CN113491283A - Water-retaining composition for meat products, preparation method and application thereof - Google Patents

Water-retaining composition for meat products, preparation method and application thereof Download PDF

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Publication number
CN113491283A
CN113491283A CN202010254047.6A CN202010254047A CN113491283A CN 113491283 A CN113491283 A CN 113491283A CN 202010254047 A CN202010254047 A CN 202010254047A CN 113491283 A CN113491283 A CN 113491283A
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water
meat
retaining composition
retaining
powder
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李凌
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Huansheng E Commerce Shanghai Co ltd
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Huansheng E Commerce Shanghai Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a water-retaining composition for meat products, a preparation method and application thereof, in particular to a water-retaining composition for meat products, which is characterized by comprising edible plant protein isolate powder, starch, a compound acidity regulator and plant dietary fiber powder, meat products prepared by using the water-retaining composition and a preparation method thereof.

Description

Water-retaining composition for meat products, preparation method and application thereof
Technical Field
The invention relates to the technical field of meat product processing, in particular to a water-retaining composition for retaining water of meat products, especially beefsteak, a meat product prepared by using the composition, especially beefsteak, and a preparation method of the composition and the meat product.
Background
With the development of economic society and the improvement of living standard of people, people have increasingly increased consumption of meat. Many meat products sold are quick-frozen products, and water is often discharged after thawing, so that the appearance and the taste of the products are seriously influenced. In order to endow meat products with good tenderness and mouthfeel, reduce drip loss and improve the market competitiveness of products, the water-retaining treatment of the meat products becomes a research hotspot. The water retention is an important quality index of meat, and has important influence on the processing performance, juiciness, taste, flavor, product yield and the like of the meat. In addition, the water retention capacity of the meat has certain influence on the tenderness of the meat, the water retention is improved, and the tenderness and the flavor are improved. The beefsteak is taken as a high-grade meat product, and is deeply loved by the consumers due to the characteristics of delicacy, nutrition, convenience and the like. At present, most of beefsteaks sold in the market are quick-frozen prepared beefsteaks, and the research on the water retention treatment of the beefsteaks is more focused.
The traditional water retention method is to use a mixed preparation of tripolyphosphate, pyrophosphate and hexametaphosphate to improve the water retention capacity of meat. Because the phosphorus content in beef is rich, the phosphate added in the beefsteak processing often leads the content of the phosphate in the product to exceed the national specified standard, and the pursuit of modern people on safe and healthy meat products is difficult to meet. High concentrations of phosphate will produce unpleasant metallic astringency leading to a deterioration in the flavour and rough texture of the meat product. When the dosage exceeds 0.5%, the calcium-phosphorus ratio of the organism is unbalanced, abdominal pain and diarrhea can be caused if the dosage is less than 0.5%, and metabolic bone diseases such as hypercalcemia, hypocalcemia, rickets, osteoporosis and the like can be caused if the dosage is more than 0.5%. The addition of phosphate into meat causes an alkaline reaction, which increases the pH value of the meat and has a certain influence on the color development effect of nitrite. At the same time, the high pH meat product also promotes the decomposition of fat, thereby shortening the shelf life of the product. Therefore, there is a need for water retention agents that contain reduced amounts of phosphate, even no added phosphate.
However, although water retention is a very important quality indicator for meat and has a significant impact on juiciness, mouthfeel and flavor, it is influenced by many factors with respect to mouthfeel, flavor and color of meat products. Many water-retaining agents, while capable of achieving good water retention, can have a negative impact on sensory properties such as mouthfeel, flavor, and color. However, these organoleptic properties are very important for meat products and directly influence the choice of the consumer.
The invention overcomes the defects of the prior art and provides a water-retaining composition for meat products and the meat products prepared from the same. The use of the water-retaining compound improves the problems of thick fiber and difficult chewing of meat, but does not make meat tender and have no meat texture; the use of phosphate can be reduced or even avoided, and the safety is higher; the quality and the yield of the meat products are also improved.
