| 摘要 |
1517008 Meat analogues PROCTER & GAMBLE CO 29 Oct 1975 [13 Nov 1974] 44651/75 Heading A2B [Also in Division C3] Textured vegetable protein is made by forming a dough containing 40-90% vegetable protein material (which consists of 30-60% protein) and 10-60% water, roll-milling to a thickness of 18 mils or less and cooking at 180-300‹F using saturated steam, saturated steam mixed with water or steam superheated by less than 5‹F. The vegetable protein material may be soy flakes, grits or flour, safflower, sunflower or cotton seed, wheat, sesame or peanut. The heating may be at atmospheric pressure or up to 50 p.s.i.g. The dough may be comminuted before cooking, and dried to 1-8% moisture after cooking. The dried product may be ground to through 4 and on 40 u.s. mesh, and may be used as a meat substitute or extender e.g. in meat loaf, sausages, patties, ground beef, canned chili or spaghetti sauce with meat.
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