Vegan-based egg replacement products

Abstract

The present invention provides a method for producing a food product comprising: (a) drinking water; (b) one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms; (c) vegetable oil, optionally containing at least one emulsifier; (d) one or more reversibly thermogelling hydrocolloids in combination with one or more reversibly gelling hydrocolloids; (e) at least one carotenoid-containing food and / or natural coloring substance; (f) optionally at least one partially gelatinized starch; and (f) a salt mixture (1). The present invention relates to a vegan-based egg replacer product, in which a compound (1) is surrounded by a coating of highly cross-linked hydrocolloid or thermoreversibly gelling hydrocolloid, which coating is further surrounded by a mixture (2) containing (i) drinking water, (ii) one or more proteins from legumes, oilseeds, grains, microorganisms and / or algae, (iii) a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids, and (iv) one or more salts. The present invention further relates to a method for producing the egg replacer product and to the use of the egg replacer product for the production of emulsions in dishes or bread or baked goods or simulated fried eggs.

Description

[Technical Field]

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

[0002] Awareness of the importance of sustainable lifestyles is also continuously increasing the relevance of purely plant-based diets. In addition to strict vegans and vegetarians, there is also an increasing number of people trying to reduce their consumption of animal products (flexitarians and flexi-vegans). The latter is causing 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 nutritious source of protein and, in addition to being eaten as such, perform many functions in food, such as forming emulsions and foams and stabilizing doughs. Due to the wide range of possible applications, finding a vegan substitute for eggs that covers as full a range as possible is a major challenge.

[0004] The yolk of a chicken egg is an oil-in-water emulsion that contains just under 50% water, about 30% fat, about 17% protein, minerals, and vitamins. Due to its high content of phospholipids (about 30% fat), the yolk is an extremely good emulsifier, and the carotenoids in the yolk give it its characteristic yellow-orange color.

[0005] In the kitchen, it is used, inter alia, as an emulsifier (e.g. for mayonnaise), to thin, whip or thicken cream, and to stabilize the crumb in bread or bakery products. Egg yolk solidifies when heated above 72°C.

[0006] Chicken egg whites account for 55-60% of the total mass. In addition to 80-84% water, egg whites contain 12% protein, 0.7% carbohydrates, 0.7% minerals, and 0.03% fat. Depending on the product's freshness, egg whites have a pH value of 7.6-9.7, which increases during storage due to CO2 diffusion through the eggshell. Egg whites contain various proteins: ovalbumin (54%), conalbumin (12%), ovomucoid (11%), and ovomucin (3.5%). Due to their protein content and nutritious amino acid composition, animal-derived egg whites are an important protein source. Egg whites contain all essential amino acids for humans and therefore have a high protein score.

[0007] Patent Documents 1 and 2 relate to plant-based egg replacer compositions characterized by a high content of hydrocolloids.

[0008] WO 02 / 04994 also relates to egg replacer compositions having more than 5% hydrocolloids.

[0009] US Patent No. 5,949,999 relates to an egg replacer in which an egg yolk replacer is surrounded by a membrane and combined with natural egg white or a treated egg white or egg white analogue.

[0010] A variety of other egg yolk substitute products already exist, and their base is usually a mixture of starch and hydrocolloids, partially composed of vegetable proteins (Patent Document 5; Patent Document 6). These egg yolk substitute products can be used in foods as dry or liquid products and can assume most or part of the functions of egg yolk (comparable color, binding strength). Some of these products also have a rheology comparable to that of animal-based egg yolk. When these foods come into contact with light-colored, water-containing foods (e.g., egg white or egg white substitute) for longer than seven days, a yellow or orange color diffuses from the "egg yolk" to the "egg white." Therefore, egg yolk and egg white in fluid form are not shelf-stable and can coexist without mixing. Furthermore, these products do not have the mounded shape characteristic of fresh animal-based egg yolk. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] International Publication No. 2017 / 014967 [Patent Document 2] International Publication No. 2017 / 014806 [Patent Document 3] International Publication No. 2019 / 220431 [Patent Document 4] International Publication No. 89 / 10704 [Patent Document 5] US Patent Application Publication No. 2013 / 0084361 [Patent Document 6] German Patent No. 60313732T2 Summary of the Invention [Problem to be solved by the invention]

