CA1120774A - Bacon analog product - Google Patents
Bacon analog productInfo
- Publication number
- CA1120774A CA1120774A CA000379186A CA379186A CA1120774A CA 1120774 A CA1120774 A CA 1120774A CA 000379186 A CA000379186 A CA 000379186A CA 379186 A CA379186 A CA 379186A CA 1120774 A CA1120774 A CA 1120774A
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- Prior art keywords
- protein
- white
- product
- weight
- proteinaceous
- Prior art date
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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
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A bacon analog utilizing a simulated adipose tissue as the white (fat) phase thereof is described.
The simulated adipose tissue is provided by heat coagula-tion of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents.
A bacon analog utilizing a simulated adipose tissue as the white (fat) phase thereof is described.
The simulated adipose tissue is provided by heat coagula-tion of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents.
Description
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BACON ANALOG PRODUCT
The present invention relates to bacon analog products which utilize simulated adipose tissue.
This application is a division of copending Canadian patent application Serial No. 313,038 filed October 10, 197~.
Adipose tissue (animal fat) is naturally present ; in a variety of meat products such as, bacon, steak, chops and roasts. Adipose tissue is also used in a variety Of processed meat products, such as, breakfast sausage and meat snacks. The adipose tissue imparts a number of beneficial and highly acceptable properties, such as oil release on cooking and in the mouth. However, the ever diminishing lands available for grazing and growing feed for animals has intensified the search for satisfactory simulated meat products having comparable properties to the natural animal product.
The present invention relates to a bacon analog product which utilizes a simulated adipose tissue as the white (fat) phase thereof. The bacon analog product of this invention consists of a heat coagulated mass of separate red and white layers.
The simulated adipose tissue used as the white phase is based on heat coagulable protein-aceous emulsifiers, fibrous proteins and edible lipid material, preferably of non-animal source. The simulated adipose tissue itself forms the subject of parent applica-tion Serial No. 313,038 out of which this application is divided.
The oil release characteristics of the simulated adipose tissue are determined by the "fry-away", i.e., the weight loss on frying, which results on frying of slices of the product. The fry-away generally is in the range of about 25 to about 70% by weight.
The non-meat proteinaceous emulsifiers and coagulants used in this invention are constituted by a mixture of precisely limited relative proportions of egg white, ge:Latin and at least one emulsifying protein isolate.
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The proportions of the components which may be used in the simulated adipose material providing the white phase of the bacon analog product of this invention may vary over a wide range, the general and preferred : 5 ranges being set forth in the following Table I:
TABLE I
: ComponentGeneral Range Specific Range % by w _ight .
Lipid material~ut 65 to about 80 about 70 to about 75 10 Waterabout 15 to about 25 about 1~ to about 23 Proteinaceous emulsifiers-overall about 2.5 to about 7. about 3.0 to a~ 5.C
-Pr~n isolate (dry) about 1 to about 4 about 1.5 to about 2.5 -egg white about 1 to about 2~5 about 1 to about 1.75 -gelatin about 0.1 to about 1. about G.3 to about o.r Protein fibres about 15 to about 45 out ~ to about 20 The emulsifying protein isolate may be any convenient protein isolate having fat emulsifying properties.
It has been found that different protein isolates produce different oil release and texture characteristics and mixtures of such materials may be used to provide. the desired combination of properties. Suitable protein isolates include soy protein isolate and a protein micellar mass ~nown hereinafter as "PMM").
PMM is a unique protein isolate, the formation of which is described in our Canadian Patent No. 1,028,552 and involves a controlled two-step operation, in which, in the first step, the protein source material is treated 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 solubili-zation (or sa:Lting-in) of the protein, usually in about 10 to about 60 minutes, and, in the second step, the aqueous prote:in solution is diluted to decrease 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, ; 3 up to about 10% w/v, causes association of the protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous highly viscous, sticky, gluten-like micellar mass of pxotein. The protein micellar mass so produced is referred to herein as PMM and is used to form the protein fibres. The wet PMM may be dried to a powder and the drying may be effected in any convenient manner, such as, spray drying, freeze drying or vacuum drum drying.
Improvements in the procedure described in Canadian Patent No. 1,028,552 may be made to increase the yield of the uni~ue protein isolate from the aqueous protein solution, as fully described in our Canadian Patent No. 1,099,576.
