Color treatment for soybean food products
US3958019A · kind A · utility
2Cited by
2References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 29, 1974 |
| Grant date | May 18, 1976 |
| Priority date | — |
| Expiry date | Jul 29, 1994 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a soybean protein material having a red color which when combined with uncured meat makes a product having a uniform red color in the raw state and which when cooked has a uniform grey-brown color similar to cooked natural meat. This combined product is prepared by treating the soy protein material with a combination of the colorants betanin and canthaxanthin. The disclosure is directed to the special colored soy protein product, and also its combination with uncured meats.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.