PROTEINACEOUS FOOD PRODUCT

• Main Authors: GIDDEY C, RUFER W
• Format: Patent
• Language: English
• Published: 30.04.1975
• Subjects: BLASTING; BRAKES; CLUTCHES; COUPLINGS FOR TRANSMITTING ROTATION; ENGINEERING ELEMENTS AND UNITS; FOODS OR FOODSTUFFS; GEARING; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVEFUNCTIONING OF MACHINES OR INSTALLATIONS; HEATING; HUMAN NECESSITIES; LIGHTING; MECHANICAL ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; THERMAL INSULATION IN GENERAL; WEAPONS; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention is a proteinaceous food product and a method of its production. A mixture of protein and water is formed into a thin film between successive parallel rolls rotating in opposite directions and at sequentially increasing speeds so as to impart at least a 40% stretch to the film prior to removing the stretched film from the last roll with a blade set at an angle to the roll. The scraping off of the thin film forms a structure consisting of groups of many small folds interspersed on substantially larger folds. Compaction of this material creates a fiberous structure composed of the numerous small folds of material surrounded by a matrix of the material once comprising the larger folds. This compacted structure approximates the structure of natural meat where fibers are dispersed in a matrix of connective tissue. The volume percent of fibers in the product of the present invention can be altered to produce a strong and highly fiberous product or a weakly coherent structure consisting of a larger percentage of relatively homogenous matrix material.