CL2014001558A1 - Producto alimenticio a base de vegetales que comprende al menos 50 % de proteina, en que dicha proteina es gluten o derivado de gluten, y en el cual el producto tiene textura de carne picada; metodo de preparacion de dicho producto; y su uso. - Google Patents
Producto alimenticio a base de vegetales que comprende al menos 50 % de proteina, en que dicha proteina es gluten o derivado de gluten, y en el cual el producto tiene textura de carne picada; metodo de preparacion de dicho producto; y su uso.Info
- Publication number
- CL2014001558A1 CL2014001558A1 CL2014001558A CL2014001558A CL2014001558A1 CL 2014001558 A1 CL2014001558 A1 CL 2014001558A1 CL 2014001558 A CL2014001558 A CL 2014001558A CL 2014001558 A CL2014001558 A CL 2014001558A CL 2014001558 A1 CL2014001558 A1 CL 2014001558A1
- Authority
- CL
- Chile
- Prior art keywords
- product
- gluten
- protein
- texture
- vegetable
- Prior art date
Links
- 108010068370 Glutens Proteins 0.000 title 2
- 235000021312 gluten Nutrition 0.000 title 2
- 235000018102 proteins Nutrition 0.000 title 2
- 108090000623 proteins and genes Proteins 0.000 title 2
- 102000004169 proteins and genes Human genes 0.000 title 2
- 235000013305 food Nutrition 0.000 title 1
- 235000013372 meat Nutrition 0.000 title 1
- 235000013311 vegetables Nutrition 0.000 title 1
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
-
- 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 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
-
- 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
- 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
-
- 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, e.g. protozoa; 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (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)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11193078 | 2011-12-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CL2014001558A1 true CL2014001558A1 (es) | 2014-10-10 |
Family
ID=47324161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CL2014001558A CL2014001558A1 (es) | 2011-12-12 | 2014-06-12 | Producto alimenticio a base de vegetales que comprende al menos 50 % de proteina, en que dicha proteina es gluten o derivado de gluten, y en el cual el producto tiene textura de carne picada; metodo de preparacion de dicho producto; y su uso. |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US9301539B2 (es) |
| EP (1) | EP2790525B1 (es) |
| CN (1) | CN103987271B (es) |
| AU (1) | AU2012350822B2 (es) |
| BR (1) | BR112014013912B1 (es) |
| CA (1) | CA2858682C (es) |
| CL (1) | CL2014001558A1 (es) |
| DK (1) | DK2790525T3 (es) |
| ES (1) | ES2642367T3 (es) |
| IL (1) | IL232801A (es) |
| IN (1) | IN2014DN04767A (es) |
| MX (1) | MX341964B (es) |
| MY (1) | MY166461A (es) |
| PH (1) | PH12014501188A1 (es) |
| RU (1) | RU2619290C2 (es) |
| SG (1) | SG11201402716XA (es) |
| UA (1) | UA113863C2 (es) |
| WO (1) | WO2013087558A1 (es) |
Families Citing this family (17)
| 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. |
| US11166477B2 (en) | 2016-04-14 | 2021-11-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
| US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
| MX2018012324A (es) * | 2016-04-14 | 2019-05-22 | Mycotechnology Inc | Metodos para la produccion y uso de composiciones alimenticias con alta proteina micelizada. |
