Yeast protein plant-based meat and its manufacturing method and application

Abstract

The present invention provides yeast protein plant-based meat and its manufacturing method and application. [Solution] Yeast protein plant-based meat is provided, which contains a meat-flavored yeast extract, pressed and expanded yeast protein thread, TG enzyme, vegetable protein, vegetable oil, a thickener, and auxiliary materials, and calculated by weight, the content of the meat-flavored yeast extract is 2 to 5 parts, the content of the pressed and expanded yeast protein thread is 10 to 20 parts, the content of the TG enzyme is 2 to 5 parts, and the content of the vegetable protein is 15 to 75 parts, and the vegetable protein is one or more selected from the group consisting of gluten powder, soybean isolate protein powder, and pea protein thread.

Description

[Technical Field]

[0001] The present invention relates to the technical field of development and utilization of natural products, and more particularly to yeast protein plant-based meat and its manufacturing method and application. [Background technology]

[0002] Although meat foods have always been popular with consumers, the high cost and high price of meat raw materials have limited production. Furthermore, meat products contain relatively high cholesterol, and excessive consumption increases the risk of people suffering from obesity-related diseases such as arteriosclerosis, hyperlipidemia, hypertension, and coronary heart disease. Compared with animal raw materials, plant raw materials are easy to obtain and have the advantages of being high in protein, low in fat, and cholesterol-free, which can effectively prevent the occurrence of chronic diseases such as hypertension, coronary heart disease, and diabetes. Long-term consumption can effectively strengthen the body's constitution and contribute to physical health. Therefore, plant-based meat products, especially soy protein-based plant-based meats, are rapidly developing.

[0003] Soy protein plant-based meat is a preferred plant-based food to replace animal protein, firstly, the price of plant-based meat is lower than that of real meat, and secondly, plant-based meat can meet the needs of people with high cholesterol who are not suitable for eating meat foods.However, compared with developed countries, plant-based meat products in China are very uniform, and with the improvement of people's living standards, traditional plant-based meat products cannot meet people's requirements for plant-based meat foods in terms of color, aroma, taste, nutrition, etc.

[0004] Patent Document 1 discloses a method for producing plant-based meat using soy protein concentrate and wheat protein, which includes the following steps (1) to (4): (1) crushing soybeans, defatting the resulting soybean flour three times with n-hexane at a ratio of 1:3 (w / v), and then placing it in a benton container to remove the n-hexane. The defatted soybean flour from which the n-hexane has been removed is mixed with water at a ratio of 1:10 (w / w), adjusting the pH to approximately 4.5, and then infusing the mixture in a thermostatic water bath at 50°C for 60 minutes with stirring. Centrifuged at 4000 rpm for 10 minutes. Ten volumes of water at 55°C are added to the insoluble matter, and the mixture is stirred uniformly and separated. This process is repeated twice to improve the yield of soy protein. The curd is dissolved, the pH is adjusted to 6.5, and the mixture is dried in a vacuum environment to obtain powdered soy protein concentrate. (2) The bran is added with caustic soda solution to adjust the pH to 8.5, thoroughly stirred for 1 hour, centrifuged, and the supernatant liquid is adjusted to pH 4 with hydrochloric acid. The mixture is then infused in a 90°C water bath for 10 minutes with stirring, and centrifuged at 4000 rpm for 10 minutes to obtain insoluble wheat protein. (3) Soybean protein concentrate powder and wheat protein are weighed in a ratio of 8:1 to 2:1 and mixed uniformly. Edible oil and protein are added in a total ratio of 10:1 to 0.6. Salt and other ingredients are added and mixed uniformly again. The raw materials are then fed into a stirring extruder, where the protein is heated and sheared at 150-170°C to obtain soybean wheat protein vegetable meat. (4) The resulting vegetable meat is fried at 120-130°C.

