TW202335589A - A process for preparing an extruded plant-based food product - Google Patents

Abstract

The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Description

Method for preparing extruded plant food products

The present invention generally relates to a method for preparing extruded plant food products. More specifically, the present invention relates to a method for preparing extruded plant food products having a fibrous appearance and good juiciness and tenderness properties.

In recent years, it has become common for consumers to choose convenient and delicious food. However, convenient or ready-to-eat foods are often nutritionally unbalanced because they are high in fat and short-chain carbohydrates (e.g., refined sugar), and low in dietary fiber and protein. In particular, it should be understood that the high fat and low dietary fiber levels of these convenience foods can contribute to obesity and various chronic diseases, such as coronary heart disease, stroke, diabetes, and certain types of cancer.

It is well known that by supplementing food with increased levels of dietary fiber and protein, the taste can be severely compromised by changes in taste, resulting in mealy and tasteless tastes. In addition to the challenges associated with improving taste, it is known that increasing the protein level of foods generally results in a loss of the desired product texture desired by consumers. This is particularly critical for extruded plant food products.

Therefore, there is a need in the technology and industry to provide a better solution for extruded plant food products for humans or animals, such as pets, that have a fibrous appearance with good juiciness, softness, and flavor properties.

The purpose of the present invention is to improve upon the current best technology, or at least provide an alternative to extruded plant food products: i) an extruded plant food product for humans or animals (such as pets); ii) ) a plant food product once extruded, which has a high protein content; iii) a plant food product once extruded, which has a protein content higher than 25wt%, preferably higher than 30wt%; iv) once extruded Plant-based food products that have a fibrous appearance and good juiciness, softness, and light color; v) extruded plant-based food products that have a fibrous appearance and have a low amount of starch or starch powder ;vi) Once extruded, plant-based food products have good taste properties; vii) Once extruded, plant-based food products have a fibrous appearance and good juiciness, softness, and good taste properties , and light color; viii) Once extruded, plant-based food products have a fibrous appearance with good juiciness, softness, and taste properties of reduced seasoning compared to standard methods, and light color.

The object of the present invention is achieved by the subject matter of the independent item. Appendices further develop the idea of the invention.

Therefore, in a first aspect, the present invention provides a method for preparing an extruded plant food product, the method comprising the following steps: a) containing 40wt% to 70wt% water, and 15wt% to 35wt% plants The composition of the protein is fed to an extruder barrel; b) the composition from step a) is extruded in the extruder barrel at a temperature higher than the texturization temperature of the vegetable protein; c) with a gas Aeration of the composition from step b); d) After the last extruder barrel, pushing the aerated composition from step c) through a constriction; e) Cooling by a cooling die the inflated composition from step d); f) injecting an aqueous solution into the inflated extruded composition from step e) with a needle syringe; wherein compared with a cross-sectional area D _before the compression, the The compression shrinks _a cross-sectional area D between 30% and 95%, and the cross-sectional area D _after the compression increases again, and the position of the compression is after the last extruder barrel and the cooling mold The first half of the length.

In one embodiment, the present invention provides a method for preparing an extruded plant food product, the method comprising the following steps: a) adding 40 to 70 wt% water and 15 to 35 wt% plant protein. The composition is fed to an extruder barrel; b) the composition from step a) is extruded in an extruder barrel at a temperature higher than the texturization temperature of the vegetable protein; c) is inflated with a gas from the composition of step b); d) after the last extruder barrel, pushing the inflated composition from step c) through a constriction; e) cooling the composition from step c) by a cooling die d) the inflated composition; f) cutting the inflated extruded composition from step e); g) using a needle syringe to inject an aqueous solution into the inflated extruded composition from step f); The shrinkage _reduces the cross-sectional area D by between 30% and 95% compared to the cross-sectional area D _before the shrinkage, and the cross-sectional area D _after the shrinkage increases again, and the shrinkage is Located after the last extruder barrel and in the first half of the length of the cooling die.

The inventor unexpectedly discovered that by using the above method, an extruded plant food product with a fibrous appearance, good juiciness, softness, and light color can be obtained. The disclosed method allows the use of extrusion and injection techniques to continuously produce extruded plant food products that have the fibrous appearance of real meat and have good juiciness and tenderness. light color. The inventors have now discovered that by inflating the extrudate during the extrusion process and applying a compression after the last extruder barrel and the first half of the cooling die length, and injecting an aqueous solution into an extrusion material, unexpectedly beneficial effects in terms of color, porosity, fiber, juiciness, and softness properties of extruded plant food products. Aeration increases the porosity of the extrudate and produces a lighter color. Tightening after the last extruder barrel and in the first half of the cooling die length temporarily limits the cross-sectional area, which affects fiber alignment. By applying aeration and compression, a less dense product is achieved that is better injectable with aqueous solutions. Furthermore, injecting an aqueous solution containing flavourings has a beneficial effect on the flavor of the injected extrudates. It is therefore possible to use heat-sensitive flavorings, vitamins, minerals, colorants, or combinations thereof that would otherwise not survive the harsh conditions of high temperature and pressure associated with the extrusion process. Injection of an aqueous solution containing starch increases the water retention capacity of the extrudate. Injection of aqueous solutions containing hydrocolloids, proteins, fibers, or combinations thereof increases the amount of solution injected and increases juiciness and softness. By injecting an aqueous solution into the extrudate, a higher amount of water in the product is achieved, which provides juicier and softer feel attributes, compared to boiling in water. The water absorption of standard extrudates boiled in water is only 5 to 7 wt%. Furthermore, a further advantage is that the injection of the extrudate with a multi-needle syringe is faster, taking only seconds, while the cooking process takes at least several minutes. After cooking, the cooked extrudate needs to be cooled, in which injection can be accomplished with a cold aqueous solution. This again increases processing time. Furthermore, in contrast to the injection procedure, heat-sensitive ingredients (e.g., starches and/or colorants) cannot be used during the boiling step.

