can emulate casein bio-availability in the blood stream. Other examples are seen with ingestion Arabic Gum, which causes significant reduction in the body mass index (Babiker, R. “Effects of Gum Arabic Ingestion on Body Mass Index and body Fat Percentage in Healthy Adult Females, Two-Arm Randomized, Placebo Controlled Double-Blind Trial” (2012” Nutrition J. 11: 111-118, which is incorporated herein by reference as if fully set forth).

[0004] Even when it is known that a dietary fiber promotes satiation and alters glycemic index, it may be necessary to improve the composition. A mixture of lipids with one amino acid has been published RU2356247C2, which is incorporated herein by reference as if fully set forth. More complex combinations as supplements in powder form with fiber, grains, and gums have also been proposed. See US20080003265A1, which is incorporated herein by reference as if fully set forth. The fortification of hydrolyzed protein has been reported by others (See WO2019/169433A1, US7247336B1, US20140154358A1, which are incorporated herein by reference as if fully set forth). Still, these bars or powders do not mimic the amino acid profile of proteins like salmon, steak, and others with high essential amino acid content.

SUMMARY

[0005] In an aspect, the invention relates to a meal substitute. The meal substitute is in the form of a solid mass comprising blocked instantized peptides or amino acids. The instantized peptides or amino acids comprise particles of at least one of peptides or amino acids coated with an instantizing agent. The blocked instantized peptides or amino acids comprise a covering on the instantized peptides or amino acids. The meal substitute has a ratio of calories to weight of 4.8 Cal/g or higher, and a volume equivalent to a cube of 0.8 to 1.3 inch per side.

[0006] In an aspect, the invention relates to a method of making a meal substitute. The method comprises: adding aqueous medium and optionally glycerin to blocked instantized peptides or amino acids to produce a hydrated mixture. The method also comprises heating the hydrated mixture to 130- 155°F, and stirring the hydrated mixture to produce a homogenous gel. The method also comprises adding a carbohydrate emulsifier and/or natural emulsifier. The method also comprises high shear mixing of to produce a full emulsion, and molding the full emulsion to produce the meal substitute.

BRIEF DESCRIPTION OF THE DRAWINGS

[0007] The following detailed description of embodiments of the present invention will be better understood when read in conjunction with the appended drawing. For the purpose of illustrating the invention, there is shown in the drawing an embodiment. It is understood, however, that the invention is not limited to the precise arrangements and instrumentalities shown. In the drawing:

[0008] FIG. 1 illustrates a method of making a meal substitute.

[0009] FIG. 2 illustrates a method of making a meal substitute.

DETAILED DESCRIPTION

[0010] Certain terminology is used in the following description for convenience only and is not limiting. The words “right,” “left,” “top,” and “bottom” designate directions in the drawings to which reference is made.

[0011] As used herein amino acid “content” means the type of amino acids present in a given protein.

[0012] As used herein amino acid “profile” means the ratio of amino acids to one another in a given protein. Where a mass of a given protein is known, the amino acid “profile” may be the mass of each amino acid present in the given mass of protein.

[0013] The words “a” and “one,” as used in the claims and in the corresponding portions of the specification, are defined as including one or more of the referenced item unless specifically stated otherwise. This terminology includes the words above specifically mentioned, derivatives thereof, and words of similar import. The phrase “at least one” followed by a list of two or more items, such as “A, B, or C” or “A, B, and C,” means any individual one of A, B or C as well as any combination thereof.

[0014] Numerical values or ranges preceded by “about” refer to the explicitly recited numbers, and the numbers within the experimental error of the measure contemplated. Embodiments described with the modifier “about” may be altered to remove “about” in order to form further embodiments herein. Likewise, embodiments described without the modifier “about” may be altered to add “about” in order to form further embodiments herein.

[0015] A range expressed as being between two numerical values, one as a low endpoint and the other as a high endpoint, includes the values between the numerical values and the low and high endpoints. Embodiments herein include subranges of a range herein, where the subrange includes a low and high endpoint of the subrange selected from any increment within the range selected from each single increment of the smallest significant figure, with the condition that the high endpoint of the subrange is higher than the low endpoint of the subrange.

[0016] Further embodiments herein include replacing one or more “including” or “comprising” in an embodiment with “consisting essentially of’ or “consisting of.” “Including” and “comprising,” as used herein, are open ended, include the elements recited, and do not exclude the addition of one or more other element. “Consisting essentially of’ means that addition of one or more element compared to what is recited is within the scope, but the addition does not materially affect the basic and novel characteristics of the combination of explicitly recited elements. “Consisting of’ refers to the recited elements, but excludes any element, step, or ingredient not specified.

[0017] An embodiment comprises a meal substitute. The meal substitute may be in the form of a solid mass. The meal substitute may comprise blocked instantized peptides or amino acids. The blocked instantized peptides or amino acids may comprise at least one of peptides or amino acids. The blocked instantized peptides or amino acids may comprise both peptides and amino acids, only peptides, or only amino acids. The instantized peptides or amino acids may comprise particles of both peptides and amino acids, only peptides, or only amino acids coated with an instantizing agent. The instantizing agent may be an emulsifier.

