WO2023103987A1 - 一种质构改良剂及其应用 - Google Patents

一种质构改良剂及其应用 Download PDF

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Publication number
WO2023103987A1
WO2023103987A1 PCT/CN2022/136677 CN2022136677W WO2023103987A1 WO 2023103987 A1 WO2023103987 A1 WO 2023103987A1 CN 2022136677 W CN2022136677 W CN 2022136677W WO 2023103987 A1 WO2023103987 A1 WO 2023103987A1
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WIPO (PCT)
Prior art keywords
protein
texture
curdlan
vegetable
meat
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PCT/CN2022/136677
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English (en)
French (fr)
Inventor
何珊珊
张飞
Original Assignee
帝斯曼知识产权资产管理有限公司
浙江帝斯曼中肯生物科技有限公司
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Application filed by 帝斯曼知识产权资产管理有限公司, 浙江帝斯曼中肯生物科技有限公司 filed Critical 帝斯曼知识产权资产管理有限公司
Publication of WO2023103987A1 publication Critical patent/WO2023103987A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Definitions

  • the invention relates to a texture modifier comprising curdlan gum and rapeseed protein, a preparation method and application thereof.
  • the present invention also relates to the combined use of curdlan gum and rapeseed protein in food preparations, and food products comprising said curdlan gum and rapeseed protein.
  • Curdlan also known as coagulated polysaccharide and thermal gel, is a microbial exopolysaccharide discovered and named by Harada et al. in 1964. Linear macromolecules linked by glycoside bonds have attracted the attention of the food industry due to their low-temperature reversible and high-temperature irreversible gel properties, freezing resistance, and thermal stability. In 2006, the Ministry of Health of my country officially approved that curdlan gum can be directly added to food, such as used as a stabilizer, coagulant, thickener, water-holding agent, adhesive, film-forming agent, etc. for meat food, In the production of noodle food, aquatic food, baked food, frozen food, fried food, etc.
  • curdlan gum When curdlan gum is used in meat products or vegetable meat products, it can improve the food's water retention, cooking resistance, freezing resistance, etc., but in order to achieve the ideal gel texture, it is usually necessary to add glutamine Transaminase, or compounding curdlan gum with other colloids to achieve ideal product texture (such as gel strength, elasticity, etc.), but this type of technology has high cost and complicated operation, and the slurry should not be placed too long at room temperature. For a long time, or the amount of colloid is high, which will affect the nutritional value and taste of the product.
  • curdlan gum's excellent gel properties such as freeze resistance and heat stability, and obtain ideal gel strength, so as to improve the gel texture or taste of food.
  • the present invention provides a texture improving agent, which comprises curdlan gum and rapeseed protein, wherein the weight ratio of curdlan gum and rapeseed protein is 1:9-9:1, preferably 1:4-4:1, more preferably 2:3-3:2, more preferably, wherein the weight ratio of curdlan gum to rapeseed protein is about 1:1.
  • the curdlan gum in the texture modifier can account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60% of the total weight of curdlan gum and rapeseed protein % or 65%, preferably, can account for 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54% of the total weight of curdlan gum and rapeseed protein , or 55%.
  • the weight ratio of curdlan gum and rapeseed protein in the texture modifier can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7: 3, 4:1 or 9:1, preferably, can be 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1 , more preferably, can be 2:3, 2.5:3, 1:1, 3:2.5 or 3:2.
  • the rapeseed protein in the texture modifier is not a textured vegetable protein.
  • the texture modifier refers to a substance added to food that can improve one or more texture properties of the food, and the texture properties can be strength, hardness, viscosity, elasticity, cohesiveness, Chewiness, stickiness or resilience, etc.
  • the texture modifier may be a binder, thickener or gelling agent.
  • the inventors found that when curdlan gum is used together with plant-based proteins (soy protein and/or potato protein), the gel strength of curdlan gum is significantly weakened. However, when soybean protein and/or potato protein were replaced by rapeseed protein and curdlan gum, the gel strength of curdlan gum was not significantly affected. Compared with other proteins (especially soybean protein ), the use of rapeseed protein can significantly improve the texture properties of the added system, especially the gel strength. When rapeseed protein and curdlan gum are added as binders in meat products or vegetable meat products, ideal texture properties can be achieved, especially the hardness, elasticity and chewiness of the products.
  • the texture modifier of the present invention may or may not contain other polysaccharides or derivatives thereof, such as methyl cellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, One or more of gellan gum, pectin and konjac gum, preferably, may contain starch and/or xanthan gum, or preferably, do not contain polysaccharides other than starch or derivatives thereof, or preferably, do not contain Contains other polysaccharides or their derivatives.
  • curdlan may be the only colloid in the texture modifier.
  • the texture modifier may contain no or substantially no methyl cellulose.
  • the texture modifier may be added to a liquid or to a solid component.
  • the added amount of the texture modifier can be properly adjusted according to the type and state of the system to be added, the content of curdlan gum in the texture modifier used, etc., with the weight percentage of curdlan gum in the added system
  • the content can be added in a manner of reaching 0.1-15%, preferably reaching 0.2-10%.
  • the texture modifier is a binder. In one embodiment of the invention, the texture modifier is a meat binder. In one embodiment of the present invention, the texture modifier is a vegetable meat binder.
  • the term binder refers to a substance that binds particles and/or fibers together.
  • a binder in the present invention is an edible substance that binds substrates together in the final product to form a cohesive product.
  • the binder can help create a smoother product texture, retain moisture and/or maintain the shape of a sticky product.
  • the adhesive of the present invention is an adhesive for meat products or vegetable meat products, more preferably, the adhesive is an adhesive for vegetable meat products.
  • meat products or vegetable meat products also include aquatic products.
  • the adhesive may further contain a dispersant that reduces colloid and/or protein aggregation, and the dispersant may be one or more of alkali agents, alkali metal salts, organic acid salts, and inorganic acid saltskind, the dispersant can be water, preferably, the dispersant is water.
  • the binder may or may not contain other polysaccharides or derivatives thereof, such as methyl cellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum , gellan gum, pectin and konjac gum, preferably, the binder of the present invention contains less methyl cellulose than existing meat products or vegetable meat product binders , more preferably, the binder of the present invention does not contain or substantially does not contain methylcellulose.
  • the adhesive may or may not contain other protein components, such as other plant-based proteins and/or animal proteins. Preferably, the adhesive of the present invention does not contain or substantially does not contain eggs, egg whites and/or yolk.
  • the binder may be liquid or powder.
  • the total weight of curdlan gum and rapeseed protein in the adhesive may be at least 2% of the weight of the adhesive. In another embodiment of the present invention, the total weight of curdlan gum and rapeseed protein in the adhesive may be 80% or more of the weight of the adhesive. In one embodiment of the present invention, the adhesive is mainly composed of curdlan and rapeseed protein. In one embodiment of the present invention, the binder is a binder for vegetable meat products.
  • the texture modifier is a thickener.
  • the term thickener refers to a substance that can increase the viscosity of the system, and can keep the system (such as food) in a uniform and stable suspension state, or an emulsified state, or form a gel.
  • the thickener can further contain a dispersant that reduces colloid and/or protein aggregation, and the dispersant can be one or more of alkali agents, alkali metal salts, organic acid salts, and inorganic acid salts Kind, the dispersant can be water.
  • the thickener may or may not contain other polysaccharides or derivatives thereof, such as methyl cellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum
  • polysaccharides or derivatives thereof such as methyl cellulose, starch, gum arabic, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum
  • the thickener of the present invention contains less methyl cellulose compared with existing thickeners, more preferably, the present invention
  • the thickeners of the invention are free or substantially free of methylcellulose.
  • the thickener may be liquid or powder.
  • the total weight of curdlan gum and rapeseed protein in the thickener may be at least 2% by weight of the thickener. In another embodiment of the present invention, the total weight of curdlan gum and rapeseed protein in the thickener may be 80% or more of the weight of the thickener. In one embodiment of the present invention, the thickener mainly consists of curdlan and rapeseed protein.
  • the present invention also provides a food containing the texture improving agent.
  • the texture modifier is used as a binder in food.
  • the texture modifier is used as a thickener in food.
  • the pH value of the application system does not need to be specially adjusted.
  • said food product is a meat product.
  • the meat products may be restructured meat, processed meat, sausage, minced meat, meat pie, meatball, ham and the like.
  • the meat product is luncheon meat.
  • the added amount of the texture modifier as a binder in the meat product is at least 0.1%, 0.2%, 0.3%, 0.4% or 0.5% by weight of curdlan gum in the meat product. %, or in such a way that the weight percentage of curdlan in meat products reaches 0.1-5%, or 0.1-2.5%, or 0.1-2%, or 0.1-1%.
  • the added amount of the texture modifier as a binder in the meat product is added in such a manner that the weight percentage of curdlan in the meat product is at least 0.2%.
  • the food is a vegetable meat product.
  • vegetable meat refers to plant-based protein meat, which can also be called artificial meat, vegetarian meat products, meat substitutes, meat substitutes, which have the texture, flavor, appearance or chemical signature.
