| 摘要 |
1483339 Protein food product MARS Ltd 3 Oct 1974 [18 Oct 1973] 48664/73 Heading A2B A solid proteinaceous food product is made by fermenting and autolysing a proteinaceous material until an acid pH is developed, incorporating a gellable or coagulable binder, and a humectant gelling or coagulating said binder to form a cohesive product. The acid produced in the fermentation is sufficient to impart microbiological stability to the product which may also include carbohydrate, antimycotic, and viable acid-producing micro-organisms. The binder is preferably a heat coagulable protein or a gelled hydrophilic coloid and a preferred composition is 25-60% protein material, 3-25% binder, 15-55% carbohydrate, 2-10% humectant and 0.1-0.6% antimycotic. The final product has a preferred pH of 4.0-5.5 and an Aw of 0.85-1.0. |
