|
PatentVote.com: Vote on your favourite invention!
|
|
 |
Title: Method of manufacturing edible soy protein-containing, simulated meat product
Claims: What is claimed is: 1. 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. 2. 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. 3. 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. 4. 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. 5. A method as claimed in claim 1, wherein said nontextured protein material is a paste of a natural meat. 6. A method as claimed in claim 1, wherein said nontextured protein material is a paste composed of an isolated soy protein and water. 7. 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. 8. 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. 9. 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. 10. A method as claimed in claim 1, wherein said heat treatment is performed by steaming for 10 minutes at 100.degree.C. 11. A process according to claim 1, wherein said heat treatment is performed by cooking in oil at a temperature of about 170.degree.C for 5 minutes. Other info: Inventors: Obata, Shizuo (Kashiwara, JA) Yamato, Yukiomi (Osaka, JA) Taniguchi, Hitoshi (Osaka, JA) Application Number: 555130 Filing Date: 1975-03-04 Publication_date: 1976-09-21 Assignee: Fuji Oil Company, Ltd. (JA) Primary Class(es): 426/641 426/104, 426/652, 426/656 Other Classes: US Patent Ref:
Other Refs: Primary Examiner: Jones, Raymond N. Assistant Examiner: Attorney: Wenderoth, Lind & Ponack |
|