• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.8 millimols per 1 g of protein, and admixed with food colors, whereafter all the casein and milk albumins are coagulated, and the coagulate is disintegrated and granulated together with serum, whereafter a preliminary texturing of the granulated pulp is carried out, followed by the full texturation thereof, by forcing it through a nozzle, and the obtained texturized milk protein are disintegrated in pieces of various sizes or formed into bodies of various shapes, and conditioned in water, repeatedly in a continuous system, and the finished milk protein are frozen or lyophilized, or delivered immediately to storage.
    公开号:SU978714A3
    申请号:SU782596553
    申请日:1978-03-28
    公开日:1982-11-30
    发明作者:Познаньски Стефан；Сметана Збигнев；Шпендовски Ежи；Стыпулковски Хенрык；Яницки Ян；Шевчык Зенон
    申请人:Акадэмия Рольничо-Технична Ольштын (Инопредприятие)；
    IPC主号:
    专利说明:

    emulsifiers, homogenized and mixed with the remaining cooled portion of milk, and the production of milk proteins; by treating the resulting mixture with a buffer to a level of calcium bound to milk protein of 0.35–8 mmol / g of protein, the mixture is coagulated, crushed and granulated. At that, the structuring is carried out first by twisting the granulated mass, then by stretching, punching and pressing at a temperature of 060 ° C, the obtained structured milk proteins are crushed, and the fixation of structured proteins in water is carried out in two stages, first with a temperature of 3-15 minutes or in water with a content of 2-10 sodium chloride, and then in watertemperature, whereupon the product is frozen. The emulsifier is added in an amount of 0.1-1.5% of the amount of fat added to the milk and constituting up to 3% of the weight of the mixture. Structuring is carried out to obtain a granulated mass with a content of water and milk sugar up to 5. Twisting is carried out at a pH of 5.56, 2, and a temperature of 60-80 ° C in the presence of polyphosphates in an amount of 0.010.8%. In addition, the structured white Milk is molded by pressing through a spinneret, after which it is passed through a solution of milk proteins, calcium protein, sodium-calcium protein and egg albumin. The drawing shows the technological scheme for obtaining the product. For the implementation of the method, whole milk, partially or completely skimmed, enriched with calcium salts or calcium phosphate salts is applied and subjected to high short-term pasteurization at 9092 ° C for with or without the addition of the said salts, milk is subjected to low pasteurization at 7278 ° C within 15-30 s. 75-95% of the total processed volume is separated from the milk prepared in this way and, after cooling, is transferred directly to the reaction tank, and the remaining milk is 5-25% by volume after cooling to a temperature from 0 to emulsify with animal fat. (lard, beef tallow, lard shrimp) or with vegetable fat (soybean oil, palm, coconut, sunflower, or their mixture) in an amount from 0.5 to 3% by volume in relation to the total amount of processed d with the addition of emulsifiers to food, For example monoglitseridovogo concentrate or vegetable phospholipids, soy lecithin in amounts to provide emulsification of milk with added fat and protein retention in fat mass during further processing. The emulsification of a fat suspension in milk is carried out by vigorous stirring at 0-70 ° C, and then passing under a pressure of .100170 atm through a slit in the head of the homogenizer. Milk with dispersible fat is transferred to a reaction tank containing the rest of the processed milk. Then, the milk, together with the emulsified fat suspension, is buffered by adding a biological solution of lactic or citric acid or food acetic, hydrochloric or phosphoric acid to ensure partial decalcification of calcium phosphokazeinate molecules in such a way that the calcium level associated with milk protein from 0.35 to 0 is maintained. , 8 mmol / 1 g white, depending on the properties of the structured milk proteins, after which such dyes or their mixtures allowed in food products, such as cochineal from OBDCCUS caoti a1 Scale 1 from auchusa tinctori, are added a, sosa red. from sapa beans, lao from cpocus lacca, orchil lichus, annato from Yha papa, orange yellow S, tartrazin S, raspberry J, codeine new, red cacheni A indigokralin, caramel, onion peel extract. Enzymes coagulating milk proteins, such as rennet, pepsin, or microbial hydrolases, are introduced into the milk or milk that is prepared in this way to form a coagulant. Calcium Paracaseinate or Calcium Paracaseinate and Casein, combined with whey proteins, Coagula. The nt milk proteins are crushed and transferred by gravity to the lane; a forged rotary device, in which pasteurization and granulation of the coagulum takes place. The pre-structuring of the granulated mass is thermal classification. The thermal mass classification is carried out in a fermented aqueous solution at a pH of the protein mass from 5.6 to 6.2 and 60-80 ° C. To increase the water absorption of the finished product, polyphosphates are introduced into the fermented aqueous solution. In an amount from 0.01 to 0.8 by weight. The pre-structured protein mass is subjected to basic structurization at jO-C O alternately by its annealing in a worm apparatus, being forced through the spinneret and extracting it to obtain the required fibrous structure.