Unless otherwise stated, all percentages expressed herein are based on the total weight of the extruded plant food product.

The terms "food", "food product" and "food composition" mean a product or composition intended to be ingested by an animal (including humans) and which provides at least one nutrient to the animal Or humans. This disclosure is not limited to specific animals.

"Plant-based food product" is a composition consisting of meat (i.e., skeletal tissue and non-skeletal muscle from mammals, fish, and poultry) and meat by-products (i.e., from slaughtered sucklings) Non-rendered clean parts of animals, poultry, or fish, other than meat) are completely absent.

"Extrusion" is a procedure used to produce objects with a fixed cross-section profile. Push or pull a material through a mold of the desired cross-section. Two major advantages of this procedure over other manufacturing procedures are its ability to produce very complex cross-sections and its ability to produce brittle products, since the material only experiences compressive and shear stresses. High humidity extrusion is called wet extrusion. Extruders typically contain an extruder barrel within which a closely fitting screw rotates. The screw consists of screw elements, some of which are spirally threaded to move material through the extruder barrel. Material is introduced into the extruder barrel toward one end, moves along the extruder barrel by the action of the screw, and is forced out of the extruder barrel through a nozzle or die at the other end. The rotating screw mixes and processes the material in the barrel and compresses the material to force it through the die or nozzle. The degree of mixing and processing to which the material is subjected, the speed at which the material moves through the extruder barrel and therefore the residence time in the extruder barrel, and the pressure developed in the extruder barrel can be controlled by the threaded elements It is controlled by the pitch of the screw, the rotation speed of the screw, and the rate at which the material is introduced into the barrel of the extruder. The extruder barrel includes a plurality of extruder barrel sections joined end-to-end. Multiple extruder barrel sections are required to perform the different procedures involved in extrusion, such as conveying, kneading, mixing, devolatization, metering, and the like. Each extruder barrel section contains a liner that is press-fitted into the extruder barrel shell and provides heating and cooling elements to regulate the temperature of the extruder barrel section within an acceptable range . The total length of the extrusion process can be defined by its modular extruder barrel length. An extruder barrel is described by its diameter unit.

The term "aerating" means providing gas in an extruder by introducing gas into the extruder. Gas may be provided to the extruder via a feed opening or by release of gas in the extruder resulting from a chemical reaction between a gas-generating compound and a gas-releasing compound. In one embodiment, the gas-generating compound is a physiologically acceptable salt that can release CO2 (such as a carbonate or bicarbonate, e.g., sodium carbonate (Na2CO3), potassium carbonate (K2CO3), or sodium bicarbonate (NaHCO3 )). Another example is an antler salt (a mixture of ammonium bicarbonate (NH4HCO), ammonium carbonate ((NH4)2CO3), and ammonium carbamate (NH4CO2NH2)) that releases the gases NH3 and CO2. The gas-releasing compound is usually a physiologically acceptable acid. The acid may be, for example, citric acid, a phosphoric acid compound (such as disodium dihydrogen diphosphate or calcium dihydrogen orthophosphate), tartaric acid or one of its salts (such as potassium sodium tartrate (Rochelle salt)), malic acid, fumaric acid , adipic acid, or gluconolactone. The acid may be used as the free acid or in the form of anhydrides or salts thereof. In a preferred embodiment, the gas system is provided into the extruder via a feed opening of the extruder, which feed opening is connected to a gas container (such as a pressure bottle) and allows controlled introduction of gas into the extrusion in the machine (for example, via a valve). In one embodiment, the gas system is selected from the group consisting of: CO2, N2, N2O, SO2, water vapor, or a combination thereof, preferably CO2, N2, N2O, SO2, or a combination thereof, more preferably CO2, N2, or combinations thereof. In one embodiment, the amount of gas introduced into the extruder is between 0.009 and 3 wt% (total weight of the composition), preferably 0.009 to 1 wt%, preferably 0.01 to 1 wt%, preferably 0.009 to 0.5wt%, preferably 0.009 to 0.2wt%, preferably 0.009 to 0.1wt%.

The term "constriction" temporarily reduces the inner cross-sectional area called D _{-constriction} . This affects the laminar flow of the extrudate. By creating turbulence through compression, it affects the fiber arrangement of the extrudate. Compared to a standard extrusion process without compression, the resulting product is less dense and has a more meat-like fibrous structure. Less dense extrudates can be better injected with aqueous solutions. The compression system is made of metal or heat-resistant plastic material and can have any geometric shape. In a preferred embodiment, the compression is side compression or central compression. The term "temporary" means that the cross-sectional area before and after compression is larger. The cross-sectional area _before contraction is called D. The cross-sectional area _after contraction is called D. In one embodiment, the cross-sectional area D _{is compressed} < D _before and D _{is compressed} < D _after . In one embodiment, the cross-sectional area D _before = D _after . In one embodiment, the cross-sectional area D _before > D _after or D _before < D _after , preferably D _before > D _after . In one embodiment, the compression _reduces D by 30% to 95%, preferably between 30% and 90%, preferably between 30% and 85%, preferably between 30% and 95%, compared with the original cross-sectional area D _before . Preferably between 30% and 80%, preferably between 30% and 75%, preferably between 30% and 70%, preferably between 30% and 60%, preferably between 40% and 95 Between %, preferably between 40% and 90%, preferably between 40% and 85%, preferably between 40% and 80%, preferably between 40% and 75%, preferably between Between 40% and 70%, preferably between 40% and 65%, preferably between 40% and 60%, preferably between 50% and 95%, preferably between 50% and 90% Between, preferably between 50% and 85%, preferably between 50% and 80%, preferably between 50% and 75%, preferably between 50% and 70%, preferably between Between 55% and 95%, preferably between 55% and 90%, preferably between 55% and 85%, preferably between 55% and 80%, preferably between 55% and 75% between.

