Preparation of imitation foods of a tender texture from proteina

Details Preparation of imitation foods of a tender texture from proteina Preparation of imitation foods of a tender texture from proteina

1983-09-21

1985-05-14

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

426657, 426516, 426802, 426104, A23J 300

Patent

active

045172188

ABSTRACT:
Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulent textural properties of freshly cooked natural products such as cooked mushrooms and shellfish products. The extrudates are prepared by the thermoplastic extrusion of proteinaceous feed material slurry containing more than 50% by weight water under conditions which prevent internal void formation and provide a highly laminated extrudate structure. The textural properties are imparted to the extrudate by retorting in the presence of pH 5.5-6.5 saline solutions.

REFERENCES:
patent: 3488770 (1970-01-01), Atkinson
patent: 3754926 (1973-08-01), Strommer et al.
patent: 3886299 (1975-05-01), Feldbrugge et al.
patent: 3950564 (1976-04-01), Puski et al.
patent: 3968268 (1976-07-01), Sair et al.
patent: 4042715 (1977-08-01), Wenger et al.

Affiliated with

Also associated with

Rating

Preparation of imitation foods of a tender texture from proteina does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Preparation of imitation foods of a tender texture from proteina, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of imitation foods of a tender texture from proteina will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-768242