CN101558890B - Simulated fat and method for preparing same - Google Patents
Simulated fat and method for preparing same Download PDFInfo
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- CN101558890B CN101558890B CN2009100856054A CN200910085605A CN101558890B CN 101558890 B CN101558890 B CN 101558890B CN 2009100856054 A CN2009100856054 A CN 2009100856054A CN 200910085605 A CN200910085605 A CN 200910085605A CN 101558890 B CN101558890 B CN 101558890B
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Abstract
The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, particularly relate to a kind of simulated fat and preparation method thereof.
Background technology
The fat substitute that is applied in the food is broadly divided into fat subsitutes, modified fat, fatty immitation three major types.Fat subsitutes is the esterification products based on aliphatic acid.Modified fat then is by chemical method or enzyme process natural oil to be transformed or changed.We are when carrying out the fat substitute screening, consider that fat subsitutes and modified fat major part are chemical syntheses and making, the excessive use of this class material can cause the alimentary canal discomfort, this class material relates to technology such as some supercritical extracts, chromatography, ultraviolet ray irradiation in manufacturing process in addition, manufacturing cost height and legal environment are rigorous, also have a suitable segment distance from extensive use.And adopt its raw material of fatty immitation is wholefood, edible safety, and wide material sources had both reduced the energy of food, and local flavor and mouthfeel that again can simulated fat be desirable fat substitutes.
The raw material that can be used as simulated fat at food circle is very wide, as: plant converted starch class, soybean protein class, marine alga and all kinds of natural plant gum, dietary fiber class, dextrin, Sodium Caseinate, glutamine transaminage or the like, all can utilize their certain functional characteristic to be used as the simulation material of fat, but really can simulate the also appearance as yet of technology of the intrinsic form of animal tallow, color, local flavor.
At present, in the low fat meat products was produced, more common way was: with certain composite or independent use of food product with similar fatty feature, add in the meat products with the form of direct input, form no form, sightless " simulated fat ".This fat substitute should not be a fat substitute truly.Though take in from reducing fat heat, repair and see it is effectively on product quality and the mouthfeel, do not come out as one of animal tallow very important physical characteristic " visuality " performance.The promptly fatty kenel that in product, exists of the visuality of fat and the distribution situation of section structure, its the indistinct product tangent plane that can make presents stereovision, give visual enjoyment, make people produce strong appetite and pursuit, give product a good appearance.Simulated fat provided by the invention promptly is an important breakthrough on this basis.
Summary of the invention
The purpose of this invention is to provide a kind of simulated fat and preparation method thereof, very strong simulated fat of a kind of visuality that can simulate the intrinsic form of animal tallow, color, local flavor and preparation method thereof particularly is provided.
For achieving the above object, technical scheme of the present invention provides a kind of simulated fat, and the base-material for preparing it is that composite weight ratio is 1: 0.3～0.45 konjaku flour and carragheen, and auxiliary material is ovalbumin, defoamer, base gel agent and water.
It is basic material that the present invention adopts konjaku flour.Can form the very colloidal sol of thickness after konjaku flour is water-soluble, make its have stronger plasticity and with the intermiscibility of other material.Konjac glucomannan mouthfeel cunning is tender, chewiness is strong, malleable good.But the konjak gel system that under general condition is processed to form is reversible.Promptly form gelatinly at normal temperatures, can revert to fluid state after the heating.Test finds to adopt the special technique means to handle the invertibity that can weaken and suppress konjak gel, and promptly (pH value=9.5～11.5) its manufactured goods still can keep solid, sliding tender, pliable and tough institutional framework after heating under alkaline environment.The gelling of konjaku flour uniqueness also shows as: the gel of formation elasticity in water increases with the rising of temperature, reduces with the reduction of temperature.This point is not that we are desired.Therefore, we adopt composite mode on the basic material selecting, and are full of with the reverse unfavourable balance of carragheen and konjaku flour and lack complementation, and the fancy effect of 1+1＞2 has been received in formation " gold partner ", makes gel strength more meet instructions for use.The composite use of finding konjaku flour and carragheen after the test of many times can reach beyond thought technique effect, its manufactured goods gel strength is moderate, and it has extraordinary form and section structure in product, and it is indistinct to present the product tangent plane to enrich stereovision, visual very good.We have carried out replacing test simultaneously, replace carragheen with other plant glue, but all are difficult to reach konjaku flour and the complementary effect that produces of carragheen.
