发明名称 |
Prodn. of dried granulated protein gel, pref. soya - by hydrating protein isolate, heating to gel, granulating and drying |
摘要 |
<p>Process comprises first hydrating with water of a vegetable protein isolate showing gelification properties to form a mixt. having a 60-75% added water content. The hydrated isolate is heated to 75-125 degrees C to form a protein gel. Finally the granulate is granulated and dried. Pref. isolate contains >=90% protein, esp. soya, and/or has gelification properties such that by heating at approx. 100 degrees C for approx. 30 mins. the gel formed has a mechanical resistance such that >=50g force is required to pierce the surface. Textured vegetable protein is used as a meat substitute in meat prods. It rehydrates rapidly with water and mixes well with minced meat foods to form a mixt. similar to meat.</p> |
申请公布号 |
DE3027511(A1) |
申请公布日期 |
1982.02.04 |
申请号 |
DE19803027511 |
申请日期 |
1980.07.19 |
申请人 |
RALSTON PURINA CO. |
发明人 |
V. NGUYEN,THANH;J. WAGNER,THOMAS |
分类号 |
A23J3/16;(IPC1-7):23J3/00 |
主分类号 |
A23J3/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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