Process for production of textured protein flakes
US4103034A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 18, 1974 |
| Grant date | Jul 25, 1978 |
| Priority date | — |
| Expiry date | Oct 18, 1994 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing dried flaked textured high vegetable protein which instantly hydrates a portion content of 30 percent or more, and has an improved flavor. The process includes texturizing vegetable protein material by subjecting such vegetable protein material containing moisture to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby such vegetable protein material is partially disembittered, toasted without scorching and is compacted into a hard and substantially fused mass having textured characteristics. The fused mass is fragmented into particles. The textured vegetable protein material is sized so that the retained portion of the textured vegetable protein material has a particle size between one inch and 0.0469 inch. The retained portion or fraction of the sized textured vegetable protein material is hydrated by adding enough water to raise the moisture content of the textured vegetable protein material to between 12 and 25 percent. The hydration is achieved at a temperature of 0.degree. to 250.degree. F. under a pressure from atmospheric to 15 p.s.i. for a period of 3 to 24 hours. T…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.