PRODUCT AND METHOD FOR REDUCING THE OIL AND FAT CONTENT IN A TREATED FOOD PRODUCT WITH PROTEIN OF MUSCULAR MUSCULAR TISSUE IN SUSPENSION

摘要

1. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat treated in oil / fat, comprising the steps of: A) forming an aqueous acidic protein solution, B) raising the pH of an aqueous acidic protein solution to obtain a protein precipitate, C) grinding the precipitate and D) recovering the pH adjusted aqueous protein suspension from the ground precipitate. 2. The method of claim 1, comprising the step of filtering an aqueous acidic protein solution. 3. A method according to claim 1, further comprising the step of drying the pH-adjusted aqueous protein suspension. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat-treated in oil / fat, comprising the steps of: A) forming an aqueous acidic protein solution, centrifuging an acidic protein solution to obtain an aqueous phase, B) raising the pH of the aqueous phase to obtain a protein precipitate C) grinding the precipitate; and D) recovering the pH-adjusted aqueous protein suspension from the crushed precipitate. 5. The method of claim 4, comprising the step of filtering an aqueous acidic protein solution. The method according to claim 4, further comprising the step of drying the pH-adjusted aqueous protein suspension. A method of obtaining a pH-adjusted protein suspension for use in a food product to be heat treated in oil / fat, comprising the steps of: A) forming an aqueous alkaline solution of proteins, B) lowering the pH of an aqueous alkaline solution of proteins to obtain a protein precipitate, C) grinding the precipitate and D) extracting an aqueous protein suspension with adjusted pH from the ground precipitate. 8. The method according to claim 7, comprising the step of filtering