CA1076412A - Method of treating legume flours and legume flour product - Google Patents
Method of treating legume flours and legume flour productInfo
- Publication number
- CA1076412A CA1076412A CA297,173A CA297173A CA1076412A CA 1076412 A CA1076412 A CA 1076412A CA 297173 A CA297173 A CA 297173A CA 1076412 A CA1076412 A CA 1076412A
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- CA
- Canada
- Prior art keywords
- flour
- legume
- product
- protein
- steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
A method of making a food product with good flow characteristics from a flour of a legume that has a protein and a starch content comprising the steps of maintaining the flour particles dispersed in air within a chamber; forming the dispersed flour particles into agglomerated particles by contacting them with steam to raise their temperature to at least 170.degree.F.
Description
- 1~7~
This invention relates to a method for improving legume flours and for making extruded products with a legume flour.
Legumes are widely used for human food and include the following species: peas (pisum sativum, P. arvense), beans (Phaseolus spp.), faba beans (vicia faba), vetch (vicia sativa), lupines (lupinus spp.), lentils (lens esculenta), chick peas (cicer arietinu~), cow peas (vigna sinensis), and pigeon peas (Cajanus spp.). Legume flours are prepared by grinding the dried seeds which are called pulses. The major food components of legume flours are starch and vegetable protein. Protein contents of the dried seeds are normally in the range 20 to 30%. Air-classification and other procedures have been developed to raise the protein content of legume flours by separating most of the starch and for example yellow pea flours made from smooth seeded yellow peas and faba bean flours w~th 60% protein contents have been prepared. For the purposes of this invention the term legume flour includes the flour from grinding the seeds and the higher protein legume flours prepared by air-classification.
Legume flours and particularly the air-classified legume flours are excellent sources of vegetable protein. Potential food applications include: meat fillers and extenders, high pro-tein snack foods, breakfast cereals, infant weaning foods, bread, bakery products, pasta and non-dairy beverages.
Because legume proteins are good sources of lysine, which is the limiting amino acid in cereals such as wheat and corn, blends of legume and cereal flours have protein efficiency ratios (P.~.R.) much higher than the values for cereal flours alone.
By using legume flours alone or in combination with cereal flours and/or other protein sources foods containing good to excellent sources of high quality dietary protein can be prepared.
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Raw legume flours are often difficult to process and to incorporate into food systems containing other ingredi~nts. It is believed tllat these difficulties are caused by both the very fine particle size and the high nitrogen solubili-ty index (N.S.I.) of the raw flour. They have poor flo~ characteristics and they tend to stic~ ancl clump. The stic~iness is increased by the addi-tion of moisture. These characteristics make them difficult to use in extrusion cookers which are used to prepare many types of products such as textured or structured vegetable protein products, snack foods, pasta, brea~fast cereals and infant weaning foods.
It is an object of this invention to provide a food product derived from a legume flour that can be easily incorporated into food systems and easily extruded in the preparation of tex-tured or structured food products.
It is a further object of the invention to provide a method of making such a food product.
A method of improving thP flow characteristics of an air-classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90%
of it will flow through a screen having a 325 mesh size comprises the steps of maintaining the legume flour particles dispersed in air within a chamber; forming the dispersed air classified flour particles into agglomerated particles by contacting them with steam to simultaneously raise their moisture content to greater than 10% and less than 26~ and their temperature to at least 170F.
As indicated above, the flavour, functional properties, ; handling properties and extrusion characteristics of air-classified legume flours particularly yellow pea flours have been a deterent to their extended use. Pea and other legume air-classified flours do not incorporate into food systems well and they cannot be ex-.
.
~ ~7~
truded easil~ becau3e OL tneir tendenc~ to stic~ and clump.Tne-~ are not free flowing.
It nas been discovered that if t;~e nature of thasa flours is changed b~ forming tnem into agglomerated particles_ . ; . ~ ' . ~: -:
~ ~ .
~ .
'' ~764~Z
through application of steam thereto whereby they become free flow-ng, can be easily incorporated into food systems and can be easily extruded.
Yellow peas are a readily available legume and the exam-ples of this invention all relate to yellow pea flour. However, the invention applies to the processing of all legume flours.
In the embodiments of this invention described herein a turbilizer is used to maintain the particles of a legume flour dispersed in air while they are contacted with steam to raise their temperature to at least 170F and increase their moisture content whereby they become agglomerated and have a reduced ten- `
dency to stick and clump as they are processed.
A turbilizer is a standard piece of apparatus having a chamber through which a particulate material can pass on a contin-uous basis and be maintained in a dispersed condition as it passes.
It has provision for admitting steam to the chamber so that the dispersed particles can be contacted with steam on their passage through the chamber. The design of the turbilizer used is not of importance to the invention provided that it can maintain the flour dispersed and admit enough steam to heat the flour to at least 170F and hold it long enough to ta~e on sufficient moisture -o become agglomerated as it passes through the turbilizer.
