Vegan-based egg substitute product

Abstract

The invention relates to a vegan-based egg substitute product, comprising a mixture (1) of: (a) drinking water: (b) one or more protein / s from pulses, oilseeds, grains, algae or microorganisms; (c) vegetable oil, optionally containing 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) optionally at least one partially pregelatinised starch; and (f) salt; wherein the mixture (1) is surrounded by a casing made of a highly cross-linked hydrocolloid or thermo-reversibly gel-forming hydrocolloid, which is in turn surrounded by a mixture (2), comprising: (i) drinking water; (ii) one or more protein / s from pulses, oilseeds, grains, microorganisms and / or algae; (iii) a combination of one or more thermo-gelling hydrocolloid / s with one or more reversibly gelling hydrocolloid / s; (iv) one or more salt / s. The invention also relates to a method for producing the egg substitute product and the use of the egg susbstitute product to produce an emulsion, in a meal or baked goods or a simulated fried egg.

Description

[0001] Vegan egg substitute

[0002] Area of ​​application

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

[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] Egg white accounts for 55-60% of the total egg weight. In addition to 80-84% water, egg white contains 12% protein, 0.7% carbohydrates, 0.7% minerals, and 0.03% lipids. Depending on the product's freshness, egg white has a pH value of 7.6 to 9.7; the pH increases during storage due to CO2 diffusion through the eggshell. Egg white contains various proteins: ovalbumin (54%), conalbumin (12%), ovomucoid (11%), and ovomucin (3.5%). Due to its protein content and high-quality amino acid composition, egg white of animal origin is an important source of protein. It contains all the amino acids essential for humans and therefore has a high protein value.

[0010] WO 2017 / 014967 A1 and WO 2017 / 014806 A1 relate to plant-based egg substitute compositions which are characterized by a high content of hydrocolloids.

[0011] WO 2019 / 220431 A1 also relates to egg substitute compositions containing more than 5% hydrocolloids.

[0012] 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.

[0013] 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.

[0014] Object of the present invention

[0015] The object of the present invention is to provide a two-phase vegan-based food which consists of at least one liquid phase which is similar to an egg yolk, and a liquid phase surrounding the yolk which is similar to an egg white, wherein the two phases can be separated from one another by an intermediate layer, membrane or shell surrounding the yolk, and wherein the "egg yolk" can be brought into contact with the "egg white" for a period of at least 7 days without any color equalization taking place, without the two materials mixing and without both or one of the two liquid phases solidifying. This food should be able to be processed in a similar way to animal eggs, i.e. it should solidify when heated.

[0016] Description of the invention

[0017] The task is solved by a vegan-based egg substitute product, comprising a mixture (1) of:

[0018] (a) Drinking water

[0019] (b) one or more proteins from pulses, oilseeds, cereals, algae or microorganisms,

[0020] (c) vegetable oil, which optionally contains at least one emulsifier,

[0021] (d) a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids,

[0022] (e) at least one carotenoid-containing food and / or a natural colouring substance,

[0023] (f) optionally at least one partially pregelatinised starch

[0024] (g) salt, wherein the mixture (1) is enclosed by a shell of a highly cross-linked hydrocolloid or thermoreversibly gelling hydrocolloid, which in turn is surrounded by a mixture (2) comprising:

[0025] (i) Drinking water

[0026] (ii) one or more proteins from pulses, oilseeds, cereals, microorganisms and / or algae,

[0027] (iii) a combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids,

[0028] (iv) one or more salts.

[0029] The percentages given in the following text are all percentages by weight.

[0030] "Vegan-based" means that it contains no animal or animal-derived ingredients. The inventive mixture (1), hereinafter also referred to as "egg yolk" or "egg yolk substitute," 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 (C / cer arientinum), garden beans (Phaseolus vulgaris), faba beans (Vitia faba), sweet lupins (Lupinus), lentils (Lens culinaris), maize (Zea mays), hemp (Cannabis sativa), sweet potatoes (Jpomoea batatas), cassava (Manihot esculenta), potatoes (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soy (Glycine max), oats (Avena sativa), duckweed (Lern na), 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 broad 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.

