TWI804284B - Raw material of plant-based gelatinous food and making method thereof - Google Patents

Abstract

A raw material of plant-based gelatinous food includes 20%~90% plant milk, 1%~90% vegetable oil, 0.01%~1% Locust bean gum, 0.01%~1% Kappa-Carrageenan and 0.01%~1% Iota-Carrageenan. Thus, the plant-based gelatinous food made with the raw material can have the high elasticity, high moisture capacity and low hardness, thereby providing creamier, smoother, and non-sticky texture.

Description

Raw material of vegetable gel type food and preparation method thereof

The invention relates to a gel-type food, in particular to a raw material of a vegetable gel-type food and a preparation method thereof.

In recent years, the global trend of vegetarian diet has become popular. In addition to religious or cultural factors, more and more people want to try to change their diet because of factors such as environmental protection and health. In order to satisfy the increasing number of vegetarians, more and more whole-plant foods are on the market, such as the popular plant-based meat in recent years. And we can increasingly see all-plant foods in common places such as convenience stores and coffee shops.

Gel-type foods, such as cheese, have a fine and smooth taste mainly from the addition of animal fats. However, since vegetable gel-type foods are added with vegetable oils, and most of them use agar powder and the like as gels, the vegetable gel-type foods have poor elasticity, hard and brittle texture, and do not have smooth and/or Soft and tender taste.

In some embodiments, a plant-based gel-type food raw material includes a food body raw material. Among them, the raw materials of the food body can include 20%~90% vegetable milk, 1%~90% vegetable oil, 0.01%~1% locust bean gum, 0.01%~1% Kappa type carrageenan (Kappa type Carrageenan), and 0.01%~1% of Iota type Carrageenan (Iota type Carrageenan).

In some embodiments, a method for making vegetable gel-type food includes the following steps. First, the liquid material is heated. Wherein, the liquid material includes vegetable milk. Then, the first additive material including vegetable oil is added to the heated liquid material to form a first mixed liquid. Next, adding a second additive material including a gel into the first mixed liquid to form a second mixed liquid. Among them, the gel includes locust bean gum, kappa-type carrageenan, and aota-type carrageenan. Next, the second mixed liquid is heated. Then, the heated second mixed solution is homogenized to form a vegetable gel solution. Finally, the vegetable gel solution is cooled to obtain the food body of the vegetable gel type food. Among them, in the raw materials of vegetable gel food, the content of vegetable milk is 20%~90%, the content of vegetable oil is 1%~90%, the content of locust bean gum is 0.01%~1%, and the content of kappa type antler The content of vegetable gum is 0.01%~1%, and the content of aota type carrageenan is 0.01%~1%.

To sum up, the raw materials of any embodiment of the vegetable gel-type food or the preparation method thereof can make the vegetable gel-type food rich in elasticity and water retention, and its hardness is low, so that it can have soft and tender texture. And smooth taste. In some embodiments, the vegetable milk in the raw material can also provide water-soluble dietary fiber, protein and rich trace elements, so the vegetable gel-type food has a better nutritional composition ratio. In some embodiments, the gel in the raw material can make the prepared vegetable gel-type food have higher stability.

The content unit "%" used herein usually refers to the weight percent concentration.

As used herein, the term "vegetable gel-type food" means that milk, oil and food gel are made of pure plant materials. Among them, the vegetable gel-type food can be cheese, pudding, bean curd, or almond tofu.

In some embodiments, a plant-based gel-type food raw material includes a food body raw material. Among them, the raw materials of the food body can include 20%~90% vegetable milk, 1%~90% vegetable oil, 0.01%~1% locust bean gum, 0.01%~1% Kappa type carrageenan (Kappa type Carrageenan), and 0.01%~1% of Iota type Carrageenan (Iota type Carrageenan).

In some embodiments, the vegetable milk may be at least one of oat milk, soy milk, almond milk, rice milk, coconut milk, walnut milk, peanut milk, pistachio milk, hazelnut milk, and pea milk. Here, vegetable milk can provide water-soluble dietary fiber, protein and rich trace elements.

