| 摘要 |
A water-insoluble bland protein for nutritional enrichment of foods is prepared by extracting comminuted meat with water and then softening and rupturing the fibrils by treatment with alkali, while avoiding hydrolysis of the protein. The alkali treatment may be at pH 8-14, at a temperature of 35-300 DEG F., with aqueous ammonia, with a solution of a complex phosphate or polyphosphate, or with such phosphate solution followed by a solution of sodium bicarbonate, sodium hydroxide or ammonia. The meat so defibrillated may be preserved, e.g. the wet product may be spray-dried or may be cooked at 212 DEG F. and frozen. The bland protein may be incorporated in meat preparations, grain and cereal products, e.g. wheat flour, dairy products, candies and other confectionery, fruit drinks and juices, sauces, soups, gravies, and prepared vegetables, and in infant and geriatric foods; bland protein prepared from beef may be added to pork and bland protein prepared from mutton may be added to beef; the bland protein may be added to fruits, chocolates, spices, protein hydrolysates, yeast hydrolysates, meat flavourings, sugar and other sweetening agents. Examples are of preparing the bland protein from beef chucks and incorporating the bland protein in ice-cream, crusts for custard pies, apple sauce cake, butterscotch, refrigerator cookies, and chocolate mint coconut balls. |