Disclosure of Invention
In a first aspect, the invention provides a water-retaining composition for meat products, which is characterized by comprising edible plant protein isolate powder, starch, a compound acidity regulator and plant dietary fiber powder.
In a preferred embodiment, the water retention composition comprises 5-70 wt% of edible plant protein isolate powder, 5-70 wt% of starch, 5-60 wt% of compound acidity regulator and 0.5-40 wt% of plant dietary fiber powder.
In a preferred embodiment, the edible plant protein isolate powder is present in the water-retaining composition of the present invention in an amount of 5 to 70 wt.%, preferably, e.g., 10 to 65 wt.%, 15 to 60 wt.%, 15 to 50 wt.%, 20 to 55 wt.%, 25 to 50 wt.%, 30 to 45 wt.%, 30 to 40 wt.%, 32 to 38 wt.%, 33 to 37 wt.%, 20 to 40 wt.%, 25 to 40 wt.%, or 25 to 35 wt.%, e.g., about 25 wt.%, about 26 wt.%, about 28 wt.%, about 30 wt.%, about 32 wt.%, about 35 wt.%, or about 37 wt.%.
In a preferred embodiment, the amount of starch in the water-retaining composition of the present invention is 5 to 70 wt%, preferably, for example, 10 to 65 wt%, 15 to 60 wt%, 20 to 55 wt%, 25 to 50 wt%, 30 to 45 wt%, 20 to 40 wt%, 25 to 35 wt%, 26 to 34 wt%, 28 to 32 wt%, 15 to 40 wt%, 20 to 35 wt%, or 20 to 30 wt%, for example, about 22 wt%, about 26 wt%, about 28 wt%, about 30 wt%, about 31 wt%, about 35 wt%, or about 37 wt%.
In a preferred embodiment, the content of the compound acidity regulator in the water-retaining composition of the present invention is 5 to 65 wt%, preferably, for example, 10 to 65 wt%, 15 to 60 wt%, 20 to 55 wt%, 25 to 50 wt%, 30 to 45 wt%, 20 to 40 wt%, 25 to 35 wt%, 20 to 30 wt%, 28 to 32 wt%, 10 to 40 wt%, 15 to 35 wt%, 18 to 30 wt%, or 18 to 28 wt%, for example, about 15 wt%, about 17 wt%, about 20 wt%, about 22 wt%, about 25 wt%, about 27 wt%, or about 30 wt%.
In a preferred embodiment, the plant dietary fiber powder is present in the water-retaining composition of the present invention in an amount of 0.5 to 40% by weight, such as 1 to 40%, 2 to 35%, 3 to 30%, 4 to 25%, 1 to 20%, 5 to 15%, 5 to 13%, or 6 to 9%, such as about 3%, about 5%, about 6%, about 8%, about 9%, about 10%, or about 11%.
In a preferred embodiment, the water retention composition comprises 30-40 wt% of edible plant protein isolate powder, 26-34 wt% of starch, 20-30 wt% of compound acidity regulator and 5-13 wt% of plant dietary fiber powder.
In a preferred embodiment, the water-retaining composition of the present invention further comprises whole egg liquid, vegetable oil and/or glucose.
In a preferred embodiment, the whole egg liquid is present in the water-retaining composition of the present invention in an amount of 5 to 50% by weight, preferably, for example, 5 to 45%, 10 to 40%, 10 to 30%, 15 to 35%, 12 to 28%, or 15 to 25%, or 17 to 22%, for example, about 13%, about 15%, about 17%, about 19%, about 21%, about 23%, or about 26%.
In a preferred embodiment, the vegetable oil is present in the water-retaining composition of the present invention in an amount of 0.5 to 40% by weight, such as 1 to 35%, 2 to 30%, 3 to 25%, 4 to 20%, 1 to 10%, 5 to 15%, 5 to 13% or 5 to 9% by weight, such as about 3%, about 5%, about 6%, about 7%, about 9%, about 10% or about 11% by weight
In a preferred embodiment, the amount of glucose in the water-retaining composition of the present invention is 0.1 to 20 wt%, such as 0.5 to 15 wt%, 1 to 10 wt%, 1 to 8 wt%, 2 to 10 wt%, 2 to 7 wt%, 3 to 6 wt%, or 2 to 5 wt%, such as about 0.5 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, or about 6 wt%.
