Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1976-04-06
1978-05-02
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426657, 426429, 426430, 426431, 426524, 426802, A23J 300
Patent
active
040875660
ABSTRACT:
Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising an edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.
REFERENCES:
patent: B480987 (1976-03-01), Kim et al.
patent: 3801713 (1974-04-01), Tolstaguzov et al.
patent: 3870808 (1975-03-01), Boyer et al.
patent: 3881032 (1975-04-01), Matsumoto et al.
patent: 3920853 (1975-11-01), Middendorf et al.
patent: 3925903 (1975-12-01), Ward
Kim Myung Ki
Lugay Joaquin Castro
Carvis T. J.
Donovan D. J.
General Foods Corporation
Jones Raymond N.
Kepplinger Esther M.
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