DE1692644A1 - Verfahren zur Behandlung von Proteinfasern - Google Patents
Verfahren zur Behandlung von ProteinfasernInfo
- Publication number
- DE1692644A1 DE1692644A1 DE19661692644 DE1692644A DE1692644A1 DE 1692644 A1 DE1692644 A1 DE 1692644A1 DE 19661692644 DE19661692644 DE 19661692644 DE 1692644 A DE1692644 A DE 1692644A DE 1692644 A1 DE1692644 A1 DE 1692644A1
- Authority
- DE
- Germany
- Prior art keywords
- product
- fat
- fibers
- roasted
- dried
- 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.)
- Pending
Links
- 239000000835 fiber Substances 0.000 title claims description 31
- 238000000034 method Methods 0.000 title claims description 26
- 102000004169 proteins and genes Human genes 0.000 title claims description 18
- 108090000623 proteins and genes Proteins 0.000 title claims description 18
- 235000019197 fats Nutrition 0.000 claims description 38
- 235000019871 vegetable fat Nutrition 0.000 claims description 9
- 239000003240 coconut oil Substances 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 103
- 239000003925 fat Substances 0.000 description 34
- 235000018102 proteins Nutrition 0.000 description 15
- 102000034240 fibrous proteins Human genes 0.000 description 11
- 108091005899 fibrous proteins Proteins 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 10
- 235000013622 meat product Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000011230 binding agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000779 smoke Substances 0.000 description 6
- 235000015241 bacon Nutrition 0.000 description 5
- 238000005470 impregnation Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 108010058846 Ovalbumin Proteins 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000975 dye Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23J3/225—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
- 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
-
- 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
- A23L27/27—Smoke flavours
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US45989565A | 1965-05-28 | 1965-05-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1692644A1 true DE1692644A1 (de) | 1971-07-22 |
Family
ID=23826563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19661692644 Pending DE1692644A1 (de) | 1965-05-28 | 1966-05-25 | Verfahren zur Behandlung von Proteinfasern |
Country Status (7)
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050175749A1 (en) * | 2004-02-06 | 2005-08-11 | Gruis David J. | Method for making turkey bacon |
| AU2022261088A1 (en) * | 2021-04-20 | 2023-11-02 | Impossible Foods Inc. | Non-animal-based whole-cut food products |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2705679A (en) * | 1949-11-15 | 1955-04-05 | Francis P Griffiths | Production of potato food products |
| US2730447A (en) * | 1953-02-02 | 1956-01-10 | Swift & Co | Method of manufacturing a high protein food product and the resulting product |
| US2813025A (en) * | 1954-05-14 | 1957-11-12 | Lever Brothers Ltd | Method of making protein food product and the resulting product |
| US2879163A (en) * | 1954-12-13 | 1959-03-24 | Lever Brothers Ltd | Method for preparing a meat-like product |
| US2952543A (en) * | 1958-08-26 | 1960-09-13 | Gen Foods Corp | Protein food product and process |
| US3093483A (en) * | 1961-08-10 | 1963-06-11 | Gen Foods Corp | Process for preparing a food product having a fibrous texture and the resulting product |
| US3157516A (en) * | 1962-05-18 | 1964-11-17 | Gen Mills Inc | Process of preparing a flavoring substance and the resulting product |
| US3320070A (en) * | 1963-05-27 | 1967-05-16 | Worthington Foods Inc | Vegetable base high protein food product |
-
1965
- 1965-05-28 US US459895A patent/US3488197A/en not_active Expired - Lifetime
-
1966
- 1966-05-02 GB GB19298/66A patent/GB1079625A/en not_active Expired
- 1966-05-12 BR BR179450/66A patent/BR6679450D0/pt unknown
- 1966-05-24 BE BE681523D patent/BE681523A/xx unknown
- 1966-05-25 DE DE19661692644 patent/DE1692644A1/de active Pending
- 1966-05-26 IT IT11816/66A patent/IT1003502B/it active
- 1966-05-26 NL NL6607279A patent/NL6607279A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| US3488197A (en) | 1970-01-06 |
| IT1003502B (it) | 1976-06-10 |
| NL6607279A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1966-11-29 |
| GB1079625A (en) | 1967-08-16 |
| BR6679450D0 (pt) | 1973-09-11 |
| BE681523A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1966-11-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2256008B2 (de) | Nahrungsmittelzubereitung und Verfahren zu deren Herstellung | |
| DE2918258A1 (de) | Nahrungsmittelhuelle und verfahren zu ihrer herstellung | |
| DE2902754A1 (de) | Nahrungsmittelhuelle und verfahren zu ihrer herstellung | |
| DE2416135A1 (de) | Karamelhaltige kollagen-wursthuelle, verfahren und geraeucherte wurst | |
| DE2443101A1 (de) | Verfahren und vorrichtung zur herstellung von simulierten fleischprodukten | |
| DE1517033B2 (de) | Verfahren zur Herstellung eines fleischähnlichen Nahrungsmittels | |
| DE2421343A1 (de) | Verfahren zur herstellung von nahrungsmitteln auf proteinbasis | |
| DE2353126A1 (de) | Verfahren zur herstellung eines poroesen expandierten nahrungsmittels mit einem fleischaroma | |
| DE2757098A1 (de) | Verbessertes speckartiges nahrungsmittel und verfahren zu seiner herstellung | |
| EP0362384A1 (de) | Verfahren zur herstellung von konserven aus räucherfischen | |
| DE1767060B2 (de) | Verfahren zum Konservieren von zerkleinerten Fleisch- oder Fischprodukten | |
| DE2412111A1 (de) | Verfahren zur herstellung eines fleischersatzprodukts | |
| DE2125701A1 (de) | Verfahren zur Herstellung von fasrigen Nahrungsmittelprodukten | |
| DE2415354C2 (de) | Verfahren zur Herstellung von getrocknetem Rindfleisch | |
| DE2819157A1 (de) | Proteinprodukt und verfahren sowie mittel zu dessen herstellung | |
| DE3048156A1 (de) | Lebensmittelprodukt auf der basis von proteinfasern | |
| DE2710862B2 (de) | Formbare Kollagenmassen und Verfahren zu ihrer Herstellung sowie deren Verwendung | |
| DE1692644A1 (de) | Verfahren zur Behandlung von Proteinfasern | |
| DE2315890A1 (de) | Verfahren zur aufbereitung und verarbeitung von kokosfleisch und kokosnahrungsmittel | |
| DE883997C (de) | Verfahren zur Herstellung von kuenstlichem Fleisch | |
| DE2537733A1 (de) | Verfahren zur herstellung eines fleischartigen materials | |
| DE2122369C3 (de) | Verfahren zur Herstellung eines Nahrungsmittels mit weicher, trockener Textur und von fleischähnlicher Beschaffenheit | |
| WO2022241500A1 (de) | Verfahren zur herstellung eines schichtförmigen vegetarischen oder veganen lebensmittels bzw. fleischersatzprodukts | |
| DE69428461T2 (de) | Verfahren zur herstellung von getrockneten fischsnacks und die hergestellte fischsnacks | |
| DE2600229C2 (de) | Verfahren zur Herstellung eines Nahrungsmittels auf der Basis von pflanzlichen Proteinen |