CN101489422B - 蛋白组合物及其在重组肉制品和食品中的用途 - Google Patents
蛋白组合物及其在重组肉制品和食品中的用途 Download PDFInfo
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Abstract
本发明提供包含具有基本上对齐的蛋白纤维的结构化蛋白质制品的蛋白质组合物。
Description
相关申请的交叉引用
这是2006年5月19日提交的美国专利申请序号11/437,164的部分继续专利申请。
发明领域
本发明提供蛋白组合物和蛋白质组合物在蔬菜制品、水果制品、和在重组肉制品中的用途。本发明还提供用于制备水合的和切碎的(shredded)蛋白质组合物的方法。
发明背景
本发明的重要方面是非结构化蛋白质制品开发成结构化蛋白质制品。详细地讲,在一个实施方案中,本发明提供了制品和方法,其用于赋予非结构化蛋白质制品看不见的颗粒(grain)或质构(texture)并将非结构化蛋白质制品转换成具有与熟肌肉一致的明确形状的结构化蛋白质制品。
术语″结构″描述食品的广泛多样的物理性质。产物的可接受结构通常与产物的品质同义。结构已被定义为″由物理性质的组合而引起的并通过触觉包括运动觉和口感、视觉、和听觉而感觉的物质属性″。结构,如International Organization of Standardization所定义的,是″可藉机械的、触觉的和,假如合适的话,视觉的和听觉的感受器而感觉的食品的所有流变学和结构(几何学和表面)属性″。以下术语已用于描述归入″结构″范围的制品特征:表I食物结构形容词的简要列表
人们已经加速对结构的关注,因为结构属于较新的食品内容(substance),其包括制品和仿制品、成形的肉制品和鱼制品,其中通过加工以复制原始食品或其它天然食品物质的性质而作出非常大的努力。非传统的原料、合成的食用香料、填充剂、伸张剂(stretchers)、膨胀剂的使用均趋向于改变成品的某些质构特征。通常,质构性质的仿制比复制味道、气味、和颜色更具难度。多种操作方法包括挤出结构化已被开发以模拟天然结构性质。一般发现这些方法为了促进提早的市场接受而谨慎将原始物质的性质复制至技术上和经济上可行的程度。当结构具有与外观有关的属性时,它也具有与触觉有关的属性,并当它与口接触时也具有食物的口感或相互作用。通常,这些涉及咀嚼的感觉可以与期望的或不期望的观感有关。
因此,结构术语包括与材料在应力或应变下的行为有关的术语,并包括,例如,以下的:牢固的、硬的、软的、韧的、温和的、耐嚼的、如橡皮的、弹性的、塑性的、粘性的、粘着的、发粘的、易碎的、发嘎吱嘎吱声的、等。第二,结构术语可与材料的结构有关:光滑的、精细的、粉状的、如白垩般的、充满块状物的、碎粉状的、粗糙的、砂样的、等。第三,结构术语可与结构元素的形状和排列有关,例如:片状的、纤维状的、多筋的、果肉状的、蜂窝状的、晶状的、玻璃状的、海棉状的、等。最后,结构术语可与口感特征有关,包括:口感、形体、干的、湿润的、湿的、水样的、蜡状的、粘糊糊的、糊状的、等。
发明概述
本发明的一个方面提供用于制备重组肉组合物的方法。该方法一般包括:通过压模装置在提高的温度和压力条件下挤出植物蛋白材料,以形成具有基本上对齐的(aligned)蛋白纤维的结构化植物蛋白制品。
本发明的另一个方面提供重组肉组合物。该重组肉组合物包含具有基本上对齐的蛋白纤维的结构化蛋白质制品。
附图说明
图1描绘显微照相的摄影图像,该图像显示本发明的具有基本上对齐的蛋白纤维的结构化植物蛋白制品。
图2描绘显微照相的摄影图像,该图像显示不是由本发明的方法生产的植物蛋白制品。如本文所述,包含植物蛋白制品的蛋白纤维画有阴影交叉线。
图3描绘外围压模装置的透视图,该压模装置可用于含材料的蛋白质的挤出方法。
图4描绘图3的外围压模装置的分解图,该分解图显示模具插入物(die insert)、模套(die sleeve)和模具锥体(die cone)。
图5描绘沿图3的线9-9的横截面图,该横截面面图显示被模套、模具插入物、和模具锥体排列之间确定的流动槽。
图5A描绘图5的放大的横断面图,该横断面图显示流动通路与模套出口之间的界面。
发明详述
本发明提供水合的和切碎的蛋白质组合物和用于生产每一组合物的方法。典型地,该蛋白质组合物包含动物肉和具有基本上对齐的蛋白纤维的结构化蛋白质制品。备选地,该蛋白质组合物包含碎蔬菜或碎水果和具有基本上对齐的蛋白纤维的结构化蛋白质制品。(I)结构化蛋白质制品
本发明的蛋白质组合物各包含具有基本上对齐的蛋白纤维的结构化蛋白质制品,如下面I(e)中更详细描述。在例示性实施方案中,该结构化蛋白质制品为已经受在以下I(d)中详述的挤出方法的蛋白质材料的挤出物。因为该结构化蛋白质制品以类似于动物肉的方式具有基本上对齐的蛋白纤维,所以本发明的蛋白质组合物一般具有100%动物肉组成的组合物的质构和食用品质特征。(a)含蛋白质的材料
可在热塑挤出方法中使用包含蛋白质的各种成分以生产适用于本文的蛋白质组合物的结构化蛋白质制品。虽然通常使用包含得自植物的蛋白质的成分,但也考虑在没有背离本发明领域前提下,利用得自其它源例如动物源的蛋白质。例如,选自酪蛋白、酪蛋白酸盐、乳清蛋白及其混合物的乳酪蛋白可被使用。在例示性实施方案中,该乳酪蛋白(dairy protein)为乳清蛋白。通过另一实施例,可使用选自卵清蛋白、卵球蛋白、卵粘蛋白、卵类粘蛋白、卵运铁蛋白、ovovitella、卵黄磷蛋白(ovovitellin)、清蛋白球蛋白和卵黄磷蛋白(vitellin)的卵蛋白。此外,可包括由胶原、血、器官肉、器官肉(organ meat)、机械分离的肉、部分脱脂的组织和血清蛋白质组成的肉蛋白质或蛋白质成分,作为结构化蛋白质制品的一种或多种成分。
所考虑的是,可使用除蛋白质之外的其它成分类型。这样的成分的非限制性实施例包括糖、淀粉、寡糖、大豆纤维和其它膳食纤维。
还考虑的是,包含蛋白质的材料可不含面筋。因为面筋通常用于挤出过程期间的纤丝形成,如果使用不含面筋的原材料,可使用食用交联剂以促进纤丝形成。合适的交联剂的非限制性实施例包括Konjac葡甘露聚糖(KGM)面粉、β1,3葡聚糖(由Takeda-Kirin Foods生产的PureglucanTM或Curdlan)、转谷氨酰胺酶、钙盐和镁盐。即便在不含面筋的实施方案中需要,本领域技术人员可容易地确定必需的交联材料的量。
不管其来源或成分分类,在挤出过程中使用的成分通常能够形成具有基本上对齐的蛋白纤维的挤出物。在下面更充分地详述这样的成分的合适的实例。(i)植物蛋白材料
在例示性实施方案中,将使用至少一种得自植物的成分以形成包含蛋白质的材料。一般而言,该成分包含蛋白质。存在于所使用成分中的蛋白质的量可以和将会根据应用而改变。例如,存在于所使用成分中的蛋白质的量可为约40%-约100%重量。在另一实施方案中,存在于所使用成分中的蛋白质的量可为约50%-约100%重量。在另一实施方案中,存在于所使用成分中的蛋白质的量可为约60%-约100%重量。在又一实施方案中,存在于所使用成分中的蛋白质的量可为约70%-约100%重量。在再一实施方案中,存在于所使用成分中的蛋白质的量可为约80%-约100%重量。在再一实施方案中,存在于所使用成分中的蛋白质的量可为约90%-约100%重量。
在挤出物中使用的成分可源自各种合适的植物。通过非限制性实施例,合适的植物包括荚果、玉米、豌豆、油菜、向日葵、高梁、水稻、苋菜、马铃薯、木薯粉、竹芋、油菜籽(canola)、羽扇豆、芸蓝、小麦、燕麦、黑麦、大麦及其混合物。
在一个实施方案中,从小麦和大豆中分离该成分。在另一例示性实施方案中,从大豆中分离该成分。合适的得自小麦的包含蛋白质的成分包括小麦面筋、小麦粉及其混合物。可用于本发明的市售小麦面筋的实例包括Gem of the Star Gluten、Vital Wheat Gluten(organic),每一种都可得自Manildra Milling。合适的得自大豆的包含蛋白质的成分(″大豆蛋白材料″)包括大豆分离蛋白、大豆浓缩蛋白、大豆粉及其混合物,每一种都在下面详述。合适的得自玉米的包含蛋白质的成分包括玉米面筋粉,例如,玉米醇溶蛋白。在每一个上述实施方案中,大豆材料可与选自淀粉、面粉、面筋、膳食纤维及其混合物中的一种或多种成分结合。
在表III中详述分离自各种来源的含蛋白材料的合适实例,其显示各种组合物。表III蛋白质组合物
第一蛋白源 | 第二成分 |
大豆 | 肉 |
大豆 | 乳 |
大豆 | 蛋 |
大豆 | 玉米 |
大豆 | 水稻 |
大豆 | 大麦 |
大豆 | 高粱 |
大豆 | 燕麦 |
大豆 | 粟 |
大豆 | 黑麦 |
大豆 | 黑小麦 |
大豆 | 荞麦 |
大豆 | 豌豆 |
大豆 | 花生 |
大豆 | 兵豆 |
大豆 | 羽扇豆 |
大豆 | Channa(garbonzo) |
大豆 | 油菜籽(canola) |
大豆 | 木薯 |
大豆 | 向日葵 |
大豆 | 乳清 |
大豆 | 木薯粉 |
大豆 | 竹芋 |
大豆 | 苋菜 |
大豆 | 小麦和乳 |
大豆 | 小麦和蛋 |
大豆 | 小麦和玉米 |
大豆 | 小麦和水稻 |
大豆 | 小麦和大麦 |
大豆 | 小麦和高粱 |
大豆 | 小麦和燕麦 |
大豆 | 小麦和粟 |
大豆 | 小麦和黑麦 |
大豆 | 小麦和黑小麦 |
大豆 | 小麦和荞麦 |
大豆 | 小麦和豌豆 |
大豆 | 小麦和花生 |
大豆 | 小麦和兵豆 |
大豆 | 小麦和羽扇豆 |
大豆 | 小麦和Channa(garbonzo) |
大豆 | 小麦和油菜籽(canola) |
大豆 | 小麦和木薯 |
大豆 | 小麦和向日葵 |
大豆 | 小麦和马铃薯 |
大豆 | 小麦和木薯粉 |
大豆 | 小麦和竹芋 |
大豆 | 小麦和苋菜 |
大豆 | 玉米和小麦 |
大豆 | 玉米和乳 |
大豆 | 玉米和蛋 |
大豆 | 玉米和水稻 |
大豆 | 玉米和大麦 |
大豆 | 玉米和高粱 |
大豆 | 玉米和燕麦 |
大豆 | 玉米和粟 |
大豆 | 玉米和黑麦 |
大豆 | 玉米和黑小麦 |
大豆 | 玉米和荞麦 |
大豆 | 玉米和豌豆 |
大豆 | 玉米和花生 |
大豆 | 玉米和兵豆 |
大豆 | 玉米和羽扇豆 |
大豆 | 玉米和Channa(garbonzo) |
大豆 | 玉米和油菜籽(canola) |
大豆 | 玉米和木薯 |
大豆 | 玉米和向日葵 |
大豆 | 玉米和马铃薯 |
大豆 | 玉米和木薯粉 |
大豆 | 玉米和竹芋 |
大豆 | 玉米和苋菜 |
