CA1103980A - Production of protein fibres - Google Patents
Production of protein fibresInfo
- Publication number
- CA1103980A CA1103980A CA296,430A CA296430A CA1103980A CA 1103980 A CA1103980 A CA 1103980A CA 296430 A CA296430 A CA 296430A CA 1103980 A CA1103980 A CA 1103980A
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- CA
- Canada
- Prior art keywords
- protein
- fibres
- water
- pmm
- proteins
- 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
- 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
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
PRODUCTION OF PROTEIN FIBRES
ABSTRACT OF THE DISCLOSURE
Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90°C. The protein fibres have characteristics rendering them useful in various food analogs as a meat or seafood substitute. No extremes of acid or alkali are used in the formation of these fibres.
ABSTRACT OF THE DISCLOSURE
Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90°C. The protein fibres have characteristics rendering them useful in various food analogs as a meat or seafood substitute. No extremes of acid or alkali are used in the formation of these fibres.
Description
11g~3~
The present invention relates to the production of protein fibres, to protein fibres produced thereby and to food products incorporating such fibres.
In our prior pending Canadian patent application Serial No. 262,397 (now Canadian Patent No. 1,028,552), there is described a process for the production of a unique protein isolate from various protein sources. The procedure involves a controlled two step operation, in which, in the first step, the protein source material is extracted with an aqueous food grade salt solution at a temperature of about 15 to about 35C, a salt concentration of at least 0.2 ionic strength, generally about 0.2 to about 0.8 and a pH of about 5.5 to about 6.5 to cause solubilization (or salting-in) of the protein, usually in about 10 to about 60 minutes, and, in the second step, the aqueous protein solution is diluted to de-crease its ionic strength to a value less than about 0.1.
The dilution of the aqueous protein solution which may have a protein concentration, for example, up to about 10% w/v, causes association of protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous viscous, sticky, gluten-like micellar mass of protein having a moisture content of about 60 to about 75%
by weight. The protein micellar mass so produced is referred to herein as PMM. The PMM exhibits a functionality not exhibited by the source material nor by an isoelectric isolate of that material.
In accordance with the present invention, there is provided a process for the production of rubbery and elastic protein fibres which comprises injecting the wet PMM after separation from the remaining aqueous phase into a substan-tially neutral coagulating medium having a temperature of at least about 90C through a plurality of openings to form protein fibres by coagulation. d~
39~) If 1 single fibre is desired, a single opening may be used.
The prncess preferably is effected in ordinary tap water having a pH of about 5.5 to about 7.5 and at a temperature in excess of about 90C up to the boiling point o the water at atmospheric pressure. The fibres are produced by coagula-tion of the injected strands of PMM under the influence of the heat of the water bath.
The coagulation process to form the fibres in accordance with this invention also may be effected above about 100C in the presence of steam, and at temperatures above about 90C by injection into a heated bath of food grade oil. Water, however, is preferred as the fluid medium.
Generally, tap water having its natural pH is used, although some adjustment may be necessary, if the pH of the tap water is outside the range of about 5.5 to about 7.5. The invention will be described hereinafter with particular reference to tap water.
A minimum temperature of about 90~C for the water is essential for fibre formation in this invention since temperatures below 90C do not produce fibres on injection of PMM into the water.
The properties of the fibres obtained using the process of this invention may be varied by varying the con-ditions of exposure of the injected strands in the hot water.
Thus, as the temperature of the water increases, the tensile strength o~ the fibres increases as does the elasticity.
A similar change in properties is observed, as the length of time that the fibres are exposed to the hot wa~er increases.
, 11~3S~8C~
The diameter of the fibres obtained by the p~ocess may be varled by varying the diameter of the orifice through which the PMM is injected into the hot wat~r.
Usually, a large plurality of small diameter openings is used, such as, in a screen or ~ie, with diameters preferably varying from about 0.05 to about 1 mm. The orifice opening size chosen depends on the desired utility of the fibres, for example, an opening size of about 0.4 mm is often found useful when meat analog fibres are desired.
The fibres are obtained in continuous elongate form which may be discrete or in bundles. When the fibres are obtained in bundles, they simulate a packet of muscle tissue. The fibres in individual ~orm or bundles may be cut in their wet state to the length desired for a particular application.
The fibres which are produced by the process of this invention exhibit several unique and useful properties which permit the fibres to be used as an extender of or as a replacement for natural protein fibre in various food products, including human foods and pet foods.
