NL2030929A - Plant-based burger patty with beef flavor and preparation method thereof - Google Patents

Abstract

The present disclosure provides a plant—based Burger patty with a beef flavor and a preparation method, thereof. The plant—based Burger patty with a beef flavor includes the following raw materials: a beef flavor precursor composition, a vegetable 5 protein, a vegetable oil, a food coloring, an edible binder, transglutaminase (TG enzyme) and ferrous fumarate; the beef flavor precursor composition includes the following raw materials: cysteine, glycine, alanine, serine, methionine, xylose, ribose, I+G, an HVP, a yeast extract and thiamine; the vegetable protein 10 is one or a mixture of two selected from the group consisting of histone and wire—drawing protein. In the present disclosure, during cooking of the plant—based Burger patty with a beef flavor, the raw materials undergo a complex reaction with each other to produce a lifelike beef flavor, thereby improving flavor l5 distortion caused by addition of flavors. (+ Fig. l)

Description

P1134 /NLpd PLANT-BASED BURGER PATTY WITH BEEF FLAVOR AND PREPARATION METHOD

THEREOF

TECHNICAL FIELD The present disclosure belongs to the technical field of food processing, and particularly relates to a plant-based Burg- er patty with a beef flavor and a preparation method thereof.

BACKGROUND ART Vegetable protein-based vegetarian meat is made of plant proteins such as soy protein, pea protein and wheat protein as main raw materials, through pretreatment, seasoning, bonding, molding and other processes. The vegetable protein-based vege- tarian meat has a unique flavor and taste, rich essential amino acids and no cholesterol, which is deeply loved by consumers. With the improvement of people's health awareness, the demand for plant protein is increasing, such that products of the vege- table protein-based vegetarian meat have promising development prospects in the Chinese market.

Soybean, as an economical and high-quality vegetable pro- tein source, has attracted people's attention in recent years. The soybean is mainly used to make traditional foods, such as soybean milk, tofu and fermented products in Asia. In addition to high-quality proteins, carbohydrates and minerals, the soy- bean is also rich in isoflavones to reduce low-density lipopro- teins, thereby reducing the risk of cardiovascular diseases and coronary heart disease. In line with the requirements of modern people for foods, the soybean can be processed into various nov- el foods that are widely accepted by people.

The soybean is limited in developing a plant-based Burger patty with a beef flavor due to a certain soybean odor caused by oxidation of unsaturated fatty acids; in addition, real raw beef only has a bloody taste, and the characteristic flavor of beef is produced by reactions such as Maillard reaction, fatty acid oxidation and thiamine degradation during heating. At present, synthetic meat flavors are commonly added to mask the soybean odor and give the characteristic beef flavor to the vegetable protein. However, the flavors have a excessively strong top note, and will gradually degrade during cooking.

Therefore, it is a problem to be solved at present to find a vegetable protein-based vegetarian meat that has a more real- istic flavor and taste and is beneficial to health.

SUMMARY To overcome the shortcomings of the prior art, a first ob- jective of the present disclosure is to provide a plant-based Burger patty with a beef flavor. The present disclosure avoids a heavy soybean odor of bean proteins and flavor distortion caused by synthetic flavors, to produce a more realistic plant-based Burger patty with a beef flavor.

The objective of the present disclosure is achieved by the following technical solutions.

A plant-based Burger patty with a beef flavor includes the following raw materials: a beef flavor precursor composition, a vegetable protein, a vegetable oil, a food coloring, an edible binder, transglutaminase (TG enzyme) and ferrous fumarate; where the beef flavor precursor composition includes the following raw materials with a ratio in part by weight: cysteine 1.2-1.6%, glycine 0.4-0.8%, alanine 0.4-0.8%, serine 0.4-0.8%, methionine

0.4-0.8%, xylose 0.8-1.2%, ribose 0.8-1.2%, I+G 0.4-0.8%, a hy- drolyzed vegetable protein (HVP) 1.2-2%, a yeast extract 0.4-

0.8% and thiamine 0.1-0.3%; the vegetable protein is one or a mixture of two selected from the group consisting of histone and a wire-drawing protein; and the vegetable oil includes a solid coconut oil and a vegetable oil that is liquid at room tempera- ture. The normal temperature is 20-25°C.

