CN103535744B - Restructured meat and method of forming same - Google Patents
Restructured meat and method of forming same Download PDFInfo
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- CN103535744B CN103535744B CN201210307630.4A CN201210307630A CN103535744B CN 103535744 B CN103535744 B CN 103535744B CN 201210307630 A CN201210307630 A CN 201210307630A CN 103535744 B CN103535744 B CN 103535744B
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Classifications
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a restructured meat comprising: a meat mixture formed by ingredients comprising: a raw meat having a fat content of about 0.1-10 wt%; a salt; a transglutaminase; a first protein; and water; and a substitute for fat in meat, the forming ingredients of which include: at least one edible gum; at least one starch; a second protein; and water, wherein the meat mix and the substitute for fat within the meat are adhered to one another. The restructured meat provided by the invention has the advantages of simple preparation steps, appearance similar to that of original meat, low calorie, low fat and difficult deformation caused by high-temperature cooking.
Description
Technical field
The present invention relates to a kind of restructuring meat, the particularly outward appearance of a kind of tool cube meat low in calories and original and the restructuring meat of mouthfeel.
Background technology
Fat, saturated fatty acid and cholesterol etc. in clinical research proof meals and obesity, type-II diabetes, angiocardiopathy and some related to cancer.The dietary fat of World Health Organization's suggestion every day should account for the 15-30% of total amount of heat, and wherein saturated fatty acid is no more than 10%, and trans-fatty acid should lower than 1%, and cholesterol should lower than 300 milligrams.But the fat content of general meat products is mostly between 20-50wt%.
And the correlation technique of existing many low fat meat formation is at present in order to solve the problem of meat fat too high levels.
U.S. Patent number U.S5,380,542 is open: the heat irreversible gel that will comprise enzyme (as amylase), hydrolyzed cereal or cereal and colloidal compositions, as preparing low fat meat mincing series products, as in sausage, meat pie the imitative fat that uses.
U.S. Patent number US5603976 is open: by one or more dextrin (each glucose equivalent is less than 20), be embedded in algin, natural gum, pectin Huo Konjac gum matrix to make animal fat substitute.And above-mentioned each raw material is carried out the initial step that mixes, need perform at 73-90 DEG C.
Japanese patent application publication No. 2003-204772 is open: be mixed in sausage ingredients by the colloidal particle be made up of water, fat, collagen hydrolysate and polysaccharide thickener, then Hun He Konjac gum chews mouthfeel with what improve low fat sausage.
But, above-mentioned technology still has product appearance and original cube meat similarity is not high, making step is loaded down with trivial details and/or the fat content of product is low not and easy be out of shape because of high temperature and etc. problem, therefore a kind of restructuring meat of novelty is still needed at present badly, it has simple making step, and the advantage that there is, low fat similar, low in calories to original cube meat outward appearance and be not easily out of shape because of high-temperature cooking.
Summary of the invention
The invention provides a kind of restructuring meat, comprising: a grain mixture, its forming component comprises: a raw meat, and its fat content is about 0.1-10wt%, one salt, one TGase, one first protein, and water, and the substitute of fat meat, its forming component comprises: at least one edible glue, at least one starch, one second protein, and water, wherein, the substitute of this grain mixture and this fat meat is adhered mutually, again wherein in the forming component of this grain mixture, this raw meat is about 60-85 weight portion, this salt is about 0.5-3.5 weight portion, this TGase is about 0.5-5 weight portion, this first protein is about 0.5-5 weight portion and this water is about 5-25 weight portion, and wherein in the forming component of the substitute of this fat meat, this at least one edible glue is about 3-10 weight portion, this at least one starch is about 1-8 weight portion, this second protein is about 0.5-5 and this water is about 70-95 weight portion.
The present invention also provides a kind of method forming restructuring meat, and comprising: (a) provides the substitute of a grain mixture and a fat meat, wherein the forming component of this grain mixture comprises: a raw meat, and its fat content is about 0.1-10wt%; One salt; One TGase; One first protein; And water, in the forming component of this grain mixture, this raw meat is about 60-85 weight portion, this salt is about 0.5-3.5 weight portion, this TGase is about 0.5-5 weight portion, this first protein is about 0.5-5 weight portion and this water is about 5-25 weight portion, and wherein the forming component of the substitute of this fat meat comprises again: at least one edible glue; At least one starch; One second protein; And water, and in the forming component of the substitute of this fat meat, this at least one edible glue is about 3-10 weight portion, this at least one starch is about 1-8 weight portion, this second protein is about 0.5-5 weight portion and this water is about 70-95 weight portion; B the substitute of this grain mixture and this fat meat stacks in mode layer by layer and is maybe mixed by the substitute of this grain mixture with this fat meat through stripping and slicing, to form the composition of the substitute of a grain mixture and fat meat by () alternately; And the composition of the substitute of this grain mixture and fat meat is carried out an extruding and is knotted forming step to form a restructuring meat by (c).
In order to above and other object of the present invention, feature and advantage can be become apparent, preferred embodiment cited below particularly, and coordinate accompanying drawing, be described in detail below:
Accompanying drawing explanation
Figure 1A shows the outward appearance of control group (pig back of the body fat).
Figure 1B shows the outward appearance of the substitute of the fat meat of formula 1-1.
Fig. 1 C shows the outward appearance of the substitute of the fat meat of formula 1-2.
Fig. 1 D shows the outward appearance of the substitute of the fat meat of formula 1-3.
