Process for production of a simulated meat product

Claim 1

A process for preparing a puffed food product simulating meat comprising: A. mixing a proteinaceous material comprising at least 30 percent by weight protein with water, said material being selected from the group consisting of oil seed vegetable protein, casein, caseinate salts, gelatin, microbiological protein, egg white, muscle protein, keratins, lactalbumin, and blood and said water being sufficient to provide a final moisture content after conversion to a plastic condition and extrusion without puffing of from about 15 to about 40 percent by weight; B. subjecting the mixture of material and water to shear sufficient to convert it into a plastic condition; C. extruding the plastic mixture in a uniform linear flow as an extrudate into a medium of lower pressure without puffing; D. placing the extrudate in a confined space; E. subjecting the extrudate in the confined space to a temperature above 212*F. for a time of from 5 to 100 seconds and a pressure of from 100 to 250 psi; and F. instantly releasing the pressure within 2 seconds on the extrudate causing the extrudate to puff and resemble meaT; said process further including admixing from about 1/2 to about 3 percent by weight of a lubricating substance consisting of a member selected from the group consisting of oil bearing cereals, oil bearing grains edible fats and oils, edible fatty acids, edible stearates, and edible polylactic acid esters of fatty acids, with the proteinaceous material prior to subjecting it to the increased shear sufficient to convert it into a plastic condition.