Method for improving flavor quality of plant-based meat product and application thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the flavor quality of a plant-based meat product and application of the method. The polysaccharide and the cross-linking enzyme are added into the plant meat product, so that the content of aroma compounds is remarkably increased, the content of peculiar smell compounds is reduced, and the flavor quality of the plant meat product and the acceptance of consumers on the plant meat product are improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a method for improving the flavor and quality of plant-based meat products and its application. Background Technology

[0002] In recent years, plant-based meat has gained consumer attention due to its similar texture to animal meat and its lower fat content. Plant-based meat is typically made from soy protein through protein recombinant technology. However, compared to animal meat, traditional plant-based meat products have a lower degree of flavor and quality simulation, thus often requiring enzymatic methods or the addition of quality improvers to enhance product quality.

[0003] Enzymatic modification technology can modify protein structures and is characterized by safety, high efficiency, and environmental friendliness, and is often used in the development of plant protein products. Transglutaminase (TG enzyme) can cross-link the amide bond of glutamine and the side chain amino group of lysine, while laccase can catalyze the oxidation of various substrates, including amino acids containing phenolic hydroxyl groups, into quinone compounds, inducing protein cross-linking reactions.

[0004] Polysaccharides, as common quality improvers, have gelling, thickening, stabilizing, and filling functions, effectively improving the functional properties of plant proteins. Among them, xanthan gum, an acidic polysaccharide, possesses good stability and can form high-viscosity solutions at low concentrations; konjac gum, a neutral polysaccharide whose main component is glucomannan, exhibits good gelling and thickening properties; and chitosan, a cationic polysaccharide, is a product of the natural polysaccharide chitin after the removal of some acetyl groups, and also possesses good gelling properties.

[0005] However, plant-based meat products prepared using single-enzyme methods or polysaccharide addition technology still have a beany taste. How to make more rational use of enzymes and polysaccharides to improve the flavor of plant-based meat products is of great significance to promoting the industrialization of plant-based meat products. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention aims to propose a method and its application for improving the quality of plant-based meat products. It utilizes cross-linking enzymes and plant polysaccharides to enhance the flavor and quality of plant-based meat patties, and further improves the flavor and quality of plant-based meat products through enzyme-polysaccharide dual modification technology.

[0007] To achieve the above objectives, in a first aspect, the present invention provides the application of a combination of polysaccharides and cross-linking enzymes in improving the flavor and quality of plant-based meat products.

[0008] Furthermore, the polysaccharide is any one of chitosan, konjac gum, and xanthan gum; the cross-linking enzyme is TG enzyme and laccase.

[0009] Furthermore, the raw material of the plant-based meat product includes textured soybean protein, the polysaccharide is chitosan, the amount of chitosan added is 2.5-3.5% of the textured soybean protein, the amount of TG enzyme added is 0.5-1.5‰ (e.g. 0.5‰, 1.0‰ or 1.5‰) of the textured soybean protein, and the amount of laccase added is 0.5-1.5‰ (e.g. 0.5‰, 1.0‰ or 1.5‰) of the textured soybean protein.

[0010] Furthermore, the mass ratio of the TG enzyme to the laccase is 1:3 to 3:1.

[0011] The addition of polysaccharides may alter the original Maillard reaction process, affecting the formation of flavor compounds. Chitosan can interact covalently or non-covalently with soybean textured protein to form a dense protein gel network, encapsulating off-flavor substances and inhibiting their release, thus reducing off-flavors. Through the multiple actions of polysaccharides and cross-linking enzymes, the formation of beneficial flavors in plant-based meat products is promoted, while the release of off-flavors is inhibited.

[0012] Secondly, the present invention provides a method for improving the flavor and quality of plant-based meat products, the method comprising the following steps: S1. Rehydrate the textured soybean protein and cut it into thin strips to obtain the de-shredded textured soybean protein; S2. Weigh modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water, mix and shear at high speed until uniform, then add polysaccharide, then add cross-linking enzyme, mix evenly to obtain adhesive; S3. Take the adhesive obtained in step S2 and the de-shredded soy textured protein obtained in step S1, mix them evenly, put them into a mold, press them into shape, and bake them in an oven to obtain plant-based meat products.

[0013] Furthermore, in step S1, the temperature of the rehydration is 22-27℃, preferably 25℃; and the rehydration time is 3-6 hours, preferably 4 hours.

