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Us 2018 / 0310599 A1 US 20180310599A1 ( 19) United States (12 ) Patent Application Publication (10 ) Pub. No. : US 2018/ 0310599 A1 Ajami et al. ( 43 ) Pub . Date : Nov . 1, 2018 ( 54 ) MEAT- LIKE FOOD PRODUCTS (60 ) Provisional application No . 62 / 244 ,092 , filed on Oct . 20 , 2015 , provisional application No . 62 / 250 , 161 , (71 ) Applicant: Savage River, Inc . dba Beyond Meat , filed on Nov. 3 , 2015 , provisional application No. El Segundo , CA (US ) 62/ 339, 765 , filed on May 20 , 2016 . ( 72 ) Inventors : Dariush Ajami, Torrance , CA (US ) ; David Anderson , Agoura Hills , CA (US ) ; Jesse Dill , Los Angeles, CA Publication Classification (US ) ; Timothy Geistlinger , Redondo (51 ) Int. CI. Beach , CA ( US ) ; Kenny Mayoral , A23L 13 /40 ( 2006 . 01) Redondo Beach , CA (US ) ; Huu Ba A23L 33 / 125 ( 2006 .01 ) Ngo , Gardena , CA (US ) ; Thomas A23L 33 / 12 ( 2006 . 01 ) Noriega , Culver City , CA (US ) ; Daya A23L 33/ 24 (2006 . 01) Suarez - Trujillo , Redondo Beach , CA 2 ) U . S . CI. (US ) ; Michael Timmons , Los Angeles , CPC . .. .. .. A23L 13 / 426 ( 2016 . 08 ) ; A23L 13 /422 CA (US ) ; Troy Walton , Pasadena , CA (2016 . 08 ) ; A23L 33 / 125 ( 2016 .08 ) ; A23L (US ) ; Daniel Angus Ryan , El Segundo , 33/ 12 (2016 .08 ) ; A23V 2250 /51088 (2013 . 01 ) ; CA (US ) A23V 2002 /00 (2013 . 01 ) ; A23V 2200 / 21 ( 2013 .01 ) ; A23V 2200 /044 (2013 .01 ) ; A23V (21 ) Appl. No. : 15 /770 , 170 2250 / 186 ( 2013. 01) ; A23L 33/ 24 (2016 .08 ) (22 ) PCT Filed : Oct. 20 , 2016 (86 ) PCT No. : PCT/ US16 /57840 (57 ) ABSTRACT $ 371 ( C ) ( 1 ) , ( 2 ) Date : Apr. 20 , 2018 Provided are food products that have structures, textures, and other properties comparable to those of animal meat , Related U . S . Application Data and that may therefore serve as substitutes for animal meat. ( 63 ) Continuation - in -part of application No . 15 / 298, 199 , Also provided are processes for production of such ground filed on Oct . 19 , 2016 . meat- like food products . TA M Patent Application Publication Nov . 1 , 2018 Sheet 1 of 9 US 2018 /0310599 A1 Figure 1 SER Patent Application Publication Nov . 1 , 2018 Sheet 2 of 9 US 2018 /0310599 A1 . www . w . wwwwwwwwww . ! Figure 2 Patent Application Publication Nov . 1 , 2018 Sheet 3 of 9 US 2018 /0310599 A1 Figure 3A a & more .* .* Sto De 100043 .* 1.- - .* . .* - - .* - .* .* . Wigan 16 . 576 Patent Application Publication Nov . 1 , 2018 Sheet 4 of 9 US 2018 /0310599 A1 Figure 3B W ' . .' ' '. i . : . :. : . : . : . : . : . : : . : . : . : . : : . : . : . : . : .: . - 1 . 1 . 1 . 1 . 1 . 1 . 1 . : . : . : : . : . : . : . : . : . : . : : : . : . : . : . : . : . : : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . : . Patent Application Publication Nov . 1 , 2018 Sheet 5 of 9 US 2018 /0310599 A1 Figure 4 WW * wwwwwwwwww www Patent Application Publication Nov . 1 , 2018 Sheet 6 of 9 US 2018 /0310599 A1 Figure 5 emulsion 27. 39% li?soge canola oil 10 . 29 - bamboo fiber 1. 6 % 0 .5 % 0 . 5 % Coconut oil 5 . 6 % 876 Patent Application Publication Nov . 1 , 2018 Sheet 7 of 9 US 2018 /0310599 A1 Figure 6 Son en we Patent Application Publication Nov . 1 , 2018 Sheet 8 of 9 US 2018 /0310599 A1 Figure 7 ' ' ' ' ' ' ' ' ' ' ' ' cookedProduct/NEW ' ' (yeastcelwall materialwithbound ' 23 : 33 : 57 : 3233333333333 ' 22 21TE773333 ' ' ' ' ' ' ' ' ' . ????? ' ' ' ' ' ' ' ' CookedProductH ' {RA03036) ' ' X ' 2013 EEE33333333333 ' 19TEIXE37EEEEEE ' ' ' ' ' ' ' ' ' ' ' ' XXX ' ' ' ' ' ' ' 99999999999KKEET ' 399CE5 9EEEEE% ' 99999999999999999999999999 . : materialwithboundwall) : KSSSSSSSSSSX3 2 VAYU . :: : : : : : : : : : : : : : : : : : : : : : : :: : . : : : Yht . UncookedProductGH/Cooked . (hydratedyeastcellRA03036)celwall KYXXXLET ' S .111111111111111111111111111111111 : 1999 : 57 29 EKKI 3939355999977393 . SA NO YA1222NEXY SASS. YYYY rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr 23 : 35: 39 1 : 393 7 1999 : EE11 WA .: Values * b * * L Patent Application Publication Nov . 1 , 2018 Sheet 9 of 9 US 2018 /0310599 A1 Figure 8 YYYYYYYYYYY . ProductL (asoqupunog (yeastcellwallmaterialwith :: : : : : : : : : : : : : : : 1111111111111111111111111111111 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :: :: : : : :: :: :: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : XX ProductK :: : : : : : : : : : :: : :: : : : : : : : : : : : : : : : : : : : : : : : : : . : :. : : : : : : : : : :: : : : : : : : : : : : 37 2 : 1 be (hydratedyeastcellwall material) 23 : 07 :03 :: : : : : : : :: : : : : : : : : : : : : : : : ) Raw - Cooked ( Values * b * a * L in Difference US 2018 /0310599 A1 Nov . 