[0012] The object of the present invention is to provide a vegan-based two-phase food product consisting of at least one liquid phase similar to egg yolk and a liquid phase similar to egg white surrounding the egg yolk, wherein both phases can be separated from each other by a layer, membrane or coating surrounding the egg yolk, and wherein the "egg yolk" can be in contact with the "egg white" for a period of at least 7 days without causing color equilibration, without both materials mixing, and without either or both liquid phases solidifying. This food product can be processed in the same way as animal eggs, i.e., it should solidify upon heating. [Means for solving the problem]

[0013] This issue is (a) Drinking water (b) one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms; (c) vegetable oil, optionally containing at least one emulsifier; (d) a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids; (e) at least one carotenoid-containing food and / or natural coloring substance; (f) optionally, at least one partially gelatinized starch; (g) salt (1) a mixture of The mixture (1) is surrounded by a coating made of a highly cross-linked hydrocolloid or a hydrocolloid that forms a thermo-reversible gel, and the coating further (i) Drinking water (ii) one or more proteins from legumes, oilseeds, cereals, microorganisms and / or algae; (iii) a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids; (iv) one or more salts surrounded by a mixture (2) comprising This is solved by vegan-based egg replacement products. DETAILED DESCRIPTION OF THE INVENTION

[0014] The percentages given in the text below are all % by weight.

[0015] "Vegan-based" means free of animal ingredients or ingredients derived from animals.

[0016] The mixture (1) according to the invention (hereinafter referred to as "egg yolk" or "egg yolk replacer product") advantageously has a protein content of 1% to 35%, preferably 3% to 25% or 20%, very preferably 4% to 15%, particularly preferably 5% to 12%. As protein sources, vegetable raw materials from the group consisting of legumes, cereals, oilseeds, (micro)algae and microorganisms, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), kidney beans (Phaseolus vulgaris), broad beans (Vicia faba), lupins (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), Suitable plant materials are those from the group of Lactobacillus sativa, duckweed (Lemna), 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 plant materials from pea protein, lupin protein, potato protein, chickpea protein and broad bean protein being particularly preferred. As protein sources, use can be made of (raw and / or hydrolyzed and / or fermented) flours, protein concentrates, protein isolates and / or any combination thereof that can be obtained from the aforementioned raw plants and plant parts themselves, their seeds, tubers and / or their fruits.The processing and food-technical suitability of plants and plant parts thereof is well known to those skilled in the art of food technology.

[0017] In some embodiments, transglutaminase can be optionally added to improve the texture of the protein solution or protein emulsion. The effect of transglutaminase on texture is due to its ability to promote protein cross-linking under predetermined temperature and time conditions. The amount of transglutaminase is preferably 0.001% to 3.00%, more preferably 0.01% to 1.5%, and even more preferably 0.1% to 1.0%. Transglutaminase is activated when the protein solution or protein 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 can be, but is not required to be, microencapsulated and can be inactivated by pasteurization or UHT treatment (above 75°C or 120°C), among other things, during the production of egg replacer products.

[0018] The fat content of the mixture (1) is advantageously 1% to 50%, preferably 5% to 30%, very preferably 10% to 25%, and particularly preferably 12% to 18%. Vegetable oils, such as olive oil, coconut oil, linseed oil, walnut oil, safflower oil, or peanut oil, are suitable as the fat component, but plain oils, such as rapeseed oil, sunflower oil, and / or corn oil, are preferred. The fat component may be supplemented with an emulsifier, preferably in an amount of up to 20%, advantageously 2 to 15%, and even more advantageously 5 to 9%, based on the proportion of the fat component. These fatty components are, for example, (vegetable) lecithin (or its components, such as phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine or phosphatidylinositol), ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatide, acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, tartarate monoglyceride, stearyl tartrate or sorbitan monostearate.

