CA1071011A - Process for the production of fibrous analogue meats from vegetable proteins - Google Patents
Process for the production of fibrous analogue meats from vegetable proteinsInfo
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- CA1071011A CA1071011A CA242,393A CA242393A CA1071011A CA 1071011 A CA1071011 A CA 1071011A CA 242393 A CA242393 A CA 242393A CA 1071011 A CA1071011 A CA 1071011A
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Abstract
ABSTRACT OF THE DISCLOSURE
A process for the production of fibrous analogue meats from vegetable proteins is disclosed. Fibrous analogue meats which are especially suited for use in crab analogue meats are produced by kneading a suitable vegetable protein such as gluten with a thickening agent such as carrageenan, carboxymethyl cellulose, or the like, and thereafter subjecting the resultant admixture to gelation by heat and fluidization in water. A foaming agent and a second white powdery food such as starch, flour, or the like, may also be kneaded together with the vegetable protein and the thickening agent.
A process for the production of fibrous analogue meats from vegetable proteins is disclosed. Fibrous analogue meats which are especially suited for use in crab analogue meats are produced by kneading a suitable vegetable protein such as gluten with a thickening agent such as carrageenan, carboxymethyl cellulose, or the like, and thereafter subjecting the resultant admixture to gelation by heat and fluidization in water. A foaming agent and a second white powdery food such as starch, flour, or the like, may also be kneaded together with the vegetable protein and the thickening agent.
Description
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rrhis invention relates to processing of fibrous analogue meats from vegetable proteins, and more particularly to a process for the production of crab analogue meats of a finely fibriform structure.
Heretofore, numerous food products have been produced from tissual or fibrous vegetable proteins, and have been sold as analogue meats resembling the tastes and appearances of beef, pork, fowl or chicken meats. However, the development of fibrous analogue meats especially of crab analogue meats remained far backward. The primary reason for this was due to the difficulty involved in producing meat material of a finely fibriform structure typical of crab meats. Such fibrous meat material cannot be readily produced from insoluble proteins as for example from wheat gluten. The only device thought out sofar T~as to form fibrous meat material from soluble proteins such as soyabean proteins by spinning, but through such process the production of fibrous meat material cannot be put on a mass-production base.
The inventors, through extensive research efforts, have found a novel process quite easy to perform for the production of fibrous analogue meats from vegetable proteins especially for use in crab analogue meats.
The primary object of the invention is to provide analogue meats of a finely fibriform structure which are especially suited for use in making crab analogue meats.
Another object of the invention is to provide a process for the production of analogue meats of a finely fibriform structure from vegetable proteins.
Briefly stated, the above mentioned objects are achieved by kneading a suitable vegetable protein with a desirable ~`1 1071(~1 thiclcening agent, and subjecting the resulting admixture to gelation by heat and fluidization in water. To be more specific, by kneading the vegetable protein with the thickening agent, the protein is made to become thick. Furthermore, by subjecting the kneaded admixture to gelation by heat and fluidization in water, shear stress and tensi]e stress of the water serve to efficiently fiberize the admixture.
Thus the present invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thickening agent and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually -~ -raised to the boiling point during gelation.
In another embodiment the invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thicken-ing agent and a foaming agent, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said foaming agent added to said vegetable protein is 0.1 to 5.0 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
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, 1~71~)11 In a further embodiment the invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading siad vegetable protein with a thickening agent, a foaming agent, and a white powdery food, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said white powdery food added to the vegetable protein is 3 to 20 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
The term vegetab~e protein as herein used includes wheat gluten and soyabean protein. The thickening agent used in the present invention is selected from carrageenan, carboxymethyl cellulose, carboxymethyl starch, propylene glycol alginate, polyacrylic acid and its salts, casein and its salts, tragacanth gum, xanthan gum, locust bean gum, ghatti gum, karaya gum, powdered konjak-mannan, guar gum, arabinogalactan larch gum, tamarind gum, okra, gum arabic, curdlan, furcellaran, and yam. The thickening agent may be used alone, or two or more of these may be combined and used. The thickening agent may be added directly to the vegetable protein, namely wheat gluten or soyabean protein. However, the thickening agent may not be uniformly kneaded with the wheat gluten due to the hydrophilic nature of the agent. In order to avoid this difficulty, it is preferable to disperse the thickening agent in alcohol or in powdery food material before it is added to the wheat gluten.