[0018] One type of instantized amino acids and methods of making the same are described in US pre-grant publication No. 2015/0305395, which is titled Method of instantizing amino acids and is incorporated herein by reference as if fully set forth. See also US pre-grant publication No. US 2015/0342915, which is titled Instantized product and methods and is incorporated herein by reference as if fully set forth. Instantized peptides or amino acids may combine with liquid to which they are added in manner that minimizes the amount of material left uncombined with the liquid. For example, material that is either left floating on the surface of the liquid or as residual material that collects, uncombined with the liquid, at the bottom of the container holding the liquid is minimized. An instantized material may be dissolved, dispersed, or otherwise combined with the liquid the instantized product in the liquid in any suitable manner and can include, for example, agitation and/or stirring. Instantized peptides or amino acids may comprise particles of peptides or amino acids having a maximum average diameter of no more than 1000 pm. The maximum average diameter may be no more than 900 pm, no more than 800 pm, no more than 700 pm, no more than 600 pm, no more than 500 pm, no more than 450 pm, no more than 400 pm, no more than 350 pm, no more than 300 pm, no more than 250 pm, no more than 200 pm, no more than 177 pm, no more than 150 pm, no more than 100 pm, no more than 75 pm, no more than 50 pm, no more than 25 pm, no more than 10 pm, no more than 5 pm, no more than 1 pm, no more than 0.5 pm, or no more than 0.01 pm. The particles may be produced by grinding or milling larger particles of peptides or amino acids. The particles may have a minimum average diameter of at least 1 nm. The minimum average diameter may be at least 10 nm, at least 100 nm, at least 1 pm, at least 10 pm, at least 25 pm, at least 50 pm, at least 100 pm, at least 200 pm, at least 250 pm, or at least 500 pm. The size of the particles also can be characterized by any range that includes, as endpoints, any combination of a minimum average diameter identified above and any maximum average diameter identified above that is greater than the minimum average diameter. For example, the particles may have an average diameter of from about 200 pm to about 300 pm.

[0019] The peptides or amino acids may be ground or milled to produce instantized peptide or amino acid particles having a maximum size no larger than 40 mesh. The produce particles may have a maximum size no larger than 50 mesh, no larger than 60 mesh, no larger than 70 mesh, or no larger than 80 mesh. The peptides or amino acids may be ground or milled to produce particles having a minimum size no smaller than 100 mesh, no smaller than 80 mesh, no smaller than 70 mesh, no smaller than 60 mesh, or no smaller than 50 mesh. The size of the particles also can be characterized by any range that includes, as endpoints, any combination of a minimum size identified above and any maximum size identified above that is greater than the minimum size.

[0020] The particles of peptides or amino acids may be coated to form instantized peptides or amino acids. The coating may comprise an instantizing agent. The instantizing agent may be one or more of trehalose, a carbohydrate or combination of carbohydrates, or a gum or combination of gums, or an emulsifier (s). The particles may be coated with a combination of two or more of trehalose, one or more type of carbohydrate, one or more type of gum, or one or more type of emulsifier. The coating may be selected to form a substantially cloud-free dispersion in water. The instantized peptides or amino acids may form a substantially cloud-free dispersion when mixed with water. The coating may reduce liquid surface tension, allowing the coated peptides or amino acids to more readily enter the liquid, thereby allowing more rapid and/or more complete dissolution and/or dispersion in the liquid.

[0021] The one or more of trehalose, a carbohydrate or combination of carbohydrates, or a gum or combination of gums, or an emulsifier(s) may be at 3 to 5% w/w of the instantized peptides or amino acids.

[0022] Exemplary carbohydrates that may be selected for the coating of particles include but are not limited to at least one of tapioca starch, modified starch, waxy starch, and pectin. The carbohydrates may be at 10-20% w/w of the instantized peptides or amino acids. The carbohydrates may be at 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20% w/w of the instantized peptides or amino acids, or in a range between any two of the foregoing.

[0023] Exemplary gums that may be selected for the coating of particles include but are not limited to at least one of arabic gum, guar gum, gellan gum, or xanthan gum. The gum may comprise arabic gum. The gum(s) may be at 5- 10% w/w of the instantized peptides or amino acids. The gum(s) may be at 5, 6, 7, 8, 9, or 10% w/w of the instantized peptides or amino acids, or in a range between any two of the foregoing.

