A soy source high-moisture composite drawn protein meat emulsion and a preparation method thereof

Abstract

The application discloses a kind of high-moisture composite protein meat paste of bean source and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the high-moisture composite protein meat paste of bean source provided by the application comprises the following steps: compounding pea protein and soybean protein, adjusting the ratio of the two, adding water and pre-emulsified vegetable oil during extrusion by means of extrusion technology, so that the moisture content is 67%-73%, the pre-emulsified vegetable oil content is 8%-12%, and after extrusion molding, cooling, cutting and packaging, the high-moisture composite protein meat paste of bean source is obtained.The high-moisture composite protein meat paste of bean source has high water content, soft taste, rich filamentous structure, soft and tender texture similar to meat paste, is easy to chew and swallow, and is especially suitable for people with dental diseases or people who like soft taste.

Description

Technical Field

[0001] This invention relates to a soybean-derived high-moisture composite textured protein mince and its preparation method, belonging to the field of protein deep processing technology. Background Technology

[0002] Protein is one of the six essential nutrients for the human body. As an indispensable nutrient and key structural component in most foods, exogenous food protein can effectively provide the amino acids needed for the body's growth and development, and is also the basis for protein synthesis in the body. For a long time, animal protein has occupied an absolute mainstream position in the protein market. With the continuous improvement of economic and scientific levels, plant protein, as a low-cost, low-risk source of cardiovascular and cerebrovascular diseases and vegetarian-friendly protein source, is gradually gaining attention.

[0003] Soy protein is a high-quality plant protein source due to its low price, high yield, and high protein content. However, most of the soy products on the market are currently minimally processed soy products such as soy milk and tofu, which often do not have the same taste, flavor, and nutritional characteristics as high-quality animal protein.

[0004] Textured vegetable protein is a meat-like food made by extruding plant protein powder with water. However, most products on the market today are produced using low-moisture extrusion technology. These products are puffed and porous, requiring rehydration before consumption. They also have a soft, mushy texture, lacking firmness, and are significantly different from animal meat, failing to meet consumer demand for plant-based meat products. High-moisture extrusion technology can transform the globular plant protein molecules in legumes into fibrous structures, producing plant protein meat similar to animal muscle fibers—high-moisture textured vegetable protein. This product has a smooth surface, moderate internal firmness, and a distinct fibrous texture, improving the taste, flavor, and nutritional value of legumes. It has significant research and development potential.

[0005] However, most currently produced high-moisture textured vegetable protein has a moisture content of around 50%-60%. Its texture is similar to lean animal meat fibers, offering good chewability, but it suffers from coarse fibers, a firm texture, and a tendency to get stuck in teeth, making it unsuitable for people with dental problems or those who prefer a softer texture. Therefore, increasing the moisture content during processing can help achieve a softer, more tender texture, similar to minced meat, while retaining some fibrous texture, making it easier to chew and swallow. However, for most plant protein raw materials, excessively high moisture content results in a thin, slurry-like protein solution that cannot be extruded into solid plant-based meat blocks.

[0006] In addition, lipids are an important component for improving the appearance quality of extruded texturized plant protein, with a content of about 10%. During extrusion, they mainly act as a lubricant, forming lipid complexes with starch and protein, making the texturized plant protein smoother and shinier. However, the amount of vegetable oil added during the preparation of texturized plant protein is relatively small, and it is an additional substance. In actual operation, uneven mixing and oil seepage after long-term storage are prone to occur.

[0007] Therefore, there is an urgent need to develop a type of fibrous meat paste that can be shaped, has a good taste, high water content, and whose lipids and textured plant proteins can be evenly mixed during the preparation process and whose fat does not seep out after long-term storage. Summary of the Invention

[0008] [Technical Issues]

[0009] The present invention aims to solve the problems of existing high-moisture textured protein with a moisture content of 50%-60%, which has coarse fibers, a hard texture, and is easy to get stuck in teeth. Furthermore, textured plant protein is prone to uneven mixing and oil seepage after long-term storage during actual operation.

