BLENDS OF OKARA WITH CELLULOSE DERIVATIVES

Abstract

Provided is a composition comprising (a) 0.5% to 15% okara or whole soy or a mixture thereof, by weight based on the weight of the composition, and (b) 0.1% to 1.4% one or more cellulose derivative selected from one or more methylcelluloses, one or more hydroxypropylmethylcelluloses, and mixtures thereof.

Claims

1. A composition comprising (a) 0.5% to 15% okara or whole soy or a mixture thereof, by weight based on the weight of the composition, and (b) 0.1% to 1.4% one or more cellulose derivative selected from one or more methylcelluloses, one or more hydroxypropylmethylcelluloses, and mixtures thereof.

2. The composition of claim 1, wherein said composition comprises 0.5% to 15% okara.

3. The composition of claim 1, additionally comprising 20% to 80% water, by weight based on the weight of the composition.

4. The composition of claim 1, additionally comprising 20% to 80% one or more dry ingredients selected from the group consisting of one or more proteins, sodium chloride, one or more sugars, and mixtures thereof, by weight based on the weight of the composition.

5. The composition of claim 1, additionally comprising 5% to 40% one or more plant proteins, by weight based on the weight of the composition.

6. The composition of claim 1, wherein the cellulose derivative has viscosity of a 2% by weight solution in water at 20 C. of 5,000 mPa*s or higher.

7. The composition of claim 1, wherein the cellulose derivative has gel formation temperature of 45 C. or less.

Description

EXAMPLE 1

Rheology

[0068] Solutions and dispersions were made as follows.

[0069] Solutions containing METHOCEL only were prepared as follows. Before use, the METHOCEL powders were dried overnight in an oven (under vacuum) at 80 C. Pre-weighed amount of water (based on sample composition) was introduced into a clean glass vial. The vial was warmed on a hot plate with stirring (propeller type magnetic stirrer) until the water temperature reached about 85 C. Pre-weighed amount (based on sample composition, typically 1% w/w) of METHOCEL powder was then introduced with stirring into the hot water solution. The METHOCEL powder/hot water slurry was stirred for another twenty minutes (with heating turned off). Subsequently the vial was capped and transferred to a flat bed shaker (at room temperature, approximately 23 C.) for 2 hrs. Finally, the vial was stored in a refrigerator overnight set at 4 C. (or 24 hrs.) before any rheological measurements. The total sample weight was approximately 60 g.

[0070] Solution/dispersions containing okara only were made as follows.

[0071] Okara powders were used as received without any drying before sample preparation. Pre-weighed amount of water (based on sample composition, 2.5% or 5%, w/w) was introduced into a clean glass vial. The vial was warmed on a hot plate with stirring (propeller type magnetic stirrer) until the water temperature reached about 85 C. Pre-weighed amount (based on sample composition) of Okara powder was then introduced with stirring into the hot water solution. The Okara powder/hot water slurry was stirred for another twenty minutes (with heating turned off). Subsequently the vial was capped and transferred to a flat bed shaker (at room temperature, approximately 23 C.) for 2 hrs. Finally, the vial was stored in a refrigerator set at 4 C. overnight (or 24 hrs.) before any rheological measurements. The total sample weight was approximately 60 g.

[0072] Solution/dispersions containing both okara and Methocel were made as follows. Before use, the METHOCEL powders were dried overnight in an oven (under vacuum) at 80 C. Okara powders were used as received without any drying before sample preparation. METHOCEL and Okara powders were weighed as per sample composition and mixed using a spatula. Water was introduced into a clean glass vial. The vial was warmed on a hot plate with stirring (propeller type magnetic stirrer) until the water temperature reached about 85 C. Pre-weighed powder mixture was then introduced with stirring into the hot water solution. The powder/hot water slurry was stirred for another twenty minutes (with heating turned off). Subsequently the vial was capped and transferred to a flat bed shaker (at room temperature, approximately 23 C.) for 2 hrs. Finally, the vial was stored in a refrigerator set at 4 C. overnight (or 24 hrs.) before any rheological measurements.

