PL443321A1 - Extrudate for the production of plant meat substitute and method of producing the extrudate - Google Patents

Extrudate for the production of plant meat substitute and method of producing the extrudate

Info

Publication number
PL443321A1
PL443321A1 PL443321A PL44332122A PL443321A1 PL 443321 A1 PL443321 A1 PL 443321A1 PL 443321 A PL443321 A PL 443321A PL 44332122 A PL44332122 A PL 44332122A PL 443321 A1 PL443321 A1 PL 443321A1
Authority
PL
Poland
Prior art keywords
amount
extrudate
mixture
sup
wheat
Prior art date
Application number
PL443321A
Other languages
Polish (pl)
Other versions
PL247928B1 (en
Inventor
Przemysław KOWALCZEWSKI
Mariusz LESIECKI
Iga Rybicka
Krzysztof Smarzyński
Paweł Jeżowski
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL443321A priority Critical patent/PL247928B1/en
Publication of PL443321A1 publication Critical patent/PL443321A1/en
Publication of PL247928B1 publication Critical patent/PL247928B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Extrusion Moulding Of Plastics Or The Like (AREA)

Abstract

Przedmiotem zgłoszenia jest ekstrudat do produkcji roślinnego zastępnika mięsa jaki składa się z białka ziemniaczanego w ilości od 2,55% do 7,65% wagowego, białka ryżowego w ilości 20,4% do 40,8%, korzystnie glutenu pszennego w ilości do 5,1%, korzystnie mąki pszennej typ 500 w ilości do 18,7%, korzystnie skrobi pszennej w ilości do 18,7%, korzystnie mąki ryżowej w ilości do 24,65%, kaszki kukurydzianej w ilości od 17% do 31,45% (22,95%), tłuszczu stałego w ilości 1,7%, korzystnie utwardzonego oleju palmowego, korzystnie pektyny niskometylowanej w ilości do 4,25% oraz jeśli to konieczne do zbilansowania mieszanki wody w uzupełnieniu do 100%. Przedmiotem zgłoszenia jest także sposób wytwarzania ekstrudatu, w którym z białka ziemniaczanego w ilości od 2,55% do 7,65% wagowego, białka ryżowego w ilości 20,4% do 40,8%, korzystnie glutenu pszennego w ilości do 5,1%, korzystnie mąki pszennej typ 500 w ilości do 18,7%, korzystnie skrobi pszennej w ilości do 18,7%, korzystnie mąki ryżowej w ilości do 24,65%, kaszki kukurydzianej w ilości od 17% do 31,45% (22,95%), tłuszczu stałego w ilości 1,7%, korzystnie utwardzonego oleju palmowego, korzystnie pektyny niskometylowanej w ilości do 4,25% oraz jeśli to konieczne do zbilansowania mieszanki wody w uzupełnieniu do 100%, po wybraniu wariantu recepturowego przygotowuje się mieszankę surowcową, naważając poszczególne składniki i umieszcza się je w mieszalniku, a po pomiarze wilgotności nawilża się mieszaninę składników do 12% - 18%, korzystnie do 15% wilgotności i kondycjonuje się w mieszalniku z mieszadłem wstęgowym przy zachowaniu 20 obr./min +/- 3%, po czym mieszaninę poddaje się procesowi ekstruzji tak, że proces ekstruzji prowadzi się w esktruderze jednoślimakowym o układzie plastyfikującym L:D=12:1 i dyszy w zakresie 2-5 mm, korzystnie 3,5 mm, z zastosowaniem parametrów temperaturowych procesu: 135°C +/- 7°C - temperatura pierwszej strefy, 155°C +/- 7°C - temperatura drugiej strefy, 135°C +/- 7°C - temperatura głowicy, przy prędkości obrotowej ślimaka od 75 do 105 obr./min<sup>-1</sup>, korzystnie 90 obr./min<sup>-1</sup>.The subject of the application is an extrudate for the production of a plant meat substitute which consists of potato protein in an amount from 2.55% to 7.65% by weight, rice protein in an amount of 20.4% to 40.8%, preferably wheat gluten in an amount of up to 5 1%, preferably type 500 wheat flour in an amount up to 18.7%, preferably wheat starch in an amount up to 18.7%, preferably rice flour in an amount up to 24.65%, corn grits in an amount from 17% to 31.45 % (22.95%), solid fat in the amount of 1.7%, preferably hydrogenated palm oil, preferably low-methylated pectin in the amount of up to 4.25% and, if necessary to balance the mixture, water up to 100%. The subject of the application is also a method for producing an extrudate in which potato protein in an amount from 2.55% to 7.65% by weight, rice protein in an amount from 20.4% to 40.8%, preferably wheat gluten in an amount up to 5.1 %, preferably type 500 wheat flour in an amount up to 18.7%, preferably wheat starch in an amount up to 18.7%, preferably rice flour in an amount up to 24.65%, corn grits in an amount from 17% to 31.45% ( 22.95%), solid fat in the amount of 1.7%, preferably hydrogenated palm oil, preferably low-methylated pectin in the amount of up to 4.25% and, if necessary, to balance the water mixture, up to 100%, after selecting the recipe variant, is prepared raw material mixture, weighing the individual ingredients and placing them in the mixer, and after measuring the humidity, the mixture of ingredients is moistened to 12% - 18%, preferably to 15% humidity and conditioned in a mixer with a ribbon mixer at 20 rpm +/ - 3%, then the mixture is subjected to the extrusion process in such a way that the extrusion process is carried out in a single-screw extruder with a plasticizing system L:D = 12:1 and a nozzle in the range of 2-5 mm, preferably 3.5 mm, using temperature parameters process: 135°C +/- 7°C - temperature of the first zone, 155°C +/- 7°C - temperature of the second zone, 135°C +/- 7°C - head temperature, at the screw rotation speed from 75 to 105 rpm<sup>-1</sup>, preferably 90 rpm<sup>-1</sup>.

