CH621244A5 - Process for the preparation of new food compositions containing microbial proteins - Google Patents

Description

The invention relates to the preparation of novel and useful food compositions comprising an edible fat and a protein source, said protein source consisting of 0 to 50% by weight of a milk protein and from 50 to 100%. by weight of a microbial source of protein chosen from microbial protein, certain metal salts of microbial protein, certain derivatives of microbial protein, microbial protein denatured by heat and mixtures of microbial protein and whey powder, and preparations obtained from these compositions, in particular useful for marshmallow paste, imitation buttermilk, cake and textured vegetable protein, in which microbial proteins, some of their derivatives and their mixtures with whey powder are advantageously used.

There are numerous publications in the technical and patent literature dealing with methods of producing microbial cells for application in food, as well as methods of isolating protein-rich fractions from them. cells. By the expressions microbial protein and microbial protein isolate as used herein, is meant the fraction rich in protein obtained from broken cells of yeasts, bacteria and fungi, a fraction which has been treated so that it is relatively rid of other cellular components. Several methods have been described in the art for disrupting the cell walls of microorganisms so as to release the cellular components and then to isolate the released microbial protein. These proteins have been shown to be nutritious and their use in human nutrition has been proposed.

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U.S. patents Nos 3784536 and 3833552 describe methods for isolating microbial proteins by treatment of cells in an aqueous or ethanolic-aqueous medium, containing a mineral acid, at a determined temperature. The latest patent provides a water soluble whippable protein for food use.

The U.S. Patent No. 3821080 provides a process for extracting the protein from the cells of microorganisms, which consists in breaking the cells by mechanical disintegration in a strongly alkaline medium and then in collecting the extracted proteins. The U.S. Patent No. 3845222 describes a process by which an aqueous paste of microbial cells is heated while applying a shearing force to the hot paste, which is then extruded to obtain a product which does not disperse in water.

The yeast protein is produced by the process of the U.S. patent. N ° 3867555, by separating on the one hand the soluble fraction originating from broken yeast cells and on the other hand from cell wall debris, then by hydrolyzing the nucleic acid with a base at a pH of 9.5-12, 5 and at a temperature of 50 to 120 ° C, after which the protein is isolated by isoelectric precipitation. The U.S. Patent N ° 3887431 uses the endogenous nuclease to hydrolyze the nucleic acids present in the alkaline solution after rupture of the cells; after this treatment, the protein is precipitated.

In the U.S. patent No. 3891772, a method of extracting undesirable components from the point of view of flavor and odor from microbial cells is described, by treatment in an aqueous alcohol suspension containing 60 to 80% by volume of an alcohol having from one to three carbon atoms, where the weight ratio of the alcoholic solution to the cells is between 3: 1 and 7: 1. The extracted cells are then collected.

British Patent No. 1372870 provides a process for improving the nutritional and functional properties of the protein derived from single-cell microorganisms, by maintaining an ammoniacal suspension of the cells at 60-140 ° C and at a pH of 8.0 to 11.0. The isolated product has a reduced nucleic acid content.

In Japanese Patent No. 9124292, methods of extracting protein from microbial cells are described. The cells are first degreased with an organic solvent, filtered through a gel to remove substances of low molecular weight, and the protein is extracted into an aqueous base and then precipitated.

Japanese Patent No. 9001790 describes a process in which microbial cells are heated to 80-220 ° C, under high pressure, greater than 10 atmospheres, of a gas containing more than 22% oxygen to improve the ability to digestion of microbial protein. According to the method of Japanese patent No. 4014760, the extraction of the protein from yeast cells is improved by homogenizing the cells in an alkaline medium under a pressure greater than 100 kg / cm 2. A process for disrupting cells grown on a hydrocarbon feed solution, by autolysis, is described in the U.S. Patent. No. 3268412, in which autolysis is carried out using enzymes contained in the microorganism or by addition of other enzymes.

Various methods for breaking microbial cells and the equipment used for this purpose are described in "Methods in Microbiology" edited by Norris and Ribbons, Academic Press, New York, N.Y., U.S.A., 1971, volume 5A, pp. 363-368;

volume 5B, pp. 1-54.

Compositions of demineralized whey powder solids and insoluble monosodium phosphate or metaphosphate, which have functional properties in food compositions, are described in the U.S. Patent. No. 3615662, and comparable products using alkaline polyphosphates are described in the U.S. Patent. No. 3620757. Food compositions based on undenatured lactalbumin phosphate in which said phosphate derivative replaces part of the

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Normally contained egg white, are described in the U.S. Patent. No. 3706575.

Acetylated animal and plant proteins for food use have been described in U.S. patents. Nos. 3619206, 5 3764711 and 3782971 as well as in British Patent No. 1294664.

The new food compositions to be prepared according to the invention use a microbial source of protein to replace approximately 20 to 100%, by weight, of certain protein ingredients usually used in these food compositions. Microbial sources of protein are particularly effective in replacing vegetable proteins such as soy protein, wheat gluten, egg white, gelatin, protein foaming agents and sources of milk protein, such as milk powder skim, sodium caseinate, calcium caseinate and magnesium caseinate. In replacing these common dietary proteins, the microbial source of protein can replace the functional properties and nutritional value of conventional dietary proteins, that is, the microbial source of protein serves as functional protein and is nutritious. In the context of this invention, the expression “microbial source of protein” means microbial proteins as defined above, as well as certain metal salts of microbial proteins, certain derivatives of microbial proteins, denatured microbial proteins and mixtures of 25. microbial protein and whey powder. The preferred metal salts are the sodium, calcium and magnesium salts of microbial proteins. The preferred derivatives are the acetylated derivatives of microbial proteins and the complex phosphates of microbial proteins. Preferred denatured microbial proteins are heat denatured microbial proteins. The preferred mixtures of microbial protein and whey powder are those containing from about 20 to 80% whey powder by weight; particularly preferred are mixtures of microbial protein and whey powder containing about 50% whey powder by weight.

The expression functional protein denotes proteins which serve essentially to improve the physical and / or organoleptic properties of a food, and their nutritional value may be of secondary importance in a particular food. Examples of the physical and organoleptic properties of foods that are enhanced by a functional protein are water fixation, fat fixation, protein fixation, emulsification, whipping ability, texture, volume, dispersibility, gelation, viscosity, flavor, aroma, color, etc. Examples of proteins known in the art and the functions they generally improve in food are ovalbumin for whipping ability, color or fixation of other proteins; egg yolk for emulsification, color or flavor; soy protein for fixing water, fixing fat, texture and whipping ability; gelatin for gelation; milk proteins and their salts for water fixation, fat fixation, flavor, texture, whipping ability, emulsification and heat stability; and wheat gluten for water fixation, 55 texture and flavor.

It has now been found that the microbial sources of protein of the invention replace the functional proteins known in the art, such as vegetable proteins, egg white, gelatin, edible protein and foaming agents, protein-60 protein. milk and milk protein salts.

The expression edible protein foaming agents denotes commercially available edible proteins as well as edible mixtures containing proteins, or modified proteins or possibly containing other ingredients such as carbohydrates, chemically modified carbohydrates, salts and stabilizers, used as foaming agents in edible compositions such as marshmallow paste, whipped toppings and in ready-to-use mixtures, in sachets, for

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alcoholic beverages such as "whiskey sour" and "daïquiri". Examples of these foaming agents are egg white and mixtures of modified or unmodified vegetable proteins with egg white, gelatin and gums. Examples of these foaming agents which are sold under trademarks are Hyfoma, a product of Landerink and Co., Schiedam, The Netherlands, which is a mixture of vegetable protein, egg white, sucrose and stabilizer ; and Gunthers Foaming Protein 1026 which is a blend of modified soy protein and gelatin, available from A.E. Staley Mfg. Co., Protein Division, Decatur,

Illinois 62525, U.S.A.

It has now been found that the microbial sources of protein used according to the invention replace the functional proteins of the aforementioned prior art by giving superior food compositions. It has now been found that the microbial sources of protein described herein are surprisingly effective in their ability to function as fat fixing and water fixing agents. Consequently, it has been found that they are particularly effective in food compositions containing fats, in which they replace at least a substantial part of the conventional proteins used for their ability to fix fats. The novel food compositions described herein, containing an edible fat and a microbial source of protein, have been shown to have improved physical and organoleptic properties when compared to their counterparts containing conventional dietary proteins. Preferred food compositions are those containing an edible fat and a protein source, in a weight ratio of said fat to said protein source from about 25: 1 to about 1: 6, said protein source representing about 0 to 50% by weight of at least one source of milk protein chosen from the group comprising skimmed milk powder, sodium caseinate, calcium caseinate and magnesium caseinate and from 50 to 100% by weight d at least one microbial source of protein chosen from the group comprising microbial protein, sodium, calcium and magnesium salts of microbial protein, acetylated microbial protein, a microbial protein phosphate complex, microbial protein denatured by heat and mixtures of microbial protein and whey powder containing about 20 to 80% by weight whey powder.

The categories of food compositions included in the field of the present invention are baked goods, processed meat products, chocolate flavored drinks, imitation fermented dairy products and desserts as well as whipped toppings and substitutes milk or cream in coffee.

Examples of the above-mentioned baked goods include baked products leavened using natural or baking powder, such as bread, rolled cakes, rolls, various pastries and cheesecake. Examples of the previously mentioned processed meat products are meat pie, frankfurters, sausages and pet food. Examples of imitation fermented dairy products are yogurt, sour cream, cream cheese, processed cheeses, spreads and cheese-based food products. Examples of desserts include frozen desserts such as ice creams, sorbets, ice creams and milk sorbets; unfrozen desserts such as pudding-type cakes; and confectionery such as cake frosting, caramel, fondant and cream cake toppings.

When reference is made to the food compositions obtained according to the invention, the expression source of protein designates the microbial source of protein, the conventional food proteins being partially or totally replaced by the microbial source of protein. However, a given food composition may contain other food proteins or other protein-containing ingredients, not included in said protein source.

In the food compositions described herein, comprising an edible fat and a protein source, the edible fat includes those from relatively pure sources of animal fats such as animal and vegetable fats, vegetable oils, lard, etc. , as well as the fatty part of other food ingredients containing fat which contribute to the reason of% or more than the total weight of edible fat in the food composition. The fat content of said fat-containing food ingredients is determined from the data found in "Composition of Foods, Raw Processed, Prepared", Agricultural Handbook No. 8, Agricultural Research Service, US Department of Agriculture , 1963.

. In new food compositions comprising an edible fat and a protein source in which said protein source represents 0 to 50%, by weight, of at least one milk protein chosen from the group comprising skimmed milk powder, sodium caseinate, calcium caseinate and magnesium caseinate, and from 50 to 100% of at least one microbial source of protein, the weight ratio of edible fat to said microbial source of protein plus said milk protein can vary from 22: 1 in cakes in which the entire protein source is of microbial origin and said microbial protein is used to half the amount of skimmed milk powder normally used; at a ratio of 1: 6 in imitation yogurt compositions in which the protein source is totally of microbial origin or is a mixture of microbial protein and whey powder containing about 50% whey powder by weight. Other food compositions of the invention contain edible fat and said protein source in ratios between 22: 1 and 1: 6.

In the food compositions obtained according to the invention comprising an edible fat and a source of protein in which said source of protein consists of 0 to 50% of skimmed milk powder and of 50 to 100% of a microbial source of protein , a particularly preferred microbial source of protein is a mixture of microbial protein and whey powder containing from about 20 to 80% whey powder by weight. The particularly preferred mixtures of microbial protein and whey powder are those containing 50%, by weight, of whey powder. These mixtures are preferred because of their effectiveness in replacing skimmed milk powder and for reasons of economy. Categories of food compositions using said mixtures of microbial protein and whey powder are baked products, meat products, chocolate flavored drinks, imitation fermented milk products and desserts. Examples of these baked products include baked products with natural or baking powder such as bread, pies, rolls, pastries and cheesecakes. Examples of meat products are meat pies, frankfurters, sausages, and pet foods. Examples of imitation fermented dairy products are yogurts and sour cream. Examples of desserts are frozen desserts such as ice cream, sherbet, milk ice cream and milk sherbet; unfrozen desserts such as puddings; and confectionery such as cake frosting, caramel, fondant and cream filling creams.

All microbial proteins and in particular proteins isolated from microorganisms classified as yeasts, bacteria and fungi, can be used to replace the conventional proteins in the food compositions of the invention. By way of illustration, examples of the kinds of microorganisms suitable for

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providing microbial proteins are the yeasts of the genera Saccharomyces, Candida, Hansenula and Pichia; bacteria of the genera Pseudomonas, Lactobacillus, Streptococcus, Micrococcus, Cellulomonas, Arthrobacter, Bacillus, Hydrogenomonas and Aero-

bacter; and fungi of the genera Trichoderma, Fusarium, Penicillium, Aspergillus, Neurospora and Endomycopsis. Examples of species of microorganisms suitable for obtaining microbial proteins are given in the following table:

Yeasts

Saccharomyces carlsbergensis Saccharomyces cerevisiae Saccharomyces fragilis Candida utilis Candida lipolytica Candida subtropacalis Candida guilliermondii Candida novellus Hansenula polymorpha

Bacteria

Pseudomonas methylotropha Lactobacillus bulgaricus Streptococcus lactis Micrococcus cerificans Cellulomonas cartalyticum Bacillus megatherium Streptococcus cremoris Hydrogenomonas eutropha Aerobacter aerogenes

Mushrooms

Trichodermia viride Fusarium solani Penicillium chrysogenum Aspergillus oryzae Aspergillus niger Aspergillus fumagata Neurospora crasa Endomycopsis filberger

The preferred microbial proteins which are used in the new food compositions are those isolated from the yeasts Saccharomyces carlsbergensis, Saccharomyces cerevisiae, Saccharomyces fragilis and Candida utilis; bacteria Pseudomonas methylotropha, Lactobacillus bulgaricus, Streptococcus lactis, Micrococcus cerificans and Cellulomonas cartalyticum; and mushrooms 25

Trichoderma veride, Fusarium solani, Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae and Neurospora crasa.

