FIELD: meat food production.
SUBSTANCE: invention relates to protein/starch composition of low viscosity and high gel strength, and method for production of meat emulsion containing said composition. Method includes blending of meat product and protein/starch composition under condition insufficient for starch gelatinization. Protein/starch composition contains protein material and starch which forms complex wherein starch is in non-gelatinized state. Protein/starch composition has low viscosity before heat treatment and high gel strength after heat treatment. Method for production of claimed composition includes providing of aqueous suspension of protein material, namely protein containing in the suspension is denaturated at temperature sufficient for protein denaturation; starch is blended with denaturated protein suspension; and starch/protein material suspension is dried by spray drier under condition sufficient for formation of protein material and starch complex without starch gelatinization.
EFFECT: protein/starch composition of low viscosity and meat emulsion containing the same having high strength in cooking process.
53 cl, 1 dwg, 9 ex, 7 tbl
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