Preparation method of meat-like milk-based food

Abstract

The present invention belongs to the field of food processing and relates to a method for preparing a meat-like dairy-based food. The method comprises: a mixing step for mixing raw materials to obtain a mixture; a screw processing step for heating and pressurizing the mixture to obtain a screw-processed material; a plastic processing step for plastic processing the screw-processed material to obtain a plastic-processed material; a cooling step for cooling the plastic-processed material to obtain a cooled object; and a water adding step for adjusting the water content of the cooled object to obtain the meat-like dairy-based food.

Description

Technical Field

[0001] The invention belongs to the field of food processing and relates to a preparation process of meat (animal) milk-based food. Background Art

[0002] Alternative meat products have garnered significant attention in recent years, particularly plant-based protein-based meat products. These products, which use plant-based proteins (such as soy, pea, and wheat protein) as their core ingredients, mimic the texture, flavor, and nutritional value of animal meat through modern food processing techniques. Key technologies include high-humidity extrusion (using high temperature and high pressure to restructure protein into meat-like fibers) and texture optimization (using methylcellulose and fat simulation to enhance elasticity and chewiness).

[0003] From a nutritional perspective, plant-based protein meats offer the advantages of low cholesterol and saturated fat, making them suitable for people with cardiovascular disease. However, they lack essential amino acids and their absorption rate is still lower than that of animal protein. They also face numerous technical bottlenecks, such as insufficient fiber fineness and low sensory fidelity.

[0004] Reference 1 discloses a vegetable meat comprising gluten, minerals, vitamins, and edible fibers from cereals and legumes. The mixture is seasoned with natural seasonings according to desired taste, kneaded, and then steamed after kneading with water or vegetable broth.

[0005] Reference 2 discloses a method for processing a plant protein substitute for meat, comprising the following steps: (1) soaking and rolling plant tissue protein with a liquid emulsion; (2) filling the interior of the plant tissue protein obtained in step (1) with the liquid emulsion through a vacuum process; (3) adding a colloidal adhesive to the plant tissue protein obtained in step (2) and rolling the mixture; (4) covering the surface of the plant tissue protein obtained in step (3) with the colloidal adhesive through a vacuum process; and (5) pressing the mixture of the plant tissue protein and the colloidal adhesive in step (4) into a shape using a mold and heating and curing to set the shape, thereby obtaining a plant protein substitute for meat.

[0006] Cited document 3 discloses a processing technology for plant protein vegetarian chicken products and plant protein vegetarian chicken products, which are composed of: soy protein isolate, vegetable oil, fibrous protein, seasoning, and the balance is ice water, including the following steps: emulsification: stirring the ice water, soy protein isolate, and vegetable oil to obtain an emulsified slurry; thawing: soaking the fibrous protein in clean water for multiple times, dehydrating after each soaking, and separating the dehydrated fibrous protein into strands to obtain fibrous protein products; mixing: stirring the emulsified slurry, fibrous protein products, and seasonings to mix evenly; molding: extruding the mixture to obtain vegetarian chicken embryos.

[0007] Cited document 4 discloses a plant-based meat product, which is a mixture of filamentous textured protein, plant fat and protein chyle in a specific proportion. Through chopping and beating processes, the plant fat and filamentous textured protein are stably embedded in the protein chyle matrix to form a plant-based lean meat particle, fat meat particle and meat shreds structure, thereby improving the adhesiveness and fibrous feel.

[0008] Cited document 5 discloses a method for processing plant protein meat, comprising the following steps: (1) soaking the plant protein raw material in a sodium bicarbonate aqueous solution, taking out the soaked plant protein raw material and dehydrating it to control the moisture content; (2) decomposing the raw material processing product obtained in step (1) into a filamentous material; (3) adding oil to the filamentous material obtained in step (2), stirring and emulsifying it to obtain an emulsion; (4) adding the emulsion obtained in step (3) to the compound ingredients, stirring and then allowing it to stand; and (5) molding the product after standing in step (4), freezing it for storage, and obtaining plant protein meat.

[0009] Cited document 6 discloses a dairy-based product that uses acidified dairy products and gelled whey protein aggregates in combination with other ingredients to prepare a high-protein dairy-based product through a molding and packaging process, ensuring that the product has a protein content of at least 14% w / w and a dry matter content of at least 40% w / w, and has self-supporting texture characteristics.

[0010] Citation Document 7 discloses a method for producing a reticulated dairy-based product, which includes subjecting a dairy-based product to extrusion to obtain a plurality of independent threads of the dairy-based product and constructing the plurality of independent threads of the dairy-based product to obtain the reticulated dairy-based product.

[0011] Cited document 8 discloses a dairy-based food containing vegetable and meat particles and a preparation method thereof, the preparation steps being: 1. Base material mixing: heat the liquid milk to 60-85°C, and mix it with sodium salt, microcrystalline cellulose, a stabilizer and a portion of sugar; cool it to 45-65°C, mix it with concentrated milk protein, the remaining sugar, dietary fiber components, and essence, add light cream, mix it, and obtain the base material; 2. Vegetable and meat mixing: homogenize the obtained base material, sterilize it once, cool it to below 50°C, mix it with the vegetable and meat particles, stir it evenly, fill it, and then sterilize it twice.

[0012] Cited document 9 discloses a twin-screw extrusion device for high-moisture plant protein. The twin-screw extrusion device is used to transport gas to the inside of the extruder barrel through the screw, combined with shear mixing, and a uniform and fluffy product structure is formed through a temperature-controlled die and a puffing die. The compressed air is used to release pressure to instantly evaporate moisture, thereby improving the looseness and formability of the product.

[0013] Cited document 10 discloses a method for preparing high-moisture plant protein-based vegetarian meat. Plant protein is used as raw material, and a twin-screw extruder is adopted. By introducing salt solutions of different valence states, a reactive high-humidity extrusion technology is constructed based on the interaction between salt ions and proteins. Combined with the control of experimental parameters such as extrusion temperature, screw speed, feeding rate, moisture content, and cooling module temperature, plant protein with high moisture content and strong organization is prepared.

[0014] Reference 11 discloses a high-moisture plant protein extrudate and its preparation method. Specifically, the method involves extruding a material containing soy protein isolate using twin-screw high-moisture extrusion technology. By adjusting the extrusion parameters, the amount of soy protein added to the material, and the moisture content, the structural properties of the extrudate are regulated based on the plant protein's material properties and interactions during the extrusion process. Multiple plant-based products have been developed using a single soy protein extrudate as the raw material.

[0015] Reference 12 discloses a method for producing high-moisture extruded vegetable meat, wherein after the ingredients are prepared, the mixed ingredients are input into the barrel of a twin-screw extruder and mixed with water.

[0016] Reference 13 discloses a protein meat comprising pea protein and whey protein in a weight ratio of (80-95):(5-20), and the final product is obtained by twin-screw processing.