[0005] Patent Document 2 discloses a plant-based Harbin red intestine and a method for producing the same, which is produced using raw materials in the following mass proportions: 65-75 kg of dried plant-based meat block, 14-16 kg of non-transgenic soybean oil, 6-8 kg of pea powder, 6-8 kg of wheat protein isolate, 0.8-1.2 kg of salt, 1-2 kg of raw extract, 2.5-3.5 kg of xanthan gum, 3.5-4.5 kg of carrageenan, 13-15 kg of konjac powder, and 23-27 kg of ice water. The invention of plant-based Harbin red intestine was developed by experimenting with a large number of raw material blending ratios and processing processes to determine the final raw material composition and manufacturing method of the red intestine. The traditional red intestine ingredients are combined with gum and konjac powder, making it nutritious and chewy. It also uses a plant-based meat process to replace meat ingredients, perfectly combining the deliciousness of meat with the healthiness of plants. It does not cause hyperlipidemia and is characterized by low fat, high dietary fiber and low energy, which gives a stronger feeling of fullness, suppresses hunger, reduces food intake and is useful for natural dieting. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Chinese Patent Application Publication No. 112006153 [Patent Document 2] Chinese Patent Application Publication No. 111329039 Summary of the Invention [Problem to be solved by the invention]

[0007] The problem that the present invention aims to solve is that conventional plant-based meat food products have problems such as a lack of meat flavor, a single type of protein, and a relatively poor fiber texture. [Means for solving the problem]

[0008] In order to solve the above problems, the present invention provides yeast protein vegetable meat and a method for producing the same, and the specific technical solutions are as follows:

[0009] A yeast protein vegetable meat, comprising a meat-flavored yeast extract, a press-expanded yeast protein thread, a TG enzyme, a vegetable protein, a vegetable oil, a thickener, and auxiliary materials, wherein, calculated by weight, the content of the meat-flavored yeast extract is 1 to 6 parts, the content of the press-expanded yeast protein thread is 8 to 30 parts, and the content of the TG enzyme is 1 to 6 parts.

[0010] Alternatively, the content of the meat-flavored yeast extract is 2-5 parts by weight, the content of the extruded expanded yeast protein yarn is 10-20 parts by weight, and the content of the TG enzyme is 2-5 parts by weight.

[0011] Alternatively, the content of the meat-flavored yeast extract is 3.5 to 5 parts by weight, the content of the extruded expanded yeast protein yarn is 15 to 20 parts by weight, and the content of the TG enzyme is 3.5 to 5 parts by weight.

[0012] Optionally, the content of said vegetable protein is 15 to 75 parts by weight.

[0013] Optionally, the content of said thickener is 2 to 40 parts, calculated in parts by weight.

[0014] Optionally, the content of the auxiliary material is 59.1 to 235 parts by weight.

[0015] Optionally, the vegetable protein is one or more selected from the group consisting of gluten powder, soybean isolate protein powder, and pea protein yarn, and when calculated by parts by weight, preferably contains 5 to 25 parts of gluten powder, 5 to 25 parts of soybean isolate protein powder, and 5 to 25 parts of pea protein yarn.

[0016] Alternatively, the vegetable oil comprises rapeseed oil and palm oil, and preferably contains 5 to 25 parts rapeseed oil and 5 to 25 parts palm oil, calculated in parts by weight.

[0017] Alternatively, the thickener comprises methyl cellulose and konjac powder, and preferably contains 1 to 20 parts methyl cellulose and 1 to 20 parts konjac powder, calculated in parts by weight.

[0018] Optionally, the auxiliary ingredients are water and seasonings.

[0019] Alternatively, the seasoning may include one or more of salt, pepper powder, essence, monosodium glutamate, sugar, and sugar beet juice, and, calculated in parts by weight, preferably contains 2 to 10 parts of salt, 0.1 to 10 parts of pepper powder, 1 to 10 parts of essence, 2 to 10 parts of monosodium glutamate, 2 to 10 parts of sugar, and 2 to 25 parts of sugar beet juice.

[0020] A method for producing yeast protein plant-based meat, comprising: Step (1) of activating the TG enzyme followed by cooling; Step (2) preparing a thickener and mixing it with the product obtained in step (1) for use; (3) mixing the first vegetable oil and the vegetable protein and emulsifying the mixture; (4) mixing the meat-flavored yeast extract with auxiliary materials; Step (5) of mixing the products obtained in steps (2) to (4) and preparing them for use; (6) mixing a second vegetable oil with an auxiliary material; and (7) mixing, molding, packaging, and refrigerating the protein yarn and the product obtained in steps (5) and (6).