The protein materials from which the wet PMM
is formed may vary widely and include plant proteins, for example, starchy materials, such as, wheat, corn, oats, rye, barley and triticale; starchy legumes, such as, field peas, chickpeas, fababeans, navy beans and pinto beans; and oil seeds, such as, sunflower seeds, peanuts, rapeseed and soybeans, animal proteins, such as, serum proteins; and microbial protein, i.e., single - cell proteins. Preferably, the protein source is a plant material owing to the readily-available nature of these materials.
The mild processing operations effected on the source protein to form the PMM ensure that the protein isolate is in a substantially undenatured form, as deter-mined by differential scanning calorimetry.
Apart from the protein isolate, the remainder of the emulsifier mix is provided by egg white and gelatin.
It has been found that all three components are necessary to provide a product having good dimensional stability, good sliceability and good oil release during cooking.
Thus, if gelatin is omitted entirely, the product is soft and non-sliceable whereas if the overall gelatin concentration is too high, then a hard, low oil release product is obtained. Gelatin alone does not produce emulsification.
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Similarly, combinations of protein isolate and gelatin alone form products which are soft and lacking in sliceability while egg white and gelatin alone produce a rubbery mass with no fat-like quality and no oil release.
All three components, therefore, are required.
The weight ratio of 1:hese various proteins at the same overall protein level may be varied consider-ably to control the final texture from soft to hard.
The greater the proportion of egg white present, the drier is the product with less oil re'Lease while the greater the proportion of protein isolate present, the more fat-like the product becomes with greater oil release.
The fibrous protein used in the product of this invention may be any conventional texturizing fibrous protein, but preferably is the protein fibres formed from PMM by injection of a PMM into hot water following the procedure outlined in our copending Canadian application Serial No. 296,430 filed February 3, 1978. The fibrous protein provides a structure closely resembling adipose tissue, and adds texture, mouth feel and strength to the product.
In addition, the protein fibres increase the overall protein content of the product while the fibres do not significantly decrease oil release on cooking although some decrease in oil release is experienced with increasing concentrations of fibres. The fibres, therefore, represent a substantially inert protein filler with respect to fat binding. The presence of the protein fibres thus enables the overall protein level of the product after oil release on cooking to increase to a high level, for example, about 15 to about 30 wt.%, without resulting in a cake-like texture and without having to use high cost protein materials.
Protein fibres of various dimensions may be employed in the product of the invention, generally of length of about 0.5 to about 15 cm, preferably about 1 to about 4 cm, and of diameter of about 0.1 to about 1 mm. Mixtures of fibres of differing dimensions may be used to provide variable texture.
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The edible lipid material may be any convenient edible lipid material capable of emulsification in water with the mixture of emulsifiers and is usually at least one edible oil, preferably ~rom a non-animal source, such as, a vegetable oil, which may be unsaturated.
The simulated adipose tissue is formed by dissolving and/or dispersing the proteinaceous emulsifiers in water, emulsifying the edible lipid material with the proteinaceous dispersion incorporating the fibrous protein in the emulsion in dispersed form, and then heat setting the emulsion to a fat-like solid material consisting of a heat-coagulated matrix of protein with entrapped lipid material having protein fibres dispersed therethrough.
The fibrous protein may be incorporated into the emulsion in any convenient manner, such as, by direct addition thereto or by dispersing the same in the aqueous emulsifier dispersion. It is usually preferred to add the ~ibres to the emulsion to avoid degradation under the usually high shear conditions of emulsion formation.
The degree of emulsification achieved and hence the final texture of the product can be controlled to a certain degree by variation of certain parameters during the emulsification step.
~or example, the pH of the emulsifi-er dispersion can affect the emulsification capacity of the proteins.
The aqueous dispersion, therefore, is usually adjusted, if necessary, to a pH of about 6.5 to about 8.0, preferably about 7.0 to about 7.Ç, prior to commencing emulsification.
Variations in the temperature at which emulsi-fication occurs also varies the degree of emulsification,with greater emulsification occurring at 40C than at ambient temperature (20 to 25C). This difference in emulsification leads to a higher oil release from a product produced at a higher emulsi-fication temperature.
The presence or absence of sodium chloridealso has an effect on emulsification. Since sodium chloride tends to increase dispersion of the proteins and the more dispersed the proteins, the more available they , ; "
' ~ . ` , ~ 1 are for emulsification, it is preferred to provide small amounts, generally up to about 3.5~ by weight, preferably about 1 to about 2.5~ by weight.
