Process for the production of a granulated protein gel suitable as a meat extender
US4276319A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jan 17, 1979 |
| Grant date | Jun 30, 1981 |
| Priority date | — |
| Expiry date | Jan 17, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the production of a dense, granulated protein gel is disclosd which is readily rehydratable with water at ambient temperatures, and upon rehydration with water functions as a meat extender in various natural meat products. The textured, granulated gel is prepared by hydrating a vegetable protein isolate having superior gel forming properties and a protein content of at least 90% by weight, followed by heating of the hydrated protein at a temperature between about 75.degree.-125.degree. C. to form a protein gel. The gel is granulated and dried to form a textured protein material which has excellent rehydration characteristics and is highly functional as a meat extender.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.