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US 5,626,899 AGranted
Process for making vegetable-based meat extenders
AssigneeArcher Daniels Midland Company
InventorsTony Payne, Russ Egbert
Life of this patent
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Abstract
A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.
Claims8
A process for making a protein crumble comprising the steps of:
- (a) chopping and blending one part soy protein isolate or soy protein concentrate with 3.5 to 5.0 parts water at ambient room temperature for a period of time adequate to hydrate said soy protein isolate;
- (b) adding to the blend of step (a) a food ingredient combination including at least one powdered food ingredient taken from a group consisting of a vegetable protein and a complex carbohydrate;
- (c) chopping material produced in step (b) for an additional period, the additional period being adequate to form a viscous gel materials, wherein a total chopping time for step a and c being in the range of about 3 to 7 minutes;
- (d) cooling said viscous gel material of step (c) for enhancement of a textural integrity of the gel in step (c);
- (e) separating said viscous gel material cooled in step (d) into discrete protein crumbles having a textural characteristic for use as a fat replacer or meat extender.
2 more elements
Dependencies are inferred from the claim text.