Shrimp analog
AssigneeGeneral Foods Corporation
InventorsSoliman Y. K. Shenouda, Dreena A. Calabrese, Earl J. Benjamin
Life of this patent
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Abstract
A shrimp analog product with the taste, texture and appearance of real shrimp is prepared by: extracting from a fish the myofibrillar proteins; solubilizing the myofibrillar proteins with salt; adding to the solubilized protein a starch, flavor and an organic acid to form a paste; heat setting the paste to set the paste and denature the protein; shredding the heat set paste into filaments; mixing the filaments with a protein based binder followed by molding the mixture into shrimp-like pieces; and setting the filament-binder matrix to provide a cohesive shrimp analog product.
Claims29
A process for preparing a shrimp analog product with the texture, flavor and appearance of real shrimp comprising:
- (a) obtaining from a fish the myofibrillar proteins;
- (b) solubilizing the myofibrillar proteins with a salt;
- (c) adding to the solubilized fish myofibrillar proteins from 0.05 to 25% of a starch, flavorant, and 0.005 to 2% of an organic acid to form a paste, all percents being by weight of the paste;
- (d) heat setting the paste for 0.25 to 10 minutes at 70.degree. to 120.degree. C. to denature the protein;
- (e) shredding the heat set paste into filaments;
- (f) mixing the filaments with a binder, followed by molding the mixture into shrimp-like pieces;
- and
- (g) setting the molded filament-binder mixture to provide a cohesive shrimp analog product.
Dependencies are inferred from the claim text.