METHOD FOR PRODUCING ANISOTROPIC STRUCTURIZED PRODUCTS HAVING MUSCLE-LIKE STRUCTURE AND TEXTURE FROM MUSCULAR TISSUE OF COLD- AND WARM-BLOODED ANIMALS

The invention relates to anisotropic structured products of comminuted muscle tissue of cold- and warm-blooded animals and preferably of temporarily stored fish, and to processes for preparing them. The process is based on the freeze-structuring and, if appropriate, thermal consolidation of the prot...

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Bibliographische Detailangaben
Hauptverfasser:	KARIN MARTSILGER, SONYA FIDLER, KERSTIN MYULLER, GERKHARD MIT, KRISTOF SHNAJDER, REJNKHARD SHUBRING, IRENE KHARVARDT, YURGEN BRYUKKER
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention relates to anisotropic structured products of comminuted muscle tissue of cold- and warm-blooded animals and preferably of temporarily stored fish, and to processes for preparing them. The process is based on the freeze-structuring and, if appropriate, thermal consolidation of the proteolytically pretreated and preformed raw materials, made up by additives, and is characterised in that the mechanically precomminuted and boned muscle tissue is subjected to a defined partial proteolytic degradation by means of exogenic proteases and, before the directional freeze-structuring, albuminous proteins and also, if appropriate, polysaccharides, lipids and protease inhibitors are added as structure-fixatives and tenderisers.