Egg substitute

Abstract

The present invention relates to an egg substitute comprising flour in an amount of 75% by mass or more, based on the total mass of the egg substitute, where the flour has been produced from types of grain selected from the group consisting of wheat, rye, triticale, oats and mixtures thereof and has an average particle diameter of 90 µm or less and a specific weight of 0.70 kg L-1 or more, where the flour comprises 70% to 30% by mass starch and 30% to 70% by mass proteins, based on the total mass of the flour; L-cysteine in an amount from 0.1% to 3% by mass based on the total mass of the egg substitute; and oil in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg substitute.

Description

[0001] Egg substitute

[0002] The present invention relates to an egg substitute.

[0003] In baked goods, the volume created by the introduction of gas is an important characteristic. The added gas not only gives the finished baked goods their often characteristic shape and is therefore preferred for aesthetic reasons, but is also perceived by consumers as particularly tasty.

[0004] Traditionally, a leavening agent such as baking soda or yeast is added to the dough to generate the gas. One disadvantage of leavening agents is the resulting aftertaste, which consumers often perceive as bitter. Therefore, traditional leavening agents have limited uses. Furthermore, leavening agents such as baking soda or yeast have the disadvantage of forming large gas bubbles, as is well known in breads. Therefore, these leavening agents are unsuitable for a more even gas distribution, such as in a sponge cake, which is characterized by very fine and evenly distributed pores.

[0005] Alternatively, the batter can be given volume by folding beaten eggs into the batter. When beating the egg, or egg white, the numerous proteins in the egg are crucial, as they give it gas-holding properties. For example, the egg white contains ovalbumin, globulins, lysozyme, ovomucin, ovomucoid, avidin, and conalbumin; and the egg yolk contains vitellin, vitellenin, lecithin, phosvitin, and livetin.

[0006] In recent times, eggs have increasingly come under negative scrutiny because their food safety could often not be guaranteed. Examples of this include the Bayern Egg scandal caused by salmonella contamination in 2015 and the Fibronil scandal in 2017. Furthermore, public awareness of animal welfare is increasing, which, combined with rising production costs, often leads to the avoidance of eggs in new baked goods recipes. As a result, volume-enhancing egg substitutes have become the focus of the food industry, which has already produced several commercially available products. The available products for use in cooking and baking mostly consist of egg white powder, hydrocolloids, colorings, and skimmed milk powder.A semi-finished product for baked goods containing milk protein and lactose, as well as the acidity regulator E 500, is available under the name ÄGGIN. However, this product has the disadvantages of requiring mixing with water in a process that is laborious for the consumer and also contains ingredients that require declaration.

[0007] Furthermore, semi-finished products based on whey protein are temperature-sensitive, resulting in a limited shelf life of only a few days. Furthermore, the price of semi-finished products based on whey protein is comparatively high.

[0008] There is therefore a need for new concepts that address the disadvantages mentioned above, namely to provide an egg substitute for baked goods, for example, which is not based on animal ingredients and is characterized by excellent gas retention capacity, water binding capacity and stability.

[0009] The object described above is achieved by the embodiments of the present invention characterized in the claims.

[0010] In particular, according to the invention, an egg substitute is provided, comprising: flour in an amount or proportion of 75 mass% or more, based on the total mass, ie 100 mass%, of the egg substitute, wherein the flour has been produced from cereals selected from the group consisting of wheat, rye, triticale, oats and mixtures thereof and has an average particle diameter of 90 pm or less and a specific gravity of 0.70 kg L -1 or more, wherein the flour comprises 70 to 30 mass% starch and 30 to 70 mass% proteins, based on the total mass of the flour;

[0011] L-cysteine ​​in an amount of 0.1 to 3% by mass, based on the total mass of the egg substitute; and

[0012] Oil in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg substitute.

[0013] The egg substitute according to the invention comprises flour produced from cereals. These offer the advantages of being healthy and organically cultivable. The cereals are selected from the group consisting of wheat, buckwheat, rye, triticale, and oats. These can be used alone or as a mixture. These cereals are particularly advantageous due to their natural composition of starch and proteins, which results in an egg substitute with excellent gas-holding capacity.