    After the preliminary structuring, additional dyes are added to the preparation, which are used in dyeing milk proteins, flavoring and flavoring such as sodium chloride, sodium glutamate, glutamic acid, glucose, sucrose, sodium phosphate, sodium polyphosphates, sodium citrate, ascorbic acid, natural pepper, marjoram, cumin, coriander clove pepper, nutmeg.
    bay leaf, prlifosfaty, carrageens, zolockoki. pectins, modified starch, concentrates and isolates of plant proteins, whey protein concentrates, calcium proteinate, prepared blood plasma, collagen, plastes concentrates and isolates of proteins of microbial origin, vitamins concentrates. Crushed into pieces, the product of the textured protein of milk is conditioned in an aqueous solution at pH 6.5 to 7.0 and 14-20 ° C for 3-15 minutes or in an aqueous solution of salt with a content of from 2 to 10% sodium chloride at pH 6.5 -7.0 and then in water with a temperature of 2 to 6 ° C. During the conditioning process, the fibrous structure is resistant to the thermal processes used in the production technology of food products, and the preparation is cooled.: Prepared structured milk proteins packaged or frozen in a freezer m tunnel and stored at -18 ° C without freezing or lyophilized or dried in azrifontannoy vibrosushilke. After grinding, the structured milk proteins are passed without peeving through a solution in a baking material, which can be played by a solution of milk proteins, calcium proteinate, sodium calcium proteinigate, chicken egg aluminas, or a mixture of these. The structured proteins are incubated in water with PP-EB C and cooled to, or frozen in a freezer tunnel, or lyophilized or dried at 100-160 ° C and sent to storage or to the recipient.
    The main chemical composition of non-dried structured proteins wt.%: Water Protein 18-30 Fat 0.5-16
    Milk sugar 0.5-2 Natural mineral salts (mainly calcium and phosphorus) 1.5-3.0% by weight The concentration of hydrogen ions corresponds to the pH of beef from 5.9 dB 6.1. The total number of microorganisms in IV is not more than 50,000, yeasts and molds are not more than 100, bacteria from the group of intestinal sticks are unacceptable in 0.1 g, there are no salmonella sticks and there are no pathogenic staphytes. The obtained structured milk proteins are characterized by a high nutritional value expressed in units Protein Efficlenoy Ratio (PER) 3, 2. The method allows to obtain structured proteins, devoid of chemical modification, of high microbiological quality, as well as low, below the allowable limit, the content of metals and unwanted anions and deprived of a high degree of denaturation, in contrast to all known methods of protein texturing by the method of spinning and even by the method of thermal plasticization, in which the obtained fibrous structure is fixed by keeping proteins for a few minutes in a 20% solution of calcium chloride or. other salts with temperature. Structural fibrous and thermally stable milk proteins, according to rheological features, close to meat tissue are obtained as a result of decalcification of milk proteins to 0.45 mmol calcium per 1 g of protein before enzymatic release of coagulum, and then by thermoplastic pressing them and giving them fibrillation precisely defined active acidity. Pre-structuring protein protein mass absorbs aromatic and flavoring substances, eliminating the need for using an inexpensive, time-consuming and not fully hygienic, many hours flavoring aroma bath, and also allows for the introduction of natural dyes in any quantities at their economical consumption, which ensures the formation of structured milk proteins with different color intensity depending on the requirements