CH628502A5 - Textured proteins and process for producing the said proteins - Google Patents

Description

The present invention relates to new spun proteins containing fat divided into fine particles and optionally added with other adjuvants, the process making it possible to obtain said proteins and the installation making it possible to carry out said process.

Numerous studies have been carried out on the texturing of certain vegetable or animal proteins, in order to give them the aspect and taste qualities proper to allow their introduction into human food. The most commonly used methods of transforming raw proteins into more sophisticated products that can replace meat are extrusion and spinning.

The term “spinning” is intended to mean a process for forming threads by extruding a solution, a dispersion or a gel through a plate provided with orifices of small diameter, or die, of suitable shape and dimensions. . The products obtained according to the spinning process will be denoted by yarns, filaments, fibers, and by bundle the association of said filaments. Spinning offers the advantage of reproducing the fibrous nature of meats and makes it possible to obtain various products as to their appearance and their nutritional properties. However, it requires the use of purified proteins such as isolates, which are powders generally comprising more than 90% of proteins. Indeed, products with less than 70% protein are not directly spinable.

To be spun, proteins must first be put in the form of a protein gel; in this text, we will call gel

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protein, or collodion, a dispersion of protein isolates in an appropriate dispersing medium, such as an alkaline solution, said dispersion possibly going as far as forming a colloidal solution, depending on the type of proteins dispersed and the dispersing agent used implemented.

To obtain products which imitate as much as possible meat (term which within the framework of the invention includes the flesh of mammals as well as that of birds, fish, crustaceans and other animals which man consumes for his food ), it is essential to reproduce the fibrous texture of natural meat, to give protein fibers a good flavor by adding various adjuvants and, above all, to introduce a certain amount of fatty matter well distributed in said fibers.

Different methods of adding fat have been proposed. A process is known (cf. French patent No. 1048464) which consists in dipping the protein filaments, previously coagulated, in a fat bath. An external coating of the fibers is thus obtained. It turns out that, according to this process, the fat is not distributed in the core of the fibers, but remains outside, hence a certain heterogeneity. In addition, it is not possible to predetermine the amount of fat that is introduced, or to keep it during a subsequent processing of the fibers, such as cooking for example.

It was recommended to introduce the fat directly into the protein gel and to spin the mixture (cf. American patent N ° 2730447).

However, the homogeneity of said mixture is more or less good depending on the physical state of the fat. On the other hand, the prolonged contact of the fat with alkaline agents causes a partial saponification of said fat, hence an alteration of the taste and a lower digestibility of the product obtained. In addition, the protein gel / fat mixture being prepared in advance and the spinning having a certain duration, there is no consistency in the quality of the fibers obtained.

It was therefore desirable to have proteins internally comprising fine particles of fatty matter dispersed in a homogeneous manner, said fatty matter not being altered before its incorporation and being preserved during the subsequent processing and the various uses of said proteins.

It has now been found, and this is what constitutes the object of the present invention, new spun proteins containing fat, characterized in that the filaments of said proteins have in their cross section fat particles d '' a diameter varying from 1 to 60 [j. and in that the saponification rate of the incorporated fat is at most equal to 5%.

In the following description of the present invention, the term “fat” means:

- any edible fat proper, used alone or as a mixture: oils, animal or vegetable fats, etc., and

- any edible fat containing at least one fat-soluble adjuvant such as, for example, flavoring and perfuming agents, artificial flavors, preservatives such as antioxidants, dyes, emulsifiers, vitamins, or nutritional additives such than N-acetyl-L-methionine.

We will call percentage of saponified fat, or rate of saponification of fat, the ratio of the saponified ester functions to the totality of the ester functions of the fat mixed with proteins.

Reference will be made, when expressing the percentages relative to the proteins, to the dry product obtained by passing through an oven at 110 ° C. until a constant weight is obtained.