The emulsification is usually effected under conditions of high shear for at least part of the procedure, although high shear can lead to over emulsification and destabilization if prolonged. ~sually, a high shear mixing of about 5 to 15 minutes is adopted with a final low shear mixing being effected for about 5 to 15 minutes.
Depending on the desired end use of the simulated adipose tissue, flavourings of any type may be incorpora-ted into the product by inclusion of the same in the emulsion prior to heat setting.
The emulsion is heat set by heating to an elevated coagulating temperature, generally in the range of about 90 to about 120C with a superatmospheric pressure being applied, if necessary, at the upper end of this range. It has been found that the texture of the product varies with the coagulating temperature, with a firmer product being obtained at the higher temperatures.
The simulated adipose material has the appear-ance and feel of adipose tissue and exhibits fat release on cooking so that no additional oil is required. The product also exhibits fat release in the mouth which together with the fibrous texture give a good mouthfeel to the bacon product of this invention.
In U.S. Patent No. 3,840,677 assigned to General Foods Corporation, there is described a bacon analog product comprising a fatty or white phase and a lean or red phase. The new bacon analog product provided in accordance with this invention is a combination of the simulated adipose tissue of this invention as the white phase and a red phase having the composition set forth in the U.S. patent, as outlined in the following Table 35 II: -, .
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TAsLE II
Component General range Preferred range ~ by weight ~ by wei~ht Water about 40 to ~x~t 65 about 45 to about 60 5 Fat about 10 to c~bout 25 about 15 to about 25 Protein isolate about 6 to about 24 - about 9 to about 18 Albumen up to ab~ut 15 about 1 to about 8 Proteinaceous 0 to about 15 ~XNt 1 to abcut 10 filler 10 Colour and flavour- to taste (usually about 5 to about 10 ing agents 5 to 15) Thickening agent 0 to about 2 0 to abGut 1 As described in the prior patent, a bacon analog product is obtained by layering emulsions correspon-ding to the red phase and white phase in the desiredthickness and then heat coagulating the layered emulsions.
The resulting coagulated material has good sliceability and is sliced to the desired thickness.
The use of the simulated adipose material as the white phase in this invention results in a simulated bacon analog which crinkles and has good texture on cooking, and has good oil release for frying without added cooking oil or fat.
Accordingly, the present invention provides a sliceable simulated bacon product consisting of a heat coagulated mass of separate red and white layers, the red layer consisting essentially of the following components in recited percentages by weight:
Water about 40 to about 65 Fat about 10 to about 25 Protein about 6 to about 24 isolate Albumen up to about 15 Proteinaceous 0 to about 15 filler Colour and to taste flavouring agents Thickening 0 to about 2 agent and the white layer consisting essentially of the following components in recited percentages by weight:
Lipid material about 65 to about 80 Water about 15 to about 25 Proteinaceous about 2.5 to about 7.0 emulsifiers - protein isolate about 1 to about 4 - egg white about 1 to about 2.5 - gelatin about 0.1 to about 1.0 Protein fibres about 15 to about 45 The invention is illustrated by the ~ollowing Examples:
Example I
This Example illustrates the formation of a simulated adipose tissue and the use thereof in a bacon analog in accordance with this invention.
A formulation for a simulated adipose tissue was chosen, as follows: ;
ComPonent Wt.%
Fababean PMM 2.50 Egg white solids l.00 Gelatin 0.33 Sodium chloride 2.00 Water 21.50 Vegetable oil 72.67 100 . 00 Protein fibres 30 wt.% of above Spices and flavours as required for taste The fababean PMM (i.e., a PMM prepared from fababeans in accordance with the process of Canadian Patent No. lt028,552) was dispersed with sodium chloride in 80% of the water, the pH was adjusted to about 7.6 and the mixture was solubili~ed for 30 minutes. The gelatin was dispersed in the remaining 20% of the water, heated to about 40C to solubilize the same and cooled to about 30C prior to addition to the fababean PMM disper sion. The egg white solids were then added to the protein mixture, the pH again adjusted to about 7.6 and the mixture .... . . . ... . . .. . .
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was solubilized for about 15 minutes.
~ ehydrated (in water) thawed fresh fababean PMM fibres of diameter about 0.4 mm and length of about 0.5 to about 2 cm and prepared as outlined in our copending application Serial No. 296,430 were added to the solubilized mixture along with water soluble spices and flavours.
Two-thirds of the oil was then blended lor homogenized) with the protein and fibre mixture at high shear for 10 minutes after first dissolving oil soluble flavours in the oil.
