Alternative food free of animal ingredients

Abstract

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase. The amylase may be at least partially denatured, or may be present in an amount of 3 g / 100 g protein.

Description

Field of the Invention

[0001] The present invention relates to a method for producing alternative foods such as dairy products (such as cheese or yogurt) or egg replacement compositions. The present invention further extends to alternative foods made using the method of the present invention, such as alternative cheese or egg products, and compositions for producing alternative foods. Background of the Invention

[0003] Protein is a key nutritional requirement and forms a key component of the diet of humans and animals. Proteins can be of animal origin (e.g., meat, fish, milk or eggs), or they can also be derived from plants, such as legumes or microorganisms.

[0004] Cheese is typically made from milk or milk-derived ingredients. Milk production is a resource-intensive method and has a negative impact on the environment, calling into question the sustainability of cheese made from milk or milk-derived ingredients. In fact, in terms of greenhouse gas emissions per kilogram of product, cheese is the third most unsustainable animal product globally.

[0005] Therefore, significant efforts have been made to produce alternative dairy products, such as cheese-like products of vegetarian origin and other alternative dairy products (including milk and yogurt alternatives), i.e., without using milk and other animal-derived ingredients. However, so far, the use of vegetarian ingredients, such as plant proteins, has led to products lacking the sensory properties of cheese. In addition, the nutritional quality of these products is also low, as plant proteins have a lower protein content and / or lower nutritional value compared to animal-derived proteins. The lack of similarity of plant-based alternatives to the original sensory properties of dairy products and / or their low nutritional quality is one of the main reasons why these plant-based products have not slowed down the consumption of dairy cheese.

[0006] Eggs, especially eggs from avian species such as chickens, although high in protein, contain components that are allergenic or considered unhealthy for certain populations. However, eggs have several desirable functional properties that allow them to be used to prepare a variety of egg-based foods with a pleasant taste / flavor and texture, including emulsions, batters, doughs, baked goods / ready-to-eat foods, etc. Eggs are useful in these products because they contribute to processes such as gelation / thickening / coagulation, foaming / fermentation, emulsification, and water binding. Therefore, eggs are considered an essential ingredient in many commonly used foods, imparting or contributing to volume, texture, emulsification, shape, taste / flavor, cooking stability, processing tolerance, and shelf life.

[0007] There is an interest in vegan egg alternatives. Known prior art egg alternatives are, for example, based on mung bean protein isolate, chickpea flour, pea protein or lupin protein isolate. Companies producing such egg alternatives include Greenforce, Just Egg, Rewe Bio, Plant-B. Aquafaba from commercially available canned chickpeas can also be used as a potential egg alternative, see Institute of Food Science and Technology, 2019-10-24, which discusses the formulation optimization and storage stability of Aquafaba in vegan mayonnaise. Similarly, WO2022124988 discloses an egg yolk alternative.

[0008] There is a need for an egg alternative that provides similar nutritional components, similar functionality, taste, flavor and sensory properties, and has fewer or no undesirable properties. The object of the present invention is to provide an improved egg alternative.

[0009] Therefore, there is a need to provide alternative foods that do not contain animal ingredients, including dairy alternatives and egg alternatives, especially alternative products that are similar in sensory properties to the corresponding animal-based foods. Summary of the Invention

[0011] The inventors have found that denatured amylase can be used as an ingredient in a product, for example, at a minimum level of 3% (weight / weight of protein) in an alternative food. Optionally, the amylase can be present as the main protein component of the alternative food. The amylase enables the formation of a product with acceptable sensory properties and suitable physical characteristics. In an egg alternative product (which is intended to be combined with other ingredients before cooking), enzyme denaturation can be part of the cooking process itself.

[0012] Optionally, the amylase is present in an amount from about 0.01 g / L to about 1000 g / L (inclusive), typically from 10 g / L to 450 g / L (inclusive), more specifically from 60 g / L to 350 g / L (inclusive).

[0013] The present inventors have found that alternative foods can be formed by using amylase as a component in the alternative food. When we refer to an enzyme as being "present as a component", we mean that the enzyme is not present as a biocatalyst for breaking down other biomolecules or as a dietary supplement, but is used because of its structural or nutritional properties. Thus, the amylase undergoes a processing step that converts the amylase into at least one transformed protein having a structural function. Since the enzyme is not used as a biocatalyst, it can be conveniently denatured, optionally during the cooking of the food itself. Optionally, the amylase is heat-treated before or during this to make it suitable for human consumption. The term "amylase" is used herein to refer to a wild-type amylase or to a variant thereof, the amino acid sequence of which has at least 80% sequence identity relative to the amino acid sequence of the wild-type amylase. Optionally, any variant has more than 80% sequence identity with the wild-type amylase, such as 85% or more, 90% or more, 95% or more, or 98% or more sequence identity with the amino acid sequence of the wild-type amylase.

[0014] More specifically, the present inventors have found that a curdled or emulsified composition can be obtained by using at least one amylase, thereby producing an alternative food free of animal components, which is similar in sensory or other desired properties to equivalent foods such as traditional dairy products like cheese. Optionally, the amylase is denatured using heat treatment, which further ensures its suitability for human consumption.

[0015] Before or during the process of forming the food, at least one amylase can be treated to partially or substantially lose its catalytic function. Such treatment can partially or completely denature the catalytic activity of the amylase by hydrolysis (pH-based hydrolysis or enzymatic hydrolysis), heat treatment, or by mechanical shearing. The at least partially denatured amylase is then suitable for use as a structural component for producing alternative foods. The treatment can be by enzymatic hydrolysis, for example using a protease and / or by means of heat treatment.

[0016] The present invention thus extends to alternative dairy products in which the main protein component is at least one partially or completely denatured amylase.

[0017] According to another aspect of the present invention, there is provided an amylase which, when transformed according to one aspect of the present invention, results in the amylase becoming a protein component having desired properties. "Desired properties" means properties that can be used to manufacture similar foods or alternative foods such as egg substitutes.

[0018] On the other hand, the present invention provides a method for forming an alternative egg product, wherein an amylase is mixed with water to form a mixture, and the mixture is homogenized with fat, wherein the amylase provides at least 5 g / 100 g protein of the product. Optionally, the amylase is mixed with a carbohydrate source and water, such as seed mucilage or cereal flour. Fibers such as flaxseed fiber, hydrocolloids, modified starches or soluble fibers such as β-glucan, xanthan gum, pectin, etc. can also be used instead of seed mucilage. Optionally, fat can be added to the mixture and homogenized to form an alternative egg product. Optionally, other flavorings or colorants can be added, as described below for the composition.

[0019] Accordingly, the present invention also extends to an alternative egg product, wherein the main protein component is at least one partially or fully denatured amylase.

[0020] The inventors have found that amylase (which can be partially or fully denatured) can be used to provide improved structure or nutritional value in the animal ingredient-free alternative foods of the present invention.

[0021] Drawings

[0022] Figure 1 Showing an alternative cheese product made as described in the examples.

[0023] Figure 2 Showing an alternative cream cheese product made as described in the examples;

[0024] Figure 3 Showing an alternative feta cheese product made as described in the examples;

[0025] Figure 4 Showing an alternative yogurt product made as described in the examples;

[0026] Figure 5 Amplitude scans of α-amylase (top), glucoamylase (middle) and yogurt (bottom);

[0027] Figure 6 Showing an alternative fresh cheese product made as described in the examples: fresh cheese made with α-amylase (left) and glucoamylase (right);

[0028] Figure 7 Showing an alternative egg product made as described in the examples: egg substitutes based on α-amylase (left) and glucoamylase (right);

[0029] Figure 8 Showing the gelation of glucoamylase (product A) at different pH values and salt concentrations;

[0030] Figure 9Showing the gelation of glucoamylase (Product B) at different pH values and salt concentrations. Top row: no salt, bottom row: 1% NaCl (w / w). From left to right: pH 5.0, 5.5, 6.6;

[0031] Figure 10 Showing the storage and loss modulus changes of heat-induced gels of gels based on purified lactase (β-APC) and α-amylase (a-APC) as a function of temperature at pH 6 (a and b) and at pH 4.8 (c and d). Detailed Description of the Invention

[0033] Dairy products and eggs form an important part of the Western diet. Typically, most animal-free foods rely heavily on plant proteins. The process of separating plant proteins from associated carbohydrates and other molecules is inefficient and expensive. Thus, known animal-free egg substitute compositions produced with plant proteins suffer from inherently poor performance because co-extracted compounds have a negative impact on taste, odor, and texture. The proteins used in these products are inherently structural.

[0034] Typically, cheese products are made using animal milk or using protein and fat extracts from plants. To date, most animal-free alternative dairy products rely heavily on plant proteins. The process of separating plant proteins from associated carbohydrates and other molecules is inefficient and expensive. Thus, animal-free alternative cheeses (for example) produced with plant proteins suffer from inherently poor performance because co-extracted compounds have a negative impact on taste, odor, and texture. Surprisingly, the present applicant has found that amylases commonly used in the animal and human food industries (but which have previously only been used as biocatalysts for breaking down carbohydrates or as dietary supplements and have not been used for their structural or nutritional properties) can be used as a main ingredient to manufacture alternative foods such as alternative dairy products. Surprisingly, amylases can play the same structural role as animal- or plant-based globular proteins. Optionally, the amylases can be processed to make them suitable for human consumption, for example, by heat treatment. Specifically, heat treatment of the amylases produces cheese-like gels, emulsions, or curds, which are further processed to obtain alternative cheeses or cheese-like products, specifically, vegan or animal-free alternative cheeses.

[0035] It was then found that the gels, emulsions, or curds formed can also be used to form other alternative dairy products such as yogurt and can also be used to form other alternative foods such as alternative egg products.

