CN101808534A - Meat compositions comprising colored structured protein products - Google Patents

Abstract

The invention provides animal meat compositions and simulated animal meat compositions. In particular, the meat compositions comprise colored structured protein products along with other ingredients.

Description

The meat compositions that includes colored structured protein products

CROSS-REFERENCE TO RELATED PATENT

Present patent application requires the U.S. Provisional Application sequence number 60/910 of submission on April 5th, 2007, the U.S. Provisional Application sequence number 60/991 that on November 30th, 339 and 2007 submitted to, the non-provisional series of patents application number 12/062 of the U.S. that on April 3rd, 470 and 2008 submitted to, 366 priority, described document is incorporated into way of reference in full.

Invention field

The invention provides the meat compositions and the imitative meat compositions that include colored structured protein products, and can choose wantonly and comprise animal flesh.The present invention also is provided for preparing the method for colored structured protein products.

Background of invention

Food Science man has dropped into many times and has developed the method that can be used for being prepared by the multiple protein that derives from separate sources food product such as beef, pork, poultry, the flesh of fish and the shellfish analog of acceptable similar meat.The high protein mixture is extruded, be widely used in preparing meaty food.Though some high protein extrudate has the imitative meat characteristic higher than other high protein extrudates, many have be rendered as light brown or stramineous shortcoming.Meaty food often mixes with animal flesh, and described mixture can have and the color of final meat products color similarity.Yet final meat products be pickle or the application of smoked meat goods in, described meaty food generally has resistance to pigmentation.

Therefore, but making coloured meaty food simulated animal meat fiber structure and simulate full meat products color, is unsatisfied demand still.For example, wish coloured meaty food with similar cured meat goods color.

Summary of the invention

One aspect of the present invention provides the animal flesh that comprises animal flesh and colored structured protein products composition, and described colored structured protein products has the azelon of alignment substantially.By containing protein material and at least a colouring agent is extruded by the die head sub-assembly, make described coloured extrudate have the azelon of alignment substantially, thereby make colored structured protein products.

Another aspect of the present invention provides the imitative animal flesh composition that includes colored structured protein products.By containing protein material and at least a colouring agent is extruded by the die head sub-assembly, make described coloured extrudate have the azelon of alignment substantially, thereby make colored structured protein products.

Other aspects and features of the present invention are described below in more detail.

The reference of cromogram

Present patent application comprises at least one Zhang Caise photo.Copy with this public announcement of a patent application of colored photo should be asked and can be provided by government bodies when paying necessary expenses.

Legend

Fig. 1 is the image of micrograph, and described image shows structured protein products of the present invention, and described product has the azelon of alignment substantially.

Fig. 2 is the image of micrograph, and described image shows the non-protein product that is made by method of the present invention.As described herein, the azelon that constitutes this protein product interweaves in length and breadth.

Fig. 3 is the perspective view of an embodiment of circumference coventry type die head coventry sub-assembly, and described circumference coventry type die head coventry sub-assembly can be used for containing in the extrusion method of protein material.

Fig. 4 is the exploded view of described circumference coventry type die head coventry sub-assembly, and described exploded view shows die head insert, die head die head sleeve pipe and die cone.

The profile of Fig. 5 for taking, described profile has illustrated the flow channel that is defined between die head sleeve pipe, die head insert and the die cone device.

Fig. 5 profile of Fig. 5 A for amplifying, described profile have illustrated the interface between flow channel and the outlet of die head sleeve pipe.

Fig. 6 is the circumference coventry type die head coventry sub-assembly embodiment profile of no die cone.

Fig. 7 is the perspective view of die head insert.

Fig. 8 is the top view of die head insert.

Fig. 9 is for pickling the photographs of turkey leg goods section among the embodiment 8, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, do not exist and protect the look auxiliary agent.

Figure 10 is for pickling the photographs of turkey leg goods section among the embodiment 9, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, exist maltodextrin as protecting the look auxiliary agent.

Figure 11 is for pickling the photographs of turkey leg goods section among the embodiment 10, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, exist calcium alginate as protecting the look auxiliary agent.

Detailed Description Of The Invention

The invention provides the animal flesh composition that includes colored structured protein products, described colored structured protein products has the azelon of alignment substantially.By containing protein material and at least a colouring agent is extruded by the die head sub-assembly, make described coloured extrudate have the azelon of alignment substantially, thereby make colored structured protein products.Described colored structured protein products can have multiple color.For example, described colored structured protein products can present blush, and imitation is pickled or the color of smoked meat goods.Alternatively, described colored structured protein products can present white, and imitation derives from the white cold cuts color of poultry or plain boiled pork fish.Composition of the present invention comprises the animal flesh composition that comprises animal flesh and colored structured protein products, and the imitative animal flesh composition that includes colored structured protein products.

(I) animal flesh composition and imitative animal flesh composition

One aspect of the present invention provides the animal flesh that includes colored structured protein products and animal flesh composition.Another aspect of the present invention provides the imitative animal flesh composition that includes colored structured protein products.The composition of colored structured protein products and characteristic are specified in hereinafter among part (I) A.Because colored structured protein products has the azelon that aligns substantially in the mode that is similar to animal flesh, therefore meat compositions of the present invention generally has the quality and the edible quality characteristic of the composition that is made of a hundred per cent animal flesh.

Animal flesh composition of the present invention and imitative animal flesh composition can comprise the conventional composition that generates, and perhaps described meat compositions can comprise organogenic composition.In addition, described animal flesh composition can comprise the composition of Jew-Islamic Islamic authentication.In addition, described imitative animal flesh composition can comprise the composition that comes from plant fully, therefore is strict plain.Therefore perhaps described imitative animal flesh composition can comprise the composition that comes from plant, dairy products and/or egg, is that milk is plain, egg is plain or milk egg element.

A. colored structured protein products

Described colored structured protein products has the azelon of alignment substantially, and is as mentioned below.By will contain protein material and at least a colouring agent is extruded by the die head sub-assembly under the high temperature and high pressure condition, make coloured extrudate have the azelon of alignment substantially, thereby make colored structured protein products.Can use and as described below multiplely contain protein material and multiple colouring agent prepares colored structured protein products.The described protein material that contains can come from plant or animal sources.In addition, the form that protein material combination can make up of containing from various sources is used to prepare and has the structured protein products of the azelon of alignment substantially.

(a) contain protein material

As mentioned above, contain protein material and can come from multiple source, be further used for then in the thermoplasticity extrusion, to make the structured protein products that is applicable in meat and the class meat compositions (imitative meat compositions).Regardless of its source or compositional classification, the composition that is utilized in the extrusion can form usually has the structured protein products of the azelon of alignment substantially.Details are as follows more fully for the suitable example of specific examples of such components.

Protein content in the described composition can and will be different along with purposes.For example, being present in the amount of the protein in the composition that utilizes can be by weight about 40% to about 100% scope.In another embodiment, being present in the amount of the protein in the composition that utilizes can be by weight about 50% to about 100% scope.In another embodiment, being present in the amount of the protein in the composition that utilizes can be by weight about 60% to about 100% scope.In another embodiment, being present in the amount of the protein in the composition that utilizes can be by weight about 70% to about 100% scope.In another embodiment, being present in the amount of the protein in the composition that utilizes can be by weight about 80% to about 100% scope.In another embodiment, being present in the amount of the protein in the composition that utilizes can be by weight about 90% to about 100% scope.

The multiple protein component that contains can be used for being applicable to the structuring protein product of imitating in the meat mincing composition with production in the thermoplasticity extrusion method.Although usually utilize the composition that comprises the protein that comes from plant, also can envision to utilize and come from other and originate and do not depart from the scope of the present invention as the protein of animal origin.For example, can utilize the milk protein that is selected from casein, caseinate, lactalbumin and their mixture.In an exemplary, milk protein is a lactalbumin.As another example, can use egg protein, described egg protein is selected from ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovum siderophillin, livetin, vitellin, albumin, globulin, lecithin and their combination.In addition, can comprise meat protein or the protein component formed by collagen, blood, internal organ, machinery separation meat, partially skimmed tissue and blood serum albumen and their combination, as one or more structuring protein product compositions.

It is envisaged that other component types that can utilize except protein.The limiting examples of specific examples of such components comprises sugar, starch, compound sugar, fibre and soya, other dietary fibers and their combination.

Although glutelin can be used as protein in some embodiments, also be contemplated to and contain protein raw material and can not contain glutelin.In addition, containing protein raw material can envision and not contain wheat.Form because glutelin is used for long filament usually in extrusion,, then can utilize edible crosslinking agent to form to help long filament if therefore utilize the raw material that does not contain glutelin.The limiting examples of suitable crosslinking agent comprises konjak glucomannan (KGM) powder, 1,3-beta glucan, the hot curdlan that derives from Kirin Food-Tech (Japan), TGase, calcium salt, magnesium salts and their combination.Those skilled in the art can be easy to be determined at the amount (if any) of cross-linked material required in the embodiment that does not contain glutelin.

Regardless of its source or compositional classification, the composition that is utilized in the extrusion can form usually has the extrudate of the azelon of alignment substantially.Details are as follows more fully for the suitable example of specific examples of such components.

(i) contain vegetable protein materials

In an exemplary, will use at least a one-tenth that comes from plant to assign to form structured protein products.In general, described composition will comprise protein.The protein material that contains that comes from plant can be plant extracts, plant meal, the powder that comes from plant, plant separation protein, plant concentration protein, or their combination.

The composition that is utilized in extruding can come from multiple suitable plant.Described plant can conventional or organic cultivation.As limiting examples, suitable plant comprises Amaranthus, arrowroot, barley, buckwheat, cassava, canola, chicken beans (chick-pea), corn, Egyptian wheat, Lens culinaris, lupin, maize, oat, pea, peanut, potato, goosefoot, rice, naked barley, Chinese sorghum, sunflower, cassava, triticale, wheat, or their mixture.Exemplary plant comprises soybean, wheat, canola, corn, lupin, oat, pea, potato and rice.

In one embodiment, described composition can be isolated from wheat and soybean.In another exemplary, described composition can be isolated from soybean.In another embodiment, described composition can be isolated from wheat.The suitable protein component that contains that comes from wheat comprises wheat gluten flour, wheat flour and their mixture.The example that can be used for the wheat gluten flour of the commercially available acquisition among the present invention comprises Manildra Gem of the West Vital Wheat Gluten and Manildra Gem of the West Organic Vital Wheat Gluten, and each in them all derives from Manildra Milling.The suitable protein component (" soybean protein material ") that contains that comes from soybean comprises soybean protein isolate, FSPC, soy meal and their mixture, and each all describes in detail hereinafter.

In an exemplary, as above described in detail, can in extrusion method, utilize soybean protein isolate, FSPC, soy meal and their mixture.Soybean protein material can come from full soybean according to the common known method in this area.Full soybean can be standard soybean (that is non-transgenic soybean), organic soy, commercialization soybean, genetically engineered soybean and their combination.

In one embodiment, described soybean protein material can be soybean protein isolate (ISP).In general, soybean protein isolate has by the protein content of moisture-free basis at least about 90% soybean protein.In general, when using soybean protein isolate, preferred selection is not the separator of the soybean protein isolate of height hydrolysis.Yet, in certain embodiments, the height hydrolysis soybean protein isolate can unite use with other soybean protein isolates, precondition be the combination soybean protein isolate in the height hydrolysis soybean protein isolate content be generally less than by weight combination soybean protein isolate about 40%.In addition, the preferred soybean protein isolate that utilizes has is enough to make that the protein in the separator forms the emulsion strength and the gel strength of aligned fibers substantially when extruding.The example that is used for the present invention's soybean protein isolate can be from for example Solae, LLC (St.Louis, Mo.) commercially available, and comprise

500E,

EX 33,

620,

EX45,

595 and their combination.In an exemplary, 620 forms such as embodiment 3 detailed description be used.

Alternatively, FSPC can replace the part soybean protein isolate with the source as soybean protein material with soybean separation protein commixed.Usually, if FSPC replaces the part soybean protein isolate, then FSPC replaces by weight about 55% soybean protein isolate at most.FSPC can replace by weight about 50% soybean protein isolate at most.Also may replace soybean protein isolate in one embodiment with 40% FSPC by weight.In another embodiment, FSPC replaces by weight about 30% soybean protein isolate at most.The example that can be used for the suitable FSPC among the present invention comprises ALPHA ^TMDSP-C, PROCON ^TM2000, ALPHA ^TM12, ALPHA ^TM5800 and their combination, they can be from Solae, and LLC (St.Louis, Mo.) commercially available.

If soy meal replaces the part soybean protein isolate, then soy meal replaces by weight about 35% soybean protein isolate at most.Soy meal should be the soy meal of high protein dispersion index (PDI).When using soy meal, raw material is preferably defatted soy flour or soybean sheet.Full-fat bean comprises about by weight 40% protein and about by weight 20% oil.When defatted soy flour or soybean sheet formation initiation protein material, all these full-fat beans can be via the conventional method degreasing.For example, Kidney bean can be cleaned, shelling, broken, by a series of preforming rollers, use hexane or other suitable solvent to make it stand solvent extraction then, to extract oil and to make " defatted flakes ".Described defatted flakes can be milled to make soy meal.Though described method also is not used in whole soya-bean powder at present, it is believed that whole soya-bean powder also can be used as protein source.Yet, when handling whole soya-bean powder, need to adopt separating step probably, centrifugal such as three grades to remove oil.In another embodiment, described soybean protein material can be a soy meal, and it has the protein content by moisture-free basis about 49% to about 65%.Alternatively, soy meal can with soybean protein isolate or FSPC blend.

Any fiber as known in the art can be used as the fiber source in this patent application.Cotyledon fiber can randomly be used as fiber source.Usually, suitable cotyledon fiber generally will combine water effectively when soybean protein is extruded with the mixture of cotyledon fiber.In context, " effectively in conjunction with water " is meant that generally cotyledon fiber has the moisture holding capacity of every gram cotyledon fiber at least 5.0 to about 8.0 gram water, and preferably cotyledon fiber has every gram cotyledon fiber at least about 6.0 moisture holding capacities to about 8.0 gram water.In the time of in being present in soybean protein material, cotyledon fiber generally can be by moisture-free basis weight about 1% to about 20%, and preferred about 1.5% to about 20%, and most preferably from about 2% amount to about 5% scope is present in the soybean protein material.The commercially available acquisition of suitable cotyledon fiber.For example, 1260 with

2000 is can be from Solae, LLC (St.Louis, Mo.) commercially available cotyledon fiber material.

