ES2096034T3 - Un procedimiento para la produccion de un granulo de proteina adecuado para su utilizacion como complementos extendedores de carne. - Google Patents

Un procedimiento para la produccion de un granulo de proteina adecuado para su utilizacion como complementos extendedores de carne.

Info

Publication number
ES2096034T3
ES2096034T3 ES92304988T ES92304988T ES2096034T3 ES 2096034 T3 ES2096034 T3 ES 2096034T3 ES 92304988 T ES92304988 T ES 92304988T ES 92304988 T ES92304988 T ES 92304988T ES 2096034 T3 ES2096034 T3 ES 2096034T3
Authority
ES
Spain
Prior art keywords
production
complements
procedure
hydrated
suitable protein
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 - Lifetime
Application number
ES92304988T
Other languages
English (en)
Inventor
Laura L Parks
Allen D Greatting
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Solae LLC
Original Assignee
Protein Technologies International Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Protein Technologies International Inc filed Critical Protein Technologies International Inc
Application granted granted Critical
Publication of ES2096034T3 publication Critical patent/ES2096034T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

SE DESCRIBE UN PROCESO PARA LA PRODUCCION DE UN GRANULO DE PROTEINA EN QUE UNA SUSTANCIA AISLADA DE PROTEINA VEGETAL SE HIDRATA SEGUN UNA RELACION DE 2 A 3,5 PARTES DE AGUA A 1 PARTE DE LA SUSTANCIA AISLADA, EN DONDE EL AGUA SE ENCUENTRA A UNA TEMPERATURA DE AL MENOS 50 (GRADOS) C. LA SUSTANCIA AISLADA HIDRATADA SE MEZCLA BAJO CONDICIONES DE CORTE DURANTE UN PERIODO DE TIEMPO SUFICIENTE COMO PARA FORMAR UN GRANULO DE PROTEINA HIDRATADO. LOS GRANULOS FORMADOS SON MUY ADECUADOS COMO AUMENTADORES DE CARNES PICADAS O COMO UN INGREDIENTE EN SUCEDANEOS DE LA CARNE.
ES92304988T 1991-05-31 1992-06-01 Un procedimiento para la produccion de un granulo de proteina adecuado para su utilizacion como complementos extendedores de carne. Expired - Lifetime ES2096034T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/708,159 US5160758A (en) 1991-05-31 1991-05-31 Process for the production of a protein granule suitable for use as a meat extender

Publications (1)

Publication Number Publication Date
ES2096034T3 true ES2096034T3 (es) 1997-03-01

Family

ID=24844615

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92304988T Expired - Lifetime ES2096034T3 (es) 1991-05-31 1992-06-01 Un procedimiento para la produccion de un granulo de proteina adecuado para su utilizacion como complementos extendedores de carne.

Country Status (12)

Country Link
US (1) US5160758A (es)
EP (1) EP0517458B1 (es)
JP (1) JP2628253B2 (es)
KR (1) KR100235149B1 (es)
AU (1) AU647351B2 (es)
CA (1) CA2062228C (es)
DE (1) DE69214723T2 (es)
ES (1) ES2096034T3 (es)
NZ (1) NZ241857A (es)
SG (1) SG49918A1 (es)
TW (1) TW241197B (es)
ZA (1) ZA921871B (es)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5433969A (en) * 1993-12-27 1995-07-18 Protein Technologies International, Inc. Process for the production of an improved protein granule suitable for use as a meat extender
JPH0856582A (ja) 1994-08-26 1996-03-05 Fuji Oil Co Ltd 粒状の蛋白素材、その製造法及びこれを用いた挽き肉加工食品様食品
US5626899A (en) * 1995-06-07 1997-05-06 Archer Daniels Midland Company Process for making vegetable-based meat extenders
US5858442A (en) * 1995-06-07 1999-01-12 Archer Daniels Midland Company Process for making extenders for lower fat meat systems
US5639495A (en) * 1995-07-24 1997-06-17 Foodbrands America, Incorporated Process for making pepperoni sausage
US5736186A (en) * 1996-01-03 1998-04-07 Doskocil Food Service Company, L.L.C. Process for producing dry and semi-dry sausage products
US20050079259A1 (en) * 2000-11-30 2005-04-14 Kraft Foods Holdings, Inc. Enzymatic process to produce highly functional soy protein from crude soy material
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US20040170743A1 (en) * 2000-11-30 2004-09-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials confectionary type products
US7045163B2 (en) * 2000-11-30 2006-05-16 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US7094439B2 (en) * 2000-11-30 2006-08-22 Kraft Foods Holdings, Inc. Method of deflavoring whey protein
US6787173B2 (en) * 2000-11-30 2004-09-07 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US20040161513A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
US7108881B2 (en) * 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
US20040161512A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in dough-based and baked products
US7037547B2 (en) * 2000-11-30 2006-05-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in beverages
US20050053705A1 (en) * 2003-09-04 2005-03-10 Kraft Foods Holdings, Inc. Soluble soy protein with superior functional properties
US6613369B2 (en) 2001-03-29 2003-09-02 Kraft Foods Holdings, Inc. Vegetable sausage analogues
US20040253355A1 (en) * 2001-08-23 2004-12-16 Ahmad Akashe Method of deflavoring soy-derived materials
US7541057B2 (en) 2003-03-25 2009-06-02 Council Of Scientific And Industrial Research Method for preparing multipurpose ready-to-eat high protein soy granules
US7070827B2 (en) * 2003-07-03 2006-07-04 Solae, Llc Vegetable protein meat analog
US20050008759A1 (en) * 2003-07-11 2005-01-13 Li Nie Grain protein-based formulations and methods of using same
US20050095323A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparing soy-containing confectionary type products
US7582326B2 (en) * 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20050095344A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparation of highly functional soy protein
KR101227244B1 (ko) 2004-08-16 2013-02-07 솔레 엘엘씨 재구성 고기 제품 및 그의 제조 방법
KR100762848B1 (ko) * 2006-05-25 2007-10-04 씨제이 주식회사 균류 단백질의 제조방법, 이에 의해 제조된 균류 단백질,이 균류 단백질을 포함하는 저칼로리의 인조육 및 천연육고기향 향미제
US20090291188A1 (en) * 2008-05-22 2009-11-26 Milne Jeffrey J Vegetable protein meat analogues and methods of making the same
TW201513978A (zh) 2013-10-03 2015-04-16 Chang-Xun Chen 能連動開閤的工具收納裝置
US11445737B2 (en) 2019-09-06 2022-09-20 Frito-Lay North America, Inc. Plant protein snack with meat-like texture

