NL1023905C2 - Method for preparing a fiber-containing food product on a protein basis as well as obtained fiber-containing food product. - Google Patents

Description

Brief description: Method for the preparation of a fiber-containing food product on a protein basis as well as obtained fiber-containing food product.

The invention relates to a process for the preparation of a fiber-based protein-based food product in which: 1) in aqueous solution a hydrocolloid precipitating with metal cations and a composition comprising vegetable protein material is mixed together 2) the composition from 1) is mixed into a forming a homogeneous mixture 3) contacting the homogeneous mixture from 2) with an aqueous solution of a metal cation with a valency of at least 2 to form a product comprising fibers comprising precipitated hydrocolloid and vegetable protein material and 4) the formed product Such a method is known from NL-C-1008364 in the name of ACKweldam.

The object of the present application is to give this method a specific field of application and is to that end characterized in that the homogeneous mixture from 2) is brought into a chosen spatial form by means of a forming process and subsequently brought into contact with the aqueous solution comprising metal cations.

Namely, it has been found that the method described in the aforementioned patent publication can be carried out in such a way that a fiber-containing food product is obtained in a chosen spatial form that is adapted to the kind of forms that the consumer is used to or can be provided with a form that the consumer can has not yet seen or expected for such a product.

The method as described above according to the invention comprises a number of steps and, particularly in step 1), a refinement has been applied which leads to favorable results in the sense of controllability of the method.

In a first variant, in step 1) an aqueous solution is made of a hydrocolloid precipitating with metal cations, 1 023905

I I

I which solution is introduced into a liquid vegetable protein I

I material and water composition. It has been found that I

I that in terms of manageability of the method are the first I

of an aqueous solution of an I precipitating with metal cations

Hydrocolloid and adding it to a liquid vegetable

Protein material and water comprising composition to a better I

I manageability of the method leads and in particular lump formation of I

I prevent the hydrocolloid. As will be explained later I

this method embodiment makes a reduction in I

10 required raw material quantities possible. I

I It is of course also possible in the first step of the I

method simply the vegetable protein material, one with I

I metal cations precipitating hydrocolloid and water directly with I

H are mixed together in the desired ratio whereby I

Careful dosing and vigorous stirring lump formation is avoided. I

A special embodiment of the present method I

I is characterized in that the aqueous solution of one with I

metal cations precipitating hydrocolloid and a vegetable protein I

I comprising composition mixed together in the presence of an I

H amount of a phosphate material. I

The use of a phosphate material is described in the staple I

I pre-published PCT application PCT / NL02 / 00594 from applicant. I

Said PCT application describes a method that is similar I

with the method in the present application; the protein material I

However, the starting point is a milk protein material and not an I

I vegetable protein material while furthermore applying an I

operation to form the homogeneous mixture in a chosen spatial form I

I, which is essential for the present application, is missing. I

In the aforementioned PCT application, phosphate material becomes I

I 30 applied for multiple purposes; one of them is unlocking I

I of the protein material used. The operation of the I

I phosphate material at digestion is expressed in an I

improved water absorption capacity of the formed precipitated I

I hydrocolloid / milk protein material comprising fibers and an improved I

The mouthfeel of the product comprising such fibers. I

It has been found that such an unlocking effect of an I

I phosphate material also with vegetable protein material, which in the I

the present application is selected as the starting material. I

I 1023905 3

It has been found that by adding suitable amounts of a phosphate material, the water absorption capacity of the formed fibrous product can be controlled as desired. When the fibers are prepared without the presence of phosphate, water contents of 10-45% by weight, preferably 20-40% by weight and in particular 28-38% by weight are obtained. When phosphate is added, water contents can be achieved up to 80-85% by weight.

When the homogeneous mixture formed in step 2) of the process is obtained, it is brought into a chosen spatial form according to the present invention.

Those skilled in the art will envisage many forming processes for bringing the homogeneous mixture into a desired spatial shape. Mention may be made of a method in which the homogeneous mixture is supplied under pressure to a wire-forming head or a sphere-forming device. An extruder can also be used instead of the pump and a wire-forming head.

In the first embodiment, the homogeneous mixture is sprayed into the aqueous solution of a metal cation with a valency of at least 2 to form a wire comprising hydrocolloid precipitated at least on the surface with 20 metal cations. The homogeneous mixture comprises vegetable protein material, hydrocolloid precipitating with metal cations and optionally a phosphate material; by spraying the formed wire into an aqueous solution containing metal cations with a valency of at least 2, the formed wire is initially cured on its surface by precipitation of the hydrocolloid with metal cations. The skin formed of precipitated hydrocolloid and vegetable protein material formed on the wire forms a barrier for diffusion of metal cations to the interior of the wire; of course, all hydrocolloid can be precipitated in the wire if the contact with the aqueous solution of metal cations is maintained long enough or the ion concentration is made sufficiently high.

In particular, however, the wire is rinsed with water after its formation to wash out metal cations not yet reacted with hydrocolloid with a valency of at least 2. By vigorous rinsing with water, such as tap water, the excess metal cations are removed from the surface from the wire so that no further hydrocolloid precipitation can occur 1023905

I take place. In this way a wire from vegetable I

I protein material / hydrocolloid / phosphate and moisture, which is an I

has a somewhat hard surface layer while the core still has the I

I has consistency of the original homogeneous mixture. I

5 With regard to the metal cations that can be used, I

I will generally be provided in the form of in water I

I soluble calcium or magnesium salts or mixtures thereof. Suitable I

I calcium salts are calcium chloride, calcium acetate and I

calcium gluconate although other calcium or magnesium salts that I

I 10 are permitted to be applicable in the food industry. I

B The metal cations I used in the precipitation solution I

B concentration is in general, for example for I

B calcium chloride, from 0.1-15% by weight, expediently 0.5-8% by weight and at I

B preferably 4-8% by weight. I

In order to introduce the desired end product in terms of properties

Setting B becomes the homogeneous mixture prior to the I

B subjecting it to a forming process mixed with the desired I

B additives to adjust the properties of the form I

B food product selected from taste, odor, color and consistency. I

Many additives can be selected such as broth, I

B dairy product, processed dairy product, flavorings, fruit juice and I

B of course also mixtures of two or more of such materials. I

B This list is not exhaustive because the craftsman can handle all sorts of I

B possibilities of additives will be envisaged that are not in the I

B 25 present summary are included. I

B In an attractive embodiment, the formed I

B filamentary material cut into pieces and dried to form I

B from an instant food product. With an instant food product I

B is understood to mean a product that in consumer form I

B 30 is available and that by mixing it with hot or cold water I

B absorbs moisture and thereby the consistency desired for consumption I

B gets. I

B The wire-like material described above, which is cut into pieces I

B was cut by soaking in water for 5 to 10 minutes in I

B 35 is able to absorb moisture in such a way that the soft consistency of the I

B core was completely resumed. It is also possible to opt for the I

B wire like material after it has been cut into pieces, do not dry I

I 1023905 5, but directly to be packaged in order to offer it as a fresh product to the consumer.

In another attractive embodiment, the homogeneous mixture is formed into spherical parts, after which these parts are brought into contact with the aforementioned metal cation solution.

As before, the residence time of the spherical parts in the metal cation solution and / or the presence of residual metal cations on the surface of the spherical parts can be chosen such that complete precipitation of the hydrocolloid sensitive to metal cations takes place.

Alternatively, by washing the spherical parts with water, it is possible to remove the excess metal cations so that spherical parts are obtained with a skin containing precipitated hydrocolloid while the core of the spherical parts comprises hydrocolloid which is not precipitated with metal cations.

Also in the spherical parts, additives can again be added to the homogeneous mixture as indicated earlier, in this case the additives can also be formed by, for example, vegetable parts such as zucchini or spinach; fruit parts, etc.

With regard to the use of additives for setting properties such as taste, odor, color and consistency, it is further noted that the homogeneous mixture is effectively mixed with it prior to its shaping operation. The additives can of course also be added after the shaping operation has been carried out. the hydrocolloid precipitation step has been performed.

In the latter case, in particular liquid additives can be introduced by impregnation into the shaped vegetable protein, hydrocolloid, phosphate and metal cations, such as fibers containing calcium, comprising food products containing at least one hardened skin.

Insofar as the composition comprising vegetable protein material is not present in a specific form, the vegetable protein protein may be selected from the protein mareras of: soy, lupine, rice, corn, potato, beans, peas, wheat, barley, oats, rye and tapioca.

The phosphate material is selected from the alkali and ammonium salts of phosphoric acid and polyphosphoric acid, such as disodium hydrogen phosphate, trisodium phosphate or sodium hexametaphosphate, trisodium phosphate or sodium polyphosphate (NaPO 3) n where n ~ 25.

The amount of phosphate material is at least sufficient to digest the vegetable protein material and is in particular B to 0.1 to 1.5% by weight on the total of all components of B the homogeneous mixture.

B The hydrocolloid precipitating with metal cations can be B selected from low methoxyl group pectin, gellan gum and fl alginate, of which sodium alginate is preferred. The hydrocolloid B10 which precipitates with metal cations is generally B present in an amount of 0.1-10% by weight based on the total B of all components of the homogeneous mixture.

B The pH of the homogeneous mixture of vegetable protein material, B with hydrocolloid precipitating with metal cations, phosphate material and B water is adjusted to a pH between 4 and 8.

B If a first type of structure of the food product is desired B, the pH is adjusted between 5.0 and 7.5. The first type B structure is a relatively hard material with relatively long B fibers.

B 20 If a second type of structure is desired that is softer B with shorter fibers, the pH of the homogeneous mixture is adjusted to a value between 4.5 and 6.0 B With regard to the above, it is noted that a Π higher The pH of the homogeneous mixture is somewhat preferred because the water binding is higher than at lower pH.

The invention also relates to a fiber-comprising protein-based food product obtained by a method as described above which is characterized in that the food product is packaged.

The fiber-containing food product according to the invention is expediently subjected to a germicidal action before or after packaging. A treatment with a germicidal effect can be chosen from pasteurization, sterilization, treatment with radiation such as γ radiation and the like. However, it is expedient for the germicidal action, such as, for example, pasteurization, to be carried out after packaging the food product comprising B fibers. Pasteurization can take place at 7 a temperature of 60-90 ° C for 5-45 minutes; for example a temperature of 90 ° C for 45 minutes.

If the homogeneous mixture is prepared at temperatures> 70 ° C and the fiber-forming step has also been carried out at that temperature, it is often possible to dispense with any germicidal action.

In the above-described method according to the invention, the making of a homogeneous mixture of protein, optionally phosphate material, hydrocolloid precipitating with metal cations and water in general takes place by stirring at a temperature in the range of 20 to 90 ° C, more in particular in particular from 30 to 90 ° C and often at a temperature of approximately 50 ° C.

At slightly elevated temperatures, the protein will melt or flow and form a homogeneous mixture with the hydrocolloid and water precipitating with metal cations.

It is noted that the term homogeneous mixture used in the present application is used to include both emulsions, dispersions and solutions.

In the case of proteins with a low melting point, melting will occur when an elevated temperature is used, so that the homogeneous mixture is a distribution of two insoluble liquid materials, i.e. an emulsion. With other proteins, no melting, but dispersion or solution will take place.

A number of different embodiments of preparing a homogeneous mixture are explained below.

Example:

The vegetable protein material used was a product selected from:

Soy protein isolate, Supro 515 (92% protein by weight; 0.128% calcium by weight) from Dupont Protein Technology International) and

Lupine protein, Vitaprot Lupine protein LP 60 (50% protein, 0.1% calcium) from J.Rettenmaier & Söhne ,.

To make a homogeneous mixture, 1100 g. water of approximately 70 ° C 92.4 g. of one of said proteins added as well as a desired amount of sodium polyphosphate (NaPO 3) n with n ~ 25. Stirring for a minimum of 10 and a maximum of 15 minutes provided a protein emulsion. The pH of the emulsion was determined to be 7.1. The resulting mixture was placed in a high speed mixer and 40 k 1 023 905

I 8 I

g. sodium alginate (Kelco, Manugel DMB) was in dry form I

added. The resulting viscous homogeneous mixture had an I

mayonnaise character and was sprayed in 4 wt% CaCl 2 solution I

I in water. Depending on the chosen method for the I

5 providing the spatial shape becomes threads or spherical shapes I

H obtained. I

I In a number of tests, the influence of the amount I

phosphate investigated starting from soy protein isolate. I

The following results were obtained: I

I 10 I

Sodium polyphosphate Contact time Skin firmness I

(g / 1232 g homogeneous mixture) (sec) after 24 hours I

I a) 0 2 soft I

I b) 0 5 soft I

C) 0 20 hard I

d) 1.0 softer than b) I

e) 1.0 less hard than c) I

I f) 12 10 softer than b) I

In the tests, wires with a diameter of 2 mm were formed; I

the washing time in water after contact with the 4 wt.% CaCl 2 solution was I

120 sec. I

H It follows from these tests that the I present in the homogeneous mixture

amount of phosphate material determines the I

25 hardness properties of the contact with the calcium chloride I

solution, formed skin of vegetable protein / precipitated I

alginate fibers. I

The fibers formed using a phosphate material I

following their formation and removal of the excess I

I water has a moisture content of up to 80-85% by weight. I

Depending on the chosen method for the I

I providing the spatial shape becomes threads or spherical shapes I

I obtained. Applying coextrusion can also be used for I

I selected to coat the homogeneous mixture around I

A liquid, pasty or solid content from a material with an I

composition that deviates from the composition of the homogeneous I

mixture. Subsequent contacting of the thus formed I

I product with an aqueous solution of a metal cation with an I

A product with an aqueous solution of a metal cation with a valency of at least 2 provides a product with a desired core with a sheath comprising at least externally vegetable protein / precipitated hydrocolloid fibers.

