NATIVE EDESTIN PROTEIN ISOLATE AND USE AS A TEXTURIZING INGREDIENT

Abstract

A process and product that solves the problems with regard to hemp protein isolation, raw material input preparation, and processing of the raw material input, in order to produce a superior hemp protein meat and dairy analog. The composition and process include a process for hemp grain protein isolation, pasteurization, formation of a liquid solution, gel formation, texturization and meat and dairy analog production. The process of the present disclosure results in a structured protein food product, or meat analog, having superior properties when compared to existing products or similar products manufactured using known technology.

Claims

1. A process comprising: selecting a hemp grain; aqueous wet milling the hemp grain at low temperature to produce a hemp grain slurry; sifting the hemp grain slurry at a mesh size of between 160 and 200 to remove chlorophyll containing particles from the hemp grain slurry without substantially reducing a protein yield; substantially separating the insoluble material from the soluble material in the sifted hemp grain slurry by centrifugal decanting to produce a native edestin protein isolate and an albumin oil aqueous emulsion; providing water to maintain the native edestin protein isolate is above a solids content of about 20% w/w and mixing to form a protein hydrosol; heat pasteurizing the native edestin protein isolate at a temperature below 155° F. to avoid granulation; combining the native edestin protein isolate with an oil to form a protein-fat hydrosol while maintaining an appropriate temperature to avoid granulation; adding the protein-fat hydrosol to an extruder at a temperature between approximately 75° C. and 95° C. to produce a structured protein food product having a fibrous texture similar to that of cooked animal meat.

2. The process of claim 1, wherein the native edestin protein isolate contains substantially no albumin.

3. The process of claim 1, wherein hulled hemp grain is used to produce a substantially white structured protein food product.

4. The process of claim 1, wherein whole hemp grain is used to produce a substantially dark structured food product.

5. The process of claim 1, wherein a mixture of whole hemp grain and hulled hemp grain is used to produce a structured protein food product of intermediate color between light and dark.

6. The process of claim 1, wherein hulls are combined with hulled hemp grain to produce a structured protein food product of intermediate color between light and dark.

7. The process of claim 1, wherein the native edestin protein isolate is pasteurized followed by spray drying at temperatures below 155° F. to avoid protein agglomeration.

8. The process of claim 1, wherein spray dried native edestin protein isolate is combined with preheated water at approximately 145° F. to maintain pasteurizing conditions while forming the protein hydrosol, and wherein an oil is added to the protein hydrosol at temperatures of approximately 145° F. to maintain pasteurizing conditions while forming the protein-fat hydrosol, and wherein the protein-fat hydrosol is added to the extruder while pasteurizing conditions are maintained.

9. The process of claim 1, wherein the protein-fat hydrosol is a liquid when added to the extruder.

10. The process of claim 1, wherein the extruder has a steam-heated auger. sifting the hemp grain slurry at a mesh size of between 160 and 200 to remove chlorophyll containing particles from the hemp grain slurry without substantially reducing a protein yield; substantially separating the insoluble material from the soluble material by centrifugal decanting to produce a native edestin protein isolate and an albumin oil aqueous emulsion; providing water to maintain the native edestin protein isolate is above a solids content of about 20% w/w and mixing to form a protein hydrosol; pasteurizing the native edestin protein isolate at a temperature below 155° F. to avoid granulation; combining the native edestin protein isolate with an oil to form a protein-fat hydrosol while maintaining an appropriate temperature to avoid granulation; adding the protein-fat hydrosol to an extruder at a temperature between approximately 75° C. and 95° C. to produce a structured protein food product having a fibrous texture similar to that of cooked animal meat.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0100] FIG. 1 is a flow diagram showing a process for producing a native edestin protein isolate or NEPI in accordance with the present disclosure;

[0101] FIG. 2 is a flow diagram showing a process for producing a pasteurized NEPI native edestin protein isolate in accordance with the present disclosure;

[0102] FIG. 3 is a flow diagram showing a process for spray drying NEPI in accordance with the present disclosure;

[0103] FIG. 4 is a flow diagram showing a process for producing colored NEPI in accordance with the present disclosure;

[0104] FIG. 5 is a flow diagram showing a process for extracting hemp oil from hemp grain in accordance with the present disclosure;

[0105] FIG. 6 is a flow diagram showing a process for forming hydrosols in accordance with the present disclosure;

[0106] FIG. 7 is a flow diagram showing a process for producing a meat and dairy analog by retort in accordance with the present disclosure;

[0107] FIG. 8 is a flow diagram showing a process for extrusion of NEPI in accordance with the present disclosure;

[0108] FIG. 9 is an SDS-PAGE electrophoresis gel in non-reducing conditions of NEPI protein and hemp protein from commercially available hemp protein concentrates and isolates in accordance with the present disclosure;

[0109] FIG. 10 is an SDS-PAGE electrophoresis gel in reducing conditions of NEPI protein and hemp protein from commercially available hemp protein concentrates and isolates in accordance with the present disclosure;

[0110] FIG. 11A is an SDS-PAGE electrophoresis gel in reducing conditions of hemp flour and hemp protein isolate from a prior art publication; FIG. 11B is an SDS-PAGE electrophoresis gel in non-reducing and reducing conditions of hemp protein of hemp protein isolate from a prior art publication;

[0111] FIG. 12A is a differential scanning calorimetry thermogram of NEPI 250 hulled hemp grain spray dried powder; FIG. 12B is a differential scanning calorimetry thermogram of NEPI 250 whole hemp grain concentrate (slurry);

[0112] FIG. 13A is a differential scanning calorimetry thermogram of VICTORY HEMP hulled hemp grain spray dried powder; FIG. 13B is a differential scanning calorimetry thermogram of NUTIVA hemp powder;

[0113] FIG. 14A is a photograph of a cross section of boiled chicken breast; FIG. 14B is a magnified photograph of a cross section of boiled chicken breast from FIG. 14A; FIG. 14C is a photograph of a magnified cross section of boiled chicken breast from FIG. 14B;

[0114] FIG. 15A is a photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate; FIG. 15B is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate from FIG. 15A; FIG. 15C is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate from FIG. 15B in accordance with the present disclosure;

[0115] FIG. 16A is a photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder; FIG. 16B is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder from FIG. 16A; FIG. 16C is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder from FIG. 16B in accordance with the present disclosure;

[0116] FIG. 17A is a photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder; FIG. 17B is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 17A; FIG. 17C is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 17B in accordance with the present disclosure;

[0117] FIG. 18A is a photograph of a cross section of retorted meat analog using HEMPLAND hulled hemp grain powder; FIG. 18B is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 18A; FIG. 18C is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 18B in accordance with the present disclosure.

[0118] FIG. 19 is a photograph of extruded NEPI from hulled powder and a piece of boiled chicken breast to show texture and fibration similarity in accordance with the present disclosure.

DETAILED DESCRIPTION

[0119] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although methods and materials similar or equivalent to those described herein can be used to practice the invention, suitable methods and materials are described below. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting. All references to percent are by weight. The details of one or more embodiments of the invention are set forth in the accompanying drawings and the description below. Other features, objects, and advantages of the invention will be apparent from the description and drawings, and from the claims.

[0120] In general, the present disclosure provides methods and materials for producing plant based meat or dairy analogs, also referred to herein as structured protein food products, from hemp grain protein. In any of the methods or compositions described herein, and in some embodiments, the extracted protein-containing product may be separated from other hemp grain proteins. In any of the methods or compositions described herein, edestin may be substantially isolated from some, or all, of the other proteins in hemp grain. In any of the methods or compositions described herein, the isolated protein from grain protein preferably has a cysteine content greater than that typically found in soy or casein.

[0121] The plant protein used in accordance with the present disclosure may be an isolated plant protein. For the purpose of the present disclosure, a “native” protein is that protein that may have the same tertiary and quaternary structure as in the living and active cell. In some embodiments, a “native” protein may be substantially native. In any of the methods or compositions described herein, the isolated protein may have been isolated in a generally native, substantially native, or non-denatured state. In any of the methods or compositions described herein, the isolated protein used may have been isolated in a native, or non-denatured, state; wherein native may be mean fully native, substantially native, native in-part, or otherwise identified as substantially native by conventional methods of detecting protein structure, or native as would be understood by a person of ordinary skill in the art. Changes and disruption of the subunit structures as well as the tertiary structure may occur with changes in temperature (typically above 41° C.), or contact with aqueous acid or alkali solutions, oxidizing or reducing agents, or organic solvents. Disruption of the quaternary structure renders, or may render, the protein biologically inactive in the living cell. However, the tertiary structure of the released subunits, having a specific shape created by hydrogen bonds, Van der Waals forces, disulfide linkages, may be functionally active and exhibit similar function as in the living cell. One example of this is the lock and key function of enzymes attributed to the tertiary shape of the protein.

[0122] Consequently, if the quaternary or tertiary structures are substantially maintained after extraction in the same state as in a living cell, for the purposes of the present disclosure, these may be considered “native” proteins. The present disclosure has found that certain oil grain globular proteins, which may be considered native in the sense that the tertiary structure has not been denatured by changes in temperature (typically above 41° C.), aqueous acid or alkali solutions, oxidizing or reducing agents, or organic solvents, have unique and superior functional properties.

[0123] Conventional plant protein extraction processes are known to disrupt the quaternary and tertiary structure of the protein. In some cases, this disruption may cause the functionality of the quaternary or tertiary structure to be lost or reduced. The tertiary structure may be denatured by disruption of functional bonds and forces, including hydrogen bonds, Van der Waals forces, or disulfide linkages, all of which work together to form a specific tertiary protein structure. Changes in the protein environment and mode of denaturation of the tertiary structure may change the tertiary structure or shape of the protein and its bonds, forces, and links.

