| 摘要 |
The protein preparation is obtained by means of: a first phase comprising the grinding of a mass of dried fruit and/or seeds, which is then subjected to a pressurised fat-removal phase; and a second phase comprising the grinding of the aforementioned product which is also subjected to a second fat-removal phase, with the maximum amount of fat possible being removed using a supercritical fluid, thereby producing a protein preparation which is then milled in order to obtain the desired texture. The protein preparation can be used in human food and contains a low level of fat, specifically below 10%, and a level of protein in excess of 40%. Said preparation can take the form of a powder, flakes, granules or any other form suitable for consumption alone or combined with other foodstuffs. |