[0014] According to the present invention, the egg substitute comprises flour in an amount of 75 mass% or more, preferably 80 mass% or more, and more preferably 85 mass% or more, based on the total mass of the egg substitute.

[0015] If the amount is below the above lower limit, a corresponding food composition containing the egg substitute according to the invention will have insufficient gas- and water-binding capacity, as well as inadequate stability. The food composition may, for example, be a dough for preparing baked goods, an egg white alternative, a sausage and meat product, or a dairy product.

[0016] In a preferred embodiment, the egg substitute comprises flour in an amount of 95% by mass or less, preferably 92% by mass or less, and more preferably 90% by mass or less, based on the total mass of the egg substitute. If the amount exceeds the above upper limit, the food composition containing the egg substitute according to the invention exhibits lower pliability, and air is more difficult to incorporate into the food composition or the egg substitute according to the invention.

[0017] Preferred proportions of flour in the egg substitute according to the invention, based on the total mass of the egg substitute, are 75-95 mass%; 75-90 mass%; 80-95 mass%; 80-90 mass%; 85-95 mass%; and 85-90 mass%, respectively.

[0018] The flour in the egg substitute according to the invention has an average particle diameter of 90 pm or less, preferably 75 pm or less, and more preferably 50 pm or less. If the average particle diameter is above the above upper limit, a corresponding food composition containing the egg substitute according to the invention will have insufficient gas-holding and water-binding capacity, as well as poor stability and increased pollutant load.

[0019] In a preferred embodiment, the flour in the egg substitute according to the invention has an average particle diameter of 5 pm or more, preferably 10 pm or more, and more preferably 20 pm or more. An average particle diameter below the above lower limit is not preferred with regard to the production process, particularly from an economic perspective.

[0020] Commercially available grain flour, for example type 550, has an average particle diameter of 100 pm to 120 pm.

[0021] The average particle diameter is determined by air jet sieving, for example using the air jet sieving machine AS 200 JET (Microtrac MRB, Germany).

[0022] The flour in the egg substitute according to the invention has a specific weight of 0.70 kg L' 1 or more, preferably 0.75 kg L' 1 or more and more preferably 0.80 kg L' 1 or more. If the specific gravity is below the above lower limit, the flour has been insufficiently intensively ground and contains too many fibrous and branched substances. In the present invention, the upper limit of the specific gravity is not particularly limited, but it may, for example, be 0.95 kg L'. 1or less. The specific gravity (bulk density) is measured according to DIN ISO 697, for example, using a HAVER Bulk Density Tester.

[0023] Commercially available grain flour, for example type 550, has a specific weight of 0.50 kg L' 1 up to 0.60 kg L' 1 on.

[0024] The flour used according to the invention is further characterized in that it contains 70 to 30 mass% starch and 30 to 70 mass% proteins, based on the total mass of the flour.

[0025] The flour preferably contains 65 to 35% starch by mass, based on the total mass of the flour. This improves the gelatinization capacity, which positively influences the gas retention capacity of a corresponding food composition containing the egg substitute according to the invention. Preferably, a predominant portion of the starch is damaged, which can be achieved, for example, by the production process described below. A predominant portion can mean, for example, more than 50%, more than 70%, and more than 90%, based on the total amount of starch in the flour.

[0026] The flour preferably contains 35 to 65 mass% protein, based on the total mass of the flour. According to a preferred embodiment, gluten makes up 60 mass% or more, more preferably 70 mass% or more, and even more preferably 80 mass% or more, of the total mass of protein contained in the flour. This improves the gas-holding capacity of a food composition containing the egg substitute according to the invention. The gluten is generally a protein mixture known to those skilled in the art, comprising prolamins and glutelins.

[0027] Furthermore, the protein content in the flour is preferably present in a ratio to L-cysteine ​​of 40:1 to 110:1 (protein:L-cysteine), more preferably 50:1 to 100:1. This improves the gas retention capacity of a food composition containing the egg substitute according to the invention. If the protein content is too high, the extensibility of the food composition is reduced.

[0028] The egg substitute according to the invention further comprises L-cysteine ​​in an amount of 0.1 to 3 mass%, preferably 0.2 to 2 mass%, and more preferably 0.3 to 1.5 mass%, based on the total mass of the egg substitute. This improves the gas retention capacity of a corresponding food composition containing the egg substitute according to the invention.

