A method for preparing a high viscosity food gel resistant to deformation

Abstract

The present application relates to a kind of preparation methods of deformation-resistant high-viscosity food gel, comprising: pure water, soy protein, TG enzyme proportionally sequentially mixed, using stirrer stirring, heating makes protein and TG enzyme fully crosslinking;Add vegetable oil, emulsify fully;Add potato starch, konjac flour, continue to stir until no lump;Mixture is placed in mold and shaped;Heat curing, put into refrigerator and store, obtain deformation-resistant high-viscosity food gel;Gel is placed in coating device, is smeared between any plant meat tissue, is placed in vacuum bag and is packaged, after secondary maturation shaping, form the multi-level structure of plant meat.The effect of protein and TG enzyme promotes gel formation and gel strength increase, by multi-component synergy, form multi-level, high-strength composite network structure, the obtained food gel is deformation-resistant, plastic, can effectively connect different plant protein tissue, also can improve the texture and taste of plant meat, improve the sensory diversity of plant meat.

Description

Technical Field

[0001] This invention belongs to the field of plant raw materials and food gel processing technology, specifically relating to a method for preparing a deformation-resistant, high-viscosity food gel. Background Technology

[0002] Compared to meat protein, plant protein is cheaper, easier to obtain, and safer and more nutritious. Its low-fat, high-protein properties are more beneficial to human health. The variety of plant-based meat alternatives is increasing, such as 3D printing steak analogs using single plant tissue proteins, preparing bacon-like artificial meat using a mixture of plant proteins and polysaccharides, and using seaweed polysaccharide-based hydrogels to simulate meat connective tissue. Among these, recombinant plant-based chunks of meat and plant-based meat patties offer better texture and flavor profiles, better meeting the requirements of catering and cooking than single-tissue protein-based meat analogs. However, the bonding and assembly processes of these types of plant-based meats face many challenges. Transportation bumps, high temperatures, and processing can cause the adhesive joints to break. High-viscosity colloids have high processing requirements and price advantages in food processing, acting as both adhesives and enriching the color, appearance, and multi-layered texture of food. High-viscosity food gels, as a component of plant-based meat, achieve the dual functions of bonding and assembly, and multi-layered flavor.

[0003] Existing plant-based meat products are generally divided into two categories based on their processing methods. One category consists of single-component products, such as plant-based meat patties and sausages. These products are formed from a uniform material, with adhesives typically serving as the molding carrier, resulting in a unified appearance. The technology and processes for this are relatively mature, with common gel carrier solutions available. The other category comprises multi-layered plant-based meats tailored to Chinese culinary preferences, such as plant-based beef and plant-based pork belly. These products typically use a combination of multiple components (lean meat, fat, and skin). Two common methods are employed during this combination: one involves applying pressure to ensure full contact between the materials, forming a block-like structure—a more common method used in traditional vegetarian meat products; the other involves adding gel bases of different colors to simulate different meat tissues, ensuring no difference in texture between components like skin, fat, and lean meat. However, this method is prone to component detachment during transportation, affecting the visual appeal and layering of the plant-based meat product.

[0004] Another approach is to use adhesives, applying them between layers to bond the components like glue. However, adhesives are unstable during transportation and in the environment. The physical state of existing adhesives is detrimental to the product's appearance. For plant-based meat products using adhesives, the adhesive is usually mixed into the material. If the consistency is too thin, it is prone to flowing during application, penetrating other components and affecting the appearance and layering. If the hardness is too high, the gel cohesiveness is greater than the adhesiveness, resulting in poor adhesion. The hardness usually increases as the temperature decreases, increasing the brittleness between the plant-based meat product components and preventing the maintenance of the original optimal viscous state, thus failing to maintain structural stability.

[0005] Existing adhesives suffer from poor deformation resistance, limited application scope, and poor process continuity, requiring immediate application and proving inconvenient. Different components in plant-based meat require varying degrees of hardness to achieve a satisfying texture profile, necessitating sufficient structural hardness between the adhesive and the raw materials for effective bonding. Therefore, existing adhesives are limited in their application, typically only suitable for two specific components and not for use throughout the entire plant-based meat tissue.

