| 摘要 |
1418778 Artificial meat PROCTER & GAMBLE CO 27 April 1973 [28 April 1972] 20100/73 Heading A2B Artificial meat is made by forming a dry mix of proteins and/or starches and/or gums, adding water to form a dough, forming the dough into a creped sheet and stabilising by heating at 155 to 300‹F, heat coagulable protein being included before stabilising. The dry mix may contain 30-100% protein and the dough may contain 10-90% water. A fatty composition, e.g. animal, vegetable or fish oil, may be added to the creped sheet before stabilisation in the ratio 1:0.1 to 1:4 dry solids: fat. An edible binder e.g. gum, starch or gelatin may be coated on to the dough in the amount 10-90% by wt. of water. The creped sheet may be cut into individual fibres. The protein may be derived from soybean, safflower seed, corn, peanuts, wheat, peas, sunflower seed, cotton seed, coconut, rape seed, sesame seed, leaf protein, single cell protein e.g. yeast, milk, poultry, meat, fish or egg albumin. Starches may be derived from cereal or other vegetables, e.g. corn, wheat, waxy maize, rice, oat, barley, cassava, tapioca or potato. Gums may be arabic, tragacanth, karaya, larch ghatti, locust bean, guar, psyllium seed, quince seed, agar, algin, carrogeenan, furcellaran, pectin, alginates, cellulose derivatives or dextran. When the initial dry mix contains no protein the edible binder contains 10-90% protein e.g. egg white or egg yolk solids or soy protein. Creping may be performed using a doctor blade set at 80-140‹. |
