NL2030929B1 - Plant-based burger patty with beef flavor and preparation method thereof - Google Patents
Plant-based burger patty with beef flavor and preparation method thereof Download PDFInfo
- Publication number
- NL2030929B1 NL2030929B1 NL2030929A NL2030929A NL2030929B1 NL 2030929 B1 NL2030929 B1 NL 2030929B1 NL 2030929 A NL2030929 A NL 2030929A NL 2030929 A NL2030929 A NL 2030929A NL 2030929 B1 NL2030929 B1 NL 2030929B1
- Authority
- NL
- Netherlands
- Prior art keywords
- beef
- vegetable
- protein
- plant
- burger patty
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 92
- 235000019634 flavors Nutrition 0.000 title claims abstract description 92
- 235000015278 beef Nutrition 0.000 title claims abstract description 89
- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 48
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 48
- 235000018102 proteins Nutrition 0.000 claims abstract description 47
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 34
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 34
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 26
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000019157 thiamine Nutrition 0.000 claims abstract description 20
- 229960003495 thiamine Drugs 0.000 claims abstract description 20
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011721 thiamine Substances 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 239000004471 Glycine Substances 0.000 claims abstract description 17
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 17
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 17
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000004279 alanine Nutrition 0.000 claims abstract description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 17
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 17
- 235000018417 cysteine Nutrition 0.000 claims abstract description 17
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229930182817 methionine Natural products 0.000 claims abstract description 17
- 239000012138 yeast extract Substances 0.000 claims abstract description 17
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 16
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims abstract description 16
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 16
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000011773 ferrous fumarate Substances 0.000 claims abstract description 16
- 235000002332 ferrous fumarate Nutrition 0.000 claims abstract description 16
- 229960000225 ferrous fumarate Drugs 0.000 claims abstract description 16
- 239000002243 precursor Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 108010033040 Histones Proteins 0.000 claims abstract description 13
- 239000011230 binding agent Substances 0.000 claims abstract description 12
- 239000000576 food coloring agent Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 3
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 53
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 claims description 26
- 239000002245 particle Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 239000003240 coconut oil Substances 0.000 claims description 9
- 235000019864 coconut oil Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 239000001068 allium cepa oil Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000010647 garlic oil Substances 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 238000009489 vacuum treatment Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims 7
- 239000003292 glue Substances 0.000 claims 4
- 239000000725 suspension Substances 0.000 claims 4
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract description 15
- 238000005491 wire drawing Methods 0.000 abstract description 10
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 description 16
- 235000010469 Glycine max Nutrition 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 229960003767 alanine Drugs 0.000 description 14
- 229960002433 cysteine Drugs 0.000 description 14
- 229960001153 serine Drugs 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 9
- 239000000853 adhesive Substances 0.000 description 8
- 230000001070 adhesive effect Effects 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- OQAGVSWESNCJJT-UHFFFAOYSA-N Methyl 3-methylbutanoate Chemical compound COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 4
- WLDHEUZGFKACJH-UHFFFAOYSA-K amaranth Chemical compound [Na+].[Na+].[Na+].C12=CC=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(O)=C1N=NC1=CC=C(S([O-])(=O)=O)C2=CC=CC=C12 WLDHEUZGFKACJH-UHFFFAOYSA-K 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 2
- XCBBNTFYSLADTO-UHFFFAOYSA-N 2,3-Octanedione Chemical compound CCCCCC(=O)C(C)=O XCBBNTFYSLADTO-UHFFFAOYSA-N 0.000 description 2
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 2
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 2
