CN112155114A - Plant-based composition and application thereof - Google Patents
Plant-based composition and application thereof Download PDFInfo
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- CN112155114A CN112155114A CN202011244261.XA CN202011244261A CN112155114A CN 112155114 A CN112155114 A CN 112155114A CN 202011244261 A CN202011244261 A CN 202011244261A CN 112155114 A CN112155114 A CN 112155114A
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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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The invention relates to a plant-based composition and application thereof, belonging to the technical field of bean product processing. The plant-based composition is prepared from 180 parts of soybean fiber-drawing protein 150-. The preparation method comprises adding other corresponding adjuvants into plant-based composition to prepare hamburger patty, baking at 55 deg.C for 1 hr under conventional process, steaming at 85-95 deg.C for 15min, and making into patty with diameter of 6-8cm and thickness of 1-2 cm. The combination of the formula and the process can effectively solve the problem that the traditional plant-based meat pie is difficult to form in the cooking process by adopting colloid, and finally achieves the effects that various materials are bonded together and cannot be loosened in the cooking process.
Description
Technical Field
The invention relates to a plant-based composition and application thereof, in particular to a method for making plant-based meat pie and the plant-based meat pie prepared by the method, and belongs to the technical field of bean product processing.
Background
With the acceleration of the pace of social life, the western fast food industry develops rapidly, and hamburger patties have unique flavor and fresh and tender mouthfeel, and are particularly widely applied to western fast food industries such as McDonald's, Kendeji, Dekker and the like. Most of the traditional hamburger patties on the market are processed by half-fat lean pork, contain more fat and cholesterol, and are unfavorable for preventing chronic diseases such as obesity, cardiovascular diseases and the like. Under the background that modern people pursue healthy and nutritional diet, the traditional meat pie can not meet the requirements of people.
The new generation of vegetarian hamburgers is aimed at replacing beef with meat analogue or fresh plants. In a short two-year period, food technology has allowed consumers to move from looking through a monotonous "vegetarian cake" in a freezer to selecting a fresh "vegetarian hamburger" next to ground beef. Starbucks, tea snacks and the like also promote a series of plant-based food and drink foods and are favored by many consumers. The plant-based future peak forum of 9 months in 2020 is pushing plant-based food to a new climax. But due to technical problems with plant-based products: texture, juiciness, taste, color and luster and the like limit the falling of the plant-based products.
The meat contains too much cholesterol and fat, so that many people take too much meat and too much protein, wherein the excessive protein is also converted into fat, the probability of various diseases such as diabetes, hypertension, heart disease and the like is increased virtually, the chronic diseases can be effectively prevented and controlled by the diet mainly comprising plant food, and the diet is also greatly helpful for reducing weight; however, pure vegetable foods are usually not superior to the taste and flavor of meat foods, which is the reason why most of people cannot persist for a long time, and single vegetable food has unbalanced nutritional ingredients, so that a vegetable food substitute which can replace meat foods and has the advantages of similar appearance, color, flavor, taste and the like of meat foods is of great importance.
At present, many companies are also working on research, development and popularization of plant-based meat patties, but the plant-based meat patties have a common problem, the products are easy to loosen after being thawed, and the formability of the meat patties is greatly tested when the meat patties are slightly touched in the heating process, so that the plant-based meat patties have problems in popularization.
Disclosure of Invention
In view of the characteristics, the invention provides a preparation method of a plant-based meat pie, which is characterized in that glutamine transaminase is added in the chopping and mixing link, then the plant-based meat pie is put in a 55 ℃ oven to be baked for 1 hour and then steamed, and the problem that the plant-based meat pie is easy to loosen is solved; finally, the effects of bonding various materials together and not loosening during frying are achieved. The invention is realized by the following means:
a plant-based composition comprising: 180 portions of soybean wiredrawing protein; 8-10 parts of soybean protein isolate; and 1.8-2.2 parts of glutamine transaminase; wherein the soybean fiber-drawing protein is produced by Baichuan Biotechnology Limited in Zhejiang, and is 910B cylindrical filament-drawing protein.
