| US 7,541,057 B2 | ||
| Method for preparing multipurpose ready-to-eat high protein soy granules | ||
| Suvendu Bhattacharya, Mysore (India); Thotadamoole Ramesh, Mysore (India); Rangasamy Baby Latha, Mysore (India); Appu Rao Gopala Rao Appu Rao, Mysore (India); and Vishweshwariah Prakash, Mysore (India) | ||
| Assigned to Council of Scientific and Industrial Research, New Delhi (India) | ||
| Filed on Mar. 25, 2003, as Appl. No. 10/397,046. | ||
| Prior Publication US 2004/0191397 A1, Sep. 30, 2004 | ||
| Int. Cl. A23L 1/20 (2006.01) | ||
| U.S. Cl. 426—634 [426/456; 426/459] | 19 Claims |
| 1. A process for preparing multipurpose ready-to-eat high-protein soy granules from texturized vegetable protein soy granules,
said process comprising the steps of:
(a) partially hydrating the texturized vegetable protein (TVP) by adding water to the TVP in the ratio of 15:3 to 25:3 to
attain a moisture content of between 16 to 25%;
(b) equilibrating the partially hydrated TVP;
(c) disintegrating the equilibrated partially hydrated TVP to obtain disintegrated granules, and
(d) drying the disintegrated granules at a temperature between 40-80° C. to obtain multipurpose ready-to-use high-protein
soy granules having a moisture content in the range of 3-8%
wherein the high-protein soy granules have a fiber length of less than 4 mm, and a fiber thickness of from 0.1 to 0.7 mm.
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