High-protein quick cooking meat-like food made from plant protein materials

Abstract

Abstract A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as, solvent-extracted soybean meal or flakes, or peanuts, sesame seeds, cotton seeds, lentil beans, etc. containing some moisture is subjected to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert the moisture into steam. As a result, the plant protein material is rendered partially or substantially bland, e.g., disembittered, toasted without scorching, and compacted into a hard and substantially fused mass which is textured or meat-like when hydrated. The mass is fragmented into chunks which are preferably graded. The chunks are heated in hot or boiling water for a period of time selected in accordance with the mean size of the chunks and sufficient in length to substantially hydrate the chunks and to dissolve out some of the soluble constituents whereby the chunks are softened to a chewable consistency. The chunks are separated from the hot or boiling water. At this point, the chunks can be rinsed and after drying are cohesive, porous, bland, storable, appetizing in appearance and quick and easy to cook or prepare for consumption. When subsequently hydrated in boiling water for a few minutes or in hot water, the chunks are chewable, bland, light colored, meat-like in texture and palatable. The resultant food is extremely high in protein content.

Inventors

• 👤 Albert Spiel

Bibliographic Details