WO2023124797A1

WO2023124797A1 - Plant-derived salted egg yolk and preparation method therefor

Info

Publication number: WO2023124797A1
Application number: PCT/CN2022/136506
Authority: WO
Inventors: 李健; 李岩
Original assignee: 深圳市星期零食品科技有限公司
Priority date: 2021-12-31
Filing date: 2022-12-05
Publication date: 2023-07-06
Also published as: CN114259038A

Abstract

Disclosed in the present invention are a plant-derived salted egg yolk and a preparation method therefor. The plant-derived salted egg yolk comprises the following components: water, sunflower seed oil, soybean protein isolate, starch acetate, transglutaminase, calcium chloride, locust bean gum, glucose, edible salt, white vinegar, and sodium citrate. The preparation method for the plant-derived salted egg yolk comprises: uniformly mixing the sunflower seed oil, the soybean protein isolate and the water, and performing shearing and emulsifying; adding the transglutaminase for stirring; placing the mixture into a steam box for reacting for 30-40 min at a temperature of 40-60°C, and then heating for 30-45 min at a temperature of 60°C or above to form gel; stirring and smashing the gel, and adding the glucose, the starch acetate, the sodium citrate, the calcium chloride, the locust bean gum and the edible salt for stirring to obtain a semi-finished product; then adding essence and the sunflower seed oil to continuously stir uniformly, and adding edible white vinegar to adjust the pH value; and placing the mixture into a mold for molding, and baking in an oven at a temperature of 100°C or above for 10-20 min. The plant-derived salted egg yolk of the present invention is low in fat and low in cholesterol, and the taste and texture thereof are close to those of a real salted egg yolk.

Description

A kind of plant salted egg yolk and preparation method thereof

technical field

The invention belongs to the technical field of functional foods, and specifically relates to plant salted egg yolk and a preparation method thereof. The plant salted egg yolk provided by the invention has the characteristics of low fat and cholesterol.

Background technique

Salted egg yolk has a long history and is a Chinese characteristic food loved by people of all ages at home and abroad. However, its high fat and high cholesterol characteristics limit the consumption of some people. Therefore, how to reduce the cholesterol and fat in salted egg yolk has become an urgent problem to be solved, but there are few food researches and inventions on how to simulate the texture characteristics of salted egg yolk, and there are no high-quality plant-source salted egg yolk products on the market. .

Contents of the invention

The object of the present invention is to overcome the above technical defects, and provide a low-fat and low-cholesterol vegetable salted egg yolk with mouthfeel and texture close to that of salted egg yolk and a preparation method thereof. The purpose of the present invention is achieved by the following technical solutions:

A plant salted egg yolk, comprising the following components: water, vegetable oil, soybean protein isolate, acetate starch, transglutaminase, calcium chloride, locust bean gum, glucose, edible salt, white vinegar, sodium citrate; the weight of each component The number of servings is: water 30-45, sunflower oil 12-20, soybean protein isolate 8-15, acetate starch 6-12, transglutaminase 0.5-1.5, calcium chloride 0.6-1.2, locust bean gum 0.5 ~1.5, glucose 1~2.5, edible salt 0.5~1, white vinegar 0.5~1, sodium citrate 0.5~1.

Further optimization, its composition also includes essence and pigment.

Further, the vegetable oil is any one or a mixture of sunflower oil, corn oil, rapeseed oil and soybean oil.

The preparation method of described plant salted egg yolk comprises the following steps:

Step 1. Mix soybean protein isolate, a part of vegetable oil (accounting for 1/2-2/3 of the total amount of vegetable oil) with water, and emulsify by shearing. Through a one-step emulsification method, the oil phase is directly added to the dispersed phase of the high-gel soy protein isolate as an emulsifier, and the Pickering solution with stable soy protein isolate gel particles is obtained by shearing, and the prepared plant salted egg yolk has the characteristics similar to that of eggs. Yellow texture and uniform texture. Soybean protein isolate is used as the main raw material, so that the finished product has the delicate and rusty feeling of egg yolk at the same time, and the taste is very similar to salted egg yolk.