In some embodiments, the vegetable milk may include 20%-60% oat milk and 0.01%-30% soy milk. Based on this, due to the higher protein content of soy milk and the higher dietary fiber content of oat milk, the plant-based gel food adopts the optimal range ratio, which can provide more appropriate types of nutrients, better protein content and higher good flavor.

In some embodiments, the ratio of oat milk to soy milk is 1:1-1:2.

In some embodiments, the ratio of locust bean gum, kappa-type carrageenan, and aota-type carrageenan is 3:1:1. Here, the food gel with a specific ratio can provide the plant-based gel-type food with a smooth, elastic and moisture-rich mouthfeel while maintaining a predetermined appearance.

In some embodiments, the raw material of the food body further includes at least one of 0.01%~1% corn sugar gum, 0.01%~2% tamarind gum, and 0.01%~1% sodium citrate. Thereby, the firmness of the plant-based gel-type food is improved, so that the plant-based gel-type food has a better taste.

In some embodiments, the raw material of the food body further includes 1%-15% sucrose, 0.05%-0.5% fatty acid glyceride and/or 0.01%-1% spice.

In some embodiments, the vegetable oil can be coconut oil, palm oil, canola oil, or any combination thereof. Among them, compared with other oil products (such as palm oil or canola oil), coconut oil can provide better flavor for vegetable oil.

In some embodiments, the raw material of the vegetable gel food further includes the raw material of caramel sauce. For example, vegetable jelly food is composed of food body and caramel sauce. Wherein, the raw material of food body is used for making food body, and the raw material of caramel sauce is used for making caramel sauce.

Among them, the raw materials of caramel sauce include 30%~60% sucrose, 0.1%~1% locust bean gum, and 0.01%~1% kappa-type carrageenan.

In some embodiments, the raw material of the caramel sauce further includes 0.01%-1% spice, 0.01%-80% caramel and/or 0.01%-10% caramel coloring.

In some embodiments, the acid-base value of the caramel sauce is about pH4, the sugar content is above 30 °Bx (Brix, Degrees Brix), and the viscosity is 150 poise (poise, P=g·s-1·cm-1 )above.

Please refer to FIG. 1 , in some embodiments, the method for making vegetable gel-type food includes subsequent steps. First, the liquid material is heated (step S10). Wherein, the liquid material includes vegetable milk. Next, a first additive material including vegetable oil is added to the heated liquid material to form a first mixed liquid (step S11 ). After step S11 , adding a second additive material including a gel into the first mixed liquid to form a second mixed liquid (step S12 ), and heating the second mixed liquid (step S13 ). Among them, the gel includes locust bean gum, kappa-type carrageenan, and aota-type carrageenan. Then, the heated second mixed solution is homogenized to form a vegetable gel solution (step S14 ). Finally, the vegetable gel solution is cooled to obtain the food body of the vegetable gel type food (step S16 ). Among them, in the raw materials of vegetable gel food, the content of vegetable milk is 20%~90%, the content of vegetable oil is 1%~90%, the content of locust bean gum is 0.01%~1%, and the content of kappa type antler The content of vegetable gum is 0.01%~1%, and the content of aota type carrageenan is 0.01%~1%.

Please refer to FIG. 1 , in some embodiments, before step S16 , the vegetable gel solution formed in step S14 may be sterilized (step S15 ). In some embodiments, in step S15, the vegetable gel solution can be sterilized by ultra-high temperature instant sterilization (UHT). In some embodiments, the controlled temperature of the ultra-high temperature flash sterilization treatment is 100° C. to 130° C., and the duration of the ultra high temperature flash sterilization treatment is 1 to 30 seconds. For example, the control temperature of the ultra-high temperature flash sterilization treatment is 119±2°C, and the duration of the ultra-high temperature flash sterilization treatment is 8-10 seconds.

In some embodiments, in step S11 , the first added material further includes 1%-15% sucrose and/or 0.05%-0.5% fatty acid glyceride. Among them, fatty acid glycerides can be used as emulsifiers to improve the quality and stability of vegetable gel foods.

