MX2022004750A - Analogo de carne picada. - Google Patents

Analogo de carne picada.

Info

Publication number
MX2022004750A
MX2022004750A MX2022004750A MX2022004750A MX2022004750A MX 2022004750 A MX2022004750 A MX 2022004750A MX 2022004750 A MX2022004750 A MX 2022004750A MX 2022004750 A MX2022004750 A MX 2022004750A MX 2022004750 A MX2022004750 A MX 2022004750A
Authority
MX
Mexico
Prior art keywords
minced meat
weight
meat analogue
binder emulsion
constitutes
Prior art date
Application number
MX2022004750A
Other languages
English (en)
Inventor
Michel Mellema
Paul Bom
Original Assignee
Unilever Ip Holdings B V
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=72840569&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2022004750(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Ip Holdings B V filed Critical Unilever Ip Holdings B V
Publication of MX2022004750A publication Critical patent/MX2022004750A/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
    • A23J3/14—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
    • 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
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Saccharide Compounds (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La invención se refiere a un análogo de carne picada que comprende los siguientes componentes: (a) 30-80 % en peso del análogo de carne picada de trozos de proteína vegetal texturizada (TVP) hidratada; (b) 20-45 % en peso del análogo de carne picada de una emulsión aglutinante que contiene los siguientes ingredientes: (b1) 8-50 % en peso de la emulsión aglutinante de aceite líquido que tiene un contenido de ácido graso saturado de menos de 30 % en peso (b2) 8-50 % en peso de la emulsión aglutinante de partículas de grasa sólida que tienen un contenido de ácido graso saturado de menos de 50 % en peso; (b3) 25-70 % en peso de la emulsión aglutinante de agua; en donde la combinación de ingredientes (b1), (b2) y (b3) constituye al menos 70 % en peso de la emulsión aglutinante; en donde la combinación de componentes (a) a (b) constituye al menos 80 % en peso del análogo de la carne picada.
MX2022004750A 2019-10-21 2020-10-20 Analogo de carne picada. MX2022004750A (es)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP19204310 2019-10-21
EP19204323 2019-10-21
EP19204353 2019-10-21
EP19204338 2019-10-21
PCT/EP2020/079428 WO2021078704A1 (en) 2019-10-21 2020-10-20 Minced meat analogue

Publications (1)

Publication Number Publication Date
MX2022004750A true MX2022004750A (es) 2022-05-16

Family

ID=72840569

Family Applications (4)

Application Number Title Priority Date Filing Date
MX2022004768A MX2022004768A (es) 2019-10-21 2020-10-20 Analogo de carne picada.
MX2022004751A MX2022004751A (es) 2019-10-21 2020-10-20 Hamburguesa vegetariana.
MX2022004750A MX2022004750A (es) 2019-10-21 2020-10-20 Analogo de carne picada.
MX2022004752A MX2022004752A (es) 2019-10-21 2020-10-20 Hamburguesa vegetariana.

Family Applications Before (2)

Application Number Title Priority Date Filing Date
MX2022004768A MX2022004768A (es) 2019-10-21 2020-10-20 Analogo de carne picada.
MX2022004751A MX2022004751A (es) 2019-10-21 2020-10-20 Hamburguesa vegetariana.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2022004752A MX2022004752A (es) 2019-10-21 2020-10-20 Hamburguesa vegetariana.

Country Status (10)

Country Link
US (4) US20240090528A1 (es)
EP (4) EP4048089B1 (es)
CN (4) CN114599229A (es)
BR (4) BR112022007568A2 (es)
CA (4) CA3152449A1 (es)
ES (3) ES2962993T3 (es)
MX (4) MX2022004768A (es)
PL (1) PL4048087T3 (es)
RS (2) RS64739B1 (es)
WO (4) WO2021078704A1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL292597A (en) * 2019-11-12 2022-07-01 Redefine Meat Ltd Substitute for a piece of meat and methods to get it
WO2021098966A1 (en) 2019-11-21 2021-05-27 Bunge Loders Croklaan B.V. Meat analogue product and method
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
CA3213935A1 (en) * 2021-06-02 2022-12-08 Cara Colleen EVANS Plant-based meat alternative product with a meat-like color appearance
WO2023096495A1 (en) * 2021-11-29 2023-06-01 Coöperatie Koninklijke Avebe U.A. Textured vegetable protein
WO2023135082A1 (en) * 2022-01-17 2023-07-20 Katholieke Universiteit Leuven A process for preparing a food product and the food product
WO2023172179A1 (en) * 2022-03-07 2023-09-14 Aak Ab Meat-analogue composition
WO2024036302A1 (en) * 2022-08-11 2024-02-15 Cargill, Incorporated Meat substitute product
WO2024036296A1 (en) * 2022-08-11 2024-02-15 Cargill, Incorporated Meat substitute product
WO2024049996A1 (en) * 2022-08-31 2024-03-07 Kellogg Company Composition and method of making a gel system for vegan meat analogs
WO2024058697A1 (en) * 2022-09-13 2024-03-21 Aak Ab (Publ) Meat-analogue composition

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US4495205A (en) * 1983-10-03 1985-01-22 General Foods Corporation Meat analog product
JPH05505098A (ja) * 1989-12-11 1993-08-05 デニッシュ・クラウン・インコーポレイテッド・アクティエゼ・セスカブ 低カロリー肉製品およびその製造方法
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US20050008758A1 (en) * 2003-07-09 2005-01-13 Howse Gerard T. Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues
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Also Published As

Publication number Publication date
EP4048089B1 (en) 2023-10-11
EP4048087A1 (en) 2022-08-31
EP4048091A1 (en) 2022-08-31
CA3153566A1 (en) 2021-04-29
WO2021078722A1 (en) 2021-04-29
EP4048087B1 (en) 2023-06-07
EP4048089C0 (en) 2023-10-11
EP4048091C0 (en) 2023-09-13
WO2021078704A1 (en) 2021-04-29
EP4048089A1 (en) 2022-08-31
US20240090529A1 (en) 2024-03-21
CN114599229A (zh) 2022-06-07
BR112022007568A2 (pt) 2022-07-05
US20220400702A1 (en) 2022-12-22
CN114585263A (zh) 2022-06-03
WO2021078707A1 (en) 2021-04-29
EP4048088A1 (en) 2022-08-31
BR112022007547A2 (pt) 2022-07-12
BR112022007573A2 (pt) 2022-07-05
RS64954B1 (sr) 2024-01-31
EP4048091B1 (en) 2023-09-13
RS64739B1 (sr) 2023-11-30
ES2962993T3 (es) 2024-03-22
US20240108027A1 (en) 2024-04-04
CN114615893A (zh) 2022-06-10
PL4048087T3 (pl) 2023-09-11
US20240090528A1 (en) 2024-03-21
MX2022004768A (es) 2022-05-16
CA3152449A1 (en) 2021-04-29
WO2021078708A1 (en) 2021-04-29
CN114585262A (zh) 2022-06-03
BR112022007578A2 (pt) 2022-07-05
CA3154211A1 (en) 2021-04-29
CA3154557A1 (en) 2021-04-29
MX2022004751A (es) 2022-06-08
ES2947989T3 (es) 2023-08-25
ES2961687T3 (es) 2024-03-13
EP4048087C0 (en) 2023-06-07
MX2022004752A (es) 2022-05-16

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