[go: up one dir, main page]

WO2015020660A1 - Système et procédé de production d'un produit protéique extrudé - Google Patents

Système et procédé de production d'un produit protéique extrudé Download PDF

Info

Publication number
WO2015020660A1
WO2015020660A1 PCT/US2013/054145 US2013054145W WO2015020660A1 WO 2015020660 A1 WO2015020660 A1 WO 2015020660A1 US 2013054145 W US2013054145 W US 2013054145W WO 2015020660 A1 WO2015020660 A1 WO 2015020660A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
substreams
additive
protein product
extruded
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US2013/054145
Other languages
English (en)
Inventor
Bernhard H. Van Lengerich
James N. Weinstein
Steven C. Robie
Goeran Walther
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Mills Inc
Original Assignee
General Mills Inc
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 General Mills Inc filed Critical General Mills Inc
Priority to PCT/US2013/054145 priority Critical patent/WO2015020660A1/fr
Priority to US14/308,118 priority patent/US9877498B2/en
Priority to CN202010171349.7A priority patent/CN111264680B/zh
Priority to KR1020167005778A priority patent/KR102321326B1/ko
Priority to CN201480050642.0A priority patent/CN105530820B/zh
Priority to PL14750946T priority patent/PL3030092T3/pl
Priority to AU2014304978A priority patent/AU2014304978B2/en
Priority to EP19188029.3A priority patent/EP3586645B1/fr
Priority to PCT/US2014/049137 priority patent/WO2015020873A1/fr
Priority to MYPI2016700457A priority patent/MY177094A/en
Priority to EP14750946.7A priority patent/EP3030092B1/fr
Priority to CA2920387A priority patent/CA2920387C/fr
Priority to DK19188029.3T priority patent/DK3586645T3/da
Priority to DK14750946.7T priority patent/DK3030092T3/da
Priority to JP2016533337A priority patent/JP6560672B2/ja
Priority to PL19188029T priority patent/PL3586645T3/pl
Priority to ES19188029T priority patent/ES2880812T3/es
Priority to ES14750946T priority patent/ES2788629T3/es
Publication of WO2015020660A1 publication Critical patent/WO2015020660A1/fr
Anticipated expiration legal-status Critical
Priority to US15/838,562 priority patent/US10321702B2/en
Priority to US16/438,738 priority patent/US10798950B2/en
Priority to JP2019132917A priority patent/JP6781309B2/ja
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/20—Extruding machines with worms

