PLANT-BASED MEAT ALTERNATIVE FORMULATION FROM RICE AND OYSTER MUSHROOM

Abstract

The present disclosure relates generally to the field of plant-based meats. More specifically, the disclosure is directed to a meat alternative formulation developed from the protein isolates obtained from abundantly available low-cost rice bran and oyster mushroom, and a method of producing the same. The “plant-based meat formulation” further comprises starch, gluten, a plant-based fat, a grain flour, a hydrocolloid, one or more additives and water q.s.

Specification

Description:FIELD OF THE INVENTION
[0001] The present disclosure relates generally to the field of plant-based meats. More specifically, the disclosure is directed to a meat alternative formulation developed from the protein isolates obtained from abundantly available low-cost rice bran and oyster mushroom, and a method of producing the same.

BACKGROUND OF THE INVENTION
[0002] Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Plant-based meat alternatives (PBMA) are created using extract or ingredients of plants to substitute and mimic meat. With increasing social demands in recent decades, demand for plant-based meat alternatives has increased, and ongoing efforts have been made to improve their sensory consistency (Shurtleff and Aoyagi, 2014). The emergence of textured vegetable proteins (TVPs) made from assorted ingredients has resulted in the rise of PBMAs with the market is expected to grow to $85 billion in 2030 from $4.6 billion in 2018 (UBS, 2019), with $30.9 billion significant development by 2026 (Watson, 2019).
[0004] Recently, consumer preferences for plant based proteins has surged due to several factors such as growing awareness of health benefits associated with plant proteins over animal source; the higher cost and negative environmental impact of animal based proteins and the increasing demand for kosher and halal foods (Kumar et al. 2021).
[0005] In India, various start-up companies like BlueTribe, GoodDot, Greenest, Imagine Meats, Vegeta Gold, Veggie Champ, and Vezlay have introduced plant-based meat analogue using different protein sources (soybean, pea and wheat protein) along with beetroot extract, flavours and spices (Pradeepika et al., 2021), whereas companies like EVO Foods, Plantmade, have used mung beans, lentils and cowpea protein to make plant-based eggs. The companies like Wakao Foods, Vegeta Gold have utilized jackfruit and mushroom to develop plant-based meat analogue (Uma et al., 2021).
[0006] The patent EP3292769 (A1) discloses a meat substitute or meat imitation by using mushroom, cooked rice, and dried chicken egg white and yolk, water, spices but inclusion of egg yolk and egg white prevents it from being a fully meatless substitute or meat imitation.
[0007] The patent EP1254604 (A1) describes a semi-finished product for the production of a meat substitute or meat product, composed of various dried mushroom, pea protein, fiber, proteins, binders, water and optionally oil but the inclusion chicken egg protein as a binder negates the concept of a strictly plant based meat analogue. Acceptability of plant-based meat analogue by the participants over traditional meat was surveyed and reported by Arora (2019), where it was concluded that the commercial strategy and public policy would be efficient if targeted at certain groups situated on their individual preferences and demographic makeup.
[0008] Choudhury et al. (2020) reported that some of the crucial concerns for instance production cost, quality control during development, scale-up techniques of production in the laboratory, ensuring quality of nutrition, sensory characteristics and standards or policies of regulation required is not addressed in the development of meat alternatives for greater perception of the market.
[0009] Current technologies focus on replicating the texture, flavor and nutritional profile of animal meat using plant derived ingredients. Leading products typically uses proteins from soy, peas, wheat or other legumes. Texturization methods such as extrusion are widely used to mimic the taste of meat, including the use of heme or similar compounds to replicate the juiciness and appearance of animal products (Dekkers et al., 2018).
[0010] Recent innovations have introduced technologies like high moisture- extrusion and 3D printing, which further improve texture and mouth-feel. Fermentation technology is also gaining popularity, where microbial fermentation is used to enhance protein quality and create more complex flavors. Despite the advancements, current products faces challenges such as replicating the exact sensory experience of meat, improving nutritional profiles and addressing consumer concerns about processed ingredients. The industry is moving toward using more sustainable and minimally processed ingredients, with an increasing focus on using alternative sources like fungi, algae and underutilized grains.
