Process for the production of a granulated protein gel suitable

Details Process for the production of a granulated protein gel suitable Process for the production of a granulated protein gel suitable

1979-01-17

1981-06-30

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426656, 426802, A23J 300

Patent

active

042763193

ABSTRACT:
A process for the production of a dense, granulated protein gel is disclosd which is readily rehydratable with water at ambient temperatures, and upon rehydration with water functions as a meat extender in various natural meat products. The textured, granulated gel is prepared by hydrating a vegetable protein isolate having superior gel forming properties and a protein content of at least 90% by weight, followed by heating of the hydrated protein at a temperature between about 75.degree.-125.degree. C. to form a protein gel. The gel is granulated and dried to form a textured protein material which has excellent rehydration characteristics and is highly functional as a meat extender.

REFERENCES:
patent: 3488770 (1970-01-01), Atkinson
patent: 3498794 (1970-03-01), Calvert et al.
patent: 3800053 (1974-03-01), Lange
patent: 3814823 (1974-06-01), Yang
patent: 3851081 (1974-11-01), Epstein
patent: 4039694 (1977-08-01), Giddey et al.
patent: 4133901 (1979-01-01), Fetzer et al.

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