WO1982003157A1 - Nouveau caille proteique et procede de preparation de celui-ci - Google Patents

Nouveau caille proteique et procede de preparation de celui-ci Download PDF

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Publication number
WO1982003157A1
WO1982003157A1 PCT/US1981/000320 US8100320W WO8203157A1 WO 1982003157 A1 WO1982003157 A1 WO 1982003157A1 US 8100320 W US8100320 W US 8100320W WO 8203157 A1 WO8203157 A1 WO 8203157A1
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WO
WIPO (PCT)
Prior art keywords
protein
product
extract
aqueous
range
Prior art date
Application number
PCT/US1981/000320
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English (en)
Inventor
Stephen C Hwa
Original Assignee
Stephen C Hwa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stephen C Hwa filed Critical Stephen C Hwa
Priority to PCT/US1981/000320 priority Critical patent/WO1982003157A1/fr
Priority to EP19810901824 priority patent/EP0073763A4/fr
Priority to JP56502268A priority patent/JPS5920340B2/ja
Priority to AU73285/81A priority patent/AU7328581A/en
Publication of WO1982003157A1 publication Critical patent/WO1982003157A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds

Definitions

  • This invention relates to a novel high protein, low fat foodstuff material which is comprised of a uniquely prepared protein curd product, and the process for the preparation of this material.
  • the process involves precipitating protein from a water extract at tne isoelectric point (pH between 4.0 and 5.0) and thereafter washing and drying the isolate (precipi ⁇ tated protein) .
  • the isolate is neutralized by alkali and redissolved in water for coagulation.
  • heat denaturing is used for coagulation and in some instances, protein solution is spun into fiber in a coagulation bath. Repeated washings with water are frequently required after coagulation.
  • the protein curd product of this invention is light in color, bland in flavor and has an elastic body which provides a smooth texture and tender, rich mouth feel. These properties render it extremely suitable as a supplement to or substitute for a meat, cheese, egg or other type of foodstuff.
  • the process for preparing the protein curd product of this invention includes extracting protein from a defatted soy bean material such as a defatted soy bean flake with water.
  • protein is coagulated from the aqueous extract to produce a protein curd product and a whey.
  • the coagulation is accomplished by adjusting the pH to within the range from about 5.4 to about 8.0 and heating the aqueous protein
  • Figure 1 is a graphical representation
  • Figure 2 is a graphical representation showing on the abscissa and left ordinate the relation-
  • the protein curd product produced by the novel process of this invention is extremely suitable for use as a food substitute or food supplement based on product color, product flavor, product texture
  • the protein curd product of this invention has a tender, elastic body texture which provides a very desirable, smooth and rich mouth feel. It may be used as a replacement for or mixed with meat, cheese, eggs or other food substances. The product may also be coalesced into a ball or patty form having the mouth feel of meatballs or hamburgers. Additional ⁇ ly, it readily absorbs seasoning and may be cooked with vegetables to simulate diced meat dishes, or it may be scrambled like eggs.
  • the properties of texture and mouth feel of the product of this invention are a function of the interstitial water retained in association with the product's protein molecules.
  • Water which remains in the pores between curd granules during processing has no significant adverse effect on product texture or mouth feel.
  • the water retained in pores is usually removed from the product by centrifuging or other means in the final process steps of product separation from the whey.
  • the interstitial water associated with the product's protein molecules is not readily removed by physical separation in a manner similar to the water retained in the pores. Instead, the amount of interstitial water retained in the final product is related to certain process conditions, including the protein concentration in the aqueous protein extract and the conditions under which the protein curd product may be heated.
  • the final product In order to achieve acceptable texture and mouth feel properties in the final product, it is essential that the final product contain at least 72% by weight but not more than 85% by weight of interstitial water associated with it. Quantities of water below the 72% minimum result in a product having a tough, coarse texture and sometimes a grainy, pulpy and dry mouth feel. When more than 85% by weight of interstitial water is retained, the product is mushy and difficult to separate from the whey or washing water and thus has undesirable flavor.
  • the initial tenderness of the material is controlled by the process conditions described herein to render it suitable for a very broad range of food applications.
  • the tenderness of the material is further controllable by the cooking process.