[0014] Further, in step S2, the mass ratio of the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water is 3-5:2-4:1-3:1-3:1-3:35-45:75-85; Furthermore, the mass ratio of the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil, and drinking water is 4:3:2:2:2:40:80.

[0015] Further, in step S2, the polysaccharide is any one of chitosan, konjac gum, and xanthan gum, and the cross-linking enzyme is one or both of TG enzyme and laccase.

[0016] Further, in step S2, the polysaccharide is chitosan, the amount of chitosan added is 2.5-3.5% of the soybean tissue protein, the amount of TG enzyme added is 0.5-1.5‰ of the soybean tissue protein, and the amount of laccase added is 0.5-1.5‰ of the soybean tissue protein.

[0017] Furthermore, the mass ratio of the TG enzyme to the laccase is 1:3 to 3:1.

[0018] Furthermore, in step S2, the amount of chitosan added is 3% of the soybean tissue protein mass; the amount of cross-linking enzyme (TG enzyme) added is 1‰ of the soybean tissue protein mass; and the amount of laccase added is 1‰ of the soybean tissue protein mass.

[0019] Furthermore, the baking temperature in step S3 is 160-190℃, preferably 180℃; the baking time is 18-28 minutes, preferably 20 minutes.

[0020] Thirdly, the present invention provides the application of the method described in the second aspect in improving the flavor and quality of plant-based meat products.

[0021] Furthermore, the improvement of the flavor quality of plant-based meat products includes increasing the content of aroma compounds and / or reducing the content of off-odor compounds; Preferably, the aroma compound includes one or more of 1-octen-3-ol, 2-pentylfuran, 2,3,5-trimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine; Preferably, the odor compound includes one or both of hexanal or heptanal.

[0022] Compared with the prior art, the present invention has the following advantages: This invention adds polysaccharides and cross-linking enzymes to the preparation of plant-based meat patties. Through synergistic effects, the concentration of off-flavor compounds related to beany odor in the prepared plant-based meat patties is significantly reduced, while the content of benign flavor compounds is increased. Electronic nose, GC-MS detection, and sensory evaluation methods have all demonstrated that the plant-based meat patties prepared by this invention have better odor acceptability. Attached Figure Description

[0023] Figure 1 Electronic nose radar diagram for comparative and example embodiments.

[0024] Figure 2 PCA (principal component analysis) analysis diagrams of the electronic nose for comparative and example cases.

[0025] Figure 3 The LDA (linear discriminant analysis) graphs for the electronic nose are shown in the comparative examples and embodiments.

[0026] Figure 4 Radar chart for sensory evaluation. Detailed Implementation

[0027] The following detailed embodiments further illustrate the concept and technical effects of the present invention to fully understand its purpose, features, and effects. Unless otherwise specified, all methods described are conventional methods. Unless otherwise specified, all materials are available from publicly available commercial sources. The illustrative embodiments and descriptions of the present invention are used to explain the invention and do not constitute an undue limitation thereof. It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other.

[0028] Example 1: Preparation of plant-based meat patties using polysaccharide complex cross-linking enzymes A method for preparing plant-based meat cakes using a polysaccharide complex cross-linking enzyme includes the following steps: Step 1: Rehydrate 40 g of textured soybean protein at room temperature for 4 h, where room temperature is 25°C; Step 2: Weigh out modified starch, soy protein isolate, methylcellulose, monosodium glutamate, salt, cooking oil, and drinking water and mix them in a ratio of 4:3:2:2:2:40:80. Shear the mixture at high speed until homogeneous to obtain a binder. First, put the drinking water and cooking oil into a mixer, then add the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, and salt and mix. Step 3: Add 3.0% chitosan to the adhesive and stir until homogeneous; Step 4: Add 1.0‰ TG enzyme and 1.0‰ laccase to the adhesive and stir well; Step 5: Mix the adhesive with the de-fibrinated textured soy protein and press it into shape under a round mold; Step 6: Bake in the oven at 180℃ for 8 minutes, then flip and bake for another 12 minutes to ensure even heating of the plant-based meat patties. After baking, remove from the oven and let cool to room temperature to obtain the plant-based meat patties treated with chitosan complex TG enzyme and laccase.

