| 摘要 |
New food preparations comprise a single cell protein (SCP) contg. material incorporated with flour-based products (batters, breadings and meat fillers). The SCP contg. material is derived from unicellular microorganisms grown aerobically in a Fermentation broth, and may be dried yeast, opt. satd. with vegetable oil. The amt. of yeast used may be 3-10 (esp. 3-7) wt. % of amt. of flour-based product. Pref. the yeast is Candida utilis, Saccharomyces carlsbergensis, Saccharomyces cerevisiae or Saccharomyces Fragilis. The physical, organolepitcal and functional properties of flour-based products are improved. Specifically the yeast material (1) clarifies the flavour of the flour, enabling the product flavour to come through, (2) adds structure and resilience to breading and fillers, so that they withstand moist heat and freeze-thaw cycles, and (3) applied direct to a food before battering, increases the adhesion of batter to fried products. |
