BR112021023971A2 - Proteína de legumes coatomizada com sabor e aroma reduzidos - Google Patents
Proteína de legumes coatomizada com sabor e aroma reduzidosInfo
- Publication number
- BR112021023971A2 BR112021023971A2 BR112021023971A BR112021023971A BR112021023971A2 BR 112021023971 A2 BR112021023971 A2 BR 112021023971A2 BR 112021023971 A BR112021023971 A BR 112021023971A BR 112021023971 A BR112021023971 A BR 112021023971A BR 112021023971 A2 BR112021023971 A2 BR 112021023971A2
- Authority
- BR
- Brazil
- Prior art keywords
- vegetable protein
- aroma
- atomized
- flavoring
- proteins
- Prior art date
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract 6
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 abstract 5
- 239000007900 aqueous suspension Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 241001465754 Metazoa Species 0.000 abstract 1
- 239000003125 aqueous solvent Substances 0.000 abstract 1
- 238000000889 atomisation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- 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)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
- Peptides Or Proteins (AREA)
- Fodder In General (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
proteína de legumes coatomizada com sabor e aroma reduzidos. a invenção se refere ao campo de proteínas de legumes e, em particular, ao aprimoramento organoléptico das proteínas. a invenção se refere particularmente a um método para coatomizar uma composição de proteína de legumes e ao menos um flavorizante, compreendendo as etapas de dissolver e misturar uma composição de proteína de legumes e ao menos um flavorizante em um solvente aquoso, tratar termicamente a suspensão aquosa obtida e secar, por coatomização, a suspensão aquosa que foi tratada termicamente. quando as diferentes etapas são executadas, o método de acordo com a invenção produz um efeito sinérgico de redução do sabor e aroma dos legumes das proteínas. a invenção se refere também a uma composição coatomizada que compreende uma composição de proteína de legumes e ao menos um flavorizante, e a seu uso na preparação de composições alimentícias para seres humanos ou animais.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1905754 | 2019-05-29 | ||
| PCT/FR2020/050925 WO2020240144A1 (fr) | 2019-05-29 | 2020-05-29 | Proteine de legumineuse co-atomisee a flaveur reduite |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR112021023971A2 true BR112021023971A2 (pt) | 2022-01-25 |
Family
ID=68210930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112021023971A BR112021023971A2 (pt) | 2019-05-29 | 2020-05-29 | Proteína de legumes coatomizada com sabor e aroma reduzidos |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20220218010A1 (pt) |
| EP (1) | EP3975742A1 (pt) |
| JP (1) | JP2022534484A (pt) |
| CN (1) | CN113993388A (pt) |
| BR (1) | BR112021023971A2 (pt) |
| CA (1) | CA3140212A1 (pt) |
| MX (1) | MX2021014281A (pt) |
| WO (1) | WO2020240144A1 (pt) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4346422A1 (en) | 2021-05-25 | 2024-04-10 | Roquette Freres | Leguminous protein compositions having improved acid-gelling properties |
| FR3127370A1 (fr) | 2021-09-24 | 2023-03-31 | Roquette Freres | Methode de reduction de l’amertume d’une proteine de legumineuse |
| FR3136144A1 (fr) | 2022-06-03 | 2023-12-08 | Roquette Freres | Proteines de pois presentant un univers aromatique lacte |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003226102A1 (en) | 2002-03-29 | 2003-10-13 | Bon Coeur, Inc. | Protein isolates, compositions comprising protein isolates and methods of use |
| FR2844515B1 (fr) | 2002-09-18 | 2004-11-26 | Roquette Freres | Procede d'extraction des composants de la farine de pois |
| FR2889416B1 (fr) | 2005-08-05 | 2007-10-26 | Roquette Freres | Composition de proteines de pois |
| FR2942585B1 (fr) | 2009-03-02 | 2011-04-29 | Roquette Freres | Poudre granulee contenant des proteines vegetales et des fibres, leur procede d'obtention et leurs utilisations |
| CN101731441A (zh) * | 2009-12-31 | 2010-06-16 | 山东万得福实业集团有限公司 | 一种无豆腥味大豆分离蛋白的制备方法 |
| WO2015071499A1 (en) | 2013-11-18 | 2015-05-21 | Cosucra Groupe Warcoing S.A. | Method for extracting pea proteins |
| FR3073368A1 (fr) | 2017-09-08 | 2019-05-17 | Rhodia Operations | Utilisation de vanilline et/ou d’ethylvanilline comme agent de masquage d’amertume |
| FR3070831B1 (fr) | 2017-09-11 | 2021-07-30 | Roquette Freres | Procede de preparation d'une composition a base de proteines de legumineuses |
| FR3071132B1 (fr) | 2017-09-15 | 2019-10-18 | Roquette Freres | Proteines de pois dont la flaveur est amelioree, procede de fabrication et utilisations industrielles |
| CN107811046A (zh) * | 2017-12-12 | 2018-03-20 | 黑龙江龙力生物科技有限公司 | 一种高品质豆浆粉及其制备方法和应用 |
| CN109548953A (zh) * | 2018-12-28 | 2019-04-02 | 北京工商大学 | 一种脱除豆类蛋白腥味的方法 |
-
2020
- 2020-05-29 BR BR112021023971A patent/BR112021023971A2/pt unknown
- 2020-05-29 EP EP20747449.5A patent/EP3975742A1/fr active Pending
- 2020-05-29 JP JP2021569898A patent/JP2022534484A/ja active Pending
- 2020-05-29 CN CN202080040049.3A patent/CN113993388A/zh active Pending
- 2020-05-29 US US17/595,689 patent/US20220218010A1/en active Pending
- 2020-05-29 WO PCT/FR2020/050925 patent/WO2020240144A1/fr unknown
- 2020-05-29 CA CA3140212A patent/CA3140212A1/fr active Pending
- 2020-05-29 MX MX2021014281A patent/MX2021014281A/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA3140212A1 (fr) | 2020-12-03 |
| US20220218010A1 (en) | 2022-07-14 |
| JP2022534484A (ja) | 2022-08-01 |
| CN113993388A (zh) | 2022-01-28 |
| WO2020240144A1 (fr) | 2020-12-03 |
| MX2021014281A (es) | 2022-03-11 |
| EP3975742A1 (fr) | 2022-04-06 |
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