FI65700C - PROCEDURE FOR FRAMING REQUIREMENTS AND WASHING EQUIPMENT - Google Patents

Description

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Patent · och reglsterstyrelsen 'amMcmi uttagd oek utUmift # n puMiurad (32) (33) (31) Privilege claimed Begird priorttet 17 · 04.78 USA (US) 896938 Proof-Styrkt (71) John Labatt Limited, 451 Ridout Street North, London, Ontario,

Canada (CA) (72) Norman S. Singer, London, Ontario, Canada (CA) (74) Oy Kolster Ab (54) Method for the production of essentially odorless and tasteless vital wheat gluten

The invention relates to a process for the production of substantially odorless and tasteless vital wheat gluten.

Vital wheat gluten is a concentrated natural protein and is obtained by most known methods in the form of a light brown powder with a typical taste and odor. The odor has been described as reminiscent of "grain", "cardboard" or most often "paint". The actual intensity of this typical gluten odor will vary depending on the feedstock and process conditions as well as storage length and conditions. However, the taste of wheat gluten, although not actually strong, is strong enough to preclude its use in many mildly flavored non-bakery products, such as imitation cheese, fish sausage, meat binders, meat extensions, reconstituted rice, and protein-rich beverages. Gluten itself contains 75-80% protein, 5-8% lipoids and related compounds, some fiber, a small amount of minerals from residual starch, and about 4-10% residual moisture. It is practically insoluble in aqueous solutions / i.e. solutions with a pH of about 4-8.

For commercial purposes, gluten is now produced by one of many washing methods - see for example, U.S. Patent 3,669,739 and U.S. Patent 2,555,908, in which gluten is washed from wheat flour and dried by conventional methods and have the typical odor and taste mentioned above. The actual intensity of this odor varies with the feedstock and process conditions, and an increase in odor has been observed in gluten stored for relatively long periods of time, such as six months, even under good storage conditions.

Under unfavorable storage conditions, the problem is even more obvious. Many attempts have been made to expand the use of gluten by producing gluten with an undesired odor and / or taste, but such attempts have not been successful. The main reason for this is that moist gluten is extremely heat sensitive. Thus, relatively mild drying conditions must be used, otherwise the viability and functionality of gluten in some areas will deteriorate or even disappear completely. In addition, gluten is also a tough, gummy substance, and therefore many conventional industrial drying methods, such as tumble or spray drying, are generally not usable without severe chemical modification, such as disintegration of disulfide bonds. In addition, proper vital gluten per se in physical form is not suitable for such drying methods. Although it can be converted to a liquid form (in this case "reduced gluten") by various treatments, such as reduction using food-approved reducing agents, e.g., sodium sulfite, which can be tumble-dried or spray-dried to form vital gluten, which generally has altered functional properties. products, without exception, have even acquired new undesirable organoleptic properties that further reduce the use of such products. One widely used drying method uses a "ring dryer". In this method, fresh moist gluten is injected directly into a high torque disintegrator where it is reduced to relatively small particles and at the same time a coating is formed of smaller dry and partially dry particles. The particles are then transported unchanged in a closed annular circuit in 3,657,000 renewable turbulent hot air streams. Fine, dry gluten particles are removed from the system by a centrifugal timer that is able to separate the dry fine particles while keeping the wet particles in constant circulation.

Controlling the temperature in such a system is, of course, crucial if denaturation of gluten, i.e. loss of vitality, is to be avoided. As with other known drying methods, the gluten obtained retains the characteristic taste and odor referred to above.

Many methods have been proposed to remove odor and / or taste from dry gluten (which typically contains about 6% moisture). For example, there are methods which conventionally involve treating dried gluten with various organic solvents. One such method is disclosed in U.S. Patent 3,840,515, in which gluten is treated with anhydrous methanol. This treatment is claimed to give a relatively colorless product to reduce the "feed-like" taste and oil content. removing the oil would actually greatly reduce the odor caused by the oil. However, solvents such as anhydrous methanol only release "free" lipoid under such conditions, which is only a small fraction of total gluten oils, and thus does not significantly reduce unwanted odor, etc. Thus, its use (non-baking) for non-flavoring purposes coverage is still ruled out. It has been shown that when stronger polar solvents are used, in which case virtually all odor-causing oils (lipoids) are removed, the vitality and functionality of the gluten are irreversibly lost and the use of the obtained product is severely limited.

Alternative methods for drying heat-sensitive materials are also known, such as the method disclosed in U.S. Patent 3,567,469. In this method, generally "porridge" materials, which may contain large percentages of intracellular and / or intercellular water, (e.g., tomato or avocado) mass), dehydrating by dispersing the substance in particulate form in a hydrophobic edible liquid and subjecting the dispersion in the form of a thin film to reduced pressure at elevated temperature and then recovering the slurry of dehydrated particles in the liquid. However, the process gives the dehydrated product, which has essentially retained its properties, different from the 4 65700 organoleptic properties which it had before dehydration. The method further gives a dehydrated product with a clearer taste compared to the original product.

It has now been found that moist vital gluten when treated by the process of this invention gives modified Gluene products with significantly weaker odor and taste and in some cases improved functionality compared to conventional vital gluten produced by known methods, and this allows these new products to be use over a substantially wider area. In addition, the gluten product prepared by the method according to the invention has a better storage stability than gluten products prepared by known methods.

The invention relates to a process for the production of substantially odorless and tasteless vital wheat gluten. The method is characterized in that (a) vital wheat gluten is treated by dispersing moist vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier to form a stable dispersion having a hydrophobic liquid to gluten dry matter ratio of at least 55: 1 to 7: (b) reducing the pressure to at least about 50 mmHg and raising the temperature to a maximum of 65 ° C and continuing this treatment until the gluten dehydrates and becomes substantially odorless and tasteless, and (c) the treated gluten is separated from the hydrophobic liquid.

The moist vital gluten starting material used in the process of the invention can vary widely in terms of dry matter content, but for practical reasons the dry matter content should not exceed about 45% by weight, but is generally greater than about 20% by weight. Preferably the dry matter content is 20-35%. Essentially any vital gluten can be treated in accordance with this invention. Such glutens include ordinary vital gluten and modified vital glutens such as the aforementioned reduced gluten. In fact, it has been found that the treatment according to the invention also removes the harmful odors, taste, etc. which the latter products have acquired during their manufacture. In the case of ordinary vital gluten, the gluten starting material is conveniently obtained directly from the standard washing method for gluten extracted from wheat flour, as described above 5 65700, with such moist vital gluten normally having a moisture content of 60-70%, usually 67%, i.e. 30-40% dry matter. correspondingly 33%.

As the hydrophobic carrier liquid, any edible (food grade) vegetable oil can be used, such as cotton-wool seed oil or corn oil known in the art. Light mineral oils (e.g. Isopar H, produced by Esso Chemicals) with a boiling point sufficiently higher than the boiling point of water, e.g. more than 10 ° C, can also be used.

By using mineral oil or vegetable oil as the carrier liquid, the obtained product has an observed storage time which is 2-4 times longer than with ordinary gluten products. If vegetable oil has to be left in the product, it is usually a stabilized oil.

The ratio of carrier liquid to gluten dry matter content is 15: 1 to 5: 1, preferably about 9: 1.

An essential requirement for maintaining a stable, non-contaminating water / oil dispersion is the use of an edible (food grade) emulsifier such as an edible polyglycerol ester. A satisfactory dispersion was obtained using Drewpol 10-4-0 or Drewpol 10-10-0, which are polyglycerol esters commonly used to prepare water-in-oil emulsions and are produced by Universal Oil Products. The amount of emulsifier used is not critical, but must be sufficient to provide and maintain a dispersion of moist gluten in the carrier liquid during the dewatering treatment or step. In practice, only relatively small amounts, up to about 2% by weight, based on the carrier liquid, are required; there is no benefit to larger amounts. For example, when using samples of ordinary wet vital gluten, 0.5% by weight based on the carrier oil is generally satisfactory, while with modified vital gluten, namely reduced gluten,> 0.1% by weight is quite sufficient. The dispersion can be obtained by high speed shear mixing using, for example, a Prodex mixer, which will be described later, at a speed of about 1000 rpm. about 10-60 seconds, or something similar. The dispersion must be maintained throughout the dewatering step and, as will be apparent to those skilled in the art, the drying time will largely depend on the mixing rate, the vacuum used and the temperature of the dispersion. For example, using a 6,657,700 Prodex mixer at 3000-4000 rpm. about 20-75, preferably 20-50 minutes at a pressure of about 50 mmHg, satisfactory products have been found. In a continuous embodiment of the process, where mixing is generally not as intense as in batch processes, higher carrier liquid / gluten-dry matter ratios are preferred because this helps maintain the dispersion.