[0036] Surprisingly, the present applicant has found that globular enzymes, specifically amylases, which are commonly used in the animal and human food industries (but which have previously only been used as biocatalysts for breaking down other biomolecules or as dietary supplements and have not been exploited for their structural properties), can be processed or manipulated to produce alternative egg foods, such as egg replacement compositions that are free of animal ingredients, egg-based foods, or egg white substitutes. Thus, it is surprising that amylases can provide the required structure, like that of natural egg proteins, to form egg-like foods, egg white substitutes, or egg replacement compositions for egg-based foods or compositions for such products. Specifically, heat treatment of amylases produces egg-like gel or emulsion products, which can be used to form (optionally vegetarian or animal ingredient-free) egg replacement compositions, or (optionally vegetarian or animal ingredient-free) egg-like products, such as scrambled eggs.

[0037] For the successful provision of alternative egg foods, the technological properties of the protein are important for providing the characteristics of the final product and for being able to produce sufficient amounts of the protein in a sustainable manner. At the same time, the protein should provide similar health (nutritional) benefits to egg proteins.

[0038] Egg white contains many functionally important proteins: ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%). However, it is very challenging and expensive to produce all of these proteins using genetic engineering and precision fermentation to mimic animal ingredient-free egg substitutes. Therefore, it is important to find a single protein that can provide one or more of the technological, nutritional, and / or sensory properties of egg proteins and the egg experience for consumers.

[0039] Amylases have the ability to form gels (coagulate) upon heating.

[0040] Enzymes for biocatalysis, such as amylases, are almost exclusively used for precisely specified catalytic functions. In contrast, in the present invention, amylases are used to provide the main protein component (i.e., the main protein nutrition) and an improved structure for alternative foods such as alternative cheeses or egg products. Advantageously, due to their widespread use in the food industry, the amylases used herein have generally been recognized as safe ("GRAS").

[0041] According to a first aspect of the present invention, there is provided a method for producing an alternative food, the method comprising the steps of:

[0042] i. providing at least one amylase;

[0043] ii. subjecting the at least one amylase to one or more processing steps to at least partially denature the amylase or to provide the amylase in a food in an amount of at least 3 g / 100 g of protein; and

[0044] iii. Incorporate the amylase into a composition to form an alternative food.

[0045] The term "amylase" is used herein to refer to a wild-type amylase or a variant thereof, the amino acid sequence of which has at least 80% sequence identity relative to the amino acid sequence of the wild-type amylase. Optionally, any variant has more than 80% sequence identity with the wild-type amylase, such as 85% or more, 90% or more, 95% or more, or 98% or more sequence identity with the amino acid sequence of the wild-type amylase.

[0046] Optionally, the amylase used in the present invention is recombinantly produced, i.e., expressed using a heterologous host cell under controlled conditions, such as expressed in a genetically modified organism (GMO), such as a microorganism (GMO). Optionally, the amylase is naturally expressed by the host cell. The host cell can be a fungus, such as Aspergillus oryzae or Aspergillus niger. Optionally, the amylase is naturally produced by a plant. Optionally, the amylase is naturally produced by a microorganism. Optionally, the amylase can be provided in the form of a crude fermentate or a purified fermentate.

[0047] The amylase used in the present invention can have a neutral flavor and can be manipulated to form gels, emulsions, or curds, the texture and taste of which can be optimized by modifying processing conditions known to those skilled in the art of the present invention. Amylases are commercially available, including any α- or β-amylase, such as α-amylase and glucoamylase (amyloglucosidase). The availability of amylases provides an opportunity to improve the suboptimal economics involved in manufacturing alternative foods, such as alternative dairy products made from recombinantly produced dairy proteins.

[0048] α-Amylase (1,4-α-D-glucan glucanohydrolase) is an endoglucanase that belongs to glycoside hydrolase family 13 (GH13). It catalyzes the cleavage of α-1,4-glycosidic bonds in starch and other related polysaccharides to generate oligosaccharides of different lengths and α-limit dextrins with an α configuration, which constitute branched oligosaccharides. β-Amylase (EC 3.2.1.2) is an extracellular enzyme that cleaves the second-to-last α-(1→4) bond from the non-reducing end of the polymer chain and releases the disaccharide maltose.

[0049] The present invention is based on the recognition that amylases can be used to produce compositions that exhibit a taste, aroma, and texture similar to those of equivalent foods, such as dairy products made using milk from animals, such as cheese (when using animal milk to make products such as cheese, it is referred to as "traditional milk" or "traditional dairy products"). Accordingly, the present invention provides compositions, methods of making the compositions, and kits that include amylases, compositions, curds, and mixtures that can be used to make these alternative foods.

[0050] The present invention includes the use of amylases produced by precision fermentation, which are converted from proteins with catalytic activity (i.e., enzymes) into proteins that provide a structural function. The present invention also provides proteins with a structural function produced using the methods of the present invention. Accordingly, the present invention extends to amylases that are processed according to the methods of the present invention to render them suitable for inclusion as a structural component of a food in an alternative food, i.e., to render them at least partially denatured to render them suitable for inclusion as a structural component of a food in a food.

[0051] The alternative foods or compositions of the present invention have a similar taste, texture, aroma, and nutritional value compared to equivalent products or compositions made using animal products.

[0052] For example, the alternative dairy products or compositions of the present invention have a similar taste, texture, aroma, and nutritional value compared to equivalent products or compositions made using milk from animals.

[0053] In addition, the inventors have found that it is possible to obtain an egg substitute composition ("egg substitute") that can be used with other ingredients to form an egg-based food or an egg-based food composition. The egg substitute composition can be formed using at least one amylase. The resulting egg substitute composition is preferably a product that does not contain animal ingredients. The resulting egg substitute composition preferably exhibits the sensory or other desired properties of avian eggs.

[0054] Accordingly, the present invention extends to egg-based foods, i.e., foods in a ready-to-eat form that contain the egg substitute composition of the present invention.

[0055] The present invention also extends to an egg-based food composition that contains the egg substitute composition of the present invention, which is a composition for a food that requires cooking to be in a ready-to-eat form. Accordingly, the present invention provides a food or food composition that contains the egg substitute composition of the present invention and at least one other ingredient to form an egg-based food or an egg-based food composition.

[0056] In one embodiment of the present invention, α - amylase glucosidase has been used. In one embodiment of the present invention, glucosidase has been used, specifically amyloglucosidase, commonly known as glucoamylase. In one embodiment of the present invention, α - amylase and glucoamylase have been used.

[0057] Optionally, alternative foods, such as egg replacement compositions / articles, contain amylase, where the minimum protein level provided by the amylase in the food is 3% (weight / weight of protein), optionally at least 5% (weight / weight of protein), optionally at least 10% (weight / weight of protein), such as at least 20% (weight / weight of protein). Optionally, the amylase can be the main protein component of the food.

[0058] The term "main protein component" refers to the component that provides the majority of the protein content in the article of the present invention compared to any other component or the sum of other components. For example, the "main protein component" can provide more than 50% (weight / weight) of the protein content in the article, such as at least 80% (weight / weight), such as at least 90% (weight / weight) of the protein content.

[0059] The term "alternative dairy product" refers to a composition similar or equivalent to a product made using dairy milk or dairy milk components. Specifically, the alternative dairy product will be similar or equivalent to a product made using dairy milk or dairy milk components in one or more aspects such as taste, aroma, flavor, texture, sensory quality, color, etc. Thus, the term "alternative dairy product" as used herein refers to a product similar to traditional dairy products but made from proteins produced by methods that do not involve mammals. For example, the protein used can be plant - based protein, or can be protein expressed by microorganisms, or more preferably, recombinantly expressed protein, such as protein expressed using heterologous microbial host cells. The terms "synthetic dairy product" or "synthetic cheese product" can be used interchangeably with the term "alternative dairy product".

[0060] The term "animal - derived milk" refers to milk obtained by lactation from female mammals such as cows, goats, sheep, camels, humans, etc.

[0061] The term "isolated" protein or "isolated" enzyme refers to a protein or enzyme that is substantially separated from other cellular components that are naturally associated with the native protein or enzyme in its natural host cell.

[0062] The term "animal - free" refers to a component that is not obtained or produced from animals, but does not include recombinantly produced proteins, even in cases where the recombinantly produced protein has the same amino acid sequence as the wild - type equivalent.

[0063] "Heat-treated" means that the amylase has been heat-treated to a temperature sufficient to reduce the likelihood of bacterial contamination, such that the amylase is suitable for use in food. A "heat-treated" amylase may also be at least "partially denatured".

[0064] "Partially denatured" means that the protein structure of the amylase has undergone an irreversible change such that its original catalytic activity is impaired by at least 50%, preferably at least 75%, relative to the activity of the untreated amylase.

[0065] "Fully denatured" or "completely denatured" means that the protein structure of the amylase has undergone an irreversible change such that its catalytic activity is reduced to 10% or less, such as reduced to 5% or less. Optionally, the catalytic activity of the amylase has been completely lost.

[0066] The term "lipid" refers to one or more molecules containing fatty acyl groups (such as saturated or unsaturated acyl chains). For example, the term "lipid" includes fats, oils, phospholipids, free fatty acids, monoglycerides, diglycerides, and triglycerides. Non-limiting examples of lipids are described herein, including sunflower oil, coconut fat, rapeseed oil, palm fat, tributyrin, monoglycerides and diglycerides, free fatty acids and phospholipids, cultured oils or fats, or oils or fats produced by or derived from microorganisms. Non-animal fats or oils are an option and refer to fats or oils produced from plants or microorganisms, fungi, or recombinantly. Additional examples of lipids are known in the art.

[0067] The term "sweetener" refers to sugars (such as monosaccharides, disaccharides, or polysaccharides) or artificial sweeteners (such as small molecule artificial sweeteners or protein artificial sweeteners) that, when added to a composition, cause the composition to taste sweet when ingested by a mammal such as a human. Non-limiting examples of sweeteners are described herein. Additional examples of sweeteners are known in the art.

