NATIVE EDESTIN PROTEIN ISOLATE AND USE AS A TEXTURIZING INGREDIENT
A process and product that solves the problems with regard to hemp protein isolation, raw material input preparation, and processing of the raw material input, in order to produce a superior hemp protein meat and dairy analog. The composition and process include a process for hemp grain protein isolation, pasteurization, formation of a liquid solution, gel formation, texturization and meat and dairy analog production. The process of the present disclosure results in a structured protein food product, or meat analog, having superior properties when compared to existing products or similar products manufactured using known technology.
1 . A process comprising:
selecting a hemp grain;
aqueous wet milling the hemp grain at low temperature to produce a hemp grain slurry;
sifting the hemp grain slurry at a mesh size of between 160 and 200 to remove chlorophyll containing particles from the hemp grain slurry without substantially reducing a protein yield;
substantially separating the insoluble material from the soluble material in the sifted hemp grain slurry by centrifugal decanting to produce a native edestin protein isolate and an albumin oil aqueous emulsion;
providing water to maintain the native edestin protein isolate is above a solids content of about 20% w/w and mixing to form a protein hydrosol;
heat pasteurizing the native edestin protein isolate at a temperature below 155° F. to avoid granulation;
combining the native edestin protein isolate with an oil to form a protein-fat hydrosol while maintaining an appropriate temperature to avoid granulation;
adding the protein-fat hydrosol to an extruder at a temperature between approximately 75° C. and 95° C. to produce a structured protein food product having a fibrous texture similar to that of cooked animal meat.
2 . The process of claim 1 , wherein the native edestin protein isolate contains substantially no albumin.
3 . The process of claim 1 , wherein hulled hemp grain is used to produce a substantially white structured protein food product.
4 . The process of claim 1 , wherein whole hemp grain is used to produce a substantially dark structured food product.
5 . The process of claim 1 , wherein a mixture of whole hemp grain and hulled hemp grain is used to produce a structured protein food product of intermediate color between light and dark.
6 . The process of claim 1 , wherein hulls are combined with hulled hemp grain to produce a structured protein food product of intermediate color between light and dark.
7 . The process of claim 1 , wherein the native edestin protein isolate is pasteurized followed by spray drying at temperatures below 155° F. to avoid protein agglomeration.
8 . The process of claim 1 , wherein spray dried native edestin protein isolate is combined with preheated water at approximately 145° F. to maintain pasteurizing conditions while forming the protein hydrosol, and wherein an oil is added to the protein hydrosol at temperatures of approximately 145° F. to maintain pasteurizing conditions while forming the protein-fat hydrosol, and wherein the protein-fat hydrosol is added to the extruder while pasteurizing conditions are maintained.
9 . The process of claim 1 , wherein the protein-fat hydrosol is a liquid when added to the extruder.
10 . The process of claim 1 , wherein the extruder has a steam-heated auger.
sifting the hemp grain slurry at a mesh size of between 160 and 200 to remove chlorophyll containing particles from the hemp grain slurry without substantially reducing a protein yield;
substantially separating the insoluble material from the soluble material by centrifugal decanting to produce a native edestin protein isolate and an albumin oil aqueous emulsion;
providing water to maintain the native edestin protein isolate is above a solids content of about 20% w/w and mixing to form a protein hydrosol;
pasteurizing the native edestin protein isolate at a temperature below 155° F. to avoid granulation;
combining the native edestin protein isolate with an oil to form a protein-fat hydrosol while maintaining an appropriate temperature to avoid granulation;
adding the protein-fat hydrosol to an extruder at a temperature between approximately 75° C. and 95° C. to produce a structured protein food product having a fibrous texture similar to that of cooked animal meat.