JP6623155B2 - 植物性タンパク質を含有する新規の非アレルギー性のスナック - Google Patents
植物性タンパク質を含有する新規の非アレルギー性のスナック Download PDFInfo
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- 229940055726 pantothenic acid Drugs 0.000 description 1
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- 239000011713 pantothenic acid Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000019175 phylloquinone Nutrition 0.000 description 1
- 239000011772 phylloquinone Substances 0.000 description 1
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 1
- 229960001898 phytomenadione Drugs 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
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- 238000004663 powder metallurgy Methods 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
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- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012719 thermal polymerization Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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- 229940100445 wheat starch Drugs 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
-
- 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
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
急速に(2時間以前に)起こる。アレルギー患者は、以下の症状の1つまたは複数を示す:痒み、皮膚発疹、顔、眼、口唇の腫れ、顔面紅潮、口内の疼き、咽喉痛、嚥下または発話困難、くしゃみ、風邪、呼吸困難、喘鳴、喘息発作、胃痛、嘔吐、下痢、刺激感受性を伴う動揺、不安または離脱症状、虚弱、気分がすぐれない感情、目眩、意識消失、心拍数増加、血圧低下。
含有し、この割合は、前記製品を調製するレシピで使用される成分の総重量に対して表される。
−植物性タンパク質または植物性タンパク質混合物を、好ましくは少なくとも1つの香味料との混合物として含む粉末状組成物を調製する工程と;
−プレス機のマトリックスに前記混合物を充填する工程と;
−パンチを用いて(ロードして)混合物を直接圧縮する工程と;
−圧縮をもたらすパンチを引き出す(アンロードする)工程と;
−タブレットを取り出す工程と;
−任意選択により、前記タブレットをハードスウィートコーティングまたはフィルムコーティングプロセスにかける工程。
−根:ニンジン、アメリカボウフウ、キャッサバ、コンニャク、
−根茎:ジャガイモ、キクイモ、チョウロギ、サツマイモ、
−茎の基部(より具体的には胚軸):コールラビ、根用セロリ、
−根および胚軸を併せて:ビート、ダイコン。
−「滑らかなエンドウ」、および「しわが寄ったエンドウ」の全品種、ならびに
−「滑らかなエンドウ」、および「しわが寄ったエンドウ」の全変異体品種であって、概して意図される用途(ヒト食用、飼料および/または他の用途)を問わない品種。
異体」、「rb変異体」、「rug 3変異体」、「rug 4変異体」、「rug 5変異体」および「lam変異体」として知られるものである。
−1%〜8%、好ましくは1.5%〜4%、さらにより優先的には1.5%〜3%の、100000Daを超えるタンパク質、
−20%〜55%、好ましくは25%〜55%の、15000Daを超え、最大でも100000Daのタンパク質、
−15%〜30%の、5000Daを超え、最大でも15000Daのタンパク質、
−25%〜55%、好ましくは25%〜50%、さらにより優先的には25%〜45%の、最大でも5000Daのタンパク質。
−植物性タンパク質、特にエンドウタンパク質の濃縮物は、総タンパク質含有量が乾燥量基準で60%〜75%であると記載され、
−植物性タンパク質、特にエンドウタンパク質の単離物は、総タンパク質含有量が乾燥量基準で90%〜95%であると記載され、
窒素含有量は、ケルダール法によって測定され、タンパク質含有量は、乾燥産物の割合として表される窒素含有量に係数6.25を乗じることによって得られる。
合わせた酵素による処理となり、任意選択により、依然として活性のある酵素を不活性化することが意図される熱処理が続く。得られた溶液は続いて、1つまたは複数の膜を通して濾過されてよく、不溶性の化合物、場合によっては残留酵素および高分子量のペプチド(10000ダルトンを超える)が分離される。
び/または味を変更するものである。これは、以下のカテゴリーに由来する、または以下からなる:香味物質、香味調製物、熱処理によって得られる風味付け、スモークフレーバー、香味料前駆体もしくは他の香味料、またはそれらの混合物。
定されている:
−乾燥野菜等の、ほとんどの精製されてない野菜食品中に存在するカプセル化澱粉(encapsulated starch)であって、酵素にアクセス不可能な澱粉(RS1)。
−バナナまたはジャガイモ等のある種の生の食品の粒状澱粉、およびアミロースが豊富な澱粉(RS2)
−調理されてから冷蔵または冷凍された食品中に見出される老化澱粉(RS3)
−特にエーテル化またはエステル化澱粉等の、化工澱粉(RS4)。
06128B1号明細書に記載されるものと同一の具体的なマルトデキストリンを意味することが意図される。このBMDは、代謝および腸内バランスに有益な不消化繊維の源の典型となるという利点がある。
