Proteinaceous food product

Details Proteinaceous food product Proteinaceous food product

1974-10-17

1977-04-05

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 7, 426 56, 426 92, 426580, 426643, 426646, 426656, 426805, A23B 412

Patent

active

040162958

ABSTRACT:
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.

REFERENCES:
patent: 2560621 (1951-07-01), Wrenshall
patent: 2986469 (1961-05-01), Kruss
patent: 3041174 (1962-06-01), Ehlert
patent: 3502481 (1970-03-01), Schaap et al.
patent: 3873736 (1975-03-01), Palmer et al.

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