| 摘要 |
1,231,652. Aerating protein. A. E. STALEY MFG. CO. 7 May, 1968 [25 Jan., 1968], No. 21591/68 Heading A2B. [Also in Division C3] A process of preparing aerating proteins comprises chemically hydrolysing oil-free vegetable protein to give a first hydrolysed protein having a predetermined degradation as defined, and then further hydrolysing said first hydrolysed protein with pepsin to obtain a second hydrolysed protein which in the presence of water and sugar whips at a rapid rate to produce aerated products of low density. The degree of degradation is such that the viscosity of a 10% by weight solution in water at tH 9.5 and 48‹C. is from 5 to 100 cps. The starting material may be soya protein, cotton seed protein, peanut protein or sesame protein, the initial hydrolysis may be by sulphuric, hydrochloric or phosphoric acid or by alkali. The product may be used in sponge or other cake mixes, chiffon pie mixes or icing mixes. |
