• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Filamentary edible proteins having fat globules uniformly dispersed therethrough are shaped, e.g., by wet spinning, from homogeneous protein/fat formulations, the diameters of the fat globules being from 1 to 60 microns and the fat having a degree of saponification of no greater than 5%. Such fibrous proteins are, for example, attractive meat substitutes.
    公开号:SU912032A3
    申请号:SU782575150
    申请日:1978-02-06
    公开日:1982-03-07
    发明作者:Фабр Альбер
    申请人:Рон-Пуленк Эндюстри (Фирма)；
    IPC主号:
    专利说明:

    Improving the consistency of fibers and thus their quality.
    The goal is achieved by that; That in the proposed method of obtaining edible protein fibers by preparing a protein gel, holding it, introducing a liquid fat component into it, mixing, extruding the resulting mixture into a coagulum to form fibers, stretching them, neutralizing 1 washing, preparing a protein gel and holding it they are mixed with, and the mixing of the protein gel with the liquid fat component is carried out for 10–20 s.
    In this case, the protein gel is prepared by adding alkali to an aqueous suspension of plant and / or animal proteins to a pH of 5, preferably from 10 to 12.
    At the same time, the liquid fatty component is introduced in an amount of 0.5-60%, preferably from 5 to 30% of the protein content.
    The drawing shows a diagram. installation of the proposed method.
    The installation includes a tank 1 with a stirrer 2 for preparing a mixture of protein isolate 3c with water k, metering pumps 5 for supplying an aqueous suspension through conduit 6 to the homogenizer 7, pump 8 for feeding an alkaline protein solution from the tank 9 through conduit 6 to the homogenizer 7 The pump is metering and placed behind the metering pump 5. To ensure better mixing of the aqueous suspension of protein and alkaline solution, the pump 8 can be installed in front of the pump 5. A static bag or a homogenizer can be used as a homogenizer. orper chervnogo type. The gel coming out of the homogenizer 7. to be sent to the filter 10 and then passed through a fabric filter (not shown). Tank 11 contains a liquid fat component for injecting it with a dosing pump 12 Via line 13 into a filtered protein gel exiting filter 10
    pipeline 14. Dl N KTO | L | X
    It is advisable to use the fat components with a heating jacket 11 (not shown) or an external heating element (not shown). The pump 15 is preferably a gear pump for feeding the mixture of the protein gel with the fat component into the spinneret 16, immersed in a coagulation bath 17. In the bath 17, several spinnerets 16 can be installed arranged in parallel. The pipeline 18 partially recirculates the filtered protein gel. In front of the bath 17, a mixer 19 can be installed, for example a static mixer located after the pump 15 or in front of it. At the exit of the spinneret 1b of the fiber 20 a bundle is formed, which is received on roller 21 and passes on roller 22, then on roller 23 and in the neutralization bath 24 and into the washing bath 25 through the guide rollers -26, the rollers 27 are installed behind the washing bath 24 and serve to form a bundle of washed fibers 20.
    The method is carried out as follows.
    Protein gel is obtained by loading the alkaline solution into the protein dispersion in a given amount.
    In tank 1, an aqueous suspension of an isolate of plant or animal proteins is prepared by mixing for 2 hours. Then the suspension is fed to a homogenizer 7, where an alkaline solution is introduced to a pH of 9-13.5, preferably from 10 to 12, and in the ratio Alkali / protein from 2 to 25%. This alkalinization is carried out at 2 to 25 ° C, preferably from 2 to 7 ° C, in order to obtain an extrudable protein. The temperature in the homogenizer 7 support with a shirt. The duration of the operation varies depending on the apparatus used, for which a double-screw mixer or a static mixer is used, it being equal to from 30 minutes. With a periodic embodiment of the method, the total storage time of the protein gel does not exceed 60 minutes. The protein gel can be filtered to eliminate insoluble substances whose presence is undesirable. Then a liquid fatty component is introduced into the protein, in an amount of 0.5-60%, preferably from 5 to 30%, while the amount of the fatty component to be injected is controlled, for example, by the dosing pump 12.
