FR2287177A1 - Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads - Google Patents

Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads

Info

Publication number
FR2287177A1
FR2287177A1 FR7434273A FR7434273A FR2287177A1 FR 2287177 A1 FR2287177 A1 FR 2287177A1 FR 7434273 A FR7434273 A FR 7434273A FR 7434273 A FR7434273 A FR 7434273A FR 2287177 A1 FR2287177 A1 FR 2287177A1
Authority
FR
France
Prior art keywords
vegetable protein
pref
paste
threads
bean 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.)
Granted
Application number
FR7434273A
Other languages
French (fr)
Other versions
FR2287177B1 (en
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.)
FRANCE MINOTERIES FEVES
Original Assignee
FRANCE MINOTERIES FEVES
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 FRANCE MINOTERIES FEVES filed Critical FRANCE MINOTERIES FEVES
Priority to FR7434273A priority Critical patent/FR2287177A1/en
Publication of FR2287177A1 publication Critical patent/FR2287177A1/en
Application granted granted Critical
Publication of FR2287177B1 publication Critical patent/FR2287177B1/fr
Granted legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
    • B30B11/22—Extrusion presses; Dies therefor
    • B30B11/24—Extrusion presses; Dies therefor using screws or worms
    • B30B11/246—Screw constructions
    • 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
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
    • B30B11/22—Extrusion presses; Dies therefor
    • B30B11/24—Extrusion presses; Dies therefor using screws or worms
    • B30B11/243—Extrusion presses; Dies therefor using screws or worms using two or more screws working in the same chamber

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

An extrusion process for the mfr. of textured vegetable protein is based on a premix of 70-90 wt.% bean flour, which contains 50-70 wt.% of vegetable protein, together with 10-30 wt.% of biologically-assimilable powdered binder, pref. wheat gluten; 15-40 pts. wt. of water are added to 100 pts. wt. of the premix to form a paste which is heated to 200-300 degres C at a pressure sufficient to prevent evaporation of moisture, the paste being held at >100 degrees C for 2 mins., pref. 15-45 secs. The heat-treated paste is then pressure-extruded, pref. by a twin-screw extruder, to form threads which are finally dried. The time taken to heat the paste from ambient to its max. process temp. is pref. is not>120 secs.
FR7434273A 1974-10-11 1974-10-11 Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads Granted FR2287177A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7434273A FR2287177A1 (en) 1974-10-11 1974-10-11 Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7434273A FR2287177A1 (en) 1974-10-11 1974-10-11 Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads

Publications (2)

Publication Number Publication Date
FR2287177A1 true FR2287177A1 (en) 1976-05-07
FR2287177B1 FR2287177B1 (en) 1977-11-10

Family

ID=9144003

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7434273A Granted FR2287177A1 (en) 1974-10-11 1974-10-11 Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads

Country Status (1)

Country Link
FR (1) FR2287177A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2397159A1 (en) * 1977-07-15 1979-02-09 Wenger Mfg METHOD AND APPARATUS FOR MANUFACTURING A PRODUCT ANALOGUE TO MEAT
EP0340396A2 (en) * 1988-05-04 1989-11-08 Werner & Pfleiderer GmbH Process and apparatus for the preparation of caseinates
FR2707845A1 (en) * 1993-06-29 1995-01-27 Eurotex Process for preparing foodstuffs in the form of powder and powdered product thus obtained
WO1996036242A1 (en) * 1995-05-19 1996-11-21 United Biscuits (Uk) Limited Improvements in and relating to textured wheat gluten protein products
GB2314753A (en) * 1995-05-19 1998-01-14 United Biscuits Ltd Improvements in and relating to textured wheat gluten protein products
WO2016035059A3 (en) * 2014-09-05 2016-04-28 Syral Belgium Nv An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life
EP2266420B1 (en) 2005-11-10 2016-10-19 Cargill, Incorporated Pellets of vegetable protein
BE1024413B1 (en) * 2016-07-04 2018-02-12 Syral Belgium Nv A PROTEINY MEAT REPLACEMENT WITH EXTENDED SHELF LIFE
EP3578053A1 (en) * 2018-06-04 2019-12-11 Verso Food Oy Method for manufacturing a food product

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1345168A (en) * 1971-04-19 1974-01-30 British Soya Products Ltd Process for the production of edible vegetable protein products and products produced by the process

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1345168A (en) * 1971-04-19 1974-01-30 British Soya Products Ltd Process for the production of edible vegetable protein products and products produced by the process