[0024] Exemplary emulsifiers that could be selected for the coating of particles include but are not limited to one or more of Polysorbate 20, Polysorbate 60, Polysorbate 80, lecithin, decolored lecithin, a monoglyceride, or a diglyceride. The emulsifier(s) may be at 3-15% w/w of the instantized peptides or amino acids. Exemplary emulsifiers include one or more carbohydrate emulsifier. Examples of carbohydrate emulsifiers comprise tapioca starch, waxy maize starch, cassava starch, waxy rice starch, or pectin. The emulsifier(s) may be added in amount to be a minimum of at least 0.5% by weight of the final instantized peptides or amino acids. The percent may be at least 1.0%, at least 1.5%, at least 2.0%, at least 2.5%, at least 3.0%, at least 3.5%, at least 4.0%, at least 4.5%, at least 5.0%, at least 5.5%, at least 6.0%, at least 6.5%, at least 7.0%, at least 7.5%, at least 8.0%, at least 8.5%, at least 9.0%, at least 9.5%, or at least 10.0% of the instantized peptides or amino acids by weight (w/w). The amount may be a maximum of to result in a percent of no more than 10.0%, no more than 9.5%, no more than 9.0%, no more than 8.5%, no more than 8.0%, no more than 7.5%, no more than 7.0%, no more than 6.5%, no more than 6.0%, no more than 5.5%, no more than 5.0%, no more than 4.5%, no more than 4.0%, no more than 3.5%, no more than 3.0%, no more than 2.5%, no more than 2.0%, no more than 1.5%, no more than 1.0%, or no more than 0.5% of the instantized peptides or amino acids by weight (w/w). The amount of emulsifier in the final instantized product also can be characterized by any range that includes, as endpoints, any combination of a minimum amount identified above and any maximum amount identified above that is greater than the minimum amount. For example, in some embodiments, the emulsifier can be added to the hydrophobic biologically active material to be about 4% to about 6% of the instantized peptides or amino acids by weight (w/w).

[0025] Generally, the instantizing agent; e.g., the trehalose, carbohydrate(s), gum, or emulsifier(s), may be applied to the surface of the particles in any suitable manner. Exemplary methods include, for example, spraying the instantizing agent onto particles, optionally dry particles, of the peptide or amino acids. The exemplary methods may also include agitating the mixture of particles and instantizing agent sufficiently to produce a thorough intermixture.

[0026] The blocked instantized peptides or amino acids may comprise a covering on the instantized peptides or amino acids. The covering may enclose one or more particle of instantized peptides or amino acids. The covering may comprise a covering agent. The convering agent may be at least one of polysaccharide, gellan, gelatin, lecithin, or carnauba wax. Exemplary but nonlimiting of polysaccharides that may be selected for the covering agent include at least one of lignocellulose, inulin, waxy maize starch, modified tapioca starch, or waxy corn starch. The covering agent may comprise one or both of gellan and gelatin. The covering may comprise 4-6 % (w/w) of the blocked instantized peptides or amino acids. The covering may comprise 4, 5, 6, 4-5, or 5-6% (w/w) of the blocked instantized peptides or amino acids.

[0027] A meal substitute may have a ratio of calories to weight of 4.8 Cal/g or higher. The ratio may be 4.8, 4.9, 5.0, 5.1, or 5.2.

[0028] A meal substitute may have a volume equivalent to a cube of 0.8 to 1.3 inch per side. The volume equivalent may to a cube of 0.8, 0.9, 1.0, 1.1, 1.2, or 1.3 inches per side, or a volume equivalent in range between any two of the foregoing.

[0029] The at least one of peptides or amino acids comprise at least one of hydrolyzed collagen, rice, wheat, free amino acids and peptides.

[0030] A meal substitute may further comprise one or more of lipids, oligosaccharides, and carbohydrates in addition to the coating or covering on the peptides or amino acids particles. The lipids may be at 22% (w/w) based on the total weight of the meal substitute. The lipids may be at 25% (w/w) based on the total weight of the meal substitute. The lipids may be at 15%-30% (w/w) based on the total weight of the meal substitute. The lipids maybe at 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% (w/w) based on the total weight of the meal substitute, or at a percent between any two of the foregoing. The oligosaccharides may be at 3% (w/w) based on the total weight of the meal substitute. The oligosaccharides may be at 3%-18% (w/w) based on the total weight of the meal substitute. The oligosaccharides may be at 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% (w/w) based on the total weight of the meal substitute, or at a percent between any two of the foregoing. The carbohydrates may be at 10%- 25% (w/w) or 18.57% (w/w) based on the total weight of the meal substitute. The carbohydrates may be at 10%, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, or 25% (w/w) based on the total weight of the meal substitute, or at a percent between any two of the foregoing. The carbohydrates may comprise complex carbohydrates. The complex carbohydrates may comprise one or more of starches, inulins, and oligosaccharides of low glycemic index. Complex carbohydrates may provide energy for longer periods of time compared to simple sugars such as fructose.

