CN108471763A - 质地乳蛋白 - Google Patents
质地乳蛋白 Download PDFInfo
- Publication number
- CN108471763A CN108471763A CN201680077281.8A CN201680077281A CN108471763A CN 108471763 A CN108471763 A CN 108471763A CN 201680077281 A CN201680077281 A CN 201680077281A CN 108471763 A CN108471763 A CN 108471763A
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- Prior art keywords
- mixture
- lactoprotein
- water
- whey
- tdp
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
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Abstract
提出质地化乳蛋白(TDP),其可由此得到(a)一种混合物,其含有或由以下组分构成(a1)乳蛋白和(a2)纤维材料和/或植物蛋白,(b)在水和/或乳清存在下使用约20至约200℃的温度梯度和1至约200bar的压力挤出该混合物,(c)随后使挤出物降压。
Description
发明领域
本发明属于食品领域并且涉及新的基于奶的蛋白质产品,其区别在于特定质地。
现有技术
根据WTO于2012年的研究全球营养需求在未来25年将至少翻番。这一挑战仅可以通过可持续农业和开发新的食品来源得到满足。大部分用于生产重要的基础营养模块是奶,其区别特别在于高蛋白含量。奶和乳清蛋白浓缩物已经在婴儿营养中扮演重要角色,并且与植物蛋白的区别在于含有营养上足够量的所有必需氨基酸。
提供充足的蛋白质对人类营养至关重要。德国营养协会(DGE)推荐成人每天蛋白质摄入量为每kg体重0.8g。对于儿童、青年并且特别是婴儿,需求显著更高。发现老年人通常没有摄入足够的蛋白质。过低的摄入蛋白质会导致内源性蛋白质的分解,造成体内所有蛋白质调节的功能被破坏。
相对于餐饮替代形式发展的背景(例如全素或素食),通常无法保证蛋白质—摄入量和质量—的充足供应(即摄入必需氨基酸),摄入替代形式的蛋白质越来越重要。
目前市场上出售的食品特别是那些具备高蛋白质含量并且其中仅替代蛋白质源。通常,由其他蛋白,通常是植物蛋白,替代肉蛋白。目前很需要典型的基于植物蛋白或鸡蛋蛋白的肉类替代产品(例如素食炸肉排)。这些产品的感官性能完全模仿肉源。
为了实现健康优势,蛋白质在各种食品制剂中的积累目前在加速,而以前这仅仅用于某些特定人群的食品(如运动员)。
给定足够的蛋白质量,食物可以被标记为“蛋白质源”或“高蛋白”。根据现行食品法(欧洲议会和理事会在12月20日对食品营养和健康的规定(EC)No.1924/2006——已知为“健康声明条例”),蛋白质含量可以标出如下:
●如果蛋白质量至少为食品总能量值的12%,该食品可以被标记为“蛋白质源”。
●如果蛋白质量至少为食品总能量值的20%,该食品可以被标记为“高蛋白含量”。
现有技术已经公开使用乳清蛋白试图模仿肉类质地的各种产品。