[0124] As used herein, the term “isolated plant protein” indicates that the plant protein, which may include such proteins as edestin, glutelins, albumins, legumins, vicillins, convicillins, glycinins and protein isolates such as from any seed or bean, including soy, pea, lentil and the like or combinations thereof, or plant protein fraction (e.g., a 7S fraction) has been separated from other components of the source material (e.g., other animal, plant, fungal, algal, or bacterial proteins), such that the protein or protein fraction is at least 2% (e.g., at least 5%, 10%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 99%) free, by dry weight, of the other components of the source material. For example, an isolated native globular protein having high cysteine content can be used alone or in combination with one or more other proteins (e.g., albumin) or from any other protein source as soy, pea, whey and the like.

[0125] In any of the methods or compositions described herein, the fat can be a non-animal fat, an animal fat, or a mixture of non-animal and animal fat. The fat can be an algal oil, a fungal oil, corn oil, olive oil, soy 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, ahi oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, borage oil, black currant oil, sea-buckhorn oil, macadamia oil, saw palmetto oil, conjugated linoleic oil, arachidonic acid enriched oil, docosahexaenoic acid (DHA) enriched oil, eicosapentaenoic acid (EPA) enriched oil, palm stearic acid, sea-buckhorn berry oil, macadamia oil, saw palmetto oil, or rice bran oil; or margarine or other hydrogenated fats. In some embodiments, for example, the fat is algal oil. The fat can contain the flavoring agent and/or the isolated plant protein (e.g., a conglycinin protein). The fat or oil composition of the liquid matrix can be made to preferentially match the saturated and unsaturated composition of the target source material of the analogue.

[0126] Thus, in some embodiments, the isolated protein may substantially be a protein, such as native edestin, isolated from hemp grain, or any other grain that may have edestin or edestin like protein. In some embodiments, proteins may be separated on the basis of their molecular weight, for example, by size exclusion chromatography, ultrafiltration through membranes, or density centrifugation. In some embodiments, the proteins can be separated based on their surface charge, for example, by isoelectric precipitation, anion exchange chromatography, or cation exchange chromatography. Proteins also can be separated on the basis of their solubility, for example, by ammonium sulfate precipitation, isoelectric precipitation, surfactants, detergents or solvent extraction, including aqueous extraction. Proteins also can be separated by their affinity to another molecule, using, for example, hydrophobic interaction chromatography, reactive dyes, or hydroxyapatite. Affinity chromatography also can include using antibodies having specific binding affinity for the heme-containing protein, nickel nitroloacetic acid (NTA) for His-tagged recombinant proteins, lectins to bind to sugar moieties on a glycoprotein, or other molecules which specifically binds the protein. In some embodiments, the plant based meats described herein are substantially or entirely composed of ingredients derived from non-animal sources, e.g., plant, fungal, or microbial-based sources. In some embodiments, a plant based meat or plant based dairy product may include one or more animal-based products. For example, a meat replica can be made from a combination of plant based and animal-based sources.

Definitions

[0127] Hemp Seed (HS) is herein generally defined as viable seeds normally used for further propagation and planting. HS may or may not be food grade based on cleaning practices and seed agricultural preservation practices.

[0128] Whole Hemp Grain (WHG) is herein generally defined as hemp grain that includes both viable hemp grain and pasteurized hemp grain.

[0129] Viable Hemp Grain (VHG) is herein generally defined as viable hemp seeds that have been further cleaned of all dust and foreign material, are food grade suitable, the heart and hull being fully intact.

[0130] Pasteurized Hemp Grain (PHG) is herein generally defined as hemp grain that has been treated by heat or irradiation to destroy the viability of the seed.

[0131] Defatted Hemp Grain Cake (DHGC) is herein generally defined as the dry solid residuals resulting from the non-aqueous removal of oil from Hemp Grain.

[0132] Hemp Grain Oil (HGO) is herein generally defined as a virgin green oil resulting from the non-aqueous extraction of Hemp Grain.

[0133] Hemp Grain Oil Sludge (HGOS) is herein generally defined as crude oil sludge slurry resulting from the non-aqueous extraction of oil from Hemp Grain.

[0134] Hulled Hemp Grain (HHG) is herein generally defined as equivalent to hemp hearts or hemp nuts; hemp grain in which the outer hull has been removed.

[0135] Defatted Hulled Hemp Grain Cake (DHHGC) is herein generally defined as the dry solid residuals resulting from the non-aqueous removal of oil from hulled hemp grain.

[0136] Hulled Hemp Grain Oil (HHGO) is herein generally defined as a yellow oil resulting from the non-aqueous extraction of Hulled Hemp Grain.

[0137] Hemp Protein Isolate (HPI) is herein generally defined as isolates of albumin, edestin or aggregates thereof.

[0138] Aqueous Oil Albumin Emulsion (AOAE) is herein generally defined as the water based emulsion of oil and soluble albumin proteins.

[0139] Native edestin protein isolate (NEPI) is herein generally defined as a product of the protein isolation process as disclosed herein, and may refer to NEPI in liquid, slurry and powder form, as would be understood by one of ordinary skill in the art in the appropriate context of its use.

[0140] All products described in flow charts may be present in various physical forms, including liquid, gel, or solid as would be understood by one of ordinary skill in the art in the appropriate context of its use.

[0141] The present disclosure may relate to a composition containing native edestin protein isolate (NEPI), which contains edestin or edestin-like proteins and methods for extracting and using NEPI to produce meat and dairy analogs. The present disclosure solves the problems of the prior art with regard to hemp protein isolation, raw material input preparation, and processing of the raw material input, in order to produce a superior plant based meat and dairy analog. The composition and process of the present disclosure includes a process for hemp grain protein isolation, pasteurization, sol formation, gel formation, texturization and meat and dairy analog production. The process of the present disclosure results in a meat or dairy analog product having superior properties when compared to existing products or similar products manufactured using known technology.

[0142] In addition to protein isolation, this document is based on methods and materials for making plant based products that more closely replicate meat products, including the texture, juiciness, fibrousness and homogeneity in texture of animal meat. A process for producing meat analogs is described herein that may include selection of proteins based on their unfolding, or denaturation, properties and fat holding capacities. Further, the process described herein includes a method of preparing an extrusion mixture, prior to extrusion, that incorporates water and fat into a selected protein in a manner such that the water and fat form a liquid matrix (which may also be referred to herein as a liquid-fat hydrosol, a hydrosol, an extruder or extrusion input, and an input material) with the protein. Still further, the process described herein includes methods of extruding or otherwise heating the liquid matrix. The process of extruding the liquid matrix includes feeding the liquid matrix into a pump at a first end of an extrusion chamber. The liquid matrix is fed into an extrusion chamber of an extruder, wherein the extruder is set for parameters tailored to the liquid matrix.

[0143] As disclosed herein, NEPI may be extracted from hemp grain or other grains, nuts or seeds that contain edestin or edestin-like proteins; although it is currently though that hemp grain is the only source of edestin. In one embodiment, the hemp grain is wet milled and subject to aqueous extraction, thereby producing an insoluble edestin-containing extract, which is herein referred to as NEPI, and an aqueous oil albumin emulsion.

[0144] The process according to the present disclosure may produce a pasteurized and functional hemp grain protein concentrate, where the concentrate may be a concentrated liquid coming off a production line or from centrifugation and decanting, or a NEPI powder, which, in some embodiments may have a low, or no, amount of trypsin inhibitor and having high nutritional value and functionality. The process may not use isoelectric extraction, alkali or CO2 solubilization methods. A texturizable protein NEPI concentrate or NEPI powder is thought to be produced by an oil extraction and separation of albumin, utilizing the natural pH and oil content of the hemp grain in conjunction with water. The emulsion forming capability of soluble albumin may form an emulsion which may readily be separated from the insoluble edestin by centrifugation. Lyopholisis, pH readjustment and ultrafiltration separation are not required. Additionally, fiber and chlorophyll may be removed during the NEPI process. Maintaining low temperatures, preferably between 33° F. and 38° F., promotes globulin insolubility and also coagulation of the albumin.

[0145] One aspect of the present disclosure relates to the isolation of edestin and edestin-like proteins from plant material, including hemp grain. Edestin is found in the hemp plant; particularly the hemp grain. While hemp grain is thought to be the most common, or only, source of edestin, it is possible that other plants may contain edestin.

[0146] The edestin extract compositions, or native edestin protein isolate (NEPI), prepared according to the methods of the present disclosure may be used to make protein-containing compositions. NEPI may preferably be comprised of approximately 80% dry basis protein; in some embodiments NEPI may contain at least 65% dry basis protein, and in some embodiments may contain at least 90% dry basis protein. As such, NEPI may be defined as an edestin containing composition produced according to the methods described in the present disclosure resulting in a product having the functional characteristics described in the present disclosure. The aqueous oil albumin emulsion (AOAE) described in the present disclosure may be further processed to produce other plant based products including hemp oil or grain oil and albumin.

[0147] The present disclosure may be practiced using suitable grains, seeds or plant material that contain edestin or edestin-like proteins, wherein such edestin-like proteins may be homologous or have similar structure and function.

[0148] The grain used in the present disclosure may be substantially full fat plant grain, i.e. grains that have not been defatted, or pressed, prior to milling. In some embodiments, the grain may be partially defatted. A partially defatted grain includes any plant material from which at least a portion of the fat has been removed.

[0149] Substantially full fat hemp grains may have a fat (or oil) content of 10% or more fat by weight, as would be known to a person of ordinary skill in the art. In the present disclosure, the terms fat and oil may be used interchangeably. Suitably, the fat content of a substantially full fat grain is at least about 10%, 15%, 20%, 30%, 40% or even 50% by weight. The fat content of hemp grain is typically at least 30%. The fat content of a partially defatted plant material may be greater than about 5%, 10% or 15% fat by weight. After removal of the hull, the edible portion of the hemp grain contains, on average, 46.7% oil and 35.9% protein.