In one embodiment, the compression system is selected from porous voids, screws, corrugations, slots, particle boards, or combinations thereof. In one embodiment, the compression is located after the last extruder barrel and in the first half of the cooling die length, preferably after the last extruder barrel and in the first third of the cooling die. In one embodiment, the compression system is located after the last extruder barrel at a composition viscosity between 1000 and 4000 Pas ^-1 , preferably between 1500 and 4000 Pas ^-1 , preferably a composition viscosity between 2000 and 4000 Pas ^-1 , preferably a composition viscosity between 1000 and 3500 Pas ^-1 , preferably between 1000 and 3000 Pas ^-1 The viscosity of the composition is preferably between 1000 and 2500 Pas ^-1 , preferably between 1500 and 3500 Pas ^-1 , preferably between 1500 and 3000 Pas The composition viscosity is between ^-1 , preferably between 1500 and 2500 Pas ^-1 , preferably between 2000 and 4000 Pas ^-1 , preferably between Composition viscosity between 2000 and 3000 Pas ^-1 . The compositions were thermally preconditioned by using a pressure core equipped with an oscillatory rheometer (MCR702, Anton Paar) at defined temperatures (T = 120°C to 160°C, t = 90 s), followed by heating at 100°C at 100°C. Viscosity was measured in the same equipment at a shear rate of 0.1 s-1.

The "cooling die" cools the extruded product to the desired temperature.

The term "plant protein" includes "plant protein isolates" or "plant protein concentrates" or combinations thereof. One of ordinary skill in the art will know how to calculate the amount of plant protein in a plant protein concentrate or plant protein isolate. As used herein, the term "vegetable protein concentrate" refers to a plant material having a protein content of between 50% and 90% (vegetable protein on an anhydrous basis), preferably between 65% and 75% (on an anhydrous basis) The protein content of vegetable protein on an anhydrous basis. Vegetable protein concentrates also contain vegetable fiber, typically from about 3.5% to up to about 20% by weight on an anhydrous basis. As used herein, the term plant protein isolate refers to a plant material that has a protein content of at least about 90% plant protein on an anhydrous basis, preferably between 90% and 96% (vegetable protein on an anhydrous basis) The protein content of plant proteins. In a preferred embodiment, the extruded plant food product does not contain protein from animal sources.

Plant proteins include plant protein concentrates or plant protein isolates derived from pea protein, corn protein (e.g., ground corn or corn gluten), wheat protein (e.g., ground wheat or wheat gluten, such as active wheat gluten), potato protein, soy protein such as soy protein (e.g., soy flour, soy concentrate, or soy isolate), rice protein (e.g., ground rice or rice gluten), barley protein, algae protein, Hemp protein, oat protein, canola protein, broad bean protein, or combinations thereof. Preferably, the plant protein is wheat gluten, pea protein, canola protein, hemp protein, broad bean protein, soybean protein, or a combination thereof, and more preferably is pea protein, soybean protein, wheat gluten, or a combination thereof. In a further embodiment, the extruded plant food product of the present invention includes in step a) an amount of 15 to 40 wt% (based on the composition), preferably 20 to 40 wt%, preferably 25 to 40wt%, preferably 15 to 35wt%, preferably 15 to 30wt%, preferably 15 to 25wt%, preferably 20 to 35wt%, preferably 25 to 35wt%, preferably 20 to 30wt% (based on the composition) of vegetable protein. In a further embodiment, the extruded plant food product of the present invention includes in step a) an amount of 15 to 40 wt% (based on the composition), preferably 20 to 40 wt%, preferably 25 to 40wt%, preferably 15 to 35wt%, preferably 15 to 30wt%, preferably 15 to 25wt%, preferably 20 to 35wt%, preferably 25 to 35wt%, preferably 20 to 30 wt% (based on the composition) of soy protein, pea protein, wheat gluten, or combinations thereof. In a further embodiment, the extruded plant food product of the present invention includes in step a) an amount of 15 to 40 wt% (based on the composition), preferably 20 to 40 wt%, preferably 25 to 40wt%, preferably 15 to 35wt%, preferably 15 to 30wt%, preferably 15 to 25wt%, preferably 20 to 35wt%, preferably 25 to 35wt%, preferably 20 To 30 wt% (based on the composition) of a combination of soy protein and wheat gluten or a combination of pea protein and wheat gluten. In a further embodiment, the extruded plant food product of the present invention includes in step a) an amount of 15 to 40 wt% (based on the composition), preferably 20 to 40 wt%, preferably 25 to 40wt%, preferably 15 to 35wt%, preferably 15 to 30wt%, preferably 15 to 25wt%, preferably 20 to 35wt%, preferably 25 to 35wt%, preferably 20 to 30wt% (based on the composition) of soy protein and wheat gluten. In a further embodiment, the plant protein is selected from a combination of at least two different plant proteins, wherein the plant protein includes wheat gluten and at least one other plant protein selected from: pea protein, soybean protein, broad bean protein egg white, and canola protein, and wherein in the vegetable protein mixture, wheat gluten contains between 20% and 70% of the total vegetable protein, preferably between 40% and 60% of the total vegetable protein. The combination of wheat gluten and at least one other plant protein has the advantage of a softer texture, resulting in an even softer product.

In a further embodiment, the extruded plant food product of the present invention is prepared in step a) in an amount of 40 to 70 wt%, preferably 45 to 70 wt%, preferably 45 to 65 wt%, preferably 50 wt%. Water is included in an amount to 70 wt%, preferably 50 to 65 wt%, preferably 55 to 70 wt%, preferably 55 to 65 wt%.