In a preferred embodiment, the water-retaining composition of the present invention does not comprise tripolyphosphate, pyrophosphate and/or hexametaphosphate.
In a preferred embodiment, the water-retaining composition of the present invention does not comprise phosphate.
In a preferred embodiment, the water-retaining composition of the present invention is comprised of the ingredients listed for the composition in any of the above embodiments.
In a preferred embodiment, the water-retaining composition of the invention comprises 30-40 wt% of edible plant protein isolate powder, 26-34 wt% of starch, 20-30 wt% of compound acidity regulator and 5-13 wt% of plant dietary fiber powder.
In a preferred embodiment, the water-retaining composition of the present invention consists of about 35% by weight plant protein isolate powder, about 31% by weight starch, about 25% by weight built acidity regulator, and about 9% by weight plant dietary fiber powder.
In a preferred embodiment, the water retention composition of the invention comprises 25-35 wt% of edible plant protein isolate powder, 20-30 wt% of starch, 18-28 wt% of compound acidity regulator, 5-13 wt% of plant dietary fiber powder, 15-25 wt% of whole egg liquid, 5-15 wt% of vegetable oil and 2-10 wt% of glucose.
In a preferred embodiment, the water-retaining composition of the present invention consists of about 26% by weight edible plant protein isolate powder, about 22% by weight starch, about 17% by weight built acidity regulator, about 6% by weight plant dietary fiber powder, about 19% by weight whole egg liquid, about 7% by weight vegetable oil and about 3% by weight glucose.
In a preferred embodiment, the edible plant protein isolate is soy protein isolate.
In a preferred embodiment, the starch is mung bean starch.
In a preferred embodiment, the plant dietary fiber powder is soybean dietary fiber powder.
In a preferred embodiment, the compound acidity regulator consists of citric acid, sodium citrate, sodium carbonate and sodium bicarbonate.
In a preferred embodiment, the compound acidity regulator of the present invention comprises 10 to 50 wt% (e.g., 15 to 45 wt%, 20 to 40 wt%, or 20 to 30 wt%) of citric acid, 10 to 50 wt% (e.g., 15 to 45 wt%, 20 to 40 wt%, or 20 to 30 wt%) of sodium citrate, 10 to 50 wt% (e.g., 15 to 45 wt%, 20 to 40 wt%, or 20 to 30 wt%) of sodium carbonate, and 10 to 50 wt% (e.g., 15 to 45 wt%, 20 to 40 wt%, or 20 to 30 wt%) of sodium bicarbonate.
In a preferred embodiment, the compounded acidity regulator of the present invention consists of about 25 wt% citric acid, about 25 wt% sodium citrate, about 25 wt% sodium carbonate, and about 25 wt% sodium bicarbonate.
In a second aspect, the present invention provides a method of preparing the water-retaining composition of the present invention, comprising the steps of: mixing the ingredients of the water-retaining composition of the first aspect.
In a third aspect, the present invention provides a meat product, characterized in that it comprises 50-99.5 wt.% meat and 0.05-30 wt.% of the water-retaining composition of the invention as described above in relation to the first aspect.
In a preferred embodiment, the meat content in the meat product of the invention is, for example, 55-99 wt.%, 60-95 wt.%, 65-90 wt.%, 70-90 wt.%, 60-85 wt.% or 65-85 wt.%.
In a preferred embodiment, the water-retaining composition according to the invention is present in the meat product according to the invention in an amount of, for example, 0.1 to 30% by weight, 0.05 to 25% by weight, 0.1 to 20% by weight, 0.5 to 15% by weight, 1 to 15% by weight, 2 to 15% by weight, 1 to 10% by weight, 3 to 15% by weight, 2 to 9% by weight, 3 to 8% by weight, 3 to 6% by weight or 3 to 5% by weight.
In a preferred embodiment, the meat product does not comprise tripolyphosphate, pyrophosphate and/or hexametaphosphate.
