WO2022144256A1 - Procédé de remise en fabrication pour la production d'aliments à base de plantes - Google Patents

Procédé de remise en fabrication pour la production d'aliments à base de plantes Download PDF

Info

Publication number
WO2022144256A1
WO2022144256A1 PCT/EP2021/087151 EP2021087151W WO2022144256A1 WO 2022144256 A1 WO2022144256 A1 WO 2022144256A1 EP 2021087151 W EP2021087151 W EP 2021087151W WO 2022144256 A1 WO2022144256 A1 WO 2022144256A1
Authority
WO
WIPO (PCT)
Prior art keywords
hme
extruder
dough
food
control system
Prior art date
Application number
PCT/EP2021/087151
Other languages
English (en)
Inventor
Achim Knoch
Original Assignee
The Livekindly Company Switzerland GmbH
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
Priority claimed from US17/543,402 external-priority patent/US20220202041A1/en
Application filed by The Livekindly Company Switzerland GmbH filed Critical The Livekindly Company Switzerland GmbH
Publication of WO2022144256A1 publication Critical patent/WO2022144256A1/fr

Links

Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23J3/225—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
    • A23J3/22—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
    • 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

Definitions

  • the invention generally relates to a rework process for plant-based food production, such as vegan food production for reducing waste production and improving food productivity.
  • the present disclosure addresses these problems and provides a process for reducing wastage and increasing food production without compromising on the quality of the food.
  • a rework process of reprocessing raw material for making a food product in the early stages of food production wherein the rework process reduces waste production and improves food productivity yielding high-quality plant-based food products. More specifically, provided herein is a process of reprocessing raw material for making vegan food products in the early stages of food production, wherein the rework process reduces waste production and improves vegan food productivity.
  • a rework process of plantbased food production comprising: providing a batch of material, comprising at least a plant protein and at least an aqueous phase, introduced simultaneously, within a mixer such that the mixer blends the plant protein and aqueous phase, preferably water to form a dough; feeding the dough into an extruder via a sausage filler, wherein the dough is provided through the feeding side of the extruder with the help of pressure generated by the use of sausage filler; subjecting the dough to an initial high moisture extrusion (HME) process within the extruder, wherein the dough undergoes HME process and discharges from the extruder as a HME material; and passing the HME material through a control system, wherein the control system assesses the quality of the HME material against a pre-defined parameter within the control system.
  • HME high moisture extrusion
  • the pre-defined parameter may be a defined color of the HME material, a defined texture of the HME material, a defined sponginess of the HME material, such that if the HME material is not as per the color, texture, consistency, sponginess, or other such defined parameters, the HME material will fail in the control system and routed to reprocessing whereas if the HME material is according to the color, texture or other pre-defined parameters, the HME material will move further to the next step in the food production, such as cutting.
  • the HME material is processed dough, wherein the dough fed into the extruder undergoes HME process and is processed for preparing plant-based food product.
  • the HME material is either subjected to further processing for food production if the HME material is as per the pre-defined parameter, such as the HME material is subjected to cutting, additional mixing, freezing, and packaging for commercial use, or the HME material is subjected to reprocessing, wherein the HME material is subjected to cutting, kneading, mixing followed by pumping the HME material back into the extruder for another round of HME process before the HME material can move further in the food production.
  • the HME material is as per the pre-defined parameter, such as the HME material is subjected to cutting, additional mixing, freezing, and packaging for commercial use, or the HME material is subjected to reprocessing, wherein the HME material is subjected to cutting, kneading, mixing followed by pumping the HME material back into the extruder for another round of HME process before the HME material can move further in the food production.
  • the disclosed rework process improves food productivity, wherein the material is subjected to reprocessing in the early stages of food production instead of using the material for the final food product and then rejecting the final food product because the final food product is not of acceptable standards.
  • reprocessing the HME material from the extruder saves both the time and material as the HME material from the extruder is not passed along the production line but is assessed for quality in the early stages of production, such that if the HME material is not as per the acceptable standard, the material can be looped back into the extruder instead of moving further along for the food production, thus saving the material from going waste at final stages and also save time as the manufacturer can produce more food in the same amount of time and from the same amount of raw material.
  • the reprocessing comprises: finely cutting the HME material as very small chunks or tiny chunks; kneading the finely cut HME material; pumping the HME material through sausage filler into the extruder, wherein the HME material is subjected to another round of HME process.