Further, 165 parts of soybean fiber drawing protein; 9 parts of soybean protein isolate; and 2 parts of glutamine transaminase; the soybean wire drawing protein is prepared by soaking and dehydrating the soybean wire drawing protein, then removing the soybean wire, selecting a plastic blade instead of a stainless steel blade for a wire removing blade, and baking.
Further, the baking temperature is 90-110 ℃, the baking time is 20-40min, and the moisture content is 58-60%.
The invention also discloses an application of the plant-based composition in preparation of the plant-based meat pie.
The invention also discloses a plant-based meat patty prepared according to any one of the above plant-based compositions, comprising: 150 portions of water and 180 portions of water; 80-100 parts of soybean oil; 10-15 parts of vital gluten; 14-16 parts of modified starch; and other adjuvants.
Further, the other auxiliary materials comprise: 8-10 parts of meat paste, 0.8-1 part of meat flavor powder, 5-7 parts of edible salt, 6-8 parts of monosodium glutamate, 0.6-0.8 part of black pepper powder and 0.4-0.6 part of beet red.
The invention also discloses a method for preparing the plant-based meat pie, which comprises the following steps:
(1) primary chopping: mixing soybean protein isolate, beet red and water, and chopping at high speed (3000 r/min) for 3min to obtain primary chopped mixture;
(2) secondary chopping: adding soybean oil and meat paste into the primary chopping mixture, and chopping at high speed for 2min to obtain a secondary chopping mixture;
(3) chopping for three times: adding glutamine transaminase, modified starch and wheat gluten into the secondary chopping mixture, and chopping for 1min at high speed;
(4) chopping for four times: adding edible salt, monosodium glutamate, meat flavor powder and black pepper powder into the three-time chopping mixture, continuously chopping for 1min at a high speed, finally adding the soybean wire-drawing protein, uniformly stirring at a low speed, and taking out for later use;
(5) pressing the cakes: pressing the uniformly stirred materials into cakes with the diameter of 6-8cm and the thickness of 1-2 cm;
(6) baking: baking the pressed meat pie at constant temperature to obtain baked meat pie;
(7) steaming: placing the baked meat pie in a steam box for steaming to obtain cooked meat pie;
(8) and (3) storage: and packaging the cooked meat pie, and freezing and storing to obtain the plant-based meat pie.
Further, the constant-temperature baking temperature is 55 ℃, and the baking time is 1 h.
Further, the steaming temperature is 85-95 ℃, and the steaming time is 15 min.
The invention also discloses a plant-based meat pie prepared according to any one of the preparation methods.
The plant-based meat patty prepared by the method is widely applied to production of meat patties in hamburgers.
The invention has the beneficial effects that:
the invention adopts 180 portions of soybean wiredrawing protein 150-; 8-10 parts of soybean protein isolate; and 1.8-2.2 parts of glutamine transaminase as a basic formula for preparing the plant-based meat patty, wherein the soybean fiber-drawing protein is produced by Baichuan Biotech limited Zhejiang and is in a 910B cylindrical filament-drawing protein model, the soybean fiber-drawing protein is soaked and dehydrated before use and then is subjected to filament removal, a plastic blade is required to be used as a filament removal blade instead of a stainless steel blade, and the baking treatment is assisted to prepare the fiber-drawing protein with the moisture content of 58-60%. Only under the series of operations, the finally prepared meat pie has fibrous feeling of meat, so that the meat pie is closer to meat in sense. When the cake is made later, the method is different from the method that the cake is directly pressed and frozen after being pulped or is frozen after being cooked and boiled in the conventional hamburger meat cake making method, but glutamine transaminase is added, the cake is baked for 1 hour at the constant temperature of 55 ℃, and then the cake is cooked, so that the problem that the plant-based meat cake is difficult to form is finally solved, and the effect that various materials in the baked plant-based meat cake are well adhered together is achieved.
Drawings
FIG. 1 is a top view of a plant-based meat patty produced in example 1 of the present invention;
FIG. 2 is a top view of a cut plant-based meat patty produced in example 1 of the present invention;
FIG. 3 is a schematic cut-away view of a plant-based meat patty produced in example 1 of the present invention;
FIG. 4 is a schematic cross-sectional view of a plant-based meat patty according to the present invention prepared in comparative example 1;
FIG. 5 is a schematic cross-sectional view of a plant-based meat patty according to comparative example 2 of the present invention;
FIG. 6 is a schematic cross-sectional view of a plant-based meat patty according to the present invention prepared in comparative example 3.