- JZBCTZLGKSYRSF-UHFFFAOYSA-N 2-Ethyl-3,5-dimethylpyrazine Chemical compound CCC1=NC=C(C)N=C1C JZBCTZLGKSYRSF-UHFFFAOYSA-N 0.000 description 2
- RAFHQTNQEZECFL-UHFFFAOYSA-N 2-Ethyl-6-methylpyrazine Chemical compound CCC1=CN=CC(C)=N1 RAFHQTNQEZECFL-UHFFFAOYSA-N 0.000 description 2
- OXCKCFJIKRGXMM-UHFFFAOYSA-N 2-ethyl-5-methylpyrazine Chemical compound CCC1=CN=C(C)C=N1 OXCKCFJIKRGXMM-UHFFFAOYSA-N 0.000 description 2
- 239000001908 2-ethyl-5-methylpyrazine Substances 0.000 description 2
- HLPIHRDZBHXTFJ-UHFFFAOYSA-N 2-ethylfuran Chemical compound CCC1=CC=CO1 HLPIHRDZBHXTFJ-UHFFFAOYSA-N 0.000 description 2
- YIWUKEYIRIRTPP-UHFFFAOYSA-N 2-ethylhexan-1-ol Chemical compound CCCCC(CC)CO YIWUKEYIRIRTPP-UHFFFAOYSA-N 0.000 description 2
- MBDOYVRWFFCFHM-UHFFFAOYSA-N 2-hexenal Chemical compound CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 2
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 description 2
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 2
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- 108010084695 Pea Proteins Proteins 0.000 description 2
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- SLIUELDPAPMQIB-IDIVVRGQSA-N [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 Chemical compound [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 SLIUELDPAPMQIB-IDIVVRGQSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 229960002449 glycine Drugs 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 2
- 150000002391 heterocyclic compounds Chemical class 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 229960004452 methionine Drugs 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 2
- 235000019702 pea protein Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- -1 thiol compounds Chemical class 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- 239000001893 (2R)-2-methylbutanal Substances 0.000 description 1
- HDKLIZDXVUCLHQ-BQYQJAHWSA-N (3E)-3-nonen-2-one Chemical compound CCCCC\C=C\C(C)=O HDKLIZDXVUCLHQ-BQYQJAHWSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- HDKLIZDXVUCLHQ-UHFFFAOYSA-N (E)-3-Nonen-2-one Natural products CCCCCC=CC(C)=O HDKLIZDXVUCLHQ-UHFFFAOYSA-N 0.000 description 1
- LVBXEMGDVWVTGY-VOTSOKGWSA-N (E)-oct-2-enal Chemical compound CCCCC\C=C\C=O LVBXEMGDVWVTGY-VOTSOKGWSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- NSSALFVIQPAIQK-FPLPWBNLSA-N (Z)-2-Nonen-1-ol Chemical compound CCCCCC\C=C/CO NSSALFVIQPAIQK-FPLPWBNLSA-N 0.000 description 1
- TUIWMHDSXJWXOH-UHFFFAOYSA-N 2,5-dimethylhexan-3-one Chemical compound CC(C)CC(=O)C(C)C TUIWMHDSXJWXOH-UHFFFAOYSA-N 0.000 description 1
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 1
- MBDOYVRWFFCFHM-SNAWJCMRSA-N 2-Hexenal Natural products CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 1
- IEMMBWWQXVXBEU-UHFFFAOYSA-N 2-acetylfuran Chemical compound CC(=O)C1=CC=CO1 IEMMBWWQXVXBEU-UHFFFAOYSA-N 0.000 description 1
- NWZIYQNUCXUJJJ-UHFFFAOYSA-N 2-butylfuran Chemical compound CCCCC1=CC=CO1 NWZIYQNUCXUJJJ-UHFFFAOYSA-N 0.000 description 1
- 239000001363 2-ethyl-3,5-dimethylpyrazine Substances 0.000 description 1
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 1
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000019445 benzyl alcohol Nutrition 0.000 description 1
- ZTQSAGDEMFDKMZ-UHFFFAOYSA-N butyric aldehyde Natural products CCCC=O ZTQSAGDEMFDKMZ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229960002089 ferrous chloride Drugs 0.000 description 1
- 239000011640 ferrous citrate Substances 0.000 description 1
- 235000019850 ferrous citrate Nutrition 0.000 description 1
- 239000004222 ferrous gluconate Substances 0.000 description 1
- 235000013924 ferrous gluconate Nutrition 0.000 description 1
- 229960001645 ferrous gluconate Drugs 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- APVZWAOKZPNDNR-UHFFFAOYSA-L iron(ii) citrate Chemical compound [Fe+2].OC(=O)CC(O)(C([O-])=O)CC([O-])=O APVZWAOKZPNDNR-UHFFFAOYSA-L 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- NGGPLHHTRNJSDT-UHFFFAOYSA-N methylmaltol Natural products COC1=C(C)OC=CC1=O NGGPLHHTRNJSDT-UHFFFAOYSA-N 0.000 description 1
- 125000002816 methylsulfanyl group Chemical group [H]C([H])([H])S[*] 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940070376 protein Drugs 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 230000036647 reaction Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000001508 sulfur Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229960005349 sulfur Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- LVBXEMGDVWVTGY-UHFFFAOYSA-N trans-2-octenal Natural products CCCCCC=CC=O LVBXEMGDVWVTGY-UHFFFAOYSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
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 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 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 distortion caused by addition of flavors.
