JPS59120058A - Improvement in producing protein fiber - 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] field of invention The present invention relates to the production of protein fibers.

BACKGROUND OF THE INVENTION In U.S. Pat.
Each of the above is included herein, a plurality of protein isolates, known as protein micelle materials and sometimes referred to herein as "PMM", are placed in hot water at temperatures in excess of 90°C. A method of forming protein fibers by injection through an aperture is described.

Novel protein isolates are described in U.S. Pat. Protein micelles formed by precipitating a solid phase from an aqueous dispersion consisting of a protein moiety and at least one protein source material, at least about 90% by weight.
of protein (as determined by Kjeldahl nitrogen x 6.25) and is in the form of an amorphous protein material. 1, is substantially free of lysinoalanidium, and has substantially the same lysine content as the storage protein in the tiger material.

Such novel protein isolates are described in U.S. Patent No. 4.169.
,090.4,208,323.4,296°026,
and No. 4,307,014, these patents are assigned to the applicant and the disclosures thereof are hereby incorporated by reference. . In these patents, proteins are solubilized by contacting a protein source material with a sodium chloride solution under conditions of critical pH and ionic strength, and the protein solution is brought into contact with water at a lower ionic strength. A method is described in which a dispersion of protein micelles is formed in an aqueous phase by dilution to form a dispersion of protein micelles from which an amorphous protein micelle material is precipitated. The protein solution may be subjected to ultracentrifugation before the dilution step, and sedimentation may be accelerated by centrifugation.

The method of U.S. Pat. No. 4,169,090 comprises preparing proteins in a plant protein source material at a concentration of at least 0.2 molar ionic strength and 5.5 to 6 molar at a temperature of about 15°C to 35°C.
．． 3 and diluting the protein bath to an ionic strength of less than 0.1 molar to form a dispersion.

The method of U.S. Pat. No. 4,208,323 comprises preparing proteins in plant protein materials at a concentration of at least 0.2 molar ionic strength and about 5 to about 6 molar at a temperature of about 15°C to about 35°C.
solubilizing with a food grade salt solution having a pH of 8 to form a protein solution, increasing the protein concentration of the protein solution while keeping the ionic strength of the protein solution substantially constant;
and diluting the concentrated protein solution to an ionic strength of about 0.2 molar or less to form a dispersion.

In the latter method, the food grade salt bath is preferably 1 lJ.
J0.2 has an ionic strength of about 0.8 molar and a pH of about 5.3 to about 6.2. In addition, the protein enrichment process has a favorable membrane technique and a volume reduction factor of about 1.1 to about 6.0, as measured by the ratio of the protein bath volume to the concentrated protein solution volume. Additionally, dilution of the concentrated protein bath preferably involves reducing the ionic strength of the concentrated protein solution to a value of about 0.06 to about 0.12 molar while having a temperature of less than about 25°C. This is carried out by passing it through a volume of water sufficient to

In one embodiment of the latter method, the food grade salt solution has a pH of about 5 to about 5.5 and the phosphorus content of the protein bath is reduced prior to the dilution step.

The food grade salt used in the solubilization process described above is usually chloride (IJ), although other salts such as potassium chloride or calcium chloride may also be used.

As shown in US Pat. No. 4,296,026, the purity of isolates obtained from soybeans can be improved by the presence of millimolar amounts of calcium chloride in the sodium chloride bath. As described there, proteins have an ionic strength of at least about 0.2 molar and about 0.00 molar.
It is solubilized by contact with an aqueous sodium chloride solution containing 1 to about 0.0 LM calcium chloride and having a temperature of about 15°C to about 75°C.

Furthermore, as shown in U.S. Pat. No. 4,307.014, the yield of isolate obtained from soybeans is approximately 1
using a food grade salt water bath having an ionic strength of at least 0.2M and a pH of about 5.6 to about 7.0, preferably about 6.0 to about 6.4, at a temperature of 5°C to about 75°C. The improvement can be achieved by performing protein solubilization using a method, then adjusting the pH of the protein bath to a pH of about 468 to about 5.4, and then diluting the pH-adjusted protein bath.

