Abstract A method of preparing a protein food product having an arrangement of helically aligned protein layers is disclosed wherein an aqueous slurry of a proteinaceous material is frozen by conveying said slurry through an extruder equipped to provide a freezing zone in order to form ice crystal layers in said slurry which mold the protein material of the slurry into striated layers arranged in the form of a helix. The frozen extruded product is then heat set at a temperature sufficiently high to allow the protein layers to heat set and melt the ice crystal layers to form a protein food product. The resultant product has an improved degree of toughness because of "cross structuring" of the protein layers which is an inherent effect of the helix arrangement of the protein layers in the product.
A method of preparing a protein food product having an arrangement of helically aligned protein layers comprising: a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight by helically conveying said slurry through a freezing zone to form ice crystal layers which mold the protein material of the slurry into layers in the form of a helix, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade thereby melting the ice crystal layers to form the protein food product.
Claim 2
Independent Claim
119 words
A method of preparing a protein food product having an arrangement of helically aligned protein layers comprising: a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight by helically conveying said slurry through a freezing zone to form ice crystal layers which mold the protein material of the slurry into layers in the form of a helix, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade thereby melting the ice crystal layers to form the protein food product.
Claim 3
Dependent Claim
14 words
The method of claim 1 wherein said protein material is an animal protein material.
Claim 4
Dependent Claim
14 words
The method of claim 1 wherein said protein material is a vegetable protein material.
Claim 5
Dependent Claim
14 words
The method of claim 3 wherein said vegetable protein material is a soybean material.
Claim 6
Dependent Claim
22 words
The method of claim 1 wherein said protein material is a mixture of an animal protein material and a vegetable protein material.
Claim 7
Dependent Claim
20 words
The method of claim 1 wherein said slurry is heat set at a temperature of at least about 150° F.
Claim 8
Dependent Claim
19 words
The method of claim 1 wherein said slurry has a solids content of at least about 15% by weight.
Claim 9
Dependent Claim
18 words
The method of claim 7 wherein said slurry has a solids content of between about 15-30% by weight.