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    • 3. 发明授权
    • Process for producing fibrous high-protein food
    • 生产纤维性高蛋白食品的方法
    • US4165392A
    • 1979-08-21
    • US760293
    • 1977-01-17
    • Syuji KawaiShuzo OhyabuTakeo AkiyaShunichiro HorioNaoki YagiKwang Y. KimTarushige Nakaji
    • Syuji KawaiShuzo OhyabuTakeo AkiyaShunichiro HorioNaoki YagiKwang Y. KimTarushige Nakaji
    • A23J3/00A23J3/10A23J3/28
    • A23J3/285Y10S426/802
    • A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.
    • 一种从牛奶,脱脂乳,酪蛋白等起始乳料制造肉模拟纤维状高蛋白食品的方法,其特征在于,包括以下步骤:(1)将起始乳料转化为纤维状 通过已知方法的组合,例如胶凝原始原料并向所得凝胶组合物施加应力; (2)在转化步骤之后或期间,将所得纤维组合物在含有0.5至25重量%的一种或多种特定酸性化合物的pH 0至5的酸性浴中预稳定10秒至5分钟; 然后(3)将得到的纤维组合物实际上稳定在含有至少一种选自钾盐,钠盐或钙盐的盐的pH为2.5至6.5的盐浴中,其量为0.3至6克当量/ L, 浴的总阳离子浓度,在90℃至130℃下进行20分钟至3小时。