Method of flavoring protein denatured vital wheat gluten fiber products and improved flavored product
First Claim
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1. A method of flavoring heat-denatured wheat gluten fiber products that results in uniform flavoring throughout the product and without gluten aftertaste in the consuming of the product, that comprises denaturing the wheat gluten product fibers by hydrating in a boiling bath and, after removing from the bath, permitting the resulting moisture-swelled hot denatured fiber product to start to cool and shrink towards a final evaporation state;
- applying a solution or spray of flavoring to the surface of the swelled product at the time it has just cooled and evaporated to the degree of settling into substantially its final form, but before it has developed an exterior crust on the still-hot product; and
thereafter permitting the total cooling and solidifying of the flavored product.
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Abstract
A method of providing a denatured wheat gluten fiber product with flavoring applied at a critical period of time of its cooling and shrinking after hot moisture-denaturing, that is uniformly flavored throughout and, on consumption, is absent characteristic wheat gluten after taste.
6 Citations
4 Claims
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1. A method of flavoring heat-denatured wheat gluten fiber products that results in uniform flavoring throughout the product and without gluten aftertaste in the consuming of the product, that comprises denaturing the wheat gluten product fibers by hydrating in a boiling bath and, after removing from the bath, permitting the resulting moisture-swelled hot denatured fiber product to start to cool and shrink towards a final evaporation state;
- applying a solution or spray of flavoring to the surface of the swelled product at the time it has just cooled and evaporated to the degree of settling into substantially its final form, but before it has developed an exterior crust on the still-hot product; and
thereafter permitting the total cooling and solidifying of the flavored product. - View Dependent Claims (2, 3, 4)
- applying a solution or spray of flavoring to the surface of the swelled product at the time it has just cooled and evaporated to the degree of settling into substantially its final form, but before it has developed an exterior crust on the still-hot product; and
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Current AssigneeKnox Mountain Licensors, Inc.
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Original AssigneeKnox Mountain Licensors, Inc.
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InventorsRines, Robert H., Huber, Cynthia
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Primary Examiner(s)HENDRICKS, KEITH D
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Application NumberUS10/100,159Publication NumberTime in Patent Office895 DaysField of Search426/656, 426/622, 426/652, 426/574, 426/534US Class Current426/656CPC Class CodesA23J 3/18 from wheatA23L 27/26 Meat flavours