In some embodiments, in step S12, the second added material further includes 0.01%~1% corn sugar gum, 0.01%~2% tamarind gum, 0.01%~1% sodium citrate, 0.01%~ 1% fragrance or any combination thereof.

Please refer to FIG. 2 , in some embodiments, step S14 is to firstly homogenize the heated second mixed liquid at a pressure of 0-80 kg/cm ² (step S141 ). In other embodiments, the pressure of the initial homogenization (step S141) can be 0 kg/cm ² , 10 kg/cm ^{2 , 20 kg/cm 2} , 30 kg/cm ² , 40 kg/cm ² , 50 kg/cm ² cm ² , 60 kg/cm ² , 70 kg/cm ² or 80 kg/cm ² . In this way, the fat globules in the vegetable oil are broken into finer pieces.

Next, re-homogenize the second mixed liquid after the initial homogenization at a pressure value of 0-200 kg/cm ² (step S142 ). In other embodiments, the pressure for re-homogenization (step S142) can be 0 kg/cm ² , 20 kg/cm ² , 40 kg/cm 2 , 60 kg/cm ² , 80 kg/cm ² , 100 kg/cm ² , or 100 kg/cm 2 . cm ² , 120 kg/cm ² , 140 kg/cm ² , 160 kg/cm ² , 180 kg/cm ² or 200 kg/cm ² . In this way, the broken small fat globules can be evenly dispersed to prevent the small fat globules from coagulating, and it can also avoid reducing the dense feeling of the vegetable gel-type food and causing tissue voids in the vegetable gel-type food.

Please refer to FIG. 3 , in some embodiments, the vegetable gel solution can be filled into the container at 50° C. to 80° C. (step S20 ), and then cooled (ie, step S16 ). In other words, step S16 is to cool the container containing the vegetable gel solution, so that the vegetable gel solution in the container condenses into a food body. In some embodiments, in step S20, the vegetable gel solution may be cooled to 55±5°C, and then filled into the container at 55±5°C.

In an example, when the vegetable gel solution is not sterilized (ie step S15 is not performed), step S20 may be performed between step S14 and step S16 . In another example, when the vegetable gel solution needs to be sterilized (ie step S15 needs to be performed), step S20 can be performed between step S15 and step S16.

In some embodiments, after step S20, the filled container may be sealed first, and then cooled (ie, step S16).

In some embodiments, step S16 is to place the container in an environment at 1-15° C. for 5 minutes to 24 hours to cool and solidify. Next, the container is moved to an environment below 30° C. for cooling and solidification, and stored. For example, an environment of 1~15°C is a cold water bath, while an environment below 30°C is a refrigerator.

Please refer to FIG. 4 , in some embodiments, the manufacturing method of the vegetable gel-type food is more used for making caramel sauce of the vegetable gel-type food. Firstly, add sauce ingredients into hot water to form a third mixed liquid (step S30 ). Among them, the sauce raw materials include 30%~60% of sucrose, 0.1%~1% of locust bean gum, and 0.01%~1% of kappa-type antler in the caramel sauce of plant-based gel food. vegetable gum, and the temperature of the hot water is about 75°C. Next, heat the third mixed solution at 80±5° C. for 5 minutes to obtain a caramel sauce solution (step S31 ). Then, the caramel sauce solution and the vegetable gel solution are cooled together to obtain the food body and caramel sauce of the vegetable gel type food (step S16').

In some embodiments, steps S30 to S31 can be performed before step S16'. For example, in an example, step S30 - step S31 may be executed after any one of step S10 - step S14 (or step S10 - step S15 ) is completed (not shown). In another example, steps S30 - S31 may also be executed synchronously with steps S10 - S14 (or steps S10 - S15 ) (not shown). In yet another example, steps S30 - S31 may also be performed before step S10 (not shown). In these embodiments, the implementation content and sequence of steps S10 to S14 (or steps S10 to S15 ) are the same as those described in the foregoing embodiments.

