CA1075968A - Texturizing legume flours - Google Patents
Texturizing legume floursInfo
- Publication number
- CA1075968A CA1075968A CA298,010A CA298010A CA1075968A CA 1075968 A CA1075968 A CA 1075968A CA 298010 A CA298010 A CA 298010A CA 1075968 A CA1075968 A CA 1075968A
- Authority
- CA
- Canada
- Prior art keywords
- flour
- legume
- slurry
- texturizing
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A B S T R A C T
A method of texturizing a flour having a substantial legume content comprising the steps of forming a flour into a pumpable aqueous slurry; said slurry being pumpable at pres-sures of less than 200 pounds per square inch; generating a source of steam; passing the slurry and steam through a cooker wherein they become intimately mixed and the flour becomes heated to at least 115°C to texturize the slurry; and collect-ing and cooling the slurry after passage through the cooker;
the aqueous slurry having at least 20% protein (% nitrogen x 6.25).
A method of texturizing a flour having a substantial legume content comprising the steps of forming a flour into a pumpable aqueous slurry; said slurry being pumpable at pres-sures of less than 200 pounds per square inch; generating a source of steam; passing the slurry and steam through a cooker wherein they become intimately mixed and the flour becomes heated to at least 115°C to texturize the slurry; and collect-ing and cooling the slurry after passage through the cooker;
the aqueous slurry having at least 20% protein (% nitrogen x 6.25).
Description
1075~8 - This invention relates to a method of texturizing legume flours.
Legumes are widely used for human food and include the following species: peas (Pisum Sativum, P. arvense), beans (Phaseolus spp.) faba beans (Vicia faba), vetch (Vicia sativa) lupines (Lupinus spp.), lentils (Lens esculenta), chick peas (Cicer arietinum), cow peas (Vigna sinensis) and pigeon peas (Cajanus spp.). Legume flours are prepared by grinding the dried seeds which are called pulses. The major food components of legume flours are starch and vegetable protein. Protein con-tents of the dried seeds are normally in the range 20 to 30%.
Procedures have been developed to raise the protein content of legume flours and, for example, yellow smooth seeded pea flours and faba bean flours with 60% protein contents have been pre-pared. To achieve such large protein shifts the legume flour can be finely ground and air classified to remove a percentage of the starches and increase protein content; or the proteins may be preferentially solubilized and the starches removed by filtration or centrifugation to increase protein content.
High protein legume flours are excellent sources of vegetable protein. Potential food applications include meat fillers and extenders, high protein snack foods, pasta, bakery and breakfast cereal products, non-dairy beverages and infant weaning foods. Because legume proteins are good sources of the amino acid lysine which is the limiting amino acid in cereals such as wheat and corn, blends of legume and cereal proteins have P.E.R. 5Protein Efficiency Ratio) values much higher than the P.E.R. values for cereal proteins alone. By using legume flours, alone or in combination with conventional -~ 1075968 cereal flours and proteins, foods containing good to excellent sources of high quality dietary protein can be prepared.
While legumes are an excellent source of protein they have not been extensively used as constituents in other food systems extensively because they compete commercially with soy protein and they are known to be more difficult to extrude in food making processes. They tend to stick and clump. This in~
vention relates to a very s~mple process for texturizing legume flours that have a high pro~ein content so that they can be used in food systems without sticking or clumping. The inven-tion will open up vast new practical applications for high protein pea flour that were not previously available because of the difficulty with sticking and clumping. This invention re-lates to a very simple process for texturizing high protein legume flours that avoids this difficulty with these flours.
It is an object of this invention to provide a simple inexpensive method for texturizing legume flours that does not require the use of complex extrusion equipment.
With this and other objects in view, a method of textur-izing a flour having a substantial starch containing legume con-tent comprises the steps of forming the flour with a substantial starch containing content into a pumpable aqueous slurry; said slurry being pumpable at pressures of less than 200 pounds per square inch; generating a source of steam; separately passing the slurry and steam through a mixing jet and then into a cooker wherein said slurry and steam become intimately mixed and the flour becomes heated to at least 115C to form the flour into a textured gel; and collecting and cooling the textured gel;
; the aqueous slurry having at least 20% protein.
