Low-cholesterol sausage analog and process therefor

Details Low-cholesterol sausage analog and process therefor Low-cholesterol sausage analog and process therefor

1981-07-28

1983-03-08

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426657, 426104, 426802, A23J 300

Patent

active

043761348

ABSTRACT:
A process is disclosed for producing a simulated sausage product that resembles the natural product in appearance, cooking characteristics, flavor, eating qualities and texture. The simulated sausage is produced by hydrating textured vegetable protein with an aqueous solution containing flavors, spices, and coloring, followed by mixing with a heat denaturable protein ingredient, a soluble sugar system that browns upon heating, and sodium caseinate. To this mixture, a fat system is added. The mixture is then formed into sausage like patties or links and may be heat treated before storage.

REFERENCES:
patent: 3719499 (1973-03-01), Hai et al.
patent: 3900576 (1975-08-01), Schultz
patent: 3922352 (1975-11-01), Tewey et al.
patent: 4133897 (1979-01-01), Flanyak et al.
patent: 4143164 (1979-03-01), Shanbhy et al.
patent: 4178394 (1979-12-01), Kumar

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