Ready-to-eat breakfast cereals - contg partly-hydrolysed soya protein and proteolytic enzyme

摘要

Title cereals contg. =20% of hydrolysed soya protein are obtd. by reaction with water in the presence of 25-2500ppm of a proteolytic enzyme at 27-71 degrees C pref. 49-55 degrees C for 1-120 min. The partly-hydrolysed protein is then extruded as a sausage, cut into pellets, swollen and converted to flakes. The enzyme is pref. pepaine, bromeline ficine, Alcalase, Maxatase, thermoase or pronase. Other cereals such as wheat, maize, oats and rice may be included. Cereal obtd. is savoury, highly nutritive, and is free from disagreeable soya taste.