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WO2024137507A1 - Compositions alimentaires à base de plantes renfermées et leurs procédés de préparation - Google Patents

Compositions alimentaires à base de plantes renfermées et leurs procédés de préparation Download PDF

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Publication number
WO2024137507A1
WO2024137507A1 PCT/US2023/084631 US2023084631W WO2024137507A1 WO 2024137507 A1 WO2024137507 A1 WO 2024137507A1 US 2023084631 W US2023084631 W US 2023084631W WO 2024137507 A1 WO2024137507 A1 WO 2024137507A1
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WO
WIPO (PCT)
Prior art keywords
plant
composition
filling
based meat
agar
Prior art date
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Ceased
Application number
PCT/US2023/084631
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English (en)
Inventor
Adam Wang YEE
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Sobo Foods Inc
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Sobo Foods Inc
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Filing date
Publication date
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Publication of WO2024137507A1 publication Critical patent/WO2024137507A1/fr
Anticipated expiration legal-status Critical
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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
    • A23J3/14—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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods

Definitions

  • the fillings have savory taste, an appropriate tenderness, and a richness in soup or juice, so that a more palatable taste profile can be achieved.
  • the juiciness is often achieved using animal fat.
  • these products tend to be meat-based with a relatively high level of saturated fat.
  • enclosed food products such as dumplings and buns, that are plant-based with less saturated fat, while have a comparable level of juiciness and comparable mouthfeel as the corresponding meat-based products.
  • an enclosed food composition comprising: a wrapper enclosing a plant-based meat filling.
  • the plant-based meat filling comprises a stabilized plant-based meat, a plurality of pockets of agar filling, and one or more types of vegetables.
  • the agar filling comprises agar and water present in an agar-to-water ratio of about 3:1000 to about 20:1000.
  • the enclosed food composition is stored at a temperature less than 40 °C, the agar filling is solid, and when the enclosed food composition is heated to a temperature of greater than 90 °C, the agar filling is liquid.
  • the composition is entirely plant-based.
  • the stabilized plant-based meat comprises a plant-based meat mixture and an emulsification mixture.
  • the plant-based meat mixture has less than 5% (w/w) saturated fat.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling.
  • the method comprises: combining textured vegetable protein (TVP) and water, and optionally protein isolate, a flavor system, binder and plant-based oil to produce a plant- based meat mixture; combining the plant-based meat mixture with an emulsification mixture to produce a stabilized plant-based meat; mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling; and enclosing the plant- based meat filling in a wrapper to produce the enclosed food composition.
  • the method further comprises freezing the enclosed food composition.
  • the method further comprises heating the enclosed food composition. In some embodiments, the heating is done by boiling, steaming, or pan-frying.
  • FIG.1A shows a perspective view of an exemplary enclosed food composition.
  • FIG.1B shows a cross-sectional view of an exemplary enclosed food composition taken along the dashed line in FIG.1A.
  • FIG.2 shows a flow chart of an exemplary method of producing an enclosed food composition described herein.
  • DETAILED DESCRIPTION [0011] The following description sets forth exemplary compositions, methods, parameters and the like.
  • plant-based meat and animal meat are also fundamentally different from a molecular level, which impacts the way in which the filling retain liquid, thereby affecting the food product’s taste profile and mouthfeel.
  • an enclosed food composition made up of a wrapper enclosing a plant-based meat filling.
  • the plant-based meat filling comprises a stabilized plant-based meat.
  • the plant-based meat filling further comprises a plurality of pockets of agar filling.
  • the plant- based meat filling further comprises one or more types of vegetables.
  • an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, wherein the plant-based meat filling comprises a plant- based meat filling, a plurality of pockets of agar filling, and one or more types of vegetables mixed into the filling.
  • the stabilized plant-based meat comprises a plant-based meat mixture and an emulsification mixture.
  • the plant-based meat mixture comprises texturized vegetable protein (TVP) and water.
  • the plant-based meat mixture further comprises a flavor system, such as a vegetarian meat flavor, and optionally umami flavor.
  • the plant-based meat filling has a plurality of pockets of agar filling.
  • the agar filling comprises agar and water.
  • the enclosed food composition when the enclosed food composition is stored at a temperature less than 40 °C, the agar filling is solid. In some embodiments, when the enclosed food composition is heated to a temperature of greater than 90 °C, the agar filling is liquid. In certain embodiments, when stored, the agar filling is present in the form of pockets surrounded by other components in the filling; and when heated, melts in the pockets surrounded by other component in the filling.
  • the pockets upon application of a 3 sf-5687774 263372000140 compressive force during consumption of the enclosed food composition (e.g., cutting, chewing or biting), the pockets are ruptured, and the liquid contents therein are released in mouth.
  • the cooked composition when the composition is cooked and cut or bitten into, the cooked composition expels liquid.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising: combining textured vegetable protein (TVP) and water, and optionally protein isolate, a flavor system, binder and plant-based oil to produce a plant-based meat mixture; combining the plant-based meat mixture with an emulsification mixture and water to produce a stabilized plant-based meat; mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling; and enclosing the plant-based meat filling in a wrapper to produce the enclosed food composition.
  • the method further comprises freezing the enclosed food composition.
  • the method further comprises heating the enclosed food composition. In some embodiments, the method further comprises heating the enclosed food composition, wherein the heating is done by boiling, steaming, or pan-frying. [0019] The details of the components of the compositions, and steps of the methods are described in further detail below.
  • Enclosed Plant-Based Food Composition [0020] In some aspects, provided herein is enclosed food composition 100. A dumpling is depicted in FIG.1A and FIG.1B. Enclosed food composition 100 incl/udes wrapper 102 enclosing plant-based meat filling 104. Plant-based meat filling 104 is made up of stabilized plant-based meat 106, as well as pockets of agar filling 112 and one or more types of vegetables 114.
  • Stabilized plant-based meat 106 includes a plant-based meat mixture 108 and emulsification mixture 110.
