Patent US3898345A successfully refreshed from Google Patents.
US3898345A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for preparing meat-like protein food
Assignee: Mars Ltd
•
Filing: 1972-01-07
•
Granted: 1975-08-05
•
Expires: 1992-01-07
Abstract
Abstract A meat-like protein food having the appearance and chewing properties of natural muscle meat is made by impregnating bundles of artificial protein fibres with an emulsion containing a heat coagulable binding agent such as gluten, albumen or starch, forming at least at the surface of the impregnated bundles, for example by coagulation, a protective layer resistant to cooking conditions, and compacting together a number of the bundles in an oriented arrangement, coagulating the binding agent and bonding the bundles together. A cohesion of the fibres within the bundles is stronger than the bond between the bundles so that on cutting or chewing the product breaks down into a fibre bundle structure closely simulating the texture of muscle meat. Various binding agents can be used and various alternative techniques employed in forming the protective layer, which preserves the bundle structure during formation of the compacted product. The food preferably contains flavouring compositions such as combinations of sulphur-containing amino acids and sugars, and may employ blood pigments as colouring agents and may also contain comminuted natural meat.
Inventors
- 👤 Derek Horrocks
- 👤 Keith Buckley
- 👤 Peter Booth
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 19:21
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
102 words
THE METHOD OF MAKING A PROTEIN FOOD SIMULATING MUSCLE MEAT COMPRISING: FORMING BUNDLES OF EDIBLE PROTEIN FIBRES IMPREGNATED WITH A BINDING AGENT COAGULABLE AT LEAST BY HEAT, IMMERSING SAID BUNDLES IN A LIQUID COAGULATING MEDIUM AND THEREBY FORMING A COAGULATED LAYER AT LEAST AT HE SURFACE OF SAID BUNDLES, COMPACTING TOGETHER BY PRESSURE A PLURALITY OF SUCH TREATED BUNDLES IN ORIENTED ARRANGEMENT, RELEASING SAID COMPACTING PPRESSURE, AND SUBSEQUENTLY HEATING SAID ARRANGEMENT OF BUNDLES TO COMPLETE THE COAGULATON OF SAID HEAT-COAGULABLE BINDING AGENT AND TO COHERE THE FIBERS OF THE BUNDLES AND BOND SAID BUNDLES TOGETHER INTO A COHERENT PRODUCT SIMULATING MUSCLE MEAT.
Claim 2
Independent Claim
102 words
THE METHOD OF MAKING A PROTEIN FOOD SIMULATING MUSCLE MEAT COMPRISING: FORMING BUNDLES OF EDIBLE PROTEIN FIBRES IMPREGNATED WITH A BINDING AGENT COAGULABLE AT LEAST BY HEAT, IMMERSING SAID BUNDLES IN A LIQUID COAGULATING MEDIUM AND THEREBY FORMING A COAGULATED LAYER AT LEAST AT HE SURFACE OF SAID BUNDLES, COMPACTING TOGETHER BY PRESSURE A PLURALITY OF SUCH TREATED BUNDLES IN ORIENTED ARRANGEMENT, RELEASING SAID COMPACTING PPRESSURE, AND SUBSEQUENTLY HEATING SAID ARRANGEMENT OF BUNDLES TO COMPLETE THE COAGULATON OF SAID HEAT-COAGULABLE BINDING AGENT AND TO COHERE THE FIBERS OF THE BUNDLES AND BOND SAID BUNDLES TOGETHER INTO A COHERENT PRODUCT SIMULATING MUSCLE MEAT.
Claim 3
Dependent Claim
14 words
The method according to claim 1 wherein the liquid coagulating medium is hot fat.
Claim 4
Dependent Claim
19 words
The method according to claim 1 wherein the liquid coagulating medium is a hot solution of a gelling agent.
Claim 5
Dependent Claim
18 words
The method according to claim 1 in which said medium comprises a chemical coagulant for said binding agent.
Claim 6
Dependent Claim
24 words
The method of claim 1 in which the fibers of the bundles are cohered with a bond stronger than the bond between the bundles.
Claim 7
Independent Claim
122 words
The method of making a protein food product simulating muscle meat comprising: forming bundles of edible protein fibres impregnated with a heat-coagulable binding agent; immersing said bundles in a hot solution of a gelling agent until a layer of said binding agent at least at the surface of said bundles is coagulated by the high temperature of said solution removing said bundles from said solution and allowing said bundles to cool and gelling agent medium to set; compacting together by pressure a plurality of such treated bundles in oriented arrangement; releasing said compacting pressure; and subsequently heating said arrangement of bundles to complete the coagulation of said heat-coagulable binding agent and bond said bundles together into a coherent product simulating mUscle meat.
Claim 8
Independent Claim
122 words
The method of making a protein food product simulating muscle meat comprising: forming bundles of edible protein fibres impregnated with a heat-coagulable binding agent; immersing said bundles in a hot solution of a gelling agent until a layer of said binding agent at least at the surface of said bundles is coagulated by the high temperature of said solution removing said bundles from said solution and allowing said bundles to cool and gelling agent medium to set; compacting together by pressure a plurality of such treated bundles in oriented arrangement; releasing said compacting pressure; and subsequently heating said arrangement of bundles to complete the coagulation of said heat-coagulable binding agent and bond said bundles together into a coherent product simulating mUscle meat.
Claim 9
Independent Claim
104 words
The method of making a protein food simulating muscle meat comprising: forming bundles of edible protein fibres impregnated with a heat-coagulable binding agent and a chemically coagulable binding agent; immersing said bundles in a liquid medium containing a coagulant for said chemically coagulable binding agent until a coagulated layer is formed at least at the surface of said bundles; compacting together by pressure a plurality of such treated bundles in oriented arrangement; releasing said compacting pressure; and subsequently heating said arrangement of bundles to complete the coagulation of said heat-coagulable binding agent and bond said bundles together into a coherent product simulating muscle meat.
Claim 10
Independent Claim
104 words
The method of making a protein food simulating muscle meat comprising: forming bundles of edible protein fibres impregnated with a heat-coagulable binding agent and a chemically coagulable binding agent; immersing said bundles in a liquid medium containing a coagulant for said chemically coagulable binding agent until a coagulated layer is formed at least at the surface of said bundles; compacting together by pressure a plurality of such treated bundles in oriented arrangement; releasing said compacting pressure; and subsequently heating said arrangement of bundles to complete the coagulation of said heat-coagulable binding agent and bond said bundles together into a coherent product simulating muscle meat.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-08-04 | 1979-02-03 | 1979-08-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-08-04 | 1983-02-03 | 1983-08-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-08-04 | 1987-02-03 | 1987-08-05 | $7700.00 | Window Closed / Lapsed |