  • plant-based meat refers to foods made from vegetarian ingredients, sometimes without dairy and/or animal products.
  • the vegetable meat product contains soybean textured protein and/or soybean protein isolate.
  • the added amount of the texture modifier as a binder in the plant meat product can be at least 0.1%, 0.2%, 0.3%, 0.4% by weight percentage of curdlan in the plant meat product. %, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the weight percentage of curdlan gum in vegetable meat products reaches 0.1-15%, or 0.5-10%, or 2-7%, or 3-6% way to add.
  • the added amount of the texture improver as a binder in the vegetable meat product is added in such a way that the weight percentage of curdlan in the vegetable meat product reaches at least 0.5%.
  • the added amount of the texture modifier as a binder in the vegetable meat product is added in such a way that the weight percentage of curdlan in the vegetable meat product reaches at least 2%.
  • the meat product or plant meat product prepared by using the texture improving agent as a binder may not add glutamine transaminase, or may not add other colloids, or may not add methyl cellulose, or It can have ideal gel texture and mouthfeel (such as gel strength, hardness, elasticity, chewiness, etc.).
  • the gel texture and/or mouthfeel (such as hardness, elasticity and chewiness) of the meat product or vegetable meat product prepared by using the texture modifier of the present invention as a binder The gel texture and/or mouthfeel may be comparable to meat products or vegetable meat products using methylcellulose as a binder.
  • the food is jelly or pudding, preferably, the weight percentage of protein in the jelly or pudding is 1-3%.
  • the added amount of the texture improver as a thickener in the jelly or pudding is such that the weight percentage of curdlan in the jelly or pudding reaches 0.5-3%, preferably 1-2%.
  • the jelly and pudding can be sterilized at high temperature during preparation to form a stable, thermally irreversible gel with an ideal texture, and the product has a longer shelf life.
  • the food is a diet for dysphagia, nursing care diet, finely ground diet, puree diet, or liquid diet, etc.
  • the added amount of the texture improver in the food is added in such a way that the weight percentage of curdlan gum in the food reaches 0.2-6%, preferably 0.4-6%.
  • the beverage is a plant-based protein drink, preferably, the plant-based drink does not contain dairy protein and/or animal protein.
  • One aspect of the present invention is to provide a meat product or vegetable meat product, which comprises the texture improving agent of the present invention.
  • One aspect of the present invention is to provide a meat product or vegetable meat product, which comprises curdlan gum and rapeseed protein, the weight ratio of curdlan gum and rapeseed protein is 1:9 to 9:1, preferably 1 :4-4:1, more preferably 2:3-3:2, more preferably, wherein the weight ratio of curdlan gum and rapeseed protein is about 1:1.
  • Curdlan gum in the meat product or vegetable meat product can account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60% or 65%, preferably 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, or 55%.
  • the weight ratio of curdlan gum to rapeseed protein can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7:3 , 4:1 or 9:1, preferably 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1, More preferably, it may be 2:3, 2.5:3, 1:1, 3:2.5 or 3:2.
  • the weight percentage of curdlan gum in meat products can be at least 0.1%, 0.2%, 0.3%, 0.4% or 0.5%, or can be 0.1-5%, or 0.1-2.5%, or 0.1% -2%, or 0.1-1%, preferably, the weight percentage of curdlan gum in the meat product is at least 0.2%.
  • the content of curdlan gum in the vegetable meat product can be at least 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or It can be 0.1-15%, or 0.5-10%, or 2-7%, or 3-6%, preferably, the weight percentage of curdlan gum in vegetable meat products is at least 0.5%, more preferably, can be The percentage by weight of taran gum in the vegetable meat product is at least 2%.
  • One aspect of the present invention provides a kind of plant meat product, and described plant meat product comprises:
  • the percentages are percentages by weight.
  • the total amount of each component does not exceed 100% of the vegetable meat product.
  • the 0.1-20% rapeseed protein is not a part of the textured vegetable protein.
  • the above-mentioned vegetable meat product, compared with the vegetable meat product in which the 0.1-20% rapeseed protein equivalent is replaced by soybean protein isolate (unstructured), its hardness can be increased by at least about 20%, at least about 30%, at least By about 40%, at least about 50%, at least about 60%, or at least about 70%, the chewiness can be increased by at least about 20%, at least about 25%, at least about 30%, or at least about 35%.
  • the weight percentage of rapeseed protein in the vegetable meat product can be 2-15%, preferably 3-13%, more preferably 4-10%, more preferably 5-10%.
  • the remaining ingredients in the vegetable meat product may be water, preferably water. More preferably, the vegetable meat product makes up the balance with water. Preferably, the vegetable meat product has a moisture content of 40-75% (w/w), more preferably, a moisture content of 50-70% (w/w).
  • the vegetable meat product may be sausage, smoked sausage, frankfurter, meat pie, meatball, meat block, hot dog, Italian sausage, bolognese or Vienna sausage.
  • the vegetable meat product is sausage.
  • the vegetable meat product is a meat patty, such as a hamburger patty.
  • the vegetable meat product may contain 2-30% by weight of textured vegetable protein (TVP), preferably 4-25%, more preferably 6-20%.
  • TVP textured vegetable protein
  • textured vegetable protein in the present invention refers to a protein product obtained through extrusion based on plant extraction, and the plant is preferably derived from beans, cereals (preferably gluten-free, such as oat fiber, corn fiber, rice fiber) or oilseed, can also be called structured vegetable protein.
  • Legumes can be soybeans or peas.
  • the oilseed can be sunflower seed or rapeseed.
  • the textured vegetable protein is produced by extrusion.
  • the vegetable protein is unstructured (or unstructured) vegetable protein.
  • the textured vegetable protein may be one or more of textured pea protein, broad bean protein, lentil protein, soybean protein, and rapeseed protein.
  • the textured vegetable protein comprises textured soy protein.
  • Other legume-derived proteins can also be used as the textured vegetable protein according to the present invention, such as lupine, pea (yellow pea, green pea, such as faba bean, kidney bean, mung bean, lentil, flower kidney bean, mung bean, red bean) , chickpeas, lentils, soybeans and peanuts.
  • Fiber can be added in the vegetable meat product, and the fiber can be plant fiber, such as pea fiber, oilseed fiber (such as sunflower seed fiber or cottonseed fiber), fruit fiber (such as apple fiber, pumpkin fiber), cereal fiber (such as Oat fiber, corn fiber, rice fiber), bamboo fiber, potato fiber, inulin, or combinations thereof, fiber is usually found in plant foods and cannot or cannot be completely broken down by digestive enzymes in the human body, soluble or insoluble fiber.
  • plant fiber such as pea fiber, oilseed fiber (such as sunflower seed fiber or cottonseed fiber), fruit fiber (such as apple fiber, pumpkin fiber), cereal fiber (such as Oat fiber, corn fiber, rice fiber), bamboo fiber, potato fiber, inulin, or combinations thereof, fiber is usually found in plant foods and cannot or cannot be completely broken down by digestive enzymes in the human body, soluble or insoluble fiber.
  • the vegetable meat product may contain 1-20% fat by weight, preferably 2-18%, preferably 5-15%, more preferably 7-12% fat.
  • the oil may be algal oil, fungal oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, safflower oil, sunflower oil, linseed oil, palm oil , Palm Kernel Oil, Coconut Oil, Babassu Oil, Shea Butter, Mango Butter, Cocoa Butter, Borage Oil, Black Currant Oil, Sea Buckthorn Oil, Macadamia Nut Oil, Saw Palmetto Oil, Conjugated Linoleic Acid, Arachidonic acid-enriched oil, docosahexaenoic acid (DHA)-enriched oil, eicosapentaenoic acid (EPA)-enriched oil, palm stearic acid, rice bran oil or margarine or other hydrogenated fats.
  • the oil is rapeseed oil.
  • the content of the coloring agent and essence can account for 0.01-10% by weight of the vegetable meat product, preferably, account for 0.1-8%, more preferably, account for 0.5-6%.
  • the coloring agent comprises or is beetroot or beetroot powder.
  • the coloring agent may contain or may be carotenoids.
  • the carotenoids can be ⁇ -carotene, ⁇ -carotene, ⁇ -apo-8'-carotene aldehyde, ⁇ -apo-8'-carotene ester (such as ethyl ester), carotene One or more of flavin, astaxanthin, astaxanthin ester, lycopene, lutein, zeaxanthin, crocetin, or their derivatives.
  • the flavors may comprise yeast extract or process flavors.
  • the vegetable meat product may further contain vitamins and/or minerals, preferably the vitamins are one or more of B2, B3, B6, B12, and/or the minerals are iron, selenium, zinc one or more. Adding the nutritive substances makes the nutritional value of the plant meat product of the present invention closer to that of meat products without bringing peculiar smell to it.
  • One aspect of the present invention provides a method for preparing the texture modifier, comprising the following steps:
  • the weight ratio of curdlan gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, more preferably, curdlan
  • the weight ratio of gum and rapeseed protein is about 1:1.
  • the weighing and mixing can be carried out according to conventional methods in the art.
