| 摘要 |
The textured proteins are provided in the form of filaments 50 to 300 microns in diameter having, distributed in their cross-section, 1 to 60-micron fat particles, optionally containing one or more fat-soluble adjuvants, the said fats having a saponification number of not more than 5%. Preferably, the process for producing the said protein, consisting in mixing fat, optionally supplemented with one or more fat-soluble adjuvants, and a protein gel and in extruding the mixture in a suitable coagulating medium, is characterised in that a mixture is prepared under conditions such that the contact time between the protein gel and the fat, up to the time of passing through the extruder, does not exceed 2 minutes. The invention makes it possible to introduce into human food vegetable and/or animal proteins by giving them most of the qualities of animal meat. |
