Process for producing sausage analogs
US4178394A · kind A · utility
9Cited by
10References
11Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Sep 12, 1977 |
| Grant date | Dec 11, 1979 |
| Priority date | — |
| Expiry date | Sep 12, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/227
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A simulated sausage product is produced by forming and combining individual phases that are responsible for chewiness, biting properties, juiciness, mouth lubrication, cohesion and frying properties. The individual phases are produced from separate mixtures containing critical amounts of egg white, non-fat dry milk, sodium caseinate, dextrose, fat, fibrous material, water, texturized protein, salt, wheat gluten, colorings, flavors and seasonings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.