[0019] To impart a suitable color to the egg yolk substitute product, at least one carotenoid-containing food and / or natural colorant is added as another ingredient. For this purpose, preparations from fruits, vegetables, and tubers, preferably tuberous vegetables and root vegetables, such as carrots, apricots, tomatoes, peppers, pumpkins, fennel, and / or sweet potatoes, are suitable. These are, inter alia, boiled and processed into a porridge or 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%). It has been found that the use of sweet potato as a carotenoid-containing food product surprisingly results in the formation of a texture and color similar to that of a typical chicken egg yolk, while maintaining the protein and dietary fiber content. The sweet potato is preferably boiled and processed into a porridge or finely chopped. The amount of sweet potato can be 3% to 10%, preferably 5% to 8%. When sweet potato is included as a carotenoid-containing food product, the further addition of at least partially gelatinized starch is unnecessary (0%) or can be limited to a small amount of less than 0.5%. Furthermore, the addition of at least one (partially) gelatinized starch is recommended, particularly in an amount of 0.5% to 4%, more preferably 1.0% to 3.0%. (Partially) gelatinized starch can be obtained, inter alia, from corn starch, potato starch, or rice starch by mechanical processing in the presence of water with or without the application of heat. In this case, some or all of the starch particles are ruptured. The powder is then dried. The gelatinized starch exists as a white to yellowish-white powder and swells in cold water. This gelatinized starch has good flowability and is suitable as a binder.

[0020] Other suitable preparations from fruits, vegetables, and tubers can be used to adjust the texture, mouthfeel, and color. For optimal color adjustment, further additives, particularly fat-soluble natural colorants such as carotenoids (e.g., β-carotene, lycopene, zeaxanthin), carrot extract, curcumin, and colorants that are poorly soluble in water, such as riboflavin, are suitable. These may be used individually or in combination to achieve the desired color. In some embodiments, the amount of natural colorant 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 colorant 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 can range from yellow to dark orange in the L*a*b* color space. The lightness (L*) can reach 70-85, preferably 75-80, the red-green (a*) can reach 15-30, preferably 19-25, and the yellow-blue (b*) can be 60-95, preferably 70-90, particularly preferably 75-88.

[0021] To create an aroma similar to that of chicken eggs, salts are added, preferably NaCl, KCl, NaH2PO4, Na2HPO4, sodium or potassium citrate, CaCl2, Na3PO4, and / or kala namak (black salt) or salts comparable to kala namak with a certain amount of sulfur compounds. To this end, in some embodiments, the amount of salt, preferably kala namak salt, is less than 2.00%, e.g., less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%.

[0022] The egg yolk replacer product may further comprise small amounts (less than 10.0%, advantageously less than 5%, 3% or 2%) of additional secondary ingredients. These secondary ingredients may be flavoring compounds, spices, dried vegetables or fruits, sugars, preservatives, thickeners or health-promoting additives. For example, in this case, 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, B81, B82, B83, B84, B85, B86, B87, B88, B89, B90, B91, B92, B93, B94, B95, B96, B97, B98, B99, B100, B111, B112, B113, B114, B115, B112 , C, D3 or E), and / or minerals (e.g., Ca or Mg).