Please refer to FIG. 4 , in some embodiments, after step S31 , the adjustment material may be added to the caramel sauce solution and stirred evenly (step S32 ). Then, the caramel sauce solution and the vegetable gel solution are cooled together to obtain the food body and caramel sauce of the vegetable gel type food (step S16'). Wherein, the adjustment material includes 0.01%-1% spice, 0.01%-80% caramel and/or 0.01%-10% caramel coloring. Wherein, the uniform stirring time is about 2 minutes.

Please refer to FIG. 4 , in some embodiments, before step S16', the caramel sauce solution may be sterilized (step S33), and then cooled together with the vegetable gel solution (ie, step S16'). In some embodiments, the caramel sauce solution is sterilized at 80-100° C. for 1-30 minutes. In other embodiments, the caramel sauce solution is sterilized at 87±2° C. for 15 minutes.

In some embodiments, due to the high viscosity of the caramel sauce solution itself, ultra-high temperature instant sterilization cannot be performed, and the caramel sauce solution has a low pH value (about pH4), which is more suitable for sterilization at 87±2°C. Based on this, the shelf life of the caramel sauce solution and the caramel sauce formed by coagulating the caramel sauce solution can be extended.

In one example, when no adjustment material is added to the caramel sauce solution (that is, step S32 is not performed), step S33 can be performed between step S31 and step S16'. In another example, when the caramel sauce solution needs to add adjustment materials (that is, step S32 needs to be performed), step S33 can be performed between step S32 and step S16'.

In other words, in one example, after heating the third mixed solution at 80±5° C. for 5 minutes to obtain a caramel sauce solution (step S31 ), the adjustment material can be added to the caramel sauce solution and stirred evenly (step S32 ). Next, the caramel sauce solution is sterilized (step S33), and then cooled together with the vegetable gel solution (step S16').

In another example, after heating the third mixed solution at 80±5°C for 5 minutes to obtain the caramel sauce solution (step S31), the caramel sauce solution is sterilized (step S33), and then together with the vegetable gel solution Cooling (step S16').

In another example, after heating the third mixed solution at 80±5° C. for 5 minutes to obtain a caramel sauce solution (step S31 ), the adjustment material may be added to the caramel sauce solution and stirred evenly (step S32 ). Finally, it is cooled together with the vegetable gel solution (step S16').

In another example, the third mixture is heated at 80±5°C for 5 minutes to obtain a caramel sauce solution (step S31), and then cooled together with the vegetable gel solution (step S16').

Please refer to Figure 5, in some embodiments, the vegetable gel solution can be filled into the container at 50°C~80°C (step S20), and the caramel sauce solution can be filled into the container at 50°C~80°C (step S21 ), and then cooling (that is, step S16 ′). In other words, step S16' is to cool the container containing the vegetable gel solution and the caramel sauce solution, so that the vegetable gel solution in the container coagulates into the food body and the caramel sauce solution in the container coagulates into a vegetable gel caramel sauce for food. In some embodiments, in step S21, the caramel sauce solution may be cooled to 55±5°C, and then filled into the container at 55±5°C.

In one example, when no adjustment material is added to the caramel sauce solution (that is, step S32 is not performed) and the caramel sauce solution is not sterilized (that is, step S33 is not performed), step S20 to step S21 can be performed in step S31 and step S16 ' between execution.

In another example, when the caramel sauce solution is sterilized (that is, step S33 is performed), steps S20 to S21 can be performed between step S33 and step S16'. Before step S33 , the adjustment material may be added (that is, step S32 is performed), or the adjustment material may not be added (that is, step S32 is not performed).

In another example, when the adjustment material is added to the caramel sauce solution (that is, step S32 is performed) but the caramel sauce solution is not sterilized (that is, step S33 is not performed), step S20 ~ step S21 can be performed in step S32 and step S16' executed between.

In some embodiments, the vegetable gel solution is first filled into the container at 50°C~80°C (step S20), and then filled at 50°C~80°C when the vegetable gel solution has not condensed into the food body caramel sauce solution into the container (step S21).