Although the method of the aforementioned U.S. Pat. No. 4,238,252 produces protein fibers, the quality of the resulting fibers is sensitive to the pR of the PMM, with optimal fiber strength and elasticity ranging from about 5.6 to 5. Obtained only in a narrow range of .7. Furthermore, the range of strength and elasticity of the fibers, and thus of the tissues that can be obtained, is extremely narrow.

SUMMARY OF THE INVENTION Surprisingly, smooth, homogeneous, elastic fibers with a wide variety of textural properties have been produced by incorporating gelatinable starch into a protein micellar material prior to injection of the mixture into hot water. It has now been discovered that protein micellar materials can be formed when extruding a protein micellar material through an opening into a hot water bath by incorporation into a hot water bath.

The presence of starch in admixture with the protein micellar material also significantly improves the flowability of the PMM and provides significant control over the process being carried out and the smooth, homogeneous and elastic fibers to be obtained in a consistent manner. It is possible.

The pH range of PMM over which good quality fibers are formed is also widened considerably by the presence of starch in admixture with the PMM.

The concentration of starch present in the PMM affects the quality of the resulting fiber. Generally, under the same extrusion conditions, lower starch concentrations tend to produce higher strength elastic fibers with good chewability suitable for use in meat analogs; On the other hand, higher starch concentrations tend to produce softer, juicier fibers that are useful in fish analogs.

Small amounts of gelatable starch, ranging from about 0.5 to about 5%, preferably from about 1 to about 2.5%, by weight of the PMM, improve the flowability of the PMM and make it smooth, homogeneous and elastic. It has been discovered that only 100% is required to obtain fibers with some improved fiber strength. High levels of starch, up to about 30% by weight, may be used to achieve textural modification of the produced fibers, with higher concentrations resulting in softer fibers with higher moisture content.

Therefore, the properties of the produced fibers can be varied over a wide range by manipulating the starch concentration.

This variation in properties makes it possible to use the protein phytochemicals in a wide variety of meat and fish analogues. It can be provided in a form that closely resembles the natural protein fiber present in the product being provided.

The fibers of the present invention include simulated animal adipose tissue, bacon analogues, meat snack analogues, sausage meat and other meat analogues, shrimp and crab meat analogues, soup mixtures, stews and pot dishes, May be used in

The starch used in the present invention is a gelatinable starch material (D
Any is fine. Cornstarch is preferred due to availability, although starches from other sources such as tapioca and beans may be used if desired.

The protein sources from which PMMs are formed are usually plant proteins; cereals such as wheat, corn, oats, oats, barley, and leprosy; legumes such as field peas (fi
and oilseeds such as soybeans.

PMMId U.S. Pat. No. 4,169,090°4.
208,328.4,296,026 and 4,307
, No. 014 from source materials by the methods described in each issue of No. 014. Sometimes, the high overall yield achieved in high pH solubilization involves solubilizing the protein material at high pH, adjusting the pH of the resulting protein solution to a low pH value, and then precipitating the PMM at that low pH value. and the high water content of the PMM material that occurs in low 13H precipitation. This level of Takasuisha is PM
Helps mix starch into M. Adjustment of pH during the dissolution process is described in the aforementioned US Pat. No. 4,307,014.

In the present invention, the fibers are prepared by passing the mixture of PM iW and starch through a plurality of apertures or a single aperture to a coagulation medium,
Usually formed by extrusion into water. To achieve fiber formation, the extruded material must be heated for a sufficient period of time and at a sufficient temperature to effectively denature the extruded material in the form of a fibrous monofilament that maintains its integrity when it is removed from the bath. must be exposed to heat.

To ensure that the extruded material maintains its structural integrity for a sufficient period of time to allow thermal solidification to occur, at least about 9
A bath temperature of 0° C. is used, preferably for a water bath,
The temperature is at least about 95°C, since rapid penetration of heat into the fibers and rapid denaturation of proteins into individual fiber filaments occurs. The water bath is about 5
．． It may have a pH of 5 to 7.5.

The presence of starch in admixture with PMM causes an increase in PMM viscosity as well as a decrease in overall water content.

However, when the starch exceeds about 5 % by weight, heating the mixture results in a significant decrease in the viscosity of the mixture. At these concentrations of starch, it is preferred to preheat the mixture to a temperature of about 40°C to about 60°C before extruding the mixture into the coagulation bath.

Such preheating of the PMM-starch mixture may be accomplished by any conventional method, such as immersion of the extrusion nozzle in a hot water bath.

Fibers made according to US Pat. No. 4,828,252 exhibit strength variations depending on the pH of the PMM extruded into hot water, with a maximum around 5.6 to 5.7. Although fibers are made from PMM using conventional methods over a pH range of 5.55 to 5.85, fibers made from PMM with a pH at the lower end of this range tend to clump and lose strength. be. The presence of starch in admixture with PMM results in the formation of fibers with nearly uniform strength over this entire pH range as well as a smooth, homogeneous appearance.

The diameter of the fiber obtained by the method of the invention is PM
This may be varied by varying the diameter of the opening through which the M and starch mixture is forced into the hot water. Typically, the diameter of the aperture is approximately 0.5 mm.
005 to approximately 0.020 inch (approximately 0.13 to approximately 0.02 inch)
521 nm).

Colored fibers may be made by mixing a colorant into a mixture of PMM and starch prior to fiber extrusion. Using an isoelectric fiber formation method that involves protein extraction at high pH and then extrusion into an acidic bath, coloring the fibers in this manner means that food colorants are pH-sensitive substances. This is not normally possible because of the tendency.

These fibers may be transported or stored in a dry container without compromising structural integrity.

Dehydrated forms of these fibers may be used in dry soup mixtures and the like. The fibers are easily rehydrated to their initial form and do not lose their advantageous properties. Additionally, the fibers can be wet frozen and thawed without compromising structural integrity.

Example 1 This example illustrates the formation of protein fibers according to the present invention.

Soybean PMMs were formed according to the method of US Pat. No. 4,208,828. Soybean concentrate (approx. 50% protein)
50 gallons of 0.35 molar sodium chloride solution (
227#) at a concentration of 15% (wt/vol) at a temperature of about 25°C.

The mixture was stirred for about 30 minutes at a pH of about 5.8.

The protein aqueous extract was separated from the remaining solid material.

The extract is obtained by ultracentrifugation into "Romicon" (trade name) type X.
M50 and Romicon type PM50 cartridges were used to concentrate for sufficient p times to achieve a 4x volume reduction factor. ROMICON ultracentrifugation cartridges are manufactured by ROMANDOS, Inc., and the symbol "50" means 50.0.
Refers to a molecular weight cutoff (fragment) of 00 Daltons.

The concentrate was diluted into cold water at a temperature of 7° C. to an ionic strength of 0.1 molar, at which point a white cloud of protein isolate formed in the dilution system. This protein dispersion is diluted into a highly viscous amorphous gelatinous precipitate (wet PMM) at the bottom of the container.
It was precipitated as The wet PMM was separated from the remaining aqueous phase.

198g of wet PMM was mixed with 2g of starch and the pH was adjusted to 5.
Adjusted to 6. #Powder-PMM mixture at 5000XG 5
Excess water and trapped air were removed by centrifugation at 20° C. for minutes.

This mixture is 0.020 inches in diameter (OJ) at the bottom end.
It was loaded into a fiber-forming device consisting of an elongated tube with multiple orifices (1 mm) and a pneumatic inlet at the upper end. The orifices are immersed in an anhydrous bath with a temperature of approximately 95 °C and the mixture is pumped downward through these orifices at a pressure of 12 psi (0,8 k41/cm”).
) was extruded into hot water using air pressure. The fibers were extruded for 3 minutes, heat set for an additional 2 minutes, and then removed from the hot water bath. The fibers are smooth, elastic, homogeneous and without starch addition.
Contrasted with phino (-), which is made from MM and has knots, twists, and inelastic properties.

Fiber strength testing was performed in a gel matrix. This base gel consists of soybean PMM of pH 5.5 and 0.8
Formed from a 20% (w/w) dispersion with M-NaC8. Phino-- was cut into lengths of -inch (6.3 mm), and the fibers were mixed into the dispersion at a concentration of 4 g for a 3 Qmt dispersion.

The mixture of the protein isolate dispersion and the fiber pieces was prepared in a sample having dimensions of 2-inch x i-inch inner diameter (68.5 mm x 19+ inner diameter).
Heat set at 100°C for 45 min in a stainless steel gelling tube coated with ++ m) grease and then heated to 20°C for 2
Cooled for 0 minutes.

The shear strength of these gels was measured using a Warner-Bratzler apparatus. This device is J,ofTextrbre
Stu, dies, 2 (1971), p.
129-195, 1:), Modi by W Boise
fication of Textre Jnstr.
v,rnents”.

This example illustrates the effect of starch on fiber 9 strength and moisture content.

(,z) The procedure of Example 10 was repeated for protein fiber formation and shear strength measurements. Initial protein extraction was performed at 0.3 M NaC (l) and pH 5.55, and the PMM had a pH of 5.55 before extraction. Starch from each pile was mixed into PMMO and the water content of the fibers was determined individually. Measured in the case of

The results obtained are shown in Table 1 below.

Pace gel 1.9- PMM 10% starch by weight 2.8 66.
7+1 weight t% 4.7 66-2+
5% by weight 2.8 72-1+10
Weight: % 2.8 78.1 + 15% by weight 1.9 - 120% by weight 1.8 88.8 The results in Table ① above show that a small amount of starch significantly increases the strength and increases the perceived toughness. However, its strength decreases with increasing starch concentration and no longer increases the strength of the base gel in the range of 15 to 20% by weight.

As can be seen from the results in Table 1,
The moisture content and perceived moisture of starch increases with increasing starch concentration. The fibers produced at 15 to 20% starch are quite soft and, although of low strength, are suitable for fish analogs where soft fibers are desired and strength is not a major factor.

(b) The effect of starch on fiber moisture was again tested according to the procedure of Example 2(α), except in this case the pH of the extruded PMM was 5.65.

The moisture content of this PMM and starch mixture before extrusion was also still measured. The results obtained are shown in Table 8 below.

Table H 0 56 64 5 62 78 10 58 72 15 56 80 20 55 - 25 54 85 Results from Table 7 JΔ et al., increasing the amount of starch in the PMM-starch mixture decreases the overall moisture content of the mixture; On the other hand, it is observed that the moisture content of the fibers produced from such mixtures increases significantly.

(c) The effect of low concentration starch and PMM (DpH) on the strength of the produced fibers was tested by making fibers under various conditions following the procedure of Example 2(α).

The results obtained are shown in Table 1 below.

Table 0 8.8 8.8 (153.8B, 4 1.0 B, 7 8-6 1.5 4.2 B, 9 2, OB, 6.15 2.5 8.6 4.2 8.0 8.5 3.7 4.0 8.6 8.1 Base gel 2.31.9 The results in Table ① above show that the amount of starch required to obtain the maximum shear strength varies with pH. The apparent discrepancy between the results shown in Table 1 and the results shown in Table 1 is explained by variation in properties due to differences within the PMM batch. It can be seen from the data shown in Tables 1 and 1n that the incorporation of 5% by weight of starch achieves an increase in phino-strength.

These experimental measurements were confirmed by subjective sensory tests.

Example 3 This example illustrates the use of various starches in fiber formation.

The effect of starch from various sources on fiber formation was tested. The fibers were prepared generally according to the procedure of Example 1.
It was made from soybean PMM with a pH of 5.65 containing % starch by weight.

As can be seen from the results shown in the following table, when using an example gelatinable starch, good flow properties are observed with smooth, elastic and homogeneous fibers;
It has been observed that no fiber formation occurs when using pre-gelled starch materials.

The results are shown in the following table.

Part ■ Surface starch Observation Tapioca Peas with good flow
Good flow cone
Good flow, pre-gelled corn
Example 4 without fiber formation This example illustrates the effect of PMM pH on fiber strength.

Fibers were formed from soybean PMM by generally following the procedure of Example 1 and varying the pH of the PMM sample extruded into a hot water bath. Low pH if no starch is added
In the present invention, the low moisture content of PA(u) led to uneven flow and the production of fibers that were knotty and lacked strength.

In the case of cornstarch addition, the flowability was improved and elastic, smooth and homogeneous fibers were obtained. The fiber shear strength was measured in each case and the results are shown in Section V below.

V light pH shear force (klll) starch concentration (%n0 5 10 5.4 1.2 2-7 2.45.5
- 2.9 2.65.55
3.0 2.45.6 2.2 2.
6 2.25・71.9 As can be seen from the results of Part V, when no starch is added, the highest fiber strength is at pH 5, 6, and the strength decrease occurs with the decrease of 7) H. ,
Addition of starch produced fibers of similar strength across the pH range.

Examples & This example illustrates the effects of temperature and starch on the viscosity of PM'M.

Soybean PMMs made by the procedure of Example 1 at pH 6.0 Vc were tested for viscosity using a Herkroth Visco EV100 rotational viscometer at a shear rate of 98 sec-1 at various concentrations of added starch and at various temperatures.

The results obtained are shown in the following table.

0 1.22 - 2.701
2.09 3.48 4.535
9.40 6.62 5.0510
14.88 9.14 4.0920
15.41 9J4 5.05 As can be seen from the results of No. 1 batter, the addition of starch increased the viscosity at 30°C. For 0';A and IN starches, increasing temperature increased the viscosity of the PMM, but at higher starch concentrations, however, the viscosity decreased rapidly with temperature.

Example 6 This example illustrates the use of PMM from other protein sources in the production of protein fibers.

Protein extraction using the procedure of Example 1 with 0.35M IJ chloride and a pH of 5.8,
7 fαbabean PMMh yohi jC,
PMM was formed into fibers using the fiber forming procedure of Example 1 with and without starch.

In each case, the presence of starch causes PMM to enter the hot water bath.
- resulted in uniform flow of the starch mixture and the formation of smooth and elastic homogeneous fibers.

SUMMARY OF THE DISCLOSURE To summarize the disclosure herein, the present invention provides improved formation of protein fibers of a wide variety of properties by adding starch to protein micellar materials prior to extrusion of the fibers from a mixture into a coagulation medium. provide a method. Various modifications are possible within the scope of the invention.

Patent applicant: General Hoop Incorporated (4 others)

Claims (1)

