DE2141485A1 - Vegetable protein meat products and the process for their manufacture - Google Patents

Description

PATENT LAWYERS

DR.-ING. BY KREISLER DR.-ING. SCHONWALD DR.-ING. TH. MEYER DR. FUES DIPL-CHEM. ALEK VON KREISLER

DIPL.-CHEM. CAROLA KELLER DR.-ING. KLOPSCH 2 1 4 *] 4 85 COLOGNE 1, DEICHMANNHAUS

Cologne, August 16, 1971 Fu / Ax / Hz

GENERAL FOODS CORPORATION , "

250 North Street, White Plains, New York, (U.S.A.).

Vegetable protein meat-like products and processes for their manufacture

The invention relates to meat-like products and a Process for their production, in particular a process for the production of such products from vegetable proteins

In recent years, the production of meat-like products from vegetable matter has been the subject extensive research. Since meat contains a large amount of protein, vegetable proteins were used for making it reformulated from meat substitutes.

For example, fibrous vegetable proteins are made by extruding viscous protein solutions into acid baths produced, whereby threads are formed, which are then united by binding agents to form meat-like products. This method is described, for example, in U.S. Patent Nos. 2,682,466, 3,118,959, 3,177,079, 3,269,841, 3,403,027 and 3,468,669.

Another method is to produce a chewable gel, using a gel precursor, e.g. a soy or

209810 / 029b

Peanut concentrate adjusted to a p ^ of about 6.0 and heated to convert it into a "chewable protein gel". Various additives, e.g. threads, dough, Flavors and condiments can be incorporated into such products. This procedure is for example in U.S. Patents 2 802 737t 2 813 024, 2 813 025, 2,830,902 and 2,833,651.

In another method, a product that resembles raw minced meat is obtained by spinning edible Protein fibers are combined with a binder that contains albumin, gluten and finely divided oil seeds and then is set by heating. This process is described in U.S. Patent 3,343,966. According to the U.S. Patent 3,320,070 makes a product that resembles ham with lean and non-lean parts. That Product is made from fibers of natural vegetable protein that are bound with a binder that contains albumin an edible proteinate.

It has been found that a meat-like product can be made using a concentrated source of Vegetable protein is heat-hardened into a gel in the presence of water. However, this product appears at the organoleptic rating as excessively dry. These Slope is very undesirable, especially for example with sausage-like products that are said to be "moist". It it has now been found that these products can be improved by making and processing them so that an oil or fat added during manufacture is obtained in the form of separate particles in the end product remain.

The invention accordingly relates to the production of meat-like products by a method that thereby is characterized in that one uses a vegetable starting material for the formation of a gel precursor with water and then mixes with fat or oil and the mixture for

209810/0295

~ ⁵ "2H1485

Gelation of the protein is heated, depending on the type of fat or oil or the type of addition or the gelation conditions bo be chosen or controlled so that separate particles of the fat or oil are present in the end product.

If fat is simply added to the gel in an unregulated manner, the product will contain the fat in emulsified form, whereby a Low quality dry product is obtained · There are various methods of regulating the fat content in such a way that the fat is in separate and distinct particles. However, it has not been heretofore recognized that secreted fat particles are desirable, "rather, it was generally regarded as necessary, secreted Avoid particles of fat in natural products. It was surprising to find that in such segregated particles have been desired in synthetic products. As mentioned earlier, there will be several Methods are described, but it would be no problem for those skilled in the art to evaluate other methods and develop which would have the same effect, i.e. fat or oil in the final product in separate particles once it is recognized that such a goal is desired. However, there were certain preferred procedures developed which are unusual and represent a significant technical advance.

Ensuring the uneven distribution of the fat must be achieved in such a way that emulsification of fat is avoided during the gelation process.

