Block fat simulant as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to a blocky fat simulant and a preparation method and application thereof. Through fine regulation and control of konjac glucomannan, kappa-carrageenan and high-amylose corn starch, and optimization of the optimal ratio and preparation conditions, the blocky fat simulant with ideal texture characteristics and stable structural properties is obtained. The fat simulant uses a complex emulsion gel system, can effectively stabilize healthy liquid grease in a gel network, and can keep stable in meat products. The fatty acid has the advantages of being stable in structural characteristic, ideal in texture characteristic and more reasonable in fatty acid composition, can be applied to processing of meat products, and has a wide market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a block fat simulant and a preparation method and application thereof. Background Art

[0002] Meat and meat products occupy an important position in people's dietary structure. The fat in meat products has the functions of enhancing flavor, improving texture, enhancing taste, and maintaining juiciness. Fat content usually accounts for 36% to 40% of the total calories consumed in meat. Pork back fat is a commonly used type of fat in meat products, but it has been criticized for containing many saturated fatty acids. With the deepening of the concept of healthy diet, consumers have put forward higher requirements for the quality of meat products. The meat products industry is facing changing consumer demand and increasingly fierce market competition. Developing healthier products has become the mission of food developers. They ensure healthy nutritional properties through product reformulation while maintaining acceptable sensory and technical properties, thereby promoting production and commercialization. Therefore, reducing the fat content in food through fat replacement is a good strategy to provide a healthier diet.

[0003] Emulsion gel is a type of viscoelastic and plastic material induced by liquid emulsion. It is considered to be an excellent solid fat substitute and can be used to develop low-fat healthy foods. The formation of emulsion gel is to make a liquid oil rich in unsaturated fatty acids into a solid system. Compared with pig back fat, emulsion gel has the same fatty acid composition as liquid oil, rich in unsaturated fatty acids, and almost no trans fatty acids. When using fat simulants to reduce the fat content in meat products, it is necessary to fully consider the physical and chemical properties required by animal fat in meat products, and to achieve it without significantly changing its technical and sensory properties or reducing food safety. The fat in some meat products requires a specific size and shape to give the product a unique texture and appearance. For example, the fat in Harbin red sausage requires a certain gel strength to ensure sufficient structural integrity and granularity, rather than fat paste, which brings new challenges to the research of fat simulants, especially block fat simulants. Summary of the invention

[0004] The technical problem to be solved by the present invention is that the fat in some meat products requires a specific size and shape to give such products a unique texture and appearance to ensure sufficient structural integrity and granularity, rather than fat paste, which brings new challenges to the research on fat simulants, especially block fat simulants.

[0005] In view of the problems of the prior art, the present invention provides a block fat simulant and a preparation method thereof. Through the fine regulation of konjac glucomannan, κ-carrageenan, and high-amylose corn starch, the optimal ratio and preparation conditions are selected to obtain a block fat simulant with ideal texture characteristics and stable structural properties. The fat simulant uses a complex emulsion gel system, which can effectively stabilize healthy liquid oils in the gel network and can remain stable in meat products. It has the advantages of stable structural characteristics, ideal texture characteristics, and more reasonable fatty acid composition. It can be applied to the processing of meat products and has broad market prospects.

[0006] To achieve the above purpose, the present invention compares the pork back fat cooked for 20 minutes, and gradually constructs a block fat simulation based on a complex emulsion gel system. It is specifically achieved through the following technical scheme: a block fat simulation includes the following raw materials by mass fraction: 4-7 parts of soy protein isolate; 12-17 parts of liquid oil; 0-4 parts of konjac glucomannan; 0-4 parts of kappa-carrageenan; 4-14 parts of high-amylose corn starch; 1.5-2.5 parts of transglutaminase; 60-73 parts of water.

[0007] The present invention selects the optimal number of the above raw materials through comprehensive analysis of the color properties, texture characteristics, rheological properties and microstructure of the block fat simulant and the pig back fat.

