Extrusion pflanzlicher Proteine
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Technologie: Das Geheimnis liegt in den Kühldüsen Stefan Töpfl Deutsches Institut für Lebensmitteltechnik e.V.
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Transcript of Extrusion pflanzlicher Proteine
Technologie: Das Geheimnis liegt in den Kühldüsen
Stefan Töpfl Deutsches Institut für Lebensmitteltechnik e.V.
FACTS & FIGURES
founded in 1983
legal form reg. association
CEO Dr. Volker Heinz
members > 150
employees 160
mission ‘knowledge for superior foods‘
MORE THAN 150 MEMBER COMPANIES our greatest reference
Louis de Funes (acting: Charles Duchemin) in L’aile ou la cuisse
Future Food Production (1976)
Lebensmittel: Energie und Umwelt
Landwirtschaft im 20. Jahrhundert
• TVP • High Moisture Extrusion HMEA
Dry product (expanded)
Wet fibrous product
Extrusion Texturation of plant proteins
High Moisture Extrusion / Texturization
Products with a meat like structure
Extrusion After Treatment
High Moisture Extrusion / Texturization
Process
Feeding
Raw material Mixing of protein powders and water
Processing T 170 °C Heating up to get a protein melt
HEATING JACKET Water
PRESSURE ZONE
Motor Screws
Cooling Formation of fibers and layers during cooling Temperature T 70 °C
COOLING DIE
High Moisture Extrusion / Texturization
Flexible Production Line at DIL – for different raw materials and
products
Function of outlet die • Glass transition and solidification in laminar flow • Fixation of flow pattern
Extruder
Extrusion Die function
Flat die
Extrusion High moisture extrusion
Round die
High Moisture Extrusion / Texturization
Flexible Production Line at DIL
Extrusion High moisture extrusion
Fixation of laminar flow by slow cooling
High Moisture Extrusion / Texturization
Determination of structure by recipe and process parameters
Meat vs. meat analogous
New structures based on combination of wet and cooking extrusion
Wheat texturized product
Cooking extrusion product
Hybrid product
Meat vs. meat analogous
Meat Extruded soy protein
Generating a characteristic fibrous matrix down to scale of
microstructure Vegetable protein source: soy, pea, lupine, (wheat)
Example: Effect of protein content on texturisation
Soy protein isolate
Soy flour
Extrusion High moisture extrusion
0
5
10
15
20
25
30
Soy flour Soy protein
Cu
ttin
g fo
rce
F [
N]
along fibre…across fibre…
Recipe / raw materials
Extruder / cooling die
Post treatment
Product styling
30 %
30 %
30 %
10 %
Impact on product quality
Extrusion High moisture extrusion
Recipe - moisture: 50 ... 70 % - protein content: > 50 % - protein source: vegetable protein (esp. soy, pea, lupine)
other (meat, fish, egg) - fat: < 10 % - starch: 4 … 10 % - vegetable fibres: 0 … 10 % Process - temperature extruder: 150 ... 170 °C - outlet temperature die: 30 … 70 °C - max. pressure: 40 bar
High Moisture Extrusion Formulation
Product opportunities
Based on soy protein
Based on pea and lupine
Based on
pea protein
Based on insect protein
Based on algae protein
Combined product: meat + vegetable ingredients
• meat (pork): 50 %
• vegetable protein isolate: 40 %
• starch: 5 %
• fibre: 5 %
addition of 20 … 50 % water
Amount of meat depends on:
• Source (pork, beef, poultry)
• Fat content
• Collagen content
• No influence whether meat protein is native or denatured
• No influence whether meat is with or without any structure
High Moisture Extrusion Hybrid products
High Moisture Extrusion Hybrid products
Today´s Food Production (2016)
Die Nachhaltigkeitsbewertung spielt eine zunehmende Rolle im Verbraucherbewusstsein
Fleischalternativen gewinnen an Bedeutung, werden Fleisch jedoch nicht verdrängen
Extrusion in Kombination mit gezielter Abkühlung ermöglicht vielfältige Strukturgestaltung
Zusammenfassung