  • the material is thus a very versatile material whose texture can be tailored to meet the requirements of a particular food item.
  • the prior art products usually have more limited applications because in many cases they are denatured to a low interstitial water content, which causes a loss of tenderness. These products are frequently tough, pulpy, dry or have a grainy mouth feel which is not reversible by further processing.
  • the protein curd product of this invention is characterized by an acceptable bland flavor.
  • a bland flavor permits the product to easily absorb the flavor of any seasoning, thus rendering it useful for a broad variety of applications.
  • the product flavor is a function of certain processing conditions such as the pH of the aqueous protein extract.
  • the product contains an acceptable odor and bland flavor, reducing the necessity for repetitious washings.
  • the product of this invention also has a very acceptable light color which is attributable to certain processing conditions.
  • the curd product has an ' unacceptably dark discoloration.
  • the light colored product of this invention readily absorbs the color of other food substances with which it is utilized such as red tomato-containing substances, brown gravies, yellow eggs, etc. Obvious ⁇ ly, a discolored, dark product cannot absorb the color of lighter food substances such as eggs or ground meat.
  • the high protein, low fat foodstuff material of this invention comprises a protein curd product which is extracted from a defatted soy bean material.
  • defatted soy bean material is suitable as a starting material for the extraction step of the present invention.
  • a granular or powder defatted soy bean flake having a Nitrogen Solubility Index of 40% to 65% is typically utilized.
  • Protein is extracted from the defatted soy bean material with water, using techniques which are well known in the art.
  • a generally accepted mode for extracting involves soaking the soy bean material in water and then separating the aqueous protein extract from the residual soy bean material. While the extraction can be accomplished by using anywhere from less than 1 to 100 or more' ' parts by weight of water per part by weight of soy bean material, the unique characteristics of the final product are obtainable only when the protein concen ⁇ tration in the extract is at least 2.0% by weight.
  • a preferred protein concentration is from about 3.5% by weight to about 9% by weight.
  • the amount of water, the amount of soy bean material and extraction ⁇ conditions of time, temperature and pressure are controlled to provide an aqueous protein extract having a protein concentration within the indicated ranges.
  • the texture and mouth feel properties of the product of the invention are significantly adversely altered when the interstitial water content of the curd is less than 72% by weight or greater than 85% by weight.
  • the aqueous protein extract is separated from the residual defatted say bean material by any of several standard methods known in the art such as filtering, pressing, etc.
  • the protein curd product is coagulated from the aqueous protein extract by adjusting the pH by fermen ⁇ tation, by the addition of a food grade acid, by the addition of a bivalent cationic salt, or by the addition of a bivalent cationic salt with a food acid or food base, and by heating the extract to within a temperature range from about 80°C to about 170°C.
  • the pH adjustment is accomplished to provide the final liquid suspension (whey) of the coagulation reaction with a pH within the range from about 5.4 to about 8.0.
  • the heating time is dependent upon the temperature utilized, the lower heating temperatures requiring longer times and the higher temperatures requiring shorter times. At 80°C, the minimum heating time is about 10 minutes, while at 170°C, the minimum ' heating time is 30 seconds or less.
  • the maximum temperature is exceeded, the water content of the protein curd product is less than the required 72%, making its texture rough and coarse and thus unaccept ⁇ able. Also, the color of the product is una ⁇ ceptably dark.
  • the minimum heating temperatures or times are not met, the protein curd is not completely separated from the whey and the water content of the protein curd product exceeds the required maximum of 85%.
  • the whey has a final pH within the range from about 5.4 to about 8.0. Adjustments to the lower part of this range, i.e. 5.4 to 6.4 , are accomplished either by allowing the extract to ferment at 20 ⁇ C to 60°C for 0.5 hours to 10 hours or more, or by the addition of a food grade acid such as hydrochloric acid, citric acid, malic acid, etc., or by the addition of a bivalent cationic salt such as calcium chloride, calcium sulfate, magnesium chloride, magnesium sulfate, etc.
  • a food grade acid such as hydrochloric acid, citric acid, malic acid, etc.
  • a bivalent cationic salt such as calcium chloride, calcium sulfate, magnesium chloride, magnesium sulfate, etc.
  • the curd may not separate from the whey and the water content of the final protein curd product exceeds the 85% maximum.
