Methods and compositions for preparing fat substitutes

Abstract

The preparation method comprises the following steps: taking water, vegetable protein, starch, edible colloid, vegetable oil and other food raw materials, fully mixing part of starch and water, heating and gelatinizing, sequentially adding the rest starch, vegetable protein and edible colloid in batches, uniformly stirring while adding the materials in batches, finally adding the vegetable oil, fully and uniformly stirring, and uniformly mixing. The invention relates to a marbled meat preparation method, which is used for forming emulsified stable paste, and the paste can be directly mixed with raw meat according to different proportions to form recombined meat with marbled patterns on appearance, or mixed with vegetarian meat blocks / vegetarian meat granules to form vegetarian steaks or vegetarian meat products with marbled patterns on appearance. The paste can also be filled into a net-shaped mold, is steamed and shaped by steam, and can be cooled and demolded to obtain a fat substitute with a net-shaped structure, such as pig net oil. The fat substitute is low in oil content and can provide fat lines and fat taste.

Description

TECHNICAL FIELD

[0001] The present invention relates to a method and composition for preparing a fat substitute. BACKGROUND

[0002] WO 2023 / 052563 A2 discloses a fat analogue product and a method for preparing the same, which comprises emulsifying a plant protein dispersion and a fat phase to produce an emulsion, and adding a starch having a bulk density lower than 30 g / ml in the emulsion. The plant protein dispersion is preferably a dispersion of an isolated protein and water, such as a protein dispersion containing 8-16% w / w isolated protein. The prior art also provides a method for preparing a meat analogue product comprising the fat analogue. SUMMARY

[0003] The main object of the present invention is to provide a method and composition for preparing a fat substitute. The composition of the present invention can provide a stable oil-water mixture, which can be directly mixed with raw meat or meat analogue crumb to produce a restructured meat or meat analogue product having a marbled appearance; or can be filled into a mesh mold, steamed to set, and cooled to release the mold to obtain a mesh-structured fat substitute, such as a pork mesh oil. The fat substitute of the present invention has a low oil content and can provide a fat texture and a fat mouthfeel.

[0004] The preferred embodiments of the present invention to achieve the above-mentioned objects of the present invention include, but are not limited to, those described in the following patent claims. BRIEF DESCRIPTION OF DRAWINGS

[0005] Figure 1 A photograph of a paste prepared according to Example 1 of the present invention, which can be used as a fat substitute.

[0006] Figure 2 A photograph of a hamburger with a fat texture prepared according to Example 2 of the present invention using the fat substitute of the present invention and a meat analogue slurry.

[0007] Figure 3 A photograph of a mesh-structured fat substitute prepared according to Example 3 of the present invention. DETAILED DESCRIPTION

[0008] A fat substitute is a food ingredient that is used to replace traditional fat ingredients, usually for the purpose of reducing total fat intake, improving healthiness, or meeting special dietary needs. These substitutes can be natural or further modified, and are used in different food manufacturing processes.

[0009] The present invention uses water, starch, protein powder, edible colloid, and vegetable oil to prepare a fat substitute, and the formulation ratio based on their weight is shown in the following table:

[0010] Fat substitute ingredients Formulation proportions (%) Preferred proportions (%) Optimum proportions (%) Water 35～60 39～56 43～51 Starch 15～35 18～32 20～25 Protein powder 0～10 1～8 2～5 Edible gum 0～2 0.1～1 0.1～0.5 Vegetable oil 18～34 21～31 24～28

[0011] The fat substitute of the present application prepared using the formulation ratio in the above table has heat resistance, freeze resistance, and good structural stability characteristics, and is suitable for application in vegetarian processed products.

