GB977239A - Improvements in or relating to protein food products - Google Patents
Improvements in or relating to protein food productsInfo
- Publication number
- GB977239A GB977239A GB2408463A GB2408463A GB977239A GB 977239 A GB977239 A GB 977239A GB 2408463 A GB2408463 A GB 2408463A GB 2408463 A GB2408463 A GB 2408463A GB 977239 A GB977239 A GB 977239A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fibres
- albumen
- impregnated
- gluten
- protein
- 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
- 108090000623 proteins and genes Proteins 0.000 title abstract 4
- 102000004169 proteins and genes Human genes 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 2
- 108010068370 Glutens Proteins 0.000 abstract 5
- 244000068988 Glycine max Species 0.000 abstract 5
- 235000010469 Glycine max Nutrition 0.000 abstract 5
- 235000021312 gluten Nutrition 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 5
- 244000105624 Arachis hypogaea Species 0.000 abstract 3
- 244000020518 Carthamus tinctorius Species 0.000 abstract 3
- 241000287828 Gallus gallus Species 0.000 abstract 3
- 235000013330 chicken meat Nutrition 0.000 abstract 3
- 239000003925 fat Substances 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- 239000003921 oil Substances 0.000 abstract 3
- 235000019198 oils Nutrition 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000015241 bacon Nutrition 0.000 abstract 2
- 235000012343 cottonseed oil Nutrition 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000012054 meals Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000020232 peanut Nutrition 0.000 abstract 2
- 241000981138 Allium flavum Species 0.000 abstract 1
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 244000060011 Cocos nucifera Species 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- FADKMVWORSHBKJ-UHFFFAOYSA-N Glyceryl lactopalmitate Chemical compound COC1=CC=CC(OC)=C1C(S1)=NN2C1=NN=C2C1=CC(C=2C=CC=CC=2)=NN1 FADKMVWORSHBKJ-UHFFFAOYSA-N 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 240000007817 Olea europaea Species 0.000 abstract 1
- 108010084695 Pea Proteins Proteins 0.000 abstract 1
- 235000019483 Peanut oil Nutrition 0.000 abstract 1
- 240000000528 Ricinus communis Species 0.000 abstract 1
- 235000004443 Ricinus communis Nutrition 0.000 abstract 1
- 235000019485 Safflower oil Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 abstract 1
- -1 alkaline earth metal sulphites Chemical class 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 239000003240 coconut oil Substances 0.000 abstract 1
- 235000019864 coconut oil Nutrition 0.000 abstract 1
- 235000012716 cod liver oil Nutrition 0.000 abstract 1
- 239000003026 cod liver oil Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 235000014593 oils and fats Nutrition 0.000 abstract 1
- 239000004006 olive oil Substances 0.000 abstract 1
- 235000008390 olive oil Nutrition 0.000 abstract 1
- 239000003346 palm kernel oil Substances 0.000 abstract 1
- 235000019865 palm kernel oil Nutrition 0.000 abstract 1
- 235000019702 pea protein Nutrition 0.000 abstract 1
- 239000000312 peanut oil Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000001044 red dye Substances 0.000 abstract 1
- 239000003813 safflower oil Substances 0.000 abstract 1
- 235000005713 safflower oil Nutrition 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000009987 spinning Methods 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
-
- 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
- A23J3/285—Texturising casein using coagulation from or in a bath
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F4/00—Monocomponent artificial filaments or the like of proteins; Manufacture thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Textile Engineering (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US20344762A | 1962-06-19 | 1962-06-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB977239A true GB977239A (en) | 1964-12-02 |
Family
ID=22754053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2408463A Expired GB977239A (en) | 1962-06-19 | 1963-06-17 | Improvements in or relating to protein food products |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE633804A (en:Method) |
| FR (1) | FR1358921A (en:Method) |
| GB (1) | GB977239A (en:Method) |
| NL (1) | NL294222A (en:Method) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4238515A (en) * | 1978-02-22 | 1980-12-09 | Pedco Proteins And Enzymes Development Co. Ltd. | Novel physical form of gluten, method for its manufacturing and its uses |
| 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 |
| EP1205114A1 (en) * | 2000-11-09 | 2002-05-15 | Coöperatie Koninklijke Cebeco Groep U.A. | Semifinished product for the preparation of a meat substitute |
| WO2006009426A1 (en) * | 2004-06-11 | 2006-01-26 | Nug Nahrungs- Und Genussmittel Vertriebsgesellschaft Mbh | Meat substitute product comprising fibres and method for the preparation thereof |
-
0
- BE BE633804D patent/BE633804A/xx unknown
- NL NL294222D patent/NL294222A/xx unknown
-
1963
- 1963-06-11 FR FR937652A patent/FR1358921A/fr not_active Expired
- 1963-06-17 GB GB2408463A patent/GB977239A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4238515A (en) * | 1978-02-22 | 1980-12-09 | Pedco Proteins And Enzymes Development Co. Ltd. | Novel physical form of gluten, method for its manufacturing and its uses |
| 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 |
| EP1205114A1 (en) * | 2000-11-09 | 2002-05-15 | Coöperatie Koninklijke Cebeco Groep U.A. | Semifinished product for the preparation of a meat substitute |
| WO2006009426A1 (en) * | 2004-06-11 | 2006-01-26 | Nug Nahrungs- Und Genussmittel Vertriebsgesellschaft Mbh | Meat substitute product comprising fibres and method for the preparation thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| NL294222A (en:Method) | |
| FR1358921A (fr) | 1964-04-17 |
| BE633804A (en:Method) | 1963-11-04 |
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