A method for Manufacturing a food product with texture and a textured food product.

摘要

The Invention aims to improve the nutritional value of a food product with Texture through a method of Manufacturing a food product with texture.The process includes the following steps: preparing a suspension comprising a Dry matter and Water, (i) The Dry matter which includes: 1. At least 35% by weight of Protein, 2.- 10% to 45% by weight of OAT Bran, whole Oats or a mixture thereof, and 3 - 5% to 35% by weight of Dry matter of OAT Protein, 2. And 3.- Never before jointly account for more than 65% by weight; and (ii) the suspension includes water from 20% to 80% by weight based on the weight of Dry matter; and Cook in a Water suspensionTo extrude extrusion Cooking; and suspension to form such a cooked food product texturing.