  • the preparation method of the texture improver further includes the step of granulating the homogeneously mixed mixture.
  • One aspect of the present invention provides a method for preparing the texture modifier, comprising the following steps:
  • step b) dispersing the weighed rapeseed protein in the solution of step b);
  • the weight ratio of curdlan gum to rapeseed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, more preferably, curdlan
  • the weight ratio of gum and rapeseed protein is about 1:1.
  • the weighing and dispersion can be performed according to conventional methods in the art.
  • One aspect of the present invention is to provide a method for preparing meat products or vegetable meat products, including the step of adding curdlan gum and rapeseed protein as binders during the preparation process, wherein the added curdlan gum and rapeseed
  • the weight ratio of seed protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, more preferably, add the weight of curdlan gum and rapeseed protein The ratio is about 1:1. In one embodiment of the present invention, the weight ratio of curdlan gum and rapeseed protein added to the preparation method is about 1:1.
  • the curdlan gum can account for 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60% or 65% of the total weight of curdlan gum and rapeseed protein, preferably, can Accounting for 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, or 55% of the total weight of curdlan gum and rapeseed protein.
  • the weight ratio of curdlan gum and rapeseed protein can be 1:9, 1:4, 3:7, 2:3, 1:1, 3:2, 7:3, 4:1 or 9:1 , preferably, it can be 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1, more preferably, it can be 2: 3, 2.5:3, 1:1, 3:2.5 or 3:2.
  • the amount of curdlan gum added to meat products can be added in such a way that the weight percentage of curdlan gum in meat products reaches at least 0.1%, 0.2%, 0.3%, 0.4% or 0.5%.
  • the curdlan is added in such a way that the weight percentage of curdlan in the meat product reaches 0.1-5%, or 0.1-2.5%, or 0.1-2%, or 0.1-1%, preferably, the curdlan is added in The percentage by weight in meat products is added in a manner of at least 0.2%.
  • the amount of curdlan gum added to the plant meat product can be at least 0.1%, 0.2%, 0.3%, 0.4%, 0.5% by weight percentage of the curdlan gum in the plant meat product , 0.6%, 0.7%, 0.5%, 0.9% or 1%, or the weight percentage of curdlan gum in vegetable meat products reaches 0.1-15%, or 0.5-10%, or 2-7% , or in a manner of 3-6%, preferably, in such a way that the weight percentage of curdlan gum in vegetable meat products reaches at least 0.5%, more preferably, in the form of curdlan gum in vegetable meat products Add in such a way that the percentage by weight reaches at least 2%.
  • it is 2:3 to 3:2.
  • curdlan gum and rapeseed protein can be added at the same time or at different timings.
  • curdlan gum is added first, and then rapeseed protein is added.
  • rapeseed protein is added when preparing meat products or vegetable meat products.
  • an aqueous dispersion of curdlan gum is added, and then rapeseed protein or an aqueous dispersion of rapeseed protein is added.
  • a method for preparing a plant meat product comprises the following components by weight percentage:
  • the total amount of each component does not exceed 100% of the vegetable meat product
  • the preparation method comprises the following steps:
  • step 2) adding the oil to the dispersion in step 1), stirring evenly to obtain emulsified slurry;
  • step 3 adding the emulsified slurry obtained in step 2) to the textured vegetable protein;
  • the preparation method of the vegetable meat product may include the step of hydrating textured vegetable protein and/or rapeseed protein.
  • the preparation method may further include the step of freezing the meat product or vegetable meat product.
  • the meat products or vegetable meat products can be prepared according to conventional methods in the art unless otherwise specified.
  • the pH value of the system may not be adjusted. Or the temperature is specially adjusted.
  • the meat product or vegetable meat product prepared by the method of the invention not only exerts the freeze-resistant and heat-stable gel characteristics of curdlan gum, but also can obtain ideal gel texture and mouthfeel.
  • Methylcellulose is one of the colloids commonly used in plant meat, but it does not meet consumers' requirements for clean labels of food, and although methylcellulose is heated to gel, it loses its gel texture after cooling.
  • Adding egg protein as a binder can improve the taste and texture of vegetable meat, but its disadvantages are its allergenicity and not in line with the concept of vegan.
  • Using the method of the present invention to prepare meat products or plant meat products can not only give the product a good gel texture and mouthfeel, but also reduce the overall amount of colloid, and/or reduce the amount of methylcellulose or egg binders. Dosage.
  • One aspect of the present invention is to provide a method for improving the texture of meat products or vegetable meat products, which is characterized in that curdlan gum and rapeseed protein are added during the preparation process, and the added curdlan gum and rapeseed
  • the weight ratio of protein is 1:9 to 9:1, preferably 1:4-4:1, more preferably 2:3-3:2, and more preferably, the weight ratio of curdlan gum and rapeseed protein is added It is about 1:1.
  • the curdlan gum and rapeseed protein can be added to the preparation system at the same time.
  • the curdlan gum and rapeseed protein are not added to the preparation system at the same time.
  • the method improves the gel strength of the meat or vegetable meat product. In one embodiment of the invention, the method improves the elasticity or chewiness of the meat or plant-based meat product. In one embodiment of the invention, the method improves the cohesiveness of the meat or plant-based meat product. In one embodiment of the invention, the method improves the gel strength, chewiness and stickiness of the meat or vegetable meat product.
  • One aspect of the present invention is to provide a use of rapeseed protein for improving the gel strength of a composition containing curdlan gum, optionally, the composition contains a second protein other than rapeseed protein , preferably, the second protein is plant-based protein, more preferably, the plant-based protein is non-textured, such as soybean protein and/or potato protein.
  • said composition is a meat product or a vegetable meat product.
  • One aspect of the present invention is to provide the use of the texture modifier to replace methyl cellulose in meat products or vegetable meat products as a binder.
  • the texture improving agent can reduce the amount of methylcellulose in meat products and/or vegetable meat products, preferably, the texture improving agent can replace methylcellulose in meat products and/or vegetable meat products.
  • Methylcellulose is one of the colloids commonly used in plant meat, but it does not meet consumers' requirements for clean labels of food, and although methylcellulose is heated to gel, it loses its gel texture after cooling.
  • curdlan may be derived from microorganisms, animals or plants.
  • the molecular formula of curdlan can be expressed as (C 6 H 10 O 5 ) n , preferably, n>250.
  • the molecular weight of curdlan gum can be 40kD-3000kD (kilodalton), for example, it can be 50kD-500kD, or it can be higher than 1000kD, or higher than 2000kD.
  • curdlan is produced by microbial fermentation
  • the microorganism is a microorganism capable of producing curdlan, such as Alcaligenes sp., Agrobacterium sp. or Rhizobium (Rhizobium sp.) microorganisms.
  • the microorganism can pass through the variant strain (HARADA, T., MASADA, M., FUJIMORI.K.and MEADA, I.(1966) of Alcaligenes faeccalis var.myxogenes) bacterial strain 10C3. Agric. Biol. Chem., 30, 196-198) produces curdlan gum.
  • Curdlan gum can be extracted from the fermentation broth by conventional methods in the art, for example, after the fermentation product is treated with alkaline solution, the colloid is precipitated with acid solution, dehydrated with ethanol, dried, and finally crushed to obtain curdlan gum.
  • commercially available curdlan gum can also be used.
  • rapeseed protein may be in the form of an isolate or a concentrate.
  • the rapeseed protein isolate can be prepared according to the method described in WO2018/007492, and the protein content is 50-98% (w/w), or the protein content is 70-95% (w/w). ), or an isolate with a protein content of 90 ⁇ 5% (w/w).
  • the rapeseed protein isolate may contain 40-65% (w/w) cruciferins and 35-60% (w/w) brassica protein (napins).
  • the rapeseed protein is a rapeseed protein isolate, wherein the protein content is at least 90% by weight (calculated as Kjeldahl N x 6.25) on a dry basis.
  • the rapeseed from which the rapeseed protein used in the present invention is made generally belongs to the species Brassica napus and Brassica juncea. These varieties contain only low levels of erucic acid and glucosinolates and are also known as canola. Canola is now a general term defined as canola containing ⁇ 2% erucic acid and ⁇ 30mmol/g glucosinolates.
  • the main storage proteins found in rapeseed are cruciferins and napins.
  • the rapeseed protein contains cruciferous elements and/or brassica protein, preferably, contains cruciferous elements and brassica protein.
  • rapeseed protein contains 40-65% (w/w) cruciferous phytochemicals and 35-60% (w/w) brassica protein, or contains 15-65% (w/w ) of cruciferous and 35-85% (w/w) brassica seed protein, or 60-80% (w/w) of cruciferous and 20-40% (w/w) Brassica seed protein, or containing 80-100% (w/w) cruciferous phytochemicals and 0-20% (w/w) brassica seed protein, or containing 0-20% (w/w) cruciferous phytonutrients and 80-100% (w/w) brassica seed protein.
  • the total weight of cruciferous phytochemicals and brassica protein does not exceed 100% of the weight of rapeseed protein.
