GB1237822A - High protein food product - Google Patents

High protein food product

Info

Publication number
GB1237822A
GB1237822A GB44621/69A GB4462169A GB1237822A GB 1237822 A GB1237822 A GB 1237822A GB 44621/69 A GB44621/69 A GB 44621/69A GB 4462169 A GB4462169 A GB 4462169A GB 1237822 A GB1237822 A GB 1237822A
Authority
GB
United Kingdom
Prior art keywords
chunks
food product
meal
moisture
sufficient time
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
GB44621/69A
Inventor
Harold Abraham Hoffman
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 GB44621/69A priority Critical patent/GB1237822A/en
Publication of GB1237822A publication Critical patent/GB1237822A/en
Priority to MY1973165A priority patent/MY7300165A/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
    • 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

1,237,822. Food product. H. A. HOFFMAN. 10 Sept., 1969, No. 44621/69. Heading A2B. A method of forming a food product comprises the steps of impregnating substantially solidly compacted fibre-like chunks of a material derived from a solvent-extracted meal of proteinaceous oleaginous seeds, for example soybeans, with an edible oleaginous material, for example coconut oil, so as to effect absorption substantially throughout the chunks whilst substantially retaining their initial shape and hardness, and heating the impregnated chunks in water, which may contain hydrolysed vegetable protein, caramelized sugar, and salt, for sufficient time to soften the chunks to chewable consistency, the chunks having the general shape of the unimpregnated chunks but having an increased volume. The initial chunks may be prepared by subjecting the moisture-containing solvent-extracted meal to elevated temperature and pressure for sufficient time to convert the moisture to steam whereby the meal is debittered and is compacted into a hard substantially fused mass of generally fibre-like material, which is then fragmented into chunks.
GB44621/69A 1969-09-10 1969-09-10 High protein food product Expired GB1237822A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB44621/69A GB1237822A (en) 1969-09-10 1969-09-10 High protein food product
MY1973165A MY7300165A (en) 1969-09-10 1973-12-31 High protein food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB44621/69A GB1237822A (en) 1969-09-10 1969-09-10 High protein food product

Publications (1)

Publication Number Publication Date
GB1237822A true GB1237822A (en) 1971-06-30

Family

ID=10434104

Family Applications (1)

Application Number Title Priority Date Filing Date
GB44621/69A Expired GB1237822A (en) 1969-09-10 1969-09-10 High protein food product

Country Status (2)

Country Link
GB (1) GB1237822A (en)
MY (1) MY7300165A (en)

Also Published As

Publication number Publication date
MY7300165A (en) 1973-12-31

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