Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1995-12-15
1998-09-08
Tran, Lien
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426516, 426574, 426615, 426802, A23J 314
Patent
active
058042466
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a cooked minced meat like product for use as a substitute or an extender.
The problem to be solved by the invention is to produce a product of acceptable taste and texture. Attempts to produce similar products have already been made. In JP-A-01277469, a food product is produced having along shelf life by a process involving extrusion, hydration and frying. This does not produce a product of the required taste and texture. In GB-2066644A a process and equipment are disclosed for producing a food product comprising a coherent body of fibres obtained by spinning proteins. The resultant product is intended to emulate a natural meat product. However, this product does not have the required taste and texture.
SUMMARY OF THE INVENTION
In general, the invention is directed to a process for the production of minced meat like product comprising the steps of: (a) blending together one or more vegetable proteins, one of which is wheat gluten, and water to produce a mixture; (b) imparting 5 to 22 watt hours kg to the mixture during the mixing to produce a sheet structure; (c) extruding the mixture through an aperture having a diameter in the range 2 mm to 100 mm to form an extrudate; and (d) setting that extrudate by heating to a temperature of at least 65.degree. C.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
According to one aspect of the present invention, there is provided a process for the production of minced meat like product comprising the steps of blending together one or more vegetable proteins, one of which is wheat gluten, and water to produce a mixture, imparting 5 to 22 watt hours kg to the mixture during the mixing to produce a sheet structure, extruding the mixture through an aperture having a diameter in the range 2 mm to 100 mm to form an extrudate, and setting that extrudate by heating to a temperature of at least 65.degree. C. Preferably, the diameter of the aperture is in the range of 2.0 to 19 mm.
According to another aspect of the present invention, there is provided a product made by the above method comprising a minimum protein content of 49%, on a moisture and oil free basis, a minimum oil content of 5%, and a final moisture content between 15% and 80%.
A preferred embodiment of the product consists of a blend of gluten, textured vegetable protein, and water which results in a dough which is shaped and heat set without the use of additives being necessary.
Some properties of baking doughs are taken and adapted for a savoury application. A normal baking dough is typically based on wheat and water.
Wheat flour consists of 12-14% protein of which when hydrated 85% becomes gluten. The bulk of the rest of the flour is made up of carbohydrates in the form of starch granules (65-70%) and a small amount of sugar.
In accordance with a preferred feature of the invention, the carbohydrate fraction in the form of starch granules is substituted with a functional ingredient namely a vegetable protein.
The main events when a bread dough is produced are as follows. Firstly, an initial hydration of the damaged starch granules is effected. Secondly, the protein fraction hydrates to form discrete wedges, which by the end of the process have formed a 3-dimensional structure, which is primarily glutenin, in which swollen starch granules, and undamaged granules are embedded. In a yeast fermented dough, the carbon dioxide produced causes the gluten molecules to be stretched into linear chains which interact to form elastic sheets under the gas bubbles.
In a preferred embodiment of this invention, because a vegetable protein has been introduced in place of the starch granules, and because there is no carbon dioxide formation, the 3-dimensional formation is interrupted with hydrated textured vegetable protein.
In a bread dough the major proteins come from the gluten fraction of the flour. These are classified according to their solubility in a solvent and are known as glutenin and gliadin. The glutenins form the 3-dimensional structure and this i
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patent: 4495205 (1985-01-01), Brander et al.
Patent Abstracts of Japan-vol. 014, No. 043 (C-0681) 26 Jan. 1990 & JP,A, 01 277 469.
Database WPI, Week 8412, Derwent Publications, Ltd., London, GB; An 84-071564 & JP, A, 59 025 649 (no date).
Patent Abstracts of Japan-vol. 012, No. 398 (C-0538) 21 Oct. 1988 & JP, A, 63 141 551.
Fitch Peter
Peck Adrian
Haldane Foods Ltd.
Tran Lien
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