Protein texturization by steam injection

Details Protein texturization by steam injection Protein texturization by steam injection

A - Human Necessities

23

J

99/51, 99/49.2,

A23J 1/00 (2006.01) A23J 3/00 (2006.01)

Patent

CA 1094383

ABSTRACT OF THE DISCLOSURE 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 49 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 and 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 to 350° 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.

281671

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