5 1,023,905

Claims (26)

Method for preparing a fiber-comprising protein-based food product in which: 51. an aqueous hydrocolloid precipitating with metal cations and a vegetable protein material comprising a composition is mixed together 2. the composition from 1) is mixed into a homogeneous mixture 3) the homogeneous mixture from 2) is brought into contact with an aqueous solution of a metal cation with a valence of at least 2 to form a product comprising fibers comprising precipitated hydrocolloid and vegetable protein material and 4. the formed product is characterized in that the homogeneous mixture from 2) is brought into a chosen spatial form by means of a forming process and is subsequently brought into contact with the aqueous solution comprising metal cations. Method according to claim 1, characterized in that under I 1) an aqueous solution is made of a hydrocolloid precipitating with metal cations and is introduced into a composition comprising liquid vegetable protein material. Method according to claim 1, characterized in that under 1. a vegetable protein material, a hydrocolloid precipitating with metal cations H and water is mixed together. Method according to one or more of claims 1-3 H, characterized in that the aqueous solution of a hydrocolloid precipitating with metal cations and a vegetable protein composition is mixed together in the presence of an amount of a phosphate material. 5. Method according to one or more of claims 1-4, characterized in that the shaping process for bringing the homogeneous mixture into a chosen spatial form takes place by supplying the homogeneous mixture under pressure to a wire-forming head or the like. a spherical device. 6. Process according to one or more of claims 1-5, characterized in that the homogeneous mixture is sprayed into an aqueous solution of a metal cation with a valency of at least 2 to form a hydrocolloid precipitated at least on the surface with metal cations including wire. A method according to claim 6, characterized in that the wire after its formation is rinsed with water to wash out metal cations that have not yet reacted with hydrocolloid with a valency of at least 2. Method according to one or more of the preceding claims 1-7, characterized in that, prior to being subjected to a molding process, the homogeneous mixture is mixed with desired additives to adjust the properties of the food product to be formed selected from taste , odor, color and consistency. 20 A method according to claim 8, characterized in that the homogeneous mixture is mixed with additives selected from broth, dairy product, processed dairy product, flavorings, fruit juice and mixtures of two or more of such materials. 25 Method according to one or more of claims 6-9, characterized in that the formed wire is cut into pieces and dried to form an instant food product. Process according to one or more of Claims 1 to 4, characterized in that the homogeneous mixture is formed into spherical parts and is brought into contact with a solution of a metal cation with a valency of at least 2. A method according to claim 11, characterized in that, after its formation, the spherical shape is rinsed with water to wash out metal cations not yet reacted with hydrocolloid with a valency of at least 2. 1023905 I 12 I 13. A method according to claim 11, characterized in that the II homogeneous mixture, prior to being subjected to a forming process, is mixed with desired additives for setting II properties of the food product to be formed selected from taste, odor, color and consistency. I 14. A method according to claim 13, characterized in that the I homogeneous mixture is mixed with additives selected from vegetable parts, fruit juices, broth, flavorings, dairy product, processed dairy product and mixtures of two or more of these materials. I Method according to one or more of claims 1-14 II, characterized in that the vegetable protein material is selected from II the proteins of: II soy, lupine, rice, maize, potato, beans, peas, wheat, barley, II oats, rye and tapioca. I 20 Process according to one or more of claims 4 to 15, characterized in that the phosphate material is selected from the alkali metal and ammonium salts of phosphoric acid and polyphosphoric acid. I 17. Method according to claim 16, characterized in that the phosphate material is selected from di-sodium hydrogen phosphate, sodium hexametaphosphate and tri-sodium phosphate. I A method according to claim 16, characterized in that the phosphate material is sodium polyphosphate (NaPO 3) n where n-25. I 30 A method according to any one of claims 16 to 18, characterized in that the amount of phosphate material is at least sufficient to digest the vegetable protein material. I A method according to claim 19, characterized in that the quantity of phosphate material is 0.1-1.5% by weight on the total of all components of the homogeneous mixture. I 1023905 Process according to one or more of claims 1-20, characterized in that the hydrocolloid is sodium alginate that precipitates with metal cations. A method according to claim 21, characterized in that the hydrocolloid precipitating with metal cations is present in an amount of 0.1-10% by weight based on the total of all components of the homogeneous mixture. Method according to one or more of claims 1-13, characterized in that the pH of the homogeneous mixture comprising at least vegetable protein material, hydrocolloid precipitating with metal cations and water is adjusted in the range of 4-7. 24. Method according to one or more of claims 1-23, characterized in that the forming operation is a co-extrusion method in which the homogeneous mixture is applied as a jacket around a core of a selected solid, pasty or liquid material. 25. Fiber-containing food product based on vegetable protein obtained by the method according to one or more of claims 1-24, characterized in that the food product is packaged. 26. A fiber-containing food product according to claim 25, characterized in that it is subjected to a germicidal action. 30 1023905