  • Plant-based meat filling [0021]
  • the enclosed food composition described herein comprises a wrapper enclosing a plant-based meat filling, wherein the enclosed food composition comprises at least 10g, at least 12g, at least 14g, at least 16g, at least 18g, at least 20g, at least 22g, at least 26g, or at least 30g of the plant-based meat filling.
  • the 4 sf-5687774 263372000140 enclosed food composition comprises no more than 50g, no more than 45g, no more than 40g, no more than 35g, no more than 30g, no more than 25g, no more than 20g, or no more than 15g of the plant-based meat filling.
  • the enclosed food composition comprises about 12g, about 14g, about 16g, about 18g, about 20g, about 22g, or about 24g of the plant-based meat filling.
  • the enclosed food composition described herein comprises a wrapper enclosing a plant-based meat filling, wherein the plant-based meat filling comprises a stabilized plant-based meat.
  • the plant-based meat filling comprises a plurality of pockets of agar filling. In some embodiments, the plant-based meat filling comprises one or more types of vegetables. In some embodiments, the plant-based meat filling comprises a stabilized plant-based meat, a plurality of pockets of agar filling, and one or more types of vegetables. [0023] In some embodiments, the plant-based meat filling is a filling prepared by mixing a stabilized plant-based meat, a plurality of pockets of agar filling, and one or more types of vegetables.
  • the plant-based meat filling is a filling prepared by mixing a stabilized plant-based meat and one or more types of vegetables, and then mixing in a plurality of pockets of agar filling.
  • the plant-based meat filling is a filling prepared by mixing a stabilized plant-based meat, a plurality of pockets of agar filling, and one or more types of vegetables, wherein the pockets of agar filling do not break in the mixing process.
  • the plant-based meat filling can be used for preparing the enclosed food composition immediately after being prepared.
  • the plant-based meat filling, after being prepared can be stored for a period of time before used for preparing the enclosed food composition.
  • the plant-based meat filling can be stored at room temperature. In some embodiments, the plant-based meat filling can be stored below 10 °C. In some embodiments, the plant-based meat filling can be stored below 0 °C or at a frozen state. [0025] In some embodiments, the plant-based meat filling is entirely plant-based. In some embodiments, the plant-based meat filling comprises less than 10% (w/w) animal- sourced components. In some embodiments, the plant-based meat filling comprises less than 5% (w/w) animal-sourced components. In some embodiments, the plant-based meat filling 5 sf-5687774 263372000140 comprises less than 1% (w/w) animal-sourced components.
  • the plant-based meat filling does not comprise any animal-sourced components. In some embodiments, the plant-based meat filling comprises less than 3 % (w/w) saturated fat. In some embodiments, the plant-based meat filling comprises less than 1 % (w/w) saturated fat. In some embodiments, the plant-based meat filling is substantially free of saturated fat. In some embodiments, the plant-based meat filling does not comprise any added saturated fat. In some embodiments, no less than 90% (w/w), no less than 95% (w/w), no less than 98% (w/w), or no less than 99% (w/w) of the oil in the plant-based meat filling is unsaturated fat.
  • the stabilized plant-based meat is presented in the plant- based meat filling in a weight percentage of at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, or at least 60%. In some embodiments, the stabilized plant-based meat is presented in the plant-based meat filling in a weight percentage of no more than 80%, no more than 70%, no more than 60%, no more than 50%, no more than 40%, no more than 20%, or no more than 10%. In some embodiments, the stabilized plant-based meat is presented in the plant-based meat filling in a weight percentage of about 10% to about 70%, about 20% to about 60%, about 30% to 50%, or about 40%.
  • the stabilized plant-based meat further comprises an emulsification mixture.
  • the stabilized plant-based meat is emulsified with uniform texture and property. In some variations, this emulsified state can be maintained upon freezing. In other variations, this emulsified state can be maintained upon freezing and thawing. In yet other variations, this emulsified state can be maintained upon heating. [0028] In some embodiments, the stabilized plant-based meat, once prepared, can be immediately used to prepare the enclosed food composition described herein. In some embodiments, the stabilized plant-based meat can be stored for a period of time before used to prepare the enclosed food composition described herein.
  • the stabilized plant-based meat can be stored below 10 °C. In some embodiments, the stabilized plant-based meat can be stored below 0 °C or at a frozen state. [0029] In some embodiments, the stabilized plant-based meat is entirely plant-based. In some embodiments, the stabilized plant-based meat comprises less than 10% (w/w) animal- 6 sf-5687774 263372000140 sourced components. In some embodiments, the stabilized plant-based comprises less than 5% (w/w) animal-sourced components. In some embodiments, the stabilized plant-based meat comprises less than 1% (w/w) animal-sourced components. In some embodiments, the stabilized plant-based meat does not comprise any animal-sourced components.
  • the stabilized plant-based meat comprises less than 5% (w/w) saturated fat. In some embodiments, the stabilized plant-based meat comprises less than 3% (w/w) saturated fat. In some embodiments, the stabilized plant-based meat comprises less than 1 % (w/w) saturated fat. In some embodiments, the stabilized plant-based meat is substantially free of saturated fat. In some embodiments, no less than 90% (w/w), no less than 95% (w/w), no less than 98% (w/w), or no less than 99% (w/w) of the fat in the stabilized plant-based meat is unsaturated fat. In some embodiments, the stabilized plant-based meat does not comprise any added saturated fat.
  • the stabilized plant-based meat does not comprise any added coconut oil.
  • Plant-Based Meat Mixture e.g., 106 in FIG.1B
  • the stabilized plant-based meat described herein comprises a plant-based meat mixture (e.g., 108 in FIG.1B) and an emulsification mixture (e.g., 110 in FIG.1B).
  • the plant-based meat mixture is presented in the stabilized plant-based meat in a weight percentage of at least 50%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, or at least 85%.
