Simulated fiber meat
By using coaxial fibers and hemicellulose in artificial meat products and adding animal proteins and alginates, the problem that artificial meat in the prior art is difficult to simulate the taste of real meat is solved, and the multi-layered taste and process convenience of simulated fiber meat is achieved.
Patent Information
- Application Number
- CN202410276968.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2023-10-25
- Filing Date
- 2024-03-12
- Publication Date
- 2025-04-25
AI Technical Summary
Existing artificial meat products are difficult to simulate the edible taste of real meat, especially in terms of multi-layered texture and fiber texture, which affects its simulation.
Using simulated fiber meat including coaxial fiber and hemicellulose, it provides a stalemate and multi-layered texture by adding animal protein and alginate to the fiber, and simulates the smooth taste of fat meat by adding hemicellulose.
It realizes that simulated fiber meat is not easy to loosen, provides an elastic texture, and has multi-layered texture tissue close to real meat, improving the convenience of the process.
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Figure CN119867194A_ABST
Abstract
Description
Technical Field
[0001] The present disclosure relates to a simulated food, and more particularly to a simulated fibrous meat. Background Art
[0002] With the change of dietary concepts and the improvement of living standards, people not only focus on food and clothing, but also begin to pay attention to nutrition and health. Therefore, vegetarianism has gradually replaced meat and entered people's lives. In order to coordinate the traditional dietary flavor and vegetarian needs, artificial meat products such as vegetarian meat have begun to appear on the market, which not only have the taste of meat, but also will not cause obesity.
[0003] However, artificial meat products currently on the market are not widely accepted by all consumers because it is difficult for artificial meat products to simulate the taste of real meat. In addition, most artificial meat products currently on the market are made by extrusion, so they are usually in block form and cannot have the multi-layered texture and fiber texture similar to real meat, which greatly affects the simulation of artificial meat products. Therefore, how to improve the taste of artificial meat products to make them closer to the taste of real meat is an important topic that people in this field are actively studying. Summary of the invention
[0004] The present disclosure provides a simulated fiber meat, which not only has a certain adhesiveness and is not easy to loosen directly at the moment of being bitten, but also has a multi-layered taste of fat and lean meat that is close to real meat.
[0005] According to one or more embodiments of the present disclosure, the simulated fiber meat includes a first fiber and a second fiber. The first fiber is a coaxial fiber, and the coaxial fiber has an inner layer and a surface layer, wherein the first fiber includes plant protein, animal protein and a first alginate. The second fiber includes hemicellulose and a second alginate.
[0006] In one or more embodiments of the present disclosure, the animal protein is gelatin, and the weight average molecular weight of the gelatin is 30 kilodaltons to 120 kilodaltons.
[0007] In one or more embodiments of the present disclosure, the plant protein is soy protein or pea protein.
[0008] In one or more embodiments of the present disclosure, the hemicellulose is glucomannan.
[0009] In one or more embodiments of the present disclosure, the first alginate and the second alginate are sodium alginate.
[0010] In one or more embodiments of the present disclosure, the animal protein is located in the inner layer, and when the total weight of the inner layer is 100 weight percent (wt%), the weight of the animal protein is 50 wt% to 80 wt%.
[0011] In one or more embodiments of the present disclosure, the animal protein is located in the surface layer, and when the total weight of the surface layer is 100 wt %, the weight of the animal protein is 50 wt % to 80 wt %.
[0012] In one or more embodiments of the present disclosure, the plant protein is located in the surface layer, and when the total weight of the surface layer is 100 wt %, the weight of the plant protein is 50 wt % to 80 wt %.
[0013] In one or more embodiments of the present disclosure, the first alginate is located in the inner layer and the surface layer.
[0014] In one or more embodiments of the present disclosure, when the total weight of the second fiber is 100 wt %, the weight of the hemicellulose is 50 wt % to 75 wt %.
[0015] According to the above-mentioned embodiment of the present disclosure, the simulated fiber meat contains a first fiber and a second fiber that are bonded to each other. Since the first fiber is a coaxial fiber, it can provide a multi-layered taste. By adding animal protein to the coaxial fiber, the coaxial fiber can have its own adhesiveness to bond with the second fiber, and the protein content can be increased. It can also make the simulated fiber meat not easy to loosen directly at the moment of being bitten, thereby providing an elastic taste. In addition, by adding hemicellulose to the second fiber, the simulated fiber meat can have a smooth taste of fat, so that the simulated fiber meat as a whole has a multi-layered texture of lean meat and fat. On the other hand, since the first fiber has its own adhesiveness and the second fiber has its own fat taste, there is no need for additional post-processing to add other adhesive components, nor is there any need for additional post-processing to produce a fat taste, thereby improving the convenience of the process. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] In order to make the above and other purposes, features, advantages and embodiments of the present disclosure more clearly understood, the accompanying drawings are described as follows: Figure 1 is a schematic structural diagram of simulated fiber meat according to an embodiment of the present disclosure; Figure 2 is a schematic cross-sectional view of a first fiber according to some embodiments of the present disclosure; Figure 3 is a scanning electron microscope image of a plurality of first fibers when the animal protein is disposed in the inner layer of the first fibers; and Figure 4The figure is a scanning electron microscope image of a plurality of first fibers when the animal protein is disposed in the surface layer of the first fibers. Explanation of symbols 100:Simulated Fiber Meat 110: First Fiber 110a: Inner layer 110b: Surface 120: Second fiber d1,d2: diameter DETAILED DESCRIPTION
[0017] The following are multiple embodiments of the present disclosure shown in the drawings. For the purpose of clear description, many practical details will be described together in the following description. However, it should be understood that these practical details should not be used to limit the present disclosure. That is to say, in some embodiments of the present disclosure, these practical details are not necessary and therefore should not be used to limit the present disclosure. In addition, in order to simplify the drawings, some conventional structures and components will be depicted in a simple schematic manner in the drawings. In addition, for the convenience of readers, the sizes of the components in the drawings are not drawn according to the actual scale.
[0018] The present disclosure provides a simulated fiber meat, which contains two mutually bonded fibers (i.e., a first fiber and a second fiber), wherein the first fiber has a coaxial cross-sectional shape and is a coaxial fiber. By adding animal protein to the coaxial fiber, the coaxial fiber can be made to have self-adhesiveness to bond with the second fiber, and the simulated fiber meat can have both a multi-layered taste and a high protein content. In addition, by adding hemicellulose to the second fiber, the simulated fiber meat can have a smooth taste of fat. Based on the above, the simulated fiber meat disclosed in the present disclosure can not only have a multi-layered taste close to real meat (a multi-layered texture of lean meat and fat), but also have a certain adhesiveness, and is not easy to loosen directly at the moment of being bitten, thereby providing an elastic taste. In addition, since the first fiber has its own adhesiveness and the second fiber has its own fat taste, there is no need for additional post-processing to add other adhesive components, nor is there any need for additional post-processing to produce a fat taste, thereby improving process convenience.
[0019] See also Figure 1 , which is a schematic diagram of the structure of a simulated fiber meat 100 according to an embodiment of the present disclosure. The simulated fiber meat 100 includes a first fiber 110 and a second fiber 120, wherein the first fiber 110 and the second fiber 120 are bonded to each other. Figure 2 , which is a schematic cross-sectional view of the first fiber 110 according to some embodiments of the present disclosure, and the cross-section is perpendicular to the extension direction of the fiber. Figure 2As shown, the first fiber 110 has an inner layer 110a and a surface layer 110b surrounding the inner layer 110a, wherein the inner layer 110a is a cylinder extending outward from the central axis of the first fiber 110, and the surface layer 110b substantially conformally covers the inner layer 110a. In other words, the first fiber 110 is a two-component coaxial fiber. On the other hand, the second fiber 120 is a single-component fiber. In the present disclosure, the first fiber 110 includes plant protein, animal protein and a first alginate, and the second fiber 120 includes hemicellulose and a second alginate.
[0020] The animal protein in the first fiber 110 can make the first fiber 110 have adhesiveness (adhesiveness), so the first fiber 110 and the second fiber 120 can be directly bonded after each fiber is formed, without the need to add additional adhesive components. In detail, if the first fiber 110 and the second fiber 120 are bonded to each other by adding additional adhesive components, a large amount of adhesive components must be added to ensure sufficient adhesiveness, resulting in the simulated fiber meat 100 being too tough (chewy) and too elastic to provide a dense taste. In the present disclosure, when the first fiber 110 and the second fiber 120 are bonded to each other by pressing, the adhesive component (animal protein) is slowly exuded from the first fiber 110 to provide adhesiveness, so the adhesive component can be accurately and firmly distributed on the contact interface of each fiber. In this way, there is no need for additional post-processing to add adhesive components, nor is there a need to use a large amount of adhesive components to provide sufficient adhesiveness, and it can also ensure that the simulated fiber meat 100 is not easy to loosen directly at the moment of being bitten, thereby providing an elastic taste.
[0021] In some embodiments, the animal protein may be gelatin. Gelatin can provide appropriate adhesion, sufficient to adhere the fibers to each other, and provide a mouthfeel that is elastic but not overly springy. In some embodiments, gelatin with a weight average molecular weight of 30 kilodaltons to 120 kilodaltons can be used. When the weight average molecular weight of gelatin is in this range, the spinnability of the spinning solution can be improved, which helps the filamentation of the first fiber 110. In detail, if the weight average molecular weight of gelatin is greater than 120 kilodaltons, the viscosity of the spinning solution may be high, the filamentation speed may be slow, and the resulting fiber may have a hard taste; if the weight average molecular weight of gelatin is less than 30 kilodaltons, the viscosity of the gelatin may be low, and a larger amount may be required to provide good adhesion. In a preferred embodiment, gelatin with a weight average molecular weight of 50 kilodaltons to 80 kilodaltons can be used. It should be noted that the molecular weight mentioned in the present disclosure is obtained by electrophoresis analysis, wherein the electrophoresis conditions are a voltage of 150 microvolts, a time of 60 minutes, and a sample volume of 20 μL.
[0022] In some embodiments, the animal protein may be disposed in the inner layer 110a of the first fiber 110. Figure 3, which is a scanning electron microscope image of a plurality of first fibers 110 when the animal protein is disposed in the inner layer 110a of the first fibers 110. Figure 3 As shown, when the animal protein is disposed in the inner layer 110a of the first fiber 110, the fiber cross-section of the first fiber 110 is close to a circular or elliptical shape, wherein the fiber stack of the elliptical cross-section is denser and less likely to slip. On the other hand, when the animal protein is disposed in the inner layer 110a of the first fiber 110, the fiber is less likely to produce obvious adhesion when not pressed, thereby preventing the plurality of first fibers 110 from unexpectedly sticking together at room temperature and pressure to improve process convenience. In some embodiments, when the total weight of the inner layer 110a of the first fiber 110 is 100 weight percent (wt%), the weight of the animal protein may be, for example, 50wt% to 80wt%, to provide better adhesion, better spinnability, and a more sufficient protein source.
[0023] In other embodiments, the animal protein may be disposed in the surface layer 110b of the first fiber 110. Figure 4 , which is a scanning electron microscope image of the first fiber 110 when the animal protein is disposed in the surface layer 110b of the first fiber 110. Figure 4 As shown, when the animal protein is arranged in the surface layer 110b of the first fiber 110, the fiber cross-section shape of the first fiber 110 is irregular (special-shaped cross-section). When the fiber cross-section shape is irregular, the fiber is easier to absorb sauce, thereby improving the convenience of back-end food processing. In some embodiments, when the total weight of the surface layer 110b of the first fiber 110 is 100wt%, the weight of the animal protein may be, for example, 50wt% to 80wt%, to provide better adhesion, better spinnability and a more sufficient protein source. The present disclosure provides a variety of configuration positions of animal protein and their respective advantages. In actual operation, the configuration position of animal protein can be determined according to the preferences or needs of consumers.
[0024] The plant protein in the first fiber 110 can provide the simulated fiber meat 100 with high nutritional value of protein. In some embodiments, the plant protein may be, for example, an isolated protein of soy protein or pea protein. Compared with soy protein, the weight average molecular weight of pea protein is small, and it is easy to be quickly absorbed by the human body, and the fiber formed by pea protein is weak and easy to be bitten off, which is suitable for the elderly or groups with poor metabolic capacity; while soy protein has a large weight average molecular weight, although it is relatively difficult to be quickly absorbed, it can provide greater toughness (chewy) in taste, which is suitable for groups pursuing edible taste. In other words, in actual operation, the type of plant protein can be determined according to the preferences or needs of consumers. On the other hand, since soy protein has a large weight average molecular weight, when soy protein is used as a plant protein, the spinning property of the spinning solution is relatively stable, and the first fiber 110 formed can have a more stable structure. In some embodiments, the molecular weight distribution range of the plant protein may be 15 kilodaltons to 165 kilodaltons. Since the molecular weight distribution range of plant protein is wide, the multi-layered taste of protein in real meat can be simulated, so that the simulated fiber meat 100 has a taste close to that of real meat and has high simulation.