Definitions

  • the present disclosure generally relates to systems and methods for producing an extruded protein product.
  • a method for producing an extruded protein product having a substantially meat-like structure and a protein content of from about 15% to about 90%) based on dry weight of the extruded protein product.
  • the method includes producing a dough stream comprising a protein composition, where the protein
  • composition includes a protein component and has a moisture content of at least 27%.
  • the moisture content can be from about 27% to about 85% or from about 60% to about 80%.
  • the protein component can contain a non-animal derived protein.
  • the method also includes splitting the dough stream into two or more substreams.
  • the substreams can be of substantially controlled volumes.
  • the volumes of the substreams can be controlled using one or more valves, pumps, or unpowered mechanical flow dividing devices.
  • the method also includes directing each of the substreams through its own channel, where each channel is configured to provide a substantially meat-like structure to the extruded protein, and where the two or more substreams exit the channels to produce the extruded protein product.
  • the method further includes directing the dough stream or a substream through a pump.
  • the method further includes adding an additive to the dough stream or a substream.
  • the additive can be one or more of a lipid, a coloring agent, a hydrocolloid, a softener or polyol, a carbohydrate, an enzyme, a pH adjusting agent, a salt, a macronutrient, or a micronutrient.
  • a lipid can comprise a non-animal derived lipid.
  • a carbohydrate can comprise one or more of a native starch, a modified starch, a
  • a hydrocolloid can comprise a pectin, a gum, an alginate, or a cellulose.
  • an additive can be added to each substream. Additives added to substreams can be the same or different for each substream. In some embodiments, an additive can provide a desired appearance or function in the extruded protein product.
  • the method can further comprise guiding the dough stream or a substream through a static mixer.
  • the static mixer can be configured to at least partially mix an additive into the dough stream or substream.
  • the static mixer can be configured to incompletely mix an additive into the dough stream or substream.
  • the additive can be one or more of a lipid, a coloring agent, a hydrocolloid, a carbohydrate, a softener or polyol, an enzyme, a pH adjusting agent, a salt, a
  • a lipid can comprise a non-animal derived lipid.
  • the method further includes rejoining at least two substreams.
  • the substreams can be rejoined before exiting the one or more channel.
  • a method for producing an extruded protein product having a substantially meat-like structure and a protein content of from about 15% to about 90%) based on dry weight of the extruded protein product.
  • the method includes producing a dough stream comprising a protein composition, where the protein
  • composition includes a protein component and has a moisture content of at least 27%.
  • the moisture content can be from about 27% to about 85% or from about 60% to about
  • the protein component can contain a non-animal derived protein.
  • the method also includes directing the dough stream through a transition apparatus that splits the dough stream into two or more substreams.
  • the substreams can be of substantially controlled volumes.
  • the volumes of the substreams can be controlled using one or more valves, pumps, or unpowered mechanical flow dividing devices.
  • the method also includes directing each of the substreams through a die apparatus comprising a channel for each of the two substreams, where each channel is configured to provide a substantially meat-like structure to the extruded protein, and where the two or more substreams exit the channels to produce the extruded protein product.
  • the channels can be vertically or horizontally arranged.
  • the channels can be arranged around an axis, such as an axis extending from an extruder outlet.
  • the die apparatus can include two or more modules.
  • a module can include a static mixer or an additive port.
  • a module can be configured to merge two or more channels.
  • the method can further include adding an additive to a substream via an additive port.
  • the additive can be one or more of a lipid, a coloring agent, a hydrocolloid, a carbohydrate, a softener or polyol, an enzyme, a pH adjusting agent, a salt, a macronutrient, or a micronutrient.
  • a lipid can comprise a non-animal derived lipid.
  • a carbohydrate can comprise one or more of a native starch, a modified starch, a monosaccharide, an oligosaccharide, a soluble fiber, an insoluble fiber, or a modified fiber.
  • a hydrocolloid can comprise a pectin, a gum, an alginate, or a cellulose.
  • an additive can be added to each substream.
  • An additive added to substreams can be the same or different for each substream.
  • an additive can provide a desired appearance or function in the extruded protein product.
  • a dough stream can be produced from an extruder.
  • a system for producing an extruded protein product includes a twin screw extruder configured to produce a dough stream, where the dough stream comprises protein composition having a protein content of about 15% to about 90% based on dry weight of the protein composition and has a moisture content of at least 27%.
  • the system also includes a transition apparatus configured to split the dough stream into two or more substreams and a die apparatus comprising a channel for each of the two or more substreams, where each channel is configured to provide a substantially meat-like structure to the extruded protein product.
  • the transition apparatus can include one or more of a pump, a valve, a stream splitter, or a means to pre-align portions of the dough stream to facilitate texturization.
  • the die apparatus can include two or more modules.