1 , 2018 MEAT- LIKE FOOD PRODUCTS are accustomed to from animal meat . The present invention provides such and related food products , as well as processes FIELD OF THE INVENTION for their production . [ 0001] Provided are food products that are not derived from animals but that may serve as substitutes for animal SUMMARY OF THE INVENTION meat or products derived from animal meat because they [0005 ] One aspect of the present invention provides meat provide textural and other properties, nutritional benefits , like food products that comprise at least about 25 % by use versatilities, cooking experiences , and eating experi weight of one or more meat structured protein products ences that are comparable or superior to those of animal bound together by one or more binding agents so as to meat or meat derived products . Also provided are processes produce food products that have one or more similar or for production of such meat- like food products . superior attributes compared to animal meat . In some embodiments , the meat- like food products comprise two or BACKGROUND OF THE INVENTION more meat structured protein products having different attri butes . In some embodiments , the meat - like food products [0002 ] Animal meat is one of the most versatile protein further comprise one or more agent release systems that rich food products available . However, the health and envi impart meat - like attributes to the meat - like food products ronmental benefits of vegetarian and vegan diets are broadly such that the meat - like food products better simulate animal recognized , and consumers are increasingly making con meat. The agent release systems can be distributed in the scious efforts to decrease their intake of animal derived food meat -like food products uniformly or non - uniformly . The items and their unhealthy ingredients ( e . g . , saturated fatty agents to be released comprised in the agent release systems acids, cholesterol) . can impart or enhance meat - like attributes when comprised [ 0003] To meet the rising demand for vegetarian and in the agent release systems and / or after trigger conditions vegan dietary products and to address the environmental cause their release from the agent release systems. In some burden associated with animal meat consumption , food embodiments , the agent releases systems are emulsions . In scientists have engaged in efforts to develop protein -rich some embodiments , the agent release systems are gels . In food products that are not derived from animals but provide some embodiments , the agent release systems are encapsu similar textural properties and nutritional benefits as animal lates . derived food products . However , such efforts have had [0006 ] Another aspect of the present invention provides limited success , and accordingly consumer satisfac - tion with agent release systems that impart meat - like attributes to the and acceptance of the new food products have been low . For meat- like food products such that the meat- like food prod example , no food product is currently available that ucts better simulate animal meat. In some such embodi resembles animal meat when uncooked ( e . g . , has meat - like ments , the agents to be released comprised in the agent color, malleability , and use versatility ) , undergoes meat - like release systems impart or enhance meat- like attributes when changes in attributes during cooking ( e . g ., browns, releases comprised in the agent release systems and / or after trigger sizzling fat , produces meat- like taste , releases meat- like conditions cause their release from the agent release sys aroma , hardens without losing cohesiveness , has various tems. In some embodiments , the agent releases systems are stages of doneness ) , and possesses meat - like attributes when emulsions . In some embodiments , the agent release systems cooked ( e . g . , meat- like color, aroma , taste , chewiness , cohe are gels . In some embodiments , the agent release systems siveness , texture ). Instead , the available products have are encapsulates . looser and less complex protein structures that disassemble 10007 ]. Another aspect of the present invention provides easily during chewing , requiring an unsatisfactory , diminu processes for producing the meat - like food products by tive bite force and chewing time, and imparting sensations coagulating meat structured protein products , and optionally of “ mealiness ” , “ rubberiness ” , “ sponginess " , and /or “ slimi agent released systems and / or other ingredients , using one or ness ” . The new food products also cannot trap moisture and more binding agents . flavor effectively . And they aim to simulate only cooked 10008 ]. Yet another aspect of the present invention pro animal meat, providing
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