[0025] The configuration position of the plant protein may be changed with the configuration position of the animal protein. Specifically, when the animal protein is configured in the inner layer 110a of the first fiber 110, the plant protein may be configured in the surface layer 110b of the first fiber 110; and when the animal protein is configured in the surface layer 110b of the first fiber 110, the plant protein may be configured in the inner layer 110a of the first fiber 110. Such a configuration can balance the distribution state of the protein in the first fiber 110, so that the protein is evenly distributed in the inner layer 110a and the surface layer 110b of the first fiber 110, thereby improving the uniformity of the overall base taste of the simulated fiber meat 100. In some embodiments, when the vegetable protein is located in the surface layer 110b of the first fiber 110, the weight of the vegetable protein may be, for example, 50wt% to 80wt% based on the total weight of the surface layer 110b being 100wt%; when the vegetable protein is located in the inner layer 110a of the first fiber 110, the weight of the vegetable protein may be, for example, 50wt% to 80wt% based on the total weight of the inner layer 110a being 100wt%. When the content of the vegetable protein falls within the above range, not only the spinnability of the spinning solution can be improved, but also the distribution uniformity of the protein in the first fiber 110 can be improved (based on the content of the animal protein being equivalent to the content of the vegetable protein). In this way, not only can each part of the first fiber 110 have a more consistent structural solidity to improve the structural strength of the first fiber 110, but also the uniformity of the base taste of the simulated fiber meat 100 as a whole can be improved. In a preferred embodiment, the content of the vegetable protein may be equal to the content of the animal protein. For example, when plant protein and animal protein are respectively located in the inner layer 110a and the surface layer 110b of the first fiber 110, with the total weight of the inner layer 110a and the total weight of the surface layer 110b being 100wt%, the weight of the plant protein and the animal protein can be 50wt% respectively, thereby achieving a more uniform structural firmness and a more uniform base taste.
[0026] The first alginate in the first fiber 110 can improve the fluidity of the spinning solution used to form the first fiber 110, thereby improving the spinnability of the spinning solution, so as to facilitate the formation of the first fiber 110 with a stable structure. In some embodiments, the first alginate can be, for example, sodium alginate, which is a safe food additive and has a significant positive effect on the spinnability of the spinning solution, so as to facilitate the formation of the first fiber 110 with a complete structure. In some embodiments, the first alginate can be located in both the inner layer 110a and the surface layer 110b of the first fiber 110, that is, the spinning solution used to form the inner layer 110a and the spinning solution used to form the surface layer 110b both contain the first alginate, so as to take into account the spinnability of both the inner layer 110a and the surface layer 110b. In some embodiments, when the total weight of the inner layer 110a of the first fiber 110 is 100wt%, the weight of the first alginate may be, for example, 20wt% to 50wt%, and the sum of the weight of the first alginate and the weight of the protein (animal protein or plant protein) in the inner layer 110a of the first fiber 110 is 100wt%. In other embodiments, when the total weight of the surface layer 110b of the first fiber 110 is 100wt%, the weight of the first alginate may be, for example, 20wt% to 50wt%, and the sum of the weight of the first alginate and the weight of the protein (animal protein or plant protein) in the surface layer 110b of the first fiber 110 is 100wt%. In detail, when the content of the first alginate is less than 20wt%, it is difficult for the spinning solution to be stretched into filaments through the spinning process to form fibers with complete structures; when the content of the first alginate is greater than 50wt%, the texture of the simulated fiber meat 100 is relatively brittle and has poor elasticity, thereby affecting the chewing taste of the simulated fiber meat 100, and relatively easily resulting in a low proportion (content) of protein in the simulated fiber meat 100, resulting in insufficient nutritional value.