The term "meat-like" or "meat-like" used here identifies a product that is similar to a meat product, but differs from it in its raw materials differs and contains vegetable proteins. A product that combines natural meat with vegetable Containing fillers is not an analogous product, as the filler is only used in combination with natural meat

209810 / 029B

"2U1485

is used, while in the present case a vegetable proteinaceous material is put together and processed so that it resembles the meat. An analog product that resembles natural cuts of meat can be called a system can be considered containing a substantial amount of fiber bound together in a matrix or potting material istj and can be similar to a steak or meatloaf, for example. A sausage or a sausage Product does not resemble a natural meat, but the products made from natural meat by chopping of the meat and stoppers or similar treatment have been formed. It "copies" one natural meat product that has first been transferred to an emulsion system. An emulsion of natural Meat can be heated, whereby gel formation takes place, through which a certain natural stiffness is introduced is, however, it has flow properties that enable it to be formed, for example in a sausage casing. To the Sausage-like materials include materials that are referred to as sausage, and also certain products that contain other materials and vegetable fillers, e.g. meat sausage, "olive loaf", frankfurter or wiener sausages. The vegetable gel material used according to the invention can be derived from natural as analogous to the meat product Sausage materials are viewed. The invention is particularly advantageous for sausage-like products.

When the distribution of the fat or vegetable oil is made the particle size depends on the type of product. For example, in the case of a product that is a sausage or to resemble certain types of natural pieces of meat, small fat ashes are desired formed by carrying out the process so that fine fat particles are obtained. In a bacon or steak-like product, layers of fat are desirable.

They are formed by performing the procedure on relatively large blocks of oil or fat

209810/0295

2U1485

are formed.

For the purposes of the invention, vegetable protein materials are used are used which have such characteristics and properties that when heated in an aqueous vehicle Gel formation takes place with formation of a stable physical form · As with typical gel systems, a introduced some degree of stiffness associated with elasticity and resilience. in the In general, the protein content based on the weight of the vegetable protein material is above 30%, expediently over 60%, calculated as solids content, however there is no upper limit for the protein content. Protein concentrations of up to 95% by weight are suitable.

The term "gel" is used in its normal sense, i.e. it denotes a solid or semi-solid system in colloidal dimension in a carrier liquid, which preferably consists of water. The source material of the Vegetable protein in the gel can be made from a wide variety of vegetable materials, e.g. defatted oil seeds origin, with soybeans, peanuts, cottonseed and peas being suitable. The vegetable protein lies in concentrated form and can be tasty. In the case of soy, there must be undesirable flavor notes removed. Concentrated protein substances are commercially available, for example, as isolated products, concentrates and Flours easily available. Water is a necessary component since it must be present to form the gel. The total water content in a product prior to gel formation is different because a large proportion of the sausage or meat-like product consists of fibers or fillers can exist. In addition, the water content of the final product depends on the type of meat that is "copied" shall be. For example, in the case of a sausage-type product, a dry intermediate product or a wet sausage corresponding product can be formed. In

209810/0295

" ⁶ " -2U1485

in the latter class a water content of 42 to 74% was found to be suitable, with usually a range from 52 to 65% by weight is preferred · The amount of water depends on various factors, e.g. on the preferences of the consumer

In addition to the plant-based protein material that is basically present, other non-plant-based Protein materials are used which form a gel when heated. Examples of such proteinaceous Substances are albumin, casein and whey or their combinations. In their use, a gel system is sometimes used obtained with better properties. For example, in the production of a sausage-like product, the Weight concentration of the gellable components in connection with substances such as albumin in certain cases critical to achieving an excellent system. Because the concentration of vegetable matter depends on the degree of refinement, the crucial important ratio of the substances to the protein content of the original material.

The minimum weight ratio of vegetable protein to albumin, casein, or whey is usually around 3.4: 1, 5 ^: 3, and 1: 1, respectively. In the case of combinations of albumin, casein and whey, the minimum concentration of the vegetable material is related to the total amount by weight of these added gel precursors. The maximum proportion of vegetable protein corresponds to a weight ratio of the vegetable protein to these additional gel components in the order of 40: 1. When using combinations of vegetable protein substances in connection with these additional materials such as albumin, it is advantageous that even distribution of these components is achieved before gel formation. Non-uniform gels can be used in an acceptable product if uniform mixing occurs. 209810/0296

~ ⁷ ~ 2U1485

Gel formation is caused by heating the product. It is generally carried out by heating at elevated temperatures of 66 to ⁰ C · 14-9 achieved at temperatures at the lower limit of this range is a long gelation time required while at excessively high temperatures although gel formation, but also an additional degradation of the protein takes place . A gel formation temperature above the boiling point of water is usually considered optimal for treatment in the autoclave, in which work is carried out under increased pressure. In order to round off the desired taste properties and to fully develop the taste notes of the product, spices and coloring components are very desirable. These substances can be mixed with the preliminary products or added to the finished gel, or the addition can take place with any combination of these processes.

As already mentioned, other substances such as seasonings, flavorings, starch, emulsifiers, coloring substances ₉ gums and other proteinaceous © materials such as gelatine can make the final meat-like. Product can be added.

As the fat component different natural oils or fats are suitable, for example, various animal fats such as suet and vegetable oils _s example hydrogenated or unhydrogenated vegetable oil such as soybean oil ₉ corn oil and coconut oil · The choice of the fatty substance depends on whether in its natural form in the process can be used so that it remains finely divided. For example, it may be necessary that more liquid substances or softer fats are added using a freezing technique, while harder fats, Z ₉ B ₉ non-rendered fats, can be used without freezing or similar methods of preventing emulsification.

The uneven distribution of fat in the form of fine Particle is produced according to one possible method by freezing a molten or looks molten animal

209810/0295

see fat or a vegetable oil and addition of the frozen Product to the original gel precursors. This freezing prevents emulsification, which creates the problem of spreading the fat, although the fat or oil before gel formation completely can be thawed. The distribution of the fat or oil present is determined to a certain extent by the particle size of frozen fat at the time of its introduction. A finely ground one can be used to form small fat pockets frozen material can be used. For a multilayer material you can use large blocks of frozen oil or fat can be mixed.

Animal fats that have not been rendered or rendered can be used. In contrast to one Rendered fat, a non-rendered animal fat tissue has a cellular structure, and even after this structure is retained after grinding. When mixed with the gel-forming components of the product, this has Fat tissue that has not been melted out has the ability to remain a separate, self-contained structure. So can a non-rendered animal fat in non-frozen form can be used, compared to it introduces an important difference in the product to non-frozen rendered fat or vegetable oil. It is however, it is also possible to use frozen non-rendered fats, through which an additional increase in "Juiciness" is achieved, which is low, but organoleptically measurable. Obviously, the combination of the Freezing and not melting out, an additional inhibition of emulsification is achieved.

Of the non-rendered fats, kidney fat, e.g. beef kidney fat, is preferred. For the production of a sausage-like product, this fat is finely ground in a normal grinder. Cooling before grinding to maintain the cell structure. The added product

209810/0295

can still be frozen, or in the case of not rendered fats, it can be allowed to thaw. The amount of fat is preferably more than 5% and can be used in products, for which a very "juicy" structure is desired, be up to 30% by weight.

Another method where the fat or oil is in If finely divided form is retained, a partial barrier can be introduced between fat or oil and the protein gel precursor to keep contact with the latter as low as possible. Such a lock can come from a polymeric carbohydrate gel derived from algin or peptin is to be formed. This barrier material has the property that it enhances the overall quality of the final product not deteriorated. Since it is generally a heat-resistant gel, it is not adversely changed, when the protein precursor is hardened by heating. In addition, the gel is applied to or mixed with the fat or oil prior to the formation of the gel, so that the Concentration and distribution of the gel can be precisely regulated.

A preferred embodiment of the invention is thus a method in which a heat-resistant gel precursor applied to or mixed with a fat or oil. Typical gel precursors are, for example, algines that naturally extracted and physically degraded, lower methoxypectins or carrageenans. These gel precursors can be mixed with or applied to the fat or oil. Gel formation can be achieved by treatment with alkaline earth ions, e.g. calcium.

Process for the preparation of polymeric carbohydrate gels are known. For example, they are described in U.S. Patents 2,786,764, 2,791,508, 2,992,925, and 3,093,483 described. The distribution of the fat or oil can be controlled by regulating the fat layer applied by this method or particles are regulated. The gel can on

209810/0295

~ 2HU85

the fat or oil applied by different methods will. For example, an emulsion of the fat or oil with a hydrophilic colloidal carbohydrate solution can be used sprayed into a solution of insolubilizing alkaline earth metal ions, e.g. calcium chloride, and excess material be separated. It is also possible to freeze and frozen fat or oil that contains a carbohydrate insoluble with calcium salt. The fat or oil in solid form can go into the gel precursor and then into the insolubilizing solution. The underlying principle is that the polymeric carbohydrate gel is made insoluble in the presence of a fat or oil and forms the barrier layer that causes emulsification prevented if the fat or oil is then mixed with the vegetable protein precursor in the process according to the invention is brought into contact. It is not necessary that the carbohydrate gel completely the fat or oil covered. In many cases it only partially protects the fat or oil. Accordingly, there is some emulsification instead, but this is significantly less than in the absence of such a coating. It is possible that To regulate the degree of emulsification by regulating the surface that is coated with the carbohydrate gel.

Embodiments of the invention are described in the following examples.

example 1

To make a product that resembled juicy frankfurter sausages, the following ingredients were used:

Soybean Isolate (3O # Solids)

Wheat gluten / sop'a jelly / flour mixture (expanded filler with ammonium bicarbonate) (30% solids) 21,156

Water ,

Beef kidney fat 13,

209810/0295

- ¹¹ -. 2 U1485

So ^ abohnenöl 1,5%

Albumin 1.0%

Spice / flavor / color 5i8%

A protein-rich material that contains wheat gluten, coarse soy flour and flour serves as the swollen filler. That Filler material is made by mixing the ingredients with water at a concentration of about 25%. Ammonium bicarbonate is used in a concentration of about 0.6% that it has the swelling effect during processing increases · The remaining ammonium bicarbonate concentration approaches 0%. The components are in A heated extruder is given, in which the mixture is passed through a rotating screw in the barrel of the extruder exposed to the effects of increased temperature and pressure. The ingredients are through two injection molds of 9.5 mm diameter at a pressure of about 10.5 atü and a temperature of about 14-9 ° C on the outlet side the injection mold extruded. If necessary, water is added by suction. If desired, excess water is then removed in an amount such that a final solids content of 30% is obtained. The material is ground before it is subsequently mixed with the components.

The soybean isolate, which has a ρττ value of 6.2 and a Has a solid concentration of 30%, is used with the coarse soybean meal, wheat gluten and flour, and with water, soybean oil, albumin, spice, Seasoning and coloring mixed in a cutter. The amount of water added at this stage of processing is sufficient to allow the ingredients to be mixed evenly while crushing

The not melted beef kidney fat is pre-cooled to a temperature of -18 ° C and fine in a cutter been ground. The pre-cooling of the tissue contributes to the fact that the cell structure is preserved when that

209810 / 029S

~ ¹² ~ 2U1485

Adipose tissue is finely ground.

The not skipped beef kidney fat will be the rest Ingredients in a Gutter slowly added, followed by grinding for 10 minutes. The remaining water will be up added to a moisture content of 61%, whereupon grinding for another 5 minutes.

The resulting slurry of all ingredients is in a common casing for wiener sausages stuffed, chained and autoclaved. This treatment is done at a pressure of 0.56 to 0.7 atm. These conditions are maintained for about 15 minutes. After cooling down the casing of the sausage-like product is removed. This product, which is similar to wiener sausages, is based on the Eating temperature heated and subjected to the action of mechanical pressure. The juice easily comes out of the Sausage mass from. When consumed, the product is exactly like high-quality Vienna sausages made from meat have been. When chewed, it turns out to be a very juicy product.

Comparison test I The test described in Example 1 was repeated with the same ingredients, the same proportions and processing conditions, except that omitted beef fat was used instead of beef kidney fat. With the end product obtained in this way, compared with the product of Example 1, no easy release of water was achieved when the product was heated and subjected to the action of mechanical pressure. When consumed, the Viennese sausages produced according to this comparative experiment I were considerably less juicy than the product from Example 1

209810/0295

2UH85

Example 2

In the manner described in Example 1, a product similar to wiener sausages was produced. The mixing of the soybean isolate with the filler consisting of coarse soybean flour, wheat gluten and flour as well as with water, albumin, soybean oil, spices, seasoning and coloring took place in a precooled cutter at 2 ^° C.

The beef kidney fat was frozen in a second cutter finely ground. It was placed in the first cutter while unfrozen and with all the others Ingredients mixed until mixture was uniform. The sausage designated as product A was stuffed into casings, chained and tied in a pressure cooker at elevated temperature and 0.7 atmospheres for 10 minutes.

The experiment was repeated, but the same Weight amount of frozen beef kidney fat was used in place of the non-frozen beef kidney fat. The mixture was named product B.

Comparative experiment II

The experiment described in Example 2 was repeated pit the difference that left out beef tallow in the unfrozen was used in place of an equal weight of beef kidney fat. The product obtained was designated as "Comparative Product B".

A comparison of the heated end products A and B with the Comparative product B showed that products A and B were a high quality substitute for wiener sausages, while comparative product B was of inferior quality. Products A and B easily released the juice when they did were mechanically pressed, while from the comparative product B little or no liquid emerged. In the Products A and B, in contrast to comparative product B, were perceptible to the naked eye. A comparison of products A and B showed that the product was of higher quality

209810/0295

2HH85

was because a larger amount of juice emerged from it than from product A '.

Example 3

The following ingredients were used to make a juicy substitute for wiener sausages:

Soybean Isolate (30% solids) "35» 1% mixture of wheat gluten, coarse soybean meal and flour (swollen filler with ammonium carbonate)
(30% solids) 26.7%

Water 15 »3%

Vegetable oil (Wecotop B) 14.7%

Soybean oil 1.7%

Albumin 1.1%

Spice / seasoning / coloring 5.4%

The swollen filler was with the filler from Example 1 identical. The ingredients were mixed and extruded in the manner described in Example 1. The material was soaked in water. Excess water was used up to a final solids content of 30% away. The material was ground prior to being mixed with the component.

The soy protein isolate which had a _pH value of 6.2 and a solids content of 30% was mixed with the existing coarse soybean meal, wheat gluten and flour filler and with water, albumin, spice, seasoning and color in a pre-cooled first cutter ( below 4 ° C) mixed. At this stage of processing, such an amount of water was added that the ingredients could be mixed and ground evenly.

The vegetable oil was made thin by heating to about 49 ^° C., poured into a shallow bowl and left to solidify at room temperature. After solidification, the oil was cooled to -34 ° C. The frozen oil was taken from the shell, in blocks of

209810/0295

2HU85

Cut 7.6 7 6 χ 5.1 cm and put into a ^{cutter pre-cooled to below 4 °} C. and comminute at 1750 for 45 seconds. The frozen product obtained was granular and free flowing. It had an estimated particle diameter of 0.13 to 6.9 πμ _? the majority of the particles being at the lower end of the range.

The granular frozen oil was mixed with the total mixture in given the first cutter and mixed for 5 minutes. The product was filled in sausage casings, in individual sausages divided and set in a pressure cooker for 10 minutes at 0.7 atmospheres *

Example 4

The experiment described in Example 1 was repeated, except that instead of the vegetable oil, omitted beef tallow was used was used. The remaining processing steps were the same as in Example 3

Comparative experiments III and IV

The experiments described in Examples 3 and 4 were carried out in repeated in exactly the same way, but omitting the frozen vegetable oil and the frozen vegetable oil Beef tallow the vegetable oil and the rendered beef tallow without prior freezing in the unfrozen state were added. The organoleptic evaluations showed that when using the frozen materials in the experiments described in Examples 3 and 4 one significant juicier texture than is achieved with the non-frozen fatty substances of the comparison tests. Further evidence that the granular oil and fat particles are those described in Examples 3 and 4 Experiments are retained, showed the visual inspection after the sausage substitute was cut open after the heat treatment. The comparative products did not show these pockets of granular fat or oil particles ”, also showed the sausage substitutes of Examples 3 and 4 a slight release of liquid from the sausage mass when

209810/0295

2U1485

they were pressed. Only a negligible, insignificant amount of liquid could be extracted from the heated comparison products be squeezed out.