[0150] As shown in FIG. 1, hemp grain 102 may be selected for use in a structured protein food product process 100. Whole hemp grain 101 and hulled hemp grain 105 may be used. Pasteurized whole hemp grain 103 may also be used. Hemp grain 102 used according to the present disclosure may be prepared for processing by suitable means, including but not limited to, drying, conditioning to achieve an equilibrated moisture level, dehulling, cracking, and cleaning by counter current air aspiration, screening methods, pasteurizing that does not damage the viable seed, or other methods known in the art. Hemp grain 102 may be selected from of any variety of hemp plant, however, Cannabis Sativa containing not more than 0.3% THC is preferably used in the present disclosure. Hemp grain 102 may be whole hemp grain or hulled (dehulled) hemp grain 102 where hemp grain 102 may be hulled prior to processing in structured protein food product process 100, thereby producing hulled hemp grain 150, as shown in FIG. 4.

[0151] Referring now to FIG. 1, hemp grain 102 in structured protein food product process 100 is subject to native edestin protein isolation process 200 (as shown in FIG. 2) in order to extract native edestin protein isolate (NEPI) 250. Native edestin protein isolate (NEPI) slurry 252 or powder 254, or NEPI 250 may be used to produce structured protein food product 120, which may be a meat or dairy analog. Conventional methods of extracting hemp protein, or edestin, or producing a hemp protein isolate, from hemp grain may result in edestin and albumin aggregation, or protein denaturation, and may not produce a satisfactory structured protein food product or meat analog. NEPI 250, however, is capable of producing a superior, and novel, meat analog when used as the sole protein source in the meat analog, without being combined with soy or other types of plant based protein isolates, as has been described by Zahari (Zahari et al., 2020).

[0152] As shown in FIG. 1, NEPI 250 may be, in some embodiments, pasteurized 104 and combined with water 106 to form protein hydrosol 108. NEPI 250 may combined with preheated water 106 to form a protein hydrosol 108 (as shown in FIG. 6). NEPI 250 should be present in at least 20% w/w with water and up to 80% or higher w/w with water. Allow protein to fully hydrate. Hydration time will be dependent on conditions. Mixing at high shear is preferred to promote hydration.

[0153] Oil may then be added to the protein hydrosol 110, followed by high shear mixing 112. In some embodiments, after high shear mixing 112 the mixture may be optionally incubated without mixing 113. Addition of oil 110 and mixing 112 produces protein-fat hydrosol 114.

[0154] Protein-fat hydrosol 114 is used as an input for a means of heating protein-fat hydrosol to set the product 116. Setting may involve heating through means including microwave, steam tunnels, ovens, retort, and extrusion (as shown in FIGS. 7 and 8). Means of heating to set may include other means of heating protein or starch based food products to form a set, as would be known to one of ordinary skill in the art. Setting protein-fat hydrosol 114 produces structured protein food product 120. Structured protein food product 120 may be a meat or dairy analog.

[0155] As shown in FIG. 2, to produce NEPI 250, hemp grain 102 may be added to cold water 202 to form hemp grain slurry 204. The extraction temperature during milling and throughout the native edestin protein isolation process 200 may be more preferably at 35° F., or between 33° F. and 38° F., or less than approximately 120° F., may be added to hemp grain 102 to form hemp grain slurry 204. Hemp grain may be extracted with an aqueous solution, suitably water. As used herein, the term “aqueous solution” includes water substantially free of solutes (e.g., tap water, distilled water or deionized water) and water containing solutes. In accordance with the present disclosure, the aqueous solution may be free of additives such as salts, buffers, acids, bases and demulsifies. In some embodiments, the aqueous solution may have an ionic strength below that which will alter protein structure. More or less water may be used.

[0156] In the present process, no adjustment of pH is required to isolate NEPI. Preferably, throughout structured protein food product process 100 the pH remains approximately neutral at between 6.5 and 7. In one embodiment, the pH of the solution does not vary during milling of the grain to any substantial degree.

[0157] Hemp grain slurry 204 may be wet milled 206 substantially as described in U.S. Pat. No. 7,678,403 to Mitchell. In one embodiment, milling hemp grain 206 may be performed using a Silverson rotor stator type mill. Wet milling 206 may be performed as part of an aqueous extraction process. Suitably, aqueous wet milling 206 may conducted for a suitable period, and more suitably wet milling 206 is conducted for a suitable period. As one of skill in the art will appreciate, longer extraction periods may be used. In some embodiments enzymes may be used to aid in processing. For example, liquefaction may be accomplished using an alpha-amylase enzyme having dextrinizing activity to yield a liquefied slurry. Such enzymes may include amylase, or other carbohydrases known in the art of food processing. The present disclosure may, in one aspect, utilize a method of aqueous wet milling to separate fat stored within the hemp grain 102 without rupturing the chloroplasts and releasing chlorophyll into the oil. Calcium chloride may be added to NEPI 250 to improve flavor after centrifugal decanting 222.

[0158] After aqueous wet milling hemp grain 206, the extract may be separated from at least a portion of an insoluble byproduct or fibrous slurry 210 (e.g., insoluble fiber fraction) with a mesh. In some embodiments, hemp grain slurry 208 may be sifted in two steps. Sifting may remove unwanted impurities that give the edestin unpleasant colors or taste. Insoluble fibers can be removed by a first sifting step. Another undesirable product that may, surprisingly, be removed by sifting without substantially affecting protein yield is chlorophyll from the chloroplasts in the hemp grain and hulled hemp, which can produce unwanted color, taste and fat oxidation in the oil fraction or protein fraction. In some embodiments, chlorophyll containing particles may be removed in a second sifting step 212. After sifting 212 a chloroplast and fiber sludge may be in the retentate, along with raw hemp milk having a fat to protein ration on a DSB of about 1:3:1 in the filtrate.

[0159] In a first sifting step, hemp grain slurry may, in some embodiments, be sifted over 30 mesh to remove hulls. The byproduct of the first sifting step may be a fibrous slurry 210. In a second sifting step 212, hemp grain slurry may be sifted 212 to remove chloroplasts with approximately 170 mesh, or in some embodiments between 160 and 200 mesh, or in some embodiments between 200 and 220 mesh to removes chloroplasts, or chlorophyll containing material and any remaining fiber. A mesh size of 150 has openings that may be generally too large and may allow undesirable material into the filtrate, including fibers and chlorophyll-containing particles. Surprisingly, chlorophyll containing particles remain at a size greater than the pore openings of 170 mesh, while most protein containing particles pass through mesh of this size. Sifting with different size mesh separates the chloroplasts, protoplastids or other chlorophyll containing particles from the hemp oil and protein containing fraction, resulting in a pale, yellow final oil product.

[0160] Chloroplasts 218 isolated by edestin extraction process 100 may, in some embodiments, be used as a food supplement. According to the process of the present disclosure, chlorophyll containing particles 214 are selectively removed from hemp grain slurry 204 while allowing protein containing particles to pass through into the filtrate. This method is effective for both whole hemp grain, where the hull has not been removed prior to aqueous wet milling and hulled hemp grain.

[0161] After sifting hemp grain slurry with 170 mesh to remove chlorophyll containing particles 212, the resulting product is an aqueous oil albumin emulsion (AOAE) and edestin mixture 220, which may also comprise other components of hemp grain 102 to greater or lesser degrees. AOAE and edestin mixture 220 may be centrifugally decanted 222, resulting in NEPI 250 and AOAE 230. After being separated from NEPI 250, AOAE 230 may be further processed to produce albumin 550 and hemp oil 518, as shown in FIG. 5.

[0162] NEPI 250 may, in some embodiments, be comprised of approximately 76% protein, 2% oil, 4% fibers, 1% carbohydrates and 17% ash. AOAE 220 may be comprised of approximately 14% protein, 76% oil, 3% fiber, 4% carbohydrates, and 3% ash. In some embodiments, NEPI may preferably be comprised of approximately 80% dry basis protein; in some embodiments NEPI may contain at least 65% dry basis protein, and in some embodiments may contain at least 90% dry basis protein. As such, NEPI may be defined as an edestin containing composition produced according to the methods described in the present disclosure resulting in a product having the functional characteristics described in the present disclosure. In some embodiments, NEPI may contain at least about 65%, 75%, 85% or 90% protein on a dry weight basis.

[0163] Table 2 shows proximate analysis data of the nutrient composition of NEPI 250 and commercially available hemp protein products. Table 2 shows that the NEPI 250 products have high protein content and protein to fat ratios, as does VICTORY HEMP. The other commercially available products have much lower protein contents and protein to fat ratios. This indicates that of the products tested, NEPI 250 and VICTORY HEMP are likely far superior to the other products.

[0164] FIGS. 9-11 show SDS PAGE gel data for NEPI 250 products and commercially available products that indicate protein composition, structure and integrity (non-reducing conditions are shown in FIG. 9; reducing conditions are shown in FIG. 10). With regard to FIG. 9, 910 is the edestin dimer and 920 is albumin. With regard to FIG. 10, 930 is the edestin acidic subunit, 940 is the edestin basic subunit and 950 is albumin. FIG. 11 shows prior art SDS PAGE data illustrating known molecular weights for edestin and edestin products under similar conditions. Lanes are identified below, and apply to FIGS. 9 and 10:

M=Molecular weight standard

1=DP-276 HempLife pwd SD HPI

2=DP-276 HempLife pwd SD HPI

[0165] 3=DC-344 HempLife liq. conc. HPI

4=GH-350 Good Hemp pwd HPI

5=A-560 Anthony's pwd HPC

6=LP-643 Hulled HempLife SD pwd HPI

7=VH-794 Victory Hemp pwd V70 HPI

8=N-950 Nutiva pwd HPC

9=N-950 Nutiva pwd HPC

[0166] FIG. 11A shows prior art SDS PAGE from hemp protein published by Mamone and Wang (Mamone et al., 2019; from Wang and Xiong, 2019). FIG. 11B shows prior art SDS PAGE from hemp protein published by Shen (Shen et al., 2020).

