Plant-based meat product and method of making same

Abstract

This invention provides a plant-based meat product and its preparation method, comprising the following raw materials: 30 parts by weight of textured soy protein, 10-40 parts by weight of pre-cooked emulsion A, and 30-55 parts by weight of emulsion B, wherein the shear strength of the soy protein fibers is 1500-1800 g, preferably 1700-1800 g; emulsion A includes soy protein concentrate and food polysaccharides; emulsion B includes egg white protein and plant protein, wherein the plant protein is selected from one or more of soy protein isolate, pea protein, peanut protein, and wheat protein, preferably soy protein isolate and / or pea protein. The plant-based meat product obtained in this way can achieve a texture very similar to commercially available sausages. This invention does not require the use of transglutaminase, requires no special processing technology, only requires the classification and processing of different raw material components, is simple to operate, has high process feasibility, and low production cost.

Description

Technical Field

[0001] This invention relates to the field of meat products, and more particularly to a plant-based meat product and its preparation method. Background Technology

[0002] Plant-based meat products are vegetarian foods made primarily from textured soy protein. Containing no animal meat, plant-based meat offers advantages such as high protein, high dietary fiber, and low saturated fat, reducing the health risks associated with consuming large amounts of animal meat. Furthermore, plant-based products align perfectly with current environmentally friendly and sustainable development principles, making plant-based diets a growing trend.

[0003] However, plant-based meat products, which use textured plant protein as the main raw material, require high-temperature sterilization when they are prepared into packaged products that can be stored at room temperature. After high-temperature processing, they have problems such as loose structure, soft texture and weak meaty feel, which seriously affect the taste of the product.

[0004] Based on the above problems, Reference 1 (CN109479983A) discloses a soybean textured ham and its preparation method. This method improves and optimizes the raw material formula and processing parameters to obtain a ham product with good texture and no beany odor. However, this patent uses rare raw materials such as paulownia fruit extract and involves a two-stage drying process, making the process complex.

[0005] Reference 2 (CN110101029A) describes a method that uses egg white protein in specific proportions of locust bean gum, carrageenan, and konjac gum to impart better slicability and elasticity to the product. However, the use of large amounts of colloids increases the cost of raw materials.

[0006] Reference 3 (CN112244267A) provides a method for making vegetarian sausages using wheat protein. It utilizes the emulsifying properties of protein and the unique elasticity of wheat protein, along with additives to adjust the texture. However, this product does not use textured plant protein, resulting in a noticeable powdery texture and lower chewiness compared to plant-based sausages using soy protein.

[0007] Reference 4 (CN111616258A) discloses a cross-linking agent that can improve the cross-linking degree between proteins in plant-based meat tissue. This cross-linking agent includes purified water, plant protein powder, konjac flour, and transglutaminase. Reference 5 (CN112155114A) solves the problem of plant-based meat patties being prone to crumbling by adding transglutaminase during the chopping process and then baking the plant-based meat patties in a 55℃ oven for 1 hour before steaming. Reference 6 (CN113057288A) uses a compound of transglutaminase and lentinan as a texture modifier to produce vegetarian hot dogs with similar color, aroma, texture, and chewiness to animal sausages. However, TG enzyme requires a reaction time of 12 hours at 4℃ or about 2 hours at 50-60℃, which increases the product reaction time and process, thus increasing processing costs. Summary of the Invention

[0008] Plant-based sausage products stored at room temperature suffer from quality deterioration due to high-temperature sterilization processes, resulting in a loose structure, soft texture, and lack of chewiness. Existing preparation methods are costly and complex.

[0009] Based on the aforementioned technical problems, the inventors of this application have discovered that by using soy protein with specific fibrous shear strength as the main raw material, and by pre-cooking soy protein concentrate and plant polysaccharides and other components, and then mixing and cooking them with other components, unexpected results have been achieved. This effectively solves the problem of significant quality degradation in plant-based meat sausage products stored at room temperature due to high-temperature sterilization. The plant-based meat products produced in this way can achieve a taste very similar to commercially available sausages. This invention does not require the use of transglutaminase, nor does it require special processing technology. It only requires the classification and processing of different raw material components, making the operation simple, the process feasible, and the production cost low.

