| 摘要 |
A novel food product (A), obtained by cooking-extrusion of a mixture derived from milk or cheese and containing lactoserum proteins (LSP), has an oriented fibrous structure where the fibers form a network of macroscopic fibers of diameter 0.1-1 mm, branched with microscopic fibers of diameter 1 mu m to 0.1 mm. Independent claims are included for: (i) a food preparation incorporating (A), which is added to other food components; (ii) the production of (A), by: (a) introducing starting materials including LSP into an extruder having at least one screw; (b) transporting the materials through the barrel of the extruder, under conditions such that the materials are firstly mixed and heated at ca. 130 degrees C, then fused and plasticized at more than 130 (generally 140-200) degrees C and 0-50 bars; and (c) extruding the mixture through a die, such that the material is texturized, shaped and cooled to give the fibrous product (A); and (iii) an apparatus for carrying out the process (ii), comprising a screw extruder having an elonged barrel, two identical screws rotating in the same direction, a feed device, heaters and a die, where the barrel includes a first feed zone, a second zone for mixing, optionally hydrating and heating the material to a core temperature of at least 30 degrees C and at least one third fusing and plasticizing zone at at more than 130 (generally 140-200) degrees C and 0-50 bars. |