(ii) contain the animal protein material

There is multiple animal flesh to be suitable for and makes protein source.Provide the animal of meat can be by conventional or organic raising.As an example, meat that clearly defines in the various structured plant protein patents and meat composition comprise beef complete or that rub, pork, mutton, meat of a sheep, horseflesh, chevon, (poultry is such as chicken for poultry, duck, goose or turkey) meat, fat and skin, and more particularly be the meat tissue of any poultry (any birds), come from the flesh of fish of fresh-water fishes and salt solution fish, shellfish and shell-fish source animal flesh, the animal meat mincing that obtain of processing and animal tissue are such as via the cutting frozen fish, chicken, ox, pig etc. and the freezing residue that obtains, cock skin, pigskin, fish-skin, tallow is such as tallow, lard, suet, chicken fat, turkey fat, tallow after tempering such as lard and butter, the tallow that local flavor strengthens, fractionation or the tallow tissue of further processing, the beef of quality exquisiteness, the pork of quality exquisiteness, the mutton of quality exquisiteness, the chicken of quality exquisiteness, the pork that beef that the animal tissue that low temperature is tempered such as low temperature is tempered and low temperature are tempered, the beef that the meat (MDM) that meat that machinery separates or machinery are boned (removing the meat of bone by multiple mechanical device) separates such as machinery, the pork that machinery separates, the flesh of fish that machinery separates (comprising flesh of fish sauce), the chicken that machinery separates, the turkey meat that machinery separates, any animal flesh of boiling, come from the internal organ of any animal species, and their combination.Meat should extend to the muscle protein cut that comprises the salt fractionation that comes from animal tissue, the isoelectric point that comes from animal muscle or meat and hot kindred is separated and the protein component of precipitation and collagen tissue, gelatin, biltong custard and their combination of preparation mechanical.In addition, the meat of hunting animal such as wild ox, deer, elk, elk, reinder, caribou, antelope, rabbit, bear, squirrel, castor, muskrat, didelphid, racoon, tatou and porcupine and reptile such as snake, green turtle, lizard, fat, connective tissue and internal organ and their combination should be thought meat.

In another embodiment, described animal flesh can be from fish or marine product.The limiting examples of suitable fish comprises perch, carp, catfish, cobio, cod, grouper, flatfish, haddock, good lucky fish, perch, pollack, chum salmon, jenoar, sole, salmon, tuna, whitefish, whiting, Tilapia mossambica and their combination.The limiting examples of marine product comprises scallop, shrimp, lobster, clam, crab, mussel, oyster and their combination.

Also can envision, have multiple meat to can be used among the present invention.Meat can comprise musculature, organ-tissue, connective tissue, skin and their combination.Described meat can be to be suitable for human edible any meat.Described meat can be do not temper, not drying raw meat, raw meat product, raw meat byproduct and their mixture.For example, can use the full meat muscle of rubbing or bulk or steak form.In another embodiment, the high-pressure machinery of bone is isolated in use from animal tissue, with bone crushing and adhere to animal tissue, force animal tissue rather than bone by at first then, meat machinery can be boned or separate raw meat by screen cloth or similar screening plant.Described method makes the destructuring pasty state animal soft tissue blend with batter shape denseness, and is commonly called mechanical boneless meat or MDM.Alternatively, described meat can be meat byproduct.In the context of the present invention, term " meat byproduct " is intended to relate to meat and meat products that those of slaughtering animal carcass are not tempered part and further processing, describedly slaughters animal and includes but not limited to mammal, poultry etc.The example of meat byproduct is organ and tissue, such as low temperature adipose tissue, the stomach of lung, spleen, kidney, brain, liver, blood, bone, partially skimmed, the intestines that do not have its content, dried collagen, gelatin, biltong custard or the like.

Protein source can also be the protein that comes from animal except that the animal flesh tissue.For example, contain protein material and can come from dairy products.Suitable newborn producing protein matter product comprises alipoidic milk power, separates lactoprotein, concentrated milk protein, separation casein, concentrated casein, caseinate, whey isolate protein, WPC and their combination.The milk protein material can come from ox, goat, sheep, donkey, camel, alpaca, yak or buffalo.In an exemplary, milk protein is a lactalbumin.

As another example, contain protein material and can also derive from egg products.Suitable egg protein product comprises powdered egg, yolk powder, ovalbumin powder, egg white liquid eggs white matter, egg white protein powder, separates ovalbumin and their combination.The example of suitable separation egg protein comprises ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovum siderophillin, livetin, vitellin, albumin, globulin, lecithin and their combination.The egg protein product can come from the egg of chicken, duck, goose, quail or other birds.

(iii) contain the combination of protein material

The isolated non-limiting combination that contains protein material is specified in the Table A from multiple source.In one embodiment, the described protein material that contains comes from soybean.In a preferred embodiment, the described protein material that contains comprises the mixture that comes from soybean and wheat.In another preferred embodiment, the described protein material that contains comprises the material blends that comes from soybean and canola.In another preferred embodiment, the described protein material that contains comprises the material blends that comes from soybean, wheat and dairy products, and wherein said lactoprotein is a whey.

Table A. contain the combination of protein material.

First protein component	Second protein component
		Soybean	Wheat
Soybean	Canola
		Soybean	Corn
Soybean	Lupin
		Soybean	Oat
Soybean	Pea
		Soybean	Rice
Soybean	Chinese sorghum
		Soybean	Amaranthus
Soybean	Arrowroot

First protein component	Second protein component
		Soybean	Barley
Soybean	Buckwheat
		Soybean	Cassava
Soybean	Chicken beans (chick-pea)
		Soybean	Maize
Soybean	Peanut
		Soybean	Potato
Soybean	Naked barley
		Soybean	Sunflower
Soybean	Cassava
		Soybean	Triticale
Soybean	Dairy products
		Soybean	Whey
Soybean	Egg
		Soybean	Wheat and canola
Soybean	Wheat and corn
		Soybean	Wheat and lupin
Soybean	Wheat and oat
		Soybean	Wheat and pea
Soybean	Wheat and rice
		Soybean	Wheat and Chinese sorghum
Soybean	Wheat and Amaranthus

First protein component	Second protein component
		Soybean	Wheat and arrowroot
Soybean	Wheat and barley
		Soybean	Wheat and buckwheat
Soybean	Wheat and cassava
		Soybean	Wheat and chicken beans (chick-pea)
Soybean	Wheat and millet
		Soybean	Wheat and peanut
Soybean	Wheat and naked barley
		Soybean	Wheat and potato
Soybean	Wheat and sunflower
		Soybean	Wheat and cassava
Soybean	Wheat and triticale
		Soybean	Wheat and dairy products
Soybean	Wheat and whey
		Soybean	Wheat and egg
Soybean	Canola and corn
		Soybean	Canola and lupin
Soybean	Canola and oat
		Soybean	Canola and pea
Soybean	Canola and rice
		Soybean	Canola and Chinese sorghum
Soybean	Canola and Amaranthus

First protein component	Second protein component
		Soybean	Canola and arrowroot
Soybean	Canola and barley
		Soybean	Canola and buckwheat
Soybean	Canola and cassava
		Soybean	Canola and chicken beans (chick-pea)
Soybean	Canola and maize
		Soybean	Canola and peanut
Soybean	Canola and naked barley
		Soybean	Canola and potato
Soybean	Canola and sunflower
		Soybean	Canola and cassava
Soybean	Canola and triticale
		Soybean	Canola and dairy products
Soybean	Canola and whey
		Soybean	Canola and egg
Soybean	Corn and lupin
		Soybean	Corn and oat
Soybean	Corn and pea
		Soybean	Corn and rice
Soybean	Corn and Chinese sorghum
		Soybean	Corn and Amaranthus
Soybean	Corn and arrowroot

First protein component	Second protein component
		Soybean	Corn and barley
Soybean	Corn and buckwheat
		Soybean	Corn and cassava
Soybean	Corn and chicken beans (chick-pea)
		Soybean	Corn and millet
Soybean	Corn and peanut
		Soybean	Corn and naked barley
Soybean	Corn and potato
		Soybean	Corn and sunflower
Soybean	Corn and cassava
		Soybean	Corn and triticale
Soybean	Corn and dairy products
		Soybean	Corn and whey
Soybean	Corn and egg

(b) colouring agent

Described colored structured protein products also comprises at least a colouring agent.As more complete description in the part (I) A (d) hereinafter, described colouring agent can be in joining extruder before with contain protein material and other compositions mix.Alternatively, described colouring agent can be in joining extruder after with contain the combination of protein material and other compositions.Exist during the extrusion execute heat or execute heat and the situation of exerting pressure under, colouring agent and some combination that contains protein material can produce unexpected color.For example, when making famille rose (soluble dye or color lake) and contain protein material and contact during extrusion, color fades to pansy/aubergine from redness.The result that this pH that might be generation is decided by composition when all the components mixes changes.

Described colouring agent can be combination, artificial colorants, the combination of artificial colorants or the combination of natural colorant and artificial colorants of natural colorant, natural colorant.The suitable example that allows to be used for the natural colorant of food comprises annatto (reddish orange), anthocyanidin (red to blue, as to depend on pH), beet juice, beta carotene (orange), β-APO 8 carrot aldehyde (orange), black currant, caramel; Canthaxanthin (pink), caramel, famille rose/carminic acid (shiny red), cochineal extract (redness), curcumin (yellowish orange); Lac (scarlet), lutein (salmon pink); Lycopene (orange red), mixing carotenoid (orange), monascus (aubergine derives from the fermentation red rice), lac pigment, paprike, red cabbage juice, riboflavin (yellow), safflower, titanium dioxide (white), turmeric (yellowish orange) and their combination.The suitable example that the U.S. allows to be used for the artificial colorants of food comprises FD﹠amp; C red No. 3 (edible bright cherry-red), FD﹠amp; C red No. 40 (luring red), FD﹠amp; C yellow No. 5 (tartrazines), FD﹠amp; C yellow No. 6 (sunset yellow FCF), FD﹠amp; C blue No. 1 (light blue), FD﹠amp; C blue No. 2 (indigo) and their combinations.The artificial colorants that can be used for other countries comprises CI Food Red 3 (acid red), CI Food Red 7 (carmine 4R), CI Food Red 9 (amaranth), CI food Huang 13 (quinoline yellow), CI food indigo plant 5 (patent blue V) and their combination.Food color can be a dyestuff, and it can be water-soluble powder, particle or liquid.Alternatively, natural and artificial edible colouring agent can be a mordant pigment, and it is the combination of dyestuff and insoluble substance.Mordant pigment is not oil-soluble, but oily dispersibility; Pass through dispersion staining.

Suitable colouring agent can be in a variety of forms with contain protein material and mix.Limiting examples comprises solid, semisolid, powder, liquid, gel and their combination.The type of used colouring agent and concentration can contain protein material and the required color of colored structured protein products and different with used.Usually, the concentration of colouring agent is by weight about 0.001% to about 5.0% scope.In one embodiment, the concentration of colouring agent is by weight about 0.01% to about 4.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.05% to about 3.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.1% to about 3.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.5% to about 2.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.75% to about 1.0% scope.

The described protein material that contains also comprises the pH conditioning agent, pH is remained in the scope best with regard to used colouring agent.Described pH conditioning agent can be an acidulant.The example that can join the acidulant in the food comprises citric acid, acetate (vinegar), tartaric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, sorbic acid, benzoic acid and their combination.The concentration of used pH conditioning agent can be with the used protein material that contains with colouring agent and different.Usually, the concentration of acid regulator is by weight about 0.001% to about 5.0% scope.In one embodiment, the concentration of pH conditioning agent is by weight about 0.01% to about 4.0% scope.In another embodiment, the concentration of pH conditioning agent is by weight about 0.05% to about 3.0% scope.In another embodiment, the concentration of pH conditioning agent is by weight about 0.1% to about 3.0% scope.In another embodiment, the concentration of pH conditioning agent is by weight about 0.5% to about 2.0% scope.In another embodiment, the concentration of pH conditioning agent is by weight about 0.75% to about 1.0% scope.In an alternative embodiment, the pH conditioning agent can be the pH improving agent, such as, but not limited to disodium diphosphate.

(c) supplementary element

(i) carbohydrate

Except protein, also anticipation has other component additive agents to can be used in the structured protein products.The limiting examples of specific examples of such components comprises sugar, starch, compound sugar and dietary fiber.For example, starch can come from wheat, corn, cassava, potato, rice etc.Suitable fibre source can be a cotyledon fiber.Usually, when with the mixture coextrusion of soybean protein and cotyledon fiber, suitable cotyledon fiber generally will combine with water effectively.In context, " effectively in conjunction with water " is meant that generally cotyledon fiber has the moisture holding capacity of every gram cotyledon fiber at least 5.0 to about 8.0 gram water, and preferred cotyledon fiber has every gram cotyledon fiber at least about 6.0 moisture holding capacities to about 8.0 gram water.Cotyledon fiber generally can be by moisture-free basis weight about 1% to about 20%, and preferred about 1.5% to about 20%, and most preferably from about 2% amount to about 5% scope is present in and comprises in the soy proteinaceous material.The commercially available acquisition of suitable cotyledon fiber.For example, can be from Solae, LLC (St.Louis, Mo.) commercially available cotyledon fiber material 1260 with

2000.

In each embodiment shown in the Table A, the combination that contains protein material can be selected from starch, flour, glutelin, dietary fiber and the combination of their the ingredients of a mixture with one or more.In one embodiment, contain protein material and comprise protein, starch, glutelin and fiber.In an exemplary, contain protein material and comprise: based on the soybean protein of dry matter about 45% to about 65%; Wheat gluten flour based on dry matter about 20% to about 30%; Wheaten starch based on dry matter about 10% to about 15%; With fiber based on dry matter about 1% to about 5%.In each above-mentioned embodiment, contain the combination that protein material can comprise Dicalcium Phosphate, L-cysteine and Dicalcium Phosphate and L-cysteine.

