TH8587A - Method for producing artificial meat products from whole-grain soybeans - Google Patents

Abstract

Method of using whole-grain soybeans to produce irregularly shaped lumps or pieces of protein lumps that are free from bad smell and taste. Soybeans are soaked and acidified until the DPH ranges from 4.5 to 6.5, and the soybean PH values are maintained during this process throughout the production process. The acidified whole soybeans are ground in an aqueous medium to obtain a paste or baking powder of soy particles with a pH in the range of 4.5 - 6.5, wet flour or watery baking starch. Acidic is taken to the production area. Which has steam under high temperature pressure, it is sprayed directly into the paste or baking powder which flows down the string under conditions which results in the coagulation of soy protein in the form of lumps or pieces. Separate part Which was released from the production area The protein fragments, when released from the processing area or when dried and reabsorbed, are free from unwanted odors and tastes and have a texture, firmness and a meat-like appearance. Which is suitable for use in many kinds of food products Including frozen products Canned products and dry mixes, if desired additives such as flavoring agents, colors, fats, flavorings and other protein additives may be added to the soy protein slice.

Claims (9)

1. Methods for using whole grain soybeans to produce soy protein products. In a lumpy form that does not stick together and is free from an unwanted smell or taste. Which mainly consists of Giving water to the whole soybeans makes Acidic until there is The acidic varies between about 4.5 and 6.5. Grind the whole soybeans that are soaked and acidified to To get water that has dispersed soybean particles with a pH Between 4.5 and 6.5, put dispersant in such aqueous content with solid content between approximately 10% and 45% by weight and 45% by protein by wt vs. moisture-free basal weight into confined areas. Pressure into the dispersant that flows in a cord The area under sufficient conditions that cause wrongdoing The existence of soy protein rapidly in such dispersants, and thus the protein forms a separate clot of soy protein and removes the protein from it in the form of a non-binding protein clot. Together which is free from unwanted smell and taste 2. Method Claim No. 1, which soybeans and seeds Was impregnated and acidified by soaking whole soybeans Seed into acidic water To increase the moisture content of beans Yellow whole kernels to be between 45% and 65% by weight and give soybeans the pH between 4.5 to 6.5. 3. Method as defined in claim 2, in which acidic water has a pH between approximately 2 and 6. 4.Method as defined in claim 2, in which the acidic water contains the acid selected from the phosphoric hydrochloric acidic lactic acid group. And mixtures of these substances 5. Method defined in claim 2, in which whole yellow beans are immersed in an acidified medium. With the addition of edible acids or acidic substances 6. Method defined in claim No. 1 in which the soaked and acidified whole soybean seeds are ground by wet grinding in an aqueous medium by water. Heavy from 1 to 15 parts peas per 1 part aqueous medium to achieve dispersion of soybean particles with Solid content between approximately 10% and 45% by weight. 7.The method as defined in claim 6, in which the nutmelt is wet ground in acidic water. 8. The method as defined in claim 5, in which the particles dispersed in water are in the form of a paste. Or baking powder Homogeneous 9. Method, as defined in claim 1, where the steam has a pressure between approximately 10 psi (csig) and 200 psi, the gauge is injected directly into the substance. Dispersed in the water of the soybean particles flowing down streams in the area Restricted to heat the wet powder to a temperature of at least 115 C, which causes abnormalities and the protein of the pea. Yellow Within a period of about 1 to 30 seconds 0. Method as defined in claim 9, in which the aqueous dispersion of soybean particles was heated by spraying. Steam until the temperature is in the range 115 C to 198 C 1. 1.Method as defined in claim 1, where a material is selected from a group containing fats, oils, emulsifiers, colors, flavoring agents. Animal proteins, plant proteins and their mixtures are incorporated into the Dispersed in the water of soybean particles before the With limited distribution 1 2. Method according to claim 1, in which the substances dispersed in the water of Soy particles inserted into the confined area Contains 25% fat or oily by weight and up to 50% of ground animal protein by weight 1. 3. Method, as defined in claim 1, in which the pulp of the soybean protein lump comes out of the production is made. Dry until the moisture content is less than, about 5% 1. 4. Method as defined in claim 13, in which the dehydrated lump of soy protein is re-impregnated. Under conditions in which the soy protein block absorbs at least 85% of the original moisture content 1 5. Method, as defined in claim 1, in which the aqueous dispersion of soybean particles is injected into the area. Production has a pH between approximately 4.5 and 5.6 1 6. Method according to Clause 15, which soy protein lump contains A textural velue of at least approximately 100 pounds, measured with an Instax Tyrometer, was calculated from a 50g sample of soy protein and a 10-hour crcss head soeed. / Minute 1 7.The method, as defined in claim 1, in which the aqueous dispersion of soybean particles is injected into the site. Produces a pH between about 5.6 and 6.5 and a Emitted from the production area is dried until moisture content is obtained. Less than about 5% 1 8. Method, as defined in claim 17, in which the dried soybean protein lump is dehydrated. New under Which the soy protein block contains at least 85% of the original moisture content 1 9. Methods of increasing the textural value Or the fullness of Soy protein blocks can be made by injecting steam that is thick. Into the water dispersant of the acidic soybean particles. Which flows down a wire, which is joined by making pea protein clumps Yellow without water until the moisture content is about 5% or less and the Causing the protein clot to absorb water New in aqueous medium under conditions Which the protein clot contains about 85% of the original moisture content 2 0. Methods defined in claim 19, in which the dehydrated protein clot is reabsorbed by immersion. Soy protein in water for 3 to 15 minutes.