In some embodiments, the botanical gel solution has a specific gravity less than that of the caramel sauce solution. Due to the high specific gravity of the caramel sauce solution, the caramel sauce can sink and stratify with the cheese. Based on this, filling the vegetable gel solution into the container first (step S20), and then filling the caramel sauce solution into the container (step S21), can avoid the impact of filling the vegetable gel solution from breaking up the caramel sauce solution, and Save time. That is, to reduce the time to wait for the caramel sauce solution to congeal into the caramel sauce before filling the vegetable gel solution.

In some embodiments, after step S21, the filled container may be sealed first, and then cooled (ie, step 16').

In some embodiments, step S16' is to place the container in an environment of 1-15°C and cool it for 5 minutes to 24 hours for cooling and solidification. Next, the container is moved to an environment below 30° C. for cooling and solidification, and stored. For example, an environment of 1~15°C is a cold water bath, while an environment below 30°C is a refrigerator.

Example 1: Making Cheese

A-1. Raw material ratio of cheese

30% oat milk, 30% soy milk, 5% coconut oil, 0.3% locust bean gum, 0.1% kappa-type carrageenan, and 0.1% aota-type carrageenan, and the balance is water.

Among them, the ingredients of oat milk and soybean milk are shown in Table 1 below:

Table 1 oat milk soy milk Calories (kcal/100ml) 128 45 Protein (g/100ml) 2.8 4.2 Fat (g/100ml) 0.4 2.2 Carbohydrates (g/100ml) 20.3 2.0

A-2. Raw material ratio of caramel sauce

55% sucrose, 1% locust bean gum, and 0.1% kappa-type carrageenan, the rest is water.

A-3. Cheese production process

1. Put oat milk, soybean milk and water into the mixing tank, and set the temperature of the mixing tank to 70±5°C to heat the liquid materials therein (ie, an example of the aforementioned step S10).

2. When the setting temperature of the blending barrel is set at 70±5°C, add vegetable oil to the heated liquid material (that is, put it into the blending barrel), and stir and dissolve for 5 minutes to form the first mixed liquid (that is, the aforementioned An example of step S11).

3. Slowly add locust bean gum, kappa-type carrageenan and aota-type carrageenan food glue to the first mixed solution (i.e. put into the blending barrel) to form the second mixed solution (i.e., the aforementioned step S12 an example of ), and set the set temperature of the blending barrel to 75±5°C to heat the second mixed solution (that is, an example of the aforementioned step S13), and continue to stir for 5 minutes to make the second mixed solution Mix well to dissolve.

4. Use a commercially available Iwai homogenizer to homogenize the heated second mixed solution at a pressure of 30 kg/cm ² (that is, an example of the aforementioned step S141). Next, the second mixed solution after the initial homogenization is homogenized again at a pressure of 100 kg/cm ² to form a vegetable gel solution (ie, an example of the aforementioned step S142 ).

5. Perform ultra-high temperature instant sterilization treatment on the homogenized vegetable gel solution (that is, an example of the aforementioned step S15). Wherein, the control temperature of the ultra-high temperature instant sterilization treatment is 115° C., and the duration of the ultra-high temperature instant sterilization treatment is 10 seconds. The sterilized vegetable gel solution is an intermediate product of cheese.

A-4. Production process of caramel sauce

1. Pour water into the sauce mixing bucket, and set the temperature of the sauce mixing bucket to 75°C to heat the water in it.

2. When the setting temperature of the blending barrel is set to 75°C, add sucrose, locust bean gum and kappa-type carrageenan to 75°C hot water (that is, put it into the sauce blending barrel), and stir evenly to Forming a third mixed liquid (ie, an example of the aforementioned step S30 ).

3. Set the set temperature of the sauce mixing barrel to 80±5°C to heat the third mixed solution therein and continue heating for 5 minutes to fully swell the colloid to obtain a caramel sauce solution (that is, a demonstration of the aforementioned step S31 example).

4. Set the set temperature of the sauce mixing barrel to 85° C. to sterilize the caramel sauce solution in the mixing barrel, and continue the sterilization for 10 minutes (ie, an example of the aforementioned step S33 ). The sterilized caramel sauce solution is an intermediate product of caramel sauce.

