TW202312886A - Zero-fat vegetarian meat protein and manufacturing method thereof wherein the zero-fat vegetarian meat protein includes ice water, vegetable isolated proteins, edible salt, vegetable protein slurry, and food additives - Google Patents

Abstract

A zero-fat vegetarian meat protein and a manufacturing method thereof are provided. The protein comprises the following raw materials in parts by weight without edible oils and other fats. The protein comprises about 14000 to 14800 parts by weight of ice water, about 560 to 680 parts by weight of vegetable isolated proteins, about 370 to 400 parts by weigh of edible salt, about 16,800 to 17,400 parts by weight of vegetable protein slurry, and about 1210 to 1350 parts by weight of food additives. The above raw materials are stirred and mixed to produce the zero-fat vegetarian meat protein which can achieve vegetarian meat protein having zero fat, zero cholesterol, low calorie and high protein and a manufacturing method thereof.

Description

Zero-fat vegetarian meat protein and manufacturing method thereof

The invention relates to a vegetarian meat protein, in particular to a zero-fat vegetarian meat protein which does not add edible oil and other fats during production and a manufacturing method thereof.

With the rapid development of the economy, people's living standards have been greatly improved, and more and more attention has been paid to food safety. In recent years, leisure meat products such as beef jerky and pork jerky have developed rapidly and are deeply loved by consumers. However, due to the high price and high cost of meat raw materials, production is limited to a certain extent. At the same time, animal meat products contain high fat and cholesterol, which can easily lead to obesity, arteriosclerosis, hyperlipidemia, high blood pressure, and coronary heart disease. Excessive intake of meat in people's daily life has virtually increased the hidden dangers of various diseases such as fatty liver, coronary heart disease, and high cholesterol. Therefore, modern people promote vegetarianism to form a healthy lifestyle. In addition, in order to supply human meat to the animal husbandry industry, the methane emissions from animals have not been properly dealt with, resulting in climate change. The food consumed by animal husbandry has greatly excluded human demand for food. According to the statistics of the United Nations, there are still There are many hungry countries.

Vegetarian meat protein, also known as plant protein, is the main source of protein in the diet of vegetarians and can be used to make imitation meat products that are similar in shape, taste, and texture to corresponding animal foods. Vegetable protein in the related art, such as soybean protein meat, is made of high-quality soybeans as raw materials, and soybean protein powder is made into lean flake vegetable proteins of different sizes and shapes through processes such as heating, extrusion, and spray drying. Soybean protein meat has low fat content and is an ideal food for people with high blood pressure, coronary heart disease and diabetes.

With regard to the imitation meat products in the above-mentioned related art, the inventors found that the technical solution has the following defects: although the imitation meat products in the related art have a low fat content, they still have a fat content ranging from 5% to 20%, and there are still fatty liver, The hidden dangers of various diseases such as coronary heart disease and high cholesterol.

The main purpose of the present invention is to provide a zero-fat vegetarian meat protein whose raw material does not contain oil such as edible oil.

The secondary purpose of the present invention is to provide a method for producing zero-fat vegetarian meat protein without adding edible oil and other fats.

In order to achieve the above purpose and effect, the zero-fat vegetarian meat protein of the present invention is prepared from the following raw materials by weight and does not contain edible oil and other fats: about 14000-14800 parts by weight of the first ice water, about 560-680 parts by weight plant protein isolate, about 16800-17400 parts by weight of vegetable protein slurry, about 1210-1350 parts by weight of food additives; the above raw materials are stirred and mixed to produce zero-fat vegetarian meat protein.

According to the above raw materials, it further includes the following raw materials by weight and does not contain edible oil: about 140-170 parts by weight of a soy sauce, about 560-680 parts by weight of a food-grade thickener, and about 370-400 parts by weight of a table salt , about 140-170 parts by weight of a mushroom seasoning powder, and about 160-200 parts by weight of a yeast extract.

According to the above raw materials, wherein the food additive includes the following raw materials by weight and does not contain edible oil: about 700-750 parts by weight of a food-grade gel, about 20-30 parts by weight of a food coloring, about 280-330 parts by weight One part of maltodextrin, and about 210-240 parts by weight of sugar substitute.

According to the above raw materials, the vegetable protein slurry is formed by mixing a vegetable protein powder and a second ice water at a ratio of 1:2 at 0-8°C.

According to the above raw materials, about 180-200 parts by weight of a seasoning is further included, and the seasoning includes: about 90-100 parts by weight of raw ginger powder, and about 90-100 parts by weight of a pepper powder.

