| 摘要 |
1317705 Protein foods RALSTON PURINA CO 8 Feb 1972 [8 Feb 1971] 5833/72 Heading A2B An expanded food product, in particular a simulated meat product, is prepared by forming a dough from an aqueous liquid and a proteinaceous material containing at least 30 wt% protein, heating under a pressure of 80-120 psi, and then releasing the pressure whilst keeping a major portion of the dough surface confined and a minor portion unconfined, whereby the moisture is volatilised and the dough expands preferentially in the direction of the unconfined portion. Suitable proteinaceous materials include oilseed proteins, preferably defatted, microbial proteins such as yeast and petroleum proteins, and meat, fish and poultry by-products. The aqueous liquid may be water. Other liquids, such as milk, whey, or blood, may also be used. Colourings, flavourings, humectants and preservatives such as glycerol and propylene glycol, and agents to modify properties such as fibre toughness and rehydration characteristics, may also be present. The amino acid content may be supplemented by cysteine. |
