Gluten possessing a fibrous structure, its manufacture and...

Details Gluten possessing a fibrous structure, its manufacture and... Gluten possessing a fibrous structure, its manufacture and...

A - Human Necessities

23

J

99/104, 99/86, 9

A23J 3/00 (2006.01) A23J 3/18 (2006.01) A23J 3/22 (2006.01) A23L 1/314 (2006.01) A23L 1/325 (2006.01)

Patent

CA 1331309

ABSTRACT OF THE DISCLOSURE Wheat gluten of high viscous texture possessing a viscosity of above 70,000 cps and a fibrous structure is described. The method for its manufacture involves: (a) agitating gluten with ascorbic acid in the presence of a solution of an edible acid at a pH in the range of between 4.0 and 8.0, preferably 5.0 and 7.0 and at a temperature below 70°C to produce a relaxed gluten in the form of a viscous liquid-like structure, and (b) generating a stable fibrous structure by incorporating a textured vegetable protein. The wheat gluten is most useful to be incorporated in meat-like products.

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