[0029] The egg substitute according to the invention further comprises oil. According to a preferred embodiment, the oil is a vegetable edible oil. Examples include hemp oil, rapeseed oil, sunflower oil, soybean oil, wheat germ oil, sesame oil, olive oil, palm oil, and mixtures thereof. The oil improves the ability of a food composition containing the egg substitute according to the invention to entrain air, resulting in a more pliable composition. The edible oil used serves as a carrier for the starch contained in the flour and any emulsifiers present.

[0030] According to the present invention, the egg substitute comprises oil in an amount of 1 mass % or more and 15 mass % or less, preferably 1 mass % or more and 12 mass % or less, and more preferably 3 mass % or more and 10 mass % or less, based on the total mass of the egg substitute. If the egg substitute has an amount of oil above the above upper limit, a food composition containing the egg substitute of the present invention will become too liquid and will no longer be able to hold gas. If the egg substitute has an oil content below the above lower limit, the ability of a food composition containing the egg substitute of the present invention to incorporate air is reduced, so that the food composition becomes less pliable.

[0031] According to a further embodiment, the egg substitute according to the invention can further comprise fibers in a proportion of 0.01 mass% or more and 5 mass% or less, based on the total mass of the egg substitute. The egg substitute preferably has a fiber content of 0.1 mass% or more and 5 mass% or less, and more preferably 1 mass% or more and 3 mass% or less. The fibers can be selected from the group consisting of oat fiber, spelt fiber, wheat fiber, rice fiber, lemon fiber, apple fiber, vegetable fiber, potato fiber, and mixtures thereof. The fibers improve the rheological properties of a food composition containing the egg substitute according to the invention, and increase the volume and fiber content.

[0032] The egg substitute according to the invention can also contain one or more thickeners in a proportion of 0.01 mass% or more and 5 mass% or less, based on the total mass of the egg substitute. Preferably, the egg substitute contains a thickener proportion of 0.1 mass% or more and 5 mass% or less, and more preferably 1 mass% or more and 3 mass% or less. This can be, in particular, galactose, which is added or occurs as a natural component in some cereals.However, it may also contain a thickener selected from the group consisting of E 400 (alginic acid), E 401 (sodium alginate), E 402 (potassium alginate), E 403 (ammonium alginate), E 404 (calcium alginate), E 405 (propylene glycol alginate), E 406 (agar-agar), E 407 (carrageenan, furcellaran), E 410 (locust bean gum), E 412 (guar gum), E 413 (tragacanth), E 414 (gum arabic), E 415 (xanthan gum), E 416 (karaya), E 417 (tara gum), E 418 (gellan gum), E 440 (pectin), E 440ii (amidated pectin), E 460 (microcrystalline cellulose, cellulose powder), E 461 (methyl cellulose), E 462 (ethyl cellulose), E 463 (hydroxypropyl cellulose), E 464 (hydroxypropyl methyl cellulose), E 465 (methyl ethyl cellulose), E 466 (carboxymethyl cellulose,.

[0033] Sodium carboxymethylcellulose), psyllium husks, and mixtures thereof. E 410 (locust bean gum), E 415 (xanthan gum), E 440 (pectin), E 461 (methylcellulose), and psyllium husks are preferably present in the egg substitute according to the invention. The thickener supports the beneficial effects in combination with the oil and can improve the ability to entrain air, so that a food composition containing the egg substitute according to the invention becomes more pliable. Furthermore, such thickeners increase the viscosity of the egg substitute according to the invention.

