| 摘要 |
A meat-like food product is prepared by slurrying an edible, fluid, hydrophilic film-forming composition with an edible lipophilic fluid, beating the slurry to form the hydrophilic composition into a continuous cellular phase and to disperse and to entrap particles of the lipophilic fluid within cells of the hydrophilic film, and heating the dispersion thus formed. The amount of water used should not be excessively more than is required to hydrate the film-forming composition selected. The dispersion, once it has been formed, may then have its viscosity reduced by adding additional water to render the product more spreadable, or increased to render the product less spreadable, or even sliceable, by heating until the product becomes as viscous and bodied as desired. According to an example, a spread product was prepared by blending together 50 parts ground dried yeast, 50 parts ground dried wheat germ, 10 part salt, and 120 parts corn oil. The blend was vigorously agitated with 52 parts fresh egg albumen and 80 parts water for several minutes to form a stable dispersion comprising a continuous cellular proteinaceous aqueous phase and a dispersed oil phase, the particles of which were entrapped within the cells of the aqueous phase. Finally, a flavouring and colouring mixture comprising 113 parts relish, 10 parts of a proprietary brand of sauce, 5 parts onion powder, and 100 parts water, was added and the entire stable gel-like dispersion was sterilized by retorting in sealed containers at 250 DEG F. and 15 lb. per sq. inch gauge pressure for 1 1/2 hours. In other similar examples: (2) luncheon loaf was prepared by vigorously agitating a blend of cottonseed oil, dry ground wheat germ, dry powdered yeast, and salt, with fresh egg white and water, and subsequently adding barbeque flavouring; (3) another luncheon loaf was prepared by vigorously agitating a blend of melted shortening, ground yeast, salt, and barbeque flavouring with soy protein and water; and (4) a powdered meat-like product was prepared by spray-drying a dispersion obtained by vigorously agitating a blend of corn oil, dry ground wheat germ, dry powdered yeast, and salt with oyster nectar and water. The continuous phase may otherwise be composed of wheat protein, reconstituted egg white solids, and hydrocolloids such as gelatine, agar, and carboxymethyl cellulose. Many other flavourings are mentioned. Specifications 922,751, 937,564, and 937,565 are referred to. |
