WO2023124794A1

WO2023124794A1 - Vegetable fatty meat and preparation method therefor

Info

Publication number: WO2023124794A1
Application number: PCT/CN2022/136503
Authority: WO
Inventors: 李健; 李岩
Original assignee: 深圳市星期零食品科技有限公司
Priority date: 2021-12-31
Filing date: 2022-12-05
Publication date: 2023-07-06
Also published as: CN114376207A

Abstract

Disclosed in the present invention are vegetable fatty meat and a preparation method therefor. The components of the vegetable fatty meat comprise: water, acetate starch, solid vegetable oil, sodium alginate and locust bean gum. The preparation method comprises: putting the solid vegetable oil into a steam box, and heating the solid vegetable oil into liquid at a temperature of 50°C or above; uniformly stirring and mixing the water, the acetate starch, the sodium alginate and the locust bean gum to obtain a mixed raw material; adding, to the mixed raw material, the vegetable oil which is melted into liquid, shearing same for 30-60 s, and fully and uniformly mixing same; putting same into the steam box for steaming for 25-40 min at a temperature of 100°C for shaping; and cooling and demolding to obtain the vegetable fatty meat. According to the present invention, sodium alginate, acetate starch and locust bean gum are compounded to generate a cross-linking synergistic effect and replace konjac powder commonly used in the market, the prepared finished product gel is relatively high in strength, and the vegetable fatty meat has the taste similar to that of pork fat.

Description

A kind of vegetable fat meat and preparation method thereof

technical field

The invention relates to the technical field of functional food, in particular to plant fat and a preparation method thereof. The vegetable fat meat provided by the invention is healthy and environment-friendly, and does not contain cholesterol and saturated fatty acid.

Background technique

Meat products are not only one of the important sources of dietary protein, but also an important source of vitamins and minerals. Fat plays an important role in the flavor, texture and appearance of meat products, while also increasing satiety. However, the caloric value of fat is more than twice that of protein and carbohydrates. Excessive intake of fat can cause some diseases such as hyperlipidemia, arteriosclerosis, cardiovascular disease, obesity, and cancer. High intake of total dietary fat can increase. Therefore, it is necessary to reduce the intake of fat in the daily diet.

Vegetable fat meat can reduce the total calorie value of food intake on the premise of maintaining the flavor of the food. Because it has similar properties to oil, it can replace the taste of animal fat, maintain the lipophilicity in the system, and resist lipase in the human body. The catalytic hydrolysis does not participate in the metabolic reaction in the body, does not affect the divergence and release of flavor substances, and effectively reduces the calorie intake in food. However, most of the existing commercially available vegetable fats (or fat simulants) use konjac as a raw material, and the finished product lacks the greasy feeling and stickiness of real fat.

Contents of the invention

In order to overcome the problems of the prior art, the invention proposes a vegetable fat meat and a preparation method thereof. The purpose of the present invention is achieved like this:

A kind of vegetable fat meat, its composition comprises: water, acetate starch, solid vegetable oil, sodium alginate, locust bean gum; The parts by weight of each composition are:

Further, its ingredients also include seasonings.

Further, the ingredients and parts by weight of the seasoning are: 0.2-1 portion of white granulated sugar, 0.2-1 portion of edible salt, 0.2-1 portion of meat essence, and 0.2-1 portion of yeast extract.

Further, the solid vegetable oil is any one of palm oil and coconut oil.

The preparation method of described plant fat comprises the following steps:

Step 1. Dissolving the solid vegetable oil: Put the solid vegetable oil into a steamer and heat it above 50°C to become a liquid, and set aside;

Step 2, mixing and dissolving: stirring and mixing water, starch acetate, sodium alginate and locust bean gum to obtain mixed raw materials;

Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the mixed raw material obtained in step 2, cut and mix for 30-60 seconds;

Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer and steam at 100°C for 25-40 minutes to finalize the shape;

Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage.

Further, seasonings are also added in the second step.

