Processed meat products comprising structured protein products
A protein and structured technology, applied in protein food processing, protein food ingredients, food preparation, etc., can solve problems such as large amount of rework
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[0064] (c) Preparation of structured protein products
[0065] The structured protein product is produced by extruding a protein-containing material through a die assembly under conditions of high temperature and pressure. After extrusion, the resulting structured protein product comprises substantially aligned protein fibers.
[0066] As the skilled artisan will understand, the moisture content of the protein-containing material and optional additional ingredients can and will vary depending on the heat treatment to which the combination is subjected, such as retort cooking, microwave cooking and extrusion. Generally, in extrusion applications, the moisture content can range from about 1% to about 80% by weight. In low moisture extrusion applications, the moisture content of the protein-containing material can range from about 1% to about 35% by weight. Alternatively, in high moisture extrusion applications, the moisture content of the protein-containing material may rang...
Embodiment 1
[0173] Example 1: Determination of Shear Strength of Structured Protein Products
[0174] The shear strength of the sample is measured in grams, and it can be determined by the following procedure. A sample of the structured protein product was weighed 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 deflated to a pressure of about 0.01 bar and the pouch is sealed. Allow the sample to hydrate for about 12 to about 24 hours. The hydrated sample is removed and placed on a structure analyzer base oriented such that the structure analyzer's knives will cut the sample diametrically. In addition, the sample is oriented under the texture analyzer knife so that the knife cuts perpendicular to the long axis of the textured slice. A suitable knife for cutting the extrudate is a tooth cutter blade type TA-45 manufactured by Texture Technologies (USA). A suitable structural a...
Embodiment 2
[0175] Example 2: Determination of fragmentation characteristics of structured protein products
[0176] The steps for determining the characteristics of the fragments can be performed as follows. Using whole tablets only, weigh approximately 150 grams of the structured protein product. Place the sample in a heat-sealable plastic bag and add about 450 grams of water at 25°C. Vacuum seal the plastic bags at about 150 mm Hg and allow the contents to rehydrate for about 60 minutes. The hydrated sample was placed in the bowl of a KM14G0 kitchen mixer fitted with a single blade and the contents were stirred at 130 rpm for two minutes. Scrape the blade and the sides of the bowl, and pour the scrapings back into the bottom of the bowl. Repeat stirring and scraping twice. About 200 g of the mixture was removed from the bowl. About 200 g of the mixture was divided into two groups. Group 1 is the portion of the sample having fibers at least 4 centimeters long and at least 0.2 ce...
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