Plant-based emulsified protein gels fat analogue and its product

Abstract

This invention relates to a plant-based emulsion-like protein gel and a plant-based emulsion-like protein. The plant-based emulsion-like protein can simulate the fat contours of short ribs and ribeye steaks using 3D printing technology, thus shortening the printing process. This demonstrates the application potential of hydrocolloids, proteins, and vegetable oils in 3D contour food printing and can serve as a novel approach to obtaining vegetarian imitations of animal fats.

Claims

1. A plant-based imitation emulsion protein gel comprising canola oil, zein, sodium alginate, and pea protein, wherein the ratio of zein to sodium alginate is 1:1, the concentration of canola oil is 25-35%, the concentrations of zein and sodium alginate are 2.750-3.50%, and the concentration of pea protein is 1.0-5.0%.

2. The plant-based imitation emulsion protein gel as described in claim 1, wherein the rapeseed oil concentration is 28.337%; the corn gum concentration is 3.145%; the sodium alginate concentration is 3.145%; and the pea protein concentration is 2.334%.

3. A plant-based imitation emulsion protein, comprising any one of claims 1 to 2, a plant-based imitation emulsion protein gel, and prepared by a layer-by-layer printing process, wherein the layer-by-layer printing conditions are: nozzle size of 0.8 to 4.0 mm, printing temperature of 25 to 45°C, printing speed of 600 mm / min, line thickness of 0.7 to 3.4 mm, turning speed factor of 1, food flow rate of 1.4, interlayer spacing of 0.8 to 3.5 mm, and fill factor of 1%.

4. The plant-based imitation emulsion protein as described in claim 3, wherein the lamination printing is a single-wall printing.

5. The plant-based imitation emulsion protein as described in claim 3, wherein the lamination printing is a double-walled printing.

6. The plant-based imitation emulsion protein as described in claim 3, wherein the lamination printing conditions are: nozzle size 0.8 mm, printing temperature 25~45℃, printing speed 600 mm / min, line thickness 0.7 mm, turning speed factor 1, food flow rate 1.4, interlayer spacing 0.8 mm, and fill factor 1%.

7. The plant-based imitation emulsion protein as described in claim 3, wherein the lamination printing conditions are: 3D printing nozzle size of 1.5 mm, printing temperature of 25~45℃, printing speed of 600 mm / min, line thickness of 1.4 mm, turning speed factor of 1, food flow rate of 1.4, interlayer spacing of 1.4 mm, and fill factor of 1%.

8. The plant-based imitation emulsion protein as described in claim 3, wherein the lamination printing conditions are: 3D printing nozzle size of 4.0 mm, printing speed of 600 mm / min, line thickness of 3.4 mm, turning speed factor of 1, food flow rate of 1.4, interlayer spacing of 3.5 mm, and fill factor of 1%.

9. The plant-based imitation emulsion protein as described in claim 3, having a cohesiveness between 0.2 and 0.9 according to Japanese standards for long-term care foods.

Images