| 摘要 |
1361735 Artificial meat QUAKER OATS CO and GRIFFITH LABORATORIES Inc 4 Sept 1972 [13 Sept 1971] 40989/72 Heading A2B A process for preparing artificial meat comprises mixing an oil seed vegetable protein material, having at least 30% protein, with water so that the resulting mixture has a moisture content of 15 to 40%, subjecting the moistened protein material to elevated temperature and pressure, extruding the flowable substance produced so that it does not puff and is in a transluent-to -glassy state, placing the extrudate in a confined space, subjecting it to a water-boiling temperature for 5-100 seconds at 100-250 p.s.i., and suddenly releasing the pressure causing the extrudate to puff. The extrudate may be partially dried before placing in the confined space. The protein material may be soy flour, soy protein, soy protein concentrate, or soy protein isolate. The protein material may be neutralised to pH 6-10.5. Wheat flour, corn starch, yellow corn flour, cane sugar, dextrose, calcium, seasoning and flavouring may be added. |