[0008] Composite emulsion gel systems usually have the combined advantages of proteins and polysaccharides, allowing the creation or design of gel foods with rich texture properties. The mixed system of konjac glucomannan and κ-carrageenan produces cohesive behavior and can show excellent synergistic effects. In addition, the linear macromolecular structure of high-amylose corn starch easily leads to intermolecular hydrogen bond interactions and promotes the close arrangement of molecular chains to form high-strength gels. Therefore, through its complex composition system, it is possible to achieve fine regulation of block fat mimics to construct block fat mimics with stable structural properties and good texture properties. The gel matrix can effectively stabilize various liquid oils in the gel network to facilitate nutritional and flavor improvements and maintain stability in the product.

[0009] Specifically, soy protein isolate can form a continuous and uniform soft gel structure, and polysaccharides (konjac glucomannan, κ-carrageenan) induce the formation of its network structure and fill it in the protein network. When KGM:κ-KC=6:4, the –OSO on the κ-KC chain 3-The groups form strong hydrogen bond interactions with the hydroxyl groups on the KGM chain, effectively combining the two networks of KGM and κ-KC into one unit. At this level, the interaction between the two polysaccharides is the strongest, and the interaction between the polysaccharides and SPI is the weakest. At this time, the two polysaccharides are tightly bound and filled in the protein network, and the support effect on the protein network is the best. The gelatinized high-amylose corn starch particles can form a continuous gel structure with the protein gel, which improves the texture properties, thermal stability, and structural stability of the fat simulant. However, if too many starch particles cannot be gelatinized, they will accumulate in the gel network, which will have an adverse effect on the continuity of the gel network. For detailed mechanisms, see the application mechanism diagram of high-amylose corn starch in block fat simulants ( Figure 3 ). When the optimal amount is 7 to 10 parts, the gel matrix can effectively stabilize various liquid oils in the gel network, so as to improve the nutrition and flavor of the oils and keep them stable in the product.

[0010] Furthermore, the raw materials include the following mass fractions: 5-6 parts of soy protein isolate; 13-15 parts of liquid oil; 2-3 parts of konjac glucomannan; 1-2 parts of kappa-carrageenan; 7-10 parts of high-amylose corn starch; 1.5-2 parts of transglutaminase; and 64-68 parts of water.

[0011] Furthermore, the raw materials include the following by mass fractions: 5.45 parts of soy protein isolate; 13.63 parts of liquid oil; 2.18 parts of konjac glucomannan; 1.45 parts of kappa-carrageenan; 9.1 parts of high-amylose corn starch; 1.81 parts of transglutaminase; and 66.38 parts of water.

[0012] Furthermore, the liquid oil is one of soybean oil, coconut oil, algae oil or a mixture of more than one of them, and the water is one of purified water, distilled water, crushed ice or a mixture of more than one of them.

[0013] The method for preparing the block fat simulation comprises the following steps:

[0014] (1) Preparing a colostrum: preparing a soy protein isolate dispersion, heating it to denature it after fully hydrating it, mixing it with a liquid oil, and homogenizing it to obtain a colostrum;

[0015] (2) preparing a primary emulsion: preparing a mixed solution of konjac glucomannan and κ-carrageenan, mixing the mixed solution with the primary emulsion, and stirring the mixed solution to obtain a uniform primary emulsion;

[0016] (3) preparing a composite sol: mixing high-amylose corn starch and transglutaminase into the main emulsion, and stirring and mixing thoroughly to obtain a composite sol;

[0017] (4) Ripening and molding: The composite sol is placed in a meat product mold and heated in a water bath in two stages. Transglutaminase first catalyzes the transamination reaction to initially cross-link the gel network, and then heat-induces the sol to ripen and mold it.

[0018] (5) Cooling and demolding: The composite sol after ripening and molding is quickly cooled in ice water and then demolded to obtain a block-shaped fat simulant.

[0019] Furthermore, in step (1), the soy protein isolate hydration stirring time is 1 to 2 hours, the soy protein isolate dispersion is heated for denaturation time of 5 to 10 minutes, the heating denaturation temperature is 90 to 95° C., the homogenization time is 2 to 3 minutes, and the rotation speed is 10,000 to 12,000 r / min. The preheating treatment unfolds the soy protein isolate structure and exposes the previously buried hydrophobic groups. Preheating the soy protein isolate and transglutaminase-induced crosslinking can significantly improve the gel properties of the composite gel.

