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 PDF

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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
Application number
NL2028431A
Other languages
English (en)
Inventor
Schoondorp Monique
Original Assignee
Louc Holding B V
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 Louc Holding B V filed Critical Louc Holding B V
Priority to NL2028431A priority Critical patent/NL2028431B1/en
Application granted granted Critical
Publication of NL2028431B1 publication Critical patent/NL2028431B1/en

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Classifications

    • 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
    • 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

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  • 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)

Conclusies
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
NL2028431A 2021-06-10 2021-06-10 Vegetable-based food product, process to make it, and its use NL2028431B1 (en)

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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