Method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion filling gel

Abstract

The invention discloses a method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion filling gel, and belongs to the field of food processing. According to the vegetarian whole egg prepared by the invention, the selected raw materials are high in nutritional value, and yeast protein and soy isolate protein are compounded to simulate the protein content and amino acid characteristics in natural egg white; the oil body is rich in lecithin and polyunsaturated fatty acid so as to simulate high-quality fat and color of yolk; lotus seed resistant starch is RS3 type resistant starch capable of relieving allergy, and it is found that the lotus seed resistant starch can improve the gel characteristic in a certain concentration range so as to be matched with the egg texture. The method disclosed by the invention is simple in processing technology, green and environment-friendly, vegetarian whole eggs with nutrient composition, texture and color similar to those of eggs are obtained, and a diversified nutritional supplement is provided for egg allergic persons and vegetarian persons.

Description

Technical Field

[0001] The present invention relates to a method for preparing vegan whole eggs by filling gels with lotus seed resistant starch-protein-based oil body emulsions, belonging to the field of food processing. Background Art

[0002] As one of the most consumed animal-derived foods globally, eggs are rich in nutrition and are a good source of protein. However, the high cholesterol content and allergens in eggs cannot be ignored. Coupled with the growing dietary needs of vegetarians, some consumers are unable to consume traditional eggs. Therefore, it is particularly important to develop vegan egg substitutes.

[0003] In the context of global food sustainability, there is a high degree of attention to sustainable alternative protein sources, especially plant proteins and microbially fermented-derived proteins. Among them, plant proteins are rich, inexpensive, and have powerful functions, making them particularly suitable for formulating the next generation of plant-based foods. In existing research on plant-based eggs, proteins and polysaccharides are preferably used as the main raw materials for plant-based eggs. Among the proteins used to replace eggs, legume proteins have attracted extensive attention due to their unique nutritional and health functions and rich bioactive substances. Soy protein isolate has good functional properties such as emulsification and gelation, and contains 8 essential amino acids for the human body, and the content of some amino acids exceeds the standards recommended by FAO / WHO, being rich in nutrition. Some studies at home and abroad have confirmed the feasibility of using soy protein isolate to prepare egg substitutes. However, plant proteins generally have the problem of insufficient methionine content, and relying solely on plant proteins may not meet the nutritional needs of some people.

[0004] In addition, plant proteins usually have a relatively compact structure, and their functional properties such as solubility and emulsification are poor. The gel structures formed are loose and not easy to form. Therefore, existing research and product development focus more on the texture properties of egg substitutes, ignoring the nutritional needs of consumers and the demands for clean labels.

[0005] Lotus seed resistant starch is a specific dietary fiber that can reduce postprandial blood glucose and insulin levels. At the same time, some studies have confirmed that lotus seed resistant starch alleviates food allergies by regulating the gut microbiota profile. However, there is still a lack of systematic research on the interaction mechanism between lotus seed resistant starch and proteins / lipids in food matrices and its impact on texture, which limits its application in food development. Therefore, based on the assembly effect of lotus seed resistant starch-compound proteins and vegetable oil bodies, designing a vegan whole egg with a texture and nutritional characteristics similar to eggs has extremely high practical and economic value, providing a diverse nutritional supplement for egg allergy sufferers and vegetarians. Summary of the Invention

[0006] [Technical Problems]

[0007] Plant proteins usually have a relatively compact structure, with poor functional properties such as solubility and emulsifying properties, and the gel structures formed are loose and not easy to form. Therefore, it is a challenge to create plant-based foods that accurately mimic the appearance, feel, taste, and nutritional characteristics of the animal products they are intended to replace.

[0008] [Technical Solution]

[0009] In order to meet the diverse nutritional supplement product needs of egg allergy sufferers and vegetarians, the purpose of the present invention is to provide a technical method for developing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsions filled gels. This processing technology is simple, environmentally friendly, and can obtain vegetarian whole eggs with similar nutritional composition, texture, and color to eggs.

[0010] The first object of the present invention is to provide a method for preparing vegetarian whole eggs, including the steps of:

[0011] (1) Mix an aqueous solution of soy protein isolate and an aqueous solution of yeast protein to obtain a binary protein gel base; add lotus seed resistant starch and shear and disperse to obtain a mixed system;

[0012] (2) Add curcumin-soybean oil bodies to the mixed system and stir to obtain a protein-coated curcumin-soybean oil body microemulsion;

[0013] (3) Add transglutaminase to the protein-coated curcumin-soybean oil body microemulsion, crosslink and heat-treat to obtain vegetarian whole eggs.

