High-protein quick cooking meat-like food made from plant protein materials

US4057656A · kind A · utility

Inventor

• Albert Spiel · Yonkers, US

Key dates

• Filing date: Jul 3, 1974
• Grant date: Nov 8, 1977
• Expiry date: Jul 3, 1994

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/802
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as, solvent-extracted soybean meal or flakes, or peanuts, sesame seeds, cotton seeds, lentil beans, etc. containing 30 percent or higher protein, 5 to 10 percent moisture and and NSI of about 30 to 70 is fed into a press having means therein for adjusting the press and subjected to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert the moisture into steam. As a result, the plant protein material is rendered partially or substantially bland, e.g., disembittered, toasted without scorching, and compacted into a hard and substantially fused mass which is textured or meat-like when hydrated. The mass is fragmented into chunks which are preferably graded. When subsequently hydrated in boiling water for a few minutes or in hot water, the chunks are chewable, bland, light colored, meat-like in texture and palatable. The resultant food is extremely high in protein content.