[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

MXPA05004544A - Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal. - Google Patents

Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal.

Info

Publication number
MXPA05004544A
MXPA05004544A MXPA05004544A MXPA05004544A MXPA05004544A MX PA05004544 A MXPA05004544 A MX PA05004544A MX PA05004544 A MXPA05004544 A MX PA05004544A MX PA05004544 A MXPA05004544 A MX PA05004544A MX PA05004544 A MXPA05004544 A MX PA05004544A
Authority
MX
Mexico
Prior art keywords
meat
preparation
food products
vegetable protein
methods
Prior art date
Application number
MXPA05004544A
Other languages
English (en)
Inventor
Cesar Dalmacio Mora Castillo
Original Assignee
Sigma Alimentos Sa De Cv
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 Sigma Alimentos Sa De Cv filed Critical Sigma Alimentos Sa De Cv
Priority to MXPA05004544A priority Critical patent/MXPA05004544A/es
Priority to PA20058656101A priority patent/PA8656101A1/es
Priority to HN2005035599A priority patent/HN2005035599A/es
Priority to CO05128616A priority patent/CO5750036A1/es
Priority to SV2005002356A priority patent/SV2006002356A/es
Priority to GT200500390A priority patent/GT200500390A/es
Priority to DO2006000003A priority patent/DOP2006000003A/es
Priority to US11/414,565 priority patent/US8293316B2/en
Publication of MXPA05004544A publication Critical patent/MXPA05004544A/es

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
    • A23J3/22—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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Manufacturing & Machinery (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
  • Seasonings (AREA)

Abstract

La metodologia mostrada en esta invencion es adecuada para la preparacion de productos alimenticios sustitutos de carne de origen animal (ejemplos res, puerco, ave, venado, o pescado), que tengan caracteristicas nutricionales, textura, sabor y olor muy semejante a la carne objeto de la sustitucion, conteniendo al menos unos de los siguientes carnicos: res, puerco, ave o pescado o una combinacion de los anteriores y adicionada con proteina vegetal.
MXPA05004544A 2005-04-28 2005-04-28 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal. MXPA05004544A (es)

Priority Applications (8)

Application Number Priority Date Filing Date Title
MXPA05004544A MXPA05004544A (es) 2005-04-28 2005-04-28 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal.
PA20058656101A PA8656101A1 (es) 2005-04-28 2005-12-12 Metodo para la preparacion de productos alimenticios sustituidos a base de carne y proteina vegetal
HN2005035599A HN2005035599A (es) 2005-04-28 2005-12-15 Metodo para la preparacion de productos alimenticios sustituidos a base de carne y proteina vegetal
CO05128616A CO5750036A1 (es) 2005-04-28 2005-12-21 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal
SV2005002356A SV2006002356A (es) 2005-04-28 2005-12-22 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal
GT200500390A GT200500390A (es) 2005-04-28 2005-12-26 Metodo para la preparacion de productos alimenticios sustituidos a base de carne y proteina vegetal
DO2006000003A DOP2006000003A (es) 2005-04-28 2006-01-02 Método para la preparación de productos alimenticios sustitutos a base de carne y proteína vegetal
US11/414,565 US8293316B2 (en) 2005-04-28 2006-04-28 Method for the preparation of meat and vegetable protein based substitute food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MXPA05004544A MXPA05004544A (es) 2005-04-28 2005-04-28 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal.

Publications (1)

Publication Number Publication Date
MXPA05004544A true MXPA05004544A (es) 2006-07-13

Family

ID=36939055

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05004544A MXPA05004544A (es) 2005-04-28 2005-04-28 Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal.

Country Status (8)

Country Link
US (1) US8293316B2 (es)
CO (1) CO5750036A1 (es)
DO (1) DOP2006000003A (es)
GT (1) GT200500390A (es)
HN (1) HN2005035599A (es)
MX (1) MXPA05004544A (es)
PA (1) PA8656101A1 (es)
SV (1) SV2006002356A (es)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008054189A1 (es) * 2006-11-01 2008-05-08 Sigma Alimentos, S.A. De C.V. Producto alimenticio sustituto de carne y proceso para preparar el mismo
WO2008124370A1 (en) * 2007-04-05 2008-10-16 Solae, Llc Processed meat products comprising structured protein products
US8293297B2 (en) 2007-04-05 2012-10-23 Solae, Llc Colored structured protein products
US8529976B2 (en) 2006-05-19 2013-09-10 Solae, Llc Protein composition and its use in restructured meat
US9907322B2 (en) 2006-05-19 2018-03-06 Solae Llc Structured protein product

