Process for the production of a bacon analogue

Details Process for the production of a bacon analogue Process for the production of a bacon analogue

1978-02-23

1980-11-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preparation of frozen or shaped product wherein the product...

426516, 426602, 426656, 426657, 426802, A23J 300, A23L 127

Patent

active

042359350

ABSTRACT:
A method and apparatus is described for producing a continuous strip of simulated bacon by low temperature extrusion of three differently colored doughs to form a common strip containing three or more distinctly different colored zones which are continuously and randomly varied in width. Differences in extrusion rates among the doughs may be used to impart crinkling and curling of the strip which is heat treated after extrusion, thereby setting the structure and preserving the crinkling and curling. The strip contains an emulsion which is designed to be stable during processing, and during storage, but which is unstable during cooking. During frying or baking the emulsion becomes unstable, thereby rendering out oil upon the cooking surface, making it unnecessary to add oil, grease, or frying aids during cooking, and thereby closely simulating the cooking attributes of real bacon.

REFERENCES:
patent: 3416931 (1968-12-01), Posegate
patent: 3840677 (1974-10-01), Leidy et al.
patent: 3930033 (1975-12-01), Corliss et al.
patent: 3999474 (1976-12-01), Sienkiewicz et al.
patent: 4029823 (1977-06-01), Bone et al.
patent: 4061789 (1977-12-01), Warren
patent: 4104415 (1978-08-01), Shanbhag et al.
patent: 4166138 (1979-08-01), Ziminski et al.

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