Fig. 2 A shows the outward appearance of the section of restructuring three layers of meat of embodiment 1-1.
Fig. 2 B shows the outward appearance of the stripping and slicing of restructuring three layers of meat of embodiment 1-1.
Fig. 2 C show embodiment 1-1 restructuring three layers of meat through stripping and slicing and excessively oil outward appearance.
Fig. 3 A shows the outward appearance of restructuring thousand layers of meat of embodiment 2
Fig. 3 B shows the outward appearance of restructuring thousand layers of meat through stripping and slicing of embodiment 2.
Fig. 3 C shows the cooking finished product of restructuring thousand layers of meat of embodiment 2.
Detailed description of the invention
In one aspect of the present invention embodiment, the invention provides a kind of restructuring meat.Restructuring meat of the present invention can comprise the substitute of a grain mixture and a fat meat, but is not limited thereto.In this restructuring meat, the substitute of above-mentioned grain mixture and fat meat is for stick together mutually.
In one embodiment, above-mentioned grain mixture, its forming component can comprise a raw meat, and its fat content is about 0.1-10wt%, a salt, a TGase (transglutaminase, TGase), one first protein and water, but to be not limited thereto.In the forming component of this grain mixture, raw meat can be about 60-85 weight portion, preferably 70-85 weight portion, salt can be about 0.5-3.5 weight portion, preferably 1-2.5 weight portion, TGase can be about 0.5-5 weight portion, preferably 1-3 weight portion, the first protein can be about 0.5-5 weight portion, preferably 1-3 weight portion and water can be about 5-25 weight portion, are preferably 12-20 weight portion.
Above-mentioned raw materials meat can be the meat of the proper site of any edible animal, its example can include, but not limited to foreleg lean meat, shoulder blade heart meat, back leg lean meat, tendon, with fillet meat.In one embodiment, above-mentioned raw materials meat is the foreleg lean meat of pig, and in another embodiment, above-mentioned raw materials meat is the shoulder blade heart meat of pig.
And above-mentioned first protein can comprise gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein, but be not limited thereto.
It is noted that in the forming component of above-mentioned grain mixture, TGase and the first protein can use as a sticker.
In the forming component of this grain mixture, the water used can be the frozen water of an about 0-10 DEG C, is preferably the frozen water of about 4-8 DEG C.
In another embodiment, the forming component of grain mixture, except above-mentioned fat content is the raw meat of about 0.1-10wt%, salt, TGase, the first protein and water, also can more comprise a dietary fiber.Above-mentioned dietary fiber can be any edible string.The example of above-mentioned dietary fiber, can include, but are not limited to common oats fibre, Semen Tritici aestivi fiber, citrus fruit fibres or apple fiber.In the forming component of this grain mixture, dietary fiber can be about 0.5-3 weight portion.In an example of this embodiment, above-mentioned raw materials meat can be foreleg lean meat or the shoulder blade heart meat of pig, above-mentioned first protein can be casein-sodium, water can be the frozen water of about 2-10 DEG C, above-mentioned dietary fiber can be common oats fibre, and the foreleg lean meat of pig or shoulder blade heart meat can be about 70-85 weight portion, salt can be about 1-2.5 weight portion, TGase can be about 1-3 weight portion, casein-sodium can be about 1-3 weight portion, the frozen water of about 2-10 DEG C can be about 12-20 weight portion, and common oats fibre can be about 1.5-3 weight portion.
The forming component of above-mentioned grain mixture also can comprise a seasoning or spice again.The example of seasoning or spice can comprise pepper powder, chilli powder etc., but is not limited thereto.
In addition, the heat of upper grain mixture can be about 90-130kcal/100g.
Moreover in one embodiment, recombinate in meat in the present invention, the forming component of the substitute of fat meat can include, but not limited at least one edible glue, at least one starch, one second protein and water.And in the forming component of the substitute of fat meat, above-mentioned at least one edible glue can be about 3-10 weight portion, be preferably 5-8 weight portion, above-mentioned at least one starch can be about 1-8 weight portion, be preferably 1-3 weight portion, the second protein can be about 0.5-5 weight portion, is preferably 2-4 weight portion, and water can be about 70-95 weight portion, be preferably 75-85 weight portion.It is noted that " fat meat " generally can be commonly referred to as " fat meat ", and the substitute of above-mentioned fat meat is except the outward appearance with original fat and mouthfeel, also has low fat and advantage low in calories.
Above-mentioned at least one edible glue can comprise card Derain glue (curdlan), locust bean gum (locustbeangum), antler glue (carrageen), ties blue glue (gellangum), Xanthan gum (xanthangum), closes magnificent bean gum (guargum), sodium alginate (sodiumalginate) or its combination, but is not limited thereto.In one embodiment, above-mentioned at least one edible glue is made up of card Derain glue and locust bean gum.The polysaccharide polymer that candy (glucan) forms gathers in the Portugal that card Derain glue is β-1 → 3 bond.And β-Portugal gathers candy and is regarded as stodgy material, alimentary canal cannot the cellulose of metabolism indissoluble, and therefore do not have the generation (Livesey, 1990) of heat, therefore its heat that can be applicable to diet controls or controls obesity.In addition, locust bean gum is derived from the beanpod of locust tree tree.This beanpod is processed through pulverizing and removed beans, then through hot-working, can locust bean gum be obtained.Locust bean gum is a kind of tasteless white powder, and be the polysaccharide thing become with the sweet bond of mannose candy by galactolipin, molecular weight is approximately 300,000 Doltons.The thickening stabilizing agent that locust bean gum is very good.Dry locust bean gum, can adsorb the ability of himself weight 50 times of moisture, and to be scattered in cold water and to carry out heating the solution that can become homogeneous transparent.Locust bean gum can produce synergy with other natural gum, greatly can increase viscosity and plastic characteristic.