[0068] The term "ash" is a term known in dairy science and refers to one or more ions, elements, minerals, and / or compounds that can be found in milk produced by animals. Non-limiting examples of ions, elements, minerals, and compounds that can be found in milk produced by animals and are encompassed by the term "ash" are described herein. Additional ions, elements, minerals, and compounds that can be found in milk produced by animals are also known in the art. The term "ash" as used herein refers to the residue remaining after the product has been burned for analysis and includes minerals such as salts. In some embodiments, the minerals can be salts or ions or one or more of the following: sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, chloride, manganese, selenium, iodine. The term "ash" also includes retinol, carotenoids, and other vitamins (such as vitamin D, vitamin E, vitamin B12, thiamine, and riboflavin). The term "ash" as used herein also includes anions. Examples of such anions include one or more of the following: phosphate, citrate, sulfate, carbonate, and chloride.

[0069] The term "color balance agent" or "colorant" refers to a reagent added to a composition to adjust the color of the composition, e.g., to make the color of the composition appear more similar to an equivalent product made using milk produced by animals or eggs from poultry. Non-limiting examples of color balance agents or colorants include β-carotene and annatto. Other examples of color balance agents are known in the art. Optionally, the color balance agent or colorant can be produced by or obtained from plants.

[0070] Ideally, the alternative foods and compositions of the present invention exhibit the functional properties and sensory characteristics of equivalent food-based products. In some embodiments, the alternative foods and compositions of the present invention have nutritional characteristics similar to equivalent traditional foods and replicate one or more, if not all, of their core functions.

[0071] The term "core function" refers to the sensory, chemical, biochemical, or mechanical characteristics of a traditional food. The term "core function" includes, but is not limited to: flavor, taste, appearance, nutritional value, handling and mouthfeel, desired density, structure, texture, elasticity, springiness, coagulation, adhesion, fermentation, aeration, foaming, creaminess, and emulsification.

[0072] The term "flavor" refers to the taste and / or aroma of a food or beverage.

[0073] As used herein, the term "primarily" or variants thereof shall be understood to mean, for example, a) in the context of fat, the amount of a particular fatty acid composition relative to the total amount of the fatty acid composition; b) in the context of protein, the amount of a particular protein composition (e.g., amylase) relative to the total amount of the protein composition (e.g., α-, β-, and κ-casein).

[0074] The terms "about", "approximate" or "similar" mean that a particular value as determined by a person of ordinary skill in the art is within an acceptable error range, which may depend in part on the manner in which the value is measured or determined, or on the limitations of the measuring system. It should be understood that all ranges and amounts described hereinafter are approximate values and are not intended to limit the present invention. When ranges and numbers are used, these may be approximate to include statistical ranges or measurement errors or variations. For example, in some embodiments, the measured value may be plus or minus 10%.

[0075] According to one aspect of the present invention, there is provided a method for producing an alternative food, the method comprising the steps of:

[0076] providing at least one amylase;

[0077] and incorporating the at least one amylase into a composition to form an alternative food, and wherein the amylase undergoes one or more processing steps during the formation of the alternative food to at least partially denature the amylase.

[0078] In one embodiment, the amylase is denatured. Thus, the amylase gels or coagulates during denaturation. Optionally, prior to gelling / coagulating, the amylase will be in a solution or suspension having a pH of from about 5.0 to about 7.2 (e.g., from about 6.2 to about 6.8).

[0079] The step of at least partially denaturing the amylase can be carried out before or after adding the amylase to other ingredients to form the composition.

[0080] Optionally, the at least partially denatured enzyme amylase comprises at least 3% by weight of the protein in the alternative food, e.g., at least 5% by weight of the alternative food, e.g., at least 7% (weight / weight protein), e.g., up to 10% (weight / weight protein), such as 7% to 10% (weight / weight protein).

[0081] Optionally, the amylase is the major protein component of the alternative food (i.e., it can comprise at least 10% (weight / weight protein) in the alternative food, e.g., 20% (weight / weight protein) or more, e.g., 20% to 50% (weight / weight protein), e.g., 30% to 50% (weight / weight protein)). Specifically, the amylase can comprise 3 to 15% (weight / weight protein) in the alternative dairy food, e.g., 5 to 15% (weight / weight protein), including 5 to 12% (weight / weight protein), 5 to 10% (weight / weight protein) or 5 to 12% (weight / weight protein).

[0082] Optionally, during the production of the alternative food, the amylase is completely denatured.

[0083] The present invention thus further provides an alternative food composition comprising at least one amylase and one or more of the following: lipids, proteins, sweeteners, and / or ash, wherein the amylase constitutes at least 3% by weight of the proteins in the alternative food composition. Optionally, the content of amylase can be greater than 3%, for example at least 10% weight / weight of proteins, for example at least 20% weight / weight of proteins.

[0084] Optionally, the amylase in the alternative food is at least partially denatured.

[0085] Optionally, the alternative food is an alternative dairy product, such as alternative cheese or yogurt.

[0086] Optionally, the alternative food is an alternative egg product.

[0087] Optionally, the composition comprises one or more of the following components: lipids, proteins, sweeteners, color balance agents, and / or ash. Optionally, the composition comprises fat.

[0088] The composition for forming an alternative food constitutes another aspect of the present invention.

[0089] One aspect of the present invention provides an egg-like food comprising amylase, wherein the amylase provides a minimum protein level of 3% (weight / weight of proteins), optionally at least 5% (weight / weight of proteins), optionally at least 10% (weight / weight of proteins), for example at least 20% (weight / weight of proteins). Optionally, the enzyme can be the main protein component of the food. The egg-like food will have one or more properties selected from the following: foaming, emulsifying, or binding properties, which are similar to the properties of whole eggs obtained from natural (avian) eggs. The egg-like food can be used, for example, to replace avian eggs, for example, it can be directly fried to produce a scrambled egg-like product or an omelette.

[0090] One aspect of the present invention provides an egg white substitute having properties suitable for use in baking or cooking foods, the egg white substitute comprising amylase, wherein the enzyme provides a minimum protein level of 3% (weight / weight of proteins), optionally at least 5% (weight / weight of proteins), optionally at least 10% (weight / weight of proteins), for example at least 20% (weight / weight of proteins). Optionally, the amylase can be the main protein component of the egg white substitute. The egg white-like substitute will have one or more properties selected from the following: foaming, emulsifying, or binding properties, which are similar to the properties of egg white obtained from natural (avian) eggs. For example, the egg white substitute rather than avian eggs can be added to the dough and contribute to a foamy texture.

[0091] The egg replacement composition of the present invention can also be prepared as a spray-dried or dry composition and can be in the form of a powder that can be reconstituted with water and / or other liquids.

[0092] Egg replacement composition products and egg-based foods can have a natural egg-like texture, which is obtained by combining proteins with other modifiers such as texture modifiers (such as mucilage, e.g., flaxseed extract or carbohydrate compounds, such as glucose) and flavor modifiers (e.g., yeast extract or salt)). The salt added as a flavor modifier can include conventional cooking salts such as sodium chloride and potassium chloride, but can also include salts such as Himalayan black salt (kala namak), also known as Indian black salt, or Hawaiian black lava salt.

[0093] Egg white-like emulsified products can have a natural egg white-like texture, which is obtained by combining proteins with other modifiers such as texture and flavor modifiers, for example, by adding mucilage, e.g., flaxseed extract or flaxseed powder, carbohydrates (such as glucose), yeast extract or salt. These salts can include conventional cooking salts such as sodium chloride and potassium chloride, but can also include salts such as Himalayan black salt, also known as Indian black salt, or Hawaiian black lava salt.

[0094] Another flavor modifier is a yeast flora. This gives foods, especially egg substitutes or egg white-like emulsified products, a high degree of versatility and is suitable for culinary applications where eggs, especially egg whites, are typically used.

[0095] The amylase of the present invention can be commercially produced by microbial fermentation, purified from non-animal or non-mammalian sources, or produced by recombinant expression in a microbial host cell (usually a microbial or plant cell).

[0096] Optionally, the amylase can be mixed or blended with one or more plant proteins to form the composition of the present invention. Inclusion of one or more plant proteins may be desirable to improve the economics of manufacturing alternative foods using purified or recombinant proteins, as the production of purified or recombinant proteins is typically more expensive than conventional foods.

[0097] Alternative Dairy Products

[0098] In one embodiment of the present invention, a method for producing alternative dairy products is provided, the method comprising the steps of:

[0099] Providing at least one amylase;

[0100] The at least one amylase is incorporated into a composition to form a dairy alternative, such as cheese, yogurt or other dairy-based products, and wherein the amylase undergoes one or more processing steps during the formation of the dairy alternative to cause at least partial denaturation of the amylase.

[0101] Optionally, the amylase comprises at least 3% by weight of the protein in the dairy alternative, such as at least 5% by weight of the dairy alternative, such as at least 7% (weight / weight protein) or at least 10% (weight / weight protein) of the dairy alternative.

[0102] Optionally, the amylase is the major protein component of the dairy alternative.

[0103] Optionally, the amylase is completely denatured.

[0104] The dairy alternative composition (intermediate of the dairy alternative) can be curd. The curd can be used to manufacture further dairy alternatives. The dairy alternative can be alternative butter, cheese, yogurt, custard, cream cheese, medium-hard cheese, hard cheese, pasta filata-type cheese, soft-ripened cheese, feta-type cheese, etc.

[0105] When the dairy alternative is in the form of cheese or yogurt, the method can include the step of ripening the dairy alternative. Thus, the dairy alternative can be ripened alternative dairy cheese or ripened alternative dairy yogurt.

[0106] For some cheese varieties, one or more bacterial or other microbial species can be used during cheese making for ripening or fermentation, wherein fermentation products and by-products such as lactic acid, carbon dioxide, alcohols, aldehydes and ketones are produced.

