Process for preparing texturized vegetable protein

Details Process for preparing texturized vegetable protein Process for preparing texturized vegetable protein

A - Human Necessities

23

J

99/49.1

A23J 3/00 (2006.01) A23J 3/22 (2006.01)

Patent

CA 1069373

PROCESS FOR PREPARING TEXTURIZED VEGETABLE PROTEIN Norman A. Bates and Robert E. Tarr ABSTRACT OF THE INVENTION A process for preparing texturized vegetable protein from non-textured vegetable materials is described. The process comprises: forming a dough from a source of vegetable protein and water; roll milling the dough to sheet thickness of 18 mils or less to effect cellular disruption and expose coagulable protein molecules; and cooking the sheeted protein at from 180°F to 300°F in the presence of a non-drying atmosphere of moist steam. The texturized protein is especially adapted to use as an extender for comminuted meat items.

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