L~ . - 2-. . .
)75968 In this inv~ntion the legume flour that is to be texturized is formed into a slurry and admixed with steam whereby it becomes heated to texturize it. The process is con-veniently carried out in a conventional jet cooker of the type that is commonly used in food processing industries for steril-ization processes and for pregelatinizing starches. The cooker comprises two feed pipes, one for the aqueous slurry and the other for steam; a mixing jet where the two feed streams are brought together; a cooking chamber where the steam disburses intimately in contact with and heats the aqueous slurry; and an exit tube for conducting the heated slurry from the cooker , chamber. The process is a continuous one and adjustments of feed rates and steam pressures are made to achieve the desired results which is usually determined by the cooking temperature in the cooking chamber. The cooking temperature will, of course, depend upon the rate of feed of slurry through the cooker, the pressure of the steam that is added to the slurry and the thermal-insulation qualities of the cooker. In a cooker used with conventional steam pressures of 80 to 120 pounds per square inch, slurry feed pressures into the mixing jet valve are at least as great as steam pressures and may ; well be as high as 200 pounds per square inch to achieve the ; range of cooking temperatures (115C to 185C) which are preferable for this invention. The aqueous slurry under these conditions is in the cooker for about between 1 to 20 seconds.
Feed pressures and cooker throughput times, however, are not critical. They are matters of adjustment within the scope of the invention.
~75968 .
This invention has been practiced with a jet cooker having 1/2 inch inside diameter stainless steel feedlines and exit control valves and a Schutte-Koerting (Trade Mark) mixing jet valve. The cooking chamber was nine feet long and the aqueous slurries were mixed and pumped from a stainless steel container with a Moyno (Trade Mark) pump. In the case of the results that are contained in the chart which follows slurry feed pressures of 100 to 200 p.s.i. were used and steam pressures of about 100 p.~.i. were used. Steam and slurry feed rates were varied to achieve the cooking temperature range of from 116C to 163C. Following are particulars of specific runs of slurry made from a flour particulars of which are given in each case and the texturizing effect achieved in each case.
TABLE I
COOR RELATIVE COOKED
EXP TEMP SLURRY CONCENTRATION CONSISTENCY OF
NO. (C) MATERIAL % SOLIDS % PROTEIN GELS (90C) 1 160 60~ pea protein 43 26 textured
Legumes are widely used for human food and include the following species: peas (Pisum Sativum, P. arvense), beans (Phaseolus spp.) faba beans (Vicia faba), vetch (Vicia sativa) lupines (Lupinus spp.), lentils (Lens esculenta), chick peas (Cicer arietinum), cow peas (Vigna sinensis) and pigeon peas (Cajanus spp.). Legume flours are prepared by grinding the dried seeds which are called pulses. The major food components of legume flours are starch and vegetable protein. Protein con-tents of the dried seeds are normally in the range 20 to 30%.
Procedures have been developed to raise the protein content of legume flours and, for example, yellow smooth seeded pea flours and faba bean flours with 60% protein contents have been pre-pared. To achieve such large protein shifts the legume flour can be finely ground and air classified to remove a percentage of the starches and increase protein content; or the proteins may be preferentially solubilized and the starches removed by filtration or centrifugation to increase protein content.
High protein legume flours are excellent sources of vegetable protein. Potential food applications include meat fillers and extenders, high protein snack foods, pasta, bakery and breakfast cereal products, non-dairy beverages and infant weaning foods. Because legume proteins are good sources of the amino acid lysine which is the limiting amino acid in cereals such as wheat and corn, blends of legume and cereal proteins have P.E.R. 5Protein Efficiency Ratio) values much higher than the P.E.R. values for cereal proteins alone. By using legume flours, alone or in combination with conventional -~ 1075968 cereal flours and proteins, foods containing good to excellent sources of high quality dietary protein can be prepared.