[0010] In a first aspect, the present invention provides a plant-based meat product comprising the following ingredients:

[0011] 30 parts by weight of soybean textured protein, 10-40 parts by weight of pre-cooked emulsion A, and 30-55 parts by weight of emulsion B, wherein,

[0012] The shear strength of the filamentous fibers of soybean textured protein is 1500-1800g, preferably 1700-1800g;

[0013] Emulsion A includes soy protein concentrate and food polysaccharides;

[0014] Emulsion B includes egg white protein and plant protein, wherein the plant protein is selected from one or more of soy protein isolate, pea protein, peanut protein and wheat protein, preferably soy protein isolate and / or pea protein.

[0015] In one or more specific embodiments, the soy protein concentrate is a functional soy protein concentrate with a dry basis protein content of 68%-75% and a nitrogen solubility index (NSI) ≥ 60%. Preferably, the functional soy protein concentrate is a functional alcohol-based soy protein concentrate.

[0016] In one or more specific embodiments, functional soy protein concentrate is prepared by the following method:

[0017] (1) Obtain a soybean protein concentrate aqueous dispersion with a mass concentration of 5-15%, acidify it with acid, and separate to obtain solid phase A;

[0018] (2) Obtain a solid phase A aqueous dispersion with a mass concentration of 8-17%, neutralize it with alkali, and obtain a mixture B;

[0019] (3) Heat treatment mixture B, heating temperature 130-150℃, time 5-60s, flash evaporation negative pressure -0.07--0.09MPa;

[0020] (4) A novel soybean protein concentrate was obtained by high-pressure homogenization and spray drying.

[0021] In one or more specific embodiments, emulsion A satisfies one or more of the following conditions:

[0022] (1) The ratio of soybean protein concentrate to food polysaccharides is 1:1-2, preferably 1:1.5.

[0023] (2) Based on the total weight of emulsion A, emulsion A includes: 50%-80% water, 5%-15% oil, 1%-7% soy protein concentrate and food polysaccharides;

[0024] (3) Food polysaccharides may be selected from one or more of carrageenan, guar gum, konjac gum, alginate and cellulose derivatives;

[0025] Preferably, the food polysaccharide is konjac gum;

[0026] More preferably, the viscosity range of konjac gum is 15,000-30,000 Pa·s, and more preferably 20,000-25,000 Pa·s.

[0027] In one or more specific embodiments, emulsion B satisfies one or more of the following conditions:

[0028] (1) The ratio of egg white protein to plant protein is 1-10:1, preferably 2.5-6:1.

[0029] (2) Based on the total weight of emulsion B, emulsion B includes 40%-60% water, 25%-40% oil, 5%-25% egg white protein and plant protein;

[0030] (3) The soy protein isolate is a gel-type soy protein isolate with a salt-free gel strength of not less than 450g, preferably not less than 500g.

[0031] In one or more specific embodiments, the length of the filamentous fibers of soybean textured protein is 1.5-3 cm.

[0032] In one or more specific embodiments, the pre-cooking conditions are a heating temperature of 70-110°C and a heating time of 30-120 min.

[0033] In one or more specific implementations, plant-based meat products include sausages, luncheon meat, plant-based meat chunks, ham, etc.

[0034] In a second aspect of the present invention, a method for preparing any of the aforementioned plant-based meat products is provided, wherein rehydrated and de-spun soybean protein, pre-cooked emulsion A and emulsion B are uniformly mixed and then cooked.

[0035] In one or more specific embodiments, the curing step includes three-stage curing: the first stage of curing is drying at 40-80°C for 10-100 min; the second stage of curing is holding at 60-100°C for 10-100 min; after vacuum packaging, the third stage of curing is performed by sterilizing at 105-121°C and 0.05-0.1 MPa for 10-60 min; preferably, the vacuum degree of vacuum packaging is ≥80%. Detailed Implementation

[0036] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form preferred technical solutions.

[0037] In a first aspect, the present invention provides a plant-based meat product comprising the following ingredients:

[0038] 30 parts by weight of soybean textured protein, 10-40 parts by weight of pre-cooked emulsion A, and 30-55 parts by weight of emulsion B, wherein,

[0039] The shear strength of the filamentous fibers of soybean textured protein is 1500-1800g, preferably 1700-1800g;

[0040] Emulsion A includes soy protein concentrate and food polysaccharides;

[0041] Emulsion B comprises egg white protein and plant protein, wherein the plant protein includes one or more selected from soy protein isolate, pea protein, peanut protein, and wheat protein. Preferably, the plant protein is soy protein isolate and / or pea protein, which have better gel strength and can improve the elasticity, firmness, and chewiness of plant-based meat products.