of the recipient and tastes of the consumer. . The method is explained by the following examples. X Example 1. Skimmed milk in the tank 1 is pumped through pump 2 through the ejector 3, in which the milk is mixed with a systematically dosed solution of calcium from a tank in the amount of mmol per liter of milk. Milk enriched with calcium salts in the amount of 3.6 mmol of calcium chloride is supplied by pump 2 to the equalization tank 5, and then by pump 6 to the plate exchanger 7 for pasteurization for 15 s. Pasteurized milk in the amount of 25 obch flows into the tank 8, and the remaining 75% by volume to the reaction tank 9. For every 1000 l of processed milk, 10-15 kg of pork lard with 1 lecithin are added to the amount of fat in the tank and transferred by pump 11 to tank 8, in which there are 25 vol. quantities of processed milk heated to 60 ° С and subject to continuous and intensive mixing. The resulting mixture of milk and fat is transferred by pump 12 to a surge tank 13, from which it flows by gravity into a homogenizer T, where its contents induce homogenization at a temperature and pressure of TiG atm. The emulsion from the 1A homogenizer is sent directly to the reaction tank 3 into which 75 o6.% Of the pasteurized processed milk is simultaneously transferred. After filling the reaction tank 9, the mixture is adjusted to, after which caramel and onion peel extract are added in an amount of 0.3 volts D. Using the dispenser 15, the necessary amount of lactic acid solution is introduced from the tank 16 to obtain a ml volume of the buffer mixture 0, 1 n. a solution of sodium liquor consumed to change the pH of 100 ml of the mixture by 1 unit. After thorough mixing and the expiration of about 10 minutes, the calcium content associated with calcium phosphose caseinate is adjusted to 0.6 mmol / 1 g of protein. The level of the buffer and the level of growth of the ionic calcium are determined using an ion meter or using a pH stat 17. The milk-fat mixture prepared in this way is coagulated enzymatically, then mechanically crushed, and the separated serum is removed in an amount of 50 to tank 18 through a valve, placed at half the height of the reaction tank 9. The rest of the whey protein mass: serum is transferred by gravity through a closed pipeline 19 to the rotary perforator 20, in which the serum is removed to a content of 75% about the weight of water and U, 5 by weight of milk sugar. The serum flows into intermediate collection 21 and is transferred by pump 22 to reservoir 18. Granulated protein mass falls on a conveyor belt 23, transferring it to a preliminary texture builder 2, in which in fermented aqueous solution to a pH of 6.0 at 70 ° C with the addition of polyphosphates in the amount of 0, by weight, thermal plasticization of the granular material occurs while simultaneously mechanically rotating the torsion of the plasticized mass. Cochineal dyes from cocous cacti are introduced into the resulting preparation; alkanet from anehusa tinctoria, orange yellow S, raspberry J, flavors: sodium chloride, sour monosodium glutamate, sodium isocitrate, water extract of herbs, polyphosphates, whey protein concentrate, calcium proteinate and vitamin concentrates. The closed circulation of hot water in the runner is provided by a pump 25. The plasticized mass flows by gravity into the texture 26 itself, where in the first part it is cooled to 55 ° C and then pumped and mechanically squeezed out by a group of screws, which allow to obtain the required structured properties
    proteins. The shaped strip of structured protein is cut into cubes of size 20 x 20 cm and crushed into pieces of size 5x2 or 7 x 3 cm 1C using a mechanical crusher 27.
