CN112205579A

CN112205579A - Soybean vegetarian meat raw material containing seaweed dietary fibers, product and preparation method thereof

Info

Publication number: CN112205579A
Application number: CN202011169486.3A
Authority: CN
Inventors: 郝守祝; 花汝凤
Original assignee: Weihai Century Beaucamp Seaweed Co
Current assignee: Weihai Century Beaucamp Seaweed Co
Priority date: 2020-10-28
Filing date: 2020-10-28
Publication date: 2021-01-12

Abstract

The invention discloses a soybean vegetarian meat raw material containing seaweed dietary fibers, which comprises 70-90 parts of soybean protein isolate and 5-30 parts of seaweed dietary fibers, wherein the soybean protein isolate and the seaweed dietary fibers are extruded and puffed at a temperature range of (100 ℃ and 130 ℃). The soybean vegetarian meat raw material containing the seaweed dietary fibers and the product thereof disclosed by the invention have good meat-like food chewing characteristics and water retention, the beany flavor is obviously reduced, and a good weight-losing effect is achieved.

Description

Soybean vegetarian meat raw material containing seaweed dietary fibers, product and preparation method thereof

Technical Field

The invention relates to a soybean vegetarian meat raw material containing seaweed dietary fibers, a product and a preparation method thereof, belonging to the field of food processing.

Background

In the dietary structure of contemporary people, high-calorie, high-fat and high-sugar foods account for a large proportion, which not only leads to a wide range of health problems such as cardiovascular health problems, but also obesity phenomena are becoming increasingly apparent.

With the concept of diet concept and with the improvement of living standard, people not only pay attention to satiety, but also pay more and more attention to the health and nutrition of eating so as to avoid various problems caused by traditional diet. In this context, vegetarian foods are increasingly entering the diet of people.

In order to harmonize the traditional dietary flavor and vegetarian needs, a variety of vegetarian meat products have been introduced in the market, which have the mouthfeel of real farm animal meat without causing obesity problems. Conventional meat analogue is usually produced by using soybean protein as a main raw material and subjecting the raw material to heat processing such as extrusion cooking or the like.

The vegetarian meat is not accepted by all consumers, and the problem is that the vegetarian meat product has harder mouthfeel and poorer chewiness than real meat, has certain beany flavor and causes poor flavor.

Disclosure of Invention

The embodiment of the invention provides a vegetarian soybean raw material containing seaweed dietary fibers and a vegetarian soybean product manufactured based on the same, wherein the provided vegetarian soybean raw material and the product thereof have good meat-like food chewing property and water retention property, low beany flavor and good edible mouthfeel for users.

In one aspect, the embodiment of the invention provides a soybean vegetarian meat material containing seaweed dietary fibers, which comprises 70-90 parts by mass of soybean protein isolate and 5-30 parts by mass of seaweed dietary fibers, wherein the soybean protein isolate and the seaweed dietary fibers are extruded and puffed in a temperature range of (100 ℃, 130 ℃).

For example, the puffing temperature is 115 ℃.

In some embodiments, the raw material of the soyabean vegetarian meat further comprises 1-5 parts by mass of soybean flour, 1-5 parts by mass of starch and 1-5 parts by mass of wheat gluten.

In some embodiments, the raw material of the soybean vegetarian meat further comprises 1-5 parts by mass of lemon extract and 1-3 parts by mass of white radish.

In another aspect, embodiments of the present invention provide a soy vegetarian meat product comprising seaweed dietary fiber, comprising a soy vegetarian meat material comprising seaweed dietary fiber of any of the preceding embodiments and a seasoning.

For example, the flavoring comprises at least one of white granulated sugar, soy sauce, monosodium glutamate and five spice powder, and the dosage of the flavoring is not higher than 10% of the quality of the soybean vegetarian meat.

