CN115836726A - A kind of nanoemulsion, vegetable meat and preparation method thereof - Google Patents

Abstract

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

Description

A kind of nanoemulsion, plant meat and preparation method thereof

technical field

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

Background technique

Plant meat refers to food products that are made from plant materials and imitate the texture, taste or appearance of animal meat. Additional spices are often added to increase the similarity between the plant-based product and the real meat product. In recent years, the research and products on vegetable meat have been continuously updated. There are mainly two types in the market, one is dry-extruded single-piece protein vegetable meat, and the other is recombined by breaking up tissue protein protein plant meat. However, during the cooking process, the flavor and aroma of plant meat are easily lost due to dissolution, evaporation or chemical degradation. Therefore, existing plant meat products are difficult to apply to some cooking methods that require long-term boiling. In order to retain the flavor, plants can only Heating for a short time. Therefore, there is an urgent need to find a vegetable meat suitable for long-time cooking.

Contents of the invention

The invention relates to a nanoemulsion for preparing vegetable meat and the vegetable meat prepared by using the nanoemulsion. The flavor of the vegetable meat of the present invention can be preserved in various cooking. The vegetable meat of the present invention can withstand different pH values and temperatures, and will also remain stable in different concentrations of salt, sugar, lipids, proteins, carbohydrates and various organic compounds, and will not reduce consumers' flavor expectations and perception. The vegetable meat of the present invention retains more flavor, thus requiring less condiments and reducing costs.

Specifically, the present invention provides a nanoemulsion for preparing vegetable meat, the nanoemulsion having a particle size of 300-320nm.

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

Wherein said high pressure is not less than 30MPa pressure.

In some embodiments, the volume ratio of the oil is 30%-70%, and the volume ratio of the water is 30%-70%.

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

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

In some embodiments, the oil is sunflower oil, canola oil, corn oil, soybean oil, macadamia oil, olive oil, safflower oil, or combinations thereof.

The present invention also provides a kind of vegetable meat, which is prepared by mixing the nanoemulsion of the present invention with dried plant meat particles, wherein the dry plant particles include vegetable protein, non-starch polysaccharide and hydrocolloid, and the particle size range of the vegetable protein is 90-230 μm, the hydrocolloid is 2-150 μm.

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

The present invention also provides a method for preparing the vegetable meat of the present invention, which is prepared by the following steps:

(1) nanoemulsion of the present invention is mixed with dried plant meat particles;

(2) Refrigerate the homogeneously mixed mixture in step (1) for at least 1 hour to obtain the vegetable meat.

After the oil and water are emulsified, the dry granules are mixed. The mixing step increases the uniformity of the ingredients. The reactions between the fatty acid chains contribute to the way the aroma is distributed and the intensity of the flavor is perceived. Dry particles include polysaccharides and proteins. Polysaccharides function as thickeners, emulsifiers and emulsion stabilizers. Viscosity changes aid flavor perception and release. This protein helps retain flavor by binding and interacting with flavor compounds and trapping them at their binding sites. It also reduces interfacial tension, which reduces the likelihood of phase separation

Mixing is followed by a cooling step. Lowering the temperature reduces the kinetic energy of the particles. The mixture of nanoemulsions and dry particles then solidifies the product, enhancing the overall sensory profile of the plant-based food. Plant-based products require less flavor.

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

Definitions and General Terms

Unless otherwise stated, terms used in the present invention in the specification and claims have the following definitions.

Certain embodiments of the present invention are now described in detail, and the present invention is intended to cover all alternatives, modifications and equivalents, which are included within the scope of the present invention as defined by the claims. Those skilled in the art will recognize many methods and materials similar or equivalent to those described herein, which could be used in the practice of the present invention. The present invention is in no way limited to the methods and materials described herein. In the event that one or more of the incorporated literature, patents, and similar materials differs from or contradicts this application (including, but not limited to, defined terms, term usage, described techniques, etc.), this Application shall prevail.

