Claims
- 1. A method of preparing an expanded, edible protein product having an open, cellular structure comprising forming an admixture of proteinaceous material having a protein content of at least about 30% by weight, from about 0.05% to about 2.0% by weight of said proteinaceous material of a sulphur-containing organic compound selected from the group consisting of cysteine hydrochloride, D,L-methionine, sodium lignosulfonate, thiamine mononitrate, calcium thioglycollate and mixtures thereof, and water in an amount sufficient to result in a moisture content of 15 to about 50% by weight of said admixture; heating the mix to a temperature above about 220.degree.F, mechanically working the heated mix at a pressure substantially above atmospheric pressure; and expanding the mix by suddenly releasing the pressure.
- 2. The method of claim 1 wherein the mix is processed continuously through an extruder; the mix being subjected to mechanical working as it is moved from the inlet to the discharge of the extruder; the pressure in said extruder being substantially above atmospheric pressure; the pressure on the mix being released as it is forced through a die head at the discharge end of the extruder into an atmospheric pressure zone.
- 3. The method of claim 2 wherein said proteinaceous material and said sulfur-containing organic compound are dry blended before they are fed into the extruder.
- 4. The method of claim 1 wherein said expanded edible protein product is soft and moist, has a moisture content of at least 15% by weight, and is bacteriologically stable by virtue of the addition thereto of a material selected from the group consisting of potassium sorbate, salt, propylene glycol, glycerine, sugar and mixtures thereof.
- 5. The method of claim 4 wherein said edible protein product is expanded prior to mixing to introduce the soft moist characteristics with bacteriological stability.
- 6. An edible protein product comprising an extruded, expanded proteinaceous material having a protein content of at least about 30% by weight, said product having an open, cellular structure and containing added sulphur provided by from about 0.05% to about 2.0% by weight of said proteinaceous material of a sulphur-containing organic compound selected from the group consisting of cysteine hydrochloride, D,L-methionine, sodium lignosulfonate, thiamine mononitrate, calcium thioglycollate and mixtures thereof, said sulphur-containing organic compound having been admixed with said proteinaceous material prior to expanding said proteinaceous material.
- 7. The product of claim 6 wherein said proteinaceous material is soy meal.
- 8. The product of claim 6 wherein said proteinaceous material is wheat gluten.
- 9. The product of claim 6 wherein said proteinaceous material is a mixture of proteinaceous materials.
- 10. The product of claim 6 wherein said product is soft and moist, has a moisture content of at least 15% by weight, and is bacteriologically stable.
Parent Case Info
This is a continuation, of application Ser. No. 244,996 filed Apr. 17, 1972, which in turn is a continuation of Ser. No. 876,081, filed Nov. 12, 1969, both of which are now abandoned.
US Referenced Citations (5)
Foreign Referenced Citations (1)
Number |
Date |
Country |
1,049,848 |
Nov 1966 |
UK |
Continuations (2)
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Number |
Date |
Country |
Parent |
244996 |
Apr 1972 |
|
Parent |
876081 |
Nov 1969 |
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