GB1356363A - Manufacture of protein containing foodstuffs - Google Patents

Manufacture of protein containing foodstuffs

Info

Publication number
GB1356363A
GB1356363A GB894572A GB894572A GB1356363A GB 1356363 A GB1356363 A GB 1356363A GB 894572 A GB894572 A GB 894572A GB 894572 A GB894572 A GB 894572A GB 1356363 A GB1356363 A GB 1356363A
Authority
GB
United Kingdom
Prior art keywords
curd
mixture
manufacture
addition
protein containing
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
GB894572A
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.)
ARKADY NEW FOODS Ltd
Original Assignee
ARKADY NEW FOODS Ltd
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 ARKADY NEW FOODS Ltd filed Critical ARKADY NEW FOODS Ltd
Priority to GB894572A priority Critical patent/GB1356363A/en
Publication of GB1356363A publication Critical patent/GB1356363A/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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Abstract

1356363 Soy protein foods ARKADY NEW FOODS Ltd 29 Jan 1973 [26 Feb 1972] 8945/72 Heading A2B A mixture of ground soya and water is homogenised, fibrous material removed, the mixture heated to at least 60‹C and then cooled, a lactic ferment is added to the resulting liquor and the mixture held at a temperature such that lactic fermentation occurs to form a curd, from which curd at least some of the liquid is thereafter removed. The curd may be employed in the production of meat or fish, with the addition of flavourings and colourings, and cheese, with the addition of fat analogues.
GB894572A 1972-02-26 1972-02-26 Manufacture of protein containing foodstuffs Expired GB1356363A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB894572A GB1356363A (en) 1972-02-26 1972-02-26 Manufacture of protein containing foodstuffs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB894572A GB1356363A (en) 1972-02-26 1972-02-26 Manufacture of protein containing foodstuffs

Publications (1)

Publication Number Publication Date
GB1356363A true GB1356363A (en) 1974-06-12

Family

ID=9862368

Family Applications (1)

Application Number Title Priority Date Filing Date
GB894572A Expired GB1356363A (en) 1972-02-26 1972-02-26 Manufacture of protein containing foodstuffs

Country Status (1)

Country Link
GB (1) GB1356363A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2553629A1 (en) * 1983-10-20 1985-04-26 House Food Industrial Co PROCESS FOR PREPARING PRESS SOYA PULP
US4816267A (en) * 1983-11-21 1989-03-28 Nagano Miso Kabushiki Kaisha Process for the production of a nutritional lactic acid fermentation product
EP0521331A2 (en) * 1991-06-19 1993-01-07 N.V. Vandemoortele International Soy milk fermentation process
EP0578289A1 (en) * 1993-04-21 1994-01-12 Richard Alan Jennings Food analog from soybeans and process of making the same
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
WO2002005657A1 (en) * 2000-07-13 2002-01-24 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Structured protein food
EP1410719A1 (en) * 2002-10-16 2004-04-21 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Biotechnologically obtained proteinaceous composition, method of its preparation and its use as food additive
EP1529444A1 (en) * 2003-11-07 2005-05-11 Protial Curd based on fermented vegetable milk and process for the preparation of the curd
ITUB20153520A1 (en) * 2015-09-10 2017-03-10 Valsoia S P A Edible compositions based on soy and sunflower oil
WO2020128171A1 (en) 2018-12-21 2020-06-25 Les Nouveaux Affineurs Method for manufacturing a proteo-oleaginous-based fermented food product
WO2020128172A1 (en) 2018-12-21 2020-06-25 Les Nouveaux Affineurs Method for producing a fermented food product based on a protein- and oil-yielding plant

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2553629A1 (en) * 1983-10-20 1985-04-26 House Food Industrial Co PROCESS FOR PREPARING PRESS SOYA PULP
GB2148689A (en) * 1983-10-20 1985-06-05 House Food Industrial Co Process for preparing pressed tofu
US4816267A (en) * 1983-11-21 1989-03-28 Nagano Miso Kabushiki Kaisha Process for the production of a nutritional lactic acid fermentation product
EP0521331A2 (en) * 1991-06-19 1993-01-07 N.V. Vandemoortele International Soy milk fermentation process
EP0521331A3 (en) * 1991-06-19 1993-01-13 N.V. Vandemoortele International Soy milk fermentation process
EP0578289A1 (en) * 1993-04-21 1994-01-12 Richard Alan Jennings Food analog from soybeans and process of making the same
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
WO2002005657A1 (en) * 2000-07-13 2002-01-24 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Structured protein food
EP1410719A1 (en) * 2002-10-16 2004-04-21 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Biotechnologically obtained proteinaceous composition, method of its preparation and its use as food additive
WO2004034806A1 (en) * 2002-10-16 2004-04-29 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Protein-containing preparation which can be biotechnologically produced, method for the production thereof, and use of the same as a food ingredient
EP1529444A1 (en) * 2003-11-07 2005-05-11 Protial Curd based on fermented vegetable milk and process for the preparation of the curd
FR2861955A1 (en) * 2003-11-07 2005-05-13 Protial Sa CHEESE FOOD PRODUCT, CHEESE MATRIX AND QUINZ BASED ON FERMENTED VEGETABLE MILK AND PROCESS FOR PRODUCING SUCH LIMESTONE
ITUB20153520A1 (en) * 2015-09-10 2017-03-10 Valsoia S P A Edible compositions based on soy and sunflower oil
EP3141130A1 (en) * 2015-09-10 2017-03-15 Valsoia S.p.A Edible composition made from soybean and sunflower oil
WO2020128171A1 (en) 2018-12-21 2020-06-25 Les Nouveaux Affineurs Method for manufacturing a proteo-oleaginous-based fermented food product
WO2020128172A1 (en) 2018-12-21 2020-06-25 Les Nouveaux Affineurs Method for producing a fermented food product based on a protein- and oil-yielding plant
FR3090278A1 (en) 2018-12-21 2020-06-26 Les Nouveaux Affineurs Process for the production of a fermented food product based on protein-oilseeds
FR3090277A1 (en) 2018-12-21 2020-06-26 Les Nouveaux Affineurs Process for the production of a fermented food product based on protein-oilseeds

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee