Food or edible material: processes – compositions – and products – Imitated – simulated – ornamental – three-dimensional product...
Patent
1977-07-25
1979-01-02
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Imitated, simulated, ornamental, three-dimensional product...
426302, 426334, 426335, 426532, 426583, 426588, 426614, 426641, 426656, 426657, 426509, 426802, A23J 300, A23L 334
Patent
active
041328094
ABSTRACT:
This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as whey solids, skim milk solids, egg solids and/or wheat gluten to yield a cotextured particle which closely resembles freshly cooked ground meat, both as initially prepared and after prolonged cooking, and to a process for preserving same in a semimoist, ready to use condition. Textured soy protein particles are moisture cooked until soft and pliable in water containing 1% to 3% of common salt, dried to a moisture content of about 30% to 60%, and blended with the "functional protein source" and suitable humectants and antimycotics to develop a cotextured matrix by gentle kneading and grinding, and drying the particled matrix to a moisture content of about 20% to 35%, which is set by means of heat. When flavored, unique moist spongy texture of this product make it an excellent extender and tasty substitute, for natural beef or other meat, poultry or fish products. When fortified by selected vitamin, mineral and fat sources, the product becomes a meat substitute having handling qualities, taste and nutritional values closely resembling natural ground meats.
REFERENCES:
patent: 3917876 (1975-11-01), Harwood et al.
patent: 3952111 (1976-04-01), Desrosier
patent: 3959500 (1976-05-01), Bergman
patent: 4000323 (1976-12-01), Youngquist
Baxley Charles E.
Yoncoskie Robert A.
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