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3102031A (en) * 1962-03-05 1963-08-27 Gen Foods Corp High protein food granules
US3940495A (en) * 1966-12-09 1976-02-24 Ralston Purina Company Protein product and method for forming same
US3814823A (en) * 1970-09-30 1974-06-04 Procter & Gamble Meat analogs having the fiber structure of meat
US4001441A (en) * 1970-12-21 1977-01-04 The Procter & Gamble Company Meat analog
CH537707A (fr) * 1971-02-05 1973-06-15 Ralston Purina Co Procédé de préparation d'un produit alimentaire par traitement d'une matière protéinique végétale
US4045590A (en) * 1976-10-04 1977-08-30 The Procter & Gamble Company Meat analog from agglomerated protein
US4205094A (en) * 1978-05-03 1980-05-27 The Procter & Gamble Company Texturizing and steam deflavoring soy protein with high-speed turbine mixing
US4276319A (en) * 1979-01-17 1981-06-30 Ralston Purina Company Process for the production of a granulated protein gel suitable as a meat extender
JPS5729251A (en) * 1980-07-25 1982-02-17 Ralston Purina Co Production of particulated protein gell suitable for meat extender
JPS5925649A (ja) * 1982-08-02 1984-02-09 Nisshin Oil Mills Ltd:The 植物性ひき肉状食品の製造法
JPS6258956A (ja) * 1985-09-10 1987-03-14 Tech Res Assoc Extru Cook Food Ind 蛋白食品素材の製造方法
IL90063A0 (en) * 1988-04-29 1989-12-15 Kraft Inc Microfragmented anisotropic poly-saccharide/protein complex dispersions
GB8817061D0 (en) * 1988-07-18 1988-08-24 Protein Tech Int Functional protein product from vegetable protein materials
US4943441A (en) * 1989-03-03 1990-07-24 Nestec S.A. Method of producing simulated meat product from whole soybeans
GB2230932A (en) * 1989-04-19 1990-11-07 Daniel Chajuss Increasing solubility of proteinaceous material

Also Published As

Publication number Publication date
KR100235149B1 (ko) 1999-12-15
SG49918A1 (en) 1998-06-15
CA2062228A1 (en) 1992-12-01
EP0517458A1 (en) 1992-12-09
DE69214723D1 (de) 1996-11-28
JPH05260900A (ja) 1993-10-12
AU647351B2 (en) 1994-03-17
AU1604292A (en) 1992-12-03
KR920021030A (ko) 1992-12-18
JP2628253B2 (ja) 1997-07-09
US5160758A (en) 1992-11-03
TW241197B (es) 1995-02-21
ZA921871B (en) 1992-11-25
CA2062228C (en) 2003-10-21
DE69214723T2 (de) 1997-04-17
EP0517458B1 (en) 1996-10-23
NZ241857A (en) 1995-05-26

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