Protein texturization by extrusion with internal steam injection

Details Protein texturization by extrusion with internal steam injection Protein texturization by extrusion with internal steam injection

1977-05-16

1978-12-05

Hornsby, Harvey C.

Foods and beverages: apparatus

Cooking

With stirring

99483, 99516, 4253261, A23P 100

Patent

active

041280512

ABSTRACT:
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.

REFERENCES:
patent: 3642490 (1972-02-01), Hawley
patent: 3778522 (1973-12-01), Strommer
patent: 3954360 (1976-05-01), Skilling

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