DE2023138B2 - Process for making an edible, uniform tasting vegetable protein concentrate - Google Patents

Description

^ Vegetable protein materials make the best

Fat emulsifiers and water binding agents! e.nge- ' ^ SS ^ ßh obstacles to the general

One of the rromch obstacles to the general Use of oilseed vegetable protemmatena, a direct source for human food

Heat in the characteristic, undesirable GeiSnrii * ve odor, which, for example, in SoloLtn -Uni peanut flour has a damn connected bitter or bean-like taste

, “ManSiert. McIc research axes Lauf used this unwanted charXristian Eliminate properties with many approaches to this Z.cl with different Success "were attempted.

«ΝΥ, ίηη is used for coarsely ground meat products hochprotcinhalt.ge Plant Protcinmaienalien mn na-Scher Structure and texture, like oil seeds-P an / ennro materials. used, i.e. protein corpcr ESSn Se through a natural structure and texture

»Are characterized in isolation and are sufficiently rough

Sdaß / B. a substantial part on a weight basis Do not pass these materials through a sieve with c.ncr Seeing mesh size of 0.42 mm happened), then the meat products obtained have a desired one

Texture and a desired flavor, i.e. in the mouth

The invention relates to a process for the preparation of tines edible, uniformly tasting vegetable protein concentrate, suitable for use in food products.

These soluble plant concentrates can, if desired, be agglomerated (e.g. by a Deformation, which occurs through sufficient mechanical compression).

As used herein, "concentrate" refers to a vegetable protein material. at least that about 60 weight percent, most preferably at least about 70 weight percent, protein on a dry weight basis contains.

The values for the nitrogen solubility index or "NL1" are calculated according to the defatted, textured soybean chips given in Test 1, including those made from soybean flakes, e.g. _{B. having} about 50 weight percent protein Λ0 on a dry basis, mn ground meat products have been mixed. Soybeans scavenger mix very well with Heischprodukien and if coarsely ground meat product * have the Soiabohnenschnitzel, cooked, then _4S Flc.schprodukte obtained retain their gcwünschten character, so that the feel and texture are excellent this Heischprodukte in the mouth as a result. In some other ways, soybean schnitzels are ideal extenders for meat products, as the schnitzels are required to do so. retain or bind the natural water of the meat and bind these products during cooking. .

For example, if 5 kg of defatted soybean, s schnitzel can be added to 100 kg of coarsely ground meat, then you can add another 10 to Add 15kg of water and still have a very suitable commercial meat pie from the standpoint the consistency and appearance. There is an increased need for edible, textured vegetable protein products. especially protein concentrates that have a uniform taste and have uniform flavor and those for use in foods such as coarse 65 ground meat products. for example meat patties. Hamburger. Meatloaf and the like, are suitable Furthermore, there is an increased interest in reading Provision of improved, naturally syrupy

3 4

tured, textured vegetable protein concentrates due to the low protein solubility of this

before, the at least about 60 percent by weight protein concentrate A is already with a soluble, non-

or ideally at least 70% protein mixed with dry textured soy protein concentrate B

bäsis included. den, the fine particle and. a high nitrogen

A number of procedures have been adopted- 5 Has Solubility Index (NLI). This concentrate B has been beaten to vegetable protein materials. not a good structure and texture (and neither such as oil seeds that have a natural structure or natural structure and texture). These two con-texture have to receive. In these working methods, central A and B are already, for example, in weight however, the vegetable protein material has been mixed in ratios of about 3: 1 conditions that denature the protein, the solubility and the water absorption as well as the so that protein products with little or poor water retention of the mixture, which in the finely ver-protein solubility get what is to be used through their ground meat products, low nitrogen solubility indices (NLI) evidenced to increase.

will. The denaturation of vegetable protein The above-mentioned, non-textured concentration

diminishes its ability to bind water, which occurs 15 B according to the working method of the USA.

Circumstance is a major disadvantage. font 28 81076 produced. It's special to

In such operations it is often also used in finely divided meat emulsions, such as

it is not possible to use substances that cause undesirable Frankfurter sausages and breakfast meat,

give taste or smell, enough to dispel where its lack of natural structure or

distant. 20 texture and the highly viscous properties turn out to be

It is already an improved technical, essentially desired properties have turned out,

borrowed water-insoluble soy protein concentrate with the inclusion of the finely divided, not natural

natural structure and as a structured or non-textured concentrate B

centratA has been put on the market. This is reduced in the mixtures described above

protein-containing soybean concentrate is an average percentage of that contained in it

essential dry mix that is edible, naturally protein with natural structure and texture. It

structured, essentially insoluble in water, brings a soluble, finely divided into the mixture

shaped tasting, debittered, spicy and porous. Protein concentrate, which has a higher protein solubility

