CN115836726A

CN115836726A - Nano emulsion, plant meat and preparation method thereof

Info

Publication number: CN115836726A
Application number: CN202111110136.4A
Authority: CN
Inventors: 张翠翠; 李蔚羚; 黄卓盈
Original assignee: Grown Foods Hong Kong Ltd
Current assignee: Grown Foods Hong Kong Ltd
Priority date: 2021-09-18
Filing date: 2021-09-18
Publication date: 2023-03-24
Also published as: WO2023040015A1

Abstract

The invention discloses a nano emulsion for preparing vegetable meat, which has a particle size of 300-320nm. The vegetable meat prepared by the nano emulsion can retain the flavor in various cooking processes. The vegetable meat of the present invention can withstand different pH and temperatures and will also remain stable in varying concentrations of salt, sugars, lipids, proteins, carbohydrates and various organic compounds without reducing the flavor expectations and perception of the consumer. The vegetable meat of the present invention retains more flavor and therefore requires less seasoning, which also reduces cost.

Description

Nano emulsion, plant meat and preparation method thereof

Technical Field

The invention relates to the field of food, and in particular relates to a nano emulsion, vegetable meat and a preparation method thereof.

Background

Plant meat (Plant meal) refers to a food product made from Plant material that mimics the taste, flavor, or appearance of animal meat. Additional flavors are often added to increase the similarity between the vegetable product and the real meat product. In recent years, research on vegetable meat and product updating are ongoing, and the market mainly adopts two types, one is single-piece protein vegetable meat extruded by a dry method, and the other is protein vegetable meat formed by crushing tissue protein and recombining the tissue protein. However, during the cooking process, the flavor and aroma of the vegetable meat are easily lost due to dissolution, evaporation or chemical degradation, so that the existing vegetable meat products are difficult to be applied to some cooking modes which need long-time boiling, and the vegetable can only be heated for a short time in order to retain the flavor. Therefore, there is a need to find a vegetable meat suitable for long-term cooking.

Disclosure of Invention

The invention relates to a nano emulsion for preparing vegetable meat and the vegetable meat prepared by the nano emulsion. The vegetable meat of the present invention retains the flavor of various cooked foods. The vegetable meats of the present invention can withstand different pH and temperatures, and will also remain stable in varying concentrations of salts, sugars, lipids, proteins, carbohydrates, and various organic compounds, without reducing consumer flavor expectations and perception. The vegetable meat of the present invention retains more flavor and therefore requires less seasoning, which also reduces cost.

Specifically, the invention provides a nano emulsion for preparing vegetable meat, wherein the nano emulsion has a particle size of 300-320nm.

In some embodiments, the nano emulsion is prepared by mixing oil and water according to a certain proportion and homogenizing under high pressure.

Wherein the high pressure is a pressure of not less than 30 MPa.

In some embodiments, the oil is 30% to 70% by volume and the water is 30% to 70% by volume.

In some embodiments, the oil is a long chain triglyceride.

The long chain triglyceride content of the oil of the present invention may be 100%, 90% or more, 80% or more, 70% or more, or 60% or more.

In some embodiments, the oil is sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia nut oil, olive oil, safflower oil, or a combination thereof.

The invention also provides plant meat, which is prepared by mixing the nano emulsion and plant meat dry particles, wherein the plant dry particles comprise plant protein, non-starch polysaccharide and hydrocolloid, the particle size range of the plant protein is 90-230 mu m, and the particle size range of the hydrocolloid is 2-150 mu m.

In some embodiments, the vegetable protein is extracted from soy, pea, mung bean, broad bean; the non-starch polysaccharide is inulin, cellulose, pectin, and dextran; the hydrocolloid is sartan gum, carrageenan, guar gum, locust bean gum or konjak.

The invention also provides a method for preparing the plant meat, which comprises the following steps:

(1) Mixing the nano emulsion and the dried plant meat particles;

(2) And (2) refrigerating the uniformly mixed mixture obtained in the step (1) for at least 1 hour to obtain the vegetable meat.

After emulsification of the oil and water, the dry particles are mixed. The mixing step increases the homogeneity of the ingredients. The reaction between the fatty acid chains contributes to the aroma distribution and the way the flavor intensity is perceived. The dry particles include polysaccharides and proteins. The polysaccharide functions as a thickener, emulsifier and emulsion stabilizer. The viscosity change facilitates flavor perception and release. Such proteins help to preserve flavor by binding to and interacting with aroma compounds of the flavor and capturing them at their binding sites. It also reduces interfacial tension, thereby reducing the likelihood of phase separation

Mixing is followed by a cooling step. The decrease in temperature reduces the kinetic energy of the particles. The product mixture of nanoemulsion and dry particles then solidifies, enhancing the overall organoleptic characteristics of the vegetable food product. Plant-based products require less flavor.

