Colouring textured protein brown - by extruding vegetable protein dough with sugars or sugar phosphate esters

摘要

A small amount of a (phosphate ester of a) 5C sugar is added to the protein-contg. mixt. fed to the extruder in which the protein material is cooked and textured. If desired, known colouring agents may also be added to the system, and basic amino acids e.g. lysine may be incorporated to intensify to brown colour produced to compensate for loss of lysine due to reaction with the sugar. Pref. sugar is e.g. xylose. Process is useful for imparting deep brown colour to textured vegetable (soya) protein materials, by cheap and harmless process, while colour does not leach out in water as with some known dyes, nor impart any perceptible flavour or aroma to the products.