Process for preparing retort-stable, shaped food pieces
US5456934A · kind A · utility
Inventors
Key dates
| Filing date | Dec 15, 1993 |
| Grant date | Oct 10, 1995 |
| Priority date | — |
| Expiry date | Dec 15, 2013 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/805
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a cohesive, retort-stable, shaped food piece. The process comprises: (a) preparing a premixture comprising, by weight, (1) from about 20% to about 80% by weight gluten, (2) from about 20% to about 80% by weight flour, (3) from 0% to about 50% by weight meat and bone meal, (4) from 0% to about 9% by weight fat, (5) from 0% to about 0.7% by weight added sulfur, and (6) from 0% to about 2% by weight dicalcium phosphate; (b) combining the premixture with water to form a secondary mixture, wherein the ratio of premixture to water is in the range of from about 1.6:1 to about 4:1; (c) mixing the secondary mixture for a period of time sufficient to obtain a substantially uniformly mixed dough and under conditions such that the temperature of the secondary mixture and uniformly mixed dough in the mixing operation are maintained in the range of from about 15.degree. C. to about 45.degree. C.; and (d) forming the uniformly mixed dough into a desired shaped piece. The forming operation is carried out in conjunction with low specific mechanical energy and high pressure conditions, and under conditions such that the temperature of the uniformly mixed dough in the forming …
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.