Process for producing hydratable, translucent to glassy, protein

Details Process for producing hydratable, translucent to glassy, protein Process for producing hydratable, translucent to glassy, protein

1972-08-31

1976-07-06

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426104, 426455, 426506, 426646, 426656, 426802, A23J 300

Patent

active

039682684

ABSTRACT:
Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to elevated mechanical pressure and suitable temperature and pH conditions to convert the protein material under non-puffing conditions to a dense, substantially homogeneous, translucent to glassy, coherent, bonded, proteinaceous product of desired size and shape. The material is thereby bonded together so as to be capable of withstanding the disruptive deterioration and loss of structural identity caused by subjecting the proteinaceous material to retorting conditions such as used in food processing. The translucent to glassy, proteinaceous product yields hydrated food products having structural integrity and desired textural characteristics.

REFERENCES:
patent: 3102031 (1963-08-01), MacAllister
patent: 3119691 (1964-01-01), Ludington et al.
patent: 3139342 (1964-06-01), Linskey
patent: 3142571 (1964-07-01), McAnelly
patent: 3268336 (1966-08-01), Hale et al.

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