DE2527632A1 - METHOD FOR MANUFACTURING TEXTURED PRODUCTS - Google Patents

Description

Universite Laval, Quebec. / Canada GLK 7P4

Cite Universitaire

Process for the production of textured products

The invention relates to a method for producing textured products. The invention relates to in particular the production of fibers or filaments or threads from protein products that have a can have fibrous texture. Examples include: Foods that are used as meat substitutes Foods that have a similar crispy texture as substitutes for breakfast cereal products .

For several years there have been products on the market that are similar to meat. These foods are after produced three different techniques.

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The first is the so-called spinning process, in which High purity protein concentrates containing about 90% protein can be used. This technique builds focus on making fibers by passing a viscous solution of the protein through a spinneret and the filaments are coagulated in a bath of acid and salt, whereupon the filaments are passed through a straight mechanical tensile effect can be stretched. The threads to be obtained can be flavored with Colorants, as well as binders are mixed and then deformed and pressed, whereby meat-like Products are obtained.

A well-known process called hot extrusion uses soy cakes such as Contains 50% protein. In this process, cakes that contain flour plasticized with water are heat-treated, whereupon they are extruded. This process generally results in chopped products and granules that can generally be compared to minced meat.

Finally, another process consists in the heat treatment of a paste by means of a rotary motion has been stirred.

Since there is a shortage of cheap animal proteins in the world, it is obvious that there is It should be interesting to provide an economic process that enables food to produce both from the point of view of nutritional value and biological properties are meat-like.

Such products, which are quite similar in taste and appearance to meat, could be incorporated into human

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Introduce food proteins that are currently not in common or little used. Such proteins are mostly of vegetable origin.

Through a suitable control of the composition of the products and by taking appropriate action of the market to provide meat products or meat * substitutes made of lipids are free and those for hypocholesterolemic or weight loss Diet products are suitable or which only vegetable proteins for vegetarians or for People who do not consume products of animal origin. The products can re their nutritional value through the incorporation of essential elements according to the recommended rates be standardized. In addition, the rheological or organoleptic properties can be achieved Use of suitable additives can be adjusted.

The bacteriological quality of these products can easily be checked during manufacture.

The difference in cost between meat and product on the basis of vegetable proteins is significant.

An object of the invention is to produce protein fibers in which the texture is either fibrous or is crispy or ^ between these two properties and which is for the nutrition of humans or animals can be used.

It is another object of the invention to provide protein fibers or filaments that are thermally stable , i.e. subject to normal cooking conditions

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without melting of the fibers or proteins.

It is another object of the invention to provide a spinning solution To add ingredients that increase the nutritional value or the properties desired in the fibers impart, e.g., facilitating the bond between the fibers or facilitating rehydration of the finished product.

It is a further object of the invention to coagulate the spinning solution into a thermally stable gel.

Another goal of this invention is protein fiber or threads of a stretching treatment using a flowable or liquid tensile medium to subjugate.

Finally, it is a further aim of the invention to control the degree of stretching of the fibers in order to achieve this Product a more or less fibrous or crispy or crumbly texture or a more or to give less crumbly or crispy texture.

According to the invention, a process for the production of textured products is envisaged, in which one proceeds in such a way that one provides a solution of the products, separately provides a Aufnahraemedium or an acceptance liquid for the threads, from the solution of the products continuous threads or continuous filaments introducing the continuous filaments or filaments into the flowable or liquid absorption medium for the threads, a speed difference] \ V between the liquid or flowable absorption medium for the threads and the continuous

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Threads according to the following equations:

AV > 0;

A ^v = o;
A ^v <o;

forms that take up the continuous threads through the flowable or liquid absorption medium for the threads and that the threads are coagulated.

According to the invention, the coagulation of the threads can also be carried out in such a way that the flowable or liquid absorption medium is used for the threads. In this case, the process contains the following stages: the provision of a solution of the products, the separate provision of a flowable or liquid coagulation medium, the continuous production of threads from the solution of the products, the introduction of the continuous threads into a flowable or liquid coagulation medium and the formation of a speed ^{difference A v} between the flowable or liquid coagulating medium and the continuous filaments when the latter are introduced into the flowable or liquid coagulating medium in order to coagulate and absorb the continuous filaments at the same time, the speed difference ^{A v corresponding to the} following equations:

A V> 0;

'A ^v <0.

enough.