[0031] The carbohydrates may substitute those found in a meal. For example, the carbohydrates may be of the type(s) found in a meal of at least one of sweet potato, kale, or avocado, or in a meal including at least one of salmon and sweet potato. The meal including at least one of sweet potato, kale, or avocado may comprise 30 g sweet potato, 25 g kale, and 20 g avocado. The meal including at least one of sweet potato, kale, or avocado may comprise 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 g sweet potato, or an amount between any two of the foregoing. The meal including at least one of sweet potato, kale, or avocado may comprise 20, 21, 22, 23, 24, or 25 g kale, or an amount between any two of the foregoing. The meal including at least one of sweet potato, kale, or avocado may comprise 15, 16, 17, 18, 19, or 20 g avocado, or an amount between any two of the foregoing. The meal including at least one of sweet potato, kale, or avocado may comprise 15, 16, 17, 18, 19, or 20 g of complex carbohydrate, or an amount between any two of the foregoing. The meal including at least one of salmon and sweet potato may comprise 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, or 120 g of salmon, or an amount between any two of the foregoing. The meal including at least one of salmon and sweet potato may comprise 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 g of sweet potato, or an amount between any two of the foregoing. The meal including at least one of salmon and sweet potato may comprises 15, 16, 17, 18, 19, or 20 g of complex carbohydrate, or an amount between any two of the foregoing. The complex carbohydrate of either of the meal including at least one of sweet potato, kale, or avocado or the meal at least one of salmon and sweet potato may comprise one or more of starches, inulins, and oligosaccharides of low glycemic index. An embodiment includes substituting steak for salmon in any of the description including salmon.

[0032] A meal substitute may have a glycemic index mimicking a meal. The meal may comprise at least one of sweet potato, kale, or avocado. The meal may comprise at least one of salmon and sweet potato. A meal substitute may have a glycemic index a glycemic index of 45. A meal substitute may have a glycemic index a glycemic index in a range of 45-65. A meal substitute may have a glycemic index a glycemic index of 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, or 65, or in a range between any two of the foregoing.

[0033] The at least one of peptides or amino acids of a meal substitute may have an amino acid content mimicking an amino acid content of a target protein. The target protein may be one or more selected from the group consisting of fish protein, pork protein, goat protein, chicken protein, egg protein, beef protein, pea protein, salmon protein, insect protein, plant protein, milk protein, whey protein isolate, hydrolyzed whey protein, milk protein isolate, soy protein isolate, and pea protein isolate protein.

[0034] The at least one of peptides or amino acids may comprise hydrolysates from animal sources. The animal sources maybe selected from the group consisting of cow, goat, salmon, fish, and chicken. The animal sources may be muscle based. The animal sources may be milk based.

[0035] A meal substitute may comprise a bitter blocker. A meal substitute may comprise no more than 5% (w/w), no more than 4% (w/w), no more than 3% (w/w), no more than 2% (w/w), no more than 1% (w/w), no more than 0.5% (w/w), no more that 0.3% (w/w), no more than 0.2% (w/w), or no more than 0.1% (w/w) bitter blocker composition. A meal substitute may include no bitter blocker.

[0036] A meal substitute may comprise 8-10 grams of peptides or amino acids and 13-14 grams hydrolyzed collagen. The meal substitute comprising 8- 10 grams of peptides or amino acids and 13-14 grams hydrolyzed collagen may have a total mass of 80 grams. The meal substitute comprising 8-10 grams of peptides or amino acids and 13-14 grams hydrolyzed collagen, and having a total mass of 80 grams may comprise protein, lipids and oligosaccharide. The meal substitute may comprise all of the essential amino acids. The meal cube may comprise lipids.

[0037] An embodiment includes a method of making a meal substitute. Referring to FIG. 1, the method may comprise as step 110 of adding an aqueous medium and to blocked instantized peptides or amino acids to produce a hydrated mixture. The aqueous medium may comprise water, glycerin, or both water and glycerin. The aqueous medium may be an solution in water. The aqueous medium may comprise glycerin at a concentration of 2-15% w/w in the water.

[0038] The method may also comprise a step 120 of heating the hydrated mixture. The temperature reached by heating may be sufficient to melt gelatin. The temperature reached by heating may be sufficient to melt a gelatin cube. The temperature reached by heating may be sufficient to melt a hard gelatin shell. The temperature after heating may be 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150, 151, 152, 153, 154, or 155°F, or in a range between any two of the foregoing. The temperature may be 140°F.

[0039] The method may also comprise stirring the hydrated mixture 130 to produce a homogenous gel.

[0040] The method may also comprise a step 140 of adding a carbohydrate emulsifier and/or natural emulsifier 140 The carbohydrate emulsifier may comprise or be a starch. The starch may comprise or be at least one of tapioca starch, waxy maize starch, cassava starch, or waxy rice starch. The carbohydrate emulsifier may comprise a setting agent. The setting agent may be the pectin. The method pectin may comprise or be a low set pectin. The natural emulsifier may comprise at least one of mustard, soy and egg lecithin, mono- and diglycerides, polysorbates, carrageenan, or guar gum. One of ordinary skill in the art will recognize that the exemplary carbohydrate emulsifiers above are natural. The term “natural emulsifier” is not intended to imply that the carbohydrate emulsifiers are necessarily non-natural. Instead, the terms “carbohydrate emulsifier” and “natural emulsifier” are used simply to provide a means to express different genera of emulsifiers. [0041] The method may also comprise high shear mixing 150 to produce a full emulsion. The method may comprise adding at least one of hydrolyzed protein and oil 142 prior to, during, or after the high shear mixing. The hydrolyzed protein may comprise or be hydrolyzed collagen. The oil may comprise or be at least one of coconut oil and avocado oil. High shear mixing may comprise rotatory mixing at about 5,000 rpm. High shear mixing may comprise rotatory mixing at about 1,000, 2,000, 3,000, 4,000, or 5,000 rpm, or at an rpm between any two of the foregoing.

