Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Patent
1975-12-31
1977-07-26
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
260112R, 264 12, 264117, 426506, 426656, 426802, A23J 100
Patent
active
040384314
ABSTRACT:
A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube, passing the protein material through a back pressure valve at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. Between the back pressure valve and the collection zone the protein material is subjected to an agglomeration and stretching treatment accomplished by passing the protein and steam mixture through a restriction means, or by injecting a stream of cold water at right angles into the cooked protein and steam mixture, or by both of these steps. Apparatus for performing this process is also disclosed.
REFERENCES:
patent: 3488770 (1970-01-01), Atkinson
patent: 3543332 (1970-12-01), Wagner et al.
patent: 3642490 (1972-02-01), Hawley et al.
patent: 3754926 (1973-08-01), Strommer et al.
patent: 3758373 (1973-09-01), Rich
patent: 3794731 (1974-02-01), Dannert et al.
patent: 3914455 (1975-10-01), Valentas et al.
Bashore S. Leon
Campbell Soup Company
Schor Kenneth M.
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