[0017] Overall, plant protein vegetarian meat is developing rapidly under the trend of health and environmental protection, but it still needs to continue to make breakthroughs in taste optimization and cost control to achieve the transformation from a concept product to a mainstream food.

[0018] References:

[0019] Reference 1: CN1226806A

[0020] Reference 2: CN112715745B

[0021] Reference 3: CN112741332A

[0022] Reference 4: CN113995048A

[0023] Reference 5: CN114680224B

[0024] Reference 6: CN114786487A

[0025] Reference 7: CN102869266B

[0026] Reference 8: CN111406802A

[0027] Reference 9: CN115736088B

[0028] Reference 10: CN114176154A

[0029] Reference 11: CN117296983A

[0030] Reference 12: CN115568530B

[0031] Reference 13: CN118415271A Summary of the Invention

[0032] Problems to be solved by the invention

[0033] Existing plant-based protein meat products, formed through extrusion or recombinant technology, typically have a coarse fiber structure, which differs from the delicate layering of animal muscle. They lack elasticity and chewiness, and the gel network structure of plant protein is less stable, resulting in products that are brittle or too firm when chewed. Texture is missing. Animal meat has a marbled pattern, while plant-based protein meat often uses coconut oil or konjac gum to simulate fat particles, making it difficult to achieve a natural interweaving of fat and muscle fibers, resulting in a harsh appearance on the cross-section. Water retention and juice loss: When heated, the myofibrillar proteins in animal meat contract and release juice, while the water retention of plant-based protein meat relies on hydrophilic colloids (such as carrageenan). After cooking, the juice is not fully released or evenly distributed, resulting in a dry taste.

[0034] Furthermore, References 1-5 describe various plant-based protein meat preparation processes, but none mention the application of milk protein. References 6-8 describe various milk-based food technology solutions, but they remain limited to simple mixing and fail to address improvements in texture and taste for simulated meat. References 9-12 all utilize high-moisture twin-screw extrusion technology, but only for plant protein (soy protein). Furthermore, Reference 13 still primarily utilizes plant protein, with a milk protein content of less than 20%. The resulting twin-screw extrusion product exhibits significantly higher hardness and other characteristics than beef.

[0035] Based on the above-mentioned status of the existing technology, the present invention creatively develops a new processing method for milk-based protein meat products that can improve the characteristics of milk-based protein meat products. The method includes steps such as mixing, screw processing, plastic processing, cooling, and watering. The screw processing step crosslinks the milk protein, and the plastic processing imparts high-quality fiber distribution and arrangement to the food, resulting in a good taste and significantly improved realism of the final food.

[0036] This type of meat and milk-based protein meat food is made from milk-based protein raw materials (such as casein, whey protein, etc., also including milk-based protein fermentation raw materials and milk-based protein enzymatic hydrolysis raw materials, etc.), with or without adding other auxiliary materials and food additives (including nutritional enhancers). After processing, it can be made into food with the texture, flavor, morphology and other characteristics similar to livestock, poultry, aquatic products and other animal meat products.

[0037] The final product formulation design can be based on the nutritional composition of the animal meat product it simulates, and can be simulated by using food additives (including nutritional enhancers), microorganisms and ingredients of microbial origin.

[0038] Solutions for solving problems

[0039] The above technical problems can be solved by implementing the following technical solutions:

[0040] [1] The present invention mainly provides a method for preparing a meat-like dairy-based food, wherein the method comprises:

[0041] A mixing step, wherein the raw materials are mixed to obtain a mixed material;

[0042] The screw processing step is to heat and pressurize the mixed material and extrude it to obtain the screw processed material;

[0043] a plastic processing step of plastic processing the screw-processed material to obtain a plastic processed material;

[0044] A cooling step to cool the plastic processed material to obtain a cooled product;

[0045] a step of adding water to adjust the water content of the cooled product to obtain the milk-based protein food,

[0046] The raw materials include water and component (A) protein derived from animal milk, and optionally, the raw materials further include component (B) protein derived from plants;

[0047] The component (A) in the screw-processed material is at least partially cross-linked;

[0048] The plastic processing material has a multi-directional fiber arrangement structure.

[0049] Based on the total mass of the food, the content of the component (A) is 18% by mass or more, the content of the component (B) is 30% by mass or less, and the hardness of the food is 5200 g or less under the TPA test method using a texture analyzer.

[0050] [2] The preparation method according to [1], wherein the raw materials further include component (D) edible salt and component (E) food additives.

[0051] [3] The preparation method according to [1] or [2], wherein the screw processing is carried out using a twin-screw device, and the protein component of the component (A) is at least partially cross-linked under heating conditions; the heating conditions are such that the protein of the component (A) reaches at least 90°C.

[0052] [4] The preparation method according to [3], wherein the twin-screw extruder has multiple working sections.

[0053] [5] The preparation method according to any one of [1] to [4], wherein the plastic working causes the screw-processed material to be pressurized in at least one direction to obtain the multidirectional fiber arrangement structure.

[0054] [6] The preparation method according to any one of [1] to [5], wherein, in the cooling step, cold water is used to reduce the center temperature of the plastic processing material to below 75°C.

[0055] [7] The preparation method according to any one of [1] to [6], wherein the step of adding water is carried out by spraying.

[0056] [8] The preparation method according to any one of [1] to [7], wherein the component (A) is derived from cow's milk or goat's milk; and the component (A) is selected from casein, whey protein, or one or more of their respective fermentation products or enzymatic hydrolysates.

[0057] [9] The preparation method according to any one of [1] to [8], wherein the component (B) is selected from one or more bean proteins.

[0058]

[10] The preparation method according to any one of [1] to [9], wherein, based on the total mass of the food, the content of component (A) is 18% to 35% by mass, and the content of water is 45% to 55% by mass.

[0059]

[11] The preparation method according to any one of [1] to

[10] , wherein the hardness of the food is 3000 to 5200 g using a texture analyzer under the TPA test method.

[0060]

[12] The preparation method according to any one of [1] to

[11] , wherein the surface of the food has cracks oriented along at least one direction of the fibers, and under observation with a 100x optical microscope, the average proportion of the cracks in the observation area on the observation plane is 8-21%.

[0061] Effects of the Invention

[0062] By implementing the above technical solution, the present invention can achieve the following technical effects:

[0063] 1) Although the thermal denaturation of milk protein is known, the present invention has discovered that by subjecting milk protein to thermal processing to induce intramolecular or intermolecular cross-linking, followed by plastic processing, a specific fiber structure and fiber arrangement can be formed in the processed product. Therefore, this structure can further improve the texture and taste of the processed product while enhancing the nutritional value of the product. For example, the milk-based protein food prepared by the present method has high sensory fidelity, high fiber fineness, sufficient moisture content, and good taste;

[0064] 2) The method of the present invention is based on milk-based protein. In contrast, currently available animal meat alternatives are mainly plant protein meat products. Since these products use soy, pea, wheat protein and other core ingredients, they are missing or insufficient in many essential amino acids, and their protein digestibility-corrected amino acid scores are poor. For example, wheat protein (0.42) and pea protein (0.69) both have low scores. The digestibility and absorption rate is also low, with the absorption rate of plant protein (such as soy) being about 70%, and they are more affected by fiber and anti-nutritional factors (such as phytic acid).

