DK2706867T3 - Fremgangsmåde til fremstilling af strukturerede proteinsammensætninger - Google Patents

Fremgangsmåde til fremstilling af strukturerede proteinsammensætninger Download PDF

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Publication number
DK2706867T3
DK2706867T3 DK12724759.1T DK12724759T DK2706867T3 DK 2706867 T3 DK2706867 T3 DK 2706867T3 DK 12724759 T DK12724759 T DK 12724759T DK 2706867 T3 DK2706867 T3 DK 2706867T3
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DK
Denmark
Prior art keywords
protein
extruder
extrudate
meat
aqueous
Prior art date
Application number
DK12724759.1T
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English (en)
Inventor
Franciscus Egenius Giezen
Wouter Wilhelmus Johannes Theodorus Jansen
Jeroen Harold Anton Willemsen
Original Assignee
Ojah B V
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=44546002&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2706867(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
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Publication of DK2706867T3 publication Critical patent/DK2706867T3/da

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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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)

Claims (10)

1. Fremgangsmåde til fremstilling af et struktureret sojabønneproteinekstrudat, hvilken fremgangsmåde omfatter følgende trin (a) tilvejebringelse af en vandig sojaproteinsammensætning, hvor proteinindholdet baseret på tørstof er mindst 15 vægt-% og under 85 vægt-%; (b) udsættelse af den vandige sojaproteinsammensætning for ét eller flere æltningstrin for således at danne en dej; (c) udsættelse af dejen for opvarmning til over proteinets denatureringstemperatur; (d) udsættelse af dejen for forskydningskræfter og tryk i en ekstruder for således at danne en fibrøs sojaproteinsammensætning; (e) at lade den fibrøse sojaproteinsammensætning forlade ekstruderen som et ekstrudat i et første eksternt miljø, hvorved ekstrudatet kommer ud i det første eksterne miljø gennem et ekstrudermundstykke; hvor den vandige proteinsammensætnings vandindhold er mindst 50 vægt-%, og hvor den fibrøse sojaproteinsammensætning udsættes for begrænset afkøling, således at ekstrudatet, efter at have forladt ekstruderen i det første eksterne miljø, har en temperatur på mindst kogetemperaturen for vand i det første eksterne miljø.
2. Fremgangsmåde ifølge krav 1, hvor proteinindholdet baseret på tørstof ligger i intervallet fra 50 vægt-% til 80 vægt-%.
3. Fremgangsmåde ifølge krav 1, hvor de vandige sammensætninger tilsættes en ekstruder, og æltnings- og denatureringstrinnene (b) og (c) udføres i ekstruderen.
4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor ekstruderen har et L/D-forhold mellem længde og diameter, der er større end 20, og fortrinsvis større end 30.
5. Fremgangsmåde ifølge krav 4, hvor L/D-forholdet er 40 til 50.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den begrænsede afkøling udføres i et kølemundstykke af pladetypen med en åbning, hvis største dimension er større end længden af mundstykkets længdesektion.
7. Fremgangsmåde til fremstilling af en struktureret, vegetabilsk proteinsammensætning, hvilken fremgangsmåde omfatter fremstilling af et struktureret vegetabilsk proteinekstrudat ifølge krav 1 eller 6, og at lade ekstrudatet infundere i en vandig væske.
8. Fremgangsmåde ifølge krav 7, hvor det strukturerede vegetabilske proteinekstrudat udsættes for frysning før infusion.
9. Fremgangsmåde ifølge krav 7 eller 8, hvor den vandige væske opvarmes fortrinsvis til en temperatur på 70 °C til 98 °C.
10. Fremgangsmåde ifølge et hvilket som helst af kravene 7 til 9, hvor den vandige væske er vand, der omfatter smagsstoffer, fortrinsvis en bouillon.
DK12724759.1T 2011-05-13 2012-05-10 Fremgangsmåde til fremstilling af strukturerede proteinsammensætninger DK2706867T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11166038 2011-05-13
PCT/NL2012/050320 WO2012158023A1 (en) 2011-05-13 2012-05-10 Method of making structured protein compositions

Publications (1)

Publication Number Publication Date
DK2706867T3 true DK2706867T3 (da) 2018-06-14

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ID=44546002

Family Applications (1)

Application Number Title Priority Date Filing Date
DK12724759.1T DK2706867T3 (da) 2011-05-13 2012-05-10 Fremgangsmåde til fremstilling af strukturerede proteinsammensætninger

Country Status (12)

Country Link
US (2) US10716319B2 (da)
EP (2) EP3395181A1 (da)
CA (1) CA2835155C (da)
DK (1) DK2706867T3 (da)
ES (1) ES2672262T3 (da)
HR (1) HRP20180878T1 (da)
HU (1) HUE039003T2 (da)
PL (1) PL2706867T3 (da)
PT (1) PT2706867T (da)
RS (1) RS57364B1 (da)
TR (1) TR201807663T4 (da)
WO (1) WO2012158023A1 (da)

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Also Published As

Publication number Publication date
US10716319B2 (en) 2020-07-21
US11477998B2 (en) 2022-10-25
PT2706867T (pt) 2018-06-12
RS57364B1 (sr) 2018-08-31
PL2706867T3 (pl) 2018-10-31
CA2835155A1 (en) 2012-11-22
WO2012158023A1 (en) 2012-11-22
CA2835155C (en) 2019-06-11
EP3395181A1 (en) 2018-10-31
US20140127363A1 (en) 2014-05-08
US20200329736A1 (en) 2020-10-22
TR201807663T4 (tr) 2018-06-21
HRP20180878T1 (hr) 2018-08-24
EP2706867A1 (en) 2014-03-19
EP2706867B1 (en) 2018-04-11
ES2672262T3 (es) 2018-06-13
HUE039003T2 (hu) 2018-12-28

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