SE322972B - - Google Patents

Info

Publication number
SE322972B
SE322972B SE15560/67A SE1556067A SE322972B SE 322972 B SE322972 B SE 322972B SE 15560/67 A SE15560/67 A SE 15560/67A SE 1556067 A SE1556067 A SE 1556067A SE 322972 B SE322972 B SE 322972B
Authority
SE
Sweden
Prior art keywords
protein
egg albumin
fibres
meat
products
Prior art date
Application number
SE15560/67A
Inventor
N Creswick
R Henderson
Original Assignee
Unilever Nv
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
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of SE322972B publication Critical patent/SE322972B/xx

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • 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
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

1,173,976. Dehydrated meat, fish &c., products. UNILEVER Ltd. 13 Nov., 1967 [16 Nov., 1966], No. 51436/67. Headings A2B and A2D. Dehydrated meat, fish etc., products are prepared by reducing meat to its constituent fibres, incorporating the meat fibres together with spun vegetable protein or a mixture thereof with egg albumin, coagulating the matrix about the fibres and dehydrating the product so obtained. The preferred heat-coagulable protein is sodium proteinate of soybean protein optionally with the addition of egg albumin. A neutral, water insoluble, soybean protein preparation may be used if alkali is added. Wheat gluten with or without egg albumin, or protein from sesame seeds with egg albumin, are also suitable. In the examples comminuted ham, beef, veal, chicken, tuna fish, and clams are incorporated with spun soy protein fibres and a sodium proteinate of soybean protein and in the case of chicken together with egg albumin. Other ingredients ineluded are hydrogeneted cottonseed oil, salt, monosodium glutamate and seasonings. The products are extruded through slit dies and dried as strips with hot air at 80‹C.
SE15560/67A 1966-11-16 1967-11-13 SE322972B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US59468066A 1966-11-16 1966-11-16

Publications (1)

Publication Number Publication Date
SE322972B true SE322972B (en) 1970-04-20

Family

ID=24379922

Family Applications (1)

Application Number Title Priority Date Filing Date
SE15560/67A SE322972B (en) 1966-11-16 1967-11-13

Country Status (9)

Country Link
BE (1) BE706632A (en)
CH (1) CH487599A (en)
DE (1) DE1692807A1 (en)
ES (1) ES347210A1 (en)
GB (1) GB1173976A (en)
LU (1) LU54892A1 (en)
NL (1) NL6715346A (en)
NO (1) NO119893B (en)
SE (1) SE322972B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8685485B2 (en) 2006-05-19 2014-04-01 Solae, Llc Protein composition and its use in restructured meat and food products
US9907322B2 (en) 2006-05-19 2018-03-06 Solae Llc Structured protein product
US8293297B2 (en) 2007-04-05 2012-10-23 Solae, Llc Colored structured protein products

Also Published As

Publication number Publication date
ES347210A1 (en) 1969-01-16
NO119893B (en) 1970-07-20
BE706632A (en) 1968-05-16
GB1173976A (en) 1969-12-10
CH487599A (en) 1970-03-31
LU54892A1 (en) 1968-06-17
NL6715346A (en) 1968-05-17
DE1692807A1 (en) 1971-07-29

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