WO2020029599A1

WO2020029599A1 - Seaweed vegan meat and producing method therefor

Info

Publication number: WO2020029599A1
Application number: PCT/CN2019/081980
Authority: WO
Inventors: 姜进举; 刘海燕; 王璐璐; 薛瀚; 赵婷; 李群飞
Original assignee: 青岛明月海藻生物科技有限公司
Priority date: 2018-08-10
Filing date: 2019-04-10
Publication date: 2020-02-13
Also published as: CN109007660A

Abstract

Seaweed vegan meat and a producing method therefor, relating to the technical field of food processing. The producing method comprises: first pouring alginate and a thickening and stabilizing agent in water, stirring to obtain a uniform solution, then sufficiently and uniformly mixing the uniform solution with a gel salt and a slow release agent, pouring the mixture into a container, placing same for shaping, performing packaging and freezing so as to obtain a finished product; or after the freezing step, performing unfreezing, squeezing to remove water, cutting, and packaging so as to obtain a seaweed vegan meat finished product. The seaweed vegan meat may be directly eaten by a consumer after being unpacked. The present formula is safe and healthy, the production process is feasible, the vegan meat tastes like real meat, and is tenacious and chewy; by means of a reticular structure, cooking soup can be more easily absorbed and the meat is more tasteful; the seaweed vegan meat may be made into cold dishes, or may be stir-fried and hotly instant-boiled, has the efficacy of controlling weight due to light calorie, moisturizing the intestines and removing heavy metals in intestinal tracts, is a novel marine healthy food, and has great market prospects.

Description

Name of invention: Vegetarian meat of seaweed and preparation method thereof

Technical field

[0001] The present invention relates to the technical field of food processing, and in particular, to a seaweed vegetarian meat and a preparation method thereof.

Background technique

[0002] With the improvement of people's material living standards, the problem of overweight and obesity has become increasingly prominent worldwide. In recent years, weight management has become a topic of particular concern. Low-calorie, high-fiber, low-fat "light food, vegetarian food" and other healthy foods are becoming more and more popular with consumers. At present, more and more people have joined the ranks of flexible vegetarian food, and these changes have promoted the rapid rise of vegetarian products.

[0003] Alginate, also known as alginate, is a class of natural polysaccharides extracted from marine brown algae such as kelp, wakame, and giant algae. It is a water-soluble natural dietary fiber and is widely used in the global food field. Among them, sodium alginate is the largest amount of alginate. Alginate has low calories, increases intestinal water retention, absorbs heavy metals in the intestine, and promotes intestinal motility. For example, in 1997, China ’s Ministry of Health approved alginate as a substance with lead discharge function (approval number 97-65), which can be used in the production of lead discharge foods. In 2018, the US FDA officially announced sodium alginate, inulin, polydextrose, and resistant paste Eight kinds of raw materials such as refined are dietary fiber, which is good for human health. Utilizing the characteristics of alginate to form a thermo-irreversible gel with calcium ions, and adding some substances with health benefits, it is very suitable for the development of gel foods with low calories and light health benefits.

[0004] At present, seaweed vegetarian products commonly include seaweed salad, seaweed jelly, seaweed brittle silk, bionic fragile algae, etc., such as application number 200810238210.9 discloses a method for making alginate jelly, and application number 20171123 2067.8 discloses a Healthy seaweed powder and its preparation method, however, there is no related research report on seaweed vegetarian meat and its preparation method.

Summary of invention

technical problem

Problem solution

Technical solutions

[0005] One of the tasks of the present invention is to provide a seaweed vegetarian meat, which uses a new formula and process It has a good taste, meets the trend of light food, fills the market gap, and has great market prospects.

[0006] The present invention adopts the following technical solutions:

[0007] A seaweed vegetarian meat comprising the following raw materials in parts by weight: 0.5 ~ 5 parts of alginate, 0.1 ~ 5 parts of thickening stabilizer, 0.2 ~ 2 parts of gel salt, 0.1 ~ 1 part of slow release agent And 87 to 99 parts of water.

[0008] As a preferred solution of the present invention, the alginate is one or more of sodium alginate, potassium alginate, magnesium alginate or ammonium alginate. In a 1% concentration aqueous solution, the alginate is Viscosity is 300 ~ 3000m

Pa.S _o

[0009] As another preferred solution of the present invention, the thickening stabilizer is one or a combination of starch, konjac flour, xanthan gum, sodium polyacrylate or sodium carboxymethyl cellulose.

[0010] Preferably, the gel salt is a salt material capable of reacting with alginate to form a gel, or a substance containing these salts, preferably a calcium salt, an iron salt, or a zinc salt.

[0011] Preferably, the sustained-release agent is sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, disodium dihydrogen pyrophosphate

, Citric acid, gluconic acid-S-lactone in combination of one or more.

[0012] Another task of the present invention is to provide the above-mentioned method for preparing algae vegetarian meat, which in turn includes the following steps: [0013] First, alginate and a thickening stabilizer are added to water and stirred to form a homogeneous solution;

[0014] Secondly, the gel salt, the sustained-release agent and the obtained solution are sufficiently mixed, filled into a certain mold, and left to form

[0015] Finally, the finished product is packaged, sealed, and frozen to obtain a finished product.