The fibres are rubbery and elastic and often have surface fibrils or sub-~ibre structure which further simulate meat-like characteristics. The fibres have a high moisture content which contributes to the meat-like characteristics and may be dried without loss of structural integrity, so that they may be transported or stored in this form, and are readily rehydrated to thçir initial form without loss of their beneficial properties. The fibres also may be stored in froæen form for long periods without loss of their properties on subsequent thawing.
Further, the fibres exhibit no structural breakdown on _ 4 ~-~1~3~30 cooking and will withstand the high heat and pressure characteristic of retorting operations.
If desired, the fibres may be colored by incor-porating an appropriate coloring compound into the wet PMM
before injection into the hot water.
These properties render the fibres especially useful in the production of various simulated meat and sea food analogs. The fibres impart texture and chewiness similar to natural protein fibres to a variety of food products, for example, in bacon analogs, shrimp analogs, sausage meat analogs, soups, stews and casseroles. The properties imparted by the fibres result in the good mouth-feel characteristics of natural protein fibre based products.
In some cases the fibres are used in separated or discrete form while in others the fibres are u~ed in bound bundles. The fibres may be used as a replacement for all the natural protein fibre or as an extender of the natural protein fibre.
For some food products incorporating the fi~res, it may be desirable to utilize mixtures of fibres of diff~rent diameters for the simulation of different effects.
Further, since some protein sources lack certain amino acids which are present in other protein sources, fibres from mixtures of PMM's from different protein sources or mixtures of fibres formed from different source protein PMM's may be used to provide a nutritional balance.
The protein source from which the wet PMM is formed may vary wîdely and includes t~e plant proteins, ~or example, starchy cereals, such as, wheat, corn, oats, rye, barley and triticale; starchy legumes, such as, ~ield peas, chickpeas, fababeans, navy beans and pinto beans; and oil - . . .
- .
~1~3g~0 seeds, such as, sunflow~r seQd, rapeseed and soy beans;
animal proteins; and microbial proteins i.e., single cell proteins. Preferably, the protein source is a plant protein, owing to the readily available nature of this material.
The formation of protein fibres by the process of the present invention contrasts markedly with the procedures used in the prior art for the formation of protein fibres, wherein an alkaline dope is spun into an acid-salt bath.
Thereafter, the fibrous mass must be stretched (known as "towing"~ to impart tensile strength therebo. In the present invention, such extremes of acid and alkali are not used, the PMM being extruded into tap water at approximately the same pH value as the PMM, and the tensile strength properties are obtained directly without stretching or further processing.
Another prior art procedure which has largFly replaced the alkaline dope process is that described in U.S. Patent No. 3,662,672. In the latter procedure, a slurry of proteinaceous material is conducted through a heat exchanger under high pressure. The procedure of this invention does not utilize high pressure, generally does not adopt as high a temperature as is preferred in this prior art~(240 to 315F) and utilizes a starting material which is unique in itself and not disclosed in this prior art.
The invention is illustrated by the following Examples:
Example l Protein micellar masses (PMMs) were prepared ~rom various protein materials utiliziAg the procedure .
'' 9~
descrihed in our copending Canadian application Serial No.
262,397. In each case, the mass contained about 70~ water and had a viscous gelatinous consistency.
The mass was loaded into a cylinder, a piston-type plunger was used to force the wet PMM through small orifices at the opposite end of the cylinder and the individual protein strands were injected into hot tap water having a pH of 7.1 wherein the strands were heat coagulated into thin threads. The threads were collected on a screen and removed from the water bath after a heat exposure of about 1/2 to 1 minute. In each case, the fibres were white to tan in color and rubbery.
By varying the temperature of the bath into which the strands were injected, it was found in each case that a minimum temperature of about 90C was required to achieve fibre formation. It was also found that the bite resistance and chewiness of the coagulated fibres increased as the bath temperature increased above about 90C.
The orifice sizes were varied in some instances which in turn lead to correspondingly varied fibre thicknesses.
Experiments were carried out using platinum dies having openings of 0.1 and 0.4 mm, and stainless steel screens having openings of 0.6 mm.
PMM's formed from the following proteinaceous materials were used:
Fababeans Field peas Oats Soybeans Example 2 Fibres formed from fababeans following the pro-cedure of Example 1 were subjected to testiny. One batchof fibres, having a moisture content of about 60~, was stored in a frozen state for six months. At the end of that period, the fibres were thawed and exhibited the same properties as prior to freezing.
