MX2022002067A - Metodo para la produccion de alimentos que contienen proteinas. - Google Patents

Metodo para la produccion de alimentos que contienen proteinas.

Info

Publication number
MX2022002067A
MX2022002067A MX2022002067A MX2022002067A MX2022002067A MX 2022002067 A MX2022002067 A MX 2022002067A MX 2022002067 A MX2022002067 A MX 2022002067A MX 2022002067 A MX2022002067 A MX 2022002067A MX 2022002067 A MX2022002067 A MX 2022002067A
Authority
MX
Mexico
Prior art keywords
extruder
gas
protein
extrudate
raw material
Prior art date
Application number
MX2022002067A
Other languages
English (en)
Inventor
Michael Weinberger
Erich Stirnemann
Erich Windhab
Bhaskar Mitra
Original Assignee
Buehler Ag
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
Priority claimed from EP19192660.9A external-priority patent/EP3782475A1/de
Application filed by Buehler Ag filed Critical Buehler Ag
Publication of MX2022002067A publication Critical patent/MX2022002067A/es

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
    • A23J3/22—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
    • A23J3/22—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
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • 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
    • A23J3/04—Animal 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
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • 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
    • 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
    • A23P30/25—Co-extrusion of different foodstuffs
    • 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
    • A23P30/30—Puffing or expanding
    • 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
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • C07K14/43504—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates
    • C07K14/43563—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates from insects

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Cell Biology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Manufacturing & Machinery (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Organic Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Insects & Arthropods (AREA)
  • Confectionery (AREA)
  • Toxicology (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Biophysics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

La presente invención se refiere a un método para producir productos alimenticios espumados que contienen proteínas que comprende los pasos: dosificar las materias primas en un extrusor, en donde al menos una materia prima es una proteína, mezclar las materias primas en el extrusor para producir una mezcla, extruir la mezcla para producir material extruído, y hacer salir el material extruído del extrusor a través de una boquilla de enfriamiento con el enfriamiento del material extruído a una temperatura de menos de 100°C, en donde los poros se forman en una manera controladas en un extrusor, al proporcionar un gas, introducir el gas en el extrusor o al formar el gas basado en una reacción de un compuesto formador de gas agregado como una materia prima con un compuesto liberador de gas agregado como una materia prima.
MX2022002067A 2019-08-20 2020-08-20 Metodo para la produccion de alimentos que contienen proteinas. MX2022002067A (es)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP19192660.9A EP3782475A1 (de) 2019-08-20 2019-08-20 Verfahren zur herstellung von proteinhaltigen lebensmitteln
EP19202278.8A EP3782476A1 (de) 2019-08-20 2019-10-09 Verfahren zur herstellung von proteinhaltigen lebensmitteln
EP20184014 2020-07-03
PCT/EP2020/073444 WO2021032866A1 (en) 2019-08-20 2020-08-20 Method for the production of protein-containing foods

Publications (1)

Publication Number Publication Date
MX2022002067A true MX2022002067A (es) 2022-03-17

Family

ID=74660202

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022002067A MX2022002067A (es) 2019-08-20 2020-08-20 Metodo para la produccion de alimentos que contienen proteinas.

Country Status (12)

