AU2002243545B2 - Gelling vegetable protein - Google Patents
Gelling vegetable protein Download PDFInfo
- Publication number
- AU2002243545B2 AU2002243545B2 AU2002243545A AU2002243545A AU2002243545B2 AU 2002243545 B2 AU2002243545 B2 AU 2002243545B2 AU 2002243545 A AU2002243545 A AU 2002243545A AU 2002243545 A AU2002243545 A AU 2002243545A AU 2002243545 B2 AU2002243545 B2 AU 2002243545B2
- Authority
- AU
- Australia
- Prior art keywords
- product
- soy protein
- protein product
- meat
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title description 13
- 108090000623 proteins and genes Proteins 0.000 claims description 46
- 102000004169 proteins and genes Human genes 0.000 claims description 46
- 108010073771 Soybean Proteins Proteins 0.000 claims description 45
- 235000013372 meat Nutrition 0.000 claims description 44
- 229940001941 soy protein Drugs 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 36
- 230000008569 process Effects 0.000 claims description 36
- 239000012267 brine Substances 0.000 claims description 31
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 31
- 239000000463 material Substances 0.000 claims description 16
- 238000002347 injection Methods 0.000 claims description 15
- 239000007924 injection Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 230000003292 diminished effect Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims 1
- 235000009685 Crataegus X maligna Nutrition 0.000 claims 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims 1
- 235000009486 Crataegus bullatus Nutrition 0.000 claims 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims 1
- 235000009682 Crataegus limnophila Nutrition 0.000 claims 1
- 235000004423 Crataegus monogyna Nutrition 0.000 claims 1
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 235000002313 Crataegus paludosa Nutrition 0.000 claims 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 86
- 235000018102 proteins Nutrition 0.000 description 45
- 239000000499 gel Substances 0.000 description 33
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000000203 mixture Substances 0.000 description 13
- 235000010469 Glycine max Nutrition 0.000 description 10
- 239000000725 suspension Substances 0.000 description 10
- 229940071440 soy protein isolate Drugs 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000015244 frankfurter Nutrition 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020991 processed meat Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920001202 Inulin Polymers 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 3
- 229940029339 inulin Drugs 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 239000012465 retentate Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 206010044565 Tremor Diseases 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 229940072107 ascorbate Drugs 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 150000002823 nitrates Chemical class 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- VXPLXMJHHKHSOA-UHFFFAOYSA-N propham Chemical compound CC(C)OC(=O)NC1=CC=CC=C1 VXPLXMJHHKHSOA-UHFFFAOYSA-N 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012134 supernatant fraction Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Processes therefor
- A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
-
- 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
- A23J3/16—Vegetable proteins from soybean
-
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US26289101P | 2001-01-16 | 2001-01-16 | |
| US60/262,891 | 2001-01-16 | ||
| PCT/US2002/001072 WO2002056701A2 (en) | 2001-01-16 | 2002-01-15 | Gelling vegetable protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2002243545A1 AU2002243545A1 (en) | 2003-02-13 |
| AU2002243545B2 true AU2002243545B2 (en) | 2005-09-08 |
Family
ID=22999513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002243545A Ceased AU2002243545B2 (en) | 2001-01-16 | 2002-01-15 | Gelling vegetable protein |
