PROCESS FOR PREPARING FIBROUS PROTEIR MATERIAL

摘要

Fibrous protein product having fish muscle-like texture is prepd. by freezing after soaking 600 g of soybeans in water and grinding in 10 vols of boiling water. the slurry was boiled for 15 min and filtered and the filterate aws adjusted to pH 7.5, and mixed with 0.02% antioxidant. The mixt. was placed in a flat container in a layer 1-in. deep and frozen with dry ice and liq. N. The frozen material was stirred in 95% EtOH at -5 to -100C for 8 hrs. The stabilized protein was dewatered by pressing vertically to the direction of fiber orientation and dried to obtain a product.