[0012] The fat substitute of the present application has a low vegetable oil content, and is suitable for application in vegetarian processed products as a substitute for fat tissue, so that the vegetarian products have fat lines like raw meat and a low overall oil content. For example, the fat substitute obtained using the optimal formulation ratio in the above table is mixed with 50-80 wt% of vegetarian raw materials (plant protein) to prepare a vegetarian product AD, and the vegetable oil content of the prepared vegetarian product AD is shown in the following table:

[0013] Trial vegan products Vegetable protein proportions (%) Fat substitute proportions (%) Vegetable oil content (%) Trial product A 80 20 4.8～5.6 Trial product B 70 30 7.2～8.4 Trial product C 60 40 9.6～11.2 Trial product D 50 50 12～14

[0014] According to the food nutrition composition database, the crude fat content of 100 g of pork belly with skin is 33.9 g, and the crude fat content of 100 g of beef belly hot pot slices is 40.3 g. Compared with the high crude fat content of meat food, the vegetarian processed product prepared from the fat substitute of the present application has the advantage of low vegetable oil content.

[0015] In the present application, water is a natural solvent and / or carrier, which can fully mix the powder materials with water, and water also provides moisture and humidity in food, improving the taste of food and making it more pleasant.

[0016] Vegetable oil is a common fat substitute. For example, olive oil, sunflower oil, soybean oil, etc. provide healthy unsaturated fats that can replace animal fats in food. These vegetable oils are rich in monounsaturated and polyunsaturated fatty acids, which are considered beneficial to cardiovascular health.

[0017] Edible gums are commonly used to improve the structure, texture and mouthfeel of food. In some low-fat foods or fat substitutes, the addition of edible gums can simulate the structure of fat, providing a taste closer to traditional high-fat foods. In addition, hydration plays a role in providing moisture, emulsification and stability, which helps to stabilize oil-water mixtures, gel formation provides a structure similar to fat and gel, and edible gums are more likely to be used to replace part of the fat to achieve the effect of reducing calories.

[0018] The characteristics of starch are to absorb water and increase volume when heated, which allows the fat substitute to form a stable structure and provide a texture and mouthfeel similar to fat. This stable paste also helps to prevent oil-water separation in the fat substitute.

[0019] The good water absorption of plant protein can absorb and hold water. Oil (hydrophobic) and water are difficult to be compatible. Plant protein can also form an emulsion system between water and oil, which helps to stabilize the oil-water mixture (e.g. salad dressing). The solidification after heating helps to form a stable structure.

[0020] The present application generates gelatinization phenomenon by starch water absorption and heating treatment and forms a paste with plasticity. Protein powder and edible colloid are sequentially mixed into the paste. The paste is composed of water, starch, protein powder and edible colloid and has emulsifying effect on stable water phase and oil phase. The paste is then added with vegetable oil and stirred uniformly to form an oil-water emulsion paste. After filling into a mesh mold, vibration treatment, steam cooking, steam setting and cooling demolding steps, a mesh structure fat substitute is obtained, which provides the characteristics of fat lines and fat taste of vegetarian products. The paste of the present application can also be directly mixed with raw meat or vegetarian meat crumb to produce restructured meat or vegetarian meat products with marble-like patterns.

[0021] The starch needs to be fully mixed with water and heated to form a paste. The starch accounts for 15-35% by weight of the formula, preferably 18-32%, and more preferably 20-25%. The water accounts for 35-60% by weight of the formula, preferably 39-56%, and more preferably 43-51%. In some embodiments, part of the starch is fully mixed with water and heated to form a paste, and then the remaining part of the starch is added and fully mixed. The aforementioned starch can be root tuber-derived sweet potato or potato or cassava or kudzu root or lotus root starch, or cereal and legume-derived rice or wheat or corn or pea or red bean or mung bean starch, or starch-sourced plants. Preferably, it is potato starch, and other edible modified starchs such as acid-treated starch, alkali-treated starch, bleached starch, oxidized starch, phosphoric acid starch, diphosphoric acid starch, phosphorylated diphosphoric acid starch, ethylene diphosphoric acid starch, acetic acid starch, ethylene adipic acid diphosphoric acid starch, hydroxypropyl linic acid diphosphoric acid starch, octenyl succinic acid sodium starch, oxidized hydroxypropyl starch, octenyl succinic acid aluminum starch, sodium succinic acid starch and propylene glycol oxygen diphosphoric acid starch can also be used to increase the emulsion stability of the fat substitute. Preferably, it is ethylene diphosphoric acid starch.

