Plant fish ball without adding white pigment and preparation method thereof

Abstract

The application discloses a plant fish ball without adding white pigment and a preparation method thereof, which comprises the following raw materials in parts by weight: konjac fine powder 2-6 parts, carrageenan 1-2 parts, vegetable oil 2-5 parts, gluten powder 2-5 parts, soybean protein powder 2-5 parts, green bean starch 2-5 parts, modified starch 2-5 parts, soybean protein isolate 1-3 parts, methyl cellulose 0.1-0.3 parts, compound flavoring 3-6 parts, calcium hydroxide 0.1 part, and the rest is water. The method can present the white color of the fish ball without adding titanium dioxide, and can increase the protein content and provide the elastic and crisp and smooth taste with the konjac gum. The plant fish ball without adding the whitening agent provided by the application has little difference in whiteness from the plant fish ball with titanium dioxide, and the hardness, elasticity, chewiness and other taste indexes are all improved compared with the plant fish ball with titanium dioxide.

Description

[Technical Field]

[0001] This invention relates to the field of plant-based meat technology, and in particular to a plant-based fish ball without added white pigment and its preparation method. [Background Technology]

[0002] Konjac gum is a common main ingredient in plant-based fish balls. Most commercially available plant-based fish balls are made with a konjac gum and starch system, requiring the addition of titanium dioxide (a whitening agent) to achieve their white color. However, recent studies have shown that titanium dioxide poses potential hazards. On February 18, 2020, the European Union classified inhalable titanium dioxide as a Group 2 suspected carcinogen. Studies have confirmed that titanium dioxide diffused into the air cannot be metabolized in the lungs and accumulates continuously, with some carcinogenic evidence already found in animal experiments. New research from the University of Massachusetts Amherst has found that the food additive titanium dioxide may interfere with the gut microbiota, potentially leading to colitis.

[0003] For health reasons, the use of titanium dioxide in food should be avoided as much as possible. It is necessary to find a suitable alternative for plant-based fish balls that can ensure the safety and hygiene of plant-based fish balls while also making them white like regular fish balls, thus preserving their color and taste.

[0004] Therefore, it is necessary to provide a plant-based fish ball without added white pigment and its preparation method to overcome the above-mentioned defects. [Summary of the Invention]

[0005] The purpose of this invention is to provide a plant-based fish ball without added white pigment and its preparation method, aiming to solve the problem of how to whiten plant-based fish balls without adding titanium dioxide, and to ensure the color and taste of plant-based fish balls.

[0006] To achieve the above objectives, the present invention provides a plant-based fish ball without added white pigment, comprising the following raw materials in parts by weight: 2-6 parts konjac flour, 1-2 parts guar gum, 2-5 parts vegetable oil, 2-5 parts wheat gluten, 2-5 parts soy protein powder, 2-5 parts mung bean starch, 2-5 parts modified starch, 1-3 parts soy protein isolate, 0.1-0.3 parts methylcellulose, 3-6 parts compound seasoning, 0.1 parts calcium hydroxide, and the remainder being water.

[0007] In a preferred embodiment, the weight parts of each raw material are as follows: 4 parts konjac flour, 1 part guar gum, 4 parts vegetable oil, 3 parts wheat gluten, 3 parts soy protein, 3 parts mung bean starch, 3 parts modified starch, 1 part soy protein isolate, 0.2 parts methylcellulose, 4 parts compound seasoning, 0.1 parts calcium hydroxide, and the remainder is water.

[0008] In a preferred embodiment, it further includes 2 to 5 parts of one or more of hydroxypropyl starch, acetate starch, and acetylated distarch phosphate.

[0009] In a preferred embodiment, the compound seasoning comprises the following ingredients in parts by weight: 1-2 parts white sugar, 1-2 parts spices, 0.5-1 part edible salt, and 0.5-1 part yeast extract.

[0010] This invention also provides a method for preparing plant-based fish balls without added white pigment, comprising:

[0011] Step 10: Mix konjac flour, guar gum, gluten, soy protein powder, mung bean starch, modified starch, soy protein isolate, and methylcellulose in their respective proportions, add water and stir evenly to obtain the first slurry;

[0012] Step 20: The first slurry is swollen under predetermined refrigeration conditions for 4 hours to obtain the second slurry;

[0013] Step 30: Add compound seasoning, vegetable oil, and calcium hydroxide solution to the second slurry in their respective proportions, and stir well;

[0014] Step 40: Boil in water at 90℃ for 45 minutes to solidify;

[0015] Step 50: Soak in 0.5% citric acid solution for 30 minutes, then rinse with running water to remove the alkaline taste;

[0016] Step 60: Sterilization, quick-freezing and packaging.