    The crushed pieces fall into the perforated container 28 placed in the tank 29. The tank 29 with thermal insulation and the proposed revival device is filled with a fermented aqueous solution of pH 6.5 at 16 ° C. The cooled structured protein together with the tank 28 is transferred by means of the controlled lift 30 to the next tank 21 filled with water at a temperature of 2 ° C. The tanks 29 and 31 have the required number of sections, water is pumped through a closed circulation tank 31 pump 32 - exchanger 33 and periodically replaceable and replenished water. The temperature in tanks 29 and 31, as well as the shelf life of structured milk proteins in the bath, are automatically controlled and monitored. The structured milk proteins are transferred by means of a conveyor, 30 to the dispenser 3 and packed into polystyrene bags 35, weighed on an automatic scale 36, or before packaging are transferred along the belt 37 to a freezing tunnel 38, where they are frozen to a temperature below.
    According to the second variant, the crushed structured proteins are transferred using a perforated conveyor belt 39 located in the tunnel, and in a stream of water are cooled gradually to 14 ° C and then to C.
    Circulation of water is provided by pumps 32, heat exchangers 33 and souls 0. Water from perff conveyor 39 flows into tanks 1 and is transmitted further in a closed loop and is periodically replaced. Further operations, namely packaging or freezing and packaging, proceed as described above.
    The resulting structured milk proteins are resistant to cooking, roasting and sterilizing temperatures.
    Example 2. Partially skimmed milk is enriched with calcium phosphate salts in an amount of 0.0 vol. and subjected to a short pasteurization process for 15 s. 95 whole processed volume is separated from the milk prepared in this way and, after cooling, is transferred directly to the coagulation tank, and the remaining amount, i.e. 5 o6.% 5, is cooled to beef fat, dissolved at 115 ° C and cooled to 70C and with soy oil. Phospholipids are added to the dissolved fat in the amount of T vol.%
    0 fat. I The amount of fat to be connected to the milk is 1 relative to the total amount of milk processed. The mixture of milk and fat is emulsified by vigorous stirring for 30 seconds and then homogenized under a pressure of 170 atm. Milk with dispersed fat is combined with the remaining amount of milk in the coagulum,
    0 tional tank and mechanically stirred for 3 minutes. An edible hydrochloric acid aqueous solution is added to the milk with the emulsified fat suspension in such a way that the pH of the milk is reduced to 6.1, bringing the calcium phosphokazeinate molecules to partial decalcification to the level of calcium associated with protein in the amount
    0 0.75 mmol per 1 g of protein. Then caramel is added in an amount of 0.1 o6,% as well as cocoa red, annata from bixa ogeMana, tartrazine, as well as red koshe nil A and orange yellow in the amount of 0.5 g of each dye per 1000 liters of milk for coloring proteins in corned beef color. To the milk thus prepared, heated or cooled before, is added a solution of rennet enzyme
    权利要求:
    Claims (2)
    [1]
    1: 100,000 in the amount of 30 g per 1000 l of processed milk. After 15–20 minutes, coagulant of milk protein is obtained, which is crushed and separated from the whey. Coagup nt should contain 70 water, which is ensured by the decanting of the serum and mechanical granulation of the coagulant. Granulated protein. ) Kirov mass in an aqueous carrier with a pH of 6.2 and a temperature of 80 ° C with the addition of polyphosphates in an amount of 0.01% by weight, is subjected to thermoplastic and mechanical plasticization. Such flavoring substances, such as sodium glutamate and sodium polyphosphate in an amount of% by weight, as well as blood plasma and plant protein isolates in 119. an amount of 10%, as well as B vitamins in an amount of 1000 units, are also introduced into the resulting preparation. . per 1000 g. Pre-structuralized protein-fat mass is subjected to basic structurization by mechanical pressing and pressing through a spinneret, as well as stretching after cooling to give it a certain stampability that is necessary to ensure fiber. The resulting band of structured. Protein is crushed into 1 x 1 x 1 cm pieces, which are placed in water at pH and with 10% by weight of NaCl for 15 minutes to rinse and fix the preparation. After that, the preparation is placed in a 2 ° C water bath. for 30 minutes of cooling, and after drying, it is passed through into a baking material, in the form of a