CN112655976A - Method for preparing plant protein meat by embedding natural pigment microcapsules with agar - Google Patents
Method for preparing plant protein meat by embedding natural pigment microcapsules with agar Download PDFInfo
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Images
Abstract
The invention discloses a method for preparing plant protein meat by embedding natural pigment microcapsules with agar, and belongs to the technical field of food processing. The method of the invention is to apply the agar embedding natural pigment microcapsule to the preparation process of the vegetable protein meat; the method for preparing the agar embedding natural pigment microcapsule comprises the following steps: heating, melting and cooling agar to 55-65 ℃, adding a natural pigment aqueous solution, and uniformly mixing to obtain a mixed solution; then, dripping the mixed solution into the oil phase for microencapsulation, washing with water, filtering and drying to obtain agar-embedded natural pigment microcapsule particles; wherein the concentration of the natural pigment water solution is 10-30%. The method of the invention can effectively solve the problems of unstable coloring and easy decomposition and fading of the natural pigment in the application process of the vegetable protein meat product, and can endow the vegetable protein meat product with better color appearance in the cooking process of the vegetable protein meat product.
Description
Technical Field
The invention relates to a method for preparing vegetable protein meat by embedding natural pigment microcapsules with agar, belonging to the technical field of food processing.
Background
The vegetable protein meat, also called protein meat or meat analogue, is a vegetable protein processed product for imitating the color, fragrance, taste and shape of animal meat products. The product is prepared by taking high-quality peanut protein, soybean protein, hemp seed protein and wheat protein as main raw materials and adding starch as auxiliary materials through the processes of heating, extruding, puffing, seasoning and the like, the content of the protein is far higher than that of common animal meat, and the taste, the structure, the color and the toughness of the product are similar to those of the animal meat. With the more and more comprehensive requirements of people on nutrition, health and diversity, the research on plant protein meat capable of meeting the requirements of people becomes more important.
The natural pigment is used as an important food additive, can endow the animal meat product which is indispensable to the vegetable protein meat product with unique color appearance, improves and optimizes the visual appearance of the vegetable protein meat product, and is therefore an indispensable important food additive in the vegetable protein meat product at present. However, the use of natural pigments, such as monascus red pigment, is very limited due to its instability, which is susceptible to light, heat, oxygen, and other factors.
Disclosure of Invention
[ problem ] to
At present, the appearance of the product is mostly modulated by adopting natural pigments in the brand vegetable protein meat on the market so as to achieve the color presentation which is comparable with that of real meat, although most of the natural pigments have no side effect and high safety, the components of the natural pigments are mainly bioactive substances, so the natural pigments are sensitive to light, heat, oxygen, microorganisms, metal ions and pH value changes, have poor stability and are frequently lost in the food processing and storage processes. Therefore, the technical means for reducing the loss of natural pigments in the processing and storage processes of vegetable protein meat has become a focus of general attention of many scientific research and production technicians at present.
[ solution ]
In order to solve at least one problem, the invention provides a method for preparing microcapsule particles by embedding natural pigments in agar, which is applied to vegetable protein meat, and reduces the loss of the natural pigments caused by heating, oxidation and the like in the processing, storage and cooking processes of the vegetable protein meat products; the method of the invention can effectively solve the problems of unstable coloring, easy decomposition and fading of the natural pigment in the application process of the vegetable protein meat product. Meanwhile, the vegetable protein meat product can be endowed with better color appearance in the cooking process of the vegetable protein meat product.
The first purpose of the invention is to provide a method for preparing agar-embedded natural pigment microcapsules, which comprises the following steps: heating, melting and cooling agar to 55-65 ℃, adding a natural pigment aqueous solution, and uniformly mixing to obtain a mixed solution; then, dripping the mixed solution into the oil phase for microencapsulation, washing with water, filtering and drying to obtain agar-embedded natural pigment microcapsule particles; wherein the concentration of the natural pigment water solution is 10-30%.
In one embodiment of the present invention, the concentration of the natural pigment aqueous solution is 15 to 25%, and more preferably 20%.
In one embodiment of the invention, the natural pigment comprises one or more of monascus red pigment, beet red pigment and dragon fruit red pigment.
In one embodiment of the present invention, the method for preparing the aqueous solution of natural pigment comprises: dissolving natural pigment in a proper amount of water to prepare a 10-30% natural pigment water solution.
