Process for the production of an improved protein granule suitab

Details Process for the production of an improved protein granule suitab Process for the production of an improved protein granule suitab

1993-12-27

1995-07-18

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426656, 426802, A23L 1052, A23J 314

Patent

active

054339693

ABSTRACT:
A process for the production of a a protein granule is described in which a vegetable protein isolate is hydrated to a weight ratio of about 1.5-6 parts of water to 1 part of isolate, at a temperature of about 0.degree. C. to 10.degree. C. The hydrated isolate is then blended and held at the indicated temperature range for a time sufficient to form a gel. The gel is then subdivided into individual granules which have improved meat like characteristics.

REFERENCES:
patent: 4276319 (1981-06-01), Nguyen et al.
patent: 4391840 (1983-07-01), Ederle et al.
patent: 5160758 (1992-11-01), Parks
patent: 5183683 (1993-02-01), Mott et al.

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