Inventors:
Arthur A. Levinson - Chicago IL
Kenneth B. Basa - Evanston IL
Assignee:
National Can Corporation - Chicago IL
International Classification:
A23J 300
A23L 120
A23L 334
Abstract:
A process for producing a soybean and other vegetable protein based food product having an enhanced protein content and the texture and mouth feel of meat and other chewy foods which comprises contacting a compacted, defatted, vegetable protein containing seed meal material with water and a polyhydric alcohol having bacteriostatic properties at a pH ranging from about 2. 0 to about 6. 5 at elevated temperatures and superatmospheric pressures for a time sufficient to extract a substantial amount of the non-proteinaceous solubles and increase the protein content thereof while essentially maintaining the structural integrity of the starting material, recovering the product from the aqueous liquor and reducing the moisture content thereof to produce a porous product containing an amount of polyhydric alcohol sufficient to render it resistant to bacterial attack when packaged without sterilization or canning.