The isolated microbial proteins can then be reacted after cell disruption, to form certain derivatives which make it possible to obtain products which are also useful in a large number of food compositions.

Such a category of derivatives includes the phosphate complexes obtained when an aqueous solution or suspension of a microbial protein is brought into contact with an aqueous solution of an alkaline phosphate such as potassium metaphosphate, hexametaphosphate, sodium polyphosphate, potassium polyphosphate, monosodium phosphate and mixtures thereof. Any of the foregoing alkaline phosphates and mixtures of these salts can be contacted with any of the microbial proteins, in varying proportions of phosphate to microbial protein, to obtain microbial protein / phosphate complexes which can be used according to the invention in food compositions. However, the preferred microbial protein / phosphate complexes are those obtained by bringing into contact, in aqueous solution, a part by weight of a mixture of sodium hexametaphosphate and potassium metaphosphate in a weight ratio of approximately 6: 1. . at 10: 1 with about 10-15 parts by weight of microbial protein.

The phosphate complexes of the above microbial proteins are particularly useful in garnishes 50

whipped creams, milk and cream substitutes for coffee, icings for cakes, biscuits like Savoy and meringue toppings.

Another useful category of microbial protein derivatives described above which serve as a microbial source of protein are the acetylated microbial proteins which are obtained when acetylates microbial proteins to varying degrees of acetylation, by methods known in the art for protein acetylation using reagents such as acetic anhydride, acetyl chloride and acetyl bromide; see for example 60 U.S. patents Nos 3619206,3764711, 3782971.

Although any of the acetylated microbial proteins can be used in new food compositions, preference is given to those obtained by carrying out acetylation by dissolving a microbial protein in water containing a poly salt equal to trisodium citrate which acts as a protein stabilizer. The pH of the resulting solution is then adjusted to between about 5 and 8 and treated with an acetylating agent such as acetic anhydride or acetyl chloride while maintaining the pH in the range specified above by addition of a strong alkali such as a sodium hydroxide solution. Particularly preferred acetylated microbial proteins are those obtained by reacting the microbial protein and acetic anhydride in a weight ratio of about 1: 1 to 1: 0.1 at a temperature between about 15 and 35 ° C; a particularly preferred range for the weight ratio of microbial protein and acetic anhydride is from about 1: 0.6 to 1: 0.2.

Acetylated microbial proteins are particularly useful in new fat-containing food compositions, such as whipped toppings and milk and cream replacers, in that they have an improved fat-binding function .

Another microbial source of protein which is used in new food compositions comprising an edible fat and said protein source, is constituted by microbial proteins denatured by heat, obtained by thermal denaturation of any microbial protein . Although thermal denaturation of microbial proteins can be carried out with satisfactory results at temperatures as low as 50 ° C or at temperatures up to 150 ° C plus to obtain a source of protein usable in the food compositions described here, it is preferred that the microbial proteins denatured by heat are obtained by thermal denaturation of a microbial protein at a temperature between approximately 50 and 100 ° C. If one denatures microbial proteins at intervals included in the interval previous, it must be taken into account that the denaturation of the protein will occur more quickly at higher temperatures and more slowly at lower temperatures according to the laws of thermodynamics. For example, at 100 ° C, denaturation is almost complete in about 5 minutes. While at 50 ° C an hour or more may be required. Although denaturation can be carried out in the absence of solvent with satisfactory results, it can also be carried out in an appropriate manner by heating a suspension or a solution of the microbial protein in water.

The thermally denatured microbial proteins thus obtained are particularly useful in food compositions of whipped topping and meringue.

Also included as a microbial source of protein in the field of the present invention are mixtures of the microbial protein isolates described above with up to 80% or more whey powder. Preferred mixtures are those containing from about 20 to 80% by weight of whey powder, and in particular mixtures which contain about 50% by weight of whey powder.

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Whey powder is a readily available food ingredient, produced industrially on a large scale from whole liquid whey by modern evaporation techniques. An approximate composition which is exemplary and generally representative of whey powder is as follows:

% in weight

Protein

12.5

Fat

1.0

Humidity

4.5

Ashes

9.0

Lactose

73.0

100.0

For the purposes of this invention, whey powder having the above approximate composition or any of the specially treated whey powders, such as demineralized whey powder and whey protein concentrates, obtained by techniques such as ion exclusion, ultrafiltration, electrodialysis, reverse osmosis or enzymatic methods using lactase, for example, are also suitable.

In a large number of food compositions obtained according to the invention, the microbial protein / whey powder mixtures behave as well or better than undiluted microbial proteins in the replacement of conventional food proteins. Said mixtures are particularly useful for replacing whole milk powder or skimmed milk powder in food compositions. Skimmed milk powder is also referred to below as LEP. When used to replace LEP, these blends are usually used to replace an equal weight source of conventional milk protein. However, in certain cases, they can be used in an amount representing approximately half to twice that of the protein which is replaced so as to obtain superior food compositions.

The microbial protein / whey powder mixtures, which will also be referred to hereinafter as the “skimmed milk powder substitute”, can be prepared by simply mixing the two dry ingredients in the desired proportions. However, to ensure intimate mixing of the components and to prevent separation due to the differences in particle size of the components, it is preferred to first mix them in water with stirring, then homogenize them in a conventional food homogenizer and pasteurize them. The resulting mixture is then dried to a powder by conventional drying techniques used in the food industry, such as lyophilization, spray drying or vacuum drum drying.

Whipped toppings replace whipped cream and have found widespread commercial use in manufactured baked goods and household products as dessert garnishes. Whipped toppings are air-liquid emulsions in which the function of proteins, such as the sodium caseinate generally used, is to disperse fat and water and to bind each of these compounds, as well as to facilitate the imprisonment of the air and the stabilization of the air thus trapped. It is also very important that the protein used has these functions at the low temperatures normally used for the manufacture and preservation of whipped toppings. Sodium caseinate is widely used for this purpose and soy protein is sometimes used, but it is considered to be inferior to caseinates due to its insufficient capabilities and foreign flavor. It has now been found that the microbial sources of protein used according to the invention, and in particular the preferred acetylated microbial proteins described above, the preferred microbial protein / phosphate complexes and the preferred heat denatured microbial proteins, can replace about 50 at 100% by weight of sodium caseinate in conventional whipped toppings giving superior products. Whipped toppings containing said microbial sources of protein have been found to have a significantly greater swelling percentage when determined by methods known in the art, and they also have a creamier texture and superior stability at low temperatures. A particularly effective microbial source of protein in whipped toppings is the phosphate-based protein complex of C. utilis.

Coffee bleaches have been sold for several years and have been shown to be effective substitutes for milk and cream in coffee and tea. These products have the advantage of being less expensive than the corresponding natural dairy products and the most popular dry coffee bleaches have the additional advantage of being stable when stored at room temperature, while the milk and cream should be refrigerated.

Proteins such as sodium caseinate are commonly used in coffee bleaches to encapsulate fats or oils, to prevent the separation of fats and their coalescence into fat globules on the surface of the hot drink. Proteins also serve to provide the bleaching capacity and reduce the pungent taste of coffee. The proteins used in coffee bleaches must perform these functions under rather severe conditions, that is to say at a pH of about 4-5.5 and temperatures of about 50-80 ° C. In addition, the protein used must have these functions with minimal thermal denaturation in the hot drink leading to precipitation and agglomeration of the protein. Very few proteins have been found to work properly in such a food system. Sodium caseinate is the most widely used for this purpose and has been considered the best protein for this application. Soy protein has been used to some degree, but its characteristics are generally inferior and they do not behave appropriately in dry powder compositions of coffee bleaches. It has surprisingly been found that the microbial sources of protein used according to the invention behave well in coffee bleaching agents. The coffee bleaching compositions obtained according to the invention have less tendency to agglomerate and have an improved whiteness and aroma compared to controls containing only sodium caseinate. Particularly effective as a microbial source of protein in these coffee bleaching compositions are microbial protein / phosphate complexes and acetylated microbial proteins; said phosphate-based complex being obtained by contact, in aqueous solution, of a part by weight of a mixture of sodium hexametaphosphate and potassium metaphosphate in a weight ratio of 6: 1 to 10: 1 with 10 to 15 parts by weight of microbial protein; and said acetylated microbial protein being obtained by reaction of the microbial protein and acetic anhydride, in a weight ratio of 1: 0.6 to 1: 0.2, at a temperature between 15 and 35 ° C.

It has been found that the microbial sources of protein used according to the invention, and in particular the microbial proteins, their sodium, calcium and magnesium salts and their mixtures with whey powder, provide new imitation fermented milk products such as yogurt, sour cream, buttermilk, fromage blanc, processed cheeses, cheese-based food products, etc. By imitation fermented milk products, is meant in the context of this invention a food composition made of reconstituted milk containing one or more proteins chosen from the group of milk proteins such as caseinates, whey proteins and skimmed milk powder; vegetable proteins such as soy protein and microbial proteins and their salts; and possibly containing other ingredients such as vegetable fat, butter fat, saccharides such as sucrose or corn syrup solids, whey powder, stabilizers, emulsifiers, food acids, etc. and are only fermented eventually.

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The consumption of natural fermented and imitation dairy products is increasing steadily. The protein ingredients in products like yogurt, sour cream, fromage blanc and buttermilk are responsible for the nutritional quality of these products and the formation of acid curd. During the fermentation of lactic acid, which is the key reaction in the manufacture of these products, proteins precipitate and form a gel. Milk proteins, in particular caseinates and whey proteins (lactalbumin and lactoglobulin), present in liquid milk and skimmed milk powder, are generally used for this purpose. It has been unexpectedly found that the microbial sources of protein used according to the invention and in particular the microbial proteins mentioned above, the sodium, calcium and magnesium salts of microbial proteins and the above-mentioned mixtures of microbial proteins and powder whey can replace caseinates and skimmed milk powder by giving superior quality imitation fermented milk products. In the preparation of these products, the microbial protein, its salts or its mixtures can optionally be treated with powdered whey, with a food acid such as lactic or citric acids, or a mixture of these acids with the coagulation enzyme. milk, rennet.

Consumption of cheeses and cheese products has increased steadily over the years. Recently, imitation cheeses have been used more and more in school canteens and by large manufacturers of frozen pizzas. Imitation cheeses can be used effectively to lower the price of ingredients and sodium, calcium and magnesium caseinates are commonly used for this purpose with vegetable oils, minerals, vitamins and flavorings. It has been found that the microbial proteins used according to the invention and their sodium, calcium and magnesium salts can be used to partially or totally replace the caseinates in imitation cheeses and products based on imitation cheeses. These microbial sources of protein, due to their superior water-binding and fat-binding properties, provide imitation cheeses and imitation cheese products with improved texture and improved mouth feel.

Are particularly effective for the replacement of sodium, calcium or magnesium caseinate in imitation fermented food compositions, the aforementioned microbial proteins and the sodium, calcium and magnesium salts of said microbial proteins. Are particularly effective in replacing LEP in fermented milk products imitating the aforementioned microbial proteins and mixtures of said microbial proteins with whey powder, containing about 20 to 80% whey powder by weight, and in particular its mixtures containing approximately 50% whey powder by weight. In imitation yogurt compositions, said microbial proteins can effectively replace 50% or more of sodium caseinate and LEP.

When the above-mentioned salts of microbial proteins are the preferred source of microbial proteins for use in the food compositions described herein, they are prepared from the microbial proteins by methods well known in the art. For example, sodium, calcium or magnesium salts are easily obtained by dissolving or dispersing the appropriate microbial protein in water and then adding a base such as sodium hydroxide, calcium hydroxide or magnesium oxide, with stirring, to adjust the pH of the resulting mixture to about 9. The resulting dispersion or solution can be used as it is or can be dried to obtain a powder by conventional drying methods.

In baked products comprising an edible fat and a protein source, microbial sources of protein can replace LEP to give baked products with improved physical and organoleptic properties621 244

improved as increased volume, higher moisture content, improved color, taste and chewing. The microbial sources of protein that are particularly effective in baked products are the aforementioned microbial proteins and their mixtures with whey powder containing about 20 to 80% whey powder by weight. When using said microbial proteins to replace LEP in baked products like bread and cakes, it has surprisingly been found that an amount of microbial protein as low as half the LEP used in control products can actually replace all of LEP.

Many manufactured meat products introduce skim milk powder during manufacturing to reduce the amount of shrinkage of these meat products during cooking. The shrinkage, which is mainly due to the loss of water and fat by the meat, is also reduced by the microbial proteins used here and their mixtures with whey powder. In manufactured meat products such as meat pies, frankfurters, Bolognese sauces, sausages and pet foods containing meat, the incorporation of the present microbial proteins and their mixtures with the powder whey gives better results than LEP for the same weight, and in some cases it can give satisfactory results when they are used at half the amount of LEP.

