A method of manufacturing a textured food product and a textured food product
OwnerReetta KIVELÄ, Anna HÄKÄMIES +1inventors
InventorsReetta KIVELÄ, Anna HÄKÄMIES, Zhongqing JIANG
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Abstract
A method of manufacturing a textured food product comprising the steps of preparing a slurry comprising dry matter and water, wherein the dry matter comprises 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and 3. 2% t 35% by weight of the dry matter of oat protein, of which 2. and 3. must always add up to no more than 65% by weight. The slurry further comprises water 20%-80% by weight of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding the cooked slurry to form the textured food product.
Claims38
A method of manufacturing a textured food product, comprising the steps of:
- preparing a slurry comprising dry matter and water,
- i) wherein the dry matter comprises:
- 1. at least 35% by weight legume protein,
- 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and
- 3. 2% to 35% by weight of the dry matter of oat protein,
- of which 2. and 3. must always add up to no more than 65% by weight;
- and
- ii) wherein the slurry further comprises water 20%-80% by weight of the weight of the dry matter;
- and
- cooking the slurry in an extruder cooker;
- and
- extruding the cooked slurry to form said textured food product.
A method of manufacturing a textured food product, comprising the steps of:
- preparing a slurry comprising dry matter and water,
- i) wherein the dry matter comprises:
- 1. at least 35% by weight legume protein,
- 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and
- 3. 2% to 35% by weight of the dry matter of oat protein,
- of which 2. and 3. must always add up to no more than 65% by weight, and wherein the percentage of oat protein is chosen to produce a textured food product having an apparent viscosity less than 20 mPas at 10 1/s;
- and
- ii) wherein the slurry further comprises water 20%-80% by weight of the weight of the dry matter;
- and
- cooking the slurry in an extruder cooker;
- and
- extruding the cooked slurry to form said textured food product.
A method of manufacturing a textured food product, comprising the steps of:
- preparing a slurry comprising dry matter and water,
- i) wherein the dry matter comprises:
- 1. at least 35% by weight legume protein,
- 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and
- 3. 2% to 35% by weight of the dry matter of oat protein,
- of which 2. and 3. must always add up to no more than 65% by weight, wherein the percentage of oat protein is chosen to produce a textured food product having water absorption rate of less than 70% water level in 120 minutes;
- and
- ii) wherein the slurry further comprises water 20%-80% by weight of the weight of the dry matter;
- and
- cooking the slurry in an extruder cooker;
- and
- extruding the cooked slurry to form said textured food product.
The method of improving the structure of a textured food product, wherein:
- an amount of legume protein in a slurry comprising water and dry matter of oat bran, rye bran, barley bran, whole grain oat flour, whole grain rye flour, whole grain barley flour, or a mixture thereof, and of legume protein is replaced with oat protein, rye protein, barley protein or mixture thereof before cooking the slurry in an extruder cooker and extruding the cooked slurry to form said textured food product.
Dependencies are inferred from the claim text.