[0014] In one embodiment, in the binary protein gel base of step (1), the mass ratio of soy protein isolate to yeast protein is 60-70:5-15.

[0015] In one embodiment, in the mixed system of step (1), the addition amount of lotus seed resistant starch is 0.05-0.6 wt%.

[0016] Optionally, the shear dispersion in step (1) is shear dispersion at 7000-9000 rpm for 1-5 min.

[0017] In one embodiment, in the protein-coated curcumin-soybean oil body microemulsion of step (2), the concentration of curcumin-soybean oil bodies is 5-15 wt%.

[0018] In one embodiment, the addition amount of transglutaminase in step (3) is 1-8 U / g of the total mass of soy protein isolate, yeast protein, and curcumin soybean oil bodies.

[0019] Optionally, the crosslinking is crosslinking at 25-60 °C for 5-30 min.

[0020] In one embodiment, the preparation method of curcumin-soybean oil bodies is as follows:

[0021] Mix soybeans with sodium bicarbonate solution, soak, crush, and stir, then filter to obtain an oil body suspension, and centrifuge to obtain soybean oil bodies;

[0022] Dissolve curcumin in sodium hydroxide solution, mix with soybean oil bodies, adjust the pH, and stir in the dark to obtain curcumin-soybean oil bodies.

[0023] In one embodiment, the preparation method of curcumin-soybean oil bodies is as follows:

[0024] Mix soybeans with 0.1M NaHCO 3 solution at a mass ratio of 1:7, soak at 4°C for 20 h, then blend with a blender for 6 min, adjust the pH to 11.0, stir in a water bath at 50°C for 2 h, filter to obtain an oil body suspension, and centrifuge at 4°C and 10000 rpm for 20 min to obtain soybean oil bodies;

[0025] (2) Preparation of soybean oil body-curcumin emulsion

[0026] Dissolve curcumin in 0.2M NaOH (concentration 0.4 wt%), mix with soybean oil bodies at a mass ratio of 1:5, adjust the pH to 7.0, and stir in the dark for 30 min to obtain curcumin-soybean oil bodies.

[0027] The second object of the present invention is to provide a vegan whole egg prepared by any of the above methods.

[0028] The third object of the present invention is to provide the application of any of the above methods or the above vegan whole egg in the food field.

[0029] The fourth object of the present invention is to provide a vegan food containing the above vegan whole egg.

[0030] In one embodiment, the vegan food further contains acceptable food additives;

[0031] Optionally, the food additives include acidity regulators, anticaking agents, antifoaming agents, antioxidants, bleaching agents, leavening agents, colorants, color fixatives, emulsifiers, enzyme preparations, flavor enhancers, flour treatment agents, coating agents, moisture retainers, nutritional fortifiers, preservatives, stabilizers and coagulants, sweeteners, thickeners, spices, chewing gum base agents, and saltiness agents.

[0032] The fifth object of the present invention is to provide a method for improving the texture of a vegan whole egg food, which uses lotus seed resistant starch, soy protein isolate, yeast protein, and curcumin-soybean oil bodies to prepare a vegan whole egg, including the steps:

[0033] (1) Mix the aqueous solution of soy protein isolate and the aqueous solution of yeast protein to obtain a binary protein gel base; add lotus seed resistant starch, shear and disperse to obtain a mixed system;

[0034] (2) Add curcumin-soybean oil bodies to the mixed system and stir to obtain a protein-coated curcumin-soybean oil body microemulsion;

[0035] (3) Add transglutaminase to the protein-coated curcumin-soybean oil body microemulsion, crosslink and heat-treat to obtain a vegan whole egg.

[0036] In one embodiment, in the binary protein gel base of step (1), the mass ratio of soy protein isolate to yeast protein is 60-70:5-15.

[0037] In one embodiment, in the mixed system of step (1), the addition amount of lotus seed resistant starch is 0.05-0.6 wt%.

[0038] Optionally, the shear dispersion in step (1) is shear dispersion at 7000-9000 rpm for 1-5 min.

[0039] In one embodiment, in the protein-coated curcumin-soybean oil body microemulsion of step (2), the concentration of curcumin-soybean oil bodies is 5-15 wt%.

[0040] In one embodiment, the addition amount of transglutaminase in step (3) is 1-8 U / g of the total mass of soy protein isolate, yeast protein and curcumin soybean oil bodies.

[0041] Optionally, the crosslinking is at 25-60 °C for 5-30 min.