[0023] To achieve the desired viscosity and solidification upon heating, egg yolk replacer products contain hydrocolloids. It has been found that a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids, where both types exhibit different behavior upon temperature changes, is preferred. Hydrocolloids that rapidly gel above 40°C are said to be "thermogelling" or "thermoreversibly gelling," and are particularly modified celluloses, preferably methylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose (HPMC), and / or hydroxypropylcellulose. However, the gelation they cause is only temporary; upon cooling below 40°C, the gel reverts to its original viscous solution. For thermogelation to occur, a certain minimum concentration of the thermogelling hydrocolloid must be present, which is approximately 1.5 g / l for methylcellulose. The minimum concentration for other thermogelling hydrocolloids can be determined by those skilled in the art without extensive experimental effort. Below this concentration, gelation does not occur upon heating of the aqueous solution. Reversibly gelling hydrocolloids form gels at room temperature (about 20°C), but in contrast to thermogelling hydrocolloids, they melt, i.e., liquefy, upon heating within a certain temperature range, forming a viscous solution that itself re-gels after cooling below the gelling temperature. As reversibly gelling hydrocolloids, hydrocolloids from algae, in particular carrageenan and / or agar, are used. Furthermore, other hydrocolloids, in particular gellan gum, locust bean flour, guar bean flour, alginate and / or xanthan, are used to adjust the desired consistency and to support the permanent solidification of vegan egg yolk. In some embodiments, the amount of hydrocolloid in the egg yolk replacer product is less than 5.00% (e.g., 4.75%, 4.50%, 4.25%, 4.00%, 3.75%, 3.50%, 3.25%, 3.00%, 2.75%, 2.50%, 2.25%, 2.00%, 1.75%, 1.50%, 1.00%, less than 0.75% 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 ratio of thermogelling hydrocolloid to reversibly gelling hydrocolloid is, inter alia, 50:50, advantageously 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40. A hydrocolloid amount of less than 5.00% makes it possible to provide a liquid raw egg replacer while providing stability and texture comparable to that of a chicken egg upon cooking.

[0024] In an advantageous embodiment, the egg yolk replacer mixture is surrounded by a coating consisting of a highly cross-linked hydrocolloid or a thermoreversible gel-forming hydrocolloid, in particular calcium alginate or k-carrageenan.

[0025] The optimum amount of water depends, to some extent, on the exact composition of the egg yolk replacer product. This amount can be easily determined by initially incorporating a relatively small amount of water. If the liquid egg yolk replacer product is still thicker than desired, more water can be incorporated. The viscosity of the egg yolk replacer product is therefore controlled by adding water to the above-mentioned ingredients. The egg yolk replacer product can have an initial viscosity (before any heat or other treatment), defined as the resistance to deformation at a given shear rate, in the range of 0.5 Pa·s to 200.0 Pa·s, especially 0.7 Pa·s 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 after heat treatment (e.g., after boiling) can have a viscosity in the range of 100 Pa·s to 10,000 Pa·s, in particular 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. Viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) equipped with a cylindrical measuring system (CC27-SN12031) with a measuring gap d=1.136 mm. How to perform viscosity measurements using a rheometer is known to those skilled in the art. The following are merely exemplary conditions: The cylinder is filled with, for example, 15 ml of sample. The sample is equilibrated at 10°C for 5 minutes and left for measurement. Rotation is performed for 2 to 100 s over a period of 60 s. -1 Increase linearly with 100s -1 The rotation was maintained for 30 seconds, and then 100-200 seconds for 60 seconds. -1 Viscosity adjustment is performed experimentally for a given protein type and protein concentration by addition of water, hydrocolloids, salts and buffer salts and by measuring the viscosity.