[0073] Rheology measurements of the solution/dispersions were made as follows. Rheology was measured in a strain controlled ARES RFSIII rheometer (TA Instruments) with Couette (cup and bob) fixture. The key Couette fixture dimensions were: 34 mm i.d. for the cup, and 32 mm o.d. and 33.33 mm height for the bob dimensions. The bob had a convex cone bottom and was fabricated in-house. Strain-amplitude sweeps were performed to determine the linear viscoelastic (LVE) regime, where evolved stress is proportional of applied strain amplitude. Dynamic frequency sweep was performed under small-amplitude oscillatory shear at 20 C. with frequency range 400-0.01 rad/s, and strain amplitude in LVE regime. In this case, the shear storage modulus (G) and loss modulus (G) were monitored as a function of frequency (). Further, (complex) viscosity (|*|) can be calculated using the relation:

[00001]$.Math.{}^{*}.Math.=\frac{\sqrt{G^2+G^2}}{}$

[0074] The magnitude of the complex viscosity (|*|) at a fixed representative frequency (1.0 rad/s) are reported and compared. Steady shear rate sweep was performed for strain rate range 0.03-500/s. In this case steady shear viscosity () is monitored as a function of shear strain rate. Steady shear viscosity () at a fixed representative strain rate (0.3/s) are reported and compared.

[0075] For all samples, gel temperatures were measured using temperature sweep (10 to 90 to 10 C. with 1 C./min warming/cooling rate) under small-amplitude oscillatory shear flow condition (strain amplitude in LVE regime and 1.0 rad/s frequency) using the same rheometer and couette fixture described above. About 2-3 mL of a low density water-immiscible polydimethylsiloxane oil (5 cSt viscosity, density of 0.918 g/mL, molecular weight of 770 g/mol) was layered/floated over the aqueous solution by disposable pipette after the solution level rose above the bob top to minimize solvent evaporation at elevated temperature. The storage (G) and loss (G) moduli were monitored as a function of temperature. The crossover temperature at which G=G in the warming cycle is considered as a metric representing Tgel. Other reported metrics are shear storage modulus (G) and magnitude component of complex shear modulus, |G*| at 25 C.

[0076] Results on the comparative examples were as follows. Ex. means Example, and examples with a number ending in C are comparative examples. n.d. means none detected.

TABLE-US-00001 TABLE 1A rheology results on comparative examples. Percentages are by weight, based on the total weight of the example |*| MCA HPMC MCG Okara (Pa .Math. (Pa .Math. G |G*| Tgel Ex (%) (%) (%) (%) s) s) (Pa) (Pa) ( C.) 1C 1 0.35 0.41 0.011 0.243 54.4 2C 1 0.34 0.36 0.013 0.244 71.3 3C 1 1.15 1.58 0.188 0.821 46.4 4C 2.5 0.94 0.26 0.770 0.821 n.d..sup.(1) 5C 5 5.44 1.12 6.355 6.415 n.d..sup.(1) Note: .sup.(1)G > G at all measured temperatures. At 23 C., if the container is inverted, the composition will flow under the influence of gravity. This liquid-like behavior is reflected in the relatively low values of |G*| and G.

TABLE-US-00002 TABLE 1B rheology results on working examples. Percentages are by weight, based on the total weight of the example MCA HPMC MCG Okara |*| G |G*| Tgel Ex (%) (%) (%) (%) (Pa .Math. s) (Pa .Math. s) (Pa) (Pa) ( C.) 6 1 2.5 1.55 2.85 0.454 1.470 53.3 7 1 2.5 1.24 2.13 0.711 1.930 72.4 8 1 2.5 5.96 9.61 3.621 7.043 35.4 9 1 5 89.90 71.49 129.6 157.1 n.d..sup.(2) 10 1 5 99.35 60.59 93.7 120.3 n.d..sup.(2) 11 1 5 122.34 123.74 111.4 125.9 n.d..sup.(2) Note: .sup.(2)G > G at all temperatures. At 23 C., if the container is inverted, the composition will not flow under the influence of gravity. This solid-like behavior is reflected in the relatively high values of |G*| and G.

[0077] In the working examples that contain 2.5% okara, the results for the steady shear viscosity show that the samples that have both okara and a cellulose derivative have much higher viscosity than would be predicted from adding together the separate contributions of okara and cellulose derivative. For example, examples 1C, 4C, and 6 may be examined The steady shear viscosity of example 6 is 2.85 Pa.Math.s, far higher than would be expected from examination of examples 1C and 4C. The same effect is apparent from examination of the parameters G and |G*|: the values of G and |G*| in example 6 are far higher than would be expected from examination of examples 1C and 4C. Similarly, the values of G, and G* for example 8 are all much higher than would be expected from examination of examples 3C and 4C.

[0078] These same effects are even more apparent in the working examples that contain 5% okara.

[0079] It is contemplated that the rheological results demonstrate that the mixture of cellulose derivative with okara provides a unique increase in viscosity, which could be useful in a variety of formulations. It is further contemplated that the increase in viscosity is created by a unique physical structure, which can strength to a solid article made from such a formulation.

