CN108272086A - A kind of novel artificial element meat - Google Patents
A kind of novel artificial element meat Download PDFInfo
- Publication number
- CN108272086A CN108272086A CN201810001245.4A CN201810001245A CN108272086A CN 108272086 A CN108272086 A CN 108272086A CN 201810001245 A CN201810001245 A CN 201810001245A CN 108272086 A CN108272086 A CN 108272086A
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- CN
- China
- Prior art keywords
- parts
- vegetable
- food
- raw material
- novel artificial
- Prior art date
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- Pending
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- 235000013372 meat Nutrition 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000004455 soybean meal Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 4
- 230000001007 puffing effect Effects 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010413 sodium alginate Nutrition 0.000 abstract description 3
- 239000000661 sodium alginate Substances 0.000 abstract description 3
- 229940005550 sodium alginate Drugs 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to healthy food field more particularly to a kind of novel artificial element meat.2,000 13000 parts of Gluten；2,000 5500 parts of soybean protein isolate；9,000 21000 parts of Soybean Meal piece；160 220 parts of sodium bicarbonate；150 parts of vegetable edible oil；90 180 parts of salt；10000 parts of water；120 parts of sodium alginate；1,000 2000 parts of wheaten starch；60 parts of guar gum；Raw material as above is stirred, it is puffing after to obtain the final product.Advantageous effect：Soaking time is grown again, will not Deformation And Metamorphism, and ready-made ripe food, in good taste, chewiness, the tasty saturation of vegetable cook by prolonged, are not easy to deform in time, if the raw material supply for food and drink, greatly vegetable bonus point.
Description
Technical field
The present invention relates to healthy food field more particularly to a kind of novel artificial element meat.
Background technology
The product that much looks like on the market now, most of can not be soaked in water for a long time, for a long time
It will not be molded, appearance becomes very bad, preferably can not be processed as appetizing delicacy.
Invention content
The purpose of invention：In order to provide a kind of better novel artificial meat of effect, specific purposes are shown in specific implementation part
Multiple substantial technological effects.
In order to reach purpose as above, the present invention adopts the following technical scheme that：
A kind of novel artificial element meat, which is characterized in that 2000-13000 parts of Gluten；2000-5500 parts of soybean protein isolate；Greatly
9000-21000 parts of dregs of beans piece；160-220 parts of sodium bicarbonate；150 parts of vegetable edible oil；90-180 parts of salt；10000 parts of water；Seaweed
120 parts of sour sodium；1000-2000 parts of wheaten starch；60 parts of guar gum；
Raw material as above is stirred, it is puffing after to obtain the final product.
With the present invention of technical solution as above, have the advantages that compared with the existing technology：Soaking time is grown again, also not
Meeting Deformation And Metamorphism, and ready-made ripe food, in good taste, chewiness, the tasty saturation of vegetable pass through prolonged cooking in time,
It is not easy to deform, if the raw material supply for food and drink, greatly vegetable bonus point.
Specific implementation mode
The present invention is furture elucidated.
A kind of novel artificial element meat, which is characterized in that 2000-13000 parts of Gluten；Soybean protein isolate 2000-5500
Part；9000-21000 parts of Soybean Meal piece；160-220 parts of sodium bicarbonate；150 parts of vegetable edible oil；90-180 parts of salt；10000 parts of water；
120 parts of sodium alginate；1000-2000 parts of wheaten starch；60 parts of guar gum；
Raw material as above is stirred, it is puffing after to obtain the final product.
2000-13000 parts of Gluten；2000-5500 parts of soybean protein isolate；9000-21000 parts of Soybean Meal piece；Little Su
Beat 160-220 parts；150 parts of vegetable edible oil；90-180 parts of salt；10000 parts of water；120 parts of sodium alginate；Wheaten starch 1000-
2000 parts；60 parts of guar gum.
Soybean protein isolate is the protein extracted from soybean, and 90% or more, amino acid content connects protein content
Nearly 20 kinds, and contain amino acid needed by human, he, which is vegetable protein, can substitute one of kind of animal protein, and nutrition is rich
Richness, is free of cholesterol, and soybean protein isolate is widely used.
Wheat gluten flour, is commonly called as active gluten, and wheat gluten is a kind of natural plant protein extracted from wheat flour.
All raw materials are placed in blender, after stirring evenly, is processed with casein puffed machine, is processed into institute
The shape needed.Shape includes：Sheet, bulk, column, filiform, strip, broken particle etc..
The soybean meal is preferably the dregs of beans of squeezing soyabean.The artificial plain meat mouthfeel of this patent is guaranteed the quality close to meat
Phase.
Generally speaking, this patent can be used for meat product, snack food, instant flour food, cat food dog food food, Ke Yizuo
For dispensing, and the filling raw material to sausage raising protein ratio.It is also used as the former material of the food production of catering system
Material, the basic material of the Main Foods making of vegetarian meal type, the primary raw material of fast food system food.
