BR112022007568A2 - Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída - Google Patents

Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída

Info

Publication number
BR112022007568A2
BR112022007568A2 BR112022007568A BR112022007568A BR112022007568A2 BR 112022007568 A2 BR112022007568 A2 BR 112022007568A2 BR 112022007568 A BR112022007568 A BR 112022007568A BR 112022007568 A BR112022007568 A BR 112022007568A BR 112022007568 A2 BR112022007568 A2 BR 112022007568A2
Authority
BR
Brazil
Prior art keywords
weight
preparing
minced beef
analog
analogue
Prior art date
Application number
BR112022007568A
Other languages
English (en)
Inventor
Bom Paul
Mellema Michel
Original Assignee
Unilever Ip Holdings B V
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=72840569&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR112022007568(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Ip Holdings B V filed Critical Unilever Ip Holdings B V
Publication of BR112022007568A2 publication Critical patent/BR112022007568A2/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
    • A23J3/22—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
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • 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
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Saccharide Compounds (AREA)
  • Edible Oils And Fats (AREA)

Abstract

ANÁLOGO DE CARNE MOÍDA, MÉTODO PARA PREPARAR UM ANÁLOGO DE CARNE MOÍDA E PROCESSO PARA PREPARAR UM ANÁLOGO DE CARNE MOÍDA. A invenção se refere a um análogo de carne moída compreendendo os seguintes componentes: (a) 30%-80% em peso do análogo de carne moída de pedaços de proteína vegetal texturizada (PVT) hidratada; (b) 20%-45% em peso do análogo de carne moída de uma emulsão de aglutinante contendo os seguintes ingredientes; (b1) 8%-50% em peso da emulsão de aglutinante de óleo líquido tendo um conteúdo de ácido graxo saturado de menos de 30% em peso; (b2) 8%-50% em peso da emulsão de aglutinante de partículas de gordura sólida tendo um conteúdo de ácido graxo saturado de mais de 50% em peso; (b3) 25%-70% em peso da emulsão de aglutinante de água; em que a combinação de ingredientes (b1), (b2) e (b3) constitui pelo menos 70% em peso da emulsão de aglutinante; em que a combinação de componentes (a) a (b) constitui pelo menos 80% em peso do análogo de carne moída.
BR112022007568A 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída BR112022007568A2 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP19204310 2019-10-21
EP19204323 2019-10-21
EP19204353 2019-10-21
EP19204338 2019-10-21
PCT/EP2020/079428 WO2021078704A1 (en) 2019-10-21 2020-10-20 Minced meat analogue

Publications (1)

Publication Number Publication Date
BR112022007568A2 true BR112022007568A2 (pt) 2022-07-05

Family

ID=72840569

Family Applications (4)

Application Number Title Priority Date Filing Date
BR112022007568A BR112022007568A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída
BR112022007547A BR112022007547A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída
BR112022007573A BR112022007573A2 (pt) 2019-10-21 2020-10-20 Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano
BR112022007578A BR112022007578A2 (pt) 2019-10-21 2020-10-20 Processo para preparar um hambúrguer vegetariano e hambúrguer vegetariano

Family Applications After (3)

Application Number Title Priority Date Filing Date
BR112022007547A BR112022007547A2 (pt) 2019-10-21 2020-10-20 Análogo de carne moída, método para preparar um análogo de carne moída e processo para preparar um análogo de carne moída
BR112022007573A BR112022007573A2 (pt) 2019-10-21 2020-10-20 Hambúrguer vegetariano, método para preparar um hambúrguer vegetariano e processo para preparar um hambúrguer vegetariano
BR112022007578A BR112022007578A2 (pt) 2019-10-21 2020-10-20 Processo para preparar um hambúrguer vegetariano e hambúrguer vegetariano

Country Status (10)

Country Link
US (4) US20240090528A1 (pt)
EP (4) EP4048089B1 (pt)
CN (4) CN114599229A (pt)
BR (4) BR112022007568A2 (pt)
CA (4) CA3152449A1 (pt)
ES (3) ES2962993T3 (pt)
MX (4) MX2022004768A (pt)
PL (1) PL4048087T3 (pt)
RS (2) RS64739B1 (pt)
WO (4) WO2021078704A1 (pt)

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US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
CA3213935A1 (en) * 2021-06-02 2022-12-08 Cara Colleen EVANS Plant-based meat alternative product with a meat-like color appearance
WO2023096495A1 (en) * 2021-11-29 2023-06-01 Coöperatie Koninklijke Avebe U.A. Textured vegetable protein
WO2023135082A1 (en) * 2022-01-17 2023-07-20 Katholieke Universiteit Leuven A process for preparing a food product and the food product
WO2023172179A1 (en) * 2022-03-07 2023-09-14 Aak Ab Meat-analogue composition
WO2024036302A1 (en) * 2022-08-11 2024-02-15 Cargill, Incorporated Meat substitute product
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WO2024049996A1 (en) * 2022-08-31 2024-03-07 Kellogg Company Composition and method of making a gel system for vegan meat analogs
WO2024058697A1 (en) * 2022-09-13 2024-03-21 Aak Ab (Publ) Meat-analogue composition

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Also Published As

Publication number Publication date
EP4048089B1 (en) 2023-10-11
EP4048087A1 (en) 2022-08-31
EP4048091A1 (en) 2022-08-31
CA3153566A1 (en) 2021-04-29
WO2021078722A1 (en) 2021-04-29
EP4048087B1 (en) 2023-06-07
EP4048089C0 (en) 2023-10-11
EP4048091C0 (en) 2023-09-13
WO2021078704A1 (en) 2021-04-29
EP4048089A1 (en) 2022-08-31
US20240090529A1 (en) 2024-03-21
CN114599229A (zh) 2022-06-07
US20220400702A1 (en) 2022-12-22
CN114585263A (zh) 2022-06-03
WO2021078707A1 (en) 2021-04-29
EP4048088A1 (en) 2022-08-31
BR112022007547A2 (pt) 2022-07-12
BR112022007573A2 (pt) 2022-07-05
RS64954B1 (sr) 2024-01-31
EP4048091B1 (en) 2023-09-13
RS64739B1 (sr) 2023-11-30
ES2962993T3 (es) 2024-03-22
US20240108027A1 (en) 2024-04-04
CN114615893A (zh) 2022-06-10
PL4048087T3 (pl) 2023-09-11
US20240090528A1 (en) 2024-03-21
MX2022004768A (es) 2022-05-16
CA3152449A1 (en) 2021-04-29
WO2021078708A1 (en) 2021-04-29
CN114585262A (zh) 2022-06-03
BR112022007578A2 (pt) 2022-07-05
CA3154211A1 (en) 2021-04-29
CA3154557A1 (en) 2021-04-29
MX2022004751A (es) 2022-06-08
ES2947989T3 (es) 2023-08-25
ES2961687T3 (es) 2024-03-13
EP4048087C0 (en) 2023-06-07
MX2022004752A (es) 2022-05-16
MX2022004750A (es) 2022-05-16

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