Vegetable protein product and process

Details Vegetable protein product and process Vegetable protein product and process

1973-10-10

1976-06-29

Hoffman, James R.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426532, 426802, A23J 300, A23L 120, A23L 334

Patent

active

039669777

ABSTRACT:
A process for producing a soybean and other vegetable protein based food product having an enhanced protein content and the texture and mouth feel of meat and other chewy foods which comprises contacting a compacted, defatted, vegetable protein containing seed meal material with water and a polyhydric alcohol having bacteriostatic properties at a pH ranging from about 2.0 to about 6.5 at elevated temperatures and superatmospheric pressures for a time sufficient to extract a substantial amount of the non-proteinaceous solubles and increase the protein content thereof while essentially maintaining the structural integrity of the starting material, recovering the product from the aqueous liquor and reducing the moisture content thereof to produce a porous product containing an amount of polyhydric alcohol sufficient to render it resistant to bacterial attack when packaged without sterilization or canning.

REFERENCES:
patent: 3485636 (1969-12-01), Hoffman
patent: 3498794 (1970-03-01), Calvert et al.
patent: 3620755 (1971-11-01), Hoffman

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