| KR20210018354A (ko) * | 2018-06-08 | 2021-02-17 | 에멀쥐 아이엔씨 | 진균성 균사체를 성장시키는 방법 및 식용 산물을 만드는 방법 |
| WO2020061502A1 (en) * | 2018-09-20 | 2020-03-26 | The Better Meat Company | 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. |
| TW202116178A (zh) * | 2019-08-12 | 2021-05-01 | 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 |
| FR3107433A1 (fr) * | 2020-02-26 | 2021-08-27 | Algama | Substitut de poisson cuit |
| JP2023515879A (ja) * | 2020-03-03 | 2023-04-14 | サンディアル フーズ，インコーポレイテッド | 食品組成物、並びに食品組成物を生産し及び使用するための方法 |
| 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 |
| CN118475244A (zh) | 2021-11-26 | 2024-08-09 | 植物性食品公司 | 制备纤维状含真菌食品的方法及其产品 |
| PL443321A1 (pl) * | 2022-12-29 | 2024-07-01 | Uniwersytet Przyrodniczy W Poznaniu | Ekstrudat do produkcji roślinnego zastępnika mięsa i sposób wytwarzania ekstrudatu |
Family Cites Families (7)
| 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 |
-
2012
- 2012-12-10 UA UAA201407691A patent/UA113863C2/uk unknown
- 2012-12-10 BR BR112014013912-1A patent/BR112014013912B1/pt not_active IP Right Cessation
- 2012-12-10 CA CA2858682A patent/CA2858682C/en active Active
- 2012-12-10 US US14/361,465 patent/US9301539B2/en not_active Expired - Fee Related
- 2012-12-10 MY MYPI2014701353A patent/MY166461A/en unknown
- 2012-12-10 ES ES12798302.1T patent/ES2642367T3/es active Active
- 2012-12-10 IN IN4767DEN2014 patent/IN2014DN04767A/en unknown
- 2012-12-10 MX MX2014007004A patent/MX341964B/es active IP Right Grant
- 2012-12-10 DK DK12798302.1T patent/DK2790525T3/en active
- 2012-12-10 EP EP12798302.1A patent/EP2790525B1/en active Active
- 2012-12-10 SG SG11201402716XA patent/SG11201402716XA/en unknown
- 2012-12-10 RU RU2014128662A patent/RU2619290C2/ru active
- 2012-12-10 WO PCT/EP2012/074913 patent/WO2013087558A1/en active Application Filing
- 2012-12-10 CN CN201280060819.6A patent/CN103987271B/zh active Active
- 2012-12-10 AU AU2012350822A patent/AU2012350822B2/en not_active Ceased
-
2014
- 2014-05-26 IL IL232801A patent/IL232801A/en active IP Right Grant
- 2014-05-27 PH PH12014501188A patent/PH12014501188A1/en unknown
- 2014-06-12 CL CL2014001558A patent/CL2014001558A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RU2014128662A (ru) | 2016-02-10 |
| EP2790525A1 (en) | 2014-10-22 |
| WO2013087558A1 (en) | 2013-06-20 |
| CA2858682C (en) | 2020-08-18 |
| US20140342036A1 (en) | 2014-11-20 |
| PH12014501188B1 (en) | 2014-09-01 |
| UA113863C2 (xx) | 2017-03-27 |
| ES2642367T3 (es) | 2017-11-16 |
| NZ625536A (en) | 2016-06-24 |
| BR112014013912A2 (pt) | 2017-06-13 |
| IL232801A0 (en) | 2014-07-31 |
| CN103987271B (zh) | 2017-05-31 |
| MX341964B (es) | 2016-09-08 |
| PH12014501188A1 (en) | 2014-09-01 |
| IN2014DN04767A (es) | 2015-05-22 |
| CN103987271A (zh) | 2014-08-13 |
| BR112014013912B1 (pt) | 2020-11-03 |
| EP2790525B1 (en) | 2017-07-19 |
| CA2858682A1 (en) | 2013-06-20 |
| US9301539B2 (en) | 2016-04-05 |
| MY166461A (en) | 2018-06-27 |
| DK2790525T3 (en) | 2017-10-09 |
| SG11201402716XA (en) | 2014-06-27 |
| RU2619290C2 (ru) | 2017-05-15 |
| AU2012350822A1 (en) | 2014-06-19 |
| BR112014013912A8 (pt) | 2017-06-13 |
| AU2012350822B2 (en) | 2016-04-14 |
| MX2014007004A (es) | 2014-09-08 |
| IL232801A (en) | 2017-07-31 |
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