[0011] The present invention overcomes the deficiencies of the art by providing a simpler, energy-efficient steaming to develop a meat analogue and their use in edible compositions.

OBJECTS OF THE INVENTION
[0012] An object of the present disclosure is to provide a plant-based meat alternative formulation
[0013] An object of the present disclosure is to provide a plant-based meat alternative formulation that has a nutritional profile similar to meat while maintaining high nutritional and textural quality.
[0014] Another object of the present disclosure is to provide a plant-based meat alternative formulation that is cost-effective and economic.
[0015] Another object of the present disclosure is to provide a simpler, energy-efficient method to produce plant-based meat alternative formulation.
[0016] Yet another object of the present invention is to provide an edible product produced using the plant-based meat alternative formulation.

SUMMARY OF THE INVENTION
[0017] This summary is provided to introduce a selection of concepts in a simplified form that are further described below in Detailed Description section. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
[0018] Aspects of the present disclosure relates to a meat alternative formulation developed from the protein isolates obtained from abundantly available low-cost rice bran and oyster mushroom, and a method of producing the same.
[0019] In an aspect, the present disclosure relates to a plant-based meat alternative formulation comprising: (a) rice bran protein isolate in an amount of 1-5 wt % of the formulation; (b) oyster mushroom protein isolate in an amount of 20-30 wt % of the formulation; (c) wheat gluten in an amount of 2-3 wt % of the formulation; (d) a plant-based fat in an amount of 1-5 wt % of the formulation; (e) starch; (f) a grain flour; (g) a hydrocolloid in an amount of 0.1-1.0 wt % of the formulation; (h) one or more additives in an amount of 1-2 wt % of the formulation; and water q.s.
[0020] In an aspect, the present disclosure relates to a plant-based meat alternative formulation comprising: (a) rice bran protein isolate in an amount of 4 wt % of the formulation; (b) oyster mushroom protein isolate in an amount of 24 wt % of the formulation; (c) wheat gluten in an amount of 2.4 wt % of the formulation; (d) a plant-based fat in an amount of 1-2 wt % of the formulation; (e) starch and (f) a grain flour in the ratio of 1:1, respectively and weighs 12 wt % of the formulation; (g) a hydrocolloid in an amount of 0.6 wt % of the formulation; (h) one or more additives in an amount of 1.2 wt % of the formulation; and water 54.4 wt % of the formulation.
[0021] In another aspect, the present disclosure relates to a plant-based meat alternative comprising:
(i) a hardness of at least 18.0 N after cooking as determined by texture profile analysis;
(ii) a springiness of at least 0.62 after cooking;
(iii) a cohesiveness of at least 0.47 after cooking;
(iv) an adhesiveness of atleast -20.19 N.s-1; and
(v) a gumminess of 7.50 N
[0022] In another aspect, the present disclosure relates to a plant-based meat alternative having a protein content of 17.3 %, a carbohydrate content of 26.1 %, a crude fibre content of 9.69%, a fat content of 12.3%, and energy of 284.3 kcal.
[0023] In another aspect, the present disclosure relates to a method of producing the plant-based meat alternative formulation as disclosed herein comprises the steps of:
a. preparing a protein composite by mixing the rice bran protein isolates, oyster mushroom protein isolates, corn starch, rice flour, salt, baking powder, calcium chloride, and water;
b. preparing a hydrocolloid emulsion by mixing blending carboxymethyl cellulose (CMC) with refined soya bean vegetable oil and water;
c. mixing the protein composite from step a) and the hydrocolloid emulsion from step b), followed by blending the same to obtain the plant-based meat alternative formulation.
[0024] In yet another aspect, the present disclosure relates to an edible product comprising the plant-based meat alternative formulation.