[0042] The technical solution of this invention uses soy protein with specific fibrous shear strength as the main raw material, and pre-cooks soy protein concentrate and plant polysaccharides, etc. The mixture and cooking of these components yields unexpected results, effectively solving the problem of significant quality degradation in plant-based meat sausage products stored at room temperature due to high-temperature sterilization. The resulting plant-based meat products achieve a texture very similar to commercially available sausages. This invention does not require transglutaminase or special processing techniques; it only requires the classification and processing of different raw material components. The operation is simple, the process is highly feasible, and the production cost is low.

[0043] The textured soy protein in this invention conforms to the general definition in the art, referring to a material produced by puffing soy protein materials such as soy protein isolate or defatted soy using an extrusion molding machine such as an extruder.

[0044] There are no specific limitations on the composition of soy textured protein, as long as the shear strength of the fibrous fibers is 1500-1800g. Too low a shear strength will significantly reduce the firmness and elasticity of plant-based meat products, while too high a shear strength will result in excessively firm plant-based meat products and an undesirable texture, such as a gritty feel. Preferably, the shear strength is 1700-1800g.

[0045] Preferably, from the perspective of obtaining a meaty texture more similar to animal meat, the length of the fibrous fibers of soy textured protein is 1.5-3cm, more preferably 2-2.5cm.

[0046] Furthermore, the raw materials in this invention also include two protein emulsions, which conform to the general definition in the art and refer to an emulsion formed by protein, water and oil.

[0047] The emulsion A in this invention includes soy protein concentrate and food polysaccharides. It needs to be pre-cooked separately before all components are mixed and cooked. Compared with plant-based meat products that are directly mixed and cooked without separate pre-cooking, it can better bind the components and significantly improve the elasticity, hardness and chewiness of plant-based meat products.

[0048] In principle, there are no special restrictions on the soy protein concentrate used in this invention. It can be selected from acid-processed soy protein concentrate or alcohol-processed soy protein concentrate, and it can be functionalized or unfunctionalized.

[0049] From the perspective of further improving the elasticity, firmness and chewiness of the plant-based meat products of the present invention, functionalized soy protein concentrate is preferred, and functionalized modified alcohol-based soy protein concentrate is more preferred.

[0050] The functional soy protein concentrate has a dry-basis protein content of 68%-75% and a nitrogen solubility index (NSI) ≥ 60%.

[0051] In one or more specific embodiments, functional soy protein concentrate can be prepared by the following methods:

[0052] (1) Obtain a soybean protein concentrate aqueous dispersion with a mass concentration of 5-15%, preferably an alcohol-based soybean protein concentrate aqueous dispersion, acidify it with acid, and separate to obtain solid phase A;

[0053] (2) Obtain a solid phase A aqueous dispersion with a mass concentration of 8-17%, neutralize it with alkali, and obtain a mixture B;

[0054] (3) Heat treatment mixture B, heating temperature 130-150℃, time 5-60s, flash evaporation negative pressure -0.07--0.09MPa;

[0055] (4) A novel soybean protein concentrate was obtained by high-pressure homogenization and spray drying.

[0056] The above-mentioned functional modification methods can significantly improve the nitrogen solubility index of soybean concentrate and improve the taste of plant-based meat products.

[0057] Furthermore, functional soy protein concentrate is prepared using the following specific methods:

[0058] (1) Prepare an aqueous dispersion of 5-15% (w / w) alcohol-based soybean protein concentrate using hot water at 80-90℃, and stir in a sealed container for 20-40 minutes to maintain the temperature of the solution at 78-85℃; add hydrochloric acid acid solution to adjust the pH to 4.4-4.6, and separate to obtain solid phase A.

[0059] (2) Prepare a solid phase A aqueous dispersion with a mass concentration of 8-17%, neutralize it with alkali to 6.8-7.5, and obtain a mixed solution B;

[0060] (3) Heat treatment of mixture B with saturated steam at a temperature of 135-145℃ for 20-40s, with a flash evaporation negative pressure of -0.07 to -0.09MPa;

[0061] (4) The functional soy protein concentrate is obtained by high-pressure homogenization and spray drying.

[0062] In one or more specific embodiments, the food polysaccharide may be selected from one or more of carrageenan, glucon, konjac gum, alginate and cellulose derivatives;

[0063] Preferably, the food polysaccharide is konjac gum, and the emulsion A also contains an alkaline substance for use with the konjac gum. The alkaline substance can be potassium hydroxide, sodium hydroxide, and / or calcium hydroxide. Preferably, the alkaline substance is calcium hydroxide.

