CN114376207A

CN114376207A - Plant fat meat and preparation method thereof

Info

Publication number: CN114376207A
Application number: CN202111674601.7A
Authority: CN
Inventors: 李健; 李岩
Original assignee: Shenzhen Zhouling Food Technology Co ltd
Current assignee: Shenzhen Zhouling Food Technology Co ltd
Priority date: 2021-12-31
Filing date: 2021-12-31
Publication date: 2022-04-22
Also published as: WO2023124794A1

Abstract

The invention discloses a plant fat meat and a preparation method thereof, and the plant fat meat comprises the following components: water, acetate starch, solid vegetable oil, sodium alginate and locust bean gum; the preparation method comprises the following steps: heating solid vegetable oil in a steamer to a temperature of more than 50 ℃ to form liquid; uniformly stirring and mixing water, acetic ester starch, sodium alginate and locust bean gum to obtain a mixed raw material; adding vegetable oil which is melted into liquid into the mixed raw materials, and shearing for 30-60 s to fully mix the vegetable oil and the liquid; steaming the mixture in a steamer at 100 ℃ for 25-40 min for shaping; and (5) cooling and demoulding to obtain the plant fat meat. According to the invention, sodium alginate, acetic ester starch and locust bean gum are compounded to generate a cross-linking synergistic effect to replace common konjac flour in the market, and the prepared finished product has high gel strength and a taste similar to pork fat.

Description

Plant fat meat and preparation method thereof

Technical Field

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

Background

Meat products are not only one of the important sources of dietary protein, but also of vitamins and minerals. Fat plays an important role in the flavour, texture and appearance of meat products, while also increasing satiety. However, fat has more than two times higher caloric value than protein and carbohydrate, and excessive intake of fat causes some diseases such as hyperlipidemia, arteriosclerosis, cardiovascular diseases, obesity, and cancer, and high intake of total dietary fat can be increased. Therefore, there is a need to reduce fat intake in the daily diet.

The vegetable fat meat can reduce the total calorie value of the ingested food on the premise of keeping the food flavor, can replace the mouthfeel of animal fat due to the similar property of the vegetable fat meat with grease, keeps the lipophilicity in the system, does not participate in the metabolic reaction in the body by resisting the catalytic hydrolysis of the lipase in the human body, does not influence the dispersion and release of flavor substances, and effectively reduces the calorie intake in the food. However, in the existing commercial vegetable fat meat (or fat simulant), konjak is mostly used as a raw material, and the finished product lacks the greasy feeling and stickiness of real fat.

Disclosure of Invention

In order to overcome the problems of the prior art, the invention provides a plant fat meat and a preparation method thereof. The purpose of the invention is realized as follows:

a plant fat meat, which comprises the following components: water, acetate starch, solid vegetable oil, sodium alginate and locust bean gum; the weight parts of the components are as follows:

further, the components also comprise seasonings.

Further, the seasoning comprises the following components in parts by weight: 0.2-1 part of white granulated sugar, 0.2-1 part of edible salt, 0.2-1 part of meat flavor essence and 0.2-1 part of yeast extract.

Further, the solid vegetable oil is: palm oil and coconut oil.

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

step one, dissolving solid vegetable oil: heating solid vegetable oil in a steamer at a temperature of more than 50 ℃ to form liquid for later use;

step two, mixing and dissolving: uniformly stirring and mixing water, acetic ester starch, sodium alginate and locust bean gum to obtain a mixed raw material;

step three, adding vegetable oil: adding the vegetable oil melted into the liquid in the step one into the mixed raw material obtained in the step two, and shearing for 30-60 seconds to uniformly mix;

step four, reversing the mold: pouring the uniformly mixed raw materials in the step three into a mould, and then putting the mould into a steamer to steam for 25-40 min at 100 ℃ for shaping;

step five, cooling and packaging: cooling, demolding, vacuum packaging, and cold preserving.

Further, flavoring is added in the step two.

Further, the seasoning comprises the following components: white granulated sugar, edible salt, meat flavor essence and yeast extract.