[0167] Collectively, FIGS. 9-10 show that NEPI 250 products have a different protein composition than other commercially available products and are generally structurally more intact, with VICTORY HEMP being the closest in terms of native edestin content and non-degraded protein products. Interestingly, as predicted, NEPI 250 products contained substantially no albumin. It is hypothesized in the present disclosure that albumin interferes with the ability of hemp protein isolates to form good structured protein food products 120 having superior textural properties. This theory is supported by the texture profile analysis data shown in Table 2, where the NEPI products have far greater hardness and chewiness, when compared to commercially available hemp protein products. It is also possible that the superior native structural features of the edestin in NEPI 250 contributes to the formation of the unexpectedly superior textural properties of NEPI 250 shown in Table 2. The superior structural preservation of the native state of edestin is further shown in Table 3 and FIGS. 12 and 13, which show differential scanning calorimetry data for the products.

[0168] Table 3 shows differential scanning calorimetry thermographs that provide structural information regarding the edestin contained in the NEPI 250 and commercially available products. DSC thermographs for two NEPI products (FIG. 12) and two commercially available hemp protein powders, VICTORY HEMP and NUTIVA (FIG. 13). Based on the DSC results, NEPI products were superior, in terms of structure, when compared to the commercially available products, and indicate that the edestin in NEPI 250 is in a more native state than the commercially available products.

[0169] When compared to hemp protein isolates produced by conventional means, as described previously in the background, the quality of the edestin in NEPI 250 is superior. Additionally, when compared to the process of the present disclosure, prior art methods of protein extraction have significant disadvantages and limitations. For example, salt extraction and dialysis in the HMI process does not remove residual phenolics from the final product. Further, HMI is less commercially viable.

[0170] The process of the present disclosure has numerous advantages over the prior art. The present process may release phenolics and tocopherols from NEPI 250 and AOAE 230. The process of the present disclosure may make hemp oil 518 more oxidatively stable. In the process of the present disclosure, during aqueous wet milling, phenolics may separate with hemp oil 518, thereby providing stability.

[0171] The process of the present disclosure differs from conventional methods of protein extraction from hemp grain in that conventional methods generally involve pressing the grain to extract the oil and produce a hemp grain cake, which may then be milled and sifted to produce a flour. The resulting cake or flour may contain aggregated edestin and albumin, along with oil, carbohydrates, phenolics and minerals. The seed may, in some cases, also be dry milled directly produce a flour.

[0172] Mechanical processes that result in high heat or pressure, such as pressing the grain, may lead to chemical bonds being formed between edestin and albumin. Pressing either whole hemp grain or hulled hemp grain may result in aggregation of edestin and albumin.

[0173] High pressure can change protein structure and cause protein aggregation. According to Yang, high-pressure modification of proteins involves changes in protein secondary, tertiary, and quaternary structures from the native state through intermediate states to the fully denatured state (Yang et al., 2016). High pressure changes protein structure primarily through changes in non-covalent bond-electronic interactions, hydrophobic interactions, and hydrogen bonds. High pressure can also cause new disulfide bonds to form, thereby stabilizing the denatured proteins or producing protein aggregation (Yang et al., 2016).

[0174] Heat, also, is known to alter protein structure. Heat caused by friction during milling of the grain can lead to changes in protein structure. Heat can lead to denaturation of proteins and formation of protein aggregates. Aggregation between edestin and albumin is likely to occur during dry milling, where temperatures can reach 100° C. or higher.

[0175] NEPI may, in one embodiment, then be heated to a temperature of approximately 145° F. for approximately 30 minutes to pasteurize the product. In some jurisdictions, 145° F. may be a legal lower limit for pasteurization. In one embodiment, the temperature may be maintained at approximately 145° F., or between 145° F. to 155° F., in order to prevent granulation. Formation of granules has been observed in the present disclosure to occur at temperatures of approximately 158° F. Granulation may occur in NEPI at temperatures well below the denaturation temperature of edestin, for example at approximately 158° F., wherein the denaturation temperature of edestin has been shown to be approximately 95° C. It is critical to pasteurize NEPI at temperatures below those typically used by those of ordinary skill in the art for pasteurization of plant proteins for use in food products. Those of ordinary skill in the art conventionally pasteurize protein isolates at temperatures that would cause significant granulation in the present disclosure, in order to rapidly process the product. Pasteurized NEPI 270 is the result of washing and diluting with cold water 232.

[0176] As shown in FIG. 3, after pasteurization 104 is complete, NEPI 250 may be spray dried by NEPI spray drying process 300 or stored cold as a concentrate for use in the production of structured protein food products 120. Just after the centrifugal decanter separation, the solids of the NEPI concentrate range from about 35% to 45% and is a thick paste that is difficult to pump. Cold water is added at this point to reduce the solids of the NEPI 250 concentrate to preferably about 30% to enable ease of pumping the slurry quickly through heated pipes maintained at temeprtures that do not exceed 158 F. the dilution allows for a more turbulent flow and better heat distribution for heating to 145 F and allowing pasteurization without formation of overheated protein aggregates and granules that are undesirable in the finished dried edestin product. Prior to spray drying NEPI concentrate may be held at approximately 145° F., or pasteurization 104 temperatures, in a tank prior to spray drying. Spray drying 306 may then be performed at Higher spray drying 306 temperatures, or temperatures in which the exiting products can reach approximately 158° F. and above, may cause protein agglomeration and result in functionally inferior NEPI 250. This protein agglomeration may be visible on a non-reducing SDS-PAGE gel at approximately 100 kDa (shown in FIG. 9), where bands other than the expected edestin, or hemp grain protein, bands are visible. Bands present at high molecular weight, above the approximately 50 kDa band expected for the edestin dimer, in non-reducing conditions may represent agglomeration caused by excessive heat during spray drying 300. Therefore, in some embodiments, one potential method of measuring whether a maximum temperature of spray drying 300 is below a temperature at which significant protein agglomeration occurs, may be to identify unexpected high molecular weight bands on a non-reducing SDS-PAGE gel. Microwave drying is another method that may be used with the present disclosure, where the NEPI 250 is kept at a low temperature during microwave drying, such as between 130 F and 140 F, while moisture is removed under vacuum pressure.

[0177] FIG. 4 shows a process for adding color to structured protein food product 120. White and dark meat analog process 400 may produce either white meat NEPI 412, which may replicate chicken or fish, and dark meat NEPI 422, which may replicate beef or dark meat chicken. To produce white NEPI 422, hulled hemp grain 105 may be used. In one embodiment, hulled hemp grain 105 may be subjected to native edestin protein isolation process 200, which results in white meat NEPI 412, which may be used in structured protein food product process 100 to produce a white meat replica. To produce dark meat NEPI 412, whole hemp grain 101 may be used. In one embodiment, whole hemp grain 101 may be subjected to native edestin protein isolation process 200, which results in dark meat NEPI 412, which may be used in structured protein food product process 100 to produce a dark meat replica. Use of part whole hemp grain and part hulled hemp grain, in one embodiment, wherein the whole hemp grain is used in a concentration of about 20-30% by weight, relative to the amount of hulled hemp grain, may result in a dark NEPI 412 or intermediate colored NEPI 432. In one embodiment, hulls that have been previously removed by dehulling of hemp grain, may be reintroduced to the hulled hemp grain 105 to add dark meat color; where, in one embodiment, to achieve a dark meat color, hulls may be added to hulled hemp grain 105 in an amount of approximately 10-15% by weight relative to the hulled hemp grain to produce intermediate colored NEPI 422.

[0178] FIG. 5 shows a process for oil and albumin extraction 500. AOAE 230 that is a product of native edestin protein isolation process 200 may be process to produce albumin 550 and hemp oil 518. In oil and albumin extraction process 500, AOAE 230 may be evaporated to concentrate 504. The product may be homogenized 504 and heated to pasteurize 530. Clarifying AOAE may be useful. Heating to 180 F 520 may break down the emulsion. Evaporate preferably to more oil than water 506. Chill to near freezing or freezing 508. Centrifuging with creamery separator 510 to get albumin 550 or hemp oil 560.

[0179] FIG. 6 shows hydrosol formation process 600, in which NEPI 250 may be combined with preheated water to form protein hydrosol 108, which was substantially described in FIG. 2. In hydrosol formation process 600, preheated water at approximately 135° F. may be added to NEPI 250 and mixed under high shear 106 to form protein hydrosol 108. Protein hydrosol may be pasteurized at may be pasteurized at 145° F. before, during or after protein hydrosol formation. Pasteurization conditions should be maintained or created after production of NEPI 250. A pasteurized 104 product may be prepared by first hydrating the NEPI 250, if spray dried 306 to form NEPI powder 308, or otherwise maintaining an appropriate degree of hydration for NEPI 250 and maintaining pasteurizing conditions to the greatest extent possible. In one embodiment, the amount of preheated water added to NEPI 250 may bring the solution to approximately 3 parts water to 1 part NEPI by dry solid weight. In some embodiment NEPI may be frozen in the chiller 310, freeze dried 312 to produce NEPI powder 308. Heating hydrosol to 130 F 111 may be useful. Heating oil to 110-115 F may be useful.

[0180] In some embodiments, the preheated water may be tap water, and in some embodiments may be tap water supplied from Lake Erie and may be substantially free of solutes (e.g., tap water, distilled water or deionized water). Salt should not be added to the solution during the hydration and protein preparation process, as it may disrupt protein hydrosol 108 or protein-fat hydrosol 114 structure. Salt may be added after setting, but not before. In some embodiments, protein hydration and opening (such that, without being bound by theory, protein structure may be slightly altered, or opened, to allow appropriate interaction with oil during formation of the protein-fat hydrosol 114) which may be performed at 100° F. to 135° F., or in some embodiments between 100° F. and 155° F.; or in other embodiments protein hydrosol formation may be performed at lower temperatures, however, the temperatures must be above cold temperatures which do not allow for protein hydration and opening. Preferably, temperatures during the hydration and protein-preparation step should remain as close to 145° F., or pasteurization 104 temperature, as possible, without reaching temperatures that may results in protein aggregation and granulation. Once protein hydrosol is formed, preheated oil 109, which may be heated, in some embodiments to between 110° F. to 115° F., and in other embodiments to between 100° F. and 155° F., or in some cases kept at a temperature above that considered cold, such that protein hydrosol structure is disrupted by addition of oil. produce granulation of protein-fat hydrosol 114.