Description
P1134 /NLpd
PLANT-BASED BURGER PATTY WITH BEEF FLAVOR AND PREPARATION METHOD
THEREOF
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.
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.
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.
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.
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)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110243152.4A CN113016931B (en) | 2021-03-05 | 2021-03-05 | Vegetable protein beef cake and making method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
NL2030929A NL2030929A (en) | 2022-09-23 |
NL2030929B1 true NL2030929B1 (en) | 2024-05-02 |
Family
ID=76468174
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NL2030929A NL2030929B1 (en) | 2021-03-05 | 2022-02-14 | Plant-based burger patty with beef flavor and preparation method thereof |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN113016931B (en) |
NL (1) | NL2030929B1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114982937B (en) * | 2022-05-31 | 2024-04-19 | 山东御馨生物科技股份有限公司 | Food adhesive, massive vegetable protein meat and preparation method thereof |
CN115380988A (en) * | 2022-09-02 | 2022-11-25 | 佛山澳加联盈生物科技有限公司 | Preparation method of vegetable protein meat pie |
CN115444071A (en) * | 2022-09-23 | 2022-12-09 | 上海食未生物科技有限公司 | Mixed type cell culture meat and preparation method thereof |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101912102A (en) * | 2010-07-08 | 2010-12-15 | 天津春宇食品配料有限公司 | Beef hot reaction essence |
ES2930853T3 (en) * | 2013-01-11 | 2022-12-22 | Impossible Foods Inc | Meat substitute and method of imparting a meat-like flavor to a meat substitute |
CN114096160A (en) * | 2019-08-26 | 2022-02-25 | 雀巢产品有限公司 | Meat analog product comprising hydrated textured vegetable protein |
CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
CN111838402B (en) * | 2020-07-31 | 2022-11-01 | 浙江远江生物科技有限公司 | Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid |
-
2021
- 2021-03-05 CN CN202110243152.4A patent/CN113016931B/en active Active
-
2022
- 2022-02-14 NL NL2030929A patent/NL2030929B1/en active
Also Published As
Publication number | Publication date |
---|---|
CN113016931B (en) | 2022-10-25 |
CN113016931A (en) | 2021-06-25 |
NL2030929A (en) | 2022-09-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
NL2030929B1 (en) | Plant-based burger patty with beef flavor and preparation method thereof | |
EP3345484B1 (en) | Meat substitute and method for imparting a beef-like flavour to a meat substitute | |
JP2022185046A (en) | Ground meat replicas | |
CN111838402B (en) | Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid | |
KR20100106618A (en) | A yeast extract, its processing method and application thereof | |
JP2012504400A (en) | Method for producing food or feed flavor using glutathione or cysteine | |
CN108125195B (en) | Sauce marinating paste and preparation method thereof | |
CN104026541A (en) | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor | |
CN102326765A (en) | Beef oily essence and preparation method thereof | |
CN106036763B (en) | A kind of abalone flavor essence and preparation method thereof | |
CN106256266B (en) | High-protein yeast extract with mellow taste and preparation method and application thereof | |
CN112889996B (en) | Flavor substance composition for preparing vegetable protein beef and using method thereof | |
CN101394754A (en) | Storage durable cooking aid and preparation thereof | |
CN106072407B (en) | A kind of roasting essence of allotment type and its preparation method and application in Flour product | |
CN111418813A (en) | Coconut chicken paste essence and preparation method thereof | |
CN112889995B (en) | Vegetable protein beef paste and preparation method thereof | |
CN112314925B (en) | Formulated type oil-like essence for stewed three-yellow chicken and preparation method thereof | |
CN113632957A (en) | Chaozhao flavor essence and preparation method and application thereof | |
CN109363131B (en) | Baked potato essence and preparation method thereof | |
CN104783117A (en) | Preparation method of mushroom seasoning | |
CN112293719B (en) | Preparation method of Jinhua ham flavor essence | |
KR102098909B1 (en) | LIQUIFIED COMPOSITION, SAUCE COMPRISING THE SAME, sEASONING USING THE SAME AND MANUFACTURING METHOD OF THE sEASONING | |
CN106343512A (en) | Western region cumin mutton essence and preparation method thereof | |
CN106879950A (en) | A kind of fermented soya bean and preparation method thereof | |
CN117426459A (en) | Beef extract and preparation method thereof |