| 摘要 |
PURPOSE:A specific amount of wheat starch and partially hydrolyzed starch are added to a mixture of fibrous protein and a binder, formed and heated to enable the product to be stored for a long period of time, because the meat-like product is prevented from causing water separation without any adverse effect on its texture. CONSTITUTION:A mixture of (A) fibrous protein with (B) a binder is combined with (C) wheat flour (which may be previously emulsified together with albumen, fat and oil and water) and/or partially hydrolyzed starch (which is formed by suspending starch in water, adding an enzyme and hydrolyzing under heating until the DE value reaches 5-25 and concentrating the hydrolyzate) by 3- 10wt%, preferably 4-6%, when necessary, (D) O/W type emulsion is added. Then, they are kneaded, heated and molded to prevent water separation. It is preferred to use, as component A, the product obtained by kneading vegetable protein with water, orienting by extrusion and beating the fibers; as component B, an emulsion from albumen, starch, fat and oil and water and, as component D, an emulsion of high lipid content consisting of protein, fat and oil and water.
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