Methods 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 . (canceled) 
     
     
         2 . A meat replica product comprising:
 a muscle replica, comprising:
 0.01%-5% of a heme-containing protein; 
 at least one sugar compound; 
 at least one sulfur compound; and 
 fibers comprising one or more non-animal proteins; and 
   a fat tissue replica, comprising one or more non-animal fats,   wherein the muscle replica and fat tissue replica are assembled in a manner that approximates the physical organization of meat.   
     
     
         3 . The meat replica product of  claim 2 , wherein the fibers resemble skeletal muscle fibers. 
     
     
         4 . The meat replica product of  claim 2 , wherein the fibers comprise asymmetric fibers. 
     
     
         5 . The meat replica product of  claim 2 , wherein the fibers comprise isotropic fibers. 
     
     
         6 . The meat replica product of  claim 2 , wherein the fibers comprise extruded fibers. 
     
     
         7 . The meat replica product of  claim 2 , wherein the fibers comprise spun fibers. 
     
     
         8 . The meat replica product of  claim 2 , wherein the fibers are suspended in a gel. 
     
     
         9 . The meat replica product of  claim 7 , wherein the gel comprises a plant-based fat. 
     
     
         10 . The meat replica product of  claim 7 , wherein the gel comprises one or more of fecula, arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca, alginin, guar gum, locust bean gum, xanthan gum, furcellaran, agar, carrageenan, cellulose, methylcellulose, hydroxymethylcellulose, acacia gum, konjac, starch, pectin, amylopectin, and a protein derived from legumes, grains, nuts, seeds, leaves, algae, bacteria, or fungi. 
     
     
         11 . The meat replica product of  claim 2 , wherein the fibers comprise a cross-linking enzyme or are stabilized by protein crosslinks. 
     
     
         12 . The meat replica product of  claim 2 , wherein the fibers are oriented parallel to one another or formed into sheets. 
     
     
         13 . The meat replica product of  claim 2 , wherein the fibers comprise 5% or more of the one or more non-animal proteins. 
     
     
         14 . The meat replica product of  claim 2 , wherein the muscle replica accounts for about 40% to about 90% by weight of the product, and the fat tissue replica accounts for about 1% to about 60% by weight of the product. 
     
     
         15 . The meat replica product of  claim 2 , wherein the one or more non-animal proteins are selected from the group consisting of: 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, 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, proteinoplast, secalin, extensins, triticeae gluten, zein, a 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. 
     
     
         16 . The meat replica product of any one of  claim 1 , further comprising a connective tissue replica, wherein the muscle replica, the fat tissue replica, and the connective tissue replica are assembled in a manner that approximates the physical organization of meat. 
     
     
         17 . The meat replica product of  claim 2 , wherein the fat tissue replica further comprises a non-animal protein. 
     
     
         18 . The meat replica product of  claim 2 , wherein the one or more non-animal fats are selected from 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. 
     
     
         19 . The meat replica product of  claim 2 , wherein the meat replica product contains no animal products. 
     
     
         20 . The meat replica product of  claim 2 , wherein the muscle replica and fat tissue replica are assembled in a manner that approximates the physical organization of ground meat or a cut of meat. 
     
     
         21 . The meat replica product of  claim 2 , wherein the meat replica product is a white meat replica product, a dark meat replica product, a red meat replica product, a seafood meat replica product, or an organ meat replica product. 
     
     
         22 . The meat replica product of  claim 2 , wherein the color of the meat replica product in its raw state is pink, red, or pink to red, and the color of the meat replica product in its cooked state is pale tan, brown, or pale tan to brown.