Process for the production of a protein granule suitable for use as a meat extender
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United States of America Patent
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Nov 3, 1992
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N/A
app pub date -
May 31, 1991
filing date -
May 31, 1991
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Abstract
A process for the production of a protein granules is described in which a vegetable protein isolate is hydrated to a ratio of about 2 to 3.5 parts of water to 1 part of isolate, wherein the water is at a temperature of at least about 50.degree. C. The hydrated isolate is then blended under conditions of shear for a period of time sufficient to form a hydrated protein granule. The formed granules is highly suitable as an extender for ground meats or as an ingredient in meat analogs.
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