In a preferred embodiment, the meat product does not comprise phosphate.
In a preferred embodiment, the meat product does not comprise other meat product water-retaining ingredients than the meat product water-retaining composition of the present invention.
In a preferred embodiment, the meat product is a steak, preferably a western cold steak.
In a preferred embodiment, the meat product is a quick frozen meat product.
In a preferred embodiment, the meat product consists of meat in the amounts as described above, the water-retaining composition of the invention, 3-35 wt.%, such as 5-30 wt.% or 10-25 wt.% of water and 0.5-10 wt.%, such as 0.5-5 wt.% or 1-5 wt.% of flavours.
In a fourth aspect, the present invention provides a method for preparing a meat product, comprising the steps of:
selecting fresh meat, dissolving the water-retaining composition of the invention accounting for 0.05-30 wt% of the weight of the meat in water, injecting the water-retaining composition into the meat, and pickling for 1-30 h, preferably 8-16 h, wherein the pickling is preferably carried out at 0-4 ℃, and the pickling is preferably static pickling, so as to obtain the meat product with good water-retaining effect.
In a preferred embodiment, the water-retaining composition of the present invention is used in an amount of, for example, 0.1 to 30 wt%, 0.05 to 25 wt%, 0.1 to 20 wt%, 0.5 to 15 wt%, 1 to 15 wt%, 2 to 15 wt%, 1 to 10 wt%, 3 to 15 wt%, 2 to 9 wt%, 3 to 8 wt%, 3 to 6 wt%, or 3 to 5 wt% based on the weight of meat.
In a preferred embodiment, the meat is tumbled in a vacuum tumbler prior to curing.
In a preferred embodiment, the control requirements for the tumbling treatment are as follows: the rotating speed is 6r/min, the vacuum degree is-0.08 MPa, the temperature is 0-4 ℃, the tumbling time is 60min, wherein the positive and negative are respectively 30 min.
In a fifth aspect, the present invention relates to the use of the above-described water-retaining composition for meat products according to the invention for retaining water in meat products.
Advantages of the water-retaining composition and/or meat product of the present invention:
1. the problems of thick fibers and difficult chewing of meat are solved, and the meat is not too tender and has no meat texture;
2. the meat product of the invention has better sensory properties, such as better color, better taste, flavor and/or color and the like after being baked, and is more suitable for dishes coming out of a kitchen in real life;
3. the used ingredients are food-grade raw materials, no industrial material smell exists, the condition that the content of some materials exceeds the limit of national standard can be avoided, and the safety is higher;
4. has excellent water retention effect; and/or
5. The quality and/or yield of the product is improved.
Definition of
The terms used in the present invention have the definitions listed below. Terms used in the present invention have meanings commonly understood in the art if not defined herein.
As used herein, the term "and/or" means any one of the options or two or more of the options.
As used herein, the term "meat product" refers to a meat product made by processing (e.g., cold working) edible fresh meat, which may be a raw, semi-cooked, or cooked product, particularly a quick frozen product, including, but not limited to, steaks (e.g., western-cold steaks, philips steaks, naked eye steaks, T-bone steaks, etc.), pork steaks, or lamb steaks, and the like.
As used herein, the term "meat" refers to meat that may be used, including, but not limited to, meat of livestock such as beef, pork, or lamb, meat of poultry such as chicken, duck, and the like.
As used herein, the term "starch" refers to edible starches including, but not limited to, mung bean starch, potato starch, corn starch, sweet potato starch, tapioca starch, or the like, with mung bean starch being preferred.
As used herein, the term "edible plant protein isolate powder" refers to edible protein powder isolated from plants, particularly seeds and the like, including but not limited to soy protein isolate powder.
As used herein, the term "plant dietary fiber powder" is edible fiber powder isolated from plants, particularly seeds and the like, including but not limited to soy dietary fiber powder.
As used herein, the term "vegetable oil" is an edible oil derived from the fruit, seed and/or germ of a plant, such as peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, corn oil or sunflower oil, and the like.
