Process for preparing expanded soybean granules

Details Process for preparing expanded soybean granules Process for preparing expanded soybean granules

1967-05-29

1977-08-23

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426104, 426629, 426634, 426656, 426448, A23J 300

Patent

active

040441571

ABSTRACT:
A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260.degree.-380.degree. F., whereupon it is extruded into the atmosphere. The pressure drop causes formation of an expanded cellular structure, while the extrusion elongates the structure. The product, when hydrated, simulates the texture of lean meat.

REFERENCES:
patent: 3102031 (1963-08-01), MacAllister et al.
patent: 3119691 (1964-01-01), Ludington et al.
patent: 3139342 (1964-06-01), Linskey
patent: 3268336 (1966-08-01), Hale et al.
patent: 3940495 (1976-02-01), Flier

Affiliated with

Also associated with

Rating

Process for preparing expanded soybean granules does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing expanded soybean granules, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing expanded soybean granules will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2316249