In chocolate flavored drinks, LEP is often used at 9% or more by weight for its functional properties as well as as a source of nutritional protein. The microbial sources of protein used according to the invention and in particular the aforementioned microbial proteins and their mixtures with 20 to 80% whey powder can completely replace LEP in these drinks by giving a product of improved quality. Obviously, the mixtures of LEP and microbial sources of protein mentioned above can also be used satisfactorily in this application and in others in which LEP is replaced.

In conventional dessert compositions containing LEP or whole milk, such as ice creams, sorbets, milk ice creams, cakes and confectionery, the microbial sources of protein used according to the present invention can replace milk solids or LEP to give products that have surprising advantages when compared to controls. For example, with cakes such as thickened starch cakes, compounds containing microbial proteins show a marked improvement in texture, mouth feel and syneresis, when microbial protein is used in an amount equal to LEP replaced. When the microbial protein is used only at half the amount of LEP replaced, the test cake shows no syneresis and is comparable to the control cake in all the other characteristics determined. When LEP is replaced by microbial sources of protein according to the invention, in confectionery compositions such as caramel candies, fondants, icings for cakes, toppings based on cream, chocolate, etc., the products have superior texture and gloss compared to counterparts containing LEP. The microbial sources of protein which are particularly effective in the dessert compositions obtained according to the invention are microbial proteins and mixtures of microbial protein with whey powder, containing about 20 to 80% of whey powder. milk by weight. Particularly preferred are proteins isolated from C. utilis and S. fragilis, and mixtures thereof with whey powder containing 20 to 80% whey powder by weight.

Another food composition in which microbial proteins can replace LEP without loss of quality of the final product, consists of pancakes in which the protein of L. bulgaricus as well as those of C. utilis, S. cerevisiae, S. lactis, M. cereficans, C. cartalyticum, T. viride, P. chrysogenum, A. niger,

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F. solani and Cellulobacillus mucosis and their mixtures with whey powder are particularly useful.

In addition to the food compositions described above containing an edible fat and a protein source in a weight ratio of said fat to said protein source from about 22: 1 to about 1: 6, wherein said protein source comprises about 0 to 50% by weight of at least one milk protein selected from the group comprising LEP and sodium, calcium and magnesium caseinates, and about 50 to 100% by weight of at least one source microbial protein, the present invention describes novel and useful imitation buttermilk and buttermilk paste compositions, in which certain microbial proteins and their mixtures with whey powder replace an important part of the food proteins normally used as LEP, gelatin and edible protein foaming agents generally used in marshmallow paste compositions, and LEP and sodium caseinate generally used in the s imitation buttermilk compositions. Also described are novel improved cake compositions containing sodium hexametaphosphate and a protein source, in a weight ratio of 1:13 to 1:38, in which the protein source comprises from about 0 to 30% by weight. dry weight of egg white and about 70 to 100% dry weight of a microbial source of protein selected from the group comprising S. fragilis protein, L. bulgaricus protein, P. chrysogenum protein and the preferred phosphate complexes of each of these proteins. Examples of the high-quality cakes provided according to this composition are cakes of the Savoie cake type and cakes usually prepared without egg yolk. Furthermore, it has been unexpectedly found that in food compositions containing a textured vegetable protein and a protein fixing agent, certain microbial proteins according to the invention can effectively replace approximately 20 to 100% of the egg white, soy flour or wheat gluten commonly used as protein fixing agents.

Conventional marshmallow dough compositions use, in addition to sugars such as sucrose and glucose, protein sources such as LEP, gelatin and edible protein foaming agents such as egg white and vegetable proteins or foaming agents commercial products containing, for example, mixtures of vegetable proteins, egg white and other non-protein ingredients. The proteins used help in the formation and stabilization of the foam and give properties such as texture, taste, odor, regularity and bulking power, for example. It has been found that the microbial proteins used according to the invention and their mixtures with whey powder can replace significant amounts of the aforementioned protein sources generally used in marshmallow paste compositions by giving superior products. Particularly preferred are marshmallow paste compositions comprising a protein source consisting of about 25 to 50% by weight of a microbial source of protein, 25 to 50% by weight of an edible protein foaming agent and 25 to 50 % by weight of at least one element chosen from the group comprising LEP and gelatin; said microbial source of protein being chosen from the group comprising the protein of C. utilis, the protein of S. fragilis, the protein of P. methylotropha, the protein of F. solani and the mixtures of protein of C. utilis, S. fragilis, P. methylotropha or F. solani with whey powder, containing about 20 to 80% whey powder by weight.

In typical compositions for imitation buttermilk, the reconstituted milk used contains LEP and sodium caseinate. Reconstituted milk adjusted to a pH of 5.5 to 6.0 is pasteurized, homogenized, inoculated with a buttermilk culture and left to ferment to obtain the desired flavor and appearance. It has been found that microbial sources of protein can replace a significant proportion of the preceding milk proteins to obtain an imitation buttermilk with improved properties such as texture and sensation in the mouth and having a comparable flavor and appearance compared to controls. containing only the previous milk proteins. The preferred imitation buttermilk compositions obtained according to the invention are those comprising a microbial source of protein and at least one source of milk protein chosen from the group comprising LEP and sodium caseinate, said microbial source of protein and said source of milk protein being in a weight ratio of approximately 1: 1.5 and 1.5: 1 and said microbial source of protein being selected from the group comprising protein of C. utilis, protein of S. fragilis and a mixture of protein from C. utilis or from S. fragilis with whey powder containing approximately 50% by weight of whey powder.

In the above-mentioned cake compositions comprising sodium hexametaphosphate and a protein source, certain microbial proteins and certain phosphate / microbial protein complexes can replace all or at least a substantial part of the egg white usually contained in these compositions. Microbial proteins can also replace egg white and other protein-containing ingredients generally used as protein binders in food compositions based on textured vegetable protein. Examples of these other protein-containing ingredients are soy flour and wheat gluten.

In food compositions containing a textured vegetable protein and a protein binding agent, such as for example in products simulating meat, the textured vegetable proteins are impregnated with an appropriate binder, then the impregnated vegetable proteins are cooked so that the binder hardens by forming a continuous mass which can be cut or shaped into pieces of an appropriate shape. It has been found that most of the microbial proteins of the invention can replace the above-mentioned protein binders generally used to provide improved food compositions based on textured vegetable protein.

Although the aforementioned microbial proteins can be advantageously used as protein binding agents in food compositions containing any of the known textured vegetable proteins, such as textured soy protein, textured wheat protein, textured peanut protein , textured cottonseed meal, etc., are preferred for reasons of economy and availability of food compositions in which the textured vegetable protein is textured soy protein. Such preferred food compositions are those containing textured vegetable protein and a protein binding or binding agent, consisting of from about 20 to 100% by dry weight of microbial protein and from about 0 to 80% by dry weight of up to '' with 2 additional ingredients chosen from the group comprising egg white, soy flour and wheat gluten. The preferred microbial proteins which are used as protein fixing agents in the preceding food compositions are the microbial proteins isolated from the yeasts S. fragilis, S. carlsbergensis, S. cerevisiae and C. utilis; bacteria P. methylotropha, L. bulgaricus, S. lactis, M. cerificans and C. cartalyticum; and fungi T. viride, F. solani, P. chrysogenum and A. niger.

The crunchy cookie food industry has grown rapidly in recent years. The basic materials used include corn flour, wheat flour, potato flour, oatmeal, tapioca and modified starches. These starch-rich foods can be made in a wide variety of textures and shapes by extrusion processes. It is known that extrusion is a means of transforming cereal products under determined conditions of temperature and humidity into crunchy expanded food products. Milk solids and soy protein are often included to improve the nutritional qualities and handling characteristics of crunchy products. The other main operation of

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f preparation that is used in the manufacture of these products is frying. Surprisingly, the microbial protein isolates described above can be used to replace soy protein, milk solids or these two sources of protein in crunchy cookie compositions by giving products with acceptable taste and texture characteristics. . In these food compositions, microbial protein mixtures containing about 50% whey powder are also effective in replacing milk solids and LEP.

The crunchy cookie compositions containing the microbial proteins of the invention give less dispersion during frying than those containing soy proteins and milk solids, which indicates that the microbial proteins have better water binding capacity at frying temperatures. In addition, there is a superior taste and texture in these cookies according to the invention.

Example 1:

Microbial protein isolated by mechanical failure

Dispersed Candida cells used, 130 g dry weight, in 1000 ml of water and the pH is adjusted to 11.5 by adding IN NaOH. The cells are homogenized at 633 kg / cm2 at 30 ° C for 1 h. The resulting mixture is centrifuged and the supernatant liquor is decanted. The resulting solids are dispersed in water and centrifuged. The supernatant liquors are combined, the pH is adjusted to 4.0 with IN hydrochloric acid and the precipitate is collected by centrifugation. The solid product is washed with water and then it is suspended in water, it is adjusted to pH 7.0 with a sodium hydroxide solution and lyophilized, which gives 39 g of protein isolate .

When the above procedure is repeated but using an equal weight of cells of Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces fragilis, Aspergillus oryzae or Lactobacillus bulgaricus in place of the cells of C. utilis, the results are practically the same. When the previous process is repeated but the homogenization is carried out at 200 kg / cm2 and 80 ° C, the results are practically unchanged.

When the cells are homogenized at a pressure of 1000 kg / cm2 and at a temperature of 5 ° C, the results are practically the same.

Example 2:

Microbial protein from cells broken by treatment with aqueous acid

500 g, by dry weight, of Saccharomyces fragilis are suspended in 2.5 l of normal hydrochloric acid to obtain a suspension of pH 1. The suspension is stirred while heating to 95 ° C. Then the mixture is cooled to 25 ° C, the pH is adjusted to 11.5 with a sodium hydroxide solution and centrifuged. The supernatant liquor is decanted and the debris is again suspended in 1 l of water and centrifuged. The supernatants are combined and adjusted to pH 4.0 with hydrochloric acid to precipitate the protein. The protein is collected by centrifugation, resuspended in water and centrifuged again. The supernatant liquor is discarded and the solid is suspended in fresh water, the pH is adjusted to 7.0, centrifuged again and the solids are dried in an oven under vacuum at 65 ° C., which gives 115 g protein from S. fragilis.

When using cells from S. fragilis instead of cells from Candida utilis, C. lipolytica, C. pulcherima, Saccharomyces cerevisiae, S. carlsbergensis, Neurospora crasa, Aspergillus niger, A. oryzae, Penicillium chrysogenum or Lactobacillus bulgaricus, the results are essentially unchanged.

When the previous process is repeated by heating in 0.1 M hydrochloric acid at 100 ° C for 3 h, heating in 5M sulfuric acid at 30 ° C for 30 min or heating in 5M phosphoric acid at 70 ° C for 1 min, the results are practically unchanged.

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Example 3:

Isolation of microbial protein by disruption of cells in an aqueous base

100 g of dry Saccharomyces cerevisiae cells are suspended in 500 ml of water and the pH is adjusted to 11.5 with an aqueous solution of potassium hydroxide. The mixture is stirred while heating at 85 ° C for 1 h. Then the mixture is cooled to 25 ° C, centrifuged and the supernatant liquor is decanted. The residue is resuspended in 350 ml of water and centrifuged again. The pH of the combined supernatant liquors is adjusted to 4.0 with dilute sulfuric acid and the resulting precipitate is collected by centrifugation, rediluted in water and isolated again by centrifugation. The solids are suspended in water, the pH is adjusted to 7.0 and lyophilized, which gives 16 g of product.

When we repeat the process:

a) with Candida cells used at pH 12 and at 10 ° C for 15 h;

b) with S. carlsbergensis cells at pH 8 and 100 ° C for 5 h;

c) with Streptococcus lactis cells at pH 12 and 100 ° C for 1 h;

d) with cells of Trichoderma viride at pH 11 and 90 ° C for 2 h;

e) with cells of Cellumonas cartalyticum at pH 12 and 80 ° C for 3 h;

f) with Penicillium chrysogenum cells at pH 11.5 and 85 ° C for 2 h;

g) with Aspergillus oryzae cells at pH 11.5 and 90 ° C for 2 h;

the results are essentially the same.

Example 4:

Microbial protein from cells ruptured by autolysis

Cells of Candida utilis, 350 g dry weight, are suspended in 1500 ml of water and the pH is adjusted to 5.0. The suspension is stirred at 50 ° C for 90 h. The resulting mixture is cooled to 30 ° C, adjusted to pH 11.5 with an aqueous potassium hydroxide solution and centrifuged at 12,000 rpm for 10 minutes. The supernatant liquor is decanted and the cell debris is washed with 1 l of water and centrifuged again. The pH of the combined supernatants is adjusted to 4.0 and diluted with an equal volume of 95% ethanol. The precipitated protein is collected by centrifugation and washed with an equal volume of water. The solids are suspended in water, adjusted to pH 7.0 and lyophilized to give 57 g of protein isolate.

Example 5:

Microbial protein from ruptured cells by extrusion

A wet paste, 1000 g, of Saccharo-mycesfragilis cells (650 g dry weight) at pH 11.0 and a moisture content of 35% is extruded using a Wenger extruder (laboratory model, length ratio) 12: 1 diameter). The extrusion is carried out at 120 ° C and at a maximum pressure of 35 kg / cm2. There is an excellent rupture of the cells on examination under the microscope.

