BR112018069815B8 - Método para produção de material proteico texturizado e de um produto alimentar processado proteico seco semelhante a carne para um produto alimentar instantâneo - Google Patents

Método para produção de material proteico texturizado e de um produto alimentar processado proteico seco semelhante a carne para um produto alimentar instantâneo

Info

Publication number
BR112018069815B8
BR112018069815B8 BR112018069815A BR112018069815A BR112018069815B8 BR 112018069815 B8 BR112018069815 B8 BR 112018069815B8 BR 112018069815 A BR112018069815 A BR 112018069815A BR 112018069815 A BR112018069815 A BR 112018069815A BR 112018069815 B8 BR112018069815 B8 BR 112018069815B8
Authority
BR
Brazil
Prior art keywords
food product
meat
textured
production
texturized
Prior art date
Application number
BR112018069815A
Other languages
English (en)
Other versions
BR112018069815A2 (pt
BR112018069815B1 (pt
Inventor
Murata Minori
Yoshida Kazuki
Seto Jiro
Nambu Tomoko
Original Assignee
Nissin Foods Holdings Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nissin Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Publication of BR112018069815A2 publication Critical patent/BR112018069815A2/pt
Publication of BR112018069815B1 publication Critical patent/BR112018069815B1/pt
Publication of BR112018069815B8 publication Critical patent/BR112018069815B8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5486—Wheat protein, gluten
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5488—Soybean protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PROBLEMA A SER RESOLVIDO Um objetivo da presente invenção é fornecer um método para produção de um material proteico, texturizado, tendo uma textura fibrosa semelhante a carne. SOLUÇÃO O material proteico, texturizado, tendo uma textura fibrosa semelhante a carne pode ser produzido por alimentação de um material proteico, texturizado, semelhante a uma folha plana preparado através de pressurização e aquecimento e, em seguida, extrusão por uma extrusora através de rolos de lâminas de corte compostos de um par de rolos virados um para o outro e tendo uma pluralidade de lâminas anulares semelhantes a lâminas quadradas dispostas em paralelo, assim produzindo fendas cisalhadas na face superior e na face inferior do material proteico texturizado no mesmo sentido da extrusão.
BR112018069815A 2016-03-28 2017-02-14 Método para produção de material proteico texturizado e de um produto alimentar processado proteico seco semelhante a carne para um produto alimentar instantâneo BR112018069815B8 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2016063718A JP6382250B2 (ja) 2016-03-28 2016-03-28 組織状蛋白素材の製造方法
JP2016-063718 2016-03-28
PCT/JP2017/005294 WO2017169207A1 (ja) 2016-03-28 2017-02-14 組織状蛋白素材の製造方法

Publications (3)

Publication Number Publication Date
BR112018069815A2 BR112018069815A2 (pt) 2019-01-29
BR112018069815B1 BR112018069815B1 (pt) 2022-06-07
BR112018069815B8 true BR112018069815B8 (pt) 2022-09-20

Family

ID=59962922

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018069815A BR112018069815B8 (pt) 2016-03-28 2017-02-14 Método para produção de material proteico texturizado e de um produto alimentar processado proteico seco semelhante a carne para um produto alimentar instantâneo

Country Status (8)

Country Link
US (1) US11224236B2 (pt)
EP (1) EP3437482B1 (pt)
JP (1) JP6382250B2 (pt)
CN (1) CN109152390B (pt)
BR (1) BR112018069815B8 (pt)
HK (1) HK1258953A1 (pt)
HU (1) HUE051940T2 (pt)
WO (1) WO2017169207A1 (pt)

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WO2019191809A1 (en) * 2018-04-04 2019-10-10 ProForm Innovation Pty Limited Shredding device for textured protein foodstuff
JP6844736B1 (ja) * 2020-07-13 2021-03-17 不二製油株式会社 組織状蛋白素材の製造方法及び組織状蛋白素材
US20240074454A1 (en) * 2021-01-20 2024-03-07 Bevo, Biotehnološke Rešitve D.O.O. Method of producing a meat analogue
GB2605746A (en) * 2021-01-20 2022-10-19 Bevo Biotehnoloske Resitve D O O Method of producing a meat analogue
WO2023171304A1 (ja) * 2022-03-11 2023-09-14 富士フイルム株式会社 タンパク質食品素材の製造方法及びタンパク質食品素材
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Also Published As

Publication number Publication date
BR112018069815A2 (pt) 2019-01-29
CN109152390B (zh) 2020-05-12
HK1258953A1 (zh) 2019-11-22
JP2017175943A (ja) 2017-10-05
US20190082716A1 (en) 2019-03-21
EP3437482A4 (en) 2019-08-21
JP6382250B2 (ja) 2018-08-29
EP3437482B1 (en) 2020-08-19
CN109152390A (zh) 2019-01-04
EP3437482A1 (en) 2019-02-06
HUE051940T2 (hu) 2021-03-29
BR112018069815B1 (pt) 2022-06-07
US11224236B2 (en) 2022-01-18
WO2017169207A1 (ja) 2017-10-05

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B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
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