    The mixing of the protein gel and fat component is provided, for example, by means of gear pump and filters, as well as by using a static one. The mixing of the protein gel with the liquid fat component is carried out for 10–20 s. Then, the resulting mixture of protein gel-fat component is molded through one or several nozzles 1b, which are usually used for extruding textile synthetic fibers. They are typically characterized from 2000 to 15,000 holes, the diameter of which is from 6.05 to 0.30 mm. The obtained filaments are formed in a coagulating medium in which the nozzle 1b is immersed. The temperature of the coagulum is from 0 to, preferably from 20 to 25 ° C. The fibers are then subjected to stretching, which is determined by the difference between the removal rate, i.e. the speed of operation of the coagulating line, and with cattle recuperation, we take the latter can be at a higher removal rate. . Stretching causes orientation of the protein chains and allows for hardness or softness of the fiber to imitate the desired type of muscle tissue. The resulting fiber bundle is neutralized to a pH of between 4.5 and 6.5, preferably up to 5.5, which corresponds to the pH range of natural products. The choice of the composition and concentration of the neutralization bath 2k is determined by the acidity of the coagulation bath. 17 For a neutralization bath, an aqueous solution of a base, such as soda or potash, an aqueous solution of sodium chloride, calcium, sodium bicarbonate or potassium carbonate, sodium or potassium, can be used. or an aqueous solution of a base and salt as mentioned above. The concentration of the 2C neutralization bath can vary from 1 to 10, for basic compounds from 1 to 20% by weight for neutral compounds. Next, rinse with water in the rinsing bath 25 to remove residual inorganic salts and finish by neutralization. Rinsing is also carried out by irrigation on coils or by any other suitable method. Depending on the acidity of the coagulating medium, 2 are only washed without a neutralization phase. The resulting fibers contain 60-70% water. Example T .. A tank with a capacity of 120 liters is loaded with 13.5 kg of soy protein isolate and 80 liters of drinking water at. Soy protein contains 95 proteins based on dry matter or 88.3 based on powder and 7% water, pH, 5 + 0.2 density, 55, mixing speed 80 rpm and suspension time 15 minutes. The temperature of the suspension in the mixer support 5 ° C. The loaded suspension is made alkaline with 3.2 liters of soda in 36 Be (400 g of soda per liter). The mixture is stirred for 20 minutes and loaded into the funnel, which support. Then, liquid beef fat is introduced with a gear pump with a capacity of 2.4 ml / rev with a regulated fat supply of 1.7 kg / h. The duration of the contact of the protein gel and fat is 20 seconds. Next, the gel is pumped into a filter equipped with a 250 mesh stainless steel mesh (cell opening 2 microns), then taken up with a pump with a capacity of 20 ml / rev and a rotation speed of 54 rpm (feed rate 64.8 l / h) which feeds a die with 3954 holes with a diameter of 0.15 mm. The extrusion time is about 80 minutes. The coagulation is carried out in a bath with the following composition: 80 liters of water, 4 kg of acetic acid and 4 kg of sodium acetate. The coagulation bath is updated with an aqueous solution of acetic acid in an amount of 2 L / h. A solution of acetic acid and sodium acetate is taken in the same amount for a bath solution to eliminate the enrichment of the coagulating medium with sodium acetate. The fibers are then washed with irrigation with drinking water at a rate of 400 l / h. These fibers are then washed in a 2.5% sodium bicarbonate solution and then ode. The resulting 100 g of wet hair contains 30 g of dry extract, of which 4.5 g of fat and 25.6 g of iso-soy protein, and 70 g of water, pH 5.8 and the diameter of fibers from 115 to 130 microns, and the diameter of fat particles from 5 up to 15 microns PRI mme R 2. Load 21 p of drinking water and 4.5 kg of sunflower protein isolate with a protein content of at least 90% into a mixer thermostatically maintained at 5. Stir for 30 minutes, then alkalize 525 ml of soda in 36 Be 400 g soda / l / or A6.6 g pure soda per kg of protein isolate. Homogenize for 20 minutes at 5 ° C. to obtain a protein gel with a pH of 12 and incubate for 1.0 minute before extrusion. The dry matter content of the gel is $ 1 (by weight). The gel is loaded into a spinneret funnel maintained at. Next, liquid pork fat is introduced at kQ using a gear pump with a capacity of 3 m / m. The mixture of gel-pork fat is fed into the die plate at a speed of 1080 ml / min, the die plate has 395 holes with a diameter of 0.15 mm. The duration of extrusion is 15 minutes, and the duration of contact between protein gel and lard is about 10 s. Coagulation is carried out as described in Example 1 in a bath containing 5 acetic acid and 5% sodium acetate. The fibers are washed and removed as described in example 1. 