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US 4,133,901 AGranted
Protein film process
AssigneeThe Quaker Oats Company
InventorsRichard W. Fetzer, Kolar S. Ramachandran
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Abstract
A protein slurry is shaped into a film. The protein film is then shaped into a variety of products. This process permits the use of otherwise unsuitable protein in forming desirable products.
Claims25
A process for preparing a versatile protein product comprising:
- (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt;
- (c) adding water to the mix to form a slurry;
- (c) heating the slurry for about 10-45 minutes at a temperature of about 160-180.degree. F. to gel the slurry;
- (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture;
- (e) forming a product from the film;
- and
- (f) recovering the product.
4 more elements
The process of claim 19 wherein the laminate is baked to form a pastry.
A process for preparing versatile protein product comprising:
- (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt;
- (b) adding water to the mix to form a slurry;
- (c) heating the slurry for a time and at a temperature sufficient to gel the slurry;
- (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture;
- (e) forming a product from the film;
- and
- (f) recovering the product.
4 more elements
Dependencies are inferred from the claim text.