EP 0831716 A1 19980401 - IMPROVEMENTS IN AND RELATING TO TEXTURED WHEAT GLUTEN PROTEIN PRODUCTS
Title (en)
IMPROVEMENTS IN AND RELATING TO TEXTURED WHEAT GLUTEN PROTEIN PRODUCTS
Title (de)
VERBESSERUNGEN IN TEXTURIERTE WEIZENGLUTEN PROTEINPRODUKTE
Title (fr)
AMELIORATIONS RELATIVES A DES PRODUITS TEXTURES A BASE DE PROTEINES DU GLUTEN DE BLE
Publication
Application
Priority
- GB 9601179 W 19960517
- GB 9510178 A 19950519
- GB 9604487 A 19960301
Abstract (en)
[origin: WO9636242A1] A method of making a textured food product, comprises introducing gluten and water into a twin-screw conveyor (1), mixing the gluten and the water to form a dough whilst at the same time conveying the material towards and through an extrusion outlet, and ensuring that the material reaches a temperature at which it melts and, subsequently, cooling the material before it exits from the extrusion outlet. The product may be used, if appropriate after hydration, as a meat analogue suitable for consumption by vegetarians, or as a meat extender.
IPC 1-7
IPC 8 full level
A23J 3/18 (2006.01); A23J 3/22 (2006.01); A23J 3/26 (2006.01)
CPC (source: EP)
A23J 3/18 (2013.01); A23J 3/227 (2013.01); A23J 3/26 (2013.01)
Citation (search report)
See references of WO 9636242A1
Designated contracting state (EPC)
BE DE DK FI FR GB LU NL SE
DOCDB simple family (publication)
WO 9636242 A1 19961121; AU 5770396 A 19961129; EP 0831716 A1 19980401
DOCDB simple family (application)
GB 9601179 W 19960517; AU 5770396 A 19960517; EP 96914294 A 19960517