[0064] More preferably, in order to obtain more suitable hardness and elasticity, the viscosity range of konjac gum is 15,000-30,000 Pa·s, preferably 20,000-25,000 Pa·s.

[0065] In one or more specific embodiments, the ratio of soy protein concentrate to food polysaccharides is 1:1-2, preferably 1:1.5. Reasonably controlling the amount of soy protein concentrate and food polysaccharides can achieve a texture more similar to animal meat. When the soy protein concentrate content is too high, the product will have a grainy texture; when the soy protein concentrate ratio is too low, the product will be significantly harder and crispier, which is detrimental to achieving a meat-like texture.

[0066] In one or more specific embodiments, emulsion A comprises, by total weight, 50%-80% water, 5%-15% oil, 1%-7% soy protein concentrate and food polysaccharides.

[0067] There are no special restrictions on the composition of the oil; commonly used edible oils such as soybean oil, palm oil, rice bran oil, and sunflower oil can be used.

[0068] In one or more specific embodiments, emulsion A may also include colorings, flavorings, and other food additives.

[0069] Compared to 30 parts of soy textured protein, the amount of emulsion A is 10-40 parts by weight, preferably 15-30, and more preferably 17-25. If the amount of emulsion A is too small, it will not have a binding effect, resulting in a loose structure of the plant-based meat product; if the amount is too large, it will increase the stickiness of the plant-based meat product, resulting in a sticky texture when eaten. Furthermore, neither too high nor too low an amount will achieve the same elasticity, firmness, and chewiness as ordinary sausages.

[0070] In one or more specific embodiments, the pre-cooking conditions are a heating temperature of 70-110°C and a heating time of 30-120 min.

[0071] In one or more specific embodiments, the soy protein isolate is a gel-type soy protein isolate with a salt-free gel strength of not less than 450, preferably not less than 500. There is no upper limit to the gel strength of the gel-type soy protein isolate; from a cost perspective, the salt-free gel strength of the gel-type soy protein isolate is not greater than 1000, preferably not greater than 950.

[0072] In one or more specific embodiments, the ratio of egg white protein to plant protein is 1-10:1, preferably 2.5-6:1. If the proportion of egg white protein is too high, the product will be too hard and the texture will be too different from that of meat. If the proportion of egg white protein is too low, the product will have a grainy texture due to the addition of soy protein isolate.

[0073] In one or more specific embodiments, emulsion B comprises 40%-60% water, 25%-40% oil, and 5%-25% plant protein by total weight.

[0074] There are no special restrictions on the composition of the oil; commonly used edible oils such as soybean oil, palm oil, sunflower oil, and rice bran oil can be used.

[0075] Compared to 30 parts of soy textured protein, the amount of emulsion B is 30-55 parts by weight, preferably 40-50 parts by weight. Too little emulsion B will result in a loose structure in plant-based meat products; too much will produce a texture similar to starchy sausages, and neither too much nor too little will achieve the same elasticity, firmness, and chewiness as regular sausages.

[0076] In one or more specific embodiments, the ingredients of plant-based meat products may also include colorings, flavorings, and other food additives.

[0077] In one or more specific embodiments, plant-based meat products can be purely plant-based meat products or used in combination with animal meat. Specific applications include, but are not limited to, sausages, luncheon meat, plant-based meat chunks, ham, etc.

[0078] In a second aspect of the present invention, a method for preparing the aforementioned plant-based meat product is provided, characterized in that rehydrated and de-spun soybean protein, pre-cooked emulsion A and emulsion B are uniformly mixed and then cooked.

[0079] In one or more specific embodiments, the curing step includes three-stage curing: the first stage of curing is drying at 40-80℃ for 10-100 min; the second stage of curing is holding at 60-100℃ for 10-100 min; after vacuum packaging, the third stage of curing is performed; and then the product is placed at 105-121℃ and 0.05-0.1 MPa for 10-60 min for high-temperature and high-pressure sterilization. Preferably, the vacuum degree of the vacuum packaging is ≥80%.

[0080] In one or more specific embodiments, the present invention provides a method for preparing vegetarian sausages that can be stored at room temperature, comprising the following steps:

[0081] Step 1: Rehydrate, dehydrate, and desiccate the soy protein to obtain rehydrated and desiccate soy protein.

[0082] Step 2: Chop and emulsify the functional soy protein concentrate, konjac gum, vegetable oil, flavoring, and water, and pre-cook them until finely chopped to obtain pre-cooked emulsion A.

