| 摘要 |
1,225,557. Flavoured protein foods. SWIFT & CO. 10 Dec., 1968 [8 March, 1968], No. 58588/68. Heading A2B. A simulated proteinaceous food product is prepared by dispersing a solution of flavour ingredients and a heated liquefied fat throughout a quantity of a hydratable expanded protein wherein the flavour ingredients are dispersed not later than the fat and thereafter drying the protein material. Preferably the solution of flavour materials comprises vegetable protein, sugar, salt, citric acid, ribotide, water, colouring additives, and liquid smoke. The fat preferably has a melting point of 80-110‹F. and may be hydrogenated vegetable fat. The expanded protein material, after the above treatment, is preferably heated until its final moisture content is 1-10%. In the examples, (1) an expanded soybean protein is treated with a flavour solution consisting of caramel, colour additives, salt, sucrose, hydrolysed vegetable protein, ribotide and optionally smoked, hydrolysed vegetable protein and smoked yeast, followed by treatment With vegetable fat, and drying, (2) a hydrated expanded soybean protein is treated with oil soluble strawberry or orange flavouring in vegetable oil followed by drying, and (3) expanded soybean protein is treated with oil soluble nut flavouring in vegetable oil followed by drying. |
