Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1978-11-03
1981-05-05
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 18, 426 44, 426 46, 426 48, 426 52, 426574, 426656, 426802, 435 68, 435913, 435933, 435929, 435939, A23J 112, C12D 1306
Patent
active
042659159
ABSTRACT:
A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.
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Trevelyan, W. E., (1974), Tropical Science, 16, pp. 179-194.
Martinelli, Tempeh Fermentation : Package and Tray Fermentations, Food Technology, vol. 18, pp. 167-171, 1964.
Hesseltine et al., (1967), Developments in Industrial Microbiology, 8, Chapter 20, pp. 179-186.
Lawson Martial
MacLennan Mary E.
Golian Joseph M.
Hatcher Elizabeth A.
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