Process for making vegetable-based meat extenders

Details Process for making vegetable-based meat extenders Process for making vegetable-based meat extenders

1995-06-07

1997-05-06

Kepplinger, Esther

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426506, 426518, 426519, 426575, 426577, 426578, 426615, 426656, 426802, A23L 1052, A23J 314

Patent

active

056268998

ABSTRACT:
A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.

REFERENCES:
patent: 4173657 (1979-11-01), Gaudio et al.
patent: 4563360 (1986-01-01), Soucie et al.
patent: 4777059 (1988-10-01), Tanaka et al.
patent: 4863749 (1989-09-01), Yamada
patent: 5160758 (1992-11-01), Parks et al.
patent: 5433969 (1995-07-01), McMindes et al.

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