CN105188398A - 制备肉类替代产品的方法 - Google Patents
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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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
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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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- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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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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- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
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Abstract
本发明涉及用于制备肉类替代产品的方法,其中通过剪切/搅拌处理将水和包含蛋白质,藻酸钠和甲基纤维素的植物脂肪/油的混合物制成稳定乳液,和向乳液加入二价金属阳离子和胶束酪蛋白的胶体溶液以开始纤维形成,其中选择二价金属阳离子的量从而其仅在与胶束酪蛋白组合的情况下导致纤维形成的开始。还要求保护根据该方法生产的肉类替代产品。
Description
本发明涉及制备权利要求1的前序中提及的类型的肉类替代产品的方法。
从US3627536已知制备含蛋白质的纤维的方法,其中将含蛋白质的水悬浮液与水可溶的藻酸盐混合,和在搅拌下向混合物逐渐加入凝结剂,由此形成软纤维,在继续搅拌下通过加入酸性的凝结加速剂将其硬化,接着加热固体纤维、凝结剂和凝结加速剂的混合物以便凝结纤维的能够被热凝结的蛋白质成分。随后用水洗涤纤维。凝结加速剂优选是氯化钙溶液或乙酸溶液。在该情况下的蛋白质物质是例如大豆蛋白质,蛋清,乳酪蛋白或其混合物。
从NL-C108364已知的是制备肉类替代产品的方法,其中将非动物蛋白质例如大豆、稻、玉米等的均质混合物,其含随金属离子沉淀的含水状胶体,与水形成均质混合物,并且将该混合物或乳液与金属阳离子例如钙的溶液混合,以形成纤维状产品,然后将其从如此形成的混合物分离。
将该方法用于基于乳蛋白质的肉类替代产品由于许多乳蛋白质的高含量游离钙离子而遭遇各种问题,原因在于将蛋白质与随金属阳离子沉淀的水状胶体混合的情况下其导致过早沉淀。因此,例如根据EP1467628B1尝试过的是,通过在与水状胶体混合之前加入形成钙离子复合物的试剂,在乳蛋白质和水状胶体混合的情况下预防这种过早沉淀。形成钙离子复合物的试剂能够例如是磷酸盐物质。
从EP1588626B1可以发现,能够省略加入形成钙离子复合物的试剂,条件是蛋白质物质包含乳蛋白质物质,其例如包含奶粉、乳清蛋白质、碱金属酪蛋白酸盐和酪蛋白酸铵,原因是这些原料仅具有低的钙含量。此处还指定了纤维结构或纤维质地能够受到调整pH的影响。
还从EP0174192A2已知的是制备乳蛋白质的方法,其中使得酪蛋白和酸多糖级分的水溶液或分散液在窄pH值下经受热处理。在该情况下,作为多糖使用例如藻酸钠。
EP0063728描述制备微纤乳蛋白质的成形食品的方法,其中将大量含有酪蛋白酸钙的乳蛋白质的含水凝胶与脱水剂和分散剂混合,并且进行热处理。在该情况下,可以将脂肪或油加至混合物。
从EP1790233B1已知的是方法,其中加热含有蛋白质和脂肪的乳液,由此蛋白质变性。同时,将藻酸盐和尤其是藻酸钠形式的增稠剂掺入乳液,同时搅拌和随后加入钙离子制备溶液例如氯化钙。然而,加入该沉淀或凝结剂并未使得所希望纤维结构的任何精确控制成为可能,原因是凝结或沉淀很突然地发生。