100 g of the obtained fiber contains 30 g of dry extract, of which A, 5 g of lard and 25.5 g of sunflower protein isolate and 70 g of water, pH 5.7 fiber diameter from 115 to 130 Mk, the diameter of the particles of lard from 5 to 15 microns. Example 3 - 15.650 L of water and 1 |, 8 g of acid casein are loaded into a mixer thermostatically maintained at 5 ° C, stirred for 2 hours to obtain a homogeneous suspension, then alkalized by adding 325 ml of soda in 36 Be (40 O g of soda) / or A3.8 g pure soda per kg casein. Stir for another 20 minutes and incubate for 10 minutes. Then, 15 (by weight) lard is added, based on casein, as described in Examples 1 and 2, at a speed of 37 ml / min of fat intake. The mixture is then extruded through a die with 395 holes with a diameter of 0.15 mm at a feed rate of 1083 ml / min into the die. Extrusion time 30 min. The fibers are coagulated in a bath containing 5% (weight) acetic acid and 5 (weight) calcium chloride, the pH in baths is 2.2. Fibers from the molds from the coagulation bath at a speed of 10 m / min, zagyu washed. The duration of the contact of the protein gel and the fat component is 10 s. 100 g of the obtained fiber contains 67 g of water and 33 g of dry extract, of which 4.95 g of lard and 28.05 g of casein protein isolate, fiber diameter from 125 to microns, particle diameter of lard from 5 to 15 microns. PRA and measure A. A tank with a capacity of 120 liters is loaded with 13.5 kg of soy protein isolate and 80 liters of drinking water at 20 ° C. The protein isolate contains 1% water and 95% protein based on dry matter or 88.3% on powder, pH A, 5 ± 0.2, density 0.55, mixing speed 80 rpm and duration of suspension. - 15 minutes. The suspension is loaded into a mixer with a shaped stirrer, maintained thermostatically at. After loading, the suspension is alkalinized with 3.2 l of soda in 36 Be (400 g / l), the mixture is stirred for 20 minutes and loaded into a funnel maintained at. Next, palm oil is introduced at 60 ° C, in which 0.66% (weight) of onion is dispersed in a fat-soluble manner. The introduction is carried out in front of the feed pump using a gear pump with a capacity of 1.2 ml / rev, set at 28 rpm at a flow rate of 2 kg / h. The contact time of the protein gel with the fat component is 10 seconds. Then the gel is fed to a filter with a 250-mesh stainless steel mesh (cell opening B2 micron) and then taken up with a pump with a capacity of 20 ml / rev and a speed of 5 rpm or a feed of 6.8 l / h, or about 9) 3 kg of soy per hour, which feeds the die with 395 holes with a diameter of 0.15 mm. Extrusion time is 80 minutes. The coagulation is carried out in a bath containing 80 liters of water, k kg of acetic acid and 4 kg of sodium acetate. The coagulation bath is renewed with an aqueous solution of acetic acid at a rate of 26 l / h, and a solution of acetic acid and sodium acetate is removed at the same rate to prevent the medium from being enriched with sodium acetate. Next, the fibers are washed with water irrigation at a rate of 150 l / h.
    100 g of the obtained fiber contains 70 g of water and 30 g of dry extract, of which g are flavored palm oil and 2k, 12 g of soy protein isolate. The flavoring agent is about 0.35 g per 1 kg of wet fiber, pH is 5.8 fiber diameter from 115 to 130 microns, particle diameter of the fat component is from 5 to 15 microns.
    Example 5. The process is carried out as described in example ", in the same apparatus and with the same amount of protein isolate. In the liquid palm oil, maintained at 60 ° C, 33% of the weight of palm oil is added to the liposoluble aroma of fish. The introduction of flavored palm oil is carried out by a re-feeding die plate using a gear pump with a capacity of 1.7 kg / h. The contact time of the protein gel with flavored palm oil, for example, 10 s. Extrusion, coagulation and washing are carried out as described in Example k. 100 g of obtained wet porcine contains 70 g of water, 30 g of dry extract, of which 25 i5 g of soy and 5 palm oil with 33 fish flavor, which is 1.5 g of aroma per fo g of wet fibers. At measure 6. The process is carried out as described in example 5, but used as a fat component is lard with fat soluble gummy ham in the amount of lard – perfume mixture per mixture. 100 g of the obtained fibers containing 70 g of water and 30 g of dry extract, of which 25.5 g of soy and 5 g of flavored lard, which corresponds to 2 g of odorant per 100 g of wet fibers. The proposed method allows the fatty liquid component to be introduced into the protein fiber and this process is carried out without degrading the protein and changing the fatty component, which is ensured by the combined action of two factors, namely, the preparation of a protein gel at a low temperature and mixing the gel with the fatty component for a short time. The method provides
    the uniform and uniform distribution of the additives of the fat component in the protein fibers and the percentage dosing of these additives into the protein, while the additives are not destroyed by the environment.