The proteins spun according to the present invention can have an average molecular mass of 50,000 to 100,000. They consist of filaments whose diameter can vary from 10 to 300 [x and comprise, as described above, fat particles dispersed throughout their section. The structure of said filaments is determined by microscopic photography of a cross section of said filaments, after extraction of the fatty material with hexane. It is noted that the particles of fatty substances have a diameter of 1 to 60 (i and commonly from 5 to 25 dd. In addition, the fat contained in said filaments is not altered and its saponification rate does not exceed 5 %, as can be determined in a known manner by assaying its ester functions.

Another object of the invention is constituted by the process for the preparation of spun proteins as described above, consisting in mixing fat and a protein gel, in spinning the mixture in an appropriate coagulating medium, said process being characterized in that that the mixing is carried out under conditions such that the saponification rate of the fat is at most 5% and that the fat is distributed in the protein gel in the form of particles having 1 to 60 μm in diameter

One way to avoid the saponification of the fat, or to reduce it to a rate lower than 5%, is to limit the duration of the protein gel and fat contact until passing through the die to a maximum of 2 min.

Contact times varying from 1 to 20 s are particularly suitable, since the incorporated fat is free of saponified functions. ''

The advantages obtained according to the method of the invention are numerous. Protein filaments are obtained comprising, homogeneously and evenly throughout their section, fine fat particles having a diameter of a few microns. . The introduction of the fat into the heart of the protein fiber allows its conservation during subsequent uses. It is important to point out that the process of the invention, by avoiding any saponification, means that the incorporated fatty matter retains its taste and its integrity. In addition, the quantity of fat that is desired can be introduced into the spun proteins, since all the fat sent into the feed circuit is found in the spun product. The fat is therefore preserved not only in its quality, but also in its quantity.

Another advantage of the process of the invention lies in the fact that the adjuvants can be introduced beforehand into the fatty material, which then allows their incorporation into the protein fibers without any denaturation. Until now, the various adjuvants could be put in the spinning solution, therefore mixed with the protein gel, which often led to their degradation in contact with the gel, most often alkaline, and were largely lost during coagulation. , neutralization and washing.

Another commonly used method consists of depositing the adjuvants on the protein filaments by coating, but it leads to a surface distribution of the adjuvants (flavoring agents, colorings), which is hardly satisfactory as regards the overall properties of the products obtained. imitating meat. The simultaneous introduction of the actual fat and adjuvants according to the method of the invention overcomes the aforementioned drawbacks.

The invention therefore relates to a new process for obtaining spun proteins containing fat, characterized in that an aqueous suspension of vegetable and / or animal proteins is prepared, that an aqueous solution is added to said suspension alkaline in order to obtain a protein gel, which is sent separately, and with appropriate relative flow rates, the fat maintained in the liquid state and said protein gel in the supply circuit of the die, before or in a mixing device, that the two constituents are intimately mixed by any mechanical means for a period until spinning not exceeding 2 min, that the mixture thus prepared is spun and that the filaments are coagulated in a coagulating bath.

The continuous filaments thus formed can be drawn, neutralized and washed.

The proteins used according to the invention can in particular be isolates of vegetable proteins such as soybeans, sunflowers, faba beans, peas, peanuts, corn, rapeseed, alfalfa, oats, barley and wheat, or animal proteins such as lactoproteins (casein, caseinate, seroproteins), gelatin, blood proteins and fishmeal. Soy isolates,

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sunflower, faba bean and milk casein are prime raw materials.

The protein concentration of the aqueous suspension can vary within wide limits, from 5 to 40% by weight, but preferably between 10 and 25% by weight.

The alkaline solution used to prepare the protein gel may advantageously be an aqueous solution of sodium hydroxide and / or potassium hydroxide, having a concentration such that the weight ratio base / protein is from 2 to 25%.

The fat incorporated into the proteins according to the invention can be any edible fat used alone or as a mixture; most commonly, different oils such as peanut oil, olive oil, corn oil, sunflower oil, soybean oil, walnut oil, etc. are used. coconut oil, sesame seed oil, cotton seed oil, safflower oil or fish oils and / or animal or vegetable fats such as butter, margarine, beef tallow, lard, chicken fat.

