CH558148A - Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande. - Google Patents

Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.

Info

Publication number
CH558148A
CH558148A CH1690972A CH1690972A CH558148A CH 558148 A CH558148 A CH 558148A CH 1690972 A CH1690972 A CH 1690972A CH 1690972 A CH1690972 A CH 1690972A CH 558148 A CH558148 A CH 558148A
Authority
CH
Switzerland
Prior art keywords
manufacturing
food product
meat flavor
expanded porous
porous food
Prior art date
Application number
CH1690972A
Other languages
English (en)
French (fr)
Original Assignee
Nestle Sa
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Priority to CH1690972A priority Critical patent/CH558148A/fr
Priority to DE2353126A priority patent/DE2353126C2/de
Priority to ZA738353*A priority patent/ZA738353B/xx
Priority to BE137224A priority patent/BE806699A/xx
Priority to IE1959/73A priority patent/IE38440B1/xx
Priority to CA184,669A priority patent/CA1000997A/en
Priority to GB5061573A priority patent/GB1421397A/en
Priority to AU62094/73A priority patent/AU480951B2/en
Priority to IT30919/73A priority patent/IT1001628B/it
Priority to SE7315060A priority patent/SE409406B/sv
Priority to FI3417/73A priority patent/FI56926C/fi
Priority to IL43588A priority patent/IL43588A/en
Priority to FR7339917A priority patent/FR2206912B1/fr
Priority to PH15214A priority patent/PH11226A/en
Priority to NL7315592A priority patent/NL7315592A/xx
Priority to CS7874A priority patent/CS174223B2/cs
Priority to DD174798A priority patent/DD109311A5/xx
Priority to LU68829A priority patent/LU68829A1/xx
Priority to YU2991/73A priority patent/YU34837B/xx
Priority to PL1973166642A priority patent/PL84651B1/pl
Priority to US417503A priority patent/US3930044A/en
Priority to ES420676A priority patent/ES420676A1/es
Priority to JP12981073A priority patent/JPS5542810B2/ja
Priority to AT972073A priority patent/AT335265B/de
Priority to DK626273A priority patent/DK146052C/da
Priority to SU1975832A priority patent/SU562172A3/ru
Priority to NO4439/73A priority patent/NO138643C/no
Priority to HUSO1101A priority patent/HU169131B/hu
Publication of CH558148A publication Critical patent/CH558148A/fr
Priority to MY235/76A priority patent/MY7600235A/xx
Priority to KE2942A priority patent/KE2942A/xx

Links

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
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Fodder In General (AREA)
  • Seasonings (AREA)
  • Cereal-Derived Products (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CH1690972A 1972-11-21 1972-11-21 Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande. CH558148A (fr)

Priority Applications (30)

