ES460995A2 - Un procedimiento mejorado para preparar un concentrado de proteina con textura. - Google Patents

Un procedimiento mejorado para preparar un concentrado de proteina con textura.

Info

Publication number
ES460995A2
ES460995A2 ES460995A ES460995A ES460995A2 ES 460995 A2 ES460995 A2 ES 460995A2 ES 460995 A ES460995 A ES 460995A ES 460995 A ES460995 A ES 460995A ES 460995 A2 ES460995 A2 ES 460995A2
Authority
ES
Spain
Prior art keywords
protein concentrate
extraction
textured protein
texture
textured
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
Application number
ES460995A
Other languages
English (en)
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.)
Bayer Corp
Original Assignee
Miles Laboratories 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 Miles Laboratories Inc filed Critical Miles Laboratories Inc
Publication of ES460995A2 publication Critical patent/ES460995A2/es
Expired 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
    • 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)

Abstract

Mejoras introducidas en el objeto de la patente principal Nº 451.459 solicitada el 11 de Septiembre de 1976 por: "Un procedimiento mejorado para preparar un concentrado de proteína con textura", a partir de un material de proteína extruído que contiene constituyentes solubles en agua, por extracción de dichos constituyentes solubles en agua de dicho material extruído por extracción con un disolvente acuoso, según los cuales dicho material de proteína extruído tiene una densidad de entre alrededor de 85 y 150 gramos por litro, con respecto a peso de material seco, y la extracción se efectúa a un pH de entre alrededor de 4,4 y 6,0 y a una temperatura superior a aproximadamente 65ºC, con lo que se produce un concentrado de proteína con textura que tiene una textura mejorada parecida a la carne y un sabor suave.
ES460995A 1976-10-22 1977-07-23 Un procedimiento mejorado para preparar un concentrado de proteina con textura. Expired ES460995A2 (es)

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 (1)

Publication Number Publication Date
ES460995A2 true ES460995A2 (es) 1978-06-01

Family

ID=24953940

Family Applications (1)

Application Number Title Priority Date Filing Date
ES460995A Expired ES460995A2 (es) 1976-10-22 1977-07-23 Un procedimiento mejorado para preparar un concentrado de proteina con textura.

Country Status (11)

Country Link
US (1) US4230738A (es)
JP (1) JPS5352652A (es)
AU (1) AU502992B2 (es)
BE (1) BE859999R (es)
DE (1) DE2741406C3 (es)
ES (1) ES460995A2 (es)
FR (1) FR2368226A2 (es)
GB (1) GB1554480A (es)
IT (1) IT1126756B (es)
NL (1) NL169952C (es)
ZA (1) ZA774181B (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
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
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US5098728A (en) * 1989-06-16 1992-03-24 John Labatt Limited/John Labbat Limitee Reduced fat food product
US5102681A (en) * 1984-05-04 1992-04-07 John Labatt Limited/John Labatt Limitee Reduced fat salad dressing
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
US4615899A (en) * 1984-12-10 1986-10-07 The Procter & Gamble Co. Sauce containing acidified textured protein
US4612203A (en) * 1984-10-31 1986-09-16 The Procter & Gamble Company Acidified meat analog products
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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
GB1554480A (en) 1979-10-24
DE2741406A1 (de) 1978-04-27
FR2368226B2 (es) 1983-03-11
ZA774181B (en) 1978-05-30
JPS551782B2 (es) 1980-01-17
IT1126756B (it) 1986-05-21
FR2368226A2 (fr) 1978-05-19
DE2741406C3 (de) 1981-05-07
US4230738A (en) 1980-10-28
NL7709148A (nl) 1978-04-25
AU502992B2 (en) 1979-08-16
NL169952B (nl) 1982-04-16
DE2741406B2 (de) 1980-04-17
JPS5352652A (en) 1978-05-13
NL169952C (nl) 1982-09-16
AU2661077A (en) 1979-01-04
BE859999R (fr) 1978-02-15

Similar Documents

Publication Publication Date Title
ES460995A2 (es) Un procedimiento mejorado para preparar un concentrado de proteina con textura.
ATE35081T1 (de) Vorrichtung zum abschneiden des schwanzes von schlachtgefluegel.
ES425549A1 (es) Un metodo para la obtencion de un producto proteinico de humedad controlada.
GB1491624A (en) Edible soy protein containing simulated meat product
ES465066A1 (es) Un metodo para el tratamiento de zooplancton.
Boghen et al. In search of a reference protein to replace" vitamin-free casein" in lobster nutrition studies
JPS5581569A (en) Preparation of ground fish meat
GB1489268A (en) Concentrated proteinaceous food material from marine animal meat
Tsuyuki et al. The species specificity and constancy of muscle myogen and hemoglobin electropherograms of Oncorhynchus
DE69101855D1 (de) Verfahren zur Herstellung von Nahrungsmitteln aus Fischfleischpaste in Form von Krabbenbeinen.
ATE20807T1 (de) Verfahren und vorrichtung zum durchschneiden von geschlachtetem gefluegel in vorder- und hinterteil.
GB1318596A (en) Extraction of protein from seed
ES466501A1 (es) Procedimiento para la fabricacion de un alimento con texturafibrosa analoga a la de la carne
ES451459A1 (es) Un procedimiento mejorado para preparar un concentrado de proteina con textura.
GB1441659A (en) Texturising edible protein material
JPS5588679A (en) Preparation of ground fish meat
JPS57152868A (en) Preparation of roasted cod roe-like food in casing
JPS55120774A (en) Preparation of hamburger steak
Nazneen et al. Salinity tolerance in some freshwater fishes.
JPS56131367A (en) Preparation of fish meat ham
Son New or little-known species of Atomaria (Coleoptera: Cryptophagidae) from Northern and Central Europe
DE59002108D1 (de) Verfahren zur herstellung von bruehwurst aus nicht schlachtwarmem fleisch.
GB1422344A (es)
JPS57166967A (en) Synthetic meat product and its making
GB784362A (en) Improvements in or relating to fish-baits

Legal Events

Date Code Title Description
FD2A Announcement of lapse in spain

Effective date: 20170706