METHOD OF MANUFACTURING A TEXTURED FOOD PRODUCT AND A TEXTURIZED FOOD PRODUCT
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United States of America Patent
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Issued Date -
Apr 20, 2017
app pub date -
Aug 5, 2016
filing date -
Oct 16, 2015
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Abstract
A method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. the method further includes cooking the slurry in an extruder cooker and extruding it to form an texturized food product.
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