[0042] The method may also comprise molding the full emulsion 160 to produce the meal substitute. The molding may comprise dispensing the full emulsion into a mold. The molding may comprise applying a water based demolding agent to the mold prior to the dispensing.

[0043] The method may further comprise removing the meal substitute from the mold 170.

[0044] The method may also comprise curing the meal substitute 180. The curing may comprise reducing water content in the meal substitute. The reducing water content may result in 0.2% or 0.3% water activity in the meal substitute. Water activity refers to the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water.

[0045] Between the adding a carbohydrate and a pectin and the high shear mixing of to produce a full emulsion, the method also comprises low to medium shear agitation 144. When the method includes adding at least one of hydrolyzed protein and oil 142, the low to medium shear agitation may occur before, after, or during adding at least one of hydrolyzed protein and oil 142. A temperature of 100-135°F may be maintained during the low to medium shear agitation. Low shear agitation may be rotatory agitation at 100 rpm. Medium agitation may be at 500 rpm.

[0046] The method may also comprise blocking instantized peptides or amino acids to produce the blocked instantized peptides or amino acids. The blocking may comprise applying a polymeric matrix to the instantized peptides or amino acids. The blocking may comprise applying one or more of gelatin or gellan to the instantized peptides or amino acids. The polymeric matrix, which may be formed by geltatin and/or gellan, may cover the instantized peptides or amino acids.

[0047] The method may also comprise producing the instantized peptides or amino acids. The producing may include one or more of milling or grinding at least one of peptides or amino acids to produce particles. The particles may have a size as set forth above. The producing may be as set forth above. The producing may be as set forth in one of EP03703198A, EP1581639A2, EP2485606A1 or US4734401A, which are incorporated herein by reference as if fully set forth. The producing may include coating the particles with an instantizing agent. The instantantizing agent may comprise one or more of trehalose, carbohydrate(s), gum, or emulsifier(s). The coating may comprise applying instantizing agent to the surface of the particles in any suitable manner. Exemplary methods include, as a non-limiting example, spraying the instantizing agent onto particles of the at least one of peptides or amino acids. This may produce a mixture of particles and instantizing agent. The particles may be dry before application. Exemplary methods may also include agitating the mixture of instantizing agent and particles obtained sufficiently to produce a thorough intermixture.

[0048] Referring to the FIG. 2, a method of making a meal substitute is illustrated. A gel/peptide mix 210 is illustrated. Here, the instantized peptides or amino acids are represented by the “peptide” and the “gel” covers the “peptide.” That is the gel/peptide mix 210 contains blocked instantized peptides or amino acids. The method includes adding an aqueous medium, water and glycerin 215, to the blocked instantized peptides or amino acids to produce a hydrated mixture. The method includes blending at low shear at step 220.

[0049] A step of heating to 140°F 225 results in a hydrated gel/peptide mix 230. The method includes adding carbohydrate (starch and pectin) and collagen mix 232, adding liquid coconut oil 234, and adding avocado oil 236. The collagen mix 232 may comprise tapioca starch and the pectin.

[0050] Mixing with medium agitation 238 results in a hydrated gel/peptide and coconut oil mix 240. Step 225 may be referred to as stirring the hydrated mixture to produce a homogeneous gel. A step of mixing with heavy agitation 245 is conducted until everything is mixed. The end of mixing 245 may be when there is no remaining powder and/or no liquid separation. Mixing 245 may be referred to as high shear mixing of to produce a full emulsion 250.

[0051] Steps 255 are in order, dispensing the full emulsion 250 into molds, allowing the full emulsion to set, and unmolding meal substitutes 250. A step of curing may be applied to obtain a finished product 260.

[0052] EMBODIMENTS LIST

[0053] The following lists particular embodiments and is not an exclusive list of embodiments herein.

[0054] 1. A meal substitute in the form of a solid mass comprising blocked instantized peptides or amino acids, a ratio of calories to weight of 4.8 Cal/g or higher, and a volume equivalent to a cube of 0.8 to 1.3 inch per side, wherein the instantized peptides or amino acids comprise particles of at least one of peptides or amino acids coated an instantizing agent, and the blocked instantized peptides or amino acids comprise a covering on the instantized peptides or amino acids, the covering comprising a covering agent.

[0055] 2. The meal substitute of embodiment 1, wherein the covering agent comprises gellan and gelatin.

[0056] 3. The meal substitute of embodiments 1 or 2, wherein the instantizing agent comprises at least one of trehalose, a carbohydrate, a combination of carbohydrates, a gum, a combination of gums, or one or more emulsifier.

