Preparation method of fungus protein chickpea protein-based special meat balls for people with dysphagia

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of fungus protein chickpea protein-based meat balls special for people with dysphagia. The high-protein food with a stable gel network is formed through TG enzyme cross-linking according to a specific ratio (94-96% of fungal protein powder and 4-6% of chickpea protein). The product is verified by I DDS I to reach the 5-grade standard (the product can be easily crushed in a fork pressure test and naturally slides in a spoon inclination test), the protein content is 16.7 g / 100g, and the problems of nutrient dilution and uncontrollable texture of food with dysphagia are solved. The beverage is suitable for nutrition supplement of people with dysphagia such as old people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing meatballs specially designed for people with dysphagia based on fungal protein and chickpea protein. Background Art

[0002] As people age, the tissue structures of the mouth, pharynx, and esophagus of the elderly undergo degenerative changes, making them susceptible to swallowing dysfunction. Elderly people generally have long-term problems with insufficient protein and energy intake, which can lead to weight loss, muscle atrophy, and even death. As a major global public health issue, one of the core hidden dangers of swallowing disorders is malnutrition. Texture-modified foods (TMFs) are currently the most recommended dietary plan for the management of swallowing disorders. These foods are processed to soften the texture, but may have a monotonous and unnatural appearance. Although food shaping is an effective measure, it cannot solve the problem of nutrient dilution.

[0003] Against the backdrop of the "big food concept," contemporary food production faces growing consumer demand for healthy and sustainable diets. Traditional animal meat is gradually being replaced by plant protein, insect protein, and microbial protein (bacteria, yeast, fungi, algae, etc.). With technological advancements in the food industry, plant protein has been able to simulate the fiber structure, color, flavor, and chewiness of animal meat through technologies such as extrusion texturization, enzymatic modification, and flavor regulation, with the degree of simulation continuing to improve. However, plant protein relies on the agricultural industry, which consumes a large amount of water and land resources. Fusarium, as a recognized safe fungal protein with a natural meaty fiber texture, has been used in the development of meat substitutes, but has not yet resulted in a product that meets the international standard for swallowed food grading, IDDSI test levels 4-6. Fungal protein may lack ideal functional properties in its unmodified state and usually requires biological or physical treatment to improve its functional properties.

[0004] In summary, people with dysphagia (especially the elderly) are at risk of malnutrition, and existing texture-modified foods (TMFs) often face problems of nutrient dilution and unstable texture.

[0005] Plant protein meat substitutes are limited by planting resources. Although fungal protein has a fibrous texture, its functional properties are insufficient when it is not modified. Products that meet the IDDSI 4-6 standards have not yet been developed.

[0006] The existing technology lacks a solution that can simultaneously solve the problems of texture adaptability and high protein content through synergistic cross-linking of proteins. To this end, we provide a method for preparing meatballs specifically for people with dysphagia based on fungal protein and chickpea protein. Summary of the Invention

[0007] The present invention aims to provide a method for preparing meatballs specially formulated for people with dysphagia based on mycoprotein and chickpea protein.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] Mycoprotein chickpea protein-based meatballs for people with dysphagia, including:

[0010] The following components are included by weight percentage:

[0011] 94%-96% fungal protein powder derived from Fusarium HBCD10252;

[0012] 4% to 6% chickpea protein isolate;

[0013] 0.4% to 0.5% transglutaminase;

[0014] 100% to 102% water;

[0015] The meatballs are cross-linked by TG enzyme to form a gel network, have a protein content of ≥16.7 g / 100 g, and meet the requirements of level 5 of the international swallowing disorder food standard.

[0016] 2. The mycoprotein chickpea protein-based meatballs for people with dysphagia according to claim 1, wherein the IDDSI level 5 requirement is reflected in:

[0017] (a) Can be easily crushed in the fork pressure test without whitening of the thumb nail;

[0018] (b) In the spoon tilt test, the sample can slide naturally off the spoon surface without external force.

[0019] 3. The fungal protein chickpea protein-based meatballs for people with dysphagia according to claim 1, wherein the fungal protein powder is prepared by a method comprising the following steps:

[0020] (i) inoculating a Fusarium species into a solid culture medium containing a potato extract and culturing at 28-30° C. to obtain a bacterial lawn;

[0021] (II) inoculating the bacterial lawn into a liquid fermentation medium and culturing the culture at 28-30°C and 150 rpm for 4-6 days;

[0022] (III) The mycelial pellets were obtained by filtration, freeze-dried at -50°C for 8 to 10 hours, and then ground through an 80-mesh sieve.

[0023] Preferably, the fungal protein chickpea protein-based meatballs for people with dysphagia, the solid culture medium and the liquid fermentation medium both contain: 20g of glucose, 3g of KH2PO4, 1.5g of MgSO4·7H2O, and 10mg of vitamin B1 added to each liter of potato extract, pH 6.0; the potato extract is prepared by boiling 200g of potato cubes in 1L of water for 30 minutes and then filtering.