(ii) pH conditioning agent

In some embodiments, the expectation pH that will contain protein material is reduced to acid pH (promptly being lower than about 7.0).Therefore, containing protein material can contact with the pH depressant, according to the method that hereinafter describes in detail mixture is extruded then.In one embodiment, the pH that contains protein material to be extruded can be about 6.0 to about 7.0 scopes.In another embodiment, described pH can be about 5.0 to about 6.0 scopes.In an alternative embodiment, described pH can be about 4.0 to about 5.0 scopes.In another embodiment, the pH of described material can be less than about 4.0.

There are some pH depressants to be applicable to the present invention.Described pH depressant can be organic.Alternatively, described pH depressant can be inorganic.In exemplary, described pH depressant is the food-grade edible acid.Be applicable to that non-limiting acid of the present invention comprises acetate, lactic acid, hydrochloric acid, phosphoric acid, citric acid, tartaric acid, malic acid, glucono-, gluconic acid and their combination.In an exemplary, described pH depressant is a lactic acid.

Will appreciate that as the technical staff, with the amount of the pH depressant that contains protein material contact can and will be according to several parameters and different, described parameter comprises selected reagent and required pH.In one embodiment, the amount of pH depressant can based on dry matter about 0.1% to about 15% scope.In another embodiment, the amount of pH depressant can based on dry matter about 0.5% to about 10% scope.In an alternative embodiment, the amount of pH depressant can based on dry matter about 1% to about 5% scope.In another embodiment, the amount of pH depressant can based on dry matter about 2% to about 3% scope.

In some embodiments, expectation raises and contains the pH of protein material.Therefore, containing protein material can contact with the pH improving agent, according to the method that hereinafter describes in detail mixture is extruded then.

(iii) antioxidant

Without departing from the present invention, one or more antioxidants can be joined any containing in the protein material combination mentioned above.Can comprise antioxidant,, perhaps aspect nutrition, strengthen described structured protein products to improve storage life.The limiting examples of suitable antioxidant comprises BHA, BHT, TBHQ, vitamin A, C and E and derivative and various plant extracts are such as the combination of those and they that comprise carotenoid, tocopherol or flavonoids with antioxidant properties.The combined content that described antioxidant can have counts about 0.01% to about 10% by waiting to extrude the weight that contains protein material, and preferred about 0.05% to about 5%, and more preferably from about 0.1% to about 2%.

(iv) mineral matter and the acid of oxygen base

The described protein material that contains also can randomly comprise supplementation material.Suitable mineral matter can comprise one or more mineral matters or mineral matter source.The limiting examples of mineral matter includes but not limited to, chloride, sodium, calcium, iron, chromium, copper, iodine, zinc, magnesium, manganese, molybdenum, phosphorus, potassium, selenium and their combination.The suitable form of any above-mentioned substance comprises mineral matter, mineral matter complex compound, nonactive mineral matter such as carbonate mine material, reproducibility mineral matter and their combination of soluble mineral matter salt, microsolubility mineral salt, insoluble mineral salt, chelating.

Free amino acid also can be contained in and contain in the protein material.Suitable amino acid comprises essential amino acid, i.e. arginine, cysteine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine, valine and their combination.Amino acid whose suitable form comprises salt and chelate.

(v) protect the look auxiliary agent

Color in the colored structured protein products by roll and blend prepare described material required the duration be tending towards the migration.In order to control the migration of color, use guarantor look auxiliary agent suppresses or controls color transfer and leave the colored structured plant protein sheet.Used guarantor's look auxiliary agent be selected from maltodextrin with when with the hydration alginates of bivalent cation (most preferably calcium ion) gel when contacting.

Described guarantor's look auxiliary agent can be in joining extruder before with colouring agent, contain protein material and other compositions mix.Alternatively, described guarantor's look auxiliary agent can be in joining extruder after with colouring agent, contain protein material and other compositions mix.

Protect the look auxiliary agent and be generally about 0.025% to about 40.0% by weight in the described concentration that contains in the protein material.Protect the look auxiliary agent and be preferably about 0.035% to about 35.0% by weight in the described concentration that contains in the protein material.Protect the look auxiliary agent described contain in the protein material concentration by weight most preferably about 0.04% to about 33.0% scope.

Maltodextrin is classified as more sweetless polysaccharide.Though only comprise the small amounts of sugars amount, maltodextrin is considered to comprise than sugar calorie still less.Maltodextrin is made by rice, corn or farina usually, makes maltodextrin by the described starch of infusion.During being commonly called amylolytic infusion process, native enzyme and acid help further to destroy starch.Final result is common white powder, and described powder contains about four calories/g, and the fiber of minute quantity, fat, carbohydrate and protein.When using maltodextrin, make 50% maltodextrin aqueous solution, and pH is transferred between about 4 to about 6.5 with aforesaid appropriate pH depressant as guarantor's look auxiliary agent.Maltodextrin is used for increasing the percentage of hydration material solid; Its effect and pH are irrelevant.Maltodextrin works in neutral and alkaline environment in the function aspect the delay dye migration ability.Then before or after extruding, the maltodextrin solution that makes and colouring agent joined contain in the protein material.Can before or after adding maltodextrin guarantor look auxiliary agent, add colouring agent.Dyeing/colored structured plant protein composition is generally about 1 to 1 with the weight rate of maltodextrin.

Known to as this area, and as used herein, alginates compound herein is a polysaccharide, and it is by β-1, and 4-D-mannuronic acid and α-1, and 4-L-guluronic acid unit constitutes.Such unit has following array structure:

β-1,4-D-mannuronic acid ester (mannuronic acid ester) α-1,4-D-mannuronic acid ester

(mannuronic acid ester)

Unit in the alginates compound can be arranged in any form, promptly random or block arrangement.

Alginates are natural mannuronic acid of deriving and guluronic acid copolymer, and are the hydrocolloids that extracts from marine alga.Alginates can partly be neutralized into sodium salt, sylvite, calcium salt.Any metal alginates compound can be used in the composition of the present invention.For example, the alginates compound can be naturally occurring alginates compound (naturally occurring alginates can for example come from marine alga).As used herein, the term " naturally occurring " that relates to the alginates compound is meant that used alginates compound is present in the nature, perhaps can synthesize to make, but chemically be equal to naturally occurring alginates compound.Alginates compound used herein is preferably naturally occurring alginates.Mosanom can be commercially available from a plurality of sources, for example comprise with trade name SALTIALGINE GS 300 derive from SKW Bio-Systems (Boulogne, France).By making hydration mosanom and bivalent cation crosslinked, form preferred metal alginates such as calcium ion.By with colorant combination before make calcium chloride or calcium lactate and alginic acid reaction, newly make calcium alginate, perhaps by forming the solution of colouring agent and alginates, and in the presence of colouring agent, slowly add calcium chloride or calcium lactate to form calcium alginate, in the presence of colouring agent, make calcium alginate on the spot.Usually, alginic acid is about 1 to 1 to 3 to 1 with the equivalent weight ratio of the calcium ion source that derives from calcium chloride or calcium lactate.The metal alginates are generally about 0.005 to 1 to 0.042 to 1 with the weight rate of dried phytoprotein composition.In the presence of maltodextrin guarantor look auxiliary agent, then metal alginate soln that will make and colouring agent joined before or after extruding and contain in the protein material.

The contained mannuronic acid unit of alginates compound preferably is less than the guluronic acid unit.Specifically, the ratio of mannuronic acid unit and guluronic acid unit (by unit number rather than by unit weight) is preferably less than about 1, and more preferably from about 0.1 to about 0.9, and most preferably from about 0.1 to about 0.5.

(d) preparation of colored structured protein products

Be pressed through the die head sub-assembly by under the high temperature and high pressure condition, containing protein material, make colored structured protein products of the present invention.Usually, will contain before protein material puts in the extruder, itself and at least a colorant combination.Choose wantonly after leaving extruder, will contain protein material and at least a colorant combination.After extruding, the colored structured protein products of gained comprises the azelon of alignment substantially.

(i) water content

Will appreciate that as the technical staff water content that contains protein material can and will be according to extrusion method and difference.In general, water content is by weight about 1% to about 80% scope.Extrude in the application at low moisture, the water content that contains protein material can be by weight about 1% to about 35% scope.Alternatively, extrude in the application at high-moisture, the water content that contains protein material can be by weight about 35% to about 80% scope.In an exemplary, be used to form extruding of extrudate and be applied as low moisture.The illustrative examples of low moisture extrusion method of colored structured protein products that preparation has substantially an azelon of alignment be specified in hereinafter and embodiment 3 in.

(ii) contain extruding of protein material

Be pressed through the die head sub-assembly by under the high temperature and high pressure condition, containing protein material, make colored structured protein products of the present invention.In general, can before the extrusion or during, with at least a colouring agent with contain protein material combination.Suitable colouring agent is specified in above among part (I) A (b).As hereinafter more complete description, can with before described colouring agent is in joining extruder with contain protein material combination.In one embodiment, described colouring agent can be made up with containing protein material and other compositions, form coloured pre-composition.In another embodiment, described colouring agent can be made up with containing protein material and other compositions (comprising inorganic agent), form treated coloured pre-composition.In another embodiment, can with after described colouring agent is in joining extruder with contain protein material combination.In an alternative embodiment of this embodiment, can during extrusion, described colouring agent be injected in the extruder barrel.No matter contain protein material and when colouring agent makes up, the concentration of colouring agent is generally by weight about 0.001% to about 5.0% scope.The type of used colouring agent and concentration can contain the required color of protein material, colored structured protein products and import the processing stand of colouring agent and different with used.Usually, the concentration of colouring agent is by weight about 0.001% to about 5.0% scope.In one embodiment, the concentration of colouring agent is by weight about 0.01% to about 4.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.05% to about 3.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.1% to about 3.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.5% to about 2.0% scope.In another embodiment, the concentration of colouring agent is by weight about 0.75% to about 1.0% scope.

The suitable extrusion method that is used to prepare colored structured protein products comprises, will contain protein material and other compositions and join in the mixing channel (being the composition blender), mixing each composition, and forms the protein material pre-composition of blend.In one embodiment, can be with the protein material pre-composition and at least a colorant combination of blend.Then the protein material pre-composition of blend is transferred in the hopper, the composition of blend is directed in the extruder by hopper with moisture.In another embodiment, with the protein material pre-composition and the inorganic agent combination of blend, to form treated protein material mixture.In an alternative embodiment,, form treated chromoprotein material blends with at least a colouring agent and inorganic agent combination.Then treated material is joined in the extruder, wherein the protein material mixture is heated to form coloured thing that melt extrudes under the mechanical pressure that is produced by extruder screw.In an exemplary, at least a colouring agent is injected in the extruder barrel via one or more injection nozzles.Coloured extrudate leaves extruder by extrusion die, and comprises the azelon of alignment substantially.

(iii) extrude processing conditions

The suitable extrusion device that is used for enforcement of the present invention is the double screw extruder of double shell, as United States Patent (USP) 4,600, described in 311.Other examples of the extrusion device of suitable commercially available acquisition comprise that by Clextral (Tampa Florida) makes Inc.

BC-72 type extruder; By Wenger Manufacturing, Inc. (Sabetha, Kansas) the WENGER TX-57 type extruder of Zhi Zaoing, WENGER TX-168 type extruder and WENGER TX-52 type extruder.Be applicable to that other conventional extruders of the present invention for example are described in the United States Patent (USP) 4,763,569,4,118,164 and 3,117,006, they are all incorporated into way of reference in full.

Single screw extrusion machine also can be used among the present invention.The example of single screw rod extrusion device of suitable commercially available acquisition comprises WENGER X-175 type, WENGER X-165 type and WENGER X-85 type, and all these all derive from Wenger Manufacturing, Inc.

The screw rod of double screw extruder can be with identical or opposite direction rotation in cylindrical shell.Screw rod is called way flow with equidirectional rotation, and screw rod rotates in the opposite direction and is called bidirectional flow or counter-rotating.The speed of one or more screw rods of extruder can be different with specific device; Yet, it typically is about 250 to about 450 rpms (rpm).In general, along with screw speed increases, the density of extrudate will reduce.Extrusion device comprises by axle and sector worm and stirs lobe and the screw rod of ring-like shearing locking element assembling, is used to extrude plant protein material as extrusion device manufacturer and recommends.

Extrusion device generally comprises a plurality of thermals treatment zone, and protein mixture transmitted by the described thermal treatment zone under mechanical pressure before leaving extrusion device by extrusion die.Temperature in each follow-up thermal treatment zone is generally above about 10 ℃ to about 70 ℃ of the temperature in the preceding thermal treatment zone.In one embodiment, the pre-composition of handling is transmitted through four thermals treatment zone in the extrusion device, wherein protein mixture be heated to about 100 ℃ to about 150 ℃ temperature, make the material of extruding of fusion to about 150 ℃ temperature, enter extrusion die at about 100 ℃.Those skilled in the art can adjust temperature with the characteristic of realizing ideal by heating or cooling.Usually, temperature change is because the input of merit and can taking place suddenly.

Pressure in the extruder barrel usually between about 50psig between about 500psig, preferably between about 75psig extremely between about 200psig.In general, the pressure in latter two thermal treatment zone for about 100psig to about 3000psig, preferably between about 150psig extremely between about 500psig.Cylinder pressure depends on all multifactor, comprises extruder screw speed for example, the mixture viscosity to the feed rate of cylinder, water melt substance in the feed rate of cylinder and cylinder.

Be injected in the extruder cylinder water with aquation plant protein material mixture and promote the matter structureization of protein.As the auxiliary agent of extruding material that forms fusion, water can be used as plasticizer.Can water be incorporated in the extruder barrel by one or more jet jets that are communicated with the thermal treatment zone.Usually, the mixture in the cylinder comprises about by weight 15% to about 35% water.Usually, the speed of the water that is incorporated into any thermal treatment zone is controlled, with the production of the extrudate that promotes to have ideal characterisitics.Observe, the speed that is incorporated in the cylindrical shell along with water reduces, and the density of extrudate reduces.Usually, the water of every kg albumen less than about 1kg is incorporated in the cylindrical shell.Preferably, the about 0.1kg of every kg albumen is incorporated in the cylindrical shell to the water of about 1kg.

