JP6382250B2 - 組織状蛋白素材の製造方法 - Google Patents

組織状蛋白素材の製造方法 Download PDF

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Publication number
JP6382250B2
JP6382250B2 JP2016063718A JP2016063718A JP6382250B2 JP 6382250 B2 JP6382250 B2 JP 6382250B2 JP 2016063718 A JP2016063718 A JP 2016063718A JP 2016063718 A JP2016063718 A JP 2016063718A JP 6382250 B2 JP6382250 B2 JP 6382250B2
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Japan
Prior art keywords
protein material
textured
meat
textured protein
cutting blade
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Application number
JP2016063718A
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English (en)
Japanese (ja)
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JP2017175943A5 (enExample
JP2017175943A (ja
Inventor
みのり 村田
みのり 村田
和樹 吉田
和樹 吉田
次朗 瀬戸
次朗 瀬戸
智子 南部
智子 南部
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Nissin Foods Holdings Co Ltd
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Nissin Foods Holdings Co Ltd
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
Priority to JP2016063718A priority Critical patent/JP6382250B2/ja
Application filed by Nissin Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Priority to HK19101433.2A priority patent/HK1258953B/zh
Priority to HUE17773755A priority patent/HUE051940T2/hu
Priority to CN201780029280.0A priority patent/CN109152390B/zh
Priority to EP17773755.8A priority patent/EP3437482B1/en
Priority to BR112018069815A priority patent/BR112018069815B8/pt
Priority to PCT/JP2017/005294 priority patent/WO2017169207A1/ja
Priority to US16/082,455 priority patent/US11224236B2/en
Publication of JP2017175943A publication Critical patent/JP2017175943A/ja
Publication of JP2017175943A5 publication Critical patent/JP2017175943A5/ja
Application granted granted Critical
Publication of JP6382250B2 publication Critical patent/JP6382250B2/ja
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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
    • A23J3/16—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
    • A23J3/14—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
    • A23J3/22—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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5486—Wheat protein, gluten
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5488—Soybean protein
    • 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
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
JP2016063718A 2016-03-28 2016-03-28 組織状蛋白素材の製造方法 Active JP6382250B2 (ja)

Priority Applications (8)

Application Number Priority Date Filing Date Title
JP2016063718A JP6382250B2 (ja) 2016-03-28 2016-03-28 組織状蛋白素材の製造方法
HUE17773755A HUE051940T2 (hu) 2016-03-28 2017-02-14 Eljárás texturált protein elõállítására
CN201780029280.0A CN109152390B (zh) 2016-03-28 2017-02-14 组织状蛋白材料的制造方法
EP17773755.8A EP3437482B1 (en) 2016-03-28 2017-02-14 Method for producing textured protein material
HK19101433.2A HK1258953B (zh) 2016-03-28 2017-02-14 组织状蛋白材料的制造方法
BR112018069815A BR112018069815B8 (pt) 2016-03-28 2017-02-14 Método para produção de material proteico texturizado e de um produto alimentar processado proteico seco semelhante a carne para um produto alimentar instantâneo
PCT/JP2017/005294 WO2017169207A1 (ja) 2016-03-28 2017-02-14 組織状蛋白素材の製造方法
US16/082,455 US11224236B2 (en) 2016-03-28 2017-02-14 Method for producing textured protein material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2016063718A JP6382250B2 (ja) 2016-03-28 2016-03-28 組織状蛋白素材の製造方法

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2018144828A Division JP2018164459A (ja) 2018-08-01 2018-08-01 組織状蛋白素材の製造方法

Publications (3)

Publication Number Publication Date
JP2017175943A JP2017175943A (ja) 2017-10-05
JP2017175943A5 JP2017175943A5 (enExample) 2018-08-16
JP6382250B2 true JP6382250B2 (ja) 2018-08-29

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JP2016063718A Active JP6382250B2 (ja) 2016-03-28 2016-03-28 組織状蛋白素材の製造方法

Country Status (7)

Country Link
US (1) US11224236B2 (enExample)
EP (1) EP3437482B1 (enExample)
JP (1) JP6382250B2 (enExample)
CN (1) CN109152390B (enExample)
BR (1) BR112018069815B8 (enExample)
HU (1) HUE051940T2 (enExample)
WO (1) WO2017169207A1 (enExample)

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US10831465B2 (en) 2016-02-12 2020-11-10 Nutanix, Inc. Virtualized file server distribution across clusters
JP6965172B2 (ja) * 2018-02-06 2021-11-10 日清食品ホールディングス株式会社 組織状蛋白素材の製造方法
WO2019191809A1 (en) * 2018-04-04 2019-10-10 ProForm Innovation Pty Limited Shredding device for textured protein foodstuff
CN113710098A (zh) * 2019-04-10 2021-11-26 雀巢产品有限公司 仿肉制品和仿肉制品挤出装置和方法
JP6844736B1 (ja) * 2020-07-13 2021-03-17 不二製油株式会社 組織状蛋白素材の製造方法及び組織状蛋白素材
WO2022157584A2 (en) * 2021-01-20 2022-07-28 Bevo, Biotehnološke Rešitve D.O.O. Method of producing a meat analogue
GB2605746A (en) * 2021-01-20 2022-10-19 Bevo Biotehnoloske Resitve D O O Method of producing a meat analogue
US12004539B2 (en) * 2022-01-31 2024-06-11 The Livekindly Company Switzerland GmbH Methods for creating of high fibrousness, high moisture extrudates
JPWO2023171303A1 (enExample) * 2022-03-11 2023-09-14
WO2023171304A1 (ja) * 2022-03-11 2023-09-14 富士フイルム株式会社 タンパク質食品素材の製造方法及びタンパク質食品素材
GB2619351A (en) 2022-06-02 2023-12-06 Plant Meat Ltd Meat analogues

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Also Published As

Publication number Publication date
BR112018069815B1 (pt) 2022-06-07
EP3437482A1 (en) 2019-02-06
HK1258953A1 (zh) 2019-11-22
US20190082716A1 (en) 2019-03-21
BR112018069815A2 (pt) 2019-01-29
CN109152390A (zh) 2019-01-04
HUE051940T2 (hu) 2021-03-29
BR112018069815B8 (pt) 2022-09-20
US11224236B2 (en) 2022-01-18
WO2017169207A1 (ja) 2017-10-05
EP3437482A4 (en) 2019-08-21
EP3437482B1 (en) 2020-08-19
JP2017175943A (ja) 2017-10-05
CN109152390B (zh) 2020-05-12

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