  • a module can comprise a static mixture or an additive port.
  • a module can be configured to merge two or more channels.
  • the two or more channels can be arranged vertically or horizontally. In some embodiments, the two or more channels can be arranged around an axis. In some embodiments, the two or more channels can be arranged around an axis extending from an outlet of the twin screw extruder.
  • system can further comprise a cooling means functionally associated with at least a portion of the die apparatus.
  • the methods and systems provided herein can produce greater than 600 pounds per hour from one twin screw extruder.
  • An extruded protein product made by a provided method including adding an additive is also provided.
  • Figure 1 shows a cross sectional side view of a system according to an embodiment of the present invention.
  • Figure 2 shows a cross sectional side view of a system according to an embodiment of the present invention.
  • Figure 3 shows a cross sectional side view of a system according to an embodiment of the present invention.
  • Figure 4 shows a cross sectional side view of a system according to an embodiment of the present invention.
  • Figure 5 shows a cross sectional side view of a system according to an embodiment of the present invention.
  • Figure 6 shows a cross sectional side view of a modular die apparatus according to an embodiment of the present invention.
  • Figure 7 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 8 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 9 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 10 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 11 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 12 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 13 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 14 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • Figure 15 shows a cross sectional end view of a die apparatus according to an embodiment of the present invention.
  • an extruded protein product having a substantially meat-like structure.
  • an extruded protein product has a substantially meat-like structure if it has a structure that is similar in texture to raw or cooked animal meat.
  • An extruded protein product having a substantially meat-like structure typically has a protein content of from about 15% to about 90% (e.g., from about 20% to about 80%, from about 30% to about 75% , from about 40% to about 85%, from about 40% to about 60%, from about 50% to about 90%, from about 50% to about 60%, and the like) based on dry weight, a moisture content greater than 27%, and elongated protein fibers arranged in a substantially parallel arrangement.
  • the density and length of elongated protein fibers in an extruded protein product can be adjusted to produce structures similar to different kinds of meat, such as chicken, beef, lamb, pork, fish, and the like. It is to be understood, however, that an extruded protein product having a substantially meat-like structure need not have a structure identical to or indistinguishable from meat.
  • a process for making an extruded protein product having a substantially meat-like structure can include production of a dough stream comprising a protein composition.
  • a protein composition includes at least one protein component and water.
  • a protein component includes one or a mixture of an animal derived protein or a non-animal derived protein.
  • An animal derived protein can be derived from any appropriate animal source (e.g., meat, egg, dairy, and the like) from any appropriate animal (e.g., poultry, bovine animals, pigs, horses, fish, sheep, goats, deer, and the like).
  • animal derived proteins include, but are not limited to, crude mixtures of proteins (e.g., mechanically deboned meat, surimi, minced meat, meat paste, and the like), or partially or fully purified proteins (e.g., gelatin, casein, whey, albumin, milk protein isolate, and the like).
  • a non-animal derived protein can be derived from any appropriate non-animal source (e.g., plant, algae, bacteria, fungi, yeast, and the like).
  • non-animal derived proteins include, but are not limited to, crude mixtures of proteins (e.g., grain flour, legume flour, yeast extract, algae extract, and the like), or partially or fully purified proteins (e.g., zein, gluten, soy protein isolate, soy protein extract, and the like).
  • An animal derived or non-animal derived protein for use in a process provided herein can be a derivative (e.g., isomer, hydrolysate) of a natural protein.
  • the protein content of a protein composition suitable for use in the methods provided herein can range from about 15% of the weight of the dry ingredients to about 90% of the weight of the dry ingredients.
  • the protein content of a protein composition can be from about 15% to about 25%, from about 20% to about 30%, from about 25% to about 40%, from about 30% to about 50%, from about 40% to about 60%, from about 40% to about 80%, from about 45%) to about 65%, from about 45% to about 75%, from about 50% to about 60%, from about 50% to about 70%, fr om about 50% to about 90%, from about 55% to about 75%), from about 60% to about 70%, from about 60% to about 80%, from about 70% to about 90%, and the like.
  • the amount of protein in a protein composition can be adjusted in order to adjust the protein content or texture of an extruded protein product produced from the protein composition.
  • the protein content in a protein composition can be adjusted in order to adjust the viscosity or shear properties of the protein composition.
  • a protein composition suitable for use in the methods provided herein can have a moisture content of at least 27% by weight of the protein composition.
