DK2790525T3 - Vegetabilsk baseret hakket kød-alternativ - Google Patents
Vegetabilsk baseret hakket kød-alternativ Download PDFInfo
- Publication number
- DK2790525T3 DK2790525T3 DK12798302.1T DK12798302T DK2790525T3 DK 2790525 T3 DK2790525 T3 DK 2790525T3 DK 12798302 T DK12798302 T DK 12798302T DK 2790525 T3 DK2790525 T3 DK 2790525T3
- Authority
- DK
- Denmark
- Prior art keywords
- gluten
- food product
- plant material
- product
- vegetable
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims description 24
- 235000013330 chicken meat Nutrition 0.000 title 1
- 108010068370 Glutens Proteins 0.000 claims description 46
- 235000021312 gluten Nutrition 0.000 claims description 46
- 239000000463 material Substances 0.000 claims description 42
- 235000013372 meat Nutrition 0.000 claims description 38
- 235000018102 proteins Nutrition 0.000 claims description 28
- 108090000623 proteins and genes Proteins 0.000 claims description 28
- 102000004169 proteins and genes Human genes 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 26
- 241000196324 Embryophyta Species 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 23
- 239000008188 pellet Substances 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000007238 Secale cereale Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000235527 Rhizopus Species 0.000 claims description 6
- 241000209056 Secale Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 241000235395 Mucor Species 0.000 claims description 4
- 241000221960 Neurospora Species 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241000908252 Amylomyces Species 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000013548 tempeh Nutrition 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 11
- 239000002245 particle Substances 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 238000002791 soaking Methods 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 238000007429 general method Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 238000011143 downstream manufacturing Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000010348 incorporation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 108700012359 toxins Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
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- 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
- 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 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
-
- 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
- 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
- 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)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Molecular Biology (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)
Claims (14)
1. Vegetabilsk baseret fødevareprodukt omfattende mindst 50 vægt% protein, hvor proteinet er gluten eller en proteinblanding eller ekstrakt omfattende mindst 80% af en glutenfraktion opnået fra hvede, byg, ris, rug eller en kombination deraf efter stivelsesekstraktion, i form af ekstruderede pellets, og er blevet fermenteret med en skimmelsvamp, og hvor produktet har teksturen af hakket kød.
2. Fødevareprodukt ifølge krav 1, hvor gluten er hvedegluten, byggluten, risgluten eller ruggluten.
3. Fødevareprodukt ifølge krav 1 eller krav 2, yderligere omfattende en hvilken som helst eller flere af stivelse, mel, og klid.
4. Fødevareprodukt ifølge et hvilket som helst af kravene 1 til 3, yderligere omfattende tilsat kødaroma, fortrinsvis vegetabilsk baseret kødaroma.
5. Fremgangsmåde til fremstilling af et vegetabilsk baseret fødevareprodukt omfattende: a) at bringe et glutenindeholdende plantemateriale i fast form af ekstruderede pellets i kontakt med vand i 12 til 48 timer ved en pH mindre end 5; b) opvarme plantematerialet ved en temperatur og i en tid tilstrækkelig til at sterilisere plantematerialet; c) afkøle og derefter blande plantematerialet med en skimmelsvamp og inkubere for at få et fermenteret produkt; og d) bearbejde det fermenterede produkt til det vegetabilsk baserede fødevareprodukt; hvor plantematerialet omfatter gluten i en mængde på mindst 50 vægt%, fortrinsvis mindst 70 vægt%, mere fortrinsvis mindst 75 vægt%.
6. Fremgangsmåde ifølge krav 5, hvor pellets omfatter mel og/eller klid udover gluten.
7. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 6, hvor det i glutenindeholdende plantemateriale opnås fra hvede.
8. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 7, hvor det fermenterede produkt fra trin c) er i form af en fast eller halvfast kage.
9. Fremgangsmåde ifølge krav 8, hvor kagen er tekstureret til at give et fødevareprodukt med en tekstur af hakket kød.
10. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 9, hvor kontakttiden i trin a) er 16 til 24 timer.
11. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 10, hvor pH'en reduceres til eller opretholdes ved mindre end 5 ved tilsætning af en organisk syre, fx mælkesyre, citronsyre, eddikesyre eller æblesyre.
12. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 11, hvor opvarmningstemperaturen fra trin b) er i området 100 til 130°C, fortrinsvis 120°C, og opvarmningstiden er 3 til 10 minutter, fortrinsvis 5 minutter.
13. Fremgangsmåde ifølge et hvilket som helst af kravene 5 til 12, hvor : skimmelsvampen er valgt fra en hvilken som helst afarterne Rhizopus, Mucor, Neurospora, og Amylomyces.
14. Anvendelsen af fødevareproduktet ifølge et hvilket som helst af kravene 1 til 4 som vegetabilsk baseret erstatning for hakket kød. I
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11193078 | 2011-12-12 | ||
| PCT/EP2012/074913 WO2013087558A1 (en) | 2011-12-12 | 2012-12-10 | Vegetable-based minced meat alternative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2790525T3 true DK2790525T3 (da) | 2017-10-09 |
Family
ID=47324161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK12798302.1T DK2790525T3 (da) | 2011-12-12 | 2012-12-10 | Vegetabilsk baseret hakket kød-alternativ |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US9301539B2 (da) |
| EP (1) | EP2790525B1 (da) |
| CN (1) | CN103987271B (da) |
| AU (1) | AU2012350822B2 (da) |
| BR (1) | BR112014013912B1 (da) |
| CA (1) | CA2858682C (da) |
| CL (1) | CL2014001558A1 (da) |
| DK (1) | DK2790525T3 (da) |
| ES (1) | ES2642367T3 (da) |
| IL (1) | IL232801A (da) |
| IN (1) | IN2014DN04767A (da) |
| MX (1) | MX341964B (da) |
| MY (1) | MY166461A (da) |
| PH (1) | PH12014501188B1 (da) |
| RU (1) | RU2619290C2 (da) |
| SG (1) | SG11201402716XA (da) |
| UA (1) | UA113863C2 (da) |
| WO (1) | WO2013087558A1 (da) |
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. |
| US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
| SG11201808284QA (en) * | 2016-04-14 | 2018-10-30 | 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 |
| KR20210018354A (ko) * | 2018-06-08 | 2021-02-17 | 에멀쥐 아이엔씨 | 진균성 균사체를 성장시키는 방법 및 식용 산물을 만드는 방법 |
| EP3852543A1 (en) * | 2018-09-20 | 2021-07-28 | 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 |
| CN115426897A (zh) * | 2020-03-03 | 2022-12-02 | 日规食品公司 | 食物组合物及其生产和使用方法 |
| 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 |
| WO2023094619A1 (en) | 2021-11-26 | 2023-06-01 | Planted Foods Ag | Method of making a fibrous fungus-containing food product and products thereof |
| 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 |
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- 2012-12-10 ES ES12798302.1T patent/ES2642367T3/es active Active
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| CN103987271B (zh) | 2017-05-31 |
| BR112014013912A8 (pt) | 2017-06-13 |
| AU2012350822B2 (en) | 2016-04-14 |
| CA2858682A1 (en) | 2013-06-20 |
| CN103987271A (zh) | 2014-08-13 |
| NZ625536A (en) | 2016-06-24 |
| PH12014501188A1 (en) | 2014-09-01 |
| BR112014013912A2 (pt) | 2017-06-13 |
| BR112014013912B1 (pt) | 2020-11-03 |
| WO2013087558A1 (en) | 2013-06-20 |
| IN2014DN04767A (da) | 2015-05-22 |
| EP2790525B1 (en) | 2017-07-19 |
| UA113863C2 (xx) | 2017-03-27 |
| MX2014007004A (es) | 2014-09-08 |
| US9301539B2 (en) | 2016-04-05 |
| CA2858682C (en) | 2020-08-18 |
| SG11201402716XA (en) | 2014-06-27 |
| MX341964B (es) | 2016-09-08 |
| CL2014001558A1 (es) | 2014-10-10 |
| RU2014128662A (ru) | 2016-02-10 |
| PH12014501188B1 (en) | 2014-09-01 |
| AU2012350822A1 (en) | 2014-06-19 |
| IL232801A0 (en) | 2014-07-31 |
| IL232801A (en) | 2017-07-31 |
| EP2790525A1 (en) | 2014-10-22 |
| US20140342036A1 (en) | 2014-11-20 |
| ES2642367T3 (es) | 2017-11-16 |
| RU2619290C2 (ru) | 2017-05-15 |
| MY166461A (en) | 2018-06-27 |
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