[0107] Optionally, the method for producing a dairy alternative according to the present invention can include the step of adding one or more lipids, fats or oils to form a dairy alternative composition comprising amylase.

[0108] Optionally, the method for producing a dairy alternative according to the present invention can include the step of adding one or more of the following: carbohydrates, sweeteners and ash, to form a dairy alternative composition comprising amylase.

[0109] The dairy alternative composition can contain amylase at a concentration of about 0.01 g / L to about 1000 g / L (inclusive), such as 10 g / L to 450 g / L (inclusive), more specifically 60 g / L to 350 g / L (inclusive).

[0110] Amylase can be added in purified form (e.g., at least 70%, 80%, 90%, 95%, 99% or higher purity). Alternatively, amylase can be produced by microbial fermentation and can be provided in the form of a crude extract with a purity of 70% or lower.

[0111] Alternative dairy products, such as cheese or yogurt (yoghurt) products, can contain one or more different amylases, such as α-amylase and glucoamylase.

[0112] The alternative dairy products of the present invention can contain one or more other proteins to form an alternative dairy product composition containing amylase. The one or more proteins contained in the composition can include one or more non-dairy or dairy proteins. For example, soy protein or broad bean can be included. Dairy proteins can be included, which are usually in the form of purified or recombinant dairy proteins. For the avoidance of doubt, recombinant dairy proteins are considered to be "animal-free". Dairy proteins can include one or more casein proteins. Alternatively or additionally, dairy proteins can include one or more whey proteins. Optionally, casein and / or whey protein can be a recombinant protein, for example, can be produced by microbial fermentation. In some embodiments of these methods, the protein mixture can contain one or more proteins selected from the following: α-lactalbumin, β-lactoglobulin, α-S1-casein, α-S2-casein, lactoferrin, transferrin and serum albumin.

[0113] The alternative dairy product or composition can contain one or more lipids at a total concentration of about 0 wt% to about 45 wt%; one or more flavoring compounds at a total concentration of about 0.01 wt% to about 6 wt%; one or more carbohydrates or sweeteners at a total concentration of about 0.1 wt% to about 6 wt%; and ash at a total concentration of about 0.15 wt% to about 1.5 wt%, where the sum of all components is 100 wt%, and the balance is amylase and water. The lipids can be cultivated lipids or lipids produced by microorganisms.

[0114] Optionally, one or more lipids are selected from: sunflower oil, coconut oil, tributyrin, monoglycerides and diglycerides, free fatty acids and phospholipids. Optionally, the alternative dairy product contains one or more of the following: sunflower oil at a final concentration of about 1 wt% to about 28 wt%; coconut oil at a final concentration of about 0.5 wt% to about 14 wt%; tributyrin at a final concentration of about 0.05 wt% to about 1.0 wt%; monoglycerides and diglycerides at a final total concentration of about 0.08 wt% to about 1.2 wt%; free fatty acids at a final total concentration of about 0.02 wt% to about 0.28 wt%; and phospholipids at a final total concentration of about 0.02 wt% to about 0.3 wt%.

[0115] Optionally, the free fatty acids include at least one fatty acid selected from the group consisting of butyric acid, caproic acid, caprylic acid, myristic acid, and capric acid. In some embodiments of any of the compositions described herein, the phospholipid is soy lecithin phospholipid, sunflower lecithin phospholipid, cotton lecithin phospholipid, or rapeseed lecithin phospholipid. In some embodiments of any of the compositions described herein, the monoglycerides and diglycerides are monoglycerides and diglycerides of plant origin or monoglycerides and diglycerides of bacterial origin.

[0116] Optionally, the flavoring compound includes at least one flavoring compound selected from the group consisting of δ-decalactone, ethyl butyrate, 2-furyl methyl ketone, 2,3-pentanedione, γ-undecalactone, and δ-undecalactone.

[0117] Optionally, one or more sweeteners are sugars. The sugars can be selected from: glucose, mannose, maltose, fructose, galactose, lactose, sucrose, monatin, and tagatose. Alternatively, one or more sweeteners are artificial sweeteners. For example, the artificial sweeteners can be selected from: stevia, aspartame, sodium cyclamate, saccharin, sucralose, mogroside, brazzein, curculin, erythritol, glycyrrhizin, inulin, isomaltitol, lactitol, mabinlin, malititol, mannitol, miraculin, monatin, monelin, osladin, pentadin, sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame, aspartame-acesulfame, sodium cyclamate, dulcin, glulcin, neohesperidin dihyrdochalcone, neotame, and P-4000.

[0118] Optionally, the ash includes one or more of the following: calcium, phosphorus, potassium, sodium, citrate, and chloride. In some embodiments of any of the compositions described herein, the ash includes one or more (e.g., one, two, or three) of CaCl2, KH2PO4, and sodium citrate. For example, the final concentration of CaCl2 can be from about 0.05 g / L to about 0.2 g / L; the final concentration of KH2PO4 can be from about 0.2 g / L to about 0.4 g / L; and / or the final concentration of sodium citrate can be from about 0.1 g / L to about 0.3 g / L.

[0119] Optionally, the alternative dairy product contains one or more color balance agents, such as β-carotene or annatto.

[0120] Alternative Egg Products

[0121] According to another aspect of the present invention, there is provided an alternative egg food product comprising:

[0122] at least one amylase; wherein the at least one amylase provides a protein content of at least 3% (weight / weight) in the food product (optionally the major protein component of the alternative egg food product).

[0123] In an alternative aspect, there is provided a method for producing an alternative egg food product, the method comprising the steps of:

[0124] providing at least one amylase;

[0125] subjecting the at least one amylase to one or more processing steps to at least partially denature the amylase; and

[0126] incorporating the at least partially denatured amylase into a composition to form an alternative egg food product.

[0127] The alternative egg food product may be an egg replacement composition (egg substitute), an egg-like food product or an egg white substitute.

[0128] Optionally, the amylase is partially or completely denatured. Alternatively, the amylase is denatured during cooking of the food product itself or of a food composition incorporated into the food product (e.g., when an egg replacement composition or egg white substitute is added to other ingredients to form a food product).

[0129] Optionally, the alternative egg food product contains one or more lipids. Optionally, the alternative egg food product further contains water, carbohydrates (such as glucose, flaxseed meal or extract), fats (such as coconut fat) and salts, and may optionally also contain colorants (e.g., β-carotene). The alternative egg food product can be produced by hydrating the amylase and carbohydrates in water and then homogenizing to incorporate the fats and any colorants. The emulsion can then be pasteurized. If the product is to be used in liquid form, the pasteurized liquid can be bottled and then used for different applications. Alternatively, the liquid can be formed into a powder, for example by freeze-drying.

[0130] Optionally, the alternative egg product comprises one or more additional proteins (preferably non-egg proteins, more preferably plant proteins). A small amount of additional protein can be provided by seed mucilage, such as flaxseed mucilage. However, the seed mucilage will mainly comprise carbohydrates. Optionally, the alternative egg product comprises one or more carbohydrates. Optionally, the alternative egg product comprises one or more sweeteners. Optionally, the alternative egg product comprises one or more colorants. Optionally, the alternative egg product comprises one or more vitamins, such as yeast extract. Optionally, the alternative egg product comprises one or more minerals or salts.

[0131] Optionally, the amylase is denatured by heat treatment, for example by heating to a temperature of 40°C to 100°C for a suitable time such as 10 to 90 minutes. The amylase can be denatured during the cooking of the final food composition to provide a cooked food.

[0132] The amylase can be a separated (purified) enzyme.

[0133] The amylase can be a commercially produced enzyme, optionally produced by a recombinant (e.g., recombinant microorganism) process or purified from non-animal sources.

[0134] Optionally, the amylase used in the articles of the present invention is recombinantly produced, i.e., the gene encoding the protein sequence of the enzyme(s) is expressed under controlled conditions. Any suitable host cell can be used, such as a microorganism such as yeast or bacteria. Optionally, a heterologous host cell is used to express the gene encoding the enzyme. Alternatively, the gene encoding the amylase can be expressed in a homologous host cell, which can optionally be engineered to exhibit a higher than normal expression level, for example by manipulating the native promoter and / or enhancer sequences.

[0135] The amylase used in the present invention can have a neutral flavor and can be manipulated to form gels, emulsions or egg substitutes, the texture and mouthfeel of which can be optimized by modifying processing conditions known to those skilled in the art of the present invention. Many of these amylases are commercially available: the availability of these enzymes provides an opportunity to mitigate the expensive economic costs involved in manufacturing alternative foods from recombinant food proteins.

[0136] Optionally, the amylase can subsequently be combined with other ingredients to form an alternative egg food. Accordingly, the present invention provides a method for producing an alternative egg food, the method comprising providing an amylase and adding to the amylase one or more lipids, proteins, carbohydrates, sweeteners, colorants, vitamins, minerals, and / or salts to form an alternative egg food. Optionally, the amylase comprises at least 3% of the protein content of the alternative egg food (optionally having at least 5% weight / weight protein, such as at least 10% weight / weight protein, such as at least 20% weight / weight protein). Optionally, the amylase can be the major protein component of the food.

[0137] When the alternative egg food is an egg replacement composition, then the composition can form an egg-based food, such as a pancake, a baked good (cookie, cake, bread, etc.), or a mixture thereof.

[0138] The present invention is based on the recognition that amylase, when denatured or hydrolyzed (partially or completely), can be used to produce egg-based food compositions that exhibit similar flavor, aroma, and texture to such articles made using eggs ("conventional eggs" or "conventional egg-based foods", the latter being articles that typically will contain eggs as an ingredient (usually as a binder), such as baked goods, pancakes, desserts). Accordingly, the present invention provides compositions, methods for preparing the compositions, and kits comprising amylase, the compositions, emulsions, and mixtures useful for preparing these egg-based food compositions.

[0139] The alternative egg foods (egg replacement compositions, egg-like foods, and egg white substitutes) provided herein have similar flavor, texture, aroma, and nutritional value compared to equivalent articles made using avian eggs.

[0140] The alternative egg food can comprise at least one amylase at a concentration of about 30 to 98 g enzyme / 100 g (total protein content), typically 55 to 98 g enzyme / 100 g (total protein content), and more specifically 70 to 98 g enzyme / 100 g (total protein content).

[0141] The amylase used can be in purified form, with each portion of the enzyme composition containing at least 40% by weight of protein (enzyme) (e.g., at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 99% or higher purity). This reflects the content of commercially available enzyme compositions, which may contain fillers such as maltodextrin. Alternatively, the amylase can be produced by microbial fermentation and can be provided in the form of a crude extract having a protein content of 70% or less (weight / weight). These percentages are with reference to the total content of the enzyme composition.

[0142] The alternative egg food of the present invention may comprise one or more other additional proteins to produce a protein mixture. One or more of the additional proteins included in the protein mixture may include one or more enzymes or food proteins. The term "food protein" refers to any protein of non-animal origin that can be added to food. Optionally, the additional protein may be a purified or recombinant protein obtained from a non-animal source. The additional protein may comprise one or more avian egg proteins, but may also comprise other enzymes. Alternatively or additionally, the additional protein may include one or more recombinant dairy proteins, such as casein or whey protein, optionally produced by microbial fermentation. Optionally, the protein mixture may comprise one or more additional proteins selected from the following: α-lactalbumin, β-lactoglobulin, α-S1-casein, α-S2-casein, lactoferrin, transferrin, and serum albumin.

[0143] Optionally, the alternative egg food (e.g., egg replacement composition) may comprise one or more lipids. The lipids may be in the form of oils or fats. The lipids may be selected from the following: sunflower oil, coconut oil, rapeseed oil, palm fat, tributyrin, monoglycerides and diglycerides, free fatty acids, and phospholipids. The lipids may be cultivated oils or fats, or oils or fats produced by or derived from microorganisms. Optionally, the alternative egg food (e.g., egg replacement composition) may comprise carbohydrates. The carbohydrates may be obtained from plants. The carbohydrates may be monosaccharides, disaccharides, polysaccharides, or mixtures thereof. The carbohydrates may be starches, gums, edible fibers, cereal flours, or mixtures thereof. When the carbohydrates are in the form of starches, the starches may be selected from tapioca starch, corn starch, potato starch, wheat starch, waxy corn starch, modified starches, and mixtures thereof. The starch may account for 0.1% to 50% of the mass of the egg substitute. When the carbohydrates are in the form of gums, the gums may be selected from arrowroot powder, xanthan gum, tara gum, guar gum, agar gum, locust bean gum, and gum arabic, and mixtures thereof. The gum may account for 0.1% to 50% of the mass of the egg substitute. The carbohydrates may be in the form of exopolysaccharides, typically derived from microbial cultures, such as dextrans, fructans, galactans, xanthan gum, and their derivatives with a molecular weight of 1 to 10,000 kDa.

[0144] In one embodiment of the present invention, the alternative egg food (e.g., egg replacement composition) may comprise the mucilage of plant seeds, or its powder, its fractionated powder, or its extracted mucilage added with amylase. Optionally, the mucilage may be flaxseed mucilage or aloe extract. Optionally, flaxseed powder or fractionated powder may be used. Optionally, the mucilage is based on chia seeds, psyllium husk, broad bean water extract, chickpea water, hemp seeds, wheat germ, etc. Fibers such as flaxseed fiber, hydrocolloids, modified starches, or soluble fibers such as β-glucan, xanthan gum, pectin, etc. may be used instead of flaxseed mucilage.

[0145] Optionally, β-carotene is added as a natural colorant to alternative egg products (e.g., egg substitute compositions). However, other yellow, orange, red colorants, natural extracts or artificial colorants can be used, such as turmeric, pepper extract, capsicum annum L, tomato extract, lycopene, carrot extract, annatto, safflower, etc. Optionally, one or more flavoring compounds can be added to the alternative egg product (e.g., egg substitute composition). The flavoring agents can be selected from the following: fully or partially degraded β-lactoglobulin, extracts containing fully or partially degraded β-lactoglobulin (especially biomass extracts containing such compounds produced by precision fermentation), δ-decalactone, ethyl butyrate, 2-furyl methyl ketone, 2,3-pentanedione, γ-undecalactone and δ-undecalactone, sulfur-containing flavoring compounds (such as 2-acetylthiazoline, dimethyl sulfide, allyl isothiocyanate, diallyl thiosulfinate, diallyl disulfide, etc.), hydrogen sulfide. The flavoring compounds can be natural or artificial. Optionally, one or more sweeteners can be added to the alternative egg product (e.g., egg substitute composition). One or more sweeteners can be (a) sugar(s). Optionally, the sugar is selected from glucose, mannose, maltose, fructose, galactose, lactose, sucrose, monatin and tagatose. The sweetener can also have a neutral taste, such as maltodextrin. Optionally, one or more sweeteners can be artificial sweeteners. Optionally, one or more salts can be included in the alternative egg product (e.g., egg substitute composition). Exemplary salts include one or more of the following: calcium salts, phosphorus salts, potassium salts, sodium salts, citrate salts and chloride salts.

[0146] Optionally, the egg substitute composition has a pH of about 4.6 to 8.0, such as a pH of about 6.2 to about 7.2 (e.g., about 6.2 to about 6.8).

[0147] The egg substitute composition or egg white substitute of the present invention can be used as a binder for baking or cooking, such as an egg substitute for frozen desserts, baking mixes, meringues, coatings, batters, cakes, pancakes, tarts, candies, such as batters for fritters, for alcoholic beverages such as whiskey sours, pisco sours, etc. The present invention extends to baked or cooked products (i.e., "egg-based foods") produced using the egg substitute or egg white substitute of the present invention.

[0148] In one embodiment of the present invention, α-amylase and / or glucoamylase are used to form the alternative egg product (e.g., egg substitute composition) of the present invention.

[0149] The term "egg replacement composition" (or "egg substitute") refers to a product that is similar to a composition formed using avian eggs, such as beaten eggs, as its main component. Thus, the term "egg replacement composition" as used herein refers to a product that is similar to a traditional egg product but is made from proteins produced by methods that do not involve mammals. For example, the proteins used can be plant-based proteins, or more preferably, recombinantly expressed proteins, such as proteins expressed using microbial host cells. Optionally, the "egg replacement composition" of the present invention is similar, equivalent, or nearly identical to the corresponding product formed using avian eggs, particularly in one or more of taste, aroma, flavor, texture, sensory quality, color, etc. Optionally, the "egg replacement composition" of the present invention is made from proteins produced by methods that do not involve animals.

[0150] The "egg replacement composition" of the present invention refers to a composition that contains at least partially denatured amylase in addition to other components. The egg replacement composition is an intermediate composition for adding to egg-based foods or compositions.

[0151] The term "egg white substitute" (or "egg white alternative") refers to a product that is similar to a composition formed using egg white (not egg yolk) or avian eggs without any other components. Thus, the term "egg white substitute" as used herein refers to a product that is similar to avian egg white but is made from proteins produced by methods that do not involve mammals. For example, the proteins used can be plant-based proteins, or more preferably, recombinantly expressed proteins, such as proteins expressed using microbial host cells. Optionally, the "egg white substitute" of the present invention is similar, equivalent, or nearly identical to the corresponding product formed using avian egg white, particularly in one or more of taste, aroma, flavor, texture, sensory quality, color, etc. Optionally, the "egg white substitute" of the present invention is made from proteins produced by methods that do not involve animals.

[0152] The term "egg-based food" refers to a food in a form suitable for consumption or sale to consumers made using the egg replacement composition or egg white substitute of the present invention. Optionally, these products can be referred to as "synthetic foods". Optionally, these products can be cooked or baked by consumers at home, or can be in the form of a kit, such as a cake mix that requires the addition of other ingredients (such as fat, milk, or water). The term "egg-based food composition" refers to a composition for producing a food, the composition containing the egg replacement composition or egg white substitute of the present invention. The composition can contain all the ingredients of the final food, and the final food can optionally be in "ready-to-eat" or partially baked form, or can be in the form of a kit designed to have other ingredients added thereto to form the final food.

[0153] The term "avian egg" refers to an egg laid by birds such as chickens, ducks, quails, etc.

[0154] Egg Substitute Composition (Egg Replacer)

[0155] Optionally, the amylase can be mixed or blended with one or more plant products such as plant proteins or fats to form the egg substitute composition of the present invention. It may be desirable to include one or more plant products to improve the economics of preparing the egg substitute composition from purified or recombinant proteins and any food containing said composition, as the production of recombinant proteins is generally more expensive than traditional foods.

[0156] The egg substitute composition can comprise one or more lipids at a final total concentration of from about 0 wt% to about 30 wt%; one or more flavoring compounds at a final total concentration of from about 0.01 wt% to about 4 wt%; one or more carbohydrates or sweeteners at a final total concentration of from about 0.1 wt% to about 60 wt%; and salts at a final total concentration of from about 0.15 wt% to about 1.5 wt%.

[0157] Optionally, the egg substitute composition can contain one or more lipids in the form of oils or fats. Optionally, the lipids can be selected from the following: sunflower oil, coconut oil, rapeseed oil, palm fat, tributyrin, monoglycerides and diglycerides, free fatty acids, and phospholipids. Additionally or alternatively, the lipids can be cultured lipids or lipids produced by microorganisms. Such lipids, including phospholipids, can be produced by precision fermentation techniques. Optionally, the lipid is a free fatty acid selected from the following: butyric acid, caproic acid, caprylic acid, and capric acid. Optionally, the lipid is a phospholipid such as soy lecithin phospholipid, sunflower lecithin phospholipid, cotton lecithin phospholipid, or rapeseed lecithin phospholipid. Optionally, the lipid can be monoglycerides and diglycerides, which are plant-derived monoglycerides and diglycerides or bacterial-derived monoglycerides and diglycerides.

[0158] As described above, the egg substitute composition can comprise carbohydrates. The carbohydrates can be obtained from plants. The carbohydrates can be monosaccharides, disaccharides, polysaccharides, or mixtures thereof. The carbohydrates can be starches, gums, exopolysaccharides, edible fibers, cereal flours, or mixtures thereof. When in the form of starch, the starch can be selected from tapioca starch, corn starch, potato starch, wheat starch, waxy corn starch, modified starch, and mixtures thereof. The starch can account for 0.1% to 50% of the mass of the egg substitute. When the carbohydrates are in the form of gums or exopolysaccharides, the gums can be selected from arrowroot powder, tara gum, guar gum, agar gum, locust bean gum, and gum arabic, and mixtures thereof. The exopolysaccharides can be selected from dextrans, fructans, galactans, xanthan gum, and mixtures thereof. The gums can account for 0.1% to 50% of the mass of the egg substitute.

[0159] Optionally, one or more sweeteners may be added to the egg substitute composition. One or more sweeteners may be sugars. Optionally, the sugars are selected from glucose, mannose, maltose, fructose, galactose, lactose, sucrose, monatin, and tagatose. The sweetener may also have a neutral taste, such as maltodextrin. Optionally, one or more sweeteners are artificial sweeteners. Optionally, the artificial sweeteners are selected from the following: stevia, aspartame, cyclamate, saccharin, sucralose, mogroside, brazzein, curculin, erythritol, glycyrrhizin, inulin, isomaltitol, lactitol, mabinlin, maltitol, mannitol, miraculin, monatin, monellin, polypodoside, petasin, sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame, aspartame-acesulfame, sodium saccharin, dulcin, glycyron, neohesperidin dihydrochalcone, neotame, and P-4000. Optionally, the composition will contain one or more colorants, such as β-carotene.

[0160] As described above, the egg substitute composition may contain one or more salts. Optionally, the egg substitute composition may contain one or more salts selected from the following: calcium salts, phosphate salts, potassium salts, sodium salts, citrate salts, and chloride salts. Optionally, the salts used include one or more (e.g., one, two, or three) of CaCl2, KH2PO4, sodium citrate, K2CO3, Mg3(C6H5O7)2. Optionally, the egg substitute contains CaCl2 at a final concentration of about 0.05 g / L to about 0.2 g / L; and / or KH2PO4 at a final concentration of about 0.2 g / L to about 0.4 g / L; and / or sodium citrate at a final concentration of about 0.1 g / L to about 0.3 g / L; and / or K2CO3 at a final concentration of about 0.1 g / L to about 0.5 g / L; and / or Mg3(C6H5O7)2 at a final concentration of about 0.01 g / L to about 0.3 g / L.

[0161] Optionally, depending on the intended end use of the desired egg substitute composition, one or more bacterial or other microbial species are employed during the formation of the egg substitute composition for maturation or fermentation, wherein fermentation products and by-products such as lactic acid, carbon dioxide, alcohols, aldehydes, and ketones are produced.

[0162] The amylase(s) used in the present invention may be commercially produced enzymes, produced by recombinant microbial processes, or purified from non-animal or non-mammalian sources.

[0163] In one embodiment, the egg substitute combines amylase with potato protein, flaxseed fiber, sunflower oil, sunflower lecithin, salt, colorant, and water.

[0164] Egg White Substitute

[0165] Egg white substitutes are prepared as described above for egg replacement compositions, but will generally not contain colorants such as β-carotene. Example compositions will contain amylase, water, flaxseed mucilage or flaxseed fiber, and fat (e.g., such as coconut oil or sunflower oil).

[0166] The egg replacement composition and / or the egg white substitute can each be combined with other food ingredients to form a food that would normally contain avian eggs.

[0167] Egg-Like Foods

[0168] Egg-like foods are prepared as described above for egg replacement compositions and will generally contain colorants such as β-carotene. Example compositions will contain amylase, water, flaxseed mucilage or flaxseed fiber, fat (e.g., such as coconut oil or sunflower oil), a colorant such as β-carotene, and optionally glucose.

[0169] On the other hand, the present invention provides a method of forming a substitute egg product, wherein amylase is mixed with water to form a mixture, and the mixture is homogenized with fat, wherein the amylase provides at least 5 g / 100 g protein of the product. Optionally, amylase is mixed with a carbohydrate source and water, such as seed mucilage or cereal flour. A suitable seed mucilage is flaxseed mucilage. Optionally, fat can be added to the mixture and homogenized to form a substitute egg product. Suitable fats are as described above and include, for example, vegetable oil, sunflower oil, coconut fat. Optionally, other flavorings, sweeteners, ash, salt, and / or colorants can be added as described above for the composition. These additional components can be added before or after homogenization, if convenient.

[0170] The present invention can be further defined with reference to the following clauses:

[0171] 1. According to one aspect of the present invention, there is provided a method for producing a substitute dairy product, the method comprising the steps of:

[0172] Providing an enzyme having a catalytic function;

[0173] Subjecting the enzyme to one or more processing steps to convert the enzyme into a transformed protein having a structural function; and

[0174] Incorporating the transformed protein into a substitute dairy product.

[0175] 2. The method according to clause 1, wherein the enzyme is processed to substantially lose its catalytic function.

[0176] 3. The method according to clause 1 or clause 2, wherein at least one enzyme is a globular enzyme.

[0177] 4. The method according to any one of clauses 1 to 3, wherein the enzyme is selected from: lactase, glucosidase, cellulase, amylase, invertase, protease, xylanase, glutenase, phytase, lipase, gelatinase, glucose oxidase, transglutaminase, pectinase, β-amylase, pullulanase, naringinase, limoninase, aminopeptidase, laccase, tyrosinase, cutinase, superoxide dismutase, endoglycosidase, glycocyl transferase, glucose isomerase, amidase, lignin peroxidase, invertase, and kinase.

[0178] 5. The method according to clause 4, wherein the enzyme is selected from: β-galactosidase, α-glucosidase, cellulase, α-amylase, nattokinase, glucoamylase, and invertase.

[0179] 6. The method according to any one of clauses 1 to 5, wherein a curdled or emulsified composition is obtained from such a globular enzyme, and such a curdled or emulsified composition is suitable for producing animal ingredient-free products having one or more desired properties similar to dairy products.

[0180] 7. The method according to any one of clauses 1 to 6, wherein the enzyme is treated by hydrolysis (pH-based hydrolysis or enzymatic hydrolysis), heat treatment, or mechanical shearing to at least partially or completely denature the enzyme, providing a structural protein component or a structural protein ingredient.

[0181] 8. The method according to any one of clauses 1 to 5, wherein the enzyme is heat-treated to 40 to 100 °C.

[0182] 9. The method according to clause 8, wherein the heat treatment is carried out for 1 minute to 500 minutes, usually 5 minutes to 90 minutes, and most usually 10 to 30 minutes.

[0183] 10. A non-dairy protein component having desired properties.

[0184] 11. The non-dairy protein component according to clause 10, which is a non-dairy product protein that has been treated to convert it into a protein having a structural function, and the non-dairy product protein is suitable for producing alternative dairy products, such as, for example, alternative cheese products.

[0185] 12. An alternative dairy product produced by treating at least one enzyme having a catalytic function to make such an enzyme suitable for structural use in alternative dairy products.

[0186] 13. The alternative dairy products described in clause 12 are alternative curds, alternative milk, butter, cheese, yogurt, custard, cream cheese, medium-hard cheese, hard cheese, pasta filata type cheese, soft-ripened cheese, and other alternative dairy products.

[0187] 14. The alternative dairy products described in clause 13, when in the form of alternative cheese products or alternative yogurt products, are mature alternative cheese products or mature alternative yogurt products.

[0188] 15. The alternative dairy products described in any one of clauses 12 to 14, wherein the protein processed according to the method of the present invention is present at a concentration of from about 0.01 g / L to about 1000 g / L (inclusive), typically from 10 g / L to 450 g / L (inclusive), more specifically from 60 g / L to 350 g / L (inclusive).

[0189] The present invention can be further defined with reference to the following clauses:

[0190] 1A. A method for producing an egg substitute, the method comprising the steps of:

[0191] Providing an enzyme having a catalytic function;

[0192] Subjecting the enzyme to one or more treatment steps to convert the enzyme into a transformed protein having a structural function; and

[0193] Incorporating the transformed protein into an egg substitute.

[0194] 2A. The method according to clause 1, wherein the enzyme is at least partially denatured so that it substantially loses its catalytic function.

[0195] 3A. The method according to clause 1 or clause 2, wherein at least one enzyme is an isolated enzyme, particularly a globular enzyme.

[0196] 4A. The method according to any one of clauses 1 to 3, wherein the enzyme is selected from: lactase, glucosidase, cellulase, amylase, invertase, protease, xylanase, glutaminase, phytase, lipase, gelatinase, glucose oxidase, transglutaminase, pectinase, β-amylase, pullulanase, naringinase, limonase, aminopeptidase, laccase, tyrosinase, cutinase, superoxide dismutase, endoglycosidase, glycosyltransferase, glucose isomerase, amidase, lignin peroxidase, invertase, and kinase.

[0197] 5A. The method according to clause 4, wherein the enzyme is selected from: β-galactosidase, α-glucosidase, cellulase, α-amylase, natto kinase, glucoamylase, and invertase.

[0198] 6A. A method according to any one of clauses 1 to 5, wherein an egg white-like emulsified composition is obtained from such a globular enzyme, and such an egg white-like emulsified composition is suitable for producing a non-animal ingredient-containing food comprising one or more desired food properties.

[0199] 7A. A method according to any one of clauses 1 to 6, wherein the enzyme is treated by hydrolysis (pH-based hydrolysis or enzymatic hydrolysis), heat treatment or mechanical shearing to at least partially or completely denature the enzyme, providing a structural protein component or a structural protein ingredient.

[0200] 8A. A method according to any one of clauses 1 to 5, wherein the enzyme is heat-treated to 40 to 100 °C.

[0201] 9A. The method according to clause 8, wherein the heat treatment is carried out for a time of 1 minute to 500 minutes, usually 5 minutes to 90 minutes, and most usually 10 to 30 minutes.

[0202] 10A. An enzyme that has been processed to be converted into a protein with a structural function, and such an enzyme is suitable for producing alternative foods, such as, for example, egg substitutes.

[0203] 11A. An alternative food produced by treating at least one enzyme with a catalytic function so that such an enzyme is suitable for structural use in alternative foods.

[0204] 12A. The alternative food according to clause 11, wherein the protein treated according to the method of the present invention is present at a concentration of about 0.01 g / L to about 1000 g / L (inclusive), usually 10 g / L to 450 g / L (inclusive), and more specifically 60 g / L to 350 g / L (inclusive).

[0205] 13A. An egg substitute comprising a non-egg protein as the main structural protein.

[0206] 14A. The egg substitute according to clause 13, wherein the non-egg protein comprises at least partially denatured isolated enzyme.

[0207] 15A. The egg substitute according to clause 14, wherein the enzyme is an inactivated isolated enzyme or a completely denatured isolated enzyme.

[0208] 16A. An egg white-like emulsion product comprising a non-egg protein as the main protein source.

[0209] 17A. The egg white-like emulsion product according to clause 16, wherein the non-egg protein is at least partially denatured isolated enzyme.

[0210] 18A. An egg white-like emulsion product as described in clause 16 or clause 17, wherein the non-egg protein component is an inactivated isolated enzyme or a completely denatured isolated enzyme.

[0211] The further features of the present invention will become apparent from the following description by way of example only and with reference to the accompanying drawings and embodiments. Examples

[0212] Example 1

[0213] Alternative cheese product using α-amylase

[0214] The α-amylase is derived from Rajvi Biotech Pvt. Ltd.

[0215] Ingredients:

[0216] Details of the enzyme used: Supplier Enzyme Bioscience, α-amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α-amylase").

[0217]

[0218] Processing steps:

[0219] - Dissolve the α-amylase in water in a beaker with a magnetic stirrer together with all other ingredients and hydrate at room temperature for 15 minutes.

[0220] - Add melted coconut fat and emulsify (Ultraturrax, shear level 10,000 rpm, room temperature).

[0221] - Adjust the pH to 6.2 with 1M NaOH.

[0222] - Ferment the mixture with lactic acid bacteria until pH 5.5, then acidify to pH 4.5 with lactic acid (30% w / w).

[0223] - Heat-treat the solution in a water bath (79 °C, 20 minutes).

[0224] - Cool to below 40 °C and gently mix in salt and culture for ripening.

[0225] - Manually press the curd for 1 minute, flip the cheese and press for another 1 minute.

[0226] - Ripen at 12 °C for 3 days and then store in the refrigerator.

[0227] Results and discussion

[0228] This formulation produces a structure similar to feta / salad cheese, slightly looser. The odor and taste of the product are neutral. The color of the product is off-white. When cut into cubes, the overall taste and appearance are similar to mild feta / salad cheese. Alternative dairy products such as Figure 1 as shown.

[0229] Example 2 : Production protocol for cream cheese substitute

[0230] Ingredients:

[0231] Details of the enzymes used: Supplier Enzyme Bioscience, α-amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α-amylase").

[0232]

[0233]

[0234] Processing steps:

[0235] 1. Milk production

[0236] 1. Weigh the dry ingredients (see formulation)

[0237] 2. Hydrate for 30 minutes

[0238] 3. Add fat (liquid)

[0239] 4. Protease: The time range before coagulation is about 2 hours

[0240] 2. Homogenization

[0241] 1. Pre-homogenize with UT: 1 minute, 12,000 rpm

[0242] 2. Homogenize with Panda

[0243] 1. Batch 1: Total pressure 130 bar (50 bar in stage 2)

[0244] 2. Batches 2 - 8: Standard (250 bar, 50 bar in stage 2)

[0245] 3. Adjust the pH to 4.5 with 30% w / w lactic acid

[0246] 4. Coagulate in a water bath in foil

[0247] 1. 1a: 74°C for 15 minutes

[0248] 2. 1b: 74°C for 20 minutes

[0249] 3. 1c & 2-8: 70 °C for 25 minutes

[0250] 5. Cool the curd in foil and store at 6 °C until the next day

[0251] 6. Analysis of the curd

[0252] 1. Pour the curd into a beaker and onto a plate

[0253] 2. Take a photo

[0254] 3. Sensory: texture, taste, appearance

[0255] 4. Measurement of pH

[0256] Results and Discussion: The formulation produced curds similar to cream cheese within a certain temperature and time range. Alternative dairy products such as Figure 2 as shown

[0257] Example 3 - Feta cheese / salad cheese substitute

[0258] Ingredients:

[0259] Details of the enzyme used: Supplier Enzyme Bioscience, α-amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α-amylase").

[0260]

[0261]

[0262] Processing steps:

[0263] 1. Milk production

[0264] 1. Weigh the dry ingredients (see formulation)

[0265] 2. Hydrate on a stir plate for 30 minutes

[0266] 3. Add protease

[0267] 4. Add fat (liquid)

[0268] 2. Homogenization

[0269] 1. Pre-homogenize with UT: 1 minute, 12000 rpm

[0270] 2. Homogenize with Panda

[0271] 1. 250 / 50 bar

[0272] 3. Coagulation

[0273] 1. Pour the milk into the foil.

[0274] 2. Place them in a water bath at 74 °C for 25 minutes.

[0275] 4. Smoothing

[0276] 1. Cool the curd in the foil to room temperature.

[0277] 2. Pour the curd into a Kenwood mixer.

[0278] 3. Shear at level 1.5 for 30 seconds.

[0279] 5. Pressing

[0280] 1. Weigh the cheese and add it to a mold with cheesecloth.

[0281] 2. Press with a hydraulic press at 1.5 bar for 2 minutes.

[0282] 3. Flip the cheese and press again.

[0283] 6. Analysis of curd during cooling

[0284] 1. Pour the curd into a beaker and onto a plate.

[0285] 2. Take a photo.

[0286] 3. Sensory analysis: texture, taste, appearance

[0287] Results and discussion: Alternative dairy products such as Figure 3 shown. Adding protease results in a creamier texture and reduced looseness (see Figure 3 , 2 relative to Figure 1 )

[0288] Example 4 - Alternative yogurt products

[0289] Hydrated α - amylase and glucoamylase pastes can be converted into alternative yogurt.

[0290] Ingredients:

[0291] Details of the enzymes used: Supplier Breatec, glucoamylase [Aspergillus niger], Bakemyl AGSX containing 43% protein content (referred to as "glucoamylase").

[0292] Details of the enzymes used: Supplier Enzyme Bioscience, α - amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α - amylase").

[0293]

[0294] Procedure: - If necessary, grind using a mortar and pestle or other suitable method

[0295] - Hydrate the dry ingredients (α - amylase or glucoamylase, salt, Nutriose, linseed fiber) for 30 minutes and add fat

[0296] - Homogenize the mixture

[0297] - Adjust the pH to 4.5

[0298] - Heat to 75 °C in a water bath for 20 minutes

[0299] - Smooth

[0300] - Cool the curd and store the curd under refrigeration for 12 - 48 hours until analysis

[0301] Results and Discussion: Visual inspection: Yogurt - like texture. Alternative dairy products such as Figure 4 shown

[0302] Rheological measurements:

[0303] Amplitude sweep of yogurt, α - amylase, and glucoamylase. Milk - based yogurt contains fat: 3.5 g, carbohydrates: 4.6 g, protein 3.7 g, and salt: 0.12 g, produced by Marken Discount AG & Co Kg for Netto

[0304] The amplitude sweep is designed to describe the deformation behavior of a sample within the non - destructive deformation range and to determine the upper limit of this range. The results of the amplitude sweep are typically presented in a graph where strain (or shear stress) is plotted on the x - axis and the storage modulus G' and loss modulus G'' are plotted on the y - axis; both axes are on a logarithmic scale. Our amplitude sweep results (see Figure 5 ) show that the height and progression of the storage modulus of α - amylase and glucoamylase are very similar to those of the yogurt sample

[0305] Example 5 - Alternative cheese products – Fresh cheese

[0306] The hydrated α - amylase and glucoamylase paste is converted into an alternative fresh cheese

[0307] Ingredients:

[0308] Details of the enzymes used: Supplier Breatec, glucoamylase [Aspergillus niger], Bakemyl AGSX (referred to as "glucoamylase") containing 43% protein content

[0309] Details of the enzyme used: Supplier Enzyme Bioscience, α - amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α - amylase").

[0310]

[0311] Fresh cheese recipe

[0312] - If necessary, grind using a mortar and pestle or other appropriate method

[0313] - Hydrate the dry ingredients (α - amylase or glucoamylase, salt) for 30 minutes and add fat

[0314] - Homogenize the mixture

[0315] - Adjust the pH to 4.5

[0316] - Heat in a water bath to 80 °C for 20 minutes

[0317] - Press (3 bar, 10 minutes)

[0318] - Cool the curd and store the curd under refrigeration for 12 - 48 hours until analysis

[0319] Results and discussion: Alternative dairy products such as Figure 6 shown. Fresh cheese made with α - amylase (left) and glucoamylase (right).

