| 摘要 |
A proteinaceous food spread is obtained by film drying an aqueous slurry containing oil seed protein to form sheets, cutting the sheets into small flakes, mixing in an aqueous emulsion of fat and hydrating the flakes. Preferred size of the flakes is: width 1 to 3 mm.; thickness 0.05 to 0.2 mm. Specified proteins are those from soybean and ground nut. Edible inner and outer additives may be present, the inner being present in the slurry: starches, gums, fats, flavours, salts, vitamins and colourants being specified; the outer being present in or added with the emulsion: starches, flours, gums, fats, oil seed protein, casein, gelatin, skim milk powder, biscuit meal, bread crumbs and oil seed meal being specified. Flavour, e.g. meat, smoked ham, chicken, spices and salts can also be included in the emulsion. |
