Wet-process plant-based meat bun and preparation method thereof

Abstract

The invention discloses wet-process plant-based meat steamed stuffed buns and a preparation method thereof, the wet-process plant-based meat steamed stuffed buns are composed of wrappers and wet-process plant-based meat stuffing, and the wrappers comprise the following raw materials in parts by weight: 1000 parts of high gluten wheat flour, 500-600 parts of drinking water, 15-25 parts of white granulated sugar and 8-12 parts of high-activity dry yeast; the wet-process plant-based meat stuffing comprises the following raw materials in parts by weight: 30-40 parts of low-temperature wet-process extruded vegetable protein fibers with water content of 55 + / -2 wt%, 15-25 parts of drinking water, 10-18 parts of thick broad-bean sauce, 8-12 parts of onions, 5-10 parts of shiitake mushrooms, 3-8 parts of vermicelli, 6-12 parts of vegetable fat, 1-3 parts of carrots, 1-3 parts of fistular onion stalks, 0.5-1.5 parts of fresh ginger, 0.5-1.5 parts of agar, 0.3-0.8 part of white granulated sugar, 0.2-0.5 part of monosodium glutamate and 0.2-0.5 part of sesame oil. 0.05 to 0.15 part of disodium 5 '-ribonucleotide; the mass ratio of the steamed stuffed bun wrapper to the meat stuffing is 1: (0.9-1.1). The invention provides the wet-process plant-based meat steamed stuffed bun and the preparation method thereof, and the wet-process plant-based meat steamed stuffed bun is convenient to prepare.

Description

Technical Field

[0001] This invention relates to the field of recombinant plant protein food technology, and in particular to a wet-process plant-based meat bun prepared using low-temperature wet extrusion of plant protein fibers as the core and through a "pulling-vacuum tumbling" technique, as well as its low-carbon preparation method. Background Technology

[0002] With the advancement of the "dual-carbon" strategy and the Healthy China initiative, plant-based meat alternatives have gained attention due to their advantages such as zero cholesterol, low saturated fat, and no antibiotic residues. Existing plant-based meat buns mostly employ a "dry extrusion + rehydration + dehydration" process, which has drawbacks such as high energy consumption, damage to fiber structure, dry texture, and the need for secondary seasoning.

[0003] Plant-based meat offers significant nutritional and health advantages: it's low in fat and cholesterol, contains high-quality plant protein, dietary fiber, and various nutrients, is easily absorbed, and avoids the risks associated with antibiotics. Industrially, it enriches food choices, meets diverse needs such as those of vegetarians, promotes food technology advancements, and injects new vitality into the consumer market.

[0004] Wet-process plant-based meat products are a project highly favored by Bill Gates, but they are still in their early stages of development in China. Shandong Huanfeng Food Co., Ltd. uses domestically leading extrusion equipment to produce domestically leading nutritionally balanced wet-process plant-based meat products.

[0005] Developing a wet-process plant-based meat bun that requires no rehydration, is low-carbon, locks in nutrients, and can be directly filled has become a pain point for the industry. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a wet-process plant-based meat bun and its preparation method, which facilitates the preparation of wet-process plant-based meat buns.

[0007] The present invention achieves its objective by employing the following technical solution: A wet-process plant-based meat bun and its preparation method, comprising a dough and a wet-process plant-based meat filling, wherein... The dough comprises the following ingredients in parts by weight: 1000 parts high-gluten wheat flour, 500–600 parts drinking water, 15–25 parts white sugar, and 8–12 parts high-activity dry yeast; The wet-process plant-based meat filling comprises the following ingredients in parts by weight: 30–40 parts of low-temperature wet-extruded plant protein fiber with a moisture content of 55±2 wt%, 15–25 parts of drinking water, 10–18 parts of broad bean paste, 8–12 parts of onion, 5–10 parts of shiitake mushroom, 3–8 parts of vermicelli, 6–12 parts of vegetable oil, 1–3 parts of carrot, 1–3 parts of scallion whites, 0.5–1.5 parts of ginger, 0.5–1.5 parts of agar, 0.3–0.8 parts of white sugar, 0.2–0.5 parts of monosodium glutamate, 0.2–0.5 parts of sesame oil, and 0.05–0.15 parts of disodium inosinate. The mass ratio of the bun dough to the meat filling is 1:0.9–1.1.