Then the extruded substance is dissolved in water at pH 11.5. The debris is removed by centrifugation and washed with water. The protein contained in the combined supernatant liquors is precipitated by isoelectric precipitation at pH 3.5-4.5, washed with water and dried in an oven under vacuum at 70 ° C., which gives 78 g of a product which counts 87% protein (N x 6.25).

When the previous procedure is repeated with Candida cells used and by extruding at a temperature of 80 ° C. and at a maximum pressure of 200 kg / cm 2, the results are essentially the same. The process is also carried out with equal ease using S. cerivisiae cells at 300 ° C and 10 kg / cm2.

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Example 6:

Cell rupture by treatment at high temperatures and pressures

101 of a 5% by weight suspension of S. fragilis cells is heated in an autoclave at 150-160 ° C and at a pressure of 3.8 to 6.1 kg / cm2 for 6 h. The autoclave is allowed to cool to room temperature overnight, after which the content is adjusted to pH 11 with sodium hydroxide solution and centrifuged. The supernatant liquor is decanted and the resulting solids are resuspended in water and centrifuged. The supernatants are combined, adjusted to pH 4 with hydrochloric acid and the precipitate is collected by centrifugation. The solid product is washed with water, then suspended in water and adjusted to pH 7.0 with potassium hydroxide solution. The solid protein is obtained by spray drying.

When the previous process is repeated but using a temperature of 60 ° C for 20 h or a temperature of 200 ° C for 2 h, the results are practically unchanged.

Example 7

Sufficient concentrated sulfuric acid is added to a 2% suspension of Micrococcus cerificans cells so that the suspension is 0.2M relative to H2SO4. The resulting mixture is heated at 70 ° C for 30 min, then cooled and adjusted to pH 11 with sodium hydroxide solution. This solution is homogenized using a RIBI cell disintegrator under a pressure of 600 kg / cm 2 and treated as described in Example 1.

Example 8

350 g, by dry weight, of Candida cells used are suspended in 1500 ml of water and the pH is adjusted to 5.0. The suspensipn is autolyzed at 50 ° C. for 90 h then homogenized and treated as described in Example 1.

Example 9:

Microbial protein / phosphate complex

25 g of C. USE protein is added to 500 ml of water and the mixture is heated to dissolve. 20 ml of a solution containing 1.78 g of sodium hexa-metaphosphate and 0.22 g of potassium metaphosphate are then added to the hot solution. The resulting mixture is stirred while allowing it to cool to room temperature and then centrifuged to collect the phosphate-based complex which has precipitated; we get 26 g.

When the previous procedure is repeated with 20 g of protein S. fragilis or 30 g of protein of P. methylotropha instead of 25 g of protein of C. utilis, the results are practically unchanged.

When the previous procedure is repeated using 25 g of C. utilis protein but using a total of 2.0 g of sodium hexa-metaphosphate and potassium metaphosphate in weight ratios of 6: 1 and 10: 1, the results are essentially the same.

Example 10:

Thermal denaturation of isolated microbial protein

50 g of the product of Example 1 are suspended in 21 of water at pH 7.0 and the mixture is heated at 80 ° C. for 20 min. After cooling to room temperature and after adjusting the pH to 4.0, the mixture is centrifuged, the solid is suspended in a small amount of water, the pH is adjusted to 7.0 and lyophilized.

When the previous procedure is carried out at 50 ° C for 1 h or at 100 ° C for 5 min, the results are practically unchanged.

Thermal denaturation is also carried out successfully when the heating period is carried out at pH 6, pH 11 or at an intermediate pH.

When the previous procedure is carried out with the products obtained in Examples 2 to 9, the results are practically the same.

Example 11:

Ethanol treatment of microbial protein isolates

A) 100 g of the dry microbial protein isolate from Example 4 and 750 ml of 95% ethanol by volume are stirred at 30 ° C. for 1 h, then centrifuged. The solids are again suspended with a fresh portion of 95% ethanol, centrifuged and the solids are dried in a vacuum oven at 50 ° C overnight. The ethanol-treated protein was found to have an improved flavor quality, to be free from bitterness, and to exhibit improved functional properties in certain food applications such as in whipped toppings.

When the previous procedure is carried out using 20% 100% ethanol (by volume) instead of 95% ethanol or at temperatures of 20 to 60 ° C., there is in each case a significant improvement in the protein taste.

When any of the protein products of the preceding examples are treated by the preceding procedure, there is a definite improvement in the quality of the flavor and / or functional properties of the protein treated with alcohol.

B) 130 g, by dry weight, of Candida cells used are dispersed in 1000 ml of water and the pH is adjusted to 11.5 by addition of IN NaOH. The cells are homogenized at 633 kg / cm2 at 30 ° C for one hour. The resulting mixture is centrifuged and the supernatant liquor is decanted. The solids are resuspended in 11 of water and centrifuged. The supernatants are combined, the pH is adjusted to 4.0 with IN hydrochloric acid and the precipitate is collected by centrifugation. The solid product is washed with water, then it is resuspended in 100 ml of water. 400 ml of pure ethanol are added to the suspension and the resulting mixture is heated to 30 ° C and stirred for 1 h at this temperature. Then the mixture is cooled, centrifuged and the solid product is washed with water, then it is suspended in water, the pH is adjusted to 7.0 and the whole is lyophilized.

Example 12:

Acetylated microbial protein

A) The pH of a suspension of 50 g of the C. protein isolate used from Example 3 in 1000 ml of water is adjusted to 5.7, 10 g of trisodium citrate are added and the mixture is stirred. mix for 30 min. The pH of the resulting solution is adjusted to 7.0 with IN sodium hydroxide and 30 g of acetic anhydride are added dropwise over 60 min while maintaining the pH of the reaction medium at 7-8 by periodic addition IN sodium hydroxide. The reaction mixture is stirred at room temperature for 1 hr after addition and then stored at 20 ° C for use as it is. If desired, the solid product can be isolated by conventional methods such as lyophilization.

B) When the previous procedure is repeated, but using 50 g of S. cerevisiae protein instead of C. utilis protein and 10 g of acetic anhydride, an acetylated protein is obtained having a proportionally lower degree of acetylation .

Example 13:

Skim Milk Powder Substitute

A) 100 g of C. protein isolate used from Example 1 and an equal weight of whey powder are mixed by stirring in 1000 ml of water at pH 7.0. Then the resulting mixture is homogenized at 140 kg / cm2, pasteurized and concentrated to a paste. Then we freeze-dry the dough.

B) 40 g of the S. fragilis protein isolate from Example 2 and 160 g of whey powder are mixed by stirring in 1000 ml of water at pH 7.0. Then the resulting mixture is treated as described in part A above, and a mixture containing 20% microbial protein and 80% whey powder is obtained.

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C) 160 g of the S. fragilis protein isolate from Example 5 and 40 g of whey powder are mixed by stirring in 1000 ml of water at pH 7.0. Then the resulting mixture is treated as described in part A above, and a mixture containing 80% of microbial protein isolate and 20% whey powder is obtained.

Example 14

According to composition A, control breads (normal white bread) containing skimmed milk powder are prepared. In composition B, the bread contains the microbial protein / whey powder mixture of Example 13A instead of the skimmed milk powder. The microbial protein / whey powder mixture is used at the rate of 80% of the LEP of the control. Composition C contains the protein isolate of Example 1 at 50% of the amount of LEP which it replaces.

Example 14 (continued)

White bread

Sensory evaluation

Composition

Weight (g) ABC

All purpose flour

250.00

250.00

250.00

Dry yeast

6.25

6.25

6.25

Granulated sugar

20.00

20.00

20.00

Skimmed milk powder

5.00

-

-

Microbial protein / whey mixture

from example 13A

-

4.00

-

Candida protein used from Example 1

-

-

2.50

Salt

5.75

5.75

5.75

Monocalcium phosphate

0.50

0.50

0.50

Vegetable fat

8.25

8.25

8.25

Azodicarbamide (0.1% solution)

2.83

2.83

2.83

Potassium bromate (0.45% solution)

2.50

2.50

2.50

Water

165.00

165.00

165.00

Atmul-500

1.50

1.50

1.50

Total

467.58

466.58

465.08

For each composition, all the ingredients are combined in a Hobart mixer at speed No 1 for 2 to 3 minutes and then at speed No 3 for an additional 5 minutes. The resulting dough is transferred to buttered bread molds, covered and left to rise at about 60 ° C for 2 lA h. Then knead the dough, divide it into two approximately equal portions, each of which is placed in a buttered mold. The dough is again allowed to rise at 60 ° C for 2 hrs, then baked at 221 ° C for 15 to 20 min and allowed to cool to room temperature. The volume of the bread and the water loss during baking are then determined according to conventional methods, after which the breads are evaluated by experienced juries.

Composition

Water loss

Bread volume

during cooking

(ml)

(%)

AT

12

800

B

8

1100

VS

7

1100

Characteristics

Note

Composition

ideal

AT

B

VS

Bread volume

... 10

8.5

10.0

10.0

Crust color

... 8

6.0

8.0

8.0

Symmetry

... 3

2.5

3.0

3.0

Equal cooking

... 3

2.0

2.5

3.0

Crust character

... 3

1.0

3.0

3.0

Color of the crumb grains

... 10

10.0

10.0

9.5

Aroma

... 10

10.0

10.0

9.5

Taste

... 15

14.0

14.5

14.0

Chewing

... 10

8.0

10.0

9.5

... 15

15.0

15.0

14.5

Total

... 87

77.0

86.0

84.0

Composition C in which the protein isolate of the present invention is used in amounts equal to half the LEP of the control bread. In addition, the experimental breads have a larger volume and have a better water-binding property.

When the mixture of protein from C. utilis and whey powder is replaced in composition B by a similar mixture of protein S. fragilis containing 80% by weight of whey powder or by a mixture of protein P methylotropha and whey powder containing 20% whey powder by weight, comparable breads are obtained.

Likewise, when the protein of C. utilis of the C-position C is replaced by an equal amount of one of the following microbial proteins, the results are essentially unchanged: protein of T. viride, protein of A. oryzae, L. bulgaricus protein, M. cerificans protein, P. methylotropha protein.

3J Example 15

Control cakes D and cakes containing the protein isolates of the invention, E, F, G, are prepared as indicated below and are prepared and evaluated by the same procedures.

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Baked cake

Composition

Weight in grams D E F G

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Pastry flour 112.00 112.00 112.00 112.00

Sucrose 112.00 112.00 112.00 112.00

LEP 6.50 -

Microbial protein mixture /

so whey 1 - 6.50 - -

Microbial protein isolate2 - - 6.50 3.25

Vegetable fat 61.60 61.60 61.60 61.60

Fresh eggs 46.20 46.20 46.20 46.20

Emulsifying agent3 3.30 3.30 3.30 3.30

55 Baking powder 0.75 0.75 0.75 0.75

Vanillin 5.50 5.50 5.50 5.50

Water 46.20 46.20 46.20 46.20

Total 394.05 394.05 394.05 390.80

1 Product of Example 13A.

2Derivative of S. fragilis according to the method of Example 1.

3 Mono- and diglycerides mixed.

(Table at the top of the next column)

As the previous results indicate, the compositions B 65 2 to 3 minutes are combined and mixed in a Hobart mixer for the sugar, the skimmed milk powder or the substitute product.

and C containing the products of the invention give a better quality bread than the control of composition A. It is in particular significant that one obtains a better quality bread as indicated, the vegetable fat and the emulsifying agent . The eggs are added in two approximately equal portions with 2 to 3 minutes between the two additions. Add half the water and

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continue mixing for 2 min. Then add the rest of the water while continuing to mix, after which we add the flour and baking powder and mix everything until the mixture is smooth. The dough is poured into buttered cake molds and baked at 191 ° C for 35 min. Then the cakes are allowed to cool to room temperature and the following characteristic data are obtained by conventional procedures. The sensory evaluation is carried out by an experienced jury.

Composition

Test

D E F G

Water loss during cooking

(%) 6.7 5.7 5.6 6.2

Volume (ml) 830 810 830 840

Moisture content 12.0 12.7 11.8 12.5

Sensory evaluation of baked cakes

Characteristics

Ideal rating

D

E

F

G

Crust color

... 8

8

8

7

7

Equal cooking

... 3

3

3

3

2.5

Crust character

... 3

3

3

2.5

2.5

Grain texture

... 15

15

15

13

14.5

Aroma

... 10

10

10

10

10

Taste

... 15

15

15

15

15

Chewing

... 10

10

10

10

10

Grain

10

9

9.5

8

9.5

Total

... 74

73

73.5

68.5

71.0

As the preceding data show, the products of the invention in compositions E, F and G effectively replace the skimmed-milk powder in cakes. It is particularly remarkable that in formulation G, in which the microbial protein isolate is used at half the amount of LEP in composition D (the control), a high quality cake of superior volume and characteristics is obtained. similar sensory.

When the LEP is replaced in the previous procedure with protein of S. cerevisiae isolated according to the procedure of example 1, of the protein of Neurospora crasa isolated by the procedure of example 8, of the protein of L. bulgaricus isolated by the procedure of Example 6 or mixtures of any of these proteins with an equal weight of whey powder, it is also found that the resulting cakes have an improved score compared to the control containing of LEP.

Example 16

Microbial protein isolates are used in a conventional pudding composition as a substitute for whole milk solids. Whole milk contains about 3.3% protein, 4.0% fat and 5.0% carbohydrates for a total solid content of 12.3%.