The color of simulated fat of the present invention derives from ovalbumin, can be directly clear with egg, and water-soluble being prepared from of also available an amount of egg-white powder.It had both solved konjaku flour heats browning under alkaline environment a difficult problem, had revised whole simulated system with the color covering of self again, made the color of simulated fat reach height emulation.And ovalbumin itself just has good coagulability, not only can not influence the interference gel strength, can give gel quality bonus point on the contrary, is to achieve many things at one stroke.
Defoamer among the present invention is preferably vegetable oil, as soybean salad oil, corn oil or palm wet goods.The prefabricated process of simulated fat will adopt mechanical agitation, because of albumen with machinery whipping effect sol system can produce a large amount of bubbles, influence the state of simulated fat.The present invention adopts vegetable oil as defoamer.Drawback and result of use that vegetable oil has not only been avoided chemical defoamer are obvious, have also played lubrication aspect mouthfeel indirectly, for the local flavor of product contribution are arranged also.Though the big more within the specific limits mouthfeel of use amount, state are good more, it belongs to grease after all, runs counter to the aim of simulated fat, should rationally add according to finished product fat limit value during use.
Base gel agent among the present invention is preferably the phosphoric acid salt material, also can be calcium hydroxide.Phosphate can be widely used in meat products processing, the problem that does not exist super scope to use as the meat products additive.Phosphate in use can not make the product colour flavescence in addition, is difficult to adjust.
Simulated fat of the present invention can also contain an amount of local flavor replenishers, as salt and/or lipid meat flavor etc.The present invention can adopt the interpolation meat flavor to replenish and reparation to the flavor defect that fat substituted back is produced.The product that essence can select for use the lipid technology to produce makes the local flavor of simulated fat full true to nature.
The preparation method of simulated fat of the present invention, with composite weight ratio is that 1: 0.3～0.45 konjaku flour and carragheen are base-material, adding suitable quantity of water constantly beats, adding an amount of ovalbumin and defoamer again beats, add an amount of gel at last and beat and obtain the colloidal sol body, the colloidal sol body through go into mould, the moulding of precooking, cooling, depanning, boil again, behind the secondary refrigerating work procedure.
After adding the whipping of an amount of ovalbumin and defoamer, can continue to add an amount of local flavor replenishers, add an amount of gel whipping at last and obtain the colloidal sol body, all the other steps are same as described above.
It is wherein said that to precook and boil step again all be that water proof is heated to the colloidal sol body and solidifies in 90～100 ℃ hot water.
A kind of preferred embodiment of simulated fat of the present invention is: be aided with water by the raw material of following parts by weight and be prepared into: konjaku flour 10～20; Carragheen 3～9; Ovalbumin 25～70; Vegetable oil 10～25; Phosphate 2.5～5; Salt 2.5～6; Meat flavor 0.01～0.03.
Technical scheme of the present invention is aided with ovalbumin, vegetable oil by being base-material with composite natural plant gum, under the effect of gel, through stir with water, go into mould, the moulding of precooking, cooling, depanning, boil again, the secondary refrigerating work procedure is processed into simulated fat.This product has many physical characteristics of similar natural fat, does not have any healthy hidden danger again.Therefore, can be used as the processing that fat substitute in the meat products processing is widely used in meat products.With the sausage of simulated fat processing, hamburger patty etc., from profile, tangent plane and just the same with animal tallow, mouthfeel is also very similar to local flavor, and not only fat is very low and be rich in dietary fiber, does not contain cholesterol.The product of making of it not only is fit to pursue healthy general population, more can satisfy the dietary requirements of special populations such as obesity, hypertension, high fat of blood.
