COMPRESSED TEXTURIZED SOY PROTEIN AND PROCESS FOR MAKING SAME

摘要

Compressed texturized soy protein products having a protein content of greater than 45 %, a moisture content of about 5 to 15 %, a bulk density of about 30 to 40 lbs. per cubic feet and an expansion capacity of about 50 to 150 % by volume upon rehydration. The invention provides a high density rapidly rehydrating and expanding food product which resists fragmentation under ordinary commercial and shipping conditions and offers economical advantages when stored and shipped over existing products on the market. The invention also provides a method for making such a compressed texturized soy protein product comprising first texturizing conventional soy protein ingredients having a fibrous cellular matrix, such as soy flours and soy protein concentrates and then adjusting the moisture content of structured particles for said soy protein ingredients to about 10 to 20 %; and finally compressing said particle into a cake which is capable of expanding upon rehydration of 50 to 150 % of its original volume.