Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing vegetarian meat essence with vegetable protein hydrolysate

A plant protein and hydrolyzate technology, applied in the field of vegetable protein hydrolyzate to prepare vegetarian meat flavors, can solve the problems of not being able to use vegetarian meat products, achieve simple steps, product safety, and broaden the effect of deep processing

Inactive Publication Date: 2017-04-26
GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Meat flavors are widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. Therefore, people pay more and more attention to the aroma and taste of meat flavors. Now meat flavors are used as the base flavor of meat flavors on the market. Extracts are all prepared by Maillard reaction of meat enzymolyzate, animal fat, sugar, and amino acids, and cannot be used in vegetarian meat products. As a nutritional food additive, hydrolyzed vegetable protein is The plump and delicious taste is widely used in meat products, condiments (materials), etc. The meat flavor base prepared by Maillard reaction of such substances can be applied in vegetarian meat products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The method for preparing vegetarian meat essence by using plant protein hydrolyzate of the present invention first needs to pretreat the plant protein, and the plant protein can be soybean protein, soybean meal, soybean cake, peanut meal, peanut protein, gluten and flour. It can also be a mixture of two or more of the above-mentioned various vegetable proteins. The vegetable protein used in this embodiment is soybean protein. During pretreatment, the vegetable protein raw material is moistened with water and then steamed, and then water is added to the steamed vegetable protein and then passed through a colloid mill to grind finely. Wherein, use water whose weight is 0.7-1.2 times of the weight of the vegetable protein for wetting, and cook the wetted vegetable protein for 5-30min under the pressure of 0.05-0.2MPa. In this example, water whose weight is 1 times the weight of the vegetable protein is used for wetting, and the wetted vegetable protein is cooked for 15 min...

Embodiment 2

[0039] This embodiment is basically the same as Example 1, and the only difference is that the adjuvant is 10 parts by weight of vegetable oil, 1 part of taurine, 1 part of DL-methionine, and 1.5 parts of L-cysteine acid, 8 parts of glucose, 5 parts of white sugar, 4 parts of monosodium glutamate, 1 part of I+G and 20 parts of water.

Embodiment 3

[0041] The present embodiment is basically the same as Example 1, and the only difference is that the adjuvant is 12 parts by weight of vegetable oil, 0.5 part of L-cysteine, 6 parts of glucose, 3 parts of white granulated sugar, 3 parts by weight. 1 part monosodium glutamate and 18 parts water.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing vegetarian meat essence with vegetable protein hydrolysate. The method is characterized by comprising the following steps of (1) pretreating vegetable protein; (2) performing enzymolysis; (3) preparing samples; (4) adding auxiliary materials to the samples; and (5) performing gelatinizing so as to obtain finished products. The preparation method disclosed by the invention is simple in steps and convenient to realize, besides, preparation conditions are mild, products are safe, and the method is suitable for popularization and usage.

Description

technical field [0001] The invention relates to a method for preparing vegetarian meat essence, in particular to a method for preparing vegetarian meat essence by utilizing plant protein hydrolyzate. Background technique [0002] Studies have shown that people who mainly eat plant-based foods are likely to avoid the occurrence of chronic diseases. The intake of animal protein is the intake of fat, cholesterol and toxins at the same time. A large intake of animal protein will cause osteoporosis. Foods from plant sources contain almost no cholesterol, so the intake of plant protein will not cause the above situation , and plant-derived foods can also lower cholesterol levels in the body in different ways. Regular consumption of foods based on plant proteins will bring many benefits to people's health. Therefore, with the change of food structure, more and more people are now People began to focus on vegetarian food, followed by more and more manufacturers began to research an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/26
Inventor 郑二丽郑田要许彩虹齐银霞韦杰袁观富
Owner GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com