CN114096160A - 包含水合质构化植物蛋白的仿肉产品 - Google Patents
包含水合质构化植物蛋白的仿肉产品 Download PDFInfo
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Abstract
本发明涉及仿肉产品,该仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%水合的。
Description
本发明涉及仿肉产品,该仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%水合的。
如今的消费者对仿肉产品的需求越来越大,所述仿肉产品作为他们的饮食中的基于真正的肉的产品的替代品。这一趋势的原因根据生态、经济、伦理和更健康的意识等考虑因素而变化。
通常,此类仿肉产品为与粘结剂、油和脂肪以及各种色素和调味剂混合的植物蛋白挤出物。然而,对于诸如味道、质构和总体视觉外观等产品质量仍有许多限制。目前趋势是肉类替代产品,这种产品模仿生肉,意味着消费者购买这些“生的”产品,并且在厨房中将其以与相应的生肉产品相同的方式处理/烹饪。因此,消费者期望这些仿肉产品在制备过程中这些产品的味道、质构和外观以及烹饪过程中的转变方面也以与生肉相同的方式表现。
目前已有若干解决方案,例如在WO2015/153666(A1)和WO2017/070303(A1)中有所描述。然而,使用如今的可用肉类替代产品仍然存在许多限制,并且本领域中仍然存在明确且持续的需求,以改进此类仿肉产品在烹饪过程之前、期间和之后的味道、质构以及具体地此类产品的视觉外观的质量。
本发明的目的是改进现有技术并提供关于仿肉产品及其制造方法的改进的解决方案。具体地,本发明的目的是提供生的仿肉产品,其中该产品需要在食用之前像真的生肉产品一样烹饪。
本发明的目的是提供仿肉产品,当与相应的真肉产品相比时,其具有改进的质量,特别是在烹饪过程之前、期间和之后产品的质构行为、视觉外观和口感方面。
本发明的另一个目的是提供仿肉产品,其切碎型式具有改进的结构和质构质量,使其变得接近真的生肉。具体地,仿肉产品的结构和质构质量得到改进,并且在仿肉产品的处理方面(例如由消费者在家中直接手工形成肉饼或球)模仿真的生肉。这些肉饼或球可以在没有任何蛋产品的情况下形成,所述蛋产品通常有助于将碎仿肉产品粘在一起以形成肉饼或球。烹饪后仿肉产品的口感应当模仿真实的肉。
本发明的目的通过独立权利要求的主题实现。从属权利要求进一步拓展本发明的构想。
因此,本发明提供了仿肉产品,该仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%、优选地70%至80%水合的。
本发明人惊奇地发现,当仿肉产品的质构化植物蛋白为65%至85%水合时,形成有益的质构,尤其是就碎仿肉产品而言。碎仿肉产品主要用于提供两种不同的用于烹饪的制备方法。第一方法使用碎肉作为波隆那肉酱风味产品,并且因此它应当能够在制备期间碎裂,并且碎屑应当具有良好的质构和咬合(口感)。第二方法是使用碎肉形成肉饼或肉球,因此它应当粘在一起。本发明人已发现,如果植物蛋白组合物水合超过85%,则获得糊状且粘性的产品。在植物蛋白组合物水合至小于65%的情况下,获得过度干燥的产品以形成肉饼或肉球,并且产品的口感过干。
具体实施方式
本发明涉及仿肉产品,该仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%、优选地70%至80%水合的。
在一个实施方案中,本发明涉及碎仿肉产品,该碎仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%、优选地70%至80%水合的。
在一个实施方案中,本发明涉及仿肉产品,该仿肉产品包含20重量%至35重量%的质构化植物蛋白(总组合物的重量百分比)、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%、优选地70%至80%水合的。