As used herein, the term "compounded acidity regulator" is a substance consisting of multiple (e.g., 2, 3, 4, 5, or 6) edible pH-adjusting ingredients to maintain or change the pH of a food product. Preferably, the compound acidity regulator consists of citric acid, sodium citrate, sodium carbonate and sodium bicarbonate, and more preferably, the compound acidity regulator consists of 10-50 wt% (e.g., 15-45 wt%, 20-40 wt% or 20-30 wt%) of citric acid, 10-50 wt% (e.g., 15-45 wt%, 20-40 wt% or 20-30 wt%) of sodium citrate, 10-50 wt% (e.g., 15-45 wt%, 20-40 wt% or 20-30 wt%) of sodium carbonate and 10-50 wt% (e.g., 15-45 wt%, 20-40 wt% or 20-30 wt%) of sodium bicarbonate. Most preferably, the compounded acidity regulator consists of about 25 wt% citric acid, about 25 wt% sodium citrate, about 25 wt% sodium carbonate, and about 25 wt% sodium bicarbonate.
"phosphate" refers to phosphates useful for water retention in meat products, including but not limited to tripolyphosphates, pyrophosphates, and/or hexametaphosphates, including alkali metal (e.g., lithium, sodium, or potassium) or alkaline earth metal (e.g., calcium or magnesium) salts of tripolyphosphoric acid, pyrophosphoric acid, and/or hexametaphosphoric acid, such as sodium tripolyphosphate, pyrophosphate, and sodium hexametaphosphate.
As used herein, the terms "comprises" or "comprising" are intended to be inclusive of the stated elements, integers, or steps, but not to exclude any other elements, integers, or steps. When the term "comprising" or "includes" is used herein, unless otherwise specified, it also encompasses the presence of stated elements, integers or steps. For example, when reference is made to "comprising" certain ingredients, it is also intended to encompass consisting of those ingredients.
The term "about," when used in conjunction with a numerical value, is intended to encompass the numerical value within a range having a lower limit that is 10% less than the stated numerical value and an upper limit that is 10% greater than the stated numerical value, i.e., the stated value is ± 10%. For example, about 10% refers to 9% -11%.
It is to be understood that any value within the range recited herein, and any two values (especially integers) within the range, are contemplated as being within the invention, as if individually set forth in the specification. For example, when referring to 5-70 wt%, sub-ranges within the ranges such as 6-69 wt%, 7-68 wt%, 8-69 wt%, etc. are contemplated by the present invention as if individually listed in the specification.
As used herein, unless otherwise indicated, percentages referred to herein refer to weight percentages.
It should be understood that the sum of the contents of the ingredients in the water-retaining composition and the meat product of the present invention does not exceed 100%.
It is to be understood that the component content in the water-retaining composition or meat product of the present invention is calculated on the basis of the total weight of the water-retaining composition or meat product.
Herein, water-retaining compositions and water-retaining agents may be used interchangeably unless otherwise indicated or clearly contradicted by context.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the invention.
Example 1
35g of soybean protein isolate powder, 31g of mung bean starch, 25g of compound acidity regulator (which consists of 25% of citric acid, 25% of sodium citrate, 25% of sodium carbonate and 25% of sodium bicarbonate) and 9g of soybean dietary fiber powder are uniformly mixed to obtain the meat product water-retaining agent (called water-retaining agent 1) of the invention.
Example 2
26g of soybean protein isolate powder, 22g of mung bean starch, 17g of compound acidity regulator (consisting of 25% of citric acid, 25% of sodium citrate, 25% of sodium carbonate and 25% of sodium bicarbonate), 6g of soybean dietary fiber powder, 19g of whole egg liquid, 7g of vegetable oil and 3g of glucose are uniformly mixed to obtain the meat product water-retaining agent (called water-retaining agent 2) disclosed by the invention.
Example 3:
30-40 g of soybean protein isolate powder, 26-34 g of mung bean starch, 20-30 g of a compound acidity regulator (comprising 20-30% of citric acid, 20-30% of sodium citrate, 20-30% of sodium carbonate and 20-30% of sodium bicarbonate) and 5-13 g of soybean dietary fiber powder are mixed to obtain the meat product water-retaining agent.