Country Status (10)
| Country | Link |
|---|---|
| US (2) | US6797288B2 (https=) |
| EP (1) | EP1408770A2 (https=) |
| JP (1) | JP2004521621A (https=) |
| CN (1) | CN100479675C (https=) |
| AU (1) | AU2002243545B2 (https=) |
| BR (1) | BR0206479A (https=) |
| CA (1) | CA2434472A1 (https=) |
| MX (1) | MXPA03006223A (https=) |
| RU (1) | RU2003122066A (https=) |
| WO (1) | WO2002056701A2 (https=) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6355295B1 (en) * | 2000-02-29 | 2002-03-12 | Protein Technologies International, Inc. | Soy functional food ingredient |
| US20040219281A1 (en) * | 2000-11-21 | 2004-11-04 | Cargill, Incorporated | Modified oilseed material |
| EP1343386A2 (en) * | 2000-11-21 | 2003-09-17 | Cargill, Inc. | Modified oilseed material |
| US7429399B2 (en) * | 2001-06-18 | 2008-09-30 | Solae, Llc | Modified oilseed material |
| US6630195B1 (en) | 2000-11-21 | 2003-10-07 | Cargill, Incorporated | Process for producing oilseed protein products |
| US20040161513A1 (en) * | 2000-11-30 | 2004-08-19 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy-containing meat and meat analog products |
| US6582746B2 (en) | 2001-02-28 | 2003-06-24 | Solae, Llp | Meat product |
| US20040037930A1 (en) * | 2002-08-20 | 2004-02-26 | Rhodia Inc. | Process and composition for treating PSE meat or meat with reduced functionalities |
| JP4473133B2 (ja) * | 2002-11-13 | 2010-06-02 | シーリアル、テクノロジーズ、ゲーエムベーハー | 映像ホログラムおよび映像ホログラム再生装置 |
| US20060024424A1 (en) * | 2002-12-09 | 2006-02-02 | Navpreet Singh | Composition of a soy protein material and process for making same |
| US20050220977A1 (en) | 2002-12-09 | 2005-10-06 | Navpreet Singh | Soy protein concentrate with high gel strength and the process for making the same |
| EP1617735B1 (en) * | 2003-04-23 | 2016-11-02 | Proteus Industries, Inc. | Low cholesterol, functional animal muscle protein composition and process |
| US7354616B2 (en) * | 2003-11-25 | 2008-04-08 | Solae, Llc | Modified oilseed material with a high gel strength |
| US20050220978A1 (en) * | 2004-03-31 | 2005-10-06 | Cargill, Incorporated | Dispersible protein composition |
| JP2007116961A (ja) * | 2005-10-27 | 2007-05-17 | Fuji Oil Co Ltd | ゲルの製造法及びこれを利用した食品 |
| EP1998631A2 (en) * | 2006-03-03 | 2008-12-10 | Specialty Protein Producers, Inc. | Plant-derived protein compositions |
| US20070207254A1 (en) * | 2006-03-03 | 2007-09-06 | Specialty Protein Producers, Inc. | Methods of separating fat from soy materials and compositions produced therefrom |
| AR059730A1 (es) | 2006-03-03 | 2008-04-23 | Specialty Protein Producers In | Metodos para separar la grasa de materiales de plantas distintas de soja y composiciones producidas con ellos |
| JP4785712B2 (ja) * | 2006-11-15 | 2011-10-05 | 株式会社日清製粉グループ本社 | 殺菌処理された食品の製造方法および包装食品の製造方法 |
| US20100291267A1 (en) | 2007-11-29 | 2010-11-18 | Monsanto Technology Llc | Meat products with increased levels of beneficial fatty acids |
| US20090176001A1 (en) * | 2007-12-21 | 2009-07-09 | E.I. Du Pont De Nemours And Company | Soy protein products having altered characteristics |
| CN101278710B (zh) * | 2008-05-19 | 2011-04-20 | 谢安国 | 一种专与方便面酱料配用的麦质仿生肉及其制备方法 |
| WO2011102379A1 (ja) * | 2010-02-22 | 2011-08-25 | 日清オイリオグループ株式会社 | 魚介類又は畜肉類収縮抑制用素材、加熱処理魚介類又は加熱処理畜肉類の製造方法 |
| RU2612151C1 (ru) * | 2016-05-05 | 2017-03-02 | Сергей Борисович Тришин | Способ получения соевого белкового изолята |
| CN111511217B (zh) | 2017-12-21 | 2023-09-05 | 联合利华知识产权控股有限公司 | 成形素食肉类产品 |
| EA202091434A1 (ru) | 2017-12-21 | 2020-09-04 | Юнилевер Н.В. | Вегетарианская колбаса |
| GB2577921A (en) * | 2018-10-10 | 2020-04-15 | The Meatless Farm Ltd | A foodstuff |
| BR112021007007A2 (pt) * | 2018-11-01 | 2021-07-13 | Société des Produits Nestlé S.A. | processo para a produção de um produto análogo de carne |
