Prodn. of dried granulated protein gel, pref. soya - by hydrating protein isolate, heating to gel, granulating and drying

摘要

Process comprises first hydrating with water of a vegetable protein isolate showing gelification properties to form a mixt. having a 60-75% added water content. The hydrated isolate is heated to 75-125 degrees C to form a protein gel. Finally the granulate is granulated and dried. Pref. isolate contains >=90% protein, esp. soya, and/or has gelification properties such that by heating at approx. 100 degrees C for approx. 30 mins. the gel formed has a mechanical resistance such that >=50g force is required to pierce the surface. Textured vegetable protein is used as a meat substitute in meat prods. It rehydrates rapidly with water and mixes well with minced meat foods to form a mixt. similar to meat.