Simulated meat product and process for producing the same

Details Simulated meat product and process for producing the same Simulated meat product and process for producing the same

A - Human Necessities

23

J

A23J 3/14 (2006.01) A23J 3/16 (2006.01) A23J 3/22 (2006.01)

Patent

CA 2121749

ABSTRACT A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped into the gap between a fixed plate and a rapidly rotating plate in a high speed emul- sion mill under conditions which rapidly heat the slurry to a temperature above 100°C. to rapidly texturize the protein. The hot slurry is pumped under positive pressure by centrifugal force from the emulsion mill directly into an elongated process tube in which the texturized protein slurry rapidly coagulates to form in the tube a continuous loaf having distinct parallel layers of soy protein bonded together which maintains its structure upon discharge from the tube. The continuous loaf is cut into pieces of a desired dimension with the pieces having a layered meat- like appearance and texture with the pieces retaining their shape and layered structure under commercial process- ing conditions including canning, retorting, drying, rehy- dration, freezing, thawing, and the like.

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