Novel protein curd product and process of preparation

Abstract

A high protein, low fat foodstuff which is comprised of a protein curd product and the process for its preparation are described. The protein curd product is prepared under carefully controlled process conditions. It is light in color, bland in flavor and has an elastic body which provides a smooth texture, tender and rich mouth feel. These properties render it extremely suitable as a supplement to or substitute for a meat, cheese, egg or other type of foodstuff. The process for preparing the protein curd product of this invention includes extracting protein from a defatted soy bean material such as a defatted soy bean flake with water. After an aqueous protein extract containing at least 2.0 weight percent protein is separated from the residual defatted soy bean material, protein is coagulated from the aqueous extract to produce a protein curd product and a whey. The coagulation is accomplished by adjusting the pH to within the range from about 5.4 to about 8.0 and heating the aqueous protein extract to within a temperature range from about 80.degree. C. to about 170.degree. C. The protein curd product is separated from the whey, washed and prepared for consumption.

Dependencies are inferred from the claim text.