Further, the plant-based Burger patty with a beef flavor may further include the following raw materials: an edible salt, monosodium glutamate and a seasoning oil including an onion oil and a garlic oil.

Further, the food coloring may be a mixture of barley- extracted melanin and sorghum-extracted haematochrome with a mass ratio of 50: 1.

Further, the vegetable oil that is liquid at room tempera- ture may be a sunflower oil.

Further, the vegetable protein may include the histone and the wire-drawing protein with a ratio in part by weight of (10- 30): 80.

Further, the edible binder may be a food-grade gum and/or starch, and the food-grade gum may be any one or a mixture of more selected from the group consisting of gelatin, xanthan gum, carrageenan and konjac gum.

Further, the edible binder may be a combination of a food- grade colloid and a modified starch.

Further, the vegetable protein may be a soybean protein, a pea protein and a wheat protein.

A second objective of the present disclosure is: A preparation method of the plant-based Burger patty with a beef flavor includes the following steps: step 1, vegetable protein weighing: weighing a certain pro- portion of the histone and/or the wire-drawing protein; step 2, solution preparation: dissolving the beef flavor precursor composition and the food coloring in water to prepare a solution; step 3, protein soaking: scaking the vegetable protein weighed in step 1 using the solution prepared in step 2 at 0- 4°C, and stirring evenly to obtain flavored protein particles; step 4, adhesive slurry configuration: adding the edible binder and the vegetable oil that is liquid at room temperature to water, stirring to obtain the adhesive slurry; where the edi- ble binder, the vegetable oil that is liquid at room temperature and the water have a ratio in part by weight of 1: (3-6): (8- 12}; step 5, ingredient addition: add the adhesive slurry ob- tained in step 4, the TG enzyme, the ferrous fumarate and the solid coconut oil to the protein particles obtained in step 3,

and stirring to mix uniformly to obtain mixed protein particles; where the adhesive slurry, the TG enzyme, the ferrous fumarate, the solid coconut oil and the protein particles have a ratio in part by weight of (27-30): 1: (0.007-0.014): (5-7): 100; and step 6, molding the mixed protein particles manually or in a mold to obtain the plant-based Burger patty with a beef fla- vor.

Further, the solution prepared in step 2 may include 0.8-

1.2% of the xylose, 0.8-1.2% of the ribose, 1.2-1.6% of the cys- teine, 0.4-0.8% of the glycine, 0.4-0.8% of the alanine, 0.4-

0.8% of the serine, 0.4-0.8% of the methionine, 0.4-0.8% of the I+G, 1.2-2% of the hydrolyzed plant protein, 0.4-0.8% of the yeast extract and 0.1-0.3% of the thiamine.

Further, the food coloring in the sclution prepared in step 2 may be the mixture of 2% of the barley-extracted melanin and

0.04% of the sorghum-extracted haematochrome.

Further, the solution prepared in step 2 may further in- clude 0.6% of the edible salt and 1% of the monosodium gluta- mate.

Further, in step 3, the prepared solution and the vegetable protein may have a mass ratio of 5: 4, and the soaking may be conducted under an ultrasonic treatment or a vacuum treatment.

Compared with the prior art, the present disclosure has the following beneficial effects.

1) In the present disclosure, the beef flavor precursor composition is added to the plant-based Burger patty with a beef flavor, and complex reactions occur during cooking to produce a realistic beef flavor, thereby improving the flavor distortion caused by adding flavors. Specifically, a complex Maillard reac- tion occurs between amino acids and reducing sugars to produce some heterocyclic compounds containing nitrogen, oxygen and sul- fur and some sulfhydryl compounds related to the beef flavor; the vegetable oil and the beef flavor precursor composition can react to produce flavor compounds similar to oxidation of animal fats, including acids, hydrocarbons, alcohols, esters, sulfur- containing compounds and heterocyclic compounds; thermal degra-

dation of the thiamine can produce thiol compounds related to taste of boiled beef; and the ferrous fumarate is added to simu- late the bloody taste of beef, making taste of the vegetarian meat Burger patty closer to real beef. The plant-based Burger 5 patty with a beef flavor is especially suitable for baking after greased, to have a flavor especially similar to the real beef.

2) In the present disclosure, the preparation method of the plant-based Burger patty with a beef flavor can achieve a meaty texture similar to the real beef. Especially after adding the binder, an adhesion between the histone and the wire-drawing protein can be strengthened to produce a mouthfeel similar to the animal meats.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows plant-based Burger patties with a beef flavor prepared in Examples 1-6, respectively; FIG. 2 shows a plant-based Burger patty with a beef flavor prepared in Examples 7; FIG. 3 shows plant-based Burger patties with a beef flavor prepared in Comparative Examples 1-6, respectively; FIG. 4 shows a total ion current diagram of the plant-based Burger patties with a beef flavor prepared in Examples 1-7, re- spectively; and FIG. 5 shows a total ion current diagram of the plant-based Burger patties with a beef flavor prepared in Comparative Exam- ples 1-6, respectively.

DETAILED DESCRIPTION OF THE EMBODIMENTS The present disclosure will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that, provided that there is no conflict, new embodiments can be formed by arbitrarily combining various em- bodiments or various technical features described below.

Example 1 A preparation method of a plant-based Burger patty with a beef flavor included the following steps:

step 1, a certain proportion of soybean histone and a soy- bean wire-drawing protein were weighed at a weight ratio of 8: 2; step 2, a beef flavor precursor composition and a food col- oring were dissolved in water to prepare a solution; a solution was prepared, including 1% of xylose, 1% of ri- bose, 1.4% of cysteine, 0.6% of glycine, 0.6% of alanine, 0.6% of serine, 0.6% of methionine, 0.2% of I+G (disodium nucleotide, mixed by disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) in a ratio of 1: 1), 1.6% of an HVP, 0.6% of a yeast ex- tract, 0.2% of thiamine, 0.6% of an edible salt, 1% of monosodi- um glutamate, 2% of barley-extracted melanin and 0.04% of sor- ghum-extracted haematochrome; step 3, the vegetable protein weighed in step 1 was soaked using the solution prepared in step 2 at 4°C for at least 24 h under an ultrasonic treatment or a vacuum treatment, and a soaked protein was stirred evenly to obtain flavored protein particles; where the prepared solution and the vegetable protein weighed in step 1 had a mass ratio of 5: 4; and the soaked pro- tein was added with 0.01% of an onion oil and 0.01% of a garlic oil, and stirred to mix well; step 4, an edible binder, a sunflower oil and ice water were mixed in a weight ratio of 1: 5: 10, and stirred to obtain an adhesive slurry; step 5, 30% of the adhesive slurry prepared in step 4,

0.01% of ferrous fumarate, 6.83 of a solid coconut oil and 1% of TG enzyme were added to the protein particles mixed well in step 3, and stirred to mix evenly to obtain mixed protein particles; where the ferrous fumarate could simulate a bloody taste of beef, making a taste of the vegetarian meat Burger patty closer to real beef; various iron source materials such as ferrous chloride, ferric chloride, food-grade ferrous sulfate, ferrous citrate and ferrous gluconate have been tested in previous tests, and the ferrous fumarate was an optimal selection to sim- ulate a taste closest to the real baked beef patties; and step 6, the mixed protein particles were molded manually or in a mold to obtain the plant-based Burger patty with a beef flavor. FIG. 1 shows the prepared plant-based Burger patty with a beef flavor.

In this example, the histone and the wire-drawing protein were produced by Hong Chang Biotechnology (Suzhou) Co., Ltd., with product models of 6005 and 3003, respectively. The edible binder was a finished product purchased from Cargill, including a food-grade colloid and a modified starch as specific ingredi- ents.

Example 2 A plant-based Burger patty with a beef flavor was provided, where raw materials used were the same as in Example 1, and a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 0.8% of xylose,

0.8% of ribose, 1.2% of cysteine, 0.4% of glycine, 0.4% of ala- nine, 0.4% of serine, 0.4% of methionine, 0.4% of I+G, 1.2% of a plant hydrolyzed protein, 0.4% of a yeast extract, 0.1% of thia- mine, 0.6% of an edible salt, 1% of monosodium glutamate, 2% of barley-extracted melanin and 0.04% of sorghum-extracted haemato- chrome; step 5, other ingredients were added: 30% of the adhesive slurry prepared in step 4, 0.007% of ferrous fumarate, 6.8% of a solid coconut oil and 1% of TG enzyme were added to the protein particles mixed well in step 3, and stirred to mix evenly to ob- tain mixed protein particles.

