Patent GB-746859-A (GB)
Title: Improvements in or relating to food products
IPC: A23J3/22
Filed: 1953-08-14
Abstract: A food product of texture simulating that of a cooked meat or meat product consists of a cohesive, non-homogeneous mass comprising discrete particles of a chewy protein gel.  The product is made by converting an aqueous suspension or solution of separated protein to a gel precursor, i.e. rendering the suspension or solution capable of forming a chewy gel when heated, shaping the aqueous protein before or after such conversion into particles, and mixing the particles with additives such that a permanently cohesive, non-homogeneous product forms upon the subsequent heating.  Irregular pieces of size 3-6,5 mm. are preferred for products simulating comminuted meat; elongated particles, e.g. cylinders of diameter 0,1-0,4mm., may be used for products simulating unground meat.  As additives, skim milk powder, casein, egg white, fat, soya bean flour, wheat flour, starch, and weakened protein gels are referred to.  According to examples, gel precursors of pH 6,0\7,2 and 24-32 per cent solids are prepared by treating solvent-extracted groundnut meal and soya bean flakes with aqueous sodium hydroxide, clarifying the liquid and precipitating the protein therefrom by means of hydrochloric acid or calcium chloride, after preliminarily heating with steam if desired, and concentrating the protein suspension by centrifuging or by evaporation of some of the water, and a gel precursor of pH 6 and 36 per cent solids is prepared by dissolving commercial casein in aqueous sodium hydroxide and precipitating with calcium chloride. The examples are further concerned with (i) extruding the gel precursor, compounded with aqueous sodium hydroxide and locust bean gum, through a die having rows of holes of diameter 0,18 in. to fall as parallel filaments on a reciprocating table, while dusting with a mixture of wheat starch and skim milk powder, until a mat 7,5 cm. high has formed, heating the mat in steam under pressure, cutting the mat against the grain to slices 5 mm. thick, drying the slices to 86 per cent solids content, and re-hydrating and cooking the slices in boiling beef-flavoured gravy, (ii) extruding the gel precursor through holes of diameter 0,35mm. to form a ribbon of parallel filaments on a moving belt, steaming and then cooling the ribbon, cutting the ribbon to 10cm. lengths, aligning the pieces in an open container with a milled suspension of the gel precursor, wheat flour and aqueous sodium hydroxide, and subjecting the container to steam under pressure, (iii) extruding the gel precursor through holes of diameter 0,25in. to form ribbons of parallel filaments on trays, steaming under pressure, cutting to 10cm. lengths, coating with a paste of skim milk powder, wheat flour, flavouring material and water, placing the coated pieces in an open container, and subjecting the container to steam under pressure, (iv) sheeting the gel precursor and steaming the sheets under pressure, cutting the sheets to rough pieces by passage through 9,5mm. holes of a meat grinder without cutting knife, mixing the pieces with a paste containing the gel precursor, a hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine preparation, lecithin, flavouring material and water, placing the mixture in hamburger moulds, and steaming the moulds, the products being suitable for frying in the same manner as hamburgers are fried, (v) sheeting to 6,5mm. thickness the gel precursor compounded with sodium tripolyphosphate, steaming the sheets and cutting them to 2,5cm. squares, adding a paste of the gel precursor, hydrochloric acid, sausage flavouring and a preparation of hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine, passing the mass through 9,5mm. holes of a meat grinder, stuffing the product so obtained into synthetic sausage casings, steaming the stuffed products under pressure, allowing to cool, and removing the casings, (vi) layering the gel precursor, steaming under pressure, chopping the gel so formed to pieces passing a 6 mm. mesh sieve, mixing in a paste of skim milk powder, wheat flour, water, flavouring material and a preparation of hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine, and steaming the mixture in hamburger moulds, (vii) heating the gel precursor, compounded with sodium tetrapyrophosphate and hydrochloric acid, in a steam-jacketed vessel, incorporating coconut oil, pouring into a pan to a height of 9,5mm., heating by steam, cutting the resulting gel to pieces which pass a 6mm. mesh sieve, mixing the pieces with the gel precursor, sodium tripolyphosphate and a preparation of hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine, moulding the mixture to patties, grilling the patties on both sides, and steaming them under pressure, (viii) heating the gel precursor in sealed cans by steam under pressure, removing the gel so formed from the cans, comminuting it and mixing in a paste of skim milk powder, wheat flour, flavouring material, a preparation of hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine, and water, placing the mixture in hamburger moulds, and steaming, (ix) heating the gel precursor in sealed cans, removing the gel so formed and passing it through a meat grinder having 9,5mm. holes, mixing the pieces with melted margarine and then with ground beef containing spices and salt, shaping the mixture to meat loaves, and baking in tins in an oven at 177 DEG C. for 1 hour, (x) layering the gel precursor to 12,5mm. thickness and steaming it, cutting the layer to 2,5cm. squares, adding to the squares further gel precursor diluted with an aqueous dispersion of a preparation of hydrogenated cottonseed oil, soya bean oil and cottonseed oil stearine with ham flavouring and salt, mixing and comminuting the mass in a food cutter to form pieces of size 0,5mm., filling the mixture into cans, sealing the cans, and heating them by steam under pressure.