Method of making vital wheat gluten into layered fibers, apparat

Details Method of making vital wheat gluten into layered fibers, apparat Method of making vital wheat gluten into layered fibers, apparat

1996-10-17

1999-12-14

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426 62, 426578, 426622, 99367, 99368, 99373, A23J 318

Patent

active

060014121

ABSTRACT:
A method of and apparatus for transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering serated permanently textured fiber strand structure by mixing vital wheat gluten with grain flour and hydrating the mixture, and then appropriately appropriate shredding, steaming and hot moisture denaturation of the fiber protein, enabling the creation of moisture-absorbed textured wheat gluten analogs for ground meat fiber products, such as hamburger and the like.

REFERENCES:
patent: 5593717 (1997-01-01), Huber et al.

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