[0006] To overcome the shortcomings of existing technologies and solve the adhesion problems encountered in the connection and assembly process of plant-based meat, this invention prepares a weather-resistant, high-viscosity gel that can effectively bind the various components of plant-based meat together. Simultaneously, it can simulate the fat components of plant-based meat, resulting in a more natural texture and appearance closer to real meat products. It possesses excellent mechanical properties, rheological characteristics, thermal stability, and a uniform microstructure, effectively connecting plant protein tissues to simulate the texture and taste of real meat. The gelled plant-based meat also exhibits good elasticity and toughness, with a texture close to that of real meat. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a deformation-resistant, high-viscosity food gel, its preparation method, and its application.

[0008] The main process of this invention is as follows: pure water, soy protein isolate, and TG enzyme are mixed in water in a certain proportion to form a suspension, and then heated; oil is added and fully emulsified to form an emulsion; potato starch and konjac powder are added to the emulsion and stirred until there are no lumps, then poured into a mold for shaping, packaged and cured to obtain a deformation-resistant high-viscosity gel, which is then refrigerated and stored; the high-viscosity gel after freezing has the characteristics of "playdough" and will not form a rigid gel. It is then applied to the layers of plant-based meat through a continuous coating device. After secondary curing, a multi-layered structure of plant-based meat is formed, which can be applied between any components of plant-based meat.

[0009] Specifically, to achieve the above objectives, the present invention first provides a method for preparing a deformation-resistant, high-viscosity food gel, characterized by comprising the following steps:

[0010] (1) Pure water, soybean protein and TG enzyme are mixed in a certain proportion. The mixture is stirred thoroughly with an electronic stirrer to form a uniform suspension without lumps. The mixture is then heated to allow the protein and TG enzyme to fully cross-link.

[0011] (2) Add vegetable oil to the system that was mixed evenly in step (1) and emulsify it thoroughly;

[0012] (3) Add potato starch and konjac powder to the system in step (2), and stir the mixture thoroughly until there are no lumps;

[0013] (4) Place the mixture from step (3) into a mold to set it;

[0014] (5) Heat and cook the mixture in the mold in step (4), and store it in the refrigerator to obtain a high-viscosity food gel with good deformation resistance.

[0015] (6) Place the gel from step (5) in a coating device, apply it as needed between any plant meat tissues, pack it in a vacuum bag, and after secondary maturation and shaping, a multi-layered structure of plant meat can be formed.

[0016] In step (1), the amount of soybean protein added is 0.5%-10%, the amount of TG enzyme added is 0.1%-2%, and the stirring speed is 1000-10000 rpm. Preferably, the amount of soybean protein added is 5%-7%, the amount of TG enzyme added is 0.5%-1%, and the stirring speed is 4000-6000 rpm.

[0017] In step (2), the vegetable oil includes one of rapeseed oil, peanut oil, soybean oil, coconut oil, palm oil, and perilla oil, with an addition amount of 1%-20% and a stirring speed of 3000-10000 rpm. Coconut oil is preferred, with an addition amount of 5%-10% and a stirring speed of 5000-8000 rpm.

[0018] In step (3), the amount of potato starch added is 3%-10%, the amount of konjac added is 0.1%-5%, and the stirring speed is 1000-10000 rpm. Preferably, the amount of potato starch added is 5%-7%, the amount of konjac added is 1%-2%, and the stirring speed is 4000-6000 rpm.

[0019] The heating methods in steps (1) and (5) are: heating at 50-65℃ for 2-3 hours and heating at 85-90℃ for 1-2 hours. Step (5) also includes refrigerating in a 4℃ refrigerator for more than 6 hours.

[0020] In step (6), the plant-based meat tissue includes the skin, fat, lean meat, and any two types of tissues. The amount of high-viscosity gel added is 5%-15%. It is placed in vacuum packaging, aged at 105℃ for 1 hour, and then refrigerated at 4℃ or aged at 121℃ for 0.2 hours and then stored at room temperature.

[0021] The present invention also provides food gels obtained using the preparation method of the deformation-resistant high-viscosity food gel described above, and their applications.

[0022] The food gel of this invention can be applied between various tissues of plant-based meat, between lean meat, between lean and fat, or between skin and fat, as well as within each tissue, to achieve multi-point bridging and bonding. This food gel can be refrigerated for 30 days, is more convenient to use, and, based on its excellent mechanical and rheological properties, can be applied to continuous production lines.