[0083] Step 3: Mix and emulsify the soy protein isolate, egg white protein, carrageenan, vegetable oil, and water to obtain emulsion B;

[0084] Step 4: Thoroughly mix the specific proportions of soy protein, emulsion A, and emulsion B until homogeneous;

[0085] Step 5: Weigh out the food coloring, seasonings, etc., and mix them evenly;

[0086] Step Six: Thoroughly mix the components obtained in Steps Four and Five, and then apply a vacuum.

[0087] Step 7: Slurry filling treatment, dry at 40-80℃ for 10-100 minutes, and then mature at 60-100℃ for 10-100 minutes;

[0088] Step 8: After vacuum packaging the aged sausages to a vacuum degree of ≥80%, place them at 105-121℃ and 0.05-0.1MPa for 10-60 minutes for high temperature and high pressure sterilization to obtain plant-based meat products that can be stored at room temperature.

[0089] Detection method:

[0090] (1) Sensory evaluation scoring criteria:

[0091] 1) Chewing sensation: scored from 0 to 10, with a higher score for stronger chewing sensation.

[0092] 2) Hardness: scored from 0 to 10, with higher hardness resulting in a higher score.

[0093] 3) Flexibility: scored from 0 to 10, with higher flexibility resulting in a higher score.

[0094] (2) Texture:

[0095] Soy protein and water were thoroughly mixed in a 1:5 ratio to form a hydrated gel. The gel was placed in a texture vessel and steamed at 85°C for 40 minutes. After cooling to room temperature, the entire vessel was placed on a stage for testing. The probe pulse was set to P / 0.5s, with travel rates of 1.5 mm / s before, during, and after the test. The compression distance was 25 mm, the trigger point load was 5 g, and the compression was performed twice. Data on gel strength, rupture distance, hardness, chewiness, and elasticity were recorded.

[0096] (3) Fiber length and shear strength of soybean textured protein

[0097] Shear strength: Soy protein textured fibers were rehydrated at a ratio of 1:1.6-1:1.8 and then placed on a TPA stage for testing. The probe pulse was set to P / 0.5s, with travel speeds of 1.5mm / s before, during, and after the test. The compression distance was approximately 5mm, varying depending on the TVP size. The shear strength was recorded.

[0098] Fiber length: After rehydrating soybean protein at a ratio of 1:1.6-1:1.8, use a de-fibering machine to de-fiber the soybean protein for about 1 minute. Randomly select 20 TVP fibers and measure their length with calipers. The average value is the fiber length of the protein.

[0099] (4) Viscosity of konjac gum

[0100] Weigh two 5g portions of the sample from the sample using a balance with a sensitivity of 1 / 100. Place each portion in a measuring cup and add 495mL of distilled water. Stir at 200r / min for 2 hours at 25℃. Let stand for 1 hour and measure the viscosity using an NDJ-1 viscometer with a No. 4 rotor and a rotation speed of 12r / min. Multiply the reading by the viscometer conversion factor and take the average of the two samples as the viscosity value.

[0101] (5) Gel strength of gel-type soy protein isolate

[0102] Protein and water were mixed and emulsified thoroughly at a mass ratio of 1:5, placed in a texture tank, heated at 90°C for 40 minutes, and tested after cooling.

[0103] The entire container was placed on the stage for testing. The probe was set to P / 0.5S, with travel rates of 1.5mm / s before, during, and after the test. The pressure distance was 25mm, and the trigger point load was 5g. The gel strength was recorded.

[0104] Sources of raw materials:

[0105] Soy textured protein: Qinhuangdao Jinhai Food Co., Ltd.

[0106] Alcohol-based soy protein concentrate: Qinhuangdao Jinhai Food Co., Ltd.

[0107] Gel-type soy protein isolate: Qinhuangdao Jinhai Food Co., Ltd.

[0108] Konjac gum: Johnson Technology Co., Ltd.

[0109] Egg white protein: Oufu Egg Industry

[0110] Cassava modified starch: Prosine acetylated distarch adipate

[0111] Carrageenan: Shangfang, Zhejiang

[0112] Calcium hydroxide: Yubaojia, food grade

[0113] Preparation of functional soy protein concentrate

[0114] 1) Prepare a 10% (w / w) aqueous dispersion of concentrated soybean protein using alcohol by hot water at 85℃.

[0115] 2) Seal and stir for 40 minutes to maintain the temperature of the liquid at 80℃;

[0116] 3) Add hydrochloric acid to acidify the solution to pH 4.5, and separate to obtain solid phase A.

