High protein foodstuffs prepn. - by extruding mixt. of flavouring agent, preservative, pregelatinised starch and protein rich binder

摘要

Protein foodstuffs are made by mixing 1-20 wt.% of a flavouring agent (e.g peanut butter, honey or chocolate), 5-35 wt.% of a preservative which acts by raising the osmotic press. (e.g a sugar) 5-30 wt.% preglatinised starch (pref. tapioca starch) 10-30 wt.% of a protein rich binder (soya flour, Na caseinate, skim milk etc) and sufficient moisture to give a water content of 20-40 wt.% heating the mixt. to =100 degrees C and shaping it into the desired form e.g by extrusion into strands and cutting. The prods have excellent flavour and texture, combined with high nutritive value and good keeping qualities.