Methods and compositions for consumables

Abstract

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

What is claimed is: 
     
         1 . A food product comprising a protein content, wherein one or more isolated and purified proteins accounts for 10% or more of said protein content by weight, wherein said isolated and purified proteins are from a non-animal source, and wherein said food product accurately mimics the taste, texture, or color of a meat product derived from animal sources. 
     
     
         2 . The food product of  claim 1 , wherein, before it is cooked, said composition accurately mimics the color of said meat product in its raw state, and after it is cooked, said composition accurately mimics the color of said meat product in a cooked state. 
     
     
         3 . The food product of  claim 1 , wherein said one or more isolated and purified proteins account for 25% or more of said protein content by weight. 
     
     
         4 . The food product of  claim 1 , wherein gluten does not account for 10% or more of said protein content by weight. 
     
     
         5 . The food product of  claim 1 , wherein said one or more isolated and purified proteins are selected from the group consisting of ribosomal proteins, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumins, glycinins, conglycinins, globulins, vicilins, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), proteinoplast, secalin, extensins, triticeae gluten, zein, any seed storage protein, oleosins, caloleosins, steroleosins or other oil body proteins, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin. 
     
     
         6 . The food product of  claim 1 , wherein said one or more isolated and purified proteins are isolated from a single plant source or from multiple plant sources. 
     
     
         7 . The food product of  claim 1 , wherein said isolated and purified protein has been formed into fibers resembling skeletal muscle fibers or asymmetric fibers. 
     
     
         8 . The food product of  claim 1 , further comprising one or more isolated and purified iron-containing proteins. 
     
     
         9 . The food product of  claim 8 , wherein said one or more isolated and purified iron-containing proteins are heme proteins. 
     
     
         10 . The food product of  claim 8 , wherein said one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin. 
     
     
         11 . The food product of  claim 1 , wherein said isolated and purified proteins are assembled into one or more gels. 
     
     
         12 . The food product of  claim 1 , further comprising one or more plant-derived fats. 
     
     
         13 . A meat substitute product, comprising:
 a) a muscle replica;   b) a fat tissue replica; and   c) a connective tissue replica;   wherein said muscle replica, fat tissue replica, and/or connective tissue replica comprise a protein content, wherein one or more isolated and purified proteins account for 10% or more of said protein content by weight and are from a non-animal source, and wherein said muscle replica, fat tissue replica, and/or connective tissue replica are assembled in a manner that approximates the physical organization of meat.   
     
     
         14 . The meat substitute product of  claim 13 , comprising two or more of said muscle replica, fat tissue replica, and connective tissue replica. 
     
     
         15 . The meat substitute product of  claim 13 , wherein (i) said muscle replica accounts for 40-90% of said product by weight, (ii) said fat tissue replica accounts for 1-60% of said product by weight, and (iii) said connective tissue replica accounts for 1-30% of said product by weight. 
     
     
         16 . The meat substitute product of  claim 13 , wherein 50% or more of said protein content by weight are one or more isolated purified proteins. 
     
     
         17 . The meat substitute product of  claim 16 , wherein said one or more isolated proteins are selected from the group consisting of: ribosomal proteins, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumins, glycinins, conglycinins, globulins, vicilins, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), proteinoplast, secalin, extensins, triticeae gluten, zein, any seed storage protein, oleosins, caloleosins, steroleosins or other oil body proteins, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin. 
     
     
         18 . The meat substitute product of  claim 13 , further comprising one or more isolated and purified iron-containing proteins. 
     
     
         19 . The meat substitute product of  claim 18 , wherein said one or more isolated and purified iron-containing proteins are heme proteins. 
     
     
         20 . The meat substitute product of  claim 18 , wherein said one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin. 
     
     
         21 . The meat substitute composition of  claim 18  wherein said iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1. 
     
     
         22 . The meat substitute product of  claim 13 , wherein said meat substitute product is characterized by one or more of the following: contains no methylcellulose, contains no carrageenan, contains no caramel color, contains no konjac flour, contains no gum arabic, contains no acacia gum, contains less than 1% wheat gluten, contains no soy protein isolate, contains no soy protein concentrate, contains no soy protein, contains less than 5% carbohydrates, contains no tofu, contains less than 1% cellulose, or contains less than 5% insoluble carbohydrates. 
     
     
         23 . A food product comprising one or more isolated and purified iron-containing proteins, wherein said isolated and purified proteins are from a non-animal source, and wherein said food product is configured for consumption by an animal. 
     
     
         24 . The food product of  claim 23 , wherein said non-animal source is a plant source. 
     
     
         25 . The food product of  claim 24 , wherein said plant source comprises one or more plants of the legume family. 
     
     
         26 . The food product of  claim 23 , wherein said one or more plants of the legume family are soy or pea plants. 
     
     
         27 . The food product of  claim 23 , wherein said one or more isolated and purified iron-containing proteins are heme proteins. 
     
     
         28 . The food product of  claim 23 , wherein said iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, and cytochromes, Hell's gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin. 
     
     
         29 . The food product of  claim 23 , wherein said iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1. 
     
     
         30 . The food product of  claim 23 , wherein said product is characterized by one or more of the following: contains no methylcellulose, contains no carrageenan, contains no caramel color, contains no konjac flour, contains no gum arabic, contains no acacia gum, contains less than 1% wheat gluten, contains no soy protein isolate, contains no soy protein concentrate, contains no soy protein, contains less than 5% carbohydrates, contains no tofu, contains less than 1% cellulose, or contains less than 5% insoluble carbohydrates.