BR112022021702A2 - Métodos de processamento de nozes culinárias e produtos de extração obtidos pelos mesmos - Google Patents

Métodos de processamento de nozes culinárias e produtos de extração obtidos pelos mesmos

Info

Publication number
BR112022021702A2
BR112022021702A2 BR112022021702A BR112022021702A BR112022021702A2 BR 112022021702 A2 BR112022021702 A2 BR 112022021702A2 BR 112022021702 A BR112022021702 A BR 112022021702A BR 112022021702 A BR112022021702 A BR 112022021702A BR 112022021702 A2 BR112022021702 A2 BR 112022021702A2
Authority
BR
Brazil
Prior art keywords
culinary
nut
suspension
extracts
nuts
Prior art date
Application number
BR112022021702A
Other languages
English (en)
Inventor
Laux Roland
Hühn Tilo
Original Assignee
Re Nut Ag
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
Priority claimed from EP20171571.1A external-priority patent/EP3903601B1/en
Application filed by Re Nut Ag filed Critical Re Nut Ag
Publication of BR112022021702A2 publication Critical patent/BR112022021702A2/pt

Links

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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23V2300/00—Processes
    • A23V2300/18—Fractionation
    • 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
    • A23V2300/31—Mechanical treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

MÉTODOS DE PROCESSAMENTO DE NOZES CULINÁRIAS E PRODUTOS DE EXTRAÇÃO OBTIDOS PELOS MESMOS. A presente invenção refere-se a métodos e/ou técnicas para a produção de extratos de nozes culinárias, que resultam simultaneamente em extratos e produtos não lácteos com propriedades organolépticas favoráveis, aparência saborosa e alto rendimento de componentes nutricional-mente úteis, e que podem ser realizados de forma simples, rápida e com boa relação custo-benefício. Além disso, os métodos descritos são capazes de processar nozes culinárias com casca para fazer uso eficaz dos altos teores de materiais bioativos presentes no material da casca. Especificamente, a invenção refere-se a um método para processar nozes culinárias, compreendendo as etapas de: a) adicionar água às nozes culinárias para formar uma suspensão; b) moer a úmido a dita suspensão em uma ou mais etapas até um tamanho médio de partícula inferior a 100 µm; e c) separar a suspensão em pelo menos uma fase sólida compreendendo sólidos de nozes culinárias e uma fase líquida compreendendo leite de nozes culinárias. Além disso, são descritos um leite de nozes, produtos comestíveis à base de nozes compreendendo a fase sólida obtida pelo método mencionado acima ou o leite de nozes, bem como extratos de óleo de nozes.
BR112022021702A 2020-04-27 2021-04-27 Métodos de processamento de nozes culinárias e produtos de extração obtidos pelos mesmos BR112022021702A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP20171571.1A EP3903601B1 (en) 2020-04-27 2020-04-27 Methods of processing culinary nuts and extraction products obtained by the same
EP20208604 2020-11-19
PCT/EP2021/060907 WO2021219589A1 (en) 2020-04-27 2021-04-27 Methods of processing culinary nuts and extraction products obtained by the same

Publications (1)

Publication Number Publication Date
BR112022021702A2 true BR112022021702A2 (pt) 2022-12-20

Family

ID=75674851

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112022021702A BR112022021702A2 (pt) 2020-04-27 2021-04-27 Métodos de processamento de nozes culinárias e produtos de extração obtidos pelos mesmos

Country Status (11)

Country Link
US (1) US20230157336A1 (pt)
EP (1) EP4138571A1 (pt)
JP (1) JP2023524466A (pt)
KR (1) KR20230009405A (pt)
CN (1) CN116018071A (pt)
AU (1) AU2021263879A1 (pt)
BR (1) BR112022021702A2 (pt)
CA (1) CA3177073A1 (pt)
CL (1) CL2022003003A1 (pt)
MX (1) MX2022013516A (pt)
WO (1) WO2021219589A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586955B (zh) * 2022-02-10 2024-05-28 中国农业科学院农产品加工研究所 一种降低薯条血糖生成指数及含油率的方法及应用
CN114521636B (zh) * 2022-02-10 2024-05-24 中国农业科学院农产品加工研究所 一种降低烤薯块血糖生成指数的方法及应用