The proportion of fat added to the protein gel can vary, depending on the type of flesh that one wants to imitate, from 0.5 to 60% by weight relative to the proteins, preferably from 5 to 30%.

The fat may contain any adjuvant, as long as it is liposoluble. Examples of such adjuvants include:

- natural flavoring or perfuming agents which are generally protein hydrolysates,

- fat-soluble edible artificial flavors,

Liposoluble antioxidants such as ascorbyl palmitate, thiodipropionic acid, dilauryl thiopropionate, distearyl thiopropionate,

- fat-soluble vitamins such as vitamin A, pro-vitamin A or p-carotene, vitamin D, vitamins B1 and B12,

- flavor or flavor enhancing agents,

- emulsifiers, and

- fat-soluble dyes.

Among the adjuvants which can be incorporated into the fat, those which are most frequently used are flavoring and perfuming agents, that is to say agents whose role is to provide proteins with the qualities organoleptics and olfactory desired.

The natural flavoring or perfuming agents used in particular are protein hydrolysates such as ham flavoring, beef flavoring, pork flavoring, onion flavoring, fish flavoring and the other extracted products. different types of meat or vegetables, insofar as they can be mixed homogeneously with fat.

The proportions of fat-soluble adjuvant in the fat that is usually used are such that they must meet two conditions. First of all, the fat / fat-soluble adjuvant mixture must be homogeneous. Next, the fat-soluble adjuvant / protein adjuvant weight ratio must be between 0 and 15%. Preferably, the fat-soluble adjuvant / protein adjuvant weight ratio is approximately 3 to 6%. But these proportions are obviously variable depending on the type of adjuvant introduced.

As coagulating agent, an organic liquid can be used, but an aqueous solution of an acid such as hydrochloric acid, acetic acid, lactic acid, citric acid, anhydride is preferably used. sulfurous, sulfuric acid, nitric acid, phosphoric acid or other similar acids, or an aqueous solution of a salt such as sodium chloride, calcium chloride or sodium acetate, or an aqueous solution of an acid and a salt as mentioned above.

The acid concentration of the bath can vary from 0.5 to 10% by weight, but is preferably chosen between 2 and 5% by weight. Also for the salts the concentration is very variable: from 0.5 to 20% by weight, but is preferably between 5 and 10% by weight. One of the preferred coagulation baths is an aqueous solution at 5% by weight of acetic acid and 5% by weight of sodium acetate.

The process of the invention is carried out in the following manner.

The protein gel can be obtained by loading the alkaline solution into the protein dispersion, the quantities being predetermined.

A preferred variant of the process according to the invention consists in preparing an aqueous suspension of vegetable and / or animal protein isolates in a tank, by stirring for a period, varying with the nature of the protein used, from a few minutes at 2 or 3 o'clock. The suspension is then sent to a homogenizer, into which an alkaline solution is also introduced in an amount and in a concentration such that the pH of the mixture obtained is between 9 and 13.5, preferably between 10 and 12, and the weight ratio base / protein is from 2 to 25%. This alkalization, which makes it possible to prepare the spinnable protein gel, is carried out from 2 to 25 ° C and preferably between 2 and 7 ° C; the temperature in the homogenizer can advantageously be maintained by a double jacket system.

The duration of the operation varies according to the apparatus (which can advantageously be a double screw or a kneader or a static mixer) from 3 to 4 min up to approximately 30 min. In a discontinuous variant of the process, the total shelf life of the protein gel does not generally exceed 60 min. However, it is advantageous to operate continuously, which considerably reduces this duration. Some aging of the gel is however necessary to reach the viscosity desired for spinning. The relatively low temperature at which the protein gel is maintained avoids the breakdown of proteins and, therefore, the unpleasant tastes and the consequent drop in nutritional properties. The protein gel can advantageously be filtered in a known manner to remove the insolubles whose presence would be troublesome during spinning. Then, a little (or a mixture of fats) liquid, or kept liquid by heating, is introduced into the die supply circuit, shortly before the latter. The quantity of fat incorporated can be adjusted, for example, by a metering pump whose speed of rotation makes it possible to adjust the dosage of fat. The mixing of the protein gel and the fatty substance can be ensured, for example, by a set of gear pumps and filters. It can be improved by using a static mixer. The contact time of the fat and the protein gel is thus limited to the time necessary to obtain good dispersion of the fatty substance. This duration does not exceed 2 min, but it is most commonly between 1 and 20 s.

