DE2741406C3 - Verfahren zur Herstellung eines strukturierten Proteinkonzentrats - Google Patents
Verfahren zur Herstellung eines strukturierten ProteinkonzentratsInfo
- Publication number
- DE2741406C3 DE2741406C3 DE2741406A DE2741406A DE2741406C3 DE 2741406 C3 DE2741406 C3 DE 2741406C3 DE 2741406 A DE2741406 A DE 2741406A DE 2741406 A DE2741406 A DE 2741406A DE 2741406 C3 DE2741406 C3 DE 2741406C3
- Authority
- DE
- Germany
- Prior art keywords
- protein
- water
- extrudate
- meat
- products
- 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.)
- Expired
Links
- 108090000623 proteins and genes Proteins 0.000 title claims description 92
- 102000004169 proteins and genes Human genes 0.000 title claims description 92
- 239000012141 concentrate Substances 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000003125 aqueous solvent Substances 0.000 claims description 22
- 235000019640 taste Nutrition 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 description 88
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 41
- 238000000605 extraction Methods 0.000 description 18
- 239000000203 mixture Substances 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 16
- 235000010469 Glycine max Nutrition 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 235000013594 poultry meat Nutrition 0.000 description 7
- 235000015170 shellfish Nutrition 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 230000001965 increasing effect Effects 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 244000144977 poultry Species 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 230000001427 coherent effect Effects 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 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
- 239000000470 constituent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015108 pies Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 102000012883 Tumor Necrosis Factor Ligand Superfamily Member 14 Human genes 0.000 description 1
- 108010065158 Tumor Necrosis Factor Ligand Superfamily Member 14 Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000000763 evoking effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000007847 structural defect Effects 0.000 description 1
- 235000019511 tuna 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
-
- 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
-
- 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
-
- 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)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/735,002 US4230738A (en) | 1976-10-22 | 1976-10-22 | Process for preparing textured protein concentrate |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2741406A1 DE2741406A1 (de) | 1978-04-27 |
| DE2741406B2 DE2741406B2 (de) | 1980-04-17 |
| DE2741406C3 true DE2741406C3 (de) | 1981-05-07 |
Family
ID=24953940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2741406A Expired DE2741406C3 (de) | 1976-10-22 | 1977-09-14 | Verfahren zur Herstellung eines strukturierten Proteinkonzentrats |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US4230738A (en:Method) |
| JP (1) | JPS5352652A (en:Method) |
| AU (1) | AU502992B2 (en:Method) |
| BE (1) | BE859999R (en:Method) |
| DE (1) | DE2741406C3 (en:Method) |
| ES (1) | ES460995A2 (en:Method) |
| FR (1) | FR2368226A2 (en:Method) |
| GB (1) | GB1554480A (en:Method) |
| IT (1) | IT1126756B (en:Method) |
| NL (1) | NL169952C (en:Method) |
| ZA (1) | ZA774181B (en:Method) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE440442B (sv) * | 1977-11-08 | 1985-08-05 | Bioenterprises Pty Ltd | Sett att framstella en protein-innehallande strukturerad produkt innehallande denaturerat svampmycelium samt den dervid framstellda produkten |
| US5102681A (en) * | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
| US4734287A (en) * | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
| US4961953A (en) * | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
| US5139811A (en) * | 1984-05-04 | 1992-08-18 | John Labatt Limited | Viscous salad dressing |
| US5098728A (en) * | 1989-06-16 | 1992-03-24 | John Labatt Limited/John Labbat Limitee | Reduced fat food product |
| US4612203A (en) * | 1984-10-31 | 1986-09-16 | The Procter & Gamble Company | Acidified meat analog products |
| US4615899A (en) * | 1984-12-10 | 1986-10-07 | The Procter & Gamble Co. | Sauce containing acidified textured protein |
| US5096730A (en) * | 1986-06-20 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat sour cream |
| US5096731A (en) * | 1989-06-16 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat yogurt |
| US5080921A (en) * | 1990-02-05 | 1992-01-14 | Pfizer Inc. | Low calorie fat substitute |
| US5433968A (en) * | 1993-04-23 | 1995-07-18 | Nestec S.A. | Process for producing a simulated meat product |
| GB9509015D0 (en) * | 1995-05-03 | 1995-06-21 | Dalgety Plc | Textured proteins |
| 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 |
| US9907322B2 (en) * | 2006-05-19 | 2018-03-06 | Solae Llc | Structured protein product |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3142571A (en) * | 1962-03-07 | 1964-07-28 | Swift & Co | Method for producing a soybean protein product and the resulting product |
| DE1492986C2 (de) * | 1964-05-21 | 1979-05-17 | Archer Daniels Midland Co, Minneapolis, Mina (V.StA.) | Verfahren zur Herstellung von Proteinnahrungsmitteln mit Fleischcharakter |
| US3966977A (en) * | 1970-08-03 | 1976-06-29 | National Can Corporation | Vegetable protein product and process |
| US3870805A (en) * | 1970-11-04 | 1975-03-11 | Staley Mfg Co A E | Process for preparing texturized protein compositions and the resulting product |
| US3912824A (en) * | 1972-07-28 | 1975-10-14 | Hoffman Harold A | High-protein quick cooking meat-like food made from plant protein materials |
| US3939284A (en) * | 1975-01-29 | 1976-02-17 | Standard Oil Company | Process for the production of meat, poultry and fish analogs and the products thereof |
-
1976
- 1976-10-22 US US05/735,002 patent/US4230738A/en not_active Expired - Lifetime
-
1977
- 1977-06-30 AU AU26610/77A patent/AU502992B2/en not_active Expired
- 1977-07-12 ZA ZA00774181A patent/ZA774181B/xx unknown
- 1977-07-22 IT IT50405/77A patent/IT1126756B/it active
- 1977-07-23 ES ES460995A patent/ES460995A2/es not_active Expired
- 1977-07-27 GB GB31656/77A patent/GB1554480A/en not_active Expired
- 1977-08-18 NL NLAANVRAGE7709148,A patent/NL169952C/xx not_active IP Right Cessation
- 1977-09-14 DE DE2741406A patent/DE2741406C3/de not_active Expired
- 1977-10-06 JP JP11953077A patent/JPS5352652A/ja active Granted
- 1977-10-21 BE BE181969A patent/BE859999R/xx active
- 1977-10-21 FR FR7731748A patent/FR2368226A2/fr active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS551782B2 (en:Method) | 1980-01-17 |
| BE859999R (fr) | 1978-02-15 |
| DE2741406B2 (de) | 1980-04-17 |
| ES460995A2 (es) | 1978-06-01 |
| JPS5352652A (en) | 1978-05-13 |
| ZA774181B (en) | 1978-05-30 |
| NL169952B (nl) | 1982-04-16 |
| NL7709148A (nl) | 1978-04-25 |
| US4230738A (en) | 1980-10-28 |
| FR2368226A2 (fr) | 1978-05-19 |
| NL169952C (nl) | 1982-09-16 |
| AU2661077A (en) | 1979-01-04 |
| FR2368226B2 (en:Method) | 1983-03-11 |
| IT1126756B (it) | 1986-05-21 |
| AU502992B2 (en) | 1979-08-16 |
| GB1554480A (en) | 1979-10-24 |
| DE2741406A1 (de) | 1978-04-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OAP | Request for examination filed | ||
| OD | Request for examination | ||
| C3 | Grant after two publication steps (3rd publication) | ||
| 8340 | Patent of addition ceased/non-payment of fee of main patent |