Method and compositions for consumables

Abstract

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

1 .- 162 . (canceled) 
     
     
         163 . 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 are assembled in a manner that approximates the physical organization of meat.   
     
     
         164 . The meat substitute product of  claim 163 , comprising two or more of said muscle replica, fat tissue replica, and connective tissue replica. 
     
     
         165 . The meat substitute product of  claim 163 , 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. 
     
     
         166 . The meat substitute product of  claim 163 , comprising:
 a) 60-90% water;   b) 5-30% protein content;   c) 1-20% of a fat or fat replica;   wherein said protein content comprises one or more isolated, purified plant proteins.   
     
     
         167 . The meat substitute product of  claim 166 , wherein said protein content is derived from a non-animal source. 
     
     
         168 . The meat substitute product of  claim 167 , wherein said non-animal source is a plant source, or a genetically modified yeast or bacteria. 
     
     
         169 . (canceled) 
     
     
         170 . The meat substitute product of  claim 163 , wherein 50% or more of said protein content by weight are one or more isolated purified proteins. 
     
     
         171 . The meat substitute product of  claim 170 , wherein each of said one or more isolated proteins is isolated and purified separately from different plant species. 
     
     
         172 . The meat substitute product of  claim 170 , wherein one or more of said isolated proteins is selected from the group consisting of: hemoglobin, myoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, and cytochromes, Hell's gate globin I, bacterial hemoglobins, ciliate myoglobins, flavohemoglobins, ribosomal proteins, actin, 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, moong seed storage 8S globulin. 
     
     
         173 . The meat substitute product of  claim 163 , further comprising one or more isolated and purified iron-containing proteins. 
     
     
         174 . The meat substitute product of  claim 173 , wherein said one or more isolated and purified iron-containing proteins is selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's gate globin I, bacterial hemoglobins, ciliate myoglobins, and flavohemoglobins. 
     
     
         175 . The meat substitute composition of  claim 174  wherein said iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1. 
     
     
         176 . The meat substitute product of  claim 163 , wherein said meat substitute product contains no methylcellulose, no carrageenan, no caramel color, no konjac flour, no gum arabic, and no acacia gum. 
     
     
         177 . The meat substitute product of  claim 174 , wherein said meat substitute product contains less than 1% wheat gluten. 
     
     
         178 . The meat substitute product of  claim 175 , wherein said meat substitute product contains no wheat gluten. 
     
     
         179 . The meat substitute product of  claim 176 , wherein said meat substitute product is characterized by one or more of the following contains no soy protein isolate, no soy protein concentrate, or no tofu. 
     
     
         180 . (canceled) 
     
     
         181 . (canceled) 
     
     
         182 . The meat substitute product of  claim 179 , wherein said meat substitute product contains less than 5% carbohydrates. 
     
     
         183 . (canceled) 
     
     
         184 . The meat substitute product of  claim 163 , wherein said meat substitute product is characterized by one or more of the following: contains no tofu, no soy protein, contains less than 1% cellulose, contains less than 5% insoluble carbohydrates, or no wheat gluten. 
     
     
         185 . (canceled) 
     
     
         186 . The meat substitute product of  claim 163 , wherein said meat substitute product contains no animal products and less than 5% carbohydrates. 
     
     
         187 . (canceled) 
     
     
         188 . (canceled) 
     
     
         189 . (canceled) 
     
     
         190 . (canceled) 
     
     
         191 . (canceled) 
     
     
         192 . The meat substitute product of  claim 163 , wherein said meat substitute product contains no wheat gluten, and less than 5% insoluble carbohydrates. 
     
     
         193 - 222 . (canceled)