The inventors found that the water-retaining agent thus prepared can achieve the effect claimed by the present invention.
Example 4:
uniformly mixing 25-35 g of soybean protein isolate powder, 20-30 g of mung bean starch, 18-28 g of a compound acidity regulator (comprising 25% of citric acid, 25% of sodium citrate, 25% of sodium carbonate and 25% of sodium bicarbonate), 5-13 g of soybean dietary fiber powder, 15-25 g of whole egg liquid, 5-15 g of vegetable oil and 2-10 g of glucose to obtain the water-retaining agent for meat products.
The inventors found that the water-retaining agent thus prepared can achieve the effect claimed by the present invention.
Example 5
Fresh western cold beefsteak is selected, and in the unit of 1 kilogram beefsteak, 49g of the water-retaining agent (namely the water-retaining agent 1) for the meat product in the example 1 is dissolved in 324g of water, mixed with beef for seasoning, and then put into a machine for tumbling, wherein the control requirements during the tumbling treatment are as follows: the rotating speed is 6r/min, the vacuum degree is-0.08 MPa, the temperature is 0-4 ℃, the tumbling time is 60min, wherein the positive and negative are respectively 30 min; and taking out meat materials after the treatment is finished, stacking the meat materials into a curing barrel, and curing for 8 hours at 2 ℃ to obtain the beefsteak (namely the sample B used in the following embodiment) with a good water retention effect.
Example 6
Fresh western cold beefsteak is selected, and in the unit of 1 kilogram beefsteak, 49g of the water-retaining agent (namely the water-retaining agent 1) for the meat product in the example 1 is dissolved in 324g of water, mixed with beef for seasoning, and then put into a machine for tumbling, wherein the control requirements during the tumbling treatment are as follows: the rotating speed is 6r/min, the vacuum degree is-0.08 MPa, the temperature is 0-4 ℃, the tumbling time is 60min, wherein the positive and negative are respectively 30 min; and taking out the meat material after the treatment is finished, stacking the meat material into a curing barrel, and curing for 16 hours at a static temperature of 4 ℃ to obtain the beefsteak with good water retention effect.
Example 7
Selecting fresh western cold beefsteak, taking 1 kg beefsteak as a unit, dissolving 86g of the water-retaining agent (namely the water-retaining agent 2) for the meat product of the example 2 in 287g of water, mixing with beef for seasoning, and then putting into a machine for tumbling, wherein the control requirements during the tumbling treatment are as follows: the rotating speed is 6r/min, the vacuum degree is-0.08 MPa, the temperature is 0-4 ℃, the tumbling time is 60min, wherein the positive and negative are respectively 30 min; and taking out meat materials after the treatment is finished, stacking the meat materials into a curing barrel, and curing for 8 hours at 2 ℃ to obtain the beefsteak (namely the sample C used in the following embodiment) with a good water retention effect.
Comparative example 1
The more typical beefsteak available on the market (i.e. sample a used in the following example) was selected as a comparative example for the comparative test below, this product containing water-retaining phosphate and having the following composition: beef, water, brewed soy sauce (with caramel color), edible salt, white granulated sugar, oyster sauce, monosodium glutamate, spices and food additives (sodium bicarbonate, sodium tripolyphosphate and sodium hexametaphosphate).
Example 8
This example evaluates the thawing water loss of steaks of the invention (samples B and C) and of a market steak containing water-retaining phosphate (sample a). Specifically, the frozen cattle were discharged into a thawing chamber at 3.8 ℃ and thawed for about 13.5 hours, and the center temperature after thawing was 2.7 ℃. The thawing water loss (%) of the product was calculated from the weight change before and after thawing of the beefsteak, and the results are shown in table 1 below.
TABLE 1 product Water loss on thaw
Figure BDA0002436589820000081
As can be seen from the above table, the beefsteak prepared with the water retention agent of the present invention has very excellent water retention effect after thawing.
