JPS6210624B2 - - Google Patents
Info
- Publication number
- JPS6210624B2 JPS6210624B2 JP52038957A JP3895777A JPS6210624B2 JP S6210624 B2 JPS6210624 B2 JP S6210624B2 JP 52038957 A JP52038957 A JP 52038957A JP 3895777 A JP3895777 A JP 3895777A JP S6210624 B2 JPS6210624 B2 JP S6210624B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- water
- fibers
- freezing
- mixture
- 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
- 102000004169 proteins and genes Human genes 0.000 claims description 116
- 108090000623 proteins and genes Proteins 0.000 claims description 116
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 33
- 238000007710 freezing Methods 0.000 claims description 32
- 230000008014 freezing Effects 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 25
- 239000013078 crystal Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 16
- 230000000087 stabilizing effect Effects 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 4
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 230000002829 reductive effect Effects 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 106
- 239000000835 fiber Substances 0.000 description 54
- 239000000047 product Substances 0.000 description 38
- 235000019441 ethanol Nutrition 0.000 description 29
- 235000013372 meat Nutrition 0.000 description 18
- 239000000243 solution Substances 0.000 description 15
- 235000013322 soy milk Nutrition 0.000 description 13
- 235000010469 Glycine max Nutrition 0.000 description 10
- 238000005345 coagulation Methods 0.000 description 10
- 230000015271 coagulation Effects 0.000 description 10
- 239000007787 solid Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 150000007513 acids Chemical class 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 230000001788 irregular Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000019625 fat content Nutrition 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 102000034240 fibrous proteins Human genes 0.000 description 3
- 108091005899 fibrous proteins Proteins 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 239000012460 protein solution Substances 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010058846 Ovalbumin Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- -1 flavorings Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000009998 heat setting Methods 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001187 thermosetting polymer Polymers 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000004660 morphological change Effects 0.000 description 1
- 230000008450 motivation Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000034272 protein filaments Human genes 0.000 description 1
- 108091005974 protein filaments Proteins 0.000 description 1
- 230000007925 protein solubilization Effects 0.000 description 1
- 238000001799 protein solubilization Methods 0.000 description 1
- 239000000310 rehydration solution Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 108010027322 single cell proteins Proteins 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 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
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
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)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/674,193 US4087566A (en) | 1974-06-18 | 1976-04-06 | Fibrous protein materials |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS52122659A JPS52122659A (en) | 1977-10-15 |
| JPS6210624B2 true JPS6210624B2 (enrdf_load_stackoverflow) | 1987-03-07 |
Family
ID=24705668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3895777A Granted JPS52122659A (en) | 1976-04-06 | 1977-04-05 | Method of producing fibrous protein material |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS52122659A (enrdf_load_stackoverflow) |
| CA (1) | CA1072392A (enrdf_load_stackoverflow) |
| DE (1) | DE2713709A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2346983A1 (enrdf_load_stackoverflow) |
| GB (1) | GB1537173A (enrdf_load_stackoverflow) |
| MX (1) | MX4777E (enrdf_load_stackoverflow) |
| NL (1) | NL7703694A (enrdf_load_stackoverflow) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1072394A (en) * | 1976-06-16 | 1980-02-26 | General Foods Corporation | Fibrous protein materials |
| US4321280A (en) * | 1977-12-01 | 1982-03-23 | General Foods Corporation | Textured oil seed protein products |
| JPS58170452A (ja) * | 1982-03-30 | 1983-10-07 | Kazuo Hara | 剥離食品の製造方法 |
| DE19751204A1 (de) * | 1997-11-13 | 1999-06-24 | Wolfgang Mayer | Verfahren zur Herstellung eines Nahrungsmittels mit Pflanzenprotein, insbesondere mit Weizeneiweiß, sowie ein daraus hergestelltes Nahrungsmittel |
| US20150296834A1 (en) * | 2014-04-17 | 2015-10-22 | Savage River, Inc. dba Beyond Meat, Inc. | Plant based meat structured protein products |
| US11058137B2 (en) | 2018-09-20 | 2021-07-13 | The Better Meat Co. | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| US12274283B2 (en) | 2018-09-20 | 2025-04-15 | The Better Meat Co. | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| IL278052B (en) * | 2020-10-14 | 2022-06-01 | Redefine Meat Ltd | Meat substitute and method for its preparation |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3920853A (en) * | 1971-03-16 | 1975-11-18 | Ralston Purina Co | Protein food product |
| GB1402188A (en) * | 1972-12-14 | 1975-08-06 | British Steel Corp | Deformable sealing members |
| US4001459A (en) * | 1974-06-18 | 1977-01-04 | General Foods Corporation | Fibrous protein materials |
-
1977
- 1977-03-10 CA CA273,660A patent/CA1072392A/en not_active Expired
- 1977-03-17 GB GB11453/77A patent/GB1537173A/en not_active Expired
- 1977-03-28 MX MX775584U patent/MX4777E/es unknown
- 1977-03-28 DE DE19772713709 patent/DE2713709A1/de not_active Ceased
- 1977-03-29 FR FR7709369A patent/FR2346983A1/fr active Granted
- 1977-04-05 NL NL7703694A patent/NL7703694A/xx not_active Application Discontinuation
- 1977-04-05 JP JP3895777A patent/JPS52122659A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| CA1072392A (en) | 1980-02-26 |
| FR2346983B1 (enrdf_load_stackoverflow) | 1983-07-22 |
| GB1537173A (en) | 1978-12-29 |
| JPS52122659A (en) | 1977-10-15 |
| MX4777E (es) | 1982-09-13 |
| NL7703694A (nl) | 1977-10-10 |
| DE2713709A1 (de) | 1977-10-27 |
| FR2346983A1 (fr) | 1977-11-04 |
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