DE2541005A1 - Geformtes strukturiertes eiweissnahrungsmittel - Google Patents
Geformtes strukturiertes eiweissnahrungsmittelInfo
- Publication number
- DE2541005A1 DE2541005A1 DE19752541005 DE2541005A DE2541005A1 DE 2541005 A1 DE2541005 A1 DE 2541005A1 DE 19752541005 DE19752541005 DE 19752541005 DE 2541005 A DE2541005 A DE 2541005A DE 2541005 A1 DE2541005 A1 DE 2541005A1
- Authority
- DE
- Germany
- Prior art keywords
- protein
- structured
- binder
- soybean
- particulate
- 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.)
- Withdrawn
Links
- 102000004169 proteins and genes Human genes 0.000 title claims description 106
- 108090000623 proteins and genes Proteins 0.000 title claims description 106
- 235000013305 food Nutrition 0.000 title claims description 31
- 235000018102 proteins Nutrition 0.000 claims description 105
- 239000011230 binding agent Substances 0.000 claims description 66
- 108010073771 Soybean Proteins Proteins 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 38
- 235000019710 soybean protein Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 29
- 239000002245 particle Substances 0.000 claims description 23
- 102000002322 Egg Proteins Human genes 0.000 claims description 18
- 108010000912 Egg Proteins Proteins 0.000 claims description 18
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 12
- 229920001187 thermosetting polymer Polymers 0.000 claims description 8
- 238000013007 heat curing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011236 particulate material Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 37
- 239000000203 mixture Substances 0.000 description 27
- 235000013372 meat Nutrition 0.000 description 22
- 235000014103 egg white Nutrition 0.000 description 18
- 210000000969 egg white Anatomy 0.000 description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 17
- 239000000835 fiber Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000015220 hamburgers Nutrition 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 11
- 235000019764 Soybean Meal Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 239000004455 soybean meal Substances 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 8
- 230000001055 chewing effect Effects 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000000164 protein isolation Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- -1 Color Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000975 dye Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M potassium chloride Inorganic materials [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000001427 coherent effect Effects 0.000 description 2
- 238000000748 compression moulding Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000015255 meat loaf Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- LWTMKKHIMCMQTO-UHFFFAOYSA-N 3-dodecoxypropane-1,2-diol;sulfuric acid Chemical compound OS(O)(=O)=O.CCCCCCCCCCCCOCC(O)CO LWTMKKHIMCMQTO-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- FADKMVWORSHBKJ-UHFFFAOYSA-N Glyceryl lactopalmitate Chemical compound COC1=CC=CC(OC)=C1C(S1)=NN2C1=NN=C2C1=CC(C=2C=CC=CC=2)=NN1 FADKMVWORSHBKJ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical class OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 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
- ZPVGIKNDGJGLCO-VGAMQAOUSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZPVGIKNDGJGLCO-VGAMQAOUSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 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
- 150000001768 cations Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000015223 cooked beef Nutrition 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
