GB1361735A - Process for preparing a simulated meat product - Google Patents
Process for preparing a simulated meat productInfo
- Publication number
- GB1361735A GB1361735A GB4098972A GB4098972A GB1361735A GB 1361735 A GB1361735 A GB 1361735A GB 4098972 A GB4098972 A GB 4098972A GB 4098972 A GB4098972 A GB 4098972A GB 1361735 A GB1361735 A GB 1361735A
- Authority
- GB
- United Kingdom
- Prior art keywords
- protein
- extrudate
- soy
- protein material
- flour
- 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
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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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)
- Formation And Processing Of Food Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1361735 Artificial meat QUAKER OATS CO and GRIFFITH LABORATORIES Inc 4 Sept 1972 [13 Sept 1971] 40989/72 Heading A2B A process for preparing artificial meat comprises mixing an oil seed vegetable protein material, having at least 30% protein, with water so that the resulting mixture has a moisture content of 15 to 40%, subjecting the moistened protein material to elevated temperature and pressure, extruding the flowable substance produced so that it does not puff and is in a transluent-to -glassy state, placing the extrudate in a confined space, subjecting it to a water-boiling temperature for 5-100 seconds at 100-250 p.s.i., and suddenly releasing the pressure causing the extrudate to puff. The extrudate may be partially dried before placing in the confined space. The protein material may be soy flour, soy protein, soy protein concentrate, or soy protein isolate. The protein material may be neutralised to pH 6-10.5. Wheat flour, corn starch, yellow corn flour, cane sugar, dextrose, calcium, seasoning and flavouring may be added.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US18012071A | 1971-09-13 | 1971-09-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1361735A true GB1361735A (en) | 1974-07-30 |
Family
ID=22659267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4098972A Expired GB1361735A (en) | 1971-09-13 | 1972-09-04 | Process for preparing a simulated meat product |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS5112697B2 (en) |
| AR (1) | AR197965A1 (en) |
| AU (1) | AU438746B2 (en) |
| BE (1) | BE788680A (en) |
| DE (1) | DE2245431A1 (en) |
| FR (1) | FR2152677A1 (en) |
| GB (1) | GB1361735A (en) |
| NL (1) | NL7212437A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11992030B2 (en) | 2021-01-20 | 2024-05-28 | Valio Oy | Meat-replacement product and a method of manufacturing the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1157332B (en) * | 1982-11-03 | 1987-02-11 | Aldo Ferrero | PROCEDURE FOR OBTAINING LIGHT SOY PROTEINS CRISPY WITH PLEASANT FLAVOR EVEN IF SUBSEQUENTLY REDUCED INTO FLOUR AND PRODUCT SO OBTAINED |
| JP5857303B2 (en) * | 2010-05-21 | 2016-02-10 | 不二製油株式会社 | Method for improving texture of soy protein textured product |
-
0
- BE BE788680D patent/BE788680A/en unknown
-
1972
- 1972-09-04 GB GB4098972A patent/GB1361735A/en not_active Expired
- 1972-09-06 FR FR7231603A patent/FR2152677A1/fr not_active Withdrawn
- 1972-09-12 JP JP47091634A patent/JPS5112697B2/ja not_active Expired
- 1972-09-12 AR AR244029A patent/AR197965A1/en active
- 1972-09-13 AU AU46625/72A patent/AU438746B2/en not_active Expired
- 1972-09-13 NL NL7212437A patent/NL7212437A/xx unknown
- 1972-09-13 DE DE2245431A patent/DE2245431A1/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11992030B2 (en) | 2021-01-20 | 2024-05-28 | Valio Oy | Meat-replacement product and a method of manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| DE2245431A1 (en) | 1973-04-26 |
| FR2152677A1 (en) | 1973-04-27 |
| JPS4836365A (en) | 1973-05-29 |
| AU4662572A (en) | 1973-08-16 |
| AR197965A1 (en) | 1974-05-24 |
| AU438746B2 (en) | 1973-08-16 |
| JPS5112697B2 (en) | 1976-04-21 |
| BE788680A (en) | 1973-03-12 |
| NL7212437A (en) | 1973-03-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PLNP | Patent lapsed through nonpayment of renewal fees |