  • the plant-based meat mixture is presented in the stabilized plant-based meat in a weight percentage of no more than 95%, no more than 90%, no more than 85%, no more than 80%, or no more than 75%. In some embodiments, the plant-based meat mixture is presented in the stabilized plant-based meat in a weight percentage of about 50% to about 95%, about 60% to about 90%, about 70% to 90%, or about 80%. [0032] In some embodiments, the plant-based meat mixture and the emulsification mixture are presented in the stabilized plant-based meat in a weight ratio of about 2:1 to about 6:1, about 3:1 to about 5:1, or about 4:1.
  • the plant-based meat mixture described herein comprises a texturized vegetable protein (TVP).
  • the plant-based meat mixture comprises water.
  • the plant-based meat mixture further comprises a 7 sf-5687774 263372000140 flavor system.
  • the plant-based meat mixture further comprises a protein isolate.
  • the plant-based meat mixture further comprises a binder.
  • the plant-based meat mixture further comprises an oil.
  • the plant-based meat mixture comprises a TVP, water, and a binder.
  • the plant-based meat mixture comprises a TVP, water, a binder, and a flavor system.
  • the plant-based meat mixture comprises a TVP, water, a binder, a flavor system, and an oil.
  • the plant-based meat mixture is a mixture prepared by adding water to TVP.
  • the plant-based meat mixture can be emulsified to produce the stabilized plant-based meat descried herein.
  • the plant-based meat mixture is entirely plant-based.
  • the plant-based meat mixture comprises less than 10% (w/w) animal- sourced components.
  • the plant-based meat mixture comprises less than 5% (w/w) animal-sourced components.
  • the plant-based meat mixture comprises less than 1% (w/w) animal-sourced components.
  • the plant-based meat mixture does not comprise any animal-sourced components. In some embodiments, the plant-based meat mixture comprises less than 5% (w/w), less than 4% (w/w), less than 3% (w/w), less than 2% (w/w), or less than 1% (w/w) saturated fat. In some embodiments, the plant-based meat mixture is substantially free of saturated fat. In some embodiments, no less than 90% (w/w), no less than 95% (w/w), no less than 98% (w/w), or no less than 99% (w/w) of the oil in the plant-based meat mixture is unsaturated fat. In some embodiments, the plant-based meat mixture does not comprise any added saturated fat.
  • the plant-based meat mixture does not comprise any added coconut oil.
  • Texturized Vegetable Protein TVP
  • the plant-based meat mixture used herein comprises TVP, wherein the TVP is presented in the stabilized plant-based meat in a weight percentage of no more than 50%, no more than 40%, no more than 30%, no more than 20%, or no more than 15%.
  • the plant-based meat mixture comprises TVP, wherein the TVP is presented in the stabilized plant-based meat in a weight percentage of at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%.
  • the plant-based meat mixture comprises TVP, wherein the TVP is presented in 8 sf-5687774 263372000140 the stabilized plant-based meat in a weight percentage of about 5% to about 40%, about 10% to about 30%, about 15% to about 25%, or about 20%.
  • the plant-based meat mixture comprises TVP and water, wherein the TVP and water in the plant-based meat mixture are presented in a weight ratio of about 15:40 to about 30:30, about 20:30 to about 30:30, about 20:30 to about 20:40, or about 20:35.
  • the TVP is a texturized form of a vegetable protein.
  • Exemplary TVP includes, but is not limited to, texturized wheat protein, texturized legume protein (e.g., texturized pulses protein, texturized beans protein, texturized soy protein, texturized peas protein, texturized lentils protein, texturized nuts protein), texturized plant seeds protein and texturized grain protein (e.g., texturized sunflower protein, texturized canola protein, texturized rice protein), texturized stem protein, texturized tuber protein (e.g., texturized potato protein), or any combination thereof.
  • texturized wheat protein e.g., texturized legume protein (e.g., texturized pulses protein, texturized beans protein, texturized soy protein, texturized peas protein, texturized lentils protein, texturized nuts protein), texturized plant seeds protein and texturized grain protein (e.g., texturized sunflower protein, texturized canola protein, texturized rice protein), texturized stem protein, texturized tuber protein (e
  • the TVP described herein is a texturized form of a vegetable protein, wherein the texturized vegetable protein comprises texturized soy protein, texturized pea protein, texturized chickpea protein, or texturized wheat gluten protein. In some embodiments, the TVP described herein comprises a texturized soy protein. In some embodiments, the TVP described herein is a texturized soy protein. Binder [0038] In some embodiments, the plant-based meat mixture comprises a binder, wherein the binder is presented in the stabilized plant-based meat mixture in a weight percentage of no more than 20%, no more than 17%, no more than 15%, no more than 13%, no more than 10%, or no more than 7%.
  • the plant-based meat mixture comprises a binder, wherein the binder is presented in the stabilized plant-based meat mixture in a weight percentage of at least 1%, at least 3%, at least 5%, at least 6%, at least 7%, at least 10%, or at least 15%.
  • the plant-based meat mixture comprises a binder, wherein the binder is presented in the stabilized plant-based meat mixture in a weight percentage of about 5% to about 20%, about 5% to about 15%, about 5% to about 12%, or about 7%.
  • the plant-based meat mixture comprises TVP and a binder, wherein the TVP and the binder in the plant-based meat mixture are presented in a weight ratio of about 1:1 to about 3:1, about 1.5:1 to about 2.5:1, about 1.7:1 to about 2.3:1, or about 2:1.
  • the plant-based meat mixture comprises a binder, wherein the binder is a substance that contributes to the integrity of the product, for example, to ensure and/or maintain the product's cohesiveness and/or structural stability.
  • Exemplary binders include, but are not limited to, gluten, such as wheat gluten, plant-based gums and hydrocolloids, plant-based cross-linking gelling agents, starches, fermented binders (e.g., xanthan gum), and modified cellulose.
  • the binder in the enclosed food composition described herein comprises gluten.
  • the binder in the enclosed food composition described herein comprises wheat gluten.
  • the binder in the enclosed food composition described herein comprises starch.
  • the binder in the enclosed food composition described herein comprises potato starch.
  • the binder in the enclosed food composition described herein comprises soy protein isolate.
  • the binder in the enclosed food composition described herein comprises methylcellulose.
