DK152002B

DK152002B - PROCEDURE FOR PREPARING A COATING ANIMAL PROTEIN FOOD FOR ANIMALS

Info

Publication number: DK152002B
Application number: DK284274AA
Authority: DK
Inventors: Harry Russell Hibbert; John Edward Alexande Broadbent
Original assignee: Mars Ltd
Priority date: 1973-05-24
Filing date: 1974-05-24
Publication date: 1988-01-25
Also published as: DK284274A; SE7406885L; NL180167C; SE441412B; NL180167B; AT340751B; JPS5743215B2; DE2424637A1; NO139845B; NL7406985A; IT1017610B; JPS5040767A; BE815347A; NO139845C; GB1467259A; FR2230299A1; IE39433B1; NO741783L; CH583528A5; DK152002C

Description

DK 152002 BDK 152002 B

Den foreliggende opfindelse angår fremstillingen af et kunstigt kødlignende proteinprodukt og specielt fremstillingen ud fra et spundet protein af et produkt, som har et tilsvarende udseende og en tilsvarende fibrøs struktur som muskelkød. Selv om det ikke er 5 nødvendigt, foretrækkes det, at produktets lugt og farve også så vidt muligt ligner køds, således at produktet virker tiltalende på pattedyr, og således f.eks. i høj grad accepteres af kæledyr.The present invention relates to the preparation of an artificial meat-like protein product and, in particular, to the preparation from a spun protein of a product having a similar appearance and fibrous structure as muscle meat. Although not necessary, it is preferred that the odor and color of the product are also as far as possible similar to meat, so that the product acts pleasantly on mammals, and thus e.g. widely accepted by pets.

F.eks. fra beskrivelsen til U.S.A. patent nr. 2.682.466 er det alleEg. from the description to U.S.A. Patent No. 2,682,466 is all

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rede kendt, at et køderstatningsprodukt, som i nogen grad har tilberedt naturligt køds fasthed og egenskaber med hensyn til, hvorledes det føles at bide deri, kan opnås ved at imprægnere et tov af neutraliserede spundne proteinfibre med et varmekoagulerbart 5 bindemiddel efterfulgt af varmebehandling.It is well known that a meat substitute product which has to some extent prepared the firmness and properties of natural meat in terms of how it feels to bite therein can be obtained by impregnating a rope of neutralized spun protein fibers with a heat coagulable binder followed by heat treatment.

Fra den samme amerikanske patentbeskrivelse er det yderligere for eksempel kendt at lade tykke bundter af imprægnerede fibre passere gennem et smeltet fedtbad umiddelbart før sammenføjning til slut-10 produktet for at opnå en forbedring af køderstatningsproduktets lugt og struktur. Denne virkning resulterer i optagelsen af en betydelig mængde fedtstof og specielt, hvor fiberbundtdiamererein er af størrelsesordenen 1-2 mm, nærmer den optagne vægtmængde fedt sig vægten af fiberbundterne selv med det resultat, at der opnås et 15 utiltalende plasticagtigt fedtsmagende produkt ved bagning. Når produktet anbringes i dåser og steriliseres, udskilles dette høje fedtindhold fra kødstykkerne, og der dannes et uacceptabelt tykt fedtlag øverst i dåsen.From the same US patent specification, it is further known, for example, to pass thick bundles of impregnated fibers through a molten grease bath immediately prior to joining the final product to improve the odor and structure of the meat substitute product. This effect results in the absorption of a significant amount of fat and, in particular, where the fiber bottom diameters are of the order of 1-2 mm, the absorbed weight amount of fat approaches the weight of the fiber bundles even with the result that an unattractive plastic-like fat-tasting product is obtained by baking. When the product is placed in cans and sterilized, this high fat content is excreted from the pieces of meat and an unacceptably thick fat layer is formed at the top of the can.

