Dry substitute for whole egg.

Abstract

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

Description

Title of the invention: Dry substitute for whole egg. Technical field of the invention.

[0001] The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. Previous technique

[0002] In recent years, consumer eating habits have been changing under the influence of various factors. First, the population is increasingly concerned about animal welfare and farming conditions. As a result, the proportion of vegetarians and vegans has increased significantly. Even without adopting these latter types of diet, many consumers identify as "flexitarian" and significantly reduce the proportion of animal-based foods in their daily intake.

[0003] Health considerations are also the cause of a decrease in the consumption of products of animal origin considered to be responsible for health problems (cardiovascular disease, allergy, weight gain, etc.).

[0004] The egg is one of the most widely used animal products in human food. Thus, many culinary preparations, and more specifically desserts and pastries, use eggs as a basic ingredient.

[0005] Indeed, the physicochemical composition of the egg allows it to impart numerous properties to the foods in which it is incorporated. Among these properties, we can notably mention: - Foaming property. When air is incorporated into the egg, and more specifically into the egg white, the latter has the ability to swell and give volume to food. This same property also allows for the formation of mousses, soufflés, and meringues. - Emulsifying property. The lecithin contained in the egg is an emulsifier which allows in particular the production of creams and sauces. - Thickening property. The high protein concentration of eggs allows them to thicken mixtures into which they are added. - Binding property. The coagulation of egg proteins under the effect of heat allows the different components of a recipe to be combined during cooking.

[0006] These properties are essential for the preparation of many recipes, and it is therefore particularly difficult to remove eggs to accommodate vegetarians. to consume classic gastronomic products.

[0007] Alternatives to using eggs already exist on the market. Some manage to reproduce one or two properties of the chicken egg, but none allows you to obtain all of its properties simultaneously. The user will therefore have to choose from several products depending on the recipe to be used.

[0008] Thus, there is significant demand for a whole egg substitute of plant origin. Ideally, this substitute should contain a minimum of ingredients and no allergens. Presentation of the invention

[0009] The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% of broad bean and / or pea protein.

[0010] In the context of the present invention, the term "dry" means that the substitute according to the invention is in solid form, preferably in powder form. The term "dry" does not exclude the presence of moisture in the product according to the invention. However, the residual moisture content of the substitute according to the invention is preferably less than 1%.

[0011] According to a preferred embodiment, said dry whole egg substitute comprises 25 to 60% rice flour.

[0012] According to a preferred embodiment, said dry whole egg substitute comprises 30 to 60% rice flour.

[0013] According to a preferred embodiment, said dry whole egg substitute comprises 40 to 60% rice flour.

[0014] According to a preferred embodiment, said dry whole egg substitute comprises 10 to 40% rapeseed protein.

[0015] According to a preferred embodiment, said dry whole egg substitute comprises 20 to 40% rapeseed protein.

[0016] According to a preferred embodiment, said dry whole egg substitute comprises 30 to 40% rapeseed protein.

[0017] According to a preferred embodiment, said dry whole egg substitute comprises 5 to 15% broad bean and / or pea protein.

[0018] According to a preferred embodiment, said dry whole egg substitute comprises 7 to 13% broad bean and / or pea protein.

[0019] According to a preferred embodiment, said dry whole egg substitute comprises 9 to 11% broad bean and / or pea protein.

[0020] According to a preferred embodiment of the invention, said pea protein is a raw pea protein.

[0021] According to a preferred embodiment, said dry whole egg substitute further comprises starch.

[0022] According to an even more preferred embodiment of the invention, said starch is corn starch, potato starch or pea starch.

[0023] According to a fully prepared embodiment, said starch is a pre-gelatinized and / or waxy starch.

[0024] According to a preferred embodiment, said dry whole egg substitute comprises 3 to 18% starch.

[0025] According to a preferred embodiment, said dry whole egg substitute comprises 6 to 18% starch.

[0026] According to a preferred embodiment, said dry whole egg substitute comprises 10 to 14% starch.

[0027] According to a preferred embodiment, said dry whole egg substitute according to the invention consists of: - 50 to 60% rice flour, - 30 to 40% rapeseed protein, - 5 to 15% broad bean protein.

[0028] According to a preferred embodiment, said dry whole egg substitute according to the invention consists of: - 50 to 60% rice flour, - 30 to 40% rapeseed protein, - 5 to 15% raw pea protein.

[0029] According to a preferred embodiment, said dry whole egg substitute according to the invention consists of: - 45 to 50% rice flour, - 27 to 33% rapeseed protein, - 8 to 12% broad bean protein, - 10 to 14% waxy pregelatinized starch.

[0030] According to a preferred embodiment, said dry whole egg substitute according to the invention consists of: - 45 to 50% rice flour, - 27 to 33% rapeseed protein, - 8 to 12% raw pea protein, - 10 to 14% waxy pregelatinized starch.

[0031] The present invention also relates to a liquid substitute for whole egg characterized in that it comprises between 10 and 20%, preferably between 11 and 15% and most preferably 13% of a dry whole egg substitute according to the invention and water as solvent.

[0032] The present invention also relates to a method for preparing a liquid whole egg substitute characterized in that it comprises a step of mixing a dry whole egg substitute according to the invention and water. Detailed description of the invention

[0033] In the context of the present invention, the term "Rice Flour" refers to a preparation obtained by milling whole rice or broken rice. Advantageously, the fineness of the milling used is between 10 µm and 80 µm.

[0034] In the context of the present invention, the term "Rapeseed protein" preferably refers to a dry protein fraction of Rapeseed (Brassica sp.) comprising more than 90% protein.

[0035] Native rapeseed protein isolate can be obtained for example from cold-pressed rapeseed flour as described in patent application WO2018007492.

[0036] For example, the process for obtaining said rapeseed protein comprises the steps of: i) mix cold-pressed rapeseed meal with an aqueous liquid at a temperature of 45 to 65 °C, ii) separation of the aqueous liquid from the mixture obtained in step i), iii) skimming of the aqueous liquid obtained in step ii), (iv) adjusting the pH of the skimmed aqueous liquid obtained in step (iii) to a value between pH 6.0 and pH 8.0 by adding acid or base, and mixing with a precipitant to obtain a precipitate, said precipitant comprising a salt of magnesium, zinc, iron or calcium, v) removal of the precipitate obtained in step iv) to obtain an aqueous liquid, vi) concentration and washing of the aqueous liquid obtained in step v), vii) isolation of the native rapeseed protein isolate from the concentrated and washed aqueous liquid obtained in step vi) by means of drying.

[0037] In the context of the present invention, the term "Fab Bean Protein" refers to a dry protein fraction obtained from Vicia Faba. Preferably, said protein fraction comprises at least 60% protein. Even more preferably, said fraction comprises less than 15% moisture.

[0038] The faba bean protein used in the context of the invention can preferably be obtained from a dry fractionation process using hulled faba beans. Such a process is notably described by Saldanha deo Carmo et al. (Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, Chemical com position and techno-functional properties, Journal of Food Engineering, Volume 278, 2020).

[0039] In the context of the present invention, the term "Pea Protein" refers to a dry protein fraction obtained from Pisum stivum. Preferably, said protein fraction comprises at least 50% protein. Even more preferably, said fraction comprises less than 10% moisture.

[0040] The pea protein used in the context of the invention can preferably be obtained by a process comprising a pea grinding step followed by a mechanical separation step. Such a process is well known to those skilled in the art and is described in particular in Saurel et al. (Pea proteins: structure, extraction and functionalities. Techniques de l'Ingénieur, F6040, 1-17, 2020).

[0041] In the context of the present invention, the term "raw" means that said pea protein is obtained by a process which does not include a heating step of said protein.

[0042] In the context of the present invention, the term "starch" refers to a polymeric carbohydrate comprising a large number of glucose units linked by glycosidic bonds.

[0043] Said starch may be in its native form. In this document, the term "native" refers to starch that has not been modified by enzymatic or thermal chemical treatment methods, extrusion and / or processing.

[0044] According to a preferred embodiment of the invention, the starch is pregelatinized.

