| 摘要 |
The flavour and/or texture of proteinaceous material (I) is improved by exposing the material to anhydrous gaseous ammonia at 0-100 deg. C and an ammonia pressure of 90-125 psig for 15 mins. to 2 hrs. The treatment is pref. carried out at 0-40 deg. C, esp. 20-40 deg. C and partic. at room temp.. The process is esp. useful for treating (spray) dried yeast such as Candida utilis to improve the texture and to overcome the formation of a mushy texture in contact with water; and for treating soya flour to remove the 'beany' taste. |