[0031] 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).

[0032] The fat content of mixture (1) 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 oils such as rapeseed oil, sunflower oil, and / or corn germ oil are preferred. Emulsifiers can advantageously be added to the fat component in amounts of up to 20%, preferably 2-15%, and more preferably 5-9%, based on the proportion of the fat component.These include, for example, (plant) 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.

[0033] 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.

[0034] 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.

[0035] To create an egg-like flavor, salt is added. Preferably, NaCl, KCl, NaH2PO4, Na2HPO4, Na or K citrate, CaCl, 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%.

[0036] 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, B12, C, D3, or E), and / or minerals (e.g., calcium or magnesium).

[0037] 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.

[0038] 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.

[0039] 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 may 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 - 100 Pa s or 50 Pa s - 80 Pa s. On the other hand, the egg yolk after heat treatment (e.g. cooking) may 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. 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 measure viscosity with a rheometer is known to those skilled in the art. The following describes only exemplary conditions. The cylinder is filled with, for example, 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 linear from 2 - 100 s. -1 within 60 s. The rotation of 100 s -1 is held for 30 s before being increased from 100 - 2 s -1 within 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.

[0040] As shown in more detail in Figures 1A and 1B, to prepare mixture (1), 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: (A1) can be an aqueous protein or protein-salt solution, and (A2) can be 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 action improves the dispersion of the hydrocolloids. Before or after dispersion of the hydrocolloids, oil (possibly containing 0.01% - 50% emulsifiers), a calcium ion source, natural colors, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, preferably below 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 finished protein solution (solution (D)).The solutions and dispersions described above are prepared in standard mixing vessels using known dispersion techniques.

[0041] 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.

[0042] The following four methods are preferred for ball formation in order to provide a shell around the egg yolk to separate it from the egg white.

[0043] METHOD 1 For the sphere formation (encapsulation) a soluble calcium salt (e.g.

[0044] 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 that closely resembles a well-known 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) does not exceed 1% of the total weight of the encapsulated egg yolk. 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 "yolk" from hardening during storage and maintaining a liquid interior. Surprisingly, the liquid product remains so stable within 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 deliberately disrupting the shell.

[0045] METHOD 2: For sphere formation (encapsulation), a highly cross-linking

[0046] Hydrocolloid (e.g. sodium alginate) is added as part of the ingredients to solution (B and / or C) and solution (B and / or C) is further processed into solution (D) as described above. Solution (D) containing the highly cross-linking hydrocolloid should, if possible, be dosed in spherical form into an aqueous calcium salt (e.g. calcium lactate or calcium chloride) solution and 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 calcium salt bath to form the capsule. Through diffusion of calcium ions from the calcium salt solution, an outer shell is formed and encapsulates the egg yolk (= solution (D)) through a cross-linking reaction between the highly cross-linking hydrocolloid and 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. 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 or deliberate disruption 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.

[0047] METHOD 3: To form a spherical shape, the described egg yolk formulation (solution (D)) is deep-frozen in suitable molds made of silicone rubber, plastic, stainless steel, or similar materials at temperatures below 0°C, typically at -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 develop on the surface of the spheres (reaching thermodynamic equilibrium). 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 very similar to 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 destruction of the shell. The amount of thermoreversibly gelling hydrocolloid surrounding solution (D) does not exceed 1% of the total weight of the encapsulated egg yolk.

[0048] METHOD 4 To form a spherical shape, the described egg yolk

[0049] Formulation (solution (D) without calcium ion source) in suitable forms from

[0050] Silicone rubber, plastic, stainless steel or similar at temperatures <0°C, typically at -

[0051] 18°C and below, deep-frozen. 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 either be sprayed on their surfaces with a liquid containing calcium ions or coated with a thin layer of a calcium salt 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 very similar to 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 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.

[0052] 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.

[0053] The encapsulated egg yolk substitute is now combined with an egg white substitute to provide a two-phase egg substitute, commonly used to prepare a “fried egg.”

