Pickardt, C.C.PickardtZacherl, C.C.ZacherlEisner, P.P.EisnerHasenkopf, K.K.Hasenkopf2022-03-082022-03-082008https://publica.fraunhofer.de/handle/publica/308495(A1) Die Erfindung betrifft ein Verfahren zur Herstellung eines pflanzlichen Proteinpraeparats fuer ein Lebensmittel. Bei dem Verfahren wird ein proteinhaltiger pflanzlicher Rohstoff zur Extraktion von Proteinen in ein salzhaltiges, waessriges Extraktionsmittel eingebracht, um eine salzhaltige Pflanzenproteinloesung zu erhalten. Die Proteine werden durch Erniedrigung der Temperatur und/oder Ionenstaerke der Pflanzenproteinloesung gefaellt und als feuchte proteinreiche Masse vom waessrigen Extraktionsmittel abgetrennt. Das Verfahren zeichnet sich dadurch aus, dass die Pflanzenproteinloesung vor oder nach dem Schritt der Faellung der Proteine oder die proteinreiche Masse vor oder nach dem Einbringen in das Lebensmittel und vor einer Fertigstellung des Lebensmittels auf eine Temperatur von u 45 °C erwaermt und fuer einen Zeitraum auf dieser Temperatur gehalten wird, wobei der Zeitraum und die Temperatur so gewaehlt werden, dass die Anwendungs- und Verarbeitungseigenschaften der proteinreichen Masse durch diesen Schritt nicht veraendert werden. Durch diese Vorerwaermung verursacht das pflanzliche Proteinpraeparat einen geringeren Anteil an unerwuenschten Fehlaromen bei einer Erhitzung des Lebensmittels, in dem es verarbeitet wurde.DE 102008053587 A1 UPAB: 20100115 NOVELTY - Production of plant protein preparation, comprises: introducing a protein-containing plant raw material in an aqueous medium with salt content, to obtain salt containing plant protein solution; precipitation of proteins by lowering the temperature and/or ionic strength of the solution; and removing the precipitated proteins as protein-rich moist mass from extraction medium, where the plant protein solution before or after the step of precipitation of proteins or the protein-rich mass before or after its introduction into the food and prior to completion of the food is heated to greater than or equal to 45 degrees C. DETAILED DESCRIPTION - Producing a plant protein preparation comprises: introducing a protein-containing plant raw material for extraction of proteins in an aqueous extraction medium having a salt content, to obtain a salt containing plant protein solution; precipitation of proteins from the salt containing plant protein solution by lowering the temperature and/or ionic strength of the plant protein solution; and removing the precipitated proteins as protein-rich moist mass from the aqueous extraction medium, where the plant protein solution before or after the step of precipitation of proteins or the protein-rich mass before or after its introduction into the food and prior to completion of the food is heated to greater than or equal to 45 degrees C and held at that temperature for a time period, where the time period and the temperature are chosen in such a way that the application and processing properties of the protein-rich mass are not altered by these steps. USE - The plant protein preparation is useful as an ingredient for foodstuffs. ADVANTAGE - The plant protein preparation: causes a lower proportion of undesirable off-flavors on heating of the foodstuff in which it is processed; provides improved texture to foods with improved organoleptic properties. The use of plant proteins in foods provides good eco-efficiency and has low manufacturing cost with the elimination of the drying process. The protein preparations added to foods as functional ingredients have health-promoting effects. The moist protein mass can be incorporated into a pasty or viscous form, e.g. as a replacement of fat in various foods. The food will thus have nutritional benefits with a soft, creamy texture including consistency and homogeneity without creating a dry rough feel. The plant protein preparation has decreased viscosity, which facilitates mixing with the recipe ingredients.de664688patent102008030325