Formula of oil-free and egg-free seasoning prepared from plant starch and milk protein

Abstract

The invention relates to an oil-free and egg-free seasoning formula prepared from plant starch and milk protein. The main components of the seasoning formula comprise the plant starch (henry steudnera tuber and oat), plant fibers (henry steudnera tuber, oat, Chinese cabbage powder and the like) and the milk protein (milk, milk powder, yoghourt and the like). Comprising the following steps: mixing henry steudnera tuber or oat with purified water, heating, cooking, uniformly stirring to form a mixture, standing, cooling, adding milk powder to form a base sauce, and adding salt, vinegar, sugar substitute, spice, flaxseed, sesame and the like to form seasonings with different tastes. Compared with a traditional fried egg formula, the revolutionary seasoning base is prepared by taking natural vegetables and milk protein as raw materials, grease and an emulsifying agent (such as egg yolk) in the traditional formula are not used at all, the caloric barrier caused by the grease and the emulsifying agent is broken through, true low calories, no sugar, less oil and no additives are achieved, and meanwhile, the traditional rich taste is highly restored.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an oil-free and egg-free seasoning formula prepared from plant starch and milk protein. Background Art

[0002] Salad dressing is a common seasoning sauce for table, and egg yolk salad dressing is an important branch of it. Based on it, a series of seasoning sauces suitable for different scenarios can be derived. Egg yolk salad dressing is a typical water-in-oil emulsion system. The main raw materials are vegetable oil, egg yolk (or egg-containing ingredients), acidic ingredients, and can be seasoned with sugar, salt, spices, etc. as needed. For a long time in the past, foods with high energy density or added with various flavor and texture modifiers have been favored by consumers because of their good sensory properties. However, as more and more people pay attention to the concept of "natural and healthy" diet, this single-dimensional evaluation model has gradually been broken. When consumers buy food, in addition to paying attention to basic sensory quality, they will also focus on the composition of food ingredients and their role in health. Against this background, "low-fat food" and "clean label food" have become important trends in the development of the food industry, and the same is true for the salad dressing industry. Chinese consumers are becoming more mature and rational, and they pay more and more attention to food health and safety, especially paying more and more attention to product ingredient lists, pursuing natural health and low calories.

[0003] At present, most salad dressings and salad juices on the market use egg yolk as raw materials, and a large amount of oil is added to achieve the emulsification effect. For example, the recipe of "Salad Dressing and Preparation Method thereof" with publication number: CN1142723C involves eggs, so the finished product has high oil content and high calories, which does not conform to the concept of healthy and light food. At the same time, in this case, consumers' consumption needs cannot be met and are even suppressed. Many people would rather sacrifice the taste than eat or buy products that do not meet their needs. In view of this, the applicant specially applied for this invention. Summary of the invention

[0004] In order to solve the above-mentioned problems in the prior art, the present invention provides an oil-free and egg-free seasoning formula prepared by plant starch and milk protein to improve the above-mentioned deficiencies.

[0005] The invention relates to an oil-free and egg-free seasoning formula prepared by plant starch and milk protein, which comprises the following components: plant starch, plant fiber, milk protein and purified water.

[0006] Furthermore, the plant starch is selected from taro or oats.

[0007] Furthermore, when taro is selected, the weight composition of taro and pure water is 10-30 parts of taro and 50 parts of pure water.

[0008] Furthermore, the method comprises the following steps: mixing taro and pure water, heating and cooking them, then uniformly stirring to form a mixture, setting aside to cool, and then adding milk protein to form a base sauce, wherein the ratio of the cooled mixture to the milk protein is 11:1, and the milk protein can be selected from milk powder, milk, yogurt, and fermented milk.

[0009] Furthermore, plant fiber can be added to the base sauce to form different viscosities as required, wherein the plant fiber can be cabbage powder or the like.

[0010] Furthermore, different flavor seasonings such as salt, vinegar, sugar substitute, spices, flax seeds, sesame seeds, etc. are added to the base sauce.

[0011] Furthermore, the salt concentration should be kept below 2% (by weight), and the vinegar should be added gradually to keep the pH value of the sauce between 4.0 and 4.3 to minimize the effect on the gelatinization stability of starch.

[0012] Furthermore, when oats are used, the weight composition of oats and purified water is 10 parts of oats and 30-60 parts of purified water.

[0013] The present invention also provides an oil-free and egg-free seasoning formula prepared by plant starch and milk protein, which comprises the following components: plant starch, plant fiber, milk protein and purified water.

