WO2008095331A1

WO2008095331A1 - A soybean sausage and its preparation process

Info

Publication number: WO2008095331A1
Application number: PCT/CN2007/000345
Authority: WO
Inventors: Xiaobao Zhang; Meicui Chen
Original assignee: Xiaobao Zhang; Meicui Chen
Priority date: 2007-01-31
Filing date: 2007-01-31
Publication date: 2008-08-14

Abstract

A soybean sausage and its preparation process. The sausage comprises casing, soybean protein isolate which accounts for 10-30 wt%, thick soybean milk which accounts for 70-90 wt%. The process includes the steps of mixing soybean protein isolate with thick soybean milk at 0-5?, stirring, adding nutritions or flavoring, transporting the mixture to an filling machine, filling casings with the mixture, heating for solidification and sterilization, then cooling.

Description

Soy protein sausage and production method thereof

The present invention relates to foods, and more particularly to a soy protein sausage and a method of producing the same. Background technique

As the world's food culture continues to change, more and more foods made from soybeans are being enjoyed by humans. In particular, various types of vegetarian sausages made from soybeans can replace meat sausages made from meat, providing delicacies for people who are obese and health-care.

The applicant has many years of experience in the production of soy foods. After continuous exploration and repeated research, it is found that functional soy protein concentrate powder is used to produce stuffed sausages, or filled with spices, flavors, five flavors, etc., unique taste, nutrition Rich, it is the favorite snack food and table on the world, and it is a choice for people to buy food. Summary of the invention

The object of the present invention is to provide a soy protein sausage which is a health care product with good softness and elasticity, low water content, good packaging material, high safety, convenient carrying, good quality stability and long shelf life. .

Another object of the present invention is to provide a method for producing a soy protein sausage which is mechanized and continuously produced to provide a quality assurance product and to completely avoid secondary pollution in production and circulation.

The soy protein vegetarian sausage of the present invention comprises an enteric coating and a soy protein isolate powder and a thick soybean milk poured therein, wherein the soybean protein isolate powder has a weight content of 10 to 30%, and the concentrated soybean milk has a weight content of 70 ~ 90%.

The concentration of the concentrated soy milk is 10 ~ ll ° Be, (Pomet).

The preparation process of the concentrated soybean milk is as follows: firstly, the soybean is washed, immersed, decontaminated, refined, filtered, boiled, homogenized, and sterilized at a high temperature, and finally cooled to 0 to 5 Torr for use. The soy protein isolate powder is prepared by peeling soybean, solvent extracting soybean oil, water extracting soybean residue, acid separation, neutralization, sterilization, and drying into powdered soy protein isolate.

Of course, the soy protein isolate powder is also commercially available.

The casing also contains nutrient fillings or/and flavorings.

The nutrient filling of soy isotope sausage can be added to the fruit and vegetable substance, which is called vegetable vegetable sausage. For example, adding corn kernel is called corn flavor sausage. It is added in an amount of 1 to 3% of the total weight of the sausage.

The seasonings include salt, soy sauce, white granulated sugar and monosodium glutamate in an amount of from 4 to 5% by weight based on the total weight of the sausage.

In order to make the sausage taste better, it can also contain seasoning. The seasoning includes star anise, fennel, grass fruit, cinnamon, clove, fennel, vanilla porridge, geranium, pepper, grass buckle, shanna, white buckle, cumin, cinnamon, pepper, sand ginger, ginger or plant beef flavor . It is added in an amount of 1 to 2% of the total weight of the sausage. In the specific production, the combination of different types and different amounts of flavoring spices can be selected according to the needs of the customer and the taste. For example, if you add botanical beef flavor, it is called beef flavor sausage. If you add five flavor spices, it is called scented sausage.

The casing is made of plastic, nylon or edible casing, which can be used in the food industry.

