EP3389387A1

EP3389387A1 - Textured milk proteins

Info

Publication number: EP3389387A1
Application number: EP16816663.5A
Authority: EP
Inventors: Veronika Dieker; Anne Buchholz; Ralf Zink; Achim Knoch; Christoph Pernutz
Original assignee: DMK Deutsches Milchkontor GmbH
Current assignee: DMK Deutsches Milchkontor GmbH
Priority date: 2015-12-18
Filing date: 2016-12-16
Publication date: 2018-10-24
Also published as: US20180368442A1; CN108471763A; US20180168189A1; US10813373B2; CN115399400A; US10638776B2; EP3180987A1; DK3180988T3; EP3180988B1; EP3180988A1; CN108471763B; WO2017103213A1; CN108200996A

Abstract

The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200 °C and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

Description

TEXTURED MILK PROTEINS

FIELD OF THE INVENTION

[0001] The invention is in the food sector and relates to new milk-based protein products which are distinguished by special textures.

STATE OF THE ART

As a result of a 2012 study by the WTO, world food demand will at least double in the next 25 years. This challenge can only be met by sustainable agriculture and the development of new food sources. A great potential for the production of vital building blocks of nutrition is the milk, which is characterized in particular by a high protein content. For example, dairy and whey protein concentrates already play an important role in infant nutrition and are distinguished from vegetable proteins in that they contain all the essential amino acids in sufficient quantities for the nutrition.

Sufficient supply of proteins is essential for human nutrition. The German Society for Nutrition (DGE) recommends a daily protein intake of 0.8 g per kg body weight for adults. For children, adolescents and especially for infants, the need is still significantly higher. Older men often have inadequate protein supply. Too low a protein intake can lead to the degradation of the body's own protein with the result that all functions regulated by proteins in the body are disturbed.

Against the background of increasing alternative diets (eg vegan or vegetarian diet), in which not always sufficient protein supply - both in terms of intake and in terms of quality (ie intake of essential amino acids) - ensured, win alternative Forms of protein intake in importance.

So far, in particular those foods are available on the market, which have a high protein content per se and in which only the protein source is replaced. As a rule, meat proteins are replaced by other proteins, usually vegetable proteins. Typical meat substitutes based on vegetable proteins or chicken egg protein (eg vegetarian schnitzel) are currently in high demand. The sensory profile of these products is completely mimicked to the meat original. Also, the enrichment of various food preparations with proteins to achieve a health benefit is currently being accelerated, whereas previously this was intended exclusively for food of specific target groups (such as athletes).

[0007] If the protein content is sufficient, foods may be labeled with the term "protein source" or "high protein content". According to currently applicable food law (Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December on nutrition and health claims made on foods - the so-called "Health Claims Regulation"), an assertion of protein contents such as follows:

· A food may be called a "protein source" if the protein content accounts for at least 12% of the total calorific value of the food.

• A food may be labeled with a "high protein content" if the protein content accounts for at least 20% of the total calorific value of the food.

Various products are already known from the prior art, which is trying to mimic a meat-like texture using whey proteins.

EP 1059040 Bl (BONGRAIN) describes a textured product which is obtained in the extrusion of milk or cheese. Specifically, it is described how a raw material mixture containing whey proteins and water is fed into an extruder and then heated zone by zone initially up to 130 ° C and then up to 200 ° C, wherein the pressure increases from 0 to a maximum of 50 bar. Subsequently, the extrudate is shaped and cooled. It is u.a. also called a blend containing whey proteins along with pea proteins and casein. The characteristic feature of the textures is that they form a network consisting of elongated fibers of defined diameter, the fibers forming branches forming only about one-tenth of their diameter.

International patent application WO 2006 130025 A1 (FONTERRA), for example, discloses a process for producing extruded milk proteins for use in snack products, in which milk proteins and starches are used as starting materials.

[0011] International patent application WO 2012 036910 A1 (FRITO LAY) also discloses snack products which are obtained by processing milk proteins in the presence of calcium carbonate under pressure and then expanding them in a controlled manner.

The subject of the patent US 6,607,777 Bl (U NIV UTAH) are milk proteins with meat-like texture, which are obtained by extrusion under pressure and subsequent relaxation.

In US 8,642,109 B2 (SOLAE) soy protein Nuggets are claimed, which are obtained by co-extrusion of soy proteins and carbohydrates.

The subject of US 2004 161 519 AI (WALSH) are textured whey proteins as meat substitutes, which are obtained by extrusion of whey proteins together with carbohydrates. In Examples 9 to 11, with reference to Example 1, it will be described how to texture a mixture of WPC80 and soy protein with water by adding corn starch in a twin screw extruder. The temperature at the exit of the extruder is linearly increasing to 150 ° C, the process is in the range of 50 to 500 psi. Subsequently, the extruded material is dried and ground to a powder.

The US 2004 253 363 AI (NAKANO) has meat substitutes to the subject, these being obtained by extrusion of mixtures of plant and whey proteins. Example 1 describes how a mixture of soybean powder and WPC80 are added to an extruder along with water. The mixing ratio of protein to water is 20 kg / h: 8 to 9 l / h. After leaving the extruder, the product was cut and dried to a residual water content of 10% by weight.

US 2009 263 553 A1 (LICKER) discloses textured milk proteins which are obtained by mixing a mixture of 35% by weight of caseinate, 5% by weight of fibers and 34% by weight of potato starch and 24.25% Wt% tapioca starch extruded at a water content of 28 to 34% by weight. The process is carried out at a temperature gradient of 23-43 ° C to 65 to 163 ° C at a pressure of 68 to 96 bar. Subsequently, the extrudates are relaxed and cut.

The subject of US 2009 263 565 AI (RYDER) is the production of textured protein masses, which are based essentially on vegetable proteins and gluten. The mixture is extruded without pressure and without the addition of water at a temperature gradient of 40 to 150 ° C.

The disadvantage, however, is that the methods only ever allow a texture, which is the need to be able to mimic as many different structures in order to respond flexibly to the desire of buyers, runs contrary. Another significant disadvantage is the fact that the prior art methods can not dispense with the addition of additives, especially starch, since otherwise the textures can not be produced stably. However, this often leads to M mood, the consumer is associated with limited, for example, with chicken or tuna. In addition, the addition of starch alters the nutritional value of the generated tissues such that an increase in carbohydrate content reduces the protein content. The aim of the present invention, however, is a protein-rich product.

The object of the present invention, therefore, has been to provide textures based on milk proteins, in particular whey proteins and / or caseins, which are as diverse as possible. Specifically, milk proteins should be processed in such a way as to produce products which, in their texture, are reminiscent of poultry, fish, vegetables, mushrooms, tofu or peanut flips depending on the process conditions. The process should be so variable that the texture can be controlled by the process conditions, so you can produce very different products in the same component by slightly changing pressure, temperature, residence time and the like, without having to change the process itself. DESCRIPTION OF THE INVENTION

A first object of the invention relates to textured milk proteins, hereinafter also referred to as "Texturized Dairy Proteins" (TDP), which are obtainable by

(a) a mixture containing or consisting of (al) milk proteins and

(a2) a fiber material and / or vegetable protein,

(b) extruding the mixture in the presence of water and / or whey while applying a temperature gradient of from about 20 to about 200 ° C and a pressure ranging from 1 to about 200 bar, and

(c) subsequently relaxing the extrudate.

Another object of the invention relates to an analogous process for the preparation of textured milk proteins (TDP), comprising the following steps:

(a) providing a mixture containing or consisting of

(al) milk proteins and

(a2) a fiber material and / or vegetable protein,

(b) extruding the mixture in the presence of water and / or whey while applying a temperature gradient of from about 20 to about 200 ° C and a pressure in the range of 1 to about 200 bar, and

(c) relaxing the extrudate.

Surprisingly, it has been found that milk proteins, together with vegetable proteins and / or fiber materials, can be processed into extrudates which, depending on the extrusion conditions and subsequent cooling and processing steps, have a very wide variety of textures.

INSERTS

As primary ingredients (component al) for the TDP milk proteins, especially whey proteins (concentrates, isolates, hydrolysates) and caseins come into consideration.