[0065] 3) The food produced by the method of the present invention has strong scalability. Existing plant-based products are often limited to vegetarian jerky, vegetarian meat patties, and braised products due to the inherent properties of plant-based protein meat products, and their application scenarios are relatively limited. However, the meat-like milk-based protein food of the present invention can simulate a wider range of flavors while maintaining an excellent taste by adjusting different added ingredients;

[0066] 4) The food obtained by the method of the present invention can not only better simulate the taste and flavor of meat products, but also is not easy to stick to the bottom of the container during cooking, such as frying, and thus has more friendly cookability;

[0067] 5) The preparation method provided by the present invention can better obtain the desired meat-like milk-based protein food of the present invention through the combination of screw extrusion-shaping-cooling. The equipment has a high degree of automation, is suitable for large-scale industrial production, and has good stability between product batches. BRIEF DESCRIPTION OF THE DRAWINGS

[0068] Figure 1 : Pictures of the actual products of the examples and comparative examples

[0069] Figure 2 : Scanning electron microscope images of the examples and comparative examples

[0070] Figure 3 : Binarization processing of scanning electron microscope images of examples and comparative examples DETAILED DESCRIPTION

[0071] The following is a detailed description of the present invention. The following description of the technical features is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0072] In this specification, a numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints A and B.

[0073] In this specification, the use of “substantially” or “essentially” means that the standard deviation from the theoretical model or theoretical data is within 3%, preferably 2%, and more preferably 1%, and the deviation here also includes systematic deviation.

[0074] In this specification, the use of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0075] In this specification, the expressions "component (A)", "component (B)", etc. are used only to distinguish the names of different components and do not represent the order or timing of use of the corresponding substances or components.

[0076] In this specification, "milk" is used to refer to the liquid obtained from the mammary glands of mammals during lactation. The term "milk" should be interpreted broadly and encompasses both raw milk (i.e., liquid obtained directly from the mammary glands) and standardized milk products (such as, for example, skim milk or whole milk) in which the concentration of milk fat has been reduced relative to the original raw milk.

[0077] Throughout this specification, "whey" is used as a collective term to refer to the watery by-product produced during the manufacture of cheese or casein from milk.

[0078] In this specification, "normal temperature" refers to a room temperature of 23±2°C.

[0079] In this specification, "coagulation" refers to the process of generating a distinct solid phase or semi-solid phase from a homogeneous system (solution or microemulsion system), thereby causing a distinct phase separation. "Decoagulation" refers to the reverse process of the above-mentioned "coagulation" process.

[0080] As used herein, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

[0081] References throughout this specification to "some specific / preferred embodiments," "other specific / preferred embodiments," "embodiments," etc., mean that the particular elements (e.g., features, structures, properties, and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it should be understood that the elements may be combined in any suitable manner in various embodiments.

[0082] The present invention mainly provides a method for preparing a meat-like milk-based protein food with high sensory realism. The present invention is mainly based on the following insights:

[0083] Existing plant protein-based foods have been widely used to prepare simulated meat products, but the nutritional value of plant protein is low, and plant protein-based products still struggle to simulate the texture and mouthfeel of meat. The present invention, through cross-linking and plastic processing of milk-based proteins and cooling to preserve the specific protein fiber structure, can impart milk-based protein foods with a good multi-directional fiber structure and a good moisture content, resulting in a protein food with improved structure and texture.

[0084] [Target Food]

[0085] The main purpose of the preparation method of the present invention is to provide a milk-based protein food, which is mainly based on protein derived from animal milk, and has a delicate fiber structure and improved sensory realism through cross-linking of milk protein and the formation of a multidirectional fiber structure.

[0086] The milk-based protein food of the present invention primarily comprises component (A) animal milk-derived protein, optional component (B) plant-derived protein, and component (C) water. In some preferred embodiments, it may further comprise component (D) edible salt and optional component (E) food additives.

[0087] Component (A)

[0088] Component (A) herein, unless otherwise specified, refers solely to the protein itself. Such components may include, for example, various protein components (hereinafter sometimes referred to as "milk proteins") derived from various animal milks, including cow's milk, goat's milk, horse's milk, and camel's milk. Preferably, the components may be derived from cow's milk or goat's milk.

[0089] In principle, there is no particular limitation on the types of the animal milk proteins. From the perspective of economy and production efficiency, these milk proteins can generally be one or more of casein and whey protein.

[0090] Casein or whey protein can be obtained through existing separation methods.

[0091] In some specific embodiments, the separation method includes a degreasing process to separate the fat component from the animal milk raw material. The degreasing method is generally not particularly limited, and can be performed by centrifugation or other methods. Through the degreasing process, at least 90% by mass, preferably at least 92% by mass, and more preferably at least 95% by mass of the total fat in the animal milk raw material is separated.

[0092] In some specific embodiments, the above-mentioned separation also includes protein / whey protein separation of (defatted) animal milk. Protein separation primarily involves separating casein. There are no specific limitations on the method for separating casein. For example, the pH of the raw milk can be adjusted by adding an acidic substance to cause casein to coagulate and precipitate near its isoelectric point, thereby achieving separation (acid whey). Alternatively, by optionally adding coagulants, fermentation agents, and other ingredients to the raw milk, the whey component (sweet whey) can be separated while the cheese is being formed. Alternatively, membrane filtration can be used, using a filter membrane of appropriate pore size to intercept and separate protein components of different molecular weights, thereby obtaining separate fractions containing casein and whey protein.

[0093] In some specific embodiments, the above-mentioned separation also includes desalting and optional concentration steps. Preferably, after defatting and protein separation, the component enriched in whey protein can be desalted and optionally concentrated. There are no particular restrictions on the desalting treatment in principle. For example, it can be carried out by membrane filtration (nanofiltration (NF) and / or electrodialysis). In some preferred embodiments, the desalting treatment can remove more than 80% by mass of inorganic salts, preferably more than 90% by mass, and more preferably more than 95% by mass of inorganic salts. The concentration step can be carried out at the same time as or after desalting. Typically, ultrafiltration, diafiltration or reverse osmosis can be used to obtain, for example, a whey protein raw material with a higher protein content.

[0094] The whey protein-containing components obtained by the above-mentioned various possible process treatments can be further dried to obtain whey protein solids. Typically, solid whey protein powder can be obtained by spray drying or the like.