Step 2, add transglutaminase and stir. Add transglutaminase to promote the formation of soy protein isolate gel, enhance the overall hardness and chewiness.

Step 3. Put it in a steamer at 40-60°C for 30-40 minutes, then heat at 60°C for 30-45 minutes to form a gel.

Step 4, stirring and crushing the gel, adding glucose, acetate starch, sodium citrate, calcium chloride, locust bean gum, and edible salt and stirring to obtain a semi-finished product. The combination of acetate starch and soybean protein isolate can effectively disperse the distribution of soybean protein isolate in the raw material to make the texture uniform, and acetate starch can improve the stability of plant salted egg yolk, increase its elasticity, and be more like real salted egg yolk .

Step 5. Add the remaining vegetable oil (accounting for 1/3-1/2 of the total amount of vegetable oil) to the semi-finished product, continue stirring evenly, and finally add edible white vinegar to adjust the pH value.

Step 6. Put the semi-finished product processed in step 5 into a mold, shape it, and bake it in an oven above 100°C for 10-20 minutes to obtain the finished vegetable salted egg yolk.

Advantage and beneficial effect of the present invention are:

The vegetable salted egg yolk provided by the invention has the characteristics of good stability, low fat and low cholesterol, and has the cross-sectional structural characteristics and mouthfeel similar to salted egg yolk.

The preparation method of salted egg yolk provided by the invention is a processing method of salted egg yolk prepared from Pickering solution in which soybean protein isolate gel particles are stabilized. Further, under the action of transglutaminase, a gel with a certain hardness is formed, and other auxiliary materials are added and heated to form a product with sensory properties similar to salted egg yolk, and the prepared finished product has good stability.

Description of drawings

The present invention will be further described below in conjunction with drawings and embodiments.

Fig. 1 is the actual figure of plant salted egg yolk product of the present invention.

Detailed ways

Example 1

A kind of plant salted egg yolk, its composition and preparation method are as follows:

Adopt the raw material of following weight ratio, water 35g, vegetable oil (this embodiment is sunflower oil, the same below) 13g, soybean protein isolate 10g, acetate starch 8g, glucose 2g, transglutaminase 1g, calcium chloride 1g , locust bean gum 1g, edible salt 0.5g, white vinegar 0.5g, sodium citrate 0.5g. The preparation production steps of salted egg yolk comprise:

Step 1: Mix vegetable oil (8 parts), soybean protein isolate and water and shear for 3 minutes.

Step 2: After the raw materials in step 1 are fully emulsified, add transglutaminase, stir and mix well.

Step 3: Put the raw materials prepared in step 2 into a steamer for 30 minutes at 55°C, and then heat at 90°C for 30 minutes to form a gel.

Step 4: Stir and break the gel prepared in step 3, add glucose, acetate starch, sodium citrate, calcium chloride, locust bean gum, and edible salt, and stir to mix.

Step 5: Add vegetable oil (5 parts) to the semi-finished product stirred in step 4, continue to stir evenly, and finally add edible white vinegar to adjust the pH value.

Step 6: Put the semi-finished product processed in step 5 into a mold, shape it, and bake it in an oven at 150°C for 10 minutes to obtain the finished vegetable salted egg yolk.

Example 2

Example 2 Compared with Example 1, pigments and essences were added, and the content and operation steps of the remaining components were consistent with Example 1.

The following raw materials are used in the following weight proportions: 35g water, 13g vegetable oil, 10g soybean protein isolate, 8g acetate starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 1g locust bean gum, 0.5g edible salt, white vinegar 0.5g, sodium citrate 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production steps of salted egg yolk comprise:

Step 1: Mix vegetable oil (8 parts), soybean protein isolate and water, and shear at high speed for 3 minutes.

