CA2858682C - Vegetable-based minced meat alternative - Google Patents

Vegetable-based minced meat alternative Download PDF

Info

Publication number
CA2858682C
CA2858682C CA2858682A CA2858682A CA2858682C CA 2858682 C CA2858682 C CA 2858682C CA 2858682 A CA2858682 A CA 2858682A CA 2858682 A CA2858682 A CA 2858682A CA 2858682 C CA2858682 C CA 2858682C
Authority
CA
Canada
Prior art keywords
gluten
food product
vegetable
plant material
product
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
CA2858682A
Other languages
English (en)
French (fr)
Other versions
CA2858682A1 (en
Inventor
Daniel Sebastian Appel
Andrea Graf
Sheldon FERNANDES
Pieter Berends
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CA2858682A1 publication Critical patent/CA2858682A1/en
Application granted granted Critical
Publication of CA2858682C publication Critical patent/CA2858682C/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • 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
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor

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)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CA2858682A 2011-12-12 2012-12-10 Vegetable-based minced meat alternative Active CA2858682C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP11193078 2011-12-12
EP11193078.0 2011-12-12
PCT/EP2012/074913 WO2013087558A1 (en) 2011-12-12 2012-12-10 Vegetable-based minced meat alternative

Publications (2)

Publication Number Publication Date
CA2858682A1 CA2858682A1 (en) 2013-06-20
CA2858682C true CA2858682C (en) 2020-08-18

Family

ID=47324161

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2858682A Active CA2858682C (en) 2011-12-12 2012-12-10 Vegetable-based minced meat alternative

Country Status (18)

Country Link
US (1) US9301539B2 (https=)
EP (1) EP2790525B1 (https=)
CN (1) CN103987271B (https=)
AU (1) AU2012350822B2 (https=)
BR (1) BR112014013912B1 (https=)
CA (1) CA2858682C (https=)
CL (1) CL2014001558A1 (https=)
DK (1) DK2790525T3 (https=)
ES (1) ES2642367T3 (https=)
IL (1) IL232801A (https=)
IN (1) IN2014DN04767A (https=)
MX (1) MX341964B (https=)
MY (1) MY166461A (https=)
PH (1) PH12014501188B1 (https=)
RU (1) RU2619290C2 (https=)
SG (1) SG11201402716XA (https=)
UA (1) UA113863C2 (https=)
WO (1) WO2013087558A1 (https=)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2011277C2 (en) * 2013-08-07 2015-02-10 Stichting Eco Consult Meat substitute composition and method for providing thereof.
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
EP3981260A1 (en) * 2016-04-14 2022-04-13 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
US11751596B2 (en) * 2018-06-08 2023-09-12 Emergy Inc. Edible compositions including fungal mycelium protein
US11058137B2 (en) 2018-09-20 2021-07-13 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
US12274283B2 (en) 2018-09-20 2025-04-15 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
WO2020074782A1 (en) * 2018-10-11 2020-04-16 Teknologian Tutkimuskeskus Vtt Oy Food product comprising fungal mycelium material
CH715836A2 (de) * 2019-02-13 2020-08-14 Berner Fachhochschule Verfahren zur Herstellung eines strukturierten, fermentierten Körpers.
KR20220024904A (ko) 2019-06-21 2022-03-03 테라미노 인코포레이티드 곰팡이 발효 조성물로부터 사상균 및 기타 성분을 분리하는 방법 및 분리된 성분의 용도
TWI862660B (zh) * 2019-08-12 2024-11-21 美商特朗米諾有限公司 用生產菌絲的真菌結合織構化基底的方法以及以其為原料的食品
WO2021144603A1 (de) 2020-01-18 2021-07-22 Berner Fachhochschule VERFAHREN ZUM HERSTELLEN VON ESSBAREN, STRUKTURIERTEN/TEXTURIERTEN PRODUKTEN AUS EINEM ODER MEHREREN, VORZUGSWEISE BIOLOGISCHEN STOFFEN ODER AUS MISCHUNGEN DERARTIGER STOFFE, EINRICHTUNG ZUM DURCHFÜHREN DES ERFINDUNGSGEMÄßEN VERFAHRENS SOWIE STEUERUNG ODER REGELUNG FÜR EINE DERARTIGE EINRICHTUNG, NACH DEM ERFINDUNGSGEMÄßEN VERFAHREN HERGESTELLTE PRODUKTE SOWIE DIE VERWENDUNG DERARTIGER PRODUKTE
FR3107433B1 (fr) * 2020-02-26 2024-12-13 Algama Substitut de poisson cuit
KR20220149735A (ko) * 2020-03-03 2022-11-08 선다일 푸즈, 인크. 식품 조성물, 및 이의 제조 및 사용 방법
GB202016454D0 (en) 2020-10-16 2020-12-02 Better Nature Ltd Plant-based food
EP4082355A1 (en) * 2021-04-30 2022-11-02 Svampsson Holding AB A method and a system for manufacturing a protein-rich biomass comprising edible filamentous fungus
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
EP4436400A1 (en) 2021-11-26 2024-10-02 Planted Foods AG Method of making a fibrous fungus-containing food product and products thereof
PL247928B1 (pl) * 2022-12-29 2025-09-15 Univ Przyrodniczy W Poznaniu Ekstrudat do produkcji roślinnego zastępnika mięsa i sposób wytwarzania ekstrudatu
WO2024223590A1 (en) * 2023-04-24 2024-10-31 Fermentationexperts A/S A glue product comprising plant seeds
CN117441853B (zh) * 2023-11-06 2026-04-21 大连工业大学 一种通过添加食用菌改善肉糜凝胶特性的方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3243301A (en) * 1964-04-03 1966-03-29 Clifford W Hesseltine Cereal-containing varieties of tempeh and process therefor
US3885048A (en) * 1971-02-08 1975-05-20 James J Liggett Method for preparing simulated meat, fish and dairy products
US3885348A (en) * 1973-11-16 1975-05-27 Edith Swearingen Protective storm door
SE440442B (sv) * 1977-11-08 1985-08-05 Bioenterprises Pty Ltd Sett att framstella en protein-innehallande strukturerad produkt innehallande denaturerat svampmycelium samt den dervid framstellda produkten
IT1284198B1 (it) * 1996-07-30 1998-05-08 Beniamino Anzalone Carne vegetale
IL121786A (en) * 1997-09-17 2000-02-29 Tivall 1993 Ltd Fibrous food product and method and device for its production
US7070827B2 (en) * 2003-07-03 2006-07-04 Solae, Llc Vegetable protein meat analog