Example V

For making a juicy substitute product for Viennese Sausages the following ingredients were used:

Soybean isolate (30? £ solids) 41.6% by weight mixture of wheat gluten, coarse soybean meal and flour (swollen filler with ammonium carbonate, J> QP / o solids) 24.2 "

Encapsulated vegetable oil preparation

(50% water) 26.0 "

Albumin 1.0 "

Seasoning / Seasoning / Coloring 5.1 "

Soda Bean Oil 1.5 "

To prepare a protected vegetable oil, an emulsion of the following composition was placed in a Waring Hischer manufactured:

Liquid soybean oil 22.2% by volume

Liquid Coconut Oil 44.5 "

3% sodium alginate solution 33 »3"

This emulsion was sprayed at room temperature with a hand sprayer in a held at about 4 ⁰ C solution of calcium chloride. The product was kept under these conditions for 5 minutes, thereby rendering it insoluble, after which it was washed with cold water. It had a water content of 50%.

The swollen filler material described in Example 1 was used. The ingredients were based on those in example 1 mixed, extruded, soaked, freed from excess water and ground.

The soybean isolate, which had a p ^ value of 6.2, the mixture of wheat gluten, coarse soybean meal and

209810/0295

- ι? - 2U1-485.

Flour, albumin, spice, seasoning, coloring and soybean oil was mixed in a cutter for 10 minutes. The protected vegetable oil was placed in the cutter and 5 minutes mixed in. The mass was stuffed into a sausage casing using conventional equipment and placed in a pressure cooker for 10 minutes set at 0.7 atu. ... ·

Comparative Example V

The experiment described in Example 5 was repeated in exactly the same way with the difference that unencapsulated vegetable oil was used in place of the "encapsulated" vegetable oil. The original vegetable oil was thus made by a mixture of liquid soybean oil and liquid coconut oil in equal parts by weight replaced. The sodium alginate was present in a non-gelled state because no insolubilization was done. In addition, additional water was added in the same amount as the water in the protected vegetable oil of Example 5 used.

The organoleptic evaluations of the products of Example 5 and Comparative Experiment V showed that the product of Example 5 was very juicy. When this product was cut open there were separate droplets or pockets of the Vegetable oil clearly visible. When the product of Comparative Experiment V was cut open, there were none Droplets or pockets of vegetable oil can be seen. In addition, after heating the sausage substitutes liquid can easily be squeezed out of the product of Example 5. In contrast, the heated Only a negligible and insignificant amount of liquid was squeezed out of the product of Comparative Experiment V.

209810/0295

Claims (1)

-18- 2UU85 Claims 1. Meat-like product containing a non-fibrous vegetable protein gel mixture that contains fat or oil contains discrete or separate particles. 2. Meat-like product according to claim "1, characterized characterized in that the product is used as an additional gel component Contains albumin, casein, whey or mixtures thereof. 5. Meat-like product according to claims 1 and 2, characterized characterized in that the product is in sausage-like form. 4. Process for the production of a meat-like product from vegetable starting materials according to claims 1 to 3 *, characterized in that one the vegetable materials for the formation of a gel precursor mixes with water and then with fat or oil and heats the mixture to gel the protein, and thereby the fats or oils, their addition and / or the gel formation conditions so selects or regulates that the Fat or the oil in the final product is in discrete particles. 5 · The method according to claim 4, characterized in that the vegetable protein albumin, casein and / or Adds whey as a further gel precursor. 6. The method according to claims 4 and 5 *, characterized in that the vegetable protein to albumin, casein or whey is used in a minimum weight ratio of 3 * 4: 1, 5 ' 3 and 1: 1. 20981070295 - ¹⁹ - 2UU85 7. Process according to Claims 4 to 6, characterized in that the vegetable protein is used to albumin, casein, whey or mixtures thereof in a maximum weight ratio of 40: 1 « 8. The method according to claims h to 7 »characterized in that the fat component used is non-omitted animal fat. 9. The method according to claims 4 to 8, characterized in that that you freeze the fat or oil before you get it mixed with the vegetable protein. 10. The method according to claims 4 to 9 *, characterized in that combining the fat with a polymeric carbohydrate gel precursor and then putting it into the Gel transferred. 11. The method according to claim 10, characterized in that the gelation of the carbohydrate is carried out by treatment with alkaline earth ions. 12. The method according to claims 10 and 11, characterized in that that the surface of the fat particles is not completely covered with a skin of gel " 209810/0285