US3939284A
Expired / Lapsed
US
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Process for the production of meat, poultry and fish analogs and the products thereof
Assignee: Standard Oil Co
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Filing: 1975-01-29
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Granted: 1976-02-17
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Expires: 1995-01-29
Abstract
Abstract Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.
Inventors
- 👤 Cavit Akin
- 👤 Robert J. Flannery
- 👤 Franklin D. Darrington
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 17:52
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/26; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
120 words
A process for imparting meatlike texture to mixtures of protein materials comprising the steps of: a. preparing a mixture of a single-cell protein material and at least one material selected from the group consisting of (1) animal protein and (2) plant protein, said mixture containing about 5 to about 50 percent of the single-cell protein component; b. adjusting the moisture level to about 20 to about 45 percent; c. extruding the moisturized protein mixture at temperatures within the range of 210° to 385°F. to provide a shaped extrudate; d. drying the extrudate at temperatures ranging from about 130 to about 350°F.; and e. cooling the dried extrudate to produce a product which has meatlike chewability and resists dispersion in water.
Claim 2
Dependent Claim
120 words
A process for imparting meatlike texture to mixtures of protein materials comprising the steps of: a. preparing a mixture of a single-cell protein material and at least one material selected from the group consisting of (1) animal protein and (2) plant protein, said mixture containing about 5 to about 50 percent of the single-cell protein component; b. adjusting the moisture level to about 20 to about 45 percent; c. extruding the moisturized protein mixture at temperatures within the range of 210° to 385°F. to provide a shaped extrudate; d. drying the extrudate at temperatures ranging from about 130 to about 350°F.; and e. cooling the dried extrudate to produce a product which has meatlike chewability and resists dispersion in water.
Claim 3
Dependent Claim
17 words
The process of claim 1 wherein the extrudate from step (c) is chopped with a rotating knife.
Claim 4
Dependent Claim
75 words
The process of claim 2 wherein the product from step (e) is (1) washed with water having a temperature between 5° to about 250°C. and pH of about 4.5 to about 9.5, (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) dried at temperatures between 40° to about 230°C. to produce a product having meatlike appearance, sensory-textural properties of animal proteins and a bland flavor.
Claim 5
Dependent Claim
29 words
The process of claim 3 wherein the dried product from step (e)(3) is flavored with meat flavorings selected from the group consisting of beef, pork, chicken and fish flavorings.
Claim 6
Dependent Claim
10 words
The texturized product prepared by the process of claim 3.
Claim 7
Dependent Claim
52 words
The process of claim 2 wherein the product from step (e) is (1) washed with water having a temperature between 5° and about 250°C. and pH of about 4.5 to about 9.5, (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) frozen.
Claim 8
Dependent Claim
14 words
The process of claim 1 wherein the extrudate from step (c) is pulled immediately.
Claim 9
Dependent Claim
24 words
The process of claim 1 wherein the extrudate from step (c) is exposed to a friction force by passing it through differential speed rollers.
Claim 10
Dependent Claim
27 words
The process of claim 1 wherein the extrudate from step (c) is cooled, hydrated and exposed to a friction force by passing it through differential speed rollers.
Claim 11
Dependent Claim
81 words
The process of claim 1 wherein the extrudate from step (c) is (1) washed with water having a temperature between 5° and about 250°C. and pH of about 4.5 to about 9.5 under pressure in a batch retort, (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) dried at temperatures between 40° to about 230°C. to produce a product having meat-like appearance, sensory-textural properties of animal proteins and a bland flavor.
Claim 12
Dependent Claim
30 words
The process of claim 10 wherein the dried product from step (c) (3) is flavored with meat flavorings selected from the group consisting of beef, pork, chicken and fish flavorings.
Claim 13
Dependent Claim
81 words
The process of claim 1 wherein the extrudate from step (c) is (1) washed with water having a temperature between 5° and about 250°C. and pH of about 4.5 to about 9.5 under pressure in a continuous retort, (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) dried at temperatures between 40° to about 230°C. to produce a product having meatlike appearance, sensory-textural properties of animal proteins and a bland flavor.
Claim 14
Dependent Claim
62 words
The process of claim 1 wherein the extrudate from step (c) is (1) washed with water having a temperature between 5° and about 250°C. and pH of about 4.5 to about 9.5 under pressure in a batch retort. (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) canned and retorted while wet.
Claim 15
Dependent Claim
30 words
The process of claim 13 wherein the sheared extrudate from step (c) (2) is flavored with meat flavorings selected from the group consisting of beef, pork, chicken and fish flavorings.
Claim 16
Dependent Claim
62 words
The process of claim 1 wherein the extrudate from step (c) is (1) washed with water having a temperature between 5° and about 250°C. and pH of about 4.5 to about 9.5 under pressure in a continuous retort, (2) subjected to a mild shear force by the action of a pair of differential speed rollers and (3) canned and retorted while wet.
Claim 17
Dependent Claim
10 words
The texturized product prepared by the process of claim 15.
Claim 18
Dependent Claim
11 words
The process of claim 1 wherein the single-cell protein is yeast.
Claim 19
Dependent Claim
26 words
The process of claim 1 wherein the single-cell protein materials are selected from the group consisting of Candida utilis, Saccharomyces carlsbergensis. Saccharomyces cerevisiae and Saccharomyces fragilis.
Claim 20
Dependent Claim
77 words
The process of claim 1 wherein the plant protein materials are selected from the group consisting of soy flour, defatted soy flour, soy flakes, soy protein isolates and concentrates, cotton seed flour, cotton seed protein isolates and concentrates, peanut flour, peanut protein isolates and concentrates, sesame seed flour, sesame seed protein isolates and concentrates, corn flour, corn grits, corn protein isolates and concentrates, gluten, cereal protein isolates and concentrates, rapeseed flour and rapeseed protein isolates and concentrates.
Claim 21
Dependent Claim
26 words
The process of claim 1 wherein the animal protein materials are selected from the group consisting of fish protein concentrate, slaughterhouse waste meat and bone meal.
Claim 22
Dependent Claim
58 words
The process of claim 1 wherein the mixture of single-cell protein material and plant protein are selected from the formulations consisting of (1) 30% Candida utilis (yeast), 60% defatted non-toasted soy flour and 10% soy protein isolate, (2) 30% Candida utilis (yeast) and 70% defatted non-toasted soy flour, and (3) 20% Candida utilis (yeast) and 80% soy flour.
Claim 23
Dependent Claim
57 words
The process of claim 1 wherein the mixture of single-cell protein material, animal material and plant protein are selected from the formulations consisting of (1) 30% Candida utilis (yeast), 65% soy flour and 5% meat and bone meal and (2) 30% Candida utilis (yeast), 35% defatted soy flour, 5% meat and bone meal and 30% wheat flour.
Claim 24
Dependent Claim
27 words
The process of claim 1 wherein the temperature in step (c) is between 218° to 265°F and the temperature in step (d) is between 150° to 200°F.
Claim 25
Dependent Claim
30 words
The process of claim 1 wherein the mixture of step (a) is fortified with ingredients selected from the group consisting of amino acids, vitamins, minerals, salt, pepper and food colorings.
Claim 26
Dependent Claim
14 words
The process of claim 1 wherein the single-cell protein material is fungi or bacteria.
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) | 1979-02-16 | 1979-08-18 | 1980-02-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-02-16 | 1983-08-18 | 1984-02-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-02-16 | 1987-08-18 | 1988-02-17 | $7700.00 | Window Closed / Lapsed |