PREPARATION OF HIGH PROTEIN EXPANDED FOOD PRODUCT

• US 3,852,492 A
• Filed: 04/24/1972
• Issued: 12/03/1974
• Est. Priority Date: 03/13/1968
• Status: Expired due to Term

• Current Assignee: Arthur V. Brown Jr, Edward V. Oborsh
• Original Assignee: Arthur V. Brown Jr, Edward V. Oborsh
• Inventors: Oborsh, Edward V., Brown, Arthur V. Jr.
• Primary Examiner(s): Hoffman, James R.
• Application Number:
  US05/247,038
• Time in Patent Office: 953 Days
• Field of Search: 99/14,17,18 426/364,205,69
• US Class Current: 426/634
• CPC Class Codes: A23J 3/26 using extrusion or expansion
• CPC Class Codes: A23P 30/34 by extrusion-expansion
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

This disclosure describes a novel process of producing a high protein food product from oilseed meal, fish meal, meat meal, poultry by-product meal, and microbial protein, by mixing into the proteinaceous material having a controlled moisture content, a special reagent of edible water soluble ammonium or substituted ammonium compound, and extruding such water soluble compound under elevated temperature and pressure conditions to cause physical and chemical changes, and discharging such into a zone of substantially lower pressure, such steps resulting in the conversion of the particulate moist material into an expanded, water stable, readily hydratable, chewy product having a reticulated network of interconnected fibers or cell walls.

Claims

1. A PROCESS FOR CONVERTING ONE OR MORE OF THE PARTICULATE MATERIALS, MEAT MEAL, FISH MEAL AND POLUTRY BY-PRODUCT MEAL INTO AN EXPANDED FOOD PRODUCT COMPRISING THE STEPS OF MOISTENING THE MEAL WITH WATER TO FORM AN EXTRUDABLE MIXTURE AND MIXING UNIFORMLY THERETHROUGH AN EFFECTIVE AMOUNT OF AN EDIBLE WATER SOLUBLE PROCESSING ADDITIVE SELECTED FROM THE GROUP CONSISTING OF AMINES, AMIDES, AMMONIUM HYDROXIDE AND AMMONIUM SALTS OF STRONG ACIDS, MAINTAING THE MIXTURE AT AN ELEVATED PRESSURE AND AT AN ELEVATED TEMPERATURE ABOVE 212*F. BUT BELOW 410*F. FOR A PERIOD OF TIME SUFFICIENT TO CAUSE THE MIXTURE TO HAVE AN EXPANDED STRUCTURE AS IT IS FINALLY DISCHARGED AND EXTRUDING THE PRODUCT THROUGH A RESTRICTED ORIFICE INTO A ZONE OF SUBSTANTIALLY LOWER TEMPERATURE AND PRESSURE TO CAUSE FLASH OFF OF MOISTURE AND EXPANSION OF THE MIXTURE THEREBY RESULTING IN AN EXPANDED FOOD PRODUCT.

2. The process in claim 1 wherein the moisture content of the mixture being extruded is between about 19 and 41 percent by weight.

3. A process for converting brewer'"'"''"'"'s yeast into a food product comprising the steps of;

moistening the brewer'"'"''"'"'s yeast with water to form an extrudable mixture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of amines, amides, ammonium hydroxide and ammonium salts of strong acids, maintaining the mixture at an elevated pressure and at an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded sTructure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

4. The process in claim 3 wherein the moisture content of the mixture being extruded is between about 19 and 41 percent by weight.

