MX2018004393A - Metodo para fabricar un producto alimentario con textura y producto alimentario texturizado. - Google Patents
Metodo para fabricar un producto alimentario con textura y producto alimentario texturizado.Info
- Publication number
- MX2018004393A MX2018004393A MX2018004393A MX2018004393A MX2018004393A MX 2018004393 A MX2018004393 A MX 2018004393A MX 2018004393 A MX2018004393 A MX 2018004393A MX 2018004393 A MX2018004393 A MX 2018004393A MX 2018004393 A MX2018004393 A MX 2018004393A
- Authority
- MX
- Mexico
- Prior art keywords
- food product
- weight
- textured food
- dry matter
- slurry
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000002002 slurry Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000021374 legumes Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229940038580 oat bran Drugs 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000020985 whole grains Nutrition 0.000 abstract 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
- A23J3/26—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
- 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
- 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
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- 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
- A23V2250/5484—Oat 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Con el fin de mejorar el valor nutricional de un producto alimentario texturizado, se han inventado un método de fabricación de un producto alimentario texturizado. El método comprende los pasos de: - preparar una pasta que comprende materia seca y agua, i) en donde la materia seca comprende: I. al menos 35% en peso de proteína de leguminosa, II. 10% a 45% en peso de salvado de avena, harina de avena integral, o una de sus mezclas, y III. 2% a 35% en peso de la materia seca de proteína de avena, de la cual II. y III. siempre se deben adicionar hasta no más de 65% en peso; y ii) en donde la pasta además comprende agua 20% - 80% en peso del peso de la materia seca; y - cocer la pasta en una cocina extrusora; y - extruir la pasta cocida para formar el producto alimentario texturizado.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15190251.7A EP3155903B1 (en) | 2015-10-16 | 2015-10-16 | A method of manufacturing a textured food product and a texturized food product |
US15/229,290 US10499663B2 (en) | 2015-10-16 | 2016-08-05 | Method of manufacturing a meat replacement product and a meat replacement food product |
PCT/EP2016/074556 WO2017064172A1 (en) | 2015-10-16 | 2016-10-13 | A method of manufacturing a textured food product and a textured food product |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2018004393A true MX2018004393A (es) | 2018-08-01 |
Family
ID=54359855
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2018004393A MX2018004393A (es) | 2015-10-16 | 2016-10-13 | Metodo para fabricar un producto alimentario con textura y producto alimentario texturizado. |
Country Status (29)
Country | Link |
---|---|
US (2) | US10499663B2 (es) |
EP (2) | EP3155903B1 (es) |
JP (1) | JP2018529387A (es) |
KR (1) | KR102089195B1 (es) |
CN (1) | CN108471778B (es) |
AU (1) | AU2016336811B2 (es) |
BR (1) | BR112018006770B8 (es) |
CA (1) | CA3000586C (es) |
CL (1) | CL2018000890A1 (es) |
CY (2) | CY1120268T1 (es) |
DK (2) | DK3155903T3 (es) |
ES (2) | ES2663326T3 (es) |
HR (2) | HRP20180512T1 (es) |
HU (2) | HUE037118T2 (es) |
IL (1) | IL258406B (es) |
LT (2) | LT3155903T (es) |
ME (2) | ME03021B (es) |
MX (1) | MX2018004393A (es) |
NO (1) | NO3155903T3 (es) |
NZ (1) | NZ741011A (es) |
