METHOD FOR TEXTURIZING ANIMAL AND VEGETAL PROTEINS

Proteins of various animal and vegetable sources are treated with additives to yield well defined structures. These additives contain high starch concns. and are of 0.5-0.8 mm particle size. Final, homogenenized prods. of suitable moisture content, of 5-38% protein and of 8.5% max. oil/fat concn. ar...

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Bibliographische Detailangaben
Hauptverfasser:	GABOR,MIKLOSNE,HU, SZUECS,BALINT,HU, SAROSI,HERBERT,HU, FUELOEP,LASZLONE,HU, ALBERT,MIKLOS,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Proteins of various animal and vegetable sources are treated with additives to yield well defined structures. These additives contain high starch concns. and are of 0.5-0.8 mm particle size. Final, homogenenized prods. of suitable moisture content, of 5-38% protein and of 8.5% max. oil/fat concn. are extruded in a steady material stream at over 100 deg.C, through an optimum die-diameter of 2.0-3.5 mm. The prod. has an expansion factor of 4-6.