[0023] In this invention, TG enzyme (transglutaminase) promotes gel toughness and high viscosity. Added before emulsification, TG enzyme, upon heating, allows for full cross-linking of proteins and enzymes. It primarily catalyzes intermolecular (or intramolecular) acyl transfer reactions within protein molecules, initially forming larger protein molecular structures in an aqueous environment. This facilitates the unfolding and adsorption of protein molecules at the oil-water interface, forming a denser and more stable interfacial film. This effectively prevents oil droplet aggregation, increases the flexibility of protein molecules, reduces solution fluidity, promotes oil binding, thereby improving emulsion stability and promoting network structure formation. The addition of konjac polysaccharide gel increases the binding sites between protein and polysaccharide molecules, forming an interactive network structure. The final protein-polysaccharide composite gel system, after heating and maturation, is then refrigerated to further promote the cross-linking reaction of the gel, forming a stable, high-viscosity gel.

[0024] The food gel obtained by this invention has deformation resistance properties, which can effectively bind the various tissue components of plant-based meat, improve the stability and integrity of plant-based meat, make it more in line with the requirements of catering and cooking for ingredients, and solve the problem that plant-based meat is prone to breakage at the bonding joints during transportation, high temperature and processing.

[0025] In summary, the processing method and product of the deformation-resistant high-viscosity food gel of the present invention have the following characteristics:

[0026] Beneficial effects:

[0027] 1. The high-viscosity food gel prepared by the method of this invention can act as an adhesive in plant-based meat to bind and assemble various components, and its shape characteristics can be arbitrarily changed, so that the reconstituted plant-based meat is not just a simple pile of meat paste, and the texture is not too regular, making it more realistic and natural. Moreover, this high-viscosity gel can essentially be used as a simulated fat component in plant-based meat, thus achieving multiple uses for one adhesive. It not only acts as an adhesive, but also enriches the color, appearance, and multi-layered texture of the food, achieving the dual functions of adhesive assembly and multi-layered texture.

[0028] 2. The high-viscosity food gel prepared by this invention exhibits significant high viscosity, good mechanical properties, stable rheological characteristics, and excellent thermal stability. By adjusting the ratio of potato starch to konjac, the apparent viscosity of the gel shows obvious shear-thinning non-Newtonian fluid properties at different shear rates, reaching its maximum within a certain range. This is because the hydrogen bonds, hydrophobicity, and electrostatic interactions between soy protein isolate, TG enzyme, potato starch, and konjac are enhanced, resulting in a stronger adhesive network structure. Furthermore, soy protein isolate absorbs water and swells during gelatinization, while the higher KGM content provides strong hydration capabilities, enabling it to capture and retain more water molecules within its structure. This enhanced hydration effect may lead to a denser hydration layer around the potato starch granules, increasing their volume and thus improving the overall viscosity. Simultaneously, it possesses good tensile strength and peak load. When stretched to separate the two layers of protein, the gel remains firmly adhered to the upper and lower layers of protein, with its rupture phase occurring inside the gel, effectively binding the protein and mimicking the texture and mouthfeel of real meat. This gel provides strong adhesion to plant-based meat, effectively connecting different plant protein tissues, resisting external stretching, maintaining the integrity of the plant-based meat, and mimicking the texture and taste of real meat. Furthermore, frequency and temperature scanning results show that the gel has stable rheological properties and does not easily melt even at high temperatures, exhibiting thermal irreversibility. This ensures the stability and integrity of the plant-based meat during cooking. Simultaneously, DSC testing indicates that the gel has a high melting point temperature between 100 and 150°C, demonstrating good thermal stability and the ability to withstand the high-temperature environment during cooking.

[0029] 3. SEM observation results show that the high-viscosity food gel of the present invention has a uniform microstructure. Within a certain range, the gel exhibits a relatively uniform structure, with potato starch granules swelling to form smooth aggregates, and protein chains unfolding and aggregating to form a dense protein-polysaccharide gel network structure with konjac. This uniform microstructure not only improves the gel's adhesive properties but also gives it a good mouthfeel without producing a rough texture. Oral tribological tests show that the gel has a moderate coefficient of friction in a simulated oral environment, providing good lubrication and mimicking the oily texture of natural meat.