[0095] In addition, the casein or whey protein raw material of the present invention can be prepared by the above method or purchased from commercial products, such as various commercially available casein powders, concentrated whey protein powders, isolated whey protein powders, whey protein liquids and other raw materials with high whey protein content.

[0096] Furthermore, in addition to the various proteins isolated from animal milk, processed products of these proteins may also be used as component (A) of the present invention, including one or more of the degradation products and fermentation products of these proteins.

[0097] The protein degradation products of the present invention refer to products obtained by hydrolysis of the milk protein in the presence or absence of enzymes. These products have a lower molecular weight and can be peptide chains with a certain molecular weight or single amino acid molecules.

[0098] In some preferred embodiments of the present invention, the milk protein degradation product of the present invention is obtained by enzymatic hydrolysis in the presence of an enzyme.

[0099] The protein fermentation product of the present invention refers to a fermentation product obtained by fermenting protein under the action of enzymes or microorganisms.

[0100] Furthermore, component (A) of the present invention can be derived from the various raw materials mentioned above. Preferably, the protein content of these raw materials, based on the total mass of the solid matter, can be 80% by mass or greater, preferably 90% by mass or greater. In addition to the protein of component (A), these raw materials may also include carbohydrates such as lactose. These raw materials are preferably used in the form of solid powders.

[0101] Component (B)

[0102] Unless otherwise specified, component (B) of the present invention refers solely to the protein itself. Component (B) of the present invention is a plant-derived protein component. In principle, there are no particular limitations on such plant proteins. In preferred embodiments, it can be proteins from various legumes, such as soybean, pea, and wheat proteins. More preferably, it can be soy protein.

[0103] Further usable soy protein includes one or more of soy protein isolate, soy protein concentrate, and the like.

[0104] Likewise, the plant-derived protein component of the present invention may be a protein component isolated from a plant, or may be a product of further (enzyme) hydrolysis or fermentation of such protein component.

[0105] Furthermore, component (B) of the present invention can be derived from the various raw materials mentioned above. Preferably, the protein content thereof can be 65% by mass or greater, preferably 80% by mass or greater, based on the total mass of the solid matter. These raw materials can preferably be used in the form of solid powders.

[0106] Component (C)

[0107] Component (C) of the present invention is water, especially distilled water or deionized water.

[0108] The component (C) of the present invention may be added during the mixing of the raw materials or by adding water after the molding process.

[0109] Sufficient water content in food helps ensure that the product has a better simulated taste.

[0110] Other components

[0111] The food of the present invention may include, in addition to the above-mentioned components, various other suitable components, including component (D) edible salt and component (E) food additives.

[0112] For component (D), edible salt, the taste can be improved to increase the realism.

[0113] There is no particular restriction on the food additive component (E), which may be added in accordance with local food safety laws and regulations.

[0114] Examples include animal extract ingredients, gluten ingredients, fat ingredients, carbohydrate ingredients, supplementary elements, vitamins, preservatives, and the like.

[0115] As for animal-extracted ingredients, for example, ingredients extracted from cattle, sheep, fish, etc. can be added to increase the realism of the taste or flavor of the final food.

[0116] As the gluten ingredient, gluten protein ingredients derived from cereals may be used to increase the mouthfeel and chewiness of the final food product.

[0117] As for the fat component, it can include at least one of saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, OPO structured lipids, DHA, EPA, ARA, and phospholipids. More specifically, the fat includes one or more of safflower seed oil, walnut oil, peanut oil, soybean oil, argan oil, olive oil, tea oil, sacha inchi oil, olive oil, coconut oil, perilla oil, deep-sea fish oil, cocoa butter, palm oil, butter, cream, lard, medium-chain triglycerides, and lecithin.

[0118] The carbohydrate component may include starch or modified starch. The dietary fiber may include one or more of inulin, konjac flour, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, soybean polysaccharide, cyclodextrin, and resistant dextrin.

[0119] The supplementary elements are selected from metal ion salts of citric organic acids, such as one or more of calcium citrate, calcium L-lactate, calcium hydrogen phosphate, potassium gluconate, sodium citrate, ferrous gluconate, potassium iodide, zinc gluconate, sodium selenite, copper gluconate, chromium sulfate, manganese gluconate and magnesium gluconate.

[0120] The vitamins are selected from one or more of vitamin A, β-carotene, vitamin D3, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenic acid, folic acid, niacin, choline, inositol, and biotin.

[0121] Composition of food

[0122] For the final food product of the present invention, the essential components include component (A) milk protein and component (C) water.

[0123] Through the preparation method described below, component (A) can be cross-linked and plastic processed to obtain good fiber distribution and arrangement, thereby obtaining a good taste and (animal meat) realism.

[0124] In principle, there is no particular restriction on the content of component (A) in food, as long as the content is higher than 18% by mass, that is, this content range can ensure sufficient cross-linking degree of milk protein in the final food.

[0125] However, in some preferred embodiments of the present invention, a certain amount of component (B) may be further included in the food composition of the present invention. This is primarily due to the fact that, when component (A) is introduced into the food, the raw material providing (A) may have, for example, a protein content of component (A) of approximately 80% by mass, and may also contain other components such as lactose and fat. If only component (A) is used in the method of the present invention, the requirements for the raw materials will be correspondingly increased. This is because components such as lactose in some raw materials may react with the protein during subsequent heat processing, thereby undesirably increasing the overall cross-linking degree of the protein and easily increasing processing difficulty. Furthermore, the glycosylation reaction between lactose and protein may also lead to the occurrence of undesirable Maillard reactions.

[0126] Therefore, in some preferred embodiments of the present invention:

[0127] Based on the total weight of the food, the protein content of component (A) is 18% to 35% by mass, preferably 20% to 32% by mass, and more preferably 22% to 30% by mass. The water content of component (C) is 45% to 55% by mass, preferably 46% to 54% by mass, and more preferably 47% to 53% by mass. If the water content of component (C) is too low, the final product will have a hard texture. However, if the water content is too high, it may be difficult to achieve or maintain the desired texture, or the product may be too soft.

[0128] Furthermore, in principle, there is no particular limitation on the edible salt of component (D), and it can be selected according to different tastes. In some preferred embodiments, the content of component (D) is 0.2% to 7% by mass, preferably 0.5% to 4% by mass, based on the total mass of the food.

[0129] In other preferred embodiments, the total content of component (A), component (C), and component (D) (if component (D) is present) is 70% by mass or greater of the food product, preferably 75% by mass or greater, and more preferably 80% by mass or greater. This means that the content of the plant protein in component (B) in the product may be 30% by mass or less, preferably 10% to 28% by mass, for example, 12%, 14%, 16%, 18%, 20%, 22%, and 24% by mass.

[0130] [Processing method]

[0131] The present invention mainly provides a method for preparing the meat-like milk-based protein food described above.