Example 9
This example measured the moisture content of steaks of the present invention (samples B and C) and a market steak containing a water-retaining phosphate (sample A). Specifically, the moisture content (% by weight) of the sample was measured by the method for measuring moisture in foods according to the national standard for food safety (GB 5009.3-2016), and the results are shown in Table 2 below.
TABLE 2 laboratory moisture test results (% by weight)
Figure BDA0002436589820000091
Example 10
This example evaluates the water loss after baking of steaks of the invention (samples B and C) and a commercial steak containing water-retaining phosphate (sample a). The steak sample is stacked in two layers at the temperature of 1-5 ℃ and unfrozen for 24-48 hours, the cattle after unfreezing are arranged on a special baking tray with 1 piece for each tray and baked in a chain type oven at the baking temperature of 260 ℃ for 6 minutes and 30 seconds. The water loss (%) after baking of the product was calculated from the weight change before and after baking of the beefsteak, and the results are shown in table 3 below.
Table 3: water loss rate of baked product
Figure BDA0002436589820000092
Figure BDA0002436589820000101
Example 11
Steaks of the present invention (samples B and C) and commercial water-retaining phosphate-containing steaks (sample a) were cooked as described in example 10. The product was evaluated organoleptically by 7 professionals. The evaluation items were 5 items of frozen appearance, frozen color, baked appearance/color, baked texture and taste and flavor/smell of the baked product. Each item scored on a scale of 0-5 points. The evaluation criteria, sample scores, and comments on the samples are given in table 4 below. The evaluation results showed that sample B was superior to sample a in 4 aspects of frozen color, appearance/color after baking, texture mouthfeel after baking, and flavor/odor of the baked product. Sample C had the best sensory evaluation, which was better than sample B in terms of texture mouthfeel after baking and flavor/odor of the baked product.
Table 4: sensory evaluation of steak products
Figure BDA0002436589820000102
Figure BDA0002436589820000111
Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be readily apparent to those of ordinary skill in the art that certain changes and modifications may be made without departing from the spirit and scope of the invention. Accordingly, such modifications and adaptations are intended to be within the scope of the appended claims.

Claims (13)

1. A water-retaining composition for meat products is characterized by comprising edible plant protein isolate powder, starch, a compound acidity regulator and plant dietary fiber powder.
2. The water-retaining composition of claim 1, comprising 5-70 wt%, such as 15-50 wt% or 25-40 wt% of an edible plant protein isolate powder; 5-70 wt%, such as 15-40 wt% or 20-35 wt% starch; 5 to 60, for example, 10 to 40% by weight or 18 to 30% by weight of a compound acidity regulator; and 0.5 to 40 wt%, such as 1 to 20 wt% or 5 to 15 wt% of a plant dietary fiber powder;
preferably, the composite material comprises 30-40 wt% of edible plant protein isolate powder, 26-34 wt% of starch, 20-30 wt% of compound acidity regulator and 5-13 wt% of plant dietary fiber powder.
3. The water-retaining composition according to any one of claims 1-2, further comprising whole egg liquid, vegetable oil and/or glucose, preferably whole egg liquid in an amount of 5-50 wt%, such as 10-30 wt% or 15-25 wt%, vegetable oil in an amount of 0.5-40 wt%, such as 3-25 wt% or 5-15 wt%, glucose in an amount of 0.1-20 wt%, such as 0.5-15 wt% or 2-10 wt%.
4. A water-retaining composition according to any one of claims 1-3, which does not comprise tripolyphosphate, pyrophosphate and/or hexametaphosphate, preferably it does not comprise phosphate.
5. A water-retaining composition according to any one of claims 1 to 3 consisting only of the ingredients listed in the claims.
6. The water-retaining composition according to any one of claims 1 to 3, which consists of 30 to 40 weight percent of edible plant protein isolate powder, 26 to 34 weight percent of starch, 20 to 30 weight percent of compound acidity regulator and 5 to 13 weight percent of plant dietary fiber powder; preferably, it consists of about 35 wt% of plant protein isolate powder, about 31 wt% of starch, about 25 wt% of built acidity regulator, and about 9 wt% of plant dietary fiber powder; preferably, the edible vegetable protein powder comprises 25-35 wt% of edible vegetable protein isolate powder, 20-30 wt% of starch, 18-28 wt% of compound acidity regulator, 5-13 wt% of vegetable dietary fiber powder, 15-25 wt% of whole egg liquid, 5-15 wt% of vegetable oil and 2-10 wt% of glucose; preferably it consists of about 26 wt% edible plant protein isolate powder, about 22 wt% starch, about 17 wt% built acidity regulator, about 6 wt% plant dietary fiber powder, about 19 wt% whole egg liquid, about 7 wt% vegetable oil and about 3 wt% glucose.
7. The water-retaining composition according to any one of claims 1 to 6, wherein the edible plant protein isolate powder is a soy protein isolate powder, and/or the starch is a mung bean starch, and/or the plant dietary fiber powder is a soy dietary fiber powder, and/or the built acidity regulator consists of citric acid, sodium citrate, sodium carbonate and sodium bicarbonate;
preferably, the compound acidity regulator consists of 10-50 wt% of citric acid, such as 20-30 wt%, 10-50 wt% of sodium citrate, such as 20-30 wt%, 10-50 wt% of sodium carbonate, such as 20-30 wt%, and 10-50 wt% of sodium bicarbonate, such as 20-30 wt%;
more preferably, the compounded acidity regulator consists of about 25 wt% citric acid, about 25 wt% sodium citrate, about 25 wt% sodium carbonate, and about 25 wt% sodium bicarbonate.
8. A process for preparing the water-retaining composition of any one of claims 1-7 comprising the steps of: the ingredients of the water-retaining composition are mixed.
9. A meat product, characterized in that it comprises 50-99.5 wt.% meat and 0.05-30 wt.% of the water-retaining composition according to any of claims 1-7;
preferably, the meat content of the meat product is for example 60-95 wt% or 60-85 wt%;
preferably, the water-retaining composition is present in the meat product in an amount of, for example, 0.5-20 wt.%, 0.5-15 wt.% or 1-10 wt.%.
10. The meat product of claim 9 which does not comprise tripolyphosphate, pyrophosphate and/or hexametaphosphate; preferably it does not contain phosphate.
11. The meat product of claim 9 or 10, which is a steak, preferably a western cold steak.
12. The meat product of any of claims 9-11 which is a quick frozen meat product.
13. A method for preparing a meat product, comprising the steps of:
selecting fresh meat, dissolving the water-retaining composition of any one of claims 1 to 7 accounting for 0.05 to 30 weight percent of the weight of the meat in water, injecting the dissolved water-retaining composition into the meat, and pickling for 1 to 30 hours, preferably 8 to 16 hours, preferably at the temperature of 0 to 4 ℃, preferably still pickling, so as to obtain a meat product with good water-retaining effect;
preferably, the water-retaining composition is used in an amount of, for example, 0.5 to 20 wt%, 0.5 to 15 wt%, or 1 to 10 wt% based on the weight of the meat;
preferably, before curing, the meat is put into a vacuum tumbling machine for tumbling treatment;
preferably, the control requirements at the time of the tumbling treatment are as follows: the rotating speed is 6r/min, the vacuum degree is-0.08 MPa, the temperature is 0-4 ℃, the tumbling time is 60min, wherein the positive and negative are respectively 30 min.
CN202010254047.6A 2020-04-02 2020-04-02 Water-retaining composition for meat products, preparation method and application thereof Pending CN113491283A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256685A (en) * 2012-09-28 2015-01-07 江凯 A phosphorus-free composition for improving quality of meat products
CN105454405A (en) * 2015-12-02 2016-04-06 河南科技学院 Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik
CN106172693A (en) * 2016-07-19 2016-12-07 郑州容大食品有限公司 A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256685A (en) * 2012-09-28 2015-01-07 江凯 A phosphorus-free composition for improving quality of meat products
CN105454405A (en) * 2015-12-02 2016-04-06 河南科技学院 Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik
CN106172693A (en) * 2016-07-19 2016-12-07 郑州容大食品有限公司 A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof

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Application publication date: 20211012