High soy protein nuggets and applications in food products

Abstract

The present invention relates to food materials containing a high concentration of vegetable protein and processes for their manufacture. More particularly, the present invention relates to vegetable protein extrudates containing high concentrations of protein and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Description

FIELD OF THE INVENTION [0001] The present invention relates to food materials containing a high concentration of vegetable protein and processes for their manufacture. More particularly, the present invention relates to vegetable protein extrudates containing high concentrations of protein and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients. BACKGROUND OF THE INVENTION [0002] Texturized vegetable protein products are known in the art and are typically prepared by heating a mixture of protein material along with water under mechanical pressure in a cooker extruder and extruding the mixture through a die. Upon extrusion, the extrudate generally expands to form a fibrous cellular structure as it enters a medium of reduced pressure (usually atmospheric). Expansion of the extrudate results from inclusion of soluble carbohydrates which reduce the gel strength of the mixture. The...

AI Technical Summary

Benefits of technology

"The present invention provides a novel protein extrudate with a high concentration of vegetable protein and a low concentration of carbohydrates. The extrudate has a lower density than conventional protein extrudates containing high levels of protein. The invention also provides a functional food ingredient and a low density snack food product with a crisp texture and a density in a specific range. The invention also provides a low density, low moisture content proteinaceous food product with a protein concentration between about 25% and about 95% by weight of the sum of the water content of the product and the dry basis weight of the product. The food product contains a proteinaceous solid matrix or an extruded protein product with a low moisture content. The technical effects of the invention include providing a high-quality protein source with low carbohydrates and a low density food product with a crisp texture."

Problems solved by technology

Expansion of the extrudate results from inclusion of soluble carbohydrates which reduce the gel strength of the mixture.

In use, a material to be processed is passed into and through the extruder barrel and is subjected to increasing levels of temperature, pressure and shear.

Although these extrusion processes have met with a certain degree of acceptance in the art, the meat substitute products heretofore produced have possessed several characteristics which have seriously limited their use, particularly as full substitutes for meat.

One of the most persistent objections to those prior products stems from the expanded, cellular, spongy nature thereof.

In particular, most of these meat extenders are produced under high pressure and temperature conditions in the extrusion cooker which results in a twisted, randomly oriented meat extender.

This has for the most part limited the use of these products to the role of meat extenders in ground hamburger type meats and the like.

Moreover, if too much of the prior vegetable protein product is employed in such hamburger-type meats, the extended meat becomes unacceptably spongy and exhibits a random, unappealing appearance and mouth feel.

Increasing the protein content of the texturized product has not been feasible because a significant fraction of carbohydrate has been deemed necessary to provide the protein extrudate with an acceptable texture and density.

But in certain instances high carbohydrate functional food ingredients are undesirable to consumers wishing to reduce carbohydrate intake.

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