IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0285422
(1972-08-31)
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발명자
/ 주소 |
- Sair, Louis
- Quass, Donald W.
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출원인 / 주소 |
- The Griffith Laboratories, Inc.
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대리인 / 주소 |
Merriam, Marshall, Shapiro & Klose
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인용정보 |
피인용 횟수 :
16 인용 특허 :
0 |
초록
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Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to elevated mechanical pressure and suitable temperature and pH conditions to convert the protein material under
Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to elevated mechanical pressure and suitable temperature and pH conditions to convert the protein material under non-puffing conditions to a dense, substantially homogeneous, translucent to glassy, coherent, bonded, proteinaceous product of desired size and shape. The material is thereby bonded together so as to be capable of withstanding the disruptive deterioration and loss of structural identity caused by subjecting the proteinaceous material to retorting conditions such as used in food processing. The translucent to glassy, proteinaceous product yields hydrated food products having structural integrity and desired textural characteristics.
대표청구항
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1. The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective me
1. The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions. 2. The method of claim 1 wherein said proteinaceous material comprises a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof. 3. The method of claim 1 wherein said proteinaceous material comprises soy protein material. 4. The method of claim 1 wherein said proteinaceous material comprises wheat gluten. 5. The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and said added heat includes the application of temperature conditions sufficiently high that the elongated die effects cooling of the advancing hot plastic mass before it leaves said die, thereby maintaining non-puffing conditions. 6. The method of claim 5 wherein said proteinaceous material comprises a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof. 7. The method of claim 5 wherein said proteinaceous material comprises soy protein material. 8. The method of claim 5 wherein said proteinaceous material comprises wheat gluten. 9. An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1. 10. An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said proteinaceous material comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, and said extrudate product being produced by the method of claim 1. 11. An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, soy protein material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1. 12. An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, wheat gluten material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1. 13. A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5. 14. A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said proteinaceous material comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, and said extrudate product being produced by the method of claim 5. 15. A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, soy protein material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5. 16. A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, wheat gluten material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5. 17. A food composition comprising (a) an edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material having an effective amount of water within the range of about 10 to 50% in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1 and (b) at least one other food product that is compatible with said extrudate of (a). 18. The composition of claim 17 wherein said component (b) comprises at least one other nutrient. 19. The composition of claim 17 wherein said component (a) is hydrated and in a subdivided form, and said component (b) comprises ground meat. 20. A food composition comprising (a) an edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material having an effective amount of water in the range of 10 to 50% in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said proteinaceous material having at least 40% by weight protein on a dry weight basis and comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, said extrudate product being produced by the method of claim 1 and (b) at least one other food product that is compatible with said extrudate of (a). 21. The composition of claim 20 wherein said component (b) comprises at least one other nutrient. 22. The composition of claim 20 wherein said component (a) is hydrated and in a subdivided form, and said component (b) comprises ground meat.
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