GB1421397A – Food product process
– Google Patents
GB1421397A – Food product process
– Google Patents
Food product process
Info
Publication number
GB1421397A
GB1421397A
GB5061573A
GB5061573A
GB1421397A
GB 1421397 A
GB1421397 A
GB 1421397A
GB 5061573 A
GB5061573 A
GB 5061573A
GB 5061573 A
GB5061573 A
GB 5061573A
GB 1421397 A
GB1421397 A
GB 1421397A
Authority
GB
United Kingdom
Prior art keywords
mixture
flour
water
meat
pressure
Prior art date
1972-11-21
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
GB5061573A
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 SA
Original Assignee
Nestle SA
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.)
1972-11-21
Filing date
1973-10-31
Publication date
1976-01-14
1973-10-31
Application filed by Nestle SA
filed
Critical
Nestle SA
1976-01-14
Publication of GB1421397A
publication
Critical
patent/GB1421397A/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
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
A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
A23L27/20—Synthetic spices, flavouring agents or condiments
A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard’s non-enzymatic browning
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
A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y10S426/00—Food or edible material: processes, compositions, and products
Y10S426/802—Simulated animal flesh
Abstract
1421397 Meat-flavoured expanded food products NESTLE SA 31 Oct 1973 [21 Nov 1972] 50615/73 Heading A2B Meat-flavoured expanded porous food products are prepared by forming a mixture comprising (a) a flour or meal of animal or vegetable origin, (b) at least one pentose or hexose, (c) at least one sulphur-containing amino-acid or an amino-acid and a sulphidecontaining substance, and (d) water, the mixture containing from 18 to 45% by weight of water, heating the mixture to a temperature of at least 150C under a pressure which is at least equal to the saturated vapour pressure of water at the temperature to which the mixture is heated, and thereafter rapidly reducing the pressure to which the mixture is subjected to vaporise the major proportion of the water contained in the mixture thereby forming an expanded porous structure in its interior. The flour or meal may be a carbohydrate-rich material e.g. maize starch, rice flour or semolina in which case the product may be consumed as a snack. Alternatively, it may be proteinaceous, such as an animal or microbial flour, or soy bean flour, in which case the product may be rehydrated and used as a meat substitute. Reference has been directed by the comptroller to Specification 1049848
GB5061573A
1972-11-21
1973-10-31
Food product process
Expired
GB1421397A
(en)
Applications Claiming Priority (1)
Application Number
Priority Date
Filing Date
Title
CH1690972A
CH558148A
(en)
1972-11-21
1972-11-21
METHOD OF MANUFACTURING AN EXPANDED POROUS FOOD PRODUCT HAVING A MEAT FLAVOR.
Publications (1)
Publication Number
Publication Date
GB1421397A
true
GB1421397A
(en)
1976-01-14
Family
ID=4421260
Family Applications (1)
Application Number
Title
Priority Date
Filing Date
GB5061573A
Expired
GB1421397A
(en)
1972-11-21
1973-10-31
Food product process
Country Status (29)
Country
Link
US
(1)
US3930044A
(en)
JP
(1)
JPS5542810B2
(en)
AT
(1)
AT335265B
(en)
BE
(1)
BE806699A
(en)
CA
(1)
CA1000997A
(en)
CH
(1)
CH558148A
(en)
CS
(1)
CS174223B2
(en)
DD
(1)
DD109311A5
(en)
DE
(1)
DE2353126C2
(en)
DK
(1)
DK146052C
(en)
ES
(1)
ES420676A1
(en)
FI
(1)
FI56926C
(en)
FR
(1)
FR2206912B1
(en)
GB
(1)
GB1421397A
(en)
HU
(1)
HU169131B
(en)
IE
(1)
IE38440B1
(en)
IL
(1)
IL43588A
(en)
IT
(1)
IT1001628B
(en)
KE
(1)
KE2942A
(en)
LU
(1)
LU68829A1
(en)
MY
(1)
MY7600235A
(en)
NL
(1)
NL7315592A
(en)
NO
(1)
NO138643C
(en)
PH
(1)
PH11226A
(en)
PL
(1)
PL84651B1
(en)
SE
(1)
SE409406B
(en)
SU
(1)
SU562172A3
(en)
YU
(1)
YU34837B
(en)
ZA
(1)
ZA738353B
(en)
Cited By (2)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
EP2000032A1
(en)
2007-06-04
2008-12-10
Nestec S.A.
