GB1503420A – Process for preparing textured protein concentrate
– Google Patents
GB1503420A – Process for preparing textured protein concentrate
– Google Patents
Process for preparing textured protein concentrate
Info
Publication number
GB1503420A
GB1503420A
GB35580/76A
GB3558076A
GB1503420A
GB 1503420 A
GB1503420 A
GB 1503420A
GB 35580/76 A
GB35580/76 A
GB 35580/76A
GB 3558076 A
GB3558076 A
GB 3558076A
GB 1503420 A
GB1503420 A
GB 1503420A
Authority
GB
United Kingdom
Prior art keywords
protein
extrudate
meat
concentrate
stage
Prior art date
1975-09-15
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
GB35580/76A
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.)
Bayer Corp
Original Assignee
Miles Laboratories Inc
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.)
1975-09-15
Filing date
1976-08-26
Publication date
1978-03-08
1976-08-26
Application filed by Miles Laboratories Inc
filed
Critical
Miles Laboratories Inc
1978-03-08
Publication of GB1503420A
publication
Critical
patent/GB1503420A/en
Status
Expired
legal-status
Critical
Current
Links
Espacenet
Global Dossier
Discuss
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
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
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
A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
Abstract
1503420 Meat analogues MILES LABORATORIES Inc 26 Aug 1976 [15 Sept 1975] 35580/76 Heading A2B [Also in Division C3] A meat-like textured protein concentrate (i.e. containing at least 65% protein) is prepared by extracting water soluble constituents from a protein extrudate of density 80-150 gm/litre using an aqueous solvent at pH 5.5-6.0 at at least 65C. The extrudate may be in the form of pieces or chunks and the extraction may be carried out for at least 20 minutes either continuously using a solvent:solids ratio of at least 8:1 or batchwise using a ratio of at least 8:1 in a first stage and at least 15:1 in a second stage. The extrudate may be made by forming a dry mixture of 35-80% protein and 15-50% water soluble constituents, and 9-18% water and extruding at 100-165C and 100-300 psi into atmospheric conditions. The protein may be derived from oil seeds e.g. hexane defatted soya protein, microbial and yeast ferments or cereals. Flavourings, colourings, fats and binders e.g. egg albumin may be added, and hamburgers, sausages and meat loaves may be produced. The concentrate has a moisture content of 85-87%.
GB35580/76A
1975-09-15
1976-08-26
Process for preparing textured protein concentrate
Expired
GB1503420A
(en)
Applications Claiming Priority (1)
Application Number
Priority Date
Filing Date
Title
US61309075A
1975-09-15
1975-09-15
Publications (1)
Publication Number
Publication Date
GB1503420A
true
GB1503420A
(en)
1978-03-08
Family
ID=24455825
Family Applications (1)
Application Number
Title
Priority Date
Filing Date
GB35580/76A
Expired
GB1503420A
(en)
1975-09-15
1976-08-26
Process for preparing textured protein concentrate
Country Status (10)
Country
Link
JP
(1)
JPS5241261A
(en)
BE
(1)
BE845331A
(en)
DE
(1)
DE2641333C3
(en)
ES
(1)
ES451459A1
(en)
FR
(1)
FR2323336A1
(en)
GB
(1)
GB1503420A
(en)
IL
(1)
IL50079A
(en)
IT
(1)
IT1066149B
(en)
NL
(1)
NL161349C
(en)
ZA
(1)
ZA764363B
(en)
Cited By (6)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
EP0180281A2
(en)
*
1984-10-31
1986-05-07
The Procter & Gamble Company
Acidified meat analog product
US4615899A
(en)
*
1984-12-10
1986-10-07
The Procter & Gamble Co.
Sauce containing acidified textured protein
US8293317B2
(en)
*
2001-10-03
2012-10-23
Fannon John E
Puffed protein based snack food
EP2706867B1
(en)
2011-05-13
2018-04-11
Ojah B.V.
Method of making structured protein compositions
CN112167425A
(en)
*
2020-09-30
2021-01-05
中国肉类食品综合研究中心
Vegetable protein dried meat and processing method thereof
WO2021165973A1
(en)
2020-02-22
2021-08-26
Yeap Ltd
Yeast as a raw material for animal product substitutes
1976
1976-07-20
IL
IL50079A
patent/IL50079A/en
unknown
1976-07-21
ZA
ZA764363A
patent/ZA764363B/en
unknown
1976-08-17
FR
FR7625004A
patent/FR2323336A1/en
active
Granted
1976-08-19
BE
BE169923A
patent/BE845331A/en
not_active
IP Right Cessation
1976-08-23
IT
IT50991/76A
patent/IT1066149B/en
active
1976-08-26
NL
NL7609503.A
patent/NL161349C/en
not_active
IP Right Cessation
1976-08-26
GB
GB35580/76A
patent/GB1503420A/en
not_active
Expired
1976-09-10
JP
JP51107972A
patent/JPS5241261A/en
active
Granted
1976-09-11
ES
ES451459A
patent/ES451459A1/en
not_active
Expired
1976-09-14
DE
DE2641333A
patent/DE2641333C3/en
not_active
Expired
Cited By (9)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
EP0180281A2
(en)
*
1984-10-31
1986-05-07
The Procter & Gamble Company
Acidified meat analog product
EP0180281A3
(en)
*
1984-10-31
1989-01-25
The Procter & Gamble Company
Acidified meat analog product
US4615899A
(en)
*
1984-12-10
1986-10-07
The Procter & Gamble Co.
Sauce containing acidified textured protein
US8293317B2
(en)
*
2001-10-03
2012-10-23
Fannon John E
Puffed protein based snack food
US20130040040A1
(en)
*
2001-10-03
2013-02-14
Solae, Llc
Puffed protein based snack food
EP2706867B1
(en)
2011-05-13
2018-04-11
Ojah B.V.
Method of making structured protein compositions
US10716319B2
(en)
2011-05-13
2020-07-21
Ojah B.V.
Method of making structured protein compositions
WO2021165973A1
(en)
2020-02-22
2021-08-26
Yeap Ltd
Yeast as a raw material for animal product substitutes
CN112167425A
(en)
*
2020-09-30
2021-01-05
中国肉类食品综合研究中心
Vegetable protein dried meat and processing method thereof
Also Published As
Publication number
Publication date
DE2641333B2
(en)
1979-12-20
IT1066149B
(en)
1985-03-04
IL50079A
(en)
1979-03-12
JPS5241261A
(en)
1977-03-30
NL7609503A
(en)
1977-03-17
ES451459A1
(en)
1977-10-01
FR2323336A1
(en)
1977-04-08
NL161349C
(en)
1980-02-15
DE2641333A1
(en)
1977-03-17
DE2641333C3
(en)
1980-09-04
FR2323336B1
(en)
1980-12-05
JPS5427889B2
(en)
1979-09-12
BE845331A
(en)
1976-12-16
IL50079A0
(en)
1976-09-30
AU1619076A
(en)
1978-01-26
NL161349B
(en)
1979-09-17
ZA764363B
(en)
1977-09-28
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Legal Events
Date
Code
Title
Description
1978-07-19
PS
Patent sealed [section 19, patents act 1949]
1985-04-17
PCNP
Patent ceased through non-payment of renewal fee