In a further embodiment, the extruded plant food product of the present invention contains an amount of 1.5 to 10wt%, preferably 2 to 10wt%, preferably 2 to 8wt%, preferably 2 to 7wt% %, preferably 3 to 8 wt%, preferably 3 to 7 wt% lipid. Lipids can be added to the extrusion procedure and/or to the aqueous solution for injection. Where an oil is added to an aqueous solution for injection, it is preferably added in the form of an emulsion. In one embodiment of the invention, the lipid is added to the extruder barrel at a position downstream of the feeding position of step a). The procedure for lipid injection is described in WO2016150834. Lipids may also be added to aqueous solutions for injection.

The term lipid includes any liquid oil, fat, or combination thereof. In one embodiment, the term lipid includes soybean oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, etc. Fruit oil, rapeseed oil, fractionated palm fat, fully or partially hydrogenated or cross-esterified palm oil, and combinations thereof. Preferably, the lipid is sunflower oil.

In the context of the present invention, the term "flavoring" includes salt, flavoring agents, acids, taste enhancing ingredients, herbs, spices, vegetables, or its mixture. Flavor-enhancing ingredients can be provided by monosodium glutamate (MSG) and/or yeast extract. Salt refers to any suitable alkali metal salt or mixtures thereof. The salt used in the compositions of the present invention is typically, but is not limited to, sodium chloride. For example, potassium chloride or any low-sodium product with the taste impression of sodium chloride may be used, as long as the taste in the final formulation is acceptable. Acid can be provided by vinegar, lactic acid, citric acid or combinations thereof. Flavorings can be added to the extrusion procedure and/or to the aqueous solution for injection. In a further embodiment, the extruded plant food product of the present invention contains an amount of 0.5 to 40wt% (based on the total composition), preferably 0.5 to 35wt%, preferably 0.5 to 30wt% , preferably 0.5 to 25wt%, preferably 0.5 to 20wt%, preferably 0.5 to 15wt%, preferably 0.5 to 10wt%, preferably 2 to 10wt%, preferably 2 to 8wt%, preferably Jiadi 3 to 8wt% condiments.

In the context of the present invention, the term "filler" includes carbohydrates. Carbohydrates can be provided by: starch, flour, sugar, maltodextrin, glucose syrup, or combinations thereof. The term "starch" also includes flour. Starches and/or flours include those from rice, wheat, corn, barley, and sorghum, potatoes, cassava, sweet potatoes, arrowroot, yams, peas, chickpeas, mung beans, or lentils, or any combination thereof. In a further embodiment, the extruded plant food product of the present invention contains a content in the range of 0.5 to 10wt%, preferably 0.5 to 8wt%, preferably 0.5 to 7wt%, preferably 1 to 10wt% , preferably 1 to 8wt%, preferably 1 to 7wt%, preferably 1 to 5wt%, preferably 2 to 7wt%, preferably 0.5 to 6wt%, preferably 0.5 to 5wt%, preferably Preferably 0.5 to 4wt%, more preferably 0.5 to 3wt% filler.

Starch can be added to the extrusion procedure and/or to the aqueous solution for injection. The addition of starch to the injected aqueous solution has the surprising effect that the injected extruded food composition has better water retention capabilities once the final product has been cooked or fried.

In a further embodiment, the extruded plant food product of the present invention contains in the range of 0 to 15wt%, preferably 0 to 12wt%, preferably 0 to 10wt%, preferably 0 to 8wt% , preferably 0.1 to 15wt%, preferably 0.1 to 10wt%, preferably 0.1 to 8wt%, preferably 0.1 to 5wt%, preferably 1 to 15wt%, preferably 1 to 12wt%, preferably Preferably 1 to 10 wt%, preferably 1 to 8 wt%, preferably 5 to 15 wt% fiber. According to the present invention, "fibers" in the extrusion process are dietary fibers, preferably water-insoluble vegetable dietary fibers. Dietary fiber is composed of the following: edible plant cell residues, polysaccharides, lignin, and related substances that resist digestion by human digestive enzymes (hydrolysis). Dietary fiber comes from vegetables, fruits, grains or combinations thereof. Dietary fiber is selected from at least one of the following: carrots, beetroots, pumpkins, citrus, wheat, oats, bamboo, tomatoes, bell peppers, leeks, ginger, onions, kale, parsnips, celery, cucumbers, zucchini, Broccoli, kohlrabi, asparagus, beans, broad beans, lentils, chickpeas, peas, lupins, vetches, or combinations thereof, preferably carrots, beetroots, pumpkins, citrus, wheat, oats, bamboo, tomatoes, or its combination.

In one embodiment of the invention, the extruded plant food product includes one or more of the following fortification compounds: vitamins, minerals and iron salts. The term vitamin includes: vitamins A, B-complex (such as B-1, B-2, B-6, and B-12), C, D, E, and K, niacin, and acid vitamins such as pantothenic acid, folic acid , and biotin, preferably vitamin B-12. The term mineral includes: calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, or vanadium. The term iron salt includes: ferric sodium EDTA, reduced iron, ferrous lactate, ferric citrate, ferric pyrophosphate, ferrous sulfate monohydrate, or ferric ammonium citrate brown ), preferably iron pyrophosphate. The specific amount of nutritionally fortified compound will depend on various factors, such as the characteristics of the ingredients; the species of the animal; the age, weight, overall health, sex and diet of the animal; the rate of consumption of the animal; the purpose for which the food product is administered to the animal; and similar. Therefore, the compositions and their amounts can vary widely. Nutritional fortification compounds may be added to the extrusion procedure and/or to the aqueous solution for injection.

