JPWO2023085316A1 - - Google Patents
Info
- Publication number
- JPWO2023085316A1 JPWO2023085316A1 JP2023559864A JP2023559864A JPWO2023085316A1 JP WO2023085316 A1 JPWO2023085316 A1 JP WO2023085316A1 JP 2023559864 A JP2023559864 A JP 2023559864A JP 2023559864 A JP2023559864 A JP 2023559864A JP WO2023085316 A1 JPWO2023085316 A1 JP WO2023085316A1
- 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
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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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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
-
- 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
-
- 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
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021182521 | 2021-11-09 | ||
| PCT/JP2022/041704 WO2023085316A1 (ja) | 2021-11-09 | 2022-11-09 | 組織化植物性タンパク質含有食品の製造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2023085316A1 true JPWO2023085316A1 (https=) | 2023-05-19 |
Family
ID=86335798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023559864A Pending JPWO2023085316A1 (https=) | 2021-11-09 | 2022-11-09 |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20250024858A1 (https=) |
| EP (1) | EP4430954A4 (https=) |
| JP (1) | JPWO2023085316A1 (https=) |
| CN (1) | CN118251129A (https=) |
| WO (1) | WO2023085316A1 (https=) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3609648B2 (ja) * | 1998-06-04 | 2005-01-12 | 天野エンザイム株式会社 | 新規蛋白質脱アミド酵素、それをコードする遺伝子、その製造法並びにその用途 |
| JP3696500B2 (ja) | 1999-12-03 | 2005-09-21 | 天野エンザイム株式会社 | 新規蛋白質脱アミド酵素、それを生産する微生物、それをコードする遺伝子、その製造法及び用途 |
| EP1839491B1 (en) | 2005-01-13 | 2016-11-16 | Ajinomoto Co., Inc. | Dairy product and process for production thereof |
| JP5948743B2 (ja) | 2011-06-28 | 2016-07-06 | 味の素株式会社 | 肉様食品の製造法 |
| JP6753216B2 (ja) | 2016-08-26 | 2020-09-09 | 不二製油株式会社 | 冷凍畜肉様加工食品の製造法 |
| WO2020038541A1 (en) * | 2018-08-24 | 2020-02-27 | Raisio Nutrition Ltd | Meat substitute and production thereof from plant material |
| CA3150687A1 (en) * | 2019-09-12 | 2021-03-18 | Amano Enzyme Inc. | Method for producing plant protein concentrate |
| BR112022017511A2 (pt) * | 2020-03-17 | 2022-10-18 | Amano Enzyme Inc | Método de reticulação de proteína |
| WO2021201277A1 (ja) * | 2020-04-03 | 2021-10-07 | 天野エンザイム株式会社 | 蛋白質の脱アミド方法 |
| CN113397035A (zh) * | 2021-06-30 | 2021-09-17 | 江南大学 | 一种基于在线调配制作植物基手撕肉干的方法 |
-
2022
- 2022-11-09 CN CN202280070874.7A patent/CN118251129A/zh active Pending
- 2022-11-09 US US18/708,803 patent/US20250024858A1/en active Pending
- 2022-11-09 JP JP2023559864A patent/JPWO2023085316A1/ja active Pending
- 2022-11-09 EP EP22892814.9A patent/EP4430954A4/en active Pending
- 2022-11-09 WO PCT/JP2022/041704 patent/WO2023085316A1/ja not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| EP4430954A1 (en) | 2024-09-18 |
| US20250024858A1 (en) | 2025-01-23 |
| CN118251129A (zh) | 2024-06-25 |
| WO2023085316A1 (ja) | 2023-05-19 |
| EP4430954A4 (en) | 2026-04-15 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20250829 |