GB1361735A - Process for preparing a simulated meat product - Google Patents

Process for preparing a simulated meat product

Info

Publication number
GB1361735A
GB1361735A GB4098972A GB4098972A GB1361735A GB 1361735 A GB1361735 A GB 1361735A GB 4098972 A GB4098972 A GB 4098972A GB 4098972 A GB4098972 A GB 4098972A GB 1361735 A GB1361735 A GB 1361735A
Authority
GB
United Kingdom
Prior art keywords
protein
extrudate
soy
protein material
flour
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
GB4098972A
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.)
GRIFFITH LABORATORIES Inc
Griffith Laboratories Ltd
Quaker Oats Co
Original Assignee
GRIFFITH LABORATORIES Inc
Griffith Laboratories Ltd
Quaker Oats Co
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 GRIFFITH LABORATORIES Inc, Griffith Laboratories Ltd, Quaker Oats Co filed Critical GRIFFITH LABORATORIES Inc
Publication of GB1361735A publication Critical patent/GB1361735A/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
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment

Abstract

1361735 Artificial meat QUAKER OATS CO and GRIFFITH LABORATORIES Inc 4 Sept 1972 [13 Sept 1971] 40989/72 Heading A2B A process for preparing artificial meat comprises mixing an oil seed vegetable protein material, having at least 30% protein, with water so that the resulting mixture has a moisture content of 15 to 40%, subjecting the moistened protein material to elevated temperature and pressure, extruding the flowable substance produced so that it does not puff and is in a transluent-to -glassy state, placing the extrudate in a confined space, subjecting it to a water-boiling temperature for 5-100 seconds at 100-250 p.s.i., and suddenly releasing the pressure causing the extrudate to puff. The extrudate may be partially dried before placing in the confined space. The protein material may be soy flour, soy protein, soy protein concentrate, or soy protein isolate. The protein material may be neutralised to pH 6-10.5. Wheat flour, corn starch, yellow corn flour, cane sugar, dextrose, calcium, seasoning and flavouring may be added.
GB4098972A 1971-09-13 1972-09-04 Process for preparing a simulated meat product Expired GB1361735A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US18012071A 1971-09-13 1971-09-13

Publications (1)

Publication Number Publication Date
GB1361735A true GB1361735A (en) 1974-07-30

Family

ID=22659267

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4098972A Expired GB1361735A (en) 1971-09-13 1972-09-04 Process for preparing a simulated meat product

Country Status (8)

Country Link
JP (1) JPS5112697B2 (en)
AR (1) AR197965A1 (en)
AU (1) AU438746B2 (en)
BE (1) BE788680A (en)
DE (1) DE2245431A1 (en)
FR (1) FR2152677A1 (en)
GB (1) GB1361735A (en)
NL (1) NL7212437A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1157332B (en) * 1982-11-03 1987-02-11 Aldo Ferrero PROCEDURE FOR OBTAINING LIGHT SOY PROTEINS CRISPY WITH PLEASANT FLAVOR EVEN IF SUBSEQUENTLY REDUCED INTO FLOUR AND PRODUCT SO OBTAINED
JP5857303B2 (en) * 2010-05-21 2016-02-10 不二製油株式会社 Method for improving texture of soy protein textured product

Also Published As

Publication number Publication date
AU438746B2 (en) 1973-08-16
AR197965A1 (en) 1974-05-24
AU4662572A (en) 1973-08-16
JPS4836365A (en) 1973-05-29
DE2245431A1 (en) 1973-04-26
BE788680A (en) 1973-03-12
NL7212437A (en) 1973-03-15
JPS5112697B2 (en) 1976-04-21
FR2152677A1 (en) 1973-04-27

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees