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AssigneeAdvanced Food Systems, Inc.
InventorsYongkeun Joh, Mark Purpura, Nobue Matsuno
Estimating the term…
A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.
A method of preparing a piece of textured vegetable protein having pores therein, comprising the steps of:
A dry composition for use in preparing a marinade solution, said composition comprising at least one substance that infiltrates at least some of the pores of a piece of textured vegetable protein when carried by a marinating solution, and gelatinizes within the pores upon being heated.
An edible product, comprising a cooked piece of textured vegetable protein, said piece of textured vegetable protein including at least one substance gelatinized within at least some of the pores of the textured vegetable protein.
Dependencies are inferred from the claim text.