| 摘要 |
PURPOSE:To obtain the titled food with improved operating efficiency and economics without any limitation on preservation quality of a raw material, by adding a specific component, e.g. starch, etc., and acid solution to dried rennet casein, melting the resultant blend in a twin-screw extruder while heating and extruding the melt while cooling. CONSTITUTION:At least one of starch, fat or oil, emulsified fat or oil, emulsifying agent and mineral and an acid solution, e.g. hydrochloric acid, etc., are added to dried rennet casein and the resultant blend in melted in a twin-screw extruder, preferably at 70-180 deg.C (30-100 deg.C outlet temperature) and then extruded while cooling to afford the aimed food having preferably 20-55% of the extrudate and 4.8-5.7 pH.
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