Abstract: A process of texturizing a mycelial fungal mass and resultant product is disclosed. The fungal mycelial mass containing 20% to 35% and preferably 23% to 33% solids in water is extruded through a die containing a foraminous member and a compression zone whereby a meat-like material is obtained.

Abstract: Filamentary edible proteins having fat globules uniformly dispersed therethrough are shaped, e.g., by wet spinning, from homogeneous protein/fat formulations, the diameters of the fat globules being from 1 to 60 microns and the fat having a degree of saponification of no greater than 5%. Such fibrous proteins are, for example, attractive meat substitutes.

Abstract: A process for the manufacturing of a meat-analog foodstuff using an aqueous protein paste as the starting material. In this process, the aqueous paste which is prepared by grinding meat, poultry or fish offals is cooled until it partly solidifies as a plastic mass whereafter it is subjected to mechanical forces which cause the protein fibrils of the mass to reorient themselves in a preferred direction thus imparting to the mass a texture resembling that of muscular fibers.

Abstract: A process for the production of a dense, granulated protein gel is disclosd which is readily rehydratable with water at ambient temperatures, and upon rehydration with water functions as a meat extender in various natural meat products. The textured, granulated gel is prepared by hydrating a vegetable protein isolate having superior gel forming properties and a protein content of at least 90% by weight, followed by heating of the hydrated protein at a temperature between about 75.degree.-125.degree. C. to form a protein gel. The gel is granulated and dried to form a textured protein material which has excellent rehydration characteristics and is highly functional as a meat extender.

Abstract: There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Abstract: A bulk package of a mixture of hard and soft pet food results in no chunking and no product separation when the hard pet food is provided in bite size pieces having at least two large dimensions and the soft pet food is present in the form of slender strands having a length between 1.4 and 3.0 times the largest dimension of the dry pet food pieces.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: A foodstuff composed of a texturized protein impregnated with a binder composition comprising gluten, dairy seroproteins, albumin and an edible liquid diluent, e.g. water.

Abstract: Food functional proteins are prepared by dissolving or dispersing protein from a proteinaceous material in water containing urea or guanidine hydrochloride as dissolving or dispersing agents, separating the protein solution from nondissolved substances and recovering the protein from the protein solution by precipitation or gel formation, all additions and operations being performed in order to introduce and keep intact texturization sites in the protein. The final texture strength is then selected and affected by subjecting the protein having the preformed texture sites to changes in the chemical or physical environments involving changes of pH, electrolyte content, organic solvents, food ingredients and temperature. The final texture is eventually developed by freezing or drying.

Abstract: Disclosed is a method for improving the flavor quality of textured soy protein which involves treating the soy protein with an aqueous solution of a bromate or iodate salt to oxidize the soy flavor precursors present in the soy protein being treated and inhibit them from interacting with other organic components in the soy protein in the course of thermal processing. After bromate or iodate treatment, the treated soy protein is rinsed with water to remove oxidized flavor precursors and any residual salt. The treated product is bland and generates little reversion flavor even after retorting.

Abstract: A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.

Abstract: A method of texturizing protein in granular or fibrous form comprises injecting the protein into a hydrostatic aqueous liquid under acid and heated conditions at a temperature of 110.degree. C. and above, and permitting the protein to float up in the hydrostatic liquid while it becomes denatured.

Abstract: A method of texturizing protein comprises accumulating the protein at the interface formed by a lower layer of aqueous liquid and an upper layer of gas, non-aqueous liquid, or solid under acid and heated conditions at a temperature above 110.degree. C.

Abstract: The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50.degree. C. and about 150.degree. C. for a time up to about 3 hours, optionally in the presence of added divalent ions.

Abstract: The present invention relates to a novel physical form of gluten to be utilized as a self-binder for meat-like products excluding the need of egg albumen. The novel physical form contains an inert material bound within its matrix and is characterized by its net-like fibrous structure, which fibers have a diameter smaller than 2 mm diameter and a viscosity of at least 50,000 cps.The novel physical form of gluten is obtained by agitating vital wheat gluten with a reducing agent at a temperature below 70.degree. C. and incorporating during said agitation the solid inert material having a particle size below 5 cm diameter. A preferred type of said inert material is textured vegetable protein.The product obtained according to the invention can be successfully utilized in meat industry, enhancing the binding properties of the meat and improving its texture as an extender.

