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1. 发明申请

WO2022171646A1 A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS 审中-公开
公开(公告)号：WO2022171646A1
公开(公告)日：2022-08-18
申请号：PCT/EP2022/053065
申请日：2022-02-09
申请人： BK GIULINI GMBH
发明人： SCHNEIDER, Wolfgang , GRABER, Alexander , HEYL, Andreas , SPORKA, Radovan
IPC分类号： A23J3/22 , A23J3/28 , A23L29/231 , A23L29/256 , A23L29/262 , A23J3/14 , A23J3/20
摘要： The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.8% by weight, based on the total weight of the malleable mass, of a water-swellable nonionic polysaccharide as a component C; and d) 1 to 15% by weight, in particular 3 to 12% by weight, especially 5 to 10% by weight, based on the total weight of the malleable mass of an edible fat or oil of plant origin as a component D; e) water ad 100% by weight; (ii) comminuting the malleable mass into particles and (iii) bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle, where step (iii) is carried out simultaneously with step (ii) or after step (ii). The thus obtained vegan edible products are suitable for preparing vegan artificial meat products.

2. 发明申请

WO2022171647A1 A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS 审中-公开
公开(公告)号：WO2022171647A1
公开(公告)日：2022-08-18
申请号：PCT/EP2022/053066
申请日：2022-02-09
申请人： BK GIULINI GMBH
发明人： SCHNEIDER, Wolfgang , GRABER, Alexander , HEYL, Andreas , SPORKA, Radovan , RÄNGER, Lena-Marie , GRÜTZNER, Thomas
IPC分类号： A23J3/22 , A23J3/28 , A23L29/231 , A23L29/256 , A23L29/262 , A23J3/14 , A23J3/20
摘要： The present invention relates to a process for preparing an edible product, in particular a vegan edible product from edible non-animal proteins which comprises the following steps i. to iv.: i. providing a malleable mass containing: a) the edible protein component a), which is selected from the group consisting of edible vegetable protein materials, edible microbial protein materials and mixtures thereof; b) an edible fat or oil, hereinafter referred to as component b); c) a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof, such as alginate or a pectin, in particular an alginate salt, especially sodium alginate, which is hereinafter referred to as component c); d) a calcium salt being present in retarded form which releases its calcium ions to the mass in a delayed manner, hereinafter referred to as component d) and; e) water, hereinafter referred to as component e); ii. comminuting the malleable mass into particles and bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle surface, where during step ii. conditions are applied which effect the release of the calcium ions from the retarded form of the calcium salt; iii. separating the aqueous solution from the particles, and; iv. subsequently allowing the particles to harden to achieve their final hardness. The thus obtained edible products are suitable for preparing artificial meat products, in particular for vegan artificial meat products.

3. 发明申请

WO2022129525A1 PROCESSED DAIRY-TYPE FOOD PRODUCTS 审中-公开
公开(公告)号：WO2022129525A1
公开(公告)日：2022-06-23
申请号：PCT/EP2021/086493
申请日：2021-12-17
申请人： BK GIULINI GMBH
发明人： EIFEL, Julia , HEYL, Andreas , SRICHUWONG, Sathaporn , GRAHN, Irene , VOIGHT, Maximilian , SPORKA, Radovan , TRAVEL, Jean-François , DOERWALD, Florencio Zaragoza
IPC分类号： A23C9/152 , A23C3/02 , A23L29/00 , A23C20/02 , A23C11/00
摘要： The invention relates to a processed dairy-type food product comprising phytic acid salt, the dairy product having a pH between 4.5 and 8, preferably 5 and 8. The dairy-type product can for example be a dairy cheese product, high protein dairy beverage, or a plant based, vegan cheese or beverage. The amount of phytate, calculated as phytic acid, generally is between about 0.05 - 5 wt% in the finished product and provides one or more of the following properties: emulsification, metal-ion sequestering, pH regulating, texture-enhancing, and flavor-improving agents. The phytate can be used as replacement for phosphate additives in food.

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