Three turbilizers were used in the examples of the in-vention described herein. The first one had a chamber about two feet long and five inches in diameter; an inlet port at one end of the chamber and an outlet port at the other end of the chamber;
a fixed configuration mixing screw extending longitudinally of the chamber and adapted to rotate at 600 revolutions per minute to maintain the contents of the turbilizer in an agitated condi-tion as they pass from the inlet to the outlet; and three portseach having a diameter of 1/4 inch for admitting steam to the ,~ ~
- 10764~Z
chamher. The feed screw to the turbilizer had a steam jac~et to increase product temperature.
The second turbilizer was a Strong-Scott (Trade Mark) r~lodel TS Size 14 turbilizer. This turbilizer had a chamber three and a half feet lony and ~ourteen inches in diameter; a mixing screw extending longitudinally of the chamber that rotated at 1050 revolutions per minute and had adjustable paddles that could be adjusted to vary product retention time; and a single steam injecting port 3/8 of an inch in diameter.
The third turbilizer had a chamber five fee~ long and sixteen inches in diameter; a mixing screw that rotated at 850 revolutions per minute and had adjustable paddles that could be adjusted to vary retention time, and eight steam injection ports each equipped with variable diameter nozzles to control steam flow.
Each of the turbilizers was able to pass flour there-through and maintain the particles of the flour dispersed within the chamber during passage for intimate contact of the flour par-ticles by steam admitted through the ports. Following are examples - of the use of these turbilizers to agglomerate legume flour in ac-cordance with this invention.
E~IPL~ I
A yellow pea flour, the particles of which were ground to pass through a U.S. 325 screen si~e, had a protein content of 60% and a moisture content of 6.6%, was passed through the small turbilizer on a continuous basis and the turbilizer mixing screw was operated to maintain the particles dispersed in air within the turbilizer chamber. Steam was injected into the three 1/4 diameter steam ports at 60 p.s.i. ~Jith this turbilizer and a flour feed rate of 300 pounds per hour and a steam feed rate of 19 pounds per hour the product temperature in the chamber reached ~5 :
~' ' ' ' ' ' ' , " ' ~.
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230F. As will be apparent later, product temperature is important and it will be apparent that it~is a function of the particular turbilizer used, the thermal insulation of the turbilizer, exter-nal heating of the feed screw, the steam feed pressure, the steam feed rate and the flour feed rate. All of these things can be designed for or controlled in the operation of the process.
The flour was passed through the turbilizer twice. Its temperature was raised to 230~F during each pass. After the first pass its moisture content was 9.3%, up from 6.6% at the beginning.
After the second pass its moisture content was 11.5~.
The okject of the process is to agglomerate the flour particles and impart to them a free flowing quality. The product was agglomerated to some extent after the first pass but not enough to give it the desired free flowing quality. After the second pass and the raising of the moisture content to 11.5%
there was a greater degree of agglomeration and the product had the desired free flowing quality.
The temperature of 230F is high enough to achieve the desired agglomeration but agglomeration was achieved after the particles had been contacted sufficient time to raise the moisture content to 11.5~.
The agglomerated product of the second pass through the turb~lizer was used in two ways. One part of it was mixed with water and extruded through a Wenger X-25 extruder; the other part of it was dried in an oven to reduce moisture content to 7~ and ground in a hammer mill to yield a free flowing granular powder.
The part that was extruded through the Wenger X-25 extru-der extruded easily and without sticking to give a satisfactory textured material with either a puffed or compacted structure.
It was suitable for use in meat extenders, sausage and meat patty products.
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- ~76~2 The part that was dried and ground to yield a free flow-ing powder was blended with other materials to ma~e an extrudable mixture and extruded to make extruded products. The blended in-gredients extruded well without any sticking problems at the extrud-ing stage.
In one case it was blended with corn meal, water added and extruded through a ~enger X-25 extruder to produce a high protein puffed snack food.
By way of comparison raw pea flour was similarly blended with corn meal and similarly extruded through the same extruder to produce a puffed snack. In the case of the puffed snack made with the unprocessed pea flour there was substantial sticking of the slurry in the extruder and the process did not work smoothly, The ~ree flowing powder was successfully blended to make an extruded good quality puffed snack with the following blends:
corn meal 65%, powdered conditioned pea flour 25% and gluten 10%;
corn meal 65%, powdered conditioned pea flour 30gO and gluten 5%.
EXP~lPLE II
As will appear from this example, it is not necessary to pass the pea flour through a turbilizer twice to achieve satis-factory agglomeration.
Yellow pea flour having a protein content of 55%, an initial moisture content of 7.5gO and ground to pass through a size ~25 U.S. screen was fed through the Strong-Scott turbilizer at a flour feed rate of 220 pounds per hour and maintained in a dis-persed condition within the chamber by operation of the screw.
