US3904769A — Structured products having controlled gas-generat…

Claim 1

Independent Claim 26 words

A BALLON-PUFFED, STRUCTURED PROTEINACEOUS PRODUCT HAVING STREAM-GENERATED CELLS THEREIN AND A THREE-DIMENSIONAL NETWORK STRUCTURE CHARACTERIZED BY DISULFIDE BONDING, WHICH NETWORK STRUCTURE REMAINS SGNIFICANTLY INTACT FOLLOWING RETORTING.

Claim 2

Dependent Claim 26 words

A BALLON-PUFFED, STRUCTURED PROTEINACEOUS PRODUCT HAVING STREAM-GENERATED CELLS THEREIN AND A THREE-DIMENSIONAL NETWORK STRUCTURE CHARACTERIZED BY DISULFIDE BONDING, WHICH NETWORK STRUCTURE REMAINS SGNIFICANTLY INTACT FOLLOWING RETORTING.

Claim 3

Dependent Claim 10 words

The balloon-puffed product of claim 1, which product is edible.

Claim 4

Dependent Claim 48 words

The product of claim 1, wherein the product has a protein content of at least about 30% by weight on a dry basis and includes a proteinaceous material selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 5

Dependent Claim 17 words

The balloon-puffed product of claim 1, which product has a density of at least about 30 lbs./ft3.

Claim 6

Dependent Claim 11 words

The balloon-puffed product of claim 1, which product is an extrudate.

Claim 7

Dependent Claim 41 words

An edible, balloon-puffed, fibrous proteinaceous product having structured texture and steam-generated cells, a predominance of which cells are defined by shear-worked cells walls, which product is characterized by having good water absorption properties while retaining its structural integrity under retorting conditions.

Claim 8

Dependent Claim 41 words

An edible, balloon-puffed, fibrous proteinaceous product having structured texture and steam-generated cells, a predominance of which cells are defined by shear-worked cells walls, which product is characterized by having good water absorption properties while retaining its structural integrity under retorting conditions.

Claim 9

Dependent Claim 49 words

The product of claim 6, wherein the product has a dry protein content of at least about 30% by weight on a dry basis anD includes a proteinaceous material selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 10

Dependent Claim 29 words

An edible proteinaceous extrudate having meat-like structure and balloon-puffed cells, which product is characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions.

Claim 11

Dependent Claim 29 words

An edible proteinaceous extrudate having meat-like structure and balloon-puffed cells, which product is characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions.

Claim 12

Dependent Claim 28 words

The product of claim 8, wherein said product includes defatted soy protein material, and has a protein content of at least about 40% on a dry weight basis.

Claim 13

Dependent Claim 19 words

The product of claim 8, wherein a predominance of said balloon-puffed cells are arranged in substantially coaxially-defined, laminar layers.

Claim 14

Dependent Claim 20 words

The product of claim 8, wherein the density of the product increases away from the central longitudinal axis of extrusion.

Claim 15

Dependent Claim 17 words

The product of claim 8, wherein said product has a density of at least about 30 lbs./ft.3

Claim 16

Dependent Claim 17 words

The product of claim 8, wherein said product has a density of at least about 40 lbs./ft.3

Claim 17

Dependent Claim 14 words

The product of claim 8, wherein said product, as extruded, has a glassy skin.

Claim 18

Dependent Claim 39 words

An edible proteinaceous extrudate having meat-like texture and longitudinally layered, steam-generated cells therein which define a significantly undisrupted cellular structure, said extrudate being characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions.

Claim 19

Dependent Claim 39 words

An edible proteinaceous extrudate having meat-like texture and longitudinally layered, steam-generated cells therein which define a significantly undisrupted cellular structure, said extrudate being characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions.

Claim 20

Dependent Claim 103 words

A balloon-puffed proteinaceous product having an organized cellular structure, said product being characterized by being produced by a method which comprises continuously pressing a column of hot, viscous, proteinaceous plastic material containing a volatile liquid component through and from an elongated die assembly, the temperature of the viscous material being below the applicable boiling point of the volatile liquid component during passage through an initial, upstream portion of the die assembly, and being controlled to be slightly above the applicable boiling point of the volatile liquid component as it emerges from the die assembly, so that balloon-puffing occurs to produce a structured product.

Claim 21

Dependent Claim 103 words

A balloon-puffed proteinaceous product having an organized cellular structure, said product being characterized by being produced by a method which comprises continuously pressing a column of hot, viscous, proteinaceous plastic material containing a volatile liquid component through and from an elongated die assembly, the temperature of the viscous material being below the applicable boiling point of the volatile liquid component during passage through an initial, upstream portion of the die assembly, and being controlled to be slightly above the applicable boiling point of the volatile liquid component as it emerges from the die assembly, so that balloon-puffing occurs to produce a structured product.

Claim 22

Dependent Claim 56 words

The product of claim 16, wherein the product hahs a protein content of at least about 30% by weight on a dry basis and includes a proteinaceous material selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, and (c) casein, and (d) mixtures thereof, and said volatile liquid component is water.

Claim 23

Dependent Claim 154 words

A proteinaceous extrudate having meat-like texture and organized steam-generated cells therein, said extrudate characterized by being produced by a method comprising: heating moist, crumbly, edible proteinaceous material having a protein content of more than about 30% on a dry weight asis and water while working it under mechanical pressure to form a column of hot, viscous plastic mass, advancing the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to initiate the formation of steam-generated, ballon-puffed cells within the confined mass; and, extruding the mass from the die assembly.

Claim 24

Dependent Claim 154 words

A proteinaceous extrudate having meat-like texture and organized steam-generated cells therein, said extrudate characterized by being produced by a method comprising: heating moist, crumbly, edible proteinaceous material having a protein content of more than about 30% on a dry weight asis and water while working it under mechanical pressure to form a column of hot, viscous plastic mass, advancing the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to initiate the formation of steam-generated, ballon-puffed cells within the confined mass; and, extruding the mass from the die assembly.

Claim 25

Dependent Claim 32 words

The product of claim 18, wherein the product invludes a proteinaceous material selected from the group consisting of (a) solventextracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 26

Dependent Claim 56 words

An additive-extended ground meat product containing from about 25% to 75% by weight of natural meat and, distributed in said product, a hydrated textured proteinaceous additive, said additive being an edible, ballooN-puffed proteinaceous extrudate having meat-like texture, which extrudate is characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions:

Claim 27

Dependent Claim 56 words

An additive-extended ground meat product containing from about 25% to 75% by weight of natural meat and, distributed in said product, a hydrated textured proteinaceous additive, said additive being an edible, ballooN-puffed proteinaceous extrudate having meat-like texture, which extrudate is characterized by having good water absorption properties and by retaining its structural integrity under retorting conditions:

Claim 28

Independent Claim 90 words

THE METHOD FOR PREPARING A STRUCTURED PROTEINACEOUS PRODUCT WHICH COMPRISES, CONTINUOUSLY PRESSING A COLUMN OF HOT, VISCOUS, PROTEINACEOUS MASS CONTAINING A VOLATILE LIQUID COMPONENT THROUGH AND FROM AN ELONGATED DIE ASSEMBLY, THE TEMPERATURE OF THE VISCOUS MASS BEING BELOW THE APPLICABLE BOILING POINT OF THE VOLATILE LIQUID COMPONENT DURING PASSAGE THROUGH AN INITIAL, UPSTREAM PORTION OF THE DIE ASSEMBLY, AND BEING CONTROLLED TO BE SLIGHTLY ABOVE THE APPLICABLE BOILING POINT OF THE VOLATILE LIQUID AS IT EMERGES FROM THE DIE ASSEMBLY, SO THAT BALLON-PUFFING OCCURS TO PRODUCE A STRUCTURED PRODUCT.

Claim 29

Independent Claim 90 words

THE METHOD FOR PREPARING A STRUCTURED PROTEINACEOUS PRODUCT WHICH COMPRISES, CONTINUOUSLY PRESSING A COLUMN OF HOT, VISCOUS, PROTEINACEOUS MASS CONTAINING A VOLATILE LIQUID COMPONENT THROUGH AND FROM AN ELONGATED DIE ASSEMBLY, THE TEMPERATURE OF THE VISCOUS MASS BEING BELOW THE APPLICABLE BOILING POINT OF THE VOLATILE LIQUID COMPONENT DURING PASSAGE THROUGH AN INITIAL, UPSTREAM PORTION OF THE DIE ASSEMBLY, AND BEING CONTROLLED TO BE SLIGHTLY ABOVE THE APPLICABLE BOILING POINT OF THE VOLATILE LIQUID AS IT EMERGES FROM THE DIE ASSEMBLY, SO THAT BALLON-PUFFING OCCURS TO PRODUCE A STRUCTURED PRODUCT.

Claim 30

Dependent Claim 42 words

The method of claim 21, wherein said viscous mass during passage through a length of said die assembly is a plastic melt, and said volatile liquid component is water, and the pressure drop as the melt leaves the die assembly is insignificant.

Claim 31

Dependent Claim 60 words

The method of claim 21, wherein said viscous mass is a plastic melt which includes a proteinaceous material having a protein content of at least about 30% by weight on a dry basis selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof, and said volatile liquid component is water.

Claim 32

Independent Claim 140 words

The method for forming a product comprising: heating moist, crumbly, edible, proteinaceous material having a protein content of at least about 30% on a dry weight basis and water while working it under mechanical pressure to form a column of hot, viscous plastic mass; advancing the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to initiate the formation of steam-generated, ballon-puffed cells within the confined mass; and, extruding the mass from the die assembly.

Claim 33

Independent Claim 140 words

The method for forming a product comprising: heating moist, crumbly, edible, proteinaceous material having a protein content of at least about 30% on a dry weight basis and water while working it under mechanical pressure to form a column of hot, viscous plastic mass; advancing the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to initiate the formation of steam-generated, ballon-puffed cells within the confined mass; and, extruding the mass from the die assembly.

Claim 34

Dependent Claim 47 words

The method of claim 24, wherein said proteinaceous material includes a material having a protein content of at least about 40% by weight on a dry basis selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 35

Independent Claim 133 words

The method for forming a product comprising: heating moist, crumbly, edible, proteinaceous material having a protein content of at least about 30% on a dry weight basis and water while working it under mechanical pressure to form a hot, viscous plastic mass; advancing a column of the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; and, reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to provide the formation of steam-generated, balloon-puffed cells within the mass.

Claim 36

Independent Claim 133 words

The method for forming a product comprising: heating moist, crumbly, edible, proteinaceous material having a protein content of at least about 30% on a dry weight basis and water while working it under mechanical pressure to form a hot, viscous plastic mass; advancing a column of the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; and, reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to provide the formation of steam-generated, balloon-puffed cells within the mass.

Claim 37

Independent Claim 69 words

The method of expanding a moist, proteinaceous plastic mass which comprises: forming a water-moistened, viscous plastic proteinaceous mass into a confined, advancing column under substantial pressure and at a temperature above 210*-212*F. but below the applicable boiling point of the water; and, thereafter reducing the pressure in the advancing mass while reducing its temperature to a temperature at which the water boils at the prevailing pressure to cause balloon-puffing.

Claim 38

Independent Claim 69 words

The method of expanding a moist, proteinaceous plastic mass which comprises: forming a water-moistened, viscous plastic proteinaceous mass into a confined, advancing column under substantial pressure and at a temperature above 210*-212*F. but below the applicable boiling point of the water; and, thereafter reducing the pressure in the advancing mass while reducing its temperature to a temperature at which the water boils at the prevailing pressure to cause balloon-puffing.

Claim 39

Independent Claim 77 words

The method of expanding a moist, edible, proteinaceous mass which comprises: forming a water-moistened, viscous proteinaceous melt into an advancing, but physically confined, column under substantial pressure and at a temperature above 212*F. but below the applicable boiling point of the water; reducing the pressure of the confined, advancing melt while reducing its temperature to induce restricted boiling of the water; and, discharging the resulting melt from its confined conditions to produce a steam-expanded, ballon-puffed proteinaceous product.

Claim 40

Independent Claim 77 words

The method of expanding a moist, edible, proteinaceous mass which comprises: forming a water-moistened, viscous proteinaceous melt into an advancing, but physically confined, column under substantial pressure and at a temperature above 212*F. but below the applicable boiling point of the water; reducing the pressure of the confined, advancing melt while reducing its temperature to induce restricted boiling of the water; and, discharging the resulting melt from its confined conditions to produce a steam-expanded, ballon-puffed proteinaceous product.

Claim 41

Independent Claim 79 words

The method for forming a product comprising: subjecting non-fluid, water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; advancing the mass through a confined space within the length of an elongated die while reducing the pressure to produce limited boiling of the water and to initiate the formation of steam-generated, balloon-puffed cells within the confined, advancing mass; and, extruding the mass from a substantially unrestricted die orifice.

Claim 42

Independent Claim 79 words

The method for forming a product comprising: subjecting non-fluid, water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; advancing the mass through a confined space within the length of an elongated die while reducing the pressure to produce limited boiling of the water and to initiate the formation of steam-generated, balloon-puffed cells within the confined, advancing mass; and, extruding the mass from a substantially unrestricted die orifice.

Claim 43

Dependent Claim 36 words

The method of claim 29, wherein the reduction in pressure results by frictional resistance of the viscous plastic mass to advancement through the die, and said extrusion from the die orifice is at substantially atmospheric pressure.

Claim 44

Independent Claim 74 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous glassy mass; passing the mass through a confined space within a length of an elongated die while reducing the pressure to initiate limited boiling of the water and to initiate the formation of steam-generated, balloon-puffed cells arranged within the mass in a sheet-like pattern; and, extending the mass from the die.

Claim 45

Independent Claim 74 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous glassy mass; passing the mass through a confined space within a length of an elongated die while reducing the pressure to initiate limited boiling of the water and to initiate the formation of steam-generated, balloon-puffed cells arranged within the mass in a sheet-like pattern; and, extending the mass from the die.

Claim 46

Independent Claim 108 words

The method comprising subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a viscous plastic mass; passing the mass through the confined space within a length of an elongated die under diminishing pressure while the mass is at a temperature above the atmospheric boiling point of the water; adjusting that temperature of the advancing mass by non-adiabatic means to a lower temperature above but sufficiently close to the applicable boiling point of the water to initiate restricted boiling of water and to initiate the formation of steam-generated, balloon-puffed cells within the confined mass; and, extruding the mass from the die.

Claim 47

Independent Claim 108 words

The method comprising subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a viscous plastic mass; passing the mass through the confined space within a length of an elongated die under diminishing pressure while the mass is at a temperature above the atmospheric boiling point of the water; adjusting that temperature of the advancing mass by non-adiabatic means to a lower temperature above but sufficiently close to the applicable boiling point of the water to initiate restricted boiling of water and to initiate the formation of steam-generated, balloon-puffed cells within the confined mass; and, extruding the mass from the die.

Claim 48

Dependent Claim 48 words

The method of claim 32, wherein said proteinaceous material includes a material having a protein content of at least about 30% by weight on a dry weight basis selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 49

Dependent Claim 33 words

The method of claim 32, wherein the temperature of the mass before but at the vicinity of where it leaves the die is in the vicinity of from about 212* to about 230*F.

Claim 50

Dependent Claim 25 words

The method of claim 32, wherein steam-generated cells initially formed within the confined, advancing mass provides nuclei for forming larger, ballon-puffed cells within the extrudate.

Claim 51

Dependent Claim 14 words

The method of claim 32, wherein the extrudate, as extruded, has a glassy skin.

Claim 52

Independent Claim 121 words

The method for forming a product comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; causing the mass to be shear-worked while advancing under diminishing pressure in a laminar manner with gradational coaxial flow through a length of an elongated open-ended die while the mass is at a temperature above the atmospheric boiling point of the water and while adjusting the temperature by non-adiabatic means to a temperature above but sufficiently close to the applicable boiling point of the water to induce restricted boiling of water and to initiate the formation of steam-gEnerated, balloon-puffed cells within the confined, advancing mass; and, extruding the mass from the die.

Claim 53

Independent Claim 121 words

The method for forming a product comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; causing the mass to be shear-worked while advancing under diminishing pressure in a laminar manner with gradational coaxial flow through a length of an elongated open-ended die while the mass is at a temperature above the atmospheric boiling point of the water and while adjusting the temperature by non-adiabatic means to a temperature above but sufficiently close to the applicable boiling point of the water to induce restricted boiling of water and to initiate the formation of steam-gEnerated, balloon-puffed cells within the confined, advancing mass; and, extruding the mass from the die.

Claim 54

Independent Claim 98 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic melt; advancing the melt through a length of an elongated die while the melt is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while reducing the pressure to initiate restricted boiling of water and to initiate the formation of steam-generated cells within the confined, advancing melt to form a foraminous structure; and, extruding the foraminous melt from a die orifice to produce a balloon-puffed product.

Claim 55

Independent Claim 98 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic melt; advancing the melt through a length of an elongated die while the melt is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while reducing the pressure to initiate restricted boiling of water and to initiate the formation of steam-generated cells within the confined, advancing melt to form a foraminous structure; and, extruding the foraminous melt from a die orifice to produce a balloon-puffed product.

Claim 56

Independent Claim 119 words

The method for forming a product comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; causing the mass to be shear-worked while advancing in a laminar manner with gradational coaxial flow through a length of an elongated die while the mass is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while reducing the pressure to produce restricted boiling of water and to initiate the formation of steam-generated cells with shear-worked walls within the confined, advancing mass to form a foraminous structure; and, extruding the resulting foraminous mass from a substantially unrestricted die orifice under balloon-puffing conditions.

Claim 57

Independent Claim 119 words

The method for forming a product comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; causing the mass to be shear-worked while advancing in a laminar manner with gradational coaxial flow through a length of an elongated die while the mass is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while reducing the pressure to produce restricted boiling of water and to initiate the formation of steam-generated cells with shear-worked walls within the confined, advancing mass to form a foraminous structure; and, extruding the resulting foraminous mass from a substantially unrestricted die orifice under balloon-puffing conditions.

Claim 58

Independent Claim 110 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; advancing the mass through a length of an elongated die while the mass is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while significantly reducing the pressure by frictional resistance of the viscous plastic mass to advancement through the die to initiate restricted boiling of water and to initiate the formation of steam-generated cells within the confined, advancing mass to form a foraminous structure; and, extruding the resulting foraminous mass from a die-orifice under balloon-puffing conditions.

Claim 59

Independent Claim 110 words

The method comprising: subjecting water-moistened, edible, proteinaceous material to working under mechanical pressure with heat sufficient to convert it to a hot, viscous plastic mass; advancing the mass through a length of an elongated die while the mass is at a temperature above the atmospheric boiling point of the water; reducing that temperature by non-adiabatic means while significantly reducing the pressure by frictional resistance of the viscous plastic mass to advancement through the die to initiate restricted boiling of water and to initiate the formation of steam-generated cells within the confined, advancing mass to form a foraminous structure; and, extruding the resulting foraminous mass from a die-orifice under balloon-puffing conditions.

Claim 60

Independent Claim 81 words

The method of forming a proteinaceous balloon-puffed extrudate comprising: converting water-moistened proteinaceous material into a hot, glassy, viscous plastic melt under pressure; extruding an advancing column of the hot melt through and from a confined passageway within the length of an elongated, open-ended die assembly; and, controlling the pressure, temperature and viscosity of the confined, advancing column and applying frictional resistance to advancement of the melt in contact with the passageway to provide balloon-puffing while avoiding significant disruption of the product.

Claim 61

Independent Claim 81 words

The method of forming a proteinaceous balloon-puffed extrudate comprising: converting water-moistened proteinaceous material into a hot, glassy, viscous plastic melt under pressure; extruding an advancing column of the hot melt through and from a confined passageway within the length of an elongated, open-ended die assembly; and, controlling the pressure, temperature and viscosity of the confined, advancing column and applying frictional resistance to advancement of the melt in contact with the passageway to provide balloon-puffing while avoiding significant disruption of the product.

Claim 62

Dependent Claim 88 words

A balloon-puffed proteinaceous formed extrudate, said extrudate being characterized by being produced by a method comprising: converting water-moistened proteinaceous material into a hot, glassy, viscous plastic melt under pressure; extruding an advancing column of the hot melt through and from a confined passageway within the length of an elongated, open-ended die assembly; and, controlling the pressure, temperature and viscosity of the confined, advancing column and applying frictional resistance to advancement of the melt in contact with the passageway to provide balloon-puffing while avoiding significant disruption of the product.

Claim 63

Dependent Claim 88 words

A balloon-puffed proteinaceous formed extrudate, said extrudate being characterized by being produced by a method comprising: converting water-moistened proteinaceous material into a hot, glassy, viscous plastic melt under pressure; extruding an advancing column of the hot melt through and from a confined passageway within the length of an elongated, open-ended die assembly; and, controlling the pressure, temperature and viscosity of the confined, advancing column and applying frictional resistance to advancement of the melt in contact with the passageway to provide balloon-puffing while avoiding significant disruption of the product.

Claim 64

Dependent Claim 32 words

The product of claim 42, wherein the product includes a proteinaceous material selected from the group consisting of (a) solvent-extracted vegetable oil seed, (b) cereal grain, (c) casein, and (d) mixtures thereof.

Claim 65

Dependent Claim 145 words

A balloon-puffed, structured proteinaceous product, said product being characterized by being produced by a method which comprises: heating moist, crumbly, edible, proteinaCeous material having a protein content of at least about 30% on a dry weight basis while working it under mechanical pressure to form a hot, viscous plastic mass; advancing a column of the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; and, reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to provide the formation of a structured product having steam-generated, balloon-puffed cells within its mass.

Claim 66

Dependent Claim 145 words

A balloon-puffed, structured proteinaceous product, said product being characterized by being produced by a method which comprises: heating moist, crumbly, edible, proteinaCeous material having a protein content of at least about 30% on a dry weight basis while working it under mechanical pressure to form a hot, viscous plastic mass; advancing a column of the viscous mass at a temperature above the atmospheric boiling point of the water through a confined space in a length of an elongated, open-ended die assembly; and, reducing the pressure within the die assembly to the vicinity of atmospheric pressure while adjusting the temperature of the advancing mass by non-adiabatic means to a lower temperature still above but sufficiently close to the applicable boiling point of the water to produce restricted boiling of water and to provide the formation of a structured product having steam-generated, balloon-puffed cells within its mass.

Claim 67

Dependent Claim 54 words

A food composition comprising (a) a significant proportion of a textured proteinaceous product which is a balloon-puffed proteinaceous extrudate having meat-like texture and being characterized by having good water absorption properties and retaining its structural integrity under retorting conditions, and (b) at least one other foot product that is compatible with said textured product.

Claim 68

Dependent Claim 54 words

A food composition comprising (a) a significant proportion of a textured proteinaceous product which is a balloon-puffed proteinaceous extrudate having meat-like texture and being characterized by having good water absorption properties and retaining its structural integrity under retorting conditions, and (b) at least one other foot product that is compatible with said textured product.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1978-09-08	1979-03-10	1979-09-09	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1982-09-08	1983-03-10	1983-09-09	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1986-09-08	1987-03-10	1987-09-09	$7700.00	Window Closed / Lapsed

Structured products having controlled gas-generated cells therein and methods of making them

Abstract

Inventors

Bibliographic Details

Claims Analysis

References Cited (Backward Citations)

USPTO Annuity & Maintenance Windows

Assigned Categories & Tags

Assign Category Tag