~ nother batch of fibres was air dried. The fibres in the air dried state had a light tan coloration and were found to have a protein content in excess of 90~. The drie~ fibres were found to rehydrate rapidly in less than 5 minutes in water at room temperature and in less than 2 minutes in boiling water. The rehydrated ~ibres e~hibited the same properties as prior to drying.
Some of the fibres were subjected to repeated drying and rehydration cycles which the fibres withstood without any evidence of fibre breakdown.
Example 3 ~ The fibres formed using the procedure of Example 1 were utilized in a number of food products to replace some or all of the natural source protein.
(a) Seafood analog Wet fababean PMM fibres of 0.4 mm diameter and 70 moisture content were ~econstituted from dry fibres ana added on a 50% weight basis to a slurry of shrimp meat.
After mixing, the preparation was dispensed into metal molds which had a shrimp shape. The packed molds were then heat set at 115C for 30 minutes with the protein in the shrimp meat acting as the food component binder.
The product was found to have the flavor and odor characteristics of the seafood fraction and the fibres imparted a fibrous texture to the product.
(b) Meatless Breakfast Sausa~e A sausage substitute was prepared using the pro-cedure described below from the followiny components:
.
1~3~30 Components ~ by weight System I - Egg Albumen 4.36 Soy protein isoelectric isolate 4.36 Sodium caseinate 0.87 Gelatin 2.57 Whey protein concentrate 0.87 - Sodium chloride 0.87 System II -Water 46.00 ~iquid caramel color 0.30 System III-Ground TVP (texture vegetable protein)chips (soy extruded type) 3.00 System IV- P~M fibres from peas4.30 0.4 mm diameter PMM fibres from peas 13.00 0.1 mm diameter System V - Vegetable oil (soy)17.0 System VI- Flavors - powdered pork 1.00 - breakfast sau~age 0.50 - meat paste 1.00 The components of system I were dry mixed for 5 minutes at speed 1 in a Kitchen Ai ~Mixer. System II was preheated to 50C and slowly added to the system I dry mix under agitation at speed 2 for 30 minutes. System V was then added to half the resulting mix under constant agitation at speed 4 for 30 minutes to result in complete emulsification. System III was added to the remainder of ., the system I and II mix, left to stand for 15 minutes to allow rehydration of the chip6, and the two halves were the~ combined.
Both sizes of PMM ~ibres were rehydrated in 3 minutes at room temperature, excess water was removed until drip free, fibres were added to the previously prepared ingredient system and mixed for 5 minutes in a meat cutter.
~ k _ ~
. .
:, .
8~
System ~I was added and mixing was continued for a further 5 minutes. The resulting sausage substitute mix was stuffed into 21 mm edible collagen casings with a Vogt hand stuf~er and tied off at desired lengths.
The resulting meatless sausages were fried over medium heat for about ]0 to 15 minutes until the casings became brown and oil exuded from the product. The ~ried sausages had a distinctive breakfast sausage taste and a che~ meat-like texture.
The chewiness was considerably greater than a similar product prepared without the added PM~I fibres and it was further observed that the meat-like texture was enhanced by the mixture of PMM fibres of different sizes, as compared with similar products prepared from one size of PMM fibres. There was no observed loss of fibre strength or texture upon processing or cooling.
~c) Chicken Consomme Wet fababean PMM fibres of O.4 mm diameter were cut into irregular lengths between 2.5 and 10 mm and air dried.
The dried fibres were added to a dehydrated chicken broth of the cube type in a quantity of about 2.5% w/w.
Upon rehydration of the mixture with boiling water, both ~he broth constituents and the fibres took up water in less than 2 minutes to form a chicken broth with chicken-like fibres which exhibited stability in the hot aqueous system.
(d) Stove-top Chicken-like Casserole Two cups o boiling water were poured into a frying pan and two tablespoons of butter were added to the water.
The following ingredients were then added and thoroughly mixed:
llU~3~3~
Compo~e~t Wt. (g) Freeze dried mushrooms 4.00 Air dried green peppers 3.00 Air dried red peppers 3.00 Minced white onions 8.00 Skim milk solids 9. no Hydrolyzed vegetable protein 6.00 Sodium chloride 5.00 Sugar 3 50 Soya seasoning 2.00 Citric acid o.go Tumeric 0.50 White pepper 0.30 Celery powder 0.20 Precooked instant rice 140.00 Wet fababean PMM fibres (0.4 mm diameter) precut to about l cm 60.00 length The mixture then was placed over medium heat and returned to a boil, covered and simmered for 5 minutes. It was found that many of the PMM fibres tended to adhere to each other giving a fibrous bundle structure. In the final cooked product, the fibres and fibre bundles gave a chicken-like appearance and texture. The fibres were stable on -cooking. A gradual breakdown of fibre integrity occurred ;!
upon mastication, giving a further meat-like effect.
