Charles N Graham

US Patent:

41638042, Aug 7, 1979

Filed:

Feb 8, 1978

Appl. No.:

5/876124

Inventors:

Robert H. Meyer - Lima OH
Charles I. Graham - Lima OH
John E. Rudolph - Lima OH
Robert E. Haas - Lima OH

Assignee:

Beatrice Foods Co. - Chicago IL

International Classification:

A23L 131
A23J 300

US Classification:

426315

Abstract:

A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and mechanically defatting the comminuted particles to a fat content of less than 18%. The defatted particles are macerated in an extruder at temperatures less than 330. degree. F. and under sufficient pressure to cause gelatinization of the particles. The resulting thermoplastic moldable mass is extruded to a shape sustaining form and cooled to below 215. degree. F. , after which it is cut into puffable pellets. The pellets will be at least partially gelatinized animal parts, have a moisture content of less than 15%, a fat content of less than 15% and the protein thereof will not be subjected to denaturing temperatures in excess of 330. degree. F. The pellets may be puffed in hot oil to a product which resembles fried port skins or they may be thermo-formed into a decorative shape, e. g. , in the shape of a chewable dog bone.

US Patent:

42620287, Apr 14, 1981

Filed:

Jun 18, 1979

Appl. No.:

6/049063

Inventors:

Robert H. Meyer - Lima OH
Charles I. Graham - Lima OH
John E. Rudolph - Lima OH
Robert E. Haas - Findlay OH

Assignee:

Beatrice Foods Co. - Chicago IL

International Classification:

A23L 131

US Classification:

426417

Abstract:

A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.