A-5. Filling and cooling process of cheese and caramel sauce

1. Set the setting temperature of the blending barrel to 70°C to cool down the intermediate product of cheese (that is, the sterilized vegetable gel solution), and also set the setting temperature of the sauce blending barrel to 70°C to cool down the caramel sauce Intermediate product (i.e. caramel sauce solution after sterilization).

2. When the setting temperature of the blending barrel is set to 70°C, fill the container with the intermediate product of cheese (that is, the sterilized vegetable gel solution). That is, the intermediate product of cheese is kept at 70° C. for filling (that is, an example of the aforementioned step S20 ).

3. When the setting temperature of the sauce mixing barrel is set to 70°C, fill the container with the intermediate product of caramel sauce (that is, the sterilized caramel sauce solution). That is, the intermediate product of caramel sauce is kept at 70° C. for filling (ie, an example of the aforementioned step S21 ).

4. Seal the containers of the intermediate product filled with cheese (that is, the sterilized vegetable gel solution) and the intermediate product of caramel sauce (that is, the sterilized caramel sauce solution).

5. Move the sealed container to a cold water bath and let it stand for 17 hours to carry out the first stage of cooling and solidification, so that the intermediate product of the cheese in the container is condensed into cheese and the intermediate product of caramel sauce in the container is condensed into coke Sugar sauce (that is, an example of the aforementioned step S16'). The set temperature of the cold water bath is 8±2°C.

6. Move the water-bathed container to the refrigerator for the second stage of cooling and solidification to obtain the finished product, which is cheese. The set temperature of the refrigerator is 8±2°C.

7. The prepared cheese was stored in a refrigerator for subsequent testing.

Example 2: Different ratio test of cheese

B-1. Raw material ratio of cheese

The ratio of ingredients in the raw materials of the four groups of cheeses is shown in Table 2. In Table 2, the unit of each raw material is "%", and the balance is water in the raw material of cheese.

Table 2 ingredients for cheese Cheese 1-1 Cheese 1-2 Cheese 1-3 Cheese 1-4 oat milk 60 60 60 60 soy milk 20 20 20 20 vegetable oil 6 6 0.5 4 fatty acid glycerides 0.2 0.2 0.2 0.2 Locust Bean Gum 0.15 0.2 0.15 0.15 Kappa carrageenan 0.04 0.06 0.04 0.15 Aota type carrageenan 0.10 0.06 0.10 - Agar powder - - - 0.2

B-2. Cheese Production Process

1. According to the production process described in A-3 of Example 1 and the ratio in Table 2, prepare the intermediate products of cheese 1-1~1-4 (that is, the sterilized vegetable gel solution).

2. Set the set temperature of each blending barrel to 70°C to cool down each intermediate product.

3. When the set temperature of each mixing barrel is set to 70°C, fill each intermediate product into the corresponding container. That is, each intermediate product is kept at 70° C. for filling (ie, an example of the aforementioned step S20 ).

4. Seal the containers filled with each intermediate product.

5. Move the sealed container to a cold water bath and let it stand for 17 hours for the first stage of cooling and solidification, so that the intermediate products in the container are coagulated into cheese (ie, an example of the aforementioned step S16).

6. Move the water-bathed container to the refrigerator for the second stage of cooling and solidification to obtain the finished product, which is cheese.

7. The prepared cheeses were stored in a refrigerator for subsequent testing.

B-3. Test results

1. According to Table 2, add cheese ingredients with different proportions, and make cheese 1-1, cheese 1-2, cheese 1-3 and cheese 1-4.

2. Invite 8 people aged between 25 and 50 to conduct a tasting test. The test standard is the texture and crispness of the taste, and the acceptance standard is the high texture and low crispness of the texture.