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

Unless otherwise specified, all technical and scientific terms used in the present invention have the same meaning as commonly understood by those skilled in the art to which the present invention belongs. All patents and publications referred to herein are hereby incorporated by reference in their entirety.

The nanoemulsion of the present invention is a water-in-oil emulsion produced by a homogeneous process.

The plant based protein of the present invention is a kind of protein, derived from plants, with comprehensive nutrition, similar to animal protein, easily digested and absorbed by the human body, and has various physiological and health care functions. Including but not limited to sources soy, wheat (flour) and rice. Non-limiting examples of the vegetable protein of the present invention are prepared from soybeans, peas, mung beans, broad beans.

The non-starch polysaccharide in the present invention refers to polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which are the main components of dietary fiber. A type of complex carbohydrate. Non-limiting examples of non-starch polysaccharides according to the invention are inulin, cellulose, pectin, dextran.

The hydrocolloids of the present invention include a large group of polysaccharides and proteins that dissolve in water as colloids and exhibit a high ability to form gels. Non-limiting examples of hydrocolloids according to the invention are sartan gum, carrageenan, guar gum, mung bean gum, locust bean gum or konjac.

The long-chain triglycerides (long-chain triglycerides (LCT)) described in the present invention, including but not limited to sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia nut oil, olive oil, safflower oil species or any combination thereof.

The dried vegetable meat particles of the present invention include vegetable protein, non-starch polysaccharide and hydrocolloid. It can be prepared by cleaning, peeling, slicing, drying, grinding and other processes.

Description of drawings

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

Figure 2 shows the difference between the percent change in water boiling Brix for vegetable meatballs (with and without nanoemulsion) at different temperatures over a 30-minute period.

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

Figure 4 shows that 60 grams of meatballs are boiled for 30 minutes, water is taken every 3 minutes, and the water changes color. Group T is without nanoemulsion, which is the group without nanoemulsion, and group B is with nanoemulsion, which is the group with nanoemulsion added; L-R 0-15min means from left to right, every 3 minutes within 0-15 minutes The situation of sequential sampling; L-R 18-30min, means from left to right, the situation of sequential sampling every 3 minutes within 18-30 minutes.

Detailed ways

In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as there is no conflict with each other.

Example

Preparation example

The oil and water used for vegetable meat are added in a certain ratio (in this embodiment, the volume ratio of oil to water is 40:60; in other possible embodiments, water: 30-70%, oil: 30-70%) into high pressure Homogenizer (HPH), under the condition of not less than 30MPa, homogenize to form nanoemulsion, the particle size is about 300-320nm.

Wherein the oil is rapeseed oil, and in other possible embodiments, the oil can be unsaturated fatty acids rich in long-chain triglycerides (long-chain triglycerides (LCT) such as sunflower oil, corn oil, soybean oil or vegetable meat flavor essence).

Mix the nanoemulsion with the dried plant meat particles, mix well, and refrigerate for at least 1 hour to obtain the plant meat. The temperature during mixing depends on the gel temperature of the hydrocolloid, generally at 60-90°C.

Among them, the dried vegetable meat particles are composed of vegetable protein, non-starch polysaccharide and hydrocolloid. Prepared by cleaning, peeling, slicing, drying, grinding and other conventional procedures.

Among them, hydrocolloids can be selected from:

• Hydrocolloid Type #1: Passed 100 mesh with a size of approximately 149 μm. The apparent viscosity of a 2% solution at 20°C is between 40000-60000 cps. The gel temperature is between 50-55°C.

• Hydrocolloid Type #2: Passed through 120 mesh with a particle size of about 125 μm. In a 1% aqueous solution at 30°C, the viscosity is at least 33000mPa. The gelling temperature is above 85°C.

• Hydrocolloid type #3: Particle size range of 2 to 20 μm, viscosity at 1 wt% at 80°C of 10 mpas. The gel temperature is 80°C and above.

test case

1. Sample preparation of plant-based meatballs:

Prepare 2 basic meatballs with the same ingredients, free of grease and moisture, in two sets.