[0320] Rheological measurements:

[0321] Amplitude sweep of commercially available Almette fresh cheese and fresh cheese made with α - amylase and glucoamylase. The milk - based fresh cheese Almette contains (per 100 g) 25 g fat, 3 g carbohydrates, 5.6 g protein, and 0.68 g salt. It is produced by Hochland Deutschland GmbH. Ingredients list: Fresh cheese, salt, and nitrogen.

[0322] Our amplitude sweep data show that the height and progression of the storage modulus of the amylase and glucoamylase fresh cheese are very similar to the Almette fresh cheese sample.

[0323] Example 6 - Egg substitute

[0324] The hydrated α - amylase and glucoamylase paste is converted into an egg substitute.

[0325] Ingredients:

[0326] Detailed information on the enzyme used: Supplier Breatec, glucoamylase [Aspergillus niger], Bakemyl AGSX containing 43% protein content (referred to as "glucoamylase").

[0327] Detailed information on the enzyme used: Supplier Enzyme Bioscience, α - amylase [Aspergillus oryzae], which contains 71.4% protein content (referred to as "α - amylase").

[0328] Protocol

[0329] - If necessary, grind using a mortar and pestle or other appropriate method

[0330] - Hydrate the dry ingredients (α - amylase or glucoamylase, salt, Nutriose, flaxseed fiber, β - carotene, flavoring) for 30 minutes and adjust the pH to 6.3

[0331] - Add the oil / lecithin mixture

[0332] - Homogenize the mixture

[0333] - Fry in a pan

[0334] Results and discussion: Alternative egg products such as Figure 7 shown. Egg substitutes based on α - amylase (left) and glucoamylase (right).

[0335] Example 7

[0336] Functionalization / gelation of glucoamylase: Mix tap water with the enzyme product to obtain a solution containing 10% (weight / weight) protein. Tested enzyme components:

[0337] - A) Glucoamylase [Aspergillus niger], powder, 43% protein (weight / weight, measured by the Dumas method), Breatec

[0338] - B) Glucoamylase [Aspergillus niger], liquid solution, 25% protein (weight / weight, measured by the Dumas method), WeissBio Tech

[0339] Divide each solution into 3 tubes and adjust the pH to pH 6.5, 5.5, and 5.0 with 80% (weight / weight) lactic acid or 1M NaOH (weight / weight) respectively. Divide each sample into 2 microtubes and add 1% (weight / weight) NaCl to one of the microtubes.

[0340] Processing steps:

[0341] - Mix the samples

[0342] - Centrifuge the sample (10 seconds, 13300 rpm)

[0343] - Incubate for 30 minutes at room temperature

[0344] - Heat treatment (80 °C, 30 minutes)

[0345] - Cool in cold water

[0346] - Remove the sample from the microtube for visual analysis

[0347] Results and Discussion: All samples containing 10% (weight / weight) protein (glucoamylase product A or B) formed firm gels after incubation at 80 °C. The gel strength at pH 6.5 was higher than that at pH 5.0 and 5.5. The loose texture indicates suitability for use as a grated cheese substitute, such as a Parmesan cheese substitute (see Figure 8 and Figure 9 ).

[0348] Example 8 - Heat-induced Gelation - Analysis of Gel Structure

[0349] Heat-induced gels were produced by α-amylase powder in water and compared with gels produced based on lactase (β-galactosidase). The resulting properties can be affected by processing conditions as well as composition. Gel properties were measured by rheological methods using small deformation oscillatory tests.

[0350] Standard Protocol:

[0351] • Use α-amylase or purified lactase (β-galactosidase).

[0352] Details of the enzymes used:

[0353] 1. Supplier Vita actives, lactase [β-D-galactosidase] [Aspergillus oryzae] 100000 ALU / g powder, which according to the supplier contains 44% protein content, 100000 ALU / g powder lactase activity, and 18% to 22% maltodextrin powder. By applying common filtration methods followed by spray drying, the protein content of this preparation was increased to 60 - 70% (referred to as "purified lactase").

[0354] 2. Supplier Angel Yeast Co. Ltd, α-amylase [Aspergillus oryzae] 55000 U / g powder. The protein content of this preparation is 52.7% (referred to as "α-amylase").

[0355] • If necessary, grind using a mortar and pestle or other appropriate method

[0356] • Standard methods and formulations used include adding the powder to the liquid at a ratio of 6% protein weight / volume (6 g protein in a total volume of 100 ml).

[0357] • Add coconut fat at a ratio of 6% weight / volume (6 g fat in a total volume of 100 ml).

[0358] • Add salts (0.1% weight / volume sodium chloride and 1.39% weight / volume calcium chloride).

[0359] • Adjust the pH (to pH 4.8 or pH 6).

[0360] • Heat to a final temperature of 80 °C at a rate of 4 K / min to denature the enzyme and induce coagulation, and measure the coagulation process in a rheometer.

[0361] • In the rheometer, cool the gel to room temperature at a rate of 10 K / min.

[0362] • Analyze the rheological properties (gel properties) in the rheometer.

[0363] A commonly used test method for studying the rheological properties of protein gels is the oscillatory test using a rheometer. The basic principle of these small deformation oscillatory tests can be described using a parallel plate model.

[0364] In the rheometer, applying the oscillatory test, the viscoelastic behavior of the sample can be described using the storage modulus G' (given in [Pa]). The G' value is a measure of the deformation energy stored in the material during shear. G' represents the elastic behavior of the sample. High gel elasticity corresponds to a high elastic component (high G').

[0365] Data (see Figure 10 ) show the variation of G' and G'' with temperature for α - amylase and lactase preparations upon heating up to 80 °C. For both proteins, the G' curve extends above the G'' curve, indicating that the solid behavior dominates over the liquid behavior. The temperature at which G' increases reflects the thermally induced changes leading to gel formation. For α - amylase, G' increases in an almost linear manner. The temperature at which G' changes is approximately 47 to 50 °C, while for the lactase gel, G' increases at 66 °C. This may indicate that under the selected conditions, gel structure formation starts earlier but is also much slower in the α - amylase gel than in the lactase gel.

Claims

1. A method for producing alternative food, the method comprising the following steps: i. Providing at least one amylase; ii. Subjecting the at least one amylase to one or more processing steps to at least partially denature the amylase, or providing the amylase in the food in an amount of at least 3 g / 100 g of protein; And iii. Incorporating the amylase into a composition to form alternative food.

2. The method according to claim 1, wherein the amylase is the main protein component of the alternative food.

3. The method according to claim 1 or claim 2, wherein the amylase is at least partially denatured.

4. The method according to any one of claims 1 to 3, wherein the amylase in the alternative food is completely denatured.

5. The method according to any one of claims 1 to 4, wherein the alternative food is curd.

6. The method according to any one of claims 1 to 5, wherein the amylase is denatured by hydrolysis, heat treatment or mechanical shearing.

7. The method according to any one of claims 1 to 6, wherein the amylase is heat-treated by heating to a temperature of 40 to 100 °C.

8. The method according to claim 7, wherein the heat treatment is carried out for 10 to 30 minutes.

9. A dairy alternative food composition comprising at least one amylase and one or more of the following: lipids, proteins, sweeteners and / or ash, wherein the amylase accounts for at least 3% by weight of the proteins in the alternative food composition.

10. An egg alternative food composition comprising amylase, wherein the amylase is present in the product in an amount of at least 3 g / 100 g of protein.

11. The composition according to claim 9 or 10, which comprises lipids.

12. The composition according to claim 11, wherein the lipid is coconut fat or vegetable oil.

13. The composition according to any one of claims 9 to 12, which is a liquid composition and comprises amylase at a concentration of 0.01 g / L to 1000 g / L.

14. The composition according to claim 13, which comprises amylase at a concentration of 60 g / L to 350 g / L.

15. The composition according to any one of claims 9 to 14, wherein the amylase is the main protein component of the composition.

16. The composition according to any one of claims 9 to 15, wherein the amylase accounts for at least 5% by weight of the composition.

17. The composition according to any one of claims 9 to 17, which further comprises mucilage formed by soaking flaxseeds.

18. An alternative dairy product formed using the composition according to claim 9 or claims 11 to 16, which is an alternative curd, alternative milk, butter, cheese, yogurt, custard, cream cheese, medium-hard cheese, hard cheese, pasta filata type cheese, soft-ripened cheese and other alternative dairy products.

19. The alternative dairy product according to claim 18, which is a matured alternative cheese product or a matured alternative yogurt product.

20. The alternative egg food according to any one of claims 10 to 17, which is in the form of an egg white substitute.

21. A food product based on an alternative egg, comprising an egg replacement composition according to any one of claims 10 to 17 and one or more food ingredients.

22. The food product based on an alternative egg according to claim 21, comprising at least partially denatured amylase at a concentration of 6 g / 100 g to 35 g / 100 g.

23. The food product based on an alternative egg according to claim 22, selected from the group consisting of bakery products, desserts, coatings, batters, pancakes, tarts, confectionery or bread slurries.

24. A food composition based on an alternative egg, comprising an egg replacement composition according to any one of claims 10 to 17 and one or more ingredients, and being in the form of a ready-to-bake food product or a partially baked food product.

25. A food composition based on an alternative egg, comprising an egg replacement composition according to any one of claims 10 to 17 and one or more ingredients, and being in the form of a kit for food.

26. A method of forming an alternative egg product, wherein amylase is mixed with water to form a mixture, and the mixture is homogenized with fat, wherein the enzyme provides at least 3 g / 100 g protein of the product.

27. The method according to claim 26, wherein the enzyme is combined with water and a carbohydrate to form a mixture.

28. The method according to claim 27, wherein the carbohydrate is seed mucilage.

29. The method according to claim 28, wherein the seed mucilage is linseed mucilage.

30. The method according to any one of claims 26 to 29, wherein the fat is vegetable oil, sunflower fat or coconut fat.

31. The method according to any one of claims 26 to 30, wherein one or more flavor improvers, sweeteners, ash, salt or colorants are added.

Images