| 摘要 |
A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is a useful protein food in its own right or as a matrix for composite products. Viscous solutions of whey protein, with or without vegetable or other protein, thickener, and optionally containing additives including flavours and colouring, can be extruded and blanched in hot water and cut to form pieces resembling meat offals such as kidney. Granular and particulate solids such as cereals, nuts or animal products can be incorporated in a whey protein matrix to make novel food products. Such products may contain humectant material, such as sugars or polyhydric alcohols, to render them bacteriologically stable with moisture contents of 5-20% and AW 0.50-0.75. Whey protein matrices, coagulated a pH 6 to 9, can also be used in semi-moist formulations, for example with moisture contents of 20-45% and AW 0.75-0.85. Whey protein can also be used to improve the texture if meat-containing mixes, for example of sausage type, if coagulated by heating the mix at pH 6 to 9. Denatured meats or meat by-products do not interfere with the coagulation of the whey protein but fresh meats and meat by-products require the addition of up to 7?% sequestrant. The products of this invention are useful as protein foods for animals and also for human beings. |
