JPH02501262A - Methods, devices and products for protein products with aligned fibers - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention is directed to the production of foods with fibrous properties, more specifically protein, carbohydrate an aligned line of focused fibers consisting of a material and an optional lubricating component The present invention relates to an extrusion method for producing foods having fibers. The present invention also provides Concerning foods manufactured by The fiber bundles contained in the food of the present invention are also arranged in parallel. rows, oriented, and exhibiting a substantially continuous appearance over the entire length of the food product .

Description of prior art For many years, the food industry has used high-protein, low-copper products with a fibrous appearance and texture. Attempts have been made to provide strike food.

U.S. Patent issued August 20, 1940 to Meigs No. 2,211,961 discloses that fibers are made from globular proteins stretched in the longitudinal direction. A method of manufacturing an "artificial fiber" is taught.

Published on July 27, 1965 for Kjelson 7 U.S. Pat. No. 3,197,310 discloses wheat gluten and defatted oil seed flour. A method for producing a fibrous protein product from a mixture consisting of . Kujerun is made from wheat gluten that has been defatted. ) powder and then the composition is set-up or hardened at high heat. Rigelson says, ``I blended it for about 10 minutes, and after... it had a powder-free line. ” (column 6, lines 45-6).

U.S. Patent G3 issued June 4, 1974 to Yang et al. ; 81.4, 8, 2L3 specifies that the dough having a Reynolds number of less than 2,000 is stretched. process and heat set the dough during or after the stretching process. A method for producing a plant protein product characterized by having fibers is taught. has been done.

Feldburgge et al. on May 27, 1975. Published U.S. Pat. No. 3,886,299 describes dough, such as Praben. By extruding through an extruder using a pressure of about 100 p, s, i, g, Therefore, a method for producing a plant protein product characterized by having fibers is taught. Ru.

November 14 and 19, 1978, both to deRuyter. U.S. Pat. No. 4,125,635 and U.S. Pat. No. 4,346,652 describes fibers arranged in a curved shape by extrusion. A method of producing a plant protein product having characteristics is taught. Delui In the ter method, a dough consisting of vegetable protein is transported by a screw having an internal conveyance section. - passing through the conveyor. The shape of the internal conveyance section is similar to that of a screw conveyor. while passing through the material in a manner that is effective for being stretched.

Detailed description of the invention The dough consists of vegetable protein, carbohydrates and optional lubricating ingredients. Mix well and proceed through the resulting dough through the first passage or relaxation chamber, after which the dough push the doe through the second passage, then push the doe through the third passage, and then push the doe through the third passage. Sufficient heat is applied to the dough in the road section to raise the dough temperature and fix the dough structure. , whereby the food of the invention (hereinafter optionally 1 starch-protein fiber'',!8 What is the name f-'7″SPP? K”j:”:+ was found.

In one embodiment of the invention, the first passage has a first cross-sectional area and the second passage has a progressively narrower cross-sectional area. and the third passage has a third cross-sectional area smaller than the cross-sectional area of the first passage. do.

One objective of the present invention is to provide a novel nutritional food with aligned fibers. Ru.

Another object of the present invention is to have aligned fibers that improve the appearance, texture and mouthfeel of chicken breast meat. The aim is to provide nutritious food that has a good taste.

It is also an object of the present invention for further processing to produce novel nutritious snack foods. is to provide basic food products.

Another object of the present invention is to provide a method for producing the above nutritional food.

These and other objects will become apparent from the detailed description below.

゛゛　simple 4 lights FIG. 1 is a simplified schematic diagram of the method according to the invention; FIG. 2 is a simplified schematic diagram of the method according to the invention; Fig. 3 shows one example of an apparatus for carrying out the process of the present invention in a batch mode. 1 is a side view of one embodiment of the apparatus; FIG. 4 shows means for removing and rearranging the removable third passageway of the device of the invention; FIG. 5 is a front view of one embodiment of the invention with the removable third passageway of the device of the invention removed. FIG. 6 is a front view of one embodiment of an alternative means for forming the SPF. 7 is a front view of an embodiment of the device of the present invention having a plurality of smooth lumen tubes for The figure shows one embodiment of the dough reformer of the device of the present invention. is a side view of; FIG. 8 is a front view of the Douri homer in the embodiment shown in FIG. 7; FIG. 9 is a front view of the Douri homer in the embodiment shown in FIG. Fig. 10 is a top view of the Douriformer of the present invention; FIG. 11 is a diagram showing changes in the flow of dough in the apparatus of FIG. 2; FIG. 1 is a side view of an embodiment of an apparatus for performing the method in a patch manner; and FIG. 12 is a side view of one embodiment of the removable smooth lumen third passageway of the device of the present invention; .

81M17): 21'2 The protein source used to produce the food of the invention may consist of plant protein. Wear. In the present invention, grains, -Niolucido and combinations of both are preferred. It is a source of protein. Also, if the protein is smaller than the initial protein under the mixing conditions of the present invention, Preferably, it contains proteins that form white matter fragments. The protein source meets the mixing conditions of the present invention. Protein fragments with a "molecular weight" of less than about 10,000 Daltons More preferably, it contains proteins that form fragments. Ma Another advantage is that protein fragments can recombine to form a new protein. Delicious. Wheat gluten is a preferred protein source, and a particularly desirable protein source is about 65% to about 80% by dry weight (hereinafter, percentages are not specified) (by weight unless otherwise specified); less than about 8 percent lubricants and wheat gluten, which consists of about 10% to about 20% carbohydrates. Additionally, the stiff wheat gluten has a moisture content of preferably about ♂k. It may contain about -tFy percent moisture.

Even if the carbohydrates in SPF are derived from carbohydrates present in the protein source, good. In addition, carbohydrates in SPF include carbohydrates present in protein and additional carbohydrates. It may be derived from a combination with a source. Additional carbohydrate sources come from plant matter Any induced starch may be used. Flour powder, especially on dry basis Flour flour containing at least about 11% protein is the preferred added carbohydrate for SPF. It is a source. The carbohydrate source of this flour powder is at least about 12 percent protein. More preferably, it contains the following. In addition, the flour powder is a clean white 7 leba. It is even more preferable that the powder be a powder with a powder. Moreover, the carbon used in the method of the present invention The chemical source is a “new” protein formed from protein fragments derived from the protein material used. Preferably, it is something that can be "complexed" with.

The lubricating ingredients used in manufacturing SPF can be any substance that can be used in food. It may be something like. The lubricating component may be added as a single component, or Alternatively, it may be poured onto the surface of the dough. Injecting lubricating ingredients onto the dough surface If the lubricating component is one plug of the dough, Preferably, it is injected into the surface. The oil-based substances used to manufacture SPF are food products. It can be any lipid material approved for use in. Method of the invention Preferably, the oily substance used is solid or semi-solid at ambient temperature. Hydrogenation or partially hydrogenated vegetable oils, such as soybean oil, sunflower oil, safflower oil, peanut oil Vegetable oils, including coconut oil, olive oil, etc., and animal fats, such as milk fat, can be used in the method of the present invention. It is a particularly preferred oil-based substance for use in water.

All foods of the present invention contain fibers, but these fibers range from very fine in appearance to It ranges from very course to very course. individual foods are very This width has a fine appearance, a very course appearance, or a fibrous appearance. There are many types of fibers that are intermediate between these two points. Depends on variables. Dough with a high level of protein concentration, e.g. high wheat gluten concentration Dough results in coarser fibers. White wheat used as an additional carbohydrate source Even when high levels of whole wheat flour are used instead of powder, there is a tendency to produce more coarse fibers. be.

In addition, the fibers of the food of the present invention have a very round cross-sectional appearance (cylindrical). fibers) to those with an almost linear appearance (sheet-like fibers). present invention It is preferable that the food products have fibers close to cylindrical fibers; The fibers included in the food of the invention preferably have a substantially circular cross-sectional appearance.