In one embodiment of the invention, the agar is food grade agar, and the heating and melting of the agar is to put the agar in a water bath kettle to be heated to 95 ℃, and stir the agar to be completely melted.
In one embodiment of the present invention, the amount of the aqueous solution of natural pigment added is 18 to 22% by mass, more preferably 20% by mass of agar.
In one embodiment of the present invention, the conditions for uniform mixing are as follows: stirring for 15-30 min at 8000-12000 rpm.
In one embodiment of the invention, the microencapsulation is that the mixed solution is added into an injection needle with the outer diameter of 0.2mm, and oil phase cooling liquid is dripped into the mixed solution at the speed of 150 drops per minute to form the wet agar embedded natural pigment microcapsule particles.
In one embodiment of the present invention, the oil phase comprises one of sunflower oil, corn oil and soybean oil.
In one embodiment of the invention, the water washing is to soak the wet agar embedded natural pigment microcapsule particles in water (water at 20-30 ℃) at normal temperature to disperse oil drops on the surfaces of the microcapsules in the water, and the soaking time is 5 min.
In one embodiment of the invention, the filtration is to pass the solution of the wet agar embedded natural pigment microcapsule particles through a filter screen with the pore diameter of less than 0.2mm, and obtain the oil-free wet agar embedded natural pigment microcapsule particles by filtration.
In one embodiment of the invention, the drying is carried out by placing the filtered oil-free wet agar embedded natural pigment microcapsule particles in a vacuum drying oven at the temperature of 30-40 ℃.
In one embodiment of the present invention, a method for preparing agar embedded natural pigment microcapsules comprises the steps of:
dissolving natural pigment in a proper amount of water to prepare a 10-30% natural pigment water solution; heating and melting edible agar with high transparency and excellent quality; adding a natural pigment water solution accounting for 18-22% of the mass of the agar, and homogenizing for 15-30 min at the rotation speed of 8000-12000 rpm to obtain a mixed solution; and then filling the mixed solution into an injector with the outer diameter of 0.2mm, dripping the mixed solution into the cooled sunflower seed oil at the speed of 150 drops per minute, filtering and draining to obtain cooled and solidified wet agar microcapsule particles, soaking the cooled and solidified wet agar microcapsule particles in normal-temperature clear water to separate oil drops on the surface of the cooled and solidified wet agar microcapsule particles, filtering and draining to obtain oil-free wet agar microcapsule particles, and drying at the temperature of 30-40 ℃ to obtain the agar-embedded natural pigment microcapsule.
The second purpose of the invention is to prepare the agar embedding natural pigment microcapsule by the method of the invention.
The third purpose of the invention is to provide a method for preparing vegetable protein meat by adopting the agar-embedded natural pigment microcapsule, which comprises the following steps:
(1) preparing vegetable protein shredded meat: soaking soybean or wheat tissue protein, and shredding;
(2) preparing emulsified slurry: weighing soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose and wheat starch, and stirring to obtain emulsified slurry;
(3) preparing plant protein meat pulp: weighing vegetable protein shredded meat and emulsified slurry, placing into a container, adding salt and yeast extract, and stirring uniformly to form homogenate; then adding the agar embedding natural pigment microcapsule, and uniformly mixing to obtain plant protein meat slurry; wherein the addition amount of the agar embedding natural pigment microcapsule is 3-5% of the mass of the emulsion slurry;
(4) forming and storing to obtain the plant protein meat.
In one embodiment of the present invention, the amount of the agar-embedded natural pigment microcapsule added in step (4) is 3 to 5% by mass, and more preferably 4% by mass of the emulsion slurry.
In one embodiment of the invention, the step (1) is to soak the soybean or wheat tissue protein in water at normal temperature (20-30 ℃) for 20-40 min until the whole is soft and has no hard core, control the moisture, and detach and shred the whole product for later use.
In one embodiment of the present invention, the mass ratio of the soy protein, the soy oil and the ice water in the step (2) is 1: 1: 1-1: 1: 3, more preferably 1: 1: 2.
in one embodiment of the present invention, the amount of sodium carboxymethylcellulose added in step (2) is 0.2 to 0.5%, and more preferably 3.5% by mass of the soy protein.
In one embodiment of the present invention, the amount of wheat starch added in step (2) is 10 to 20% by mass of the soy protein, and more preferably 15%.
