Patent ID: 7541057

Claim:
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.