Liquid egg-substitute composition and heat-coagulated product

The patent combines multiple plant-based proteins (soybean protein, pea protein, rice protein) with specific functional ingredients including curdlan (a polysaccharide), lipids, and enzymes. This composite approach allows each component to contribute different properties: proteins provide structure, curdlan provides gelation and texture, lipids provide richness and mouthfeel, and enzymes improve protein functionality. The synergistic combination resolves the contradiction by achieving scrambled-egg-like appearance and texture while maintaining plant-based health benefits.

The patent specifies precise parameter ranges for each ingredient: protein content at 1-15%, curdlan at 0.1-5%, lipid content at 1-10%, and controlled pH levels. By optimizing these parameters, the composition achieves proper heat coagulation behavior, fine curd formation, and smooth texture that mimics scrambled eggs. The parameter optimization allows the plant-based mixture to undergo phase changes during heating similar to egg proteins, resolving the appearance and texture issue while maintaining health benefits.

Curdlan acts as an intermediary substance that mediates between the plant proteins and the desired fine curd structure. During heating, curdlan forms a gel network that traps and distributes protein aggregates, creating uniform fine curds similar to scrambled eggs. The curdlan polysaccharide chains interact with protein molecules, controlling their aggregation size and distribution, thereby achieving the desired fine appearance while maintaining the health benefits of plant-based ingredients.

The patent replaces the mechanical mixing and beating process traditionally used with eggs with a chemical-gelation system. Instead of mechanically breaking eggs into fine curds through vigorous stirring, the composition uses curdlan's gelation properties and controlled heat coagulation to spontaneously form fine curds. This substitution of mechanical action with chemical-gelation mechanisms achieves the fine appearance while simplifying the cooking process and maintaining plant-based health benefits.

The patent applies local quality modification by adding lipids and enzymes specifically to address the roughness issue in certain regions of the protein matrix. Lipids coat the protein surfaces, smoothing the texture and providing richness, while enzymes like transglutaminase modify specific protein-protein interaction sites to reduce aggregation roughness. This targeted local modification resolves the texture issue while preserving the overall health benefits of the plant-based protein composition.

The patent replaces mechanical smoothing (traditional whipping and beating) with enzymatic and chemical smoothing mechanisms. Transglutaminase enzymes chemically modify protein surfaces to reduce roughness, while curdlan gelation provides a smooth matrix structure. This substitution of mechanical processing with biochemical mechanisms achieves smooth texture without the need for extensive mechanical work, maintaining the health benefits of minimally processed plant-based ingredients.