Process and apparatus for the production of a meat analogue

A process for production of a meat analogue having internal fibrosity, comprising:

• a) introducing a meat emulsion comprising protein into a first scraped surface heat exchanger and heating the meat emulsion to a temperature of about 109° C. to about 111° C. under a pressure of 800-1200 kPa, with steam at a temperature of about 134° C. to about 136° C., to produce a first heat-treated product;
• b) transferring the first heat-treated product to a second scraped surface heat exchanger separate from the first scraped surface heat exchanger, wherein at least one of the first scraped surface heat exchanger or the second scraped surface heat exchanger are tilted such that at least one of the meat emulsion or first heat-treated product enters the first or second scraped surface heat exchanger from below;
• c) heating the first heat-treated product to a temperature of about 158° C. to about 160° C., with steam at a temperature of about 166° C. to about 168° C., to produce a second heat-treated product under a pressure of 800-1200 kPa;
• d) cooling the second heat-treated product by moving the second heat-treated product through a cooling unit under a pressure of 800-2000 kPa, wherein the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit;
• and
• e) dividing the second heat-treated product into pieces to produce the meat analogue having internal fibrosity;
• wherein the ratio of a residence time of the meat emulsion in the first scraped surface heat exchanger to a residence time of the first heat-treated product in the second scraped surface heat exchanger is from 4:2 to 14:2.