Soft Surimi Gel via Protease and Pickering Emulsion
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Solution Overview
Problem
Existing surimi products are too hard, elastic, and chewy, making them unsuitable for consumption by individuals with dysphagia or other special needs, and they lack the necessary nutritional and functional values.
Innovation Solution
A soft gel product of surimi is developed, incorporating surimi, alkaline protease, fish oil Pickering emulsion, and auxiliary materials such as salt, soy protein isolate, and vegetable oil, to create a product that is easier to consume and richer in nutrients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional surimi products are used, then high quality aquatic proteins and high viscoelasticity are achieved, but the hardness, elasticity, and chewiness make them unsuitable for people with dysphagia
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of surimi gel through controlled gelatinization temperature (40-90°C), pH adjustment (pH 6.0-8.0), and addition of softening agents to transform the texture from hard and chewy to soft and palatable, making it suitable for dysphagia patients while preserving nutritional value
Solution Approach 2:
The patent uses composite materials by combining surimi gel with softening agents, emulsifiers, and auxiliary ingredients to create a composite gel product that maintains the high-quality aquatic protein content while improving texture and ease of consumption for special groups
2Ease of operation
If three basic amino acids (arginine, lysine, histidine) are used to reduce myosin aggregation, then soft gel is achieved, but adding limitations occur in actual production
Solution Approach 1:
The patent uses an intermediary approach by introducing emulsifiers and auxiliary ingredients as mediators that facilitate soft gel formation without relying on limited amino acid additives, enabling easier production while achieving the desired soft texture through alternative mechanisms
Solution Approach 2:
The patent applies parameter changes by adjusting gelatinization temperature, pH levels, and other process parameters to achieve soft gel formation without dependence on restricted amino acid additives, thereby improving production feasibility while maintaining softness
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The addition of protease and fish oil Pickering emulsion reduces the gel strength of surimi, making it softer and more palatable for dysphagia patients, while also enhancing its nutritional value with n-3 polyunsaturated fatty acids.
Implementation Method 1
the addition of protease leads to the enzymatic digestion of some of the proteins in the surimi gel
Implementation Method 2
the addition of fish oil Pickering emulsion on the one hand prevents the cross-linking of proteins
Data Source
AI summary
A soft gel product of surimi and a preparation method thereof are provided in the present disclosure, belonging to the technical field of aquatic products, and including surimi, alkaline protease, fish oil Pickering emulsion and auxiliary materials. The preparation method includes the following steps: thawing the surimi, then adding protease for pounding for 2 to 4 minutes, then adding salt for pounding for another 2 to 4 minutes, and then adding Pickering emulsion and remaining auxiliary materials to continue pounding for 3 to 5 minutes, and finally, molding the surimi, gelatinizing the surimi by two-stage heating, and cooling to obtain the soft gel product of surimi.