Steam at lO0 pounds per square inch was admitted to the chamber - at the rate of 53 pounds per hour. After one pass through the turbilizer the flour came out agglomerated and free flowing with a moisture content of 15.2%. Product temperature reached 204~F.
'"' '~ , :
~ ;
107G~12 One half of the output of the first pass was recirculated through the turbilizer under the same operating conditions to achieve the same temperature. The output of the second pass was also agglomerated and had a moisture content of 20.3%.
The outputs of both passes were oven dried to a moisture content of 7~ and ground to pass through a 60 mesh screen in a similar way to the output of Example I.
The ground outputs of each pass were free flowing, had good flavour, emulsified well, wetted well and had good suspending and gelation properties.
The products were successfully used as a total milk powder replacer at the one to three per cent use level in sausage products. They were used as meat extenders up to the 10% level (dry weight basis as a percent of meat ingredients). They were also used with success in the preparation of a non-dairy beverage by replacing milk powder with the material on a protein basis.
EXAMPLE III
In this Example the product is not heated to as high a temperature within the turbilizer chamber as it was in the pre-vious examples. A 100 pound sample of 55% protein air classified yellow pea flour was passed through the Strong-Scott turbilizer at 220 pounds per hour, the same feed rate as in Example II.
; Steam was admitted to the turbilizer at a pressure of 26 pounds per square inch. This lower steam pressure resulted in a lower - steam temperature and lower steam feed rate than in the case of Example II with the result that the flour temperature within the turbi~izer only reached 125. After its passage through the tur-bilizer the flour had a moisture content of 16.1%. It was, however, only slightly agglomerated and conditioned by comparison with the product of the first pass of Example II.
~~
.
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The product was passed through the turbilizer a secon2 time under the same feed conditions~ The moisture content after the second pass was 19.3%, but the product was similarly only slightly agglomerated and conditioned by comparison with the pro-duct obtained in Example II. The ~roduct did not have satisfactory flow conditions and did not mix well or extrude well when mixed with other products and tested in the manner of the product of Example II.
In the case of the product of Example III the moisture content would appear to be sufficient on the basis of the results of Example II but the temperature achieved was less and insufficient to achieve satisfactory agslomeration of the pea flour. A tempera-ture higherthan 125F is necessary in order to achieve appropriate and useful agglomeration.
EXAMPLE IV
In a fourth example, 600 pounds of 60% protein, air-classified, yellow pea flour were passed through the Strong-Scott turbilizer at the same feed rate as used in Example III. The steam pressure was increased to 110 p.s.i. with the result that the product temperature was raised to 208F and the product mois-ture content after the first pass was 14.8%. This product was dried to 8% moisture content.
The end product was free flowing and agglomerated and, as will be noted from Table I, 69% of it was retained by a U.S.
screen size 60 and 25% of it was retained by a U.S. screen size 20.
Samples of this steam conditioned agglomerated product were blended with 25~ gluten and extruded through a Prodex (trade mark) extruder in accordance with the teachings of United States Patent 3,904,769 (L. Sair and D. W. Quass). For the purposes of comparison a sample of raw pea flour was also extruded.
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It was found that the steam conditioned agglomerated product blended with the gluten extruded much easier than the raw pea flour mixture blended with the gluten and gave a product with better flavour characteristics. The product of this example was also successfully incorporated into meat analogues in stews, meat extenders in patties and sausage products.These products had good flavour and texture characteristics.
The end product of Example IV was also blended with 70%
corn meal and extruded through a Wenger X-25 extruder to give a high protein puffed snack food. Generally spea};ing, the results of using the agglomerated product after passage through the tur-bilizer were similar to the results obtained with the ground product of ~xample I.
EXAMPLE V
In a fifth example, a 4000 pound sample of 60% protein pea flour was conditioned and agglomerated by passing it once through the large (16" diameter x 5ft.) turbilizer. The initial moisture content was 8.0~. A steam pressure of 125 p.s.i. was used. Flour feed rates, steam feed rates and the paddle configura-tion were varied to achieve different product temperatures and moisture content. At product temperatures below 170F relatively little agglomeration occurred. At temperatures a~ove 170F agglom-eration increased rapidly. A very good product was collected at 1~5F and had an average moisture content of 1~.4~. The flour and - steam feed rates were 1300 lb/hr and 223 lb/hr respectively.
The end product was free flowlng and the particle size.
The appearance and functional properties were very similar to the appearance and functional properties of the product from Example IV.
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~7~ 2 Variations in steam and flour feed rates were made with the equipment and starting product of Example V and, ~ith the pro-duct temperature always above 170F, aaglomexation was achieved with the moisture content of the end product varyin~ from 10% to 26~.
It was ~pparent that useful agglomeration did not occur below a moisture content of 10~,. The agqlomeration and free flowing nature of the end product was not destroyed by high moisture content.