Technique scheme has following advantage: simulated fat of the present invention selects for use the natural polysaecharides plant composite, forms the mode of appearance that the heat irreversible gel comes simulated fat under specific environment.Do not add pigment, select to have characteristic and color adjustment that can food self and cover the gelinite brown stain that the back produces of being heated; The color that presents animal tallow.Add flavor substance product is repaired, make it have the adipose local flavor of class.Prefabricated fat will have great stability and antagonism.Will be as intermediate product from whipping, the extruding of filling formation, the hot worked experience and tempering of secondary and the test of product shelf-life in accumulating, sales process of reprocessing machinery.And has a characteristic that forms the body of combining closely with meat gruel or cube meat; Make the densification of intestines body structure, it is not loose to cut into slices.Product of the present invention is deposited and is not dewatered, do not subside, and stands secondary hot-working and accumulating, sales process.The product made from its alternative animal tallow not only has good mouthfeel, local flavor, quality, can also see the color and luster, form of fat and by its stereovision of bringing from the tangent plane of product.Its heat only is 1/15～1/12 of an animal tallow, and does not contain cholesterol.It can substitute 20%～30% animal tallow effectively in meat products is produced.Product and parallel control sample with its making do not have significant difference, fat content≤3% on sense organ.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1:
A kind of simulated fat, it is that raw material by following parts by weight is aided with water and is prepared into: konjaku flour 15; Carragheen 6; Ovalbumin 50; Soybean salad oil 20; Phosphate 3; Salt 3; Meat flavor 0.02.Wherein konjaku flour adopts the superfine smart powder of viscosity number 25000mpa.s.Carragheen gets final product with the tumbling type.Ovalbumin is clear with fresh egg, or is dissolved in the water with egg-white powder 3.5 and prepares.Konjaku flour and carragheen ratio=1: 0.4.
Preparation process is as follows:
(1) with above-mentioned with material in proportion weighing good after, drop in the agitator successively and stir.Agitator can use homogenizer, mixer, beater all can.(not having strict requirement for mixing speed, proper) with 1000～2000/ minutes.The whipping process feeding sequence is: water is placed drop into konjaku flour and the carragheen that 1. mixes in the machine successively earlier, beat for 30～60 seconds.2. drop into ovalbumin+soybean salad oil, beat 30 seconds.3. add local flavor replenishers salt and meat flavor, beat 20～30 seconds.4. add gel phosphate at last, beat 60 seconds.Whole whipping process was finished at 3～5 minutes;
(2) stir the colloidal sol body Ying Xun that finishes and pour in the container that directly water proof heats, be heated to 90～100 ℃ water temperatures and solidify, the time decides according to making amount and container shapes.(the colloidal sol body of 1000 grams places 2000 milliliters beaker, and heat time heating time was about 40～50 minutes);
(3) cooling: the gel that will add after the thermocoagulation is put cooling fast in the cold water, is cooled to and gelinite easily can be got final product to going out container;
(4) post bake: will be the gel of stripping forming drop into 90～100 ℃ water temperature heating 30～40 minutes once more.Purpose is further to increase and balanced gel intensity.Make it have more stable plasticity;
(5) secondary cooling: will heat the analogies that finish again, and put into cold water after taking the dish out of the pot and be cooled to 25～30 ℃ and get final product; Purpose is to be convenient to deposit and pack;
(6) packing: prefabricated simulated fat can now be done existing usefulness as the intermediate product of meat products production, also its vacuum packaging can be placed under 10～15 ℃ of conditions, and its shelf-life is more than half a year, considerably beyond the common fat meat products that contains.
Embodiment 2:
A kind of simulated fat, it is that raw material by following parts by weight is aided with water and is prepared into: konjaku flour 10; Carragheen 3; Ovalbumin 25; Corn oil 10; Phosphate 2.5; Salt 2.5; Meat flavor 0.01.Wherein konjaku flour adopts the superfine smart powder of 25000mpa.s.Carragheen gets final product with the tumbling type.Ovalbumin is clear with fresh egg, or is dissolved in the water with egg-white powder 2 and prepares.Konjaku flour and carragheen ratio=1: 0.3.
The preparation method is with embodiment 1.
Embodiment 3:
A kind of simulated fat, it is that raw material by following parts by weight is aided with water and is prepared into: konjaku flour 20; Carragheen 9; Ovalbumin 70; Palm oil 25; Phosphate 4; Salt 4; Meat flavor 0.03.Wherein konjaku flour adopts the superfine smart powder of 25000mpa.s.Carragheen gets final product with the tumbling type.Ovalbumin is clear with fresh egg, or is dissolved in the water with egg-white powder 5 and prepares.Konjaku flour and carragheen ratio=1: 0.45.
The preparation method is with embodiment 1.
Embodiment 4: a kind of low fat sausage, and it is prepared by following raw material and other auxiliary material (gram):
Beef (lean meat) 1600,
Simulated fat 400,
Natrium nitrosum 0.16,
Different Vc-Na 1.6,
Sodium phosphate trimer 4.8,
Carragheen 8,
Cornstarch 120,
Soybean protein isolate 40,
Salt 54,
Monosodium glutamate 3,
Spice 5.4,
White sugar 40,
Meat essence 1,
Water 800,
Simulated fat wherein adopts following raw material (gram) to be prepared into the simulated fat piece according to the preparation method of embodiment 1: konjaku flour: 20, carragheen: 7, egg-white powder: 4, phosphate: 5, soybean oil: 25, salt: 6, meat essence: 0.02, water: 500, wherein konjaku flour and carragheen ratio=1: 0.35.
The low fat sausage prepares according to the following steps:
(1) raw meat: thawing naturally, repair, reject fat, manadesma, is that 6 millimeters double-edged fine-toothed comb rubs meat with diameter;
(2) stirring that feeds intake: adopt vacuum stirring, feed intake at twice.
Feed intake for the first time: the material of input is strand good meat, natrium nitrosum, sodium iso-vc, tripolyphosphate, salt, 2/3 frozen water;
Feed intake for the second time: add all remaining materials.
Mixing time: fed intake 20 minutes for the first time, fed intake 15 minutes for the second time.Temperature is 10-12 ℃ when stirring termination;
(3) can: adopt 23 millimeters collagen casing cans of diameter; Every sausage weighs 55 grams;
(4) hot-working: according to the form below carries out hot-working:
| Project | Temperature | Time |
| Dry | 60-65℃ | 40 minutes |
| Boiling | 85℃ | 40-50 minute |
| Air dry | / | 5 minutes |
(5) cooling: after warehouse for finished product is placed 4 hours, pack again;
(6) packing: adopt stretch package; 3 every bag, weight 150 grams;
(7) re-pasteurization: 82 ℃ of water loggings, 30 minutes;
(8) cooling: frozen water cools off fast;
(9) finished product: finished product is put in 0-4 ℃ the warehouse for finished product and is deposited.
The test example:
Be aided with water with the raw material of following parts by weight and prepare simulated fat: konjaku flour: 30, xanthans: 12, egg is clear: 105, gel: 8, soybean oil: 35, salt: 8, meat essence: 0.02, preparation process is with the preparation method of embodiment 1.
Found that, replace carragheen to prepare simulated fat with xanthans, compare with simulated fat of the present invention, product molding is poor, and soft, the foaming of matter does not have plasticity.And its manufactured goods gel strength of simulated fat provided by the invention is moderate, and great stability and antagonism are arranged, and stands secondary hot-working and accumulating, sales process.The product made from its alternative animal tallow not only has good mouthfeel, local flavor, quality, can also see the color and luster, form of fat and by its stereovision of bringing from the tangent plane of product.
The above only is a preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a simulated fat is characterized in that, is aided with by the raw material of following parts by weight that water is prepared into: konjaku flour 10～20; Carragheen 3～9; Ovalbumin 25～70; Vegetable oil 10～25; Phosphate 2.5～5; Salt 2.5～6; Meat flavor 0.01～0.03, wherein the composite weight ratio of konjaku flour and carragheen is 1: 0.3～0.45; Described vegetable oil is soybean salad oil, corn oil or palm oil; This simulated fat is prepared by following method:
With composite weight ratio is that 1: 0.3～0.45 konjaku flour and carragheen are base-material, adding suitable quantity of water constantly beats, adding ovalbumin and vegetable oil again beats, continue to add salt and meat flavor, add phosphate at last and beat and to obtain the colloidal sol body, the colloidal sol body through go into mould, the moulding of precooking, cooling, depanning, boil again, behind the secondary refrigerating work procedure.
2. simulated fat as claimed in claim 1 is characterized in that, the described moulding of precooking is that water proof is heated to and solidifies in 90～100 ℃ hot water, and boiling again is the gel of stripping forming to be dropped in 90～100 ℃ the water once more heated 30～40 minutes.
3. the preparation method of the described simulated fat of claim 1, it is characterized in that, with composite weight ratio is that 1: 0.3～0.45 konjaku flour and carragheen are base-material, adding suitable quantity of water constantly beats, adding ovalbumin and vegetable oil again beats, continue to add salt and meat flavor, add phosphate at last and beat and obtain the colloidal sol body, the colloidal sol body through go into mould, the moulding of precooking, cooling, depanning, boil again, behind the secondary refrigerating work procedure.
4. preparation method as claimed in claim 3 is characterized in that, the described moulding of precooking is that water proof is heated to and solidifies in 90～100 ℃ hot water, and boiling again is the gel of stripping forming to be dropped in 90～100 ℃ the water once more heated 30～40 minutes.
5. the application of the described simulated fat of claim 1 in the low fat meat products is produced.
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