NO135560B - - Google Patents

Download PDF

Info

Publication number: NO135560B
Authority: NO; Norway
Prior art keywords: mass; water; pressure; temperature; extruded
Prior art date: 1971-06-25

Application number

NO2257/72A

Other languages

English (en)

Norwegian (no)

Other versions

NO135560C (fr

Inventor

B L Van Der Ven

H Herstel

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.)

1971-06-25

Filing date

1972-06-23

Publication date

1977-01-17

1972-06-23 Application filed by Unilever Nv filed Critical Unilever Nv

1977-01-17 Publication of NO135560B publication Critical patent/NO135560B/no

1977-04-27 Publication of NO135560C publication Critical patent/NO135560C/no

Links

XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
239000000463 material Substances 0.000 claims description 30
238000001816 cooling Methods 0.000 claims description 16
235000010469 Glycine max Nutrition 0.000 claims description 15
235000013305 food Nutrition 0.000 claims description 15
238000000034 method Methods 0.000 claims description 15
108090000623 proteins and genes Proteins 0.000 claims description 15
102000004169 proteins and genes Human genes 0.000 claims description 15
235000013312 flour Nutrition 0.000 claims description 11
239000000203 mixture Substances 0.000 claims description 8
238000001704 evaporation Methods 0.000 claims description 7
230000008020 evaporation Effects 0.000 claims description 7
244000068988 Glycine max Species 0.000 claims description 5
230000014759 maintenance of location Effects 0.000 claims description 3
238000004519 manufacturing process Methods 0.000 claims description 3
244000223014 Syzygium aromaticum Species 0.000 claims 1
235000016639 Syzygium aromaticum Nutrition 0.000 claims 1
230000015572 biosynthetic process Effects 0.000 claims 1
230000000717 retained effect Effects 0.000 claims 1
238000001125 extrusion Methods 0.000 description 16
235000013372 meat Nutrition 0.000 description 7
235000001674 Agaricus brunnescens Nutrition 0.000 description 6
235000014347 soups Nutrition 0.000 description 6
238000001035 drying Methods 0.000 description 5
230000005484 gravity Effects 0.000 description 5
239000004615 ingredient Substances 0.000 description 4
HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
210000004027 cell Anatomy 0.000 description 3
238000002360 preparation method Methods 0.000 description 3
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
241000287828 Gallus gallus Species 0.000 description 2
VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
240000007594 Oryza sativa Species 0.000 description 2
235000007164 Oryza sativa Nutrition 0.000 description 2
235000013330 chicken meat Nutrition 0.000 description 2
238000002474 experimental method Methods 0.000 description 2
238000000227 grinding Methods 0.000 description 2
239000002245 particle Substances 0.000 description 2
230000001105 regulatory effect Effects 0.000 description 2
235000009566 rice Nutrition 0.000 description 2
238000010008 shearing Methods 0.000 description 2
235000013547 stew Nutrition 0.000 description 2
239000000126 substance Substances 0.000 description 2
230000001629 suppression Effects 0.000 description 2
238000012360 testing method Methods 0.000 description 2
235000013311 vegetables Nutrition 0.000 description 2
241000251468 Actinopterygii Species 0.000 description 1
244000105624 Arachis hypogaea Species 0.000 description 1
108010082495 Dietary Plant Proteins Proteins 0.000 description 1
244000000231 Sesamum indicum Species 0.000 description 1
235000003434 Sesamum indicum Nutrition 0.000 description 1
230000002378 acidificating effect Effects 0.000 description 1
230000006978 adaptation Effects 0.000 description 1
238000007605 air drying Methods 0.000 description 1
238000013459 approach Methods 0.000 description 1
235000015278 beef Nutrition 0.000 description 1
238000009835 boiling Methods 0.000 description 1
235000008429 bread Nutrition 0.000 description 1
239000012267 brine Substances 0.000 description 1
230000001413 cellular effect Effects 0.000 description 1
210000003850 cellular structure Anatomy 0.000 description 1
230000001427 coherent effect Effects 0.000 description 1
238000007906 compression Methods 0.000 description 1
230000006835 compression Effects 0.000 description 1
238000010411 cooking Methods 0.000 description 1
239000002826 coolant Substances 0.000 description 1
239000000498 cooling water Substances 0.000 description 1
235000012343 cottonseed oil Nutrition 0.000 description 1
235000021567 cream sauce Nutrition 0.000 description 1
230000007423 decrease Effects 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000000605 extraction Methods 0.000 description 1
235000012438 extruded product Nutrition 0.000 description 1
239000010419 fine particle Substances 0.000 description 1
235000019688 fish Nutrition 0.000 description 1
238000007602 hot air drying Methods 0.000 description 1
238000002386 leaching Methods 0.000 description 1
230000007935 neutral effect Effects 0.000 description 1
235000019198 oils Nutrition 0.000 description 1
238000004806 packaging method and process Methods 0.000 description 1
235000020232 peanut Nutrition 0.000 description 1
229920006395 saturated elastomer Polymers 0.000 description 1
HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
239000007787 solid Substances 0.000 description 1
238000000638 solvent extraction Methods 0.000 description 1
238000005507 spraying Methods 0.000 description 1
239000007858 starting material Substances 0.000 description 1
235000012976 tarts Nutrition 0.000 description 1
238000012546 transfer Methods 0.000 description 1

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
- A23P30/20—Extruding

Landscapes

Engineering & Computer Science (AREA)
Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Manufacturing & Machinery (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Biochemistry (AREA)
Confectionery (AREA)
Formation And Processing Of Food Products (AREA)
Preparation Of Fruits And Vegetables (AREA)