In yet another aspect, the present invention provides the use of a nanoemulsion according to the present invention in the preparation of vegetable meat.

Definitions and general terms

Unless otherwise indicated, the terms used in the specification and claims have the following definitions.

Reference will now be made in detail to certain embodiments of the present invention, which are intended to cover all alternatives, modifications, and equivalents, which may be included within the scope of the invention as defined by the appended claims. Those skilled in the art will recognize that many methods and materials similar or equivalent to those described herein can be used in the practice of the present invention. The present invention is in no way limited to the methods and materials described herein. In the event that one or more of the incorporated documents, patents, and similar materials differ or contradict this application (including but not limited to defined terminology, application of terminology, described techniques, and the like), this application controls.

It will be further appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. All patents and publications referred to herein are incorporated by reference in their entirety.

The nanoemulsions of the present invention are water-in-oil emulsions produced by a homogenization process.

The plant based protein is one of proteins, is derived from plants, has comprehensive nutrition, is similar to animal protein, is easy to digest and absorb by human bodies, and has various physiological health care functions. Including but not limited to source soybeans, wheat (flour), and rice. Non-limiting examples of vegetable proteins according to the present invention are prepared from soy, pea, mung bean, broad bean.

The non-starch polysaccharide (non-starch polysaccharide) of the present invention refers to a polysaccharide other than starch, mainly contains cellulose, hemicellulose, pectin, etc., and is a main component of dietary fiber. One of complex carbohydrates. Non-limiting examples of non-starch polysaccharides according to the invention are inulin, cellulose, pectin, dextran.

Hydrocolloids (hydrocolloids) of the present invention comprise a large group of polysaccharides and proteins, act as colloids when dissolved in water and exhibit a high capacity to form gels. Non-limiting examples of hydrocolloids of the present invention are sartan gum, carrageenan, guar gum, green bean gum, locust bean gum or konjac.

The long-chain triglycerides (LCTs) of the present invention include, but are not limited to, one or any combination of sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia nut oil, olive oil, and safflower oil.

The plant jerky particles of the present invention include plant protein, non-starch polysaccharide and hydrocolloid. The preparation method comprises the following steps of cleaning, peeling, slicing, drying, grinding and the like.

Drawings

Figure 1 shows the difference between the salinity changes of the boiled water at different temperatures for 30 minutes for vegetable meatballs (with and without nanoemulsion).

Figure 2 shows the difference between the percent change in water boiling brix for vegetable meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.

Figure 3 shows the difference between the pH change of vegetable meatballs (with and without nanoemulsion) when boiled in water at different temperatures over 30 minutes.

Figure 4 shows the discoloration of water when cooked with 60g meat pellets for 30 minutes, taking water every 3 minutes. The group T is a group without nano emulsion and without nano emulsion, and the group B is a group with nano emulsion and with nano emulsion; L-R0-15 min, which represents the sampling from left to right in sequence every 3 minutes within 0-15 minutes; L-R18-30 min, which represents the sampling from left to right in sequence every 3 minutes within 18-30 minutes.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

Examples

Preparation example

The oil and water for vegetable meat are added into a High Pressure Homogenizer (HPH) at a certain ratio (oil to water volume ratio of 40:60; in other embodiments, water: 30-70%, oil: 30-70%) and homogenized under not less than 30MPa to form a nano emulsion with a particle size of about 300-320nm.

The oil is selected from rapeseed oil, and other oil can be sunflower seed oil, corn oil, soybean oil or vegetable meat flavor essence, which contains rich long-chain triglyceride (LCT), unsaturated fatty acid.

And mixing the nano emulsion with the dried plant meat particles, uniformly mixing, and refrigerating for at least 1 hour to obtain the plant meat. The temperature during mixing depends on the gelling temperature of the hydrocolloid and is generally between 60 and 90 ℃.

Wherein the dried plant meat particles comprise plant protein, non-starch polysaccharide and hydrocolloid, the particle size range of the protein is 90-230 μm, and the particle size range of the hydrocolloid is 2-150 μm; the vegetable protein can be prepared from semen glycines, semen Pisi Sativi, semen Phaseoli Radiati, and semen Viciae Fabae, and can be prepared by cleaning, peeling, slicing, drying, and grinding.

