CN118252211A

CN118252211A - Composite concentrated protein and application thereof

Info

Publication number: CN118252211A
Application number: CN202211700762.3A
Authority: CN
Inventors: 杨恺; 郑妍; 殷宝茹
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2022-12-28
Filing date: 2022-12-28
Publication date: 2024-06-28

Abstract

The invention provides a compound concentrated protein and application thereof. Specifically, the invention provides composite concentrated protein or a binder or a dispersing agent containing the composite concentrated protein, and the composite concentrated protein contains 25-99.5% of soybean concentrated protein, 0-74% of soybean isolated protein and 0.1-10% of low-temperature defatted peanut powder based on the total weight of the composite concentrated protein. The invention also provides a plant-based food containing the composite concentrated protein and a preparation method thereof. The composite concentrated protein has certain gel property and can provide good material dispersion characteristic in the preparation process, can be used as a binder for preparing plant-based vegetarian food, can be used as a quality guarantee and cost reduction scheme for producing bean products, and can also be used as a dispersing agent of other water difficult-to-disperse raw materials such as colloid.

Description

Composite concentrated protein and application thereof

Technical Field

The invention relates to a food processing technology, in particular to a composite concentrated protein and application thereof.

Background

The soybean protein gel is used as a heat irreversible adhesive and is a common adhesive for plant-based foods. In the preparation process, if the soybean protein is added in a dry powder mode, high-speed chopping is required, and meanwhile, the soybean protein is required to have good dispersibility, otherwise, the soybean protein is agglomerated when meeting water (the surface is wet, and the middle is wrapped with powder), the gel performance cannot be normally exerted, and the normal adhesive effect cannot be achieved. However, plant meats generally use fibrous structures of plant fiber-drawing proteins to simulate meat fibrous structures, while the texture of plant fiber-drawing proteins is determined by the fact that strong mechanical processing means such as chopping and twisting cannot be used without damaging the fibrous structures. Therefore, the current technology is to prepare plant-based food by chopping, pulping and mixing with wire drawing at low speed. For example, CN112155115A provides a plant-based ball and a preparation method thereof, which require 4 steps of pulping (the first three steps of high-speed chopping and stirring, and the last step of adding wiredrawing protein and low-speed stirring) to complete uniform mixing, and the process steps are redundant and have low efficiency.

The soy protein concentrate is inexpensive and has been used as a nutritional ingredient in applications. At present, the compound concentrated protein is generally concerned about the preparation process, nutrition and health care performance and taste, and has no specific application to functional exertion. For example, CN111357826a provides a special flour for traditional taste bean products and its products, and the protein raw materials used are all high gel.

The low-temperature defatted peanut protein powder is used as a defatted meal product, has low protein content and poor functionality, can not form gel with certain strength even under the action of glutamine transaminage TG, and is not usually used as a functional protein raw material. If the functional characteristics of the composite concentrated protein can be fully utilized, the concentrated protein can be an ideal raw material for preparing plant-based food and reducing the cost of raw materials.

Disclosure of Invention

The first aspect of the invention provides a composite concentrated protein, which comprises 25-99.5% of soybean concentrated protein, 0-74% of soybean isolated protein and 0.1-10% of low-temperature defatted peanut powder by total weight of the composite concentrated protein.

In one or more embodiments, the soy protein concentrate has a crude protein content of 65 to 75wt% and a nitrogen solubility index of greater than 55%.

In one or more embodiments, the soy protein concentrate includes acid washed soy protein concentrate and alcohol washed soy protein concentrate obtained by acid washing.

In one or more embodiments, the mass ratio of the acid-washed soy protein concentrate to the alcohol-washed soy protein concentrate is selected from the group consisting of: 0.2 to 9.1: 1. 0.5 to 9.1: 1. 1.0 to 9.1: 1. 1.0 to 6.0: 1. 1.0 to 4.5:1 or 0.6 to 4:1.

In one or more embodiments, the acid washed soy protein concentrate is Wilcon SA and the alcohol washed soy protein concentrate is Wilcon SS.

In one or more embodiments, the content of the acid-washed soybean protein concentrate is 15 to 90 percent based on the total weight of the compound protein concentrate, and the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 9.5 to 80 percent; preferably, the content of the acid-washed soybean protein concentrate is 30-80%, the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 15-60%, or the content of the acid-washed soybean protein concentrate is 15-60%, and the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 10-40% based on the total weight of the compound protein concentrate.

In one or more embodiments, the isolated soy protein is obtained by taking low-temperature defatted soy flakes as a raw material and performing alkali extraction, acid precipitation, neutralization and spray drying, and preferably the crude protein content is more than or equal to 90wt%, and the nitrogen dissolution index is more than 80%; preferably, the content of the isolated soy protein is not more than 3 times the total content of the soy protein concentrate, preferably not more than 2.2 times the total content of the soy protein concentrate.

In one or more embodiments, the low-temperature defatted peanut powder is a product obtained by taking peeled peanuts as a raw material and performing low-temperature cold rolling, filtering, low-temperature extraction, desolventizing and crushing processes; preferably, the crude protein content of the low-temperature defatted peanut powder is 45-65wt% and the nitrogen dissolution index is more than 39%; preferably, the low temperature defatted peanut flour is present in an amount selected from the group consisting of: 0.1 to 10%, 0.6 to 5.0%, 5.0 to 10% or 3.5 to 6.5%.

A second aspect of the present invention provides a plant-based food comprising the composite protein concentrate of any one of claims 1 to 3; preferably, the content of the compound concentrated protein is 1 to 12%, 1 to 10%, 1 to 6%, 2 to 5% or 2 to 4% based on the total weight of the plant-based food.

In one or more embodiments, the plant-based food is a plant meat, a plant-based dairy product, or a plant egg; preferably, the plant-based food is a vegetarian food, including a vegetarian meat product; preferably, the plant-based food is selected from the group consisting of plant seafood, vegetarian ham, vegetarian chicken, vegetarian sausage, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian steak, and vegetarian dried meat floss.

In one or more embodiments, the plant-based food product further comprises one or more of a wire drawing protein, starch, water, grease, edible gum, flavoring agent, coloring agent, and cross-linking enzyme.

In one or more embodiments, the fiber-drawing protein comprises 30 to 60%, such as 40 to 50%, of the total weight of the plant-based food.

In one or more embodiments, the starch comprises 1.0 to 5.0%, such as 1.0 to 3.0% of the total weight of the plant-based food.

In one or more embodiments, the water is present in an amount of 13 to 50%, such as 13 to 23% or 35 to 45% based on the total weight of the plant-based food.

In one or more embodiments, the grease is a vegetable oil, preferably one or more selected from rice oil, cottonseed oil, palm oil, rapeseed oil, soybean oil, corn oil, peanut oil, sunflower oil, linseed oil, castor oil, sesame oil, olive oil and evening primrose oil; preferably, the fat content is 3 to 13%, such as 3 to 10%, 7 to 13%, 4 to 8% or 5 to 8% based on the total weight of the plant-based food.

In one or more embodiments, the edible gum is selected from one or more of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum; preferably, the edible gum is present in an amount of 0.1 to 1.0% by weight based on the total weight of the plant based food product.

In one or more embodiments, the flavoring and coloring agents comprise 3 to 8% by weight of the total plant-based food.

