FR2058566A5 - Vegetable protein composition for human foodstuff - Google Patents

Vegetable protein composition for human foodstuff

Info

Publication number
FR2058566A5
FR2058566A5 FR6931472A FR6931472A FR2058566A5 FR 2058566 A5 FR2058566 A5 FR 2058566A5 FR 6931472 A FR6931472 A FR 6931472A FR 6931472 A FR6931472 A FR 6931472A FR 2058566 A5 FR2058566 A5 FR 2058566A5
Authority
FR
France
Prior art keywords
vegetable protein
protein composition
human foodstuff
foodstuff
human
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
FR6931472A
Other languages
French (fr)
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR6931472A priority Critical patent/FR2058566A5/en
Application granted granted Critical
Publication of FR2058566A5 publication Critical patent/FR2058566A5/en
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
    • A23J3/225—Texturised simulated foods with high protein content
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Pieces of solvent extracted soya bean flour are impregnated with edible oil at 50-80 degrees C, and heated in boiling water for 30 mins. Flavour and nutritive properties are improved. High nutritional value derived from vegetable proteins is aimed at. Product can be for cooking in water or ready to eat.
FR6931472A 1969-09-16 1969-09-16 Vegetable protein composition for human foodstuff Expired FR2058566A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR6931472A FR2058566A5 (en) 1969-09-16 1969-09-16 Vegetable protein composition for human foodstuff

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6931472A FR2058566A5 (en) 1969-09-16 1969-09-16 Vegetable protein composition for human foodstuff

Publications (1)

Publication Number Publication Date
FR2058566A5 true FR2058566A5 (en) 1971-05-28

Family

ID=9040141

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6931472A Expired FR2058566A5 (en) 1969-09-16 1969-09-16 Vegetable protein composition for human foodstuff

Country Status (1)

Country Link
FR (1) FR2058566A5 (en)

Similar Documents

Publication Publication Date Title
NO834339L (en) PROCEDURE FOR THE PREPARATION OF A DEHYDRATED BASIC FOOD PRODUCT
GB1379411A (en) Meat analogue and manufacture thereof
GB1050867A (en) Process for the production of neutralised proteinates
GB608996A (en) Improvements in and relating to the preparation of chipped potatoes and the like
GB1474394A (en) Processes for cooking extruding and expanding food mixtures
GB1358052A (en) Process for producing edible powders
US3162535A (en) Preparation of directly consumable food ration wheat products
US3485636A (en) High protein food
CN106036555A (en) Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof
FR2058566A5 (en) Vegetable protein composition for human foodstuff
US1380815A (en) Food product
GB1368402A (en) Protein-based food
US1911463A (en) Food material and process of making same
SU449708A1 (en) Flavor composition for flavoring food
FR2033664A5 (en) Paste comp for food preserves
GB553500A (en) Process for the production of dried soups
GB917324A (en) Improvements in or relating to the manufacture of dry preparations comprising cheesefor making soups
US2942981A (en) Process for producing smoked cereal food
KR20170052899A (en) Process of preparing rice cake for tteokbokki containing nuts and seeds with fish paste overcoat
KR101438749B1 (en) Liquid type Ramyeon soup and Ramyeon cooking method using thereof
GB1212369A (en) Precooked foodstuffs
GB952204A (en) Meat products
GB1361735A (en) Process for preparing a simulated meat product
FR2225103A1 (en) Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking
GB128089A (en) Improvements in the Treatment of Semolina.

Legal Events

Date Code Title Description
ST Notification of lapse