Texturized vegetable protein product and method of preparing the same

• Main Authors: HUANG, BAO-HUNG, WONG, LI-BIN, KU, HSING-HUA, HWANG, SAM-LONG
• Format: Patent
• Language: Chinese; English
• Published: 16.01.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention provides a method for preparing a texturized vegetable protein product, including providing a vegetable protein as a raw material; adding a water activity modifier and an oil to the vegetable protein to form a vegetable protein mixture, the water activity modifier including sugar, salt and glycerol; extruding the vegetable protein mixture with addition of water to form a molded vegetable protein mixture; and pasteurizing the molded vegetable protein mixture to form a texturized vegetable protein product with water activity in a range of 0.7-0.9, wherein the glycerol in the water activity modifier is present in an amount of 7-15wt% based on the total weight of the vegetable protein, the water activity modifier, the oil and water added at the extrusion.