EP4262425A1 - Procédé de fabrication d'une saucisse à base de plante - Google Patents

Procédé de fabrication d'une saucisse à base de plante

Info

Publication number
EP4262425A1
EP4262425A1 EP21844395.0A EP21844395A EP4262425A1 EP 4262425 A1 EP4262425 A1 EP 4262425A1 EP 21844395 A EP21844395 A EP 21844395A EP 4262425 A1 EP4262425 A1 EP 4262425A1
Authority
EP
European Patent Office
Prior art keywords
flour
phase
fact
process according
sausage
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
EP21844395.0A
Other languages
German (de)
English (en)
Inventor
Alberto MUSACCHIO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Joy Srl
Original Assignee
Joy Srl
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 Joy Srl filed Critical Joy Srl
Publication of EP4262425A1 publication Critical patent/EP4262425A1/fr
Pending legal-status Critical Current

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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

Definitions

  • the present invention relates to a process for making a plant-based sausage.
  • the main aim of the present invention is to devise a process for making a plantbased sausage which will meet consumers’ needs from the nutritional and palatability point of view.
  • one object of the present invention is to devise a process for making a plant-based sausage having the same texture and taste as sausages of animal origin, particularly cured and dried sausages.
  • Another object of the present invention is to devise a process for making a plant-based sausage which allows overcoming the aforementioned drawbacks of the prior art within a simple, rational, easy and effective to use as well as affordable solution.
  • the present invention relates to a process for making a plant-based sausage.
  • plant-based sausage relates to dough consisting of one or more ingredients of vegetable origin placed inside a plant or synthetic casing and free of ingredients and/or components of animal origin.
  • the aforementioned dough comprises a High Moisture Wet Extrusion (HMWE) vegetable extrusion base.
  • HMWE High Moisture Wet Extrusion
  • the plant-based sausage according to the present invention is a vegan sausage.
  • the flour is selected from the list comprising: lentil flour, chickpea flour, bean flour, pea flour, lupine flour, corn flour, almond flour, walnut flour, hazelnut flour, peanut flour, rice flour, soybean flour, quinoa flour, millet flour, tapioca flour, amaranth flour, sunflower flour.
  • the aforementioned vegetable flour has a protein fraction present in a concentration by weight, evaluated with respect to the total weight of the dough, above 15%.
  • the aforementioned vegetable flour has a protein fraction present in a concentration by weight, evaluated with respect to the total weight of the dough, above 40%.
  • protein fraction relates to the concentration by weight of the proteins contained therein.
  • the latter comprises the supply of at least two flours of vegetable origin.
  • the process comprises the supply of three, four, five, etc. flours of vegetable origin.
  • the process comprises a phase of mixing of the vegetable flours with water to obtain dough.
  • the water is present in a concentration by weight, evaluated with respect to the total weight of the dough, comprised between 40% and 70%.
  • the flours and water are fed into a mixer by means of feeding means of the type of a hopper or a screw feeder.
  • the process comprises a phase of extrusion of the dough which is adapted to obtain an extruded preparation, wherein the phase of extrusion is performed at a temperature above 50°C.
  • the phase of extrusion has an increasing temperature comprised between 50°C and 200°C.
  • the phase of extrusion is carried out by means of a food grade extruder, preferably a twin screw extruder.
  • phase of extrusion is carried out by means of an extruder configured in such a way as to allow the extrusion of the dough at gradually increasing temperatures.
  • the process comprises a phase of rolling of the extruded preparation.
  • the phase of rolling comprises a step of cooling the extruded preparation at a temperature of less than 130°C.
  • the step of cooling comprises a temperature comprised between 130°C and 50°C.
  • phase of rolling is carried out by means of a food roller placed, with respect to the direction of forward movement of the extruded preparation, downstream of the extruder.
  • the temperature variation to which the extruded product is subjected from the phase of extrusion to the phase of rolling allows obtaining texture and density similar to those of the preparations of animal origin used for the preparation of sausages.
  • the process comprises a phase of reduction of the extruded preparation into pieces.
  • the phase of reduction into pieces comprises grinding and/or cutting the extruded preparation using machinery commonly used in the meat industry.
  • the process comprises a phase of mixing the extruded preparation with one or more ingredients selected from the list comprising: vegetable fats, synthetic flavors, natural flavors, water, yeast extracts, maltodextrins, thickeners, vegetable fibers, natural and/or synthetic dyes, preservatives, vegetables, freeze-dried vegetables, dehydrated vegetables, spices, salts, stabilizers, enzymes, lactic ferments or other non-gasogenic bacteria.
  • the process comprises a phase of insertion of the extruded preparation into a casing adapted to obtain a sausage.
  • the casing is made at least partly of at least one of: sodium alginate, cellulose, polyamide, or polymers.
  • the casing is free of ingredients and/or components of animal origin.
  • the phase of insertion of the extruded preparation inside the casing is carried out by means of a pusher device.
  • the plant-based sausage according to the present invention is gluten-free.
  • the process according to the invention comprises at least one phase of cooking the sausage, wherein the phase of cooking the sausage is carried out at a temperature comprised between 100°C and 150°C.
  • the sausage has an internal temperature comprised between 70°C and 80°C.
  • internal temperature refers to the temperature corresponding to a central portion of the sausage.
  • the aforementioned phase of cooking is carried out by steaming or immersion cooking.
  • the sausage can be cooked by immersion in water brought to the boiling point or by steaming.
  • the process comprises a phase of curing of the sausage, the phase of curing being carried out by hanging the sausage itself in a closed environment.
  • the process according to the present invention comprises only the phase of curing.
  • the latter preferably comprises a step of drying the sausage.
  • the step of drying is carried out at a temperature comprised between 5 °C and 35 °C at a humidity rate comprised between 50% and 90%.
  • the step of drying has a duration comprised between 2 and 15 days.
  • the phase of curing comprises a step of preserving the sausage.
  • the step of preserving is carried out at a temperature below 20°C.
  • the step of preserving has a duration of more than 15 days.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Le procédé de fabrication d'une saucisse à base de plante comprend les phases suivantes : obtention d'au moins une farine végétale ; mélange de la farine végétale avec de l'eau pour obtenir une pâte ; extrusion de la pâte pour obtenir une préparation extrudée dans laquelle la phase d'extrusion est réalisée à une température supérieure à 50 °C; insertion de la préparation extrudée dans une enveloppe à base de plante pour obtenir une saucisse.
EP21844395.0A 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante Pending EP4262425A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102020000031427A IT202000031427A1 (it) 2020-12-18 2020-12-18 Procedimento per la fabbricazione di un insaccato a base vegetale
PCT/IB2021/061947 WO2022130329A1 (fr) 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante

Publications (1)

Publication Number Publication Date
EP4262425A1 true EP4262425A1 (fr) 2023-10-25

Family

ID=74759415

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21844395.0A Pending EP4262425A1 (fr) 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante

Country Status (3)

Country Link
EP (1) EP4262425A1 (fr)
IT (1) IT202000031427A1 (fr)
WO (1) WO2022130329A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1023931B1 (nl) * 2016-03-09 2017-09-15 Syral Belgium Nv Zeer voedzame eiwitachtige vleesanaloog met een verbeterde textuur en een verlengde houdbaarheid
US11166477B2 (en) * 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
CA3066875A1 (fr) * 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentre de proteines de pois chiche
WO2020092306A1 (fr) * 2018-10-29 2020-05-07 Mycotechnology, Inc. Protéine végétale mycéliée et compositions alimentaires comprenant celle-ci

Also Published As

Publication number Publication date
IT202000031427A1 (it) 2022-06-18
WO2022130329A1 (fr) 2022-06-23

Similar Documents

Publication Publication Date Title
Alam et al. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
US11666069B2 (en) Proteinaceous meat analogue having an improved texture and an extended shelf-life
Kraugerud et al. Physical properties of extruded fish feed with inclusion of different plant (legumes, oilseeds, or cereals) meals
US10477882B1 (en) Vegan meat replacement food product
Adejumo et al. Quality attributes of yam flour (Elubo) as affected by blanching water temperature and soaking time
CN109152388A (zh) 具有改善的质地和延长的保质期的高营养蛋白质肉类似物
CN115768274A (zh) 酵母作为原料用于动物产物替代品
WO2017076815A1 (fr) Pâtes alimentaires sans gluten comprenant des protéines de graines de brassicaceae
Kamble et al. Development and evaluation of cooking properties of instant noodles incorporated with drumstick leaf powder and defatted soybean flour
KR101408051B1 (ko) 육류가 함유된 국수 및 이의 제조방법
EP4262425A1 (fr) Procédé de fabrication d'une saucisse à base de plante
Indriani et al. Effect of subtitution of texturized vegetable protein using tempeh towards nutrional and textural quality of plant-based nuggets
WO2014092715A1 (fr) Procédé de préparation d'une composition alimentaire
KR101875177B1 (ko) 식감이 개선된 재구성 건조육 및 그의 제조방법
CN113080376A (zh) 方便营养型谷物粥及其制备方法
Sharma et al. Product characteristics and storage stability of millet-cowpea extruded snacks
Sharma et al. Utilization of green plantain and soy chunk for the development of restructured chicken meat blocks
Chand et al. Utilization of spent hen meat in improving the physicochemical and sensory qualities of dried ready-to-fry chicken meat based chips
KR20050080955A (ko) 쌀, 고기, 야채혼합 입자성형 즉석미식의 제조방법

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20230713

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)