DE2417530A1 - METHOD FOR MANUFACTURING A PROTEIN-RICH FOOD - Google Patents

Description

Process for making a high protein food

The present invention relates to a method for producing a high protein food.

The aim of the invention is to provide a food which is bread or another baked product made from cereal flours, such as rolls, bowl cakes, biscuits, biscuits, etc., is similar, but a higher one Protein content than these products. In particular, the invention aims to produce a foodstuff to make possible, which in its texture and taste is similar to bread, but essentially consists of at least one protein-based substance and neither starch nor polysaccharides, which have starch-like properties, contains. A particular object of the invention is to provide such a food using milk as the main raw material.

409844/0321

2 - 510-5202

It has already been proposed to produce food f v? Hich baked products like sinä and have a higher protein content and a niedereren starch content than these bakery products. In particular, it has long been proposed to make bread from gluten by baking a dough obtained from pure gluten, casein, butter and water. However, the heretofore known methods have not made it possible to obtain a protein-rich food with a satisfactory taste and appearance.

On the other hand, recent attempts have made a protein-rich bread by adding protein-rich fish meals to get the dough before baking, demonstrated that the presence of even relatively small amounts of such Flour is sufficient to greatly enhance the properties of the product obtained after baking this dough change.

The present invention makes it possible in a surprising manner to obtain a protein-rich food, which contains neither starch nor similar polysaccharides and is one of bread and other classic baked goods has a similar structure.

The manufacturing method according to the invention is thereby characterized in that a homogeneous, water-containing dough is produced which contains at least 15% by weight of Milk-derived proteins and at least 1% by weight of egg-derived proteins and at least 10% by weight Contains lipids and at least 30% by weight of carbohydrates, with at least half of the carbohydrates from milk originates, and that in order to bring in air, the dough

409844/0321

- 3 - 510-5202

vigorously stirred and that this dough is ^{heated to a temperature between 140 and 180 0} C and so.long at this temperature until a loose product with an outer crust is obtained.

The main ingredients that can be used for the production of the dough are, for example, in addition to water, preferably defatted milk powder, protein (fresh or in powder form) , at least one sugar, at least one fat, lecithin and various other auxiliaries that are suitable for the To create flavor, and which are suitable for stabilizing the structure of the end product, improving the shelf life, etc.

The preferred milk is cow's milk, but of course milk from other mammals, for example sheep's milk, goat's milk, etc. are used.

As a source of the protein one preferably uses the Vteisse of hen's eggs, but the use of Eggs of other birds such as ducks etc. are not excluded.

Sucrose, glucose or fructose, for example, individually or in a mixture with one another, can be used as sugar. The fat can be animal or vegetarian fat, especially butter. Used preferably at least as much butter that the addition of butter contains at least 5% by weight of whole milk with 26% fat in the end product.

4 0 9 8 U, / 0 3 2 1

- 4 - 510-5202

Common salt / potassium sorbate, for example, can be used as auxiliaries usv7. use.

You can also use other auxiliaries such as gelling agents, for example algae extracts, especially Carraghene, Use sulfuric acid esters of polyoses, etc.

The appropriate procedure for making the dough depends on the individual proportions of the various Components.

For example, you can do the following:

I) Separate preparation of a mixture A of milk powder, fat and lecithin by adding the two the latter ingredients in the molten state to the dry milk powder and a solution B from sugar and the soluble auxiliaries in water, then mixing the solution B with fresh egg white and adding the mixture A to the resultant Liquid and finally vigorous beating of the entire mass to ensure sufficient air intake of the dough.

II) Preparation of solution B, adding the melted fat and lecithin to this solution and Homogenization, mixing of the resulting liquid with the fresh egg white and the milk powder and vigorous beating of the whole.

III) Preparation of solution B, adding the fresh egg white to this solution, mixing the thus obtained

409844/0321

- b - 510-5202

ten liquid, adding the milk powder to the liquid, vigorously striking through the resulting liquid dough and then adding the melted fat and lecithin to the dough and beating the final product.

IV) Preparation of the suspension C from fat and lecithin in water in the presence of the sugar and the others water-soluble auxiliaries and homogenization of this suspension, adding the fresh protein to the homogenized suspension, subsequent mixing and, if necessary, beating through, finally adding the milk powder to the mixture and beating the end product thus obtained.

