Texturizing and steam deflavoring soy protein with high-speed tu

Details Texturizing and steam deflavoring soy protein with high-speed tu Texturizing and steam deflavoring soy protein with high-speed tu

1978-05-03

1980-05-27

Caroff, Marc L.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426461, 426507, 426511, 426656, 426802, A23J 114

Patent

active

042050944

ABSTRACT:
Defatted particulate oil seed protein material is texturized and deflavored by: (1) increasing the moisture level of said material to 25-65%; (2) steam cooking said material with direct steam; and (3) subjecting said material to high speed centrifugal turbine mixing while performing said step (2) whereby a wet, texturized, deflavored particulate oil seed material is provided. An average particulate is texturized and deflavored in few seconds. The product of this invention is especially useful as a ground beef extender.

REFERENCES:
patent: 2260254 (1941-10-01), Kruse et al.
patent: 3253930 (1966-05-01), Gould et al.
patent: 3810764 (1974-05-01), Waggle
patent: 3883676 (1975-05-01), Strommer
patent: 3911157 (1975-10-01), Bates et al.
Bepex Corp., Solidaire Dryer, Catalog No. SD-509.

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