And the applicable example of starch can include, but not limited to farina, cornstarch, come ground rice, glutinous rice flour, peameal and Modified Starch.Above-mentioned Modified Starch can comprise waxy corn starch (waxycornstarch), pre-gelatinized tapioca (pregelatinizedcassavastarch) or tapioca (cassavastarch) etc.In the forming component of the substitute of above-mentioned fat meat, starch can use as an extender (bulkingagent).In one embodiment, starch can be farina.
Above-mentioned second protein can comprise gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein, but is not limited thereto.
It is noted that the first protein can be identical protein with the second protein.In one embodiment, the first protein and the second protein are all casein-sodium.
In another embodiment, the forming component of the substitute of above-mentioned fat meat, except above-mentioned at least one edible glue, at least one starch, the second protein and water, also more can comprise at least one food dispersant.In the forming component of the substitute of this fat meat, food dispersant can be about 0.5-5 weight portion, is preferably about 2-4 weight portion.The example of food dispersant can be tasteless or low sugariness, and rapidly dissolvable carbohydrate powder, comprise glucose, lactose, maltodextrin or its combination etc., but be not limited thereto.In one embodiment, food dispersant can be lactose.In this embodiment, above-mentioned at least one edible glue is made up of card Derain glue and locust bean gum, above-mentioned at least one starch is cornstarch, above-mentioned second protein is casein-sodium and above-mentioned at least one food dispersant is lactose, and card Derain glue and locust bean gum can be about 5-8 weight portion, cornstarch can be about 1-3 weight portion, casein-sodium is about 2-4 weight portion, water can be about 75-85 weight portion, lactose can be about 2-4 weight portion.
In another embodiment again, the forming component of the substitute of fat meat of the present invention, except above-mentioned at least one edible glue, at least one starch, the second protein and water, also can more comprise a vegetable oil.In the forming component of the substitute of this fat meat, vegetable oil is about 0.5-10 weight portion, is preferably 0.5-3 weight portion.Above-mentioned vegetable oil can comprise soybean oil, sunflower oil, mustard caul-fat, olive oil, grape-kernel oil or peanut oil, but is not limited thereto.
In addition, in another embodiment, the forming component of the substitute of fat meat of the present invention also more can comprise at least one food dispersant and a vegetable oil except above-mentioned at least one edible glue, at least one starch, the second protein and water.In the forming component of the substitute of this fat meat, food dispersant can be about 0.5-5 weight portion, be preferably 2-4 weight portion, and vegetable oil can be about 0.5-10 weight portion, is preferably 0.5-3 weight portion.The example of food dispersant and vegetable oil respectively as mentioned above.
Moreover in one embodiment, the forming component of the substitute of fat meat of the present invention can be free of any grease.
In restructuring meat of the present invention, its fat content of the substitute of above-mentioned fat meat can be only about 0-5wt%, is preferably about 0-1wt%.Do not contain in the embodiment of any grease at the substitute of fat meat, the fat content of the substitute of fat meat can be 0wt%.
In addition, the heat of the substitute of upper fat meat is only about 10-72kcal/100g, and this is only the about 1.1-8.2% that heat is the pig back of the body fat of about 880kcal/100g.
In addition, recombinate in meat in the present invention, there is no particular restriction for the ratio between grain mixture and the substitute of fat meat.In one embodiment, the weight ratio of the substitute of grain mixture and fat meat is about 1:1 to about 10:1.
Owing to recombinating in meat in the present invention, grain mixture uses the raw meat (lean meat) of fat content low (0.1-10wt%) and the fat content of the substitute of fat meat is extremely low, even can be zero fat, therefore the recombinate heat of meat of the present invention can be only 50-125kcal/100g, is a meat low in calories.
The present invention recombinates in meat, and the arrangement mode of the substitute of grain mixture and fat meat is not particularly limited.In one embodiment, the substitute of grain mixture and fat meat is respectively stratiform and stacks each other.In another embodiment, grain mixture mixes mutually with the substitute of the fat meat through stripping and slicing.
In the present invention on the other hand, the invention provides a kind of method forming restructuring meat, it can form the restructuring meat of the invention described above.Said method can comprise the following steps, but is not limited thereto.
First, the substitute of a grain mixture and a fat meat is provided.
Above-mentioned grain mixture, its forming component can comprise a raw meat, and its fat content is about 0.1-10wt%, a salt, a TGase (transglutaminase, TGase), one first protein and water, but is not limited thereto.In the forming component of this grain mixture, raw meat can be about 60-85 weight portion, preferably 70-85 weight portion, salt can be about 0.5-3.5 weight portion, preferably 1-2.5 weight portion, TGase can be about 0.5-5 weight portion, preferably 1-3 weight portion, the first protein can be about 0.5-5 weight portion, preferably 1-3 weight portion and water can be about 5-25 weight portion, are preferably 12-20 weight portion.