In one embodiment, the extruded plant food product may also include one or more colorants. The term colorant includes: FD&C colorants such as Blue No. 1, Blue No. 2, Green No. 3, Red No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, and the like; natural colorants and/or tints Food (coloring food stuff), such as caramel coloring, annatto, chlorophyllin, cochineal, betalain, turmeric, saffron, capsicum, lycopene, elderberry pulp, pandan, butterfly pea flower, and the like titanium dioxide; carbon carbonate; and any suitable food coloring agent known to those skilled in the art. In another embodiment of the present invention, the coloring agent is selected from bell pepper, beetroot, carrot, blackberry, malted barley flour, or combinations thereof. In one embodiment of the present invention, the imitation meat product contains a coloring agent ranging from 0.1 to 10 wt% (weight percent of the total composition), preferably from 0.1 to 5 wt% (weight percent of the total composition). Colorants can be added to the extrusion procedure and/or to the aqueous solution for injection. Due to the heat sensitivity of many colorants, colorants are preferably added to aqueous solutions for injection.

In a further embodiment, the extruded plant food product has a protein content of at least 15 wt%, preferably at least 20 wt%, preferably at least 25 wt%. In a further embodiment, the extruded plant food product has between 15 and 40 wt% (based on total composition), preferably between 20 and 40 wt%, preferably between 25 and 40 wt%, preferably 15 to 35wt%, preferably 15 to 30wt%, preferably 15 to 25wt%, preferably 20 to 35wt%, preferably 25 to 35wt%, preferably 20 to 30wt% (based on the total composition (calculated) protein content.

In a further embodiment, water can be mixed into the dry vegetable protein before being fed into the extruder barrel through the slurry inlet. Where the vegetable protein is mixed with water before being fed to the extruder barrel, the non-meat dough may be transferred from the mixing device by, for example, pumping. In one embodiment, the meatless dough is transferred directly from the mixing device to the extruder barrel without any other processing, or addition or removal of ingredients.

In a further embodiment, the vegetable protein in dry powder form is added to the extruder barrel and the water is added separately to the extruder barrel. The mixing of dry vegetable protein and water is forcibly completed by mechanical energy in the extruder barrel. Therefore, there is no need to form a dough of vegetable protein and water before feeding into the extruder barrel.

The extruder barrel is heated to a temperature of between 70°C and 300°C, preferably between 80°C and 200°C, preferably between 90°C and 190°C. The pressure on the front plate (between the last extruder barrel and the cooling die) is between 10 and 40 bar, preferably between 10 and 30 bar, preferably between 10 and 20 bar. The screw speed is about 50 to 600 rpm, preferably 50 to 500 rpm, preferably 100 to 600 rpm, preferably 200 to 600 rpm, preferably between 200 to 500 rpm, preferably between Between 200 and 400 rpm.

During the cooling process in the cooling mold, as the heated non-meat dough passes through the cooling device, the temperature and pressure gradually decrease. The dough has moisture and is at high temperatures, so moisture flashing is better controlled to avoid rapid expansion of the food product. Excessive product expansion can destroy the structure of the structured food product. However, depending on the desired profile of the final food product, some flash evaporation may be required to reduce the temperature in the center of the food product and/or to expose some of the fiber in the food product. In the preferred embodiment of the invention, flash evaporation is avoided. In one embodiment, the extruded mixture undergoes a pressure reduction at a predetermined rate in the cooling device and/or is subjected to a predetermined final pressure at the end of the cooling device. The extruded mixture has a temperature of between 40°C and 110°C at the end of the cooling die, preferably between 50°C and 100°C, preferably between 50°C and 98°C, preferably between 60°C and 95°C. ℃, preferably between 60°C and 90°C, preferably between 65°C and 98°C, preferably between 65°C and 95°C, preferably between 65°C and 90°C, preferably between at an outlet temperature of 70°C to 90°C.

After cooling in the cooling mold, the extruded mixture is injected with an aqueous solution. The term injection means the use of a needle syringe (preferably a multi-needle syringe) to increase the amount of water in the extrudate. In one embodiment of the present invention, 7 to 35wt% (based on the total composition), preferably 8 to 35wt%, preferably 9 to 35wt%, preferably 10 to 35wt%, preferably 12 to 35wt%, preferably 13 to 35wt%, preferably 7 to 30wt%, preferably 8 to 30wt%, preferably 9 to 30wt%, preferably 10 to 30wt%, preferably 12 to 30wt %, preferably 13 to 30wt%, preferably 7 to 25wt%, preferably 8 to 25wt%, preferably 9 to 25wt%, preferably 10 to 25wt%, preferably 12 to 25wt%, Preferably 13 to 25wt%, preferably 7 to 20wt%, preferably 8 to 20wt%, preferably 9 to 20wt%, preferably 10 to 20wt%, preferably 12 to 20wt%, preferably An aqueous solution of 13 to 20 wt% (based on the total composition) is injected into the extruded composition.