Also, SPF is unstable in dry heat and affected by amalease and acids. It behaves similarly to starch-based foods in that it is saturated with starch and exhibits the aging phenomenon of starch; It has been found that they do not behave like protein-based foods.

Briefly, the method of the present invention involves preparing a dough from various ingredients and adjusting the mixing tension in the dough. It consists of relaxing, stretching and fixing the dough. The method of the present invention is carried out in the following order: i.e., piston-like flow, “differential shear” hear)"flow and one plug" 70-.

First of all, if you use a certain amount of protein source with some added carbohydrates; Contains about 10% to about 85% protein on a dry basis when mixed with its additional carbohydrate source Prepare a mixture.

If using an additional carbohydrate source, add the protein source and additional carbohydrate source to any dry mixture. Prepare a mixture of dry ingredients by mixing thoroughly using the Shing method. If you include other dry ingredients, these other dry ingredients are added to the dry ingredients listed above at this point. can be added to the mixture and added to the dry ingredient mixture at that point. It is preferable to enter The dry ingredient mixture is substantially homogeneous prior to the addition of the flowable ingredients. Good quality is desirable. It is also recommended that dry mixing be performed at approximately ambient temperature. So true. Typically, dry mixing is completed in less than about 30 minutes.

In the method of the present invention, dough comprising about 10% to about 65% protein has SPF. Generally, from about 10% of the total dough weight to about Preferably, 50% is protein and about 10% to about 35% of the total dough weight. is preferably a protein.

Preferably, the dough also contains about 10% to 60% starch-containing carbohydrate material; More preferably, it comprises about 10% to 65% starch-containing hydrocarbon material, and about More preferably, it contains 15% to about 30% starch-containing carbohydrates.

Any hydrophilic ingredients can be added or included in this homogeneous dry ingredient mixture. it is conceivable that. To improve the homogeneity of the mixture, solid and semisolid oily substances should be dried. It is best to melt it before adding it to the dry ingredients. Nevertheless, oily substances water and added as an atomized mist, e.g., substantially simultaneously with the addition of the water spray. can be done.

The dry ingredient mixture is then combined with an amount of water. Generally speaking, the dry ingredient mixture and Approximately 30% to 60% of the combination with flowable material is water. Dry ingredient mixture and flow More preferably, about 35% to 45% of the combination with the active substance is water.

When lubricating ingredients are included in SPF formulations, they are generally combined with a dry ingredient mixture and water. About 2.5% to about 15% of the combination is a lubricating component. SPF formulation with lubricating ingredients from about 3.5% to about 10% of the combination of dry ingredient mixture and water when included in water. Preferably, it is a slippery component. In addition, the lubricating component serves as a carrier for optional seasonings. It can also be used as a rear.

Optionally, the dough used in the method of the invention may be supplemented with a food grade acid, e.g. (citric acid, acetic acid, malic acid, latic acid), may include fumeric acids and mixtures thereof. , the acid component of the dough may cause a detectable amount of water decomposition in the starch component. or the identity of the protein material without causing any detectable changes in the preparation. Preferably present at a level. It is more preferable that the pH of the dough is approximately neutral; More preferably, it is at least about 6.6. The pH of dough is low More preferably, both are about 6.8. Approximately 0.1% or more of acidic enemies are present in the dough. When present, thin, brittle fibers and compact, dense-looking fiber bundles are formed. I was caught. In addition, when an acid is used in the formulation of the present invention, the acid may be used as a stretching, cohesive It is preferable not to inhibit the formation of cormorants.

In addition, the acid must be a dry acid and, if used, be included in a homogeneous dry ingredient mixture. is preferred.

The dough of the present invention, therefore the SPF, is from Washington.

Official Men's Op Analysis 7- (0f (1980), No. 16th edition, method 7.061-5. r) may be included. However, there is about 4% or more dietary fiber in the dough. It is thought that the formation of fibers is suppressed.

Optionally, the dough, and therefore the SPF, contains sugar or other sweeteners. SP The presence of a shield in F tends to produce softer fibrous tissue. In terms of prison sentence, the book The dough used in the method of the invention contains from about 0% to about 12%, based on the total dough.

When a shield is used in the formulation of the product of the invention, the shield may contain sucrose, maltose, or both. It is preferable that the wettability (hydroscopy) is not greater than that of the mixture. . When sugar is used in the formulations of the present invention, the sugar may be sucrose, maltose or a mixture of both. Preferably, the dough contains from about 1% to about 7% sugar, based on the total dough. Yes. More preferably, when a shield is used, the shield is sululose.

Also, if desired, the dough and therefore the SPF are approved for use in foods. May contain salt. If there is a fence in SPF, thicker fibrils, There is a tendency to produce denser fibers and more compact fiber bundles. Salt is a chemical Proteins that are likely to undergo chemical reactions and react with other components due to such interactions. Low dehydration of water in starch powder acts to protect quality and has been proven It is thought that movement in early summer and the changed osmotic pressure of the system, especially the osmotic pressure of starch powder, may be disturbed. available. Salt also binds to protein fragments once they are arranged. It would work like this. When salt is included in the dough of the present invention, the dough is based on its total weight. less than about 1.5% sodium, potassium, calcium or mixtures thereof salts in It is preferable to include. When salt is used in the dough of the present invention, the dough of the method of the present invention More preferably, the salt content is about 0.1% to about 1.0% based on the amount of salt. The door of the present invention More preferably, when salt is used in the dough, the dough contains about 0.1% to about 0.4% salt. Yes.

Flavor enhancers such as monoammonium glutamate, ribotides and mixtures thereof can also be used in the dough of the present invention. When flavor enhancers are used, they are should be used at a level that does not inhibit the formation of

for a period of time sufficient to give a dough that looks like bread dough at a temperature below about 25°C. Mix. The dough has the following appearance and viscoelastic properties: extensibility, cohesion, elasticity, and semi-transparency. More preferably, it has a clear to opaque surface appearance. When the dough is stretched by hand, the line It is further preferred to form fibers. Typically, the above combination will take about 5 minutes to Mix for approximately 10 minutes. It is also preferable not to overmix the dough.

The dough begins to become wet, sticky, brittle, and has an “overmixed” sheen. If you start to have too much, you're starting to mix too much. In addition, the mixing method is “low energy ``It is preferable to use a mixing method and to mix the dough in the minimum amount that produces a homogeneous dough. Yes.

In one embodiment of the invention, the dry ingredient mixture and water are both combined in predetermined weighted proportions. is then fed into a first dough mixing chamber where the combination is mixed for approximately 10 minutes. . The continuously mixed combination is then transferred to another mixing chamber where the mixed A set of screws for transporting the combination into a second passage or stationary zone while mixing the dough. Further mixing occurs due to the feeding mechanism.

In another embodiment, the mixed and refined dough is fed into a hole and then Drop the amount into the piston pump.

Preferably, the dough is further processed within about 1 hour after the first dough mixing step is completed. However, it is more preferable that the dough is fresh.

If the dough is held for a long time after its mixing but before further processing, It is preferable to maintain the corrugated iron at ambient temperature or lower. Also, moisten the dough. It is preferable to have a ridge to be effective in preventing the loss of minutes.

Approved by Kugelson (U.S. Pat. No. 3,197,310), Wheat Gluten Mixing is sufficient to produce fibers. These fibers are The mixture is strain-aligned in the mixing process path. For example, screw set mixing equipment The dough emerging from the dough has apertures arranged in a spiral, spiral or curved shape.

For example, the DeRuyter patent (U.S. Pat. No. 4,125.635 and U.S. Pat. No. 4,34 6.652).

The present invention includes a method for producing a novel food product, an apparatus for producing the same, and a novel food product obtained. shape The novel food product as made and before any further processing consists of I4 males. Looks like a rope or tow. Furthermore, the tow produced when carrying out the present invention is It has a “skin”, a non-fibrous sheath, that covers the surface of the tow. do. Further examination with the naked eye reveals that the tow beneath the "skin" is composed of multiple fiber bundles. I can see that it is being done. The SPF tow medium fiber bundle runs the entire length of the product. looks like.

The SPF is a complex of parallel bundles, and the 6 bundles are also a complex of parallel fibers. fiber is linear and has the appearance of running the entire length of the tow, but in reality the length of each fiber is It is believed that in practice it will be from about 1 clrL to about 20 cm.

When examined microscopically, each fiber is composed of multiple aligned fibrils, with each fibril It becomes clear that the rills are also composed of myofibrils. SPF myofibrils Detailed compositional analysis, including examination using transmission electron micrographs, and undercurrents The data for Example 5 shows the following composition for WJj greens. In other words, myocardium The inner core of the fiber appears to be essentially protein.

This core is thought to consist of aligned polymerized protein fragments, creating a new “protein”. These protein fragments continue to be aligned. It is thought that the core of this protein is When surrounded, it will become a protein-carbohydrate complex. This complex is dietary fiber It may also contain other ingredients such as minerals. This protein-carbohydrate complex is Stabilizes SPF by forming numerous hydrogen bonds between its components I think that the. Protein-carbohydrate complexes, on the other hand, contain about 60% to about 90% protein. Composed of white matter, about 10% to about 40% starch, and other carbohydrates looks like. Finally, the outer layer of myofibrils (based on the outer layer only) is at least It appears to be composed of about 90% gelled starch. Furthermore, the myofibrils of SPF Scanning electron micrographs (SEMs) of starch-containing materials show ungelled precipitates on the surface of It seems to indicate that it does not contain substantially 1Pffi. It looks like

The length of the product tow depends on the method used to carry out the invention, such as the means used to remove the tow. usually measured by criteria other than those necessary to If the tow is not cut A dough is a long continuum that ends only when the dough available for the process is consumed.

Upon exiting the equipment used to produce SPF, the tow is located at the exit orifice of the equipment. It has a shape.

A non-fibrous sheath or skin covering a tow produced in the practice of the present invention. Thickness can vary widely. Does the SPF “skin” heat up the SPF surface too much? , or by shear forces induced in the surface of the dough during processing. I'm thinking about that. By controlling the heating and shear of this process, for example, compared to the product skin experienced when heating changes. A thin, uniform skin is obtained. Saki'A of products with various heating changes It will have a salami-like tough skin with an average thickness of about 1 to 3 inches. SPF is Preferably, the skin has a thickness of less than about 1 u, more preferably less than about 0.5 mx. Delicious. Thin skins generally allow any process, including heating, to fully penetrate the surface of the dough. It is obtained when the dough surface is controlled to maintain a certain level of moisture so that the dough surface does not become dehydrated. It will be done.

When examining SPF with the naked eye, SPF has a visual structure reminiscent of animal muscle tissue. Ru. This product often resembles the white meat of a chicken breast, but its formulation and processing conditions Orientation of horse meat and frogs by varying the color and fiber appearance of the final product , products that resemble “red meat” or fish meat or are different from those traditionally available. Obtainable. However, SPF has a typical value when looking at animal muscle tissue under a microscope. The typical cross-pant structure (cross-banding) is missing. ing.

Spirals created in the dough mixing process to produce linear fibers during SPF , spirals, and other shapes must first be relaxed, but generally speaking The more intense the mixing process, the longer the time required for its relaxation. Ru. The fibers mix the dough, stretch the dough, and feed it through a dough screw feeder. whether manufactured by pressing or by any other method; Regardless of whether the dough contains fibers, given enough time, it will relax and its clarity will improve. It loses its white fibrous appearance. Mix the dough, stretch it and push it into the screw feeder All of this results in what is referred to herein as dough mixing tension. Doe's The mixed tension in the dough will maintain the dough fiber for as long as it remains until the fiber is fixed. do. If the mixing tension of the dough created in the dough mixing process is not sufficiently relaxed, the main Aligned myofibrils, fibrils, fibers and fiber bundles of the products of the invention are not obtained.

The mixed tension of this dough is further processed to make myofibrils, fibrils and fibers straight and parallel. It is necessary to sufficiently relax them in order to align them with each other. A set of screws is supplied for dough. In one embodiment of feeding with a device, the dough mix tension is such that the dough is through the first passage at a speed that provides sufficient residence time to relieve at least some of the force. It is sufficiently relieved by pushing forward. Minimal mixing and piston type supply In one embodiment using a feeder, the relaxation time is can be achieved.

In one embodiment of the invention, the dough is moved along a passageway substantially parallel to the inner wall of the passageway. substantially constant throughout the passageway so as to effectively displace substantially all of the dough; Relax by pushing forward at speed. In the following, this aspect will be It is called ton-like flow. Therefore, the fibers formed during mixing are formed during the mixing process. The tightly coiled dough becomes clearly (and at least becomes a relaxed dough) It is also necessary to relax the situation to such an extent. Preferred way to alleviate dough The method is to push it through a smooth lumen passage, so that the dough is then Retention in the passages or You will have some rest time.

The dough is pushed through a smooth lumen passageway with a pressure of less than about 8 Q p, s, i, g. and in prison, Doe was sentenced to less than 35 p, s, i, g, under pressure. It is forced through a smooth lumen passage. Doe is about 20 p, s, i, g, un Preferably, the passage is forced through the passage by a full pressure and about 15 p, s, i More preferably, the pressure is less than , g.

Doughs, such as those containing high levels of wheat gluten, relax much more slowly than other doughs.

It is also preferred that the stationary zone, ie the passage, has a constant cross-sectional area. Furthermore, Preferably, the pressure for pushing the dough is also substantially constant.

In some embodiments of the invention, the dough may be mixed and strained following treatment. The fibers in it are stretched in a non-baking process that is sufficient to align them. vinegar. Preferably, the dough is sized in one dimension so as not to cause significant volume expansion in the dough. stretched in the direction. The volume of SPF is approximately 125% of the initial dough volume measured after mixing. %, and even more preferably less than about 112% of the initial dough volume. preferred.

In contrast to the lack of significant volumetric expansion, the dough is stretched in one dimension. In the same direction, the initial length of the dough is smaller (both have lengths in the same direction which are 300%). Preferably, it is stretched. In other words, the length added to the dough is It is at least about twice its initial length. More preferably, the dough is at least about 30 When the dough product is stretched by 0%, its initial length in the direction of stretching of the dough is reduced (approximately 4 00% length.

The preferred means of stretching the dough is to stretch the dough substantially in one direction. Applying a uniform force to push through a passageway of progressively narrower cross-sectional area It is. In this case, the dough typically passes through a passageway with a progressively narrower cross-sectional area. less than about F3 Q p, s, i, g, preferably less than about 35 p, s, i, g, more preferably less than about 15 p, s, i, g. Ru. In addition, the cross-sectional area gradually becomes narrower (the passage has a smooth inner lumen). is preferred.

Alternatively, after relieving at least some of the mixing tension in the dough, the dough is passed through the first passage. A second length of smooth lumen tubing with a cross-sectional area of the same order of magnitude as the cross-sectional area of This is a method of pushing forward.

While being transferred through this second length of smooth lumen tubing, the doe is at least young. Effectively lowers the viscosity of dry dough to about 1/1o or less of the initial (environmental temperature) viscosity. is heated to. Dough viscosity 9 After this change, the dough is thought to move in a “differential shear” flow. be exposed.

Once “differential shear” flow in the dough is achieved, the dough becomes smooth with a third length. The lumen tubing is forced through and further heated therein. This heating increases the viscosity of the dough. The viscosity is returned to approximately the initial (environmental temperature) viscosity. This second change in dough viscosity causes the dough to ``Plug flow occurs.

In some embodiments of the invention, at one plug flow of the dough, the dough is a scarlet fiber bundle of SPF. These fiber bundles are aligned at right angles to the cross-sectional slope of the dough. it is conceivable that. 6 Differential shear” Even in terms of dough flow, the dough consists of fiber bundles of SPF. , but even if some of these fiber bundles are aligned with each other, most of them are not aligned with any single fiber. The bundles are not arranged in parallel. During piston-like flow, the dough undergoes various stages of relaxation. Contains fiber coils. See Figure 10.