This concentrate A is technically produced, for example, with a higher viscosity, better water, because it has denatured, naturally structured absorption and retention, and the toasted, defatted soybean pulp compared to the above-mentioned textured concentrate A has better nitrogen solubility index (NLI) is under-emulsified and the water binds better. In this way, about 15 percent by weight of the dissolving agent, it is possible through the mixture to subject some of the kung of an aqueous bath, which disadvantages that result from the use of the textuden pH of the soybean protein to about 4.235 concentrated concentrate A alone surrendered to eliminate, lowered to 4.5. The protein sludge obtained, however, will also have some of the important advantages, e.g. B. is stirred and dehydrated to remove an insoluble the natural structure and texture and the non-soy protein material from the liquid extract too high viscosity that separate into coarsely ground meat. The insoluble soy protein matc- products obtained with the textured concentrate A sought rial is washed by mixing with water. 40 and obtained, thereby diminished.
The sludge is then centrifuged. The soluble from US-PS 30 23 107 and 28 81 159 are soy material that is known with the liquid extract and protein products that are not denatured, what was removed by washing, includes the insoluble, debittered and one Nitrogen Soluble Desirable materials that have a beany strength index greater than 15%. have and give a taste and smell, a. The obtained, 45 have a protein content of at least 60%. The washed insoluble soy protein material is known to have the disadvantage, however, of being neutralized by increasing the pH to 6.0 to 6.7, so that it cannot be processed without it. The neutralized soy protein concentrate will lose its natural structure and texture,
then in a horizontal fluidized bed dryer gc- In US-PS 28 81076 a method / to dry. The dried concentrate is an insoluble soy protein concentrate which is denatured by precipitating soy protein at the isoelectric point and has, described by means of hydrochloric acid and sodium bisulfite, a protein content of at least about 70% by weight, with protein products with over 60% protein content being obtained on a dry basis. From this patent specification it is further-

This concentrate A is very effective door roughly known that the temperature of the to be dried

ground meat products such as meat pastes, urine or dried protein product, if there is one

burger and meatloaf, used. It maintains the natural water solubility, if possible 60 ° C

lent structured coarse or texture in such should not exceed. The products also have

Meat products and results in meat products if the disadvantage that their natural

with good texture and with good taste properties- borrowed structure and lost their natural texture-

societies. However, the corporate headquarters only has a 60 go.

poor protein solubility and low stick- The invention is a method for Matter Solubility Index (NLI) (less than about 15 ge Produce an edible, uniform tasting one Weight percentage). Furthermore, it has a relatively low vegetable protein concentration, which is to be used for Viscosity. In addition, it shows the desired self-food products is suitable and that the make water like a sponge absor-65 have the following properties: (a) Virtually free Beers without a highly viscous, rubbery or unwanted, characteristic texture in the mouth or it takes on the sticky form, which is the case with materials which give sol taste and which affect the plant's taste Seeks to avoid meat products. protein material from which the concentrate is

“It will characterize (b) good protein solubility and minimal denaturation what a nitrogen solubility index of at least 15 percent by weight proves that (c) good water absorption and retention properties, (d) good Emulsifying properties and (e) at least a protein content of, on a dry basis, ^ percent by weight, by extracting the protein from a defatted or de-oiled vegetable protein material in the vicinity of the isoelectric pH and separation of the wet protein. The procedure is according to the invention characterized in that one for extraction a vegetable protein material, a substantial part of which cannot be passed through a sieve with a clear mesh size of 0.42 mm, with a natural structure and texture and a Nitrogen solubility index above 15 percent by weight uses, the wet insoluble protein material! at an intrinsic temperature that is generally not beyond 60.0 C, from about 60 to 80 percent by weight Water dries to about 5 to 55 percent by weight of water without affecting the nitrogen solubility index is reduced to below 15 percent by weight, the pH of the at least partially dried, insoluble protein material in the presence of water in the range of about 5.5 to 10.5 without the natural structure and texture properties being substantially destroyed of the protein material causes, and that the protein material with the increased pH at a slightly higher than the previous temperature dries.

The concentrates produced according to the invention are for the production of food for the Suitable for people. Among other things, they have the desired natural structure and texture that come from of good natural structure and texture. The concentrates have good protein solubility and a reduced denaturing property of the protein, as e.g. B. by a nitrogen solubility index (NLl) of at least 15 percent by weight or above 15 percent by weight and best of at least about 40 weight percent. They have good water absorption and retention, have good emulsifying and water binding properties and have, on a dry basis, at least 60 percent by weight protein, preferably at least 70 percent by weight protein. They are also in essential of undesirable substances that give a characteristic smell or taste, free (i.e., they are debittered or made miH) contained in the protein sources that make up the concentrates are produced.

In the production of the vegetable protein concentrates according to the invention with good natural structure and natural texture becomes the natural structure and does not destroy the natural texture of the vegetable protein material. Rather, it becomes like it does in nature is retained and need not be synthesized.

The vegetable protein concentrates produced according to the invention with a natural structure and texture, surprisingly, do not require synthetic ones Texturing methods as used in simulating meat-like products will. The following can be given as examples of these methods:

1. Fine solution or a colloidal dispersion of the Prnipins in an alkaline phase is replaced by a The spinneret is passed into an acidic coagulation bath, and the fibers are recovered and drawn (cf. U.S. Patents 2,682,466 and 2,730,447).