Although the inventive method at a wide A wide variety of products, it would preferably be used in conjunction with food products, especially those that contain proteins or consist mainly of proteins.

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It has already been stated above that the texture or the structure of the protein fibers is either or is crispy or crumbly or brittle or may be in between. These characteristic Properties of the fibers depend on the composition of the dope that is extruded or spun is to be, from or on whether air is introduced into the spinning solution or removed therefrom. They still depend on the more or less pronounced pulling or slowing down of the protein threads or fibers. It should be noted that the spinning solution, b.h. the viscose solution that led to the formation The threads or fibers used are due to the steps involved in making the solution in Can be considered ventilated. After mixing the ingredients with water, they will be under Use a suitable device that can introduce some gas into the solution, fully dispersed. The amount of gas can be controlled by beating the dope. If so desired is to remove some air from the spinning solution, then the latter is vacuumed in a vent treated.

The protein fibers with a fibrous texture are either made immediately after being made while they are still moist, used or they can be frozen by usual methods with a view to later use or dried. After thawing or rehydration, the protein fibers can be added Can be used to make meat imitations alone or in a mixture with other ingredients and in combination with various food products.

The fibers with a crispy or crumbly or brittle texture can be used in the production of food

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with a crispy texture, e.g. those used for breakfast and for. other delicacies be used.

If the protein is not heat stable, then it is advisable to combine it with gums and, if necessary, with other proteins that are heat-stable. Examples of such gums are natural and synthetic rubber, which is produced by treatment with an acid or with alkali (K) or alkaline earth (Ca) ions result in gelation or coagulation. Examples of such gums are alginate, carrageenin, pectin with a low degree of methylation, carboxymethyl cellulose etc .. These gums are when used with Proteins suitable to give a mixed matrix for the fibers, i.e. a continuous phase form.

The proteins can be purified proteins, e.g. isolated proteins or concentrated proteins in which the proteins are mixed with other substances such as starches, fats, minerals, etc. You can be of microbiological origin (yeast, etc.) or derived from plants, such as proteins of leaves, seeds etc. They can also be of animal origin, such as the proteins of milk, blood, feathers, Fish etc. It can also be a nutrient or a mixture of which are used with a significant nutrient content, e.g. flour cakes or oil-containing plants, such as Soy, peanut, cotton, rapeseed, sunflower etc. fish meal, flour from legumes such as kidney beans, Peas, Vicia Faba etc., flour from cereal products, such as Oats, wheat barley, corn etc., proteins from milk such as casein and proteins from skimmed milk in various ways Forms such as caseinates, common precipitates, whey

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proteins etc, albumin from eggs, gelatin, wheat gluten, proteins from leaves such as alfalfa, clover etc., as well Proteins derived from legume seeds.

The invention can also be used with substances that contain small amounts of protein, e.g. rice flour, Potato flour and various starches.

Due to the fact that according to the invention some gums are used which ^{can be coabulated with acids and polyvalent Ca ++} ions, all kinds of low protein substances can be added to the dope regardless of whether they are soluble in it or form an emulsion. The lower protein substances can then be textured. For example, it has been possible to obtain textured products from solutions containing wheat and corn flour as follows:

Flour (wheat or corn) 10%, alginate 3%, water 87%

The gums are used along with the proteins to rehydrate the product as well as binding between the fibers to facilitate.

The coagulation of the spinning solution into a thermostable gel is obtained by either an acid or using heat to coagulate the proteins or by inserting a salt in the at least one of the ions is a coagulant for the rubbers or by using the two agents for simultaneous coagulation of gums and proteins is used. Of course, it is also possible to use the To coagulate spinning solution by all other known methods, e.g. with suitable organic solvents, such as alcohol and acetone and the like. Furthermore, the coagulants may come into contact with the

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Spinning solution can be brought either before or after the point in time where the spinning solution is applied to the recording medium hits.

