CN113966769B

CN113966769B - Protein-based fat meat tissue and preparation method thereof

Info

Publication number: CN113966769B
Application number: CN202111265659.6A
Authority: CN
Inventors: 王一; 任梅君; 梁贵江
Original assignee: Wuxi Gurou Food Technology Co ltd
Current assignee: Wuxi Gurou Food Technology Co ltd
Priority date: 2021-10-28
Filing date: 2021-10-28
Publication date: 2023-11-21
Anticipated expiration: 2041-10-28
Also published as: CN113966769A

Abstract

The invention provides a protein-based fat meat tissue and a preparation method thereof, comprising the following steps: uniformly mixing an emulsifying agent, vegetable protein and vegetable oil, homogenizing and emulsifying to obtain an emulsion; adding the cationic polymer into the emulsion while stirring, and adjusting the pH; preserving the heat of the obtained mixed solution, and solidifying under low-speed stirring; centrifugally separating the solidified sample to obtain microcapsules; dissolving vegetable protein, degassing by ultrasonic wave, mixing the protein system with the microcapsule, stirring uniformly, adding TG enzyme, and performing thermal reaction to form to obtain the protein-based fat meat tissue. According to the plant-based fat meat tissue, the plant oil is coated in the particles by utilizing a microcapsule technology, so that the problem that most of oil-fat mimics are prone to oil leakage after being cooked is solved. The prepared protein-based fat meat tissue has good elasticity, cohesiveness and reducibility, and sufficient greasy feel, and has a greasy feel similar to real fat.

Description

Protein-based fat meat tissue and preparation method thereof

Technical Field

The invention belongs to the field of vegetable protein meat, and particularly relates to a protein-based fat meat tissue and a preparation method thereof.

Background

There are many challenges to simulating fat meat production in vegetable protein meat at present, including juiciness and greasy feel or a relative lack of meat feel. In plant-based meat analog products, the presence of grease often affects or even alters the appearance, flavor, and mouthfeel of the product. At present, a lot of researches on applying vegetable oil rich in polyunsaturated fatty acid as a main raw material to low-fat products as a fat mimetic are carried out at home and abroad. The vegetable oil mainly selected in the prior researches comprises sunflower seed oil, olive oil, peanut oil, corn oil, coconut oil and the like, and generally has the characteristics of low melting point and difficult cutting, and is easy to generate demulsification during emulsification. Therefore, micronization of fat substitutes or embedding treatment (microencapsulation) is a new approach to improve the cooking of fat mimetics. The present invention relates to a method for preparing a microcapsule, and more particularly to a microcapsule which is prepared by coating a microcapsule with two kinds of wall materials having opposite charges and dispersing a core material therein. By changing the pH value, temperature or water concentration of the system, a complex is formed, resulting in reduced solubility and formation of microcapsules by polycondensation precipitation.

At present, proteins such as whey protein, soy protein isolate, sodium caseinate and the like are mainly selected as raw materials for the protein-based fat mimics, and the protein-based fat mimics are formed through different processing modes. There are many ways to simulate fat using proteins, and related experiments have demonstrated that the texture and slimy mouthfeel of fat can be simulated by micronization. At present, there are 2 main modes of bonding by using proteins as binders: (1) a glutamine Transaminase (TG) -based binding pathway; (2) a protein-based self-thermoreversible gel. The TG binding pathway requires that the protein have a good ability to be bound by TG, which catalyzes the covalent cross-linking of protein molecules to form a gel. At present, related research results prove that the gel property of the plant proteins such as soy protein, pea protein and the like can be obviously improved by TG treatment. The protein self-thermal irreversible gel approach has high feasibility relative to gel strength of animal proteins, such as egg white and myofiber protein, and has relatively good thermal gel capability and gel property. These animal proteins have been widely used in various fields of foods, especially meat products, etc., due to their good gel properties.

Disclosure of Invention

In order to solve the technical problems, the invention provides a protein-based fat meat tissue and a preparation method thereof.