NO2257/72A 1971-06-25 1972-06-23 NO135560C (fr)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
GB2986971A GB1400411A (en)	1971-06-25	1971-06-25	Process for the production of protein containing food products

Publications (2)

Publication Number	Publication Date
NO135560B true NO135560B (fr)	1977-01-17
NO135560C NO135560C (fr)	1977-04-27

Family

ID=10298514

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO2257/72A NO135560C (fr)	1971-06-25	1972-06-23

Country Status (12)

Country	Link
JP (1)	JPS516739B1 (fr)
AU (1)	AU470941B2 (fr)
BE (1)	BE785220A (fr)
DE (1)	DE2230866C2 (fr)
FR (1)	FR2143438B1 (fr)
GB (1)	GB1400411A (fr)
IE (1)	IE36423B1 (fr)
IT (1)	IT1048998B (fr)
LU (1)	LU65586A1 (fr)
NL (1)	NL7208734A (fr)
NO (1)	NO135560C (fr)
ZA (1)	ZA724260B (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL7810505A (nl) *	1978-10-20	1980-04-22	Unilever Nv	Werkwijze ter bereiding van een voedingsmiddel met een vezelachtige struktuur, op basis van plantaardig eiwit.
EP0012813B1 (fr) *	1978-12-29	1981-12-02	L. Givaudan & Cie Société Anonyme	Procédé de stérilisation d'épices
EP0071331A3 (fr) *	1981-07-29	1983-07-06	Ralston Purina Company	Un procédé pour la préparation d'un produit alimentaire semi-humide pour animaux

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE1492986C2 (de) *	1964-05-21	1979-05-17	Archer Daniels Midland Co, Minneapolis, Mina (V.StA.)	Verfahren zur Herstellung von Proteinnahrungsmitteln mit Fleischcharakter

1971
- 1971-06-25 GB GB2986971A patent/GB1400411A/en not_active Expired
1972
- 1972-06-19 IE IE852/72A patent/IE36423B1/xx unknown
- 1972-06-21 BE BE785220A patent/BE785220A/fr not_active IP Right Cessation
- 1972-06-21 ZA ZA724260A patent/ZA724260B/xx unknown
- 1972-06-21 AU AU43700/72A patent/AU470941B2/en not_active Expired
- 1972-06-22 LU LU65586A patent/LU65586A1/xx unknown
- 1972-06-23 IT IT69045/72A patent/IT1048998B/it active
- 1972-06-23 FR FR7222900A patent/FR2143438B1/fr not_active Expired
- 1972-06-23 DE DE2230866A patent/DE2230866C2/de not_active Expired
- 1972-06-23 NO NO2257/72A patent/NO135560C/no unknown
- 1972-06-24 JP JP47062888A patent/JPS516739B1/ja active Pending
- 1972-06-26 NL NL7208734A patent/NL7208734A/xx not_active Application Discontinuation

Also Published As

Publication number	Publication date
LU65586A1 (fr)	1973-12-27
DE2230866A1 (de)	1973-01-11
GB1400411A (en)	1975-07-16
BE785220A (fr)	1972-12-21
IE36423B1 (en)	1976-10-27
AU470941B2 (en)	1976-04-01
IE36423L (en)	1972-12-25
AU4370072A (en)	1974-01-03
NL7208734A (fr)	1972-12-28
FR2143438A1 (fr)	1973-02-02
DE2230866C2 (de)	1982-05-27
NO135560C (fr)	1977-04-27
ZA724260B (en)	1974-02-27
FR2143438B1 (fr)	1977-12-23
JPS516739B1 (fr)	1976-03-02
IT1048998B (it)	1980-12-20

Publication	Publication Date	Title
CA1129712A (fr)	1982-08-17	Produits de viande deshydrates
US2346232A (en)	1944-04-11	Meat process
US3294549A (en)	1966-12-27	Partially-defatted nut meats and process
KR890003246B1 (ko)	1989-08-31	팽화식품 소재의 제조방법
US2168246A (en)	1939-08-01	Process of making frothed, cellular, or spongelike product of colloidal origin
US3978244A (en)	1976-08-31	Puffed proteinaceous food products and methods of producing same
CN117441828A (zh)	2024-01-26	肉样干燥蛋白加工食品的制造方法
US3978236A (en)	1976-08-31	Process for producing puffed proteinaceous food products
TWI713820B (zh)	2020-12-21	速食油炸麵之製造方法
AU2021227333A1 (en)	2022-09-22	Vegetable protein-containing food
CN107535617B (zh)	2021-02-19	一种吸汁能力强的手撕豆干及其制备方法
US3711295A (en)	1973-01-16	Shaped rice product and method for producing same
US4888198A (en)	1989-12-19	Compressed texturized soy protein product and process for making same
CA2240090C (fr)	2005-08-16	Procede de fabrication de pates et nouilles a cuisson rapide
US20210186067A1 (en)	2021-06-24	Crispy pulse products and processes of making the same
CN116322362B (zh)	2026-04-14	干燥肉样蛋白加工食品及其制造方法
NO132458B (fr)	1975-08-11
NO135560B (fr)	1977-01-17
JP2002262785A (ja)	2002-09-17	食品、ペットフード等の製造処理方法及び畜肉加工食品
US3489575A (en)	1970-01-13	Freeze-vacuum-dehydrated fried potato cakes
US6399129B1 (en)	2002-06-04	Cooking aid of the lump type
US3976792A (en)	1976-08-24	Process for making shrimp chips and resultant product
US3121014A (en)	1964-02-11	Carbohydrate-enriched cheese-base survival-type dehydrated food bar
CA1052172A (fr)	1979-04-10	Procede de preparation d'un produit deshydrate a base d'arachides
JP4660142B2 (ja)	2011-03-30	米粉加工シート状食品及びその製造法