BR112018069847A2 - método para a fabricação de produto alimentício processado de proteína seca semelhante à carne - Google Patents
método para a fabricação de produto alimentício processado de proteína seca semelhante à carneInfo
- Publication number
- BR112018069847A2 BR112018069847A2 BR112018069847A BR112018069847A BR112018069847A2 BR 112018069847 A2 BR112018069847 A2 BR 112018069847A2 BR 112018069847 A BR112018069847 A BR 112018069847A BR 112018069847 A BR112018069847 A BR 112018069847A BR 112018069847 A2 BR112018069847 A2 BR 112018069847A2
- Authority
- BR
- Brazil
- Prior art keywords
- food product
- protein
- processed meat
- meat
- dry protein
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title abstract 6
- 108090000623 proteins and genes Proteins 0.000 title abstract 6
- 235000013305 food Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000000463 material Substances 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
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
- A23J3/22—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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
[problema a ser resolvido] um objetivo da presente invenção é proporcionar um método para a fabricação de um produto alimentício processado de proteína seca semelhante à carne tendo um sabor e uma textura semelhantes à carne, como um ingrediente para produtos alimentícios instantâneos. [solução] é possível proporcionar um produto alimentício processado de proteína seca semelhante à carne tendo capacidade de reconstituir controlável e tendo um sabor e uma textura semelhantes à carne excelentes quando reconstituído com água quente, reconstituindo um material proteico texturizado poroso com água, o material proteico texturizado poroso sendo preparado por extrusão, sob aquecimento pressurizado por meio de uma extrusora, desidratação do material reconstituído, em seguida tempero do material, adição de um óleo ao mesmo, e secagem por calor do material com ar quente a 100 a 120°c para encolher a proteína e controlar a estrutura porosa.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016063438A JP6227693B2 (ja) | 2016-03-28 | 2016-03-28 | 肉様乾燥蛋白加工食品の製造方法 |
JP2016-063438 | 2016-03-28 | ||
PCT/JP2017/005273 WO2017169205A1 (ja) | 2016-03-28 | 2017-02-14 | 肉様乾燥蛋白加工食品の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
BR112018069847A2 true BR112018069847A2 (pt) | 2019-01-29 |
BR112018069847B1 BR112018069847B1 (pt) | 2022-06-07 |
Family
ID=59963888
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112018069847-4A BR112018069847B1 (pt) | 2016-03-28 | 2017-02-14 | Método para a fabricação de produto alimentício processado de proteína seca semelhante à carne |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP6227693B2 (pt) |
CN (2) | CN117441828A (pt) |
BR (1) | BR112018069847B1 (pt) |
WO (1) | WO2017169205A1 (pt) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7290216B2 (ja) * | 2019-03-25 | 2023-06-13 | 日清食品ホールディングス株式会社 | ウナギ様食品及びその製造方法 |
TW202139850A (zh) * | 2020-01-14 | 2021-11-01 | 日商J制油股份有限公司 | 肉狀食品用口感改良組成物 |
JPWO2022202884A1 (pt) | 2021-03-25 | 2022-09-29 | ||
WO2022265019A1 (ja) * | 2021-06-14 | 2022-12-22 | 株式会社J-オイルミルズ | 組織化タンパク食品素材 |
WO2023171303A1 (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及び代替成形肉 |
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 |
WO2024009945A1 (ja) * | 2022-07-06 | 2024-01-11 | 不二製油グループ本社株式会社 | 組織状蛋白質素材の製造方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60203145A (ja) * | 1984-03-26 | 1985-10-14 | Japan Tobacco Inc | 即席用大豆たん白肉様食品の製造法 |
JPH01277469A (ja) * | 1988-04-30 | 1989-11-07 | Fuji Oil Co Ltd | 復元性乾燥唐揚げの製造法 |
JP2004041041A (ja) * | 2002-07-10 | 2004-02-12 | Fuji Oil Co Ltd | 乾燥食品の製造法 |
CN1565226A (zh) * | 2003-06-13 | 2005-01-19 | 不二制油株式会社 | 肉样食料和使用其生产的肉样食品 |
CN102551075B (zh) * | 2010-12-14 | 2013-07-03 | 山东莱州大家乐食品有限公司 | 蛋白复合肉干及其制备方法 |
CN104378997A (zh) * | 2012-06-26 | 2015-02-25 | 太阳化学株式会社 | 干燥蛋白质加工品及其制造方法 |
JP6476536B2 (ja) * | 2013-02-27 | 2019-03-06 | 不二製油株式会社 | ノンフライスナック様食品およびその製造法 |
CN104041657A (zh) * | 2013-03-12 | 2014-09-17 | 高级食品系统公司 | 用作肉的替代物的组织化植物蛋白块及制备方法和组合物 |
WO2014156948A1 (ja) * | 2013-03-28 | 2014-10-02 | 不二製油株式会社 | 組織状植物性蛋白素材及びこれを利用した薄切り代用肉 |
CN104012883A (zh) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | 一种香锅牛肉素食及其制备方法 |
-
2016
- 2016-03-28 JP JP2016063438A patent/JP6227693B2/ja active Active
-
2017
- 2017-02-14 CN CN202311527416.4A patent/CN117441828A/zh active Pending
- 2017-02-14 WO PCT/JP2017/005273 patent/WO2017169205A1/ja active Application Filing
- 2017-02-14 CN CN201780028943.7A patent/CN109068682A/zh active Pending
- 2017-02-14 BR BR112018069847-4A patent/BR112018069847B1/pt active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
WO2017169205A1 (ja) | 2017-10-05 |
CN117441828A (zh) | 2024-01-26 |
CN109068682A (zh) | 2018-12-21 |
JP6227693B2 (ja) | 2017-11-08 |
BR112018069847B1 (pt) | 2022-06-07 |
JP2017175942A (ja) | 2017-10-05 |
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Legal Events
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B350 | Update of information on the portal [chapter 15.35 patent gazette] | ||
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] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 14/02/2017, OBSERVADAS AS CONDICOES LEGAIS |