[0181] In some embodiments, protein-fat hydrosol 114 can be produced by combining a fat with a warmed suspension of hydrated protein (for example, a protein isolate containing edestin) having a pH between 6.5 and pH 7.8 (for example, pH 7.5). Rapid agitation, such as in a Waring type blender or a hand held homogenizer, or homogenization of this mixture leads to the formation of an emulsion. Physical properties of these protein-fat hydrosol 114 may be controlled by changing protein type, protein concentration, pH level at the time of homogenization, speed of homogenization and fat-to-water ratio.

[0182] To form protein-fat hydrosol 114, a polyunsaturated fatty acid (PUFA) oil, or fat, which may preferably be coconut oil or fat, may be heated just past the melting point of the fat, and added to protein hydrosol 108. Without being bound by theory, the fat may form a layer surrounding the hydrated native edestin, thereby forming a liquid matrix, or protein-fat hydrosol 114, that essentially encapsulates the hydrated protein, forming a hydrated protein in oil emulsion which effectively creates a thick and stable gel. Effectively, the oil may seal and protect the hydrated protein structure. Hydrated protein can hold considerably more fat in a gel state than a dry protein. In general, it has been found that a native globular protein, as discussed in this application, that is first hydrated and then gently heated to below its denaturation temperature, may hold up to two times its weight in fat. The moisture content of protein-fat hydrosol may, in some embodiments, range from about 30 wt % to about 70 wt %. The moisture content refers to the amount of moisture in a material as measured by an analytical method calculated as percentage change in mass following the evaporation of water from a sample.

[0183] In any of the methods or compositions described herein, protein-fat hydrosol 114 may include a flavoring agent or other additional ingredients. The following ingredients may be added optionally at typically less than 2 wt % on a finished protein-fat hydrosol 114 basis: fat soluble or other flavor systems, salts including sodium chloride, plant based albumin sources, plant based insoluble or soluble fibers. Starch may be added alone or in combination with other soluble carbohydrates including complex carbohydrates or sugars if desired at levels up to about 10 wt % but more preferably less than 5 wt %. The adjunct ingredients may be added to protein-fat hydrosol 114 prior to the set for the purpose of improving and altering flavor or texture. Fiber may be added to decrease “squeakiness” of the structured protein food product 120.

[0184] In one embodiment, protein-fat hydrosol 114 may include, in one aspect, about 15 wt % to about 25 wt %, or more preferably about 18 wt % to about 22 wt %, by weight of a protein, wherein the protein may be a native oil seed protein; wherein in one embodiment about 75 wt % to about 85 wt % of the protein isolate comprises a globular protein, and preferably the protein isolate comprises less than 15 wt % albumin, and more preferably less than 5 wt % albumin. More importantly, the globular protein may be in its native state and preferably having a significant content of the amino acid cysteine, in an amount greater than casein or soy protein isolate. The balance of the protein composition may, in some embodiments, be primarily minerals such as calcium and phosphorus. The native oil seed globular protein preferably may have substantial amounts of cysteine.

[0185] Protein-fat hydrosol 114 may include, in one aspect, about 40% to about 70%, or more preferably 40%-60%, by weight of a water.

[0186] Protein-fat hydrosol 114 may include, in one aspect, about 0% to about 35% by weight of fat; the ratio of saturated to polyunsaturated fatty acid (PUFA) being between 100 wt % saturated fat and 100 wt % PUFA. Combinations between these two amounts of fats provide a variety of unique textures heretofore not reported, depending on the amount of protein used in combination with the fat.

[0187] Protein-fat hydrosol 114 may optionally include, in some embodiments, about 0% to about 5% by weight of a starch. The amount of starch added may be dependent on the amount of water added, beyond the amount of water added to the protein that is required for hydration of the protein.

[0188] Protein-fat hydrosol 114 may be formed by mixing, manually or mechanically, the ingredients for forming protein-fat hydrosol 114. Preferably, the hydrated protein is first warmed to just below the granulation temperature of the protein, the oil and/or melted fat is added, and preferably the mixture is gently homogenized.

[0189] In one aspect, protein-fat hydrosol 114 may be combined at a temperature of between 120° F. and 150° F. The temperature range to set the protein in a heated environment, without disruption of the formed gel or matrix, has been found to be between 70° C. and 100° C. These temperatures are significantly lower than the extrusion temperatures generally required for the extrusion of conventional meat analog proteins, such as soy. The temperature of denaturation and fibration of soy protein under conditions typically used in extruders is in the range of approximately 130° C. to 140° C. According to the present disclosure, good texturization may be obtained by oven heating of the protein-fat hydrosol 114, and/or by pressure cooking (retorting) the protein-fat hydrosol 114 to actively set the protein.

[0190] The physical properties of protein-fat hydrosol 114 are that of a hydrosol. The viscosity is dependent on the oil, fat and water and protein content. Variations of higher moisture and will reduce the viscosity substantially even with low protein to fat ratio. Likewise, very low protein to fat ratio and low moisture can result in a very high viscosity. The quality and choice of fat systems and protein systems also significantly impact the viscosity.

[0191] Formation of the protein-fat hydrosol 114 can be done below the denaturation point of the native protein. However, according to the present disclosure, it is not desirable to store the protein-fat hydrosol 114 at that temperature, as it is not microbiologically stable. It is preferable to immediately process by heat to set the protein shape. The liquid matrix can otherwise be cooled via heat exchanger or other method to below 6° C. to store prior to further processing.

[0192] FIG. 7 shows a retort process for NEPI 770 that results in structured protein food product 120. NEPI protein-fat hydrosol 114 is portioned into formed Tetrapak 200 mL containers 702, in one embodiment, filling each container with 180 g. Tops may be sealed using tetra recart machine 704. Packed NEPI protein-fat hydrosol may be placed into retort machine 706. NEPI protein-fat hydrosol may then be heated under retort conditions 708 to set 710. In some embodiments, this process results in structured protein food product 120.

[0193] With regard to retort according to the present disclosure, FIGS. 14-18 show photographs of the results of a retort of various NEPI products and commercially available hemp protein powders. Each figure contains magnified view of the retorted products. Boiled chicken was used as a standard. Table 6, below, shows the results of texture profile analysis for the retorted hemp products. Tables 7 and 8 show colorimetric data for each product produced by retort and tested, with boiled chicken breast being used as a standard.

[0194] FIGS. 14-18 show photographs of retorted NEPI hulled powder 250, wherein the solids are approximately 2:1 protein to fat (NEPI 250 to coconut oil) and the solid to liquid (water) ratio is approximately 2:3. After preparation of the protein-fat hydrogel, the retorted product was produced as would be known to one of ordinary skill in the art.

[0195] FIG. 14A is a photograph of a cross section of boiled chicken breast; FIG. 14A is a magnified photograph of a cross section of boiled chicken breast from FIG. 14A; FIG. 14C is a photograph of a magnified cross section of boiled chicken breast from FIG. 14B;

[0196] FIG. 15A is a photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate; FIG. 15B is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate from FIG. 15A; FIG. 15C is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain concentrate from FIG. 15B in accordance with the present disclosure;

[0197] FIG. 16A is a photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder; FIG. 16B is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder from FIG. 16A; FIG. 16C is a magnified photograph of a cross section of retorted meat analog using NEPI hulled hemp grain powder from FIG. 16B in accordance with the present disclosure;

[0198] FIG. 17A is a photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder; FIG. 16B is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 16A; FIG. 16C is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 16B in accordance with the present disclosure;

[0199] FIG. 18A is a photograph of a cross section of retorted meat analog using HEMPLAND hulled hemp grain powder; FIG. 18B is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 18A; FIG. 18C is a magnified photograph of a cross section of retorted meat analog using VICTORY HEMP hulled hemp grain powder from FIG. 18B in accordance with the present disclosure.

[0200] FIG. 8 shows a process for extruding NEPI 250 to produce texturized structured protein food product 120. Providing an extruder having a heated auger, preferably, in one embodiment, a hollow, steam heated auger 800, or other type of heated auger extruder. In one embodiment, the extruder may be a POWERHEATER PH 100 provided by SOURCE TECHNOLOGY. Technology used in this machine that may be utilized in the present disclosure may be described in U.S. Pat. And Pat. App. Nos 10,893,688, 10,624,382, 10,149,484, 10,092,013, 10,028,516, 9,931,603, 2010/0062093, 2011/0091627, 2019/0299179, 2020/0113222, 2020/012095, and 2020/02680205 which are herein incorporated in their entirety. The POWERHEATER PH 100 may allow for greater control of the temperature of the auger and inner wall of the extruding pipe or chamber, due to the hollow auger design which allows for steam to be introduced into the auger in order to heat the auger and provide a more uniformly heated protein-fat hydrosol, in the present disclosure, which is critical for proper setting for the present disclosure. Conventional extruders, such as those developed by CLEXTRAL or WENGER, were tested with the present disclosure and did not provide a satisfactory final product. The conventional extruders caused sticking of the protein-fat hydrosol of the present disclosure to the inner wall of the extruder pipe.

