| 摘要 |
1367190 Proteinaceous foods H A HOFFMAN 4 Sept 1972 [17 Jan 1972] 40990/72 Heading A2B Artificial meat is made by leaching chunks of compacted fused vegetable material in water to dissolve soluble constituents and hydrate the chunks, and the chunks are dried prior to rehydration. Compaction is carried out for 1 to 5 minutes at at least 1800 p.s.i., preferably 2000 to 5000 p.s.i., at water boiling temperature. The initial shunks contain 7 to 9% of water, and the final dried chunks 6 to 8%. The vegetable protein material has a nitrogen solubility index of 30 to 70, and is obtained from soya bean, peanuts, lentils, mung bean, rape, cotton or sesame seed, alfalfa, or millet. The leaching is carried out for 1“ to 1¥ hours with water at at least 150‹F, preferably 190 to 212‹F, at atmospheric pressure and with a pH of 5 to 10. The chunks may be washed in water at 130 to 212‹F and the drying carried out with hot air. The chunks may be coated or impregnated with oleaginous material after drying. The size of the chunks may be 1/4 to 1 inch. The dried chunks can before or after rehydration be mixed with ground meat, rice, corn meal, other proteins, flavour enhancers, and other ingredients. The dried product may be packaged in multiwall bags or fibre drums, and the rehydrated product may be canned or frozen. |
