CN103237464A - 肉替代产品 - Google Patents
肉替代产品 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
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Abstract
本发明公开一种肉替代产品。将诸如植物蛋白的肉替代物与淀粉、水胶体和植物来源的油混合。
Description
技术领域
本公开一般地涉及一种肉替代产品。本公开的多个方面特别地涉及一种肉替代产品，其由肉替代物、一种或多种淀粉、一种或多种水胶体和一种或多种植物来源的油组成。
背景技术
许多人正选择限制其饮食中肉的量。特别地，人们正意图减少其饮食中动物脂肪的量。动物脂肪是饱和脂肪的主要来源，其升高血液胆固醇。
虽然期望限制饮食中的肉，但是人们还是想要食用传统的基于肉的产品，例如汉堡。可以例如从蔬菜、豆类、坚果、乳制品、蘑菇、谷物或组织化植物蛋白制备无肉汉堡。
无肉汉堡和其他肉替代物中的脂肪在各种感官性质中起到非常重要的作用，包括多汁性、口感和风味。当肉替代产品具有较低量的脂肪时，烹饪的食品对于多汁性、口感和风味是较不期望的。相比之下，当肉替代产品具有最优量的脂肪时，其对于多汁性、口感和风味是更期望的。
肉替代产品还是功能性脂肪应用的合适系统。功能性食品成分定义为提供超出基础营养的潜在健康益处的成分或食品。这些功能性组分可以天然存在，或者可以添加入某些食品。这些成分包括但不限于ω-3脂肪酸、抗氧化剂、植物甾醇和膳食纤维。功能性脂肪系统充当递送介质来将功能性成分递送入加工的肉产品中。
发明内容
本发明使得能制备肉替代产品而不牺牲感官性质。存在允许将增加产品的感官性质的改性剂加入组织化大豆蛋白肉替代物的营养/感官相互作用。
本发明的一实施方案涉及一种肉替代组合物，其包含肉替代物、淀粉、树胶和非动物来源的油。
具体实施方式
现在更详细地描述本发明。
本发明的肉组合物包含(A)肉替代物、(B)一种或多种淀粉、(C)一种或多种水胶体和(D)一种或多种植物来源的油。
组分A：肉替代物。肉替代成分(composition)可以是蔬菜、豆类、坚果、乳制品、蛋、蘑菇、谷物或植物蛋白。
组分B：淀粉。淀粉为碳水化合物聚合物。淀粉包括直链淀粉和支链淀粉，并且通常以颗粒形式存在。支链淀粉是大部分淀粉的主要组分(约70-80%)。其存在于淀粉颗粒的外部，并且是数千至数十万葡萄糖单元的支化聚合物。直链淀粉是大部分淀粉的次要组分(约20-30%)(存在包含50-70%直链淀粉的高直链淀粉淀粉)。其存在于淀粉颗粒的内部，并且是数百至数千葡萄糖单元的线性葡萄糖聚合物。
淀粉的来源包括但不限于植物的果实、种子以及根茎或块茎。淀粉通常的来源包括但不限于稻米、小麦、玉米、马铃薯、木薯、竹芋、荞麦、香蕉、大麦、树薯、野葛、酢浆草、西米、高粱、甘薯、芋头和薯蓣。可食用豆如蚕豆、兵豆和豌豆也富含淀粉。
一些淀粉归类为蜡状淀粉。蜡状淀粉含有大量的支链淀粉而直链淀粉则很少。常见的蜡状淀粉包括蜡状玉米淀粉、蜡状稻米淀粉和蜡状小麦淀粉。
改性淀粉是一种从其天然状态改变而导致其一种或多种化学或物理性质发生改变的淀粉。淀粉可以例如通过酶、氧化或用各种化合物取代而改性。淀粉可以被改性以增加针对热、酸或冷冻的稳定性，改善材质，增加或降低粘度，增加或降低胶凝时间以及增加或降低溶解性等。改性淀粉可以被部分或完全地降解为更短的链或葡萄糖分子。支链淀粉可以被去支化。通过取代改性的淀粉具有不同的化学组成。nOSA淀粉是由n-辛烯基琥珀酸酐部分地取代的改性淀粉。
组分C：水胶体。水胶体是一类长链水溶性多糖并且通常基于碳水化物，其影响水溶液的粘性/胶化。常见的实例有槐豆胶、角叉菜胶(海草提取物)、瓜尔胶、黄原胶、胞外多糖胶、硬葡聚糖、琼脂、果胶、藻酸盐、纤维素衍生物和阿拉伯树胶。这些广义地归类为树胶。淀粉和明胶有时具有水胶体的特征。本领域技术人员可以使用淀粉、明胶和树胶的组合以实现期望的材质和熔化性质。
组分D：一种或多种植物来源的油。包含通常来自非动物来源的三酰甘油的混合物的脂质物质，该非动物来源例如大豆、橄榄、油菜籽、鳄梨、棕榈、棕榈仁、椰子、可可、花生、玉米、亚麻、向日葵、红花和棉籽。这些脂质在室温下可以是液态或固态，这取决于脂肪酸的链长、饱和度以及氢化方法。可以组合多种来源的油或者通过诸如冬化的加工去除某些部分。
本发明的一个显著益处在于用具有膳食功能性用途的油代替动物油。
实施例
已经制备了各种产品。每种产品包含脂肪模拟物(mimetic)和肉替代物。下文的实施例仅仅是示例性而不是限制性的。
素食脂肪模拟物
| 成分 | 百分比 |
| 水 | 40-60% |
| 植物酥油 | 15-35% |
| 酸解淀粉 | 7-15% |
| 酸解nOSA淀粉(EmCapTM06375) | 5-12% |
| 稠化nOSA淀粉(DeliTexTM75320) | 3-8% |
| κ角叉菜胶(SatiagelTMME4) | 1-3% |
| 盐 | 0-4% |
| 瓜尔胶/黄原胶 | 0-3% |
将所有成分混合，然后利用Blentech CC-10型以低速搅拌加热至165-170°F。直接蒸汽注入是最快的方法，但是其他方法也是可行的。将产物热过滤然后冷却。冷藏最少24小时后，可以将产物研磨、切块、压碎或切碎成期望的大小。
素食汉堡
| 成分 | 百分比 |
| 水 | 45.6% |
| 组织化大豆粉 | 20.0% |
| 素食脂肪模拟物 | 20.0% |
| 风味剂、调味品、盐和着色剂 | 5.4% |
| 大豆粉 | 3.0% |
| 甲基纤维素 | 2.0% |
| 自溶酵母提取物 | 2.0% |
| 改性面筋 | 2.0% |
向装有2/3水的混合器中加入干燥的组织化大豆粉，并混合5分钟。向混合器中加入面筋、脂肪模拟物、大豆粉和甲基纤维素，并开始混合。加入剩余的1/3水并混合10分钟直至粘稠。加入剩余的干燥成分并混合5-10分钟。做成肉饼并烹饪至165°F的内部温度。
Claims (18)
1.一种肉替代组合物，其包含：
肉替代物，
0.5-10重量%的淀粉，
0.02-2重量%的水胶体，和
0.5-10重量%的植物油。
2.权利要求1的肉替代组合物，其中所述肉替代物选自以下组中的一种或多种：蔬菜、豆类、坚果、乳制品、蛋、蘑菇、谷物和植物蛋白。
3.权利要求2的肉替代组合物，其中所述植物蛋白为组织化大豆粉。
4.权利要求1的肉替代组合物，其中所述淀粉选自以下组中：改性玉米淀粉、改性木薯淀粉、改性马铃薯淀粉、改性稻米淀粉、改性小麦淀粉和改性西米淀粉。
5.权利要求1的肉替代组合物，其中所述水胶体选自以下组中的一种或多种：槐豆胶、角叉菜胶(海草提取物)、瓜尔胶、黄原胶、胞外多糖胶、硬葡聚糖、琼脂、果胶、藻酸盐、纤维素衍生物、阿拉伯树胶和明胶。
6.权利要求1的肉替代组合物，其中所述植物油选自以下组中的一种或多种：大豆、橄榄、油菜、鳄梨、棕榈、棕榈仁、椰子、可可、花生、玉米、亚麻、向日葵、红花和棉籽。
7.权利要求1的肉替代组合物，其中所述肉替代物的量不小于5重量%。
8.权利要求1的肉替代组合物，其中所述肉替代物的量不小于10重量%。
9.权利要求1的肉替代组合物，其中所述淀粉的浓度为0.5重量%-7.0重量%。
10.权利要求1的肉替代组合物，其中所述淀粉的浓度为0.5重量%-5.0重量%。
11.权利要求1的肉替代组合物，其中所述水胶体的浓度为0.05重量%-1.0重量%。
12.权利要求1的肉替代组合物，其中树胶的浓度为0.1重量%-0.5重量%。
13.权利要求1的肉替代组合物，其中所述植物油的浓度为1重量%-7重量%。
14.权利要求1的肉替代组合物，其中所述植物油的浓度为1重量%-5重量%。
15.权利要求1的肉替代组合物，其中产品为块状(loaf)、chub、肉饼、碎屑或圈(link)的形式。
16.权利要求1的肉替代组合物，其中产品被挤出。
17.权利要求1的肉替代组合物，其中产品为肉饼的形式。
18.权利要求1的肉替代产品，其中所述产品是已经烹饪的，并且为碎屑、圈、肉饼或烤肉的形式。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US41868610P | 2010-12-01 | 2010-12-01 | |
| US61/418,686 | 2010-12-01 | ||
| PCT/US2011/062549 WO2012075088A1 (en) | 2010-12-01 | 2011-11-30 | Meat substitute product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103237464A true CN103237464A (zh) | 2013-08-07 |
Family
ID=46172250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011800582399A Pending CN103237464A (zh) | 2010-12-01 | 2011-11-30 | 肉替代产品 |
Country Status (5)
| Country | Link |
|---|---|
| US (2) | US20130236626A1 (zh) |
| EP (1) | EP2645884A4 (zh) |
| CN (1) | CN103237464A (zh) |
| CA (1) | CA2819190A1 (zh) |
| WO (1) | WO2012075088A1 (zh) |
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| CN113316391A (zh) * | 2019-01-24 | 2021-08-27 | 北欧机械制造鲁道夫巴德尔有限及两合公司 | 用于提高鱼、家禽或其它肉制品中使用的肉的比例的方法和设备 |
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| WO2022072718A1 (en) | 2020-09-30 | 2022-04-07 | Nobell Foods, Inc. | Recombinant milk proteins and food compositions comprising the same |
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| BE1029130B1 (nl) | 2021-02-22 | 2022-09-19 | Fuji Oil Europe | Vleesvervanger |
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| US11484044B1 (en) | 2021-05-28 | 2022-11-01 | Nowadays Inc., Pbc | Modification and extrusion of proteins to manufacture moisture texturized protein |
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| CN115491347A (zh) * | 2022-09-15 | 2022-12-20 | 江南大学 | 一种块状细胞培养肉的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| US20140161958A1 (en) | 2014-06-12 |
| EP2645884A4 (en) | 2014-12-31 |
| WO2012075088A1 (en) | 2012-06-07 |
| EP2645884A1 (en) | 2013-10-09 |
| CA2819190A1 (en) | 2012-06-07 |
| US20130236626A1 (en) | 2013-09-12 |
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