That isn't quite the way the process is described in "The Whole Soy
Story". If you can get a copy, and read the pertinent section, I'd
appreciate your comments on it.
sol
Dan Nave wrote:
TVP, Textured Vegetable Protein, is made by squeezing the soybeans to
remove excess oil, then grinding to produce an appropriately sized
flour, mixed with water and run through an Extrusion Cooker which is
like a giant pressure cooker and the cooked soy beans are extruded out
through an appropriately sized die, cut off to an appropriate length,
and cooled and dried. The trypsin inhibitor which makes soybeans
unusable is completely inactivated by the high pressure cooking. Unlike
tofu, TVP will absorb flavors and substitutes well for meat.
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