  • the process further comprises: optionally mixing at least an ingredient in a cooking tumbler to add flavor, texture, taste, or color to the HME material, passing the chunks through a cooling die, heating the chunks, wherein the chunks may be heated at a temperature of at least 80°C; freezing the chunks using IQF-freezing or another known freezing method for preservation and transportation of the HME material; and packaging the chunks in the presence of protective gas, wherein the chunks may be a component for producing a plant-based food product or directly as a plant-based food product.
  • the process further comprises: optionally mixing at least an ingredient in a cooking tumbler to add flavor, texture, taste, or color to the HME material, passing the chunks through a cooling die; freezing the chunks using IQF-freezing or another known freezing method for preservation and transportation of the material; and packaging the chunks in the presence of protective gas, wherein the chunks may be a component for producing a plant-based food product or directly as a plant-based food product.
  • the rework process as disclosed herein reprocesses the raw material, such as HME material or an output material from the extruder back into the extruder through the feeding side of the extruder with the help of pressure generated via the sausage filler and subject the HME material to another round the HME process.
  • the plant protein and water are mixed in a ratio of 1:1.
  • the rework process is a part of a plantbased food production line and thus helps reduce waste production and improve productivity.
  • the control system is a step in a food production cycle, wherein the control system helps maintain the total output or yield of food produced per production line as constant and proportional to the raw material.
  • the control system comprises a flow meter, wherein the flow meter measures the amount of output material from the extruder, such that if the output material such as HME material, reprocessed HME material or processed dough from the extruder reaches a specific pre-set limit, a message is communicated to a main system of the food production system to proportionally adjust the next batch of raw material to maintain the total output of the food produced per production line as constant.
  • control system is connected to the main system of a food production line, such that the control system is in constant communication with the main system during the active food production cycle so as to keep the output from the extruder constant and reduce waste production.
  • plant protein may be a soy protein, a pea protein, a wheat protein, milk protein, a protein powder blend, a vegetable protein, or other plant-sourced protein comprising a high fiber content or a low fiber content.
  • the plant-based food product is a vegan or non-meat food product.
  • Figure 1 illustrates a flow chart showing an example rework process for plant-based food production.
  • Figure 2 illustrates a flow chart showing a rework process for plant-based food production within the batch mixing process.
  • a rework process for higher yield of plantbased food products such as vegan food products
  • the material for making the food product may be reprocessed at earlier stages of production, minimizing waste and improving productivity. More particularly, provided herein is a process for reprocessing the material for making a vegan food product to achieve a defined structure and color.
  • HME high moisture extrusion
  • the backflow process or rework process is a part of the production chain and thus reprocesses the material or raw material in the early stages of production, e.g. the warm-up phase, which saves both time and material.
  • the backflow or the rework system as disclosed, also helps assess the quality and texture of the material in the early stages of food production.
  • Figure 1 depicts a flow chart showing an example backflow process or rework process of making plant-based food products.
  • vegetable proteins (101) or a mix of vegetable protein, fibers, starch, and oil is introduced into a conveying system (102), wherein the conveying system conveys material such as vegetable protein (101) into a feeding station with, e.g. gravimeter feeding (103).
  • the material then passes through an HME process (104), wherein the material passes through an extruder and a cooling die.
  • Water (105) is further added to the extruder directly.
  • the protein-water mix undergoes an HME extrusion process to form the extruder product.
  • the extruder product is assessed for its color, quality, texture, and other parameters via a quality control process.
  • extruder product will either be subjected to cutting (106), generating specific shapes such as chunks and processing such chunks further in the production line or reprocessing the extruder product (103-115) such as finely cutting and kneading the extruder product (113), optionally mixing more vegetable protein or water into the extruder product (114), and pumping the material for reprocessing directly into the extruder (115) for another round of HME extrusion process (104).
  • cutting 106
  • specific shapes such as chunks and processing such chunks further in the production line or reprocessing the extruder product (103-115) such as finely cutting and kneading the extruder product (113), optionally mixing more vegetable protein or water into the extruder product (114), and pumping the material for reprocessing directly into the extruder (115) for another round of HME extrusion process (104).
  • the disclosed backflow process further comprises a control system (116).
  • the extruder product will be cut into specific shapes, such as small chunks (106).
  • the chunks may be mixed with other ingredients (107) within a cooking tumbler (108) to add flavors to the finished product.
  • the choice of ingredients may include, but is not limited to, spices, spice extracts, salt, vegetable oil, or other such flavors, depending on the recipe of choice.
