Vegan-based egg yolk substitute product and method for producing the egg yolk substitute product

Abstract

The present invention relates to a vegan-based egg yolk substitute product, comprising a mixture of (a) drinking water, (b) one or more proteins derived from legumes, oilseeds, grains, algae, or microorganisms, (c) vegetable oil optionally containing at least one emulsifier, (d) one or more reversible thermogelling hydrocolloids in combination with one or more reversible gelling hydrocolloids, (e) at least one carotenoid-containing food and / or natural coloring substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the one or more reversible thermogelling hydrocolloids in combination with one or more reversible gelling hydrocolloids is 0.5-5.0% by weight. The present invention further relates to a method for producing the egg yolk substitute product and the use of the egg yolk substitute product in cooking or baking or in imitation eggs to create an emulsion.

Description

[Technical field]

[0001] The present invention relates to a vegan based egg yolk replacer product. [Background technology]

[0002] Awareness of the importance of a sustainable lifestyle continues to raise the relevance of purely plant-based food products. Besides strict vegans and vegetarians, an ever-increasing number of people are trying to reduce their consumption of animal products (flexo-vegetarians and flexo-vegans). This results in an increasing demand and availability of plant-based foods that offer consumers a taste experience similar to that of comparable animal-based products.

[0003] Eggs are a valuable source of protein and have many roles in the food industry, including direct consumption, formation of emulsions and foams, stabilisation of dough, etc. The diversity of possible uses makes it a great challenge to develop a vegan alternative to eggs that is as inclusive as possible.

[0004] Chicken egg yolk is a fat-in-water emulsion, containing around 50% water, about 30% fat, about 17% protein, mineral substances and vitamins. Due to its high content of phospholipids (about 30% of fat), egg yolk is a very good emulsifier, and the carotenoids it contains give it its characteristic yellow-orange color.

[0005] It is used in cooking, particularly as an emulsifier (e.g. for mayonnaise), to soften, foam and set creams, and to stabilize fillings in baked goods. Egg yolks solidify when heated above 72 °C.

[0006] US Pat. No. 5,399,433 and US Pat. No. 5,499,443 relate to plant-based egg replacer compositions characterized by a high content of hydrocolloids.

[0007] US Pat. No. 5,399,433 also relates to an egg replacer composition having more than 5% hydrocolloids.

[0008] US Pat. No. 5,399,633 relates to an egg replacer in which an egg yolk replacer is surrounded by a membrane and combined with natural egg white or treated egg white or egg white analogues.

[0009] Various other egg yolk substitute products already exist, often based on mixtures of starch, hydrocolloids and possibly also vegetable proteins (Patent Document 5; Patent Document 6). They can be used in food products as dry or liquid products, where they fully or partially take on the role of egg yolk (similar color, consistency). In addition, some of these products also have a rheology comparable to that of animal egg yolk. If such foods are in contact with moist whitish foods (e.g. egg white or egg white substitutes) for a period of more than 7 days, the yellow or orange color will diffuse from the "egg yolk" to the "egg white". Thus, the flowable forms of egg yolk and egg white are not shelf-stable side by side without mixing. Moreover, they do not have the characteristic curved morphology of fresh animal egg yolks. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] International Patent Publication No. 2017 / 014967 Brochure [Patent Document 2] International Patent Publication No. 2017 / 014806 Brochure [Patent Document 3] International Patent Publication No. 2019 / 220431 Brochure [Patent Document 4] WO89 / 10704 [Patent Document 5] US Patent Application Publication No. 2013 / 0084361 [Patent Document 6] German Patent Application Publication No. 60313732 Summary of the Invention [Problem to be solved by the invention]

[0011] The object of the present invention is to provide a vegan-based egg yolk analogue food product that can be in contact with other water-containing foods for a period of more than 7 days without color balance occurring, without both ingredients mixing with each other, and without both or either of the liquid phases solidifying. The food product should be able to be processed similarly to animal egg yolk, i.e. it should form an emulsion, stabilize and solidify on heating. [Means for solving the problem]