Abstract: A method and apparatus is described for producing a continuous strip of simulated bacon by low temperature extrusion of three differently colored doughs to form a common strip containing three or more distinctly different colored zones which are continuously and randomly varied in width. Differences in extrusion rates among the doughs may be used to impart crinkling and curling of the strip which is heat treated after extrusion, thereby setting the structure and preserving the crinkling and curling. The strip contains an emulsion which is designed to be stable during processing, and during storage, but which is unstable during cooking. During frying or baking the emulsion becomes unstable, thereby rendering out oil upon the cooking surface, making it unnecessary to add oil, grease, or frying aids during cooking, and thereby closely simulating the cooking attributes of real bacon.

Abstract: Meat from mollusks, especially clam and oyster meat, and isolated soy protein fibers are integrally bound by parboiling the meat, buffering the fibers, and mixing the two under agitation followed by forming and cooking.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.

Abstract: A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.

Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

Abstract: A process for preparing an oriented fibrous protein product which comprisesholding a flowable mixture of protein-containing materials in an injection machine and then injecting said flowable mixture through a nozzle at ram pressures between 500 and 3000 kg/cm.sup.2 into an environment at substantially atmospheric pressure or into a mold.

Abstract: The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.

Abstract: Fibers containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibers obtained. The fibers are hydrated, and incorporated into a meat analogue mixture as texture-imparting materials.

Abstract: A process for producing edible protein fibres by dry-spinning an aqueous mixture based on milk solids in which the ratio of calcium ions to the casein present is reduced to a value below 0.85 mM Ca.sup.2+ /g. casein.The fibres obtained according to this process can be used as a fibrous component in reformed meat formulations or as an ingredient for protein-enriched snacks.

Abstract: Defatted particulate oil seed protein material is texturized and deflavored by: (1) increasing the moisture level of said material to 25-65%; (2) steam cooking said material with direct steam; and (3) subjecting said material to high speed centrifugal turbine mixing while performing said step (2) whereby a wet, texturized, deflavored particulate oil seed material is provided. An average particulate is texturized and deflavored in few seconds. The product of this invention is especially useful as a ground beef extender.

Abstract: A meat-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Internal stresses are established in the analog product thereby providing wrinkling of the product upon final cooking such as by pan frying.

Abstract: A process for manufacturing a meat-like block or sheet of protein fibers in which a coagulable protein slurry, having an optimum pH approximately equivalent to the specific isoelectric point thereof, is forced to flow in a heated condition and is subsequently sprayed in an atomized condition onto a travelling, water drainable receiver within a short period of time before a specific coagulation thereof is completed. By processing as mentioned above, meat-like blocks of protein fibers can be manufactured in one operation without acidifying the protein slurry or adding a binding agent.

Abstract: The invention is concerned with a process for the production of a textured protein-containing edible product resembling cooked meat from a fibrous protein material without the use of a binder, in which the proteins are spun, the fibres obtained are subjected to a combined pressing and dehydrating operation in a mould, impregnated with a solution of aroma precursors and sterilized in a container. The process is characterized in that, with the fibres arranged substantially parallel to one another in the mould, the combined pressing and dehydrating operation is carried out by subjecting the fibres to mechanical compression in the axial direction.

Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.

Abstract: Heat coagulable viscous protein product is prepared from oleaginous seed materials by forming an aqueous slurry thereof having a pH of about 5.1 to about 5.9, separating the liquid from the solids portion of said slurry, and recovering the protein product from said separated liquid.

Abstract: A commercially feasible, high-output extrusion apparatus and method is provided for producing vegetable protein based meat analogue products characterized by discrete, untwisted, manually separable meat-like layers and at relatively high production rates. The method involves passing hot, moist, pretreated vegetable protein material through an extruder barrel and causing formation of a first choke of the material intermediate the ends of the barrel, subdivision of the material downstream of the first choke point in the presence of steam for thorough cooking and moisturizing of the material, rechoking of the subdivided material adjacent the extrusion end of the barrel, and extrusion of the material as a dense, layered meat analogue product.

Abstract: A simulated sausage product is produced by forming and combining individual phases that are responsible for chewiness, biting properties, juiciness, mouth lubrication, cohesion and frying properties. The individual phases are produced from separate mixtures containing critical amounts of egg white, non-fat dry milk, sodium caseinate, dextrose, fat, fibrous material, water, texturized protein, salt, wheat gluten, colorings, flavors and seasonings.

Abstract: A process for texturizing whole cell single-cell protein material which comprises mixing the proteinaceous material with a solvent-coagulable protein, adding a coagulating solvent to the mixture, whipping the mixture to incorporate microporous structure, and thermally fixing the texture by heat treating.

Abstract: Producing protein jellies from fishes and crustaceans by separating myofibrillar protein from fishes and crustaceans, and subjecting the resulting protein-water system, comprising from 5 to 50% by weight of said protein, to cooling to crystallize the system after which it is defrosted. Said system may contain animal or vegetable protein, lipids, carbohydrates or salts. The jelly produced retains the shape imparted thereto and is resistant to various kinds of treatment, for example, boiling and roasting.

