초록 ▼

A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming a dough-like mixture of protein material and water, and extruding a continuous tubular shell of the protein dough, while simultaneously injecting steam into the interior of the tubular shell, whereb

A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming a dough-like mixture of protein material and water, and extruding a continuous tubular shell of the protein dough, while simultaneously injecting steam into the interior of the tubular shell, whereby the tubular shell of protein is blown into discrete pieces of irregularly shaped protein material by the steam flow. The steam flow then propels the protein pieces into and through a confined treating zone in which further texturization is accomplished. Finally, the protein material is passed through a back pressure maintaining means and recovered in usable form. Apparatus for performing this process comprises an extrusion assembly consisting of a screw feed chamber communicating with an extrusion die assembly which produces a continuous tubular shell of extrudate. The extrusion die is provided with means for injecting steam into the interior of the tubular shell of extrudate formed. Communicating with the extrusion assembly is a confined treating zone containing a back pressure maintaining means at its discharge end.

대표청구항 ▼

A method for producing texturized protein in the form of irregularly shaped pieces of puffy, randomly texturized protein, said method comprising: a. mixing dry untextured protein material and water to form a dough, said dough containing from about 40 up to about 60% solids; b. advancing said dough t

A method for producing texturized protein in the form of irregularly shaped pieces of puffy, randomly texturized protein, said method comprising: a. mixing dry untextured protein material and water to form a dough, said dough containing from about 40 up to about 60% solids; b. advancing said dough to a tubular shaped extrusion die at a temperature below that at which texturization takes place, c. continuously extruding said dough in the form of a hollow tubular shell of protein material at a temperature below that at which texturization occurs; d. passing said extruded tubular shell into a confined treating zone while simultaneously injecting a heated gaseous stream into the interior of said shell, said gaseous stream blowing said shell into discrete pieces of irregularly shaped protein material and randomly texturizing said protein material, and said gaseous stream further propelling said discrete pieces of protein through said confined zone and further texturizing said protein material, said gaseous stream being at a pressure sufficient to perform said blowing said shell into discrete pieces of irregularly shaped protein material and randomly texturizing said protein material, and being at a temperature sufficient to further texturize said protein pieces as they are propelled through said confined zone; e. passing said texturized protein pieces through means for maintaining back pressure disposed at the discharge end of said confined treating zone; and f. recovering said texturized protein pieces.