[0132] The preparation method of the present invention mainly comprises the following steps:

[0133] A mixing step, wherein the raw materials are mixed to obtain a mixed material;

[0134] The screw processing step is to heat and pressurize the mixed material and extrude it to obtain the screw processed material;

[0135] a plastic processing step of plastic processing the screw-processed material to obtain a plastic processed material;

[0136] A cooling step to cool the plastic processed material to obtain a cooled product;

[0137] A step of adding water to adjust the water content of the cooled product to obtain the milk-based protein food.

[0138] Mixing steps

[0139] In the mixing step, mixing can be carried out in different steps according to the different forms of the raw materials.

[0140] In some specific embodiments, the solid raw materials may be blended first, and then the uniformly mixed solid raw materials may be mixed with the liquid raw materials. The solid raw materials may be mixed using a mixer to uniformly mix the components, and in some preferred embodiments, the mixing may be performed using a high-speed mixer. There are no particular limitations on the mixing of the solid and liquid raw materials. From the perspective of process continuity, the mixing may be performed at the front end of the screw extruder in the screw processing step described below.

[0141] In addition, the mixing temperature is not particularly limited in principle, and may be, for example, 20 to 30° C., preferably room temperature.

[0142] Steps of screw processing

[0143] The screw processing step primarily involves extruding and heating the mixed raw materials. This ultimately results in cross-linking of the milk proteins in the processed material. Specifically, the temperature of component (A) (even the milk proteins in the center of the material) can be raised to above 90°C, achieving the desired cross-linking.

[0144] In some preferred embodiments, the screw processing can use a twin-screw extruder. For such a twin-screw extruder, there can usually be multiple operating sections from the front end to the back end. These operating sections can independently set parameters such as temperature and pressure.

[0145] In some specific embodiments, the twin-screw extruder may include, from the front end to the rear end, a material mixing section, a cooking and cooking section, a die pressurizing section, and a solidification and molding section.

[0146] As mentioned above, the material mixing section can be used to mix powdered materials and liquid materials, and the operating temperature of this section can be 20 to 25°C.

[0147] The cooking and cooking section can be used to heat the mixed materials to make them cooked. The operating temperature of this section can be 100 to 150°C, so that the core temperature of the materials reaches 80 to 130°C.

[0148] The die mouth pressurization section can be used to pressurize the matured material to make the material further homogenized. The operating temperature of this section can be 120 to 180°C, so that the center temperature of the material reaches 100 to 140°C. The pressure in the cavity of this section can be 4 to 12 bar.

[0149] The curing and molding section can be used to initially solidify and shape the material to prepare for the downstream process stage of constructing the fiber texture. The operating temperature of this section can be 100 to 150°C, so that the center temperature of the material is maintained at 90 to 140°C. The pressure in the cavity of this section can be 8 to 20 bar.

[0150] In the solidification and molding section, due to the cross-linking of the milk protein under the temperature conditions of the screw processing (the temperature at the center reaches above 90°C), the material in the solidification and molding stage is usually in a semi-solid state at the processing temperature.

[0151] The mixed raw materials are processed into screw-processed materials with a certain plasticity through the above-mentioned screw processing.

[0152] Plastic working steps

[0153] The plastic processing step of the present invention primarily imparts the desired texture and grain to the extruded material obtained through screw processing. The present invention proposes that the aforementioned screw processing step cross-links the milk proteins, thereby forming fibers. These structures, through certain plastic processing steps, can be transformed into a fiber structure similar to that of (beef) meat products.

[0154] In some specific embodiments, the plastic processing of the present invention can be completed in an extrusion device, and such an extrusion device can be connected to the rear end outlet of the extruder, that is, the semi-solid screw processing material obtained by the screw extruder can directly enter the extruder for plastic processing.

[0155] In principle, there are no specific restrictions on the type of extrusion equipment. In some preferred embodiments, it can be a cylindrical device with a larger opening radius at the front end than at the rear end in the processing direction, thus presenting an overall configuration of a larger front and a smaller back end. The transition of the opening radius can be continuous or discontinuous. By controlling the opening radius, the workpiece can be continuously extruded. In addition, in principle, there are no specific restrictions on the length of the extrusion equipment. In some preferred embodiments, it can be 200-1500 mm.

[0156] In some preferred embodiments, the inner wall of the extrusion equipment can be provided with continuous or discontinuous protrusions in different areas from the perspective of increasing the plastic processing effect and better adjusting the fiber texture so as to better control the distribution and direction of the fibers in the workpiece during the extrusion process, which is beneficial to improving the effect of the plastic processing.

[0157] In addition, in some other specific embodiments, the processed material obtained by plastic processing can be in the form of strips, blocks or sheets, depending on the specific configuration of the extrusion device. Preferably, it can be in the form of blocks or strips.

[0158] Cooling steps

[0159] The cooling step of the present invention is used to freeze and preserve the texture of the plastic processing material obtained in the plastic processing step, and at the same time discharge excess gas in the high-temperature material to obtain a cooled product.

[0160] The equipment used in the cooling step is not particularly limited in principle, and may be a cooler with a cooling liquid.

[0161] In some specific embodiments, the cooler can be connected to the rear end of the plastic processing device (extruder) to cool the plastic processed material.

[0162] The refrigerant in the cooler may include ice water, and the temperature of the material can be reduced through heat exchange with the refrigerant. In some preferred embodiments, the core temperature of the material can be reduced to below 75°C, more preferably below 65°C, and even more preferably below 55°C, for example, 30°C to 50°C.

[0163] Through rapid cooling with refrigerant, the good texture can be better preserved.

[0164] Steps of watering

[0165] The purpose of the water-adding step of the present invention is to make the cooled object have an appropriate moisture content.

[0166] The cooled product obtained by the above processing may have excessive water loss due to a certain degree of heating and pressurization during screw processing. Therefore, after obtaining a suitable texture structure, the water content of the cooled product is replenished through a water addition step to obtain a better taste and realism.

[0167] There is no particular limitation on the water supply method. In some preferred embodiments, the water can be supplied by spraying, and the spraying temperature can be at room temperature.

[0168] For example, the coolant can be placed on a conveyor belt (or a screen, the same below), and a plurality of spraying devices arranged in the processing direction are provided above the conveyor belt for spraying.

[0169] In some preferred embodiments, the conveyor belt can be configured as a conveyor belt with a vibration function so that the processed material can be sprayed and watered more evenly.

[0170] The spraying liquid can generally be water or an aqueous solution. The aqueous solution can be an aqueous solution in which at least a portion of component (D) and component (E) are dissolved or dispersed. For example, the aqueous solution can be salt water, a solution containing food additives such as preservatives, etc.

[0171] The degree of water addition is limited to the extent that the moisture content of the final food satisfies the requirements of the present invention.