[0014] Furthermore, the plant starch is oats.

[0015] Furthermore, the method comprises the following steps: mixing oats and water in a ratio of 1:3-6, cooking, and then adding milk protein in a ratio of 5:1 to form a base sauce, wherein the milk protein can be selected from milk powder, milk, yogurt, and fermented milk.

[0016] Furthermore, plant fiber can be added to the base sauce as needed to form different viscosities, wherein the plant fiber can be cabbage powder or the like.

[0017] Compared with the traditional oil and egg formula, the formula of the present invention creates a revolutionary seasoning base with natural plant vegetables and milk protein as raw materials. It does not use the oils and emulsifiers (such as egg yolk) in the traditional formula at all, breaking the calorie barrier caused by them, achieving true low-calorie, sugar-free, low-oil, and no additives, while highly restoring the traditional rich taste. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0019] Embodiment 1: The present invention relates to an oil-free and egg-free seasoning formula prepared by plant starch and milk protein, which is composed of the following formula, including plant starch, plant fiber, milk protein and purified water.

[0020] As a technical improvement, the plant starch is selected from taro or oats.

[0021] As a technical improvement, when taro is selected, the weight components of the taro and pure water are 10-30 parts of taro and 50 parts of pure water.

[0022] As a technical improvement, the method comprises the following steps: firstly, mixing taro and pure water, heating and cooking them, then uniformly stirring to form a mixture, setting aside to cool, and then adding milk protein to form a base sauce, wherein the ratio of the cooled mixture to the milk protein is 11:1, and the milk protein can be selected from milk powder, milk, yogurt, and fermented milk.

[0023] As a technical improvement, plant fiber is added to the base sauce as needed to form different viscosity concentrations, wherein the plant fiber can be cabbage powder or the like.

[0024] As a technical improvement, salt, vinegar, sugar substitutes, spices, flax seeds, sesame seeds, etc. are added to the base sauce to form different flavor seasonings.

[0025] As a technical improvement, the salt concentration should be kept below 2% (weight percentage), and the addition of vinegar should be done gradually to keep the pH value of the sauce between 4.0-4.3 to minimize the impact on the gelatinization stability of starch.

[0026] Taro paste is mainly composed of water, starch, dietary fiber, vitamins (such as vitamin C, B vitamins), minerals (such as potassium, magnesium, iron), etc.

[0027] Principle of starch gelatinization: The basic ingredient of taro paste is taro, which contains a large amount of starch. When the taro is heated, water enters the starch granules, causing the granules to swell and rupture, and the starch molecular chains begin to unfold to form a gelatinous network structure. This process is called "gelatinization" and is the key to giving taro paste its consistency and viscosity. The gelatinized starch can absorb a large amount of water to form a uniform gelatinous substance, allowing the sauce to maintain good consistency and adhesion under low-fat conditions.

[0028] Functions of dietary fiber: Dietary fiber in taro paste not only increases the nutritional value of the sauce, but also has the function of retaining water and enhancing viscosity. Fiber can work together with starch to provide structural support for the sauce, making the product have a smoother and thicker texture. Dietary fiber can absorb more water, further enhancing the thickness and structural stability of the sauce. At the same time, the presence of fiber can also slow down the emptying of the stomach, increase satiety, and help control food intake.

[0029] The composition and function of milk powder

[0030] Main ingredients: Milk powder is rich in milk protein (such as casein and whey protein), lactose, a small amount of fat and minerals (such as calcium, phosphorus and potassium).

[0031] Function of milk protein: Milk protein plays the role of emulsifier and stabilizer in sauce. Especially casein, which has hydrophilic and hydrophobic parts in its molecular structure, can surround the oil and water phases in the sauce to form a semi-emulsified state to prevent the separation of components. This not only improves the smoothness of the sauce, but also maintains its stability and avoids the occurrence of water-oil separation.

[0032] Sweetness adjustment of lactose: Lactose in milk powder is a natural sugar that can provide mild sweetness and reduce the need for additional sugar. At the same time, the addition of lactose also helps to cover up the slight earthy smell of taro paste and enhance the overall flavor.

[0033] Interactions between ingredients and scientific principles:

[0034] Complex gel formation: The gelatinized starch in the taro paste and the milk protein in the milk powder form a complex gel during the mixing process. This complex gel can enhance the viscosity and structural stability of the sauce while maintaining good fluidity. The formation of this gel network is the key to emulsified sauces, which can evenly distribute water and trace fat particles, providing a creamy texture without relying on a lot of oil.

[0035] Moisture management and taste optimization: The mixing ratio of taro paste and milk powder determines the final moisture content and taste of the sauce. By controlling the moisture content of the taro paste and the amount of milk powder added, the thickness and fluidity of the sauce can be precisely adjusted. The protein in the milk powder interacts with the fiber and starch of the taro paste to form a smooth and thick matrix, while avoiding the greasy feeling caused by the high oil content in traditional salad dressings.

[0036] Avoiding the reverse reaction of gelatinization:

[0037] 1. Effect of Salt:

[0038] High ionic strength of salt: Salt (usually sodium chloride) increases the ionic strength of the solution. A high ionic strength environment affects the hydrogen bonds and other intermolecular interactions between starch molecules, thus affecting the swelling and hydration ability of starch molecules.

[0039] Ion shielding effect: Sodium ions and chloride ions in salt can shield the charges on starch molecules, weakening the electrostatic repulsion between starch molecules. In this case, starch molecules will be more likely to approach each other and re-aggregate, which may lead to partial collapse of the network structure, thereby reducing the viscosity after gelatinization and making the sauce thinner.

[0040] When the salt concentration is too high, the viscosity of the starch gelatinization solution will decrease significantly because the addition of salt changes the hydration state of the starch granules and the degree of freedom of the starch molecular chains.

[0041] 2. Effect of acid (vinegar):

[0042] Degradation effect of acidic environment: Acidic seasonings (such as vinegar, which contains acetic acid) will reduce the pH value of the solution. Under lower pH conditions (such as pH < 4), starch molecular chains are more likely to hydrolyze, especially in high temperature environments, which will destroy the gel network structure formed by gelatinization and make the sauce thinner.

[0043] Molecular degradation and rupture: Acid can break the α-1,4 glycosidic bonds in starch, causing starch molecules to degrade into shorter molecular chains. This degradation significantly reduces the viscosity of starch after gelatinization because smaller molecular chains cannot effectively form and maintain a gel network structure.

[0044] The degree of effect is pH-dependent: the acidity of vinegar (usually pH 2-3) significantly affects the stability of starch gelatinization. If a large amount of vinegar is added, causing the overall pH of the sauce to drop significantly, the gelatinization process may be reversed, causing the sauce to become thinner.

[0045] How to prevent seasonings from watering down your sauce

[0046] Control the amount of seasoning added: In the process of making sauces, reasonably control the amount of salt and vinegar used to avoid excessive addition. Generally speaking, the concentration of salt should be kept within 2% (weight percentage), and the addition of vinegar should be done gradually to keep the pH value of the sauce between 4.0-4.3 to minimize the impact on the gelatinization stability of starch.

[0047] Adjust the order of adding seasonings:

[0048] Gelatinize first and then season: After the base of taro paste and milk powder is prepared and starch is gelatinized, seasoning is added. This ensures that the starch is fully gelatinized and forms a stable gel structure, thereby reducing the damage of the gelatinization structure by subsequent seasoning.

[0049] Gradual addition of acid and salt: Add acid and salt gradually at lower temperatures to avoid rapid pH changes or ionic strength changes caused by adding a large amount of seasoning at once.

[0050] Experimental design

[0051] 1. Viscosity measurement

[0052] Purpose: To determine the viscosity of sauces under different conditions in order to evaluate their texture stability and mouthfeel properties.

[0053] Experimental methods:

[0054] The viscosity of the sauce was measured using a rotational viscometer (Brookfield viscometer) at different rotation speeds (10 rpm, 20 rpm, 50 rpm).

[0055] The temperature was controlled under two conditions: room temperature (25°C) and refrigeration (4°C) to simulate different storage and usage environments.

[0056] Three repeated measurements were performed under each condition and the average value was taken.

[0057] Example of experimental results:

[0058] At 25°C, the viscosity of the sauce was measured as follows: 10 rpm = 4500 cP; 20 rpm = 3000 cP; 50 rpm = 1500 cP.

[0059] At 4°C, the viscosity of the sauce was measured as follows: 10 rpm = 6000 cP; 20 rpm = 4000 cP; 50 rpm = 2000 cP.

[0060] Data Analysis:

[0061] Experimental data show that under refrigerated conditions, the viscosity of the sauce increases significantly, which means that the sauce can still maintain sufficient thickness and stability at low temperatures and is suitable for refrigerated storage and use.

[0062] The decrease in viscosity value gradually decreases with the increase in rotation speed, indicating that the sauce has good shear thinning properties and can maintain moderate fluidity under different usage conditions.

[0063] 2. Consistency measurement

[0064] Purpose: To evaluate the consistency of the sauce to ensure it meets consumer expectations in terms of taste and texture.

[0065] Experimental methods:

[0066] The flow distance of the sauce was measured using a Bostwick consistency meter.

[0067] The same amount (100 ml) of sauce sample was used to measure the flow distance (cm) within 30 seconds.

[0068] The test was performed three times at two temperatures, 25°C and 4°C, and the average flow distance was calculated.

[0069] Experimental results:

[0070] At 25°C, the average flow distance of the sauce is 4.2 cm.

[0071] At 4°C, the average flow distance of the sauce was 3.5 cm.

[0072] Data Analysis:

[0073] The data showed that the sauce had a smaller flow distance at both temperatures, indicating that the sauce had a thicker consistency and was suitable for use in salad dressings, for example.

[0074] Under low temperature conditions, the flow distance was slightly reduced, further indicating that the consistency and stability of the sauce were better under refrigerated conditions.

[0075] 3. Other key texture parameters

[0076] Hardness and adhesion determination:

[0077] The hardness (penetration test) and adhesiveness (adhesiveness) of the sauce were measured using a texture analyzer (TA.XT2 texture analyzer).

[0078] Experimental method: Use a standard probe (such as a cylindrical probe with a diameter of 10 mm) to press into the sample at a fixed speed (1 mm / s), and record the maximum pressure (hardness) and the energy required to separate the probe from the sample (adhesion).

[0079] Experimental results:

[0080] Hardness: 15 g at 25°C, 20 g at 4°C.

[0081] Adhesion: The result measured at 25°C was 5 g.s, and the result measured at 4°C was 6.5 gs.

[0082] Data Analysis:

[0083] Under refrigerated conditions, the hardness and adhesion increased slightly, indicating that the sauce had better texture stability and taste performance under refrigeration and was suitable for long-term storage and use.

[0084] 4. Summary

[0085] The experimental data fully supports the innovativeness of this recipe: through the unique combination of taro paste and milk powder, the texture and taste of traditional high-fat sauce are achieved while maintaining low fat and low calories.

[0086] Viscosity, consistency and other texture parameters show that the formulation maintains stable physical properties and excellent sensory properties under different temperatures and usage conditions.

[0087] Compared with the traditional oil and egg formula, the present invention creates a revolutionary seasoning base made of natural plant vegetables and milk protein as raw materials. It does not use the oils and emulsifiers (such as egg yolks) in the traditional formula at all, breaking the calorie barrier caused by them, achieving true low-calorie, sugar-free, low-oil, and no additives, while at the same time highly restoring the traditional rich taste.

[0088] Embodiment 2: The present invention relates to an oil-free and egg-free seasoning formula prepared by plant starch and milk protein, comprising the following components: plant starch, plant fiber, milk protein and purified water.

[0089] When oats are selected, the weight composition of oats and purified water is 10 parts of oats and 30-60 parts of purified water.

[0090] As a technical improvement, the following steps are included: the ratio of oats to water is 1:3-6, after mixing and cooking, milk protein is added in a ratio of 5:1 to form a base sauce, wherein the milk protein can be selected from milk powder, milk, yogurt, fermented milk or cabbage powder.

[0091] As a technical improvement, plant fiber is added to the base sauce as needed to form different viscosity concentrations, wherein the plant fiber can be cabbage powder.

[0092] The present invention has the following significant advantages:

[0093] 1. Low cholesterol: Since the present invention completely avoids the use of egg yolk ingredients in traditional salad dressings, this means that the product does not contain any cholesterol and is particularly suitable for consumers who need to control cholesterol intake. Egg yolk is the main source of cholesterol in salad dressings, and this formula uses a natural plant base (such as taro or oats) instead of egg yolk, which fundamentally reduces the cholesterol content in the product.

[0094] 2. Low fat and low calories: Traditional salad dressings often contain a high proportion of vegetable oil, which leads to high calories and does not conform to the concept of healthy light meals. The present invention innovatively uses taro, oats and purified water as the main raw materials, without adding any oil, which greatly reduces the fat content and calories of the product. For consumers who are concerned about calorie intake, this feature makes this product a real light meal choice.

[0095] 3. No added sugar: The present invention uses natural sugar substitutes to replace the sucrose in traditional salad dressings, which not only meets consumers' demand for reduced-sugar products, but also provides a safe choice for diabetics or people who need to control their sugar intake. The design of no added sugar ensures the sweet sensory experience of the product while significantly reducing the overall calories.