  • the spice-mixed chunks or spice-mixed material is further subjected to heating (109) at more than 80 a C temperature within the cooking tumbler. Following heating (109), the spice-mixed mixture or food product is introduced to IQF- freezing (110). The frozen material is then packaged in, e.g. trays with sleeves (111) and re-freeze (112).
  • FIG. 2 illustrates a flow chart showing the disclosed process as part of plant-based food production.
  • vegetable protein or plant protein such as plant-sourced protein or protein extracted from a plant and an aqueous phase, preferably water (202)
  • a mixer 203
  • the plant protein may be soy protein, pea protein, wheat protein, milk protein, plant-based protein, protein extracted or sourced from a plant, protein powder blends, protein blends or protein mixtures or a mix of vegetable protein, fibers, starch, and oil.
  • the plant protein and water are mixed simultaneously in a batch mixer (203), forming a dry and crumbly dough with air bubbles.
  • the protein and water may be mixed in a ratio of 1:1, 1:2 (one-part protein and two-parts water), 1:3 (one-part protein and three-parts water), 2:1 (two-parts protein and one-part water), 2:2 (two-parts protein and two-parts water), 3:1 (three-parts protein and one-part water), 1:4 (one-part protein and four-parts water), or another different ratio resulting in a dry and crumbly dough with air in it.
  • the dough prepared by the batch mixer method is fed into an extruder via a sausage filler (204).
  • Feeding the dough into the extruder via a sausage filler provides many advantages, such as the system being a closed system; thus, fine distributed air in the dough cannot go out of the extruder towards the feeding side.
  • feeding protein in the form of a powder into the extruder as shown in the standard process in figure 1, adds an uncontrolled amount of additional air into the extruder from the powder causing issues during the HME process.
  • Such issues are not present in the disclosed process as the dough is fed into the extruder instead of protein powder through the sausage filler creating an airtight system for the HME process.
  • the air within the dough does not leave the system and is in fact homogeneously distributed within the dough as very fine air bubbles.
  • the air bubbles are not visible to the naked eye, the texture, sponginess, smoothness, density, and color of the finished food product appears very close to a meat food product, showing the effect of homogeneous distribution of air bubbles within the dough due to the batch mixing process as disclosed herein.
  • the structure of the food product remains stable even after cooking because the continuous phase, in this case, the HME texturized vegetable protein, is firm and will not collapse in a cooking step.
  • Figure 2 further shows that after feeding the dough into an extruder using a sausage filler, the dough undergoes an HME extrusion process (205) wherein the material passes through an extruder and a cooling die, forming a HME material.
  • the HME material then passes through a control system (215), wherein if the HME material is as per the parameters pre-set or pre-defined within the control system, such as color, texture, sponginess, consistency, presence of lumps or not, bubbles are evenly distributed or not, the HME material moves to a next step in food production, such as subjected the HME material further to a cutting process (206) and generating chunks or if the HME material is not as per the parameters pre-set within the control system, the HME material from the extruder is routed back into the extruder for reprocessing (212-214).
  • a control system 215
  • the HME material moves to a next step in food production, such as subjected the HME material further to a cutting process (206) and generating chunks or if the HME material is not as per the parameters pre-set within the control system, the HME material from the extruder is routed back into the extruder for reprocessing (212-214).
  • the HME material after undergoing the HME process (205) and passing through the control system, is precut, then fine cut into any shape via a continuous cutter or other such equipment, followed by shearing via a colloid mill or other such equipment (212) to form a reprocessed HME material.
  • the fine cutting and kneading prepare the reprocessed HME material for another round of processing under
  • the reprocessed HME material further may be mixed with vegetable protein such as soy protein and/or water (213). This step is optional. The mixing of additional vegetable protein may help in improving the food color and texture. The mixing will depend on the quality and consistency of the HME material from the extruder, such as the HME material being very dry, powdery, or watery.
  • the reprocessed HME material may then be pumped/fed into the extruder via sausage filler for reprocessing (214).
  • the reprocessed HME material is subjected to another round of the HME process (205).
  • the sausage filler generates pressure between the sausage filler and the extruder, which helps easily and quickly feed the finely cut and kneaded HME material back into the extruder.
  • the disclosed process is a part of the food production wherein the process helps reduce wastage during food production and improves the overall yield.
  • the control system helps maintain the total throughput yield from the extruder as constant, such as if the material for re-processing is added through 204, the feeding of material from 203 is proportionally reduced to maintain the overall yield from the extruder constant.
  • the HME material or output material from the extruder passes through a control system (215), wherein the control system manages the total throughput or output from the extruder, such that if the reprocessed material or