[0012] This issue is (a) drinking water; (b) one or more proteins derived from legumes, oilseeds, grains, algae, or microorganisms; (c) a vegetable oil, optionally containing at least one emulsifier; (d) a combination of one or more reversible thermogelling hydrocolloids with one or more reverse gelling hydrocolloids; (e) at least one carotenoid-containing food and / or natural coloring substance; (f) optionally an at least partially pregelatinized starch; and, (g) Salt The problem is solved by an egg yolk replacer product comprising a mixture of one or more reversible thermogelling hydrocolloids and one or more non-reversible gelling hydrocolloids, wherein the ratio of the combination of one or more reversible thermogelling hydrocolloids is 0.5 to 5.0% by weight.

[0013] The percentages given below are all by weight.

[0014] "Vegan-based" means free of animal ingredients or components derived from animals.

[0015] The product according to the invention has in particular a protein content of 1% to 35%, preferably of 3% to 25% or 20%, very preferably of 4% to 15%, particularly preferably of 5% to 12%. Suitable protein sources are vegetable raw materials from the group of legumes, cereals, oilseeds, (micro)algae and microorganisms, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), kidney beans (Phaseolus vulgaris), faba beans (Vicia faba), lupin beans (Lupinus), lentils (Lens culinaris), maize (Zea mays), hemp (Cannabis sativa), sweet potato (Ipomoea batatas), cassava (Manihot esculenta), potato (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soybean (Glycine max), oats (Avena sativa), bacteria (e.g. Lactobacillus spp., Streptococcus spp. and Bifidobacterium spp.), yeasts (e.g. Saccharomyces cerevisiae), filamentous fungi (e.g. Aspergillus spp., Mucor spp. and Rhizopus spp.), seaweed and / or wakame algae, with particular preference being given to pea, lupin, potato, chickpea and faba bean proteins. As protein sources, it is possible to use (raw and / or hydrolyzed and / or fermented) husk flours, protein concentrates, protein isolates and / or any combination thereof, which can be obtained from the plants and plant parts themselves, their seeds, bulbs and / or fruits of the abovementioned raw materials. The processing and nutritional suitability of plants and the respective plant parts are well known to those skilled in the art in food technology.

[0016] In some embodiments, transglutaminase can be optionally added to improve the texture of the protein solution or emulsion. The effect of transglutaminase on texture is its ability to promote cross-linking of proteins under certain temperature and time conditions. The amount of transglutaminase is preferably between 0.001% and 3.00%, more preferably between 0.01% and 1.5%, and even more preferably between 0.1% and 1.0%. Transglutaminase is activated while the protein solution or emulsion is heated to a temperature of 40°C to 60°C for at least 15 minutes, preferably 30 minutes, 60 minutes, 90 minutes, or 120 minutes. Transglutaminase may be microencapsulated or not, and can be inactivated by Pasteur or UHT treatment (above 75°C to 120°C), preferably during the production of the egg replacer product.

[0017] The fat content is preferably between 1% and 50%, preferably between 5% and 30%, very preferably between 10% and 25%, particularly preferably between 12% and 18%. Vegetable oils, such as olive oil, palm oil, linseed oil, walnut oil, safflower oil or peanut oil, are suitable as the fat component; however, neutral-tasting fats such as rapeseed oil, sunflower oil, coconut oil and / or corn germ oil (corn oil) and any combinations thereof are preferred. An emulsifier may be added to the lipid component, preferably up to 50%, preferably 5 to 40%, more preferably 10 to 30%, relative to the proportion of the fat component. These are, for example, lecithin (or its components, such as phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, or phosphatidylinositol), ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethylene stearate, ammonium salts of phosphatidic acid, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride tartrate, stearyl tartrate, or sorbitan monostearate.

[0018] To give the egg yolk substitute product a suitable color, at least one carotenoid-containing food and / or natural coloring agent is added as a further ingredient. Suitable preparations are from fruits, vegetables, and bulbs, preferably from bulbous vegetables and root vegetables, such as carrots, apricots, tomatoes, peppers, pumpkins, fennel, and / or sweet potatoes. These are preferably boiled and then processed into jams or finely (finely) chopped. In some embodiments, the amount of carotenoid-containing food 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 food in the egg yolk is between 0.01% and 10.0% (e.g., between 0.50% and 9.50%, between 2.50% and 7.50%, or between 3.00% and 5.50%). The use of sweet potato as the carotenoid-containing food has surprisingly been found to lead to the formation of a texture and color similar to that of traditional chicken egg yolk, and the use of sweet potato also promotes the protein and fiber content, while bringing a starch component to the mixture, which has a favorable effect on the texture. The sweet potato is preferably boiled and then processed into jam or finely (finely) chopped. The amount of sweet potato may be between 3% and 10%, preferably between 5% and 8%. In the case where sweet potato is included as the carotenoid-containing food, the addition of other at least partially pregelatinized starch is unnecessary (0%) or can be reduced to a small amount, lower than 0.5%. If not, the addition of at least one (partially) pregelatinized starch is recommended, preferably in an amount of 0.5% to 4%, more preferably 1.0% to 3.0%. The (partially) gelatinized 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, during which some or all of the starch particles are ruptured. The powder is subsequently dried. The gelatinized starch exists as a white to yellowish white powder and swells in cold water.It has good flow properties and is suitable as a binder.

[0019] Further suitable preparations derived from fruits, vegetables and bulbs can be used to adjust the texture, mouthfeel and color. In addition, additives, preferably fat-soluble natural colorants, such as carotenoids (e.g., beta-carotene, lycopene, zeaxanthin), carrot extract, curcumin, and poorly water-soluble colorants, such as riboflavin, are suitable for best color adjustment. These can be used alone or in combination to obtain the desired color tone. In some embodiments, the amount of natural colorants 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 colorants in the egg yolk is between 0.01% and 2.00% (e.g., between 0.25% and 1.75%, between 1.00% and 0.50%, or between 1.75% and 0.25%). The color of the egg yolk may range from yellow to dark orange in the L*a*b* color space: lightness (L*) may range from 70 to 85, preferably from 75 to 80; red-green (a*) may range from 15 to 30, preferably from 19 to 25; yellow-blue (b*) may be from 60 to 95, preferably from 70 to 90, particularly preferably from 75 to 88.

[0020] To produce an aroma similar to chicken eggs, salts are added, preferably NaCl, KCl, NaH2PO4, Na2HPO4, Na-citric acid or K-citric acid, CaCl2, Na3PO4 and / or kala namak (black salt) or salts comparable to kala namak, with a proportion of sulfur compounds. To this end, in some embodiments the amount of salt, preferably the amount of kala namak salt, is lower than 2.00%, for example lower than 0.75%, lower than 0.50%, lower than 0.25% or lower than 0.10%.

[0021] Furthermore, the egg yolk replacer product may contain additional minor components (less than 10.0%, preferably less than 5%, 3%, or 2%). These may be aroma preparations, spices, dried vegetables or fruits, sugar, preservatives, thickeners, or health-promoting additives. By way of example, iodine, vitamins (e.g. vitamins B1, B2, B3, B5, B7, B9, B10, B11, B12, B13, B14, B15, B16, B17, B18, B19, B20, B21, B22, B23, B24, B25, B26, B27, B28, B29, B30, B31, B32, B33, B34, B35, B36, B37, B38, B39, B40, B41, B42, B43, B44, B45, B46, B47, B48, B49, B50, B51, B52, B53, B54, B55, B56, B57, B58, B59, B60, B61, B62, B63, B64, B65, B66, B67, B68, B69, B70, B71, B72, B73, B74, B75, B76, B77, B78, B79, B80, B82, B83, B84, B85, B86, B87, B88, B89, B90, B91, B92, B93, B94, B95, B96, B97, B98, B99, B90, B91, B92, B93, B94, B95, B96, B97, B98, B99, B90, 12 , C, D3, or E), and / or minerals (e.g., Ca or Mg).

[0022] For the adjustment of the desired viscosity and for solidification on heating, the egg yolk substitute product contains hydrocolloids. Here, it has been found that a combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids is preferred, both types differing in terms of their behavior on temperature change. Hydrocolloids that gel rapidly on increasing the temperature to >40°C are called "thermogelling" or "thermoreversibly gelling" and are preferably modified celluloses, preferably methylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose (HPMC) and / or hydroxypropylcellulose. However, the gelling caused by them is only temporary; on cooling to <40°, the gel transforms again into the original viscous solution. In order for thermogelling to occur, there should be a certain minimum concentration of thermogelling hydrocolloid, which in the case of methylcellulose is approximately 1.5 g / l. The determination of the minimum concentration for other thermogelling hydrocolloids is possible for the skilled person without significant experimental costs. Below such a concentration, gelling does not occur on heating of the aqueous solution. Reversible gelling hydrocolloids form gels at room temperature (about 20° C.) which, unlike thermogelling hydrocolloids, melt when heated within a certain thermal interval, i.e. liquefy to form a viscous solution, which regels after cooling to or below the gelling temperature. As reverse gelling hydrocolloids, those derived from algae, preferably carrageenan and / or agar, are used. To adjust the desired consistency and to promote sustained solidification of the vegan egg yolk, other hydrocolloids are used, preferably gellan gum, locust bean husk flour, guar husk flour, alginates, and / or xanthan. In some embodiments, the amount of hydrocolloid in the egg yolk is less than 5.00% (e.g., less than 4.75%, 4.50%, 4.25%, 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 hydrocolloid in the egg yolk replacer product is 0.10% to 4.5% (e.g., 0.20% to 4.00%, 0.25% to 3.00%, 0.50% to 2.50%, or 0.75% to 2.00%). The split between the thermal gelling hydrocolloid and the reverse gelling hydrocolloid is preferably 50:50, preferably 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40. Amounts of hydrocolloid lower than 5.00% allow for the provision of a liquid raw egg replacer, while acting for stability and texture comparable to chicken eggs upon cooking.

[0023] In a preferred embodiment, the egg yolk replacer mixture is surrounded by a coating consisting of a highly cross-linked hydrocolloid or consisting of a thermo-reversible gelling hydrocolloid, preferably consisting of calcium alginate or k-carrageenan.

[0024] According to the invention, a protein source is dispersed in water or an aqueous salt solution (solution (A)). Solution (A) can be divided into two parts ((A1) and (A2)). Alternatively, it is possible to prepare two solutions (A1) and (A2) independently of each other: (A1) can be an aqueous protein solution or a protein-salt solution, and (A2) can be a solution of another protein or water only. Optionally, 0.001% to 2.00% transglutaminase can be added to solution (A1). If non-encapsulated 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 to 50° C., but not exceeding 60° C., and adding one or more thermogelling hydrocolloids (e.g. modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The thermal effect results in an improved dispersion of the hydrocolloids. Before or after the dispersion of the hydrocolloid, oil (optionally containing 0.01% to 50% emulsifier), optionally a calcium ion source, a carotenoid-containing food or natural colorant, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing one or more reversible gelling hydrocolloids into solution (A2) at a temperature below 30°C, preferably below 20°C, 15°C, or 10°C. In addition to this, further natural taste substances, aroma preparations, oils, and (encapsulated) transglutaminase, or other additives, can be mixed into solution (C). As soon as all the components of solutions (B) and (C) are completely dispersed, solutions (B) and (C) are mixed, preferably below 30°C, thereby resulting in the finished egg yolk solution (solution (D)). Each of the above-described solutions and dispersions is prepared in a standard mixing vessel by applying well-known dispersion techniques.

[0025] To achieve a perfect fine distribution of the oil particles, the mixture (solution (D) can be homogenized. Surprisingly, this not only improves the texture, so that it is no longer perceived as rough on the tongue, but also improves the brightness, so that less coloring agent is required for coloring and the product has a higher gloss. For homogenization, a pressure of 5 bar to 300 bar can be applied, preferably 25 bar to 225 bar, particularly preferably 50 bar to 250 bar. The homogenization can be in one or two stages.

[0026] It is preferred, but not essential, that the individual solutions and their mixing be carried out under vacuum, which prevents the formation of air bubbles in the egg yolk.

[0027] According to the invention, each of the solutions ((A), (B), (C) and / or (D)) can be Pasteurized or sterilized. The Pasteurization / sterilization can be supplemented by other techniques such as, for example, UV light and / or high pressure processing. These methods are standard techniques within the skill of the art and well documented in the literature.

[0028] Solution (D) can be used as a liquid (e.g., in cooking / baking or as an additive for scrambled eggs) or can be molded into spheres for use in normal egg applications such as fried eggs, scrambled eggs, or hard-boiled eggs. Three methods are preferably suitable for sphere formation:

[0029] Method 1: For sphere formation (encapsulation), a soluble calcium salt (e.g. calcium lactate or calcium chloride) is introduced into solution (B) and / or (C) as part of the filling material, and solution (B) and / or (C) are further treated in the same way as described above for solution (D). Solution (D) containing the calcium salt is preferably dosed into an aqueous solution of a highly cross-linked hydrocolloid, preferably sodium alginate, as spherical as possible, and kept in contact with this solution for a maximum of 5 minutes, preferably less than 4 minutes, more preferably less than 3 minutes, so that the filling (solution (D)) remains liquid. Solution (D) can be partially or completely frozen in a spherical shape beforehand, and then placed in a lukewarm bath of highly cross-linked hydrocolloid for capsule formation. The diffusion of potassium ions from solution (D) into the solution of highly cross-linked hydrocolloid forms an outer coating, which encapsulates the egg yolk (=solution (D)) by cross-linking with the potassium ions. In other words, a surface layer forms around solution (D), which gives rise to a shape that closely resembles the well-known animal egg yolk. To stop the cross-linking reaction, the encapsulated egg yolk should be washed with water as soon as possible. The amount of hydrocolloid surrounding solution (D) does not exceed 1% of the total weight of the egg yolk to be encapsulated.

[0030] In a preferred embodiment of method 1, the liquid "egg yolk" (solution (D)) is metered into a hydrocolloid (preferably sodium alginate) solution as a spherical continuum (weight: 5-20 g) using a nozzle and contacted with the hydrocolloid (preferably sodium alginate) solution for a time period shorter than 300 seconds, preferably shorter than 240 seconds, 120 seconds, or 60 seconds. The encapsulated egg yolk can then be washed in a deionized water bath to remove excess alginate, thereby ensuring that the "egg yolk" does not harden during storage and remains liquid inside. Surprisingly, the liquid product remains very stable within its encapsulation, so that it can be transferred intact to a dish / pan where it remains curved and the liquid contents can only be released by stirring / properly breaking the coating.

[0031] Method 2: For sphere formation (encapsulation), highly cross-linked hydrocolloids (e.g. sodium alginate) are placed in solution (B and / or C) as part of the filling material, and solutions (B) and / or (C) are further treated in the same way as described above for solution (D). The solution (D) containing the highly cross-linked hydrocolloids is preferably dosed as spherical as possible into an aqueous solution of a calcium salt (e.g. calcium lactate or calcium chloride) and kept in contact with this solution for a maximum of 5 minutes, preferably less than 4 minutes, and more preferably less than 3 minutes, so that the filling (solution (D)) remains liquid. Solution (D) can be partially or completely frozen in a spherical shape beforehand and then placed in a lukewarm bath of calcium salt for capsule formation. An outer coating is formed by the diffusion of calcium ions from the calcium salt solution, and the highly cross-linked hydrocolloids encapsulate the egg yolk (= solution (D)) by cross-linking with potassium ions. In other words, a surface layer is formed around solution (D), which gives rise to a shape very similar to the well-known animal egg yolk. To stop the cross-linking reaction, the encapsulated egg yolk should be rinsed with water as soon as possible. Surprisingly, the liquid product remains very stable in its capsules, so that it can be transferred intact to a dish / pan, where it remains curved, and the liquid contents can only be released by stirring / determining the coating. The amount of calcium salt surrounding solution (D) does not exceed 1% of the total weight of the encapsulated egg yolk.