(iv) Ren Xuan preliminary treatment

In preprocessor, material, reduced sugar and other compositions (mixture that comprises protein) that comprise protein are pretreated, contact with moisture, and remain under the control temperature and pressure condition, make moisture penetration also soften independent particle.Pre-treatment step increases the bulk density of granular fiber material blends and improves its flow behavior.Preprocessor comprises even mixing and protein mixture transfer the pass through preprocessor of one or more blades to promote protein.The configuration of blade and rotating speed can extensively change, and this depends on the capacity of preprocessor, the production capacity of extruder and/or the time of mixture required stop in preprocessor or extruder cylinder.In general, the speed of blade is about 100 to about 1300 rpms (rpm).Stirring must be enough high, to obtain uniform hydration and good mixing.

Containing protein mixture can be by carrying out preliminary treatment with moisture (that is, steam and/or water) contact pre-composition to it before being incorporated into extrusion device.In one embodiment, can be with pre-composition and moisture and at least a colorant combination.In preprocessor, preferably will contain the protein mixture temperature and be heated to about 25 ℃ to about 80 ℃, more excellent about 30 ℃ to about 40 ℃.

Usually, will contain the protein pre-composition and handle about 0.5 minute to about 10.0 minutes, this depends on the speed and the size of preprocessor.In an exemplary, will contain the protein pre-composition and handle about 3.0 minutes to about 5.0 minutes.In another embodiment, the processing time is about 30 seconds to about 60 seconds.Pre-composition contacted with steam and/or water and in preprocessor under general constant vapor stream heating to realize desired temperatures.Be incorporated into wherein protein by the extruder barrel of matter structureization in before, water and/or steam treatment (that is, aquation) pre-composition can increase its density, and helps doing the flowability of mixing thing and do not have interference effect.If expect low-moisture pre-composition, the pre-composition of then handling can comprise about 1% water to about 35% (by weight).If the pre-composition of expectation high-moisture, the pre-composition of then handling can comprise about 35% water to about 80% (by weight).

The pre-composition of handling has about 0.25g/cm usually ³To about 0.60g/cm ³Bulk density.In general, along with the bulk density of preliminary treatment protein mixture increases in this scope, protein mixture is easier to processing.It is believed that at present this is because this type of mixture occupies all or the most of space between the extruder screw, thereby helping carrying extrudes material and passes through cylindrical shell.

(v) extrusion method

Subsequently the pre-composition of drying or the pre-composition handled put in the extruder with heating, sheared, and finally plastify this mixture.Extruder can be selected from the extruder of any commercially available acquisition, and can be single screw extrusion machine or preferred double screw extruder with screw element mechanical shearing mixture.

The speed that pre-composition generally is incorporated in the extrusion device will depend on specific device and difference.In general, introduce pre-composition with the speed that is no more than about 75 kg p ms.In general, observe, the density of extrudate is along with the feed rate of pre-composition to extruder increases and reduce.No matter utilize which kind of extruder, it all should move above under about 50% motor load.The speed that pre-composition generally is incorporated in the extrusion device will depend on specific device and difference.Usually, the pre-composition of handling is incorporated in the extrusion device with the speed of about 16 kg p ms to about 60 kg p ms.In another embodiment, the pre-composition of handling is incorporated in the extrusion device with the speed of about 20 kg p ms to about 40 kg p ms.The pre-composition of handling is incorporated in the extrusion device with the speed of about 26 kg p ms to about 32 kg p ms.In general, observe, the density of extrudate is along with the feed rate of pre-composition to extruder increases and reduce.

Pre-composition stands the shearing of extruder and pressure with plasticized mixtures.The screw element sheared mixt of extruder and by forcing mixture in extruder, to produce pressure by extruder and by the die head sub-assembly forward.Screw motor speed decision is applied to shearing displacement and pressure on the mixture by screw rod.Preferably, screw motor speed is set at about 200rpm to about 500rpm, more preferably from about 300rpm is to about 450rpm, and it drives mixture with at least about 20 kg p ms, more preferably passes through extruder at least about the speed of 40 kg p ms.Preferably, extruder produces about 500 to about 3000psig extruder barrel outlet pressure, and more preferably produces about 600 to about 1000psig extruder barrel outlet pressure.

When mixture passed through extruder, extruder heated mixture, further makes the protein denaturation in the mixture.During by extruder, the protein of sex change is rebuild structure or is rebuild configuration, has the structured protein material of the azelon of alignment substantially thereby produce.Extruder comprises and is used for mixture is heated to about 100 ℃ of devices to about 180 ℃ temperature.Preferably, the device that is used to add mixture in the hot extruder comprises the extruder barrel chuck, can be incorporated in the described chuck such as the heating or cooling medium of steam or water, with the mixture temperature of control by extruder.Described extruder also comprises the steam inlet that is used for steam directly is injected into the mixture in the extruder.Described extruder also comprises the colouring agent inlet that is used for colouring agent directly is injected into the mixture in the extruder.Extruder preferably includes a plurality of thermals treatment zone that are controlled as independent temperature, and wherein the temperature of the thermal treatment zone preferably is set to the temperature that increases this mixture when mixture during by extruder.In one embodiment, extruder is set to four humidity province pattern of rows and columns, wherein first district (contiguous extruder air inlet) temperature is set at about 80 ℃ to about 100 ℃, second district's temperature is set at about 100 ℃ to 135 ℃, the 3rd district's temperature is set at 130 ℃ to about 150 ℃, and the 4th district (contiguous outlet of extruder) temperature is set at 150 ℃ to 180 ℃.As expected, extruder can be set to other humidity provinces arrangements.In another embodiment, extruder is set to five humidity province pattern of rows and columns, and wherein first district's temperature is set at about 25 ℃, second district's temperature is set at about 50 ℃, the 3rd district's temperature is set at about 95 ℃, and the 4th district's temperature is set at about 130 ℃, and the 5th district's temperature is set at about 150 ℃.In another embodiment, extruder is set to Liu Du district pattern of rows and columns, wherein first district's temperature is set at about 90 ℃, second district's temperature is set at about 100 ℃, the 3rd district's temperature is set at about 105 ℃, the 4th district's temperature is set at about 100 ℃, and the 5th district's temperature is set at about 120 ℃, and the 6th district's temperature is set at about 130 ℃.

Mixture forms coloured plasticizing material of fusion in extruder.The die head sub-assembly links with certain arrangement mode and extruder, make coloured plasticized mixtures to flow into the die head sub-assembly from outlet of extruder, and when coloured plasticized mixtures flows through the die head sub-assembly, in coloured plasticized mixtures, form the azelon of basic alignment.The die head sub-assembly can comprise panel type die head or circumference coventry type die head coventry.

Mixture forms the plasticizing material of fusion in extruder.The die head sub-assembly links with certain arrangement mode and extruder, make plasticized mixtures to flow into the die head sub-assembly from outlet of extruder, and when plasticized mixtures flows through the die head sub-assembly, in plasticized mixtures, form the azelon of basic alignment.The die head sub-assembly can comprise panel type die head or circumference coventry type die head coventry.

Before mixture is extruded, select and set the width and the height dimension of die holes, so that the extrudate of the fibrous material with ideal dimensions to be provided.Can set the width of die holes, make similar cube of cube meat of extrudate to sliced meat, the width of wherein widening die holes reduces cube block character of extrudate and increases the sheet character of extrudate.Preferably, the width with die holes is made as about 5 millimeters to about 40 millimeters.

The height dimension that can set die holes is to provide desirable extrudate thickness.The height in hole can be configured to provide extremely thin extrudate or thick extrudate.Preferably, the height of die holes can be made as about 1 millimeter to about 30 millimeters, and more preferably from about 8 millimeters to about 16 millimeters.

Also imagine die holes and can be circle.The diameter that can set die holes is to provide desirable extrudate thickness.The diameter in hole can be configured to provide extremely thin extrudate or thick extrudate.Preferably, the diameter of die holes can be made as about 1 millimeter to about 30 millimeters, and more preferably from about 8 millimeters to about 16 millimeters.

Referring to accompanying drawing (Fig. 3 to 8), it shows an embodiment of circumference coventry type die head coventry sub-assembly, and represents with 10 synoptically in Fig. 3.In the extrusion method that circumference coventry type die head coventry sub-assembly 10 can be used in a certain way the mixture of extrudate such as phytoprotein and water being extruded, this causes extrudate to have the azelon of substantially parallel alignment, as hereinafter more detailed argumentation.In alternative method, extrudate can be made by the mixture of meat and/or phytoprotein and water.

Shown in Fig. 3 and 4, circumference coventry type die head coventry sub-assembly 10 can comprise the die head sleeve pipe 12 with cylinder bodily form two parts sleeve pipe die head body 17.Sleeve pipe die head body 17 can comprise the rear portion 18 that is connected with end plate 20, and they define the internal area 31 that is communicated with subtend opening 72,74 jointly.Die head sleeve pipe 12 is fit to hold die head insert 14 and die cone 16, so that essential structural member to be provided, passes through circumference coventry type die head coventry sub-assembly 10 thereby help the substantially parallel logistics of extruding during extrusion.

In one embodiment, at circumference coventry type die head coventry sub-assembly between 10 erecting stages, when on the rear portion 18 that end plate 20 is fixed to die head sleeve pipe 12, the end plate 20 of die head sleeve pipe 12 can be fixed on the die cone 16 with the interface coupling of die head insert 14.As further shown, the rear portion 18 of die head sleeve pipe 12 defines a plurality of ring exits 24 along casing main body 17, and described ring exit is suitable for providing passage, leaves circumference coventry type die head coventry sub-assembly 10 for extrudate during extrusion.In alternative method, a plurality of outlets 24 can have different configurations, such as square, rectangle, fan-shaped or irregular shape.As further shown, the rear portion 18 of die head sleeve pipe 12 can comprise the circular flange 37 that centers on opening 72 and limit a pair of subtend slit 82A and 82B, and described slit is used in die head sleeve pipe 12 correct alignings are put in place.

Referring to Fig. 3 to 8, an embodiment of die head insert 14 can comprise cylinder bodily form die head insert main body 19, and described die head insert main body has the front 27 that is communicated with by neck 34 with the subtend back side 29, and described neck is defined between the back side 29 and positive 27.The front 27 of die head insert 14 can limit the wedged bottom part 64 that is communicated with a plurality of protruding bias current elements 38, and described protruding bias current element is spaced apart along front 27 hoops of die head insert main body 19, and around the inner space 44 that is communicated with neck 34.In one embodiment, bias current element 38 can have π shape configuration, yet other embodiments can have the configuration that other are fit to so that the extrudate circulation to outlet 24 by circumference coventry type die head coventry sub-assembly 10.In addition, the front 27 of die head insert 14 limits a plurality of suitable openings 70 that are communicated with a plurality of outlets 24, and opening 70 is spaced apart along periphery edge 14 hoops of die head insert simultaneously.

Referring to Fig. 3,4 and 7, the neck 34 that is defined between die head insert 14 back sides 29 and positive 27 is communicated with opening 36 (Fig. 5), and described opening is communicated with concave well 52 (Fig. 5 and 6) along the back side 29 qualifications of die head insert main body 19.In one embodiment, concave well 52 has the configuration that is generally bowl-type that is centered on by flange 90 (Fig. 5).When extrudate when the extrusion device (not shown) enters die head insert 14, concave well 52 is suitable for making extrudate to enter into neck 34, and flows in the inner space 44 (Fig. 7) by the opening 36 (Fig. 5 and 6) with substantially parallel flow direction.In other embodiments, the size and dimension of concave well 52 can be changed over different configurations,, make extrudate flow through neck 34 substantially parallel to be suitable for when extrudate enters the front 29 of die head insert 14.

Shown in concrete in Fig. 7 and 8, each bias current element 38 has protruding configuration, limits curved rear portion 68, and described curved rear portion has the oblique periphery edge 46 that is communicated with subtend sidewall 50, and 66 places join described subtend sidewall on the summit.In addition, each bias current element 38 limits π shape surface 48, described surface and die cone 16 (Fig. 4) interface coupling.As further shown, when circumference coventry type die head coventry sub-assembly 10 is fully assembled, the subtend sidewall 50 of contiguous bias current element 38 and the bottom of the die head insert 14 64 common tapered flow channel 42 that limit, described tapered flow channel constitutes the part of flow channel 40 (Fig. 5).Flow passage 42 can with the inlet 84 on flow passage 42 1 ends and on flow passage 42 ends each the outlet 24 (Fig. 3,4 and 5) be communicated with.

As further shown, each flow passage 42 has three face cone shape configurations, is defined in jointly between the oblique configuration bottom 64 of the subtend sidewall 50 of contiguous bias current element 38 and die head insert 14.In one embodiment, this three face cones shape configuration 84 inwardly attenuates to all three of outlet 24 flow passage 42 gradually from entering the mouth.

In one embodiment, the front 27 of die head insert 14 can comprise eight bias current elements 38, and described eight bias current elements limit each flow passage 42 between contiguous bias current element 38, amount to eight flow passages 42.Yet other embodiments can limit at least that two or more provide two or more flow passages 42 at least along the isolated bias current element 38 of periphery edge 76 (Fig. 4) hoop of die head insert 14 with the front 27 along die head insert 14.

During extrusion, shown in Fig. 5,6,7 and 8, circumference coventry type die head coventry sub-assembly 10 can be operably connected with the extrusion device (not shown) that makes extrudate, the concave well 52 that the contact of described extrudate is limited by the back side 29 of die head insert 14, and flow in the neck 34, then enter into inner space opening 36, shown in flow channel A.Described extrudate can enter into the inner space 44 that is limited by die head insert 14, and enters in the inlet 84 of each conical flow passage 42.As mentioned above, described extrudate then flows through each flow channel 42 in some way, and leaves from each outlet 24, and the artificial beef plant in the extrudate that causes being made by circumference coventry type die head coventry sub-assembly 10 aligns substantially.

Be applicable to the present invention with the circumference coventry type die head coventry sub-assembly case description of the structuring azelon that makes substantially alignment in U.S. Patent application 60/882,662 and U.S. Patent application 11/964,538, described document is incorporated into way of reference in full.

