Miles Laboratories, Inc.

Gan Shmuel Foods Ltd.

Tivall

Pedco Proteins and Enzymes Development Co. Ltd.

Michael Shemer

Yuval Shoham

Eli Budman

Anthony H Chen

Yuval Katzir

Howard Lee Creinin

Noa Lavid

Richard E McDonald

Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Fruit juice and puree with a lowered amount of available sugars

Wheat gluten of high viscous texture possessing a viscosity of about 70,000 cps and a fibrous structure is described. The method for its manufacture involves: (a) agitating gluten with ascorbic acid in the presence of a solution of an edible acid at a pH in the range of between 4.0 and 8.0, preferably 5.0 and 7.0 and at a temperature below 70.degree. C. to produce a relaxed gluten in the form of a viscous liquid-like structure, and (b) generating a stable fibrous structure by incorporating a textured vegetable protein. The wheat gluten is most useful to be incorporated in meat-like products.

Gluten possessing a fibrous structure its manufacture and meat-like

The present invention relates to a novel physical form of gluten to be utilized as a self-binder for meat-like products excluding the need of egg albumen. The novel physical form contains an inert material bound within its matrix and is characterized by its net-like fibrous structure, which fibers have a diameter smaller than 2 mm diameter and a viscosity of at least 50,000 cps. The novel physical form of gluten is obtained by agitating vital wheat gluten with a reducing agent at a temperature below 70.degree. C. and incorporating during said agitation the solid inert material having a particle size below 5 cm diameter. A preferred type of said inert material is textured vegetable protein. The product obtained according to the invention can be successfully utilized in meat industry, enhancing the binding properties of the meat and improving its texture as an extender.

Novel physical form of gluten, method for its manufacturing and its uses

A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.

Process for preparing textured protein concentrate

A bland, protein enriched product is produced by forming an aqueous slurry of a crude grain gluten which contains oil and water soluble constituents at a pH between about 6.5 and 10.0, agitating the slurry to form an oil-water emulsion, separating the gluten solids from the emulsion which contains oil and water-soluble constituents; and drying the separated gluten product.

Growing community of inventors

Haifa, Israel

Michael Shemer