[0054] However, prior to this, the inventive mixture (2), hereinafter also referred to as "egg white," "egg white substitute," or "egg white substitute," is prepared. It preferably has a protein content of 0.1 to 15%. In some embodiments, the amount of dissolved proteins is more than 1.0%, preferably more than 2.5%, more than 4.0%, more than 5%, more than 8%, more than 100%, or more than 12%. In some embodiments, the amount of dissolved proteins is 0.5%-15.0%, preferably 1.0%-12.0%, 1.5%-10%, or 2.0%-5.0% in the egg white substitute according to the invention.Suitable protein sources include plant-based raw materials from the group of pulses, cereals, oilseeds, microorganisms and (micro)algae, preferably plant proteins from peas (Pisum sativum), chickpeas (C. cer arientinum), garden beans (Phaseolus vulgaris), faba beans (Vitia faba), sweet lupins (Lupinus), lentils (Lens culinaris), maize (Zea mays), hemp (Cannabis sativa), sweet potatoes (J. pomoea batatas), cassava (Manihot esculenta), potatoes (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soy (Glycine max), oats (Avena sativa), duckweed (Lemna), 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, particularly beneficial are peas, chickpeas, faba beans, lupins and mung beans.As a protein source, (hydrolyzed) 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 can be used. The processing and nutritional suitability of the plants and respective plant parts is sufficiently known to those skilled in the art of food technology.

[0055] According to the invention, a transparent white product is provided which is made from the aforementioned proteins from one or more plant protein sources. The solubility of the proteins is higher in saline solutions than in pure water. Therefore, to dissolve the proteins from drinking water and an inorganic salt suitable for consumption, a saline solution, preferably a sodium chloride (NaCl) solution, is prepared, and the protein source is dispersed therein. However, other salts are also suitable in principle, such as sodium dihydrogen phosphate (Na₂P₄), disodium hydrogen phosphate (Na₂P₄), trisodium phosphate (Na₂P₄), sodium pyrophosphate (Na₄P₂O₄), and potassium chloride (KCl). It is of course also possible to disperse the protein source and the salt simultaneously in drinking water.In some embodiments, the salt concentration, preferably NaCl concentration, is greater than 0.05%, preferably greater than 0.10%, greater than 0.15%, greater than 0.20%, greater than 0.30%, greater than 0.40%, or more than 0.50%. In some embodiments, the salt concentration, preferably NaCl concentration, is 0.05%-0.80%, preferably 0.10%-0.70%, 0.20%-0.60%, or 0.4%-0.6%.

[0056] To create an egg-like flavor, either Kala Namak (black salt) or other salts and / or natural flavors containing sulfur compounds can be used. The sulfur-containing compounds, especially Kala Namak salt, can be used together with the salt in the brine, preferably NaCl, to achieve the same concentrations. However, it can also be used in smaller, larger, or equal amounts.

[0057] The amount of dissolved proteins in egg white substitute is preferably more than 0.1%. In some embodiments, the amount of dissolved proteins is more than 1.0%, preferably more than 2.5%, more than 4.0%, more than 5.0%, more than 8.0%, more than 10.0%, or more than 12%. In some embodiments, the amount of dissolved proteins is 0.5%-15.0%, preferably 1.0%-12.0%, 1.5%-10.0%, or 2.0%-5.0% in the egg white substitute product according to the invention.

[0058] The egg white 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, hydroxypropylmethylcelluloses (HPMC), and / or hydroxypropylcelluloses. 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 white, other hydrocolloids are additionally used, preferably gellan gum, locust bean gum, guar gum, alginate, and / or xanthan gum. According to the invention, the amount of hydrocolloids in the egg white 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.

[0059] In some embodiments, vegetable oils can optionally be added to the mixture (2). The amount is preferably between 0.1% and 4%, more preferably between 0.5% and 2.0%. Suitable vegetable oils are 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.

[0060] In some embodiments, transglutaminases can optionally be added to mixture (2) to improve the texture of the protein solutions or emulsions. The effect of the transglutaminases on the texture lies in their ability to promote the cross-linking of proteins 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 and 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).

