TWI308058B - Vegetarian meat and manufacture method thereof - Google Patents
Vegetarian meat and manufacture method thereof Download PDFInfo
- Publication number
- TWI308058B TWI308058B TW095125462A TW95125462A TWI308058B TW I308058 B TWI308058 B TW I308058B TW 095125462 A TW095125462 A TW 095125462A TW 95125462 A TW95125462 A TW 95125462A TW I308058 B TWI308058 B TW I308058B
- Authority
- TW
- Taiwan
- Prior art keywords
- soy
- meat
- fluid
- wet
- soybean
- Prior art date
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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
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)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
!3〇8〇58 九、發明說明: 【發明所屬之技術領域】 本發明係關於素肉的製造方法, 素肉的製造方法。 關於戲式頁豆 【先前技術】 多年來食 品工業亦鲁耸夕人 蛋白質(辛肉),彳丨>、、°夕、金叙及努力來生產非肉性 來取代=二:;蛋白加工生產素肉 '_品,則可克服世界上動::肉::能以取代動物 目,需-種質地近似自然動物肉 的食物。但目前最主要的困難在於益法占可接雙 组織特性與動物肉品相同的素肉。;、=及纖維 纖維組織狀的結構,其所產生的“口:為 成食用者的喜愛。 ’次很谷易辯識且造 現在已發展出多種利用黃豆蛋白一 月旨黃豆粉、黃豆濃縮蛋白等來製傷素的^丑粉、、低 利用加熱、擠麗黃豆蛋白物質來製備素肉=,f方法係 製備素肉的過程中,先將咅 ^ y二Λ。在以黃豆蛋白 «維狀物質聚集成纖維;,同時著 隶後將纖維束製備成類似動物性肉品的產物未科寺, 加熱、擠壓製造素肉的方法,包括 合,以漏機進行加熱和加堡而形成敎和水混 熱塑性蛋白團通過ς二二將 〜用#同與螺軸的擠 0470-A21603TWF(N2);163;kai 5
Claims (1)
- •1308058 第95125462號 修正日期:97.11.27 修正本 彳十、申請專利範圍: ▽年(〖月^曰修(專)正替顚 / 1.一種濕式黃豆素肉的製造方法,包—一 (a) 將一全黃豆製成一黃豆凝固物; (b) 將該黃豆凝固物與一配料均句混合,形成一混合物; (c) 將該混合物擠壓成一流體; (d) 將流體進行分段加熱;以及 (e) 以一模具將該流體形成一黃豆素肉,其中該黃豆素 肉的水份含量介於40〜70%之間。 2. 如申請專利範圍第1項所述之濕式黃豆素肉的製造 方法,其中該配料包括小麥澱粉、黃豆粉、碳酸氳鈉及/ 或上述之組合。 3. 如申請專利範圍第1項所述之濕式黃豆素肉的製造 方法,其中該流體的水份含量介於40%至70%之間。 4. 如申請專利範圍第1項所述之濕式黃豆素肉的製造 方法,其中該分段加熱至少為三段。 5. 如申請專利範圍第1項所述之濕式黃豆素肉的製造 方法,其中該分段加熱分為六段。 6. 如申請專利範圍第5項所述之濕式黃豆素肉的製造 方法,其中第二至第六段的溫度分別約為90〜100°C、90 〜110°C、150〜165°C、150〜165°C、115〜125°C。 7. 如申請專利範圍第1項所述之濕式黃豆素肉的製造 方法,其中該模具具有一開口。 8. 如申請專利範圍第7項所述之濕式黃豆素肉的製造 方法,其中該模口的溫度介於100至130°C之間。 14 I3〇8〇58 - Q 月”日修($)正4樓頁 .如申請翻範圍第7項所述之濕式黃豆^~^^ J 方法^中該模口的壓力介於U1〇kg/cm2之間的“ 種濕式黃豆素肉,其係以如申請專利範圍第1項 戶斤述方去所製備,其水份含量介於40〜70%之間。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW095125462A TWI308058B (en) | 2006-07-12 | 2006-07-12 | Vegetarian meat and manufacture method thereof |
US11/598,810 US20080014330A1 (en) | 2006-07-12 | 2006-11-14 | Vegetarian meat and manufacturing method thereof |
JP2006331989A JP2008017831A (ja) | 2006-07-12 | 2006-12-08 | ベジタリアンミートとその製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW095125462A TWI308058B (en) | 2006-07-12 | 2006-07-12 | Vegetarian meat and manufacture method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
TW200803754A TW200803754A (en) | 2008-01-16 |
TWI308058B true TWI308058B (en) | 2009-04-01 |
Family
ID=38949575
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW095125462A TWI308058B (en) | 2006-07-12 | 2006-07-12 | Vegetarian meat and manufacture method thereof |