[0172] Post-processing steps

[0173] After the water addition is completed, the final food product can be obtained through subsequent optional post-processing steps.

[0174] In some specific embodiments, the post-processing step can be completed by drying and sterilizing steps.

[0175] In some preferred embodiments, the above process can be performed by an ion wind sweeper.

[0176] The ion wind blower may include an upper blow port and a lower blow port to fully blow and dry the sprayed wet materials on the conveyor belt. The ion wind spray pressure of the ion wind blower may be 3 to 6 bar.

[0177] It is understandable that ionized air drying is gentler and less likely to damage materials than traditional hot air drying. At the same time, ionized air also has the function of sterilizing and deodorizing materials.

[0178] The final food obtained by post-processing can be further packaged to meet the market standards. Preferably, the packaging can be vacuum packaging.

[0179] food properties

[0180] With the above composition, the food of the present invention can ultimately have a good texture and improved realism. That is, due to the following structural characteristics, the food of the present invention has a taste and flavor that is closer to meat products when eaten. In addition, compared with meat products, it is less likely to stick to the bottom of the cooking utensils during cooking, and therefore has more friendly cookability.

[0181] Specifically, in the food of the present invention, due to the processing methods of the present invention, the protein of component (A) is at least partially cross-linked, thereby at least partially forming a fibrous or network structure. Furthermore, this cross-linked structure can form a multidirectional fiber arrangement. This fiber arrangement can impart suitable texture characteristics such as hardness and elasticity to the product, making these texture characteristics more similar to (beef) meat, thereby achieving a good and realistic mouthfeel.

[0182] Regarding the formation of the cross-linked structure, the method provided by the present invention allows for physical cross-linking of milk proteins. Physical cross-linking primarily involves heating (or pressurization) to alter the structure and aggregation of protein molecules. For example, by subjecting the raw material mixture to a specific temperature, strong interactions can be generated within or between the milk protein molecules.

[0183] In some preferred embodiments, the multidirectional fiber arrangement structure has a primary fiber arrangement direction (or primary orientation direction). For example, to obtain the aforementioned fiber arrangement structure, the cross-linked protein composition can be subjected to plastic processing, such as extrusion in a container in a specific direction. In this case, although the fibers still have a multidirectional arrangement, they generally have a primary arrangement direction that is the same or similar to the processing direction.

[0184] The presence of such a primary arrangement direction better simulates the distribution of meat fibers, which can further enhance the realism of the taste. In some preferred embodiments of the present invention, the food has a hardness of 5200 g or less, preferably 5100 g or less, and more preferably 5000 g or less, as measured by a texture analyzer using the TPA test method. The lower limit of the hardness can be 3000 g or more, preferably 3500 g or more, and more preferably 4500 g or more.

[0185] In other preferred embodiments, the food may have cracks on its surface. For example, the food may exhibit cracks along at least one orientation direction of the fibers, which may also be the primary orientation direction described above. Under 100x optical fiber microscopy, the average proportion of the cracks in the observed area (surface porosity) is 8-21%, preferably 10-20%, and more preferably 12-17%. The presence of certain cracks can impart texture properties more similar to meat products and facilitate subsequent cooking and processing.

[0186] Food types

[0187] By achieving the above-mentioned composition and structural characteristics, the product of the present invention can be used in various artificial meat foods.

[0188] These food products may be in the form of bars, blocks or slices of any thickness.

[0189] Further, these foods can be prepared into semi-finished products or finished products through optional cooking processes, and various required seasonings can be added during the cooking process. Therefore, the food of the present invention can provide directly edible food or reprocessable food.

[0190] Example

[0191] The embodiments of the present invention will be described in detail below with reference to the examples, but it will be understood by those skilled in the art that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention. Where specific conditions are not specified in the examples, the methods were performed according to conventional conditions or the conditions recommended by the manufacturer. Where the manufacturers of the reagents or instruments are not specified, they are all conventional products that can be obtained commercially.

[0192] Example 1

[0193] Raw material supply is calculated based on the mass fraction in the final product:

[0194] The milk-based protein raw material is casein (protein accounts for ≥80% of solids), and the added amount is 30% (mass fraction); other non-dairy based ingredients: soy protein isolate 9% (mass fraction), soy protein concentrate 6% (mass fraction), gluten powder 4% (mass fraction), salt 0.5% (mass fraction), and water 50.5% (mass fraction).

[0195] (Mixing-screw processing)

[0196] First, add the powdered milk-based protein raw material and other non-milk-based ingredients into a high-speed mixer and mix them evenly for later use;

[0197] The prepared powder mixture is added to the material mixing section of the twin-screw extruder through the material screw conveyor, and the liquid material is added to the material mixing section through the liquid material adding port;

[0198] The screw rotates driven by the twin-screw drive motor, and various materials are mixed in this step. The set temperature of this step is 22°C;

[0199] Cooking and aging: The mixed materials are continuously pushed into the cooking and aging section of the twin-screw extruder under the action of the screw. The set temperature of this section is 130℃, and the center temperature of the materials is maintained at 90-95℃;

[0200] Die pressurization: The cooked material is continuously pushed toward the die pressurization section of the screw machine under the action of the screw. The set temperature of this section is 170℃, the center temperature of the material is maintained between 125-128℃, and the cavity pressure is 9.5bar;

[0201] Curing and molding: The pressurized material at the die mouth is continuously pushed toward the curing and molding section of the screw machine under the action of the screw. The set temperature of this section is 129℃, the center temperature of the material is maintained between 125-127℃, and the cavity pressure is 16.5bar;

[0202] (Plastic processing)

[0203] The fiber texture is shaped during plastic processing: the solidified material is continuously pushed into the conical barrel extruder under the action of the screw. The pressure in the initial stage of the extruder is 7.2 bar.

[0204] The conical barrel extruder converges at a taper angle of 30° from the horizontal;

[0205] The length of the extruder is 900 mm.

[0206] (Cooling treatment)

[0207] The material with good fiber texture is continuously fed to the cooler (the cooling chamber length is 900mm). The cooler uses ice water as the refrigerant. After cooling, the core temperature of the material is maintained between 52-55℃.

[0208] Vibration discharging: The rapidly cooled material is continuously pushed toward the sprayer.

[0209] (Spray)

[0210] The cooled material enters the conveyor belt, and multiple spray heads are set above the conveying direction. The temperature of the sprayed liquid (pure water) is 22℃.

[0211] (Material collection):

[0212] The materials are packaged and sealed after being sprayed to retain moisture and air-dried.

[0213] Example 2 :

[0214] Raw material supply is calculated based on the mass fraction in the final product:

[0215] The milk-based protein raw material can be casein (protein accounts for ≥80% of solids), and the added amount is 25% (mass fraction); other non-dairy based ingredients: soy protein isolate 11% (mass fraction), soy protein concentrate 6% (mass fraction), gluten powder 5% (mass fraction), salt 0.5% (mass fraction), and water 52.5% (mass fraction).