2. The hydrated protein material is coagulated and oriented under heat and agitation (see US Pat. No. 3,047,395).

3. The proteinaceous material is expanded by the rapid release of water from the material or fizzle out after a process in which the

Work-up (e.g., B above 93.3 "C or above 121.1 ⁰ C) of the aqueous protein-containing material at elevated temperature and under increased mechanical pressure (eg. As above 17.6 kg / cm ^2), wherein the Temperature and pressure conditions are sufficient to

to convert the proteinaceous material into a flowable or plastic state, and wherein the protein-containing material expands and the cell structure of the protein body is changed by the Flowable or plastic proteinaceous material through an opening in a medium or a zone lower Pressure is extruded (see. US-PS 34 88 770).

4. The aqueous proteinaceous material is subjected to increased mechanical pressure under conditions which give a plastic, flowable mass and which convert the material into a compressed, moisture-containing, translucent to vitreous product, the moisture content of the product in part without expansion is decreased. This is followed by the expansion or deflagration of the partially dried product as a separate step by treating it with boiling water (see US Pat. No. 3,440,054. US Application Serial No. 7,50025 and 77,720).
If desired, the soluble vegetable protein concentrates of the invention with natural structure and texture can be agglomerated by applying sufficient mechanical pressure (e.g. by deformation by compression, as occurs during extrusion) without the protein material fizzling or without dal? the protein material is converted into a plastic mass or a glassy to translucent product during manufacture.
If the vegetable protein materials with a natural structure and natural texture used for the production of the concentrates according to the invention are divided up or comminuted (e.g. grinding), then the resulting soluble vegetable protein concentrates have substantially increased viscosity properties before and / or after drying (cf. Test 4 below), and the natural structure and texture of these materials is broken (these are properties that are often considered bothersome and that one tries to avoid).

Finally, they have good protein solubility properties, as can be seen from the nitrogen solubility index (NLl).

It has been found that if the natural structure and texture of the protein cell bodies of the vegetable protein materials, for example the defatted or de-oiled soy protein materials, according to the invention are retained - the soluble vegetable protein concentrates according to the invention have a higher Nitrogen solubility index (e.g. an NL! In the range of 15 to 70 percent by weight, best at least 40 percent by weight), nine better water absorption and better water content and better emulsification in coarsely ground meat

have products than when using the aforementioned textured concentrate A is obtained. This is a soy protein concentrate with a low nitrogen solubility index (NLI), but with good natural structure and texture. Furthermore, such soy protein concentrates according to the invention have better properties in terms of water absorption, water retention and emulsifiability as the soy flour from which these concentrates are made. ι ο

Likewise, the protein concentrates according to the invention, for. B. peanut concentrates with natural structure and texture, better water absorption and water retention properties as well better emulsifying properties than the peanut flours from which the concentrates are made.

In the examples given below, the water absorption, water retention and viscosity tests and the values obtained are described.

Example I (Table I E) compares the water absorption and water retention properties of (a) a soy protein concentrate prepared according to the invention with (b) the textured one already mentioned Concentrate A.

Examples I (Table IF) and II (Table IID) compare the water absorption properties of (a) soy protein concentrates according to the invention with (b) the already mentioned textured concentrate A and (c) the soy protein schnitzel or the Soy protein flour from which the soy protein concentrate has been produced according to the invention is.

Examples I (Table I G) and U (Table II E) compare the viscosity properties of (a) soy protein concentrate prepared according to the invention, which is divided (the division of the concentrate is part of the determination method for the Viscosity according to test 4) described below, with (b) a non-textured one already mentioned Concentrate B.

The vegetable protein material, such as oilseed vegetable protein material, a substantial part of which does not pass through a sieve with a mesh size of 0.42 mm and that has a nitrogen solubility index (NLI) of more than 15 weight- percent. preferably more than about 40 percent by weight, and most preferably degreased or has been de-oiled, including defatted or de-oiled soybeans or peanut flour (the term "flour" also includes schnitzel, flakes and similar coarse shapes), becomes an aqueous sludge (e.g. with a solids content of 5 to 20 percent by weight), in which the pH of the plant protein material is about isoelectric point of protein content set (sometimes referred to herein as "isoelectric extraction treatment").

In general, the adjusted pH for the ulsarnene protein such as soybean or peanut protein is about 4.2, but the adjusted pH can be pH in the range of e.g. about 4.0 to 4.8 for such materials lie. For setting a pH value in the neighborhood of the isoewkiiiseuen Many edible, acidic materials (e.g. acetic acid, hydrochloric acid, sulfuric acid, sulphurous Acid and phosphoric acid), which can be either organic or inorganic in nature will. A preferred reactant is a Combination of hydrochloric acid and sodium bisulfite used.

The duration of the isoelectric wash depends on the respective process conditions, but are sufficient generally about 10 minutes to 10 hours or more.