In one or more embodiments, the cross-linking enzyme is selected from one or more of glutamine transaminase, tyrosinase, lipoxygenase, protein disulfide reductase, protein disulfide isomerase, sulfhydryl oxidase, peroxidase, hexose oxidase, lysyl oxidase, and amine oxidase; preferably, the cross-linking enzyme is glutamine transaminase and/or tyrosinase; preferably, the source of glutamine transaminase is a glutamine transaminase of streptoverticillium mobaraense; preferably, the glutamine transaminase used has an enzyme activity of >100U/g.

In one or more embodiments, the cross-linking enzyme is present in an amount of 0.005 to 0.025%, preferably 0.005 to 0.020% by weight of the total plant-based food.

In one or more embodiments, the plant-based food product contains: 30-60% of wiredrawing protein, 1.0-5.0% of starch, 1-6% of composite concentrated protein, 30-50% of water, 3-10% of grease, 3-8% of flavoring agent and pigment and 0.005-0.025% of cross-linking enzyme.

In one or more embodiments, the plant-based food is a veal, which comprises, based on the total weight thereof, 40 to 50% of a drawn protein, 1 to 3% of a starch, 2 to 4.5% of the complex protein concentrate, 35 to 45% of water, 4 to 8% of an oil, 4 to 8% of a flavoring agent and a coloring agent, and 0.005 to 0.025%, preferably 0.005 to 0.020% of a cross-linking enzyme; preferably, the cross-linking enzyme is TG.

In one or more embodiments, the plant-based food is a vegetarian sausage comprising, by total weight, 45 to 55% of a wire drawing protein, 2 to 4% of a starch, 6 to 12% of the composite protein concentrate, 13 to 23% of water, 7 to 13% of an oil, 0.1 to 1.0% of an edible gum, 4 to 8% of a flavoring agent and a coloring agent, and 0.005 to 0.025%, preferably 0.005 to 0.020% of a cross-linking enzyme; preferably, the cross-linking enzymes are TG and tyrosinase.

A third aspect of the present invention provides a method for the preparation of a plant-based protein according to any of the embodiments herein, characterized in that the method comprises the steps of:

(1) Providing various raw materials of the wire drawing protein for disassembling wires and plant-based food,

(2) Mixing the raw materials of the plant-based food, and

(3) Molding and sterilizing.

In one or more embodiments, in step (1), the drawn protein is rehydrated, then dehydrated, and then spun to produce a spun drawn protein.

In one or more embodiments, in step (2), the time for each feedstock to be added to the mixer may be controlled to be within 5 minutes, preferably within 3 minutes, depending on the amount of material used; after the materials are added, the stirring time is controlled to be 5-15 minutes, for example, 5-12 minutes; preferably, the rotational speed of the stirring is controlled in the range of 10 to 600rpm, such as 20 to 400rpm or 20 to 200rpm.

A fourth aspect of the invention provides a use selected from the group consisting of: (1) Use of a composite protein concentrate as described in any of the embodiments herein in the preparation of a plant-based food; (2) The use of a composite protein concentrate as described in any of the embodiments herein as a dispersant to improve the dispersibility of a poorly water dispersible feedstock such as a colloid; (3) Use of low temperature defatted peanut flour to improve agglomeration when using soy protein concentrate to prepare a plant-based food product, or to improve dispersibility of soy protein concentrate, or to prepare a composite protein concentrate having improved dispersibility; preferably, the soy protein concentrate and the low temperature defatted peanut flour are as described in any of the embodiments herein; preferably, in the application, the low temperature defatted peanut flour is used in an amount of 0.1 to 20% by weight of the total mass of the soybean protein concentrate.

In a fifth aspect, the present invention provides a method for improving caking during the preparation of a plant-based food using a soybean protein concentrate, the method comprising adding low-temperature defatted peanut flour to the soybean protein concentrate in an amount of 0.1 to 20% by weight based on the total mass of the soybean protein concentrate, and using the thus-prepared composite protein concentrate containing the soybean protein concentrate and the low-temperature defatted peanut flour for the preparation of the plant-based food.

In one or more embodiments, the soy protein concentrate and the low temperature defatted peanut flour are as described in any of the embodiments herein.

In one or more embodiments, in the process of preparing the plant-based food, after the materials for preparing the plant-based food are mixed, they are stirred at a stirring rate of 10 to 600rpm for 5 to 15 minutes, and then compression molded and sterilized.

In a sixth aspect the invention provides a binder or a dispersant comprising a complex protein concentrate as described in any of the embodiments herein.

In a seventh aspect, the present invention provides a prepared dish comprising or prepared using the plant-based food according to any of the embodiments herein. Preferably, the prepared vegetable is a plant-based prepared vegetable; more preferably, the plant-based pre-made dish is a steamed stuffed bun, a dumpling, a chaos, a ball, a sausage, a meat patties, a fried dish, or a salad.

An eighth aspect of the present invention provides a method of preparing a prepared vegetable, the method comprising the steps of preparing a plant-based food product using the method of any of the embodiments described herein, and cooking the resulting plant-based food product, for example, heating cooking or cold mixing, to obtain the prepared vegetable.

Drawings

Fig. 1: examples 1-9 premix compound protein concentrate dispersibility results. A-I are examples 1-4 and comparative examples 1-5, respectively.

Fig. 2: application examples 1-9 plain beef final product figures. A-I are application examples 1-9, respectively.

Fig. 3: application examples 10-13 plain beef final product diagrams.

Fig. 4: different SAs: initial hardness and chewiness results for veal at SS scale.

Fig. 5: application examples 20-22 plain beef final product diagrams.

Fig. 6: initial texture of veal under different conditions. A: the hardness and the chewiness (curing conditions: cooking) of the vegetarian beef without the action of glutamine transaminase; b: beef hardness and chewiness (ripening conditions: cook) with glutamine transaminase.

Fig. 7: application examples 23-25 plain beef final product map.

Fig. 8: application examples 26-28 plain beef final product diagram.

Fig. 9: application example 29 plain sausage product map.

Detailed Description

The soybean protein gel is used as a heat irreversible adhesive and is a common adhesive for plant-based foods. The protein raw material is added in the form of dry powder, so that the operation is simple and convenient, and the protein raw material is the most commonly used feeding mode in the practical application process, and the protein raw material is required to have good dispersibility and maintain certain functional characteristics. For example, in vegetable meat applications, as a binder, binding the wire drawing proteins functions to plasticity and provide structure. However, the higher the protein content, the lower the degree of protein denaturation, the higher the solubility, and the more functional the protein tends to agglomerate. In the processing process of plant meat, because of the presence of the wiredrawing protein, short-time stirring at medium and low speed is needed, and if the stirring speed is too high and the stirring time is too long, the wiredrawing protein thread structure can be broken. The medium-low speed stirring can lead to high protein content, low protein denaturation degree, high solubility and good functionality of protein raw materials to be easy to agglomerate (surface wetting and internal powder wrapping), so that the protein functionality can not be effectively exerted, and good bonding and structural effects can not be achieved.

Therefore, the invention provides a compound concentrated protein which has certain gel property and can provide good material dispersion characteristics in the preparation process, can be used as a binder for preparing plant-based vegetarian food, can be used as a quality guarantee and cost reduction scheme for bean product production, and can be used as a dispersing agent for other water-difficult-to-disperse raw materials such as colloid.

The schemes herein will be described in detail below.

Terminology

So that those skilled in the art can appreciate the features and effects of the present invention, a general description and definition of the terms and expressions set forth in the specification and claims follows. Unless otherwise defined, 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, and in the event of a conflict, the present specification shall control.