Further, the ingredients of the seasoning are: white granulated sugar, edible salt, meat essence, and yeast extract.

The present invention selects sodium alginate as the main raw material and prepares compound acetate starch with other auxiliary materials. Acetate starch is an esterified starch obtained by reacting acetic acid or acetic acid derivatives with hydroxyl groups of starch under certain conditions. Due to the addition of an acetyl group with steric hindrance to the molecule of acetate starch, the association of hydrogen bonds is weakened, the gelatinization temperature is significantly reduced, and the retrogradation stability, freeze-thaw stability, and thermal stability are improved. and transparency improved and enhanced. Therefore, the gel system prepared by the present invention has the characteristics of high strength and strong stability.

Advantage and beneficial effect of the present invention are:

1. In the present invention, sodium alginate, acetate starch, and locust bean gum are compounded to produce a cross-linking synergistic effect, replacing konjac powder commonly used in the market, and the finished product gel strength is relatively strong and has a mouthfeel similar to pork fat.

2. Use solid vegetable oil instead of commonly used liquid vegetable oil to endow the finished product with texture and sensory properties similar to animal fat, and significantly improve the sensory quality of existing vegetable fat.

Description of drawings

The present invention will be further described below in conjunction with drawings and embodiments.

Fig. 1 is the physical picture of vegetable fat meat of the present invention.

Fig. 2 is the photo of vegetable fat meat of the present invention after heating.

Detailed ways

Example 1

A kind of vegetable fat meat, adopts the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g (choose as coconut oil in this embodiment, the same below), sodium alginate 2.5g, locust bean gum 1g. The preparation and production steps of vegetable fat meat include:

Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.

Step 2, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and locust bean gum.

Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.

Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.

Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.

Example 2

Embodiment 2 Comparative Example 1 adds seasoning. Other ingredients and preparation method are identical with embodiment 1.

A vegetable fat meat, using the following raw materials in the weight ratio: 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white sugar, 0.5g of edible salt, and meat flavor 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Step 2, mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.

Example 3

Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum are increased, and other ingredients and preparation methods are the same as in Example 2.

A kind of vegetable fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 6g, solid vegetable oil 6g, sodium alginate 3.5g, locust bean gum 1.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Example 4

Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and other ingredients and preparation methods were the same as in Example 2.

A kind of vegetable fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 4g, solid vegetable oil 6g, sodium alginate 1.5g, locust bean gum 0.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Comparative example 1

Comparative example 1 comparative example 2, replaced starch acetate with cornstarch, and other compositions and preparation method are identical with embodiment 2.

A plant fatty meat, using the following raw materials in the weight ratio, water 100g, cornstarch 5g, solid vegetable oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Step 4, Mold pouring: Pour the raw materials prepared in Step 3 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.

Comparative example 2

Comparative Example 2 Compared with Example 2, the solid vegetable oil was replaced by sunflower oil, and the other ingredients and preparation method were the same as in Example 2.

A kind of plant fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 5g, sunflower oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Step 1, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasoning.

Step 2, adding vegetable oil: add liquid vegetable oil to the mixed raw materials in step 1, cut and mix for 50 seconds.

Step 3, Mold pouring: Pour the raw materials prepared in Step 2 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.

Step 4. Cooling and packaging: After cooling, demould, vacuum pack, and store in a refrigerator at 4°C.

Comparative example 3

Comparative Example 3 Compared with Example 2, sodium alginate was replaced by konjac flour, and other ingredients and preparation methods were the same as in Example 2.

A kind of vegetable fat meat, adopt the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, konjac powder 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Step 2, mixing and dissolving: stir and mix water, acetate starch, konjac flour, locust bean gum and seasonings.

Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the raw material in step 2, cut and mix for 50 seconds.

Step 4, mold pouring: Pour the mixed raw materials mixed in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.

Comparative example 4

Comparative Example 4 Compared with Example 2, no locust bean gum was added, and the other ingredients and preparation method were the same as in Example 2.

A kind of plant fat meat, using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 2.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor 0.3g, yeast extract Extract 0.3g. The preparation and production steps of vegetable fat meat include:

Step 2, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and seasonings evenly.

Comparative example 5

Comparative Example 5 Compared with Example 2, the amount of sodium alginate added is twice that of Example 2, and the other ingredients and preparation methods are the same as in Example 2.

A kind of vegetable fat meat, using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:

Embodiment and comparative example Structural evaluation:

The vegetable fat meat prepared in Example 2 is shown in FIG. 1 , which is no different from real pig fat meat by visual inspection.

Sensory evaluation: Randomly select half and half of the number of men and women to taste the plant fat meat of the above-mentioned embodiments, and the sensory evaluation indicators are as shown in Table 1:

Table 1 Fat Meat Sensory Score Standard Table

A total of 18 samples were evaluated for sensory evaluation, and Table 2 is the average value:

Table 2 Sensory evaluation results of plant fat meat

Example 1 did not add seasoning, and its flavor score was significantly lower. Example 2 had the highest comprehensive score. Its appearance was similar to pork fat, and the finished product had just the right tenderness and hardness, uniform color, and tight texture. Examples 3 and 4 respectively increased/decreased the addition of acetate starch, sodium alginate and locust bean gum, and the quality of the finished product was within an acceptable range, but its scores were lower than those of Example 2. In Comparative Example 1, cornstarch was used to replace acetate starch, and all aspects of the indicators decreased to varying degrees, indicating that acetate starch played a key role in the overall plant fat. In Comparative Example 2, sunflower oil was used to replace solid vegetable oil. Chewiness and hardness both decreased, and it lacked the fat feeling of real animals when chewed. In Comparative Example 3, sodium alginate was replaced by konjac flour, and the taste of the product was brittle, and it lacked the sticky feeling of real pig fat. In terms of sensory indicators, the sensory indicators have declined to varying degrees. In Comparative Example 4, no locust bean gum was added, and the sensory indicators of the produced product declined. For sensory quality, the amount of sodium alginate added in Comparative Example 5 was doubled, and the finished plant meat had more agglomerates, greater hardness, and uneven texture, indicating that the amount of sodium alginate added was more critical to the overall effect of the matrix.

Table 3 is the data obtained by measuring the texture of two kinds of pig fat randomly purchased in the market:

Table 3 Texture results of commercially available pork fat

The above-mentioned Examples 1, 2, 3, 4; the plant fat meat prepared by Comparative Examples 1, 2, 3, 4, 5 were subjected to texture determination, and the specific results are shown in Table 4:

Table 4 Texture results of plant fat

Due to the different texture and water content of different parts of commercially available real fat meat, there are differences in the texture measurement data of itself, which can only be used as a reference and cannot be used as an evaluation standard. The evaluation of the present invention will refer to the texture data and simultaneously evaluate the products in each embodiment and comparative examples in combination with the sensory evaluation.

Based on the sensory and texture measurement data, it can be seen that the plant fat prepared in Example 2 is the best in comprehensive evaluation. So each embodiment is compared with embodiment 2.

Example 2 Compared with Example 1: Flavor substances are added to the formula, and the texture data of Example 1 is not significantly different from that of Example 2.

Example 3 Compared with Example 2: Compared with Example 2, the content of acetate starch, sodium alginate, and locust bean gum was increased in Example 3, and the obtained data of the texture were all improved in a small range, but the change was not significant.

Example 4 Compared with Example 2: In Example 4, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and the obtained data of the texture had a small range of decline, but the change was not significant.

Comparative Example 1 Comparative Example 2: cornstarch was used instead of acetate starch, and the addition amount and operation steps of other ingredients were completely consistent with Example 2. Its hardness and stickiness are significantly improved, and the taste lacks the sticky feeling of real fat meat, and its hardness is higher, which is quite different from real fat meat.

Comparative Example 2 Comparative Example 2: The plant fat meat described in Comparative Example 2 is replaced with solid refined vegetable oil with sunflower oil, and the stickiness is significantly reduced after the sunflower oil is replaced, and the addition of solid refined vegetable oil can increase the fat content of vegetable fat meat Feeling, thick feeling, the transparency of the finished product made of sunflower oil is improved, which is quite different from real fat.

Comparative Example 3 Comparative Example 2: The plant fat meat described in Comparative Example 3 replaced sodium alginate with konjac flour, and its texture data hardness and adhesiveness were significantly reduced. This may be due to the formation of smooth gel after konjac heating, lack of The soft and glutinous feeling of real fat meat, and the transparency of konjac is significantly improved after heating, which is quite different from real fat meat.

Comparative Example 4 Comparative Example 2: The vegetable fat meat described in Comparative Example 4 is not added with locust bean gum, its hardness, elasticity, and adhesiveness are all correspondingly reduced, and the taste of the finished product is not delicate enough, which shows that acetate starch, sodium alginate and locust bean gum The gel formed by the combination of bean gum can be used as an effective substitute for animal fat.

Comparative Example 5 Comparative Example 2: The amount of sodium alginate added in the vegetable fat meat described in Comparative Example 5 is 2 times that of Example 2, indicating that the addition of sodium alginate plays a key role in the texture of plant fat meat. Adding a certain amount can effectively improve the elasticity, viscosity and chewiness of plant fat, giving the product a taste similar to pork fat, but adding too much sodium alginate will cause the colloid to agglomerate, which is not conducive to its dispersion, resulting in its texture Inhomogeneous, too hard.

In the prior art, when vegetable oil is used to simulate the fat in animal fat, the plasticity of the finished product is poor, and there is a large gap between the taste of the finished product and animal fat, and when cornstarch and sodium alginate are compounded, the gelatinity is poor and the mouthfeel is soft Waxy. However, the vegetable fat gel provided by the present invention has moderate strength, relatively strong stability and resistance, and can withstand secondary thermal processing, storage, transportation and sales. Products made by using it instead of animal fat can see the color, shape and layering of fat from the cut surface of the product, and have a similar taste and shape to animal fat.

Finally, it should be noted that the above is only used to illustrate the technical solution of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred arrangement scheme, those of ordinary skill in the art should understand that the technical solution of the present invention (carried out Modification or equivalent replacement without departing from the spirit and scope of the technical solutions of the present invention.

Claims

A kind of vegetable fat meat, is characterized in that: its composition comprises: water, acetate starch, solid vegetable oil, sodium alginate, locust bean gum; The parts by weight of each composition are:
The vegetable fat meat according to claim 1 is characterized in that its ingredients also include seasonings.
The vegetable fat meat according to claim 2, characterized in that the ingredients and parts by weight of the seasoning are: 0.2-1 portion of white sugar, 0.2-1 portion of edible salt, 0.2-1 portion of meat essence, and yeast extract 0.2～1.
The vegetable fat meat according to claim 1, wherein the solid vegetable oil is any one of palm oil and coconut oil.
Plant fat meat according to claim 1, is characterized in that, the parts by weight of each composition is:
The method for preparing vegetable fat meat according to any one of claims 1 to 5, characterized in that it comprises the following steps:

Step 1. Dissolving the solid vegetable oil: Put the solid vegetable oil into a steamer and heat it above 50°C to become a liquid, and set aside;

Step 2, mixing and dissolving: stirring and mixing water, starch acetate, sodium alginate and locust bean gum to obtain mixed raw materials;

Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the mixed raw material obtained in step 2, cut and mix for 30-60 seconds;

Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer and steam at 100°C for 25-40 minutes to finalize the shape;

Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage.
The preparation method of vegetable fat meat according to claim 6, is characterized in that, in step 2, seasonings are also added.
The preparation method of vegetable fat meat according to claim 7, characterized in that the ingredients of the seasoning are: white sugar, edible salt, meat essence, and yeast extract.