| abstract |
A process for preparing an expanded porous food product having a meat-like flavor comprising mixing (A) Finely divided food material, (B) reducing sugar, (C) sulfur-containing substance and (D) water, and extruding the resultant admixture under elevated conditions of temperature and pressure. Food products having desirable characteristics of texture, flavor, and density may be obtained wherein the aforementioned components (B) and (C) are provided within a ratio sufficient to maintain a continuous, steady extrusion process which avoids differential pressure build-up and resultant surging of the extrudate product. |