Patent US3968269A successfully refreshed from Google Patents.
US3968269A
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Protein food product and method of making
Assignee: Nestle Purina PetCare Co
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Filing: 1975-06-04
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Granted: 1976-07-06
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Expires: 1995-06-04
Abstract
Abstract A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable protein containing material and a meat source in an amount of between about 5 to 80% by weight, said mixture having a protein content on a dry basis of at least about 25% by weight, followed by extrusion of said mixture to form a porous expanded food product. The extrusion of a meat source and vegetable protein material provides a product having the economic and functional advantages of a simulated meat piece derived solely from a vegetable protein containing material, with the palatability of a real piece of meat because of the use of a meat source in the product.
Inventors
- 👤 Bernard M. Payne
- 👤 John R. Cloute
- 👤 Edward A. Johnson
- 👤 Arthur V. Brown, Jr.
- 👤 Edward V. Oborsh
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 09:03
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/26; A23P; A23P30/00; A23P30/30; A23P30/32; A23P30/34; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
123 words
A method for the production of a porous food product having the texture and organoleptic properties of meat comprising; a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture; said mixture having a protein content on a dry basis of at least about 25% by weight; b. mechanically working the mixture under elevated temperatures of at least about 212°F. and elevated pressures to convert the mixture to a flowable substance; and c. forming an expanded, porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.
Claim 2
Independent Claim
123 words
A method for the production of a porous food product having the texture and organoleptic properties of meat comprising; a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture; said mixture having a protein content on a dry basis of at least about 25% by weight; b. mechanically working the mixture under elevated temperatures of at least about 212°F. and elevated pressures to convert the mixture to a flowable substance; and c. forming an expanded, porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.
Claim 3
Dependent Claim
21 words
A method as set forth in claim 1 wherein said mixture has a moisture content not exceeding about 50% by weight.
Claim 4
Dependent Claim
21 words
A method as set forth in claim 1 wherein said mixture has a fat content less than about 12% by weight.
Claim 5
Dependent Claim
18 words
A method as set forth in claim 1 wherein said elevated temperatures are between about 275° and 450°F.
Claim 6
Dependent Claim
18 words
A method as set forth in claim 1 wherein said vegetable protein containing material is an oilseed material.
Claim 7
Dependent Claim
16 words
A method as set forth in claim 5 wherein said oilseed material is a soybean material.
Claim 8
Dependent Claim
15 words
A method as set forth in claim 6 wherein said soybean material is substantially defatted.
Claim 9
Dependent Claim
38 words
A method as set forth in claim 1, including the step of drying said porous food product to equilibrium moisture content, thereby providing a dry food product which upon rehydration has the texture and organoleptic properties of meat.
Claim 10
Independent Claim
141 words
A method for the production of a porous food product having the texture and organoleptic properties of meat comprising: a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture, said mixture having a moisture content not exceeding 50% by weight, a protein content on a dry basis of at least about 25% by weight and a fat content less than about 12% by weight; b. mechanically working the mixture under elevated temperature of at least about 212°F. and elevated pressures to correct the mixture to a flowable substance; and c. forming an expanded porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.
Claim 11
Independent Claim
141 words
A method for the production of a porous food product having the texture and organoleptic properties of meat comprising: a. forming a mixture consisting essentially of a vegetable protein containing material, and a meat source selected from the group consisting of raw meat and meat by-products in an amount of between about 5 to 80% by weight of said mixture, said mixture having a moisture content not exceeding 50% by weight, a protein content on a dry basis of at least about 25% by weight and a fat content less than about 12% by weight; b. mechanically working the mixture under elevated temperature of at least about 212°F. and elevated pressures to correct the mixture to a flowable substance; and c. forming an expanded porous structure by extruding the mixture through a restricted orifice into an environment of substantially lower pressure.
Claim 12
Dependent Claim
23 words
A method as set forth in claim 9 wherein said mixture has a moisture content of between about 20 to 50% by weight.
Claim 13
Dependent Claim
17 words
A method as set forth in claim 9 wherein said vegetable protein material comprises an oilseed material.
Claim 14
Dependent Claim
16 words
A method as set forth in claim 11 wherein said oilseed material is a soybean material.
Claim 15
Dependent Claim
15 words
A method as set forth in claim 12 wherein said soybean material is substantially defatted.
Claim 16
Dependent Claim
18 words
A method as set forth in claim 9 wherein said elevated temperatures are between about 275° and 450°F.
Claim 17
Dependent Claim
38 words
A method as set forth in claim 9, including the step of drying said porous feed product to equilibrium moisture content, thereby providing a dry food product which upon rehydration has the texture and organoleptic properties of meat.
Claim 18
Dependent Claim
8 words
The product produced by process of claim 1.
References Cited (Backward Citations)
US3047395A
Cited
US3488770A
Cited
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 |