Cowpea-based protein concentrate for food products and method for producing same

Abstract

The present disclosure provides a plant-derived protein-rich concentrate for use as a plant-based whole egg and / or egg white substitute in various industries, including food preparation, pharmaceuticals, and cosmetics. Specifically, the present disclosure is directed to a method for producing a cowpea-derived protein-rich concentrate, and also provides an edible composition comprising the protein-rich concentrate. The plant-based substitute of the present disclosure overcomes the shortcomings of the art by mitigating the shortcomings associated with the use of normal eggs.

Description

Technical Field

[0001] The present disclosure generally relates to the field of plant-derived protein-rich concentrates and methods for their production. More specifically, the present disclosure is directed to a soybean-based composition for use as a whole egg or egg white substitute in edible and non-edible compositions.

Background Art

[0002] The description of the background art may contain information that is useful in understanding the present invention. None of the information provided herein is admitted to be prior art, related to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.

[0003] Eggs are an excellent source of protein, vitamins, iron, and other nutrients and are widely consumed throughout the world. Further, eggs also provide a wide range of gastronomic properties such as emulsification, foaming, thickening, binding, coagulation, and moisture retention, and are widely used in a variety of culinary applications including baking, savory, sweet, and cooking.

[0004] In recent years, plant-based proteins such as soybeans and peas as alternatives to animal proteins have received significant attention as consumers seek alternatives to traditional animal-derived products. However, challenges remain that need to be addressed, including the replication of flavorless gastronomic properties.

[0005] In addition, industrial-scale production of eggs is associated with the high costs of industrial chicken farming, including costs related to food health and safety restrictions for farmers, high transportation costs, and costs for raising and housing birds that produce eggs.

[0006] Efforts have been made to produce egg substitutes that possess the desired nutritional properties and food qualities of normal eggs. Some examples include mashed banana and / or apple sauce to replace eggs in baking, baking powder / baking soda mixtures to provide foaming, and flour / water mixtures to provide binding and foaming. Also, a number of substitutes have recently become commercially available. However, the drawback of such substitutes is that they provide only one of the properties of eggs in cooking. For example, mashed fruit provides moisture and binding but not fermentation, baking powder / soda and flour / water substitutes provide some fermentation properties but limited binding properties. Egg beaters are made from real egg whites and therefore have a short shelf life, carry the risk of carrying pathogens, and are also avoided by vegans. Some vegan egg substitutes act as inadequate substitutes for many baking purposes due to their inferior binding quality.

[0007] This disclosure overcomes the shortcomings of the art by providing methods for producing plant-based egg white substitutes and their use in edible compositions.

[0008] The purpose of this disclosure is to provide a method for producing plant-based whole egg or egg white substitutes that meet existing and emerging needs and overcome the shortcomings commonly found in the prior art.

[0009] The purpose of this disclosure is to provide a plant-based whole egg substitute that has a nutritional profile similar to that of an egg and replicates one or more of the core functions of an egg, though not all of them.

[0010] The purpose of this disclosure is to provide a plant-based egg white substitute that has a similar nutritional profile to egg white and replicates one or more of the core functions of egg white, though not all of them.

[0011] The purpose of this disclosure is to provide a plant-based egg white substitute that has lower cholesterol than regular eggs but higher levels of albumin and globulin protein.

[0012] The purpose of this disclosure is to provide a cost-effective and economical plant-based egg white substitute.

[0013] The object of the present invention is to provide a plant-based whole egg substitute produced from cowpeas (Vigna unguiculata).

[0014] The object of the present invention is to provide a plant-based egg white substitute produced from cowpeas (Vigna unguiculata).

[0015] Another object of the present invention is to provide a method for producing a cowpea-based whole egg substitute.

[0016] Another object of this disclosure is to provide a method for producing a cowpea-based egg white substitute.

[0017] Another object of the present invention is to provide edible and non-edible products manufactured using a cowpea-based whole egg substitute.