In one embodiment of the present invention, the aqueous solution includes water or a water-based solution, preferably a water-based solution. The water-based solution contains at least one component selected from the following: condiments, hydrocolloids, starches, proteins, dietary fibers, vitamins, minerals, colorants, lipids, or combinations thereof, preferably selected from the following At least one ingredient: condiments, hydrocolloids, starches, proteins, dietary fibers, or combinations thereof. In a preferred embodiment, the water-based solution has a viscosity in the range of 1.02 to 10 Pa.s at a shear rate of 1 s ^-1 at 25° C., preferably at a shear rate of 1 s ^-1 at 25° C. Having a viscosity in the range of 1.02 to 5 Pa.s at a shear rate, preferably at a shear rate of 25°C at 1 s ^-1 , in a range of 1.02 to 2 Pa.s, preferably at 25°C at 1s It has a viscosity in the range of 1.05 to 2 Pa.s at a shear rate of ^-1 , and preferably has a viscosity in the range of 1.1 to 2 Pa.s at a shear rate of 1 s ^-1 at 25°C. The viscosity was measured by using a modular miniaturized rheometer (Physica MCR 300; measuring system ST24/1D-2V CC27) at 25°C at a shear rate of 1 s-1. In case the viscosity is higher than that of water, larger amounts of water-based solutions can be injected without leakage from the injected extruded product. In one embodiment of the present invention, the water-based solution includes at least one further component selected from the following: 0.1 to 40 wt% condiments (based on aqueous solution), 0.01 to 10 wt% hydrocolloids (based on aqueous solution) (based on aqueous solution), 0.0001 to 5wt% vitamins (based on aqueous solution), 0.0001 to 5wt% minerals (based on aqueous solution), 0.01 to 10wt% colorants (based on aqueous solution), 0.1 to 7wt% starch (based on aqueous solution) (based on aqueous solution), 0.01 to 5 wt% protein (based on aqueous solution), 0.01 to 5 wt% dietary fiber (based on aqueous solution), 0.01 to 30 wt% lipid (based on aqueous solution), or a combination thereof. In one embodiment of the present invention, the water-based solution includes 0.1 to 40 wt% condiment (based on aqueous solution), and 0.1 to 7 wt% starch (based on aqueous solution). In one embodiment of the present invention, the water-based solution includes 0.1 to 40 wt% condiments (based on aqueous solution), 0.01 to 10 wt% hydrocolloids (based on aqueous solution), and 0.1 to 7 wt% starch. (Based on aqueous solution).

In one embodiment of the present invention, the amount of salt used as condiment in the aqueous solution is between 0.1 and 15 wt% (based on the aqueous solution), preferably between 0.5 and 12 wt%, preferably between 1 to 10wt%, preferably between 1 and 8wt%, preferably between 1 and 5wt% (based on aqueous solution).

In one embodiment of the present invention, the amount of condiments in the aqueous solution is between 0.1 and 40wt% (based on the aqueous solution), preferably between 0.5 and 40wt%, preferably between 1 and 40wt%, Preferably between 1 and 35wt%, preferably between 1 and 30wt%, preferably between 1 and 25wt%, preferably between 1 and 20wt%, preferably between 1 and 15wt %, preferably between 3 and 25wt% (based on aqueous solution).

In one embodiment of the present invention, the amount of hydrocolloids in the aqueous solution is between 0.01 and 5wt% (based on the aqueous solution), preferably between 0.1 and 5wt%, preferably between 0.1 and 3wt% (based on the aqueous solution) (Based on aqueous solution). In the context of the present invention, the term "hydrocolloid" includes xanthan, locust bean gum, guar gum, gellan, konjac gum, agar gum, alginate , pectin, carrageenan, or combinations thereof.

In one embodiment of the present invention, the amount of starch in the aqueous solution is between 0.1 and 7wt% (based on the aqueous solution), preferably between 0.1 and 5wt%, preferably between 1 and 7wt%, preferably between 1 and 7wt%. Optimally, it is between 1 and 5wt% (based on aqueous solution). The term "starch" included in the aqueous solution of the present invention includes native or pregelatinized starch, or combinations thereof. Starches include those derived from rice, wheat, corn, barley, and sorghum, potato, cassava, sweet potato, kudzu, yam, pea, chickpea, mung bean, or lentil, or any combination thereof.

In one embodiment of the present invention, the amount of protein in the aqueous solution is between 0.01 and 5wt% (based on the aqueous solution), preferably between 0.1 and 5wt%, preferably between 0.1 and 3wt% (based on the aqueous solution) aqueous solution). The term "protein" included in the aqueous solution of the present invention includes plant proteins.

In one embodiment of the present invention, the amount of fiber in the aqueous solution is between 0.01 and 5wt% (based on the aqueous solution), preferably between 0.1 and 5wt%, preferably between 0.1 and 3wt% (based on the aqueous solution) aqueous solution). The term "fiber" included in the aqueous solution of the present invention is preferably water-soluble dietary fiber. This includes fiber having a soluble fraction of at least 50%, preferably at least 80%, preferably between 50% and 99.5%. The fibers come from vegetables, fruits, cereals, legumes, or combinations thereof. The fiber is selected from at least one of the following: carrots, beetroots, pumpkins, citrus, wheat, oats, bamboo, tomatoes, bell peppers, leeks, ginger, onions, kale, parsnips, celery, cucumbers, zucchini, and blue flowers. Vegetables, kohlrabi, asparagus, beans, fava beans, lentils, chickpeas, peas, lupins, field peas, plantains, or combinations thereof, preferably carrots, beetroots, pumpkins, citrus, plantains, wheat , oats, bamboo, tomatoes, or combinations thereof, preferably psyllium, citrus fiber, or combinations thereof.

In one embodiment of the invention, the aqueous solution is injected at a pressure of between 0.2 and 5 bar, preferably between 0.5 and 4 bar, preferably between 0.75 and 3.5 bar, between 1 and 3 bar. The temperature of the aqueous solution is between -5°C and 38°C; preferably between -5°C and 35°C, preferably between -5°C and 25°C, preferably between -5°C and 20°C, preferably between -5°C and 20°C. Preferably, it is between -5°C and 15°C, preferably between -5°C and 10°C, preferably between -5°C and 5°C; preferably between 0°C and 35°C, preferably between 0°C and 35°C. At 0°C to 25°C, preferably between 0°C and 20°C, preferably between 0°C and 15°C, preferably between 0°C and 10°C, preferably between 0 and 5°C; Preferably it is between 1°C and 35°C, preferably between 1°C and 25°C, preferably between 1°C and 15°C, preferably between 1°C and 10°C. between, preferably between 1°C and 5°C. Surprisingly, it has been found to be an advantage to use this temperature range to additionally cool the extruded product by injection, especially when the injected extruded product is often subsequently frozen. Injecting aqueous solutions within this temperature range will shorten the subsequent freezing time required. Due to the ions in the aqueous solution (such as NaCl), the temperature of the aqueous solution can be lower than 0°C. In addition, heat-sensitive ingredients such as starch and/or colorants may be added to the aqueous solution.