Moisture contents in the order of 26% and higher are not objection-able. Turbilizer output of high moisture content in excess of 26~
is more difficult to dr~ but in those cases where the output of the turbili2er is extruded or used immediately in another food system a high moisture content is of no disadvantage.
EXP~IPLE VI
In a sixth example, a 500 pound sample of 30% protein pea flour was conditioned and agglomerated by passing it once tnrou~h the large (16" diameter x 5ft) turbilizer. A steam pres-sure of 125 p.s.i. was used. The initial moisture content was 5.1~. Flour and steam feed rates were adjusted to 1500 lb/hr and 255 lb/hr respectively to give an agglomerated and conditioned 20 product at 196F which contained 20.4% moisture. It was dried to 8.0~ moisture content.
Table I follows and shows the percentage of the output of the various examples that was retained on the United States screen sizes indicated:
TABLE I
PARTICLE SIZE IIESH ANALYSIS OF PEA FLOURS
RETAINED
U.S. SCREEN SIZE RAW EXAMPLE EXAMPLE EXAMPLE V EXAMPLE
30 On 10 2 3 1 4 23 22 11 1~ 34 3L~7641Z
O~ ~0 49 44 14 32 31 11 22 9 ~9 18 Thru 100 100 0 2 41 2 4 Thru 325 100 0 0 0 0 0 ~ or instance, the output of Example V at 185F was such that four percent was retained on a United States screen size 10, 1~% was retaine~ on a U.S. screen size 20, 32% was retained on a U.S. screen size 40 and so on down the chart for this example.
Particulars of the raw yellow pea flour are also given from which it will be noted that all of the flour passed through a U.S. screen size 325.
The product of the invention can be used in many ways.
While it does have considerable use in the dried and ground form it is also possible to take the product from the turbilizer, and process it through an extruder either by itself or mixed with other ingredients to make a snack food or a textured protein product. It is not necessary to dry the product and grind it for subsequent incorporation into a food system.
~0 ~hile the legume flour can be processed in a turbilizer, ~emoved from the turbilizer and dried for subsequent use in a food system, it is also contemplated that one might ma~e use of the processed flour directly from the turbilizer. For example, one might process legume flour in accordance with this invention in the turbilizer to render it flowable and immediately extrude it.
The end product is a textured extruded product, an important step in the manufacture of which is the processing of the legume flour to render it flowable and nonsticky as it is extruded. The manu-facture of extruded food products with a legume flour content is intended to be within the scope of this invention. A purpose of the invention is to render a legume flour more freely flowable i 1~7~4~Z
and a principal use of flours so processed is in the making of an improved extruded product.
It is, therefore, contemplated that the examples of textured products given above wherein the legume flour was pro-cessed and then transferred to an extruder wherein it was mixed with other products and extruded might be carried out in a contin-uous process wherein the first step is to pxocess the legume flour in accordance with this invention and the subsequent steps include the addition of additional materials and extrusion of the mixture.
While all of the examples refer to yellow pea flour, the invention is not restricted thereto. All legume flours suffer from poor flow characteristics because they have similar composi-tion and functional properties. Their main constituents are protein and starch. The conditioning of the major components, especially the protein, is critical to the agglomeration process and it is not contemplated that the invention is restricted to pea flour.
~, . -,a~-. .
This invention relates to a method for improving legume flours and for making extruded products with a legume flour.
Legumes are widely used for human food and include the following species: peas (pisum sativum, P. arvense), beans (Phaseolus spp.), faba beans (vicia faba), vetch (vicia sativa), lupines (lupinus spp.), lentils (lens esculenta), chick peas (cicer arietinu~), cow peas (vigna sinensis), and pigeon peas (Cajanus spp.). Legume flours are prepared by grinding the dried seeds which are called pulses. The major food components of legume flours are starch and vegetable protein. Protein contents of the dried seeds are normally in the range 20 to 30%. Air-classification and other procedures have been developed to raise the protein content of legume flours by separating most of the starch and for example yellow pea flours made from smooth seeded yellow peas and faba bean flours w~th 60% protein contents have been prepared. For the purposes of this invention the term legume flour includes the flour from grinding the seeds and the higher protein legume flours prepared by air-classification.
Legume flours and particularly the air-classified legume flours are excellent sources of vegetable protein. Potential food applications include: meat fillers and extenders, high pro-tein snack foods, breakfast cereals, infant weaning foods, bread, bakery products, pasta and non-dairy beverages.
Because legume proteins are good sources of lysine, which is the limiting amino acid in cereals such as wheat and corn, blends of legume and cereal flours have protein efficiency ratios (P.~.R.) much higher than the values for cereal flours alone.
By using legume flours alone or in combination with cereal flours and/or other protein sources foods containing good to excellent sources of high quality dietary protein can be prepared.
