Ralston Purina Company

Bernard M Payne

Ronald J Flier

Edward V Oborsh

John R Cloute

Thomas B Coppage

Edward A Johnson

Arthur V Brown, Jr

A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable protein containing material and a meat source in an amount of between about 5 to 80% by weight, said mixture having a protein content on a dry basis of at least about 25% by weight, followed by extrusion of said mixture to form a porous expanded food product. The extrusion of a meat source and vegetable protein material provides a product having the economic and functional advantages of a simulated meat piece derived solely from a vegetable protein containing material, with the palatability of a real piece of meat because of the use of a meat source in the product.

Protein food product and method of making

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.

Canned expanded protein lattice food product

Growing community of inventors

St. Charles, MO, United States of America

Bernard M Payne