초록 ▼

The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The froz

The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.

대표청구항 ▼

A process for preparing a meat analog product from texturized vegetable protein (TVP), comprising; (a) heating a TVP containing entrapped volatiles in an aqueous medium to remove said volatiles therefrom; (b) freezing the heated TVP with removed volatiles for a time and at a temperature effective to

A process for preparing a meat analog product from texturized vegetable protein (TVP), comprising; (a) heating a TVP containing entrapped volatiles in an aqueous medium to remove said volatiles therefrom; (b) freezing the heated TVP with removed volatiles for a time and at a temperature effective to disrupt the fiber structure of the TVP and decrease its water binding capacity; (c) thawing and combining the thawed TVP with a binder composition; (d) forming a mass wherein the combined TVP and binder composition are in intimate admixture; (e) freezing the formed mass for a time and at a temperature effective to further disrupt the structure of the TVP and decrease its water binding capacity wherein the water released combines with the binder composition; and (f) thawing and cooking the mass.