[0201] The POWERHEATER PH 100, while known to be used with fibrated input material, is generally known to be used to set starch in its input material, rather than protein. Protein-set extrusion is generally performed at temperatures well above 100° C., and therefore protein set input material is not thought to be used with the POWERHEATER PH 100. The protein-fat hydrosol of the present disclosure, however, was effectively texturized and fibrated by the POWERHEATER PH 100 at 75° C., in fibrating the protein-fat hydrosol of the present disclosure, which was accomplished at a relatively low temperature of approximately between 75° C.-85° C., and wherein the auger and extruder may be preheated to between 75° C.-85° C., and extrusion may occur in a range of approximately between 70° C.-95° C. In one embodiment, the protein-fat hydrosol extruder using and 8 mm screw size, rather than a 3 mm screw size, using the POWERHEATER PH 100 at 75° C. The protein-fat hydrosol may be input into the POWERHEATER PH 100 using a sucking pump or a stuffing pump, wherein a the onset temperature may be approximately 85° C. 804. After pumping the protein-fat hydrosol into the extruder 804, extruding at approximately 75° C.-85° C. may proceed, wherein the protein-fat hydrosol does not stick to the inner wall of the extruding pipe 806. This process produces a texturized structured protein food product 120. Texturized structured protein food product 120 extruded in accordance with the present disclosure, in tests, has been demonstrated to have texture, fibration and color similar to that of a cooked chicken breast possesses superior and unexpected properties when considering the prior art and the knowledge of a person of ordinary skill in the art.

[0202] FIG. 19 shows a photograph of extruded NEPI from hulled powder and a piece of boiled chicken breasts to show texture and fibration similarity in accordance with the present disclosure, as extruded on the POWERHEATER PH 100 as described above. Boiled chicken breast 1910 is shown next to an extruded NEPI 250 chicken product 1920 produced from spray dried hulled hemp grain NEPI and processed in accordance with the present disclosure. It is unexpected that hemp grain, using only three ingredients, NEPI 250, coconut oil, and water in a 2:1:3 ratio, respectively.

[0203] In most extrusions, including the extrusion of soy based meat analogs, it has been seen that the protein to fat ratio is typically greater than 10:1. As such, extruded, denatured and fibrated soy, can hold very little fat. The hydrated gel of native globular proteins such as edestin, however, according to the present disclosure, can hold up to twice its weight in fat, even after formation of the set, or solid form of the gel, produced by the application of radiant, microwave, or other form of heating, including direct heating or extrusion.

[0204] In accordance with the process of the present disclosure, protein-fat hydrosol 114 may be set to a solid state at temperatures of between approximately 70° C. to 100° C., depending on the concentration of the protein in the system. The lower set temperature is consistent with the denaturation of native proteins in NEPI 250.

[0205] The solid structure formed during extrusion, according to the present disclosure, may be cooled and is representative of a set, but with incomplete denaturation, similar to an uncooked protein or “raw” meat. Further heating of the “uncooked” protein strengthens the shape, elasticity, texture and the like by further denaturing the protein, a process which ultimately also releases some water. According to the process of the present disclosure, it is undesirable to heat the product to the extent that a significant amount of water is released from the set in the extruder, rather, it is desirable to merely solidify the gel and shape or texture of the protein. In one embodiment, the present disclosure describes a process for preparing a raw meat or dairy analog, or structured protein food product 120, similar to raw animal meat, in the extruder. Further cooking of this raw meat analog, by traditional or commercial means, strengthens and toughens the meat.

[0206] The process according to the present disclosure is in contrast to existing technology, in which meat analog texture is created by using fully denatured proteins and then co-blending with other binders including fat, starches, and other proteins to form an appearance of a hamburger type of material. This type of set, according to existing technology, is achieved during cooking primarily through the gelation of starches or added raw proteins such as gluten.

[0207] The final texture of the structured protein food product 120 may depend on the properties of the liquid matrix, including the ratios of protein, fat and water, as well as the extrusion conditions. As described herein, the extruded mixture of isolated plant proteins may be referred to as a structured protein food product 120, which may be a meat analog, and the fibrousness and tensile strength of the meat analog may be controlled by co-variation of extrusion parameters such as temperature, pressure, throughput, and die size. For example, combinations of lower extrusion temperatures, medium/low throughputs and smaller dies favor production of highly fibrous tissues with low tensile strength, while higher extrusion temperatures, higher throughputs and larger dies favor production of low fibrousness tissue replicas with very high tensile strengths.

[0208] The fibrosity and tensile strength of the meat analog also can be modulated by changing the composition of the extrusion mixture. For example, by increasing the ratio of isolated plant protein to fat and water, or by decreasing water content in the extrusion mixture a meat analog with thinner fibers and larger tensile strength can be made.

[0209] Extruding the liquid matrix involves feeding the liquid matrix into an extruder. In some embodiments, the extruder may be a SOURCE TECHNOLOGY POWERHEATER PH 100. CLEXTRAL and WENGER twin screw extruders were tested but provided unsatisfactory results. In extrusion, according to the process of the present disclosure, cooling is important in order to achieve temperatures below 21° C. so that the saturated fats are readily set in the structure and the product can more efficiently be cooled to refrigerated or frozen temperatures.

[0210] For each product, the wet ingredient blend will be transferred to a feeder that may meter the liquid matrix through a feed port of an extruder at a certain input rate. In conventional extrusion, a dry protein product is fed into an input in the machine. As the dry product is moved through the machine, and water and fat are introduced from separate inputs. In contrast, during the process according to the present disclosure, the hydrated protein and oil are mixed first, as described herein above, in order to closely regulate the chemical reactions that take place during formation of protein-fat hydrosol 114. Therefore, in some embodiments, additional water, starch, or fat may or may not be added to the extruder during extrusion. Fiber may also be added in some embodiments.

[0211] In conventional extrusion of plant based meat analogs, addition of water and fat prior to beginning extrusion may result in an unwanted release of steam as the water escapes from the product as temperature increases. Therefore, the process of adding water and fat is closely regulated during extrusion for the present disclosure. In the process according to the present disclosure, the liquid matrix extrusion mixture is specifically designed to prevent the release of water from the product by the formation of a gel. During preparation of the liquid matrix according to the present disclosure, addition of oil to the hydrated protein forms an emulsion gel that prevents the release of water from the product during extrusion, which would thereby releasing steam from the machine. The formation of the gel also allows for maintenance of high moisture in the liquid matrix during extrusion and in the final product, which is desirable for superior texture of structured protein food product 120.

[0212] Temperature during extrusion is important for the resulting product. Temperature should be increased gradually maintained at approximately between 70° C. and 100° C., or between 100° C. and 110° C. In conventional extrusion, temperatures within the extruder are generally above 130° C. In the process of the present disclosure, low temperature prevents disruption of protein-fat hydrosol 114, thereby allowing the molecular structure of the compound to remain substantially, or partially, intact. The temperature of protein-fat hydrosol 114 may be maintained at approximately between 75° C. and 85° C., preferably, to set protein-fat hydrosol 114 and then cooled to reduce the temperature below 21° C. during the extrusion process. For the process of the present disclosure, it is important to maintain a lower temperature than is used during conventional extrusion. Here, the temperature is increased only to a point that allows for setting of the disulfide bonds, such that fat is fully incorporated between all the peptide layers of the protein. The residence time in the extruder or any heating environment, should be enough so that the input temperature of the liquid matrix is able to reach at between 70° C. to 110° C., or preferably between 75° C. and 85° C.

[0213] Preferably, the extruder rotates protein-fat hydrosol 114 at a relatively low screw speed, as measured in revolutions per minute (rpm), during extrusion to form a meat analog product that maintains the gel structure and maintains a high degree of moisture in the product. Screw speed may be closely monitored to prevent temperature increases and to prevent disruption of the chemical structure of the liquid matrix.

[0214] To prevent the destruction of the structure of a loose protein-fat hydrosol 114 formed by the hydration of the protein and fat encapsulation, it may be essential to move the gel slowly through the heat system to maintain the initial gel set (partial protein denaturation) while forming shape and some fibration. Fermentation (as would occur in cheese manufacture), or full cook and denaturation, would eventually occur during later use of the product. The finished, extruded product, having, in some embodiments, a moisture content of between 35 wt % and 75 wt %, could then be fermented, refrigerated or frozen for microbiological stability until such time that, if desired, it would be fully cooked at higher temperatures by ordinary or commercial cooking processes to obtain the desired finished texture prior to consumption. Additional relevant extrusion parameters may include, die diameter, die length, product temperature at the end of the die, and feed rate.

[0215] After extrusion, the final product may have a structure that is that is more similar to animal meat than conventional or known structured protein food products such as meat and dairy analogs. Without being bound by theory, extrusion of protein-fat hydrosol 114, in accordance with the present disclosure, may cause proteins to form substantially aligned protein fibers, where protein fibers may be defined as a continuous filament of discrete length made up of protein held together by intermolecular forces such as disulfide bonds, hydrogen bonds, electrostatic bonds, hydrophobic interactions, peptide strand entanglement, and Maillard reaction chemistry creating covalent cross-links between side chains of proteins. The strength of the set after the initial extruder is not complete or as strong as it could be. In fact, it may be desirable to take the finished heat set product and subject it to further heating by direct or indirect heat, common cookery such as boiling, baking, frying, roasting, microwaving, fermentation and pressing (as in the making of cheese which may include salting and addition of acid) to name a few to finish setting the strength or form of the initial set product.

[0216] The preparation and extrusion conditions for protein-fat hydrosol 114, according to the process of the present disclosure, may allow for the substantially aligned protein fibers to, in some embodiments, retain up to approximately 50% by weight of fat within the proteins. Thus, the final product is not greasy and has a mouthfeel and fat release during chewing that more closely matches that of animal meat than existing meat analogs. Mouthfeel may refer to a combination of characteristics including moistness, chewiness, bite force, degradation, and fattiness that together provide a satisfactory sensory experience.

[0217] The anticipated final structure of structured protein food product 120 may vary based on the composition of the protein-fat hydrosol 114. The anticipated final composition of structured protein food product 120, in one embodiment of the present disclosure, by weight of protein, weight of carbohydrate (if any), by weight of lipid, and by weight of water, along with any other potential components, is represented in Table 4. Table 5 shows physical properties of for the structured protein food product 120 shown in Table 4. After extrusion is complete, the product may be cooled, shaped or cut. Post-processing steps may be performed on the extruded product.