[0061] In order to produce browning of the product upon heating, for example when frying a “fried egg,” which occurs through a so-called Maillard reaction, a small amount of sugar is preferably added to the mixture (2). The sugars are preferably monosaccharides (e.g. dextrose, fructose, and / or galactose) and / or disaccharides (e.g. lactose and / or maltose). In some embodiments, the amount of sugar in the egg white is less than 1.00%, preferably less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%. In some embodiments, the amount of sugar in the egg white is 0.10%-1.00%, preferably 0.25%-0.75%, 0.50%-0.50%, or 0.75%-0.25%.

[0062] To prepare the mixture (2), the protein source (A) and the salt are dispersed in drinking water. The pH is adjusted to between 6 and 9, preferably higher than 8.0, most preferably around 8.5, with pH food regulators such as sodium hydroxide (NaOH), potassium phosphate (K3PO4), or sodium citrate (NasCeHs0?). The solution is preferably stirred for at least 1 minute, better for 5-10 minutes, and even better for 15 minutes, to enhance the swelling of the proteins. It is preferred, but not necessary, to separate the proteins after swelling by suitable separation methods, preferably centrifugation, decantation, or membrane filtration. This separation results in a supernatant containing the soluble proteins and a pellet containing insoluble proteins. Depending on the salt concentration in the solutions used, the soluble proteins are mainly globulins and albumins.The supernatant solution (solution (A)) is further used for egg white production, while the residue or pellet can be used to produce other products, e.g. a vegan egg yolk substitute.

[0063] To simulate the consistency of egg white, the mucilage from the hydration or cooking of seeds such as flaxseeds or chia seeds can be used. Hydration can be done in water or in a soluble protein solution.

[0064] The egg white 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, preservatives, thickeners, or health-promoting additives. Examples include iodine, vitamins (e.g., vitamins B1, B2, B3, B5, B7, B12, C, D3, or E), and / or minerals (e.g., calcium or magnesium).

[0065] The egg white can have an initial viscosity, defined as the resistance to deformation at a certain speed, in the range between 0.005 Pa s and 20.0 Pa s, preferably 0.1 Pa s - 19 Pa s, 1.0 Pa s - 15 Pa s or 5.0 Pa s - 10.0 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 = 0 mm. How to measure viscosity with a rheometer is known to a person skilled in the art. The following describes only exemplary conditions. 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 that temperature for the measurement. The rotation is linear from 2 - 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. As explained in more detail in Figs. 2A and 2B, to prepare mixture (2), the protein source is dispersed in water or an aqueous salt solution (solution (A)). Solution

[0066] (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 exposure improves the dispersion of the hydrocolloids. Before or after dispersion of the hydrocolloids, oil (possibly containing 0.01% - 50% emulsifiers), a calcium ion source, natural dyes and, if applicable,Further additives are mixed into solution (B). Solution (C) is prepared by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, preferably below 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 the solutions have been mixed,

[0067] Once (B) and (C) are fully dispersed, solutions (B) and (C) are mixed at a temperature preferably below 30°C, producing the final protein solution (solution (D)). The solutions and dispersions described above are prepared in standard mixing vessels using known dispersion techniques.

[0068] The solutions are preferably prepared under vacuum, but this is not mandatory. The vacuum can prevent the formation of air bubbles in the egg white substitute. Surprisingly, the degree of transparency increases when the vacuum is reduced to an absolute pressure of less than 800 mbar, preferably less than 500 mbar, advantageously less than 300 mbar, and especially advantageously less than 100 mbar or 50 mbar.

[0069] Various methods can be used to produce a two-phase egg substitute according to the invention. The encapsulated egg yolk can, for example, be placed in a container (e.g., cup, packaging, spheres) or an (artificial) eggshell into which the egg white substitute has already been poured. However, it is also possible to proceed in reverse, i.e., first placing the encapsulated egg yolk into the container / tray and only then adding the egg white. For example, a technique already known for the production of microcapsules or "bubble tea" spheres can be modified accordingly to form larger balls or spheres into which the encapsulated egg yolk substitute described above can then be poured. However, it is also possible to encapsulate the egg yolk mixture, e.g., with alginate / calcium solution, directly in the sphere and then washing away any excess alginate / calcium bath with water.