FIG. l-Example 2 shows the prepared plant-based Burger pat- ty with a beef flavor.

Example 3 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 1, proteins used were all a wire-drawing protein; step 2, a solution was prepared, including 1.2% of xylose,

1.2% of ribose, 1.6% of cysteine, 0.8% of glycine, 0.8% of ala- nine, 0.8% of serine, 0.8% of methionine, 0.8% of I+G, 2% of a plant hydrolyzed protein, 0.8% of a yeast extract, 0.3% of thia- mine, 0.6% of an edible salt, 1% of monosodium glutamate, 2% of barley-extracted melanin and 0.04% of sorghum-extracted haemato- chrome; step 5, 30% of the adhesive slurry prepared in step 4,

0.014% of ferrous fumarate, 6.8% of a solid coconut oil and 1% of TG enzyme were added to the protein particles mixed well in step 3, and stirred to mix evenly to obtain mixed protein parti- cles.

FIG. 1-Example 3 shows the prepared plant-based Burger pat- ty with a beef flavor. Example 4 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 1, proteins used were all histone; step 2, a solution was prepared, including 0.8% of xylose,

1.2% of ribose, 1.2% of cysteine, 0.8% of glycine, 0.4% of ala- nine, 0.8% of serine, 0.8% of methionine, 0.8% of I+G, 1.2% of an HVP, 0.4% of a yeast extract, 0.1% of thiamine, 0.6% of an edible salt, 1% of monosodium glutamate, 2% of barley-extracted melanin and 0.04% of sorghum-extracted haematochrome. FIG. 1-Example 4 shows the prepared plant-based Burger pat- ty with a beef flavor. Example 5 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 1% of xylose, 1% of ribose, 1.4% of cysteine, 0.6% of glycine, 0.6% of alanine,

0.6% of serine, 0.6% of methionine, 0.2% of I+G, 1.6% of an HVP,

0.6% of a yeast extract and 0.23 of thiamine. No edible salt, monosodium glutamate and food coloring were added. FIG. l-Example 5 shows the prepared plant-based Burger pat- ty with a beef flavor. Example 6

A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 1% of xylose, 1% of ribose, 1.4% of cysteine, 0.6% of glycine, 0.6% of alanine,

0.6% of serine, 0.6% of methionine, 0.2% of I+G, 1.6% of an HVP,

0.6% of a yeast extract, 0.2% of thiamine, 0.6% of an edible salt, 1% of monosodium glutamate and 0.02% of amaranth red. FIG. l-Example 6 shows the prepared plant-based Burger pat- ty with a beef flavor. Example 7 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 1% of xylose, 1% of ribose, 1.4% of cysteine, 0.6% of glycine, 0.6% of alanine,

0.06% of serine, 0.6% of methionine, 0.2% of I+G, 1.6% of an HVP,

0.6% of a yeast extract, 0.2% of thiamine, 1% of monosodium glu- tamate and 0.04% of amaranth red. No edible salt was added. FIG. 2 shows the prepared plant-based Burger patty with a beef flavor. Comparative Example 1 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 0.4% of xylose,

0.4% of ribose, 0.6% of cysteine, 0.2% of glycine, 0.2% of ala- nine, 0.2% of serine, 0.2% of methionine, 0.2% of I+G, 1% of a plant hydrolyzed protein, 0.2% of a yeast extract, 0.06% of thi- amine; step 6, 0.003% of ferrous fumarate was added. The other steps were the same as in Example 1. Comparative Example 2 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in:

step 2, a solution was prepared, without xylose, ribose, cysteine, glycine, alanine, serine, methionine, I+G, a plant hy- drolyzed protein, a yeast extract and thiamine. The other steps were the same as in Example 1. Comparative Example 3 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 2% of xylose, 2% of ribose, 2.6% of cysteine, 1.6% of glycine, 1.6% of alanine,

