TWI686141B - Methods of manufacturing vegetarian meat - Google Patents

Abstract

The present disclosure provides a method of manufacturing vegetarian meat. The method includes: (a) providing a mixture including protein materials; (b) putting the mixture into a device for manufacturing vegetarian meat, wherein the device includes a housing with an interlayer having a hollow structure and a rotatory inner cylinder disposed in the housing, and the rotatory inner cylinder has a hollow structure; (c) the mixture forming a vegetarian meat tissue on the inner cylinder by a shear force provided by rotation from the rotatory inner cylinder of the device, and a heating medium flowed into the hollow structure of the rotatory inner cylinder and the hollow structure the interlayer to heat up, afterwards a cooling medium flowed into the hollow structure of the rotatory inner cylinder and the hollow structure of the interlayer to cool down; and (d) removing the rotatory inner cylinder out of the housing to harvest the vegetarian meat tissue from the rotatory inner cylinder.

Description

Vegetarian meat production method

The present invention relates to a method for making vegetarian meat, and in particular to a method for making vegetarian meat by shearing force.

Due to the continuous increase of the world's population, the research on the production technology of vegetarian meat organizations has always been an interesting research direction for many scientists. In addition, due to the rise of health awareness in recent years, many food factories have also invested in the research of the application of vegetarian meat in the food industry.

The high unit price vegetarian meat produced by biaxial extrusion has always occupied an important position in the vegetarian meat market, because the fiber structure of this vegetarian meat is dense and smooth, and it tastes more like animal meat.

In recent years, in the research of making wet plain meat with a twin-screw extruder, most of them have tended to increase the moisture content. Usually, a twin-screw extruder is used to make block-shaped wet vegetarian meat. The thickness of the meat chunks is about 5mm to 10mm. The fiber structure of too thick vegetarian meat chunks is poor, and the taste is not like animal meat chunks.

At present, the technology known in the industry is the process of using a twin-screw extruder to cooperate with the cooling die in the rear stage. The theoretical basis provides heat and mechanical force for the extruder. After the plant material is completely gelatinized and denatured, the plant material is cooled to form a laminar flow field due to the cooling effect, resulting in a speed difference, thereby generating crude fiber Vegetable protein products with a layered structure.

But recently, consumers have been unable to satisfy the taste of the layered structure of coarse fibers. Therefore, it is currently an important issue to have moist and soft bite products that are more like real cooked meat.

According to some embodiments, the present invention provides a method for making vegetarian meat. This manufacturing method includes (a) providing a mixture including protein raw materials; (b) placing the mixture into a vegetarian meat making device, wherein the vegetarian meat making device includes a casing with a sandwich, wherein the sandwich has a hollow structure; and is provided in the casing The rotatable inner cylinder, and the rotatable inner cylinder has a hollow structure; (c) the shear force is provided by the rotation of the rotatable inner cylinder of the meat making device, and it is in the hollow structure of the rotatable inner cylinder and the interlayer of the shell Heated by heating medium, and then cooled by cooling medium in the hollow structure of the rotatable inner cylinder and the interlayer of the shell, so that the mixture forms a solid meat tissue on the rotatable inner cylinder; and (d) the rotatable inner cylinder is removed from the shell The body is removed and the vegetarian meat tissue is collected from the rotatable inner cylinder.

In order to make the features and advantages of the present invention more comprehensible, some embodiments are given below, and in conjunction with the accompanying drawings, detailed descriptions are as follows.

10‧‧‧Production method

100‧‧‧Vegetarian meat making device

110‧‧‧Housing

115‧‧‧ Feeding port

120‧‧‧Bracket

130‧‧‧Dock

140‧‧‧Turntable

150‧‧‧rotatable inner cylinder

155‧‧‧Space

160‧‧‧Scotch

170‧‧‧O-ring

180a, 180b‧‧‧rotating shaft

190‧‧‧ mezzanine

200‧‧‧fluid tube

210‧‧‧ fluid storage tank

220‧‧‧First valve

230‧‧‧ First controller

240‧‧‧Second valve

240a‧‧‧Upper opening

240b‧‧‧right opening

240c‧‧‧Left opening

245‧‧‧Exhaust valve

250‧‧‧Shaft coupling

260‧‧‧bearing

270‧‧‧fluid rotary joint

280‧‧‧third valve

290‧‧‧second controller

300‧‧‧platform

310‧‧‧wheel

320‧‧‧Motor

L1, L2‧‧‧Length

R1‧‧‧Inner radius

R2‧‧‧radius

S1, S2, S3, S4 ‧‧‧ steps

In order to make the various views of the present invention more comprehensible, the following detailed description will be made in conjunction with the accompanying drawings. It should be noted that according to standard examples in the industry, individual devices and equipment are not necessarily drawn to scale. In fact, for clear discussion, the size of various devices and equipment can be arbitrarily increased or decreased.

FIG. 1 is a flow chart of a method for making vegetarian meat according to some embodiments of the present invention.

FIG. 2 is a schematic diagram of a raw meat making device according to some embodiments of the present invention when feeding.

FIG. 3 is a partially enlarged view of a vegetarian meat making device according to some embodiments of the present invention.

FIG. 4 is a schematic diagram of a vegetarian meat preparation device according to some embodiments of the present invention during operation.

FIG. 5 is a schematic diagram of a raw meat production device according to some embodiments of the present invention when discharging.

FIG. 6 illustrates the appearance of discrete fibers of vegetarian meat tissue prepared according to some embodiments of the present invention.

FIG. 7 is a comparison diagram of the vegetarian meat tissue of FIG. 6, that is, the vegetarian meat tissue without discrete fibers.

In the following, some embodiments of the method for preparing the vegetarian meat of the present invention will be described. However, it can be easily understood that the embodiments of the present invention provide many suitable creative concepts and can be implemented in a wide variety of specific contexts. The specific embodiments disclosed are only used to illustrate the use of the present invention by a specific method, and are not intended to limit the scope of the present invention.

Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by those with ordinary knowledge in the technical field to which the present invention belongs. It is understandable that these terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning consistent with the background or context of the related technology and the present invention, and should not be idealized or excessively formal Unless it is specifically defined here.

Here, the terms "about" and "approximately" are usually expressed within +/-20% of a given value or range, preferably within +/-10%, and more preferably within +/-5% Within, or within +/-3%, or within +/-2%, or within +/-1%, or within +/-0.5%. The quantity given here is an approximate quantity, that is, the meaning of "about" and "approximately" can be implied without specifying "about" or "approximately".

Here, the terms "approximately" and "substantially" usually mean within 90% of a given value or range, and for example, within 95%, or within 98%, or within 99%.

Furthermore, relative terms in space may be used here, such as "below", "below", "below", "above", "above" and other similar terms It can be used here to describe the relationship between one element or component and other elements or components as shown. The relevant terms in this space include not only the orientation shown in the drawings, but also different orientations of the device in use or operation. When the device is turned to another orientation (rotated 90 degrees or other orientation), the relative description of the space used here can also be interpreted according to the rotated orientation.

Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by those with ordinary knowledge in the technical field to which the present invention belongs. It is understandable that these terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning consistent with the background or context of the related technology and the present invention, and should not be interpreted in an idealized or excessively formal manner. Unless specifically defined here.

Please refer to FIG. 1, which illustrates some embodiments according to the present invention A flow chart of the method 10 for making vegetarian meat, together with FIG. 2, is a schematic diagram of the vegetarian meat making apparatus 100 according to an embodiment of the present invention when feeding.

The meat making device 100 mainly includes a housing 110, a feed port 115, a bracket 120, a base 130, a plurality of turntables 140, a rotatable inner cylinder 150, a plurality of scores 160, a plurality of O-rings 170, and a rotating shaft 180a 180b, interlayer 190, fluid tube 200, fluid storage tank 210, first valve 220, first controller 230, second valve 240, coupling 250, bearing 260, fluid rotary joint 270, third valve 280, first Two controllers 290, platform 300, roller 310 and motor 320.

In some embodiments, the housing 110 is non-rotatable and has a feed port 115, wherein the feed port 115 may be funnel-shaped or an opening of the shell, but is not limited thereto, as long as it can allow a mixture containing protein raw materials Just pass. In some embodiments, the feeding method may adopt screw conveying, pneumatic conveying, hydraulic conveying, or any suitable method.