[0096] 4. No artificial emulsifier: Conventional salad dressings rely on egg yolk as a natural emulsifier, while the formula of the present invention successfully stabilizes the structure of the sauce through starch gelatinization technology and the addition of milk powder, without the need for any artificial emulsifier. This makes the product more natural and caters to the current market demand for "clean label" food.

[0097] 5. Health benefits of taro: Taro is rich in dietary fiber, which helps promote intestinal health, enhance satiety, and help control weight. At the same time, taro is also rich in vitamin C, vitamin B6, potassium and other nutrients, which can improve immunity, support cardiovascular health and promote the body's metabolic function. The low calorie and high fiber characteristics of taro make it an ideal choice for a healthy diet.

[0098] 6. Health benefits of oats: The taro in the present invention can also be replaced by oats to further increase the nutritional diversity of the formula. Oats are rich in beta-glucan, a dietary fiber that can lower cholesterol and blood sugar levels, help improve heart health, and increase satiety and help control appetite. Oats also contain a variety of antioxidant ingredients and important vitamins and minerals, such as magnesium, iron, zinc and vitamin B, which help regulate metabolism and support overall health.

[0099] Through these improvements, the present invention not only highly restores the texture and flavor of traditional salad dressing in terms of sensory experience, but more importantly, achieves significant breakthroughs in nutritional value and healthiness, conforming to the current consumer's strong demand for natural, low-fat, and low-calorie foods. Whether using taro or oats as the base, the product has significant health benefits, and is particularly suitable for people who manage their health and lose fat, as well as modern consumers who pay attention to the food ingredient list.

[0100] Unique combination of ingredients: Utilizing the natural colloid properties of taro paste and oats and the emulsifying properties of milk powder, the ideal taste of the sauce is achieved in a low-calorie way. This formula not only solves the health issues of traditional high-fat salad dressings, but also maintains the texture and flavor that consumers expect.

[0101] Innovative application of the processing process: By controlling the heating temperature, mixing rate and addition order, the gelatinization effect of plant starch and the emulsification ability of milk protein are maximized. This combination of application is still innovative in the sauce field and can achieve differentiated product positioning.

Claims

1. A seasoning formula prepared from vegetable starch and milk protein without oil or egg, It is characterized in that It includes the following ingredients: vegetable starch, vegetable fiber, milk protein and purified water.

2. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 1, It is characterized in that The plant starch is selected from taro or oats.

3. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 2, It is characterized in that When taro is selected, the weight components of the taro and pure water are 10-30 parts of taro and 50 parts of pure water.

4. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 3, It is characterized in that The method comprises the following steps: mixing taro and purified water, heating and cooking them, then uniformly stirring to form a mixture, setting aside to cool, and then adding milk protein to form a base sauce, wherein the ratio of the cooled mixture to the milk protein is 11:1, and the milk protein can be selected from milk powder, milk, yogurt, and fermented milk.

5. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 4, It is characterized in that Plant fiber is added into the base sauce to form different viscosities as required, wherein the plant fiber can be cabbage powder or the like.

6. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 5, It is characterized in that Add salt, vinegar, sugar substitute, spices, flax seeds, sesame seeds, etc. to the base sauce to form different flavor seasonings.

7. The oil-free and egg-free seasoning formula prepared from vegetable starch and milk protein according to claim 6, It is characterized in that The salt concentration should be kept below 2% (by weight), and the vinegar should be added gradually to keep the pH value of the sauce between 4.0 and 4.3 to minimize the impact on the gelatinization stability of starch.

8. The oil-free and egg-free seasoning recipe prepared from vegetable starch and milk protein according to claim 2, It is characterized in that When oats are selected, the weight composition of oats and purified water is 10 parts of oats and 30-60 parts of purified water.

9. The oil-free and egg-free seasoning recipe prepared from vegetable starch and milk protein according to claim 8, It is characterized in that The method comprises the following steps: mixing oats and water in a ratio of 1:3-6, cooking, and then adding milk protein in a ratio of 5:1 to form a base sauce, wherein the milk protein can be selected from milk powder, milk, yogurt, and fermented milk.

10. The oil-free and egg-free seasoning recipe prepared from vegetable starch and milk protein according to claim 9, It is characterized in that Plant fiber is added into the base sauce to form different viscosities as required, wherein the plant fiber can be cabbage powder.