According to the present invention, the protein gel / fat mixture is then extradited through one or more channels. The dies used are usually of the type used for spinning artificial or synthetic textiles. They are characterized by their number of holes (from 2000 to 15000 holes in general) and by their diameter (0.05 to 0.30 mm).

The filaments obtained are collected in a coagulating medium in which the die is immersed. The temperature at which coagulation takes place can vary within wide limits, from 5 to 80 ° C., but is preferably chosen in the vicinity of room temperature, ie 20 to 25 ° C. Then the filaments are subjected to a drawing which is determined by the difference between the lifting speed, that is to say the exit speed of the threads from the coagulating medium, and the recovery speed, the latter possibly being 10 to 400% greater than the speed of lifting. The stretching causes the more or less extensive orientation of the protein chains and thus acts on the hardness or tenderness of the final fiber. In this way, we can imitate the type of flesh we want.

60 The bundle of filaments thus obtained is then neutralized at pH values between 4.5 and 6.5, preferably in the vicinity of 5.5, a value which corresponds to the pH zone of natural products. The choice of composition and concentration of the neutralization bath is determined by the acidity of the coagulating bath. The neutralization bath 65 used can be an aqueous solution of a base such as, for example, soda or potash, an aqueous solution of a salt such as sodium chloride, calcium chloride, hydrogen carbonate sodium or potassium carbonate

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sodium or potassium, or an aqueous solution of a base and a salt such as those mentioned above. The concentration of the neutralization bath can vary within wide limits: from 1 to 10% by weight for the basic compounds, from 1 to 20% by weight for the neutral compounds.

A water wash is then carried out to remove the residual mineral salts and perfect the neutralization if necessary. This washing can be carried out by passage through a bath, by running off on rollers or by any other suitable system. Depending on the acidity of the coagulation medium, a single wash may be sufficient, without the neutralization phase being necessary.

The wet fibers obtained contain about 60 to 70% water.

The understanding of the invention will be facilitated using the attached figure, which illustrates by way of example an installation for implementing the method according to the invention.

The installation shown in the attached figure comprises a tank 1 into which the protein isolate 25 is brought on the one hand and the water 26 on the other hand. Preferably, the tank 1 is provided with stirring means, of any type commonly used, such as a propeller agitator or an anchor agitator. These stirring means ensure good dispersion of the proteins in water, to obtain an aqueous suspension. The aqueous protein suspension is preferably sent by means of a pump 3 via line 20 to the homogenizer 5. In line 20, downstream of the pump 3 and upstream of the homogenizer 5, is injected by means of the pump 4 the alkaline solution contained in the storage tank 2. The pump 4 is preferably a metering pump. Alternatively, and to ensure better mixing of the aqueous protein suspension and the alkaline solution, the alkaline solution can be supplied upstream of the pump 3, that is to say at the aspiration thereof.

It is understood that, as homogenizer 5, a homogenizer of any known type can be used; one can for example use a static mixer; screw homogenizers are particularly suitable. The protein gel leaving the homogenizer 5 can be directed to a filtration device 6.

The protein gel is then filtered by passage through a fabric in order to obtain a filtered protein gel. The protein gel can optionally be subjected to several successive filtrations, by passage through filter cloths of decreasing size mesh.

The fat contained in the reservoir 8 is introduced by the introduction conduit 29 for example by means of the pump 9, which can be a metering pump, and is incorporated into the filtered protein gel collected at the outlet of the filter 6 by the conduit 28. Possibly, for certain fatty materials whose melting point is higher than ambient temperature, the reservoir 8 is advantageously provided with heating means which can be incorporated into its wall, or even be constituted by a heating element immersed in the reservoir. .

