Solid protein preparations

Patent metadata

Field	Value
Publication number	US-2016338370-A1
Application number	US-201615152933-A
Country	US
Kind code	A1
Filing date	May 12, 2016
Priority date	May 18, 2015
Publication date	Nov 24, 2016
Grant date	—

Abstract

A solid protein preparation is proposed which is obtainable in that
(a) proteins from natural sources are fed into a screw extruder, (b) a denaturant is added to the mass during the extrusion operation, and (c) the extruded and denatured mass is shaped after it leaves the extruder.

The preparation serves as an inexpensive cheese substitute.

First claim

1 . A solid protein preparation, obtainable by
(a) feeding proteins from natural sources into a screw extruder, (b) adding rennet to the mass during the extrusion operation, and (c) shaping the extruded mass after it leaves the extruder.

2 . A method for production of a protein preparation, comprising
(a) feeding proteins from natural sources into a screw extruder, (b) adding rennet to the mass during the extrusion operation, and (c) shaping the extruded mass of step (b) after it leaves the extruder.

3 . The method of claim 2 , wherein proteins are used which are selected from the group consisting of plant proteins, milk proteins and mixtures thereof.

4 . The method of claim 3 , comprising using wheat proteins, pea proteins or potato proteins.

5 . The method of claim 2 , comprising using milk proteins and/or whey proteins.

6 . The method of claim 2 , comprising using proteins having a dry matter in the range from about 15 to about 60% by weight.

7 . The method of claim 2 , comprising using proteins that contain casein and/or lactose as further components.

8 . The method of claim 2 , wherein the extrusion is carried out in a double-screw extruder.

9 . The method of claim 2 , wherein the extrusion is carried out at a temperature in the range from about 50 to about 150° C.—based on the extruder barrel temperature.

10 . The method of claim 2 , wherein the extrusion is carried out at a pressure from about 1 to about 300 bar.

11 . The method of claim 2 , wherein the extrusion is carried out with a throughput from about 200 to about 7000 kg/h.

12 . The method of claim 2 , comprising adding a food acid source as denaturant to the mass during the extrusion, which food acid source is selected from the group consisting of citric acid, lactic acid, glucono-delta-lactone and mixtures thereof.

13 . (canceled)

14 . The method of claim 2 , comprising adding starter cultures, probiotic microorganisms, prebiotic substances, emulsifiers, thickeners, flavourings, taste enhancers, salts, herbs, vitamins, antioxidants, food dyes and the like to the mass during the extrusion.

15 . (canceled)

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• May Martin

Classifications

• A23C20/00 Primary

  Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70) · CPC title

• A23J3/14

  Vegetable proteins · CPC title

• A23J3/26

  using extrusion or expansion · CPC title

• A23J3/10

  Casein (drying casein A23J1/22) · CPC title

• A23C19/054

  using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms · CPC title