[0042] [Beneficial effects]

[0043] The present invention broadens the application of lotus seed resistant starch in the field of food processing and provides a method for preparing a vegan whole egg based on a lotus seed resistant starch-protein-based oil body emulsion-filled gel. The vegan whole egg prepared by the present invention has a simple process, clean labels, and balanced nutrition, and has a similar nutritional composition, texture, and color to cooked eggs. In terms of consumption, it reduces the "choking" taste of real eggs and provides a diverse nutritional supplement for egg allergy sufferers and vegetarians.

[0044] The lotus seed resistant starch of the present invention is an RS3 type resistant starch that can relieve allergies and is beneficial to intestinal health. Through research, it is found that within a certain concentration range, it can improve its gel properties to match the texture of eggs; yeast protein is combined with soy protein isolate, rich in comprehensive amino acids and with a total protein content reaching 11 wt%, to simulate the protein content and amino acid characteristics in natural egg white; curcumin-soybean oil body emulsion is rich in beneficial fat-soluble bioactive substances such as lecithin and polyunsaturated fatty acids and can simulate the high-quality fat and color of vegetarian whole eggs. Brief Description of the Drawings

[0045] Figure 1 It is the color appearance diagram of the vegetarian whole egg (left A) and the real whole egg (right B) added with 0.2% lotus seed resistant starch in Example 1;

[0046] Figure 2 It is the friction comparison result of the vegetarian whole egg and the real whole egg prepared with different addition amounts of lotus seed resistant starch in Example 1;

[0047] Figure 3 It is the texture comparison result of the gels prepared in Comparative Examples 1-6 and the real eggs. In order to better examine the gel texture, curcumin was not added in Comparative Examples 1-6; among them, a is Comparative Example 1, b is Comparative Example 2, c is Comparative Example 3, d is Comparative Example 4, e is Comparative Example 5, and f is Comparative Example 6. Detailed Description of the Invention

[0048] The following describes the preferred embodiments of the present invention. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0049] Raw materials used in the examples:

[0050] The preparation method of lotus seed resistant starch refers to Patent CN113024676A;

[0051] Soy protein isolate was purchased from Shanghai Yuanye Bio-Technology Co., Ltd.;

[0052] Yeast protein was provided by Angel Yeast Co., Ltd.;

[0053] Transglutaminase was purchased from Shanghai Yuanye Bio-Technology Co., Ltd., with an enzyme activity of 200 U / g;

[0054] Curcumin was purchased from Shanghai Yuanye Bio-Technology Co., Ltd.;

[0055] Referring to Patent CN116602404A, the preparation of soybean oil body-curcumin emulsion is carried out as follows:

[0056] (1) Extraction of soybean oil bodies:

[0057] Soybeans and 0.1M NaHCO 3The solution was mixed in a mass ratio of 1:7, soaked at 4°C for 20 h, then whipped with a blender for 6 min, the pH was adjusted to 11.0, stirred in a water bath at 50°C for 2 h, and an oil body suspension was obtained after filtration. It was centrifuged at 4°C and 10,000 rpm for 20 min to obtain soybean oil bodies;

[0058] (2) Preparation of soybean oil body-curcumin emulsion

[0059] Curcumin was dissolved in 0.2 M NaOH (concentration 0.4 wt%), mixed with soybean oil bodies in a mass ratio of 1:5, and after adjusting the pH to 7.0, it was stirred in the dark for 30 min to obtain a curcumin-soybean oil body emulsion.

[0060] Detection method

[0061] 1. Texture detection method

[0062] The texture properties of the vegetarian whole egg were evaluated by double-cycle compression using a texture analyzer. The probe diameter was 25.4 mm, the test speed was 2 mm / s, the deformation was 70%, and the natural trigger force was 0.15 N. Each sample was measured 3 times and the average value was taken.

[0063] 2. Friction detection method

[0064] The tribological test was carried out in a tribometer equipped with a three-plate ball rotational rheometer. The coefficient of friction (μ) was obtained from a sliding speed of 0.1 mm / s to 200 mm / s when a normal force of 3 N was applied at 37°C.