The theory or mechanism described and disclosed herein, whether right or wrong, is not meant to limit the scope of the invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.

Herein, "comprising," "including," "containing," and similar terms are intended to cover the meaning of "consisting essentially of … …" and "consisting of … …," e.g., "a consisting essentially of B and C" and "a consisting of B and C" should be considered to have been disclosed herein when "a comprises B and C" is disclosed herein.

All features such as values, amounts, and concentrations that are defined herein in the numerical or percent ranges are for brevity and convenience only. Accordingly, the description of a numerical range or percentage range should be considered to cover and specifically disclose all possible sub-ranges and individual values (including integers and fractions) within the range.

Herein, unless otherwise specified, percentages refer to mass percentages, and proportions refer to mass ratios.

Herein, when embodiments or examples are described, it should be understood that they are not intended to limit the invention to these embodiments or examples. On the contrary, all alternatives, modifications, and equivalents of the methods and materials described herein are intended to be included within the scope of the invention as defined by the appended claims.

In this context, not all possible combinations of the individual technical features in the individual embodiments or examples are described in order to simplify the description. Accordingly, as long as there is no contradiction between the combinations of these technical features, any combination of the technical features in the respective embodiments or examples is possible, and all possible combinations should be considered as being within the scope of the present specification.

Composite concentrated protein

The traditional view points are that the low-temperature defatted peanut protein powder is not ideal in terminal application due to low protein content, high fiber content and the like (Wang Jiahao, liu Changzhong and Cui Yangong, research on the nutritional value of fermented peanut meal and the application of the fermented peanut meal in animal production, feed research, 2022, 45 (04): 154-157.DOI:10.13557/j.cnki.issn1002-2813.2022.04.035, liu Qingfang and the like, research progress on comprehensive utilization of peanut meal, research and development of food, 2017, 38 (07): 192-195).

However, the invention discovers that the soybean concentrated protein composite low-temperature defatted peanut protein powder and optional soybean protein isolate have excellent dispersibility or gel property, can be used as a binder, can provide required gel property and material dispersion property when being used for preparing plant-based vegetarian food, can be mixed with wiredrawing protein in one step under low-speed stirring, reduces process steps, improves efficiency, and simplifies the preparation process under the condition of ensuring the quality of plant-based food.

Specifically, the invention provides a composite concentrated protein, which comprises 25-99.5% of soybean concentrated protein, 0-74% of soybean isolated protein and 0.1-10% of low-temperature defatted peanut powder based on the total weight of the composite concentrated protein.

The soy protein concentrate suitable for use in the present invention may be any of a variety of soy protein concentrates known in the art. Preferably, the crude protein content of the various soy protein concentrates suitable for use in the present invention is 65 to 75wt% and the nitrogen solubility index is greater than 55%. Herein, the soybean protein concentrate may include a soybean protein concentrate obtained by pickling a soybean protein concentrate and a soybean protein concentrate obtained by pickling an alcohol-washed soybean protein concentrate, and the like. The acid-washed soybean protein concentrate is low-denaturation soybean protein concentrate obtained by taking low-temperature defatted soybean flakes as a raw material and carrying out isoelectric point sedimentation, neutralization and spray drying on the protein by dilute acid, wherein the crude protein content is 65-75wt% and the nitrogen dissolution index is more than 55%. The alcohol-washed soybean concentrated protein refers to concentrated protein obtained by leaching, desolventizing, drying and grinding low-temperature defatted soybean flakes with ethanol, wherein the crude protein content is 65-75wt% and the nitrogen dissolution index (NSI) is less than 10%. The soybean concentrated protein obtained by pickling alcohol-washed soybean concentrated protein refers to soybean concentrated protein obtained by carrying out isoelectric point sedimentation, neutralization, thermal denaturation and spray drying on the alcohol-washed soybean concentrated protein by dilute acid, wherein the crude protein content is 65-75wt% and the nitrogen dissolution index is more than 55%. Various commercially available soy protein concentrates can be used. Exemplary acid-washed soy protein concentrates include Wilcon SA from Qin Royal gold sea food industry Co., ltd or SA from Shandong Mo De; the soy protein concentrate obtained by acid washing of alcohol washed soy protein concentrate is also referred to herein as "novel soy protein concentrate", and exemplary products include Wilcon SS manufactured by Qin Royal gold sea food industry Co.

In some embodiments, the present invention uses a mixture of two or more soy protein concentrates. Preferably, the present invention uses a mixture of the acid-washed soy protein concentrate and the novel soy protein concentrate described previously. More preferably, the mass ratio of the acid-washed soybean protein concentrate to the novel soybean protein concentrate is 0.2 to 9.1:1. in some embodiments, the mass ratio of the acid-washed soy protein concentrate to the novel soy protein concentrate is from 0.5 to 9.1:1. in some embodiments, the mass ratio of the acid-washed soy protein concentrate to the novel soy protein concentrate is from 1.0 to 9.1:1. in some embodiments, the mass ratio of the acid-washed soy protein concentrate to the novel soy protein concentrate is from 1.0 to 6.0:1. in some embodiments, the mass ratio of the acid-washed soy protein concentrate to the novel soy protein concentrate is from 1.0 to 4.5:1. in some embodiments, the mass ratio of the acid-washed soy protein concentrate to the novel soy protein concentrate is from 0.6 to 4:1. in a more specific embodiment, the acid-washed soy protein concentrate is the Wilcon SA and the novel soy protein concentrate is the Wilcon SS.

In some embodiments, the acid-washed soy protein concentrate is 15 to 90% and the novel soy protein concentrate is 9.5 to 80% by total composite protein concentrate weight. In some embodiments, the acid-washed soy protein concentrate is present in an amount of 30 to 80% and the novel soy protein concentrate is present in an amount of 15 to 60% based on the total weight of the composite protein concentrate. In some embodiments, the acid-washed soy protein concentrate is present in an amount of 15 to 60% and the novel soy protein concentrate is present in an amount of 10 to 40% based on the total weight of the composite protein concentrate.

Herein, the isolated soy protein refers to an isolated soy protein obtained by alkali extraction, acid precipitation, neutralization and spray drying of low-temperature defatted soy flakes as a raw material. The isolated soy protein suitable for use in the present invention may be any of a variety of isolated soy proteins known in the art having a crude protein content of greater than or equal to 90wt% and a nitrogen solubility index of greater than 80%. In some embodiments, when soy protein isolate is present, the amount is no more than 3 times the total amount of soy protein concentrate. In some embodiments, when soy protein isolate is present, the amount is no more than 2.2 times the total amount of soy protein concentrate.

Herein, "low-temperature defatted peanut powder" refers to a product obtained by using peeled peanut as a raw material through low-temperature cold rolling, filtering, low-temperature extraction, desolventizing, crushing and other processes, and is usually peanut meal. The present invention may be practiced with a variety of low temperature defatted peanut flour (food grade peanut meal) known in the art. Preferably, the low temperature defatted peanut flour suitable for use in the present invention has a crude protein content of 45 to 65wt% and a nitrogen solubility index of greater than 39%. An exemplary low temperature defatted peanut flour is a food grade peanut meal produced by Qingdao long life food Co. The content of the low-temperature defatted peanut powder can be 0.1 to 10 percent based on the total weight of the composite concentrated protein. In some embodiments, the low temperature defatted peanut flour may be present in an amount of 0.6 to 10% by weight of the total composite protein concentrate, or 0.6 to 5.0%, or 5.0 to 10%. In some embodiments, the low temperature defatted peanut flour is present in an amount of 3.5% to 6.5% by weight of the total composite protein concentrate.