[0024] Preferably, the method for preparing meatballs specifically for people with dysphagia based on mycoprotein chickpea protein comprises the following steps in sequence:

[0025] (1) dry-mixing the fungal protein powder and chickpea protein isolate;

[0026] (2) Add deionized water at a material-water ratio of 1:1 and stir to mix;

[0027] (3) Add TG enzyme and react at 50°C for 30 minutes to perform protein cross-linking;

[0028] (4) Heat in a water bath at 90°C for 20 minutes;

[0029] (5) After cooling, refrigerate at 4°C for 8 to 12 hours to form a gel;

[0030] (6) Steam for 5 minutes to set.

[0031] Preferably, in the method for preparing meatballs specifically for people with dysphagia based on fungal protein and chickpea protein, the amount of TG enzyme added in step (3) is 0.4% to 0.5% of the total mass of the protein.

[0032] Preferably, in the method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein, the refrigeration time in step (5) is 10 to 12 hours.

[0033] Preferably, the method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein meets the IDDSI level 5 standard.

[0034] The present invention has at least the following beneficial effects:

[0035] 1. Accurately meet the needs of people with swallowing disorders

[0036] IDDSI Level 5 Certification: Verified by the fork and spoon test, the addition of 4% to 6% chickpea protein enables the meatballs to meet international dysphagia food standards, with moist crumbs, low chewing strength, and high cohesion, making them safe and easy to swallow.

[0037] Protein fortification: The protein content of the finished product reaches 16.7g / 100g, which is much higher than that of ordinary texture-adjusted foods, solving the risk of malnutrition for people with swallowing disorders.

[0038] 2. Innovative protein ratio to improve texture performance

[0039] Fungal protein + chickpea protein synergistic effect:

[0040] Fusarium protein provides a meat-like texture, making up for the taste defects of plant protein;

[0041] Chickpea protein (4% to 6%) significantly improved gel cohesion (no residue in the spoon pour test) and increased the storage modulus (G'>G"), forming a stable elastic network.

[0042] Enzymatic cross-linking technology: TG enzyme catalyzes protein covalent cross-linking to enhance gel strength and avoid adding chemical colloids.

[0043] 3. Solve the pain points of traditional TMFs

[0044] No nutritional dilution: High-protein formula directly strengthens nutrition without relying on subsequent nutritional supplements.

[0045] Natural meat-like appearance: The fibrous structure of mycoprotein simulates the texture of real meat, improving the "mushy appearance" of traditional TMFs and increasing patients' willingness to eat.

[0046] 4. Resource sustainability advantage

[0047] Alternative to animal protein: Combining fungal protein with plant protein reduces dependence on land / water resources and fits in with the “big food view” strategy.

[0048] Safe strain application: Fusarium venenatum (preserved by authoritative organizations) is used, which meets food safety standards.

[0049] 5. Process standardization and scalability

[0050] The fermentation-drying-rehydration gel process is clear, and the parameters are clear (such as: TG enzyme 0.4% to 0.5%, 50° C. cross-linking for 30 minutes), which is suitable for industrial production.

[0051] Rheological data support: Dynamic viscoelastic analysis provides a scientific basis for texture control. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0053] Figure 1-3 This is a diagram showing the influence of different concentrations of chickpea protein (CPI) on the apparent viscosity and dynamic viscoelastic analysis of fungal protein-chickpea protein based meatballs.

[0054] (A) Apparent viscosity; (B) Storage modulus (G'); (C) Loss modulus (G"). DETAILED DESCRIPTION

[0055] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0056] Reference Figure 1-3 ,

[0057] Mycoprotein-chickpea protein-based meatballs specially formulated for people with dysphagia and a preparation method thereof comprise the following steps:

[0058] 1. Preparation of Fungal Protein Powder

[0059] (1) Source of strain: Fusarium venenatum Nirenberg HBCCD10252 was purchased from Shanghai Biotechnology Collection Center (SHBCC).

[0060] (2) Solid culture medium formula: 1.0 L potato extract, 20.0 g glucose, 3.0 g KH2PO4, 1.5 g MgSO4·7H2O, 10 mg vitamin B1, 15.0 g agar, pH 6.0. Preparation of potato extract: Peel and cut potatoes into pieces. Take 200 g of the potato extract and add 1 L of purified water. Boil for 30 min. Add purified water to 1 L. Filter through gauze to remove the potato pieces.

[0061] Fermentation medium formula: potato extract 1.0 L, glucose 20.0 g, KH2PO4 3.0 g, MgSO4·7H2O 1.5 g, vitamin B1 10 mg, pH 6.0. The potato extract was prepared as above.

[0062] Fermentation process: Scrape 3-5 loops of bacterial moss and inoculate it into the seed culture medium. After obtaining the seed solution, transfer 5% of the inoculum to the fermentation medium. Fermentation conditions: 28-30℃, 150r / min, incubate for 4-6 days.