  • the rapeseed protein is low in antinutritional factors, wherein the phytic acid content is less than 1.5% (w/w), preferably less than 0.5% (w/w), and wherein the glucosinolate content Low (such as less than 5 ⁇ mol/g), low phenolic content (such as less than 10mg/g).
  • the rapeseed protein has a solubility of at least 88% under the measurement condition of pH 3-10.
  • the texture of the sample can be evaluated by parameters such as hardness, chewiness, adhesiveness, cohesiveness, elasticity and the like.
  • the texture parameters of the sample can be measured by texture profile analysis TPA (texture profile analysis), which is also called two chewing tests. Compression, test and connection with the computer, output the texture test curve through the interface, and obtain multiple physical properties of the sample through the software, such as hardness (Hardness), adhesiveness (Adhesiveness), elasticity (Springiness), cohesiveness (Cohesiveness), glue Kunststoffness, Chewiness, Resilience. Where hardness refers to the maximum peak value at the first chew (or first compression).
  • the TPA analysis of the sample can be determined according to the following mode settings:
  • the texture analysis of the vegetable meat products can adopt the texture profile analysis method TPA, measured by a texture analyzer (such as TA.XT.plus, Weight: up to 10kg).
  • TPA texture profile analysis method
  • the TPA test can be set as probe P/100, strain 40%, pre-test speed 1mm/s, test speed 1mm/s, post-test speed 1mm/s Dual compression measurements of s.
  • the texture improving agent of the present invention significantly improves the gel strength of the composition containing curdlan gum by using curdlan gum and rapeseed protein in combination, and effectively reduces the effect of protein on curdlan gum in the application system. weakening of the gel strength.
  • the meat products or plant meat products provided by the present invention, or the meat products or plant meat products prepared by the preparation method of the present invention, even if no transglutaminase is added, or curdlan is not compounded with other colloids, or Adding methyl cellulose can also have ideal gel texture and taste (such as gel strength, hardness, elasticity, chewiness, etc.), effectively reduce the overall amount of colloid, simplify the preparation process, reduce allergies, and meet the cleanliness requirements. Label requirements.
  • Rapeseed protein isolate is prepared from cold-pressed rapeseed oil meal according to the method described in WO2018/007492, with a protein content of 90% (w/w) and a cruciferin content of 40- 65% (w/w), brassica seed protein (napins) content of 35-60% (w/w), phytate content of less than 0.26% (w/w), and at a temperature of 23 ⁇ 2°C
  • the solubility measured over a pH range of 3-10 is at least 88%.
  • Curdlan gum was purchased from Zhejiang DSM Zhongken Biotechnology Co., Ltd. Soy protein isolate was purchased from DuPont. Potato protein was purchased from AVEBE. Vegetable oil was purchased from Yihai Kerry (corn oil). Methylcellulose was purchased from JRS. Rapeseed oil was purchased from COFCO Arowana. Structural proteins were purchased from Taiwan Hongyang. Yeast extract was purchased from DSM. Pigment, monosodium glutamate and spices are commercially available products.
  • Embodiment 1 Interaction between curdlan gum and different proteins
  • step 2) Disperse the rapeseed protein isolate in the solution of step 1), stir at the same speed for 5 minutes;
  • the TPA mode measurement settings are as follows:
  • Control group 1 The rapeseed protein isolate of the experimental group was replaced with an equal amount of soybean protein isolate, and other operations and test methods were the same as those of the experimental group, and the test results of the control group 1 were obtained.
  • Control group 2 The rapeseed protein isolate of the experimental group was replaced by an equal amount of potato protein, and other operations and test methods were the same as those of the experimental group, and the test results of the control group 2 were obtained.
