SIMULATED MEAT AND ITS MANUFACTURE

1283112 Simulated meat KAL CAN FOODS Inc 9 March 1970 [25 July 1969] 11243/70 Heading A2B A simulated meat product is composed predominantly of a coagulated denatured vegetable protein material having in its condenatured state the visco-elastic properties characteristic of vital wheat gluten, the product having a surface skin on an uncut surface thereof and having an internal structure stretched into a stable attenuated form comprising fibres, filaments and tissue-like membranes orientated generally normal to said surface. The vegetable protein material may comprise vital wheat gluten. The simulated meat may be prepared by mixing with water a suitable vegetable protein material which in such admixture is visco-elastic and heat-coagulable, applying heat to reduce the permeability to gases of the exposed surface skin of the mixture by incipient coagulation thereof, further heating the mixture to form fibrous filaments within its internal structure by generating gases within the mixture and causing the gases to expand while their escape is inhibited by the low permeability of said surface skin so that the mixture enlarges in volume and becomes internally attenuated, and coagulating the attenuated mixture to a denatured product by the further application of heat. Alternatively prior to the heating steps, the mixture may be allowed to stand and thicken to a soft, pliable, extensible dough. The porous, filamentous body formed by coagulation of the attenuated mixture may be caused to absorb an aqueous solution of an additive in sponge-like manner. This additive may be heat coagulable and after absorption may be coagulated by heating. The vegetable protein material may be replaced in part by other vegetable protein materials, meat or fish derived protein material or milk based proteins. Blood and derivatives thereof may be present in the starting mix. Other materials optionally present are sugars, humectants such as propylene glycol, antimicrobial agents such as sorbic acid, acidulants, fats and oils, and other additives to improve the storage properties, nutrient value, texture, flavour and appearance of the simulated meat. In the examples an aqueous slurry of wheat gluten is mixed with (1) beef blood, spray dried blood, skim milk and/or hydrolyzed vegetable protein, (2) sodium nitrite, and optionally titanium dioxide, beef flavor, chicken flavor, sodium glutamate and ground liver. The product may be immersed in a batter consisting of whole eggs, beef blood, whea