Whey protein, also called whey proteins, and casein represent the two important protein fractions of milk from mammals. The protein content of cow's milk of about 3.3% consists of about 2.7% casein and about 0, 6% whey protein together. The term whey protein is derived from the fact that the proteins of this fraction are the main constituent of the proteins in whey. Whey proteins are a group of different albumins and globulins. In detail these are:

· Alpha-lactalbumin about 20% (0.1% in milk)

• beta-lactoglobulin about 45% (0.25% in the milk)

• Immunoglobulins about 10%

Proteose peptone about 20%

• serum albumin approx. 5%

Whey proteins are heat sensitive. When boiling milk, ß-lactoglobulin is responsible for the skin on the surface. Whey proteins also have a high content of branched-chain amino acids, such as about 20 to 25% of most dietary proteins. Whey proteins are considered nutritionally high quality classified (high biological value). They are therefore the main component of the whey-based protein powder for muscle growth.

The simplest form of whey protein is present as a whey protein concentrate. It is mainly produced by ultrafiltration. It has a higher protein content of about 70 to 80%. Due to the simple production of the raw material in the dairies it is much cheaper than whey protein isolate and hydrolyzate. Therefore, it is considered by the dietary supplement providers as the first choice in the manufacture of their products. Due to a carbohydrate content of about 6 to 8% and a fat content of about 4 to 7 wt .-%, the protein content is slightly lower than the isolate.

In the production of whey protein isolate two different methods are used. In the ion exchange process, the whey proteins are adsorbed and eluted to the ion exchanger, whereby the protein preparations contain more salts. In the production of whey protein isolate in the microfiltration process no salts are used. As a result, a particularly high purity can be achieved, with a protein content of about 90 to 96% and a low fat and lactose content of less than one percent. Furthermore, whey protein isolate is particularly suitable for people with lactose intolerance due to its practical Laktosefreiheit.

In the production of whey protein hydrolyzate, the hydrolysis process is used. Due to the hydrolysis (splitting) of the protein chains into the smallest fragments (peptides), whey protein hydrolyzate can be absorbed more quickly by the body. The higher the degree of hydrolysis, the higher quality and more expensive the protein. The disadvantage is the bitter taste. Whey protein hydrolyzate is therefore mainly used in amino acid tablets and capsules, where the bitter taste plays only a minor role. In minor proportions, whey protein hydrolysates are added to mixtures of various high-quality proteins (multicomponent proteins).

Casein is also a mixture of several proteins (aSl, aS2, ß-, κ-Ca- be) and serves the storage and transport of protein, calcium and phosphate to the newborn. Casein forms micelles in the milk along with calcium phosphate and other ingredients. Typical examples of suitable casein include both caseins obtained by acid treatment and micellar casein from the microfiltration of skimmed milk.

In the course of the invention it has been found that it is crucial for the texturing of the final products that the extrusion takes place together with vegetable proteins, which gives the products a texture, as they feel for poultry, fish, mushrooms, tofu or peanut flips is typical. In addition, the addition of vegetable fibers may prove beneficial to the texture of the product. Such fiber materials may be part of vegetable protein concentrates. Alternatively, fibers are added separately as a raw material (eg when using vegetable protein isolates). In addition, the folding of the protein structure of these vegetable proteins has also proved to be very advantageous when it comes to imparting a texture to the products.

Typically, component (a2) will be present at a level of from about 1 to about 75 weight percent, preferably from about 10 to about 60 weight percent, more preferably from about 25 to about 50 weight percent, and most preferably about 30 to about 40 wt .-% and in particular about 40 to about 50 wt .-% based on the total amount of the components (al) and (a2) used. EXTRUSION AND FORMING

The formation of different textures depends on the operating conditions of the extruder. Preferably, the mixtures of (a1) milk proteins and (a2) plant proteins or fibers are extruded by applying a temperature gradient of about 40 ° C to about 170 ° C. The pressure gradient is set from 1 bar to about 120 bar.

The extrusion of the protein / fiber mixtures makes the concomitant use of water indispensable. A distinction is made between so-called "low moisture" and "high moisture" processes.