In order to achieve the above-mentioned purpose and effect, the method for manufacturing zero-fat vegetarian meat protein of the present invention comprises the steps of:

providing about 14000-14800 parts by weight of a first ice water;

Provide about 560-680 parts by weight of a plant protein isolate;

Provide about 16800-17400 parts by weight of a vegetable protein slurry;

Provide about 1210-1350 parts by weight of a food additive;

adding the vegetable protein isolate, the vegetable protein slurry, and the food additive to the first ice water;

Stir to combine to produce a zero-fat vegetarian meat protein.

According to the above steps, the vegetable protein slurry is formed by mixing a vegetable protein powder and a second ice water at a ratio of 1:2 at 0-8°C.

According to the above steps, in the step of stirring and mixing to produce the zero-fat vegetarian meat protein, the working temperature during stirring and mixing is about between 0°C and 8°C.

According to the above steps, the zero-fat vegetarian meat protein can be poured into a mold, frozen, and demolded to obtain a fixed shape.

The zero-fat vegetarian meat protein of the present invention is made from the following raw materials in parts by weight and does not contain edible oil and other fats, wherein:

1. The first ice water, about 14,000-14,800 parts by weight; ice water generally refers to water at a temperature below 0-12°C, and in a preferred implementation, the temperature of the water is lower than or equal to 8°C.

1. soy sauce, about 140-170 parts by weight, which mainly provides the salty taste of the present invention and increases the color when eaten.

A food-grade thickener, about 560-680 parts by weight, can be one of the food-grade thickener groups selected from potato starch, hydroxypropyl starch, corn starch, acetate starch, and sweet potato starch, or Various combinations. The viscosity of the ice water mixed with the raw materials mentioned later is increased through the food-grade thickener, so that the present invention can be beneficial to production, processing and manufacturing.

A plant protein isolate, about 560-680 parts by weight, can be one of the plant protein isolates selected from soybean protein isolate, peanut protein isolate, pea protein isolate, and corn protein isolate, or a combination of several.

1. Edible salt, about 370-400 parts by weight, the purpose is to increase and provide a salty taste different from that of soy sauce.

1. Mushroom seasoning powder, about 140-170 parts by weight, which is prepared after harvested mushrooms are washed, dried and ground into powder.

A yeast extract, about 160-200 parts by weight, to increase the umami taste of the present invention.

A vegetable protein slurry, about 16,800-17,400 parts by weight, and the vegetable protein slurry is mixed with a vegetable protein powder and a second ice water at a ratio of 1:2 at 0-8°C; wherein, the second ice The description of the water is the same as the aforementioned first ice water, and the vegetable protein powder is selected from one of soybean protein powder, peanut protein powder, pea protein powder, or corn gluten powder, or a combination of several.

A seasoning, about 180-200 parts by weight, including about 90-100 parts by weight of raw ginger powder, and about 90-100 parts by weight of pepper powder, which can eliminate the beany smell produced by soybean protein.

A food additive, about 1210-1350 parts by weight, which includes: a food-grade gel, a food coloring, a maltodextrin, and a sugar substitute, wherein:

The food-grade gel is about 700-750 parts by weight, and can be selected from food-grade carboxymethylcellulose, food-grade hydroxypropylmethylcellulose, or food-grade gel group composed of curdled polysaccharides. One, or a combination of more, and curdlan is one of gelatin, guar gum, xanthan gum, carrageenan, konjac flour, or high acyl gellan gum;

The food coloring is about 20 to 30 parts by weight, which can be red yeast red or sorghum red, the purpose is to make the product made by the present invention have a color closer to that of meat;

The maltodextrin is about 280-330 parts by weight, has good taste and instant thickening effect, avoids precipitation and stratification, and can also absorb beany smell;

The sugar substitute is about 210 to 240 parts by weight, selected from one of the sugar substitute groups composed of xylitol, sorbitol, and maltitol, or a combination of multiple sugar substitutes. The sugar substitute is used as a healthy sweetener. Metabolism does not require insulin to participate, and it is not easy to increase blood sugar levels.

Thus, the zero-fat vegetarian meat protein prepared by mixing the above raw materials does not add edible oil and other fats to the raw materials.