In one embodiment, the method forming grain mixture can comprise the following steps, but is not limited thereto:
First, raw meat is mixed with salt form one first mixture.It is noted that salt to be mixed the salting-in protein that can extract in former meat material with raw meat.Then TGase, the first protein are mixed with the first mixture, form the second mixture.Then mixed at about 0-10 DEG C with the second mixture by water, in one embodiment, water and the second mixture mix at lying in about 4-8 DEG C.
In another embodiment, the method forming grain mixture can comprise and raw meat, salt, TGase, the first protein are mixed with water, but is not limited thereto at about 0-10 DEG C.
And above-mentioned raw materials meat can be the meat of the proper site of any edible animal, its example can include, but not limited to foreleg lean meat, shoulder blade heart meat, back leg lean meat, tendon and fillet meat.In one embodiment, above-mentioned raw materials meat is the foreleg lean meat of pig, and in another embodiment, above-mentioned raw materials meat is the shoulder blade heart meat of pig.
Above-mentioned first protein can comprise gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein, but is not limited thereto.
It is noted that in the forming component of above-mentioned grain mixture, TGase and the first protein can use as a sticker.
In the forming component of this grain mixture, the water used can be the frozen water of an about 0-10 DEG C, is preferably the frozen water of about 4-8 DEG C.
In another embodiment, the forming component of grain mixture, except above-mentioned fat content is the raw meat of about 0.1-10wt%, salt, TGase, the first protein and water, also can more comprise a dietary fiber.In this embodiment, dietary fiber after above-mentioned second mixture is formed, can mix with the second mixture with water in the lump.Above-mentioned dietary fiber can be any edible string.The example of above-mentioned dietary fiber, can include, but are not limited to common oats fibre, Semen Tritici aestivi fiber, citrus fruit fibres or apple fiber.In the forming component of this grain mixture, dietary fiber can be about 0.5-3 weight portion.Again in an example of this embodiment, above-mentioned raw materials meat can be foreleg lean meat or the shoulder blade heart meat of pig, above-mentioned first protein can be casein-sodium, water can be the frozen water of about 0-10 DEG C, above-mentioned dietary fiber can be common oats fibre, and the foreleg lean meat of pig or shoulder blade heart meat can be about 70-85 weight portion, salt can be about 1-2.5 weight portion, TGase can be about 1-3 weight portion, casein-sodium can be about 1-3 weight portion, the frozen water of about 0-10 DEG C can be about 12-20 weight portion, and common oats fibre can be about 1.5-3 weight portion.
The forming component of above-mentioned grain mixture also can comprise a seasoning or spice again.The example of seasoning or spice can comprise pepper, chilli powder etc., but is not limited thereto.
In addition, the heat of above-mentioned grain mixture can be about 90-130kcal/100g.
Moreover, the forming component of the substitute of above-mentioned fat meat can comprise at least one edible glue, at least one starch, one second protein and water, and in the forming component of the substitute of fat meat, at least one edible glue can be about 3-10 weight portion, preferably 5-8 weight portion, at least one starch can be about 1-8 weight portion, preferably 1-3 weight portion, the second protein can be about 0.5-5 weight portion, and preferably 2-4 weight portion and water can be about 70-95 weight portion, are preferably 75-85 weight portion.
In one embodiment, the method forming the substitute of above-mentioned fat meat can include, but are not limited to the following step:
First, at least one edible glue, at least one starch, the second protein are carried out mixing to form a mixture with water.In one embodiment, the step of above-mentioned mixing is at room temperature carried out.
Then, said mixture is carried out heat to make mixture solidify to be formed the substitute of fat meat of the present invention.Heating-up temperature can be about 50-120 DEG C, and the heat time can be about 30 seconds to 60 minutes.And mode of heating can include, but are not limited to boiling, roasting or microwave.In one embodiment, microwave condition is 2.45GHz, about 30 seconds to 10 minutes.
In addition, after above-mentioned heating steps, can again the substitute of formed fat meat be cooled, to facilitate preservation.
Can be about 1-60 minute cool time, and the type of cooling can comprise room temperature cooling, sub-cooled or vacuum cooled, but be not limited thereto.Subcooled temperature is about 0-5 DEG C.In one embodiment, perform room temperature and cool about 10-60 minute.In another embodiment, sub-cooled (5 DEG C) about 1-30 minute is performed.In another embodiment again, perform vacuum cooled and be about 1-30 minute.
And above-mentioned at least one edible glue can comprise card Derain glue, locust bean gum, antler glue, the blue glue of knot, Xanthan gum, pass China bean gum, sodium alginate or its combination, but be not limited thereto.In one embodiment, above-mentioned at least one edible glue system is made up of card Derain glue and locust bean gum.
The applicable example of starch can include, but not limited to farina, cornstarch, come ground rice, glutinous rice flour, peameal and Modified Starch.Above-mentioned Modified Starch can comprise waxy corn starch, pre-gelatinized tapioca or tapioca etc.In above-mentioned forming component, starch can use as an extender.In one embodiment, starch can be farina.
Above-mentioned second protein can comprise gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein, but is not limited thereto.
It is noted that the first protein can be identical protein with the second protein.In one embodiment, the first protein and the second protein are all casein-sodium.
In addition, in another embodiment, the forming component of the substitute of above-mentioned fat meat, except above-mentioned at least one edible glue, at least one starch, the second protein and water, also more can comprise at least one food dispersant.Food dispersant can mix to form said mixture with above-mentioned at least one edible glue, at least one starch, the second protein and water in the lump.In the forming component of the substitute of this fat meat, food dispersant can be about 0.5-5 weight portion, is preferably 2-4 weight portion.The example of food dispersant can be tasteless or low sugariness, and rapidly dissolvable carbohydrate powder, comprise glucose, lactose, maltodextrin or its combination etc., but be not limited thereto.In one embodiment, food dispersant can be lactose.In this embodiment, above-mentioned at least one edible glue system is made up of card Derain glue and locust bean gum, above-mentioned at least one starch is cornstarch, above-mentioned second protein is casein-sodium and above-mentioned at least one food dispersant is lactose, and card Derain glue and locust bean gum can be about 5-8 weight portion, cornstarch can be about 1-3 weight portion, casein-sodium is about 2-4 weight portion, water can be about 75-85 weight portion, lactose can be about 2-4 weight portion.
In another embodiment again, the forming component of the substitute of fat meat of the present invention, except above-mentioned at least one edible glue, at least one starch, the second protein and water, also can more comprise a vegetable oil.Vegetable oil can mix to form said mixture with above-mentioned at least one edible glue, at least one starch, the second protein and water in the lump.In the forming component of the substitute of this fat meat, vegetable oil is about 0.5-10 weight portion, is preferably 0.5-3 weight portion.Above-mentioned vegetable oil can comprise soybean oil, sunflower oil, mustard caul-fat, olive oil, grape-kernel oil or peanut oil, but is not limited thereto.
In addition, in another embodiment, the forming component of the substitute of fat meat of the present invention also more can comprise at least one food dispersant and a vegetable oil except above-mentioned at least one edible glue, at least one starch, the second protein and water.Food dispersant and vegetable oil can mix to form said mixture with above-mentioned at least one edible glue, at least one starch, the second protein and water in the lump.In the forming component of the substitute of this fat meat, food dispersant can be about 0.5-5 weight portion, be preferably 2-4 weight portion, and vegetable oil can be about 0.5-10 weight portion, is preferably 0.5-3 weight portion.The example of food dispersant and vegetable oil respectively as mentioned above.
Moreover in one embodiment, the forming component of the substitute of above-mentioned fat meat can be free of any grease.
In restructuring meat of the present invention, its fat content of the substitute of above-mentioned fat meat can be only about 0-5wt%, is preferably about 0-1wt%.And do not contain in the embodiment of any grease at the substitute of fat meat, the fat content of the substitute of fat meat can be 0wt%.
In addition, the heat of the substitute of upper fat meat is only about 10-72kcal/100g, and this is only the about 1.1-8.2% that heat is the pig back of the body fat of about 880kcal/100g.
Then, after the substitute that a grain mixture and a fat meat are provided, grain mixture is stacked alternately in mode layer by layer or mixed by the substitute of grain mixture with the fat meat of stripping and slicing with the substitute of fat meat, to form the composition of the substitute of grain mixture of the present invention and fat meat.
Then, the composition of the substitute of above-mentioned grain mixture and fat meat is carried out an extruding to be knotted forming step and to recombinate meat to form the present invention.In one embodiment, extruding is knotted at forming step lies in about 2-10 DEG C and carries out.
It is noted that the present invention is formed in the method for restructuring meat, there is no particular restriction for the ratio between the grain mixture used and the substitute of fat meat.In one embodiment, the weight ratio of the substitute of grain mixture and fat meat is about 1:1 to about 10:1.
Owing to being formed in the method for restructuring meat in the present invention, grain mixture uses the raw meat (lean meat) of fat content low (0.1-10wt%) and the fat content of the substitute of fat meat is extremely low, even can be zero fat, therefore by method of the present invention form the recombinate heat of meat of the present invention and can be only 50-125kcal/100g, be a meat low in calories.
The restructuring meat formed by method of the present invention, except the outward appearance with original cube meat and mouthfeel, also has low fat and advantage low in calories.Moreover, the substitute forming the fat meat used in restructuring meat method of the present invention is heat irreversible, even if therefore the restructuring meat that method of the present invention is formed is heated, also the substitute of fat meat can not be made to reply as liquefied mixture, and then affect structure and the outward appearance of restructuring meat.So the restructuring meat formed by method of the present invention is suitable for various cooking method.
[embodiment]
1. the formula of the substitute of fat meat and preparation
According to each formula shown in following table 1 to table 3, form mixture respectively and these are heated 10 minutes at 95 DEG C, cooling in room temperature afterwards, to prepare the substitute of the fat meat of each formula.Table 2 and table 3 are depicted as the addition of each composition for every 100g water.Control group (pig the back of the body fat) and formula 1-1 to the outward appearance of the substitute of the fat meat of the 1-3 that fills a prescription respectively as shown in 1A figure to 1D figure.
Formula 1-1 to 1-3 and its product of the substitute of table 1, fat meat describe
◎: splendid; Zero: good; △: Shang Ke; X: not good
Formula 2-1 to 2-3 and its product of the substitute of table 2, fat meat describe
◎: splendid; Zero: good; △: Shang Ke; X: not good
Formula 3-1 to 3-3 and its product of the substitute of table 3, fat meat describe
2. restructuring three layers of meat (embodiment 1-1 to 1-3)
The preparation of 2.1 restructuring, three layers of meat
The preparation process of the restructuring meat of embodiment 1-1 to embodiment 1-3 is as described below:
Raw meat process: by pig foreleg lean meat stripping and slicing (2 × 2 × 5cm3/ block), places refrigerating chamber;
Mix and blend:
A salt and white pepper powder to add in the pig foreleg lean meat cut and carry out mixing (a mixing bowl slow-speed 30 seconds, fast turn 3 minutes) by ();
B TGase and casein-sodium add as sticking agent in the mixture that step (a) formed by (), and carry out mixing (a mixing bowl slow-speed 30 seconds, fast turn 1 minute);
C frozen water and dietary fiber add in the mixture that step (b) formed by (), and carry out mixing (a mixing bowl slow-speed 1 minute) to form grain mixture in 4 DEG C-8 DEG C;
(3) arrangement of the substitute of grain mixture and fat meat and extruding are knotted shaping:
Mode (substitute of totally three layers of grain mixture and three layers of fat meat) is stacked by the substitute splendid attire of grain mixture and fat meat in the Stainless steel basin of cuboid with the substitute of one deck grain mixture one deck fat meat staggered, to form the composition of the substitute of grain mixture and fat meat, and this composition is knotted shaping with the restructuring three layers of meat forming each embodiment in 4 DEG C of low temperature.After restructuring three layers of meat of each embodiment are carried out freezing.
And the formula of restructuring three layers of meat of embodiment 1-1 to embodiment 1-3 is shown in table 4.
Table 4, embodiment 1-1 are to the formula of restructuring three layers of meat of embodiment 1-3
-: without adding
From the above, restructuring of the present invention three layers of its heat of meat are starkly lower than the heat of streaky pork.The restructuring three layers of meat of the embodiment 1-1 formed according to above-mentioned steps again, outward appearance of its section is as shown in 2A figure, and the outward appearance of its stripping and slicing as illustrated in fig. 2b.
2.3. the sensory evaluation analysis of product is arranged
By the restructuring meat of control group and embodiment 1-1 to embodiment 1-3, carry out following process respectively to form else cooking finished product.
Stripping and slicing: meat stripping and slicing of recombinating (3 × 3 × 5cm3/ block)
Cross oil: the oil being placed in 180 DEG C, 1 minute
Conditioning: jointly boil 1 hour (recombinate meat or control group: sauce=10:1 braised in soy sauce) with sauce braised in soy sauce
Afterwards the cooking finished product that control group and each embodiment are formed is carried out sensory evaluation analysis by 30 panelists.Adopt 9 points of point systems processed, mark is higher, and to represent preference degree higher.Result is as shown in table 5.In addition, restructuring three layers of meat of embodiment 1-1, its through stripping and slicing and excessively oil outward appearance as shown in 2C figure.
Table 5, cooking finished product sensory evaluation are analyzed
In table 5, a, b and/or c that each numerical value upper right side indicates, respectively whether organize between numerical value in statistically having significant difference (p<0.05) in order to be presented at each judging in project, if the letter that two groups of numerical value upper rights indicate not repetition person completely, namely represents that these two groups of numerical value have significant difference (p<0.05).Such as there are three groups of data, X upper right is denoted as a, Y upper right and is denoted as ab, Z upper right and is denoted as b, (indicate and all have a), tool significant difference between X and Z (indicating letter without repeating), significant difference of not having between Y and Z again (indicates and all has b) then not have significant difference between X and Y.
In outward appearance, all without significant difference (p > 0.05) between each group.But in local flavor, mouthfeel and overall fancy grade, use that experimental group is then remarkable is subject to liking (p<0.05) of panelist compared with control group, panelist represents the fat meat not liking tradition three layers of meat, cooking finished product more traditional three layers of meat product preference in local flavor, mouthfeel and overall fancy grade of display embodiment 1-1 to 1-3 are high, and similar with tradition three layers of meat product in outward appearance.Therefore low fat of the present invention three layers of meat product of recombinating meet healthy demand and have development potentiality.
3. restructuring thousand layers of meat (embodiment 2)
The preparation of 3.1 restructuring, thousand layers of meat
The recombinate preparation process of meat of embodiment 2 is as described below:
Raw meat process: by pig shoulder blade heart meat stripping and slicing (2 × 2 × 5cm3/ block), places refrigerating chamber.
Mix and blend:
A salt and white pepper powder to add in the pig shoulder blade heart meat cut and carry out mixing (a mixing bowl slow-speed 30 seconds, fast turn 3 minutes) by ();
B frozen water adds in the mixture that step (a) formed by (), and carry out mixing (a mixing bowl slow-speed 1 minute) in 4 DEG C-8 DEG C;
C TGase and casein-sodium add as sticking agent in the mixture that step (b) formed by (), and carry out mixing (a mixing bowl slow-speed 30 seconds, fast turn 1 minute) to form grain mixture;
(3) arrangement of the substitute of grain mixture and fat meat and extruding are knotted shaping:
Grain mixture is mixed splendid attire in the Stainless steel basin of circle with becoming the substitute of the fat meat of block (being cut into about 2 × 2 × 5cm3/ block), to form the composition of the substitute of grain mixture and fat meat, and this composition is shaping with the restructuring meat forming embodiment 2 in being knotted in 0 DEG C of low temperature.As illustrated in fig. 3, and its outward appearance through stripping and slicing as seen in figure 3b for the outward appearance of the restructuring of embodiment 2.
And the formula of the restructuring meat of embodiment 2 is shown in table 6.
