WO2022130329A1 - Procédé de fabrication d'une saucisse à base de plante - Google Patents

Procédé de fabrication d'une saucisse à base de plante Download PDF

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Publication number
WO2022130329A1
WO2022130329A1 PCT/IB2021/061947 IB2021061947W WO2022130329A1 WO 2022130329 A1 WO2022130329 A1 WO 2022130329A1 IB 2021061947 W IB2021061947 W IB 2021061947W WO 2022130329 A1 WO2022130329 A1 WO 2022130329A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
phase
fact
process according
sausage
Prior art date
Application number
PCT/IB2021/061947
Other languages
English (en)
Inventor
Alberto MUSACCHIO
Original Assignee
Joy S.R.L.
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 Joy S.R.L. filed Critical Joy S.R.L.
Priority to EP21844395.0A priority Critical patent/EP4262425A1/fr
Publication of WO2022130329A1 publication Critical patent/WO2022130329A1/fr

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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

Abstract

Le procédé de fabrication d'une saucisse à base de plante comprend les phases suivantes : obtention d'au moins une farine végétale ; mélange de la farine végétale avec de l'eau pour obtenir une pâte ; extrusion de la pâte pour obtenir une préparation extrudée dans laquelle la phase d'extrusion est réalisée à une température supérieure à 50 °C; insertion de la préparation extrudée dans une enveloppe à base de plante pour obtenir une saucisse.
PCT/IB2021/061947 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante WO2022130329A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP21844395.0A EP4262425A1 (fr) 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102020000031427 2020-12-18
IT102020000031427A IT202000031427A1 (it) 2020-12-18 2020-12-18 Procedimento per la fabbricazione di un insaccato a base vegetale

Publications (1)

Publication Number Publication Date
WO2022130329A1 true WO2022130329A1 (fr) 2022-06-23

Family

ID=74759415

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2021/061947 WO2022130329A1 (fr) 2020-12-18 2021-12-17 Procédé de fabrication d'une saucisse à base de plante

Country Status (3)

Country Link
EP (1) EP4262425A1 (fr)
IT (1) IT202000031427A1 (fr)
WO (1) WO2022130329A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017153930A1 (fr) * 2016-03-09 2017-09-14 Tereos Starch & Sweeteners Belgium Analogue de viande protéique hautement nutritif ayant une texture améliorée et une durée de conservation accrue
WO2018011786A1 (fr) * 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
WO2020092306A1 (fr) * 2018-10-29 2020-05-07 Mycotechnology, Inc. Protéine végétale mycéliée et compositions alimentaires comprenant celle-ci

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017153930A1 (fr) * 2016-03-09 2017-09-14 Tereos Starch & Sweeteners Belgium Analogue de viande protéique hautement nutritif ayant une texture améliorée et une durée de conservation accrue
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
WO2018011786A1 (fr) * 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche
WO2020092306A1 (fr) * 2018-10-29 2020-05-07 Mycotechnology, Inc. Protéine végétale mycéliée et compositions alimentaires comprenant celle-ci

Also Published As

Publication number Publication date
IT202000031427A1 (it) 2022-06-18
EP4262425A1 (fr) 2023-10-25

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