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920000056 polyoxyethylene ether Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000011476 stock cubes Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 239000004758 synthetic textile Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000021119 whey protein Nutrition 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
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/506,078 US3953611A (en) | 1974-09-16 | 1974-09-16 | Shaped textured protein food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2541005A1 true DE2541005A1 (de) | 1976-03-25 |
Family
ID=24013082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19752541005 Withdrawn DE2541005A1 (de) | 1974-09-16 | 1975-09-13 | Geformtes strukturiertes eiweissnahrungsmittel |
Country Status (7)
| Country | Link |
|---|---|
| US (2) | US3953611A (enExample) |
| JP (1) | JPS5176455A (enExample) |
| CA (1) | CA1059818A (enExample) |
| DE (1) | DE2541005A1 (enExample) |
| FR (1) | FR2284287A1 (enExample) |
| GB (1) | GB1516733A (enExample) |
| IT (1) | IT1046975B (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2541005A1 (de) | 1974-09-16 | 1976-03-25 | Procter & Gamble | Geformtes strukturiertes eiweissnahrungsmittel |
Families Citing this family (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4188399A (en) * | 1974-12-23 | 1980-02-12 | Miles Laboratories, Inc. | Process for preparing a heat coagulable viscous protein |
| GB1539725A (en) * | 1974-12-23 | 1979-01-31 | Unilever Ltd | Fibres containing soy protein |
| IT1066109B (it) * | 1975-08-18 | 1985-03-04 | Procter & Gamble | Procedimento per produrre un prodotto analogo alla carne |
| NL7810505A (nl) * | 1978-10-20 | 1980-04-22 | Unilever Nv | Werkwijze ter bereiding van een voedingsmiddel met een vezelachtige struktuur, op basis van plantaardig eiwit. |
| IT1131120B (it) * | 1980-05-02 | 1986-06-18 | Dong Chen | Dispositivo ornamentale automatico |
| US4370267A (en) * | 1981-08-10 | 1983-01-25 | A. E. Staley Manufacturing Company | Fractionation and isolation of 7S and 11S protein from isoelectrically precipitated vegetable protein mixtures |
| EP0094112A1 (en) * | 1982-04-22 | 1983-11-16 | The Procter & Gamble Company | Meat analog products having texture diversity |
| US4537783A (en) * | 1983-04-20 | 1985-08-27 | The Procter & Gamble Company | Control of particle size distribution during continuous heat-setting of meat analog |
| US4539212A (en) * | 1983-06-03 | 1985-09-03 | The Procter & Gamble Company | Sterilization and stabilization process for meat analog products |
| US4784867A (en) * | 1983-10-11 | 1988-11-15 | Nabisco Brands, Inc. | Process for preparing food product with food binder composition |
| US4537788A (en) * | 1984-02-13 | 1985-08-27 | Kansas State University Research Foundation | Egg jerky product and method of preparation |
| US4562082A (en) * | 1984-03-15 | 1985-12-31 | General Foods Corporation | Extruded shrimp analog formed from vegetable protein and starch complex |
| US4615899A (en) * | 1984-12-10 | 1986-10-07 | The Procter & Gamble Co. | Sauce containing acidified textured protein |
| IT1177384B (it) * | 1984-12-12 | 1987-08-26 | Boeehringer Biochemia Robin Sp | Prodotti dietetici granulari a base di amminoacidi e procedimento per la loro preparazione |
| US4859280A (en) * | 1986-12-01 | 1989-08-22 | Harris Corporation | Method of etching silicon by enhancing silicon etching capability of alkali hydroxide through the addition of positive valence impurity ions |
| GB8709993D0 (en) * | 1987-04-28 | 1987-06-03 | Sun Valley Poultry | Food products |