[0025] Other aspects of the invention will be set forth in the description which follows, and in part will be apparent from the description, or may be learnt by the practice of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS:
[0026] FIG. 1 relates to the Schematic diagram of the preparation of meat analogue from rice bran and oyster mushroom protein isolates.

DETAILED DESCRIPTION OF THE INVENTION
[0027] The following is a detailed description of embodiments of the disclosure. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as will be defined by the claims.
[0028] All publications herein are incorporated by reference to the same extent as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Where a definition or use of a term in an incorporated reference is inconsistent or contrary to the definition of that term provided herein, the definition of that term provided herein applies and the definition of that term in the reference does not apply.
[0029] Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
[0030] In some embodiments, numbers have been used for quantifying weights, percentages, ratios, and so forth, to describe and claim certain embodiments of the invention and are to be understood as being modified in some instances by the term "about." Accordingly, in some embodiments, the numerical parameters set forth in the written description and attached claims are approximations that can vary depending upon the desired properties sought to be obtained by a particular embodiment. In some embodiments, the numerical parameters should be construed in light of the number of reported significant digits and by applying ordinary rounding techniques. Notwithstanding that the numerical ranges and parameters setting forth the broad scope of some embodiments of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as practicable. The numerical values presented in some embodiments of the invention may contain certain errors necessarily resulting from the standard deviation found in their respective testing measurements.
[0031] Various terms as used herein are shown below. To the extent a term used in a claim is not defined below, it should be given the broadest definition persons in the pertinent art have given that term as reflected in printed publications and issued patents at the time of filing.
[0032] As used in the description herein and throughout the claims that follow, the meaning of "a," "an," and "the" includes plural reference unless the context clearly dictates otherwise. Also, as used in the description herein, the meaning of "in" includes "in" and "on" unless the context clearly dictates otherwise.
[0033] Unless the context requires otherwise, throughout the specification which follow, the word "comprise" and variations thereof, such as, "comprises" and "comprising" are to be construed in an open, inclusive sense that is as "including, but not limited to."
[0034] The recitation of ranges of values herein is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range. Unless otherwise indicated herein, each individual value is incorporated into the specification as if it were individually recited herein.
[0035] All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g. "such as") provided with respect to certain embodiments herein is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention otherwise claimed. No language in the specification should be construed as indicating any non-claimed element essential to the practice of the invention.
[0036] Groupings of alternative elements or embodiments of the invention disclosed herein are not to be construed as limitations. Each group member can be referred to and claimed individually or in any combination with other members of the group or other elements found herein. One or more members of a group can be included in, or deleted from, a group for reasons of convenience and/or patentability. When any such inclusion or deletion occurs, the specification is herein deemed to contain the group as modified.
[0037] The description that follows, and the embodiments described therein, is provided by way of illustration of an example, or examples, of particular embodiments of the principles and aspects of the present disclosure. These examples are provided for the purposes of explanation, and not of limitation, of those principles and of the disclosure.
[0038] It should also be appreciated that the present disclosure can be implemented in numerous ways, including as a system, a method or a device. In this specification, these implementations, or any other form that the invention may take, may be referred to as processes. In general, the order of the steps of the disclosed processes may be altered within the scope of the invention.
[0039] The headings and abstract of the invention provided herein are for convenience only and do not interpret the scope or meaning of the embodiments.
[0040] The following discussion provides many example embodiments of the inventive subject matter. Although each embodiment represents a single combination of inventive elements, the inventive subject matter is considered to include all possible combinations of the disclosed elements. Thus if one embodiment comprises elements A, B, and C, and a second embodiment comprises elements B and D, then the inventive subject matter is also considered to include other remaining combinations of A, B, C, or D, even if not explicitly disclosed.
[0041] As described herein, the term 'food' and 'edible' have been used interchangeably and the meaning of the terms are those as present in the state of the art. The terms denote the preparations that can be consumed by humans, animals or any other living organism.
[0042] Embodiments of the present disclosure relate to a plant-based meat alternative formulation developed from the protein isolates obtained from abundantly available low-cost rice bran and oyster mushroom, and a method of producing the same.