[0216] (Mixing-screw processing)

[0217] First, add the powdered milk-based protein raw material and other non-milk-based ingredients into a high-speed mixer and mix them evenly for later use;

[0218] The prepared powder mixture is added to the material mixing section of the twin-screw machine through the material screw conveyor, and the liquid material is added to the material mixing section through the liquid material adding port;

[0219] The screw rotates driven by the twin-screw drive motor, and various materials are mixed in this step. The temperature of this step is set at 20°C.

[0220] Cooking and aging: The mixed materials are continuously pushed into the cooking and aging section of the twin-screw extruder under the action of the screw. The temperature of this section is set at 150°C, and the center temperature of the materials is maintained between 122-130°C.

[0221] Die pressurization: The cooked material is continuously pushed toward the die pressurization section of the screw machine under the action of the screw. The set temperature of this section is 180℃, the center temperature of the material is maintained between 130-140℃, and the cavity pressure is 12bar;

[0222] Curing and molding: The pressurized material at the die mouth is continuously pushed toward the curing and molding section of the screw machine under the action of the screw. The set temperature of this section is 150℃, the center temperature of the material is maintained between 128-140℃, and the cavity pressure is 20bar.

[0223] (Plastic processing)

[0224] The fiber texture is shaped during plastic processing: the solidified material is continuously pushed into the conical barrel extruder under the action of the screw. The pressure in the initial stage of the extruder is 12 bar.

[0225] The conical barrel extruder converges at a taper angle of 18.6° from the horizontal;

[0226] The length of the extruder is 300 mm.

[0227] (Cooling treatment)

[0228] The material with good fiber texture is continuously fed to the cooler (the cooling chamber length is 1200mm). The cooler uses ice water as the refrigerant and the set temperature is 6℃. After cooling, the core temperature of the material is maintained between 60-70℃.

[0229] Vibration discharging: The rapidly cooled material is continuously pushed toward the sprayer.

[0230] (Spray-ion wind blower)

[0231] The cooled material enters the conveyor belt, and multiple spray heads are set above the conveying direction, spraying liquid (pure water) at a temperature of 20°C. Afterwards, an ion wind blower is used for blowing and drying, and the ion wind spray pressure is 6 bar.

[0232] (Material collection):

[0233] The dried material is packaged and sealed.

[0234] Example 3 :

[0235] Raw material supply is calculated based on the mass fraction in the final product:

[0236] The milk-based protein raw material can be casein (protein accounts for ≥80% of solids), and the added amount is 35% (mass fraction); other non-dairy based ingredients: soy protein isolate 8% (mass fraction), soy protein concentrate 5% (mass fraction), gluten powder 3% (mass fraction), salt 0.5% (mass fraction), and water 48.5% (mass fraction).

[0237] (Mixing-screw processing)

[0238] First, add the powdered milk-based protein raw material and other non-milk-based ingredients into a high-speed mixer and mix them evenly for later use;

[0239] The prepared powder mixture is added to the material mixing section of the twin-screw machine through the material screw conveyor, and the liquid material is added to the material mixing section through the liquid material adding port;

[0240] The screw rotates driven by the twin-screw drive motor, and various materials are mixed in this step. The temperature of this step is set at 25°C.

[0241] Cooking and aging: The mixed materials are continuously pushed into the cooking and aging section of the twin-screw extruder under the action of the screw. The temperature of this section is set at 100°C, and the center temperature of the materials is maintained between 80-90°C.

[0242] Die pressurization: The cooked and matured material is continuously pushed toward the die pressurization section of the screw machine under the action of the screw. The set temperature of this section is 120℃, the center temperature of the material is maintained between 100-110℃, and the cavity pressure is 4bar;

[0243] Curing and molding: The pressurized material at the die mouth is continuously pushed toward the curing and molding section of the screw machine under the action of the screw. The set temperature of this section is 100°C, the center temperature of the material is maintained between 90-100°C, and the cavity pressure is 8 bar.

[0244] (Plastic processing)

[0245] The fiber texture is formed during plastic processing: the solidified material is continuously pushed into the conical barrel extruder under the action of the screw. The pressure in the initial stage of the extruder is 4 bar.

[0246] The conical barrel extruder converges at a taper angle of 42.8° from the horizontal;

[0247] The length of the extruder is 1200 mm.

[0248] (Cooling treatment)

[0249] The material with good fiber texture is continuously fed to the cooler (the cooling chamber length is 300mm). The cooler uses ice water as the refrigerant and the set temperature is 6℃. After cooling, the core temperature of the material is maintained between 60-70℃.

[0250] Vibration discharging: The rapidly cooled material is continuously pushed toward the sprayer.

[0251] (Spray-ion wind blower)

[0252] The cooled material enters the conveyor belt, and multiple spray heads are set above the conveying direction, spraying liquid (pure water) at a temperature of 25°C. Afterwards, an ion wind blower is used for blowing and drying, and the ion wind spray pressure is 2 bar.

[0253] (Material collection):

[0254] The dried material is packaged and sealed.

[0255] Comparative Example 1 :

[0256] The plastic working step was not performed, and the other steps were the same as those in Example 1.

[0257] Comparative Example 2 :

[0258] The cooling step was not performed, and the other steps were the same as those in the embodiment.

[0259] Comparative Example 3 :

[0260] No spraying is performed, and the material is discharged and packaged directly after cooling, and the steps are the same as those in Example 1.

[0261] Comparative Example 4 :

[0262] The raw materials are changed to soy protein isolate, low-temperature edible soybean meal, and gluten as the main raw materials and water through a twin-screw extrusion process, wherein the total protein content is the same as that in Example 1. Other than that, it is the same as the steps in Example 1.

[0263] Comparative Example 5 :

[0264] Pre-cooked steak: Thaw commercially available filet mignon.

[0265] Comparative Example 6 :

[0266] Chicken breast: Zhengda brand thawed chicken breast.

[0267] Comparative Example 7 :

[0268] The mixing-screw processing step is not performed. Instead, after all the raw materials are mixed, the same plastic processing as in Example 1 is directly performed. Thereafter, the spraying and post-processing in Example 1 are directly performed without cooling.

[0269] Comparative Example 8 :

[0270] The same as Example 1, but the set temperature of the steaming and cooking, die pressurization and solidification molding in the screw processing is set to no higher than 90°C, and the temperature of the center of the material is detected to be no higher than 82°C.

[0271] Texture characteristics testing methods :

[0272] The test was conducted using a TA.XT Plus texture analyzer at room temperature with an arm movement speed of 20 mm / sec, a force sensor of 0.5, and a P / 36R (36 mm DIA ALUMINIUM RADIUSED AACC) probe.