| US5225233A (en) * | 1990-05-08 | 1993-07-06 | Otsuka Foods Co., Ltd. | Process for the production of food materials |
| US5300312A (en) * | 1991-07-19 | 1994-04-05 | Texas A&M University | A method of preparing ready-to-eat intermediate moisture foodstuffs |
| EP0642743A1 (fr) * | 1993-09-10 | 1995-03-15 | Societe Des Produits Nestle S.A. | Produit alimentaire en poudre et procédé de préparation |
| GB9509015D0 (en) * | 1995-05-03 | 1995-06-21 | Dalgety Plc | Textured proteins |
| US6171640B1 (en) * | 1997-04-04 | 2001-01-09 | Monsanto Company | High beta-conglycinin products and their use |
| CA2284668C (en) * | 1997-04-04 | 2008-01-29 | Neal A. Bringe | High beta-conglycinin products and their use |
| AU2001257274A1 (en) * | 2000-04-26 | 2001-11-07 | Genencor International, Inc. | A method of treating soy proteins and a soy protein product produced by this method |
| US20050255210A1 (en) * | 2002-04-02 | 2005-11-17 | Toshimitsu Baba | Shaped food containing soybean 7s protein and process for producing the same |
| US6815000B2 (en) * | 2003-01-29 | 2004-11-09 | David L. Kesler | Jerky product and method of producing the same |
| US20050008760A1 (en) * | 2003-01-29 | 2005-01-13 | Kesler David L. | Jerky product and method of producing the same |
| US20040253363A1 (en) * | 2003-06-03 | 2004-12-16 | Yasuyuki Nakano | Meat-like food materials and meat-like food products produced utilizing the same |
| US7713571B2 (en) * | 2004-03-15 | 2010-05-11 | Michael Foods, Inc. | Egg nuggets |
| US20050202151A1 (en) * | 2004-03-15 | 2005-09-15 | Land O'lakes, Inc. | Method of preparing egg nuggets |
| JP2008517609A (ja) * | 2004-11-01 | 2008-05-29 | ユニリーバー・ナームローゼ・ベンノートシヤープ | 食品および冷凍もしくは冷蔵された半加工食品を含むパックの調製方法 |
| US20070224335A1 (en) * | 2006-03-22 | 2007-09-27 | Shaowen Wu | Stable soy protein beverage composition |
| WO2006102382A2 (en) * | 2005-03-22 | 2006-09-28 | Solae, Llc | A stable soy protein beverage composition |
| US20070292594A1 (en) * | 2006-06-19 | 2007-12-20 | Sergeant's Pet Care Products Inc. | Plant material pet treat |
| JP2010507379A (ja) * | 2006-10-23 | 2010-03-11 | ソーファイン・フーズ・ビーブイ | 植物性食品を調製するための方法およびそれにより得られた植物性食品 |
| US20120207904A1 (en) * | 2009-10-31 | 2012-08-16 | Twombly Wesley W | Gluten Free Structured Protein Product |
| JP5903759B2 (ja) * | 2010-09-30 | 2016-04-13 | 味の素株式会社 | 肉様食品の製造法 |
| US20120251686A1 (en) * | 2011-03-29 | 2012-10-04 | Geoffrey Margolis | Plant-based food product, composition, and methods |
| CN114096160A (zh) * | 2019-08-26 | 2022-02-25 | 雀巢产品有限公司 | 包含水合质构化植物蛋白的仿肉产品 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT293843B (de) * | 1968-10-22 | 1971-10-25 | Vaessen Schoemaker Holding Bv | Verfahren zur Herstellung eines Grundstoffes für künstliche Speckplatten |
| DE2541005A1 (de) | 1974-09-16 | 1976-03-25 | Procter & Gamble | Geformtes strukturiertes eiweissnahrungsmittel |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1261877A (fr) * | 1958-03-14 | 1961-05-26 | F P Res Ltd | Composition de protéines et procédé de fabrication |
| US3343963A (en) * | 1965-03-12 | 1967-09-26 | Gen Mills Inc | Impregnating edible protein fibers with three component binder and product |
| US3594192A (en) * | 1967-11-29 | 1971-07-20 | Gen Mills Inc | Process for making soy protein more heat coagulable in combination with egg white and compositions containing same |
| US3662672A (en) * | 1969-05-19 | 1972-05-16 | Ralston Purina Co | Protein fiber forming |
| US4188399A (en) | 1974-12-23 | 1980-02-12 | Miles Laboratories, Inc. | Process for preparing a heat coagulable viscous protein |
-
1974