- (e) Bacon analog Following the procedure outlined in U.S. Patent No. 3,840,677, the red and white phases oE a bacon analog were prepared, utilizing field pea PMM fibres of 0.1 mm diameter as the proteinaceous fîll~r in quantities (on a dry PMM basis~ of 10% by weight in the lean tred) phase and 5% by weight in the fatty (white) phase. The other .
components are set forth in Tables I and II of the above-mentioned patent.
As compared with a ~acon analog not utilizing the PMM fibres as the proteinaceous filler, the bacon analog product obtained exhibited improved structural strength, which assisted in slicing and handling, and increased chewing texture of the cooked samples which gave a more meat-like mouth feel.
The diverse nature of the items set forth in these E~a~ples illustrates the versatility of the PMM fibres imparting fibrous texture to a variety of simulated meat and fish products.
The present invention, therefore, provides a process of forming protein fibres having uni~ue and useful properties in a simple manner. Modifications are possible within the scope of the invention~
~; 20 '
The present invention relates to the production of protein fibres, to protein fibres produced thereby and to food products incorporating such fibres.
In our prior pending Canadian patent application Serial No. 262,397 (now Canadian Patent No. 1,028,552), there is described a process for the production of a unique protein isolate from various protein sources. The procedure involves a controlled two step operation, in which, in the first step, the protein source material is extracted with an aqueous food grade salt solution at a temperature of about 15 to about 35C, a salt concentration of at least 0.2 ionic strength, generally about 0.2 to about 0.8 and a pH of about 5.5 to about 6.5 to cause solubilization (or salting-in) of the protein, usually in about 10 to about 60 minutes, and, in the second step, the aqueous protein solution is diluted to de-crease its ionic strength to a value less than about 0.1.
The dilution of the aqueous protein solution which may have a protein concentration, for example, up to about 10% w/v, causes association of protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous viscous, sticky, gluten-like micellar mass of protein having a moisture content of about 60 to about 75%
by weight. The protein micellar mass so produced is referred to herein as PMM. The PMM exhibits a functionality not exhibited by the source material nor by an isoelectric isolate of that material.
In accordance with the present invention, there is provided a process for the production of rubbery and elastic protein fibres which comprises injecting the wet PMM after separation from the remaining aqueous phase into a substan-tially neutral coagulating medium having a temperature of at least about 90C through a plurality of openings to form protein fibres by coagulation. d~
39~) If 1 single fibre is desired, a single opening may be used.
The prncess preferably is effected in ordinary tap water having a pH of about 5.5 to about 7.5 and at a temperature in excess of about 90C up to the boiling point o the water at atmospheric pressure. The fibres are produced by coagula-tion of the injected strands of PMM under the influence of the heat of the water bath.
The coagulation process to form the fibres in accordance with this invention also may be effected above about 100C in the presence of steam, and at temperatures above about 90C by injection into a heated bath of food grade oil. Water, however, is preferred as the fluid medium.
Generally, tap water having its natural pH is used, although some adjustment may be necessary, if the pH of the tap water is outside the range of about 5.5 to about 7.5. The invention will be described hereinafter with particular reference to tap water.
A minimum temperature of about 90~C for the water is essential for fibre formation in this invention since temperatures below 90C do not produce fibres on injection of PMM into the water.
The properties of the fibres obtained using the process of this invention may be varied by varying the con-ditions of exposure of the injected strands in the hot water.
Thus, as the temperature of the water increases, the tensile strength o~ the fibres increases as does the elasticity.
A similar change in properties is observed, as the length of time that the fibres are exposed to the hot wa~er increases.
, 11~3S~8C~
The diameter of the fibres obtained by the p~ocess may be varled by varying the diameter of the orifice through which the PMM is injected into the hot wat~r.
Usually, a large plurality of small diameter openings is used, such as, in a screen or ~ie, with diameters preferably varying from about 0.05 to about 1 mm. The orifice opening size chosen depends on the desired utility of the fibres, for example, an opening size of about 0.4 mm is often found useful when meat analog fibres are desired.
The fibres are obtained in continuous elongate form which may be discrete or in bundles. When the fibres are obtained in bundles, they simulate a packet of muscle tissue. The fibres in individual ~orm or bundles may be cut in their wet state to the length desired for a particular application.
