METHOD OF OBTAINING FAT SUBSTITUTE, FAT SUBSTITUTE (VERSIONS) AND MEAT PRODUCT CONTAINING IT (VERSIONS)

摘要

FIELD: food industry. ^ SUBSTANCE: present invention relates to food industry and in particular to obtaining fat substitute for using it in meat compositions. Method pertains to the stage wherein plant fibre is heat-treated for inactivating pectin-methyl esterase and preventing de-etherification of pectin in the plant fibre thereby preserving in it methoxy-pectins with etherification degree at least 50%. Fat substitute containing heat-treated plant fibre includes starch in amount of not less than 25 wt % of the dry substance. Alternatively fat substitute can contain 10 wt % of the dry substance. Fat substitute is added to the meat product composition. Note that weight ratio of substituting fat with plant fibre in the mentioned fat substitute is 1:0.3-3. However percentage of fat in the final product is reduced to 2-13%. Present invention aims at obtaining meat product with reduced fat percentage herewith preserving its texture. ^ EFFECT: obtaining meat product with reduced fat percentage herewith preserving its texture. ^ 22 cl, 2 dwg, 1 tbl, 4 ex