EP 1059040 B1(BONGRAIN)记载了挤出奶或奶酪得到的质地产品。具体地记载了如何将含有乳清蛋白和水的原料混合物加入挤出机并随后首先区域加热至130℃,随后至200℃,压力随之由0最大升高至50bar。挤出物随后塑形并冷却。确定的组合物是含有乳清蛋白与豌豆蛋白质和酪蛋白的混合物。质地特征是它们形成由确定直径的延伸纤维构成的网络,该纤维形成分支,其仅构成其直径的十分之一。
国际专利申请WO 2006 130025 A1(FONTERRA)公开了例如一种生产用于小吃食品的挤出奶蛋白的方法,使用的成分包括乳蛋白和淀粉。
国际专利申请WO 2012 036910 A1(FRITO LAY)也公开了小吃产品,其通过将乳蛋白在碳酸钙存在下压力加工并随后控制延伸。
专利US 6,607,777 B1(UNIV UTAH)的主题是具备类肉质地的奶蛋白,其通过压力下挤出并随后降压得到。
US 8,642,109 B2(SOLAE)要求大豆蛋白块,其通过联合挤出大豆蛋白和碳水化合物得到。
US 2004 161 519 A1(WALSH)的主题是质地乳清蛋白作为肉替代品,其通过一起挤出乳清蛋白和碳水化合物得到。在实施例9至11中,参考实施例1,记载了在双螺杆挤出机中通过加入玉米淀粉和水将含有WPC80和大豆蛋白的混合物质地化。挤出机的出口温度线性升高至150℃,该过程在50至500psi之间进行。挤出材料随后干燥并研磨成粉末。
US 2004 253 363 A1(NAKANO)也公开了肉替代品,其中其通过挤出植物和乳清蛋白的混合物得到。实施例记载了如何将大豆粉末和WPC80的混合物与水一起加入挤出机。蛋白质与水的混合比例是20kg/h:8至9l/h。离开挤出机后,切割产品并干燥至残余水含量为10wt%。
US 2009 263 553 A1(LICKER)公开了通过挤出含有35wt%酪蛋白、5wt%纤维素、34wt%土豆淀粉、24.25wt%木薯淀粉、水分含量28至34wt%的混合物得到质地乳蛋白。该过程在23‐43℃至65至163°的温度梯度下,68至96bar的压力下进行。挤出物随后降压并切割。
US 2009 263 565 A1(RYDER)的主题是主要基于植物蛋白和谷蛋白的质地蛋白组合物的生产。在40至150℃的温度梯度,不加压和不加水挤出混合物。
然而,缺陷是这些方法通常只能实现一种质地,这与能够模拟尽可能多的结构从而能够灵活响应消费者愿望的需求相悖。另一个显著缺陷是现有技术的方法无法不伴随使用助剂,特别是淀粉,否则无法稳定产生质地。在很多情况下,这导致产生消费者通常例如与鸡肉质地或金枪鱼相关的口感。此外,加入淀粉改变了质地产品的营养值,由于提高了碳水化合物的含量导致蛋白含量减少。与之相反,本发明的目的是高蛋白含量产品。
因此本发明的目的是提供基于乳蛋白,更特别是乳清蛋白和/或酪蛋白的质地,其尽可能多样化。具体的,应当加工乳蛋白形成—根据加工条件—其质地令人联想为例如禽类、鱼、蔬菜、蘑菇、豆腐或花生麸的产品。该方法应当可以改变,使质地可以通过加工条件控制,这意味着通过最小的改变压力、温度、停留时间等,在相同的单元生产完全不同的产品,而无需改变方法本身。
发明内容
本发明的第一个主题涉及质地化乳蛋白,在下文也通过缩写TDP引用,其可由此得到
(a)一种混合物,其含有或由以下组分构成
(a1)乳蛋白和
(a2)纤维材料和/或植物蛋白,
(b)在水和/或乳清存在下使用约20至约200℃的温度梯度和1至约200bar的压力挤出该混合物,
(c)随后使挤出物降压。
本发明的另一主题涉及一种用于生产质地化乳蛋白的类似方法,包括以下步骤:
(a)提供一种混合物,其含有或由以下组分构成
(a1)乳蛋白和
(a2)纤维材料和/或植物蛋白,
(b)在水和/或乳清存在下使用约20至约200℃的温度梯度和1至约200bar的压力挤出该混合物,
(c)随后使挤出物降压。
令人惊异地是发现将乳蛋白和植物蛋白和/或纤维材料一起加工形成挤出物,其根据挤出条件和随后的冷却和加工步骤具备种类繁多的不同质地。
成分
用于TDP的主要成分(成分a1)是乳蛋白,特别是乳清蛋白(浓缩物、分离物、水解产物)和酪蛋白。
乳清蛋白和酪蛋白是哺乳动物奶中的两种主要蛋白质成分。牛奶中的蛋白质含量—约3.3%—由约2.7%酪蛋白和约0.6%乳清蛋白构成。名称“乳清蛋白”源自这一事实,这类蛋白质是乳清中蛋白的主要部分。乳清蛋白是各种白蛋白和球蛋白的组合。具体来说是:
●约20%α‐乳白蛋白(奶中0.1%)
●约45%β‐乳球蛋白(奶中0.25%)
●约10%免疫球蛋白
●约20%月示蛋白胨
●约5%血清白蛋白
乳清蛋白是热敏感的。当煮奶时,特别是β‐乳球蛋白负责表面奶皮。乳清蛋白也包括大量支链氨基酸,如约20%至25%的主要营养蛋白。在营养生理学上乳清蛋白被分类为高等级(高生物值)。因此它们是用于塑造肌肉的基于乳清的蛋白粉的主要成分。
乳清蛋白的最简单形式是乳清蛋白浓缩物。其主要通过超滤制备。其具备约70%至80%相对高的蛋白含量。由于原料在乳业中的简单生产,其比乳清蛋白分离物和水解物更有利。因此,其被食品供应商认为是生产其产品的第一选择。由于约6%至8%的碳水化合物含量以及约4至约7重量%的脂肪含量,蛋白含量比分离物低。
在乳清蛋白分离物的生产中,使用两种不同的方法。在离子交换方法中,乳清蛋白被吸附至离子交换机上并洗脱,导致蛋白制剂中含有更多盐。在通过微滤方法生产乳清蛋白分离物中,不使用盐。因此可以得到特别高的纯度,蛋白质含量为约90%至96%,以及小于1%的低脂肪含量和乳糖含量。此外,由于其基本无乳糖,乳清蛋白分离物特别适用于乳糖不耐的人群。
在生产乳清蛋白水解物中,使用水解方法。通过蛋白链水解(裂开)为非常小的片段(肽),乳清蛋白水解物可以被身体更快吸收。水解程度越高,蛋白越高级并且越贵。缺陷是苦味。因此,乳清蛋白水解物主要用于氨基酸片剂和胶囊中,其中苦味仅起次要作用。乳清蛋白水解物以小比例被加入各种高级蛋白混合物中(多成分蛋白)。
酪蛋白同样是多种蛋白质的混合物(αS1‐、αS2‐、β‐、κ‐酪蛋白),并用于储存和将蛋白质、钙和磷酸盐运送至新生儿。奶中的酪蛋白与磷酸钙和其他成分一起构成胶束。适当酪蛋白的典型实例不仅包括通过酸处理得到的酪蛋白,也包括微滤脱脂乳得到的胶束酪蛋白。
在本发明中,发现为了最终产品的质地化重要的是与植物蛋白一起挤出,其赋予产品禽类、鱼、蔬菜、蘑菇、豆腐或花生麸感受的典型质地。此外,证明加入植物纤维对于产品质地是有利的。这类纤维材料可以是植物蛋白浓缩物的成分。或者,可以将纤维作为原料单独加入(例如,使用植物蛋白分离物)。已经证明为了赋予产品一种质地,植物蛋白中蛋白质结构的折叠特别有利。
成分(a2)的用量通常为约1至约75重量%,优选约10至约60重量%,更优选约25至约50重量%,并且非常优选约30至约40重量%,并且更特别是约40至约50重量%,基于成分(a1)和(a2)的总量计。
挤出和成型
不同质地的产生取决于挤出机的操作条件。优选(a1)乳蛋白和(a2)植物蛋白或纤维素的混合物在约40℃至约170℃的温度梯度下挤出。使用压力梯度为1bar至约120bar。
蛋白质/纤维素混合物的挤出必须同时使用水。分为“低水分”和“高水分”方法。
低水分方法
在第一种情况下,在约10至约50wt%,并且特别是在约20至约40wt%水和/或乳清—基于使用原料的总量计,即成分(a1+a2)和水或乳清的量—的存在下挤出。挤出在压力下进行,这特别是由转速和温度产生,并且压力被设定为约30至120bar并且特别是约50至110bar。挤出优选在双螺杆挤出机中进行,其具备旋转、剪切强化螺杆。
此外,挤出在约20至约200℃,并且特别是约40至约170℃的温度梯度下进行。这意味着挤出机,其具备外部加热/冷却套以及一系列可独立控制的温度区域,前部比尾部温度更低。挤出机内部和环境之间压力和温度的巨大差异有益于所得挤出物在由挤出机出现后的延展。
根据设备,转速可以被设定为约200至约2000rpm。成分(a1)乳蛋白优选酪蛋白或酪蛋白酸盐。
通过低水分方法加工产品的典型形式包括在产品离开挤出机后在一步中将它们降压至环境压力,并将得到的组合物制成片形。在离开挤出机时,产品仍然具备约120至约140℃的温度,导致水或乳清的水分几乎完全蒸发。产品膨胀并获得与花生麸相比几乎一样的质地。可以通过成型喷嘴和随后的切割设备加工组合物。相对于基于淀粉的挤出物,产品的区别在于在被放入水中后保持尺寸稳定。任选地,由上述方法得到的产品可以进行继续干燥作为后处理。
高水分方法
在第二种情况,在约50至约75wt%并且特别是约55至约60wt%水和/或乳清存在下—基于使用原料的总量计,即成分(a1+a2)和水或乳清的量—挤出混合物。挤出也是在压力下进行,这特别是由转速和温度产生,并且压力被设定在约5至50bar并且特别是约10至30bar。使用这种变体挤出同样优选在具备旋转、剪切强化螺杆的双螺杆挤出机中进行。
此外,挤出在约20至约200℃,并且特别是约40至约170℃的温度梯度下进行。在这种情况下,温度曲线必须不是线性的,而是由挤出机前部上升至中部达到最高温度,然后再次降低。例如可以表现为以下曲线:由20至40℃升至160至200℃(在挤出机中部)并降低至100至140℃(挤出机出口)。这种曲线确保了特别稳定和均匀的质地。
由于产品具备相对高的水分,加工过程中的粘度比低水分方法中小。根据设备,转速可以被设定为约200至约2000rpm。同样,挤出不是与水,而是与乳清或水与乳清的混合物进行。成分(a1)乳蛋白优选乳清蛋白。
冷却、降压和其他加工的形式也可以影响质地。在最简单的情况下,离开挤出机的产品在空气或冷水浴中降压。
然而优选地,离开挤出机并保持压力,混合物被通入冷却管道,从而仅在环境压力下产生冷却组合物。冷却管道是简单的部件,其由例如具备冷却套的管道构成。将挤出组合物由冷却管道的一侧通入并在另一侧离开,在该过程中降至环境压力。冷却管道通常具备延整个长度的恒定截面。冷却管道的长度和截面取决于挤出机尺寸和得到的产品吞吐量。冷却管道的使用是构建某些质地的共同决定因素,因为将挤出混合物在管道中运输导致组合物由外向内的冷却,由此产生特定的纤维结构。
出现时,冷却组合物仍然具备约50至80℃的温度并随后例如通过使用刀切分质地化产品股制成片形。为了进一步质地化,建议随后对组合物进行以下两种操作中的至少一种:
(i)深度冷冻和解冻和/或
(ii)在料汤中蒸煮.
两种方法用于松弛结构。
工业应用
本发明的另一个主题涉及质地化乳蛋白或相应方法制备的产品作为例如肉、鱼、蔬菜、蘑菇或豆腐的营养替代物的用途。
实施例
___________________________________________________________________________
实施例1至6–质地化乳蛋白(TDP)的生产
根据低水分方法质地化的一般生产方法
将含有乳蛋白(成分a)和植物蛋白和/或纤维(成分b)的干燥混合物与22至33wt%的水(基于总混合物计)加入由10个容器单元构成的双螺杆挤出机,其中容器单元2‐10可单独控温,第一个容器单元不能控温。区域1‐3用于进料和混合,区域4至7用于蒸煮过程(蛋白质熔化并压缩),区域8至10用于建立压力。根据设备、使用的原料和配方,将混合物在40至110bar压力下用200至1500rpm的转速运输。
根据高水分方法质地化的一般生产方法
将含有乳蛋白(成分a)和植物蛋白和/或纤维(成分b)的干燥混合物与52至75wt%的水和/或乳清(基于总混合物计)加入由10个容器单元构成的双螺杆挤出机,其中容器单元2‐10可单独控温,第一个容器单元不能控温。区域1‐3用于进料和混合,区域4至7用于蒸煮过程(蛋白质熔化并压缩),区域8至10用于建立压力和初始冷却。根据设备、使用的原料和配方,将混合物在10至60bar压力下用400至1500rpm的转速运输。
由低水分方法和高水分方法得到的质地化产品组合物的进一步加工
(I)立刻将热塑组合物通过多孔板(孔直径4mm)和旋转刀。在该过程中,产品降压至环境压力,水分蒸发至低残留水分。吞吐量为约50kg/h。
(II)以约12kg/h的吞吐量连续通过挤出机并在冷水浴中降压至环境压力。
(III)以约14kg/h的吞吐量由挤出机连续进入冷却管道并降压至环境压力。用刀将70℃的挤出股切分,冷却后,深度冷却至‐18℃。
在质地和口感方面,得到的产品令人联想到以下初始产品:
A 鸡肉
B 干肉(牛肉干)
C 金枪鱼
D 豆腐
E 花生麸
结果在下表1中总结。
表1
低水分方法和高水分方法(含量为wt%)
*)实施例1,2,3,和6使用水进行,实施例5使用水和乳清1:1混合物进行,实施例4使用纯乳清进行。
*1)将冷却管道控温在30℃
*2)将冷却管道控温在30℃从而简化产品由冷却管道出料后的成型和延展。
制剂实施例
实施例F1
含有质地化乳蛋白(TDP)作为肉增补剂的肉丸
TDP的制备:在约20小时内将实施例1的TDP在充足的水中浸泡,随后在筛上沥干并使用多孔布挤压。在例如Thermomix中粉碎TDP(装入150g,5级,5秒)
肉丸的制作:将250g肉馅(半牛肉/半猪肉)、一个鸡蛋、100g实施例1的TDP(制备的)、10g芥末、1g盐、50g切碎的洋葱和1撮黑胡椒揉成团块。由团块制成肉丸并在煎锅中用油两面炸。
实施例F2
在碎肉中加入质地化乳蛋白(TDP)作为肉增补剂的酿甜椒
TDP的制备:在约20小时内将实施例1的TDP在充足的水中浸泡,随后在筛上沥干并使用多孔布挤压。在例如Thermomix中粉碎TDP(装入150g,5级,5秒)
酿甜椒的制备:由4个红色甜椒顶部1/4处切开作为盖,去除核,并冲洗。在约170ml水和一小撮盐中煮70g米。将一个切碎的洋葱、250g肉馅(半牛肉/半猪肉)、100g实施例1的TDP(制备的)、一个鸡蛋和煮好的米饭相互揉捏。用盐和胡椒调味并装入甜椒。番茄酱的制备:在锅中用2茶匙的橄榄油稍微炸一下一个切碎的洋葱和一个蒜瓣(粉碎)。加入400g去皮番茄(罐头食品)、1/8l蔬菜汤和20g番茄酱并将酱料煮沸。将番茄酱置于放有甜椒的(带盖)烤盘里,将甜椒盖放在装填的甜椒上。用盖封上烤盘并在预热的烤箱中200℃烤制约1小时。
实施例F3
含有质地化乳蛋白的禽肉沙拉形式的美味素食沙拉
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
美味沙拉的制备:制备由175g柑橘(沥干重量,灌装产品)、130g切片蘑菇(沥干重量,灌装产)、110g切碎芦笋(沥干重量,灌装产品)、1撮盐、1撮黑胡椒、270g沙拉酱和300g实施例3的TDP(制备的)组成的沙拉组合物:通过细致搅拌将所有成分相互结合。
实施例F7
含有质地化乳蛋白的白汁鸡块形式的素食餐
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
白汁鸡块的制备:由20g黄油和20g面粉制备油面糊:在锅中熔化黄油并用面粉增稠直到形成均匀的油面糊;用240g水稀释,加入6g鸡汤(即食);仔细拌入80g切碎的芦笋(沥干重量,灌装产品)、50g切片蘑菇(沥干重量,灌装产)、和50g冷冻豌豆。随后加入190g实施3制备的TDP(制备的)。拌入约40g奶油和一撮肉豆蔻粉。
实施例F4
含有质地化乳蛋白的鸡块/肉排
版本1:
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
“鸡块”/肉排的制备
蛋白粘合剂的制备:制备50g乳清蛋白浓缩物、12g小麦粉、12g脱脂乳粉、5.5g盐、和12.5g土豆淀粉(冷水膨胀)的干燥混合物。将干燥混合物搅入115g水中。
由实施例3的挤出股切出相应的块体或肉排形状(工业上:通过成型机成型)。将其蘸入粘合溶液并随后滚入面包屑(工业上:干面包屑单元)。随后在油炸锅中的热油中将块体和肉排首先预炸50s。食用前将块体或肉排再次在油炸锅中的热油中炸50s。或者也可以将质地化产品粉碎并随后与蛋白质粘合剂一起粘合。随后的过程如上所述。也可以在平底锅中制备。
版本2:
TDP的制备:在约20小时内将实施例1的TDP在充足的水中浸泡,随后在筛上沥干并使用多孔布挤压。在例如Thermomix中粉碎TDP(装入150g,5级,5秒)
鸡块/肉排的制备
将200g实施例1的TDP(制备的)与90g蛋白粘合剂混合。制成块体,滚入面包屑,并在油炸锅中的热油中炸50s。食用前将块体或肉排再次在油炸锅中的热油中炸50s。也可以在平底锅中制备。
实施例F5
含有质地化乳蛋白Gyros‐式苏黎世小牛肉(Geschnetzeltes)
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
Gyros‐式苏黎世小牛肉的制备:将360g实施例3的TDP与25g菜籽油和5g gyros酱料混合,如果需要在冰箱中腌制。在平底锅中用少量油轻微油炸质地化产品。
实施例F6
含有质地化乳蛋白的汤
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
汤的制备:将20g鸡汤(即食)搅入2l水并煮沸;加入1/2韭葱(切成葱段)、约两个去皮切碎的胡萝卜和240g实施例3的TDP(制备的),并煮开。按需用盐和胡椒调味。
实施例F7
含有质地化乳蛋白的焙盘
TDP的制备:将实施例3或5的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约10至15分钟。
焙盘的制备:将400g实施例3或5的TDP(制备的)切好并放入焙盘(根据需要微炸后)并用盐和胡椒调味。在TDP上撒上480g切片桃子(罐装食品、沥干重量)。准备咖喱酱并倒出,淋上磨碎的奶酪。将焙盘在200℃的烤箱中烘烤25分钟。
实施例F8
质地化乳蛋白沙拉酱
TDP的制备:将实施例4的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约5至10分钟。
沙拉酱的制备:将400g实施例4的TDP(制备的)切好、如果需要在腌泡汁中放几个小时、微炸并置于沙拉上(例如不同的叶沙拉)。
实施例F9
含有质地化乳蛋白的卷饼
TDP的制备:将实施例6的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约5至10分钟。
填料的制备(用于约8个卷饼):将300g西葫芦切成条并在油中微炸。加入180g大豆芽(罐装食品、沥干质量)。用盐、胡椒和辣椒调味。将100g实施例6的TDP(制备的)切好并加入。在平底锅中加热玉米饼。将填料装入玉米饼之间,根据喜好加入沙拉、番茄或沙拉酱,将玉米饼卷成卷。
实施例F10
含有质地化乳蛋白的披萨饼
TDP的制备:将实施例3的TDP解冻并在充足的沸腾汤料,优选鸡汤中烹煮约7至10分钟。
披萨面饼的制备:将20g酵母与1撮糖、1茶匙盐和25ml橄榄油溶于200ml温水。加入330g面粉(405号)并揉成面团。将加酵母的面团置于温暖的地方直到体积加倍。将擀开的面团放在垫有烤纸的烤盘中。
顶料的制备:在披萨面团上覆盖番茄酱并撒上牛至调味料。将实施例3的TDP置于披萨上(切开;任选进一步减小尺寸至细肉纤维)(根据喜好加上其他成分,例如甜椒、洋蓟、番茄等)并撒上磨碎的奶酪。在预热烤箱中于220℃下烤制20分钟。
实施例F11
含有质地化乳蛋白的面包
在捏合机中由2850g 997号黑麦面粉、930g 550号小麦面粉、114个酸面团(干)、80g盐、53g酵母、2640g水(温度:36℃)和540g实施例2的TDP(浸入水中、沥干并压制;切碎或未切碎)制得用于6条面包的面团(在60rpm下捏合5分钟,随后在90rpm下捏合7分钟)。将面团由捏合机中移出,形成面团并静置30分钟。将面团分为1150g的份。用手制出面包的形状并将它们放入涂油或用烘烤喷雾加油的面包模具中。用面团滚筒处理面包表面并用少量水润湿。将面包放入温度为35℃并且相对湿度为80%的发酵柜。随后在搁架式(面包)烤炉中180℃的温度下烘烤面包60分钟(将炉子预热至240℃,开始烘烤时设置1‐2分钟喷雾)。烘烤后面包的核心温度是98℃。烘烤后由搁架移出面包并冷却。
实施例F12
含有质地化乳蛋白的乳制品
将5g实施例2的TDP(干燥或浸润,粉碎或未粉碎)搅入150酸奶。干燥的挤出物任选预先在调香液体(例如果汁)而不是水中浸润至少12小时。
实施例F13
含有质地化乳蛋白的麦片
将150g全麦小麦片、150g全麦燕麦片、150g实施例1的TDP(干燥,粉碎或未粉碎)、60g玉米片、100g榛子、50g葡萄干和50g葵花籽加工为干燥混合物。
实施例F14
含有质地化乳蛋白的麦片棒
将150g全麦小麦片、150g全麦燕麦片、150g实施例1的TDP(干燥或浸润,优选粉碎)、60g玉米片、100g榛子、50g葡萄干和50g葵花籽加工为干燥混合物。将50g黄油、120g液体蜂蜜和100g糖在平底锅中搅拌加热并加入干燥混合物。随后在平底锅中将麦片料焦糖化约3分钟。将麦片料铺展在垫有烤制的烤盘并在约15分钟后将其切成棒。随后让麦片棒变硬。
实施例F15
含有质地化乳蛋白的干屑涂层
在厨房机或Thermomix中将实施例1的TDP(干燥)粉碎至想要的颗粒尺寸。这种蛋白粉末可以用作面包屑(例如,作为肉排或蔬菜上的干屑涂层)。
Claims (15)
1.质地化乳蛋白(TDP),其可由此得到
(a)一种混合物,其含有或由以下组分构成
(a1)乳蛋白和
(a2)纤维材料和/或植物蛋白,
(b)在水和/或乳清存在下使用约20至约200℃的温度梯度和1至约200bar的压力挤出该混合物,
(c)随后使挤出物降压。
2.一种用于生产质地化乳蛋白的方法(TDP),包括以下步骤:
(a)提供一种混合物,其含有或由以下组分构成
(a1)乳蛋白和
(a2)纤维材料和/或植物蛋白,
(b)在水和/或乳清存在下使用约20至约200℃的温度梯度和1至约200bar的压力挤出该混合物,
(c)随后使挤出物降压。
3.根据权利要求2所述的方法,其特征在于乳蛋白、乳清蛋白和或酪蛋白用作成分(a1)。
4.根据权利要求2和/或3所述的方法,其特征在于植物蛋白和/或纤维材料用作成分(a2)。
5.根据权利要求2至4至少一项所述的方法,其特征在于成分(a2)的用量为约25至约75wt%,基于成分(a1)和(a2)的总量计。
6.根据权利要求2至5至少一项所述的方法,其特征在于混合物在约10至约50wt%的水和/或乳清的存在下挤出,基于使用原料的总量计,即成分(a1+a2)和水和/或乳清的量计。
7.根据权利要求2至5至少一项所述的方法,其特征在于混合物在约50至约75wt%的水和/或乳清的存在下挤出,基于使用原料的总量计,即成分(a1+a2)和水和/或乳清的量计。
8.根据权利要求2至7至少一项所述的方法,其特征在于根据过程和设备使用由约1bar升至5至500bar的压力梯度挤出混合物。
9.根据权利要求2至8至少一项所述的方法,其特征在于使用约200至约2000rpm的转速挤出混合物。
10.根据权利要求2至9至少一项所述的方法,其特征在于使用
(i)约40℃至约180℃的线性温度梯度,或
(ii)由挤出机入口处约20至40℃的温度开始,通过中部约160至200℃的峰值温度,在出口处降至约100至140℃的非线性温度梯度。
11.根据权利要求2至10至少一项所述的方法,其特征在于混合物离开挤出机后在一步中降压至环境压力,并将得到的组合物制成片形。
12.根据权利要求2至11至少一项所述的方法,其特征在于离开挤出机后混合物在冷水浴中降压。
13.根据权利要求2至12至少一项所述的方法,其特征在于混合物在压力下离开挤出机并被通入冷却管道,从而仅在环境压力下产生冷却组合物。
14.根据权利要求2至13至少一项所述的方法,其特征在于挤出组合物被制成片形并为了进一步质地化进行两种操作中的至少一种:
(i)深度冷冻和解冻
(ii)在料汤中蒸煮.
15.根据权利要求1所述的质地化乳蛋白或根据权利要求2至14至少一项所述的方法得到的产品作为营养替代物的用途。
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EP16154586.8A EP3180987A1 (de) | 2015-12-18 | 2016-02-06 | Texturierte milchproteine |
PCT/EP2016/081588 WO2017103213A1 (de) | 2015-12-18 | 2016-12-16 | Texturierte milchproteine |
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CN202210946667.5A Pending CN115399400A (zh) | 2015-12-18 | 2016-12-16 | 质地乳蛋白 |
CN201711325964.3A Pending CN108200996A (zh) | 2015-12-18 | 2017-12-12 | 织构化乳蛋白在富含碳水化合物的食品中作为碳水化合物替代物的用途 |
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CN201711325964.3A Pending CN108200996A (zh) | 2015-12-18 | 2017-12-12 | 织构化乳蛋白在富含碳水化合物的食品中作为碳水化合物替代物的用途 |
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US (2) | US10813373B2 (zh) |
EP (3) | EP3180987A1 (zh) |
CN (3) | CN108471763B (zh) |
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EP3180987A1 (de) * | 2015-12-18 | 2017-06-21 | DMK Deutsches Milchkontor GmbH | Texturierte milchproteine |
CA3084067C (en) * | 2018-01-17 | 2024-01-16 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
US20220279816A1 (en) | 2021-03-02 | 2022-09-08 | Roquette Freres | Plant based meat analog |
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- 2016-12-16 US US16/063,521 patent/US10813373B2/en active Active
- 2016-12-16 EP EP16816663.5A patent/EP3389387A1/de not_active Withdrawn
- 2016-12-16 CN CN201680077281.8A patent/CN108471763B/zh active Active
- 2016-12-16 CN CN202210946667.5A patent/CN115399400A/zh active Pending
- 2016-12-17 DK DK16204903.5T patent/DK3180988T3/da active
- 2016-12-17 EP EP16204903.5A patent/EP3180988B1/de active Active
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Publication number | Publication date |
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US20180168189A1 (en) | 2018-06-21 |
CN108471763B (zh) | 2022-07-29 |
EP3180988A1 (de) | 2017-06-21 |
US10813373B2 (en) | 2020-10-27 |
EP3389387A1 (de) | 2018-10-24 |
CN115399400A (zh) | 2022-11-29 |
EP3180987A1 (de) | 2017-06-21 |
WO2017103213A1 (de) | 2017-06-22 |
US20180368442A1 (en) | 2018-12-27 |
CN108200996A (zh) | 2018-06-26 |
US10638776B2 (en) | 2020-05-05 |
EP3180988B1 (de) | 2022-11-30 |
DK3180988T3 (da) | 2023-02-06 |
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