Nozzle for extruding a material rich in proteins and water, and system for continuous preparation of an extruded food product

A die for extruding a material rich in proteins and water,

• which die defines a die axis and has two opposite sides according to the die axis, namely an upstream side through which the material enters the die and a downstream side through which the material leaves the die,
• which die delimits successively according to the direction of the die axis:
• a channel which extends in a manner centered on the die axis from an upstream end, opening onto the upstream side of the die, to a downstream end,
• two branches, which extend on either side of the die axis, diverging from each other, from respective upstream ends, axially abutting the downstream end of the channel, to respective downstream ends, each of the branches extending substantially in a straight line from the upstream end of the branch to the downstream end of the branch, and
• two ducts, which extend on either side of and in a manner substantially parallel to the die axis from respective upstream ends, abutting respectively the downstream ends of the branches, to respective downstream ends, opening onto the downstream side of the die, each of the ducts having a cross-section, in a plane perpendicular to the die axis, which is constant between the upstream end and the downstream end of the duct,
• in such a manner that, when the material is pushed through the die from the upstream side, the material flows into the channel and is then distributed in the branches before reaching the ducts in which, under effect of the material being pushed through the die from the upstream side, the material progresses to the downstream side where the material leaves the ducts in the form of two respective product streams,
• and which die is provided with a temperature control equipment able (i) to control a wall temperature of the ducts, (ii) to control a wall temperature of the branches and (iii) to control a wall temperature of the channel.