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US 4,230,738 AGranted
Process for preparing textured protein concentrate
AssigneeMiles Laboratories, Inc.
InventorsMichael Shemer, Richard E. McDonald, Anthony H. Chen
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AssigneeMiles Laboratories, Inc.
InventorsMichael Shemer, Richard E. McDonald, Anthony H. Chen
Estimating the term…
A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.
In the process for preparing a textured protein concentrate from protein extrudate containing water soluble constitutents by the aqueous solvent extraction of said water soluble constituents from said extrudate, the improvement wherein said protein extrudate has a density of between about 85 to 150 grams per liter on a dry weight basis and the extraction is carried out at a pH of between about 4.4 and 6.0 and at a temperature above about 65.degree. C., whereby a textured protein concentrate having improved meat-like texture and bland flavor is produced.
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