[0030] 4. The deformation-resistant plant-based adhesive of this invention can be applied to various components of plant-based meat products, overcoming the limitations of traditional adhesives. Simultaneously, the high-viscosity food gel of this invention has broad application prospects in plant-based meat. By optimizing the ratio of TG enzyme, potato starch, and konjac, the gel can not only effectively connect different plant protein tissues but also improve the texture and mouthfeel of plant-based meat, enhancing its sensory diversity. Furthermore, the gel's preparation method is simple, low-cost, and easy to mass-produce, possessing significant market application value.

[0031] In summary, the deformation-resistant plant-based adhesive of this invention can be applied to various components of plant-based meat products, breaking the limitations of traditional adhesives. The application of this high-viscosity food gel in plant-based meat has the following characteristics: 1) Easy deformation: The gel can be applied to the gaps between various components, perfectly adhering to each tissue, with a wider bonding range. Furthermore, it maintains its structural integrity when the product is subjected to external forces due to its easy deformation properties. 2) Highly efficient adhesion: It can effectively bond different plant protein tissues together, simulating the texture and taste of real meat, improving the overall quality and sensory experience of plant-based meat. 3) Enhanced texture: By optimizing the ratio of potato starch and konjac, the gel not only has high viscosity but also a good texture, without producing a rough feel, meeting consumers' requirements for the texture of plant-based meat. 4) Multifunctionality: In addition to being an adhesive, the gel is also rich in nutrients, such as soy protein isolate and konjac, providing additional nutritional value to plant-based meat. Attached Figure Description

[0032] Figure 1 This is a diagram illustrating the microscopic reaction mechanism of the protein-polysaccharide-based high-viscosity food gel of the present invention;

[0033] Figure 2 These are SEM micrographs of the high-viscosity food gels in the embodiments and comparative examples of the present invention.

[0034] Figure 3 These are Fourier transform infrared spectra of the high-viscosity food gels in the embodiments and comparative examples of the present invention;

[0035] Figure 4 This is a comparison diagram of the deformation-resistant, high-viscosity food gel of the present invention and a simulated fat gel. Detailed Implementation

[0036] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0037] Example 1

[0038] Add 83% water and 0.5% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 0.5% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Then slowly add 10% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0039] Continue to add 5% potato starch and 1% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0040] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0041] Take out the above high-viscosity gel, place it in a coating device, add 10% of the weight of lean meat, spread it between the lean meat, place it in a vacuum bag for packaging, and cook at 105°C for 1 hour to obtain plant-based meat, which is then refrigerated.

[0042] Example 2

[0043] Add 78.5% water and 6% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 1% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Next, slowly add 8% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0044] Continue to add 5% potato starch and 1.5% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0045] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0046] Take out the above high-viscosity gel, place it in a coating device, add 8% of the lean meat weight, spread it between the lean meat, place it in a vacuum bag for packaging, and cook at 121℃ for 20 minutes to obtain plant-based meat, which can be stored at room temperature.

[0047] Example 3

[0048] Add 76% water and 10% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 2% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Then slowly add 5% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0049] Continue to add 5% potato starch and 2% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0050] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0051] Take out the high-viscosity gel and add it to the adhesive. Place the adhesive in the coating device, add 5% of the total weight of fat and skin, apply it between the fat and skin, pack it in a vacuum bag, and cook at 121℃ for 20 minutes to obtain plant meat. Store at room temperature.

[0052] Example 4

[0053] Add 81% water and 0.5% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 0.5% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Then slowly add 10% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0054] Continue to add 7% potato starch and 1% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0055] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0056] Take out the above high-viscosity gel, place it in a coating device, add 5% of the total weight of fat and skin, apply it between the fat and skin, pack it in a vacuum bag, and cook it at 105°C for 1 hour to obtain plant-based meat, which is then refrigerated.

[0057] Example 5

[0058] Add 76.5% water and 6% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 1% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Next, slowly add 8% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0059] Continue to add 7% potato starch and 1.5% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0060] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0061] Take out the aforementioned high-viscosity gel, place it in a coating device, add 15% of the total weight of fat and lean meat, apply it between the lean and fat meat, pack it in a vacuum bag, and cook it at 105°C for 1 hour to obtain plant-based meat, which is then refrigerated.

[0062] Example 6

[0063] Add 74% water and 10% soy protein isolate to a beaker and stir at 5000 rpm using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) until dissolved. Then add 2% TG enzyme and stir at 50°C for 1 hour until completely dissolved. Then slowly add 5% vegetable oil to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0064] Continue to add 7% potato starch and 2% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white high-viscosity gel.

