Sauce containing acidified textured protein
US4615899A · kind A · utility
4Cited by
14References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 10, 1984 |
| Grant date | Oct 7, 1986 |
| Priority date | — |
| Expiry date | Dec 10, 2004 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.