After completion of the isoelectric extraction treatment, the resulting liquid extract, which is the soluble vegetable protein material and components contained in the vegetable protein material from which the Concentrates produced are found, and which have an undesirable characteristic taste or smell (e.g. bitter, bean-like, nutty or lime-like) as well as a smell or a smell Give discoloration, separated and by centrifugation, sieving and filtering from the insoluble Vegetable protein solids discarded. The insoluble, naturally structured vegetable protein sludge obtained has a pH value in the vicinity of the isoelectric point and has e.g. B. about 65 to 75 weight percent protein, determined on a dry basis, and about 60 to 80 weight percent water.

After isoelectric extraction, the vegetable protein material is then partially dried under controlled conditions and then neutralized.

Neutralization is carried out by adding an edible, inorganic alkali or inorganic buffer agent (e.g. sodium carbonate, sodium bicarbonate, sodium hydroxide, disodium phosphate, Trisodium phosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, the analogous potassium phosphates and ammonium hydroxide) or mixtures thereof to the insoluble vegetable protein material in the presence of water and with stirring to adjust the pH of the vegetable protein material to within the range of about 5.5 to 10.5, most preferably to one Increase pH by at least 6.

The neutralization step increases the pH, thereby solubilizing the undenatured vegetable protein material and enhancing the water binding and emulsifying properties of the vegetable protein material. These properties are important when the concentrate is used in meat and other food products. However, if you increase the pH of the vegetable protein material too high, then a viscous, rubbery or sticky mass is formed, which is a dough that is difficult to bake resembles in what the naturally structured coarse or the texture or integrity of the vegetable protein material is significantly destroyed or reduced unc whose drying is very difficult.

It has been found that by at least partially drying the vegetable protein pulp: before neutralization, reducing the moisture content by about 60 to 80 percent by weight Water to about 5 to 55 percent by weight, preferably about 20 to 45 percent by weight of water following neutralization step the natural struktu The grain or texture or integrity of the partially dried vegetable protein material was not fried and the formation of an undesirable, highly viscous rubber band; or sticky mass during de Neutralization avoids The drying step mn under sufficiently low, controlled drying! Temperature-time conditions are made which enable a soluble plant protein Concentrate with a nitrogen solubility band

(NLl) obtained from at least 15 percent by weight will. The drying process should ideally be carried out under conditions that do not significantly denature the vegetable protein concentrate, which can result indicates that the concentrate has a nitrogen solubility index (NLI) of at least about 40 weight percent.

After neutralizing the pre-dried vegetable protein material, the neutralized one becomes natural structured, soluble vegetable protein concentrate dried to the desired moisture content. It it has been found that when this post-neutralization-drying stage is carried out under sufficiently low, controlled drying-temperature-time conditions, as mentioned above, the obtained, essentially dry, neutralized, soluble vegetable protein concentrate has a nitrogen solubility index (NLI) of at least 15 weight percent. It is essentially not cheapest denatured, which is evident from the fact that it has a nitrogen solubility index (NLI) of at least has about 40 weight percent.

If denaturation is not adequately controlled in the method of the invention, then it is the nitrogen solubility index (NLI) is relatively lower (e.g., within the range of 15 to 40 weight percent) than it would be if the denaturation occurred would be more carefully controlled (e.g., within the range of about 40 to 70 weight percent). However, even if such tight denaturation control is not carried out, it must not be allow denaturation to lower the nitrogen solubility index (NLI) of the vegetable protein concentrate below 15 percent by weight.

It is therefore necessary that the temperature of the vegetable protein material generally not exceed 60.0 ° C in the pre-neutralization drying step goes out.

The post-neutralization drying should finally reduce the moisture content of the moist, neutralized Reduce the mass to preferably below about 10 percent by weight of water.

For the technical operation it was found that dynamic systems (more than static drying systems), such as. B. fluid bed or ring dryer, in which the vegetable protein is subjected to movement, can be used in a favorable manner

the. The drying time should be kept to the minimum required values. The evaporation loss of the moisture should be sufficient to prevent the Vegetable protein generally during drying below the maximum allowable temperature

• Hold S shut.

The resulting, essentially dried, neutralized, soluble vegetable protein concentrate has a high protein content (e.g., above about 60 weight percent protein on dry weight basis base and usually of at least about 70 Ge weight percent protein on a dry weight basis).

If desired, edible spices, flavors can be added to the soluble vegetable protein concentrates. or add colorants or hydrolysates to a

to mimic the desired food product or to enhance the appearance or smell of the concentrates for use in certain foods. For comparison purposes, Table A shows the

Properties of the aforementioned textured concentrate A and certain dried, soluble, neutralized soy protein concentrates made according to the invention. The tests were carried out according to those given below

Tests Ibis4. Table A shows that certain Vegetable protein concentrates produced according to the invention have better properties than those already mentioned have textured concentrate A.

