| abstract |
A process for preparing a cohesive, retort-stable, shaped food piece. The process comprises: (a) preparing a premixture comprising, by weight, (1) from about 15% to about 65% by weight protein, (2) from about 15% to about 65% by weight starch, (3) from 0% to about 9% by weight fat, (4) from 0% to about 0.7% by weight added sulfur, and (5) from 0% to about 2% by weight dicalcium phosphate; (b) combining the premixture with water to form a secondary mixture, wherein the ratio of premixture to water is in the range of from about 1.6:1 to about 4:1; (c) mixing the secondary mixture for a period of time sufficient to obtain a substantially uniformly mixed dough and under conditions such that the temperature of the secondary mixture and uniformly mixed dough in the mixing operation are maintained in the range of from about 15 DEG C. to about 45 DEG C.; and (d) extruding the uniformly mixed dough into a desired shaped piece. The extrusion is carried out in conjunction with low specific mechanical energy and high pressure conditions, and under conditions such that the temperature of the uniformly mixed dough in the extrusion operation is in the range of from about 40 DEG C. to about 100 DEG C. The present invention further relates to a piece prepared by the above-described process. |