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Protein-based fat meat tissue and preparation method thereof

A protein-based, fatty meat technology, applied in the field of vegetable protein meat, can solve the problems of demulsification, difficult to cut, low melting point, etc.

Pending Publication Date: 2022-01-25
WUXI GU ROU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main vegetable oils used in the existing research include sunflower oil, olive oil, peanut oil, corn oil, coconut oil, etc. Usually, these vegetable oils have the characteristics of low melting point, not easy to cut, and are prone to demulsification during emulsification

Method used

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  • Protein-based fat meat tissue and preparation method thereof
  • Protein-based fat meat tissue and preparation method thereof
  • Protein-based fat meat tissue and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Mix 5 parts of sucrose ester, 5 parts of glyceryl mono- and distearate, 2 parts of soybean protein isolate, 60 parts of coconut oil, and 28 parts of water, and homogeneously emulsify at 9500r / min for 3min at 40°C to obtain an emulsion.

[0028] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the mass ratio of emulsion to chitosan was 30:1, and the pH was adjusted to 6. The obtained mixed emulsion was placed in a 40°C water bath for 20 minutes, and solidified under low-speed stirring for two hours. The solidified sample was centrifuged (1000r / min, 5min) to collect the microcapsules (upper wet capsule).

[0029] Dissolve 12% soybean protein isolate, ultrasonic degassing conditions: 45°C, 5min, mix with microcapsules at a mass ratio of 1:1, add 6% TG enzyme, heat reaction molding at 45°C for 1 hour, and obtain protein-based fat meat organize. The composition and texture of ...

Embodiment 2

[0041] This example is to study the effect of TG enzyme content on the tissue texture of protein-based fat meat.

[0042] Mix 5 parts of sucrose ester, 5 parts of glyceryl mono- and distearate, 2 parts of soybean protein isolate, 60 parts of coconut oil, and 28 parts of water, and homogeneously emulsify at 9500r / min for 3min at 40°C to obtain an emulsion.

[0043] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the mass ratio of emulsion to chitosan was 30:1, and the pH was adjusted to 6. The obtained mixed emulsion was placed in a 40°C water bath for 20 minutes, and solidified under low-speed stirring for two hours. The solidified sample was centrifuged (1000r / min, 5min) to collect the microcapsules (upper wet capsule).

[0044] Dissolve 12% soybean protein isolate, ultrasonic degassing conditions: 45°C, 5min, and mix with microcapsules at a mass ratio of 1:1, in which TG enzym...

Embodiment 3

[0047] This example is to study the effect of the added amount of emulsifier, soybean protein isolate, coconut oil and water on the texture of protein-based fat meat.

[0048] According to the mass ratio of the emulsifier, soybean protein isolate, coconut oil and water in Table 4, they were uniformly mixed, and homogeneously emulsified at 9500r / min for 3min at 40°C to obtain an emulsion.

[0049] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the mass ratio of emulsion to chitosan was 30:1, and the pH was adjusted to 6. The obtained mixed emulsion was placed in a 40°C water bath for 20 minutes, and solidified under low-speed stirring for two hours. The solidified sample was centrifuged (1000r / min, 5min) to collect the microcapsules (upper wet capsule).

[0050] Dissolve 12% soybean protein isolate, ultrasonic degassing conditions: 45°C, 5min, mix with microcapsules at a mass ra...

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Abstract

The invention provides a protein-based fat meat tissue and a preparation method thereof, and the preparation method comprises the following steps: uniformly mixing an emulsifier, vegetable protein and vegetable oil, homogenizing and emulsifying to obtain an emulsion; adding a cationic polymer into the emulsion while stirring, and adjusting the pH value; preserving heat of the obtained mixed solution, and curing under low-speed stirring; centrifugally separating the cured sample to obtain the microcapsule; and dissolving the vegetable protein, carrying out ultrasonic degassing, uniformly mixing and stirring a protein system and microcapsules, adding TG enzyme, and carrying out thermal reaction forming, so as to obtain the protein-based fat meat tissue. According to the plant-based fat meat tissue disclosed by the invention, the plant oil is wrapped in the particles by utilizing a microcapsule technology, so that the problem that oil leakage is easily caused after most oil simulation products are cooked generally is solved. The prepared protein-based fat meat tissue has relatively good elasticity, cohesiveness and reducibility, is sufficient in greasy feeling, and has a satiny feeling similar to that of real fat.

Description

technical field [0001] The invention belongs to the field of vegetable protein meat, and in particular relates to a protein-based fatty meat tissue and a preparation method thereof. Background technique [0002] At present, there are many challenges in the preparation of simulated fat meat in vegetable protein meat, including the juiciness and fat feeling or the relative lack of meat feeling. In plant-based imitation meat products, the presence of fat often affects or even changes the appearance, flavor and mouthfeel of the product. At present, there have been many researches at home and abroad using vegetable oil rich in polyunsaturated fatty acids as the main raw material as fat simulant in low-fat products. The main vegetable oils used in the existing research include sunflower oil, olive oil, peanut oil, corn oil, coconut oil, etc. Usually, these vegetable oils have the characteristics of low melting point, not easy to cut, and are prone to demulsification during emulsi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 王一任梅君梁贵江
Owner WUXI GU ROU FOOD TECH CO LTD
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