  • the binder in the enclosed food composition described herein comprises wheat gluten, potato starch, and soy protein isolate.
  • the emulsification mixture described herein also acts as a binder.
  • the binder is plant-based.
  • Flavor system [0040]
  • the plant-based meat mixture comprises a flavor system, wherein the flavor system is presented in the stabilized plant-based meat in a weight percentage of no more than 9%, no more than 6%, no more than 5%, no more than 4%, no more than 3.5%, or no more than 3%.
  • the plant-based meat mixture comprises a flavor system, wherein the flavor system is presented in the stabilized plant- based meat in a weight percentage of at least 1%, at least 1.5%, at least 2%, at least 2.2%, at least 2.5%, or at least 3%.
  • the plant-based meat mixture comprises a flavor system, wherein the flavor system is presented in the stabilized plant-based meat in a weight percentage of about 1% to about 5%, about 2% to about 4%, about 2.5% to about 3.5%, or about 3%.
  • the plant-based meat mixture comprises TVP and a flavor system, wherein the TVP and the flavor system in the plant-based meat mixture are presented in a weight ratio of about 3:1 to about 20:1, about 5:1 to about 15:1, about 5:1 to about 10:1, or about 7:1.
  • Exemplary flavor system includes, but is not limited to, sugar, sugar alcohol, sugar acid, sugar derivative, oil, free fatty acid, amino acid or derivative thereof, nucleoside, 10 sf-5687774 263372000140 nucleotide, vitamin, acid, peptide, phospholipid, protein hydrolysate, yeast extract, or any combination thereof.
  • the flavor system comprises a vegetarian meat flavor.
  • the vegetarian meat flavor is a vegetarian pork flavor.
  • the flavor system further comprises an umami flavor.
  • the flavor system comprises a vegetarian meat flavor, wherein the vegetarian meat flavor comprises a vegetarian pork flavor and an umami flavor.
  • the flavor system is entirely plant-based.
  • the plant-based meat mixture comprises an oil, wherein the oil is presented in the stabilized plant-based meat in a weight percentage of no more than 35%, no more than 30%, no more than 25%, no more than 20%, or no more than 15%.
  • the plant-based meat mixture comprises an oil, wherein the oil is presented in the stabilized plant-based meat in a weight percentage of at least 1%, at least 5%, at least 7%, at least 10%, or at least 15%.
  • the plant-based meat mixture comprises an oil, wherein the oil is presented in the stabilized plant-based meat in a weight percentage of about 1% to about 30%, about 5% to about 25%, about 10% to about 20%, or about 15%.
  • the plant-based meat mixture comprises TVP and an oil, wherein the TVP and water in the plant-based meat mixture are presented in a weight ratio of about 1:1 to about 2:1, about 1:1 to about 1.5:1, or about 1.25:1.
  • the plant-based meat mixture comprises an oil, wherein the oil is derived from plant-based sources.
  • Exemplary fats/oils may include, but are not limited to, avocado oil, rapeseed oil, sunflower oil, olive oil, canola oil, vegetable oil, corn oil, soybean oil, sesame oil, or any combination thereof.
  • the oil in the enclosed food composition described herein comprises less than 10 % (w/w) saturated fat. In some embodiments, the oil comprises less than 5 % (w/w) saturated fat. In some embodiments, the oil comprises less than 1 % (w/w) saturated fat. In some embodiments, the oil is substantially free of saturated fat.
  • the plant-based meat mixture comprises a protein isolate, wherein the protein isolate is presented in the stabilized plant-based meat in a weight percentage of no more than 5%, no more than 4%, no more than 3%, no more than 2.5%, no more than 2%, or no more than 1.5%.
  • the plant-based meat mixture comprises a protein isolate, wherein the protein isolate is presented in the stabilized plant- based meat in a weight percentage of at least 0.5%, at least 1%, at least 1.5%, at least 2%, or at least 2.5%.
  • the plant-based meat mixture comprises a protein isolate, wherein the protein isolate is presented in the stabilized plant-based meat in a weight percentage of about 0.5% to about 3%, about 1% to about 3%, about 1.5% to about 2.5%, or about 2%.
  • the plant-based meat mixture comprises TVP and a protein isolate, wherein the TVP and the protein isolate in the plant-based meat mixture are presented in a weight ratio of about 5:1 to about 20:1, about 5:1 to about 15:1, about 7:1 to about 12:1, or about 10:1.
  • the plant-based meat mixture comprises a protein isolate.
  • Exemplary protein isolate includes, but is not limited to, soy protein isolate, pea protein isolate, canola protein isolate, and soy protein isolate.
  • the plant-based meat mixture comprises a protein isolate, wherein the protein isolate comprises soy protein isolate.
  • the stabilized plant-based meat described herein (e.g., 106 in FIG.1B) comprises an emulsification mixture (e.g., 110 in FIG.1B).
  • the emulsification mixture is presented in the stabilized plant-based meat in a weight percentage of at least 5%, at least 10%, at least 15%, at least 20%, or at least 25%.
  • the emulsification mixture is presented in the stabilized plant-based meat in a weight percentage of no more than 40%, no more than 35%, no more than 30%, no more than 25%, or no more than 20%.
  • the emulsification mixture is presented in the stabilized plant-based meat in a weight percentage of about 5% to about 30%, about 10% to about 30%, about 15% to 25%, or about 20%.
  • the plant-based meat mixture and the emulsification mixture are presented in the stabilized plant-based meat in a weight ratio of about 2:1 to about 6:1, about 3:1 to about 5:1, or about 4:1. 12 sf-5687774 263372000140 [0049]
  • the emulsification mixture described herein comprises an emulsifier.
  • Exemplary emulsifier includes, but is not limited to, lecithin, enzyme-graded lecithin, sugar ester, mono glycerol, propylene glycol fatty acid ester, cellulose and its derivatives, or any combination thereof.
  • the emulsification mixture described herein comprises an emulsifier, wherein the emulsifier is methylcellulose.
  • the emulsification mixture described herein comprises methylcellulose, wherein the methylcellulose is presented in the emulsification mixture in a weight percentage of at least 1%, at least 5%, at least 7%, at least 10%, or at least 15%.