Low moisture method

In the first case, the mixtures in the presence of about 10 to about 50 wt .-% and in particular about 20 to about 40 wt .-% of water and / or whey - based on the total amount of the raw materials used, d. H. Amount of components (al + a2) and water or whey - extruded. The extrusion is carried out under pressure, which results in particular from the parameters of speed and temperature and is set to about 30 to 120 bar and in particular about 50 to 110 bar. The extrusion is preferably carried out in a twin-screw extruder having co-rotating shear-intensive screws.

The extrusion also takes place by applying a temperature gradient of about 20 to about 200 ° C and more preferably about 40 to about 170 ° C instead. This means that the extruder, which has an external heating / cooling jacket and a number of temperature zones to be controlled separately, has a lower temperature at the front than at the rear. A large difference in pressure and temperature between extruder interior and environment favors the expansion of the extrudates obtained after exiting the extruder.

Depending on the system speeds of about 200 to about 2,000 rpm are set. The preferred starting materials with respect to the components (al) milk proteins are casein or caseinates.

A typical method of processing low moisture products is to relax them to atmospheric pressure in one step after leaving the extruder and to break up the resulting mass into a lumpy form. Immediately on leaving the extruder, the product still has a temperature of about 120 to about 140 ° C, which causes the water or the water content of the whey almost completely evaporated. The product puffs up and assumes a texture that is best compared to peanut flips. The processing of the mass can be done by a shaping nozzle and subsequent cutting device. The products are distinguished from starch-based extrudates in that they remain dimensionally stable after being placed in water. Optionally, a post-treatment of the products produced by the described method in the form of a post-drying is carried out. High moisture method

In the second case, the mixtures in the presence of about 50 to about 75% by weight and in particular about 55 to about 60 wt .-% of water and / or whey - based on the total amount of raw materials used, d. H. Amount of components (al + a2) and water or whey - extruded. The extrusion is again under pressure, resulting in particular from the parameters of speed and temperature and is set to about 5 to 50 bar and in particular about 10 to 30 bar. The extrusion is also carried out in this variant, preferably in a twin-screw extruder, which has concurrently running shear-intensive screws.

The extrusion also takes place with the application of a Tem perature gradients also about 20 to about 200 ° C and in particular about 40 to about 170 ° C instead. It is imperative that the temperature profile here is not linear, but rises from the front to the middle part of the extruder to the highest temperature, before it decreases again towards the end. Such a profile may, for example, show the following loading: increase from 20 to 40 ° C to 160 to 200 ° C (in the middle of the extruder) and drop (to the exit of the extruder) to 100 to 140 ° C. Such a profile ensures particularly stable and uniform textures.

Since the products have a higher water content, the viscosity during processing is lower than in the low-moisture process. Depending on the system, speeds of about 200 to about 2,000 rpm are set. The extrusion can also be carried out here instead of water with whey or a mixture of water and whey. The preferred starting materials in terms of the components (al) milk proteins are whey proteins.

The type of cooling, relaxation and processing can also have an effect on the texture. In the simplest case, the products are released after leaving the extruder in the air or in a cooling bath.

Preferably, however, the mixtures are passed after leaving the extruder while maintaining the pressure in a cooling channel, so that only in this way the cooled mass exits at atmospheric pressure. Under a cooling channel is a simple component to understand the z. B. consists of a tube with a cooled outer jacket. The extrusion mass is metered in at one end and leaves the cooling channel at the other end, bringing it to ambient pressure. Typically, the cooling channel has a constant cross-section over its entire length. The length and cross section of the cooling channel depend on the extruder size and the resulting product throughput. The use of a cooling channel is crucial for the construction of some textures, because by conveying the extrusion mixture through the tube cooling takes place from the outside into the interior of the mass, whereby a particularly fibrous structure is produced.

The cooled mass has a temperature of about 50 to 80 ° C. at the outlet and is then brought into lumpy form, for example by portioning the texture strand with knives. Subsequently, for further texturing, it is recommended to subject the masses to at least one of the following two measures.

(i) freezing and thawing and / or

(ii) cooking in broth.

