Method and apparatus for the manufacture of meat substitution

Abstract

A method of producing a texturized protein meat substitute comprising subjecting a mixture in a food extruder to sufficient mechanical pressure and applied heat to convert the mixture into a hot, viscous protein melt, the mixture comprising: An edible protein material consisting of about 40 to 95% by weight of a predetermined mixture of defatted soy flour, soy meal, soy concentrate, whole grain bran or starch-containing form of cereal bran, and egg whites and up to 7% by weight of edible mineral-binding and cross-linking compounds. Extruding the protein melt through a cooling die that temperature-controlledly cools and reduces the viscosity of the protein melt, and obtaining from the cooling die a viscous, textured, extrudate sheet or strip in which substantially no Flash evaporation; and subjecting the solidified extrudate flakes or strips to mechanical comminution in a hammer mill having a cage plate with a plurality of elongated discharge openings and a plurality of hammer bars hinged to the disk , the disk is fixed to the rotating shaft, thereby obtaining multiple pieces of extrudates with a consistency and texture similar to flaked or pulverized meat.

Description

technical field [0001] The present invention relates broadly to the production of edible protein products, especially texturized protein products (TPP (texturised protein product)) for human and / or animal consumption. In particular, the present invention relates to a method and a device for producing a fibrous meat substitute using cooking-extrusion technology, and to the meat substitute obtained by such a method and device. Background technique [0002] The industrial production of meat substitutes from protein-rich raw materials is already practiced today. Among others, raw materials include those based on ingredients such as cereal gluten (wheat, rice or corn; predominantly or with residual starch), defatted oilseeds, cereal and soy flours, meals and derivatives thereof (e.g. defatted soy flour, soy protein concentrate , wheat flour) or based on animal products such as meat by-products obtained by mechanical concentration, fish, dried protein and ...

AI Technical Summary

Problems solved by technology

For example, the residence time and insufficient cooling of the extrudate in the flash expansion constrained cooling mold can lead to the degree of fluff and texture of the TPP extrudate, which will adversely increase the absorption of humidity in the subsequent production process, and Can lead to a mushy consistency in the final product, not meaty at all (compare e.g. US Patent 3,968,268 (Sair et al.))

[0009] Similarly, the formulation of TPP (i.e., the use of different protein source materials and their relative proportions in the material mixture) and the presence of nutritional additives, flavoring and preservatives, initial moisture content, etc. will affect the internal structure and tissue, and thus affect its sensitivity to imitate certain types of meat

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