[0032] Method 3: For the formation of spherical shapes, the above-mentioned egg yolk preparation (solution (D)) is flash-frozen in a suitable form made of silicone rubber, plastic, special steel, etc., at a temperature of <0°C, typically at or below -18°C. The resulting spheres or hemispheres of frozen solution (D), with a diameter of 1-4 cm, ideally around 2-3 cm, are subsequently further frozen with liquid nitrogen (boiling point -196°C) until no noticeable gas bubbling occurs on the surface of the sphere (reaching thermodynamic equilibrium). A previously prepared solution of thermoreversible gelling hydrocolloid, typically sodium alginate and / or k-carrageenan, is dissolved in water at a temperature above 35°C to obtain a 1-2% clear solution. This solution is subsequently cooled to a temperature of 35°C-50°C, ideally within the range of 45-50°C. The flash-cooled spheres of solution D are subsequently immersed in a solution of hydrocolloid, so that a gel layer forms on the surface upon cooling. The thickness of the gel layer can be adjusted by the immersion time, the sphere size and the amount of hydrocolloid solution provided, and is between 1 and 5 mm, typically around 1 to 2 mm. In other words, a surface layer is formed around the solidified solution (D), which results in an overall shape that is very similar to the well-known animal egg yolk. Surprisingly, after melting, the liquid product remains very stable in its encapsulation, so that it can be transferred intact to a dish / pan, where it remains curved, and the liquid contents can only be released by stirring / determined breaking of the covering. The amount of thermoreversible gelling hydrocolloid surrounding the solution (D) does not exceed 1% of the total weight of the egg yolk to be encapsulated.

[0033] Method 4: For the formation of spherical shapes, the above-mentioned egg yolk preparation (solution (D) without calcium ion source) is flash-frozen in a suitable form made of silicone rubber, plastic, special steel, etc. at a temperature of <0°C, typically at or below -18°C. Optionally, the resulting sphere or hemisphere made of frozen solution (D), with a diameter of 1-4 cm, ideally around 2-3 cm, is subsequently further frozen with liquid nitrogen (boiling point -196°C) until no noticeable gas bubbling occurs on the surface of the sphere (reaching thermodynamic equilibrium). Calcium ions can be sprayed onto the surface of the sphere or hemisphere, so that the ions are attached to the frozen surface. A previously prepared solution of thermoreversible gelling hydrocolloid, typically sodium alginate and / or k-carrageenan, is dissolved in water at a temperature above 35°C to obtain a clear solution of 1-3%. This solution is subsequently cooled to a temperature of 35°C to 50°C, ideally within the range of 45-50°C. The rapidly cooled spheres of solution D, ideally with a uniform layer of calcium ions on the surface, are subsequently immersed in a solution of hydrocolloid so that upon cooling a gel layer forms on the surface. The thickness of the gel layer can be adjusted by the immersion time, the sphere size and the amount of hydrocolloid solution provided, and is between 1 and 5 mm, typically around 1 to 2 mm. In other words, a surface layer forms around the solidified solution (D), which results in an overall shape that is very similar to the well-known animal egg yolk. Surprisingly, after melting, the liquid product remains very stable in its encapsulation, so that it can be transferred intact to a dish / pan, where it remains curved, and the liquid contents can only be released by stirring / determining the covering. The amount of thermoreversible gelling hydrocolloid surrounding solution (D) does not exceed 1% of the total weight of the egg yolk to be encapsulated.

[0034] The encapsulated egg yolk can be stored in a preservative and / or buffer solution containing, for example, NaCl, calcium salts, benzoic acid, and / or ascorbic acid.