The mixture was transferred to a KITCHEN AID
HOBART (Trademarks) mixer and the remaining oil was blended in at speed 8 for 10 minutes. The resulting emulsion was layered into pans with lean phase bacon analog as described in U.S. Patent No. 3,840,677 and heat set for 1 hour in flowing steam. The heat-set slab then was tempered for 12 to 24 hours at about 4C.
The tempered slab was sliced to desired thick-ness and fried at 350F for times varying from 4 to 8 minutes providing different final doneness and texture.
No oil was added and satisfactory oil release was observed.
The cooked bacon analog exhibited good taste characteris-tics, as compared with natural bacon.
Example 2 In this Example, PMM materials from other protein sources, namely, pea PMM, peanut PMM and soybean PMM were substituted for the fababean PMM in the formulation and the procedure was repeated. Results equivalent to those obtained in Example I were obtained in each case.
Example 3 In this Example, the PMM fibres were rehydrated in protein solution made up from PMM. The overall firmness of the white phase appeared to be increased.
Example 4 This Example illustrates the variation in texture of the bacon analog product with varying ~uantities and sizes of PMM fibres.
The procedure of Example I was repeated, except that the ~uantity of the fibres was varied over the range , -: , .
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, : . . : i of 15 to 45% by weight of the remainder of the composition and fibres of diameter 0.4 mm and 0.1 mm were used in varying proportions of 40 to 70 wt.% of large diameter fibres to 60 to 30 wt.% of small diame-ter fibres.
The texture of the pxoduct varied from crunchy to chewy.
Example 5 This Example illustrates the variations in properties of the bacon white phase in the bacon analog product formed following the procedure of E~ample 1.
The procedure of Example 1 was repeated except that the relative weight proportions of PMM and egg white were varied while the overall protein weight remained the same and the properties of the bacon white phase were observed. The following Table III summarizes the results obtained:
TABLE III
Egg PMM Colour Texture Oil Release on wt.% Cooking 3.5 Bn~ash Soft, lacks stabili~, not slioeable 0.875 2.625 Off-white Soft, sliceable but High oil release lacks coh~siveness 1.75 1.75 Slight Fat-like, texture Good oil rel~ease yellow slightly r~ery
BACON ANALOG PRODUCT
The present invention relates to bacon analog products which utilize simulated adipose tissue.
This application is a division of copending Canadian patent application Serial No. 313,038 filed October 10, 197~.
Adipose tissue (animal fat) is naturally present ; in a variety of meat products such as, bacon, steak, chops and roasts. Adipose tissue is also used in a variety Of processed meat products, such as, breakfast sausage and meat snacks. The adipose tissue imparts a number of beneficial and highly acceptable properties, such as oil release on cooking and in the mouth. However, the ever diminishing lands available for grazing and growing feed for animals has intensified the search for satisfactory simulated meat products having comparable properties to the natural animal product.
The present invention relates to a bacon analog product which utilizes a simulated adipose tissue as the white (fat) phase thereof. The bacon analog product of this invention consists of a heat coagulated mass of separate red and white layers.
The simulated adipose tissue used as the white phase is based on heat coagulable protein-aceous emulsifiers, fibrous proteins and edible lipid material, preferably of non-animal source. The simulated adipose tissue itself forms the subject of parent applica-tion Serial No. 313,038 out of which this application is divided.
The oil release characteristics of the simulated adipose tissue are determined by the "fry-away", i.e., the weight loss on frying, which results on frying of slices of the product. The fry-away generally is in the range of about 25 to about 70% by weight.
The non-meat proteinaceous emulsifiers and coagulants used in this invention are constituted by a mixture of precisely limited relative proportions of egg white, ge:Latin and at least one emulsifying protein isolate.
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The proportions of the components which may be used in the simulated adipose material providing the white phase of the bacon analog product of this invention may vary over a wide range, the general and preferred : 5 ranges being set forth in the following Table I:
TABLE I
: ComponentGeneral Range Specific Range % by w _ight .
Lipid material~ut 65 to about 80 about 70 to about 75 10 Waterabout 15 to about 25 about 1~ to about 23 Proteinaceous emulsifiers-overall about 2.5 to about 7. about 3.0 to a~ 5.C
-Pr~n isolate (dry) about 1 to about 4 about 1.5 to about 2.5 -egg white about 1 to about 2~5 about 1 to about 1.75 -gelatin about 0.1 to about 1. about G.3 to about o.r Protein fibres about 15 to about 45 out ~ to about 20 The emulsifying protein isolate may be any convenient protein isolate having fat emulsifying properties.