[0022] In some embodiments, the protein powder can be soybean protein or pea protein or wheat protein or corn protein or peanut protein, or protein-sourced plants, and preferably it is isolated soybean protein with high protein purity, accounting for 0-10% by weight of the formula, preferably 1-8%, and more preferably 2-5%.

[0023] In some embodiments, the edible colloid can be Aliginate or Fucoidan or Carrageenan or Agar or Xanthan gum or Curdlan gum or Gellan gum, etc., or any edible colloid from animals or plants, and preferably Curdlan gum, 0-2% by weight of the formula, preferably 0.1-1%, and more preferably 0.1-0.5%.

[0024] In some embodiments, the edible oil can be peanut oil or soybean oil or sunflower oil or Canola oil or olive oil or palm oil or coconut oil, etc., or any edible oil from animals or plants, and preferably palm oil, 18-34% by weight of the formula, preferably 21-31%, and more preferably 24-28%.

[0025] Example 1

[0026]

[0027] First, 50% of the potato starch (75 g) is stirred and dispersed in warm water (80-85°C) to a gelatinized state, and then continuously stirred and cooled to 50-60°C (below the gelatinization temperature), and the remaining potato starch (75 g) is added and stirred uniformly. Then, the ethyleneated maleic acid starch (120 g) is added and stirred uniformly. Then, the soybean protein isolate powder (25 g) is added and stirred uniformly. Then, the Curdlan gum (2 g) is added and stirred uniformly. Then, the palm oil (285 g) is added and stirred uniformly to obtain a uniform paste. The paste has plasticity, and the formula of this example has an emulsification effect of the water phase and oil phase components. Figure 1 A photo of the paste as a fat substitute of this example.

[0028] Example 2

[0029]

[0030] First, 50% of the potato starch (80 g) is stirred and dispersed in warm water (80-85°C) to a gelatinized state, and then continuously stirred and cooled to 50-60°C (below the gelatinized temperature), and the remaining potato starch (80 g) is added and stirred uniformly. Then, the ethyleneated maleic acid starch (100 g) is added and stirred uniformly. Then, the soybean protein isolate powder (23 g) is added and stirred uniformly. Then, the Curdlan gum (2 g) is added and stirred uniformly. Then, the palm oil (270 g) is added and stirred uniformly to obtain a uniform paste. The paste is mixed with the vegetarian meat paste (vegetarian meat paste / paste = 60 / 40 by weight), and then divided into 4 pieces and pressed into the shape of a hamburger meat to obtain a hamburger meat with fat lines, as shown in the photo of Figure 2 .

[0031] The fat substitute prepared according to the formulation of Example 2 is in a paste form and has plasticity, and the formulation components have an emulsification effect of water phase and oil phase components. Another 60% by weight of the meat slurry is used as lean meat, and 40% by weight of the fat substitute of Example 2 is used as fat. By mixing, filling into a mold, molding, freezing, slicing, and other steps, a fat substitute slice with fat lines can be prepared.

[0032] Example Three

[0033]

[0034]

[0035] First, 50% of the potato starch (75 g) is stirred and dispersed in warm water (80-85°C) to a gelatinized state, and then the remaining potato starch (75 g) is added and stirred until uniform while cooling to 50-60°C (below the gelatinization temperature). Ethyleneated diene acid starch (130 g) is then added and stirred until uniform. Soy protein isolate powder (22 g) is then added and stirred until uniform. Cardolan gum (4 g) is then added and stirred until uniform. Palm oil (300 g) is then added and stirred until uniform, resulting in a uniform paste. The paste is filled into a mesh mold, the mold is vibrated, and the paste in the mold is steamed to cook, and then the mold is cooled to room temperature and demolded, resulting in a mesh-shaped fat substitute, as shown in the photograph of Figure 3 .

