Method for producing a texturized dairy protein

Patent metadata

Field	Value
Publication number	US-10813373-B2
Application number	US-201616063521-A
Country	US
Kind code	B2
Filing date	Dec 16, 2016
Priority date	Dec 18, 2015
Publication date	Oct 27, 2020
Grant date	Oct 27, 2020

Abstract

The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

First claim

The invention claimed is:

1. A method for producing a texturized dairy protein (TDP), comprising the following steps:
(a) providing a mixture consisting of
(a1) a dairy protein, and
(a2) a fiber material and/or plant protein,

(b) extruding the mixture in the presence of about 50 to about 75 wt % of water and/or whey with application of a temperature gradient from about 20 to 40° C. at the inlet, via a peak temperature of about 160 to 200° C. in the middle, and a drop to about 100 to 140° C. at the outlet of the extruder, and with application of a pressure in the range from 1 to about 200 bar, and
(c) depressurizing the extrudate.

2. The method as claimed in claim 1 , wherein dairy proteins, whey proteins and/or casein are used as component (a1).

3. The method as claimed in claim 1 , wherein component (a2) is used in a fraction of about 25 to about 75 wt %, based on the total amount of components (a1) and (a2).

4. The method as claimed in claim 1 , wherein the mixture is extruded with a rotary speed in the range from about 200 to about 2000 rpm.

5. The method as claimed in claim 1 , wherein the mixture is depressurized to atmospheric pressure in one step after leaving the extruder and brought into pieces.

6. The method as claimed in claim 1 , wherein the mixture is depressurized into a cooling bath after leaving the extruder.

7. The method as claimed in claim 1 , wherein the mixture is passed into a cooling tunnel under pressure after leaving the extruder to cool the composition so that it leaves the cooling tunnel at atmosphere pressure.

8. The method as claimed in claim 1 , wherein the extruded composition is brought into pieces and, for further texturizing, is subjected to at least one of the two following measures:
(i) deep-freezing and thawing, and/or
(ii) cooking in stock.

9. The method of claim 1 , comprising providing texture of the dairy protein of fish, vegetables, mushrooms or tofu.

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• Dieker Veronika
• Buchholz Anne
• Zink Ralf

Classifications

• A23C21/08 Primary

  containing other organic additives, e.g. vegetable or animal products · CPC title

• A23L31/00

  Edible extracts or preparations of fungi; Preparation or treatment thereof · CPC title

• A23L27/60

  Salad dressings; Mayonnaise; Ketchup · CPC title

• A23L7/143

  Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products · CPC title

• A23J3/24

  using freezing · CPC title