The term "cutting" means that the extruded plant food product may be sliced, cut, grated, minced, pulverized, or a combination thereof, preferably sliced or cut. Depending on the shape of the food product to be produced, cutting can be accomplished using static, rotating, or vibrating blades with vertical, horizontal, and/or diagonal blades. Cutting of the extruded composition can be accomplished after method step c) or step d), preferably after step c). This means that the cutting can be done before or after the injection of the aqueous solution, preferably before the injection of the extrudate.

Those of ordinary skill in the art will understand that they can freely combine all features of the invention disclosed herein. In particular, the features described with respect to the compositions of the invention may be combined with the methods used to prepare the compositions and vice versa. Furthermore, features described for different embodiments of the invention may be combined. Further advantages and features of the invention are apparent from the examples. It should be understood that the claimed invention is not intended to be limited in any way by these examples. Examples Example 1 to Example 6 :

These examples describe the preparation of extruded plant food products by the methods of the present invention. The dry mixture of vegetable proteins is added to the extruder barrel via a hopper and water is separately injected into the extruder. The extruder barrel is heated within a curve between 80 and 180°C. N2 was added to the extruder via a gas supply unit with a flow meter (Bronkhorst) for flow control. After the final extruder barrel and in the first half of the cooling die length, compression D _compression has been used in Examples 2 and 4 to reduce the cross-sectional area D _by 60%. After tightening, the cross-sectional area increases again _to D. The cooling die cools the extruded mixture to an exit temperature of 80°C. The extrudates were cut and the aqueous solution was injected using a needle syringe (Henneken; HPI650Servo). For some comparative examples, inflation, and/or deflation, and/or injection were not used. The products are produced in a Bühler B93 twin-screw extruder from the following materials: Comparative Example 1 (No inflation, no compression, and no injection) Comparative example 2 (no injection) Comparative example 3 (no compression) Extrusion procedure for obtaining extrudates Water[wt%] 62.5 62.47 62.47 Soy protein concentrate [wt%] 34 34 34 Condiments [wt%] 3.5 3.5 3.5 N2 [wt%] 0 0.03 0.03 Injection into extrudate Water[wt%] 0 0 12 Comparative Example 4 (no tightening and no injection) Comparative Example 5 (without inflation) Example 6 Extrusion procedure for obtaining extrudates Water[wt%] 62.47 62.5 62.47 Soy protein concentrate [wt%] 34 34 34 Condiments [wt%] 3.5 3.5 3.5 N2 [wt%] 0.03 0 0.03 Injection into extrudate Water[wt%] 0 12 12

Comparative Example 1 shows no aeration, no compression, and no injection of water into the extrudate after the last extruder barrel. Comparative Example 2 had inflation, compression, but no water injection into the extrudate after the last extruder barrel. Comparative Example 3 had aeration after the last extruder barrel, no compression, but injected water into the extrudate. Comparative Example 4 shows inflation but no compression after the last extruder barrel and no water injection into the extrudate. Comparative Example 5 shows no inflation after the last extruder barrel, but compression, and water is also injected into the extrudate. Example 6 After the last extruder barrel aeration, compression and 12 wt% water were also injected into the extrudate.

Eight in-house experienced panelists were used to evaluate the sensory attributes of the example. Therefore, the examples were fried in oil on a pan before tasting. - Comparative Example 1 is described as a dry product lacking juiciness and softness. The texture is fibrous layered and difficult to tear. - Comparative Example 2 is known to be as dry as Comparative Example 1 and also lacks juiciness and softness, but has a more meat-like texture and is easier to tear apart. The obtained extrudate was lighter in color than Comparative Example 1. - Comparative Example 3 was juicier and softer than Comparative Examples 1 and 2, but the texture was very similar to Comparative Example 1 and therefore also difficult to tear apart a product with a fibrous layer that was less meat-like. - The obtained Comparative Example 4 was a dry product that lacked juiciness and softness like Comparative Examples 1 and 2, but had a foamy but light-colored fibrous structure that was not meat-like. Comparative Example 4 is easier to tear than Comparative Example 1, but more difficult to tear than Comparative Example 2. - The obtained Comparative Example 5 was soft and juicy, with a meat-like fiber structure. However, it is firmer and slightly darker in color than Example 6. - The obtained example 6 was the best example, it was juicy, soft and also had good texture and good tearing properties. Also, has a foamy (fluffy) structure with a lighter color (whiter). Example 7 :

Following the method of Example 6, extruded products were obtained from the following materials: Example 7 Extrusion procedure for obtaining extrudates Water[wt%] 64.95 Soy protein concentrate [wt%] 33 Condiments [wt%] 2 N2 [wt%] 0.05 Injection into extrudate Aqueous solution with 2% flavoring (as aqueous solution) [wt%] 12

Eight in-house experienced panelists were used to evaluate the sensory attributes of Example 7 compared to Example 6. The fibrous and juicy feel of the product was the same, but Example 7 had a better taste than Example 6. Without being bound by theory, it is expected that seasonings (NaCl and meat seasonings) will not be retained in the protein matrix as by the extrusion process. Therefore, the flavoring is felt more strongly in the mouth, and the amount of flavoring can be reduced where the flavoring is injected in an aqueous solution. Example 8 to Example 10 :

Following the method of Example 6, extruded products were obtained from the following materials: Example 8 Example 9 Example 10 Extrusion procedure for obtaining extrudates Water[wt%] 58.9 58.9 58.9 Soy protein concentrate [wt%] 20 20 20 Wheat gluten [wt%] 16 16 16 Condiments [wt%] 5 5 5 N2 [wt%] 0.1 0.1 0.1 Injection into extrudate Aqueous solution [wt%] with 2wt% flavoring (as aqueous solution) 12 - - Injection into extrudate Aqueous solution [wt%] with 2wt% seasoning and 2wt% starch (calculated as aqueous solution) - 12 - Injection into extrudate Aqueous solution [wt%] with 2wt% seasoning, 2wt% starch, and 0.5wt% locust bean gum (based on aqueous solution) - - 16

The aqueous solution of Example 9 also contains starch in addition to what is contained in Example 8. The aqueous solution of Example 10 additionally contains hydrocolloids compared to Example 9, which increases the viscosity of the aqueous solution and the amount of the aqueous solution that is injected.