(Table at the top of the next column)

All the ingredients are combined and mixed at 49-54 ° C and then pasteurized at 73 ° C for 15 to 30 minutes. Then the resulting mixture is conditioned in sections and cooled in the refrigerator to 4.5 ° C overnight. Then their comparative functional and sensory characteristics are assessed using a scale ranging from 5 for an excellent rating to 1 for a poor rating. A second test pudding is prepared in the same way, except that a 6% solution of microbial protein isolate is used.

Ingredient Pudding Test Control Pudding (g) (g)

12% solution of skimmed milk powder

84.00

12% solution of micro- protein isolate

-

84.00

Stabilizer and emulsifier

0.14

0.14

10.40

10.40

Corn starch

3.00

3.00

Salt

0.04

0.04

Vegetable fat

2.08

2.08

Buffer agent

0.28

0.28

Flavoring

q.s.

q.s.

1 Derivative of S. fragilis according to the method of Example 5.

Characteristics

Pudding

Pudding

Pudding

test I

test II

Texture

.. 3.5

5

3.5

Sensation in the mouth ..

.. 4.0

5

4.0

Syneresis

.. yes no no

.. 5

5

5

The results show that the microbial protein isolate is 1.5 to 2.0 times more potent than skim milk powder in puddings.

When the previous procedure is repeated using Candida protein isolates used obtained according to the method of Example 1, the results are essentially the same. Likewise, when the proteins indicated below are used in place of the protein of S. fragilis of Example 5, the results are essentially the same.

Microorganism

Isolation process

S. carlsbergensis

Example 1

S. carlsbergensis

Example 5

A. oryzae

Example 3

Mr cerificans

Example 5

C. cartalyticum

Example 3

P. chrysogenum

Example 2

T. viride

Example 4

When using instead of LEP in the preceding puddings a 12% solution of a 1: 1 mixture of protein of C. utilis and whey powder prepared according to the procedure of Example 13A, the resulting product is also of high quality. Similar results are obtained when LEP is replaced by equal weight mixtures of whey powder and proteins derived from A. oryzae, M. certificans and T. viride.

Example 17

Control ice creams and test ice creams are prepared in which the microbial proteins of the invention replace LEP, according to the following compositions and procedure.

(Table at the top of the next column)

Procedure

Mix all the ingredients except the gelatin and the flavoring until a uniform mixture is obtained. Bring the temperature of

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Ice cream

Ingredient Weight (g)

Test light

Heavy cream 200.0 200.0

LEP 42.0

Microbial protein - 42.0

70% sucrose solution 128.5 128.5

Gelatin 3.0 3.0

Atmos-150 (Atlas Chem. Co.) 1.5 1.5

Water 212.0 212.0

Flavoring 9.5 9.5

Total 596.5 596.5

mix up to 62.5-65.5 ° C and add the gelatin solution, stirring constantly. Pasteurize the mixture at 74 ° C for

20 to 30 mins. Add the flavoring to the mixture. Homogenize the mixture in a two-step homogenizer using 175 kg / cm2 in the first step and 35 kg / cm2 on the homogenization valve in the second step. Cool the mixture to 4.5 ° C and allow it to age overnight at 4.5 ° C. Freeze the ice cream mixture and whip it using an acetone and dry ice bath until desired swelling is obtained. using the normal principles of freezing ice cream mixes. Store ice cream in suitable containers in an ice cream preservative.

After 24-48 hours in the preservative, the control and test ice creams are compared as regards their functional and sensory characteristics. When the test ice cream is prepared using the microbial protein obtained from the cells of S. fragilis according to the procedure of example 1 and a vanilla flavoring agent, a good quality test ice cream is obtained. which is judged to be superior in texture to the control product using LEP. The test ice and the control ice give similar swellings, but the test ice cream has a slower melting at room temperature with improved retention of the incorporated air.

Comparable results are obtained using Candida lipolytica protein isolated according to the procedure of Example 2; protein from Saccharomyces cerevisiae, protein from A. oryzae or protein from Pseudomonas methylotropha isolated, according to the procedure of Example 3; Neurospora crasa protein, Lactobacillus bulgaricus protein, Trichoderma viride protein or Aspergillus niger protein using the procedure of Example 5, instead of the protein of C. utilis.

Ice creams of comparable quality are also obtained when the C. utilis protein from the previous test ice cream is replaced by a 1: 1 mixture by weight of C. utilis protein and whey powder, by a mixture 1: 4 by weight of S. fragilis protein and whey powder or by a 4: 1 mixture by weight of P. methylotropha protein and whey powder.

Example 18:

Orange sorbet or ice milk

When preparing orange sorbets by the conventional procedure using the following composition, using skimmed milk powder (control), equal amounts of the microbial protein products of the invention or a mixture of l One of these microbial proteins with whey powder prepared according to Example 13A-C, it is judged that the experimental products have a better texture than the control products and have improved retention of the incorporated air.

Ingredients% by weight

LEP or microbial protein or microbial protein / whey powder mixture 5.5

Sucrose 21.0

Vegetable fat 2.9

Orange juice 11.4

Water 51.4

Lemon juice 5.7

Stabilizer 2.0

Coloring and flavoring 0.1

Total 100.0

Example 19:

Milk sorbets or "Mellorines"

Another application of the microbial protein isolates of the invention includes their use in frozen desserts such as "Mellorins" or milk sorbets in which skimmed milk powder is usually used to fix the water, to encapsulate the fat droplets. and stabilize the air incorporated in the mixture. When the skimmed milk powder of the control Mellorin is replaced by the microbial protein described above or the mixtures of microbial protein and whey powder, the experimental products are of superior quality compared to the LEP control.

Ingredients% by weight

(interval)

LEP or microbial protein or mixture of microbial protein / whey powder 1.5-20.0

Sucrose 0-25.0

Corn syrup solids 0-25.0

Vegetable fat 5-15.0

Stabilizers and emulsifiers 0.1-3.0

Flavoring, coloring, salt and water As needed to bring to 100%

The skimmed milk powder, the microbial protein isolate or the mixture of microbial protein and whey powder is mixed with the sucrose and the stabilizer. The water is placed in a container of steam jacket and the dry ingredients are added with stirring. Then add the corn syrup solids and then the fat, emulsifier and salt. Continuing to stir, the mixture is heated to 71 ° C. The hot solution is homogenized in a two-stage homogenizer at 175/35 kg / cm2. The homogenized liquid is cooled to 2-4.5 ° C and aged overnight. The aged solution is frozen in a conventional ice cream freezer at a temperature of -22 to -7 ° C for about 12 hours.

Example 20:

Cheesecake

Cheesecakes are prepared according to the composition and the procedure described below:

(Table at the top of the next column)

Mix the water, cream cheese, LEP or the mixture of microbial protein and whey powder and the flavoring in a blender on high speed until the mixture is smooth and homogenize the mixture in two stages to 70/35 kg / cm2. Then add the sugar and ovalbumin and mix well. Ingredients

5

10

15

20

25

30

35

40

45

50

55

60

65

621,244

14

Ingredients% by weight

Test light

Cream cheese 31.0 31.0

Water 18.5 18.5

Whole eggs 18.2 18.2

Sucrose 16.8 16.8

Fresh cheese 8.5 8.5

Ovalbumin 2.9 2.9

LEP 4.0

Mixture of microbial protein / whey powder from Example 13C - 4.0

Flavoring 0.1 0.1

100.0 100.0

The following are added with continuous mixing and the resulting mixture is poured into a dough mold and baked at 177 ° G for 40 min. The test cheesecake is found to have a texture and volume greater than that of the control and is equivalent to the control for all of its other functional and sensory characteristics.

Example 21:

Other cakes baked in the oven and leavened with yeast When preparing rolled or unrolled milk rolls, donuts and Danish pastry according to conventional procedures using the representative compositions given below, we find that the articles of 'test containing the products of the invention are superior to the control articles as regards their functional and organoleptic properties.

Rolls or rolls

Ingredients Weight in g

Indicator Test A Test B

THE P

57

-

-

Microbial protein of Example 4

-

57

-

Microbial protein mixture /

whey powder from Example 13A

-

-

57

Fat

142

142

142

Sugar

170

170

170

Salt

28

28

28

Eggs

114

114

114

Water

910

910

910

Yeast

85

85

85

Bread flour

1535

1535

1535

Total

3041

3041

3041

Yeast fritters (cake type)

Ingredients Weight in g

Indicator Test A Test B

Sugar

.. 228

228

228

Salt

28

28

28

THE P

85

Microbial protein isolate ...

.. -

85

-

Product of Example 13B

.. -

-

85

Fat

.. 170

170

170

Eggs

.. 170

170

170

Water

.. 682

682

682

Vanilla

.. 28

28

28

Yeast

.. 228

228

228

Water

.. 681

681

681

Bread flour

.. 1590

1590

1590

Total

.. 3890

3890

3890

Danish pastry

Ingredients Weight in g

Indicator Test A Test B

Yeast

.. 114

114

114

.. 454

454

454

.. 454

454

454

Salt

.. 28

28

28

THE P

.. 114

-

-

Microbial protein isolate ...

.. -

114

-

Product of Example 13C

.. -

-

114

Fat

.. 228

228

228

.. 454

454

454

.. 454

454

454

Vanilla flavor

28

28

28

Flour

.. 1817

1817

1817

Fat

.. 909

909

909

.. 5054

5054

5054

When LEP is replaced in the preceding compositions for rolls, donuts and Danish pastry by the protein of C used isolated by alkaline treatment of the cells as described in Example 3, the protein of M. cerificans isolated by the procedure of l example 1, the protein of A. niger isolated by the procedure of example 5 or their appropriate mixtures with whey powder according to example 13A-C, it is also found that the resulting baked products are better than LEP-based witnesses.

Example 22

Test pancakes containing Lactobacillus bulgaricus protein isolated by the procedure of Example 5 instead of skimmed milk powder are judged to have a greater texture and volume than those obtained with control pancakes. The control pancakes and the test pancakes are prepared in an identical manner according to the composition and the procedure described below.

Weight (g)

Ingredients

Test light

Flour 109.0 109.0

Sugar 45.0 45.0

Sodium bicarbonate 1.0 1.0

Glucodeltalactone 2.0 2.0

LEP 10.0

Microbial protein isolate - 10.0

Fresh whole eggs 50.0 50.0

Salt 2.5 2.5

Water 69.0 69.0

Total 288.6 288.6

Procedure

In a bowl of about 2 1 of a Hobart mixer equipped with a flat palette, premix at speed # 1 the flour, sugar, sodium bicarbonate, gluconodeltalactone and skim milk powder or the isolate microbial protein until a homogeneous mixture is obtained, which requires approximately 5 min. Stir the water and mix at speed No. 2 for an additional 2 to 3 minutes. Scrape the bottom and the wall of the bowl and the palette. Finally add the whole eggs and continue mixing for another 2 to 3 minutes. Pour two full tablespoons on a pre-greased crêpe maker and preheated to 177 ° C. Leave to cook until bubbles appear

5

10

15

20

25

30

35

40

45

50

55

60

65

15

on the surface of the pancakes (2 to 3 minutes). Turn and cook on the other side for about the same time.

Excellent quality pancakes are also obtained when the protein of L. bulgaricus is replaced by protein obtained from C. utilis, S. cerevisiae, Streptococcus lactis, Micrococcus 5 cerificans, Cellumonas cartalyticum, Trichoderma viride. Penicillium chrysogenum, Aspergillus niger, Fusarium solani and Cellulobacillus mucosis.

Example 23:

Meat pie

Meat pies are prepared using the microbial proteins of the invention to replace the skim milk powder normally used in commercial practice. It is found that mixtures of microbial protein isolate and whey powder are particularly effective in this application. The pâtés are prepared according to the composition and the operating procedure described below.

Ingredients

Witness

Weight (kg) Test A

Trial B

Fresh beef

. 100

100

100

Sliced onions

2

2

2

Tomato sauce ("Ketchup")

. 10

10

10

Salt

. 3

3

3

THE P

. 12

-

-

Microbial protein mixture /

whey powder1

. -

12

6

White pepper

0.5

0.5

0.5

Chopped laurel

. 0.125

0.125

0.125

Worcestershire sauce

0.188

0.188

0.188

1 S. cerevisiae protein isolated by the procedure of Example 3 and mixed with an equal weight of whey powder according to the method of Example 13A.

Procedure 40

The beef is minced through a 3-12.7 mm hole plate,

cover it with water in a container of water vapor jacket and bring to the boil. Then add all the ingredients except LEP or the mixture of microbial protein and whey powder and boil the mixture until the meat is tender. The meat is transferred to a mixer, the LEP or the mixture of microbial protein and whey powder and 50 g of the cooking broth from the previous step are added and the whole is mixed. The resulting mixture is separated into 475 g portions, placed in containers and cooled. so

The loss of water and fat during the treatment, as well as the volume of the pâté, are then determined by conventional methods known to those skilled in the art and the meats are subjected to a sensory evaluation carried out by an experienced jury. . The results are summarized below. 55

C Table at the top of the next column)

As the results indicate, the pâtés prepared with the microbial protein / whey powder mixture are of equal or better quality than the pâtés containing skimmed milk powder. In addition, the amount of microbial protein / whey powder mixture can be reduced to half that of LEP to obtain a substantially equivalent meat pie. When used at the same level as LEP, the microbial protein / whey powder mixture significantly reduces the loss of fat and water during treatment and increases the volume of the pâté.