  • Control group 1 Control group 2 curdlan gum 5 5 5 5 Rapeseed Protein Isolate 5 - - Isolated Soy Protein - 5 - potato protein - - 5 vegetable oil 5 5 5 water 85 85 85
  • the hardness in Table 2 is the gel strength. It can be seen from the experimental data in Table 2 that when different proteins and curdlan are gelled together, the gel strength and texture of rapeseed protein are significantly better than other proteins. The second is soy protein isolate, while the gel strength of potato protein and curdlan gum is the weakest.
  • the texture of the fried hamburger was tested, and the texture analyzer (TA.XT plus) was used to test the two parameters of hardness and chewiness for evaluation.
  • the texture parameters of the food were measured at a serving temperature of 50°C.

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Abstract

一种质构改良剂，该质构改良剂中含有可得然胶和油菜籽蛋白，其重量比为1：9至9：1。所述质构改良剂在食品中使用，尤其是在肉制品或植物肉制品中使用时，能够显著改善其质构及口感，并且满足食品对清洁标签的要求。

Description

一种质构改良剂及其应用 技术领域
本发明涉及一种包含可得然胶和油菜籽蛋白的质构改良剂及其制备方法和应用。本发明还涉及可得然胶和油菜籽蛋白在食品制备中的组合使用，以及包含所述可得然胶和油菜籽蛋白的食品。
背景技术
可得然胶(curdlan)又称凝结多糖、热凝胶，是1964年由Harada et al.发现并命名的一种微生物胞外多糖，是由葡萄糖结构单元以β-1，3-D-葡萄糖苷键链接而成的线性大分子，由于其低温可逆、高温不可逆的凝胶特性以及耐冷冻性、热稳定性等特性，受到了食品行业的关注。我国卫生部于2006年正式批准了可得然胶可直接添加到食品中，如作为稳定剂、凝固剂、增稠剂、持水剂、粘合剂、成膜剂等用于肉类食品、面类食品、水产食品、烘烤食品、冷冻食品、油炸食品等的制作中。
当可得然胶应用在肉制品或植物肉制品的中时，可以提高食品的保水性、耐煮性、耐冷冻性等，但为了实现理想的凝胶质构，通常还需添加谷氨酰胺转氨酶，或将可得然胶与其他胶体复配以实现理想的产品质构(如凝胶强度，弹性等)，但该类技术存在成本高，操作复杂，浆料在常温下放置时间不能太久，或胶体用量高，影响产品的营养价值和口感等问题。
因此，如何既发挥可得然胶的耐冷冻、热稳定等优良的凝胶特性，又能获得理想的凝胶强度，以达到改善食品的凝胶质构或口感的需求仍然存在。
发明内容
本发明提供了一种质构改良剂，所述质构改良剂包含可得然胶和油菜籽蛋白，其中可得然胶和油菜籽蛋白的重量比为1：9-9：1，优选为1：4-4：1，更优选为2：3-3：2，更优选地，其中可得然胶和油菜籽蛋白的重量比为约1：1。本发明中，所述质构改良剂中可得然胶可以占可得然胶和油菜籽蛋白总重量的25％，30％，35％，40％，45％，50％，55％，60％或65％，优选地，可以占可得然胶和油菜籽蛋白总重量的45％，46％，47％，48％，49％，50％，51％，52％，53％，54％，或55％。本发明中，所述质构改良剂中可得然胶和油菜籽蛋白的重量比可以是1：9，1：4，3：7，2：3，1：1，3：2，7：3，4：1或9：1，优选地，可以为1：3，1：2.5，1：2，1：1.5，1：1，1.5：1，2：1，2.5：1或3：1，更优选地，可以为2：3，2.5：3，1：1，3：2.5或3：2。所述质构改良剂中的油菜籽蛋白不是组织化植物蛋白。
本发明中，所述质构改良剂是指添加到食品中能够改善食品的一种或多种质构特性的物质，所述质构特性可以是强度、硬度、粘度、弹性、粘聚性、咀嚼性、粘着性或回复性等。所述质构改良剂可以是粘合剂、增稠剂或凝胶剂。
不希望受任何理论或解释的限制，发明人发现可得然胶与植物基蛋白(大豆蛋白和/或土豆蛋白)共同使用时，可得然胶的凝胶强度被显著削弱。而将大豆蛋白和/或土豆蛋白等替换成油菜籽蛋白与可得然胶与一同使用时，并未对可得然胶的凝胶强度造成显著影响，相较于其他蛋白质(尤其是大豆蛋白)，使用油菜籽蛋白能够显著改善添加体系的质构特性，尤其是凝胶强度。当在肉制品或植物肉制品中添加油菜籽蛋白和可得然胶作为粘合剂时，能够实现理想的质构特性，尤其是制品的硬度、弹性和咀嚼性。
本发明的质构改良剂中可以含有或不含有其他多糖或其衍生物成分，如甲基纤维素、淀粉、阿拉伯胶、明胶、瓜儿豆胶、刺槐豆胶、卡拉胶、黄原胶、结冷胶、果胶和魔芋胶中的一种或多种，优选地，可以含有淀粉和/或黄原胶，或优选地，不含有淀粉以外的多糖或其衍生物，或优选地，不含有其他多糖或其衍生物。本发明中，可得然胶可以是所述质构改良剂中的唯一的胶体。本发明中，所述质构改良剂中可以不含或基本不含有甲基纤维素。
本发明中，所述质构改良剂可以添加到液体中，也可以添加到固体成分中。所述质构改良剂的添加量可以根据待添加体系的种类、状态、使用的质构改良剂中可得然胶的含量等适当调节即可，以可得然胶在添加体系中的重量百分比含量达到0.1-15％，优选地达到0.2-10％的方式添加即可。
本发明的一个实施例中，所述质构改良剂为粘合剂。在本发明的一个实施例中，所述质构改良剂是肉制品粘合剂。在本发明的一个实施例中，所述质构改良剂是植物肉制品粘合剂。
本发明中，术语粘合剂是指将颗粒和/或纤维黏合在一起的物质。本发明中的粘合剂是一种可食用的物质，可以在终产品中将基质黏合在一起，以形成粘性产品。所述粘合剂可以有助于形成更平滑的产品纹理，保持水分和/或保持粘性产品的形状。优选地，本发明所述的粘合剂是用于肉制品或植物肉制品的粘合剂，更优选地，所述粘合剂是用于植物肉制品的粘合剂。本发明中，肉制品或植物肉制品也包含水产制品。
本发明中，所述粘合剂中可以进一步含有减少胶体和/或蛋白聚集的分散剂，所述分散剂可以是碱剂，碱金属盐，有机酸盐，无机酸盐中的一种或多种，所述分散剂可以是水，优选地，所述分散剂为水。本发明中，所述粘合剂中可以含有或不含有其他多糖或其衍生物，如甲基纤维素、淀粉、阿拉伯胶、明胶、瓜儿豆胶、刺槐豆胶、卡拉胶、黄原胶、结冷胶、果胶和魔芋胶中的一种或多种，优选地，本发明的粘合剂与现有的肉制品或植物肉制品粘合剂相比含有更少的甲基纤维素，更优选地，本发明的粘合剂不含或基本不含有甲基纤维素。本发明中，所述粘合剂可以含有或不含有其他蛋白质成分，如其它植物基蛋白和/或动物蛋白，优选地，本 发明粘合剂中不含有或基本不含有鸡蛋、蛋清和/或蛋黄。本发明中，所述粘合剂可以是液体或粉末。
本发明的一个实施例中，所述粘合剂中可得然胶和油菜籽蛋白的总重量可以为粘合剂重量的至少2％。本发明的另一个实施例中，所述粘合剂中可得然胶和油菜籽蛋白的总重量可以为粘合剂重量的80％及以上。本发明的一个实施例中，所述粘合剂主要由可得然胶和油菜籽蛋白组成。在本发明的一个实施例中，所述粘合剂是用于植物肉制品的粘合剂。
本发明的一个实施例中，所述质构改良剂为增稠剂。
本发明中，术语增稠剂时是指能够增加物系粘度的物质，可使物系(如食品)保持均匀稳定的悬浮状态，或乳浊状态，或形成凝胶。
本发明中，所述增稠剂中可以进一步含有减少胶体和/或蛋白聚集的分散剂，所述分散剂可以是碱剂，碱金属盐，有机酸盐，无机酸盐中的一种或多种，所述分散剂可以是水。本发明中，所述增稠剂中可以含有或不含有其他多糖或其衍生物，如甲基纤维素、淀粉、阿拉伯胶、明胶、瓜儿豆胶、刺槐豆胶、卡拉胶、黄原胶、结冷胶、果胶和魔芋胶中的一种或多种，优选地，本发明的增稠剂与现有的增稠剂相比含有更少的甲基纤维素，更优选地，本发明的增稠剂不含或基本不含有甲基纤维素。本发明中，增稠剂可以是液体或粉末。
本发明的一个实施例中，所述增稠剂中可得然胶和油菜籽蛋白的总重量可以为增稠剂重量的至少2％。本发明的另一个实施例中，所述增稠剂中可得然胶和油菜籽蛋白的总重量可以为增稠剂重量的80％及以上。本发明的一个实施例中，所述增稠剂主要由可得然胶和油菜籽蛋白组成。
本发明还提供一种包含所述质构改良剂的食品。本发明的一个实施例中，所述质构改良剂在食品中作为粘合剂使用。本发明的一个实施例中，所述质构改良剂在食品中作为增稠剂使用。
在本发明中，除有特殊说明，所述质构改良剂在食品中使用时，可以不用特意调整应用体系的pH值。