Eight in-house experienced panelists were used to evaluate the sensory attributes of Examples 8 to 10. Fiber sensation was assessed as equal. Compared to Example 8, Example 9 was felt to be juicier and softer. The starch in Examples 9 and 10 increases the water retention capacity of the final product after cooking or frying. After frying in oil, Example 8 lost 20 wt% of water, with Examples 9 and 10 losing only 10 wt% of water after frying. In terms of juiciness and softness, the best example was Example 10. Examples 11 to 13 : Different cross-sectional areas D _compaction

Following the method and composition of Example 6, compared to _before D, extruded products were obtained by changing the gap sizes of different structures _compressed by D. The corresponding texture is then evaluated. Comparative example 11 Example 12 Example 13 D compression compared to D before D [in %] 25 35 80 Visual effects and tearing The visual effect is very small, it is still a layered structure, and it is difficult to tear The visual effect is visible, the structure is more like meat, and the degree of tearing is acceptable. Great visual effect, flesh-like structure, easy to tear apart

without

without

Claims (15)

A method for preparing extruded plant food products, the method comprising the following steps: a) Feeding a composition comprising 40wt% to 70wt% water and 15wt% to 35wt% plant protein into the extruder barrel ; b) extruding the composition from step a) in an extruder barrel at a temperature higher than the texturization temperature of the vegetable protein; c) inflating the composition from step b) with gas; d) in After the last extruder barrel, push the aerated composition from step c) through the constriction; e) Cool the aerated composition from step d) by cooling the mold; f) Use a needle syringe The aqueous solution is injected into the inflated extruded composition from step e); wherein the constriction reduces the cross-sectional area D by between 30% and 95% compared to the cross-sectional area D _before the constriction, and wherein the _constriction reduces The cross-sectional area D increases again _after the constriction, which is located after the last extruder barrel and in the first half of the cooling die length. The method for preparing extruded plant-based food products as claimed in claim 1, wherein the plant-based protein is selected from the group consisting of soybean protein, pea protein, canola protein, hemp protein, oat protein, broad bean protein, or wheat gluten, or combinations thereof. The method for preparing an extruded plant food product according to any one of claims 1 to 2, wherein the plant protein is selected from a combination of at least two different plant proteins, wherein the plant proteins comprise wheat gluten and at least one other vegetable protein selected from the group consisting of pea protein, soybean protein, broad bean protein and canola protein, and wherein in the vegetable protein mixture, wheat gluten contains between 20% and 70% of the total vegetable protein. The method for preparing an extruded plant food product according to any one of claims 1 to 3, wherein the extruder barrels are heated to a temperature of between 80°C and 300°C, preferably between 80°C and 300°C. at temperatures of 80°C to 150°C. The method for preparing an extruded plant food product according to any one of claims 1 to 4, wherein the composition from step b) is aerated with gas, and the amount of the gas is between 0.009 and 3wt% between. The method for preparing an extruded plant food product according to any one of claims 1 to 5, wherein the gas system is selected from CO ₂ , N ₂ , N ₂ O, SO ₂ , water vapor or combinations thereof. The method for preparing an extruded plant food product according to any one of claims 1 to 6, wherein the constriction part shrinks the cross-sectional area D by 40% compared to the cross- _sectional area D _before the constriction part. to 90%. The method for preparing an extruded plant food product according to any one of claims 1 to 7, wherein the compression section is located after the last extruder barrel at a temperature between 1000 and 4000 Pas ^-1 viscosity of the composition. The method for preparing an extruded plant food product according to any one of claims 1 to 8, wherein the extruded mixture has an outlet temperature of between 50°C and 110°C at the end of the cooling mold. The method for preparing an extruded plant food product according to any one of claims 1 to 9, further comprising cutting of the extruded composition after step e) or after step f). The method for preparing an extruded plant food product according to any one of claims 1 to 10, wherein 7 to 35 wt% of the aqueous solution based on the total composition is injected into the extruded composition. The method for preparing an extruded plant food product according to any one of claims 1 to 11, wherein the needle syringe is a multi-needle syringe. The method for preparing an extruded plant food product according to any one of claims 1 to 12, wherein the aqueous solution contains water or a water-based solution. The method for preparing an extruded plant-based food product as claimed in claim 13, wherein the water-based solution contains at least one ingredient selected from the group consisting of flavorings, hydrocolloids, starches, fibers, proteins, vitamins, Minerals, colorants, lipids or combinations thereof. The method for preparing an extruded plant food product as claimed in claim 13 or 14, wherein the aqueous solution contains at least one further ingredient selected from the group consisting of: 0.1 wt% to 40 wt% of condiments based on the aqueous solution, and 0.01wt% to 5wt% hydrocolloid based on the aqueous solution, 0.1wt% to 7wt% starch based on the aqueous solution, 0.01wt% to 5wt% protein based on the aqueous solution, 0.01wt% based on the aqueous solution to 5wt% fiber, 0.01wt% to 30wt% lipids based on the aqueous solution, 0.0001wt% to 5wt% vitamins based on the aqueous solution, 0.0001wt% to 5wt% minerals based on the aqueous solution, and The aqueous solution contains 0.01wt% to 10wt% colorant or a combination thereof.