PL (2) | PL3155903T3 (es) |
PT (2) | PT3155903T (es) |
RS (2) | RS56964B1 (es) |
RU (1) | RU2700879C1 (es) |
SA (1) | SA518391353B1 (es) |
SI (2) | SI3155903T1 (es) |
TR (1) | TR201802993T4 (es) |
WO (1) | WO2017064172A1 (es) |
ZA (1) | ZA201801980B (es) |
Families Citing this family (29)
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EP3387914A1 (en) * | 2017-04-11 | 2018-10-17 | Gold&Green Foods Oy | Texturized protein product |
EP3387913A1 (en) * | 2017-04-11 | 2018-10-17 | Gold&Green Foods Oy | Ready-to-eat texturized protein product |
CN107319096B (zh) * | 2017-06-15 | 2018-12-18 | 中国农业科学院农产品加工研究所 | 一种高水分花生拉丝蛋白及其制备方法 |
CH714464A2 (it) * | 2017-12-19 | 2019-06-28 | Guglielmana Gianfranco | Metodo per la produzione di un prodotto alimentare a base di legumi e prodotto alimentare ottenuto. |
WO2019143859A1 (en) | 2018-01-17 | 2019-07-25 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
CN111712138A (zh) | 2018-03-07 | 2020-09-25 | 雀巢产品有限公司 | 调味组合物 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
ES2828354T3 (es) * | 2018-06-04 | 2021-05-26 | Verso Food Oy | Método para fabricar un producto alimenticio |
WO2020038541A1 (en) * | 2018-08-24 | 2020-02-27 | Raisio Nutrition Ltd | Meat substitute and production thereof from plant material |
FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
FI129262B (en) | 2019-05-31 | 2021-10-29 | Fazer Ab Oy Karl | Textured food and method of making it |
WO2021008680A1 (en) * | 2019-07-13 | 2021-01-21 | Gold&Green Foods Oy | A meat replacement product, a method and a twin-screw extruder for manufacturing the same |
CN112293560A (zh) * | 2019-07-25 | 2021-02-02 | 中粮集团有限公司 | 一种速溶大豆蛋白组合物及其制备方法 |
EP4013242A1 (en) * | 2019-08-14 | 2022-06-22 | Abbott Laboratories | Plant-based nutritional compositions |
FI130050B (fi) | 2020-06-12 | 2023-01-13 | Gold&Green Foods Oy | Menetelmä teksturoidun proteiinituotteen proteiinisen kuiturakenteen parantamiseksi, ja teksturoitu proteiinituote |
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 |
CN112056508B (zh) * | 2020-08-14 | 2023-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | 一种用于特医食品的谷物碳水化合物基质及其制备方法 |
WO2022047263A1 (en) * | 2020-08-28 | 2022-03-03 | Good Meat, Inc. | Extrudate food compositions comprising cultivated animal cells and methods of production thereof |
WO2022103312A1 (en) | 2020-11-13 | 2022-05-19 | Havredals Biodevelop Ab | Manufacturing of a food product containing protein |
US20220202038A1 (en) * | 2020-12-30 | 2022-06-30 | The Livekindly Company Switzerland GmbH | Plant-based meat analogue with muscle-like fibers |
FI130756B1 (en) * | 2021-01-20 | 2024-02-27 | Valio Oy | Meat substitute food product and method for its preparation |
FI130222B (en) | 2021-03-08 | 2023-05-02 | Teknologian Tutkimuskeskus Vtt Oy | Proteinaceous extrudates, food products, and methods for their preparation |
IL282327B (en) * | 2021-04-13 | 2021-10-31 | Mixoy Israel M I Ltd | Granulated instant powder to create a vegan meat substitute and methods for its preparation |
WO2023017140A1 (en) * | 2021-08-13 | 2023-02-16 | Cosucra Groupe Warcoing S.A. | Texturized vegetable protein and use thereof |
KR20240089580A (ko) * | 2021-10-18 | 2024-06-20 | 지보당 에스아 | 대체육의 향미를 개선하는 방법 |
US12004539B2 (en) | 2022-01-31 | 2024-06-11 | The Livekindly Company Switzerland GmbH | Methods for creating of high fibrousness, high moisture extrudates |
FR3142654A1 (fr) * | 2022-12-02 | 2024-06-07 | Roquette Freres | Proteines vegetales texturees par voie humide |
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