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US 3,939,284 AGranted
Process for the production of meat, poultry and fish analogs and the products thereof
AssigneeThe Standard Oil Company
InventorsCavit Akin, Robert J. Flannery, Franklin D. Darrington
Life of this patent
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Abstract
Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.
Claims25
A process for imparting meatlike texture to mixtures of protein materials comprising the steps of:
- a. preparing a mixture of a single-cell protein material and at least one material selected from the group consisting of (1) animal protein and (2) plant protein, said mixture containing about 5 to about 50 percent of the single-cell protein component;
- b. adjusting the moisture level to about 20 to about 45 percent;
- c. extruding the moisturized protein mixture at temperatures within the range of 210.degree. to 385.degree.F. to provide a shaped extrudate;
- d. drying the extrudate at temperatures ranging from about 130 to about 350.degree.F.;
- and
- e. cooling the dried extrudate to produce a product which has meatlike chewability and resists dispersion in water.
3 more elements
Dependencies are inferred from the claim text.