[0117] 4) Prepare a 10% (w / w) solid phase A aqueous dispersion, neutralize with alkali to 6.8, and obtain mixture B;

[0118] 5) Heat treatment of mixture B with saturated steam at a temperature of 140℃ for 30s, with a flash evaporation negative pressure of -0.07MPa;

[0119] 6) The functional soy protein concentrate is obtained by high-pressure homogenization and spray drying.

[0120] Example 1

[0121] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0122] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0123] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0124] 30 parts of soy protein, 20 parts of emulsion A1, and 45 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the pre-cooked sausages are vacuum-packed with a vacuum degree ≥80%. Finally, the sausages are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0125] Example 2

[0126] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.5 cm and a shear strength of 1500 g.

[0127] Weigh out 1 part of functional soy protein concentrate, 1.5 parts of konjac powder (viscosity 30000), 30 parts of water, 5 parts of vegetable oil, 0.1 parts of edible salt, and 0.01 parts of calcium hydroxide. Chop and emulsify the ingredients, place them at 75℃ for 60 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A2.

[0128] Weigh out 1 part of gel-type soy protein isolate with a salt-free gel strength of 450, 7 parts of egg white protein, 0.2 parts of carrageenan, 20 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B2;

[0129] 30 parts of soy protein, 20 parts of emulsion A2, and 45 parts of emulsion B2 were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 40°C for 100 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0130] Example 3

[0131] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 3cm and a shear strength of 1800g by weight.

[0132] Weigh out 1 part of functional soy protein concentrate, 1.5 parts of konjac powder (viscosity 15000), 30 parts of water, 5 parts of vegetable oil, 0.1 parts of edible salt, and 0.01 parts of calcium hydroxide. Chop and emulsify the ingredients, place them at 100℃ for 60 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A3.

[0133] Weigh out 1 part of gel-type soy protein isolate with a salt-free gel strength of 500, 7 parts of egg white protein, 0.2 parts of carrageenan, 20 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B3;

[0134] 30 parts of soy protein, 20 parts of emulsion A3, and 45 parts of emulsion B3 were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 80°C for 10 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 121°C and 0.1 MPa for 60 minutes to obtain plant-based sausages that can be stored at room temperature.

[0135] Example 4

[0136] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0137] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0138] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0139] 30 parts of soy protein, 10 parts of emulsion A1, and 55 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the sausages are vacuum-packed with a vacuum degree ≥80%. Finally, they are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0140] Example 5

[0141] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0142] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0143] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0144] 30 parts of soy protein, 40 parts of emulsion A1, and 30 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the pre-cooked sausages are vacuum-packed with a vacuum degree ≥80%. Finally, the sausages are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0145] Example 6

[0146] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0147] Weigh out 1 part of alcohol-based soy protein concentrate (NSI 8%), 2 parts of konjac flour (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and then chop until fine to obtain pre-cooked soy protein concentrate emulsion A1'.

[0148] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0149] 30 parts of soy protein, 20 parts of emulsion A1', and 45 parts of emulsion B1 were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0150] Example 7

[0151] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0152] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0153] Weigh out 2 parts of gel-type soy protein isolate with a low salt-free gel strength of 400, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1'.

[0154] 30 parts of soy protein, 20 parts of emulsion A1, and 45 parts of emulsion B1' were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0155] Comparative Example 1

[0156] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0157] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, 6 parts of trehalose, 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil. Chop and emulsify thoroughly to obtain composite protein emulsion C.

[0158] 30 parts of soy protein and 65 parts of compound emulsion C were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0159] Comparative Example 2

[0160] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.2 cm and a shear strength of 1300 g by weight at a weight ratio of 1:1.5.

[0161] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A.

[0162] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B.

[0163] 30 parts of soy protein, 20 parts of emulsion A, and 45 parts of emulsion B are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the sausages are vacuum-packed with a vacuum degree ≥80%. Finally, they are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0164] Comparative Example 3

[0165] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 2000 g by weight.

