US 5,206,050 A · Food analog and process for making the same

Abstract

Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70.degree.-90.degree. C. (158.degree.-194.degree. F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.

Claims20

Dependent claims

A process for producing a cooked food analog from soybeans comprising the steps of:

(a) obtaining a soybean milk;
(b) adding a coagulant to the soybean milk to form a mixture of curds and whey;
(c) breaking the mixture of curds and whey to obtain curd differentiation;
(d) cooking the formed curds, while maintaining said curd differentiation, at a temperature and for a time effective to harden the curds and form small pieces of curd;
(e) separating the curds from the supernatant liquid;
and
(f) rapidly cooling the curds.

4 more elements

Dependencies are inferred from the claim text.

Food analog and process for making the same

Life of this patent

Food analog and process for making the same

Life of this patent

Abstract

Claims20