  • the methylcellulose is presented in the emulsification mixture in a weight percentage of no more than 20%, no more than 17%, no more than 15%, or no more than 10%. In some embodiments, the methylcellulose is presented in the emulsification mixture in a weight percentage of about 5% to about 20%, about 5% to about 15%, about 7% to 13%, or about 10%. In some embodiments, the emulsification mixture described herein comprises an emulsifier and water. In some embodiments, the emulsifier and the water are presented in the emulsification mixture in a weight ratio of about 1:20 to about 1:5, about 1:15 to about 1:5, or about 1:9.
  • the emulsification mixture described herein is a mixture prepared by mixing an emulsifier and water. In some embodiments, the emulsification mixture described herein is capable of emulsifying the plant-based meat mixture described herein. In some embodiments, the emulsification mixture is entirely plant-based. In some embodiments, the emulsification mixture is substantially free of saturated fat.
  • Agar Filling [0052] With reference to the figures, enclosed food composition 100 is made up of a wrapper 102 enclosing plant-based meat filling, and the plant-based meat filling comprises a plurality of pockets of agar filling 112.
  • the enclosed food composition comprises at least 0.5g, at least 1g, at least 1.2g, at least 1.4g, at least 1.6g, at least 1.8g, at least 2g, at least 2.2g, at least 2.6g, or at least 3g of the plurality of pockets of agar filling.
  • the enclosed food composition comprises no more than 5g, no more than 4.5g, no more than 4g, no more than 3.5g, no more than 3g, no more than 2.5g, no more than 2g, or no more than 1.5g of the plurality of pockets of agar filling.
  • the enclosed food 13 sf-5687774 263372000140 composition comprises about 0.5g to about 3g, about 1g to about 2g, about 1.5g, or about 1.8g of the plurality of pockets of agar filling.
  • the enclosed food composition described herein comprises a wrapper enclosing plant-based meat filling, wherein the plant-based meat filling comprises a plurality of pockets of agar filling, and the agar filling is presented in the plant-based meat filling in a weight percentage of at least 2%, at least 4%, at least 6%, at least 10%, or at least 12%.
  • the agar filling is presented in the plant-based meat filling in a weight percentage of no more than 20%, no more than 16%, no more than 14%, no more than 12%, no more than 10%, or no more than 8%. In some embodiments, the agar filling is presented in the plant-based meat filling in a weight percentage of about 2% to about 20%, about 4% to about 16%, about 8% to about 12%, or about 10%.
  • the enclosed food composition described herein comprises a wrapper enclosing a plurality of pockets of agar filling, wherein the plurality of pockets of agar filling comprises agar.
  • the plurality of pockets of agar filling includes water, and optionally a flavor system. In some embodiments, the plurality of pockets of agar filling is entirely plant-based. [0055] In some embodiments, the agar is presented in the agar filling in a weight percentage of at least 0.2%, at least 0.4%, at least 0.6%, at least 0.8%, at least 1%, or at least 1.2%. In some embodiments, the agar is presented in the agar filling in a weight percentage of no more than 1.5%, no more than 1.3%, no more than 1.1%, no more than 0.9%, or no more than 0.7%.
  • the agar is presented in the agar filling in a weight percentage of about 0.2% to about 1.5%, about 0.4% to about 1.2%, about 0.5% to about 1%, or about 0.7%.
  • the water is presented in the agar filling in a weight percentage of at least 90%, at least 92%, at least 94%, at least 95%, at least 96%, or at least 98%.
  • the water is presented in the agar filling in a weight percentage of no more than 99%, no more than 98%, no more than 97%, no more than 96%, or no more than 95%.
  • the agar is presented in the agar filling in a weight percentage of about 90% to about 99%, about 94% to about 99%, about 95% to about 97%, or about 96%.
  • the agar filling comprises agar and water, wherein the agar and water is presented in a weight ratio of about 1:1000 to about 20:1000, about 5:1000 to about 20:1000, about 3:1000 to about 14:1000, about 5:1000 to about 8:1000, about 6:1000, or about 7:1000.
  • the flavor system is presented in the agar filling in a weight percentage of at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, or at least 5%.
  • the water is presented in the agar filling in a weight percentage of no more than 10%, no more than 8%, no more than 6%, no more than 5%, or no more than 3%.
  • the agar is presented in the agar filling in a weight percentage of about 1% to about 6%, about 2% to about 4%, or about 3%.
  • the flavor system in agar filling is the same as the flavor system in the stabilized plant-based meat. In some embodiments, the flavor system in agar filling is the different from the flavor system in the stabilized plant-based meat. In some embodiments, the flavor system is a vegetarian meat flavor. In some embodiments, the vegetarian meat flavor is a vegetarian pork flavor. In some embodiments, the flavor system further comprises an umami flavor. In some embodiments, the flavor system comprises a vegetarian meat flavor, wherein the vegetarian meat flavor comprises a vegetarian pork flavor and an umami flavor. In some embodiments, the flavor system is entirely plant-based. [0059] In some embodiments, the plurality of pockets of agar filling is a filling prepared by mixing agar and water.
  • the plurality of pockets of agar filling is a filling prepared by mixing agar, water, and a flavor system. In some embodiments, the plurality of pockets of agar filling is a filling prepared by solidifying agar and water mixture. [0060] In some embodiments, the plurality of pockets of agar filling is in solid state at a temperature below 50 °C, below 40 °C, below 30 °C, below 20 °C, below 10 °C, or below 0 °C. In some embodiments, the plurality of pockets of agar filling melts at a temperature above 60 °C, above 70 °C, above 80 °C, above 90 °C, or about 100 °C.