[0018] Another object of the present invention is to provide edible and non-edible products manufactured using a cowpea-based egg white substitute. [Overview of the project]

[0019] This invention relates to a plant-derived high-protein concentrate for use as a whole egg substitute and a method for producing the same. The substitute has a nutritional profile similar to that of eggs and replicates one, if not all, of the core functions of eggs.

[0020] The present invention relates to a plant-derived protein-rich concentrate for use as an egg white substitute and a method for producing the same. The substitute has a nutritional profile similar to egg white and replicates one, if not all, of the core functions of egg white.

[0021] In one embodiment, the present disclosure relates to a method for producing plant-based whole egg and / or egg white substitutes that exhibit high functionality in a wide range of edible and non-edible compositions.

[0022] In one embodiment, the present disclosure relates to a method for producing a plant-based whole egg and / or egg white substitute, comprising the steps of (i) extracting one or more proteins from cowpeas using only water; (ii) separating the fiber and starch using a size separation method; (iii) purifying a protein-rich concentrate / concentrate; (iv) concentrating the protein-rich portion; and (v) spray-drying the protein-rich fraction.

[0023] In another aspect, the present disclosure relates to a cowpea-derived protein-rich concentrate for use as a whole egg and / or egg white substitute in a wide range of edible and non-edible compositions.

[0024] In another embodiment, the present disclosure relates to a method for producing a protein-rich concentrate derived from cowpeas, comprising extracting a protein-rich concentrate having functional proteins derived from cowpeas without affecting the structure and function of the proteins.

[0025] In one embodiment, a cowpea-based whole egg and / or egg white substitute has a nutritional profile similar to that of a normal egg and replicates one or more of the core functions of an egg, though not all of them.

[0026] In one embodiment, a plant-based whole egg and / or egg white substitute contains lower cholesterol levels than a normal egg, but higher albumin and globulin levels than a normal egg.

[0027] In one aspect, the present disclosure relates to a method for producing a plant-based whole egg and / or egg white substitute from mung beans that includes the steps of (i) extracting one or more proteins from mung beans using only water, (ii) separating fibers and starches using a size separation method, (iii) purifying the protein-rich concentrate / concentrate, (iv) concentrating the protein-rich portion, and (v) spray drying the protein-rich fraction.

[0028] In one embodiment, the present disclosure relates to a method for producing a plant-based whole egg and / or egg white substitute that reduces the environmental impact caused by the production of normal eggs.

[0029] In another embodiment, the present disclosure relates to a composition of a mung bean-derived plant-based whole egg and / or egg white substitute for use in edible and non-edible products.

[0030] In another embodiment, the present disclosure relates to a composition comprising a mung bean-based whole egg and / or egg white substitute.

[0031] In yet another embodiment of the present invention, the composition is an edible or non-edible product.

[0032] In yet another embodiment of the present invention, the present disclosure relates to a composition comprising a mung bean-based concentrate that is a meat substitute.

[0033] In another aspect of the present invention, the plant-based whole egg and / or egg white substitute is cost-effective and economical.

[0034] Other aspects of the present invention are described in the following description, will become apparent in part from the description, or can be learned by practice of the present invention.

Brief Description of Drawings

[0035] The following drawings form part of this specification and are included to further illustrate aspects of the disclosure. This disclosure can be better understood by referring to the drawings in conjunction with a detailed description of the specific embodiments presented herein. [Figure 1] This figure shows the preparation of scrambled food using a protein-rich concentrate derived from cowpeas. [Figure 2] This figure shows a cupcake prepared using a 2% protein-rich cowpea-derived protein concentrate compared to a cupcake prepared using egg whites. [Figure 3] This figure shows an omelet prepared using a protein-rich concentrate derived from cowpeas. [Figure 4] This diagram shows a functional protein (4% aqueous solution). [Figure 5] This diagram shows the protein solubility (in 2% concentrated protein water). [Figure 6] This figure shows biscuits prepared using a protein-rich concentrate derived from cowpeas. [Figure 7] This diagram shows a protein-rich concentrate derived from cowpeas, a protein-rich raw material. [Modes for carrying out the invention]

[0036] The following is a detailed description of embodiments of the present disclosure. Embodiments are described in detail to clearly convey the disclosure. However, the amount of detail provided is not intended to limit the expected variations of embodiments, but rather to encompass all modifications, equivalents, and alternatives that fall within the spirit and scope of the present disclosure as defined by the claims.

