NANOEMULSION, PLANT-BASED MEAT AND PREPARATION METHOD THEREOF

Abstract

The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

Claims

1. Nanoemulsion for preparing plant-based meat, wherein the nanoemulsion has a particle size ranging from 300 nm to 320 nm.

2. The nanoemulsion of claim 1, wherein the nanoemulsion is prepared through highpressure homogenization using oil and water in a certain proportion.

3. The nanoemulsion of claim 2, wherein the oil has a volume percentage ranging from 30% to 70%, and the water has a volume percentage ranging from 30% to 70%.

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

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

6. Plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion according to claim 1 with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 .Math.m to 230 .Math.m, the hydrocolloid has a particle size ranging from 2 .Math.m to 150 .Math.m.

7. The plant-based meat of claim 6, wherein the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharide is inulin, cellulose, pectin or glucan; and wherein the hydrocolloids is xanthan gum, carrageenan, guar gum, locust bean gum or konjac.

8. Plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion according to claim 2 with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 .Math.m to 230 .Math.m, the hydrocolloid has a particle size ranging from 2 .Math.m to 150 .Math.m.

9. The plant-based meat of claim 8, wherein the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharide is inulin, cellulose, pectin or glucan; and wherein the hydrocolloids is xanthan gum, carrageenan, guar gum, locust bean gum or konjac.

10. Plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion according to claim 3 with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 .Math.m to 230 .Math.m, the hydrocolloid has a particle size ranging from 2 .Math.m to 150 .Math.m.

11. The plant-based meat of claim 10, wherein the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharide is inulin, cellulose, pectin or glucan; and wherein the hydrocolloids is xanthan gum, carrageenan, guar gum, locust bean gum or konjac.

12. Plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion according to claim 4 with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 .Math.m to 230 .Math.m, the hydrocolloid has a particle size ranging from 2 .Math.m to 150 .Math.m.

13. The plant-based meat of claim 12, wherein the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharide is inulin, cellulose, pectin or glucan; and wherein the hydrocolloids is xanthan gum, carrageenan, guar gum, locust bean gum or konjac.

14. Plant-based meat, wherein the plant-based meat is prepared by mixing the nanoemulsion according to claim 5 with dry particles, wherein the dry particles include plant-based protein, non-starch polysaccharides and hydrocolloids, and wherein the plant-based protein has a particle size ranging from 90 .Math.m to 230 .Math.m, the hydrocolloid has a particle size ranging from 2 .Math.m to 150 .Math.m.

15. The plant-based meat of claim 14, wherein the plant-based protein is prepared from soybeans, peas, mung beans or broad beans; wherein the non-starch polysaccharide is inulin, cellulose, pectin or glucan; and wherein the hydrocolloids is xanthan gum, carrageenan, guar gum, locust bean gum or konjac.

16. A method of preparing the plant-based meat of claim 6, comprising the following steps: (1) mix the nanoemulsion from claim 1 with dry particles; (2) refrigerate the mixture from step (1) for at least one hour and obtain the plant-based meat.

17. A method of preparing the plant-based meat of claim 7, comprising the following steps: a) mix the nanoemulsion from claim 1 with dry particles; b) refrigerate the mixture from step (1) for at least one hour and obtain the plant-based meat.

18. Use of the nanoemulsion of claim 1 in preparing the plant-based meat.

Description

DESCRIPTION OF DRAWINGS

[0029] FIG. 1 shows the differences between salinities’ change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.

[0030] FIG. 2 shows the differences between Brix % change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.

[0031] FIG. 3 shows the differences between pH change of water boiling with the plant-based meatballs (with and without nanoemulsion) at different temperatures over 30 minutes.

[0032] FIG. 4 shows the improvement in flavor retention between the plant-based meatball with and without the nanoemulsion is 37% and 27% respectively. Additionally there is 83% and 78% flavor retention improvement in terms of brix% and salinity with different particle sizes.

[0033] FIG. 5 shows the color change of the water boiled with 60 g meatball over 30 minutes at 3 minute intervals. Group T is the group without nanoemulsion, and group B is the group with nanoemulsion; L-R 0-15 min, which means sampling starts from left to right at 3 minute intervals from 0-15 minutes; L-R 18-30 min, which means that samples are taken sequentially every 3 minutes from 18-30 minutes from left to right.

EXAMPLES

[0034] To make the purpose, technical scheme and advantages of the present invention clearer and more obvious, the present invention will be further illustrated in detail in combination with accompanying embodiments hereinafter. It should be understood that the specific embodiments described here are only used to explain the present invention, but not used to limit the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

Examples

Preparation

[0035] The oil and water for preparing plant-based meat (in this example, the volume ratio of oil to water is 40:60; in other embodiments, water: 30-70%, oil: 30-70%) are added to a high-pressure Homogenizer (HPH) in a certain proportion, and the mixture is homogenized under no less than 30 MPa to form a nanoemulsion with a particle size ranging from 300 nm to 320 nm.

[0036] Wherein rapeseed oil is selected as the oil. In other embodiments, the oil may be sunflower seed oil, corn oil, soybean oil, unsaturated fatty acid, or plant meat flavor essences rich in long-chain triglycerides (LCT).