Plant-based food

The present invention provides a plant-based food product comprising a composite protein concentrate as described in any of the embodiments herein. The plant-based food of the present invention may contain 1 to 12% by weight of the total composite protein concentrate of any of the embodiments described herein. In some embodiments, the plant-based food product comprises from 1 to 10%, from 1 to 6%, from 2 to 5%, or from 2 to 4% of the composite protein concentrate described in any of the embodiments herein, based on the total weight thereof. Herein, the plant-based food may be plant meat (including plant seafood), plant-based dairy products, plant eggs, and the like. In some embodiments, the plant-based food is a vegetarian food, such as a vegetarian meat product, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian sausage, vegetarian steak, vegetarian dried meat floss, and the like.

In addition to the complex protein concentrate, the plant-based food of the present invention may contain other ingredients well known in the art for use in plant-based food plant meats, plant-based dairy products, and plant eggs, including, but not limited to, one or more of wire-drawn proteins, starches, water, oils, gums, flavors, and colors.

The fiber drawing protein can be various plant fiber drawing proteins well known in the art, and is a fibrous plant protein with similar muscle fiber texture formed by the production and processing of plant proteins through a special process. The plant tissue proteins include wheat tissue protein, soybean tissue protein, etc. The present invention may be practiced using a variety of commercially available wire drawing proteins. Typically, when using a drawn protein product, it is reconstituted by conventional means, then dehydrated and then split. The rehydration comprises soaking the wiredrawing protein in water until no hard core exists, and placing the wiredrawing protein after soaking in soft state in a dehydrator to remove redundant water, wherein the weight of the wiredrawing protein after dehydration is about 3 times of the dry weight. The yarn removal can be carried out by a conventional method. For example, the dehydrated wire drawing protein can be placed in a wire drawing protein wire disassembling machine or a rapid beating machine, or a beating machine or a stirring machine can be used for wire disassembling operation, and the columnar, spherical or sheet-shaped wire drawing protein structure is loosely decomposed into muscle fiber filaments by repeated friction and beating of mechanical force.

In the plant-based food of the present invention, the fiber-drawing protein may account for 30 to 60%, such as 40 to 50% or 45 to 55% of the total weight of the plant-based food.

Herein, the starch may be starch conventionally used for plant-based foods, such as various vegetarian foods. In the plant-based food of the present invention, the starch may comprise 1.0 to 5.0%, such as 1.0 to 3.0% or 2.0 to 4.0% of the total weight of the plant-based food.

In the plant-based food of the present invention, the fat may be various edible oils, particularly edible oils conventionally used in the art for plant-based foods, particularly vegetarian meat products, particularly vegetable oils, including, but not limited to, one or more of rice oil, cottonseed oil, palm oil, rapeseed oil, soybean oil, corn oil, peanut oil, sunflower oil, linseed oil, castor oil, sesame oil, olive oil, and evening primrose oil. The amount of fat may be 3 to 12%, such as 4 to 8%, 5 to 8% or 6 to 12%, based on the total weight of the plant-based food.

The water content is generally 13 to 50%, such as 13 to 23% or 35 to 45%, based on the total weight of the plant-based food.

The edible gum may be a gum commonly used in plant-based foods including, but not limited to, one or more of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum. When included, the edible gum may be present in an amount conventional to the extent of, for example, from 0.1 to 1.0%, such as from 0.1 to 0.5%, based on the total weight of the plant-based food product.

Flavoring agents and coloring agents in the plant-based food can be selected and added according to actual needs. For example, the flavoring agent may be selected based on the flavor characteristics of the plant-based food. Suitable pigments may be selected so that the prepared plant-based food has the same or similar color appearance as the corresponding meat product. In general, the flavoring and coloring agents may comprise 3 to 8% of the total weight of the plant-based food.

Traditionally, it is thought that alcohol washing of low-functionality protein materials such as soy protein concentrate and low-temperature defatted peanut protein flour, when combined with functional protein, improves dispersibility while reducing gel properties. However, the invention finds that when the compound protein is used together with a cross-linking enzyme (such as glutamine transaminase TG), the compound protein improves the dispersibility and simultaneously improves the gel property. In particular, the present invention has found that the combination of low temperature defatted peanut protein and functional concentrated protein in the presence of cross-linking enzyme instead enhances the initial texture of plant-based food products. Thus, in some embodiments, the plant-based food of the present invention further comprises a cross-linking enzyme. The cross-linking enzymes suitable for use herein may be cross-linking enzymes well known in the art for use in food products, including but not limited to one or more of glutamine transaminase, tyrosinase, lipoxygenase, protein disulfide reductase, protein disulfide isomerase, sulfhydryl oxidase, peroxidase, hexose oxidase, lysyl oxidase, and amine oxidase. Herein, the cross-linking enzyme may be a solid enzyme or a liquid enzyme. In some embodiments, the cross-linking enzyme is a glutamine transaminase and/or a tyrosinase. The glutamine transaminase (TG enzyme) suitable for the invention needs to meet the standard requirements of GB2760 food additives. Preferably, the source of glutamine transaminase is a glutamine transaminase of streptoverticillium mobaraense (also known as streptomyces mobaraensis). Preferably, the glutamine transaminase used has an enzyme activity of >100U/g.

The various cross-linking enzymes may be added to the plant-based food products of the present invention in amounts conventional in the art, for example, the cross-linking enzymes may be present in an amount of from 0.005 to 0.025%, such as from 0.005 to 0.020%, based on the total weight of the plant-based food product.

In some embodiments, the plant-based food product of the invention comprises, based on its total weight: 30-60% of wiredrawing protein, 1.0-5.0% of starch, 1-6% of the composite concentrated protein described in any embodiment herein, 30-50% of water, 3-10% of grease, 3-8% of flavoring agent and pigment, and 0.005-0.025% of cross-linking enzyme; preferably, the cross-linking enzyme is TG.

In some embodiments, the plant-based food of the application is a vegetarian beef comprising, by total weight thereof, 40-50% of a drawn protein, 1-3% of a starch, 2-4.5% of a composite protein concentrate of any of the embodiments of the application, 35-45% of water, 4-8% of an oil, 4-8% of a flavoring agent and a coloring agent, and 0.005-0.025% of a cross-linking enzyme; preferably, the cross-linking enzyme is TG.

In some embodiments, the plant-based food of the application is a vegetarian sausage comprising, by total weight, 45-55% of a wire drawing protein, 2-4% of a starch, 6-12% of a composite protein concentrate of any of the embodiments of the application, 13-23% of water, 7-13% of an oil, 0.1-1.0% of an edible gum, 4-8% of a flavoring agent and a coloring agent, and 0.005-0.025% of a cross-linking enzyme; preferably, the cross-linking enzymes are TG and tyrosinase.

Preparation method of plant-based food

The preparation method of the plant-based food comprises the following steps:

(2) Mixing the raw materials of the plant-based food, and

(3) Molding and sterilizing.

The plant-based protein source may include the aforementioned wire drawing proteins and the composite protein concentrates described in any of the embodiments herein, as well as one or more of starch, water, grease, flavoring and coloring agents. The amounts or amounts of ingredients added may be those described in any of the embodiments above. For example, the amount of the fiber-drawing protein added is 30 to 60%, the amount of the starch added is 1.0 to 5.0%, the amount of the composite concentrated protein described in any of the embodiments herein added is 1 to 6%, the amount of the water added is 30 to 50%, the amount of the oil added is 3 to 10%, the amount of the flavoring agent and the coloring agent added is 3 to 8%, and the amount of the glutamine transaminase added is 0.005 to 0.025 parts by weight per 100 parts by weight of the remaining total ingredients, based on the total weight of the plant-based protein.