3. Cheese 1-1: It has a higher texture and a lower crispness, and the test results are feasible.

4. Cheese 1-2: The texture of the cheese is higher and the crispness is lower. The test results are feasible.

5. Cheese 1-3: The texture is low and the crispness is high, the test result is not feasible.

6. Cheese 1-4: The texture is low and the crispness is high, the test result is not feasible.

Example 3: Different ratio test of food gel

C-1. Raw material ratio of cheese

The ratio of ingredients in the raw materials of the four groups of cheeses is shown in Table 3. In Table 3, the unit of each raw material is "%", and the balance is water in the raw material of cheese.

table 3 ingredients for cheese Cheese 2-1 Cheese 2-2 Cheese 2-3 Cheese 2-4 oat milk 30 30 30 30 soy milk 30 30 30 30 vegetable oil 5 5 5 5 fatty acid glycerides 0.2 0.2 0.2 0.2 Locust Bean Gum 0.15 0.2 - - Kappa carrageenan 0.04 0.06 0.15 - Aota type carrageenan 0.1 0.06 - - Agar powder - - 0.2 0.15 konjac powder - - - 0.2

C-2. Cheese Production Process

Cheeses 2-1 to 2-4 were prepared according to the production process described in B-2 of Example 2 and the ratios in Table 3.

C-3. Test results

1. According to Table 3, add cheese ingredients with different proportions, and make cheese 2-1, cheese 2-2, cheese 2-3 and cheese 2-4.

2. Invite 8 people aged between 25 and 50 to conduct a tasting test. The test standard is the texture and crispness of the taste, and the acceptance standard is the high texture and low crispness of the texture.

3. Cheese 2-1: It has a higher texture and a lower crispness, and the test results are feasible.

4. Cheese 2-2: It has a higher texture and a lower crispness, and the test results are feasible.

5. Cheese 2-3: The texture is low and the crispness is high, the test result is not feasible.

6. Cheese 2-4: The texture of the cheese is low and the brittleness is high, the test result is not feasible.

To sum up, the raw materials of any embodiment of the vegetable gel-type food or the preparation method thereof can make the vegetable gel-type food rich in elasticity and water retention, and its hardness is low, so that it can have soft and tender texture. And smooth taste. In some embodiments, the vegetable milk in the raw material can also provide water-soluble dietary fiber, protein and rich trace elements, and can make the vegetable gel food have a better nutritional composition ratio. In some embodiments, the gel in the raw material can make the finished product more stable.

S10: step

S11: step

S12: step

S13: step

S14: step

S15: step

S16: step

S16': step

S141: step

S142: step

S20: step

S21: step

S30: step

S31: step

S32: step

S33: step

Fig. 1 is the flow chart of the preparation method of the vegetable gel type food of an embodiment; Fig. 2 is the flowchart of an embodiment of step S14 in Fig. 1; Fig. 3 is the local flow chart of the preparation method of the vegetable gel type food of another embodiment; Fig. 4 is the local flowchart of the preparation method of the vegetable gel type food of another embodiment; as well as Fig. 5 is a partial flow chart of a method for making a vegetable gel-type food in yet another embodiment.

S10~S16: Steps

Claims (18)