[0020] Furthermore, in step (2), the stirring and mixing time is 4 to 6 minutes, and the rotation speed is 7000 to 9000 r / min.

[0021] Furthermore, in step (3), the stirring and mixing time is 8 to 10 minutes, and the rotation speed is 7000 to 9000 r / min.

[0022] Furthermore, in step (4), the two-stage heating conditions of the block fat simulant are: heating at 40-50°C for 25-35 minutes, and then heating at 80-90°C for 30-40 minutes.

[0023] The homogenizing and mixing equipment used in the above steps are all FP3010 food processors purchased from Braun, Germany.

[0024] Application of the above-mentioned block fat simulation in the preparation of meat products.

[0025] Furthermore, the meat product is luncheon meat, emulsified sausage or fermented sausage.

[0026] A fat substitute emulsified sausage is prepared using the block fat simulation as a raw material, and includes the following raw materials in mass fractions:

[0027] 70 parts of lean meat, 25 parts of block fat simulant, 5 parts of liquid fat, 10 parts of crushed ice, 5 parts of cooking oil, 4 parts of cooking wine, 2 parts of salt, 0.8 parts of sucrose, 0.5 parts of black pepper, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder, and 0.2 parts of ginger powder. The preparation method comprises the following steps:

[0028] (1) Raw meat minced meat: mince the lean meat and fat blocks separately;

[0029] (2) Raw material mixing: Mix the raw materials according to the proportion;

[0030] (3) Add auxiliary materials: oyster sauce, salt, sucrose, black pepper, five-spice powder, red yeast rice powder, and ginger powder;

[0031] (4) Chopping and mixing: Add a small amount of crushed ice, chop and mix evenly, and leave for a while to marinate;

[0032] (5) Sausage filling: After chopping and mixing evenly, stuff the minced meat into the casing. The weight of the filled emulsified sausage is about 100g;

[0033] (6) Steaming: Steam at 100°C for 30 min, cool, dry and refrigerate.

[0034] Furthermore, the block fat simulation is a soybean oil block fat simulation, a coconut oil block fat simulation or an algae oil block fat simulation.

[0035] The beneficial effects of the present invention are:

[0036] (1) The present invention further improves the texture characteristics and structural stability of the emulsion gel by applying high-amylose corn starch to the protein-polysaccharide composite emulsion gel, thereby obtaining a block fat simulated substance with macroscopic properties close to those of pig back fat, which can be used in meat products.

[0037] (2) The block fat simulant prepared by the present invention has stable structural properties, can stabilize various oils and fats in a gel matrix, has ideal texture characteristics, and has hardness, elasticity, and chewiness close to those of pig back fat. It also has higher cohesion and better structural stability, and can remain stable in the product.

[0038] (3) The fat-substituted emulsified sausage product obtained by the present invention has good texture characteristics, maintains the basic texture and taste of the sausage, while reducing the fat content and calories, and the fatty acid composition is more reasonable. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The following is a comparison diagram of the appearance of Examples 1-3, Comparative Example 1 and pig back fat;

[0040] Figure 2 The microstructure diagram of Examples 1-3 and Comparative Example 1 and pig back fat;

[0041] Figure 3 This is a diagram showing the application mechanism of high-amylose corn starch in block fat simulants;

[0042] Figure 4 The appearance and cross-sectional view of the sausages of Examples 4-6 and Comparative Example 2 are shown. DETAILED DESCRIPTION

[0043] The following description is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

[0044] The following examples can be understood as a part of the local structure or method of the present invention alone, and can also be understood as the combination of the examples to explain the connotation of the larger structure or method of the present invention. Unless otherwise specified, all raw materials of the present invention are obtained from commercial sales.