In the step (1), the wire drawing protein can be split by adopting the technical means well known in the art. For example, it is common to include rehydrating the wire drawing protein, then dehydrating, and then dismantling the wire.

In the step (2), the time for each raw material to be added to the mixer may be controlled to be within 5 minutes or within 3 minutes, depending on the amount of the materials used. The stirring time may be controlled to be 5 to 15 minutes, for example, 5 to 12 minutes, depending on the amount of the material used.

The plant-based food of the present invention may be prepared using a blender well known in the art for preparing plant-based food. The invention controls the stirring rotation speed in the range of 10-600 rpm. In some embodiments, the rotational speed of the stirring is controlled to 20 to 400rpm. In some embodiments, the rotational speed of the stirring is controlled to 20 to 200rpm. The stirring speed range is set according to the equipment, for example, the stirring speed of some meat stuffing mixers is 10-90rpm; some multifunctional blenders have a stirring speed of 100-500rpm; the invention may be stirred using different equipment.

In step (3), the stamper is a conventional stamper. For example, the compression molding process may be performed in vacuum packaging. Sterilization is carried out by conventional methods, such as high temperature and high pressure sterilization. Exemplary sterilization conditions may be 121 ℃ sterilization for 30min.

By adopting the method, the step (2) does not need to be chopped and stirred at a high speed (the stirring speed is generally more than or equal to 800 rpm), and the problems that the protein raw material with high protein content, low protein denaturation degree, high solubility and good functionality is easy to agglomerate can be solved only by stirring for 5-15 minutes at a medium-low stirring speed of 10-600 rpm.

Other uses and methods

In some embodiments, the invention also provides the use of the composite protein concentrate according to any of the embodiments of the invention for the preparation of a plant-based food.

In some embodiments, the present invention provides a method for improving agglomeration when preparing a plant-based food using a soy protein concentrate, the method comprising adding low temperature defatted peanut flour to the soy protein concentrate in an amount of 0.1 to 20% of the total mass of the soy protein concentrate, and using the thus prepared composite protein concentrate comprising the soy protein concentrate and the low temperature defatted peanut flour for preparing the plant-based food. Preferably, the soy protein concentrate and low temperature defatted peanut flour are as described in any of the embodiments above. Preferably, in the step of preparing the plant-based food, after the materials are mixed, the materials are stirred for 5 to 15 minutes at a medium-low stirring rate of 10 to 600rpm, and then the materials can be compression molded and sterilized.

In some embodiments, the invention also provides the use of low temperature defatted peanut flour to improve clumping when using soy protein concentrate to prepare a plant-based food product, or to improve the dispersibility of soy protein concentrate, or to prepare a composite protein concentrate having improved dispersibility. Preferably, the soy protein concentrate and low temperature defatted peanut flour are as described in any of the embodiments above. Preferably, in these applications, the low temperature defatted peanut flour is used in an amount of 0.1 to 20% by weight of the total soy protein concentrate.

The invention has the following beneficial effects:

the preparation process of the plant-based food is simple, the raw materials can be directly mixed and stirred at a low speed on the basis of not carrying out the chopping process, and the obtained product has good performances such as hardness, chewing degree and the like.

The invention will be further illustrated by means of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the invention. The methods and reagents used in the examples are, unless otherwise indicated, conventional in the art. In addition, the sum of the mass percentages of the components in the compositions herein is equal to 100%.

Some of the raw materials used in the examples and comparative examples are as follows:

the acid-washed soybean protein concentrate SA is commercial soybean protein, and the manufacturer is Qinhuang island gold sea food industry Co., ltd, model Wilcon SA and Qinhuang island in the producing place;

the novel soybean protein concentrate SS is commercial soybean protein, and the manufacturer is Qinhuang island gold sea food industry Co., ltd, model Wilcon SS and Qinhuang island in the production place;

The soybean protein isolate is commercial soybean protein, and the manufacturer is Qinhuang island Jinhai food industry Co., ltd., model Wilpro G300,300 and Qinhuang island in the producing area;

The soybean low-temperature defatted soybean powder is commercial soybean protein, and the manufacturer is Qinhuang island Jinhai food industry Co., ltd., model baked soybean powder BF, qinhuang island in the producing place;

the low-temperature degreasing peanut powder is commercial food-grade peanut meal, and the manufacturer is Qingdao long-life food limited company, qingdao in the producing area;

drawing protein: is commercially available food-grade wiredrawing protein, the model is wilmarfib ZDL, and the manufacturer is Qinhuang island Jinhai food Limited company, qinhuang island in the producing area;

Grease: the product is commercially available first-grade salad oil, the kou fu, and the manufacturer is Qin Royal gold sea food Limited company, qin Royal island in the producing area;

seasoning: the salt is commercial food-grade sodium chloride, medium salt refined edible salt, china salt group Limited company of manufacturers and Beijing in producing area;

The white granulated sugar and sugar are commercial food grade white granulated sugar, and the manufacturer is Shandong starlight sugar industry and Dezhou in producing area;

monosodium glutamate is commercially available food-grade sodium glutamate, plum blossom biological technology group limited company of plum blossom manufacturer, and production area Langfang;

The white pepper powder is food-grade white pepper powder sold in the market, has good taste, and is good in seafood on manufacturers, available in food limited companies and in places of production;

The pricklyash peel powder is food grade pricklyash peel powder sold in the market, has good taste, and is good in seafood on manufacturers, namely, on the sea in the production area;

Pigment: is commercially available food-grade monascus red color value 100, guangdong Colon biotechnology limited company of manufacturer and Jiangmen of production place;

glutamine transaminase: is commercial food-grade glutamine transaminase, the enzyme activity is 100U/g, shanghai Qinghui food technology Co., ltd, and Shanghai in producing area;

High temperature defatted peanut flour: the food-grade high-temperature defatted peanut powder is commercially available, and manufacturers are Jiali grain and oil (Qingdao) limited companies and Qingdao in producing places;

The starch is commercial cassava modified starch. Acetylated distarch phosphate, prorocin starch limited, manufacturer Hangzhou, producing area Hangzhou;

The rolling carrageenan is a commercially available compound thickener BL3003H, and is manufactured by food technology Co.Ltd.above Zhejiang.

The detection methods used in the examples and comparative examples of the present invention are as follows:

1. hardness, elasticity and chewiness were measured by:

120g of sample is added with 480g of distilled water, stirred uniformly in a household material sorting machine, vacuum degassed under negative pressure of-0.1 MPa, put into a cylindrical metal mold, steamed at 80 ℃ for 30min, cooled in a circulating water bath at 5 ℃ for 1h, and prepared into a cylindrical gel block with the bottom radius of 25mm and the height of 30 mm. Gel hardness was measured using a british SMS company model ta.xtplus texture analyzer using the full texture analysis (TPA) method;

The hardness detection method comprises the following steps: full texture TPA;

detection equipment: british SMS company model ta.xtplus texture instrument;

The detection method comprises the following steps: full texture analysis (TPA) using a 15mm diameter probe P15 to simulate the change in sample state of a tooth during two bite chews;

Detecting parameters: the speed before measurement is 5mm/s; the test speed is 10mm/s; the speed after measurement is 10mm/s; the degree of compression is 50%; dwell interval 0.05s trigger threshold 5g; each sample is detected for 3 times in parallel, and data with a variation coefficient less than or equal to 5% are taken as experimental effective data;

hardness = maximum peak at first compression.

