Methods and compositions for affecting the flavor and aroma profile of consumables
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23L-027/26
A23L-013/40
A23L-027/00
A23L-027/20
A23L-033/185
출원번호
US-0398479
(2017-01-04)
등록번호
US-9943096
(2018-04-17)
발명자
/ 주소
Fraser, Rachel
Brown, Patrick O'Reilly
Karr, Jessica
Holz-Schietinger, Celeste
Cohn, Elysia
출원인 / 주소
Impossible Foods Inc.
대리인 / 주소
Fish & Richardson P.C.
인용정보
피인용 횟수 :
2인용 특허 :
62
초록▼
This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various wa
This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.
대표청구항▼
1. A food flavor additive composition comprising: a) an isolated heme-containing protein;b) a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, maltodextrin, and galactose, and mixtures of two or more thereof; andc) a compound selected from c
1. A food flavor additive composition comprising: a) an isolated heme-containing protein;b) a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, maltodextrin, and galactose, and mixtures of two or more thereof; andc) a compound selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof;wherein the flavor additive composition contains no animal products; andwherein cooking the food flavor additive composition results in the production of at least two volatile compounds which have a meat-associated aroma. 2. The food flavor additive composition of claim 1, wherein the heme-containing protein is selected from the group consisting of a androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, a leghemoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3. 3. The food flavor additive composition of claim 1, wherein the heme-containing protein comprises amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs: 1-26. 4. The food flavor additive composition of claim 1, wherein the food flavor additive composition is a powder or a liquid composition. 5. The food flavor additive composition of claim 1, wherein the heme-containing protein is a plant, a yeast or filamentous fungi, or bacterial heme-containing protein. 6. The food flavor additive composition of claim 1, further comprising one or more of an extract or hydrolysate selected from a vegetable protein hydrolysate, a soy protein hydrolysate, a yeast extract, a yeast protein hydrolysate, and an algal protein hydrolysate. 7. The food flavor additive composition of claim 1, further comprising one or more of a compound selected from alanine, arginine, asparagine, aspartate, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, maltodextrin, thiamine, IMP, GMP, lactic acid, and creatine. 8. The food flavor additive composition of claim 1, further comprising one or more of an oil selected from coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, cocoa butter, palm fruit oil, palm oil, soybean oil, canola oil, corn oil, sesame oil, walnut oil, flaxseed, jojoba oil, castor, grapeseed oil, peanut oil, olive oil, algal oil, and oil from bacteria or fungi. 9. The food flavor additive composition of claim 1, further comprising one or more of albumin or a globulin. 10. A food flavor additive composition prepared by a process of: a) combining an isolated heme-containing protein; a compound selected from glucose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose and glactose, and mixtures of two or more thereof and a compound selected from cysteine, cysteine, thiamine, methionine, and mixtures of two or more thereof, to form a heme flavor reaction mixture, andb) heating the heme flavor reaction mixture to at least 150° C. for at least 1 minute to result in a food flavor additive composition;wherein the food flavoring additive composition contains no animal products; andwherein the heme flavor reaction mixture has a meaty flavor and/or meaty aroma during the heating of step b) and the food flavoring additive composition has a meaty flavor and/or meaty aroma after the heating of step b). 11. A food flavor additive composition of claim 10, wherein the food flavoring wherein the food flavoring additive composition further comprises a compound selected from the group consisting of 2-methyl-furan, bis(2-methyl-3-furyl)disulfide, 2-pentyl-furan, 3,3′-dithiobis-2-methyl-furan, 2,5-dimethyl-pyrazine, 2-methyl-3-furanthiol, bis(2-methyl-4,5-dihydro-3-furyl) disulfide, dihydro-3-(2H)-thiophenone, 5-methyl-2-thiophenecarboxaldehyde, 3-methyl-2-thiophenecarboxaldehyde, 2-methyl-thiazole, dimethyl sulfide, decanal, 5-ethyldihydro-2(3H)-furanone, dihydro-5-pentyl-2(3H)-furanone, 2-octanone, 3,5-octadien-2-one, p-Cresol, and hexanoic acid. 12. The food flavor additive composition of claim 11, wherein the compound is detectable in the headspace above the heme flavor reaction mixture during the heating of step b) or in the headspace above the food flavoring additive composition after the heating of step b). 