Extrudate can be cut after leaving the die head sub-assembly.The appropriate device of cutting extrudate comprises the Manufacturing by Wenger, and Inc. (Sabetha, KS) and Clextral, Inc. (Tampa, FL) the flexible cutter of Zhi Zaoing.Usually, the speed of cutter sweep is that about 1000rpm is to about 2500rpm.In exemplary, the speed of cutter sweep is about 1600rpm.Also can postpone cutting to extrudate.This type of example that postpones cutting equipment is a chopper equipment.

If utilize dryer, then it generally comprises the changeable dry section of a plurality of wherein air themperatures.In general, the air themperature in one or more districts will be about 100 ℃ to about 185 ℃.Usually, extrudate stops time enough in dryer, so that the extrudate with desired water content to be provided.In general, extrudate is general dry at least about 5 minutes, and more general at least about 10 minutes.Alternatively, can be all according to appointment under 70 ℃ in lower temperature, the time that the extrudate drying is longer.Suitable dryer comprises the (Lexington by CPM Wolverine Proctor, NC), National Drying Machinery Co. (Trevose, PA), Wenger (Sabetha, KS), Clextral (Tampa, FL) and Buehler (Lake Bluff, IL) those of Zhi Zaoing.

Another option is for utilizing the microwave drying aid.In this embodiment, the combination of convection current and heating using microwave is used for product drying to desirable moisture.The following realization of microwave drying aid: utilize forced air convection heating and dry products surface to carry out simultaneously, also product is exposed to heating using microwave simultaneously, this forces the moisture of staying in the product to arrive the surface, thereby Convective Heating and drying continue to come dry products.Convection stoving machine parameter is with previously discussed identical.What increase is the heating using microwave element, and wherein microwave power is adjusted according to the final products moisture of product to be dried and expectation.For example, product can transmit by baking oven, its comprise with microwave energy delivery in the product the passage that is equipped with waveguide and be designed to prevent that microwave from leaving the strangler of baking oven.Along with product transmits by passage, convection current and heating using microwave are done simultaneously in order to reduce the water content of product by drying.Usually, air themperature is 50 ℃ to about 80 ℃, and microwave power according to product, product in baking oven time and the expectation final water content and difference.

The expection that the water content of expectation can be depending on extrudate is used and different.In general, extrudate has the water content less than 10% moisture, and as another example, described material can have by weight usually about 5% to about 13% water content (if dry).Although also nonessential, for defibre, aquation is absorbed as a kind of method of defibre until moisture in water.If protein material is dry or bone dry and will using immediately not, then its water content can be higher, generally is about 16% to about 30% by weight.If produce the protein material with high-moisture, then this protein material may need to use immediately or refrigerate guaranteeing the product freshness and to make to addle and minimizes.

Before or after drying, described dried extrudate also can be pulverized, to reduce the particle mean size of extrudate.Usually, the dried extrudate of size minimizing has the particle mean size of about 0.1mm to about 40.0mm.In one embodiment, the dried extrudate of size minimizing has the particle mean size of about 5.0mm to about 30.0mm.In another embodiment, the dried extrudate of size minimizing has the particle mean size of about 0.5mm to about 20.0mm.In another embodiment, the dried extrudate of size minimizing has the particle mean size of about 0.5mm to about 15.0mm.In another embodiment, the dried extrudate of size minimizing has the particle mean size of about 0.75mm to about 10.0mm.In another embodiment, the dried extrudate that size reduces have about 1.0mm extremely the particle mean size of about 5.0mm (Shenzhen City, Taiwan).Be applicable to that the device that reduces granularity comprises beater grinder, such as the Mikro Hammer Mills that makes by HosokawaMicron Ltd., by She Hui Machinery Co., Ltd. Fitz Mill of Zhi Zaoing and Comitrols are such as by Urschel Laboratories, Inc. (Valparaiso, IN) those of Zhi Zaoing.

(e) characteristic of colored structured protein products

Above the colored structured protein products that makes among part (I) A (d) comprises the azelon of alignment substantially usually.In the context of the present invention, " alignment substantially " is meant that generally the arrangement of azelon makes when observing on horizontal plane, and the azelon of the remarkable high percentage of formation structuring protein product is to be adjacent to each other less than about 45 ° angle.Usually, the azelon of average at least 55% formation structuring protein product aligns substantially.In another embodiment, the azelon of average at least 60% formation structuring protein product aligns substantially.In another embodiment, the azelon of average at least 70% formation structuring protein product aligns substantially.In another embodiment, the azelon of average at least 80% formation structuring protein product aligns substantially.In another embodiment, the azelon of average at least 90% formation structuring protein product aligns substantially.

The method of measuring the azelon degree of registration is known in the art and comprises visual determination based on micro-image.By way of example, Fig. 1 and 2 is the micro-image that has substantially the difference between structuring protein product and the protein product with remarkable azelon that interweaves in length and breadth of azelon of alignment.Fig. 1 shows the structuring protein product of the azelon of alignment substantially that has according to (I) A (d) preparation.By contrast, Fig. 2 shows the protein product that comprises the azelon that significantly interweaves in length and breadth and significantly do not align.As shown in Figure 1, because azelon aligns substantially, the structured protein products that is used for the present invention generally has the quality and the density of animal flesh.By contrast, has random orientation or the conventional extrudate of the azelon that interweaves in length and breadth has soft or spongiform quality.

Except the azelon with alignment substantially, colored structured protein products of the present invention also has the shear strength that is substantially similar to holomyarian meat usually.In the context of the present invention, term " shear strength " provides a kind of method, to quantize to be enough to give the formation of the fibrous network of colored structured protein products holomyarian meat shape quality and outward appearance.Shear strength is to pierce through the required maximum, force of given sample, and unit is gram.A kind of method of measuring shear strength is described among the embodiment 1.In general, colored structured protein products of the present invention will have the average shear intensity of at least 1400 grams.In another embodiment, colored structured protein products will have the about 1500 average shear intensity to about 1800 grams.In another embodiment, colored structured protein products will have the about 1800 average shear intensity to about 2000 grams.In another embodiment, colored structured protein products will have the about 2000 average shear intensity to about 2600 grams.In another embodiment, colored structured protein products will have the average shear intensity of at least 2200 grams.In another embodiment, colored structured protein products will have the average shear intensity of at least 2300 grams.In another embodiment, colored structured protein products will have the average shear intensity of at least 2400 grams.In another embodiment, colored structured protein products will have the average shear intensity of at least 2500 grams.In another embodiment, colored structured protein products will have the average shear intensity of at least 2600 grams.

The method that quantizes the azelon size of formation in the colored structured protein products can be undertaken by the fragment characteristic test.Fragment is characterized as a kind of test, and it generally measures the large stretch of percentage that forms in the colored structured protein products.The percentage of fragment feature provides the method for azelon degree of registration in the another kind of quantification colored structured protein products in a kind of indirect mode.In general, along with the increase of large stretch of percentage, the degree of azelon alignment also increases usually in the colored structured protein products.Otherwise along with the minimizing of large stretch of percentage, the degree of azelon alignment also reduces usually in the colored structured protein products.A kind of method of measuring the fragment feature is specified among the embodiment 2.Colored structured protein products of the present invention has the average fragment feature of at least 10% sheet by weight usually.In another embodiment, colored structured protein products has the about by weight 10% average fragment feature to about 15% sheet.In another embodiment, colored structured protein products has the about by weight 15% average fragment feature to about 20% sheet.In another embodiment, colored structured protein products has the about by weight 20% average fragment feature to about 25% sheet.In another embodiment, average fragment is characterized as by weight at least 20%, and by weight at least 21%, by weight at least 22%, by weight at least 23%, by weight at least 24%, by weight at least 25%, perhaps at least 26% sheet by weight.

Suitable colored structured protein products of the present invention generally has the azelon of alignment substantially, has the average shear intensity of at least 1400 grams, and has the average fragment feature of at least 10% sheet by weight.More typically, colored structured protein products will have the azelon of at least 55% alignment, have the average shear intensity of at least 1800 grams, and have the average fragment feature of at least 15% sheet by weight.In exemplary, colored structured protein products will have the azelon of at least 55% alignment, have the average shear intensity of at least 2000 grams, and have the average fragment feature of at least 17% sheet by weight.In another exemplary, colored structured protein products will have the azelon of at least 55% alignment, have the average shear intensity of at least 2200 grams, and have the average fragment feature of at least 20% sheet by weight.

B. animal flesh

Except colored structured protein products, the animal flesh composition also comprises animal flesh.Part (I) A (a) describes in detail in (ii) as mentioned, and the suitable animal pork pies are drawn together beef, veal, pork, mutton, chevon, poultry meat, poultry, game meat, the flesh of fish, marine product and their combination.

The term "flesh" (nonproductive construction) should be understood that not only to refer to the meat of ox, pig, sheep, goat, other mammals, poultry and marine product, but also comprises meat byproduct.As an example, pork pies vinculum line shape muscle, it can be a skeletal muscle, perhaps is present in for example tongue, barrier film, heart or intraesophageal smooth muscle, can exist or not exist coexistence on the skin, tendon, nerve and the vasculature part that cover fat and usually coexist with meat.The example of meat byproduct is organ and tissue, such as the low temperature adipose tissue of lung, spleen, kidney, brain, liver, blood, bone, partially skimmed, skin, stomach, the intestines that do not have its content, connective tissue or the like.The poultry byproduct comprises the clean body of the part of not tempering of no excreta and impurity, such as head, pin and internal organ.Term " meat byproduct " is intended to relate to those of slaughtering animal (including but not limited to mammal, poultry etc.) body and does not temper part, and comprise Officials, the included component of term " meat byproduct " in " Definitionsof Feed Ingredients " that Incorporated announces by Association ofAmerican Feed Control.Term "flesh" (nonproductive construction) and " meat byproduct " should be understood that those mammals, poultry and the marine product that refer to that all are limited by this association.

Be contemplated to,, have multiple meat form to can be used among the present invention according to the desired use of product.In one embodiment, can use intact basically full sliced meat goods.In another embodiment, described meat can be cube meat or steak form.In an alternative embodiment, described meat can slightly be twisted.In another embodiment, described meat can carefully be twisted or be smashed to pieces.In another embodiment, can use mechanical boneless meat (MDM).In the context of the present invention, MDM is any mechanical boneless meat, comprises that the equipment that uses commercially available acquisition derives from the meat paste of multiple animal bone such as ox bone, pig bone and chicken bone.MDM is generally the milling product of no matter structureization, lacks the natural fiber quality that is present in the complete muscle.Well known, use high-pressure machinery from animal tissue, to isolate bone, at first with the bone crushing and adhere to animal tissue, force animal tissue rather than bone then by screen cloth or similar screening plant, can obtain the bone raw meat of raw meat or separation of machinery.

The limiting examples that can be used for the animal flesh among the present invention comprises under pig shoulder, the pig abdominal muscle, ox shoulder, sirloin, fowl leg, fowl brisket, fillet and fish flakes, marine product meat, beef liver, ox cheek meat, ox head, OX-heart, Pigs Hearts, pig's head, pork tripe, mechanical boned beef, machinery bone pork, mechanical boned chicken and their combination.

Also anticipation can be used the combination of meat product.For example, can use holomyarian meat and MDM.Alternatively, can use thick strand muscle and thick Minced Steak byproduct.Those skilled in the art will recognize that also the fat content in the different animals meat is different greatly.Therefore in some embodiments, also can comprise additional fat source.Suitable fat source is shown in hereinafter among part (II) C (c).

Also anticipation also can be used the Other Meat product.Comprise any meat source that I (A) above (a) describes in (ii).

C. other compositions

Animal flesh composition of the present invention and imitative animal flesh composition can comprise multiple other compositions, to strengthen local flavor, nutritive peculiarity and the outward appearance of final products.

(a) curing agent

In some embodiments, described meat compositions also can comprise curing agent.In general, curing agent only is made of the nitrite or nitrate form.Recognize that generally curing agent is reduced into nitrogen oxide, itself and myoglobins are combined to form nitric oxide myo(hemo)-globin.When heating made pigment fixedly, nitric oxide myo(hemo)-globin became nitrosohaemoglobin.

Suitable curing agent comprises natrium nitrosum, sodium nitrate, potassium nitrate, potassium nitrate or the like.The concentration of curing agent can be by weight about 0.001% to about 0.02% scope.In a preferred embodiment, curing agent comprises about by weight 0.015% natrium nitrosum or potassium nitrite.

(b) flavor enhancement

Animal flesh composition or imitative animal flesh composition also can comprise multiple flavor enhancement, spices or other compositions, to strengthen the local flavor of final food product.To understand as the technical staff, the selection that joins the composition in the meat compositions can and will be depended on food product to be prepared.For example, meat compositions also can comprise flavor enhancement, such as animal flesh flavor enhancement, animal flesh oil, spice extract, perfumery oil, natural smoke solution, natural smoking extract, yeast extract, mushroom extract, Shitake Mushroom P.E and their combination.Additional flavors can comprise Bulbus Allii Cepae extract, onion powder, garlic P.E, garlic powder and their combination.Vanilla or spices can be used as flavor enhancement and add.Suitable vanilla and spices comprise allspice, sweet basil, bay blade, black pepper, Carum carvi seed, capsicum, celery blade, celery seed, chervil, pimiento, chives, cilantro, Chinese cassia tree, cloves, coriander, cumin, dill, fennel, ginger, fragrant flower peppermint, mustard, nutmeg, paprike, parsley, wild marjoram, rosemary,, safflower, Salvia japonica, savoury, verdant, the sweet green pepper of sootiness, tarragon, thyme, white pepper and their combination.Described meat compositions also can comprise flavour enhancer.The example of spendable flavour enhancer comprises salt (sodium chloride), glutamate (for example, monosodium glutamate), glycinate, guanosine hydrochlorate, inosinate, 5 '-ribonucleotide hydrochlorate, protein hydrolysate, hydrolyzed vegetable protein and their combination.The concentration of flavor enhancement and/or flavour enhancer is by weight about 0.01% to about 10%, and more preferably from about 0.1% to about 3% scope.

Can add phosphate (maximum 0.5% phosphate) and strengthen the moisture holding capacity of final products.Suitable phosphate comprises sodium phosphate trimer, calgon, SAPP, sodium pyrophosphate, sodium dihydrogen phosphate, sodium hydrogen phosphate and their combination.