solution of calcium proteinate and sodium calcium proteinate. The structured protein is kept in water at 90 ° C, then cooled to 2 ° C and packaged. Example 3. Whole milk with 3.0 fat content is pasteurized for 15 s. 85 -ab. This milk is cooled before and transferred to the coagulation tank, and the remaining 15 vol. Milk is cooled to 0 ° C and emulsified with palm and sunflower oil. For every 1000 l of processed milk, 5 kg of palm and sunflower oils, heated to 40 ° C, and .6.25 kg of monoglyceride drug are added, all mixed and homogenized at a pressure of 100 atm. The prepared emulsion is introduced into the milk in a coagulation tank and dyes are added in an amount of 0.9% by volume in the composition of cochinead from coccus cacti, a1kanet from auchusa tinotoria, orange. After thorough mixing, the contents of the reservoir are buffered with a 10% solution of a mixture of citric acid and acetic acid to a milk pH of 6.05, bringing the calcium phosphocasecinate to decalcification to 0 mmol of bound calcium per 1 g of protein. The milk mixture thus prepared is coagulated with pepsin, and the protein coagulum with fat is separated from the whey to a content of 20% by weight of dry weight and 3.5% by weight of lactose. In a partially dewatered preparation, granulated protein; the fat mass is plasticized at a pH of the protein mass with the addition of polyphosphates in an amount of 0.8 by weight. Caramel, onion peel extract, sodium chloride, sour monosodium glutamate, ascorbic acid, water extract of caraway seeds, as well as whey protein and collagen concentrate are introduced into the plasticized mass. After thorough mixing and cooling to a temperature to impart fibrousness to the plasticized protein mass, the strip of fibrous protein-fat preparation is crushed into chunks and conditioned in water with a pH of 6.7 and a temperature of 20 ° C, and then transferred to cooling in water with a temperature of 6 ° C. The structured milk proteins are passed through a solution in the suspension material in the form of egg albumin, and then kept in water with a temperature of 75 ° C for 1 min and cooled to 2 ° C, and then frozen to -18 ° C. The method allows to obtain a high product physico-chemical and microbiological quality, with a high biological value, and also provides a thermally resistant fibrous structure of the target product. Claims 1. A method for producing a thermostable structured protein masse, comprising introducing calcium salts into whole, partially skimmed or skimmed milk. pasteurization, the production of milk proteins, the introduction of dyes, the structuring and fixing of the structure of the produced product in water, and the fact that, in order to ensure the thermal stability of the fibrous structure of the target product, close to meat, milk, before pasteurization, separate into two parts, one of which is 5-25. cooled to 40-70 ° C and emulsified with animal or vegetable fat or their mixture with the addition of emulsifiers, homogenized and mixed with the remaining cooled part of the milk, and the production of milk proteins is carried out by treating the resulting mixture with calcium to a level of calcium associated with milk protein from 0 , 35-0.8 mmol / g of protein, coagulate the mixture obtained, grind and granulate, while structuring is carried out first by twisting the granulated mass, then stretching, pressing and spinning at a temperature of 0-60 ° C, the resulting structure Milk proteins are crushed and the fixation of structured proteins in water is carried out in two stages, first with a temperature of} k2Q ° C for min or in water containing 210% sodium chloride, and then in water with temperature, after which the product is frozen. 2. The method according to claim 1, wherein the emulsifier is added in an amount of 0.1-1.5% of the amount of fat added to the milk and constituting up to 3% of the weight of the mixture. 3. The method according to claim 1, characterized in that the structuring is carried out before obtaining a granulated mass with a water content of 70-80% and milk sugar up to 5%. The method according to claim 4, which is different from the fact that twisting is carried out at pH 2, temperature 60-80 ° C in the presence of TQB polyphosphate in an amount of 0.01-0.8%. 5. A method according to claim 1, characterized in that the structured milk proteins are molded by extrusion through a die, and then passed through a solution of milk proteins, calcium protein, sodium calcium protein and egg albumin. Sources of information taken into account in the examination 1.Patent of France No. 213025, cl. A 23 2 1/00, published. 1972.