Abstract: A bacon-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Dough is prepared including protein material, water and oil. The dough is shaped into a striated ribbon to resemble a bacon-like product by co-extruding a colored dough and an uncolored dough, to have at least one colored and one uncolored region. Randomization of appearance is accomplished by diverting a portion of the colored dough and intermittently or periodically injecting it into an uncolored or white region to provide streaks or another striation. The ribbon is then, at least partially, cooked, cooled and cut into strips which have the appearance of natural fried bacon.

Abstract: A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.

Abstract: An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

Abstract: A process for texturizing an aqueous slurry of proteinaceous materials comprises forming an aqueous slurry of the proteinaceous material with a texturizing agent, freezing the aqueous slurry, dehydrating the frozen slurry, and heat treating the dehydrated slurry at a temperature between about 80.degree. to about 300.degree. C. to set the structure. The resultant sponge-like texturized product absorbs water but will not disperse in water.

Abstract: A crab meat substitute is prepared by molding mashed and seasoned meat in the presence of heat utilizing the thermally solidifying properties of the meat proteins which have a jelly strength of 300 to 1,500 g. The molded crab meat substitute is shredded into pieces ranging from 0.25 to 3.0 mm in width and up to 2.25 mm.sup.2 in cross sectional area to obtain a food similar to crab meat in taste and in texture. When suitably colored red or incorporating a small amount of crab meat or eggs, the meat substitute can be made to more closely resemble crab meat in appearance and taste.

Abstract: Simulated food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. The base composition may be produced by mixing an edible gum with water, mixing an oil and emulsifier therewith to form a binding mixture, and uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as appropriate to form a desired simulated food product.

Abstract: Stretched fibers or fibrils from single-cell dopes are prepared by extruding the dope into a moving coagulating bath wherein the fluid motion of the bath causes the extrudate to gradually stretch. The resultant stretched fibers are useful as textured food products.

Abstract: Green beany flavors and odors characteristic of soybean can be removed to a satisfactory extent from a textured soy protein by a method comprising (i) the first step of treatment wherein the soy protein is retained at a temperature of from 80.degree. to 145.degree. C. for a suitable period of time while the water content of said soy protein is maintained at a predetermined value, and (ii) the second step of treatment wherein said moistened soy protein treated in the first step is kept in contact with a flow of superheated steam at a temperature of from 105.degree. to 160.degree. C.

Abstract: Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-soluble, film-forming component such as gelatin, and a fat component; and (2) a lean phase based on a loose oil-in-water dispersion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel process calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.

Abstract: An improved bacon-like meat analog is provided having a novel simulated fatty portion which is intended when fried to ripple or crinkle and have a juicy, fatty mouthfeel similar to the fatty portions of bacon. The analog has alternate layers simulating the lean and fat portions of bacon. The improvement comprises including layers simulating the fat portions produced by cooking a composition mixture consisting essentially of 3 to 7 percent albumen, 25 to 40 percent water, 0 to 6 percent vegetable protein, 52 to 65 percent vegetable oil, 0.05 to 0.60 percent vegetable gums and 4 to 10 percent flavors and seasonings.

Abstract: A process for texturizing proteinaceous materials for use in foods comprises mixing the proteinaceous material with a texturizing agent and a spacing agent and adjusting the water content to provide a workable mass, forming the mixture into a desired shape, drying the shaped mixture, heat treating the dried product to fix the shape and texture, and removing the spacing agent.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place.

Abstract: A process for producing textural protein food material from krills which is characterized by adjusting the pH of the precipitate obtained by centrifuging the uniformly smashed flesh of the krills to not less than 10, returning the pH to near neutral and then freezing the precipitate to effect texturing.

Abstract: A juicy, self-basting sausage-like food product is prepared by the following steps: (a) forming a protein binder slurry containing 20 to 32% water, 3 to 8% albumen, 0.5 to 4% caseinate and 0 to 2.5% vegetable protein isolate; (b) adding 3 to 15% vegetable oil to the slurry; (c) vigorously agitating the oil-containing slurry to form a protein-oil emulsion; (d) forming a textured protein mixture containing 30 to 40% cooked gluten, 1 to 14% textured vegetable protein and 0 to 4% water; (e) blending the protein-oil emulsion and the textured protein mixture together; (f) blending 3 to 15% vegetable oil with the combined mixture; (g) shaping the resulting mixture to a desired form; and (h) heating the shaped mixture to set the protein in a stable, physical form, said percents being weight percent based on the total weight of the product.