[0045] Color attribute test method: The color attributes of pig back fat and fat simulant were tested using NS820 colorimeter (HunterLab, USA), and white and black boards were used for correction before testing. Three different parts of each group of samples were measured. The corresponding values ​​of parameters L*, a* and b* were recorded, representing the brightness value, red-green value and yellow-blue value, respectively. The whiteness value (WI) of pig back fat and fat simulant was calculated using the following formula:

[0046]

[0047] Microstructure test method: The sample was cut into cubes with a side length of about 0.5 cm and freeze-dried to obtain samples for SEM. The freeze-dried gel sample was gold-sprayed in a high vacuum evaporator to make the sample conductive. The sample was observed using a scanning electron microscope at an accelerating voltage of 15 kV, and scanning electron microscope images with magnifications of ×200 and ×500 were recorded.

[0048] Texture property test method: Cut the sample into a rectangular shape (length 2.5cm, width 2.5cm, height 0.6cm) with a die cutter, and make sure the cut surface is flat. Texture property analysis uses a cylindrical probe (75mm) and is tested under the 100N TPA test program. The specific test parameters are as follows: the probe trigger force is 0.2N; the probe is compressed downward by 50%, and compressed for two cycles; the test speed is 60mm / min, and the test is repeated three times.

[0049] Cooking loss test method: wipe the surface moisture of the filled sausages to obtain the weight of the sausages before cooking (W1). After cooking the sausages for 30 minutes, wipe the moisture again and obtain the weight of the sausages after cooking (W2). The cooking loss is calculated using the following formula:

[0050]

[0051] Sensory evaluation method for emulsified sausage: refer to the method of sensory evaluation specification for meat and meat products GB22210-2008. Cut the cooked sausage into 2-4 mm thin round slices for sensory evaluation. The evaluation team is composed of 10 graduate students with sensory evaluation experience. The sensory evaluation is carried out from five aspects: appearance, smell, taste, texture and overall acceptability. The evaluation standards are shown in the table. During the evaluation, the sample is represented by a code number.

[0052] Table 1 Sensory scoring criteria for emulsified sausage

[0053]

[0054]

[0055] Nutritional component testing method: Moisture content test is carried out in accordance with the national standard GB5009.3-2016 "National Food Safety Standard - Determination of Moisture in Foods"; crude protein content test is carried out in accordance with the national standard GB5009.5-2016 "National Food Safety Standard - Determination of Protein Content in Foods"; crude fat content test is carried out in accordance with the national standard GB5009.6-2016 "National Food Safety Standard - Determination of Fat in Foods"; ash content test is carried out in accordance with the national standard GB5009.4-2016 "National Food Safety Standard - Determination of Ash in Foods", and the test results are presented on a wet basis.

[0056] Nutritional index evaluation method: Atherosclerosis index (AI), thrombosis index (TI) and low cholesterol / high cholesterol ratio (h / H) were obtained by the following formulas:

[0057]

[0058] Embodiment 1:

[0059] A method for preparing a block fat simulant for meat products is prepared from the following raw materials: 5.71 parts of soy protein isolate; 14.29 parts of liquid oil; 2.29 parts of konjac glucomannan; 1.52 parts of kappa-carrageenan; 4.76 parts of high-amylose corn starch (Shanghai Yingjietang Co., Ltd.; linear> 65%); 1.9 parts of transglutaminase, and 69.53 parts of water.

[0060] The method for preparing the block fat simulation as described above comprises the following steps:

[0061] (1) Preparing a primary emulsion: preparing a soy protein isolate dispersion, stirring the soy protein isolate with a stirrer at room temperature for 2 h to fully hydrate the soy protein isolate, then preheating the dispersion at 90° C. for 5 min to improve its gel properties, and then cooling the dispersion to room temperature and mixing it with liquid oil, and homogenizing it with a food processor at a speed of 10500 r / min for 3 min to obtain a primary emulsion;

[0062] (2) preparing a primary emulsion: preparing a mixed solution of konjac glucomannan and κ-carrageenan, and mixing the mixed solution with the primary emulsion, mixing the mixed solution with the primary emulsion, and stirring at a speed of 7000 r / min for 5 min to obtain a uniform primary emulsion;

[0063] (3) preparing a composite sol: mixing high amylose corn starch and transglutaminase into the main emulsion, and stirring at a speed of 7000 r / min for 8 min to obtain a composite sol;

[0064] (4) Ripening and molding: The composite sol is placed in a meat product mold and preheated at 50°C for 30 min using a two-stage heating method. The transglutaminase-catalyzed transamination reaction causes the gel network to initially cross-link, and then heated at 90°C for 40 min for aging and molding;

[0065] (5) Cooling and demolding: The composite sol after ripening and molding is quickly cooled in ice water and then demolded to obtain a block-shaped fat simulant.

