US3968268A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing hydratable, translucent to glassy, proteinaceous products, and the resulting products
Assignee: Griffith Laboratories Inc
•
Filing: 1972-08-31
•
Granted: 1976-07-06
•
Expires: 1992-08-31
Abstract
Abstract Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to elevated mechanical pressure and suitable temperature and pH conditions to convert the protein material under non-puffing conditions to a dense, substantially homogeneous, translucent to glassy, coherent, bonded, proteinaceous product of desired size and shape. The material is thereby bonded together so as to be capable of withstanding the disruptive deterioration and loss of structural identity caused by subjecting the proteinaceous material to retorting conditions such as used in food processing. The translucent to glassy, proteinaceous product yields hydrated food products having structural integrity and desired textural characteristics.
Inventors
- 👤 Louis Sair
- 👤 Donald W. Quass
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 20:19
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/26; A23J3/265; A23J3/225; A23P; A23P30/00; A23P30/30; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 24
Claim 1
Independent Claim
105 words
The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions.
Claim 2
Independent Claim
105 words
The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions.
Claim 3
Dependent Claim
28 words
The method of claim 1 wherein said proteinaceous material comprises a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof.
Claim 4
Dependent Claim
13 words
The method of claim 1 wherein said proteinaceous material comprises soy protein material.
Claim 5
Dependent Claim
12 words
The method of claim 1 wherein said proteinaceous material comprises wheat gluten.
Claim 6
Independent Claim
138 words
The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and said added heat includes the application of temperature conditions sufficiently high that the elongated die effects cooling of the advancing hot plastic mass before it leaves said die, thereby maintaining non-puffing conditions.
Claim 7
Independent Claim
138 words
The method of preparing an unpuffed, proteinaceous food product comprising subjecting water-moistened, edible proteinaceous material having at least about 40% by weight protein on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure with added heat sufficient to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and said added heat includes the application of temperature conditions sufficiently high that the elongated die effects cooling of the advancing hot plastic mass before it leaves said die, thereby maintaining non-puffing conditions.
Claim 8
Dependent Claim
28 words
The method of claim 5 wherein said proteinaceous material comprises a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof.
Claim 9
Dependent Claim
13 words
The method of claim 5 wherein said proteinaceous material comprises soy protein material.
Claim 10
Dependent Claim
12 words
The method of claim 5 wherein said proteinaceous material comprises wheat gluten.
Claim 11
Dependent Claim
83 words
An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1.
Claim 12
Dependent Claim
106 words
An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said proteinaceous material comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, and said extrudate product being produced by the method of claim 1.
Claim 13
Dependent Claim
84 words
An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, soy protein material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1.
Claim 14
Dependent Claim
84 words
An edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, wheat gluten material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1.
Claim 15
Dependent Claim
89 words
A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5.
Claim 16
Dependent Claim
112 words
A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said proteinaceous material comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, and said extrudate product being produced by the method of claim 5.
Claim 17
Dependent Claim
90 words
A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, soy protein material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5.
Claim 18
Dependent Claim
90 words
A subdivided, edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, wheat gluten material in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, and subdividing the extruded product, said extrudate product being produced by the method of claim 5.
Claim 19
Dependent Claim
118 words
A food composition comprising (a) an edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material having an effective amount of water within the range of about 10 to 50% in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said extrudate product being produced by the method of claim 1 and (b) at least one other food product that is compatible with said extrudate of (a).
Claim 20
Dependent Claim
15 words
The composition of claim 17 wherein said component (b) comprises at least one other nutrient.
Claim 21
Dependent Claim
23 words
The composition of claim 17 wherein said component (a) is hydrated and in a subdivided form, and said component (b) comprises ground meat.
Claim 22
Dependent Claim
152 words
A food composition comprising (a) an edible, unpuffed, proteinaceous extrudate product having at least about 40% by weight protein on a dry weight basis prepared from extruding water-moistened, proteinaceous material having an effective amount of water in the range of 10 to 50% in the form of a hot, moist, plastic extrudable mass through and from a length of a temperature controlled, elongated die under non-puffing conditions to provide an unpuffed, substantially homogeneous, translucent to glassy, extruded product characterized by having texture and retaining its structural integrity under retorting conditions, said proteinaceous material having at least 40% by weight protein on a dry weight basis and comprising a member of the group consisting of soy protein material, wheat gluten, casein, rice gluten, and admixtures thereof, said extrudate product being produced by the method of claim 1 and (b) at least one other food product that is compatible with said extrudate of (a).
Claim 23
Dependent Claim
15 words
The composition of claim 20 wherein said component (b) comprises at least one other nutrient.
Claim 24
Dependent Claim
23 words
The composition of claim 20 wherein said component (a) is hydrated and in a subdivided form, and said component (b) comprises ground meat.
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) | 1979-07-06 | 1980-01-05 | 1980-07-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-07-06 | 1984-01-05 | 1984-07-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-07-06 | 1988-01-05 | 1988-07-06 | $7700.00 | Window Closed / Lapsed |