The invention selects sodium alginate as a main raw material, and the complex acetate starch is prepared by other auxiliary materials, wherein the acetate starch is esterified starch obtained by reacting acetic acid or acetic acid derivatives with hydroxyl of starch under certain conditions. Because the acetyl with steric hindrance is connected to the molecule of the acetate starch, the association of hydrogen bonds is weakened, the gelatinization temperature is obviously reduced, and the coagulation stability, the freeze-thaw stability, the thermal stability and the transparency of the acetate starch are improved and enhanced. Therefore, the gel system prepared by the invention has the characteristics of higher strength and strong stability.

The invention has the advantages and beneficial effects that:

1. according to the invention, sodium alginate, acetic ester starch and locust bean gum are compounded to generate a cross-linking synergistic effect to replace common konjac flour in the market, and the prepared finished product has high gel strength and a taste similar to pork fat.

2. The solid vegetable oil is used for replacing the common liquid vegetable oil, so that the finished product has a texture structure and sensory attributes similar to those of animal fat, and the sensory quality of the existing vegetable fat is obviously improved.

Drawings

The invention is further illustrated by the following figures and examples.

FIG. 1 is a picture of a plant fat meat real object of the present invention.

FIG. 2 is a photograph of a fat plant meat of the present invention after heating.

Detailed Description

Example 1

A vegetable fat meat is prepared from (by weight parts) water 100g, acetic ester starch 5g, solid vegetable oil 6g (coconut oil, the same below, in this example), sodium alginate 2.5g, and locust bean gum 1 g. The preparation and production steps of the plant fat meat comprise:

step one, dissolving solid vegetable oil: placing the solid vegetable oil into a steamer at 100 deg.C, and heating for 10min to obtain liquid for use.

Step two, mixing and dissolving: mixing water with acetic ester starch, sodium alginate and locust bean gum under stirring.

Step three, adding vegetable oil: and (4) adding the vegetable oil melted into the liquid in the step (I) into the mixed raw materials in the step (II), shearing for 50s, and uniformly mixing.

Step four, reversing the mold: pouring the uniformly mixed raw materials in the step three into a mould, putting the mould into a steam box, and steaming for 30min at 100 ℃ for shaping.

Step five, cooling and packaging: cooling, demolding, vacuum packaging, and cold preserving at 4 deg.C.

Example 2

Example 2 comparative example 1 was supplemented with flavorings. Other ingredients and preparation method are the same as example 1.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Step two, mixing and dissolving: mixing water with acetic ester starch, sodium alginate, locust bean gum, and flavoring agent.

Example 3

Example 3 comparative example 2 increased the content of acetate starch, sodium alginate, locust bean gum, other ingredients and preparation method are the same as example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 6g of acetate starch, 6g of solid vegetable oil, 3.5g of sodium alginate, 1.5g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Example 4

Example 3 comparative example 2 reduced the content of starch acetate, sodium alginate, locust bean gum, other ingredients and preparation method are the same as example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 4g of acetate starch, 6g of solid vegetable oil, 1.5g of sodium alginate, 0.5g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Comparative example 1

Comparative example 1 comparative example 2 in which corn starch was used instead of acetate starch, the other ingredients and the preparation method were the same as in example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of corn starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Step four, reversing the mold: pouring the raw materials prepared in the third step into a mould, putting the mould into a steam box, and steaming for 30min at 100 ℃ for shaping.

Comparative example 2

Comparative example 2 solid vegetable oil was replaced with sunflower seed oil and the other ingredients and preparation were the same as in example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of acetate starch, 6g of sunflower seed oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

step one, mixing and dissolving: mixing water with acetic ester starch, sodium alginate, locust bean gum, and flavoring agent.

Step two, adding vegetable oil: and (3) adding liquid vegetable oil into the mixed raw materials in the step one, shearing for 50s, and uniformly mixing.

Step three, reversing the mold: and (4) pouring the raw materials prepared in the step two into a mould, putting the mould into a steam box, and steaming for 30min at 100 ℃ for shaping.

Step four, cooling and packaging: cooling, demolding, vacuum packaging, and cold preserving at 4 deg.C.

Comparative example 3

Comparative example 3 comparative example 2 in which sodium alginate was replaced with konjac flour, the other ingredients and preparation method were the same as in example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of konjac flour, 1g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Step two, mixing and dissolving: mixing water with acetic ester starch, rhizoma Amorphophalli powder, locust bean gum, and flavoring agent.