在一个实施方案中,本发明涉及碎仿肉产品,该碎仿肉产品包含介于20重量%至30重量%的质构化植物蛋白(总组合物的重量百分比)、粘结剂、风味剂和任选地着色剂,其中质构化植物蛋白为65%至85%、优选地70%至80%水合的。
本发明还涉及用于制备仿肉产品的方法,所述仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,所述方法包括以下步骤:
a)将质构化植物蛋白与水混合;
b)添加粘结剂、风味剂和任选地着色剂,并且进一步混合为料团;
c)任选地冷却料团并添加研磨的脂肪,并且进一步混合;
其中所述质构化植物蛋白在所述仿肉产品中水合65%至85%、优选地70%至80%。
在一个实施方案中,本发明还涉及用于制备碎仿肉产品的方法,所述碎仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,所述方法包括以下步骤:
a)将质构化植物蛋白与水混合;
b)添加粘结剂、风味剂和任选地着色剂,并且进一步混合为料团;
c)任选地冷却料团并添加研磨的脂肪,并且进一步混合;
d)研磨来自步骤b)或c)的料团以形成横截面直径介于2mm至5mm之间的条;
其中所述质构化植物蛋白在所述仿肉产品中水合65%至85%、优选地70%至80%。
优选地,本发明的仿肉产品是生的,意味着该产品在其制造过程中未被烹饪。
“仿肉产品”有时也称为肉类替代品、肉类取代品、模拟肉、人造肉、仿肉或素肉,在本文中是指专门由素食成分制成的食物产品,并且其在外观、味道、风味和质构方面具有与相应的真肉产品相同的质量。
“质构化植物蛋白”在文献中也称为“组织化植物”或“组织化植物蛋白”(TVP)。它通常是指脱脂植物蛋白粉,诸如例如脱脂大豆粉,其例如通过挤出成块或薄片加工而成。在本发明的一个优选实施方案中,仿肉产品包含介于20重量%至35重量%之间(总组合物的重量百分比)、优选地介于20重量%至30重量%之间、优选地介于22重量%至30重量%之间、优选地介于23重量%至28重量%之间(总组合物的重量百分比)的质构化植物蛋白。
本发明的术语“生的”意指“未烹饪的”。
术语“水合”意味着将质构化植物蛋白与水组合,所述水在22℃的温度下被质构化植物蛋白吸收。为清晰起见:100%水合的质构化植物蛋白是用水完全饱和的质构化植物蛋白,即不能吸收任何另外的水或任何另外的其他水性液体。0%水合的质构化植物蛋白是绝对干燥的并且不含有任何水或水分的质构化植物蛋白。50%水合的质构化植物蛋白是组合并吸收有50%的量的水的质构化植物蛋白,其可吸收所述水或具有吸收所述水的能力。对于本发明,将质构化植物蛋白吸收水或水分的能力视为在22℃的温度下在0%至100%的范围内是线性的。
在本发明的一个优选实施方案中,质构化植物蛋白为65%至85%水合的,优选地为67%至83%水合的,优选地为70%至80%水合的。在本发明的一个实施方案中,质构化植物蛋白的15%至35%不是水合的,优选地17%至33%不是水合的,优选地20%至30%不是水合的。确定最终产品的水合。
根据本发明的术语“调味剂”意指选自盐、糖、醋、酵母提取物、蔬菜粉末、细菌提取物、蔬菜提取物、反应型调味剂、水解植物蛋白、酸、配料(garnishes)、香草、香料或这些的组合的成分。根据本发明的仿肉产品包含0%至10%、优选地0.5%至10%、优选地0.5%至7%、优选地0.5%至5%、优选地1%至10%、优选地1%至5%(按组合物的重量计)的调味剂。WO2009040150或WO2010105842内描述了细菌提取物。WO2013092296内描述了蔬菜提取物。蔬菜粉末是指洋葱粉末、蒜粉末、番茄粉末、旱芹根粉末中的至少一种成分或它们的组合。配料、香草、香料或它们的组合选自欧芹、芹菜、胡芦巴、圆叶当归、迷迭香、马郁兰、莳萝、龙蒿、芫荽、姜、柠檬草、黄姜、辣椒、姜、辣椒粉、芥末、蒜、洋葱、姜黄、番茄、椰奶、奶酪、牛至、百里香、罗勒、红辣椒、辣椒粉、甜椒、墨西哥胡椒、白胡椒粉和黑胡椒或这些的组合。
