CN1522597A - Composition for preparing soybean meat analogues product - Google Patents
Composition for preparing soybean meat analogues product Download PDFInfo
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- CN1522597A CN1522597A CNA031049192A CN03104919A CN1522597A CN 1522597 A CN1522597 A CN 1522597A CN A031049192 A CNA031049192 A CN A031049192A CN 03104919 A CN03104919 A CN 03104919A CN 1522597 A CN1522597 A CN 1522597A
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Abstract
The present invention relates to a composition for preparing fimitated meat product by using soybean as raw material and its preparation method. Said composition includes 5-30 wt% soybean separated protein powder, 80-50 wt% soybean low-temp. cake powder and 5-20 wt% wheat protein powder. Its preparation method includes the following steps: proportioning raw materials, adding water and mixing them, and forming at high-temp. and high-pressure by means of forming machine. Said fimitated meat has good taste and high nutrient.
Description
Invention field
The present invention relates to a kind of composition that is used to prepare the soybean meaty food.
Background technology
The raw material that is used at present the soybean meaty food abroad mostly is soybean isolate protein powder, and this soybean isolate protein powder is to be raw material with the low temperature soy meal, and through pulverizing, slurrying separates, and concentrates, and spray-drying is produced, but cost is higher.And domestic many employing soybean low temperature soy meal powder are raw material, and the low temperature soy meal powder is raw material with the soybean, and the drying peeling is flattened, the oil immersion extraction, oven dry is pulverized the back and is obtained, protein content is generally more than 45%, but low temperature soy meal powder mouthfeel is poor, and the glairy content of nutritional labeling is on the low side.
Summary of the invention
The purpose of this invention is to provide a kind of composition that is used to prepare the soybean meaty food, use the meaty food of described preparation of compositions to have nutrition, good mouthfeel, and the low advantage of cost.
Composition of the present invention comprises:
Soybean isolate protein powder 5-30wt%
Soybean low temperature soy meal powder 80-50wt%
Gluten powder 5-20wt%.
Composition of the present invention preferably includes:
Soybean isolate protein powder 20wt%
Soybean low temperature soy meal powder 70wt%
Gluten powder 10wt%.
Soybean isolate protein powder of the present invention, soybean low temperature soy meal powder and gluten powder are commercial product, for example soybean isolate protein powder can be buied from Shandong king Yu company, table mountain, Henan vegetable protein factory, the only albumen in Jilin Co., Ltd, low temperature soy meal can be buied from Shandong king Yu company, Heilungkiang Ha Gaoke company, can be from the Shanghai prosperous flavor of gluten powder Food Co., Ltd buys, and perhaps can prepare.For example, be raw material with the low temperature soy meal, through pulverizing, slurrying separates, and concentrates, and spray-drying can prepare soybean isolate protein powder, and its protein content is more than 85%.With the soybean is raw material, and the drying peeling is flattened, the oil immersion extraction, and oven dry is pulverized, and can prepare soybean low temperature soy meal powder, and its protein content is generally more than 45%.The protein content of gluten powder is usually more than 65%, and is preferred more than 75%.
Preparation of compositions method of the present invention comprises that described raw material is added water by proportioning to be mixed, and in HTHP undertissueization, produces textured soybean protein through twin-screw or single screw rod make-up machine.
Described textured soybean protein advantage is as follows:
1, cost is higher than the histone of making of low temperature soy meal far below the histone of making of separated protein powder, so at home with the suitable domestic demand of finished product price of the meaty food of histone processing of the present invention.
2, mouthfeel is good, and the meaty food mouthfeel made of Jia Gong histone is more near meat products according to the above ratio, and do not have bad sensation.
3, the protein content of the histone of this proportioning processing is more than 55%, and contains a certain amount of dietary fiber, is higher than the histone of preparing burden separately and producing with separated protein powder or low temperature soy meal again from nutrition-allocated proportion with comprehensively.
4, the histone of this charge ratio production is specifically designed to and produces the raw material that the soybean meaty food is used.
With above-mentioned textured soybean protein is primary raw material, can produce ham, sausage: after textured soybean protein is soaked, dehydration, take off fishy smell, be processed into the shredded meat shape with wire machine, join other supplementary material (as starch, spices, colouring agent, anticorrisive agent etc.) commonly used then and become soybean ham, big soybean sausage series products by meat packing goods processes.
Homely series of products can also be processed in textured soybean protein of the present invention: after textured soybean protein was soaked, fishy smell was taken off in dehydration, after fried smelling removal, instead the raw material of meat can be processed into the various homely goods of imitative meat, as mushroom sliced chicken, spicy beef etc.
