Proteinaceous food product
AssigneeAnderson, Clayton & Co.
InventorsRalph E. Sand, Richard E. Johnson
Life of this patent
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Abstract
A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.
Claims12
A proteinaceous food product simulating cheese, comprising a blend of the following by weight percent on a pre-cooked basis:
- (a) soy protein comprising in combination soy isolate and cold insoluble soy fraction,
- (b) up to about 5% gelatin,
- (c) about 0.1 to 2.5% hydrocolloid gum,
- (d) fat in an amount effective to give desired characteristics of melt, mouth-feel and mushiness of the food product, and
- (e) water in an amount effective to solubilize the said blend and to aid in melting of the final food product, said food product having a pH of about 5.0 to 5.8.
A proteinaceous food product simulating cheese, comprising a blend of the following by weight percent on a finished product basis:
- (a) soy protein including about 18.8% soy isolate and about 6.2% of a functional cold insoluble soy fraction,
- (b) about 5% gelatin,
- (c) hydrocolloid gum including about 0.5% xanthan-locust bean mixtures and about 2% carrageenans,
- (d) about 20% fat,
- (e) about 0.5% emulsifier,
- (f) about 2.5% salt,
- (g) about 0.4% acid, (h) about 1% flavoring materials, (i) about 42% water, and
- (j) about 2.4% carbohydrate.
Dependencies are inferred from the claim text.