764~Z
Raw legume flours are often difficult to process and to incorporate into food systems containing other ingredi~nts. It is believed tllat these difficulties are caused by both the very fine particle size and the high nitrogen solubili-ty index (N.S.I.) of the raw flour. They have poor flo~ characteristics and they tend to stic~ ancl clump. The stic~iness is increased by the addi-tion of moisture. These characteristics make them difficult to use in extrusion cookers which are used to prepare many types of products such as textured or structured vegetable protein products, snack foods, pasta, brea~fast cereals and infant weaning foods.
It is an object of this invention to provide a food product derived from a legume flour that can be easily incorporated into food systems and easily extruded in the preparation of tex-tured or structured food products.
It is a further object of the invention to provide a method of making such a food product.
A method of improving thP flow characteristics of an air-classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90%
of it will flow through a screen having a 325 mesh size comprises the steps of maintaining the legume flour particles dispersed in air within a chamber; forming the dispersed air classified flour particles into agglomerated particles by contacting them with steam to simultaneously raise their moisture content to greater than 10% and less than 26~ and their temperature to at least 170F.
As indicated above, the flavour, functional properties, ; handling properties and extrusion characteristics of air-classified legume flours particularly yellow pea flours have been a deterent to their extended use. Pea and other legume air-classified flours do not incorporate into food systems well and they cannot be ex-.
.
~ ~7~
truded easil~ becau3e OL tneir tendenc~ to stic~ and clump.Tne-~ are not free flowing.
It nas been discovered that if t;~e nature of thasa flours is changed b~ forming tnem into agglomerated particles_ . ; . ~ ' . ~: -:
~ ~ .
~ .
'' ~764~Z
through application of steam thereto whereby they become free flow-ng, can be easily incorporated into food systems and can be easily extruded.
Yellow peas are a readily available legume and the exam-ples of this invention all relate to yellow pea flour. However, the invention applies to the processing of all legume flours.
In the embodiments of this invention described herein a turbilizer is used to maintain the particles of a legume flour dispersed in air while they are contacted with steam to raise their temperature to at least 170F and increase their moisture content whereby they become agglomerated and have a reduced ten- `
dency to stick and clump as they are processed.
A turbilizer is a standard piece of apparatus having a chamber through which a particulate material can pass on a contin-uous basis and be maintained in a dispersed condition as it passes.
It has provision for admitting steam to the chamber so that the dispersed particles can be contacted with steam on their passage through the chamber. The design of the turbilizer used is not of importance to the invention provided that it can maintain the flour dispersed and admit enough steam to heat the flour to at least 170F and hold it long enough to ta~e on sufficient moisture -o become agglomerated as it passes through the turbilizer.
Three turbilizers were used in the examples of the in-vention described herein. The first one had a chamber about two feet long and five inches in diameter; an inlet port at one end of the chamber and an outlet port at the other end of the chamber;
a fixed configuration mixing screw extending longitudinally of the chamber and adapted to rotate at 600 revolutions per minute to maintain the contents of the turbilizer in an agitated condi-tion as they pass from the inlet to the outlet; and three portseach having a diameter of 1/4 inch for admitting steam to the ,~ ~
- 10764~Z
chamher. The feed screw to the turbilizer had a steam jac~et to increase product temperature.
The second turbilizer was a Strong-Scott (Trade Mark) r~lodel TS Size 14 turbilizer. This turbilizer had a chamber three and a half feet lony and ~ourteen inches in diameter; a mixing screw extending longitudinally of the chamber that rotated at 1050 revolutions per minute and had adjustable paddles that could be adjusted to vary product retention time; and a single steam injecting port 3/8 of an inch in diameter.
The third turbilizer had a chamber five fee~ long and sixteen inches in diameter; a mixing screw that rotated at 850 revolutions per minute and had adjustable paddles that could be adjusted to vary retention time, and eight steam injection ports each equipped with variable diameter nozzles to control steam flow.
Each of the turbilizers was able to pass flour there-through and maintain the particles of the flour dispersed within the chamber during passage for intimate contact of the flour par-ticles by steam admitted through the ports. Following are examples - of the use of these turbilizers to agglomerate legume flour in ac-cordance with this invention.
E~IPL~ I
A yellow pea flour, the particles of which were ground to pass through a U.S. 325 screen si~e, had a protein content of 60% and a moisture content of 6.6%, was passed through the small turbilizer on a continuous basis and the turbilizer mixing screw was operated to maintain the particles dispersed in air within the turbilizer chamber. Steam was injected into the three 1/4 diameter steam ports at 60 p.s.i. ~Jith this turbilizer and a flour feed rate of 300 pounds per hour and a steam feed rate of 19 pounds per hour the product temperature in the chamber reached ~5 :
~' ' ' ' ' ' ' , " ' ~.
764~Z
230F. As will be apparent later, product temperature is important and it will be apparent that it~is a function of the particular turbilizer used, the thermal insulation of the turbilizer, exter-nal heating of the feed screw, the steam feed pressure, the steam feed rate and the flour feed rate. All of these things can be designed for or controlled in the operation of the process.