A method for preparing protein-based fat meat tissue based on microcapsule technology, comprising the following steps:

step (1): uniformly mixing an emulsifying agent, vegetable protein, vegetable oil and water, homogenizing and emulsifying to obtain an emulsion;

step (2): adding a cationic natural polymer into the emulsion in the step (1) under the condition of stirring, regulating the pH to 6-7 to obtain a mixed solution, solidifying, and carrying out solid-liquid separation on a solidified sample to obtain a solid phase, thus obtaining a microcapsule;

step (3): dissolving vegetable protein, ultrasonically degassing, uniformly mixing with the microcapsule in the step (2), adding glutamine transaminase, and performing thermal reaction to obtain the protein-based fat meat tissue.

In one embodiment of the present invention, in step (1), the emulsifier is one or more of sucrose fatty acid ester, glyceryl monostearate, phospholipid, propylene glycol fatty acid ester, monoglyceride succinate, polyglycerol ricinoleate, polyglycerol fatty acid ester, tween, span, xylitol anhydride monostearate, diacetyl tartaric acid monoglyceride, sodium starch octenyl succinate, stearoyl lactate, sodium caseinate, glyceryl lactate, quillaja extract, pectin, propylene glycol alginate, carrageenan and soluble soybean polysaccharide.

In one embodiment of the present invention, in step (1), the vegetable oil is one or more of soybean oil, peanut oil, corn oil, sunflower oil, palm oil, coconut oil, and olive oil.

In one embodiment of the present invention, in step (1), the vegetable protein is one or more of soy protein, pea protein and peanut protein.

In one embodiment of the present invention, in the step (1), the mass ratio of the emulsifier, the vegetable protein, the vegetable oil and the water is 1 to 10:1 to 10: 40-60: 20 to 50.

In one embodiment of the present invention, in the step (1), the homogenizing and emulsifying condition is 5000-10000 r/min homogenizing and emulsifying for 1-5 min at 35-45 ℃.

In one embodiment of the present invention, in step (2), the cationic natural polymer is selected from one or more of starch, guar gum, chitosan, cellulose, alginate, hemicellulose, lignin, cassia seed and gelatin.

In one embodiment of the invention, in step (2), the mass ratio of the emulsion to the cationic natural polymer is from 20 to 50:1.

In one embodiment of the invention, in the step (2), the curing condition is that the mixed emulsion is placed in a water bath at the temperature of 35-45 ℃ for 10-30 min, and is cured for 1-4 h under low-speed stirring.

In one embodiment of the present invention, in the step (2), the solid-liquid separation is a centrifugal separation, and the centrifugal condition is 1000r/min, 5-10 min.

In one embodiment of the present invention, in the step (3), the mass ratio of the plant protein to the microcapsule is 4-7:4-5.

In one embodiment of the present invention, in step (3), the glutamine transaminase is added in an amount of 1 to 10% of the total mass of the plant protein, microcapsule, and glutamine transaminase.

In one embodiment of the present invention, in the step (3), the thermal reaction molding condition is that the thermal reaction is performed at 45-55 ℃ for 1-2 hours.

The invention also provides a protein-based fat meat tissue.

Compared with the prior art, the technical scheme of the invention has the following advantages:

the invention prepares the microcapsule by utilizing a complex coacervation method, wherein the microcapsule containing the oil has a structure similar to that of a real fat tissue cell, and is assisted by a protein gel way, so that the problems of low water holding rate, low oil holding rate, poor chewing property, insufficient oil feel, easy occurrence of oil leakage after cooking and the like of the conventional fat simulant are solved, and the vegetable fat tissue simulant which is more similar to the real fat tissue is prepared. The cationic polymer can dissociate a large number of positively charged groups in water, and the positively charged groups and negative charges on the surfaces of the colloid or the particles are subjected to electrostatic adsorption, so that the colloid or the particles are subjected to strong flocculation, some cationic polymers are firstly adsorbed on the surfaces of the colloid or the particles, the colloid or the particles are sunk, the interaction distance between the particles is shortened, and then the agglomeration is realized through the bridging effect with other unreacted polymers.

Drawings

FIG. 1 is a diagram showing the texture of the protein-based fat meat obtained in example 2 of the present invention.

Detailed Description

The present invention will be further described with reference to the accompanying drawings and specific examples, which are not intended to be limiting, so that those skilled in the art will better understand the invention and practice it.

Example 1

5 parts of sucrose ester, 5 parts of glycerin monostearate, 2 parts of soy protein isolate, 60 parts of coconut oil and 28 parts of water are uniformly mixed, and are homogenized and emulsified for 3min at the temperature of 40 ℃ at 9500r/min to obtain emulsion.