The cross-sectional shape of each passageway has an influence on the formation of SPF. At least in continuous method embodiments In this case, each side of the cross-sectional plane perpendicular to the dough flow direction of the passage has approximately equal length. A passageway with a cross-sectional shape between square and circular produces a fiber with a circular cross-section. It is thought that it can be done. In contrast, a passageway with substantially unequal sides has a linear cross-section It is thought that this causes the production of edge line sheet-like fibers). Therefore, the passages are circular, triangular, Has an oval, square, rectangle, star, trapezoid, or any other polygonal cross-sectional shape the cross-sectional plane of each passage (i.e. perpendicular to the direction of dough flow) The plane) is preferably a polygon whose sides are approximately equal. Section of approximately equilateral polygonal passage The surface plane is circular or at least close to a square, or the cross-sectional plane of the passage is circular. It is even more preferable that there be one. The cross-sectional shape of the passageway does not determine the fiber cross-section of the SPF product. It is considered that

It is not necessary that the passages all have the same cross-sectional shape (and the third passage may have one or more cross-sectional shapes). It should also be recognized that it can take any shape. However, for example, if the first passage have a circular cross-sectional shape, and the third passage can have an elliptical shape, so that both passages A second passage with a gradually smaller cross-sectional area, which is sandwiched between the two, is adjacent to the first passage. The cross-sectional shape changes from a circular cross-sectional shape at the end to an elliptical shape at the end adjacent to the third passage. It will have a surface shape. Substantially the entire length of the adjacent passageways may have various cross-sectional shapes. but each of the ends of each adjacent passageway has the same cross-sectional shape and area. I have to throw it. The cross-sectional shape at each end of the passageway has a progressively smaller cross-sectional area. If different, this passage is sometimes referred to herein as "Doriho-?" -(doug h reformer).

Furthermore, the stretched fibrous dough is heated in-line with the stretching process. In heat-setting embodiments of the invention, the passageway for heat-setting the stretched dough, i.e. That is, the third passage has a cross-sectional shape, for example, from a substantially circular cross-sectional shape to a substantially square cross-sectional shape. without affecting the cross-sectional shape of the fiber up to the cross-sectional shape (i.e., in this example, the fiber may be changed (maintaining its shape cross section).

Aligned fibers, fibrils and myofibrils are after the stretching process but aligned fibers It is necessary that the bundle mix tension be fixed before it is relieved. Mixing at this stage The time required to relieve tension varies. Larger surface area per unit volume of dough The organic acid in the channels holds the mix tension longer and therefore holds the dough longer before fixing. It is recognized that it can be retained.

Nevertheless, aligned fibers, fibrils and myofibrils stretch the dough. It is preferable to allow the fixation to occur within about 60 minutes after exposure.

The stretched dough is then made by applying sufficient heat to the dough. With temperature, the dough structure is relaxed and non-fibrous It is fixed by increasing the temperature to a temperature sufficient to prevent the condition from occurring. doe The heat sources used to fix the It can be any type of heat such as heating, steam injection heating or a combination thereof. Ru. Heat the dough to about 85℃ to about 130℃ for about 10 minutes to about 90 minutes to fix it. is preferred. Once fixed, the fibers in the dough will become non-fibrous dough even if left unattended. won't return. However, if the product is not pulled apart after fixation, the fibers in the stretched dough will It is not easily obvious. For example, in one embodiment, the method 1 "unripened" fibers are produced, but these fibers are "unripened" during cryopreservation, for example. When stored to allow fibers to develop effectively, the fibers become distinguishable or obvious. can be obtained.

In some embodiments of the methods of the invention, the expanded fibrous dough is heated in two stages: step and the subsequent heating step (heated in the second heating step).

In embodiments using a second heating step, the second heating step is herein referred to as baking. This process is called the grading process. In the case of an embodiment that does not use the second heating step, the heating step is baking step, and this single heating step is also separately referred to herein as baking. This process is called the grading process.

The baking temperature is above the temperature necessary to plasticize the starch present in the dough. Preferably, the temperature is below that effective to destroy the powder. Heat and fix the dough. The dough may be baked either during or subsequent to heating. This bass In the kinging process, the dough is heated to a temperature of about 80°C to about 110°C for about 10 minutes to about 150 minutes. More preferably, the dough is heated at a temperature of about 85°C to about 104°C for about 15°C. Bake for a minute to 120 minutes, most preferably at a temperature of about 87°C to about 87°C. It is heated at a temperature of 95° C. for about 30 minutes to about 110 minutes. In prison terms, open The air temperature is about 4-25°C higher than the dough temperature during baking. baking dough The high heat sources applied to the dough are convection heating, conduction heating, infrared heating, microwave Any conventional heating means, including heating, steam injection heating, or a combination thereof. You can also get it.

For convenience, the part of the apparatus that performs the baking process will be referred to herein as an oven. do. The oven is connected in-line with the extension and fixation parts of the device and is therefore continuous. It may be a separate process or the oven may be separate. Oh If the bun is not in-line, the channel containing the stretched dough is removed and the orb transferred to the After baking, the product is removed from its channel and placed in the empty channel. The channel is returned to be concentric with the elongated section of the device. The third removable passageway Although preferably a portion of the third passageway, in some embodiments substantially all of the third passageway All of them are passageways that can be attached and detached. In some embodiments, the removable passageway 1 differential shear” at the beginning of the third passage so that its detachable section begins after the flow phase begins. placed at a sufficient distance from the Other aspects including removable passages the removable passageway is substantially adjacent to the second passageway; There is a connection means for the removable passage.

A semi-continuous embodiment of the invention consists of using a plurality of such post-extension passages. However, in that case one such channel is completely filled with the stretched dough, so that its filling The passageway is removed from the straight alignment of the extension and other empty passageways are placed in direct line with the extension. Placed. The removed removable passage is then transferred to the oven and the dough is Baked. After baking, the product is removed from the removable channel.

The next removable passage is removed in the same manner as the first removable passage. After a period of time, the first removable passageway is arranged in a straight line concentrically with the extension of the device. (Returned.

The baking process involves doughs having a carbohydrate content of about 15% to about 70% on a dry basis. and have the maximum utilization rate. Furthermore, the SPF after baking is initially present in the dough. Preferably, the final wet product has a wet moisture content of about 75% to about 98%.

When the 5PFO fibers are formed, the products of the invention exhibit aligned, parallel, substantially linear The fibrils appear to have a substantially uniform starch coating by SEM.

In one embodiment, the dough is heated to a temperature sufficient to plasticize the dough before stretching. It will be done. Generally speaking, the temperature of the dough is raised to between about 60°C and about 85°C before stretching. It can be plasticized by heating.

K which improves the productivity of the process of the invention is to remove the dough from the final batch before it enters the third passage. Preferably, the heating is from about 25°C to about 15°C below the King temperature.

In one embodiment of the method of the present invention, the dough is prepared by: (a) mixing tension of the dough affecting the product; In order to prevent the mixture from causing a Push through each passage whose area gradually becomes smaller to stretch it out. After that, the dough is forced through a third passage with a "differential shear" flow.

The dough is heated as it is forced through the third passage.

When heating dough by convection means, substantially all of the dough, e.g. the center of the dough The dough flow characteristics at the point along the dough travel path in the third passage where the transition temperature is reached. properties change and the “differential shear” flow is replaced by a transition type flow. The transition temperature at which this changes is generally considered to correspond to the gelling temperature range of the dough.

Regarding wheat gluten/wheat flour powder dough, the flow change temperature range of this dough is approximately 85℃ The temperature ranges from about 160°C to about 160°C. As the dough continues down the third aisle, the dough reaches the same temperature. held or further heated. Preferably, the dough is further heated. Then click The flow of dough turns into a plug flow. If it does not contain sufficient lubricating components, the friction between the inner surface of the third passage and the dough will cause The formation of products with aligned fibers is inhibited and disintegrated. However, Dou's style Inject lubricating ingredients onto the surface of the dough before or almost at the time when it becomes a “plug flow” This friction can be overcome and a product of aligned fibers can be produced. becomes. Preferably, the lubricating component is injected before plug flow begins. .

In the third passage, the fiber bundle causes a “differential shear” flow. ``Aligned'' fiber bundles are aligned only to a limited extent; and are not aligned throughout the product. Long parallel fiber bundles of SPF is uniform throughout the product while the dough is in the transition flow phase and travels through the third passage. They are forced to line up.

The viscosity of the dough changes during the process of the invention as the flow properties of the dough change. However, the dough has a viscosity ranging from about 104 centipoise to about 106 centipoise. Ru. Therefore, in the method of the present invention, the minimum viscosity of the dough is small (approximately 104 cm). It's poise.

After all, its Reynolds number is between about 10-7 and about 10'''5. Preferably, the Inolds number is significantly less than about 1. But the important thing is that through the first passage to a part with a gradually decreasing cross-sectional area, and then to a third part. If SPF is to be produced by pushing through the dough, the dough flow should be approximately 1 or less. In addition to having a Reynolds number of That is. Also, some of the paths the doe moves through are It is also important that they are virtually concentric. This dough flow path with concentric passages The doe spiral channel is clearly contrasted and distinguished from other types of channels. Ru. The movement path of the dough is such that the dough moves through a passage having a decreasing cross-sectional area, or or otherwise reorganized and/or stretched, so that the rows converge as It can be a siege.

Also, throughout this process, the singular force is about 10 p, s-I-gJJ. is preferred, and more preferably less than or equal to about 8 p, s, i, g. this power is a piston feeder or shaft where the applied driving force is positioned in front of the first passage. Is it a direct pushing force such as a clew feeder, or is it a vacuum pump? tensile forces, such as those exerted by vacuum pumps at the end of the process. It is considered to be relatively unimportant as to whether

For convenience, herein, the method used to move the dough in the method of the invention is All forces will be referred to as indentation forces. However, the preferred method requires the least amount of energy to the dough. It is considered that the force exerted on the dough, including shear force, is reduced. We believe that piston type force is preferable to screw feeder devices for It will be done.

If desired, the SPF may be further processed. To further process it like this Thus, the taste, nutritional value, or both of the product can be improved or it can be improved. done for other purposes. The further processing process uses SPF approved substances for food. coated, fried, and coated with SPF along with substances approved for use in food. It can be processed by injection or a combination of these.

For example, SPF or other textured proteins with a protein content of about 20% or more. White matter products, especially fibrous or vesicular textured proteins, preferably fibrous Textured proteins can form the core of sugar fruit products.SP S If the PF or textured protein contains seasonings, use SPF or textured protein. Char-processed protein uses lipophilic seasoning-processed protein as the “core” of sugar fruit products. If so, include SPF or textured protein as a “center” in the sugar fruit. It is preferable to coat it with a moisture barrier (approved for use in foods) before use.

Here, the "center" of sugar fruit is Milky Way candy bar (Milk). Candied fruit cores such as ``Way candy bar'' or ammo Candied fruits such as almonds, milk, chocolate, parts and other candied fruits such as almonds It means both cores.

FIG. 2 depicts one embodiment of the apparatus and method of the present invention. This batch method The device consists of a drive means 210 for a screw feed 220 in the passage 200. . The dough is fed into the apparatus in batches from a hopper 230; it enters a double passage 200; There, it is driven and moved forward by the screw feed 220. Screwf The field 220 is adjacent to a quiescent zone 250 provided within the passageway 200. It ends at point 240. The dough is held still by the action of the screw feed mechanism 220 Upon continuous addition to zone 250, the dough passes through the screw feed 22 of stationary zone 250. 0 to 0 (both through the distal part, in a manner similar to the flow created by a piston) I get pushed away. The piston-like flow of the dough then exits the rest zone 250 and the dough It enters the adjacent conical throttle passage 260 and flows therethrough. The smaller of the conical throttle passage 260 The end is adjacent to a smooth hollow cylindrical passageway 270. Inner diameter of passage 200 and conical aperture The inner diameter of the larger end of passageway 2600 is equal and the inner diameter of smooth lumen passageway 270 and It is larger than the smaller end of conical throttle passage 260. Additionally, the smooth lumen passage 270 The inner diameter of the conical throttle passage 260 and the smaller end of the conical throttle passage 260 are equal.

on the outer surface of the stationary zone 250, the conical throttle passage 260 and the smooth bore cylindrical passage 270. The heating used to clean and heat the dough as it passes through these passages. A device t280 is located. The product 290 then passes through the smooth bore cylindrical channel 2 700 conical diaphragm exits from the distal section to the conical diaphragm 260.

In this embodiment of the invention, the dough flow in region 275 is a 7 differential shear" flow. , a transition flow in region 285, and 1 in region 295. This is the plug flow.

Although the inventor does not wish to be bound by any theory, the mixed phase proteins (e.g., proteins with a molecular weight of at least about 40,000 Daltons) Some glutenins and gliadins) are converted into lower “molecular weight” protein fragments ( For example, about 10,000 gelts per minute or less, preferably about 5,000 daltons per minute. It is thought to be broken down into protein fragments with molecular weight (smaller fragments of white matter). One consequence of the destruction of white matter is the reduction of white matter into secondary and tertiary globular structures. It is believed that there is. Instead, after this destruction, the dough is substantially linear in shape. It consists of protein fragments that can be aligned to Pass this dough through the first passage Pushing effectively aligns protein fragments that are thought to be generated during the mixing process It is thought that the Furthermore, when these protein fragments are substantially aligned, they are thought to interact and polymerize.

This polymerization is believed to help stabilize the new structure. salt is present Even when allowed, further crosslinks are formed, further stabilizing this structure. carbohydrate substances and Hydrogen bonds with the "new protein" polymer also contribute to stabilizing SPF. I thought It will be done.

Also, during the heating process, the starch present in the dough absorbs water and becomes a plasticized “liquid”. It is thought that this plasticized "liquid starch" is formed by the movement of protein fragments. Allows rotation, alignment, and polymerization. However, the dough is heated to too high a temperature. When exposed to water, the starch powder breaks down and prevents the formation of a plasticized "liquid starch".

Plasticization of the liquid starch promotes the formation of uniform protein fragments and thus the structure of SPF. It is thought that In addition, if the dough is not sufficiently heated, 1 liquid starch may be added. Not plasticized.

Additionally, the new protein polymer and starch are used in forming the fibrous product of the present invention. It is thought that they interact.

Example 1 Dry blend 1 part wheat gluten and 1.5 parts wheat flour.

The dry blend of wheat gluten and flour is then mixed with 1 part water until a dough forms. match. The dough was prepared with a constant internal diameter of 2 inches using a screw feed device. Push through the smooth lumen chamber. The pushing speed is within the above range when the dough has an inner diameter of 2 inches. It takes about 30 minutes to travel the 8 inch length of the chamber, and the 2 inch length of the chamber. It is such a speed that at the end the dough flows in a piston-like manner. The inner diameter of the dough is 2mm. As it travels through the lumen chamber of the inch, it is gradually heated to an elevated temperature of approximately 85°C or less. . The dough then runs through the cone where it is heated to about 85°C. after that, Heat the dough further to about 102°C in the center, and make a dough of about 20 inches. It is forced through a smooth bore cylindrical passageway with an inner diameter of approximately 1 inch having a length of . The doe After traveling approximately 15 inches through the 1 inch diameter passage, the dough surface is coated with an oil film.

Example 2 Contains about 77% protein, about 10% moisture, about 1% fat and about 12% starch. Flour containing about 78% wheat gluten starch, about 10% moisture and about 12% protein. and 1 part wheat gluten to 1 part wheat flour. What is wheat gluten and flour? Rotational speed with branch paddle in Hobart C100 mixer Blend for 5 minutes at about 6 Or-pm and about 22°C.