PL443321A 2022-12-29 2022-12-29 Extrudate for the production of plant meat substitute and method of producing the extrudate PL247928B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL443321A PL247928B1 (en) 2022-12-29 2022-12-29 Extrudate for the production of plant meat substitute and method of producing the extrudate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL443321A PL247928B1 (en) 2022-12-29 2022-12-29 Extrudate for the production of plant meat substitute and method of producing the extrudate

Publications (2)

Publication Number Publication Date
PL443321A1 true PL443321A1 (en) 2024-07-01
PL247928B1 PL247928B1 (en) 2025-09-15

Family

ID=91719394

Family Applications (1)

Application Number Title Priority Date Filing Date
PL443321A PL247928B1 (en) 2022-12-29 2022-12-29 Extrudate for the production of plant meat substitute and method of producing the extrudate

Country Status (1)

Country Link
PL (1) PL247928B1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL382283A1 (en) * 2007-04-25 2007-10-15 Uniwersytet Przyrodniczy we Wrocławiu Extruded corn crisps
CN104273461A (en) * 2014-10-23 2015-01-14 项城市菱花面粉有限公司 Meat substitute and production method thereof
RU2014128662A (en) * 2011-12-12 2016-02-10 Нестек С.А. HAVING A VEGETABLE BASIS ALTERNATIVE TO CUTTING MEAT
CN113040226A (en) * 2021-04-21 2021-06-29 齐鲁工业大学 Processing method of spicy vegetarian meat

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL382283A1 (en) * 2007-04-25 2007-10-15 Uniwersytet Przyrodniczy we Wrocławiu Extruded corn crisps
RU2014128662A (en) * 2011-12-12 2016-02-10 Нестек С.А. HAVING A VEGETABLE BASIS ALTERNATIVE TO CUTTING MEAT
CN104273461A (en) * 2014-10-23 2015-01-14 项城市菱花面粉有限公司 Meat substitute and production method thereof
CN113040226A (en) * 2021-04-21 2021-06-29 齐鲁工业大学 Processing method of spicy vegetarian meat

Also Published As

Publication number Publication date
PL247928B1 (en) 2025-09-15

Similar Documents

Publication Publication Date Title
DE3884285T2 (en) Extruded Starch Snack Foods And Processes.
KR20120071156A (en) Rice dough composition and rice processed food manufactured thereby
GB994554A (en) Method of and apparatus for the production of a food from starch-containing material
JP2026016805A (en) edible animal chews
PL443321A1 (en) Extrudate for the production of plant meat substitute and method of producing the extrudate
BRPI0418523B1 (en) PROCESS FOR THE PRODUCTION OF FOOD, FACILITIES, AND GLUTEN-FREE FOOD PRODUCT
Sobowale et al. Effect of extrusion variables on the extrudate properties of wheat-plantain noodle.
Yanyan et al. Study on processing characteristics of rice analogs prepared by extrusion of tuber starch.
CN113995047A (en) Device and method for improving digestion and absorption characteristics of high-moisture plant-based protein meat
De Pilli et al. Effect of processing variables and enzymatic activity on wheat flour dough extruded under different operating conditions
US11910812B2 (en) Method for preparing food products by means of co-extrusion, viscous gelling solution and system for co-extrusion of food products
Bhattacharya Extrusion technology and glass transition
TW201434396A (en) Preparation method for pure rice noodle
JPH0622452B2 (en) Manufacturing method of gelatinized extruded noodles
JPH0130469B2 (en)
EP2074892A2 (en) Process and plant for the production of precooked and gelatinized flour for food products specification
Toshkov et al. Physical characteristics of extrudates from wheat semolina enriched with cocoa bean shells
KR100368525B1 (en) Naengmyon powder that can be kneadect in cold water and its kneading mix
CA3164833C (en) Edible animal chews
King’ori I nfluence of Poultry Diet on the Fatty Acid, Mineral and Vitamin Composition of the Egg: a Review
WO2009047013A2 (en) Process for producing transparent pasta by extrusion
JP2019013160A (en) Method of producing swollen food
Yunusa et al. Enhancing White Pand Bread Excellence: Optimizing Dough Properties and Quality using Wheat and Extruded Cassava Flour Blends
JP2025127692A (en) Method for producing food with gummy texture
JP2003189787A (en) Processed food using bread as raw material and method for producing the same