The flour was passed through the turbilizer twice. Its temperature was raised to 230~F during each pass. After the first pass its moisture content was 9.3%, up from 6.6% at the beginning.
After the second pass its moisture content was 11.5~.
The okject of the process is to agglomerate the flour particles and impart to them a free flowing quality. The product was agglomerated to some extent after the first pass but not enough to give it the desired free flowing quality. After the second pass and the raising of the moisture content to 11.5%
there was a greater degree of agglomeration and the product had the desired free flowing quality.
The temperature of 230F is high enough to achieve the desired agglomeration but agglomeration was achieved after the particles had been contacted sufficient time to raise the moisture content to 11.5~.
The agglomerated product of the second pass through the turb~lizer was used in two ways. One part of it was mixed with water and extruded through a Wenger X-25 extruder; the other part of it was dried in an oven to reduce moisture content to 7~ and ground in a hammer mill to yield a free flowing granular powder.
The part that was extruded through the Wenger X-25 extru-der extruded easily and without sticking to give a satisfactory textured material with either a puffed or compacted structure.
It was suitable for use in meat extenders, sausage and meat patty products.
r~
- ~76~2 The part that was dried and ground to yield a free flow-ing powder was blended with other materials to ma~e an extrudable mixture and extruded to make extruded products. The blended in-gredients extruded well without any sticking problems at the extrud-ing stage.
In one case it was blended with corn meal, water added and extruded through a ~enger X-25 extruder to produce a high protein puffed snack food.
By way of comparison raw pea flour was similarly blended with corn meal and similarly extruded through the same extruder to produce a puffed snack. In the case of the puffed snack made with the unprocessed pea flour there was substantial sticking of the slurry in the extruder and the process did not work smoothly, The ~ree flowing powder was successfully blended to make an extruded good quality puffed snack with the following blends:
corn meal 65%, powdered conditioned pea flour 25% and gluten 10%;
corn meal 65%, powdered conditioned pea flour 30gO and gluten 5%.
EXP~lPLE II
As will appear from this example, it is not necessary to pass the pea flour through a turbilizer twice to achieve satis-factory agglomeration.
Yellow pea flour having a protein content of 55%, an initial moisture content of 7.5gO and ground to pass through a size ~25 U.S. screen was fed through the Strong-Scott turbilizer at a flour feed rate of 220 pounds per hour and maintained in a dis-persed condition within the chamber by operation of the screw.
Steam at lO0 pounds per square inch was admitted to the chamber - at the rate of 53 pounds per hour. After one pass through the turbilizer the flour came out agglomerated and free flowing with a moisture content of 15.2%. Product temperature reached 204~F.
'"' '~ , :
~ ;
107G~12 One half of the output of the first pass was recirculated through the turbilizer under the same operating conditions to achieve the same temperature. The output of the second pass was also agglomerated and had a moisture content of 20.3%.
The outputs of both passes were oven dried to a moisture content of 7~ and ground to pass through a 60 mesh screen in a similar way to the output of Example I.
The ground outputs of each pass were free flowing, had good flavour, emulsified well, wetted well and had good suspending and gelation properties.
The products were successfully used as a total milk powder replacer at the one to three per cent use level in sausage products. They were used as meat extenders up to the 10% level (dry weight basis as a percent of meat ingredients). They were also used with success in the preparation of a non-dairy beverage by replacing milk powder with the material on a protein basis.
EXAMPLE III
In this Example the product is not heated to as high a temperature within the turbilizer chamber as it was in the pre-vious examples. A 100 pound sample of 55% protein air classified yellow pea flour was passed through the Strong-Scott turbilizer at 220 pounds per hour, the same feed rate as in Example II.
; Steam was admitted to the turbilizer at a pressure of 26 pounds per square inch. This lower steam pressure resulted in a lower - steam temperature and lower steam feed rate than in the case of Example II with the result that the flour temperature within the turbi~izer only reached 125. After its passage through the tur-bilizer the flour had a moisture content of 16.1%. It was, however, only slightly agglomerated and conditioned by comparison with the product of the first pass of Example II.
~~
.
~0764~Z
The product was passed through the turbilizer a secon2 time under the same feed conditions~ The moisture content after the second pass was 19.3%, but the product was similarly only slightly agglomerated and conditioned by comparison with the pro-duct obtained in Example II. The ~roduct did not have satisfactory flow conditions and did not mix well or extrude well when mixed with other products and tested in the manner of the product of Example II.
In the case of the product of Example III the moisture content would appear to be sufficient on the basis of the results of Example II but the temperature achieved was less and insufficient to achieve satisfactory agslomeration of the pea flour. A tempera-ture higherthan 125F is necessary in order to achieve appropriate and useful agglomeration.
EXAMPLE IV
In a fourth example, 600 pounds of 60% protein, air-classified, yellow pea flour were passed through the Strong-Scott turbilizer at the same feed rate as used in Example III. The steam pressure was increased to 110 p.s.i. with the result that the product temperature was raised to 208F and the product mois-ture content after the first pass was 14.8%. This product was dried to 8% moisture content.