Separately, retail soybean vegetable oil (brand name: Wesson) 1 part was added to 8 parts water. This oil-water mixture is stirred to disperse the oil in the water and An oil dispersion was prepared. Water for each 11 parts of the above dried gluten-flour mixture 9 parts of the vegetable oil mixture were added in one continuous pour. Then in a Hobart mixer approx. Mixing was continued for an additional 5 minutes at a speed of 2 Or, p, m. This mixture is approximately 22 It was carried out at °C and produced a dough.

Place the dough in a Hobart Screw Feed Model 4612 meat grinder; length 5 with an inner diameter that gradually decreases from approximately 2.25 inches to 2 inches. Sect diameter 2.25 inches x 8 inches long A smooth-bore cylindrical first passageway was pushed forward. Farthest from Screefeed A 3 inch long conical constriction passage was connected to the end of the first passage. conical shape The diameter of the throttle passage should be 2.25 inches at the end adjacent to the passage and 2.25 inches at the other end. It was 1 inch. The conical shaped aperture passage also had a smooth inner surface .

A 52-inch long, inner diameter cone-shaped restrictor passage with a circular cross-section of 1 inch in diameter. A 1 inch diameter smooth lumen cylinder was connected. First passage, conical throttle passage and The cylinders, which were 52 inches in length, were all concentric.

In a Hobart meat grinder, the dough is passed through the device, i.e. through the first passage, into a conical shape. through the passageway and through the 52-inch cylinder at a speed of approximately 109/min. A pressure of about 15 p-s and 10 gg was applied. hobart meat grinder and The dough temperature in the first passage was about 22°C. The residence time of the dough in the first passage is approximately 60 It was a minute.

There is an electric heater on the outside of the conical part, which heats the dough to the conical part of the device. The surface was heated to about 85°C to about 90°C until the end of the temperature was reached. Do na about External heating set at 102°C heated a portion of a 52 inch long cylinder to approximately 30°C. It was separated and heated throughout the passage. The resulting product is arranged in parallel cylinders. fibers, which are organized into parallel, aligned fiber bundles; Separations were present between the fiber bundles. The separation between fiber bundles is some kind of solid void. It was a certain space department. Additionally, the final product contained approximately 25% moisture.

Example 3 The ratio of wheat gluten and wheat flour in Example 1 is 1 part of wheat gluten to each part of wheat flour. mixed with. Wheat gluten and flour are set to the second setting (hover)A Blend for 5 minutes in a 200 mixer. Blended wheat gluten and wheat The powder is then fed to a Brabender weight reduction feeder (Brabender Iossinw). 6ight feeder).

The blended wheat gluten and flour are then processed into Teledyne-Leadonia (Te1 edyne-Readco) fed to a continuous processor at a rate of 1680g/hour. provided. At the same time, both water and vegetable oil were added at 1200g/hour and 150g/hour, respectively. F/ Added to the processor at latency speed. Teledyne-Leadco is a blended small A dough was formed by mixing wheat gluten and flour with water and oil.

Next, feed the dough using the Bonnet 2 inch feed screw. 24.0 inch long, 2.0 inch inner diameter heated smooth from Dyne-Lead Co. The sample was transported at a rate of 3030 g/hour into a hollow bore cylinder. Importantly, The feed screw did not extend into the smooth bore cylinder. Fi At the end of the dough screw, the temperature of the dough is approximately 60°C, and the dough is at that point. and was under pressure of about 25 p-5-1-gg. 25 inch long smooth lumen After traveling through the cylinder, the dough entered a 3 inch long conical restrictor passage. length 2 The end of the conical throttle passage adjacent to the 4.0 inch smooth bore cylinder is 2.0 inch. inch inner diameter with a constant taper to a 1.0 inch inner diameter end It is gradually decreasing.

After the dough advances to the end of the feed screw, the flow becomes progressively more laminar. It was. However, due to the inherent properties of this dough (e.g. its viscosity), - The flow of dough during the feed is substantially non-turbulent. Importantly, smooth lumen The path along which the dough travels in a portion of the cylinder is substantially straight and the long axis of the cylinder substantially parallel to Furthermore, the passageway is substantially non-helical. Further more In addition, the drag force caused by the friction between the dough and the inner surface of the smooth-bore cylinder is Generates differential flow.

In this differential flow, the doe closest to the inner surface of the smooth lumen cylinder has a smooth lumen. Travel through the cylinder at a speed slower than the speed of the dough at the center of the cylinder .

While in the 3 inch conical squeeze passage, the dough was heated to a temperature of about 85-90°C.

At this temperature, the pressure of the system at this point increased by about 5 ps-1-g.

The dough is 72 inches long and has an inside diameter of 1. ．． It came in a 0 inch smooth bore cylinder.

The heated dough cost about 30 centimeters to run through a 72 inch long cylinder.

The dough is set at approximately 102°C while the dough is a 72 inch long smooth bore cylinder. heated by an external heating device. This temperature evaporates some of the moisture in the dough. I changed my mind.

The product exiting the 72 inch long cylinder has parallel aligned fibers that The fibers were organized into parallel, aligned fiber bundles. Some fiber bundles are interconnected. There was no further contact.

Moreover, voids existed between some fiber bundles.

In the method of Example 2, the product is reduced by increasing the processing pressure in the flow transition zone. It has been recognized that the density of 1/CC) can be increased. By increasing the processing pressure The denser products produced at lower pressures have a smaller void volume than those produced at lower pressures. Less is. Furthermore, at a processing pressure of 30 p, s, i-g or more, the method of Example 2 The products have a gradient appearance along their radius and are more than 30 p, s, i, g The fibers at the center of a product formed at a pressure of It was dense and flat.

Example 4 FIG. 3 shows another embodiment of the device of the invention. The dry ingredient reservoir 300 contains protein. Contains a carbohydrate source, an additional carbohydrate source, and other optional dry ingredients that may be added.

Feeding and weighing means 310 feed the dry ingredients to mixing means 310 . The mixing means 310 is The dry ingredients are blended to produce a homogeneous dry ingredient mixture. Next, oil-in-water type The dispersion is added continuously to the dry ingredient mixture. Dry and liquid ingredients at ambient temperature The mixture is mixed at a pressure lower than ambient pressure to form a dough. Mixing means 610 includes a screw conveyor, and a screw conveyor mixes the ingredients to form a dough. In addition to forming, it provides a force that forces the material forward during mixing. The doe is It exits the chamber of the mixing means 310 and enters the chamber 320.

In chamber 320, screw conveyor 625 advances the dough. screw - The conveyor terminates at the end 360 of the screw feed. screw fi The terminal end 330 of the wire passes through at least a generally piston-like dough body and maintains the mixing tension of the dough. It is spaced a sufficient distance from flange 345 to relieve forces. doe Continuous operation of screw conveyor 325 to add to the dough in stationary zone 340 Continue rolling. In the stationary zone 6400 portion adjacent to the end of the screw feed In this case, continuous addition of dough along the spiral path disturbs the dough environment. However, do The addition of to the resting zone pushes the dough forward in one direction through the remainder of the resting zone As the dough advances, the disturbance caused by the dough feeding at the end of the screw feed is eliminated, The doe moves forward without causing disturbance. Operation of Scrier Conveyor 325 Push the dough through the conical constriction passage 650 through the flange 345. The flow of the dough is changed from "differential shear" to "heated for a certain length of time". cylindrical passage 655 and then placed in tube changer/oven 360. The central tube 410 is made to run.

Figure 4 includes multiple passages concentric to the smooth lumen, the passages being alternately cylindrical. A second embodiment of the device of the present invention comprises a circular passage 365 and a rotary device arranged in a circular manner. show. Once they are concentrically aligned, the dough is forced into the smooth lumen passageway 410. I can't stand it. Once smooth lumen passageway 410 is filled, chamber 420 rotates to fill another smooth lumen. Passage 410 is placed in alignment with cylindrical passage 665. Alignment with cylindrical passage 365 After being removed from the row, the smooth lumen passageway 410 is inserted into the tube exchanger/oven 560. is moved into the heating section 430 where the dough in the passage 410 is about 102 ℃ for about 30 minutes. Thereafter, the chamber 420 is rotated further and the finished product is is removed from smooth lumen passageway 410, which continues to move to form portion 440. , where the smooth lumen passageway 410 is cleared. After some time, smoothing Luminal passageway 410 is moved to chamber 420 and returned to align with cylindrical passageway 365. It will be done. At that point, the smooth lumen passageway 4, 10 is again filled with the dough of the present invention.

FIG. 5 shows another embodiment of the tube changer/oven of Example 6. Figure 5 In the oven exchanger/oven apparatus, the smooth lumen passageway 410 has a dough-filled rear passage. automatically released from the head of the oven 52 on the conveyor belt 510. carried to 0. Smooth lumen passageway 410 allows the dough to grow approximately 10 mm while in oven 520. Heat to 2°C for approximately 60 minutes. Smooth lumen passageway 410 then moves into chamber 530. , where the baked dough is further processed. Following this treatment, smooth lumen Passageway 410 is moved to position 540 where it receives the baked and processed dough. Product 290 is removed from smooth lumen passageway 410 and transferred to conveyor belt 560. I can ride it. Conveyor belt 560 can further process or package the product. Transport whatever it contains. Thereafter, the smooth lumen passageway 410 is removed for its reuse. It is moved to a cleaning device 570 for cleaning. Next, the conveyor belt 51 0 positions the smooth lumen passageway 410 opposite the end 355 of the cylindrical passageway 665 of the device of the present invention. It is returned to the aligned position where the smooth lumen passageway 410 is again filled with dough.

In another embodiment in which the diameter at flange 645 is 4.5 inches, the diameter of FIG. The conical structure passage 350 is replaced by the Douri former 750 of FIGS. 7.8 and 9. doe The reformer 750 pick-reforms the cross-sectional geometry of the dough passing through the flange 345. From a 4.5 inch radius circle at the end 700 of the dori homer 7 50 with a 4-inch long axis 760 and a 1-inch short axis 770 in the output lower 10. Change it to an oval shape.・The line 760 on the outer surface of the dori hole 750 is the dori ho It is perpendicular to the entry lower 00 and exit lower 10 of the machine 750, and is an ellipse of the doorway homer 750. It passes through one end of the long axis 760 of the circular end 710. Similarly, the outer surface of the Douriformer The upper line 780 is also perpendicular to the input lower 00 and output lower 10 of the doorway homer 750. . However, the line 780 is 1 of the minor axis 770 of the oval end 710 of the Douri former 750. going through the edge.

The modified dough was then fitted with an elliptical tube with a 4 inch straight axis and a 1 inch minor axis. Run. The residence time of the dough in the oval tube is 60 minutes. Heated to 102°C.

Example 5 Example 5 explains how to prepare chocolate sugar fruit etc. using SPF It is something to do. Example 20 Adding an effective amount of hookah flavor to the dough ingredients prior to mixing Added the agent. The dough was mixed and otherwise treated as described in Example 2. . However, the cross-sectional shape of a smooth bore cylinder with an inner diameter of 1 inch and a length of 72 inches is circular. From the shape into a square 1 inch long on each side, approximately 6 inches from the end of the conical aperture passage. I changed it at 20 inches. This change in cross-sectional shape is thought to be due to the transfer of dough flow. This was done to the extent possible.

Approximately 1/2 x 1/2 x 1/4 inch of chocolate flavored product Cut into cubes. These cubes are moisture resistant and approved for use in food. The new sugar is coated with the agent, and then the chocolate is coated using the conventional chocolate coating method. produced fruits.

Example 6 Wheat gluten, water-wheat glutin (1 type) mixed dough and the obtained products, respectively Three sets of samples were separated, and seri such as Tourette Pea (Fe1llet, P) was separated. Careal Chemistry, 54(3), 580- 587.1977.1 Modei 7 Applications in Durum Wheel, To ・Protein Properties Dueling Pasta Dough Seating ( Modification in Durum Wheat Protein PropertiesDuring Pa5ta Dough Sheetin g) The proteins present were analyzed by the method of ``Gluten sample vs. mixed dough sample. There were some differences in the amount of soluble content found in the various fractions. About the product However, the soluble The soluble components are substantially smaller and the amount of insoluble components is commensurately higher.

Table 1 Sodium chloride ethanol 2-chlorogluten I 39” 370 240 420 Gluten n 45 340 190 480 Gluten [[343601 80550 Doe I 43 340 190 510 Doe n 3<S 340 180 49 0 dough I [I 36 360 200 510 product I 40 140 47 830 product n 36 130 48 830 product III 25 130 4 29201, the insoluble matter from the gluten and dough samples gelled.

Furthermore, the insoluble fraction of the product is characterized as being crumb-like. It was something that AOAC approval for each of the insoluble fractions obtained in the above analysis. Further analysis was performed according to the method of The results of these analyzes are shown in the table below.

Table ■ Product I III component Protein’ 79.4 78.1 78.8 Carbohydrate” 11.1 11.5 1 0.5 Total dietary fiber 7.9 5.9 9.6 Total sulfur 0.78 0.71 0 ．． 64 Other ash content 1.000.79 0.69 total 100.18 97. 00 100.231, as N%X6.25.

2. As starch. The insoluble fraction of both gluten (starting material) and dough is essentially It consisted of protein substances.

Furthermore, the SPF of the starting material (wheat gluten) according to the AOAC method was Made in the form of 6/4 inch wide by 1/4 inch thick bars containing chocolate flavoring Build. Slice this SPF bar into 4-inch sections and add food-approved ingredients to each section. Apply a moisture retardant. The coated sections are then mixed with nuts, raisins and chocolate. Wrap in tart.

Example 8 FIG. 11 shows another embodiment of the device of the invention. blended dry ingredients It is weighed with a weighing device 1100 and placed in a low energy continuous mixer. weighed amount spraying an atomized oily substance onto the dry ingredient mixture as it enters the mixer. do.

At several locations in the first half of the mixer, the added aqueous (water and aqueous carrier) - any ingredients added in the dry ingredient/oily substance mixture at some point Spray on. This entire combination is then mixed into a dough.

As the dough exits the mixer, it enters the dough hopper 1130.

The dough mixture 1140 is collected in the dough hopper 1160, and the dough mixture 1140 is It discharges through passageway opening 1145 into first passageway 1150 . Dough preparation 114 0 enters the first passage 1150, the piston is driven by the piston driver 1165. 1160 tons of dough material 1140 about 1Q p, s, i4. Apply the following pressure to and passes through the first passage 1150, and then the second passage whose cross-sectional area becomes gradually smaller. Push through passageway 350 and enter third passageway 410.

The dough in the smooth lumen third passage is then processed as described in Example 4.5. Another aspect 12, the smooth inner third passageway 410 is a smooth inner third passageway 410 such as that described in FIG. It is replaced by a removable third passageway consisting of a cavity canister.

Canister 1200 in Figure 12 is made of stainless steel, preferably with an unpolished finish. It is made of stainless steel and measures approximately 7.5cm square x approximately 1.5m. . When canister 1200 is connected in-line with convergent section 350, it is attached a short distance from the narrowest end of the convergent section 650, so that the canister - The orifice 1205 is short from the narrowest part of the convergence section 650 to the front-end equipment. Distance adjacent, connected. From canister orifice 1205 to canister As the canister 1200 is filled with the incoming dough stock 1140, the dough The advancing surface of the watch 1140 comes into contact with the diaphragm 1220. Diaphragm 1 220 allows the canister to move substantially frictionlessly along its entire length. It is mounted within the smooth lumen canister 1200 so as to However, die The free movement of the yahram 1220 and therefore the dough charge 1140 is due to back pressure. 1230 (e.g., a spring or piston). Ru. In prison terms, the backpressure device 1230 has a substantially uniform pressure below about 10 p-5-11 g. Apply a certain amount of back pressure.

When canister 1200 is filled with dough charge 1140, gate 1210 is opened. Closed.

Dough charge 11400 dimensions indicate that the dough charge occupies the bottom of baking and therefore During the baking process, the dough charge 1140 is back-pressured through the diaphragm 1220. 1260 to inflate against the back pressure provided by the device 1260.

Canister 1200 is filled with dough charge 1140 and sealed with gate 1210 The canister 1200 is then moved to a convection section with an air temperature of approximately 104-110°C. The dough mixture 1140 is then baked for approximately 90 minutes. baking Afterwards, the SPF product is removed from the canister and the canister is reused. It will be done.

Engraving (no changes to the content) Procedural amendment (formality) international search report False-1 thunder・-mon-1-1-141-^0=Shi, τ””””try#wJ+IJ /I’in(nQ

Claims (1)

[Claims] 1. (a) a protein source with sufficient protein and carbohydrate content to provide a nutritious food; and mixing the carbohydrate source with water such that a dough is effectively formed; (b) moving the dough in a substantially straight line through a first passage having a substantially constant cross-section; pushing forward, substantially relaxing the mixing tension of the dough prior to exiting the first passageway. (c) then a method effective to stretch the dough sufficiently to give fiber bundles; , forcing the dough through a second passageway having a progressively narrower cross-section; (d) the dough is then passed through a third passage having a substantially constant cross section into the dough; pushing a distance effective to align substantially all of the fiber bundles then present; and (e) then sufficient to fix the fibers in a linearly aligned structure. apply heat; A method for producing a food product having aligned fibers comprising: 2. Forcing the dough through the second passage moves the dough at least about 200 m having the aligned fibers of claim 1 which are effective for stretching %. method of manufacturing food. 3. Forcing the dough through the second passage causes the dough to move at least about 300 m having the aligned fibers of claim 1 which are effective for stretching %. method of manufacturing food. 4. (a) removing a section of said third passageway from concentric alignment with said first and second passageways; ;and (b) transferring said section of said third passageway to an oven; A method for producing a food product having aligned fibers according to item 1. 5. (a) removing the section of the third passage from the oven; and (b) returning said section of said third passageway to a concentric alignment with said first and second passageways; A method for producing a food product having aligned fibers according to claim 4, further comprising the step of: 6. heating the dough in a third passage; A method of manufacturing food that has 7. A method of fixing the dough by heating the dough to a temperature of about 80 to 150°C. A method for producing a food product having aligned fibers according to scope 1. 8. heating the dough in the second passage sufficiently to plasticize the starch therein; A method for producing a food product having aligned fibers according to claim 1, further comprising the steps of: 9. Baking the dough at a temperature between about 85°C and about 104°C for at least about half an hour 9. A method for producing a food product having aligned fibers according to claim 8. 10. Claim 4 further comprising the step of enclosing the dough in a removable passageway. A method for producing a food product having aligned fibers according to the present invention. 11. Bake the dough at a temperature between about 85°C and about 104°C for at least about half an hour. 11. A method for producing a food product having aligned fibers according to claim 10. 12. Claim further comprising the step of applying sufficient heat to the second passageway to plasticize the doc. A method for producing a food product having aligned fibers according to item 1. 13. A food product manufactured by the method according to claim 1. 14. During stretching of the dough, the expansion of the dough should be about 125% or more of the dough volume after mixing. Claims further comprising the step of controlling to produce a product having: A method for producing a food product having aligned fibers according to item 1. 15. (a) forming a dough mixture consisting of wheat gluten, flour, water and vegetable oil; ; (b) the dough, means for moving the dough in a piston-like flow; a smooth lumen having a first cross-sectional area; a tubular first section; a smooth lumen tubular second section having a second cross-sectional area; and a tubular first section; a smooth lumen section connecting the second section; characterized by: wherein the first cross-sectional area is greater than the second cross-sectional area; The amount of treatment during separation is the amount that provides sufficient residence time to relieve the mixing tension in the dough. and the dough is moving at a velocity that provides laminar flow through the first section and an extrusion device adapted to pass through the first section against a pressure that imparts a flow. let pass; and (c) heating the dough in the second section to at least about 85°C; and The dough exits the extrusion device at approximately ambient pressure; the production of food products similar to animal muscle fibers Construction method. 16. A food product produced by the method according to claim 15. 17 (a) a first smooth lumen passageway having a first cross-sectional area; (b) having a second cross-sectional area; a second smooth lumen passageway portion in which the first cross-sectional area is larger than the second cross-sectional area; (c) a smooth lumen connecting portion connecting the first passage portion and the second passage portion; (d) Dough consisting of vegetable protein, carbohydrates, lubricating ingredients and water at about 35 p.s.i. ・g. Proceed through the first passage section, the connecting section and the second passage section with the following force: and (e) means for applying high heat of at least about 85° C. to the second passageway. ; A food production device having aligned fibers consisting of. 18. 18. The aligned fibers of claim 17, wherein the first passageway is cylindrical. Food manufacturing equipment. 19. 18. The aligned fibers of claim 17, wherein the second passageway is cylindrical. Food manufacturing equipment. 20. having aligned fibers according to claim 17, wherein the connecting portion is conical. Food manufacturing equipment. 21. Claim 17: The end of the connecting portion with a smaller cross-sectional area is approximately square. An apparatus for producing a food product having aligned fibers as described. 22. 18. The aligned fibers of claim 17, wherein the second passageway is substantially square. Food manufacturing equipment with 25. 18. The alignment of claim 17 further comprising means for applying heat to the connection. Equipment for producing food products with fibers. 24. The first passage part, the connecting part, and the second passage part are arranged concentrically. 18. An apparatus for producing a food product having aligned fibers according to item 17. 25. removing a section of the second passage from outside concentric with the first passage and the connecting part; The method for producing a food product having aligned kneading textures according to claim 17, further comprising means for removing the kneaded texture. construction equipment. 26. said second passage section being removed from concentric alignment with said first passage section and said connecting section; 23. The aligned lines of claim 22 further comprising means for applying high heat to said section. Food manufacturing equipment with fibers. 27. Claim 22, wherein the second passage section has a plurality of sections. Equipment for producing foods with fibers. 28. further comprising means for removing dough from the section of the second passageway; wherein said section of passageway is removed from concentric alignment with said first passageway and said connecting portion; A food manufacturing apparatus having an aligned kneading texture according to item 22. 29. (a) forming a dough; (b) at least one of the mixing tensions created by the dough forming process in the dough; also eased a little; (c) moving the dough in a piston-like manner, the cross-sectional area decreasing along the direction of flow of the dough; pushing through a first passage having a cross-sectional area; (d) passing through the dough a second passageway so as to effectively create a "differential shear" flow therein; and (e) subsequently pushing the dough through the second passage into the dough. “Plug” effectively creates and pushes the flow; consists of an aligned Method for producing food containing fibers. 50. Consisting of a textured vegetable protein and at least one flavor component. sugar fruit products. 51. The textured plant protein is in the form of starch-protein fibers. A sugar fruct product according to claim 50. 52. (a) forming a dough; (b) at least one of the mixing tensions created by the dough forming process in the dough; pushing the dough through the first smooth lumen chamber in a piston-like manner; (c) while pushing the dough, at least some of the dough is relaxed; effectively lowering the viscosity of the dough to about 1/10 or less of the initial viscosity of the dough, and heating to effectively create a “differential flow” flow within; and (d) while continuously pushing the dough, the dough has a certain low viscosity; effectively increasing the viscosity of at least a portion of the dough to approximately the initial viscosity of the dough; further heating to effectively create a “plug” flow during the process; A method for producing a food product having aligned fibers comprising: