METHODS AND COMPOSITIONS FOR AFFECTING TASTE AND AROMA PROFILE OF SUBSTANCES SUITABLE FOR CONSUMPTION Russian patent published in 2019 - IPC A23L27/26 A23L27/21 A23J3/04 A23J3/14 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to meat analogues, methods for production of taste compounds in meat analogues, method of meat-like taste similar to meat analogue, method of meat analogue production. Meat analogue contains highly conjugated heterocyclic ring complexed with iron ion or haem-containing plant protein or fungus, or archaea, or bacteria and one or more taste precursor molecules selected from a group consisting of: glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose-6-phosphate, fructose-1,6-diphosphate, inositol, maltose, saccharose, maltodextrin, glycogen bound to sugar nucleotide, molasses, lecithin, inosine, inosine monophosphate, guanosine monophosphate, pyrazine, adenosine monophosphate, lactic acid, amber acid, glycolic acid, thiamine, creatine, pyrophosphate, algae oil, safflower oil, linseed oil, rice oil, cottonseed oil, coconut oil, mango oil, cysteine, methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, valine, arginine, histidine, alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, serine, tyrosine, glutathione, an amino acid derivative, a protein hydrolyzate, a malt extract, a yeast extract and peptone. Meat analogue includes a haem-containing protein, a compound selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose and galactose and mixtures of two or more thereof, a compound selected from cysteine, cystine, thiamine, methionine and mixtures of two or more thereof, and one or more plant proteins, wherein preparation of a meat analogue results in production of one or more aromatic compounds having a flavour associated with meat. Methods for production of taste compounds in meat analogues envisage combination of highly conjugated heterocyclic ring complexed with iron ion, or heme-containing protein of plant, or fungus, or archaea, or bacteria, with one or more said flavouring precursor molecules to form a mixture, and heating the mixture to form one or more taste compounds selected from the group consisting of, for example, the following: phenylacetaldehyde, 1-octen-3-one, 2-n-heptylfuran, 2-thiophenecarboxaldehyde, 3-thiophenecarboxaldehyde, 2-undecenal, methyl-pyrazine, furfural, 2-decanone, pyrrole.

EFFECT: method for manufacture of a meat analogue involves combination of a heme-containing protein of a plant or fungus, or archaea, or bacteria, with one or more said taste precursor molecules to form a mixture, with its further heating.

54 cl, 2 dwg, 18 tbl, 14 ex