It has been found that different protein isolates produce different oil release and texture characteristics and mixtures of such materials may be used to provide. the desired combination of properties. Suitable protein isolates include soy protein isolate and a protein micellar mass ~nown hereinafter as "PMM").
PMM is a unique protein isolate, the formation of which is described in our Canadian Patent No. 1,028,552 and involves a controlled two-step operation, in which, in the first step, the protein source material is treated 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 solubili-zation (or sa:Lting-in) of the protein, usually in about 10 to about 60 minutes, and, in the second step, the aqueous prote:in solution is diluted to decrease 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, ; 3 up to about 10% w/v, causes association of the protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous highly viscous, sticky, gluten-like micellar mass of pxotein. The protein micellar mass so produced is referred to herein as PMM and is used to form the protein fibres. The wet PMM may be dried to a powder and the drying may be effected in any convenient manner, such as, spray drying, freeze drying or vacuum drum drying.
Improvements in the procedure described in Canadian Patent No. 1,028,552 may be made to increase the yield of the uni~ue protein isolate from the aqueous protein solution, as fully described in our Canadian Patent No. 1,099,576.
The protein materials from which the wet PMM
is formed may vary widely and include plant proteins, for example, starchy materials, such as, wheat, corn, oats, rye, barley and triticale; starchy legumes, such as, field peas, chickpeas, fababeans, navy beans and pinto beans; and oil seeds, such as, sunflower seeds, peanuts, rapeseed and soybeans, animal proteins, such as, serum proteins; and microbial protein, i.e., single - cell proteins. Preferably, the protein source is a plant material owing to the readily-available nature of these materials.
The mild processing operations effected on the source protein to form the PMM ensure that the protein isolate is in a substantially undenatured form, as deter-mined by differential scanning calorimetry.
Apart from the protein isolate, the remainder of the emulsifier mix is provided by egg white and gelatin.
It has been found that all three components are necessary to provide a product having good dimensional stability, good sliceability and good oil release during cooking.
Thus, if gelatin is omitted entirely, the product is soft and non-sliceable whereas if the overall gelatin concentration is too high, then a hard, low oil release product is obtained. Gelatin alone does not produce emulsification.
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Similarly, combinations of protein isolate and gelatin alone form products which are soft and lacking in sliceability while egg white and gelatin alone produce a rubbery mass with no fat-like quality and no oil release.
All three components, therefore, are required.
The weight ratio of 1:hese various proteins at the same overall protein level may be varied consider-ably to control the final texture from soft to hard.
The greater the proportion of egg white present, the drier is the product with less oil re'Lease while the greater the proportion of protein isolate present, the more fat-like the product becomes with greater oil release.
The fibrous protein used in the product of this invention may be any conventional texturizing fibrous protein, but preferably is the protein fibres formed from PMM by injection of a PMM into hot water following the procedure outlined in our copending Canadian application Serial No. 296,430 filed February 3, 1978. The fibrous protein provides a structure closely resembling adipose tissue, and adds texture, mouth feel and strength to the product.
In addition, the protein fibres increase the overall protein content of the product while the fibres do not significantly decrease oil release on cooking although some decrease in oil release is experienced with increasing concentrations of fibres. The fibres, therefore, represent a substantially inert protein filler with respect to fat binding. The presence of the protein fibres thus enables the overall protein level of the product after oil release on cooking to increase to a high level, for example, about 15 to about 30 wt.%, without resulting in a cake-like texture and without having to use high cost protein materials.
Protein fibres of various dimensions may be employed in the product of the invention, generally of length of about 0.5 to about 15 cm, preferably about 1 to about 4 cm, and of diameter of about 0.1 to about 1 mm. Mixtures of fibres of differing dimensions may be used to provide variable texture.
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The edible lipid material may be any convenient edible lipid material capable of emulsification in water with the mixture of emulsifiers and is usually at least one edible oil, preferably ~rom a non-animal source, such as, a vegetable oil, which may be unsaturated.
The simulated adipose tissue is formed by dissolving and/or dispersing the proteinaceous emulsifiers in water, emulsifying the edible lipid material with the proteinaceous dispersion incorporating the fibrous protein in the emulsion in dispersed form, and then heat setting the emulsion to a fat-like solid material consisting of a heat-coagulated matrix of protein with entrapped lipid material having protein fibres dispersed therethrough.