    The proposed method provides for obtaining protein products resembling in structure, taste, external and nutritional properties of meat, and with lower cost.
    权利要求:
    Claims (3)
    [1]
    The resulting fibers can be bound by egg protein, fish protein, gelatin, soy protein. starch, casein, pectin or gum and carboxymethyl cellulose. Other ingredients can be added without restrictions, except for taste and aromatic properties, to the extent that they are edible and allowed by existing food laws. Various food colors, artificial or natural flavoring agents, salt, sugar, gluten monosodium glutamate, powdered or dried milk solids, spices, pepper, vitamins and other similar compounds can be added. The proposed method provides for the introduction into food products of cheap vegetable and animal proteins, imparting to them most of the properties of natural meat products of various kinds. Claim 1. Method of obtaining dietary protein fibers by preparing a protein gel, holding it, introducing a liquid fat component into it, mixing, extruding the resulting mixture into a coagulum to form fibers, stretching them, neutralizing and washing, characterized in that in order to reduce the degree of saponification of the fatty component, to improve the consistency of the fibers, and thus their quality, the preparation of the protein gel and its aging are carried out at 5 ° C, the mixing of the protein gel by the liquid fat component is held for 10–20 s. 2. The method of claim 1, wherein the protein gel is removed by adding alkali to
    [2]
    animal protein to 5, preferably from 10 to 12.
    [3]
    3. The method according to paragraphs. 1 and 2, about tl and h such that the liquid fat component is introduced in an amount of 0, preferably from 5 to 30%, by weight of the protein.
    pj9
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     W.- J ..
    taken into account in the examination
    1.Patent of France №, cl. , gr. 2, publish. 19532. US Patent No., cl. Ee-, publish. 1955.
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    同族专利:
    公开号 | 公开日
    IT7820120D0|1978-02-09|
    FR2380359A1|1978-09-08|
    US4287219A|1981-09-01|
    FR2380359B1|1980-03-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US2730447A|1953-02-02|1956-01-10|Swift & Co|Method of manufacturing a high protein food product and the resulting product|
    US2785069A|1953-10-05|1957-03-12|Swift & Co|Method of making high-protein food products|
    US3623885A|1968-12-13|1971-11-30|Archer Daniels Midland Co|Extrusion of proteinaceous materials|
    US3919435A|1971-02-11|1975-11-11|Gen Foods Corp|Meat analog system|
    US3843803A|1971-09-13|1974-10-22|Asahi Chemical Ind|Process for producing fibers from natural protein of animal origin|
    US4031267A|1971-12-23|1977-06-21|General Foods Corporation|Expanded protein product and method of making same|
    GB1579823A|1976-04-21|1980-11-26|Biotechnical Processes Ltd|Coagulation and flavouring of spun protein fibres|US4321280A|1977-12-01|1982-03-23|General Foods Corporation|Textured oil seed protein products|
    US4440798A|1982-11-08|1984-04-03|Nabisco Brands, Inc.|Low cost texturized vegetable protein|
    IL121786A|1997-09-17|2000-02-29|Tivall 1993 Ltd|Fibrous food product and method and device for its production|
    US6613369B2|2001-03-29|2003-09-02|Kraft Foods Holdings, Inc.|Vegetable sausage analogues|
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    WO2012084441A1|2010-12-22|2012-06-28|Unilever Nv|Compositions in the form of fibres|
    WO2012084427A1|2010-12-22|2012-06-28|Unilever Nv|Compositions comprising structured non-aqueous liquid phase|
    WO2013092024A1|2011-12-21|2013-06-27|Unilever N.V.|Compositions comprising structured fat phase|
    EP2708134A1|2012-09-17|2014-03-19|Unilever N.V.|Dough compositions comprising a structured fat phase|
    US11193097B2|2018-01-26|2021-12-07|The Procter & Gamble Company|Water-soluble unit dose articles comprising enzyme|
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    EP3752006A1|2018-02-14|2020-12-23|Société des Produits Nestlé S.A.|Edible fiber|
    US10982176B2|2018-07-27|2021-04-20|The Procter & Gamble Company|Process of laundering fabrics using a water-soluble unit dose article|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    FR7704307A|FR2380359B1|1977-02-10|1977-02-10|
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