The application of heat is particularly suitable for the coagulation of proteins when heat is coagulable proteins, like egg white passed through a spinneret and then poured into stirred boiling water to make thread-like Filaments are guided.

The acids that can be used to coagulate the dope can vary. It will, however Hydrochloric acid, acetic acid, sulfuric acid, lactic acid, adipic acid and citric acid are preferred. When alginate is present in the mixture, then the coagulation is preferably carried out with calcium chloride. As a result of carrageenin, the coagulant used is preferably potassium chloride.

It is believed that taking up the threads by the coagulation medium, especially if A V> 0, whereby a stretching of the protein fiber or threads takes place, an alignment of the molecules during the Elongation results.

The term alignment refers to the alignment of the chains of the macromolecules along the longitudinal axis of the fibers can be understood, i.e. a parallel arrangement of the molecules to one another. This process enables to increase or to increase the hardness and the resistance to drawing of the fibers thus obtained control, thereby modifying chewing ability.

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According to a preferred embodiment, one proceeds according to the invention in such a way that the tensile elongation of the Protein fibers are carried out in such a way that the fibers are drawn or carried with a carrier liquid, that liquid that is used to coagulate the fibers or another fluid Can be medium.

The spinning solution (protein solution with high viscosity) is preferably carried directly into the carrier liquid injected a spinneret or a spinning head. The term spinneret or spinning head used herein is intended to denote all devices which are capable of producing a continuous jet of the spinning solution to build. The fibers are subjected to different degrees of elongation between 0 and very high values, namely according to the cohesion limit of the gel in which the speed difference of the fibers at the exit from the spinning head (exit speed) and the speed of the carrier liquid is varied.

It is also within the scope of the present invention, the fibers in the coagulating medium of a certain amount Kind of subject to a speed deceleration. This is made possible by the thread or moving the fibers at a higher speed than the speed of the coagulating medium. This will also be described in detail below.

For example, the following mixture has been extruded through a spinneret with the holes having a diameter of 508 mm had:

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Protein soy 10%
Sodium alginate 3%
water

The extrusion speed of the spinning solution was 104 cm / sec, while the speed of coagulation bads between 118 cm / sec. and 310 cm / sec. varied. At the exit of the spinner head, the fibers swelled as a result of the viscoelastic properties of the spinning solution and the diameter of the fibers increased from 0.508 to 0.626 mm. As the speed of the coagulating bath 118 cm / sec. the diameter of the fibers was 0.603 mm. At 310 cm / sec. was the diameter of the fibers 0.465 mm.

The speed difference / \ V can be, for example, as follows Way to be achieved:

- by spinning the spinning solution into a coagulation bath, -which has the effect of a Rotary stirrer is subjected and by ensuring that the difference between the exit speed of the spinning solution is less than, equal to or is higher than the tangential speed of the flowable coagulating bath (or the carrier medium) at the level of the spinner head

- by extruding a spinning solution through a spinning head which rotates along a rotating or linear direction, with a tensile or elongation effect or a speed deceleration due to the friction of the fibers in the Liquid of the coagulation bath is guaranteed, whereby the flowable medium that absorbs the fibers, has a speed that is less than, equal to or greater than that of the spinning head,

- by putting the spinning solution with a spinning head into a tube in which a coagulation

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medium or a recording medium circulates at a speed lower, equal or higher than the exit speed of the spinning solution.

The speed difference or the speed difference between the fibers and the carrier medium or the carrier liquid can be set v / ground, by varying the flow of the liquid to be spun or the carrier liquid or by the diameter or shape of the tube varies as the liquid circulates. In other words, the lengthening of the speed deceleration may therefore be the result of a liquid-liquid treatment, a liquid-solid treatment or both measures.

The injection of the spinning solution into a coagulating medium that is at rest or whose speed of movement is significantly lower than the speed, with which the threads emerge from the spinning head, usually results in irregular or warped fibers. It is impossible to give a specific value for the maximum speed, since the latter on the iJatur of the spinning solution depends, which one accordingly viscosity, types of protein or gums, etc. varies. The maximum speed also depends on the type of coagulation bath used. The maximum speed should be that speed at which the fibers begin to move under the impact of the coagulating solution to break up short pieces.

This should enable a continuous production of fibers, as the fibers and the carrier liquid removed from the site of coagulation and thereafter

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can be introduced into a separator.

Continuous fibers are therefore created by having a positive speed difference between the Spinning solution and the carrier liquid is maintained below the speed limit of the drawing.

Continuous fibers of various shapes can also be obtained in the manner as Junten will be carried out that one applies J \ V = 0 and _ / \ V <0. In the latter case, however, if _ / \ V are significant decreases to a high negative value, short fibers are produced.

Discontinuous fibers with varying degrees of stretch or no stretch at all if / \ V <0, can be obtained by using a fiber cutter used, of course, provided that the difference in speed between the spinning solution and the carrier liquid within the highest permissible stretching speed or by applying a difference in speed higher than the highest permissible speed of drawing (speed above which the fibers are not continuous would be) or lower than the lowest speed deceleration allowed, such as was expressed above.

By choosing the diameter of the openings in the spinning head, it is possible to produce fibers with different To produce diameters to meet theological needs for the products to be manufactured,

E.g. a diameter of 0.5 mm for substitutes for cut meat products or 2 - 5 mm for substitutes for minced meat.

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By increasing the gas content of the spinning solution, for example by ventilating or removing air controlled and by reducing the elongation of the fibers or by subjecting them to a speed deceleration, it is possible to make the coagulated To give the product its crispy, crumbly or fibrous texture.

It is possible and even advantageous for the fibers to be in a coagulation medium after coagulation after which they are washed in a washing liquid.

Have the relative speed of the spinning solution at the outlet of the spinneret and the coagulating bath various effects on the type of protein fiber.

If one denotes the speed of the fibers at the outlet of the spinning head as V ₁ and the speed of the coagulating bath as V ₂ , then it can be seen that:

AVeV-- V ₄

if ^ \ V <0, V ₁ > V ₂ if J \ V = 0, ^V 1 = ^V 2 if Λ V> 0, V ^ < V ₀ .

In the following, the individual cases will be discussed in turn:

1. Δ ^v > 0

In this skin the speed of the coagulating bath is higher than the speed of the fibers as they emerge from the spinning head. Depending on the Δ V, there is a considerable stretching of the thread, which can remain constant.

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2. Δ ^v = °

In this case the speed of the coagulating bath and the fibers are the same. There is no stretch the fibers take place and the latter remain continuous.

3. A ^v 0.

In this case the speed of the fibers is higher than the speed of the coagulating bath. In this case, the protein fibers that are obtained are wavy and show no durability. However, if the speed of the fibers becomes significantly higher than the speed of the coagulating bath, then small fibers with a diameter in the region of 50 Å and a length of about 1 cm are obtained. This product has the appearance of a bundle of absorbent cotton and is made up of protein threads that can easily be used to reconstruct meat.

In the table below, the considerations described above are presented again. The various results obtained by modifying J \ V are also given.

Δ 1 cm / s Δ 2 cm / s Δ 3 cm / s II Δ V = 20
A. cm / s Δ V = -180
B. cm / s Δ V = - 380
C. cm / s III Δ V = 50
A. cm / s Δ V = -150
B. cm / s Δ V = -35O
C. cm / s IV A. V = 100
A. cm / s
f * η η f Δ V = -100
A. cm / s Δ V = -300
C. cm / s V V = 150
A. a U 9 2 8 2 V = - 50
A. V = - 250
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A = elongation of the fibers

B = Unstretched and wavy fibers C = Chopped material that is like absorbent Cotton looks like.

IV 2 and V 2 are considered to be stretched since swelling occurs at the outlet of the spinner head, whereby the speed of the fibers is slowed as a result of this swelling.

The invention is illustrated in the examples:

Example 1:

Preparation of a spinning solution from protein alginate or protein in a basic medium.

A solution containing 10-50 wt .-% of protein is placed in a container and heated to a temperature of 40 ⁰ C. An aqueous solution containing 3-10 Ge \ r .-% of sodium alginate is added to a second vessel and heated to 100 ⁰ C.

These two solutions are mixed together to form a viscous solution containing 10-30% by weight solid materials in which the protein alginate ratios vary between 10 and 3. The mixed solution is heated for 10 minutes at 75 ⁰ C, followed them to 20 - 50 ⁰ C is cooled.

In the case of a spinning solution of a protein without alginate, the spinning solution is in produced in an alkaline medium at a pH of 9-11 and immediately converted into threads. The transformation is performed over the course of a minute.

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Example 2:

One of the two spinning solutions from Example 1 is pumped into a circular coagulation bath which is stirred with a stirrer at 750 or 1750 rpm. The diameter of the openings at the outlet of the spinning solution in the coagulation bath was 5mm.

The coagulation bath consisted of a solution containing 10% calcium chloride and hydrochloric acid. (pH 1.8). The temperature of the bath was 25 ⁰ C and the pH was slightly lower than the isoelectric point of the proteins used.

The fibers thus obtained were washed with water or a slightly alkaline solution. Then they were squeezed, chopped up and dried. After chopping up these fibers, they had one meat-like texture.

Example 5:

A spinning solution was prepared with the following composition:

In a first container a protein solution with 10 parts of soy protein concentrates type ( "Promosoy", trademark of Central Soya) and 29 parts of water was thoroughly mixed to a temperature of 40 ⁰ C. heated.

In a second vessel, a solution was formed, which contained 3 parts of sodium alginate per 58 parts of water and was heated to 100 ⁰ C.

The contents of the containers were mixed together in equal parts. The mixture was heated during 10 minutes at 75 ⁰ C and then at 25 ° C

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cooled down.

The spinning solution formed was in tubes with a diameter of 5 mm at a speed of 1 m / sec. pumped into a coagulation bath in which the stirrer was rotating at a speed of 700 rpm. The coagulation time of the fibers formed in this way varied between 2 and 8 minutes, depending on the diameter of the fibers, which varied between 2 and 3 mm after stretching.

The coagulation bath was made of a 10% calcium ^ Chloride solution was prepared containing enough hydrochloric acid to maintain a pH of 3.

After removal of the coagulating the fibers formed were washed with water of 70 ⁰ C. The washing time varied between 2 and 8 minutes depending on the diameter of the fibers.

It can be seen that the fibers were coagulated in the medium in motion. As the coagulating bath from 10% calcium chloride at pH 3, the coagulation of proteins and des is evident Alginate is the result of a combined effect of acid and calcium chloride. It can also be seen that the pulling action occurs at the same time as the coagulation or at the same distance from the coagulation point or both.

The fibers were then squeezed and chopped. They can be used directly or by freezing or dry to be preserved.

Example 4;

The spinning solution from Example 3 was used. The coagulation was carried out in a coagulation tube

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and it is the result of the combined effect of acidic pH and CaCl ₂

The coagulation bath was set in motion in a tube about 1.8 cm in diameter. The dope was extruded through a spinneret in which the openings had a diameter of 2 mm. The speed of the coagulating bath was three times the speed the protein solution as it emerged from the spinner head.

At the outlet of the coagulation tube, the fibers were squeezed out and passed into a washing bath, which contained an endless belt that carried the product forward. At the exit, the fibers fell into a chopping unit and the product obtained was sent to dry.

A product similar to that in Example 3 was obtained.

Example 5t

The spinning solution from Example 3 was used.

The spinning solution was extruded through a spinning head in which the diameter of the openings was 1 mm. the Filaments were placed in a coagulating bath which was moving at a speed five times that was as high as the speed with which the threads emerged from the spinning head. The fibers obtained were between 0.2 and 0.4 mm in diameter. the Fibers were rinsed and then gathered into a bundle while flavoring agents, dyes, Binders and other additives were incorporated. The product was then ready for baking. Its texture and taste gave it that

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Characteristic of conventional foods such as chicken, ham, etc.

Example 6:

The spinning solution from Example 3 was used.

Air or an inert gas was incorporated into the spinning solution. This solution was then through a Spinning head extruded in which the openings had a diameter of 5 mm. The threads formed were introduced into a coagulating bath moving at a speed the same as that of the fibers at the exit of the spinner head. The fibers became pieces with a length of 1 cm cut up. They were then washed and either dried or roasted. In this way fiber pieces with a crispy or crumbly or brittle texture were obtained, those with other components can be roasted or formulated to create a new type of food, e.g. To produce snacks or breakfast cereals. The product rehydrated significantly slower than conventional grain products, which is a benefit.

Example 7;

Example 5 was repeated with the exception that the spinning solution was made from isolated soy proteins was manufactured and had the following composition:

Promin F:

(Trademark of Central Soya) 10,096 Alginates:

(sold under the trademark Kelcosol) 0

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SO ₃ . 0.4%

H ₂ O (4O ⁰ C): 25.0%

H ₂ O (100 ⁰ C): 63.8%

It turned out that this protein mixture was perfectly suited for spinning, and that the ones made from it Threads were comparable to those of Example 5.

Example 8:

Example 5 was repeated with the snahme A _u, that a spinning solution was used which from a whey protein concentrate stemmed (80% protein). It had the following composition.

Whey proteins: 10.0% Alginate (Kelcosol): 0.8% H ₂ O (40 ° C): 25.0% H ₂ O (100 ⁰ C): 63.8% Na ₂ SO ₃ 0.4%

It turned out that this protein mixture was perfectly suited for spinning and that those produced with it Threads compared to those of Example 5 were favorable.

Example 9:

Example 5 was repeated with the exception that the spinning solution was a mussel protein concentrate (40% proteins) and had the following composition:

Protein concentrates: 10.0%

Alginate (Kelcosol): 0.8%

H ₂ O (40 ° C): 25.0%

H ₂ O (100 ⁰ C): 63.8%

Na ₂ SO ₃ : 0.4%

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H ₂ 0 (40 ° C): H ₂ 0 (100 ⁰ C): Ha ₂ S0 ₃ :

It turned out that the protein mixture was perfectly suited for spinning and that which was made from it Threads with those of Example 5 were compared favorably.

Example 10:

Example 5 was repeated, except that the Spinning solution made from isolated proteins of rapeseed had the following composition would have:

Rapeseed proteins: 10.0% Alginate (Kelcosol): 0.8%

25.0% 63.8% 0.4%

It turned out that this protein mixture was perfectly suited for spinning and that those produced with it Threads with those of Example 5 were compared favorably.

Example 11:

Example 5 was repeated except that the spinning solution was made from yeast proteins and had the following composition:

Yeast proteins 10.0%

Alginate (Kelcosol): 0.8%

H ₂ O (40 ⁰ C): 25.o%

H ₂ O (100 ⁰ C): 63.8%

Na ₂ SO,: 0.4%

It turned out that this protein mixture was perfectly suited for spinning and that those made from it Threads compared favorably with those of Example 5.

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Example 12:

Example 5 was repeated except that the dope was made from isolated kidney bean proteins and had the following composition:

Protein from field beans: 10.0% Alginate (Kelcosol): 0.8%

H ₂ O (40 ⁰ C): 25.0%

H ₂ O (100 ⁰ C): 63.8%

Na ₂ SO ₃ : 0.4%

It turned out that this protein mixture was perfectly suited for spinning and that those made from it Threads compared favorably with those of Example 5.

Example 13:

Example 5 was repeated with the exception that the dope was made from proteins from peanuts and had the following composition:

Peanut Proteins: 10.0% Alginate (Kelcosol): 0.8% H ₂ O (40 ° C): 25.0% H ₂ O (100 ° C): 63.8% Well ₀ SO ,: 0.4%

It turned out that this protein mixture was perfectly suited for spinning and that those made from it Threads compared favorably with those of Example 5.

Example 14:

Example 3 was repeated with the exception that the spinning solution was made from fish proteins

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and had the following composition:

Fish proteins: 10.0%

Alginates 0.8%

Na ₂ SO ₃ : 0.4%

H ₂ O (40 ° C): 25.0%

H ₂ O (100 ⁰ C): 63.8%

It turned out that this protein mixture was perfectly suited for spinning and that those made from it Threads compared favorably with those of Example 3.

Examples 3-14 cover a broad enough range to demonstrate that the process of the present invention can be used is suitable for all proteins.

The following example describes the use of protein mixtures in the spinning solution (neutral medium).

Example 15:

Example 3 was repeated with the exception that the spinning solution was prepared from a mixture of proteins which consisted of 0% Promin F, 30% Casein and 20% Glutein. The spinning solution had the following composition:

Total proteins: 10.0%

Alginate: 0.8%

Na ₂ SO ₃ : 0.4%

H ₂ O (40 ^° C): $ 25.0

H ₂ O (100 ⁰ C): 63.8%

This test showed perfect suitability for spinning. Taste tests were also carried out in which the finished product to food preparations containing animal proteins within suitable

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Ranges from 30 - 70%, e.g. meatballs in pies, spaghetti sauces and the like. were given. The results were always cheap.

Example 16:

Example 5 was repeated except that a spinning solution having the following composition was used became:

Prorain F: 1096 water 90% pH of the spinning solution 9.5

The threads produced from this composition have also proven to be suitable for producing proved satisfactory food products.

Example 17:

Example 3 was repeated except that a spinning solution having the following composition was used became:

Wheat flour: 10.0%

Alginates: 0.8%

H ₂ O (40 ° C): 25.0%

H ₂ O (100 ° C): 64.2%

It was found that this mixture was perfectly suited for spinning and that the threads made from it with those of Example 3 favorably

compared.

Example 18:

Example 3 was repeated except that a spinning solution having the following composition was used became:

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Corn starch: 10.0%

Alginates: 0.8%

H ₂ O (40 ⁰ C): 25.0%

H ₂ O (100 ⁰ C): 64.2%

It was found that this mixture was perfectly suited for spinning and that the threads made from it compared favorably with those of Example 3.

Fibers with a larger diameter can be converted into a preparation that has the appearance of a Has minced steaks and which gives the same feeling when enjoyed.

The dehydration temperature is 50 ° C or less. When rehydrated, the fibers can grow up to three times the weight of water in about 30 - 120 minutes, depending on the drying conditions.

If meatballs or hamburger type foods are desired, binders such as Egg albumin, gums, skimmed milk etc. as well as meat flavoring agents, suitable coloring materials and nutritional additives added.

The fibrous product can be used to various foods, such as minced steak, ravioli, sausages, meatballs, pressed meat, soups, etc. to deliver. Small fibers with a suitable binder can simulate cut meat products.

• According to the invention, the gums, when used, with the protein materials and / or Non-protein materials mixed to obtain a homogeneous dispersion. Coloring agent, flavoring agent » Hydrogenated oils, animal fats, or other desired ingredients can also be added to the protein solution are given.

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Depending on the ingredients that are added, the products produced according to the invention can have a texture, have an appearance, aroma or smell which may be desired and which products, such as breakfast cereal products, Meat, fish, chicken etc. corresponds. The products are stable and stable during baking They can therefore be used in any form, such as fibers, granules, flakes, fresh products and the like. used will.

