PRODUCTION OF GELATINIZED FOOD HAVING EXCELLENT FUNCTION FROM HIGHLY CONCENTRATED PROTEIN KNEADED MATERIAL

摘要

PURPOSE:To obtain a gelatinous food having excellent touch to the teeth, proper elasticity and hardness without adding a food additive, by dispersing separated soybean protein and concentrated whey protein into water in high concentration, kneading into a homogenized state and gelatinizing by heating at a specific temperature under pressure. CONSTITUTION:Separated soybean protein and/or concentrated whey protein is dispersed into water in high concentration (preferably 30-60%), kneaded into a homogenized state and gelatinized under pressure (preferably 1-31atm.) by heating at 90-170 deg.C to simply obtain a KAMABOKO (boiled fish paste)-like gelatinous food.