HRP20230367T1 - Zamjena za meso na bazi mliječnih proteina - Google Patents
Zamjena za meso na bazi mliječnih proteina Download PDFInfo
- Publication number
- HRP20230367T1 HRP20230367T1 HRP20230367TT HRP20230367T HRP20230367T1 HR P20230367 T1 HRP20230367 T1 HR P20230367T1 HR P20230367T T HRP20230367T T HR P20230367TT HR P20230367 T HRP20230367 T HR P20230367T HR P20230367 T1 HRP20230367 T1 HR P20230367T1
- Authority
- HR
- Croatia
- Prior art keywords
- milk
- subjecting
- process according
- temperature
- protein based
- Prior art date
Links
- 102000014171 Milk Proteins Human genes 0.000 title 1
- 108010011756 Milk Proteins Proteins 0.000 title 1
- 235000013372 meat Nutrition 0.000 title 1
- 235000021239 milk protein Nutrition 0.000 title 1
- 239000007788 liquid Substances 0.000 claims 4
- 238000000034 method Methods 0.000 claims 4
- 235000013336 milk Nutrition 0.000 claims 4
- 239000008267 milk Substances 0.000 claims 4
- 210000004080 milk Anatomy 0.000 claims 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 3
- 229940072056 alginate Drugs 0.000 claims 3
- 235000010443 alginic acid Nutrition 0.000 claims 3
- 229920000615 alginic acid Polymers 0.000 claims 3
- 239000005018 casein Substances 0.000 claims 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 2
- 235000021240 caseins Nutrition 0.000 claims 2
- 238000001471 micro-filtration Methods 0.000 claims 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 229910001424 calcium ion Inorganic materials 0.000 claims 1
- 235000020247 cow milk Nutrition 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 235000020251 goat milk Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000012465 retentate Substances 0.000 claims 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
- A23J3/22—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
- A23J3/04—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
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
- A23J3/285—Texturising casein using coagulation from or in a bath
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/19—Dairy 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Claims (5)
1. Postupak za pripremu vlaknastog pripravka osiguravanjem tekućine na bazi mlijeka koja sadrži kazein odabrane iz skupine koja se sastoji od otopljenog kazeinskog praha dobivenog podvrgavanjem mlijeka mikrofiltraciji, retentata dobivenog podvrgavanjem mlijeka mikrofiltraciji, i njihovih mješavina, podvrgavanjem navedene tekućine koraku obrade koji se sastoji od povećanja njezine temperature na 60°C do 95°C, i povećanja njezinog pH na vrijednost od 7 do 9, prije dodavanja alginata, dodavanja alginata tako da se formira tekuća masa, i kontaktiranja tekuće mase s vodenom otopinom koja sadrži kalcijeve ione tako da se formiraju vlakna.
2. Postupak prema zahtjevu 1, sadrži povećanje temperature na 80°C do 90°C.
3. Postupak prema zahtjevu 1 ili 2, naznačen time što je povećanje pH na 7.0 do 8.0, kao što je 7.2 do 7.4.
4. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time što se temperatura održava na ili iznad 60°C kada se dodaje alginat.
5. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time što je mlijeko kravlje mlijeko ili kozje mlijeko.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP21158351.3A EP4046496B1 (en) | 2021-02-22 | 2021-02-22 | Milk-protein based meat substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20230367T1 true HRP20230367T1 (hr) | 2023-07-07 |
Family
ID=74673046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20230367TT HRP20230367T1 (hr) | 2021-02-22 | 2021-02-22 | Zamjena za meso na bazi mliječnih proteina |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20240081367A1 (hr) |
| EP (2) | EP4046496B1 (hr) |
| CN (1) | CN117136007A (hr) |
| AU (1) | AU2022222446A1 (hr) |
| CA (1) | CA3209200A1 (hr) |
| DK (1) | DK4046496T3 (hr) |
| ES (1) | ES2942664T3 (hr) |
| FI (1) | FI4046496T3 (hr) |
