Methods and compositions for consumables

Abstract

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

1 - 30 . (canceled) 
     
     
         31 . A meat replica food product comprising:
 a heme-iron-containing protein;   10% or more by weight of a plant protein;   a sugar; and   a sulfur compound, an amino acid, or a combination thereof;   wherein the meat replica food product contains no animal myoglobin,   wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.   
     
     
         32 . The meat replica food product of  claim 31 , wherein the meat replica food product contains between 0.01% and 5%, by weight, of the heme-iron-containing protein. 
     
     
         33 . The meat replica food product of  claim 32 , wherein the meat replica food product contains between 0.05 and 2%, by weight, of the heme-iron-containing protein. 
     
     
         34 . The meat replica food product of  claim 32 , wherein the meat replica food product contains between 0.05 and 0.6%, by weight, of the heme-iron-containing protein. 
     
     
         35 . The meat replica food product of  claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, protoglobin, a cytochrome, a cyanoglobin, and a flavohemoglobin. 
     
     
         36 . The meat replica food product of  claim 35 , wherein the heme-iron-containing protein is leghemoglobin. 
     
     
         37 . The meat replica food product of  claim 31 , wherein the heme-iron-containing protein is a globin. 
     
     
         38 . The meat replica food product of  claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3. 
     
     
         39 . The meat replica food product of  claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 80% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3. 
     
     
         40 . The meat replica food product of  claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 90% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3. 
     
     
         41 . The meat replica food product of  claim 31 , wherein the plant protein is selected from the group consisting of a ribosomal protein, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinase, triose phosphate isomerase, phosphoglycerate kinase, phosphoglycerate mutase, enolase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylases, actin, translation elongation factor, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumin, glycinin, conglycinin, globulin, vicilin, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin, proteinoplast, secalin, extensins, triticeae gluten, zein, a seed storage protein, oleosin, caloleosin, steroleosin, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin. 
     
     
         42 . The meat replica food product of  claim 41 , wherein the seed storage protein is selected from an albumin, a glycinin, a conglycinin, a globulin, a vicilin, a conalbumin, a gliadin, a glutelin, a gluten, a glutenin, a hordein, a prolamin, a phaseolin, a proteinoplast, a secalin, an extensin, a triticeae gluten, and a zein, and a mixture of two or more thereof. 
     
     
         43 . The meat replica food product of  claim 42 , wherein, when the seed storage protein is conglycinin, the meat replica food product contains between 2% and 6% by weight of the seed storage protein. 
     
     
         44 . The meat replica food product of  claim 31 , wherein the sugar is glucose. 
     
     
         45 . The meat replica food product of  claim 31 , wherein the meat replica food product further comprises a fat from a non-animal source. 
     
     
         46 . The meat replica food product of  claim 45 , wherein the fat is selected from the group consisting of corn oil, olive oil, soy oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, algal oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, and rice bran oil 
     
     
         47 . The meat replica food product of  claim 31 , wherein the meat replica food product is a beef replica food product. 
     
     
         48 . The meat replica food product of  claim 47 , wherein the beef replica food product is in the form of a ground beef replica food product. 
     
     
         49 . The meat replica food product of  claim 31 , wherein the meat replica food product further comprises a nucleotide. 
     
     
         50 . The meat replica food product of  claim 31 , wherein the meat replica food 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. 
     
     
         51 . The meat replica food product of  claim 31 , wherein, during cooking, the meat replica food product produces a meaty aroma. 
     
     
         52 . The meat replica food product of  claim 31 , wherein the meat replica food product, before it is cooked, accurately mimics the color of meat in a raw state, and after it is cooked, accurately mimics the color of meat in a cooked state. 
     
     
         53 . The meat replica food product of  claim 31 , wherein the at least two volatile compounds comprise 2-octanone and 2-methyl furan.