| 摘要 |
Mfr. of textured vegetable proteins by mixing a paste contg 5-12, pref. 6.5-9 wt. % water and 95-88 wt. % of a leguminous meal having fatty content 5 wt. % vegetable protein content 55-75 pref 60-70 wt. % and water content 8-12, pref. about 10 wt. %. While maintained under press. the temp. of the paste is progressively raised to 200-300 degrees C the water/meal mixt. being held above 100 degrees C for 2 mins pref. 15-45 seconds. The prod. is extruded through a spinneret contg. one or more orifices. The total heating time from ambient to the highest temp is pref. 120 seconds. The leguminous meal is pref. made from beans, peas, chick-peas or lentils. Extrusion is effected using a two-screw extruder, the temp. of the surface of the extruder increasing from the feed zone which is pref. 100 degrees C to the extrusion zone. The dry extrudate can be rehydrated to give 1.5-3.5 wt. % water. It can be cut, coloured and flavoured, and mixed in a proportion of 0.1-1.5 pts. wt. with 1 pt. wt. of animal protein prods. to give an edible prod. with a protein content similar to chopped meat. Cheap protein food prods can be obtd. from a variety of vegetable sources, and they do not require the incorporation of high cost gluten. Wt for wt. the protein costs 5-10 times less to the consumer than animal protein. Mixed with animal protein the prods. provide a balanced diet of aminoacids and a reduction of fatty material compared with meat. The vegetable protein chains are unaltered by the process. The prods. can be stored unchanged for a considerable time. |
