Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1977-01-17
1979-08-21
Voncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426802, A23J 300
Patent
active
041653920
ABSTRACT:
A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.
REFERENCES:
patent: 2682466 (1954-06-01), Boyer
patent: 2813794 (1957-11-01), Anson et al.
patent: 3343963 (1967-09-01), Kjelson
patent: 3627536 (1971-12-01), Arima et al.
Akiya Takeo
Horio Shunichiro
Kawai Syuji
Kim Kwang Y.
Nakaji Tarushige
Kuraray Co. Ltd.
Minaminihon Rakuno Kyodo Kabushiki Kaisha
Voncoskie Robert A.
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