  • the plurality of pockets of agar filling is capable of maintaining a pocket configuration when the enclosed food composition disclosed herein is subject to heat during cooking. In some embodiments, the plurality of pockets of agar filling is capable of maintaining a pocket configuration when the interior of the agar filling has melted into liquid state. In some embodiments, the plurality of pockets of agar filling is capable of releasing liquid (e.g., soup or juice) as a compressive force ruptures the pockets during consumption of 15 sf-5687774 263372000140 the enclosed food composition. In some embodiments, the plurality of pockets of agar filling is capable of releasing liquid and providing a juicy mouthfeel during the consumption of the enclosed food composition.
  • liquid e.g., soup or juice
  • the agar filling can be used for preparing the enclosed food composition immediately after being prepared. In some embodiments, the agar filling, after being prepared, can be stored for a period of time before used for preparing the enclosed food composition. In some embodiments, agar filling can be stored at room temperature. In some embodiments, the agar filling can be stored below 10 °C. In some embodiments, the agar filling can be stored below 0 °C or at a frozen state. Vegetables [0062] In some variations, the plant-based meat filling includes one or more types of vegetables.
  • the enclosed food composition comprises at least 2g, at least 4g, at least 6g, at least 8g, or at least 10g of the vegetables. In some embodiments, the enclosed food composition comprises no more than 15g, no more than 13g, no more than 11g, or no more than 9g of the vegetables. In some embodiments, the enclosed food composition comprises about 2g to about 15g, about 5g to about 15g, about 7g to about 13g, or about 9g of the vegetables.
  • the enclosed food composition described herein comprises a wrapper enclosing plant-based meat filling, wherein the plant-based meat filling comprises one or more types of vegetables, and one or more types of vegetables are presented in the plant-based meat filling in a weight percentage of at least 20%, at least 40%, or at least 60%. In some embodiments, one or more types of vegetables are presented in the plant-based meat filling in a weight percentage of no more than 80%, no more than 60%, no more than 50%, or no more than 40%. In some embodiments, one or more types of vegetables are presented in the plant-based meat filling in a weight percentage of about 20% to about 80%, about 40% to about 60%, or about 50%.
  • Suitable vegetables may include, for example, cabbage, chives, onion, green onion, mushroom, garlic, and ginger.
  • the vegetables may be provided fresh or in a raw form, or processed (such as salted cabbage).
  • the vegetables are diced or pureed.
  • 16 sf-5687774 263372000140 Other Ingredients in Plant-Based Meat Filling [0065]
  • the plant-based meat filling further comprises a seasoning agent.
  • the seasoning agent is salt.
  • the seasoning agent is soy sauce.
  • the seasoning agent is chili oil. Any combinations of the seasoning agents described herein may also be used.
  • wrapper 102 encloses plant-based meat filling 104.
  • the wrapper is at least 4g, at least 5g, at least 6g, at least 7g, at least 8g, or at least 9g.
  • the wrapper is no more than 15g, no more than 13g, no more than 11g, no more than 9g, or no more than 7g.
  • the wrapper is about 4g to about 12g, about 6g to about 10g, or about 8g.
  • the wrapper comprises a starch ingredient and water.
  • the wrapper is wheat-based.
  • the wrapper is rice- based.
  • the wrapper is prepared by spreading a dough to make a thin sheet.
  • the wrapper can be stored for a period of time before used for preparing the enclosed food composition disclosed herein.
  • the descriptions of the wrapper of the enclosed food composition described herein are not particularly limited.
  • the shape, thickness, size of the wrapper the amount of water and starch (e.g., flour), and the like may be appropriately determined according to the desired enclosed food composition by one skilled in the art.
  • the composition is formulated such that when the enclosed food composition is stored at a temperature less than 40 °C, the agar filling is solid, and (b) when the enclosed food composition is heated to a temperature of greater than 90 °C, the agar filling is liquid.
  • the enclosed food composition is formulated such that when uncooked, the plurality of pockets of agar filling remains in solid state.
  • composition is formulated such that when cooked, the plurality of pockets of agar filling melts while the molten liquid is locked in the pockets.
  • composition is formulated such that when cooked, the plurality of pockets of 17 sf-5687774 263372000140 agar filling melts but does not leach out from the plant-based meat filling.
  • the enclosed food composition is formulated such that when cooked, the plurality of pockets of agar filling is capable of forming liquid inside the pockets, and releasing the liquid (e.g., soup or juice) as a compressive force (e.g., biting or chewing force) breaks the pockets during the consumption of the enclosed food composition.
  • the enclosed food composition is formulated such that when it is consumed, the releasing of liquid from the plurality of pockets of agar filling creates a mouthfeel of juiciness.
  • the enclosed food composition comprises less than 5% (w/w), less than 3% (w/w), less than 2% (w/w), less than 1% (w/w), less than 0.5% (w/w), or substantially free of saturated fat. In some embodiments, the enclosed food composition comprises less than 5% (w/w), less than 3% (w/w), less than 2% (w/w), less than 1% (w/w), less than 0.5% (w/w), or substantially free of added saturated fat.
  • the enclosed food composition comprises less than 5% (w/w), less than 3% (w/w), less than 2% (w/w), less than 1% (w/w), less than 0.5% (w/w), or substantially free of ingredients derived from animal sources.
  • the enclosed food composition is entirely plant-based. In some embodiments, the enclosed food composition, despite entirely plant-based, has similar a flavor and texture as meat-based enclosed food compositions.
  • the enclosed food composition despite plant-based, has a level of juiciness comparable with or better than meat-based enclosed food compositions (e.g., dumplings).
  • a level of juiciness is achieved by at least the use of a plurality of pockets of agar fillings, the formulation of the plant-based meat filling and its components, and the method of preparing the enclosed food composition described herein.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising: combining textured vegetable protein (TVP) and water, and optionally protein isolate, a flavor system, binder and plant-based oil to produce a plant-based meat mixture; combining the plant-based meat mixture with an emulsification mixture to produce a 18 sf-5687774 263372000140 stabilized plant-based meat; mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling; and enclosing the plant-based meat filling in a wrapper to produce the enclosed food composition.
  • TVP textured vegetable protein
  • process 200 is an exemplary process to produce an enclosed food composition, such as composition 100 in FIG.1.
  • step 202 texturized vegetable protein is mixed with water to form a plant-based meat mixture.
