Protein texturization by centrifugal spinning
AssigneeCampbell Soup Company
InventorWilliam M. Hildebolt
Life of this patent
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Abstract
A bland texturized monofilament protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry of a protein material, injecting high pressure steam into the slurry to propel it through a confined treatment zone, centrifugally spinning the protein material into monofilaments, and recovering the textured monofilaments in a collection zone. Apparatus for performing this process comprises means for injecting steam into a protein slurry, means defining a confined treatment zone wherein the injected steam and protein are contacted, and means for centrifugally spinning the steam-treated protein material into monofilaments.
Claims25
A process for producing texturized monofilaments of protein material comprising:
- a. contacting a slurry of protein material with an injected heated gaseous stream in a confined zone for a time, and at a temperature and pressure sufficient to texturize the protein material in said slurry;
- b. centrifugally spinning said texturized protein material to form texturized protein monofilaments;
- and
- c. recovering said texturized protein monofilaments in a collection zone.
A method for producing textured monofilaments of protein comprising:
- a. mixing untextured protein material and water to form a slurry, said protein material containing at least about 70% protein on a solids basis;
- b. injecting a heated gaseous stream into said slurry to propel the protein material into and through a confined treating zone for a time and at a pressure and temperature sufficient to texturize the protein material in said slurry;
- c. centrifugally spinning said texturized protein material into monofilaments;
- and
- d. recovering texturized protein monofilaments in a collection zone.
Dependencies are inferred from the claim text.