5. A process for converting a particulate vegetable oilseed protein material into a cellular porous food product stable against disintegration in water comprising the steps of moistening the meal to a moisture content of about 19 and 41 percent by weight;

mixing uniformly therethrough an effective amount of edible water soluble processing additive selected from the group consisting of amines, amides, ammonium hydroxide and ammonium salts of strong acids and maintaining the mixture at an elevated pressure and at an elevated temperature between about 225* and 375*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged; and

extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

6. The process in claim 5 wherein the pH of the mixture prior to extrusion is between about 6 and 11.

7. The process in claim 5 wherein the pH of the mixture prior to extrusion is between about 6.2 and 8.

8. A process for converting a particulate vegetable oilseed protein material into a porous food product stable against disintegration in water comprising the steps of moistening the meal with water to form an extrudable mixture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of amines, amides, ammonium hydroxide, and ammonium salts of strong acids maintaining the mixture at an elevated pressure and at an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

9. The process of claim 8 wherein the pH of said mixture prior to extrusion is between about 6 and 11.

10. The process of claim 8 wherein the moisture content of the mixture being extruded is between about 19 and 41 percent by weight and the additive is added in an amount of between about 0.05 and 2 percent by weight of the mixture.

11. The process of claim 8 wherein the additive is added in an amount of between about 0.1 and 0.2 percent by weight of the mixture.

12. A process for converting one or more of the particulate materials, meat meal, fish meal and poultry by-product meal into an expanded food product comprising the steps of moistening the meal with water to form an extrudable mixture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of ammonium hydroxide, ammonium sulfate and urea;

maintaining the mixture at an elevated pressure and an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

13. The process of claim 12 wherein the said reagent includes both ammonium hydroxide and ammonium sulfate.

14. The process of claim 12 wherein the moisture content of the mixture being extruded is between about 19 and 41 percent by weight.

15. A process for converting brewer'"'"''"'"'s yeast into a food product comprising the steps of moistening the brewer'"'"''"'"'s yeast with water to form an extrudable mixture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of ammonium hydroxide, ammonium sulfate and urea, maintaining the mixture at an elevated pressure and an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food-product.

16. The process in claim 15 wherein the moisture content of the mixture being extruded is between about 19 and 41 percent by weight.

17. A process for converting a particulate vegetable oilseed protein material into a cellular porous food product stable against disintegration in water comprising the steps of moistening of the meal to a moisture content of about 19 and 41 percent by weight moisture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of ammonium hydroxide, ammonium sulfate and urea, maintaining the mixture at an elevated pressure and at an elevated temperature between about 225* and 375*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

18. The process in claim 17 wherein the pH of the mixture prior to extrusion is between about 6 and 11, and the additive is added in an amount between about 0.05 and 2 percent by weight of the mixture.

19. The process in claim 18 wherein the pH of the mixture prior to extrusion is between about 6.2 and 8.

20. A process for converting a particulate vegetable oilseed protein material into a cellular porous food product stable against disintegration in water comprising the steps of moistening the meal with water to form an extrudable mixture and mixing uniformly therethrough an effective amount of an edible water soluble processing additive selected from the group consisting of ammonium hydroxide, ammonium sulfate and urea maintaining the mixture at an elevated pressure and at an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.

21. The process of claim 20 wherein said reagent includes both ammonium hydroxide and ammonium sulfate.

22. The process of claim 20 wherein the pH of said mixture prior to extrusion is between about 6 and 11.

23. The process of claim 20 wherein the reagent is added in an amount of between about 0.05 and 2 percent by weight.

24. The process of claim 23 wherein the reagent is added in an amount of between about 0.1 and 0.2 percent by weight.

25. The process of claim 20 wherein the particulate vegetable oilseed protein material is soybean meal.

26. A process for converting soybean meal into a cellular expanded food product stable against disintegration in water comprising the steps of moistening the soybean meal with water to form an extrudable mixture and mIxing uniformly therethrough about 0.05 and 2 percent by weight of an edible water soluble processing additive selected from the group consisting of ammonium hydroxide, ammonium sulfate and urea and forming an extrudable mixture having a pH of between about 6 and 11;

maintaining the mixture at an elevated pressure and at an elevated temperature above 212*F. but below 410*F. for a period of time sufficient to cause the mixture to have an expanded structure as it is finally discharged and extruding the product through a restricted orifice into a zone of substantially lower temperature and pressure to cause flash off of moisture and expansion of the mixture thereby resulting in an expanded food product.