[0065] Example 1: A method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion-filled gel

[0066] 1. A method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion-filled gel, comprising the steps of:

[0067] (1) Preparation of a binary protein gel matrix

[0068] An aqueous solution of soy protein isolate at 0.08 g / mL and an aqueous solution of yeast protein at 0.03 g / mL were mixed and stirred at room temperature for 20 - 30 min in a volume ratio of 8:3 using a stirrer to obtain a binary protein gel matrix;

[0069] (2) Filling with lotus seed resistant starch

[0070] Lotus seed resistant starch with mass concentrations of 0 wt%, 0.05 wt%, 0.1 wt%, 0.2 wt%, and 0.4 wt% was added to the binary protein gel matrix respectively, and shear dispersion was carried out at 8000 rpm for 1.5 - 2 min to obtain a mixed system;

[0071] (3) Preparation of protein-coated curcumin-soybean oil body microemulsion

[0072] Add curcumin - soybean oil bodies to the mixed system so that the curcumin - soybean oil bodies in the protein - coated curcumin - soybean oil body microemulsion reach 10 wt%, and stir magnetically at 450 rpm for 30 min to obtain the protein - coated curcumin - soybean oil body microemulsion;

[0073] (4) Transglutaminase and thermal cross - linking

[0074] Add transglutaminase at 4 U / g (soybean protein isolate + yeast protein + curcumin - soybean oil bodies) to the protein - coated curcumin - soybean oil body microemulsion, cross - link at 50 °C for 10 min, and perform heat treatment at 95 °C for 20 min after cross - linking is completed to obtain a vegan whole - egg analog filled with lotus seed resistant starch - filled protein - based soybean oil body emulsion.

[0075] 2. Characterization of vegan whole - egg

[0076] Take the vegan whole - eggs prepared with different addition amounts of lotus seed resistant starch in 1, and use real whole - eggs (steamed eggs) as a control. The characterization results are as follows:

[0077] (1) Color appearance

[0078] The appearance is as Figure 1 shown, and color difference evaluation was carried out on the vegan whole - egg prepared with 0.2% lotus seed resistant starch. Compared with real eggs, there are no significant differences in lightness (L*) and yellow value (a*).

[0079] (2) Texture

[0080] Texture profile analysis can simulate the mechanical process of human chewing food and evaluate the texture properties of solid food. The texture property results of the oil - body emulsion - filled gel and real whole - eggs (steamed eggs) regulated by different concentrations of lotus seed resistant starch are shown in Table 1.

[0081] Table 1 Texture property results

[0082]

[0083]

[0084] The results show that lotus seed resistant starch can improve the texture properties of the gel. Under the regulation of different concentrations, the vegan whole - eggs simulated by the oil - body emulsion - filled gel show hardness and chewiness closer to those of real whole - egg gels. That is, the energy consumption level required for the vegan whole - egg to be chewed to a swallowable state is equivalent to that of eggs.

[0085] (3) Friction

[0086] Friction analysis was carried out on the prepared vegan whole - eggs and real whole - eggs (steamed eggs) using a rotational rheometer, and the results are asFigure 2 As shown in the figure. The results show that the friction coefficients of the oil body emulsion-filled gel in both the mixing and hydrodynamic states are smaller than those of eggs, and the friction coefficient always decreases with the increase in the concentration of lotus seed resistant starch.

[0087] Among them, the emulsion gel with 0.2 wt% lotus seed resistant starch added has the lowest friction coefficient, indicating that the vegetarian whole egg prepared by adding lotus seed resistant starch has a good lubricating perception during oral processing.

[0088] In summary, the results show that the vegetarian whole egg prepared with the oil body emulsion-filled gel added with lotus seed resistant starch exhibits ultra-low friction characteristics compared to real cooked eggs, has a better smoothness sensory perception in the mouth, and reduces the "choking" taste of food eggs. When the addition amount of lotus seed resistant starch is 0.2 wt%, the prepared vegetarian whole egg has the best effect.

[0089] Comparative Example 1: Without adding transglutaminase cross-linking

[0090] Based on the optimal formula of Example 1, the transglutaminase cross-linking process in step (4) was omitted, and the remaining steps were the same as those in Example 1 to prepare the gel.

[0091] Comparative Example 2: Changing the addition amount of lotus seed resistant starch

[0092] Based on the optimal formula of Example 1, the addition amount of lotus seed resistant starch in step (2) was changed to 0.8 wt%, and the remaining steps were the same as those in Example 1 to prepare the gel.

[0093] Comparative Example 3: Without adding yeast protein

[0094] Based on the optimal formula of Example 1, yeast protein was not added in step (1), and the concentration of soy protein isolate was kept the same as the total protein concentration in Example 1 to prepare the gel.

[0095] Comparative Example 4: Using other resistant starches

[0096] Based on the optimal formula of Example 1, the lotus seed resistant starch in step (2) was replaced with corn resistant starch at the same concentration, and the remaining steps were the same as those in Example 1 to prepare the gel.