[0037] All publications herein are incorporated by reference to the same extent that each individual publication or patent application is specifically and individually indicated as being incorporated by reference. If a definition or use of a term in an incorporated reference does not match or contradicts the definition of that term provided herein, the definition provided herein shall apply, and the definition in the reference shall not apply.

[0038] Throughout the entire specification, the phrase "one embodiment" or "one embodiment" means that a particular constituent element, structure, or feature described in relation to that embodiment is included in at least one embodiment. Therefore, not all expressions "in one embodiment" or "in one embodiment" in this specification necessarily refer to the same embodiment. Furthermore, special features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.

[0039] In some embodiments, the numbers are used to quantify weights, percentages, ratios, etc., to describe and claim specific embodiments of the invention, and should be understood to be modified by the term “approximately” in some examples. Thus, in some embodiments, the numerical parameters described in the description and appended claims are approximations that may vary depending on the desired characteristics sought by the particular embodiment. In some embodiments, the numerical parameters should be interpreted by applying common rounding techniques in light of the number of significant figures reported. Although the numerical ranges and parameters representing a wide range of some embodiments of the invention are approximations, the numbers shown in a particular example are reported as accurately as possible. The numbers presented in some embodiments of the invention may include certain errors that inevitably arise from the standard deviation found in each test measurement.

[0040] The various terms used herein are listed below. Unless a term used in a claim is defined below, the broadest definitive in the relevant art shall be that which is reflected in the printed publications and issued patents at the time of filing.

[0041] As used in this specification and throughout the following claims, the meanings of “a,” “an,” and “the” include multiple references unless the context clearly indicates otherwise. Also, as used in this specification, the meaning of “inside” includes “inside” and “on top” unless the context clearly indicates otherwise.

[0042] Unless otherwise required by context, throughout this specification, the term “comprises” and its variations such as “comprising” shall be interpreted as having the open and inclusive meaning of “including but not limited to.”

[0043] The enumeration of value ranges in this specification is intended solely as a concise way of referring individually to each distinct value that falls within that range. Unless otherwise indicated herein, each individual value is incorporated herein as if it were individually enumerated.

[0044] All methods described herein may be performed in any preferred order unless otherwise indicated herein or unless it is clearly inconsistent with the context. Any and all examples or exemplary language (e.g., "etc.") provided herein in reference to specific embodiments are intended solely to clarify the invention and, unless otherwise indicated, do not limit the scope of the claimed invention. No language herein should be construed as indicating an unclaimed element essential to the practice of the invention.

[0045] The grouping of alternative elements or embodiments of the Invention disclosed herein should not be construed as limiting. Members of each group may be referred to and claimed individually or in any combination with other members of the group or other elements found herein. One or more members of a group may be included in or excluded from a group for convenience and / or patentability reasons. In the event of such inclusion or exclusion, this specification shall be deemed to include the qualified group.

[0046] The following description and embodiments are provided as examples or illustrations of specific embodiments of the principles and aspects of the present disclosure. These embodiments are provided for the purpose of describing those principles and the present disclosure, and are not limited thereto.

[0047] Furthermore, it should be understood that this disclosure can be implemented in numerous ways, including systems, methods, or devices. In this specification, these implementations, or any other forms that the invention may take, may be referred to as processes. Generally, the order of the steps in the disclosed processes may be modified within the scope of the invention.