[0010] [Technical Solution]

[0011] To address the aforementioned problems, this invention provides a method for preparing a high-moisture, textured soybean protein mince. This invention combines pea protein and soybean protein, adjusting their ratio, and utilizes extrusion technology to regulate the water and oil inflow during the extrusion process. This results in a high-moisture, textured soybean protein mince with a moisture content as high as 70%. This high-moisture, textured soybean protein mince has a soft texture, a delicate flavor, and is rich in nutrients. It is a novel, nutritious, and healthy plant-based protein product with high protein content, low fat content, and excellent taste and flavor.

[0012] The first objective of this invention is to provide a method for preparing a soybean-derived high-moisture composite textured protein mince, the method comprising the following steps:

[0013] (1) Raw material crushing: Crush pea protein powder and soy protein powder and sieve them;

[0014] (2) Raw material premixing: Mix the pea protein powder and soy protein powder after sieving in step (1) evenly, put them into a sealed container, and let them stand for a period of time to obtain pea / soy protein powder;

[0015] (3) Preparation of pre-emulsified vegetable oil: Disperse the pea / soybean mixed protein powder from step (2) into deionized water, let it stand overnight at 2-8℃, and then stir for 20-60 minutes to fully disperse and hydrate the mixed protein powder to obtain a protein dispersion; add vegetable oil to the protein dispersion, and then use a high-speed shear emulsifier to perform shear emulsification to obtain pre-emulsified vegetable oil.

[0016] (4) Extruder parameter settings: Use a twin-screw extruder to adjust the temperature of the feeding zone, mixing zone, cooking zone, cooling zone and forming zone respectively; and set the feeding rate, water inlet rate, oil inlet rate and screw speed; continuously add water and pre-emulsified vegetable oil during the extrusion process so that the water and pre-emulsified vegetable oil are mixed evenly with the mixed protein powder in step (2) in the barrel. The moisture content of the material at the extruder outlet is 65% to 73% and the pre-emulsified vegetable oil content is 8% to 12%.

[0017] (5) Extrusion molding: The material with adjusted moisture and pre-emulsified vegetable oil content is extruded in an extruder and cooled through a cooling die to obtain soybean-derived high-moisture composite textured protein meat paste.

[0018] (6) Cutting and shaping: The soybean-derived high-moisture composite textured protein mince collected at the extruder outlet is trimmed into the desired shape with scissors;

[0019] (7) Packaging and preservation: The trimmed soybean high-moisture compound textured protein mince is packed into a vacuum packaging bag, and vacuum sealed with a vacuum sealing machine.

[0020] In one embodiment, the mesh size of the sieve in step (1) is 80 to 100 mesh.

[0021] In one embodiment, the pea protein powder in step (1) has a crude protein content of ≥80% and a crude fat content of ≤7%; the soybean protein powder has a crude protein content of ≥45% and a crude fat content of ≤7%.

[0022] In one embodiment, the mass ratio of pea protein powder to soy protein powder in step (2) is 1 to 1.5:1.

[0023] In one embodiment, the mixing in step (2) involves mixing pea protein powder and soy protein powder in 3 to 5 batches, stirring for 3 to 5 minutes each time.

[0024] In one embodiment, the static storage time in step (2) is 10 to 20 hours.

[0025] In one embodiment, the vegetable oil mentioned in step (3) is one or more of rapeseed oil, soybean oil, and peanut oil.

[0026] In one embodiment, the pre-emulsified vegetable oil in step (3) contains 400–500 g / L of vegetable oil and 80–150 g / L of mixed protein powder; the shear rate is 7–10 × 10⁻⁶. 3 The speed is r / min, and the shearing time is 2 to 5 min.

