초록 ▼

A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the pro

A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.

대표청구항 ▼

A method for preparing a food product having aligned fibers which comprises: (a) mixing a protein source and carbohydrate source, said protein source and said carbohydrate source having sufficient protein and carbohydrate content to provide a nutritious food, with water in a manner effective to form

A method for preparing a food product having aligned fibers which comprises: (a) mixing a protein source and carbohydrate source, said protein source and said carbohydrate source having sufficient protein and carbohydrate content to provide a nutritious food, with water in a manner effective to form a dough; (b) pushing said dough substantially linearly through a first passageway, said first passageway having a substantially constant cross-section, wherein the dough mixing tension of said dough is substantially relaxed prior to the exit of the first passageway; (c) then pushing said dough through a second passageway having a decreasing cross section, and said second passageway is effective to elongate said dough sufficiently to provide bundles of fibers; (d) then pushing said dough through a third passageway having a substantially constant cross section for a distance effective to align substantially all of the bundles of fibers then present in said dough said first, second and third passageways being in concentric alignment during said pushing steps; and (e) thereafter, applying sufficient heat to fix the fibers of said dough in a linearly aligned configuration.