[0017] In a preferred embodiment, in step S60, the sterilization temperature is 121°C and the time is 10-15 min.

[0018] This invention provides plant-based fish balls without added whitening agents and their preparation method. The whiteness of the plant-based fish balls is increased by adding soy protein isolate, soy protein powder, methylcellulose, and starch with higher brightness and whiteness. This method not only achieves the white color of fish balls without the addition of titanium dioxide, but also increases the protein content, providing a bouncy and smooth texture when combined with konjac gum. The plant-based fish balls without added whitening agents provided by this invention not only have a whiteness comparable to those with added titanium dioxide, but also exhibit improved texture indicators such as hardness, elasticity, and chewiness compared to those with added titanium dioxide. [Attached Image Description]

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 The flowchart illustrates the preparation method of plant-based fish balls without added white pigment provided by this invention.

[0021] Figure 2 An image showing the appearance of the plant-based fish balls without added white pigment provided by the present invention;

[0022] Figure 3 An image showing the appearance of existing plant-based fish balls (containing titanium dioxide);

[0023] Figure 4 Internal texture diagram of plant-based fish balls without added white pigment provided by the present invention;

[0024] Figure 5 This is an internal texture map of an existing plant-based fish ball (containing titanium dioxide).

Detailed Implementation Methods

[0025] To make the objectives, technical solutions, and beneficial effects of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described in this specification are merely for explaining the invention and are not intended to limit the invention.

[0026] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0027] It should also be further understood that the term "and / or" as used in this specification and the appended claims refers to any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0028] In an embodiment of the present invention, a plant-based fish ball without added white pigment is provided, which makes the white color of the plant-based fish ball comparable to that of existing plant-based fish balls with added whitening agents such as titanium dioxide, thereby improving the safety of the plant-based fish ball.

[0029] Specifically, plant-based fish balls without added white pigment include the following ingredients by weight: 2-6 parts konjac flour, 1-2 parts guar gum, 2-5 parts vegetable oil, 2-5 parts wheat gluten, 2-5 parts soy protein powder, 2-5 parts mung bean starch, 2-5 parts modified starch, 1-3 parts soy protein isolate, 0.1-0.3 parts methylcellulose, 3-6 parts compound seasoning, 0.1 parts calcium hydroxide, and the remainder is water.

[0030] Furthermore, the raw materials also include 2 to 5 parts of one or more of hydroxypropyl starch, acetate starch, and acetylated distarch phosphate.

[0031] The compound seasoning includes the following ingredients in parts by weight: 1-2 parts white sugar, 1-2 parts spices, 0.5-1 part edible salt, and 0.5-1 part yeast extract.

[0032] Therefore, adding soy protein isolate, soy protein powder, and methylcellulose to increase the whiteness of plant-based fish balls not only improves whiteness but also enhances texture. Furthermore, by selecting starches that, when combined with konjac gum, offer advantages in brightness, whiteness, and texture, the whiteness of the plant-based fish balls can be further improved.

[0033] It should be noted that the polysaccharide gel, vegetable oil, and seasonings in the compound of konjac flour, currant, gluten, methylcellulose, and hydroxypropyl starch have a significant impact on the finished plant-based fish balls. Specifically, the polysaccharide gel, a compound of konjac flour, currant, gluten, methylcellulose, and hydroxypropyl starch, not only exerts its strong gelling and emulsifying properties but also effectively locks in moisture and oil through the gel network structure formed by the interaction and entanglement of polysaccharide molecular chains. This gives the plant-based fish balls a truly authentic meaty texture and a color comparable to existing plant-based fish balls with added titanium dioxide (see [link to product description]). Figure 2 and Figure 3 ).