  • step 204 a plant-based meat mixture is combined with an emulsification mixture to obtain a stabilized plant-based meat.
  • step 206 a stabilized plant-based meat is mixed with vegetables and an agar filling to obtain a plant-based meat filling.
  • a plant-based meat filling is wrapped in a wrapper to obtain the enclosed food composition described herein.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising combining a TVP and water to produce a plant-based meat mixture (step 202).
  • the TVP and water are combined under room temperature.
  • the method of producing an enclosed food composition described herein further comprises mixing other ingredients to produce the plant-based meat mixture, wherein the other ingredients comprise protein isolate described herein.
  • the protein isolate comprises a soy protein isolate.
  • the other ingredients comprise a binder described herein.
  • the binder is a starch binder.
  • the binder comprises a potato starch binder. In some embodiments, the binder comprises a wheat gluten. In some embodiments, the other ingredients comprise a flavor system described herein. In some embodiments, the flavor system comprises a vegetarian pork flavor. In some embodiments, the flavor system comprises an umami flavor. In some embodiments of step 202, the TVP and water are mixed with soy protein isolate, a starch binder, and a flavor system to produce a plant-based meat mixture described herein. In some embodiments of step 202, the plant-based meat mixture further comprises oil, and the TVP and water are further mixed with oil. [0075] In some embodiments, the method of producing an enclosed food composition described herein further comprises a method of preparing an emulsification mixture.
  • the method of preparing an emulsification mixture comprises mixing an emulsifier described herein and water.
  • the emulsifier is 19 sf-5687774 263372000140 methylcellulose.
  • the emulsification mixture is a stable mixture.
  • the emulsification mixture is set aside before mixed with the plant-based meat mixture.
  • the method of producing an enclosed food composition described herein further comprises combining the plant-based meat mixture with the emulsification mixture to produce a stabilized plant-based meat (step 204). In some embodiments, step 204 further comprises freezing the prepared stabilized plant-based meat.
  • the stabilized plant-based meat prepared in step 204 is directly used to prepare the plant-base meat filling.
  • Preparation of agar filing Agar is used to replicate the “juicy burst” when a consumer bites into the enclosed food product, as agar is stable enough to mix into the plant-based meat but can melt under suitable heat from various cooking methods.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling (step 206).
  • the agar filling is prepared by a method comprising mixing agar and water. In some embodiments, the agar filling is prepared by a method comprising heating the mixture of agar and water under a temperature no less than 60 °C, no less than 70°C, no less than 80°C, no less than 90°C, or no less than 95°C. In some embodiments, the agar filling is prepared by a method further comprising cooling the mixture of agar and water to no more than 80°C, no more than 70°C, no more than 60°C, no more than 50°C, no more than 40°C, or no more than 30 °C.
  • the agar filling is prepared by a method comprising solidifying the mixture of agar and water. In some embodiments, the agar filling is prepared by a method comprising dicing the solidified mixture of agar and water into appropriate sizes, which is used to prepare the plant-based meat filling. In any embodiments of the foregoing, mixture of agar and water further comprises a flavor system. In some embodiments, the flavor system is mixed with agar and water. In some embodiments, the flavor system is a vegetarian pork flavor. [0079] In some embodiments, the agar filling, once prepared, is immediately used for preparing the plant-based meat filling described herein.
  • the agar 20 sf-5687774 263372000140 filling once prepared, can be stored for a period of time before used for preparing the plant- based meat filling described herein.
  • the agar filling can be stored at a temperature of no more than 40°C, no more than 30°C, no more than 20°C, or no more than 10°C.
  • Incorporation of additional ingredients, such as vegetables [0080]
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling (step 206).
  • a mixture of one or more types of vegetables is pre-processed before mixed with the stabilized plant-based meat.
  • the preparation of a mixture of one or more types of vegetables comprises mixing freshly diced vegetables.
  • the preparation of a mixture of one or more types of vegetables comprises mixing salted vegetables and fresh vegetables.
  • the salted vegetables are prepared by mixing freshly diced vegetables with salt.
  • the salted vegetables are prepared by compressing the mixture of freshly diced vegetables and salt to expel the water within the vegetables.
  • the salted vegetables comprise cabbage.
  • the preparation of a mixture of one or more types of vegetables comprises mixing salted cabbage, freshly diced onion, freshly diced green onion, and freshly diced mushroom.
  • the mixture of one or more vegetables further comprises garlic and ginger.
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising mixing the stabilized plant-based meat with vegetables and an agar filling to produce a plant-based meat filling (step 206).
  • the vegetables and the stabilized plant-based meat are mixed first and then mixed with the agar filling.
  • the stabilized plant-based meat, the agar filling, and the vegetables are mixed at the same time to produce the plant-based meat filling.
  • the agar filling is solidified and diced.
  • the mixing speed and force is capable of sufficiently mixing the agar filling with the stabilized plant-based meat and vegetables, while not breaking the diced agar filling.
  • the diced agar filling remains visible in the plant-based meat filling. 21 sf-5687774 263372000140 [0082]
  • the plant-based filling, once prepared is directly used for preparing the enclosed food composition described herein.
  • the plant- based filling, once prepared is stored for a period of time before used for preparing the enclosed food composition described herein.
  • the plant-based filling once prepared, is stored at a temperature of no more than 40°C, no more than 30°C, no more than 20°C, no more than 10°C, no more than 5°C, or no more than 0 °C.
  • Enclosing the plant-based meat filling in a wrapper [0083]
  • a method of producing an enclosed food composition comprising a wrapper enclosing a plant-based meat filling, the method comprising enclosing the plant-based meat filling in a wrapper to produce the enclosed food composition (step 208).
  • the plant-based meat filling is enclosed in a wrapper by hand.
  • the plant-based meat filling is enclosed in a wrapper by machine. In some embodiments of step 208, the plant-based meat filling is enclosed in a wrapper and the wrapper is fully sealed. In some embodiments of step 208, the plant-based meat filling is enclosed in a wrapper and the wrapper is not fully sealed.