| BR112021020145A2 (pt) * | 2019-04-10 | 2021-12-14 | Institut National De Rech Pour Lagriculture Lalimentation Et Lenvironnement | Análogos de carne e dispositivos e métodos de extrusão de análogo de carne |
| FR3103683B1 (fr) * | 2019-11-29 | 2024-07-12 | Tereos Participations | Compositions alimentaires reduites en sucres |
| DE102020007888A1 (de) * | 2020-12-23 | 2022-06-23 | ETH Zürich | Geschäumtes, elastisches, protein-basiertes Produkt |
| CN114431284B (zh) * | 2022-02-28 | 2023-11-14 | 陕西科技大学 | 一种肌原纤维蛋白氧化稳定性及凝胶性能的提升方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4435438A (en) * | 1980-12-29 | 1984-03-06 | A. E. Staley Manufacturing Company | Soy isolate suitable for use in imitation cheese |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3897574A (en) | 1974-03-21 | 1975-07-29 | Central Soya Co | Purification of ethanol extractant in soy protein concentrate process |
| US4234620A (en) | 1978-12-26 | 1980-11-18 | A. E. Staley Manufacturing Company | Water-soluble vegetable protein aggregates |
| US4346122A (en) * | 1980-12-29 | 1982-08-24 | A. E. Staley Manufacturing Company | Low-viscosity, high-NSI, heat-gelling soy isolates |
| US4322344A (en) * | 1981-03-04 | 1982-03-30 | Chen Hsien Jer | Preparation of chemically phosphorylated soy proteins and the products therefrom |
| US4410554A (en) * | 1981-11-12 | 1983-10-18 | Central Soya Company, Inc. | Soy protein product and process |
| US4420425A (en) * | 1982-08-02 | 1983-12-13 | The Texas A&M University System | Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization |
| US4704289A (en) * | 1984-10-29 | 1987-11-03 | General Spice, Inc. | Process for the extraction of protein from soy flour |
| US5097017A (en) | 1989-12-20 | 1992-03-17 | Central Soya Company, Inc. | Process for making soy protein concentrate |
| US6355295B1 (en) * | 2000-02-29 | 2002-03-12 | Protein Technologies International, Inc. | Soy functional food ingredient |
| US6423364B1 (en) * | 2001-02-28 | 2002-07-23 | Protein Technologies International, Inc. | Functional food ingredient |
-
2002
- 2002-01-15 CN CNB028037472A patent/CN100479675C/zh not_active Expired - Fee Related
- 2002-01-15 BR BR0206479-0A patent/BR0206479A/pt not_active IP Right Cessation
- 2002-01-15 US US10/050,432 patent/US6797288B2/en not_active Expired - Fee Related
- 2002-01-15 JP JP2002557219A patent/JP2004521621A/ja active Pending
- 2002-01-15 AU AU2002243545A patent/AU2002243545B2/en not_active Ceased
- 2002-01-15 CA CA002434472A patent/CA2434472A1/en not_active Abandoned
- 2002-01-15 RU RU2003122066/13A patent/RU2003122066A/ru not_active Application Discontinuation
- 2002-01-15 EP EP02709037A patent/EP1408770A2/en not_active Withdrawn
- 2002-01-15 WO PCT/US2002/001072 patent/WO2002056701A2/en not_active Ceased
- 2002-01-15 MX MXPA03006223A patent/MXPA03006223A/es active IP Right Grant
-
2003
- 2003-06-16 US US10/462,335 patent/US7081257B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4435438A (en) * | 1980-12-29 | 1984-03-06 | A. E. Staley Manufacturing Company | Soy isolate suitable for use in imitation cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| US7081257B2 (en) | 2006-07-25 |
| US6797288B2 (en) | 2004-09-28 |
| RU2003122066A (ru) | 2005-02-27 |
| WO2002056701A2 (en) | 2002-07-25 |
| EP1408770A2 (en) | 2004-04-21 |
| JP2004521621A (ja) | 2004-07-22 |
| US20030232121A1 (en) | 2003-12-18 |
| MXPA03006223A (es) | 2004-10-15 |
| WO2002056701A3 (en) | 2004-02-26 |
| CN100479675C (zh) | 2009-04-22 |
| BR0206479A (pt) | 2004-03-23 |
| US20030045689A1 (en) | 2003-03-06 |
| CN1536965A (zh) | 2004-10-13 |
| CA2434472A1 (en) | 2002-07-25 |
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Owner name: SOLAE HOLDINGS LLC Free format text: FORMER APPLICANT(S): SOLAE, LLC |
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| FGA | Letters patent sealed or granted (standard patent) | ||
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