Bland vegetable protein product and method of manufacture

Abstract

A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats. The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours. The resulting, desolventized vegetable protein concentrate is very bland and light colored, and is an economical protein ingredient for foods. The desolventizing removes substantially all remaining solvent from the bland product so that the resulting product contains less than about 0.1% (1000 ppm) residual alcohol, and preferably less than 0.01% (100 ppm) alcohol. The process has primary application to vegetable protein concentrates derived from soybeans. Other potential vegetable protein raw materials include rapeseed, sesame seed, safflower seed, cottonseed, sunflower seed, peanut, maize, yellow field pea and horse bean.