JPS5754557A - Preparation of meat-like food containing blood protein - Google Patents
Preparation of meat-like food containing blood proteinInfo
- Publication number
- JPS5754557A JPS5754557A JP13022580A JP13022580A JPS5754557A JP S5754557 A JPS5754557 A JP S5754557A JP 13022580 A JP13022580 A JP 13022580A JP 13022580 A JP13022580 A JP 13022580A JP S5754557 A JPS5754557 A JP S5754557A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- blood
- meat
- solution
- resultant
- 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.)
- Pending
Links
- 102000004506 Blood Proteins Human genes 0.000 title abstract 4
- 108010017384 Blood Proteins Proteins 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 abstract 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract 3
- 210000004369 blood Anatomy 0.000 abstract 3
- 239000008280 blood Substances 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 2
- 150000001455 metallic ions Chemical class 0.000 abstract 2
- -1 sodium phosphate Chemical class 0.000 abstract 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 239000004471 Glycine Substances 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 150000001447 alkali salts Chemical class 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
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 210000003743 erythrocyte Anatomy 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 244000144972 livestock Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 239000001488 sodium phosphate Substances 0.000 abstract 1
- 229910000162 sodium phosphate Inorganic materials 0.000 abstract 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Abstract
PURPOSE: To prepare a meat-like food having the same sense of eating with resistance to the teeth as natural livestock meat, by kneading a blood protein with a gel obtained by reacting a solution of a nonfibrous protein with multivalent metallic ions, modifying the gel into a fibrous composition, and coagulating the resultant composition under heating.
CONSTITUTION: An animal or vegetable nonfibrous protein, e.g. casein or glycine, is dissolved in a solution containing a base, e.g. NaOH, or a basic salt, e.g. sodium phosphate, at a pH of usually about 5.5W8.5. Multivalent metallic ions, e.g. Ca2+ or Mg2+, are then added to gelatinize the resultant proteinic solution of usually about 5W30% concentration. A blood protein is added to the proteinic solution during or after the gelling, and a stress is then applied to the resultant mixture to form a fibrous composition. The fibrous composition is heated and coagulated to prepare the aimed meat-like food. A dried blood powder made from bovine or hog blood or blood plasmatic protein or erythrocytes are used as the blood protein.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13022580A JPS5754557A (en) | 1980-09-18 | 1980-09-18 | Preparation of meat-like food containing blood protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13022580A JPS5754557A (en) | 1980-09-18 | 1980-09-18 | Preparation of meat-like food containing blood protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5754557A true JPS5754557A (en) | 1982-04-01 |
Family
ID=15029077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13022580A Pending JPS5754557A (en) | 1980-09-18 | 1980-09-18 | Preparation of meat-like food containing blood protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5754557A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2014641A (en) * | 2015-04-14 | 2016-10-17 | Darling Ingredients Int Holding B V | Protein fibres. |
-
1980
- 1980-09-18 JP JP13022580A patent/JPS5754557A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2014641A (en) * | 2015-04-14 | 2016-10-17 | Darling Ingredients Int Holding B V | Protein fibres. |
| WO2016167652A1 (en) * | 2015-04-14 | 2016-10-20 | Darling Ingredients International Holding B.V. | Protein fibres |
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