| 摘要 |
1448875 Artificial meat GENERAL FOODS CORP 28 Aug 1973 [24 Nov 1972 (2)] 40555/73 Heading A2B Artificial meat is made by forming protein into fibres, by the steps of (a) forming a proteinaceous dough containing 20 to 65% water (b) compressing the dough to as little as 1/10 of the original volume to degas and densify it, whilst simultaneously heating it and (c) releasing the compression, whilst ensuring that the pressure drop is less than 500 p.s.i. so as to avoid puffing of the product, i.e. the increase in volume is less than 20%. The protein may be obtained from soy bean, peanut, cottonseed, meat, poultry, fish, wheat gluten, milk powder, or whey, and the dough should contain at least 35% heat coagulatable protein (on a dry basis). The processing temperature is at least 250‹F (for 3 minutes). The heat-set product has a density of at least 0.65 gm/ml, and a hydration of less than 2 gm H 2 O/ gm solids at 50‹C for half an hour. The process may be carried out in an extruder, the product being forced through a die by means of a rotary screw. Starch fillers, colourings, fats, flavourings, or wheat flour may be included in the proteinaceous dough. |
