Ronald J Flier

US Patent:

39652599, Jun 22, 1976

Filed:

Jul 18, 1974

Appl. No.:

5/489629

Inventors:

Thomas B. Coppage - Richmond Heights MO
Ronald J. Flier - Ladue MO
Bernard M. Payne - St. Charles MO

Assignee:

Ralston Purina Company - St. Louis MO

International Classification:

A23K 110
A23L 131

US Classification:

426 90

Abstract:

A complete maintenance, nutritionally balanced animal food composition of a moisture content of about 75% is presented which incorporates expanded soybean fiber chunks throughout to simulate natural meat chunks and to resemble a canned all meat product, said chunks having been impregnated with flavorful components to impart a meat-like taste and consistency thereto, and a process for producing said food composition comprising: grinding raw animal meat containing proteinaceous material to particles of a substantially uniform size; mixing expanded soybean fiber chunks, moisture and oils therewith; cooking the slurry of said chunks to impregnate them with flavorful components of said particles of meat, flavors and oils for consistency and taste, the cooking being carried out at a sufficient moisture content to allow the food compositin to resemble a canned, all meat food product; then forming a nutritionally balanced food composition with the cooked slurry; packing the food composition into a container; and cooking under pressure to sterilize the food composition.

US Patent:

39404951, Feb 24, 1976

Filed:

Jan 17, 1973

Appl. No.:

5/324295

Inventors:

Ronald J. Flier - Ladue MO

Assignee:

Ralston Purina Company - St. Louis MO

International Classification:

A23J 300

US Classification:

426104

Abstract:

A method of producing an expanded product which resembles meat, directly from soybean meal itself, including the steps of utilizing soybean meal that has substantially all the fat removed to an amount of about 5% or less, and preferably 2% or less, moistening the soybean meal such as mixing the soybean meal with water to obtain a moisture content of about 20%-40% by weight, controlling the pH within the range of 5 to 12, preferably 6 to 9, preferably adding an edible pH altering electrolyte while maintaining the controlled pH, and then simultaneously, mechanically working, heating above 212. degree. F. , and pressurizing the moistened soybean meal in an extruder chamber sufficiently to cause continuous conversion of the meal to a flowable substance, and forcing the substance through and out of restricted orifice means to expand it into a lattice network structure having resilience, body strength, and appearance approaching that of meat.