The amount of alcohol or powdery food material used in this case should be 3 to 10 , la7~
times, preferably 5 to 8 times based on the weight of the t:hickening agent used.
Ethanol, propylene glycol and glycerin are some of the typical examples of the alcohol in which the thickening agent is dispersed. Any other suitable alcohol may be used instead of the above-mentioned ones. Examples of powdery food material for dispersing the agent are starches such as potato starch, wheat starch and corn starch. Powdered soya-bean and wheat flour may also be utilized for the purpose. ~ ~ -The thickening agent is normally added in the range of 0.01 to 10 percent, preferably in the range of 0.05 to 3 percent by weight of the vegetable protein. A grinder, for example is a preferable device for kneading the vegetable protein with the thickening agent. In kneading the above materials, suitable amount of water may be added. The resulting ad-mixture is then placed in water in amount of 1 to 50 times based on the weight of the vegetable protein and thereafter subjected to gelation by heat and fluidization. When the gelation is performed in boiling water, the ebullient water fluidized itself to give rise to shear stress and tensile stress which would be useful in fiberizing the admixture.
However, in order to obtain finely fiberized admixture it is preferable to subject the admixture to gelation in water by heating and simultaneously flu~dizing the water in a pre-determined direction, or alternatively by intermittently changing the direction of the flow by means as for example a stirrer. Stirring would increase the shear stress and tensile stress of the water which in turn causes the admix-1~71~
ture to be finely fiberized. In case the gelation is per-f~rmed by stirring, the peripheral velocity of stirring should be approximately from 0.5 to 5.0 meters per second.
Stirring at lower speed than this range would result in the formation of objectiona~ly thick and heavy fibrous material which is far from comparison with crab meats. Stirring at higher speed than the above range would result in shredded fibrous material. The gelation may be performed in boiling water, or in water of which temperature is abruptly raised to the boiling point. The most preferable way to perform the gelation is to slowly raise the temperature of the water.
As for example, the starting temperature may be between 50 and 60C. In order to achieve the best result, the tempera-ture should be gradually raised to the boiling point whilst ~tirring.
As already mentioned above, analogue meats of the finely fibrous structure are obtained by kneading the thicken-ing agent with the vegetable protein and thereafter subjecting the admixture to gelation by heat and fluidization in water.
A better result, that is, the formation of analogue meats which are uniformly fibrous and white in color, can be achieved by kneading the above described materials together with a foaming agent. To be more specific, when the vegetable pro-tein kneaded with the thickening and foaming agents is subjected to gelation, the foaming agent kneaded therewith serves to uniformly fiberize the admixture, whereby analogue meats of the finely fibriform structure are produced.
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11~71C)11 The foaming agent should be the one applicable to foods, but should release gas at room temperature or during the heating operation after being blended with the vegetable protein. Sodium bicarbonate, potassium bicarbonate, sodium carbo~ate and potassium carbonate are the examples of the foaming agent. The foaming agent is normally used in the range of 0.1 to 5 percent by weight of the vegetable protein.
In order to obtain fibrous analogue meats which are closely comparable in many respects to natural crab meats, a powdery food which is white in color may be added to and kneaded with the protein, thickening agent, and foaming agent prior to the gelation. The use of the ~Jhite powdery food will make the resulting meats white in color. It is prefer-able to use the powdery food in the range of 3 to 20 percent by weight of the vegetable protein. The white powdery food used herein is selected from starch, wheat flour, soyabean powder and casein. The analogue meats thus yielded are finely fibrous and bear a close resemblance to natural crab meats.
The analogue meats would become more closely comparable in respect of appearance to natural crab meats if they are .. ... -partially colored in red.
The coloring of the yielded analogue meats is performed by sprinkling a food dye such as "MONASCOLOR"
(trade mark, manufactured by Ezaki Glico, Ltd., Japan) onto the meats. The food dye alone may be sprinkled onto the meats and thereafter heat treated to let the meats stained with color. Alternatively, the dye may be first dispersed in a powder or liquid which does not dissolve the dye. The ' "
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dispersed dye is then sprinkled onto the meats and then heat treated to let the color stay. The liquid used in the above coloring method may be of any liquid as long as it is ap-plicable to foods and does not dissolve the food dye. Prefer-ably, a salad oil is to be used as such liquid. The powder to disperse the dye may also be of any type as long as it is harmless and applicable to food products. Typical examples are starch (including processed starch), wheat flour, casein and soyabean protein.