In one embodiment of the present invention, the container in step (2) is a chopper, and the stirring is performed uniformly, specifically, under the conditions of a chopper rotation speed of 2000-3000 rpm and a chopper rotation speed of 10-15 rpm, chopping and stirring to form emulsified slurry with good fineness and elasticity; more preferably, the slurry is chopped at a chopper speed of 2500rpm and a chopper speed of 12rpm to form a fine, elastic emulsion slurry.
In one embodiment of the present invention, step (2) specifically includes: according to the weight percentage of the soybean protein: soybean oil: the mass ratio of ice to water is 1: 1: 1-1: 1: 3 accurately weighing the raw materials, placing the raw materials in a chopping pot, adding sodium carboxymethylcellulose accounting for 0.2-0.5% of the mass of the soybean protein and wheat starch accounting for 10-20% of the mass of the soybean protein, and chopping and mixing the raw materials to form emulsified slurry with good fineness and elasticity under the conditions that the rotation speed of a chopping knife is 2000-3000 rpm and the rotation speed of the chopping pot is 10-15 rpm.
In one embodiment of the invention, the mass ratio of the vegetable protein shredded meat and the emulsified slurry in the step (3) is 1: 3-1: 6, more preferably 1: 5.
in one embodiment of the present invention, the amount of the common salt added in step (3) is 0.5 to 1.2% by mass, more preferably 1% by mass of the emulsified slurry.
In one embodiment of the present invention, the yeast extract is added in an amount of 0.1 to 0.3%, more preferably 0.2%, by mass of the emulsified slurry in step (3).
In one embodiment of the invention, the yeast extract in step (3) is obtained from Anqi Yeast, Inc., model number KA 66.
In one embodiment of the present invention, the step (3) of uniformly stirring to form the homogenate is to stir at 10-18 rpm and 10-15 ℃ for 5-10 min, and more preferably at 15rpm and 12 ℃ for 5 min.
In one embodiment of the present invention, the mixing in step (3) is uniform, and the conditions for obtaining the vegetable protein meat pulp are as follows: stirring at a rotation speed of 6-9 rpm and a temperature of 10-15 ℃ for 3-5 min, and preferably at a rotation speed of 7rpm and a temperature of 10 ℃ for 3 min.
In one embodiment of the present invention, step (3) specifically includes: according to the vegetable protein shredded meat: the mass ratio of the emulsified slurry is 1: 3-1: 6, accurately weighing the raw materials, placing the raw materials into a stirring pot, adding salt accounting for 0.5-1.2% of the mass of the emulsified slurry and yeast extract accounting for 0.1-0.3% of the mass of the emulsified slurry, stirring for 5-10 min at the rotating speed of 10-18 rpm and at the temperature of 10-15 ℃, and uniformly stirring to form homogenate; adding agar embedding natural pigment microcapsules accounting for 8-12% of the mass of the emulsified slurry, stirring for 3-5 min at the rotating speed of 6-9 rpm and at the temperature of 10-15 ℃, and uniformly mixing to obtain the vegetable protein meat slurry.
In one embodiment of the present invention, the step (4) is specifically: injecting the plant protein meat pulp prepared in the step (3) into a round cake or square strip type mould, and quickly freezing and forming at-30 to-18 ℃; then placing the mixture in a freezing storage at the temperature of 18 ℃ below zero.
The fourth object of the invention is the vegetable protein meat prepared by the method of the invention.
[ advantageous effects ]
(1) The method for preparing the vegetable protein meat by embedding the natural pigment in the edible agar reduces the loss of the natural pigment caused by heating, oxidation and the like in the processes of processing, storing and cooking the vegetable protein meat product, and the retention rate of the natural pigment is more than 70 percent and can be as high as 82.19 percent.
(2) The vegetable protein meat prepared by the invention can greatly improve the appearance simulation of the vegetable protein meat product in sense, and can also effectively solve the problems of unstable coloring, easy decomposition and fading of natural pigment in the application process of the vegetable protein meat product.
Drawings
FIG. 1 is a photograph of the monascus red pigment microcapsules embedded in agar prepared in example 1.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The test method comprises the following steps:
1. and (3) measuring color difference:
and measuring the color appearance difference of the product by using a color difference meter, and judging the retention and presentation conditions of the natural pigment in the processing and cooking processes of the product by comparing the values a, b, L and E of the product.