(c) fat source

In some embodiments, animal flesh composition or imitative animal flesh composition also can comprise fat source, giving local flavor, and improve texture.In general, fatty total concentration will be by weight about 1% to about 40% scope in the meat compositions.Therefore, the fat source amount that joins in the described composition can and will be according to used composition and difference.Described fat source can be the fat that comes from animal, and perhaps described fat source can be the oil that comes from plant.The limiting examples of the suitable fat that comes from animal comprises butter, lard, chicken fat, butter, fish oil and their mixture.The limiting examples of the suitable oil that comes from plant comprises Canola Oil, coconut oil, corn oil, cottonseed oil, linseed oil, grape-kernel oil, olive oil, peanut oil, palm oil, soybean oil, rice bran oil, sunflower seed oil and their mixture.The oil that comes from plant can be unhydrided, partially hydrogenated or complete hydrogenation.Usually, when being mixed with the vegetarian diet composition, imitative animal flesh composition will comprise the fatty material that comes from plant.

(d) antioxidant

In animal flesh composition or imitative animal flesh composition, also can comprise antioxidant.Antioxidant can prevent the polyunsaturated fatty acid oxidation in the meat products, and antioxidant also can prevent colored structured protein products and the oxidation stain of animal flesh product.Antioxidant can be natural or synthetic.Suitable antioxidant includes but not limited to: ascorbic acid and salt thereof, ascorbyl palmitate, ascorbyl stearate, anoxomer, N-acetylcystein, benzyl isothiocyanate, gavaculine, ortho-aminobenzoic acid, p-aminobenzoic acid (PABA), butylated hydroxyanisol (BHA), Yoshinox BHT (BHT), caffeic acid, canthaxanthin, alpha-carotene, beta carotene, β-carotenoid, β-A Piao-daucic acid, carnosol, carvacrol, catechin, 3,4,5-trihydroxybenzoic acid cetyl ester, chlorogenic acid, citric acid and salt thereof, Flos Caryophylli extract, coffee bean extract, p-Coumaric Acid, 3, the 4-dihydroxy-benzoic acid, N, N '-diphenyl-para-phenylene diamine (DPPD), dilauryl thiodipropionate, thio-2 acid 2 stearyl ester, 2, the 6-DI-tert-butylphenol compounds, lauryl gallate, edetic acid(EDTA), ellagic acid, arabo-ascorbic acid, sodium isoascorbate, esculetin, aesculin, 6-ethyoxyl-1,2-dihydro-2,2, the 4-trimethylquinoline, progallin A, ethyl maltol, ethylenediamine tetra-acetic acid (EDTA), eucalyptus extracts, eugenol, forulic acid, flavonoids (catechin for example, epicatechin, L-Epicatechin gallate, epigallocatechin (EGC), Epigallo-catechin gallate (EGCG) (EGCG), polyphenol epigallocatechin-3-gallate), flavones (apiolin for example, Chrysin, cyanidenon), flavonols (datiscetin for example, the red bayberry element, Kaempferol), flavanones, Pi Ting, fumaric acid, gallic acid, Radix Gentianae extract, gluconic acid, glycine, guaiac resin, hesperetin, Alpha-hydroxy benzyl phosphinic acids, hydroxycinnamic acid, the hydroxyl glutaric acid, hydroquinones, the N-hydroxy succinic acid, hydroxytyrosol, hydroxycarbamide, the rice bran extract, lactic acid and salt thereof, lecithin, citric acid lecithin; The R-alpha-lipoic acid, lutein, lycopene, malic acid, maltol, 5-methoxytryptamine, gallicin, citric acid monoglyceride; Citric acid list isopropyl ester; Morin, β-naphthoflavene, NDGA (NDGA), octyl gallate, oxalic acid, citric acid palm ester, phenthazine, phosphatid ylcholine, phosphoric acid, phosphate, phytic acid, the chlorophyll dichromate, sweet green pepper tree extract, n-propyl gallate, polyphosphate, quercetin, trans-resveratrol, Rosmarinus officinalis extract, Rosmarinic acid, Sage extract, sesamol, silymarin, sinapic acid, butanedioic acid, the citric acid stearyl, syringic acid, tartaric acid, thymol, tocopherol (be α-, β-, γ-and Delta-Tocopherol), trienol (be α-, β-, γ-and δ-trienol), tyrosol, vanillic acid, 2,6-di-t-butyl-4-hydroxymethylphenol (being Ionox 100), 2,4-(three-3 ', 5 '-di-t-butyl-4 '-hydroxybenzyl)-trimethylbenzene (being Ionox 330), 2,4, the 5-trihydroxybutyrophenone, ubiquinone, TBHQ (TBHQ), thio-2 acid, trihydroxybutyrophenone, tryptamines, tyrasamine, uric acid, vitamin K and derivative, vitamin Q10, wheat-germ oil, zeaxanthin, and their combination.

The concentration of antioxidant in meat compositions can be by weight about 0.0001% to about 20% scope.In another embodiment, the concentration of antioxidant in the animal flesh composition can be by weight about 0.001% to about 5% scope.In another embodiment, the concentration of antioxidant in the animal flesh composition can be by weight about 0.01% to about 1% scope.

(e) adhesive

Animal flesh composition or imitative animal flesh composition also can comprise adhesive or gelling agent, with quality and/or the outward appearance of improving product.Suitable adhesive comprises protein isolate, such as soybean protein; Starch is such as cornstarch, wheaten starch, farina etc.; Alginic acid and salt thereof; Agar; The fine jade sesame of carrageenan and salt thereof, processing belongs to marine alga; Natural gum is such as locust bean, guar gum, bassora gum and xanthans; Pectin; Sodium carboxymethylcellulose, methylcellulose (high viscosity form), albumen, albumen powder, egg albumin, hematoglobin protein, bovine serum albumin(BSA) and their combination.

(f) pH depressant

In some embodiments, animal flesh composition or imitative animal flesh composition also can comprise the pH depressant, to increase the chewiness of final products.In exemplary, described pH depressant is the food-grade edible acid.Be applicable to that sour limiting examples of the present invention comprises acetate, lactic acid, gluconic acid, hydrochloric acid, phosphoric acid, citric acid, tartaric acid, malic acid and their combination.

(g) vitamin and mineral matter

In animal flesh composition or imitative animal flesh composition, also can comprise vitamin and mineral matter.Vitamin can be fat-soluble or water soluble vitamin.Suitable vitamin comprises vitamin C, vitamin A, vitamin E, cobalamin, vitamin K, riboflavin, nicotinic acid, vitamin D, vitamin B6, folic acid, pyridoxine, thiamine, pantothenic acid, biotin and their combination.The form of vitamin can comprise the salt of vitamin, the derivative of vitamin, the element-vitamine compound with same or similar activity and vitamin metabolism thing.

Suitable mineral matter can comprise one or more mineral matters or mineral matter source.The limiting examples of mineral matter includes but not limited to: chloride, sodium, calcium, iron, chromium, copper, iodine, zinc, magnesium, manganese, molybdenum, phosphorus, potassium, selenium and their combination.The suitable form of any above-mentioned substance comprises mineral matter, mineral matter complex compound, nonactive mineral matter such as carbonate mine material and the reproducibility mineral matter and their combination of soluble mineral matter salt, microsolubility mineral salt, insoluble mineral salt, chelating.

(h) polyunsaturated fatty acid

Animal flesh composition or imitative animal flesh composition also can comprise polyunsaturated fatty acid (PUFA), and it is the aliphatic acid with at least two carbon-to-carbon double bonds that is generally cis-configuration.PUFA can be the LCFA with at least 18 carbon atoms.In an exemplary, PUFA can be an omega-fatty acid, and wherein first pair key is present on the 3rd carbon-carbon bond of carbochain methyl end (promptly relative with the carboxylic acid group).The example of omega-fatty acid comprise alpha-linolenic acid (18: 3, ALA), stearic idonic acid (18: 4), eicosatetraenoic acid (20: 4), eicosapentaenoic acid (20: 5; EPA), docosatetraenoic acid (22: 4), n-3 clupanodonic acid are (22: 5; N-3DPA) and DHA (22: 6; DHA).PUFA can also be ω-6 aliphatic acid, and wherein first pair key is present on the 6th carbon-carbon bond of carbochain methyl end.The example of ω-6 aliphatic acid comprises linoleic acid (18: 2), gamma-Linolenic acid (18: 3), eicosadienoic acid (20: 2), dihomo-gamma-linolenic acid (20: 3), arachidonic acid (20: 4), two dodecadienoic acids (22: 2), adrenic acid (22: 4), n-6 clupanodonic acid (22: 5) and their combination.Described aliphatic acid can also be ω-9 aliphatic acid, such as oleic acid (18: 1), eicosenoic acid (20: 1), Melissic Acid (20: 3), erucic acid (22: 1), nervonic acid (24: 1) and their combination.

(II) animal flesh composition and imitative animal flesh preparation of compositions

The method that is used to prepare described meat compositions generally comprises: colored structured protein products is carried out hydration, reduce its granularity if desired, choose wantonly it is mixed with animal flesh, in described mixture, add flavoring ingredients and other compositions, and described mixture further is processed into food product.

A. the hydration of colored structured protein products

Colored structured protein products can mix with water, with its rehydration.Join in the structured protein products the water yield can and with difference.The ratio of water and structured protein products can be at about 1.5: 1 to about 4: 1 scope.In one embodiment, the ratio of water and structured protein products can be about 2.5: 1.In another embodiment, the ratio of water and structured protein products can be about 3: 1.

The concentration of colored structured protein products in described meat compositions can and will be according to prepared product and difference.In the embodiment that comprises high percentage animal flesh, the percentage of colored structured protein products will be lower.Yet in the embodiment of the animal flesh that does not contain interpolation, the percentage of colored structured protein products will be than higher.Therefore, the concentration of colored structured protein products in various meat compositions can be about 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 99% by weight.

By grinding, shred, shear, cut or cutting and cut hydrated product, the granularity of colored structured protein products is further reduced.Granularity can and will be according to prepared meat compositions and difference.Usually, the hydrated product of size minimizing has the particle mean size of about 0.1mm to about 40.0mm.In one embodiment, the hydrated product of size minimizing has the particle mean size of about 5.0mm to about 30.0mm.In another embodiment, the hydrated product of size minimizing has the particle mean size of about 0.5mm to about 20.0mm.In another embodiment, the hydrated product of size minimizing has the particle mean size of about 0.5mm to about 15.0mm.In another embodiment, the hydrated product of size minimizing has the particle mean size of about 0.75mm to about 10.0mm.In another embodiment, the hydrated product of size minimizing has the particle mean size of about 1.0mm to about 5.0mm.Be applicable to that the device that reduces granularity comprises beater grinder, such as by Hosokawa Micron Ltd. (Cheshire, UK) the Mikro Hammer Mills of Zhi Zaoing, by She Hui Machinery Co., Ltd. (ShenzhenCity, Taiwan) the Fitz Mill and the Comitrols of Zhi Zaoing, such as by UrschelLaboratories, Inc. (Valparaiso, IN) those of Zhi Zaoing.

B. choose wantonly and the animal flesh blend

Described hydration colored structured protein products can be chosen wantonly and the animal flesh blend, and this has been specified in above among part (I) B.In general, with described hydrated structured protein product and animal flesh blend with similar granularity.In some embodiments, the concentration of animal flesh is about 50%, 55%, 60%, 65%, 70%, 75% or 80% by weight, and the concentration of colored structured protein products is about 20%, 15%, 10%, 5%, 4%, 3%, 2% or 1% by weight.In other embodiments, it is about 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% that the concentration of animal flesh can be by weight, and the concentration of colored structured protein products can be about 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10% or 5% by weight.In one embodiment, the concentration of animal flesh by weight can be about 60% to about 80% scope, and the concentration of colored structured protein products by weight can be about 1% to about 20% scope.In another embodiment, the concentration of animal flesh by weight can be about 40% to about 60% scope, and the concentration of colored structured protein products by weight can be about 1% to about 40% scope.In another embodiment, the concentration of animal flesh by weight can be about 20% to about 40% scope, and the concentration of colored structured protein products by weight can be about 1% to about 60% scope.

The animal flesh that is used for the animal flesh composition can be living.Preferably provide raw meat, to avoid before processing, being subjected to the corrosion of microorganism in the mode of freezing at least basically.In one embodiment, the temperature of animal flesh is lower than-40 ℃ approximately.In another embodiment, the temperature of meat is lower than-20 ℃ approximately.In another embodiment, the temperature of meat is-10 ℃ to about 6 ℃ approximately.In another embodiment, the temperature of meat is-2 ℃ to about 2 ℃ approximately.Though can use freezing or chilled meat, this generally is unpractical for do not freeze meat in a large number in plant area's long term storage for.Frozen product can provide than standing time freezing or that chilled products is longer.Frozen meat can store to about 0 ℃ temperature at about-18 ℃.Frozen meat generally provides with 20 kilograms lump form.During use, lump is warming up to about 10 ℃ promptly thaws, but be in the good environment of temperature adjustment.Thereby the skin of lump is thawed or is melted for for example maximum dark about 1/4 inch, but still under about 0 ℃ temperature, continuing to thaw in all the other inside that the while lump still freezes, therefore keeps the outside to be lower than about 10 ℃.

As freezing substituting of animal flesh, animal flesh can freshly make, to be used to prepare the animal flesh composition, as long as the fresh animal flesh that makes is stored in and is no more than under about 4 ℃ temperature.

The water content of freezing or do not freeze raw meat is generally at least about 50% by the weight of described raw meat, and is generally about 60% to about 75% most.In embodiments of the invention, the fat content of freezing or do not freeze raw meat is at least 1% by weight, generally is about 15% to about 30% by weight.In other embodiments of the present invention, can use meat products and the defatted meat goods that have by weight less than about 10% fat content.

In some embodiments, animal flesh can be cooked in advance, so that pulp dewaters and prevents that those fluids in further processed and applied (for example, the boiling culinary art) discharges during, to remove the natural oil that can have strong local flavor, condense animal protein and make meat and bone is loosened perhaps demonstrates desired and flavor characteristics textureization.Pre-cooking process can carry out in steam, water, oil, hot-air, smog or their combination.Generally animal flesh is heated to internal temperature between 60 ℃ and 85 ℃.