1.6% of serine, 1.6% of methionine, 1.6% of I+G, 1.6% of a plant hydrolyzed protein, 1.6% of a yeast extract and 1% of thiamine. The other steps were the same as in Example 1. Comparative Example 4 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, without xylose, ribose, cysteine, glycine, alanine, serine, methionine, I+G, a plant hy- drolyzed protein, a yeast extract and thiamine; 0.2% of a beef flavor was added, and other steps were the same as in Example 1. Comparative Example 5 A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: step 2, a solution was prepared, including 2% of xylose, 2% of ribose, 2.6% of cysteine, 0.6% of glycine, 0.6% of alanine,

0.6% of serine, 0.2% of methionine, 0.2% of I+G, 1.6% of a plant hydrolyzed protein, 1.6% of a yeast extract, 0.06% of thiamine. The other steps were the same as in Example 1. Comparative Example © A plant-based Burger patty with a beef flavor was provided, where a preparation method was similar to that in Example 1, differing in: In step ©, no ferrous fumarate was added, and other steps were the same as in Example 1.

The plant-based Burger patties with a beef flavor prepared in Examples 1-7 and Comparative Examples 1-6 were greased, and baked in an oven at 200°C for 2 min on both the front and back sides; after baking, 2.0 g of each sample was put in a headspace bottle, and 1 microliter of internal standard Z2-methyl-3-

heptanone (0.816 mg/mL) was added; and analysis was conducted by gas chromatography-olfactometry-mass spectrometry (GC-0-MS). Pictures of the plant-based Burger patties with a beef flavor of Examples 1-7 before baking are as shown in FIG. 1 and FIG. 2;

pictures of the plant-based Burger patties with a beef flavor of Comparative Examples 1-6 before baking are as shown in FIG. 3; total ion current diagrams obtained by analysis of each sample are as shown in FIG. 4 and FIG. 5; types and concentrations of detected compounds are shown in Table 1; scoring standards for sensory evaluation are shown in Table 2; and sensory evaluation results are shown in Table 3.

Table 1 Concentrations of flavor compounds in products of Examples 1-7 (El to E7) and Comparative Ex- amples 1-6 (CEl to CE6) Compound name E1 E2 E3 E4 ES E6 E7 CE1 CE2 CE3 CE4 CES CE6 Pyrazine 135.99 0.00 82.28 70.89 99.69 133.57 93.73 0.00 16.69 90.29 48.69 63.55 66.26 2-methylpyrazine 221.77 141.62 132.97 145.23 163.93 195.72 193.02 100.66 33.91 130.00 123.07 107.27 151.27 2,5-dimethylpyrazine 367.45 250.23 208.14 223.94 240.23 304.82 30345 162.44 52.24 206.65 187.87 167.46 227.10 2,6-dimethylpyrazine 128.51 45.39 66.20 49.35 47.29 101.72 65.57 0.00 10.76 0.00 40.41 36.17 48.26 2-ethylpyrazine 45.26 31.37 31.07 28.84 34.03 47.79 39.84 0.00 7.64 32.21 24.91 27.07 30.62 2,3-dimethylpyrazine 29.29 18.50 18.24 18.72 17.61 23.88 0.00 14.22 3.76 16.53 16.29 14.96 19.80 2-ethyl-6-methylpyrazine 0.00 28.89 29.11 0.00 0.00 0.00 0.00 0.00 0.00 18.69 0.00 24.30 0.00 2-ethyl-5-methylpyrazine 112.45 68.30 87.11 65.78 78.25 100.29 89.81 66.83 20.02 82.70 62.19 70.08 68.73 2,3,5-trimethylpyrazine 149.22 81.98 112.87 88.78 97.72 124.00 123.84 106.10 21.97 84.99 82.41 99.01 87.70 3-ethyl-2,5- methylpyrazine 224.45 216.58 129.81 195.36 160.26 189.40 266.32 107.66 37.64 134.67 194.28 108.11 0.00 2-ethyl-3,5- dimethylpyrazine 35.40 16.46 19.00 30.48 21.68 29.34 25.67 28.85 7.78 18.58 15.19 19.19 17.97 2-ethylfuran 31.28 19.55 12.34 16.48 24.48 23.30 0.00 11.58 4.88 16.17 15.94 17.03 23.01 2-n-butylfuran 26.72 0.00 0.00 0.00 0.00 13.24 0.00 20.30 0.00 8.10 0.00 13.55 0.00 2-n-pentylfuran 1203.93 844.61 427.79 609.97 674.46 754.51 909.75 727.62 180.79 0.00 635.48 389.72 730.78