  • the final curd product has a water content of less than 72%, which causes a grainy and pulpy texture and a dry mouth feel.
  • the pH adjustment to within the entire preferred range of 5.4 to 8.0 for the final liquid suspension is also alternatively accomplished by the addition of a food grade base such as calcium hydroxide, magnesium hydroxide, sodium hy ⁇ droxide, .etc. However, when a food grade base is used.
  • the food acid, food base or bivalent cationic salt coagulating agent may be added to the aqueous protein extract before it is heated to within the temperature range of about 80°C to about 170°C or the coagulating agent may be added to the extract while it is maintained within the temperature range of about 80°C to about 170°C. Where the required pH adjustment is achieved by fermentation, the use of a coagulating agent is not required.
  • the coagulation step results in the formation of the protein curd product and a whey.
  • the curd product is separated from the whey by conventional techniques and washed with water.
  • the water is removed from the protein curd product by a centrifuge or other suitable means and the protein curd product is then prepared for consumption. Unless otherwise indicated, all pH values are measured at room temperature.
  • the final product is particulate in nature and has an elastic body texture with a smooth, tender and rich mouth feel. It has an essentially bland flavor and is light in color.
  • the size of the product particles varies from 1 millimeter and less to 10 millimeters and more. They are easily coalesced in the cooking process into larger size pieces.
  • the protein curd product is mixed with flavoring ingredi ⁇ ents, it can be sauteed, broiled, simmered, steamed, fried, barbecued or cooked in any other fashion with or without other food components such as vegetables, tuber foods, grains, meats, etc.
  • non-soy aqueous protein solutions i.e. solutions not derived from soy based materials
  • other bean or vegetable protein solutions may be added to the aqueous protein extract without adversely affecting the properties of the final product. How ⁇ ever, it is preferable that the final aqueous compo ⁇ sition contain at least 70% by weight of the aqueous - protein extract.
  • the final composition is processed. in the same manner to produce a protein curd having essentially the same properties.
  • Protein is extracted from 1,000 grams of a commercial defatted soy flake having an NSI of 60, by soaking it in 7,500 grams of water for four hours. 5,500 grams of aqueous protein extract containing 4.5 weight percent protein and having a pfi of 6.7 is separated from the soy flake residue by a press. The pH of the aqueous protein extract is adjusted to 6.0 by the addition of citric acid. The extract is heated to within a temperature range of 102°C to 105 ⁇ C for 0.2 hours. The protein curd product which is formed is separated from the whey, washed with water, and centrifuged. The final protein curd product has a smooth and elastic texture, a tender mouth feel and an interstitial water content of 78% by weight. The product has a very light color similar to uncolored butter, and has essentially a bland taste.
  • EXAMPLE 2 Protein is extracted from 1,000 grams of a commercial defatted soy flake having an NSI of 60, by soaking it in 9,000 grams of water for four hours.
  • aqueous protein extract containing 3.5 percent protein and having a pH of 6.8 is separated from the soy flake residue with a press.
  • the extract is heated to within the temperature range of 95°C to 98°C for 10 minutes.
  • the pH of the extract is then adjusted to 5.6 by the addition of 145 milliliters of a 12% solution of calcium chloride (molal concentra ⁇ tion of .1.08) while stirring.
  • the protein curd product which is formed is separated from the whey, washed with water and centrifuged.
  • the pH of the whey at room temperature is 5.9.
  • the final protein curd product contains 73% by weight of interstitial water and has an acceptable texture, mouth feel, color and taste.
  • Example 1 is repeated except no citric acid is added.
  • the pH of the extract is adjusted from 6.6 to 6.3 by allowing it to ferment at 30 ⁇ C for 1 hour.
  • the extract is heated to 85°C.
  • the protein curd product which coagulates is separated from the whey and processed as described in Example 1.
  • the inter ⁇ stitial water content of the protein curd product is • 84% by weight.
  • the properties of texture, mouth feel, color and taste are acceptable. It is a softer and more tender material than that of Example 2, and can be used for gelatin-type applications.
  • Example 1 is repeated except that no citric acid is added and the pH of the extract remains at 6.7. On heating, the entire liquid becomes a gel type, soft mass * having an interstitial water content greater than 85%. It cannot be separated from the whey and has a strong, heavy taste which renders it unacceptable for food applications.
