Process for producing puffed proteinaceous food products

Claim 1

The method of preparing a textured, puffed, proteinaceous food product comprising subjecting water-moistened, hydrophilic proteinaceous material having a protein content of at least about 30% on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure and sufficient temperature conditions of more than about 100°C. to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, unpuffed, substantially homogeneous, translucent to glassy, extruded product, recovering said extruded product, and, as a separate and distinct operation, thereafter puffing said recovered product in a moist state by subjecting it to water-boiling puffing conditions.

Claim 2

The method of preparing a textured, puffed, proteinaceous food product comprising subjecting water-moistened, hydrophilic proteinaceous material having a protein content of at least about 30% on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure and sufficient temperature conditions of more than about 100°C. to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, unpuffed, substantially homogeneous, translucent to glassy, extruded product, recovering said extruded product, and, as a separate and distinct operation, thereafter puffing said recovered product in a moist state by subjecting it to water-boiling puffing conditions.

Claim 4

The method of preparing a textured, puffed, proteinaceous food product comprising subjecting water-moistened, hydrophilic proteinaceous material having a protein content of at least about 30% on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure and sufficient temperature conditions of more than about 100°C. to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, unpuffed, substantially homogeneous, translucent to glassy, extruded product, recovering said extruded product, and, as a separate and distinct operation, drying said recovered product under non-puffing conditions to reduce its moisture content but leave residual moisture, and, as a separate and distinct operation, thereafter puffing said dried product having residual moisture by subjecting it to water-boiling puffing conditions.

Claim 5

The method of preparing a textured, puffed, proteinaceous food product comprising subjecting water-moistened, hydrophilic proteinaceous material having a protein content of at least about 30% on a dry weight basis and an effective amount of water within the range of about 10 to 50% to working under effective mechanical pressure and sufficient temperature conditions of more than about 100°C. to convert it to a hot, moist, plastic extrudable mass and extruding said hot plastic mass through and from a length of an elongated die under non-puffing conditions to provide a moisture-containing, unpuffed, substantially homogeneous, translucent to glassy, extruded product, recovering said extruded product, and, as a separate and distinct operation, drying said recovered product under non-puffing conditions to reduce its moisture content but leave residual moisture, and, as a separate and distinct operation, thereafter puffing said dried product having residual moisture by subjecting it to water-boiling puffing conditions.