[0036] The mesh-shaped fat substitute prepared according to Example Three can be applied to vegetarian processed products, providing characteristics such as fat lines and fat mouthfeel.

Claims

1. A composition for preparing a fat substitute, comprising: a consumable vegetable protein, a consumable starch, a consumable gum, a consumable vegetable oil, and water, wherein the consumable vegetable protein is not more than 10 wt%, the consumable starch is 15-35 wt%, the consumable gum is not more than 2 wt%, the consumable vegetable oil is 18-34 wt%, and water is 35-60 wt%, based on the total weight of the consumable vegetable protein, the consumable starch, the consumable gum, the consumable vegetable oil, and the water.

2. The composition of claim 1, wherein the consumable vegetable protein is 1-8 wt%, the consumable starch is 18-32 wt%, the consumable gum is 0.1-1 wt%, the consumable vegetable oil is 21-31 wt%, and water is 39-56 wt%.

3. The composition of claim 1, wherein the consumable vegetable protein is 2-5 wt%, the consumable starch is 20-25 wt%, the consumable gum is 0.1-0.5 wt%, the consumable vegetable oil is 24-28 wt%, and water is 43-51 wt%.

4. The composition of claim 1, wherein the consumable starch is derived from a plant rootstock.

5. The composition of claim 4, wherein the consumable starch is derived from sweet potato, potato, cassava, kudzu, or lotus root.

6. The composition of claim 4, wherein the consumable starch is derived from the plant rootstock and further comprises a modified starch, wherein the modified starch is 3-20 wt%, based on the total weight of the consumable vegetable protein, the consumable starch, the consumable gum, the consumable vegetable oil, and the water.

7. The composition of claim 6, wherein the modified starch is 9-14 wt%, based on the total weight of the consumable vegetable protein, the consumable starch, the consumable gum, the consumable vegetable oil, and the water.

8. The composition of claim 1, wherein the consumable vegetable protein is derived from soybean, pea, wheat, corn, or peanut.

9. The composition of claim 1, wherein the consumable gum is agar agar, fucoidan, carrageenan, furcellaran, trengganu, kadzam, gelidium or a mixture thereof.

10. The composition of claim 1, wherein the consumable vegetable oil is peanut oil, soybean oil, sunflower oil, canola oil, olive oil, palm oil, coconut oil or a mixture thereof.

11. A method of preparing a fat substitute comprising the steps of: The composition according to any one of claims 1-5; the consumable starch and the water are thoroughly mixed and heated to a paste; the consumable vegetable protein, the consumable gum, and the consumable vegetable oil are sequentially added to the paste in batches and thoroughly mixed to obtain a paste.

12. The method of claim 11, wherein the paste is cooled to a temperature below the gelatinization temperature of the consumable starch before the consumable vegetable protein, the consumable gum, and the consumable vegetable oil are sequentially added to the paste in batches.

13. The method of claim 11, wherein the step of mixing and heating the edible starch with the water to form the pasty starch comprises first mixing and heating a portion of the edible starch with the water to form a pasty starch, cooling the pasty starch to a temperature below the gelatinization temperature of the edible starch, and then adding the remaining edible starch to the pasty starch and mixing until uniform.

14. The method of claim 11, 12, or 13, wherein the source of edible starch further comprises modified starch in addition to plant rootstock, and wherein the modified starch comprises 3-20% by weight based on the combined weight of the edible plant protein, the edible starch, the edible gum, the edible plant oil, and the water, and wherein the modified starch is added to the pasty starch and mixed until uniform prior to sequentially adding the edible plant protein, the edible gum, and the edible plant oil to the pasty starch.

15. The method of claim 11, 12, or 13, further comprising mixing the paste with a vegetarian meat slurry to form a plant-based meat analog having fat streaks; or filling the paste into a mold, steaming to set, and cooling to release the set fat substitute from the mold.

Images