[0057]

[0058] 4. The meal substitute of any one or more of embodiments 1-3, wherein the at least one of peptides or amino acids comprise at least one of hydrolyzed collagen, rice, wheat, free amino acids and peptides.

[0059] 5. The meal substitute of any one or more of embodiments 1-4 further comprising one or more of starch, lipids, oligosaccharides, and carbohydrates.

[0060] 6. The meal substitute of embodiment 5 comprising the carbohydrates, and wherein the carbohydrates substitute those found in a meal including at least one of sweet potato, kale, or avocado, or in a meal including at least one of salmon and sweet potato.

[0061] 7. The meal substitute of embodiment 6, wherein the meal including at least one of sweet potato, kale, or avocado comprises 25-35 g sweet potato, 20-25 g kale, and 15-20 g avocado, or the meal including at least one of salmon and sweet potato comprises 100-120 g of salmon and 30-40 g of sweet potato, preferably 30 g sweet potato, 25 g kale, and 20 g avocado, or the meal including at least one of salmon and sweet potato comprises 100 g of salmon and 40 g of sweet potato.

[0062] 8. The meal substitute of embodiment 7, wherein the meal including at least one of sweet potato, kale, or avocado comprises 15-20 g of complex carbohydrate, and the carbohydrate comprises starches, inulins, and oligosaccharides of low glycemic index, or the meal including at least one of salmon and sweet potato comprises 15-20 g of complex carbohydrate, and the carbohydrate comprises starches, inulins, and oligosaccharides of low glycemic index.

[0063] 9. The meal substitute of any one or more of embodiments 1-8, wherein the meal substitute has a glycemic index mimicking a meal comprising at least one of sweet potato, kale, or avocado or a meal comprising at least one of salmon and sweet potato.

[0064] 10. The meal substitute of any one or more of embodiments 1-9 having a glycemic index of 45-65, preferably 45.

[0065] 11. The meal substitute of any one or more of embodiments 1-10, wherein the instantizing agent comprises one or more gum, and the one or more gum comprises arabic gum.

[0066] 12. The meal substitute of any one or more of embodiments 1-11, wherein the at least one of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.

[0067] 13. The meal substitute of embodiment 12, wherein the target protein is one or more selected from the group consisting of fish, pork, goat, chicken, egg, beef, pea, salmon, insect, plant, milk, whey protein isolate, hydrolyzed whey protein, milk protein isolate, soy protein isolate, and pea protein isolate.

[0068] 14. The meal substitute of any one or more of embodiments 1-13, wherein the at least one of peptides or amino acids comprise hydrolysates from animal sources selected from the group consisting of cow, goat, salmon, fish, and chicken.

[0069] 15. The meal substitute of any one or more of embodiments 1-14 comprising no more than 5% w/w bitter blocker composition.

[0070] 16. The meal substitute of any one or more of claims 1-15 comprising 8-10 grams of the at least one of peptides or free amino acid, 13-14 grams of hydrolyzed collagen, protein, lipids, and oligosaccharide, wherein the meal substitute has a total mass of 80 grams.

[0071] 17. A method of making a meal substitute comprising: adding aqueous medium, optionally comprising glycerin, to blocked instantized peptides or amino acids to produce a hydrated mixture; heating the hydrated mixture to a temperature sufficient to melt gelatin, preferablyl30-155°F; stirring the hydrated mixture to produce a homogenous gel; optionally adding at least one of oil(s), preferably melted coconut oil and avacodao oil, and flaxseed meal; adding at least one of a carbohydrate emulsifier or a natural emulsifier, preferably a carbohydrate, hydrolyzed collagen and a pectin; high shear mixing of to produce a full emulsion; and molding the full emulsion to produce the meal substitute.

[0072] 18. The method of embodiment 17 further comprising blocking instantized peptides or amino acids to produce the locked instantized peptides or amino acids.

[0073] 19. The method of embodiment 17 or 18, wherein the aqueous medium comprises water and glycerin.

[0074] 20. The method of embodiment 19, wherein the glycerin is at a concentration of 2-15% w/w in the water.

[0075] 21. The method of any one or more of embodiments 17-20, wherein in the heating step the hydrated mixture is heated to 140°F. [0076] 22. The method of any one or more of embodiments 17-21, wherein the carbohydrate comprises a starch.

[0077] 23. The method of embodiment 22, wherein the starch is tapioca starch.

[0078] 24. The method of any one or more of embodiments 17-23, wherein the pectin is low set pectin.

[0079] 25. The method of any one or more of embodiments 17-24 further comprising adding at least one of hydrolyzed protein and oil prior to the high shear mixing.

[0080] 26. The method of embodiment 25, wherein the hydrolyzed protein is hydrolyzed collagen.

[0081]

[0082] 27. The method of embodiment 25 or 26, wherein the oil comprises at least one of coconut oil and avocado oil.

