A solid fat substitute for lunchmeat and method of making same

Abstract

This invention discloses a solid fat substitute for luncheon meat and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) soybean protein hydrolysate is combined with soybean nanofibers to form a thermally prepared gel, which is then mechanically sheared and broken into a composite microgel. (2) The obtained microgel particles are mixed with soybean oil, and a secondary fluid is added by capillary force to form an oil gel with a network structure. The prepared oil gel has structural stability and oxidative stability, and does not require the addition of gelling agents. It is made from natural ingredients and the process is simple. At the same time, as a substitute for solid fat in luncheon meat, it has a chewiness similar to animal fat, enhances the taste and texture of luncheon meat, improves lipid status, enhances nutritional components, and provides a new solution for the food industry to develop healthier meat products.

Description

Technical Field

[0001] A solid fat substitute for luncheon meat and its preparation method belong to the field of food processing technology. Background Technology

[0002] Fat is an important source of energy, and the World Health Organization (WHO) advocates replacing saturated and hydrogenated fats with natural vegetable oils, which is a potential solution for a healthy daily diet. With the significant increase in demand for solid fat alternatives in meat, baked goods, and confectionery products, protein replacements for solid fats (fats high in saturated fatty acids) are receiving more attention in food processing.

[0003] Luncheon meat mainly suffers from problems such as oil and water separation and discoloration. This involves oil precipitation and oxidation upon contact with air, possibly due to poor water-holding and binding properties, or an excessively high fat content. Adding plant-based fat substitutes imparts better water-holding, oil-holding, and antioxidant properties, addressing these problems of traditional luncheon meat. However, different solid fat substitutes have different physicochemical properties, which may significantly impact the taste, juiciness, texture, chewiness, and storage properties of meat products.

[0004] Solidified vegetable oil as a substitute for saturated fats is a natural fat substitute method, and the construction of oleogels through capillary forces is a green, purely physical process. It involves dispersing particles in an oil phase, adding a secondary fluid to form an oil-based suspension of colloidal particles, and then allowing the suspension to gel-like state as the colloidal particles cross the particle network. Therefore, the properties of the colloidal particles and the mutual wettability of the ternary system formed by the continuous phase will affect the strength of the capillary bridges or capillary forces, ultimately influencing the oleogel. Currently, capillary suspensions are rarely used in food applications.

[0005] This invention researches a solid fat substitute for luncheon meat. First, microgel particles suitable for capillary forces are prepared by enzymatically modifying soybean protein and soybean nanofibers. Then, these particles are used to prepare an oleogel with good stability, oil retention, and antioxidant properties, replacing the animal solid fat (fatty meat) in luncheon meat production. The results open up prospects for the application of solidified vegetable oil using soybean protein and fiber in luncheon meat. Furthermore, the oleogel containing soybean protein and fiber will have other significant advantages, such as replacing some lipids with protein or fiber and utilizing the bioactive compounds still present in the particles, which will contribute to the development of healthier food ingredients and products. Summary of the Invention

[0006] The purpose of this invention is to provide a solid fat substitute for luncheon meat and its preparation method. This invention utilizes the gel stability of soybean protein hydrolysate and the water and oil absorption properties of amphiphilic composite soybean nanofibers to form colloidal particles. A trace amount of secondary fluid is added to the capillary suspension, allowing it to construct a stable network structure in a hydrophobic oil, thus preparing a stable and healthy solid fat substitute.

[0007] The present invention achieves the above-mentioned objectives through the following technical solutions:

[0008] The steps for preparing the above-mentioned fat substitutes are as follows:

[0009] (1) Preparation of soybean protein hydrolysate: Papain was added to soybean protein isolate solution at an enzyme / substrate ratio of 0.05%, and enzymatic hydrolysis was carried out under the conditions of pH 7.0 and 70℃. The hydrolysate was boiled for 5 minutes to terminate the reaction and then freeze-dried to obtain soybean protein hydrolysate (SPH).

[0010] (2) Preparation of composite microgels: Soybean residue was washed and dispersed in distilled water, magnetically stirred for 4 hours, homogenized at 5000 rpm for 5 minutes, ultrasonicated at 750 W for 15 minutes, and freeze-dried to obtain soybean nanofibers (SNF). The SPH and SNF obtained in step (1) were stirred at room temperature in different proportions, heated in a 90℃ water bath for 30 minutes, cooled to form a gel, diluted with four times the volume of distilled water, homogenized at high speed, and freeze-dried for later use.

[0011] (3) Oil gel preparation: The microgel obtained in step (2) is mixed with soybean oil and dispersed at high speed. A small amount of secondary fluid is added to prepare a solid fat substitute for luncheon meat based on soybean protein composite soybean fiber microgel, and it is used in luncheon meat preparation at 15% by weight.