Country Link
US (1) US20220295827A1 (es)
EP (1) EP4017274A1 (es)
JP (1) JP7455192B2 (es)
KR (1) KR20220045036A (es)
CN (1) CN114585260B (es)
AU (1) AU2020334262B2 (es)
BR (1) BR112022002860A2 (es)
CA (1) CA3150573C (es)
IL (1) IL290583A (es)
MX (1) MX2022002067A (es)
WO (1) WO2021032866A1 (es)
ZA (1) ZA202203141B (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20240049750A1 (en) * 2020-12-23 2024-02-15 ETH Zürich Foamed, elastic, protein-based product, method for producing such products, more particularly plant protein- and plant fibre-based extruded meat analogues, device for carrying out such a method and use of the product for producing plant protein-based meat analogues
DE102020007888A1 (de) * 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
EP4052585A1 (en) 2021-03-02 2022-09-07 Bühler AG Process for preparing plant protein compositions, and plant protein composition obtainable by said process
EP4059357A1 (de) 2021-03-15 2022-09-21 Bühler AG Verteilvorrichtung für extruder
JP2024532935A (ja) 2021-09-13 2024-09-10 リデファイン ミート リミテッド 流体収容空間を有する全筋疑似肉及びその製造方法
EP4186372A1 (en) 2021-11-30 2023-05-31 Bühler AG Product that imitates properties of meat, poultry, fish, seafood, or products derived therefrom and method for its manufacture
EP4186371A1 (en) 2021-11-30 2023-05-31 Bühler AG Food product and device and method for manufacturing the same
EP4186373A1 (en) 2021-11-30 2023-05-31 Bühler AG Device and method for forming a product that imitates properties of meat, poultry, fish, seafood, dairy products, or products derived therefrom
CH719198B1 (de) 2021-12-03 2023-11-15 Circular Food Solutions Ag Texturiertes Pflanzenprotein mit niedrigem Feuchtigkeitsgehalt aus Biertreber.
EP4190164A1 (en) 2021-12-03 2023-06-07 Circular Food Solutions AG Low moisture texturised plant protein from brewer's spent grain
CH719199B1 (de) 2021-12-03 2023-11-15 Circular Food Solutions Ag Texturiertes Pflanzenprotein mit hohem Feuchtigkeitsgehalt aus Biertreber.
EP4190166A1 (en) 2021-12-03 2023-06-07 Circular Food Solutions AG High moisture texturised plant protein from brewer's spent grain
AU2022422302A1 (en) 2021-12-23 2024-07-04 Bühler AG Device and method for forming a product that imitates properties of meat, poultry, fish, seafood, dairy products, or products derived therefrom
IL313696A (en) 2021-12-23 2024-08-01 B?Hler Ag Device and method for creating a product that mimics properties of meat, poultry, fish, seafood or products derived from them
EP4230054A1 (en) * 2022-02-21 2023-08-23 Bühler AG Extrusion process for liquid protein concentrate or isolate
CH719584A2 (de) 2022-04-11 2023-10-31 Circular Food Solutions Ag Verfahren zur Herstellung von texturierten Proteinstücken mit hohem Feuchtigkeitsgehalt unter Verwendung von Brotabfällen
EP4414153A1 (de) 2023-02-07 2024-08-14 Bühler AG Blende für extruder
EP4427600A1 (en) 2023-03-09 2024-09-11 Les Nouveaux Fermiers Process for texturing a plant-based protein composition comprising wet extrusion, an acid and/or a base

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH078177A (ja) * 1993-06-28 1995-01-13 Nisshin Oil Mills Ltd:The 食肉様蛋白食品の製造方法
GB9509015D0 (en) 1995-05-03 1995-06-21 Dalgety Plc Textured proteins
AUPQ044099A0 (en) 1999-05-18 1999-06-10 Effem Foods Pty Ltd Method and apparatus for the manufacture of meat analogues
KR100314383B1 (ko) * 1999-05-20 2001-11-17 김상근 찹쌀분말을 이용한 유과의 제조방법 및 장치
FR2794615B1 (fr) 1999-06-11 2001-08-10 Bongrain Sa Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum
US7220442B2 (en) 2003-02-20 2007-05-22 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar and process of making components
US20040199492A1 (en) * 2003-04-04 2004-10-07 Maniak Douglas C Method of manufacturing dough products via gas injection and accelerational mixing
PT2706867T (pt) 2011-05-13 2018-06-12 Ojah B V Método de fabrico de composições de proteína estruturada
US8877277B2 (en) * 2011-11-29 2014-11-04 Frito-Lay North America, Inc. Supercritical fluid extrusion method, apparatus and system for making a food product
US9526267B2 (en) * 2014-04-17 2016-12-27 Savage River, Inc. Nutrient-dense meat structured protein products
PT3270716T (pt) * 2015-03-20 2020-07-21 Nestle Sa Processo de preparação de um produto alimentar análogo a carne

Also Published As

Publication number Publication date
AU2020334262A1 (en) 2022-03-03
ZA202203141B (en) 2023-07-26
IL290583A (en) 2022-04-01
CA3150573C (en) 2023-10-17
CA3150573A1 (en) 2021-02-25
JP2022545229A (ja) 2022-10-26
EP4017274A1 (en) 2022-06-29
CN114585260A (zh) 2022-06-03
WO2021032866A1 (en) 2021-02-25
CN114585260B (zh) 2024-09-27
JP7455192B2 (ja) 2024-03-25
BR112022002860A2 (pt) 2022-08-09
US20220295827A1 (en) 2022-09-22
KR20220045036A (ko) 2022-04-12
AU2020334262B2 (en) 2023-08-24

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