公开(公告)号：US3891778A

公开(公告)日：1975-06-24

申请号：US9083970

申请日：1970-11-18

申请人： RALSTON PURINA CO

发明人： BOYER ROBERT ALLAN

IPC分类号： A23C20/00 ,  A23C20/02 ,  A23J3/00

CPC分类号： A23C20/005 ,  A23C20/025

摘要： This invention relates to novel protein food products specifically spreadable protein food products and methods of producing these products from a vegetable proteinaceous material. The food products which may be produced may be of a smooth, spreadable texture resembling a process-type cheese spread as well as other dairy products which are spreadable in nature such as for example, a butter or margarine. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth, spreadable texture may be imparted to the food product and make it closely resemble a natural dairy spread.

摘要翻译： 本发明涉及新型蛋白质食品专用可铺展蛋白质食品以及从植物蛋白质材料生产这些产品的方法。 可以生产的食品可以是类似于加工型奶酪散布的光滑，可铺展的质地以及可自然扩散的其它乳制品，例如黄油或人造黄油。 用植物蛋白质材料作为主要成分制造这些食品的方法通常包括将植物蛋白质材料的含水浆液酸化以产生蛋白质材料的潮湿粘稠的凝乳，然后与各种调味剂结合治疗凝乳， 诸如脂肪，盐和淀粉的成分，包括热定型，以便将高度期望的，光滑的，可铺展的质地赋予食品并使其与天然乳品传播密切相似。

公开(公告)号：US3891777A

公开(公告)日：1975-06-24

申请号：US13830471

申请日：1971-04-28

申请人： RALSTON PURINA CO

发明人： BOYER ROBERT ALLAN

IPC分类号： A23C20/00 ,  A23C20/02 ,  A23J3/00

CPC分类号： A23C20/025 ,  A23C20/005

摘要： This invention relates to novel protein food products specifically sliceable protein food products resembling process cheese and methods of producing these products from a vegetable proteinaceous material. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth texture may be imparted to the food product and make it closely resemble a natural process cheese.

摘要翻译： 本发明涉及类似于加工干酪的特异性切片蛋白质食品的新型蛋白质食品和从植物蛋白质材料生产这些产品的方法。 用植物蛋白质材料作为主要成分制造这些食品的方法通常包括将植物蛋白质材料的含水浆液酸化以产生蛋白质材料的潮湿粘稠的凝乳，然后与各种调味剂结合治疗凝乳， 成分如脂肪，盐和淀粉，包括热定型，以便可以赋予食品高度期望的，光滑的质感并使其与天然加工干酪非常相似。