Country Status (3)
Country | Link |
---|---|
US (1) | US20080014330A1 (zh) |
JP (1) | JP2008017831A (zh) |
TW (1) | TWI308058B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI397382B (zh) * | 2009-06-24 | 2013-06-01 | Food Industry Res & Dev Inst | Vegetarian Chicken and Its Manufacturing Methods |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080063766A1 (en) * | 2006-09-13 | 2008-03-13 | Grovac Southern Select, L.C. | Process to improve the taste and extend the shelf-life of soybeans and products derived therefrom |
US20140050830A1 (en) * | 2011-02-24 | 2014-02-20 | Grovac Systems International L.C. | Methods of processing raw foods and related food products |
KR101532764B1 (ko) * | 2013-01-30 | 2015-07-08 | 대구대학교 산학협력단 | 대두취 제거 대두단백을 함유한 대두단백 소시지 및 그 제조방법 |
CN105455182A (zh) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | 三维成型替代肉品的制作方法 |
TWI572286B (zh) * | 2014-09-04 | 2017-03-01 | 研能科技股份有限公司 | 三維成型替代肉品之製作方法 |
CN105454446A (zh) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | 三维成型替代肉品装置 |
CN109419006A (zh) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | 一种红油粉肝及其制作方法 |
CN108272086A (zh) * | 2018-01-02 | 2018-07-13 | 北京食菽文化发展有限公司 | 一种新型人造素肉 |
PL3578053T3 (pl) * | 2018-06-04 | 2021-02-08 | Verso Food Oy | Sposób wytwarzania wyrobu spożywczego |
CN110214931A (zh) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | 一种黑椒手撕素牛排及其生产工艺 |
NL2024603B1 (en) * | 2020-01-03 | 2021-09-06 | Plant Meat Makers B V | Food production device |
CN116528684A (zh) * | 2020-11-30 | 2023-08-01 | 不二制油集团控股株式会社 | 组织状蛋白材料及其制造方法 |
US11484044B1 (en) | 2021-05-28 | 2022-11-01 | Nowadays Inc., Pbc | Modification and extrusion of proteins to manufacture moisture texturized protein |
CN117460421A (zh) | 2021-06-22 | 2024-01-26 | 株式会社派利肯 | 保存稳定性优异的全脂组织状蛋白 |
JP7260103B1 (ja) | 2021-12-16 | 2023-04-18 | 株式会社みすずコーポレーション | 大豆ミート用組成物 |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2682466A (en) * | 1952-05-06 | 1954-06-29 | Robert A Boyer | High protein food product and process for its preparation |
US3448770A (en) * | 1966-04-22 | 1969-06-10 | Vapor Corp | Hot air transfer valve with constant flow area for all valve positions |
US3911159A (en) * | 1970-12-14 | 1975-10-07 | Ralston Purina Co | Protein fiber forming |
US4057656A (en) * | 1972-07-28 | 1977-11-08 | Albert Spiel | High-protein quick cooking meat-like food made from plant protein materials |
US3935319A (en) * | 1974-05-28 | 1976-01-27 | The Procter & Gamble Company | Protein food product |
US4125630A (en) * | 1976-11-22 | 1978-11-14 | A. E. Staley Manufacturing Company | Pliable vegetable protein products |
CH616057A5 (zh) * | 1977-01-31 | 1980-03-14 | Battelle Memorial Institute | |