[0008] As a further limitation of this technical solution, its preparation method includes: (a) Mix 24–26 wt% soy protein powder, 8–10 wt% soy protein concentrate, 7–9 wt% soy protein isolate, 5–7 wt% wheat gluten, 0.3–0.5 wt% compound phosphate, 0.1–0.3 wt% salt, 3–5 wt% white sugar and 47–49 wt% drinking water at 15–20 °C until homogeneous; (b) Low-temperature extrusion in a twin-screw extruder at 60–80 °C, moisture content of 50–55%, and screw speed of 180–220 rpm; (c) The extrudate is cooled at 10–15 °C to form a tunnel, and then diced / shredded to obtain fibrous plant protein with a length of 5–20 mm and a diameter of 1–3 mm.

[0009] As a further limitation of this technical solution, its preparation method includes: (1) Fiber drawing: The wet-extruded plant protein fiber is chopped at 800–1200 rpm for 30–60 s to increase its specific surface area by 25–40%; (2) Vacuum tumbling: Under vacuum of 0.06–0.08 MPa and 4–8 ℃, the pulled fibers and the remaining raw materials are tumbled for 10–20 min until the center temperature of the meat filling is ≤10 ℃; (3) Let it stand for 30–90 min at 0–4 ℃ to obtain meat filling with a water holding capacity of ≥68%.

[0010] As a further limitation of this technical solution, the proofing conditions for the raw bun dough are: temperature 36–40 ℃, relative humidity 80–90%, and time 35–45 min.

[0011] As a further limitation of this technical solution, the steaming conditions are: atmospheric pressure steam at 98–100 ℃ for 9–11 min, until the center temperature of the bun is ≥85 ℃.

[0012] As a further limitation of this technical solution, the following steps are included: S1 Preparation of wet-extruded plant protein fibers; S2 uses a "pulling-vacuum tumbling" technique to prepare the meat filling; S3 single-fermentation method for making dough; S4 filling and shaping, raw dough weight 80±4 g; S5 constant temperature and humidity proofing; S6 is steamed once and then cooled to room temperature, stored in a cold chain at 0–4 ℃, or quick-frozen at −18 ℃.

[0013] As a further limitation of this technical solution, the entire process chain is completed at ≤40 ℃, without the need for high-temperature drying, rehydration, and dehydration steps. Compared with traditional dry-process plant-based meat buns, the energy consumption per unit product is reduced by 30–35%, and carbon emissions are reduced by 0.30–0.40 kg CO2-eq / 100 g.

[0014] Compared with the prior art, the advantages and positive effects of the present invention are: 1. Because it uses wet processing, it is green and low-carbon, and can effectively avoid the loss of nutrients caused by high-temperature drying in dry processing.

[0015] 2. After extrusion and cooling, the product can exhibit the texture and taste of beef, chicken, and fish that cannot be achieved by dry-processed plant-based meat products, making it silky, delicate, and chewy.

[0016] 3. Unlike dry-process plant-based meat products, wet-process plant-based meat products do not require complex rehydration and dehydration processes before use. You can directly select the appropriate model of wet-process plant-based meat products according to different purposes, which saves time and is convenient.

[0017] 4. The product can be used to season and cook vegetarian dishes, or to make vegetarian steak, vegetarian chicken cutlet, plant-based meat burger patties, four-happiness meatballs, sausages, shredded meat and other foods. It can also be used as a filling. Attached Figure Description

[0018] Figure 1 This is a flowchart of the wet-process plant-based meat filling preparation method of the present invention. Detailed Implementation

[0019] The following detailed description of a specific embodiment of the present invention is provided in conjunction with the accompanying drawings. However, it should be understood that the scope of protection of the present invention is not limited to the specific embodiment.