V) Preparation of a solution B, adding the egg white, which has previously been beaten to snow, to this solution, Beat the mixture thus obtained and then add the melted fat and lecithin again Stir the mixture, add the milk powder and whisk the whole thing.

VI) Preparation of solution B, adding the fresh egg white by mixing and whipping the thus obtained Mass, adding the melted fat and lecithin, beating vigorously and then adding of powdered milk and whipping the end product.

VII) Preparation of a solution of the water-soluble auxiliaries in water, adding that which was previously made into snow fresh egg white to the solution, stirring the mixture and adding the melted fat and lecithin, stirring again and adding the

409844/0321

- 6 - 510-5202

Sugar to the mixture thus obtained, stirring the mixture and adding the milk powder, concluding Beating the whole.

In general, Procedure No. VI enables the Making a dough that has the most favorable consistency for making one loose end product after baking, the structure of which comes closest to that of fresh bread.

After the dough has finally been knocked through, it is preferably shaped immediately and quickly into the desired shape To shape. In fact, one observes a certain hardening of the dry dough in the cold, which is quite pronounced after a few minutes.

Baking the dough can be performed _r known per se, for example in an oven or using a microwave heater ·

The optimum baking temperature is about 150 to 160 ⁰ C. The optimum cooking time is inversely proportional to the baking temperature. At a baking temperature of 150-160 ⁰ C, the baking time is between 15 and 40 minutes is, preferably between 20 and 25 minutes.

The product obtained after baking has a water content of 15-18% by weight and its loose structure is reminiscent of that of fresh bread. Packaged in a tight packaging under aseptic conditions, the product remains unchanged for several weeks, but its texture continues to develop over time and after approx. 14 days it loses the structure of fresh bread ₇ around the *

40984 4/0321

510-5202

Assume the structure of a cup cake or biscuit.

The change in the texture of the product largely depends on the type of sugar used in its manufacture.

The best results from this point of view have been obtained using pure sucrose. The usage of pure fructose leads to a product whose storage behavior is not quite as good, and which Using pure glucose or mixtures of at least two of the above sugars results in one intermediate result.

In order to improve the shelf life of the product, its water content can be reduced to approx. 6% by weight after baking. For this purpose, for example, the product can be kept in a drying cabinet at a temperature between 50 and 60 ^° C. for about 3 hours. Packaged in a tight cover, the product treated in this way remains unchanged for several months, both in terms of taste and consistency.

409844/0321

510-5202

Examples 1-9

Homogeneous, water-containing doughs are produced by adding the ingredients listed in the table below mixes (in this table the amounts of the ingredients are in percent by weight based on the total weight of the dough).

(1) In the ratio corresponding to 2.76 % dry matter

(2)% by weight _# based on the dry matter content of the syrup; The corresponding amount of water is included in the percentages by weight of water given above

(3) Glucose syrup with a content of 86.5% by weight Dry matter

(4) Fructose syrup with a content of 70% by weight dry matter

(5) Mixture of oils and vegetable fats with the following composition by weight: palm oil = 41.58%, sunflower oil = 42.57%, coconut fat = 14.85%, Peanut oil = 1%

409844/0321

OO j O

1 , 3 2 T i 3 U E L. 3 L. E. 1 3 5 : 6th , 3 7th · ■ »3 8th 9 ί No. of the example: 43.50 y Components: 40 40 3 4th 40 40 39 40 1.90
j defatted milk powder - - - - 6.3 butter 6th 6, 40 40 6th , 3 6th 6th 6.3 23 water 23 23 - 23 23 19th 23 14 y Egg white (1). 15th 5 6, ■ 6, - 5 5 - I. i sucrose - 10 23 23 ί. glucose - , 17th 17th 5 17th mm 17th - , 17th , 17th _ f Fructose - , 18 - 18th - 18th 18th • ™ 10 , 18 15th , 18 7.5 _ '}
i
t Glucose Syrup (2) (3) '- , 23 - 23 10 23 23 15th , 23 _ , 23 7.5 10.6 Fructose syrup (2) (4) 15th , 12 15th 12th - 12th ^15th 12th 15th 15th , 12 15th , 12 15th ; 0.17 ί vegetable fat (5) 0 . O, - - 0 , 17th 0 O 0.17 0.18 Lecithin 0 O, 15th 15th 0 , 18 ⁰ 0.18 i 0.23 Table salt 0 ο, O, O, ! ο , 23 0 0 0.23 ¹ 0.12 j
ΐ
i _t Potassium sorbate 0 ο,
. . .. O, O, 5 ι
$ 0
ί
j , 12 ο
i 0 0.12
i \ Polygalactose sulfuric acid ester
\ (known under the trade
nainen "Aubygel χ 52") O, O, O, 0,

- 10 - 510-5202

In the case of Examples 1, 2 and 3, the mixture is used the ingredients and the preparation and baking of the dough as follows:

Mix dry potassium sorbate, table salt and the sulfuric acid ester of polygalactose. The powder obtained in this way is distributed in water at room temperature. One adds the Sugar and then the protein to the so obtained Dispersion and mix the whole thing with a trowel until a homogeneous, 'liquid dispersion is obtained.

This dispersion is then mixed for 30 seconds long by means of a mixer with planetary gear with a stirring speed of 550 rpm, with the axis the agitator makes a circular movement in the opposite direction at a speed of 135 rpm (speed level 2) for 30 seconds, then for 150 seconds at 1200 rpm for the whisk and at 300 rpm for the axis of the agitator. The dispersion takes in air, increases in volume and takes that Appearance of a snow.

The mass that has been previously melted by heating to 45 ° is then added to the air-containing mass obtained Fat and lecithin too. During this 15 second operation one continues to beat the mixture, the stirrer is set to speed 3. Then beat another 15 seconds at speed level 3. Without interrupting the stirring, but reducing the stirring speed For speed level 2, add the milk powder to the mixture for 15 seconds. One goes on that For a full 15 seconds at speed level 3

409844/0321

- 11 - 510-5202

strike. Then leave the dough for 5 seconds go back together and then hit him 30 Seconds at speed level 3, then after the stirring is interrupted again for 5 seconds the dough for another 15 seconds at the speed setting Beat 3.

Immediately after the last work through, you pour the Dough in small buttered forms, which have the shape of a "barguette". You put about 100 g in each mold Dough. You put these forms in an oven preheated to 155 ° and let the dough bake for 22 minutes.

In the case of Examples 4-8, the procedure described above is followed, but the mixture of the constituents is used until the sugar and protein have been added:

Potassium sorbate, common salt and polygalactose sulfuric acid ester are mixed dry. The powder obtained in this way is divided into an amount of water which corresponds to 3.75 g of water to 100 g total weight of the finished dough (after adding all other ingredients). This process step is carried out at room temperature.

On the other hand, you dissolve the glucose and / or fructose (or you dilute the corresponding syrups) in the specified total water content still missing amount of water while heating to 45 ° to dissolve the sugar to accelerate. The solution thus obtained is then cooled to room temperature. Then you get involved Room temperature the dispersion of potassium sorbate, common salt and polygalactose sulfuric acid ester with the

409844/0321

- 12 - 510-5202

aqueous solution of glucose and / or fructose.

Add the sucrose (as far as it is contained in the recipe) and the egg white to the previous one Mix and mix with a trowel until a homogeneous dispersion is obtained.

The following operations are just for those next Examples 1-3 described identically.

As already stated, the products obtained have w. when they come out of the oven, either a loose structure analogous to that of fresh bread (example 1-6) or a finer structure analogous to that of a "biscuit" (Examples 7-8).

The composition of these products is such that their caloric value and the proportionate content of proteins and carbohydrates are similar to those of whole milk or skimmed milk powder and in some cases between them of whole milk powder and those of skimmed milk powder.

This is particularly the case with the product obtained according to Example 9, as Table 2 shows.

409844/0321

510-5202

ΐ Ä B E L L E 2

Proteins Lipids Ko h 1 ehydr at egg water Product that according to
Example 9 obtained
will (435 cal / 100 g) Content in% by weight 25.2 17th 49.80 ⁽¹⁾ o ⁽² > Distribution of the
Calorie content
in % 22.3 33.7 44 milk powder
(489 cal / 100 g) Content in% by weight 25.2 26.2 38.1 3.5 Distribution of the
Calorie content
in % 20.7 48.2 31.1 Skimmed milk powder
(359.5 cal / 100 g) Content in% by weight 36.8 0.5 52 3.5 Distribution of the
Calorie content
in % 40.9 1.3 57.8

U) Of this, 62% are carbohydrates that come from milk

(2) For the product according to Example 9, the calculation of the percentages by weight is based on the dry content

By comparison, normal bread contains 260 calories per 100 g and only contains 8-9% by weight. (Dry matter) of proteins. The carbohydrate content of ordinary bread is between 50 and 55% by weight. It is noteworthy that the carbohydrate content of normal bread is mainly made up of starch

409844/0321

510-5202

will be used in the food according to the invention at least half of the carbohydrates (62% in the case of the product obtained according to Example 9) from milk in Form of lactose originates.

409844/0321

- 15 - 510-5202

Example 10

The procedure is as in Example 1, drying, but that after • Fluffy product obtained from baking the dough in one Drying cabinet with increased air circulation 10 Stands at 40 °. A product is obtained which is similar to a zwieback Structure and a water content of 6%. This product has an excellent taste and goes away light in the mouth. After taking it out of the drying cabinet, the product can be - packed in a tight envelope ~ several months without change and while maintaining its freshness and its pleasant taste properties be kept.

The food obtained by the process according to the invention can serve as a substitute for normal bread in diets in which starch is reduced or should not be consumed at all, especially in the case of slimming diets.

On the other hand, the food can also be used as a replacement or supplement to the usual protein-containing foods, for example, instead of meat, serve.

This food is particularly useful for administration in a milk-based diet to patients who the consumption of liquid milk cannot be tolerated, and likewise for the nutrition of sick people with celiac disease To suffer.

In partially dehydrated form, e.g. according to the recipe given in Example 10, the

409844/0321

510-5202

Foodstuffs of great importance have the advantage of having a high Nutritional value with low volume and low weight too unite. Therefore, it is advantageous as emergency provisions, for example for alpinists, seafarers, etc.

409844/0321

Claims (12)

Patent claims e Procedure for Rerstelluijr; a protein:.?. · "e-life food _f characterized in that roan a water-containing homogeneous dough comprising at least 15 wt ~% milk derived proteins / at least 1 Gov, - 2-derived egg proteins, at least 10 Cew .-% lipids and at least 30 wt .- contains% carbohydrates, ■ at least half of the carbohydrates from milk derived / prepared and that vigorously stirred these dough to air incorporated, and that it to a temperature between 140 and 180 ⁰ C. and left at this temperature for a period long enough to obtain a fluffy product with an external crust. 2. The method according to claim 1, characterized in that the dough is kept at a temperature between 150 and 160 ⁰ C for a period of 15 to 40 minutes. 3. The method according to claim 1, characterized in that the water content of the loose, according to brings the product obtained after baking the dough to about 6% by weight, in order to obtain a product with a rusk-like Structure. 4. The method according to claim 1, characterized in that the water-containing dough ingredients in the composition 40% by weight skimmed milk powder, 6.3% by weight water, 23% by weight 409844/0321 510-5202 fresh Hülmyraiweiss with 2.76 Gev /.-% dry matter, 15 Gev /.-% sucrose, 15 Gev /.- £ of an oil-vegetable fat mixture consisting of 41.58 % palm oil, 42.57% sunflower oil, 14, Contains 85 % coconut fat, 1 % peanut oil, 0.17% by weight lecithin, 0.18% by weight sodium chloride, 0.23% by weight potassium sorbate, 0.12% by weight polygalactose sulfuric acid ester. 5. The method according to patent claim 1, characterized in that the water-containing dough ingredients in the composition 40% by weight of skimmed milk powder, 6.3% by weight of water, 23% by weight of fresh chicken protein with 2.76% by weight of dry matter, 5% by weight of sucrose, 10% by weight of glucose , 15 Cew. ~% Of an oil-vegetable fat mixture consisting of 41.58% palm oil, 42.57% sunflower oil, 14.85% coconut oil, 1% peanut oil, 0.17% by weight lecithin, 0.18% by weight Sodium chloride, 0.23 % by weight potassium sorbate, 0.12% by weight polygalactose sulfuric acid ester
