GB977238A - Improvements in or relating to protein food products - Google Patents
Improvements in or relating to protein food productsInfo
- Publication number
- GB977238A GB977238A GB2408163A GB2408163A GB977238A GB 977238 A GB977238 A GB 977238A GB 2408163 A GB2408163 A GB 2408163A GB 2408163 A GB2408163 A GB 2408163A GB 977238 A GB977238 A GB 977238A
- Authority
- GB
- United Kingdom
- Prior art keywords
- protein
- fibres
- fried
- ground
- chopped
- 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
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
In making a protein food simulating natural ground or chopped meat, spun edible protein fibres are impregnated with an additive comprising a binder, a flavouring agent, a colouring agent, an oil and/or fat and/or an emulsifier, then heated, e.g. in steam or by broiling, baking or boiling in water, to set-up the fibres and then ground or chopped and lightly (partially) fried or lightly fried and ground or chopped. The fried food may then be dried. The protein food may contain fried and unfried ground impregnated fibres. Frying may be effected by partly or completely immersing the set-up fibres in cooking oil or fat at a temperature between 250 and 450 DEG F. The protein in the fibres may be a vegetable protein such as soy, safflower, maize, peanut or pea protein or an animal protein such as casein. The binder may comprise a heat-coagulable protein such as dried egg albumen and, if desired, toasted defatted soybean flour, fresh wheat gluten and hydrolysed vegetable protein. The flavouring agent may comprise meat, e.g. beef, flavouring monosodium glutamate, sodium chloride, yellow onion powder, brown sugar and spices. The colouring agent may be a red dye and liquid smoke. Specified oils for use in the additive are: soybean cotton seed, maize, coconut, palm kernel, olive, peanut, sesame, safflower and cod liver oil. Specified fats are butter and tallow. The oils and fats may be hydrogenated. Specified emulsifiers are: mono- and di-glyercides of stearic, palmitic and oleic acid, sucrose partial palmitate or oleate, dodecyl glyceryl ether sulphates, monostearin phosphate, glyceryl lactopalmitate and polyoxyethylene ethers of sorbitan monostearate and distearate. The fibres may be spun by extruding a dispersion of the edible protein, in water containing 5 to 10%, by weight, of dissolved sodium hydroxide, through dies or spinnerets into an acidic coagulating bath and then neutralized to a pH value between 4.0 and 7.0, e.g. in an aqueous solution of an alkali or alkaline earth metal sulphite or bisulphite. The fibres may be stretched to elongate them by 50 to 400% and allowed to age, e.g. for at least one week, before being neutralized. They may be heated and/or treated with a peroxide, such as hydrogen peroxide, to improve their flavour. Alkali and alkaline earth metal sulphates and bisulphites may be added during or after impregnation of the fibres to tenderize them.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US20563462A | 1962-06-22 | 1962-06-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB977238A true GB977238A (en) | 1964-12-02 |
Family
ID=22763001
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2408163A Expired GB977238A (en) | 1962-06-22 | 1963-06-17 | Improvements in or relating to protein food products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB977238A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2404405A1 (en) * | 1977-09-29 | 1979-04-27 | Nestle Sa | PROCESS FOR THE PREPARATION OF A TEXTURED PROTEIN FOOD PRODUCT |
ES2125170A1 (en) * | 1996-09-16 | 1999-02-16 | Frahm Eyvind H | Flavour for food product and process for obtaining the said flavour |
WO2000065937A1 (en) * | 1999-04-29 | 2000-11-09 | Societe Des Produits Nestle S.A. | Multicomponent marinades |
EP1205114A1 (en) * | 2000-11-09 | 2002-05-15 | Coöperatie Koninklijke Cebeco Groep U.A. | Semifinished product for the preparation of a meat substitute |
WO2016035058A2 (en) | 2014-09-05 | 2016-03-10 | Syral Belgium Nv | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
WO2017153931A1 (en) | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | Moist pet food comprising a proteinaceous meat analogue having an improved texture |
WO2017153930A1 (en) | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | A highly nutritious proteinaceous meat analogue having an improved texture and an extended shelf-life |
-
1963
- 1963-06-17 GB GB2408163A patent/GB977238A/en not_active Expired
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2404405A1 (en) * | 1977-09-29 | 1979-04-27 | Nestle Sa | PROCESS FOR THE PREPARATION OF A TEXTURED PROTEIN FOOD PRODUCT |
ES2125170A1 (en) * | 1996-09-16 | 1999-02-16 | Frahm Eyvind H | Flavour for food product and process for obtaining the said flavour |
WO2000065937A1 (en) * | 1999-04-29 | 2000-11-09 | Societe Des Produits Nestle S.A. | Multicomponent marinades |
EP1205114A1 (en) * | 2000-11-09 | 2002-05-15 | Coöperatie Koninklijke Cebeco Groep U.A. | Semifinished product for the preparation of a meat substitute |
WO2016035058A3 (en) * | 2014-09-05 | 2016-04-28 | Syral Belgium Nv | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
WO2016035059A2 (en) | 2014-09-05 | 2016-03-10 | Syral Belgium Nv | An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life |
WO2016035058A2 (en) | 2014-09-05 | 2016-03-10 | Syral Belgium Nv | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
GB2545373A (en) * | 2014-09-05 | 2017-06-14 | Syral Belgium Nv | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
BE1024092B1 (en) * | 2014-09-05 | 2017-11-13 | Syral Belgium Nv | A PROTEINY MEAT REPLACEMENT WITH AN IMPROVED STRUCTURE AND EXTENDED SHELF LIFE. |
GB2545373B (en) * | 2014-09-05 | 2020-09-23 | Tereos Starch & Sweeteners Belgium | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
US11197486B2 (en) | 2014-09-05 | 2021-12-14 | Tereos Starch & Sweeteners | Inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life |
US11206850B2 (en) | 2014-09-05 | 2021-12-28 | Tereos Starch & Sweeteners Belgium | Proteinaceous meat analogue having an improved texture and an extended shelf-life |
US11666069B2 (en) | 2014-09-05 | 2023-06-06 | Tereos Starch & Sweeteners Belgium | Proteinaceous meat analogue having an improved texture and an extended shelf-life |
WO2017153931A1 (en) | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | Moist pet food comprising a proteinaceous meat analogue having an improved texture |
WO2017153930A1 (en) | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | A highly nutritious proteinaceous meat analogue having an improved texture and an extended shelf-life |
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