[Scope of the Claims] j) A substantially undenatured plant protein derivative formed by precipitating a gelatinable starch into an aqueous dispersion of protein micelles containing homogeneous amphiphilic protein moieties.
and injecting the mixture through at least one opening into a coagulating heating medium of sufficient temperature to form a protein monomer. Allows for extrudate modification and maintains the structural integrity of the extruded material. A method for producing protein fiber, comprising: 2) The method of claim 1, wherein the solidification medium has a temperature of at least about 90°C. 3) The method of claim 1, wherein the solidification medium has a temperature of at least about 95°C. 4) The method according to claim 1, wherein the coagulation medium is water. 5) The method of claim 4, wherein said water has a pH of about 5.5 to about 7.5. 6) at least one of the above apertures is about 0.005 to about 0;
．． 5. The method of claim 1, comprising a plurality of apertures having a diameter of 0.020 inches (about 0.13 to about 0.52 mm). 7) The method of claim 1, wherein the concentration of starch is from about 0.65% to about 5% by weight of the protein micelles. 8) The method of claim 7, wherein the concentration of starch is from about 1 to about 2.5% by weight. 9. The concentration of starch in the protein isolate is from about 5;f]30
% by weight and wherein said mixture is preheated to a temperature of about 40<0>C to about 60<0>C before being injected into said water. 2. The method of claim 1, wherein the supplementary isolate has a pH of 5.55 to 5.85. The method according to claim 1, wherein the starch is cornstarch. Nephew The coagulation medium is water having a pH of about 5.5 to about 7.5, and the at least one aperture is about 0.005 to about 0.020 inch (about 0.13 to about 0.02 inch). 52mm
) and the pH of the isolate is between 5.55 and 5.
．． 85. The method of claim 1, wherein the method is 85. 13) The method of claim 12, wherein the concentration of starch is from about 0.5 to about 5% by weight of the protein isolate. 14) The method according to claim 13, wherein the starch is corn starch. 15) The concentration of starch is about 5 to about 30% by weight of the protein isolate, and the mixture is preheated to a temperature of about 40°C to about 60°C before being injected into the water. , the method according to claim 12. Claim 15, wherein the rice starch is corn starch.
The method described in section. 17) (α) An amorphous form comprising a substantially undenatured protein isolate obtained by precipitating an aqueous dispersion of a protein comprising an amphipathic protein moiety and formed from at least one plant protein source material. provides a protein material, the isolate is substantially free of lipids, substantially free of dinoalanine, and has a lysine content substantially the same as the storage protein in the protein source material; separated from the remaining aqueous phase,
(C1) mixing the separated amorphous protein material with gelatinable starch to form a mixture containing up to about 30% starch by weight; (d) passing the mixture through a plurality of apertures at a temperature of at least 90°C;
A method for producing protein fibers from a protein source material, comprising: injecting the fibers into water having a temperature of , forming the fibers by coagulation, and removing the fibers thus formed from the hot water. The aqueous protein micelle dispersion in which the isolate is precipitated is prepared using a food grade salt solution having an ionic strength of at least 0.2 molar and a pH of 5.5 to 6.3. Formed by solubilizing proteins in two plant protein source materials to form a protein solution and diluting the protein solution to an ion concentration less than 1 molar to cause the formation of the dispersion. Claim 1
The method described in Section 7. 19) The protein micelle aqueous dispersion in which the isolate is precipitated is prepared by using a food grade salt solution having a concentration of at least 0.2 molar ionic strength and 7) H of about 5 to about 6.8. solubilizing the protein in at least one plant protein source material to form a protein solution, increasing the protein concentration of the solution while keeping the ionic strength of the protein solution substantially constant; 18. The method of claim 17, formed by diluting a concentrated protein solution to an ionic strength of about 0.2 molar lower to form said dispersion twice. 20) The food grade salt solution described above has an ionic strength of about 0.2 to about 0.8 molar, and 73H of about 5.3 to about 6.2; The volume reduction factor determined by the ratio of the protein solution volume to the concentrated protein solution volume is approximately 1.1 to 6.0.
l and the dilution of the concentrated protein bath has a temperature of less than about 25°C and a volume sufficient to reduce the ionic strength of the concentrated solution to a value of about 0.06 to about 0.12 molar. carried out by passing it through; claim 19
The method described in section. 2υ The protein source material is soybean, the food grade salt is sodium chloride, and the food grade salt water bath contains about 0.001 to about 0.01 M calcium chloride.
A method according to claim 20. 22) The protein micelle dispersion in which the isolate is precipitated is prepared using a food grade salt solution having an ionic strength of at least 0.2 molar and a pH of about 5.6 to about 7.0. ℃
solubilizing the protein in the soybeans to form a protein solution at a temperature of from about 75°C to about 75°C; 18. The method of claim 17, formed by diluting a solution to a sufficiently low ionic strength value to cause the formation of said dispersion. 23) the soluble pH is about 6.0 to about 6.4 and the adjusted pH is about 5.1 to about 5.3;
A method according to claim 22. 24) up to 30% gelatinable starch in a mixture with a substantially undenatured plant protein isolate formed by settling an aqueous dispersion of protein micelles containing homogeneous amphiphilic protein moieties; A novel elastic protein fiber consisting of elongated monofilaments of a thermally solidified mixture of