Method of producing textured food

Details Method of producing textured food Method of producing textured food

A - Human Necessities

23

J

99/49.1

A23J 3/26 (2006.01) A23J 3/16 (2006.01) A23L 1/00 (2006.01)

Patent

CA 1299428

METHOD OF PRODUCING TEXTURED FOOD Abstract of the Disclosure: A meat-like textured protein food is produced by processing a soy-bean flour and/or okara (by-product obtained in the making of soy-bean curd or soy milk) consisting essentially of 8 to 38 wt% protein and not greater than 7 wt% fat using a twin-screw extruder having an orifice and provided with a cooling die. The protein, fat and water contents of the material are respectively adjusted such as to fall within specific ranges, and the material is extruded by the twin-screw extruder with the barrel temperature set at, e.g., between 175°C and 205°C, thereby obtaining a food having a meat like texture.

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