The method for producing a soy protein sausage of the present invention comprises the following steps: mixing the concentrated soy milk and the soy protein isolate powder at a ratio of 0 to 5 ° C according to the above ratio, and then stirring or adding nutrients and seasonings. Or spices, then the temporary and sauce-like materials are transferred to the filling machine and filled into the casing; finally, the finished product is heated and solidified, sterilized, and then cooled. '

The soy protein vegetarian sausage of the invention has a shelf life of 0-4 degrees after being cooked and sterilized, and can be stored for more than one month. After high-pressure sterilization or adding standard additives, the shelf life can be more than 6 months. Among them, when mixing, the nutrient fillings and/or seasonings may be added in proportion and mixed uniformly.

The coagulation and sterilization treatment is to cook the finished product or to autoclave. The preparation process of the concentrated soybean milk is as follows: firstly, the soybean is washed, immersed, decontaminated, refining, filtered, separated, boiled, homogenized, and sterilized at a high temperature, and finally cooled to 0 to 5 ° C for use.

The soy protein isolate powder is prepared by peeling soybean, solvent extracting soybean oil, water extracting soybean residue, acid separation, neutralizing, sterilizing, and drying into powdered soy protein isolate. When the soy protein sausage of the present invention is eaten, It can be eaten immediately or coldly, or it can be eaten in a microwave oven after warming. The aroma is pleasant, the taste is delicious, the taste is delicate, soft and elastic, and nutritious.

The soy protein sausage of the present invention provides a choice of a new type of soy food when it is on the table and when traveling abroad, and is convenient to carry, and is a vegetarian product of health care. The soy protein sausage sausage of the invention is vacuum-packed, has good packaging material, high safety, can prevent secondary pollution during the factory logistics and transportation; good quality stability, uniform size, uniform specifications, good product softness and elasticity Low moisture content, long shelf life, generally can be stored for 10 days without adding any preservative below 0 ~ 4 °C. If the appropriate amount of preservative is added according to national standards, it can be stored for more than half a year under high pressure sterilization at 25 °C. detailed description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Example 1

This embodiment is a soy protein sausage, which comprises an enteric coating and a soy protein isolate powder and concentrated soy milk poured therein. The soy protein isolate powder has a weight content of 25%, and the concentrated soybean milk has a weight content of 75%.

The preparation process of the thick soybean milk is as follows: firstly, the soybean is washed, immersed, decontaminated, refining, filtered, separated, boiled, homogenized, and sterilized at a high temperature, and finally cooled to 5 Torr for use.制成 Made by processing techniques well known in the art. The concentration of concentrated soy milk is 10°Be'. The soy protein isolate powder is prepared by peeling soybeans, extracting soybean oil by solvent, extracting soybean dregs from water, separating the acid, neutralizing, sterilizing, and drying into powdered soy protein isolate powder. Soy protein isolate powder is also available for sale.

The casing is a composite layer structure casing made of imported polyamide and polyolefin materials, which is purchased from Guangxi Yinzhou casing factory.

A 4% condiment is also added, which includes 0.5% salt, 1.0% soy sauce, 1.5% white sugar and 1.0% MSG. The taste can be selected according to the needs of the customer, a combination of different types and different amounts of flavoring.

The processing process is: mixing 25% concentrated soybean milk and 75% soy protein isolate powder at 5 ° C, stirring, then temporarily mixing or adding seasoning, and then transferring the temporarily mixed sauce-like material to the filling machine. Inject the casing; finally, the finished product is solidified, sterilized, and then cooled.

The mixture is mixed and kneaded into a sauce-like raw material and then transferred to a sausage filling machine, which is fed into a fully automatic filling machine by a hoist or a conveyor belt. The enema machine uses a screw extrusion to vacuum the raw material into the casing. According to different technical requirements and casing size, you can adjust the size and weight of sausages (5g to 30,000g). The size range is wide (1cm to 8cm diameter packaging materials can adjust the thickness and length of the product at will), and then the automatic punching machine Or twisting machine to tie the two ends of the sausage into a cylindrical shape, and can also be shaped into a square or flat shape by using a mold, and then steamed and cooled to form different sizes of soy protein sausage products.