[0065] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0066] Take out the aforementioned high-viscosity gel, place it in a coating device, add 15% of the total weight of fat and lean meat, apply it between the lean and fat meat, pack it in a vacuum bag, and cook it at 121°C for 20 minutes to obtain plant-based meat, which can then be stored at room temperature.

[0067] Comparative Example 1

[0068] Add 81.5% water and 0.5% soy protein isolate to a beaker and dissolve them using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) at 5000 rpm. Do not add TG enzyme. Slowly add 10% vegetable oil directly to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0069] Continue to add 7% potato starch and 1% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white viscous gel.

[0070] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0071] Take out the aforementioned high-viscosity gel, place it in a coating device, add 10% of the weight of lean meat, spread it between the lean meat, place it in a vacuum bag for packaging, and cook at 105°C for 1 hour to obtain plant-based meat, which is then refrigerated.

[0072] In this method, the amount of soy protein isolate and konjac added is relatively small, and no cross-linking agent TG enzyme is added to enhance the gel network. Therefore, the gel texture is too soft, and it still cannot be formed after water bath curing. It has strong fluidity and cannot effectively assemble the various components of plant meat, resulting in very poor adhesion.

[0073] Comparative Example 2

[0074] Add 77.5% water and 6% soy protein isolate to a beaker and dissolve them using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) at 5000 rpm. Do not add TG enzyme. Slowly add 8% vegetable oil directly to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0075] Continue to add 7% potato starch and 1.5% konjac mixture to the suspension, and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white viscous gel.

[0076] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0077] Take out the high-viscosity gel, place it in a coating device, add 8% of the weight of lean meat, spread it between the lean meat, place it in a vacuum bag for packaging, and cook at 121℃ for 20 minutes to obtain plant-based meat, which can be stored at room temperature.

[0078] This method does not include TG enzyme, resulting in poor adhesion, insufficient protein-polysaccharide binding sites, and reduced gel adhesion.

[0079] Comparative Example 3

[0080] Add 76% water and 10% soy protein isolate to a beaker and dissolve them using an electric stirrer (IKA-MINISTAR40digital, R1342, Germany) at 5000 rpm. Do not add TG enzyme. Slowly add 5% vegetable oil directly to the mixture while stirring at high speed (7000 rpm) until the solution is completely emulsified and a uniform suspension is obtained.

[0081] Continue to add 7% potato starch and 2% konjac mixture to the suspension and stir evenly with an electric stirrer at 5000 rpm until the solution system is free of lumps, has a uniform and delicate texture, and is a milky white viscous gel.

[0082] The high-viscosity gel was placed in a mold and cured under the following conditions: 90℃ for 60 minutes. After curing, it was cooled and stored at 4℃.

[0083] Take out the aforementioned high-viscosity gel, place it in a coating device, add 5% of the total weight of fat and skin, apply it between the fat and skin, pack it in a vacuum bag, and cook it at 105°C for 1 hour to obtain plant-based meat, which is then refrigerated.

[0084] The gel prepared by this method has excessive protein and konjac content. The excess protein adheres to the polysaccharide network, forming pores and hindering the formation of the network structure, resulting in reduced gel adhesiveness. Furthermore, no TG enzyme was added to increase the binding sites between the protein and polysaccharides, and the gel texture is too hard, with cohesiveness exceeding adhesiveness, failing to effectively bind other substances together.

[0085] Experimental Example

[0086] (1) Tensile test: The assembled block plant-based meat was analyzed using a METS E43 electronic universal testing machine (METS Industrial Systems (China) Co., Ltd.);

[0087] (2) Apparent viscosity test: The adhesive properties of high viscosity food gels were evaluated using a stress-controlled rheometer DHR-1 (TA Instruments, New Castle, USA);

[0088] (3) Texture profile analysis: High viscosity food gels were tested using a texture analyzer (CT3, Brookfield, Middleboro, USA) equipped with a TA-10 probe;

[0089] (4) Thermal property analysis: analysis of the freeze-thaw process of gel samples, that is, analysis of the thermal changes of high viscosity food gel in the temperature range of 40℃ to -20℃ using a differential scanning calorimeter DSC-60Plus (Shimadzu, Japan);

[0090] (5) Scanning electron microscopy: The microstructure of the high-viscosity food gel was observed using a scanning electron microscope;

[0091] (6) Fourier transform infrared detection: using FTIR (PerkinElmer, Frontier, Massachusetts,

[0092] (USA) Spectrometer tests changes in valence bonds and functional groups in highly viscous food gels.

