TEXTURED VEGETABLE PROTEIN AS A MEAT SUBSTITUTE AND METHOD AND COMPOSITION FOR MAKING SAME
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United States of America Patent
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Issued Date -
Sep 18, 2014
app pub date -
Mar 11, 2014
filing date -
Mar 12, 2013
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Abstract
A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.
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