A bracket 120 is provided below the housing 110 to support and fix the housing 110. The bracket 120 is then connected to the base 130. In some embodiments, the base 130 has a track.

A plurality of turntables 140 are rotatably disposed in the housing 110. In some embodiments, the housing 110 has an inner radius R ₁ , and the plurality of turntables 140 have a radius R ₂ , where the inner radius R ₁ is substantially equal to the radius R ₂ . In other embodiments, the inner radius R _{1 is} slightly larger than the radius R ₂ . Therefore, the plurality of turntables 140 can rotate or move within the housing 110.

The rotatable inner cylinder 150 is disposed between the plurality of turntables 140 and is detachably disposed in the housing 110, wherein a space 155 is formed between the housing 110, the plurality of turntables 140, and the rotatable inner cylinder 150 to accommodate proteins Raw Mixture; when the rotatable inner cylinder 150 is separated from the housing 110, a meat-like tissue forming a meat fiber is attached to the rotatable inner cylinder 150. In some embodiments, the rotatable inner cylinder 150 has a hollow structure.

A plurality of scores 160 are provided on the outer surface of the rotatable inner cylinder 150, so that the mixture containing protein raw materials can form a meat-like tissue. In some embodiments, the plurality of scores 160 may be strip-shaped, wavy, saw-shaped, or any suitable shape. For example, the plurality of scores 160 are strip-shaped. In some embodiments, the score 160 has a depth of about 0.5 mm to about 1.5 mm or about 0.75 mm to about 1.25 mm, for example about 1 mm; a width of about 1 mm to about 5 mm or about 2 mm to about 4 mm, for example about 3 mm. In some embodiments, the pitch between the plurality of scores 160 is about 2 mm to about 8 mm, about 3 mm to about 7 mm, or about 4 mm to about 6 mm, for example about 5 mm.

The plurality of O-rings 170 are disposed on the plurality of turntables 140 in a manner to surround the plurality of turntables 140 to enhance the sealing between the housing 110 and the rotatable inner cylinder 150.

The rotating shaft 180a passes through the rotatable inner cylinder 150 and is connected to the plurality of turntables 140 for driving the rotatable inner cylinder 150 and the plurality of turntables 140 to rotate together. In some embodiments, the rotating shaft 180a has a hollow structure.

The interlayer 190 is disposed on the housing 110 so as to surround the housing 110. In some embodiments, the interlayer 190 surrounds a portion of the housing 110. In some embodiments, the interlayer 190 does not overlap the feed port 115. In some embodiments, the interlayer 190 has a length L ₁ and the rotatable inner cylinder 150 has a length L ₂ , wherein the length L _{1 of the} interlayer 190 may be greater than the length L _{2 of the} rotatable inner cylinder 150. In some embodiments, the length L _{1 of the} interlayer 190 is approximately equal to the length L _{2 of the} rotatable inner cylinder 150.

The interlayer 190 has a hollow structure. The fluid tube 200 communicates with the interlayer 190 and the fluid storage tank 210 communicates with the fluid tube 200 so that the first fluid flows from the fluid storage tank 210 into the hollow structure of the interlayer 190 via the fluid tube 200. In some embodiments, the first fluid may contain a refrigerant or a heat medium. For example, the refrigerant may be cold water or any suitable refrigerant. For example, the heat medium may be steam or any suitable heat medium.

The first valve 220 is connected to the fluid tube 200 to control the flow of the first fluid.

The first controller 230 is electrically connected to the first valve 220 to control the switch of the first valve 220 and the temperature of the first fluid.

The second valve 240 is located below the housing 110 and connected to the interlayer 190 so that the first fluid can be discharged from the interlayer 190. In some embodiments, as shown in FIG. 3, the second valve 240 may be a three-way valve. The upper opening 240a of the second valve 240 is connected to the interlayer 190. The right opening 240b of the second valve 240 is used to discharge the first fluid. In some embodiments, the right opening 240b of the second valve 240 may be connected to a fluid discharger (not shown) to assist the discharge of the first fluid. The left opening 240c of the second valve 240 is connected to the exhaust valve 245 for controlling the speed at which the first fluid is discharged. For example, in some embodiments, when the interlayer 190 is heated, the exhaust valve 245 maintains a closed state, so that the first fluid is slowly discharged. In other embodiments, when the interlayer 190 is cooled, the exhaust valve 245 maintains an open state, so that the first fluid can be quickly discharged.