In yet another aspect, embodiments of the present invention also provide a method of preparing a soy vegetarian meat material comprising seaweed dietary fiber as in any of the preceding embodiments, comprising the step of subjecting the ingredients of the soy vegetarian meat material to extrusion puffing at a temperature range of (100 ℃, 130 ℃).

In some embodiments, the preparation method comprises adding the components of the raw material of the soybean vegetarian meat into water, performing extrusion puffing in the temperature range, and heating, drying and dehydrating the extrusion puffed product.

In some embodiments, the water is present in an amount of 20-50% by mass of the soy vegetarian meat material.

In some embodiments, the temperature of the heat drying is 65-85 ℃.

For example, the temperature for heat drying is 75 ℃.

In yet another aspect, embodiments of the present invention also provide a method for preparing a soyabean meat product containing dietary fiber from the foregoing embodiments, comprising adding a soyabean meat material containing dietary fiber from seaweed to water, soaking until the soyabean meat material is soft and has no hard core, dehydrating and sizing the softened soyabean meat material, adding flavoring, mixing, packaging, and sterilizing.

In some embodiments, the shaping process comprises adding the dehydrated soy vegetarian meat material to the soy oil at 120-.

According to the soybean vegetarian meat raw material containing the seaweed dietary fibers and the product thereof, the soybean protein isolate and the seaweed dietary fibers are physically extruded and puffed, so that protein molecules of soybeans are arranged orderly, tissue structure textures are more regular, and the soybean vegetarian meat raw material contains porous tissues similar to meat, so that the meat-like food has good chewiness and water retention, is beneficial to removing some harmful ingredients in the soybeans such as trypsin inhibitor, hemagglutination element and the like, further improves the digestion capacity of human bodies for absorbing protein, and remarkably increases the nutritive value; meanwhile, the unpleasant smell in the soybean is eliminated, the gas production performance of the product after eating is reduced, and the beany flavor in the soybean protein is reduced.

Detailed Description

Various exemplary embodiments of the invention will be described in detail below with reference to specific embodiments. The description of the exemplary embodiments is merely illustrative and is not intended to limit the invention, its application, or uses. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. It should be noted that: the relative arrangement of parts and steps set forth in these embodiments should be construed as exemplary only and not as limiting unless otherwise specifically noted.

All terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs unless specifically defined otherwise. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.

In the following examples, the dietary fiber of seaweed is a powder obtained from seaweed, such as red seaweed dietary fiber or brown seaweed dietary fiber. It can be purchased from the market or can be processed by itself based on the related art process.

In one embodiment, the brown algae dietary fiber used is kelp dietary fiber. Taking kelp as an example, the processing technology of the kelp dietary fiber comprises the steps of pretreating kelp raw materials, juicing or extracting, separating, re-extracting, filtering, hydrolyzing, re-filtering, drying, crushing and the like, and processing the kelp raw materials into powdery products. The kelp dietary fiber comprises two components of water-soluble dietary fiber and water-insoluble dietary fiber, wherein the water-soluble dietary fiber is mainly sodium alginate, and the water-insoluble dietary fiber is mainly kelp cell wall components. In the kelp dietary fiber, the water-insoluble dietary fiber accounts for more than 40 percent, and the water-soluble dietary fiber accounts for more than 30 percent, so the kelp dietary fiber has strong water holding capacity and expansibility after being subjected to superfine grinding.

In some embodiments of the present invention, the kelp dietary fiber used is a product obtained by micronizing the kelp dietary fiber in a micronizer, such as 100 or 120 mesh, and has a water holding capacity of about 2300-2500% and an expansibility of about 120-150ml/g, which is much higher than that of terrestrial plant dietary fiber.

In the following examples, the isolated soy protein is a pure protein product extracted from soybeans and having a protein content of 90% or more, and is a low-fat, cholesterol-free purified protein. Such proteins may be commercially available, for example, geilben-dilin, dupont dreamin, and the like.