[0029] Example 2: Preparation of plant-based meat patties using polysaccharide complex cross-linking enzymes A method for preparing plant-based meat patties using polysaccharide complex cross-linking enzymes, using the same raw materials as in Example 1, differs from Example 1 only in the following aspects: Step 3: Add 2.5% chitosan to the adhesive and stir until homogeneous; Step 4: Add 0.5‰ TG enzyme and 1.5‰ laccase to the adhesive and stir thoroughly.

[0030] Example 3: Preparation of plant-based meat patties using polysaccharide complex cross-linking enzymes A method for preparing plant-based meat patties using polysaccharide complex cross-linking enzymes, using the same raw materials as in Example 1, differs from Example 1 only in the following aspects: Step 3: Add 3.5% chitosan to the adhesive and stir until homogeneous; Step 4: Add 1.5‰ TG enzyme and 0.5‰ laccase to the adhesive and stir thoroughly.

[0031] Comparative Example 1: Preparation of plant-based meat patties using polysaccharide complex cross-linking enzyme (TG enzyme) A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: In step 4, 2.0‰ TG enzyme is added to the adhesive, but no laccase is added.

[0032] Comparative Example 2: Preparation of plant-based meat patties using polysaccharide complex cross-linking enzyme (laccase) A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: In step 4, 2.0‰ laccase is added to the adhesive, but no TG enzyme is added.

[0033] Comparative Example 3: Preparation of plant-based meat patties using polysaccharide (xanthan gum) complex cross-linking enzyme A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: In step 3, add 3.0% xanthan gum to the adhesive and stir thoroughly.

[0034] Comparative Example 4: Preparation of plant-based meat patties using polysaccharide (konjac gum) complex cross-linking enzyme A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: In step 3, add 3.0% konjac gum to the adhesive and stir thoroughly.

[0035] Comparative Example 5: Preparation of Plant-Based Meat Patties from Polysaccharide Complex Cross-Crossing Enzymes A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: Step 4: Add 0.2‰ TG enzyme and 1.8‰ laccase to the adhesive and stir thoroughly.

[0036] Comparative Example 6: Preparation of Plant-Based Meat Patties by Polysaccharide Complex Cross-linking Enzyme A method for preparing plant-based meat patties using a polysaccharide complex cross-linking enzyme, the only difference between this method and Example 1 is: In step 4, add 1.8‰ TG enzyme and 0.2‰ laccase to the adhesive and stir thoroughly.

[0037] Performance testing The flavors of the meat patties prepared in each example and comparative example were analyzed using electronic nose, GC-MS detection, and sensory evaluation methods, respectively. The results are as follows: Figure 1-4 As shown in Table 1.

[0038] Performance Test Example 1: Electronic Nose Detection Electronic nose detection results as follows Figure 1-3 As shown, through Figure 1 It can be seen that all nine plant-based meat patties showed response values ​​to sensors W5S, W1W, W2S, and W3S. The W5S sensor is highly sensitive, also responding to aldehydes, ketones, and furans, suggesting that Examples 1-3 have a stronger oily or roasted meat aroma. The W1W sensor is sensitive to inorganic sulfides, and organic sulfides also enhance its response value, suggesting that Examples 2 and 3 will have a stronger roasted meat flavor. The W2S sensor is more sensitive to long-chain aldehydes and ketones; combined with the results from the W1W sensor, it is speculated that Examples 2 and 3 will have a more pronounced roasted meat aroma.

[0039] from Figure 2 The PCA analysis chart of the electronic nose shows that the sum of PC1 and PC2 is 75.2%, indicating that the electronic nose can distinguish these samples.

[0040] from Figure 3 The LDA analysis chart from the electronic nose shows that there are significant differences between Examples 1-3, while the comparative examples are relatively close together, with overlap between Comparative Example 2 and Comparative Example 3. This indicates that the flavor differences between the comparative examples are relatively small.

[0041] Performance Test Example 2: GC-MS Detection The GC-MS results are shown in Table 1. Table 1 shows that a total of 41 volatile compounds were detected in the meat patties prepared in Examples 1-3 and Comparative Examples 1-6, including 12 aldehydes, 4 ketones, 5 alcohols, 11 heterocyclic compounds, 5 lactones, 2 acids, and 2 other compounds. The OAV (Odor Activity Value) of a gas refers to its aroma activity value (also often called aroma activity value, aroma value, or fragrance value), which is an indicator used to scientifically measure the contribution of a certain odorant to the overall aroma.