20 i beskrivelsen til britisk patent nr. 1.304.804 beskrives produkter, som i højere grad ligner tilberedt naturligt kød med hensyn til struktur og opbygning, og som fremstilles ved at varmehærde overfladen på bundter af imprægnerede orienterede proteinfibre og derpå samtidigt at udsætte en række af sådanne bundter for varme og kompres-25 sion. En sådan fremgangsmåde har den ulempe, at der kræves en særskilt hærdningsbehandling af de enkelte fiberbundter, før bundterne til slut kombineres til det kødlignende produkt, ligesom der kræves et specielt udstyr til den samtidige opvarmning og sammenpresning af bundterne.20 of the British Patent Specification No. 1,304,804 discloses products which are more closely resembled prepared natural meat in structure and structure and which are produced by heat curing the surface of bundles of impregnated oriented protein fibers and then simultaneously exposing a number of such bundles for heat and compression. Such a method has the disadvantage that a separate curing treatment of the individual fiber bundles is required before the bundles are finally combined into the meat-like product, as well as a special equipment for the simultaneous heating and compression of the bundles.

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Den foreliggende opfindelse tilvejebringer en fremgangsmåde til frem-. stilling af et kødlignende proteinprodukt, ved hvilken bundter af proteinfibre, inden de indtages, bindes og hærdes sammen til en sammenhængende masse, hvilken fremgangsmåde er ejendommelig ved, at 35 fibrene i bundtet manipuleres mekanisk for at få den til at blive sammenslynget eller sammenflettet til en bundtstruktur, som forbliver registrerbar i det færdige produkt. Det således fremstillede kødlignende produkt har vist sig at bevare et udseende, som i høj grad ligner udseendet af bundtstrukturen i tætåret muskelkød. Fremgangs-40 måden har den fordel, at den unødvendiggør en hærdningsbehandling afThe present invention provides a method for producing positioning a meat-like protein product in which bundles of protein fibers, before being ingested, are bonded and cured to a coherent mass, which is characterized by mechanically manipulating the fibers in the bundle to cause it to be coiled or interlaced into a bundle structure, which remains recordable in the finished product. The meat-like product thus produced has been found to retain an appearance which is very similar to the appearance of the bundle structure in closely-knit muscle meat. The process 40 has the advantage of unnecessary curing of

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de enkelte imprægnerede bundter og dog i det færdige produkt bevare et godt bundtudseende.the individual impregnated bundles and yet in the finished product maintain a good bundle appearance.

Ved en udførelsesform for opfindelsen tilvejebringes således et 5 kødlignende proteinprodukt, som omfatter en række bundter af fortærbare proteinholdige fibre, sammenbundet ved hjælp af et fortærbart bindemiddel, idet fibrene i de enkelte bundter sammenslynges eller sammenflettes således, at de enkelte bundters særskilte struls tur kan registreres i produktet.Thus, in one embodiment of the invention, there is provided a meat-like protein product comprising a plurality of bundles of consumable protein-containing fibers, bonded by a consumable binder, the fibers of each bundle being fused or interlaced so that the separate bundles of each bundle can be recorded in the product.

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Ifølge en typisk metode tages bundter af spundne proteinfibre med den krævede tykkelse, hvorefter de omrøres eller bevæges mekanisk på en sådan måde, at en del af fibrene bliver flettet sammen og derved bevirker, at fiberbundtet knyttes tæt sammen og bliver mod-15 standsdygtig overfor separering af de enkelte fibre, men stadig bevarer størstedelen af fibrene i alt væsentligt orienterede på sædvanlig parallel måde. Den mekaniske proces kan også i virkeligheden brække en lille del af fibrene, hvorefter de således dannede løse ender kan stikke ud fra bundtet og hjælpe med til at danne 20 sammenføjninger mellem imprægnerede bundter under sluttrinnet, når en række af bundterne opvarmes sammen for at danne et kødlignende produkt.In a typical method, bundles of spun protein fibers of the required thickness are taken and then mechanically agitated or moved in such a way that a portion of the fibers are interlaced, thereby causing the fiber bundle to be tightly knit together and resistant to separation. of the individual fibers, but still retain the majority of the fibers substantially oriented in the usual parallel manner. The mechanical process can also in fact break a small portion of the fibers, after which the loose ends thus formed can protrude from the bundle and help to form 20 joints between impregnated bundles during the final step as a number of the bundles are heated together to form a bundle. meat-like product.