因此,全部这些已知方法的共同点是,纤维形成难以控制并且在许多情况下引起非均匀的纤维形成。
本发明的目的是提供最初提及的类型的方法,其中能够实现可控和均匀的纤维形成。
该目的通过权利要求1中指定的特征得以解决。
本发明的有利的实施方式和进一步形式来自从属权利要求。
本发明提供从蛋白制备肉状纤维的方法:通过包含入乳蛋白质和植物蛋白质来产生肉类替代产品。
在根据本发明方法的一种实施方式中,用适宜的水状胶体组合从水、脂肪和/或油和乳蛋白质优选酸酪蛋白制备乳液。随二价金属阳离子沉淀的水状胶体组合比如果胶或优选藻酸钠和不随二价金属阳离子沉淀的水状胶体例如燕麦纤维、瓜耳胶、淀粉面粉但优选甲基纤维素使得可能控制纤维结构和尤其是其强度。
因此,通过加入复合物-形成物质来除去/结合/配合钙在本发明中并不是必需的,原因在于在用实质上不含酪蛋白的酸酪蛋白的情况下乳液并不发生过早沉淀。
在根据本发明的方法中,代替乳蛋白质或除其之外,能够使用植物蛋白质例如羽扇豆属植物蛋白质,豌豆蛋白质,马铃薯蛋白质或油菜蛋白质。
通过加入胶体蛋白质矿物溶液制得纤维,其仅需要从水溶液分离,所述矿物溶液由下述组成:胶束酪蛋白和二价金属阳离子来源比如氯化钙或二价金属阳离子来源的混合物比如氯化钙和碳酸钙。
在此处优选选择在胶体蛋白质矿物溶液中提供二价金属阳离子的组分级分比如氯化钙或提供二价金属阳离子的组分混合物比如氯化钙和碳酸钙,从而纤维形成并不被单独的这些组分触发,而是仅在同时加入具有可感知级分的钙的胶束酪蛋白的情况下被触发。
胶束酪蛋白含有大量相对牢固结合的酪蛋白,其仅缓慢地进入溶液,从而纤维形成缓慢地发生。
在已经完成的乳液中,加入胶体溶解的胶束酪蛋白引起在酸酪蛋白与藻酸盐之间的结合点的松弛,原因是并非全部结合点都与纯钙离子结合(很紧的键)。由于该反应与通过钙离子沉淀同时发生,其引起显著更均匀的纤维形成。该过程得到乳液的通过使用酸酪蛋白酸盐的稍酸性pH的支持。由此,能够避免非沉淀组分形成的簇。
在用酸酪蛋白和与之组合的胶束酪蛋白进行沉淀的情况下,能够省略否则需要的洗涤过程,原因是钙浓度低且胶束酪蛋白具有味道-掩蔽效果。
如果二价金属阳离子溶液的温度在加入乳液期间显著低于乳液温度为10℃-60℃,则纤维形成和所得的纤维结构得到正面地影响。
根据本发明确立的是,由藻酸盐和甲基纤维素组成的水状胶体的适宜混合物/组合以及二价金属阳离子的浓度变化产生很正面的纤维结构和正面地影响收率。
根据本发明还确立的是,纤维结构能够受到乳液中的水状胶体、优选甲基纤维素和沉淀所需的二价金属阳离子的浓度的影响。
在乳液中水状胶体、优选甲基纤维素的浓度增加引起收率增加并且提供更软的纤维,其类似鸡肉或鱼肉。
更硬的纤维类似牛肉实现如下:降低水状胶体、优选甲基纤维素的浓度和增加胶束酪蛋白和/或二价金属阳离子、优选氯化钙和碳酸钙的浓度。
通过本发明能够产生酸酪蛋白的植物性肉状纤维,无需加入形成钙复合物的物质。在此,纤维相应于肉的结构和强度。
下文,借助在附图中描述的方法过程的实施方式来详细解释本发明。
附图显示根据本发明的方法的示范性实施方式的程序。
第一实施例:
步骤1:在搅拌下混合在70-90℃的400-450ml水和35-50ml动物脂肪或动物油或者植物脂肪或植物油。
步骤2:加入25-40g的酸酪蛋白,1-20g的藻酸钠和1-2.5g的甲基纤维素,通过剪切处理由此形成的团块以制成稳定乳化的乳液。
步骤3:将团块任选冷却至约70-75℃。
步骤4:在搅拌下,向团块施加80-100ml的水和2.4-4g的氯化钙和5-8g的胶束酪蛋白的胶体溶液,所述水具有显著低于团块温度的温度例如10-30℃。开始均匀的纤维形成,其中所得纤维尺寸能够受混合过程的强度影响。
步骤5:在纤维形成之后,将其从水分离并进一步处理。无需洗涤过程。
步骤6:挤压除去或离心除去过量的水。
在下述步骤中,如此形成的纤维能够加以进一步处理。为了进一步处理,能够将纤维与鸡蛋蛋白质、燕麦纤维、盐、调味品和草药共混,或者在模具中挤压纤维或将纤维倾入壳体并进行巴氏杀菌。另外,可以将产品分配,施加外来调味或裹上面包屑然后包装。