Elasticity = second compression recovery height/first compression set

Masticatory = hardness x cohesiveness (two-compression positive work ratio value) x elasticity (second compression recovery height/first compression set).

2. The method for detecting the powder dispersibility comprises the following steps:

(1) 400ml of distilled water was added to the beaker, and stirred in distilled water using a stirrer (model IKA RW 20 digital), with a screw stirring shaft at an angle of 15℃to the vertical, at 400rpm for 130s. Then, 32g of the sample was rapidly added to the central vortex generated by stirring, and stirring was continued for 10s;

(2) Stopping stirring, rapidly scraping the substances on the spiral stirring shaft by using a scraper, and pouring the substances scraped by the scraper into the beaker in the step (1);

(3) Pouring the mixed solution in the beaker on a filter screen which is weighed in advance; flushing the precipitated material attached to the screen with 400-500ml of water, the agglomerated material remaining on the screen;

(4) The water remaining on the filter screen was sufficiently drained with a dry towel or towel. The sieve and the material on the sieve are weighed together and the result is expressed as the mass of residue on the sieve (g) and the result remains one decimal place. The quality of the residue on the filter screen is used as the basis of the degree of dispersibility, the lower the quality of the residue is, the higher the dispersibility is, and the absence of the residue on the filter screen is, the complete dispersion of the sample in water is represented.

3. The water content detection method comprises the following steps: determination of moisture in national food safety Standard of GB 5009.3 food.

4. Crude protein detection method: GB5009.5 determination of proteins in food safety national Standard food.

5. The nitrogen solubility index detection method comprises the following steps: GB5009.5 determination of proteins in food safety national Standard food.

Examples 1 to 9: premixing composite concentrated protein

The corresponding raw materials were added to the food grade powder blendor according to the recipe shown in table 1. Starting the equipment until the materials are uniformly mixed.

Table 1: premixed composite concentrated protein raw material proportioning

Note that: "/" indicates no addition.

The composite proteins concentrate of examples 1-4 and comparative examples 1-5 were tested for dispersibility. The results are shown in Table 2 and FIG. 1.

Table 2: dispersibility results

	Dispersibility (amount of agglomeration on sieve/100 g protein raw material)
		Example 1	0
Example 2	0
		Example 3	0.5
Example 4	0
		Comparative example 1	12.5
Comparative example 2	12.7
		Comparative example 3	13.1
Comparative example 4	11.4
		Comparative example 5	8.2

The result shows that when the low-temperature defatted peanut powder is in the range of 0.1-10% of the composite concentration, the composite concentrated protein has good dispersibility, while other low-temperature defatted protein products such as high-temperature defatted peanut powder and low-temperature defatted soybean meal do not have the characteristic of improving the composite concentration dispersibility.

Application examples 1 to 9

1. Adding 3 times of water into the wiredrawing protein, fully rehydrating until no hard core exists, dehydrating by using a centrifugal barrel 1500rpm for 10min until no continuous water flow exists, and then dismantling the wiredrawing protein for later use;

2. According to the formulation of Table 3, the protein extract, water, oil, glutamine Transaminase (TG), the complex concentrated protein SD of each of examples 1 to 4 and comparative examples 1 to 5, starch, basic flavouring and colouring matter were added sequentially under the conditions of a stirrer at 400 rpm. The feeding time is controlled to be 3min, and the total stirring time (including the feeding time and the following steps) is controlled to be 15min;

3. Vacuum packaging the above mixture, compacting in 160×80×60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef with application examples 1-9, which are respectively prepared from the compound concentrated proteins of examples 1-4 and comparative examples 1-5.

Application example 10

2. According to the formulation of Table 4, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring substances were added sequentially at 10rpm in the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 10.

Application example 11

2. according to the formulation of Table 4, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring matter were added sequentially at 600rpm in a multi-function mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 11.

Application example 12

2. According to the formulation of Table 3, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring substances were added sequentially at 7rpm in the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 15min;

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 12.

Application example 13

2. According to the formulation of Table 3, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring substances were added sequentially at 750rpm of the chopper. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 13.

TABLE 3 Table 3

Raw materials	Duty ratio of
		Wiredrawing protein	42.80％
Starch	2.20％
		Composite concentrated protein SD	3.10％
Water and its preparation method	38.78％
		Grease and oil	6.30％
Basic flavouring and colouring matter	6.80％
		Glutamine Transaminase (TG)	0.02％
Small counter	100.0％

TABLE 4 Table 4

Raw materials	Duty ratio of
		Wiredrawing protein	42.80％
Starch	2.20％
		Composite concentrated protein SD	3.10％
Water and its preparation method	38.78％
		Grease and oil	6.30％
Basic flavouring and colouring matter	6.80％
		Glutamine Transaminase (TG)	0.01％
Tyrosinase enzyme	0.01％
		Small counter	100.0％

Results and evaluation

Application examples 1-9 the final beef product is shown in figure 2. As shown in A-D of FIG. 2, the veal products of application examples 1-4 using the composite protein concentrate SD of examples 1-4, respectively, were compact and uniform in structure. As shown in E-H of FIG. 2, the finished veal products of application examples 5-8 using the composite protein concentrate SD of comparative examples 1-4, respectively, had a loose texture. As shown in fig. 2 (I), the finished veal product of application example 9 using the composite protein concentrate SD of comparative example 5 had a slightly compact structure and had cracks.

Application examples 10-13 the final beef product is shown in figure 3. As shown in FIGS. 1 and 2 of the first row of FIG. 3, the finished veal product of application examples 10-11, which used the composite protein concentrate SD of example 1 and had a stirring apparatus rotation speed in the range of 10-600rpm, was compact and uniform in structure. As shown in the first row of FIG. 3, the non-uniform structure of the finished vegetarian beef product of application example 12 using the composite protein concentrate SD of example 1 and stirring speed too low (7 rpm) was cracked loosely. As shown in the second row of the graph of fig. 3, the finished vegetarian beef product of application example 13 using the composite protein concentrate SD of example 1 and having too high a chopping speed (750 rpm) was loosely split by the high rotational speed breaking structure of the wire-drawn protein filiform structure.

Application examples 14 to 19

1. Adding 10 times of water into the wiredrawing protein, fully rehydrating until no hard core exists, dehydrating for 10min by using a centrifugal barrel 1500rpm until no continuous water flow exists, and then dismantling the wiredrawing protein for later use;

2. According to the formulations shown in tables 5 and 6 below, the stringing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of examples 5-10 or the single protein, starch, basic flavoring and coloring were added sequentially at 50rpm in a meat mixer. The feeding time was controlled at 3min and the total stirring time was controlled at 10min.

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mould, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain the veal product of application examples 14-19.

TABLE 5

TABLE 6

Raw materials	Duty ratio of
		Wiredrawing protein	42.80％
Starch	2.20％
		Composite concentrated protein SD or single protein	3.10％
Water and its preparation method	38.785％
		Grease and oil	6.30％
Basic flavouring and colouring matter	6.80％
		Glutamine Transaminase (TG)	0.015％
Small counter	100.0％

As shown in FIG. 4, the veal obtained in application examples 15 to 18 using the composite protein concentrate SD of examples 6 to 9, respectively, was superior in hardness and chewiness to application examples 14 and 19 using the single protein of examples 5 and 10, respectively.

