| 摘要 |
<p>NOVEL ANALOG FIBER FORMATION The object of the present invention is to provide a meat analog having a highly distinct fibrous structure. The successful simulation of natural meats from texturized proteinaceous materials depends to a great extent on its appearance, mouthfeel and chew. Prior art meat analogs prepared by simultaneously elongating and heating a dough containing a heatcoagulable protein have shown good fibrosity. The present invention improves the fibrous structure of products of this type by employing in the dough a modified cellulose which is soluble at a temperature below the heat-coagulation temperature of the protein in the dough but is insoluble at the heat coagulation temperature. The resulting product exhibits a more distinctly fibrous structure. According to a preferred embodiment, the dough contains hydroxypropyl cellulose and is elongated by means of a heated auger-fed extruder.</p> |
