GB1324947A - Sausage analog - Google Patents

Sausage analog

Info

Publication number
GB1324947A
GB1324947A GB1324947DA GB1324947A GB 1324947 A GB1324947 A GB 1324947A GB 1324947D A GB1324947D A GB 1324947DA GB 1324947 A GB1324947 A GB 1324947A
Authority
GB
United Kingdom
Prior art keywords
gel
product
weight
heating
vegetable protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Foods Corp
Original Assignee
General Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Foods Corp filed Critical General Foods Corp
Publication of GB1324947A publication Critical patent/GB1324947A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods

Abstract

1324947 Sausage-type product GENERAL FOODS CORP 3 Aug 1971 36520/71 Heading A2B A food product contains a gel which simulates meat products prepared from meat emulsion, said gel comprising a non-fibrous vegetable protein and a material selected from albumen, casein, whey or mixtures thereof, the vegetable protein being present above about 30% by weight of the gel and wherein the minimum weight ratio of this protein to albumen, casein or whey is above 3.4:1, 5:3, or 1:1, or a weighted total for mixtures thereof and wherein the maximum weight ratio is about 40:1. The product is formed by preparing the gel precursor and then heating to set the gel, the heat-set gel resembling a sausagetype product. The vegetable protein is preferably soy. The pH of the precursor is preferably adjusted to below 6 prior to heating. Heating may be carried out above 212‹F, e.g. by an autoclaving operation. The product may contain between 42 and 74% by weight of water, and up to 35% by weight of fat.
GB1324947D 1971-08-03 1971-08-03 Sausage analog Expired GB1324947A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3652071 1971-08-03

Publications (1)

Publication Number Publication Date
GB1324947A true GB1324947A (en) 1973-07-25

Family

ID=10388908

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1324947D Expired GB1324947A (en) 1971-08-03 1971-08-03 Sausage analog

Country Status (1)

Country Link
GB (1) GB1324947A (en)

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee