DE2023810A1 - Process for the manufacture of protein fiber products - Google Patents

Description

2923810

Process for making protein fiber products

The invention relates to a method for continuous production of protein fiber products with a delicate fiber structure.

Nutritionists have been making protein fiber products for some time which can be made from fiberless edible protein starting materials. The lack of pro "

tein for human needs is the most pressing nutritional problem of our time. The problem is related to the difficulty of creating palatable protein foods from existing protein sources. Many sources of protein, such as animal protein concentrates and by-products, grain proteins, oil fruit protein, and protein from microorganisms, have not been fully utilized for human consumption because they are not in a form that is acceptable for human consumption. Humans prefer the dog-feel of meat, which has a definite texture and a fibrous quality. Most animal protein concentrates and by-products, cereal proteins, Ölfruchtproteinkonzen- M would occur and protein concentrates derived from microorganisms, are provided in a paste form or in amorphous powder form. In order to utilize animal protein, oleaginous protein, and protein of microorganisms, it is desirable to treat them so as to give them a texture or fiber quality which appeals to human taste.

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Nutritionists have resorted to a variety of methods to make structural protein .. The most common and the most successful method is the hate spinning process, that from US Pat. No. 2,730,447 has become known. The bass spinning process creates fibers by extruding a multitude of fine streams of an aqueous protein solution into a chemical Coagulation bath. The protein coagulates in fine lasers that are combined and treated to make edible protein with a to form a solid structure. Other methods of treating structural protein are that proteinaceous substances are extruded are, as has become known from US Pat. No. 3,142571 is, and that undenatured protein coagulated under ¥ poor as is known from U.S. Patent 3,047,395.

These are known methods of making fibrous protein individually or collectively have a number of disadvantages, including the difficulty of getting them into the to implement commercial practice that special equipment is required which requires a large capital outlay to implement into practice * and that a number of process steps and a large number of chemical substances are required to react, out of proportion related to the amount of fiber protein produced »A special one Problem »the well-known process for the production of Facing fibrous protein is the difficulty for the production of an attractive product, especially if an oil fruit protein is used as the starting material. Oil fruits, such as soybeans, contain compounds that lead to a puffy stomach and a "beany" taste in

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Evoke products made from the oil fruit protein are. TJm the compounds causing the flatulence and the To remove the "beany" taste causing substances from the extruded protein fibers, it is necessary, for example, subjecting the fibers to a number of rinses, to remove the unwanted compounds or substances. The rinses make the procedure bur making of Fiber protein complex and expensive.

The method according to the invention produces a delicate, mild fiber, which are used directly in meat substitutes or other products

noinmen can be made in order for a pleasant taste and for
To care for a comfortable mouthfeel and for a food
form that is acceptable for human consumption. That
Mild foods can be made directly from protein sources, for example oil fruit protein, in which a high proportion of undesirable components are present, for example substances that create off-flavors and compounds leading to flatulence, without the need to switch between isolation and rinsing steps. The starting material for the process does not have to be high-purity protein. With the
According to the method according to the invention, it is possible to produce a light, mild flatulence-free product directly from proteinaceous substances λ which contain a high proportion of substances which form off-flavors and only a moderate protein content. The resulting product is high in protein and can be incorporated directly into meat substitutes, meat extenders or other protein products without extensive rinsing steps
required are. The process can be carried out with the aid of simple, readily available apparatus

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and does not require large amounts of reaction chemicals. The process is inexpensive and easy to carry out.

The invention consists in that a slurry of protein ax-like substance is heated by passing the slurry through a heat exchanger under high pressure. The slurry can have a solids content of about 0.3-35% by weight or more, depending on the limitations imposed by the pump and the proteinaceous starting material concerned. A solids content of over 20 ° / i> may be required for certain oil fruit meats. After the proteinaceous slurry has passed through the heat exchanger, it can be cooled and pumped into a collection zone. The fibrous protein is obtained from the collection zone.

A variety of proteinaceous substances can be used to produce fibers by the process of the invention: vegetable protein such as soy or other oil fruit protein substances, e.g. oil fruit flour such as goya bean flour, sesame flour, cotton flour or peanut meal; animal protein such as egg white and casein; Protein from microorganisms, e.g. brewer's yeast, Yeast or petroprotein. Extracted and isolated protein or extracted and isolated protein concentrates are special well suited substances for the production of protein fibers by the method according to the invention. In the normal case they have Concentrates and isolation products with a protein content of 70-95% by weight. The use of these substances in the invention Process leads to a special mild functional · Paser.

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The exact reaction that leads to the production of the paser is unknown. 3s, however, should be such that the protein under the The temperature and pressure conditions of the process react to produce elongated multi-axial protein polymers. So that the process that produces the reacted protein in elongated threads is the most desirable the protein starting material should be sufficiently reactive Form. This is particularly important if the starting material is an oilfruit flour, for example curls in the form of soy flour or go j af. The proteinaceous f [

Material should be freed of the fibrous cellular material that it gives and it should be present on the surfaces of the cellular material. The proteinaceous material should be in a hydrated or soluble state in order to undergo a reaction. If the starting protein is not present in a reactive form, it can be hydrogenated or made more soluble in several ways: by grinding an aqueous pulp of the protein; by changing the pH value of an aqueous solution of the protein, either by increasing the pH value to a point which is considerably above the isoelectric point, or by lowering the pH value to a point below the isoelectric point Point lies; and by a combination of the two μ

the treatments, namely grinding and changing the pH value. Care must be taken when the pH of the ■ ■ Protein is modified so that the material is not hydrolyzed to a point where it will not react when it is is processed by the method according to the invention. A high pH value between about 8 and 12 has proven to be well suited. After that proteinaceous material has been treated to make it sufficiently reactive, the pH ¥ ert of the Breis again applied to the area of the isoelectric point.

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for example between about 4 ■ & »& 6 in the case of Scgaprotein. The pulp can then be prepared using the method described be made to react.

If the right reagents are used, it can be done be to produce the protein threads over a much wider pH range. The salts and hydroxides of certain polyvalent metals act as crosslinking agents that allow a reaction to produce protein threads from a pulp, which has a pH range of about 4-10. Suitable Crosslinking agents can include calcium hydroxide, calcium chloride, aluminum sulfate and other salts and hydroxides of divalent metals and trivalent metals such as magnesium and copper. The polyvalent metal ions are likely to cause the reaction favor or participate in the reaction that leads to the manufacture of the protein products. .

The addition of the phoephation is advantageous, especially if the starting material contains protein of moderate purity, for example in the form of soy flakes which contain about 50% protein. Trisodium phosphate is a convenient reagent that can be used to deliver phosphate ions as it can be used to perform two punctures. The trisodium phosphate supplies the required phosphate ions and also increases the pH value to a point that is sufficiently far above the isoelectric point to make the proteinaceous material more reactive.

The reaction takes place as a! Puncture of time that Temperature and pressure. Temperatures down to 73 ° can be satisfactory to produce the structural product,

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depending on the protein used. Te ¹¹¹ temperatures between about 115 and 158 C are preferred, especially for soy protein or Si white. The protein will degrade if it is heated at too high a temperature for too long. After the protein has been heated, it may be subjected to refrigeration and the refrigeration is generally carried out to a temperature of 7 'depending on the protein material used.

generally carried out at a temperature of 72-99 C,

The process can be carried out over a wide range of pressures will; Pressures in excess of about 3 »5 kp / cm are used for production the desired grain is satisfactory. Preferably, counter pressures between 3.5 and 350 kg / cm are used. One ™

Throttle can be placed in the output line from the process plant. The throttle is used to maintain a counter pressure in the system and to control the shape of the product. In general, round throttles having a diameter of between 0.38 and 0, "J ^ oxo. Have been found to be satisfactory. For certain applications, rectangular throttling orifices have also been found satisfactory. A rectangular throttling orifice has been used to make flat F-ends which had dimensions of 9 »525 x οε, 1.6 mm.

Dar. Process for making edible protein products is from

the following examples, which are derived from the many M

special combinations are selected that are possible to to illustrate the invention. These examples are not intended to limit the scope of the invention.

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example 1

9.07 ?. kg of solvent extracted soybean curls were slurried with 56.29 kg of water. Ca (ORJ was added in order to raise the pH of the ochlara to 10.5 u. The sludge was ground in a Fit ζ cooler, JO Ilinut ”, the pH was brought to 4> 5 by adding 50 ^ strength H SO solution was added, and the slurry was remilled Pest the solids content of the slurry BETX ^ ug about 20 wt .-};.., and it had a protein purity of about 57 i "'^ · i ^e Sludge was pumped at a pressure of about 14 - 7 ° kg / cm "through an animal compartment heat exchanger which consisted of 27 m 3/8" steel tubing in a 6 "pipe. The temperature of the heat exchanger was 143 The slurry was then cooled to 85 ° C. by being passed through a cooler. The cooled slurry was forced through a nozzle with a diameter of 0.7112 mm into a collection zone. The protein Small, specifically fibrous particles were obtained in the I-form.

Example 2

22.68 kg of egg bean flakes containing 50% by weight of protein were ground to a particle size such that 3 % of the material passed through a sieve having a 200 mesh number according to the TTS standard. The ground material was then mixed with 32.66 kg of vase and 0.91 kg of ITa ₇ PO. Slurried for 30 minutes to form a slurry that had 35 ^c / ° pesticide levels and a pH of 8.0. The pH of the slurry was brought to 50 by adding 4000 ml of a 25% citric acid solution from 143 »5 -

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149 C pumped "The" treated sludge was pressed through a rectangular nozzle onto a sewer, which had a size of 1.59 × 12.70 mm. As soon as the "treated sludge left the nozzle, the Ό stream of chiim fed to the heat exchanger became interrupted and a stream of cold water was pumped through the system. After the substance leaving the nozzle became clear, the sludge was fed back into the plant. The alternating passage of the slurry and the cold water was repeated over and over again. Light, mild fibers were obtained from Tom Sieb. The recovered pasers contained about 50 J ^J protein on a wet basis. On a dry basis g

the stachyosis (flatulence factor ) was reduced from 6 tfa to 1 1/2 ^.

Example 3

22.68 kg of ground protein-containing flakes (50 ° ß> protein) were slurried with 35 »84 kg of water and 0.91 kg of Na ^ PQ by grinding in a Fitz mill. The pH of the sludge was about 8.0. The pH of the slurry was lowered to 4-5 by adding a citric acid solution. The slurry was suppressed by the heat exchanger described in Example 1 at a pump pressure of 70,210 kg / cm and a Wärmeaustauschertemporatur of 138 ⁰ C overall Ij. The treated slurry was forced through a 1.32 mm diameter nozzle into a collection zone using the alternate method of passing slurry and cold water described in Example 2. Long, mild fibers were obtained that contained about 50% protein.

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Example 4

The slurries prepared according to the Example 3 was pumped through the in Example 1 Tdeschriebenen heat exchanger with a pump pressure of 210 kg / cm and a Värmeaustauschertemperatur of 138 ⁰ C. The treated slurry was forced through a 1.32 mm diameter nozzle submerged in a bath of cold water. short chopped fibers were recovered from the water bath. The fibers were light and mild and contained J2 ^ protein.

Example 5 '

The slurry produced according to Example 3 was pumped through the heat exchanger described in Example 1 with a pump pressure of 21 kg / cm and a heat exchanger temperature of 149 G. The treated slurry was forced through a nozzle with a diameter of 1.32 mm into a collection zone. A continuous thread was obtained from the collection zone. The thread obtained was light and mild and contained 53 P protein. The fiber obtained could be combined with other materials to produce a high quality meat extender. To produce a good quality fish extender, 58 parts by weight of the fibers obtained were mixed with 48 parts by weight of water and 4 parts by weight of a mixture consisting of salt, egg white, whey and a tracer. The meat extender could take up to 50 wt% bread pie when mixed with lean meat. The stretched pies had a good meat-like taste and a meat-like texture.

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that the! moisture and then pett "were kept while roasting, wsf? prevents shrinkage and improves the nutritional value of the meat.

Example 6

100 parts rojamehl (50 '■■ pure protein), 35 parts of vegetable fat, 50 ¹ S rush a: ·: 20 ■ / .igen solution of trisodium phosphate and 125 parts of V. ^r ater vurden susarmen sufgeschlänimt. The pH value of the "ohlärrae" was brought to 5 »0 by adding 40 parts of a saturated citric acid solution to the chaffirae to increase »5 ° G. The residence time in ^ heat exchanger was about 4 Jeirunden. The ijchlämEie was pressed through a round die and cooled by cn sYou about 60 fell by ambient air in a Lammelzone. Hin back pressure of 4.2 kg / cia ¹ "" was maintained in the system. The product was obtained in the ΙΌπη of small separated fibrous particles.

example "J

IJin dried soy protein isolation product, which is used under the yarenzeichenIDDI-PHO-A obtained from the Pirma Raloton Purina Companjr \ jurde, \ .Tirde slurried with Vtescer, with the pH was brought to about 10 with ITaOH solution. The protein was knocked down by changing the pH of the sludge with 85> jiger H ^ PO ^ solution was lowered to 4.5. The hydrogenated protein was excreted and with Nasser with a solids content of 25 Weight- ';' on slurried. The protein purity of the solids was

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about 95 ° · ^The pH of the f: _c hlämme was then increased to 5.0 by adding 50% ITaOH solution. The slurry was pumped through a quadruple heat exchanger at a pressure of 350 kg / cm, which consisted of 27 m 3/8 "stainless steel tubing in 6" tubing. The temperature of the heat exchanger was set to 149 ⁰ C. The residence time in the heat exchanger at this pressure was about 5 minutes. The sludge passed through the heat exchanger. was forced through a round nozzle 0.333 µm in diameter and cooled by falling 6.6 m through ambient air into a collecting box. The fibers were recovered and the excess water was removed by spinning. The fibers were light and delicate and had a length of 40-60 mm, a diameter of about 0.4 mm and a moisture content of 55-60% by weight. The fibers obtained could be combined with other materials to form a high quality meat extender. To prepare a high quality meat extender, 48 parts by weight of the spun fibers were mixed with 48 parts by weight of water and 4 parts by weight of a mixture consisting of salt, IHi white, whey and a tracer. The meat extender could take up to 50 parts by weight of meatball pie mixed with lean muscle meat. The stretched pies had a good meaty taste and texture. The meat extender had the added benefit of retaining moisture and fat during frying, which prevents shrinkage and improves the nutritional value of the meat.

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Example 8

A slurry produced according to Example 7 had a pH value of 4 »5 · The £ Ohläimne was at a pH value of 4» 5 by the in Example 7 treated procedures described, and the prepared Fibers were shed and flung to remove excess water. The fibers were light and delicate and had a length of 15-50 mm. They had a moisture content from 55 - 60 wt .- / ^ and could be used as a tender meat extender can be used as has been explained in Example 1.

Example 9

A slurry prepared according to Example 7 was made by adding of 50% ITaOH solution brought to a pH value of 5 »5. the Sludge was treated by the procedure outlined in Example 1 and pastes similar to those in Example 7 were produced.

Example 10

The sludge produced according to Example 7 was brought to a pH γοη 5 »0 _{by adding Ga (OH) 2.} The slurry was treated by the process described in Example 7, and% was recovered fibers similar to those described in Example 7. FIG.

Example 11

A slurry prepared according to Example 7 was brought to a pH of 6.0 _{by adding Ca (OIl) 2.} The slurry was treated according to the procedure described in Example 7 and fibers similar to those in Example 7 were produced.

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Example 12 -.-..-..-:. ". ·.

A slurry prepared according to Example 7 was brought to a pH of 11 _{by adding Ga (OH) 2.} The pH was then lowered to 6.0 by adding 85% H ^ PO ^ solution and the slurry was treated according to the procedure of Example 7. Bb fibers similar to those in Example 7 were produced, except that they were lighter in color.

Example 1 $

Sludge prepared according to Example 7 was brought to a pH of 7 »0 _{by adding Ca (OH) 2.} The slurry was treated according to the procedure of Example 7 and pasers similar to those in Example 7 were obtained. The pasers were used to make a good quality ham schnitzel product. ΤΛώ. Dough made from 47% by weight of fiber produced, $ 10 protein flour, 15 fj "drums, $ 6 fat, $ 17 s ham flavor, and 7 i * food color, was mixed in a Hobart mixer until a smooth ^f i'eig emerged. the T-ig was then placed in a baking pan and two hours cooked at I63 ⁰ O to a tender to form, but solid cake. the cake was divided to form disks, which in appearance, The taste and texture were similar to crispy, grainy ham and the slices could be used as a ham-like additive in soups, salads and crera sauces.

Example 14

A Gchlämiae prepared according to Example 7 was brought to a pH of 8.0 _{by adding Ga (OH) 2.} The slurry was treated according to the procedure described in Example 7, and

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fibers similar to those of Example 7 were produced.

Example 15

A slurry prepared according to Example 7 was brought to a pH of 10 _{by adding Ca (OH) 2.} The sludge was treated according to the procedure of Example 7, and dark, delicate fibers were formed which had a length of 20 - JO mm and a moisture content of 55 - 60 wt.

Example 16 ™

The sludge of Example 8 was treated according to the procedure of Example 7, the Uärmexauscherteineratur are brought to 115.5 C and the doll pressure to 210 kg / cm. L ₁ E fibers similar to those of Example 8 were produced.

Example 17

The slurry of Example 8 was with water to a solids content of 0.5 wt. -fi diluted and treated by the method of Example 7, the temperature of the Iförmeaustau- Λ

This was brought to 154 »5 C and the pump pressure to 35 kg / cm became. The time spent at and at this temperature Pressure was about 5 minutes. Longer fibers similar to those of Example 8 were produced.