The emulsion was incubated at 40℃and a 0.5% chitosan solution (dissolved in 0.3% glacial acetic acid) was added to the emulsion with stirring, the mass ratio of emulsion to chitosan was 30:1, and the pH was adjusted to 6. The resulting mixed emulsion was placed in a 40℃water bath for 20min and cured for two hours with low speed stirring. The solidified sample was centrifuged (1000 r/min,5 min) and the microcapsules (upper wet cell) were collected.

Dissolving 12% of soybean protein isolate, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, adding 6% TG enzyme, preserving heat for 1h at 45 ℃ and performing thermal reaction forming to obtain the protein-based fat meat tissue. The protein-based fat meat obtained in this example was subjected to measurement of the composition and texture, and the loss rate of cooking, and the experimental results are shown in tables 1 to 3.

Comparative example 1

2 parts of soy protein isolate, 60 parts of coconut oil and 38 parts of water are mixed to prepare an emulsion, 12% of the soy protein isolate is dissolved, and the ultrasonic degassing conditions are as follows: 45 ℃ and 5min, and the mass ratio of the emulsion to the emulsion is 1:1, adding 6% TG enzyme, preserving heat for 1h at 45 ℃ and performing thermal reaction forming to obtain the protein-based fat meat tissue. The protein-based fat meat obtained in this example was subjected to measurement of the composition and texture, and the loss rate of cooking, and the experimental results are shown in tables 1 to 3.

Table 1 determination of essential components of protein-based fat meat tissue

Table 2 protein-based fat meat texture determination

TABLE 3 cooking loss rate

The basic components of the prepared protein-based fat meat tissue are shown in table 1, the hardness and the chewing property of the protein-based fat meat tissue are slightly reduced after the protein-based fat meat tissue is steamed, and the elasticity, the cohesiveness and the cohesiveness are not greatly different. The cooking loss rate of the protein-based fat meat after cooking is obviously lower than that of the real fat meat. The fat meat tissue without the microcapsule has poor oil holding performance, loose and inelastic texture and higher loss rate after cooking.

Example 2

This example was conducted to investigate the effect of TG enzyme content on the texture of protein-based fat meat.

Dissolving 12% of soybean protein isolate, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, wherein the addition amounts of the TG enzymes are respectively 1%, 3%, 6% and 9%, the influence of the addition amounts of the TG enzymes on the texture is studied, and the temperature is kept at 45 ℃ for 1h for thermal reaction molding, so that the protein-based fat meat tissue is obtained.

In this example, the cohesiveness of the isolated soy protein was used to uniformly disperse the microcapsules therein and shape them to form a chunk-like simulated meat. The preparation method comprises preparing soybean protein isolate system with certain concentration, adding a certain amount of microcapsule wet capsule, mixing, adding appropriate amount of TG enzyme, and heating to form. From FIG. 1, it is clear that the TG enzyme concentration of less than 3% is less elastic, less adhesive, less easy to pinch and fragile; when the concentration of TG enzyme is 6%, the whole appearance and the cohesiveness are good; when the TG enzyme concentration reached 9%, it was not much different from the 6% fat meat forming system, and therefore, the 6% TG enzyme addition amount was the optimum addition amount.

Example 3

This example is to investigate the effect of the addition amounts of emulsifier, soy protein isolate, coconut oil and water on the texture of protein-based fat meat.

According to the mass ratio of the emulsifier, the soy protein isolate, the coconut oil and the water in the table 4, the mixture was uniformly mixed and emulsified for 3min at 9500r/min at 40 ℃ to obtain an emulsion.

Dissolving 12% of soybean protein isolate, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, adding 6% TG enzyme, preserving heat for 1h at 45 ℃ and performing thermal reaction forming to obtain the protein-based fat meat tissue.

TABLE 4 influence of the mass ratio of emulsifier, soy protein isolate, coconut oil and water on the texture of protein-based fat meat

TABLE 5 influence of the mass ratio of emulsifier, soy protein isolate, coconut oil and water on the cooking loss of protein-based fat meat tissue

TABLE 6 influence of the mass ratio of emulsifier, soy protein isolate, coconut oil and Water on the organoleptic quality of protein-based fat meat tissue

As can be seen from tables 4 and 5, with the decrease of the addition amount of coconut oil, the hardness and elasticity of the prepared protein-based fat meat tissue are increased to some extent, and the cohesiveness, cohesiveness and masticability are not greatly different from those of the control, but the cooking loss rate is slightly increased. The emulsifier or the soybean protein isolate is only used independently, and the prepared oil-containing fat microcapsule particles have little influence on hardness, elasticity, cohesiveness and masticatory property compared with a contrast, but have larger cooking loss rate after being applied to protein-based fat meat tissues. The sensory quality evaluation indexes of the fat meat tissues are shown in Table 7. As can be seen from tables 6-7, the reduced amount of coconut oil added significantly affected the juicy feel of the protein-based fat meat tissue.

TABLE 7

Cooking loss rate: one sample was sampled in parallel, sample size: 15X 15mm. Heating temperature: 70-80 ℃; heating time: 20min. Percent loss on cooking = (weight before cooking-weight after cooking) ×100%/weight before cooking

Texture profile analysis TPA experiments: using a TA-XT2i texture analyzer, sample size 15 x 15mm, probe type: p-50 cylinder, speed before measurement: 2.0mm/s, speed in test: 1.0mm/s, post test speed: 1.0mm/s, compression ratio: 40%, intermittent time: 5s.

Sensory evaluation of fat meat tissue: 10 volunteers (between 18 and 55 years of age) were selected for sensory evaluation, each volunteer self-scoring according to the evaluation criteria when tasting each experimental group. Before and after each sample is tasted, mouth rinsing, cleaning and the like are carried out, and each index is scored fully by 10 points according to the standard.

Example 4

Uniformly mixing 4 parts of propylene glycol fatty acid ester, 5 parts of tween, 8 parts of pea protein and 2 parts of peanut protein, 30 parts of coconut oil and 20 parts of palm oil and 50 parts of water, and homogenizing and emulsifying for 3min at 40 ℃ at 9500r/min to obtain an emulsion.

The emulsion was incubated at 40℃and 0.5% guar gum solution was added to the emulsion with stirring, the emulsion to guar gum mass ratio was 50:1, and the pH was adjusted to 7. The resulting mixed emulsion was placed in a 40℃water bath for 20min and cured for two hours with low speed stirring. The solidified sample was centrifuged (1000 r/min,5 min) and the microcapsules (upper wet cell) were collected.

Dissolving pea protein and peanut protein, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, adding 1% TG enzyme, preserving heat for 2h at 55 ℃ and performing thermal reaction forming to obtain the protein-based fat meat tissue.

Example 5

Uniformly mixing 1 part of succinic acid monoglyceride, 5 parts of sodium caseinate, 2 parts of glyceryl monostearate, 2 parts of pea protein, 40 parts of peanut oil and 28 parts of water, and homogenizing and emulsifying for 1min at 35 ℃ at 10000r/min to obtain an emulsion.

The emulsion was incubated at 35℃and a 1% modified starch solution was added to the emulsion with stirring, the mass ratio of emulsion to starch was 50:1, and the pH was adjusted to 6.5. The resulting mixed emulsion was placed in a 40℃water bath for 20min and cured for 4 hours with low speed stirring. The solidified sample was centrifuged (1000 r/min,5 min) and the microcapsules (upper wet cell) were collected.

12% pea protein was solubilized and the ultrasound deaeration conditions were: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, adding 6% TG enzyme, preserving heat for 1.5h at 45 ℃ and performing thermal reaction molding to obtain the protein-based fat meat tissue.

Example 6

This example is to investigate the effect of the type of cationic polymer on the texture of protein-based fat meat.

The emulsion was incubated at 45℃and a 1% hemicellulose solution was added to the emulsion with stirring, the mass ratio of emulsion to hemicellulose was 30:1, and the pH was adjusted to 6. The resulting mixed emulsion was placed in a 40℃water bath for 20min and cured for one hour with low speed stirring. The solidified sample was centrifuged (1000 r/min,10 min) and the microcapsules (upper wet cell) were collected.

Dissolving 12% of soybean protein isolate, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1:1, adding 8% TG enzyme, preserving heat for 2h at 55 ℃ and performing thermal reaction forming to obtain the protein-based fat meat tissue.

