Expanded textured protein product and method for making same

Claim 1

A method for preparing an expanded, resilient protein product which has an open cellular, fibrous structure, a fat content of at least 5% up to about 35% dry weight basis, and a moisture content of from 15% to 30% by weight. The steps comprising: (a) forming a mixture containing, on a weight basis, 10% to 40% fresh meat, 12% to 25% soy flour, 1% to 20% combined wheat and corn, 0.01% to 2.5% elemental sulfur or a sulfur compound, and from 1% to 10% of a polyhydric alcohol plasticizing agent, said mixture being free of any non-proteinacious and non-farinaceous extrusion agent and said mixture containing sufficient water to produce the 15% to 30% moisture content in the expanded product; (b) heating the mixture of step (a) to a temperature of above 280° F. while mechanically working the heated mixture at a pressure above 100 psig in a twin screw extruder; (c) extruding the mixture from the twin screw extruder such that the mix expands from about 1.75 to 2.25 times in size as compared to the orifice size; (d) cutting the extruded material into chunks; and (e) coating the chunks with a layer of a palatability improving material.

Claim 2

A method for preparing an expanded, resilient protein product which has an open cellular, fibrous structure, a fat content of at least 5% up to about 35% dry weight basis, and a moisture content of from 15% to 30% by weight. The steps comprising: (a) forming a mixture containing, on a weight basis, 10% to 40% fresh meat, 12% to 25% soy flour, 1% to 20% combined wheat and corn, 0.01% to 2.5% elemental sulfur or a sulfur compound, and from 1% to 10% of a polyhydric alcohol plasticizing agent, said mixture being free of any non-proteinacious and non-farinaceous extrusion agent and said mixture containing sufficient water to produce the 15% to 30% moisture content in the expanded product; (b) heating the mixture of step (a) to a temperature of above 280° F. while mechanically working the heated mixture at a pressure above 100 psig in a twin screw extruder; (c) extruding the mixture from the twin screw extruder such that the mix expands from about 1.75 to 2.25 times in size as compared to the orifice size; (d) cutting the extruded material into chunks; and (e) coating the chunks with a layer of a palatability improving material.