在表III描述的每一个实施方案中,含蛋白质材料的组合物可与选自淀粉、面粉、面筋、膳食纤维及其混合物的一种或多种成分组合。在一个实施方案中,该含蛋白质材料包含蛋白质、淀粉、面筋、和纤维。在例示性实施方案中,该含蛋白质材料包含以干物质计约45%-约65%的大豆蛋白;以干物质计,约20%-约30%的小麦面筋;以干物质计,约10%-约15%的小麦淀粉;以干物质计,约1%-约5%的纤维。在上述的每一个实施方案中,该含蛋白质材料可包含磷酸二钙、L-半胱氨酸或磷酸二钙和L-半胱氨酸的组合物。(ii)大豆蛋白材料
在例示性实施方案中,如上面详述,在挤出方法中可使用大豆分离蛋白、大豆浓缩蛋白、大豆粉及其混合物。可依照本领域一般已知的方法从整个大豆(whole soybean)获得这些大豆蛋白材料。整体大豆可为标准大豆(即,非基因修饰大豆)、商品化大豆、基因修饰大豆及其组合物。
一般而言,当使用大豆分离物时,分离物优选为非高度水解的大豆分离蛋白。然而,在某些实施方案中,高度水解的大豆分离蛋白可以与其他大豆分离蛋白结合使用,前提是前者在结合后的大豆分离蛋白中的含量一般少于约40%重量。另外,所使用的大豆分离蛋白优选具有足够的乳化强度和凝胶强度以使分离物中的蛋白质能够形成在挤出时基本上对齐的纤维。用于本发明的大豆分离蛋白的实例可市购自,例如,Solae,LLC(St.Louis,Mo.),并包括SUPRO500E、SUPROEX 33、SUPRO620、SUPRO630、和SUPRO545。在例示性实施方案中,使用SUPRO620的形式,如实施例3所详述。
备选地,可将大豆浓缩蛋白与大豆分离蛋白共混以代替部分的大豆分离蛋白,作为大豆蛋白材料来源。一般来说,如果用大豆浓缩蛋白代替部分的大豆分离蛋白,那么用大豆浓缩蛋白代替至多达约40%重量的大豆分离蛋白,更有选地代替达约30%重量的大豆分离蛋白。用于本发明的合适的大豆浓缩蛋白的实例包括市购自Solae,LLC(St.Louis,Mo.)的Promine DSPC、Procon、Alpha 12和Alpha 5800。
可任选地使用大豆子叶纤维作为纤维源。一般来说,当共挤出大豆蛋白和大豆子叶纤维的混合物时,合适的大豆子叶纤维一般有效地与水结合。本文中,″有效地与水结合″一般指大豆子叶纤维具有至少5.0至约8.0克水/克大豆子叶纤维的持水能力,优选地大豆子叶纤维具有至少约6.0至约8.0克水/克大豆子叶纤维的持水能力。大豆子叶纤维存在于大豆蛋白材料中的量一般可为以无水重量计约1%-约20%,优选约1.5%-约20%,最优选约2%-约5%。可市购合适的大豆子叶纤维。例如,FIBRIM1260和FIBRIM2000为市购自Solae,LLC(St.Louis,Mo.)的大豆子叶纤维材料。(b)添加的成份
各种添加成分在不背离本发明的范围的情况下可添加至上面详述的任何含蛋白质材料。例如,可包括抗氧化剂、抗微生物剂及其组合物。抗氧化添加剂包括BHA、BHT、TBHQ、维生素A、C和E及其衍生物。另外,可包括各种植物提取物例如包含具有抗氧化剂性质的类胡萝卜素、生育酚或黄酮类化合物,以增加贮藏期限或增加该蛋白质组合物营养。抗氧化剂和抗微生物剂可以以含蛋白质材料的0.01%-约10%重量,优选约0.05%-约5%重量,更优选约0.1%-约2%重量水平的组合形式存在。(c)含水量
如本领域技术人员所理解,含蛋白质材料和任选的附加成分的含水量可以并将会改变。水的目的为使蛋白质组合物的成分水合。一般而言,含水量可为约1%-约80%重量。在低水分的挤出应用中,含蛋白质材料的含水量可为约1%-约35%重量。备选地,在高水分的挤出应用中,含蛋白质材料的含水量可为约35%-约80%重量。在例示性实施方案中,用来形成挤出物的挤出应用为低水分的。在I(d)和实施例3中详述了产生挤出物的低水分挤出方法的例示性实例,该挤出物具有含基本上对齐的纤维的蛋白质。(d)含蛋白质材料的挤出
用于制备结构化蛋白质制品的合适的挤出过程包括将蛋白质材料和其它成分引入混合器(即,成分搅拌器),以使这些成分结合并形成干的共混蛋白质材料预混物。可将干的共混蛋白质材料预混物传输至料斗(hopper),将干的共混成分从该料斗与水分一起引入预调料槽(pre-conditioner)以形成经调匀的蛋白质材料混合物。然后将经调匀的材料装入挤压机,在挤压机的螺杆(screw)产生的机械压力下加热混合物以形成熔体挤出块。备选地,可将干的共混蛋白质材料预混物直接装入挤压机,其中引入水分并加热以形成熔体挤出块。熔体挤出块穿过挤出压模装置离开挤压机,形成包含具有基本上对齐的蛋白纤维的结构化蛋白质制品的挤出物。(i)挤出过程的条件
用于本发明实践的合适的挤出设备为双筒、双螺杆挤压机,例如,如美国专利第4,600,311号所详述。合适的市售挤出设备的更多实例包括Clextral,Inc.(Tampa,Florida)生产的CLEXTRAL Model BC-72挤压机;全部由Wenger Manufacturing,Inc.(Sabetha,Kansas)生产的WENGER Model TX-57挤压机、WENGER Model TX-168挤压机、和WENGER Model TX-52挤压机。例如,在美国专利第4,763,569、4,118,164和3,117,006号中描述适用于本发明的其它常规挤压机,该专利通过整体引用结合至本文中。
双螺杆挤压机的螺杆可以相同或相反的方向在筒内旋转。以相同方向的螺杆的旋转称为单流,而以相反方向的螺杆的旋转称为双流。挤压机的单螺杆或双螺杆的速度可根据特定的设备改变;然而,它通常为约250-约400转/分(rpm)。一般地,当螺杆速度增加时,挤出物的密度减少。挤出设备包含由轴和蜗杆部分组装的螺杆、以及如挤出设备制造商所推荐用于挤出植物蛋白材料的混合叶片(mixinglobe)和环型剪切锁死(shearlock)元件。
挤出设备一般包含多个温度控制区,在通过挤出压模装置离开挤出设备之前,在机械压力下将蛋白质混合物传输经过这些温度控制区。每一连续加热区中的温度一般比前一加热区的温度高约10℃和约70℃。在一个实施方案中,将经调匀的预混物传输通过挤出设备内的四个加热区,使蛋白质混合物加热至约100℃-约150℃的温度,致使熔体挤出块在约100℃-约150℃的温度下进入挤出压模装置。
筒压力取决于许多因素,这些因素包括,例如,挤压机螺杆速度、筒的混合物进料速度、筒的水进料速度和筒内熔体的粘度。
可将水注入至挤压机筒以使植物蛋白材料混合物水合并促进蛋白质的质构化。作为形成熔体挤出块的辅助,水可充当增塑剂。可通过与加热区相通的一个或多个注射喷嘴将水引入挤压机筒。一般来说,筒中的混合物包含约1%-约30%重量的水。在一个实施方案中,筒中的混合物包含约5%-约20%重量的水。一般地,控制将水引入至任一加热区的速率以促进具有所需特征的挤出物的产生。已经注意到,随着水引入筒的速率减少,挤出物的密度减少。(ii)任选的预调匀
在预调料器中,将含蛋白质材料和任选的添加成分(包含蛋白质的混合物)预热,与水分接触,在温度和压力条件下保持,以允许水分渗入和软化单一颗粒。预调料步骤增加微粒纤维状材料混合物的体积密度,改善它的流动特性。预调料器包含一个或多个桨以促进蛋白质的均匀混合和蛋白质混合物通过预调料器的传输。桨的构型和转速广泛地改变,视预调料器的容量、挤压机吞吐量和/或预调料器或混合物在挤压机筒中的期望滞留时间而定。一般而言,桨的速度为约500-约1300转/分(rpm)。
通常来说,在引入挤出设备之前通过将预混物与水分(即,蒸汽和/或水)接触来预调匀包含蛋白质的混合物。优选地,在预调料器中将包含蛋白质的混合物加热至约20℃-约60℃的温度,更优选地约30℃-约45℃。
典型地,将包含蛋白质的预混物进行约0.5分钟-约10.0分钟时间的调料,视预调料器的速度和尺寸而定。在示范性实施方案中,将包含蛋白质的预混物进行约3.0分钟-约5.0分钟时间的调料。在预调料器中一般以恒定蒸汽流使预混物与蒸汽和/或水接触并加热,以达到所需温度。在引入至将蛋白质质构化的挤压机筒之前,水和/或蒸汽调匀了(即,水合)预混物,增加它的密度,无干扰地促进干混合物的流动性。如果需要低水分的预混物,那么经调匀的预混物可包含约1%-约35%(重量)的水。如果需要高水分的预混物,那么经调匀的预混物可包含约35%-约80%(重量)的水。
经调匀的预混物的体积密度通常为约0.25g/cm3-约0.60g/cm3。一般来说,随着预调料的蛋白质混合物的体积密度在该范围内增加,蛋白质混合物则更容易加工。目前认为这归因于这样的混合物占据挤压机的螺杆之间的全部或大部分空间,从而促进挤出块传输通过筒。(iii)挤出方法
然后将干预混物或经调匀的预混物装入挤压机以加热,剪切,最终增塑混合物。挤压机可选自任何市售挤压机,可为单螺杆挤压机或优选地双螺杆挤压机,该挤压机用螺杆元件机械地剪切混合物。
预混物一般引入挤出设备的速率随特定设备而改变。一般来说,以至多约25千克/分钟的速率引入预混物。一般来说,已注意到,随着预混物进料至挤压机速率的增加,挤出物的密度减少。
预混物经受挤压机的剪切和压力以增塑该混合物。在挤压机中,挤压机的螺杆元件通过迫使混合物向前通过挤压机和通过压模装置来剪切混合物同时产生压力。螺杆马达速度决定螺杆施加至混合物的剪切力和压力的量。优选地,螺杆马达速度设定至约200rpm-约500rpm,更优选约300rpm-约400rpm的速度,该速度以至少约20千克/小时和更优选至少约40千克/小时的速率推动混合物通过挤压机。优选地,挤压机产生约500-约1500psig的挤压机筒出口压力,更优选地产生约600-约1000psig的挤压机筒出口压力。
当混合物经过挤压机时,挤压机加热混合物使混合物中的蛋白质变性。挤压机包括用于加热和/或冷却混合物至约100℃-约180℃的温度的装置。优选地,用于加热或冷却挤压机中的混合物的设备包含挤压机筒外壳,可将加热或冷却介质如蒸汽或水引入该外壳以控制经过挤压机的混合物的温度。挤压机也可包括用于将蒸汽直接注射进挤压机内的混合物中的蒸汽注射口。挤压机优选地包括可受控至独立温度的多个加热区,其中加热区的温度优选地设定至随着混合物经过挤压机前进而增加混合物的温度。在一个实施方案中,可以四个温度区排列设定挤压机,其中第一区域(邻近挤压机入口)设定至约80℃-约100℃的温度,第二区域设定至约100℃-135℃的温度,第三区域设定至135℃-约150℃的温度,第四区域(邻近挤压机出口)设定至150℃-180℃的温度。可根据需要以其它温度区排列设定挤压机。在另一实施方案中,可以五个温度区排列设定挤压机,其中第一区域设定至约25℃的温度,第二区域设定至约50℃的温度,第三区域设定至约95℃的温度,第四区域设定至约130℃的温度,第五区域设定至约150℃的温度。在又一实施方案中,可以六个温度区排列设定挤压机,其中第一区域设定至约90℃的温度,第二区域设定至约100℃的温度,第三区域设定至105℃的温度,第四区域设定至约100℃的温度,第五区域设定至约120℃的温度,第六区域设定至约130℃的温度。