[0043] In an embodiment, the "plant-based meat alternative formulation" does not comprise an ingredient isolated from an animal, an animal tissue, or an animal cell.
[0044] In an embodiment, the "plant-based meat alternative formulation" comprising one or more desirable food qualities, including but limited to, high protein content, low cholesterol content, reduced retention of oils and lipids, superior structure building properties such as high gel strength and gel elasticity, superior sensory properties, and selective enrichment of highly functional albumin and globulin proteins.
[0045] In an embodiment of the present invention, the "plant-based protein isolate" may be isolated or derived from wheat, soy, lentil, rice, corn, sorghum, quinoa, yeast, mushrooms, or any combination thereof. The plant-based protein isolate may comprise rice bran protein isolate, and mushroom protein isolate. The plant-based protein mushrooms may comprise less than 15% fats and less than 30% carbohydrates by weight.
[0046] The plant-based protein isolate may be about 1 wt % to about 40 wt %, or about 1 wt % to about 30 wt % of the plant-based meat formulation.
[0047] In an embodiment, the "plant-based protein isolate" refers to the derivatives from whole plant material, or from an intermediate material made from the plant, for example, bran, a dehulled seeds, a flour, a powder, a meal, ground grains, a cake (such as, for example, a defatted or de-oiled cake), or any other intermediate material suitable to the processing techniques disclosed herein to produce a purified protein. In another embodiment, intermediate material may be a combination or more than two intermediate materials.
[0048] Rice bran protein isolates: Rice bran protein isolates contains 73% protein, is hypoallergenic and has no beany flavour (Phongthai et al., 2017) and moreover has higher biological value (BV), nutritional quality and true digestibility (TD) than other cereals and soy protein isolates (Han et al., 2015).
[0049] In an embodiment of the present invention, the rice bran protein isolate is present in an amount of 1-5 wt % of the formulation. For example, 1, 1.2, 1.4, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, or 5.0 wt % of the formulation. Preferably, 4.0 wt % of the formulation.
[0050] Oyster Mushroom protein: Oyster mushroom (Pleurotus spp.) is abundant in carbohydrates, dietary fibres, proteins, essential amino acid including sulphur-containing amino acids like cysteine and methionine, water-soluble vitamins (B complex and C), and minerals (Ca, Fe, Na, P, and K) (Raman et al., 2021). They can also be used as a potential functional food due to their high Mg and Zn salt content (Wodarczyk et al., 2021). Furthermore, the richness of umami taste may improve the meal quality and appearance (Lavelli et al., 2018). The mushroom protein isolates have protein content of 63%, a high Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranged from 0.35 to 0.70 based on in vitro and in vivo digestibility studies which outdo oilseeds (0.48), fruits (0.64) and cereals (0.70) (Ayimbila and Keawsompong, 2023) and the biological value (68.2%) is at par with milk (100) and meat (80-85), and higher than cereal (40-45) and legume (50-55) (Schimbator et al., 2020).
[0051] In an embodiment of the present invention, the Oyster mushroom protein isolate is present in an amount of 22-30 wt % of the formulation. For example, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 wt % of the formulation. Preferably, 24 wt % of the formulation.
[0052] In an embodiment of the present invention, the "plant-based meat formulation" further comprises starch, gluten, a plant-based fat, a grain flour, a hydrocolloid, one or more additives and water q.s.
[0053] In an embodiment of the present invention, the starch is selected from Corn starch or Maize starch. Corn or Maize starch (Zea mays L.), native to America, is linked to reduced risks of chronic diseases like cardiovascular disease, type 2 diabetes, obesity. Its health benefits stem not only from essential nutrients such as carbohydrates, vitamins (A,B, E, K) and minerals (Mg, K & P) but also from unique phytochemicals like phenolic acids. They are also high in fibre (Siyuan et al., 2018).
[0054] In an embodiment of the present invention, the grain flour is preferably a rice flour, which is a staple food that contains bioactive compound like phenolic and flavanoids with antioxidant, antidiabetic properties. Rice is an excellent alternative to gluten-containing grains, making it suitable for those with gluten intolerance (Pang et al., 2018).