−15%〜50%、優先的には22%〜45%、より優先的には20%〜40%、さらにより優先的には25%〜35%の1−6−グルコシド結合、
−20%未満、優先的には2%〜20%、より優先的には2.5%〜15%、さらにより優先的には3.5%〜10%の還元糖含有量、
−5未満、優先的には1〜4、より優先的には1.5〜3の多分散性インデックス、および
−4500g/mol未満、優先的には400〜4500g/mol、より優先的には500〜3000g/mol、より優先的には700〜2800g/mol、さらにより優先的には1000〜2600g/molの数平均分子量Mn。
パク質の組成物を15%〜50%、そして微細藻類粉を15%〜50%含む。
よって得られる製品を意味する。特に、ポリオールは、ソルビトール、キシリトール、エリトリトール、マルチトール、イソマルト、イソマルチトール、ラクチトール、アルファ−D−グルコピラノシル−1,6−ソルビトール(=1,6−GPS)、アルファ−D−グルコピラノシル−1,1−マンニトール(=1,1−GPM)、アルファ−D−グルコピラノシル−1,1−ソルビトール(=1,1−GPS)、およびそれらのあらゆる混合物を含む群から、好ましくはマルチトール、キシリトール、ソルビトール型20/60、イソマルト型M、またはエリトリトールから選択される。
取り出す。
−プレス機のマトリックスに前記混合物を充填する工程と;
−パンチを用いて(ロードして)混合物を直接圧縮する工程と;
−圧縮をもたらすパンチを引き出す(アンロードする)工程と;
−タブレットを取り出す工程と;
−任意選択により、前記タブレットをハードスウィートコーティングまたはフィルムコーティングプロセスにかける工程。
−水とのタンパク質の相互作用をまとめた水和性:これは、吸収、保持、濡れ性、膨張、凝集性、分散、粘性等の性質を包含する
−タンパク質−タンパク質相互作用の性質をまとめた構造特性:これは、沈殿、凝固、ゲル化等の現象を包含する
−液相または気相における他の極性構造または非極性構造とのタンパク質の相互作用の性質をまとめた表面特性:これは、乳化、発泡等の性質を包含する。
用いたレシピ
−ステアリン酸マグネシウムを除く全ての成分を5分間一緒に混合。
−ステアリン酸マグネシウムを加えて、全てを5分間再混合。
−本発明による製品を得るために、矩形のパンチによる交互打錠機を使用。
用いたレシピ
−ステアリン酸マグネシウムを除く全ての成分を5分間一緒に混合。
−ステアリン酸マグネシウムを加えて、全てを5分間再混合。
−本発明に従う製品を得るために、矩形のパンチによる交互打錠機を使用。
上記の実施例1および実施例2に従って得た製品を、20人で構成される審査員団が試食した。全体的な最終の等級は、味に関して、そして食感に関して、双方ともに非常に良好であった。それらの食感は、ピーナッツと類似している、即ち、噛んだときにカリカリとして、小片に崩壊すると判断された。
実施例2に従って得たスナックのアミノ酸組成を、当業者に周知の測定方法に従って測定した。アミノ酸を、酸の加水分解(HCl 6mol/l−24h)によってタンパク質から解放する;その後、種々のクロマトグラフィ法(TLC、HPLC、イオン交換カラムによる「オートアナライザ」)によってアッセイすることができる。
実施例Aおよび実施例Bは、エンドウタンパク質およびコムギタンパク質の混合物を含有する本発明に従うスナックに関する。
満足がいくと判断された。
Claims (19)
- 食品を調製する方法であって、
−エンドウタンパク質を含む粉末状組成物を調製する工程と;
−プレス機のマトリックスに前記混合物を充填する工程と;
−パンチを用いて前記混合物を直接圧縮する工程と;
−前記圧縮をもたらす前記パンチを引き出す工程と;
−タブレットを取り出す工程と;
−任意選択により、前記タブレットをハードスウィートコーティングまたはフィルムコーティングプロセスにかける工程と
を含むことを特徴とする方法。 - 前記食品は、エンドウタンパク質の組成物を少なくとも15%含有し、この割合は、前記食品を調製するためのレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1に記載の方法。
- 前記食品は、エンドウタンパク質の組成物を少なくとも20%含有し、この割合は、前記製品を調製するためのレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1に記載の方法。
- 前記食品は、エンドウタンパク質の組成物を少なくとも50%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1に記載の方法。
- 前記食品は、エンドウタンパク質の組成物を少なくとも60%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1に記載の方法。
- 前記食品は、エンドウタンパク質の組成物を少なくとも70%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、
請求項1に記載の方法。 - 前記食品は、エンドウタンパク質の組成物を少なくとも75%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1に記載の方法。
- 前記食品は、水溶性植物繊維を15%〜50%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1〜7のいずれか一項に記載の方法。
- 前記水溶性植物繊維は、油性植物もしくはタンパク質産生植物に由来する、フルクトオリゴ糖(FOS)およびイヌリンを含むフルクタン、グルコオリゴ糖(GOS)、イソマルトオリゴ糖(IMO)、トランス−ガラクトオリゴ糖(TOS)、ピロデキストリン、ポリデキストロース、分岐マルトデキストリン、不消化デキストリン、ならびに水溶性オリゴ糖、またはそれらの混合物から選択されることを特徴とする、請求項1〜8のいずれか一項に記載の方法。
- 前記水溶性植物繊維は、分岐マルトデキストリンであることを特徴とする、請求項8または請求項9に記載の方法。
- 前記食品は、微細藻類粉を15%〜50%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1〜10のいずれか一項に記載の方法。
- 前記微細藻類粉は、クロレラ(Chlorella)属の微細藻類粉であることを特徴とする、請求項11に記載の方法。