[0034] According to a further embodiment, the egg substitute according to the invention may further comprise one or more emulsifiers in a proportion of 0.01 mass% or more and 5 mass% or less, based on the total mass of the egg substitute. Preferably, the egg substitute has an emulsifier content of 0.1 mass% or more and 5 mass% or less, and more preferably of 1 mass% or more and 3 mass% or less.The emulsifier can be selected from the group consisting of E 304 (ascorbyl palmitate), E 322 (lecithins), E 339 (sodium phosphate), E 340 (potassium phosphate), E 405 (propylene glycol alginate), E 470 (salts of fatty acids), E 471 (mono- and diglycerides of fatty acids), E 472a (acetic acid esters of mono- and diglycerides of fatty acids), E 472b (lactic acid esters of mono- and diglycerides of fatty acids), E 472c (citric acid esters of mono- and diglycerides of fatty acids), E 472d (tartaric acid esters of mono- and diglycerides of fatty acids), E 472e (mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), E 472f (mixed tartaric and acetic acid esters of mono- and diglycerides of fatty acids), E 473 (sucrose esters of fatty acids), E 474 (sucrose glycerides), E 475 (polyglycerol esters of fatty acids), E 476 (polyglycerol polyricinoleate), E 477 (propylene glycol esters of fatty acids) and mixtures thereof.E 322 (lecithins) and E 471 (mono- and diglycerides of fatty acids) are preferably present in the egg substitute according to the invention. The emulsifier improves and stabilizes the structure of a food composition containing the egg substitute according to the invention.

[0035] Furthermore, the egg substitute according to the invention may comprise one or more ingredients selected from the group consisting of table salts, flour treatment agents, colorings, sweeteners, preservatives, antioxidants, carriers, acidulants, acidity regulators, fillers, melting salts, color stabilizers, and vitamins. Preferred ingredients are one or more of E 300 (ascorbic acid), E 301 (sodium L-ascorbate), E 302 (calcium L-ascorbate), E 481 (sodium stearoyl-2-lactylate), E 482 (calcium stearoyl-2-lactylate), E 483 (stearyl tartrate), and E 491 (sorbitan monostearate).

[0036] All components contained in the egg substitute, ie mandatory components as well as optional components, always make up 100% by mass of the egg substitute, ie they add up to 100% by mass.

[0037] A further aspect of the present invention relates to a process for producing such an egg substitute as described above, comprising the steps:

[0038] (I) intensively grinding a flour, whereby the starch contained in the flour is damaged, wherein the flour is produced from cereals selected from the group consisting of wheat, rye, triticale, oats, and mixtures thereof;

[0039] (II) air-flow classifying the flour from step (I) to obtain a flour having an average particle diameter of 90 pm or less, a specific gravity of 0.70 kg L' 1or more, and wherein the flour comprises 70 to 30 mass% starch and 30 to 70 mass% proteins, based on the total mass of the flour;

[0040] (III) providing the flour from step (II) in an amount of 75% by mass or more and adding L-cysteine ​​in an amount of 0.1 to 3% by mass, based on the total mass of the egg substitute; and

[0041] (IV) applying an oil to the flour provided from step (III) in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg replacer.

[0042] All the above statements regarding the egg substitute according to the invention also apply to the process according to the invention for producing the egg substitute.

[0043] In step (I) of the process according to the invention, a flour is intensively ground to damage the starch (a polysaccharide composed of α-D-glucose units) contained in the flour. Damage to the starch means that the intensive grinding breaks the starch chains. Damage to the starch improves the gelatinization capacity of the starch through increased water absorption. This leads to improved air entrapment in a food composition containing the egg substitute according to the invention.

[0044] According to a preferred embodiment, the intensive comminution of the flour is carried out by mills selected from the group consisting of grinding plate mills, pin mills, impact mills, and double-stream mills. Grinding plate mills and impact mills are preferred with regard to optimal damage to the starch. In step (II) of the process according to the invention, the flour intensively comminuted in step (I) is air-classified to obtain a flour with an average particle diameter of 90 pm or less and a specific gravity of 0.70 kg L' 1In air-stream classification, solids, e.g., the flour in the egg substitute according to the invention, are classified in an air stream according to criteria such as particle size, density, inertia, suspension, or stratification behavior. The air-stream classification process is familiar to those skilled in the art and can be carried out, for example, with the CSM classifier mill (Erich Netzsch GmbH & Co. Holding KG, Germany), in which a classifier is connected downstream of an impact mill.

[0045] This improves the composition of the starch and protein contained in the flour, resulting in a flour containing 70 to 30% starch and 30 to 70% protein by mass, based on the total mass of the flour. Furthermore, air sifting can reduce the pollutants contained in the flour. Possible pollutants that can be reduced include heavy metals, toxins such as mycotoxin and Fusarium toxin, and pesticides such as ethylene oxide.

