General Foods Limited

Marshall M Rankowitz

Rita W Brander

Teresa A Raap

Anthony Wragg

Evan J Turek

Michael E Thomas

Eugene Scoville

Karlina D Cuozzo

A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the original roasted and ground coffee and it effects minimal degradation of the soluble solids generated.

Hydrolysis of a partially extracted roasted and ground coffee

A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.

Meat analog having a protein-gum-starch matrix

A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.

Vienna sausage meat analog

Disclosed is a process for preparing large chunks or loaves of textured protein material. The process in its preferred aspects comprises: forming a plurality of substantially unpuffed, fibrous protein strips by compressing, elongating, and heating an aqueous dough mixture and releasing the compression; fibrilating the strips; soaking the strips in a binder medium based on egg albumen; layering the strips to align the fibers and to substantially eliminate voids; and heat setting the binder, preferably by microwave energy.

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Englishtown, NJ, United States of America

Marshall M Rankowitz