[0063] The fermentation liquid was filtered through 3-5 layers of gauze to collect the mycelial pellets, which were then freeze-dried in a vacuum (-50°C, 8-10 hours). The dried product was ground and passed through an 80-mesh sieve to obtain the fungal protein powder.

[0064] 2. Preparation of meatballs for people with dysphagia based on mycoprotein-chickpea protein

[0065] Different concentrations of chickpea protein isolate (0%, 2%, 4%, and 6% (w / w) in the control group) were added to the fungal protein powder and mixed evenly with deionized water in a 1:1 ratio (water to mixed powder weight ratio). 0.4% to 0.5% (w / w) of TG enzyme (to promote protein covalent cross-linking) was then added and reacted at 50°C for 30 minutes. The mixture was heated in a 90°C water bath for 20 minutes to eliminate bubbles and particle aggregation. After cooling, it was refrigerated at 4°C overnight to allow the mixed protein to form gel meatballs. After cooking for 5 minutes, the fork and spoon test and rheological testing were performed.

[0066] 3. Fork and Spoon Test Results

[0067] The samples were tested on the International Dietary Standard for Swallowed Foods (IDDSI) grading system to determine whether they were classified as IDDSI Grade 5 (crushed and moist), Grade 6 (soft and small pieces), or Grade 7 (easy to chew). The test methods for Grade 5 samples included the fork pressure test and the spoon tilt test.

[0068] The fork crush test showed that all samples could be crushed easily and there was no whitening of the thumb nail. Its soft texture indicates that it is easy to decompose and requires very low oral processing intensity. The spoon tilt test is crucial in practical applications and can intuitively evaluate the cohesion of food. It was observed that the control group (no chickpea protein added) and the samples with 2% chickpea protein addition had high viscosity and could not slide off the spoon during the tilting process, and remained on the spoon surface; while the samples with 4% and 6% additions slid smoothly without the need for flicking the spoon in the spoon tilt test. The IDDSI test determined it to be a level 5 product. According to third-party testing, the protein content of the product is 16.7g / 100g.

[0069] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions merely illustrate the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. Fungal protein chickpea protein based meatballs for people with dysphagia, characterized by: include: The following components are included by weight percentage: 94%-96% fungal protein powder derived from Fusarium HBCD10252; 4% to 6% chickpea protein isolate; 0.4%-0.5% glutamine transaminase; 100% to 102% water; The meatballs are cross-linked by TG enzyme to form a gel network, have a protein content of ≥16.7 g / 100 g, and meet the requirements of level 5 of the international swallowing disorder food standard.

2. The fungal protein chickpea protein-based meatballs for people with dysphagia according to claim 1, characterized in that: The IDDSI Level 5 requirements are reflected in: (a) Can be easily crushed in the fork pressure test without whitening of the thumb nail; (b) In the spoon tilt test, the sample can slide naturally off the spoon surface without external force.

3. The fungal protein chickpea protein-based meatballs for people with dysphagia according to claim 1, characterized in that: The fungal protein powder is prepared by a method comprising the following steps: (i) inoculating a Fusarium species into a solid culture medium containing a potato extract and culturing at 28-30° C. to obtain a bacterial lawn; (II) inoculating the bacterial lawn into a liquid fermentation medium and culturing the culture at 28-30°C and 150 rpm for 4-6 days; (III) The mycelial pellets were obtained by filtration, freeze-dried at -50°C for 8 to 10 hours, and then ground through an 80-mesh sieve.

4. The fungal protein chickpea protein-based meatballs for people with dysphagia according to claim 1, characterized in that: The solid culture medium and the liquid fermentation culture medium both contain: 20g glucose, 3g KH2PO4, 1.5g MgSO4·7H2O, and 10mg vitamin B1 added to each liter of potato extract, with a pH of 6.0; the potato extract is prepared by boiling 200g of potato pieces in 1L of water for 30 minutes and then filtering.

5. The method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) dry-mixing the fungal protein powder and chickpea protein isolate; (2) Add deionized water at a material-water ratio of 1:1 and stir to mix; (3) Add TG enzyme and react at 50°C for 30 minutes to perform protein cross-linking; (4) Heat in a water bath at 90°C for 20 minutes; (5) After cooling, refrigerate at 4°C for 8 to 12 hours to form a gel; (6) Steam for 5 minutes to set.

6. The method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein according to claim 5, characterized in that: The amount of TG enzyme added in step (3) is 0.4% to 0.5% of the total mass of the protein.

7. The method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein according to claim 5, characterized in that: The refrigeration time in step (5) is 10 to 12 hours.

8. The method for preparing meatballs specially for people with dysphagia based on fungal protein and chickpea protein according to claim 1, characterized in that: The prepared food complies with IDDSI Grade 5 standards.

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