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Claims (27)

Claims QJ Process for the manufacture of textured products, characterized in that one a) creates a solution for these products, b) separately provides a flowable or liquid absorption medium for the threads, c) creates continuous threads from the solution of the products, d) introduces the continuous threads into the flowable or liquid absorption medium for the threads, e) a speed difference Δ V between the forms flowable or liquid stretching medium and the continuous threads, f) where the speed difference is the following Equations Δ V> 0; Δ V <0;
enough, g) take up the continuous threads through the flowable or liquid absorption medium for the threads lets and that one h) the threads coagulate. 2. Process for the production of textured products, characterized in that one 509882/0778 a) provides a solution for the products, b) separately a flowable or liquid coagulating medium provides c) creates continuous threads from the solution of the products, d) the continuous threads in the flowable resp. introduces liquid coagulation medium, e) a speed difference Δ V between the flowable or liquid coagulation medium and the continuous filaments if the latter are introduced into the liquid or flowable coagulation medium to the continuous threads to coagulate and absorb at the same time, f) where the speed difference is given by the following equations Δ ^v >0;
Δ ^v = ° S Δ ^v <Oi
enough. 3. The method according to claim 1, characterized in that the products are loaded from food products. stand. 4. The method according to claim 1, characterized in that the products consist of proteins. 5. The method according to claim 1, characterized in that the prottins isolated, purified proteins, concentrated Protein materials, flours from oleaginous plants, from fish and / or cereal products, proteins 509882/0778 derived from milk, egg albumin, gelatin, whey glutein, Proteins from leaves and / or proteins derived from legume seeds. 6. The method according to claim 3, characterized in that that the food products made from proteins and gelling. and coagulating rubbers. 7. The method according to claim 6, characterized in that the gums are alginate, carrageenin, low methylated Pectin and / or carboxymethyl cellulose gums are. 8. The method according to claim 3, characterized in that the food products made of materials with consist of a low protein content. 9. The method according to claim 8, characterized in that the materials have a low protein content Rice flour, potato flour and / or starches are. 10. The method according to claim 1, characterized in that the coagulation medium is an aqueous solution of a Acid is. 11. The method according to Claim 10, characterized in that that the acid is hydrochloric acid, acetic acid, sulfuric acid, lactic acid, adipic acid and / or citric acid. 12. The method according to claim 6, characterized in that the gum is an alginate and that the coagulating medium Contains potassium chloride. 13. The method according to claim 6, characterized in that the gum is carrageenin gum and that the coagulating medium Contains potassium chloride. 509882/0778 14. The method according to claim 3, characterized in that that the food product consists of albumin and the coagulating medium consists of boiling water. 15. The method according to claim 1, characterized in that the coagulating medium is a liquid. 16. The method according to claim 2, characterized in that the solution of the proteins through a spinning head injected directly into a drawing liquid. 17. The method according to claim 16, characterized in that the solutions are injected so that an extrusion rate of about 100 cm / sec. is obtained and that the speed of the carrier liquid on between 150 cm / sec. and 310 cm / sec. adjusts. 18. The method according to claim 2, characterized in that the liquid or flowable coagulation medium set in motion by means of a rotary agitator. 19. The method according to claim 16, characterized in that the speed difference J \> V> 0 and that it is set in such a way that a rotating or linear movement is induced in the spinning head, that the threads are allowed to coagulate in the coagulating medium and moving the coagulating medium at a speed slower than the rotary or linear movement of the spinner head. 20. The method according to claim 17, characterized in that a tube is provided in which a drawing medium circulates at a given speed and that the threads through the spinning head into the medium initiates at a rate lower than 509882/0778 is the given speed. 21. The method according to claim 2, characterized in that continuous threads are produced by the speed difference / J ^ V below the Stretching speed limit holds. 22. The method according to claim 2, characterized in that discontinuous threads are produced by keeping the speed difference / S ^ V above the drawing speed limit. 23. The method according to claim 2, characterized in that that one creates threads with diameters between about 0.5 mm and 5 mm. 24. The method according to claim 2, characterized in that the amount of gas present in the solution controlled by ventilation or venting. 25. The method according to claim 2, characterized in that the drawing of the threads is at a minimum holds. to give the coagulated product a crispy or crumbly brittle texture. 26. The method according to claim 1, characterized in that the coagulated product from the coagulation medium transferred into a washing liquid. 27. The method according to claim 20, characterized in that J \ V is set by varying the diameter and the shape of the tube in which the drawing medium circulates. 509882/0778