Method for production of formed food product of microfibrillar m

Details Method for production of formed food product of microfibrillar m Method for production of formed food product of microfibrillar m

1982-04-08

1984-02-07

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426580, 426657, 426802, A23J 300

Patent

active

044303564

ABSTRACT:
A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific amount of dehydrating agent (e.g. sodium chloride) and a specific amount of a dispersant (e.g. dextrin, sodium caseinate) and optionally fats and oils at a specified temperature and forming the mixture at the same temperature range into the desired shapes. The formed food products are obtained in various states of from comparatively soft products (e.g. imitation cheese) to comparative hard products (e.g. imitation jerky) by controlling the temperature in the mixing and forming steps and/or the amounts of the dehydrating agent and dispersant.

REFERENCES:
patent: 4165392 (1979-08-01), Kawai et al.
patent: 4197322 (1980-04-01), Middleton
patent: 4239784 (1980-12-01), Guiraud et al.
patent: 4251567 (1981-02-01), Ohyabu et al.
patent: 4275084 (1981-06-01), Ohyabu et al.

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