EP3389387A1 - Protéine de lait texturée - Google Patents

Protéine de lait texturée

Info

Publication number
EP3389387A1
EP3389387A1 EP16816663.5A EP16816663A EP3389387A1 EP 3389387 A1 EP3389387 A1 EP 3389387A1 EP 16816663 A EP16816663 A EP 16816663A EP 3389387 A1 EP3389387 A1 EP 3389387A1
Authority
EP
European Patent Office
Prior art keywords
mixture
whey
proteins
water
protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP16816663.5A
Other languages
German (de)
English (en)
Inventor
Veronika Dieker
Anne Buchholz
Ralf Zink
Achim Knoch
Christoph Pernutz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DMK Deutsches Milchkontor GmbH
Original Assignee
DMK Deutsches Milchkontor GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DMK Deutsches Milchkontor GmbH filed Critical DMK Deutsches Milchkontor GmbH
Publication of EP3389387A1 publication Critical patent/EP3389387A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A23J3/265—Texturising casein using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54246—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion

Definitions

  • the invention is in the food sector and relates to new milk-based protein products which are distinguished by special textures.
  • milk which is characterized in particular by a high protein content.
  • 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.
  • DGE German Society for Nutrition
  • 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.
  • 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.
  • 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 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.
  • US 2009 263 565 AI 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 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.
  • milk proteins should be processed in such a way as to produce products which, in their texture, are pronounced 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.
  • a first object of the invention relates to textured milk proteins, hereinafter also referred to as "Texturized Dairy Proteins" (TDP), which are obtainable by
  • Another object of the invention relates to an analogous process for the preparation of textured milk proteins (TDP), comprising the following steps:
  • 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.
  • 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:
  • beta-lactoglobulin about 45% (0.25% in the milk)
  • 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.
  • 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.
  • whey protein 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 LaktoseIER.
  • whey protein hydrolyzate 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-, ⁇ -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.
  • 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.
  • the formation of different textures depends on the operating conditions of the extruder.
  • 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 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.
  • a temperature gradient of about 20 to about 200 ° C and more preferably about 40 to about 170 ° C instead.
  • 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.
  • 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.
  • 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.
  • a post-treatment of the products produced by the described method in the form of a post-drying is carried out. High moisture method
  • 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.
  • 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.
  • 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.
  • the viscosity during processing is lower than in the low-moisture process.
  • 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.
  • the products are released after leaving the extruder in the air or in a cooling bath.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Example 1 Example 5 with a 1: 1 mixture of water and whey and Example 4 with pure whey.
  • Meatballs with textured milk proteins as "meat extender"
  • TDP 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.
  • TDP textured milk proteins
  • TDP 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).
  • 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.
  • TDP according to Example 3 are thawed and boiled in plenty of boiling broth, preferably chicken broth, for about 7 to 10 minutes.
  • 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.
  • 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 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.
  • 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.
  • TDP 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).
  • TDP according to Example 3 are thawed and boiled in plenty of boiling broth, preferably chicken stock, for about 7 to 10 minutes.
  • TDP according to Example 3 are thawed and boiled in plenty of boiling broth, preferably chicken broth, for about 7 to 10 minutes.
  • TDP 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.
  • TDP 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).
  • 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.
  • 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 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.
  • 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).
  • TDP 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, Whilepanade).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
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  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne une protéine de lait texturée (TDP) qui peut être obtenue par les étapes suivantes consistant : à former (a) un mélange contenant ou se composant de (a1) des protéines de lait et (a2) une matière fibreuse et/ou une protéine végétale ; à extruder (b) le mélange en présence d'eau et/ou de lactosérum avec application d'un gradient de température d'environ 20 à environ 200 °C et une pression de l'ordre de 1 à 200 bar ; et finalement à détendre (c) l'extrudat.
EP16816663.5A 2015-12-18 2016-12-16 Protéine de lait texturée Withdrawn EP3389387A1 (fr)

Applications Claiming Priority (3)

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EP15201234 2015-12-18
EP16154586.8A EP3180987A1 (fr) 2015-12-18 2016-02-06 Protéines du lait texturées
PCT/EP2016/081588 WO2017103213A1 (fr) 2015-12-18 2016-12-16 Protéine de lait texturée

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EP16816663.5A Withdrawn EP3389387A1 (fr) 2015-12-18 2016-12-16 Protéine de lait texturée
EP16204903.5A Active EP3180988B1 (fr) 2015-12-18 2016-12-17 Utilisation des protéines du lait texturées comme substitut pour hydrates de carbone dans comestibles fertile en hydrates de carbone

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EP3180987A1 (fr) * 2015-12-18 2017-06-21 DMK Deutsches Milchkontor GmbH Protéines du lait texturées
WO2019143859A1 (fr) * 2018-01-17 2019-07-25 The Hershey Company Formulations et procédés de préparation de produits à texture de type viande à l'aide de sources de protéines à base de plantes
FR3089757B1 (fr) * 2018-12-12 2021-11-19 Roquette Freres Composition comprenant des proteines de legumineuses texturees
US20220279816A1 (en) 2021-03-02 2022-09-08 Roquette Freres Plant based meat analog

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US20180368442A1 (en) 2018-12-27
CN108471763A (zh) 2018-08-31
US20180168189A1 (en) 2018-06-21
US10813373B2 (en) 2020-10-27
CN115399400A (zh) 2022-11-29
US10638776B2 (en) 2020-05-05
EP3180987A1 (fr) 2017-06-21
DK3180988T3 (da) 2023-02-06
EP3180988B1 (fr) 2022-11-30
EP3180988A1 (fr) 2017-06-21
CN108471763B (zh) 2022-07-29
WO2017103213A1 (fr) 2017-06-22
CN108200996A (zh) 2018-06-26

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