[0083] 28. The method of any one or more of embodiments 17-27, wherein between the adding a carbohydrate and a pectin and the high shear mixing of to produce a full emulsion the method further comprises low to medium shear agitation.

[0084] 29. The method of embodiment 28, wherein the temperature of

100-135°F is maintained during the low to medium shear agitation.

[0085] 30. The method of any one or more of embodiments 17-29, wherein the molding comprises dispensing the full emulsion into a mold.

[0086] 31. The method of embodiment 30 comprising applying a water based demolding agent to the mold prior to the dispensing.

[0087] 32. The method of embodiment 30 further comprising removing the meal substitute from the mold.

[0088] 33. The method of any one or more of embodiments 17-32 further comprising curing the meal substitute.

[0089] 34. The method of embodiment 33, wherein the curing comprises reducing water content in the meal substitute.

[0090] 35. The method of embodiment 34, wherein the reducing water content results in 0.3% water activity in the meal substitute. [0091] The method of any one or more of embodiments 17-35, wherein the product is the meal substitute of any one or more of embodiments 1-16.

[0092] A meal substitute comprising the product of the method of any one or more of embodiments 17-35.

[0093] The method of any one or more of embodiments 17-35, wherein the ingredients comprise the elements of a meal substitute of any one or more of embodiments 1-16.

[0094] Additional embodiments may be arrived at by combining or substituting one or more element from any example below with one or more elements from any embodiment herein. The examples are also embodiments herein.

[0095] Examples

[0096] Example 1 - A Sample Batch for Preparation of 2,700 Meal Substitutes

[0097] The ingredients for the batch are listing in the below table.

[0098] Step One. All the ingredients to make 2700 meals were weighed before the start of the process.

[0099] Step Two. The following were added together to make a gelation blend: 37.26 kg of amino acids or peptide mix, 9.45 kg of gelatin powder, 2.34 kg gellan powder, 43 kg water and 25 glycerin. The gelation blend was mixed, heated to 130-155°F, and stirred to produce a homogenous gel.

[00100] Step Three. 43 kg hydrolyzed collagen, 16.2 kg carbohydrate (tapioca flour) and 5.4 kg the low methoxy pectin were added.

[00101] Step Four. 43.2 kg of melted coconut oil, 5.4 kg of Avocado Oil and 9.45 kg flaxseed powder were added. High shear mixing was performed to produce a full emulsion. After full emulsion, mixing continued at low shear until homogenized product was observed.

[00102] Step Five. 7.02 kg of Vitamin Mineral Blend, 5.4 kg of Natural Flavor Mix, 0.405 kg of Licorice Root, 0.945 kg of Sorbate, 0.81 kg of Benzoate, 5.4 kg of sugar, 5.4 kg of Erythritol/Stevia and 0.5 Kg of natural color were added to produce a mix.

[00103] Step Six. Stirring continued at 100-135°F for 15 minutes.

[00104] Step Seven. A water based demolding agent was applied in silicon (but could be Teflon) molds with a cubic shape.

[00105] Step Eight. The mix was poured, using a nozzle pouring system, into the molds.

[00106] Step Nine. The molds were moved through a cold tunnel to cool the mix to 30-40 °F and to form meal substitutes. Meal substitutes formed in cubic molds may be referred to meal cubes.

[00107] Step 10. The meal cubes were demolded and allowed to rest for 48 hours, until the humidity is equal or lower than 0.3.

[00108] A continues process is possible and may be used to prepare meal substitutes.

[00109] Individual chambers in the molds may be 0.5 to 0.8 cubic inches. However, mold chamber size and shape can be adjusted to obtain meal substitutes of different sizes or shapes. For example, 10 to 20 cubes per mold could be present, depending on the size.

[00110] The references cited throughout this application, are incorporated for all purposes apparent herein and in the references themselves as if each reference was fully set forth. For the sake of presentation, specific ones of these references are cited at particular locations herein. A citation of a reference at a particular location indicates a manner(s) in which the teachings of the reference are incorporated. However, a citation of a reference at a particular location does not limit the manner in which all of the teachings of the cited reference are incorporated for all purposes.

[00111] It is understood, therefore, that the invention is not limited to the particular embodiments disclosed, but is intended to cover all modifications which are within the spirit and scope of the invention as defined by the appended claims and the above description.

W W W

Claims

CLAIMS What is claimed is:

1. A meal substitute in the form of a solid mass comprising blocked instantized peptides or amino acids, a ratio of calories to weight of 4.8 Cal/g or higher, and a volume equivalent to a cube of 0.8 to 1.3 inch per side, wherein the instantized peptides or amino acids comprise particles of at least one of peptides or amino acids coated an instantizing agent, and the blocked instantized peptides or amino acids comprise a covering on the instantized peptides or amino acids, the covering comprising a covering agent.

2. The meal substitute of claim 1, wherein the covering agent comprises gellan and gelatin.

3. The meal substitute of claim 1, wherein the instantizing agent comprises at least one of trehalose, a carbohydrate, a combination of carbohydrates, a gum, a combination of gums, or one or more emulsifier.

