WO2022229299A1 - Composition d'un produit analogue de viande déshydraté - Google Patents

Composition d'un produit analogue de viande déshydraté Download PDF

Info

Publication number
WO2022229299A1
WO2022229299A1 PCT/EP2022/061290 EP2022061290W WO2022229299A1 WO 2022229299 A1 WO2022229299 A1 WO 2022229299A1 EP 2022061290 W EP2022061290 W EP 2022061290W WO 2022229299 A1 WO2022229299 A1 WO 2022229299A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
composition
fiber
total composition
dietary fiber
Prior art date
Application number
PCT/EP2022/061290
Other languages
English (en)
Inventor
Ralf Ullmann
Jimmy PERDANA
Svetlana JESINGER
Ulrich BOBE
Christoph HANLE
Volker Schroeder
Tomasz SKIBA
Sanyasi GADDIPATI
FARRES Isabel FERNANDEZ
Original Assignee
Société des Produits Nestlé S.A.
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 Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to EP22726605.3A priority Critical patent/EP4329509A1/fr
Publication of WO2022229299A1 publication Critical patent/WO2022229299A1/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
    • 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
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/26—Food, ingredients or supplements targeted to meet non-medical requirements, e.g. environmental, religious
    • A23V2200/262—All vegetarian ingredients, i.e. meat-free

Definitions

  • Methylcellulose is the simplest cellulose derivative. Methyl groups (–CH3) replace the naturally occurring hydroxyls at the C-2, C-3 and/or C-6 positions of the cellulose anhydro- D-glucose units.
  • commercial MC is produced via alkaline treatment (NaOH) for swelling cellulosic fibers to form an alkali-cellulose which would then react with an etherifying agent such as chloromethane, iodomethane or dimethyl sulfate.
  • Acetone, toluene, or isopropanol can also sometimes be added, after the etherifying agent, for tailoring the final degree of methylation.
  • MC has amphiphilic properties and exhibits a unique thermal behavior which is not found in naturally occurring polysaccharide structures i.e. it gels upon heating. Gelation is a two-step process in which a first step is mainly driven by hydrophobic interactions between highly methylated residues, and then a second step which is a phase separation occurring at T > 60°C with formation of a turbid strong solid- like material. This gelation behavior upon heating of MC is responsible for the unique performance in cook from raw burgers when shape retention is required upon cooking.
  • the present invention relates to meat analogue products having a plant based, clean label, natural binding agent as a substitute for methylcellulose and its derivatives (e.g. hydroxypropyl- methylcellulose) in food applications.
  • the inventors of the present application have surprisingly found a dietary fiber and protein combination of a dehydrated meat analogue that, when mixed with water gives a binder or binding agent which has similar functional properties to methylcellulose.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of plant material (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of a plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); vi) 1 to 35 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of plant material (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of a plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition) v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 20 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.
  • the present invention relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 85 wt% of a textured plant protein (by weight of the total composition); ii) 0.5 to 30 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 20 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 15 wt% of a citrus fiber (by weight of the total composition); v) 1 to 30 wt% of a flavour (by weight of the total composition); wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition) wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C.
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 50 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition).
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of a dietary fiber (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition); v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 25 wt% of a vegetable fat or vegetable fat-starch mix; wherein the dietary fiber is not a citrus fiber and has a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber) and a tan delta value between 0.2 to 0.7 at 20°C; and wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat an
  • the present invention further relates to a composition of a dehydrated meat analogue product, comprising i) 40 to 80 wt% of a textured plant protein (by weight of the total composition); ii) 1 to 15 wt% of psyllium (by weight of the total composition); iii) 1 to 9.5 wt% of an un-textured plant protein (by weight of the total composition); iv) 1 to 10 wt% of a citrus fiber (by weight of the total composition) v) 5 to 20 wt% of a flavour (by weight of the total composition); vi) 5 to 20 wt% of a vegetable fat or vegetable fat-starch mix; wherein the vegetable fat or vegetable fat-starch mix provides a visual aspect of the dehydrated meat analogue product as a marbled dehydrated meat analogue product.
  • a "meat-analogue” is also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat.
  • Meat analogue is understood to mean a food made from non-meats, without other animal products, such as dairy. Therefore, protein from animal source is completely absent. Protein from animal source is animal meat protein and/or milk protein.
  • a meat-analogue food product is a composition in which meat (i.e. skeletal tissue and non- skeletal muscle from mammals, fish and fowl) and meat by-products (i.e. the non-rendered clean parts, other than meat, derived from slaughtered mammals, fowl or fish) are completely absent.
  • the meat analogue product comprises between 40 to 85wt% of plant material (weight percent of the total composition), preferably between 45 to 85wt%, preferably between 50 to 85wt%, preferably between 40 to 80wt%, preferably between 45 to 80wt%, preferably between 50 to 80wt%, preferably between 55 to 85wt%, preferably between 55 to 80wt% (weight percent of the total composition).
  • the plant material has particle size distribution with a median diameter Dv50 in the range of 0.5 to 6.0 mm, preferably between 1.0 to 6.0 mm, preferably between 1.0 to 5.0 mm.
  • Texturized plant protein is referred in the literature also as ‘texturized plant protein’ or ‘texturized vegetable protein’ (TVP).
  • textured protein refers to plant material, preferably derived from legumes, cereals or oilseeds.
  • the legume may be soy or pea
  • the cereal may be gluten from wheat
  • the oilseed may be sunflower.
  • the textured protein is made by extrusion. This can cause a change in the structure of the protein which results in a fibrous, spongy matrix, similar in texture to meat.
  • textured protein In its dehydrated form, textured protein can have a shelf life of longer than a year but will spoil within several days/weeks after being hydrated. In its flaked form, it can be used similarly to ground meat.
  • fiber or “dietary fiber” relates to a plant-based ingredient that is not completely digestible by enzymes in the human gut system.
  • the term may comprise plant-based fiber-rich fraction obtained from vegetables, seeds, fruits, nuts, pulses.
  • the dietary fiber may comprise non-chemically modified polysaccharides such as cellulose, hemicellulose, pectin, beta- glucans, arabinoxylans, galactomannans, glucomannan, mucilages and lignin.
  • the dietary fiber is selected from the group of an arabynoxylan rich dietary fibres, a galactomannan rich dietary fiber, a glucomannan rich dietary fibre or a combination thereof.
  • the dietary fiber is selected from the group of Konjac flour, locust bean gum, psyllium or a combination thereof, preferably psyllium.
  • the term dietary fiber does not include chemically modified polysaccharides selected from the group of methylcellulose, carboxymethylcellulse, hydroxypropylmethyl- cellulose or a combination thereof. Dietary fiber can be further classified based on the solubility in water as soluble and insoluble dietary fibers.
  • Dietary fibers described in this embroilment are viscous and non-viscous dietary with high level of water and oil holding capacity. Solubility and viscosity have profound effects on fiber functionality. Dietary fibers described in this embroilment can provide water binding/holding when combined with cold, warm and hot water and can firm up when subjected to higher temperatures.
  • Water insoluble dietary fibers Cellulose is the main insoluble structural component of plant cell wall, E.g.: vegetables, sugar beet, various brans
  • Hemicellulose is the cell wall polysaccharides, which contain backbone of ⁇ -1,4 glucosidic linkages.
  • Water soluble dietary fibers Pectin is a component of primary cell wall with D-galacturonic acid as principal components. Generally, water soluble and gel forming, mainly present in fruits, vegetables, legumes, sugar beet. Gums are secreted at site of plant injury by specialized secretary cells. Leguminous seed plants (guar, locust bean), seaweed extracts (carrageenan, alginates), microbial gums (xanthan, gellan). Mucilages are generally synthesized by plant and prevent desiccation of seed endosperm. Plant extracts (gum acacia, gum karaya, gum tragacanth). Dietary fiber from these sources has good dispersibility and water swelling properties.
  • dietary fibers from the fruits and vegetables are treated optionally heat-treated and can be coarse or powdered, to reduce its particle size and achieve the defined particle properties.
  • dietary fiber is powdered fiber. Methods of producing powdered fiber are known to the person skilled in the art.
  • the dietary fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 ⁇ m, preferably between 50 to 800 ⁇ m, preferably between 75 to 700 ⁇ m, preferably between 100 to 600 ⁇ m, preferably between 250 to 500 ⁇ m.
  • Un-textured plant protein refers to a protein concentrate or isolate, which did not undergo a texturing process such as for example through extrusion.
  • Plant protein is selected from the group consisting of soy bean protein, pea protein, lentil protein, lupin bean protein, wheat gluten, hemp protein, faba protein, potato protein, canola protein, mungbean protein or a combination thereof, preferably soy bean protein, pea protein, faba protein or a combination thereof.
  • the meat analogue product according to the invention comprise 1 to 20wt% plant protein (by weight of the total composition), preferably 1 to 15wt%, preferably 1 to 10wt%, preferably 1 to 9.5wt%, preferably 2 to 9.5wt%, preferably 3 to 9.5wt%, preferably 4 to 9wt% (by weight of the total composition).
  • the meat analogue product according to the invention comprise 10 to 20wt% un-textured plant protein (by weight of the total composition), preferably 1 to 15wt%, preferably 1 to 10wt%, preferably 1 to 9.5wt%, preferably 2 to 9.5wt%, preferably 3 to 9.5wt%, preferably 4 to 9wt% (by weight of the total composition).
  • the plant protein gels upon heating at a temperature at or above 50°C.
  • the dietary fiber and plant protein are “binders” or “binding agents” for holding together particles in a cohesive mass. It is an edible substance that in the final product is used to trap components of the foodstuff with a matrix for the purpose of forming a cohesive product and/or for thickening the product. Binding agents of the invention may contribute to a smoother product texture, add body to a product, help retain moisture and/or assist in maintaining cohesive product shape; for example by aiding particles to agglomerate.
  • the mentioned dietary fiber act as cold binder and the plant protein as hot binder. Cold binder means that binding is given at a temperature between 15 to 40°C.
  • Hot binder means that binding is given at a temperature between 65 to 120°C.
  • the citrus fiber has a water holding capacity between 3 to 20 gram per gram of dietary fiber (dry weight of fiber), preferably between 5 to 20, preferably between 6 to 19 gram per gram of dietary fiber (dry weight of fiber).
  • the citrus fiber has a tan delta value between 0.8 to 1.7 at 20°C, preferably between 0.8 to 1.5 at 20°C, preferably between 0.9 to 1.5 at 20°C, preferably between 0.9 to 1.3 at 20°C, preferably between 1.0 to 1.3 at 20°C.
  • the citrus fiber has a particle size distribution with a median diameter Dv50 in the range of 15 to 1000 ⁇ m, preferably between 50 to 800 ⁇ m, preferably between 75 to 700 ⁇ m, preferably between 100 to 600 ⁇ m, preferably between 250 to 500 ⁇ m.
  • the term “flavourings” according to this invention means ingredients selected from the group consisting of salt, sugar, vinegar, yeast extract, vegetable powder, bacterial extract, vegetable extract, reaction flavour, hydrolysed plant protein, acid, garnishes, herbs, spices or combinations of these.
  • the meat analogue product further comprises between 1 to 35wt% vegetable fat or vegetable fat-starch mix(weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition).
  • the meat analogue product further comprises between 1 to 35wt% vegetable fat-starch mix(weight percent of the total composition), preferably between 1 to 30wt%, preferably between 1 to 25wt%, preferably between 1 to 20wt%, preferably between 5 to 30wt%, preferably between 5 to 25wt%, preferably between 5 to 20wt%, preferably between 10 to 30wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt% (weight percent of the total composition).
  • the marbled aspect of the meat analogue product is not visible anymore.
  • the meat analogue product further comprises oil.
  • the oil is liquid at a temperature below 20°C.
  • the oil is a vegetable oil selected from rapeseed oil, sunflower oil, cotton seed oil, peanut oil, soya oil, olive oil, coconut oil, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil or a combination thereof, preferably rapeseed oil.
  • the meat analogue product comprises between 1 to 12wt% oil (weight percent of the total composition), preferably between 2 to 7wt%.
  • the starch of the vegetable fat-starch mix is a physically processed starch.
  • the starch has a bulk density of below 50 g/100ml, preferably a bulk density from 8-40 g/100ml, more preferably from 10-30 g/100ml, even more preferably from 11-20 g/100ml.
  • the starch can be selected from potato starch, corn starch, rice starch and/or tapioca starch, for example. It has been observed by the inventors that physically processed starch provides much better results in the present invention than natural, non-physically processed starch.
  • the vegetable fat- starch mix comprises at least 10wt% starch (based on vegetable fat-starch mix).
  • the vegetable fat-starch mix does not comprise more than about 50wt% starch (based on vegetable fat-starch mix), preferably between 10 to 50wt%, preferably between 20 to 50wt%, preferably between 10 to 40wt%, preferably between 20 to 40wt% (based on vegetable fat-starch mix).
  • the fat-starch mix has a ratio between 1:1 to 9:1 of fat to starch, preferably a ratio between 1:1 to 8:1 of fat to starch, a ratio between 1:1 to 7:1 of fat to starch, a ratio between 1:1 to 6:1 of fat to starch, a ratio between 1:1 to 5:1 of fat to starch, a ratio between 1:1 to 4:1 of fat to starch, a ratio between 1:1 to 3:1 of fat to starch, a ratio between 1:1 to 2:1 of fat to starch.
  • the composition further comprises a colorant.
  • the colorant is selected from bell pepper, beetroot, carrot, black current, malted barley powder or combination thereof.
  • Example 1 Methodology Sample preparation and rheological measurement for dietary fibers (cold binder) Powdered ingredients at a range of concentrations were dispersed in a Milli-Q water (Merck Millipore, Germany) and stored overnight to ensure homogenous and complete dispersion. The rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up.
  • SAOS Small-amplitude oscillatory shear
  • the storage modulus G’ (G prime, in Pa) represents the elastic portion of the viscoelastic behavior, which quasi describes the solid-state behavior of the sample.
  • the loss modulus G’’ (G double prime, in Pa) characterizes the viscous portion of the viscoelastic behavior, which can be seen as the liquid- state behavior of the sample. (https://wiki.anton- bo.com/en/basics-of-rheology/). Tan delta describes the ratio between G’’ and G’ (G’’/G’).
  • Sample preparation and rheological measurement for plant proteins were dispersed in a Milli-Q water (Merck Millipore, Germany) at concentration of 8%-wt and stored overnight at 7°C to ensure homogenous and complete dispersion.
  • the rheological characteristics of the dispersion were assessed using a stress-controlled rheometer MCR 302e (Anton Paar AG, Austria) equipped with a 50 mm-diameter, serrated plate-plate set-up.
  • SAOS Small-amplitude oscillatory shear
  • Water activity measurement was carried out using Aqualab 4TE (Decagon/Meter Group, USA) according to ISO 18787:2017 Foodstuffs - Determination of water activity. Dry mix was placed in an aluminum pouch, hermetically sealed, and stored for at least 24 h at an ICH110 climate chamber (Memmert GmbH + Co. KG, Germany) set to 25 °C and 40% RH to ensure stable water activity reading. Measurement was carried out in duplicate. Moisture content measurement Water content determination was based on the official method ISO 1666:1996 Starch - Determination of moisture content - Oven-drying. The method is applied to different matrix with minor modifications. Approx.
  • Comp. examples 2-3 show that after water was added molding of burgers into appropriate shape was not possible for samples which contained a dietary fiber having a water holding capacity between 25 to 60 gram per gram of dietary fiber (dry weight of fiber), and wherein the dietary fiber has a tan delta value between 0.2 to 0.7 at 20°C.
  • Comp. Ex 4 show that after water was added molding of burgers into appropriate shape was not possible for samples which contained a dietary fiber but no plant protein. Examples 5 to 10 containing dietary fiber, plant protein and citrus fiber combinations could be molded into burgers the same way as with methylcellulose and were stable upon storage at 4°C (no water leakage was observed after 2 weeks storage). Examples 9 and 10 containing fat or a fat-starch blend has been perceived juicier.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une composition d'un produit analogue de viande déshydraté, comprenant une matière végétale, une fibre alimentaire, une protéine végétale, une fibre d'agrume et des arômes.
PCT/EP2022/061290 2021-04-28 2022-04-28 Composition d'un produit analogue de viande déshydraté WO2022229299A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP22726605.3A EP4329509A1 (fr) 2021-04-28 2022-04-28 Composition d'un produit analogue de viande déshydraté

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP21170901 2021-04-28
EP21170901.9 2021-04-28

Publications (1)

Publication Number Publication Date
WO2022229299A1 true WO2022229299A1 (fr) 2022-11-03

Family

ID=75801403

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2022/061290 WO2022229299A1 (fr) 2021-04-28 2022-04-28 Composition d'un produit analogue de viande déshydraté

Country Status (2)

Country Link
EP (1) EP4329509A1 (fr)
WO (1) WO2022229299A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024200686A1 (fr) 2023-03-29 2024-10-03 Unilever Ip Holdings B.V. Analogue de viande végan

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009040150A1 (fr) 2007-09-26 2009-04-02 Nestec S.A. Base aromatique naturelle de type exhausteur de goût et son procédé de préparation
WO2010105842A2 (fr) 2009-03-19 2010-09-23 Bubbles And Beyond Gmbh Préparation pour utilisation extérieure
WO2013092296A1 (fr) 2011-12-23 2013-06-27 Nestec S.A. Composition d'arôme d'umami provenant de traitement de végétal
CA3117463A1 (fr) * 2018-11-01 2020-05-07 Societe Des Produits Nestle S.A. Procede de production d'un produit analogue de viande

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009040150A1 (fr) 2007-09-26 2009-04-02 Nestec S.A. Base aromatique naturelle de type exhausteur de goût et son procédé de préparation
WO2010105842A2 (fr) 2009-03-19 2010-09-23 Bubbles And Beyond Gmbh Préparation pour utilisation extérieure
WO2013092296A1 (fr) 2011-12-23 2013-06-27 Nestec S.A. Composition d'arôme d'umami provenant de traitement de végétal
CA3117463A1 (fr) * 2018-11-01 2020-05-07 Societe Des Produits Nestle S.A. Procede de production d'un produit analogue de viande

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 23 February 2021 (2021-02-23), ANONYMOUS: "Seasoned Soy-Free Ground Meat Substitute", XP055855710, retrieved from https://www.gnpd.com/sinatra/recordpage/8511033/ Database accession no. 8511033 *
DATABASE GNPD [online] MINTEL; 7 September 2020 (2020-09-07), ANONYMOUS: "Greek Burgers", XP055856362, retrieved from https://www.gnpd.com/sinatra/recordpage/8079931/ Database accession no. 8079931 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024200686A1 (fr) 2023-03-29 2024-10-03 Unilever Ip Holdings B.V. Analogue de viande végan

Also Published As

Publication number Publication date
EP4329509A1 (fr) 2024-03-06

Similar Documents

Publication Publication Date Title
US20210392929A1 (en) Process for making a meat analogue product
US20230413855A1 (en) Binder system for a meat analogue product
US20240032573A1 (en) Meat-like processed food product and method for manufacturing the same
WO2022229299A1 (fr) Composition d'un produit analogue de viande déshydraté
WO2022229301A1 (fr) Composition d'un produit succédané de viande déshydraté
EP4132295A1 (fr) Succédané de viande ou de poisson
US20240090530A1 (en) Binder system for a plant based product
JP7239909B1 (ja) 畜肉様加工食品の製造方法
EP4132297B1 (fr) Analogue de poisson
CN117998995A (zh) 不含甲基纤维素的肉代用品产品
WO2023049750A1 (fr) Produits de substitution de la viande exempts de méthylcellulose
WO2023048011A1 (fr) Procédé de production d'aliment transformé ressemblant à de la viande
WO2023049754A1 (fr) Produits de substitution de viande exempts de méthylcellulose
WO2023203446A2 (fr) SYSTÈME DE REMPLACEMENT UNIQUEMENT DÉRIVÉ DE PLANTES POUR LA MÉTHYLCELLULOSE DANS DES PRODUITS ALIMENTAIRES ET SES PROCÉDÉS DE PRÉPARATION <u />
WO2024191775A1 (fr) Produit de succédané à la viande
EP4353087A1 (fr) Produits analogues à la viande
WO2023282074A1 (fr) Poudre à poudrer pour aliments frits
CN118201502A (zh) 不含甲基纤维素的肉代用品产品
Sun et al. Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development

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: 22726605

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2022726605

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2022726605

Country of ref document: EP

Effective date: 20231128