The food dye used may either be a natural food dye or synthetic one. The preferable amount of natural food dye when used is in the range of 0.5 to 5g per 1 kg of the veget-able protein used, and in the case of synthetic one the prefer-able amount is in the range of 0.1 to 0.5g per 1 kg of the protein.
When the food dye is dispersed in the liquid, the ratio of the food color to the dispersing liquid should preferably be lO to 3,100 times of dispersed liquid based on the weight of the food dyè.- In the case of the dispersing powder, the ratio should be lO to lO0 times of dispersed powder based on the weight of the food dye. The food dye may be sieved through a screen over the meatsso as to uni-formly color the meats in dots.
The meats thus colored may be heated by exposure in a stream of hot water vapor or by any suitable process.
It is to be noted that the heat treatment for several minutes is more than enough to let the color stay even if the food dye is used either as it is or it is dispersed in any of the .
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dispersing liquid or powder. After completion of the heat treatment, the colored material is washed with a sufficient volume of cold water or hot water to remove an excess of the food dye used.
At the time of addition of the thickening agent, foaming agent and white powdery food to the vegetable protein, a desirable amount of the food dye may be simultaneously added to the mixture in order to produce colored fibrous meats. Then, the colored meats are mixed with an appropriate amount of another white fibrous meats and dehydrated to obtain analogue meats closely comparable in respect of ap-pearance to natural crab meats.
Seasoning of the analogue meats can be done by adding an appropriate amount of spices and/or flavoring matters during the blending operation, or alternatively after the completion of the process.
The invention will be further described by way of the following examples which are merely illustrative but are not intended to limit the invention.
To 1 kg of wheat gluten were added 45 g of wheat starch and 5 g of locust bean gum dispersed in 15 ml of ethanol, and then blended thoroughly with a grinder. After blending, the resultant admixture was placed in a stainless :
vat of 22 cm in diameter, 20 cm in height and which is equipped with a stirrer having three blades of 8 cm in diameter. The admixture is then subjected to gelation under heat and stirring. The starting temperature of water was 70C.
. , . - . . : .. , . . . - -:.
10710~1 While stirring at 300 rpm, the temperature was constantly raised until it reached the boiling point. At that tempera-ture the stirring was further continued for 3 minutes, whereby the gelation was completed.
To 1 kg of wheat gluten were added 45 g of potato starch and 10 g of guar gum dispersed in 30 ml of propylene glycol, and treated in the same manner as in Example 1.
To 1 kg of wheat gluten were added a predetermined amount of food dye (caramel) and 5 g of locust bean gum dispersed in 80 ml of ethanol, and then blended repeatedly with a grinder. The resultant admixture was fed into ap-proximately 3 ~ of boiling water, and subjected to gelation under stirring. Thus, the fibrous material was obtained with a yield of 98%.
The same manner as in Example 3 was followed, except that 10 g guar gum was used instead of loaust bean gum. The fibrous material thus obtained has a yield of 99%.
To 100 parts of wheat gluten were added a predeter-mined amount of food dye (caramel and annatto) and 1 part of karaya gum, and then blended with a silent cutter. The resultant admixture was subjected to gelation in the same manner as in Example 3. The fibrous material thus obtained has a yield of 101%.
_ g _ 10~
To l kg of wheat gluten was added 5 g of locust bean gum dispersed in 30 g of wheat flour, and then blended repeatedly with a grinder. The resultant admixture was fed into approximately 4 ~ of boiling water, and subjected to gelation under stirring. The fibrous material thus obtained has a yield of 98%.
The same manner as in Example 6 was followed, except that 20 g of potato starch was used instead of wheat flour.
The fibrous material thus obtained has a yield of 103%.
To 1 kg of wheat gluten was added 7.5 g of locust bean ~um dispersed in 15 ml of ethanol, and then kneaded thoroughly with a kneader. The resultant admixture was subjected to gelation with the use of boiling water under stirring.