在本发明的一个实施例中，所述食品是肉制品。本发明中，所述肉制品可以是重组肉、加工肉、肉肠、肉糜、肉饼、肉丸、火腿等。在本发明的一个实施例中，所述肉制品是午餐肉。本发明中，所述质构改良剂作为粘合剂在肉制品中的添加量，以可得然胶在肉制品中的重量百分比达到至少为0.1％，0.2％，0.3％,0.4％或0.5％的方式添加，或以可得然胶在肉制品中的重量百分比达到0.1-5％，或0.1-2.5％，或0.1-2％，或0.1-1％的方式添加。优选地，所述质构改良剂作为粘合剂在肉制品中的添加量，以可得然胶在肉制品中的重量百分比至少为0.2％的方式添加。
在本发明的一个实施例中，所述食品是植物肉制品。
本发明中，“植物肉”是指植物基蛋白肉，也可以被称为人造肉、素食肉制品、肉类替代品、肉替代物，其具有特定类型的肉制品的质地、风味、外观或化学特征。一般来说，植物肉是指由素食成分制成的食品，有时不含乳制品和/或动物制品。 本发明中，优选地，植物肉制品中含有大豆组织蛋白和/或大豆分离蛋白。
本发明中，所述质构改良剂作为粘合剂在植物肉制品中的添加量，可以以可得然胶在植物肉制品中的重量百分比达到至少为0.1％，0.2％，0.3％,0.4％,0.5％，0.6％，0.7％，0.8％，0.9％或1％的方式添加，或以可得然胶在植物肉制品中的重量百分比达到0.1-15％，或0.5-10％，或2-7％，或3-6％的方式添加。优选地，所述质构改良剂作为粘合剂在植物肉制品中的添加量，以可得然胶在植物肉制品中的重量百分比达到至少为0.5％的方式添加。优选地，所述质构改良剂作为粘合剂在植物肉制品中的添加量，以可得然胶在植物肉制品中的重量百分比达到至少为2％的方式添加。
在本发明中，使用所述质构改良剂作为粘合剂制备的肉制品或植物肉制品，可以不添加谷氨酰胺转氨酶，或可以不添加其他胶体，或可以不添加甲基纤维素，也能具有理想的凝胶质构和口感(如凝胶强度、硬度、弹性、咀嚼性等)。在本发明的一个实施例中，使用本发明所述质构改良剂作为粘合剂制备的肉制品或植物肉制品，其凝胶质构和/或口感(如硬度、弹性和咀嚼性)，可相当于使用甲基纤维素作为粘合剂的肉制品或植物肉制品的凝胶质构和/或口感。
在本发明的一个实施例中，所述食品是果冻或布丁，优选地，所述果冻或布丁中蛋白质的重量百分含量为1-3％。所述质构改良剂作为增稠剂在果冻或布丁中的添加量，以可得然胶在果冻或布丁中的重量百分比达到0.5-3％，优选地达到1-2％的方式添加。所述果冻和布丁在制备时可以经高温杀菌处理，形成稳定、热不可逆且质构理想的凝胶，产品的货架期更长。
在本发明的一个实施例中，所述食品是吞咽困难者用饮食、看护饮食、细碎饮食、泥状饮食、或流质饮食等。所述质构改良剂在所述食品中的添加量，以可得然胶在食品中的重量百分比达到0.2-6％，优选地0.4-6％的方式添加。
在本发明的一个实施例中，所述饮料是植物基蛋白饮料，优选地，所述植物基饮料中不含乳蛋白和/或动物蛋白。
本发明的一个方面是提供一种肉制品或植物肉制品，其包含本发明所述的质构改良剂。
本发明的一个方面是提供一种肉制品或植物肉制品，其包含可得然胶和油菜籽蛋白，可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选为1：4-4：1，更优选为2：3-3：2，更优选地，其中可得然胶和油菜籽蛋白的重量比为约1：1。所述肉制品或植物肉制品中可得然胶可以占可得然胶和油菜籽蛋白总重量的25％，30％，35％，40％，45％，50％，55％，60％或65％，优选地，可以占可得然胶和油菜籽蛋白总重量的45％，46％，47％，48％，49％，50％，51％，52％，53％，54％，或55％。所述肉制品或植物肉制品中，可得然胶和油菜籽蛋白的重量比可以是1：9，1：4，3：7，2：3，1：1，3：2，7：3，4：1或9：1，优选地，可以为1：3，1：2.5，1：2，1：1.5，1：1，1.5：1，2：1，2.5：1或3：1，更优选地，可以为2：3，2.5：3，1：1，3：2.5或3：2。所述可得然胶在肉制品中的重量百分含量，可以至少为0.1％， 0.2％，0.3％,0.4％或0.5％，或者可以为0.1-5％，或0.1-2.5％，或0.1-2％，或0.1-1％，优选地，可得然胶在肉制品中的重量百分比至少为0.2％。所述可得然胶在植物肉制品中的重量百分比含量，可以至少为0.1％，0.2％，0.3％,0.4％,0.5％，0.6％，0.7％，0.8％，0.9％或1％，或可以为0.1-15％，或0.5-10％，或2-7％，或3-6％，优选地，可得然胶在植物肉制品中的重量百分比至少为0.5％，更优选地，可得然胶在植物肉制品中的重量百分比至少为2％。
本发明的一个方面是提供了一种植物肉制品，所述植物肉制品包含：
1)20-80％水；
2)0.1-20％油菜籽蛋白；
3)1-30％组织化植物蛋白；
4)1-20％油脂；
5)0.1-15％可得然胶；和
6)0-10％着色剂和香精，
所述百分比为重量百分比，优选地，所述各成分的总量不超过植物肉制品的100％，优选的，所述0.1-20％油菜籽蛋白不是组织化植物蛋白的一部分。上述植物肉制品，与将所述0.1-20％油菜籽蛋白等量替换成大豆分离蛋白(非组织化)的植物肉制品相比，其硬度可以提高至少约20％，至少约30％，至少约40％，至少约50％，至少约60％，或至少约70％，其咀嚼性可以提高至少约20％，至少约25％，至少约30％，或至少约35％。
所述植物肉制品中的油菜籽蛋白重量百分含量可以为2-15％，优选地3-13％，更优选地4-10％，更优选地5-10％。
所述植物肉制品中的其余成分可以为水，优选地是水。更优选地，所述植物肉制品用水补足余量。优选地，所述植物肉制品的含水量为40-75％(w/w)，更优选地，含水量为50-70％(w/w)。
所述植物肉制品可以为香肠、烟熏香肠、法兰克福香肠、肉饼、肉丸、肉块、热狗、意式肉肠、肉酱或维也纳香肠。在本发明的一个实施例中，所述植物肉制品是香肠。在本发明的一个实施例中，所述植物肉制品是肉饼，如汉堡饼。
所述植物肉制品可以含有重量比为2-30％的组织化植物蛋白(TVP)，优选地4-25％，更优选地6-20％。
本发明中术语“组织化植物蛋白”(Textured vegetable protein,TVP)是指基于植物提取的经过挤压获得的蛋白产品，植物优选来源于豆类、谷类(优选不含麸质，如燕麦纤维，玉米纤维，大米纤维)或油籽，也可以被称为结构化植物蛋白。豆类可以是大豆或豌豆。油籽可以是向日葵籽或油菜籽。在本发明的一个实施例中，组织化植物蛋白是通过挤压制成的。本发明中，如无明确说明，所述植物蛋白是非组织化(或非结构化)的植物蛋白。
在本发明中，组织化植物蛋白可以是组织化的豌豆蛋白、蚕豆蛋白、扁豆蛋白、大豆蛋白、油菜籽蛋白中的一种或多种。优选地，组织化植物蛋白包含大豆组织蛋 白。其它豆类衍生的蛋白质也可以用作本发明所述的组织化植物蛋白，例如羽扇豆、豌豆(黄豌豆、绿豌豆)、如蚕豆、芸豆、绿豆、扁豆、花芸豆、绿豆、红小豆)、鹰嘴豆、小扁豆、大豆和花生等。
所述植物肉制品中可以添加纤维，所述纤维可以是植物纤维，如豌豆纤维、油籽纤维(如葵花籽纤维或棉籽纤维)、水果纤维(如苹果纤维、南瓜纤维)、谷类纤维(如燕麦纤维、玉米纤维、大米纤维)、竹纤维、土豆纤维、菊糖或其组合，纤维通常存在于植物性食品中，且不能或不能完全被人体内的消化酶分解，是可溶性或不可溶性的纤维。
所述植物肉制品中可含有重量比1-20％的油脂，优选地2-18％，优选地5-15％，更优选地7-12％的油脂。所述油可以是藻油、真菌油、玉米油、橄榄油、大豆油、花生油、核桃油、杏仁油、芝麻油、棉籽油、菜籽油、红花油、葵花油、亚麻籽油、棕榈油、棕榈仁油、椰子油、巴巴苏油、乳木果油、芒果油、可可油、琉璃苣油、黑醋栗油、沙棘果油、澳洲坚果油、锯棕榈油、共轭亚油酸、花生四烯酸富集油、二十二碳六烯酸(DHA)富集油、二十碳五烯酸(EPA)富集油、棕榈硬脂酸、米糠油或人造黄油或其他氢化脂肪。优选地，所述油为菜籽油。
所述着色剂和香精的含量可以占植物肉制品重量的0.01-10％，优选地，占0.1-8％，更优选的，占0.5-6％。
所述着色剂包含或者为甜菜根或甜菜根粉末。本发明中，所述着色剂可以包含或者可以是类胡萝卜素。优选地，所述类胡萝卜素可以是α-胡萝卜素、β-胡萝卜素、β-阿朴-8'-胡萝卜素醛、β-阿朴-8'-胡萝卜酸酯(如乙酯)、角黄素、虾青素、虾青素酯、番茄红素、叶黄素、玉米黄质、藏花酸或者他们的衍生物中的一种或多种。
所述香精可以包含酵母提取物或加工香精(process flavours)。
所述植物肉制品可以进一步含有维生素和/或矿物质，优选地所述维生素为B2、B3、B6、B12中的一种或多种，和/或所述矿物质为铁、硒、锌的一种或多种。添加所述营养物质使得本发明的植物肉制品的营养价值更接近肉制品，且不会给其带来异味。
本发明的一个方面，是提供一种所述质构改良剂的制备方法，包括以下步骤：
a)按重量比称取可得然胶和油菜籽蛋白粉末；
b)将称量好的粉末混合均匀；
c)可选地，加入分散剂；
其中可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选地为1：4-4：1，更优选为2：3-3：2，更优选地，可得然胶和油菜籽蛋白的重量比为约1：1。所述称量和混合可以按照本领域的常规方法进行。可选的，所述质构改良剂的制备方法，还包括将混合均匀的混合物造粒的步骤。
本发明的一个方面，是提供一种所述质构改良剂的制备方法，包括以下步骤：
a)按重量比称取可得然胶和油菜籽蛋白粉末；
b)将称量好的可得然胶分散在水中得到溶液；
c)将称量好的油菜籽蛋白分散在步骤b)的溶液中；
其中可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选地为1：4-4：1，更优选为2：3-3：2，更优选地，可得然胶和油菜籽蛋白的重量比为约1：1。所述称量和分散可以按照本领域的常规方法进行操作。