[0045] The term "pregelatinized starch" as used herein refers to starch produced by subjecting moistened starch to mechanical pressure in order to break some or all of the starch granules. The resulting material is ground and its moisture content is adjusted to ensure good flow and compressibility. Pregelatinized starch is defined in more detail in the French Pharmacopoeia, which is included herein by reference.

[0046] In the context of the present invention, the term "dry fraction" refers to a fraction comprising less than 20% moisture.

[0047] In the context of the present invention, concentrations are indicated as a percentage and refer to a quantity by weight of a component per 100g of whole egg substitute according to the invention.

[0048] The present invention also relates to a method for preparing a liquid whole egg substitute according to the invention characterized in that it comprises a step of mixing the dry substitute according to the invention with an aqueous solvent.

[0049] According to a preferred embodiment of the invention, the dry substitute according to the invention comprises the products as detailed in the following table.

[0050] According to a highly preferred embodiment, the dry substitute is one of the com- positions described in the table include only the compounds listed.

[0051] [Table 1] Rice flour 55% 55% 48% 48% Rapeseed protein 35% 35% 30% 30% Broad bean protein 10% 10% Vegetable fiber Starch 12% 12% Raw pea protein 10% 10% Examples

[0052] The dry whole egg substitutes shown in Table 1 were prepared.

[0053] The properties of the substitutes according to the invention have been compared with those of other commercially available substitutes. The respective compositions of each of these substitutes are shown in [Table 2].

[0054] [Tables2] Substitute A Substitute B Substitute C Substitute D Substitute E Substitute tF Substitute G Water, Aquafaba Starch Protein Water, Pea Protein, Apple Milk Protein, Lupin Protein, Soybean Protein, Apple Lupin Concentrate, Cellulose Flour, Concentrated, Lupin Gum, Modified, Flour, Gellan Oil, Salt, Sunflower Gum, Sunflower Gum, Turmeric Lactate, Gellan, Tapioca, Beta Calcium, Spices, Cellulose, Bicarbonate, Glucan, Glucan, Vitamin B12, Carob, Calcium, Sodium Lactate, Kala Carrageenan Yeast, Calcium Fibre, Calcium, Dried Namak. ane, psyllium Enzyme, te- Enzyme, inactivated, Natural flavors trasodium tetrasodium Bitartrate, pyrophosphate m pyro- of Yeasts, ate, phosphate, potassium, black salt agar, agar, salt, beta gum carotene acid.xanthan gum, lactic acid, Beta turmeric extract, turmeric, carotene, Vitamin D extract, carrot, carrot, nisin, nisin, guar gum, cellulose gum, dextrose.

[0055] The technical properties and suitability for use in different recipes of these substitutes were analyzed, and the results obtained are summarized in [Table 3] below. Positive results are indicated by an "O", negative results by an "N", and a "-" indicates measurements not performed.

[0056] The technical properties were considered validated if they met the following characteristics: Coagulation: that is, when certain liquid components combine to form a more compact mass; it is the heat-induced change in protein conformation that creates this effect. It has been tested starting at 90°C. Expansion: the ability to foam when a mechanical action is applied. The volume of foam is defined according to a precise expansion time. Thermo-gelation: the transition of a liquid to a gel state, a gel being a liquid trapped in a network.

[0057] The various recipes were considered validated if they met the following characteristics: •For the sponge cake: if the egg substitute and sugar mixture, heated in a bain-marie, doubles in volume after the application of mechanical force such as that of a stand mixer, the mixture must be stable and able to be baked to achieve a result similar to that of a classic sponge cake. • For pancakes and waffles: if the products obtained are solid enough to be turned over and if the inside of the products is cooked. •For cakes, muffins: if the cakes or muffins are visually developed and cracked and if the inside has an airy crumb. - For quiches: if the quiche filling holds its shape after baking. - For biscuits: if the biscuit rises or if the biscuit mixture holds together and can be baked with a result similar to that obtained with chicken eggs. - For pastries: if the final result is similar to a result made with chicken eggs (dough that increases in volume after rising), soft texture and well-developed crumb. - For creams: if the cream (pastry type) takes on a different texture when cooked. - For flans: if the flan mixture holds its shape after cooking.

[0058] [Tables3] Substitutes according to the invention Substitute A Substitute B Substitute C Substitute D Substitute E Substitute F Substitute G Technological properties Coagulation 0 0 N 0 0 0 0 0 Abrasion 0 N 0 NNNNN Thermo-gelling 0 0 N 0 0 0 0 0 Culinary functionalities Sponge cake 0 N - NNNNN Crepes, waffles 0 0 0 0 0 0 0 Cake, muffin 0 0 0 0 N 0 0 0 Quiche 0 0 N 0 N 0 0 0 Biscuit (joconde, madeleine...) 0 NN 0 N - 0 - Viennoiserie 0 N - - N - - - Creams 0 - N - 0 - - - Flans 0 - N - N - 0 - Organoleptic properties: No taste in the finished recipe 0 - N - N 0 0 - Ingredients: Less than 5 ingredients 0 N 0 N 0 N No additives 0 N 0 N 0 N No allergens 0 N 0 0 N 0 N

[0059] As the results obtained indicate, only the substitute according to the invention makes it possible to obtain all the tested recipes and reproduces the physicochemical properties of the whole egg. Furthermore, only the substitute according to the invention simultaneously exhibits an absence of allergens, an absence of additives, and a low number of ingredients.

Claims

Demands

1. Dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

2. Dry whole egg substitute according to claim 1 characterized in that it comprises 30 to 60% rice flour.

3. Dry whole egg substitute according to claim 2 characterized in that it comprises 40 to 60% rice flour.

4. Dry whole egg substitute according to any one of claims 1 to 3 characterized in that it comprises 10 to 40% rapeseed protein.

5. Dry whole egg substitute according to claim 4 characterized in that it comprises 20 to 40% rapeseed protein.

6. Dry whole egg substitute according to claim 5 characterized in that it comprises 30 to 40% rapeseed protein.

7. Dry whole egg substitute according to any one of claims 1 to 6 characterized in that it comprises 5 to 15% broad bean and / or pea protein.

8. Dry whole egg substitute according to claim 7 characterized in that it comprises 7 to 13% broad bean and / or pea protein.

9. Dry whole egg substitute according to claim 8 characterized in that it comprises 9 to 11% broad bean and / or pea protein.

10. Dry whole egg substitute according to any one of claims 7 to 9 characterized in that said pea protein is a raw pea protein.

11. Dry whole egg substitute according to any one of claims 1 to 10 characterized in that it further comprises starch.

12. Dry whole egg substitute according to claim 11 characterized in that said starch is corn, potato or pea starch.

13. Dry whole egg substitute according to claim 11 characterized in that said starch is a pregelatinized and / or waxy starch.

14. Dry whole egg substitute according to any one of claims 11 to 13 characterized in that it comprises from 3 to 18% starch.

15. Dry whole egg substitute according to claim 14 characterized in that it comprises from 6 to 18% starch.

16. Dry whole egg substitute according to claim 15 characterized in that it comprises 10 to 14% starch.

17. A dry whole egg substitute according to claim 1, characterized in that it is made up of: - 50 to 60% rice flour, - 30 to 40% rapeseed protein, - 5 to 15% broad bean protein.

18. Dry whole egg substitute according to claim 1 characterized in that it consists of: - 50 to 60% rice flour, - 30 to 40% rapeseed protein, - 5 to 15% raw pea protein.

19. Dry whole egg substitute according to claim 1 characterized in that it consists of: - 45 to 50% rice flour, - 27 to 33% rapeseed protein, - 8 to 12% broad bean protein, - 10 to 14% waxy pregelatinized starch.

20. Dry whole egg substitute according to claim 1 characterized in that it consists of: - 45 to 50% rice flour, - 27 to 33% rapeseed protein, - 8 to 12% raw pea protein, - 10 to 14% waxy pregelatinized starch.

21. Liquid whole egg substitute characterized in that it comprises between 10 and 20%, preferably between 11 and 15% and most preferably 13% of a dry egg substitute according to any one of claims 1 to 20 and water as solvent.