TABLE 8 influence of the types of cationic polymers on the texture of protein-based meat

TABLE 9 influence of the type of cationic Polymer on the protein-based fat meat tissue cooking loss rate

TABLE 10 influence of cationic Polymer species on sensory Properties of protein-based fat meat tissue

As can be seen from tables 8-10, the microcapsules prepared from different cationic polymers can be well applied to the preparation process of fat meat and tissues. The resulting fat meat tissue is not very different in texture, cooking loss, and overall acceptability.

Example 7

The present example is to investigate the effect of the mixing content ratio of protein and microcapsule on the texture of protein-based fat meat.

Dissolving 12% of soybean protein isolate, and performing ultrasonic degassing under the following conditions: 45 ℃ for 5min, and the mass ratio of the microcapsule to the microcapsule is 1: 1. 7: 4. 4:5, mixing, adding 6% TG enzyme, preserving heat for 1h at 45 ℃ and performing thermal reaction molding to obtain the protein-based fat meat tissue. The protein-based fat meat tissue obtained in this example was subjected to measurement of the composition and texture, and the loss rate of cooking, and the experimental results are shown in tables 11 to 13.

TABLE 11 influence of the mixing content ratio of protein and microcapsule on the texture of protein-based fat meat

TABLE 12 influence of the mixing ratio of protein and microcapsules on the cooking loss rate of protein-based fat meat tissue

TABLE 13 influence of the mixing ratio of protein and microcapsules on the sensory quality of protein-based fat meat tissue

As can be seen from tables 11-13, the mixing ratio of protein to microcapsule was 1:1, the texture, the cooking loss rate and the sensory acceptable degree all reach the optimal hardness, the elasticity is good, the kneading is easy, and the puncturing is not easy; when the protein content is higher, the hardness of the system is higher, and the system is not easy to puncture; when the content of the microcapsule is higher, the system is softer, has better elasticity and is not easy to deform, can be pinched and is not easy to puncture.

In conclusion, the process for preparing the protein-based fat meat tissue based on the microcapsule technology provided by the invention utilizes an emulsion system to embed grease, and then carries out microencapsulation treatment by a complex coacervation method, so that the protein-based fat meat tissue is similar to the structure of real fat tissue cells, and the protein gel way is adopted to improve the problems of low water holding rate, low oil holding rate, poor chewing property, insufficient grease feeling, easy occurrence of oil leakage after cooking and the like of the existing fat simulant, and the protein-based fat meat tissue simulant which is more similar to the real fat meat fat tissue is prepared.

It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art in light of the foregoing description. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.

Claims

1. A method for preparing protein-based fat meat tissue based on microcapsule technology, which is characterized by comprising the following steps:

step (3): uniformly mixing plant protein with the microcapsule in the step (2), adding glutamine transaminase, and performing thermal reaction to obtain the protein-based fat meat tissue;

the cationic natural polymer is selected from one or more of starch, guar gum, chitosan, cellulose, alginate, hemicellulose, lignin, semen Cassiae and gelatin;

in the step (1), the mass ratio of the emulsifier to the vegetable protein to the vegetable oil to the water is 1-10:1-10:40-60:20-50;

in the step (2), the mass ratio of the emulsion to the cationic natural polymer is 20-50:1;

in the step (3), the mass ratio of the vegetable protein to the microcapsule is 4-7:4-5;

in the step (3), the addition amount of the glutamine transaminase is 1-10% of the total mass of the plant protein, the microcapsule and the glutamine transaminase.

2. The method of claim 1, wherein in step (1), the emulsifier is one or more of sucrose fatty acid ester, glycerol monostearate, phospholipid, propylene glycol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, polyglycerol fatty acid ester, tween, span, xylitol anhydride monostearate, diacetyl tartaric acid mono-diglyceride, starch sodium octenyl succinate, stearoyl lactate, sodium caseinate, glycerol lactate, quillaja extract, pectin, propylene glycol alginate, carrageenan, and soluble soybean polysaccharide.

3. The method of claim 1, wherein in step (1), the vegetable oil is one or more of soybean oil, peanut oil, corn oil, sunflower oil, palm oil, coconut oil, and olive oil.

4. The method of claim 1, wherein in step (1) and step (3), the vegetable protein is one or more of soy protein, pea protein, and peanut protein.

5. A protein-based fat meat tissue obtainable by the method of any one of claims 1-4.