[0097] Comparative Example 5: Using conventional soybean oil

[0098] Based on the optimal formula of Example 1, 10 wt% curcumin-soybean oil body in step (3) was replaced with 10 wt% conventional soybean oil.

[0099] The remaining steps were the same as those in Example 1 to prepare the gel.

[0100] Comparative Example 6: Without 50 °C treatment

[0101] On the basis of the optimal formulation of Example 1, the treatment process at 50 °C for 10 min in step (4) was omitted, and the prepared microemulsion was directly heat-treated at 95 °C. The remaining steps were the same as those in Example 1, and a gel was prepared.

[0102] Take the gels prepared in Comparative Examples 1-6 and detect their texture properties. The results are shown in Table 2 and Figure 3 as follows.

[0103] Table 2 Texture data of comparative examples

[0104]

[0105] Note: "-" indicates that it does not form, and there is no test data.

[0106] In food texture analysis, hardness is a key mechanical index, which intuitively reflects the compressive strength of the gel system to resist deformation. Generally speaking, the higher the hardness, elasticity and adhesiveness, the finer the chewing and the better the chewiness.

[0107] The results show that the gel prepared without adding yeast protein has a loose structure, and the gel prepared by replacing the oil phase with conventional soybean oil (Comparative Example 5) does not form;

[0108] Compared with Example 1, 0.8 wt% lotus seed resistant starch (Comparative Example 2) did not enhance the texture of the gel;

[0109] The improvement of gel quality and the matching effect of egg gel by corn resistant starch at the same concentration are not as good as those of lotus seed resistant starch (Comparative Example 4);

[0110] The texture of the gel without adding transglutaminase (Comparative Example 1) and the gel without treatment at 50 °C for 10 min (Comparative Example 6) is quite different from that of egg gel.

[0111] In summary, the gels prepared in Comparative Examples 1-6 cannot achieve the effect of simulating the texture of whole eggs.

[0112] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A method for preparing vegetarian whole eggs, characterized in that: Includes steps: (1) mixing a soy protein isolate aqueous solution and a yeast protein aqueous solution to obtain a binary protein gel base; adding lotus seed resistant starch, shearing and dispersing, to obtain a mixed system; (2) adding curcumin-soybean oil body into the mixed system and stirring to obtain a protein-coated curcumin-soybean oil body microemulsion; (3) Add transglutaminase to the protein-coated curcumin-soybean oil microemulsion, cross-link and heat-treat to obtain a vegetarian whole egg.

2. The method according to claim 1, characterized in that In the binary protein gel base of step (1), the mass ratio of soy protein isolate to yeast protein is 60-70:5-15.

3. The method according to claim 1, characterized in that In the mixing system of step (1), the amount of lotus seed resistant starch added is 0.05-0.6 wt %; Optionally, the shear dispersion in step (1) is shear dispersion at 7000-9000 rpm for 1-5 min.

4. The method according to claim 1, characterized in that In the protein-coated curcumin-soybean oil body microemulsion of step (2), the concentration of curcumin-soybean oil body is 5-15wt%.

5. The method according to claim 1, characterized in that In step (3), the amount of transglutaminase added is 1 to 8 U / g; Optionally, the crosslinking is performed at 25-60° C. for 5-30 min.

6. Vegetarian whole egg prepared by the method according to any one of claims 1 to 5.

7. Use of the method according to any one of claims 1 to 5 or the vegetarian whole egg according to claim 6 in the food field.

8. A vegetarian food, characterized in that: Contains the vegetarian whole egg according to claim 6.

9. The vegetarian food according to claim 8, characterized in that The vegetarian food also contains acceptable food additives; Optionally, the food additives include acidity regulators, anticaking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, colorants, color protectants, emulsifiers, enzyme preparations, flavor enhancers, flour treatment agents, coating agents, moisture retaining agents, nutritional enhancers, preservatives, stabilizers and coagulants, sweeteners, thickeners, spices, gum bases, and salting agents.

10. A method for improving the texture of vegetarian whole egg food, characterized in that: The method for preparing vegetarian whole eggs using lotus seed resistant starch, isolated soy protein, yeast protein and curcumin-soybean oil body comprises the following steps: (1) mixing a soy protein isolate aqueous solution and a yeast protein aqueous solution to obtain a binary protein gel base; adding lotus seed resistant starch, shearing and dispersing, to obtain a mixed system; (2) adding curcumin-soybean oil body into the mixed system and stirring to obtain a protein-coated curcumin-soybean oil body microemulsion; (3) Add transglutaminase to the protein-coated curcumin-soybean oil microemulsion, cross-link and heat-treat to obtain a vegetarian whole egg.

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