  • the moisture content can be from about 27% to about 85%, from about 30% to about 40%, from about 30% to about 50%, from about 30% to about 60%, from about 30% to about 70%, from about 40% to about 60%, from about 40% to about 75%, from about 45% to about 55%), from about 45% to about 60%, from about 45% to about 75%, from about 45%) to about 85%, from about 50% to about 55%, from about 50% to about 60%, from about 50%) to about 70%, from about 50% to about 75%, from about 50% to about 80%, from about 55% to about 60%, from about 55% to about 70%, from about 55% to about 80%, from about 60% to about 65%, from about 60% to about 70%, from about 60% to about 80%, from about 70% to about 85%, and the like.
  • the moisture content of a protein composition can be adjusted in order to adjust the moisture content or texture of an extruded protein product produced from the protein composition. In some embodiments, the moisture content in a protein composition can be adjusted in order to adjust the viscosity or shear properties of the protein composition. In some embodiments, the moisture content in a protein composition can be adjusted in order to adjust the solubility of one or more other components in the protein composition.
  • a protein composition suitable for use in the methods provided herein also includes one or more other components including, without limitation, a carbohydrate component, a lipid component, a pH adjusting agent, a flavoring agent, a coloring agent, a macronutrient, a micronutrient, a vitamin, a mineral, and the like.
  • the amount and type of additional components in a protein composition can be adjusted in order to adjust the nutritional value, flavor, aroma, color, appearance and/or texture of an extruded protein product produced from the protein composition.
  • the amount and type of additional components in a protein composition can be adjusted in order to adjust the viscosity or shear properties of the protein composition.
  • the amount and type of additional components in a protein composition can be adjusted in order to adjust the solubility of one or more other components in the protein composition.
  • Protein compositions suitable for use in the methods provided herein can be found at, for example, U.S. Patent No. 5,922,392, U.S. Patent Pub. No. 2007/0269583, U.S. Patent Pub. No. 2009/0291188, U.S. Patent Pub. No. 2012/0093994, EP1778030, EP1059040, and WO 2003/007729, all of which are incorporated by reference herein.
  • a dough stream comprising a protein composition can be produced using any appropriate method and equipment.
  • a dough stream can be produced using an extruder.
  • An extruder suitable for use in the methods provided herein can include, for example, a single screw or a twin screw extruder.
  • a co-rotating, intermeshing, twin screw extruder can be used in a method provided herein.
  • Manufacturers for co-rotating twin screw extruders include, for example, Coperion, Wenger, Clextral, Bersttorf, APV, Buhler, and Leistritz.
  • Manufacturers for single screw extruders include, for example, Wenger, APV, and Buhler.
  • a dough stream can be produced via, e.g., a pump from an outlet on a container containing a protein composition.
  • Temperature and/or viscosity of a dough stream can be adjusted to adjust flow rate or other dough stream properties, such as melting of protein in the dough stream.
  • a dough stream can have a temperature of from about 20° C to about 180° C.
  • a dough stream can have a temperature from about 100° C to about 150° C.
  • a dough stream can have a temperature of from about 50° C to about 160° C, from about 70° C to about 145° C, from about 90° C to about 170° C, from about 80° C to about 130°C, or the like.
  • a dough stream can then directed into a transition apparatus to be split into two or more substreams. Volumes of two or more substreams can be different or substantially equal.
  • a transition apparatus can include any appropriate components suitable for splitting a dough stream comprising a protein composition.
  • a transition apparat us can include a divider to split the dough stream.
  • a transition apparatus includes a splitter (e.g., a pipe splitter).
  • a transition apparatus includes a pump, a valve, or an unpowered mechanical device in order to facilitate splitting the dough stream into two or more substreams and/or to cause the substreams to have substantially controlled volumes.
  • a transition apparatus includes a pump or a valve for each substream.
  • a transition apparatus can be configured to split a dough stream at one point along the flow of the dough stream.
  • a transition apparatus can be configured to serially split a dough stream at multiple points along the flow of the dough stream, causing a substream to be further split into two or more substreams.
  • a transition apparatus can include a means to pre-align portions of a dough stream or substream in order to facilitate texturization.
  • Means for pre- aligning portions of a dough stream or substream include, but are not limited to, a breaker plate, a series of baffles, a laminar flow static mixer, and the like.
  • a transition apparatus can include a vent to allow excess moisture to escape and/or to release undesirable flavors from a protein composition.
  • a transition apparatus can include an additive port in order to add an additive to a protein composition before or after the dough stream is split.
  • Any appropriate additive can be added to a protein composition in a method provided herein.
  • an additive can comprise one or more of an animal derived or non-animal derived lipid, a coloring agent, a hydrocolloid, a carbohydrate, an enzyme, a pH adjusting agent, a salt, a macronutrient, or a micronutrient.
  • lipid examples include, but are not limited to, fat (e.g., bee's wax, carnauba, lard, butter, palm fat, cocoa butter, and the like) and oil (e.g., canola oil, sunflower oil, olive oil, soy bean oil, sesame oil, cotton seed oil, rice bran oil, corn oil, peanut oil, safflower oil, fish oil, algae oil, krill oil, and the like).
  • fat e.g., bee's wax, carnauba, lard, butter, palm fat, cocoa butter, and the like
  • oil e.g., canola oil, sunflower oil, olive oil, soy bean oil, sesame oil, cotton seed oil, rice bran oil, corn oil, peanut oil, safflower oil, fish oil, algae oil, krill oil, and the like.
