| 摘要 |
PURPOSE:To prepare a soft food raw material of the form of e.g. sliced ham, by texturizing bean proteins with an extruder and, at the same time, including animal proteins, starches, fats, substances to control water activity and substances for imparting taste and flavor into the texture. CONSTITUTION:Vegetable proteins such as soybean (cake) and water-containing animal protein raw material such as ground fish meat, paste of animal or poultry meat, etc., are supplied to a cylinder of an extruder and subjected to mixing, kneading heating, compression and shearing to form a texture containing fibrous structure. Simultaneously to the texturizing process, starches (e.g. cereal flour, cereal starch, etc.), fats (e.g. butter, margarine, etc.), substances for controlling water activity (e.g. glycerol, sorbitol fatty acid ester, etc.) and substances for imparting taste and flavor (e.g. salt, chemical seasoning, etc.) are uniformly included in the texture to obtain the objective food raw material. |
