Deodorizing method for legume protein, production method for plant-based meat, and the product thereof

Abstract

This application provides a method for deodorizing soy protein, comprising supercritical fluid extraction of soy protein, addition of antioxidants, and thermal reaction treatment. This application also provides a method for manufacturing plant-based meat products, including steps such as expansion and extrusion, and further provides a plant-based meat product manufactured using this method.

Description

Technical Field

[0001] This application relates to the field of legume processing, and more particularly to a method for deodorizing legume protein, a method for manufacturing plant-based meat products, and plant-based meat products prepared by the method. Prior Technology

[0002] With the increasing number of vegetarians, rising health awareness, and the promotion of green, environmentally friendly, and sustainable practices, plant-based meat products made from soy protein have become a market trend and are changing consumers' eating habits. During the processing of soy, the oils (such as polyunsaturated fatty acids) in the sample react with phospholipids and undergo oxidative degradation, forming volatile compounds (such as alcohols, ketones, aldehydes, acids, or amines) with a distinctive odor. This gives plant-based meat products a strong soy flavor, affecting their taste and thus limiting consumer acceptance and purchasing intentions.

[0003] To improve the flavor of plant-based meat products, most commercially available products currently use seasonings to mask their strong bean taste. However, adding too little seasoning will have limited effect in masking the odor; conversely, adding too much seasoning can not only affect the overall flavor of the plant-based meat but may also pose health risks.

[0004] Commonly known methods for removing bean odors include physical heating or adjusting the pH value followed by ultrasonic treatment. However, volatile compounds cannot be completely removed by physical heating, and the bean odor will still be present. Adding solvents, on the other hand, has the problem of complicated procedures. Summary of the Invention

[0005] Therefore, this application aims to provide a simple, convenient, and effective method for removing bean flavor, with the goal of producing plant-based meat products with better flavor. To achieve the above objective, this application provides a method for deodorizing bean protein, which includes supercritical fluid extraction of bean protein, addition of antioxidants to bean protein, and thermal reaction treatment.

[0006] Preferably, the antioxidant includes L-ascorbic acid. Preferably, the antioxidant is added at a ratio of 0.01 to 0.13% of the weight of the soy protein.

[0007] Preferably, the supercritical fluid includes supercritical carbon dioxide fluid.

[0008] Preferably, the supercritical fluid extraction system is carried out at a temperature of 31.1 to 80°C and / or at a pressure of 1070 to 11000 psi.

[0009] Preferably, supercritical fluid extraction includes 1 to 2 hours of dynamic extraction.

[0010] Preferably, supercritical fluid extraction further includes 1 to 2 hours of static extraction.

[0011] Preferably, the process prior to the thermal reaction treatment includes a step of adding a thermal reaction matrix, and the thermal reaction flavor matrix comprises a mixture of sugars and amino acids. Preferably, the weight ratio of sugars to amino acids is 3:2 to 1:1.

[0012] Preferably, the sugars include ribose, xylose, fructose, or glucose; and / or the amino acids include cysteine, methionine, arginine, glutathione, lysine, or glycine.

[0013] This application also provides a method for manufacturing plant-based meat products, comprising supercritical fluid extraction of soybean protein, addition of antioxidants and thermally reactive flavor matrices, and shaping the soybean protein to form plant-based meat products. Preferably, the shaping step is carried out at a temperature of 50 to 200°C.

[0014] Preferably, the shaping step involves processing soy protein into plant-based meat products using an expansion gun and a biaxial extruder.

[0015] Preferably, the antioxidant comprises L-ascorbyl palmitate.

[0016] Preferably, the antioxidant added is in the range of 0.01% to 0.13% by weight.

[0017] Preferably, the thermally reacted flavor matrix comprises a mixture of sugars and amino acids.

[0018] Preferably, the heat-reacted flavor matrix further comprises a xylose / methionine / cysteine ​​composition or a xylose / arginine / cysteine ​​composition.

[0019] Preferably, the xylose / cysteine ​​composition is in a weight ratio of 3:2 to 1:1.

[0020] Preferably, the weight ratio of the xylose / cysteine / methionine composition is from 50:40:10 to 50:33:17.

[0021] Preferably, the weight ratio of the xylose / cysteine / arginine composition is from 50:40:10 to 50:33:17.

[0022] This application further provides a plant-based meat product prepared by the method for manufacturing plant-based meat products described in this application.

[0023] By employing the aforementioned deodorization and manufacturing methods, the grain and bean flavor of soy protein can be effectively removed, and flavor can be enhanced and the bean flavor masked by adding specific heat-reactive flavor matrices. On the other hand, plant-based meat products prepared by the method provided in this application have advantages such as less grain and bean flavor and better flavor, thus improving upon the shortcomings of current technologies. Simple Explanation of the Diagram

[0024] Figure 1 illustrates a flowchart of a method for deodorizing soybean protein according to an embodiment of this invention.

[0025] Figure 2 shows the content of hexanal in the sample after light irradiation.

[0026] Figure 3 illustrates the results of the oil stability index (OSI) test after adding different antioxidants to soybean oil.

[0027] Figure 4 illustrates a flowchart of a method for manufacturing plant-based meat products according to an embodiment of this invention.

[0028] Figure 5 illustrates the evaluation results of the triangular test method for plant-based meat products produced by an expansion gun according to one embodiment of this case. Implementation

[0029] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. In the event of any conflict, the definitions contained herein shall prevail.

[0030] When referring to percentages in this application, the terms "weight%" and "%" used herein refer to mass fractions, which are defined as: the percentage of the mass of a substance divided by the total mass of the mixture.

[0031] As used in this application, the terms "produced from" and "comprising" are synonymous. As used herein, the terms "includes," "including," "comprises," "has," "having," "contains," or any other variation thereof are intended to cover a non-exclusive scope. For example, a composition, process, method, article, or apparatus containing a plurality of elements listed is not necessarily limited to those listed, but may include other elements not expressly listed but inherent to the composition, process, method, article, or apparatus. The term "comprising" is generally used in the sense of inclusion, that is, allowing the presence of one or more other features or components.

[0032] The materials, methods, and examples described in this application are illustrative in nature and are not intended to limit the invention unless otherwise stated. Although the invention may be practiced or tested using similar or equivalent methods or materials described herein, those described herein are more suitable.

[0033] The processing methods for the control group, degreasing group, and fence group mentioned in this application are shown in Table 1. "+" indicates that the step was performed, and "-" indicates that the step was not performed. [surface] [1] [:] Sensory evaluation group processing method. Group Processing method Supercritical fluid degreasing Add antioxidants Add thermally reacted flavor matrix control group - - - defatted group + - - Fence group + + +

[0034] The deodorization method for soy protein provided in this application is a three-stage grating deodorization technology that achieves the deodorization effect by combining multiple processing steps and controlling multiple parameter conditions in the food processing process.

[0035] As described above, the present invention provides an exemplary embodiment 1, and please refer to Figure 1, which is a flowchart of a method for deodorizing soybean protein according to an embodiment of the present invention. The steps of the deodorizing method of embodiment 1 of the present invention include: supercritical fluid extraction to defatt the soybean protein (S11), adding an antioxidant to the defatted soybean protein (S12), and subjecting the soybean protein to a thermal reaction treatment (S13).

[0036] As mentioned above, by using at least one supercritical fluid for supercritical fluid extraction, some of the oil in legume protein can be removed, reducing the presence of precursors that produce off-flavors in legume protein (such as polyunsaturated fatty acids). Adding at least one antioxidant improves the stability of residual oil and prevents its oxidation and deterioration. Furthermore, adding a thermosensitive flavor matrix to the formulation can adjust the flavor profile of the product during the expansion or extrusion process, transforming the legume flavor into a pleasant meaty aroma. The compounds that produce the meaty aroma include 2-methyl-3-furathiol (MFT), 2-furfurylthiol (FFT), or furfural (FFR). The supercritical fluid used can be supercritical carbon dioxide.

