Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1976-10-22
1980-10-28
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426657, 426802, 426431, A23J 300
Patent
active
042307384
ABSTRACT:
A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.
REFERENCES:
patent: 3142571 (1964-07-01), McAnelly
patent: 3488770 (1970-01-01), Atkinson
patent: 3870805 (1975-03-01), Hayes et al.
patent: 3912824 (1975-10-01), Spiel
patent: 3939284 (1976-02-01), Akin et al.
patent: 3966977 (1976-06-01), Levinson et al.
Chen Anthony H.
McDonald Richard E.
Shemer Michael
Kepplinger Esther M.
Miles Laboratories Inc.
Winchell Richard W.
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