[0066] Embodiment 2:

[0067] A method for preparing a block fat simulant for meat products is prepared from the following raw materials: 5.45 parts of soy protein isolate; 13.63 parts of liquid oil; 2.18 parts of konjac glucomannan; 1.45 parts of kappa-carrageenan; 9.1 parts of high-amylose corn starch (Shanghai Yingjietang Co., Ltd.; linear> 65%); 1.81 parts of transglutaminase, and 66.38 parts of water.

[0068] The method for preparing the block fat simulation as described above has the same steps as Example 1.

[0069] Embodiment 3:

[0070] A method for preparing a block fat simulant for meat products is prepared from the following raw materials: 5.22 parts of soy protein isolate; 13.04 parts of liquid oil; 2.09 parts of konjac glucomannan; 1.39 parts of kappa-carrageenan; 13.04 parts of high-amylose corn starch (Shanghai Yingjietang Co., Ltd.; linear> 65%); 1.74 parts of transglutaminase, and 63.48 parts of water.

[0071] The method for preparing the block fat simulation as described above has the same steps as Example 1.

[0072] Comparative Example 1:

[0073] A method for preparing a block fat simulant for meat products is provided. The simulant is prepared from the following raw materials: 6 parts of isolated soy protein; 15 parts of liquid oil; 2.4 parts of konjac glucomannan; 1.6 parts of kappa-carrageenan; 2 parts of transglutaminase and 73 parts of water.

[0074] The method for preparing the block fat simulation as described above is the same as that in Example 1.

[0075] The prepared block fat simulant was tested with pig back fat, and the test results are as follows:

[0076] Table 2 Color properties of block fat simulants and pig back fat prepared in Examples 1-3 and Comparative Example 1

[0077]

[0078] As can be seen from Table 2, the brightness (L * ) are higher than pig back fat, because the oil droplets in the fat simulant are smaller than the adipocytes in pig back fat, resulting in more obvious light scattering. As the content of high amylose corn starch increases (Examples 1-3), the L * The value increases, and high amylose corn starch reduces the size of oil droplets in fat simulants and increases the scattering of light by oil droplets. In addition, in general, high amylose corn starch increases the overall whiteness value of fat simulants (Examples 1-3), and the change in color may be due to the more compact structure caused by high amylose corn starch. In short, in terms of color, the whiteness of fat simulants (Examples 1-3) is slightly higher than that of pig backfat.

[0079] Table 3 Texture properties of block fat simulants and pig backfat prepared in Examples 1-3 and Comparative Example 1

[0080]

[0081] Texture attribute is an influential sensory attribute for evaluating product acceptability. As can be seen from Table 3, high amylose corn starch significantly increases the hardness, chewiness and adhesion of fat simulants (Examples 1-3) compared with Comparative Example 1 (P<0.05). Because the interaction between high amylose corn starch particles and soy protein isolate molecules makes the gel tighter, a stronger gel network is formed. Among them, the texture properties of Example 2 are closest to pig backfat fat. In addition, the cohesion of fat simulants (Examples 1-3) is higher than that of pig backfat fat, which helps the fat simulants remain stable in the product.

[0082] In summary, when the high-amylose corn starch content is 7-9 parts, the high-amylose corn starch granules can form a continuous and dense gel structure with the protein gel after gelatinization, and its texture characteristics are closest to pig back fat. When the high-amylose corn starch content is too high, the starch granules cannot be completely gelatinized and accumulate in the network, which has a negative impact on the continuity of the network. Therefore, the optimal addition amount of high-amylose corn starch should be 7-10 parts.