  • Examples of a coloring agent include, but are not limited to, natural colors (e.g., caramel coloring, annatto, betanin, lycopene, beta carotene, cochineal extract, and the like), artificial dyes (e.g., FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, and the like), lakes (e.g., carmine, and the like), and other additives that impart color (e.g., dihydroxyacetone, hydrogen peroxide, and the like).
  • natural colors e.g., caramel coloring, annatto, betanin, lycopene, beta carotene, cochineal extract, and the like
  • artificial dyes e.g., FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3,
  • hydrocolloid examples include, but are not limited to, a pectin, a gum (e.g., xanthan gum, gum Arabic, gum ghatti, gum tragacanth, chicle gum, dammar gum, mastic gum, tara gum, spruce gum, psyllium seed husk, gellan gum, guar gum, locust bean gum, konjac gum, and the like), an alginate, a cellulose, an agar, and a carrageenan.
  • a gum e.g., xanthan gum, gum Arabic, gum ghatti, gum tragacanth, chicle gum, dammar gum, mastic gum, tara gum, spruce gum, psyllium seed husk, gellan gum, guar gum, locust bean gum, konjac gum, and the like
  • an alginate a cellulose, an agar, and a carrageenan.
  • Examples of a carbohydrate include, but are not limited to, a native starch, a modified starch (e.g., pre-gelatinized, hybrid, modified, hydrolyzed, mechanically, chemically, thermally, enzymatically modified, modified by high pressure), a monosaccharide (e.g., glucose, fructose), an oligosaccharide (e.g., sucrose, lactose, maltose, maltodextrin), a soluble fiber (e.g., beta-glucan, inulin, fructan, polydextrose), an insoluble fiber (cellulose, hemicellulose, dextrin), and a modified fiber.
  • a native starch e.g., a modified starch (e.g., pre-gelatinized, hybrid, modified, hydrolyzed, mechanically, chemically, thermally, enzymatically modified, modified by high pressure)
  • a monosaccharide e.g., glucose, fructose
  • Examples of a softener or polyol include, but are not limited to sugar alcohols (e.g., glycerol, sorbitol), propylene glycol, and water.
  • sugar alcohols e.g., glycerol, sorbitol
  • propylene glycol e.g., propylene glycol, and water.
  • an enzyme examples include, but are not limited to, a transglutaminase or other protein crosslinking enzyme, a peptide hydrolase, a lipidase, an amylase, a protease, and a catalase.
  • Examples of a pH adjusting agent include, but are not limited to, an acid (e.g., citric acid, ascorbic acid, lactic acid, or other organic acid, or the like), a base (e.g., calcium hydroxide, sodium hydroxide, and the like), and a buffer.
  • an acid e.g., citric acid, ascorbic acid, lactic acid, or other organic acid, or the like
  • a base e.g., calcium hydroxide, sodium hydroxide, and the like
  • a buffer e.g., sodium hydroxide, and the like
  • Examples of a salt include, but are not limited to, organic salts (e.g., citrates, tartrates, sorbates, and the like) and inorganic salts (e.g., sodium chloride, magnesium chloride, calcium chloride, potassium chloride, bisulfites, metabisulfites, calcium phosphate, and the like).
  • organic salts e.g., citrates, tartrates, sorbates, and the like
  • inorganic salts e.g., sodium chloride, magnesium chloride, calcium chloride, potassium chloride, bisulfites, metabisulfites, calcium phosphate, and the like.
  • Examples of a macronutrient include, but are not limited to carbohydrates, fats, protein, and essential amino acids.
  • Examples of a micronutrient include, but are not limited to calcium, potassium, vitamins, organic acids, and the like.
  • a transition apparatus can include other suitable components, such as a component for adjusting the dimensions of the dough stream before splitting (e.g., a coat hanger die).
  • a dough stream can be changed from a substantially circular or figure 8 cross section to a rectangular cross section, or from a figure 8 cross section to a circular cross section.
  • Additional suitable components can include cooling components, heating components, and the like.
  • a die apparatus can include one or more dies that, collectively, include one or more channels for each substream produced in a transition apparatus.
  • the channels in a die apparatus are configured to provide a substantially meat-like structure to an extruded protein product produced from a protein composition according to a method provided herein.
  • the surface texture, surface material, temperature, and length of a channel can be adjusted in order to provide the desired texture to an extruded protein product.
  • the surface texture, surface material, and/or temperature can be different in different portions of a channel along its length in order to adjust the texture of an extruded protein product made by a method provided herein.
  • a channel can include a static mixer along at least a portion of its length for mixing an additive into one or more substream or to facilitate cooling.
  • a channel can include an additive port for adding an additive, as described above, to one or more substreams.
  • a channel can be configured to combine two or more substreams.
  • a channel can include a vent to allow excess moisture to escape and/or to release undesirable flavors from a protein composition.
  • a channel can be cooled along at least a portion of its length.
  • a channel can be cooled using any appropriate means. For example, at least a portion of a channel can be passed through a jacket containing a cooling fluid (e.g., a liquid or gas) that can be circulated around the channel. In some embodiments, at least a portion of a channel can be passed through a refrigerated chamber. In some embodiments, at least a portion of a channel is cooled by evaporation of a liquid from an outside surface.
  • a cooling fluid e.g., a liquid or gas
  • a die apparatus can be modular.
  • modules can be added or removed in order to adjust the overall length of the channels.
  • a module can include an additive port or a static mixer, or can be configured to combine two or more substreams.