2-acetylfuran 24.72 14.12 0.00 18.06 12.71 16.38 20.91 10.07 6.36 0.00 9.16 11.81 14,70 3-{methylthio)propionald ehyde 171.15 0.00 50.77 325.25 90.75 156.03 77.98 50.51 86.27 84.51 0.00 80.82 37.87 Methyl isovalerate 0.00 0.00 0.00 0.00 0.00 0.00 1.71 30.63 0.00 0.00 0.00 0.00 0.00 Total concentration of beef flavor-related com- 2907.60 1777.60 1407.69 1887.12 1763.09 2214.00 2211.61 1437.49 490.73 924.09 1455.90 1250.10 1524.07 pounds 2-butanone 51.47 16.37 11.67 25.21 18.70 24.87 20.64 6.52 0.00 0.00 15.54 11.10 22.44 2-methylbutanal 25.86 0.00 7.70 10.79 8.32 10.79 11.61 7.05 7.43 0.00 4.25 6.99 8.67 Isovaleraldehyde 67.07 0.00 19.42 0.00 17.28 26.33 47.92 17.69 11.92 0.00 0.00 16.68 0.00 Valeraldehyde 69.79 33.27 32.57 42.73 40.73 57.65 3.62 41.17 13.22 36.86 39.38 36.45 39.55 Cis-2-nonen-1-ol 4.63 2.53 0.00 1.74 2.21 2.47 0.00 2.66 0.00 1.99 2.06 0.00 2.04 Hexanal 638.62 274.41 279.70 387.35 314.18 432.33 354.85 35936 107.74 332.55 312.66 321.96 363.66 peach aldehyde 0.00 0.00 0.00 0.00 0.00 6.71 0.00 6.13 0.00 0.00 0.00 0.00 0.00 2,5-dimethyl-3-hexanone 0.00 0.00 10.19 0.00 0.00 0.00 0.00 10.19 85.80 10.14 0.00 0.00 0.00 2-heptanone 0.00 347.19 266.44 318.44 388.13 0.00 459.35 27894 0.00 0.00 314.06 190.13 372.88 2-hexenal 0.00 0.00 0.00 0.00 0.00 0.00 0.00 23.92 0.00 0.00 0.00 0.00 0.00 1-pentanol 56.39 30.98 36.93 35.76 33.25 46.50 46.82 30.85 8.85 29.89 31.19 38.59 36.03 Octanal 55.56 0.00 24.66 22.69 0.00 0.00 0.00 51.73 18.07 34.05 0.00 24.36 0.00 2,3-octanedione 20.96 0.00 0.00 0.00 0.00 0.00 0.00 12.95 0.00 12.30 0.00 10.22 0.00 n-hexanol 72.45 39.67 36.43 41.34 43.69 71.96 70.12 40.41 12.75 38.88 37.04 36.16 41.06 Nonanal 127.63 40.00 61.78 78.90 89.79 95.30 94.74 56.16 76.92 43.34 79.35 54.96 89.12 Trans-2-octenal 32.22 17.30 8.56 20.41 21.38 29.45 22.43 19,87 15,86 19.77 25.84 17.79 16.86 1-octene-3-ol 106.73 0.00 0.00 0.00 67.19 88.22 0.00 74.35 22.50 67.37 0.00 59.99 0.00 Furfural 160.03 94.23 91.92 120.98 67.98 99.80 119.63 76.50 57.62 58.23 74.61 87.72 97.65 2-ethylhexanol 0.00 19.93 12.40 0.00 0.00 28.58 0.00 14.66 12.67 10.25 0.00 12.48 0.00 3-nonen-2-one 8.72 5.27 3.09 0.00 5.24 5.88 5.96 3.78 0.00 0.00 0.00 0.00 4.49 Benzaldehyde 689.10 330.49 251.23 394.97 367.99 44393 377.17 379.81 150.79 0.00 300.83 248.54 302.61 Trans-2-nonanal 14.38 9.22 11.63 11.91 10.67 15.41 11.64 12.93 11.27 0.00 12.35 10.29 10.69 Linalool 0.00 0.00 0.00 0.00 0.00 0.00 0.00 6.28 0.00 0.00 11.47 0.00 0.00 Octanol 27.24 0.00 0.00 0.00 0.00 0.00 0.00 16.63 10.67 0.00 12.05 0.00 10.31 Furfuryl alcohol 138.52 0.00 67.87 91.56 76.61 0.00 0.00 58.75 28.52 0.00 63.17 60.42 0.00 Benzyl alcohol 23.54 12.90 10.61 19.01 13.73 0.00 17.77 11.29 0.00 319.89 11.78 11.87 15.67 Methyl maltol 244.54 245.88 202.87 194.14 225.79 0.00 303.92 180.33 122.85 61.68 163.86 194.95 220.04 Total concentration of soybean flavor-related 2635.47 1519.65 1447.67 1817.94 1812.87 1486.18 1968.20 1800.92 775.44 1077.18 1511.48 1451.66 1653.77 compounds

Table 2 Reference standard for sensory evaluation i [see [semanas 2 Beef smell 1-5 points represent the beef smell from weak to strong 4 Beef taste 1-5 points represent the beef taste from weak to strong 4 Soybean odor 1-5 points represent the soybean odor from weak to strong 4 | Appearance 1-5 points represent the appearance from poor to excellent | 4 | Preference 1-5 points represent the preference from low to high Table 3 sensory evaluation scoring result

EEE

Comparative Example 1 29 Comparative Example 6 4.0 26 As shown in Table 1, the types and concentrations of flavor compounds in the plant-based Burger patties with a beef flavor in Examples 1-7 and Comparative Examples 1-6 are summarized after analysis by the GC-0-MS technology. The flavor compounds in each vegetarian meat Burger patties are divided into two parts. A first part includes pyrazines, furans, 3-{(methylthio)propionaldehyde and methyl isovalerate, which are compounds related to the beef fla- vor. A second part includes ketones, aldehydes and alcohol com- pounds, which are related to vegetable proteins; and some of these compounds, such as hexanal, benzaldehyde, l-octene-3-one, are highly related to the soybean odor.

Table 2 shows scoring standards for sensory evaluation from five levels of beef smell, beef taste, soybean odor, appearance and overall preference. The results are shown in Table 3.

It can be seen from Table 1 and Table 3 that the product pro- duced in Example 1 has the best flavor, the strongest beef flavor, and the highest degree of preference for sensory evaluation; in Example 5, there is no barley-extracted melanin, edible salt or monosodium glutamate; in Example 6, the barley-extracted melanin is replaced with amaranth red; in Example 7, no edible salt is added, and the barley-extracted melanin is replaced with the ama- ranth red. The results show that the types of pigments and the contents of edible salt and monosodium glutamate will not have a significant impact on the flavor of plant-based Burger patty. Com- pared with Example 1, the concentrations of flavor compounds in Examples 2, 3 and 4 all decrease to varying degrees, but the changes are not obvious; the contents of flavor precursors such as reducing sugar, amino acid, thiamine, HVP, I+G, yeast extract and ferrous fumarate added in Examples 2, 3 and 4 increase or decrease within a specified range. The results show that the increase or decrease of the added flavor precursors within the selected range will not have a significant impact on the flavor of the product.

The appearances of Examples 3 and 4 have a relatively low score, the histone/wire-drawing protein used in these two examples have a ratio different from that of other examples. The results show that the different ratios of histone/wire-drawing protein will affect the appearance of the product, but have no significant effect on the flavor of the product. The groups with the barley-extracted melanin and the sorghum-extracted haematochrome as practical pig- ments have a color close to that of real beef, thereby realizing a desirable appearance.

Compared with Examples, the concentrations of flavor precur- sors in Comparative Examples 1-6 are increased or decreased out- side the specified concentration. GC-0-MS analysis and sensory evaluation results show that the flavor of the products of Exam- ples 1-7 is quite different from that of Examples.

While the above-described embodiments are merely preferred embodiments of the present disclosure, it is not intended to limit the scope of the present disclosure, and any insubstantial changes and replacements made by those skilled in the art on the basis of the present disclosure fall within the protection scope of the present disclosure.