[0083] Embodiment 4:

[0084] The invention discloses an application of a soybean oil block fat simulant in emulsified sausage, which is prepared from the following raw materials: 70 g lean meat, 25 parts of soybean oil block fat simulant, 5 parts of soybean oil, 10 parts of crushed ice, 5 parts of oyster sauce, 4 parts of cooking wine, 2 parts of table salt, 0.8 parts of sucrose, 0.5 parts of black pepper powder, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder and 0.2 parts of ginger powder.

[0085] The method for preparing the soybean oil block fat simulation emulsified sausage as described above comprises the following steps:

[0086] (1) Raw meat minced meat: mince the lean meat and fat cubes separately.

[0087] (2) Raw material mixing: Mix the raw materials according to the proportion.

[0088] (3) Add auxiliary materials: mix in auxiliary materials such as cooking oil and salt.

[0089] (4) Chop and mix: Add a small amount of crushed ice, chop and mix evenly, and leave for a while to marinate.

[0090] (5) Sausage filling: After chopping and mixing evenly, stuff the minced meat into the sausage casing. The weight of the filled emulsified sausage is about 100g.

[0091] (6) Steaming: Steam at 100°C for 30 min, cool, dry and refrigerate.

[0092] Embodiment 5:

[0093] The invention discloses an application of a coconut oil block fat simulant in emulsified sausage, which is prepared from the following raw materials: 70 parts of lean meat, 25 parts of coconut oil block fat simulant, 5 parts of coconut oil, 10 parts of crushed ice, 5 parts of cooking oil, 4 parts of cooking wine, 2 parts of table salt, 0.8 parts of sucrose, 0.5 parts of black pepper powder, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder and 0.2 parts of ginger powder.

[0094] The preparation method of coconut oil block fat simulation emulsified sausage as described above has the same steps as Example 4.

[0095] Embodiment 6:

[0096] The invention discloses an algae oil block fat simulation for use in emulsified sausage, which is prepared from the following raw materials: 70 parts of lean meat, 25 parts of algae oil block fat simulation, 5 parts of algae oil, 10 parts of crushed ice, 5 parts of oyster sauce, 4 parts of cooking wine, 2 parts of table salt, 0.8 parts of sucrose, 0.5 parts of black pepper powder, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder and 0.2 parts of ginger powder.

[0097] The preparation method of coconut oil block fat simulation emulsified sausage as described above has the same steps as Example 4.

[0098] Comparative Example 2:

[0099] Pork back fat emulsified sausage is made of the following raw materials: 70 parts of lean meat, 30 parts of pork back fat, 10 parts of crushed ice, 5 parts of oyster sauce, 4 parts of cooking wine, 2 parts of salt, 0.8 parts of sucrose, 0.5 parts of black pepper powder, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder, and 0.2 parts of ginger powder.

[0100] The preparation method of coconut oil block fat simulation emulsified sausage as described above has the same steps as Example 4.

[0101] Table 4 Basic nutritional composition of emulsified sausage samples prepared in Examples 5-7

[0102]

[0103] Table 4 shows the basic nutritional components of fat simulators with different oil blocks and pork backfat fat emulsified sausage. The fat simulator network contains a large amount of water. After replacing pork backfat fat with fat simulators, the water content of the emulsified sausage increased significantly. In addition, since the exogenous protein content in the fat simulator is higher than that in pork backfat fat, the protein content of the emulsified sausage increased. The replacement of fat simulators also significantly reduced the fat content of the emulsified sausage (P<0.05), and the fat content decreased from 17.9% to 11.12-12.58%, and the ash content also increased. In general, fat simulators increase the water and protein content of the emulsified sausage and reduce the fat content.

[0104] Table 5 Texture characteristics and cooking loss of emulsified sausage samples prepared in Examples 4-6 and Comparative Example 2

[0105]

[0106] As can be seen from Table 5, the replacement of block fat simulants slightly increased the hardness of the emulsified sausage samples and significantly reduced the chewiness (P<0.05). There was no significant difference in the elasticity and cohesion of the emulsified sausage, which shows that the fat simulant replaced the pig back fat emulsified sausage while reducing the fat content, maintaining good cohesion, maintaining the basic texture and taste of the sausage, and will not collapse or deform during processing and storage.

