BRPI0516276A - produto alimentìcio e processo para a preparação de um produto alimentìcio - Google Patents

produto alimentìcio e processo para a preparação de um produto alimentìcio

Info

Publication number
BRPI0516276A
BRPI0516276A BRPI0516276-9A BRPI0516276A BRPI0516276A BR PI0516276 A BRPI0516276 A BR PI0516276A BR PI0516276 A BRPI0516276 A BR PI0516276A BR PI0516276 A BRPI0516276 A BR PI0516276A
Authority
BR
Brazil
Prior art keywords
food product
soy protein
food
class
preparation
Prior art date
Application number
BRPI0516276-9A
Other languages
English (en)
Inventor
Matthew K Mcmindes
Mitchell A Kaestner
Michael W Finfrock
Original Assignee
Solae Llc
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 Solae Llc filed Critical Solae Llc
Publication of BRPI0516276A publication Critical patent/BRPI0516276A/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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

PRODUTO ALIMENTìCIO E PROCESSO PARA A PREPARAçãO DE UM PRODUTO ALIMENTìCIO. A presente invenção refere-se a um produto alimentício contendo proteína de soja que compreende: (A) um material de proteína de soja selecionado do grupo que consiste em farinha de proteína de soja, concentrado de proteína de soja, isolato de proteína de soja, e suas misturas, (B) um umectante que compreende (i) um colorante e pelo menos um item selecionado do grupo que consiste em (ii) um agente flavorizante, (iii) um triglicerídeo, (iv) um ácido ou um sal ácido da classe dos alimentos, (v) uma base ou um sal básico da classe dos alimentos, e (vi) uma emulsão da classe dos alimentos; e (C) água. Em uma outra realização, a presente invenção refere-se a um processo para a preparação de um produto alimentício que contém proteína soja.
BRPI0516276-9A 2004-10-06 2005-10-06 produto alimentìcio e processo para a preparação de um produto alimentìcio BRPI0516276A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/959,277 US20060073261A1 (en) 2004-10-06 2004-10-06 Soy protein containing food product and process for preparing same
PCT/US2005/035904 WO2006041966A1 (en) 2004-10-06 2005-10-06 A soy protein containing food product and process for preparing same

Publications (1)

Publication Number Publication Date
BRPI0516276A true BRPI0516276A (pt) 2008-09-02

Family

ID=35588938

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0516276-9A BRPI0516276A (pt) 2004-10-06 2005-10-06 produto alimentìcio e processo para a preparação de um produto alimentìcio

Country Status (11)

Country Link
US (1) US20060073261A1 (pt)
EP (1) EP1802202A1 (pt)
JP (1) JP2008515431A (pt)
KR (1) KR20070073862A (pt)
CN (1) CN101072512A (pt)
AU (1) AU2005294310A1 (pt)
BR (1) BRPI0516276A (pt)
CA (1) CA2582238A1 (pt)
MX (1) MX2007003960A (pt)
RU (1) RU2007116945A (pt)
WO (1) WO2006041966A1 (pt)

