| 摘要 |
A process for making an artificial meat (I) for hamburger patty or meat balls comprises (A) mixing 10-30 part of rice pwder, 40-70 part soy-proteins (II) in water with Hobalt mixer to 25-35% water content, (B) aging at room temp. for 12 hrs, and (C) pressextruding in an apparatus of heating at 100-140 deg.C, cooling and forming steps. The characterizations of (I) are following; protein 59.7- 72.3%, density 0.25-0.26, soluble protein 1.5-3.3%, and brightness increased with rice content increased. (II) of >90% protein content is prepared by extruding defatted soybean and removing soy small. |