The filtered protein gel / fat mixture is introduced by means of the feed pump 10 into the die 12, the die being immersed in the coagulation bath 13. The feed pump 10 is preferably a metering pump, as by example a gear pump. The feed pump 10 can also feed several dies arranged in parallel. Depending on the respective flow rates of the feed pump 10, on the one hand, and of the pumps 9,4 and 3, on the other hand, it may be desirable to establish a partial recycling of the protein gel filtered upstream of the homogenizer 5 via line 7.

Optionally, the die 12 is preceded by a mixer 11; for example, a static mixer is particularly suitable. In the attached figure, the mixer 11 is shown located at the outlet of the feed pump 10, it can also be located at the suction thereof.

At the outlet of the die 12, the filaments 21 form a bundle and are taken up on a roller 22. The bundle passes over a roller 23,

then on a roller 27, and is thus brought into a neutralization bath 14. Between the die and the roller 27, the filaments are subjected to a drawing which occurs mainly in air. This stretching is such that the length of the filaments increases from 10 to 400%. The bundle of filaments is then driven by means of guide rollers such as 24 to one or more washing baths 15.

Optionally, the bundle of filaments can be drawn out of the coagulation bath directly towards the washing bath or baths, if neutralization is not necessary.

The washing of the filaments by soaking in the bath or baths can be replaced by a washing by trickling, the filaments being able to be supported by means of an endless belt.

The bundle of washed filaments can then be spun, for example by passing between two rollers 16.

The succession of the operations described can advantageously be carried out in the context of a continuous process.

The following examples are given by way of illustration of the invention, without however limiting it. In the examples, unless otherwise stated, the percentages are given by weight.

Example 1:

13.5 kg of soy isolate and 801 of drinking water at 20 ° C are loaded into a 1201 tank.

The soy isolate has the following characteristics:

—- water content: 7%

- protein content: 95% on the dry matter, or 88.3% on the powder

- pH: 4.5 ± 0.2

- density: 0.55

The stirring speed is 80 rpm and the suspension lasts 15 min. The suspension is loaded into a Z-arm mixer, thermostatically controlled at 5 ° C.

After loading the suspension, basify with 3.21 sodium hydroxide at 36 ° B (400 g / l sodium hydroxide). The mixture is kneaded for 20 min and loaded into the hopper, which is also refrigerated at 5 ° C.

The incorporation of beef tallow, maintained in a liquid state (at 60 ° C) is done before the feed pump by a gear pump of 2.4 cm3 / rev, adjusted so as to give a flow of tallow 1.7 kg / h. The protein gel / tallow contact is approximately 20 s.

The gel is pumped on a filter lined with 250 mesh stainless steel cloth (mesh void: 62 [*), then is taken up by a feed pump having a flow rate of 20 cm3 / rev and a speed of 54 rev / min (i.e. a flow rate of 64.81 / h) which feeds a die with 3,954 holes 0.15 mm in diameter.

The spinning time is approximately 80 min.

Coagulation is carried out in a bath, the initial composition of which is as follows:

- 801 water

- 4 kg of acetic acid

- 4 kg of sodium acetate

The coagulation bath is renewed with an aqueous solution of acetic acid at 10%, at a rate of 261 / h. With the same flow rate, the solution of acetic acid and sodium acetate which constitutes the bath is rejected, in order to avoid a progressive enrichment of the coagulating medium in sodium acetate.

The wires are then washed by running potable water with a flow rate of approximately 4001 / h.

These fibers are then subjected to a batch washing in a 2.5% solution of sodium hydrogencarbonate, then a washing with water.

