IL43588A - Process for producing a porous expanded food product having a meat-like flavour and product obtained thereby - Google Patents
Process for producing a porous expanded food product having a meat-like flavour and product obtained therebyInfo
- Publication number
- IL43588A IL43588A IL43588A IL4358873A IL43588A IL 43588 A IL43588 A IL 43588A IL 43588 A IL43588 A IL 43588A IL 4358873 A IL4358873 A IL 4358873A IL 43588 A IL43588 A IL 43588A
- Authority
- IL
- Israel
- Prior art keywords
- tthhee
- ooff
- ttoo
- iinn
- aanndd
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract 6
- 239000000796 flavoring agent Substances 0.000 title claims abstract 3
- 235000019634 flavors Nutrition 0.000 title claims abstract 3
- 238000000034 method Methods 0.000 title claims 5
- 238000004519 manufacturing process Methods 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 3
- 150000001720 carbohydrates Chemical class 0.000 claims abstract 2
- 235000014633 carbohydrates Nutrition 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims 2
- 229920002261 Corn starch Polymers 0.000 claims 1
- 235000019759 Maize starch Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims 1
- 235000018417 cysteine Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 abstract 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000002402 hexoses Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 150000002972 pentoses Chemical class 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- -1 sulphur compound Chemical class 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
- A23J3/26—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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/802—Simulated animal flesh
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Formation And Processing Of Food Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
- Fodder In General (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1690972A CH558148A (fr) | 1972-11-21 | 1972-11-21 | Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL43588A0 IL43588A0 (en) | 1974-03-14 |
| IL43588A true IL43588A (en) | 1976-08-31 |
Family
ID=4421260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL43588A IL43588A (en) | 1972-11-21 | 1973-11-07 | Process for producing a porous expanded food product having a meat-like flavour and product obtained thereby |
Country Status (29)
| Country | Link |
|---|---|
| US (1) | US3930044A (enExample) |
| JP (1) | JPS5542810B2 (enExample) |
| AT (1) | AT335265B (enExample) |
| BE (1) | BE806699A (enExample) |
| CA (1) | CA1000997A (enExample) |
| CH (1) | CH558148A (enExample) |
| CS (1) | CS174223B2 (enExample) |
| DD (1) | DD109311A5 (enExample) |
| DE (1) | DE2353126C2 (enExample) |
| DK (1) | DK146052C (enExample) |
| ES (1) | ES420676A1 (enExample) |
| FI (1) | FI56926C (enExample) |
| FR (1) | FR2206912B1 (enExample) |
| GB (1) | GB1421397A (enExample) |
| HU (1) | HU169131B (enExample) |
| IE (1) | IE38440B1 (enExample) |
| IL (1) | IL43588A (enExample) |
| IT (1) | IT1001628B (enExample) |
| KE (1) | KE2942A (enExample) |
| LU (1) | LU68829A1 (enExample) |
| MY (1) | MY7600235A (enExample) |
| NL (1) | NL7315592A (enExample) |
| NO (1) | NO138643C (enExample) |
| PH (1) | PH11226A (enExample) |
| PL (1) | PL84651B1 (enExample) |
| SE (1) | SE409406B (enExample) |
| SU (1) | SU562172A3 (enExample) |
| YU (1) | YU34837B (enExample) |
| ZA (1) | ZA738353B (enExample) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51121557A (en) * | 1975-04-12 | 1976-10-23 | Morinaga & Co | Method of producing baked confection containing processed soybean product |
| JPS5241274A (en) * | 1975-09-26 | 1977-03-30 | Kikkoman Shoyu Co Ltd | Method of improving quality of food and drink |
| US4161550A (en) * | 1977-09-21 | 1979-07-17 | The Procter & Gamble Company | Meat aroma precursor composition |
