Methods and compositions for consumables

Abstract

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

1 . (canceled) 
     
     
         2 . A method for imparting a color change to a consumable product, the method comprising:
 including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,   wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.   
     
     
         3 . The method of  claim 2 , wherein the consumable product comprises one or more of an emulsifier, a gelling agent, a fiber, a shelf life extender, an anti-oxidant, a starch, a gum, and combinations thereof. 
     
     
         4 . The method of  claim 3 , wherein the shelf life extender is selected from one or more of a nitrite, sodium metabisulfite, BOMBAL®, vitamin E, rosemary extract, green tea extract, and a catechin. 
     
     
         5 . The method of  claim 3 , wherein the anti-oxidant is selected from one or more of glutathione, vitamin C, vitamin A, vitamin E, caffeic acid, epigallocatechin gallate, propyl gallate, and beta-carotene. 
     
     
         6 . The method of  claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan. 
     
     
         7 . The method of  claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof, and a sulfur compound selected from methionine, cysteine, thiamine, and combinations thereof. 
     
     
         8 . The method of  claim 2 , wherein the consumable product comprises about 0.1% to about 1% by weight of the heme-containing protein. 
     
     
         9 . The method of  claim 2 , wherein the plant heme-containing protein is from a plant selected from the group consisting of  Nicotiana tabacum, Nicotiana sylvestris, Zea mays, Arabidopsis thaliana, Glycine max, Cicer arietinum, Pisum sativum, Phaseolus vulgaris, Vigna unguiculata, Vigna radiata, Lupinus albus, Medicago sativa, Brassica napus, Triticum  sps.,  Gossypium hirsutum, Oryza sativa, Zizania  sps.,  Helianthus annuus, Beta vulgaris, Pennisetum glaucum, Chenopodium  sp.,  Sesamum  sp.,  Linum usitatissimum , and  Hordeum vulgare.    
     
     
         10 . The method of  claim 2 , wherein the algal heme-containing protein is from  Chlamydomonas eugametos.    
     
     
         11 . The method of  claim 2 , wherein the fungal heme-containing protein is from a fungus selected from the group consisting of  Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum , and  Fusarium oxysporum.    
     
     
         12 . The method of  claim 2 , wherein the protozoan heme-containing protein is from a protozoa selected from the group consisting of  Paramecium caudatum  and  Tetrahymena pyriformis.    
     
     
         13 . The method of  claim 2 , wherein the protozoan heme-containing protein is from a ciliate. 
     
     
         14 . The method of  claim 2 , wherein the bacterial heme-containing protein is from a bacteria selected from the group consisting of  Escherichia coli, Bacillus subtilis, Bacillus megaterium, Synechocistis  sp.,  Aquifex aeolicus, Methylacidiphilum infernorum , and  Thermophilus  spp. 
     
     
         15 . The method of  claim 2 , wherein the consumable product further comprises one or more plant proteins. 
     
     
         16 . The method of  claim 15 , wherein the one or more plant proteins comprise an extruded protein. 
     
     
         17 . The method of  claim 15 , wherein the one or more plant proteins comprise legume proteins. 
     
     
         18 . The method of  claim 17 , wherein the legume proteins are selected from pea proteins and lentil proteins. 
     
     
         19 . The method of  claim 18 , wherein the pea proteins comprise pea albumin proteins. 
     
     
         20 . The method of  claim 15 , wherein the one or more plant proteins comprise Rubisco. 
     
     
         21 . The method of  claim 15 , wherein the one or more plant proteins are present in the consumable product in an amount of between 1% and 30% by weight of the consumable product.