[0012] More preferably, the enzymatic hydrolysis time in step (1) is 10 min, which exhibits better functional properties such as gelation and solubility.

[0013] More preferably, the SPH:SNF ratio in step (2) is 10:0, 10:1, 5:1, or 5:2.

[0014] More preferably, in step (2), the high-speed homogenization speed is 8000-12000 rpm and the time is 1-5 min.

[0015] More preferably, in step (3), the concentration of the microgel in soybean oil is 4-8 wt%, and the volume ratio of the secondary fluid added is 0.1-0.3% (V / V).

[0016] More preferably, in step (3), the high-speed dispersion speed is 300-10000 rpm and the high-speed dispersion time is 20-40 s.

[0017] This invention provides a solid fat substitute for luncheon meat and its preparation method, opening up prospects for the application of soybean protein and fiber-cured vegetable oil in meat products as a substitute for solid fat.

[0018] The beneficial effects of this invention are as follows:

[0019] (1) The present invention utilizes soybean protein hydrolysate combined with soybean nanofibers to prepare microgel particles. These particles are soft, highly expanded internal network structure colloids with good water retention, oil retention, antioxidant properties, porous adsorption and other characteristics, making them a high-quality carrier for plant oils.

[0020] (2) Due to the excellent properties of the particles, a secondary fluid can be added to the suspension system of microgel and vegetable oil to form a ternary system that wets each other by using capillary force, so that the oil gel has a stable network structure, good oxidation stability and thermal stability, and the raw materials are natural and the process is simple.

[0021] (3) Using the above-prepared oleogel as a fat substitute for luncheon meat can maintain the tight binding of the components within the luncheon meat, enhance its textural elasticity, and slow down oil oxidation, which is beneficial for its storage and preservation. In addition, replacing some lipids with protein or fiber and utilizing the bioactive compounds still present in the particles will help develop healthier food ingredients and products. Attached Figure Description

[0022] Figure 1 Analysis of the antioxidant properties of oleogels with different proportions;

[0023] Figure 2 Rheological analysis of oleogel with different proportions;

[0024] Figure 3 This is a flowchart. Detailed Implementation

[0025] A solid fat substitute for luncheon meat, specific implementation method 1:

[0026] (1) Preparation of soybean protein hydrolysate: Papain was added to soybean protein isolate solution at an enzyme / substrate ratio of 0.05%, and enzymatic hydrolysis was carried out under the conditions of pH 7.0 and 70℃. The hydrolysate was boiled for 5 minutes to terminate the reaction and then freeze-dried to obtain soybean protein hydrolysate (SPH).

[0027] (2) Preparation of composite microgels: Soybean residue was washed and dispersed in distilled water, magnetically stirred for 4 hours, homogenized at 5000 rpm for 5 minutes, ultrasonicated at 750 W for 15 minutes, and freeze-dried to obtain soybean nanofibers (SNF). The SPH and SNF obtained in step (1) were stirred at a ratio of 10:1 at room temperature, heated in a 90℃ water bath for 30 minutes, cooled to form a gel, diluted with four times the volume of distilled water, homogenized at 1000 rpm for 2 minutes, and freeze-dried for later use.

[0028] (3) Preparation of oleogel: The microgel obtained in step (2) is mixed with soybean oil at a concentration of 4wt%, and secondary fluid with a volume ratio of 0.1% is added during high-speed dispersion to obtain a solid fat substitute for luncheon meat based on soybean protein composite soybean fiber microgel.

[0029] A solid fat substitute for luncheon meat, specific embodiment 2:

[0030] (1) Preparation of soybean protein hydrolysate: Papain was added to soybean protein isolate solution at an enzyme / substrate ratio of 0.05%, and enzymatic hydrolysis was carried out under the conditions of pH 7.0 and 70℃. The hydrolysate was boiled for 5 minutes to terminate the reaction and then freeze-dried to obtain soybean protein hydrolysate (SPH).

[0031] (2) Preparation of composite microgels: Soybean residue was washed and dispersed in distilled water, magnetically stirred for 4 hours, homogenized at 5000 rpm for 5 minutes, ultrasonicated at 750 W for 15 minutes, and freeze-dried to obtain soybean nanofibers (SNF). The SPH and SNF obtained in step (1) were stirred at a ratio of 5:1 at room temperature, heated in a 90℃ water bath for 30 minutes, cooled to form a gel, diluted with four times the volume of distilled water, homogenized at 1000 rpm for 2 minutes, and freeze-dried for later use.