Step 4: Stir and break the gel prepared in step 3, add glucose, acetate starch, sodium citrate, calcium chloride, locust bean gum, edible salt, salted egg yolk essence, and β-carotene and stir to mix.

Example 3

Example 3 Compared with Example 2, the added amount of soybean protein isolate was reduced, but it was still within an acceptable range, and the contents of the remaining components and operating steps were consistent with Example 2.

The following raw materials are used in the following weight proportions: 35g water, 13g vegetable oil, 8g soybean protein isolate, 8g acetate starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 1g locust bean gum, 0.5g edible salt, white vinegar 0.5g, sodium citrate 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production steps of salted egg yolk comprise:

Example 4

Example 4 Compared with Example 2, the added amount of soybean protein isolate was increased, but it was still within an acceptable range, and the contents of the remaining components and operating steps were consistent with Example 2.

The following raw materials are used in the following weight proportions: 35g water, 13g vegetable oil, 12g soybean protein isolate, 8g acetate starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 1g locust bean gum, 0.5g edible salt, white vinegar 0.5g, sodium citrate 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production steps of salted egg yolk comprise:

Comparative example 1

Comparative Example 1 Compared with Example 2, the addition amount of soybean protein isolate was reduced by half, and the content of the remaining components and the operation steps were all consistent with Example 2.

Use the following raw materials in weight ratio: 35g water, 13g vegetable oil, 5g soybean protein isolate, 8g acetate starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 1g locust bean gum, 0.5g edible salt, white vinegar 0.5g, sodium citrate 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production steps of salted egg yolk comprise:

Comparative example 2

Comparative Example 2 Compared with Example 2, no transglutaminase was added, and the content and operation steps of the remaining components were consistent with Example 2.

The following raw materials are used in the following weight proportions: 35g of water, 13g of vegetable oil, 10g of soybean protein isolate, 8g of acetate starch, 2g of glucose, 1g of calcium chloride, 1g of locust bean gum, 0.5g of edible salt, 0.5g of white vinegar, and 0.5g of sodium citrate g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production step of salted egg yolk comprises:

Step 2: Put the raw materials prepared in Step 1 into a steamer and heat at 90°C for 30 minutes to form a gel.

Step 3: Stir and break the gel prepared in step 2, add glucose, acetate starch, sodium citrate, calcium chloride, locust bean gum, edible salt, salted egg yolk essence, and β-carotene and stir to mix.

Step 4: Add vegetable oil (5 parts) to the semi-finished product stirred in Step 3, continue to stir evenly, and finally add edible white vinegar to adjust the pH value.

Step 5: Put the semi-finished product processed in step 4 into a mold, shape it, and bake it in an oven at 150°C for 10 minutes to obtain the finished vegetable salted egg yolk.

Comparative example 3

Comparative Example 3 Compared with Example 2, locust bean gum was not added, and the contents of the remaining components and operating steps were consistent with those of Example 2.

The following raw materials are used in the following weight ratio: 35g water, 13g vegetable oil, 10g soybean protein isolate, 8g acetate starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 0.5g edible salt, 0.5g white vinegar, citric acid Sodium 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production steps of salted egg yolk comprise:

Step 4: Stir and break the gel prepared in step 3, add glucose, starch acetate, sodium citrate, calcium chloride, edible salt, salted egg yolk essence, and β-carotene and stir to mix.

Comparative example 4

Comparative Example 4 Compared with Example 2, common corn starch was used instead of acetate starch, and the contents of the remaining components and the operation steps were consistent with those of Example 2.

Use the following raw materials in weight ratio: 35g of water, 13g of vegetable oil, 10g of soybean protein isolate, 8g of corn starch, 2g of glucose, 1g of transglutaminase, 1g of calcium chloride, 0.5g of edible salt, 0.5g of white vinegar, and sodium citrate 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production step of salted egg yolk comprises:

Step 4: Stir and break the gel prepared in step 3, add glucose, corn starch, sodium citrate, calcium chloride, locust bean gum, edible salt, salted egg yolk essence, and β-carotene and stir to mix.

