PROCESS FOR PREPARING PIECES OF PROTEIN-MATERIAL WITH A MEAT-LIKE TEXTURE, AND FORMING PROTEIN-MATERIAL PRODUCED THROUGH THE USE OF THIS PROCESS.

摘要

1503420 Meat analogues MILES LABORATORIES Inc 26 Aug 1976 [15 Sept 1975] 35580/76 Heading A2B [Also in Division C3] A meat-like textured protein concentrate (i.e. containing at least 65% protein) is prepared by extracting water soluble constituents from a protein extrudate of density 80-150 gm/litre using an aqueous solvent at pH 5.5-6.0 at at least 65‹C. The extrudate may be in the form of pieces or chunks and the extraction may be carried out for at least 20 minutes either continuously using a solvent:solids ratio of at least 8:1 or batchwise using a ratio of at least 8:1 in a first stage and at least 15:1 in a second stage. The extrudate may be made by forming a dry mixture of 35-80% protein and 15-50% water soluble constituents, and 9-18% water and extruding at 100-165‹C and 100-300 psi into atmospheric conditions. The protein may be derived from oil seeds e.g. hexane defatted soya protein, microbial and yeast ferments or cereals. Flavourings, colourings, fats and binders e.g. egg albumin may be added, and hamburgers, sausages and meat loaves may be produced. The concentrate has a moisture content of 85-87%.