ExAMæLE 9 To 1 kg of wheat gluten were added 12 g of sodium
rrhis invention relates to processing of fibrous analogue meats from vegetable proteins, and more particularly to a process for the production of crab analogue meats of a finely fibriform structure.
Heretofore, numerous food products have been produced from tissual or fibrous vegetable proteins, and have been sold as analogue meats resembling the tastes and appearances of beef, pork, fowl or chicken meats. However, the development of fibrous analogue meats especially of crab analogue meats remained far backward. The primary reason for this was due to the difficulty involved in producing meat material of a finely fibriform structure typical of crab meats. Such fibrous meat material cannot be readily produced from insoluble proteins as for example from wheat gluten. The only device thought out sofar T~as to form fibrous meat material from soluble proteins such as soyabean proteins by spinning, but through such process the production of fibrous meat material cannot be put on a mass-production base.
The inventors, through extensive research efforts, have found a novel process quite easy to perform for the production of fibrous analogue meats from vegetable proteins especially for use in crab analogue meats.
The primary object of the invention is to provide analogue meats of a finely fibriform structure which are especially suited for use in making crab analogue meats.
Another object of the invention is to provide a process for the production of analogue meats of a finely fibriform structure from vegetable proteins.
Briefly stated, the above mentioned objects are achieved by kneading a suitable vegetable protein with a desirable ~`1 1071(~1 thiclcening agent, and subjecting the resulting admixture to gelation by heat and fluidization in water. To be more specific, by kneading the vegetable protein with the thickening agent, the protein is made to become thick. Furthermore, by subjecting the kneaded admixture to gelation by heat and fluidization in water, shear stress and tensi]e stress of the water serve to efficiently fiberize the admixture.
Thus the present invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thickening agent and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually -~ -raised to the boiling point during gelation.
In another embodiment the invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thicken-ing agent and a foaming agent, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said foaming agent added to said vegetable protein is 0.1 to 5.0 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
, ~
- :
, 1~71~)11 In a further embodiment the invention provides a process of preparing fibrous analogue meats from a vegetable protein which comprises kneading siad vegetable protein with a thickening agent, a foaming agent, and a white powdery food, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said white powdery food added to the vegetable protein is 3 to 20 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
The term vegetab~e protein as herein used includes wheat gluten and soyabean protein. The thickening agent used in the present invention is selected from carrageenan, carboxymethyl cellulose, carboxymethyl starch, propylene glycol alginate, polyacrylic acid and its salts, casein and its salts, tragacanth gum, xanthan gum, locust bean gum, ghatti gum, karaya gum, powdered konjak-mannan, guar gum, arabinogalactan larch gum, tamarind gum, okra, gum arabic, curdlan, furcellaran, and yam. The thickening agent may be used alone, or two or more of these may be combined and used. The thickening agent may be added directly to the vegetable protein, namely wheat gluten or soyabean protein. However, the thickening agent may not be uniformly kneaded with the wheat gluten due to the hydrophilic nature of the agent. In order to avoid this difficulty, it is preferable to disperse the thickening agent in alcohol or in powdery food material before it is added to the wheat gluten.
The amount of alcohol or powdery food material used in this case should be 3 to 10 , la7~
times, preferably 5 to 8 times based on the weight of the t:hickening agent used.
Ethanol, propylene glycol and glycerin are some of the typical examples of the alcohol in which the thickening agent is dispersed. Any other suitable alcohol may be used instead of the above-mentioned ones. Examples of powdery food material for dispersing the agent are starches such as potato starch, wheat starch and corn starch. Powdered soya-bean and wheat flour may also be utilized for the purpose. ~ ~ -The thickening agent is normally added in the range of 0.01 to 10 percent, preferably in the range of 0.05 to 3 percent by weight of the vegetable protein. A grinder, for example is a preferable device for kneading the vegetable protein with the thickening agent. In kneading the above materials, suitable amount of water may be added. The resulting ad-mixture is then placed in water in amount of 1 to 50 times based on the weight of the vegetable protein and thereafter subjected to gelation by heat and fluidization. When the gelation is performed in boiling water, the ebullient water fluidized itself to give rise to shear stress and tensile stress which would be useful in fiberizing the admixture.
