Process for the production of an improved protein granule suitable for use as a meat extender
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United States of America Patent
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Jul 18, 1995
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app pub date -
Dec 27, 1993
filing date -
Dec 27, 1993
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Abstract
A process for the production of a a protein granule is described in which a vegetable protein isolate is hydrated to a weight ratio of about 1.5-6 parts of water to 1 part of isolate, at a temperature of about 0.degree. C. to 10.degree. C. The hydrated isolate is then blended and held at the indicated temperature range for a time sufficient to form a gel. The gel is then subdivided into individual granules which have improved meat like characteristics.
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