| abstract |
In order to improve the structure and mouthfeel and/or to prevent or delay the hardening of the protein matrix, meat substitute food products are prepared by a high-moisture protein texturing method using i) at least one protein matrix-forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains selected from among the following: ii.a) soaked grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) a combination of two, three or four of these as a single ingredient, and iii) water or water-containing liquid in the extruder under conditions which as a result, the continuous protein fiber matrix structure contains breaks, and the extrudate comprises starch at the break points that does not emulsify with the protein fiber matrix structure. |