混合物在挤压机中形成熔化增塑块。压模装置以一定的排列连接至挤压机,该排列允许增塑混合物从挤压机出口流入压模装置,并当增塑混合物流过压模装置时在经增塑的混合物内产生基本上对齐的蛋白纤维。压模装置可包括面板模具或外围模具。刀速设定至使碎片的尺寸至多5%通过16目筛,至多65%在1/2-英寸筛上。
一个实施方案包括外围压模装置,如图3-5中阐述,一般标记为10。
如图3和图4所示,外围压模装置10可包括具有圆柱形两部分外壳模体17的模套12。外壳模体17可包括与前面部分20连接的后面部分18,共同定义与相对的开口72、74相通的内室31。模套12可适于容纳模具插入物14和模具锥体16,用于提供必要的结构元件以在挤出过程期间促进塑化混合物的层流通过外围压模装置10。
另外,在外围压模装置10的组装期间,当使前面部分20固定至模套12的后面部分18时,可使模套12的前面部分20固定至适于与具嵌入物14面接的模具锥体16。如进一步显示,模套12的后面部分18确定沿外壳体17的多个圆形出口24,该出口适于在挤出过程期间为挤出物从外围压模装置10挤出提供导管。备选地,多个出口24可具有不同的构型,如正方形、长方形、扇形或不规则的。如进一步显示,模套12的后面部分18可包括环绕开口72的圆形凸缘37,该圆形凸缘确定一对相对的槽82A和82B,当将模套12接合至挤压机时,这些槽用于正确地使模套12对准。
如图5所示,当完全组装外围压模装置10时,模具插入物14置于模套12的后面部分18内,后面部分18固定至模套12的前面部分20,致使模具锥体16的锥形侧面56面向室31并和包在后面部分18和前面20之间。在该方向上,锥形侧面56可操作地联合模具插入物14的前表面27。因此,每一个相邻分流器38的对侧墙50、模具插入物14的底部64、和模具锥体16的锥形侧面56共同确定与相应出口24相通的单独流动槽40。如上所述在模套12、模具插入物14和模具锥体16之间定义的流动槽40在其全部四个侧面上都可为锥形的。因此,从每一流动槽40的入口84至出口24,流动槽40在全部四个侧面上逐渐地向内形成锥体。
提及图5A,该图显示阐述通过流动槽40的流动途径″A″的放大图。具体地说,流动槽40通过模具插入物14所定义的开口70与出口24连通。
在挤出过程期间,外围压模装置10可操作地与挤压机接合,产生增塑混合物,该混合物接触由模具插入物14的后表面29所确定的凹井52,流入狭口34,进入内部空间开口36,如流动途径″A″所标明。增塑混合物可进入由模具插入物14定义的内部空间44,并进入每一渐缩流动槽42的入口84。然后增塑混合物以以下方式流过每一流动槽42,从各个出口24流出,该方式在外围压模装置10产生的挤出物中形成基本上对齐的蛋白纤维。
选择出口24的宽度和高度尺寸,在混合物的挤出之前设定以提供具有所需尺寸的纤维状的材料挤出物。可设定出口24的宽度,致使挤出物类似于从立方肉块到肉片,其中加大出口24的宽度减少挤出物的方块状性质且增加挤出物的片状性质。在示范性实施方案中,出口24的宽度可设定至约10毫米-约40毫米的宽度。
可设定出口24的高度尺寸以提供所需挤出物厚度。可设定出口24的高度以提供很薄的挤出物或厚的挤出物。例如,可将出口24的高度设定至约1毫米-约30毫米。在示范性实施方案中,可将出口24的高度设定至约8毫米-约16毫米。
还考虑出口24可为圆的。可设定出口24的直径(diameter)以提供期望的挤出物厚度。可设定出口24的直径以提供很薄的挤出物或厚的挤出物。例如,可将出口24的直径设定至约1毫米-约30毫米。在示范性实施方案中,可将出口24的直径设定至约8毫米-约16毫米。
在美国专利申请第60/882,662号中描述适用于本发明的其它外围模具装置,该专利通过整体引用结合到本文中。
在离开压模装置之后切割挤出物。用于切割挤出物的合适的装置包括由Wenger Manufacturing,Inc.(Sabetha,Kansas)和Clextral,Inc.(Tampa,Florida)生产的柔韧的刀。典型地,切割装置的速度为约1000rpm-约2500rpm。在示范性实施方案中,切割装置的速度为约1600rpm。
干燥器,如果使用一个,通常包含多个干燥区,其中空气温度可改变。一般来说,一个或多个区域内的空气温度为约100℃-约185℃。典型地,挤出物在干燥器中存在足够的时间以提供具有所需湿度的挤出物。通常将挤出物干燥至少约5分钟,更通常至少约10分钟。备选地,可将挤出物在较低温度如约70℃下干燥较长时间。合适的干燥器包括Wolverine Proctor&Schwartz(Merrimac,Mass)、NationalDrying Machinery Co.(Philadelphia,Pa.)、Wenger(Sabetha,Kans.)、Clextral(Tampa,FIa.)和Buehler(Lake Bluff,I11.)制造的那些干燥器。
所需的水分可根据挤出物的预定应用而广泛改变。一般而言,挤出材料具有约6%-约13%重量的水分,如果干燥,该挤出材料需要在水中水合直至水被吸收和纤维被分离。如果蛋白质材料不干燥或不完全干燥,那么它的含水量较高,一般为约16%-约30%重量。
还可将干燥后的挤出物进一步捣碎以降低挤出物的平均粒度。合适的磨具包括锤式粉碎机如Hosokawa Micron Ltd.(英国)制造的Mikro Hammer Mills。(e)结构化蛋白质制品的特征
在I(d)中产生的挤出物典型地包含具有基本上对齐的蛋白纤维的结构化蛋白质制品。在本发明的上下文中,″基本上对齐的″一般指蛋白纤维的排列,致使当水平面观察时,非常高百分比的形成结构化蛋白质制品的蛋白纤维以小于约45°角彼此邻近。典型地,平均至少55%的包含结构化蛋白质制品的蛋白纤维为基本上对齐的。在另一实施方案中,平均至少60%的包含结构化蛋白质制品的蛋白纤维为基本上对齐的。在另一实施方案中,平均至少70%的包含结构化蛋白质制品的蛋白纤维为基本上对齐的。在另一实施方案中,平均至少80%的包含结构化蛋白质制品的蛋白纤维为基本上对齐的。在还另一实施方案中,平均至少90%的包含结构化蛋白质制品的蛋白纤维为基本上对齐的。用于测定蛋白纤维对齐程度的方法为本领域已知,该方法包括基于显微照相图像的目测。
通过实施例,图1和图2描述的显微照相图像阐述具有基本上对齐的蛋白纤维的结构化蛋白质制品与具有显著的交叉影线的蛋白纤维的蛋白质产物相比之间的差异。图1描述依照I(a)-I(d)制备的具有基本上对齐的蛋白纤维的结构化蛋白质制品。相比之下,图2描述包含有显著交叉影线而没有基本上对齐的蛋白纤维的蛋白质产物。因为蛋白纤维为基本上对齐的,如图1所示,所以用于本发明的结构化蛋白质制品一般具有熟肌肉的质构和一致性。相反,具有随机取向或交叉影线的蛋白纤维的挤出物一般具有软的或海棉状的质构。
除具有基本上对齐的蛋白纤维之外,该结构化蛋白质制品通常还具有基本上类似于整块肌肉的剪切强度。在本发明的上下文中,术语″剪切强度″提供量化充分纤维状的网络的形成的一种方法,该网络的形成赋予结构化蛋白质制品整体-肌肉样质构和外观。剪切强度为切削给定样品所需要的以克计算的最大力。在实施例1中描述用于测定剪切强度的方法。
一般而言,本发明的结构化蛋白质制品具有至少1400克的平均剪切强度。在另一实施方案中,所述结构化蛋白质制品具有约1500-约1800克的平均剪切强度。在又一实施方案中,结构化蛋白质制品具有约1800-约2000克的平均剪切强度。在再一实施方案中,结构化蛋白质制品具有约2000-约2600克的平均剪切强度。在再一实施方案中,结构化蛋白质制品具有至少2200克的平均剪切强度。在再一实施方案中,结构化蛋白质制品具有至少2300克的平均剪切强度。在又另一实施方案中,结构化蛋白质制品具有至少2400克的平均剪切强度。在还再一实施方案中,结构化蛋白质制品具有至少2500克的平均剪切强度。在再一实施方案中,结构化蛋白质制品具有至少2600克的平均剪切强度。
可通过碎片特征试验进行量化在结构化蛋白质制品中形成的蛋白纤维尺寸的方法。碎片特征为一般确定在结构化蛋白质制品中形成的大碎片的百分比的试验。碎片特征的百分比以间接的方式提供附加方法以量化在结构化蛋白质制品中的蛋白纤维对齐程度。一般而言,当大碎片的百分比增加时,在结构化蛋白质制品内的蛋白纤维的对齐程度通常也增加。相反地,当大碎片的百分比减少时,在结构化蛋白质制品内的蛋白纤维的对齐程度也典型地减少。
在实施例2中详述用于确定碎片特征的方法。本发明的结构化蛋白质制品通常具有至少10%重量大碎片的平均碎片特征。在又一实施方案中,该结构化蛋白质制品具有约10%-约15%重量大碎片的平均碎片特征。在另一实施方案中,该结构化蛋白质制品具有约15%-约20%重量大碎片的平均碎片特征。在又一实施方案中,该结构化蛋白质制品具有约20%-约25%重量大碎片的平均碎片特征。在另一实施方案中,平均碎片特征为至少20%重量,至少21%重量,至少22%重量,至少23%重量,至少24%重量,至少25%重量,或至少26%重量大碎片。
本发明的合适的结构化蛋白质制品通常具有基本上对齐的蛋白纤维,具有至少1400克的平均剪切强度,和具有至少10%重量大碎片的平均碎片特征。更典型地,该结构化蛋白质制品具有至少55%对齐的蛋白纤维,具有至少1800克的平均剪切强度,和具有至少15%重量大碎片的平均碎片特征。在示范性实施方案中,该结构化蛋白质制品具有至少55%对齐的蛋白纤维,具有至少2000克的平均剪切强度,和具有以大碎片重量计至少17%的平均碎片特征。在另一示范性实施方案中,该结构化蛋白质制品具有至少55%对齐的蛋白纤维,具有至少2200克的平均剪切强度,和具有以大碎片重量计至少20%的平均碎片特征。(II)重组肉组合物
结构化蛋白质制品在本发明中用作重组肉组合物的成分。重组肉组合物可包含动物肉和结构化蛋白质制品的混合物,或它可不包含肉而主要包含结构化蛋白质制品。用于产生重组肉组合物的方法一般任选地包括将其与动物肉混合、染色和水合结构化蛋白质制品,减少其粒度,将组合物进一步处理成包含肉的食品。(a)任选与动物肉共混
在用下面详述的着色组合物接触结构化蛋白质制品之前或之后,该结构化蛋白质制品可任选地与动物肉共混以产生动物肉组合物。一般来说,该结构化蛋白质制品与具有类似粒度的动物肉共混。