The fibres which are produced by the process of this invention exhibit several unique and useful properties which permit the fibres to be used as an extender of or as a replacement for natural protein fibre in various food products, including human foods and pet foods.
The fibres are rubbery and elastic and often have surface fibrils or sub-~ibre structure which further simulate meat-like characteristics. The fibres have a high moisture content which contributes to the meat-like characteristics and may be dried without loss of structural integrity, so that they may be transported or stored in this form, and are readily rehydrated to thçir initial form without loss of their beneficial properties. The fibres also may be stored in froæen form for long periods without loss of their properties on subsequent thawing.
Further, the fibres exhibit no structural breakdown on _ 4 ~-~1~3~30 cooking and will withstand the high heat and pressure characteristic of retorting operations.
If desired, the fibres may be colored by incor-porating an appropriate coloring compound into the wet PMM
before injection into the hot water.
These properties render the fibres especially useful in the production of various simulated meat and sea food analogs. The fibres impart texture and chewiness similar to natural protein fibres to a variety of food products, for example, in bacon analogs, shrimp analogs, sausage meat analogs, soups, stews and casseroles. The properties imparted by the fibres result in the good mouth-feel characteristics of natural protein fibre based products.
In some cases the fibres are used in separated or discrete form while in others the fibres are u~ed in bound bundles. The fibres may be used as a replacement for all the natural protein fibre or as an extender of the natural protein fibre.
For some food products incorporating the fi~res, it may be desirable to utilize mixtures of fibres of diff~rent diameters for the simulation of different effects.
Further, since some protein sources lack certain amino acids which are present in other protein sources, fibres from mixtures of PMM's from different protein sources or mixtures of fibres formed from different source protein PMM's may be used to provide a nutritional balance.
The protein source from which the wet PMM is formed may vary wîdely and includes t~e plant proteins, ~or example, starchy cereals, such as, wheat, corn, oats, rye, barley and triticale; starchy legumes, such as, ~ield peas, chickpeas, fababeans, navy beans and pinto beans; and oil - . . .
- .
~1~3g~0 seeds, such as, sunflow~r seQd, rapeseed and soy beans;
animal proteins; and microbial proteins i.e., single cell proteins. Preferably, the protein source is a plant protein, owing to the readily available nature of this material.
The formation of protein fibres by the process of the present invention contrasts markedly with the procedures used in the prior art for the formation of protein fibres, wherein an alkaline dope is spun into an acid-salt bath.
Thereafter, the fibrous mass must be stretched (known as "towing"~ to impart tensile strength therebo. In the present invention, such extremes of acid and alkali are not used, the PMM being extruded into tap water at approximately the same pH value as the PMM, and the tensile strength properties are obtained directly without stretching or further processing.
Another prior art procedure which has largFly replaced the alkaline dope process is that described in U.S. Patent No. 3,662,672. In the latter procedure, a slurry of proteinaceous material is conducted through a heat exchanger under high pressure. The procedure of this invention does not utilize high pressure, generally does not adopt as high a temperature as is preferred in this prior art~(240 to 315F) and utilizes a starting material which is unique in itself and not disclosed in this prior art.
The invention is illustrated by the following Examples:
Example l Protein micellar masses (PMMs) were prepared ~rom various protein materials utiliziAg the procedure .
'' 9~
descrihed in our copending Canadian application Serial No.
262,397. In each case, the mass contained about 70~ water and had a viscous gelatinous consistency.
The mass was loaded into a cylinder, a piston-type plunger was used to force the wet PMM through small orifices at the opposite end of the cylinder and the individual protein strands were injected into hot tap water having a pH of 7.1 wherein the strands were heat coagulated into thin threads. The threads were collected on a screen and removed from the water bath after a heat exposure of about 1/2 to 1 minute. In each case, the fibres were white to tan in color and rubbery.
By varying the temperature of the bath into which the strands were injected, it was found in each case that a minimum temperature of about 90C was required to achieve fibre formation. It was also found that the bite resistance and chewiness of the coagulated fibres increased as the bath temperature increased above about 90C.
The orifice sizes were varied in some instances which in turn lead to correspondingly varied fibre thicknesses.
Experiments were carried out using platinum dies having openings of 0.1 and 0.4 mm, and stainless steel screens having openings of 0.6 mm.
PMM's formed from the following proteinaceous materials were used:
Fababeans Field peas Oats Soybeans Example 2 Fibres formed from fababeans following the pro-cedure of Example 1 were subjected to testiny. One batchof fibres, having a moisture content of about 60~, was stored in a frozen state for six months. At the end of that period, the fibres were thawed and exhibited the same properties as prior to freezing.