Detailed Description
Example 1
A method of making a plant-based meat patty comprising:
(1) primary chopping: mixing 9 parts of soybean protein isolate, 0.5 part of beet red and 165 parts of water, and chopping at high speed (3000 r/min) for 3min to obtain a primary chopping mixture;
(2) secondary chopping: adding 90 parts of soybean oil and 9 parts of meat flavor paste into the primary chopping mixture, and chopping at high speed for 2min to obtain a secondary chopping mixture;
(3) chopping for three times: adding 2 parts of glutamine transaminase, 15 parts of modified starch and 12.5 parts of wheat gluten into the secondary chopping mixture, and chopping for 1min at high speed;
(4) chopping for four times: adding 6 parts of edible salt, 7 parts of monosodium glutamate, 0.9 part of meat flavor powder and 0.7 part of black pepper powder into the three-time chopping mixture, continuously chopping for 1min at a high speed, finally adding 165 parts of soybean wire-drawing protein, uniformly stirring at a low speed, and taking out for later use; wherein the soybean fiber-drawing protein is produced by Baichuan Biotech limited of Zhejiang and is 910B cylindrical filament-drawing protein; the soybean wiredrawing protein is prepared by soaking and dehydrating the soybean wiredrawing protein, then detaching the soybean wiredrawing protein, selecting a plastic blade instead of a stainless steel blade for the wire detaching blade, easily cutting off the fiber structure of the wiredrawing protein, and making the fiber structure not have good meat fiber feeling, and then baking, wherein the baking temperature is 100 ℃, the baking time is 30min, and the moisture content is 59%;
(5) pressing the cakes: pressing the uniformly stirred materials into cakes with the diameter of 7cm and the thickness of 1.5 cm;
(6) baking: baking the pressed meat pie row at a constant temperature for 1h, wherein the baking temperature is 55 ℃, and obtaining baked meat pie;
(7) steaming: placing the baked meat pie in a steam box for steaming for 15min, wherein the steaming temperature is 90 ℃, and obtaining cooked meat pie;
(8) and (3) storage: and packaging the cooked meat pie, and freezing and storing to obtain the plant-based meat pie.
The vegetable-based patty prepared in example 1 was cooked to have a surface with an integral texture as shown in FIG. 1. After the meat patty is cut, the shape is shown in fig. 2, the cut surface is shown in fig. 3, and the plant-based meat patty prepared in example 1 is complete in shape after being cut, flat in cut surface, free of breakage and compact in overall structure.
Example 2
A method of making a plant-based meat patty comprising:
(1) primary chopping: mixing 8 parts of soybean protein isolate, 0.4 part of beet red and 150 parts of water, and chopping at high speed (3000 r/min) for 3min to obtain a primary chopping mixture;
(2) secondary chopping: adding 80 parts of soybean oil and 8 parts of meat flavor paste into the primary chopping mixture, and chopping at high speed for 2min to obtain a secondary chopping mixture;
(3) chopping for three times: adding 1.8 parts of glutamine transaminase, 14 parts of modified starch and 10 parts of wheat gluten into the secondary chopping mixture, and chopping for 1min at high speed;
(4) chopping for four times: adding 5 parts of edible salt, 6 parts of monosodium glutamate, 0.8 part of meat flavor powder and 0.6 part of black pepper powder into the three-time chopping mixture, continuously chopping for 1min at a high speed, finally adding 150 parts of soybean wire-drawing protein, uniformly stirring at a low speed, and taking out for later use; wherein the soybean fiber-drawing protein is produced by Baichuan Biotech limited of Zhejiang and is 910B cylindrical filament-drawing protein; the soybean wiredrawing protein is prepared by soaking, dehydrating and then removing the silk, selecting a plastic blade instead of a stainless steel blade as a silk removing blade, easily cutting off the fiber structure of the wiredrawing protein, and not achieving good meat fiber feeling, and then baking, wherein the baking temperature is 90 ℃, the baking time is 20min, and the moisture content is 58%;
(5) pressing the cakes: pressing the uniformly stirred materials into cakes with the diameter of 6cm and the thickness of 1 cm;
(6) baking: baking the pressed meat pie row at a constant temperature for 1h, wherein the baking temperature is 55 ℃, and obtaining baked meat pie;
(7) steaming: placing the baked meat pie in a steam box for steaming for 15min, wherein the steaming temperature is 85 ℃, and obtaining cooked meat pie;
(8) and (3) storage: and packaging the cooked meat pie, and freezing and storing to obtain the plant-based meat pie.
Example 3
A method of making a plant-based meat patty comprising:
(1) primary chopping: mixing 10 parts of soybean protein isolate, 0.6 part of beet red and 180 parts of water, and chopping at high speed (3000 r/min) for 3min to obtain a primary chopping mixture;
(2) secondary chopping: adding 100 parts of soybean oil and 10 parts of meat flavor paste into the primary chopping mixture, and chopping at high speed for 2min to obtain a secondary chopping mixture;
(3) chopping for three times: adding 2.2 parts of glutamine transaminase, 16 parts of modified starch and 15 parts of wheat gluten into the secondary chopping mixture, and chopping for 1min at high speed;
(4) chopping for four times: adding 7 parts of edible salt, 8 parts of monosodium glutamate, 1 part of meat flavor powder and 0.8 part of black pepper powder into the three-time chopping mixture, continuously chopping for 1min at a high speed, finally adding 180 parts of soybean wire-drawing protein, uniformly stirring at a low speed, and taking out for later use; wherein the soybean fiber-drawing protein is produced by Baichuan Biotech limited of Zhejiang and is 910B cylindrical filament-drawing protein; the soybean wiredrawing protein is prepared by soaking, dehydrating and then removing the silk, selecting a plastic blade instead of a stainless steel blade as a silk removing blade, easily cutting off the fiber structure of the wiredrawing protein, and not achieving good meat fiber feeling, and then baking, wherein the baking temperature is 110 ℃, the baking time is 40min, and the water content is 60%;
(5) pressing the cakes: pressing the uniformly stirred materials into cakes with the diameter of 8cm and the thickness of 2 cm;
(6) baking: baking the pressed meat pie row at a constant temperature for 1h, wherein the baking temperature is 55 ℃, and obtaining baked meat pie;
(7) steaming: placing the baked meat pie in a steam box for steaming for 15min at the steaming temperature of 95 ℃ to obtain cooked meat pie;
(8) and (3) storage: and packaging the cooked meat pie, and freezing and storing to obtain the plant-based meat pie.
Comparative example 1
The other steps are unchanged from the example 1, except that no transglutaminase is added, no baking is carried out, and the hamburger patty is prepared by the conventional method, wherein the hamburger patty is cooked and then frozen or directly frozen. In the cooking process, the meat patty prepared in the comparative example 1 was thawed and then fried, and as a result, it was found that the patty was easily scattered, and the cut surface was as shown in fig. 4, and the whole structure had large and many voids, and was too loose to be formed.
Comparative example 2
The other steps are unchanged from the example 1, only glutamine transaminase is added, baking is not carried out, and the mixture is frozen after cooking or directly frozen. In the cooking process, the meat patty obtained in comparative example 1 was thawed and then fried, and as a result, it was found that the patty was easily scattered, and the cut surface was as shown in FIG. 5, the voids of the whole structure were large, and the degree of formation was poor.
Comparative example 3
The other steps are unchanged from the example 1, only baking is carried out, no transglutaminase is added, and the cooked product is frozen or directly frozen. In the cooking process, the meat patty obtained in comparative example 1 was thawed and then fried, and as a result, it was found that the patty was easily scattered, and the cut surface was as shown in FIG. 6, the voids of the whole structure were large, and the degree of formation was poor.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A plant-based composition comprising:
180 portions of soybean wiredrawing protein;
8-10 parts of soybean protein isolate; and
1.8-2.2 parts of glutamine transaminase;
wherein the soybean textured protein is 910B cylindrical textured protein.
2. The plant-based composition of claim 1, wherein:
165 parts of the soybean wire drawing protein;
9 parts of soybean protein isolate; and
2 parts of glutamine transaminase;
the soybean wiredrawing protein is prepared by firstly performing wire removing treatment by a plastic blade and then baking treatment.
3. The plant-based composition of claim 2, wherein:
the baking temperature is 90-110 ℃, the baking time is 20-40min, and the moisture content is 58-60%.
4. Use of a plant based composition according to any one of claims 1 to 3 for the preparation of a plant based meat patty.
5. A plant based meat patty prepared using any one of the plant based compositions of claims 1 to 3 comprising:
150 portions of water and 180 portions of water;
80-100 parts of soybean oil;
10-15 parts of vital gluten;
14-16 parts of modified starch; and
and (3) other auxiliary materials.
6. The plant-based meat patty of claim 5 wherein:
the other auxiliary materials comprise: 8-10 parts of meat paste, 0.8-1 part of meat flavor powder, 5-7 parts of edible salt, 6-8 parts of monosodium glutamate, 0.6-0.8 part of black pepper powder and 0.4-0.6 part of beet red.
7. A method of making the plant-based patty of claim 5 or 6 comprising:
(1) primary chopping: mixing soybean protein isolate, beet red and water, and chopping at high speed for 3min to obtain primary chopped mixture;
(2) secondary chopping: adding soybean oil and meat paste into the primary chopping mixture, and chopping at high speed for 2min to obtain a secondary chopping mixture;
(3) chopping for three times: adding glutamine transaminase, modified starch and wheat gluten into the secondary chopping mixture, and chopping for 1min at high speed;
(4) chopping for four times: adding edible salt, monosodium glutamate, meat flavor powder and black pepper powder into the three-time chopping mixture, continuously chopping for 1min at a high speed, finally adding the soybean wire-drawing protein, uniformly stirring at a low speed, and taking out for later use;
(5) pressing the cakes: pressing the uniformly stirred materials into cakes with the diameter of 6-8cm and the thickness of 1-2 cm;
(6) baking: baking the pressed meat pie at constant temperature to obtain baked meat pie;
(7) steaming: placing the baked meat pie in a steam box for steaming to obtain cooked meat pie;
(8) and (3) storage: and packaging the cooked meat pie, and freezing and storing to obtain the plant-based meat pie.
8. The production method according to claim 7, wherein:
the constant-temperature baking temperature is 55 ℃, and the baking time is 1 h.
9. The production method according to claim 7, wherein:
the steaming temperature is 85-95 ℃, and the steaming time is 15 min.
10. A plant-based meat patty prepared according to any one of the preparation methods of claims 7 to 9.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841398A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based artificial meat pie and preparation process thereof |
| CN112841396A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based snowflake chicken nuggets and preparation process thereof |
| CN112869176A (en) * | 2021-02-05 | 2021-06-01 | 必斐艾食品有限公司 | Vegetable meat hamburger cake and production process thereof |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN114698724A (en) * | 2022-04-18 | 2022-07-05 | 山东禹王生态食业有限公司 | Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat grain feeling and preparation method thereof |
| CN115039831A (en) * | 2022-06-27 | 2022-09-13 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
| CN115137010A (en) * | 2022-07-13 | 2022-10-04 | 米特加(上海)食品科技有限公司 | Plant-based crispy meat and preparation method thereof |
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| CN111466556A (en) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | Preparation method of nut plant-based sausage |
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| CN105166940A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Vegetarian hamburger cake and processing method thereof |
| CN111466556A (en) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | Preparation method of nut plant-based sausage |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841398A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based artificial meat pie and preparation process thereof |
| CN112841396A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based snowflake chicken nuggets and preparation process thereof |
| CN112869176A (en) * | 2021-02-05 | 2021-06-01 | 必斐艾食品有限公司 | Vegetable meat hamburger cake and production process thereof |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN114698724A (en) * | 2022-04-18 | 2022-07-05 | 山东禹王生态食业有限公司 | Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat grain feeling and preparation method thereof |
| CN115039831A (en) * | 2022-06-27 | 2022-09-13 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
| CN115039831B (en) * | 2022-06-27 | 2023-11-03 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
| CN115137010A (en) * | 2022-07-13 | 2022-10-04 | 米特加(上海)食品科技有限公司 | Plant-based crispy meat and preparation method thereof |
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