Soye “meat” synthetic food: originally from the seventies (continued)
You can be sure of the quality of sausages and sausages that the Klinsky meat processing plant produces. Large wholesalers, the acquisition of such a popular product should be of interest.
The smell appears as a result of heat treatment. Raw high molecular weight food has neither taste nor smell: everyone can check it with the example of the meat washed to the colorlessness of meat, cool egg white, starch, flour. Only as a result of baked, frying, etc. D. Appetizing smells appear. Less commonly, it is accompanied by a food product from the very beginning, for example, in fruit. Smells with modern technology are examined by gas -watering chromatography and in each meal are due to many dozens of various volatile compounds. Fortunately, it is possible to choose a few substances that determine the smell from this variety and enter them with food. Of course, traditional fragments of food should be used – garlic, onion, bay leaf, pepper, etc. D. It is interesting that these and other smells can be sealing, so to speak, in microporous, soluble powders in hot water like dextrins, in which these smells are stored, apparently, unlimited time. Powder – a mixture of amino acids of hydrolyzate of yeast, flavor intensifiers, salts and sealed smell of bay leaf is poured into boiling water, and a nutritious, delicious broth is ready. Broth is an example. A much more difficult task is to structure food. The mechanical structure largely determines the taste. The fibrous structure of the meat, the delicate-fibrous structure of the fish, the film covered with the film, the half-life balls of caviar-if you do not recreate all these and a number of other structures, there will be no synthetic food. Moreover, you can create dishes that have the species and a certain structure, for example, rice grain or slices of potatoes, but differ as high as in meat, the content of full -fledged protein. This task is in the process of resolving. The first, sometimes not quite successful, experimental samples of synthetic food have already been obtained. They cannot yet be judged strictly. These samples prove that with further work it will be possible to achieve a complete imitation of familiar foods and follow the path of creating new. Of course, it would be easier to start with homeless products – pastes. sausage, but I wanted to make sure if a more difficult task is to be solved. Now we can confidently say that it is permitted. Ahead of the huge work of not only chemists, but also physiologists, and doctors and foods.
