Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1975-12-31
1978-06-13
Lindsay, Jr., Robert L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
260112R, 264 12, 264121, 426657, 426511, 426802, A23J 300
Patent
active
040950018
ABSTRACT:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the confined zone. In the confined zone a stream of heated gas is directed at the thin sheet of surface-texturized protein to break off the leading segment of the sheet and further to propel the segments through the confined zone where additional texturization takes place. Finally, the protein segments are passed through a back pressure means at the end of the confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.
REFERENCES:
patent: 2988451 (1961-06-01), Zahn
patent: 3505963 (1970-04-01), Westling
patent: 3586517 (1971-06-01), Warre et al.
patent: 3759642 (1973-09-01), Poteet
patent: 3778522 (1973-12-01), Strommer
patent: 3800053 (1974-03-01), Lange
patent: 3826598 (1974-07-01), Kaufmann
patent: 3956442 (1976-05-01), Boulain
Hildebolt William M.
Hundt Murray T.
Campbell Soup Company
Lindsay, Jr. Robert L.
Schor Kenneth M.
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