[0026] As shown in detail in Figures 1A and 1B, for the preparation of mixture (1), 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)). However, the two solutions (A1) and (A2) can be prepared as independently as possible: (A1) can be an aqueous protein solution or an aqueous protein salt solution, and (A2) can be another protein or water only. Optionally, 0.001% to 2.00% transglutaminase can be added to solution (A1). When using unencapsulated transglutaminase, it is preferable to keep the solution at 50°C for less than 120 minutes. Solution (B) is prepared by heating solution (A1) to at least 40°C, advantageously 50°C but less than 60°C, and adding one or more thermogelling hydrocolloids (e.g., modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The effect of heat results in improved dispersion of the hydrocolloid. Before or after dispersion of the hydrocolloid, oil (optionally containing 0.01% to 50% emulsifier), a calcium ion source, natural colorants, and optionally other additives are mixed into solution (B). Solution (C) is produced by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, particularly below 20°C, 15°C, or 10°C. Furthermore, natural flavors, flavoring compounds, oils, and (encapsulated) transglutaminase or other additives can also be mixed into solution (C). Once all components of solutions (B) and (C) are completely dispersed, solutions (B) and (C) are mixed, particularly at a temperature below 30°C, thereby producing the final egg white solution (solution (D)). The above solutions and dispersions are produced in standard mixing vessels using known dispersion techniques.

[0027] The separate solutions and their mixtures are preferably, but not necessarily, subjected to vacuum treatment, which can prevent air bubbles from forming in the egg yolk.

[0028] The following four methods are particularly suitable for forming spheres to create a coating around the yolk for separation from the egg white:

[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 fill material, and solution (B) and / or (C) are further processed as described above to form solution (D). Solution (D) containing the calcium salt is preferably metered into an aqueous solution of a highly cross-linked hydrocolloid, preferably sodium alginate, in as spherical a shape as possible, and is kept in contact with this solution for a maximum of 5 minutes, more preferably less than 4 minutes, and even more preferably less than 3 minutes, so that the fill material (solution (D)) remains liquid. For encapsulation in a lukewarm bath of highly cross-linked hydrocolloid, solution (D) can be superficially frozen or fully frozen in a spherical shape beforehand. An outer coating is formed by the diffusion of calcium ions from solution (D) into the solution of the highly cross-linked hydrocolloid, and the egg yolk (= solution (D)) is encapsulated by the cross-linking reaction of the calcium ions of the highly cross-linked hydrocolloid. In other words, a surface layer is formed around solution (D), resulting in a shape that closely resembles known animal egg yolk. The encapsulated egg yolk is preferably washed with water as much as possible to stop the cross-linking reaction. The amount of hydrocolloid surrounding solution (D) is not more than 1% of the total mass of the encapsulated egg yolk.

[0030] In an advantageous embodiment of method 1, the liquid "egg yolk" (solution (D)) is metered into a hydrocolloid (preferably sodium alginate) solution in the form of a spherical mass (mass: 5 to 20 g) using a nozzle and is kept in contact with the solution for a time of less than 300 seconds, in particular less than 240 seconds, less than 120 seconds, or less than 60 seconds. The encapsulated egg yolk can then be washed in a demineralized water bath to remove excess alginate, thereby ensuring that the "egg yolk" does not harden during storage but remains liquid inside. Surprisingly, the liquid product is stable enough to be transferred directly into a bowl / frying pan in its capsules; it remains elevated and the liquid contents only flow out upon stirring / intentional disruption of the coating.

[0031] Method 2: For sphere formation (encapsulation), a highly cross-linked hydrocolloid (e.g., sodium alginate) is introduced into solution (B and / or C) as part of the fill material, and solution (B and / or C) is further processed as described above to form solution (D). Solution (D) containing the highly cross-linked hydrocolloid is preferably metered, as spherical as possible, into an aqueous calcium salt solution (e.g., calcium lactate or calcium chloride) and allowed to remain in contact with this solution for a maximum of 5 minutes, more preferably less than 4 minutes, and even more preferably less than 3 minutes, so that the fill material (solution (D)) remains liquid. For encapsulation in a lukewarm calcium salt bath, solution (D) can be superficially frozen or fully frozen in a spherical shape beforehand. The diffusion of calcium ions from the calcium salt solution forms an outer coating, and the egg yolk (= solution (D)) is encapsulated by the cross-linking reaction of the calcium ions of the highly cross-linked hydrocolloid. In other words, a surface layer forms around solution (D), resulting in a shape that closely resembles known animal egg yolk. The encapsulated egg yolk is preferably washed with water as much as possible to stop the cross-linking reaction. Surprisingly, the liquid product is stable enough within the capsules to be transferred directly to a bowl / frying pan, where it remains elevated and the liquid contents only flow out upon stirring / intentional disruption of the coating. The amount of calcium salt surrounding solution (D) is not more than 1% of the total mass of the encapsulated egg yolk.

