NL2028431B1 - Vegetable-based food product, process to make it, and its use - Google Patents
Vegetable-based food product, process to make it, and its use Download PDFInfo
- Publication number
- NL2028431B1 NL2028431B1 NL2028431A NL2028431A NL2028431B1 NL 2028431 B1 NL2028431 B1 NL 2028431B1 NL 2028431 A NL2028431 A NL 2028431A NL 2028431 A NL2028431 A NL 2028431A NL 2028431 B1 NL2028431 B1 NL 2028431B1
- Authority
- NL
- Netherlands
- Prior art keywords
- food product
- food
- fermentation
- bitter
- algae
- Prior art date
Links
Classifications
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- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
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- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
-
- 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
-
- 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
- A23J3/20—Proteins from microorganisms or unicellular algae
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L17/60—Edible seaweed
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cell Biology (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Claims (10)
1. Voedingsproduct verkregen door het fermenteren van een fermenteringsmengsel met een eetbare gist, bij voorkeur Rhizopus, waarbij het fermenteringsmengsel één of meer peulvruchten, één of meer algen, en optioneel één of meer andere voedingsmiddelen, waaronder bij voorkeur noot, omvat, waarbij tijdens het fermenteren een mycelium gevormd wordt.
2. Voedingsproduct volgens conclusie 1 waarbij één of meer van de vaste ingrediënten van het fermenteringsmengsel is gemalen voor gebruik.
3. Voedingsproduct volgens conclusie 2 waarbij de deeltjesgrootte van de gemalen ingrediënt tussen de 10 micron en 7 mm ligt.
4. Voedingsproduct volgens één van de voorgaande conclusies waarbij de algen gedroogde microalgen zijn.
5. Voedingsproduct volgens conclusie 4 waarbij de gedroogde micro algen een poeder met een gemiddelde deeltjesgrootte van kleiner dan 500 micrometer is.
6. Voedingsproduct volgens één van de voorgaande conclusies waarbij noot in het fermenteringsmengsel aanwezig is.
7. Voedingsproduct volgens één van de voorgaande conclusies waarbij in het fermenteringsmengsel één of meer van de voedingsproducten gekozen uit zout, peper, suikers, ui, knoflook, tomaat, sesam-zaad of olie, pruim en ander fruit, smaakstoffen, waaronder gisten, aromatische oliën, kleurstoffen, verdikkingsmiddelen zoals zetmeel en gemodificeerde cellulose, zoals CMC, oliën, vetten, meel, meest een graanproduct, vitaminen, voedingssupplementen, zoals ijzer-complexen, soja saus, oester saus, vis saus en sambals, is gebruikt.
8. Voedingsproduct volgens één van de voorgaande conclusies waarbij het gefermenteerde product met één of meer van de voedingsproducten gekozen uit zout, peper, suikers, ui, knoflook, tomaat, sesam-zaad of olie, pruim en ander fruit, smaakstoffen, waaronder gisten, aromatische oliën, kleurstoffen, verdikkingsmiddelen zoals zetmeel en gemodificeerde cellulose, zoals CMC, oliën, vetten, meel, meest een graanproduct, vitaminen, 16 voedingssupplementen, zoals ijzer-complexen, soja saus, oester saus, vis saus en sambals, wordt gecombineerd.
9. Proces voor het maken van een voedingsproduct volgens een der voorgaande conclusies omvattende het fermenteren van een fermenteringsmengsel met een eetbare gist, bij voorkeur Rhizopus, waarbij het fermenteringsmengsel één of meer peulvruchten, één of meer algen, optioneel één of meer andere voedingsmiddelen, waaronder bij voorkeur noot, waarbij tijdens het fermenteren een mycelium gevormd wordt bij een temperatuur van 20 tot 40 °C in een tijdsspanne van 12 tot 72 uur bij een pH van 2,5 — 6.
10. Gebruik van een voedingsproduct volgens één van conclusies 1-8 voor het voeden van mens of dier. 17
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL2028431A NL2028431B1 (en) | 2021-06-10 | 2021-06-10 | Vegetable-based food product, process to make it, and its use |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL2028431A NL2028431B1 (en) | 2021-06-10 | 2021-06-10 | Vegetable-based food product, process to make it, and its use |
Publications (1)
Publication Number | Publication Date |
---|---|
NL2028431B1 true NL2028431B1 (en) | 2022-12-20 |
Family
ID=84534715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NL2028431A NL2028431B1 (en) | 2021-06-10 | 2021-06-10 | Vegetable-based food product, process to make it, and its use |
Country Status (1)
Country | Link |
---|---|
NL (1) | NL2028431B1 (nl) |
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2021
- 2021-06-10 NL NL2028431A patent/NL2028431B1/en active
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