Low-cholesterol sausage analog and process therefor
US4376134A · kind A · utility
25Cited by
6References
1Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jul 28, 1981 |
| Grant date | Mar 8, 1983 |
| Priority date | — |
| Expiry date | Jul 28, 2001 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process is disclosed for producing a simulated sausage product that resembles the natural product in appearance, cooking characteristics, flavor, eating qualities and texture. The simulated sausage is produced by hydrating textured vegetable protein with an aqueous solution containing flavors, spices, and coloring, followed by mixing with a heat denaturable protein ingredient, a soluble sugar system that browns upon heating, and sodium caseinate. To this mixture, a fat system is added. The mixture is then formed into sausage like patties or links and may be heat treated before storage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.