A raw material of plant-based gel-type food, including: a raw material of the food body, including: 60%~80% vegetable milk; 5%~6% vegetable oil; 0.01%~1% locust bean gum; 0.01%~ 1% Kappa-type carrageenan; and 0.01%~1% Aota-type carrageenan; wherein the vegetable milk is oat milk, soy milk, almond milk, rice milk, coconut milk, walnut milk, peanut milk, At least one of pistachio milk, hazelnut milk, and pea milk, wherein the vegetable oil is at least one of coconut oil, palm oil, and canola oil. The raw material according to claim 1, wherein the vegetable milk includes: 30%-60% of the oat milk; and 20%-30% of the soy milk. The raw material as described in Claim 2, wherein the ratio of the oat milk to the soy milk is 1:1~1:2. The raw material according to claim 1, wherein the ratio of the locust bean gum, the kappa-type carrageenan and the aota-type carrageenan is 3:1:1. The raw material as described in claim item 1, wherein the raw material of the food body further includes: 0.01%~1% corn sugar gum, 0.01%~2% tamarind gum, and 0.01%~1% sodium citrate at least one of . The raw material as described in claim item 1 further includes: The raw materials of a caramel sauce include: 30%~60% sucrose; 0.1%~1% locust bean gum; and 0.01%~1% kappa-type carrageenan. A method for making vegetable gel food, comprising: heating a liquid material, wherein the liquid material includes a vegetable milk; adding a first additive material including a vegetable oil to the heated liquid material to form a first Mixed solution; adding a second additive material comprising a gel to the first mixed solution to form a second mixed solution, wherein the gel comprises: a locust bean gum, a kappa-type carrageenan, and an aota-type carrageenan; heating the second mixed solution; homogenizing the heated second mixed solution to form a vegetable gel solution, wherein the raw material in the vegetable gel-type food The content of the vegetable milk is 60%~80%, the content of the vegetable oil is 5%~6%, the content of the locust bean gum is 0.01%~1%, and the content of the kappa type carrageenan is 0.01%~ 1%, and the content of the aota-type carrageenan is 0.01%~1%; and cooling the vegetable gel solution to obtain the food body of the vegetable gel-type food; wherein the vegetable milk is oat milk , soy milk, almond milk, rice milk, coconut milk, walnut milk, peanut milk, pistachio milk, hazelnut milk, and pea milk, wherein the vegetable oil is at least one of coconut oil, palm oil, and canola oil . The method for making vegetable gel food according to claim 7 further includes: before the cooling step, sterilizing the vegetable gel solution. The method for making vegetable gel-type food as described in Claim 8, wherein the sterilization treatment is ultra-high temperature instant sterilization treatment, the control temperature of the ultra-high temperature instant sterilization treatment is 100-130°C, and the ultra-high temperature instant sterilization treatment The duration is 1~30 seconds. The method for making vegetable gel food according to claim 7, wherein the first additive further includes at least one of 1%-15% sucrose and 0.05%-0.5% fatty acid glyceride. The method for making vegetable gel-type food as described in Claim 7, wherein the second additional material further includes 0.01%~1% corn sugar gum, 0.01%~2% tamarind gum, 0.01%~1% At least one of sodium citrate, 0.01%~20% sucrose and 0.01%~1% spices. The method for making vegetable gel-type food as described in Claim 7, wherein the homogenizing step includes: performing primary homogenization on the heated second mixed liquid with a pressure value of 0~80kg/ ^cm2 ; A pressure value of 200kg/cm ² is used to homogenize the second mixed liquid after the initial homogenization. The method for preparing vegetable gel-type food as described in Claim 7, wherein before the cooling step, the preparation method further includes: filling the vegetable gel solution into a container at 50-80°C; and Wherein, the cooling step includes: cooling the filled container so that the vegetable gel solution in the container condenses into the food body. The method for making vegetable gel-type food as claimed in claim 7, further comprising: adding a sauce material to hot water to form a third mixed liquid, wherein the sauce material is included in the vegetable gel The raw materials of the caramel sauce of the type food account for 30%-60% of the sucrose, 0.1%-1% of the locust bean gum, and 0.01%-1% of the kappa-type carrageenan, and the hot water The temperature is about 75°C; heating the third mixed solution at 80±5°C for 5 minutes to obtain a caramel sauce solution; and cooling the vegetable gel solution and the caramel sauce solution to obtain the vegetable gel The food body and the caramel sauce of the type food. The method for preparing vegetable gel-type food according to claim 14, wherein before the cooling step, the preparation method further includes: filling the vegetable gel solution into a container at 50°C~80°C; and filling the caramel sauce solution into the container at 50°C to 80°C; and wherein the cooling step includes: cooling the second filled container so that the vegetable gel solution in the container condenses into the food body and The caramel sauce solution in the container is allowed to coagulate into the caramel sauce of the vegetable gel-type food product. The method for making vegetable gel food as claimed in item 15, wherein the filling step of the vegetable gel solution is carried out at 55±5°C, and the filling step of the caramel sauce solution is carried out at 65 Performed at ±5°C. The method for making vegetable gel-type food as described in claim item 14, further comprising: after the heating step, adding an adjustment material to the caramel sauce solution and stirring and mixing evenly, wherein the adjustment material includes 0.01%~ At least one of 1% spice, 0.01%~80% caramel and 0.01%~10% caramel coloring. The method for making vegetable gel-type food according to claim 14 further includes: before the cooling step, sterilizing the caramel sauce solution.

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