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100227021A1 (en) * 2009-03-06 2010-09-09 Woodland Outdoor Group, Llc Deer food formulations and related methods
US9526267B2 (en) 2014-04-17 2016-12-27 Savage River, Inc. Nutrient-dense meat structured protein products
CN106605845A (zh) * 2015-10-23 2017-05-03 成都市棒棒娃实业有限公司 一种双蛋白牛肉制品及其生产工艺
JP6496797B1 (ja) * 2017-10-31 2019-04-10 アリアケジャパン株式会社 だしの素固形調味料及びその製造方法
US20220312795A1 (en) * 2019-07-31 2022-10-06 Societe Des Produits Nestle S.A. Formed meat analogue product
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934050A (en) * 1974-08-09 1976-01-20 Lever Brothers Company Process for the manufacture of a cooked fibrous restructured meat product
US4495205A (en) * 1983-10-03 1985-01-22 General Foods Corporation Meat analog product
US5300312A (en) * 1991-07-19 1994-04-05 Texas A&M University A method of preparing ready-to-eat intermediate moisture foodstuffs
WO1996037119A1 (fr) * 1995-05-21 1996-11-28 Nippon Meat Packers, Inc. Produit de viante dont la consommation a pour effet d'inhiber l'augmentation du cholesterol sanguin
US5766667A (en) * 1996-03-11 1998-06-16 Hochman; Mitchell Process for producing a food product from whole vegetables and animal meat
US20040161513A1 (en) 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
US7070827B2 (en) * 2003-07-03 2006-07-04 Solae, Llc Vegetable protein meat analog
US7887870B2 (en) * 2004-08-16 2011-02-15 Solae, Llc Restructured meat product and process for preparing same

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8529976B2 (en) 2006-05-19 2013-09-10 Solae, Llc Protein composition and its use in restructured meat
US8685485B2 (en) 2006-05-19 2014-04-01 Solae, Llc Protein composition and its use in restructured meat and food products
US9907322B2 (en) 2006-05-19 2018-03-06 Solae Llc Structured protein product
WO2008054189A1 (es) * 2006-11-01 2008-05-08 Sigma Alimentos, S.A. De C.V. Producto alimenticio sustituto de carne y proceso para preparar el mismo
EP2084972A1 (en) * 2006-11-01 2009-08-05 Sigma Alimentos, S.A. De C.V. Meat substitute food product and preparation method thereof
AU2007314786B2 (en) * 2006-11-01 2012-04-26 Sigma Alimentos, S.A. De C.V. Meat substitute food product and preparation method thereof
EP2084972A4 (en) * 2006-11-01 2014-04-16 Sigma Alimentos Sa De Cv MEAT SUBSTITUTE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
WO2008124370A1 (en) * 2007-04-05 2008-10-16 Solae, Llc Processed meat products comprising structured protein products
US8293297B2 (en) 2007-04-05 2012-10-23 Solae, Llc Colored structured protein products

Also Published As

Publication number Publication date
DOP2006000003A (es) 2007-03-15
GT200500390A (es) 2007-01-29
SV2006002356A (es) 2006-01-30
HN2005035599A (es) 2007-12-12
US20080044532A1 (en) 2008-02-21
CO5750036A1 (es) 2007-04-30
US8293316B2 (en) 2012-10-23
PA8656101A1 (es) 2007-01-17

Similar Documents

Publication Publication Date Title
EA200701831A1 (ru) Способ изготовления колбасных изделий
EP1493337A3 (en) Vegetable protein meat analogue
NO20063996L (no) Smakstilsetningsmatrikssammensetninger, metoder for fremstillling av samme, metoder for a anvende det samme og matvarer fremstilt fra det samme
ATE537713T1 (de) Aromatisierter spiess
Feiner Salami: practical science and processing technology
EP2253220A3 (en) Adding an additive to a product suitable for human consumption
MXPA05004544A (es) Metodo para la preparacion de productos alimenticios sustitutos a base de carne y proteina vegetal.
JP7138362B2 (ja) コールドスモーク肉製品及びその製造方法
WO2012169627A1 (ja) 豚肉風味向上剤
KR100954888B1 (ko) 팽이버섯을 이용한 양념장 조성물 및 이를 이용한 양념고기
Oliveira et al. Development and characterization of fish sausages supplemented with salmon oil
NL1027977A1 (nl) Vleesmarinade omvattende vet en eiwit, en snack-size vleesdelen.
Hoffman Value adding and processing of ratite meat: A review
CN101731652A (zh) 一种水果火腿肠及其制备方法
US20200060299A1 (en) Methods for processing poultry thighs to produce wing-like poultry parts
Ramane et al. Chemical and sensory parameters of heat-treated vacuum-packaged broiler and hen fillet products
US20030138550A1 (en) Method for making a fish sausage
dos Santos Fogaça et al. South American fermented fish and meat-based products
UA89979C2 (ru) Способ изготовления колбасных изделий
Visan et al. Mures, an
Kerry et al. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives.
ATE410079T1 (de) Verfahren zur herstellung von rilletes aus gebratenem huhn
TH156664A (th) ไส้กรอกเปรี้ยววุ้นสวรรค์และกรรมวิธีการผลิต
MX337879B (es) Productos carnicos tipo hamburguesa.
ES2191566A1 (es) Sobrasada vegetariana.

Legal Events

Date Code Title Description
FG Grant or registration