[0037] To evaluate the effects of different parameters on the residual oil content after supercritical fluid extraction and to select subsequent experimental parameters such as extraction temperature, pressure, and time, supercritical fluid extraction experiments were conducted. The experimental procedure is as follows: First, soybean protein was mixed with a metal filler. This step ensures that the sample has multiple gaps, preventing the sample from being too dense and causing the supercritical fluid to extract only local channels. Next, the mixed sample was filled into the extraction tank, which was then installed and preheated for at least 1 hour to ensure that the sample in the tank reached the set temperature. Then, the pressure pump was turned on to introduce a suitable gas, bringing the extraction tank to the required pressure. Finally, the supercritical fluid formed by the suitable gas extracted and defatted the mixed sample. The ratio of soybean protein to metal filler could be 8:3 to 16:3.

[0038] In Example a, the suitable gas is preferably carbon dioxide. The set temperature is preferably between 31.1°C and 80°C, more preferably between 31.1°C and 80°C, more preferably between 35°C and 80°C, more preferably between 40°C and 75°C, more preferably between 45°C and 70°C, more preferably between 55°C and 70°C, more preferably between 55°C and 65°C, more preferably between 55°C and 60°C. The pressure conditions are preferably between 1070 and 11000 psi, more preferably between 2000 and 10000 psi, more preferably between 3000 and 9000 psi, more preferably between 4000 and 8000 psi, more preferably between 5000 and 7000 psi, more preferably between 5000 and 6000 psi.

[0039] Furthermore, the supercritical fluid extraction described in this application includes dynamic extraction for 1 to 2 hours. In another embodiment, the supercritical fluid extraction described in this application includes dynamic extraction for 1 to 2 hours and static extraction for 1 to 2 hours. The dynamic extraction is preferably 1.5 to 2 hours.

[0040] In Example b, the preferred supercritical carbon dioxide fluid extraction temperature is 50°C to 65°C, and dynamic extraction is performed for 1 to 2 hours at a pressure of 4000 to 8000 psi.

[0041] In Example c, the supercritical carbon dioxide fluid extraction temperature is preferably 55°C to 70°C, and dynamic extraction is performed for 1 to 2 hours at a pressure of 3000 to 5000 psi, and static extraction for 1 to 2 hours.

[0042] In another example, the defatting rate of legume protein under different supercritical fluid extraction parameters is shown in Table 2. [surface] [2] [:] Supercritical fluid extraction parameters and degreasing rate [Parameter Conditions] [Defatting rate ()] [%] [)] [Group] [temperature(] [℃] [)] [Pressure (pounds)] [ / ] [square inches] [Static extraction (hours)] [Dynamic Extraction (Hours)] 1 40 5000 2 2 63.79 2 55 78.19 3 70 82.71 4 70 3000 2 2 65.02 5 7000 77.98 6 70 5000 2 1 62.55 7 1.5 74.07 8 70 5000 0 2 86.17 9 1 85.09

[0043] As shown in Table 2, tests conducted under the experimental conditions described in Table 2 all achieved a degreasing rate of over 60%, indicating that most of the grease had been removed. In particular, when the supercritical carbon dioxide fluid extraction temperature was 70°C, the pressure was 5000 psi, and dynamic extraction was performed for 2 hours, a degreasing rate of 86.17% was achieved. Therefore, this application selected these conditions for subsequent experiments.

[0044] Furthermore, this application conducted a light irradiation experiment on the 8th group of samples to simulate the condition of soybean protein after being stored for one year. Then, by measuring at least one soybean flavor indicator substance generated after the interaction and oxidative degradation of sample oils (such as polyunsaturated polyunsaturated fatty acids) and phospholipids, such as alcohols, aldehydes, ketones, acids or amines, the soybean protein was evaluated for its soybean flavor inhibition effect after being degreased by supercritical fluid extraction.

