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AssigneeThe Griffith Laboratories, Limited
InventorsLouis Sair, Donald W. Quass
Estimating the term…
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.
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.
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.
Dependencies are inferred from the claim text.