Protein texturization by steam injection

Details Protein texturization by steam injection Protein texturization by steam injection

1977-05-09

1980-04-29

Hornsby, Harvey C.

Foods and beverages: apparatus

Non-cooking heat treatment of food

99516, A23J 100

Patent

active

042000416

ABSTRACT:
A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures. Apparatus for performing this process is also disclosed.

REFERENCES:
patent: 3661071 (1972-05-01), Toei et al.
patent: 3744398 (1973-05-01), Liepa
patent: 3778522 (1973-12-01), Stommer
patent: 3914455 (1975-10-01), Valentas

Affiliated with

Also associated with

Rating

Protein texturization by steam injection does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Protein texturization by steam injection, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Protein texturization by steam injection will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1679574