- 1974-09-16 US US05/506,078 patent/US3953611A/en not_active Expired - Lifetime
-
1975
- 1975-08-28 CA CA234,401A patent/CA1059818A/en not_active Expired
- 1975-09-13 DE DE19752541005 patent/DE2541005A1/de not_active Withdrawn
- 1975-09-15 IT IT51336/75A patent/IT1046975B/it active
- 1975-09-15 GB GB37754/75A patent/GB1516733A/en not_active Expired
- 1975-09-15 FR FR7528250A patent/FR2284287A1/fr active Granted
- 1975-09-16 JP JP50110997A patent/JPS5176455A/ja active Pending
- 1975-12-08 US US05/638,873 patent/US4061784A/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT293843B (de) * | 1968-10-22 | 1971-10-25 | Vaessen Schoemaker Holding Bv | Verfahren zur Herstellung eines Grundstoffes für künstliche Speckplatten |
| DE2541005A1 (de) | 1974-09-16 | 1976-03-25 | Procter & Gamble | Geformtes strukturiertes eiweissnahrungsmittel |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2541005A1 (de) | 1974-09-16 | 1976-03-25 | Procter & Gamble | Geformtes strukturiertes eiweissnahrungsmittel |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2284287A1 (fr) | 1976-04-09 |
| GB1516733A (en) | 1978-07-05 |
| US4061784A (en) | 1977-12-06 |
| CA1059818A (en) | 1979-08-07 |
| JPS5176455A (enExample) | 1976-07-02 |
| US3953611A (en) | 1976-04-27 |
| IT1046975B (it) | 1980-09-10 |
| FR2284287B1 (enExample) | 1978-11-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2541005A1 (de) | Geformtes strukturiertes eiweissnahrungsmittel | |
| DE2148596C2 (de) | Verfahren zur Herstellung eines fleischartigen Proteinproduktes | |
| DE1492986C2 (de) | Verfahren zur Herstellung von Proteinnahrungsmitteln mit Fleischcharakter | |
| DE60034895T3 (de) | Verfahren zum Erzeugen eines Fleischemulsionsproducts | |
| DE2256008C3 (de) | Nahrungsmittelzubereitung und Verfahren zu deren Herstellung | |
| DE2162651C2 (de) | Fleischähnliche Erzeugnisse und Verfahren zu ihrer Herstellung | |
| DE69312990T2 (de) | Ölhaltige Matrix-Materialien in essbaren Protein-Zusammensetzungen | |
| DE3882344T2 (de) | Nahrungsmittel. | |
| DE2532309B2 (de) | Fleischersatzprodukt und Verfahren zu seiner Herstellung | |
| DE2320782A1 (de) | Verfahren zur herstellung fleischartiger produkte | |
| DE2523316A1 (de) | Eiweisshaltiges nahrungsmittel | |
| DE2349566A1 (de) | Verfahren zur herstellung fleischaehnlicher produkte | |
| DE2741406C3 (de) | Verfahren zur Herstellung eines strukturierten Proteinkonzentrats | |
| US4052517A (en) | Shaped textured protein food product | |
| DE2356438A1 (de) | Verfahren zur herstellung von nahrungsmitteln auf proteinbasis | |
| CH625942A5 (enExample) | ||
| DE2636958A1 (de) | Verfahren zur herstllung fleischartiger produkte | |
| DE2819157A1 (de) | Proteinprodukt und verfahren sowie mittel zu dessen herstellung | |
| DE2537733A1 (de) | Verfahren zur herstellung eines fleischartigen materials | |
| DE2260828A1 (de) | Expandiertes proteinprodukt und verfahren zu dessen herstellung | |
| DE2527632A1 (de) | Verfahren zur herstellung von texturierten produkten | |
| DE2641333C3 (de) | Verfahren zur Herstellung eines strukturierten Proteinkonzentrates | |
| DE2822154A1 (de) | Schnell rehydratisierende fleischersatzprodukte sowie verfahren zu deren herstellung | |
| DE2604917B1 (de) | Verfahren zur Herstellung eines hochvoluminoesen,porigen Ausgangsmaterials fuer Futter- und Nahrungsmittelzwecke | |
| DE2508196A1 (de) | Verfahren zum herstellen eines nahrungsmittels aus molke-protein |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| 8128 | New person/name/address of the agent |
Representative=s name: BEIL, W., DIPL.-CHEM. DR.JUR. WOLFF, H., DIPL.-CHE |
|
| 8130 | Withdrawal |