[0042] OAV = Odor substance concentration / Olfaction threshold of the substance When OAV ≥ 1, it indicates that the concentration of the substance has reached a level that can be detected by the human nose, and it directly contributes to the perceived odor. The higher the OAV value, the more important the role of the substance in the overall odor, and the more likely it is to be a characteristic odor substance. When OAV < 1, it means that the concentration of the substance is too low to be smelled, and therefore it has almost no direct impact on the overall odor.

[0043] Therefore, compounds with OAV ≥ 1 were selected from the above 41 volatile compounds, and the flavors of each group of plant-based meat products were compared by measuring the content of these compounds in each example and comparative example, combined with sensory evaluation.

[0044] Lipid oxidation produces saturated and unsaturated aldehydes. Aldehydes typically emit unpleasant odors undesirable to consumers; for example, hexanal (OAV=649) is a common characteristic odor compound associated with beany smells, and heptanal (OAV=163) also has an unpleasant fatty odor. As shown in Table 1, the hexanal content in Comparative Examples 1-4 and 6 is significantly higher than in Examples 1-3. The concentration of heptanal in Example 1 was only 60.03 ng / g, while the concentrations in Comparative Examples 1-6 were all above 120 ng / g, with the concentration in Comparative Example 6 reaching as high as 229.48 ng / g, nearly four times that of Example 1.

[0045] Alcohols, also derived from lipid oxidation, play a crucial role in flavor formation. Five alcohols were detected in the meat patties prepared in Examples 1-3 and Comparative Examples 1-6, including two unsaturated alcohols and three saturated alcohols. 1-Octen-3-ol (OAV = 145) is an unsaturated alcohol with a mushroom aroma that contributes a good flavor to meat products. As shown in Table 1, the content of 1-octen-3-ol in each example was significantly higher than in each comparative example, with the content in Example 1 being 221.18 ng / g, nearly twice that of Comparative Examples 1-5 and almost three times that of Comparative Example 6.

[0046] Heterocyclic compounds mainly originate from Maillard reactions and lipid oxidation. Pyrazines are intermediate products of Maillard reactions, and are diverse, imparting a roasted meat aroma to plant-based meat patties. Pyrazines are numerous, but generally have high thresholds, requiring high concentrations to be perceived. However, 2-ethyl-3,5-dimethylpyrazine (potato aroma, threshold 0.007 ng / g, OAV=5310) and 2,3,5-trimethylpyrazine (roasted meat aroma, threshold 5 ng / g, OAV=28) have lower thresholds and can be perceived at lower concentrations. As shown in Table 1, the concentrations of 2-ethyl-3,5-dimethylpyrazine and 2,3,5-trimethylpyrazine in the examples were significantly higher than in the comparative examples, and these two low-threshold pyrazines were detected only in Comparative Example 4. Other heterocyclic compounds, such as 2-pentylfuran (OAV=76), are also common aroma compounds that provide a sweet aroma to plant-based meat cakes. Their concentrations in Examples 1-3 were all above 1500 ng / g, which were significantly higher than those in Comparative Examples 1-6.

[0047] Lactones are formed by the lactone formation of hydroxy fatty acids during baking and have a milky aroma. Only two were found in the examples (caprolactone and propyloctyl lactone), but five were detected in Comparative Examples 5 and 6. However, their threshold values ​​were high, and their effect on flavor improvement was minimal. Acids originate from the degradation of amino acids into aldehydes, which are then oxidized to acids. Hexanoic acid and nonanoic acid were only detected in the comparative examples, and both acids had high threshold values.

[0048] In summary, the aroma component content in Examples 1-3 was generally higher than that in Comparative Examples 1-6, and the off-odor component content was generally lower than that in Comparative Examples 1-6, demonstrating that polysaccharides and cross-linking enzymes have a synergistic effect in improving the flavor of plant-based meat products.

[0049] Table 1. Effects of different cross-linking enzyme treatments on the types and contents of volatile flavor compounds in plant-based meat patties (unit: ng / g) “ND” indicates not detected, and different superscript letters indicate that there is a significant difference (P<0.05) between the same column groups.

[0050] Performance Test Example 3: Sensory Evaluation The sensory evaluation methods are as follows: The sensory evaluation of plant-based meat was conducted by eight researchers with extensive experience in sensory evaluation in a bright, windless, and clean sensory laboratory maintained at 25°C and free of odors. The evaluation included five aspects: morphology, color, flavor, fibrous structure, and texture, with each aspect scored out of 20 points. After tasting each sample, the participants rinsed their mouths with water. Tasting intervals were 30 seconds to minimize taste interference between the nine samples and to reduce experimental errors caused by taste fatigue among the evaluators. Detailed sensory scoring guidelines are shown in Table 2.

[0051] Sensory evaluation statistics results are as follows Figure 4 As shown, Examples 1-3 are superior to Comparative Examples 1-6 in appearance, color, fiber structure, flavor, and mouthfeel. Examples 1-3 have similar flavor scores, and all are significantly better than the sensory scores of Comparative Examples 1-6. The flavor evaluation conclusions of the sensory evaluation panel are basically consistent with the conclusions obtained from the GC-MS analysis.

[0052] Table 2 Sensory Scoring Details In summary, based on the results of electronic nose detection, GC-MS analysis and sensory evaluation, the plant-based meat patties prepared in Example 1 showed improved flavor and overall sensory qualities compared to Comparative Examples 1-6, demonstrating that polysaccharide and complex cross-linking enzyme treatment can enhance the flavor and overall sensory quality of plant-based meat.

[0053] The embodiments described above are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.

Claims

1. The application of polysaccharides combined with cross-linking enzymes in improving the flavor and quality of plant-based meat products, wherein the raw material of the plant-based meat products includes textured soybean protein, characterized in that... The polysaccharide is any one of chitosan, konjac gum, and xanthan gum, and the amount of the polysaccharide added is 2.5-3.5% of the soybean tissue protein mass; the cross-linking enzyme is TG enzyme and laccase, and the amount of the cross-linking enzyme added is 2.0% of the soybean tissue protein mass, and the mass ratio of TG enzyme to laccase is 1:3-3:

1.

2. The application according to claim 1, characterized in that, The polysaccharide is chitosan, and the amount of chitosan added is 2.5-3.5% of the soybean tissue protein. The amount of TG enzyme added is 0.5-1.5‰ of the soybean tissue protein. The amount of laccase added is 0.5-1.5‰ of the soybean tissue protein.

3. A method for improving the flavor and quality of plant-based meat products, characterized in that, The method includes the following steps: S1. Rehydrate the textured soybean protein and cut it into thin strips to obtain the de-shredded textured soybean protein; S2. Weigh modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water, mix and shear at high speed until uniform, then add polysaccharide, then add cross-linking enzyme, mix evenly to obtain adhesive; S3. Take the adhesive obtained in step S2 and the de-shredded soy textured protein obtained in step S1, mix them evenly, put them into a mold, press them into shape, and bake them in an oven to obtain plant-based meat products.

4. The method according to claim 3, characterized in that, In step S2, the polysaccharide is any one of chitosan, konjac gum, and xanthan gum, and the cross-linking enzyme is TG enzyme and laccase.

5. The method according to claim 4, characterized in that, In step S2, the polysaccharide is chitosan, the amount of chitosan added is 2.5-3.5% of the soybean tissue protein, the amount of TG enzyme added is 0.5-1.5‰ of the soybean tissue protein, the amount of laccase added is 0.5-1.5‰ of the soybean tissue protein, and the mass ratio of TG enzyme to laccase is 1:3-3:

1.

6. The method according to claim 3, characterized in that, In step S2, the mass ratio of the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water is 3-5:2-4:1-3:1-3:1-3:35-45:75-85; Preferably, the mass ratio of the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil, and drinking water is 4:3:2:2:2:40:

80.

7. The method according to claim 3, characterized in that, In step S1, the temperature of the rehydration is 22-27℃, preferably 25℃; the rehydration time is 3-6h, preferably 4h.

8. The method according to claim 3, characterized in that, The baking temperature in step S3 is 160-190℃, preferably 180℃; the baking time is 18-28 minutes, preferably 20 minutes.

9. The application of the method according to any one of claims 3-8 in improving the flavor and quality of plant-based meat products.

10. The application according to claim 1, 2, or 9, characterized in that, The improvement of the flavor and quality of plant-based meat products includes increasing the content of aroma compounds and / or reducing the content of off-flavor compounds; Preferably, the aroma compound includes one or more of 1-octen-3-ol, 2-pentylfuran, 2,3,5-trimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine; Preferably, the odor compound includes one or both of hexanal or heptanal.

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