Process for producing a simulated meat product

Details Process for producing a simulated meat product Process for producing a simulated meat product

1993-04-23

1995-07-18

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426515, 426546, 426517, 426519, 426634, 426656, 426802, A23L 1212

Patent

active

054339685

ABSTRACT:
A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped into the gap between a fixed plate and a rapidly rotating plate in a high speed emulsion mill under conditions which rapidly heat the slurry to a temperature above 100.degree. C. to rapidly texturize the protein. The hot slurry is pumped under positive pressure by centrifugal force from the emulsion mill directly into an elongated process tube in which the texturized protein slurry rapidly coagulates to form in the tube a continuous loaf having distinct parallel layers of soy protein bonded together which maintains its structure upon discharge from the tube. The continuous loaf is cut into pieces of a desired dimension with the pieces having a layered meat-like appearance and texture with the pieces retaining their shape and layered structure under commercial processing conditions including canning, retorting, drying, rehydration, freezing, thawing, and the like.

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