本领域已知使用高压机器来产生机械去骨的或分离的生肉,所述高压机器通过首先将骨压碎,使动物组织粘连,然后迫使动物组织,而不是骨,通过筛或类似筛选装置来将骨从动物组织分离。在本发明中,动物组织包含肌肉组织、器官组织、结缔组织和皮肤。该方法形成具有面糊般(batter like)稠度的非结构化、糊状软动物组织共混物,通常称为机械去骨肉或MDM。该糊状共混物的粒度为约0.25-约15毫米,优选达约5毫米,最优选达约3毫米。
虽然优选以至少基本上冷冻形式提供动物组织,亦称生肉,以避免在加工之前的微生物腐败,但是一旦将肉磨碎,就不需要将其冻结以提供形成单一条或片的可切性。与肉碎不同,生肉具有天然的高水分含量,蛋白质对水分的比例为约1∶3.6-1∶3.7。
用于本发明的生肉可为适于食用的任何食用肉。该肉可为非炼制的、非干燥的、生肉、生肉制品、生肉副制品及其混合物。所述肉或肉制品为捣碎的,一般以完全冻结或至少基本上冻结的状况每日供应因此避免微生物腐败。碎肉的温度一般低于约40℃(104°F),优选低于约10℃(50°F),更优选约-4℃(25°F)-约6℃(43°F),最优选约-2℃(28°F)-约2℃(36°F)。若使用冷藏或冷冻肉,在工厂地点长时期地贮存大量解冻肉一般是不切实际的。冻结制品比冷藏或冷却制品提供更长的放置时间(lay time)。
为代替冻结的碎肉,可新鲜制备用于制备重组肉制品的碎肉,只要新鲜制备的碎肉满足不超过约40℃(104°F)的温度条件。
基于生肉的重量,生的冻结或解冻肉的含水量一般为至少约50%重量,最经常为约60%重量-约75%重量。在本发明的一个实施方案中,生的冻结或解冻肉的脂肪含量为至少2%重量。生的冻结或解冻肉的脂肪含量一般为约3%重量-约95%重量。在另一实施方案中,生的冻结或解冻肉的脂肪含量为约20%重量-约95%重量。在本发明的其它实施方案中,可组合肉制品以产生脂肪含量为约15%重量-约30%重量的肉组合物。在另一实施方案中,该肉组合物的脂肪含量可小于约10%重量,可使用脱脂肉制品。
可在约-18℃(4°F)-约0℃(32°F)的温度下贮存冻结或冷冻肉。一般以20千克块供应。使用时,允许肉块融化直至约10℃(50°F),即,解冻,但是在温和(tempered)的环境中。因此,肉块的外层,例如直至约1/4″的深度,可解冻或融化但仍处于约0℃(32°F)的温度,而剩下的肉块内部,虽然还冻结,但继续融化,因此保持外部低于约10℃(50°F)。
各种动物肉适用于重组肉组合物。例如,该肉可为选自绵羊、牛、山羊、猪、野牛(bison)和马的家畜。动物肉可来自家禽,例如鸡、鸭、鹅或火鸡。备选地,动物肉可来自狩猎动物。合适的狩猎动物的非限制性实施例包括野牛(buffalo)、鹿、麋鹿、驼鹿、驯鹿、北美驯鹿、羚羊、兔、松鼠、河狸、麝鼠、负鼠、浣熊、犰狳、豪猪、鳄鱼和蛇。在又一实施方案中,该动物肉可来自鱼或贝。合适的鱼或鱼制品的非限制性实施例包括海水鱼和淡水鱼,例如,鲶鱼、鲔鱼、鲑鱼、鲈鱼、鲭、绿鳕、狗鳕、罗非鱼、鳕鱼、石斑鱼、白鲑、弓鳍鱼、雀鳝、白鲟、鲟鱼、鳊鱼、鲤鱼、鳟鱼、鱼糜、walleye、黑鱼和鲨鱼。在示范性实施方案中,动物肉来自牛肉、猪肉或火鸡肉。
肉包括骨骼的横纹肌或例如在舌、膈膜、心脏或食道发现的横纹肌,有或没有伴随覆盖的脂肪和通常伴随肉的部分皮肤、腱、神经和血管。肉副制品的实例为器官和组织如肺、脾、肾、脑、肝、血、骨、部分脱脂低温脂肪组织、不含其内容物的胃、肠、等。
术语″肉副制品″意指屠宰动物(包括但不限于哺乳动物、家禽等)的胴体的非炼制部分,并包括如在Association of American FeedControl Officials,Incorporated出版的Definitions of Feed Ingredients中的术语″肉副制品″所包含的这样的成分。
典型地,与动物肉组合物中的动物肉的量有关的结构化蛋白质制品的量可以并将会根据组合物的预定用途改变。通过实施例,当期望具有较小程度的动物风味的显著素食组合物时,在重组肉组合物中动物肉浓度可为约45%、40%、35%、30%、25%、20%、15%、10%、5%、2%、或0%重量。备选地,当期望具有较高程度的动物风味的重组肉组合物时,在重组肉组合物中动物肉浓度可为约50%、55%、60%、65%、70%、75%、80%、85%、90%或95%重量。结果,在重组肉组合物中水合结构化植物蛋白制品的浓度可为约5%、10%、15%、20%、25%、30%、35%、40%、45%、50%、55%、60%、65%、70%、75%、80%、85%、90%、95%、或99%重量。在示范性实施方案中,重组肉组合物一般具有约40%-约60%重量的水合结构化蛋白质制品和约40%-约60%重量的动物肉。
还考虑在本发明中可使用各种肉质。例如,可使用碎的或块或肉片形式的整块肌肉。该肉的脂肪含量可广泛改变。(b)任选与碎蔬菜或碎水果共混
在用下面详述的着色组合物接触结构化蛋白质制品之前或之后,该结构化蛋白质制品可任选地与碎蔬菜或碎水果共混以产生重组肉组合物。一般来说,结构化蛋白质制品与具有类似粒度的碎蔬菜或碎水果共混。
各种植物或水果适用于重组肉组合物。典型地,与重组肉组合物中的碎蔬菜或碎水果的量有关的结构化蛋白质制品的量可以和将会取决于组合物的预定用途改变。通过实施例,在重组肉组合物中的碎蔬菜或碎水果的浓度可为约95%、90%、85%、80%、75%、70%、65%、60%、55%、50%、45%、40%、35%、30%、25%、20%、15%、10%、5%、2%或0%重量。因此,在重组肉组合物中的水合结构化植物蛋白制品的浓度可为约5%、10%、15%、20%、25%、30%、35%、40%、45%、50%、55%、60%、65%、70%、75%、80%、85%、90%、95%、或99%重量。在示范性实施方案中,重组肉组合物一般具有约40%-约60%重量的水合结构化蛋白质制品和约40%-约60%重量的碎蔬菜或碎水果。(c)使结构化蛋白质制品水合和着色
一般用着色组合物将结构化蛋白质制品染色,因此与生肉和/或熟肉相似。本发明的着色组合物可包含热不稳定的色素、热稳定的色素和褐变剂。色素类型的选择和存在于着色组合物中的量可以并将会根据所需重组肉组合物颜色改变。当重组肉组合物模拟″预熟制品″时,结构化植物产物通常与褐变剂和/或热稳定的色素接触。备选地,当重组肉组合物模拟生肉时,结构化蛋白质制品一般与热不稳定的红色素,也与褐变剂和/或热稳定的色素接触,致使当煮熟该重组肉组合物时它的外观从生肉颜色变到全熟的颜色。合适的热不稳定的红色素、热稳定的色素和褐变剂描述如下。
可在装入挤压机之前将着色剂与含蛋白质材料和其它成分混合。备选地,可在装入挤压机之后将着色剂与含蛋白质材料和其它成分结合。在挤出过程期间所使用的热或热和压力的存在下,一些着色剂和含蛋白质材料的组合物产生不必要的颜色。作为实例,当在挤出过程期间使洋红(或紫胶)与含蛋白质材料接触时,颜色从红色变到紫罗兰色/紫色。
该着色剂可为天然着色剂、天然着色剂的组合物、人造着色剂、人造着色剂的组合物、或天然着色剂和人造着色剂的组合物。合适的批准用于食品的天然着色剂的实例包括胭脂树红(微红-橙色)、花色苷(红色到蓝色,取决于pH)、甜菜汁、β-胡萝卜素(橙色)、β-APO 8胡萝卜醛(橙色)、黑加仑、焦化糖;斑蝥黄质(粉红色-红色)、焦糖、洋红/胭脂红酸(鲜红)、胭脂虫提取物(红色)、姜黄素(黄色-橙色);紫胶(猩红)、叶黄素(红色-橙色);番茄红素(橙色-红色)、混合类胡萝卜素(橙色)、红曲霉(红色-紫色,得自发酵的红米)、红辣椒、红甘蓝汁、核黄素(黄色)、藏红花、二氧化钛(白色)和姜黄(黄色-橙色)。合适的在美国批准用于食品用途的人造着色剂包括FD&C Red No.3(藻红)、FD&C Red No.40(诱惑红)、FD&C Yellow No.5(柠檬黄)、FD&CYellow No.6(日落黄FCF)、FD&C Blue No.1(亮蓝)、FD&C Blue No.2(靛蓝)。可用于其它国家的人造着色剂包括Cl Food Red 3(淡红)、Cl Food Red 7(胭脂红)、Cl Food Red 9(苋菜红)、Cl Food Yellow 13(喹啉黄)和Cl Food Blue 5(专利蓝V)。食品着色剂可为染料,这些染料为可溶于水的粉末、颗粒或液体。备选地,天然和人造食品着色剂可为色淀染料,该色淀染料为染料和不可溶材料的组合物。色淀染料为非油溶性的,但是为油可分散的;它们通过分散染色。
合适的着色剂可以各种形式与含蛋白质材料组合。非限制性实例包括固体、半固体、粉末、液体和明胶。所使用的着色剂的类型和浓度可根据使用的含蛋白质材料和染色的结构化蛋白质制品的所需颜色而改变。一般来说,着色剂的浓度可为约0.001%-约5.0%重量。在一个实施方案中,着色剂的浓度可为约0.01%-约4.0%重量。在另一实施方案中,着色剂的浓度可为约0.05%-约3.0%重量。在又一实施方案中,着色剂的浓度可为约0.1%-约3.0%重量。在又一实施方案中,着色剂的浓度可为约0.5%-约2.0%重量。在另一实施方案中,着色剂的浓度可为约0.75%-约1.0%重量。
热不稳定的色素可用于着色组合物以提供生的未煮熟肉的红颜色。热不稳定的色素通常为具有与未熟状态的褐色肉(即,生肉)的红颜色相似的红色的食品着色染料或粉末。一般而言,热不稳定的色素为具有当暴露于有效煮熟结构化蛋白质制品的温度时降解的结构的着色染料或粉末。因此,该色素热降解,因此当煮熟结构化蛋白质制品时不能给结构化蛋白质制品提供实质的颜色。该热不稳定的色素典型地在约100℃或更高的温度降解,更优选在约75℃或更高的温度,最典型地在约50℃或更高的温度。在一个实施方案中,热不稳定的色素为甜菜苷,具有低的热稳定性的红色食品着色染料或粉末。甜菜苷源自红色甜菜,典型地制备自红色甜菜汁或甜菜粉末。热不稳定的色素可以着色组合物干重的约0.005%-约30%存在于着色组合物中。当热不稳定的色素为甜菜苷时,甜菜苷优选地构成约0.005%-约0.5%干重的着色组合物,更优选地构成约0.01%-约0.05%干重的着色组合物。备选地,包含甜菜苷的甜菜粉或甜菜提取制备物可以着色组合物干重的约5%-约30%、更优选约10%-约25%存在于着色组合物中。作为实例,着色组合物可以由0.0087%胭脂红、21.68%甜菜粉、52.81%葡萄糖、和25.43%NFE(所有百分比均以重量计)组成。