    [2]
    2. For the commissioning of the NDP No. P-172128, cl. And 23 P 3/00, published. 1975
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    同族专利:
    公开号 | 公开日
    NL7803493A|1978-10-03|
    HU178712B|1982-06-28|
    US4209534A|1980-06-24|
    DD136330A5|1979-07-04|
    FR2385338A1|1978-10-27|
    DE2813577A1|1978-10-05|
    CA1102610A|1981-06-09|
    DE2813577C2|1982-12-02|
    PL110310B1|1980-07-31|
    PL197104A1|1978-10-09|
    SE7803591L|1978-10-01|
    FR2385338B1|1981-07-31|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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    US3416929A|1964-11-27|1968-12-17|Gen Mills Inc|Food materials mixing process|
    US3378375A|1965-06-03|1968-04-16|Battelle Development Corp|Method of preparing acidified dairy products|
    US3531297A|1968-10-07|1970-09-29|Leprino Cheese Mfg Co|Manufacture of pasta cheese|
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    US3801713A|1970-04-24|1974-04-02|V Tolstoguzov|Method of producing protein-containing lamellar structure meat substitute|
    SU301014A1|1970-04-24|1974-01-15|Ордена Ленина Ститут элементоорганнческих соедипеиий СССР|METHOD OF PREPARATION OF PRODUCTS, SIMULATING L1YASOPRODUCTS|
    GB1290059A|1970-07-01|1972-09-20|
    US3968268A|1970-10-02|1976-07-06|The Griffith Laboratories, Inc.|Process for producing hydratable, translucent to glassy, proteinaceous products, and the resulting products|
    AU446927B2|1970-12-30|1974-03-19|Minaminihon Rakuno Kyodo K.K.|Process for producing fibrous protein product|
    US3889004A|1972-09-25|1975-06-10|Lever Brothers Ltd|High pressure injection of a fatty in aqueous phase|
    US3961077A|1973-10-19|1976-06-01|Leprino Cheese Manufacturing Company|Pasta filata cheese production by stored curd process|
    US4021584A|1975-08-06|1977-05-03|General Foods Corporation|Process for fibered meat analogs|
    FR2333448B1|1975-12-05|1978-04-14|Bel Fromageries|
    IT1291706B1|1997-05-09|1999-01-21|L M P Impianti S R L|POLYESTER PRODUCTION PROCESS, IN PARTICULAR PET, EXPANDED.|US4423083A|1980-04-04|1983-12-27|General Foods Corp.|Fabricated protein fiber bundles|
    US5368871A|1993-01-06|1994-11-29|The United States Of America As Represented By The Secretary Of Agriculture|Seafood analogs from caseinate and process of making same|
    US5792498A|1997-02-21|1998-08-11|Tetra Laval Holdings & Finance, S.A.|Method for processing a homogeneous food product|
    US7597921B2|1999-06-18|2009-10-06|Utah State University|Textured whey protein product|
    US6607777B1|1999-06-18|2003-08-19|Utah State University|Textured whey protein product and method|
    US6907741B2|2003-02-07|2005-06-21|Moobella, Llc|Dynamic process control|
    DE102005062822B4|2005-12-27|2013-10-02|P.F.C. Pro Food Co. Gmbh & Co. Kg|Structured food with a meat-like structure and process for its preparation|
    CA2696332A1|2007-08-23|2009-03-05|Moobella, Llc|Systems and methods of mixing and cooling food products|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    PL1977197104A|PL110310B1|1977-03-31|1977-03-31|Method of producing thermostable structural proteins ofmilk|
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