| HR (1) | HRP20230367T1 (hr) |
| HU (1) | HUE061935T2 (hr) |
| PL (1) | PL4046496T3 (hr) |
| PT (1) | PT4046496T (hr) |
| WO (1) | WO2022177439A1 (hr) |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU301014A1 (ru) * | 1970-04-24 | 1974-01-15 | Ордена Ленина Ститут элементоорганнческих соедипеиий СССР | Способ приготовления продуктов, имитирующих л1ясопродукты |
| EP0174192A3 (en) * | 1984-09-05 | 1987-04-22 | Minaminihion Rakuno Kyodo Kabushiki Kaisha | Process for preparing heat resistant milk protein having good processability and/or acid - and base-resistance, and a food product containing such protein |
| NL1019816C1 (nl) | 2002-01-22 | 2003-07-23 | Adriaan Cornelis Kweldam | Kaasmelkeiwit vezel, met een nieuwe eigenschap, gebakken kaasvlees smelt niet, kaas wel. |
| AU2008200828B8 (en) * | 2002-01-22 | 2009-01-08 | Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh | Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product |
| NL1023907C2 (nl) | 2003-07-11 | 2005-01-12 | Nug Nahrungs & Genussmittel | Werkwijze voor het bereiden van een vezels omvattend voedingsproduct op eiwitbasis alsmede verkregen vezels omvattend voedingsproduct. |
| NL1023906C2 (nl) | 2003-07-11 | 2005-01-12 | Nug Nahrungs & Genussmittel | Vezels omvattend voedingsproduct, werkwijze voor het bereiden van een dergelijk voedingsproduct alsmede toepassing daarvan. |
| NL1026392C2 (nl) | 2004-06-11 | 2005-12-14 | Nug Nahrungs & Genussmittel | Vezels omvattend vleesvervangingsproduct en werkwijze voor de bereiding daarvan. |
| EP1759593A1 (en) * | 2005-09-06 | 2007-03-07 | Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh | Minced meat analogue and method of preparing such product |
| DE102013000955A1 (de) | 2013-01-21 | 2014-07-24 | Rovita Gmbh | Verfahren zur Herstellung von Fleischersatzprodukten |
| JP6131882B2 (ja) * | 2014-03-04 | 2017-05-24 | ブラザー工業株式会社 | 液体吐出装置 |
| FI128930B (en) * | 2016-12-22 | 2021-03-31 | Valio Oy | Plant-based protein product and method for its preparation |
| US11337435B2 (en) * | 2019-04-12 | 2022-05-24 | Land O'lakes, Inc. | Product and method of producing dairy products comprising dairy-derived emulsifying salts |
| EP3965582A1 (en) * | 2019-05-08 | 2022-03-16 | Dairy Protein Cooperation Food B.V. | Method of removing spores from raw goat milk, process for preparing purified goat milk, goat milk accordingly produced and its use and cheese making method |
-
2021
- 2021-02-22 ES ES21158351T patent/ES2942664T3/es active Active
- 2021-02-22 HR HRP20230367TT patent/HRP20230367T1/hr unknown
- 2021-02-22 DK DK21158351.3T patent/DK4046496T3/da active
- 2021-02-22 PT PT211583513T patent/PT4046496T/pt unknown
- 2021-02-22 EP EP21158351.3A patent/EP4046496B1/en active Active
- 2021-02-22 HU HUE21158351A patent/HUE061935T2/hu unknown
- 2021-02-22 PL PL21158351.3T patent/PL4046496T3/pl unknown
- 2021-02-22 FI FIEP21158351.3T patent/FI4046496T3/fi active
-
2022
- 2022-02-22 AU AU2022222446A patent/AU2022222446A1/en active Pending
- 2022-02-22 CA CA3209200A patent/CA3209200A1/en active Pending
- 2022-02-22 WO PCT/NL2022/050098 patent/WO2022177439A1/en active Application Filing
- 2022-02-22 US US18/547,255 patent/US20240081367A1/en active Pending
- 2022-02-22 EP EP22709418.2A patent/EP4294195A1/en active Pending
- 2022-02-22 CN CN202280028264.0A patent/CN117136007A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP4046496A1 (en) | 2022-08-24 |
| FI4046496T3 (fi) | 2023-04-25 |
| PL4046496T3 (pl) | 2023-06-12 |
| CA3209200A1 (en) | 2022-08-25 |
| AU2022222446A1 (en) | 2023-09-14 |
| ES2942664T3 (es) | 2023-06-05 |
| CN117136007A (zh) | 2023-11-28 |
| DK4046496T3 (da) | 2023-04-24 |
| EP4294195A1 (en) | 2023-12-27 |
| EP4046496B1 (en) | 2023-01-18 |
| WO2022177439A1 (en) | 2022-08-25 |
| US20240081367A1 (en) | 2024-03-14 |
| PT4046496T (pt) | 2023-04-21 |
| HUE061935T2 (hu) | 2023-09-28 |
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