- 前記微細藻類粉は、クロレラ・プロトセコイデス(Chlorella protothecoides)種の微細藻類粉であることを特徴とする、請求項12に記載の方法。
- 前記食品は少なくとも1つのポリオールを1%〜15%含有することを特徴とする、請求項1〜13のいずれか一項に記載の方法。
- 前記ポリオールはソルビトールであることを特徴とする、請求項14に記載の方法。
- 前記食品は、ピーナツ香味料を1%〜10%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1〜15のいずれか一項に記載の方法。
- 前記食品は、ハードスウィートコーティングおよびフィルムコーティングから選択される最終処理を受けることを特徴とする、請求項1〜16のいずれか一項に記載の方法。
- 前記食品は、ピーナツ香味料を2%〜6%含有し、この割合は、前記食品を調製するレシピで使用される成分の総重量に対して表されることを特徴とする、請求項1〜17のいずれか一項に記載の方法。
- ピーナッツの代替品としての、請求項1〜18のいずれか一項に記載の方法から得られる食品の使用。
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FR1361360A FR3013186B1 (fr) | 2013-11-19 | 2013-11-19 | Nouveaux snacks non allergenes contenant des proteines vegetales |
FR1361360 | 2013-11-19 | ||
PCT/FR2014/052963 WO2015075378A1 (fr) | 2013-11-19 | 2014-11-19 | Nouveaux snacks non allergenes contenant des proteines vegetales |
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EP (1) | EP3071054B1 (ja) |
JP (1) | JP6623155B2 (ja) |
CN (1) | CN105682479A (ja) |
CA (1) | CA2929948A1 (ja) |
FR (1) | FR3013186B1 (ja) |
RU (1) | RU2692654C2 (ja) |
WO (1) | WO2015075378A1 (ja) |
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GB2558673B (en) * | 2017-01-17 | 2019-05-01 | Nueber Food Ltd | Baked food product |
US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
US11102998B1 (en) | 2017-08-25 | 2021-08-31 | The Hershey Company | Binders and methods of making and using the same |
FR3076982B1 (fr) * | 2018-01-23 | 2021-09-10 | Laboratoires Gilbert | Hydrolysat proteique de fabacees comme source proteique hypoallergenique dans des compositions alimentaires |
FR3086507B1 (fr) * | 2018-09-27 | 2021-08-27 | Roquette Freres | Chocolat enrichi en proteines et son procede de preparation |
CN110679951A (zh) * | 2019-11-13 | 2020-01-14 | 江西沐恩堂生物科技有限公司 | 一种食用地龙蛋白营养产品 |
CN112544777A (zh) * | 2020-12-11 | 2021-03-26 | 良品铺子股份有限公司 | 一种植物基手撕牛肉条及其制备方法 |
US11839225B2 (en) | 2021-07-14 | 2023-12-12 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
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FR2786775B1 (fr) | 1998-12-04 | 2001-02-16 | Roquette Freres | Maltodextrines branchees et leur procede de preparation |
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-
2013
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- 2014-11-19 EP EP14814930.5A patent/EP3071054B1/fr active Active
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RU2016120706A (ru) | 2017-11-30 |
FR3013186B1 (fr) | 2019-07-19 |
CA2929948A1 (fr) | 2015-05-28 |
RU2016120706A3 (ja) | 2018-07-05 |
FR3013186A1 (fr) | 2015-05-22 |
JP2016537004A (ja) | 2016-12-01 |
EP3071054B1 (fr) | 2021-06-30 |
CN105682479A (zh) | 2016-06-15 |
US20160295897A1 (en) | 2016-10-13 |
EP3071054A1 (fr) | 2016-09-28 |
RU2692654C2 (ru) | 2019-06-25 |
WO2015075378A1 (fr) | 2015-05-28 |
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