Application Number Priority Date Filing Date Title
CH1690972A CH558148A (fr) 1972-11-21 1972-11-21 Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.
DE2353126A DE2353126C2 (de) 1972-11-21 1973-10-23 Verfahren zur Herstellung eines porösen expandierten Nahrungsmittelproduktes mit einem Fleischaroma
ZA738353*A ZA738353B (en) 1972-11-21 1973-10-29 Food product and process
BE137224A BE806699A (fr) 1972-11-21 1973-10-29 Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande
IE1959/73A IE38440B1 (en) 1972-11-21 1973-10-30 Food product and process
CA184,669A CA1000997A (en) 1972-11-21 1973-10-30 Food product and process
GB5061573A GB1421397A (en) 1972-11-21 1973-10-31 Food product process
AU62094/73A AU480951B2 (en) 1972-11-21 1973-11-01 In situ production of meat like flavor in expanded porous food product
IT30919/73A IT1001628B (it) 1972-11-21 1973-11-05 Procedimento per fabbricare un pro dotto alimentare poroso espanso avente un aroma di carne
SE7315060A SE409406B (sv) 1972-11-21 1973-11-06 Forfarande for framstellning av en poros expanderad fodoemnesprodukt med kottliknande smak
FI3417/73A FI56926C (fi) 1972-11-21 1973-11-06 Foerfarande foer framstaellning av en poroes expanderad livsmedelsprodukt med koettartad smak
IL43588A IL43588A (en) 1972-11-21 1973-11-07 Process for producing a porous expanded food product having a meat-like flavour and product obtained thereby
FR7339917A FR2206912B1 (en:Method) 1972-11-21 1973-11-09
PH15214A PH11226A (en) 1972-11-21 1973-11-12 Food product and process
NL7315592A NL7315592A (en:Method) 1972-11-21 1973-11-14
CS7874A CS174223B2 (en:Method) 1972-11-21 1973-11-16
DD174798A DD109311A5 (en:Method) 1972-11-21 1973-11-19
LU68829A LU68829A1 (en:Method) 1972-11-21 1973-11-19
JP12981073A JPS5542810B2 (en:Method) 1972-11-21 1973-11-20
PL1973166642A PL84651B1 (en:Method) 1972-11-21 1973-11-20
US417503A US3930044A (en) 1972-11-21 1973-11-20 In situ production of meat like flavor in expanded porous food product
ES420676A ES420676A1 (es) 1972-11-21 1973-11-20 Procedimiento para la fabricacion de un producto proteico alimenticio.
YU2991/73A YU34837B (en) 1972-11-21 1973-11-20 Process for producing an expanded, porous nutrient product possessing a meat flavour
AT972073A AT335265B (de) 1972-11-21 1973-11-20 Verfahren zur herstellung eines porosen expandierten nahrungsmittelproduktes mit einem fleischaroma
DK626273A DK146052C (da) 1972-11-21 1973-11-20 Fremgangsmaade til fremstilling af et dyrefoder med expanderet poroes struktur
SU1975832A SU562172A3 (ru) 1972-11-21 1973-11-20 Способ получени пористого пищевого продукта, имеющего аромат м са
NO4439/73A NO138643C (no) 1972-11-21 1973-11-20 Fremgangsmaate for aa fremstille et ekspandert, poroest naeringsmiddelprodukt med en kjoettlignende smak
HUSO1101A HU169131B (en:Method) 1972-11-21 1973-11-21
MY235/76A MY7600235A (en) 1972-11-21 1976-12-30 Food product and process
KE2942A KE2942A (en) 1972-11-21 1979-03-30 Food product and process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1690972A CH558148A (fr) 1972-11-21 1972-11-21 Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.

Publications (1)

Publication Number Publication Date
CH558148A true CH558148A (fr) 1975-01-31

Family

ID=4421260

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1690972A CH558148A (fr) 1972-11-21 1972-11-21 Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.

Country Status (29)

Country Link
US (1) US3930044A (en:Method)
JP (1) JPS5542810B2 (en:Method)
AT (1) AT335265B (en:Method)
BE (1) BE806699A (en:Method)
CA (1) CA1000997A (en:Method)
CH (1) CH558148A (en:Method)
CS (1) CS174223B2 (en:Method)
DD (1) DD109311A5 (en:Method)
DE (1) DE2353126C2 (en:Method)
DK (1) DK146052C (en:Method)
ES (1) ES420676A1 (en:Method)
FI (1) FI56926C (en:Method)
FR (1) FR2206912B1 (en:Method)
GB (1) GB1421397A (en:Method)
HU (1) HU169131B (en:Method)
IE (1) IE38440B1 (en:Method)
IL (1) IL43588A (en:Method)
IT (1) IT1001628B (en:Method)
KE (1) KE2942A (en:Method)
LU (1) LU68829A1 (en:Method)
MY (1) MY7600235A (en:Method)
NL (1) NL7315592A (en:Method)
NO (1) NO138643C (en:Method)
PH (1) PH11226A (en:Method)
PL (1) PL84651B1 (en:Method)
SE (1) SE409406B (en:Method)
SU (1) SU562172A3 (en:Method)
YU (1) YU34837B (en:Method)
ZA (1) ZA738353B (en:Method)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51121557A (en) * 1975-04-12 1976-10-23 Morinaga & Co Method of producing baked confection containing processed soybean product
JPS5241274A (en) * 1975-09-26 1977-03-30 Kikkoman Shoyu Co Ltd Method of improving quality of food and drink
US4161550A (en) * 1977-09-21 1979-07-17 The Procter & Gamble Company Meat aroma precursor composition
CH623730A5 (en:Method) * 1977-09-29 1981-06-30 Nestle Sa
JPS6344848A (ja) * 1985-11-25 1988-02-25 Ajinomoto Co Inc 高膨化食品の製造法
US5216945A (en) * 1987-04-06 1993-06-08 Nestec S.A. Apparatus for preparation of a flavoring agent
CH670743A5 (en:Method) * 1987-04-06 1989-07-14 Nestle Sa
ES2041304T3 (es) * 1987-12-07 1993-11-16 Quest International B.V. Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.
BRPI0715049B1 (pt) * 2006-08-04 2018-11-13 Firmenich & Cie novos furiltioalcanais úteis na insdústria de flavorizantes
ES2668553T3 (es) * 2007-06-04 2018-05-18 Nestec S.A. Composición al horno
WO2010037783A1 (en) 2008-10-03 2010-04-08 Dsm Ip Assets B.V. Process to make food or feed flavour with glutathione or cystein
JP5857303B2 (ja) * 2010-05-21 2016-02-10 不二製油株式会社 大豆蛋白組織化物の食感改善方法
JP5857302B2 (ja) * 2010-05-21 2016-02-10 不二製油株式会社 大豆蛋白組織化物の製造方法
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
WO2018109074A1 (en) 2016-12-16 2018-06-21 Nestec Sa Oligosaccharides for flavour generation
WO2019143859A1 (en) 2018-01-17 2019-07-25 The Hershey Company Formulations and methods of preparing products with meat-like texture with plant-based protein sources