Step three, adding vegetable oil: and (4) adding the vegetable oil melted into the liquid in the step (I) into the raw materials in the step (II), shearing for 50s, and uniformly mixing.

Step four, reversing the mold: pouring the mixed raw materials uniformly mixed in the step three into a mould, putting the mould into a steam box, and steaming for 30min at 100 ℃ for shaping.

Comparative example 4

Comparative example 4 comparative example 2, no locust bean gum was added, other ingredients and preparation method were the same as example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Step two, mixing and dissolving: mixing water with acetic ester starch, sodium alginate and flavoring agent.

Comparative example 5

Comparative example 5 in comparative example 2, sodium alginate was added in an amount of 2 times that of example 2, and other components and preparation methods were the same as those of example 2.

The plant fat meat is prepared from the following raw materials, by weight, 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 5g of sodium alginate, 1g of locust bean gum, 0.8g of white granulated sugar, 0.5g of edible salt, 0.3g of meat flavor and 0.3g of yeast extract. The preparation and production steps of the plant fat meat comprise:

Structure evaluation of examples and comparative examples:

the plant fat meat prepared in example 2 is shown in fig. 1, and is not different from real pig fat meat when observed by naked eyes.

Sensory evaluation: the plant fat meat of each example was tasted by randomly selecting half of the population of men and women, and sensory evaluation indexes are shown in table 1:

TABLE 1 sensory evaluation standard table for fat meat

A total of 18 samples were evaluated organoleptically, with average values in table 2:

TABLE 2 sensory evaluation results of vegetable fat meat

The flavor score is remarkably reduced without adding seasonings in example 1, the comprehensive score is highest in example 2, the appearance of the finished product is similar to that of fat pork, the tenderness and hardness of the finished product are proper, the color and luster are uniform, the tissue is compact and the finished product is most favored by sensory personnel, the adding amounts of acetate starch, sodium alginate and locust bean gum are respectively increased/reduced in examples 3 and 4, the texture of the prepared finished product is within an acceptable range, and the score of the finished product is lower than that of example 2. Comparative example 1 replaces acetic ester starch with corn starch, all indexes of the comparative example are reduced in different degrees, which shows that the acetic ester starch plays a key role in the whole plant fat, comparative example 2 replaces solid vegetable oil with sunflower seed oil, the chewiness and the hardness of the sunflower seed oil are reduced, and the oil and fat feeling of real animals is lacked when the sunflower seed oil is chewed, comparative example 3 replaces sodium alginate with konjac flour, the prepared product is crisp in taste, lacked in the viscosity feeling of real pig fat, all sensory indexes of the sunflower seed oil are reduced in different degrees, comparative example 4 does not add locust bean gum, the sensory index of the prepared product is reduced, which shows that the locust bean gum can be crosslinked with the acetic ester starch and the sodium alginate, the sensory quality of the whole matrix is improved, the addition amount of the sodium alginate in comparative example 5 is increased to two times of the original amount, the finished product has more agglomeration and large hardness of the plant meat, the texture is not uniform, which indicates that the addition amount of sodium alginate is critical to the overall action of the matrix.

Table 3 shows the data obtained by texture measurement of two pork fat meat randomly purchased in the market:

TABLE 3 commercial pork texture results

Examples 1, 2, 3, and 4 above; the texture of the plant fat meat prepared in comparative examples 1, 2, 3, 4 and 5 was determined, and the specific results are shown in table 4:

TABLE 4 vegetable fleshy texture fruiting

Since the texture and moisture of the actual fat meat are different from each other, the measured data of the texture of the actual fat meat are different from each other and can only be used as a reference, but cannot be used as an evaluation criterion. Evaluation of the invention the products of the examples and comparative examples were evaluated with reference to texture data together with sensory evaluation.

By combining sensory and texture measurements, it can be seen that the overall evaluation of the fat meat of the plants prepared in example 2 is optimal. The examples are therefore compared with example 2.

Example 2 comparative example 1: the flavor substances are added in the formula, and the texture data of the example 1 is not significantly different from that of the example 2.

Example 3 comparative example 2: example 3 comparative example 2 increased the content of starch acetate, sodium alginate and locust bean gum, and the texture data was improved to a small extent but the change was not significant.

