| 摘要 |
PURPOSE: To obtain artificial meat free from smelling of soybeans and grass and similar in firmness and texture to meat by inactivating lipoxidase in round soybeans by hydration and acidification, wet-pulverizing the soybeans and jetting pressurized steam on the resultant aq. slurry. CONSTITUTION: Lipoxidase in round soybeans usually having 8-12% water content is inactivated by immersing the soybeans in water acidified to pH 2-6 with phosphoric acid, hydrochloric acid, lactic acid, etc., until the water content of the soybeans is increased to 45-65% and the pH of the soybeans is lowered to 4.5-6.5. The soybeans are then wet-pulverized in an aq. medium to prepare an aq. slurry (dough) contg. 10-45% solid. Steam is jetted on the slurry under 10-200psig and soybean protein is modified and textured by heating at 115-198 deg.C for 1-30sec to obtain the objective textured soybean protein product giving no foul smell and having a discontinuous chunk form. |
