| 摘要 |
PURPOSE:To prepare food having texture similar to that of natural meat, by heat- treating multi-fibril composition composed of two kinds of thermoplastic proteins having different heat resistances at a temperature at which only one of the component loses its fibrous structure. CONSTITUTION:Bundles of fine fibers composed of (A) 1 part of a bundle of fine fibers of a thermoplastic protein having a fiber diameter of <=10mu, cross-sectional area of the bundle of 0.01-20mm<2>, and a heat-resistance index (the maximum temperature at which more than 90% of the fine fibrous structure remains after 30 minutes) of >=100, and (B) 1/20-2/3 part of a bundle of fine fibers (or particles or blocks) having a heat-resistance index of between 60 and (the heat resistance index of the (A) bundle minus 10), and a cross-sectional area of 0.01-10mm<2> and larger than that of the (A) bundle. The bundles are heated at a temperature between the heat-resistance indices of the (A) and the (B) components, and pressed under 0.2-50kg/cm<2> load for 0.5-30 minutes to obtain the objective food.
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