The method for manufacturing zero-fat vegetarian meat protein of the present invention, the steps include:

(100) providing about 14000-14800 parts by weight of a first ice water;

(101) Provide about 700-750 parts by weight of a food-grade gel, about 70-75 parts by weight of a soy sauce, and about 10-15 parts by weight of a food coloring mixed into the first ice water, stir and mix to produce a first a mixture;

(102) Provide about 560-680 parts by weight of a food-grade thickener, about 560-680 parts by weight of a plant protein isolate, and about 280-330 parts by weight of a maltodextrin into the first mixture, and stir mixing to produce a second mixture;

(103) Provide about 370-400 parts by weight of table salt, about 210-240 parts by weight of sugar substitute, about 140-170 parts by weight of a mushroom seasoning powder, and about 180-200 parts by weight of a seasoning mixed into the second the mixture, stirred and mixed to produce a third mixture;

(104) Provide a vegetable protein powder and a second ice water, stir and mix at a ratio of 1:2 to produce a vegetable protein slurry of about 16800-17400 parts by weight;

(105) Provide about 160-200 parts by weight of a yeast extract, about 70-75 parts by weight of a soy sauce, about 10-15 parts by weight of a food coloring, and mix them with the vegetable protein slurry into the third mixture, stir and mix to produce 10 fat vegetarian meat protein;

(106) Zero-fat vegetarian meat protein is poured into a mold, and a fixed shape is obtained through freezing and demoulding.

When the above steps are carried out, wherein, in the steps of stirring and mixing to produce the first mixture, stirring and mixing to produce the second mixture, and stirring and mixing to produce the third mixture, the working temperature during stirring and mixing is about 0-8°C, and the first The mixture, the second mixture, and the third mixture are gel-like, and the raw material of vegetarian protein has a certain degree of viscosity.

During the manufacturing process of vegetarian meat raw materials, they go through processes such as grinding, cutting, mixing, stirring, etc. These machines will generate high temperature during operation, but most of the raw materials of vegetarian meat are high-protein products, so the protein denaturation of the raw materials is caused (protein denaturation), and even abnormal adhesion. The present invention uses 0-8°C ice water throughout the whole process, and controls the ambient temperature of the grinding, cutting, mixing, stirring and other processes at 0-8°C, which can reduce the high temperature of mechanical operation without adding edible oil and other fats, and is more efficient. It is good to protect the protein of the raw material, thereby ensuring the flavor and taste of vegetarian meat protein.

The zero-fat vegetarian meat protein of the present invention further summarizes energy, protein, fat, carbohydrates, and sodium according to China's GB-28050-201 "National Food Safety Standard Prepackaged Food Nutrition Labeling General Rules", as shown in the following table: project per 100 grams (g) nutrient reference value% energy 354 kilojoules (kJ) 4% protein 11.0 grams (g) 18% Fat 0 grams (g) 0% carbohydrate 9.8 grams (g) 3% sodium 513 milligrams (mg) 26%

In the above table, the fat content in the meat protein of the present invention is zero, the protein is 11.0g/100g, and the energy is 354kJ/100g.

The difference of water temperature for the mouthfeel of the present invention is explained as follows: Example 1 (water temperature is less than 8°C), Example 2 (water temperature is equal to 12°C), and Example 3 (water temperature is about 30-32°C), the difference is that water The temperature of all the other raw material parts by weight and the manufacturing steps are exactly the same, so they will not be repeated here;

The vegetarian meat protein prepared in Examples 1-3 was steamed for 10 minutes; the subjects were randomly selected, wherein:

5 males and 5 females aged 10-17;

5 males and 5 females aged 18-35;

5 males and 5 females aged 35-50;

5 males and 5 females aged 50-70;

Subjects scored the vegetarian meat protein in Examples 1-3 respectively:

1 point - poor; 2 points - poor; 3 points - fair; 4 points - good; 5 points - good. Subject Example 1 Example 2 Example 3 Male; 10-17 years old 1 4 points 3 points 3 points 2 4 points 4 points 3 points 3 5 points 3 points 2 minutes 4 4 points 3 points 2 minutes 5 5 points 3 points 3 points Female; 10-17 years old 1 3 points 2 minutes 2 minutes 2 4 points 4 points 2 minutes 3 4 points 3 points 2 minutes 4 5 points 3 points 3 points 5 5 points 3 points 2 minutes Male; 18-35 years old 1 4 points 3 points 2 minutes 2 3 points 3 points 2 minutes 3 4 points 3 points 3 points 4 5 points 3 points 2 minutes 5 4 points 3 points 3 points Female; 18-35 years old 1 5 points 3 points 2 minutes 2 4 points 3 points 2 minutes 3 4 points 3 points 2 minutes 4 4 points 4 points 3 points 5 5 points 3 points 3 points Male; 35-50 years old 1 3 points 3 points 2 minutes 2 4 points 3 points 2 minutes 3 5 points 3 points 2 minutes 4 4 points 4 points 3 points 5 3 points 2 minutes 2 minutes Female; 35-50 years old 1 3 points 2 minutes 2 minutes 2 5 points 4 points 2 minutes 3 4 points 3 points 2 minutes 4 4 points 3 points 3 points 5 3 points 3 points 1 point Male; 50-70 years old 1 3 points 3 points 2 minutes 2 4 points 4 points 2 minutes 3 4 points 3 points 3 points 4 4 points 3 points 3 points 5 4 points 3 points 3 points Female; 50-70 years old 1 3 points 3 points 2 minutes 2 4 points 3 points 2 minutes 3 4 points 4 points 3 points 4 4 points 3 points 2 minutes 5 4 points 3 points 2 minutes

Conclusion: The taste of the vegetarian meat protein in Example 1 is relatively good in the mouthfeel evaluation.