Table A. Comparison of the properties of the soy protein concentrates concentrate

Embmerter taste

texture

Nitrogen Solubility Milex (NLI)

Textured concentrate A already mentioned

Concentrate produced according to the invention

Well

naturally less than roughly structured up to 15 percent by weight

Well

Naturally structured Emulsifying and Water-binding properties ground meat

Water absorption viscosity * I and retention

about 15 to 70 percent by weight and in the upper part of this range (e.g. about 40 to 70 percent by weight) if the Drying is controlled to em? avoid substantial denaturation not so good as according to the invention manufactured Concentrates

good, especially if the NU in the upper part of the Range from about i5 to 70 weight

percent (e.g.
about 40 to
70 percent by weight)

Well

• 1 test 4 Bm & et eme comminution of the concentrate before determining the viscosity.

generally a better hot and cold absorption

generally not as high as concentrates made according to the invention generally higher

Tests 1 through 4 below set out the general procedures used in the examples to determine the nitrogen solubility index (NLl), cold water absorption, hot water absorption and viscosity can be used.

Test 1
Nitrogen solubility index

IO

The nitrogen solubility index (NLI) was determined in the following way:

A 10 g sample to be examined is distilled into the beaker of a blender with 200 ml Add water and mix the slurry at high speed for 3 minutes.

The mixed sludge is quantitatively transferred to a 400 ml flask with - if necessary a little rinse takes place. The pH of the transferred sludge is, if necessary, adjusted to 6.7 to 6.9 with 1N NaOH or 1N HCl. The suspension is then stirred at low speed for 15 minutes, taking care that that a gyro-like effect or stirring in the air is avoided. The mud then becomes diluted to 500 ml with distilled water.

A 250 ml sample of this is used centrifuged in a 250 ml beaker at 2500 rpm (1600 g) for 10 minutes

A 50 ml sample of the clear or translucent supernatant fluid that was suspended from Is free of particles (if necessary, a filtration takes place), irt is transferred to a Kjeldahl flask and where the nitrogen content is determined according to K j e 1 d a h 1 (if the nitrogen content is unusually high, then a smaller sample can be used).

The percentage by weight of soluble nitrogen in the sample is calculated on the basis of ¹ 10 by weight of the material originally used according to the following equation:

NLI =

Soluble nitrogen

Total nitrogen

- ^, - 100%.

40

45

Test 2
Water absorption (4.44 C)

10 pieces Whatman no. 3 filter paper are cut so that they can be placed in a Petri dish with a Fit diameter of 9 cm. Seven such filter discs are placed in the bottom of the Petri dish.

4 g of the sample to be examined are placed in a 113.4 g stand glass, for this purpose 12 ml of water are added added, whereupon the stand glass closed and left to stand for 30 minutes at room temperature will.

The total content of the stand glass is evenly distributed over the 7 filter paper disks that are inside Arranged on the Petri dish, then spread out the Tcstiiehen 3 filter paper discs directly placed on the wet prehc. The cover slip will open the Petri dish is given and the dish is left to stand overnight at 4.44 ° C in a refrigerator, then the shell is removed

The excess moisture is absorbed by the filter paper.

The moist sample is transferred to a weighing pan and weighed. When the weight of the sample 8 g (double), then the water absorption should be 100 percent by weight.

Test 3
Hot water absorption (68.3 to 71.1 ° C)

10 Whatman No. 3 filter paper disks will be like this cut to fit in a petri dish with a diameter of 9 cm. In the bottom of the Petri dishes are given to seven of these disks.

4 g of the sample to be examined are placed in a glass dish with a diameter of 5 cm and a height of I ¹ ₂ cm (from the bottom to the glass cover). 12 ml of water are added to this. Once the water penetrates the sample, the glass cover is placed on the dish and the dish is placed in an air oven at 105 ° C for 35 minutes. The bowl is then removed. The temperature of the wet sample in the oven is 68.3 to 71.1 ° C.

The dish is left to stand at room temperature for 1 hour after removing it from the oven, after which the sample is evenly distributed over the 7 filter paper disks which are arranged inside the Petri dish. The remaining 3 disks of the filter paper are then gently pressed onto the surface of the wet sample, the cover plate is placed on the Petri dish, and the dish is stored ^{in a refrigerator at 4.44 ° C. overnight.} The bowl is then removed.

The excess moisture is absorbed by the filter paper.

The moist sample is transferred to a weighing pan and weighed. When the weight of the sample Is 8 g (double), then the water absorption is considered to be 100% by weight.

Test 4
viscosity

A prescribed percentage by weight of water is added to the sample of concentrate that is se has been ground that it passes through a sieve with a mesh size of 0.149 mm (the The previously mentioned non-textured concentrate B already had such a small particle size that it would require grinding was not necessary). The pH of the sludge obtained can be adjusted, ζ. Β to about 6.5 to 7.5, if it is desired to make a comparison with a difference sample so that such comparative tests were carried out with samples with essentially similar pH values the.

The viscosity of the wet concentrate becomes ii centipoise with a Brookfield Synchro-Lectric Viscometer model LVT, spindle # 2, determined.