EXAMPLE 2

Patties

[0080] The formulations used for making patties were as follows.

TABLE-US-00003 TABLE 2A Patty Formulations. Amounts are percent by weight, based on the weight of the formulation. Ex. 21C 22C 23C 24C 25 26 27C 28 29 water 63.51 63.51 63.51 63.51 63.51 63.51 63.51 63.51 63.51 Soy1 21.32 19.10 17.48 20.48 18.23 16.86 20.9 18.67 17.17 Gluten 4.53 4.53 4.53 4.53 4.53 4.53 4.53 4.53 4.53 Oil 3.18 3.18 3.18 3.18 3.18 3.18 3.18 3.18 3.18 Soy2 4.04 3.76 2.88 3.88 3.63 2.51 3.96 3.69 2.69 Flavor 2.72 2.72 2.72 2.72 2.72 2.72 2.72 2.72 2.72 MCG 0 0 0 1.0 1.0 1.0 0.5 0.5 0.5 sugar 0.45 0.45 0.45 0.45 0.45 0.45 0.45 0.45 0.45 NaCl 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25 okara 0 2.5 5.0 0 2.50 5.0 0 2.5 5.0 Ex. 30C 31 32C water 63.51 63.51 63.51 Soy1 21.1 18.89 17.32 Gluten 4.53 4.53 4.53 Oil 3.18 3.18 3.18 Soy2 4.02 3.72 2.79 Flavor 2.72 2.72 2.72 MCG 0.25 0.25 0.25 sugar 0.45 0.45 0.45 NaCl 0.25 0.25 0.25 okara 0 2.5 5.0

[0081] The ingredients were mixed as follows. Gluten, okara (if present) and MCG (if present) were mixed as dry powders in a mixer. Water at 5 C. was added, and the mixture was agitated with a whip attachment at medium speed until a uniform slurry was formed. Flavoring, sugar, and NaCl were added, and the agitation continued for 1 minute on high speed. Then Soy1 was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container. Then Soy2 was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container. Then oil was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container. The mixture was placed in a refrigerator at 5 C. for 2 hours.

[0082] To form each patty, 80 g of the mixture was placed into a cylidrical mold. Mold dimensions were 1 cm height and 9 cm diameter. Patties were then placed in a freezer at 15 to 20 C. until frozen, and then each patty was separately wrapped and re-placed into the freezer until testing.

[0083] Patties were removed from the freezer and cooked as follows. Frozen patties were placed in a lightly oiled (PAM cooking spray) 25.4 cm (10 inch) diameter frying pan on medium heat for 4 minutes on each side. One patty was heated at a time and immediately transferred to the texture analyzer to be tested at an internal patty temperature of 70 C. to 75 C.

[0084] After cooking, patties were observed (Obs.). Patties that held their shape were rated OK, and patties that were broken or crumbled were rated poor. If the patties held their shape, they were tested for hardness. The patty hardness was measured with a Texture Analyzer (model TA.XTPlus, from Texture Technologies, Corp, NY, USA) using a 2.5 cm diameter acrylic cylindrical probe. The patty was compressed at the approximate middle point with the probe for the patty hardness. As a result of these characterization techniques, a plot of the resulting force vs. time compression was obtained. The maximum force is taken as the patty hardness force in Newtons. Results were as follows. nt means not tested.

TABLE-US-00004 TABLE 2B Results after Cooking Ex. % MCG % Okara Obs. Hardness (N) 21C 0 0 poor nt 22C 0 2.5 poor nt 23C 0 5 poor.sup.(1) 0 24C 1 0 OK 19.5 25 1 2.5 OK 23.5 26 1 5 OK 31 27C 0.5 0 OK 5.sup.(2) 28 0.5 2.5 OK 21 29 0.5 5 OK 25 30C 0.25 0 poor nt 31 0.25 2.5 OK 17 32 0.25 5 OK 19 .sup.(1)the patty broke in half during the cooking process .sup.(2)The appearance of the patty was OK, but the patty was unacceptable because the mechanical strength was not sufficient to provide the texture that consumers expect in a patty. This lack of mechanical strength is shown by the very low hardness value of 5 N.

[0085] The patties with no MCG (21C, 22C, and 23C) either did not hold their shape or else fell apart during cooking. The patties with MCG only either did not hold their shape (30C) or else had relatively low hardness (24C and 27C) in comparison to patties that had the same amount of MCG and that also contained okara. The hardness of comparative sample 27C was so low that the patty was unacceptable. The patties with both MCG and okara had good hardness.