1. Soak textured vegetable protein (TVP) in water;

2. Then mix the soaked TVP and other dry ingredients (such as gluten, starch, seasoning) into a paste and divide into two groups;

3. The first group of meatballs was added with nanoemulsion; the second group of meatballs was added with the same proportion of oil and water as nanoemulsion.

4. Shape each group into round meatballs;

5. Heat treat both meatballs to solidify the shape, then store in the refrigerator.

2. Test method for flavor extraction of vegetable meatballs:

In the experiment, different groups of vegetable meatballs (60g) were put into two different pots, added to chilled water (600mL) and heated to boil. Remove 10 ml of water every 3 minutes. After the water sample has cooled and reached room temperature, measure: 1.) minerality; 2.) % Brix; 3.) pH.

result:

1. As shown in Figure 1, the difference between the changes in the minerality of boiling water at different temperatures within 30 minutes, the vegetable meatballs using nanoemulsions can retain salt better than the non-applicable vegetable meatballs.

2. As shown in Figure 2, the difference between the Brix changes of boiling water at different temperatures within 30 minutes, the vegetable meatballs using nanoemulsion can retain sugar better than the non-applicable vegetable meatballs.

3. As shown in Figure 3, the difference between the pH changes of boiling water at different temperatures within 30 minutes, the pH value of the vegetable meatballs using the nanoemulsion is smaller than that of the non-using vegetable meatballs.

3. Test method for flavor retention of vegetable meatballs

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

Result: the percentage change of the Brix, minerality and pH value of the plant meatballs at the beginning and after boiling for 30 minutes is given in table 1. It can be seen that adding the nanoemulsion of the present invention can retain more sugar , salt and other substances.

Table 1

It can also be seen from FIG. 4 that adding the nanoemulsion of the present invention can retain more substances instead of being dissolved in water.

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

Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be construed as limitations to the present invention. Variations, modifications, substitutions and variations of the above-described embodiments are possible within the scope of the present invention, which is defined by the claims and their equivalents.

Claims (9)

1. A nanoemulsion for preparing vegetable meat, characterized in that, the nanoemulsion has a particle diameter of 300-320nm. 2. The nanoemulsion according to claim 1, characterized in that the nanoemulsion is prepared by mixing oil and water according to a certain ratio and homogenizing under high pressure. 3. The nanoemulsion according to claim 2, characterized in that, the volume ratio of the oil is 30%-70%, and the volume ratio of the water is 30%-70%. 4. The nanoemulsion of claim 2, wherein the oil is a long-chain triglyceride. 5. The nanoemulsion according to claim 2, wherein the oil is sunflower oil, rapeseed oil, corn oil, soybean oil, macadamia nut oil, olive oil, safflower oil or a combination thereof. 6. A plant meat, characterized in that, it is prepared by mixing the nanoemulsion described in any one of claims 1-5 with the dried plant meat particles, wherein the dry plant particles include vegetable protein, non-starch polysaccharides and hydrocolloids, The particle size range of the vegetable protein is 90-230 μm, and the hydrocolloid is 2-150 μm. 7. The vegetable meat according to claim 6, wherein the vegetable protein is made from soybean, pea, mung bean or broad bean; the non-starch polysaccharide is inulin, cellulose, pectin or dextran; The hydrocolloid is sartan gum, carrageenan, guar gum, locust bean gum or konjac. 8. A method for preparing the vegetable meat according to claim 6 or 7, characterized in that it is prepared by the following steps: (1) mixing the nanoemulsion described in any one of claims 1-5 with dried plant meat particles; (2) Refrigerate the homogeneously mixed mixture in step (1) for at least 1 hour to obtain the vegetable meat. 9. the purposes of the nanoemulsion described in any one of claim 1-5 in preparing vegetable meat.

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