[0027] In one embodiment, the temperatures of different zones of the twin-screw extruder in step (4) are set as follows: feeding zone temperature 50℃~70℃, mixing zone temperature 85℃~100℃, cooking zone temperature 135℃~145℃, cooling zone temperature 120℃~130℃, and forming zone temperature 50℃~75℃.

[0028] In one embodiment, the temperatures of different zones of the twin-screw extruder in step (4) are set as follows: feeding zone temperature 60°C, mixing zone temperature 90°C, cooking zone temperature 140°C, cooling zone temperature 130°C, and forming zone temperature 70°C.

[0029] In one embodiment, the feeding rate in step (4) is set to 150-200 g / h, preferably 150-170 g / h, and more preferably 150 g / h.

[0030] In one embodiment, the screw speed of the twin-screw extruder in step (4) is set to 150-250 r / min, preferably 180-200 r / min, and more preferably 180 r / min.

[0031] In one embodiment, the trimming in step (6) involves cutting the extruded composite textured protein into cubes approximately 3.5 cm long or strips approximately 10 cm long using scissors.

[0032] The second objective of this invention is to provide a soybean-derived high-moisture composite textured protein mince prepared by the method described above.

[0033] The third objective of this invention is to provide an application of the above-described high-moisture composite textured protein mince from soybeans in food processing.

[0034] The fourth objective of this invention is to provide a vegetarian chicken meat paste, vegetarian chicken cutlet, or vegetarian sausage comprising the above-described soy-derived high-moisture composite textured protein meat paste.

[0035] Beneficial effects:

[0036] (1) This invention does not contain any additives and uses peas and soybeans to prepare high-moisture composite textured protein mince;

[0037] (2) The present invention has no waste of protein powder during the preparation process, high raw material utilization rate, almost no waste generated, continuous production, high process integration, low energy consumption, which is conducive to increasing the added value of pea protein powder and soybean protein powder.

[0038] (3) The high moisture extrusion process is adopted. The high moisture extrusion temperature is lower than that of the low moisture extrusion. The high moisture extrusion product needs to be cooled by a mold (the mold temperature is usually between 50 and 70°C). The product can be used directly, which greatly reduces the damage to the nutrients in pea protein powder and soybean protein powder.

[0039] (4) The material at the extruder outlet has a moisture content of over 67%, which is far higher than the moisture content of the commonly used high-moisture textured protein mince (50-60%). The resulting high-moisture complex textured protein mince from soybeans retains the fibrous texture while being soft and easy to chew and swallow, with a good taste, smooth surface, uniform color, no obvious beany smell, rich nutrition, and excellent flavor. It significantly improves the common problems of textured protein such as coarse fibers, hard texture, and easy to get stuck in teeth, and is especially suitable for people with dental diseases or those who prefer a soft texture.

[0040] (4) The product does not require rehydration and can be used as a meat substitute in the processing of minced chicken, shredded meat, and vegetarian sausages. It has a distinct fibrous structure with a texture degree of 1.0–1.1, fiber strength of 0.15–0.25 kg, elasticity of 0.3–0.4, hardness of 2–3 kg, and chewiness (×10). 3 The value is 1.8 to 2.5.

[0041] (5) The added oil is added in the form of pre-emulsified vegetable oil after pre-emulsification, which improves the taste and reduces oil leakage and uneven oil addition. Attached Figure Description

[0042] Figure 1 This is a process flow diagram of the present invention;

[0043] Figure 2 The images show the appearance and internal structure of the soybean-derived high-moisture composite textured protein mince obtained in Example 1 of this invention, where (a) is the appearance and (b) is the internal structure. Detailed Implementation

[0044] The following embodiments are used to illustrate the present invention, but are not intended to limit the scope of the invention. Any modifications or substitutions made to the methods, steps, or conditions of the present invention without departing from the spirit and essence of the invention are within the scope of the invention. Unless otherwise specified, the experimental materials, reagents, and instruments used in the embodiments of the present invention are commercially available. Unless otherwise specified, the technical means used in the embodiments are conventional means well known to those skilled in the art.

