Process for producing fibrous high-protein food
US4165392A · kind A · utility
Assignees
Inventors
Key dates
| Filing date | Jan 17, 1977 |
| Grant date | Aug 21, 1979 |
| Priority date | — |
| Expiry date | Jan 17, 1997 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.