~ nother batch of fibres was air dried. The fibres in the air dried state had a light tan coloration and were found to have a protein content in excess of 90~. The drie~ fibres were found to rehydrate rapidly in less than 5 minutes in water at room temperature and in less than 2 minutes in boiling water. The rehydrated ~ibres e~hibited the same properties as prior to drying.
Some of the fibres were subjected to repeated drying and rehydration cycles which the fibres withstood without any evidence of fibre breakdown.
Example 3 ~ The fibres formed using the procedure of Example 1 were utilized in a number of food products to replace some or all of the natural source protein.
(a) Seafood analog Wet fababean PMM fibres of 0.4 mm diameter and 70 moisture content were ~econstituted from dry fibres ana added on a 50% weight basis to a slurry of shrimp meat.
After mixing, the preparation was dispensed into metal molds which had a shrimp shape. The packed molds were then heat set at 115C for 30 minutes with the protein in the shrimp meat acting as the food component binder.
The product was found to have the flavor and odor characteristics of the seafood fraction and the fibres imparted a fibrous texture to the product.
(b) Meatless Breakfast Sausa~e A sausage substitute was prepared using the pro-cedure described below from the followiny components:
.
1~3~30 Components ~ by weight System I - Egg Albumen 4.36 Soy protein isoelectric isolate 4.36 Sodium caseinate 0.87 Gelatin 2.57 Whey protein concentrate 0.87 - Sodium chloride 0.87 System II -Water 46.00 ~iquid caramel color 0.30 System III-Ground TVP (texture vegetable protein)chips (soy extruded type) 3.00 System IV- P~M fibres from peas4.30 0.4 mm diameter PMM fibres from peas 13.00 0.1 mm diameter System V - Vegetable oil (soy)17.0 System VI- Flavors - powdered pork 1.00 - breakfast sau~age 0.50 - meat paste 1.00 The components of system I were dry mixed for 5 minutes at speed 1 in a Kitchen Ai ~Mixer. System II was preheated to 50C and slowly added to the system I dry mix under agitation at speed 2 for 30 minutes. System V was then added to half the resulting mix under constant agitation at speed 4 for 30 minutes to result in complete emulsification. System III was added to the remainder of ., the system I and II mix, left to stand for 15 minutes to allow rehydration of the chip6, and the two halves were the~ combined.
Both sizes of PMM ~ibres were rehydrated in 3 minutes at room temperature, excess water was removed until drip free, fibres were added to the previously prepared ingredient system and mixed for 5 minutes in a meat cutter.
~ k _ ~
. .
:, .
8~
System ~I was added and mixing was continued for a further 5 minutes. The resulting sausage substitute mix was stuffed into 21 mm edible collagen casings with a Vogt hand stuf~er and tied off at desired lengths.
The resulting meatless sausages were fried over medium heat for about ]0 to 15 minutes until the casings became brown and oil exuded from the product. The ~ried sausages had a distinctive breakfast sausage taste and a che~ meat-like texture.
The chewiness was considerably greater than a similar product prepared without the added PM~I fibres and it was further observed that the meat-like texture was enhanced by the mixture of PMM fibres of different sizes, as compared with similar products prepared from one size of PMM fibres. There was no observed loss of fibre strength or texture upon processing or cooling.
~c) Chicken Consomme Wet fababean PMM fibres of O.4 mm diameter were cut into irregular lengths between 2.5 and 10 mm and air dried.
The dried fibres were added to a dehydrated chicken broth of the cube type in a quantity of about 2.5% w/w.
Upon rehydration of the mixture with boiling water, both ~he broth constituents and the fibres took up water in less than 2 minutes to form a chicken broth with chicken-like fibres which exhibited stability in the hot aqueous system.
(d) Stove-top Chicken-like Casserole Two cups o boiling water were poured into a frying pan and two tablespoons of butter were added to the water.
