| 摘要 |
1367042 Simulated egg QUAKER OATS CO 23 Feb 1973 [15 March 1972] 9098/73 Heading A2B A simulated egg is prepared by forming a mixture of 1-35 wt % egg solids, 5-35 wt. % of sugars and/or sugar equivalents, being polyhydric and sugar alcohols, 5-30 wt. % gelatinised starch, 10-30 wt. % high protein binding agent, for example soya flour or protein, oilseed protein, casein and caseinates, albumin, whey, non-fat milk solids, and cereal proteins, with sufficient water to give a final moisture content of 20-40 wt %, the pH being adjusted to 4.5-6.9, and thereafter forming the mixture into the shape of a cooked egg, for example as small subdivided strands or as a round disc. 1-7 wt. % of an edible fat or oil may be present. The figure shows a suitable apparatus for forming the product of the invention, wherein a yellow coloured portion of the mixture and a white-coloured portion of the mixture all simultaneously extend via 13 and 15 onto conveyor 11, portions of extrudate being severed by wire cutter 17. |