[0021] Optionally, in step (1), the activation time of the enzyme is 15 to 25 minutes.

[0022] Optionally, in step (1), the activation time of the enzyme is 20 to 25 minutes.

[0023] Optionally, in step (1), the cooling is ice water addition cooling.

[0024] Optionally, in step (2), ice water is added during the mixing process to facilitate dissolution.

[0025] Optionally, in step (3), the first vegetable oil is rapeseed oil, and the emulsification treatment is emulsification with ice water.

[0026] Alternatively, in step (1), the amount of ice water added during the cooling treatment is 10 to 30 parts, calculated in parts by weight, in step (2), the amount of ice water added during the mixing treatment is 10 to 30 parts, and in step (3), the amount of ice water used during the emulsification treatment is 30 to 100 parts.

[0027] Optionally, in step (6), the second vegetable oil is heat-melted palm oil.

[0028] Optionally, in step (6), the second vegetable oil is heat-melted palm oil.

[0029] A filling or sauce is produced using the yeast protein vegetable meat according to the present invention or the yeast protein vegetable meat obtained by the above production method.

[0030] A food product is produced using the yeast protein vegetable meat according to the present invention or the yeast protein vegetable meat obtained by the above production method, and wheat and / or rice. [Effects of the Invention]

[0031] The beneficial effects of the present invention are as follows: (1) The meat-flavored yeast extract can be added to give the yeast protein vegetable meat a true meat flavor and also mask the raw bean smell of the soybean isolate protein and pea tissue protein. (2) The press-expanded yeast protein yarn used can provide the yeast protein plant meat with an easily digestible protein source and give it a relatively good fibrous texture. [Brief explanation of the drawings]

[0032] [Figure 1] 1 is a flowchart of a yeast protein plant-based meat process. [Figure 2] 1 is a radar chart of comparative sensory evaluation. [Figure 3] 1 is a diagram showing the yeast protein plant-based meat product. DETAILED DESCRIPTION OF THE INVENTION

[0033] In summary, the present invention provides a yeast protein vegetable meat, wherein the vegetable meat comprises a meat-flavored yeast extract, a press-expanded yeast protein thread, a TG enzyme, a vegetable protein, a vegetable oil, a thickener and an auxiliary material, and calculated by weight, the content of the meat-flavored yeast extract is 1 to 6 parts, the content of the press-expanded yeast protein thread is 8 to 30 parts, and the content of the TG enzyme is 1 to 6 parts.

[0034] [Table 1]

[0035] The technical solution of the present invention will be described in detail below with specific examples. Here, the technical solution of the present invention does not relate to non-food raw materials. The raw materials and equipment information used in the examples and comparative examples are as shown in Table 1. In addition, all ingredients in the examples are expressed in parts by weight, and the mass corresponding to each part by weight is 1 gram.

