CA1106220A - Method for producing protein jellies from fishes and crustaceans - Google Patents
Method for producing protein jellies from fishes and crustaceansInfo
- Publication number
- CA1106220A CA1106220A CA291,568A CA291568A CA1106220A CA 1106220 A CA1106220 A CA 1106220A CA 291568 A CA291568 A CA 291568A CA 1106220 A CA1106220 A CA 1106220A
- Authority
- CA
- Canada
- Prior art keywords
- protein
- fishes
- weight
- crustaceans
- jellies
- 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
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 40
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 40
- 241000238424 Crustacea Species 0.000 title claims abstract description 11
- 235000015110 jellies Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 150000002632 lipids Chemical class 0.000 claims abstract description 4
- 241001465754 Metazoa Species 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 26
- 239000005018 casein Substances 0.000 description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
- 235000021240 caseins Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000007900 aqueous suspension Substances 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229940077731 carbohydrate nutrients Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229940070376 protein Drugs 0.000 description 2
- 239000000376 reactant Substances 0.000 description 2
- GRYSXUXXBDSYRT-WOUKDFQISA-N (2r,3r,4r,5r)-2-(hydroxymethyl)-4-methoxy-5-[6-(methylamino)purin-9-yl]oxolan-3-ol Chemical compound C1=NC=2C(NC)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1OC GRYSXUXXBDSYRT-WOUKDFQISA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- HCTVWSOKIJULET-LQDWTQKMSA-M phenoxymethylpenicillin potassium Chemical compound [K+].N([C@H]1[C@H]2SC([C@@H](N2C1=O)C([O-])=O)(C)C)C(=O)COC1=CC=CC=C1 HCTVWSOKIJULET-LQDWTQKMSA-M 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010257 thawing Methods 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
-
- 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
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/802—Simulated animal flesh
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)
- Peptides Or Proteins (AREA)
- Fish Paste Products (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU2423838 | 1976-11-23 | ||
| SU2423838 | 1976-11-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1106220A true CA1106220A (en) | 1981-08-04 |
Family
ID=20684252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA291,568A Expired CA1106220A (en) | 1976-11-23 | 1977-11-23 | Method for producing protein jellies from fishes and crustaceans |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US4167590A (Direct) |
| JP (1) | JPS5391964A (Direct) |
| CA (1) | CA1106220A (Direct) |
| FR (1) | FR2371153A1 (Direct) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4423083A (en) * | 1980-04-04 | 1983-12-27 | General Foods Corp. | Fabricated protein fiber bundles |
| WO1982002819A1 (en) * | 1981-02-16 | 1982-09-02 | Hansen Bent Schiott | A food product on the basis of fish flesh and a process for the preparation thereof |
| US4584204A (en) * | 1983-01-03 | 1986-04-22 | Taiyo Gyogyo Kabushiki Kaisha | Method for preparing a shrimp-like fish meat product |
| FR2768308B1 (fr) * | 1997-09-15 | 1999-12-03 | Pecheries Basques | Procede de fabrication d'un gel proteique |
| CN115152980A (zh) * | 2022-07-29 | 2022-10-11 | 陕西科技大学 | 一种肉蛋白果冻及其制备方法 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3801713A (en) * | 1970-04-24 | 1974-04-02 | V Tolstoguzov | Method of producing protein-containing lamellar structure meat substitute |
| IL38823A (en) * | 1971-03-16 | 1974-11-29 | Ralston Purina Co | Protein food product |
| US3920853A (en) * | 1971-03-16 | 1975-11-18 | Ralston Purina Co | Protein food product |
| US3922372A (en) * | 1971-04-22 | 1975-11-25 | Mitsubishi Corp | Process for the production of fish flour having gel-forming ability |
| DE2210776A1 (de) * | 1972-03-07 | 1973-09-13 | Bosch Gmbh Robert | Steuerventil |
| JPS4899353A (Direct) * | 1972-04-01 | 1973-12-15 | ||
| SE378742B (Direct) * | 1972-09-08 | 1975-09-15 | Svenska Inst Konservering | |
| US4001459A (en) * | 1974-06-18 | 1977-01-04 | General Foods Corporation | Fibrous protein materials |
| US3993794A (en) * | 1976-01-15 | 1976-11-23 | The United States Of America As Represented By The Secretary Of Agriculture | Method for texturizing proteins |
-
1977
- 1977-11-22 FR FR7735058A patent/FR2371153A1/fr active Granted
- 1977-11-23 CA CA291,568A patent/CA1106220A/en not_active Expired
- 1977-11-23 US US05/854,236 patent/US4167590A/en not_active Expired - Lifetime
- 1977-11-24 JP JP14106177A patent/JPS5391964A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5391964A (en) | 1978-08-12 |
| FR2371153B1 (Direct) | 1979-07-13 |
| US4167590A (en) | 1979-09-11 |
| FR2371153A1 (fr) | 1978-06-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |