Patent US3653489A successfully refreshed from Google Patents.
Patent US3904775A successfully refreshed from Google Patents.
US3904775A
Expired / Lapsed
US
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Process for production of a simulated meat product
Assignee: Quaker Oats Co
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Filing: 1973-08-22
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Granted: 1975-09-09
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Expires: 1993-08-22
Abstract
Abstract A process is disclosed for preparing a puffed food product simulating meat or the like. The process comprises admixing a proteinaceous material with specified amounts of water, subjecting the mixture to conditions sufficient to convert it to a flowable substance, extruding the mixture by forming it into an annular or cylindrical shape and cooling both the inside and outside of the cylinder with the extrusion not causing puffing of the product, placing the extrudate in a confined space, subjecting the extrudate to water boiling temperatures and superatmospheric pressure, and suddenly releasing the pressure on the extrudate to cause it to puff and resemble simulated meat or the like.
Inventors
- 👤 Charles C Harwood
- 👤 Jr George M Smith
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 07:30
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/26; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
213 words
IN A PROCESS FOR PREPARING PUFFED FOOD PRODUCTS SIMULATING MEAT, SAID PROCESS COMPRISING: A. MIXING A MATERAL COMPRISING AT LEAST 30 PERCENT BY WEIGHT PROTEIN WITH WATER SUFFICIENT TO PROVIDE A MOISTURE CONTENT AFTER CONVERSION TO A PLASTIC CONDITION, AND EXTRUSION WITHOUT PUFFING OF FROM ABOUT 15 PERCENT TO ABOUT 40 PERCENT BY WEIGHT, B. SUBJECTING THE MIXTURE OF MATERIAL AND WATER TO SHEAR SUFFICIENT TO CONVERT IT INTO A PLASTIC CONDITIONS, E. EXTRUDING THE PLASTIC MIXTURE IN A UNIFORM LINEAR FLOW AS AN EXWRUDATE INTO A MEDIUM OF LOWER PRESSURE WITHOUT PUFFING, D. PLACING THE EXTRUDATE IN A CONFINED SPACE, E. SUBJECTING THE EXTRUDATE TO A TEMPERATURE OF AT LEAST 212*F. AND SUPERATMOSPHERIC PRESSURE, AND F. SUDDENLY RELEASING THE PRESSURE ON THE EXTRUDATE TO CAUSE IT TO PUFF AND RESEMBLE SIMULATED MEAT, THE IMPVEMENT IN THE EXTRUDING OF THE PLASTIC MIXTURE IN A UNIFORM LINEAR FLOW COMPRISING: AFTER EXTRUDING THE PLASTIC MIXTURE INTO A MEDIUM OF LOWER PRESSURE WITHOUT PUFFING AND BEFORE PLACING THE EXTRUDATE IN THE CONFINED SPACE AND WHILE MAINTAINING THE MIXTURE IN A PLASTIC CONDITION, FORMING THE MIXTURE INTO AN ANNULAR SHAPE, COOLING BOTH THE INTERIOR AND EXTERIOR OF THE ANNULAR FORM, FURTHER EXTRUDING THE COOLED PLASTIC MIXTURE IN THE ANNULAR FORM, AND THEREAFTER SUBDIVIDING THE COOLED ANNULAR FORM.
Claim 2
Dependent Claim
213 words
IN A PROCESS FOR PREPARING PUFFED FOOD PRODUCTS SIMULATING MEAT, SAID PROCESS COMPRISING: A. MIXING A MATERAL COMPRISING AT LEAST 30 PERCENT BY WEIGHT PROTEIN WITH WATER SUFFICIENT TO PROVIDE A MOISTURE CONTENT AFTER CONVERSION TO A PLASTIC CONDITION, AND EXTRUSION WITHOUT PUFFING OF FROM ABOUT 15 PERCENT TO ABOUT 40 PERCENT BY WEIGHT, B. SUBJECTING THE MIXTURE OF MATERIAL AND WATER TO SHEAR SUFFICIENT TO CONVERT IT INTO A PLASTIC CONDITIONS, E. EXTRUDING THE PLASTIC MIXTURE IN A UNIFORM LINEAR FLOW AS AN EXWRUDATE INTO A MEDIUM OF LOWER PRESSURE WITHOUT PUFFING, D. PLACING THE EXTRUDATE IN A CONFINED SPACE, E. SUBJECTING THE EXTRUDATE TO A TEMPERATURE OF AT LEAST 212*F. AND SUPERATMOSPHERIC PRESSURE, AND F. SUDDENLY RELEASING THE PRESSURE ON THE EXTRUDATE TO CAUSE IT TO PUFF AND RESEMBLE SIMULATED MEAT, THE IMPVEMENT IN THE EXTRUDING OF THE PLASTIC MIXTURE IN A UNIFORM LINEAR FLOW COMPRISING: AFTER EXTRUDING THE PLASTIC MIXTURE INTO A MEDIUM OF LOWER PRESSURE WITHOUT PUFFING AND BEFORE PLACING THE EXTRUDATE IN THE CONFINED SPACE AND WHILE MAINTAINING THE MIXTURE IN A PLASTIC CONDITION, FORMING THE MIXTURE INTO AN ANNULAR SHAPE, COOLING BOTH THE INTERIOR AND EXTERIOR OF THE ANNULAR FORM, FURTHER EXTRUDING THE COOLED PLASTIC MIXTURE IN THE ANNULAR FORM, AND THEREAFTER SUBDIVIDING THE COOLED ANNULAR FORM.
