Method of making a non-porous vegetable protein fiber product
Abstract
A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under predetermined conditions, coating the extruded mixture with an edible oil or fat and then further extruding the oil- or fat-coated fibers under specified conditions. The mixture may further comprise meats, fruits, and/or other vegetables as a source of water. The extrusion conditions and the oil or fat coating act to inhibit the expansion of the extruded, non-spongy fibers. The resulting product has a non-porous texture and resembles broiled meat fibers.
Subject
426/302426/516
426/634
426/641
426/656
426/802
A23J 3/16
A23L 11/05
A23L 33/22
A23L 13/426
Y10S 426/802
Collections
Citation
Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (1995). Method of making a non-porous vegetable protein fiber product. United States. Patent and Trademark Office; Texas A&M University. Libraries. Available electronically from https : / /hdl .handle .net /1969 .1 /176527.