| CH623730A5 (enExample) * | 1977-09-29 | 1981-06-30 | Nestle Sa | |
| JPS6344848A (ja) * | 1985-11-25 | 1988-02-25 | Ajinomoto Co Inc | 高膨化食品の製造法 |
| CH670743A5 (enExample) * | 1987-04-06 | 1989-07-14 | Nestle Sa | |
| US5216945A (en) * | 1987-04-06 | 1993-06-08 | Nestec S.A. | Apparatus for preparation of a flavoring agent |
| DE3880278T2 (de) * | 1987-12-07 | 1993-09-16 | Unilever Nv | Ein verfahren zur verbesserung der geschmackseigenschaften von kartoffelprodukten. |
| EP2049509B1 (en) * | 2006-08-04 | 2011-10-26 | Firmenich SA | New furyl thioalkanals useful in the flavor industry |
| PL2000032T3 (pl) * | 2007-06-04 | 2018-08-31 | Nestec S.A. | Pieczona kompozycja |
| WO2010037783A1 (en) | 2008-10-03 | 2010-04-08 | Dsm Ip Assets B.V. | Process to make food or feed flavour with glutathione or cystein |
| JP5857302B2 (ja) * | 2010-05-21 | 2016-02-10 | 不二製油株式会社 | 大豆蛋白組織化物の製造方法 |
| JP5857303B2 (ja) * | 2010-05-21 | 2016-02-10 | 不二製油株式会社 | 大豆蛋白組織化物の食感改善方法 |
| CN106455626A (zh) | 2014-03-31 | 2017-02-22 | 非凡食品有限公司 | 碎肉仿品 |
| MX2019006047A (es) | 2016-12-16 | 2019-10-02 | Nestle Sa | Oligosacaridos para generacion de sabor. |
| US11737476B2 (en) | 2018-01-17 | 2023-08-29 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2934437A (en) * | 1955-04-07 | 1960-04-26 | Lever Brothers Ltd | Flavoring substances and their preparation |
| ES308152A1 (es) * | 1964-01-16 | 1965-07-01 | Int Flavors & Fragrances Inc | Un procedimiento para preparar una composicion comestible. |
| US3394015A (en) * | 1964-01-16 | 1968-07-23 | Int Flavors & Fragrances Inc | Product and process of reacting a proteinaceous substance with a sulfurcontaining compound to provide a meat-like flavor |
| US3480442A (en) * | 1966-06-22 | 1969-11-25 | Archer Daniels Midland Co | Process for preparing a high protein snack |
| GB1379600A (en) * | 1971-01-12 | 1975-01-02 | Pedigree Petfoods Ltd | Meat-like protein product |
| US3753729A (en) * | 1972-02-10 | 1973-08-21 | Cpc International Inc | Method for preparing food snack compositions |
-
1972
- 1972-11-21 CH CH1690972A patent/CH558148A/fr not_active IP Right Cessation
-
1973
- 1973-10-23 DE DE2353126A patent/DE2353126C2/de not_active Expired
- 1973-10-29 BE BE137224A patent/BE806699A/xx not_active IP Right Cessation
- 1973-10-29 ZA ZA738353*A patent/ZA738353B/xx unknown
- 1973-10-30 IE IE1959/73A patent/IE38440B1/xx unknown
- 1973-10-30 CA CA184,669A patent/CA1000997A/en not_active Expired
- 1973-10-31 GB GB5061573A patent/GB1421397A/en not_active Expired
- 1973-11-05 IT IT30919/73A patent/IT1001628B/it active
- 1973-11-06 SE SE7315060A patent/SE409406B/sv unknown
- 1973-11-06 FI FI3417/73A patent/FI56926C/fi active
- 1973-11-07 IL IL43588A patent/IL43588A/en unknown
- 1973-11-09 FR FR7339917A patent/FR2206912B1/fr not_active Expired
- 1973-11-12 PH PH15214A patent/PH11226A/en unknown
- 1973-11-14 NL NL7315592A patent/NL7315592A/xx unknown
- 1973-11-16 CS CS7874A patent/CS174223B2/cs unknown
- 1973-11-19 DD DD174798A patent/DD109311A5/xx unknown
- 1973-11-19 LU LU68829A patent/LU68829A1/xx unknown
- 1973-11-20 SU SU1975832A patent/SU562172A3/ru active
- 1973-11-20 AT AT972073A patent/AT335265B/de not_active IP Right Cessation
- 1973-11-20 YU YU2991/73A patent/YU34837B/xx unknown
- 1973-11-20 ES ES420676A patent/ES420676A1/es not_active Expired
- 1973-11-20 NO NO4439/73A patent/NO138643C/no unknown
- 1973-11-20 DK DK626273A patent/DK146052C/da not_active IP Right Cessation
- 1973-11-20 JP JP12981073A patent/JPS5542810B2/ja not_active Expired
- 1973-11-20 PL PL1973166642A patent/PL84651B1/pl unknown
- 1973-11-20 US US417503A patent/US3930044A/en not_active Expired - Lifetime
- 1973-11-21 HU HUSO1101A patent/HU169131B/hu not_active IP Right Cessation
-
1976
- 1976-12-30 MY MY235/76A patent/MY7600235A/xx unknown
-
1979
- 1979-03-30 KE KE2942A patent/KE2942A/xx unknown
Also Published As
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