CZ2009102A3 - Combined protein for further processing - Google Patents
Combined protein for further processing Download PDFInfo
- Publication number
- CZ2009102A3 CZ2009102A3 CZ20090102A CZ2009102A CZ2009102A3 CZ 2009102 A3 CZ2009102 A3 CZ 2009102A3 CZ 20090102 A CZ20090102 A CZ 20090102A CZ 2009102 A CZ2009102 A CZ 2009102A CZ 2009102 A3 CZ2009102 A3 CZ 2009102A3
- Authority
- CZ
- Czechia
- Prior art keywords
- further processing
- protein
- combined protein
- processing according
- dried
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 15
- 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 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 4
- 229920002907 Guar gum Polymers 0.000 claims abstract description 4
- 235000014103 egg white Nutrition 0.000 claims abstract description 4
- 210000000969 egg white Anatomy 0.000 claims abstract description 4
- 229960002154 guar gum Drugs 0.000 claims abstract description 4
- 235000010417 guar gum Nutrition 0.000 claims abstract description 4
- 239000000665 guar gum Substances 0.000 claims abstract description 4
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 239000002244 precipitate Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Kombinovaná bílkovina pro další zpracování obsahuje sojovou sraženinou o sušine 15 až 23 % hmotn. a sušený vajecný bílek. Dále s výhodou obsahuje guarovou gumu, rajcatový protlak, kuchynskou sul, sušené houby v prášku, ocet a aroma.The combined protein for further processing comprises a soy precipitate with a dry weight of 15 to 23% by weight. and dried egg white. Further preferably, it comprises guar gum, tomato paste, kitchen salt, dried sponge powder, vinegar and flavor.
Description
Kombinovaná bílkovina pro další zpracováníCombined protein for further processing
Oblast technikyTechnical field
Vynález se týká kombinované bílkoviny pro další zpracování, která sestává z bílkoviny rostlinného i živočišného původu.BACKGROUND OF THE INVENTION 1. Field of the Invention The invention relates to a combined protein for further processing which consists of protein of both plant and animal origin.
Dosavadní stav technikyBACKGROUND OF THE INVENTION
Dosud se bílkovina pro další zpracování vyrábí buď na rostlinné bázi, nebo na živočišné bázi, kdy se tyto polotovary používají k různým účelům přípravy pokrmů. To má nevýhodu v tom, že nejsou v takovém pokrmu zastoupeny bílkoviny jak rostlinného tak živočišného původu. Polotovary s jednotlivě zastoupenými bílkovinami se pak již nedají spojit do jednoho výrobku, neboť by to bylo technologicky obtížné vzhledem ke koagulovanému stavu v jakém se jako polotovar nacházejí. Potravina vyrobená z jednoho nebo z druhého bílkovinného polotovaru je pak méně chutná a musí se různými ochucovadly upravovat.Until now, the protein for further processing is produced either on a vegetable basis or on an animal basis, where these blanks are used for various purposes of food preparation. This has the disadvantage that proteins of both plant and animal origin are not present in such food. Semi-finished products with individually represented proteins can no longer be combined into one product, as this would be technologically difficult due to the coagulated state in which they are present as the semi-finished product. The food produced from one or the other proteinaceous product is then less palatable and has to be treated with various flavorings.
Podstata vynálezuSUMMARY OF THE INVENTION
Uvedené nedostatky odstraňuje kombinovaná bílkovina pro další zpracování, podle tohoto vynálezu, jehož podstata spočívá v tom, že obsahuje sojovou sraženinu o sušině 15 až 23 % hmotn., a sušený vaječný bílek. Dále s výhodou obsahuje guarovou gumu, rajčatový protlak, kuchyňskou sůl, sušené houby v prášku, ocet a aroma.The above-mentioned drawbacks are overcome by the combined protein for further processing according to the invention, which comprises a soy precipitate with a dry matter content of 15 to 23% by weight, and a dried egg white. Further preferably, it comprises guar gum, tomato paste, table salt, dried mushrooms, vinegar and aroma.
Kombinovaná bílkovina pro další zpracování podle tohoto vynálezu má největší přednost v tom, že se dá zpracovávat jako maso, vařením,smažením, mikrovlnným ohřevem, fritováním, a to jako samostatná příloha, nebo obalená v trojobalu jako řízek, popřípadě vložením do sendviče jako náplň.The combination protein for further processing according to the invention has the greatest advantage in that it can be processed as meat, by cooking, frying, microwave heating, deep-frying as a stand-alone supplement, or wrapped in breadcrumbs as a fillet, or by inserting in a sandwich as filling.
Příklad provedení vynálezuDETAILED DESCRIPTION OF THE INVENTION
Kombinovaná bílkovina pro další zpracování obsahuje lOOOg sojové sraženiny o sušině 19 %, 85 g sušeného vaječného bílku, 145 g rajčatového protlaku, 8 g guarové gumy, 5 g kuchyňské sole, 5 g sušených hub v prášku, 8 g aroma, 13 g 8% octa.The combined protein for further processing contains 100 g of soy clot with dry matter of 19%, 85 g of dried egg white, 145 g of tomato paste, 8 g of guar gum, 5 g of kitchen salt, 5 g of dried mushrooms, 8 g of aroma, 13 g of 8% vinegar.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CZ2009-102A CZ306329B6 (en) | 2009-02-20 | 2009-02-20 | Combined protein for further food treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CZ2009-102A CZ306329B6 (en) | 2009-02-20 | 2009-02-20 | Combined protein for further food treatment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CZ2009102A3 true CZ2009102A3 (en) | 2010-11-10 |
| CZ306329B6 CZ306329B6 (en) | 2016-12-07 |
Family
ID=43061344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CZ2009-102A CZ306329B6 (en) | 2009-02-20 | 2009-02-20 | Combined protein for further food treatment |
Country Status (1)
| Country | Link |
|---|---|
| CZ (1) | CZ306329B6 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1253271A (en) * | 1969-01-16 | 1971-11-10 | Corn Products Co | Refatted egg yolk solids, process for preparing the same, and food products comprising the same |
| ZA754782B (en) * | 1974-08-27 | 1976-06-30 | Procter & Gamble | Method of treating meat-like protein material for improved texture |
| JP2912270B2 (en) * | 1995-12-22 | 1999-06-28 | 群馬畜産加工販売農業協同組合連合会 | Vegetable protein foods |
| CN1917780A (en) * | 2004-02-13 | 2007-02-21 | 荷兰联合利华有限公司 | Egg replacer composition and method for making a bakery product therewith |
| CZ19483U1 (en) * | 2009-02-20 | 2009-03-30 | Výzkumný ústav potravinárský Praha v.v.i. | Combined protein for food processing |
-
2009
- 2009-02-20 CZ CZ2009-102A patent/CZ306329B6/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CZ306329B6 (en) | 2016-12-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed due to non-payment of fee |
Effective date: 20230220 |