Families Citing this family (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2006299622A1 (en) * 2005-09-30 2007-04-12 Archer-Daniels-Midland Company High-protein soy-wheat crisps
WO2007137125A2 (en) 2006-05-19 2007-11-29 Solae, Llc A protein composition and its use in restructured meat and food products
US8685485B2 (en) * 2006-05-19 2014-04-01 Solae, Llc Protein composition and its use in restructured meat and food products
US9907322B2 (en) 2006-05-19 2018-03-06 Solae Llc Structured protein product
US20080069927A1 (en) * 2006-09-20 2008-03-20 Solae, Llc Simulated seafood compositions comprising structured plant protein products and fatty acids
BRPI0715304B1 (pt) * 2006-10-05 2015-07-07 Solae Llc Processo para a produção de um produto de proteína vegetal estruturada, processo para produção de uma composição de carne animal, composições de carne animal e composição de carne simulada
CN101541187A (zh) * 2006-11-01 2009-09-23 西格马食品可变资本有限公司 肉类替代食品及其制备方法
US8293297B2 (en) * 2007-04-05 2012-10-23 Solae, Llc Colored structured protein products
US20080248167A1 (en) * 2007-04-05 2008-10-09 Solae, Llc Processed Meat Products Comprising Structured Protein Products
AU2009214706A1 (en) * 2008-02-12 2009-08-20 Mars Incorporated Meat analog product
JP5308219B2 (ja) * 2009-04-14 2013-10-09 三栄源エフ・エフ・アイ株式会社 風味が改善された大豆タンパク質含有の食肉または魚肉加工食品
WO2010126563A1 (en) * 2009-04-27 2010-11-04 Nestec S.A. Flaked fish analogs and methods for making such analogs
ES2382966B1 (es) * 2010-07-09 2013-02-18 Manufacturas Pibernat, S.L Procedimiento y composicion de un producto alimenticio vegetal no tratado por calor
WO2012158023A1 (en) 2011-05-13 2012-11-22 Ojah B.V. Method of making structured protein compositions
EP2731446A4 (en) * 2011-07-12 2015-04-15 METHOD AND COMPOSITIONS FOR CONSUMABLE MATERIALS
CN103652943B (zh) * 2012-09-12 2016-07-06 张东旭 一种含大豆蛋白的食品及其制备方法
CN103330214B (zh) * 2013-06-27 2015-03-25 郑州思念食品有限公司 一种像生鱼制品及其制备方法
RU2569983C2 (ru) * 2013-08-06 2015-12-10 Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" Способ приготовления белково-углеводных продуктов на основе сои
KR20160140790A (ko) 2014-03-31 2016-12-07 임파서블 푸즈 인크. 분쇄 고기 모조물
GB2526832B (en) * 2014-06-03 2016-06-22 Verso Food Oy Vicia faba protein food products
US20160205985A1 (en) * 2015-01-19 2016-07-21 General Mills, Inc. Extruded protein product and methods of making
US10918117B2 (en) 2015-01-19 2021-02-16 General Mills, Inc. Extruded protein product and methods of making
WO2016176466A1 (en) 2015-04-28 2016-11-03 Mars, Incorporated Process of preparing a sterilized wet pet food product
NL2018123B1 (nl) * 2017-01-04 2018-07-25 Michael Joseph Gerard Marie Renet Voedingsproduct
WO2020037368A1 (en) 2018-08-21 2020-02-27 V2 Food Pty Ltd Food ingredients
CN109007825A (zh) * 2018-09-04 2018-12-18 齐鲁工业大学 一种减肥即食素肉休闲食品及其制备方法
US20220192223A1 (en) * 2019-04-10 2022-06-23 Societe Des Produits Nestle S.A. Meat analogues and meat analogue extrusion devices and methods
MX2021015585A (es) * 2019-07-31 2022-03-02 Nestle Sa Producto analogo de carne formado.
EP4233559A3 (en) 2019-09-26 2023-09-27 Purac Biochem B.V. Composition for use in processed meat
CA3195873A1 (en) * 2020-10-15 2022-04-21 Cargill, Incorporated Pigment for meat substitute compositions
KR102513225B1 (ko) * 2020-11-11 2023-03-23 데일리비건 (주) 풍부한 필수아미노산을 함유하는 완두콩 대체육 및 그의 제조방법
KR102580636B1 (ko) * 2020-12-23 2023-09-22 한국식품연구원 식물성 햄버거 패티의 제조방법
US20220217996A1 (en) * 2021-01-13 2022-07-14 Ripple Foods, Pbc HIGH MOISTURE EXTRUDATES (HMEs) AND MEAT ANALOGUES
EP4186373A1 (en) * 2021-11-30 2023-05-31 Bühler AG Device and method for forming a product that imitates properties of meat, poultry, fish, seafood, dairy products, or products derived therefrom
EP4186372A1 (en) * 2021-11-30 2023-05-31 Bühler AG Product that imitates properties of meat, poultry, fish, seafood, or products derived therefrom and method for its manufacture
WO2023118414A1 (en) * 2021-12-23 2023-06-29 Bühler AG Device and method for forming a product that imitates properties of meat, poultry, fish, seafood, dairy products, or products derived therefrom
IL313696A (en) * 2021-12-23 2024-08-01 B?Hler Ag Device and method for creating a product that mimics properties of meat, poultry, fish, seafood or products derived from them
KR102415737B1 (ko) 2022-01-05 2022-06-30 박진아 닭고기 대체육 및 그 제조방법
EP4427600A1 (en) * 2023-03-09 2024-09-11 Les Nouveaux Fermiers Process for texturing a plant-based protein composition comprising wet extrusion, an acid and/or a base

