FIELD: food industry.;SUBSTANCE: present invention relates to food industry and in particular to obtaining fat substitute for using it in meat compositions. Method pertains to the stage wherein plant fibre is heat-treated for inactivating pectin-methyl esterase and preventing de-etherification of pectin in the plant fibre thereby preserving in it methoxy-pectins with etherification degree at least 50%. Fat substitute containing heat-treated plant fibre includes starch in amount of not less than 25 wt % of the dry substance. Alternatively fat substitute can contain 10 wt % of the dry substance. Fat substitute is added to the meat product composition. Note that weight ratio of substituting fat with plant fibre in the mentioned fat substitute is 1:0.3-3. However percentage of fat in the final product is reduced to 2-13%. Present invention aims at obtaining meat product with reduced fat percentage herewith preserving its texture.;EFFECT: obtaining meat product with reduced fat percentage herewith preserving its texture.;22 cl, 2 dwg, 1 tbl, 4 ex
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机译：技术领域本发明涉及食品工业，尤其涉及获得用于在肉组合物中使用的脂肪替代品。该方法属于以下阶段：对植物纤维进行热处理以使果胶甲基酯酶失活并防止果胶在植物纤维中的去醚化，从而在其中保留醚化度至少为50％的甲氧基果胶。包含脂肪替代物的热处理过的植物纤维包括的淀粉的量不少于干物质的25重量％。替代地，脂肪替代物可以包含10重量％的干燥物质。将脂肪替代物添加到肉制品组合物中。注意，在所述脂肪替代物中脂肪被植物纤维替代的重量比为1：0.3-3。但是，最终产品中的脂肪百分比降低到2-13％。本发明旨在获得具有降低的脂肪含量并因此保持其质地的肉制品;效果：获得具有降低的脂肪百分比并由此而保持其质地的肉制品。22 cl，2 dwg，1 tbl，4 ex
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