术语“大理石花纹状”意指产品具有暗示大理石花纹的标记和着色,并且在本文中由质构化植物蛋白/粘结剂组合物和植物脂肪组合物的混合物标记。该视觉外观反映了如在相应的真肉产品中存在的脂肪和脂肪分布。
在本发明的一个优选的实施方案中,仿肉产品不包含来自动物来源的成分。本发明的产品是素食食物或纯素食食物产品。
在本发明的一个其他实施方案中,仿肉产品的质构化植物蛋白选自大豆蛋白、豌豆蛋白、扁豆蛋白、羽扇豆蛋白、小麦谷蛋白或它们的组合。另外的适当的蛋白质源可为来自豆类诸如青豆、红豆或黑豆、鹰嘴豆、蚕豆、螺旋藻或来自奇亚籽、昆诺阿藜籽或大麻籽的蛋白质。
在本发明的一个实施方案中,仿肉产品的粘结剂包含纤维素、纤维、糊化淀粉、非质构化蛋白分离物或它们的组合。在本发明的一个优选的实施方案中,粘结剂为甲基纤维素。在本发明的一个优选的实施方案中,仿肉产品包含介于1重量%至3重量%之间(总组合物的重量百分比)、优选地介于1.25重量%至2.5重量%之间、更优选地介于1.5重量%至2.25重量%之间(总组合物的重量百分比)的甲基纤维素。
“糊化淀粉”可以直接作为糊化淀粉采购,也可通过用水熬煮天然淀粉来实现。
“非质构化植物蛋白分离物”是指未经历质构化过程(诸如例如通过挤出)的蛋白分离物。
优选地,用于仿肉产品中的粘结剂为糊剂。“糊剂”是由所引用的成分和水制成并且构成本发明中的粘结剂的软塑料组合物。
在本发明的一个其他实施方案中,着色剂选自灯笼椒、甜菜根、胡萝卜、黑加仑、麦芽粉或它们的组合。在本发明的一个实施方案中,仿肉产品包含介于0.1重量%至5重量%之间(总组合物的重量百分比)、优选地介于0.1重量%至3重量%之间(总组合物的重量百分比)的着色剂。
在本发明的一个优选的实施方案中,所包含的脂肪在20℃的温度下、优选地在24℃的温度下为固体。
在本发明的一个实施方案中,脂肪是选自椰子脂、棕榈脂、牛油树脂或它们的组合的植物脂肪。
在本发明的一个优选的实施方案中,脂肪的平均粒度为0.5mm-4.5mm。在本发明的一个更优选的实施方案中,颗粒的平均粒度为1mm-3mm。这些颗粒的存在显著有助于改善大理石花纹状仿肉产品的视觉外观的形成。
“平均粒度”在本文中定义为意味着一批颗粒中的所有颗粒的90%落入特定的以[mm]为单位的限定尺寸范围内。颗粒的尺寸在本文中通过用适当的筛或网进行筛分来确定。
在本发明的一个实施方案中,仿肉产品包含介于1重量%至12重量%之间(总组合物的重量百分比)、优选地介于1重量%至7重量%之间、优选地介于1重量%至5重量%之间、优选地介于2重量%至5重量%之间(总组合物的重量百分比)的脂肪。
在本发明的一个其他实施方案中,在80℃下热处理至少5分钟之后,仿肉产品的大理石花纹状外观不再可见。这应当再次模仿在烹饪真的脂肪大理石花纹状肉产品时的过程和视觉效果。
在本发明的一个实施方案中,仿肉产品还包含油。油在低于20℃的温度下为液体。
在本发明的一个实施方案中,油为植物油,所述植物油选自菜籽油、葵花油、棉籽油、花生油、大豆油、橄榄油、椰子油、藻油、红花油、玉米油、米糠油、芝麻油、榛子油、鳄梨油、杏仁油、核桃油或它们的组合,优选菜籽油。
在本发明的一个实施方案中,仿肉产品包含介于1重量%至12重量%之间(总组合物的重量百分比)、优选地介于2重量%至7重量%之间的油。
在本发明的一个重要实施方案中,仿肉产品是生的并且在食用之前需要烹饪。本发明的仿肉产品旨在模仿生肉产品,所述生肉产品本身被商业化并且随后由消费者或专业餐厅烹饪。因此,本发明的仿肉产品是生的,意味着其先前未被烹饪。它作为生肉销售,并且需要由消费者或直接食品提供商烹饪。
在本发明的一个实施方案中,仿肉产品为肉饼、碎肉、球或香肠,更优选地为碎肉。
本领域的技术人员将理解,他们可以自由地组合针对本发明的不同实施方案所述的本文所公开的本发明的所有特征。根据实施例,本发明的其它优点和特征将显而易见。
实施例1:质构化植物蛋白的水合测量
水合测试测量质构化植物蛋白(TVP)在10分钟内吸收的环境水的量。