  • HME material is pumped back into the extruder for another round of HME, the dough from the mixer is adjusted proportionally so that the overall amount of material such as material from the mixer of material pumped back into the extruder remains constant or equal to the amount of initial material used as a raw material.
  • the control system may comprise a flow meter, wherein the flow meter measures the amount of both the material fed into the extruder through the feeding side and the output material, HME material or reprocessed HME material from the extruder after the HME process. If the HME material via reprocessing (214) is added to the extruder, the dough or material through the feeding system (204) will be adjusted such that the total output from the extruder remains constant.
  • the process of making plant-based food products comprises a backflow process aiding in reducing waste by reprocessing the dough, comprising finely cutting and kneading the dough, and feeding the dough into the extruder for another round of HME process.
  • the control system (215) is further connected to a production line main system or production line central system, wherein the control system continually communicates with the main system during an active production phase, conveying to the main system amount of material to be adjusted via the feeding system for keeping the total throughput from the extruder constant or a defined amount. For example, if the weight of the raw material or initial material is 500 kg and the reprocessed material after undergoing the rework process is 50 kg. The amount of raw material will be reduced proportionally so that the total output from the extruder remains constant or a defined amount matching with the amount of initial material.
  • the HME material from the HME extrusion process moves further to a next step in food production, such as cutting (206) in chunks of any shape or size.
  • the chunks are then mixed with at least an additional ingredient (207) within a cooking tumbler (208), wherein the ingredient may include but is not limited to spices, spice extracts, salt, vegetable oil, flavors, etc.
  • the ingredient may include but is not limited to spices, spice extracts, salt, vegetable oil, flavors, etc.
  • the choice of ingredients depends on the flavor, recipe, and type of food produced or user's preference.
  • the mixture may be subjected to heating (209) within the cooking tumbler or the chunks are directly introduced to freezing for packaging and preservation, thus not subjecting the chunks to heating. If the chunks are subjected to heating, the chunks or material may be heated at a temperature of at least 80°C or more than 80°C.
  • the material such as HME material or reprocessed HME Material as chunks or otherwise is subjected to IQF-freezing (210), wherein the chunks or material is frozen and prepared further for preservation, transport, and sale.
  • IQF-freezing 210
  • the end food product or chunks is packaged in packaging trays with sleeves (211).
  • the final packaging maybe carried in the presence of protective gas with at least 160g of food product packaged per tray (211), followed in some cases by freezing (216).
  • the quantity of the food product packaged depends on a number of factors, including but not limited to the density of the food product, size of the packaging tray, and size of the sleeves, among others.
  • more or less than 180g of the food product may be packaged per packaging tray (or another packaging).
  • other types of packaging may also be employed such as QSR (box with in-liner) or retail cardboard box for retail frozen. Both the QSR packaging and retail cardboard packaging can be done without the use of protective gas.
  • the packaged tray may be assigned a batch number or an identification number printed on the tray, sleeve, or other visible location.
  • the packaging tray will also comprise metal detection or other such embodiments necessary and regularly employed as part of the food manufacturing, packaging, and transport process, such as before the food product is sent to the customer, BBD is printed.
  • a powerful mono pump may also replace a sausage filler, wherein the reprocessed material or HME material may be pumped back into the extruder for another round of HME via the mono pump.
  • the presently disclosed batch mixing process provides certain advantages over the standard process.
  • the composition of the vegetable protein and water ratio defines the structure of the finished product.
  • the protein and water may be mixed in a ratio of 1:1, 1:2 (one-part protein and two-parts water), 1:3 (one-part protein and three-parts water), 2:1 (two-parts protein and one-part water), 2:2 (two-parts protein and two-parts water), 3:1 (three-parts protein and one-part water), 1:4 (one-part protein and four-parts water), or another desired ratio resulting in a dry and crumbly dough with air in it.
  • soy protein also affects the finished food product.
  • soy protein concentrate with a high fiber content may also affect the final texture and structure of the finished food product. Proteins with a high amount of fiber up to 20% may form a matrix structure that aids in immobilization of air from the dough or finished food product and thus provides a lighter color and structure to the finished food products similar to meat food products.
  • a vegetable protein with low fiber content may also form plant-based food products using the batch mixing process, as disclosed in figure 2 of the present disclosure.
  • the homogeneous distribution of air bubbles resulting from the batch mixing process imparts a lighter color to the finished food product.
  • the color of the food product is similar to the color of the meat food product, such as color of the cooked chicken.
  • the batch mixing process also provides a reduced density to the food product as compared to the density of the food product made by known standard processes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

