| 摘要 |
The invention relates to a process for producing a proteinaceous foodstuff with a fibrous structure, starting from a mixture of vegetable protein-containing material and water by extruding said mixture, shredding the extrudate, incorporating the shreds thus obtained in a protein binder and heat-setting the mixture thus obtained. Optimal shreds are obtained by a) ensuring that the moisture content of the extrudate is at least 30 wt.%; b) incorporating in the mixture to be extruded an effective proportion of an edible agent imparting toughness to the protein, which agent consists of an edible acid and/or a calcium salt, and optionally c) an emulsifier having an HLB of at least 8. t |