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2413932A (en) 2004-05-11 2005-11-16 Higher Living Ltd Almond milk
CN101280327B (zh) 2008-05-26 2012-03-21 昆明理工大学 核桃油和核桃蛋白肽的同步水酶超声提取法
RU2461205C1 (ru) * 2011-04-22 2012-09-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Ангарская государственная техническая академия" Способ получения кедрового молока из цельного ореха
EP2731451B1 (en) 2011-07-12 2018-09-05 Impossible Foods Inc. Methods and compositions for consumables
WO2013078510A1 (en) 2011-12-02 2013-06-06 Climax Holdings Pty Limited Milk analogues produced from nuts
DK2476317T3 (da) 2011-12-29 2014-05-05 Alpro Comm Va Mandeldrikke og fremgangsmåder til fremstilling deraf
EP2622967B8 (de) * 2012-02-02 2015-06-24 Bühler Barth GmbH Verfahren zur Verarbeitung von pflanzlichen Rückständen
US20160338389A1 (en) 2015-05-22 2016-11-24 Whitewave Services, Inc. Nut-based beverage made with unroasted nuts
CN109068690A (zh) 2016-03-21 2018-12-21 土耳其科学技术研究理事会 无添加剂的榛子饮料的生产
US10787626B2 (en) 2016-09-22 2020-09-29 Sonoita Pecan Company, LLC Nut oil separation system and method and products resulting therefrom
CN106615170A (zh) * 2016-11-10 2017-05-10 无锡华臻果果食品技术有限公司 一种高蛋白质含量坚果饮料的制备方法
EP3434757A1 (en) * 2017-07-28 2019-01-30 Unico-first AG Methods of extracting nutritionally valuable or biologically active components using animal products and extracts obtained by the same
US20200015492A1 (en) 2018-07-11 2020-01-16 Lyrical Foods, Inc. Methods of making non-dairy milk and systems associated therewith
CN110999978A (zh) * 2020-01-07 2020-04-14 安徽花蜜花开食品有限公司 一种复合坚果饮料磨浆工艺

Also Published As

Publication number Publication date
EP4138571A1 (en) 2023-03-01
US20230157336A1 (en) 2023-05-25
CL2022003003A1 (es) 2023-07-07
WO2021219589A1 (en) 2021-11-04
AU2021263879A1 (en) 2023-01-19
JP2023524466A (ja) 2023-06-12
CA3177073A1 (en) 2021-11-04
KR20230009405A (ko) 2023-01-17
MX2022013516A (es) 2023-01-05
CN116018071A (zh) 2023-04-25

Similar Documents

Publication Publication Date Title
Berghout et al. The potential of aqueous fractionation of lupin seeds for high-protein foods
BR112022021702A2 (pt) Métodos de processamento de nozes culinárias e produtos de extração obtidos pelos mesmos
Sarkar et al. Evaluation of tomato processing by‐products: a comparative study in a pilot scale setup
Cavonius et al. pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient
Ly et al. Application of ultrasound to protein extraction from defatted rice bran.
CY1120632T1 (el) Προϊοντα κακαου με βαση σπορους κακαου που δεν εχουν υποστει ζυμωση και μεθοδοι για παρασκευη αυτων
Sharma et al. Utilization of wild apricot kernel press cake for extraction of protein isolate
JP2009528847A5 (pt)
WO2020127951A3 (en) Functional yeast protein concentrate
Sogi et al. Fractionation and electrophoresis of tomato waste seed proteins
FI3071047T4 (fi) Kaseinomakropeptidipitoiset, korkeaproteiiniset denaturoidut heraproteiinikoostumukset, niitä sisältävät tuotteet ja niiden käyttö
Taamalli et al. Quality of phenolic compounds: Occurrence, health benefits, and applications in food industry
CN106616434A (zh) 一种复配大豆浓缩蛋白
Naderi et al. High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions
JP2018532424A5 (pt)
WO2016093698A3 (en) Mild fractionation of functional isolates derived from grains and oilseeds
TW201613483A (en) Preparation of soy protein products ("S810")
CA2158338A1 (en) Process for extracting lipid fractions from powdery egg products
Chodar Moghadas et al. Laboratory-scale optimization of roasting conditions followed by aqueous extraction of oil from wild almond
JPWO2017170505A1 (ja) 高耐熱性付与用乳化安定剤及びその製造方法
JP7003430B2 (ja) 植物系白濁スープベース
BR112018015380A2 (pt) preparação de produtos de proteínas não-oleaginosas de soja (?* 810?)
BR112020001837A2 (pt) método para obtenção de extratos de produtos naturais, extrato à base de óleo e uso de um extrato à base de óleo
MX2018015598A (es) Concentrado salado que comprende material de fruta de mora.
JP6994143B2 (ja) 食品粉末の製造方法