Process for preparing texturized vegetable protein
CA 1069373 A · Owner: The Procter And Gamble Company · Inventors: Bates, Norman A.; Tarr, Robert E.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Norman A. Bates, and, Robert E. Tarr, ABSTRACT OF THE INVENTION A process for preparing texturized vegetable protein from non-textured vegetable materials is described. The process comprises: forming a dough from a source of vegetable protein and water; roll milling the dough to sheet thickness of 18 mils or less to effect cellular disruption and expose coagulable protein molecules; and cooking the sheeted protein at from 180°F to 300°F in the presence of a non-drying atmosphere of moist steam. The texturized protein is especially adapted to use as an extender for comminuted meat items.
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted January 8, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 8, 1997.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.