[0020] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0021] The following description of exemplary embodiments refers to the accompanying drawings. The same reference numerals in different figures denote the same or similar elements. The following detailed description does not limit the invention. Rather, the scope of the invention is defined by the appended claims. For simplicity, the following embodiments describe the terminology and structure of the system; however, the embodiments described below are not limited to this system but can be applied to any other applicable system. Example

[0022] (1) Low-temperature wet extrusion of plant protein fibers By weight percentage, 25% soy protein powder, 9% soy protein concentrate, 8% soy protein isolate, 6% wheat gluten, 0.4% compound phosphate (sodium hexametaphosphate:sodium tripolyphosphate:sodium pyrophosphate = 9:1.5:1.5), 0.2% salt, 4% white sugar, and 47.4% drinking water were premixed at 18 ℃ for 3 min; fed into a twin-screw extruder with a barrel temperature of 70 ℃, moisture content of 52%, and screw speed of 200 rpm; after extrusion, the mixture entered a 12 ℃ cooling tunnel, and after debonding, fibers with a length of 10±2 mm, a diameter of 2±0.5 mm, and a moisture content of 55 wt% were obtained.

[0023] (2) Preparation of meat filling by “pulling and vacuum tumbling” 35 parts of the above-mentioned fiber were added to a chopper and chopped at 1000 rpm for 45 seconds, increasing the specific surface area by 32%. The mixture was then transferred to a vacuum tumbler and mixed with 20 parts drinking water, 14 parts broad bean paste, 10 parts diced onion, 7 parts diced shiitake mushroom, 5 parts vermicelli segments, 9 parts vegetable oil, 2 parts diced carrot, 2 parts scallion whites, 1 part minced ginger, 1 part agar, 0.5 parts white sugar, 0.3 parts monosodium glutamate, 0.3 parts sesame oil, and 0.1 parts disodium inosinate. The mixture was then tumbled at 0.07 MPa vacuum and 6 ℃ for 15 minutes, with a core temperature of 8 ℃. Finally, the mixture was allowed to stand at 0–4 ℃ for 60 minutes to mature, resulting in a wet-process plant-based meat filling with a water retention rate of 70.2%.

[0024] (3) The dough is fermented once. Mix 1000 g of high-gluten wheat flour, 550 g of drinking water, 20 g of white sugar, and 10 g of high-activity dry yeast. Knead the dough for 6 minutes and let it ferment at 26 ℃ for 30 minutes. Divide the dough into 40 g portions and roll them out into 10 cm diameter sheets.

[0025] (4) Filling and shaping Weigh 40 g of minced meat and place it in the center of the dough, with a dough-to-filling weight ratio of 1:1. Pinch 18 pleats. The raw dough weighs 80 ± 2 g.

[0026] (5) Awakening At 36 ℃, RH 85%, and 40 min, the volume of the green body increased by 1.7 times.

[0027] (6) Steaming Atmospheric pressure steam at 100 ℃ for 10 min, core temperature 92 ℃.

[0028] (7) Cooling and storage Air-cooled at room temperature for 15 min, core temperature ≤30 ℃; quick-frozen at −18 ℃ for 30 min, core temperature ≤−15 ℃; vacuum-packed and stored at −18 ℃ for 12 months.

[0029] Example 2: Cold Chain Fresh Food Version Steps (1)–(6) are the same as in Example 1; step (7) is changed to cold chain storage at 0–4 ℃ for 72 h, followed by re-evaporation for 5 min before sale.

[0030] Comparative Example 1: Dry extrusion + rehydration The extruded protein was dried at 140 ℃, rehydrated with tap water at 20 ℃ for 30 min, dehydrated for 5 min, and then operated according to steps (2)-(6) of Example 1.

[0031] Comparative Example 2: No wire drawing The chopping and pulling process is omitted; instead, vacuum tumbling is performed directly, and the rest is the same as in Example 1.

[0032] Comparative Example 3: Tumbling without Vacuum Vacuum tumbling is omitted; only the filling is mixed under normal pressure. The rest is the same as in Example 1.

[0033] detection indicators Texture (TPA): hardness, elasticity, chewiness; Water holding capacity: Centrifugation method 3000 r / min, 10 min; Sensory evaluation: Double-blind rating by 20 people (color, aroma, taste, texture, aftertaste); Carbon footprint: ISO 14067, from raw materials to finished products, door-to-door.