Comparative example 5

Comparative Example 5 Compared with Example 2, the amount of vegetable oil added was reduced by half, and the content of the remaining components and the operating steps were consistent with those of Example 2.

The following raw materials are used in the weight ratio: 35g water, 6.5g vegetable oil, 10g soybean protein isolate, 8g corn starch, 2g glucose, 1g transglutaminase, 1g calcium chloride, 0.5g edible salt, 0.5g white vinegar, citric acid Sodium 0.5g, salted egg yolk essence 0.3g, β-carotene 0.1g. The preparation production step of salted egg yolk comprises:

Step 1: Mix vegetable oil (4 parts), soybean protein isolate and water, and shear at high speed for 3 minutes.

Step 5: Add vegetable oil (2.5 parts) to the semi-finished product stirred in step 4, continue stirring evenly, and finally add edible white vinegar to adjust the pH value.

The prepared plant salted egg yolk is shown in Figure 1, and is no different from the real salted egg yolk when observed with the naked eye.

Sensory evaluation: 8 people engaged in the food industry were randomly selected to taste the plant salted egg yolks of the above-mentioned embodiments, and to perform sensory descriptions. Table 1 is a summary table of sensory descriptions.

Table 1 Sensory evaluation results

Table 2 randomly buys salted egg yolk in the market, and carries out the data obtained by texture determination:

Table 2 Texture results of commercially available salted egg yolk

The hardness is about 24-32N, the cohesion is about 0.19-0.23, the elasticity is about 2.1-2.4mm, the adhesiveness is about 4-7N, and the chewiness is about 11-16mJ.

Above-mentioned embodiment 1,2,3,4; The plant salted egg yolk prepared by comparative example 1,2,3,4,5 carries out texture determination, and concrete result is as shown in table 3:

Table 3 Texture results of vegetable salted egg yolk

Commercially available real salted egg yolks vary in their texture due to differences in freshness and water content, which can only be used as a reference, not a complete evaluation standard. In the evaluation of the present invention, the products in each embodiment and comparative example will be evaluated with reference to the texture data and combined with the sensory evaluation.

The sensory evaluation combined with the comprehensive evaluation of the results in Table 3 shows that the vegetable salted egg yolk prepared in Example 2 is the best. The following examples and comparative examples are compared with Example 2.

Example 2 Compared with Example 1: Flavor substances are added to the formula, and the texture data of Example 1 is not significantly different from that of Example 2.

Example 3 Compared with Example 2: In Example 3, the added amount of soybean protein isolate was reduced, and the obtained data of its texture all decreased in a small range, but the change was not significant.

Embodiment 4 comparative example 2: embodiment 3 has increased the addition of soy protein isolate, and the obtained data of its texture except cohesion, all have the promotion of small scope, but change is not significant.

Comparative Example 1 Comparative Example 2: Comparative Example 1 reduced the amount of soybean protein isolate added by half, and the data obtained in all aspects of its texture were all low. From the appearance of its finished product, it was speculated that it may be due to the addition of too little soybean protein isolate. It can form a gel with a certain hardness, resulting in a significant decrease in its hardness, cohesion, and chewiness.

Comparative Example 2 Comparative Example 2: In Comparative Example 2, no transglutaminase was added, and the content and operation steps of the remaining components were consistent with those in Example 2. The hardness, stickiness, and chewiness of Comparative Example 2 were significantly reduced, indicating that the cross-linking effect between transglutaminase and soybean protein isolate can effectively promote the formation of soybean protein isolate gel.

Comparative Example 3 Comparative Example 2: Comparative Example 3 did not add locust bean gum, and the content and operation steps of the remaining components were consistent with Example 2. The hardness, adhesiveness, and chewiness of Comparative Example 3 decreased to varying degrees, indicating that the addition of locust bean gum can improve the overall stability of the matrix and make the structure more compact, which plays a key role in improving the texture to a certain extent. .