Example 18

A slurry prepared according to Example 7 was applied to a solid content of 10 wt .- $ diluted. The pH value was increased by adding

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set Ca (OH) ₂ to 10; The material was treated according to the method of Example 7, the temperature of the heat exchanger being brought to 154 * 5 ° G and the type pressure to 550 kg / cm. Dark fibers similar to those of Example 15 were produced.

Example 19

A soybean isolation product obtained from Ralston-Purina Company under the trademark EDI-PRO-A was slurried, knocked down and with a solids content of 21% by weight according to Example 7. slurried again. The protein purity of the solids was about 95 / »· The pH of the sludge was brought to 4» 8 by adding 50% UaOH solution. The slurry was pumped through the quadruple heat exchanger of Example 7 ^with a pump pressure of 70 kg / cm. D ^ e temperature of Uärmeaustauschers was set at 145 "C 5 ^0. Close the passage of the slurry through the heat exchanger it was passed through a cooling apparatus in which they _t 82 5 ⁰ C was cooled. The cooled slurry was forced through a slot nozzle which had a size of 9 »525 χ 1.6. A continuous thread or ribbon emerged from the nozzle. The ribbon was light, delicate, and mild. After chopping into short pieces, it had structural properties that were similar to those of good quality ground meat, for example pork sausage or meatballs.

Example 20

A slurry prepared according to Example 19 was treated according to the procedure of Example 19. The temperature at the I.'äriae exchanger was brought to 143.5 ° C and heated

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Slurry was cooled in the refrigerator to 121 ⁰ C. The fabric was further cooled by forcing it through the nozzle from Example 19 immersed in a bath of Willen water. A tape similar to that of Example 19 was produced.

Example 21

A soy insulation product according to Example 19 was slurried again with a pest off content of 20% by weight. The pH of the slurry was brought to 9 »0 _{by adding Ca (OH) 2.} The slurry was treated by following the procedure of Example 7 with a pump pressure of 35 kg / cm and a heat exchanger temperature of 149.degree. Long, dark, delicate fibers emerged from the processed sludge.

Example 22

A slurry prepared according to Example 21 was made according to the procedure of Example 21 with a pump pressure of 350 kg / cm treated. Fine protein fibers emerged from the processed sludge.

Example 25 '

A slurry prepared according to Example 21 was brought to a pH value of 5 »0 by adding 50 μl of NaOH solution. The slurry was treated by the method of Example 21 at a pump pressure of 350 kg / cm and a temperature of the heat exchanger of 138 ⁰ C. Long, tender ones emerged from the processed sludge

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Example 24

A slurry prepared according to Example 21 was brought to a pH of 5-0 by adding 50% HaOH solution a temperature of the heat exchanger of 127 C and a pump pressure of 49 kg / cm. The residence time at this temperature and at this pressure was about 1 minute. The fibers were obtained by the method described in Example 7. Short, smooth fibers were created.

Example 25

The slurry prepared according to Example 21 was brought to a pH of 5tO by adding 50% NaOH solution. The slurry was pumped through a steam jet heat exchangers, by steam was injected directly into the slurry to control the temperature of the sludge to increase to 152 ⁰ G * The residence time in the heat exchanger was about 4 seconds. The heated slurry was forced through a round nozzle that was 0.73 µm in diameter and was cooled by passing it about 60 cm through ambient air into a collection chamber.

"p

zone fell. A back pressure of 4.2 kg / eni was maintained on the system. The treated sludge resulted in very fine, bright, appealing stripes.

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Example 26

By the procedure of Example 19, a good quality ham tendon product was obtained directly. At 5 / - 'Schineknflavorsatoffe and 1 £ ■ ITfood rage colorants were added to the sludge from Example 19. The pH is adjusted by adding a 50; NaOH solution was brought to 4 »Q, and the sludge was then treated according to Example 19". The resulting thread "or the resulting band was crushed and dried. The Trokkenprodukt had met a taste, appearance and texture, the crispy, granular bacon, and it was as speckles λ-like additive in soups, salads and Cremsoßen be used.