13. The food flavor additive composition of claim 10, where the process further comprises removing the heme-containing protein from the food flavoring additive composition after the heating in step b) of the heme flavor reaction mixture. 14. The food flavor additive composition of claim 10, wherein the heme-containing protein is present in an amount between about 0.01% and about 5% by weight in the heme flavor reaction mixture. 15. The food flavor additive composition of claim 10, wherein the heme-containing protein is selected from the group consisting of an androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, a leghemoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3. 16. The food flavor additive composition of claim 10, wherein the heme-containing protein comprises an amino acid sequence having at least 80% sequence identity to a polypeptide set forth in SEQ ID NOs: 1-26. 17. The food flavor additive composition of claim 10, wherein the heme flavor reaction mixture further comprises one or more oils selected from coconut oil, mango oil, sunflower oil, cottonseed oil, safflower oil, rice bran oil, cocoa butter, palm fruit oil, palm oil, soybean oil, canola oil, corn oil, sesame oil, walnut oil, flaxseed, jojoba oil, castor, grapeseed oil, peanut oil, olive oil, algal oil, and oil from bacteria or fungi. 18. The food flavor additive composition of claim 10, further comprising an ingredient selected from an emulsifier and a gelling agent. 19. The food flavor additive composition of claim 10, the process further comprising adding an emulsifier and a gelling agent to the heme flavor reaction mixture prior to the heating of step b). 20. The food flavor additive composition of claim 10, wherein the heme flavor reaction mixture is an aqueous solution. 21. The food flavor additive composition of claim 10, wherein the heme flavor reaction mixture is an oil-based mixture. 22. The food flavor additive composition of claim 10, further comprising one or more of an extract or hydrolysate selected from a vegetable protein hydrolysate, a soy protein hydrolysate, a yeast extract, a yeast protein hydrolysate, and an algal protein hydrolysate, and or a globulin. 23. A process for imparting a meaty flavor and/or meaty aroma to a consumable food product, comprising: adding to the consumable food product a food flavor additive composition of claim 1; andheating the consumable food product after the adding step. 24. The food flavor additive composition of claim 1, in the form of a soup, stew base, a bouillon powder, bouillon cube, flavor packets or seasoning packet.
연구과제 타임라인
LOADING...
LOADING...
LOADING...
LOADING...
LOADING...
이 특허에 인용된 특허 (62)
Ishimoto, Kyoko; Saito, Tsutomu; Kiriyama, Toshio; Iwaoka, Eiji; Yoshida, Masako, Acidic soy protein gel foods and process for producing the same.
Mottram, Donald Stewart; Ames, Jennifer Marjorie; Mlotkiewicz, Jerzy Aleksander; Copsey, Jonathan Paul; Anderson, Adam, Compositions for improving the organoleptic qualities of cooked foodstuffs.
Katz Ira (Elberon NJ) Pittet Alan O. (Atlantic Highlands NJ) Wilson Richard Arnold (Monmouth Beach NJ) Evers William John (Long Branch NJ), Foodstuff flavoring methods and compositions.
Deckers, Harm M.; van Rooijen, Gijs; Boothe, Joseph; Goll, Janis; Moloney, Maurice M.; Schryvers, Anthony B.; Alcantara, Joenel; Hutchins, Wendy A., Immunogenic formulations comprising oil bodies.
Lee Eldon C. (New Milford CT) van Pottelsberghe de la Potterie Pierre J. (New Milford CT) Tandy John S. (Kent CT), Meat flavoring agents and process for preparing same.
Geigenberger, Peter; Langer, Anke; Vigeolas, Helene; Stitt Nigel, Marc; van Dongen, Joost Thomas; Udvardi, Michael, Method for altering the content of reserve substances in plants.
Mulet Salort, Jose Miguel; Sanz Molinero, Ana Isabel; Serrano Salom, Ramon, Method for producing transgenic plants with increased yield, comprising expressing of haemoglobin from.
Cheryl Borders ; Victor Lobo ; W. Russell Egbert ; Lewis True ; Thomas Gottemoller, Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs.
Harm M. Deckers CA; Gijs van Rooijen CA; Joseph Boothe CA; Janis Goll CA; Maurice M. Moloney CA, Products for topical applications comprising oil bodies.
Shahidi Fereidoon (Department of Biochemistry ; Memorial University St. John\s ; NF CAX) Pegg Ronald B. (Department of Biochemistry ; Memorial University St. John\s ; NF CAX A1B 3X9), Proteinaceous food product containing stabilized cooked cured-meat pigment.
Lehnhardt William F. (Decatur IL) Streaty ; Jr. Charles E. (Decatur IL) Yackel ; Jr. Walter C. (Oreana IL) Yang Ho S. (Decatur IL) Tang Daniel K. (Decatur IL), Soy isolate suitable for use in imitation cheese.
Deckers, Harm M.; van Rooijen, Gijs; Boothe, Joseph; Goll, Janis; Moloney, Maurice M.; Dalmia, Bipin K., Thioredoxin and thioredoxin reductase containing oil body based products.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.