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
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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (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)
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) |
Families Citing this family (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3387913A1 (de) * | 2017-04-11 | 2018-10-17 | Gold&Green Foods Oy | Essfertiges texturiertes proteinprodukt |
EP3387914A1 (de) * | 2017-04-11 | 2018-10-17 | Gold&Green Foods Oy | Texturiertes proteinprodukt |
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 |
CH714464A2 (it) * | 2017-12-19 | 2019-06-28 | Guglielmana Gianfranco | Metodo per la produzione di un prodotto alimentare a base di legumi e prodotto alimentare ottenuto. |
US11737476B2 (en) | 2018-01-17 | 2023-08-29 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
EP3761807A1 (de) | 2018-03-07 | 2021-01-13 | Société des Produits Nestlé S.A. | Geschmackszusammensetzung |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
HUE051703T2 (hu) * | 2018-06-04 | 2021-03-29 | Verso Food Oy | Eljárás élelmiszertermék gyártására |
WO2020038541A1 (en) * | 2018-08-24 | 2020-02-27 | Raisio Nutrition Ltd | Meat substitute and production thereof from plant material |
FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
FI129262B (en) | 2019-05-31 | 2021-10-29 | Fazer Ab Oy Karl | Textured food and method of making it |
CN114390892A (zh) * | 2019-07-13 | 2022-04-22 | 蔚优有限公司 | 肉类替代产品、用于制造其的方法和双螺杆挤压机 |
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 |
CA3150466A1 (en) * | 2019-08-14 | 2021-02-18 | Abbott Laboratories | Plant-based nutritional compositions |
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 |
EP4203705A1 (de) * | 2020-08-28 | 2023-07-05 | Good Meat, Inc. | Extrudatnahrungsmittelzusammensetzungen mit kultivierten tierzellen und verfahren zur herstellung davon |
WO2022103312A1 (en) | 2020-11-13 | 2022-05-19 | Havredals Biodevelop Ab | Manufacturing of a food product containing protein |
US20220202038A1 (en) * | 2020-12-30 | 2022-06-30 | The Livekindly Company Switzerland GmbH | Plant-based meat analogue with muscle-like fibers |
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 |
IL282327B (en) * | 2021-04-13 | 2021-10-31 | Mixoy Israel M I Ltd | Granulated instant powder to create a vegan meat substitute and methods for its preparation |
WO2023017140A1 (en) * | 2021-08-13 | 2023-02-16 | Cosucra Groupe Warcoing S.A. | Texturized vegetable protein and use thereof |
WO2023066646A1 (en) * | 2021-10-18 | 2023-04-27 | Givaudan Sa | Process for improving flavor of meat analogs |
US12004539B2 (en) | 2022-01-31 | 2024-06-11 | The Livekindly Company Switzerland GmbH | Methods for creating of high fibrousness, high moisture extrudates |
FR3142654A1 (fr) * | 2022-12-02 | 2024-06-07 | Roquette Freres | Proteines vegetales texturees par voie humide |
WO2024179926A1 (en) * | 2023-03-02 | 2024-09-06 | Unilever Ip Holdings B.V. | Plant-based frozen confection |
DE102023106031A1 (de) * | 2023-03-10 | 2024-09-12 | Nexnoa Gmbh | Proteinhaltiges texturat und verfahren zu dessen herstellung |
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CN101185495A (zh) | 2007-12-06 | 2008-05-28 | 中国农业科学院农产品加工研究所 | 一种燕麦全粉食品及其生产方法 |
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CN201156945Y (zh) | 2008-02-26 | 2008-12-03 | 王菲菲 | 莜面食品加工模具 |
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