The following ingredients were then added and thoroughly mixed:
llU~3~3~
Compo~e~t Wt. (g) Freeze dried mushrooms 4.00 Air dried green peppers 3.00 Air dried red peppers 3.00 Minced white onions 8.00 Skim milk solids 9. no Hydrolyzed vegetable protein 6.00 Sodium chloride 5.00 Sugar 3 50 Soya seasoning 2.00 Citric acid o.go Tumeric 0.50 White pepper 0.30 Celery powder 0.20 Precooked instant rice 140.00 Wet fababean PMM fibres (0.4 mm diameter) precut to about l cm 60.00 length The mixture then was placed over medium heat and returned to a boil, covered and simmered for 5 minutes. It was found that many of the PMM fibres tended to adhere to each other giving a fibrous bundle structure. In the final cooked product, the fibres and fibre bundles gave a chicken-like appearance and texture. The fibres were stable on -cooking. A gradual breakdown of fibre integrity occurred ;!
upon mastication, giving a further meat-like effect.
- (e) Bacon analog Following the procedure outlined in U.S. Patent No. 3,840,677, the red and white phases oE a bacon analog were prepared, utilizing field pea PMM fibres of 0.1 mm diameter as the proteinaceous fîll~r in quantities (on a dry PMM basis~ of 10% by weight in the lean tred) phase and 5% by weight in the fatty (white) phase. The other .
components are set forth in Tables I and II of the above-mentioned patent.
As compared with a ~acon analog not utilizing the PMM fibres as the proteinaceous filler, the bacon analog product obtained exhibited improved structural strength, which assisted in slicing and handling, and increased chewing texture of the cooked samples which gave a more meat-like mouth feel.
The diverse nature of the items set forth in these E~a~ples illustrates the versatility of the PMM fibres imparting fibrous texture to a variety of simulated meat and fish products.
The present invention, therefore, provides a process of forming protein fibres having uni~ue and useful properties in a simple manner. Modifications are possible within the scope of the invention~
~; 20 '
Claims (10)
1. A method for the production of protein fibres, which comprises:
(a) extracting protein from a protein source material with an aqueous food grade salt solution having a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5 at a temperature of about 15° to 35°C to solubilize protein in said source material and obtain a salt solubilized protein solution, (b) diluting the salt-solubilized protein solution in water to an ionic strength of less than 0.1 to form an aqueous dispersion of protein micelles, (c) settling the solid phase from said aqueous dispersion to form an amorphous, viscous, sticky, gluten-like protein micellar mass having a moisture content of about 60 to about 75% by weight, (d) separating the settled protein micellar mass from the remaining aqueous phase, (e) injecting said separated protein micellar mass into a substantially neutral coagulating medium having a tempera-ture of at least about 90°C through a plurality of openings to form protein fibres by coagulation, and (f) removing the protein fibres from the hot medium.
(a) extracting protein from a protein source material with an aqueous food grade salt solution having a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5 at a temperature of about 15° to 35°C to solubilize protein in said source material and obtain a salt solubilized protein solution, (b) diluting the salt-solubilized protein solution in water to an ionic strength of less than 0.1 to form an aqueous dispersion of protein micelles, (c) settling the solid phase from said aqueous dispersion to form an amorphous, viscous, sticky, gluten-like protein micellar mass having a moisture content of about 60 to about 75% by weight, (d) separating the settled protein micellar mass from the remaining aqueous phase, (e) injecting said separated protein micellar mass into a substantially neutral coagulating medium having a tempera-ture of at least about 90°C through a plurality of openings to form protein fibres by coagulation, and (f) removing the protein fibres from the hot medium.
2. The method of claim 1 wherein said fluid medium is water having a pH of about 5.5 to about 7.5 and said temperature is from about 90°C up to the boiling point at the prevailing atmospheric pressure.
3. The method of claim 1 wherein said plurality of openings have a diameter of from about 0.05 to about 1 mm.
4. The method of claim 1, wherein said food grade salt solution has an ionic strength of about 0.2 to about 0.8 and said extraction is effected for about 10 to about 60 minutes.
5. The method of claim 1, 2 or 3, wherein said protein is selected from the group consisting of plant proteins, animal proteins and microbial proteins.
6. The method of claim 1, 2 or 3, wherein said proteins are selected from the group consisting of starchy cereals, starchy legumes and oil seeds.
7. The method of claim 1 including drying said protein fibres.
8. The method of claim 7 including cutting said fibres after removal from the hot water to desired lengths prior to said drying step.
9. The method of claim 1 including incorporating at least one coloring material in said protein micellar mass to produce colored fibres.
10. Protein fibres characterized by being rubbery and elastic when hydrated, being capable of dehydration without loss of structural integrity and ready dehydration to said rubbery and elastic form, often having fibrils, being able to withstand the high heat and pressure characteristic of retorting operations, maintaining their structural integrity on cooking and being capable of storage in frozen form for long periods without loss of properties on subsequent thawing, whenever produced by the method of claim 1 or by an obvious chemical equivalent thereof.
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA296,430A CA1103980A (en) | 1978-02-03 | 1978-02-03 | Production of protein fibres |
| GB7901195A GB2013560B (en) | 1978-02-03 | 1979-01-12 | Production of protein fibres |
| DE19792901483 DE2901483A1 (en) | 1978-02-03 | 1979-01-16 | PROTEIN FIBERS, THE FOOD CONTAINING THIS PRODUCT AND METHOD FOR MANUFACTURING THE PROTEIN FIBERS |
| AU43470/79A AU528752B2 (en) | 1978-02-03 | 1979-01-18 | Protein fibres |
| SE7900769A SE7900769L (en) | 1978-02-03 | 1979-01-29 | PRODUCTION OF PROTEIN FIBERS |
| NL7900765A NL7900765A (en) | 1978-02-03 | 1979-01-31 | PROTEIN FIBERS, PROCESS FOR MANUFACTURE THEREOF AND FOOD PRODUCTS CONTAINING THE SAID PROTEIN FIBERS. |
| FR7902509A FR2416280A1 (en) | 1978-02-03 | 1979-01-31 | PRODUCTION OF PROTEIN FIBERS |
| BE1009257A BE873878A (en) | 1978-02-03 | 1979-02-01 | PRODUCTION OF PROTEIN FIBERS |
| ES477384A ES477384A1 (en) | 1978-02-03 | 1979-02-01 | Production of Protein Fibres |
| LU80871A LU80871A1 (en) | 1978-02-03 | 1979-02-02 | PRODUCTION OF PROTEIN FIBERS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA296,430A CA1103980A (en) | 1978-02-03 | 1978-02-03 | Production of protein fibres |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1103980A true CA1103980A (en) | 1981-06-30 |
Family
ID=4110708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA296,430A Expired CA1103980A (en) | 1978-02-03 | 1978-02-03 | Production of protein fibres |
Country Status (10)
| Country | Link |
|---|---|
| AU (1) | AU528752B2 (en) |
| BE (1) | BE873878A (en) |
| CA (1) | CA1103980A (en) |
| DE (1) | DE2901483A1 (en) |
| ES (1) | ES477384A1 (en) |
| FR (1) | FR2416280A1 (en) |
| GB (1) | GB2013560B (en) |
| LU (1) | LU80871A1 (en) |
| NL (1) | NL7900765A (en) |
| SE (1) | SE7900769L (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1539725A (en) * | 1974-12-23 | 1979-01-31 | Unilever Ltd | Fibres containing soy protein |
| US4188399A (en) * | 1974-12-23 | 1980-02-12 | Miles Laboratories, Inc. | Process for preparing a heat coagulable viscous protein |
| JPS595262B2 (en) * | 1976-02-16 | 1984-02-03 | 不二製油株式会社 | Method for producing vegetable protein fiber |
-
1978
- 1978-02-03 CA CA296,430A patent/CA1103980A/en not_active Expired
-
1979
- 1979-01-12 GB GB7901195A patent/GB2013560B/en not_active Expired
- 1979-01-16 DE DE19792901483 patent/DE2901483A1/en not_active Withdrawn
- 1979-01-18 AU AU43470/79A patent/AU528752B2/en not_active Ceased
- 1979-01-29 SE SE7900769A patent/SE7900769L/en not_active Application Discontinuation
- 1979-01-31 NL NL7900765A patent/NL7900765A/en not_active Application Discontinuation
- 1979-01-31 FR FR7902509A patent/FR2416280A1/en active Granted
- 1979-02-01 ES ES477384A patent/ES477384A1/en not_active Expired
- 1979-02-01 BE BE1009257A patent/BE873878A/en not_active IP Right Cessation
- 1979-02-02 LU LU80871A patent/LU80871A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NL7900765A (en) | 1979-08-07 |
| ES477384A1 (en) | 1979-10-16 |
| AU528752B2 (en) | 1983-05-12 |
| GB2013560A (en) | 1979-08-15 |
| FR2416280B1 (en) | 1983-04-22 |
| LU80871A1 (en) | 1979-06-07 |
| GB2013560B (en) | 1982-06-03 |
| FR2416280A1 (en) | 1979-08-31 |
| AU4347079A (en) | 1979-08-09 |
| BE873878A (en) | 1979-05-29 |
| SE7900769L (en) | 1979-08-04 |
| DE2901483A1 (en) | 1979-08-09 |
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| MKEX | Expiry |