FIELD: food industry.
SUBSTANCE: group of inventions relates to food products, namely to products having a non-animal base and analogues of food products of animal origin. Meat analogue matrix contains one or more vegetable proteins, sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin and combinations thereof, at least one sulfur compound selected from methionine, cysteine and thiamine, and 0.01–5 % by weight of a matrix of a meat analogue of a recombinant heme-containing protein, where during preparation of the meat analogue matrix at least two volatile compounds are formed, which are associated with a flavor similar to beef.
EFFECT: methods and compositions of consumable materials are provided.
27 cl, 4 dwg, 11 tbl, 37 ex
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