C. with other composition blend

Flavor enhancement, spices, antioxidant or other composition blend that the mixture of hydration colored structured protein products or hydration colored structured protein products and animal flesh can describe in detail among (I) C with water and multiple part as mentioned.To understand as the technical staff, the selection that joins the composition in the animal flesh composition can and will be depended on food product to be made.

Composition mixes and the order of blend can and will be according to prepared product and different.In one embodiment, animal flesh and flavor enhancement and other composition blend can be added the hydration colored structured protein products at last.In another embodiment, can be together with animal flesh and the blend of hydration colored structured protein, then simultaneously or the continuous mutually supplementary element that adds.In another embodiment, can with animal flesh with hydration colored structured protein products combination before in saline solution wet salting.In other embodiments, can continue hydration colored structured protein products and flavor enhancement and other composition blend (animal flesh that does not contain interpolation) simultaneously or mutually.

Regardless of the order of composition combination, can be by composition being stirred, stir or mix the sufficiently long time forming uniform mixture, thereby with the mixture blend.Can use be used to stir, stirring, blend or mix the conventional equipment of described mixture, with the described mixture of blend effectively.Part water in the alternative prescription of ice cube makes described mixture be maintained at about 10 ℃ or more under the low temperature during the blend step.Alternatively, can during blend, mix carbon dioxide snow, so that described mixture is maintained at about 10 ℃ or more under the low temperature.

D. be processed into meat products

Usually then meat mixtures or imitative meat mixtures are processed into the multiple difform food product that has.For example, described product can be wet salting or dry-salt meat products, such as pork ham, poultry meat ham, bacon, smoked poultry meat, one-tenth beef, one-tenth pork, Spiced smoked beef, salami, Italian peppery intestines or the like.Described product can be the meat products of smoking, such as the chum salmon of smoking, the black carp of smoking, bacon, sausage, frankfurter, boulogna sausage or the like.Alternatively, described product can be red product, and such as peperoni or garlicky peppery intestines, its color comes from red pepper, sweet green pepper or chilli powder.Described product can be a white products, such as steak, meat pie, shredded meat or the cube meat made by white poultry meat, the white flesh of fish, veal or pork.At last, described product can be a brown product, such as section, meat pie, cube meat or the thin slice of the dark-coloured meat of beef, mutton or poultry.

In some embodiments, described meat mixtures or imitative meat mixtures can be pumped in the casing, to form sausage string, ring, bar, volume etc.Before in being tucked into casing, can be with described mixture wet salting.Described casing can be permeable casing, such as cellulose sausage casing, fabric casing for sausage, collagen casing or natural membranes.Alternatively, described casing or can be impermeable plasticity casing.In another embodiment, before further processing, described meat mixtures can form piece, bar, volume, sheet, cake, string or other shapes.The shaped meat goods can be coated with the milk egg and stick with paste, and/or are coated with breading.Alternatively, then can be with the section of shaped meat goods, cut-flower, stripping and slicing or chopping.In another embodiment, meat mixtures or shaped meat mixture can be incorporated in sealable packing, pouch or the jar, for further processing.

After mixture forms required form or is introduced in the required packing, food product further can be handled.Processing can comprise that culinary art, part cook, freeze or known in the artly can be used for making any method that frame is hidden stable prod.In one embodiment, the shaping food product can on-the-spot be cooked.Can use any method that is used to cook final meat products known in the art.The limiting examples of cooking methods comprises hot cooking, vapour cooking, parboils, prefrying, fried, boiling culinary art, hot sootiness culinary art under controlled humidity, and the baking box method, comprises microwave method, conventional method and convective methods.Usually, with the interior temperature of meat products boiling at least 70 ℃.Before culinary art, by some meat products is stored a period of time with their wet saltings or dry-salt under about 4 ℃ temperature.In addition, can the culinary art before or during, make some meat products stand the sootiness of a period of time.

In one embodiment, can be in preferred about 80 ℃ hot water cooker, with the meat products boiling reach about 70 ℃ to about 80 ℃ interior temperature.In another embodiment, the meat products vapour cooking can be reached about 70 ℃ to about 80 ℃ interior temperature.In an alternative embodiment, can be with described meat products prefrying in 190 ℃ oil, boiling in humidity-controlled baking box then reaches about 74 ℃ interior temperature.In another embodiment, culinary art or uncooked meat products can be packed and are sealed in the jar in the mode of routine, and in preparation, adopt conventional encapsulating method, to pass through retort sterilization.In another embodiment, final meat products can for finishing after a while, perhaps be freezed with not boiling attitude, part boiling attitude or boiling attitude by the part boiling.Though the meaty food boiling that can not will include colored structured protein products is to the interior temperature identical with the product that comprises animal flesh, but generally they are heated to sufficiently high temperature, so that optional adhesive condenses, removes too much moisture, perhaps make product stable.The said goods is salable in polybag, be placed in the dish by outer wrapping, by vacuum-packed, freeze or boiling.

Definition

As used herein, term " animal flesh " is meant muscle, organ and the byproduct thereof that comes from animal, and wherein said animal is terrestrial animal or aquatic animal.

As used herein, term " meat mincing " is meant the meat paste that derives from animal body.Force meat on the bone or meat and bone by the device of boning, make meat and osteodiastasis, and size reduces.The meat that takes off from bone will no longer spend the bone device processing.By forcing meat is isolated from meat/bone mixture by cylinder with minor diameter hole.Meat shows as liquid, and forces it to pass through hole, and remaining bone material then stays.Can raise the fat content of meat mincing by the adding tallow.

As used herein, term " extrudate " is meant the product of extruding.In this context, comprising substantially, the structured protein products of the azelon of alignment can be extrudate in some embodiments.

As used herein, term " fiber " is meant after the fragment characteristic test that describes in detail to have the structured protein products that is about 4 centimetres wide about 0.2 centimetre sizes in carrying out embodiment 2.

As used herein, term " glutelin " is meant the albumen cut in grain flour such as the wheat, and it has high content of protein and particular structure and adhesive property.

As used herein, term " sheet " is the mode that characterizes the fragment percentage of structured protein products.The mensuration of fragment feature is specified among the embodiment 2.

As used herein, term " meat gruel " or " emulsified meat " are meant runny meat products, and such as the meat slurries, wherein said meat is than the easier extension of untreated meat.

As used herein, term " imitative meat " is meant the animal flesh composition that does not contain animal flesh.

As used herein, term " azelon " is meant the independent continuous filament yarn with different length of common definition protein product structure of the present invention or discrete strip.In addition, because protein product of the present invention has the azelon of alignment substantially, so described protein product holomyarian meat ground is given in the arrangement of azelon.

As used herein, term " cotyledon fiber " is meant the soybean cotyledon polysaccharide part that comprises at least about 70% dietary fiber.Cotyledon fiber comprises certain micro-soybean protein usually, but also can be 100% fiber.As used herein, cotyledon fiber does not relate to or comprises the soybean skin fiber.In general, cotyledon fiber is formed by soybean, and its generation type is: remove shell and the plumule of soybean, with the cotyledon tablet forming or pulverize, and from tablet forming or the cotyledon that pulverizes, remove oil, then cotyledon fiber is separated with the soybean protein material and the carbohydrate of cotyledon.

As used herein, term " soy meal " is meant whole soya-bean powder, enzymatic activity soy meal, defatted soy flour and their mixture.Defatted soy flour is meant the pulverised form of defatted soybean material, preferably comprises the oil less than about 1%, makes particle to form by the particle of 100 orders (Unite States Standard) screen cloth by size.Utilize conventional soybean Ginding process, soybean cake, fragment, thin slice, meal or these mixtures of material are ground into soy meal.Soy meal has the soybean protein content based on moisture-free about 49% to about 65%.Preferably grind described powder very thin, most preferably make to have and stay on 300 orders (Unite States Standard) screen cloth less than about 1% powder.Whole soya-bean powder is meant the full soybean that comprises all crude oil (being generally 18% to 20%) that is ground.Described powder can be an enzymatic activity, and perhaps it can or be toasted so that enzymatic activity minimizes by heat treatment.The enzymatic activity soy meal is meant by minimum degree heat treatment can not make the invalid whole soya-bean powder of its native enzyme.

As used herein, term " FSPC " is meant to have based on moisture-free basis moisture-free about 65% to the soybean material less than the protein content of about 90% soybean protein.FSPC also comprises cotyledon fiber, usually based on moisture-free about by weight 3.5% to about 20% cotyledon fiber at most.FSPC is formed by soybean, and its generation type is: remove skin and the plumule of soybean, with the cotyledon tablet forming or pulverize and sheet or the cotyledon that pulverizes are deoiled, then soybean protein is separated with the soluble carbohydrate of cotyledon with cotyledon fiber.

As used herein, term " soybean protein isolate " is meant to have based on the soybean material of moisture-free at least about the protein content of 90% soybean protein.Soybean protein isolate is formed by soybean, its generation type is: shell and the plumule of soybean are removed from cotyledon, with the cotyledon tablet forming or pulverize, and from tablet forming or the cotyledon that pulverizes, remove oil, the soybean protein of cotyledon is separated with cotyledon fiber with soluble-carbohydrate, then soybean protein is separated with soluble-carbohydrate.

As used herein, term " starch " is meant the starch that comes from any natural origin.Starch source is generally cereal, stem tuber, root and fruit.

As used herein, term " silk " is meant in carrying out embodiment 2 to have behind the fragment characteristic test that describes in detail and is about 2.5 to about 4 centimetres of structured protein products that are wider than about 0.2 centimetre size.

As used herein, term " flour " is meant the flour that grinding wheat obtains.In general, the granularity of flour is about 14 to about 120 μ m.

Embodiment hereinafter described can understand the present invention who has above summarized better by reference.The following example is represented concrete but nonrestrictive embodiment of the present invention.

Embodiment

The following example shows the characteristic of structured protein products of the present invention and various meat compositions.

Embodiment 1: the mensuration of structured protein products shear strength.

Measure the shear strength of sample, unit is gram, and it can be measured by following steps.Weighing structured protein products sample, and be placed in the heat-sealable pouch, and come the aquation sample with the room temperature running water of three times of about sample weight.Pouch is vented to the pressure of about 0.01 crust and seals this pouch.Allow that sample aquation about 12 was to about 24 hours.Remove the sample of aquation and be placed on the texture analyser base, the orientation of base makes the cutter of texture analyser that sample is cut along diameter.In addition, sample is placed on direction under the texture analyser cutter and should makes cutter cut along the major axis perpendicular to the sliced meat of matter structureization.The suitable cutter that is used to cut extrudate is the TA-45 type cutting blade that TextureTechnologies (USA) makes.The suitable texture analyser that carries out this test be Stable Micro Systems Ltd. (England) make be equipped with 25,50 or the TA of double centner load cell, the TXT2 type.In the context of this test, shear strength is to be used to cut the maximum, force of wearing sample, and unit is gram.

Embodiment 2: the mensuration of structured protein products fragment feature

The step that is used to measure the fragment feature can followingly be carried out.Only adopt full wafer, the about 150 gram structured protein products of weighing.Sample placed heat-sealable polybag and add the water of 25 ℃ of about 450 grams.Vacuum seal polybag and made the content aquation about 60 minutes under about 150mm Hg.The sample of aquation is placed the precious agitator in the KM14G0 type kitchen of being furnished with single blade, and (Saint Joseph stirred content two minutes in bowl MI) and with 130rpm.The side of scraper blade and bowl, and at the bottom of will scraping bits and backing bowl.Repeat to stir and swipe twice.From bowl, take out about 200g mixture.About 200g mixture is divided into three groups.Group 1 is the sample portion of fiber with at least 4 centimeter length and at least 0.2 centimetre wide.Group 2 is for having the sample portion of the wide silk of 2.5cm to 4.0cm length and 0.2cm.Group 3 does not set up 1 or organize the part of 2 parameters jointly for being inconsistent.Each group of weighing, and record weight.With group 1 with organize 2 weight and add and be in the same place, and divided by starting weight (for example about 200g).Can measure percentage large stretch of in the sample like this.If income value is lower than 15% or be higher than 20%, then test is finished.If value then weighs about 200g again from bowl between 15% to 20%, mixture is divided into three groups, and calculates once more.

Embodiment 3: the preparation of colored structured protein products

Can use following extrusion method to prepare colored structured protein products of the present invention, it is with to be used for those of embodiment 1 and 2 similar.For example, assign to make red structured protein products by the one-tenth of listing in the table 1 in oar formula blender and mixing.

Table 1: prescription

Stir content and do the soybean protein mixture that mixes to form.To do mixed thing subsequently and transfer in the hopper, the described dried thing that mixes will be incorporated into the preprocessor from described hopper with water, to form the soybean protein pre-composition of handling.The soybean protein pre-composition that to handle then joins in the double screw extruder with the speed that is no more than 75kg/min.Extrusion device comprises five temperature-controlled areas, and wherein protein mixture is controlled to following temperature: about 25 ℃ in first district, and about 50 ℃ in second district, about 95 ℃ in the 3rd district, about 130 ℃ in the 4th district, and in the 5th district about 150 ℃.Extrude material and stand pressure in first district, stand the pressure of about at most 1500psig in the 5th district at least about 400psig.Can water be injected in the extruder barrel by one or more injection nozzles that are communicated with the thermal treatment zone.The material of extruding of fusion leaves extruder barrel by the die head sub-assembly of being made up of die head and back plate.Flow through the die head sub-assembly along with extruding material, the azelon that comprises within it is in alignment with each other basically, forms the fiber extrudate.The fiber extrudate leaves after the die head sub-assembly, with flexible cutter its cutting also is dried to incision of matter about by weight 10% water content subsequently.

Embodiment 4: the chicken patties that comprise white structured protein products

Achromatic structure protein product (SPP) has straw look or light gray, is different to rub after the boiling or the Fresh Grade Breast color of emulsification.Yet by mix during the extrusion SPP that titanium dioxide presents white have with boiling after the white/sepia of Fresh Grade Breast color similarity.Prepare the chicken patties that comprise white broken chicken and white SPP according to the prescription shown in the table 2.