The fibrous protein may be incorporated into the emulsion in any convenient manner, such as, by direct addition thereto or by dispersing the same in the aqueous emulsifier dispersion. It is usually preferred to add the ~ibres to the emulsion to avoid degradation under the usually high shear conditions of emulsion formation.
The degree of emulsification achieved and hence the final texture of the product can be controlled to a certain degree by variation of certain parameters during the emulsification step.
~or example, the pH of the emulsifi-er dispersion can affect the emulsification capacity of the proteins.
The aqueous dispersion, therefore, is usually adjusted, if necessary, to a pH of about 6.5 to about 8.0, preferably about 7.0 to about 7.Ç, prior to commencing emulsification.
Variations in the temperature at which emulsi-fication occurs also varies the degree of emulsification,with greater emulsification occurring at 40C than at ambient temperature (20 to 25C). This difference in emulsification leads to a higher oil release from a product produced at a higher emulsi-fication temperature.
The presence or absence of sodium chloridealso has an effect on emulsification. Since sodium chloride tends to increase dispersion of the proteins and the more dispersed the proteins, the more available they , ; "
' ~ . ` , ~ 1 are for emulsification, it is preferred to provide small amounts, generally up to about 3.5~ by weight, preferably about 1 to about 2.5~ by weight.
The emulsification is usually effected under conditions of high shear for at least part of the procedure, although high shear can lead to over emulsification and destabilization if prolonged. ~sually, a high shear mixing of about 5 to 15 minutes is adopted with a final low shear mixing being effected for about 5 to 15 minutes.
Depending on the desired end use of the simulated adipose tissue, flavourings of any type may be incorpora-ted into the product by inclusion of the same in the emulsion prior to heat setting.
The emulsion is heat set by heating to an elevated coagulating temperature, generally in the range of about 90 to about 120C with a superatmospheric pressure being applied, if necessary, at the upper end of this range. It has been found that the texture of the product varies with the coagulating temperature, with a firmer product being obtained at the higher temperatures.
The simulated adipose material has the appear-ance and feel of adipose tissue and exhibits fat release on cooking so that no additional oil is required. The product also exhibits fat release in the mouth which together with the fibrous texture give a good mouthfeel to the bacon product of this invention.
In U.S. Patent No. 3,840,677 assigned to General Foods Corporation, there is described a bacon analog product comprising a fatty or white phase and a lean or red phase. The new bacon analog product provided in accordance with this invention is a combination of the simulated adipose tissue of this invention as the white phase and a red phase having the composition set forth in the U.S. patent, as outlined in the following Table 35 II: -, .
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TAsLE II
Component General range Preferred range ~ by weight ~ by wei~ht Water about 40 to ~x~t 65 about 45 to about 60 5 Fat about 10 to c~bout 25 about 15 to about 25 Protein isolate about 6 to about 24 - about 9 to about 18 Albumen up to ab~ut 15 about 1 to about 8 Proteinaceous 0 to about 15 ~XNt 1 to abcut 10 filler 10 Colour and flavour- to taste (usually about 5 to about 10 ing agents 5 to 15) Thickening agent 0 to about 2 0 to abGut 1 As described in the prior patent, a bacon analog product is obtained by layering emulsions correspon-ding to the red phase and white phase in the desiredthickness and then heat coagulating the layered emulsions.
The resulting coagulated material has good sliceability and is sliced to the desired thickness.
The use of the simulated adipose material as the white phase in this invention results in a simulated bacon analog which crinkles and has good texture on cooking, and has good oil release for frying without added cooking oil or fat.
Accordingly, the present invention provides a sliceable simulated bacon product consisting of a heat coagulated mass of separate red and white layers, the red layer consisting essentially of the following components in recited percentages by weight:
Water about 40 to about 65 Fat about 10 to about 25 Protein about 6 to about 24 isolate Albumen up to about 15 Proteinaceous 0 to about 15 filler Colour and to taste flavouring agents Thickening 0 to about 2 agent and the white layer consisting essentially of the following components in recited percentages by weight:
Lipid material about 65 to about 80 Water about 15 to about 25 Proteinaceous about 2.5 to about 7.0 emulsifiers - protein isolate about 1 to about 4 - egg white about 1 to about 2.5 - gelatin about 0.1 to about 1.0 Protein fibres about 15 to about 45 The invention is illustrated by the ~ollowing Examples:
Example I
This Example illustrates the formation of a simulated adipose tissue and the use thereof in a bacon analog in accordance with this invention.