[0218] A meat analog, which may also be referred to herein as a structured protein food product 120, may be produced from protein-fat hydrosol 114 by methods other than extrusion. Additional methods of producing a meat analog from protein-fat hydrosol 114 include the application of mechanical energy (e.g., shearing, pressure, friction), radiation energy (e.g., microwave, electromagnetic), thermal energy (e.g., heating, steam texturizing).

[0219] The invention will be further described in the following examples, which do not limit the scope of the invention described in the claims.

EXAMPLES

Example 1

Preparation of Native Edestin Protein Isolate (NEPI)

[0220] Hemp grain was obtained from Hemp Oil Canada, Manitoba Canada and River Valley Specialty Farms, Manitoba Canada. Hulled hemp grain was obtained from River Valley Specialty Farms company and whole hemp grain was obtained from Hemp Oil Canada company.

[0221] The HHG contained 5.5% % moisture, 46% dry basis Kjeldahl protein, 35% dry basis fat and a 1.3 to 1 protein to fat ratio. The WHG contained 8.8% moisture, 22% dry basis Kjeldahl protein, 30%% dry basis fat and a 0.7 to 1 protein to fat ratio

[0222] 1000 pounds of the HHG was mixed with 5000 pounds of water at 34° F. in a 800 gallon agitated tank. The HHG was wet milled maintaining the temperature between 34 F and 38 F. The hemp slurry was milled in the Silverson rotor stator tank at a rate of 56 gallons per minute for 30 minutes to wet mill the HHG. The diluted slurry was held for a mean time of 30 minutes. The extract was separated from the insoluble by-product using a mesh of size 120 mesh Sweco 60 inch screen to remove the bulk of the solids. The through of the 120 mesh screen were then passed over a 200 mesh screen on another Sweco vibratory sifter to obtain a slurry that was then transferred to a 500 gallon jacketed tank to maintain the temperature of the slurry at between 34 F and 38 F. The slurry was then fed to a DeLaval centrifugal decanter at a rate of 13 gpm to obtain a separation of the edestin solids from the AOAE emulsion. The AOAE emulsion was then pasteurized through a tubular heat exchanger system at a temperature at a maximum temperature of 185 for 10 minutes. The AOAE was then held in a 900 gallon tank for processing. The edestin solids at 40% solids were diluted with cold water to 30% solids and pumped through a pre-heated tubular system set below 150 F and exited that system at 146 F into a jacketed hold tank having a temperature of 145 F in the jacket. After 30 minutes, the material was cooled through a heat exchanger and to 35 F and placed in a tote in the refrigerator for further processing and drying by a spray dryer.

[0223] 1000 pounds of the WHG was mixed with 5000 pounds of water at 34° F. in a 800 gallon agitated tank. The HHG was wet milled maintaining the temperature between 34 F and 38 F. The hemp slurry was milled in the Silverson rotor stator tank at a rate of 48 gallons per minute for 30 minutes to wet mill the WHG. The diluted slurry was held for a mean time of 30 minutes. The extract was separated from the insoluble by-product using a mesh of size 60 mesh on a double stage Sweco 60 inch screen to remove the hulls. The second stage of the sweco was fitted with a 200 mesh screen such that the slurry from the Silverson passed first through the 60 mesh removing the hulls and immediately fell on top of the 200 mesh screen which removed the chloroplasts and fine fibers. The rate through the sweco was about 6 gpm and the sifted slurry went directly to a jacketed 500 gallon jacketed tank to maintain the temperature of the slurry at between 34 F and 38 F. When the tank was full, the slurry without hulls, fiber or chloroplasts, was then fed to a DeLaval centrifugal decanter at a rate of 13 gpm to obtain a separation of the edestin solids from the AOAE emulsion. The AOAE emulsion was then pasteurized through a tubular heat exchanger system at a temperature maximum of 185 for 10 minutes. The AOAE was then held in a 900 gallon tank for processing. The light brown colored edestin solids at 40% solids out of the decanter were diluted with cold water to 30% solids and pumped through a pre-heated tubular system set below 150 F and exited that system at 146 F into a jacketed hold tank having a temperature of 145 F in the jacket. After 30 minutes, the material was cooled through a heat exchanger and to 35 F and placed in a tote in the refrigerator for further processing and drying by a spray dryer. The dry substance basis yield of the NEPI based on the WGH weight starting material was 15% or 79% of theoretical. AOAE yield was 25.3% DSB and Hull, Fiber and Chlorplast fraction was 46.9% on a DSB Overall recovery was 92%. The NEPI yield from HHG was 30% or 86% of theoretical. AOAE yield was 40.9% DSB and Hull, Fiber and Chlorplast fraction was 22.5% on a DSB Overall recovery was 98%. Analysis of the NEPI products obtained from the WGH and the HHG are shown in Table 2 below.

TABLE-US-00001 TABLE 1 NATIVE EDESTIN PROTEIN ISOLATE COMPOSITION FOR NON-PASTEURIZED HULLED AND DEHULLED HEMP GRAIN NEPI NEPI NEPI NEPI Hulled Hulled Whole Whole Conc. Powder Conc. Powder TOTAL PROTEIN % 25.54 79.25 23.98 73.38 EDESTIN % >20.54 >74.25 >18.89 >68.38 ALBUMIN % <5 <5 <5 <5 CARBOHYD-RATES % Min. Min. Min. Min. FIBER % 1.03 3.2 2.12 6.5 MOISTURE % 70 6.9 70 8.2 FAT % 0.68 2.12 0.83 2.54 PROTEIN/FAT RATIO 37.38 37.38 28.89 28.89 TOTAL PLATE COUNT >56,000 30 55,000 1,453

[0224] NEPI concentrates prepared by the process of this disclosure even while maintaining process temperatures below 38 F, still exhibit high microbiological activity prior to pasteurization and spray drying to the Powders. (See Table 1). The incoming raw materials whether from hemp grain or hulled hemp have Total Plate Counts (TPC) ranging typically from 2,000 TPC to 250,000 TPC. In an aqueous media that is rich in protein, it is essential to maintain the temperatures well below 42 F and preferably less than 38 F. In spite of the low temperatures, the TPC will continue to increase and result in spoilage of the protein if not pasteurized soon after the aqueous milling begins. The short duration of the process and the ability to pasteurize both the AOAE and the edestin slurry immediately after separation by centrifugal decanter, is an essential factor in the process. The resulting edestin product being pasteurized at low temperatures of 145 F preserve the gelling functionality as previously mentioned. The OAOE can be heated at much higher temperatures in excess of 145 F and more preferably 195 F for short periods of time which is advantageous for further processing to remove remaining insoluble solids via centrifugation and then emulsion disruption to separate the aqueous albumin phase and the oil phase. The success of the pasteurization of the NEPI Product in final powder form is reflected in TPC of the products in Table 1.

TABLE-US-00002 TABLE 2 NATIVE EDESTIN PROTEIN ISOLATE (NEPI) AND COMMERCIAL HEMP PROTEIN PRODUCT COMPOSITIONS VICTORY GOOD NEPI NEPI HEMP ® HEMP ™ ANTHONY'S ™ NUTIVA ® Whole Hulled Hulled Hemp Hemp Hemp Powder Powder Powder Powder Powder Powder PROTEIN % 79.93 85.12 78.58 72.29 46.43 55.29 TOTAL SUGARS % 0.44 0.00 4.92 2.82 5.49 0.00 CARBOHYDRATES % 7.52 3.44 9.01 5.77 34.95 20.35 FIBER % 7.08 3.44 4.10 2.94 29.47 20.35 MOISTURE % 0.00 0.00 0.00 0.00 0.00 0.00 FAT % 2.77 2.28 1.97 10.77 9.98 11.24 PHOSPHORUS % 3.51 3.80 3.00 3.21 1.57 1.99 PHOSPHATE % 10.76 11.60 9.22 9.82 4.80 6.09 CALCIUM % 0.44 0.36 0.10 0.21 0.16 0.19 MAGNESIUM % 2.06 1.74 1.53 2.10 0.64 1.05 SULFUR % 0.74 0.74 0.84 0.69 0.50 0.58 TOTAL ASH % 17.28 18.23 13.36 14.16 8.83 9.85 PROTEIN/FAT RATIO 28.85 37.33 39.88 6.71 4.65 4.92 COLOR Gray White White White Gray Gray Speckled Speckled Speckled Speckled

[0225] Table 3 shows DSC thermographs. The structure of NEPI, as measured by DSC thermographs (as partially shown in FIGS. 12A-B and FIG. 13 A-B) may be compared to commercially available products below.

TABLE-US-00003 TABLE 3 DIFFERENTIAL SCANNING CALORIMETRY PEAK ONSET ENTHALPY TEMPERATURE TEMPERATURE (J/g) (° C.) (° C.) NEPI 8.86 ± 0.03 96.91 ± 1.44 87.02 ± 3.86 Hulled Powder NEPI 6.04 ± 0.15 94.43 ± 0.26 85.12 ± 0.58 Whole Powder NEPI 8.34 ± 0.75  98.4 ± 0.01 91.27 ± 0.24 Whole Concentrate VICTORY 3.84 ± 0.13 84.55 ± 0.36 75.66 ± 1.22 HEMP ® Hulled Powder NUTIVA ® 1.36 ± 0.02 76.56 ± 0.35 69.28 ± 0.25 Hemp Powder ANTHONY'S ™ 0.54 ± 0.02 77.37 ± 0.62 71.05 ± 0.25 Hemp Powder GOOD HEMP ™ — — —

[0226] Further structural and compositional analysis of the NEPI and the commercially available hemp protein products, as measured by SDS-PAGE gel electrophoresis is shown in FIGS. 9 and 10.

