METHOD FOR MANUFACTURE OF TEXTURED FOOD PRODUCT AND TEXTURED FOOD PRODUCT Russian patent published in 2019 - IPC A23J3/14 A23L7/117 A23L33/185 A23L33/21 A23L7/17 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. To produce a textured food product, the method is implemented as follows. Suspension containing dry substance and water is prepared, where dry substance contains at least 35 wt. % of bean protein content, from 10 to 45 wt. % of bran or flour or mixture thereof and from 2 to 35 wt. % of dry substance of oat protein. Flour and bran are selected from oat bran, whole-grain oat flour or a mixture of oat bran and whole grain oat flour, barley offal, whole grain barley flour or a mixture of barley bran and whole grain barley flour, rye bran, whole grain rye flour or a mixture of rye bran and whole grain rye flour and a mixture of at least two of the three above. Bran or flour and oat protein in total must not exceed 65 wt. %. Suspension additionally includes water in amount of 20 to 80 wt. % by weight of dry substance. Method comprises culinary treatment of a suspension in an extrusion cooker at a temperature in range of 130 to 191 °C. Suspension is extruded to form an end product. Disclosed are embodiments of a method of producing a textured product.

EFFECT: group of inventions enables to produce a product with an acceptable mouthfeel, softening the unfavorable effect on mouthfeel caused by oat/rye/barley bran or whole-grain oat/rye/barley flour.

32 cl, 9 dwg, 2 tbl, 3 ex