US4125051A (en) * | 1977-06-09 | 1978-11-14 | Illinois Tool Works Inc. | Tamperproof fastener |
US4245552A (en) * | 1978-09-29 | 1981-01-20 | Campbell Soup Company | Protein texturization |
US4328252A (en) * | 1979-02-05 | 1982-05-04 | General Foods Inc. | Production of protein fibres |
US4338340A (en) * | 1980-07-21 | 1982-07-06 | General Foods Corporation | Extruded protein product |
US4863749A (en) * | 1987-10-15 | 1989-09-05 | Otsuka Foods Co., Ltd. | Process for the production of a low-cholesterol all-vegetable meat analog |
US4943441A (en) * | 1989-03-03 | 1990-07-24 | Nestec S.A. | Method of producing simulated meat product from whole soybeans |
US5206050A (en) * | 1991-02-01 | 1993-04-27 | Rudolph Holscher | Food analog and process for making the same |
US6171640B1 (en) * | 1997-04-04 | 2001-01-09 | Monsanto Company | High beta-conglycinin products and their use |
-
2006
- 2006-07-12 TW TW095125462A patent/TWI308058B/zh active
- 2006-11-14 US US11/598,810 patent/US20080014330A1/en not_active Abandoned
- 2006-12-08 JP JP2006331989A patent/JP2008017831A/ja active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI397382B (zh) * | 2009-06-24 | 2013-06-01 | Food Industry Res & Dev Inst | Vegetarian Chicken and Its Manufacturing Methods |
Also Published As
Publication number | Publication date |
---|---|
TW200803754A (en) | 2008-01-16 |
US20080014330A1 (en) | 2008-01-17 |
JP2008017831A (ja) | 2008-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI308058B (en) | Vegetarian meat and manufacture method thereof | |
CN101176522B (zh) | 营养方便米的双螺杆二次挤压制备方法 | |
CN105410329A (zh) | 一种利用小麦谷朊粉原浆进行高水分组织化的方法 | |
CN101889627B (zh) | 一种用大豆分离蛋白生产即食型素肉的方法 | |
AU2016236364A1 (en) | A process for preparing a meat-analogue food product | |
CN105639050B (zh) | 一种小麦高水分组织化蛋白加工方法 | |
CN102838795A (zh) | 一种卷烟滤嘴用添加剂树脂载体及其制备方法 | |
CN107897704A (zh) | 一种辣木面条及其制作方法 | |
CN105249178A (zh) | 一种蚕豆蛋白肉及其制备方法 | |
CN106690280B (zh) | 一种银耳营养脆片的制备方法 | |
CN106360275A (zh) | 一种适合老人食用的米线及其制备方法 | |
CN101473955A (zh) | 一种灵芝多糖面条的生产方法 | |
TW200730096A (en) | Method of producing an artificial rice containing soybeans as main raw material, and an artificial rice produced by the method | |
CN101797010A (zh) | 专用拉丝蛋白挤出机挤出模具 | |
CN102613483A (zh) | 孕妇、乳母膳食营养挂面及其加工方法 | |
KR101331064B1 (ko) | 천년초를 함유한 밀가루 제품 및 이의 제조방법 | |
JPS60221041A (ja) | 蛋白素材の製造法 | |
CN109123757A (zh) | 一种双层复合热挤压膨化烟草柱的制备方法 | |
JPS59125850A (ja) | フレ−ク状大豆たん白の製造法 | |
JPH038190B2 (zh) | ||
CN212306697U (zh) | 一种联合挤压和蒸汽喷射法生产植物组织化蛋白的装置 | |
CN107319615B (zh) | 一种素肉成型冷却装置 | |
TW201141388A (en) | Manufacturing method and processing device of shrimp cake | |
CN105594978A (zh) | 一种片状颗粒组织化大豆蛋白的生产方法 | |
JP2013169175A (ja) | 魚肉乾燥品の製造方法 |