The filaments obtained have the following characteristics:

- composition per 100 g of wet filaments:

- 70 g of water

- 30 g of dry extract including 4.5 g of tallow and 25.5 g of soy isolate

- pH: 5.8

- filament diameter: 115 to 130 dx

- diameter of tallow particles: 5 to 15 (x

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Example 2:

231 potable water and 4.5 kg of sunflower isolate, having a protein purity of at least 90%, are loaded into a mixer thermostatically controlled at 5 ° C. After 30 min of stirring, basification is carried out with 525 cm 3 of 36 ° B sodium hydroxide (400 g / l sodium hydroxide), ie a ratio of 46.6 g of pure soda / kg of isolate.

After 20 min of homogenization at 5 ° C, a protein gel having a pH of 12 is obtained; it is left to stand 10 min before spinning. The dry product concentration of this gel is 15% by weight. The gel is loaded into the refrigerated spinning hopper at 5 ° C. The incorporation of the lard maintained in the liquid state (around 40 ° C) is made before the feed pump by a gear pump adjusted so as to give a flow rate of: 24.3 cm3 of lard / min. The gel / lard mixture is sent with a flow rate of 1080 cm3 / min, by the feed pump in the die. The die used has 3954 holes of 0.15 mm in diameter.

The spinning time is 30 min. The contact time between the protein gel and the lard is approximately 10 s.

The coagulation of the filaments is carried out, as in the previous example, in a bath containing 5% acetic acid and 5% sodium acetate. The wires are washed and recovered as in Example 1.

The filaments obtained have the following characteristics:

- composition per 100 g of wet filaments:

- 70 g of water

- 30 g of dry extract including 4.5 g of lard and 25.5 g of sunflower isolate

- pH: 5.7

- filament diameter: 115 to 130 ^

- diameter of the lard particles: 5 to 15 | x

Example 3:

15.6501 of water and 4.8 kg of acid casein are loaded into a mixer thermostatically controlled at 5 ° C. The mixture is stirred for 2 h so as to obtain a homogeneous suspension. Basified by adding 525 cm3 of 36 ° B sodium hydroxide (400 g / l sodium hydroxide), a ratio of 43.8 g of pure sodium hydroxide / kg of casein. Stirred for another 20 min and allowed to stand for 10 min. The procedure is as in Examples 1 and 2 to incorporate 15% by weight of lard relative to the casein; the fat injection rate is set at 37 cm3 / min. The mixture is spun through a die of 3954 holes of 0.15 mm in diameter, with a feed rate of the die of 1080 cm3 / min. The spinning lasts 30 min. The filaments are coagulated in an aqueous bath containing 5% by weight of acetic acid and 5% by weight of calcium chloride; the pH of the coagulation bath is 2.2. The threads are lifted from the coagulating bath at a speed of 10 m / min, then washed. The contact time between the protein gel and the fat is approximately 10 s.

The filaments obtained have the following characteristics:

- composition per 100 g of wet filaments:

- 67 g of water

- 33 g of dry extract including 4.95 of lard and 28.05 of casein isolate

- pH: 5.0

- diameter of the filaments: 125 to 145 fj.

- diameter of the lard particles: 5 to 15 (x

Example 4:

13.5 kg of soy isolate and 801 of drinking water at 20 ° C are loaded into a 1201 tank.

The soy isolate has the following characteristics:

- water content: 7%

- protein content: 95% on the dry matter, or 88.3% on the powder

- pH: 4.5 ± 0.2

- density: 0.55

The stirring speed is 80 rpm and the suspension lasts 15 min. The suspension is loaded into a Z-arm mixer, thermostatically controlled at 5 ° C.

After loading the suspension, basify with 3.21 sodium hydroxide at 36 ° B (400 g / l sodium hydroxide). The mixture is kneaded for 20 min and loaded into the hopper, which is also refrigerated at 5 ° C.

A fat, liquid palm oil (maintained at 60 ° C.) is incorporated in which a liposoluble onion aroma is dispersed at a concentration of 0.66% by weight. The incorporation is made before the feed pump by a 1.2 cm3 / rev gear pump set at 28 rpm, so as to give a flow rate of 2 kg / h. The protein gel / fat contact containing the onion flavor is approximately 10 s.