However, in order to obtain finely fiberized admixture it is preferable to subject the admixture to gelation in water by heating and simultaneously flu~dizing the water in a pre-determined direction, or alternatively by intermittently changing the direction of the flow by means as for example a stirrer. Stirring would increase the shear stress and tensile stress of the water which in turn causes the admix-1~71~
ture to be finely fiberized. In case the gelation is per-f~rmed by stirring, the peripheral velocity of stirring should be approximately from 0.5 to 5.0 meters per second.
Stirring at lower speed than this range would result in the formation of objectiona~ly thick and heavy fibrous material which is far from comparison with crab meats. Stirring at higher speed than the above range would result in shredded fibrous material. The gelation may be performed in boiling water, or in water of which temperature is abruptly raised to the boiling point. The most preferable way to perform the gelation is to slowly raise the temperature of the water.
As for example, the starting temperature may be between 50 and 60C. In order to achieve the best result, the tempera-ture should be gradually raised to the boiling point whilst ~tirring.
As already mentioned above, analogue meats of the finely fibrous structure are obtained by kneading the thicken-ing agent with the vegetable protein and thereafter subjecting the admixture to gelation by heat and fluidization in water.
A better result, that is, the formation of analogue meats which are uniformly fibrous and white in color, can be achieved by kneading the above described materials together with a foaming agent. To be more specific, when the vegetable pro-tein kneaded with the thickening and foaming agents is subjected to gelation, the foaming agent kneaded therewith serves to uniformly fiberize the admixture, whereby analogue meats of the finely fibriform structure are produced.
,, - :: : , ~ .
11~71C)11 The foaming agent should be the one applicable to foods, but should release gas at room temperature or during the heating operation after being blended with the vegetable protein. Sodium bicarbonate, potassium bicarbonate, sodium carbo~ate and potassium carbonate are the examples of the foaming agent. The foaming agent is normally used in the range of 0.1 to 5 percent by weight of the vegetable protein.
In order to obtain fibrous analogue meats which are closely comparable in many respects to natural crab meats, a powdery food which is white in color may be added to and kneaded with the protein, thickening agent, and foaming agent prior to the gelation. The use of the ~Jhite powdery food will make the resulting meats white in color. It is prefer-able to use the powdery food in the range of 3 to 20 percent by weight of the vegetable protein. The white powdery food used herein is selected from starch, wheat flour, soyabean powder and casein. The analogue meats thus yielded are finely fibrous and bear a close resemblance to natural crab meats.
The analogue meats would become more closely comparable in respect of appearance to natural crab meats if they are .. ... -partially colored in red.
The coloring of the yielded analogue meats is performed by sprinkling a food dye such as "MONASCOLOR"
(trade mark, manufactured by Ezaki Glico, Ltd., Japan) onto the meats. The food dye alone may be sprinkled onto the meats and thereafter heat treated to let the meats stained with color. Alternatively, the dye may be first dispersed in a powder or liquid which does not dissolve the dye. The ' "
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dispersed dye is then sprinkled onto the meats and then heat treated to let the color stay. The liquid used in the above coloring method may be of any liquid as long as it is ap-plicable to foods and does not dissolve the food dye. Prefer-ably, a salad oil is to be used as such liquid. The powder to disperse the dye may also be of any type as long as it is harmless and applicable to food products. Typical examples are starch (including processed starch), wheat flour, casein and soyabean protein.
The food dye used may either be a natural food dye or synthetic one. The preferable amount of natural food dye when used is in the range of 0.5 to 5g per 1 kg of the veget-able protein used, and in the case of synthetic one the prefer-able amount is in the range of 0.1 to 0.5g per 1 kg of the protein.
When the food dye is dispersed in the liquid, the ratio of the food color to the dispersing liquid should preferably be lO to 3,100 times of dispersed liquid based on the weight of the food dyè.- In the case of the dispersing powder, the ratio should be lO to lO0 times of dispersed powder based on the weight of the food dye. The food dye may be sieved through a screen over the meatsso as to uni-formly color the meats in dots.
The meats thus colored may be heated by exposure in a stream of hot water vapor or by any suitable process.