Taking a proper amount of samples, drying the residual moisture and oil on the surface by using a paper towel, equally dividing the samples into six equal parts, measuring by using a color difference meter, and measuring each sample for 6 times to obtain an average value.
Converting the colorimetric value of the natural pigment into the retention rate of the pigment after cooking (unfreezing a sample, selecting a frying mode by adopting a Supor IH60E9 electromagnetic oven, adding a proper amount of rapeseed oil, and frying for 5 minutes), wherein the specific formula is as follows (1):
pigment retention rate before cooking E/after cooking E (1).
2. Sensory testing:
thawing the sample, selecting a frying mode by using a Supor IH60E9 electromagnetic oven, adding a proper amount of rapeseed oil, and frying for 5 minutes for sensory evaluation. The sensory evaluation was performed by 10 independent and experienced evaluators, and the full score was 100. In the scoring process, in order to ensure the objectivity and independence of evaluation, each scoring person randomly scores the numbered samples three times, and the average value of the results is taken. The specific evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation Table
3. And (3) testing the embedding rate:
according to the method for testing chromatic aberration by a chromatic aberration meter, the embedding rate of the agar embedding natural pigment microcapsule is measured by comparing the chromatic aberration value E of the product before and after embedding. The specific calculation formula is as follows (2):
(E) embedding rate1*-E2*)/E1* (2)
Wherein E is1Is the color difference of natural pigment, E2And the chroma difference of the agar embedded natural pigment microcapsule.
Example 1
A method for preparing agar-embedded monascus red pigment microcapsules comprises the following steps:
(1) dissolving 10g of natural pigment monascus red pigment in a proper amount of drinking water to prepare a 20% monascus red pigment aqueous solution;
(2) heating and melting 100g of agar, cooling to 55 ℃, and adding 20g of monascus red pigment aqueous solution; stirring for 15min at the rotation speed of 8000rpm until the mixture is uniform to obtain a mixed solution;
(3) filling the mixed solution into an injector with the outer diameter of 0.2mm, dripping the mixed solution into the cooled sunflower seed oil at the speed of 150 drops per minute, and then filtering and draining to obtain the cooled and solidified wet agar embedded monascus red pigment microcapsules;
(4) soaking the wet agar embedded monascus red pigment microcapsule in normal-temperature clear water for 5min to separate oil drops on the surface, filtering and draining to obtain an oil-free wet agar embedded monascus red pigment microcapsule; drying in a vacuum drying oven at 35 deg.C to obtain agar-embedded monascus red pigment microcapsule (shown in figure 1).
Example 2
The concentration of the monascus red pigment aqueous solution in example 1 was adjusted to 10%, 15%, 25%, and 30%, and the others were kept the same as in example 1, to obtain agar-embedded monascus red pigment microcapsules.
The performance test of the agar embedding monascus red pigment microcapsules obtained in the example 1 and the example 2 is carried out, and the test results are as follows:
table 2 test results of the monascus red pigment microcapsules embedded in agar obtained in example 1 and example 2
| Concentration (%) | 20 | 10 | 15 | 25 | 30 |
| Embedding Rate (%) | 57.48 | 50.36 | 52.79 | 50.91 | 50.26 |
Example 3
A method for preparing vegetable protein meat by adopting the agar-embedded monascus red pigment microcapsules obtained in example 1 comprises the following steps:
(1) preparing vegetable protein shredded meat:
soaking 100g of soybean tissue protein in water at normal temperature for 30min until the whole is soft and has no hard core, draining water, and shredding;
(2) preparing emulsified slurry:
weighing 20g of soybean protein powder, 20g of soybean oil, 40g of ice water, 3g of wheat starch and 0.7g of sodium carboxymethylcellulose, placing the soybean protein powder, the soybean oil and the ice water into a chopper pot, and chopping and mixing the soybean protein powder, the wheat starch and the sodium carboxymethylcellulose into emulsified slurry with good fineness and elasticity under the conditions that the rotation speed of a chopper is 2500rpm and the rotation speed of the chopper pot is 12rpm for later use;
(3) preparing plant protein meat pulp:
weighing 50g of vegetable protein shredded meat and 250g of emulsified slurry, placing in a stirring pot, sequentially adding 2.5g of salt and 0.5g of yeast extract KA66, stirring for 5min at the rotation speed of 15rpm and the temperature of 12 ℃, and uniformly stirring to form homogenate; adding 10g of the agar embedding monascus red pigment microcapsule obtained in the example 1, stirring for 3min at the rotating speed of 7rpm and the temperature of 10 ℃, and uniformly mixing to obtain plant protein meat slurry;
(4) forming and storing:
injecting the prepared plant protein meat pulp into a round cake type mould, quickly freezing and forming at-25 ℃, and then freezing and storing the plant protein meat at-18 ℃.
Example 4
The monascus red pigment microcapsules embedded in the agar prepared in example 2 were used to prepare vegetable protein meat according to the method of example 3.
The vegetable protein meat prepared in examples 3 and 4 were subjected to performance tests, and the test results were as follows:
as can be seen from tables 3 and 4: when the concentration of the monascus red pigment aqueous solution is 20%, the retention effect of the pigment by the agar-embedded monascus red pigment microcapsules is the best in the processing process of the vegetable protein meat pie, and the vegetable protein meat pie can show a more perfect appearance;
table 3 pigments, sensory test results of example 3 and example 4
Table 4 color difference test results of example 3 and example 4
Example 5
The proportion of the agar embedding monascus red pigment microcapsules in the step (3) of the example 3 in the emulsified slurry is adjusted to be 3%, 3.5%, 4.5% and 5%, and the rest is consistent with that of the example 3, so that the vegetable protein meat is obtained.
The obtained plant protein meat is subjected to performance test, and the test result is as follows:
as can be seen from tables 5 and 6: the retention rate of the monascus red pigment is not positively correlated with the concentration of the agar, and when the proportion of the monascus red pigment microcapsules embedded in the agar in the emulsified slurry is 4%, the retention rate of the monascus red pigment is highest.
Table 5 test results of example 5
| Ratio (%) | Retention rate of pigment | Appearance (sense organ) | Aroma (sense organ) | Mouthfeel (sense organ) |
| 4 (example 3) | 82.19 | 36.9 | 27.1 | 26.9 |
| 3 | 67.56 | 30.5 | 26.1 | 24.5 |
| 3.5 | 69.74 | 31.0 | 26.4 | 25.1 |
| 4.5 | 75.73 | 32.3 | 27.0 | 26.7 |
| 5 | 74.21 | 32.1 | 26.8 | 26.3 |
Table 6 color difference test results of example 5
| Ratio (%) | a* | b* | L* | E* |
| 4 (example 3) | 15.18 | 16.46 | 41.90 | 58.02 |
| 3 | 14.31 | 16.28 | 44.87 | 51.58 |
| 3.5 | 14.45 | 16.66 | 40.67 | 57.59 |
| 4 | 15.32 | 15.86 | 42.43 | 57.78 |
| 4.5 | 15.89 | 16.43 | 42.56 | 58.65 |
Comparative example 1
The monascus red pigment microcapsules embedded in the agar in the step (3) of the example 3 are adjusted to 10g of monascus red pigment aqueous solution (the concentration is 20%), and the rest is kept the same as the example 3, so that the vegetable protein meat is obtained.
Comparative example 2
The monascus red pigment microcapsules embedded in agar in the step (3) of the example 3 are adjusted to be 10g of monascus red pigment aqueous solution (the concentration is 20%) and 8g of agar particles, and the rest is kept consistent with the step (3) of the example, so that the vegetable protein meat is obtained.
The vegetable protein meat obtained in example 3 and comparative examples 1 and 2 were subjected to performance tests, and the test results were as follows:
table 7 pigment retention and sensory test results of the vegetable protein meat obtained in example 3 and comparative examples 1 and 2
| Example (b) | Pigment Retention (%) | Appearance (sense organ) | Aroma (sense organ) | Mouthfeel (sense organ) |
| Example 3 | 82.19 | 36.9 | 27.1 | 26.9 |
| Comparative example 1 | 50.08 | 30.1 | 26.3 | 25.2 |
| Comparative example 2 | 58.79 | 32.1 | 26.5 | 26.1 |
Table 8 color difference test results of example 3 and comparative examples 1 and 2
| Example (b) | a* | b* | L* | E* |
| Example 3 | 15.18 | 16.46 | 41.90 | 58.02 |
| Comparative example 1 | 13.89 | 14.21 | 38.96 | 49.74 |
| Comparative example 2 | 12.77 | 13.81 | 35.44 | 46.21 |
Comparative example 3
The agar in example 1 was adjusted to sodium alginate to prepare microcapsules, and then vegetable protein meat was prepared according to the method in example 3.
The performance test is carried out, and the test result is as follows:
table 9 test results of example 3 and comparative example 3
| Raw materials | Pigment Retention (%) | Embedding Rate (%) | Appearance (sense organ) | Aroma (sense organ) | Mouthfeel (sense organ) |
| Agar-agar | 82.19 | 57.48 | 36.9 | 27.1 | 26.9 |
| Sodium alginate | 78.74 | 49.32 | 32.4 | 25,9 | 24.1 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing agar embedding natural pigment microcapsules is characterized by comprising the following steps: heating, melting and cooling agar to 55-65 ℃, adding a natural pigment aqueous solution, and uniformly mixing to obtain a mixed solution; then, dripping the mixed solution into the oil phase for microencapsulation, washing with water, filtering and drying to obtain agar-embedded natural pigment microcapsule particles; wherein the concentration of the natural pigment water solution is 10-30%.
2. The method according to claim 1, wherein the natural pigment comprises one or more of monascus red pigment, beet red pigment and dragon fruit red pigment; the oil phase comprises one of sunflower seed oil, corn oil and soybean oil.
3. The method according to claim 1 or 2, wherein the natural pigment aqueous solution is added in an amount of 18 to 22% by mass based on the agar.
4. Agar-embedded natural pigment microcapsules prepared by the method according to any one of claims 1 to 3.
5. A method for preparing vegetable protein meat by using the agar-embedded natural pigment microcapsule according to claim 4, which comprises the following steps:
(1) preparing vegetable protein shredded meat: soaking soybean or wheat tissue protein, and shredding;
(2) preparing emulsified slurry: weighing soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose and wheat starch, and stirring to obtain emulsified slurry;
(3) preparing plant protein meat pulp: weighing vegetable protein shredded meat and emulsified slurry, placing into a container, adding salt and yeast extract, and stirring uniformly to form homogenate; then adding the agar embedding natural pigment microcapsule of claim 4, and mixing uniformly to obtain vegetable protein meat pulp; wherein the addition amount of the agar embedding natural pigment microcapsule is 3-5% of the mass of the emulsion slurry;
(4) forming and storing to obtain the plant protein meat.
6. The method of claim 5, wherein the mass ratio of the soybean protein, the soybean oil and the ice water in the step (2) is 1: 1: 1-1: 1: 3; the addition amount of the sodium carboxymethylcellulose accounts for 0.2-0.5% of the mass of the soybean protein; the addition amount of the wheat starch accounts for 10-20% of the mass of the soybean protein.
7. The method as claimed in claim 5 or 6, wherein the mass ratio of the vegetable protein shredded meat and the emulsified slurry in the step (3) is 1: 3-1: 6.
8. the method according to any one of claims 5 to 7, wherein the salt is added in the step (3) in an amount of 0.5 to 1.2% by mass of the emulsified slurry; the addition amount of the yeast extract accounts for 0.1-0.3% of the mass of the emulsified slurry.
9. The method according to any one of claims 5 to 8, wherein the step (1) is carried out by immersing the textured soybean or wheat protein in water at 20 to 30 ℃ for 20 to 40 min.
10. A vegetable protein meat produced by the method of any one of claims 5 to 9.
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| JPH0376543A (en) * | 1989-08-15 | 1991-04-02 | Meiji Seika Kaisha Ltd | Preparation of jelly cake containing microcapsule |
| JP2005306777A (en) * | 2004-04-21 | 2005-11-04 | Kyowa Hakko Kogyo Co Ltd | Particulate formulation containing agar |
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| JPH0376543A (en) * | 1989-08-15 | 1991-04-02 | Meiji Seika Kaisha Ltd | Preparation of jelly cake containing microcapsule |
| JP2005306777A (en) * | 2004-04-21 | 2005-11-04 | Kyowa Hakko Kogyo Co Ltd | Particulate formulation containing agar |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102551071A (en) * | 2011-12-13 | 2012-07-11 | 青岛长寿食品有限公司 | Peanut vegetarian meat ham and production method thereof |
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Application publication date: 20210416 |