Specific embodiment
Illustrate the present invention by the following examples.It should be understood that these embodiment only are used for illustrative purposes, do not limit the scope of the invention.
Embodiment 1
With the soybean is raw material, and the drying peeling is flattened, the oil immersion extraction, and oven dry is pulverized, preparation soybean low temperature soy meal powder, its protein content is more than 45%.With the low temperature soy meal powder is raw material, and through pulverizing, slurrying separates, concentrate, and spray-drying, the preparation soybean isolate protein powder, its protein content is more than 85%.With soybean isolate protein powder 20%, soybean low temperature soy meal powder 70%, adding suitable quantity of water with the commercial gluten powder 10% of low temperature (all the gross weight with the three is a benchmark) mixes, in high temperature (130-150 ℃) high pressure (for example 4-6 atmospheric pressure) undertissueization, produce textured soybean protein through the twin-screw make-up machine.With above-mentioned textured soybean protein is primary raw material, can produce ham, sausage: after textured soybean protein is soaked, dehydration, take off fishy smell, be processed into the shredded meat shape with wire machine, join other supplementary material (as starch, spices, colouring agent, anticorrisive agent etc.) commonly used then and become soybean ham, big soybean sausage series products by meat packing goods processes.
Embodiment 2
With the soybean is raw material, and the drying peeling is flattened, the oil immersion extraction, and oven dry is pulverized, preparation soybean low temperature soy meal powder, its protein content is more than 45%.With the low temperature soy meal powder is raw material, and through pulverizing, slurrying separates, concentrate, and spray-drying, the preparation soybean isolate protein powder, its protein content is more than 85%.With soybean isolate protein powder 15%, soybean low temperature soy meal powder 70%, adding suitable quantity of water with the commercial gluten powder 15% of low temperature (all the gross weight with the three is a benchmark) mixes, in high temperature (130-150 ℃) high pressure (for example 4-6 atmospheric pressure) undertissueization, produce textured soybean protein through the twin-screw make-up machine.With above-mentioned textured soybean protein is primary raw material, can produce ham, sausage: after textured soybean protein is soaked, dehydration, take off fishy smell, be processed into the shredded meat shape with wire machine, join other supplementary material (as starch, spices, colouring agent, anticorrisive agent etc.) commonly used then and become soybean ham, big soybean sausage series products by meat packing goods processes.
Claims (6)
1, a kind of composition that is used to prepare meaty food, described composition comprises:
Soybean isolate protein powder 5-30wt%
Soybean low temperature soy meal powder 80-50wt%
Gluten powder 5-20wt%.
2, according to the composition of claim 1, comprising:
Soybean isolate protein powder 20wt%
Soybean low temperature soy meal powder 70wt%
Gluten powder 10wt%.
3, according to the method for compositions of claim 1 or 2, comprise that described raw material is added water by proportioning to be mixed, through make-up machine in HTHP undertissueization.
4, use the meaty food of the preparation of compositions of claim 1 or 2.
5, according to the meaty food of claim 4, described meaty food is a ham.