Comparative Example 4 Comparative Example 2: Comparative Example 4 replaced starch acetate with common cornstarch, and the contents of the remaining components and operating steps were consistent with those in Example 2. The hardness and chewiness of the finished product obtained in Comparative Example 4 are improved in a small range, and the elasticity is reduced, and the taste of the finished product is relatively dry and rough when chewed, and lacks the fine rustling feeling of real salted egg yolk.

Comparative Example 5 Comparative Example 2: the amount of vegetable oil added was reduced by half, and the contents of the remaining components and the operating steps were consistent with those in Example 2. The hardness of the finished product is increased, the elasticity is reduced, and the taste lacks the oily feeling of real salted egg yolk, which is quite different from the real taste.

Finally, it should be noted that the above is only used to illustrate the technical solution of the present invention and not to limit it. Although the present invention has been described in detail with reference to the preferred arrangement, those skilled in the art should understand that the technical solution of the present invention can be modified Or an equivalent replacement without departing from the spirit and scope of the technical solution of the present invention.

Claims

A plant salted egg yolk, characterized in that it comprises the following components: water, vegetable oil, soybean protein isolate, acetate starch, transglutaminase, calcium chloride, locust bean gum, glucose, edible salt, white vinegar, sodium citrate The parts by weight of each component are: water 30-45, vegetable oil 12-20, soybean protein isolate 8-15, acetate starch 6-12, transglutaminase 0.5-1.5, calcium chloride 0.6-1.2, locust bean Glue 0.5-1.5, glucose 1-2.5, edible salt 0.5-1, white vinegar 0.5-1, sodium citrate 0.5-1, essence.
Plant salted egg yolk according to claim 1, is characterized in that, also comprises essence and pigment in its composition.
The vegetable salted egg yolk according to claim 1, wherein the parts by weight of each component are: water 35, vegetable oil 13, soybean protein isolate 10, acetate starch 8, transglutaminase 1, calcium chloride 1 , locust bean gum 1, glucose 2, edible salt 0.5, white vinegar 0.5, sodium citrate 0.5.
The plant salted egg yolk according to claim 2, characterized in that, the parts by weight of each component are: the parts by weight of each component are: water 35, vegetable oil 13, soybean protein isolate 10, acetate starch 8, transglutamate Amidase 1, Calcium Chloride 1, Locust Bean Gum 1, Glucose 2, Edible Salt 0.5, White Vinegar 0.5, Sodium Citrate 0.5, Salted Egg Yolk Flavor 0.3, β-Carotene 0.1.
The vegetable salted egg yolk according to claim 1, wherein the vegetable oil is any one or a mixture of sunflower oil, corn oil, rapeseed oil and soybean oil.
The preparation method of the vegetable salted egg yolk described in any one of claims 1-5, is characterized in that, comprises the following steps:

Step 1, mixing soybean protein isolate, a part of vegetable oil with water, and shearing and emulsifying; the part of vegetable oil is 1/2 to 2/3 of the total amount of vegetable oil;

Step 2, adding transglutaminase, stirring;

Step 3. Put it in a steamer at 40-60°C for 30-40 minutes, then heat it above 60°C for 30-45 minutes to form a gel;

Step 4, stirring and crushing the gel, adding glucose, acetate starch, sodium citrate, calcium chloride, locust bean gum, and edible salt, and stirring to obtain a semi-finished product;

Step 5. Add the remaining vegetable oil to the semi-finished product, continue to stir evenly, and finally add edible white vinegar;

Step 6. Put the semi-finished product processed in step 5 into a mold, shape it, and bake it in an oven above 100°C for 10-20 minutes to obtain the finished vegetable salted egg yolk.
The preparation method of plant salted egg yolk according to claim 6 is characterized in that, in step 4, also add essence and pigment and then stir to obtain semi-finished product.