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2934437A (en) * 1955-04-07 1960-04-26 Lever Brothers Ltd Flavoring substances and their preparation
NL6500543A (en:Method) * 1964-01-16 1965-07-19
US3394015A (en) * 1964-01-16 1968-07-23 Int Flavors & Fragrances Inc Product and process of reacting a proteinaceous substance with a sulfurcontaining compound to provide a meat-like flavor
US3480442A (en) * 1966-06-22 1969-11-25 Archer Daniels Midland Co Process for preparing a high protein snack
GB1379600A (en) * 1971-01-12 1975-01-02 Pedigree Petfoods Ltd Meat-like protein product
US3753729A (en) * 1972-02-10 1973-08-21 Cpc International Inc Method for preparing food snack compositions

Also Published As

Publication number Publication date
KE2942A (en) 1979-04-12
CS174223B2 (en:Method) 1977-03-31
NL7315592A (en:Method) 1974-05-24
FR2206912A1 (en:Method) 1974-06-14
IE38440L (en) 1974-05-21
CA1000997A (en) 1976-12-07
IT1001628B (it) 1976-04-30
GB1421397A (en) 1976-01-14
NO138643C (no) 1978-10-18
PH11226A (en) 1977-10-28
DE2353126A1 (de) 1974-05-30
IE38440B1 (en) 1978-03-15
HU169131B (en:Method) 1976-09-28
DE2353126C2 (de) 1986-06-26
IL43588A0 (en) 1974-03-14
AU6209473A (en) 1975-05-01
DK146052C (da) 1983-11-21
SE409406B (sv) 1979-08-20
ES420676A1 (es) 1976-04-16
MY7600235A (en) 1976-12-31
ZA738353B (en) 1974-10-30
FI56926B (fi) 1980-01-31
FI56926C (fi) 1980-05-12
IL43588A (en) 1976-08-31
PL84651B1 (en:Method) 1976-04-30
YU34837B (en) 1980-04-30
SU562172A3 (ru) 1977-06-15
JPS5542810B2 (en:Method) 1980-11-01
LU68829A1 (en:Method) 1974-06-21
DK146052B (da) 1983-06-20
YU299173A (en) 1979-10-31
FR2206912B1 (en:Method) 1977-09-09
BE806699A (fr) 1974-04-29
AT335265B (de) 1977-03-10
ATA972073A (de) 1976-06-15
DD109311A5 (en:Method) 1974-11-05
NO138643B (no) 1978-07-10
JPS4981564A (en:Method) 1974-08-06
US3930044A (en) 1975-12-30

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Legal Events

Date Code Title Description
PL Patent ceased