作为脂肪能够使用的是油脂脂肪或向日葵油或任意其它动物或植物脂肪/油。蛋白质能够是乳蛋白质比如酸酪蛋白(90%蛋白质含量,0.1%钙含量,10%含水量)。代替甲基纤维素还能够使用例如燕麦纤维或淀粉面粉。
第二实施例:
根据第一实施例的蛋白质用植物蛋白质例如大豆蛋白质、羽扇豆属植物蛋白质、豌豆蛋白质、马铃薯蛋白质或油菜蛋白质替换,除此按照根据第一实施例的方法进行。
通过向乳液加入甲基纤维素,使得纤维结构的更佳控制成为可能。
另外,如果在加至乳液期间二价金属阳离子溶液的温度显著低于乳液温度为10-60℃,则纤维形成和所得的纤维结构得到正面地影响。
由藻酸盐和甲基纤维素组成的水状胶体的适宜混合物/组合以及二价金属阳离子的浓度变化使得可能实现很正面的取决于原料的纤维结构,并且正面地影响收率。乳液中的甲基纤维素浓度的增加引起纤维收率的增加,从而提供更软的类似鸡肉或鱼肉的纤维,而乳液中的甲基纤维素浓度的降低和溶液中二价金属阳离子的增加获得类似牛肉的致密纤维。
根据本发明的方法使得可以制备全部形式的无肉产品,比如汉堡、炸肉排、肉丸、香肠和油炸香肠,用于蒸煮、加热、油炸或烧烤。
另外,还可能制备腌渍或非腌渍的挤压纤维形式的汉堡产品,其作为包装或单独提供的肉类替代品能够进行油炸或烧烤;和腌渍、裹面包屑或调味的挤压纤维形式的炸肉排,其作为包装或单独提供的肉类替代品能够进行油炸或烧烤。用例如奶酪、肉丸、肉条或肉块填充也是可能的。以挤压纤维形式,其作为成品餐的一部分或单独作为碎肉,炖肉条或菜炖牛肉、香肠和油炸香肠也是可行的。充入肠衣的细分切碎的纤维可以用作素食香肠,其是用作成品餐的一部分或单独使用。
因此,本发明使得可能开发新类型的质地和形状的成品,其用和不用填充物。本发明也使得可能降低制备成本。
能够以粉末或颗粒形式提供方法的原料,从而在应用场所仅需要加水。
Claims (11)
1.制备肉类替代产品的方法,其中通过剪切处理将水和含蛋白质、藻酸钠和甲基纤维素的植物脂肪或植物油的混合物制成稳定乳液,并且向乳液加入二价金属阳离子和胶束酪蛋白的胶体溶液以开始纤维形成,其中为了控制反应速率,加入的二价金属阳离子的量并不足以开始纤维形成而是加以选择使得其仅在与胶束酪蛋白的钙级分组合的情况下才导致纤维形成的开始。
2.根据权利要求1的方法,其特征在于,所述蛋白质通过酸酪蛋白形成。
3.根据权利要求1的方法,其特征在于,所述蛋白质通过植物蛋白质例如羽扇豆属植物蛋白质、豌豆蛋白质、马铃薯蛋白质或油菜蛋白质形成。
4.根据权利要求1至3中任一项的方法,其特征在于,纤维结构通过乳液中的水状胶体和沉淀所需的二价金属阳离子和胶束酪蛋白的浓度来控制。
5.根据前述权利要求中任一项的方法,其特征在于,所述二价金属阳离子的来源是氯化钙和/或碳酸钙。
6.根据前述权利要求中任一项的方法,其特征在于,将水和植物油的混合物加热至70℃至90℃的温度。
7.根据前述权利要求中任一项的方法,其特征在于,在加入前将二价金属阳离子和胶束酪蛋白的胶体溶液的温度保持在10℃至60℃。
8.根据前述权利要求中任一项的方法,其特征在于,通过增加乳液中的甲基纤维素浓度来增加纤维收率。
9.根据权利要求8的方法,其特征在于,通过增加乳液中的甲基纤维素浓度引起纤维强度的降低。
10.根据前述权利要求中任一项的方法,其特征在于,通过降低乳液中的甲基纤维素浓度和/或增加胶束酪蛋白和/或二价金属阳离子的浓度引起纤维强度的增加。
11.通过根据前述权利要求中一项或多项的方法制备的肉类替代产品。
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CA3118170A1 (en) * | 2018-11-01 | 2020-05-07 | Societe Des Produits Nestle S.A. | Non-dairy food composition and process for preparation thereof |
EP4110072A1 (en) * | 2020-02-27 | 2023-01-04 | FrieslandCampina Nederland B.V. | Process for the preparation of a fibrous product |