  • a module can be cooled.
  • different modules can have channels with different surface textures and/or materials, different channel lengths, and the like.
  • a modular die apparatus can include two or more modules that can be arranged as desired to result in a desired treatment of a dough stream.
  • a substream can be passed through a channel in a module having an additive port followed by module having a static mixer in order to mix the additive into the substream.
  • a substream can be passed through a channel in a module configured to combine the substream with a second substream, and the combined substreams can then be passed through a module that is cooled such that the combined substreams form a single extruded protein product.
  • a system for performing a method provided herein can include an extruder, a transition apparatus, and a die apparatus having the features as generally described above.
  • Various embodiments of systems for producing an extruded protein product are illustrated in Figures 1-4.
  • Figure 1 illustrates a system 1 including a co-rotating, intermeshing, twin screw extruder 100, which includes two screw augurs 110, 120 within extruder barrel 130, and an extruder outlet 140.
  • Extruder outlet 140 is configured to deposit a dough stream (not shown) into transition apparatus 200.
  • Transition apparatus 200 includes two or more tapered channels 210, 220 (two shown) that divide a dough stream and direct each subsequent substream (not shown) into each channel 310, 320 of die apparatus 300.
  • Figure 2 illustrates an embodiment of a system 2 similar to that shown in Figure 1 , in which the transition apparatus 400 of system 2 tapers to a splitter 410 configured to split a dough stream and direct each subsequent substream into channels 310, 320 of die apparatus 300.
  • a system 3 can be similarly configured to system 2 of Figure 2, except that the transition apparatus 500 serially separates a dough stream at multiple points 510, 520.
  • Figure 4 shows an embodiment of a system 4, including a co-rotating, intermeshing, twin screw extruder 100, which includes an extruder outlet 140 that is configured to deposit a dough stream (not shown) into transition apparatus 600.
  • Transition apparatus 600 includes dividers 610, 620, 630 that divide a dough stream and direct each subsequent substream (not shown) into each channel 710, 720, 730, 740 of die apparatus 700.
  • Figure 5 shows an embodiment of a system 5 similar to that shown in Figure 4, in which the transition apparatus 800 is configured to change the dimensions of a dough stream before dividing it and directing it into die apparatus 700.
  • FIG. 6 shows an example of a modular die apparatus 1000.
  • Modular die apparatus 1000 includes module 1100 with an additive port 1110, 1120 functionally associated with each of channels 1010, 1020.
  • an additive port 1110, 1120 can be functionally associated with a pump 1130, 1140 and/or an additive reservoir (not shown).
  • Modular die apparatus 1000 also includes module 1200 with a static mixer 1210, 1220 in each of channels 1010, 1020.
  • Modular die apparatus 1000 further includes module 1300. In some embodiments one or more of modules 1100, 1200, and 1300 can be cooled.
  • each substream would pass through its respective channel 1010, 1020 in order from module 1100 to module 1200 to module 1300, and exit through an outlet 1410, 1420.
  • the order in which modules 1100, 1200, 1300 can be changed.
  • one or more of modules 1100, 1200, 1300, or other modules can be added or removed.
  • Figures 7-15 show examples of die apparatus configurations as viewed from a cross section.
  • Any appropriate cross sectional shape and area size for each channel can be used.
  • a cross sectional shape and area size can be selected based on an amount of desired contact of the channel surface throughout the volume of a substream. For example, a rectangular cross sectional channel shape can be chosen rather than a round cross sectional shape if a higher contact area is desired, for example, in order to increase shear throughout the volume of a substream.
  • a larger cross sectional area size can be chosen to provide a less shear nearer the center of a substream.
  • a cross sectional area of a channel in a die apparatus can range from about 1 cm to about 200 cm 2 (e.g., from about from about 1 cm 2 to about 5 cm 2 , 1 cm 2 to about 10 cm 2 , from about 1 cm 2 to about 50 cm 2 , from about 1.5 cm 2 to about 25 cm 2 , from about
  • Figures 7-9 show examples of die apparatuses D where each channel 20 is arranged around an axis A.
  • Figure 15 shows an example of a die apparatus D where the channels 20 are arranged around multiple axes Al, A2, A3, A4, A5 (shown as points).
  • Figure 10 shows an example of a die apparatus D where the channels are vertically arranged.
  • Figure 11 shows an example of a die apparatus D where the channels 20 are horizontally arranged.
  • Figures 12 and 13 show examples of die apparatuses D where the channels 20 are both horizontally and vertically arranged.
  • Figure 14 shows an example of a die apparatus D where the channels 20 are both horizontally arranged and arranged around multiple axes A6, A7, A8, A9 (shown as points).
  • Table 1 provides examples of suitable combinations of channel shape, cross sectional area, number of channels and extrusion rate.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne des systèmes et des procédés pour produire un produit protéique extrudé. En particulier, elle concerne un système de fabrication d'un produit protéique extrudé au moyen d'un système qui comprend un appareil de filière avec de multiples canaux. De récents progrès en extrusion ont permis la production de produits protéiques extrudés fabriqués à partir de sources de protéines dérivées d'animaux et/ou non dérivées d'animaux, qui ont une structure sensiblement analogue à celle de la viande.
PCT/US2013/054145 2013-08-08 2013-08-08 Système et procédé de production d'un produit protéique extrudé Ceased WO2015020660A1 (fr)

