Extrusion texturization of full-fat soybean and product thereof

Details Extrusion texturization of full-fat soybean and product thereof Extrusion texturization of full-fat soybean and product thereof

1979-07-25

1983-01-18

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426104, 426460, 426516, 426634, 426656, 426802, A23J 300

Patent

active

043691951

ABSTRACT:
A textured soybean product is produced from full-fat soybean by hydrating whole soybean by treatment with a dilute alkaline solution; mixing the hydrated soybean with full-fat soy flour and equilibrating the moisture content thereof; and passing the mixture through an extrusion cooker. The textured product has excellent flavor, color, and appearance, and can be formulated into an all-vegetable ground meat analogue or it can be used as an extender in blends with ground meat.

REFERENCES:
patent: 4038431 (1977-07-01), Hildebolt
patent: 4075361 (1978-02-01), Oberg
patent: 4095001 (1978-06-01), Hildebolt et al.
Altschul, Processed Plant Protein Foodstuffs, 1958, p. 400.
Smith, Textures by Extrusion Processing, Prepared for Delivery in Short Course for Fabricated Food, Las Vegas, Nevada, 3-28-74, pp. 1-20.

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