  • EXAMPLE 5 Protein is extracted from 1,000 grams of a commercial defatted soy flake having an NSI of 60, by soaking it in 5,000 grams of water for four hours. Calcium hydroxide is added to the suspension until the pH is 9.4. The aqueous protein extract is separated from the soy flake residue with a press. 11 ml of a 12 weight percent calcium chloride solution are added to each 100 ml of extract. The extract is then heated to within the temperature range of 100°C to 103°C for 10 minutes. The protein curd product is separated from the whey and processed in the same manner as the product of Example 2. The room temperature pH of the whey is 8.4. The final product -15- has an acceptable interstitial water content of 78% and an acceptable elastic texture and mouth feel. The product, however, is characterized by a strong rotten egg odor and has a dark grey color. After repeated water washings, the odor and color are im ⁇ proved but do not reach an acceptable level.
  • Example 1 is repeated except that the pH is adjusted to 4.6.
  • the product has an interstitial water content of less than 70% and the mouth feel of the product is dry and pulpy and thus unacceptable.
  • Example 2 is repeated except that the pH of the whey is adjusted to 4.6.
  • the product has an inter- stitial water content of less than 70% and the mouth feel of the product is dry and pulpy and thus unaccept- ' able.
  • EXAMPLE 8 The purpose of this Example is to show the criticality of having a protein concentrate in the aqueous extract of at least 2.0 weight percent.
  • Example 1 is repeated except that the 1,000 grams of commercial defatted soy flake is soaked in 15,000 grams of water.
  • the aqueous protein extract contains less than 2.0 weight percent protein.
  • the final protein curd product has an interstitial water content of less than 70% by weight and has an unacceptably grainy and dry mouth feel.
  • Example 9 Example 1 is repeated, except the aqueous protein extract is heated to 55°C. No curd is formed. • -16-
  • Example 1 is repeated except the aqueous protein extract is heated to 200 ⁇ C.
  • the isolated product has an interstitial water content of less than 70% by weight.
  • the product is an unacceptable dark greyish-brown, tough and coarse material.
  • Example 2 is repeated except that 4 milli ⁇ moles of calcium chloride are used for each gram of protein.
  • the interstitial water content is less than 70% by weight, thus rendering a product having a powdery, pulpy and thus unsuitable texture and mouth feel.
  • Example 2 is repeated except that 0.02 millimoles of calcium chloride are used for each gram of protein. No curd is separated from the extract.
  • EXAMPLE 13 The purpose of this Example is to show the correlation between pH of the coagulation reaction and the content of interstitial water in the final product. As previously discussed, the texture and mouth feel properties of the product are unacceptable when the interstitial water content is less than 72% by weight or greater than 85% by weight.
  • Example 1 is repeated six times using varying amounts of malic acid as the coagulate, to provide pH values of 6.4, 6.25, 6.0, 5.8, 5.6 and 5.5. The extract is heated to 95 ⁇ C and the weight percent pro ⁇ tein of the extract is 6.3%.
  • the interstitial water content of the product is determined for each of the pH values and the results charted in Figure 1. From the graph, it is seen that the interstitial water con ⁇ tent of the final product is a function of the pH of the coagulation reaction. -17-
  • EXAMPLE 14 The purpose of this Example is to show the relationship between the pH of the whey and the color of the product.
  • Example 2 is repeated except the extract contains 5.5% by weight of protein and the coagulation is carried out at 100°C.
  • the hot extract is divided into 12 parts and the pH of the whey is adjusted to varying values by adding appropriate quantities of calcium chloride and calcium hydroxide. 12 separate products are isolated and the color of each is monitored by a reflection densitometer (Macbeth Quanta Log Densitometer) . The monitoring is accomplished by preparing a paste from 0.5 grams of product and applying it to two square centimeters of white paper having a density of 0.12 du. The results of these tests are set forth in Figure 2. From the graph, it is seen that when the pH of the whey exceeds .8.0, the density of the product increases, meaning that the color becomes unacceptable for certain appli- cations and the product has limited use.
  • EXAMPLE 15 The purpose of this Example is to show that when the pH of the whey is greater than 8, numerous washings are required for the product to have an acceptable odor.
  • Example 14 is repeated. Each of the 12 products is washed repeatedly to make the odor of the product acceptable. The results of this test are also set forth in Figure 2.
  • Example 1 is repeated except that a water extract of mung bean which has a protein content of 2.8% is added to the soy protein extract in the volume ratio of four parts soy extract to one part mung bean extract.
  • the product obtained from coagula ⁇ tion has 76% interstitial water content and has acceptable texture, mouth feel, color and flavor.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Dairy Products (AREA)