Claims (10)

CONCLUSIONS A vegetable based burger patty with beef flavor, comprising the following raw materials: a composition of a beef flavor precursor, a vegetable protein, a vegetable oil, a food coloring agent, an edible binder, transglutaminase (TG enzyme) and ferrous fumarate; wherein the composition of a beef flavor precursor comprises the following raw materials in a proportion by weight: cysteine 1.2 to 1.6%, glycine 0.4 to 0.83, alanine 0.4 to 0.8%, serine 0, 4 to 0.8%, methionine 0.4 to 0.8%, xylose 0.8 to 1.2%, ribose 0.8 to 1.25%, I+G 0.4 to 0.8%, a hydrolyzed vegetable protein (HVP) 1.2 to 2%, a yeast extract 0.4 to 0.8% and thiamine 0.1 to 0.3%; wherein the vegetable protein is one or a mixture of two selected from the group consisting of histone and a thread drawing protein; and wherein the vegetable oil comprises a solid coconut oil and a vegetable oil that is liquid at room temperature. The beef flavor vegetable based burger patty according to claim 1, further comprising the following raw materials: an edible salt, monosodium glutamate and a seasoning oil comprising an onion oil and a garlic oil. The vegetable based beef flavored burger patty according to claim 1, wherein the food colorant is a mixture of barley extracted melanin and sorghum extracted hematochrome at a mass ratio of 50:1. The vegetable based burger patty with beef flavor according to claim 1, wherein the vegetable oil liquid at room temperature is a sunflower oil. The beef flavor vegetable based burger patty of claim 1, wherein the vegetable protein comprises the histone and the thread drawing protein in a weight ratio of (10 to 30):80. A method for preparing the vegetable based beef flavored burger patty according to any one of claims 1 to 5, comprising the steps of: step 1, weighing vegetable protein: weighing a certain portion of the histone and/or the wire drawing protein; step 2, preparing the solution: dissolving the composition of the beef flavor precursor and the food colorant in water to prepare a solution; step 3, protein soaking: soaking the vegetable protein weighed in step 1 using the solution prepared in step 2 at 0 to 4°C, and stirring evenly to obtain flavored protein particles; step 4, configuration of the glue slurry: adding the edible binder and the vegetable oil liquid at room temperature to water, stirring to obtain the glue slurry; wherein the edible binder, vegetable oil liquid at room temperature and water have a weight ratio of 1: (3 to 6): (8 to 12); step 5, addition of ingredients: add the glue suspension obtained in step 4, TG enzyme, ferrous fumarate and coconut oil solids to the protein particles obtained in step 3, and stir to mix evenly to obtain mixed protein particles; wherein the glue slurry, TG enzyme, ferrous fumarate, coconut oil solids and protein particles have a weight ratio of (27 to 30): 1: (0.007 to 0.014): (5 to 7): 100; and step 6, shaping the blended protein particles manually or in a mold to obtain the beef-flavored vegetable-based burger patty. The method for preparing the beef flavor vegetable burger patty according to claim 6, wherein the solution prepared in step 2 contains 0.8 to 1.2% of the xylose, 0.8 to 1.2% of the ribose, 1 .2 to 1.63 of the cysteine, 0.4 to 0.83 of the glycine, 0.4 to 0.8% of the alanine, 0.4 to 0.8% of the serine, 0.4 to 0 .8% of the methionine, 0.4 to 0.8% of the I+G, 1.2 to 2% of the HVP, 0.4 to 0.83 of the yeast extract and 0.1 to 0.3% of the thiamine. The method for preparing the vegetable burger patty with beef flavor according to claim 7, wherein the food colorant in the solution prepared in step 2 is the mixture of 2% of the melanin extracted from barley and 0.04% of the melanin extracted from sorghum extracted hematochrome. The method for preparing the beef flavor vegetable burger patty according to claim 7, wherein the solution prepared in step 2 further comprises 0.6% of the edible salt and 1% of the monosodium glutamate. The method for preparing the vegetable burger patty with beef flavor according to claim 7, wherein in step 3, the prepared solution and the vegetable protein have a mass ratio of 5:4, and the soaking is performed under an ultrasonic treatment or a vacuum treatment.