本发明的一个方面，是提供一种肉制品或植物肉制品的制备方法，包括在制备过程中加入可得然胶和油菜籽蛋白作为粘合剂的步骤，其中加入的可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选为1：4-4：1，更优选为2：3-3：2，更优选地，加入可得然胶和油菜籽蛋白的重量比为约1：1。在本发明的一个实施例中，所述制备方法中加入可得然胶和油菜籽蛋白的重量比为约1：1。所述可得然胶可以占可得然胶和油菜籽蛋白总重量的25％，30％，35％，40％，45％，50％，55％，60％或65％，优选地，可以占可得然胶和油菜籽蛋白总重量的45％，46％，47％，48％，49％，50％，51％，52％，53％，54％，或55％。所述可得然胶和油菜籽蛋白的重量比可以是1：9，1：4，3：7，2：3，1：1，3：2，7：3，4：1或9：1，优选地，可以为1：3，1：2.5，1：2，1：1.5，1：1，1.5：1，2：1，2.5：1或3：1，更优选地，可以为2：3，2.5：3，1：1，3：2.5或3：2。所述制备方法中，可得然胶在肉制品中的添加量，可以可得然胶在肉制品中的重量百分比达到至少为0.1％，0.2％，0.3％,0.4％或0.5％的方式添加，或以可得然胶在肉制品中的重量百分比达到0.1-5％，或0.1-2.5％，或0.1-2％，或0.1-1％的方式添加，优选地，以可得然胶在肉制品中的重量百分比至少为0.2％的方式添加。所述制备方法中，可得然胶在植物肉制品中的添加量，可以以可得然胶在植物肉制品中的重量百分比达到至少为0.1％，0.2％，0.3％,0.4％,0.5％，0.6％，0.7％，0.5％，0.9％或1％的方式添加，或以可得然胶在植物肉制品中的重量百分比达到0.1-15％，或0.5-10％，或2-7％，或3-6％的方式添加，优选地，以可得然胶在植物肉制品中的重量百分比达到至少为0.5％的方式添加，更优选地，以可得然胶在植物肉制品中的重量百分比达到至少为2％的方式添加。优选地为2：3至3：2。本发明的制备方法中，可得然胶和油菜籽蛋白可以同时加入，也可以在不同时机加入。在本发明的一个实施例中，制备肉制品或植物肉制品时，先加入可得然胶，后加入油菜籽蛋白。在本发明的一个实施例中，制备肉制品或植物肉制品时，加入可得然胶的水分散液，再加入油菜籽蛋白或油菜籽蛋白的水分散液。
在本发明的一个方面，是提供了一种植物肉制品的制备方法，所述植物肉制品包含以下重量百分比的组分：
1)20-80％水；
2)0.1-20％油菜籽蛋白；
3)1-30％组织化植物蛋白；
4)1-20％油脂；
5)0.1-15％可得然胶；和
6)0-10％着色剂和香精，
优选地，所述各成分的总量不超过植物肉制品的100％；
所述制备方法包含以下步骤：
1)将所述可得然胶分散在水中，加入所述油菜籽蛋白，混合均匀得到分散液；
2)向步骤1)的分散液中加入所述油脂，搅拌均匀得到乳化浆；
3)将步骤2)得到的乳化浆加入到组织化植物蛋白中；
4)可选地，加入着色剂和香精；
5)可选地，将全部组分搅拌均匀，揉捏均一，并放置成型。
在本发明中，所述植物肉制品的制备方法可以包含水合组织化植物蛋白和/或油菜籽蛋白的步骤。
在本发明中，所述制备方法可以进一步包含冷冻所述肉制品或植物肉制品的步骤。
在本发明中，所述肉制品或植物肉制品在制备时，如无特殊说明，可按照本领域常规方法制备，在添加可得然胶和/或油菜籽蛋白时，可以不对体系的pH值或温度做特意调整。
本发明所述方法制备得到肉制品或植物肉制品，既发挥了可得然胶的耐冷冻、热稳定的凝胶特性，又能获得理想的凝胶质构和口感。甲基纤维素是植物肉中常用的胶体之一，但其并不符合消费者对食品的清洁标签的要求，而且甲基纤维素虽然加热凝胶，但冷却后会失去凝胶质构。添加鸡蛋蛋白作为粘合剂，虽然可以改善植物肉的口感和质构，但其缺点在于其致敏性以及不符合纯素食的概念。使用本发明所述方法制备肉制品或植物肉制品，既能赋予产品良好的凝胶质构和口感，又可以减少胶体的总体用量，和/或者减少甲基纤维素或蛋类粘合剂的用量。
本发明的一个方面，是提供一种改善肉制品或植物肉制品的质构的方法，其特征在于，在制备过程中加入可得然胶和油菜籽蛋白，加入的可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选为1：4-4：1，更优选为2：3-3：2，更优选地，加入可得然胶和油菜籽蛋白的重量比为约1：1。在本发明的一个实施例中，所述可得然胶和油菜籽蛋白可以同时加入到制备体系中。在本发明的一个实施例中，所述可得然胶和油菜籽蛋白不是同时加入制备体系的。在本发明的一个实施例中，所述方法改善了肉制品或植物肉制品的凝胶强度。在本发明的一个实施例中，所述方法改善了肉制品或植物肉制品的弹性或咀嚼性。在本发明的一个实施例中，所述方法改善了肉制品或植物肉制品的粘着性。在本发明的一个实施例中，所述方法改善了肉制品或植物肉制品的凝胶强度、咀嚼性和粘着性。
本发明的一个方面，是提供一种油菜籽蛋白用于改善含有可得然胶的组合物的凝胶强度的用途，可选地，所述组合物中含有油菜籽蛋白以外的第二种蛋白质，优选的，所述第二种蛋白质为植物基蛋白，更优选地，所述植物基蛋白是非组织化的，如大豆蛋白和/或土豆蛋白。在本发明的一个实施例中，所述组合物是肉制品或植物肉制品。
本发明的一个方面，是提供所述质构改良剂取代肉制品或植物肉制品中甲基纤维素作为粘合剂的用途。所述质构改良剂可以减少肉制品和/或植物肉制品中甲基纤维素的用量，优选地，所述质构改良剂可以替代肉制品和/或植物肉制品中的甲基纤维素。甲基纤维素是植物肉中常用的胶体之一，但其并不符合消费者对食品的清洁标签的要求，而且甲基纤维素虽然加热凝胶，但冷却后会失去凝胶质构。
本发明中，可得然胶可以来自微生物、动物或植物。可得然胶分子式可表示为(C 6H 10O 5) n，优选地，n>250。可得然胶的分子量可以为40kD-3000kD(千道尔顿)，如可以为50kD-500kD，或可以高于1000kD，或高于2000kD。
本发明中，优选地，可得然胶是微生物发酵生产的，所述微生物为能产生可得然胶的微生物，如产碱杆菌属(Alcaligenes sp.)、土壤杆菌属(Agrobacterium sp.)或根瘤菌(Rhizobium sp.)微生物。本发明的一个实施例中，可以通过粪产碱杆菌(Alcaligenes faeccalis var.myxogenes)菌株10C3的变异株(HARADA,T.,MASADA,M.,FUJIMORI.K.and MEADA,I.(1966).Agric.Biol.Chem.,30,196-198)生产可得然胶。可得然胶的微生物发酵可以按照本领域的常规方法进行。可得然胶可以采用本领域常规方法从发酵液中提取出来，如对发酵产物用碱溶液处理后，用酸液沉淀出胶体，再经乙醇脱水、干燥，最后粉碎得到可得然胶。本发明中，可得然胶也可以使用市售品。
本发明中，油菜籽蛋白可以是分离物或浓缩物的形式。油菜籽蛋白分离物可以按WO2018/007492中所述的方法制备，由冷榨菜籽油粗粉制备得到蛋白含量50-98％(w/w)，或蛋白含量70-95％(w/w)，或蛋白含量90±5％(w/w)的分离物。在本发明的一个实施例中，油菜籽蛋白分离物中可含有40-65％(w/w)的十字花科植物素(cruciferins)和35-60％(w/w)的芸苔籽蛋白(napins)。
在本发明的一个实施例中，所述油菜籽蛋白是油菜籽蛋白分离物，其中蛋白含量以干基计算至少为90重量％(以Kjeldahl N×6.25计算)。
制备本发明中所用油菜籽蛋白的油菜籽通常属于Brassica napus和Brassica juncea品种。这些品种仅含低水平的芥酸和硫代葡萄糖苷，也被称为加拿大油菜籽(Canola)。加拿大油菜籽现在是一个通用术语，其被定义为含有<2％芥酸和<30mmol/g硫代葡萄糖苷的油菜籽。在油菜籽中发现的主要储藏蛋白是十字花科植物素(cruciferins)和芸苔籽蛋白(napins)。
在本发明的一个实施例中，油菜籽蛋白含有十字花科植物素和/或芸苔籽蛋白，优选的，含有十字花科植物素和芸苔籽蛋白。
在本发明中，油菜籽蛋白含有40-65％(w/w)的十字花科植物素和35-60％(w/w)的芸苔籽蛋白，或含有15-65％(w/w)的十字花科植物素和35-85％(w/w)的芸苔籽蛋白，或含有60-80％(w/w)的十字花科植物素和20-40％(w/w)的芸苔籽蛋白，或含有80-100％(w/w)的十字花科植物素和0-20％(w/w)的芸苔籽蛋白，或含有0-20％(w/w)的十字花科植物素和80-100％(w/w)的芸苔籽蛋白。优选的，十字花科植物素和芸苔籽蛋白的总重量不超过油菜籽蛋白重量的100％。
在本发明的一个实施例中，油菜籽蛋白的抗营养因子含量低，其中植酸含量小于1.5％(w/w)，优选地小于0.5％(w/w)，且其中硫代葡萄糖苷含量低(如小于5μmol/g)，酚类含量低(如小于10mg/g)。在本发明的一个实施例中，油菜籽蛋白在pH 3-10的测量条件下，溶解度至少为88％。
本发明中，样品的质构可以通过如硬度、咀嚼性、胶着性、粘聚性、弹性等参数进行评估。样品的质构参数可以由质地剖面分析TPA(texture profile analysis)测得，所述分析又被称为两次咀嚼测试，主要是通过质构仪探头模拟人口腔的咀嚼运动，对样品进行两次压缩，测试与微机连接，通过界面输出质地测试曲线，通过软件可以得到样品的多项物性指标，如硬度(Hardness)、粘着性(Adhesiveness)、弹性(Springiness)、粘聚性(Cohesiveness)、胶着性(Gumminess)、咀嚼性(Chewiness)、回复性(Resilience)。其中硬度是指第一次咀嚼(或第一次压缩)时的最大峰值。
