-
公开(公告)号：WO2023076541A2
公开(公告)日：2023-05-04
申请号：PCT/US2022/048145
申请日：2022-10-28
摘要： This specification discloses methods for obtaining a gelled plant protein composition using transglutaminase to form gels having high elasticity and gel strength. In one aspect the methods use a highly soluble plant protein or include steps, such as shear, so that at least 40% of the protein relative to the raw material is dissolved in solution prior to adding transglutaminase. The described gelled compositions are useful in alternative meats.
-
公开(公告)号：WO2023073518A1
公开(公告)日：2023-05-04
申请号：PCT/IB2022/060110
申请日：2022-10-20
申请人： PRADO, Lucas Alfredo
发明人： PRADO, Lucas Alfredo
摘要： A method for preparing meat jerky comprises (a) cooking the meat in an aqueous salt solution; (b) shredding a meat into shredded meat; (c) marinating the shredded meat with an aqueous solution of acid and salt; (d) shredding the shredded meat a second time to form a twice shredded meat; and (e) drying the twice shredded meat. A meat jerky that is at least one of crisp, crunchy, or friable is also disclosed, and can be prepared by the method.
-
公开(公告)号：WO2022210557A1
公开(公告)日：2022-10-06
申请号：PCT/JP2022/015051
申请日：2022-03-28
申请人： 株式会社Ｊ－オイルミルズ
IPC分类号： A23L13/60 , A23L17/00 , A23L35/00 , A23C13/14 , A23L29/212
摘要： 成分（ａ）：澱粉および成分（ｂ）：乳化剤を含む食品用澱粉組成物であって、成分（ａ）の少なくとも一部と成分（ｂ）の少なくとも一部とがアミロース－脂質複合体を形成しており、成分（ａ）のピーク分子量が２．７×１０5以上２．３×１０6以下であり、成分（ｂ）がモノグリセリン脂肪酸エステルおよびＨＬＢ４以上１６以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１種であり、示差アミロース－脂質複合体の組成物乾燥質量当たりの遊離エンタルピーが０．１Ｊ／ｇ以上２０Ｊ／ｇ以下であり、食品用澱粉組成物の２５℃における冷水膨潤度が５．０以上４０以下であり２５℃における可溶性画分量が０質量％超２０質量％以下である、食品用澱粉組成物。
-
公开(公告)号：WO2022202970A1
公开(公告)日：2022-09-29
申请号：PCT/JP2022/013855
申请日：2022-03-24
申请人： 株式会社日清製粉ウェルナ , 日清製粉株式会社 , 株式会社日清製粉グループ本社
摘要： 本発明の衣付き揚げ物用バッターミックスは、熱処理小麦ふすまを含有するバッターミックスにおいて、該熱処理小麦ふすまとして白小麦由来のものを含有することを特徴とする。前記熱処理は湿熱処理が好ましく、また、前記白小麦はオーストラリア・スタンダード・ホワイトが好ましい。前記バッターミックスにおける白小麦由来の熱処理小麦ふすまの含有量は１～３０質量％が好ましい。前記白小麦由来の熱処理小麦ふすまの平均粒径は２００μｍ以下であることが好ましい。
-
公开(公告)号：WO2022138308A1
公开(公告)日：2022-06-30
申请号：PCT/JP2021/045954
申请日：2021-12-14
申请人： 不二製油グループ本社株式会社 , 不二製油株式会社
摘要： 組織状植物性素材を畜肉の代替として用いる畜肉様加工食品であって、メチルセルロースを含有する水中油型の乳化物ゲルを生地にするものについて、加熱時の歩留まりが良く肉様食感に富む、畜肉様加工食品を提供する。（ア）少なくとも油脂、メチルセルロースおよび水を含む、水中油型乳化物を調製する工程。（イ）（ア）の乳化物に、組織状植物性素材、不溶性食物繊維およびシトラスファイバーを混合して、生地を調製する工程。（ウ）（イ）で調製した当該生地を成型後に加熱し、畜肉様加工食品とする工程により、動物原料を用いない畜肉様加工食品を製造することができる。不溶性食物繊維の平均繊維長20～300μmであることが好ましく、竹繊維であることが更に好ましい。
-
公开(公告)号：WO2022093887A1
公开(公告)日：2022-05-05
申请号：PCT/US2021/056742
申请日：2021-10-27
摘要： The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.
-
公开(公告)号：WO2022090092A1
公开(公告)日：2022-05-05
申请号：PCT/EP2021/079409
申请日：2021-10-22
申请人： GIVAUDAN SA
摘要： The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the anthocyanins and/or betanins or compositions described herein.
-
公开(公告)号：WO2021260033A1
公开(公告)日：2021-12-30
申请号：PCT/EP2021/067197
申请日：2021-06-23
申请人： PURAC BIOCHEM B.V.
发明人： KARLEEN, Saffiera , WIJMAN, Johanna Gerarda Elisabeth , KUMAR, Saurabh , HILHORST, Gerrit Anthon Rene , MCCOY, Garrett Douglas
IPC分类号： A23L13/60 , A23L3/349 , A23L3/3499 , A23L3/3508 , A23B4/18 , A23B4/20 , A23L3/3481 , A23L13/65 , A23L33/105 , A23V2002/00
摘要： The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80 % (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising - providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; - providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; - providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and - mixing the organic acid product, the source of anthocyanidin and the source of carotenoid. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
-
公开(公告)号：WO2021260030A1
公开(公告)日：2021-12-30
申请号：PCT/EP2021/067192
申请日：2021-06-23
申请人： PURAC BIOCHEM B.V. , KARLEEN, Saffiera , WIJMAN, Johanna Gerarda Elisabeth , KUMAR, Saurabh , HILHORST, Gerrit Anthon Rene , MCCOY, Garrett Douglas
发明人： KARLEEN, Saffiera , WIJMAN, Johanna Gerarda Elisabeth , KUMAR, Saurabh , HILHORST, Gerrit Anthon Rene , MCCOY, Garrett Douglas
IPC分类号： A23L13/60 , A23B4/18 , A23B4/20 , A23L3/349 , A23L3/3499 , A23L3/3508 , A23L13/65 , A23L33/105 , A23V2002/00
摘要： The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent: acetic acid equivalent of 0.5:1 to 1.7:1. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising - providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; - providing a lactic acid fermentation product containing on a dry weight basis at least 30 % (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; - providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; - mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
-
公开(公告)号：WO2021058785A1
公开(公告)日：2021-04-01
申请号：PCT/EP2020/076981
申请日：2020-09-25
申请人： PURAC BIOCHEM B.V.
摘要： The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof; (b) between 20 and 92% w/w of vegetal protein; (c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof; (d) between 0 and 5% w/w of acid equivalent of glutamate; wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt.% of the dry matter that is contained in the composition. This composition is capable of providing similar functionality to processed meat as phosphates The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.
-
-
-
-
-
-
-
-
-
搜索结果
240 条记录 (耗时 0.022 秒)
