FORFARANDE FOR FRAMSTELLNING AV EN PA SOJA BASERAD KOTTERSETTNINGSPRODUKT, VARVID EN SOJAPROTEINBLANDNING BRINGAS ATT PASSERA ETT FLERTAL TRYCK- OCH TEMPERATURZONER

摘要

A process for preparing a soy-based meat substitute characterized by relatively flat, elongated, generally longitudinally aligned fibrous masses having the appearance of stacked platelets which simulate the compactness, chewiness and texture of meat; achieved by extrusion of a soy protein-containing source material at higher moisture content and lower temperature (as contrasted to prior art), minimizing expansion with reduction of pressure in the extruder in a somewhat stepwise fashion by modifying the extruder so as to allow more shearing action and to allow space for alignment of fibrous masses.