4. The meal substitute of claim 1, wherein the at least one of peptides or amino acids comprise at least one of hydrolyzed collagen, rice, wheat, free amino acids and peptides.

5. The meal substitute of claim 1 further comprising one or more of starch, lipids, oligosaccharides, and carbohydrates.

6. The meal substitute of claim 5 comprising the carbohydrates, and wherein the carbohydrates substitute those found in a meal including at least one of sweet potato, kale, or avocado, or in a meal including at least one of salmon and sweet potato.

7. The meal substitute of claim 6, wherein the meal including at least one of sweet potato, kale, or avocado comprises 25-35 g sweet potato, 20-25 g kale, and 15-20 g avocado, or the meal including at least one of salmon and sweet potato comprises 100-120 g of salmon and 30-40 g of sweet potato, preferably 30 g sweet potato, 25 g kale, and 20 g avocado, or the meal including at least one of salmon and sweet potato comprises 100 g of salmon and 40 g of sweet potato.

8. The meal substitute of claim 7, wherein the meal including at least one of sweet potato, kale, or avocado comprises 15-20 g of complex carbohydrate, and the carbohydrate comprises starches, inulins, and oligosaccharides of low glycemic index, or the meal including at least one of salmon and sweet potato comprises 15-20 g of complex carbohydrate, and the carbohydrate comprises starches, inulins, and oligosaccharides of low glycemic index.

9. The meal substitute of claim 6, wherein the meal substitute has a glycemic index mimicking a meal comprising at least one of sweet potato, kale, or avocado or a meal comprising at least one of salmon and sweet potato.

10. The meal substitute of claim 1, having a glycemic index of 45-65, preferably 45.

11. The meal substitute of claim 1, wherein the instantizing agent comprises one or more gum, and the one or more gum comprises arabic gum.

12. The meal substitute of claim 1, wherein the at least one of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.

13. The meal substitute of claim 12, wherein the target protein is one or more selected from the group consisting of fish, pork, goat, chicken, egg, beef, pea, salmon, insect, plant, milk, whey protein isolate, hydrolyzed whey protein, milk protein isolate, soy protein isolate, and pea protein isolate protein.

14. The meal substitute of claim 1, wherein the at least one of peptides or amino acids comprise hydrolysates from animal sources selected from the group consisting of cow, goat, salmon, fish, and chicken.

15. The meal substitute of claim 1 comprising no more than 5% w/w bitter blocker composition.

16. The meal substitute of any one of claims 1-15 comprising 8-10 grams of the at least one of peptides or free amino acid, 13-14 grams of hydrolyzed collagen, protein, lipids, and oligosaccharide, wherein the meal substitute has a total mass of 80 grams.

17. A method of making a meal substitute comprising: adding aqueous medium, optionally comprising glycerin, to blocked instantized peptides or amino acids to produce a hydrated mixture; heating the hydrated mixture to a temperature sufficient to melt gelatin, preferablyl30-155°F; stirring the hydrated mixture to produce a homogenous gel; optionally adding at least one of oil(s), preferably melted coconut oil and avacodao oil, and flaxseed meal; adding at least one of a carbohydrate emulsifier or a natural emulsifier, preferably a carbohydrate, hydrolyzed collagen and a pectin; high shear mixing of to produce a full emulsion; and molding the full emulsion to produce the meal substitute.

18. The method of claim 17 further comprising blocking instantized peptides or amino acids to produce the locked instantized peptides or amino acids.

19. The method of claim 17, wherein the aqueous medium comprises water and glycerin.

20. The method of claim 19, wherein the glycerin is at a concentration of 2-15% w/w in the water.

21. The method of claim 17, wherein in the heating step the hydrated mixture is heated to 140°F.

22. The method of claim 17, wherein the carbohydrate comprises a starch.

23. The method of claim 22, wherein the starch is tapioca starch.

24. The method of claim 17, wherein the pectin is low set pectin.

25. The method of claim 17 further comprising adding at least one of hydrolyzed protein and oil prior to the high shear mixing.

26. The method of claim 25, wherein the hydrolyzed protein is hydrolyzed collagen.

27. The method of claim 25, wherein the oil comprises at least one of coconut oil and avocado oil.

28. The method of claim 17, wherein between the adding a carbohydrate and a pectin and the high shear mixing of to produce a full emulsion the method further comprises low to medium shear agitation.

29. The method of claim 28, wherein the temperature of 100-135°F is maintained during the low to medium shear agitation.

30. The method of claim 17, wherein the molding comprises dispensing the full emulsion into a mold.

31. The method of claim 30 comprising applying a water based demolding agent to the mold prior to the dispensing.

32. The method of claim 30 further comprising removing the meal substitute from the mold.

33. The method of claim 17 further comprising curing the meal substitute.

34. The method of claim 33, wherein the curing comprises reducing water content in the meal substitute.

35. The method of claim 34, wherein the reducing water content results in 0.3% water activity in the meal substitute.