method for providing texture of protein products of unicellular origin

摘要

1322125 Proteinaceous foods STANDARD OIL CO 27 April 1971 [27 April 1970 19 June 1970] 11579/71 Heading A2B [Also in Division C6] A process for imparting texture to proteincontaining microbial cells broadly involves preparing an aqueous cell paste, extruding the cell paste and conditioning the extruded paste as by cooling, heating and/or drying (also oxygenation or alkali/acid baths) to induce the formation of a texturized product. Where no broken cells are initially present, the paste should at some stage be subjected to shearing either as a concomitant of the extrusion or in other conventional equipment. The aqueous cell paste may typically be heat-treated at a temperature of from 150‹ to 400‹F for from 10 to 300 seconds whilst applying to the cells a shearing force corresponding to a shear rate of from 10 to 60 rpm and a torque of from 200 to 2,000 meter-grams. Heat treatment of the extruded cell paste (where practised) may involve up to 30 minutes at 180‹-300‹F. Preferred species of yeasts and bacteria are mentioned. Examples I, II and III describe the shearing extrusion of Torula yeast pastes into threads. The threads were conditioned by cooling and drying in an oven to a crisp texture. Upon immersion in water, the textured product did not revert into single, individual cell form. Soybean protein, and wheat flour and salts, where included in the original cell paste according to Examples II and III, respectively. In Example VIII a Torula yeast paste containing a substantial preparation of broken cells was extruded at temperatures of 80‹ or 212‹F and the extruded pastes were subjected to specified heating treatments and then cooled. It is stated that the pastes may also include oils, fats, emulsifiers, and flavouring and colouring agents which enhance the properties of the final product. The textured extrudate may be bleached, cooked or deep-fat fried to prepare a food product.