While legumes are an excellent source of protein they have not been extensively used as constituents in other food systems extensively because they compete commercially with soy protein and they are known to be more difficult to extrude in food making processes. They tend to stick and clump. This in~
vention relates to a very s~mple process for texturizing legume flours that have a high pro~ein content so that they can be used in food systems without sticking or clumping. The inven-tion will open up vast new practical applications for high protein pea flour that were not previously available because of the difficulty with sticking and clumping. This invention re-lates to a very simple process for texturizing high protein legume flours that avoids this difficulty with these flours.
It is an object of this invention to provide a simple inexpensive method for texturizing legume flours that does not require the use of complex extrusion equipment.
With this and other objects in view, a method of textur-izing a flour having a substantial starch containing legume con-tent comprises the steps of forming the flour with a substantial starch containing content into a pumpable aqueous slurry; said slurry being pumpable at pressures of less than 200 pounds per square inch; generating a source of steam; separately passing the slurry and steam through a mixing jet and then into a cooker wherein said slurry and steam become intimately mixed and the flour becomes heated to at least 115C to form the flour into a textured gel; and collecting and cooling the textured gel;
; the aqueous slurry having at least 20% protein.
L~ . - 2-. . .
)75968 In this inv~ntion the legume flour that is to be texturized is formed into a slurry and admixed with steam whereby it becomes heated to texturize it. The process is con-veniently carried out in a conventional jet cooker of the type that is commonly used in food processing industries for steril-ization processes and for pregelatinizing starches. The cooker comprises two feed pipes, one for the aqueous slurry and the other for steam; a mixing jet where the two feed streams are brought together; a cooking chamber where the steam disburses intimately in contact with and heats the aqueous slurry; and an exit tube for conducting the heated slurry from the cooker , chamber. The process is a continuous one and adjustments of feed rates and steam pressures are made to achieve the desired results which is usually determined by the cooking temperature in the cooking chamber. The cooking temperature will, of course, depend upon the rate of feed of slurry through the cooker, the pressure of the steam that is added to the slurry and the thermal-insulation qualities of the cooker. In a cooker used with conventional steam pressures of 80 to 120 pounds per square inch, slurry feed pressures into the mixing jet valve are at least as great as steam pressures and may ; well be as high as 200 pounds per square inch to achieve the ; range of cooking temperatures (115C to 185C) which are preferable for this invention. The aqueous slurry under these conditions is in the cooker for about between 1 to 20 seconds.
Feed pressures and cooker throughput times, however, are not critical. They are matters of adjustment within the scope of the invention.
~75968 .
This invention has been practiced with a jet cooker having 1/2 inch inside diameter stainless steel feedlines and exit control valves and a Schutte-Koerting (Trade Mark) mixing jet valve. The cooking chamber was nine feet long and the aqueous slurries were mixed and pumped from a stainless steel container with a Moyno (Trade Mark) pump. In the case of the results that are contained in the chart which follows slurry feed pressures of 100 to 200 p.s.i. were used and steam pressures of about 100 p.~.i. were used. Steam and slurry feed rates were varied to achieve the cooking temperature range of from 116C to 163C. Following are particulars of specific runs of slurry made from a flour particulars of which are given in each case and the texturizing effect achieved in each case.
TABLE I
COOR RELATIVE COOKED
EXP TEMP SLURRY CONCENTRATION CONSISTENCY OF
NO. (C) MATERIAL % SOLIDS % PROTEIN GELS (90C) 1 160 60~ pea protein 43 26 textured
2 160 60% pea protein 37 22 textured
3 160 60% pea protein 30 18 semi-textured
4 143 60~ pea protein 37 22 textured 150 50~ pea protein 40 20 textured 6 143 50% pea protein 30 15 soft 7 116 50% pea protein 30 15 soft 8 150 45~ pea protein 42 19 semi-textured 9 150 35% pea protein 42 15 soft 150 22% pea protein 42 9 very soft 11 138 61% faba bean 42 26 textured protein t ~075968 . --12 160 70% soy concen- 17 12 very soft trate 13 143 50% soy flour 26 13 soft 14 150 60% pea protein: 42 21 textured wheat flour 4-1 150 60% pea protein: 37 22 textured soy flour 4:1 16 150 60~ pea protein: 42 27 textured gluten 4:1 In each of the above examples steam was flashed off from the product as it was emitted from the exit tube of the cooker and the temperature of the product dropped to about 90C. The cooked slurries were collected in bucket containers.