[0032] (3) Preparation of oleogel: The microgel obtained in step (2) is mixed with soybean oil at a concentration of 6wt%. During the high-speed dispersion process, 0.2% secondary fluid is added by volume to obtain a solid fat substitute for luncheon meat based on soybean protein composite soybean fiber microgel.

[0033] A solid fat substitute for luncheon meat, specific implementation method 3:

[0034] (1) Preparation of soybean protein hydrolysate: Papain was added to soybean protein isolate solution at an enzyme / substrate ratio of 0.05%, and enzymatic hydrolysis was carried out under the conditions of pH 7.0 and 70℃. The hydrolysate was boiled for 5 minutes to terminate the reaction and then freeze-dried to obtain soybean protein hydrolysate (SPH).

[0035] (2) Preparation of composite microgels: Soybean residue was washed and dispersed in distilled water, magnetically stirred for 4 hours, homogenized at 5000 rpm for 5 minutes, ultrasonicated at 750 W for 15 minutes, and freeze-dried to obtain soybean nanofibers (SNF). The SPH and SNF obtained in step (1) were stirred at room temperature in a 5:2 ratio, heated in a 90℃ water bath for 30 minutes, cooled to form a gel, diluted with four times the volume of distilled water, homogenized at 1000 rpm for 2 minutes, and freeze-dried for later use.

[0036] (3) Preparation of oleogel: The microgel obtained in step (2) is mixed with soybean oil at a concentration of 8wt%. During the high-speed dispersion process, 0.3% secondary fluid is added by volume to obtain a solid fat substitute for luncheon meat based on soybean protein composite soybean fiber microgel.

[0037] A solid fat substitute for luncheon meat, comparative embodiment 1:

[0038] In step (2), the ratio of SPH to SNF is 10:0, and the remaining steps are the same as in specific implementation method 1.

[0039] Comparative Experiment 1: Antioxidant Activity Analysis

[0040] Determine its DPPH radical scavenging ability and ABTS radical scavenging ability.

[0041] Depend on Figure 1 It can be seen that the antioxidant capacity is best when the ratio of SPH to SNF is 5:2 (p<0.05).

[0042] Comparative Experiment 2: Rheological Analysis

[0043] Rheological analysis can determine the interactions between gel microstructures and characterize changes in food in the oral cavity. During chewing, rheological properties such as viscosity, elasticity, and texture are closely related.

[0044] Comparative Experiment 3: Preparation of Luncheon Meat

[0045] Luncheon meat preparation: Mix lean meat (61.0%), oil gel (15.0%), water (15.0%), starch (5.2%), salt (1.5%), cooking wine (1.5%), sucrose (0.4%), pepper powder (0.2%), monosodium glutamate (0.1%), and five-spice powder (0.1%) by weight percentage, chop and mix, put into a mold and cook for 30 minutes to form, then cool to room temperature.

Claims

1. A method for preparing a solid fat substitute for luncheon meat, characterized in that, The method includes the following steps: (1) Preparation of soybean protein hydrolysate: Papain was added to soybean protein isolate solution at an enzyme / substrate ratio of 0.05%, and enzymatic hydrolysis was carried out under the conditions of pH 7.0 and 70℃. The hydrolysate was boiled for 5 minutes to terminate the reaction and then freeze-dried to obtain soybean protein hydrolysate SPH. (2) Preparation of composite microgel: Soybean residue was washed and dispersed in distilled water, magnetically stirred for 4 hours, homogenized at 5000 rpm for 5 minutes, ultrasonicated at 750 W for 15 minutes, and freeze-dried to obtain soybean nanofibers (SNF); SPH and SNF obtained in step (1) were mixed in proportions of 10:1, 5:1 and 5:2 respectively, stirred at room temperature, heated in a 90℃ water bath for 30 minutes, cooled to form a gel, diluted with four times the volume of distilled water, homogenized at high speed, and freeze-dried for later use; (3) Preparation of oleogel: During the high-speed dispersion of the microgel obtained in step (2) with soybean oil, a small amount of secondary fluid is added to obtain a solid fat substitute for luncheon meat based on soybean protein composite soybean fiber microgel, and it is used in luncheon meat preparation at 15% by weight.

2. The preparation method according to claim 1, characterized in that, The enzymatic hydrolysis time in step (1) is 10-60 min.

3. The preparation method according to claim 1, characterized in that, In step (2), the high-speed homogenization speed is 8000-12000 rpm and the time is 1-5 min.

4. The preparation method according to claim 1, characterized in that, In step (3), the concentration of microgel in soybean oil is 4-8 wt%, and the volume ratio of secondary fluid added is 0.1-0.3% (V / V).

5. The preparation method according to claim 1, characterized in that, In step (3), the high-speed dispersion speed is 300-10000 rpm and the high-speed dispersion time is 20-40 s.

Images