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2397159A1 (en) * 1977-07-15 1979-02-09 Wenger Mfg METHOD AND APPARATUS FOR MANUFACTURING A PRODUCT ANALOGUE TO MEAT
EP0340396A2 (en) * 1988-05-04 1989-11-08 Werner & Pfleiderer GmbH Process and apparatus for the preparation of caseinates
EP0340396A3 (en) * 1988-05-04 1990-10-31 Werner & Pfleiderer Gmbh Process and apparatus for the preparation of caseinates
FR2707845A1 (en) * 1993-06-29 1995-01-27 Eurotex Process for preparing foodstuffs in the form of powder and powdered product thus obtained
WO1996036242A1 (en) * 1995-05-19 1996-11-21 United Biscuits (Uk) Limited Improvements in and relating to textured wheat gluten protein products
GB2314753A (en) * 1995-05-19 1998-01-14 United Biscuits Ltd Improvements in and relating to textured wheat gluten protein products
GB2314753B (en) * 1995-05-19 1999-01-13 United Biscuits Ltd Improvements in and relating to textured wheat gluten protein products
EP2266420B1 (en) 2005-11-10 2016-10-19 Cargill, Incorporated Pellets of vegetable protein
WO2016035059A3 (en) * 2014-09-05 2016-04-28 Syral Belgium Nv An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life
GB2545374A (en) * 2014-09-05 2017-06-14 Syral Belgium Nv An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf life
GB2545374B (en) * 2014-09-05 2020-09-23 Tereos Starch & Sweeteners Belgium An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf- life
US11197486B2 (en) 2014-09-05 2021-12-14 Tereos Starch & Sweeteners Inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life
US11206850B2 (en) 2014-09-05 2021-12-28 Tereos Starch & Sweeteners Belgium Proteinaceous meat analogue having an improved texture and an extended shelf-life
US11666069B2 (en) 2014-09-05 2023-06-06 Tereos Starch & Sweeteners Belgium Proteinaceous meat analogue having an improved texture and an extended shelf-life
BE1024413B1 (en) * 2016-07-04 2018-02-12 Syral Belgium Nv A PROTEINY MEAT REPLACEMENT WITH EXTENDED SHELF LIFE
EP3578053A1 (en) * 2018-06-04 2019-12-11 Verso Food Oy Method for manufacturing a food product
WO2019233836A1 (en) * 2018-06-04 2019-12-12 Verso Food Oy Method for manufacturing a food product

Also Published As

Publication number Publication date
FR2287177B1 (en) 1977-11-10

Similar Documents

Publication Publication Date Title
FR2287177A1 (en) Textured vegetable protein prepd. from bean flour - in high temp. and pressure extrusion as meat simulating threads
DK0468251T3 (en) Process for making flavored pasta
ES389267A1 (en) Meat-flavoring composition
KR930021089A (en) Crispy edible substance and manufacturing method thereof
SE8007738L (en) SPRAYED WHEAT FERTILIZER PRODUCT BUT SET FOR ITS PREPARATION
ES2054796T3 (en) PROCEDURE TO PRODUCE FOOD PASTE WITH LOW MOISTURE CONTENTS.
IT1043834B (en) Edible vegetable protein products - used as meat substitutes
GB595552A (en) Improvements in or relating to processes of treating starch to render it substantially free of thermophilic bacteria
JPS5363453A (en) Crosslinkable ethylene polymer compositions
GB1537193A (en) Treatment of flour or grain
DE3482302D1 (en) BY PUTTING IT INTO HOT WATER IMMEDIATELY READY-TO-USE DRY PRODUCT BASED ON STRENGTH FOR THE PREPARATION OF CHEESE.
ES333085A1 (en) Procedure and drying apparatus. (Machine-translation by Google Translate, not legally binding)
JPS5360765A (en) Cloths dryer
ES289075A1 (en) Method for the continuous manufacture of profile based on elastomers (Machine-translation by Google Translate, not legally binding)
ES426453A1 (en) A method of manufacturing a dry saporifera composition. (Machine-translation by Google Translate, not legally binding)
JPS5225341A (en) Heat pump-type air conditioning system
JPS52112140A (en) High frequency heater
ES414549A1 (en) Procedure for the manufacture of human fertilizers. (Machine-translation by Google Translate, not legally binding)
GB829652A (en) Improvements in or relating to the burning of gypsum
FR2114415A5 (en) Two stage cooler - for powder or granules uses dry steam followed by air
IT1166440B (en) Expanded wheat dough cooked in extruder
FR997808A (en) Improvements to molded material heat exchangers, including heaters, economizers, radiators and the like
GB962236A (en) Wheat flours of high protein content
FR2280325A1 (en) Expanded food products - by heating and extruding mixture of proteins glucides having accurately controlled composition
GOTO et al. Effect of Air Temperature of the Flash Drier on the Damage of Sweet Potato Starch

Legal Events

Date Code Title Description
EM Correction of a material error concerning inscription in the national patent register
ST Notification of lapse