Protein texturization

Details Protein texturization Protein texturization

1978-01-10

1979-11-27

McCarthy, Edward J.

Foods and beverages: apparatus

Non-cooking heat treatment of food

264 12, A23C 302

Patent

active

041754867

ABSTRACT:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the confined zone. In the confined zone a stream of heated gas is directed at the thin sheet of surface-texturized protein to break off the leading segment of the sheet and further to propel the segments through the confined zone where additional texturization takes place. Finally, the protein segments are passed through a back pressure means at the end of the confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.

REFERENCES:
patent: 3861287 (1975-01-01), Manser
patent: 4038432 (1977-07-01), Hildebolt
patent: 4039691 (1977-08-01), Hildebolt
patent: 4099455 (1978-07-01), Wenger

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