It is to be noted that the heat treatment for several minutes is more than enough to let the color stay even if the food dye is used either as it is or it is dispersed in any of the .
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. ,. : . : . - :
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dispersing liquid or powder. After completion of the heat treatment, the colored material is washed with a sufficient volume of cold water or hot water to remove an excess of the food dye used.
At the time of addition of the thickening agent, foaming agent and white powdery food to the vegetable protein, a desirable amount of the food dye may be simultaneously added to the mixture in order to produce colored fibrous meats. Then, the colored meats are mixed with an appropriate amount of another white fibrous meats and dehydrated to obtain analogue meats closely comparable in respect of ap-pearance to natural crab meats.
Seasoning of the analogue meats can be done by adding an appropriate amount of spices and/or flavoring matters during the blending operation, or alternatively after the completion of the process.
The invention will be further described by way of the following examples which are merely illustrative but are not intended to limit the invention.
To 1 kg of wheat gluten were added 45 g of wheat starch and 5 g of locust bean gum dispersed in 15 ml of ethanol, and then blended thoroughly with a grinder. After blending, the resultant admixture was placed in a stainless :
vat of 22 cm in diameter, 20 cm in height and which is equipped with a stirrer having three blades of 8 cm in diameter. The admixture is then subjected to gelation under heat and stirring. The starting temperature of water was 70C.
. , . - . . : .. , . . . - -:.
10710~1 While stirring at 300 rpm, the temperature was constantly raised until it reached the boiling point. At that tempera-ture the stirring was further continued for 3 minutes, whereby the gelation was completed.
To 1 kg of wheat gluten were added 45 g of potato starch and 10 g of guar gum dispersed in 30 ml of propylene glycol, and treated in the same manner as in Example 1.
To 1 kg of wheat gluten were added a predetermined amount of food dye (caramel) and 5 g of locust bean gum dispersed in 80 ml of ethanol, and then blended repeatedly with a grinder. The resultant admixture was fed into ap-proximately 3 ~ of boiling water, and subjected to gelation under stirring. Thus, the fibrous material was obtained with a yield of 98%.
The same manner as in Example 3 was followed, except that 10 g guar gum was used instead of loaust bean gum. The fibrous material thus obtained has a yield of 99%.
To 100 parts of wheat gluten were added a predeter-mined amount of food dye (caramel and annatto) and 1 part of karaya gum, and then blended with a silent cutter. The resultant admixture was subjected to gelation in the same manner as in Example 3. The fibrous material thus obtained has a yield of 101%.
_ g _ 10~
To l kg of wheat gluten was added 5 g of locust bean gum dispersed in 30 g of wheat flour, and then blended repeatedly with a grinder. The resultant admixture was fed into approximately 4 ~ of boiling water, and subjected to gelation under stirring. The fibrous material thus obtained has a yield of 98%.
The same manner as in Example 6 was followed, except that 20 g of potato starch was used instead of wheat flour.
The fibrous material thus obtained has a yield of 103%.
To 1 kg of wheat gluten was added 7.5 g of locust bean ~um dispersed in 15 ml of ethanol, and then kneaded thoroughly with a kneader. The resultant admixture was subjected to gelation with the use of boiling water under stirring.
ExAMæLE 9 To 1 kg of wheat gluten were added 12 g of sodium
2~ bicarbonate and 45 g of wheat starch, and then blended repeatedly with a grinder. ~fter blending, 5 g locust bean gum dispersed in 15 ml of ethanol was added to the admixture and further blended thoroughly with the grinder. The resultant mixture was subjected to gelation in the same manner as in Example 1.
To 1 kg of wheat gluten were added 12 g of sodium bicarbonate and 5 g of carrageenan dispersed in 50 g of potato ~.
.. . . .
starch, and kneaded thoroughly with a kneader. The resultant mixture was then subjected to gelation with the use of boiling water under stirring. Apart from the above process, 4 ml of "MONASCG A" (trade mark, manufactured by Taito Kabushiki Kaisha, Japan) and 0.5 g of locust bean gum dispersed in 3 ml of ethanol were added to 100 g of wheat gluten and then kneaded.
The resultant kneaded material is then mixed with the gelatin-ized material yielded in the former process.