在本发明中，样品的TPA分析可以按照如下模式设置测定：
(a)测试前速度(Pre-Test Speed)：2.00mm/s；
(b)测试速度(Test Speed)：2.00mm/s；
(c)测试后速度(Post-Test Speed)：2.00mm/s；
(d)目标模式(Target Mode)：应变(Strain)；
(e)应变(Strain)：75％；
(f)时间(Time)：5s；
(g)探头(Probe)：P/1KSS。
在本发明中，所述植物肉制品的质构分析可以采用质地剖面分析法TPA，通过质构分析仪测量(如TA.XT.plus,
Figure PCTCN2022136677-appb-000001
重量：至多10kg)。在本发明的一个实施例中，植物肉制品的质构分析中，TPA测试可设置为探头P/100，应变40％，测试前速度1mm/s，测试速度1mm/s，测试后速度1mm/s的双压缩测量。
本发明所述的质构改良剂，通过将可得然胶和油菜籽蛋白组合使用，显著改善含有可得然胶的组合物的凝胶强度，有效降低了应用体系中蛋白质对可得然胶的凝胶强度的削弱作用。本发明提供的肉制品或植物肉制品，或者本发明的制备方法制备得到的肉制品或植物肉制品，即使不添加谷氨酰胺转氨酶，或不将可得然胶与其他胶体复配，或不添加甲基纤维素，也能具有理想的凝胶质构和口感(如凝胶强度、硬度、弹性、咀嚼性等)，有效减少胶体的整体用量，简化制备工艺，降低致敏性，符合清洁标签的需求。
具体实施方式
本发明进一步用实施例的方式进行说明。这些说明仅是示例性的，旨在说明本发明，不对本发明的保护范围构成限制。
实验材料
油菜籽分离蛋白(RPI)按WO2018/007492中所述的方法由冷榨菜籽油粗粉制备得到，蛋白含量为90％(w/w)，十字花科植物素(cruciferins)含量为40-65％(w/w)，芸苔籽蛋白(napins)含量为35-60％(w/w)，植酸盐含量少于0.26％(w/w)，并且在23±2℃的温度下在3-10的pH范围内测量的溶解度至少为88％。pH采用配备有PHC3085-8甘汞pH电极(D＝5MM)的PHM220酸碱度计来测量。
可得然胶购自浙江帝斯曼中肯生物科技有限公司。大豆分离蛋白购自杜邦。土豆蛋白购自AVEBE。植物油购自益海嘉里(玉米油)。甲基纤维素购自JRS。菜籽油购自中粮金龙鱼。结构蛋白购自台湾泓扬。酵母提取物购自DSM。色素，味精和香辛料为市售产品。
实施例1：可得然胶与不同蛋白之间的相互作用
实验步骤：
按表1实验组一栏所示，称取所需可得然胶和油菜籽分离蛋白等组分，并进行如下操作:
1)将可得然胶分散在40℃水中，搅拌分散2min，600r/min；
2)将油菜籽分离蛋白分散在步骤1)的溶液中，相同转速，搅拌5min；
3)缓慢加入植物油，继续搅拌5min；
4)倒入凝胶杯中，蒸汽加热(100℃)，30min；
5)冷却后，25℃下静置2h，采用TPA(TA.XT.plus)测试相应参数；
其中，TPA模式测定设置如下：
-测试前速度(Pre-Test Speed)：2.00mm/s；
-测试速度(Test Speed)：2.00mm/s；
-测试后速度(Post-Test Speed)：2.00mm/s；
-目标模式(Target Mode)：应变(Strain)；
-应变(Strain)：75％；
-时间(Time)：5s；
-探头(Probe)：P/1KSS
所的测试结果为实验组测试结果。
对照组1：将实验组的油菜籽分离蛋白替换为等量的大豆分离蛋白，其他操作和测试方法与实验组相同，得到对照组1的测试结果。
对照组2：将实验组的油菜籽分离蛋白替换为等量的土豆蛋白，其他操作和测 试方法与实验组相同，得到对照组2的测试结果。
实验组和对照组的TPA测试结果见表2。
表1：实验组和对照组的原料配比
组分及含量(wt％) 实验组 对照组1 对照组2
可得然胶 5 5 5
油菜籽分离蛋白 5 - -
大豆分离蛋白 - 5 -
土豆蛋白 - - 5
植物油 5 5 5
水 85 85 85
表2：TPA测试结果
TPA测试结果 实验组 对照组1 对照组2
硬度(Hardness)，g 1620.1 542.3 120.0
咀嚼性(Chewiness) 543.9 42.2 28.0
胶着性(Gumminess) 573.1 126.1 29.8
表2中的硬度即为凝胶强度，由表2中的实验数据可见，将不同蛋白和可得然胶一起凝胶，其中含油菜籽蛋白的凝胶强度和质构显著优于其它蛋白，其次是大豆分离蛋白，而土豆蛋白与可得然胶的凝胶强度最弱。
实施例2：汉堡饼
实验步骤：
按表3所示配比，称取所需原料组分并按照以下工艺流程进行操作,制备单重为50g或70g的汉堡饼:
1)将水、色素分散均匀后，浸泡结构蛋白(>1小时)；
2)将胶体分散在水中(可得然胶分散在常温水中，MC分散在冰水中)，充分搅拌均匀后，再加入蛋白粉，搅拌均匀后，缓慢加入菜籽油，边搅拌边添加得到粘合剂的乳化浆；
3)将浸泡好的蛋白颗粒切/斩成小颗粒；
4)将所有调味料及香精都称好直接加入到结构蛋白中，将步骤2)得到的乳化浆也加入其中；
5)充分搅拌均匀，揉捏均一；
6)放置0.5-1小时，MC的样品需放置在4℃条件下，可得然胶的样品可放置在40℃条件下，然后成型；
7)成型后冷冻储存；
8)煎制汉堡饼，每面煎制大约3-4min，至中心温度达到70℃或以上即可。
将煎制后的汉堡饼进行质构测试，通过质构仪(TA.XT plus)测试硬度和咀嚼性两个参数进行评估，食品的质构参数是在食用温度50℃下测定的。
质构测试方法：将样品制备好后，探头是HDP/BS，设置测定条件如下：
-模式(Mode)：测量压缩力(Force in Compression)
-测试前速度(Pre-Test Speed)：1.50mm/s；
-测试速度(Test Speed)：1.50mm/s；
-测试后速度(Post-Test Speed)：10.00mm/s；
-目标模式(Target Mode)：距离(Distance)；
-距离(Distance)：8.00mm；
-触发类型(Trigger Type)：自动(压力，Force)；
-触发力(Trigger Force)：10.0g
汉堡饼的质构测试结果见表4。
表3：汉堡饼原料配比
Figure PCTCN2022136677-appb-000002
表4：汉堡饼质构测试结果
质构测试结果 1 2 3 4
硬度(kg) 3.10 1.14 2.93 2.02
咀嚼性(kg·sec) 2.80 1.41 2.11 1.93
由表4数据可见，使用甲基纤维素作为稳定剂(实验1)在汉堡饼中得到的质构最强，其次就是可得然胶和油菜籽蛋白的组合(实验3)，该组合得到的质构与使用甲基纤维素的质构相当，因此认为该组合是可取代甲基纤维素作为粘合剂使用的。此外，对比实验2和实验4的质构会发现，在相同蛋白含量下，可得然胶与油菜籽蛋白的组合可以明显增强汉堡饼质构的强度。

Claims (15)

  1. 一种质构改良剂，包含可得然胶和油菜籽蛋白，其中可得然胶和油菜籽蛋白的重量比为1：9至9：1。
  2. 如权利要求1所述的质构改良剂，其中可得然胶和油菜籽蛋白的重量比为1：4至4：1，优选地重量比为2：3至3：2。
  3. 如权利要求1所述的质构改良剂，其中所述油菜籽蛋白为油菜籽蛋白分离物。
  4. 如权利要求1-3任一项所述的质构改良剂，其不含有或基本不含有甲基纤维素。
  5. 如权利要求1-3任一项所述的质构改良剂，其为肉制品或植物肉制品的粘合剂。
  6. 一种包含如权利要求1-3任一项所述质构改良剂的食品或饮料。
  7. 一种包含如权利要求5所述的质构改良剂的肉制品或植物肉制品。
  8. 如权利要求7所述的肉制品或植物肉制品，其中质构改良剂以可得然胶在肉制品或植物肉制品中的重量百分比含量达到0.1-15％的量添加。
  9. 如权利要求7所述的植物肉制品，以重量百分比计，包含：
    1)20-80％水；
    2)0.1-20％油菜籽蛋白；
    3)1-30％组织化植物蛋白；
    4)1-20％油脂；
    5)0.1-15％可得然胶；和
    6)0-10％着色剂和香精。
  10. 如权利要求9所述的植物肉制品，其中所述组织化植物蛋白选自组织化的豌豆蛋白、蚕豆蛋白、扁豆蛋白、大豆蛋白、或油菜籽蛋白中的一种或多种。
  11. 如权利要求9所述的植物肉制品，选自香肠、肉饼、肉丸或肉块。
  12. 一种如权利要求1-3任一项所述的质构改良剂的制备方法，所述方法包括：
    a)按重量比称取可得然胶和油菜籽蛋白粉末；
    b)将称量好的粉末混合均匀；
    c)可选地，加入分散剂。
  13. 一种肉制品或植物肉制品的制备方法，包括在制备过程中加入可得然胶和油菜籽蛋白作为粘合剂的步骤，所述可得然胶的添加量为重量百分比0.1-15％，且所述可得然胶和油菜籽蛋白的重量比为1：9至9：1，优选地为1：4至4：1，更优选地为2：3至3：2。
  14. 油菜籽蛋白用于改善含有可得然胶的组合物的凝胶强度的用途，所述组合物为肉制品或植物肉制品。
  15. 权利要求1-3任一项所述的质构改良剂替代肉制品或植物肉制品中的甲基纤维素作为粘合剂的用途。
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