| 摘要 |
<p>1467259 Artificial meat MARS Ltd 16 May 1974 [24 May 1973] 24870/73 Heading A2B Artificial meat comprises a plurality of bundles of proteinaceous fibres, the bundles being bound together by an edible binder, the fibres being mechanically treated so that they are entwined with other fibres in the same bundle. The fibres may be spun soya protein, and may be entwined by means of turbulence created by air or water, rubbing between rollers, twisting, or crimping. The binder may be a heat coagulable protein e.g. wheat gluten or egg albumen, and may be applied to the fibres or bundles in the form of an emulsion which also contains e.g. creamed liver, yeast hydrolysate, salt, flavouring, monosodium glutamate, homogenised blood with sodium nitrite soution, and arachis oil. The bundles are then assembled together and bound by heat treatment e.g. at 380‹F for 25 minutes.</p> |
