METHOD FOR PRODUCTION OF MODIFIED FOOD ADDITIVE BASED ON GLUTEN Russian patent published in 2015 - IPC A23J3/18 A23J3/26 A23J1/12 

FIELD: food industry.

SUBSTANCE: native gluten is introduced into the technological treatment zone located directly in the twin screw extruder chamber. Gluten is moistened till moisture content is equal to 35-45% by way of water/water steam introduction into the chamber, subjected to extrusion treatment during 30-50 sec at the screw rotation rate equal to 350 rpm under a pressure of 50-70 atm. Heating lasts 30-50 sec till the treatment temperature is equal to 160°C. Specific mechanical energy is within the range of 380-410 kJ/kg. Treated native gluten is replaced from the technological treatment zone into the matrix. The produced protein mass is forced through 3 mm diameter matrix drawing die holes. The releasing texturate rope is cut into granules, cooled and dried.

EFFECT: target product quality enhancement, raw materials biological and nutritive value preservation at a high level, pathogenic microflora suppression and manufacture of a product with preset indices and high protein content in the texturate.

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