DE3610402C2 - - Google Patents

Description

The invention relates to a process for the preparation of textured foods and in particular a method for the production of food m meat-like Texture or structure of soybeans.

In conventional processes for the production of meat-like, Textured foods from soybeans become extruders used to crushed, flesh-like, granulated or to obtain fibrous, fragmentary foods, that convey the eating sensation of real meat. According to Another conventional method is soybean protein dissolved in an alkaline solution and then by means of a Extruders spun into fibers, making a product of fibrous texture with a similarity to muscle fibers. However, the result obtained according to this method Product not satisfactory and must to production a consistency that is essential to the eating sensation of real meat is required to be subjected to further processing. The products obtained according to these conventional methods can convey the eating sensation of real meat when in granulated or fragmentary form, however This feeling is not conveyed when the product is in shape of relatively large lumps. This is due to, that single-screw extruders are used and the Water content of the materials must be relatively low. In the last Time were increased investigations with twin-screw extruders carried out. Such extruders have been used in the food industry for the production of raw materials from used relatively high water content. There have already been certain Process for the preparation of textured proteins, such as defatted soybean meal with a relatively high water content, proposed using such twin-screw extruder.  However, in these methods, the degree of texturing is the proteins so low that the texturing (Structure) of these products is far from sufficient to the to produce desired meat-like consistency.

In the publication "proteinaceous soy products in the human nutrition "- Soybean Council of America, Hamburg et al., Are compositions of soybean meal and Soy sauce described. The US-Patent US-A 4 04 415 describes a method for producing a meat-like product by extruding degreased Soya meal with a fat content of less than 3% and one Water content of 15 to 35% described. Schneeweiss et al. describe in "Lebensmittelindustrie", volume 30 (1983), P. 391 ff., Process for the processing of soy protein under Use of twin screw extruders.

The object of the invention is a process for the preparation a heterogeneous textured meaty food product from soybeans, especially from soybean meal and / or okara (by-product of the production of soybean curd cheese) or soymilk), using a twin screw extruder provide.

In the context of investigations according to the invention, it was found that when using an extruder with a mouthpiece and a meat-like textured chill mold Foods can be obtained when the protein and Fat content of soybean material to specific areas is set.

The invention thus relates to a process for the preparation of textured foods characterized by is that you can use soybean meal and / or okara with one Content of 8 to 38 wt.% And preferably 16 to 30 wt.% Protein and at most 7% by weight and preferably at most 4 % By weight of fat using a twin-screw extruder with a cylinder temperature of 175 to 205 ° C, having a mouthpiece and with a cooling mold is provided, wherein the water content of the material to be extruded from 50 to 60%.

According to the invention, a texturing text was first used from soybean meal (12.5% water, 35.3% protein and 19.0% fat) and using a twin screw extruder with a mouthpiece and a cooling mold at one Cylinder temperature of 170 ° C performed. It turned out Find out that it is difficult to get the required texture to reach. Because the fat content in soybean meal is considered too high was considered, the investigations were using  continued from degreased raw materials. In particular were soybean meal and okara (80.3% water, 6.5% protein and 4.0% fat) and degreased to give defatted, dried okara (11.1% water, 36.1% protein and 1.8% fat) and defatted soybean meal (12.9% water, 46.3% protein and 2.1% fat). These raw materials were mixed after addition of different amounts of water. This gave 5 raw material samples with water content in the range from 45 to 70%, as indicated in Table I. Subsequently was with these samples using the same device, as used in the first soybean meal was, at different cylinder temperatures, d. H. from 150 to 210 ° C, performed a texturing test.

It was found that the defatted soybean meal with a content of 46.3% protein among all of the aforementioned Conditions in a lump without linear fibers or fibrous Texture was transformed.

From the results of Table I it can be seen that according to the invention a heterogeneous, flesh-like extruded Product with a water content of 55% at one cylinder temperature of 180 ° C and a water content of 50 to 60% at a cylinder temperature of 190 to 200 ° C is obtained.

Subsequently, another check was made in the case of the cylinder temperature of 180 ° C and the water content of 55%, in which excellent results were obtained in the above-described test. The defatted okara was mixed with various amounts of soybean oil as described in Table II and mixed evenly. Texturing tests were performed on the obtained raw material samples in the manner described above. It has been found that a heterogeneous meat-like consistency can be achieved when the fat content is not more than 6% and preferably not more than 4%.

Table II Fat content (%) Fiber condition of the extruded product 0.5 heterogeneous flesh-like lumps 1.0 heterogeneous flesh-like lumps 2.0 heterogeneous flesh-like lumps 4.0 heterogeneous flesh-like lumps 6.0 heterogeneous flesh-like lumps 7.0 low orientation 8.0 friable lumps without orientation

Subsequently, vegetable fibrous materials were used dried Okara containing 55% water and 1.2% Fat mixed in different proportions. One received Raw material samples having the different ones given in Table III Protein portions. These samples were taken at a Cylinder temperature of 190 ° C the above test subjected. The test results are in Table III compiled.

Table III Protein content (%) Fiber condition of the extruded product 7 no fibrous appearance 10 heterogeneous flesh-like lumps 16 heterogeneous flesh-like lumps 21 heterogeneous flesh-like lumps 24 heterogeneous flesh-like lumps 30 heterogeneous flesh-like lumps 34 heterogeneous flesh-like lumps 38 slightly linear fibers 39 linear fibers

Table III shows that at a protein content of 10 to 34% and especially from 16 to 30% extruded Products with a characteristic meaty texture can be obtained.

Finally, a test was made in terms of protein content carried out. Vegetable fibrous material became defatted Soybean powder is added in such quantities that a protein content of 25%. This powder became one Heat treatment for the production of raw material samples with different NSI = nitrogen solubility index) subjected. The water content of these samples was 60 % set. This test revealed that at an NSI value of at most 64 the desired physical properties could be achieved.

Thus, according to the invention, a method is provided which a soybean material with a special protein content from 8 to 38% by weight and preferably 16 to 30% by weight and a special fat content of at most 7% by weight, and preferably at most 4% by weight using a twin screw extruder with a mouthpiece and a cooling mold at a cylinder temperature of 175 to 205 ° C and preferably 180 to 200 ° C is processed, whereby one appropriately textured meat-like product. According to the invention is thus the production of a food preparation possible, the textured vegetable protein contains a characteristic tenacity and a characteristic Aroma has. This procedure runs in one single stage using said twin screw extruder where, as already mentioned, the protein and Fat content of the material is defined accordingly.

The examples illustrate the invention.  

Example 1

An extrusion test is carried out using a twin-screw extruder, which has a mouthpiece and with a Cooling mold is provided performed. As raw material is defatted and dried Okara (10.9% water, 48.1% protein and 12.2% fat) and from one Feeder fed into the extruder. What the water content is concerned, water is supplied by means of a peristaltic pump before heating the dried material in the cylinder, so that the water content finally reaches 55% and the protein and fat content of the material is respectively 24.3% and 1.1%. The Cylinder temperature is set to 180 ° C and the screw speed set to 60 rpm. The temperature of the water for cooling the mold is 2 to 6 ° C. The under extruded product obtained under these conditions has heterogeneous Features that are very similar to those of real meat are similar.

example 2

An extrusion test is made using the same material and the same device as in Example 1, with the modification that the water content is 60%, the Cylinder temperature to 200 ° C and the screw speed set to 120 rpm. The product obtained has physical properties similar to those of real ones Meat correspond.

Claims (2)

1. A process for the preparation of textured foods, characterized in that soybean meal and / or okara (by-product in the production of soybean curd or soy milk) containing 8 to 38 wt .-% protein and at most 7 wt .-% fat under Using a twin-screw extruder with a cylinder temperature of 175 to 205 ° C and processed with a mouthpiece and a cooling mold, wherein the water content of the material to be extruded is 50 to 60%. 2. The method according to claim 1, characterized in that the protein content 16 to 30 wt .-% and the fat content not more than 4 wt .-% amount.