FIELD: food industry.
SUBSTANCE: protein system contains a source of moisture, a combination of intact proteins, casein and partly hydrolysed milk protein and partly hydrolysed bean protein in a total quantity efficient for reduction of the required mixing time and/or shear force and for reduction of hardness development in the course of processing and storage of food products with extended storage life. Reduced staleness is ensured without bitterness imparted to the food product in case of usage of the protein mixture providing for a unique balance of partly hydrolysed and intact proteins and casein. Also considered are methods for manufacture of food products with protein mixtures.
EFFECT: invention enables production of protein systems for food products having enhanced storage life that preserve soft and moist texture in the course of time.
24 cl, 5 dwg, 5 tbl, 1 ex
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