| 摘要 |
A modified fibre material, preferably a legume or cereal grain fibre and most preferably a soy fibre material, which is characterized by an increased level of soluble dietary fibre and improved physical characteristics is produced by a process which comprises forming a slurry of a fibre material, typically a soy fibre such as the spent flake residue derived from soy isolate processing, and which typically has a relatively low percentage of soluble dietary fibre. In accordance with the present invention, the pH of the slurry is adjusted below about 4.5 by the addition of an edible acid. The slurry is then heated at a temperature and for a period of time sufficient to increase the soluble dietary fibre content, usually to a level of about 30% or greater of the total dietary fibre content in the case of soy fibre. Following modification, the modified fibre may be dewatered to provide a food ingredient that has improved textural properties as an additive to beverages, soups, creams, emulsified meats or other types of food products. |
