CL2020002853A1 - Mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales - Google Patents

Mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales

Info

Publication number
CL2020002853A1
CL2020002853A1 CL2020002853A CL2020002853A CL2020002853A1 CL 2020002853 A1 CL2020002853 A1 CL 2020002853A1 CL 2020002853 A CL2020002853 A CL 2020002853A CL 2020002853 A CL2020002853 A CL 2020002853A CL 2020002853 A1 CL2020002853 A1 CL 2020002853A1
Authority
CL
Chile
Prior art keywords
sensory quality
improve
vegetable protein
quality profile
based compositions
Prior art date
Application number
CL2020002853A
Other languages
English (en)
Inventor
Josef Kerler
Sandra Catharina Wilde
Original Assignee
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 Nestle Sa filed Critical Nestle Sa
Publication of CL2020002853A1 publication Critical patent/CL2020002853A1/es

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
    • A23J3/14—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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/24—Dialysis ; Membrane extraction
    • B01D61/246—Membrane extraction
    • B01D61/2461—Membrane extraction comprising multiple membrane extraction steps
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D69/00—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor
    • B01D69/02—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor characterised by their properties
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D71/00—Semi-permeable membranes for separation processes or apparatus characterised by the material; Manufacturing processes specially adapted therefor
    • B01D71/06—Organic material
    • B01D71/26—Polyalkenes
    • B01D71/262—Polypropylene
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2325/00—Details relating to properties of membranes
    • B01D2325/20—Specific permeability or cut-off range

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Urology & Nephrology (AREA)
  • Water Supply & Treatment (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La invención se relaciona generalmente con el campo de mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales. En particular, la invención se relaciona con la eliminación del aroma similar a plantas y el gusto astringente / amargo indeseables de las composiciones a base de proteínas vegetales. Por ejemplo, la invención se relaciona con un proceso para mejorar la calidad sensorial de una composición que contiene proteínas vegetales que comprende las etapas de poner la composición que contiene proteínas vegetales en contacto con una composición aceitosa de grado alimenticio, y eliminar la fase aceitosa de la composición que contiene proteínas vegetales.
CL2020002853A 2018-06-12 2020-11-04 Mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales CL2020002853A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP18177286 2018-06-12

Publications (1)

Publication Number Publication Date
CL2020002853A1 true CL2020002853A1 (es) 2021-04-30

Family

ID=62783986

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020002853A CL2020002853A1 (es) 2018-06-12 2020-11-04 Mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales

Country Status (10)

Country Link
US (1) US20210235721A1 (es)
EP (1) EP3806649A1 (es)
CN (1) CN112218540A (es)
AR (1) AR115217A1 (es)
AU (2) AU2019284678A1 (es)
BR (1) BR112020021657A2 (es)
CL (1) CL2020002853A1 (es)
MX (1) MX2020011922A (es)
PH (1) PH12020551681A1 (es)
WO (1) WO2019238371A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022046608A1 (en) * 2020-08-28 2022-03-03 Herbalife International Of America, Inc. Nutritional plant-based protein compositions with high digestibility
EP4297577A1 (en) 2021-02-23 2024-01-03 DSM IP Assets B.V. Plant-based yogurt product
EP4052585A1 (en) 2021-03-02 2022-09-07 Bühler AG Process for preparing plant protein compositions, and plant protein composition obtainable by said process
US20240164412A1 (en) * 2022-06-30 2024-05-23 Premier Nutrition Company, Llc Compositions comprising plant proteins its method of production and the methods of use

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4259364A (en) 1980-02-15 1981-03-31 Miles Laboratories, Inc. Method for flavor improvement of soy protein
US4511588A (en) * 1983-04-20 1985-04-16 Asahi-Matsu Foods Inc. Preservable granular tofu (soybean curd) and the process of production thereof
US6132795A (en) * 1998-03-15 2000-10-17 Protein Technologies International, Inc. Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material
US6902675B2 (en) * 2001-10-19 2005-06-07 Mississippi State University Method to control off-flavor in water and aquaculture products
US20050233051A1 (en) * 2004-04-15 2005-10-20 Solae, Llc Acid beverage composition utilizing a protein and a vegetable oil and process for making same
US20060073250A1 (en) 2004-09-17 2006-04-06 Solae, Llc. Continuous adsorption process for the preparation of a soy protein-containing composition having improved flavor, odor, appearance, or functionality
DE602006003417D1 (de) 2005-04-01 2008-12-11 Hamlet Protein As Fermentiertes proteinprodukt
JP2010516260A (ja) * 2007-01-23 2010-05-20 フラウンホッファー−ゲゼルシャフト ツァ フェルダールング デァ アンゲヴァンテン フォアシュンク エー．ファオ 植物性タンパク質調製品の風味プロファイルを変更する方法
FR2958501B1 (fr) 2010-04-09 2012-11-23 Roquette Freres Procede de fabrication de proteines vegetales solubles et fonctionnelles, produits obtenus et utilisations
US9635875B2 (en) * 2013-05-30 2017-05-02 Burcon Nutrascience (Mb) Corp. Production of pulse protein products with reduced astringency
US20160159868A1 (en) * 2014-10-01 2016-06-09 Burcon Nutrascience (Mb) Corp. Production of soy protein products with reduced astringency (ii)

Also Published As

Publication number Publication date
AR115217A1 (es) 2020-12-09
US20210235721A1 (en) 2021-08-05
WO2019238371A1 (en) 2019-12-19
AU2019284678A1 (en) 2020-11-05
AU2022100003A4 (en) 2022-02-10
PH12020551681A1 (en) 2021-07-19
BR112020021657A2 (pt) 2021-01-26
MX2020011922A (es) 2021-01-15
CN112218540A (zh) 2021-01-12
EP3806649A1 (en) 2021-04-21

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