All of the cooked slurr.ies formed rigid gels upon cooling to about 2C. However, the gels that are described as soft or very soft at 90C settled and completely merged taking the shape of the collecting container to form homogenious pudding like gels. In contrast the gels described as textured gels had fibrous structure and nonhomogenious shapes which was not predetermined by the shape of the collecting container. In each case the assessment of texture was based upon the cooked consistency of the slurries just after they had left the exit tube of the jet cooker.
Soy flour and the soy concentrate (which is not a legume), could not be formed into a pumpable slurry with a protein concentration as high as 20% at pressures below 200 p.s.i. At lower protein concentrations pumpable slurries were achieved but the consistancy of the cooked soy concentrate and soy flour slurry were very soft and soft respectively ~Tests 12 and 13). The process cannot be used to texturize .' .
. .
' ' ' ' ~ . ' :
-- " 1075968 pure soy flour. A soy flour, unlike legume flours, contains ~ very little starch and this is a factor in determination of ; the viscosity of its slurry that make it difficult to pump at the operating pressures of this invention.
The foregoing and other tests results have shown that texturizing of a legume flour can be achieved ~y forming it into a pumpable slurry and passing it through a jet cooker with steam to cook it provided that the percent protein of the slurry is at least 20%. It has additionally been found by other testing that sufficient cooking to achieve texturizing of such a mixture is achieved with cooking temperatures as low as 115C.
- A consideration of the results i~ relation to tex-turizing of pea and faba bean protein flours shows that pro-tein content rather than solids content of the slurry is of importance to the development of a textured gel. Increasing the protein content of the slurry gradually raised the gel ` strength until at the 20% protein level the gels had sub-stantial texture upon leaving the exit tube of the jet cooker.
The tests also show that aqueous slurries prepared from blends of a legume such as pea flour containing up to 60%
~rotein and other flours or protein ingredients ~wheat flour, soy flour, wheat gluten, Experiments 14, 15 and 16) which con-tained at least a total of 2~% protein were also textured by jet cooking. Thus, if there is in the slurry ingredients a substantial legume flour content and a percent protein content of at least 20% and the slurry is pumpable texturizing in ac-' ~ 1075968 cordance with this invention will result.
While the tests relate only to pea and faba bean legumes, the characteristics of all legumes insofar as they are thought to be critical to thic invention are the same and they would all be textured by the process of this invention.
The characteristic of the legume that is thought to be impor-tant is its starch and its protein content. These things permit the formation of a slurry that is pumpable and that has a protein conten~ of at least 20% for use in the process.
As indicated legumes can be added to other protenatious mat-erials which of themselves would not be texturizable with this invention. For example, soy bean flour cannot be formed into a pumpable slurry with a 20% protein content at pressures of less than 200 p.s.i. and cannot, therefore, by itself be texturized in accordance with this invention. However, a mixture of a legume flour and a soy bean flour can be formed into a pumpable slurry that has at least a 20% protein content and that can be texturized in accordance with this invention.
It should also be noted that the degree of fibrous ; 20 structure to the textured gels was correlated with the protein content of the feed slurry. For example, the textured gels - from Experiments 1, 11 and 16 became progressively more tex-tured.
The textured gels were cooled, oven dried and crumb-led into small pieces.
After drying and crumbling they were evaluated for stability in water under boiling conditions (100C) and retort conditions (116C). The dried textured gels of this invention 1(~759~8 , had stabilities comparable to the stabilities of a soy protein product prepared by the conventional method of extrusion.
Those output gels from the jet cooker described as soft and semi-textured were also dried in an oven but after drying they were not brittle enough to crumhle. While they could not be crumbled they were sliced and they were sheeted through rollers. When subjected to the stability tests in water under boiling and retort conditions they were less stable than the textured legume flour product and less stable than the textured soy product texturized in the conventional manner ; by pressure extrusion.