由一种或多种热稳定的食品着色染料组成的热稳定的色素可用于该着色组合物。合适的热稳定的色素包括给结构化蛋白质制品有效提供与未熟状态和熟状态下的褐变肉相似的颜色的那些色素。合适的热稳定的色素包括焦糖食品着色材料,和黄色、褐色、和/或橙色食品着色剂。多种焦糖食品着色剂可用于本发明,并以粉末形式或液体形式市售,该着色剂包括Caramel Color No.602(可得自WilliamsonCompany,Louisville,Kentucky)和5440 Caramel Powder D.S.(可得自Sensient Colors,Inc.,St.Louis,Missouri)。
几种类型的市售黄色/橙色食品着色剂可用于热稳定的色素。合适的黄色/橙色食品着色剂包括胭脂红、姜黄和人造黄色染料如FD&CYellow#5。存在于着色组合物中的热稳定色素的量为着色组合物干重的约0%-约7%、更优选约0.1%-约3%干重的着色组合物。黄色/橙色食品着色剂材料,优选胭脂红,可占着色组合物的干重的约0%-约2%、优选约0.1%-约1%。焦糖食品着色剂材料典型地占着色组合物干重的约0%-约5%,优选约0.5%-约3%。
着色组合物可包括褐变剂,该褐变剂包含胺源和还原糖。如上详述,当煮熟蛋白质材料时,褐变剂一般引起混合了着色组合物的含蛋白质材料变成与熟的褐色肉类似的褐色。在备选的实施方案中,着色组合物的褐变剂也可包括胺源。胺化合物与还原糖反应以引起褐变。合适的胺源包括多肽材料、水解的蛋白质材料、或氨基酸材料。在没有任何特定理论的约束下,优选包括多肽材料、水解的蛋白质和/或氨基酸材料作为褐变剂中的胺源以增强所需的褐变。在示范性实施方案中,该分离的大豆蛋白为褐变剂中的胺基源。当包括进着色组合物中时,存在于着色组合物中的胺源一般为着色组合物干重的约20%-约55%。例示性褐变剂为还原糖。当煮熟含蛋白质材料时,在存在包含胺基的化合物时,合适的还原糖通常能够经过Maillard褐变反应以提供所需的褐变。合适的还原糖的代表性实施例包括木糖、阿拉伯糖、半乳糖、果糖、甘油醛、甘露糖、葡萄糖、乳糖和麦芽糖。在示范性实施方案中,还原糖为葡萄糖。还原糖可以着色组合物干重的约25%-约95%、优选约30%-约60%存在于着色组合物中。
在示范性实施方案中,着色组合物包含甜菜色素、胭脂红、焦糖着色剂、还原糖、氨基酸源。在本实施方案的一个备选方案中,氨基酸源包含由氨基酸和二级氨基酸组成的肽。在另一备选实施方案中,氨基酸源为分离的大豆蛋白。
着色组合物还可包含酸度调节剂以维持pH在着色剂的最优范围。该酸度调节剂可为酸化剂。可添加至食物的酸化剂的实例包括柠檬酸、乙酸(醋酸)、酒石酸、苹果酸、富马酸、乳酸、葡糖酸、磷酸、山梨酸、盐酸、丙酸和苯甲酸。着色组合物中的酸化剂的最终浓度可为以着色组合物的重量计约0.001%-约5%。酸性调节剂也可为pH-提高剂(raising agent),例如磷酸氢二钠、碳酸钠、碳酸氢钠、氢氧化钠和氢氧化钾。
可通过使用本领域普通技术人员已知的方法和过程将成分组合来制备本发明的着色组合物。典型地,该成分可以液体形式或粉末形式、并且经常以两种形式有效。可直接混合这些成分以形成着色组合物,但优选地在水溶液中组合这些着色组合物的成分,总浓度为约10%-约25%重量,其中着色剂水溶液可方便地添加至大量水,用于混合和染色结构化蛋白质制品。(d)添加任选的成分
重组肉组合物可任选地包括各种香料、调料、抗氧化剂、或其它成分以赋予所需的风味或质构或增加最终食品营养。如技术人员所理解,添加至重组肉组合物的成分的选择可以并将会取决于要生产的食品。
重组肉组合物可包含约1%-约30%重量的脂肪源以赋予风味。一般来说,该脂肪源为动物脂肪。合适的动物脂肪包括牛肉脂肪、猪肉脂肪、家禽脂肪和羔羊肉脂肪。在示范性实施方案中,重组肉组合物包含约10%-约20%重量的脂肪源。在另一实施方案中,可使用植物来源的脂肪源,非限制性实例包括油例如芥花油、棉子油、葡萄油、橄榄油、花生油、棕榈油、大豆油、向日葵油、植物油、及其组合。植物来源的脂肪源的重量百分比可为约10%-20%。
重组肉组合物还可包含抗氧化剂。抗氧化剂可防止动物肉中的多不饱和脂肪酸(例如,ω-3脂肪酸)的氧化,抗氧化剂也可防止重组肉组合物中的氧化变色。抗氧化剂可为天然的或合成的。合适的抗氧化剂包括,但不限于,抗坏血酸及其盐、抗坏血酸棕榈酸酯、抗坏血酸硬脂酸酯、阿诺克索牟(anoxomer)、N-乙酰基半胱氨酸、异硫氰酸苄酯、间氨基苯甲酸、邻氨基苯甲酸、对氨基苯甲酸(PABA)、叔丁对甲氧酚(BHA)、丁基羟基甲苯(BHT)、咖啡酸、斑蝥黄质、α-胡萝卜素、β-胡萝卜素、β-caraotene、β-阿朴-胡萝卜素酸、鼠尾草酚、香芹酚、儿茶酚、没食子酸十六酯、绿原酸、柠檬酸及其盐、丁香提取物、咖啡豆提取物、p-香豆酸、3,4-二羟基苯甲酸、N,N′-二苯对苯二胺(DPPD)、硫代二丙酸二月桂酯、硫代二丙酸二硬脂酰酯、2,6-二-叔-丁基苯酚、没食子酸十二酯、依地酸、鞣花酸、异抗坏血酸、异抗坏血酸钠、七叶亭、七叶苷、6-乙氧基-1,2-二氢-2,2,4-三甲基喹啉、没食子酸乙酯、乙基麦芽酚、乙二胺四乙酸(EDTA)、桉树提取物、丁香酚、阿魏酸、类黄酮(例如,儿茶素、表儿茶精、没食子酸表儿茶精、表没食子儿茶精(EGC)、没食子酸表儿茶精(EGCG)、多酚表儿茶素-3-没食子酸酯)、黄酮(例如,芹菜素、白杨素、木犀草素)、黄酮醇(例如,橡精、杨梅酮、daemfero)、黄烷酮、白蜡树亭、富马酸、没食子酸、龙胆提取物、葡糖酸、甘氨酸、愈创木脂、橙皮素、α-羟苄基次膦酸、羟基桂皮酸、羟基戊二酸、对苯二酚、N-羟基丁二酸、羟基酪醇、羟脲、米糠提取物、乳酸及其盐、卵磷脂、柠檬酸卵磷脂;R-α-硫辛酸、叶黄素、番茄红素、苹果酸、麦芽酚、5-甲氧色胺、没食子酸甲酯、柠檬酸一甘油酯;柠檬酸单异丙酯;桑黄素、β-萘黄酮、去甲二氢愈创木酸(NDGA)、没食子酸辛酯、草酸、柠檬酸棕榈酯、吩噻嗪、磷脂酰胆碱、磷酸、磷酸酯、植酸、phytylubichromel、甘椒提取物、没食子酸丙酯、多磷酸、栎皮酮、反-白藜芦醇、迷迭香提取物、迷迭香酸、鼠尾草提取物、芝麻酚、水飞蓟素、芥子酸、琥珀酸、柠檬酸十八酯、丁香酸、酒石酸、麝香草酚、生育酚(即,α-、β-、γ-和Δ-生育酚)、生育三烯酚(即,α-、β-、γ-和Δ-生育三烯酚)、酪醇、香草酸、2,6-二-叔丁基-4-羟甲基苯酚(即,Ionox 100)、2,4-(三-3′,5′-二-叔丁基-4′-羟基苄基)-均三甲苯(即,Ionox 330)、2,4,5-三羟基丙基苯基酮、泛醌、叔丁基氢醌(TBHQ)、硫代二丙酸、三羟基丙基苯基酮、色胺、酪胺、尿酸、维生素K及衍生物、维生素Q10、小麦胚芽油、玉米黄素、或它们的组合。
在重组肉组合物中抗氧化剂的浓度可为约0.0001%-约20%重量。在另一实施方案中,在重组肉组合物中抗氧化剂的浓度可为约0.001%-约5%重量。在又一实施方案中,在重组肉组合物中抗氧化剂的浓度可为约0.01%-约1%重量。
在另一实施方案中,重组肉组合物还可包含至少一种调味调味剂。所述调味剂可为天然的,或调味剂可为人造的。所述调味剂可模仿或替换在瘦肉或脂肪组织中发现的成分,例如,血清蛋白质,肌肉蛋白质,水解的动物蛋白质,牛油、脂肪酸、等。调味剂可提供动物肉风味、烤肉风味、半熟牛肉风味等。调味剂可为动物肉油、香料提取物的油树脂或aquaresin、香料油、天然熏液、天然烟提取物(naturalsmoke extract)、酵母抽提物、或香菇提取物。其它调味剂可包括洋葱香料、大蒜香料或草药香料。重组肉组合物还可包含增味剂。可使用的增味剂的实施例包括盐(氯化钠)、谷氨酸盐(例如,谷氨酸单钠)、甘氨酸盐、鸟苷酸盐、肌苷酸盐、5′-核苷酸盐、水解的动物蛋白、和水解的植物蛋白。
重组肉组合物可任选包括多种食用香料。合适的调味剂包括动物肉香料、动物肉油、香料提取物、香辛料油、天然熏液、天然烟提取物、酵母抽提物、雪利酒、薄荷、红糖、蜂蜜。食用香料和药料也可以含油树脂和乙二醇硼酸脂的形式生效。其它调味剂可包括洋葱香料、大蒜香料或草药香料。在备选的实施方案中,调味剂可为坚果味的、甜的、或水果味的。合适的水果食用香料的非限制性实例包括苹果、杏、鳄梨、香蕉、黑莓、黑樱桃、蓝莓、博伊森莓、网纹甜瓜、樱桃、椰子、蓝莓(cranberry)、无花果、葡萄、葡萄柚、青苹果、蜜莓果、猕猴桃、柠檬、来檬、芒果、野莓(mixed berry)、橙子、桃、柿子、菠萝、木莓、草莓和西瓜。重组肉组合物还可包括增味剂。合适的增味剂的非限制性实例包括氯化钠盐、谷氨酸盐、甘氨酸盐、鸟苷酸盐、肌苷酸盐和5-核苷酸盐、酵母抽提物、香菇提取物、干鲣提取物、和海藻提取物。重组肉组合物也可使用各种调味汁和醋渍汁,所述调味汁和醋渍汁可通过发酵或共混食用香料、调味料、油剂、水、增味剂、抗氧化剂、酸化剂、防腐剂和甜味剂制备。
在其它实施方案中,重组肉组合物还可包含增稠剂或胶凝剂,例如海藻酸及其盐、琼脂、角叉菜胶及其盐、加工过的麒麟菜(Eucheuma)海藻、树胶(阿拉伯胶、豆角胶、槐豆胶、瓜尔豆胶、西黄耆胶和黄原胶)、果胶、羧甲基纤维素钠、甲基纤维素和改性淀粉。
在又一实施方案中,重组肉组合物还可包含营养素例如维生素、矿物质、抗氧化剂、ω-3脂肪酸、或草药。合适的维生素包括维生素A、C、和E,这些也是抗氧化剂,和维生素B和D。可添加的矿物质的实例包括铝、铵、钙、镁、铁和钾的盐。合适的ω-3脂肪酸包括二十二碳六烯酸(DHA)、EPA(二十碳五烯酸)和ALA(α-亚麻酸)。可添加的草药包括月桂叶、罗勒、芹菜叶、香叶芹、细香葱、芫荽叶、胡荽、小茴香、莳萝、姜、肉豆蔻、马珠草、胡椒、姜黄、欧芹、牛至、龙蒿和百里香。(III)食品
可将重组肉组合物加工成具有各种形状的各种食品。当蛋白质组合物还包含选自以下的至少一种成分时:凝胶蛋白质、动物脂肪、氯化钠、磷酸盐(三聚磷酸钠、酸式焦磷酸钠、六偏磷酸盐等)、着色剂、固化剂、抗氧化剂、抗微生物剂、风味剂、或其混合物,该制品和过程以只使用结构化蛋白质制品、动物肉和水的制品和过程类似的方法来实现。首先用水将蛋白质组合物水合和破碎以暴露并分离纤维。当完成水合和破碎时,添加着色剂。添加动物肉和水,将内容物混合直至获得均质体。然后添加动物脂肪,风味剂、氯化钠、磷酸盐和凝胶蛋白质。在另一实施方案中,可与盐和磷酸盐一起添加硝酸钠。
可通过手工或通过机器将产生的均质重组肉制品形成肉条、肉排、肉片、肉饼、或一般的用于烤肉块的立方-形状。重组肉制品可形成为肉棒。也可将重组肉制品塞入可渗透的或不可渗透的肠衣以形成香肠。
一旦形成,将重组肉制品煮熟、部分煮熟用于随后完成,或在未煮熟状态、部分煮熟状态或煮熟状态冻结。煮熟包括炸或指嫩煎或油炸、烘焙、烟熏和碰撞烹调(impingement cooking)和蒸。还可将完全煮熟的重组肉制品切片、破碎或研磨。
