GB886487A - Improvements in and relating to edible protein compositions - Google Patents

Abstract

An edible protein composition consists of artificial fibres wholly or predominantly of protein, bonded by a binder comprising a complex of a binder protein with at least one polysaccharide having side groups which can react with the binder protein, preferably a polysaccharide having sulphate side groups such as carrageenin. Binder proteins mentioned are ground-nut protein, soya protein, casein, protein derived from blood serum, gelatine, zein, edestin and cottonseed protein. In producing the protein composition there is preferably employed for the binder an aqueous dispersion containing 30 to 300 grams binder protein and 1 to 50 grams carrageenin per litre, the ratio by weight of binder protein to carrageenin being 10 : 3 to 100 : 1, in an amount to give in the final composition a ratio of 3 : 1 to 3 : 20 dry weight of fibres to total dry weight of binder protein and polysaccharide. According to an example, one kilogram defatted ground-nut meal containing about 50% protein was stirred for 1 1/2 hours at room temperature in 10 litres water adjusted to pH 8.5 with sodium hydroxide, to yield after a further treatment a clear extract containing 100 grams protein per litre. A proteinaceous slurry was obtained by acidification to the isoelectric point with hydrochloric or lactic acid and into the slurry 10 grams/litre powdered refined carrageenin was dispersed. Wet, edible proteinaceous fibres prepared according to Specification 886,486 [Group IV (a) ], in the proportion 100 grams fibre/500 grams liquor, were then immersed in the binder liquor and the mixture of slurry and fibres heated gradually to a temperature of 80 DEG C. The solid phase obtained by centrifuging the hot mixture was a tender, meatlike food.ALSO:A protein composition e.g. a synthetic meat or meat-like food for animals consists of artificial fibres wholly or predominantly of protein, bonded by a binder comprising a complex of a binder protein with at least one polysaccharide having side groups which can react with the binder protein, preferably a polysaccharide having sulphate side groups such as carrageenin. Binder proteins mentioned are ground-nut protein, soya protein, casein, protein derived from blood serum, gelatine, zein, edestin and cottonseed protein. In producing the protein composition, there is preferably employed for the binder an aqueous dispersion containing 30 to 300 grams binder protein and 1 to 50 grams carrageenin per litre, the ratio by weight of binder protein to carrageenin being 10 : 3 to 100 : 1, in an amount to give in the final composition a ratio of 3 : 1 to 3 : 20 dry weight of fibres to total dry weight of binder protein and polysaccharide. According to an example, one kilogram defatted ground-nut meal containing about 50% protein was stirred for 1 1/2 hours at room temperature in 10 litres water adjusted to pH 8,5 with sodium hydroxide, to yield after a further treatment a clear extract containing 100 grams protein per litre. A proteinaceous slurry was obtained by acidification to the isoelectric point with hydrochloric or lactic acid and into the slurry 10 grams/litre powdered refined carrageenin was dispersed. Wet, edible proteinaceous fibres prepared according to Specification 886,486 [Group IV(a)], in the proportion 100 grams fibres/500 grams liquor, were then immersed in the binder liquor and the mixture of slurry and fibres heated gradually to a temperature of 80 DEG C. The solid phase obtained by centrifuging the hot mixture was a tender, meat-like food; the texture and chewiness of the food was improved further by a sterilizing heading at 100-120 DEG C. for 20 minutes.ALSO:A protein composition, e.g. a synthetic meat or meat-like food, consists of artificial fibres wholly or predominantly of protein, bonded by a binder comprising a complex of a binder protein with at least one polysaccharide having side groups which can react with the binder protein, preferably a polysaccharide having sulphate side groups such as carrageenin. Binder proteins mentioned are ground-nut protein, soya protein, casein, protein derived from blood serum, gelatine, zein, edeotin and cottonseed protein. In producing the protein composition, there is preferably employed for the binder an aqueous dispersion containing 30 to 300 grams binder protein and 1 to 50 grams carrageenin per litre, the ratio by weight of binder protein to carrageenin being 10 : 3 to 100 : 1, in an amount to give in the final composition a ratio of 3 : 1 to 3 : 20 dry weight of fibres to total dry weight of binder protein and polysaccharide. According to an example, one kilogram defatted ground-nut meal containing about 50% protein was stirred for 1 1/2 hours at room temperature in 10 litres water adjusted to pH 8.5 with sodium hydroxide, to yield after a further treatment a clear extract containing 100 grams protein per litre. A proteinaceous slurry was obtained by acidification to the isoelectric point with hydrochloric or lactic acid and into the slurry 10 grams/litre powdered refined carrageenin was dispersed. Wet, edible proteinaceous fibres prepared according to Specification 886,486 (Group IV (a)), in the proportion 100 grams fibre/500 grams liquor, were then immersed in the binder liquor and the mixture of slurry and fibres heated gradually to a temperature of 80 DEG C. The solid phase obtained by centrifuging the hot mixture was a tender, meat-like food; the texture and chewiness of the food was improved further by a sterilizing heating at 100-120 DEG C. for 20 minutes.