[0107] Table 6 Sensory evaluation results of emulsified sausage samples prepared in Examples 4-6 and Comparative Example 2

[0108]

[0109] Sensory evaluation is the most intuitive method to judge food quality. From the five aspects of appearance, taste, smell, texture and overall acceptability, the highest sensory score was obtained by Comparative Example 2 (pork back fat emulsified sausage), followed by Comparative Example 5 (coconut oil block fat simulant emulsified sausage), which scored slightly lower than Comparative Example 2 (pork back fat emulsified sausage) and had a high overall acceptance, indicating that replacing pig back fat with coconut oil block fat simulant had little effect on the overall quality of the emulsified sausage.

[0110] Table 7 Basic nutritional components of emulsified sausage samples prepared in Examples 4-6 and Comparative Example 2

[0111]

[0112] ∑PUFA / ∑SFA, ∑n6 / ∑n3, AI, TI and h / H indexes have been proposed as good indicators of healthy food and have been widely calculated and discussed to characterize the health characteristics of fat in meat products. Compared with Comparative Example 2 (pork back fat emulsified intestine), the ∑PUFA / ∑SFA index and low cholesterol / high cholesterol ratio (h / H) of Example 4 (soybean oil block fat simulation emulsified intestine) and Example 6 (algae oil block fat simulation emulsified intestine) were significantly improved (P<0.05), both of which were much greater than the recommended ∑PUFA / ∑SFA ratio of 0.4, among which the emulsified intestine of Example 6 (algae oil block fat simulation emulsified intestine) group had the maximum value. According to the nutritional recommendations of the Food and Agriculture Organization of the United Nations, the ∑n6 / ∑n3 ratio should be lower than 4.0, and the best ∑n6 / ∑n3 was shown in the fat simulation replacement emulsified intestine samples of Example 5 (coconut oil block fat simulation emulsified intestine) and Example 6 (algae oil block fat simulation emulsified intestine). Healthy meat products should also have the lowest possible atherosclerosis (AI) and thrombosis index (TI). Such meat products can inhibit platelet aggregation, reduce the levels of esterified fatty acids, cholesterol and phospholipids, and thus reduce the risk of cardiovascular disease. The emulsified intestine samples of Example 4 (soybean oil block fat simulant emulsified intestine) group had the lowest atherosclerosis index of 0.29, and the emulsified intestine samples of Example 6 (algae oil block fat simulant emulsified intestine) group had the lowest thrombosis index of 0.24, both lower than Comparative Example 2 (pork back fat emulsified intestine).

[0113] In summary, the block fat simulant is based on a complex emulsion gel system, and is compared with pig back fat. Through the fine regulation of konjac glucomannan, κ-carrageenan, and high-amylose corn starch, the optimal ratio and preparation conditions are selected to obtain a block fat simulant with ideal texture characteristics and stable structural properties, which can be applied to some meat products that require specific sizes and shapes of fats. The fat simulant can stabilize various liquid oils in a gel matrix, and different types of oils give meat products different sensory qualities and nutritional properties. The present invention provides three examples of the application of different oil block fat simulants in emulsified sausages. The obtained fat replacement emulsified sausage product maintains the basic texture and taste of the sausage, while reducing the fat content and calories, and the fatty acid composition is more reasonable.

[0114] The various aspects, embodiments, and features of the present invention should be considered to be illustrative in all aspects and not limiting of the present invention, the scope of which is defined solely by the claims. Other embodiments, modifications, and uses will be apparent to those skilled in the art without departing from the spirit and scope of the claimed invention.

[0115] In the preparation method of the present invention, the order of each step is not limited to the order listed. For those skilled in the art, without creative work, the order of each step is also within the protection scope of the present invention. In addition, two or more steps or actions can be performed simultaneously.