[0273] The texture analyzer was used to test the examples and comparative examples. The results are shown in Table 1:

[0274] Table 1:

[0275]

[0276] For images of the products of Examples and Comparative Examples, see Figure 1 .

[0277] Through the above tests, it can be concluded that:

[0278] ① The texture indicators of Examples 1-3 maintained a high degree of consistency, with six indicators, including hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience, highly similar to those of steak. This is primarily due to the milk-based protein meat products prepared by this technical solution, which, under the action of milk protein cross-linking, form a certain multi-directional fiber arrangement structure that is more similar to real animal meat. The adhesion is significantly lower than that of steak, which is more conducive to handling during cooking and deep processing of food.

[0279] ② Compared with chicken breast, Examples 1-3 showed significantly higher hardness, elasticity, cohesion, adhesion, chewiness, and resilience, indicating that the texture of this technical solution is firmer and chewier than that of chicken breast, and can provide a similar taste to higher-quality animal meat products.

[0280] ③ Compared with plant-based protein meat, Examples 1-3 have significantly higher hardness, elasticity, cohesion, adhesiveness, chewiness, and resilience. The fibers formed by high-humidity extrusion or drawing technology of plant protein meat are mostly arranged in one direction, lacking the natural interwoven structure of bundled fibers in animal muscle, and can only form a single fiber layer. Compared with the present technical solution, it is difficult to provide higher chewiness;

[0281] ④ The hardness and elasticity of Comparative Example 1 are basically consistent with those of Examples 1-3, which shows that the product still maintains the basic tissue state, but the cohesiveness, adhesiveness, chewiness, and recovery are significantly reduced. This may be because after cross-linking, the fiber distribution morphology achieved by the present invention cannot be formed;

[0282] ⑤ The hardness, elasticity, cohesiveness, adhesiveness, chewiness and resilience of Comparative Example 2 were significantly reduced compared with those of Examples 1-3, and the overall sensory perception was deteriorated;

[0283] ⑥ Compared with Examples 1-3, the six indicators of hardness, elasticity, cohesion, adhesion, chewiness, and resilience of Comparative Example 3 have all increased. This is mainly because the material has not undergone the spraying process, and more water has been lost, and the protein cross-linking structure has been further enhanced. At the same time, the surface air-drying and water-locking process has not been performed, resulting in continuous water loss, which in turn makes the overall sensory perception hard and the taste worse.

[0284] ⑦ Comparative Examples 7 and 8 did not have texture data tested because both failed to cause milk protein to cross-link at a certain temperature during twin-screw processing as in Example 1. Therefore, the final products were too soft or loose.

[0285] Electron microscopy test method :

[0286] Hitachi SU8010 field emission scanning electron microscope, working distance 8.8-9.4mm, secondary electron resolution: 5.0kV, observations were performed at 100 times, 1000 times, and 2500 times, respectively. Figure 2 、 Figure 3 As shown, the porosity is based on Figure 3 The surface porosity measured by electron microscopy is shown in Table 2.

[0287] Table 2:

[0288]

[0289] It can be seen that Example 1 has a multidirectional fiber arrangement structure, better fiber fineness, a stable gel network structure, a full texture, a marble distribution, and a smooth cross-section; the structure of Comparative Example 1 is too dense and no effective hollow body structure is formed; Comparative Example 2 has a large number of single fiber layers and voids, and the structure is more similar to plant-based protein meat; the structure of Control Example 3 is too dense, the fiber layer is relatively shrunk, and the sheet layer is not stretched; the plant-based protein meat fiber diameter of Comparative Example 4 is typically 50-200 microns, which is relatively rough and can only form a single fiber layer, and no elastic gel network structure is constructed.

[0290] In summary, the embodiment has a structure more similar to that of beef muscle, and the texture is significantly improved.

[0291] It should be noted that, although the technical solutions of the present invention are described with specific examples, those skilled in the art will appreciate that the present invention should not be limited thereto.

[0292] While various embodiments of the present invention have been described above, the above descriptions are intended to be illustrative, non-exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or technological improvements in the marketplace, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing a meat-like dairy-based food, characterized in that: The method comprises: A mixing step, wherein the raw materials are mixed to obtain a mixed material; The screw processing step is to heat and pressurize the mixed material and extrude it to obtain the screw processed material; a plastic processing step of plastic processing the screw-processed material to obtain a plastic processed material; A cooling step to cool the plastic processed material to obtain a cooled product; a step of adding water to adjust the water content of the cooled product to obtain the meat-like dairy-based food, The raw materials include water and component A, which is a protein derived from animal milk. Optionally, the raw materials also include component B, which is a protein derived from plants. The component A in the screw-processed material is at least partially cross-linked; The plastic processing material has a multi-directional fiber arrangement structure. Based on the total mass of the food, the content of component A is 18% by mass to 35% by mass, the content of component B is 30% by mass or less, the content of water is 45% by mass to 55% by mass, and the hardness of the food under the TPA test method using a texture analyzer is less than 4914.689 g. The plastic processing step is performed by an extrusion device, which is a cylindrical device, and in the processing direction, the opening radius of the front end is larger than the opening radius of the rear end.

2. The preparation method according to claim 1, characterized in that The raw materials also include component D, edible salt, and component E, food additives.

3. The preparation method according to claim 1 or 2, characterized in that The screw processing is performed using a twin-screw device, and the protein component of the component A is at least partially cross-linked under heating conditions; the heating conditions are such that the protein of the component A reaches at least 90°C.

4. The preparation method according to claim 3, characterized in that The twin-screw device has multiple working sections.

5. The preparation method according to claim 1 or 2, characterized in that The plastic processing causes the screw-processed material to be pressurized in at least one direction to obtain the multidirectional fiber arrangement structure.

6. The preparation method according to claim 1 or 2, characterized in that In the cooling step, cold water is used to reduce the center temperature of the plastic processing material to below 75°C.

7. The preparation method according to claim 1 or 2, characterized in that The step of imparting water is performed by spraying.

8. The preparation method according to claim 1 or 2, characterized in that The component A is derived from cow's milk or goat's milk; the component A is selected from casein, whey protein, or one or more of their respective fermentation products or enzymatic hydrolysates.

9. The preparation method according to claim 1 or 2, characterized in that: The component B is selected from one or more bean proteins.

10. The preparation method according to claim 1 or 2, characterized in that: Based on the total mass of the food, the content of component A is 20% to 32% by mass, and the content of water is 46% to 54% by mass.

11. The preparation method according to claim 1 or 2, characterized in that: The hardness of the food is greater than 3000 g and less than 4914.689 g using a texture analyzer under a TPA test method.

12. The preparation method according to claim 1 or 2, characterized in that: The food surface has cracks oriented along at least one direction of the fibers. Under 100x optical microscope observation, the cracks in the observation area account for an average of 8-21% of the observation plane.

Images