General Foods Limited

Boleslaw Sienkiewicz

Joseph Giacone

William Joseph Meyer

Imrich Klein

Franklin Kramer

Locus Y Chuang

C G Oldershaw

An extrusion nozzle arrangement for the production of a product such as a comestible, including a multiple nozzle arrangement through which there can be fabricated a multi-layered slab of a meat analogue product. A bacon-like appearance is achieved in that each extrusion nozzle includes a narrow, elongate bottom outlet orifice arranged to extend transversely above a continually moving horizontal conveyor belt. An insert strip is arranged within the nozzle above the orifice and coextensive with the length thereof, which includes projections extending across the path of flow of the solution extruded through the orifice, with such projections being positioned in a predetermined manner along the insert strip as to cause either restrictions or directional changes in the flow of the solution egressing from the nozzle orifice. An arrangement of a plurality of extrusion nozzles spaced in parallel relationship along the path of movement of the conveyor belt and extending transversely across the conveyor belt, sequentially extrudes layers formed from different solutions constituting components of the meat analogue product in superposition upon the layer extruded by the preceding nozzle to thereby form a multi-layered slab. By selecting the configuration of the flow restricting or redirecting pattern of the insert strip of each subsequent nozzle to compensate for the variations in the layer configuration produced by the insert strip of the preceding nozzle, a predetermined random pattern can be established between each of the extruded superimposed layers.

Extrusion nozzle arrangement

An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

Method and apparatus for producing a meat analog

An improved apparatus is provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

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Pearl River, NY, United States of America

Boleslaw Sienkiewicz