METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS

An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product...

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Bibliographische Detailangaben
Hauptverfasser:	WILLEMSEN, JEROEN HAROLD ANTON, GIEZEN, FRANCISCUS EGENIUS, JANSEN, WOUTER WILHELMUS JOHANNES THEODORUS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product. La présente invention concerne un procédé d'extrusion permettant de transformer des compositions à base de protéines végétales comme les protéines de soja en une structure fibreuse ressemblant à la viande. Ce procédé implique l'application de taux d'humidité relativement élevés. On crée une structure ouverte qui peut être imprégnée d'eau afin de modifier la tendreté du produit. Les produits de l'invention peuvent être dotés de la fibrosité et de la tendreté que l'on souhaite. Dans le cadre de l'invention, il est possible d'intégrer des quantités relativement importantes de matières grasses dans le produit.