Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1984-12-10
1986-10-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426104, 426574, 426656, 426802, 426331, A23L 139, A23L 334
Patent
active
046158995
ABSTRACT:
This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.
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Powers, J. J., "Effect of Acidification of Canned Tomatoes on Quality and Shelf Life", Critical Reviews in Food Science & Nutrition, pp. 371-396, Jun. 1976.
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21 C.F.R., .sctn.113, 114, .sctn.114.90.
Ehrman Albert M.
Hunter John E.
Dabek Rose Ann
Gebhardt Edmund F.
Hunter Jeanette
The Procter & Gamble Co.
Witte Richard C.
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