[0027] The hemicellulose in the second fiber 120 can make the simulated fiber meat 100 have the smooth taste of fat. In detail, since hemicellulose is randomly arranged, has a non-crystalline structure, and has low strength compared to cellulose, when hemicellulose is added to the second fiber 120, the second fiber 120 can have a smooth and smooth taste, which is similar to the taste of fat in real meat. In some embodiments, the hemicellulose can be glucomannan. Glucomannan can provide an appropriate smooth taste, and has the effects of regulating cholesterol, anti-obesity, anti-inflammatory, and preventing constipation. It not only has high nutritional value, but also has high biocompatibility and degradability. In some embodiments, when the total weight of the second fiber 120 is 100wt%, the weight of hemicellulose can be, for example, 50wt% to 75wt%, thereby providing a better edible taste and improving spinnability. In detail, when the hemicellulose content is less than 50wt%, the simulated multi-layered taste of real meat (the taste of alternating lean meat and fat) is less obvious; when the hemicellulose content is greater than 75wt%, the fluidity of the spinning solution is lower and the spinnability is poor.
[0028] The second alginate in the second fiber 120 can improve the fluidity of the spinning solution used to form the second fiber 120, thereby improving the spinnability of the spinning solution, so as to facilitate the formation of a second fiber 120 with a stable structure. In some embodiments, the second alginate may be, for example, sodium alginate, and its advantages are as described above, so they will not be repeated here. On the other hand, when the second alginate and the first alginate are both sodium alginate, the overall base taste uniformity of the simulated fiber meat 100 can also be improved. In some embodiments, when the total weight of the second fiber 120 is 100wt%, the weight of the second alginate may be, for example, 25wt% to 50wt%, and the sum of the weight of the second alginate and the weight of hemicellulose is 100wt%. In detail, when the content of the second alginate is less than 25wt%, it is difficult for the spinning solution to be stretched into filaments through the spinning process to form fibers with complete structures; when the content of the second alginate is greater than 50wt%, the texture of the simulated fiber meat 100 is relatively brittle and has poor elasticity, thereby affecting the chewing taste of the simulated fiber meat 100, and it is relatively easy to cause the proportion (content) of hemicellulose in the simulated fiber meat 100 to be low, resulting in a taste that is too thin and low simulation.
[0029] In some embodiments, the fiber fineness of each of the first fiber 110 and the second fiber 120 can be 30 microns to 80 microns, so that the simulated fiber meat 100 has a texture and fiber texture similar to real meat, and can be conducive to stabilizing the cross-sectional shape of the first fiber 110 and the second fiber 120. In detail, if the fiber fineness is greater than 80 microns, the simulated fiber meat 100 has a greater chewiness, cannot provide a dense taste, and is difficult to provide a delicate multi-layered taste; if the fiber fineness is less than 30 microns, the structure of the simulated fiber meat 100 is relatively soft and it is difficult to maintain its original cross-sectional shape. In some embodiments, the first fiber 110 and the second fiber 120 can each be a unidirectionally arranged long fiber (i.e., a long fiber extending in the forward direction), so that the simulated fiber meat 100 can be prevented from having the taste of reconstituted meat. In some embodiments, the ratio (d1 / d2) of the diameter d1 of the inner layer 110a of the first fiber 110 to the diameter d2 of the surface layer 110b may be, for example, 0.1 to 1.0. By adjusting the diameter ratio of the inner layer 110a to the surface layer, the edible taste of the simulated fiber meat 100 can be adjusted. For example, when the above ratio is close to 0.5, the lean meat taste of the simulated fiber meat 100 is more significant, and when the above ratio is less than 0.3, the simulated fiber meat 100 is relatively dry and woody; when the above ratio is close to 1.0, the fat meat taste of the simulated fiber meat 100 is more significant, and when the above ratio is less than 0.2, the simulated fiber meat 100 is relatively loose and chewy.