Based on the above, the present invention clearly achieves the advantages of no added edible oil and other fats, and has the advantages of zero fat, zero cholesterol, low calorie, and high protein. For patients with high blood pressure, high blood fat, and diabetes, more optional ingredients are added Diversity, and reduce the probability of obesity, it is a novel and progressive invention, according to the law to apply for an invention patent; but the content of the above description is only a description of the preferred embodiment of the present invention, all according to the present invention The changes, modifications, changes or equivalent replacements extended by the technical means and scope of the present invention shall also fall within the scope of the patent application of the present invention.

Claims (14)

A zero-fat vegetarian meat protein is prepared from the following raw materials in parts by weight and does not contain edible oil, wherein: 1. The first ice water, about 14000-14800 parts by weight; 1. Vegetable protein isolate, about 560-680 parts by weight; 1. Vegetable protein slurry, about 16800-17400 parts by weight; A food additive, about 1210-1350 parts by weight. The zero-fat vegetarian meat protein as described in claim 1 further includes the following raw materials by weight and not containing edible oil: 1. food-grade thickener, about 560-680 parts by weight; 1 table salt, about 370-400 parts by weight; 1. Yeast extract, about 160-200 parts by weight; The zero-fat vegetarian meat protein as described in claim 1, wherein the food additive includes the following raw materials by weight and does not contain edible oil: 1. Food grade gel, about 700-750 parts by weight; 1. food coloring, about 20-30 parts by weight; 1. maltodextrin, about 280-330 parts by weight; First-generation sugar, about 210-240 parts by weight. The zero-fat vegetarian meat protein according to claim 1, wherein the vegetable protein slurry is prepared by mixing a vegetable protein powder and a second ice water at a ratio of 1:2 at 0-8°C. The zero-fat vegetarian meat protein according to claim 3, wherein the sugar substitute is selected from one of the sugar substitute groups consisting of xylitol, sorbitol, and maltitol, or a combination of several. The zero-fat vegetarian meat protein as described in Claim 3, wherein the food coloring is selected from one of the food coloring groups consisting of red yeast red and sorghum red, or a combination of several. The zero-fat vegetarian meat protein as described in claim 3, wherein the food-grade gel is selected from food-grade carboxymethylcellulose, food-grade hydroxypropylmethylcellulose, or food-grade gel composed of curd polysaccharides One of these groups, or a combination of several, and the curdlan is one of gelatin, guar gum, xanthan gum, carrageenan, konjac flour, or high acyl gellan gum. The zero-fat vegetarian meat protein as described in Claim 4, wherein the vegetable protein powder is selected from one of soybean protein powder, peanut protein powder, pea protein powder, or corn gluten powder, or a combination of multiple . The zero-fat vegetarian meat protein as described in Claim 1, wherein the plant protein isolate is selected from one of plant protein isolates consisting of soybean protein isolate, peanut protein isolate, pea protein isolate, and corn protein isolate, or a combination of several. The zero-fat vegetarian meat protein as described in Claim 1, wherein the food-grade thickener is selected from the group of food-grade thickeners composed of potato starch, hydroxypropyl starch, corn starch, acetate starch, and sweet potato starch. one, or a combination of several. A method for manufacturing zero-fat vegetarian meat protein, the steps comprising: providing about 14000-14800 parts by weight of a first ice water; Provide about 560-680 parts by weight of a plant protein isolate; Provide about 16800-17400 parts by weight of a vegetable protein slurry; Provide about 1210-1350 parts by weight of a food additive; adding the vegetable protein isolate, the vegetable protein slurry, and the food additive to the first ice water; Stir to mix to produce a zero-fat vegetarian meat protein. The method for producing zero-fat vegetarian meat protein according to claim 11, wherein the vegetable protein slurry is prepared by mixing a vegetable protein powder and a second ice water at a ratio of 1:2 at 0-8°C. The method for producing zero-fat vegetarian meat protein according to claim 11, wherein in the step of stirring and mixing to produce the zero-fat vegetarian meat protein, the working temperature during stirring and mixing is between about 0°C and 8°C. The method for manufacturing zero-fat vegetarian meat protein as described in claim 11, wherein the zero-fat vegetarian meat protein can be poured into a mold, frozen, and demolded to obtain a fixed shape.