Method of making structured protein compositions
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United States of America Patent
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Jul 21, 2020
Grant Date -
May 8, 2014
app pub date -
May 10, 2012
filing date -
May 13, 2011
priority date (Note) -
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Abstract
An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
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