Sammenfletningsprocessen kan gennemføres på adskillige måder. Fiber 25 bundterne kan blive mekanisk omrørt eller bevæget ved hjælp af turbulens frembragt i en fluidumstrøm, f.eks. en luft- eller vandstrål Bundterne kan blive gnedet med en rullevirkning mellem to tætståend overflader. Bundtets fibre kan være snoede eller spundet sammen som i et tekstilgarn eller de kan være flettede eller snoede. Bundtet 30 kan også fremstilles af fibre, som er blevet kreppet ved hjælp af egnede metoder.The merge process can be accomplished in several ways. The fiber bundles may be mechanically agitated or moved by turbulence produced in a fluid stream, e.g. An air or water jet The bundles can be rubbed with a rolling action between two dense surfaces. The bundle fibers may be twisted or spun together as in a textile yarn or they may be braided or twisted. The bundle 30 may also be made from fibers which have been creped by suitable methods.

De proteinholdige fibre, der kan fortæres, kan være af enhver type som ved mekanisk manipulation kan knyttes tæt sammen til bundter.The protein-containing fibers that can be consumed can be of any type which, by mechanical manipulation, can be tied tightly to bundles.

35 De vil imidlertid sædvanligvis have form af kontinuerlige filamente og kan være spundne regenererede proteinfibre, f.eks. af soyaprotei Fibrene kan indeholde yderligt materiale, såsom farvestoffer, aroma stoffer eller strukturmodificerende stoffer.However, they will usually take the form of continuous filaments and may be spun regenerated protein fibers, e.g. of soy protein The fibers may contain additional material, such as dyes, aromas or structural modifiers.

40 Bindemidlet kan være ethvert materiale, som kan fortæres af pattedyThe binder may be any material which may be consumed by pattedy

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4 og som kan overføres til fibrene og efter samling af de sammenflettede bundter bringes til at hærde for at sammenbinde bundterne til en sammenhængende masse. Selv om et sammenhængende produkt kan fremstilles under anvendelse af et polysaccharid- eller korn-binde= 5 middel, har bindemidlets egenskaber en vigtig virkning på produktets egenskaber og en foretrukket kødlignende tykkelig struktur opnås bedst ved anvendelsen af et varmekoagulerbart proteinbindemiddel.4 and which can be transferred to the fibers and after assembly of the interlaced bundles are caused to harden to bond the bundles to a coherent mass. Although a coherent product can be prepared using a polysaccharide or grain binder = 5 agent, the properties of the binder have an important effect on the properties of the product and a preferred meat-like thick structure is best achieved by the use of a heat coagulable protein binder.

I den omfattende litteratur vedrørende fremstillingen af kødlignende produkter ved sammenbinding af proteinfibre er der blevet angivet 10 talrige egnede bindemidler, men de foreliggende foretrukne bindemidler er koagulerbare proteiner, såsom gluten eller ægalbumin.In the extensive literature on the preparation of meat-like products by binding protein fibers, 10 numerous suitable binders have been disclosed, but the present preferred binders are coagulable proteins such as gluten or egg albumin.

Bindemidlet kan være indeholdt i et flydende produkt eller emulsion, hvormed fibrene eller fiberbundterne imprægneres. Emulsionen, som 15 sædvanligvis vil være vandig, kan også indeholde ernæringsadditiver, såsom vitamin- eller mineralkilder, fedtstoffer eller olier, farvestoffer og aromastoffer, blandt hvilke kan indgå findelte kødprodukter, som giver en kødagtig aroma.The binder may be contained in a liquid product or emulsion which impregnates the fibers or fiber bundles. The emulsion, which will usually be aqueous, may also contain nutritional additives such as vitamin or mineral sources, fats or oils, dyes and flavorings, which may include finely divided meat products which give a meaty aroma.