The gel is pumped on a filter lined with 250 mesh stainless steel cloth (mesh void 62 (i), then is taken up by a feed pump having a flow rate of 20 cm3 / rev and a speed of 54 rev / min (i.e. a flow rate of 64.81 / h) (approximately 9.3 kg of soybeans / h) which feeds a die of 3954 holes of 0.15 mm in diameter.

The spinning time is approximately 80 min.

Coagulation is carried out in a bath, the composition of which is as follows:

- 801 water

- 4 kg of CH3COOH

- 4 kg of CH3COONa

The coagulation bath is renewed with a 10% aqueous solution of CH3COOH, at a rate of 261 / h. With the same flow rate, the solution of CH3COOH and CH3COONa is rejected in order to avoid a progressive enrichment of the medium in CH3COONa.

The wires are then washed by running potable water of approximately 1501 / h.

The filaments obtained have the following characteristics:

- composition per 100 g of wet filaments:

- 70 g of water

- 30 g of dry extract including 5.28 g of flavored palm oil and 24.72 g of soy isolate. The amount of aroma is approximately 35 mg, which represents 0.35 g of aroma / kg of wet fiber

- pH: 5.8

- filament diameter: 115 to 130 [*

- diameter of the MG particles: 5 to 15 (x

Example 5:

The procedure is as in Example 4 with the same apparatus and the same batch of soy isolate.

A liposoluble fish flavor is dissolved in the liquid palm oil (maintained at 60 ° C.), at a rate of 33% by weight relative to the palm oil. The incorporation of the flavored palm oil is done before the feed pump by a gear pump, with a flow rate of 1.7 kg / h. The protein gel / flavored palm oil contact time is approximately 10 s.

Spinning, coagulation and washing are carried out as in the previous example.

The filaments obtained have the following composition per 100 g of wet fibers:

- 70 g of water,

- 30 g of dry extract including 25.5 g of soybean and 4.5 g of palmate oil with 33% fish aroma, which represents 1.5 g of aroma per 100 g of wet fiber.

Example 6:

The procedure is as in Example 5, with the following differences:

- fat used: lard,

- fat-soluble aroma: aroma of ham at 44.5% in the lard + aroma mixture.

The filaments obtained have the following composition per 100 g of wet fibers:

- 70 g of water,

- 30 g of dry extract including 25.5 g of soya and - 4.5 g of flavored lard, which corresponds to 2 g of ham flavor for 100 g of wet fiber.

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The process according to the invention can advantageously be used to the extent that they are edible and authorized by the legislation for the preparation of protein products whose texture, taste, relating to food products. One can add, if necessary, by the appearance and the nutritive qualities are very close to those of the example various authorized food colors, artificial flavors meat and whose cost price is lower. or natural, salt, sugar, wheat gluten, glutamate

In fact, the fibers obtained can be linked using monosodium albumin, skim or dried milk solids, spices, egg, fish albumin, gelatin, soy proteins, pepper, vitamins and other similar compounds.

starch, casein, pectins or gums such as the invention therefore allows the introduction into human nutrition.

carboxymethylcellulose. hand of cheap vegetable or animal protein, in their

Other ingredients can be added without any other limitation giving most of the qualities of noble food products that the taste and olfactory properties and the desired appearance are the different types of animal meat.

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1 sheet of drawings

Claims (22)