Baked composition
WO2018109074A1
(en)
2016-12-16
2018-06-21
Nestec Sa
Oligosaccharides for flavour generation
Families Citing this family (14)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
JPS51121557A
(en)
*
1975-04-12
1976-10-23
Morinaga & Co
Method of producing baked confection containing processed soybean product
JPS5241274A
(en)
*
1975-09-26
1977-03-30
Kikkoman Shoyu Co Ltd
Method of improving quality of food and drink
US4161550A
(en)
*
1977-09-21
1979-07-17
The Procter & Gamble Company
Meat aroma precursor composition
CH623730A5
(en)
*
1977-09-29
1981-06-30
Nestle Sa
JPS6344848A
(en)
*
1985-11-25
1988-02-25
Ajinomoto Co Inc
Preparation of highly expanded food
CH670743A5
(en)
*
1987-04-06
1989-07-14
Nestle Sa
US5216945A
(en)
*
1987-04-06
1993-06-08
Nestec S.A.
Apparatus for preparation of a flavoring agent
EP0320057B1
(en)
*
1987-12-07
1993-04-14
Quest International B.V.
A method for improving the flavour characteristics of potato products
JP5268910B2
(en)
*
2006-08-04
2013-08-21
フイルメニツヒ ソシエテ アノニム
New furylthioalkanals useful in the flavor industry
CN102170796A
(en)
2008-10-03
2011-08-31
帝斯曼知识产权资产管理有限公司
Process to make food or feed flavour with glutathione or cystein
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
JP5857302B2
(en)
*
2010-05-21
2016-02-10
不二製油株式会社
Method for producing soy protein structured product
RU2728653C2
(en)
2014-03-31
2020-07-30
Импоссибл Фудз Инк.
Meat mince analogues
WO2019143859A1
(en)
2018-01-17
2019-07-25
The Hershey Company
Formulations and methods of preparing products with meat-like texture with plant-based protein sources
Family Cites Families (6)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
US2934437A
(en)
*
1955-04-07
1960-04-26
Lever Brothers Ltd
Flavoring substances and their preparation
US3394015A
(en)
*
1964-01-16
1968-07-23
Int Flavors & Fragrances Inc
Product and process of reacting a proteinaceous substance with a sulfurcontaining compound to provide a meat-like flavor
DE1517052C3
(en)
*
1964-01-16
1982-01-07
International Flavors & Fragrances Inc., New York, N.Y.
Process for the preparation of edible compositions having a meat-like taste and these edible compositions as such
US3480442A
(en)
*
1966-06-22
1969-11-25
Archer Daniels Midland Co
Process for preparing a high protein snack
GB1379600A
(en)
*
1971-01-12
1975-01-02
Pedigree Petfoods Ltd
Meat-like protein product
US3753729A
(en)
*
1972-02-10
1973-08-21
Cpc International Inc
Method for preparing food snack compositions
1972
1972-11-21
CH
CH1690972A
patent/CH558148A/en
not_active
IP Right Cessation
1973
1973-10-23
DE
DE2353126A
patent/DE2353126C2/en
not_active
Expired
1973-10-29
BE
BE137224A
patent/BE806699A/en
not_active
IP Right Cessation
1973-10-29
ZA
ZA738353*A
patent/ZA738353B/en
unknown
1973-10-30
IE
IE1959/73A
patent/IE38440B1/en
unknown
1973-10-30
CA
CA184,669A
patent/CA1000997A/en
not_active
Expired
1973-10-31
GB
GB5061573A
patent/GB1421397A/en
not_active
Expired
1973-11-05
IT
IT30919/73A
patent/IT1001628B/en
active
1973-11-06
SE
SE7315060A
patent/SE409406B/en
unknown
1973-11-06
FI
FI3417/73A
patent/FI56926C/en
active
1973-11-07
IL
IL43588A
patent/IL43588A/en
unknown
1973-11-09
FR
FR7339917A
patent/FR2206912B1/fr