[0046] In step (IV) of the process according to the invention, an oil in an amount of 1 mass% or more and 15 mass% or less, based on the total mass of the egg substitute, is applied to the flour provided in step (III), to which L-cysteine ​​has been added in an amount of 0.1 to 3 mass%, based on the total mass of the egg substitute.

[0047] The oil is applied to the prepared flour using a process selected from the group consisting of drum coating, fluidized bed processes, for example using a spray tower, and Wurster processes.

[0048] Preferably, the oil is applied to the prepared flour via a spray tower, allowing the flour to be homogeneously mixed with the oil. Optionally, as already noted above, one or more emulsifiers and / or thickeners can be applied to the flour with the oil or before or after the oil via the spray tower of one of the aforementioned processes.

[0049] In a further embodiment of the process according to the invention, the process comprises a further step (V), which is provided between steps (III) and (IV). In this case, further components of the egg substitute according to the invention, as described above, can be added to the prepared flour and optionally mixed. The mixing process is not particularly restrictive, and stirring, shaking, or rotating are conceivable, for example. For example, the use of a mixer selected from the group consisting of paddle mixers, centrifugal mixers, screw mixers, agitator mixers, and edge mixers is suitable.

[0050] In a further embodiment of the process according to the invention, the process comprises a further step (VI), which is provided after step (IV) or (V). Here, the resulting egg substitute is dried to obtain a powdered product whose total moisture content is 15% or less on a dry basis. Preferably, the egg substitute has a total moisture content of 10% or less, and more preferably 5% or less on a dry basis. Methods for drying and for determining the total moisture content are known to those skilled in the art. For example, the use of a dryer selected from the group consisting of belt dryers, mill dryers, thin-film dryers, vacuum dryers, thin-bed dryers, and roof dryers is suitable.

[0051] A further aspect of the present invention relates to the use of the egg substitute according to the invention in the production of food products. Due to its high fiber and protein content, the egg substitute according to the invention improves the Nutri-Score of all foods to which it is added. Furthermore, the egg substitute according to the invention consists primarily of natural and renewable raw materials and can therefore be produced from regional raw materials in most countries.

[0052] Typically, it is used in baked goods as a baking agent or flour treatment agent. The egg substitute according to the invention results in a lighter texture and increased volume in baked goods. Furthermore, the egg substitute according to the invention can be used as an alternative to beaten egg whites.

[0053] Furthermore, it can be used in meat and sausage products. The egg substitute according to the invention can be used as a binding agent. Furthermore, the egg substitute according to the invention can improve the aeration capacity and formulation of meat and sausage products. The egg substitute according to the invention also has these beneficial effects on dairy products and creams.

[0054] The egg substitute according to the invention is suitable for use in meat and milk substitutes insofar as all components can be produced vegan.

[0055] The following recipes serve to illustrate the preparation of a sponge cake dough with the egg substitute according to the invention, but are not limited to this.

[0056] Composition 1 of the egg substitute, for example for a sponge cake dough:

[0057] Flour (50 - 55% protein and 45 - 50% starch; average particle size: 20

[0058] - 40 pm; specific gravity: 0.7 kg L -1 )

[0059] 1% L-cysteine

[0060] 4% oat fiber

[0061] 12% soybean oil (can also be replaced with other oils)

[0062] Composition 2 of the egg substitute, for example for a sponge cake dough:

[0063] Flour (50 - 55% protein and 45 - 50% starch; average particle size: 20

[0064] - 40 pm; specific gravity: 0.7 kg L' 1 )

[0065] 0.4% L-cysteine

[0066] 1.5% oat fiber

[0067] 4% soybean oil (can also be replaced with other oils)

[0068] Fig. 1 shows the extensograms of comparative examples 1a to 1c. Fig. 2 shows the extensograms of comparative examples 2a to 2c. Fig. 3 shows the extensograms of exemplary embodiments 1a to 1c. On the left, a sponge cake dough comprising the inventive E substitute according to exemplary embodiment 2 and, on the right, a sponge cake dough prepared with eggs according to comparative example 3.

[0069] Examples

[0070] The following examples serve to illustrate the present invention, but are not limited thereto.

[0071] The gas retention capacity and stability of a dough are particularly described by toughness. The toughness of the egg substitute according to the invention (Example 1) compared to commercially available cereal flour (Comparative Example 1) and commercially available gluten (Comparative Example 2) was determined using an extensograph (Extensograph®-E, Brabender GmbH & Co. KG) according to the standard DIN ICC 114 / 1. The resulting extensogram was used to determine the energy, the maximum tensile strength, the tensile strength 75, and the tensile length. The energy corresponds to the area under the curve, the maximum tensile strength corresponds to the maximum of the curve, the tensile strength 75 corresponds to the average resistance of the drawing hook, and the tensile length corresponds to the tensile length at the time of tearing.

[0072] 300 g of a commercially available cereal flour type 550 (comparative example 1 a to 1 c) with an average particle diameter of 1 10 pm, a specific weight of 0.55 kg L -1 and a moisture content of 14%, NaCl solution (2%) was added at 30°C until a consistency of 500 farinogram units (FU) was achieved. The FU was determined using a farinograph (Farinograph®-TS, Brabender GmbH & Co. KG). The dough was formed into a strand and allowed to rest in the fermentation chamber of the extensograph (Extensograph®-E, Brabender GmbH & Co. KG) at 30°C.

[0073] After 45, 90, and 135 minutes of resting time, the dough strand was attached to a stretching device using a hook on an extensograph (Extensograph®-E, Brabender GmbH & Co. KG) and stretched until it broke. The force required during the stretching process was recorded and displayed as an extensogram.

[0074] The extensograms of Comparative Examples 1a to 1c each correspond to the mean value of two measurement tests and are shown in Figure 1. The values ​​listed in Table 1 were determined from the extensograms of Comparative Example 1, which correspond to the mean values ​​of Comparative Examples 1a to 1c.

[0075] Table 1 :

[0076] Comparison example 2:

[0077] A dough was prepared from 300 g of a commercially available gluten (Comparative Example 2a to 2c) as in Comparative Example 1 and measured.

[0078] The extensograms of Comparative Examples 2a to 2c each correspond to the mean value of two measurement tests and are shown in Figure 2. The values ​​listed in Table 2 were determined from the extensograms of Comparative Example 2, which correspond to the mean values ​​of Comparative Examples 2a to 2c.

[0079] Table 2: Example 1:

[0080] A dough was prepared and measured from 300 g of the egg substitute according to the invention as in Comparative Example 1. The egg substitute according to the invention according to Example 1 contains:

[0081] Flour (50 - 55% protein; 45 - 50% starch; average particle size: 20 - 40 pm; specific gravity: 0.70 kg L -1 )

[0082] 1% L-cysteine

[0083] 4% oat fiber

[0084] 12% soybean oil (can also be replaced with other oils)

[0085] The embodiments 1 a to 1 c correspond to a triplicate of the stated composition.

[0086] The extensograms of the embodiments 1a to 1c each correspond to the mean value of two measurement tests and are shown in Figure 3. The values ​​listed in Table 3 were determined from the extensograms of the embodiment 1, which correspond to the mean values ​​of the embodiments 1a to 1c.

[0087] Table 3:

[0088] In the egg substitute according to the invention according to embodiment 1, 695% of the energy can be introduced compared to a commercially available cereal flour type 550 (comparative example 1) and 163% of the energy compared to a commercially available gluten (comparative example 2).

[0089] The maximum tensile strength of the egg substitute according to the invention according to Example 1 is lower than that of commercially available gluten (Comparative Example 2). This makes it possible to achieve the same volume as with commercially available gluten as a raising agent using less of the egg substitute according to the invention as a raising agent.

[0090] Due to the increased stretch length of the egg substitute according to Example 1 compared to Comparative Examples 1 and 2, the dough can be stretched more than twice as long. This allows a significantly higher volume to be achieved than with commercially available gluten.

[0091] Comparison example 3:

[0092] Ingredients Processing

[0093] 200 g flour (T 405) Beat the eggs with a food processor for 8

[0094] Beat 200 g sugar for 1 minute. The remaining ingredients are

[0095] 4 tsp baking powder in a container and the egg whites

[0096] 1 pinch of salt is added. The mixture is then poured into a suitable dish

[0097] 10 tablespoons of fat (butter / oil) added (in the example 26 cm springform pan) and at 180°C

[0098] 6 eggs baked for 16 minutes.