[0030] In some embodiments, the first fiber 110 and the second fiber 120 can be prepared by a wet spinning process, an electrospinning process or a hot melt spinning process, that is, the first fiber 110 and the second fiber 120 can be wet-spun fibers, electrospun fibers or melt-spun fibers. In a preferred embodiment, the spinning process is a wet spinning process, so as to better control the cross-sectional shape of the fiber and make it easier for the first fiber 110 and the second fiber 120 to have a suitable fiber fineness. Specifically, the spinning solution for forming the first fiber 110 and the spinning solution for forming the second fiber 120 can be ejected through a spinning nozzle (wherein the spinning nozzle for forming the first fiber 110 is a coaxial spinning nozzle), and then cooled and shaped by a coagulation bath, and then rolled and dried to obtain the first fiber 110 and the second fiber 120, and then the first fiber 110 and the second fiber 120 are combined with each other by a mold pressurization method to form the simulated fiber meat 100. In some embodiments, the coagulation bath may be, for example, an ethanol solution of calcium chloride with a weight percentage concentration of 5 wt% (wherein the weight ratio of ethanol to water is 1:1), and the winding speed (rotation speed) may be, for example, 120 rpm to 140 rpm. It is worth noting that when preparing coaxial fibers by wet spinning process, it is necessary to consider that the coagulation bath has a similar shaping effect on the inner layer material and the surface layer material of the coaxial fibers, so that it is easy to form a coaxial fiber with a complete structure, and the coagulation bath used in the present disclosure has a similar shaping effect on the inner layer material and the surface layer material used for the coaxial fibers of the present disclosure. In other words, the selection of the inner layer material and the surface layer material and the design of their content in the present disclosure also need to take into account the practical feasibility of spinning coagulation.
[0031] In some embodiments, before the spinning process is performed, an edible alkali such as sodium hydroxide or sodium bicarbonate can be added to the spinning solution containing the plant protein as a chain unfolding agent, so that the plant protein is expanded from a spherical molecular structure to a long-chain molecular structure, thereby improving the spinnability of the plant protein. In addition, by adding an alkaline chain unfolding agent, the plant protein can have high solubility and high fluidity, which is conducive to the spinning process. In some embodiments, when the total volume of the solvent (e.g., water) and the edible alkali in the spinning solution is measured, the volume molar concentration of the edible alkali can be 0.05M to 0.15M, and preferably 0.1M, so as to efficiently expand the molecular structure of the plant protein into a long-chain molecular structure.
[0032] The features and effects of the present disclosure will be described in more detail below with reference to the embodiments. It should be understood that the materials used, their contents and proportions, processing details and processing procedures, etc. can be appropriately changed according to the common knowledge in the art without exceeding the scope of the present disclosure. Therefore, the present disclosure should not be interpreted restrictively by the embodiments described below.
[0033] First, the components and contents of the spinning solution for preparing the first fiber and the spinning solution for preparing the second fiber are shown in Table 1.
[0034] Table 1 <Experimental Example 1: Fiber Spinning Test>
[0035] In this experimental example, each sample in Table 1 was uniformly mixed with a sodium hydroxide aqueous solution having a molar concentration of 0.1 M. Subsequently, the spinning solution mixed with the sodium hydroxide aqueous solution was subjected to a wet spinning process at room temperature, and the coagulation bath used in the wet spinning process contained ethanol and water in a weight ratio of 1:1, wherein calcium chloride was contained in a weight percentage concentration of 5 wt%. The results showed that samples 1-3 all had good spinnability, while sample 4 had relatively poor spinnability. <Experimental Example 2: Full texture test of simulated fiber meat>
[0036] In this experimental example, the process techniques of paragraphs
[0030] to
[0031] are used to roll and dry the fibers spun from samples 1 and 3 to form first fibers and second fibers, and then the first fibers and the second fibers are combined with each other by means of mold pressure to form the simulated fiber meat of Example 1; similarly, the process techniques of paragraphs
[0030] to
[0031] are used to roll and dry the fibers spun from samples 2 and 3 to form first fibers and second fibers, and then the first fibers and the second fibers are combined with each other by means of mold pressure to form the simulated fiber meat of Example 1. The simulated fiber meat of Example 2 is formed; 65wt% of pea protein and 35wt% of sodium alginate are mixed to form Sample 5, and Sample 5 is spun using the process described in paragraph
[0035] to form a plurality of fibers with circular cross-sections, and the spun fibers are rolled up and dried, and then the plurality of fibers are combined with each other by pressurizing a mold to form the vegetarian meat of the comparative example; subsequently, the simulated fiber meat and the vegetarian meat are compressed twice by a texture analyzer probe to simulate the chewing motion of the human mouth for a full texture test (Texture Profile Analysis, TPA). The test results are shown in Table 2.
