FIBROUS FOOD MATERIAL Russian patent published in 2013 - IPC A23J3/00 A23L1/317 A23L1/325 

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The method for production of fibrous edible protein materials in the form of hierarchical structures having anisotropy at the microlevel and macrolevel involves caseic proteins suspension subjecting to simple shear flow when the material surfaces slide one relative to another only in one direction. Workload does not exceed 25 kPa, shear rate is equal to 120 s^-1 with simultaneous fermentative cross-linking during this shear. The produced structure is used for meat- or fish-like structure production. The method for production of fibrous edible protein materials in the form of porous fibrous particles involves addition of a polysaccharide to the caseic proteins suspension, the casiec proteins suspension subjecting to simple shear flow when the material surfaces slide one relative to another only in one direction. Workload does not exceed 25 kPa, shear rate is equal to 120 s^-1 with simultaneous fermentative cross-linking during this shear. The porous fibrous particles having an anisotropy shape of fibres at the microlevel are used for selection of viscosity and/or thixotropic and/or fluid properties of the food product.

EFFECT: invention allows to manufacture a product having appearance and properties comparable to characteristics of meat or fish and simplify the product manufacture technology.

22 cl, 22 dwg, 8 tbl, 4 ex