초록 ▼

Fibrous particles resembling torn flakes of meat are prepared by mixing, kneading and beating an aqueous solution of soluble alginate and protein and/or starch with aqueous polyvalent cation gelling agent solution. The fibrous particles are typically mixed with meat paste and then shaped and cooked

Fibrous particles resembling torn flakes of meat are prepared by mixing, kneading and beating an aqueous solution of soluble alginate and protein and/or starch with aqueous polyvalent cation gelling agent solution. The fibrous particles are typically mixed with meat paste and then shaped and cooked to produce a meat analog product having predetermined shape.

대표청구항 ▼

A process for preparing edible fibrous particles simulating the torn flakes of meat comprising the steps of: (a) preparing an aqueous solution of soluble alginate and a substance selected from the group consisting of protein and starch and mixtures thereof said aqueous solution comprising 0.5 to 5 w

A process for preparing edible fibrous particles simulating the torn flakes of meat comprising the steps of: (a) preparing an aqueous solution of soluble alginate and a substance selected from the group consisting of protein and starch and mixtures thereof said aqueous solution comprising 0.5 to 5 weight percent of soluble alginate, and 1 to 20 weight percent of at least one of starch and protein, said soluble alginate selected from the group consisting of sodium alginate, potassium alginate and ammonium alginate, (b) mixing, kneading and beating said aqueous solution together with a subsequently added aqueous gelling solution, at room temperature thereby to form fibrous particles, and further mixing said particles then, (c) separating the fibrous particles from the resulting solution and removing excess water therefrom by compression, and (d) cooking the fibrous particles at between 70°and 100°C. for between 20 to 60 minutes to heat set same, (e) said particles having the shape of an entangled mass of torn threads each being between 10 to 50 mm in length and 1 to 5 mm in diameter, (f) said aqueous solution of soluble alginate and at least one of protein and starch, and said aqueous gelling solution, being employed in volume ratio to each other of about 1:05 to 1:2.