20 Forholdet mellem proteinfibre og bindemiddel i slutproduktet og forholdet mellem fibre og bindemiddelemulsionen, som anvendes ved fremstillingen af produktet er ikke kritisk og afhænger af bindemidlets art og af de fysiske egenskaber, som kræves af produktet. Hvor bindemidlet er et varmekoagulerbart protein, såsom gluten eller ægalbumin, 25 imprægneres fibrene fortrinsvis med bindemiddelemulsionen med en længde varierende fra 15 til 300% emulsion beregnet på fibervægten, idet bindemiddelkoncentrationen i emulsionen er 10-50 vægt%.The ratio of protein fibers to binder in the final product and the ratio of fibers to the binder emulsion used in the preparation of the product is not critical and depends on the nature of the binder and the physical properties required by the product. Where the binder is a heat coagulable protein such as gluten or egg albumin, the fibers are preferably impregnated with the binder emulsion having a length varying from 15 to 300% emulsion based on the fiber weight, the binder concentration in the emulsion being 10-50 wt%.

Fibrene kan blive imprægnerede med en emulsion, som indeholder et 30 koagulerbart bindemiddel, før eller under den mekaniske omrøring eller efter som i de følgende eksempler.The fibers may be impregnated with an emulsion containing a coagulable binder before or during the mechanical stirring or after as in the following examples.

Eksempel 1.Example 1.

35 Et kontinuerligt bundt af spundne proteinfibre, hvor hvert bundt består af 100 til 1000 fibre, ledes med minimal stramning gennem en luftstrøm i en sådan retning, at man forstyrrer fibrenes indbyrdes nærhed, og fibrene bevæges på en sådan måde, at de bliver sammenslyngede eller sammenflettede med hinanden. Fibrene trækkes igen til et tæt 40 bundt og bevarer deres særskilte bundtstruktur under den efterfølgendeA continuous bundle of spun protein fibers, each bundle consisting of 100 to 1000 fibers, is conducted with minimal tension through an air flow in such a way as to disturb the proximity of the fibers, and the fibers are moved in such a way that they become interlaced or intertwined with each other. The fibers are again drawn to a dense 40 bundle and retain their separate bundle structure below

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5 behandling. Fiberbundterne imprægneres derpå med en emulsion, som indeholder et varmekoagulerbart bindemiddel, f.eks. ægalbumin eller gluten og eventuelt et aromamiddel.5 treatment. The fiber bundles are then impregnated with an emulsion containing a heat coagulable binder, e.g. egg albumin or gluten and optionally a flavoring agent.

Det følgende er et eksempel på en hensigtsmæssig sammensætning af 5 bindemiddelemulsionen og som kan tilføres til fibrene i mængder på mellem 15 og 300 vægt%.The following is an example of a suitable composition of the binder emulsion and which can be applied to the fibers in amounts of between 15 and 300% by weight.

Bestanddel Procent Tørret vital hvedegluten 18,0 10 Hakket lever 18,0 Gærhydrolysat 3,0Ingredient Percent Dried vital wheat gluten 18.0 10 Chopped liver 18.0 Yeast hydrolyzate 3.0

Salt 0,5Salt 0.5

Mononatriumglutamat 0,3Monosodium glutamate 0.3

Aromastof 7,0 15 Homogeniseret total blod (med 5% af en 2% natriumnitritopløsning) 14,0Flavor 7.0 Homogenized total blood (with 5% of a 2% sodium nitrite solution) 14.0