[0036] Example 1 A) 1 part TG enzyme was added to 45°C hot water and activated for 25 minutes, followed by the addition of 30 parts ice water to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 1 part meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 8 parts of press-expanded yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0037] Example 2 A) 2 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 2 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0038] Example 3 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0039] Example 4 A) 5 parts TG enzyme was added with 45°C hot water and activated for 25 minutes, after which 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of the pressed puffed yeast protein yarn, 20 parts of the pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0040] Example 5 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 25 parts of press-expanded yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0041] Example 6 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 15 parts of press-expanded yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0042] Example 7 A) 6 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, after which 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 30 parts of press-expanded yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0043] Example 8 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve the mixture, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify the mixture. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 3.5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred to obtain a homogeneous mixture. G) 20 parts of palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a molten mixture. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0044] Example 9 A) 1.5 parts of TG enzyme was added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 3.5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0045] Example 10 A) 5 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0046] Example 11 A) 6 parts TG enzyme was added to 45°C hot water and activated for 20 minutes, after which 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 3.5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0047] Example 12 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 1.5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0048] Example 13 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 6 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0049] Example 14 A) 3.5 parts of TG enzyme were added to 45°C hot water and activated for 20 minutes, followed by the addition of 30 parts of ice water to room temperature to obtain an aqueous solution. B) 2 parts of methylcellulose and 2 parts of konjac powder were mixed, and then 30 parts of ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts of soy protein isolate powder and 20 parts of gluten powder were added to 20 parts of rapeseed oil, and 100 parts of ice water was added to emulsify. E) 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of sugar, 0.3 parts of white pepper powder, and 3.5 parts of meat-flavored yeast extract were added to 20 parts of sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred to obtain a uniform mixture. G) 20 parts of coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a molten mixture. H) 8 parts of press-expanded yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0050] (Comparative Example 1) A) 2 parts TG enzyme was added with 45°C hot water and activated for 15 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 0 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0051] (Comparative Example 2) A) 0 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 20 parts of press-puffed yeast protein yarn, 20 parts of pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0052] (Comparative Example 3) A) 5 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 5 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts palm oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 0 parts of press-expanded yeast protein thread, 20 parts of pea protein thread and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0053] Comparative Example 4 A) 5 parts TG enzyme was added with 45°C hot water and activated for 20 minutes, and then 30 parts ice water was added to room temperature to obtain an aqueous solution. B) 2 parts methylcellulose and 2 parts konjac powder were mixed, and then 30 parts ice water was added to dissolve, obtaining a solution. C) The aqueous solution obtained in step A and the solution obtained in step B were further mixed uniformly to obtain a mixture. D) 20 parts soy protein isolate powder and 20 parts gluten powder were added to 20 parts rapeseed oil, and 100 parts ice water was added to emulsify. E) 6 parts salt, 1.5 parts essence, 3 parts sodium glutamate, 6 parts sugar, 0.3 parts white pepper powder, and 0 parts meat-flavored yeast extract were added to 20 parts sugar beet juice and thoroughly dissolved. F) The mixture obtained in steps C, D, and E was further mixed and stirred uniformly to obtain a stirred mixture. G) 20 parts coconut oil was heated to 30°C to melt, and then mixed uniformly to obtain a melt. H) 10 parts of the press-expanded yeast protein yarn, 20 parts of the pea protein yarn and the melt of step G were added to the mixture after stirring described in step F and mixed uniformly. I) H was shaped, packaged and stored frozen.

[0054] After the samples were prepared, they were subjected to sensory evaluation and texture detection, and the results are shown in Table 2. The specific procedures for the test are as follows: (1) The sensory evaluation method was conducted by seven experienced sensory evaluators who evaluated the plant-based cakes based on indicators such as meaty taste, meaty texture, raw bean smell, fresh taste, thickness, and overall texture. (2) Texture detection method: The vegetable cake was made into a cylindrical shape with a thickness of 10 mm and tested using a Shanghai Baosheng TA.XTC-20 texture analyzer. The TA / 36R cylindrical probe was used to perform the pressing test, with a force sensing element of 30 kg. Three parallel tests were conducted for each sample.

[0055] [Table 2]

