Heat stable extruded protein composition and related food products
The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.
1. A method of making a packaged food product, comprising:
a. producing a heat stable extruded protein composition from a stream comprising a proteinaceous composition having a protein content of about 70% to about 85% by dry weight, a moisture content of from about 45% to about 56%, and an oil content of about 3% to about 10% by dry weight at a barrel temperature of from about 270° F. to about 330° F.;
b. producing a thermally processed protein composition by applying to the heat stable extruded protein composition heat in an amount sufficient to render the heat stable extruded protein composition pasteurized or commercially sterile, the thermally processed protein composition having protein fibers in a generally parallel orientation and having a protein content of about 70% to about 85% by dry weight, a hardness greater than 3 kg, a chewiness greater than 10 kg*mm, and a springiness of at least 0.90; and
c. packaging the thermally processed protein composition in a hermetically sealed container.
2. The method of claim 1 , wherein the heat stable extruded protein composition is placed in the hermetically sealed container prior to applying heat to produce the thermally processed protein composition.
3. The method of claim 1 , wherein the heat stable extruded protein composition is thermally processed with or in a liquid comprising a coloring agent or a flavoring agent.
4. The method of claim 3 , wherein the liquid is a sauce or a broth.
5. The method of claim 1 , wherein the hardness is greater than 4.5 kg.
6. The method of claim 1 , wherein the chewiness is greater than 15 kg*mm.
7. The method of claim 1 , wherein the protein composition has a cohesiveness of greater than 0.5.
8. The method of claim 1 , wherein the hermetically sealed container is a can or a pouch.
9. The method of claim 1 , wherein producing the heat stable extruded protein composition includes producing the stream comprising the proteinaceous composition in a modular extruder having one or more sections and extruding the stream through an elongated die to form the heat stable extruded protein composition with protein fibers oriented in a generally parallel orientation.
10. The method of claim 9 , wherein the temperature is from 270° F. to 330° F. in final sections of the extruder.
11. The method of claim 1 , wherein the protein content comprises a soy protein isolate.
12. The method of claim 1 , wherein the thermally processed protein composition comprises a starch, a hydrocolloid, or a softener.
13. The method of claim 1 , wherein applying heat in an amount sufficient to render the heat stable extruded protein composition pasteurized or commercially sterile includes retorting.