[0034] Table 1 Comparison of texture and water holding capacity between the examples and the comparative examples sheet Group Hardness / N Elasticity / mm Chewing ability / N·mm Water holding capacity / % Example 1 21.3±1.2 0.88±0.02 58.4±2.1 70.2±0.8 Comparative Example 1 28.7±1.5 0.75±0.03 72.6±3.4 58.6±1.1 Comparative Example 2 25.1±1.4 0.81±0.02 65.3±2.8 63.5±0.9 Comparative Example 3 24.6±1.3 0.79±0.02 64.1±2.5 61.8±1.0 Table 2 Sensory rating (out of 100) Group Color aroma taste organize Aftertaste Total Score Example 1 18.7 18.9 19.2 18.8 18.6 94.2 Comparative Example 1 16.2 17.1 16.5 16.8 16.4 83.0 Comparative Example 2 17.5 17.8 17.6 17.4 17.3 87.6 Comparative Example 3 17.3 17.6 17.4 17.2 17.1 86.6 Table 3 Comparison of Carbon Footprint Group Energy consumption / kWh·100 g⁻¹ <![CDATA[CO2-eq / kg·100 g⁻¹]]> Decrease / % Example 1 0.48 0.28 — Comparative Example 1 0.69 0.41 32 / 32 Conclusion: Example 1 is closer to real meat in terms of hardness, elasticity, and chewiness, with a 10-12% increase in water retention, a 7-11 point increase in total sensory score, and a 32% decrease in carbon emissions.

[0035] Industrial continuous processing application examples A wet-process plant-based meat bun production line with a capacity of 1 t / h has been in trial operation for 6 months at the applicant's partner company. Key equipment includes: Twin-screw extruder (75 kW, PEM-75D, Shandong Huanfeng); Wire drawing and vacuum tumbling integrated machine (ZKB-300, Guangzhou Dayilong); One-time fermented dough with filling (for use with a 40g automatic filling machine, Shanghai Xinghuo); 100 ℃ tunnel steamer (12 m, Jiangsu Kewei); -18 ℃ fluidized quick-freezing tunnel (Zhejiang Binglun).

[0036] Operational results: Product qualification rate 99.2%, production capacity reached the design value of 1 t / h, unit power consumption 0.46 kWh·kg⁻¹, which is 33% lower than the traditional dry process line, and 24-hour continuous production has been achieved.

[0037] Table 4 Comparison of plant-based meat products and meat ingredients:

[0038] Data in this table is sourced from: company laboratory data and the second edition of the "Chinese Food Composition Table Standard Edition". As we can see from the table above, wet-process plant-based meat products are characterized by high protein, low fat, and zero cholesterol. They are also more nutritionally balanced, and their nutritional and bioactive components can meet the needs of vegans and low-cost meat alternatives.

[0039] The product can be used to season and cook vegetarian dishes, or to make vegetarian steak, vegetarian chicken cutlet, plant-based meat burger patties, four-happiness meatballs, sausages, shredded meat and other foods. It can also be used as a filling.

[0040] After thawing, it can be used as a food ingredient.

[0041] Throughout this specification, the terms "an embodiment" or "an embodiment" mean that a specific feature, structure, or characteristic described in connection with an embodiment is included in at least one embodiment of the disclosed subject matter. Therefore, the phrases "in one embodiment" or "in an embodiment" appearing throughout this specification do not necessarily refer to the same embodiment. Furthermore, any suitable manner may be adopted to incorporate a specific feature, structure, or characteristic in one or more embodiments. It should be understood that this specification is not intended to limit the invention. Rather, exemplary embodiments are intended to cover alternatives, modifications, and equivalents that are included within the spirit and scope of the invention as defined by the appended claims. Furthermore, numerous specific details are set forth in the detailed description of exemplary embodiments to provide a comprehensive understanding of the claimed invention. However, those skilled in the art will understand that various embodiments may also be practiced without these specific details.

[0042] Although features and elements of these exemplary embodiments have been described in particular combination in the embodiments, each feature and element may be used alone without the other features and elements of the embodiments, or in combination with or without the other features and elements disclosed herein.