此外、重组肉制品可经受发酵。通过调整肉制品的pH至约4.0-约5.2将肉制品发酵。发酵通过添加乳酸培养液(lactic acid culture)来完成。也可通过使用柠檬酸、乳酸、葡糖酸δ内酯及其混合物的直接酸化进行酸化。
可不作加工包装重组肉制品(在正在干燥、已部分干燥、已干燥、已煮熟或未煮熟之前)。重组肉制品的进一步加工(在正在干燥、已部分干燥、已干燥、已煮熟或未煮熟之前)可为例如在冷冻通道中瞬时冷冻,和随后在合适类型的容器如塑料小袋等中自动分配包装。如果制品预定用于快餐市场或用于饮食服务应用,其中在消费之前通常将该制品油炸或烘焙,所述类型的进一步加工和包装是合适的。
备选地,在重组肉制品(在正在干燥、已部分干燥、已干燥、已煮熟或未煮熟之前)形成之后,也可能用糖溶液或相关物质喷洒制品表面以在油炸或烘焙期间获得均匀的褐变。然后,现在可以将制品瞬时冷冻,以分配包装出售(即在小袋中)。也可由消费者在对流烘箱中烘焙或处理重组肉制品,而不是油炸。此外,也可在煮熟之前或之后将重组肉制品夹上面包,或覆盖另一类型的覆盖物。另外,可在压力锅中蒸煮重组肉制品以杀死可能存在的任何微生物。
也可以以常规方式并使用常规密封方法将已煮熟或未煮熟的重组肉制品包装并密封在罐中。通常,该阶段的罐维持在65℃-77℃的温度下,尽快运送至压力锅或煮熟阶段以防止在此阶段的装罐和灭菌之间的时期内存在任何微生物变质的风险。填在设计用于压力锅煮熟的不可渗透肠衣中的重组肉可在压力锅炊具中煮熟,以制备耐贮存的香肠。
为了保证重组肉制品经一旦形成具有完整的肌肉质构,有必要至少约75%重量的蛋白质组合物包含至少约15%重量的由以下组成的大碎片:至少约4厘米长的植物蛋白(vegetable protein)纤维、至少约3厘米长的植物蛋白质丝条、和至少约2厘米长的植物蛋白质块;并且有必要至少约75%重量的蛋白质组合物具有至少约1400克的剪切强度。
可通过以下方法制备蔬菜制品(vegetable product):将蛋白质组合物,优选水合的和破碎的大豆蛋白组合物组合;其中约75%重量的蛋白质组合物由至少约15%重量的碎片组成:所述碎片由至少约4厘米长的蛋白纤维、至少约3厘米长的蛋白质丝条、和至少约2厘米长的蛋白质块组成;且其中至少约75%重量的蛋白质组合物具有至少约1400克的剪切强度;与碎蔬菜组合(combine);和将优选的水合的和破碎的大豆蛋白组合物与碎蔬菜混合以产生均质的、纤维状的和结构化蔬菜制品,该蔬菜制品具有基本上对齐的蛋白纤维。
由上述方法制备的蔬菜制品的实例为素食食品,该素食食品包括素食小馅饼、素食热狗、素食香肠和素食脆饼(vegetarian crumble)。素食食品的另一实例为搀入了水合的和破碎的蛋白质组合物的奶酪。
可通过以下方法制备水果制品(fruit product):将蛋白质组合物,优选水合的和破碎的大豆蛋白组合物与碎水果组合;其中约75%重量的蛋白质组合物由至少约15%重量的碎片组成:所述碎片由至少约4厘米长的蛋白纤维、至少约3厘米长的蛋白质丝条、和至少约2厘米长的蛋白质块组成;且其中至少约75%重量的蛋白质组合物具有至少约1400克的剪切强度,随后将优选的水合的和破碎的大豆蛋白组合物与碎水果混合以产生均质的、纤维状的和结构化水果制品,该水果制品具有基本上对齐的蛋白纤维。
由上述方法制备的水果制品的实例为休闲食品,该休闲食品包括水果卷、谷类食品和水果脆饼(fruit crumble)。定义
当用于本文时,术语″动物肉″指得自动物的肉、整块肌肉、或其部分。
当用于本文时,术语″碎水果″指单个水果的果泥或多于一种水果的果泥混合物。
当用于本文时,术语″碎肉″指从动物胴体重新获得(recover)的肉糊。带或不带骨的肉被强迫通过去骨装置,致使肉与骨分离并减小尺寸。
当用于本文时,术语″碎蔬菜″指指单个蔬菜的菜泥或多于一种蔬菜的菜泥混合物。
当用于本文时,术语″挤出物″指挤出的产物。在该上下文中,包含基本上对齐的蛋白纤维的植物蛋白制品在一些实施方案中可被挤出。
当用于本文时,术语″纤维″指在进行实施例2详述的碎片特征试验之后长约4厘米和宽0.2厘米的植物蛋白制品。在该上下文中,术语″纤维″不包括营养类的纤维,所述营养类纤维例如大豆子叶纤维,并也不是指包含植物蛋白制品的基本上对齐的蛋白纤维的结构构成。
当用于本文时,术语″面筋″指具有高含量蛋白质以及独特结构化质和粘附性质的在谷类粉末例如小麦中的蛋白部分。
当用于本文时,术语″无面筋的淀粉″指各种淀粉制品例如改性的木薯淀粉。无面筋或基本上无面筋的淀粉由小麦、玉米、和木薯基淀粉制成。它们无面筋,因为它们不包含来自小麦、燕麦、黑麦或大麦的面筋。
当用于本文时,术语″水合试验″测量水合已知量的蛋白质组合物所必需的分钟数。
当用于本文时,术语″大碎片″是表征有色或无色的结构化植物蛋白制品的碎片百分比的方式。在实施例2中详述了碎片特征的测定。
当用于本文时,术语″机械去骨的肉(MDM)″指使用可市购的设备从牛肉、猪肉和鸡肉骨重新获得的肉糊。MDM是没有在完整肌肉中发现的天然纤维状质构的捣碎的产物。
当用于本文时,术语″含水量″指在材料中的水分的量。材料的含水量可以通过A.O.C.S.(American Oil Chemists Society)方法Ba2a-38(1997)测定,该方法通过整体引用结合到本文中。
本文所使用的术语″蛋白质含量″,例如,如大豆蛋白含量,指如通过以下方法所确定的材料的相对蛋白质含量:A.O.C.S.(American Oil Chemists Society)法定方法Bc 4-91(1997)、Aa5-91(1997)、或Ba 4d-90(1997),各方法通过整体引用结合到本文中,该方法测定作为氨的材料样品的总氮含量,而蛋白质含量为样品总氮含量6.25倍。
当用于本文时,术语″蛋白质纤维″指共同定义本发明植物蛋白制品结构的不同长度的单个连续的丝或不连续的长形碎片。另外,因为本发明的有色的和无色的结构化植物蛋白制品具有基本上对齐的蛋白纤维,所以蛋白纤维的排列将整块肌肉的质构赋予有色的和无色的结构化植物蛋白制品。
当用于本文时,术语″剪切强度″测量质构化蛋白质形成具有足够高的强度以将类似肉的质构和外观赋予所形成的制品的纤维状网络的能力。剪切强度的测量单位为克。
当用于本文时,术语″模拟的″指不含动物肉的动物肉组合物。
当用于本文时,术语″大豆子叶纤维″指包含至少约70%膳食纤维的大豆子叶的多糖部分。大豆子叶纤维通常包含一些较少量的大豆蛋白,但也可能是100%的纤维。当用于本文时,大豆子叶纤维不指或不包括大豆外壳纤维。一般,大豆子叶纤维通过以下步骤形成:去除大豆的外壳和胚芽,压片(flake)或磨碎子叶并从压片或磨碎的子叶中去除油,和使大豆子叶纤维与大豆材料和子叶的糖类分离。
当用于本文时,术语″大豆浓缩蛋白″是以不含水的大豆蛋白计,蛋白质含量为约65%-小于约90%的大豆材料。大豆浓缩蛋白也包含大豆子叶纤维,通常含有以无水重量来计算约3.5%直至约20%的大豆子叶纤维。大豆浓缩蛋白通过以下步骤由大豆形成:去除大豆的外壳和胚芽,压片或磨碎子叶并从压片或磨碎的子叶中去除油,和使大豆蛋白和大豆子叶纤维与子叶的可溶性糖类分离。
当用于本文时,术语″大豆粉″指优选包含少于约1%油的脱脂大豆材料的捣碎形式,由粒径能使颗粒可以通过NO.100目(美国标准)筛的颗粒组成。使用常规的大豆研磨方法将大豆饼、薄片、压片、粗粉、或这些材料的混合物捣碎成大豆粉。以无水计算,大豆粉的大豆蛋白含量为约49%-约65%。优选粉末磨得非常细,最优选致使少于约1%的粉末被截留在300目(美国标准)筛上。
当用于本文时,术语″大豆分离蛋白″是以无水计算,蛋白质含量为至少约90%大豆蛋白的大豆材料。通过以下步骤由大豆形成大豆分离蛋白:从子叶去除大豆的外壳和胚芽,压片或磨碎子叶并从压片或磨碎的子叶去油,使子叶的大豆蛋白和糖类与子叶纤维分离,接着使大豆蛋白与糖类分离。
当用于本文时,术语″丝条″指在进行实施例2详述的碎片特征试验之后,尺寸为长约2.5-约4厘米和宽大于约0.2厘米的植物蛋白制品。
当用于本文时,术语″淀粉″指得自任何天然来源的淀粉。典型的淀粉源为谷类、根茎类、根类、荚果类、和水果类。
当用于本文时,术语″以无水计算的重量″指干燥至完全去除所有水分(例如材料的水分含量为0%)之后材料的重量。具体地讲,材料的以无水计算的重量可以通过将材料置于45℃烘箱直至材料达到恒重之后称重材料而获得。
当用于本文时,术语″小麦粉″指由碾碎小麦而获得的粉末。一般而言,小麦粉的粒度为约14-约120μm。
包括以下实施例以阐述本发明的优选实施方案。本领域的技术人员应该理解的是:在以下实施例中所公开的技术代表由发明者揭示的、目的在于良好地开展本发明的实践的技术。然而,依照本公开,本领域的技术人员应该理解:在不脱离本发明的精神和范围下,在所公开的具体实施方案中可作出许多改变,并且还获得相似的或类似的结果,因此在附图中阐述或显示的所有事物被解释为说明性而不是限制性的。实施例
实施例1-105举例说明本发明的各种实施方案。实施例1剪切强度的测定
样品剪切强度以克为单位进行测量并可通过以下过程测定。称重结构化蛋白质制品样品并将它置于隔热的小袋中,用约3倍样品重量的室温自来水水合样品。将小袋抽真空至约0.01Bar的压力,并密封小袋。允许样品水合约12-约24小时。取出水合的样品并将它置于定向的质构分析仪基板上,致使质构分析仪的刀将切穿样品的直径。进一步地,样品应该在质构分析仪的刀下定向,致使刀口垂直于质构片的长轴。用于切割挤出物的合适的刀为TA-45型,由TextureTechnologies(美国)制造的切刀片。进行该试验的合适的质构分析仪为TA型,由Stable Micro Systems Ltd.(英国)制造的配有25、50、或100千克测力计的TXT2。在该试验的上下文中,剪切强度为刺穿(puncturethrough)样品所需的以克计算的最大的力。实施例2碎片特征的测定
用于测定碎片特征的方法可如下执行。仅使用整块碎片称重约150克的结构化蛋白质制品。将样品置入隔热的塑料袋中并添加约450克25℃的水。在约150mm Hg下真空密封该袋,并允许内含物水合约60分钟。将水合的样品置入配有单个刀浆的KM 14G0型Kitchen Aid混合器的钵内,并在130rpm下混合内含物两分钟。刮浆和钵的侧面,将刮下物放回钵的底部。重复混合和刮两次。从钵中取出约200g的混合物。分离该混合物致使所有长于2.5cm的纤维或长丝条与切碎混合物分离。称重从切碎混合物分选的纤维群,该重量除以起始重量(例如约200g),并将该值乘以100。这确定样品中大碎片的百分比。假如结果值低于15%或高于20%,那么结束试验。假如值为15%-20%,然后从钵中称出另一约200g,使长于2.5cm的纤维或长丝条从切碎混合物分离,再进行计算。实施例3植物蛋白制品的生产