contains. 6. The method according to claim 1, characterized in that the vjasserhaltige dough ingredients in the composition 40% by weight skimmed milk powder, 6.3% by weight water, 23% by weight fresh chicken egg white with 2.76% by weight dry matter, 5 wt% sucrose, 10 wt% fructose, 15 wt% one OeI vegetable fat mixture consisting of 41.58% palm oil, 42.57% sunflower oil, 14.85% coconut oil, 1% peanut oil, 0.17 wt% lecithin, 0.18 wt% sodium chloride, 0.23 Wt .-% potassium sorbate, 0.12 wt .-% polygalactose sulfur acid ester contains. 409844/0321 510-5202 7. The method according to claim 1, characterized by that the water-containing dough components in the Zus ammens et Zuncj 40 wt .-% Magermilchpiilver, 6.3 part by weight of S water, 23 Gev /.- S fresh egg white with 2.76 Gev.v-% dry matter, 15 wt .-% Glucosesirup.mit 86.5 Gw.-l Dry matter, x 15% by weight of a. Oil vegetable fat mixture consisting of 41.58% palm oil, 42.57% sunflower oil, 14.85% coconut oil, 1% peanut oil, 0.17% by weight of lecithin, 0.18% by weight of sodium chloride, 0.23% by weight. -% potassium formate, 0.12% by weight Polygalactoce sulfuric acid ester. 8. The method according to claim 1, characterized in that the v.-water-containing dough ingredients in the composition 40% by weight of skimmed milk powder, 6.3% by weight of water, 23% by weight of fresh chicken protein with 2.76% by weight of dry matter, 15% by weight of fructose syrup with 70% by weight of dry matter, 15% by weight .-% of an oil-vegetable fat mixture consisting of 41.58% palm oil, 42.57% sunflower oil, 14.85% coconut fat, 1% peanut oil, 0.17% by weight lecithin, 0.18% by weight sodium chloride, 0.23% by weight potassium sorbate, 0.12% by weight polygalactose sulfuric acid ester
contains. 9. The method according to claim l _f, characterized in that the water-containing dough components in 'the composition 40% by weight skimmed milk powder, 6.3% by weight water, 23% by weight Fresh chicken egg white with 2.76% by weight dry matter, 5% by weight sucrose, 10% by weight glucose syrup with 86.5% Wt .-% dry matter, 15 wt .-% of an oil vegetable fat Α098Λ4 / 03? 1 - 20 - 510-5202 mixture consisting of 41.58% palm oil, 42.57% sunflower oil, 14.85% coconut fat, 1% peanut oil, 0.17% by weight lecithin, 0.18% by weight sodium chloride. 0.23% by weight potassium sorbate, Contains 0.12% by weight of polygalactose sulfuric acid ester. 10. The method according to claim 1, characterized in that the water-containing dough components in the composition 39% by weight skimmed milk powder, 6.3% by weight water, 19% by weight fresh chicken protein with 2.76% by weight dry matter, 5% by weight sucrose, 15% by weight glucose syrup with 86.5% by weight Dry matter, 15% by weight of an oil-vegetable fat mixture consisting of 41.58% palm oil, 42.57% sunflower oil, • 14.85% coconut fat, 1% peanut oil, 0.17% by weight lecithin, 0.18% by weight sodium chloride, 0.23% by weight potassium sorbate, 0.12% by weight polygalactose sulfuric acid ester contains. 11. The method according to claim 1, characterized in that the water-containing dough components in the composition ■ 40% by weight of skimmed milk powder, 6.3% by weight of water, 23% by weight of fresh chicken protein with 2.76% by weight of dry matter, 7.5% by weight of glucose syrup with 86.5% by weight Dry matter, 7.5% by weight of fructose syrup with 70% by weight of dry matter, 15% by weight of an oil-vegetable fat mixture consisting of 41.58 % palm oil, 42.57% sunflower oil, 14.85% coconut oil, 1% peanut oil 0.17% by weight of lecithin, 0.18% by weight of sodium chloride, 0.23% by weight of potassium sorbate, 0.12 % by weight of polygalactose sulfuric acid ester
contains. 409844/0321 - 21 - 510-5202 12. The method according to claim 1, characterized in that that the water-containing dough ingredients in the composition 1.9% by weight butter, 43.9% by weight skimmed milk powder, 6.3 % By weight water ", 23% by weight fresh chicken protein with 2.76% by weight dry matter, 14% by weight sucrose, 15% by weight of an OeI vegetable fat mixture consisting of 41.58% Palm oil, 42.57% sunflower oil, 14.85% coconut fat, 1% Peanut oil, 0.17% by weight of lecithin, 0.18% by weight of sodium chloride, 0.23% by weight of potassium sorbate, 0.12% by weight of polygalactose sulfuric acid ester - · contains. 409844/0321