GB1429111A - Method of producing vegettable protein seafoods substitutes - Google Patents

Method of producing vegettable protein seafoods substitutes

Info

Publication number
GB1429111A
GB1429111A GB3362274A GB3362274A GB1429111A GB 1429111 A GB1429111 A GB 1429111A GB 3362274 A GB3362274 A GB 3362274A GB 3362274 A GB3362274 A GB 3362274A GB 1429111 A GB1429111 A GB 1429111A
Authority
GB
United Kingdom
Prior art keywords
curd
vegetable protein
substitutes
extruder
adjusting
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
GB3362274A
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.)
Central Soya Co Inc
Original Assignee
Central Soya Co Inc
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 Central Soya Co Inc filed Critical Central Soya Co Inc
Priority to GB3362274A priority Critical patent/GB1429111A/en
Publication of GB1429111A publication Critical patent/GB1429111A/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
    • 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

Abstract

1429111 Vegetable protein seafood substitute CENTRAL SOYA CO INC 30 July 1974 33622/74 Heading A2B Vegetable protein seafood substitutes are prepared by adjusting the temperature of an aqueous solution of a vegetable protein essentially free of fibrous residues and other non-proteinaceous materials to less than 150‹F and adjusting the pH to from 4.5 to 4.8 to precipitate the major globulin fraction as a curd, removing sufficient solution from the curd so that the separated curd has a solids content of from 15 to 25% by weight, dispersing large particles or agglomerates in said curd, raising the pH to 5.5 to 7.0, heating in an extruder to from 200 to 300‹F and extruding the heated curd at a pressure of from 75 to 200 and at a diameter of substantially 3/16 inch whereby the curd is modified to produce textural properties resembling sea-food. The heating may be progressively increased as the curd passes through the extruder. Preservatives, flavourings and colouring agents may be added prior to extrusion. The extrudate may be breaded and deep-fried. Reference has been directed by the comptroller to Specification 1300711.
GB3362274A 1974-07-30 1974-07-30 Method of producing vegettable protein seafoods substitutes Expired GB1429111A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3362274A GB1429111A (en) 1974-07-30 1974-07-30 Method of producing vegettable protein seafoods substitutes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3362274A GB1429111A (en) 1974-07-30 1974-07-30 Method of producing vegettable protein seafoods substitutes

Publications (1)

Publication Number Publication Date
GB1429111A true GB1429111A (en) 1976-03-24

Family

ID=10355313

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3362274A Expired GB1429111A (en) 1974-07-30 1974-07-30 Method of producing vegettable protein seafoods substitutes

Country Status (1)

Country Link
GB (1) GB1429111A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4880659A (en) * 1985-07-06 1989-11-14 Kyodo Milk Industry Co., Ltd. Processing tofu or dough for processed tofu to result in meat-like texture
WO1994028738A1 (en) * 1993-06-16 1994-12-22 Haldane Foods Group Limited A cooked minced meat like product and a method for the production thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4880659A (en) * 1985-07-06 1989-11-14 Kyodo Milk Industry Co., Ltd. Processing tofu or dough for processed tofu to result in meat-like texture
WO1994028738A1 (en) * 1993-06-16 1994-12-22 Haldane Foods Group Limited A cooked minced meat like product and a method for the production thereof
GB2294192A (en) * 1993-06-16 1996-04-24 Haldane Foods Group Ltd Acooked minced meat like product and a method for the production thereof
GB2294192B (en) * 1993-06-16 1997-04-02 Haldane Foods Group Ltd A cooked minced meat like product and a method for the production thereof
US5804246A (en) * 1993-06-16 1998-09-08 Haldane Foods Ltd. Process for the production of cooked minced meat-like product

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee