Vegan-based egg yolk substitute product

Abstract

The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and / or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00 wt.%. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a meal or a baked product or a simulated egg.

Description

[0001] Vegan egg yolk substitute

[0002] Area of ​​application

[0003] The invention relates to a vegan-based egg yolk substitute.

[0004] State of the art

[0005] Awareness of the importance of a sustainable lifestyle is also steadily increasing the importance of a purely plant-based diet. In addition to pure vegans and vegetarians, more and more people are trying to reduce their consumption of animal products (flexitarians and flexigans). The latter is leading to an increasing demand and availability of plant-based foods that offer consumers a similar taste experience to the corresponding animal products.

[0006] Eggs are a high-quality source of protein and, in addition to being eaten directly, serve many functions in food, such as forming emulsions and foams and stabilizing dough. Due to their diverse uses, finding a vegan alternative to eggs that encompasses as many uses as possible is a major challenge.

[0007] Egg yolk is a fat-in-water emulsion and, in addition to just under 50% water, contains approximately 30% fat, approximately 17% protein, minerals, and vitamins. Due to its high phospholipid content (approximately 30% of the fat), egg yolk is a very good emulsifier; the carotenoids it contains give it its characteristic yellow-orange color.

[0008] In cooking, it is primarily used as an emulsifier (for example, in mayonnaise), to loosen, foam, and thicken creams, and to stabilize crumbs in baked goods. When heated above 72°C, the egg yolk solidifies.

[0009] WO 2017 / 014967 A1 and WO 2017 / 014806 A1 relate to plant-based egg substitute compositions characterized by a high content of hydrocolloids.

[0010] WO 2019 / 220431 A1 also relates to egg substitute compositions containing more than 5% hydrocolloids.

[0011] WO 89 / 10704 relates to an egg substitute in which the egg yolk substitute is surrounded by a membrane and combined with a natural egg white or a treated egg white or an egg white analogue.

[0012] There are already various other egg yolk substitutes available, most of which are based on a mixture of starches and hydrocolloids, and sometimes also on plant proteins (US 2013 / 0084361 A1; DE 603 ​​13 732 T2). They can be used as dry or liquid products in foods, where they largely or partially take over the functions of egg yolk (comparable color, binding). Some of these products also exhibit a comparable rheology to animal egg yolk. If these foods are brought into contact with a light-colored, water-containing food (e.g., egg white or egg white substitute) for a period of more than 7 days, the yellow or orange color diffuses from the "egg yolk" into the "egg white." Thus, egg yolk and egg white in flowable form are not stable when stored side by side without mixing. Furthermore, they do not exhibit the characteristic domed shape of a fresh animal egg yolk.

[0013] Object of the present invention

[0014] The object of the present invention is to provide a vegan-based, egg-yolk-like food that can be brought into contact with another water-containing food for a period of more than 7 days without color equilibration, without the two materials mixing, and without both or either of the two liquid phases solidifying. This food should be processable in a similar way to animal egg yolk, i.e., it should form and stabilize emulsions and solidify upon heating.

[0015] Description of the invention

[0016] The task is solved by an egg yolk substitute product, comprising a mixture of:

[0017] (a) Drinking water

[0018] (b) one or more proteins from pulses, oilseeds, cereals, algae or microorganisms,

[0019] (c) vegetable oil, which optionally contains at least one emulsifier (d) a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids

[0020] (e) at least one carotenoid-containing food and / or a natural colouring substance,

[0021] (f) optionally an at least partially pregelatinised starch and

[0022] (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s) is 0.5-5.0 wt%.

[0023] The percentages given in the following text are all percentages by weight.

[0024] “Vegan-based” means that it does not contain any animal or animal-derived ingredients.

[0025] The product according to the invention preferably has a protein content between 1% and 35%, advantageously between 3% and 25% or 20%, very advantageously between 4% and 15% and particularly advantageously between 5% and 12%. Suitable protein sources include plant-based raw materials from the group of pulses, cereals, oilseeds, (micro)algae and microorganisms, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), garden beans (Phaseolus vulgaris), faba beans (Vicia faba), sweet lupins (Lupinus), lentils (Lens culinaris), maize (Zea mays), hemp (Cannabis sativa), sweet potatoes (Ipomoea batatas), cassava (Manihot esculenta), potatoes (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soy (Glycine max), oats (Avena sativa), bacteria (e.g. Lactobacillus spp., Streptococcus spp., and Bifidobacterium spp.), yeasts (e.g. Saccharomyces cerevisiae), molds (e.g. Aspergillus spp., Mucor spp., and Rhizopus spp.), nori seaweed, and / or wakame seaweed; pea, lupin, potato, chickpea, and faba bean proteins are particularly advantageous. Protein sources that can be used include (raw and / or hydrolyzed and / or fermented) flours, protein concentrates, protein isolates, and / or any combination thereof obtained from the plants and plant parts themselves, their seeds, tubers, and / or their fruits of the aforementioned raw materials. The processing and nutritional suitability of the plants and respective plant parts is sufficiently known to those skilled in the art in the field of food technology.

[0026] In some embodiments, transglutaminases can optionally be added to improve the texture of the protein solutions or emulsions. The effect of the transglutaminases on the texture lies in their ability to promote protein cross-linking under certain temperatures and time conditions. The amount of transglutaminases is preferably between 0.001% and 3.00%, more preferably 0.01%-1.5%, and further preferably 0.1%-1.0%. The transglutaminases are activated while the protein solution or emulsion is heated to temperatures between 40°C-60°C for at least 15 minutes, preferably 30 minutes, 60 minutes, 90 minutes, or 120 minutes. The transglutaminase may, but need not, be microencapsulated and may preferably be inactivated during the manufacture of the egg replacer by pasteurization or UHT treatment (above 75°C or 120°C, respectively).

[0027] The fat content is preferably between 1% and 50%, advantageously between 5% and 30%, very advantageously between 10% and 25%, and particularly advantageously between 12% and 18%. Suitable fat components include vegetable oils, e.g., olive oil, coconut oil, linseed oil, walnut oil, safflower oil, or peanut oil; however, neutral-tasting fats such as rapeseed oil, sunflower oil, coconut fat, and / or corn germ oil, as well as any combination thereof, are preferred. Emulsifiers can advantageously be added to the fat component at a level of up to 50%, preferably 5-40%, and more preferably 10-30%, based on the fat component content.These include, for example, lecithin (or its components, such as phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine or phosphatidylinositol), ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatides, acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, tartaric acid monoglycerides, stearyl tartrate or sorbitan monostearate.

[0028] To give the egg yolk substitute the appropriate color, at least one carotenoid-containing food and / or natural colorings are added as an additional ingredient. Preparations made from fruits, vegetables and tubers, advantageously from tuber and root vegetables, e.g. from carrots, apricots, tomatoes, peppers, pumpkin, fennel and / or sweet potatoes, are suitable for this purpose. These are preferably cooked and processed into a puree or finely chopped. In some embodiments, the amount of carotenoid-containing foods in the egg yolk is less than 15.0% (e.g. less than 12.0%, less than 8.00%, less than 4.00%, less than 2.00%, less than 1.50% or less than 0.50%). In some embodiments, the amount of carotenoid-containing foods in the egg yolk is 0.01%-10.0% (e.g., 0.50%-9.50%, 2.50%-7.50%, or 3.00%-5.50%).It has been discovered that the use of sweet potatoes as a carotenoid-containing food surprisingly results in a texture and color similar to that of a classic chicken egg yolk. The use of sweet potatoes also increases the protein and fiber content and adds a starch component to the mix, which has a beneficial effect on the texture. These are preferably cooked and mashed or finely chopped. The amount of sweet potatoes can be between 3% and 10%, advantageously between 5% and 8%. If sweet potatoes are included as a carotenoid-containing food, the further addition of at least partially pregelatinized starch is unnecessary (0%) or can be limited to a small amount of less than 0.5%. Otherwise, the addition of at least one (partially) pregelatinized starch is recommended, preferably in an amount of 0.5% - 4%, more preferably 1.0% - 3.0%.(Partially) pregelatinized starch is preferably obtained from corn starch, potato starch, or rice starch by mechanical processing in the presence of water, with or without the application of heat. This process causes some or all of the starch granules to burst. The powder is then dried. Pregelatinized starch is a white to yellowish-white powder and swells in cold water. It has good flow properties and is suitable as a binding agent.

[0029] Other suitable preparations from fruits, vegetables and tubers can be used to adjust texture, mouthfeel and color. For optimal color adjustment, the addition of preferably fat-soluble natural colors such as carotenoids (e.g. ß-carotene, lycopene, zeaxanthin), carrot extracts, curcumin and also colors that are poorly soluble in water such as riboflavin is also suitable. These are used individually or in combination to achieve the desired color. In some embodiments, the amount of natural colors in the egg yolk is less than 2.00% (e.g. less than 1.50%, less than 1.00%, less than 0.75% or less than 0.25%). In some embodiments, the amount of natural colors in the egg yolk is 0.01%-2.00% (e.g. 0.25%-1.75%, 1.00%-0.50% or 1.75%-0.25%). The egg yolk color can range from yellow to dark orange in the L*a*b* color space.The brightness (L*) can range from 70-85, advantageously from 75-80; the red-green (a*) can range from 15-30, advantageously from 19-25; the yellow-blue (b*) can be 60-95, advantageously 70-90, especially advantageously 75-88.

[0030] To create a chicken egg-like flavor, salt is added. Preferably, NaCl, KCl, NaH2PC>4, Na2HPC>4, Na or K citrate, CaCh, NasPO4, and / or kala namak (black salt) or a salt comparable to kala namak that contains a proportion of sulfur compounds. For this purpose, in some embodiments, the amount of salt, preferably kala namak salt, is less than 2.00%, e.g., less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%.

[0031] The egg yolk substitute may also contain small amounts (less than 10.0%, preferably less than 5%, 3%, or 2%) of additional secondary components. These may include flavorings, spices, dried vegetables or fruits, sugar, preservatives, thickeners, or health-promoting additives. Examples include iodine, vitamins (e.g., vitamins B1, B2, B3, B5, B7, B9, B12, C, D3, or E), and / or minerals (e.g., calcium or magnesium).

[0032] The egg yolk substitute contains hydrocolloids to achieve the desired viscosity and solidify upon heating. A combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids has proven advantageous, although the two types differ in their behavior during temperature changes. Hydrocolloids that gel rapidly when the temperature is increased to > 40°C are called "thermogelling" or "thermoreversibly gelling" and are preferably modified celluloses, preferably methylcelluloses, hydroxyethylcelluloses, hydroxypropylmethylcellulose (HPMC), and / or hydroxypropylcellulose. However, the resulting gelation is only temporary: upon cooling to < 40°C, the gel reverts to its original viscous solution.To achieve thermogelation, a certain minimum concentration of the thermogelling hydrocolloids must be present; for methylcelluloses, this is approximately 1.5 g / l. The minimum concentration for other thermogelling hydrocolloids can be determined by a person skilled in the art without great experimental effort. Below this concentration, no gelling occurs when the aqueous solution is heated. Reversibly gelling hydrocolloids form gels at room temperature (approx. 20°C) which, in contrast to thermogelling hydrocolloids, melt when heated within a certain temperature range, i.e. they liquefy and form a viscous solution which, in turn, gels upon cooling to or below the gelling temperature. Hydrocolloids derived from algae, preferably carrageenan and / or agar, are used as reversibly gelling hydrocolloids.To achieve the desired consistency and support the permanent solidification of the vegan egg yolk, other hydrocolloids are additionally used, preferably gellan gum, locust bean gum, guar gum, alginate, and / or xanthan gum. In some embodiments, the amount of hydrocolloids in the egg yolk substitute is less than 5.00% (e.g., less than 4.75%, 4.50%, 4.25%, 4.00%, 3.75%, 3.50%, 3.25%, 3.00%, 2.75%, 2.50%, 2.25%, 2.00%, 1.75%, 1.50%, 1.00%, 0.75%, or equal to or less than 0.50%). In some embodiments, the amount of hydrocolloids in the egg yolk substitute is 0.10%-4.5% (e.g., 0.20%-4.00%, 0.25%-3.00%, 0.50%-2.50%, or 0.75%-2.00%). The ratio between thermogelling and reversibly gelling hydrocolloids is preferably 50:50, more preferably 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40.A quantity of hydrocolloids of less than 5.00% allows the provision of a liquid raw egg substitute, but on the other hand ensures stability and texture, comparable to a chicken egg, when cooked.

[0033] In a preferred embodiment, the egg yolk substitute mixture is surrounded by a shell of a highly cross-linked hydrocolloid or thermoreversibly gel-forming hydrocolloid, preferably calcium alginate or k-carrageenan.

[0034] According to the invention, the protein source is dispersed in water or an aqueous salt solution (solution (A)). Solution (A) can be divided into two parts ((A1) and (A2)). However, it is also possible to prepare two solutions (A1) and (A2) independently of each other: (A1) can be an aqueous protein or protein-salt solution, and (A2) that of another protein or just water. Optionally, 0.001% - 2.00% transglutaminase can be added to solution (A1). If unencapsulated transglutaminase is used, the solution should be kept at 50°C for less than 120 minutes. Solution (B) is prepared by heating solution (A1) to at least 40°C, preferably 50°C, but not more than 60°C, and adding one or more thermogelling hydrocolloids (e.g., modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The heat treatment improves the dispersion of the hydrocolloids. Before or after the hydrocolloids are dispersed, oil (if necessary) is added.containing 0.01% - 50% emulsifiers), optionally a calcium ion source, carotenoid-containing foods or natural colors, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing solution (A2) with one or more reversible gelling hydrocolloids at a temperature below 30°C, preferably less than 20°C, 15°C, or 10°C. Additionally, natural flavors, aroma formulations, oil, and (encapsulated) transglutaminase or other additives can be mixed into solution (C). Once all components of solutions (B) and (C) are fully dispersed, solutions (B) and (C) are mixed at a temperature preferably below 30°C, producing the final egg yolk solution (solution (D)). The solutions and dispersions described above are prepared in standard mixing vessels using known dispersion techniques.

[0035] The mixture (solution (D)) can be homogenized to achieve a complete and fine distribution of the oil particles. Surprisingly, this improved both the mouthfeel, eliminating any roughness on the tongue, and the brightness, reducing the need for coloring and resulting in a stronger product gloss. Pressures between 5 bar and 300 bar can be used for homogenization, but preferably between 25 bar and 225 bar, and especially between 50 bar and 250 bar. Homogenization can be performed in one or two stages.

[0036] The independent solutions and their mixing are preferably carried out under vacuum, but not necessarily. The vacuum can prevent the formation of air bubbles in the egg yolk.

[0037] According to the invention, each of the solutions ((A), (B), (C), and / or (D)) can be either pasteurized or sterilized. Pasteurization / sterilization can also be supplemented by other techniques, such as UV and / or high-pressure processing. These methods are standard techniques that are familiar to those skilled in the art and are adequately described in the literature.

[0038] Solution (D) can be used as a liquid (e.g., as an ingredient in food / baked goods or for scrambled eggs), or it can be formed into a spherical shape for use as a normal egg application for fried eggs, scrambled eggs, or hard-boiled eggs. The following three methods are preferred for spherical formation.

[0039] METHOD 1 For the sphere formation (encapsulation) a soluble calcium salt (e.g.

[0040] Calcium lactate or calcium chloride) is added as part of the ingredients to solution (B) and / or (C), and solution (B) and / or (C) is further processed to solution (D) as described above. Solution (D) containing the calcium salt should be dosed, if possible in spherical form, into an aqueous solution of a highly cross-linking hydrocolloid, preferably sodium alginate, and should remain in contact with this solution for a maximum of 5 minutes, preferably less than 4 minutes, and even better less than 3 minutes, so that the filling (solution (D)) remains liquid. Solution (D) can be pre-frozen or frozen in spherical molds and then placed in a lukewarm bath of the highly cross-linking hydrocolloid to form the capsule. By diffusion of calcium ions from solution (D) into the solution of the highly cross-linking hydrocolloid, an outer shell is formed and encapsulates the egg yolk (= solution (D)) through a cross-linking reaction of the highly cross-linking hydrocolloid with the calcium ions.In other words, a surface layer forms around the solution (D), creating a shape very similar to a familiar animal egg yolk. The encapsulated egg yolk should be rinsed with water as soon as possible to stop the cross-linking reaction. The amount of hydrocolloid surrounding the solution (D) should not exceed 1% of the total weight of the encapsulated egg yolk.

[0041] In a preferred embodiment of Method 1, the liquid "egg yolk" (solution (D)) is dosed into a hydrocolloid (preferably sodium alginate) solution as a spherical, coherent body (weight: between 5 and 20 g) using a nozzle and brought into contact with this solution for a period of less than 300 seconds, preferably less than 240 seconds, 120 seconds, or 60 seconds. The encapsulated egg yolk can then be rinsed in a demineralized water bath to remove excess alginate, preventing the "egg yolk" from hardening during storage and maintaining a liquid interior. Surprisingly, the liquid product remains so stable in its encapsulation that it can be transferred intact into a bowl / pan, where it remains curved and the liquid contents only flow out upon stirring / deliberate destruction of the shell.

[0042] METHOD 2: For sphere formation (encapsulation), a highly cross-linking

[0043] Hydrocolloid (e.g. sodium alginate) is added as part of the ingredients in solution (B and / or C) and the solution (B and / or C) is further processed to solution (D) as described above. The solution (D) containing the highly cross-linking hydrocolloid should be dosed, if possible, in a spherical shape into an aqueous calcium salt (e.g. calcium lactate or calcium chloride) solution and should remain in contact with this solution for a maximum of 5 minutes, preferably less than 4 minutes and even better less than 3 minutes, so that the

[0044] Filling (solution (D)) remains liquid. Solution (D) can be pre-frozen or frozen in spherical molds and then placed in a lukewarm calcium salt bath to form the capsule. Through diffusion of calcium ions from the calcium salt solution, an outer shell forms and encapsulates the egg yolk (= solution (D)) through a cross-linking reaction between the highly cross-linked hydrocolloid and the calcium ions. In other words, a surface layer forms around solution (D), creating a shape that closely resembles a familiar animal egg yolk. The encapsulated egg yolk should be rinsed with water as soon as possible to stop the cross-linking reaction. Surprisingly, the liquid product remains so stable in its encapsulation that it can be transferred intact into a bowl / pan, where it remains curved, and the liquid contents only flow out upon stirring / deliberate destruction of the shell.The amount of calcium salt surrounding the solution (D) does not exceed 1% of the total weight of the encapsulated egg yolk.

[0045] METHOD 3 To form a spherical shape, the described egg yolk

[0046] Formulation (solution (D)) is deep-frozen in suitable molds made of silicone rubber, plastic, stainless steel, or similar materials at temperatures <0°C, typically -18°C and below. The resulting spheres or hemispheres of frozen solution D with diameters between 1 and 4 cm, ideally around 2-3 cm, are then further cooled using liquid nitrogen (boiling point -196°C) until no noticeable gas bubbles form on the surface of the spheres (thermodynamic equilibrium is reached). A previously prepared solution of a thermoreversibly gelling hydrocolloid, typically sodium alginate and / or k-carrageenan, is dissolved in water at temperatures above 35°C to obtain a 1-2% clear solution. This solution is then cooled to temperatures between 35°C and 50°C, ideally in the range of 45-50°C.The frozen spheres of solution D are then immersed in the hydrocolloid solution, so that a gel layer forms on the surface upon cooling. The thickness of the gel layer can be adjusted by immersion time, sphere size, and added amount of hydrocolloid solution, and is 1-5 mm, typically around 1-2 mm. In other words, a surface layer forms around the solidified solution (D), resulting in an overall shape that closely resembles a familiar animal egg yolk. Surprisingly, after thawing, the liquid product remains so stable in its encapsulation that it can be transferred intact into a bowl / pan, where it remains curved, and the liquid contents can only be released by stirring / targeted stirring.

[0047] Destruction of the shell. The amount of thermoreversibly gelling hydrocolloid surrounding the solution (D) does not exceed 1% of the total weight of the encapsulated egg yolk. To form a spherical shape, the described egg yolk

[0048] Formulation (solution (D) without calcium ion source) in suitable molds made of silicone rubber, plastic, stainless steel, or similar materials is deep-frozen at temperatures <0°C, typically at -18°C and below. If necessary, the resulting spheres or hemispheres of frozen solution (D) with diameters between 1 and 4 cm, ideally around 2-3 cm, are then further cooled using liquid nitrogen (boiling point -196°C) until no noticeable gas bubbles develop on the surface of the spheres (thermodynamic equilibrium is reached). The spheres or hemispheres can be sprayed with calcium ions on their surfaces so that the ions adhere to the frozen surface. A previously prepared solution of a thermoreversibly gelling hydrocolloid, typically sodium alginate and / or α-carrageenan, is dissolved in water at temperatures above 35°C to obtain a 1-3% clear solution.This solution is then cooled to temperatures between 35 and 50°C, ideally in the range of 45-50°C. The frozen spheres, which ideally have a homogeneous layer of calcium ions on their surface, are then immersed in the hydrocolloid solution, so that a gel layer forms on the surface upon cooling. The thickness of the gel layer can be adjusted by immersion time, sphere size, and the amount of hydrocolloid solution added, and is 1-5 mm, typically around 1-2 mm. In other words, a surface layer forms around the solidified solution (D), resulting in an overall shape that closely resembles a familiar animal egg yolk.Surprisingly, after thawing, the liquid product remains so stable in its encapsulation that it can be transferred intact into a bowl / pan, where it remains curved, and the liquid contents only flow out upon stirring or deliberate disruption of the shell. The amount of thermoreversibly gelling hydrocolloid surrounding the solution (D) does not exceed 1% of the total weight of the encapsulated egg yolk.

[0049] The encapsulated egg yolk can be stored in a preservative and / or buffer solution containing, for example, NaCl, calcium salt, benzoic and / or ascorbic acid.

[0050] The optimal amount of water depends to some extent on the exact composition of the egg yolk substitute. This can be easily determined by first mixing in a relatively small amount of water. If the liquid egg yolk substitute is still thicker than desired, more water can be mixed in. Thus, the viscosity of the egg yolk substitute is controlled by adding water to the aforementioned ingredients. The egg yolk substitute can have an initial viscosity (before any heat or other treatment), defined as the resistance to deformation at a specific shear rate, in the range between 0.5 Pa s and 200.0 Pa s, preferably 0.7 Pa s - 150 Pa s; 1.51 Pa s

[0051] - 100 Pa s or 50 Pa s - 80 Pa s. On the other hand, after heat treatment (e.g. cooking), the egg yolk can have a viscosity in the range 100 Pa s and 10,000 Pa s, preferably 300 Pa s - 8,000 Pa s, 700 Pa s - 3,500 Pa s or 900 Pa s - 1,500 Pa s. The viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) with a cylindrical measuring system (CC27-SN 12031) with a measuring gap d = 1.136 mm. How to carry out viscosity measurement with a rheometer is known to a person skilled in the art. The following only example conditions are described. For example, the cylinder is filled with 15 ml of the sample. The sample is equilibrated for 5 minutes at 10°C and left at this temperature for the measurement. The rotation is adjusted linearly from 2 to 100 s. -1 within 60 s. The rotation of 100 s -1 is held for 30 s before being increased from 100 - 2 s -1within 60 s. Viscosity adjustment is achieved for a given protein type and concentration by adding water, hydrocolloids, salt, and buffer salts, and is carried out experimentally by measuring the viscosities.

[0052] The cooked egg yolk may have a firm texture, with the hardness [N] being characterized by a breaking force in the range between 150g and 500g, e.g., 200g - 450g, 250g

[0053] - 400g or 300g - 350g. The breaking force can be determined, for example, using a texture analyzer with evaluation software from Stable Micro Systems (Godalming, UK). Example conditions are: deformation of 50%, 5 kg load, cylindrical punch with a diameter of 40 mm, and a die speed of 10 mm / min.

[0054] A particularly preferred embodiment of the present invention includes:

[0055] Sweet potato 5.0-10.0%

[0056] Protein source (e.g.

[0057] 3.0-16.0%

[0058] Faba bean protein or

[0059] Pea protein thermogelling hydrocolloid (e.g. 0.5-2.0% HPMC)

[0060] Reversible gelling hydrocolloid

[0061] 0.5-2.0%

[0062] (e.g. carrageenan)

[0063] 0.01-2.0%

[0064] Salt

[0065] Fat component may contain emulsifier

[0066] (e.g. rapeseed oil)

[0067] Minor components (e.g. colorings, 0.1-10.0% spices, etc.)

[0068] Water Rest (33.0-88.89%)

[0069] Surprisingly, the egg yolk substitute can also be used to create an emulsion (e.g. mayonnaise), prepare dishes, stabilize a cake, simulate an egg yolk in a fried or boiled egg, and also to make scrambled eggs by mixing it with an egg white or egg white substitute, ideally in a ratio of 1:3.

[0070] The invention is further illustrated by the figures, which show:

[0071] Fig. 1a: Diagram for the production of an egg yolk substitute product according to Example 1

[0072] Fig. 1b: Diagram for the production of an egg yolk substitute according to Example 2 Fig. 1c: Diagram for the production of an egg yolk substitute according to Example 3

[0073] Fig. 2: Comparison of chicken egg yolk (A) with the egg yolk substitute product according to the invention

[0074] (B), the egg yolk substitute product was prepared according to the following recipe:

[0075] Water 76.04%

[0076] Sweet potato puree 7.16%

[0077] Pea protein isolate 8.00% Methylcellulose 1.00%

[0078] Carrageenan 1.00%

[0079] Calcium lactate 2.00%

[0080] Potassium chloride 0.20%

[0081] Kala Namak 0.60%

[0082] Xanthan gum 0.10%

[0083] Rapeseed oil 3.00% ß-carotene 0.90%

[0084] For encapsulation

[0085] Sodium alginate in water 0.65%

[0086] Fig. 3: Preparation of a fried egg with an egg yolk substitute according to the invention. The following examples describe egg yolk substitutes according to the invention. These do not represent a limitation to these specific embodiments.

[0087] Example 1

[0088] Water 67.28%

[0089] Sweet potato puree 5.49%

[0090] Pea protein isolate 3.25%

[0091] Hydroxypropylmethylcellulose 1.00%

[0092] Carrageenan 0.90%

[0093] Calcium lactate 0.74% Potassium chloride 0.10%

[0094] Kala Namak 0.74%

[0095] Rapeseed oil 20.0% ß-carotene 0.50%

[0096] For encapsulation

[0097] 0.75% sodium alginate solution

[0098] The production is carried out as shown in the diagram in Fig. 1a.

[0099] Example 2

[0100] Water 73.03%

[0101] Sweet potato puree 6.00%

[0102] Faba bean protein isolate 4.13%

[0103] Methylcellulose 1.00%

[0104] Carrageenan 1.00%

[0105] Dextrose 0.10%

[0106] Calcium chloride 0.25%

[0107] Potassium chloride 0.10%

[0108] Sodium chloride 0.03%

[0109] Rapeseed oil 12.66% ß-carotene 0.20%

[0110] Carrot extract 0.75%

[0111] Natural flavor 0.85%

[0112] For encapsulation 1.5% sodium alginate solution

[0113] The production is carried out as shown in the diagram in Fig. 1b.

[0114] Example 3

[0115] Water 66.1%

[0116] Sweet potato puree 6%

[0117] Faba bean protein isolate 3.25%

[0118] Pea protein isolate 4.5%

[0119] Methylcellulose 1.2%

[0120] Carrageenan 0.85%

[0121] Dextrose 0.1%

[0122] Potassium chloride 0.1%

[0123] Sodium chloride 0.1%

[0124] Sunflower oil 15% ß-carotene 0.2%

[0125] Carrot extract 0.75%

[0126] Natural Flavor 11%

[0127] Natural Flavor 2 0.85%

[0128] For encapsulation

[0129] Sprayed calcium chloride onto frozen balls (see method 4)

[0130] 1.0% warm (30 <T<60°C)

[0131] Sodium alginate solution The preparation is carried out as shown in the diagram in Fig. 1c.

Claims

Patent claims 1) Vegan egg yolk substitute product comprising a mixture of: (a) drinking water (b) one or more proteins from pulses, oilseeds, cereals, algae or microorganisms, (c) vegetable oil, which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s) (e) at least one carotenoid-containing food and / or a natural colouring substance, (f) if applicable at least a partially pregelatinized starch, (g) Salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s) is 0.5-5.0 wt%. 2) Egg yolk substitute product according to claim 1, wherein the carotenoid-containing food contains sweet potato in an amount of 3.0-10.0 wt%. 3) Egg yolk substitute product according to claim 2, wherein no partially pregelatinized starch (f) is included in the mixture. 4) Egg yolk substitute product according to one of claims 1 to 3, wherein the mixture is surrounded by a shell of a highly cross-linked or thermoreversibly gel-forming hydrocolloid. 5) Egg yolk substitute product according to claim 4, wherein the shell consists of calcium alginate or k-carrageenan. 6) Egg yolk substitute product according to any one of claims 1 to 5, wherein the mixture further comprises a salt containing sulfur compounds or salts. 7) Egg yolk substitute product according to any one of claims 1 to 6, wherein the mixture further contains a spice or flavor formulation. 8) Egg yolk substitute product according to one of claims 1 to 7, wherein the Hydrocolloid (d) is a combination of methylcellulose and carrageenan. 9) Egg yolk substitute product according to any one of claims 1 to 8, wherein the vegetable oil (c) is corn germ oil, rapeseed oil, coconut fat and / or sunflower oil or any combination thereof. 10) Egg yolk substitute product according to any one of claims 1 to 9, wherein the vegetable protein (b) is pea protein, lupin protein, potato protein, chickpea protein and / or fava bean protein. 11) Egg yolk substitute product according to any one of claims 1 to 10, wherein the vegetable protein is a raw and / or hydrolyzed and / or fermented flour, Protein concentrate, protein isolate and / or any combination thereof. 12) Egg yolk substitute product according to any one of claims 1 to 11, wherein it has a protein content (b) between 1 wt.% and 35 wt.%. 13) Egg yolk substitute product according to any one of claims 1 to 12, wherein it has a fat content (c) between 1 wt.% and 50 wt.%. 14) Egg yolk substitute product according to any one of claims 1 to 13, wherein the vegetable oil (c) contains an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatides, acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, tartaric acid monoglycerides, stearyl tartrate or sorbitan monostearate. 15) Egg yolk substitute product according to any one of claims 1 to 14, wherein it additionally contains transglutaminase, preferably between 0.001 and 3.00 wt.%. 16) A method for producing an egg yolk substitute according to any one of claims 1 to 15, comprising the following steps: (a1) Dispersing a plant protein in drinking water or an aqueous saline solution to produce a protein solution (A) and dividing the protein solution (A) into two parts (A1) and (A2), or (a2) Dispersing a plant protein in drinking water or an aqueous saline solution to produce a protein solution (A1) and producing a solution (A2) containing either only drinking water or a second plant protein dissolved in drinking water, 21 (b) Preparation of a solution (B) by mixing the protein solution (A1) with a thermogelling hydrocolloid at at least 40°C, (c) Preparation of a solution (C) by mixing the protein solution (A2) with a reversibly gelling hydrocolloid at room temperature or at a temperature up to 30°C, (d). Mixing solutions (B) and (C), and (e) Addition of a vegetable oil containing optionally an emulsifier, with continuous stirring, of a carotenoid-containing foodstuff and / or of natural colourings and, if necessary, other additives, and, if necessary, homogenisation while maintaining the solution (D). 17) Method according to claim 16, wherein at least one salt is added to the solution (C). 18) Method according to claim 16 or 17, wherein the natural dye in step (e) is β-carotene. 19) Use of an egg yolk substitute product according to any one of claims 1 to 15 for the manufacture of or as a component of an emulsion or a liquid consisting of at least one phase, as an ingredient in a food or baked good or a simulated egg. 20) Use according to claim 19, wherein it is a component of a vegan emulsion or a liquid consisting of at least one phase, as an ingredient in a vegan food or vegan baked goods. 21) Use according to claim 19, wherein it is a component of a non- 22 vegan emulsion or liquid consisting of at least one phase, as an ingredient in a non-vegan dish or non-vegan baked good.

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