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1078662A (en) * 1974-08-06 1980-06-03 Uncle Ben's Of Australia Pty. Ltd. Food product
US3961083A (en) * 1974-10-24 1976-06-01 Marian Berkley Meat flavored vegetable protein product
FR2371152A1 (fr) * 1976-06-30 1978-06-16 Mars Inc Produit alimentaire imitant l'aspect d'une viande persillee
JPS5844340B2 (ja) * 1976-10-05 1983-10-03 不二製油株式会社 コンビ−フ様食品の製法
US4132809A (en) * 1976-12-07 1979-01-02 Desrosier Norman W Contextured semimoist meat analogs
US4539210A (en) * 1978-08-07 1985-09-03 Peter M. O'Connell Process for making a structured meat product
US4376134A (en) * 1979-05-07 1983-03-08 The Quaker Oats Company Low-cholesterol sausage analog and process therefor
US4391840A (en) * 1981-05-26 1983-07-05 Ralston Purina Company Process for preparing meat products containing a protein extender with titanium dioxide tracer
JPS57202253A (en) * 1982-04-27 1982-12-11 Ajinomoto Co Inc Preparation of retort processed food
US4495205A (en) * 1983-10-03 1985-01-22 General Foods Corporation Meat analog product
JPS60145067A (ja) * 1984-01-09 1985-07-31 Takeda Chem Ind Ltd 肉類食品の退色防止方法および退色防止用組成物
US4536406A (en) * 1984-03-08 1985-08-20 General Foods Corporation Red colored meat analog
JPS6255046A (ja) * 1985-09-04 1987-03-10 Nisshin Oil Mills Ltd:The コンビ−フ様食品の製造法
JPH0636719B2 (ja) * 1986-09-16 1994-05-18 不二製油株式会社 フイリング組成物
JPS63160554A (ja) * 1986-12-25 1988-07-04 Tajimaya Shokuhin Kk 食品素材およびその加工食品の製造法
US5437885A (en) * 1991-03-15 1995-08-01 Texas A&M University Method of making a non-porous vegetable protein fiber product
US5300312A (en) * 1991-07-19 1994-04-05 Texas A&M University A method of preparing ready-to-eat intermediate moisture foodstuffs
JP3402078B2 (ja) * 1996-07-09 2003-04-28 不二製油株式会社 組織状蛋白及びその製造法
US5945152A (en) * 1998-01-26 1999-08-31 Purser; David E. Method of preparing a fully-cooked semi-moist shelf stable meat product
US6613369B2 (en) * 2001-03-29 2003-09-02 Kraft Foods Holdings, Inc. Vegetable sausage analogues
AU2003215774A1 (en) * 2002-02-23 2003-09-09 Nutri Pharma Asa Method for manufacturing beads containing exogenous soy protein
AU2005277482B2 (en) * 2004-08-16 2011-02-03 Solae Llc A restructured meat product and process for preparing same

Also Published As

Publication number Publication date
WO2006041966A1 (en) 2006-04-20
AU2005294310A1 (en) 2006-04-20
MX2007003960A (es) 2008-03-04
CN101072512A (zh) 2007-11-14
CA2582238A1 (en) 2006-04-20
JP2008515431A (ja) 2008-05-15
RU2007116945A (ru) 2008-11-20
KR20070073862A (ko) 2007-07-10
US20060073261A1 (en) 2006-04-06
EP1802202A1 (en) 2007-07-04

Similar Documents

Publication Publication Date Title
BRPI0516276A (pt) produto alimentìcio e processo para a preparação de um produto alimentìcio
Lv et al. Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Silva et al. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
Santos et al. Antioxidant activity of Moringa oleifera tissue extracts
Resconi et al. The development of aromas in ruminant meat
De Winne et al. Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality
Wang et al. Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging
Xue et al. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising
Utrera et al. Analysis of tryptophan oxidation by fluorescence spectroscopy: effect of metal-catalyzed oxidation and selected phenolic compounds
Bordbar et al. The improvement of the endogenous antioxidant property of stone fish (Actinopyga lecanora) tissue using enzymatic proteolysis
BRPI0515676A (pt) fração de proteìna vegetal e substituido de carne
RU2008110093A (ru) Способы и композиции для профилактики и лечения заболеваний почек
BRPI0408034A (pt) método para a redução da formação de acrilamida em alimentos processados termicamente, alimentos processados termicamente, produto alimentìcio fabricado, método de preparo de petiscos de batata e milho fabricados, petiscos de batata e milho fabricados
Gatellier et al. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts
ATE395832T1 (de) Versetzen eines zum menschlichen verzehr bestimmten produkts mit einem zusatzstoff
BRPI0403753A (pt) método para preparar material desaromatizado de proteìna de soja
Zhang et al. Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola
Dávalos Terán et al. Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase‐IV inhibitors
Bhattacharya et al. Protein oxidation in meat and meat products-A review
Potjewyd et al. L-β-N-methylamino-l-alanine (BMAA) nitrosation generates a cytotoxic DNA damaging alkylating agent: An unexplored mechanism for neurodegenerative disease
Dineen et al. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: Effects on the colour and oxidative stability of cooked hams
Hu et al. Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
Shafiee et al. Optimization of hydrolysis conditions (temperature, time, and concentration of alkalase) of rainbow trout viscera using the response surface methodology
DE60226257D1 (de) Schäumende emulsionen des öl-in-wasser-typs und verfahren zu ihrer herstellung
BR0110394A (pt) Proteìna anti-congelamento, sequência nucleica, vetor, método para produzir uma proteìna anti-congelamento, organismo geneticamente modificado, extrato contendo proteìna, e, produto alimentìcio

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B15K Others concerning applications: alteration of classification

Ipc: A23J 3/22 (2006.01), A23J 3/16 (2006.01), A23L 13/

B11T Dismissal of application maintained [chapter 11.20 patent gazette]