The aforementioned textured concentrate A

A technical, essentially water-insoluble, "naturally structured protein-containing soybean Concentrate A, for example, gets hot like this put that 6.8 kg of coarse soy meal, a toasted] defatted soybean meal with a nitrogen! Solubility Index (NLI) less than about 15 Ge weight percent is suspended in 37.91 water. Z

0.034 kg of sodium bisulfite are added to the suspension, whereupon sufficient hydrochloric acid at 22 ° Be is added is used to lower the pH of the soy protein to around 4.2-4.5. The mud is about 30 minutes touched. The sludge is dewatered in a separator to remove the insoluble soy protein material separate from the liquid extract. The separated insoluble soy protein material is mixed with 26.5 liters of water diluted and the slurry stirred for about 30 minutes. The sludge is in a centrifuge given, and the separated, insoluble soy protein material is then with a 5 to 20 weight percent sodium hydroxide solution to a pH 6.0 to 6.7 neutralized. The neutralized soy protein concentrate is then dried in a horizontal fluid bed dryer, the air inlet

and air outlet temperatures of about 204 to 232 ° C and about 82.2 to 93.3 ° C, respectively.

The process conditions have been varied in some cases.

The obtained concentrate A becomes very effective on coarsely ground meat products such as meat pastes and meatloaf. It maintains its naturally structured coarse and texture and results Meat products with good texture and with good ones

ίο bite properties. However, it has a nitrogen solubility index (NLI) of, for example, less than about 15 weight percent. Furthermore, it has the superior properties that it is like water a sponge holds or binds without loosening it a highly viscous or rubbery form in the accepts coarsely ground meat products.

The aforementioned non-textured concentrate B

A soy protein concentrate B is produced industrially in accordance with the procedure of US Pat. No. 2,881,076 (although this is done in a continuous manner is produced, the amounts given herein relate to batch operation), for example adding 20.4 kg of defatted soybean meal, such as soybean meal, with a minimum protein content of 50% by weight and a minimum nitrogen solubility index (NLI) of 40% by weight in one Mixing tank with 64.41 of water and 0.102 kg of sodium bisulfite are suspended. Sufficient hydrochloric acid at 22 ° Be is introduced into the tank that the pH of the sludge is brought to about 4.2 to 4.5. The slurry is stirred for about 30 minutes.

The sludge is then passed through a rotary vacuum filter and washed with 20.81 of water, while the rotary vacuum drum is rotating. The partially washed soy protein material is diluted with about 56.8 to 75.7 liters of water and passed through a second rotary vacuum filter passed and washed with 28.41 of water while the rotatable drum rotates.

The recovered sludge has about 20 weight percent solids, at least about 70 weight percent protein on a dry basis, and a pH of 4.2 to 4.5.

The slurry is heated for about 30 minutes under stirring to 71.1 to 82 ⁰ ^ C. The heated sludge obtained is adjusted to a pH of 6.5 to 73 with a 5 to 50 weight percent sodium hydroxide solution neutralized.

The neutralized soy protein concentrate is used in

a spray drier with an air inlet and an air outlet of about 288-316 ° C and 82.2 to 93.3 ^C C dried

The dried, neutralized soy protein concentrate has a nitrogen solubility index (NLl) for example about 45 to 70 percent by weight or slightly lower and runs through a sieve a mesh size of 0.149 mm.

These process conditions have been varied in some cases.

This concentrate B is particularly suitable for use in meat emulsions, such as sausages or Frankfurter or breakfast meat, suitable.

Protein flour used in the examples

In the examples, a husked solvent extracted soybean meal became the following Composition used:

Weight percent

Humidity 7.0 Protein content based on the moist

Shot 50.7

Protein content based on the

dry meal 54.5

Nitrogen Solubility Index 70.8 example 1

An aqueous isoelectric soy protein slurry was prepared using the following materials manufactured:

The aforesaid soybean meal 4.54 kg

Water .., .- ,, =, 25.71

Sodium bisulfite, 0.02 kg Hydrochloric acid with 22 ° Be 0.258kg

The above slurry was stirred for 30 minutes. He had one. pH 4.15. The mud was in a basket centrifuge with a basket centrifuged to a diameter of 30.5 cm. Of the insoluble soy protein cake was reslurried with 17.81 of water, again in the basket centrifuge centrifuged and during centrifugation with

washed a further 7,951 water. The wet insoluble Washed soy protera concentrate contained 71.3 weight percent moisture and gave a yield on a dry basis of ο f, 4 Gewicmpffüzcm.

The wet soy protein concentrate was in one

vertical fluid bed dryer partially dried. The drying conditions in the first drying stage are summarized in Table IA below.

Table IA

Drying in the first stage with a vertical Fluid bed dryer

Operating line of the

Fluid bed

dry

Air inlet temperature

CC)

Air in
the less
chamber

(C)

Air outlet temperature

IC)

Temperature of the partially dried product

(C)

0 (attempt 105.6 94.4 98.3 - beginning) S minutes 110.6 45.0 40.0 - 10 mins 105.0 40.0 36.7 33.3 15 minutes 106.7 38.3 36.7 33.3 20 minutes 107.2 37.8 37.2 33.9 23 minutes - 29.4 (Air heater switched off) 25 minutes - - 26.7 26.7 (Collecting the Product be ends)

Operating time of the fluid bed dryer

Air intake
temperature

(C)

Air outlet temperature

(Q

Temperature of the dried product

CC) was 5 minutes in the vertical fluid bed dryer continued under the conditions given in Table IC.