[0048] The headings and abstracts of the invention provided herein are for convenience only and do not constitute a definition of the scope or meaning of the embodiments.

[0049] The following discussion provides numerous exemplary embodiments of the subject matter of the present invention. While each embodiment represents a single combination of the elements of the present invention, the subject matter of the present invention is considered to encompass all possible combinations of the disclosed elements. Thus, if one embodiment includes elements A, B, and C, and a second embodiment includes elements B and D, the subject matter of the present invention is also considered to encompass other remaining combinations of A, B, C, or D, even if not explicitly disclosed.

[0050] As described herein, the terms “cowpea” and “Vigna unguiculata” are used interchangeably, and their meanings are those present in the current technology. These terms refer to annual herbaceous leguminous plants from the genus Vigna. They are also known as black-eye pea, southern pea, niebe (or nebbe), and crowder pea.

[0051] As described herein, the terms “food” and “edible” are used interchangeably, and the meanings of the terms are those present in the current technology. The terms refer to preparations that may be consumed by humans, animals, or any other living organisms.

[0052] As described herein, the terms “isolate” and “concentrate” are used interchangeably, and their meanings are those present in the current art. The terms refer to preparations derived from plants.

[0053] As described herein, the terms “protein,” “peptide,” and “polypeptide” are used interchangeably, and their meanings are those present in the current technology. These terms refer to large molecules composed of various amino acids.

[0054] In one embodiment, the present disclosure focuses on a plant-derived protein-rich concentrate for use as a whole egg and / or egg white substitute, as well as a method for producing the same. The egg substitute has a nutritional profile similar to that of an egg and replicates one, if not all, of the core functions of an egg.

[0055] In one embodiment, the term “egg” is not limited to chicken eggs, other bird eggs (such as quail eggs, duck eggs, ostrich eggs, turkey eggs, bantam eggs, goose eggs, etc.), and fish eggs, such as roe. A comparison of typical food uses is made with respect to chicken eggs.

[0056] In one embodiment, “plant-derived protein-rich concentrate” refers to a whole plant material such as a whole plant, an intermediate material made from a plant such as hulled seeds, wheat flour, powder, meal, ground grain, cake (e.g., defatted or de-oiled cake), or any other intermediate material suitable for the processing techniques disclosed herein for producing a purified protein-rich concentrate. In another embodiment, the intermediate material may be a combination of two or more intermediate materials.

[0057] In one embodiment, the "plant-derived protein-rich concentrate" is suitable for a variety of food compositions and may be incorporated into egg-based products such as egg-free edible emulsions, egg analogues, egg-free scrambled eggs, egg-free patties, egg-free pound cakes, egg-free angel food cakes, egg-free yellow cakes, egg and dairy-free cream cheeses, egg-free pasta doughs, egg-free custards, egg-free ice creams, and dairy-free milk, but is not limited to these.

[0058] In one embodiment, the "plant-derived protein-rich concentrate" is suitable for use as a plant-based egg white substitute for consumable products, including but not limited to cream cheese, pasta dough, pasta, milk or dairy beverages, foods containing the milk or dairy beverages, custard, ice cream, frozen desserts, meat replicas (e.g., deli meat replicas); emulsified extruded meats (e.g., sausage, fish cake replicas); dips, fillings and spreads, chips, and crackers.

[0059] In one embodiment, the "plant-derived protein-rich concentrate" is suitable for use as a recipe for a beverage requiring egg white as an ingredient. The beverage may be alcoholic or non-alcoholic and may include, but not limited to, cocktail recipes, mocktails, beer, coffee, cappuccino, and other hot or cold beverages.

[0060] In one embodiment, the "plant-derived protein-rich concentrate" includes, but is not limited to, one or more desirable food qualities, including high protein content, low cholesterol content, reduced oil and lipid retention, excellent structural building properties such as high gel strength and gel elasticity, excellent sensory properties, and selective concentration of highly functional albumin and globulin proteins.

[0061] In preferred embodiments, the Disclosure provides a cowpea-derived protein-rich concentrate for use as a whole egg and / or egg white substitute, as well as a method for producing the same. The substitute has a nutritional profile similar to egg and replicates one, if not all, of the core functions of egg.

[0062] In one embodiment, the cowpea-derived protein-rich concentrate may be derived from any source of cowpeas, regardless of variety and / or variety.

[0063] In one embodiment, the protein-rich concentrate derived from cowpeas may be prepared from whole cowpeas, leaves, stems, or any part of the cowpea plant containing them. Examples of intermediate products from plants include, but are not limited to, hulled peas, flour, powder, meal, ground grains, and cakes (e.g., defatted or de-oiled cakes). In the most preferred embodiment, the protein-rich concentrate is prepared from peas of the cowpea plant.

[0064] In one embodiment, a protein-rich concentrate derived from cowpeas exhibits sensory properties and taste similar to those of regular eggs and / or egg whites, but lacks the off-flavors, including the aroma and taste of peas.

[0065] In one embodiment, the "cowpea-derived protein-rich concentrate" is suitable for a variety of food compositions and may be incorporated into egg-based products such as egg-free edible emulsions, egg analogues, egg-free scrambled eggs, egg-free patties, egg-free pound cakes, egg-free angel food cakes, egg-free yellow cakes, egg and dairy-free cream cheeses, egg-free pasta doughs, egg-free custards, egg-free ice creams, and dairy-free milk, but is not limited to these.

[0066] In one embodiment of the present invention, the “cowpea-derived protein-rich concentrate” is suitable for use as a plant-based whole egg and / or egg white substitute for consumable products including, but not limited to, cream cheese, pasta dough, pasta, milk or dairy beverages, foods containing the milk or dairy beverages, custard, ice cream, frozen desserts, meat replicas (e.g., deli meat replicas); emulsified extruded meats (e.g., sausage, kamaboko replicas); dips, fillings and spreads, chips, and crackers.

[0067] In one embodiment of the present invention, the "protein-rich concentrate derived from cowpeas" includes, but is not limited to, one or more desirable food qualities, including high protein content, low cholesterol content, reduced oil and lipid retention, excellent structural building properties such as high gel strength and gel elasticity, excellent sensory properties, and selective enrichment of highly functional albumin and globulin proteins.

[0068] In one embodiment of the present invention, a protein-rich concentrate derived from cowpeas has one or more functional properties, either on its own or when incorporated into a composition. Such functional properties may include, but are not limited to, one or more of the following: emulsification, water-binding ability, foaming, gelation, crumb density, structure formation, texture formation, aggregation, adhesion, elasticity, resilience, solubility, viscosity, fat absorption, flavor binding, coagulation, foaming, aeration, creaminess, film-forming properties, gloss addition, shine addition, freeze stability, thaw stability, or color.

[0069] In one embodiment of the present invention, a meat substitute comprising the cowpea protein-rich concentrate described herein is provided herein. In some embodiments, the meat substitute comprises one or more additional components selected from water, oil, flavor enhancers, starch, salt, and the like.

[0070] In preferred embodiments of the present invention, the cowpea protein-rich concentrate is present in an amount of 0.5 to 70% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 7% by weight, based on the total weight of the product, for example, at least 0.5% by weight, for example at least 0.6% by weight, for example at least 0.7% by weight, for example at least 0.8% by weight, for example at least 0.9% by weight, for example at least 1.0% by weight, for example at least 1.1% by weight, for example at least 1.2% by weight, for example at least 1.3% by weight, for example at least 1.4% by weight, for example at least 1.5% by weight, for example at least 1.6% by weight. Based on the total weight of the product, for example, at least 1.7% by weight, for example at least 1.8% by weight, for example at least 1.9% by weight, for example at least 2.0% by weight, for example at least 2.1% by weight, then at least 2.2% by weight, for example at least 2.3% by weight, for example at least 2.4% by weight, for example at least 2.5% by weight, for example at least 2.6% by weight, for example at least 2.7% by weight, for example at least 2.8% by weight, for example at least 2.9% by weight, for example up to 10% by weight, for example up to 5% by weight, for example up to 4.5% by weight, for example up to 4% by weight, for example up to 3% by weight, for example up to 2% by weight.

