Meat flavored vegetable protein product

Claim 2

A textured vegetable protein product having a meat flavor comprising a major amount of hydrated deflavored textured vegetable protein which has been subjected to partial dehydration and has then had absorbed thereon, as a flavoring material, a minor amount of a rendered animal fat.

Claim 3

The product claimed in claim 1 wherein the protein product is additionally seasoned by one or more seasonings, salts, and sauces.

Claim 4

The product claimed in claim 2 wherein the textured vegetable protein containing the absorbed fat is admixed with a sauce.

Claim 5

The product claimed in claim 3 wherein the sauce is a barbeque sauce.

Claim 6

The product claimed in claim 4 wherein the rendered animal fat is beef fat.

Claim 7

The product claimed in claim 5 wherein the textured vegetable protein is derived from soybeans.

Claim 8

The product claimed in claim 6 wherein the textured vegetable protein has first been deflavorized and hydrated by boiling in hot water, rinsing with water followed by rinsing with dilute sodium bicarbonate, partially dehydrated and then flavored by having absorbed thereon a minor amount of beef fat.

Claim 9

The product claimed in claim 1 wherein the weight ratio of animal fat to deflavorized partially dehydrated textured vegetable protein is about 1:9 to 1:2.

Claim 10

The product in claim 8 wherein the fat is a beef fat.

Claim 11

The product claimed in claim 8 wherein the fat is pork fat.

Claim 12

The product claimed in claim 8 wherein the fat is a poultry fat.

Claim 13

A process for producing a meat flavored textured vegetable protein product comprising the steps of a. treating a textured vegetable protein having an average particle diameter of 1/2 inch or larger by covering said textured vegetable protein with water in a vessel and heating said vessel until the water boils; b. rinsing the textured vegetable protein from step (a) with water; c. rinsing the textured vegetable protein from step (b) with a dilute solution of sodium bicarbonate; d. partially dehydrating the textured vegetable protein from step (c) to remove the loosely held water; e. comminuting the textured vegetable protein from step (d) into smaller sizes; and f. mixing the textured vegetable protein from step (e) with a minor amount of a hot animal fat until the fat is absorbed on the textured vegetable protein.

Claim 14

A process for producing a meat flavored textured vegetable protein product comprising the steps of a. treating a textured vegetable protein having an average particle diameter of 1/2 inch or larger by covering said textured vegetable protein with water in a vessel and heating said vessel until the water boils; b. rinsing the textured vegetable protein from step (a) with water; c. rinsing the textured vegetable protein from step (b) with a dilute solution of sodium bicarbonate; d. partially dehydrating the textured vegetable protein from step (c) to remove the loosely held water; e. comminuting the textured vegetable protein from step (d) into smaller sizes; and f. mixing the textured vegetable protein from step (e) with a minor amount of a hot animal fat until the fat is absorbed on the textured vegetable protein.

Claim 15

The process as claimed in claim 12 wherein the animal fat is beef fat.

Claim 16

The process as claimed in claim 12 wherein the product thus obtained is additionally admixed with a flavoring sauce.

Claim 17

The process as claimed in claim 14 wherein the flavoring sauce is a barbeque sauce.