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1. WO2020094501 - METHOD FOR PRODUCING A FIRM GEL FOOD BODY MADE OF PLANT PROTEINS, A GEL FOOD BODY, AND USE OF AN AGGREGATOR FOR CARRYING OUT THE METHOD

Publication Number WO/2020/094501
Publication Date 14.05.2020
International Application No. PCT/EP2019/079868
International Filing Date 31.10.2019
IPC
A23J 3/22 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
22by texturising
A23C 20/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20Cheese substitutes
02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23P 10/25 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
20Agglomerating; Granulating; Tabletting
25Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
A23P 30/10 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
30Shaping or working of foodstuffs characterised by the process or apparatus
10Moulding
CPC
A23C 20/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20Cheese substitutes
02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 20/025
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20Cheese substitutes
02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
025mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
A23J 3/22
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
22by texturising
A23J 3/225
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
22by texturising
225Texturised simulated foods with high protein content
A23P 30/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
30Shaping or working of foodstuffs characterised by the process or apparatus
10Moulding
Applicants
  • HOCHLAND SE [DE]/[DE]
Inventors
  • KUHN, Klaus
  • DOLD, Jasmin
  • HERRMANN-BÜRK, Dirk Michael
Agents
  • PATENTANWÄLTE BEHRMANN WAGNER PARTNERSCHAFTSGESELLSCHAFT MBB
Priority Data
18204936.107.11.2018EP
Publication Language German (DE)
Filing Language German (DE)
Designated States
Title
(DE) VERFAHREN ZUM HERSTELLEN EINES SCHNITTFESTEN LEBENSMITTELGELKÖRPERS AUS PFLANZLICHEN PROTEINEN, LEBENSMITTELGELKÖRPER SOWIE VERWENDUNG EINES AGGREGATORS ZUR DURCHFÜHRUNG DES VERFAHRENS
(EN) METHOD FOR PRODUCING A FIRM GEL FOOD BODY MADE OF PLANT PROTEINS, A GEL FOOD BODY, AND USE OF AN AGGREGATOR FOR CARRYING OUT THE METHOD
(FR) PROCÉDÉ POUR LA FABRICATION D’UN CORPS GÉLIFIÉ ALIMENTAIRE RÉSISTANT À LA COUPE À PARTIR DE PROTÉINES VÉGÉTALES, CORPS GÉLIFIÉ ALIMENTAIRE AINSI QU’UTILISATION D’UN AGRÉGATEUR POUR L'EXÉCUTION DU PROCÉDÉ
Abstract
(DE)
Die Erfindung betrifft ein Verfahren zum Herstellen eines schnittfesten, insbesondere veganen, Lebensmittelgelkörpers, vorzugsweise Lebensmittel-Gelblocks, aus pflanzlichen Proteinen mit den Schritten: a) Bereitstellen einer Zusammensetzung bestehend aus oder umfassend eine wässrige Pflanzenproteinkonzentratlösung b) Aggregieren der Zusammensetzung in einem Druckbehälter (2) durch Aufheizen der Zusammensetzung auf eine Maximaltemperatur danach Abkühlen der Zusammensetzung auf eine unterhalb von 100°C und unterhalb der Peakanfangstemperatur (7) liegende Kühltemperatur, c) Durchführen des Aufheizens und Abkühlens bei einem auf die Zusammensetzung wirkenden, über Atmosphärennormaldruck liegenden Gegendruck in dem Druckbehälter (2), derart, dass ein Sieden der Zusammensetzung verhindert wird. Ferner betrifft die Erfindung einen Lebensmittelgelkörper sowie die Verwendung eines Aggregators (1).
(EN)
The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution; b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100°C and below the peak starting temperature (7); c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention also relates to a gel food body and to the use of an aggregator (1).
(FR)
L’invention concerne un procédé pour la fabrication d’un corps gélifié alimentaire, en particulier végétalien, résistant à la coupe, de préférence un bloc de gel alimentaire, à partir de protéines végétales, comprenant les étapes de : a) la fourniture d’une composition constituée de ou comprenant une solution aqueuse de concentré de protéines végétales b) l'agrégation de la composition dans un récipient à pression (2) par le chauffage de la composition à une température maximale puis le refroidissement de la composition à une température de refroidissement inférieure à 100°C et inférieure à la température de début de pic (7), c) l'exécution du chauffage et du refroidissement à une contre-pression supérieure à la pression normale atmosphérique agissant sur la composition dans le récipient à pression (2), de façon à éviter une ébullition de la composition. L’invention concerne en outre un corps gélifié alimentaire ainsi que l’utilisation d’un agrégateur (1).
Also published as
Latest bibliographic data on file with the International Bureau