GB1393822A - Textured protein - Google Patents
Textured proteinInfo
- Publication number
- GB1393822A GB1393822A GB3870072A GB3870072A GB1393822A GB 1393822 A GB1393822 A GB 1393822A GB 3870072 A GB3870072 A GB 3870072A GB 3870072 A GB3870072 A GB 3870072A GB 1393822 A GB1393822 A GB 1393822A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pieces
- protein
- pressure
- zone
- dough
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1393822 Protein product GENERAL MILLS Inc 18 Aug 1972 38700/72 Heading A2B [Also in Divisions B5 and C3] Untextured protein dough, for example soy, peanut, cottonseed, sesame seed, or brewer flakes, is extruded as a continuous rope, cut into pieces, propelled in a confined path through zone under gaseous pressure and temperature sufficient to texturise the protein, and then removed to a lower pressure zone where the pieces are expanded. The figure shows a suitable apparatus, protein material from a hopper 33 being worked into a dough in screw extruder 28, the rope issuing from nozzle 37 being cut into pieces by cutter 40, steam under pressure being supplied from source 12. Construction 19 maintains the pressure in zone 17, and the texturised pieces then expand when they issue into ambient surroundings at 42. The product may be used as a meat analog.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3870072A GB1393822A (en) | 1972-08-18 | 1972-08-18 | Textured protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3870072A GB1393822A (en) | 1972-08-18 | 1972-08-18 | Textured protein |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1393822A true GB1393822A (en) | 1975-05-14 |
Family
ID=10405160
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3870072A Expired GB1393822A (en) | 1972-08-18 | 1972-08-18 | Textured protein |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1393822A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0146510A1 (en) * | 1983-11-09 | 1985-06-26 | Aga Aktiebolag | Method of extrusion |
-
1972
- 1972-08-18 GB GB3870072A patent/GB1393822A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0146510A1 (en) * | 1983-11-09 | 1985-06-26 | Aga Aktiebolag | Method of extrusion |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |