NL8104314A - PROTEIN-BASED SNACK PRODUCT AND METHOD FOR PREPARING IT. - Google Patents

Description

N.0. 30.408 -1- i ... ................ j j Protein-based snack product and process for its preparation. j: i I! I | The invention relates to an extruded, foamed, cracking protein-based snack product and to a process for its preparation.

It is known to prepare snacks by extruding casein and caseinate under certain conditions. Although the extrusion of caseinate leads to snack-like products, it is disadvantageous that these products are not brittle enough and are sometimes difficult to chew as crispy snacks because of their toughness; sing. In German Offenlegungsschrift 2,910,665 10; already learned, this problem by modifying the dry casein! To dissolve caseinate mass with certain aldehyde amounts, respectively. This gives a crispy, brittle quality. However, such a chemical modification can cause prejudices and concerns I meet times that can prove the success of such a product; | 151 influence. It would therefore be desirable if it were successful, Without chemical modification, such a snack is only used prepare plain foods and food components. | | | The invention solves this problem. According to the invention, an extrusion-prepared, foamed, protein-based snack product with a casein protein content characterized by a content of 51-95% by weight protein in the dry mass, the protein being jine from 30-70 wt% caseinate and optionally casein, 2-25 wt% igran protein and 10-70 wt% soy protein, based on the total; : protein content, exists, has a density between 0.1 and 0.4 and a water content of up to 12%.

The invention is based on the surprising discovery of the fact, I ί | On the one hand, casein, grain protein and soy protein, when present in very specific mixing ratios, are easily ex-; and on the other hand, under extrusion conditions, to give a brittle, crisp product of the type described, without any danger of storage during storage of undesirable properties such as missing brittleness and difficult chewability. Preferably, the snack product according to the invention contains 70-8104314 -2-1: Line or grain protein, respectively. As a grain protein, glu- | ί | preferably, with soy protein, products of 50 to more may be used; than 90% protein. Depending on the application! ! . ; ! from products with a high percentage of protein, snacks are obtained with 5% more than 90% protein in the dry mass. Are flavoring agents or extrudable starch carriers used simultaneously? then the features of the invention are not affected as long as it is 1; protein content is above 50% in the dry mass.

| Of the amount of protein in the snack according to the invention.

Preferably 50-60% consist of caseinate, which is not yet disclosed ! may contain casein. The preferred soy protein amount is I.

In addition, 35 to 65% by weight, the preferred grain protein amount is 2-15% by weight, based on the sum of | i! ! the protein present.

15: In the context of the composition according to the invention, the good extrudability is determined in particular by the casein content: 1. It is believed that the caseinate for the extrusion of! ; i | ! I soy protein works as a lubricant.

i:; The preparation of the product according to the invention involves 20; of casein, wherein alkali is added in such an amount that during the extrusion process the digestion also takes place to form caseinate. The process according to the invention for the preparation of the above-described snack product is therefore characterized in that the casein is only mixed with the other proteins or mixed with the cereal protein and / or the soy protein with an aqueous solution before mixing alkali solution containing an amount of alkali which, when reacted with the casein, contains only one ; will give pH value of 5 »4 - 6, mix if required the still decomposed | Breaking plant protein elder add mixing and along with the al-

Ji - | 30 add potash solution or separately from it so much water that in ! before or during the extrusion the mixture has a water content of at least 13% and the mixture thus obtained at temperatures; j 'o [above 100 ° C under pressure in a zone of lower pressure and lower temperature; extrude. .! 35; The aqueous alkali solution is preferably applied to the casein; [sprayed before adding the two plant proteins with mixing. However, it is also possible to first pre-mix the casein with one or both other proteins and only then the alkali solution.

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; !to add. When using soy or wheat protein with certain alkali-40i capacity, it may be required, more alkali than! .....! .................. ................................... ..... .......... ........ ................. ......................... ....

8104314 \ -3-! j for casein. However, this is possible with a j · | ! pre-determined test.

| j The amount of dough introduced for the extrusion was added here! ,! the amount of water depends on the conditions in the extruder 5; especially the temperature, which again controls the vapor pressure ipaal, the construction of the extruder, which makes one more! or less strong escape of water vapor during heating can i | and possibly also the flowability in the extruder.

Thus, in general, a twin screw extruder requires a lower water content for the extrusion than with an extruder. single screw trusion machine. In any case, however, it is easily possible by some preliminary tests to determine the amount of water to be added, so that the final product after extrusion has the aforementioned water content and the desired quality and density. has.

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The method according to the invention immediately leads to the i · i; desired crisp, brittle quality, without any particular na-; A treatment step, for example post-drying, is required. It is also possible, however, at an upper limit of the permissible value. J 20: bare water content of the product to be post-dried, j! Whereby an improvement of the quality can still be achieved, i

Due to the extrusion conditions and the water content for or; During the extrusion, the density of the snack is also determined, which is between 0.1 and 0.4, preferably between 0.1 and 0.25. Advantageously, the extrusion temperature must be at least 110 ° C, the best results are achieved at quenching temperatures of 160 ° C, for example 170 - 200 ° C. It is also possible to extrude in several steps at different temperatures. In this case, the indicated temperature values apply for the respective last extrusion; 50! Stairs.

i; Acid casein is preferred as casein. The foaming is effected by inflation at the transition from the extrusion; | nozzle reaches in a zone of lower temperature and lower pressure, "cooperating together under the temperature conditions applied in vapor form 55; overflowing water and carbon dioxide released during extrusion. As alkali, preference is given to alkali metal carbonates or hydrogen carbonates, as well as alkaline earth metal carbonates and hydrogen carbonates. The carbonates and hydrogen carbonates can [! ; garlic may be used together with hydroxides and / or edible acids. Any desired pH value can thus be achieved in the range 8104314 (-4-indicated ranges) by means of a suitable combination. The amount of alkali is chosen, as mentioned above, such that it is mixed with the casein. only under the usual conditions of the casein preparation produces a product with a pH value of 5 »4-8, preferably 5» 8-6.5 ». Usual amounts of alkali are when using potassium carbonate for example, between 2 and 5 wt.%, based on the amount of acid casein, the amount of alkali required for producing a given pH value can be easily determined by titration in a simple test by titration. The drawing shows a conventional titration curve of acid casein for determining the amount of alkali to be added.

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Although the snack according to the invention is preferably consumed; The method described above, starting from casein and alkali, is the case, however it is also possible to start from caseinate directly, | for example, of sodium caseinate. In this case, the total wa-l ί i; content of the mixture to be extruded also on the range of; j: 15-18, preferably 15-17% by weight. | : The following examples further illustrate the invention.

| po! "Example I.

| 50 parts by weight of acid casein (protein content 86%, dry mass 90%) were added with 5% by weight of potassium carbonate, based on acid casein. ! sprayed the form of an aqueous solution. The water content of the solution was measured in such a way that in the total mixture a 25: water content of 16% was formed, taking into account the moisture already present in the proteins. Then, 46 parts by weight of soy protein (64% protein, 91% dry mass) and 4 parts by weight gluten (83% protein.

ine, 91% dry mass) thoroughly incorporated into the mixture. The resulting mixture was extruded in an extruder with one twin-zone screw. The temperature of the first zone was 110 ° C, that of the second zone 180 ° C, the revolution speed 180 revolutions per minute, the nozzle 3 mm. The extru-: i:

It went smoothly, after leaving the second zone in the ambient atmosphere, the extruded product expanded to a foamy, brittle substance with a density of 0.115 and a water; content of 8%.

I Example II.

! The procedure of Example I was repeated, but 49 parts by weight of soy protein and 1 part by weight of gluten were processed. Extrusion was difficult because the product obtained was deficient to unsatisfactory.

8104314% -5- I Example III. ! The procedure of Example I was repeated using: 48 parts by weight of soy protein and 2 parts by weight of gluten. The extrusion was easy, the product was acceptable. Density 0.15 µg-5; stop 7.5%.

! Example IV.

40 parts of sodium caseinate were added with 50 parts of soy protein! I and 10 parts of gluten are mixed. The water content was adjusted to 16%.

i! The extrusion took place under the conditions indicated in Example 1. ...] 10 | present day. The product had the desired brittle, foamy content. Density 0.17 »water content 8%. j

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I Repeat the process with 15 and 17% water, respectively; ! stop gave a qualitatively equivalent foamed crunchy snack product having a density of 0.17 and 0.18 and a water content of 7% and 9% respectively. i i Example V.