Both measures serve to loosen the structure. INDUSTRIAL APPLICABILITY

Another object of the invention relates to the use of textured milk proteins or the corresponding process products as food substitutes, for example for meat, fish, vegetables, mushrooms or tofu.

EXAMPLES

EXAMPLES 1 to 6 - PREPARATION OF TEXTURED MILK PROTEINS (TDP)

General preparation for texturing according to the Low Moisture method

A dry mixture containing milk proteins (component a) and vegetable proteins and / or fibers (component b) was charged with 22 to 33 wt .-% water (based on the total mixture) on a twin-screw extruder, which consisted of 10 housing units, said Housing units 2-10 were tempered individually, while the first housing unit could not be tempered. The zones 1 to 3 were used for the task and mixing, the zones 4 to 7 a cooking process (protein melt and compression) and the zones 8 to 10 of the pressure build-up. Depending on the plant, the raw materials used and the formulation, the mixture was conveyed at a speed in the range of 200 to 1,500 rpm while setting a pressure of 40 to 110 bar. General preparation for texturing according to the High Moisture method

A dry mixture containing milk proteins (component a) and vegetable proteins and / or fibers (component b) was charged with 52 to 75 wt .-% water and / or whey (based on the total mixture) on a twin-screw extruder, consisting of 10 housing units The housing units 2-10 were each to be individually tempered while the first housing unit could not be tempered. The zones 1 to 3 were used for the task and mixing, the zones 4 to 7 a cooking process (protein melt and compression) and the zones 8 to 10 of the pressure build-up and a first cooling. Depending on the plant, the raw materials used and the formulation, the mixture was conveyed at a speed in the range from 400 to 1500 rpm and a pressure of 10 to 60 bar was set.

Further processing of the resulting textured product mass from the Low Moisture and High Moisture process

(I) Immediate guidance of the hot and plastic mass over a perforated plate (4 mm diameter bore) and rotating blades. The product was relaxed to ambient pressure, the water evaporated to a low residual moisture. Of the

Throughput was about 50 kg / h.

(I I) Continuous production from the extruder with a throughput of about 12 kg / h and relaxation to ambient pressure in a cooling bath.

(I II) Continuous delivery from the extruder with a throughput of about 14 kg / h in a cooling channel and relaxation to ambient pressure. The 70 ° C. hot pressed strand was portioned with knives and the sections were deep-frozen after cooling to -18 ° C.

The resulting products are reminiscent of the following genuine products in terms of texture and feel:

A chicken

B dried meat (Beef Jerkey) C tuna

D tofu

E peanut flips

The results are summarized in the following Table 1. Table 1

Low Moisture Process and High Moisture Process (amounts in% by weight)

*) Examples 1, 2, 3 and 6 were carried out with water, Example 5 with a 1: 1 mixture of water and whey and Example 4 with pure whey.

* ^x ) Temperature control of the cooling channel to 30 ° C

* ² ) Tempering of the cooling channel to 90 ° C for a slight foaming and expansion of the product after exiting the cooling channel FORMULATION EXAMPLES

EXAMPLE Fl

Meatballs with textured milk proteins (TDP) as "meat extender"

Preparation of TDP: Soak TDP according to Example 1 in sufficient water for about 20 hours, then drain on a sieve and express using a perforated cloth. Mince the TDP, eg. B. in Thermomix (150 g feed, stage 5, 5 s).

Preparation of the meatballs: 250 g of minced beef (half beef / half pig), 1 egg, 100 g of TDP according to Example 1 (prepared), 10 g of mustard, 1 g of salt, 50 g finely diced onion and 1 pinch of black pepper to kneaded a mass. From the mass meatballs are formed and fried in a pan in oil from both sides.