The coupling 250 communicates the rotating shaft 180a and the rotating shaft 180b. The number of the coupling 250 and the rotating shaft 180b can be determined according to actual needs, for example, without using the coupling 250 and the rotating shaft 180b, one coupling 250 and one rotating shaft 180b, or two couplings 250 and two rotating shafts 180b, but not limited thereto. In some embodiments, the rotating shaft 180b has a hollow structure.

The bearing 260 is connected to the rotating shaft 180b for supporting the rotating shaft 180a and the rotating shaft 180b connected by the coupling 250. The position of the bearing 260 can be adjusted according to actual needs. For example, in some embodiments, the bearing is connected to the rotating shaft 180b.

The fluid rotary joint 270 communicates with the rotating shaft 180b and the fluid storage tank 210, so that the second fluid flows from the fluid storage tank 210 into the hollow structure of the rotatable inner cylinder 150. In the embodiment without the rotating shaft 180b, the fluid rotary joint 270 communicates with the rotating shaft 180a and the fluid storage tank 210. In some embodiments, the second fluid may contain a refrigerant or a heat medium. For example, the refrigerant may be cold water or any suitable refrigerant. For example, the heat medium may be steam or any suitable heat medium.

The third valve 280 is connected to the fluid rotary joint 270 to control the flow of the second fluid.

The second controller 290 is electrically connected to the third valve 280 to control the switch of the third valve 290 and the temperature of the second fluid.

The mobile device below the bearing 260 includes the platform 300 and the roller 310. The platform 300 is supported under the bearing 260, and the roller 310 is under the platform 300, so that the platform 300 can move on the base 130, thereby moving the rotatable inner cylinder 150. Therefore, the rotatable inner cylinder 150, the rotating shafts 180a and 180b, the coupling 250, the bearing 260, and the moving device form a slidable cantilever structure.

In some embodiments, the feed port 115 is away from the mobile device, and the interlayer 190 is closer to the mobile device than the feed port 115.

The motor 320 is disposed on the platform 300 and is electrically connected to the rotating shaft 180b In order to drive the rotating shafts 180a and 180b to rotate, the rotating inner cylinder 150 is driven to rotate. In some embodiments, the motor 320 drives the rotating shafts 180a and 180b to rotate through a chain and a sprocket (not shown), thereby driving the rotatable inner cylinder 150 to rotate.

Referring again to FIG. 1, the method 10 for manufacturing vegetarian meat according to an embodiment of the present invention may include the following steps, but is not limited thereto. First, a mixture containing protein raw materials is provided (step S1). In some embodiments, the above protein raw material may include vegetable protein. In some embodiments, the aforementioned vegetable protein may comprise soy protein, wheat protein, whey protein, any suitable vegetable protein, or a combination of the foregoing.

Next, the mixture is put into a vegetarian meat making device 100, wherein the vegetarian meat making device 100 includes a casing with an interlayer 190, wherein the interlayer 190 has a hollow structure; and a rotatable inner cylinder 150 disposed in the casing 110 and rotatable The inner cylinder 150 has a hollow structure (step S2). As shown in FIG. 2, the rotatable inner cylinder 150 overlaps the feed port 115. More specifically, the space 155 between the housing 110, the plurality of turntables 140, and the rotatable inner cylinder 150 is in communication with the feed port 115, so that the mixture containing the protein raw material can enter the space 155 of the vegetarian meat making device 100 in.

Please refer to FIG. 1 together with FIG. 4 again, which illustrates a schematic diagram of the vegetarian meat making apparatus 100 according to some embodiments of the present invention during operation. The rotation of the rotatable inner cylinder 150 of the above-mentioned vegetarian meat making device 100 provides a shearing force, and the second fluid and the first fluid, such as heat medium, are passed into the hollow structure of the rotatable inner cylinder 150 and the hollow structure of the interlayer 190 After heating, the second fluid and the first fluid, such as refrigerant cooling, are passed through the hollow structure of the rotatable inner cylinder 150 and the hollow structure of the interlayer 190, so that the mixture forms a solid meat tissue on the rotatable inner cylinder 150 (step S3). As shown in FIG. 4, when the feeding operation is ended, the rotatable inner cylinder 150 is slightly pulled out by the moving device, so that the rotatable inner cylinder 150 overlaps the interlayer 190, so that the housing 110, the plurality of turntables 140, and the rotatable The space 155 between the inner cylinder 150 and the feed port 115 are in a state of no communication.

