DE2600229A1 - PROCESS FOR MANUFACTURING A FOOD BASED ON VEGETABLE PROTEIN - Google Patents

Description

Patent attorney

S 620

SOCIETE DES PRODUITS EESTLE SA Ve vey / S clrwe i ζ

Method of manufacture; of a foodstuff based on vegetable proteins

The invention relates to a method for the production of a food based on vegetable Proteins, especially soybeans.

Looking for food based on vegetable proteins to be consumed instead of meat May have put efforts on the composition, appearance, taste and texture of the product directed. The latter point in particular has led to the development of the most important currently known techniques led, namely extrusion cooking and spinning. Because of the relatively poor results obtained with the

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The first technique was obtained, and because of the extraordinary complexity of the second technique, other paths were pursued with more or less success. One method that has recently become known consists, for example, in making a layer of an aqueous protein paste and creping the sheet obtained in such a way that it forms a multitude of small parallel and compressed folds between the teeth Chewing give the impression of a fibrous product. Starting from such leaves, which are very rich in protein but contain little more than 1% fat, compositions are made by folding these leaves back on themselves or laying them on top of one another and connecting them with the aid of an edible binder mixture rich in fat. The number of operations required is very large. Certain of these operations, especially creping, are quite difficult. There are also other methods in which the product is given a laminar structure. In such a method, a layer of a protein pregel and a layer of bread dough are alternately placed on top of one another, whereupon the sandwich is rolled out, folded back using a binder layer, rolled out again, and so on. This elaborate technique is reminiscent of the production of puff pastry in a pastry shop. Another ancient method of making an oriental product known as the Kamen Tuba involves heating soy milk in a shallow container, peeling off the skin that has formed on the surface of the milk from time to time. This skin is hung in the air to dry, whereupon a number of dried hides are soaked in a bouillon, laid on top of one another, rolled up in a roll, tied together and steamed. This complex process requires a great deal of care and manual labor and is difficult to transfer to large-scale technology.

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The technique of making vegetable protein flakes also falls within the scope of the manufacture of laminar products by drying a vegetable milk on a roller and the sheet obtained in a cooler crushed. These flakes can then be mixed with an aqueous fat emulsion. While mixing will be it rehydrates and gives the impression of small pieces of meat in an imitation meat pie.

The present invention now creates the possibility of very easy to prepare with the help of a very simple device Raw materials and a plant-based product with a minimum of work To produce proteins that is absolutely new and that differs from all known products through the quality of its Texture, its appearance and its taste.

The method according to the invention is characterized in that a layer of a aqueous colloidal suspension of vegetable proteins and fats produces the suspension layer on this surface dries in such a way that a cohesive film is formed, removing the film from the heated surface, moistened the film, from the moistened film a stack of moistened film layers one on top of the other produces, squeezes the layers on top of each other and cooks the compressed stack.

The method according to the invention is very adaptable, for example compared to the creping method, since the The composition of the colloidal suspension can be changed within wide limits. This composition can in particular have an increased content of fats. This allows a finished product to be produced directly without that you have to work in a fat afterwards, for example

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by using a fatty binder or by a Post-treatment, such as roasting. The inventive method is, for example, in comparison to the production of Yuba, advantageous and safe, since it can be easily integrated into large-scale technology can be transferred and only requires a minimum of operations. Finally, the invention results Process amazing results when one example draws a comparison with the taste qualities which the above-mentioned pie based on fat dipped contains vegetable protein flakes. The manufactured product possesses remarkable qualities in terms of Texture, appearance and taste and behaves excellently between the teeth. It was found that During the cooking of the stack, the films can connect with one another in places. You can set specific zones of homogeneous and closed meat alternating with free zones. Seen in space, they can be one Form a mesh network of meat that includes small, flattened air bubbles. The following is the expression "laminar texture" used to describe that type of texture that is something like a good, squeezed one Crumb reminiscent of fresh bread. The network of flattened flesh meshes can be more or less dense or branched, depending on the amount of water that is incorporated into the stack during humidification, and depending on the degree of compression of the stack. The impression made between the teeth by a washer or a piece, that has been cut out of this meat can, as the moisture content increases, from a bread crumb over roasted veal to a meat product that can be called meat loaf, walk.

A colloidal aqueous suspension of whole grains can be used in carrying out the process of the invention from legumes or from a commercially available legume

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Make fruit flour, e.g. from defatted soybean flour. In the second lall, fat is again added to the suspension. You can use an animal fat, a vegetable oil or use a hydrogenated vegetable fat. A colloidal suspension is preferably prepared which has a content of dry solids between 10 and 30% by weight and the, "based on dry solids, 3 to 65% by weight Contains fats and 35 "to 90% by weight proteins.

If whole grains are used as a starting point, then these can be crushed and placed in a colloid mill in the presence of water grind. If necessary, the grains can be peeled beforehand. The suspension can be prior to the removal of a solid residue made even finer by centrifugation , for example with the help of a hammer mill. One can then remove the antitrypsin factor with the help of a brief heating to a very high temperature, for example by injecting steam. The suspension can then be homogenized after it has been concentrated or purified, for example, by isoelectric precipitation. Such an isoelectric precipitation can reduce the level of flatulent sugars. It is finally it is also possible to take advantage of the solid residue that arises when milling in the presence of water by mixing it not separated by centrifugation. This allows most of the constituents of the grains to be utilized, whereby nevertheless the possibility of reducing the level of flatulent sugars remains. The homogenization The suspension is highly recommended as it facilitates the formation of a cohesive film during drying will.

If "you start with a vegetable flour rich in bread, such as defatted soybean flour, then you can the flour is brought into suspension with the aid of a stirrer, the antitrypsin factor by briefly heating the

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Remove the suspension at a high temperature and, if necessary, after purification by isoelectric precipitation, add the intended fats to the protein suspension and the above Homogenize the fat / protein suspension obtained.

Colorants, flavorings, Flavor precursors, flavor enhancers, and others Add common food additives to the product to give special nutritional, taste or preservation properties.

A heated surface which has been found to be particularly suitable for carrying out the method according to the invention is that of a drying roller. One can see the number of rollers, their dimensions, the distance between two neighboring rollers, the speed of rotation of the rollers and the temperature of their surfaces within wide limits vary. For example, you can use a dryer with two rollers that rotate in opposite directions,

From above

in such a way that the roller surfaces / run into the gap between the rollers. When such a dryer is used, then one can hold the rollers at a temperature between about 120 and 160 ⁰ C, to adjust the liquid head and the width of the gap between the rolls on which are customary for such type of device values and the rolls with such Rotate the speed so that the drying time is between approximately 2 and 12 seconds.

The cohesive film formed by the colloidal dried suspension on the heated surface is can with the help of a well on the surface in question the knife attached to it. The film can be removed from a drying roller with the help of a knife, for example lift off, which has a straight edge, is inclined at a certain angle to the surface of the roller and

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runs parallel to the axis of the roller. For example, if a dryer with two rollers of the type described above is used, then a knife can be used against each of the two rollers be held, on the side opposite the gap separating the two rollers. The lifted one Film can have residual moisture on the order of 2 to 15 wt .- / 6.

To moisten the lifted film, it can be sprayed with water from above or let it run through a stream of steam. The film can be moistened in such a way that it reaches a moisture content between 3/4 and 90% by weight. Finally, it is also possible to stretch the film to make it thinner or to improve its structure. It is possible to pile up individual films or to wind several layers of a continuous film strip onto a carrier. If a drum dryer is used, the film that has been lifted off can be wound up on a rotating cylinder which is arranged parallel to the rollers. In this case, the film can be moistened while running between the drying roller and the cylinder or while it is being rolled up . If water is sprayed onto the film that is being rolled up, then preferably at least one flat nozzle is used so that the film is moistened homogeneously over its entire width. Water with a temperature between 5 and 90 ^° C. is preferably used for the moistening. Colorants, flavorings, flavor precursors, flavor enhancers and other common food additives can be added to the water in order to give the product certain nutritional, taste and preservation properties.

The layers of film placed on top of one another can be compressed by that one exerts pressure on the stack or that, in the case of rolling up, the surface of the Roll-up cylinder runs faster than the surface

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the drying roller. In the latter case, the film will also be stretched if sufficient tension is applied. Preferably piling or rolling is carried out in such a way that the total thickness of the superimposed Layers between approximately 0.5 and 10 cm reached. In the case of rolling up you can use the obtained mass cut along a surface line of the cylinder, remove from cylinder and lay out flat.