EXAMPLE F2

Stuffed peppers with textured milk proteins (TDP) as "meat extender" in the minced meat filling

Preparing the stuffed peppers: Approx. 4% of the top of the red bell peppers is cut off from the top as a lid, the core casing is removed and the peppers are washed off. 70 g of rice are cooked with a pinch of salt in about 170 ml of water. 1 finely diced onion, 250 g minced beef (half beef / half pig), 100 g TDP according to Example 1 (prepared), 1 egg and the boiled rice are kneaded together. The mass is seasoned with salt and pepper and the peppers are filled with the mass. Preparation of the tomato sauce: 1 finely diced onion and 1 garlic clove (pressed) are steamed in 2 tablespoons of olive oil in a pan. 400 g peeled tomatoes (canned goods), 1/8 I vegetable stock and 20 g tomato paste are added and the sauce is brought to a boil. Place the tomato sauce in a casserole dish (with lid), put the peppers inside and put the capsules on top of the pods. The casserole dish is closed with the lid and the peppers are cooked in preheated oven at 200 ° C for about 1 h.

EXAMPLE F3

Vegetarian delicatessen salad in the style of a chicken salad with textured milk proteins

Preparation of the TDP: TDP according to Example 3 are thawed and boiled in plenty of boiling broth, preferably chicken broth, for about 7 to 10 minutes.

Preparation of the delicatessen salad: Preparation of a salad mass of 175 g tangerines (drained weight, canned goods), 130 g mushroom slices (drained weight, canned goods), 110 g asparagus sections (drained weight, canned goods), 1 pinch of salt, 1 pinch of black pepper, 270 g salad mayonnaise and 300 g of TDP according to Example 3 (prepared): All ingredients are mixed together by gently stirring or underlapping. EXAMPLE F7

Vegetarian dish in the style of a chicken fricassee with textured milk proteins

Preparation of the TDP: TDP according to Example 3 are thawed and boiled in plenty of boiling broth, preferably chicken stock, for about 7 to 10 minutes.

Preparation of the chicken fry: Preparation of a roux from 20 g of butter and 20 g of flour: Melt the butter in a saucepan and thick with the flour until a homogeneous sweat is formed; deglaze with 240 g of water, add 6 g of chicken stock (instant); 80 g of asparagus sections (drained weight, canned goods), 50 g of mushroom slices (drained weight, canned food would be) and stir carefully 50 g of frozen peas. Then add 190 g of shredded TDP according to Example 3 (prepared). Stir in about 40 g of cream and 1 pinch of ground nutmeg.

EXAMPLE F4

"Chicken nuggets" / Schnitzel with textured milk proteins

Variant 1:

Preparation "Chicken Nuggets" / Schnitzel:

Preparation of a protein binder: Prepare a dry mixture of 50 g whey protein concentrate, 12 g wheat sweat flour, 12 g skimmed milk powder, 5.5 g salt and 12.5 g potato starch (cold swelling). Stir in the dry mixture in 115 g of water.

From the extruded strands according to Example 3 (prepared) corresponding N ug- get- or Schnitzel forms are punched out (industrial: molding on molding machines). These are dipped briefly into the binding solution and then rolled into breadcrumbs (industrial: dry-cutting machine). Afterwards, the nuggets or chips are first pre-fried in hot oil in the fryer for 50 s. Immediately before consumption, the nuggets or schnitzel are fried again in hot oil in the fryer for 50 s. Alternatively, the textures can also be minced and then glued to the protein binder. Subsequent processing as described above. The preparation in the pan is also possible.

Variant 2:

Preparation of TDP: Soak TDP according to Example 1 in sufficient water for about 20 hours, then drain over a sieve and express using a perforated cloth. Mince the TDP, eg. B. in Thermomix (150 g feed, stage 5, 5 s).

Preparation "Chicken Nuggets" / Schnitzel:

Mix 200 g of TDP according to Example 1 (prepared) with 90 g of protein binder. Make the mixture into nuggets, turn into breadcrumbs and fry in hot oil in the deep fryer for 50 s. Immediately before consumption, the nuggets or schnitzel are fried again in hot oil in the fryer for 50 s. The preparation in the pan is also possible. EXAMPLE F5

Sliced gyros style with textured milk proteins

Preparation of the sliced gyros type: 360 g TDP according to Example 3 (prepared) and knead with 25 g of rapeseed oil and 5 g of gyros spice mix, if necessary, in the fridge. Fry the Texturat in the pan in a little oil. EXAMPLE F6

Soup with textured milk proteins

Preparation of the soup: stir in 20 g of chicken broth (instant) in 2 l of water and bring to the boil. Vi Porreestange (cut into rings), peeled about 2 peeled, finely chopped carrots and 240 g TDP according to Example 3 (prepared) and let boil briefly. Season with salt and pepper as needed.

