| 摘要 |
1498395 Meat analogue GENERAL FOODS CORP 4 Aug 1976 [6 Aug 1975] 32525/76 Heading A2B A meat analogue is prepared by forming strips of coagulated protein dough by compressing, elongating and heating the aqueous dough and then releasing the compression so that the expansion is less than 20% by volume, soaking the strips in an egg albumenbased binder, assembling the strips with fibres aligned and with substantial absence of voids, and heat-setting the binder. The fibres may be formed in a screw extruder in which a compression chamber is formed between a heated wall and the screw, and which provides a volume reduction of 2-10 times from feed to discharge. The wall may be at 250‹F or above. The pressure drop on release of compression is preferably such as to limit puffing in the product to 5% volume increase or less. The strips are preferably 0.25 inch thick or less and may be mechanically fibrillated by rolling, which also reduces the thickness if necessary. The strips may be dehydrated to 6% H 2 O content or less if they are to be stored, but in any case are preferably hydrated to about 65% F 2 O by soaking in hot water before further processing. The hot water and binder baths may contain various additives, as may the initial dough. The strips may be soaked in binder for 1-3 hours and then assembled and moulded to shape using only such pressure as is necessary to prevent void formation. The binder may be set by oven or microwave heating. The protein dough may initially contain 20-65% H 2 O. Suitable proteins sources are soy bean meal, peanut meal, cotton seed, oil-extraction vegetable by-products, animal and fish meat, soy isolate, wheat gluten, albumen, dry milk powder, whey, wheat flour, poultry paste, and defatted soy flour. The exemplified dough comprises wheat gluten, ground soy grits. wheat flour, ammonium carbonate and salt. |