The end product was free flowing and agglomerated and, as will be noted from Table I, 69% of it was retained by a U.S.
screen size 60 and 25% of it was retained by a U.S. screen size 20.
Samples of this steam conditioned agglomerated product were blended with 25~ gluten and extruded through a Prodex (trade mark) extruder in accordance with the teachings of United States Patent 3,904,769 (L. Sair and D. W. Quass). For the purposes of comparison a sample of raw pea flour was also extruded.
~(~7~41Z
It was found that the steam conditioned agglomerated product blended with the gluten extruded much easier than the raw pea flour mixture blended with the gluten and gave a product with better flavour characteristics. The product of this example was also successfully incorporated into meat analogues in stews, meat extenders in patties and sausage products.These products had good flavour and texture characteristics.
The end product of Example IV was also blended with 70%
corn meal and extruded through a Wenger X-25 extruder to give a high protein puffed snack food. Generally spea};ing, the results of using the agglomerated product after passage through the tur-bilizer were similar to the results obtained with the ground product of ~xample I.
EXAMPLE V
In a fifth example, a 4000 pound sample of 60% protein pea flour was conditioned and agglomerated by passing it once through the large (16" diameter x 5ft.) turbilizer. The initial moisture content was 8.0~. A steam pressure of 125 p.s.i. was used. Flour feed rates, steam feed rates and the paddle configura-tion were varied to achieve different product temperatures and moisture content. At product temperatures below 170F relatively little agglomeration occurred. At temperatures a~ove 170F agglom-eration increased rapidly. A very good product was collected at 1~5F and had an average moisture content of 1~.4~. The flour and - steam feed rates were 1300 lb/hr and 223 lb/hr respectively.
The end product was free flowlng and the particle size.
The appearance and functional properties were very similar to the appearance and functional properties of the product from Example IV.
~r ~ C~ Olrlrlc~
~7~ 2 Variations in steam and flour feed rates were made with the equipment and starting product of Example V and, ~ith the pro-duct temperature always above 170F, aaglomexation was achieved with the moisture content of the end product varyin~ from 10% to 26~.
It was ~pparent that useful agglomeration did not occur below a moisture content of 10~,. The agqlomeration and free flowing nature of the end product was not destroyed by high moisture content.
Moisture contents in the order of 26% and higher are not objection-able. Turbilizer output of high moisture content in excess of 26~
is more difficult to dr~ but in those cases where the output of the turbili2er is extruded or used immediately in another food system a high moisture content is of no disadvantage.
EXP~IPLE VI
In a sixth example, a 500 pound sample of 30% protein pea flour was conditioned and agglomerated by passing it once tnrou~h the large (16" diameter x 5ft) turbilizer. A steam pres-sure of 125 p.s.i. was used. The initial moisture content was 5.1~. Flour and steam feed rates were adjusted to 1500 lb/hr and 255 lb/hr respectively to give an agglomerated and conditioned 20 product at 196F which contained 20.4% moisture. It was dried to 8.0~ moisture content.
Table I follows and shows the percentage of the output of the various examples that was retained on the United States screen sizes indicated:
TABLE I
PARTICLE SIZE IIESH ANALYSIS OF PEA FLOURS
RETAINED
U.S. SCREEN SIZE RAW EXAMPLE EXAMPLE EXAMPLE V EXAMPLE
30 On 10 2 3 1 4 23 22 11 1~ 34 3L~7641Z
O~ ~0 49 44 14 32 31 11 22 9 ~9 18 Thru 100 100 0 2 41 2 4 Thru 325 100 0 0 0 0 0 ~ or instance, the output of Example V at 185F was such that four percent was retained on a United States screen size 10, 1~% was retaine~ on a U.S. screen size 20, 32% was retained on a U.S. screen size 40 and so on down the chart for this example.
Particulars of the raw yellow pea flour are also given from which it will be noted that all of the flour passed through a U.S. screen size 325.
The product of the invention can be used in many ways.
While it does have considerable use in the dried and ground form it is also possible to take the product from the turbilizer, and process it through an extruder either by itself or mixed with other ingredients to make a snack food or a textured protein product. It is not necessary to dry the product and grind it for subsequent incorporation into a food system.
~0 ~hile the legume flour can be processed in a turbilizer, ~emoved from the turbilizer and dried for subsequent use in a food system, it is also contemplated that one might ma~e use of the processed flour directly from the turbilizer. For example, one might process legume flour in accordance with this invention in the turbilizer to render it flowable and immediately extrude it.
The end product is a textured extruded product, an important step in the manufacture of which is the processing of the legume flour to render it flowable and nonsticky as it is extruded. The manu-facture of extruded food products with a legume flour content is intended to be within the scope of this invention. A purpose of the invention is to render a legume flour more freely flowable i 1~7~4~Z
and a principal use of flours so processed is in the making of an improved extruded product.