[0034] This invention also provides a method for preparing plant-based fish balls without added white pigment, used to prepare the aforementioned plant-based fish balls, such as... Figure 1 As shown, this preparation method includes:

[0035] Step 10: Mix konjac flour, guar gum, gluten, soy protein powder, mung bean starch, modified starch, soy protein isolate, and methylcellulose in their respective proportions, add water and stir evenly to obtain the first slurry;

[0036] Step 20: The first slurry is swollen for 4 hours under predetermined refrigeration conditions to obtain the second slurry;

[0037] Step 30: Add compound seasoning, vegetable oil, and calcium hydroxide solution to the second slurry in their respective proportions, and stir well;

[0038] Step 40: Boil in water at 90℃ for 45 minutes to solidify;

[0039] Step 50: Soak in 0.5% citric acid solution for 30 minutes, then rinse with running water to remove the alkaline taste;

[0040] Step 60: Sterilization, quick-freezing, and packaging. The sterilization temperature is 121℃, and the time is 10-15 minutes.

[0041] Example 1

[0042] The weight proportions of each ingredient are as follows: 4g konjac flour, 1g guar gum, 4g vegetable oil, 3g wheat gluten, 3g soy protein, 3g mung bean starch, 3g modified starch, 1g soy protein isolate, 0.2g methylcellulose, 4g compound seasoning, 0.1g calcium hydroxide, and the remainder is water.

[0043] Example 2

[0044] The weight proportions of each ingredient are as follows: 3g konjac flour, 1g guar gum, 2g vegetable oil, 4g gluten, 4g soy protein powder, 2g mung bean starch, 2g modified starch, 1g soy protein isolate, 0.1g methylcellulose, 2g compound seasoning, 0.1g calcium hydroxide, and the remainder is water.

[0045] Example 3

[0046] The weight proportions of each ingredient are as follows: 6g konjac flour, 2g guar gum, 5g vegetable oil, 3g gluten, 4g soy protein powder, 2g mung bean starch, 2g modified starch, 2g soy protein isolate, 0.2g methylcellulose, 2g compound seasoning, 0.1g calcium hydroxide, and the remainder is water.

[0047] Example 4

[0048] The weight proportions of each ingredient are as follows: 5g konjac flour, 2g guar gum, 3g vegetable oil, 2g gluten, 2g soy protein powder, 4g mung bean starch, 4g modified starch, 2g soy protein isolate, 0.1g methylcellulose, 3g compound seasoning, 0.1g calcium hydroxide, and the remainder is water.

[0049] In Examples 1-4 above, except for the different proportions of each raw material, all other process conditions remained unchanged, thus preparing four finished plant-based fish balls, which were placed on plates and randomly numbered. A panel of 50 evaluators was selected to evaluate the samples, and the sensory evaluation scoring criteria are shown in Table 1.

[0050] Table 1: Sensory Evaluation Scoring Criteria

[0051]

[0052]

[0053] Before the evaluation, evaluators were trained to ensure objectivity and avoidance of personal bias. Discussion was avoided during the evaluation process. Evaluators should avoid contact with strong-smelling substances such as cigarettes, chewing gum, and food, as well as the use of scented cosmetics and detergents before the experiment. They should also be required to remove lipstick, avoid heavy makeup, and not wash their hands with scented soap. The plant-based fish balls were then provided to the evaluators in an unknown order for objective evaluation. Sensory evaluations were completed, and the results are shown in Table 2.

[0054] Table 2: Sensory Evaluation Structure

[0055] Example 1 8.6 8.4 8.8 8.7 Example 2 8.4 8.2 8.0 7.8 Example 3 8.5 8.2 8.3 8.2 Example 4 8.2 8.3 8.2 8.3

[0056] As can be seen from Table 2, the proportions in Example 1 are optimal.

[0057] In addition, the present invention also photographed four portions of plant-based fish balls prepared based on the formulations of Examples 1-4 above and ordinary plant-based fish balls with added titanium dioxide under the same environmental conditions using the same photographic equipment. Then, the photos were compared based on existing image comparison models to obtain the degree of appearance matching between the plant-based fish balls of each embodiment and ordinary plant-based fish balls with added titanium dioxide. The matching results are shown in Table 3.

