| abstract |
A process is disclosed for preparing a puffed food product simulating meat or the like. The process comprises admixing an oil seed vegetable protein material or casein or a caseinate salt having specified protein concentrations with specified amounts of water, subjecting the mixture to an elevated pressure and temperature, extruding the mixture in an annular shape without puffing it, placing the extrudate in a confined space, subjecting the extrudate to a water-boiling temperature for a specified time at a specified pressure, and instantly releasing the pressure on the extrudate causing it to puff and resemble simulated meat or the like. |