| CPC A23D 7/0053 (2013.01) [A23D 7/04 (2013.01); A23J 3/14 (2013.01)] | 12 Claims |
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1. A method for preparing a margarine substitute which comprises a peanut protein particle dispersion and an edible oil which contains added trans-resveratrol and/or added trans-resveratrol glycoside, comprising the following steps:
(a) (i) preparing a peanut protein dispersion from a peanut protein isolate, (ii) adding a transglutaminase to the peanut protein dispersion, (iii) performing a cross-linking reaction in a water bath on the peanut protein dispersion from step (ii) to obtain a cross-linked reaction product, (iv) heating the cross-linked reaction product from step (iii) to obtain a monolithic gel; (v) adding water to the monolithic gel obtained in step (iv), (vi) shearing the monolithic gel and added water from step (v) at a speed of 10,000 rpm to 11,000 rpm to effect shearing and obtain a sheared, monolithic gel product, (vii) homogenizing the sheared, monolithic gel product obtained from step (vi) at a pressure of 1,100 bar to 1,200 bar to produce a homogenized, sheared, monolithic gel product, (viii) performing ultrasonication on the homogenized, sheared, monolithic gel product from step (vii) to produce an ultrasonicated product comprising a peanut protein particle dispersion, and (ix) adjusting the pH of the ultrasonicated product comprising the peanut protein particle dispersion from step (viii) to obtain a microgel comprising the peanut protein particle dispersion; and
(b) (i) separately adding (A) trans-resveratrol, (B)trans-resveratrol glycoside, or (C) a mixture of trans-resveratrol and trans-resveratrol glycoside to an edible oil in the dark to produce an edible oil which contains added trans-resveratrol and/or added trans-resveratrol glycoside, and (ii) stirring the edible oil product from step (b)(i) to obtain a homogenous edible oil product;
(c) (i) adding the microgel comprising the peanut protein particle dispersion obtained in step (a) (ix) to the homogeneous edible oil product obtained in step (b) (ii) to obtain a mixture, and (ii) shearing the resulting mixture from step (c)(i) at a speed sufficiently high to obtain a high internal-phase Pickering emulsion, which emulsion is the margarine substitute which comprises the peanut protein particle dispersion and the edible oil which contains added trans-resveratrol and/or added trans-resveratrol glycoside;
wherein in the step (a) (viii) the ultrasonication is performed at a power of 200 W to 280 W;
wherein the method for preparing the peanut protein dispersion in step (a) (i) comprises the following steps: (A) subjecting a peanut protein powder to alkali dissolution and acid precipitation to obtain a peanut protein isolate having a peanut protein mass fraction of 89% to 98%, and (B) treating the peanut protein isolate produced in (A) to obtain a peanut protein dispersion comprising peanut protein at a mass fraction of 17% to 23%; and
wherein in the step (a)(iii), the cross-linking reaction is performed under the following conditions: in a water bath at 42° C. to 47° C. to obtain the cross-linked reaction product; and in the step (a)(iv), the cross-linked reaction product is heated at 90° C. to 100° C. after the cross-linking reaction is completed to obtain the monolithic gel.
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