ES465620A1 - Procedimiento mejorado para preparar un producto proteinico graso comestible - Google Patents
Procedimiento mejorado para preparar un producto proteinico graso comestibleInfo
- Publication number
- ES465620A1 ES465620A1 ES465620A ES465620A ES465620A1 ES 465620 A1 ES465620 A1 ES 465620A1 ES 465620 A ES465620 A ES 465620A ES 465620 A ES465620 A ES 465620A ES 465620 A1 ES465620 A1 ES 465620A1
- Authority
- ES
- Spain
- Prior art keywords
- cooked
- preparing
- fat
- phase precursor
- resembles
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Procedimiento mejorado para preparar un producto proteínico graso comestible, que comprende al menos dos regiones, en donde como mínimo una de las mismas es una fase de magro que cuando se cocina tiene una textura que se parece a la del bacon natural cocinado, y en donde como mínimo una segunda región es una fase de grasa que cuando se cocina se parece a la porción grasa del bacon natural cocinado; caracterizado porque comprende las etapas de: (a) preparar un precursor de fase de grasa. (b) preparar un precursor de fase de magro. (c) aplicar a temperatura ambiente al menos una capa de precursor de fase de grasa y al menos una capa del precursor de fase de magro a una superficie para formar una masa en capas. (d) calentar la masa en capas a una temperatura de 125 a 150ºC, durante unos 30 minutos, para reducir el contenido en humedad de la masa en capas a 10-25%.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US05/755,537 US4143164A (en) | 1976-12-30 | 1976-12-30 | Bacon analog and process |
Publications (1)
Publication Number | Publication Date |
---|---|
ES465620A1 true ES465620A1 (es) | 1979-02-01 |
Family
ID=25039578
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES465620A Expired ES465620A1 (es) | 1976-12-30 | 1977-12-30 | Procedimiento mejorado para preparar un producto proteinico graso comestible |
Country Status (15)
Country | Link |
---|---|
US (1) | US4143164A (es) |
AT (1) | AT357407B (es) |
BE (1) | BE862342A (es) |
CA (1) | CA1088800A (es) |
CH (1) | CH629941A5 (es) |
DE (1) | DE2757098A1 (es) |
ES (1) | ES465620A1 (es) |
FR (1) | FR2375832A1 (es) |
GB (1) | GB1560177A (es) |
IE (1) | IE45931B1 (es) |
IT (1) | IT1093071B (es) |
LU (1) | LU78791A1 (es) |
NL (1) | NL7714510A (es) |
PT (1) | PT67467B (es) |
SE (1) | SE436166B (es) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1117356A (en) * | 1978-10-10 | 1982-02-02 | Jennifer M. Agnes | Simulated adipose tissue |
US4376134A (en) * | 1979-05-07 | 1983-03-08 | The Quaker Oats Company | Low-cholesterol sausage analog and process therefor |
US4250198A (en) * | 1979-06-25 | 1981-02-10 | General Foods, Limited | Meat snack analog |
US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
DE68901618D1 (de) * | 1988-01-11 | 1992-07-02 | Unilever Nv | Fleischprodukte mit niedrigem fettgehalt und verfahren zu ihrer herstellung. |
SK59195A3 (en) * | 1992-11-09 | 1995-09-13 | Unilever Nv | Meat product |
US5409730A (en) * | 1993-11-30 | 1995-04-25 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Method for preparing a meat emulsion product |
US5487909A (en) * | 1994-10-18 | 1996-01-30 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Process for preparing a meat emulsion containing meat broth |
US5487910A (en) * | 1994-11-29 | 1996-01-30 | Thomas J. Lipton, Co., Division Of Conopco, Inc. | Process for preparing a meat emulsion containing meat broth and product thereof |