[0055] In an embodiment of the present invention, the starch and the grain flour is present in the ratio of 1:1, respectively and weighs 10-15 wt % of the formulation. For example, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, or 15 wt % of the formulation. Preferably, 12 wt % of the formulation.
[0056] In an embodiment of the present invention, the hydrocolloid is selected from but not limited to konjac gum, gum Arabic, carrageenan, agar-agar, pectin, alginate, gellan, konjac glucomannan, xanthan, modified starch, methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, guar gum, locust bean gum, tara gum, gum tragacanth, gum ghatt, their derivatives, or any combination thereof. Preferably, carboxymethyl cellulose (CMC), which improves the binding of texturized vegetable proteins, enhance oil encapsulation and reduce oil absorption contributing to the overall mouth feel and quality of the analogues (Varela and Fiszman, 2011).
[0057] In an embodiment of the present invention, the hydrocolloid is present in an amount of 0.1-1.0 wt % of the formulation. For example, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, or 1.0 wt % of the formulation. Preferably, 0.6 wt % of the formulation.
[0058] In an embodiment of the present invention, the plant-based fat is selected from but not limited to corn oil, olive oil, soy bean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, rice bran oil, and combination thereof.
[0059] In an embodiment of the present invention, the plant-based fat is present in an amount of 1-5 wt % of the formulation. For example, 1, 1.2, 1.4, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, or 5.0 wt % of the formulation. Preferably, 1-2 wt % of the formulation.
[0060] In an embodiment of the present invention, the one or more additives are selected from baking powder, calcium chloride, salt, and combinations thereof. Baking powder and Calcium chloride (Food grade) in the formulation were used to enhance the protein water binding capacity and to generate the formation of air cells in the analogue dough respectively, therefore could improve on the analogue fibrous structure (Yuliarti et al., 2021). Salt is to improve the binding of properties of the myofibillar proteins and vegetable oil to give the juiciness, tenderness and flavour release, which are critical attributes in mimicking the sensory experience of meat (Reig et al., 2008).
[0061] In an embodiment of the present invention, the one or more additives are present in an amount of 1-5 wt % of the formulation. For example, 1, 1.2, 1.4, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, or 5.0 wt % of the formulation. Preferably, 1.2 wt % of the formulation.
[0062] In an embodiment of the present invention, the gluten known for its binding and structuring properties is essential in transforming raw materials into fibrous structures and is present in an amount of 1-5 wt % of the formulation. For example, 1, 1.2, 1.4, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, or 5.0 wt % of the formulation. Preferably, 2-3 wt % of the formulation.
[0063] In an embodiment of the present invention, water plays a crucial role in the formulation of meat analogues acting as a hydration medium for the different dried ingredients and as a plasticizer and reaction agent during processing influencing the functional properties of proteins including swelling, viscosity, gelation, emulsification, and foaming. The availability of water and its interaction significantly affects the texture and structural characteristics of the meat analogue (Cornet et al., 2020). In some embodiments, the "plant-based meat formulation" may comprise about 30 wt % to about 60 wt % water.
[0064] In an embodiment of the present invention, the plant-based meat alternative formulation has a protein content of 17.3 %, a carbohydrate content of 26.1 %, a crude fibre content of 9.69%, a fat content of 12.3%, and energy of 284.3 kcal.
[0065] In an embodiment of the present invention, the plant-based meat alternative formulation has a hardness of at least 18.00 N after cooking as determined by texture profile analysis.
[0066] In an embodiment of the present invention, the plant-based meat alternative formulation has a springiness of at least 0.62 after cooking.
[0067] In an embodiment of the present invention, the plant-based meat alternative formulation has a cohesiveness of at least 0.47 after cooking.
[0068] In an embodiment of the present invention, the plant-based meat alternative formulation has an adhesiveness of at least -20.19 N.s-1 after cooking.
[0069] In an embodiment of the present invention, the plant-based meat alternative formulation has a gumminess of at least 7.50 N after cooking.