[0070] Alternatively, the egg yolk substitute can be placed in a silicone mold shaped like an ellipse, sphere, or semi-ellipse or semi-sphere. Then, a suitable freezing method is used:

[0071] (a) If calcium or alginate is included in the egg yolk replacement mixture, the frozen sphere is placed in a warm alginate or calcium bath warmer than 30°C, preferably 45°C, more preferably 60°C. Placing the frozen spheres in a warm bath allows thawing of the surface calcium ions / alginate so that cross-linking can occur.

[0072] (b) If neither calcium nor alginate are present in the egg yolk substitute mixture, the frozen spheres can be placed in a cold calcium bath at temperatures below 10°C, followed by a warm alginate bath warmer than 30°C, preferably 45°C, more preferably 60°C. Alternatively, the frozen spheres can be covered with a powder containing calcium ions before being placed in the warm bath. In other words, the spheres or hemispheres can be sprayed on their surfaces either with a liquid containing calcium ions or coated with a thin layer of a calcium salt so that the ions adhere to the frozen surface.

[0073] The production process is described as an example in Fig. 4.

[0074] For each of the above-mentioned methods, the egg yolk substitute obtained can be continuously dosed by suitable dosing devices into prepared containers in which the liquid egg white phase is located and wherein the ratio of egg yolk substitute to egg white substitute corresponds approximately to that of an animal egg.

[0075] The resulting egg substitute product according to the invention can be pasteurized or treated with high heat (at least 70°C). Suitable methods for this are well known to those skilled in the art. Thermal or non-thermal processes, such as high-pressure pasteurization (HPP) or pulsed electric field (PEF) technology, can be used.

[0076] A particularly preferred embodiment of the present invention includes:

[0077] The invention is further illustrated by the figures, which show:

[0078] Fig. 1 A, B: Diagrams for the production of an egg yolk substitute product

[0079] Fig. 2 A, B: Diagrams for the production of an egg white substitute Fig. 3: Diagram of a frozen egg yolk substitute ball

[0080] Fig. 4: Diagram of encapsulation of the egg yolk and insertion into the egg white

[0081] Fig. 5: Production of an egg yolk substitute and egg white substitute

[0082] (various recipes) into an egg shell substitute product Fig. 6: Production of a fried egg with the egg substitute product according to the invention

[0083] The following examples describe egg substitute products according to the invention in fried egg form. These do not represent a limitation to these exact embodiments. Example 1

[0084] Example 1A

[0085] Water 67.28%

[0086] Sweet potato puree 5.49%

[0087] Pea protein isolate 3.25%

[0088] Hydroxypropylmethylcellulose 1.00%

[0089] Carrageenan 0.90%

[0090] Calcium lactate 0.74%

[0091] Potassium chloride 0.10%

[0092] Kala Namak 0.74%

[0093] Rapeseed oil 20.0% ß-carotene 0.50%

[0094] For encapsulation

[0095] 0.75% sodium alginate solution

[0096] The production is carried out as shown in the diagram in Fig. 1A. Example 1B

[0097] Water 66.1%

[0098] Sweet potato puree 6%

[0099] Faba bean protein isolate 3.25%

[0100] Pea protein isolate 4.5%

[0101] Methylcellulose 1.2%

[0102] Carrageenan 0.85%

[0103] Dextrose 0.1%

[0104] Potassium chloride 0.1%

[0105] Sodium chloride 0.1%

[0106] Sunflower oil 15% ß-carotene 0.2%

[0107] Carrot extract 0.75%

[0108] Natural Flavor 11%

[0109] Natural Flavor 2 0.85%

[0110] For encapsulation

[0111] Sprayed calcium chloride onto frozen balls (see method 4)

[0112] 1.0% warm (30 <T<60°C)

[0113] Sodium alginate solution

[0114] The production is carried out as shown in the diagram in Fig. 1B.