Abstract

Produit alimentaire a haute teneur en proteines et faible teneur en matiere grasse comprenant un caille proteique et procede de preparation. Le caille est prepare dans des conditions de traitement soigneusement controlees. Il a une couleur claire, un gout doux et un corps elastique lui donnant une texture lisse ainsi qu'un gout tendre et riche dans la bouche. Ces proprietes le rendent tout a fait indique comme supplement ou produit de substitution de la viande, du fromage, des oeufs ou d'un autre type de produit alimentaire. Le procede de preparation du caille de la presente invention consiste a extraire la proteine d'un materiau de soja degraisse tel que des flocons de soja degraisses avec de l'eau. Apres separation d'un extrait proteique aqueux contenant au moins 2,0% en poids de proteines du materiau de soja degraisse residuel, la proteine est coagulee a partir de l'extrait aqueux pour produire un caille et du petit lait. La coagulation est executee en ajustant le pH de maniere qu'il se situe dans la gamme d'environ 5,4 a environ 8,0 et en chauffant l'extrait proteique aqueux jusqu'a une gamme de temperature comprise entre 80 C et 170 C. Le caille est separe du petit lait, lave et prepare pour la consommation.
PCT/US1981/000320 1981-03-16 1981-03-16 Nouveau caille proteique et procede de preparation de celui-ci WO1982003157A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
PCT/US1981/000320 WO1982003157A1 (fr) 1981-03-16 1981-03-16 Nouveau caille proteique et procede de preparation de celui-ci
EP19810901824 EP0073763A4 (fr) 1981-03-16 1981-03-16 Nouveau caille proteique et procede de preparation de celui-ci.
JP56502268A JPS5920340B2 (ja) 1981-03-16 1981-03-16 新規な蛋白質カ−ド製品および製造方法
AU73285/81A AU7328581A (en) 1981-03-16 1981-03-16 Novel protein curd product and process of preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US1981/000320 WO1982003157A1 (fr) 1981-03-16 1981-03-16 Nouveau caille proteique et procede de preparation de celui-ci
WOUS81/00320810316 1981-03-16