[0045] The specific test methods for the following texture, fiber strength, elasticity, hardness, and chewiness are referenced from the literature "Comparative structural, digestion and absorption characterization of three common extruded plant proteins".

[0046] Pea protein powder was purchased from Yantai Shuangta Food Co., Ltd., and its basic physicochemical properties are shown in Table 1 below.

[0047] Table 1 Basic Physicochemical Indicators of Pea Protein Powder

[0048]

[0049] Soy protein powder was purchased from Anyang Tianxiangrui Food Co., Ltd., and its basic physicochemical properties are shown in Table 2 below.

[0050] Table 2 Basic Physicochemical Indicators of Soy Protein Powder

[0051]

[0052]

[0053] Example 1

[0054] A soybean-derived high-moisture composite textured protein and its preparation method, the method comprising the following steps:

[0055] (1) Raw material crushing: crush pea protein powder and soybean protein powder into small particles, pass them through an 80-mesh sieve, and weigh 1 kg of each;

[0056] (2) Raw material premixing: The weighed protein powder is mixed in a powder mixer in 3 batches at a ratio of pea protein powder: soy protein powder = 50:50 (w / w), each batch is mixed for 5 minutes, and then left to stand for 15 hours to obtain mixed protein powder.

[0057] (3) Preparation of pre-emulsified vegetable oil: The pea / soybean mixed protein powder from step (2) was dispersed in deionized water, left to stand overnight at 4°C, and then stirred for 30 minutes to fully disperse and hydrate the mixed protein powder, resulting in a protein dispersion. Soybean oil was added to the protein dispersion to make the soybean oil content in the dispersion 450 g / L and the mixed protein powder content 100 g / L. Then, a high-speed shear emulsifier was used at 8.5 × 10⁻⁶ rpm. 3 Pre-emulsified vegetable oil was obtained by shearing and emulsifying at a rate of r / min for 3 min.

[0058] (4) Extruder parameter settings: An ATSZE-16 co-rotating twin-screw extruder was used. After starting the twin-screw extruder, it was preheated. The preset temperatures of each section of the extruder were: 60°C for the feeding zone, 90°C for the mixing zone, 140°C for the cooking zone, 130°C for the cooling zone, and 70°C for the forming zone. The screw speed was adjusted to 180 r / min and the feeding speed was 150 g / h. Water and pre-emulsified vegetable oil were continuously added during the extrusion process to make the water and pre-emulsified vegetable oil and the mixed protein powder in step (2) mix evenly in the barrel. The moisture content of the material at the extruder outlet was 70% and the pre-emulsified vegetable oil content was 10%.

[0059] (5) Extrusion molding: The material with adjusted moisture and pre-emulsified vegetable oil content is extruded in an extruder and cooled through a cooling die about 40cm long, 3.5cm wide and 0.5cm high to obtain soybean-derived high-moisture composite textured protein meat paste.

[0060] (6) Cutting: At the extruder outlet, use scissors to cut the extruded composite textured protein into cubes about 3.5cm long or strips about 10cm long;

[0061] (7) Packaging: Pack the soybean-derived high-moisture composite textured protein mince into a vacuum packaging bag, vacuum seal it with a vacuum sealing machine, and freeze it at -20℃ after natural cooling.

[0062] The performance test results are shown in Table 3 below:

[0063] Table 3 Performance test results of Example 1

[0064]

[0065] The appearance and internal structure of the soybean-derived high-moisture composite textured protein mince obtained in Example 1 are shown in the figures below. Figure 2 a and Figure 2 b. It has a smooth surface, uniform color, is juicy, tastes good, and has a distinct fibrous structure similar to animal meat.

[0066] Example 2

[0067] The specific operation steps are the same as in Example 1, except that in step (2), the weighed protein powder is mixed in batches at a ratio of pea protein powder: soy protein powder = 55:45 (w / w).