Table 2: chicken patties prescription

Composition	The test products (%) that contains SPP
		White chicken	?63.00
Water	??20.00
		Cock skin (deriving from white meat mincing)	??9.25
SPP (white)	??6.00
		Salt	??0.60
Natural or artificial poultry flavor enhancement	??0.50
		Sodium phosphate trimer	??0.35
??MSG	??0.14
		Onion powder	??0.06
Garlic powder	??0.05
		White pepper powder	??0.03
Celery seed powder	??0.02
		Amount to	??100.00

Generally with the SPP hydration, three parts of water are done SPP (w/w) to portion.The SPP of hydration is ground by 1/8 to 1/4 (3 to 6mm) inch Plate grinder, perhaps can be cut, to reduce granularity by Comitrol.Chicken fillets brisket and cock skin are ground by 1/8 inch (3mm) Plate grinder.Grinding, during blend and the packing, should make chicken and cock skin should keep low temperature as much as possible.Can be with the chicken mixture and about 1 to 2 minute of the hydration SPP blend that grinds or mince that grinds.Residual components except salt is joined in the meat mixtures, and blend is about 1 to 2 minute then.Can during blend, mix carbon dioxide snow, mixture temperature is maintained at about-2 to about 0 ℃.Add salt, and with about 30 seconds of described mixture blend.By the time in the presence of salt that the meat mixtures blend is longer, can obtain harder meat pie.Use commercial former to make meat mixtures form required shape and size.After shaping, immediately meat pie is coated the milk egg and stuck with paste and be stained with and roll on breading (by finally being stained with weight＜30% that rolls on breading).Then in 188 to 193 ℃ of frying oils with meat pie prefrying 30 seconds.Use humidity-controlled baking box then, meat pie is boiled reaches 74 ℃ interior temperature.Then will cook well-done meat pie via IQF freezes and packs.

Embodiment 5: the fish cake that comprises white structured protein products

Prepare the fish cake that comprises minced fish and white SPP according to the prescription shown in the table 3.The flesh of fish can derive from Tilapia mossambica, halibut, cod or any other plain boiled pork fish.Can adopt with scheme similar described in the embodiment 1 and prepare fish cake.Fish cake can be coated with milk egg paste and be stained with the breading that rolls on about 27.4% (by final dry weight basis), and boils described in embodiment 1.

Table 3: fish cake prescription

Composition	The test products (%) that contains SPP
		The white minced fish	??57.27
SPP (white)	??10.00
		Water	??30.00
Salt	??1.00
		Dried onion	??1.00
Dried dill	??0.50
		The Herbalox antioxidant (the HT-W type, Kalsec)	??0.08
White pepper powder	??0.15
		Amount to	??100.00

Embodiment 6: Genoa formula salami that comprises red structured protein products

Prepare dry-salt Genoa formula salami goods, wherein substitute during extrusion with the carmine SPP that dyes redness with the part chopped pork.The prescription that comprises or do not comprise coloured SPP is listed in the table 4.

Table 4: salami prescription

Composition	Reference product (%)	The test products (%) that contains SPP
			Chopped pork (25% fat)	??96.115	??81.698
Salt	??2.901	??2.901
			Sodium nitrate	??0.074	??0.074
Black pepper	??0.250	??0.250
			Complete black pepper	??0.130	??0.130
Garlic powder	??0.030	??0.030

Composition	Reference product (%)	The test products (%) that contains SPP
			Dextrose	??0.500	??0.500
Hydration SSP (redness)	??-	??14.417
			Starter culture	??+	??+
Amount to	??100.001	??100.001

Pork can grind by 1/4 or 1/2 inch Plate grinder, and Keep cool.The SPP of hydration is ground by 1/4 or 1/2 inch Plate grinder, and perhaps available Comitrol cuts, to reduce granularity.Can with chopped pork and the coloured SPP that grinds with pickle composition and flavoring ingredients mixes, and blend is until evenly.Mixture is filled in the casing, then fermentation and dry-salt under controlled low temperature and humidity.Can prepare reference product in the same manner, but not contain SPP.

Embodiment 7: the canned corned beef that comprises red structured protein products

Canned one-tenth beef is to use a kind of in the canned meat products of the boiling of red SPP preparation.Wherein part beef is shown in Table 5 by the prescription that red SPP substitutes.

Table 5: Salted beef's prescription

Composition	Reference product (%)	The test products (%) that contains SPP
			Beef (15% fat)	??25.00	??15.0
Tallow (80% fat)	??1.00	??1.00
			Ox cheek meat (15% fat)	??15.00	??15.00
Ox connective tissue-1 class	??5.00	??5.00
			Ox head (20% fat)	??3.00	??3.00
Ox connective tissue-2 class	??25.00	??22.90
			Ox shin meat	??1.00	??1.00
Tripe	??3.00	??3.00
			Water	??11.03	??11.03
Wheaten starch	??7.00	??7.00
			Salt	??2.70	??2.70

Composition	Reference product (%)	The test products (%) that contains SPP
			Natrium nitrosum	??0.01	??0.02
Sucrose	??1.10	??1.10
			??MSG	??0.15	??0.15
??FXP?M0188	??-	??2.00
			Sodium phosphate trimer	??-	??0.10
SPP (redness)	??-	??2.50
			The water that is used for hydration SPP	??-	??7.50
Amount to	??100.00	??100.00

The Plate grinder of beef by 1/2 inch ground, and connective tissue and the tripe composition Plate grinder by 1/8 inch is ground.With meat mincing and the hydration SPP blend that grinds/shred.Add salt, sucrose, MSG, nitrite, part water, and about 3 minutes of blend.Add FXP M0188, and blend 30 seconds, add remaining water then, and with about 3 minutes of mixture blend.At last, add starch, and with about 3 minutes of mixture blend.Under about 15 to 20 ℃, described mixture is filled in the jar, and heated 120 minutes down at 112.8 ℃.Can prepare reference product in the same manner, but not contain SPP.

Embodiment 8: what comprise red structured protein products pickles the turkey leg product

The turkey leg product is pickled in preparation, and wherein part turkey round is substituted by pink/red SPP.Wherein 22% turkey round is shown in Table 6 by the prescription that red SPP substitutes.

Table 6: turkey leg prescription

Composition	Reference product (%)	The test products (%) that contains SPP
			The turkey round	??31.000	??24.000
Carmine (3.5% carminic acid)	??0.035	??0.027
			Water	??48.291	??48.291
Salt	??1.425	??1.425
			Meat rice noodle roll (prescription salts down)	??0.400	??0.400
The blend of protein, starch and acid phosphate (UPRO system M112)	??7.410	??7.410

Composition	Reference product (%)	The test products (%) that contains SPP
			Sodium phosphate trimer	??0.410	??0.410
Sodium isoascorbate	??0.045	??0.045
			Sucrose	??0.900	??0.900
Spices	??0.800	??0.800
			??MSG	??0.080	??0.080
Smoke solution	??0.100	??0.100
			Farina	??6.454	??6.454
Cornstarch	??2.050	??2.050
			K-type carragheen mixture	??0.600	??0.600
SPP (pink/redness)		??1.752
			The water that is used for hydration SPP		??5.256
Amount to	??100.000	??100.000

The turkey round can grind by 3/8 inch Plate grinder, and makes the coloured SPP of hydration by 1/2 inch Plate grinder.Prepare saline solution by mixing with remaining composition; In saline solution, use 30% ice.Saline solution is mixed with broken turkey meat, and kneaded 2.5 hours with the speed of 19rpm.In last 10 minutes of kneading process, SPP joins in the mixture with hydration.Mixture is pumped in the casing, and boiling reaches 76 ℃ interior temperature.Then with the section of bulk or round log shape product, with embodiment 9 and 10 in the color of the product that describes in detail carry out color relatively.

Embodiment 9: comprise red structured protein products and maltodextrin and protect pickling of look auxiliary agent The turkey leg product

Repeat the step of embodiment 8 (test products that contains SPP), wherein this embodiment also comprises 2.33% maltodextrin.Then with bulk or the section of round log shape product, to carry out color relatively with the color of embodiment 8 reference product.

Embodiment 10: comprise the turkey of pickling that red structured protein products and calcium alginate are protected the look auxiliary agent The leg product

Repeat the step of embodiment 8 (test products that contains SPP), wherein this embodiment also comprises 0.07% calcium alginate.Then with bulk or the section of round log shape product, to carry out color relatively with the color of embodiment 8 reference product.

Fig. 9 is for pickling the photographs of turkey leg goods section among the embodiment 8, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, do not exist and protect the look auxiliary agent.Embodiment 8 test products that contain SPP be used for Figure 10 and 11 respectively with embodiment 9 and 10 in the tester that compares of color.

Figure 10 is for pickling the photographs of turkey leg goods section among the embodiment 9, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, exist maltodextrin as protecting the look auxiliary agent.As shown in Figure 10, the color of embodiment 9 does not show the phenomenon of fading of embodiment 8 among Fig. 9.

Figure 11 is for pickling the photographs of turkey leg goods section among the embodiment 10, wherein part turkey round is replaced by pink/red structured protein products (SPP).In this meat pie, exist calcium alginate as protecting the look auxiliary agent.As shown in Figure 11, the color of embodiment 10 does not show the phenomenon of fading of embodiment 8 among Fig. 9.

Although the present invention explains with regard to exemplary, be to be understood that its multiple modification will become apparent those skilled in the art when reading this specification.Therefore, should be appreciated that invention disclosed herein is intended to this type of modification is contained within the scope of the appended claims.

Claims (23)

1. animal flesh composition, described composition comprises:

A. a certain amount of animal flesh; With

B. colored structured protein products, described colored structured protein products have the azelon of alignment substantially.

2. the animal flesh composition of claim 1, wherein said colored structured protein products comprises the azelon that aligns substantially in the mode shown in the micro-image of Fig. 1.

3. the animal flesh composition of claim 2, wherein said colored structured protein products have the average shear intensity of at least 1400 grams and at least 10% average fragment characteristic.

4. the animal flesh composition of claim 3, wherein said colored structured protein products comprises and contains protein material, and the described protein material that contains is selected from soybean, wheat, canola, corn, lupin, oat, pea, rice, Chinese sorghum, dairy products, whey, egg and their mixture.

5. the animal flesh composition of claim 1, wherein said colored structured protein products has the protein based on dry matter about 40% to about 90%.

6. the animal flesh composition of claim 7, wherein said colored structured protein products comprises protein, starch, glutelin, fiber and their mixture.

7. the animal flesh composition of claim 8, wherein said colored structured protein products comprises:

A. based on the soybean protein of dry matter about 35% to about 65%;

B. based on the wheat gluten flour of dry matter about 20% to about 30%;

C. based on the wheaten starch of dry matter about 10% to about 15%; With

D. based on the fiber of dry matter about 1% to about 5%.

8. the animal flesh composition of claim 1, wherein said colouring agent is selected from famille rose, FD﹠amp; Red No. 40 of C, annatto, caramel, titanium dioxide and their mixture, the concentration of wherein said colouring agent is by weight about 0.001% to about 5.0% scope.

9. the animal flesh composition of claim 1, described composition also comprise protects the look auxiliary agent, and described guarantor's look auxiliary agent is selected from maltodextrin, metal alginates and their combination.

10. the animal flesh composition of claim 1, described composition also comprises the pH conditioning agent, described pH conditioning agent is an acidulant, described acidulant is selected from citric acid, acetate, tartaric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, sorbic acid, benzoic acid and their combination, and wherein the amount of the described pH conditioning agent that mixes with described colored structured protein products counts 0.1% to about 5% by dry matter weight.

11. the animal flesh composition of claim 1, wherein said animal flesh are selected from beef, veal, pork, mutton, poultry meat, poultry, game meat, marine product and their combination.

12. the animal flesh composition of claim 11, wherein said composition comprise about by weight 1% to about 40% colored structured protein products and about by weight 20% to about 80% animal flesh.

13. the animal flesh composition of claim 1, wherein said composition are the butcher's meat goods, described structured protein products is selected from:

A. red product, described structured protein products is dyed redness, and described meat is selected from beef, pork, poultry, the flesh of fish and their combination;

B. plain boiled pork product, described structured protein products be by white colouring, and described meat is plain boiled pork, is selected from chicken, turkey meat, the flesh of fish, pork, veal and their combination;

C. dark-coloured meat product, described structured protein products is dyed brown, and described meat is dark-coloured meat, is selected from beef, veal, pork, mutton, poultry, game meat and their combination; With

D. their combination.

14. the animal flesh composition of claim 13, described composition also comprises water and reagent, and described reagent is selected from sugar, flavor enhancement, antioxidant, adhesive, curing agent and their combination.

15. the animal flesh composition of claim 14, wherein said product are coated with the milk egg and stick with paste and breading.

16. the animal flesh composition of claim 1, described composition also comprises at least a animal material in mixture, wherein the animal protein material is selected from casein, caseinate, lactalbumin, concentrated milk protein, separation lactoprotein, ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovum siderophillin, livetin, vitellin, albumin, globulin, lecithin and their mixture.

17. imitative animal flesh composition, described composition includes colored structured protein products, wherein extrude by the die head sub-assembly and form described colored structured protein products by containing vegetable protein materials and at least a colouring agent, coloured extrudate has the azelon of alignment substantially.

18. the imitative animal flesh composition of claim 17, wherein said colored structured protein products comprises the azelon that aligns substantially in the mode shown in the micro-image of Fig. 1.

19. the imitative animal flesh composition of claim 17, wherein said colored structured protein products have the average shear intensity of at least 1400 grams and at least 10% average fragment characteristic.

20. the imitative animal flesh composition of claim 17, described composition also comprises fat source, and wherein said fat source is selected from fat based on dairy products, based on the fat of plant with based on fat of animal and their combination.

21. the imitative animal flesh composition of claim 17, wherein said fat source is the fat based on plant, and described fat is selected from Canola Oil, cottonseed oil, grape-kernel oil, olive oil, peanut oil, palm oil, soybean oil, rice bran oil, sunflower seed oil and their mixture.

22. the imitative animal flesh composition of claim 17, wherein said fat source is the fat based on animal, and described fat is selected from butter, lard, butter, poultry fat, fish oil and their mixture.

23. the imitative animal flesh composition of claim 17, described composition also comprises reagent, and described reagent is selected from: flavor enhancement, fat source, antioxidant, adhesive, pH conditioning agent, vitamin, mineral matter, polyunsaturated fatty acid and their combination.

Images