[0037] Table 2
[0038] From the results in Table 2, it can be seen that compared with the comparative example, Example 1-2 has better performance in terms of adhesion, chewiness, elasticity, cohesion and resilience. It can be seen that by making the simulated fiber meat contain fibers with a coaxial cross-section shape and adding gelatin and glucomannan, the taste of the simulated fiber meat in terms of adhesion, chewiness, elasticity, cohesion and resilience can be improved, so that the simulated fiber meat is not easy to loosen directly at the moment of being bitten, and the taste is closer to the taste of real meat. <Experimental Example 3: Test of moisture content of artificial fiber meat>
[0039] In this experimental example, the moisture content of the simulated fiber meat of each embodiment 2 was tested 5 times. The test results are shown in Table 3.
[0040] Table 3 [Note 1] The weight of the sample after washing with water and draining away water until no water is left. [Note 2] Weight when absolutely dry. [Note 3] Moisture content = [(wet weight - dry weight) / dry weight] x 100%.
[0041] From the results in Table 3, it can be seen that the simulated fiber meat of Example 2 has a moisture content close to that of various meat products, and in most of the experimental results, the moisture content of the simulated fiber meat of Example 2 is even higher than that of various meat products. It can be seen that the fibers in the simulated fiber meat of the present disclosure can effectively lock in moisture, making the simulated fiber meat have a juicy taste.
[0042] In summary, the simulated fiber meat contains the first fiber and the second fiber that are bonded to each other. Since the first fiber is a coaxial fiber, it can provide a multi-layered taste. By adding animal protein to the coaxial fiber, the coaxial fiber can have its own adhesiveness to bond with the second fiber, and the protein content can be increased. It can also prevent the simulated fiber meat from loosening directly at the moment of being bitten, thereby providing an elastic taste. In addition, by adding hemicellulose to the second fiber, the simulated fiber meat can have the smooth taste of fat, so that the simulated fiber meat as a whole has a multi-layered texture of lean meat and fat. On the other hand, since the first fiber has its own adhesiveness and the second fiber has its own fat taste, there is no need for additional post-processing to add other adhesive components, nor is there any need for additional post-processing to create a fat taste, thereby improving the convenience of the process.
[0043] Although the present disclosure has been disclosed in the above embodiments, it is not intended to limit the present disclosure. Any person skilled in the art may make various changes and modifications without departing from the spirit and scope of the present disclosure. Therefore, the scope of protection of the present disclosure shall be determined by the attached claims.
Claims
1. A simulated fiber meat, characterized in that: include: The first fiber is a coaxial fiber having an inner layer and a surface layer, wherein the first fiber comprises plant protein, animal protein and a first alginate; as well as The second fiber includes hemicellulose and a second alginate.
2. The simulated fiber meat according to claim 1, characterized in that: The animal protein is gelatin, and the weight average molecular weight of the gelatin is 30 kilodaltons to 120 kilodaltons.
3. The simulated fiber meat according to claim 1, characterized in that: The plant protein is soybean protein or pea protein.
4. The simulated fiber meat according to claim 1, characterized in that: The hemicellulose is glucomannan.
5. The simulated fiber meat according to claim 1, characterized in that: The first alginate and the second alginate are sodium alginate.
6. The simulated fiber meat according to claim 1, characterized in that: The animal protein is located in the inner layer, and when the total weight of the inner layer is 100 weight percent, the weight of the animal protein is 50 weight percent to 80 weight percent.
7. The simulated fiber meat according to claim 1, characterized in that: The animal protein is located in the surface layer, and when the total weight of the surface layer is 100 weight percent, the weight of the animal protein is 50 weight percent to 80 weight percent.
8. The simulated fiber meat according to claim 1, characterized in that: The plant protein is located in the surface layer, and when the total weight of the surface layer is 100 weight percent, the weight of the plant protein is 50 weight percent to 80 weight percent.
9. The simulated fiber meat according to claim 1, characterized in that: The first alginate is located in the inner layer and the surface layer.
10. The simulated fiber meat according to claim 1, characterized in that: When the total weight of the second fiber is 100 weight percent, the weight of the hemicellulose is 50 weight percent to 75 weight percent.