Claims
- 1. A sauce comprising at least about 7% by volume of textured protein simulating loose cooked ground meat, but in which the textured protein has a particle size distribution of:
- (a) from 0% to about 2% on a 15.9 mm screen;
- (b) from about 6% to about 20% on a 12.7 mm screen;
- (c) from about 9% to about 18% on a 9.51 mm screen;
- (d) from about 27% to about 37% on a 5.66 mm screen;
- (e) from about 25% to about 40% through a 4.76 mm screen; and
- the balance on a 4.76 mm screen, provided that the sum of (a), (b), (c) and (d) is from about 48% to about 72%.
- 2. A sauce providing to claim 1 which has a Bostwick viscosity of from about 2.0 to about 5.0.
- 3. A sauce according to claim 2 comprising at least about 21% by volume of textured protein simulating loose cooked ground meat, but in which the textured protein has a particle size distribution of:
- (a) all particles through a 15.9 mm screen;
- (b) about 14% on a 12.7 mm screen;
- (c) about 15% on a 9.51 mm screen;
- (d) about 33% on a 5.66 mm screen;
- (e) about 30% through a 4.76 mm screen; and the balance on a 4.76 mm screen.
- 4. A sauce according to claim 3 which has a Bostwick viscosity of from about 3.5 to about 4.6.
- 5. A sauce according to claim 3 which has a pH of about 4.40 to about 4.60.
- 6. A spaghetti sauce according to claim 5.
- 7. A sauce according to claim 1 wherein the textured protein is a textured vegetable protein.
- 8. A sauce according to claim 7 wherein the textured vegetable protein is soy protein.
- 9. A sauce according to claim 3 wherein the textured protein is textured vegetable protein.
- 10. A sauce according to claim 9 wherein the textured vegetable protein is textured soy protein.
- 11. A sauce according to claim 1 containing about 7% to about 21% by volume of textured protein having a particle size distribution of:
- a. from about 0% to 1% on a 15.9 mm screen;
- b. from about 10% to about 16% on a 12.7 mm screen;
- c. from about 13% to about 16% on a 9.51 mm screen;
- d. from about 30% to about 35% on a 5.6 mm screen;
- e. from about 28% to about 32% through a 4.76 mm screen;
- and the balance on a 4.76 mm screen.
RELATED APPLICATION
This is a continuation-in-part application of Ser. No. 370,806, filed Apr. 22, 1982 now abandoned.
US Referenced Citations (3)
Foreign Referenced Citations (3)
Number |
Date |
Country |
5347559 |
Nov 1976 |
JPX |
53-115838 |
Jun 1977 |
JPX |
1142151 |
Mar 1969 |
GBX |
Non-Patent Literature Citations (1)
Entry |
Soy Protein Recipe Ideas, Institution/Volume Feeding Management Magazine, Cahners Books, Massachusetts 1975. |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
370806 |
Apr 1982 |
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