DE2245431A1 - Verfahren zur herstellung eines kuenstlichen fleischproduktes - Google Patents
Verfahren zur herstellung eines kuenstlichen fleischproduktesInfo
- Publication number
- DE2245431A1 DE2245431A1 DE2245431A DE2245431A DE2245431A1 DE 2245431 A1 DE2245431 A1 DE 2245431A1 DE 2245431 A DE2245431 A DE 2245431A DE 2245431 A DE2245431 A DE 2245431A DE 2245431 A1 DE2245431 A1 DE 2245431A1
- Authority
- DE
- Germany
- Prior art keywords
- product
- extrudate
- pressure
- protein
- water
- 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
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Formation And Processing Of Food Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US18012071A | 1971-09-13 | 1971-09-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2245431A1 true DE2245431A1 (de) | 1973-04-26 |
Family
ID=22659267
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE2245431A Pending DE2245431A1 (de) | 1971-09-13 | 1972-09-13 | Verfahren zur herstellung eines kuenstlichen fleischproduktes |
Country Status (8)
Country | Link |
---|---|
JP (1) | JPS5112697B2 (es) |
AR (1) | AR197965A1 (es) |
AU (1) | AU438746B2 (es) |
BE (1) | BE788680A (es) |
DE (1) | DE2245431A1 (es) |
FR (1) | FR2152677A1 (es) |
GB (1) | GB1361735A (es) |
NL (1) | NL7212437A (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1157332B (it) * | 1982-11-03 | 1987-02-11 | Aldo Ferrero | Procedimento per ottenere proteine di soia leggere croccanti di gradevole sapore anche se successivamente ridotte in farina e prodotto cosi' ottenuto |
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 |
FI130756B1 (fi) | 2021-01-20 | 2024-02-27 | Valio Oy | Lihaa korvaava elintarviketuote ja menetelmä sen valmistamiseksi |
-
0
- BE BE788680D patent/BE788680A/xx unknown
-
1972
- 1972-09-04 GB GB4098972A patent/GB1361735A/en not_active Expired
- 1972-09-06 FR FR7231603A patent/FR2152677A1/fr not_active Withdrawn
- 1972-09-12 AR AR244029A patent/AR197965A1/es active
- 1972-09-12 JP JP47091634A patent/JPS5112697B2/ja not_active Expired
- 1972-09-13 AU AU46625/72A patent/AU438746B2/en not_active Expired
- 1972-09-13 DE DE2245431A patent/DE2245431A1/de active Pending
- 1972-09-13 NL NL7212437A patent/NL7212437A/xx unknown
Also Published As
Publication number | Publication date |
---|---|
BE788680A (fr) | 1973-03-12 |
JPS5112697B2 (es) | 1976-04-21 |
NL7212437A (es) | 1973-03-15 |
JPS4836365A (es) | 1973-05-29 |
GB1361735A (en) | 1974-07-30 |
AU4662572A (en) | 1973-08-16 |
AU438746B2 (en) | 1973-08-16 |
AR197965A1 (es) | 1974-05-24 |
FR2152677A1 (es) | 1973-04-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE2822658C2 (de) | Aufblähbare Masse aus Tierteilen und Verfahren zu deren Herstellung | |
DE2346830C3 (de) | Verfahren zur Herstellung eines weichen, expandierten, fetthaltigen Stu be ntierf utters | |
DE2532309C3 (de) | Fleischersatzprodukt und Verfahren zu seiner Herstellung | |
DE2549391B2 (de) | In Wasser schnell lösliche Bouillons, entwässerte Sollen, Frucht- oder Gemüseextrakte oder Aromaträger auf der Basis von Dextrin sowie Verfahren zur Herstellung derselben | |
DE2349566C2 (de) | Verfahren zur Herstellung von fleischartigen Faserprodukten | |
DE2431618A1 (de) | Zerteilte, frei fliessende gewuerz- bzw. geschmacksmasse, sowie verfahren zu deren herstellung | |
US3978244A (en) | Puffed proteinaceous food products and methods of producing same | |
US3978236A (en) | Process for producing puffed proteinaceous food products | |
US3940495A (en) | Protein product and method for forming same | |
CH621689A5 (en) | Process for producing a semi-manufactured product of a food product and conversion of the semi-manufactured product into a food product | |
DE1692754C2 (de) | Verfahren zum Herstellen eines Proteinnahrungsmittels | |
US3917876A (en) | Process for production of a simulated meat product | |
DE2408203A1 (de) | Verfahren zur herstellung eines simulierten fleischproduktes | |
EP3782476A1 (de) | Verfahren zur herstellung von proteinhaltigen lebensmitteln | |
DE1254446B (de) | Verfahren zur Herstellung eines Kartoffelprodukts | |
DE3036775C2 (es) | ||
US3925566A (en) | Simulated meat product | |
DE2421343A1 (de) | Verfahren zur herstellung von nahrungsmitteln auf proteinbasis | |
DE2163371B2 (de) | Verfahren zur Herstellung eines weichen, trockenen, mit einem Gefüge versehenen, porösen, ausgedehnten Futters | |
DE2245431A1 (de) | Verfahren zur herstellung eines kuenstlichen fleischproduktes | |
DE3711840C2 (es) | ||
DE2205496B2 (de) | Verfahren zur herstellung eines protein-nahrungs- oder futtermittels | |
DE2122369C3 (de) | Verfahren zur Herstellung eines Nahrungsmittels mit weicher, trockener Textur und von fleischähnlicher Beschaffenheit | |
DE2329091C3 (de) | Verfahren zur Herstellung fadenförmiger Proteinfasern | |
DE2604917B1 (de) | Verfahren zur Herstellung eines hochvoluminoesen,porigen Ausgangsmaterials fuer Futter- und Nahrungsmittelzwecke |