RU2018122769A - Способы и композиции пригодных к потреблению материалов - Google Patents

Способы и композиции пригодных к потреблению материалов Download PDF

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RU2018122769A
RU2018122769A RU2018122769A RU2018122769A RU2018122769A RU 2018122769 A RU2018122769 A RU 2018122769A RU 2018122769 A RU2018122769 A RU 2018122769A RU 2018122769 A RU2018122769 A RU 2018122769A RU 2018122769 A RU2018122769 A RU 2018122769A
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Russia
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oil
analogue
adipose tissue
isolated
purified
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RU2018122769A
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RU2018122769A3 (ru
RU2769287C2 (ru
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Мария ВРЛЬИЦ
Сергей СОЛОМАТИН
Рэйчел ФРЕЙЗЕР
Патрик О`Рейлли БРАУН
Джессика КАРР
Челесте ХОЛЬЦ-ШИТИНГЕР
Майкл АЙЗЕН
Ранджани ВАРАДАН
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Импоссибл Фудз Инк.
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=53675762&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=RU2018122769(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from US13/941,211 external-priority patent/US20140220217A1/en
Application filed by Импоссибл Фудз Инк. filed Critical Импоссибл Фудз Инк.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
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    • A23J3/22—Working-up of proteins for foodstuffs by texturising
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
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  • Botany (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Peptides Or Proteins (AREA)
  • Alcoholic Beverages (AREA)
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  • Edible Oils And Fats (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Detergent Compositions (AREA)
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  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (40)

