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Simulated fat and method for preparing same

A technology of simulating fat and the right amount, applied in food preparation, application, food science, etc., can solve the problem of poor visibility, and achieve the effect of not loose slices, dense intestinal structure, strong stability and resistance

Active Publication Date: 2009-10-21
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is effective in terms of reducing fat calorie intake and restoring product texture and taste, "visibility", a very important physical characteristic of animal fat, cannot be shown

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A simulated fat prepared from the following raw materials in parts by weight supplemented with water: konjac flour 15; carrageenan 6; ovalbumin 50; soybean salad oil 20; phosphate 3; salt 3; meat essence 0.02 . Among them, the konjac flour adopts the special fine powder with a viscosity value of 25000mpa.s. Carrageenan can be rolled and kneaded. Ovalbumin is prepared from fresh egg white, or by dissolving egg white powder 3.5 in water. The ratio of konjac flour and carrageenan=1:0.4.

[0021] The preparation process is as follows:

[0022] (1) After the above-mentioned materials are weighed in proportion, they are put into the mixer in turn for stirring. The agitator can be a homogenizer, a mixer, or a beater. (There is no strict requirement on the stirring speed, 1000-2000 / minute is more suitable). The order of feeding during the mixing process is: first put water in the machine and put in ① mixed konjac flour and carrageenan in turn, and whip for 30-60 seconds. ...

Embodiment 2

[0029]A simulated fat is prepared from the following raw materials in parts by weight supplemented with water: konjac flour 10; carrageenan 3; ovalbumin 25; corn oil 10; phosphate 2.5; salt 2.5; meat flavor 0.01. Among them, the konjac flour adopts 25000mpa.s super fine powder. Carrageenan can be rolled and kneaded. Ovalbumin is prepared from fresh egg whites, or by dissolving egg white powder 2 in water. The ratio of konjac flour and carrageenan=1:0.3.

[0030] The preparation method is the same as in Example 1.

Embodiment 3

[0032] A simulated fat prepared from the following raw materials in parts by weight supplemented with water: konjac flour 20; carrageenan 9; ovalbumin 70; palm oil 25; phosphate 4; salt 4; meat flavor 0.03. Among them, the konjac flour adopts 25000mpa.s super fine powder. Carrageenan can be rolled and kneaded. Ovalbumin is prepared from fresh egg white, or by dissolving egg white powder 5 in water. The ratio of konjac flour and carrageenan=1:0.45.

[0033] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a simulated fat and a preparation method thereof. Background technique [0002] Fat substitutes used in food can be roughly divided into three categories: fat substitutes, modified fats, and fat simulants. Fat substitutes are esterification products based on fatty acids. Modified fats are chemically or enzymatically modified or replaced natural oils. When we screened fat substitutes, we considered that fat substitutes and modified fats are mostly produced by chemical synthesis. Excessive use of such substances will cause digestive discomfort. In addition, some supercritical substances are involved in the production process. Techniques such as extraction, chromatography, and ultraviolet irradiation have high manufacturing costs and a strict legal environment, and there is still a long way to go before widespread application. The raw material of the fat simulant is natu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 郭爱菊陈文华聂志强曲超
Owner CHINA MEAT RES CENT
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