Claim 3
Dependent Claim
48 words
A process as in claim 1 wherein the proteinaceous mixture also has added thereto from about 1/2 percent to about 3 perceNt by weight of an edible oil or oil-like material prior to subjection of the proteinaceous mixture to conditions sufficient to convert it to a flowable substance.
Claim 4
Dependent Claim
60 words
A process as in claim 1 wherein the proteinaceous mixture also has added thereto is from 1/2 to 3 percent by weight of a material comprising a member selected from the group consisting of vegetable oil, coconut oil, animal oil or fat, oil bearing cereals, oil bearing grains, mineral oil, food grade stearates and polylactic acid esters of fatty acids.
Claim 5
Dependent Claim
44 words
A process as in claim 1 wherein the material comprising at least 30 percent by weight protein comprises a member selected from the group consisting of oil seed vegetable protein, casein, caseinate salt, gelatin, microbiological protein, egg white, muscle protein, keratins, lactalbumen and blood.
Claim 6
Dependent Claim
24 words
A process as in claim 1 wherein the proteinaceous mixture has the pH adjusted to from 4.5 to 10.5 prior to addition to water.
Claim 7
Dependent Claim
37 words
A process as in claim 1 wherein the material comprising at least 30 percent by weight protein comprises a member selected from the group consisting of soy flour, soy protein, soy protein concentrates and soy protein isolates.
Claim 8
Dependent Claim
210 words
In a process for preparing puffed food products simulating meat, said process comprising: a. mixing a material comprising at least 30 percent by weight protein with water sufficient to provide a moisture content after conversion to a plastic condition and extrusion without puffing of from about 15 percent to about 40 percent by weight; b. subjecting the mixture to superatmospheric pressure sufficient to convert it into a plastic condition; c. extruding the plastic mixture in a uniform linear flow as an extrudate into a medium of lower pressure without puffing; d. placing the extrudate in a confined space; e. subjecting the extrudate to a temperature of at least 212*F. and superatmospheric pressure; and f. suddenly releasing the pressure on the extrudate to cause it to puff and resemble simulated meat; the improvement in the extruding of the plastic mixture in a uniform linear flow comprising: after extruding the plastic mixture into a medium of lower pressure without puffing and before placing the extrudate in the confined space and while maintaining the mixture in a plastic condition, forming the mixture into an annular shape, cooling both the interior and exterior of the annular form, further extruding the cooled, plastic mixture in the annular form, and thereafter subdividing the cooled annular form.
Claim 9
Dependent Claim
210 words
In a process for preparing puffed food products simulating meat, said process comprising: a. mixing a material comprising at least 30 percent by weight protein with water sufficient to provide a moisture content after conversion to a plastic condition and extrusion without puffing of from about 15 percent to about 40 percent by weight; b. subjecting the mixture to superatmospheric pressure sufficient to convert it into a plastic condition; c. extruding the plastic mixture in a uniform linear flow as an extrudate into a medium of lower pressure without puffing; d. placing the extrudate in a confined space; e. subjecting the extrudate to a temperature of at least 212*F. and superatmospheric pressure; and f. suddenly releasing the pressure on the extrudate to cause it to puff and resemble simulated meat; the improvement in the extruding of the plastic mixture in a uniform linear flow comprising: after extruding the plastic mixture into a medium of lower pressure without puffing and before placing the extrudate in the confined space and while maintaining the mixture in a plastic condition, forming the mixture into an annular shape, cooling both the interior and exterior of the annular form, further extruding the cooled, plastic mixture in the annular form, and thereafter subdividing the cooled annular form.
Claim 10
Dependent Claim
211 words
In a process for preparing puffed food products simulating meat, said process comprising: a. mixing a material comprising at least 30 percent by weight protein with water sufficient to provide a moisture content after conversion to a plastic condition and extrusion without puffing of from about 15 percent to about 40 percent by weight; b. subjecting the mixture to a temperature sufficiently elevated to convert it into a plastic condition; c. extruding the plastic mixture in a uniform linear flow as an extrudate into a medium of lower pressure without puffing; d. placing the extrudate in a confined space; e. subjecting the extrudate to a temperature of at least 212*F. and superatmospheric pressure; and f. suddenly releasing the pressure on the extrudate to cause it to puff and resemble simulated meat; the improvement in the extruding of the plastic mixture in a uniform linear flow comprising: after extruding the plastic mixture into a medium of lower pressure without puffing and before placing the extrudate in the confined space and while maintaining the mixture in a plastic condition, forming the mixture into an annular shape, cooling both the interior and exterior of the annular form, further extruding the cooled, plastic mixture in the annular form, and thereafter subdividing the cooled annular form.
Claim 11
Dependent Claim
211 words
In a process for preparing puffed food products simulating meat, said process comprising: a. mixing a material comprising at least 30 percent by weight protein with water sufficient to provide a moisture content after conversion to a plastic condition and extrusion without puffing of from about 15 percent to about 40 percent by weight; b. subjecting the mixture to a temperature sufficiently elevated to convert it into a plastic condition; c. extruding the plastic mixture in a uniform linear flow as an extrudate into a medium of lower pressure without puffing; d. placing the extrudate in a confined space; e. subjecting the extrudate to a temperature of at least 212*F. and superatmospheric pressure; and f. suddenly releasing the pressure on the extrudate to cause it to puff and resemble simulated meat; the improvement in the extruding of the plastic mixture in a uniform linear flow comprising: after extruding the plastic mixture into a medium of lower pressure without puffing and before placing the extrudate in the confined space and while maintaining the mixture in a plastic condition, forming the mixture into an annular shape, cooling both the interior and exterior of the annular form, further extruding the cooled, plastic mixture in the annular form, and thereafter subdividing the cooled annular form.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| 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 |