process for the preparation of a food with high protein content, method for manufacture of shaped bakwaren and produced bakwaren formed.

摘要

1314595 High protein foods NEO PROTEINS Inc 27 July 1970 [31 July 1969 25 Nov 1969] 36224/70 Heading A2B A high protein edible product is prepared by simmering a mixture of oil, salt, and a non-elastic protein material, for example an oil seed grain such as sesame or soybean, adding a mild acid and continuing heating to bring out the flavour characteristics, adding water and vegetables, such as potatoes, and boiling, adding additional water and non- elastic protein material, and continuing boiling, and adding a thickening agent, for example farina and continuing boiling to obtain an intermediate food product of high protein content of desired flavour, texture, and blending characteristics. This product may be combined, if desired after dehydration, with an elastic type vegetable protein, for example gluten or a vegetable gum, and if desired leavening to form a dough which may be baked to give for example a bread-like product. Other protein sources including milk solids may also be added.