5 Table IC Continuation of drying with the vertical Fluid bed dryer

The partially dried soy protein concentrate obtained, which had a weight of 1.86 kg and which had 35.8 percent by weight moisture, along with 6 percent by weight sodium bicarbonate, based on the solids, transferred to a ribbon mixer. The sodium bicarbonate mixed quickly with the concentrate without a viscous or gummy mass being formed. The neutralized soy protein concentrate had a pH value of 7.4.

The neutralized concentrate was in the vertical fluid bed dryer at the in Table IB specified conditions dried.

Table IB

Second stage drying with a vertical fluid bed dryer

0 (start of experiment) 124.4 115.0 -

2 minutes 126.7 96.7 54.4

3 minutes 125.0 93.3 54.4

4 minutes 125.0 90.6 54.4

5 minutes 125.0 92.2 57.2

6 minutes (air heater 76.7 74.4 68.9 switched off)

9 minutes - 52.8 36.7

The neutralized concentrate from the second 6s Drying stage was mixed. It was found to have a moisture content of 10.8% by weight. The further drying of the concentrate

Operating time of the flow bell Air- Air- tempera dryer inlet- outlet tur of the ge tem- tem- dried temperature peralur Product CC) CC) CC) 5 more minutes 48.9- 46.1— 38.9- 92.2 61.7 52.2

The moisture content was now 7.9 percent by weight. Part of it was so spoiled in a mill grind that it went through a sieve with a mesh size of 0.149 mm.

The analysis of the ground soy protein concentrate is summarized in Table ID.

Table ID

Weight percent

pH 7.7

Humidity 7.2

Protein content based on the dried, neutralized concentrate 64.3 Protein content based on 100% dried, neutralized concentrate 69.3

Nitrogen Solubility Index (NLl) ... 43.5

The completely dried, unground and the aforementioned textured concentrate A were in Ratio 1: 3 separately mixed with water and investigated for water absorption and water retention (not in accordance with the tests 2 and 3 above). The comparative values obtained in these experiments are given in Table 1E compiled.

Table IE Water absorption and retention

Textured concentrate of this example already mentioned Concentrate A

immediately after adding the water, the concentrate absorbed the water and swelled up

after 30 minutes Soak became that Water by hand expressed, where a considerable amount of water squeezed out became

after adding the water, the concentrate did not absorb the water immediately, but did so afterwards One minute the concentrate absorbed the water and swelled after soaking for 30 minutes the concentrate was squeezed out by hand with essentially no water was squeezed

509 547/176

The ready-dried, unground concentrate, the already genanrite textured concentrate and the soybean mehi used in the example were each according to tests 2 and 3 given above, separately with regard to kiss and cold absorption examined. The results are shown in Table IF.

Table IF
Water absorption

Kaitab hot absorption

Viscosity and pH

Visco pH

sity

in centi-

poise

Already mentioned non-text- 48 6.49

ried concentrate B

Concentrate of this example 232 6.48 *)

*) Decreased from 7.7 with I n-HCI.

Example Il

An aqueous, isoelectric soy protein sludge was prepared with the following materials:

The aforementioned soybeans *

flour 4.54 kg

Water 25.71

Sodium bisulfite 0.02 kg

Hydrochloric acid with 22 ⁰ Be 0.258kg

The above slurry was stirred for 30 minutes. It was found to have a pH of 4.15. The sludge was centrifuged in a basket centrifuge as in Example I. The insoluble soy protein cake was reslurried with 17.81 of water, centrifuged again in the centrifuge and during the Centrifuge washed with an additional 7.951 water.

The wet, insoluble, washed soy protein concentrate contained 67.6 weight percent moisture and resulted in a dry basis yield of 56.7 weight percent.

The wet soy protein concentrate was partially dried in a vertical fluid bed dryer. the Operating conditions in the first drying stage are summarized in Table IIA.

Table HA

Drying in the first stage with a vertical fluid bed dryer

Soy bean meal used in the example

Textured 144 233 concentrate A already mentioned

Concentrate of this example 225 242

20th

The completely dried, neutralized concentrate was ground in a mill so that it was through a Sieve with a mesh size of 0.149 mm and with water in the weight ratio mixed by about 1: 3. The same was done with the aforementioned non-textured concentrate B carried out. The latter concentrate B produced a dry, heavy paste. The concentrate of this example made a very heavy paste that did not appear to be as dry as the control concentrate.

The viscosity of these two concentrates was determined according to Test 4 above at a solids level determined by 10 percent by weight. The pH values were also determined and if necessary adjusted accordingly in order to achieve comparable values. The results are in Table IG compiled.