EXAMPLE F7

Casserole with textured milk proteins

Preparation of the TDP: TDP according to Example 3 or 5 are thawed and boiled in plenty of boiling broth, preferably chicken stock, for about 10 to 15 minutes.

Preparation of the casserole: 400 g of TDP according to Example 3 or 5 (prepared) and pretzel in a casserole dish (if necessary, fry before) and season with salt and pepper. 480 g of sliced peaches (canned, drained weight) should be spread over it. Make a curry sauce and pour over it, sprinkle with grated cheese. Bake the casserole in the oven for 25 min at 200 ° C.

EXAMPLE F8

Salattopping from textured milk proteins

Preparation of the TDP: TDP according to Example 4 are thawed and boiled in plenty of boiling broth, preferably chicken broth, for about 5 to 10 minutes.

Preparing the salad topping: 100 g TDP prepared according to Example 4 (prepared), if necessary put in marinade for a few hours, sauté and serve on a salad (eg different leafy lettuce).

EXAMPLE F9

Wraps with textured milk proteins

Preparation of the TDP: TDP according to Example 6 are thawed and boiled in plenty of boiling broth, preferably chicken broth, for about 5 to 10 minutes. Preparation of the filling (for about 8 wraps): Slice 300 g of zucchini and fry in oil. Add 180g of bean sprouts (canned goods, drained weight). Season with salt, pepper and cayenne pepper. 100 g of textured TDP according to Example 6 (prepared), pretzel and add. Heat tortillas in a pan. Spread the filling on tortillas, add lettuce, tomatoes or salad dressing as desired and fold the tortillas into wraps.

EXAMPLE F10

Pizza with textured milk proteins

Preparation of pizza dough: Dissolve 20 g of yeast with 1 pinch of sugar, 1 teaspoon of salt and 25 ml of olive oil in 200 ml of lukewarm water. Add 330 g of flour (type 405) and knead into a dough. Leave the yeast dough in a warm place until the volume has doubled. Roll out the dough on a baking sheet lined with baking paper.

Preparation of the topping: Spread the pizza dough with the passivated tomatoes and sprinkle with oregano spice. Cover the pizza with TDP according to Example 3 (shredded, if necessary further shredded into fine meat fibers) (cover with other ingredients as desired, eg paprika, artichokes, tomatoes, ...) and sprinkle with grated cheese. Bake the pizza in a preheated oven at 220 ° C for 20 minutes.

EXAMPLE Fll

Bread with textured milk proteins

For 6 loaves of 2850 g of rye flour type 997, 930 g of wheat flour type 550, 114 g of sourdough (dry), 80 g of salt, 53 g of yeast, 2640 g of water (temperature: 36 ° C.) and 540 g of TDP in accordance with Example 2 (soaked in water, drained and pressed, crushed or undecomposed) in the kneader to make a dough (knead for 5 min at 60 rpm, then knead for 7 min at 90 rpm). Take the dough out of the kneader, form into a dough and let rest for 30 minutes. Divide the dough into pieces weighing 1150 g. Round and long-work the bread dough pieces by hand and place each in a box mold lubricated with oil or baking release spray. Treat the bread surface with a bread dough and moisten with a little water. Place the bread in the proofer for 50 minutes at a temperature of 35 ° C and 80% relative humidity. Then bake the bread for 60 minutes at a temperature of 180 ° C in the multi-level oven (preheat the oven to a temperature of 240 ° C first, then set it to steam for 1-2 minutes at the start of baking). The core temperature of the loaves after baking is 98 ° C. Loosen the bread after baking from the mold and let cool.

EXAMPLE F12

Dairy products with textured milk proteins

5 g of TDP according to Example 2 (dry or soaked, crushed or crushed) in 150 g of yogurt stir. Optionally, the dry extrudate can be pre-treated for at least 12 h in a ner taste-giving liquid - instead of water - be soaked (eg, fruit juice).

