Abstract: A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion of the extruded material. A fried product obtained from the flavored imitation meat protein material is also disclosed.

Abstract: A process for preparing a food product in the form of a bundle of membranes which comprises subjecting a mixture of oil seed protein, 0.17 to 0.76 part by weight of starch per one part by weight of oil seed protein and water to a heat treatment using a twin-screw extruder under pressure, and extruding the resultant through a die, the content of said oil seed protein in said mixture being 50 to 70% by weight based on the total weight of starting materials other than water.

Abstract: A method for drying a water retentive substance such as okara which comprises adjusting the shape of a water retentive substance having a water content of 55 to 95% by weight to particles having a particle size of 1.5 to 13 mm and drying by using a novel improved pneumatic conveying drying apparatus comprising a dryer section, a pulverizer section provided at the lower part of the dryer section and a classifier section at the upper part of the dryer section, the substance to be dried being fed to the dryer section at a site at least 500 mm above the pulverizer section. The novel drying apparatus is also provided.