JPWO2022209898A1 - - Google Patents

Info

Publication number
JPWO2022209898A1
JPWO2022209898A1 JP2023510911A JP2023510911A JPWO2022209898A1 JP WO2022209898 A1 JPWO2022209898 A1 JP WO2022209898A1 JP 2023510911 A JP2023510911 A JP 2023510911A JP 2023510911 A JP2023510911 A JP 2023510911A JP WO2022209898 A1 JPWO2022209898 A1 JP WO2022209898A1
Authority
JP
Japan
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
JP2023510911A
Other languages
Japanese (ja)
Other versions
JPWO2022209898A5 (https=
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 filed Critical
Publication of JPWO2022209898A1 publication Critical patent/JPWO2022209898A1/ja
Publication of JPWO2022209898A5 publication Critical patent/JPWO2022209898A5/ja
Priority to JP2025244082A priority Critical patent/JP2026026431A/ja
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
    • 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • 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)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
JP2023510911A 2021-03-30 2022-03-16 Pending JPWO2022209898A1 (https=)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2025244082A JP2026026431A (ja) 2021-03-30 2025-12-10 組織状植物性蛋白素材及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021057016 2021-03-30
PCT/JP2022/011893 WO2022209898A1 (ja) 2021-03-30 2022-03-16 組織状植物性蛋白素材及びその製造方法

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2025244082A Division JP2026026431A (ja) 2021-03-30 2025-12-10 組織状植物性蛋白素材及びその製造方法

Publications (2)

Publication Number Publication Date
JPWO2022209898A1 true JPWO2022209898A1 (https=) 2022-10-06
JPWO2022209898A5 JPWO2022209898A5 (https=) 2025-02-28

Family

ID=83459023

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2023510911A Pending JPWO2022209898A1 (https=) 2021-03-30 2022-03-16
JP2025244082A Pending JP2026026431A (ja) 2021-03-30 2025-12-10 組織状植物性蛋白素材及びその製造方法

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2025244082A Pending JP2026026431A (ja) 2021-03-30 2025-12-10 組織状植物性蛋白素材及びその製造方法

Country Status (9)

Country Link
US (1) US20240156128A1 (https=)
EP (1) EP4316259A1 (https=)
JP (2) JPWO2022209898A1 (https=)
KR (1) KR20230162780A (https=)
CN (1) CN117062536A (https=)
AU (1) AU2022247927A1 (https=)
CA (1) CA3212766A1 (https=)
TW (1) TW202241270A (https=)
WO (1) WO2022209898A1 (https=)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999062347A1 (en) * 1998-05-29 1999-12-09 Kyowa Hakko Kogyo Co., Ltd. Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste
WO2013031335A1 (ja) * 2011-08-31 2013-03-07 株式会社Ｊ－オイルミルズ 油中水型油脂組成物及びその製造方法
WO2015190142A1 (ja) * 2014-06-10 2015-12-17 不二製油グループ本社株式会社 肉様食感の強い組織状大豆蛋白質素材
WO2017014253A1 (ja) * 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
JP2017509349A (ja) * 2014-03-31 2017-04-06 インポッシブル フーズ インコーポレイテッド ひき肉レプリカ
JP2020156343A (ja) * 2019-03-25 2020-10-01 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3479342B2 (ja) 1994-06-07 2003-12-15 ニッカウヰスキー株式会社 γ−ドデカラクトン及びγ−デカラクトンを含有する液体組成物の製造方法
JP4020444B2 (ja) * 1996-01-05 2007-12-12 ニッカウヰスキー株式会社 γ−ラクトンを含有する液体組成物の製造方法
JP4797893B2 (ja) * 2006-09-08 2011-10-19 味の素株式会社 畜肉及び魚肉を使用しないハンバーグ様食品の製造方法
JPWO2009113655A1 (ja) * 2008-03-13 2011-07-21 日清オイリオグループ株式会社 全脂大豆粉含有組成物、及び卵代替組成物
JP5794373B1 (ja) 2014-10-28 2015-10-14 不二製油株式会社 肉様食感の強い組織状大豆蛋白質素材
JP2015231350A (ja) * 2014-06-10 2015-12-24 不二製油グループ本社株式会社 肉様食感の強い組織状大豆蛋白質素材
US11166477B2 (en) * 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
MX2022001276A (es) * 2019-07-31 2022-05-03 Sodima Proteina vegetal modulada.
US20250261673A1 (en) * 2020-09-17 2025-08-21 International Flavors & Fragrances, Inc. Natural lactones and hydroxy fatty acids and methods of making same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999062347A1 (en) * 1998-05-29 1999-12-09 Kyowa Hakko Kogyo Co., Ltd. Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste
WO2013031335A1 (ja) * 2011-08-31 2013-03-07 株式会社Ｊ－オイルミルズ 油中水型油脂組成物及びその製造方法
JP2017509349A (ja) * 2014-03-31 2017-04-06 インポッシブル フーズ インコーポレイテッド ひき肉レプリカ
WO2015190142A1 (ja) * 2014-06-10 2015-12-17 不二製油グループ本社株式会社 肉様食感の強い組織状大豆蛋白質素材
WO2017014253A1 (ja) * 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
JP2020156343A (ja) * 2019-03-25 2020-10-01 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
クックパッド [オンライン], 2008.04.26 [取得日 2026.04.08], 取得先<HTTPS://COOKPAD.COM/JP/RECIPES/175, JPN6026014699, ISSN: 0005837451 *
入江正和: "和牛肉における脂肪質と食味性", 日本畜産学会報, vol. 92, no. 1, JPN6022020678, 25 February 2021 (2021-02-25), pages 1 - 16, ISSN: 0005553017 *
楽天レシピ [オンライン], 2020.02.24 [取得日 2026.04.08], 取得先<HTTPS://RECIPE.RAKUTEN.CO.JP/RECIPE/, JPN6026014700, ISSN: 0005837452 *

Also Published As

Publication number Publication date
WO2022209898A1 (ja) 2022-10-06
US20240156128A1 (en) 2024-05-16
TW202241270A (zh) 2022-11-01
KR20230162780A (ko) 2023-11-28
AU2022247927A1 (en) 2023-10-05
CA3212766A1 (en) 2022-10-06
JP2026026431A (ja) 2026-02-16
EP4316259A1 (en) 2024-02-07
CN117062536A (zh) 2023-11-14

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