[0068] The detection results of the soybean-derived high-moisture composite textured protein prepared in this embodiment are shown in Table 4 below:

[0069] Table 4 Performance test results of Example 2

[0070]

[0071] Example 3

[0072] The specific operation steps are the same as in Example 1, except that in step (4), the moisture content of the material is adjusted so that the final moisture content of the material is 67%.

[0073] The test results of the soybean-derived high-moisture composite textured protein prepared in this embodiment are shown in Table 5 below:

[0074] Table 5 Performance test results of Example 3

[0075]

[0076] Comparative Example 1

[0077] The specific operation steps are the same as in Example 1, except that step (3) is not required, and soybean oil is added directly in step (4), and the soybean oil content in the final product is 5%.

[0078] The test results of the high-moisture complex textured protein mince prepared in this comparative example are shown in Table 6 below:

[0079] Table 6 Performance test results of Comparative Example 1

[0080]

[0081] The composite textured meat paste prepared in Comparative Example 1 showed significant oil leakage after being frozen and thawed.

[0082] Comparative Example 2

[0083] The specific operation steps are the same as in Example 1, except that in step (2), the weighed protein powder is mixed in batches in a ratio of pea protein powder: soy protein powder = 45:55.

[0084] The test results of the high-moisture complex textured protein mince prepared in this comparative example are shown in Table 7 below:

[0085] Table 7 Performance test results of Comparative Example 2

[0086]

[0087] The composite textured protein meat filaments prepared in Comparative Example 2 lacked sufficient strength and chewiness, failing to provide a chewy texture similar to animal meat filaments.

[0088] Comparative Example 3

[0089] The specific operation steps are the same as in Example 1, except that in step (4), the moisture content of the material is adjusted so that the final moisture content of the material is 75%.

[0090] The test results of the high-moisture complex textured protein meat paste prepared in this comparative example are shown in Table 8 below:

[0091] Table 8 Performance test results of Comparative Example 3

[0092]

[0093] The composite textured protein mince prepared in Comparative Example 3 had too high a moisture content, could barely be shaped, and deformed after being touched slightly.

[0094] Comparative Example 4

[0095] The specific operation steps are the same as in Example 1, except that in step (1), soybean protein powder is used as the raw material, and the soybean protein powder is crushed into small particles and passed through an 80-mesh sieve.

[0096] The results of this comparative example show that the soybean protein liquid at this moisture content is a thin slurry and cannot be formed.

[0097] Comparative Example 5

[0098] The specific operation steps are the same as in Example 1, except that in step (1), pea protein powder is used as the raw material, and the pea protein powder is crushed into small particles and passed through an 80-mesh sieve.

[0099] The results of this comparative example show that the extruder was clogged during actual operation and could not produce anything.

[0100] Comparative Example 6

[0101] The specific operation steps are the same as in Example 1, except that the organization process uses a larger-capacity FMHE36-32 twin-screw extruder. In step (4), the extruder parameters are set as follows: 50°C for the feeding zone, 80°C for the mixing zone, 150°C for the cooking zone, 150°C for the cooling zone, and 70°C for the forming zone; the screw speed is adjusted to 300 r / min and the feeding speed is 5 kg / h; water and pre-emulsified vegetable oil are continuously added during the extrusion process so that the water and pre-emulsified vegetable oil are mixed evenly with the material in the barrel. The moisture content of the material at the extruder outlet is 70% and the pre-emulsified vegetable oil content is 10%.

[0102] The results of this comparative example show that the liquid material is a thin slurry at this moisture content and cannot be formed.