EXA~PLE 11 To 200 g of the fibrous material obtained in Example 1 was sprayed 1.4 g of "MONASCO P" (trade mark, food dye, Taito Kabushiki Kaisha, Japan) dispersed in 20 ml of soyabean oil, and then heated in a stream of hot water vapor. After comple-tion of the heating process, the fibrous material was obtained in a form of natural crab meats. The fibrous material thus colored was well washed with hot water to completely remove the soyabean oil.
Onto 200 g of the fibrous material obtained in Example l was sprinkled 1.5 g of "MONASCOLOR 250P" (trade mark, food dye, Ezaki Glico, Ltd., Japan) by means of a screen, and then heated in the same manner as in Example ll. The colored material was then washed with water to remove an excess of the food dye. Thus, crab analogue meats were obtained.
Onto 100 g of the fibrous material obtained in Example l was sprinkled 10 g of red food dye "No. 104" by means of a tea strainer, and then heated in an electronic ~, . ,~. .
~71~
oven. After washing of the colored material with water, crab analogue meats were obtained.
To 1 kg of wheat gluten were added 12 g of sodium bicarbonate and 5 g of carrageenan dispersed in 50 g of potato ~.
.. . . .
starch, and kneaded thoroughly with a kneader. The resultant mixture was then subjected to gelation with the use of boiling water under stirring. Apart from the above process, 4 ml of "MONASCG A" (trade mark, manufactured by Taito Kabushiki Kaisha, Japan) and 0.5 g of locust bean gum dispersed in 3 ml of ethanol were added to 100 g of wheat gluten and then kneaded.
The resultant kneaded material is then mixed with the gelatin-ized material yielded in the former process.
EXA~PLE 11 To 200 g of the fibrous material obtained in Example 1 was sprayed 1.4 g of "MONASCO P" (trade mark, food dye, Taito Kabushiki Kaisha, Japan) dispersed in 20 ml of soyabean oil, and then heated in a stream of hot water vapor. After comple-tion of the heating process, the fibrous material was obtained in a form of natural crab meats. The fibrous material thus colored was well washed with hot water to completely remove the soyabean oil.
Onto 200 g of the fibrous material obtained in Example l was sprinkled 1.5 g of "MONASCOLOR 250P" (trade mark, food dye, Ezaki Glico, Ltd., Japan) by means of a screen, and then heated in the same manner as in Example ll. The colored material was then washed with water to remove an excess of the food dye. Thus, crab analogue meats were obtained.
Onto 100 g of the fibrous material obtained in Example l was sprinkled 10 g of red food dye "No. 104" by means of a tea strainer, and then heated in an electronic ~, . ,~. .
~71~
oven. After washing of the colored material with water, crab analogue meats were obtained.
Claims (21)
1. A process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thickening agent and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
2. A process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thickening agent and a foaming agent, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said foaming agent added to said vegetable protein is 0.1 to 5.0 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
3. A process of preparing fibrous analogue meats from a vegetable protein which comprises kneading said vegetable protein with a thickening agent, a foaming agent, and a white powdery food, and subjecting the admixture to gelation by heat and fluidization in water, wherein the amount of said white powdery food added to the vegetable protein is 3 to 20 percent by weight of said vegetable protein, wherein the amount of said thickening agent added to said vegetable protein is 0.01 to 10 percent by weight of said vegetable protein, wherein the gelation is performed in hot water which is fluidized by stirring in a predetermined direction or by intermittently changing the direction of the stirring, the water temperature being gradually raised to the boiling point during gelation.
4. The process as claimed in Claim 1, 2 or 3 wherein said vegetable protein is wheat gluten.
5. The process as claimed in Claim 1, 2 or 3 wherein said thickening agent is selected from carrageenan, carboxymethyl cellulose, carboxymethyl starch, propylene glycol alginate, polyacrylic acid and its salts, casein and its salts, tragacanth gum, xanthane gum, locust bean gum, ghatti gum, karaya gum, powdered konjak-mannan, guar gum, arabinogalactan larch gum, tamarind gum, okra, gum arabic, curdlan, furcellaran and yam, or from combination of any two of these.
6. The process as claimed in Claim 2 or 3 wherein said foaming agent is selected from sodium bicarbonate, potas-sium bicarbonate, sodium carbonate and potassium carbonate.