  • the method of producing an enclosed food composition described herein further comprises storing the enclosed food composition. In some embodiments, the enclosed food composition is stored at a temperature of no more than 30°C, no more than 20°C, no more than 10°C, no more than 5°C, or no more than 0 °C.
  • the enclosed food composition is stored before cooked. In some embodiments, the enclosed food composition is stored after cooked. [0085] In some embodiments, the method of producing an enclosed food composition described herein further comprises cooking the enclosed food composition. In some embodiments, the enclosed food composition is cooked right after prepared. In some embodiments, the enclosed food composition is cooked after being stored for a period of time. In some embodiments, the enclosed food composition is thawed before cooked. In some embodiments, the enclosed food composition is at a frozen state and directly cooked. In some embodiments, the cooking of the enclosed food composition comprises baking the enclosed food composition. In some embodiments, the cooking of the enclosed food composition 22 sf-5687774 263372000140 comprises boiling the enclosed food composition.
  • the cooking of the enclosed food composition comprises pan-frying the enclosed food composition. In some embodiments, the cooking of the enclosed food composition comprises steaming the enclosed food composition.
  • the storage and cooking methods of the enclosed food composition described herein are not particularly limited. For example, the cooking temperature, cooking means, cooking time, and the like may be appropriately determined by one skilled in the art.
  • EXAMPLES [0087] The presently disclosed subject matter will be better understood by reference to the following Examples, which are provided as exemplary of the invention, and not by way of limitation.
  • Example 1 Plant-Based “Pork” Potstickers
  • the potsticker has a soy-based meat filling mixed with vegetables and enclosed in a wheat wrapper.
  • the process has four stages: a plant-based meat formation, a vegetable preparation stage, an agar set up stage, and a dumpling forming process.
  • Plant-based meat formation The stabilized plant-based meat used for the filling in the potsticker includes a plant-based meat mixture and an emulsification mixture.
  • the plant-based meat mixture includes the following ingredients: water, soy TVP, soy protein isolate, one or more binders, one or more flavors (including, e.g., pork type flavors and umami flavors) and oil.
  • the emulsification system includes an emulsifier and water.
  • TVP is first rehydrated with water.
  • a pre-mix of soy protein isolate, binder(s), flavor(s) is formed.
  • a stable emulsion is formed from the emulsifier and water.
  • the hydrated TVP, pre-mix, oil and emulsification system are combined to form the stabilized meat for use as part of the filling.
  • This stabilized meat can be frozen and stored.
  • Vegetable preparation stage Vegetables incorporated into the filling may include, for example, cabbage, onion, green onion, mushroom, garlic and ginger. 23 sf-5687774 263372000140
  • Agar set up stage Agar, water and flavors are heated together and then cooled and solidified in a freezer. The resulting agar gel is processed into small cubes.
  • Dumpling forming process The stabilized plant-based meat is mixed together with the vegetables. The agar filling is then mixed in to form the filling. The filling is folded into the wrapper and sealed to form a potsticker. The resulting potsticker may be frozen and stored.
  • Example 2 Optimization of Agar Filling Technology [0094] This example optimizes the agar filling to deliver a particular mouthfeel to a dumpling product. Water, agar and flavor component as set forth in Table 1 below were combined and boiled, followed by refrigerated. The resulting agar was cut into small cubes and set aside. Table 1. Amount agar to water ratio [0095] The filling was prepared in accordance to the methods described above for Example 1.

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Abstract

La présente divulgation concerne de manière générale des compositions à base de plantes et, plus précisément, des compositions alimentaires à base de plantes renfermées, telles que des raviolis et des dumplings, et des procédés de préparation de telles compositions. Les compositions et les procédés de la présente invention fournissent des compositions alimentaires à base de plantes renfermées qui utilisent une technologie de remplissage d'agar-agar qui contribue à équilibrer le goût, la jutosité et la sensation en bouche, et permettent un profil comparable aux produits à base de viande correspondants.
PCT/US2023/084631 2022-12-20 2023-12-18 Compositions alimentaires à base de plantes renfermées et leurs procédés de préparation Ceased WO2024137507A1 (fr)

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Citations (6)

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Publication number Priority date Publication date Assignee Title
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
WO2022084895A1 (fr) * 2020-10-20 2022-04-28 William Leslie Broddy Complexes protéine-polyphénol d'origine végétale
US20220232854A1 (en) * 2019-05-16 2022-07-28 Mycotechnology, Inc. Myceliated protein compositions having improved texture and methods for making
WO2022195566A1 (fr) * 2021-03-19 2022-09-22 Noblegen Inc. Succédanés de produits laitiers et de viande contenant des composants dérivés d'euglena
US20220361548A1 (en) * 2021-05-17 2022-11-17 Black Sheep Foods Inc. Method of using branched-chain fatty acids to substantially emulate ruminant sensory profiles in plant- and cell-based meat and dairy products
WO2022251263A1 (fr) * 2021-05-24 2022-12-01 Nobell Foods, Inc. Produits alimentaires comprenant des protéines de lait extrait à partir de plantes et leurs procédés de fabrication et d'utilisation

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
US20220232854A1 (en) * 2019-05-16 2022-07-28 Mycotechnology, Inc. Myceliated protein compositions having improved texture and methods for making
WO2022084895A1 (fr) * 2020-10-20 2022-04-28 William Leslie Broddy Complexes protéine-polyphénol d'origine végétale
WO2022195566A1 (fr) * 2021-03-19 2022-09-22 Noblegen Inc. Succédanés de produits laitiers et de viande contenant des composants dérivés d'euglena
US20220361548A1 (en) * 2021-05-17 2022-11-17 Black Sheep Foods Inc. Method of using branched-chain fatty acids to substantially emulate ruminant sensory profiles in plant- and cell-based meat and dairy products
WO2022251263A1 (fr) * 2021-05-24 2022-12-01 Nobell Foods, Inc. Produits alimentaires comprenant des protéines de lait extrait à partir de plantes et leurs procédés de fabrication et d'utilisation

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