[0070] In another embodiment, the present invention provides a method of producing the plant-based meat alternative formulation as disclosed herein comprises the steps of:
a. preparing a protein composite by mixing the rice bran protein isolates, oyster mushroom protein isolates, corn starch, rice flour, salt, baking powder, calcium chloride, and water;
b. preparing a hydrocolloid emulsion by mixing blending carboxymethyl cellulose (CMC) with refined soya bean vegetable oil and water;
c. mixing the protein composite from step a) and the hydrocolloid emulsion from step b), followed by blending the same to obtain the plant-based meat alternative formulation.
[0071] In an embodiment of the present invention, the method further comprises the step of: cutting and steaming the plant-based meat alternative formulation for 15-30 min at medium to low flame, followed by cooling the same at room temperature.
[0072] In an embodiment, the plant-based meat alternative formulation exhibit organoleptic properties and taste as that of the normal meat, while devoid of the undesired organoleptic properties of source including aroma and taste of the rice bran or oyster mushroom.
[0073] In an embodiment, the "plant-based meat alternative formulation" are suitable for various edible compositions and can be incorporated into meat replicas (e.g., deli meat replicas, chicken strips, nuggets); emulsified extruded meats (e.g., sausages, fish cake replicas,); burger (patties); meatballs (e.g., meatballs, mince balls), and the like.
[0074] In an embodiment, the plant-based meat alternative formulation comprising one or more desirable food qualities, including but limited to, high protein content, low cholesterol content, reduced retention of oils and lipids, superior structure building properties such as high gel strength and gel elasticity, superior sensory properties, and selective enrichment of highly functional albumin and globulin proteins.
[0075] In an embodiment, the plant-based meat alternative formulation have one or more functional properties by itself or when incorporated into a composition. Such functional properties may include, but are not limited to, one or more of water binding capacity, gelation, crumb density, structure forming, texture building, cohesion, adhesion, elasticity, springiness, viscosity, fat absorption, flavor binding, coagulation, shine addition, freeze stability, thaw stability, or color.
[0076] While the foregoing describes various embodiments of the disclosure, other and further embodiments of the disclosure may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.
EXAMPLES:
[0077] The present invention is further explained in the form of following examples. However, it is to be understood that the following examples are merely illustrative and are not to be taken as limitations upon the scope of the invention.
Collection of ingredients:
Rice bran protein isolate (protein content 73%), starch and miscellaneous ingredients are brought from the local market whereas oyster mushroom were obtained from Mushroom House of Sharda School of Agricultural Sciences, Sharda University, Greater Noida, Uttar Pradesh to prepare protein isolate (protein content 63%) to be used in the preparation of the plant based meat analogues.
Extraction of oyster mushroom protein isolates
1. The fresh oyster mushroom was harvested from mushroom house of Sharda School of Agricultural Sciences, Sharda University, Greater Noida, Uttar Pradesh.
2. They were cleaned and dried using tray dryer at 40 deg C overnight to a moisture content of 10%. It was then grinded and sieved through mesh no. 60 to obtain a homogenized powder.
3. The powdered oyster mushroom was further used to extract the protein isolates using ultrasound assisted extraction technology (to be patented later).
Composition of the plant based meat analogue
The proportion of all the components or the additives are tabulated below
S. No. Ingredients Proportion (%)
A. Basic ingredients
i. Rice protein isolate 4
ii. Oyster mushroom protein isolates 24
iii. Starch (Corn starch : rice flour) (1:1) 12
B. Hydro colloids
i. Carboxymethyl cellulose (CMC) 0.6
C. Vegetable oil
i. Refined soybean oil 1.4
D. Miscellaneous Ingredients
i. Baking powder 1
ii. Calcium chloride 0.08
iii. Salt-NaCl 0.12
iv. Gluten 2.4
v. Water 54.4

Procedure for the preparation of plant based meat analogue is shown in FIG. 1, which is detailed below:
1. Preparation of composites and emulsion
a) Protein composite
The composite was made by mixing the rice bran protein isolates, oyster mushroom protein isolates, corn starch, rice flour, salt, baking powder, calcium chloride, water.
b) Hydrocolloid emulsion
This emulsion was made by blending carboxymethyl cellulose (CMC) with refined soya bean vegetable oil and water.
