Gluten possessing a fibrous structure its manufacture and meat-l

Details Gluten possessing a fibrous structure its manufacture and meat-l Gluten possessing a fibrous structure its manufacture and meat-l

1988-06-10

1990-07-03

Golian, Joseph

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426656, 426802, A23J 300

Patent

active

049389769

ABSTRACT:
Wheat gluten of high viscous texture possessing a viscosity of about 70,000 cps and a fibrous structure is described. The method for its manufacture involves: (a) agitating gluten with ascorbic acid in the presence of a solution of an edible acid at a pH in the range of between 4.0 and 8.0, preferably 5.0 and 7.0 and at a temperature below 70.degree. C. to produce a relaxed gluten in the form of a viscous liquid-like structure, and (b) generating a stable fibrous structure by incorporating a textured vegetable protein. The wheat gluten is most useful to be incorporated in meat-like products.

REFERENCES:
patent: 4238515 (1980-12-01), Shemer
patent: 4296133 (1981-10-01), Tanaka et al.
patent: 4375481 (1983-03-01), Kuwabara et al.
patent: 4659576 (1987-04-01), Dahle et al.

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