DE2211944A1 - - Google Patents
Info
- Publication number
- DE2211944A1 DE2211944A1 DE19722211944 DE2211944A DE2211944A1 DE 2211944 A1 DE2211944 A1 DE 2211944A1 DE 19722211944 DE19722211944 DE 19722211944 DE 2211944 A DE2211944 A DE 2211944A DE 2211944 A1 DE2211944 A1 DE 2211944A1
- Authority
- DE
- Germany
- Prior art keywords
- protein
- layers
- food
- slurry
- structured
- 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.)
- Granted
Links
- 108090000623 proteins and genes Proteins 0.000 claims description 236
- 102000004169 proteins and genes Human genes 0.000 claims description 236
- 239000002002 slurry Substances 0.000 claims description 70
- 235000013305 food Nutrition 0.000 claims description 57
- 238000007710 freezing Methods 0.000 claims description 36
- 230000008014 freezing Effects 0.000 claims description 36
- 239000013078 crystal Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 30
- 210000003205 muscle Anatomy 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229940001941 soy protein Drugs 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 209
- 239000010410 layer Substances 0.000 description 124
- 239000000047 product Substances 0.000 description 55
- 235000013372 meat Nutrition 0.000 description 42
- 238000003776 cleavage reaction Methods 0.000 description 18
- 230000007017 scission Effects 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 16
- 230000015572 biosynthetic process Effects 0.000 description 15
- 239000007787 solid Substances 0.000 description 15
- 239000007858 starting material Substances 0.000 description 15
- 235000015278 beef Nutrition 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- 239000003507 refrigerant Substances 0.000 description 12
- 229920006327 polystyrene foam Polymers 0.000 description 11
- 235000021120 animal protein Nutrition 0.000 description 10
- 230000002427 irreversible effect Effects 0.000 description 10
- 235000013330 chicken meat Nutrition 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 238000009413 insulation Methods 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 235000013594 poultry meat Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 210000000988 bone and bone Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000011159 matrix material Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 244000144977 poultry Species 0.000 description 5
- 239000010802 sludge Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010034203 Pectus Carinatum Diseases 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000011065 in-situ storage Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 229920001187 thermosetting polymer Polymers 0.000 description 3
- 235000014122 turkey meat Nutrition 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 2
- 240000000571 Nopalea cochenillifera Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 238000013022 venting Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000288147 Meleagris gallopavo Species 0.000 description 1
- 206010035148 Plague Diseases 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000021336 beef liver Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000009388 chemical precipitation Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- NBVXSUQYWXRMNV-UHFFFAOYSA-N fluoromethane Chemical compound FC NBVXSUQYWXRMNV-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000003446 ligand Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- -1 petroprotein Proteins 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US12473971A | 1971-03-16 | 1971-03-16 | |
| US12473971 | 1971-03-16 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2211944A1 true DE2211944A1 (enrdf_load_stackoverflow) | 1972-09-28 |
| DE2211944B2 DE2211944B2 (enrdf_load_stackoverflow) | 1975-07-10 |
| DE2211944C3 DE2211944C3 (de) | 1976-02-19 |
Family
ID=
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2802452A1 (de) * | 1977-01-25 | 1978-07-27 | Du Pont | Verfahren zur texturierung einer aus zellreihen bestehenden pilzmasse |
| DE3728155A1 (de) * | 1986-12-03 | 1987-12-10 | Inst Hochseefischerei | Verfahren und anlage zur herstellung strukturierter erzeugnisse |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2802452A1 (de) * | 1977-01-25 | 1978-07-27 | Du Pont | Verfahren zur texturierung einer aus zellreihen bestehenden pilzmasse |
| DE3728155A1 (de) * | 1986-12-03 | 1987-12-10 | Inst Hochseefischerei | Verfahren und anlage zur herstellung strukturierter erzeugnisse |
Also Published As
| Publication number | Publication date |
|---|---|
| IL38823A0 (en) | 1972-04-27 |
| ES400788A1 (es) | 1975-11-01 |
| IL38823A (en) | 1974-11-29 |
| BE780820A (fr) | 1972-09-18 |
| NL7203475A (enrdf_load_stackoverflow) | 1972-09-19 |
| AU4003772A (en) | 1973-09-20 |
| CA1009497A (en) | 1977-05-03 |
| JPS5144177B1 (enrdf_load_stackoverflow) | 1976-11-26 |
| FR2130282B1 (enrdf_load_stackoverflow) | 1978-03-03 |
| FR2130282A1 (en) | 1972-11-03 |
| IT1048978B (it) | 1980-12-20 |
| DE2211944B2 (enrdf_load_stackoverflow) | 1975-07-10 |
| AU466828B2 (en) | 1973-09-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| E77 | Valid patent as to the heymanns-index 1977 | ||
| 8339 | Ceased/non-payment of the annual fee |