| 摘要 |
1312886 Meat analog products GENERAL FOODS CORP 17 Aug 1971 [20 Aug 1970 29 Dec 1970 (2) 11 Feb 1971] 38644/71 Heading A2B A meat analog is prepared by blending a vegetable protein source with water and fat or oil to form a gel precursor and heating the mixture to gel it, the nature of the fat or oil, manner of addition or gelation conditions being such that discrete units of fat or oil are provided in the final product. The vegetable protein source may be soy, peanuts, cotton seed and peas. A sausage-type product may be formed. A gel precursor such as albumin, casein, whey or mixtures thereof may be added to the protein. Non-rendered fat, e.g. suet may be used in the preparation. The oil or fat may be frozen and ground to discrete particles prior to addition to the vegetable protein. Further the fat may be at least partially coated with a polymeric carbohydrate gel, e.g. algin or pectin. The examples illustrate the preparation of frankfurter-type analogs from soy isolate, a wheat gluten/soy grits/flour mixture and one or more of beef suet, soybean oil, and vegetable oil. |
