Claims
- 1. A process for preparing a food-functional texturized protein in solid shapes that can withstand mechanical force, comprising a first step of dispersing undenatured proteinaceous starting material in a water solution of a protein dispersing agent solely selected from the class consisting of carbamide and guanidine hydrochloride and under mild conditions comprising a pH range of about 4-7 and a temperature not exceeding about 65.degree. C., thereby forming a dispersion in the water of dispersed protein having a preformation of texture sites, a second step of separating said agent from said dispersed protein at temperatures not exceeding 65.degree. C., thereby forming a precipitate of water-containing protein having a gel formation retaining said texture sites and inherently capable of texturizing by freezing or drying, a third step of separating said gel formation from excess water, and a fourth step of texturizing said gel formation by freezing or drying to form said food-functional texturized protein.
- 2. The process of claim 1 in which the final texture of said food-functional protein is controlled by a texture-affecting procedure used between said second and fourth steps and comprising alone or in combination changing the pH in the range of 4-10, the ionic strength, the protein composition, the temperature up to 100.degree. C. or the dielectric properties of the water phase of said gel formation.
Priority Claims (1)
Number |
Date |
Country |
Kind |
11601/72 |
Sep 1972 |
SEX |
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Parent Case Info
This is a continuation, of application Ser. No. 821,304 filed Aug. 2, 1977 which was a continuation of Ser. No. 640,549 filed Dec. 15, 1975 which was a continuation-in-part of Ser. No. 394,869 filed Sept. 6, 1973 all now abandoned.
US Referenced Citations (10)
Continuations (2)
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Number |
Date |
Country |
Parent |
821304 |
Aug 1977 |
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Parent |
640549 |
Dec 1975 |
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Continuation in Parts (1)
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Number |
Date |
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Parent |
394869 |
Sep 1973 |
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