[0043] This written description uses examples, including the best mode, to disclose the invention and enables any person skilled in the art to practice the invention, including making and utilizing any apparatus or system and performing any combined methods. The patentable scope of the invention is defined by the claims and may include other examples as would be apparent to those skilled in the art. Such other examples are considered to be included within the scope of the claims if they have structural elements that are not different from the verbal language of the claims, or if they include structural elements equivalent to those described in the verbal language of the claims.

Claims

1. A wet-process plant-based meat bun, characterized in that, It consists of a dough and a wet-processed plant-based meat filling, in which The dough comprises the following ingredients in parts by weight: 1000 parts high-gluten wheat flour, 500–600 parts drinking water, 15–25 parts white sugar, and 8–12 parts high-activity dry yeast; The wet-process plant-based meat filling comprises the following ingredients in parts by weight: 30–40 parts of low-temperature wet-extruded plant protein fiber with a moisture content of 55±2 wt%, 15–25 parts of drinking water, 10–18 parts of broad bean paste, 8–12 parts of onion, 5–10 parts of shiitake mushroom, 3–8 parts of vermicelli, 6–12 parts of vegetable oil, 1–3 parts of carrot, 1–3 parts of scallion whites, 0.5–1.5 parts of ginger, 0.5–1.5 parts of agar, 0.3–0.8 parts of white sugar, 0.2–0.5 parts of monosodium glutamate, 0.2–0.5 parts of sesame oil, and 0.05–0.15 parts of disodium inosinate. The mass ratio of the bun dough to the meat filling is 1:0.9–1.

1.

2. The wet-extruded plant protein fiber according to claim 1, characterized in that, Its preparation methods include: (a) Mix 24–26 wt% soy protein powder, 8–10 wt% soy protein concentrate, 7–9 wt% soy protein isolate, 5–7 wt% wheat gluten, 0.3–0.5 wt% compound phosphate, 0.1–0.3 wt% salt, 3–5 wt% white sugar and 47–49 wt% drinking water at 15–20 °C until homogeneous; (b) Low-temperature extrusion in a twin-screw extruder at 60–80 °C, moisture content of 50–55%, and screw speed of 180–220 rpm; (c) The extrudate is cooled at 10–15 °C to form a tunnel, and then diced / shredded to obtain fibrous plant protein with a length of 5–20 mm and a diameter of 1–3 mm.

3. The wet-process plant-based meat filling according to claim 1 or 2, characterized in that, Its preparation methods include: (1) Fiber drawing: The wet-extruded plant protein fiber is chopped at 800–1200 rpm for 30–60 s to increase its specific surface area by 25–40%; (2) Vacuum tumbling: Under vacuum of 0.06–0.08 MPa and 4–8 ℃, the pulled fibers and the remaining raw materials are tumbled for 10–20 min until the center temperature of the meat filling is ≤10 ℃; (3) Let it stand for 30–90 min at 0–4 ℃ to obtain meat filling with a water holding capacity of ≥68%.

4. The wet-process plant-based meat bun according to any one of claims 1–3, characterized in that, The proofing conditions for the raw bun dough are: temperature 36–40 ℃, relative humidity 80–90%, and time 35–45 min.

5. The wet-process plant-based meat bun according to any one of claims 1–4, characterized in that, The steaming conditions are: 98–100 ℃ at normal pressure, 9–11 min, until the center temperature of the bun is ≥85 ℃.

6. A low-carbon preparation method for wet-process plant-based meat buns as described in any one of claims 1-5, characterized in that, Includes the following steps: S1 Preparation of wet-extruded plant protein fibers; S2 uses a "pulling-vacuum tumbling" technique to prepare the meat filling; S3 single-fermentation method for making dough; S4 filling and shaping, raw dough weight 80±4 g; S5 constant temperature and humidity proofing; S6 is steamed once and then cooled to room temperature, stored in a cold chain at 0–4 ℃, or quick-frozen at −18 ℃.

7. The method according to claim 6, characterized in that, The entire process is completed at ≤40 ℃, without the need for high-temperature drying, rehydration, and dehydration steps. Compared with traditional dry-process plant-based meat buns, the energy consumption per unit product is reduced by 30–35%, and carbon emissions are reduced by 0.30–0.40 kg CO2-eq / 100 g.

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