[0016] Another method for preparing the above-mentioned seaweed vegetarian meat includes the following steps in order:

[0017] First, add alginate and thickening stabilizer to the water and stir to stir into a homogeneous solution;

[0018] Next, the gel salt, the sustained-release agent and the obtained solution are sufficiently mixed, filled into a certain mold, and left to form

[0019] Finally, the formed product is sequentially frozen, thawed, pressed to remove water, and cut, and then packaged to obtain a finished product.

[0020] In the above-mentioned first preparation method, the time for standing molding is 0.5 ~ 5h, the molding temperature is 5 ~ 50 ° C; and the freezing temperature is -60 ° C ~ -1 ° C.

[0021] In the above-mentioned second preparation method, the molding time is 0.5 ~ 5h, the molding temperature is 5 ~ 50 ° C; and the freezing temperature is -60 ° C ~ -1 ° C. [0022] In the above second preparation method, sterilization is performed after the packaging step, and the finished product is stored at room temperature, refrigerated, or frozen after sterilization; or the product is refrigerated or stored frozen without sterilization.

The beneficial effects of the invention

Beneficial effect

[0023] Compared with the prior art, the beneficial technical effects brought by the present invention are:

[0024] (1) The present invention utilizes the characteristics of alginate to form a thermal irreversible gel with different salt substances, and adopts a freezing process (the first preparation process) or a freeze-thaw process (the second preparation process) to treat the seaweed gel. The target product seaweed vegetarian meat is obtained, the production process is simple, and the operation is controllable.

[0025] (2) The product produced by the present invention has a meat-like texture, is elastic and chewy, and the mesh structure is conducive to absorbing the soup and is more flavorful. It can be served cold or hot, or can be made into a ready-to-eat food. There are many ways.

[0026] (3) The product produced by the present invention contains more alginate dietary fiber, and has light truck fullness and intestinal moisturization.

, Excludes intestinal heavy metals and other effects, has a good health function for the human body.

[0027] In summary, the seaweed vegetarian meat product of the present invention has a feasible production process, unique taste, and various eating methods, and is an innovative marine health food with great market prospects.

Invention Examples

Embodiments of the invention

[0028] The present invention provides a seaweed vegetarian meat and a method for preparing the same. In order to make the advantages and technical solutions of the present invention clearer and more specific, the present invention is described in detail below with reference to specific embodiments.

[0029] The raw materials selected in the present invention can be purchased through commercial channels.

[0030] Embodiment 1:

[0031] A seaweed vegetarian meat, the ingredients are: 300g of sodium alginate, 400g of starch, 50g of konjac flour, 80g of gel salt (calcium sulfate), 30g of slow-release agent (sodium pyrophosphate), and 9140g of remaining water.

[0032] The preparation method of the above seaweed vegetarian meat:

[0033] First weigh the sodium alginate, konjac flour, and starch according to the above parts by weight and mix thoroughly, pour into 8000 g of water and stir to form a homogeneous solution; then shake and release calcium sulfate and sodium pyrophosphate with 1140 g of water and shake well with The above homogeneous solution is thoroughly mixed, filled in a certain mold, left to stand at 5 ° C for 1 hour, then packaged, sealed, put in a -18 ° C cold storage and frozen to obtain a finished product.

[0034] Embodiment 2: [0035] A kind of seaweed vegetarian meat, the ingredients are: 200g of potassium alginate, 100g of sodium carboxymethyl cellulose, 20g of gel salt (calcium carbonate), 60g of slow-release agent (gluconolactone), and 9620g of water.

[0036] Preparation method of the above seaweed vegetarian meat:

[0037] Weigh potassium alginate and sodium carboxymethyl cellulose according to the above parts by weight and mix thoroughly, pour into 9000 g of water and stir to form a homogeneous solution; then 20 g of calcium carbonate and 60 g of gluconolactone are washed with 620 g of water After being shaken, it is thoroughly mixed with the above homogeneous solution, filled in a certain mold, left to stand for 30 hours at 30 ° C for 0.5h, and placed in a -36 ° C cold room for freezing, thawing, pressing to remove water, cutting, and packaging, that is, Get the finished product.

Example 3:

[0039] A seaweed vegetarian meat, the ingredients are: 100g of alginate, 100g of starch, 10g of sodium polyacrylate, 10g of xanthan gum, 40g of sodium carboxymethyl cellulose, 60g of gel salt (ferrous sulfate), sustained release Agent (sodium tripolyphosphate) 10g, the balance of water 9670g.

[0040] The preparation method of the seaweed vegetarian aspic

[0041] First, ammonium alginate, sodium polyacrylate, xanthan gum, sodium carboxymethyl cellulose, and starch were weighed in accordance with the above parts by weight and thoroughly mixed, poured into 9000 g of water and stirred to form a homogeneous solution; then 40 g of sulfite Iron is washed with 670 g of water, shaken and mixed well with the above homogeneous solution, filled in a mold, left to stand at 40 ° C for 2 hours, then sealed, placed in a freezer at minus 60 ° C, and frozen to obtain a finished product.

Embodiment 4:

[0043] A seaweed vegetarian meat, the ingredients are: 450g magnesium alginate, 10g xanthan gum, 30g gel salt (zinc carbonate)

Slow release agent (citric acid) 20g, the balance of water 9490g.

[0044] Method for preparing the aforementioned seaweed vegetarian meat:

[0045] First weigh the alginate and xanthan gum according to the above parts by weight and mix thoroughly, pour into 9000 g of water and stir to form a homogeneous solution; then 30 g of zinc carbonate and 20 g of citric acid are rinsed with 490 g of water and shaken with The above homogeneous solution is fully mixed, filled in a certain mold, and allowed to stand for 3 hours at 10 ° C, then placed in a -5 ° C freezer for freezing, thawing, pressing to remove water, cutting, and packaging to obtain a finished product.

Example 5:

[0047] A seaweed vegetarian meat, the ingredients are: 100g sodium alginate, 200g potassium alginate, 100g ammonium alginate, 50g starch, gel salt (ferrous carbonate) 160g and slow release agent (gluconolactone) 100g The remaining water is 9290 g. [0048] Method for preparing the aforementioned seaweed vegetarian meat:

[0049] First weigh sodium alginate, potassium alginate, ammonium alginate, and starch according to the aforementioned weight parts and mix thoroughly, pour into 8000 g of water and stir to form a homogeneous solution; then, 160 g of ferrous carbonate and 100 g of gluconolactone Use 1290g water to shake and mix thoroughly with the above homogeneous solution, fill it in a certain mold, let it stand at 50 ° C for 5h, put it in a -48 ° C freezer, freeze, thaw, squeeze water to remove it, and cut it. Packaging to get the finished product.

[0050] The part not mentioned above can be realized by drawing on the existing technology.

[0051] It should be noted that, under the teachings of this specification, any equivalent manner or obvious modification made by those skilled in the art should fall within the protection scope of the present invention.

Claims

Claim

[Claim 1] A seaweed vegetarian meat, characterized in that it comprises the following raw materials in parts by weight: 0.5 to 5 parts of alginate, 0.1 to 5 parts of thickening stabilizer, 0.2 to 2 parts of gel salt, slow Release agent 0.1 ~ 1 parts and water 87 ~ 99 parts.

[Claim 2] The seaweed vegetarian meat according to claim 1, wherein: the alginate is one or more of sodium alginate, potassium alginate, magnesium alginate, or ammonium alginate In a 1% strength aqueous solution, the viscosity of alginate is 300 ~ 3000mPa.s

[Claim 3] The seaweed vegetarian meat according to claim 1, wherein: the thickening stabilizer is starch, konjac flour, xanthan gum, sodium polyacrylate or sodium carboxymethyl cellulose Species or several combinations.

[Claim 4] The seaweed vegetarian meat according to claim 1, wherein: the gel salt is a salt substance capable of reacting with alginate to form a gel, or a substance containing these salts, It is preferably a calcium salt, an iron salt or a zinc salt.

[Claim 5] The seaweed vegetarian meat according to claim 1, wherein the slow-release agent is sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, disodium dihydrogen pyrophosphate, and lemon A combination of one or more of acids, glucono-S-lactone.

[Claim 6] The method for preparing a seaweed vegetarian meat according to any one of claims 1-5, characterized in that it comprises the following steps in order:

First, the alginate and thickening stabilizer are added to water and stirred to form a homogeneous solution. Second, the gel salt, the slow-release agent and the obtained solution are thoroughly mixed, filled into a certain mold, and left to form.

Finally, the finished product is packaged, sealed, and frozen to obtain a finished product.

[Claim 7] The method for preparing a seaweed vegetarian meat according to any one of claims 1-5, characterized in that it comprises the following steps in order:

First, add the alginate and thickening stabilizer to the water and stir, and stir to form a homogeneous solution. Second, fully mix the gel salt, the slow release agent and the obtained solution, and fill it into a certain mold. Place forming

Finally, the formed product is sequentially frozen, thawed, pressed to remove water, and cut, and then packaged to obtain a finished product.

[Claim 8] The method for preparing a seaweed vegetarian meat according to claim 6, characterized in that: the time for standing molding is 0.5 ~ 5h, the molding temperature is 5 ~ 50 ° C; and the freezing temperature is -60 ° C ~ -1 ° C.

[Claim 9] The method for preparing seaweed vegetarian meat according to claim 7, characterized in that: the time for standing molding is 0.5 ~ 5h, the molding temperature is 5 ~ 50 ° C; the freezing temperature is -60 ° C ~ -1 ° C.

[Claim 10] The method for preparing seaweed vegetarian meat according to claim 7, characterized in that: after the packaging step, sterilization is performed, and the sterilized product is stored at normal temperature, refrigerated or frozen; or without sterilization, the finished product is refrigerated or frozen .