In the embodiment of the present invention, the above-mentioned shear force is generated by the relative movement between the housing 110 and the rotatable inner cylinder 150. In some embodiments, the above-mentioned relative motion is that the housing 110 does not move and rotates the rotatable inner cylinder 150. At this time, the rotatable inner cylinder 150 may be rotated clockwise or counterclockwise. In other embodiments, the relative motion is to rotate the housing 110 and the rotatable inner cylinder 150 does not move. At this time, the housing 110 may rotate clockwise or counterclockwise. In still other embodiments, the relative movement is that the housing 110 and the rotatable inner cylinder 150 rotate in different directions, respectively. For example, the housing 110 rotates clockwise and the rotatable inner cylinder 150 rotates counterclockwise. Alternatively, the housing 110 rotates counterclockwise and the rotatable inner cylinder 150 rotates clockwise.

In the embodiment where the housing 110 is stationary and the rotatable inner cylinder 150 is rotated, the rotatable inner cylinder 150 rotates at a rotation speed of about 15 to about 30 rpm, about 30 rpm to about 45 rpm, and about 45 rpm to about 60 rpm, but is not limited thereto. In a particular embodiment, the rotatable inner cylinder 150 is rotated at about 30 rpm.

The function of the plurality of notches 160 is to provide stronger surface friction of the rotatable inner cylinder 150, so that the rotatable inner cylinder 150 can form a stronger shear force with the housing 110 when it rotates.

While providing the shearing force to make the mixture form a vegetarian meat tissue on the rotatable inner cylinder 150, the mixture can be heated or cooled by the first fluid and the second fluid. In some embodiments, the heating temperature may be about 50°C to about 100°C, about 100°C to about 150°C, about 150°C to about 200°C, about 200°C to about 250°C, or about 250°C to about 300°C, but is not limited thereto. In a specific embodiment, the heating temperature may be about 120°C. In some embodiments, the heating time may be about 30 minutes to about 45 minutes, about 45 minutes to about 60 minutes, about 60 minutes to about 75 minutes, about 75 minutes to about 90 minutes, about 90 minutes to about 105 minutes or About 105 minutes to about 120 minutes, but not limited thereto. In a particular embodiment, the heating time may be about 60 minutes.

In some embodiments, after the heating is completed, the cooling temperature may be about 15°C to about 20°C, about 20°C to about 25°C, or about 25°C to about 30°C, but is not limited thereto. In some embodiments, the cooling time may be about 15 minutes to about 30 minutes, about 30 minutes to about 45 minutes, about 45 minutes to about 60 minutes, about 60 minutes to about 75 minutes, about 75 minutes to about 90 minutes, About 90 minutes to about 105 minutes or about 105 minutes to about 120 minutes, but not limited thereto. In a particular embodiment, the cooling time may be about 20 minutes.

In some embodiments, during cooling, the rotatable inner cylinder 150 rotates at a rotation speed of about 15 to about 30 rpm, about 30 rpm to about 45 rpm, about 45 rpm to about 60 rpm, but is not limited thereto. In a particular embodiment, the rotatable inner cylinder 150 is rotated at about 30 rpm.

Next, please refer to FIG. 1 and FIG. 5 again, which illustrates a schematic diagram of a raw meat production device 100 according to some embodiments of the present invention when discharging. The rotatable inner cylinder 150 is removed from the housing 110, and the vegetarian meat tissue is collected from the rotatable inner cylinder 150 (step S4). As shown in FIG. 5, during the discharging operation, the moving device pulls the rotatable inner cylinder 150 out of the housing 110, and at this time, the rotatable inner cylinder 150 is adhered to form a vegetarian meat tissue with discrete fibers, that is, The formed meat tissue is more similar Meat fiber. Then, the vegetarian meat tissue is taken out from the rotatable inner cylinder 150 again.