Example 2

Spray Drying NEPI

[0227] The NEPI refrigerated slurry obtained form Example 1 were sent to a commercial spray dryer for drying. Alfa Laval type spray dryer with nozzles having a 1200 lb per hour water removal capacity was used to dry the powders. The refrigerated product was pumped into a jacketed 250 gallon tank which used a water temperature set to hold the jacket at 155 F. The tank had a slow agitator and the product took several hours to heat approximately 200 gallons of the concentrate edestin slurry at 30%. Once the product achieved temperature it was sent to another tank which fed the dryer. It should be noted that the NEPI dries very easily with no sticking to the walls of the dryer. Final outlet temperature of the dried product was 85 F. The composition of the dry product is given in Table 2 below for each of the NEPI (WG and HHG) products obtained from Example 1.

Example 3

Protein-Fat Hydrosol Production from NEPI and Commercial Hemp Powders

[0228] Protein Hydrosols are readily made in a 5 gallon plastic bucket by adding 14 lbs of water that had been pre-heated to 140 F. To the water is slowly added 14 lbs of the NEPI dry powder with agitation using a hand held industrial homogenizing wand of ¼ horsepower. Homogenizing is maintained until the all the powder has been added. The temperature, now at 130 F, to which after approximately 15 minutes of holding, is added 7 lbs of canola oil all at once, and the mixture briefly blended with the homogenizing wand for approximately 1 minute or until the slurry appears to be well blended and the oil incorporated as a uniform emulsion.

Example 4

Protein-Fat Hydrosol Formulations and Properties for Different Types of Meat and Dairy Analogs

[0229] Example 4 discloses formulations comprising the liquid matrix used for producing various types of meat analogs. According to the present disclosure, depending on the ratios of protein, fat and water, different types of meat analog products can result, including plant based meat analog targets that replicate seafood, white meat, dark meat, egg and cheese.

TABLE-US-00004 TABLE 4 PROTEIN-FAT HYDROSOL FORMULATIONS FOR DIFFERENT TYPES OF MEAT AND DAIRY ANALOGS WHITE DARK SEAFOOD MEAT MEAT EGG CHEESE WATER (%) 72.0 67.0 58.0 52.5 35.0 NATIVE 20.0 20.0 20.0 15.0 25.0 PROTEIN (%) TOTAL FAT (%)  5.0 10.0 20.0 30.0 35.0 SATURATED (3)  (6.7) (15)   (24)   (31.5) FAT (%) PUFA (%) (2)  (3.3) (5)  (6)  (3.5) STARCH (%)  3.0 3.0  2.0  2.5 5.0 TOTAL (%) 100.0  100.0 100.0  100.0  100.0 PROTEIN:FAT   4:1 2:1 1:1 0.5:1 0.7:1 RATIO SATURATED 1.5:1 2:1 3:1   4:1   9:1 FAT:PUFA RATIO

[0230] With regard to Table 4, the water content target is between 35 wt % and 75 wt %. The minimum 70 wt % globular native plant protein having an albumin content of less than 15 wt %, preferably less than 5 wt %. The liquid matrix temperature should be maintained at 140° F. from mix blend through processing. Due to the ability of native seed oil proteins, which in Table 4 may be native edestin, the amount of fat may be varied to obtain different types of meat analog products. The structural features of the resultant products are similar to those of the material that they were duplicating. For example, seafood texture was white in color having a very elastic structure similar to a raw shrimp or scallop. The white meat was white, and had a texture similar to what would be expected of a partially cooked chicken filet. The dark meat was slightly light brown in color and again had the texture similar to a chicken thigh, with more fat and moisture compared to the white meat. The egg was similar to what would be expected for scrambled eggs and was also white in color. The cheese was similar to a cheese curd and actually squeaky when bitten into a piece similar to fresh cheese curds.

TABLE-US-00005 TABLE 5 PROTEIN-FAT HYDROSOL FORMULATIONS AND PHYSICAL PROPERTIES WHITE DARK SEAFOOD MEAT MEAT CHEESE TOTAL SOLIDS (%) 33.96 38.27 31.91 41.22 PH 7.53  7.77 6.57 7.53 VISCOSITY 260 at 1740 at 1200 at 100 at 38° F. 38° F. 39° F. 39° F. PROTEIN (%) 16.6 14.59 11.4 9.88 FAT (%) 9.5 15.49 14.77 30.06

Example 5

Production of Structured Protein Food Product by Retort

[0231] Retort conditions were over 15 minutes from a temperature of 77 F to a peak of 270 F and decreased to 95 F at 15 minutes. Pressure was 0.20 bar at 1 minute and increased to 3.0 bar at 4 minutes and decreased to 0.8 bar at 15 minutes. The machine used was a Sundry RETORT TYPE: AP-95, SERIAL NUMBERS: 705.

TABLE-US-00006 TABLE 6 TEXTURE PROFILE ANALYSIS STRUCTURED PROTEIN FOOD PRODUCT BY RETORT HARDNESS RESILIENCE COHESION SPRINGINESS GUMMINESS CHEWINESS NEPI 3936.039 ± 49.101 ± 0.87 ± 92.011 ± 3426.945 ± 3160.724 ± Hulled 293.289 1.186 0.006 4.201 268.170 364.008 Concentrate NEPI 3101.109 ± 46.545 ± 0.861 ± 91.083 ± 2669.058 ± 2417.999 ± Hulled Powder 402.859 1.247 0.008 6.220 323.089 140.004 NEPI 2862.024 ± 46.730 ± 0.853 ± 95.357 ± 2441.816 ± 2327.899 ± Whole 219.876 0.863 0.006 5.126 197.409 221.988 Concentrate NEPI 2858.219 ± 49.928 ± 0.856 ± 93.658 ± 2447.143 ± 2297.847 ± Whole Powder 136.060 1.002 0.007 8.669 103.468 303.165 VICTORY 1096.057 ± 47.325 ± 0.849 ± 95.981 ± 930.028 ± 892.610 ± HEMP ® 31.667 0.578 0.008 1.518 18.149 19.848 Hulled Powder HEMP-LAND ™ 1607.580 ± 49.430 ± 0.864 ± 95.629 ± 1388.764 ± 1327.905 ± Hulled Powder 93.649 0.707 0.008 1.675 69.510 67.373 NUTIVA ® 480.590 ± 38.826 ± 0.795 ± 94.653 ± 381.910 ± 361.215 ± Hemp Powder 21.487 1.250 0.016 3.732 11.109 3.510 ANTHONY'S ™ 56.722 ± 24.168 ± 0.641 ± 82.527 ± 36.148 ± 29.990 ± Hemp Powder 15.106 1.990 0.043 9.039 8.435 8.134 NUTRALYS ® 218.425 ± 53.277 ± 0.830 ± 104.440 ± 180.527 ± 185.471 ± F85 Pea 110.871 3.106 0.025 9.500 89.330 82.435 Powder DUPONT ® 906.752 ± 62.532 ± 0.918 ± 92.331 ± 832.174 ± 767.714 ± SUPRO ® 92.852 1.326 0.007 1.205 84.316 69.009 EX 38 Soy Powder

TABLE-US-00007 TABLE 7 COLORIMETRIC COMPARISON RETORTED PRODUCT WHITE PLATE STANDARD L* a* b* dE value WHITE PLATE 94.36 0.03 2.81 0 BOILED CHICKEN 84.02 2.29 16.34 17.17 BREAST NEPI 78.90 −0.47 8.76 16.61 Hulled Concentrate NEPI 78.68 1.10 13.08 18.71 Hulled Powder VICTORY 75.05 0.51 11.56 21.36 HEMP ® Hulled Powder HEMP-LAND ™ 73.04 0.42 14.11 24.13 Hulled Powder

Colorimeter—Chroma Meter CR-400—Konica Minolta 2021 Dec. 3

[0232]

TABLE-US-00008 TABLE 8 COLORIMETRIC COMPARISON RETORTED PRODUCT BOILED CHICKEN STANDARD L* a* b* dE value BOILED CHICKEN 84.02 2.29 16.34 0 BREAST NEPI 78.90 −0.47 8.76 9.55 Hulled Concentrate NEPI 78.68 1.10 13.08 6.36 Hulled Powder VICTORY 75.05 0.51 11.56 10.10 HEMP ® Hulled Powder HEMP-LAND ™ 73.04 0.42 14.11 11.36 Hulled Powder

Colorimeter—Chroma Meter CR-400—Konica Minolta 2021 Dec. 3

[0233]

TABLE-US-00009 TABLE 9 HEMP- VICTORY NEPI NEPI NEPI NEPI LAND ™ HEMP ® Whole Whole Hulled Hulled Hulled Hulled Conc. Powder Conc. Powder Powder Powder Strength (g) 2010.83 2434.64 4058.825 2650.95 948.90 456.83 Distance (mm) 8.62 9.79 10.58 10.11 6.95 5.21 Toughness 10245.84 12268.16 20110.99 12892.86 5400.93 2657.59 (g .Math. sec)

Example 6

Production of Structured Protein Food Product by Extrusion

[0234] This hydrogel from Example 3 was used in a Power 100 Source Technology extruder set for 6 lbs a minute flow rate and a 3MM screw auger diameter at 185 F to create a structure gel having the appearance and texture of white meat chicken. See Figure X of a picture comparison of white chicken meat and the Hydrogel Structured Protein Food Product by Extrusion.

[0235] The present disclosure unexpectedly demonstrates that a surprisingly superior hemp based structured protein product can be produced using only 3 ingredients: hemp grain, oil, and water. A hemp meat analog produced according to the present disclosure is herein shown to replicate chicken in terms of color, texture and taste to a surprising degree. Commercially available protein products, some of which claim to produce excellent meat analogs, did not compare to the native edestin protein isolate in terms of taste, color or texture, when used for this purpose.

[0236] No commercially available products were uncovered that used only hemp protein to produce a meat analog. Further, the prior art teaches that hemp protein alone is not a viable protein for producing structured protein food products such as meat and dairy analogs. The present disclosure demonstrates that this is not the case.

OTHER EMBODIMENTS

[0237] It is to be understood that while the invention has been described in conjunction with the detailed description thereof, the foregoing description is intended to illustrate and not limit the scope of the invention, which is defined by the scope of the appended claims. Other aspects, advantages, and modifications are within the scope of the following claims.