[0032] Method 3: To form spherical shapes, the described egg yolk formulation (Solution (D)) is cryogenically frozen in a suitable mold made of silicone rubber, plastic, stainless steel, etc., at a temperature below 0°C, typically below -18°C. The spheres or hemispheres obtained from the frozen Solution (D) with a diameter of 1-4 cm, ideally 2-3 cm, are subsequently further cooled with liquid nitrogen (boiling point -196°C) until no noticeable bubbles appear on the surface of the spheres (achievement of thermodynamic equilibrium). A previously prepared solution of a thermoreversibly 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 further cooled to a temperature within the range of 35-50°C, ideally 45-50°C. The cryogenically cooled spheres of Solution (D) are then immersed in a hydrocolloid solution, which forms a gel layer on the surface upon cooling. The thickness of the gel layer can be adjusted by the immersion time, sphere size, and amount of hydrocolloid solution added, and is 1 to 5 mm, typically 1 to 2 mm. In other words, a surface layer is formed around the solidified solution (D), resulting in a shape that closely resembles the known animal egg yolk. Surprisingly, after thawing, the liquid product is stable enough within the capsule to be directly transferred to a bowl / frying pan, and the liquid product remains elevated, with the liquid contents only spilling out upon stirring / intentional destruction of the coating. The amount of thermoreversibly gelling hydrocolloid surrounding solution (D) is not more than 1% of the total mass of the encapsulated egg yolk.

[0033] Method 4: To form spherical shapes, the described egg yolk formulation (solution (D) without a calcium ion source) is cryogenically frozen in a suitable mold made of silicone rubber, plastic, stainless steel, etc., at a temperature below 0°C, typically below -18°C. Optionally, spheres or hemispheres with a diameter of 1-4 cm, ideally 2-3 cm, obtained from the frozen solution (D) are subsequently further cooled with liquid nitrogen (boiling point -196°C) until no noticeable bubbles appear on the surface of the spheres (achievement of thermodynamic equilibrium). The ions can be deposited on the frozen surface by spraying the surface of the spheres or hemispheres with a liquid containing calcium ions or coating them with a thin layer of calcium salt. A previously prepared solution of a thermoreversibly gelling hydrocolloid, typically sodium alginate and / or k-carrageenan, is dissolved in water at a temperature above 35°C to obtain a 1-3% clear solution.

[0034] The solution is then further cooled to a temperature in the range of 35-50°C, ideally 45-50°C. The cooled spheres, ideally with a uniform layer of calcium ions on their surfaces, are then immersed in a hydrocolloid solution, which forms a gel layer on the surface upon cooling. The thickness of the gel layer can be adjusted by the immersion time, sphere size, and amount of hydrocolloid solution added, and is 1-5 mm, typically 1-2 mm. In other words, a surface layer forms around the solidified solution (D), resulting in a shape that closely resembles the known animal egg yolk. Surprisingly, after thawing, the liquid product is stable enough within its capsule to be directly transferred to a bowl / frying pan, where it remains elevated, and the liquid contents only flow out upon stirring / intentional disruption of the coating. The amount of thermoreversibly gelling hydrocolloid surrounding solution (D) is no more than 1% of the total mass of the encapsulated egg yolk.

[0035] The encapsulated egg yolk can be stored in a preservative or buffer solution containing, for example, NaCl, calcium salts, benzoic acid and / or ascorbic acid.

