Method for producing textured protein material

Patent metadata

Field	Value
Publication number	US-11224236-B2
Application number	US-201716082455-A
Country	US
Kind code	B2
Filing date	Feb 14, 2017
Priority date	Mar 28, 2016
Publication date	Jan 18, 2022
Grant date	Jan 18, 2022

Abstract

Problem to be SolvedAn object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.SolutionThe textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

First claim

The invention claimed is:

1. A method for producing a textured protein material, comprising:
forming by an extruder, a sheet-shaped protein material having a porous structure prepared via pressurization and heating; and
then treating the sheet-shaped protein material by an apparatus comprising cutting blade rolls, wherein the apparatus comprises a pair of the cutting blade rolls facing each other,

thereby
making slits sheared on a top surface and an under surface of the sheet-shaped protein material in the same direction as an extruded direction thereof, so that the textured protein material in a sheet shape is formed,
wherein each of the pair of the cutting blade rolls comprises a plurality of annular blades arranged in parallel to each other,
a pitch width between adjacent annular blades of the cutting blade rolls ranges from 0.8 to 1.5 mm,
a clearance width between ends of the annular blades of the pair of rolls is in a range from 10 to 30% relative to a thickness of the sheet-shaped protein material formed by the extruder, the thickness of the sheet-shaped protein material formed by the extruder being in a range from 2 to 5 mm,
each of the plurality of annular blades comprises a square blade that has a flat surface with opposing sides, a pointed corner at each of the opposing sides of the flat surface, and each pointed corner has an angle of 90° between the flat surface and the annular blade,
the slits are pits and projections formed on the top surface and the under surface of the sheet-shaped protein material by press-cutting the top surface and the under surface thereof with the plurality of annular blades, and
protein in the textured protein material consists of plant protein.

2. A method for producing a meat-substituting dry protein processed food product for an instant food product, comprising producing the textured protein material by the method according to claim 1 , and seasoning and drying the textured protein material.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Murata Minori
• Yoshida Kazuki
• Seto Jiro
• Nambu Tomoko

Classifications

• A23B2/90

  by drying or kilning; Subsequent reconstitution · CPC title

• A23V2250/5488

  Soybean protein · CPC title

• A23J3/227

  Meat-like textured foods (meat extenders A23L13/00) · CPC title

• A23V2300/24

  Heat, thermal treatment · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title