It has also been found very advantageous to reduce the pressure during the formation of the dispersion in order to reduce or essentially eliminate all adverse reactions, such as oxidation.

The process is carried out at an elevated temperature, but since vital gluten at a humid temperature tends to denature at a temperature above about 659 ° C, this higher temperature should not be used. In general, temperatures from 40 ° C to about 65 ° C give satisfactory results, and temperatures from 50 ° C to about 60 ° C are preferred. The temperature of the dispersion can, of course, be adjusted during the process to give the fastest Evaporation Rate, but without causing the gluten to overheat. When the temperature can be raised at the same time as the depressurization, it is preferable that the temperature is raised after the depressurization in order to avoid local thermal denaturation.

In practice, the removal of moisture during dehydration has a cooling effect on the dispersion and although the dispersion is continuously heated, its temperature does not rise significantly until the dehydration is advanced and in practice the gluten is dry (i.e., has a moisture content of less than about 10%). Such an increase in temperature can be used to indicate that the desired dehydration is complete.

The duration of the dewatering phase depends largely on the temperature and pressure. Since the latter is not subject to significant variation in practice, dewatering can be considered to be mainly temperature dependent, elevated temperatures cause a shortening of the treatment time, which is usually up to 40 minutes, usually 15-40 minutes.

After dehydration of the gluten, the resulting modified gluten particles can be separated from the carrier liquid by any suitable known method, for example by centrifugation, which generally yields about 15-50% residual carrier liquid, by weight (depending on the type of carrier liquid and the manner in which the dried particulate gluten has been extracted) and containing 4-10% by weight of residual moisture. In some cases, a residual carrier oil may be desirable in that it may increase or enhance the desired organoleptic or functional properties. In such circumstances, care must be taken to select a carrier fluid having the desired properties.

When it is necessary or desirable to obtain a gluten product containing less than about 15% residual carrier liquid and such residual liquid cannot be removed by centrifugation or the like, the carrier liquid of light molecular weight (e.g. Isopar H mineral oil) can be extracted to the desired concentration by any standard method. , such as steam separation in a vacuum. For example, if the carrier liquid used is a vegetable oil, it may be extracted using a known suitable solvent, e.g. hexane, freon or Isopar C (a low molecular weight oil produced by Esso Chemicals Canada) and then removed by, for example, vapor separation as mentioned above. Thus, from the foregoing, it is apparent that when it is necessary or desirable to obtain a product having a residual carrier liquid content of less than about 15%, it is preferred that the carrier liquid be a lower molecular weight liquid having a sufficiently higher boiling point than water.

The invention is illustrated by the following examples.

A simple laboratory-scale device used in the process of the invention, as described in Example 1, is schematically shown in Figure 1. The device comprises a flanged Prodex mixer (model JSS) 1 modified by the addition of cutting blades (see below). The mixer is connected to "OVF" condenser 2 (Corning Glass). The system is kept under reduced pressure by a vacuum pump 3. The system can be connected directly to a suitable centrifuge known per se (not shown in the figure) via an outlet line 4.

It is clear that the exact nature of the device or system is not very important, provided that the device is able to satisfactorily meet all the process requirements set forth herein.

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Example 1

Manufacture of a modified regular viable gluten product

Vegetable oil, 2970 g Durkex 500 (SMC's Glidden Durkee Division), 30 g Drewpol 10-4-0 emulsifier and 1000 g moist common wheat wheat gluten with a moisture content of 67% were placed in a Prodex mixer, model JSS (Koehring Corp.), modified by the addition of cutting blades (taken from a Hobart Silent Cutter of a kind used in the meat processing industry) and whose casing was preheated to 50 ° C. Stirring was performed at 3800 rpm. For 30 seconds to form a dispersion and the pressure was reduced to 49 mmHg. Stirring was continued for 25 minutes, after which the temperature of the stirrer was raised to 60 ° C for 15 minutes, with further continuous stirring. Stirring was then stopped, the pressure was allowed to rise and the resulting oil product was decanted. the oil slurry was then centrifuged at 4000 rpm. 10 minutes to remove particulate gluten. The gluten thus obtained contained about 35% residual oil and about 6.2% residual moisture.

Example 2 This example illustrates how the residual carrier liquid of the gluten product obtained after the dewatering process can be reduced to the desired level.

500 g of the gluten product obtained by the method of Example 1 was added to 1500 g of Isopar C (Esso Chemicals Canada) and the mixture was placed in a Prodex mixer preheated to 60 ° C. Stirring was performed at 3800 rpm for 5 minutes. The slurry thus obtained was decanted and quickly filtered using a suction flask. The resulting free-flowing gluten particles were then subjected to steam separation in vacuo to remove Isopar C residue.

Example 3 This example illustrates the preparation of a novel gluten product of the present invention mimicking a continuous process.

Moist normal vital gluten (32.2 kg) with a moisture content of 67% was dispersed in fresh cottonseed oil (35 kg) premixed with an emulsifier (0.32 g from Drewpol 10-4-0 Universal Oil Products *). This dispersion of 9,657,000 was performed by simultaneously passing moist gluten (pre-cut into small pieces) and emulsified oil through a mill / equipped for cutting operations (Reitz Angle disintegrator / equipped with six cutting blades and a 4.8 mm sieve). The resulting wet gluten oil dispersion was pumped to the top of a simple vertical tube heat exchanger (commercial standard type 3.8 cm in diameter, 7.6 m high) at such a rate that the dispersion flowed down along the tube walls in the form of a film. The upper end of the tube (above the dispersion inlet) was connected to an expansion chamber, which in turn was connected to a condenser and a vacuum pump. The vacuum pump kept this system under vacuum, (40 mmHg at the beginning, 26 mmHg at the end). As the dispersion flowed down the wall of the heat exchanger tube, the moisture separated from the dispersed gluten and passed upwards into the expansion chamber and then into the condenser, after which it was recovered.

The effluent from the bottom of the simple tube heat exchanger flowed to a centrifugal pump (equipped with bearings and seals that sealed the system from leakage and thus maintained a vacuum), which then returned the partially dehydrated dispersion back to the top of the heat exchange column again. In addition, the operation of the pump was sufficient to maintain the dispersion. Recycling was continued until condensate collection indicated that dewatering had been completed to the desired amount (e.g., to a residual moisture of 10%).

The dispersion was then centrifuged to recover dry gluten particles from the carrier oil.

The recovered gluten particles (with carrier oil on the surfaces) were then washed as a solvent (to remove oil) and the solvent was removed as described in Example 2 above.

The functional values obtained in this simulation of a continuous process are shown in the following table:

Test code no 810-A (10/22/75) 10 65700

Time Product Vapor Sheath Absolute Temperature Temperature Temperature Pressure (nniHg) __C__C_Qc _ 11:08 46 24 32 11:16 57 33 74 40 11:24 50 26 63 26 11:29 56 27 91 26 11:31 65 27 93 26 11: 36 76 The product is deleted

The somewhat higher temperatures reached at the end when the product is removed are not detrimental because, as explained above, gluten is more resistant to denaturation when its moisture content is low.

The product thus obtained was very white, odorless and had very attractive functional properties, as shown here.

Example 4 This example illustrates the treatment of already modified gluten, namely reduced gluten, to obtain further modified dry Vitaa liglutene, in which the unpleasant odors normally associated with such reduced products have been substantially removed.

A 2% solution of sodium sulfite (6.5 mL) was thoroughly mixed with wet plain vital gluten (2000 g) in a Prodex mixer under vacuum at 1800 rpm for 60 seconds at about 25 ° C. After allowing the pressure to rise, the mass was very quickly removed from the mixing chamber and placed in a retention trough. Reduced vital gluten, which had the desired flowable consistency, developed in less than a minute thereafter.

From this fluid 550 g of reduced gluten were separated and returned to the mixing chamber of the Prodex mixer together with 1600 g of Durkex 500 oil to which 1.6 g of Drewpol 10-4-0 had been added. The mixing chamber was sealed and a vacuum was maintained which was maintained at an absolute pressure of 10-20 mmHg while maintaining the chamber temperature at 60 ° C, corresponding to a dispersion temperature of about 45-50 ° C, for 35 minutes. The dispersion was kept under constant high shear mixing, which was obtained at a speed of 1800 rpm. with rotating cutting edge.

li 65 70 0

The product was removed by centrifugation (Sorvali R.C.-1 liter cups, rotation speed 2000 rpm) and treated as in Example 1 to remove unwanted carrier oil. The desired product was obtained as a creamy white powder essentially without the unpleasant odor associated with prior art products of this type. When a sample of the product was mixed with twice its weight of water, it quickly returned to the elongated fluid consistency typical of reduced gluten products, while the usual unpleasant odors had disappeared. Products of this type can be used in emulsified muscle systems and meat analogs.

Functional features

The functional properties of the new product obtained by the process according to the invention, and in particular those obtained using ordinary vital gluten, were compared with other commercially available gluten products by studying the development of gluten in model dough systems as well as by baking tests.

A. Model Dough System "Synthetic flour" was prepared by dry blending Gluene products into "A" grade wheat starch sufficient to provide 14% protein based on dry matter.

The flour was then moistened (with sufficient water to give doughs with a total moisture content of 35%) in a Farinograph sigma blade mixing bowl mounted on a Haake-Brabender Fari-nograph Haake torsionally sensitive transmission. (The Farinograph is a device widely used in the flour industry to determine the properties of a flour / water-or-kin system when mixing dough). As a result, if a substance modifies the properties of the dough, such a transformation is reflected in the resulting Farinogram as a change in the doology of the dough, (e.g., a change in the viscosity of the dough). Stirring was continued at 100 rpm. n 5 minutes past the development peak (when the maximum viscosity was reached). Viscosity profiles were plotted at a chart speed of 2.5 cm / min, with a full scale deviation corresponding to 5Mkg.

The obtained farinograms are shown in Figures 2-7.

Figure 2 shows the development line of the "Spring Top Patent" flour and this is included for comparison purposes.

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Figure 3 shows the changes in viscosity of the dough containing "Durum Semolina" flour and is also shown for comparison purposes.

Figure 4 shows the development of a "model" dough combined with ordinary ring-dried vital gluten, the development being found to be closely similar to the development of the dough of Figure 2, in which ordinary flour was used in the latter.

Figure 5 shows a model dough containing a gluten product prepared by the method according to the invention. The carrier, a hydrophobic liquid, was cottonseed oil and the content of the emulsifier, Drew-pol 10-4-0, in the oil was 1% by weight. The carrier oil was extracted to leave gluten with 8.5% by weight of a component consisting of residual carrier oil and natural lipoids. The rate of development is somewhat faster than that of regular vital gluten (cf. Figure 4).

Figure 6 shows the rate of development in dough systems similar to Figure 4, except that 2% (calculated on a full oven dry basis) corn oil was added to the system to more closely mimic commercial systems where most dough systems contain added oil or fat. As can be seen from Figure 6, the addition of corn oil significantly reduced the rate of development of ordinary production ring-dried vital gluten. Similarly, the final viscosity of this dough system was substantially lower than that of the same system without added corn oil (cf. Figure 4).

Figure 7 shows the result obtained by adding 2% corn oil to a model dough system containing a product prepared by the method of the invention (see Figure 5). Comparing with a system using regular vital gluten + 2% added oil (Fig. 6), it is clear that while there is a delay of about 1 minute in the establishment of development, the speed is then very fast. In addition, the final viscosity was much more acceptable.

B. Baking Tests (i) The baking test was performed as follows: (a) Recipe Weighted Parts

Flour (Glenrose) 400

Fat 12

Sugar 16 13 65700

Parts by weight

Salt 8 (nh4) 2so4 1

Water 199

Yeast 16

Ascorbic acid 4

Cysteine 4 KBrOj 12

Delpromase (ripener produced by Delmar Chemicals Limited) 2

Gluten Sample 8 (b) Method

Mixing time 30 s. Speed 1; 120 s, speed 3 (Hobart + dough bowl)

Stand for 10 min., Temperature 30 ° C

Weighing 275 g

Stand for 10 min., Temperature 30 ° C

Stand for 10 min., Temperature 30 ° C

Molding at the B&B

Lifting 90 min., Temperature 46 ° C

Bake for 19 minutes, cool to 219 ° C for one (1) hour and store.

Score;

The results of the baking tests are summarized in the following Table I, in which the characteristic volumes of the baked bread products (measured by standard methods) are listed alongside the type of gluten used in the preparation of the dough combination.

3

Gluten type_Specific volume (cm / g) (a) Ordinary vital gluten (comparison) 8.6 (b) Gluten combination prepared by the process of the invention containing about 1% residual carrier oil 8.9 (c) Gluten composition prepared by the process of the invention which contains about 13% residual carrier oil 9.2 14 65700

The above values show that the gluten combination prepared by the process of the invention with about 1% residual carrier oil gives a small increase in specific gravity compared to the reference value (compare b to a). The gluten system of this invention, which contained about 13% residual carrier oil, provided a substantial increase in specific volume, i.e., increased functionality (cf. c to a).

(ii) To demonstrate that the residual carrier oil / emulsifier generally does not have a significant effect on the baking properties of gluten treated in accordance with this invention, Lei experiments were performed using a model system, adding standard vital gluten per se and such gluten supplemented with various amounts of carrier oil 500 ) and an emulsifier (Drewpol 10-4-0). The results of these experiments are summarized in the following Table II, which details the specific volumes obtained on bread baked using the model flour system described below.

(c) Recipe__Weight parts_

Flour 400

Fat 12

Sugar 17

Salt 8 <NH4> 2SO4 1 H2O 199

Yeast 12

Ascorbic acid 4

Cysteine 4 KBr03 4 DP50 2

Gluten 24 (b) Method

Mixing time 30 s, speed 1; 120 s, speed 3 (Hobart + dough bowl)

Stand for 10 min., Temperature 30 ° C

Weighing 275 g

Stand for 10 min., Temperature 30 ° C

Molding at the B&B

Lifting 90 min., Temperature 46 ° C

is 6 5 700

Bake for 19 minutes, cool to 46 ° C for one (1) hour and store.

Score:

Table II

Gluten additive type_Specific volume (a) Glenrose + 6% regular vital gluten (comparison) 5.0 (b) Glenrose + 6% regular vital gluten + 1% Durke carrier oil + 1% Drewpol 10-4-0 emulsifier 5 , 1 (c) Glenrose + 6% regular vital gluten + 13% Durke support oil + 1% Drewpol 10-4-0 5.1

Since only differences in characteristic volumes greater than 0.2 are significant (compared, of course, to the comparison associated with this series of experiments), the results convincingly show that even large amounts of residual oil / emulsifier have no significant or significant effect on bread production.

Claims (7)

65700 16 A process for producing a substantially odorless and tasteless vital wheat gluten, characterized in that (a) vital wheat gluten is treated by dispersing moist vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier to form a stable dispersion of the hydrophobic liquid - 7: 1 and a moisture vital gluten content of at least 55%, (b) the pressure is reduced to at least about 50 mmHg and the temperature is raised to a maximum of 65 ° C and this treatment is continued until the gluten dehydrates and becomes substantially odorless and tasteless, and (c) separating the treated gluten from the hydrophobic liquid. Method according to Claim 1, characterized in that the treatment is continued for 25 to 40 minutes. Method according to Claim 1 or 2, characterized in that the temperature is raised to a maximum of 60 ° C. Process according to Claim 1 or 2, characterized in that the pressure is reduced during the formation of the dispersion and the pressure reduction is continued during the temperature increase. Process according to Claim 1 or 2, characterized in that the moisture content of the moist wheat gluten is 65 to 80%. Process according to Claim 1, characterized in that the amount of emulsifier is about 1% by weight, based on the amount of hydrophobic liquid. Process according to Claim 1 or 2, characterized in that the weight ratio of hydrophobic liquid to gluten dry matter is approximately 9: 1.