[0093] In step (1), the assembled plant meat samples were taken out of the 4°C refrigerator and allowed to warm up for 5 minutes. The tensile strength and peak load of the gel were measured by stretching each sample at 2 mm / s using a tensile probe (A / TG). Both of these values ​​were obtained at the point of maximum stress.

[0094] The shear rate range for the apparent viscosity test in step (2) is 0.01-100 s. -1 Ten points were tested every ten times the frequency range. The gap size was fixed at 57 μm, and a stainless steel conical plate geometry (40 mm, 2°) was used as the measurement cell. All viscosity tests were performed at 37°C to simulate oral conditions.

[0095] In step (3), 50g of sample is placed in a 100ml cylindrical mold and the sample is axially compressed through the probe at a speed of 1mm / s to 30% of the deformation. The recovery time between two compression cycles is 5s and the trigger point load is 5g.

[0096] In step (4), 10 mg of sample is placed in a liquid crucible, pressed and sealed, with an initial temperature of 40°C. The temperature is increased to 250°C at a rate of 10°C / min, which constitutes one complete heating process.

[0097] In step (5), 50g of sample was placed in a 100ml cylindrical mold, pre-frozen at -40℃ for 24h, and then freeze-dried in a vacuum freeze dryer for 48h until completely dry. The dried sample was fixed on a double-sided conductive copper sample holder and sputter-coated with gold. The pre-treated sample was then observed at 500x magnification, and cross-sections of samples with different concentration ratios were photographed to observe the microscopic differences between the samples.

[0098] In step (6), 50g of sample is placed in a 100ml cylindrical mold, pre-frozen at -40℃ for 24 hours, and then freeze-dried in a vacuum freeze dryer for 48 hours until completely dry. The freeze-dried sample is then ground into powder, mixed with potassium bromide, ground again, and pressed into thin sheets using a hydraulic press for subsequent measurements. The sample is recorded at a scanning wavelength range of 4000-400cm. -1 The transmittance is as follows, with a resolution of 4cm. -1 .

[0099] Table 1. Evaluation table of product characteristics and effects for each embodiment and comparative example.

[0100]

[0101]

[0102] Note: Scores range from 0 to 10, with lower scores indicating weaker performance of the indicator.

[0103] Based on the comparison of multiple data points in Table 1 above, it can be seen that, firstly, transglutaminase promotes gel toughness and high viscosity. When added before emulsification, the TG enzyme, followed by heating, allows for full cross-linking of proteins and enzymes, initially forming larger protein molecular structures in the aqueous environment. This facilitates the unfolding and adsorption of protein molecules at the oil-water interface, forming a denser and more stable interfacial film. This effectively prevents oil droplet aggregation, increases the flexibility of protein molecules, reduces solution fluidity, promotes oil binding, thereby improving emulsion stability and promoting the formation of network structures.

[0104] Secondly, konjac polysaccharide gel is added to increase the binding sites between protein and polysaccharide molecules, forming an interactive network structure. Finally, the protein-polysaccharide composite gel system, formed by heating and ripening, is cooled and then refrigerated to further promote the cross-linking reaction of the gel, forming a stable, highly viscous gel.

[0105] Through a series of experimental tests, the high-viscosity food gel of the present invention exhibits the following excellent properties:

[0106] Deformable: The gel can penetrate into the gaps between various components, and its deformable nature allows it to perfectly fit various tissues, resulting in a wider bonding range and better effect.

[0107] High viscosity: At different shear rates, the apparent viscosity of the gel exhibits obvious shear-thinning non-Newtonian fluid properties, and the viscosity is at its maximum within a certain range.

[0108] Good mechanical properties: Tensile tests show that the gel has good tensile strength and peak load when assembling plant protein meat, and can effectively bind tissue proteins to simulate the texture and taste of real meat.

[0109] Stable rheological properties: Frequency and temperature scan results show that the gel has stable rheological properties and does not melt easily even at high temperatures, exhibiting thermal irreversibility.