Priority Applications (21)

Application Number Priority Date Filing Date Title
PCT/US2013/054145 WO2015020660A1 (fr) 2013-08-08 2013-08-08 Système et procédé de production d'un produit protéique extrudé
US14/308,118 US9877498B2 (en) 2013-08-08 2014-06-18 System and method for producing an extruded protein product
CA2920387A CA2920387C (fr) 2013-08-08 2014-07-31 Systeme et procede de production d'un produit proteique extrude
DK14750946.7T DK3030092T3 (da) 2013-08-08 2014-07-31 System og fremgangsmåde til fremstilling af et ekstruderet proteinprodukt
CN201480050642.0A CN105530820B (zh) 2013-08-08 2014-07-31 用于生产挤出的蛋白质产品的系统和方法
PL14750946T PL3030092T3 (pl) 2013-08-08 2014-07-31 Układ i sposób wytwarzania ekstrudowanego produktu białkowego
AU2014304978A AU2014304978B2 (en) 2013-08-08 2014-07-31 System and method for producing an extruded protein product
EP19188029.3A EP3586645B1 (fr) 2013-08-08 2014-07-31 Système et procédé de production d'un produit de protéine extrudé
PCT/US2014/049137 WO2015020873A1 (fr) 2013-08-08 2014-07-31 Système et procédé de production d'un produit protéique extrudé
MYPI2016700457A MY177094A (en) 2013-08-08 2014-07-31 System and method for producing an extruded protein product
EP14750946.7A EP3030092B1 (fr) 2013-08-08 2014-07-31 Système et procédé de production d'un produit protéique extrudé
CN202010171349.7A CN111264680B (zh) 2013-08-08 2014-07-31 用于生产挤出的蛋白质产品的系统和方法
DK19188029.3T DK3586645T3 (da) 2013-08-08 2014-07-31 System og fremgangsmåde til fremstilling af et ekstruderet proteinprodukt
KR1020167005778A KR102321326B1 (ko) 2013-08-08 2014-07-31 압출된 단백질 제품 제조 시스템 및 방법
JP2016533337A JP6560672B2 (ja) 2013-08-08 2014-07-31 押出タンパク質製品を製造するためのシステム及び方法
PL19188029T PL3586645T3 (pl) 2013-08-08 2014-07-31 Układ i sposób wytwarzania ekstrudowanego produktu białkowego
ES19188029T ES2880812T3 (es) 2013-08-08 2014-07-31 Sistema y método para producir un producto proteico extruido
ES14750946T ES2788629T3 (es) 2013-08-08 2014-07-31 Sistema y método para producir un producto proteico extruido
US15/838,562 US10321702B2 (en) 2013-08-08 2017-12-12 System and method for producing an extruded protein product
US16/438,738 US10798950B2 (en) 2013-08-08 2019-06-12 System and method for producing an extruded protein product
JP2019132917A JP6781309B2 (ja) 2013-08-08 2019-07-18 押出タンパク質製品を製造するためのシステム及び方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2013/054145 WO2015020660A1 (fr) 2013-08-08 2013-08-08 Système et procédé de production d'un produit protéique extrudé

