Process for producing colored structured plant protein products
A plant protein and structuring technology, applied in plant protein processing, animal protein processing, protein food ingredients, etc., can solve the problem of lack of characteristic taste similar to meat
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Embodiment 1
[0119] Embodiment 1. Determination of Shear Strength
[0120] The shear strength of the samples is measured in grams and can be determined by the following procedure. A sample of the colored structured vegetable protein product was weighed out and placed in a heat sealable pouch and the sample was hydrated with approximately three times the sample weight of room temperature tap water. The pouch is evacuated to a pressure of approximately 0.01 bar and the pouch is sealed. The samples were hydrated for about 12 to about 24 hours. The hydrated sample was removed and placed on the texture analyzer base plate oriented so that the knife from the texture analyzer cut through the diameter of the sample. In addition, the sample should be oriented under the texture analyzer blade so that the blade cuts perpendicular to the long axis of the textured sample. A blade suitable for cutting into the extrudate was a model TA-45 incisor blade manufactured by Texture Technologies (USA). A te...
Embodiment 2
[0121] Example 2. Determination of Fragmentation Characteristics
[0122]The procedure for determining the characteristics of the fragments can be performed as follows. Using only whole sample pieces, weigh out approximately 150 grams of the colored structured vegetable protein product. The sample was placed in a heat sealable plastic bag and approximately 450 grams of water was added at 25°C. Vacuum seal the bag at approximately 150 mm Hg and allow the contents to hydrate for approximately 60 minutes. The hydrated sample was placed in the bowl of a Kitchen Aid mixer model KM14G0 equipped with a single blade and the contents were mixed at 130 rpm for 2 minutes. Scrape the paddle and bowl walls, sending scraps back to the bottom of the bowl. Repeat mixing and scraping twice. Remove ~200g of mixture from bowl. The ~200 grams of mixture were divided into two groups. Group 1 is the portion of the sample having fibers at least 4 centimeters long and at least 0.2 centimeters w...
Embodiment 3
[0123] Example 3. Manufacture of Vegetable Protein Products
[0124] The colored structured vegetable protein products of the present invention can be prepared using the following extrusion methods. Add the following to the dry blend mixing tank: 1000 kilograms (kg) Supro 620 (soy isolate), 440 kg wheat gluten, 171 kg wheat starch, 34 kg soybean cotyledon fiber, 10 kg xylose, 9 kg dicalcium phosphate, and 1 kg of L-cysteine. The contents are combined to form a dry blended soy protein mixture. The dry blend was then transferred to a hopper where it was introduced into a preconditioner along with 480 kg of water to form a conditioned soy protein premix. The conditioned soy protein premix was then fed into a twin-screw extruder (WengerModel TX-168 extruder from Wenger Manufacturing Inc. (Sabetha, KS)) at a rate not greater than 25 kg / min. The extrusion apparatus contains five temperature control zones, wherein the protein mixture is controlled to be about 25°C in the first zon...
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Abstract
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