BRPI0402597A - Processo para produzir um análogo de carne à base de vegetal, análogo de carne à base de vegetal e seu pedaço, processo para produzir almondegas de hambúrguer de vegetais e almondegas de hambúrguer - Google Patents

Processo para produzir um análogo de carne à base de vegetal, análogo de carne à base de vegetal e seu pedaço, processo para produzir almondegas de hambúrguer de vegetais e almondegas de hambúrguer

Info

Publication number
BRPI0402597A
BRPI0402597A BR0402597-0A BRPI0402597A BRPI0402597A BR PI0402597 A BRPI0402597 A BR PI0402597A BR PI0402597 A BRPI0402597 A BR PI0402597A BR PI0402597 A BRPI0402597 A BR PI0402597A
Authority
BR
Brazil
Prior art keywords
vegetable
producing
emulsion base
meatballs
hamburger
Prior art date
Application number
BR0402597-0A
Other languages
English (en)
Inventor
Paul Hargarten
John Joehnke
Vincent Cavallini
Original Assignee
Solae Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Solae Llc filed Critical Solae Llc
Publication of BRPI0402597A publication Critical patent/BRPI0402597A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

"PROCESSO PARA PRODUZIR UM ANáLOGO DE CARNE à BASE DE VEGETAL, ANáLOGO DE CARNE à BASE DE VEGETAL E SEU PEDAçO, PROCESSO PARA PRODUZIR ALMONDEGAS DE HAMBúRGUER DE VEGETAIS E ALMONDEGAS DE HAMBúRGUER". A presente invenção refere-se a um processo para a produção de um análogo de carne à base de vegetal, o qual pode ser usado em uma variedade de produtos alimentícios vegetarianos, tais como almondegas de hambúrguer e salsichas. O processo da presente invenção envolve seq³encialmente a misturação de metil celulose em uma mistura de água/gelo para formar um creme, a seguir a misturação, em um glúten modificado, de um produto de proteína vegetal que tem alta solubilidade em água e é capaz de formar um gel com um tratamento a quente moderado, um óleo para produzir uma base de emulsão, e um amido de alimento modificado e aromatizantes ingredientes para formar uma base de emulsão aromatizada. A base de emulsão aromatizada pode ser enchida em embalagens, e ser então cozida. A base de emulsão aromatizada, uma vez cozida, é um análogo de carne de base vegetal e tem uma grande semelhança com os produtos de carne processados que têm melhores propriedades de manuseio. A adição da base de emulsão aromatizada e do análogo de carne de base vegetal em produtos alimentícios vegetarianos melhora a textura, o sabor e a suculência dos produtos resultantes.
BR0402597-0A 2003-07-03 2004-06-30 Processo para produzir um análogo de carne à base de vegetal, análogo de carne à base de vegetal e seu pedaço, processo para produzir almondegas de hambúrguer de vegetais e almondegas de hambúrguer BRPI0402597A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US48472403P 2003-07-03 2003-07-03

Publications (1)

Publication Number Publication Date
BRPI0402597A true BRPI0402597A (pt) 2005-05-17

Family

ID=33435279

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0402597-0A BRPI0402597A (pt) 2003-07-03 2004-06-30 Processo para produzir um análogo de carne à base de vegetal, análogo de carne à base de vegetal e seu pedaço, processo para produzir almondegas de hambúrguer de vegetais e almondegas de hambúrguer

Country Status (8)

Country Link
US (2) US7070827B2 (pt)
EP (1) EP1493337A3 (pt)
JP (1) JP2005021163A (pt)
CN (1) CN1615723A (pt)
AU (1) AU2004203021A1 (pt)
BR (1) BRPI0402597A (pt)
CA (1) CA2472804A1 (pt)
MX (1) MXPA04006552A (pt)

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CA2472804A1 (en) 2005-01-03
US7070827B2 (en) 2006-07-04
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