Method of preparing a proteinaceous food product containing a melt spun matrix and product thereof
AssigneeFuisz Technologies Ltd.
InventorRichard C. Fuisz
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Abstract
Proteinaceous products such as hamburgers or soy-based materials are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials. Methods of preparing such products are also disclosed.
Claims4
A method of preparing a food product, comprising mixing a matrix, formed by melt-spinning a mixture of an oleaginous substance and a saccharide carrier to provide internal flow thereby permitting transition in structure with degradation of said oleaginous substance and saccharide carrier with a ground meat material maintained at a temperature of above freezing but below 5.degree. C. to form a mixed composition and then promptly freezing such mixed composition.
Dependencies are inferred from the claim text.