Protein texturization by steam injection

Abstract From the Canadian patent

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 …