Double-extrusion apparatus for producing dense, uniformly layered vegetable protein meat analogue

摘要

Apparatus for performing a processing method which preferably includes extruding a vegetable protein-water mixture in a first extrusion cooker under conditions to render the mixture hot and flowable but still substantially unoriented, whereupon the mixture is passed through a second extrusion cooker which is equipped with a hollow tubular spacer on the extrusion end thereof. In this manner the mixture is subjected to further axial and transverse displacement forces in the second extruder barrel in order to adequately work and stretch the protein therein while being subjected primarily to axially directed displacement forces in the elongated die spacer for facilitating the formation of a layered meat-like structure therein prior to extrusion; in addition, conditions of temperature and pressure are controlled so that the resultant product is relatively dense and unexpanded. In other forms, the density, chewiness and other properties of the analogue products hereof can be selectively altered by the addition of coloring agents, pH modifiers or other ingredients, or by varying the process conditions.