Textured vegetable protein products including those prepared according to this invention do tend to soften under retort conditions. It was found that retort stabilities of the dried textured gels prepared according to this invention could be improved by dehydrating the gel with alcohol prior to dry-ing. Dehydration in this way was applied to samples from Experiments 1, 2 and 3. In each case the pretreatment im-proved the retort stability.
; 20 It was also found that retort stability could be improved by adding calcium ions to the slurry (1% calcium chloride by weight of solids) into the slurry. This was tried in the cases of several of the slurries and it was found that it did not effect the consistancy of the textured gel obtained from the jet cooker but that it did improve the retort stability of the dried gel.
The dried ground gels were evaluated as meat exten-ders in beef patties and found to be satisfactory. Meat pat-ties, for example, were extended 30% with the dried gels ., 1~37S968 rehydrated with two parts of water, i.e. 70 parts meat, 10 parts dried gel and 20 parts water. The patties were frozen and then cooked by,-frying. The patties containing the dried textured gels had excellent juiciness, firmness and chewiness characteristics.
The dried soft gels were also used as meat extenders and it was found that meat patties extended with these soft not completely textured gels were softer and less chewy.
Dried crumbled textured gels made in accordance with the invention were also used in fresh pork sausage and in wieners at the 30% meat extension level and a 1 to 2 water rehydration level. In both applications the extended products had gobd texture and flavour.
The textured product of this invention has many uses and the foregoing are only by way of example to illustrate its efficiency and suitability. Textured legume products do have advantages over textured soy products as additives to other food products because they do not suffer from an objec-tionable flavour as some other products do (soy for example) and because of their glass-like structure they impart more juiciness to an extended meat product than some textured products (soy products).
It is also significant in the use of the invention as a meat extender that it is not necessary to dry the tex-tured gels. A textured gel from experiments such as experi-ment No. 1 was frozen and then used as a meat extender in patties after partial thawing. Additional moisture was added to give 33~ solids concentration in the hydrated extender.
107596~1 Cooked patties made from such a textured product had excellent juiciness, firmness, chewiness and flavour characteristics comparable to those obtained in the extended patties contain-ing the dried textured gel. Thus, frozen storage of the tex-tured gel as it is emitted from the cooker is an alternative to drying.
Embodiments of the invention other than the one il-lustrated will be apparent to those skilled in the art.
.. i
All of the cooked slurr.ies formed rigid gels upon cooling to about 2C. However, the gels that are described as soft or very soft at 90C settled and completely merged taking the shape of the collecting container to form homogenious pudding like gels. In contrast the gels described as textured gels had fibrous structure and nonhomogenious shapes which was not predetermined by the shape of the collecting container. In each case the assessment of texture was based upon the cooked consistency of the slurries just after they had left the exit tube of the jet cooker.
Soy flour and the soy concentrate (which is not a legume), could not be formed into a pumpable slurry with a protein concentration as high as 20% at pressures below 200 p.s.i. At lower protein concentrations pumpable slurries were achieved but the consistancy of the cooked soy concentrate and soy flour slurry were very soft and soft respectively ~Tests 12 and 13). The process cannot be used to texturize .' .
. .
' ' ' ' ~ . ' :
-- " 1075968 pure soy flour. A soy flour, unlike legume flours, contains ~ very little starch and this is a factor in determination of ; the viscosity of its slurry that make it difficult to pump at the operating pressures of this invention.
The foregoing and other tests results have shown that texturizing of a legume flour can be achieved ~y forming it into a pumpable slurry and passing it through a jet cooker with steam to cook it provided that the percent protein of the slurry is at least 20%. It has additionally been found by other testing that sufficient cooking to achieve texturizing of such a mixture is achieved with cooking temperatures as low as 115C.
- A consideration of the results i~ relation to tex-turizing of pea and faba bean protein flours shows that pro-tein content rather than solids content of the slurry is of importance to the development of a textured gel. Increasing the protein content of the slurry gradually raised the gel ` strength until at the 20% protein level the gels had sub-stantial texture upon leaving the exit tube of the jet cooker.