When S. cerevisiae protein alone is used in place of an equal weight of LEP in the previous pate composition

621,244

Ingredient

Loss

Loss of

Volume

Protein evaluation used,

water sensory matter g / 100 g beef g / 100 g fat,

dough

1- + 5

of subs g / 100 g

(ml)

(5-best)

tance of de subst.

departure from dep.

LEP, 12 g

.. 8.6

7.5

450

5

Mixture of microbial protein / whey powder 12 g .... 6.5 6.5 500 5

Microbial protein / whey powder mixture 6 g 9.0 7.9 450 5

meat, the resulting products also show an improvement in the loss of water and fat due to cooking and have excellent sensory quality.

When the protein of S. cerevisiae is replaced by proteins of S. carlsbergensis, P. methylotropha, M. cerificans, F. solani, A. oryzae and Neurospora crase in the previous procedures, comparable results are obtained.

Example 24

Frankfurt sausages and liver sausages prepared according to the following compositions, but with the microbial proteins or the mixtures of microbial protein and whey powder according to the invention, in place of LEP, are of better quality than the products store-bought using an equal amount of skim milk powder.

Frankfort sausage

Ingredients kg g

Regular pork trimmings 40.85 -

Lean beef 4.54

Ice 13.62

LEP 1.36

Spices - 426

Sodium nitrate - 7

Liver sausage

Ingredients kg g

Pork livers 22.7

Pork trimmings 18.15 -

Calf 4.54 -

Fresh onions 2.27

LEP 1.36 227

Salt 0.9 227

White pepper - 113.5

Sodium nitrate - 14

Example 25

Soft, moist, high-quality pet food is prepared according to the following composition:

(Table at the top of the next column)

When LEP is replaced, on an equal weight basis, by the microbial proteins of the invention or their mixtures with whey powder prepared according to the procedures of Example 13A-C, the pet food obtained is of high quality improved compared to controls containing skimmed milk powder.

621,244

16

Ingredients

% in weight

Tripe 18.0

Fish 6.0

Beef trimmings 6.0

Soy flakes 31.5

Corn syrup solids 21.4

Soybean husks 3.0

Skimmed milk powder 2.5

Bone meal 2.4

Dicalcium phosphate 1.4

Propylene glycol 2.0

Sorbitol 2.0

Tallow 2.0

Mono and diglycerides 1.0

NaCl 0.6

Preservatives 0.3

Minerals, vitamins, etc. 0.3

In the preceding compositions, the C. utilis protein and the mixture of C. utilis protein and whey powder can be replaced by the following microbial proteins with substantially the same results.

Isolated protein

Isolation procedure for

Example No.

S. fragilis

6

S. cerevisiae

9

Mr cerificans

7

A. niger

8

C. used

12B

P. chrysogenum

10

S. cerevisiae

12A

20

Example 27:

Cake frosting

Glaze base mixes are prepared as follows:

Example 26

Chocolate cake icings are prepared according to the following compositions.

Ingredients

Weight in g Test indicator

Ingredients

Weight (g)

Witness

Test A

Trial B

Vegetable fat

. 26.6

26.6

26.6

Sucrose

. 60.1

60.1

60.1

Tapioca starch

. 0.5

0.5

0.5

THE P

. 3.8

-

-

Yeast protein isolate1

. -

1.9

-

Mix 1: 1 yeast protein /

whey powder2

. -

-

3.8

Cocoa

. 5.8

5.8

5.8

Vanillin

. 0.1

0.1

0.1

Salt

. 0.08

0.08

0.08

Chocolate color

. 0.04

0.04

0.04

Water

. 56.9

56.9

56.9

Total

153.92

152.02

153.92

25 Sugar 318.5

Corn syrup solids 83.0

LEP 13.5

Microbial protein isolate from Example IIB -

30 Kaokreme1 (1-2975, 728/71) 75.0

Total 490.0

318.5 83.0

13.5 75.0 490.0

1 Candida protein used from Example 4.

2 C. Usin protein obtained by the procedure of Example 3 and mixed with whey powder as described in Example 13A.

All the dry ingredients are mixed in a mixing bowl for 3 to 5 minutes. The heated water is added to the boil and the mixture is stirred until it is homogeneous. It is then whipped in a Sunbeam mixer at high speed for 15 to 20 minutes. The functional and sensory characteristics are then determined. The results are given below. Except for density, all scores are given on an arbitrary scale of 1 to 5 where 1 is poor and 5 is excellent.

Density Character- Capacity

peak spreading

Shiny

Dry state

Control 0.40 Test A 0.40 Test B 0.64

4.5 5.0 3.0

5.0 5.0 4.0

3.0 5.0 4.0

5.0 4.0 4.0

1 Kaokreme is a vegetable fat produced by Durkee Famous Foods Corp.

35

The ingredients are stirred in a Waring mixer at low speed until the mixture is homogeneous. Then 98.0 g of the icing base, 2.0 g of gelatin (Bloom 225) and 64.4 g of water are combined and the mixture is whipped at speed No. 9 in the Sunbeam 40 Mismaster mixer for 10 min. The resulting cake frostings are poured into beakers and refrigerated overnight. The test frosting is found to have greater swelling and is comparable to the control when assessed from an organoleptic point of view. When 13.5 g of the product of Example 13Aaulieu 45 of the isolate of Example IIB is used in the previous test icing, the results are practically the same.

Example 28:

Bakers marshmallow doughs 50 A classic process for preparing marshmallow doughs is as follows:

Ingredients (g)

A. Hyfoma1 2.0

55 LEP 1.0

Water 15.0

Confectionery sugar 15.0

B. Gelatin 1.0

Water 3.0

60 C. Sugar 91.0

Glucose 11.0

Water 31.0

Total 170.0

From the above, it can be seen that the proteins of the invention are approximately 1.5 to 2 times more powerful than LEP in this use.

1 Commercial foaming agent containing 64% protein (vegetable protein and egg white), 8% sucrose and 20% stabilizers by weight. Available from Landerink & Co., Schiedam, The Netherlands.

17

621244

Mix the ingredients of part A and beat until a firm foam is obtained. Dissolve the gelatin in the water (part B) and add to part A while stirring continuously. Dissolve the sugar and glucose in the water, heat to the boil then add to the mixture of parts A and B. Then beat the resulting mixture in the Sunbeam mixer until firm peaks are obtained.

Test I was carried out using the protein isolate from C. utilis from Example 4 to replace the gelatin in part B.

Test II is carried out using the protein isolate from C. utilis from Example 4 to replace half of Hyfoma from part A.

The products of tests I and II are compared with the control marshmallow paste to determine their functional and organoleptic properties. The results are summarized below. We rate on a scale of 1 (poor) to 5 (excellent).

Ingredients

Caramel Fondant

Properties

Witness Test I Test II

Sugar 32

Corn syrup 32

Fat 10

10 Microbial protein alone or mixed with milk powder 15

Water 21

Fondant

15 Struck 11

Salt ^

Totals 121

73

6

30

130

Cream filling

72 10 5.5

10

7.5 15 120

Density

0.52

0.44

0.58

Texture

3.0

5.0

5.0

Shiny

5.0

5.0

5.0

Taste

3.0

5.0

5.0

Odour

2.0

4.5

5.0

Regularity

2.0

4.5

5.0

Spreading capacity

3.0

4.5

5.0

Color

4.5

4.5

5.0

The two trial marshmallow pastes show significant improvements in texture, taste, odor, consistency and spreadability. When repeating tests I and II, but using the protein of S. fragilis, the protein of P. methylotropha or the protein of F. solani instead of the protein of C. used as substitutes for gelatin and d 'Hyfoma, respectively, we also find that the test marshmallow pasta is superior to the control pasta.

An improved product is also obtained when, in the preceding composition, the microbial protein isolates of examples 1 to 8 are used or their mixtures containing approximately 20 to 80% by weight of whey powder prepared by the procedures of the examples 13A-C, to replace:

a) LEP in Part A;

b) LEP plus half of Part A's Hyfoma;

c) half of the Hyfoma of part A plus the gelatin of part B.

Particularly effective are the protein of C. utilis, the protein of S. fragilis, the protein of P. methylotropha and the protein of F. solani as well as mixtures of these proteins with whey powder, containing about 20 80% whey powder by weight, prepared by the procedures of Example 13A-C.

When in the previous tests the Hyfoma is replaced by an equal weight of dry egg white, a mixture of equal parts by weight of soy protein and dry egg white or by Gunthers Foaming Protein 1026 available from AE Staley Mfg . Co., Protein Division, Decatur, Illinois 62525, U.S.A., results are essentially unchanged.

Example 29

Superior quality confectionery is obtained by using the compositions below, in which the microbial proteins or the microbial protein / whey powder mixtures according to the invention replace the LEP normally used, and by following the procedures well known in the art. candy industry.

(Table at the top of the next column)

Example 30

Improved quality chocolate flavored drink is obtained when using microbial protein or mixtures of

20 microbial protein and whey powder according to the present invention, to replace the skimmed milk powder normally used.

Chocolate drink

25

Ingredients% by weight

Microbial protein isolate, alone or mixed with whey powder 9

30 Vegetable fat 2

Cocoa or chocolate liquor 1.0-2.0

Vanillin 0.1-0.2

Sugar 5-8

Water q.s. 100%

35

Example 31

Normal whipped toppings are prepared according to the following composition and procedure.

40

Ingredients Weight (g)

Sodium caseinate 6.0

Fat 35.0

Corn syrup solids 5.0

Stabilizers 0.8

Emulsifiers 1.0

Salts 0.15

Water 64.0

Total 111.95

Procedure

55 Heat half the water to 52 ° C and add the salts and stabilizers, mixing constantly. Mix all the other ingredients except the fat and emulsifiers in the remaining water, then combine the two mixtures. Melt the fat and emulsifiers together at low temperature and add

60 stirring in the aqueous phase. Pasteurize at 72 ° C for 30 min and homogenize in a two-stage homogenizer at 70/420 kg / cm2 in the first phase and 35 kg / cm2 in the second phase. Cool as quickly as possible to 4.5 ° C and whisk in a Sunbeam Mixmaster mixer for 2 minutes at speed No. 9.

When replacing the sodium caseinate in the preceding composition with an equal weight of the microbial protein products given below, higher swelling values are obtained as indicated in the following table.

621244

18

Swelling (%)

Sodium caseinate (control) 125

Protein from S. fragilis according to Example 5 155

C. Protein used according to Example 1 167

C. ur / fo / phosphate protein complex ... 185

Whipped toppings containing microbial proteins were found to have a creamier texture and superior stability at low temperatures compared to the control whipped topping.

When the microbial protein isolates given in the table below are used to replace 50 to 100% by weight of the sodium caseinate of the control, whipped toppings with improved properties are also obtained.

Micro proteins

Protein complexes

Microbial acetylated microbial protein /

denatured biennes the phosphate opera modes according to the thermal roofs of the examples operating mode of according to the mode

12A or 12B

example 9

operative of

example 10

C. used

S. fragilis

C. used

Mr cerificans

Mr cerificans

S. fragilis

P. chrysogenum

C. cartalyticum

S. cerevisiae

S. fragilis

F. solani

L. bulgaricus

S. cerevisiae

P. chrysogenum

P. methylotropha

P. methylotropha

A. oryzae

Mr cerificans

A. niger

S. carlsbergensis

T. viride

S. lactis

F. solani

N. crasa

Example 32

Coffee bleaching agents are prepared according to the following general composition and their agglomeration, their bleaching power and their aroma are evaluated.

Ingredients Weight (g)

Sodium caseinate, microbial protein isolate or derivative of microbial protein isolate 5-10

Vegetable fat 20-25

Corn syrup solids / 15-20

0.25-0.5 monopotassium phosphate

Emulsifiers 0.5-1.0

Stabilizers 0.5-1.0

Flavoring and coloring q.s.

Water 75-150

Procedure

The monopotassium phosphate is dissolved in water and then the other dry ingredients are added with sufficient stirring to ensure proper dispersion. The remaining ingredients are then added and the mixture is quickly heated to 71 ° C. The mixture is pasteurized at 74 ° C for 15 min, then homogenized in a two-stage homogenizer at 175/35 kg / cm2 and dried by spraying.

It has been found that the coffee bleaches prepared by the above composition in which the sodium caseinate content represents from 0 to 50% by weight of the total of sodium caseinate plus microbial protein or microbial protein derivatives, have a reduced tendency to agglomerate and have improved whiteness as well as improved flavor compared to control coffee bleaches prepared from the above composition with sodium caseinate alone or from a coffee bleach commercially available using sodium caseinate. The microbial proteins which can be used are those originating from C. utilis, S. ragilis, A. oryzae and S. lactis. The following microbial protein derivatives are particularly effective in this food composition.

Microbial protein derivatives

Complexes based on

Acetylated derivatives according to the phosphate mode according to the procedure of Examples 12A

example 9

or 12B

C. used

C. used

S. fragilis

S.fragilis

S. cerevisiae

P. methylotropha

S. carlsbergensis

S. lactis

P. methylotropha

Mr cerificans

Mr cerificans

C. cartalyticum

C. cartalyticum

T. viride

T. viride

F. solani

F. solani

A. niger

P. chrysogenum

A. oryzae

A. oryzae

N. crasa

Example 33:

Replacement of LEP in imitation yogurts

A conventional composition and procedure for preparing imitation yoghurts in which the weight ratio of fat to protein source is approximately 1: 6, are as follows:

Ingredients

Weight (g)

THE P

18

Vegetable fat

3

Sucrose

5

Stabilizing

0.5

73.5

Diluted lactic acid ...

as necessary to bring to

pH 4.0

All the ingredients except the lactic acid are mixed with water and pasteurized at 65 ° C for 15 min then homogenized using a pressure of 175 kg / cm2 in the first stage and 35 kg / cm2 in the second stage . The mixture is cooled to room temperature and adjusted to pH 4.0 with dilute lactic acid and refrigerated.

