DE2152472A1 - Process for the manufacture of a void cell shaped food product from protein - Google Patents

Description

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Dipl .-! Ng. Richard Müllsr-Börm ι Dipl.-5.g. Hcns-Ikinrich Wey lan, PodLielskiallee 68

Berlin, October 18, 1971

BATTELIE MEMORIAL INSTITUTE, Carouge / Geneva (Switzerland)

Process for making a void cell shaped food product from protein

The invention relates to a method for producing a food product having a cavity-cell shape Structure that consists at least for the most part of proteins.

There are already food products with cavity cell-shaped Known structure, which is mainly composed of carbohydrates, for example starch. Such products that range from a few days to several months can be stored, can be industrially manufactured, are in retail and up to their sale In addition, they are durable and can be consumed without further preparation, for which they are simply out of the packaging need to be taken out.

These products, which are usually referred to by the English word "snack", are becoming more and more widespread and their consumption is steadily increasing. Numerous types of "snacks" are known, such as biscuits such as the

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Salt biscuits, potato chips, various pre-cooked ones and cereal products, especially made from wheat, corn, rice, etc. or processed into a cavity-cell-shaped form as a substitute for this made of pure starch.

In contrast to the previously known "snacks", which generally consist of starch or starch products the food product produced by the method according to the invention completely or at least for the most part Part made of protein. Therefore, from a dietary point of view, this product is far more valuable than that "Snacks" based on starch products and it is particularly suitable for diets in which a reduction in the amount of cabbage chydrate is required. In addition, the main raw material used in its production is the protein of the soybean, which is relatively cheap. The soybean protein For the production of the food product according to the invention, other equally inexpensive protein raw materials can be added such as oil fruit or fish meal or from algae or microorganisms that are not edible per se manufactured proteins. Thus, the method according to the invention allows the production of an inexpensive food product of the kind of traditional "snacks", but of much higher nutritional value.

The method according to the invention is characterized in that that made from soybean proteins and water a semi-liquid Dough is made in which the soybean proteins make up the greater part and on their isoelectric Point insulated that this dough is heated to a temperature between 100 and 14o C in order to coagulate the Soybean proteins cause the water content of the dough to be brought to a value between 5 and 20 percent by weight and that the dough is heated to a temperature of at least 100 C with a temperature increase of at least 10 C per

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Second is heated.

Many different substances can be used as animal or vegetable protein base, for example Soybean meal, milk, yeast, meat, fish, "biomass" etc.

The extraction of the soybean protein at its isoelectric point is a process known per se and therefore does not form part of the present invention.

Before the dough is heated for the purpose of coagulating the soybean protein, the pH of this protein is determined preferably to a value above its isoelectric point, in particular to a value between about 5.9 and 7, brought. By increasing the pH of the soybean protein to a value above its isoelectric point its coagulation capacity is increased and production of an end product with a neutral taste, which would otherwise not be the case. For this purpose, the dough can be one a suitable amount of a basic substance, for example sodium or calcium hydroxide, can be added.

Preferably, a small amount is added to the dough prior to heating to coagulate the soybean protein a mineral or organic salt, for example sodium chloride or sodium glutamate, added, the Proportion of this salt in relation to the weight of the soybean protein in the dough, for example between 1 and 10 percent by weight can be.

With the addition of salt, the dough will later dry more regularly and there will be no cracks during drying, which would cause later During the final drying of the dough, the expansion of the dough and the associated formation of the cavity cells be favored. It was found that the simultaneous addition of sodium chloride and sodium glutamate after Drying a particularly homogeneous dough can be achieved. Besides that

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the amounts of sodium chloride and glutamate useful to improve drying of the dough are generally those equal amounts necessary to give the final product the best taste.

Further ingredients can also be added to the dough, for example natural and artificial flavors and colors, Edible fats, edible fillers made from non-proteinaceous substances like potato flour, etc., or additional ones protein-containing substances such as milk, yeast, meat, fish meal, "biomass", etc. Various proteins can also be used be mixed, for example, proteins obtained from fish meal with proteins obtained from meat, so that the Nutritional value and the dietary protein balance of the end product can be changed at will.

If a protein is added to the dough, this is not the case easily coagulated like soybean protein, such as one of the above-mentioned proteinaceous substances, see above chemical agents are preferably added to the dough at the same time, in particular polyacids and polyacid derivatives, for example polyphosphates, acidic pyrophosphates of the alkali metals, carrageenates, etc., which reduce the coagulation of the protein-containing additive when heating the dough to 100 lAo C. To the coagulation of the proteinaceous To facilitate the additive, divalent alkali metal cations, in particular calcium ions, can also be added will.

To bring the dough into the desired shape of the end product, which can be very different, for example cylindrical, tubular, lamellar, etc., can be any suitable known processes, in particular the extrusion process, can be used.

Dough molding can be done either before or after heating for the purpose of coagulating the soybean protein take place.

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It is also possible to use the process of coagulating the protein by heating with the shaping of the dough combine by, for example, an injection mold is used to shape the dough, which is on one for coagulation of the protein is heated to a sufficient temperature.

The water content of the protein dough suitable for expansion into the hollow cell shape is generally between 5 and 20 percent by weight, mostly between 10 and 15 percent by weight. A water content in this range is im generally by partially drying the dough after the protein has coagulated and the Dough achievable.

PUr heating the dough at the end of the process with the rapidity of the temperature increase given above, any suitable heating method can be used, For example, a hot oil bath can be used, which is kept at a temperature of about 160 to 200.degree and in which the protein batter is quickly dipped. A microwave heater can also be used. Or the dough can be brought into quick contact with a hot surface or passed through a stream of hot air will.

Some examples for carrying out the method according to the invention are described below.

example 1

A semi-liquid dough is prepared with the following composition in percent by weight: soybean protein powder
(isolated to the isoelectric point and adjusted to a pH value of 5 * 9, then brought into the form of a fine dry powder by pulverization drying) sodium glut amate

Sodium chloride 0.9

Water 209819/0612

For this purpose, the above ingredients are mixed and kneaded in the specified ratio intimately mixed. The semi-liquid dough prepared in this way is put into an injection molding machine with the help of a gear pump introduced, which is provided with a cross-sectional cylindrical spray nozzle with a diameter of 0.5 cm. In front of the spray nozzle there is a heated pipe, which with the help of a heating device using rotating hot oil is heated to 14oC. The extrusion speed the injection molding machine is 10 cm / sec.

The injected batter has the firmness of a solid gel. It is kept in a drying oven at 4o C for 5 hours, to reduce its water content to a value between 10 and 15 Reduce weight percent. The dry dough is then briefly and quickly immersed in an edible oil bath that is kept at 18oC is held, causing the dough to expand by about $ 500. The tightness of what has been won in this way void cell product is about 0.2.

Example 2

In the same way as described in Example 1, a dough of the following composition (in percent by weight) is prepared:

Soybean protein powder

(isolated to the isoelectric point, adjusted to a pH of 5 * 9 and brought into the form of a fine dry powder by pulverization-drying) 17 * 6 $

Sodium Glutamate $ 0.35

Sodium chloride 0.9 %

Water '79 * ^ %

Edible fat (hydrogenated peanut oil with

a melting point of 40 C) 1

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Before this dough is injected into the protein coagulation tube, it becomes homogeneous with a homogenizer mixed. The expansion of the dry dough is achieved by rapid heating in the mass with the help of a microwave oven, working with a wavelength of 12 cm. During this heating, the internal temperature of the product becomes brought to a maximum value of about 100 C in about 6 seconds.

The product obtained is the same as in example 1 produced product, but has an even more pleasant taste.

Claims

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Claims (12)

Patent claims: 1. A method for producing a void cell-shaped food product from proteins, thereby characterized in that a semi-liquid dough is made from soybean proteins and water in which the Soybean proteins make up the greater part and are isolated at their isoelectric point that this dough is heated to a temperature between 100 and 140 C in order to cause coagulation of the soybean proteins that the water content of the dough is brought to a value between 5 and 20 percent by weight and that the dough is at a Temperature of at least 100 C is heated with a temperature increase of at least 10 C per second. 2. The method according to claim 1, characterized in that the pH of the soybean protein brought to a value between 5 * 9 and 7 before the dough is heated to coagulate the protein. J>. Method according to claim 1, characterized in that at least one salt is added to the dough in an amount of 1 to 10 $ in relation to the total weight of the dough. 4. The method according to claim J5, characterized marked that sodium chloride and / or sodium glutamate is added as salt. 5 · The method according to claim 1, characterized in It is indicated that at least one flavoring and / or food coloring is added to the dough. 6. The method according to claim l, thereby characterized in that the dough has at least one edible filler is added. 7 · The method according to claim 6, characterized in featured that the edible filler 209819/0612 consists of at least one carbohydrate. 8. The method according to claim 6, characterized in that the edible filler is made of consists of a proteinaceous substance that is not produced by the soybean protein. 9 · Method according to claim 8, thereby g e k e η η ζ e i c h η e t that the proteinaceous substance consists of casein / yeast, meat, fish or biomass, 1-0. Method according to claim 8, characterized in that the dough is a chemical Means is added that the coagulation of the additional proteinaceous substance during the heating of the dough to a temperature between 100 and 14o C. 11. The method according to claim 1, characterized characterized in that the dough is heated at the end of the process by quick and short immersion of the dough is obtained in an oil bath kept at a temperature between 160 and 200 ° C. 12. The method according to claim 1, characterized in that the heating of the dough is achieved at the end of the process with the aid of a microwave heating device. 209819/0612 07HQJNAL JN