Title:
ジャガイモタンパク質由来繊維状構造及びそれを含む食料品
Document Type and Number:
Japanese Patent JP7011060
Kind Code:
B2
Abstract:
The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.
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| WO/2023/224064 | PRODUCTION METHOD OF PROCESSED SOY MILK FOOD |
Inventors:
Sikon Ju
Van Anh Fan
Marc Christiaan Rous
Van Anh Fan
Marc Christiaan Rous
Application Number:
JP2020522910A
Publication Date:
February 10, 2022
Filing Date:
October 31, 2018
Export Citation:
Assignee:
Cooperati Koninklijk Avebe You A
International Classes:
A23J3/28; A21D13/066; A23C20/00; A23J3/00; A23J3/14; A23L13/00; A23L15/00
Foreign References:
| US5104674 | ||||
| US20140170283 | ||||
| US20120093994 | ||||
| US20080118607 | ||||
| US20100040591 |
Attorney, Agent or Firm:
Murayama Yasuhiko
Shinya Mihiro
Tatsuhiko Abe
Shinya Mihiro
Tatsuhiko Abe