Application example 20

2. according to the formulation shown in Table 7 below, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring matter were added sequentially at 50rpm of the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 20.

TABLE 7

Application example 21

2. According to the formulation shown in Table 8 below, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring matter were added sequentially at 50rpm of the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mold, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain beef of application example 21.

TABLE 8

Raw materials	Duty ratio of
		Wiredrawing protein	42.80％
Starch	2.20％
		Composite concentrated protein SD	3.10％
Water and its preparation method	38.775％
		Grease and oil	6.30％
Basic flavouring and colouring matter	6.80％
		Glutamine Transaminase (TG)	0.025％
Small counter	100.0％

Application example 22

2. According to the formulation shown in Table 9 below, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavouring and colouring matter were added sequentially at 50rpm of the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. Vacuum packaging the above mixture, compacting in 160 x 80 x 60mm mould, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain the veal of application example 22.

TABLE 9

Raw materials	Duty ratio of
		Wiredrawing protein	42.800％
Starch	2.200％
		Composite concentrated protein SD	3.100％
Water and its preparation method	38.799％
		Grease and oil	6.300％
Basic flavouring and colouring matter	6.800％
		Glutamine Transaminase (TG)	0.001％
Small counter	100.0％

As a result, as shown in fig. 5, each of the veal products of application examples 20 to 21 (fig. 5, 1 and 2) used the composite protein concentrate SD of example 1 and had a compact and uniform texture with TG added in the range of 0.005% to 0.025%. The finished veal product (FIG. 5, FIG. 3) using the composite protein concentrate SD of example 1 and having too low an amount of TG added was non-uniform in structure and cracked loosely.

The effect of TG enzyme addition on the initial texture of veal was also studied. Four vegetarian beef products were prepared according to the formulation of application example 21:

(1) The formulation was identical to that of application example 21 (FIG. 6, "example 1 has enzyme");

(2) The formulation was identical to application example 21, but no TG enzyme was added (fig. 6, "example 1 no enzyme"), the TG enzyme content was replaced with water;

(3) The formulation was identical to application example 21, but the complex protein concentrate of comparative example 1 (FIG. 6, "comparative example 1 has enzyme");

(4) The formulation was identical to application example 21, but the complex protein concentrate of comparative example 1 was used, and no TG enzyme was added (fig. 6, "comparative example 1 was enzyme-free"), the content of TG enzyme being replaced with water.

The results are shown in FIG. 6. The results showed that low temperature defatted peanut protein combined with functional concentrated protein reduced the initial texture of the veal (fig. 6, a). However, the low temperature defatted peanut protein was combined with other functional concentrated proteins under the action of glutamine transaminase TG, and the texture of the beef was improved more (fig. 6, b).

Application examples 23-25 (pure protein high speed chopping process and formula)

1. Adding water with the mass of 5 times into the wiredrawing protein, fully rehydrating until no hard core exists, dehydrating by using a centrifugal barrel at 1500rpm for 10min until no continuous water flow exists, and then dismantling the wiredrawing protein for later use;

2. The protein materials, water, oil, glutamine Transaminase (TG), starch, base flavoring and coloring of examples 11-13 were added sequentially at 3000rpm of the chopper according to the formulations of tables 10 and 11 below. Chopping and stirring for 10min to uniformity to obtain protein binder slurry;

3. Mixing the protein binder slurry with the wiredrawing protein in a multifunctional stirrer at 234rpm for 5min until uniform;

4. Vacuum packaging the above mixture materials, compacting in 160 x 80 x 60mm mould, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain vegetarian beef product.

Table 10

TABLE 11

The results are shown in FIG. 7. The protein materials of the pure isolated protein/pure concentrated protein of examples 11-12 were used as binders, respectively, and the resultant vegetarian beef products of examples 23 and 24, to which the chopping process was added, were compact and uniform in structure (corresponding to fig. 7, 1 and 2, respectively). The finished veal structure of example 25, which used the pure low temperature peanut flour of example 13 as a binder and added the chopping process, was loose cracked (fig. 7, 3).

Application examples 26-28 (pure protein low speed stirring process and formulation)

2. The protein source, starch, base flavor and color of examples 11-13 were added sequentially with a draw protein, water, oil, glutamine Transaminase (TG), protein source, starch, base flavor and color according to the recipe shown in table 11 at 90rpm of the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 10min;

3. Vacuum packaging the above mixture materials, compacting in 160 x 80 x 60mm mould, sterilizing at 121deg.C under high temperature and high pressure for 30min, and cooling to obtain vegetarian beef product.

The results are shown in FIG. 8. The pure isolated/pure concentrated/pure peanut powder of examples 11-13 were used as binders, respectively, and stirred at low speed to give a finished vegetarian beef with a loose structure.

Application example 29: plain sausage

1. Adding 7 times of water into the wiredrawing protein, fully rehydrating until no hard core exists, dehydrating by using a centrifugal barrel 1500rpm for 10min until no continuous water flow exists, and then dismantling the wiredrawing protein for later use;

2. according to the formulation shown in Table 12 below, the wire drawing protein, water, oil, glutamine Transaminase (TG), the complex protein concentrate SD of example 1, starch, basic flavoring and coloring matter were added sequentially at 50rpm of the meat mixer. The feeding time is controlled to be 3min, and the total stirring time is controlled to be 12min;

3. Vacuum degassing the above mixture, filling into collagen casing with diameter of 15mm by using sausage filler for 3 cm/section, oven drying at 55deg.C for 20min, steaming at 78deg.C for 30min, and cooling to obtain the sausage of application example 29.

Table 12

The sausage has high protein and low fat, and is nutritious and healthy; compact structure, uniform section, elastic and tough taste, and no obvious difference from the real meat jujube sausage (figure 9).

Claims

1. The composite concentrated protein or the adhesive or the dispersant containing the composite concentrated protein is characterized in that the composite concentrated protein contains 25 to 99.5 percent of soybean concentrated protein, 0 to 74 percent of soybean isolated protein and 0.1 to 10 percent of low-temperature defatted peanut powder based on the total weight of the composite concentrated protein.

2. The composite protein concentrate or a binder or dispersant containing the composite protein concentrate of claim 1, wherein the crude protein content of the soy protein concentrate is 65-75 wt% and the nitrogen solubility index is greater than 55%;

Preferably, the soybean protein concentrate comprises a soybean protein concentrate obtained by pickling a soybean protein concentrate and an alcohol-washed soybean protein concentrate;

Preferably, the mass ratio of the soy protein concentrate obtained by pickling the pickled soy protein concentrate and the alcohol-washed soy protein concentrate is selected from the group consisting of: 0.2 to 9.1: 1. 0.5 to 9.1: 1. 1.0 to 9.1: 1. 1.0 to 6.0: 1. 1.0 to 4.5:1 or 0.6 to 4:1, a step of;

Preferably, the acid-washed soybean protein concentrate is Wilcon SA, and the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is Wilcon SS;

Preferably, the content of the acid-washed soybean protein concentrate is 15-90% based on the total weight of the compound protein concentrate, and the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 9.5-80%; preferably, the content of the acid-washed soybean protein concentrate is 30-80%, the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 15-60%, or the content of the acid-washed soybean protein concentrate is 15-60%, and the content of the soybean protein concentrate obtained by acid washing the alcohol-washed soybean protein concentrate is 10-40% based on the total weight of the compound protein concentrate.

