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Title:
PRODUCTION METHOD FOR TEXTURIZED SOY PROTEIN
Document Type and Number:
WIPO Patent Application WO/2013/047644
Kind Code:
A1
Abstract:
The purpose is to provide texturized soy protein that improves upon the difficulty in mastication and chewiness, the unpleasant aftertaste, and the flabby texture as compared to meat, which are characteristic of the texture of texturized soy protein, to afford ease of chewing, minimal aftertaste, and a firm texture close to that of meat. In a production method for texturized soy protein through hydrolysis of a soy protein feedstock and extrusion thereof under heat and pressure using a single-screw or twin-screw extruder, predetermined amounts of a reducing sugar and an organic acid are added to the feedstock, to obtain texturized soy protein having no aftertaste and an easily chewed texture similar to that of meat, while retaining appropriate firmness.

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Inventors:
SATO TOMONORI (JP)
NISHI KOTARO (JP)
Application Number:
PCT/JP2012/074857
Publication Date:
April 04, 2013
Filing Date:
September 27, 2012
Export Citation:
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Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23J3/16; A23J3/26; A23L35/00
Domestic Patent References:
WO2008036906A12008-03-27
Foreign References:
JP2011072230A2011-04-14
JP2008212074A2008-09-18
JPS5658460A1981-05-21
JPS5024463A1975-03-15
JP2005535334A2005-11-24
JPH0488958A1992-03-23
JP2011239758A2011-12-01
JP2011239757A2011-12-01
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