[0045] The light exposure experiment procedure was as follows: First, the soybean protein samples from the control group and the defatted group were individually packaged into transparent petri dishes. An analysis was performed using a YM-type light spoilage tester developed by Miyamoto Satoken Industrial Co., Ltd. of Japan. This machine consists of lamps surrounding the samples, which can uniformly irradiate the samples placed inside, accelerating the spoilage and deterioration of the soybean protein. Next, the soybean protein samples from the control group and the defatted group were stored at a set temperature of 50°C and an illuminance of 15,000 lumens for 1 and 2 days respectively (equivalent to 6 and 12 months of storage at room temperature). The content of soybean flavor markers was then measured in the soybean protein samples.

[0046] In one example, hexanal was used as an indicator of bean flavor. The hexanal content measurement results are shown in Figure 2. After 48 hours of light exposure, the hexanal content in the defatted group was lower than that in the control group, indicating that the bean protein had a better bean flavor suppression effect after defatting by supercritical fluid extraction.

[0047] To prevent oxidative degradation of residual fats and volatile flavor compounds in defatted soy protein, antioxidants are added to the soy protein to inhibit the oxidation of fats and / or precursors. Generally, antioxidants used to inhibit oxidation may include L-ascorbic acid, sodium erythrothorbate, powdered vitamin E, L-ascorbyl palmitate, paste-formed vitamin E, or combinations thereof. The proportion of the antioxidant added may be between 0.01% and 0.13% by weight of the component to be inhibited (e.g., soy protein powder), preferably between 0.05% and 0.13%, more preferably between 0.07% and 0.13%, and more preferably between 0.09% and 0.13%.

[0048] In Example d, to screen for suitable antioxidants, soybean oil was used to simulate the oils contained in soybean protein. After adding antioxidants, the oxidation stability index was measured using an oil oxidation stability analyzer. The experimental procedure was as follows: First, a specific proportion of antioxidant was added to soybean salad oil, which was then placed in a reaction tube and placed on the oil oxidation stability analyzer. Air was continuously introduced at a high temperature of 120°C to accelerate the degradation process of the sample. The introduced air transported the volatile oxides in the sample reaction tube to a tube containing distilled water. Throughout the reaction, the instrument continuously measured the conductivity of the water and recorded the instantaneous rise in conductivity to determine the time point of oil degradation (OSI value). The specific proportion of antioxidants ranges from 0.01% to 0.13%, for example, it can be 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09% or more, and / or 0.1%, 0.08%, 0.06%, 0.04% or less.

[0049] In Example e, the specific proportions were 0.033%, 0.065%, or 0.13%, and the oxidative stability index measurement results are shown in Figure 3. As can be seen from the figure, the addition of L-ascorbic acid palmitate resulted in better oxidative stability; therefore, L-ascorbic acid palmitate was selected for subsequent testing in this application.

[0050] To enhance the flavor of the aforementioned soy protein, a heat-reacted flavor matrix was added in this example. Meat-flavor compounds such as 2-methyl-3-furathiol (MFT) and 2-furfurylthiol (FFT) were generated through a heat-reacting process, and their content was measured to screen for suitable heat-reacted flavor matrices that could improve the flavor of soy protein. The heat-reacting process could be any heating method, such as direct heat, baking, water bath heating, microwave heating, steaming, puffing, or extrusion. In another example, to screen for suitable thermo-reactive flavor matrices, the thermo-reactive process was as follows: First, monosaccharides and amino acids were mixed and dissolved in reverse osmosis water (RO water) to form a thermo-reactive flavor matrix. This matrix was then placed in a high-pressure-resistant spiral flask and reacted at 150°C for 1 hour to simulate the Maillard reaction and generate meat flavor compounds. The resulting sample was analyzed by gas chromatography-mass spectrometry (GC-MS) to measure the amount of meat flavor compounds generated by MFT and FFT. The preferred weight ratio of sugars to amino acids in the thermo-reactive flavor matrix was 3:2 to 1:1. Sugars could be selected from the group consisting of ribose, xylose, fructose, and glucose, while amino acids could be selected from the group consisting of cysteine, methionine, arginine, glutathione, lysine, and glycine.

