MX2018012893A - Analogos de productos lacteos y procesos para producirlos. - Google Patents

Analogos de productos lacteos y procesos para producirlos.

Info

Publication number
MX2018012893A
MX2018012893A MX2018012893A MX2018012893A MX2018012893A MX 2018012893 A MX2018012893 A MX 2018012893A MX 2018012893 A MX2018012893 A MX 2018012893A MX 2018012893 A MX2018012893 A MX 2018012893A MX 2018012893 A MX2018012893 A MX 2018012893A
Authority
MX
Mexico
Prior art keywords
plant
yogurt
dairy
mixture
analogs
Prior art date
Application number
MX2018012893A
Other languages
English (en)
Inventor
Kizer Lance
RENNINGER Neil
Schelle Michael
Original Assignee
Ripple Foods Pbc
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 by Ripple Foods Pbc filed Critical Ripple Foods Pbc
Publication of MX2018012893A publication Critical patent/MX2018012893A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • A23J3/30—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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)

Abstract

Se proporcionan análogos de yogur no lácteo que tienen cualidades similares a los yogures a base de leche. Ciertas modalidades son análogos de yogur a base de plantas para que comprenden aislados fermentados de proteína de plantas y/o aislados gelificados de proteína de plantas y procesos para la producción de análogos de yogurt no lácteos. El método para producir una mezcla de yogur a base de plantas para hacer un análogo de yogurt a base de plantas comprende las etapas de: a) obtener una base esencialmente libre de productos lácteos para una formulación de yogur que incluye un derivado a base de plantas; y b) añadir un ácido a tal formulación. A partir de esto, la formulación se puede usar para la fabricación de un análogo de yogur a base de plantas que comprende las etapas de: a) calentar una mezcla de yogur a base de plantas en un primer tiempo predeterminado mientras se agita; b) dejar que la mezcla se enfríe; c) agregar cultivos de yogur a la mezcla resultante; y d) incubar la mezcla resultante durante un segundo tiempo predeterminado para producir un análogo de yogur a base de plantas.
MX2018012893A 2016-04-22 2017-04-24 Analogos de productos lacteos y procesos para producirlos. MX2018012893A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201662326403P 2016-04-22 2016-04-22
PCT/US2017/029167 WO2017185093A1 (en) 2016-04-22 2017-04-24 Dairy product analogs and processes for making same

Publications (1)

Publication Number Publication Date
MX2018012893A true MX2018012893A (es) 2019-06-10

Family

ID=60116500

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018012893A MX2018012893A (es) 2016-04-22 2017-04-24 Analogos de productos lacteos y procesos para producirlos.

Country Status (7)

Country Link
US (2) US11571002B2 (es)
EP (1) EP3445175A4 (es)
CN (1) CN109310103B (es)
AU (2) AU2017252132B2 (es)
CA (1) CA3021695A1 (es)
MX (1) MX2018012893A (es)
WO (1) WO2017185093A1 (es)

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WO2019069111A1 (en) 2017-10-03 2019-04-11 Yoplait France Sas NON-MILK FERMENTED FOOD PRODUCT
US11540545B2 (en) 2018-08-01 2023-01-03 Mill It, Inc. Method for enhancing a food item
WO2020171106A1 (ja) * 2019-02-21 2020-08-27 天野エンザイム株式会社 植物性ミルクの凝集防止
WO2021074397A1 (en) * 2019-10-17 2021-04-22 Arla Foods Amba Dairy-based product, food product, method of producing and use of thereof
MX2023003023A (es) 2020-09-25 2023-04-26 Nestle Sa Proceso para preparar analogos de bebidas lacteas fermentadas de origen vegetal estables en estanteria y analogos de bebidas lacteas fermentadas de origen vegetal estables en estanteria de estas.
EP4000423A1 (de) * 2020-11-13 2022-05-25 VF Nutrition GmbH Pflanzliches milchprodukt mit erbsen sowie verfahren zur herstellung eines pflanzlichen milchproduktes
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GB2617678A (en) * 2022-02-18 2023-10-18 Mccain Foods Ltd Food products from root vegetables
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WO2024115521A1 (en) 2022-11-28 2024-06-06 Roquette Freres Leguminous protein extract having improved acid-gelling properties
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Also Published As

Publication number Publication date
AU2017252132A1 (en) 2018-11-15
AU2021273561B2 (en) 2023-06-01
AU2017252132B2 (en) 2021-09-30
AU2021273561A1 (en) 2021-12-23
EP3445175A4 (en) 2019-12-25
US20230125846A1 (en) 2023-04-27
CN109310103B (zh) 2023-04-25
US20190142024A1 (en) 2019-05-16
EP3445175A1 (en) 2019-02-27
WO2017185093A1 (en) 2017-10-26
US11785960B2 (en) 2023-10-17
US11571002B2 (en) 2023-02-07
CN109310103A (zh) 2019-02-05
CA3021695A1 (en) 2017-10-26

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