Table IG

Operating time of the Air- Air in Air- tempera FHeßbetl- inlet- the un outlet ture of dryer lem- teren tem- partially temperature chamber temperature dry neten Product

(egg

(Cl

CCl

f Ci

0 (start of experiment)

5 minutes
10 mins
18 minutes
(Air heater
switched off)

20 minutes
22 minutes
(Collecting the
Product ended)

108.3 99.4 103.9

107.8
111.1
108.3

44.4
40.6
41.1

56.7 -

43.3 -

38.9 35.0

42.8 35.0

40.0 36.7

40

45

55 The partially dried soy protein concentrate obtained weighed about 1.7 kg on a dry basis and had a moisture content of 23 weight percent. The moisture content of the concentrate was increased to 30 percent by weight. The concentrate obtained was based on in a ribbon blender along with 2.5 weight percent sodium carbonate the solids, brought. The sodium carbonate was rapidly mixed with the concentrate without separating formed a viscous or gummy mass. The neutralized soy protein concentrate had a pH of 6.8.

The neutralized concentrate was under the conditions shown in Table IIB in the vertical Dried fluid bed dryer.

Table IIB

Drying in the second stage with the vertical fluid bed dryer

Operating line of the fluidized bed Air- Air- temperature dryer inlet- outlet des getrock tem- tem- neten temperature temperature Product ro ( ⁰ C) CC)

60 0 (start of experiment) 110.0 104.4 maximum temperature

6 _S of 50 ⁰ C

5 minutes 106.7 72.2 -

10 minutes (air - -

heater switched off)

The concentrate from the second drying stage had 8.7 weight percent moisture. There were about 1.27 kg of the concentrate obtained. ;

Part of the concentrate obtained from the second drying stage was ground in a mill so that it passed through a sieve with a clear mesh size of 0.149 now passed. 0.91 kg of the ground concentrate was recovered.

Table IIC shows the analysis of the ground ready-dried Soy protein concentrate.

Table HC

Weight percent.

Humidity 7.0

Protein content, based on the dried, neutralized concentrate 66.3

Protein content based on 100% dried, neutralized concentrate 71.3

Nitrogen Solubility Index (NLI) ... 64.4

The unground part of the neutralized concentrate from the second drying stage of the already named Textured Concentrate A and the soybean meal used in the example were each examined separately with regard to cold and hot absorption according to tests 2 and 3. The results are compiled in Table HD.

Table IIE
viscosity

_I0

'S

20th

Table HD
Water absorption

Kahab hot absorption

Soy used in the example 120 224 bean flour Textured already mentioned 145 195 Concentrate A Concentrate this. Example 187 248

The completely dried concentrate, which had been ground in a mill so that it passed through a sieve with a mesh size of 0.149 mm passed through, and the aforementioned non-textured concentrate R were separately mixed with water in a weight ratio of about 1: 3, the latter Concentrate B formed a drier mass than the concentrate of this example. These two concentrates were each mixed with water to give 10 weight percent solids. Of the pH was adjusted to the neighborhood of about 7.0 if necessary.

The viscosity of these two concentrates was determined according to Test 4 at a solids content of 10 percent by weight determined. The results of these tests are shown in Table IIE.

viscosity in centipoise

Already mentioned non-textured 77

concentrate

Concentrate of this example 108

The fully dried milled concentrate was mixed with water to make 5 weight percent solids to be provided. The taste was considered good due to the removal of the beany taste is due.

Claims (2)

Patent claims: 1. A process for the preparation of an edible, uniform tasting vegetable protein concentrate suitable for use in food products which has the following properties: (a) Virtually free of undesirable flavoring materials which the vegetable protein material, aits characterize in which concentrate is produced; (b ^ e good protein solubility and minimal denaturation, which is shown by a nitrogen solubility index of at least 15 percent by weight, (c) good water absorption and retention properties, (d) good emulsifying properties and (e) at least a protein content of, based on Dry basis, 60 percent by weight, by extracting the protein of a defatted or de-oiled vegetable protein material in the vicinity of the isoelectric pH value and separating the wet protein, characterized in that for the extraction eth vegetable protein material, a substantial part of which is not carried out a sieve having a mesh aperture of 0.42 mm passes used with natural structure and texture and a nitrogen solubility above 15 percent by weight, the wet, insoluble protein material at a proper temperature which does not exceed in general 60.0 ⁰ C , from about 60 to 80 percent by weight of water to about 5 to 55 percent by weight Percent water dries without reducing the nitrogen solubility index to below 15 percent by weight, increasing the pH of the at least partially dried, insoluble protein material in the presence of water in the range from about 5.5 to 10.5 without that one causes a substantial destruction of the natural structure and textural properties of the protein material, and that one dries the protein material with the increased pH at somewhat higher than the previous temperature. 2. The method according to claim 1, characterized in that that as a vegetable protein miuciial that the Is subjected to extraction, one with a nitrogen solubility index greater than about 40 percent by weight is used. e determined. Dk given below refer to cold water and dl, hot water absorption. The test 4 hours working method to determine the