[0035] The optimum amount of water depends, within certain limits, on the exact composition of the egg yolk replacer product. This amount of water can be determined in a simple manner by initially mixing in a relatively small amount of water. If the liquid egg yolk replacer product is still thicker than desired, more water can be mixed in. Thus, by adding water to the above additives, the viscosity of the egg yolk replacer product is adjusted. The egg yolk replacer product can have an initial viscosity (before any heat or other treatment), defined as the resistance to deformation under a certain shear rate, in the range of 0.5 Pa·s to 200.0 Pa·s, preferably 0.7 to 150 Pa·s; 1.51 Pa·s to 100 Pa·s or 50 Pa·s to 80 Pa·s. On the other hand, egg yolk can have a viscosity in the range of 100 Pa·s to 10,000 Pa·s after heat treatment (e.g. boiling), preferably 300 Pa·s to 8,000 Pa·s, 700 Pa·s to 3,500 Pa·s or 900 Pa·s to 1,500 Pa·s. The viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) with a cylindrical measuring system (CC27-SN12031) with a measuring gap d=1.136 mm. It is well known to the skilled person how to perform viscosity measurements using a rheometer. In the following, the conditions are described purely by way of example: The cylinder is filled with, for example, 15 ml of sample. The sample is equilibrated at 10° C. for 5 min and left for the measurement. Rotation is repeated for 2-100 s within 60 s. -1 Linearly increase to 100s. -1 Keep the rotation for 30 seconds, then rotate for 100-2s within 60 seconds. -1 Viscosity adjustments are performed experimentally by adding water, hydrocolloids, salts, and buffer salts for a given protein type and protein concentration, and measuring the viscosity.

[0036] The boiled egg yolk may have a solid texture and hardness [N] characterised by a breaking force of 150g to 500g, e.g. 200g to 450g, 250g to 400g, or 300g to 350g. The breaking force may be determined, e.g. using a texture analyser from Stable Micro Systems (Godalming, UK), which is a texture analysis instrument with evaluation software. Exemplary conditions are: 50% deformation, 5kg load, cylindrical stamp with a diameter of 40mm, and a head speed of 10mm / min.

[0037] Particularly preferred embodiments of the present invention include:

[0038] [Table 1]

[0039] Amazingly, this egg yolk replacer product can be used to create emulsions (e.g. mayonnaise), to prepare dishes, to stabilize confectioneries, to simulate egg yolk in fried or boiled eggs, or even to make scrambled eggs by mixing with egg whites or egg white replacer products, ideally in a 1:3 ratio.

[0040] The invention will become more apparent from the drawings. [Brief description of the drawings]

[0041] [Figure 1a] FIG. 1 is a diagram for producing an egg yolk replacer product according to Example 1. [Figure 1b] FIG. 2 is a diagram for producing an egg yolk replacer product according to Example 2. [Figure 1c] FIG. 1 is a diagram for producing an egg yolk replacer product according to Example 3. [Diagram 2] Comparison of chicken egg yolk (A) and an egg yolk replacer product according to the invention (B), which was produced according to the following recipe: [Table 2] [Diagram 3] Production of fried eggs using the egg yolk substitute product according to the present invention EXAMPLES

[0042] The following examples illustrate egg yolk replacer products according to the present invention without strictly limiting the embodiments.

[0043] [Table 3]

[0044] The preparation is carried out as shown in the diagram of FIG. 1a.

[0045] [Table 4]

[0046] The preparation is carried out as shown in the diagram of FIG. 1b.

[0047] [Table 5]

[0048] The preparation is carried out as shown in the diagram of FIG. 1c.

Claims

1. (a) drinking water; (b) one or more proteins derived from legumes, oilseeds, grains, algae, or microorganisms; (c) vegetable oil, optionally containing at least one emulsifier; (d) a combination of one or more reverse thermogelling hydrocolloids with one or more reverse gelling hydrocolloids; (e) at least one carotenoid-containing food and / or natural coloring substance; (f) optionally, at least one partially pregelatinized starch; (g) salt 1. A vegan-based egg yolk replacer product comprising a mixture of the one or more reversible thermo-gelling hydrocolloids and the one or more reversible gelling hydrocolloids, wherein the proportion of the combination of the one or more reversible thermo-gelling hydrocolloids is 0.5 to 5.0% by weight.

2. 2. The egg yolk replacer product of claim 1, wherein the carotenoid-containing food product contains sweet potato in an amount of 3.0 to 10.0% by weight.

3. 3. The egg yolk replacer product of claim 2, wherein the mixture does not include a partially pregelatinized starch (f).

4. 10. The egg yolk replacer product of claim 1, wherein the mixture is surrounded by a coating consisting of a highly cross-linked hydrocolloid or a thermo-reversible gelling hydrocolloid.

5. 5. The egg yolk replacer product of claim 4, wherein the coating comprises calcium alginate or k-carrageenan.

6. 10. The egg yolk replacer product of claim 1, wherein the mixture further comprises a salt, including a sulfur compound or a sulfur salt.

7. 10. The egg yolk replacer product of claim 1, wherein the mixture further comprises a spice or aromatic compound.

8. 2. The egg yolk replacer product of claim 1, wherein the hydrocolloid (d) is a combination of methylcellulose and carrageenan.

9. 2. The egg yolk replacer product of claim 1, wherein the vegetable oil (c) is corn germ oil, rapeseed oil, coconut oil, and / or sunflower oil, or any combination thereof.

10. 2. The egg yolk replacer product of claim 1, wherein the vegetable protein (b) is pea protein, lupin protein, potato protein, chickpea protein and / or faba bean protein.

11. 10. The egg yolk replacer product of claim 1, wherein the vegetable protein is raw and / or hydrolyzed and / or fermented egg shell flour, protein concentrate, protein isolate, and / or any combination thereof.

12. 2. The egg yolk replacer product of claim 1 having a protein content (b) of from 1% to 35% by weight.

13. 2. The egg yolk replacer product of claim 1 having a fat content (c) of from 1% to 50% by weight.

14. 2. The egg yolk replacer product of claim 1, wherein the vegetable oil (c) contains an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethylene stearate, ammonium salt of phosphatidic acid, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride tartaric acid, stearyl tartrate, or sorbitan monostearate.

15. 2. The egg yolk replacer product of claim 1, additionally comprising transglutaminase, preferably at 0.001 to 3.00% by weight.

16. 16. A method for producing an egg yolk replacer product according to any one of claims 1 to 15, said method comprising: (a1) dispersing vegetable protein in drinking water or saline solution to form a protein solution (A), and dividing the protein solution (A) into two parts (A1) and (A2); or (a2) dispersing a vegetable protein in drinking water or a saline solution to form a protein solution (A1), forming a solution (A2) containing drinking water alone or containing a second vegetable protein dissolved in drinking water; (b) preparing solution (B) by mixing said protein solution (A1) with a thermogelling hydrocolloid at a temperature of at least 40°C; (c) preparing solution (C) by mixing said protein solution (A2) with a reverse gelling hydrocolloid at room temperature or at a temperature up to 30°C; (d) mixing solutions (B) and (C); and (e) adding, under continuous stirring, vegetable oil, optionally containing an emulsifier, a carotenoid-containing food, and / or natural coloring substances and optionally additional substances, and optionally homogenizing to obtain a solution (D); A method comprising:

17. 17. The method of claim 16, wherein at least one salt is added to the solution (C).

18. 17. The method of claim 16, wherein the natural coloring substance in step (e) is beta-carotene.

19. 16. Use of an egg yolk replacer product according to any one of claims 1 to 15 to make or as an ingredient of an emulsion or liquid consisting of at least one phase, as an additive in cooking or baking, or as an imitation egg.

20. 20. The use according to claim 19 as an ingredient of a vegan emulsion or liquid comprising at least one phase, as an additive in vegan dishes or baked goods.

21. 20. Use according to claim 19 as an ingredient of a non-vegan emulsion or liquid comprising at least one phase, as an additive in non-vegan dishes or baked goods.

Images