公开(公告)号：WO2023288237A1

公开(公告)日：2023-01-19

申请号：PCT/US2022/073663

申请日：2022-07-13

Applicant: USARIUM INC.

Inventor： MANCHULIANTSAU, Aleh

IPC: A23J3/26

Abstract: A method for manufacturing a food product from yeast and a yeast based food product is provided. The method comprises thermo-mechanically processing a mixture comprising a liquid yeast and a secondary protein ingredient utilizing a temperature of at least 90 degrees Celsius and at an elevated pressure of at least 8 bar to form the food product. The mixture comprises a range of 40% to 80% of the liquid yeast based on the total weight of the mixture and a ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

公开(公告)号：WO2023278306A1

公开(公告)日：2023-01-05

申请号：PCT/US2022/035092

申请日：2022-06-27

Applicant: AIR PROTEIN, INC.

Inventor： REED, John ,  ROBERTSON, Dan ,  RAO, Kripa

IPC: A23J3/22 ,  A23L13/40 ,  A23J3/225 ,  A23J3/227 ,  A23J3/00 ,  A21D2/261 ,  A21D2/264 ,  A21D2/267 ,  A21D2/268 ,  A23J1/008 ,  A23J3/14 ,  A23J3/20 ,  A23J3/26 ,  A23J3/28 ,  A23J3/30 ,  A23J3/32 ,  A23J3/347 ,  A23L13/60 ,  A23L27/26 ,  A23L33/115 ,  A23L33/15 ,  A23L33/175 ,  A23L33/195 ,  A23P30/20 ,  A23V2002/00 ,  A23V2250/5424 ,  A23V2250/546 ,  A23V2250/5486 ,  A23V2250/5488 ,  A23V2300/24 ,  C12N1/20

Abstract: Structured and/or texturized food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

公开(公告)号：WO2023274898A1

公开(公告)日：2023-01-05

申请号：PCT/EP2022/067451

申请日：2022-06-24

Applicant: THE LIVEKINDLY COMPANY SWITZERLAND GMBH

Inventor： KNOCH, Achim

IPC: A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23J3/20 ,  A23J3/26 ,  A23L3/3589 ,  A23L5/13 ,  A23L5/17 ,  A23L5/30

Abstract: The present technology is directed to a system for vacuum cooking a non-animal protein, High Moisture Extrusion (HME) food product using steam injection. In various instances the system may comprise: a vacuum cooking food processing system. In various instances the vacuum cooking food processing system may comprise a vacuum tumbler. In some embodiments, the vacuum tumbler may comprise: a vacuum sensor; a temperature sensor; a vacuum valve; a steam injector; and a dosing nozzle.

公开(公告)号：WO2022207546A2

公开(公告)日：2022-10-06

申请号：PCT/EP2022/058087

申请日：2022-03-28

Applicant: KMC KARTOFFELMELCENTRALEN AMBA

Inventor： HANNIBAL, Thomas ,  SØRENSEN, Ole Bandsholm ,  CHRISTENSEN, Line Bach

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

Abstract: An extrusion process for manufacturing of a potato protein product. The process conducted at a high temperature and using compositions comprising a large fraction of potato protein in combination with an alkaline salt. An extruded potato protein product is achieved which possess characteristics of meat and meat analogues.

公开(公告)号：WO2022187285A1

公开(公告)日：2022-09-09

申请号：PCT/US2022/018395

申请日：2022-03-01

Applicant: IMPOSSIBLE FOODS INC.

Inventor： LI, Xin ,  MAI, Michelle ,  CHEN, Yiming ,  VARADAN, Ranjani ,  JIN, Yi

IPC: A23J1/00 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23J3/20 ,  A23J3/26 ,  A23J3/22 ,  A23J1/18 ,  A23J1/12

Abstract: This document relates to materials and methods for the production of protein. For example, proteins having a low flavor or low color profile and food products comprising the same.

公开(公告)号：WO2022144257A1

公开(公告)日：2022-07-07

申请号：PCT/EP2021/087153

申请日：2021-12-21

Applicant: THE LIVEKINDLY COMPANY SWITZERLAND GMBH

Inventor： KNOCH, Achim

IPC: A23J3/14 ,  A23J3/22 ,  A23J3/26 ,  A23P30/20 ,  A23L11/00

Abstract: The present disclosure relates to a process and composition of preparing and processing plant-based food products such as vegan food products, wherein plant protein and water is mixed in a defined ratio in a batch and fed into an extruder using a sausage filler, creating a system wherein air from the dough cannot leave the system and back into the feeding side. The dough is subjected to a high moisture extrusion process, wherein the air within the dough is homogeneously distributed as fine air bubbles imparting a texture and lighter color similar to a meat-based food color.

公开(公告)号：WO2022144256A1

公开(公告)日：2022-07-07

申请号：PCT/EP2021/087151

申请日：2021-12-21

Applicant: THE LIVEKINDLY COMPANY SWITZERLAND GMBH

Inventor： KNOCH, Achim

IPC: A23L11/00 ,  A23J3/14 ,  A23J3/22 ,  A23J3/26 ,  A23P30/20

Abstract: The present disclosure relates to a rework process wherein raw material for making plant-based food products is reprocessed at the early stages of food production, thereby minimizing waste and improving food production. The rework process comprises reprocessing output material from an extruder, comprising cutting and kneading the output and pumping it back into the extruder via a pressure generated by sausage filler for another round of processing via a high moisture extrusion process.

公开(公告)号：WO2022139959A1

公开(公告)日：2022-06-30

申请号：PCT/US2021/057950

申请日：2021-11-03

Applicant: SEATTLE FOOD TECH, INC.

Inventor： LAGALLY, Christie ,  GRUBB, Chloe ,  O'DONNELL, Julia ,  BEHR, Jeffray

IPC: A23J3/14 ,  A23J3/26 ,  A23L13/40 ,  A23P30/20 ,  B29C48/14 ,  B29C48/295

Abstract: Systems and methods describe continuously and progressively hydrating and post-processing material, such as food material for meat analogue products. First, material is provided to be conveyed through a material passage between an exterior tube and a rotating inner shaft, with the rotating inner shaft including one or more particle resizing features extending around the rotating inner shaft. Concurrently, the material is post-processed, via the particle resizing features, to reduce the material into a plurality of smaller material particles. Also concurrently, water is continuously and progressively provided to the material to produce hydrated material particles.

公开(公告)号：WO2022112384A1

公开(公告)日：2022-06-02

申请号：PCT/EP2021/082927

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 ,  AMBUHL, Mark ,  WEISS, Jochen ,  HERRMANN, Kurt ,  WENZEL, Hannes

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

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：WO2022096498A1

公开(公告)日：2022-05-12

申请号：PCT/EP2021/080500

申请日：2021-11-03

Applicant: LES NOUVEAUX FERMIERS

Inventor： PARUNELLA, Isabel

IPC: A23J3/14 ,  A23J3/16 ,  A23J3/22 ,  A23J3/26 ,  A23L27/10

Abstract: The present invention concerns a method of flavoring high-moisture extruded plant proteins-based product, comprising the steps of: a) providing high moisture extruded plant proteins with a water content of from 30% to 70%, b) cleaning the high moisture extruded plant proteins provided at step a) by drying them down to a water content of from 25% to 45%, thereby eliminating off-flavors, c) marinating the dried high moisture extruded plant proteins by contacting them with 20% to 40% by weight of at least one marinade, until said high moisture extruded plant proteins reach a water content of from 70% to 85%, thereby obtaining a flavored high-moisture extruded plant proteins-based product with reduced off-flavors.