Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1981-09-03
1983-12-27
Schor, Kenneth M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426656, 426657, 426524, 426802, A23J 300
Patent
active
044230834
ABSTRACT:
A wide variety of meat-like textures are simulated by a process requiring the unidirectional freezing of an aqueous mixture of protein and alginate to form vertically-aligned protein fibers, slicing the frozen mass to form fiber bundles, gelling the alginate in each bundle to reinforce the well-defined fiber structure, permanently heat-setting the protein fiber structure and then adjusting the texture with a sequestering agent. The resulting product has certain textural and nutritional properties of natural meat and can be flavored, colored, texturized, shaped, molded, cooked and substituted for meat.
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"Kelco Algin--Hydrophilic Derivatives of Alginic Acid for Scientific Water Control," Kelco, Division of Merck and Co., Inc. 2nd ed.
Altschul New Protein Foods, vol. 1A, Academic Press, N.Y., 435-437, (1974).
Donovan Daniel J.
General Foods Corp.
Harcarik Joseph T.
Hill Joyce P.
Schor Kenneth M.
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