[0103] Table 9 shows the comparative results of the soybean-derived high-moisture composite textured protein mince prepared in Examples 1-3 and Comparative Examples 1-6:

[0104] Table 9 Comparison results of soybean-derived high-moisture composite textured protein mince prepared in Examples 1-3 and Comparative Examples 1-6

[0105]

[0106] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing a composite textured protein mince, characterized in that, The method includes the following steps: (1) Raw material crushing: crush pea protein powder and soybean protein powder and pass them through an 80-100 mesh sieve; (2) Raw material premixing: Mix the pea protein powder and soy protein powder after sieving in step (1) evenly, wherein the mass ratio of pea protein powder to soy protein powder is 1~1.5:1, put them into a sealed container, let them stand and store, and obtain pea / soy mixed protein powder. (3) Preparation of pre-emulsified vegetable oil: The pea / soybean mixed protein powder obtained in step (2) is dispersed in deionized water, left to stand overnight at 2~8 ℃, and then stirred for 20~60 min to fully disperse and hydrate the pea / soybean mixed protein powder to obtain a protein dispersion; vegetable oil is added to the protein dispersion, and then shear emulsification is performed using a high-speed shear emulsifier to obtain pre-emulsified vegetable oil; the vegetable oil content in the pre-emulsified vegetable oil is 400~500 g / L, and the mixed protein powder content is 80~150 g / L; (4) Extruder parameter settings: Using an ATSZE-16 co-rotating twin-screw extruder, the temperature of the feeding zone, mixing zone, cooking zone, cooling zone, and forming zone was adjusted respectively; and the feeding rate, water inlet rate, oil inlet rate, and screw speed were set; water and pre-emulsified vegetable oil were added during the extrusion process to make the water and pre-emulsified vegetable oil and the mixed protein powder in step (2) evenly mixed in the barrel. The moisture content of the material at the extruder outlet was 67% to 70%, and the mass fraction of pre-emulsified vegetable oil was 8% to 12%; the temperature of different zones of the twin-screw extruder was set as follows: feeding zone temperature 50℃ to 70℃, mixing zone temperature 85℃ to 100℃, cooking zone temperature 135℃ to 145℃, cooling zone temperature 120℃ to 130℃, and forming zone temperature 50℃ to 75℃; the feeding rate was set to 150 g / h; (5) Extrusion molding: The material with adjusted moisture and pre-emulsified vegetable oil content in step (4) is extruded and cooled through a cooling die to obtain soybean-derived high-moisture composite textured protein mince; (6) Cutting and shaping: The soybean-derived high-moisture composite textured protein mince collected at the extruder outlet is trimmed into the required shape with scissors; (7) Packaging and preservation: The trimmed soybean high-moisture composite textured protein mince is packed into a vacuum packaging bag, and vacuum sealed with a vacuum sealing machine.

2. The method for preparing a composite textured meat paste according to claim 1, characterized in that, The vegetable oil mentioned in step (3) is one or more of rapeseed oil, soybean oil, and peanut oil.

3. The method for preparing a composite textured meat paste according to claim 1, characterized in that, In step (3), the shear rate is 8.5 × 10⁻⁶. 3 ~10×10 3 The speed is r / min, and the shearing time is 2~5 min.

4. The method for preparing a composite textured meat paste according to claim 1, characterized in that, Step (4) Set the screw speed of the twin-screw extruder to 150-250 r / min.

5. The method for preparing a composite textured meat paste according to claim 1, characterized in that, Step (4) Set the screw speed of the twin-screw extruder to 180-200 r / min.

6. The method for preparing a composite textured meat paste according to claim 1, characterized in that, Step (4) Set the screw speed of the twin-screw extruder to 180 r / min.

7. The method for preparing a composite textured vegetable protein mince according to claim 1, characterized in that, The static storage time in step (2) is 10~20h.

8. The composite textured meat paste prepared by the method according to any one of claims 1 to 7.

9. The application of the composite textured protein mince as described in claim 8 in food processing.

10. Vegetarian chicken meat paste, vegetarian chicken cutlet, or vegetarian sausage comprising the composite textured protein meat paste of claim 8.

Images