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WO1982003157A1 true WO1982003157A1 (fr) 1982-09-30

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EP (1) EP0073763A4 (fr)
JP (1) JPS5920340B2 (fr)
AU (1) AU7328581A (fr)
WO (1) WO1982003157A1 (fr)

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US5254441A (en) * 1991-10-01 1993-10-19 Eastman Kodak Company Development inhibitor reflector layers
CN109275721A (zh) * 2018-11-16 2019-01-29 光明乳业股份有限公司 一种类Edam干酪及其制备方法

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US2304099A (en) * 1939-04-08 1942-12-08 Glidden Co Process for isolating vegetable proteins
US3001875A (en) * 1956-05-28 1961-09-26 Griffith Laboratories Method of extracting protein from defatted soybean material
US2881076A (en) * 1958-09-22 1959-04-07 Griffith Laboratories Proteinaceous soy composition and method of preparing
US3268335A (en) * 1962-01-16 1966-08-23 Central Soya Co Soy protein and soy lecithin composition
US3365440A (en) * 1965-04-21 1968-01-23 Central Soya Co Process of non-evaporative countercurrent concentration of solids in the processing of protein and carbohydrate-containing materials from soybeans
US3674500A (en) * 1968-12-23 1972-07-04 Morinaga Milk Industry Co Ltd Process of producing a meat-like texturized food product
US3669677A (en) * 1970-02-18 1972-06-13 Griffith Laboratories Method of making proteinaceous soy composition having reduced micro-organism count
US3891777A (en) * 1970-05-25 1975-06-24 Ralston Purina Co Method of making protein food products resembling cheese
US3926940A (en) * 1970-11-05 1975-12-16 Anderson Clayton & Co Protein recovery process from defatted soybeans using water to reduce amount of miscible solvent
US3853839A (en) * 1972-01-19 1974-12-10 Ralston Purina Co Method of forming protein food product
US3944676A (en) * 1972-07-10 1976-03-16 Centre For Industrial Research (Cir) Ltd Process for the manufacture of soybean protein products
US3982025A (en) * 1973-12-11 1976-09-21 Fuji Oil Company, Ltd. Soy cheese spread and process for preparing same
US3917879A (en) * 1974-06-12 1975-11-04 Quaker Oats Co Process for producing a mixture having the thermoplastic properties of casein
US3930058A (en) * 1974-06-12 1975-12-30 Surinder Kumar Modified vegetable protein simulating casein
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US4064277A (en) * 1974-08-12 1977-12-20 Kikkoman Shoyu Co., Ltd. Method for processing soybeans
US3995071A (en) * 1975-06-23 1976-11-30 Mead Johnson & Company Aqueous purified soy protein and beverage
US3988480A (en) * 1975-08-04 1976-10-26 Eastman Kodak Company Acetic acid-protein compositions with decreased rumen digentibility
US4054679A (en) * 1975-10-15 1977-10-18 The Griffith Laboratories, Inc. Steam injection and flash heat treatment of isoelectric soy slurries
US4113716A (en) * 1976-04-27 1978-09-12 Ajinomoto Co., Inc. Process for preparing improved soy protein materials
US4137339A (en) * 1977-01-25 1979-01-30 Asahimatsu Koridofu Kabushiki Kaisha Method of preparing processed food material from soybean
US4105803A (en) * 1977-05-02 1978-08-08 Ohio Agricultural Research And Development Center Soybean-cheese whey food product
US4278597A (en) * 1980-06-11 1981-07-14 Ralston Purina Company Protein isolate having low solubility characteristics and process for producing same

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EP0073763A1 (fr) 1983-03-16
JPS58500270A (ja) 1983-02-24
JPS5920340B2 (ja) 1984-05-12
EP0073763A4 (fr) 1983-07-08
AU7328581A (en) 1982-10-06

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