[0116] Finally, it should be noted that the specific embodiments described herein are merely examples of the present invention, and are not intended to limit the implementation methods of the present invention. A person skilled in the art of the present invention may make various modifications or supplements to the specific embodiments described, or replace them in a similar manner. It is not necessary and impossible to provide all examples of all implementation methods here. However, these obvious changes or modifications derived from the essential spirit of the present invention still fall within the scope of protection of the present invention, and interpreting them as any additional limitation is contrary to the spirit of the present invention.

Claims

1. A block fat simulant, characterized in that The invention comprises the following raw materials in mass fractions: 4-7 parts of isolated soy protein; 12-17 parts of liquid oil; 0-4 parts of konjac glucomannan; 0-4 parts of kappa-carrageenan; 4-14 parts of high-amylose corn starch; 1.5-2.5 parts of transglutaminase; and 60-73 parts of water.

2. The block fat simulation according to claim 1, characterized in that The invention comprises the following raw materials in different weight fractions: 5-6 parts of isolated soy protein; 13-15 parts of liquid oil; 2-3 parts of konjac glucomannan; 1-2 parts of kappa-carrageenan; 7-10 parts of high-amylose corn starch; 1.5-2 parts of transglutaminase; and 64-68 parts of water.

3. The block fat simulation according to claim 1, characterized in that The invention comprises the following raw materials by weight: 5.45 parts of soy protein isolate; 13.63 parts of liquid oil; 2.18 parts of konjac glucomannan; 1.45 parts of kappa-carrageenan; 9.1 parts of high-amylose corn starch; 1.81 parts of transglutaminase; 66.38 parts of water.

4. The block fat simulation according to any one of claims 1 to 3, characterized in that: The liquid oil is one of soybean oil, coconut oil, algae oil or a mixture of more than one of them; the water is one of purified water, distilled water, crushed ice or a mixture of more than one of them.

5. The method for preparing the block fat simulation according to any one of claims 1 to 4, characterized in that The following steps are involved: (1) Preparing a colostrum: preparing a soy protein isolate dispersion, heating it to denature it after fully hydrating it, mixing it with a liquid oil, and homogenizing it to obtain a colostrum; (2) preparing a primary emulsion: preparing a mixed solution of konjac glucomannan and κ-carrageenan, mixing the mixed solution with the primary emulsion, and stirring the mixed solution to obtain a uniform primary emulsion; (3) preparing a composite sol: mixing high-amylose corn starch and transglutaminase into the main emulsion, and stirring and mixing thoroughly to obtain a composite sol; (4) Ripening and molding: placing the composite sol into a meat product mold and heating it in a water bath in two stages; (5) Cooling and demolding: The composite sol after ripening and molding is quickly cooled in ice water and then demolded to obtain a block-shaped fat simulant.

6. Use of the block fat simulation according to any one of claims 1 to 4 in the preparation of meat products.

7. The use according to claim 6, characterized in that: The meat product is luncheon meat, emulsified sausage or fermented sausage.

8. A fat substitute emulsified sausage, prepared with the above block fat simulation as raw material, characterized in that The invention comprises the following raw materials in different weight fractions: 70 parts of lean meat, 25 parts of block fat simulant, 5 parts of liquid fat, 10 parts of crushed ice, 5 parts of oyster sauce, 4 parts of cooking wine, 2 parts of table salt, 0.8 parts of sucrose, 0.5 parts of black pepper powder, 0.4 parts of five-spice powder, 0.3 parts of red yeast rice powder and 0.2 parts of ginger powder.

9. The fat substitute emulsified sausage according to claim 8, characterized in that The preparation method comprises the following steps: (1) Raw meat minced meat: mince the lean meat and fat blocks separately; (2) Raw material mixing: Mix the raw materials according to the proportion; (3) Add auxiliary materials: oyster sauce, salt, sucrose, black pepper, five-spice powder, red yeast rice powder, and ginger powder; (4) Chop and mix: Add a small amount of crushed ice, chop and mix evenly, and leave for a while to marinate; (5) Sausage filling: After chopping and mixing evenly, stuff the minced meat into the casing. The weight of the filled emulsified sausage is about 100g; (6) Steaming: Steam at 100°C for 30 min, cool, dry and refrigerate.

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