In the examples described below, the lemon extract used is an extract of the peel of the lemon fruit, which is commercially available, for example from leafy organisms, or which is prepared by itself by steam distillation of the peel of the lemon. The lemon extract is an essential oil-like substance rich in limonene, has good flavor, and can relieve kidney burden of users.

Example 1

80kg of soybean protein isolate and 20kg of kelp dietary fiber are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 40kg of water is added for tempering, the tempered mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 115 ℃, bulking products are cut into different shapes, the materials enter a dryer through an air conveying system, the drying temperature is 75 ℃, and the water content of the products is controlled to be less than 12%.

Example 2

75kg of soybean protein isolate and 30kg of kelp dietary fiber are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 35kg of water is added for tempering, the tempered mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 125 ℃, bulking products are cut into different shapes, the materials enter a dryer through an air conveying system, the drying temperature is 70 ℃, and the water content of the products is controlled to be less than 12%.

Example 3

70kg of soybean protein isolate, 15kg of kelp dietary fiber, 5kg of soybean meal, 2kg of starch and 1kg of wheat gluten are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 25kg of water is added for tempering, the tempered mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 120 ℃, bulking products are cut into different shapes, the different shapes are fed into a dryer through an air conveying system, the drying temperature is 70 ℃, and the water content of the products is controlled to be less than 12%.

Example 4

85kg of soybean protein isolate, 8kg of kelp dietary fiber, 2kg of soybean meal, 4kg of starch and 4kg of wheat gluten are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 35kg of water is added for tempering, the tempered mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 125 ℃, bulking products are cut into different shapes, the different shapes are fed into a dryer through an air conveying system, the drying temperature is 80 ℃, and the water content of the products is controlled to be less than 12%.

Example 5

80kg of isolated soy protein, 10kg of kelp dietary fiber, 2kg of soybean meal, 2kg of starch, 5kg of wheat gluten, 2kg of lemon extract and 1kg of white radish are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 40kg of water is added for modifying, the modified mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 120 ℃, bulking products are cut into different shapes, the bulking products enter a dryer through an air conveying system, the drying temperature is 70 ℃, and the water content of the products is controlled to be less than 12%.

Example 6

85kg of soybean protein isolate, 15kg of kelp dietary fiber, 4kg of soybean meal, 2kg of starch, 2kg of vital gluten, 1kg of lemon extract and 2kg of white radish are uniformly mixed to obtain a mixture, the mixture is put into a modulator, 40kg of water is added for tempering, the tempered mixture is put into a double-screw extrusion type bulking machine, the temperature in the bulking machine is controlled to be 115 ℃, bulking products are cut into different shapes, the bulking products enter a dryer through an air conveying system, the drying temperature is 75 ℃, and the water content of the products is controlled to be less than 12%.

Compared with the method that all the components are directly puffed, the method that all the components are added with water to be modified and then puffed is adopted, and the raw materials are pre-modified by adding water before puffing, the components can be subjected to heat, humidity and pre-curing through water vapor in the puffing process to soften the raw materials, and starch contained in the raw materials is pre-gelatinized and subjected to protein denaturation, so that the puffing effect and the puffing quality are improved, and the formed product is closer to the chewing feeling of real meat.

The raw material of the soybean vegetarian meat containing the seaweed dietary fibers prepared in any one of the above embodiments is prepared into the soybean vegetarian meat product containing the seaweed dietary fibers by adopting the following process:

(1) adding into water, soaking until the solution is soft and has no hard core;

(2) removing excessive water from the softened soybean vegetarian meat raw material by using a centrifugal machine, wherein the weight of the dehydrated soybean vegetarian meat raw material is 2-2.5 times of the weight of the soybean vegetarian meat raw material before soaking;

(3) shaping: putting the dehydrated raw soybean vegetarian meat into an oil pan for shaping;

(4) seasoning: chopping and mixing the surface oiled and shaped soybean vegetarian meat raw material and seasonings;

(5) packaging: putting the product into an aluminum foil bag, and vacuumizing and packaging;

(7) and (3) sterilization: sterilizing at high temperature, cleaning the packaging bag and drying.

