CA1072392A - Fibrous protein materials - Google Patents
Fibrous protein materialsInfo
- Publication number
- CA1072392A CA1072392A CA273,660A CA273660A CA1072392A CA 1072392 A CA1072392 A CA 1072392A CA 273660 A CA273660 A CA 273660A CA 1072392 A CA1072392 A CA 1072392A
- Authority
- CA
- Canada
- Prior art keywords
- protein
- water
- mixture
- fibers
- frozen
- 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.)
- Expired
Links
- 239000000463 material Substances 0.000 title claims abstract description 41
- 102000034240 fibrous proteins Human genes 0.000 title abstract description 5
- 108091005899 fibrous proteins Proteins 0.000 title abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 121
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 121
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000007710 freezing Methods 0.000 claims abstract description 36
- 230000008014 freezing Effects 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 239000013078 crystal Substances 0.000 claims abstract description 25
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 17
- 239000000243 solution Substances 0.000 claims abstract description 16
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 239000002195 soluble material Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 105
- 239000000835 fiber Substances 0.000 description 43
- 239000000047 product Substances 0.000 description 42
- 235000019441 ethanol Nutrition 0.000 description 31
- 235000010469 Glycine max Nutrition 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 9
- 239000008267 milk Substances 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 230000015572 biosynthetic process Effects 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 235000013322 soy milk Nutrition 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 230000001112 coagulating effect Effects 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 230000002829 reductive effect Effects 0.000 description 6
- 238000012546 transfer Methods 0.000 description 6
- 150000007513 acids Chemical class 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 238000009998 heat setting Methods 0.000 description 4
- 239000012460 protein solution Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000019625 fat content Nutrition 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010058846 Ovalbumin Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- -1 flavoring Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 102000034272 protein filaments Human genes 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- JZUFKLXOESDKRF-UHFFFAOYSA-N Chlorothiazide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC2=C1NCNS2(=O)=O JZUFKLXOESDKRF-UHFFFAOYSA-N 0.000 description 1
- 101100506443 Danio rerio helt gene Proteins 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 101100506445 Mus musculus Helt gene Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000009304 pastoral farming Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108091005974 protein filaments Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 108010027322 single cell proteins Proteins 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/674,193 US4087566A (en) | 1974-06-18 | 1976-04-06 | Fibrous protein materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1072392A true CA1072392A (en) | 1980-02-26 |
Family
ID=24705668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA273,660A Expired CA1072392A (en) | 1976-04-06 | 1977-03-10 | Fibrous protein materials |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS52122659A (enrdf_load_stackoverflow) |
| CA (1) | CA1072392A (enrdf_load_stackoverflow) |
| DE (1) | DE2713709A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2346983A1 (enrdf_load_stackoverflow) |
| GB (1) | GB1537173A (enrdf_load_stackoverflow) |
| MX (1) | MX4777E (enrdf_load_stackoverflow) |
| NL (1) | NL7703694A (enrdf_load_stackoverflow) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1072394A (en) * | 1976-06-16 | 1980-02-26 | General Foods Corporation | Fibrous protein materials |
| US4321280A (en) * | 1977-12-01 | 1982-03-23 | General Foods Corporation | Textured oil seed protein products |
| JPS58170452A (ja) * | 1982-03-30 | 1983-10-07 | Kazuo Hara | 剥離食品の製造方法 |
| DE19751204A1 (de) * | 1997-11-13 | 1999-06-24 | Wolfgang Mayer | Verfahren zur Herstellung eines Nahrungsmittels mit Pflanzenprotein, insbesondere mit Weizeneiweiß, sowie ein daraus hergestelltes Nahrungsmittel |
| US20150296834A1 (en) * | 2014-04-17 | 2015-10-22 | Savage River, Inc. dba Beyond Meat, Inc. | Plant based meat structured protein products |
| CN113056202A (zh) | 2018-09-20 | 2021-06-29 | 贝特尔肉制品公司 | 用于生产可食用的真菌菌丝体共混肉和肉类似物组合物的增强的好氧发酵方法 |
| US12274283B2 (en) | 2018-09-20 | 2025-04-15 | The Better Meat Co. | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| IL278052B (en) * | 2020-10-14 | 2022-06-01 | Redefine Meat Ltd | Meat substitute and method for its preparation |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3920853A (en) * | 1971-03-16 | 1975-11-18 | Ralston Purina Co | Protein food product |
| GB1402188A (en) * | 1972-12-14 | 1975-08-06 | British Steel Corp | Deformable sealing members |
| US4001459A (en) * | 1974-06-18 | 1977-01-04 | General Foods Corporation | Fibrous protein materials |
-
1977
- 1977-03-10 CA CA273,660A patent/CA1072392A/en not_active Expired
- 1977-03-17 GB GB11453/77A patent/GB1537173A/en not_active Expired
- 1977-03-28 MX MX775584U patent/MX4777E/es unknown
- 1977-03-28 DE DE19772713709 patent/DE2713709A1/de not_active Ceased
- 1977-03-29 FR FR7709369A patent/FR2346983A1/fr active Granted
- 1977-04-05 JP JP3895777A patent/JPS52122659A/ja active Granted
- 1977-04-05 NL NL7703694A patent/NL7703694A/xx not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| GB1537173A (en) | 1978-12-29 |
| DE2713709A1 (de) | 1977-10-27 |
| FR2346983B1 (enrdf_load_stackoverflow) | 1983-07-22 |
| MX4777E (es) | 1982-09-13 |
| JPS6210624B2 (enrdf_load_stackoverflow) | 1987-03-07 |
| JPS52122659A (en) | 1977-10-15 |
| NL7703694A (nl) | 1977-10-10 |
| FR2346983A1 (fr) | 1977-11-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4087566A (en) | Fibrous protein materials | |
| US3920853A (en) | Protein food product | |
| US4361588A (en) | Fabricated food products from textured protein particles | |
| CA1100348A (en) | Pliable vegetable protein products | |
| US3662672A (en) | Protein fiber forming | |
| CA1220072A (en) | Fibrous serum milk protein complexes | |
| CA1220071A (en) | Fibrous protein complexes | |
| CA1073733A (en) | Process for preparing a heat coagulable viscous protein product | |
| US3594192A (en) | Process for making soy protein more heat coagulable in combination with egg white and compositions containing same | |
| CA1072392A (en) | Fibrous protein materials | |
| US3772035A (en) | Method of making a simulated meat product | |
| US4239784A (en) | Method for preparing food products from a suspension of milk proteins with texturization | |
| US4117174A (en) | Method for producing tofu-like food | |
| US3932672A (en) | Gellable protein | |
| US4161546A (en) | Process for texturizing proteinaceous materials | |
| CA1072394A (en) | Fibrous protein materials | |
| CA1160892A (en) | Fabricated protein fibers | |
| KR810000443B1 (ko) | 섬유상 단백질체의 제조방법 | |
| KR800001609B1 (ko) | 섬유상 단백질체의 제조방법 | |
| NO127790B (enrdf_load_stackoverflow) | ||
| US4156028A (en) | Process for producing proteinic filaments of high nutritive value | |
| US4018906A (en) | Method of aligning a protein slurry with a magnetic field to produce a protein food product | |
| US3468669A (en) | Method of manufacturing a protein food product | |
| EP1685765B1 (en) | Dried food product comprising bonded fibrous fish meat and showing good shape retention properties and fibrous texture, and process for producing the same | |
| EP0031622A1 (en) | Meat analog binder composition and use thereof in making shaped protein food products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |