Protein food product and method of making

• US 3,968,269 A
• Filed: 06/04/1975
• Issued: 07/06/1976
• Est. Priority Date: 07/12/1973
• Status: Expired due to Term

• Current Assignee: Ralston Purina Company (Nestle SA)
• Original Assignee: Ralston Purina Company (Nestle SA)
• Inventors: Oborsh, Edward V., Payne, Bernard M., Johnson, Edward A., Brown, Arthur V. Jr., Cloute, John R.
• Primary Examiner(s): Hoffman, James R.
• Application Number:
  US05/583,361
• Time in Patent Office: 398 Days
• Field of Search: 426/104, 426/641, 426/629, 426/634, 426/632, 426/643, 426/644, 426/646, 426/802
• US Class Current: 426/629
• CPC Class Codes: A23J 3/26 using extrusion or expansion
• CPC Class Codes: A23P 30/34 by extrusion-expansion
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable protein containing material and a meat source in an amount of between about 5 to 80% by weight, said mixture having a protein content on a dry basis of at least about 25% by weight, followed by extrusion of said mixture to form a porous expanded food product. The extrusion of a meat source and vegetable protein material provides a product having the economic and functional advantages of a simulated meat piece derived solely from a vegetable protein containing material, with the palatability of a real piece of meat because of the use of a meat source in the product.

Claims

1. A method for the production of a porous food product having the texture and organoleptic properties of meat comprising;

a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture;

said mixture having a protein content on a dry basis of at least about 25% by weight;

b. mechanically working the mixture under elevated temperatures of at least about 212°

F. and elevated pressures to convert the mixture to a flowable substance; and

c. forming an expanded, porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.

2. A method as set forth in claim 1 wherein said mixture has a moisture content not exceeding about 50% by weight.

3. A method as set forth in claim 1 wherein said mixture has a fat content less than about 12% by weight.

4. A method as set forth in claim 1 wherein said elevated temperatures are between about 275°

and 450°

F.

5. A method as set forth in claim 1 wherein said vegetable protein containing material is an oilseed material.

6. A method as set forth in claim 5 wherein said oilseed material is a soybean material.

7. A method as set forth in claim 6 wherein said soybean material is substantially defatted.

8. A method as set forth in claim 1, including the step of drying said porous food product to equilibrium moisture content, thereby providing a dry food product which upon rehydration has the texture and organoleptic properties of meat.

16. The product produced by process of claim 1.

9. A method for the production of a porous food product having the texture and organoleptic properties of meat comprising:

a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture, said mixture having a moisture content not exceeding 50% by weight, a protein content on a dry basis of at least about 25% by weight and a fat content less than about 12% by weight;

b. mechanically working the mixture under elevated temperature of at least about 212°

F. and elevated pressures to correct the mixture to a flowable substance; and

c. forming an expanded porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.

10. A method as set forth in claim 9 wherein said mixture has a moisture content of between about 20 to 50% by weight.

11. A method as set forth in claim 9 wherein said vegetable protein material comprises an oilseed material.

12. A method as set forth in claim 11 wherein said oilseed material is a soybean material.

13. A method as set forth in claim 12 wherein said soybean material is substantially defatted.

14. A method as set forth in claim 9 wherein said elevated temperatures are between about 275°

and 450°

F.

15. A method as set forth in claim 9, including the step of drying said porous feed product to equilibrium moisture content, thereby providing a dry food product which upon rehydration has the texture and organoleptic properties of meat.