The tests also show that aqueous slurries prepared from blends of a legume such as pea flour containing up to 60%
~rotein and other flours or protein ingredients ~wheat flour, soy flour, wheat gluten, Experiments 14, 15 and 16) which con-tained at least a total of 2~% protein were also textured by jet cooking. Thus, if there is in the slurry ingredients a substantial legume flour content and a percent protein content of at least 20% and the slurry is pumpable texturizing in ac-' ~ 1075968 cordance with this invention will result.
While the tests relate only to pea and faba bean legumes, the characteristics of all legumes insofar as they are thought to be critical to thic invention are the same and they would all be textured by the process of this invention.
The characteristic of the legume that is thought to be impor-tant is its starch and its protein content. These things permit the formation of a slurry that is pumpable and that has a protein conten~ of at least 20% for use in the process.
As indicated legumes can be added to other protenatious mat-erials which of themselves would not be texturizable with this invention. For example, soy bean flour cannot be formed into a pumpable slurry with a 20% protein content at pressures of less than 200 p.s.i. and cannot, therefore, by itself be texturized in accordance with this invention. However, a mixture of a legume flour and a soy bean flour can be formed into a pumpable slurry that has at least a 20% protein content and that can be texturized in accordance with this invention.
It should also be noted that the degree of fibrous ; 20 structure to the textured gels was correlated with the protein content of the feed slurry. For example, the textured gels - from Experiments 1, 11 and 16 became progressively more tex-tured.
The textured gels were cooled, oven dried and crumb-led into small pieces.
After drying and crumbling they were evaluated for stability in water under boiling conditions (100C) and retort conditions (116C). The dried textured gels of this invention 1(~759~8 , had stabilities comparable to the stabilities of a soy protein product prepared by the conventional method of extrusion.
Those output gels from the jet cooker described as soft and semi-textured were also dried in an oven but after drying they were not brittle enough to crumhle. While they could not be crumbled they were sliced and they were sheeted through rollers. When subjected to the stability tests in water under boiling and retort conditions they were less stable than the textured legume flour product and less stable than the textured soy product texturized in the conventional manner ; by pressure extrusion.
Textured vegetable protein products including those prepared according to this invention do tend to soften under retort conditions. It was found that retort stabilities of the dried textured gels prepared according to this invention could be improved by dehydrating the gel with alcohol prior to dry-ing. Dehydration in this way was applied to samples from Experiments 1, 2 and 3. In each case the pretreatment im-proved the retort stability.
; 20 It was also found that retort stability could be improved by adding calcium ions to the slurry (1% calcium chloride by weight of solids) into the slurry. This was tried in the cases of several of the slurries and it was found that it did not effect the consistancy of the textured gel obtained from the jet cooker but that it did improve the retort stability of the dried gel.
The dried ground gels were evaluated as meat exten-ders in beef patties and found to be satisfactory. Meat pat-ties, for example, were extended 30% with the dried gels ., 1~37S968 rehydrated with two parts of water, i.e. 70 parts meat, 10 parts dried gel and 20 parts water. The patties were frozen and then cooked by,-frying. The patties containing the dried textured gels had excellent juiciness, firmness and chewiness characteristics.
The dried soft gels were also used as meat extenders and it was found that meat patties extended with these soft not completely textured gels were softer and less chewy.
Dried crumbled textured gels made in accordance with the invention were also used in fresh pork sausage and in wieners at the 30% meat extension level and a 1 to 2 water rehydration level. In both applications the extended products had gobd texture and flavour.
The textured product of this invention has many uses and the foregoing are only by way of example to illustrate its efficiency and suitability. Textured legume products do have advantages over textured soy products as additives to other food products because they do not suffer from an objec-tionable flavour as some other products do (soy for example) and because of their glass-like structure they impart more juiciness to an extended meat product than some textured products (soy products).
It is also significant in the use of the invention as a meat extender that it is not necessary to dry the tex-tured gels. A textured gel from experiments such as experi-ment No. 1 was frozen and then used as a meat extender in patties after partial thawing. Additional moisture was added to give 33~ solids concentration in the hydrated extender.