In the yogurts obtained by the previous preparation, the separation of solid curd and whey commonly occurs when the mixture is adjusted to pH 4.0. This can be minimized, but not eliminated, when adjusting the pH after cooling. However, when using an equal weight of the microbial protein products of the invention in place of the skimmed milk powder in the above composition, this problem is completely eliminated. The product is stable without separation of curds and whey. In addition, the product is stable during storage at 4 ° C and gives a better feeling in the mouth when compared to yogurts prepared with skimmed milk powder.

The microbial proteins of the invention which are used to prepare yogurts in this manner are those originating from the following organisms: C. utilis, S. fragilis, S. cerevisiae, S. carls-

5

10

15

20

25

30

35

40

45

50

55

60

65

19

621,244

bergensis, P. methylotropha, S. lactis, L. bulgaricus, M. cerificans, C. cartalyticum, T. viride, F. solani, P. chrysogenum, A. niger, and mixtures of any of these proteins with whey powder, according to the procedures of Examples 13A-C.

Particularly effective in this use are yeast protein isolates from C. utilis and S. fragilis as well as mixtures of protein from C. utilis or S. fragilis with an equal weight of whey powder.

Example 34:

Replacement of sodium caseinate in imitation yogurt

A control imitation yogurt is prepared according to the following composition and procedure. When we replace sodium caseinate with an equal weight of one of the microbial proteins of the invention, we obtain an improved yogurt which is judged to have an improved sensation in the mouth and which exhibits little or no syneresis when can be stored at 4 ° C.

Ingredients Weight (g)

Sodium caseinate .. 45

LEP 30

Vegetable fat 15

Sucrose 25

Flavoring q.s.

Water 385

Mix all the ingredients in 300 ml of water, adjust the pH to 5.5-6.0 with citric acid, then add the rest of the water. Pasteurize at 65 ° C for 30 min and homogenize in a two-stage homogenizer at 175/35 kg / cm2. Cool to 45 ° C and inoculate with a culture suitable for yogurt. Divide into four equal portions and let stand in a draft-free area for 4 to 5 hours, during which time the mixture thickens. Store at 4 ° C.

Yeast isolates from C. utilis, S. fragilis and S. cerevisiae are particularly effective substitutes for sodium caseinate.

Example 35:

Microbial protein as a substitute for sodium caseinate and LEP in imitation yogurt

When 50 to 100% by weight of the microbial proteins of the invention are replaced by sodium caseinate and skimmed milk powder in the imitation yogurt composition given in Example 34, a significant improvement in sensation is observed. in the mouth and syneresis of the resulting products prepared by the given procedure. The proteins of C. utilis and S. fragilis are particularly effective.

Example 36:

Replacement of LEP in imitation sour cream

When the skimmed milk powder in the following composition is replaced by the microbial proteins of the present invention or a 1: 1 mixture by weight of the microbial protein and whey powder, high quality imitation creams are obtained which have improved water and fat binding characteristics.

(Table at the top of the next column)

Procedure

With warm water (32-43 ° C), add sodium caseinate and LEP, microbial protein or the mixture of microbial protein and whey powder and stir to dissolve. Add the other ingredients, then pasteurize at around 73 ° C for 30 minutes. Homogenize twice at 175 kg / cm2 (one stage only) while

Ingredients% by weight

Sodium caseinate 0.5-5.0

LEP, microbial protein or 1: 1 mixture

microbial protein / whey powder 2.0-10.0

Vegetable fat 10.0-25.0

Corn syrup solids 5.0-15.0

Stabilizers and emulsifiers 0.1-0.2

Water to make 100%

Flavoring q.s.

Culture for sour cream q.s.

keeping the temperature above about 71 ° C. Cool to 22 ° C and inoculate with an appropriate sour cream culture. Maintain at 22 ° C until the acidity reaches 0.8% (approximately 18 to 20 h), then store at 2-4 ° C.

Example 37:

Microbial protein as a substitute for sodium caseinate in imitation sour cream

When preparing imitation sour creams according to the following composition and procedure and comparing them to sour creams in which the S. fragilis protein isolated according to the procedure of Example 2 is used to replace the caseinate of sodium in the composition and procedure given below, sour creams containing microbial protein have a significantly improved texture and sensation in the mouth. There is also no separation of whey in sour creams containing the protein of S. fragilis, while the controls containing sodium caseinate show a significant separation of whey.

Interval Ingredients (% by weight)

Sodium caseinate 5-15

Vegetable oil 10-25

Corn syrup sugar or solids 5-15

Stabilizers and emulsifiers 0.1-0.2

Flavoring and coloring q.s.

Water to make 100%

Culture for sour cream q.s.

Heat the water to 32-43 ° C, add the sodium caseinate and the stabilizer then stir to dissolve them. Then add the oil and the emulsifier and pasteurize while stirring at 74 ° C for 30 min. Homogenize twice at 175 kg / cm2 while maintaining the temperature above 71 ° C. Cool to 22 ° C then add the culture to be used (for example 3% buttermilk or a commercial priming agent). Maintain at 22 ° C until the acidity reaches 0.8% (approximately 18-20 h) then store at 2-4 ° C.

When the sodium caseinate in the preceding composition is replaced by an equal weight of the microbial protein isolated from one of the following organisms: S. cerevisiae, C. cartalyticum,

S. Ictis, N. crasa, A. niger, A. oryzae, we obtain similar imitation sour creams.

Example 38:

Replacement of LEP in imitation buttermilk

A conventional composition and procedure for preparing imitation buttermilk are given below.

(Table at the top of the next column)

Mix all the ingredients and adjust the pH to 5.5-6.0 with lactic acid. Pasteurize at 65 ° C for 30 min then pass through a two-stage homogenizer at 175/35 kg / cm2. Cool to

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621,244

20

Ingredients Weight (g)

Sodium caseinate. 45

LEP 30

Flavoring q.s.

Water 400

45 ° C and inoculate with a buttermilk culture (for example 3% buttermilk or a commercial culture). Leave to stand at 20 ° C overnight then store at 4 ° C.

When using the microbial proteins of the present invention or their mixtures with an equal weight of whey powder, prepared as described in Example 13 A, to replace all the skimmed milk powder of the preceding composition, it is judged that the The resulting buttermilk samples are comparable in flavor and appearance and have superior texture and mouth feel compared to a control containing LEP. The 1: 1 mixtures of yeast protein and whey powder and in particular those derived from protein from C. utilis and from S. fragilis are particularly effective.

Example 39:

Microbial protein as a replacement for sodium caseinate in imitation buttermilk

45 g of C. utilis protein, isolated according to the procedure of Example 3, is suspended in 200 ml of water and the mixture is adjusted to pH 8.0-8.5 by addition of hydroxide. normal sodium. Then the resulting solution is mixed with a solution of 30 g of skimmed milk powder in 200 ml of water. The resulting mixture is then treated according to the procedure of Example 38 to obtain an imitation buttermilk. When this buttermilk is compared to a control containing sodium caseinate according to Example 38, both are judged to be comparable in flavor and appearance.

When the preceding C. utilization protein is replaced with S. fragilis protein isolated by the extrusion process described in Example 15, the results are essentially unchanged.

Example 40:

Microbial protein as a substitute for sodium caseinate in imitation cream cheeses Imitation cream cheeses are prepared according to the following compositions and procedure.

Ingredients Test Witness

(%) (%)

Sodium caseinate 9.5 -

Protein from C. utilis from Example 1 - 9.5

Corn syrup solids 3.8 3.8

Emulsifier 0.4 0.4

Stabilizer 2.0 2.0

Butter or vegetable fat 30.5 30.5

Water 53.8 53.8

Mix all the dry ingredients in the water then add the melted fat with the emulsifier. Acidify to pH 4.0-5.0 and pasteurize at 65 ° C for 15 min. Homogenize in one stage at 210 kg / cm2. Cool to 4 ° C and evaluate the product.

Control cream cheese is difficult to pasteurize after adjusting the pH to 4.0-5.0 because the substance tends to separate the whey and form a curd. unwanted chewable cream. To avoid this difficulty with the product containing sodium caseinate, the pH is adjusted by cooling after homogenization. This results in a non-homogeneous cream cheese which is also undesirable. On the contrary, the test cream cheese is easily prepared without these difficulties; it is found to have a superior texture and sensation in the mouth, to show no separation of whey and to appear to be completely homogeneous.

When using in place of the protein from C. utilized in the composition of the test product an equal weight of protein isolated from S. fragilis, from S. carlsbergensis, from S. cerevisiae, from A. oryzae or from L. bulgaricus, the results are essentially unchanged.

Example 41:

Sodium, calcium and magnesium salts of microbial protein as substitutes for caseinates in imitation processed cheese

A classic composition and procedure for preparing imitation cheeses melted by heat are as follows:

Ingredients g

Sodium, calcium or magnesium caseinate. 20-25

Sodium chloride 2.15

Adipic acid 0.5-1.0

Sorbic acid 0.1-0.2

Vegetable fat 20-25

Powdered cheese flavor 2-5

Water to make 100 g

Mix all the ingredients until a very uniform mixture is obtained. Then quickly heat the mixture to 75-80 ° C with continuous stirring, then after reaching this temperature condition and cool it.

The product obtained resembles a mozzarella type cheese and has a flavor of milk Cheddar cheese.

From 50 to 100% by weight of the preceding caseinates can be replaced by an equal weight of the sodium, calcium or magnesium salts of the microbial proteins of the invention in order to obtain various imitation processed cheeses which resemble either cheeses with a soft texture such as mozzarella, blue cheese and camembert, either to hard cheeses like Cheddar or American cheese called "brick" by varying the amount of microbial protein, salt and acids in the intervals of the previous composition, and in in the case of hard cheeses, by the addition of small quantities (for example approximately 0.1 g) of edible gums such as tragacanth, ghatti gum or sodium carboxymethylcellulose.

Imitation processed cheeses containing the preceding salts of microbial proteins have characteristics of fixation of water, fixation of fats and emulsification superior to those of cheeses containing only caseinate. Cheeses containing microbial proteins have also been found to have improved flavor.

The sodium, calcium and magnesium salts of the microbial protein products of the invention are easily obtained by dissolving or dispersing the microbial protein in water, for example the water used in the preceding composition, and by adding sodium hydroxide, calcium hydroxide or magnesium oxide, with stirring, to adjust the pH to 8.5-9.0. The aqueous dispersion or solution can be used as it is, or the salt can be obtained by drying, for example by lyophilization.

Example 42:

Microbial protein and microbial protein salts as substitutes for caseinates in food products of the imitation cheese type In the following compositions, the food products of the trial imitation cheese type containing the indicated products of

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10

15

20

25

30

35

40

45

50

55

60

65

21

621,244

the invention are all of good overall quality and are superior to products containing sodium or calcium caseinates with respect to the binding characteristics of water and fat, viscosity and texture even when the imitation cheese spread gelatin.

Imitation cheese spread

Ingredient

(g)

Ingredients

Witness

(g) Test A

Trial B

Calcium caseinate

15

_

_

Microbial protein isolate1 ...

-

15

15

Vegetable fat

30

30

30

Starch

3

3

3

THE P

5

5

5

Gelatin

2

2

-

Mixture of lactic acids, citric

and acetic 2

0.5

0.5

0.5

60

60

60

Total

115.5

115.5

113.5

Water 58.8

5 Cheddar cheese 25.0

Microbial protein isolate1 10.0

Edible gums 4.5

Sodium chloride 0.7

Dehydrated Cheddar cheese 0.7

io Lactic acid 0.2

Flavoring 0.1

Total 100.0

1 An acid or rennet curd of the microbial protein can also be used here. The curd can be prepared from a solution of microbial protein in water by the appropriate addition of an acid (for example lactic acid) or calf rennet according to conventional procedures.

20

1 Preferably, a protein from C. utilis or from S. fragilis isolated by any of the procedures of Examples 1, 3,4, 5,6 and 11A is used. The calcium and magnesium salts are obtained as described in Example 41.

2 Lactic acid (50%) 96.33%

Citric acid 3.60%

0.07% glacial acetic acid.

All the ingredients are mixed until a uniform paste is obtained, then the mixture is heated to 70-75 ° C for 5 minutes, conditioned and cooled.

Food product of the cheese type imitation of cells of C. utilis, S. fragilis, A. niger, T. viride, L. bulgaricus and S. lactis according to the procedures of examples 1,3,4,5 and 6 and the corresponding sodium, calcium or magnesium salts of these proteins.

Example 44:

Microbial protein as a substitute for egg white in a cake

Typical so-called "white" cakes are prepared according to the following compositions and procedure.