Figure 6 shows the appearance of discrete fibers produced by this method. As shown in FIG. 6, the so-called discrete-fiber plain meat structure refers to a structure in which the plain meat structure is separated from each other without any processing after being formed, and has a thickness of 0.1 mm to 2 mm in diameter. As shown in Figure 7, there is no discrete fiber in such a meat tissue.

In some embodiments, after collecting the above-mentioned vegetarian meat tissue (step S4), the above-mentioned vegetarian meat tissue may be mixed with an adhesive, seasoning, or spices and shredded. In some embodiments, the above-mentioned adhesive may include protein powder, whey protein, vegetable gum, any suitable adhesive, or a combination of the foregoing. In some embodiments, the aforementioned seasoning may include soy sauce, salt, sugar, MSG, vinegar, any suitable seasoning, or a combination of the foregoing. In some embodiments, the above spices may include pepper, star anise, cumin, anise, cardamom, sesame, pepper, cinnamon, tangerine peel, bay leaf, lemon leaf, mint, vanilla, rosemary, lemongrass, any suitable Spices or combinations of the foregoing.

In some embodiments, a blender, such as a homogenizer or other suitable blender, may be used to mix and break the above-mentioned raw meat tissue with adhesives, seasonings, spices, or a combination of the foregoing.

In some embodiments, after the above-mentioned raw meat tissue is mixed with an adhesive, a seasoning or a spice to break up, the broken down meat tissue is heated to shape the raw meat tissue.

In some embodiments, the heating temperature may be about 50°C to about 100°C, about 100°C to about 150°C, about 150°C to about 200°C, about 200°C to about 250°C, or about 250°C to about 300°C, But it is not limited to this. In a specific embodiment, The heating temperature may be about 120°C. In some embodiments, the heating time may be about 15 minutes to about 30 minutes, about 30 minutes to about 45 minutes, about 45 minutes to about 60 minutes, about 60 minutes to about 75 minutes, about 75 minutes to about 90 minutes, About 90 minutes to about 105 minutes or about 105 minutes to about 120 minutes, but not limited thereto. In a particular embodiment, the heating time may be about 60 minutes.

In some embodiments, the shape of the raw meat tissue may include a round shape, a square shape, a diamond shape, or various shapes, but is not limited thereto.

The aforementioned vegetarian meat making device 100 is horizontal. In other embodiments, the vegetarian meat making device 100 is vertical. The user can decide to use the horizontal or vertical vegetarian meat making device 100 according to needs.

Examples

1. Take 1800g of reverse osmosis water and add 18g of table salt.

2. Take 300g of soy protein and add it to the aforementioned reverse osmosis water, stir for 10 minutes with a mixer, and let it stand for 30 minutes to make the water evenly distributed.

3. Take 900g of wheat protein, add it to the mixture of soy protein and reverse osmosis water, and stir for 10 minutes with a blender until each protein and water are completely mixed evenly.

4. The mixture of soybean protein, wheat protein and water is filled into the space 155 between the housing 110, the plurality of turntables 140 and the rotatable inner cylinder 150 through the feed port 115.

5. Turn on the first controller 230 and the second controller 290, set the heating temperature to 120°C and the heating time to 60 minutes, and turn on the motor 320 to rotate the rotatable inner cylinder 150 at 30 rpm while heating.

6. After heating, turn the first controller 230 and the second controller 290 It is the cooling mode. While cooling, the rotatable inner cylinder 150 continues to rotate at 30 rpm, and the cooling time is 20 minutes.

7. After the cooling is completed, the first controller 230 and the second controller 290 and the motor 320 are turned off, and the moving device is moved to the right to pull the rotatable inner cylinder 150 out of the housing 110. At this time, the raw meat tissue formed on the outer surface of the rotatable inner cylinder 150 and formed like meat fibers can be removed.

The above-mentioned vegetarian meat tissue can be mixed with an adhesive, seasonings and spices and broken, and then the vegetarian meat tissue is heated to shape the vegetarian meat tissue. The shape of the raw meat tissue may include a round shape, a square shape, a diamond shape, or various shapes, but is not limited thereto.

The vegetarian meat tissue produced by the vegetarian meat production method of the embodiment of the present invention has a moist and soft and tender taste more like real mature meat.