以下挤出方法可用于制备本发明的有色的结构化植物蛋白制品。将以下添加至干共混混合容器:1000千克(kg)Supro 620(大豆分离物)、440kg小麦面筋、236kg小麦淀粉、34kg大豆子叶纤维、8kg磷酸二钙、和2kg L-半胱氨酸。混合内含物以形成干混的大豆蛋白混合物。然后将干混物转移至加料斗,干混物连同480kg水一起从该加料斗引入预调料器,以形成调湿的大豆蛋白预混合物。然后按不大于25kg/分钟的速率将有调湿的大豆蛋白预混合物给料至双螺杆的挤出装置。挤出装置包含五个温度控制区,蛋白质混合物在第一区被控制至约25℃,在第二区约50℃,在第三区约95℃,在第四区约130℃,和在第五区约150℃。挤出物受在第一区至少约400psig直至在第五区约1500psig的压力。经由与加热区相通的一个或多个注射口将60kg水注入挤压机的筒中。
将压模装置连接至挤压机,以以下方式布置:允许增塑的混合物从挤压机出口排入压模装置并随增塑的混合物内流过压模装置在它之中产生基本上对齐的蛋白纤维。
实施例4-94是实施例3的重复。下面的表V描绘实施例3-94的分析。表V
实施例95蛋白质组合物的生产
实施例编号# | 较大的碎片% | 剪切强度(g) | 水合 | 密度(g/cc) |
3 | 30.2 | 2150 | 80 | 0.27 |
4 | 24.2 | 2366 | 80 | 0.24 |
5 | 29.4 | 2341 | 60 | 0.30 |
6 | 26.0 | 2142 | 70 | 0.29 |
7 | 27.1 | 2291 | 70 | 0.28 |
8 | 32.7 | 2442 | 70 | 0.23 |
9 | 17.4 | 2668 | 70 | 0.27 |
10 | 26.1 | 2511 | 90 | 0.26 |
实施例编号# | 较大的碎片% | 剪切强度(g) | 水合 | 密度(g/cc) |
11 | 21.1 | 2260 | 80 | 0.28 |
12 | 22.3 | 2421 | 80 | 0.24 |
13 | 21.9 | 2490 | 75 | 0.28 |
14 | 22.4 | 2438 | 104 | 0.28 |
15 | 7.8 | 59 | 81 | 0.30 |
16 | 7.3 | 675 | 83 | 0.28 |
17 | 9.3 | 553 | 100 | 0.24 |
18 | 7.3 | 226 | 90 | 0.23 |
19 | 3.5 | 412 | 72 | 0.24 |
20 | 0.0 | 055 | 100 | 0.23 |
21 | 2.6 | 511 | 75 | 0.25 |
22 | 2.7 | 168 | 100 | 0.25 |
23 | 2.0 | 207 | 102 | 0.25 |
24 | 7.7 | 247 | 62 | 0.29 |
25 | 1.2 | 51 | 73 | 0.28 |
26 | 0.2 | 164 | 63 | 0.27 |
27 | 6.6 | 966 | 68 | 0.28 |
28 | 4.9 | 164 | 50 | 0.31 |
29 | 5.0 | 812 | 58 | 0.28 |
30 | 9.6 | 108 | 60 | 0.31 |
31 | 5.8 | 864 | 70 | 0.27 |
32 | 6.5 | 473 | 58 | 0.25 |
33 | 0.7 | 879 | 65 | 0.28 |
34 | 5.4 | 688 | 70 | 0.29 |
35 | 0.3 | 038 | 74 | 0.26 |
36 | 9.3 | 074 | 73 | 0.28 |
37 | 1.5 | 937 | 70 | 0.39 |
38 | 2.5 | 462 | 77 | 0.40 |
实施例编号# | 较大的碎片% | 剪切强度(g) | 水合 | 密度(g/cc) |
39 | 0.1 | 051 | 66 | 0.28 |
40 | 7.9 | 384 | 54 | 0.31 |
41 | 8.1 | 064 | 58 | 0.28 |
42 | 9.2 | 158 | 60 | 0.27 |
43 | 0.0 | 834 | 58 | 0.28 |
44 | 6.8 | 202 | 58 | 0.28 |
45 | 2.8 | 363 | 57 | 0.26 |
46 | 3.9 | 361 | 57 | 0.28 |
47 | 6.9 | 293 | 103 | 0.25 |
48 | 6.3 | 205 | 73 | 0.28 |
49 | 9.0 | 286 | 53 | 0.29 |
50 | 2.6 | 206 | 63 | 0.25 |
51 | 0.5 | 125 | 63 | 0.31 |
52 | 5.5 | 290 | 55 | 0.29 |
53 | 8.2 | 274 | 55 | 0.26 |
54 | 1.5 | 205 | 42 | 0.33 |
55 | 1.3 | 185 | 55 | 0.31 |
56 | 1.8 | 969 | 40 | 0.30 |
57 | 9.1 | 028 | 55 | 0.31 |
58 | 7.2 | 598 | 63 | 0.37 |
59 | 8.3 | 869 | 60 | 0.31 |
60 | 9.7 | 044 | 50 | 0.29 |
61 | 7.6 | 216 | 52 | 0.28 |
62 | 5.0 | 001 | 53 | 0.28 |
63 | 8.1 | 096 | 45 | 0.27 |
64 | 9.0 | 796 | 53 | 0.27 |
65 | 0.0 | 924 | 51 | 0.27 |
66 | 3.7 | 295 | 51 | 0.28 |
实施例编号# | 较大的碎片% | 剪切强度(g) | 水合 | 密度(g/cc) |
67 | 7.4 | 259 | 50 | 0.29 |
68 | 9.2 | 204 | 43 | 0.28 |
69 | 5.3 | 059 | 38 | 0.31 |
70 | 6.1 | 284 | 70 | 0.32 |
71 | 3.6 | 085 | 70 | 0.30 |
72 | 5.6 | 279 | 44 | 0.28 |
73 | 3.7 | 170 | 44 | 0.32 |
74 | 1.2 | 128 | 49 | 0.29 |
75 | 2.4 | 068 | 50 | 0.29 |
76 | 0.1 | 939 | 40 | 0.30 |
77 | 8.7 | 592 | 50 | 0.30 |
78 | 9.6 | 812 | 68 | 0.28 |
79 | 5.2 | 848 | 64 | 0.28 |
80 | 3.6 | 973 | 70 | 0.30 |
81 | 3.7 | 078 | 66 | 0.36 |
82 | 5.6 | 940 | 44 | 0.31 |
83 | 8.5 | 339 | 33 | 0.29 |
84 | 0.2 | 366 | 50 | 0.24 |
85 | 8.1 | 425 | 40 | 0.29 |
86 | 9.6 | 122 | 59 | 0.27 |
87 | 7.5 | 193 | 56 | 0.16 |
88 | 1.1 | 186 | 56 | 0.28 |
89 | 2.4 | 061 | 56 | 0.27 |
90 | 1.3 | 143 | 50 | 0.27 |
91 | 4.4 | 108 | 54 | 0.26 |
92 | 9.9 | 101 | 53 | 0.30 |
93 | 2.3 | 551 | 55 | 0.25 |
94 | 4.3 | 164 | 57 | 0.28 |
实施例编号# | 较大的碎片% | 剪切强度(g) | 水合 | 密度(g/cc) |
第1四分位数 | 2.6 | 045 | 53 | 0.27 |
中值 | 6.5 | 164 | 60 | 0.28 |
第3四分位数 | 0.2 | 291 | 70 | 0.30 |
平均值 | 6.6 | 156 | 63 | 0.28 |
将约10℃(50°F)的3625克自来水添加至混合容器,搅拌时添加1160克干燥、低水分(约7%-约12%)大豆蛋白组合物(标识为FXPMO339,得自Solae,LLC,St.Louis,MO)直至大豆蛋白组合物被水合且纤维被分离,所述大豆蛋白组合物包含大豆分离蛋白、大豆子叶纤维、小麦面筋和淀粉。将5216克含水量为至少约50%的机械去骨的碎鸡肉添加至混合器。使机械去骨的鸡肉处于约2℃(36°F)-约4℃(39°F)的温度。混合内含物直至获得均质的重组肉制品。将重组肉制品转移至Hollymatic成形机器,在其中使重组肉制品成形,变成肉排或肉片,然后冷冻。
重复实施例3的操作,不同之处为:用3175克水水合含大豆分离蛋白、大豆子叶纤维、小麦面筋和淀粉的1500克非干燥低含水量(约28-约35%)的大豆蛋白质组合物。将重组肉制品转移至填料机器,在其中重组肉制品被填入不能渗透的肠衣内,然后冷冻。填料机器可得自多个制造商,包括但不限于位于Elk Grove Village,I11.的HITEC Food Equipment,Inc.、位于Des Moines,Iowa的TownsendEngineering Co.、位于Canton,Mass.的Robert Reiser&Co.,Inc.、和位于Buffalo Grove,I11.的Handtmann,Inc.。实施例97
将约12℃(54°F)的2127克自来水加至第一混合容器,搅拌时加入1000克干燥、低含水份(约7%-约12%)的大豆蛋白组合物,直至大豆蛋白组合物被水合且纤维被分离。然后将43克焦糖着色剂添加至水合的大豆蛋白组合物。在约2℃(36°F)下,添加4500克含水量为约50%的机械去骨的碎鸡肉。然后添加100克氯化钠和30克三聚磷酸钠以提取/溶解用于结合的经捣碎肉中的肌原纤维蛋白质。当继续混合时,添加500克牛肉脂肪和100克牛肉香料并继续混合。在第二混合容器中,使Supro620的600克凝胶蛋白在1000克水中水合,并添加至第一混合容器。混合内含物直至获得同质的重组肉制品。将重组肉制品转移至Hollymatic(Hollymatic Corp.,Park Forest IL)成形机器,在其中使重组肉制品成形为肉饼,然后冷冻。实施例98