A formulation for a simulated adipose tissue was chosen, as follows: ;
ComPonent Wt.%
Fababean PMM 2.50 Egg white solids l.00 Gelatin 0.33 Sodium chloride 2.00 Water 21.50 Vegetable oil 72.67 100 . 00 Protein fibres 30 wt.% of above Spices and flavours as required for taste The fababean PMM (i.e., a PMM prepared from fababeans in accordance with the process of Canadian Patent No. lt028,552) was dispersed with sodium chloride in 80% of the water, the pH was adjusted to about 7.6 and the mixture was solubili~ed for 30 minutes. The gelatin was dispersed in the remaining 20% of the water, heated to about 40C to solubilize the same and cooled to about 30C prior to addition to the fababean PMM disper sion. The egg white solids were then added to the protein mixture, the pH again adjusted to about 7.6 and the mixture .... . . . ... . . .. . .
0~
was solubilized for about 15 minutes.
~ ehydrated (in water) thawed fresh fababean PMM fibres of diameter about 0.4 mm and length of about 0.5 to about 2 cm and prepared as outlined in our copending application Serial No. 296,430 were added to the solubilized mixture along with water soluble spices and flavours.
Two-thirds of the oil was then blended lor homogenized) with the protein and fibre mixture at high shear for 10 minutes after first dissolving oil soluble flavours in the oil.
The mixture was transferred to a KITCHEN AID
HOBART (Trademarks) mixer and the remaining oil was blended in at speed 8 for 10 minutes. The resulting emulsion was layered into pans with lean phase bacon analog as described in U.S. Patent No. 3,840,677 and heat set for 1 hour in flowing steam. The heat-set slab then was tempered for 12 to 24 hours at about 4C.
The tempered slab was sliced to desired thick-ness and fried at 350F for times varying from 4 to 8 minutes providing different final doneness and texture.
No oil was added and satisfactory oil release was observed.
The cooked bacon analog exhibited good taste characteris-tics, as compared with natural bacon.
Example 2 In this Example, PMM materials from other protein sources, namely, pea PMM, peanut PMM and soybean PMM were substituted for the fababean PMM in the formulation and the procedure was repeated. Results equivalent to those obtained in Example I were obtained in each case.
Example 3 In this Example, the PMM fibres were rehydrated in protein solution made up from PMM. The overall firmness of the white phase appeared to be increased.
Example 4 This Example illustrates the variation in texture of the bacon analog product with varying ~uantities and sizes of PMM fibres.
The procedure of Example I was repeated, except that the ~uantity of the fibres was varied over the range , -: , .
. . ~ . ,: .
, : . . : i of 15 to 45% by weight of the remainder of the composition and fibres of diameter 0.4 mm and 0.1 mm were used in varying proportions of 40 to 70 wt.% of large diameter fibres to 60 to 30 wt.% of small diame-ter fibres.
The texture of the pxoduct varied from crunchy to chewy.
Example 5 This Example illustrates the variations in properties of the bacon white phase in the bacon analog product formed following the procedure of E~ample 1.
The procedure of Example 1 was repeated except that the relative weight proportions of PMM and egg white were varied while the overall protein weight remained the same and the properties of the bacon white phase were observed. The following Table III summarizes the results obtained:
TABLE III
Egg PMM Colour Texture Oil Release on wt.% Cooking 3.5 Bn~ash Soft, lacks stabili~, not slioeable 0.875 2.625 Off-white Soft, sliceable but High oil release lacks coh~siveness 1.75 1.75 Slight Fat-like, texture Good oil rel~ease yellow slightly r~ery
2.625 0.875 Yellcwish Dry, cr ~ ly, n~ y Little oil release texture
3.5 0 Yellcw Very rubbery, cru~bles No oil release when frie At overall weight proportions of 2.5 wt.%
protein isolate, 1 wt.% egg white and 0.33 wt.% gelatin, varying proportions of a PMM and a soy protein i~olate (Promine D) were used in the bacon white phase and the oil release properties determined. When 100% PMM was used, the fry-away value was 26 wt.% and increased with increasing proportions of soy protein to a value of 44 wt.% at 100% soy isolate. It was'also observed that the cooked material became more crumbly as the proportion : ;. ,. .: .
, , ,: ., ' ., :
- ~ :, :
..
~2~'7~
of soy isolate increased.