628502 2 1. Spun proteins containing fat, characterized in that the filaments of said proteins comprise, in their cross section, particles of fat with a diameter varying from 1 to 60 (j. And in that the saponification rate of the incorporated fat is at most equal to 5%. 2. Spun proteins according to claim 1, characterized in that the fat is any edible fat or any mixture of edible fats. 3. Spun proteins according to claim 1, characterized in that the fat is any edible fat or any mixture of edible fats containing at least one fat-soluble adjuvant. 4. Spun proteins according to claim 3, characterized in that the fat-soluble adjuvant is any flavoring and / or perfuming agent. 5. Process for the preparation of spun proteins according to claim 1, consisting in mixing fat and a protein gel, in spinning the mixture in a coagulating medium, said process being characterized in that the mixing is carried out under conditions such that the saponification rate of the fat is at most 5% and that the fat is distributed in the protein gel in the form of particles having 1 to 60 μm in diameter. 6. Method according to claim 5, characterized in that one operates under conditions such that the contact time between the protein gel and the fat, until the moment of the passage of the mixture in the die, does not exceed 2 min. 7. Method according to one of claims 5 or 6, characterized in that an aqueous suspension of vegetable and / or animal proteins is prepared, that an aqueous alkaline solution is added to said suspension in order to obtain a gel protein, which is sent separately the fat, maintained in the liquid state, and said protein gel in the supply circuit of the die, before or in a mixing device, that the two constituents are intimately mixed by any mechanical means for a period up to spinning not exceeding 2 min, file the mixture thus prepared and coagulate the filaments in a coagulating bath. 8. Method according to one of claims 5 or 6, characterized in that on the one hand an aqueous suspension of vegetable and / or animal proteins is prepared and that an aqueous alkaline solution is added to said suspension in order to '' obtain a protein gel, which is mixed on the other hand at least one fat-soluble adjuvant and the fat maintained in the liquid state, which is sent separately, and with appropriate relative flow rates, the fat containing the or the fat-soluble adjuvants and said protein gel in the supply circuit of the die, before or in a mixing device, that the constituents are intimately mixed by any mechanical means for a period until the spinning does not exceed 2 min, file the mixture thus prepared and coagulate the filaments in a coagulating bath. 9. Method according to one of claims 5 to 8, characterized in that the contact time between the protein gel and the fat is from 1 to 20 s. 10. Method according to one of claims 5 to 9, characterized in that the protein raw material used is an isolate of soy, sunflower, faba bean or casein from milk. 11. Method according to one of claims 7 to 10, characterized in that the alkaline aqueous solution is an aqueous solution of soda and / or potash. 12. Method according to one of claims 7 to 11, characterized in that the weight ratio base / protein in the preparation of the protein gel varies from 2 to 25%. 13. Method according to one of claims 5 to 12, characterized in that the pH of the protein gel is between 9 and 13.5 and preferably between 10 and 12. 14. Method according to one of claims 5 to 13, characterized in that the protein gel is prepared and maintained at a temperature of 2 to 25 = C, preferably between 2 and 7 ° C. 15. Method according to one of claims 5 to 14, characterized in that the fat is liquid at room temperature or is kept liquid by heating. 16. Method according to one of claims 5 to 15, characterized in that the incorporated fat content varies from 0.5 to 60%, and preferably from 5 to 30% by weight, relative to the proteins. 17. Method according to one of claims 8 to 16, characterized in that the ratio by weight of fat-soluble adjuvant / proteins is between 0 and 15%, and preferably between 3 and 6%. 18. Method according to one of claims 5 to 17, characterized in that the fatty material is stored in the liquid state in a separate tank and is sent via a metering pump in the supply duct of the sector, where also, but independently, the protein gel arrives, upstream of a mixer or directly in said mixer. 19. Installation for spinning proteins for implementing the method according to one of claims 5 to 18, characterized in that it comprises from upstream to downstream: - a tank receiving protein isolate on the one hand, and water on the other hand, and comprising stirring means, - a storage tank for the alkaline solution, - a pipe into which the aqueous suspension of proteins from the tank and the alkaline solution from the storage tank are sent, - a homogenizer for obtaining the protein gel, A conduit for introducing fat into said protein gel by means of a pump, A pump for supplying the protein gel / fat mixture, and - At least one die immersed in a coagulation bath, said die being supplied by said supply pump. 20. Installation according to claim 19, characterized in that a filtration device is placed downstream of the homogenizer. 21. Installation according to one of claims 19 or 20, characterized in that there is a mixer upstream of the die (s). 22. Installation according to one of claims 19 to 21, characterized in that the fat introduction pump and the feed pump are metering pumps.