SE365387B - - Google Patents

Info

Publication number
SE365387B
SE365387B SE05310/71A SE531071A SE365387B SE 365387 B SE365387 B SE 365387B SE 05310/71 A SE05310/71 A SE 05310/71A SE 531071 A SE531071 A SE 531071A SE 365387 B SE365387 B SE 365387B
Authority
SE
Sweden
Application number
SE05310/71A
Inventor
V Tolstoguzov
D Izjumov
V Grinberg
A Marusova
V Chekovskaya
Original Assignee
I Elemento Orch Soedineny
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by I Elemento Orch Soedineny filed Critical I Elemento Orch Soedineny
Publication of SE365387B publication Critical patent/SE365387B/xx

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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Fish Paste Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
SE05310/71A 1970-04-24 1971-04-23 SE365387B (xx)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU1427319A SU301939A1 (ru) 1970-04-24 1970-04-24 Способ приготовлени пищевых продуктов

Publications (1)

Publication Number Publication Date
SE365387B true SE365387B (xx) 1974-03-25

Family

ID=20451903

Family Applications (1)

Application Number Title Priority Date Filing Date
SE05310/71A SE365387B (xx) 1970-04-24 1971-04-23

Country Status (8)

Country Link
US (1) US3829587A (xx)
BE (1) BE766220A (xx)
CA (1) CA923751A (xx)
FR (1) FR2090570A5 (xx)
GB (1) GB1310669A (xx)
NL (1) NL147924B (xx)
SE (1) SE365387B (xx)
SU (1) SU301939A1 (xx)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4173657A (en) * 1978-02-21 1979-11-06 Ralston Purina Company Vegetable protein ingredient for Kamaboko products containing a polysaccharide
DK156986C (da) * 1979-11-08 1990-04-02 Quaker Oats Ltd Proteinholdigt foderprodukt med middelhoejt fugtighedsindhold og fremgangsmaade til fremstilling deraf
GB2148901A (en) * 1983-10-04 1985-06-05 Johnson & Johnson Protein/polysaccharide complexes
US4559233A (en) * 1983-12-30 1985-12-17 Kraft, Inc. Edible fibrous serum milk protein/xanthan gum complexes
US4563360A (en) * 1983-12-30 1986-01-07 Kraft, Inc. Edible xanthan gum-protein fibrous complexes
EP0227659B1 (en) * 1985-07-01 1989-11-15 Kraft, Incorporated Shelf stable acid food dressings containing fibrous protein complexes
DE3728155A1 (de) * 1986-12-03 1987-12-10 Inst Hochseefischerei Verfahren und anlage zur herstellung strukturierter erzeugnisse
US4880654A (en) * 1986-12-22 1989-11-14 Minoru Okada Process for preparing simulated meat
US4885179A (en) * 1987-03-01 1989-12-05 Kraft, Inc. Method of making fibrous protein xanthan gum complexes
US5028445A (en) * 1988-04-28 1991-07-02 Jac Creative Foods, Inc. Process of forming simulated crustacean meat
US4994366A (en) * 1988-04-28 1991-02-19 Jac Creative Foods, Inc. Shrimp analog forming process
IL90063A0 (en) * 1988-04-29 1989-12-15 Kraft Inc Microfragmented anisotropic poly-saccharide/protein complex dispersions
US4869920A (en) * 1988-07-01 1989-09-26 Kawana Frank S Process for preparing surimi products
JP2740241B2 (ja) * 1989-03-06 1998-04-15 株式会社日本電気化学工業所 こんにゃくチップとその製造方法及び加工食品
DE4142275A1 (de) * 1991-12-20 1993-06-24 Bayer Ag Isocyanatocarbonsaeuren, ein verfahren zu ihrer herstellung und ihrer verwendung
AU7071394A (en) * 1993-07-01 1995-01-24 Unilever Plc Low fat spread
ATE208568T1 (de) * 1996-03-27 2001-11-15 Nestle Sa Protein-verkapselte teilchen aus einer polysaccharid-enthaltender dispersion
WO2001005251A1 (en) * 1999-07-16 2001-01-25 University Of Massachusetts Edible animal muscle protein gels
EP2695524A1 (fr) 2012-08-08 2014-02-12 Jean-Christophe Darricau Procédé de fabrication de plats en texture modifiées
EP3703506A1 (en) 2017-10-31 2020-09-09 Coöperatie Avebe U.A. Potato protein based fibrous structures and food items comprising the same

Also Published As

Publication number Publication date
CA923751A (en) 1973-04-03
NL7105487A (xx) 1971-10-26
US3829587A (en) 1974-08-13
FR2090570A5 (xx) 1972-01-14
BE766220A (fr) 1971-09-16
SU301939A1 (ru) 1976-06-25
NL147924B (nl) 1975-12-15
GB1310669A (en) 1973-03-21
DE2119412B2 (de) 1975-06-05
DE2119412A1 (de) 1971-11-25

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