CH616057A5 - - Google Patents

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Publication number
CH616057A5
CH616057A5 CH112277A CH112277A CH616057A5 CH 616057 A5 CH616057 A5 CH 616057A5 CH 112277 A CH112277 A CH 112277A CH 112277 A CH112277 A CH 112277A CH 616057 A5 CH616057 A5 CH 616057A5
Authority
CH
Switzerland
Prior art keywords
grooves
food
meat
protein
pressure
Prior art date
Application number
CH112277A
Other languages
English (en)
French (fr)
Inventor
Willy Rufer
Robert Menzi
Original Assignee
Battelle Memorial Institute
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 Battelle Memorial Institute filed Critical Battelle Memorial Institute
Priority to CH112277A priority Critical patent/CH616057A5/fr
Priority to JP534278A priority patent/JPS5396352A/ja
Priority to BR7800519A priority patent/BR7800519A/pt
Priority to CA295,845A priority patent/CA1100349A/en
Priority to IT19752/78A priority patent/IT1093803B/it
Priority to DE19782804055 priority patent/DE2804055A1/de
Priority to LU78961A priority patent/LU78961A1/xx
Priority to NL7801055A priority patent/NL7801055A/xx
Priority to SE7801064A priority patent/SE7801064L/xx
Priority to FR7802566A priority patent/FR2378454A1/fr
Priority to BE184744A priority patent/BE863459A/xx
Priority to GB3689/78A priority patent/GB1545457A/en
Priority to ES466501A priority patent/ES466501A1/es
Priority to US06/100,460 priority patent/US4277513A/en
Publication of CH616057A5 publication Critical patent/CH616057A5/fr

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
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
CH112277A 1977-01-31 1977-01-31 CH616057A5 (es)

Priority Applications (14)

Application Number Priority Date Filing Date Title
CH112277A CH616057A5 (es) 1977-01-31 1977-01-31
JP534278A JPS5396352A (en) 1977-01-31 1978-01-23 Production of simulated meat food
BR7800519A BR7800519A (pt) 1977-01-31 1978-01-27 Genero alimenticio de estrutura fibrosa semelhante a da carne e processo de producao respectivo
CA295,845A CA1100349A (en) 1977-01-31 1978-01-27 Freeze texturising
IT19752/78A IT1093803B (it) 1977-01-31 1978-01-27 Procedimento di fabbricazione di un alimento a struttura fibrosa analoga a quella della carne
DE19782804055 DE2804055A1 (de) 1977-01-31 1978-01-27 Verfahren zum herstellen eines nahrungsmittels mit einer fleischaehnlichen faserstruktur
LU78961A LU78961A1 (fr) 1977-01-31 1978-01-30 Procede de fabrication d'un aliment a texture fibreuse analogue a celle de la viande
NL7801055A NL7801055A (nl) 1977-01-31 1978-01-30 Werkwijze voor het bereiden van een voedings- middel met vezelige textuur, analoog aan die van vlees.
SE7801064A SE7801064L (sv) 1977-01-31 1978-01-30 Forfarande for framstellning av en kottliknande livsmedelsprodukt
FR7802566A FR2378454A1 (fr) 1977-01-31 1978-01-30 Procede de fabrication d'un aliment a texture fibreuse analogue a celle de la viande
BE184744A BE863459A (fr) 1977-01-31 1978-01-30 Procede de fabrication d'un aliment a texture fibreuse analogue a celle de la viande
GB3689/78A GB1545457A (en) 1977-01-31 1978-01-30 Process for the manufacture of a foodstuff having a fibrous structure similar to that of meat
ES466501A ES466501A1 (es) 1977-01-31 1978-01-31 Procedimiento para la fabricacion de un alimento con texturafibrosa analoga a la de la carne
US06/100,460 US4277513A (en) 1977-01-31 1979-12-05 Process for the manufacture of a foodstuff having a fibrous structure similar to that of meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH112277A CH616057A5 (es) 1977-01-31 1977-01-31

Publications (1)

Publication Number Publication Date
CH616057A5 true CH616057A5 (es) 1980-03-14

Family

ID=4203002

Family Applications (1)