not_active
Expired
1973-11-12
PH
PH15214A
patent/PH11226A/en
unknown
1973-11-14
NL
NL7315592A
patent/NL7315592A/xx
unknown
1973-11-16
CS
CS7874A
patent/CS174223B2/cs
unknown
1973-11-19
LU
LU68829A
patent/LU68829A1/xx
unknown
1973-11-19
DD
DD174798A
patent/DD109311A5/xx
unknown
1973-11-20
JP
JP12981073A
patent/JPS5542810B2/ja
not_active
Expired
1973-11-20
DK
DK626273A
patent/DK146052C/en
not_active
IP Right Cessation
1973-11-20
ES
ES420676A
patent/ES420676A1/en
not_active
Expired
1973-11-20
SU
SU1975832A
patent/SU562172A3/en
active
1973-11-20
AT
AT972073A
patent/AT335265B/en
not_active
IP Right Cessation
1973-11-20
YU
YU2991/73A
patent/YU34837B/en
unknown
1973-11-20
US
US417503A
patent/US3930044A/en
not_active
Expired – Lifetime
1973-11-20
PL
PL1973166642A
patent/PL84651B1/pl
unknown
1973-11-20
NO
NO4439/73A
patent/NO138643C/en
unknown
1973-11-21
HU
HUSO1101A
patent/HU169131B/hu
not_active
IP Right Cessation
1976
1976-12-30
MY
MY235/76A
patent/MY7600235A/en
unknown
1979
1979-03-30
KE
KE2942A
patent/KE2942A/en
unknown
Cited By (9)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
EP2000032A1
(en)
2007-06-04
2008-12-10
Nestec S.A.
Baked composition
WO2008148737A2
(en)
*
2007-06-04
2008-12-11
Nestec S.A.
Baked composition
WO2008148737A3
(en)
*
2007-06-04
2009-02-19
Nestec Sa
Baked composition
US20100233330A1
(en)
*
2007-06-04
2010-09-16
Nestec S.A.
Baked composition
CN101677582B
(en)
*
2007-06-04
2012-10-03
雀巢产品技术援助有限公司
Baked composition
AU2008258622B2
(en)
*
2007-06-04
2014-09-04
Société des Produits Nestlé S.A.
Baked composition
US8840946B2
(en)
*
2007-06-04
2014-09-23
Nestec S.A.
Baked composition
AU2008258622C1
(en)
*
2007-06-04
2018-08-09
Société des Produits Nestlé S.A.
Baked composition
WO2018109074A1
(en)
2016-12-16
2018-06-21
Nestec Sa
Oligosaccharides for flavour generation
Also Published As
Publication number
Publication date
NL7315592A
(en)
1974-05-24
IL43588A0
(en)
1974-03-14
DE2353126A1
(en)
1974-05-30
JPS4981564A
(en)
1974-08-06
PL84651B1
(en)
1976-04-30
IE38440L
(en)
1974-05-21
YU34837B
(en)
1980-04-30
NO138643C
(en)
1978-10-18
HU169131B
(en)
1976-09-28
CS174223B2
(en)
1977-03-31
DD109311A5
(en)
1974-11-05
DK146052B
(en)
1983-06-20
MY7600235A
(en)
1976-12-31
CH558148A
(en)
1975-01-31
ATA972073A
(en)
1976-06-15
FR2206912A1
(en)
1974-06-14
ES420676A1
(en)
1976-04-16
US3930044A
(en)
1975-12-30
FI56926B
(en)
1980-01-31
IT1001628B
(en)
1976-04-30
AT335265B
(en)
1977-03-10
BE806699A
(en)
1974-04-29
CA1000997A
(en)
1976-12-07
IL43588A
(en)
1976-08-31
SU562172A3
(en)
1977-06-15
IE38440B1
(en)
1978-03-15
FI56926C
(en)
1980-05-12
SE409406B
(en)
1979-08-20
DK146052C
(en)
1983-11-21
JPS5542810B2
(en)
1980-11-01
FR2206912B1
(en)
1977-09-09
KE2942A
(en)
1979-04-12
NO138643B
(en)
1978-07-10
YU299173A
(en)
1979-10-31
LU68829A1
(en)
1974-06-21
PH11226A
(en)
1977-10-28
DE2353126C2
(en)
1986-06-26
AU6209473A
(en)
1975-05-01
ZA738353B
(en)
1974-10-30
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Legal Events
Date
Code
Title
Description
1976-05-26
PS
Patent sealed [section 19, patents act 1949]
1977-07-20
PLE
Entries relating assignments, transmissions, licences in the register of patents
1992-07-01
PCNP
Patent ceased through non-payment of renewal fee
