GB874537A - Protein food products and their preparation - Google Patents

Protein food products and their preparation

Info

Publication number
GB874537A
GB874537A GB3083/57A GB308357A GB874537A GB 874537 A GB874537 A GB 874537A GB 3083/57 A GB3083/57 A GB 3083/57A GB 308357 A GB308357 A GB 308357A GB 874537 A GB874537 A GB 874537A
Authority
GB
United Kingdom
Prior art keywords
protein
solution
curd
suspension
fat
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
GB3083/57A
Inventor
Andre Hurst
Brian Montague Gibbs
Bernard David Hemmings
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.)
Unilever PLC
Original Assignee
Unilever PLC
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 Unilever PLC filed Critical Unilever PLC
Priority to GB3083/57A priority Critical patent/GB874537A/en
Publication of GB874537A publication Critical patent/GB874537A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

A cheese-like product is prepared by adding fat to a solution or suspension of groundnut protein which is heated to at least 80 DEG C. but below boiling-point either before or after the addition, the mixture is homogenized, a curd is precipitated by the action of acid, and the curd is cut, drained, pressed, and ripened. The protein should contain not more than 1% of oil, the remainder in the nuts having been removed by pressing and/or solvent extraction, and the solution or suspension should have a pH of 7-8 and contain 1.5-5.0%, preferably 2.5-3.0%, of the protein. The solution preferably contains soluble carbohydrate, such as a mono- or disaccharide, capable of supporting lactic fermentation. The fat is a refined deodorized vegetable fat such as partly-hardened groundnut and palm oils, and it is added in an amount approximately equal to the protein. After homogenization, the solution on suspension is cooled and the curd is precipitated by the action of an acid, e.g. hydrochloride or, preferably, lactic produced by the fermentation of the carbohydrate.
GB3083/57A 1957-01-29 1957-01-29 Protein food products and their preparation Expired GB874537A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3083/57A GB874537A (en) 1957-01-29 1957-01-29 Protein food products and their preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3083/57A GB874537A (en) 1957-01-29 1957-01-29 Protein food products and their preparation

Publications (1)

Publication Number Publication Date
GB874537A true GB874537A (en) 1961-08-10

Family

ID=9751646

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3083/57A Expired GB874537A (en) 1957-01-29 1957-01-29 Protein food products and their preparation

Country Status (1)

Country Link
GB (1) GB874537A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2156585A1 (en) * 1970-12-01 1972-06-15 The Hong Kong Soya Bean Products Co., Ltd., Kowloon, Hong Kong (Großbritannien) Heat-resistant curd and process for its manufacture
DE3438450A1 (en) * 1983-10-20 1985-05-23 House Food Industrial Co., Ltd., Higashi-Osaka, Osaka PRESSING MATERIAL AND METHOD FOR THE PRODUCTION THEREOF
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
WO2017050480A1 (en) 2015-09-25 2017-03-30 Hochland Se Cream cheese-like food product and production method
WO2020127218A1 (en) 2018-12-20 2020-06-25 Hochland Se Cream-cheese-like food product and production method
CN113057247A (en) * 2019-12-31 2021-07-02 丰益(上海)生物技术研发中心有限公司 High foaming and foaming stability soy protein composition and method of making same
WO2022094110A1 (en) * 2020-10-28 2022-05-05 Archer Daniels Midland Company Non-animal protein based cheese and processes for producing

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2156585A1 (en) * 1970-12-01 1972-06-15 The Hong Kong Soya Bean Products Co., Ltd., Kowloon, Hong Kong (Großbritannien) Heat-resistant curd and process for its manufacture
DE3438450A1 (en) * 1983-10-20 1985-05-23 House Food Industrial Co., Ltd., Higashi-Osaka, Osaka PRESSING MATERIAL AND METHOD FOR THE PRODUCTION THEREOF
WO1997043906A1 (en) * 1996-05-18 1997-11-27 Wilhelm Hansen Process for producing cheese, curd and yoghourt products from soya beans
US6254900B1 (en) 1997-05-17 2001-07-03 Wilhem Hansen Method for the manufacture of cheese, quark and yogurt products from soybeans
WO2017050480A1 (en) 2015-09-25 2017-03-30 Hochland Se Cream cheese-like food product and production method
US11771118B2 (en) 2015-09-25 2023-10-03 Hochland Se Cream cheese-like food product and production method
WO2020127218A1 (en) 2018-12-20 2020-06-25 Hochland Se Cream-cheese-like food product and production method
CN113057247A (en) * 2019-12-31 2021-07-02 丰益(上海)生物技术研发中心有限公司 High foaming and foaming stability soy protein composition and method of making same
CN113057247B (en) * 2019-12-31 2024-02-02 丰益(上海)生物技术研发中心有限公司 Soybean protein composition with high foamability and foamability stability and preparation method thereof
WO2022094110A1 (en) * 2020-10-28 2022-05-05 Archer Daniels Midland Company Non-animal protein based cheese and processes for producing

Similar Documents

Publication Publication Date Title
GB874537A (en) Protein food products and their preparation
Boer et al. On the Growth-Promoting Factor for Rats Present in Summer Butter: One Figure
US1922484A (en) Extracting oil from animal tissue and the lipoid substances by papain digestion
Freeman et al. A Comparison of Rats Fed an Evaporated Milk with Those Fed a “Milk” in Which the Naturally Occurring Fat has Been Replaced by Coconut Oil
US1599030A (en) Food product
Jayasekara et al. Processing technologies for virgin coconut oil and coconut based Confectionaries and beverages
US2404034A (en) Butter product and process for producing the same
DE301365C (en)
US20160374378A1 (en) Pudding and method for manufacturing same
DE421707C (en) Method of making a food
GB555636A (en) Improvements in and relating to the treatment of vegetable seeds and particularly to the treatment of soya beans
SU401337A1 (en) METHOD OF MANUFACTURE OF ACID MILK PRODUCTS
DE923158C (en) Process for the production of a non-hygroscopic dietetic nutritional and strengthening agent
GB600199A (en) A method for the production of aromatic butter by chilling cream of high fat content
Sure et al. Cottonseed Meals, Influence of Processing on Protein Values
GB420563A (en) Improvements in or relating to the manufacture of cheese
GB361461A (en) Process of treating vegetable products containing fats
GB382946A (en) Improvements in or relating to the manufacture of concentrated edible products
GB1314870A (en) Production of dairy products
US2583464A (en) Process of making a physiologicallyactive vitamin preparation
ES381993A1 (en) Procedure for the manufacture of a lactico food of bitty nature. (Machine-translation by Google Translate, not legally binding)
GB630845A (en) Improvements in or relating to the production of aromatised butter or margarine
US3076714A (en) Process for preparing a stable, edible coconut water extract
US2404036A (en) Production of butter extract
AT165089B (en) Process for the production of dry canned meat from land mammals