7. The process as claimed in Claim 3 wherein said white powdery food is selected from starch, wheat flour, soyabean powder and casein.
8. The process as claimed in Claim 1, 2 or 3 wherein said thickening agent is dispersed in powdery food material before being added to said vegetable protein.
9. The process as claimed in Claim 1, 2 or 3 wherein said thickening agent is dispersed in powdery food material selected from starch, soyabean powder and wheat flour.
10. The process as claimed in Claim 1, 2 or 3 wherein said thickening agent is dispersed in alcohol before being added to said vegetable protein.
11. The process as claimed in Claim 1, 2 or 3 wherein said thickening agent is dispersed in alcohol selected from ethanol, propylene glycol and glycerin, before being added to said vegetable protein.
12. The process as claimed in Claim 1, 2 or 3 wherein the peripheral velocity of the stirring is in the range of 0.5 to 5.0 meters per second.
13. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots.
14. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in liquid which does not dissolve said dye.
15. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in salad oil which does not dissolve said dye.
16. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in liquid which does not dissolve said die, wherein the amount of said dispersing liquid used is 10 to 3,100 times based on the weight of the powdered food dye.
17. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in food powder which does not dissolve said dye.
18. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in powder selected from starch, wheat flour, casein and soyabean protein powder.
19. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, and wherein said powdered food dye before being sprinkled onto the analogue meats is dispersed in food powder which does not dissolve said dye, wherein the amount of dispersing powder is 10 to 100 times based on the weight of the food dye.
20. The process as claimed in Claim 1, 2 or 3 wherein the yielded analogue meats are sprinkled over with powdered food dye and thereafter heated to leave said analogue meats colored in spots, wherein said heat treatment is performed by exposure in a stream of hot water vapor.
21. A process as claimed in Claim 7 wherein the gelation is performed by stirring, with the peripheral velocity of stirring being in the range of approximately 0.5 to 5 meters per second.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14798974A JPS5728532B2 (en) | 1974-12-25 | 1974-12-25 | |
| JP14799074 | 1974-12-25 | ||
| JP14798874A JPS5728531B2 (en) | 1974-12-25 | 1974-12-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1071011A true CA1071011A (en) | 1980-02-05 |
Family
ID=27319463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA242,393A Expired CA1071011A (en) | 1974-12-25 | 1975-12-23 | Process for the production of fibrous analogue meats from vegetable proteins |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1071011A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4427704A (en) | 1979-04-11 | 1984-01-24 | Mars Limited | Food product thickened or gelled with carrageenan and glucomannan |
| DE3447576A1 (en) * | 1983-12-30 | 1985-07-11 | Kraft, Inc., Glenview, Ill. | FIBROUS SERUM MILK PROTEIN COMPLEXES |
| DE3447715A1 (en) * | 1983-12-30 | 1985-07-11 | Kraft, Inc., Glenview, Ill. | FIBROUS PROTEIN COMPLEXES |
| US4777059A (en) * | 1985-12-07 | 1988-10-11 | The Nisshin Oil Mills, Ltd. | Process for producing vegetable protein foods |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
| CN115044715A (en) * | 2022-07-05 | 2022-09-13 | 徐州鸿丰高分子材料有限公司 | Cellulose-based protein compound synthesis method |
-
1975
- 1975-12-23 CA CA242,393A patent/CA1071011A/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4427704A (en) | 1979-04-11 | 1984-01-24 | Mars Limited | Food product thickened or gelled with carrageenan and glucomannan |
| DE3447576A1 (en) * | 1983-12-30 | 1985-07-11 | Kraft, Inc., Glenview, Ill. | FIBROUS SERUM MILK PROTEIN COMPLEXES |
| DE3447715A1 (en) * | 1983-12-30 | 1985-07-11 | Kraft, Inc., Glenview, Ill. | FIBROUS PROTEIN COMPLEXES |
| US4777059A (en) * | 1985-12-07 | 1988-10-11 | The Nisshin Oil Mills, Ltd. | Process for producing vegetable protein foods |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
| CN115044715A (en) * | 2022-07-05 | 2022-09-13 | 徐州鸿丰高分子材料有限公司 | Cellulose-based protein compound synthesis method |
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