[0071] In preferred embodiments of the present invention, the edible product produced using the cowpea protein-rich concentrate is substantially free of egg products. In some embodiments, the edible product contains less than 1% by weight of egg white based on the total weight of the product. In preferred embodiments, the edible product is egg-free.

[0072] In another aspect of the present invention, the present disclosure relates to a method for producing a plant-based whole egg and / or egg white substitute from cowpeas, and includes the following steps: a) Soak whole cowpea beans / cowpea flour / dehulled cowpea flour in water (1-10% by weight) for 10 minutes to 1 day with continuous stirring / without continuous stirring at a pH of approximately 4-8 and a temperature of approximately 2-65°C. b) Drain or filter to remove water, c) The components from step b) are crushed using a pulverizer. d) Mix the subsurface material with water (1-10% by weight) in a tanker of appropriate capacity at 1000-5000 rpm, and then continuously stir for 1-6 hours (preferably 6 hours) at a pH of about 4-8 (preferably 7) and a temperature of about 2-65°C (preferably 65°C). e) The obtained components are ultracentrifugally separated at 1000 to 10000 rpm. f) Ultrafiltration of the settled components by ultracentrifugation is performed using a 10-100 micron mesh filter (preferably 50 micron mesh). g) Freeze or spray-dry the filtered components to obtain a cowpea protein concentrate.

[0073] In one embodiment of the present invention, the extraction step includes an aqueous solution-based extraction of the starting material. Most preferably, the aqueous solution is water of any quality, such as soft water, hard water, or distilled water.

[0074] In one embodiment of the present invention, extraction is performed under desired pH, temperature, and other relevant extraction conditions. In a preferred embodiment, the temperature is in the desired range of 2 to 60°C and the pH is in the range of 5.0 to 10.0, where the pH is the desired solubilization pH of the target protein-rich concentrate, e.g., a neutral pH.

[0075] In some embodiments of the present invention, plant-derived protein-rich concentrates containing polypeptides or proteins can be made substantially free of naturally occurring components, including fibers and starches, using protein purification techniques known in the art. In preferred embodiments, separation may be carried out by size exclusion, such as using a mesh, screen, perforated surface, or other apparatus capable of excluding objects of a certain size; separation based on hydrophobicity or other attractive forces; and separation by mass or density difference, such as using a centrifuge or a solution for differential sedimentation.

[0076] In some embodiments of the present invention, a plant-derived protein-rich concentrate containing polypeptides or proteins may be purified using protein purification techniques known in the art. In preferred embodiments, the protein-rich concentrate of the present invention may be purified by chromatography techniques including filtration, ultrafiltration, centrifugation, microfiltration, affinity chromatography, membrane chromatography, and column chromatography.

[0077] In some embodiments of the present invention, a plant-derived protein-rich concentrate containing a protein or polypeptide can be concentrated using protein concentration techniques known in the art. In preferred embodiments, the protein-rich concentrate of the present invention can be concentrated using techniques including membrane-based techniques such as membrane filtration and differential pressure concentration, but is not limited to these techniques.

[0078] In some embodiments of the present invention, a plant-derived protein-rich concentrated solution may be dried using techniques known in the art. In preferred embodiments, drying may include techniques such as spray drying, freeze-drying, vacuum drying, hot air drying, microwave vacuum drying, vacuum freeze-drying, nano-spray drying, and spray freeze-drying.

[0079] In the most preferred embodiment of the present invention, a plant-derived protein-rich concentrate solution may be dried by spray drying, which involves spraying the protein-rich concentrate solution into the air by atomization at a high temperature, where the temperature is in the range of 20 to 150°C.

[0080] In one aspect of the present invention, a protein-rich concentrate derived from purified plants may be reconstituted in a suitable liquid, such as water, milk, or any other liquid, to form a composition suitable for consumption or preparation of an edible product.

[0081] In some embodiments of the present invention, the composition can be used as a substitute for whole eggs, egg yolks, or egg whites in edible and non-edible products.

[0082] In some embodiments of the present invention, the edible product may be a baked product such as, but is not limited to, muffins, cakes, cupcakes, brownies, cookies, biscotti, pancakes, bread, waffles, pastries, pies, tarts, scones, pretzels, or crackers.

[0083] In one embodiment, the disclosure focuses on plant-derived protein-rich concentrates for replacing some or all of eggs or egg powder in recipes, particularly for bakery products. Preferably, the egg substitute is used to completely replace any eggs and / or egg powder.

[0084] In one embodiment, the disclosure focuses on plant-derived protein-rich concentrates for replacing some or all of egg whites or egg white powder in recipes, particularly for bakery products. Preferably, the egg substitute is used to completely replace any eggs and / or egg powder.

[0085] In some embodiments of the present invention, the edible product may include, but is not limited to, pasta, noodles, meatloaf burgers, custard, sauces, ice cream, mayonnaise, and / or salad dressings.

[0086] In some embodiments of the present invention, the edible product may be a meat product that includes, but is not limited to, meat replicas (e.g., deli meat replicas); emulsified extruded meat (e.g., sausage, fish cake replicas); dips, fillings and spreads, chips, and crackers.

[0087] In some embodiments of the present invention, non-edible products include, but are not limited to, pharmaceutical and cosmetic preparations such as shampoos, facial washes or masks, creams, films, and capsules. In other embodiments, the composition may be used for functions other than as an egg substitute.

[0088] While the above describes various embodiments of the present disclosure, other and further embodiments of the present disclosure can be devised without departing from the basic scope of the present disclosure. The scope of the present invention is determined by the following claims. The present invention is not limited to the embodiments, versions, or examples described herein that are included to enable those skilled in the art to create and use the present invention in combination with information and knowledge available to those skilled in the art.

[0089] This disclosure is further illustrated in the following embodiments. However, it should be understood that the above embodiments are merely illustrative and should not be construed as limiting the scope of the invention. Various changes and modifications to the disclosed embodiments will be obvious to those skilled in the art. Such changes and modifications can be made without departing from the scope of the invention.

[0090] Example 1: Preparation of scrambled food using a protein-rich concentrate derived from cowpeas Protein-rich concentrate mixed with water (1:1 ratio), finely chopped onion (3 tablespoons), finely chopped green chili (1 tablespoon), black pepper powder (1 gram), flavor enhancer (0.2 grams), salt for seasoning (1 gram). Figure 1 shows a scrambled food product prepared using cowpea protein concentrate. Mix the ingredients thoroughly in a container using a whisk for 30 seconds. Cook the contents in a non-stick frying pan at room temperature (low heat) with constant mixing. The prepared scrambled food product was tested for taste and texture. The preparation tasted similar to a scrambled egg preparation made from egg whites.

[0091] Example 2: Preparation of cupcakes using cowpea-derived protein-rich concentrate A protein-rich concentrate (2%) was mixed with the cupcake composition. The composition was baked under ambient conditions. The cupcakes were tested for taste, texture, and softness. The preparations tasted similar to cupcake preparations made using egg whites.

[0092] Example 3: Preparation of an omelet using a protein-rich concentrate derived from cowpeas. Water (20-80 ml) with 20 grams of cowpea protein, 3 tablespoons of finely chopped onion, 1 tablespoon of finely chopped green chili, 1 gram of black pepper powder, 0.2 grams of flavor enhancer, and 1 gram of salt for seasoning. Mix well Add oil to the non-stick frying pan as needed. Cook the omelet in a non-stick pan over medium heat until it reaches the desired consistency. Figure 3 shows an omelet prepared using cowpea protein concentrate. The prepared omelet was tested for taste and texture. The preparation tasted similar to an omelet made from egg whites.

[0093] Example 4: Foaming properties of cupcakes using a protein-rich concentrate derived from cowpeas. Add 4 grams of cowpea protein concentrate to 96 ml of water, and beat it with your hands like an egg to obtain foam. Figure 4 shows the functionality and foaming ability of the cowpea protein concentrate.

[0094] Example 5: Solubility of cupcakes using a protein-rich concentrate derived from cowpeas. 2 grams of cowpea protein concentrate were added to 98 ml of water and stirred thoroughly. Figure 5 shows the functionality and solubility of cowpea protein concentrate in water.

[0095] (Effects of the invention) This disclosure provides a plant-based egg white substitute that meets existing and other needs and overcomes the shortcomings commonly found in the prior art.

[0096] This disclosure provides plant-based whole egg and / or egg white substitutes that not only resemble the food properties of normal eggs but also reduce the drawbacks associated with normal eggs, such as allergic reactions and increased cardiovascular risk.

[0097] This disclosure provides plant-based whole egg and / or egg white substitutes that mitigate allergic reactions associated with allergens commonly found in regular eggs.

[0098] This disclosure provides plant-based whole egg and / or egg white substitutes that have lower cholesterol levels and higher protein levels than regular eggs.

[0099] This disclosure provides plant-based whole egg and / or egg white substitutes that are vegan alternatives to conventional animal-based products, making them consumable by consumers of all kinds.

[0100] This disclosure provides a method for efficiently and economically producing plant-based whole egg and / or egg white substitutes from cowpeas.

[0101] This disclosure provides a method for producing plant-based whole eggs and / or egg white substitutes from cowpeas, which significantly reduces the costs and infrastructure required to produce regular eggs.

[0102] This disclosure provides a method for producing a plant-based whole egg and / or egg white substitute from cowpeas that significantly reduces pollution associated with the poultry industry.

Claims

1. comprising about 0.5% to about 5% of a protein-rich concentrate derived from cowpea; 1. A plant-based protein-rich egg replacer, wherein the protein-rich concentrate comprises a non-denatured protein isolate derived from cowpea.

2. 10. The egg replacer of claim 1, wherein the replacer is a whole egg or an egg white replacer.

3. 10. The egg replacer of claim 1, wherein the replacer is a meat replacer.

4. 10. An edible product comprising the egg replacer of claim 1.

5. 5. The edible product of claim 4, wherein the product comprises a protein-rich concentrate derived from cowpeas and is substantially free of egg whites.

6. 10. The egg replacer of claim 1, wherein the egg replacer composition is combined with natural egg white.

7. a) soaking whole cowpea beans / cowpea bean flour / dehulled cowpea bean flour in suitable amount of water for one day with / without continuous stirring at suitable pH and suitable temperature; b) draining or filtering to remove water; c) grinding the ingredients from step b) using a grinder; d) mixing the ground material with an appropriate amount of water in a tanker of appropriate capacity at a rpm ranging from about 1000 to about 5000 rpm, followed by continuous stirring at an appropriate pH and at an appropriate temperature for 1 to 6 hours; e) ultracentrifuging the obtained components at 1,000 to 10,000 rpm; f) the ultrafiltration of the precipitated components by the ultracentrifugation uses a 10 to 100 micron mesh filter (preferably a 50 micron mesh), g) freeze-drying or spray-drying the filtered component to obtain the cowpea protein concentrate.

10. A method for producing the plant-based egg replacer of claim 1.

8. The method of claim 7, wherein the suitable amount of water ranges from about 1 to about 10% by weight.

9. 8. The method of claim 7, wherein the suitable pH ranges from about 4 to about 8.

10. 8. The method of claim 7, wherein the suitable temperature ranges from about 20 to about 65°C.

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