[go: up one dir, main page]

GB1300711A - Proteinaceous food product - Google Patents

Proteinaceous food product

Info

Publication number
GB1300711A
GB1300711A GB05504/71A GB1550471A GB1300711A GB 1300711 A GB1300711 A GB 1300711A GB 05504/71 A GB05504/71 A GB 05504/71A GB 1550471 A GB1550471 A GB 1550471A GB 1300711 A GB1300711 A GB 1300711A
Authority
GB
United Kingdom
Prior art keywords
protein
slurry
heat
curd
proteinaceous food
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
Application number
GB05504/71A
Inventor
Robert Allan Boyer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestle Purina PetCare Co
Original Assignee
Ralston Purina Co
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
Priority claimed from US090839A external-priority patent/US3891778A/en
Priority claimed from US138304A external-priority patent/US3891777A/en
Application filed by Ralston Purina Co filed Critical Ralston Purina Co
Publication of GB1300711A publication Critical patent/GB1300711A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Abstract

1300711 Proteinaceous food products RALSTON PURINA CO 18 May 1971 [25 May 1970 18 Nov 1970 28 April 1971] 15504/71 Heading A2B [Also in Division C3] A cohesive, smooth-textured proteinaceous food product is produced by acidifying a protein-containing aqueous extract of a vegetable protein material (defatted soybean meal or flakes) to precipitate protein therefrom, separating the precipitated protein from the extract in the form of a curd, homogenizing the protein curd to give a uniform slurry, and compacting and heat-setting the slurry. It is preferred to heat the aqueous extract at a temperature in the range 160-310‹F for 30 minutes to 5 seconds, prior to the acidification, whereby a "fluffy" curd will be obtained. The slurry may be compacted by subjecting it to a vacuum of at least 27 inches of mercury to remove entrapped gases. Alternatively, the slurry may be simultaneously compacted (under pressure) and heat set by passage under agitation through a series of heat exchangers. Examples are directed to the preparation of butter-or cheese-type spreads, sliceable food products resembling a processed cheese and a chocolate flavoured pudding, comprised of the proteinaceous food prpduct and such other ingredients as salt, sugar, corn syrup, starch, gum, vegetable oil, milk solids, sodium casemate, powdered cheese flavouring or cocoa, colouring and sorbic acid, which are added prior to the homogenizing step.
GB05504/71A 1970-05-25 1971-05-18 Proteinaceous food product Expired GB1300711A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US4036570A 1970-05-25 1970-05-25
US090839A US3891778A (en) 1970-05-25 1970-11-18 Method of making protein food products resembling cheese
US138304A US3891777A (en) 1970-05-25 1971-04-28 Method of making protein food products resembling cheese

Publications (1)

Publication Number Publication Date
GB1300711A true GB1300711A (en) 1972-12-20

Family

ID=27365706

Family Applications (1)

Application Number Title Priority Date Filing Date
GB05504/71A Expired GB1300711A (en) 1970-05-25 1971-05-18 Proteinaceous food product

Country Status (1)

Country Link
GB (1) GB1300711A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2315858A1 (en) * 1975-07-04 1977-01-28 Anvar Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt
FR2400327A1 (en) * 1977-08-03 1979-03-16 Nestle Sa PROCESS FOR PREPARING A VEGETABLE PROTEIN EXTRACT
FR2419029A1 (en) * 1978-03-06 1979-10-05 Miles Lab PROCESS FOR THE PREPARATION OF PRODUCTS ANALOGUES TO CHEESE AND PRODUCTS OBTAINED
DE3339341A1 (en) * 1982-11-01 1984-05-03 Ralston Purina Co., St. Louis, Mo. METHOD FOR PRODUCING A DRIED SOYA CHEESE BASE
WO2011000094A1 (en) * 2009-07-02 2011-01-06 Bioexx Specialty Proteins Ltd. Process for removing organic solvents from a biomass
EP3649868A1 (en) * 2018-11-07 2020-05-13 Hochland SE Method for producing a cut-resistant food gel body made from vegetable proteins, food gel body and aggregator for carrying out the method
RU2778570C1 (en) * 2018-11-07 2022-08-22 Хохланд Се Method for producing a sectile jelly-like food product from vegetable proteins, a jelly-like food product, as well as the use of an aggregation device to implement the method

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2315858A1 (en) * 1975-07-04 1977-01-28 Anvar Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt
FR2400327A1 (en) * 1977-08-03 1979-03-16 Nestle Sa PROCESS FOR PREPARING A VEGETABLE PROTEIN EXTRACT
FR2419029A1 (en) * 1978-03-06 1979-10-05 Miles Lab PROCESS FOR THE PREPARATION OF PRODUCTS ANALOGUES TO CHEESE AND PRODUCTS OBTAINED
DE3339341A1 (en) * 1982-11-01 1984-05-03 Ralston Purina Co., St. Louis, Mo. METHOD FOR PRODUCING A DRIED SOYA CHEESE BASE
WO2011000094A1 (en) * 2009-07-02 2011-01-06 Bioexx Specialty Proteins Ltd. Process for removing organic solvents from a biomass
EP3649868A1 (en) * 2018-11-07 2020-05-13 Hochland SE Method for producing a cut-resistant food gel body made from vegetable proteins, food gel body and aggregator for carrying out the method
WO2020094501A1 (en) 2018-11-07 2020-05-14 Hochland Se Method for producing a firm gel food body made of plant proteins, a gel food body, and use of an aggregator for carrying out the method
RU2778570C1 (en) * 2018-11-07 2022-08-22 Хохланд Се Method for producing a sectile jelly-like food product from vegetable proteins, a jelly-like food product, as well as the use of an aggregation device to implement the method

Similar Documents

Publication Publication Date Title
US3941890A (en) Method of making soy milk
US4165391A (en) Agent for providing meaty flavor in foods
US5051270A (en) High protein nutritive food and process for preparing same
US3891778A (en) Method of making protein food products resembling cheese
US3947599A (en) Process for making flavorless food extenders derived from peanuts, and a method of recovering peanut oil
JPS59109138A (en) Treatment of vegetable protein
US4054674A (en) Semi-moist animal food
US4579749A (en) Method of making a simulated ground meat analog
GB1448875A (en) Method of preparing meat substitutes
GB1381824A (en) Protein food product and method of forming same
EP0148600B1 (en) Process for manufacturing a hydrolised vegetable proteine isolate and its use in beverages and other foodstuffs
GB1300711A (en) Proteinaceous food product
US4111927A (en) Extraction of protein from Phaseolus aureus, Phaseolus vulgaris and Phaseolus lunatus beans using sodium chloride
Meyer Oilseed protein concentrates and isolates
SU559621A3 (en) The method of cooking food
US4238519A (en) Egg albumen extender prepared from derived protein-containing compositions and additives
US4297382A (en) Process for drying compositions containing derived protein-containing _compositions and additives
ATE84191T1 (en) PROCESS FOR MAKING AN INSTANT TEA PRODUCT.
CA1052172A (en) Process for making dehydrated peanut food product
GB2107567A (en) The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds
EP0038603A2 (en) Products exhibiting reduced water activity containing derived protein-containing compositions and foods comprising said products as humectants
CN86103122B (en) Edible protein type chewing gum and its production method
Savangikar et al. Modification of leaf protein concentrate by the use of plastein reaction
JP2521068B2 (en) healthy food
EP0141615B1 (en) Process for producing a hydrolyzed vegetable protein isolate and the use thereof

Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee