DE972090C - Process for the production of good foaming protein preparations for food purposes - Google Patents

Description

(WiGBl. P. 175)

ISSUED MAY 21, 1959

P 28550 IVa j 531 D

for food use

For many years, attempts have been made to produce a foodstuff and luxury foodstuffs To find a protein preparation equivalent to egg white. These protein supplements need to be used as such to be able to be beaten into a stable, sufficiently rigid foam. Protein supplements, which can be whipped into foam, are also used to prepare dough, which is used for production used in fluffy pastries and frozen foods.

There are already various methods of producing foaming proteins from natural ones Proteins, particularly from milk protein, have been proposed. So it is B. known, milk protein to add so much acid that the pn value of a Solution of the desired concentration is above 5.

It has also been proposed, foaming protein preparations by concentrating one in a vacuum Prepare a mixture of whey and skimmed milk, the acidic liquid by adding Lime is neutralized or made temporarily weakly alkaline.

It is also known to be foamy protein that is used as an additive to food can be produced by hydrolyzing proteins with alkalis, acids or enzymes. Man has also proposed to produce foam-forming substances for fire extinguishing agents by using certain egg

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white substances are boiled with lime or heated to a temperature close to the boiling point. at This way of working results in products which, because of their bad taste, are used for food purposes are completely useless.

The invention now relates to a process for the production of well-foaming protein preparations for food purposes by hydrolytic degradation of vegetable or animal proteins, to such. B. Casein, using calcium hydroxide at normal pressure. This process is characterized in that the protein ^{substances are hydrolyzed for at least 24 hours at a temperature not significantly exceeding 40 °} C., preferably at 20 to 40 ^° C., and at pn values above 10 to such an extent that the product obtained is 5 to 40%, preferably 20 to 25% peptides, calculated on the protein content of the starting material.

It has been found that as the

ao hydrolysis within the specified limits the natural protein becoming more and more intended Purposes is suitable and its property to form a voluminous, rigid foam is improved will. For certain purposes, e.g. B. for whipping a foam that is to be baked is the simultaneous presence of non-hydrolyzed protein is desirable.

In the known processes given above, that which serves as a neutralizing agent comes into play Calcium hydroxide applied under such conditions that substantial hydrolysis of the protein cannot take place.

It has been found that in this way it is possible to use particularly suitable, to produce foam-forming protein preparations. They form a very voluminous, stiff foam that retains its rigidity sufficiently even after the addition of sugar, and even in cases where it is out of ordinary Egg white whipped foam does not satisfy, can be used. The one from these products Foam whipped with the addition of sugar or syrup is particularly suitable for cakes or decorations. It can be baked and retains the sharp edges and edges formed when it was squirted out the volume. It is also suitable for making nougat, cakes and biscuits.

The hydrolysis is preferably carried out at room temperature. To achieve the desired Degree of hydrolysis, the treatment usually has to be for a longer period of time, e.g. B. 5 days or more, continued will.

A suitable method for hydrolyzing the protein to the desired degree is that of the So much calcium hydroxide is added to protein solution or suspension so that the pH is 11 to 12. The liquid is left to stand for some time, with hydrolysis of the protein and the PH value gets lower. When the pn value has dropped to around 9.5 to 10.5, the hydrolysis is ready advanced so that a protein with good foaming properties has arisen. If the hydrolysis is carried out, if necessary after the pn value has been increased again by an additional amount of lime, continue like this the foaming ability will be even better. But if the protein is broken down too far, then it works Foaming ability and can even disappear almost completely later. At times it can be beneficial be to carry out the hydrolysis in stages, e.g. B. to start with a ρπ value of 11, the Let the pH drop to 10 and then through Increase the addition of lime back to 11.

As a starting material for the method according to the invention, in particular milk proteins, e.g. B. Casein, but other proteins, such as blood albumin, yeast, and vegetable proteins, can also be used. to be used. One can start from pure proteins as well as from materials that contain large amounts of protein, such as B. Skimmed milk powder. If necessary, the fatty substances can be used beforehand removed from the raw material. The hydrolysis is beneficial in solutions containing 100 g of protein per liter included, carried out.

If necessary, the protein to be hydrolyzed with calcium hydroxide can be prehydrolysed Subject to acids, enzymes or any alkaline substance other than calcium hydroxide. So z. B. that Protein is first broken down enzymatically and then hydrolyzed with lime.

The solutions prepared according to the invention can be used as such, if necessary according to go Neutralizing the calcium hydroxide, or they can e.g. B. be dried by spraying.

The dry protein preparations can, if desired, directly with other ingredients are mixed, which are desired for the food and luxury items produced therefrom, such as z. B. flour, starch, sugar, vegetable gum, baking powder and the like.

The products produced according to the invention can be used in bakeries and confectioneries in all cases where too Foam-like masses are required, can be used, e.g. B. for decoration, for the production of light pastries, whipped cream substitutes, frozen foods, etc. The solutions obtained during the hydrolysis can used as such or after dilution with water. If necessary, the stability and the Rigidity of the foam due to the addition of substances, e.g. B. Starch derivatives, which increase the viscosity, improved will. Also with surfactants, e.g. B. wetting agents, an improvement can be achieved.

example

50 kg of casein are mixed with 400 liters of water and stirred with 10 kg of calcium hydroxide, the pH value increasing to about 12. The liquid is then left to stand for days at 40 ^° C. and then dried by spraying.

Claims (5)

Patent claims: ι. Process for the production of good foaming Protein preparations for food purposes through the hydrolytic breakdown of munch protein, in particular Casein, blood albumin, yeast and vegetable proteins, using calcium hydroxide in normal Pressure and at pH values above 10, thereby in that the proteins do not significantly border for at least 24 hours at a 40 ⁰ C temperature, preferably, as far hydrolyzed at 20 to 40 ⁰ C, that the product obtained from 5 to 40%, preferably 20 to 25 ° / ₀ Peptides calculated on the protein content of the starting material. 2. The method according to claim 1, characterized in that that so much calcium hydroxide is added that the pn value is about 12, and the hydrolysis is interrupted when the ρπ value has dropped to about 10. 3. The method according to claim 2, characterized in that the hydrolysis in two or more Stages is carried out. 4. The method according to claims 1 to 3, characterized in that the protein before Hydrolysis with calcium hydroxide of a pre-hydrolysis with acid, enzymes or another Is subjected to alkali as calcium hydroxide. 5. The method according to claims 1 to 4, characterized characterized in that the protein solution is dried up after hydrolysis. Considered publications:
German Patent No. 717 511;
U.S. Patent No. 1,754,825;
British Patent No. 517767;
Industrial & Engineering Chemistry, 1930, pp. 1124-1126. Legacy Patents Considered:
German Patent No. 944 043. © 909 515/45 5.59