FI20225463A1 - Förfarande för texturering av baljväxtbaserade livsmedel - Google Patents
Förfarande för texturering av baljväxtbaserade livsmedel Download PDFInfo
- Publication number
- FI20225463A1 FI20225463A1 FI20225463A FI20225463A FI20225463A1 FI 20225463 A1 FI20225463 A1 FI 20225463A1 FI 20225463 A FI20225463 A FI 20225463A FI 20225463 A FI20225463 A FI 20225463A FI 20225463 A1 FI20225463 A1 FI 20225463A1
- Authority
- FI
- Finland
- Prior art keywords
- legume
- product
- heat
- fermented
- hours
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 169
- 235000021374 legumes Nutrition 0.000 title claims abstract description 158
- 230000008569 process Effects 0.000 title claims abstract description 150
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 238000005119 centrifugation Methods 0.000 claims description 49
- 239000000203 mixture Substances 0.000 claims description 44
- 235000013372 meat Nutrition 0.000 claims description 42
- 238000010438 heat treatment Methods 0.000 claims description 36
- 241000233866 Fungi Species 0.000 claims description 31
- 108090000623 proteins and genes Proteins 0.000 claims description 19
- 102000004169 proteins and genes Human genes 0.000 claims description 19
- 240000006677 Vicia faba Species 0.000 claims description 17
- 241000196324 Embryophyta Species 0.000 claims description 16
- 238000012216 screening Methods 0.000 claims description 16
- 150000003926 acrylamides Chemical class 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 229920002678 cellulose Polymers 0.000 claims description 13
- 239000001913 cellulose Substances 0.000 claims description 13
- 239000000416 hydrocolloid Substances 0.000 claims description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims description 11
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 11
- 240000005384 Rhizopus oryzae Species 0.000 claims description 11
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000007781 pre-processing Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 241000228212 Aspergillus Species 0.000 claims description 7
- 241000235546 Rhizopus stolonifer Species 0.000 claims description 5
- PQVHMOLNSYFXIJ-UHFFFAOYSA-N 4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]pyrazole-3-carboxylic acid Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(N1CC2=C(CC1)NN=N2)=O)C(=O)O PQVHMOLNSYFXIJ-UHFFFAOYSA-N 0.000 claims description 4
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 241000235527 Rhizopus Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000000047 product Substances 0.000 description 150
- 238000000855 fermentation Methods 0.000 description 50
- 230000004151 fermentation Effects 0.000 description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 47
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 27
- 235000013312 flour Nutrition 0.000 description 20
- 235000018102 proteins Nutrition 0.000 description 18
- 235000010749 Vicia faba Nutrition 0.000 description 16
- 235000002098 Vicia faba var. major Nutrition 0.000 description 15
- 239000006227 byproduct Substances 0.000 description 11
- 241000219730 Lathyrus aphaca Species 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 239000007787 solid Substances 0.000 description 10
- 239000007795 chemical reaction product Substances 0.000 description 9
- 238000002791 soaking Methods 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 239000007858 starting material Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 7
- 244000205939 Rhizopus oligosporus Species 0.000 description 7
- 235000000471 Rhizopus oligosporus Nutrition 0.000 description 7
- 239000002002 slurry Substances 0.000 description 7
- 230000001133 acceleration Effects 0.000 description 6
- 235000004458 antinutrient Nutrition 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 5
- 235000020993 ground meat Nutrition 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000012805 post-processing Methods 0.000 description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical class OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000010523 Cicer arietinum Nutrition 0.000 description 3
- 244000045195 Cicer arietinum Species 0.000 description 3
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 3
- 244000043158 Lens esculenta Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- -1 for example Substances 0.000 description 3
- 230000002538 fungal effect Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000000380 Nyssa aquatica Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001446467 Mama Species 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021321 essential mineral Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 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
- A23J3/14—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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- 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
- A23J3/225—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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20225463A FI20225463A1 (sv) | 2022-05-27 | 2022-05-27 | Förfarande för texturering av baljväxtbaserade livsmedel |
| PCT/FI2023/050297 WO2023227835A1 (en) | 2022-05-27 | 2023-05-26 | Process for texturizing legume-based food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20225463A FI20225463A1 (sv) | 2022-05-27 | 2022-05-27 | Förfarande för texturering av baljväxtbaserade livsmedel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FI20225463A1 true FI20225463A1 (sv) | 2023-11-28 |
Family
ID=86688491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI20225463A FI20225463A1 (sv) | 2022-05-27 | 2022-05-27 | Förfarande för texturering av baljväxtbaserade livsmedel |
Country Status (2)
| Country | Link |
|---|---|
| FI (1) | FI20225463A1 (sv) |
| WO (1) | WO2023227835A1 (sv) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2340054A1 (fr) | 1976-02-04 | 1977-09-02 | France Minoteries Feves | Procede de fabrication de proteines texturees d'origine vegetale et leur utilisation |
| CA1075968A (en) | 1978-03-01 | 1980-04-22 | Griffith Laboratories | Texturizing legume flours |
| CA1175709A (en) | 1982-12-16 | 1984-10-09 | Terrence J. Maurice | Process for the production of protein fibres |
| GB2526832B (en) | 2014-06-03 | 2016-06-22 | Verso Food Oy | Vicia faba protein food products |
-
2022
- 2022-05-27 FI FI20225463A patent/FI20225463A1/sv unknown
-
2023
- 2023-05-26 WO PCT/FI2023/050297 patent/WO2023227835A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023227835A1 (en) | 2023-11-30 |
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