公开(公告)号：WO2022234108A1

公开(公告)日：2022-11-10

申请号：PCT/EP2022/062318

申请日：2022-05-06

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： CROS, Antoine ,  FERNANDEZ FARRES, Isabel ,  LAZZARO, Fanny ,  PIBAROT, Patrick ,  HERZ, Laura ,  HABEYCH NARVAEZ, Edwin Alberto ,  FLEURY REY, Yvette ,  DOMBROWSKI, Jannika

IPC: A23J3/14 ,  A23J3/16 ,  A23L15/00

Abstract: The present invention relates to a vegan egg analogue product, said product comprising an emulsion having between 10 to 43 wt.%, preferably between 15 to 40 wt.% legume protein on a dry basis, between 50 to 85 wt.%, preferably between 58 to 81 wt.% vegetable fat on a dry basis, and optionally between 0.02 to 10 wt.% of a polysaccharide on a dry basis, wherein said legume protein is preferably soy protein isolate, and wherein said emulsion has a fat to protein ratio of between 1.2 to 8.5, preferably between 1.5 to 3.0.

公开(公告)号：WO2022214548A1

公开(公告)日：2022-10-13

申请号：PCT/EP2022/059134

申请日：2022-04-06

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： PIBAROT, Patrick ,  HERZ, Laura ,  DAVAILLE, Romain ,  PINEAU, Nicolas ,  LIMA, Anthony ,  PELLOUX, Cindy

IPC: A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23J3/22 ,  A23J3/26

Abstract: The invention relates to a plant based schnitzel product, said product comprising a plant protein based extrudate comprising at least two different plant proteins; a breaded coating surrounding the plant protein based extrudate; and wherein said plant protein based extrudate comprises fibres which are aligned in substantially the same direction and wherein the plant protein based extrudate is present as a single extruded slab or as a layer of two or more extruded slabs.

公开(公告)号：WO2023275326A1

公开(公告)日：2023-01-05

申请号：PCT/EP2022/068199

申请日：2022-06-30

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： BRETON, Olivier ,  BUSOM DESCARREGA, Josep ,  DE OLIVEIRA REIS, Guilherme ,  HARSHE, Yogesh ,  LIMA, Anthony ,  PELLOUX, Cindy ,  PIBAROT, Patrick

IPC: A23J3/14 ,  A23J3/26 ,  A23P30/20 ,  B29C48/00 ,  B29C48/30 ,  B29C48/325 ,  A23J3/227

Abstract: The present invention relates to a short coat hanger type die for making a meat analogue, said die comprising an insert or main body, a conic core with a circular symmetry, wherein the flow path is defined by the insert and the core and wherein the insert and the core comprise a first interior surface and a second interior surface, respectively, and wherein the first interior surface and/or the second interior surface comprise multiple small-scale variations of amplitude in the height of their surface, thereby disrupting the flow path. Methods of making meat analogues comprising vegetable protein are also provided.

公开(公告)号：WO2021140056A1

公开(公告)日：2021-07-15

申请号：PCT/EP2020/088078

申请日：2020-12-31

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： PELLOUX, Cindy ,  PIBAROT, Patrick ,  SCHMITT, Christophe, Joseph, Etienne

IPC: A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23J3/22 ,  A23J3/26 ,  A23J3/227 ,  A23V2002/00

Abstract: The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.

公开(公告)号：WO2023275305A1

公开(公告)日：2023-01-05

申请号：PCT/EP2022/068171

申请日：2022-06-30

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： HARSHE, Yogesh ,  BRETON, Olivier ,  PIBAROT, Patrick ,  HOEGG, Elisabeth ,  BETZ, Reinhold, Willy ,  MITRA, Bhaskar

IPC: A23J3/14 ,  A23J3/22 ,  A23J3/26 ,  A23P30/20 ,  A23J3/16 ,  A23J3/18

Abstract: The invention relates to a system for making a meat analogue comprising protein, said system comprising i) a die comprising an insert; a core; and a flow path; wherein the flow path is defined by the insert and the core; and ii) a cooling component comprising a cooling chamber, wherein said cooling component is downstream of the die and the flow path passes through the cooling chamber.

公开(公告)号：WO2022112382A1

公开(公告)日：2022-06-02

申请号：PCT/EP2021/082925

申请日：2021-11-25

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： BETZ, Reinhold Willy ,  HUTSCHENREUTER, Simon Alexander ,  KURZ, Kevin ,  MICHEL, Martin ,  PIBAROT, Patrick ,  WEISS, Jochen ,  HERRMANN, Kurt ,  AMBUHL, Mark ,  WENZEL, Hannes

IPC: A23J3/22 ,  A23J3/26 ,  A23L33/185 ,  A23P30/20

Abstract: The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant- based food product with a fibrous appearance and good juiciness and tenderness properties.

公开(公告)号：WO2021009043A1

公开(公告)日：2021-01-21

申请号：PCT/EP2020/069548

申请日：2020-07-10

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： DREHER, Johannes ,  HUBER, Sandra ,  PIBAROT, Patrick ,  RAY, Joydeep ,  SCHMITT, Christophe, Joseph, Etienne ,  WEISS, Jochen

IPC: A23J3/14 ,  A23J3/22 ,  A23J3/26 ,  A23J3/16 ,  A23J3/18

Abstract: The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a ground meat analogue product and method of making thereof.

公开(公告)号：WO2022171558A1

公开(公告)日：2022-08-18

申请号：PCT/EP2022/052841

申请日：2022-02-07

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： BETZ, Reinhold Willy ,  HOEGG, Elisabeth ,  PIBAROT, Patrick

IPC: A23J3/26 ,  A23J3/22 ,  A23K40/30 ,  A23K40/25 ,  A23K50/48 ,  A23P20/10

Abstract: The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

公开(公告)号：WO2022171557A1

公开(公告)日：2022-08-18

申请号：PCT/EP2022/052840

申请日：2022-02-07

Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

Inventor： BETZ, Reinhold Willy ,  HOEGG, Elisabeth ,  PIBAROT, Patrick

IPC: A23J3/26 ,  A23J3/22 ,  A23K40/25 ,  A23K50/48

Abstract: The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

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.