The formula of the restructuring meat of table 6, embodiment 2
| Raw material | Weight |
| Shoulder blade heart cube meat | 40kg |
| The substitute of the fat meat of formula 1-1 | 10kg |
| Salt | 720g |
| White pepper powder | 200g |
| TGase | 600g |
| Casein-sodium | 600g |
| Frozen water | 3kg |
3.2. the preparation of product is arranged
By the restructuring meat of embodiment 2, carry out following process to form cooking finished product.
(1) slitting: meat slitting of recombinating (3.5 × 2 × 8cm3/ bar)
(2) excessively oily: the oil being placed in 180 DEG C, 1 minute
(3) nurse one's health: jointly boil 1 hour (meat of recombinating: sauce=10:1 braised in soy sauce) with sauce braised in soy sauce
The cooking finished product of restructuring thousand layers of meat of the embodiment 2 obtained is as shown in 3C figure.
Although the present invention with preferred embodiment openly as above; so itself and be not used to limit the present invention; anyly have the knack of this those skilled in the art; without departing from the spirit and scope of the present invention; when doing a little change and retouching, therefore protection scope of the present invention is when being as the criterion depending on the accompanying claim person of defining.
Claims (36)
1. a restructuring meat, comprising:
Grain mixture, forming component is made up of following:
Raw meat, fat content is 0.1-10wt%,
Salt,
TGase,
First protein; , and
Water; And
The substitute of fat meat, forming component comprises:
At least one edible glue,
At least one starch,
Second protein, and
Water;
Wherein, the substitute of described grain mixture and described fat meat is adhered mutually,
In the forming component of described grain mixture, described raw meat is 60-85 weight portion, described salt is 0.5-3.5 weight portion, described TGase is 0.5-5 weight portion, described first protein be 0.5-5 weight portion and described water is 5-25 weight portion,
In the forming component of the substitute of described fat meat, described at least one edible glue is 3-10 weight portion, described at least one starch is 1-8 weight portion, described second protein be 0.5-5 and described water is 70-95 weight portion, and the fat content of the substitute of described fat meat is 0-5wt%.
2. recombinate as claimed in claim 1 meat, it is characterized in that, described raw meat comprises foreleg lean meat, shoulder blade heart meat, back leg lean meat, tendon or fillet meat.
3. recombinate as claimed in claim 1 meat, it is characterized in that, described first protein comprises gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein.
4. to recombinate as claimed in claim 1 meat, it is characterized in that, described at least one edible glue comprises card Derain glue, locust bean gum, antler glue, the blue glue of knot, Xanthan gum, pass China bean gum, sodium alginate or its combination.
5. recombinate as claimed in claim 1 meat, it is characterized in that, described at least one starch comprises farina, cornstarch, is coming ground rice, glutinous rice flour, peameal or Modified Starch.
6. recombinate as claimed in claim 5 meat, it is characterized in that, described Modified Starch comprises pre-gelatinized tapioca.
7. recombinate as claimed in claim 1 meat, it is characterized in that, described second protein comprises gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein.
8. recombinate as claimed in claim 1 meat, it is characterized in that, described first protein is identical with this second protein.
9. recombinate as claimed in claim 1 meat, it is characterized in that, the forming component of the substitute of described fat meat also comprises at least one food dispersant.
10. recombinate as claimed in claim 9 meat, it is characterized in that, in the forming component of the substitute of described fat meat, described at least one food dispersant is 0.5-5 weight portion.
11. recombinate meat as claimed in claim 9, it is characterized in that, described at least one food dispersant comprises glucose, lactose, maltodextrin or its combination.
12. recombinate meat as claimed in claim 1, and it is characterized in that, the weight ratio of the substitute of described grain mixture and described fat meat is 1:1 to 10:1.
13. recombinate meat as claimed in claim 1, and it is characterized in that, the substitute of described grain mixture and described fat meat is respectively stratiform and stacks each other.
14. recombinate meat as claimed in claim 1, and it is characterized in that, described grain mixture mixes mutually with the substitute of the described fat meat through stripping and slicing.
15. 1 kinds of restructuring meats, comprising:
Grain mixture, forming component is made up of following:
Raw meat, fat content is 0.1-10wt%; ,
Salt,
TGase,
First protein,
Dietary fiber, and
Water; And
The substitute of fat meat, forming component comprises:
At least one edible glue,
At least one starch,
Second protein, and
Water;
Wherein, the substitute of described grain mixture and described fat meat is adhered mutually,
In the forming component of described grain mixture, described raw meat is 60-85 weight portion, described salt is 0.5-3.5 weight portion, described TGase is 0.5-5 weight portion, described first protein is 0.5-5 weight portion, described dietary fiber be 0.5-3 weight portion and described water is 5-25 weight portion
In the forming component of the substitute of described fat meat, described at least one edible glue is 3-10 weight portion, described at least one starch is 1-8 weight portion, described second protein be 0.5-5 and described water is 70-95 weight portion, and the fat content of the substitute of described fat meat is 0-5wt%.
16. recombinate meat as claimed in claim 15, and it is characterized in that, described dietary fiber comprises common oats fibre, Semen Tritici aestivi fiber, citrus fruit fibres or apple fiber.
17. 1 kinds formed restructuring meat method, comprising:
A () provides the substitute of grain mixture and fat meat,
The forming component of wherein said grain mixture comprises:
Raw meat, its fat content is 0.1-10wt%,
Salt,
TGase,
First protein, and
Water; In the forming component of described grain mixture, described raw meat is 60-85 weight portion, described salt is 0.5-3.5 weight portion, described TGase is 0.5-5 weight portion, described first protein be 0.5-5 weight portion and described water is 5-25 weight portion,
The forming component of the substitute of described fat meat comprises:
At least one edible glue,
At least one starch,
Second protein, and
Water; And in the forming component of the substitute of described fat meat, described at least one edible glue is 3-10 weight portion, described at least one starch is 1-8 weight portion, described second protein be 0.5-5 weight portion and described water is 70-95 weight portion;
B described grain mixture stacks in mode layer by layer with the substitute of described fat meat or mixes, the substitute of described grain mixture with the described fat meat through stripping and slicing to form the composition of the substitute of grain mixture and fat meat by () alternately; And
C the composition of the substitute of described grain mixture and fat meat is carried out extruding and is knotted forming step to form meat of recombinating by ().
18. methods forming restructuring meat as claimed in claim 17, it is characterized in that, the method forming described grain mixture comprises:
I described raw meat mixes to form the first mixture with described salt by ();
(ii) described TGase, described first protein are mixed with described first mixture, form the second mixture; And
(iii) described water is mixed at 2-10 DEG C with described second mixture.
19. methods forming restructuring meat as claimed in claim 17, it is characterized in that, the method forming the substitute of described fat meat comprises:
(1) described at least one edible glue, described at least one starch, described second protein are carried out mixing to form mixture with described water; And
(2) described mixture is carried out heat to make described mixture solidify to be formed the substitute of described fat meat.
20. methods forming restructuring meat as claimed in claim 17, it is characterized in that, described raw meat comprises foreleg lean meat, shoulder blade heart meat, back leg lean meat, tendon or fillet meat.
21. methods forming restructuring meat as claimed in claim 17, it is characterized in that, described first protein comprises gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein.
22. methods forming restructuring meat as claimed in claim 17, it is characterized in that, the forming component of described grain mixture also comprises a dietary fiber.
The method of 23. formation restructuring meats as described in claim 22, it is characterized in that, described dietary fiber comprises common oats fibre, Semen Tritici aestivi fiber, citrus fruit fibres or apple fiber.
24. methods forming restructuring meat as claimed in claim 22, it is characterized in that, in the forming component of described grain mixture, described dietary fiber is 0.5-3 weight portion.
25. methods forming as claimed in claim 17 restructuring meats, it is characterized in that, described at least one edible glue comprises card Derain glue, locust bean gum, antler glue, the blue glue of knot, Xanthan gum, pass China bean gum, sodium alginate or its combination.
26. methods forming restructuring meat as claimed in claim 17, it is characterized in that, described at least one starch comprises farina, cornstarch, is coming ground rice, glutinous rice flour, peameal or Modified Starch.
The method of 27. formation restructuring meats as described in claim 26, it is characterized in that, described Modified Starch comprises pre-gelatinized tapioca.
28. methods forming restructuring meat as claimed in claim 17, it is characterized in that, described second protein comprises gelatin, soybean protein isolate, wheat gluten, lactalbumin, casein-sodium or egg protein.
29. methods forming restructuring meat as claimed in claim 17, it is characterized in that, described first protein is identical with this second protein.
The method of 30. formation restructuring meats as described in claim 17, it is characterized in that, the forming component of the substitute of described fat meat also comprises at least one food dispersant.
31. methods forming restructuring meat as claimed in claim 30, it is characterized in that, in the forming component of the substitute of described fat meat, described at least one food dispersant is 0.5-5 weight portion.
32. methods forming restructuring meat as claimed in claim 30, is characterized in that, described at least one food dispersant comprises glucose, lactose, maltodextrin or its combination.
33. methods forming restructuring meat as claimed in claim 17, it is characterized in that, the forming component of the substitute of described fat meat also comprises vegetable oil.
34. methods forming restructuring meat as claimed in claim 33, it is characterized in that, in the forming component of the substitute of described fat meat, described vegetable oil is 0.5-10 weight portion.
35. methods forming restructuring meat as claimed in claim 33, it is characterized in that, described vegetable oil comprises soybean oil, sunflower oil, mustard caul-fat, olive oil, grape-kernel oil or peanut oil.
36. methods forming restructuring meat as claimed in claim 17, it is characterized in that, the weight ratio of the substitute of described grain mixture and described fat meat is 1:1 to 10:1.
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| TW101124712A TWI442887B (en) | 2012-07-10 | 2012-07-10 | Restructured meat product and method for forming thereof |
| TW101124712 | 2012-07-10 |
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| CN103932223B (en) * | 2014-04-30 | 2017-05-24 | 北京华都肉鸡公司 | Chicken product prepared by restructuring ground meat and processing method of chicken product |
| CN104172283A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Tender and crisp fish ball and making method thereof |
| CN106912808A (en) * | 2017-02-24 | 2017-07-04 | 雏鹰农牧集团股份有限公司 | A kind of production technology for recombinating streaky pork product |
| CN109674027B (en) * | 2019-03-08 | 2022-08-19 | 日照帮利生物科技有限公司 | Compound thickener for ham sausages |
| CN115334896A (en) * | 2020-04-02 | 2022-11-11 | 玉米产品开发公司 | Plant-based simulated meat compositions and methods of manufacture |
| TWI764738B (en) * | 2021-05-28 | 2022-05-11 | 佳福股份有限公司 | Heterogeneous edible fat composition and preparation method thereof |
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| CN103535744A (en) | 2014-01-29 |
| TW201402014A (en) | 2014-01-16 |
| TWI442887B (en) | 2014-07-01 |
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