Application Number Title Priority Date Filing Date
CH112277A CH616057A5 (es) 1977-01-31 1977-01-31

Country Status (14)

Country Link
US (1) US4277513A (es)
JP (1) JPS5396352A (es)
BE (1) BE863459A (es)
BR (1) BR7800519A (es)
CA (1) CA1100349A (es)
CH (1) CH616057A5 (es)
DE (1) DE2804055A1 (es)
ES (1) ES466501A1 (es)
FR (1) FR2378454A1 (es)
GB (1) GB1545457A (es)
IT (1) IT1093803B (es)
LU (1) LU78961A1 (es)
NL (1) NL7801055A (es)
SE (1) SE7801064L (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH642828A5 (fr) * 1980-03-31 1984-05-15 Nestle Sa Procede de filage de proteines de poisson et fils obtenus.
US4559236A (en) * 1982-12-20 1985-12-17 Suzuhiro U.S.A., Inc. Method of preparing fabricated meat products
US4584204A (en) * 1983-01-03 1986-04-22 Taiyo Gyogyo Kabushiki Kaisha Method for preparing a shrimp-like fish meat product
ATE22526T1 (de) * 1983-06-18 1986-10-15 Yamasa Kamaboko Kk Krabbenfleisch aehnliches fischpastenprodukt.
DE3728155A1 (de) * 1986-12-03 1987-12-10 Inst Hochseefischerei Verfahren und anlage zur herstellung strukturierter erzeugnisse
US4994366A (en) * 1988-04-28 1991-02-19 Jac Creative Foods, Inc. Shrimp analog forming process
US5028445A (en) * 1988-04-28 1991-07-02 Jac Creative Foods, Inc. Process of forming simulated crustacean meat
US20050089623A1 (en) * 2001-10-03 2005-04-28 Fannon John E. Puffed protein based snack food
US20050220979A1 (en) * 2004-04-02 2005-10-06 Craig Baumer High soy protein nuggets and applications in food products
TWI308058B (en) * 2006-07-12 2009-04-01 Food Industry Res & Dev Inst Vegetarian meat and manufacture method thereof

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2682466A (en) * 1952-05-06 1954-06-29 Robert A Boyer High protein food product and process for its preparation
US2952542A (en) * 1957-03-14 1960-09-13 F P Res Ltd Protein compositions and process of producing the same
GB952204A (en) * 1960-07-29 1964-03-11 Unilever Ltd Meat products
GB1274848A (en) * 1968-08-05 1972-05-17 Unilever Ltd Shaping of foodstuffs
GB1379600A (en) * 1971-01-12 1975-01-02 Pedigree Petfoods Ltd Meat-like protein product
US3870808A (en) * 1971-03-16 1975-03-11 Ralston Purina Co Method of producing a meat simulating textured food product
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
FR2196756B1 (es) * 1972-08-24 1975-06-13 Unisabi Sa
US4001459A (en) * 1974-06-18 1977-01-04 General Foods Corporation Fibrous protein materials
US4021584A (en) * 1975-08-06 1977-05-03 General Foods Corporation Process for fibered meat analogs
US4018906A (en) * 1976-04-21 1977-04-19 Ralston Purina Company Method of aligning a protein slurry with a magnetic field to produce a protein food product
US4073962A (en) * 1976-06-01 1978-02-14 Ralston Purina Company Process for the production of a protein product

Also Published As

Publication number Publication date
IT7819752A0 (it) 1978-01-27
JPS5396352A (en) 1978-08-23
US4277513A (en) 1981-07-07
LU78961A1 (fr) 1978-09-28
DE2804055A1 (de) 1978-08-03
BR7800519A (pt) 1978-09-12
CA1100349A (en) 1981-05-05
IT1093803B (it) 1985-07-26
FR2378454A1 (fr) 1978-08-25
ES466501A1 (es) 1979-01-16
SE7801064L (sv) 1978-08-01
GB1545457A (en) 1979-05-10
NL7801055A (nl) 1978-08-02
BE863459A (fr) 1978-07-31

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