GB1429111A - Method of producing vegettable protein seafoods substitutes - Google Patents
Method of producing vegettable protein seafoods substitutesInfo
- 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
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
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)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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.
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)
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 |
-
1974
- 1974-07-30 GB GB3362274A patent/GB1429111A/en not_active Expired
Cited By (5)
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 |