公开(公告)号：WO2021224188A1

公开(公告)日：2021-11-11

申请号：PCT/EP2021/061580

申请日：2021-05-03

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： PERDANA, Jimmy ,  NUSSLI, Oliver ,  SCHROEDER, Volker ,  BETZ, Reinhold Willy ,  BUECKER, Bernd ,  BOISSON, Jean-Marc

IPC: A23L33/185 ,  A23J3/14 ,  A23J3/16 ,  A23J3/22 ,  A23J3/26 ,  A23K10/30 ,  A23P30/20

Abstract: The invention generally relates to a process for preparing a dehydrated meat-analogue. More specifically the invention relates to a process for preparing a dehydrated meat-analogue with a fibrous appearance and good rehydration properties.

公开(公告)号：WO2022038244A1

公开(公告)日：2022-02-24

申请号：PCT/EP2021/073084

申请日：2021-08-19

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： NUSSLI, Oliver ,  MERINAT, Sylvie,Joëlle ,  WANG, Yu-Jie ,  HINRICHS, Katharina

IPC: A23L29/00 ,  A23L29/244 ,  A23L29/256 ,  A23L33/16 ,  A23L33/185 ,  A23L33/195 ,  A23L33/21 ,  A23J3/22 ,  A23L17/00 ,  A23P20/10 ,  A23P20/20

Abstract: The invention relates to a method of making a vegan salmon analogue, said method method comprising hydrating a mixture comprising a plant protein source, a glucomannan source, a carrageenan source; heating the mixture to extract soluble fibers from glucomannan and carrageenan; optionally adding flavors, oil, and colors; cooling the mixture to form a first layer having a viscosity of at least 1900 mPa·s; optionally applying a second layer comprising an insoluble fiber source and a calcium salt on the surface of the first layer.

公开(公告)号：WO2021219783A1

公开(公告)日：2021-11-04

申请号：PCT/EP2021/061257

申请日：2021-04-29

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： DELASOIE, Jean-Claude ,  GUERRA QUIROZ, Paula ,  MATTHEY-DORET, Walter ,  NUSSLI, Oliver ,  PIBAROT, Patrick

IPC: A23J3/22

Abstract: The present invention relates to a method of making a tuna analogue, said method comprises mixing at least two different plant proteins, wherein said plant proteins comprise wheat gluten and at least one other plant protein, preferably pea protein, and wherein wheat gluten comprises between 10 to 40% of total plant protein in the plant protein mixture; applying heat and pressure to the plant protein mixture to form a fibrous protein product; washing the fibrous protein product in a liquid at least once; adding a non-animal based tuna flavour to the fibrous protein product and mixing to form a tuna analogue.