GB1439983A - Proteinaceous food products and methods of producing same - Google Patents

Proteinaceous food products and methods of producing same

Info

Publication number
GB1439983A
GB1439983A GB3952373A GB3952373A GB1439983A GB 1439983 A GB1439983 A GB 1439983A GB 3952373 A GB3952373 A GB 3952373A GB 3952373 A GB3952373 A GB 3952373A GB 1439983 A GB1439983 A GB 1439983A
Authority
GB
United Kingdom
Prior art keywords
conditions
proteinaceous food
food products
aug
subjected
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
GB3952373A
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 Ltd
Griffith Laboratories Ltd
Original Assignee
GRIFFITH LABORATORIES Ltd
Griffith Laboratories 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
Priority claimed from US05/285,422 external-priority patent/US3968268A/en
Application filed by GRIFFITH LABORATORIES Ltd, Griffith Laboratories Ltd filed Critical GRIFFITH LABORATORIES Ltd
Publication of GB1439983A publication Critical patent/GB1439983A/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
    • 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
    • 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)
  • Molecular Biology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

1439983 Dense proteinaceous food products GRIFFITH LABORATORIES Ltd 14 Aug 1973 [31 Aug 1972] 39523/73 Heading A2B Moist crumbly to free flowing proteinaceous food material is subjected to such conditions of mechanical pressure, temperature, pH, and moisture to convert the material under non-puffing conditions to a dense substantially homogeneous translucent to glassy coherent bonded product of desired shape and size, and which, if the product is subjected to hydration with added water under retorting conditions, gives rise to a hydrated coherent bonded product having or retaining its structural integrity, having desired textural characteristics, and having a water absorption value of at least 150%. Suitable materials include soy protein, wheat or rice gluten, and casein.
GB3952373A 1972-08-31 1973-08-14 Proteinaceous food products and methods of producing same Expired GB1439983A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/285,422 US3968268A (en) 1970-10-02 1972-08-31 Process for producing hydratable, translucent to glassy, proteinaceous products, and the resulting products

Publications (1)

Publication Number Publication Date
GB1439983A true GB1439983A (en) 1976-06-16

Family

ID=23094169

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3952373A Expired GB1439983A (en) 1972-08-31 1973-08-14 Proteinaceous food products and methods of producing same

Country Status (4)

Country Link
AU (1) AU5939073A (en)
CA (1) CA1019620A (en)
DE (1) DE2343830A1 (en)
GB (1) GB1439983A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4103034A (en) * 1974-10-18 1978-07-25 Nabisco, Inc. Process for production of textured protein flakes
US20070077345A1 (en) * 2005-09-30 2007-04-05 Borders Cheryl K High-protein soy-wheat crisps

Also Published As

Publication number Publication date
AU5939073A (en) 1975-02-20
CA1019620A (en) 1977-10-25
DE2343830A1 (en) 1974-03-14

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Legal Events

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