Effect：It is easily molded, in good taste, toughness is moderate, the cost of raw material reduce.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of this field
Personnel should be recognized that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this hairs
Bright principle, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these variations
It is both fallen in claimed range with improving.
Claims (2)
1. a kind of novel artificial element meat, which is characterized in that 2000-13000 parts of Gluten；2000-5500 parts of soybean protein isolate；
9000-21000 parts of Soybean Meal piece；160-220 parts of sodium bicarbonate；150 parts of vegetable edible oil；90-180 parts of salt；10000 parts of water；Sea
120 parts of mosanom；1000-2000 parts of wheaten starch；60 parts of guar gum；
Raw material as above is stirred, it is puffing after to obtain the final product.
2. purposes of the textured vegetable protein as described in claim 1 in preparing vegetable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810001245.4A CN108272086A (en) | 2018-01-02 | 2018-01-02 | A kind of novel artificial element meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810001245.4A CN108272086A (en) | 2018-01-02 | 2018-01-02 | A kind of novel artificial element meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108272086A true CN108272086A (en) | 2018-07-13 |
Family
ID=62802971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810001245.4A Pending CN108272086A (en) | 2018-01-02 | 2018-01-02 | A kind of novel artificial element meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108272086A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170696A (en) * | 2018-09-10 | 2019-01-11 | 齐鲁工业大学 | One kind digesting instant plain meat snack food and preparation method thereof slowly |
| CN110915940A (en) * | 2019-12-04 | 2020-03-27 | 周锦源 | Multi-layer structure artificial meat |
| CN113925187A (en) * | 2021-10-21 | 2022-01-14 | 南昌大学 | Hot air heating type food 3D printing nozzle and application |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080014330A1 (en) * | 2006-07-12 | 2008-01-17 | Food Industry Research & Development Institute | Vegetarian meat and manufacturing method thereof |
| CN102266064A (en) * | 2011-06-08 | 2011-12-07 | 福州大学 | Bean pulp meat-imitation food |
| CN102511646A (en) * | 2011-12-28 | 2012-06-27 | 青岛明月海洋科技有限公司 | Method for preparing health-care high-simulation vegetarian meat |
| CN103355429A (en) * | 2013-07-15 | 2013-10-23 | 本溪市***熟食品加工厂 | Formula of protein-rich soy meat and preparation method thereof |
| CN104273461A (en) * | 2014-10-23 | 2015-01-14 | 项城市菱花面粉有限公司 | Meat substitute and production method thereof |
| CN106962599A (en) * | 2016-01-14 | 2017-07-21 | 刘尚武 | Textured vegetable protein for pets and preparation method thereof |
| CN107518087A (en) * | 2017-09-13 | 2017-12-29 | 浙江树人学院 | The formula and preparation method of a kind of protein-rich soy meat |
-
2018
- 2018-01-02 CN CN201810001245.4A patent/CN108272086A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080014330A1 (en) * | 2006-07-12 | 2008-01-17 | Food Industry Research & Development Institute | Vegetarian meat and manufacturing method thereof |
| CN102266064A (en) * | 2011-06-08 | 2011-12-07 | 福州大学 | Bean pulp meat-imitation food |
| CN102511646A (en) * | 2011-12-28 | 2012-06-27 | 青岛明月海洋科技有限公司 | Method for preparing health-care high-simulation vegetarian meat |
| CN103355429A (en) * | 2013-07-15 | 2013-10-23 | 本溪市***熟食品加工厂 | Formula of protein-rich soy meat and preparation method thereof |
| CN104273461A (en) * | 2014-10-23 | 2015-01-14 | 项城市菱花面粉有限公司 | Meat substitute and production method thereof |
| CN106962599A (en) * | 2016-01-14 | 2017-07-21 | 刘尚武 | Textured vegetable protein for pets and preparation method thereof |
| CN107518087A (en) * | 2017-09-13 | 2017-12-29 | 浙江树人学院 | The formula and preparation method of a kind of protein-rich soy meat |
Non-Patent Citations (2)
| Title |
|---|
| 何云章: "《肉食品加工工艺》", 31 January 1988, 《浙江科学技术出版社》 * |
| 陈军明: ""纯素肉脯加工工艺研究"", 《肉类工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170696A (en) * | 2018-09-10 | 2019-01-11 | 齐鲁工业大学 | One kind digesting instant plain meat snack food and preparation method thereof slowly |
| CN110915940A (en) * | 2019-12-04 | 2020-03-27 | 周锦源 | Multi-layer structure artificial meat |
| CN113925187A (en) * | 2021-10-21 | 2022-01-14 | 南昌大学 | Hot air heating type food 3D printing nozzle and application |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180713 |
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