For example, in the step (1), the soaking conditions are soaking in water at 0 to 30 ℃.

For example, in one embodiment, the soaking conditions are soaking in water at 0-10 ℃ for more than 1 hour.

For example, in one embodiment, the soaking conditions are 20-60mins in water at 25 ℃.

For example, in the step (3), the shaping process comprises pouring a proper amount of soybean oil into an oil pan or other similar container, adding the dehydrated vegetarian meat raw material when the oil temperature is heated to 120-. For example, the soybean oil is used in an amount of 10 to 20% by mass based on the mass of the raw material of the vegetarian meat.

For example, in one embodiment, the soy vegetarian meat is 100kg and the soy oil is 15 kg.

For example, in the step (4), the seasoning can be at least one selected from white granulated sugar, soy sauce, monosodium glutamate and five spice powder, and the amount of the seasoning is not more than 10% of the mass of the raw material of the soybean vegetarian meat.

For example, in one embodiment, the soy vegetarian meat material is 100kg, and the flavoring comprises 2-5kg of white granulated sugar, 2-5kg of soy sauce, 0.2-0.6kg of monosodium glutamate and 0.05-0.3kg of five spice powder.

For example, in step (5), the packaging specification is 20g per bag.

The soyabean meat products prepared in the examples 1, 3 and 5 are respectively taken, 100 obese patients with the average age of 20-50 years are randomly selected in three groups according to the dosage of one package per day and the specification of 20g per package, and the soyabean meat products are continuously eaten for 1 month for men and women respectively, and the weight change is counted. The results are shown in tables 1 and 2 below:

TABLE 1 statistics of the number of adults taking the product for weight loss

	Example 1 number of persons (human) who prepared soy bean vegetarian meat product	Example 3 number of persons (human) who prepared soy bean vegetarian meat product	Example 5 number of persons (human) who prepared soy bean vegetarian meat product
				The weight of the weighing machine is reduced by more than 3.5kg	50	51	55
Weight reduction of 1kg to 3.5kg (including 1kg and 3.5kg)	40	39	40
				Weight reduction below 1kg	10	10	5

TABLE 2 statistics of the number of adults taking the product for the condition of waist reduction

	Example 1 number of persons (human) who prepared soy bean vegetarian meat product	Example 3 number of persons (human) who prepared soy bean vegetarian meat product	Example 5 number of persons (human) who prepared soy bean vegetarian meat product
				The waist circumference is reduced by more than 4.5cm	49	50	54
Waist circumference is reduced by 2cm to 4.5cm (including 2cm and 4.5cm)	37	38	41
				Waist circumference reduction less than 2cm	14	12	5

The soyabean meat products prepared in the examples 1, 3 and 5 are respectively taken, 100 adolescent obese patients with the average age of 10-20 years are randomly selected in three groups according to the dosage of one package per day and the specification of 20g per package, and the soyabean meat products are continuously eaten for 1 month for men and women respectively, and the weight change is counted. The results are shown in tables 3 and 4 below:

TABLE 3 statistics of the weight loss of obese children taking the product

	Example 1 number of persons (human) who prepared soy bean vegetarian meat product	Example 3 number of persons (human) who prepared soy bean vegetarian meat product	Example 5 number of persons (human) who prepared soy bean vegetarian meat product
				The weight of the weighing machine is reduced by more than 3.5kg	53	55	55
Weight reduction of 1kg to 3.5kg (including 1kg and 3.5kg)	38	37	40
				Weight reduction below 1kg	9	8	5

TABLE 4 statistics of the number of obese children taking the product with reduced waist circumference

	Example 1 number of persons (human) who prepared soy bean vegetarian meat product	Example 3 number of persons (human) who prepared soy bean vegetarian meat product	Example 5 number of persons (human) who prepared soy bean vegetarian meat product
				The waist circumference is reduced by more than 4.5cm	50	52	55
Waist circumference is reduced by 2cm to 4.5cm (including 2cm and 4.5cm)	37	38	38
				Waist circumference reduction less than 2cm	13	10	7

In order to facilitate understanding of the difference between the flavor and taste of the product of the present invention and the commercial product, the applicant purchased a commercial vegetarian meat produced by using soy protein isolate and a suitable amount of polysaccharide, and compared it with the soy vegetarian meat prepared in examples 1, 3 and 5.

The test needle has a statistical sampling scale of 100 persons per group (50 persons for male and female, and 25 persons for age groups of 20-30, 30-40, 40-50 and 50-60), and has a score of 0 as the lowest score and a score of 10 as the highest score.

The flavor index is used for evaluating whether the composition has bad peculiar smell or taste which is difficult to bear by users under smell, and the mouthfeel index is used for evaluating whether the composition has the problems of bitterness, foreign taste, difficult swallowing, difficult chewing and the like after being eaten.

Table 5: user sensory evaluation table

Evaluation index	Example 1	Example 3	Example 5	Commercially available product
					Flavor (I) and flavor (II)	8.5	8.9	9.3	4.0
Taste of the product	8.2	8.5	9.3	5.1
					Total score	16.7	17.4	18.6	9.1

The user statistical result shows that the product provided by the embodiment of the invention can be accepted by consumers in flavor and mouthfeel, and the edible discomfort is obviously reduced.

Claims

1. The raw material of the soyabean vegetarian meat containing the seaweed dietary fiber is characterized by comprising 70-90 parts by mass of soybean protein isolate and 5-30 parts by mass of the seaweed dietary fiber, wherein the soybean protein isolate and the seaweed dietary fiber are extruded and puffed at a temperature range of 100 ℃ and 130 ℃.

2. The raw material of soyabean vegetarian meat according to claim 1, further comprising 1-5 parts by mass of soybean flour, 1-5 parts by mass of starch, and 1-5 parts by mass of wheat gluten.

3. The raw material of soybean vegetarian meat according to claim 1, further comprising 1-5 parts by mass of lemon extract and 1-3 parts by mass of white radish.

4. A soy vegetarian meat product comprising seaweed dietary fiber comprising the soy vegetarian meat material comprising seaweed dietary fiber of any of claims 1-3 and a seasoning.

5. The soyabean vegetarian meat product of claim 4, wherein the flavoring comprises at least one of white granulated sugar, soy sauce, monosodium glutamate and five spice powder, and the dosage of the flavoring is not higher than 10% of the mass of the soyabean vegetarian meat.

6. A process for preparing a raw soy vegetarian meat material comprising dietary seaweed fiber according to any of claims 1-3, comprising the step of subjecting the ingredients of the raw soy vegetarian meat material to extrusion puffing at a temperature range of (100 ℃, 130 ℃).

7. The method of claim 6, wherein the ingredients of the raw meat material are added to water, the raw meat material is extruded and puffed at the temperature range, and the extruded and puffed product is heated, dried and dehydrated.

8. The method according to claim 7, wherein the amount of water is 20-50% by mass of the raw material of the vegetarian meat.

9. A method for producing the soy vegetarian meat product comprising dietary fiber derived from seaweed as claimed in claim 4 or 5 wherein the soy vegetarian meat material comprising dietary fiber derived from seaweed is added to water and soaked until it is soft without a hard core, the softened soy vegetarian meat material is dehydrated and sized, mixed with flavorings and packaged and sterilized.

10. The method as claimed in claim 9, wherein the shaping process comprises adding dehydrated vegetarian meat material to the soybean oil at oil temperature of 120 ℃ and 140 ℃, and frying to oilize the surface thereof.