NO3155903T3 - - Google Patents

Info

Publication number
NO3155903T3
NO3155903T3 NO15190251A NO15190251A NO3155903T3 NO 3155903 T3 NO3155903 T3 NO 3155903T3 NO 15190251 A NO15190251 A NO 15190251A NO 15190251 A NO15190251 A NO 15190251A NO 3155903 T3 NO3155903 T3 NO 3155903T3
Authority
NO
Norway
Application number
NO15190251A
Other languages
Norwegian (no)
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 filed Critical
Publication of NO3155903T3 publication Critical patent/NO3155903T3/no

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
    • A23J3/14—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)
NO15190251A 2015-10-16 2015-10-16 NO3155903T3 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP15190251.7A EP3155903B1 (de) 2015-10-16 2015-10-16 Verfahren zur herstellung eines texturierten nahrungsmittelprodukts und texturiertes nahrungsmittelprodukt

Publications (1)

Publication Number Publication Date
NO3155903T3 true NO3155903T3 (de) 2018-06-02

Family

ID=54359855

Family Applications (1)

Application Number Title Priority Date Filing Date
NO15190251A NO3155903T3 (de) 2015-10-16 2015-10-16

Country Status (29)

Country Link
US (2) US10499663B2 (de)
EP (2) EP3155903B1 (de)
JP (1) JP2018529387A (de)
KR (1) KR102089195B1 (de)
CN (1) CN108471778B (de)
AU (1) AU2016336811B2 (de)
BR (1) BR112018006770B8 (de)
CA (1) CA3000586C (de)
CL (1) CL2018000890A1 (de)
CY (2) CY1120268T1 (de)
DK (2) DK3155903T3 (de)
ES (2) ES2663326T3 (de)
HR (2) HRP20180512T1 (de)
HU (2) HUE037118T2 (de)
IL (1) IL258406B (de)
LT (2) LT3155903T (de)
ME (2) ME03021B (de)
MX (1) MX2018004393A (de)
NO (1) NO3155903T3 (de)
NZ (1) NZ741011A (de)
PL (2) PL3155903T3 (de)
PT (2) PT3155903T (de)
RS (2) RS56964B1 (de)
RU (1) RU2700879C1 (de)
SA (1) SA518391353B1 (de)
SI (2) SI3155903T1 (de)
TR (1) TR201802993T4 (de)
WO (1) WO2017064172A1 (de)
ZA (1) ZA201801980B (de)

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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
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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
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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 (de) * 2019-08-14 2022-06-22 Abbott Laboratories Nahrungszusammensetzungen auf pflanzlicher basis
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
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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
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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
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FR3142654A1 (fr) * 2022-12-02 2024-06-07 Roquette Freres Proteines vegetales texturees par voie humide
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