WO2022103312A1 (en) | 2020-11-13 | 2022-05-19 | Havredals Biodevelop Ab | Manufacturing of a food product containing protein |
ES2916151A1 (es) * | 2020-12-28 | 2022-06-28 | Manufacturas Pibernat S L | Composiciones de un producto graso sustituto de grasa animal |
NL2027239B1 (en) * | 2020-12-29 | 2022-07-21 | Antonius Penders Johannes | Meat or fish substitute |
CA3203216A1 (en) | 2021-02-10 | 2022-08-18 | Wolfgang Schneider | A process for preparing a vegan edible product from edible non-animal proteins |
EP4291037A1 (en) | 2021-02-10 | 2023-12-20 | BK Giulini GmbH | A process for preparing a vegan edible product from edible non-animal proteins |
CN117136006A (zh) | 2021-02-22 | 2023-11-28 | 乳蛋白合作食品有限公司 | 乳蛋白基的肉替代物 |
PT4046496T (pt) | 2021-02-22 | 2023-04-21 | Dairy Protein Coop Food B V | Substituto de carne à base de proteína de leite |
CA3215636A1 (en) * | 2021-04-20 | 2022-10-27 | Maxime BOULET-AUDET | Non-animal-based whole-cut food products |
US11484044B1 (en) | 2021-05-28 | 2022-11-01 | Nowadays Inc., Pbc | Modification and extrusion of proteins to manufacture moisture texturized protein |
EP4205552A1 (en) | 2021-12-30 | 2023-07-05 | BK Giulini GmbH | Meat and seafood analogue products |
WO2023126522A1 (en) | 2021-12-30 | 2023-07-06 | Bk Giulini Gmbh | Meat and seafood analogue products |
DE102022102811A1 (de) | 2022-02-07 | 2023-08-10 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Verwendung einer aktivierbaren, entesterten, pektin-konvertierten Fruchtfaser zur Herstellung von Brühwürsten oder Fleischersatzprodukten ohne Phosphatzusatz |
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WO2014111103A2 (de) | 2014-07-24 |
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US10327457B2 (en) | 2019-06-25 |
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