[0115] Example 2

[0116] Example 2A Water 81.10%

[0117] Pea protein isolate 15.00%

[0118] Methylcellulose 1.50%

[0119] Carrageenan 1.50%

[0120] Alginate 0.25%

[0121] Dextrose 0.25%

[0122] Potassium chloride 0.15%

[0123] Kala Namak 0.25%

[0124] The production is carried out as shown in the diagram in Fig. 2A.

[0125] Example 2B

[0126] Water 73.62%

[0127] Faba bean flour 8.00%

[0128] Pea flour 15.00%

[0129] Sodium chloride 0.08%

[0130] Methylcellulose 1.50%

[0131] Carrageenan 0.85%

[0132] Alginate 0.35%

[0133] Xanthan gum 0.15%

[0134] Dextrose 0.25%

[0135] Potassium chloride 0.20%

[0136] The production is carried out as shown in the diagram in Fig. 2B.

Claims

Patent claims 1) Vegan-based egg substitute product comprising a mixture (1) 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 hydrocolloids with one or more reversibly gelling hydrocolloids, (e) at least one carotenoid-containing food and / or a natural colouring substance, (f) optionally at least one partially pregelatinised starch (g) salt, wherein the mixture (1) is enclosed by a shell of a highly cross-linked hydrocolloid or thermoreversibly gelling hydrocolloid, which in turn is surrounded by a mixture (2) comprising: (1) Drinking water (ii) one or more proteins from pulses, oilseeds, cereals, microorganisms and / or algae, (iii) a combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids, (iv) one or more salts. 2) Egg substitute product according to claim 1, wherein the shell is composed of calcium alginate or k-carrageenan. 3) Egg substitute product according to claim 1 or 2, wherein the mixture (1) and / or (2) further a salt and / or flavor formulation containing sulfur compounds or salts. 4) Egg substitute product according to one of claims 1-3, wherein the mixture (1) and / or (2) further contains a spice or flavor formulation. 5) Egg substitute product according to any one of claims 1-4, wherein the hydrocolloid (d) or (iii) is a combination of methylcellulose and carrageenan. 6) Egg substitute product according to any one of claims 1-5, wherein the vegetable oil (c) is corn oil, rapeseed oil, coconut oil and / or sunflower oil. 7) Egg substitute product according to any one of claims 1-6, wherein the vegetable protein (b) or (ii) is pea protein, lupin protein, potato protein, chickpea protein, oat protein, rice protein, wheat protein, and / or faba bean protein. 8) Egg substitute product according to claim 7, wherein the vegetable protein is a (hydrolyzed) flour, protein concentrate, protein isolate and / or any combination thereof. 9) Egg substitute product according to one of claims 1-8, wherein mixture (1) has a protein content between 1 wt.% and 35 wt.%. 10) Egg substitute product according to one of claims 1-9, wherein mixture (1) has a fat content between 1 wt.% and 50 wt.%. 11) Egg substitute product according to any one of claims 1-10, wherein the oil (c) contains an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, 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. 12) Egg substitute product according to one of claims 1-11, wherein the amount of dissolved proteins in mixture (2) is 0.1% - 15.0%. 13) Egg substitute product according to any one of claims 1-12, wherein the amount of hydrocolloids in mixture (2) is 0.5%-2.5%. 14) Egg substitute product according to one of claims 1-13, wherein the mixture (2) additionally contains sugar in an amount of 0.10%-1.00%. 15) A method for producing an egg substitute according to any one of claims 1-14, wherein one or more units of an egg yolk substitute are dosed into a container filled with egg white substitute by means of a suitable dosing device and the amount of egg white substitute is selected such that the ratio of egg yolk substitute to egg white substitute corresponds approximately to that of an animal egg. 16) Use of an egg substitute product according to any one of claims 1-14 for the preparation of or as a component of an emulsion or a liquid consisting of at least one phase, as an ingredient in a dish or baked product or a simulated fried egg. 17) Use according to claim 16, wherein it is a component of a vegan emulsion or a liquid consisting of at least one phase, as an ingredient in a vegan dish or vegan baked good. 18) Use according to claim 16, wherein it is a component of a non-vegan emulsion or a liquid consisting of at least one phase, as an ingredient in a non-vegan dish or non-vegan baked good.

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