为执行此测试,称量25克的质构化植物蛋白,添加至300mL环境水(水的进入),混合称量的水和TVP,然后在不搅拌的情况下水合10分钟(不同于初始混合)并排水10分钟。称量水合产物。
计算水合率:(水合产物的重量–25)/25。测量表明,在10分钟时,已达到质构化植物蛋白的总水合率。
对于质构化大豆蛋白,已测得TVP的总水合容量为3.26。
对于质构化豌豆蛋白,已测得TVP的总水合容量为3.24。
实施例2:方法
将市售的质构化植物蛋白用水润湿。添加油和着色剂并以2000rpm混合240秒。添加所有干燥成分并以2000rpm进一步混合240秒,然后冷却至15℃(60℉)。将脂肪冷冻、切割并研磨,添加,并以500rpm混合为冷却的料团120秒。将该料团通过绞肉机压制,该绞肉机具有3.5mm的横截面条粒直径以获得碎肉产品,随后将其冷却或冷冻。
实施例3至9:
所有实施例已根据实施例2制备。
成分 | 实施例9 |
质构化豌豆蛋白[%] | 25.4 |
甲基纤维素[%] | 2 |
着色剂[%] | 0.5 |
风味剂[%] | 1.5 |
水[%] | 62.6 |
椰子油[%] | 3 |
菜籽油[%] | 5 |
水/蛋白质比率 | 2.46 |
蛋白质水合的% | 75.5 |
质构外观 | ++ |
口感 | ++ |
7名有经验的内部专门小组成员用于在“++”、“+”、“中性(0)”、“-”和“—”之间对实施例3至9的质构和口感进行评级。等级“++”表示最佳结果,并且“—”将是最差结果。仅当质构化蛋白为65%至85%水合时,碎肉产品的质构和口感具有良好的性能等级,表明当质构化蛋白为70%至80%水合时获得最佳结果。
Claims (15)
1.仿肉产品,所述仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,其中所述质构化植物蛋白为65%至85%、优选地70%至80%水合的。
2.根据权利要求1所述的仿肉产品,所述仿肉产品不包含来自动物来源的成分。
3.根据前述权利要求中的一项所述的仿肉产品,其中所述质构化植物蛋白选自大豆蛋白、豌豆蛋白、扁豆蛋白、羽扇豆蛋白、小麦谷蛋白或它们的组合。
4.根据前述权利要求中的一项所述的仿肉产品,其中所述质构化植物蛋白以介于20重量%至35重量%(总组合物的重量百分比)之间,优选地介于22重量%至30重量%之间的量被选择。
5.根据前述权利要求中的一项所述的仿肉产品,其中所述仿肉产品的总水与质构化植物蛋白之间的比率介于2.25至2.75之间,优选地介于2.3至2.5之间。
6.根据前述权利要求中的一项所述的仿肉产品,其中所述粘结剂包含纤维素、纤维、糊化淀粉、非质构化蛋白分离物或它们的组合。
7.根据前述权利要求中的一项所述的仿肉产品,其中所述粘结剂为其量介于1重量%至3重量%之间(总组合物的重量百分比)、优选地1.5重量%至2.25重量%的甲基纤维素。
8.根据前述权利要求中的一项所述的仿肉产品,其中所述仿肉产品还包含植物脂肪。
9.根据权利要求8所述的仿肉产品,其中所述植物脂肪选自椰子脂、棕榈脂、牛油树脂或它们的组合。
10.根据权利要求8或9所述的仿肉产品,其中所述仿肉产品由于所述脂肪的存在而具有大理石花纹状视觉外观。
11.根据权利要求8至10所述的仿肉产品,其中在80℃下热处理至少5分钟之后,所述仿肉产品的所述大理石花纹状外观不再可见。
12.根据前述权利要求中的一项所述的仿肉产品,其中所述仿肉产品是生的并且在食用之前需要烹饪。
13.根据前述权利要求中任一项所述的仿肉产品,所述仿肉产品为肉饼、碎肉、球或香肠,优选地为碎肉。
14.用于制备仿肉产品的方法,所述仿肉产品包含质构化植物蛋白、粘结剂、风味剂和任选地着色剂,所述方法包括以下步骤:
d)将所述质构化植物蛋白与水混合;
e)添加所述粘结剂、所述风味剂和任选地所述着色剂,并且进一步混合为料团;
f)任选地冷却所述料团并添加研磨的脂肪,并且进一步混合;