[0166] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0167] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0168] 30 parts of soy protein, 20 parts of emulsion A1, and 45 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the pre-cooked sausages are vacuum-packed with a vacuum degree ≥80%. Finally, the sausages are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0169] Comparative Example 4

[0170] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0171] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0172] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0173] 30 parts of soy protein, 20 parts of emulsion A1, and 25 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the sausages are vacuum-packed with a vacuum degree ≥80%. Finally, they are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0174] Comparative Example 5

[0175] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0176] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0177] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0178] 30 parts of soy protein, 20 parts of emulsion A1, and 60 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the pre-cooked sausages are vacuum-packed with a vacuum degree ≥80%. Finally, the sausages are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0179] Comparative Example 6

[0180] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0181] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0182] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0183] 30 parts of soy protein, 5 parts of emulsion A1, and 45 parts of emulsion B1 are thoroughly mixed. Then, an appropriate amount of pigment and seasoning are added and thoroughly mixed. The mixture is then vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. After drying at 80°C for 20 minutes, the pre-cooked sausages are vacuum-packed with a vacuum degree ≥80%. Finally, the sausages are sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0184] Comparative Example 7

[0185] Soy protein was rehydrated, dehydrated, and spun into filaments with a length of 1.8 cm and a shear strength of 1600 g by weight at a weight ratio of 1:1.5.

[0186] Weigh out 1 part of functional soy protein concentrate, 2 parts of konjac powder (viscosity 22000), 70 parts of water, 8 parts of vegetable oil, 1 part of edible salt, 0.08 parts of calcium hydroxide, and 6 parts of trehalose. Chop and emulsify the ingredients, place them at 95℃ for 45 minutes for pre-cooking, cool to room temperature, and chop until fine to obtain pre-cooked soy protein concentrate emulsion A1.

[0187] Weigh out 2 parts of gel-type soy protein isolate with a salt-free gel strength of 550, 7 parts of egg white protein, 0.3 parts of carrageenan, 22 parts of water, and 15 parts of vegetable oil; thoroughly chop and emulsify to obtain composite protein emulsion B1;

[0188] 30 parts of soy protein, 45 parts of emulsion A1, and 45 parts of emulsion B1 were thoroughly mixed. Then, an appropriate amount of pigment and seasoning were added and thoroughly mixed. The mixture was vacuum-sealed, stuffed into sausages, and dried at 55°C for 30 minutes. Then, it was pre-cooked at 80°C for 20 minutes. After vacuum packaging the pre-cooked sausages with a vacuum degree ≥80%, they were sterilized at 116°C and 0.1 MPa for 40 minutes to obtain plant-based sausages that can be stored at room temperature.

[0189]

[0190] Table 1. Composition of the Examples and Comparative Examples

[0191] Table 2 Sensory evaluation results of the examples and comparative examples

[0192]

[0193] Table 3. Texture data of the examples and comparative examples

[0194]

[0195]

[0196] As can be seen from Tables 1-3, the plant-based sausages prepared in Examples 1-7 of this application can achieve hardness, elasticity and chewiness very similar to meat products.

[0197] Furthermore, comparing Example 1 and Example 6, it can be found that the functionalized soy protein concentrate used in Example 1 achieved better hardness, elasticity, and chewiness compared to the non-functionalized soy protein concentrate used in Example 6.

[0198] Furthermore, a comparison between Example 1 and Example 7 reveals that the soy protein isolate with high gel strength used in Example 1 achieved better hardness, elasticity, and chewiness compared to Example 7.

[0199] In Comparative Example 1, emulsion A was not pre-cooked, but rather blended and cooked together with emulsion B and textured soybean protein. The resulting plant-based sausage exhibited significantly reduced hardness, elasticity, and chewiness.

[0200] Furthermore, in Comparative Example 2, the strength of the soybean protein fibers was too low, resulting in a significant decrease in the hardness, elasticity, and chewiness of the plant-based sausage. In Comparative Example 3, the strength of the soybean protein fibers was too high, resulting in an increase in the hardness of the plant-based sausage, but its elasticity and chewiness were still far from those of commercially available meat sausages.

[0201] Furthermore, in Comparative Examples 4-7, the incorrect amount of emulsion A or emulsion B also failed to achieve the appropriate hardness, elasticity, and chewiness.

[0202] The descriptions of the exemplary embodiments presented above are merely illustrative of the technical solutions of the present invention and are not intended to be exhaustive or to limit the invention to the precise forms described. Obviously, those skilled in the art can make many changes and variations based on the above teachings. The exemplary embodiments were chosen and described to explain the specific principles of the invention and its practical applications, thereby enabling other those skilled in the art to understand, implement, and utilize the various exemplary embodiments of the invention and their various alternatives and modifications. The scope of protection of the present invention is intended to be defined by the appended claims and their equivalents.

Claims

1. A plant-based meat product, characterized in that, Including the following raw materials: 30 parts by weight of soybean textured protein, 10-40 parts by weight of pre-cooked emulsion A, and 30-55 parts by weight of emulsion B, wherein, The shear strength of the filamentous fibers of the soybean textured protein is 1500-1800g; The emulsified paste A comprises soy protein concentrate and food polysaccharides; The emulsion B includes egg white protein and plant protein, wherein the plant protein is selected from one or more of soy protein isolate, pea protein, peanut protein and wheat protein; The plant-based meat products do not contain transglutaminase.

2. The plant-based meat product as described in claim 1, characterized in that, The shear strength of the filamentous fibers of the soybean textured protein is 1700-1800g.

3. The plant-based meat product as described in claim 1, characterized in that, The soy protein concentrate is a functional soy protein concentrate, with a dry basis protein content of 68%-75% and a nitrogen solubility index (NSI) ≥ 60%.

4. The plant-based meat product as described in claim 3, characterized in that, The functional soy protein concentrate is a functional alcohol-based soy protein concentrate.

5. The plant-based meat product as described in claim 3, characterized in that, The functional soy protein concentrate is prepared by the following method: (1) Obtain a soybean protein concentrate aqueous dispersion with a mass concentration of 5-15%, acidify it with acid, and separate to obtain solid phase A; (2) Obtain a solid phase A aqueous dispersion with a mass concentration of 8-17%, neutralize it with alkali, and obtain a mixture B; (3) Heat treatment mixture B, heating temperature 130~150℃, time 5~60s, flash evaporation negative pressure -0.07~-0.09MPa; (4) The functional soy protein concentrate is obtained by high-pressure homogenization and spray drying.

6. The plant-based meat product as described in claim 1, characterized in that, The ratio of soybean protein concentrate to food polysaccharides in the emulsion A is 1:1-2.

7. The plant-based meat product as described in claim 1, characterized in that, Based on the total weight of the emulsion A, the emulsion A comprises: 50%-80% water, 5%-15% oil, 1%-7% soy protein concentrate and food polysaccharides.

8. The plant-based meat product as described in claim 1, characterized in that, The food polysaccharide is selected from one or more of carrageenan, guar gum, konjac gum, alginate, and cellulose derivatives.

9. The plant-based meat product as described in claim 1, characterized in that, The food polysaccharide is konjac gum, and the viscosity range of the konjac gum is 15000-30000 Pa·s.

10. The plant-based meat product as described in claim 8, characterized in that, The viscosity range of the konjac gum is 20,000-25,000 Pa·s.

11. The plant-based meat product as described in claim 1, characterized in that, The ratio of egg white protein to plant protein in the emulsion B is 1-10:

1.

12. The plant-based meat product as described in claim 1, characterized in that, The ratio of egg white protein to plant protein in the emulsion B is 2.5-6:

1.

13. The plant-based meat product as described in claim 1, characterized in that, Based on the total weight of the emulsion B, the emulsion B comprises 40%-60% water, 25%-40% oil, 5%-25% egg white protein and plant protein.

14. The plant-based meat product as described in claim 1, characterized in that, The soy protein isolate is a gel-type soy protein isolate with a salt-free gel strength of not less than 450g.

15. The plant-based meat product as described in claim 14, characterized in that, The salt-free gel strength of the gel-type soy protein isolate is not less than 500g.

16. The plant-based meat product as described in claim 1, characterized in that, The length of the filamentous fibers in the soybean textured protein is 1.5-3 cm.

17. The plant-based meat product as described in claim 1, characterized in that, The plant protein is soy protein isolate and / or pea protein.

18. The plant-based meat product as described in claim 1, characterized in that, The pre-cooking conditions are a heating temperature of 70-110℃ and a heating time of 30-120min.

19. The plant-based meat product as described in claim 1, characterized in that, The plant-based meat products include sausages, luncheon meat, plant-based meat chunks, or ham.

20. A method for preparing a plant-based meat product according to any one of claims 1-19, characterized in that, Includes the following steps: The rehydrated and desiccanted soybean protein, pre-cooked emulsion A, and emulsion B are uniformly mixed and then matured.

21. The method for preparing plant-based meat products as described in claim 20, characterized in that, The curing process includes three stages of curing: the first stage is drying at 40-80℃ for 10-100 minutes; the second stage is keeping warm at 60-100℃ for 10-100 minutes; after vacuum packaging, the third stage is sterilization at 105-121℃ and 0.05-0.1MPa for 10-60 minutes.

22. The method for preparing plant-based meat products as described in claim 21, characterized in that, The vacuum level of the vacuum packaging is ≥80%.

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