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US3982004A
Expired / Lapsed
US
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Method of manufacturing edible soy protein-containing, simulated meat product
Assignee: Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
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Filing: 1975-03-04
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Granted: 1976-09-21
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Expires: 1995-03-04
Abstract
Abstract A method for manufacturing an edible soy protein containing, simulated meat product containing a fibrous soy protein product of fibril structure having a random orientation, and non-textured protein material. A mixture of 90 to 50 % by weight of non-textured protein material i.e. a proteinaceous paste and 10 to 50 % by weight of the fibrous soy protein product is shaped and heat-treated, by which method, a small amount of the latter forms a supporting structure in the large amount of the former, thus producing simulated meat products having qualities which are comparable to high grade natural meats.
Inventors
- 👤 Shizuo Obata
- 👤 Yukiomi Yamato
- 👤 Hitoshi Taniguchi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 04:07
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/426; A23L17/00; A23L17/70
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
106 words
A method of manufacturing an edible soy protein containing, simulated meat product, which comprises mixing 10 to 50% by weight a fibrous soy protein product of fibril structure having a random orientation obtained by heating a slurry of proteinaceous material through a heat exchanger under high pressure with subsequent cooling and pumping into a collecting zone so as to produce elongated filaments of multi-molecular polymers with 90 to 50% by weight of a non-textured protein paste capable of gelation when heated, shaping the mixture of said fibrous soy protein product and said non-textured material and subsequently heat-treating said shaped mixture to produce said simulated meat product.
Claim 2
Independent Claim
106 words
A method of manufacturing an edible soy protein containing, simulated meat product, which comprises mixing 10 to 50% by weight a fibrous soy protein product of fibril structure having a random orientation obtained by heating a slurry of proteinaceous material through a heat exchanger under high pressure with subsequent cooling and pumping into a collecting zone so as to produce elongated filaments of multi-molecular polymers with 90 to 50% by weight of a non-textured protein paste capable of gelation when heated, shaping the mixture of said fibrous soy protein product and said non-textured material and subsequently heat-treating said shaped mixture to produce said simulated meat product.
Claim 3
Dependent Claim
42 words
A method as claimed in claim 1, wherein the ratio of said protein product of fibril structure having a random orientation to said non-textured protein material is 40 parts by weight of the former to 60 parts by weight of the latter.
Claim 4
Dependent Claim
86 words
A method as claimed in claim 1, wherein said protein product of fibril structure having a random orientation is boiled in a broth of a natural meat prior to said mixing with subsequent reduction of water content thereof, said protein product of fibril structure being subsequently mixed with said non-textured protein material and said mixture is shaped with said shaped mixture being subsequently heat-treated, said heat-treated mixture being cut into a plurality of small cubes which are boiled with one or a mixture of seasoning agents.
Claim 5
Dependent Claim
126 words
A method as claimed in claim 1, wherein the ratio of said mixing of said soy protein product of fibril structure having a random orientation with said proteinaceous material is 3 parts by weight of the former to 5 parts by weight of the latter with addition of 2 parts by weight of a natural meat paste so as to form 10 parts by weight of a paste of said mixture, said non-textured material further comprising isolated soy protein product, salad oil and water, the ratio of said isolated soy protein product of said salad oil to said water being 1:5:5, said paste of said mixture being shaped into a flat configuration, with said shaped mixture, after having being crumbed, being boiled in an edible oil.
Claim 6
Dependent Claim
19 words
A method as claimed in claim 1, wherein said nontextured protein material is a paste of a natural meat.
Claim 7
Dependent Claim
23 words
A method as claimed in claim 1, wherein said nontextured protein material is a paste composed of an isolated soy protein and water.
Claim 8
Dependent Claim
25 words
A method as claimed in claim 1, wherein said nontextured protein material is a paste composed of an isolated soy protein and a natural meat.
Claim 9
Dependent Claim
28 words
A method as claimed in claim 1, wherein prior to said mixing step, one or more food additives including seasoning agents are added to said non-textured protein material.
Claim 10
Dependent Claim
27 words
A method as claimed in claim 1, wherein during said mixing step, one or more food additives including seasoning agents are added to said non-textured protein material.
Claim 11
Dependent Claim
20 words
A method as claimed in claim 1, wherein said heat treatment is performed by steaming for 10 minutes at 100°C.
Claim 12
Dependent Claim
25 words
A process according to claim 1, wherein said heat treatment is performed by cooking in oil at a temperature of about 170°C for 5 minutes.
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) | 1979-09-21 | 1980-03-22 | 1980-09-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-09-21 | 1984-03-22 | 1984-09-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-09-21 | 1988-03-22 | 1988-09-21 | $7700.00 | Window Closed / Lapsed |