ί: | 55 parts by weight of acid casein were mixed with 60 parts by weight of soy protein and 50 parts by weight of gluten and 5% by weight potassium carbonate, based on | casein, sprayed in aqueous solution. The water content was adjusted to 20 | 16%. The extrusion took place under the conditions indicated in Example 1. The extrudability was good and the product had the intended brittle foam structure. Density 0.18, water content 9.5%. ! Similar results were obtained with a water content of 25, 15 and 17% and at a temperature in the final extrusion stage of | 160 ° C. Density 0.18 and 2.0 respectively, water content 9.0 resp also 10.2%.

! ! | j Example VI.

i! Under the conditions as in Example I, extrusion was carried out: 40% acid casein, 55% soy protein, 5% gluten. Alkalito additive! 3.3%, based on acid casein, potassium carbonate. Density of; The extruded product is 0.145% water content 8.5%. i l! The same procedure was followed using 4.5% potassium carbonate and 5.0% potassium bicarbonate, resulting in products of comparable density and water content. Pine tree.

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Example VII. I

; | Under the conditions as in Example I, extruded: 30% acid casein, 60% soy protein, 10% gluten. Alkalito additive, casein based, 3.0% KpCO. Adjusting the water flow 8104314 -6-! I i J stop at 13%. Density of the extruded product: 0.18, water content: 7% 5 Iheheeld VIII.

| Under the conditions as in Example I, extrusion 5 | deerd: 30% acid casein, 60% soy protein, 5% gluten and 5% corn flour. Alkali addition, based on casein, 3> 3% K ^ CO ^, setting the water content to 15%. Density of the extruded product: 0.17% water gel 8.2%.

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Claims (6)

1. Foamed, crunchy snack product prepared by extrusion on: i j! protein base with a casein protein content, characterized I by a content of 51-95% by weight protein in the dry mass, where -5%! the protein consists of 50 - 70 wt.% caselate and optionally casein, 2 - 25 wt.% grain protein and 10 - 70 wt.% soy protein, "based on the total protein content, a density between 0.1 and | 0 , 4 and has a water content of up to 12%. Snack product according to claim 1, characterized in; 10. Note that it contains 70-85 wt% protein in the dry mass. ! Snack product according to claim 1 or 2, characterized in that it contains 50-60 wt.% Caselate and optionally casein, based on the total protein content, 4 Snack product according to one of the Claims 1 to 5, characterized in that the grain product contains 2-15% by weight of gluten, 1%! 1 based on the total protein content. ! i. ij 5 Snack product according to any one of the preceding claims; It is characterized in that it contains 55-65% by weight of soy protein. i; based on the total protein content. 6. Snack product according to claims 1 to 5, characterized in that it contains other than the indicated protein products; contains all flavoring and cohesive food components. : 7 · Process for preparing a snack product according to one of; The preceding claims are characterized in that the casein is mixed with the soy protein alone and / or the cereal protein with a soy protein prior to mixing with the other proteins. aqueous alkali solution containing an amount of alkali which, when reacted with casein, will only give a pH value of 5-5-8, | i; j; mix, if required, the still missing plant proteins under | 3olmenSen and mix together with the alkali solution or separated therefrom so much water that in the mixture before or during extrusion a water content of at least 15% is created and the total: | extruded thus mixture at temperatures above 100 ° C under pressure in an area of lower pressure and lower temperature. ^ i I! 351 8. Process for preparing a snack product according to one | of the preceding claims, characterized in that the caselate is mixed alone or mixed with the grain protein and / or the soy protein with so much water that the mixture is added before or during The extrusion creates a water content of at least 15% and the mixture thus obtained: - 40 "- extrudes at temperatures above 100 ° C under pressure in an 8104314 * -9- 1 zone of lower pressure and lower temperature. [9] Process according to claim 7, characterized in that an amount of alkali is added, which it will react with the casein only to have a pH value of 5> 8-7. 10. Process according to any one of claims 7-9, characterized in that it is extruded at a temperature in excess of 150 ° C. 11. Process according to claims 7> 9 and 10, characterized in that as alkali compounds which are used under 10 | the temperature and pressure conditions of the extruder used split off carbon dioxide. 12. A method according to claim 11, characterized in that Note that alkali metal carbonate or hydrogen carbonate is added. | adds. I "i Process according to claim 12, characterized in that carhonates or hydrogen carbonates are taken together with foodstuffs. | ; add its acids. j i *! i i; ; ======== i I i; I! i i; : i i; I ï; 5 i i! ; l i i i 1 i 1! ! ! I! | ; i i; I! J! | I 'i I | j | j i | I i j | i: i i i i: 8104314