3. The composite protein concentrate or the binder or dispersant containing the composite protein concentrate according to claim 1 or 2, wherein:

The soybean protein isolate is prepared by taking low-temperature defatted soybean flakes as a raw material and carrying out alkali extraction, acid precipitation, neutralization and spray drying, wherein the content of crude protein is preferably more than or equal to 90wt%, and the nitrogen dissolution index is more than 80%; preferably, the content of the isolated soy protein is not more than 3 times the total content of the soy protein concentrate, preferably not more than 2.2 times the total content of the soy protein concentrate; and/or

The low-temperature degreasing peanut powder is a product obtained by taking peeled peanuts as raw materials and carrying out low-temperature cold rolling, filtering, low-temperature extraction, desolventizing and crushing processes; preferably, the crude protein content of the low-temperature defatted peanut powder is 45-65wt% and the nitrogen dissolution index is more than 39%; preferably, the low temperature defatted peanut flour is present in an amount selected from the group consisting of: 0.1 to 10%, 0.6 to 5.0%, 5.0 to 10% or 3.5 to 6.5%.

4. A plant-based food product, characterized in that it contains the composite protein concentrate of any one of claims 1 to 3;

Preferably, the content of the compound concentrated protein is 1-12%, 1-10%, 1-6%, 2-5% or 2-4% based on the total weight of the plant-based food;

Preferably, the plant-based food is a plant meat, a plant-based dairy product or a plant egg; preferably, the plant-based food is a vegetarian food, including a vegetarian meat product; preferably, the plant-based food is selected from the group consisting of plant seafood, vegetarian ham, vegetarian chicken, vegetarian sausage, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian steak, and vegetarian dried meat floss;

Preferably, the plant-based food further comprises one or more of wire drawing proteins, starches, water, oils, gums, flavors, colors, and cross-linking enzymes;

preferably, the said wire drawing protein accounts for 30-60% of the total weight of the plant-based food, such as 40-50%;

preferably, the starch comprises 1.0 to 5.0%, such as 1.0 to 3.0% of the total weight of the plant-based food; preferably, the method comprises the steps of,

The water content is 13-50%, such as 13-23% or 35-45%, based on the total weight of the plant-based food;

Preferably, the oil is a vegetable oil, preferably one or more selected from rice oil, cottonseed oil, palm oil, rapeseed oil, soybean oil, corn oil, peanut oil, sunflower oil, linseed oil, castor oil, sesame oil, olive oil and evening primrose oil;

preferably, the amount of fat is 3 to 13%, such as 3 to 10%, 7 to 13%, 4 to 8% or 5 to 8%, based on the total weight of the plant-based food;

preferably, the edible gum is selected from one or more of carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum; preferably, the content of the edible gum is 0.1-1.0% of the total weight of the plant-based food;

Preferably, the flavoring agent and the coloring agent account for 3-8% of the total weight of the plant-based food;

Preferably, the cross-linking enzyme is selected from one or more of glutamine transaminase, tyrosinase, lipoxygenase, protein disulfide reductase, protein disulfide isomerase, sulfhydryl oxidase, peroxidase, hexose oxidase, lysyl oxidase, and amine oxidase; preferably, the cross-linking enzyme is glutamine transaminase and/or tyrosinase; preferably, the source of glutamine transaminase is a glutamine transaminase of streptoverticillium mobaraense; preferably, the glutamine transaminase used has an enzyme activity >100U/g;

preferably, the cross-linking enzyme is present in an amount of 0.005 to 0.025%, preferably 0.005 to 0.020% based on the total weight of the plant-based food.

5. The plant-based food product of claim 4, wherein the plant-based food product comprises: 30-60% of wiredrawing protein, 1.0-5.0% of starch, 1-6% of composite concentrated protein, 30-50% of water, 3-10% of grease, 3-8% of flavoring agent and pigment and 0.005-0.025% of cross-linking enzyme;

Preferably, the plant-based food is a vegetarian beef containing, by total weight, 40-50% of a wire drawing protein, 1-3% of a starch, 2-4.5% of the composite concentrated protein, 35-45% of water, 4-8% of an oil, 4-8% of a flavoring agent and a coloring agent, and 0.005-0.025% of a cross-linking enzyme; preferably, the cross-linking enzyme is TG; or (b)

The plant-based food is a vegetarian sausage, and the vegetarian beef contains 45-55% of wiredrawing protein, 2-4% of starch, 6-12% of composite concentrated protein, 13-23% of water, 7-13% of grease, 0.1-1.0% of edible gum, 4-8% of flavoring agent and pigment and 0.005-0.025% of cross-linking enzyme by the total weight of the vegetarian beef; preferably, the cross-linking enzymes are TG and tyrosinase.

6. A method of preparing a plant-based food product according to any one of claims 4 to 5, characterized in that the method comprises the steps of:

(2) Mixing the raw materials of the plant-based food, and

(3) Molding and sterilizing;

Preferably, in the step (1), the wiredrawing protein is rehydrated, dehydrated and then split to obtain the wiredrawing protein with split threads;

preferably, in step (2), the time for each raw material to be added to the mixer is controlled to be within 5 minutes, preferably within 3 minutes, depending on the amount of the material to be used; after the materials are added, the stirring time is controlled to be 5-15 minutes, for example, 5-12 minutes; preferably, the rotational speed of the stirring is controlled in the range of 10 to 600rpm, such as 20 to 400rpm or 20 to 200rpm.

7. An application selected from the group consisting of:

(1) Use of a composite protein concentrate according to any one of claims 1 to 3 for the preparation of a plant-based food;

(2) Use of a complex protein concentrate according to any one of claims 1 to 3 as a dispersant for improving the dispersibility of water-difficult-to-disperse raw materials such as colloids;

(3) Use of low temperature defatted peanut flour to improve agglomeration when using soy protein concentrate to prepare a plant-based food product, or to improve dispersibility of soy protein concentrate, or to prepare a composite protein concentrate having improved dispersibility; preferably, the soy protein concentrate is as claimed in claim 2 and the low temperature defatted peanut flour is as claimed in claim 3; preferably, in the application, the low temperature defatted peanut flour is used in an amount of 0.1 to 20% by weight of the total mass of the soybean protein concentrate.

8. A method for improving caking when preparing a plant-based food using a soybean protein concentrate, the method comprising adding low-temperature defatted peanut flour to the soybean protein concentrate in an amount of 0.1 to 20% by weight based on the total mass of the soybean protein concentrate, and using the thus-prepared composite protein concentrate containing the soybean protein concentrate and the low-temperature defatted peanut flour for preparing the plant-based food;

preferably, the soy protein concentrate is as claimed in claim 2 and the low temperature defatted peanut flour is as claimed in claim 3;

preferably, in the process of preparing the plant-based food, after the materials for preparing the plant-based food are mixed, the materials are stirred for 5 to 15 minutes at a stirring rate of 10 to 600rpm, and then compression molded and sterilized.

9. A prepared dish, preferably a plant-based prepared dish, characterized in that the prepared dish comprises the plant-based food product of any one of claims 4-5 or the prepared dish is prepared using the plant-based food product of any one of claims 4-5; preferably, the plant-based pre-made dishes are steamed stuffed buns, dumplings, chaos, meatballs, sausages, meat patties, fried dishes and salad dishes.

10. A method of preparing a prepared dish, the method comprising the steps of preparing a plant-based food product using the method of claim 6, and cooking the resulting plant-based food product, such as heat cooking or cold mixing, to obtain the prepared dish.