[0099] The egg substitute according to the invention according to embodiment 2 contains:

[0100] Flour (50 - 55% protein; 45 - 50% starch; average particle size: 20 -

[0101] 40 pm; specific gravity: 0.70 kg L -1 )

[0102] 1% L-cysteine

[0103] 4% oat fiber

[0104] 12% soybean oil (can also be replaced by other oils) Ingredients Processing

[0105] 200 g flour (T 405) All ingredients are mixed with a food processor for 5

[0106] Beat 200 g sugar for a few minutes. The mixture is poured into a

[0107] 4 tsp baking powder suitable shape (in the example 26 cm

[0108] 1 pinch of salt springform pan) and baked at 180°C for 20 minutes.

[0109] 1 tbsp fat (butter / oils)

[0110] 150 g egg substitute

[0111] 250 g water

[0112] The finished baked goods from Comparative Example 3 and Working Example 2 are shown in Figure 4. It should be noted that the recipe of Working Example 2 typically has a volume of 160% to 200% of that of Comparative Example 3 produced with conventional egg.

[0113] The embodiment 2 has a white-beige color and is thus optically brighter than the comparison example 3, which was baked with conventional egg.

[0114] Furthermore, Example 2 with the egg substitute according to the invention has a typical biscuit flavor similar to Comparative Example 3. Furthermore, the biscuit dough from Example 2 forms a flat surface upon cooling while remaining airy and light.

Claims

Claims 1 . Egg substitute, comprising Flour in an amount of 75% by mass or more, based on the total mass, of the egg substitute, wherein the flour has been produced from cereals selected from the group consisting of wheat, rye, triticale, oats and mixtures thereof and has an average particle diameter of 90 pm or less and a specific gravity of 0.70 kg L -1 or more, wherein the flour comprises 70 to 30 mass% starch and 30 to 70 mass% proteins, based on the total mass of the flour; L-cysteine ​​in an amount of 0.1 to 3% by mass, based on the total mass of the egg substitute; and Oil in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg substitute.

2. Egg substitute according to claim 1, wherein the protein comprises gluten in an amount of 60 or more mass% based on the total mass of the protein.

3. The egg substitute according to claim 1 or 2, further comprising fibers in an amount of 0.01 mass% or more and 5 mass% or less based on the total mass of the egg substitute.

4. Egg substitute according to any one of claims 1 to 3, further comprising one or more thickeners in an amount of 0.01 mass% or more and 5 mass% or less, based on the total mass of the egg substitute.

5. Egg substitute according to any one of claims 1 to 4, further comprising one or more emulsifiers in an amount of 0.01 mass% or more and 5 mass% or less, based on the total mass of the egg substitute.

6. Egg substitute according to any one of claims 1 to 5, further comprising one or more ingredients selected from the group consisting of table salts, Flour treatment agents, colors, sweeteners, preservatives, antioxidants, carriers, acidifiers, acidity regulators, fillers, melting salts, color stabilizers and vitamins.

7. Egg substitute according to one of claims 1 to 6, wherein the egg substitute is in powder form.

8. Egg replacer according to any one of claims 1 to 7, wherein a total moisture content of the egg replacer is 15% or less in dry matter.

9. A process for producing an egg substitute according to one or more of the preceding claims, comprising the steps of (I) intensively grinding a flour, whereby the starch contained in the flour is damaged, wherein the flour is produced from cereals selected from the group consisting of wheat, rye, triticale, oats and mixtures thereof; (II) air-flow classifying the flour from step (I) to obtain a flour having an average particle diameter of 90 pm or less, a specific gravity of 0.70 kg L' 1 or more, and wherein the flour comprises 70 to 30 mass% starch and 30 to 70 mass% proteins, based on the total mass of the flour; (III) providing the flour from step (II) in an amount of 75% by mass or more and adding L-cysteine ​​in an amount of 0.1 to 3% by mass, based on the total mass of the egg substitute; and (IV) applying an oil to the flour provided from step (III) in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg replacer.

10. A method of production according to claim 9, wherein the flour is intensively ground by a mill selected from the group consisting of a grinding plate mill, a pin mill, an impact mill and a double-stream mill.

11. A process for the preparation according to claim 9 or 10, wherein the oil is spray tower process.

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