Furthermore, compared with the method of removing the meat tissue in order to remove the shell, the method of manufacturing the meat of the embodiment of the present invention is to remove the rotatable inner cylinder from the shell and attach it to the outer side of the rotatable inner cylinder The raw meat tissue on the surface is removed, so no cumbersome disassembly process is required, and the yield of the raw meat tissue can be further increased.

In addition, in the embodiment of the present invention, the notch is provided on the outer surface of the rotatable inner cylinder, so it can be ensured that the meat-like meat tissue will adhere to the outer surface of the rotatable inner cylinder, so as long as the rotatable inner cylinder is pulled out The shell can save the meat tissue forming meat-like fibers from the outer surface of the rotatable inner cylinder in a time-saving and labor-saving manner, thereby achieving higher productivity.

Although the embodiments and advantages of the present invention have been disclosed above, it should be understood that any person with ordinary knowledge in the technical field to which the present invention belongs can make changes, substitutions, and retouching without departing from the spirit and scope of the present invention . In addition, the scope of protection of the present invention is not limited to the machines, material compositions, devices, methods, and configuration methods in the specific embodiments described in the specification. Anyone with ordinary knowledge in the technical field to which the present invention belongs can learn from the disclosure of the present invention It is understood that current or future developed machines, material compositions, devices, methods, and configurations can be used according to the present invention, as long as they can have substantially the same functions or obtain substantially the same results as the embodiments described herein. Therefore, the protection scope of the present invention includes the above-mentioned machines, material compositions, devices, methods and configuration methods. In addition, each patent application scope constitutes an individual embodiment, and the protection scope of the present invention also includes a combination of each patent application scope and embodiment.

Although the present invention is disclosed as the foregoing several embodiments, it is not intended to limit the present invention. Those with ordinary knowledge in the technical field to which the present invention belongs can make some changes and retouching without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention shall be deemed as defined by the scope of the attached patent application.

10‧‧‧Production method

S1, S2, S3, S4 ‧‧‧ steps

Claims (8)

A method for making vegetarian meat includes: (a) providing a mixture including a protein raw material, wherein the protein raw material includes a soy protein and a wheat protein, and the weight ratio of the soy protein to the wheat protein is 1:3; (b) Putting the mixture into a vegetarian meat making device, wherein the vegetarian meat making device includes: a housing with an interlayer, wherein the interlayer has a hollow structure; and a rotatable inner cylinder disposed in the housing And have a hollow structure; (c) provide a shear force by the rotation of the rotatable inner cylinder of the vegetarian meat making device, and pass through the hollow structure of the rotatable inner cylinder and the hollow structure of the interlayer A heating medium is heated, and then a cooling medium is passed through the hollow structure of the rotatable inner cylinder and the hollow structure of the interlayer to cool the mixture, so that the mixture forms a vegetarian meat tissue with discrete fibers in the rotatable inner cylinder Upper; and (d) remove the rotatable inner cylinder from the housing, and collect the vegetarian meat tissue with discrete fibers from the rotatable inner cylinder. According to the method for manufacturing vegetarian meat as described in item 1 of the patent application scope, the vegetarian meat manufacturing apparatus further includes a plurality of notches formed on an outer surface of the rotatable inner cylinder. The method for manufacturing vegetarian meat as described in item 1 of the patent application range, wherein the shearing force is generated by the housing immovable and rotating the rotatable inner cylinder. The method for preparing vegetarian meat as described in item 1 of the scope of the patent application further includes: (e) after step (d), mixing and crushing the vegetarian meat tissue with an adhesive, a seasoning or a spice. The manufacturing method of vegetarian meat as described in item 4 of the patent application scope, wherein the adhesive includes protein powder, whey protein or vegetable gum. The method for preparing vegetarian meat as described in item 4 of the patent application, wherein the seasoning includes soy sauce, salt, sugar, MSG or vinegar. The method for making vegetarian meat as described in item 4 of the patent application, wherein the spices include: pepper, star anise, cumin, fennel, cardamom, sesame, pepper, cinnamon, tangerine peel, bay leaf, lemon leaf, mint, vanilla , Rosemary or lemongrass. The method for manufacturing vegetarian meat as described in item 4 of the scope of the patent application further includes heating the crushed vegetarian meat tissue after step (e) to shape the vegetarian meat tissue.

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