ES8300439A1 - Un metodo para la preparacion de un extracto de proteinas vegetales. - Google Patents

Un metodo para la preparacion de un extracto de proteinas vegetales.

Info

Publication number
ES8300439A1
ES8300439A1 ES508378A ES508378A ES8300439A1 ES 8300439 A1 ES8300439 A1 ES 8300439A1 ES 508378 A ES508378 A ES 508378A ES 508378 A ES508378 A ES 508378A ES 8300439 A1 ES8300439 A1 ES 8300439A1
Authority
ES
Spain
Prior art keywords
vegetable protein
isolates
preparation
nsi
dry vegetable
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
ES508378A
Other languages
English (en)
Other versions
ES508378A0 (es
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.)
Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
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 Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Publication of ES508378A0 publication Critical patent/ES508378A0/es
Publication of ES8300439A1 publication Critical patent/ES8300439A1/es
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

METODO PARA LA PREPARACION DE UN EXTRACTO DE PROTEINAS VEGETALES UTILIZADO EN LA PREPARACION DE IMITACIONES DE PRODUCTOS LACTEOS. SE EXTRAEN LOS CONSTITUYENTES SOLUBLES EN AGUA DE UNA DISPERSION DE MATERIAL PROTEINICO VEGETAL ACUOSO A UN PH DE 6''5 A 8''0 EN PRESENCIA DE UNA CANTIDAD SUFICIENTE DE IONES SULFUROSOS PARA REDUCIR LA VISCOSIDAD DE LA DISOLUCION ACUOSA POR DEBAJO DEL NIVEL ALCANZADO AL REALIZAR LA EXTRACCION SIN EL ION SULFUROSO. SE SEPARAN LOS CONSTITUYENTES SOLUBLES EN AGUA DE LOS INSOLUBLES DE LA DISPERSION EXTRAIDA PARA DAR UN EXTRACTO CLARIFICADO. SE RECUPERA UNA PORCION DE MAYOR PESO DE LOS CONSTITUYENTES PROTEINICOS SOLUBLES EN AGUA, DISOLVIENDOSE EN AGUA PARA FORMA UNA DISOLUCION ACUOSA. POR ULTIMO DICHA DISOLUCION ACUOSA SE DESHIDRATA DANDO UN EXTRACTO DE PROTEINAS VEGETALES SECO.
ES508378A 1980-12-29 1981-12-28 Un metodo para la preparacion de un extracto de proteinas vegetales. Expired ES8300439A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/220,590 US4346122A (en) 1980-12-29 1980-12-29 Low-viscosity, high-NSI, heat-gelling soy isolates

Publications (2)

Publication Number Publication Date
ES508378A0 ES508378A0 (es) 1982-11-16
ES8300439A1 true ES8300439A1 (es) 1982-11-16

Family

ID=22824137

Family Applications (1)

Application Number Title Priority Date Filing Date
ES508378A Expired ES8300439A1 (es) 1980-12-29 1981-12-28 Un metodo para la preparacion de un extracto de proteinas vegetales.

Country Status (13)

Country Link
US (1) US4346122A (es)
EP (1) EP0058277B1 (es)
JP (1) JPS57132844A (es)
AU (1) AU543466B2 (es)
BR (1) BR8108492A (es)
CA (1) CA1209129A (es)
DE (1) DE3170341D1 (es)
DK (1) DK580381A (es)
ES (1) ES8300439A1 (es)
IL (1) IL64394A (es)
MX (1) MX6860E (es)
NO (1) NO154944C (es)
PT (1) PT74204B (es)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4435438A (en) 1980-12-29 1984-03-06 A. E. Staley Manufacturing Company Soy isolate suitable for use in imitation cheese
BE904225A (fr) * 1985-02-14 1986-05-29 Fuji Oil Co Ltd Procede de fractionnement de proteines.
JPS61187755A (ja) * 1985-02-14 1986-08-21 Fuji Oil Co Ltd 大豆蛋白の製造法
US4696826A (en) * 1986-05-16 1987-09-29 General Foods Corporation Process for manufacture of emulsions containing soy protein
FR2716079B1 (fr) * 1994-02-15 1996-05-03 Stoutz Jean Christian De Procédé d'extraction de matières solubles de fèves ou graines d'oléagineux, notamment procédé de production de "lait" de soja.
JP2765489B2 (ja) * 1994-09-30 1998-06-18 不二製油株式会社 大豆たん白及びその製造法
US6399135B2 (en) 1999-09-29 2002-06-04 Archer-Daniels-Midland Company Use of soy isolated protein for making fresh cheese
US6413569B1 (en) 1999-09-29 2002-07-02 Archer-Daniels-Midland Company Use of isolated soy protein for making fresh, unripened cheese analogs
US6465037B1 (en) * 2000-02-29 2002-10-15 Protein Technologies International, Inc. Process for producing a novel soy functional food ingredient
US6355295B1 (en) * 2000-02-29 2002-03-12 Protein Technologies International, Inc. Soy functional food ingredient
US6419975B1 (en) 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
US6630195B1 (en) 2000-11-21 2003-10-07 Cargill, Incorporated Process for producing oilseed protein products
IL156017A0 (en) 2000-11-21 2003-12-23 Cargill Inc Modified oilseed material
US20040219281A1 (en) * 2000-11-21 2004-11-04 Cargill, Incorporated Modified oilseed material
US7429399B2 (en) * 2001-06-18 2008-09-30 Solae, Llc Modified oilseed material
US6797288B2 (en) 2001-01-16 2004-09-28 Solae, Llc Gelling vegetable protein
NZ527459A (en) * 2001-02-20 2005-03-24 Solae Llc Soy protein product of proteins with a molecular weight of between 1,000 and 380,000, a protein content of between 65 and 85 wt% and an NSI of at least 85
EP1519947A1 (de) * 2002-06-12 2005-04-06 Fraunhofer-Gesellschaft Zur Förderung Der Angewandten Forschung E.V. Pflanzliche proteinpräparate und deren verwendung
DE50311875D1 (de) * 2002-11-13 2009-10-15 Seereal Technologies Gmbh Einrichtung zur rekonstruktion von videohologrammen
US7608292B2 (en) 2003-10-14 2009-10-27 Land O'lakes Purina Feed Llc Method of processing soy protein
US20050112244A1 (en) * 2003-11-26 2005-05-26 Hall Alex F. Container having separate cells for protection and display of produce
EA200870316A1 (ru) * 2006-03-03 2009-02-27 Спешиалти Протеин Продьюсерз, Инк. Растительная белковая композиция
BRPI0708505A2 (pt) 2006-03-03 2011-05-31 Specialty Protein Producers Inc processos de separação de gordura de materiais de soja e composições produzidas deles
EP1969950A1 (en) * 2007-03-12 2008-09-17 Cargill, Incorporated Partially hydrolysed cereal protein
US8479784B2 (en) * 2007-03-15 2013-07-09 The Coca-Cola Company Multiple stream filling system
US9394153B2 (en) 2007-03-15 2016-07-19 The Coca-Cola Company Multiple stream filling system
CN102791143B (zh) * 2009-12-22 2016-11-09 伯康营养科学(Mb)公司 pH调节的大豆蛋白分离物及用途
EP2597958A1 (en) 2010-07-28 2013-06-05 Dawn Foods B.V. Glazing agent for baked goods
EP4266893A1 (en) * 2020-12-23 2023-11-01 Cosucra Groupe Warcoing S.A. Method for extracting pulse proteins

