公开(公告)号：US20240090528A1

公开(公告)日：2024-03-21

申请号：US17768864

申请日：2020-10-20

Applicant: Conopco Inc., d/b/a UNILEVER

Inventor： Nicole Frederique van Leeuwen ,  Paul Bom ,  Michel Mellema ,  Leonardus Marcus Flendrig ,  Peter Boudewijn Hoos ,  Remco Johannes Koppert

IPC: A23J3/22 ,  A23J3/16

CPC classification number: A23J3/227 ,  A23J3/16

Abstract: The present invention provides a process for preparing a vegetarian burger comprising the step of mixing hydrated TVP pieces with methyl cellulose, plant protein concentrate, fat, water and defibrillated hydrated texturized fibrous vegetable protein material to produce a vegetarian dough.

公开(公告)号：US20240108027A1

公开(公告)日：2024-04-04

申请号：US17768534

申请日：2020-10-20

Applicant: Conopco Inc., d/b/a UNILEVER

Inventor： Michel Mellema ,  Paul Bom ,  Nicole Frederique van Leeuwen

IPC: A23J3/22 ,  A23J3/16 ,  A23L29/262

CPC classification number: A23J3/227 ,  A23J3/16 ,  A23L29/262

Abstract: The invention relates to a vegetarian burger comprising the following components:



(a) 30-80% by weight of the vegetarian burger of hydrated textured vegetable protein (TVP) pieces;
(b) 15-50% by weight of the vegetable burger of a binder suspension containing the following ingredients

(b1) 2-12% by weight of the binder suspension of methyl cellulose;
(b2) 0.3-8% by weight of the binder suspension of non-denatured patatin;
(b3) 25-70% by weight of the binder suspension of fat;
(b4) 25-70% by weight of the binder suspension of water;

wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the vegetarian burger.