When soy protein sausage products are eaten, they can be eaten immediately or coldly. They can also be eaten in a microwave oven. The aroma is pleasant, the taste is delicious, the taste is delicate, soft and elastic, and nutritious. Example 2

The preparation process was basically the same as in Example 1, except that the soy protein isolate powder had a weight content of 20% and the concentrated soybean milk had a weight content of 80%. The concentration of concentrated soy milk is ll°Be'.

It also contains 3% of the total weight of fruit and vegetable nutrients and 2% of the total weight of the seasoning. Because the addition of nutrients to fruits and vegetables can be called vegetarian sausages, the spices include star anise, fennel, grass fruit, cinnamon, clove, fennel, vanilla seeds, geranium, pepper, cumin, cinnamon, and pepper. Ginger, each accounted for approximately 0.1%. Example 3

The preparation process was basically the same as in Example 1, except that the soy protein isolate powder had a weight content of 30% and the concentrated soybean milk had a weight content of 70%.

It also contains 1% beef flavor and a 5% flavor by weight. Seasonings include 1.5% salt, 0.5% soy sauce, 1.5% white sugar and 1.5% MSG. Example 4

In contrast to Example 1, corn kernels were also contained in an amount of 1% by weight.

While the present invention has been described in detail with reference to the embodiments of the present invention, it will be apparent to those skilled in the art And transformations, such as changes in the form of raw materials, changes in the shape and size of the finished product, the choice of different types of nutritional inputs, and the choice of different types of equipment on the production line. Industrial applicability

The soy protein sausage of the invention has good softness and elasticity, low water content, vacuum packaging, good packaging material and high safety, and can prevent secondary pollution during the factory logistics and transportation; Good quality stability, uniform size, uniform specifications, long shelf life, generally can be stored for 10 days without adding any preservative below 0-4 °C. If the amount of preservative is added according to national standards, it can be sterilized by high temperature for 25 Ό. Store for more than half a year.

Claims

Claim

A soy protein albumin sausage comprising: a casing and a soy protein isolate powder and a thick soybean milk poured therein, wherein the soy protein isolate powder has a weight content of 10-30%, and the weight content of the thick bean paddle It is 70 ~ 90%.

The soy protein sausage according to claim 1, characterized in that the concentrated soymilk has a concentration of 10 to 11 ° Be'.

The soy protein sausage according to claim 1 or 2, wherein the preparation process of the concentrated soybean milk is: first washing, soaking, removing impurities, refining, filtering, separating, boiling, homogenizing, High temperature sterilization, and finally cooled to 0 ~ 5 °C.

4. The soy protein sausage according to any one of claims 1 to 3, wherein the soy protein isolate powder is prepared by peeling soybean, extracting soybean oil, extracting soybean dregs, and separating acid, And, sterilization, and drying.

The soy protein sausage according to any one of claims 1 to 4, characterized in that the casing further contains a nutritional filler or/and a seasoning.

The soy protein sausage according to claim 5, wherein the nutrient filler is a fruit or vegetable substance or corn kernels, and the amount is from 1 to 3% of the total weight of the sausage.

The soy protein sausage according to claim 5, wherein the flavoring product comprises salt, soy sauce, white granulated sugar and monosodium glutamate, and the amount thereof is 4 to 5% by weight based on the total weight of the sausage.

The soy protein sausage according to claim 5, further comprising a seasoning, the seasoning comprising star anise, fennel, grass fruit, cinnamon, clove, fennel, vanilla seed, geranium, pepper, grass buckle, Shannai, white buckle, cumin, cinnamon, pepper, sand ginger, ginger or plant beef flavor, the amount of which is 1-2% of the total weight of the sausage. ,

9. A method for producing a vegetarian sausage according to claims 1-8, characterized in that it comprises the following steps:

Mix the thick soybean milk and the soy protein isolate powder at the ratio of 0 to 5 ° C in the above ratio, stir After mixing, mix or add nutrients, seasonings or spices, and then transfer the temporarily mixed sauce-like materials to the filling machine and into the casing. Finally, the finished product is solidified, sterilized, and then cooled.

A method of producing a vegetarian sausage according to claim 9, wherein said coagulation and sterilization treatment is to cook the finished product or to autoclave.