[0051] In example f, the thermally reacted flavor matrix is ​​a mixture of ribose and cysteine.

[0052] In example g, the thermally reacted flavor matrix is ​​a mixture of ribose and glutathione.

[0053] In example h, the thermally reacted flavor matrix is ​​a mixture of xylose and cysteine.

[0054] In another example, different compositions of thermo-reactive flavor matrices were added to soybean protein and subjected to thermo-reactive treatment. The contents of meat flavor compounds MFT and FFT were measured by gas chromatography-mass spectrometry to screen for suitable thermo-reactive flavor matrix compositions. The measurement results are shown in Table 3. "-" indicates not detected. Table 3: Composition of thermally reacted flavor matrix and content of meat flavor compounds in legume protein [Group] [carbohydrate] [Amino acids] [2-] [methyl] [-3-] [Furfural] [(] [μ] [g / ml] [)] [2-] [Furfural] [(] [μ] [g / ml] [)] 1 Ribose Cysteine 0.8 52.39 2 Glutathione 122.01 529.06 3 Xylose Cysteine 3.69 369.91 4 Glutathione 9.75 257.20 5 fructose Cysteine - 18.55 6 glucose Cysteine - 0.69

[0055] As shown in Table 3, after adding the thermo-reactive flavor matrices from groups 1, 2, 3 and 4, 2-methyl-3-furanthiol and 2-furanthiol were simultaneously detected in the soybean protein, revealing that in this example, adding specific thermo-reactive flavor matrices can give the soybean protein a better flavor.

[0056] This application also provides a method for manufacturing plant-based meat products. Referring to Figure 4, which is a flowchart of a method for manufacturing plant-based meat products according to an embodiment of the present invention, the steps include: defatting soybean protein by supercritical fluid extraction (S21), adding antioxidants to the extracted soybean protein (S22), adding a thermo-reactive flavor matrix to the soybean protein (S23), and shaping the soybean protein to form a plant-based meat product (S24). In one embodiment, the shaping step can be performed using, for example, a expander and a biaxial extruder to prepare the plant-based meat product.

[0057] Furthermore, to prevent the residual oil or precursors of volatile flavor compounds from oxidizing and deteriorating after supercritical fluid extraction and defatting of soybean protein, thus affecting the flavor of the plant-based meat product to be prepared, 0.033% to 0.13% of L-ascorbic acid palmitate was added as an antioxidant in one example. The preferred addition ratio of L-ascorbic acid palmitate was 0.065% to 0.13%.

[0058] Furthermore, to enhance the flavor of plant-based meat products, in one example, a thermo-reactive flavor matrix was added to the soy protein before shaping. This thermo-reactive flavor matrix is ​​a mixture of sugars and amino acids. The sugars may include ribose, xylose, fructose, or glucose; and / or the amino acids may include cysteine, methionine, arginine, glutathione, lysine, or glycine.

[0059] In Example i, the thermally reacted flavor matrix is ​​preferably a mixture of xylose and cysteine, and the mixing ratio of xylose and cysteine ​​is preferably 3:2 to 1:1.

[0060] In Example j, the thermally reacted flavor matrix is ​​preferably a mixture of xylose, methionine and cysteine, and the preferred mixing ratio of xylose, cysteine ​​and methionine is 50:40:10 to 50:33:17.

[0061] In example k, the thermally reacted flavor matrix is ​​preferably a mixture of xylose, arginine and cysteine, and the preferred mixing ratio of xylose, cysteine ​​and arginine is 50:40:10 to 50:33:17.

[0062] In another example, to screen for suitable thermo-reactive flavor matrices for preparing plant-based meat products, the content of meat flavor compounds in soybean protein containing different thermo-reactive flavor matrices was measured by gas chromatography-mass spectrometry. The results are shown in Table 4. After the addition of thermo-reactive flavor matrices, all three groups of plant-based meat products were found to contain meat flavor compounds, and the addition of the second or third group of thermo-reactive flavor matrices gave the soybean protein a better flavor. [surface] [4] [:] The content of meat flavor compounds after adding a thermally reacted flavor matrix [Group] [carbohydrate] [Amino acids] Furfural [(] [μ] [g / ml] [)] [2-] [methyl] [-3-] [Furfural] [(] [μ] [g / ml] [)] [2-] [Furfural] [(] [μ] [g / ml] [)] 1 Xylose Cysteine 2066.32 0.93 68.07 2 Methionine / cysteine ​​composition 4783.11 2.73 182.52 3 Arginine / cysteine ​​composition 2252.65 3.98 103.48

[0063] In another embodiment, the shaping step can be performed using an expansion gun or a biaxial extruder to prepare plant-based meat products. The shaping step can be carried out at a temperature between 50°C and 200°C.

[0064] The expansion step is as follows: Mix soybean protein, water, and high-oleic sunflower oil thoroughly, then pour the mixture into the expansion gun. Seal the gun with the lid closed and allow it to rotate continuously under direct heat. When the pressure inside the tank reaches 7 kg, the temperature inside the tank is approximately 170°C. Stop heating and open the lid to instantly release the pressure of the product inside, spraying it into a collection bag. Then collect the sample from the collection bag and any remaining sample from the gun. The weight ratio of soybean protein, water, and high-oleic sunflower oil can be 40:50:10.

[0065] The extrusion molding process involves passing the sample through a biaxial extruder, utilizing its extrusion energy to achieve a shaping effect. This sample is prepared according to a wet-process vegetarian meat extrusion formula. This formula contains soy protein isolate, wheat protein, pea protein, water, and high-oleic sunflower oil. The mixing ratio of soy protein isolate, wheat protein, pea protein, water, and high-oleic sunflower oil can be, for example, 11.2:21:2.8:61:4.

[0066] In one embodiment, the biaxial extruder is equipped with an extruder sleeve, which includes an inlet and a die. During the process of the sample entering from the inlet to the die, the sample is heated, preferably at a temperature between 50°C and 200°C, more preferably between 50°C and 180°C, more preferably between 60°C and 160°C, more preferably between 70°C and 140°C, more preferably between 80°C and 120°C, and more preferably between 90°C and 100°C. In another embodiment, the section from the inlet to the die can be divided into multiple sections, in which the sample can be heated, for example, sequentially at 60°C, 60°C, 60°C, 90°C, 120°C, 150°C, 180°C, 180°C, and 170°C, until the sample reaches the die and is thus formed into a vegetarian meat preform.

[0067] This application further provides a plant-based meat product, which is manufactured by the aforementioned plant-based meat product manufacturing method. In addition, to evaluate whether the meat flavor compounds contained in the plant-based meat product provided by this application enhance the edible flavor of the plant-based meat product, sensory evaluation and analysis tests were conducted on expanded and extruded plant-based meat products in this example, including the ranking method and the triangulation method.

[0068] The ranking method evaluation process is as follows: There are 55 evaluators. After smelling the beans, the evaluators select from "strongest" to "weakest" based on the strength of the bean flavor, from 3 points to 1 point. The test data are then analyzed using the Newell & MacFarlance test table to determine whether there are significant differences in the results.

[0069] In Example 1, the expanded plant-based meat products were evaluated using the ranking method, where a score difference of 25 points was considered significant. The evaluation results are shown in Table 5. [surface] [5] [:] Results of the trial evaluation of plant-based meat products using the expansion gun ranking method [Group] [Total Soybean Flavor Rating] control group 122 Composite group 112 Fence group 96

[0070] As shown in Table 5, it can be seen that the difference in total score between the control group and the fence group is 26 points, indicating that the grain and bean flavor of the fence group is significantly lower than that of the control group.

[0071] Furthermore, in example m, the extruded plant-based meat product was evaluated using the triangulation test method. The triangulation test method evaluation process is as follows: 25 evaluators were provided with 3 coded samples at a time, 2 of which were coded the same. Evaluators were asked to smell the samples and select the samples that differed from the other 2 identical samples. The test data were then statistically analyzed using the Roessler lookup table method to determine whether there was a significant difference. A significant difference was indicated when 13 people selected the correct sample. The results are shown in Figure 5. It can be found that 20 people selected the correct sample in both the control group and the fence group, indicating that the smells were significantly different, revealing that the grain and bean flavor of the plant-based meat product described in this application has been suppressed.

[0072] In summary, the deodorization method for soy protein and the plant-based meat manufacturing method provided in this application include a three-stage barrier-style deodorization technology. This technology is simple, convenient, and provides excellent deodorization results. In particular, the step of adding a specific heat-reacting flavor matrix during the three-stage processing can impart a meat flavor to heat-treated soy protein or plant-based meat products produced through expansion and extrusion processing, effectively masking the soy taste. Furthermore, this application also provides a plant-based meat product that, in addition to having less soy taste, also possesses superior flavor. Clearly, this application improves upon the cumbersome operation steps and limited deodorization effects of conventional deodorization methods.

[0073] S11~S13, S21~S24: Steps

Claims

1. A method for deflavoring legume protein, comprising the following steps: a) supercritical fluid extraction of the legume protein; b) adding an antioxidant to the legume protein; c) adding a thermo-reactive flavor matrix to the legume protein; and d) subjecting the legume protein to a thermo-reactive treatment; wherein the thermo-reactive flavor matrix is ​​composed of sugars and amino acids; wherein the sugars are selected from the group consisting of ribose and xylose; wherein the amino acids are selected from the group consisting of cysteine, methionine, arginine, glutathione, and combinations thereof.

2. The method as described in claim 1, wherein the antioxidant comprises L-ascorbic acid.

3. The method as described in claim 1, wherein the antioxidant is added at a ratio of 0.01 to 0.13% of the weight of the legume protein.

4. The method as described in claim 1, wherein the supercritical fluid comprises a supercritical carbon dioxide fluid.

5. The method as described in claim 1, wherein the supercritical fluid extraction is carried out at a temperature of 31.1 to 80°C.

6. The method as described in claim 1, wherein the supercritical fluid extraction is carried out at a pressure of 1070 to 11000 psi.

7. The method as described in claim 1, wherein the supercritical fluid extraction comprises a dynamic extraction of 1 to 2 hours.

8. The method as described in claim 7, wherein the supercritical fluid extraction further comprises 1 to 2 hours of static extraction.

9. The method as described in claim 1, wherein the weight ratio of the sugar to the amino acid is from 3:2 to 1:

1.

10. A method for manufacturing plant-based meat products, comprising the steps of: a) supercritical fluid extraction of legume protein; b) adding an antioxidant to the legume protein; c) adding a thermo-reactive flavor matrix to the legume protein; and d) shaping the legume protein to form a plant-based meat product; wherein the thermo-reactive flavor matrix is ​​composed of sugars and amino acids; wherein the sugars are selected from the group consisting of ribose and xylose; wherein the amino acids are selected from the group consisting of cysteine, methionine, arginine, glutathione, and combinations thereof.

11. The method as described in claim 10, wherein the shaping is performed at a temperature of 50 to 200°C.

12. The method as described in claim 10, wherein the shaping is performed by an expansion gun or a biaxial extruder.

13. The method as described in claim 10, wherein the antioxidant comprises L-ascorbyl palmitate.

14. The method as described in claim 10, wherein the antioxidant is added in a weight ratio ranging from 0.01% to 0.13%.

15. The method as described in claim 10, wherein the weight ratio of the xylose to the cysteine ​​is 3:2 to 1:

1.

16. The method as described in claim 10, wherein the weight ratio of the xylose, the cysteine ​​and the methionine is from 50:40:10 to 50:33:

17.

17. The method as described in claim 10, wherein the weight ratio of the xylose, the cysteine ​​and the arginine is from 50:40:10 to 50:33:

17.

18. A plant-based meat product prepared by the method described in claim 10.

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