An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
申请公布号
WO2012158023(A1)
申请公布日期
2012.11.22
申请号
WO2012NL50320
申请日期
2012.05.10
申请人
OJAH B.V.;GIEZEN, FRANCISCUS EGENIUS;JANSEN, WOUTER WILHELMUS JOHANNES THEODORUS;WILLEMSEN, JEROEN HAROLD ANTON
发明人
GIEZEN, FRANCISCUS EGENIUS;JANSEN, WOUTER WILHELMUS JOHANNES THEODORUS;WILLEMSEN, JEROEN HAROLD ANTON