Wherein the hydrocolloid can be selected from:

hydrocolloid type #1: passing through a 100 mesh screen, the size was about 149 μm. The apparent viscosity of the 2% solution at 20 deg.C is between 40000-60000 cps. The gel temperature is between 50 and 55 ℃.

Hydrocolloid type #2: the particle size was about 125 μm through 120 mesh. The viscosity is at least 33000mPa in a 1% aqueous solution at 30 ℃. The gelling temperature is above 85 ℃.

Hydrocolloid type #3: particle size in the range of 2 to 20 μm and viscosity at 1% by weight of 10mpas at 80 ℃. The gel temperature is 80 ℃ or above.

Test example

1. Preparing a vegetable meat ball sample:

2 basic meatballs with the same components are prepared, do not contain grease and water and are divided into two groups.

1. Soaking Textured Vegetable Protein (TVP) in water;

2. mixing the soaked TVP with other dry components (such as gluten, starch, flavoring) to obtain paste, and dividing into two groups;

3. adding the nanoemulsion into the first group of meat balls; the second group of meat balls is added with oil and water with the same proportion of nanoemulsion.

4. Molding each group into round meat balls;

5. the meatballs were heat treated to solidify the shape and then stored in a refrigerator.

2. The method for testing the leaching property of the flavor of the plant meatballs comprises the following steps:

in the experiment, different groups of plant pellets (60 g) were placed in two different pans and added to chilled water (600 mL) and heated to boil. 10 ml of water were taken out every 3 minutes. After the water sample cooled and reached room temperature, the measurement: 1. ) Degree of mineralogy; 2. ) The Brix degree; 3. ) The pH value.

As a result:

1. as shown in figure 1, the difference between the mineralogical changes of boiling water at different temperatures over 30 minutes, vegetable pellets using the nanoemulsion retained salt better than vegetable pellets that were not suitable.

2. As shown in figure 2, the difference between the brix change of boiling water at different temperatures over 30 minutes, vegetable pellets using the nanoemulsion retained sugar better than vegetable pellets that were not suitable.

3. As shown in fig. 3, the difference between the pH changes of boiled water at different temperatures over 30 minutes, the pH change of the vegetable meat balls using the nanoemulsion was smaller than that of the vegetable meat balls not used.

3. Method for testing flavor retention of vegetable meatballs

In the experiment, vegetable meatballs (10 g) were mixed with 50g of water after 0 minutes and boiling for 30 minutes.

As a result: the percent change in brix, minerality and pH of the vegetable meatballs, both initially and after 30 minutes of boiling, are given in table 1, and it can be seen that more sugar, salt, etc. can be retained with the addition of the nanoemulsion of the present invention.

TABLE 1

As can also be seen in fig. 4, the addition of the nanoemulsion of the present invention allows more retention of the substance than dissolution in water.

In the description herein, references to the description of "one embodiment," "some embodiments," "other embodiments," "an example," "a specific example" or "some examples" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that those skilled in the art can make changes, modifications, substitutions and alterations to the above embodiments without departing from the principle and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A nanoemulsion for the preparation of vegetable meat, characterized in that it has a particle size of 300-320nm.

2. The nano emulsion of claim 1, wherein the nano emulsion is prepared by mixing oil and water according to a certain proportion and homogenizing under high pressure.

3. The nanoemulsion of claim 2, wherein the oil volume ratio is 30% -70%, and the water volume ratio is 30% -70%.

4. The nanoemulsion of claim 2, wherein the oil is a long-chain triglyceride.

5. The nanoemulsion of claim 2, wherein the oil is sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia nut oil, olive oil, safflower oil, or a combination thereof.

6. Plant meat, characterized in that it is obtained by mixing a nanoemulsion according to any one of claims 1 to 5 with dry plant particles, wherein the dry plant particles comprise a plant protein, a non-starch polysaccharide and a hydrocolloid, the plant protein has a particle size in the range of 90 to 230 μm, and the hydrocolloid is 2 to 150 μm.

7. The vegetable meat of claim 6, wherein the vegetable protein is made of soybean, pea, mung bean or broad bean; the non-starch polysaccharide is inulin, cellulose, pectin or glucan; the hydrocolloid is selected from the group consisting of sartan gum, carrageenan, guar gum, locust bean gum and konjac.

8. A method for preparing the vegetable meat of claim 6 or 7, which comprises the steps of:

(1) Mixing the nanoemulsion of any one of claims 1-5 with the particles of the jerky plant;

(2) And (3) refrigerating the uniformly mixed mixture obtained in the step (1) for at least 1 hour to obtain the vegetable meat.

9. Use of a nanoemulsion according to any one of claims 1 to 5 for the preparation of vegetable meat.