[0110] Excellent thermal stability: DSC tests show that the gel has a high melting point temperature between 100 and 150°C, good thermal stability, and can withstand the high-temperature environment during cooking.

[0111] Uniform microstructure: SEM observation results show that the gel has a uniform microstructure. Potato starch granules swell to form smooth aggregates, and protein chains unfold to form a dense network structure with konjac, which enhances the gel's adhesive properties.

[0112] In summary, the high-viscosity, durable food gel of the present invention has the following excellent properties:

[0113] Highly effective binder: It can effectively bind different plant protein tissues together, simulating the texture and taste of real meat, improving the overall quality and sensory experience of plant-based meat. Enhanced texture: By optimizing the ratio of potato starch and konjac, the gel not only has high viscosity but also a good texture without any roughness, meeting consumers' requirements for the texture of plant-based meat. Versatility: In addition to acting as a binder, the gel is also rich in nutrients such as soy protein isolate and konjac, providing additional nutritional value to plant-based meat.

Claims

1. A method for preparing a deformation-resistant, high-viscosity food gel, comprising the following steps: (1) Pure water, soy protein isolate, and TG enzyme are mixed in a certain proportion. The mixture is stirred thoroughly with an electronic stirrer to form a uniform suspension without lumps. The mixture is then heated to allow the protein and TG enzyme to fully cross-link. (2) Add vegetable oil to the system that was mixed evenly in step (1) and emulsify it thoroughly; (3) Add potato starch and konjac powder to the system in step (2), and stir the mixture thoroughly until there are no lumps; (4) Place the mixture from step (3) into a mold to set its shape; (5) Heat and cook the mixture in the mold from step (4), then refrigerate it to obtain a high-viscosity food gel with good deformation resistance. (6) Place the gel from step (5) in a spraying device and apply it between any plant meat tissues as needed. Pack it in a vacuum bag and after secondary maturation and shaping, a multi-layered structure of plant meat can be formed. In step (1), the amount of soy protein isolate added is 0.5%-10%, the amount of TG enzyme added is 0.1%-2%, and the stirring speed is 1000-10000 rpm.

2. The method for preparing a deformation-resistant, high-viscosity food gel according to claim 1, wherein in step (1), the amount of soy protein isolate added is 5%-7%, the amount of TG enzyme added is 0.5%-1%, and the stirring speed is 4000-6000 rpm.

3. The method for preparing a deformation-resistant, high-viscosity food gel according to claim 1, wherein the vegetable oil in step (2) includes one of rapeseed oil, peanut oil, soybean oil, coconut oil, palm oil, and perilla oil, and the amount added is 1%-20%, and the stirring speed is 3000-10000 rpm.

4. The method for preparing a deformation-resistant, high-viscosity food gel according to claim 3, wherein the vegetable oil in step (2) is coconut oil, the amount added is 5%-10%, and the stirring speed is 5000-8000 rpm.

5. The method for preparing a deformation-resistant, high-viscosity food gel according to claim 1, wherein in step (3), the amount of potato starch added is 3%-10%, the amount of konjac added is 0.1%-5%, and the stirring speed is 1000-10000 rpm.

6. The method for preparing a deformation-resistant, high-viscosity food gel according to claim 5, wherein in step (3), the amount of potato starch added is 5%-7%, the amount of konjac added is 1%-2%, and the stirring speed is 4000-6000 rpm.

7. The method for preparing a deformation-resistant high-viscosity food gel according to claim 1, wherein the heating method in steps (1) and (5) is: heating at 50-65℃ for 2-3 hours, heating at 85-90℃ for 1-2 hours, and step (5) further includes placing it in a refrigerator at 4℃ for refrigeration for more than 6 hours.

8. The method for preparing a deformation-resistant high-viscosity food gel according to claim 1, wherein the plant meat tissue in step (6) includes the interstitial tissues of meat skin, fat, and lean meat, as well as any two or three types of tissues, the amount of high-viscosity gel added is 5%-15%, it is placed in vacuum packaging, aged at 105℃ for 1 hour and then refrigerated at 4℃ or aged at 121℃ for 0.2 hours and then stored at room temperature.

9. Food gel or plant-based meat obtained using the method for preparing the deformation-resistant, high-viscosity food gel according to any one of claims 1-8.

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