[0037] The nanoemulsion is mixed well with dry particles and is refrigerated for at least 1 hour to produce plant-based meat. The temperature during mixing depends on the gelling temperature of the hydrocolloid, generally 60-90° C.

[0038] The dry particles are composed of plant protein, non-starch polysaccharides and hydrocolloids. The particle size of the protein ranges from 90 .Math.m to 230 .Math.m, and the hydrocolloid ranges from 2 .Math.m to 150 .Math.m.The plant protein can be prepared from soybeans, peas, mung beans, and broad beans, which can be prepared through conventional procedures such as cleaning, peeling, slicing, drying, and grinding.

[0039] Wherein the hydrocolloids can be selected:

[0040] Hydrocolloids variety #1: passes through a 100 mesh and has a size of around 149 .Math.m. The apparent viscosity is between 40000 cps and 60000 cps in 2% solution at 20° C. The gelling temperature is between 50° C. and 55° C.

[0041] Hydrocolloids variety #2: passes through a 120 mesh and has a size of around 125 .Math.m. The viscosity is at least 33,000 MPas in 1% aqueous solution at 30° C. The gelling temperature is above 85° C.

[0042] Hydrocolloids variety #3: has a size ranging from 2 to 20 .Math.m and has a viscosity of 10 MPas at 1% weight at 80° C. The gelling temperature is 80° C. and above.

Test

One. Preparations Plant-Based Meatballs Sample

[0043] Prepare 3 basic meatballs with the same ingredients without the fat and water. Divide into three groups. [0044] 1. Soak textured vegetable protein (TVP) in water. [0045] 2. Then mix the soaked TVP and other dry ingredients (such as gluten, starch, seasoning) into a paste and divide into three groups. [0046] 3. Add nanoemulsion (300 nm - 320 nm) to the first group; add oil and water with the same proportion as the nanoemulsion to the second group; and add nanoemulsion (1 .Math.m - 2 .Math.m) to the third group. [0047] 4. Shape the mixture of each group into round meatballs. [0048] 5. Heat the meatballs to solidify, then store in the refrigerator.

Two. Method of Testing Flavor Leachability of Plant-Based Meatballs

[0049] For the experiment, the plant-based meatballs (60 g) are boiled from frozen with water (600 mL), the three groups are in 3 different pots. Then, 10 mL of water is taken out every 3 minutes. After the water sample cools down and reaches room temperature, the 1.) Salinity 2.) Brix% and 3.) pH are measured.

[0050] Results: [0051] 1. FIG. 1 shows the difference between the salinities’ change of boiling water at different temperatures within 30 minutes. The plant-based meatballs with nanoemulsion can retain salt better than the plant-based meatballs with no nanoemulsion. [0052] 2. FIG. 2 shows the difference in the Brix% change of boiling water at different temperatures within 30 minutes. The plant-based meatballs with nanoemulsion can retain sugar better than the plant-based meatballs with no nanoemulsion. [0053] 3. FIG. 3 shows the difference in the pH change of boiling water at different temperatures within 30 minutes. The pH changes of the plant-based meatballs with nanoemulsion are smaller than that of the plant-based meatballs with no nanoemulsion.

Three. Method of Testing Flavor Retention of Plant-Based Meatballs

[0054] For the experiment, the plant-based meatballs (10 g) are blended with 50 g of water at 0 minute, and after 30 minutes boiling time with water.

[0055] Results:

[0056] Table 1 showed the percentage changes of Brix%, Salinity and pH values of the plant-based meatballs at the beginning and after 30 minutes of boiling. It can be seen that adding the nanoemulsion of the present invention can retain more sugar and salt, and the like.

TABLE-US-00001 Meatballs with nanoemulsion(300-320 nm) Meatballs without nanoemulsion Meatballs with nanoemulsion(1 .Math.m-2 .Math.m) Brix% -10.0% -15.8% -58.7% Salinity -13.3% -18.2% -59.7% pH 0.00% 0.83% 0.00%

[0057] FIG. 4 shows the percentage differences between the flavor retention in the samples plant-based meatball compared with the present and absence of nanoemulsion, there are 37% and 27% improvement respectively. And there are 83% and 78% flavor retention improvement in terms of brix% and salinity with different particle size.

[0058] FIG. 5 also indicates that the addition of the nanoemulsion of the present invention can retain more substances in meatballs instead of dissolving in water.

[0059] Reference throughout this specification to “an embodiment”, “one embodiment”, “some embodiments”, “an example,” “a specific example,” or “some examples,” means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present disclosure. Thus, the appearances of the phrases such as “in some embodiments," “in one embodiment”, “in an embodiment”, “in another example, “in an example,” “in a specific example,” or “in some examples,” in various places throughout this specification are not necessarily referring to the same embodiment or example of the present disclosure. Furthermore, the particular features, structures, materials, or characteristics may be combined in any suitable manner in one or more embodiments or examples.

[0060] Although explanatory embodiments have been shown and described, it would be appreciated by those skilled in the art that the above embodiments cannot be construed to limit the present disclosure, and changes, alternatives, and modifications can be made in the embodiments without departing from the spirit, principles and scope of the present disclosure.