Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake

Abstract

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. A product is produced by a method comprising de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar.

What is claimed is: 
     
         1 . A product produced by a method comprising:
 de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar;   hydrolyzing the processed material to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction;   separating the insoluble protein fraction from the hydrolyzed fraction; and   processing the insoluble protein fraction into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar.   
     
     
         2 . The product of  claim 1 , wherein the first material further comprises at least one of a distiller grain, pulp, a pomace, a legume, a mushroom, or microbial protein, or any combination thereof. 
     
     
         3 . The product of  claim 1 , wherein the oilcake comprises at least one of sunflower oilcake, a soybean oilcake, a cottonseed oilcake, a rapeseed oilcake, a canola oilcake, a copra oilcake, a palm kernel oilcake, a peanut oilcake, an olive oilcake, or a locust bean cake, or any combination thereof. 
     
     
         4 . The product of  claim 1 , further comprising extruding the first material or the insoluble protein fraction in a temperature range of 70 degrees Celsius to 200 degrees Celsius. 
     
     
         5 . The product of  claim 1 , wherein extruding the insoluble protein fraction comprises adjusting a moisture content of the insoluble protein fraction to be in a range of 40 percent to 80 percent of moisture based on the total weight of the insoluble protein fraction. 
     
     
         6 . The product of  claim 1 , wherein hydrolyzing comprises at least one of adding enzyme, or adding an acid, or a combination thereof. 
     
     
         7 . The product of  claim 1 , wherein hydrolyzing comprises adding at least one of cellulase, alpha-galactosidase, xylanase, glucanase, amylase, liginase, transglutaminase, endoglucanase, or hemicellulase, or any combination thereof. 
     
     
         8 . The product of  claim 1 , wherein separating comprises at least one of centrifuging the mixture, decanting the mixture, or precipitating the protein fraction from the mixture, or any combination thereof. 
     
     
         9 . The product of  claim 1 , wherein the product is a meat-analog. 
     
     
         10 . At least one of a pizza, a burger, a sandwich, a meat, a mixed dish, a rice, a pasta, a soup, a cooked grain, a bread, a tortilla, a quick bread, a cereal, a bar, a chip, a cracker, a dessert, a candy, a sugar, a vegetable, a beverage, a condiment, a gravy, a spread, or a dressing, or any combination thereof, comprising a composition produced by mixing the product of  claim 1  with at least one of a starch, a flour, a mineral, a vitamin, water, oil, protein, or a food agent, or any combination thereof. 
     
     
         11 . A meat analog comprising:
 40 weight percent to 70 weight percent protein based on the dry weight of the meat analog;   3 weight percent to 38 weight percent of fiber based on the dry weight of the meat analog;   1 weight percent to 80 weight percent water based on the total weight of the meat analog;   a hardness of at least 20,000 N; and   a springiness of at least 2.33 mm,   wherein the meat analog is produced by processing a material comprising sunflower oilcake.   
     
     
         12 . The meat analog of  claim 11 , wherein the material further comprises at least one of a distiller grain, pulp, a pomace, a legume, a mushroom, microbial protein, a sunflower oilcake, a soybean oilcake, a cottonseed oilcake, a rapeseed oilcake, a canola oilcake, a copra oilcake, a palm kernel oilcake, a peanut oilcake, an olive oilcake, or a locust bean cake, or any combination thereof. 
     
     
         13 . The meat analog of  claim 11 , wherein the meat analog further comprises:
 a chewiness of 2 mJ to 60 mJ;   a springiness of no greater than 6 mm; and   a gumminess of 2,000 N to 25,000 N.   
     
     
         14 . The meat analog of  claim 11 , wherein the meat analog comprises:
 a hardness of at least 28,863 N;   a chewiness of at least 54.04 mJ; and   a gumminess of at least 24,302 N.   
     
     
         15 . The meat analog of  claim 11 , wherein the meat analog further comprises 1 weight percent to 20 weight percent of fat based on the total weight of the meat analog. 
     
     
         16 . The meat analog of  claim 11 , wherein the meat analog further comprises at least 15 percent fiber. 
     
     
         17 . The meat analog of  claim 11 , wherein the meat analog further comprises at least 40 weight percent moisture based on the total weight of the meat analog. 
     
     
         18 . The meat analog of  claim 11 , wherein the meat analog further comprises at least 50 weight percent protein based on the dry weight of the meat analog. 
     
     
         19 . A meat analog comprising:
 40 percent to 70 percent of protein based on the dry weight of the metal analog;   3 weight percent to 38 weight percent of fiber based on the dry weight of the meat analog;   1 weight percent to 80 weight percent water based on the total weight of the meat analog;   a hardness of at least 4,000 N; and   wherein the meat analog is produced by processing a material comprising oilcake.   
     
     
         20 . The meat analog of  claim 19 , wherein the material further comprises at least one of a distiller grain, pulp, a pomace, a legume, a mushroom, microbial protein, a sunflower oilcake, a soybean oilcake, a cottonseed oilcake, a rapeseed oilcake, a canola oilcake, a copra oilcake, a palm kernel oilcake, a peanut oilcake, an olive oilcake, or a locust bean cake, or any combination thereof. 
     
     
         21 . The meat analog of  claim 19 , wherein the meat analog comprises:
 a chewiness of 2 mJ to 60 mJ;   a springiness of 2 mm to 6 mm;   a gumminess of 2,000 N to 25,000 N;   1 weight percent to 20 weight percent of fat based on the total weight of the meat analog;   at least 10 weight percent fiber based on the total weight of the meat analog; and   5 percent to 50 percent of moisture based on the total weight of the meat analog.   
     
     
         22 . The meat analog of  claim 19 , wherein the meat analog comprises:
 a hardness of 20,000 N to 30,000 N;   a springiness of 2 mm to 4 mm;   a chewiness of 30 mJ to 55 mJ; and   a gumminess of 15,000 N to 22,500 N.