Example 27

Casein precipitated by hydrochloric acid was reprocessed, by being slurried with water, with 50 pointer NaOH solution the pH increased to 8.0 and the casein precipitated the pH value was lowered to 4-5 by using 85% H-PO became. The precipitated casein was collected and reslurried with 18.7 wt% water. The solid fraction "consisted of protein with a purity of about 99 i = · The sludge was passed through the animal compartment heat exchanger of Example 7 is pumped with a pump pressure of 14-28 kg / cm ^. The temperature of the heat exchanger was increased to 104.5 ° C brought. The slurry was fed into a 1/8 inch nozzle Viasserbad passed to collect the pastes and prevent them from sticking together. Bright, delicate fibers emerged.

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Example 28

Casein precipitated by hydrochloric acid was treated according to Example 27 and reslurried with water with a solids content of 5 wt. The temperature of the heat exchanger ■ was set to 88 ⁰ C. The slurry was then cooled to ⁰ C 7I, by passing it through a cooling apparatus. The cooled slurry was printed through a nozzle that was 9.5 x 1 »6 in size. A continuous band bavi emerged from the nozzle. a continuous thread. The tape was light, delicate, and responsive.

Example 29

Casein precipitated by hydrochloric acid was slurried with water with a solids content of 20% by weight. The slurry was ground with a Fitz mill for maximum rehydration. The sludge had a pH of 4 »4 · Egg ^s sludge was pumped through the fourfold heat exchanger of Example 7 at a pump pressure of 140-210 kg / cm. The temperature of the heat exchanger was 77 G. The heated slurry was pressed through a nozzle d with a diameter of 0.7112 mra and cooled by falling through ambient air 6.6 m onto a collecting screen. Light-colored, delicate fibers were removed from the sieve. The fibers tended to fuse to form a fibrous mat.

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example ⁷ jQ

Egg white with a protein purity of about 92 ^{° C} and a solids concentration of 11% by weight was brought to a pH value of 4-65 by adding 85 foigex H ^ PO, solution described method in a

Pump pressure of 70-105 kg / cm and a temperature of the heat exchanger of 146 ⁰ G treated. The result was light, delicate fibers that were about 50 * && in length.

Example 31

11.24 kg turkey meat (24 ^ Peststoffanteile, 80 $ protein purity), 11.54 kg of isolated soybean curd (27.4 ° f solids, 95 / 'protein purity) and 9 »^ 07 g of water were mixed and ground in a colloid mill . The G _e was homogenized in a Ha, nton Gaulin Purape mixed. The pH of the sludge was 5r1 · The sludge was determined by the method described in Example 7

benen ivary reservoir with a pump pressure of 56 - 63 kg / cm and a temperature of the heat exchanger of 157 »5 P pumped.

. "The treated hooters are not passed through a cooling device, which was kept at 85 - 93 »5 C, and it was made by a Nozzle, which had a size of 1.5875 x 12.70 mm, into a collecting

aone pressed. The result was short, delicate fibers. M.

Example 32

Following the procedure described in Example 7, coconut chopped kolercatz was prepared. A slurry prepared according to Example 1 were 2 fi vegetable oil (Durkex) and 0.5 / ί Kokosnußgecchmacksstoffe added. The sludge provided with gosflavoured substances was prepared according to example 7 at a pump pressure of *

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210 kg / cm processed. Us created small fibers that are chipped Were like coconut and had a strong coconut flavor.

Claims;

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Claims (5)

Claims 1. Process for making edible protein fibers from protein containing Substances, characterized in that a sludge is formed from the protein-containing substance which has a solids content of between about 0.3 and 35 GeW.- ;! has that sludge under an a 3ruclc of between about 3 »5 and 350 kg / cm is heated, the proteinaceous substance through a nozzle into a £ ar.melsone is passed, the proteinaceous substance is cooled and edible protein fibers are obtained. Λ 2. The method according to claim 1, characterized in that the protein-containing Substance is selected from the group consisting of protein isolation products, Consists of protein concentrate and oilseed flours. 3. The method according to claim 2, characterized in that the protein-containing Gtoff is selected from the group consisting of soy protein isolation products, SooaproteinkonZeni ^^^ en, casein, egg white and Solvent extracted soybean flakes. 4. The method according to claim 1, characterized in that the sludge eats a chemical crosslinking agent is added to the proteinaceous substance selected from the group consisting of hydroxides and " Salts composed of calcium, aluminum and magnesium. 5. The method according to claim 1, characterized in that the pH of the proteinaceous sludge during the processing of the proteinaceous Sludge is set. 3 ■ 10981571237 BATH ORIGINAL 202381U - ζ - β. A method according to claim 5> characterized in that for adjusting the pH ^T .. "ertes the protelnhaltigen Trinatriuiaphosphat slurry is added. 109815/1237