MX2022016465A - Analogo de la carne y metodo para su produccion. - Google Patents

Analogo de la carne y metodo para su produccion.

Info

Publication number
MX2022016465A
MX2022016465A MX2022016465A MX2022016465A MX2022016465A MX 2022016465 A MX2022016465 A MX 2022016465A MX 2022016465 A MX2022016465 A MX 2022016465A MX 2022016465 A MX2022016465 A MX 2022016465A MX 2022016465 A MX2022016465 A MX 2022016465A
Authority
MX
Mexico
Prior art keywords
meat analogue
inter
protein strands
strand
strand sheaths
Prior art date
Application number
MX2022016465A
Other languages
English (en)
Inventor
Daniel Dikovsky
Jonathan Hausner
Original Assignee
Redefine Meat Ltd
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 Redefine Meat Ltd filed Critical Redefine Meat Ltd
Publication of MX2022016465A publication Critical patent/MX2022016465A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23J3/14—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
    • A23J3/26—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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00—Processes of additive manufacturing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y80/00—Products made by additive manufacturing
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products
    • 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
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/248—Di-Peptides sweeteners
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • 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
    • A23V2250/5486—Wheat protein, gluten
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y70/00—Materials specially adapted for additive manufacturing

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La presente descripción proporciona un análogo de la carne comestible y un método para su producción, el análogo de la carne comprende una pluralidad de hebras de proteína y material de envoltura entre hebras, en donde en al menos una muestra de dicho análogo de la carne comestible, se cumplen las siguientes condiciones: (i) la pluralidad de hebras de proteína están esencialmente alineadas, (ii) al menos una porción de las hebras de proteína están rodeadas al menos parcialmente por el material de envoltura entre hebras; (iii) el material de envoltura entre hebras comprende al menos un componente que tiene un punto de fusión superior a 30 °C; y (iv) el material de envoltura entre hebras forma una red que se interconecta entre al menos dos hebras de proteínas vecinas, separadas; y en donde dicho material de envoltura entre hebras se selecciona para proporcionar al menos una de las siguientes propiedades físicas: (a) una dureza promedio de un espécimen del análogo de la carne, de al menos 46 N; y (b) una resistencia a la tracción promedio de al menos 0.012 MPa de un espécimen del análogo de la carne.
MX2022016465A 2020-10-14 2021-10-14 Analogo de la carne y metodo para su produccion. MX2022016465A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL278052A IL278052B (en) 2020-10-14 2020-10-14 Meat substitute and method for its preparation
PCT/IL2021/051220 WO2022079717A1 (en) 2020-10-14 2021-10-14 Meat analogue and method of producing the same

Publications (1)

Publication Number Publication Date
MX2022016465A true MX2022016465A (es) 2023-06-09

Family

ID=81207801

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022016465A MX2022016465A (es) 2020-10-14 2021-10-14 Analogo de la carne y metodo para su produccion.

Country Status (13)

Country Link
US (1) US20230240324A1 (es)
EP (1) EP4228430A1 (es)
JP (1) JP2023545232A (es)
KR (1) KR20230085894A (es)
CN (1) CN115802904A (es)
AU (1) AU2021359863A1 (es)
BR (1) BR112022025956A2 (es)
CA (1) CA3181151A1 (es)
CL (1) CL2022003444A1 (es)
IL (1) IL278052B (es)
MX (1) MX2022016465A (es)
WO (1) WO2022079717A1 (es)
ZA (1) ZA202213472B (es)

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US20250151752A1 (en) * 2021-11-12 2025-05-15 Project Eaden Gmbh Fiber composite of multi-component filaments for emulating meat
US20250280848A1 (en) * 2022-04-26 2025-09-11 Technion Research & Development Foundation Limited Plant based protein compositions for food applications
WO2024023032A1 (en) * 2022-07-27 2024-02-01 Société des Produits Nestlé S.A. System to continuously generate aligned fiber bundles for meat and seafood analogues
GB2627768A (en) 2023-02-28 2024-09-04 Plant Meat Ltd Meat analogues
KR102587622B1 (ko) * 2023-06-20 2023-10-11 주식회사 모어디 스피룰리나를 이용한 비건식품
US12471608B2 (en) 2023-07-13 2025-11-18 Nstx Industries Inc. Process of producing a food analogue precursor comprising of a plurality of phases
WO2025029138A1 (en) * 2023-08-02 2025-02-06 Vivera B.V. A method for manufacturing a textured protein product, a reactor for use therewith and a product manufactured therewith
IL305612B2 (en) 2023-08-31 2025-02-01 Redefine Meat Ltd Edible scaffolds, their preparation and use
WO2025065104A1 (en) * 2023-09-26 2025-04-03 New School Foods Inc. Plant-based food analogue products and formulations
WO2025109601A1 (en) * 2023-11-21 2025-05-30 Kayama Foods Ltd. Fat substitutes and a methods for using the same
DE102024116483A1 (de) * 2024-06-12 2025-12-18 Project Eaden Gmbh Fleischersatzprodukt und Herstellungsverfahren
CN120021705A (zh) * 2025-03-06 2025-05-23 江南大学 一种植物基复合凝聚物的制备及其在威尼斯镰刀菌蛋白肉中的应用
KR102819720B1 (ko) * 2025-03-18 2025-06-13 서울대학교산학협력단 건조햄 대체육의 제조방법 및 이에 따라 제조된 건조햄 대체육

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Also Published As

Publication number Publication date
CN115802904A (zh) 2023-03-14
BR112022025956A2 (pt) 2023-04-25
KR20230085894A (ko) 2023-06-14
IL278052A (en) 2022-05-01
AU2021359863A1 (en) 2023-01-19
US20230240324A1 (en) 2023-08-03
ZA202213472B (en) 2023-08-30
JP2023545232A (ja) 2023-10-27
EP4228430A1 (en) 2023-08-23
CL2022003444A1 (es) 2023-07-07
CA3181151A1 (en) 2022-04-21
IL278052B (en) 2022-06-01
WO2022079717A1 (en) 2022-04-21

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