DK1643851T3 - Fremgangsmåde til fremstilling af et proteinbaseret fødevareprodukt, der indeholder fibre, og fødevareprodukt, der indeholder fibre, hvilket tilvejebringes ved hjælp af fremgangsmåden - Google Patents
Fremgangsmåde til fremstilling af et proteinbaseret fødevareprodukt, der indeholder fibre, og fødevareprodukt, der indeholder fibre, hvilket tilvejebringes ved hjælp af fremgangsmådenInfo
- Publication number
- DK1643851T3 DK1643851T3 DK04748716.0T DK04748716T DK1643851T3 DK 1643851 T3 DK1643851 T3 DK 1643851T3 DK 04748716 T DK04748716 T DK 04748716T DK 1643851 T3 DK1643851 T3 DK 1643851T3
- Authority
- DK
- Denmark
- Prior art keywords
- food product
- dimensional shape
- product containing
- protein
- fibre
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 4
- 102000004169 proteins and genes Human genes 0.000 title abstract 2
- 108090000623 proteins and genes Proteins 0.000 title abstract 2
- 239000000835 fiber Substances 0.000 title 2
- 239000000463 material Substances 0.000 abstract 4
- 239000008240 homogeneous mixture Substances 0.000 abstract 3
- 239000000416 hydrocolloid Substances 0.000 abstract 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract 2
- 102000014171 Milk Proteins Human genes 0.000 abstract 2
- 108010011756 Milk Proteins Proteins 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 229910001424 calcium ion Inorganic materials 0.000 abstract 2
- 150000001768 cations Chemical class 0.000 abstract 2
- 229910052751 metal Inorganic materials 0.000 abstract 2
- 239000002184 metal Substances 0.000 abstract 2
- 235000021239 milk protein Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/222—Texturising casein
-
- 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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
- A23J3/265—Texturising casein using extrusion or expansion
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL1023907A NL1023907C2 (nl) | 2003-07-11 | 2003-07-11 | Werkwijze voor het bereiden van een vezels omvattend voedingsproduct op eiwitbasis alsmede verkregen vezels omvattend voedingsproduct. |
| PCT/NL2004/000490 WO2005004624A1 (en) | 2003-07-11 | 2004-07-08 | Method for preparing a protein-based, fibre-comprising food product, and fibre-comprising food product obtained |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK1643851T3 true DK1643851T3 (da) | 2010-06-14 |
Family
ID=34056986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK04748716.0T DK1643851T3 (da) | 2003-07-11 | 2004-07-08 | Fremgangsmåde til fremstilling af et proteinbaseret fødevareprodukt, der indeholder fibre, og fødevareprodukt, der indeholder fibre, hvilket tilvejebringes ved hjælp af fremgangsmåden |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1643851B1 (da) |
| AT (1) | ATE461632T1 (da) |
| DE (1) | DE602004026187D1 (da) |
| DK (1) | DK1643851T3 (da) |
| ES (1) | ES2342775T3 (da) |
| NL (1) | NL1023907C2 (da) |
| WO (1) | WO2005004624A1 (da) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021170354A1 (en) | 2020-02-27 | 2021-09-02 | Frieslandcampina Nederland B.V. | Process for the preparation of a fibrous product |
| WO2022033781A1 (en) | 2020-08-12 | 2022-02-17 | Frieslandcampina Nederland B.V. | Process for the preparation of a fibrous product |
| PL4046496T3 (pl) | 2021-02-22 | 2023-06-12 | Dairy Protein Cooperation Food B.V. | Substytut mięsa oparty na białku mleka |
| CA3209194A1 (en) | 2021-02-22 | 2022-08-25 | Bas Willem Maarten LAVRIJSEN | Milk-protein based meat substitute |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3093483A (en) * | 1961-08-10 | 1963-06-11 | Gen Foods Corp | Process for preparing a food product having a fibrous texture and the resulting product |
| US3627536A (en) * | 1968-11-04 | 1971-12-14 | Gen Foods Corp | Method of producing proteinaceous fibers |
| JPS5076251A (da) * | 1973-08-07 | 1975-06-21 | ||
| JPS6012946A (ja) * | 1983-07-05 | 1985-01-23 | Marumi:Kk | 早ゆで生麺、及びその製造法 |
| JPS60120958A (ja) * | 1983-12-01 | 1985-06-28 | San Food Kk | 人造トリュフの製造方法 |
| JPS6279749A (ja) * | 1985-10-03 | 1987-04-13 | Taiyo Fishery Co Ltd | めん類の製造方法 |
| ES2019538A6 (es) * | 1990-03-09 | 1991-06-16 | Agroba Rodriguez Angel | Procedimiento para la preparacion de pasta de pimiento para el relleno de aceitunas deshuesadas. |
| CH680974A5 (da) * | 1990-07-24 | 1992-12-31 | Nestle Sa | |
| CH684775A5 (fr) * | 1992-10-09 | 1994-12-30 | Nestle Sa | Pâtes de riz. |
| US5368871A (en) * | 1993-01-06 | 1994-11-29 | The United States Of America As Represented By The Secretary Of Agriculture | Seafood analogs from caseinate and process of making same |
| FR2723684B1 (fr) * | 1994-08-17 | 1996-11-15 | Soreal Sa | Procede de fabrication de produits alimentaires sous forme de gel par extrusion-gelification, et dispositif pour sa mise en oeuvre. |
| NL1008364C2 (nl) * | 1998-02-19 | 1999-08-30 | Adriaan Cornelis Kweldam | Werkwijze voor het bereiden van een kunstvleesproduct dat geen dierlijke eiwitten bevat. |
| US20030021880A1 (en) * | 2001-01-18 | 2003-01-30 | Russ Egbert | Methods of increasing hardness of food products |
-
2003
- 2003-07-11 NL NL1023907A patent/NL1023907C2/nl not_active IP Right Cessation
-
2004
- 2004-07-08 AT AT04748716T patent/ATE461632T1/de not_active IP Right Cessation
- 2004-07-08 EP EP04748716A patent/EP1643851B1/en not_active Not-in-force
- 2004-07-08 DK DK04748716.0T patent/DK1643851T3/da active
- 2004-07-08 ES ES04748716T patent/ES2342775T3/es active Active
- 2004-07-08 WO PCT/NL2004/000490 patent/WO2005004624A1/en active Application Filing
- 2004-07-08 DE DE602004026187T patent/DE602004026187D1/de not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ATE461632T1 (de) | 2010-04-15 |
| DE602004026187D1 (de) | 2010-05-06 |
| EP1643851B1 (en) | 2010-03-24 |
| EP1643851A1 (en) | 2006-04-12 |
| WO2005004624A1 (en) | 2005-01-20 |
| NL1023907C2 (nl) | 2005-01-12 |
| ES2342775T3 (es) | 2010-07-14 |
| WO2005004624A8 (en) | 2005-04-21 |
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