[0058] Table 3: Image Matching Results

[0059] Match 95％ 96％ 93％ 92％

[0060] Combination Figure 2 , Figure 3 , Figure 4 , Figure 5 As shown in the images, the plant-based fish balls provided in this application are almost identical to or even better than existing fish balls in appearance. This indicates that the plant-based fish balls provided in this application are very close to or even surpass ordinary plant-based fish balls with added titanium dioxide in both appearance and taste, thus ensuring the color and taste of the plant-based fish balls.

[0061] Therefore, the plant-based fish balls and their preparation method provided by this invention, which do not contain added white pigment, increase the whiteness of the plant-based fish balls by adding soy protein isolate, soy protein powder, methylcellulose, and starch with higher brightness and whiteness. This method not only achieves the white color of fish balls without the need for adding titanium dioxide, but also increases the protein content, and when combined with konjac gum, provides a bouncy, crisp, and smooth texture.

[0062] In addition, this invention also conducted full texture testing on multiple samples, including titanium dioxide-free plant-based fish balls produced using the technical solution of this invention and existing titanium dioxide-containing plant-based fish balls. The full texture testing method is as follows: a Shanghai Baosheng TA-touch texture analyzer was used, employing a TA / 36 columnar test probe, with a 50% deformation under pressure, a time of 2 seconds, a pre-test speed of 3.00 mm / s, a test speed of 1.00 mm / s, a post-test speed of 1.00 mm / s, and a trigger force of 5.00 gf. Table 4 below shows the full texture test data for the plant-based fish balls of this invention and existing plant-based fish balls.

[0063] Table 4: Texture Test Data of the Plant-Based Fish Balls of the Present Invention and Existing Fish Balls

[0064]

[0065]

[0066] As can be seen from the table above, the plant-based fish balls without added whitening agents provided by this invention not only have a whiteness that is almost the same as those with added titanium dioxide, but also have improved texture indicators such as hardness, elasticity, and chewiness compared to those with added titanium dioxide.

[0067] The present invention is not limited to the description in the specification and embodiments, and thus other advantages and modifications can be readily realized by those skilled in the art. Therefore, the present invention is not limited to the specific details, representative devices and illustrated examples shown and described herein without departing from the spirit and scope of the general concept as defined by the claims and their equivalents.

Claims

1. A plant-based fish ball without added white pigment, characterized in that, The ingredients include the following parts by weight: 2-6 parts konjac flour, 1-2 parts guar gum, 2-5 parts vegetable oil, 2-5 parts wheat gluten, 2-5 parts soy protein powder, 2-5 parts mung bean starch, 2-5 parts modified starch, 1-3 parts soy protein isolate, 0.1-0.3 parts methylcellulose, 3-6 parts compound seasoning, 0.1 parts calcium hydroxide, and the remainder is water.

2. The plant-based fish balls without added white pigment as described in claim 1, characterized in that, The weight proportions of each ingredient are as follows: 4 parts konjac flour, 1 part guar gum, 4 parts vegetable oil, 3 parts wheat gluten, 3 parts soy protein powder, 3 parts mung bean starch, 3 parts modified starch, 1 part soy protein isolate, 0.2 parts methylcellulose, 4 parts compound seasoning, 0.1 parts calcium hydroxide, and the remainder is water.

3. The plant-based fish balls without added white pigment as described in claim 1, characterized in that, The compound seasoning comprises the following ingredients in parts by weight: 1-2 parts white sugar, 1-2 parts spices, 0.5-1 part edible salt, and 0.5-1 part yeast extract.

4. A method for preparing plant-based fish balls without added white pigment as described in any one of claims 1-3, characterized in that, include: Step S10: Mix konjac flour, guar gum, gluten, soy protein powder, mung bean starch, modified starch, soy protein isolate, and methylcellulose in their respective proportions, add water and stir evenly to obtain the first slurry; Step S20: The first slurry is swollen for 4 hours under predetermined refrigeration conditions to obtain the second slurry; Step S30: Add compound seasoning, vegetable oil, and calcium hydroxide solution to the second slurry in their respective proportions, and stir well; Step S40: Boil in water at 90℃ for 45 minutes to solidify; Step S50: Soak in 0.5% citric acid solution for 30 minutes, then rinse with running water to remove the alkaline taste; Step S60: Sterilization, quick-freezing and packaging.

5. The method for preparing plant-based fish balls without added white pigment as described in claim 4, characterized in that, In step S60, the sterilization temperature is 121°C and the time is 10-15 minutes.

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