US5625137A (en) * | 1995-05-25 | 1997-04-29 | Wisconsin Alumni Research Foundation | Very low scatter liquid and solid tissue mimicking material for ultrasound phantoms and method of making the same |
US20110274795A1 (en) * | 2010-05-05 | 2011-11-10 | Monosol Rx, Llc | In-line deaeration process for the production of self-supporting film products |
CN105454448A (zh) * | 2015-11-26 | 2016-04-06 | 宁波市素莲食品有限公司 | 素培根及其制备方法 |
US11653670B2 (en) | 2017-12-21 | 2023-05-23 | Conopco Inc. | Vegetarian casing-less smoked sausage |
WO2021248047A1 (en) * | 2020-06-04 | 2021-12-09 | Trophic Llc | Food products resembling whole muscle meat and seafood |
WO2023194619A1 (en) | 2022-04-07 | 2023-10-12 | Suprême | An edible food product with a meat-like texture at low and high temperature and production method thereof |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1193976A (es) * | 1959-11-05 | |||
GB881397A (en) * | 1957-03-27 | 1961-11-01 | Willy Pfaff | Method of improving the dietetic value of foodstuffs containing fat |
US3108873A (en) * | 1960-09-12 | 1963-10-29 | Pillsbury Co | Meat-like product and process |
US3434843A (en) * | 1967-03-08 | 1969-03-25 | Pillsbury Co | Stable food pieces |
US3919435A (en) * | 1971-02-11 | 1975-11-11 | Gen Foods Corp | Meat analog system |
US3851083A (en) * | 1972-10-25 | 1974-11-26 | Pillsbury Co | Process for forming stable food pieces |
US3999474A (en) * | 1973-09-10 | 1976-12-28 | General Foods Corporation | Apparatus for producing a meat analog |
US3930033A (en) * | 1974-02-04 | 1975-12-30 | Miles Lab | Simulated bacon product and process therefor |
-
1976
- 1976-12-30 US US05/755,537 patent/US4143164A/en not_active Expired - Lifetime
-
1977
- 1977-12-05 CA CA292,397A patent/CA1088800A/en not_active Expired
- 1977-12-06 IE IE2478/77A patent/IE45931B1/en unknown
- 1977-12-07 SE SE7713903A patent/SE436166B/sv unknown
- 1977-12-15 IT IT52233/77A patent/IT1093071B/it active
- 1977-12-15 GB GB52260/77A patent/GB1560177A/en not_active Expired
- 1977-12-21 DE DE19772757098 patent/DE2757098A1/de not_active Withdrawn
- 1977-12-22 FR FR7738807A patent/FR2375832A1/fr active Granted
- 1977-12-27 BE BE183861A patent/BE862342A/xx not_active IP Right Cessation
- 1977-12-28 PT PT67467A patent/PT67467B/pt unknown
- 1977-12-29 NL NL7714510A patent/NL7714510A/xx not_active Application Discontinuation
- 1977-12-29 CH CH1617277A patent/CH629941A5/fr not_active IP Right Cessation
- 1977-12-29 LU LU78791A patent/LU78791A1/xx unknown
- 1977-12-30 AT AT944477A patent/AT357407B/de not_active IP Right Cessation
- 1977-12-30 ES ES465620A patent/ES465620A1/es not_active Expired
Also Published As
Publication number | Publication date |
---|---|
DE2757098A1 (de) | 1978-07-13 |
IE45931L (en) | 1978-06-30 |
BE862342A (fr) | 1978-04-14 |
IT1093071B (it) | 1985-07-19 |
US4143164A (en) | 1979-03-06 |
SE7713903L (sv) | 1978-07-01 |
NL7714510A (nl) | 1978-07-04 |
PT67467A (en) | 1978-01-01 |
FR2375832A1 (fr) | 1978-07-28 |
LU78791A1 (es) | 1978-07-11 |
IE45931B1 (en) | 1982-12-29 |
AT357407B (de) | 1980-07-10 |
FR2375832B1 (es) | 1981-07-10 |
GB1560177A (en) | 1980-01-30 |
PT67467B (en) | 1979-05-25 |
SE436166B (sv) | 1984-11-19 |
CH629941A5 (fr) | 1982-05-28 |
ATA944477A (de) | 1979-11-15 |
CA1088800A (en) | 1980-11-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 19990503 |