In summary of this disclosure, the present invention provides a novel bacon analog product having many desirable properties. Modifications are possible within the scope of this invention.
;. `', '`' ` `' .''' ': " '`:,~`, `` '
protein isolate, 1 wt.% egg white and 0.33 wt.% gelatin, varying proportions of a PMM and a soy protein i~olate (Promine D) were used in the bacon white phase and the oil release properties determined. When 100% PMM was used, the fry-away value was 26 wt.% and increased with increasing proportions of soy protein to a value of 44 wt.% at 100% soy isolate. It was'also observed that the cooked material became more crumbly as the proportion : ;. ,. .: .
, , ,: ., ' ., :
- ~ :, :
..
~2~'7~
of soy isolate increased.
In summary of this disclosure, the present invention provides a novel bacon analog product having many desirable properties. Modifications are possible within the scope of this invention.
;. `', '`' ` `' .''' ': " '`:,~`, `` '
Claims (3)
1. A sliceable simulated bacon product consisting of a heat coagulated mass of separate red and white layers, said red layer consisting essentially of the following components in recited percentages by weight:
Water about 40 to about 65 Fat about 10 to about 25 Protein about 6 to about 24 isolate Albumen up to about 15 Proteinaceous 0 to about 15 filler Colour and to taste flavouring agents Thickening 0 to about 2 agent and the white layer consisting essentially of the following components in recited percentages by weight:
Lipid material about 65 to about 80 Water about 15 to about 25 Proteinaceous about 2.5 to about 7.0 emulsifiers - protein isolate about 1 to about 4 - egg white about 1 to about 2.5 - gelatin about 0.1 to about 1.0 Protein fibres about 15 to about 45
Water about 40 to about 65 Fat about 10 to about 25 Protein about 6 to about 24 isolate Albumen up to about 15 Proteinaceous 0 to about 15 filler Colour and to taste flavouring agents Thickening 0 to about 2 agent and the white layer consisting essentially of the following components in recited percentages by weight:
Lipid material about 65 to about 80 Water about 15 to about 25 Proteinaceous about 2.5 to about 7.0 emulsifiers - protein isolate about 1 to about 4 - egg white about 1 to about 2.5 - gelatin about 0.1 to about 1.0 Protein fibres about 15 to about 45
2. The bacon product of claim 1, wherein the red layer consists essentially of the following components.
in recited percentages by weight:
Water about 45 to about 60 Fat about 15 to about 25 Protein isolate about 9 to about 18 Albumen about 1 to about 8 Proteinaceous filler about 1 to about 10 Colour and flavour- about 5 to about 10 ing agents Thickening agent 0 to about 1
in recited percentages by weight:
Water about 45 to about 60 Fat about 15 to about 25 Protein isolate about 9 to about 18 Albumen about 1 to about 8 Proteinaceous filler about 1 to about 10 Colour and flavour- about 5 to about 10 ing agents Thickening agent 0 to about 1
3. The bacon product of claim 1 or 2, wherein the white layer consists essentially of the following components in recited percentages by weight:
Lipid material about 70 to about 75 Water about 18 to about 23 Proteinaceous emulsi- about 3.0 to about 5.0 fiers - Protein isolate about 1.5 to about 2.5 - Egg white about 1 to about 1.75 - Gelatin about 0.3 to about 0.5 Protein fibres about 15 to about 20
Lipid material about 70 to about 75 Water about 18 to about 23 Proteinaceous emulsi- about 3.0 to about 5.0 fiers - Protein isolate about 1.5 to about 2.5 - Egg white about 1 to about 1.75 - Gelatin about 0.3 to about 0.5 Protein fibres about 15 to about 20
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000379186A CA1120774A (en) | 1981-06-05 | 1981-06-05 | Bacon analog product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000379186A CA1120774A (en) | 1981-06-05 | 1981-06-05 | Bacon analog product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1120774A true CA1120774A (en) | 1982-03-30 |
Family
ID=4120163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000379186A Expired CA1120774A (en) | 1981-06-05 | 1981-06-05 | Bacon analog product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1120774A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
| EP0498513A1 (en) * | 1991-02-08 | 1992-08-12 | van Schouwenburg, Gerrit A. | Method of preparing simulated adipose tissue for use in meat products |
-
1981
- 1981-06-05 CA CA000379186A patent/CA1120774A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
| EP0498513A1 (en) * | 1991-02-08 | 1992-08-12 | van Schouwenburg, Gerrit A. | Method of preparing simulated adipose tissue for use in meat products |
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