The compressed pile, that is, the moist flaky mass, can be cooked in several ways. Examples of this are cooking with steam in a container at atmospheric pressure, cooking in a water bath at temperatures between 65 and 100 ^° C., cooking in an autoclave at temperatures between 100 and 140 ^° C. or cooking in a microwave oven. Cooking times below 1 hour and temperatures above 60 ^° C. are preferred. When using one of the last three types of cooking, it is advisable to cook the mixture in a protective cover or in a protective container, for example in a sealed polyethylene or polycarbonate bag, because this keeps the moisture of the product at a level throughout the cooking process. which is close to the one present at the start of cooking. It is also possible to combine humidification and cooking, for example in the case where humidification is done with steam. This is especially true when a continuous film is moistened with steam prior to being rolled up on a cylinder.

With the method according to the invention it is thus possible to produce a product which, after cooking, has the shape of a moist mass with a leafy and vesicular structure. If from a starting material based on Soybeans is run out, then it is possible to make a product with a beautiful clear natural color.

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len, which is reminiscent of the color of a yellow-brown bread crumb. This product has neutral and appetizing taste and smell properties that are not at all of are accompanied by the bitter taste of beans that so often stands out in soybean-based products.

The product obtained by the process according to the invention can be consumed in various ways, namely fresh State or after a preservation treatment, such as drying, freezing or sterilization in one Can, for example with or without sauce or vegetables, for which it is particularly suitable. If it is desired To prepare the product fresh, you can, for example, use slices in the direction of the grain in one thickness Cut 0.5 to 1 cm thick from the mass and fry the slices on the pan. They can be cooked before roasting Salt as desired, soak in salted water or wrap in egg or breading. Leave the slices prepared in this way cut well with the table knife. The pieces are juicy and reminiscent depending on the moisture content of the mass and after the cuts have been prepared, for example, on an omelette, meat loaf or roasted veal.

The invention is illustrated in more detail by the following examples. The percentages are expressed in weight.

EXAMPLE 1

20 kg of peeled and coarsely chopped soybeans with a dry solids content (TF) of 92% are ground in the presence of 140 kg of water for 20 minutes using a POLYTRON colloid mill running at 2000 rpm. The suspension obtained is then made even finer in that it is passed twice in succession through a PITZMILL hammer mill running at 6000 rpm and with a grid of 0.6 mm and on the first pass

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now equipped with a grid of 0.3 on the second pass is. The pH of the suspension is then 6.5

A solid residue of the suspension (mainly cellulose fibers, polysaccharides and insoluble proteinaceous substances) is separated off by centrifugation in a WESTFALIA centrifuge. In this way 30 kg of a moist residue is obtained which is discarded. The soymilk is then kept at 14-O ⁰ G by injecting steam for 60 seconds and then cooled to room temperature. In this way 134- »4 kg milk with 7.2% TF are obtained.

The milk is acidified to pH 4.6 by adding 10% hydrochloric acid. The precipitate obtained is separated off by centrifugation in an AIiFA- LAVAL disk centrifuge. The liquid, which contains mainly soluble carbohydrates (sucrose, stachyose and raffinose), is discarded. The pH of the precipitate (38.5 kg) is adjusted to 6.6 by adding 10% strength sodium hydroxide solution. The suspension obtained is homogenized by passing it twice through a ΜΑΙίΤΟΓΓ-GAULIN homogenizer, the first time

a pressure of 250 and the second time a pressure of 50 kg / cm is applied. In this way, 40 kg of a suspension with 20.5 % TF are obtained, 55% by weight of which consists of proteins and 30% by weight of fats.

This suspension is used on an ESCHER-WTSS dryer two rollers with a length of 60 cm and a diameter of 35 cm dried. The speed of rotation of the rollers will be set to 11 rpm, the steam pressure in the rollers to 2.4 atmospheres and the distance between the two rollers to 0.75 rom. A liquid head 20 cm high is maintained. A dry film is obtained with a Width of about 60 cm.

The dry film is wrapped around a cylinder 1 m long and 20 cm in diameter, which is variable with a motor.

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Abler speed is driven. The turning speed of the cylinder is adjusted so that the film is always under tension.

At the moment of rolling it up on the cylinder, water is sprayed onto the 'BlIm with the help of two SPRAYIliG-SYSTEM flat nozzles, which are fed with a pressure of 1.5 atmospheres. The process is continued until the total thickness of the layers superimposed on the cylinder has reached 3 cm. The resulting! "Lasse has a moisture content of 61%. The mass is removed from the cylinder by cutting open along a cantline of the cylinder. The moist, flaky mass has the shape of a plate of about 60 × 60 × 3 cm. It is placed in a plastic bag welded in. Then it is cooked in a container under atmospheric pressure by steam. the temperature in the middle of the plate achieved in about 20 min 98 ⁰ O. laughing 30 min, the plate is removed from the container. the cooked mass has a flaky and loose Texture with a neutral taste.

EXAMPLES 2 TO 11

A colloidal suspension is produced in the manner described in Example 1, which therefore has 20.5 % TF, 55% by weight of proteins and 30% by weight of fats. This suspension is dried in the manner described in Example 1 on a two-roll drier. Then ten different plates with the dimensions of about 60 × 60 × 3 cm are made in a manner similar to Example 1, with one or two modifications being made with regard to the moistening or the cooking. With one exception, the products obtained have a good, clear meat color and a neutral taste, but differ in a more or less dense texture. The humidification and cooking conditions as well as the natural

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the texture of the masses obtained and in the following Table summarized;

at
game Humidification Damp
speed, % Cook middle Tempers
tur, ⁰ C duration
min texture 2 middle 20th Container
ter 100 30th leafy
u.locker 3 V / ater 40 I! 100 30th I. 1 Il 60 ! I 100 30th tight, com
pakt, et
what easy 4th I! 80 It 100 30th tight, com
pact, hard,
pronounced
chen brown
colour 5 II 60 automobile
klav 140 15th leafy,
relationship
moderately dense 6th ! I 60 water
bath 65 30th Ii 7th II 60 Il 95 30th Il 8th II 60 Micro
waves 5 leafy
and easy 9 Il 20th Container
ter 100 - 30 leafy,
relationship
moderately dense 10 steam 60 30th leafy,
tight 11 Il 60 Container
ter 100 30th V / ater

The following explanations are given for the table:

- In the "Wetting Agent" column, the term "water" means spraying the film at the "roll-up point." with water through two flat nozzles, while the term "steam" means that the film is removed from the

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Drying roller to the reeling cylinder via a stream of saturated Steam at atmospheric pressure has been passed.

- In the "Moisture" column is the total moisture content indicated on the plate before cooking.

- In the "Cooking agent" column, the term "container" means that steaming took place in a container while the term "microwaves" refers to cooking in a 5 kW microwave oven.

- In the "Texture" column, the arrow means that with an increase in the moisture content in steps of 20 % between 20 and 80%, the leafy and loose texture has changed into a dense, compact and only slightly loose texture.

- In Example 10, the treatment is carried out with steam in a manner that the mass has reached to the reeling cylinder 80 ⁰ C. An examination of the texture of the mass shows that the texture has changed in the course of cooking. The boiling therefore took place on the cylinder itself.

- In example 11 the mass has been cooked in a metal mold, while in examples 1 to 9 the cooking in carried out in a plastic bag.

EXAMPLE 12

kg of coarsely chopped soybeans are treated in the manner described in Example 1, but the solid The residue of the suspension was not removed after grinding in the presence of water. There are 83 kg of a suspension with 17.5% T.F. obtain. The drying of the suspension and the The film is rolled up in the manner described in Example 1. The film is being used while rolling up sprayed with water from two flat nozzles in such a way that the mass of the rolled-up film has a total moisture content

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has a content of 60%. The mass is then removed from the roll-up cylinder removed by cutting open along a surface line of the cylinder. Ss becomes a mass in the form of a plate of approximately 60 60 χ 3 cm received in a plastic bag is included. The plate is pouched for 30 minutes by steam at atmospheric pressure in a container cooked. A cooked mass with a nice clear color and with a neutral taste is obtained has a leafy, relatively dense texture. This mass is slightly fibrous and sandy when chewed.

EXAMPLE 13

20 kg of coarsely chopped soybeans are treated in the manner described in Example 1. However, no isoelectric precipitation is carried out in the heat treatment of the suspension, but the suspension is concentrated up to 20% TF directly in a vacuum with the aid of a heat exchanger which has surface scrapers. The suspension is homogenized and dried, and the film obtained is rolled up as described in Example 1. The film is wetted and the resulting plate is cooked as described in Example 12. A clear mass with a neutral taste and with a leafy, relatively dense texture is obtained.

EXAMPLE 14

20 kg of defatted soybean meal with 88 % TF (Soyafluff W 200 from CENTRAL SOYA) are suspended in 152 kg of water using a screw stirrer. ^{The suspension is kept at 140 °} C. for 50 seconds by injecting steam and cooled to room temperature. It is then acidified to pH 4.6 by adding 2.4 1 10% strength hydrochloric acid. The precipitate obtained is separated off by centrifugation in a WESTFALIA slide. The liquid will

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clarified by centrifugation in an ALFA-MVAL disc centrifuge. The two precipitates thus obtained are combined and neutralized to pH 6.6 by adding 1.8 1 10% strength sodium hydroxide solution. 65.7 kg of a precipitate with 14.2 % TF are obtained.

32.8 kg of the neutralized precipitate are mixed with 2.2 kg of soybean oil and homogenized in a KANTON-G-AULIIT homogenizer. In this way 35 kg of a fat / protein emulsion with 19.5 % TF is obtained, in which the fats constitute 31.4% of the total dry solids.

The suspension is dried and the film obtained is rolled up in the manner described in Example 1. The film is wetted and the resulting plate is cooked as described in Example 12. It will be a Obtained clear mass with a neutral taste, which has a relatively dense leafy texture. This hate turns out to be somewhat fibrous and sandy when chewed. If the fat content in the suspension is increased a bit, then one obtains a mass with a smoother appearance and a smoother texture.

EXAMPLE 15

The procedure is as in Example 14, except that 2.2 kg of hydrogenated Peanut fat is used instead of the 2.2 kg of soybean oil will. The product obtained has the same properties and characteristics as that of Example

EXAMPLE 16

The procedure is as in Example 14, except that 2.2 kg of pork fat can be used instead of 2.2 kg of soybean oil. The product obtained has the same properties and Characteristics like that of example 14,

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TO

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20 kg of horse beans (Vicia fsba) with 88 μB CO-IT-, of which 1.5 / ί 9uf! Fats are omitted, are roughly comminuted and then finely ground in the presence of water, as described in Example 1. 1 kg of soybean oil is added before the homogenization. 17.2 kg of an emulsion with 19.7 % T. R ¹ * are obtained. The suspension is dried and the film obtained is rolled up in the manner described in Example 1. The film is moistened and the plate obtained is boiled as described in Example 12. A mass with a greyish-brown color with a fruity and mild taste and a flaky and loose texture is obtained.

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Claims (9)

Process for the production of a food product3 based on vegetable proteins, in particular soybeans, characterized in that a layer of an aqueous colloidal suspension of vegetable proteins and fats is produced on a heated surface, the suspension layer on this surface
dries in such a way that a cohesive film is formed, the film is removed from the heated surface, the film is moistened, the moistened film is made into a stack of superimposed moistened film layers, the overlapping layers are compressed and the compressed stack is cooked. 2 »Method according to claim 1, characterized in that the" film is stretched. 3 »A method according to claim 1, characterized in that the film 'is humidified so as to achieve a moisture content between 10 and 90 wt. -70. 4. The method according to claim 1, characterized in that the ko.lloio.ale suspension has a dry solids content between 10 and 30 wt .-%. 5. The method according to claim 1, characterized in that the colloidal suspension, based on dry solids, 3 to 65% by weight of fats and 35 to 90% by weight of 6 proteins contains. 6. The method according to claim 1, characterized in that the colloidal suspension on a drum dryer dries, removes the film from the roller with the help of a knife held against the roller and the removed Rolls the film onto a rotating cylinder that is parallel to the roller. - 17 - 709821/0883 BATH ORIGINAL 7. The method according to claim 6, characterized in that tension is applied to the film removed from the roller as it is rolled up on the cylinder. c. Method according to claim 6, characterized in that the removed film by spraying with water or by irradiating with a steam jet in front of or moistened while rolling. 9. The method according to claim t, characterized in that the compressed stack is cooked dadiirch that it is kept at a temperature above 60 ⁰ C for a time of less than 1 st. - 18 - 709821/0883