其中所述质构化植物蛋白在所述仿肉产品中水合65%至85%、优选地70%至80%。
15.根据权利要求14所述的用于制备仿肉产品的方法,其中所述方法还包括通过横截面股线直径介于2mm至5mm之间的绞肉机来压制来自步骤b)或c)的所述仿肉产品。
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PCT/EP2020/072719 WO2021037574A1 (en) | 2019-08-26 | 2020-08-13 | Meat ananlogue product comprising hydrated textured plant protein |
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CN113016931B (zh) * | 2021-03-05 | 2022-10-25 | 深圳市星期零食品科技有限公司 | 一种植物蛋白牛肉饼及其制作方法 |
CN112889995B (zh) * | 2021-03-05 | 2022-10-25 | 深圳市星期零食品科技有限公司 | 一种植物蛋白牛肉浆及其制作方法 |
NL2027755B1 (en) * | 2021-03-15 | 2022-09-27 | Bflike B V | Composition for meat analogues |
EP4312581A1 (en) * | 2021-03-22 | 2024-02-07 | AAK AB (Publ) | Meat-analogue composition comprising an interesterified blend of vegetable oil and fully hydrogenated vegetable oil |
EP4094584A1 (en) * | 2021-05-27 | 2022-11-30 | Les Nouveaux Fermiers | Method for producing plant-based sausages |
WO2022253643A1 (en) | 2021-06-02 | 2022-12-08 | Société des Produits Nestlé S.A. | Plant-based meat alternative product with a meat-like color appearance |
WO2023177765A1 (en) * | 2022-03-16 | 2023-09-21 | Mgpi Processing, Inc. | Plant-based meat alternative compositions for foodservice and preparation methods thereof |
WO2024010517A1 (en) * | 2022-07-06 | 2024-01-11 | Aak Ab (Publ) | Meat-analogue composition |
WO2024017802A1 (en) * | 2022-07-19 | 2024-01-25 | Société des Produits Nestlé S.A. | A process for preparing a formed plant-based food product |
CN117044823B (zh) * | 2023-07-19 | 2024-06-14 | 新疆农业科学院农产品贮藏加工研究所 | 多段变温适度挤压装置协同绿色稳态化交联固化剂重塑核桃粕纤维化组织蛋白的方法及应用 |
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CA3144313A1 (en) | 2021-03-04 |
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