| 摘要 |
A meat-like product is obtained by forming a body of man-made molecularly-oriented natural vegetable protein fibres held together by an edible binder, incorporating a meat-like flavouring material therein, and colouring at least some but not all of the body to resemble the lean portions of natural meat, the uncoloured part resembling non-lean portions. In particular, a bacon-like product may be obtained. The fibres are preferably soy bean protein and have a length of 1/4 /yF-5/yF. The binder is preferably an aqueous dispersion of albumin and an alkali metal or alkaline earth metal soya proteinate. Starches and dextrines may also be used. In one form, a slab is heat set, sliced, and the slices are then coloured on part of their surfaces, for example by colour-stamping. In another form, a slab is built up of layers of coloured and uncoloured material, in which preferably the binder in the coloured portion contains a higher proportion of albumin than in the uncoloured portion, and then heat setting the slab. The product may be smoked. Bacon flavour may be imparted by a combination of autolysed and hydrolysed yeast extracts, monosodium glutamate, and smoked yeasts, such as Torula yeast, together with salt, spices, vegetable extracts, and hydrolysed vegetable proteins. The product preferably contains less than 22% fat. Other protein fibres which may be used include peanut, sesame seed, maize, and cottonseed. |