Ingredients

(g)

Witness

Test A

Trial B

Calcium caseinate

20

_

_

Calcium protein micro salt

bienne 1

-

20

-

Microbial protein 1 magnesium salt

-

-

20

Soluble starch

2

2

2

Sodium chloride

3

3

3

Adipic acid

1

1

1

Citric acid

0.5

0.5

0.5

Sorbic acid

0.1

0.1

0.1

Vegetable oil

25

25

25

Gelatin

1

1

1

Agar

0.5

0.5

0.5

Emulsifier

0.05

0.05

0.05

Water

46.85

46.85

46.85

Total

100.00

100.00

100.00

Ingredients

Sample cake

35

Flour 25.52

Salt 0.89

Baking powder 1.47

LEP 3.50

40 Sugar 32.56

Fat 12.76

Powdered egg white 2.10

Microbial protein

Sodium hexametaphosphate -

"Water 21.20

Total 100.00

% by weight Cake Cake A B

25.52

25.52

0.89

0.89

1.47

1.47

3.50

3.50

30.38

30.38

12.76

12.76

1.09

-

2.90

3.99

0.29

0.29

21.20

21.20

100.00

100.00

1 Preferably, a protein from C. utilis or from S. fragilis isolated by any of the procedures of Examples 1, 3,4, 5, 6 and IIA is used. The calcium and magnesium salts are obtained as described in Example 41.

Example 43:

Low-calorie imitation cheese spread (Table at the top of the next column)

A good quality spread is obtained using the above composition and the procedure of Example 42. The microbial proteins which can be used are those derived

Procedure Mix the dry ingredients.

Add the fat and stir until evenly distributed. Add the dried egg white and / or microbial protein and mix well.

Add the water and mix until the dough is smooth.

Bake at 190 ° C for 20 minutes.

When tried, all three cakes have a good flavor; however, cakes A and B have a larger volume than the control cake and are judged to have a higher texture and a more moist taste. We find that cake B is particularly wet.

The proteins of S. fragilis and L. bulgaricus of the invention are particularly effective in this use.

50 J

2.

3.

4.

55 5.

The test cake is found to have a significantly larger volume, an improved texture and a wetter taste than the control cake. The two cakes were found to have an equivalent flavor.

The proteins of S. fragilis, L. bulgaricus and P. chrysogenum, as well as the phosphate complexes of each of these pro-

621,244

22

Teins, prepared according to the procedure of Example 9, are particularly effective in the above composition of cake.

Example 45:

Replacement of egg white in Savoy biscuit cakes

Savoy cookies are prepared according to the following composition and instructions.

The protein of S. fragilis, the protein of S. cerevisiae and the protein of S. lactis are particularly effective in this use.

Example 47

A simulated food product based on soy protein fibers is prepared according to the following composition and procedure, which demonstrates the superiority of the microbial proteins of the invention as protein fixing agents.

Ingredients

% by weight Control Test

Ingredients

Parts by weight

Mix A

Sugar 9.80 8.69

Powdered egg white 5.77 1.54

Microbial protein - 4.19

Sodium hexametaphosphate - 0.15

LEP 0.52 0.52

Cream of tartar 0.39 0.39

Salt 0.13 0.13

Mix B

Sugar 25.94 25.94

Starch 8.34 8.34

Flour 6.34 6.34

Baking powder 0.15 0.15

Salt 0.13 0.13

Corn sugar 0.84 0.84

Cream of tartar 0.13 0.13

Water 41.52 41.52

Total 100.00 100.00

20

Instructions

1. Pour the water into the mixing bowl, add mixture A and mix for one minute at low speed then at high speed until peaks form.

2. Stir in mixture B at low speed.

3. Bake in the oven at 190 ° C for 25 minutes.

Example 46:

Microbial protein as a substitute for egg white as a protein-binding agent A typical simulated food product is given below in which egg white is successfully replaced with the microbial proteins of the invention, as a protein fixing agent, a food product in which 100 g of soy protein fibers, containing 60 to 65% water by weight are impregnated with the following ingredients.

Ingredients

Test light

Vegetable oil 50

Glyceryl lactopalmitate 4

Water (hot) 160

Monosodium glutamate 3

Yellow onion powder 18

Brown sugar 7

Red dye (1% aqueous solution) 6

Egg white powder or microbial protein 10

Degreased and roasted soy flour (74 n) 20

Fresh gluten (33% solids by weight) 90

Sodium chloride 25

Water 40

100 parts of soy protein fibers (35-40% solids by weight) are impregnated with 200 parts of an emulsion of the above ingredients. The emulsion is prepared by first mixing the vegetable oil, hot water, glyceryl lactopalmitate, monosodium glutamate, onion powder, sugar and color. In the 40 g of cold water containing the salt, the powdered egg white or the microbial protein isolate according to Example 2, the soy flour and the gluten are dispersed. This dispersion is then added to the other ingredients with stirring at high speed to form a fluid emulsion.

The impregnated soy protein fibers are heated at 171 ° C for 30 min, cooled and cut into pieces.

40

Example 48:

Microbial protein as a textured protein binding agent

Meat pies containing one of the microbial proteins of the invention are prepared as a fixing agent for microbial proteins, water and fat, using the following compositions and procedure.

50

Powdered egg white 20.0 g

Microbial protein -

Flour 10.0 g

Skim milk solids 10.0 g

Sodium chloride 8.0 g

Yellow onion powder 1.0 g

Monosodium glutamate 0.5 g

Red dye (2% in water) 1.5 ml

Water 150.0 ml

20.0 g 10.0 g 10.0 g 8.0 g 1.0 g 0.5 g 1.5 ml 150.0 ml

Ingredients

Witness

Weight (g)

ABC test pies

D

Hydrated PVT1

.. 100

100

100

100

100

Vegetable fat ..

.. 20

20

20

20

20

Powdered egg white ...

5

-

5

-

-

Microbial protein2 ...

5

-

5

5

Soy flour

.. 10

10

-

-

-

Microbial protein2 ...

-

10

10

10

Wheat gluten

10

10

10

-

-

Microbial protein2 ...

-

-

10

-

Water

.. 25

25

25

25

25

Total

.. 170

170

170

170

160

The impregnated fibers are baked at 177 ° C. for 20 min. They are 65 1 The hydrated textured vegetable protein (PVT) is prepared by cooling and they are cut into squares to obtain the final product. mixing the following ingredients and letting it sit for

When tested, the test product is found to have a texture overnight.

and superior flavor. 2 S. fragilis protein.

23

621244

Ingredients

Weight (g)

Pies from

Total grams of

Loss of water and

Sensory fat binding of sensory protein binders1

(grams of pro cooking (%)

microbial tine)

Witness

25 (0)

19.7

5.0

Test A

25 (5)

16.1

4.5

Trial B

25 (10)

15.1

5.0

Test C

25 (25)

12.2

5.0

Test D

15 (15)

13.4

4.5

vention isolated from cells of the following yeasts, bacteria and fungi, similar results are obtained.

Meat flavor 25.0

Monosodium glutamate ... 8.0

Sodium chloride 12.5

Water 300.0

White pepper 0.5

Dry PVT 125.0

Total 471.0

Procedure Melt the vegetable fat in a beaker and add the mixture to the water in the appropriate protein binders (i.e. egg white, gluten, flour, microbial protein) and shake for 5 min. Mix the previous mixture with 100 g of hydrated PVT and leave to rest for 1 to 3 h. Cut into pâtés and bake at 190 ° C for 15 minutes. Then we determine the functional and sensory properties of the pâtés.

1 Includes color, texture, mouth feel and taste. It is assessed on an arbitrary scale ranging from 1 for very poor to 5 for excellent.

Thus microbial protein has a good protein binding characteristic compared to egg white, soy flour and wheat gluten. The loss of water and fat by cooking meat pies directly decreases when the amount of microbial protein increases.

When using in the preceding procedure in place of the protein of S. fragilis other microbial proteins of the

Yeasts

Bacteria

Mushrooms

S. carlsbergensis

P. methylotropha

T. viride

S. cerevisiae

L. bulgaricus

F. solani

C. used

S. lactis

P. chrysogenum

Mr cerificans

A. niger

C. cartalyticum

Example 49:

Microbial protein as a gelatin substitute in a low calorie gelatin dessert

Ingredients

Weight (g)

Polyglucose tartrate soluble1 72.00

Gelatin (Bloom 225) or microbial protein 9.00

Citric acid 2.40

Sodium citrate 0.40

Sodium chloride 0.40

Strawberry powder flavor 0.24

Strawberry coloring FDC 0.06

Mix 9: 1 sodium cyclamate / sodium saccharin 0.50

Water to make 475 ml 85.00

1 soluble polyglucose tartrate prepared as described in the U.S. Patent No. 3766165.

The dry ingredients are mixed and dissolved in 237 ml of boiling water. The solution is diluted to 475 ml with cold water and refrigerated until it gelates.

Strawberry flavored gelatin desserts are prepared using gelatin (control) and the microbial proteins of the invention in place of gelatin. It is found that the control desserts and those containing the microbial protein are of equal quality when determining their functional and sensory properties.

R

Claims (20)

621,244 2 1. A method of preparing a food composition, characterized in that an edible fat is mixed with a source of protein in a weight ratio of fat to the source of protein between 22: 1 and 1: 6, the protein source consisting of 50 to 100% by weight of at least one microbial protein source said source being a microbial protein, a sodium, calcium or magnesium salt of microbial protein, an acetylated microbial protein, a microbial protein complex and phosphate, a heat denatured microbial protein or a mixture of microbial protein and whey powder containing 20 to 80% by weight of the latter, and 0 to 50% by weight of a source of milk protein chosen from skim milk powder and sodium, calcium or magnesium caseinate. 2. Method according to claim 1, characterized in that the said microbial protein is isolated from Sacchyromyces carlsbergensis, Saccharomyces cerevisiae, Saccharomyces fragilis, Candida utilis, Pseudomonas methylotropha, Lactobacillus bulgaricus, Streptococcus lactis, Micrococcus cerificans, Cellumonas cartalyta , Fusarium solani, Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae or Neurospora crasa. 3. Method according to claim 1 or 2, characterized in that said composition is a baked food, a processed meat product, a chocolate flavored drink, an imitation fermented dairy product or a dessert. 4. Method according to one of claims 1 to 3, characterized in that said microbial source of protein is an acetylated microbial protein obtained by reacting the microbial protein and acetic anhydride in a weight ratio of 1: 0.6 to 1: 0.2 at a temperature between 15 and 35 ° C. 5. Method according to one of claims 1,2 and 3, characterized in that said microbial source of protein is a microbial protein / phosphate complex obtained by contacting, in aqueous solution, a part by weight of a mixture of sodium hexa-metaphosphate and potassium metaphosphate in a weight ratio of 6: 1 to 10: 1 with 10 to 15 parts by weight of microbial protein. 6. Method according to one of claims 1,2 and 3, characterized in that the microbial protein denatured by heat is obtained by denaturing by heat microbial protein at a temperature between 50 and 100 ° C. 7. Method according to one of claims 1 to 6, characterized in that said source of milk protein is skimmed milk powder and that said microbial source of protein is a mixture of microbial protein and whey powder containing 20 to 80% whey powder by weight. 8. Method according to claim 7, characterized in that said mixture contains about 50% whey powder by weight. 9. Method according to one of claims 1 to 6, characterized in that said source of milk protein is sodium caseinate. 10. Method according to claim 9, characterized in that the composition is a whipped filling. 11. Method according to claim 10, characterized in that said microbial source of protein is the phosphate / protein complex of C. utilis. 12. Method according to claim 9, characterized in that said composition is a coffee bleaching agent. 13. The method of claim 1 for the preparation of an imitation buttermilk composition comprising a microbial source of protein and at least one of the following: skimmed milk powder and sodium caseinate; said microbial source of protein and said skimmed milk powder or sodium caseinate being in a weight ratio of 1: 1.5 to 1.5: 1, and said microbial source of protein being protein of C. utilis, protein of S. fragilis or a mixture of C. utilis protein or S. fragilis protein with whey powder, containing about 50% whey powder by weight, by mixing said microbial source of protein with said milk skimmed powder or said sodium caseinate. 14. Method according to claim 1 for the preparation of a cake composition comprising sodium hexametaphosphate and a source of protein in a weight ratio of hexametaphosphate to said source of protein from 1:13 to 1:38, said protein source comprising from 0 to 30% by dry weight of egg white and from 70 to 100% by dry weight of a microbial source of protein, said microbial source of protein being the protein of S. fragilis, the protein of L. bulgaricus, the protein of P. chrysogenum or the phosphate complexes of each of these proteins; said complex phosphates being obtained by contacting, in aqueous solution, part by weight of a mixture of sodium hexametaphosphate and potassium metaphosphate in a weight ratio of 6: 1 and 10: 1 with 10 to 15 parts by weight of said microbial protein, by mixing sodium hexametaphosphate with said egg white and said microbial source of protein. 15. The method of claim 1 for the preparation of a food composition containing a textured vegetable protein and a protein fixing agent, said fixing agent comprising from 20 to 100% by dry weight of microbial protein and from 0 to 80% by dry weight of up to 2 additional ingredients, said additional ingredients being egg white, soy flour and wheat gluten, characterized in that the textured vegetable protein and said fixing agent are mixed. 16. The method of claim 15, characterized in that said vegetable protein is soy protein. 17. Method according to claim 15 or 16, characterized in that said microbial protein is isolated from S. fragilis, S. carlsbergensis, S. cerevisiae, C. utilis, P. methylotropha, L. bulgaricus, S. lactis, M. cereficans, C. catalyticum, T. viride, F. solani, P. chrysogenum and A. niger.