It is, therefore, contemplated that the examples of textured products given above wherein the legume flour was pro-cessed and then transferred to an extruder wherein it was mixed with other products and extruded might be carried out in a contin-uous process wherein the first step is to pxocess the legume flour in accordance with this invention and the subsequent steps include the addition of additional materials and extrusion of the mixture.
While all of the examples refer to yellow pea flour, the invention is not restricted thereto. All legume flours suffer from poor flow characteristics because they have similar composi-tion and functional properties. Their main constituents are protein and starch. The conditioning of the major components, especially the protein, is critical to the agglomeration process and it is not contemplated that the invention is restricted to pea flour.
~, . -,a~-. .
Claims (4)
1. A method of improving the flow characteristics of an air-classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90% of it will flow through a screen having a 325 mesh size comprising the steps of:
maintaining the legume flour particles dispersed in air within a chamber;
forming the dispersed air classified flour particles into agglomerated particles by contacting them with steam to simultaneously raise their moisture content to greater than 10%
and less than 26% and their temperature to at least 170°F.
maintaining the legume flour particles dispersed in air within a chamber;
forming the dispersed air classified flour particles into agglomerated particles by contacting them with steam to simultaneously raise their moisture content to greater than 10%
and less than 26% and their temperature to at least 170°F.
2. A method of improving the flow characteristics of an air classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90%
of it will flow through a screen having a 325 mesh size as claimed in Claim 1 wherein the moisture content of said legume flour is raised to between 11.5% and 20.4% by contact with said steam.
of it will flow through a screen having a 325 mesh size as claimed in Claim 1 wherein the moisture content of said legume flour is raised to between 11.5% and 20.4% by contact with said steam.
3. A method of improving the flow characteristics of an air classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90% of it will flow through a screen having a 325 mesh size as claimed in Claim 1 wherein said legume flour is yellow pea flour.
4. A method of improving the flow characteristics of an air classified legume flour, the legume flour having a protein and starch content, and a particle size such that at least 90%
of it will flow through a screen having a 325 mesh size as claimed in Claim 2 wherein said legume flour is yellow pea flour.
of it will flow through a screen having a 325 mesh size as claimed in Claim 2 wherein said legume flour is yellow pea flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA297,173A CA1076412A (en) | 1978-02-17 | 1978-02-17 | Method of treating legume flours and legume flour product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA297,173A CA1076412A (en) | 1978-02-17 | 1978-02-17 | Method of treating legume flours and legume flour product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1076412A true CA1076412A (en) | 1980-04-29 |
Family
ID=4110801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA297,173A Expired CA1076412A (en) | 1978-02-17 | 1978-02-17 | Method of treating legume flours and legume flour product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1076412A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5849233A (en) * | 1991-11-25 | 1998-12-15 | National Starch And Chemical Investment Holding Corporation | Method of extruding starch under low moisture conditions using feed starch having coarse particle size |
| WO2006021106A1 (en) * | 2004-08-26 | 2006-03-02 | Bühler AG | Soybean flour and method for the production thereof |
| WO2018227296A1 (en) * | 2017-06-15 | 2018-12-20 | Agt Food And Ingredients Inc. | Pulse-based pasta and process for manufacturing the same |
| WO2020010465A1 (en) * | 2018-07-13 | 2020-01-16 | Agt Food And Ingredients Inc. | Pulse-based bread crumb, coating and pre-dust analog process for manufacturing the same |
-
1978
- 1978-02-17 CA CA297,173A patent/CA1076412A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5849233A (en) * | 1991-11-25 | 1998-12-15 | National Starch And Chemical Investment Holding Corporation | Method of extruding starch under low moisture conditions using feed starch having coarse particle size |
| WO2006021106A1 (en) * | 2004-08-26 | 2006-03-02 | Bühler AG | Soybean flour and method for the production thereof |
| WO2018227296A1 (en) * | 2017-06-15 | 2018-12-20 | Agt Food And Ingredients Inc. | Pulse-based pasta and process for manufacturing the same |
| US20180360079A1 (en) * | 2017-06-15 | 2018-12-20 | c/o AGT Food and Ingredients Inc. | Pulse-based pasta and process for manufacturing the same |
| EP3624597A4 (en) * | 2017-06-15 | 2021-02-24 | AGT Food And Ingredients Inc. | Pulse-based pasta and process for manufacturing the same |
| WO2020010465A1 (en) * | 2018-07-13 | 2020-01-16 | Agt Food And Ingredients Inc. | Pulse-based bread crumb, coating and pre-dust analog process for manufacturing the same |
| US11503846B2 (en) | 2018-07-13 | 2022-11-22 | Agt Food And Ingredients Inc. | Pulse-based bread crumb, coating and pre-dust analog process for manufacturing the same |
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