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US14/308,118 Continuation-In-Part US9877498B2 (en) 2013-08-08 2014-06-18 System and method for producing an extruded protein product

Publications (1)

Publication Number Publication Date
WO2015020660A1 true WO2015020660A1 (fr) 2015-02-12

Family

ID=52461814

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2013/054145 Ceased WO2015020660A1 (fr) 2013-08-08 2013-08-08 Système et procédé de production d'un produit protéique extrudé

Country Status (1)

Country Link
WO (1) WO2015020660A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020208544A1 (fr) * 2019-04-10 2020-10-15 Societe Des Produits Nestle Sa Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
WO2020208104A1 (fr) * 2019-04-10 2020-10-15 Société des Produits Nestlé S.A. Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
WO2021136816A1 (fr) * 2019-12-30 2021-07-08 Société des Produits Nestlé S.A. Procédé de fabrication d'analogues de viande par extrusion, et filière d'extrusion appropriée comprenant un noyau
DE102020211412A1 (de) 2020-09-10 2022-03-10 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren und Vorrichtung zum 3D-Drucken von Lebensmittelprodukten
CN116437823A (zh) * 2020-08-28 2023-07-14 优良肉品公司 包含经培养的动物细胞的挤出食品组合物及其制作方法
US11737479B2 (en) 2015-04-14 2023-08-29 General Mills, Inc. Heat stable extruded protein composition and related food products

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5565234A (en) * 1993-06-28 1996-10-15 The Nisshin Oil Mills, Ltd. Method of producing meat-like protein foods
US5919509A (en) * 1997-05-01 1999-07-06 General Mills, Inc. Method and apparatus for producing multiple food extrudates
US20050064087A1 (en) * 2003-09-19 2005-03-24 Kellogg Company Multi-piece food product and method for making the same
US20070207240A1 (en) * 2006-03-01 2007-09-06 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5565234A (en) * 1993-06-28 1996-10-15 The Nisshin Oil Mills, Ltd. Method of producing meat-like protein foods
US5919509A (en) * 1997-05-01 1999-07-06 General Mills, Inc. Method and apparatus for producing multiple food extrudates
US20050064087A1 (en) * 2003-09-19 2005-03-24 Kellogg Company Multi-piece food product and method for making the same
US20070207240A1 (en) * 2006-03-01 2007-09-06 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11737479B2 (en) 2015-04-14 2023-08-29 General Mills, Inc. Heat stable extruded protein composition and related food products
WO2020208544A1 (fr) * 2019-04-10 2020-10-15 Societe Des Produits Nestle Sa Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
WO2020208104A1 (fr) * 2019-04-10 2020-10-15 Société des Produits Nestlé S.A. Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
CN113710098A (zh) * 2019-04-10 2021-11-26 雀巢产品有限公司 仿肉制品和仿肉制品挤出装置和方法
US20220192223A1 (en) * 2019-04-10 2022-06-23 Societe Des Produits Nestle S.A. Meat analogues and meat analogue extrusion devices and methods
US11678679B2 (en) 2019-04-10 2023-06-20 Société des Produits Nestlé S.A. Meat analogues and meat analogue extrusion devices and methods
US12239146B2 (en) 2019-04-10 2025-03-04 Societe Des Produits Nestle S.A. Meat analogues and meat analogue extrusion devices and methods
WO2021136816A1 (fr) * 2019-12-30 2021-07-08 Société des Produits Nestlé S.A. Procédé de fabrication d'analogues de viande par extrusion, et filière d'extrusion appropriée comprenant un noyau
CN116437823A (zh) * 2020-08-28 2023-07-14 优良肉品公司 包含经培养的动物细胞的挤出食品组合物及其制作方法
DE102020211412A1 (de) 2020-09-10 2022-03-10 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren und Vorrichtung zum 3D-Drucken von Lebensmittelprodukten
EP3967158A1 (fr) 2020-09-10 2022-03-16 Deutsches Institut für Lebensmitteltechnik e.V. Procédé et dispositif permettant d'imprimer en 3d des produits alimentaires

Similar Documents

Publication Publication Date Title
US10798950B2 (en) System and method for producing an extruded protein product
KR100982069B1 (ko) 단백질 조성물 및 그의 재구성 고기 및 식품 제품에서의 용도
CN101056548B (zh) 重构肉制品及其制备方法
EP2190305B1 (fr) Substitut de viande à faible cisaillement
CN112822949A (zh) 食物成分
WO2015020660A1 (fr) Système et procédé de production d'un produit protéique extrudé
US20120093994A1 (en) Meat Analog Compositions and Process
CN101998831A (zh) 人造肉制品
US20100129498A1 (en) Intermittent flow extrusion process and food product
US11737479B2 (en) Heat stable extruded protein composition and related food products
US20200390125A1 (en) Oilseed meal improved products
HK40020245A (en) System and method for producing an extruded protein product
HK40020245B (en) System and method for producing an extruded protein product
Verheyen et al. People & Opinions

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13890954

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13890954

Country of ref document: EP

Kind code of ref document: A1