Process for preparing expanded soybean granules

Process for preparing expanded soybean granules

A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260 DEG...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: WILDING, MORRIS D
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260 DEG -380 DEG F., whereupon it is extruded into the atmosphere. The pressure drop causes formation of an expanded cellular structure, while the extrusion elongates the structure. The product, when hydrated, simulates the texture of lean meat.