Meat analog binder composition and use thereof in making shaped protein food products
申请人:THE PROCTER & GAMBLE COMPANY
公开号:EP0031622A1
公开(公告)日:1981-07-08
Treatment of soy protein with a cation exchange resin greatly enhances the aqueous solubility of the protein without altering the native distribution of protein molecular weights. The resulting protein, in solutions of at least 20% by weight, provides a high quality, soy protein-based meat analog binder which binds at relatively low temperatures, generally above about 55°C but less than 80°C. The binder can be incorporated in shaped, textured protein food products, formed by coating or mixing particulate textured protein material with the binder, shaping the coated particulate material into a unitary shaped product, and heating the shaped product to heat set the binder.
用阳离子交换树脂处理大豆蛋白可大大提高蛋白质的水溶性,而不会改变蛋白质分子量的原生分布。这样得到的蛋白质在溶液中的重量比例至少为 20%,可提供一种以大豆蛋白为基础的高质量肉类模拟粘合剂,这种粘合剂可在相对较低的温度下粘合,一般高于约 55°C 但低于 80°C。这种粘合剂可以加入到成型的质地蛋白质食品中,形成的方法是用粘合剂涂覆或混合颗粒质地蛋白质材料,将涂覆的颗粒材料成型为一个整体的成型产品,然后加热成型产品使粘合剂热固。