将约10℃(50°F)的3000克自来水添加至混合容器,搅拌时添加1500克由Supro620制备的大豆蛋白挤出物,直至大豆蛋白挤出物被水合,并通过切碎而分离纤维。将5000克含水量为至少约50%的机械去骨的碎鸡肉加至混合器。使机械去骨的鸡肉处于约2℃(36°F)-约4℃(39°F)的温度。混合内含物直至获得同质的重组肉制品。将重组肉制品转移至Hollymatic成形机器,在其中使重组肉制品成形为肉排或肉片,然后冷冻。实施例99
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白、大米粉、和无面筋的淀粉。实施例100
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白和大米粉。实施例101
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白和无面筋的淀粉。实施例102
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白、小麦粉和淀粉。实施例103
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白和大豆子叶纤维。实施例104
重复实施例98的操作,不同之处为:水合并切碎的大豆蛋白组合物包含大豆分离蛋白、大豆子叶纤维和小麦面筋。实施例105
将约10℃(50°F)的3383克自来水添加至混合容器,搅拌时添加1208克干燥、低水分(约7%-约12%)的标识为SUPROMAX5050的大豆蛋白挤出物,直至大豆蛋白挤出物被水合,并通过切碎而分离纤维。将3340克含水量为至少约50%的机械去骨的捣碎鸡肉与3383克脂肪含量为约10%的1/2英寸绞碎的牛肉添加至混合器。在约2℃(36°F)-约4℃(39°F)下绞碎机械去骨的鸡肉和牛肉。也添加各种着色剂和风味剂:盐、异抗坏血酸盐、亚硝酸钠、葡萄糖、破碎的黑胡椒、肉豆蔻、肉豆蔻皮、蒜粒、芫荽、红辣椒、和再水合的LHP起子培养物。混合内含物直至获得同质的重组肉制品。然后将重组肉制品成形为肉棒。
虽然以与本发明有关的优选实施方案解释了本发明,但应理解:本领域的技术人员通过阅读本说明书将明白其各种修改。因此,应理解:本文所公开的发明有意涵盖落入所附权利要求范围内的修改。
Claims (24)
1.用于制备重组肉组合物的方法,所述方法包括:通过压模装置在提高的温度和压力的条件下挤出植物蛋白材料,以形成具有基本上对齐的蛋白纤维的结构化植物蛋白制品,其中,当水平面观察时,至少55%的所述蛋白纤维以小于约45°角彼此邻近。
2.权利要求1的方法,其中所述压模装置包含:
a模套,所述模套具有共同确定内室的后面部分和前面部分;
b模具插入物,所述模具插入物被置于所述内室内,所述模具插入物包括具有前表面和后表面的插入体,所述前表面确定底下部份和具有渐缩流动通道的多个分流器,所述渐缩流动通道被确定在底下部份与多个分流器中的任何两个邻近分流器之间;和
c模具锥体,所述模具锥体与所述模套配对,其中所述模具锥体和所述流动通道共同确定全渐缩的流动槽。
3.权利要求2的方法,其中:
所述渐缩的流动通道沿三个侧面渐缩;和/或
所述全渐缩的流动槽沿四个侧面渐缩;和/或
所述全渐缩的流动槽在一端与入口并在其另一端与出口相通;和/或
所述全渐缩的流动槽是从所述入口至所述出口的向内渐缩。
4.权利要求1-3中任一项的方法,还包含将所述结构化植物蛋白制品与动物肉和/或碎蔬菜或水果组合。
5.权利要求4的方法,其中所述动物肉选自:完整肌肉块、碎肉、机械去骨的肉、及它们的组合。
6.权利要求4的方法,其中所述动物肉获自选自以下动物:猪、牛、羔羊、家禽、狩猎动物、和鱼。
7.权力要求1-3中任一项的方法,所述结构化植物蛋白制品具有至少2000克的平均剪切强度和至少17%的平均碎片特征,和/或所述结构化植物蛋白制品包含以图1的显微照相图像所描绘的方式基本上对齐的蛋白纤维。
8.权利要求1-3中任一项的方法,其中所述植物蛋白材料选自:荚果、玉米、豌豆、油菜、向日葵、高梁、水稻、苋菜、马铃薯、木薯粉、竹芋、油菜籽、羽扇豆、芸蓝、小麦、燕麦、黑麦、大麦及其混合物。
9.权利要求1-3中任一项的方法,其中所述方法还包括在挤出之前使至少一种动物蛋白材料与所述植物蛋白材料组合,以产生包含基本上对齐的蛋白纤维的结构化植物蛋白制品。
10.权利要求9的方法,其中所述所述动物蛋白材料选自:酪蛋白、酪蛋白酸盐、乳清蛋白、卵清蛋白、卵球蛋白、卵粘蛋白、卵类粘蛋白、卵运铁蛋白、卵黄磷蛋白和清蛋白球蛋白。
11.权利要求1-3中任一项的方法,其中所述植物蛋白材料包括大豆蛋白和小麦蛋白。
12.权利要求11的方法,其中所述植物蛋白材料还包括乳清蛋白和/或磷酸二钙和L-半胱氨酸。
13.权利要求1-3中任一项的方法,其中所述植物蛋白材料具有以干物质计算的约40%-约75%的蛋白,和/或所述植物蛋白材料包含蛋白、淀粉、面筋和纤维。
14.权利要求13的方法,其中所述植物蛋白材料包含:
a 以干物质计,约45%-约65%的大豆蛋白;
b以干物质计,约20%-约30%的小麦面筋;
c 以干物质计,约10%-约15%的小麦淀粉;和
d以干物质计,约1%-约5%的纤维。
15.权利要去1-3中任一项的方法,其中所述挤出温度为约90℃-约150℃而压力为约500psig-约1500psig和/或所述重组肉组合物还包含一定量的水。
16.重组肉组合物,所述重组肉组合物包含具有基本对齐的蛋白纤维的结构化蛋白制品,其中,当水平面观察时,至少55%的所述蛋白纤维以小于约45°角彼此邻近。
17.权利要求16的重组肉组合物,所述重组肉组合物还包含动物肉和/或碎蔬菜或碎水果。
18.权利要求17的重组肉组合物,其中所述动物肉选自牛肉、猪肉、羔羊肉、火鸡肉和鸡肉。
19.权利要求17的重组肉组合物,其中所述重组肉组合物包含约40%-约60%重量的结构化蛋白质制品,和约40%-约60%重量的肉和/或碎蔬菜或碎水果。
20.权利要求16-19中任一项的重组肉组合物,其中所述重组肉组合物还包含占所述组合物约10%-约20%重量的一定量脂肪源;和/或还包含着色组合物;和/或还包含大豆分离蛋白;和/或还包含抗氧化剂、水、调料和食用香料。
21.权利要求20的重组肉组合物,其中所述着色组合物包含甜菜、胭脂红、焦糖着色剂和氨基酸源。
22.权利要求16-19中任一项的重组肉组合物,其中所述结构化蛋白制品包含蛋白质、淀粉、面筋、和纤维。
23.权利要求22的重组肉组合物,其中所述结构化蛋白制品包含:
a以干物质计,约45%-约65%的大豆蛋白;
b以干物质计,约20%-约30%的小麦面筋;
c以干物质计,约10%-约15%的小麦淀粉;和
d以干物质计,约1%-约5%的纤维。
24.权利要求16-19中任一项的重组肉组合物,其中所述结构化蛋白制品通过压模装置挤出而获得,致使结构化蛋白质制品具有基本上对齐的蛋白纤维,和/或其中所述结构化蛋白制品包含以图1的显微照相图像所描绘的方式基本上对齐的蛋白纤维。
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- 2007-05-17 PL PL07783880T patent/PL2020868T5/pl unknown
- 2007-05-17 ES ES07783880.3T patent/ES2359454T5/es active Active
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WO2006023518A1 (en) * | 2004-08-16 | 2006-03-02 | Solae Llc | A restructured meat product and process for preparing same |
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WO2007137122A3 (en) | 2008-02-28 |
KR100917532B1 (ko) | 2009-09-16 |
ATE490690T1 (de) | 2010-12-15 |
ZA200809657B (en) | 2010-07-28 |
ES2359454T3 (es) | 2011-05-23 |
CN101489408B (zh) | 2013-10-30 |
US8685485B2 (en) | 2014-04-01 |
US20070269583A1 (en) | 2007-11-22 |
ES2359454T5 (es) | 2014-09-25 |
PL2020868T3 (pl) | 2011-07-29 |
PL2020868T5 (pl) | 2015-06-30 |
US8529976B2 (en) | 2013-09-10 |
RU2430628C2 (ru) | 2011-10-10 |
EP2020868B2 (en) | 2014-07-30 |
JP5466002B2 (ja) | 2014-04-09 |
BRPI0711209A2 (pt) | 2011-03-09 |
US20070269567A1 (en) | 2007-11-22 |
TW200812497A (en) | 2008-03-16 |
RU2008150300A (ru) | 2010-06-27 |
KR20090028717A (ko) | 2009-03-19 |
TWI392458B (zh) | 2013-04-11 |
TW200814935A (en) | 2008-04-01 |
DE602007011054D1 (de) | 2011-01-20 |
CN101489422A (zh) | 2009-07-22 |
CA2652380C (en) | 2014-11-18 |
JP2009537177A (ja) | 2009-10-29 |
EP2020868B1 (en) | 2010-12-08 |
WO2007137122A2 (en) | 2007-11-29 |
EP2020868A2 (en) | 2009-02-11 |
CA2652380A1 (en) | 2007-11-29 |
MX2008014604A (es) | 2008-11-28 |
CN101489408A (zh) | 2009-07-22 |
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