1. Аналог мяса, содержащий аналог мышечной ткани, аналог соединительной ткани, аналог жировой ткани и коацерват, который содержит один или несколько выделенных и очищенных белков.
2. Аналог мяса по п.1, в котором указанный коацерват дополнительно содержит липид растительного происхождения или липид микробного происхождения.
3. Аналог мяса по п.2, в котором указанный липид растительного происхождения или липид микробного происхождения представляет собой лецитин и/или масло.
4. Аналог мяса согласно любому из пп.1-3, при этом указанный аналог мясо представляет собой аналог говяжьего фарша.
5. Аналог жировой ткани, содержащий один или несколько выделенных растительных белков, одно или несколько масел, полученных из растений или водорослей, и, необязательно, фосфолипид.
6. Аналог жировой ткани по п.5, отличающийся тем, что фосфолипидом является лецитин.
7. Аналог жировой ткани по п.5 или 6, при этом указанные масла на растительной основе выбраны из группы, состоящей из кукурузного масла, оливкового масла, соевого масла, арахисового масла, орехового масла, миндального масла, кунжутного масла, хлопкового масла, рапсового масла, масла канолы, сафлорового масла, подсолнечного масла, льняного масла, пальмового масла, пальмоядрового масла, кокосового масла, масла бабассу, масла ши, масла манго, масла какао, масла зародышей пшеницы, масла из рисовых отрубей, а также из их комбинации.
8. Аналог жировой ткани по п.5, при этом температура выделения жира из указанного аналога жировой ткани составляет от 23°С до 33°С, от 34°С до 44°С, от 45°С до 55°С, от 56°С до 66°С, от 67°С до 77°С, от 78°С до 88°С, от 89°С до 99°С, от 100°С до 110°С, от 111°С до 121°С, от 122°С до 132°С, от 133°С до 143°С, от 144°С до 154°С, от 155°С до 165°С, от 166°С до 167°С, от 168°С до 169°С, от 170°С до 180°С, от 181°С до 191°С, от 192°С до 202°С, от 203°С до 213°С, от 214°С до 224°С, от 225°С до 235°С, от 236°С до 246°С, от 247°С до 257°С, от 258°С до 268°С, от 269°С до 279°С, от 280°С до 290°С или от 291°С до 301°С.
9. Аналог жировой ткани по п.5, при этом процент выделения жира из указанного аналога жировой ткани при кулинарной обработке составляет от 0 до 10%, от 10% до 20%, от 20% до 30%, от 30% до 40%, 40% до 50%, от 50% до 60%, от 60% до 70%, от 70% до 80%, от 80% до 90% или от 90% до 100%.
10. Аналог жировой ткани по п.5, отличающийся тем, что указанный выделенный и очищенный растительный белок содержит одно или несколько из следующего: RuBisCo, 8S глобулин бобов мунг, глобулин гороха, альбумин гороха, белок чечевицы, зеин или олеозин.
11. Аналог жировой ткани по п.5, отличающийся тем, что аналог жировой ткани содержит упомянутое масло в количестве от приблизительно 40% до приблизительно 90%.
12. Аналог жировой ткани по п.5, при этом указанный аналог жировой ткани содержит указанный выделенный и очищенный растительный белок в количестве от приблизительно 1% до приблизительно 6%.
13. Аналог жировой ткани по п.5, при этом указанный аналог жировой ткани содержит указанный фосфолипид в количестве от приблизительно 0,05 до приблизительно 2%.
14. Аналог жировой ткани по п.5, при этом твердость указанного аналога жировой ткани соответствует твердости жировой ткани говядины.
15. Аналог жировой ткани, содержащий:
а) выделенный и очищенный белок неживотного происхождения;
b) липид неживотного происхождения; и
c) трехмерную матрицу, содержащую волокна, полученные из неживотного источника, при этом указанный липид и указанный белок диспергированы в указанной трехмерной матрице, при этом указанная трехмерная матрица стабилизирует структуру аналога жировой ткани.
16. Аналог соединительной ткани, содержащий один или несколько выделенных и очищенных белков, собранных в волокнистую структуру с помощью способа формования из раствора.
17. Аналог соединительной ткани по п.16, в котором волокнистые структуры стабилизированы сшивающим веществом.
18. Способ изготовления коацервата, и указанный способ содержит:
а) подкисление раствора одного или несколько растительных белков до уровня рН в диапазоне от 3,5 до 5,5, при этом указанный раствор содержит хлорид натрия в количестве 100 мМ или меньше; и
b) выделение указанного коацервата из указанного раствора,
19. Способ по п.18, отличающийся тем, что указанный уровень рН составляет от 4 до 5.
20. Способ по п.18 или 19, отличающийся тем, что указанные растительные белки содержат один или более белков из белков гороха, белков нута, белков чечевицы, белков люпина, белков других бобовых или их смеси.
21. Способ по п.20, отличающийся тем, что указанные белки гороха содержат выделенные и очищенные легумины, выделенные и очищенные вицилины, выделенные и очищенные конвицилины, или их комбинации.
22. Способ по п.21, отличающийся тем, что указанные выделенные и очищенные белки гороха содержат выделенные и очищенные вицилины и выделенные и очищенные конвицилины.
23. Способ по п.18, отличающийся тем, что этап подкисления осуществляют в присутствии липида растительного происхождения или липида микробного происхождения.
24. Способ по п.23, при этом указанный липид растительного происхождения или липид микробного происхождения содержит масла и/или фосфолипиды.
25. Способ изготовления аналога жировой ткани, и указанный способ содержит образование эмульсии, содержащей один или несколько выделенных растительных белков, одно или несколько масел, полученных из растений или водорослей, и, необязательно, фосфолипид.
26. Способ по п.25, отличающийся присутствием фосфолипида, который представляет собой лецитин.
27. Способ по п.25 или 26, при этом указанные масла на растительной основе выбраны из группы, состоящей из кукурузного масла, оливкового масла, соевого масла, арахисового масла, орехового масла, миндального масла, кунжутного масла, хлопкового масла, рапсового масла, масла канолы, сафлорового масла, подсолнечного масла, льняного масла, пальмового масла, пальмоядрового масла, кокосового масла, масла бабассу, масла ши, масла манго, масла какао, масла зародышей пшеницы, масла из рисовых отрубей и их комбинаций.
28. Способ по п.25, в котором температура выделения жира из указанного аналога жировой ткани находится в диапазоне от 23°С до 33°С, от 34°С до 44°С, от 45°С до 55°С, от 56°С до 66°С, от 67°С до 77°С, от 78°С до 88°С, от 89°С до 99°С, от 100°С до 110°С, от 111°С до 121°С, от 122°С до 132°С, от 133°С до 143°С, от 144°С до 154°С, от 155°С до 165°С, от 166°С до 167°С, от 168°С до 169°С, от 170°С до 180°С, от 181°С до 191°С, от 192°С до 202°С, от 203°С до 213°С, от 214°С до 224°С, от 225°С до 235°С, от 236°С до 246°С, от 247°С до 257°С, от 258°С до 268°С, от 269°С до 279°С, от 280°С до 290°С или от 291°С до 301°С.
29. Способ по п.25, отличающийся тем, что процент выделения жира из указанного аналога жировой ткани при кулинарной обработке составляет от 0 до 10%, от 10% до 20%, от 20% до 30%, от 30% до 40%, от 40% до 50%, от 50% до 60%, от 60% до 70%, от 70% до 80%, от 80% до 90% или от 90% до 100%.
30. Способ по п.25, отличающийся тем, что указанный выделенный и очищенный растительный белок содержит одно или несколько из следующего: RuBisCo, 8S глобулин бобов мунг, глобулин гороха, альбумин гороха, белок чечевицы, зеин или олеозин.
31. Способ по п.25, отличающийся тем, что указанная эмульсия содержит указанное масло в количестве от приблизительно 40% до приблизительно 90%.
32. Способ по п.25, отличающийся тем, что указанная эмульсия содержит указанный выделенный и очищенный растительный белок в количестве от приблизительно 1% до приблизительно 4%.
33. Способ по п.25, отличающийся тем, что указанный аналог жировой ткани содержит указанный фосфолипид в количестве от приблизительно 0,05 до приблизительно 1%.
34. Способ по п.25, в котором указанную эмульсию создают путем гомогенизации под высоким давлением, обработкой ультразвуком или с помощью ручного гомогенизатора.
35. Способ минимизации нежелательных запахов в композиции, содержащей растительные белки, и указанный способ содержит контактирование указанной композиции с лигандом, который обладает аффинностью к одной или нескольким липоксигеназам.
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