Example 4 comparative example 2: example 4 the content of starch acetate, sodium alginate and locust bean gum was reduced, and the texture data was reduced to a small extent but the change was not significant.

Comparative example 1 comparative example 2: the corn starch is used for replacing the acetate starch, and the addition amount of other components and the operation steps are completely consistent with those of the example 2. The hardness and the adhesiveness of the meat-flavored fish are obviously improved, the mouth feel of the meat-flavored fish lacks the sticky feeling of real fat meat, the hardness is higher, and the meat-flavored fish is greatly different from the real fat meat.

Comparative example 2: the plant fat meat in the comparative example 2 is characterized in that the sunflower seed oil is used for replacing solid refined vegetable oil, the gum viscosity of the plant fat meat is obviously reduced after the sunflower seed oil is used for replacing the solid refined vegetable oil, the oil feeling and the heavy feeling of the plant fat meat can be improved by adding the solid refined vegetable oil, the transparency of a finished product made of the sunflower seed oil is improved, and the difference with the real fat meat is large.

Comparative example 3 comparative example 2: the plant fat meat described in comparative example 3 replaces sodium alginate with konjac flour, and the texture data hardness and the adhesiveness of the plant fat meat are significantly reduced, which may be due to the fact that konjac forms a smooth gel after heating, the soft glutinous feeling of real fat meat is lacked, and the transparency of konjac after heating is significantly improved, and the difference from real fat meat is larger.

Comparative example 4 comparative example 2: the plant fat meat does not contain locust bean gum, so that the hardness, elasticity and adhesiveness of the plant fat meat are correspondingly reduced, and the finished product is not fine and smooth in taste, which shows that the gel formed by combining the acetate starch, the sodium alginate and the locust bean gum can be used as an effective substitute for the animal fat meat.

Comparative example 5 comparative example 2: comparative example 5 the addition amount of sodium alginate in the plant fat is 2 times of that in example 2, which shows that the addition of sodium alginate plays a key role in the texture of the plant fat, the elastic viscosity and chewiness of the plant fat can be effectively improved within a certain amount of addition range, and the product is similar to the taste of the pig fat, but the excessive sodium alginate is added, so that the colloid is caked, the dispersion is not facilitated, the texture is not uniform, and the hardness is overlarge.

In the prior art, when vegetable oil is used for simulating oil in animal fat, the finished product has poor plasticity, the mouth feel of the finished product is greatly different from that of the animal fat, and the corn starch and sodium alginate are compounded to have poor gel property and soft and glutinous mouth feel. The vegetable fat meat provided by the invention has moderate gel strength, quite strong stability and antagonism, and can withstand secondary hot processing and storage, transportation and sale processes. The product prepared by using the fat substitute instead of animal fat can see the color and the shape of fat meat and the layering sense brought by the fat meat from the cut surface of the product, and has the taste and the shape similar to the animal fat.

Finally, it should be noted that the above only illustrates the technical solution of the present invention, but not limited thereto, and although the present invention has been described in detail with reference to the preferred arrangement, it should be understood by those skilled in the art that the technical solution of the present invention (modifications or equivalents may be made without departing from the spirit and scope of the technical solution of the present invention).

Claims

1. A plant fat meat, which is characterized in that: the components of the composition are as follows: water, acetate starch, solid vegetable oil, sodium alginate and locust bean gum; the weight parts of the components are as follows:

2. the plant fat as claimed in claim 1, wherein the ingredients further comprise a seasoning.

3. The plant fat meat as claimed in claim 2, wherein the flavoring comprises the following components in parts by weight: 0.2-1 part of white granulated sugar, 0.2-1 part of edible salt, 0.2-1 part of meat flavor essence and 0.2-1 part of yeast extract.

4. The plant fat according to claim 1, wherein the solid vegetable oil is: palm oil and coconut oil.

5. The plant fat meat as claimed in claim 1, wherein the weight parts of the components are as follows:

6. a method of producing a plant fat meat according to any one of claims 1 to 5, characterized by comprising the steps of:

7. The method for preparing plant fat meat as claimed in claim 6, wherein flavoring is further added in the second step.

8. The method for preparing a vegetable fat meat according to claim 7, wherein the seasoning comprises: white granulated sugar, edible salt, meat flavor essence and yeast extract.