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US 4,495,205 AGranted
Meat analog product
AssigneeGeneral Foods Corporation
InventorsRita W. Brander, Teresa A. Raap
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Abstract
The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.
Claims27
A process for preparing a meat analog product from texturized vegetable protein (TVP), comprising;
- (a) heating a TVP containing entrapped volatiles in an aqueous medium to remove said volatiles therefrom;
- (b) freezing the heated TVP with removed volatiles for a time and at a temperature effective to disrupt the fiber structure of the TVP and decrease its water binding capacity;
- (c) thawing and combining the thawed TVP with a binder composition;
- (d) forming a mass wherein the combined TVP and binder composition are in intimate admixture;
- (e) freezing the formed mass for a time and at a temperature effective to further disrupt the structure of the TVP and decrease its water binding capacity wherein the water released combines with the binder composition;
- and
- (f) thawing and cooking the mass.
4 more elements
Dependencies are inferred from the claim text.