| 摘要 |
A method for preparing dried flaked textured high vegetable protein which instantly hydrates a portion content of 30 percent or more, and has an improved flavor. The process includes texturizing vegetable protein material by subjecting such vegetable protein material containing moisture to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby such vegetable protein material is partially disembittered, toasted without scorching and is compacted into a hard and substantially fused mass having textured characteristics. The fused mass is fragmented into particles. The textured vegetable protein material is sized so that the retained portion of the textured vegetable protein material has a particle size between one inch and 0.0469 inch. The retained portion or fraction of the sized textured vegetable protein material is hydrated by adding enough water to raise the moisture content of the textured vegetable protein material to between 12 and 25 percent. The hydration is achieved at a temperature of 0 DEG to 250 DEG F. under a pressure from atmospheric to 15 p.s.i. for a period of 3 to 24 hours. The hydrated textured vegetable protein material is flaked in flaking rolls. The flaking rolls are adjusted to produce flakes having a thickness of 0.06 to 0.001 inch and a bulk density of 9 to 37 pounds per cubic foot. The flaking rolls have a roll surface temperature which is either cold, ambient or hot. The flaked textured vegetable protein material is dried by reducing the moisture content of the flaked textured vegetable protein material to as low as 2 percent. The drying is done by heating the flaked textured vegetable protein at a temperature of 90 DEG to 500 DEG F. for 20 seconds to 24 hours. The dried flaked textured vegetable protein material has a bulk density of 7 to 30 pounds per cubic foot. The dried flakes can be used in various food compositions. |