Also Published As

Publication number Publication date
ES2642367T3 (es) 2017-11-16
MX2014007004A (es) 2014-09-08
MX341964B (es) 2016-09-08
SG11201402716XA (en) 2014-06-27
IN2014DN04767A (https=) 2015-05-22
BR112014013912A8 (pt) 2017-06-13
RU2014128662A (ru) 2016-02-10
NZ625536A (en) 2016-06-24
UA113863C2 (xx) 2017-03-27
CL2014001558A1 (es) 2014-10-10
PH12014501188A1 (en) 2014-09-01
BR112014013912A2 (pt) 2017-06-13
AU2012350822B2 (en) 2016-04-14
EP2790525B1 (en) 2017-07-19
DK2790525T3 (en) 2017-10-09
CN103987271B (zh) 2017-05-31
BR112014013912B1 (pt) 2020-11-03
US9301539B2 (en) 2016-04-05
US20140342036A1 (en) 2014-11-20
WO2013087558A1 (en) 2013-06-20
RU2619290C2 (ru) 2017-05-15
PH12014501188B1 (en) 2014-09-01
IL232801A0 (en) 2014-07-31
IL232801A (en) 2017-07-31
CN103987271A (zh) 2014-08-13
EP2790525A1 (en) 2014-10-22
AU2012350822A1 (en) 2014-06-19
CA2858682A1 (en) 2013-06-20
MY166461A (en) 2018-06-27

Similar Documents

Publication Publication Date Title
CA2858682C (en) Vegetable-based minced meat alternative
US4367240A (en) Protein-containing food material
Achi Traditional fermented protein condiments in Nigeria
US7045160B1 (en) Mucorales fungi for use in preparation of foodstuffs
AU2016211049B2 (en) Edible fungi
WO2020074782A1 (en) Food product comprising fungal mycelium material
US20030157219A1 (en) Foodstuffs containing mucorales fungi
EP4307913B1 (en) A method for manufacturing a protein-rich biomass comprising edible filamentous fungus
WO2023111033A1 (en) Fungal biomass food product or fungal biomass food ingredient
Boukid et al. Plant-based fermented foods and microbial ingredients in meat analogs
Steinkraus Traditional food fermentations as industrial resources
NZ625536B2 (en) Vegetable-based minced meat alternative
WO2002005657A1 (en) Structured protein food
US20040052923A1 (en) Process for texturising plant proteins
NL2032406B1 (en) Method for the production of a protein matrix composition having a textured structure
US20260007148A1 (en) Texturized formed plant protein product and method for manufacturing the same
Ebine Miso Preparation and Use (Also Hot and Sweet
JP2026016340A (ja) 食肉代替様食品用組成物、食肉代替様食品用乾燥組成物、食肉代替様食品用組成物の製造方法および食肉代替様食品用組成物に肉様食感を付与する方法
WO2022232880A1 (en) Fermented food products

Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20171110

H11 Ip right ceased following rejected request for revival

Free format text: ST27 STATUS EVENT CODE: T-6-6-H10-H11-H101 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: TIME LIMIT FOR REVERSAL EXPIRED

Effective date: 20250611

H13 Ip right lapsed

Free format text: ST27 STATUS EVENT CODE: N-4-6-H10-H13-H100 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: MAINTENANCE FEE AND LATE FEE NOT PAID BY DEADLINE OF NOTICE

Effective date: 20251106