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Method for producing instant mock meat by using isolated soy protein

A technology of soybean protein isolate and vegetarian meat, which is applied in the direction of plant protein processing and texturization to achieve the effect of diversification of color, surface adhesion and degree of fibrosis

Inactive Publication Date: 2010-11-24
JILIN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This patent also has the problem of adding foreign protein, and the proportion of soybean protein isolate is only 5-30wt%.

Method used

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  • Method for producing instant mock meat by using isolated soy protein
  • Method for producing instant mock meat by using isolated soy protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Weigh 500g soybean protein isolate (purchased from Yifahe Soybean Products Co., Ltd., Tongyu County, Jilin Province) and 200g soluble soybean polysaccharide (purchased from Guangzhou Huahui Biological Industry Co., Ltd.) The screw extruder (Brabender DSE-25 Extruder) carries out high-moisture extrusion texturing, and the constant flow pump is used for material conditioning in the front section of the extruder barrel. By controlling the flow rate of the constant flow pump, the moisture content of the material reaches 60%. Each area of ​​the extruder barrel adopts different temperature settings. According to the order from the feeding end to the product outlet end, the temperature settings of each area are as follows: 80°C----120°C----150°C---135°C-- -70°C. The extrudate is cut into long strips by an online cutting machine, and packed in a food bag as the finished product.

Embodiment 2

[0043] Weigh 500g soybean protein isolate (purchased from Yifahe Soybean Products Co., Ltd., Tongyu County, Jilin Province) and 300g insoluble soybean polysaccharide (purchased from Guangzhou Huahui Biological Industry Co., Ltd.) The screw extruder (Brabender DSE-25 Extruder) carries out high-moisture extrusion texturing, and the constant flow pump is used for material conditioning in the front section of the extruder barrel. By controlling the flow rate of the constant flow pump, the moisture content of the material reaches 65%. Each area of ​​the extruder barrel adopts different temperature settings. According to the order from the feeding end to the product outlet end, the temperature settings of each area are as follows: 80°C----120°C----150°C---135°C-- -70°C. The extrudate is cut into long strips by an online cutting machine, and packed in a food bag as the finished product.

Embodiment 3

[0045]Weighed 500g soybean protein isolate (purchased from Yifahe Soybean Products Co., Ltd., Tongyu County, Jilin Province), 100g soluble soybean polysaccharide (purchased from Guangzhou Huahui Biological Industry Co., Ltd.), 250g insoluble soybean polysaccharide (purchased from Guangzhou Huahui Biological Industry Co., Ltd.) Hui Biological Industry Co., Ltd.), first mix the soluble soybean polysaccharide with the insoluble soybean polysaccharide, and then mix the soybean polysaccharide mixture with soybean protein isolate, and apply the German Brabender twin-screw extruder (Brabender DSE-25 Extruder) For high-moisture extrusion texturing, a constant-flow pump is used for material conditioning at the front of the extruder barrel. By controlling the flow rate of the constant-flow pump, the moisture content of the material can reach 63%. Each area of ​​the extruder barrel adopts different temperature settings. According to the order from the feeding end to the product outlet end...

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Abstract

The invention discloses a method for producing instant mock meat by using isolated soy protein, which belongs to the field of food processing. The method comprises the following steps of: using the isolated soy protein as the main raw material; adding water-soluble soybean polysaccharide and insoluble soybean polysaccharide into the isolated soy protein in certain proportion; and performing the processes of raw material mixing, thermal refining, extrusion texturization, cutting, cooling, packaging and the like to obtain the instant mock meat. The method has the following advantages that: (1) the instant mock meat is not added with any exogenous source component; (2) the proportion of the isolated soy protein in the product can reach 50 to 83 percent; (3) the color and the luster of the product can be diversified; (4) the texture and the quality of the product can be obtained by changing the proportions of the soluble soybean polysaccharide and the insoluble soybean polysaccharide in the materials; and (5) the soluble soybean polysaccharide and the insoluble soybean polysaccharide have different biological activities and can be mixed together to play a role in nutrition complementation.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for producing ready-to-eat vegetarian meat using a screw extruder using soybean protein isolate as the main raw material. Background technique [0002] There are many types of commercial soybean protein products, which are mainly divided into soybean protein powder (protein content 50% to 65%), soybean protein concentrate (protein content 65% to 90%), soybean protein isolate (protein content greater than 90%). But these soybean protein products all exist in the state of powder, need to be processed again or be added as additive in other foods (such as meat products, flour products, etc.) before they can be eaten. An effective reprocessing method is to restructure the texture of soybean protein through extrusion texturing technology, endowing it with a texture and taste similar to animal meat, and greatly increasing its edibility. Soybean protein is used as raw material, an...

Claims

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Application Information

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IPC IPC(8): A23J3/26A23J3/16
Inventor 康立宁田志刚刘香英南喜平代永刚
Owner JILIN ACAD OF AGRI SCI
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