La présente invention concerne un procédé de remise en fabrication dans lequel une matière première pour fabriquer des produits alimentaires à base de plantes est retraitée aux stades précoces de la production d'aliments, ce qui permet de réduire au minimum les déchets et d'améliorer la production d'aliments. Le procédé de remise en fabrication comprend le retraitement d'un matériau de sortie provenant d'une extrudeuse, comprenant la découpe et le malaxage du matériau de sortie et le pompage de celui-ci de nouveau dans l'extrudeuse par l'intermédiaire d'une pression générée par une charge de saucisse pour un autre cycle de traitement par l'intermédiaire d'un procédé d'extrusion à humidité élevée.
PCT/EP2021/087151 2020-12-30 2021-12-21 Procédé de remise en fabrication pour la production d'aliments à base de plantes WO2022144256A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US202063132323P 2020-12-30 2020-12-30
US63/132,323 2020-12-30
US202163180921P 2021-04-28 2021-04-28
US63/180,921 2021-04-28
US17/543,402 US20220202041A1 (en) 2020-12-30 2021-12-06 Rework process for plant-based food production
US17/543,402 2021-12-06

Publications (1)

Publication Number Publication Date
WO2022144256A1 true WO2022144256A1 (fr) 2022-07-07

Family

ID=80112335

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2021/087151 WO2022144256A1 (fr) 2020-12-30 2021-12-21 Procédé de remise en fabrication pour la production d'aliments à base de plantes

Country Status (1)

Country Link
WO (1) WO2022144256A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3488770A (en) * 1964-05-21 1970-01-06 Archer Daniels Midland Co Meat-like protein food product
US20100021593A1 (en) * 2006-07-07 2010-01-28 Ayam Sarl Process for manufacturing, by cold extrusion, puffed intermediate food products which are stable to heat treatment, from hydrated animal proteins

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3488770A (en) * 1964-05-21 1970-01-06 Archer Daniels Midland Co Meat-like protein food product
US20100021593A1 (en) * 2006-07-07 2010-01-28 Ayam Sarl Process for manufacturing, by cold extrusion, puffed intermediate food products which are stable to heat treatment, from hydrated animal proteins

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Reference Module in Food Science", 1 January 2016, ELSEVIER, ISBN: 978-0-08-100596-5, article OSEN R. ET AL: "High-Moisture Extrusion: Meat Analogues", XP055885701, DOI: 10.1016/B978-0-08-100596-5.03099-7 *

Similar Documents

Publication Publication Date Title
JP5128742B2 (ja) 肉エマルジョン製品
CN107280016B (zh) 利用含有花生、大豆的复合植物蛋白生产拉丝蛋白的方法
JP6637973B2 (ja) 加熱調理肉の外観及びテクスチャを有するノンミート食品製品
NO313071B1 (no) Sterilisert dyrefôrblanding og fremgangsmåte ved fremstilling derav
NO326405B1 (no) Hermetisert dyrefôrprodukt og fremgangsmate for fremstilling av dette.
CN102511645B (zh) 花生拉丝蛋白的自动化调香生产工艺
AU2007272098B8 (en) Process for manufacturing an animal feed or a foodstuff and product obtainable by that process
CN107373581A (zh) 一种应用于自热火锅中鲜香麻辣蘸料的制备方法
JP2015144593A (ja) 組織状大豆蛋白及びその製造方法
US4062979A (en) Spray dried mustard flour
EP3389387A1 (fr) Protéine de lait texturée
US20220202041A1 (en) Rework process for plant-based food production
WO2022144256A1 (fr) Procédé de remise en fabrication pour la production d'aliments à base de plantes
CN110754621A (zh) 一种以鸡肉为主要原料的面团及其面制品的生产方法
US10842157B2 (en) Method of producing protein chip infused with meat
EP4190166A1 (fr) Protéines végétales texturées à haute teneur en humidité provenant de drêches de brasserie
CN114794382A (zh) 用于生产谷物混合物的方法及由其产生的谷物混合物
RU2112380C1 (ru) Способ производства экструдированных изделий типа хлебных палочек
FI130249B (en) Process for the production of a food product
KR102659409B1 (ko) 닭가슴살 너겟의 제조방법
WO2018081846A1 (fr) Procédé de fabrication d'aliments pour des animaux de compagnie
RU2541660C1 (ru) Способ производства комбинированных кукурузных завтраков с фитокомпонентами
US20230033543A1 (en) Plant based meat analogue prepared by wet extrusion of mixture of plant protein isolates and gluten
CN113383854A (zh) 一种生产大豆分离蛋白和乳清小肽挤压改性制品的方法
DE102012211766A1 (de) Fleischzusammensetzung

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21843961

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21843961

Country of ref document: EP

Kind code of ref document: A1