[0056] Result analysis: (1) As can be seen from the sensory evaluation of Examples 1 to 14 and Comparative Examples 1 and 4, after the addition of the meat-flavored yeast extract, a rich meaty aroma was obtained, and the sensory evaluation comparison is shown in FIG. (2) As can be seen from the sensory evaluation and texture data of Examples 1 to 14 and Comparative Examples 2 and 3, after the addition of TG enzyme and press-swollen yeast protein yarn, the fibrous texture of the raw meat was apparent, and the elasticity and chewability were significantly improved. (3) Furthermore, as can be seen from the experimental results of Examples 1 to 14, 1) In Example 1, compared to Examples 2, 3, 4, 6, 8, and 10, the amounts of TG enzyme, meat-flavored yeast extract, and yeast protein yarn added were all below the preferred range, and when comparing the sensory results (almost no fibrous feel, relatively poor elasticity and chewiness, weak meaty taste, and strong raw bean smell), the texture data matched the sensory results. 2) In Example 7, the amounts of TG enzyme and yeast fibroin added are all higher than the optimum range compared to Examples 2, 3, 4, 6, 8, and 10, and when comparing the sensory results (relatively good fibrous feel, strong elasticity and chewiness, good meaty flavor, no raw bean smell), the texture data is not significantly different from Example 4. This shows that the amounts of TG enzyme and yeast protein added are higher than the maximum optimum range, but the effect on the structure is not significantly different, and from an economical standpoint, it is suggested that the optimum range of addition amounts is optimal. 3) In Example 9, the amount of TG enzyme added was too small compared to Example 8, and when comparing the sensory results (poor elasticity, strong chewiness, relatively good fibrous texture, weak raw bean smell, and good meaty taste), the texture data was the worst, which matched the sensory results and indicated that the TG enzyme contributed relatively much to the texture. 4) In Example 11, the amount of TG enzyme added was relatively high compared to Example 4, and when comparing the sensory results (relatively good fibrous feel, strong elasticity and chewiness, good meaty taste, and a slight raw bean smell), the texture was not significantly different from that of Example 4, indicating that the amount of TG enzyme added had little impact on the structure. 5) In Example 12, the amount of meat-flavored yeast extract added was relatively small compared to Example 8, and when comparing the sensory results (relatively good fibrous feel, good chewing sensation, poor meat taste, strong raw bean smell), the texture was not significantly different from the texture data for the other products with the same addition amount, but the raw bean smell was strong, indicating that the meat-flavored yeast extract contributed relatively significantly to removing the raw bean smell and improving the meat taste. 6) Example 13 contains a relatively large amount of meat-flavored yeast extract compared to Example 3, and when comparing the sensory results (relatively good fibrous texture, good chewiness, sufficient meaty flavor, and no raw bean odor), the texture data is not significantly different from other corresponding products with the same texture. The increase in meaty flavor is small, and furthermore, it shows that the meat-flavored yeast extract plays an important role in removing the raw soybean odor and improving the meaty flavor. 7) In Example 14, compared to Example 8, the amount of yeast protein thread added was relatively small, and when comparing the sensory results (lack of fibrous texture, good chewiness, sufficient meat flavor, no raw bean smell), the texture was significantly different, indicating that the yeast protein thread had a relatively large impact on the fibrous texture and chewiness, and that the small amount added resulted in poor chewiness and fibrous texture of the plant-based meat product. 8) Compared to Example 8, Example 5 had a relatively large amount of yeast protein added, and the sensory results (good fibrous texture, strong chewiness, good meaty flavor, no raw bean smell) were compared, but the increase in the chewiness and elasticity values ​​of the overall texture was not significant, and rather it affected the texture to some extent.

[0057] In summary, the yeast protein plant-based meat produced by the present invention can achieve comprehensive performance with excellent meat flavor and texture while satisfying economical requirements within a specific preferred component content range.

[0058] [Note] [Appendix 1] A yeast protein vegetable meat, comprising a meat-flavored yeast extract, a press-expanded yeast protein thread, a TG enzyme, a vegetable protein, a vegetable oil, a thickener, and auxiliary materials, wherein, calculated by weight, the content of the meat-flavored yeast extract is 1 to 6 parts, the content of the press-expanded yeast protein thread is 8 to 30 parts, and the content of the TG enzyme is 1 to 6 parts.

[0059] [Appendix 2] The yeast protein plant-based meat according to Appendix 1, wherein the content of the meat-flavored yeast extract is 2 to 5 parts, preferably 3.5 to 5 parts, the content of the pressed expanded yeast protein yarn is 10 to 20 parts, preferably 15 to 20 parts, and the content of the TG enzyme is 2 to 5 parts, preferably 3.5 to 5 parts, calculated in parts by weight.

[0060] [Appendix 3] 3. The yeast protein plant-based meat according to claim 1 or 2, wherein the content of the plant protein is 15 to 75 parts by weight.

[0061] [Appendix 4] 4. The yeast protein plant-based meat according to any one of claims 1 to 3, wherein the content of the thickener is 2 to 40 parts by weight.

[0062] [Appendix 5] 5. The yeast protein plant-based meat according to any one of Appendices 1 to 4, wherein the content of the auxiliary material is 59.1 to 235 parts by weight.

[0063] [Appendix 6] 6. The yeast protein plant-based meat according to any one of Appendices 1 to 5, wherein, calculated by parts by weight, the plant protein is one or more selected from the group consisting of gluten powder, soybean isolate protein powder, and pea protein thread, and preferably contains 5 to 25 parts gluten powder, 5 to 25 parts soybean isolate protein powder, and 5 to 25 parts pea protein thread.

[0064] [Appendix 7] 7. The yeast protein plant meat according to any one of claims 1 to 6, wherein, calculated in parts by weight, the vegetable oil comprises rapeseed oil and palm oil, preferably 5 to 25 parts rapeseed oil and 5 to 25 parts palm oil.

[0065] [Appendix 8] The yeast protein plant-based meat according to any one of Appendices 1 to 7, wherein the thickener comprises methylcellulose and / or konjac powder, and preferably contains, calculated in parts by weight, 1 to 20 parts methylcellulose and 1 to 20 parts konjac powder.

[0066] [Appendix 9] The yeast protein plant-based meat according to any one of appendices 1 to 8, wherein the auxiliary materials are water and seasonings.

[0067] [Appendix 10] The yeast protein plant-based meat according to any one of Appendices 1 to 9, wherein the seasoning comprises any one or more of salt, pepper powder, essence, monosodium glutamate, sugar, and sugar beet juice, or a combination of all of these, and preferably contains, calculated in parts by weight, 2 to 10 parts salt, 0.1 to 10 parts pepper powder, 1 to 10 parts essence, 2 to 10 parts monosodium glutamate, 2 to 10 parts sugar, and 2 to 25 parts sugar.

[0068] [Appendix 11] Step (1) of activating the TG enzyme followed by cooling; Step (2) preparing a thickener and mixing it with the product obtained in step (1) for use; (3) mixing the first vegetable oil and the vegetable protein and emulsifying the mixture; (4) mixing the meat-flavored yeast extract with auxiliary materials; Step (5) of mixing the products obtained in steps (2) to (4) and preparing them for use; (6) mixing a second vegetable oil with an auxiliary material; A method for producing yeast protein plant-based meat according to any one of claims 1 to 10, comprising: (7) mixing the protein yarn with the product obtained in steps (5) and (6), forming, packaging, and storing frozen.

[0069] [Appendix 12] The production method according to Appendix 11, wherein in step (1), the activation time of the enzyme is 15 to 25 minutes, preferably 20 to 25 minutes.

[0070] [Appendix 13] 13. The manufacturing method according to claim 11, wherein in step (1), the cooling is performed by adding ice water.

[0071] [Appendix 14] 14. The method according to any one of claims 11 to 13, wherein in step (2), ice water is added during the mixing treatment to promote dissolution.

[0072] [Appendix 15] 15. The method according to any one of Appendices 11 to 14, wherein in step (3), the first vegetable oil is rapeseed oil, and the emulsification treatment is emulsification with ice water.

[0073] [Appendix 16] The method of any one of Appendices 11 to 15, wherein in step (1), the amount of ice water added during the cooling treatment is 10 to 30 parts, in step (2), the amount of ice water added during the mixing treatment is 10 to 30 parts, and in step (3), the amount of ice water used during the emulsification treatment is 30 to 100 parts, calculated in parts by weight.

[0074] [Appendix 17] 17. The method of any one of Appendices 11 to 16, wherein in step (6), the second vegetable oil is heat-melted palm oil.

[0075] [Appendix 18] A filling or sauce produced using the yeast protein plant meat according to any one of Appendices 1 to 10 or the yeast protein plant meat obtained by the production method according to any one of Appendices 11 to 17.

[0076] [Appendix 19] A food product produced using the yeast protein plant-based meat according to any one of Appendices 1 to 10 or the yeast protein plant-based meat obtained by the production method according to any one of Appendices 11 to 17, and wheat and / or rice.

Claims

1. A yeast protein plant-based meat, comprising a meat-flavored yeast extract, a press-expanded yeast protein thread, a TG enzyme, a vegetable protein, a vegetable oil, a thickener, and auxiliary materials, wherein, calculated by parts by weight, the content of the meat-flavored yeast extract is 2 to 5 parts, the content of the press-expanded yeast protein thread is 10 to 20 parts, the content of the TG enzyme is 2 to 5 parts, and the content of the vegetable protein is 15 to 75 parts, and the vegetable protein is one or more types selected from the group consisting of gluten powder, soybean isolate protein powder, and pea protein thread.

2. The yeast protein plant-based meat according to claim 1, wherein, calculated by weight, the content of the meat-flavored yeast extract is 3.5 to 5 parts, the content of the pressed expanded yeast protein yarn is 15 to 20 parts, and the content of the TG enzyme is 3.5 to 5 parts.

3. The yeast protein plant-based meat according to claim 1, wherein the content of the thickener is 2 to 40 parts by weight.

4. The yeast protein plant-based meat according to claim 1, wherein the content of the auxiliary material is 59.1 to 235 parts by weight.

5. The yeast protein plant-based meat according to claim 1, wherein the plant protein contains, calculated by weight, 5 to 25 parts gluten powder, 5 to 25 parts soy isolate protein powder, and 5 to 25 parts pea protein threads.

6. The yeast protein plant-based meat of claim 1 , wherein the vegetable oils include rapeseed oil and palm oil.

7. 2. The yeast protein plant-based meat according to claim 1, wherein the vegetable oil contains, in parts by weight, 5 to 25 parts rapeseed oil and 5 to 25 parts coconut oil.

8. The yeast protein plant-based meat according to claim 1 , wherein the thickener comprises methylcellulose and / or konjac powder.

9. The yeast protein plant-based meat according to claim 1, wherein the thickener comprises, calculated by weight parts, 1 to 20 parts methyl cellulose and 1 to 20 parts konjac powder.

10. The yeast protein plant-based meat of claim 1, wherein the auxiliary materials are water and seasonings.

11. The yeast protein plant-based meat according to claim 10, wherein the seasoning contains any one or more of the following, or a combination of all of them: salt, pepper powder, essence, sodium glutamate, sugar, and sugar beet juice.

12. The yeast protein plant-based meat according to claim 10, wherein the seasoning contains, calculated by weight, 2 to 10 parts of salt, 0.1 to 10 parts of pepper powder, 1 to 10 parts of essence, 2 to 10 parts of monosodium glutamate, 2 to 10 parts of sugar, and 2 to 25 parts of sugar beet juice.

13. Step (1) of activating the TG enzyme followed by cooling; Step (2) providing a thickener and mixing it with the product obtained in step (1) for use; (3) mixing the first vegetable oil and the vegetable protein and emulsifying the mixture; (4) mixing the meat-flavored yeast extract with auxiliary materials; Step (5) of mixing the product obtained in steps (2) to (4) to prepare it for use; and Step (6) of mixing a second vegetable oil and auxiliary materials. and (7) mixing the protein thread with the product obtained in steps (5) and (6), forming, packaging and storing frozen.

14. The method according to claim 13, wherein in step (1), the activation time of the enzyme is 15 to 25 minutes.

15. The method according to claim 13, wherein in step (1), the activation time of the enzyme is 20 to 25 minutes.

16. In step (1), the cooling is ice water addition cooling, and / or In step (2), adding ice water during the mixing process to promote dissolution, and / or 14. The method according to claim 13, wherein in step (3), the first vegetable oil is rapeseed oil, and the emulsification treatment is emulsification with ice water.

17. 14. The method according to claim 13, wherein, in step (1), the amount of ice water added during the cooling treatment is 10 to 30 parts, in step (2), the amount of ice water added during the mixing treatment is 10 to 30 parts, and in step (3), the amount of ice water used during the emulsification treatment is 30 to 100 parts, calculated in parts by weight.

18. 17. The method according to claim 16, wherein, in step (1), the amount of ice water added during the cooling treatment is 10 to 30 parts, in step (2), the amount of ice water added during the mixing treatment is 10 to 30 parts, and in step (3), the amount of ice water used during the emulsification treatment is 30 to 100 parts, calculated in parts by weight.

19. The method of claim 13, wherein in step (6), the second vegetable oil is heat-melted palm oil.

20. A filling or sauce produced by using the yeast protein plant meat according to any one of claims 1 to 12.

21. A food product produced by employing the yeast protein plant meat according to any one of claims 1 to 12 and wheat and / or rice.

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