EXAMPLE F13

Muesli with textured milk proteins

150 g whole wheat grain flakes, 150 g whole oat flakes of oat, 150 g TDP according to Example

1 (dry, chopped or un-shredded), 60 g cornflakes, 100 g hazelnuts, 50 g raisins and 50 g sunflower seeds to a dry mix. EXAMPLE F14

Muesli bar with textured milk proteins

150 g whole wheat grain flakes, 150 g whole oat flakes of oats, 150 g TDP according to Example

2 (dry or soaked, preferably crushed), 60 g cornflakes, 100 g hazelnuts, 50 g raisins and 50 g sunflower seeds to a dry mix. Heat 50 g of butter, 120 g of liquid honey and 100 g of sugar in a saucepan while stirring and add the dry mixture. Then crumble the muesli in the saucepan for about 3 minutes. Spread the mixture on a baking sheet lined with baking paper and cut into bars after about 15 minutes. Then let the cereal bars harden. EXAMPLE F15

Dry breadcrumbs from textured milk proteins

Grind TDP according to Example 1 (dry) in the food processor or in Thermomix to the desired particle size. The protein powder is to be used like breadcrumbs (eg as Schnitzelpanade, Gemüsepanade).

Claims

Textured milk protein (TDP), obtainable by

(a) a mixture containing or consisting of

(al) milk proteins and

(a2) a fiber material and / or vegetable protein

(c) subsequently relaxing the extrudate.

Process for the preparation of textured milk proteins (TDP), comprising the following steps:

(a) providing a mixture containing or consisting of

(al) milk proteins and

(a2) a fiber material and / or vegetable protein

(c) relaxing the extrudate.

A method according to claim 2, characterized in that is used as component (al) milk proteins, whey proteins and / or casein.

Process according to claims 2 and / or 3, characterized in that one uses as component (a2) vegetable proteins and / or fiber material.

Process according to at least one of Claims 2 to 4, characterized in that component (a2) is used in a proportion of about 25 to about 75% by weight, based on the total amount of components (a1) and (a2).

A method according to any one of claims 2 to 5, characterized in that the mixture in the presence of about 10 to about 50 wt .-% of water and / or whey - based on the total amount of the raw materials used, d. H. Amount of components (al + a2) and water and / or whey - extruded.

A method according to any one of claims 2 to 5, characterized in that the mixture in the presence of about 50 to about 75 wt .-% water and / or whey - based on the total amount of raw materials used, ie amount of the components (al + a2) and water and / or whey - extruded.

8. The method according to at least one of claims 2 to 7, characterized in that extruding mixture under application of a pressure gradient, which leads depending on the method and system of about 1 bar to 5 to 200 bar.

9. The method according to at least one of claims 2 to 8, characterized in that the mixture at a speed in the range of about 200 to about 2,000

Upm extruded.

10. The method according to at least one of claims 2 to 9, characterized in that the mixture under application

(i) a linear temperature gradient that ranges from about 40 ° C to about 180 ° C or

(ii) a non-linear temperature gradient from a temperature of about 20 to 40 ° C at the inlet over a peak temperature of about 160 to 200 ° C in the middle and a drop to about 100 to 140 ° C at the exit of the extruder

extruded.

11. The method according to at least one of claims 2 to 10, characterized in that one relaxes the mixture after leaving the extruder in one step to normal pressure and brings the resulting mass into a lumpy form.

12. The method according to at least one of claims 2 to 11, characterized in that one relaxes the mixture after leaving the extruder in a cooling bath.

13. The method according to at least one of claims 2 to 12, characterized in that one passes the mixture after leaving the extruder under pressure in a cooling channel, and in this way the mass cools, so that it leaves the cooling channel at atmospheric pressure.

14. The method according to at least one of claims 2 to 13, characterized in that one brings the extruded mass in a lumpy form and for further texturization at least one of the following two measures:

(i) freezing and thawing

(ii) cooking in broth.

15. Use of the textured milk proteins according to claim 1 or the process products according to at least one of claims 2 to 14 as food substitutes.