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2495706A (en) * 1947-10-29 1950-01-31 Voss Letta I De Vegetable gel
US2561333A (en) * 1949-01-25 1951-07-24 Arthur C Beckel Reversible vegetable gel
US3001875A (en) * 1956-05-28 1961-09-26 Griffith Laboratories Method of extracting protein from defatted soybean material
US3642490A (en) * 1967-03-27 1972-02-15 Ralston Purina Co Method of treating vegetable protein
US3630753A (en) * 1968-07-02 1971-12-28 Carnation Co Method of producing an edible soy protein having reduced viscosity
US3870801A (en) * 1968-08-09 1975-03-11 Lever Brothers Ltd Fluid aqueous protein compositions and food products prepared therefrom
US3669677A (en) * 1970-02-18 1972-06-13 Griffith Laboratories Method of making proteinaceous soy composition having reduced micro-organism count
US3870812A (en) * 1970-04-02 1975-03-11 Gen Foods Corp Protein gel modification
US3741771A (en) * 1970-09-10 1973-06-26 Archer Daniels Midland Co Water-soluble protein materials
US3734901A (en) * 1970-09-28 1973-05-22 Staley Mfg Co A E Defatted soybean fractionation by solvent extraction
US3878232A (en) * 1970-09-28 1975-04-15 Staley Mfg Co A E Extraction process to improve the quality and yield of crude vegetable oils
US3723407A (en) * 1972-04-13 1973-03-27 Swift & Co Method of preparing vegetable protein concentrates
US4188399A (en) * 1974-12-23 1980-02-12 Miles Laboratories, Inc. Process for preparing a heat coagulable viscous protein
US4186218A (en) * 1976-04-27 1980-01-29 Ajinomoto Company, Incorporated Process for preparing improved soy protein materials
US4091120A (en) * 1976-11-15 1978-05-23 Mead Johnson & Company Liquid dietary product containing soy protein membrane isolate
US4072669A (en) * 1977-03-07 1978-02-07 The United States Of America As Represented By The Secretary Of Agriculture Preparation of protein isolates from safflower seeds
US4151310A (en) * 1977-06-07 1979-04-24 The Andersons Soybean protein extract
US4172828A (en) * 1977-09-30 1979-10-30 Anderson, Clayton & Co. Method for processing soy protein and composition of matter
US4234620A (en) * 1978-12-26 1980-11-18 A. E. Staley Manufacturing Company Water-soluble vegetable protein aggregates

Also Published As

Publication number Publication date
NO814302L (no) 1982-06-30
AU543466B2 (en) 1985-04-18
AU7901881A (en) 1982-07-08
NO154944C (no) 1987-01-21
JPS57132844A (en) 1982-08-17
CA1209129A (en) 1986-08-05
ES508378A0 (es) 1982-11-16
PT74204A (en) 1982-01-01
EP0058277B1 (en) 1985-05-02
PT74204B (en) 1983-05-30
IL64394A0 (en) 1982-02-28
NO154944B (no) 1986-10-13
BR8108492A (pt) 1982-10-19
MX6860E (es) 1986-09-08
IL64394A (en) 1984-10-31
DK580381A (da) 1982-06-30
US4346122A (en) 1982-08-24
JPH0254060B2 (es) 1990-11-20
EP0058277A1 (en) 1982-08-25
DE3170341D1 (en) 1985-06-05

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