Arachisolie 10,0Arachis oil 10.0

Vand 29,2 20 De imprægnerede bundter lægges derpå på sædvanlig parallel manér i en bakke. Der er ikke nogen grund til at opvarme bundterne eller gennemføre nogen anden overfladebehandling deraf, før de anbringes i bakken. Bundterne i bakken udsættes for et let tryk for at opnå en kompakt ensartet struktur og for at fremme efterfølgende sammen-25 hængning af massen. Produktet bages derpå (under vedvarende tryk) i en ovn ved 380°F i 25 minutter.Water 29.2 20 The impregnated bundles are then laid in a conventional manner in a tray. There is no reason to heat the bundles or perform any other surface treatment thereof before placing them in the tray. The bundles in the tray are subjected to light pressure to obtain a compact uniform structure and to promote subsequent cohesion of the pulp. The product is then baked (under sustained pressure) in an oven at 380 ° F for 25 minutes.

Eksempel 2.Example 2.

30 Et kontinuerligt bundt af proteinfibre ledes gennem et vandbad, som omfatter et område med nogen turbulens forårsaget af en vandstrøm anbragt således, at den rammer fiberbundtet, medens dette passerer. Dette bevirker, at den nøje kontakt mellem fibrene indbyrdes forstyrres, således at de bevæges på en sådan måde, at de bliver sammen-35 slynget eller sammenflettet indbyrdes. Fibrene trækkes igen til ét enkelt bundt og bevarer den særskilte bundtstruktur ved den efterfølgende behandling. Denne efterfølgende behandling er derpå som beskrevet i eksempel 1. I dette eksempel er det muligt, at den væskestrøm, som forårsager den mekaniske bevægelse, er den koagulerbareA continuous bundle of protein fibers is passed through a water bath which comprises an area of some turbulence caused by a stream of water arranged to hit the bundle of fibers as it passes. This causes the close contact between the fibers to be disturbed so that they are moved in such a way that they are interlaced or interlaced. The fibers are again drawn into a single bundle and retain the separate bundle structure for subsequent treatment. This subsequent treatment is then as described in Example 1. In this example, it is possible that the fluid flow causing the mechanical movement is coagulable.

Claims

6 GB 152002 B emulsion or other component (different from water) which is a component of the finished product. Example 3 · 5 A continuous bundle of protein fibers is passed through a set of crepe rolls to cause interconnection of the individual fibers and then treated with emulsion and combined as described in Example 1. Example 4. A continuous bundle of protein fibers is passed through a set of smooth or slightly rough shrinkage or crepe rollers, both of which rotate and move transversely with a smooth reciprocating action 15 along the axis of rotation of the rollers. The rollers thus pull the fiber through the rollers by rotating on their axes and causing a mutual interlocking of the fibers by their side-to-side movement. When the bundle emerges from the rollers, the fibers therein are sufficiently bonded to withstand further processing and retain the distinct bottom structure. In all these examples, the method may also be used for shorter length fiber bundles instead of a continuous bundle. It is obvious that numerous changes can be made to the mechanical manipulation method described in these examples. Those skilled in the art will additionally know that the composition of the binder and the heat treating conditions can be varied to achieve predetermined results. For example, if egg albumin. When used as the effective binding agent, the resulting product will have a lower elasticity than that obtained with gluten. Patent claim 35 ------------------- DK 152002 E

A process for preparing a meat-like protein nutrient for animals in which bundles of edible protein fibers are impregnated with a coagulable binder and bonded together to form a coherent mass such that the bottom structure remains noticeable in the finished product, characterized in that the fibers the bundles are mechanically processed optionally after the binder is added and thereby twisted or filtered together to form bundles which are themselves coherent.

Method according to claim 1, characterized in that groups of the fibers are subjected to the effect of turbulence in a flow of fluid such as e.g. an air or water jet.

Method according to claim 1, characterized in that groups of the fibers are passed through a known crimping apparatus.

Method according to claim 1, characterized in that groups of the fibers are passed between rotating, parallel rollers having a reciprocating movement relative to each other in the direction of the rolling axes.