2. The protein composite and hydrocolloid emulsion were blended separately and then together.
3. After the blending, the raw meat analogue was shaped with the help of cookie cutter.
4. The raw meat analogue was placed in a closed pan to create a sealed environment for steaming.
5. The pan was set on a gas stove over a medium low flame to ensure gentle and even heat distribution.
6. The meat analogue was steamed for 20 minutes allowing the heat to penetrate evenly throughout the product.
7. The closed pan steaming retained moisture preventing the meat analogue from drying out or overcooking during the process.
8. After 20 minutes, the meat analogue developed the desired texture, flavor and doneness while maintaining its moisture and tenderness.
9. Then, the cooked meat analogue was removed and kept for cooling at the room temperature.
10. The meat analogue after packing in zip locked polyethylene pouches was stored at refrigerated temperature.
Nutritional and organoleptic test
To assess the quality of the developed plant- based meat analogue, both nutritional and organoleptic test were conducted. The protein content was measured using the Lowry's method, carbohydrate content was estimated using the anthrone reagent method, the fat content, fibre were estimated using the AOAC method (Table 1). The organoleptic test were performed to check the overall acceptability using the 9-point hedonic scale (Table 2), and suitable characteristics of meat (Table 3).



Table 1: Nutritional value
S. No. Parameters Values
1 Crude Fibre (%) 9.69 +0.35
2 Protein (%) 17.3 + 0.02
3 Fat (%) 12.3%+0.34
4 Carbohydrate (%) 26.1%+0.01
5 Energy (kcal) 284.3

Table 2: Organoleptic test (9-point hedonic scale)
Attributes Colour Appearance Taste Texture Overall acceptability
Scores 7.57 7.56 7.14 6.25 7.13

Table 3: Textural characteristics post cooking
Attributes Hardness Springiness Cohesiveness Adhesiveness Gumminess
Values 18.00 N 0.62 0.47 -20.19 N.S-1 7.50 N

ADVANTAGES OF THE PRESENT INVENTION
[0078] The ingredients used to develop the plant based meat analogue are vegan and hence making it an ideal option for those following vegetarian or vegan diets.
[0079] The present invention uses a combination of both rice bran and oyster mushroom protein isolates. This blend offers a suitable alternative to the meat for the vegetarians who have fewer protein-rich sources. Oyster mushroom, which can be cultivated easily at moderate temperature (20-35?) and humidity levels (65-70%) provide a reliable protein source, and utilizing them for protein isolation helps reduce waste during surplus production. Rice bran, a underutilized byproduct of rice milling industry, is nutrient-rich and low-cost protein source. Isolating proteins from rice bran not only addresses the challenges in disposal associated with rice bran but also supports sustainable practices and environmental circularity. The meat analogue developed from these proteins, along with the easily accessible ingredients, offers an enhance nutritional profile with a protein content of 17.3 %, carbohydrate at 26.1 %, crude fibre at 9.69%, and lower fat content of 12.3%. This formulation provides an energy value of 284.3 kcal, outperforming many of the existing market products in terms of nutritional quality (Bryngelsson et al., 2022, Melville et al., 2023). And also the invention employs a simple, cost efficient steaming process to develop the meat analogue, avoiding the high energy consumption, complexity and technical expertise required for other technologies like extrusion, 3D printing.
[0080] Traditional meat analogues often made from the legumes faced rejection due to their beany flavour and allergenicity. Therefore, the innovation seeks to formulate a meat analogue that gives no beany flavour and achieves texture like a meat. The key lies in synergistic use of proteins isolated from oyster mushroom and incorporating rice bran protein isolates to enhance the nutritional profile and protein quality. The inventive use of steaming further sets this product apart. Rather than relying on complex technologies like extrusion, high shear force or 3D printing, the innovation adopts a simple steaming process which not only mimics the texture of meat but also retains moisture, preserves the product nutritional quality and ensures that it remain energy efficient and cost effective The inclusion of readily available miscellaneous ingredients further enhance the product's market potential addressing both consumer demand sustainability concerns.
