| 摘要 |
1400411 Proteinaceous foods UNILEVER Ltd 21 June 1972 [25 June 1971] 29869/71 Heading A2B A protein-containing food product is prepared by subjecting an aqueous mass comprising water and edible protein, the protein content based on non-aqueous materials in the mass being at least 25% by weight, to heat and shearing forces using conditions, particularly excess pressure, such that the water does not vaporise to produce an expanded cellular product, the temperature being so high that release of the mass to atmospheric pressure at that temperature would lead to vaporisation of water to give an expanded cellular product, and then, prior to release of the mass at atmospheric pressure, cooling the mass using conditions, particularly excess pressure, that neither before nor on release at atmospheric pressure does water vaporise to give an expanded cellular product. The shearing may be carried out at a temperature above the boiling point of the mass at atmospheric pressure. The cooling may be continued until the temperature of the mass is below the boiling point at atmospheric pressure, and preferably to a temperature equal to or greater than (X-10)‹C, where X‹C is the boiling point. The excess pressure during cooling may be between 3 and 7 atmospheres, and the cooled mass may be subsequently dried, preferably to less than 11% by weight of water. The cooling may be brought about by spraying water on to the mass. The mass may contain edible non-proteinaceous material-it may be a dough formed from water and soya meal and may comprise fat, flavourings and colouring materials and have a substantially neutral pH. |