107596~1 Cooked patties made from such a textured product had excellent juiciness, firmness, chewiness and flavour characteristics comparable to those obtained in the extended patties contain-ing the dried textured gel. Thus, frozen storage of the tex-tured gel as it is emitted from the cooker is an alternative to drying.
Embodiments of the invention other than the one il-lustrated will be apparent to those skilled in the art.
.. i
Claims (10)
1. A method of texturizing a flour having a substan-tial starch containing legume content comprising the steps of:
forming the flour with a substantial starch containing content into a pumpable aqueous slurry;
said slurry being pumpable at pressures of less than 200 pounds per square inch;
generating a source of steam;
separately passing the slurry and steam through a mix-ing jet and then into a cooler wherein said slurry and steam be-come intimately mixed and the flour becomes heated to at least 115°C to form the flour into a textured gel;
and collecting and cooling the textured gel;
the aqueous slurry having at least 20% protein.
forming the flour with a substantial starch containing content into a pumpable aqueous slurry;
said slurry being pumpable at pressures of less than 200 pounds per square inch;
generating a source of steam;
separately passing the slurry and steam through a mix-ing jet and then into a cooler wherein said slurry and steam be-come intimately mixed and the flour becomes heated to at least 115°C to form the flour into a textured gel;
and collecting and cooling the textured gel;
the aqueous slurry having at least 20% protein.
2. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 1 wherein the legume flour content of the slurry has at least a 45% protein content.
3. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 1 wherein said legume flour is smooth seeded yellow pea flour.
4. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 1 wherein said flour is faba bean flour.
5. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 1 and wherein said flour is smooth seeded yellow pea flour and wherein said textured gel is dried.
6. A method of texturizing a flour having a substantial legume content as claimed in Claim 1 wherein said textured gel is dried.
7. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 2 wherein said legume flour is smooth seeded yellow pea flour.
8. A method of texturizing a flour having a substantial legume content as claimed in Claim 2 wherein said flour is faba bean flour.
9. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 2 and wherein said flour is smooth seeded yellow pea flour and wherein said textured gel is dried.
10. A method of texturizing a flour having a substan-tial legume content as claimed in Claim 2 wherein said textured gel is dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA298,010A CA1075968A (en) | 1978-03-01 | 1978-03-01 | Texturizing legume flours |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA298,010A CA1075968A (en) | 1978-03-01 | 1978-03-01 | Texturizing legume flours |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1075968A true CA1075968A (en) | 1980-04-22 |
Family
ID=4110895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA298,010A Expired CA1075968A (en) | 1978-03-01 | 1978-03-01 | Texturizing legume flours |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1075968A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0152943A1 (en) * | 1984-02-23 | 1985-08-28 | Nexus A/S | A method for making bread. |
| WO2015185800A1 (en) * | 2014-06-03 | 2015-12-10 | Verso Food Oy | Vicia faba protein food products |
| CN112042806A (en) * | 2020-09-23 | 2020-12-08 | 南京泛成生物科技有限公司 | Preparation method of pea protein isolate |
| WO2023227835A1 (en) | 2022-05-27 | 2023-11-30 | Tarhurin Papu Oy | Process for texturizing legume-based food products |
-
1978
- 1978-03-01 CA CA298,010A patent/CA1075968A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0152943A1 (en) * | 1984-02-23 | 1985-08-28 | Nexus A/S | A method for making bread. |
| WO2015185800A1 (en) * | 2014-06-03 | 2015-12-10 | Verso Food Oy | Vicia faba protein food products |
| CN112042806A (en) * | 2020-09-23 | 2020-12-08 | 南京泛成生物科技有限公司 | Preparation method of pea protein isolate |
| CN112042806B (en) * | 2020-09-23 | 2021-07-09 | 南京泛成生物科技有限公司 | Preparation method of pea protein isolate |
| WO2023227835A1 (en) | 2022-05-27 | 2023-11-30 | Tarhurin Papu Oy | Process for texturizing legume-based food products |
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