6, according to the meaty food of claim 4, described meaty food is a sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031049192A CN1209035C (en) | 2003-02-28 | 2003-02-28 | Composition for preparing soybean meat analogues product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031049192A CN1209035C (en) | 2003-02-28 | 2003-02-28 | Composition for preparing soybean meat analogues product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1522597A true CN1522597A (en) | 2004-08-25 |
| CN1209035C CN1209035C (en) | 2005-07-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031049192A Expired - Fee Related CN1209035C (en) | 2003-02-28 | 2003-02-28 | Composition for preparing soybean meat analogues product |
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| CN (1) | CN1209035C (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322546B (en) * | 2008-07-15 | 2011-12-14 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN101322548B (en) * | 2008-07-15 | 2012-01-04 | 河南京华食品科技开发有限公司 | Method for preparing non-meat meat incense powder from degreasing soybean meal and yeast extract |
| CN101322547B (en) * | 2008-07-15 | 2012-05-02 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
| CN101889627B (en) * | 2010-01-15 | 2012-06-06 | 吉林省农业科学院 | Method for producing instant mock meat by using isolated soy protein |
| CN101322544B (en) * | 2008-07-15 | 2012-06-27 | 河南京华食品科技开发有限公司 | Method for preparing non-meat roast chicken powder and duck powdered meat from degreasing soybean meal |
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN102028095B (en) * | 2009-09-29 | 2013-10-23 | 哈高科大豆食品有限责任公司 | Organized wiredrawing protein and preparation method thereof |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
| CN104855526A (en) * | 2015-04-28 | 2015-08-26 | 福州大学 | Soybean meal-based beef-like product |
| CN105661260A (en) * | 2016-01-22 | 2016-06-15 | 福建农林大学 | Edible mushroom nutrient vegetarian meat dumpling and production method |
| CN105685785A (en) * | 2016-01-22 | 2016-06-22 | 福建农林大学 | Alga and dried shrimp flavored dumplings |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN107334146A (en) * | 2017-07-27 | 2017-11-10 | 贵州省贝真食业有限公司 | A kind of plain meat with healthcare function and preparation method thereof |
| CN107373316A (en) * | 2017-07-27 | 2017-11-24 | 贵州省贝真食业有限公司 | A kind of bionical meat of pure plant and its processing method for lifting sleep quality and strengthening brain function |
| CN107874263A (en) * | 2017-11-22 | 2018-04-06 | 保定素味珍食品有限公司 | Spicy plain canned Dongpo pork and preparation method thereof |
| CN113016932A (en) * | 2019-12-06 | 2021-06-25 | 丰益(上海)生物技术研发中心有限公司 | Composition for preparing wiredrawing protein, wiredrawing protein and preparation method thereof |
| CN113287720A (en) * | 2021-06-16 | 2021-08-24 | 山西振东五和健康科技股份有限公司 | High-protein bean vermicelli and preparation method thereof |
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| CN101664134B (en) * | 2009-09-29 | 2011-11-02 | 王连成 | Processing method of vegetable protein sausage |
-
2003
- 2003-02-28 CN CNB031049192A patent/CN1209035C/en not_active Expired - Fee Related
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322546B (en) * | 2008-07-15 | 2011-12-14 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN101322548B (en) * | 2008-07-15 | 2012-01-04 | 河南京华食品科技开发有限公司 | Method for preparing non-meat meat incense powder from degreasing soybean meal and yeast extract |
| CN101322547B (en) * | 2008-07-15 | 2012-05-02 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN101322544B (en) * | 2008-07-15 | 2012-06-27 | 河南京华食品科技开发有限公司 | Method for preparing non-meat roast chicken powder and duck powdered meat from degreasing soybean meal |
| CN102028095B (en) * | 2009-09-29 | 2013-10-23 | 哈高科大豆食品有限责任公司 | Organized wiredrawing protein and preparation method thereof |
| CN101889627B (en) * | 2010-01-15 | 2012-06-06 | 吉林省农业科学院 | Method for producing instant mock meat by using isolated soy protein |
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103005000B (en) * | 2013-01-08 | 2014-04-16 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
| CN103876061B (en) * | 2014-03-31 | 2016-04-27 | 宁波市素莲食品有限公司 | The preparation method of plant proteins lunch sausage |
| CN104855526A (en) * | 2015-04-28 | 2015-08-26 | 福州大学 | Soybean meal-based beef-like product |
| CN104855526B (en) * | 2015-04-28 | 2018-02-06 | 福州大学 | A kind of imitative beef product based on dregs of beans |
| CN105661260A (en) * | 2016-01-22 | 2016-06-15 | 福建农林大学 | Edible mushroom nutrient vegetarian meat dumpling and production method |
| CN105685785A (en) * | 2016-01-22 | 2016-06-22 | 福建农林大学 | Alga and dried shrimp flavored dumplings |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN107334146A (en) * | 2017-07-27 | 2017-11-10 | 贵州省贝真食业有限公司 | A kind of plain meat with healthcare function and preparation method thereof |
| CN107373316A (en) * | 2017-07-27 | 2017-11-24 | 贵州省贝真食业有限公司 | A kind of bionical meat of pure plant and its processing method for lifting sleep quality and strengthening brain function |
| CN107874263A (en) * | 2017-11-22 | 2018-04-06 | 保定素味珍食品有限公司 | Spicy plain canned Dongpo pork and preparation method thereof |
| CN113016932A (en) * | 2019-12-06 | 2021-06-25 | 丰益(上海)生物技术研发中心有限公司 | Composition for preparing wiredrawing protein, wiredrawing protein and preparation method thereof |
| CN113287720A (en) * | 2021-06-16 | 2021-08-24 | 山西振东五和健康科技股份有限公司 | High-protein bean vermicelli and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1209035C (en) | 2005-07-06 |
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