References:
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, Claims:1. A plant-based meat alternative formulation comprising: (a) rice bran protein isolate in an amount of 1-5 wt % of the formulation; (b) oyster mushroom protein isolate in an amount of 20-30 wt % of the formulation; (c) wheat gluten in an amount of 2-3 wt % of the formulation; (d) a plant-based fat in an amount of 1-5 wt % of the formulation; (e) starch; (f) a grain flour; (g) a hydrocolloid in an amount of 0.1-1.0 wt % of the formulation; (h) one or more additives in an amount of 1-2 wt % of the formulation; and water q.s.
2. The plant-based meat alternative formulation as claimed in claim 1 comprises: (a) rice bran protein isolate in an amount of 4 wt % of the formulation; (b) oyster mushroom protein isolate in an amount of 24 wt % of the formulation; (c) wheat gluten in an amount of 2.4 wt % of the formulation; (d) the plant-based fat in an amount of 1-2 wt % of the formulation; (e) starch and (f) the grain flour in the ratio of 1:1, respectively and weighs 12 wt % of the formulation; (g) the hydrocolloid in an amount of 0.6 wt % of the formulation; (h) one or more additives in an amount of 1.2 wt % of the formulation; and water 54.4 wt % of the formulation.
3. The plant-based meat alternative formulation as claimed in claim 1, wherein the plant-based fat is selected from the group consisting of corn oil, olive oil, soy bean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, rice bran oil, and combination thereof.
4. The plant-based meat alternative formulation as claimed in claim 1, wherein the hydrocolloid is selected from the group consisting of konjac gum, gum Arabic, carrageenan, agar-agar, pectin, alginate, gellan, konjac glucomannan, xanthan, modified starch, methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, guar gum, locust bean gum, tara gum, gum tragacanth, gum ghatt, their derivatives, or any combination thereof.
5. The plant-based meat alternative formulation as claimed in claim 1, wherein the one or more additives is baking powder, calcium chloride, salt, and combinations thereof.
6. The plant-based meat alternative formulation as claimed in anyone of claims 1-5 comprises:
(i) a protein content of 17.3 %;
(ii) a carbohydrate content of 26.1 %;
(iii) a crude fibre content of 9.69%;
(iv) a fat content of 12.3%; and
(v) an energy of ~284.3 kcal.
7. The plant-based meat alternative formulation as claimed in anyone of claims 1-6, after cooking exhibits:
(i) a hardness of at least 18.0 N after cooking as determined by texture profile analysis;
(ii) a springiness of at least 0.62 after cooking;
(iii) a cohesiveness of at least 0.47 after cooking;
(iv) an adhesiveness of atleast -20.19 N.s-1; and
(v) a gumminess of 7.50 N
8. A method of producing the plant-based meat alternative formulation as claimed in anyone of claims 1-6 comprises the steps of:
a. preparing a protein composite by mixing the rice bran protein isolates, oyster mushroom protein isolates, corn starch, rice flour, salt, baking powder, calcium chloride, and water;
b. preparing a hydrocolloid emulsion by mixing blending carboxymethyl cellulose (CMC) with refined soya bean vegetable oil and water;
c. mixing the protein composite from step a) and the hydrocolloid emulsion from step b), followed by blending the same to obtain the plant-based meat alternative formulation.
9. The method as claimed in claim 8, further comprises the step of: cutting and steaming the plant-based meat alternative formulation for 15-30 min at medium to low flame, followed by cooling the same at room temperature.
10. An edible product comprising the plant-based meat alternative formulation as claimed in anyone of claims 1-5 or the plant-based meat alternative formulation produced by the method as claimed in anyone of claims 8 and 9.

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