[0036] The encapsulated egg yolk replacer product is combined with the egg white replacer product to provide a two-phase egg replacer product generally suitable for the production of "fried eggs."

[0037] First, however, a mixture (2) according to the present invention (hereinafter also referred to as "egg white", "white", "egg white replacer product" or "white replacer product") is produced, which advantageously has a protein content of 0.1-15%. In some embodiments, the amount of dissolved protein is greater than 1.0%, advantageously greater than 2.5%, 4.0%, 5%, 8%, 10%, or 12%. In some embodiments, the amount of dissolved protein is 0.5%-15.0%, particularly 1.0%-12.0%, 1.5%-10%, or 2.0%-5.0% in the egg white replacer product according to the present invention. As protein sources, vegetable raw materials from the group consisting of legumes, cereals, oilseeds, microorganisms and (micro)algae, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), kidney beans (Phaseolus vulgaris), broad beans (Vicia faba), lupins (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), sativa, duckweed (Lemna), 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 are suitable, with plant proteins from pea, chickpea, broad bean, lupin, and green bean being particularly preferred.As protein sources, the aforementioned raw plants and plant parts themselves, their seeds, tubers and / or their fruits (hydrolyzed) flours, protein concentrates, protein isolates and / or any combination thereof can be used. The processing and food-technical suitability of plants and their plant parts are well known to those skilled in the art of food technology.

[0038] According to the present invention, a transparent white product is prepared from the above-mentioned proteins derived from one or more plant protein sources. Protein solubility is higher in a salt solution than in pure water. Therefore, to dissolve the protein, a salt solution, particularly a sodium chloride (NaCl) solution, is prepared from drinking water and a suitable inorganic salt, and the protein source is dispersed therein. However, in principle, other salts, such as sodium dihydrogen phosphate (NaH2PO4), disodium hydrogen phosphate (Na2HPO4), trisodium phosphate (Na3PO4), sodium pyrophosphate (Na4P2O7), and even potassium chloride (KCl), are also suitable. Of course, it is also possible to simultaneously disperse the protein source and salt in drinking water. In some embodiments, the salt concentration, particularly the NaCl concentration, is greater than 0.05%, particularly greater than 0.10%, greater than 0.15%, greater than 0.20%, greater than 0.30%, greater than 0.40%, or greater than 0.50%. In some embodiments, the salt concentration, especially the NaCl concentration, is between 0.05% and 0.80%, advantageously between 0.10% and 0.70%, between 0.20% and 0.60%, or between 0.4% and 0.6%.

[0039] To create an egg-like aroma, kala namak (black salt) or other salts and / or natural flavors containing sulfur compounds can be used. Sulfur-containing compounds, especially kala namak salt, can be used together with salts, especially NaCl, in a salt solution to achieve the same concentration. However, they can also be used in lesser, greater, or equal amounts.

[0040] The amount of dissolved protein in the egg white replacer is preferably greater than 0.1%. In some embodiments, the amount of dissolved protein is greater than 1.0%, preferably greater than 2.5%, 4.0%, 5.0%, 8.0%, 10.0%, or 12%. In some embodiments, the amount of dissolved protein is between 0.5% and 15.0%, particularly between 1.0% and 12.0%, 1.5% and 10.0%, or 2.0% and 5.0%, in an egg white replacer product according to the invention.

[0041] To adjust the desired viscosity and solidification upon heating, egg white replacer products contain hydrocolloids. It has been found that a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids, where both types exhibit different behavior upon temperature changes, is preferred. Hydrocolloids that rapidly gel above 40°C are said to be "thermogelling" or "thermoreversibly gelling," and are particularly modified celluloses, preferably methylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose (HPMC), and / or hydroxypropylcellulose. However, the gelation they cause is only temporary; upon cooling below 40°C, the gel reverts to its original viscous solution. For thermogelation to occur, a certain minimum concentration of the thermogelling hydrocolloid must be present, which is approximately 1.5 g / l for methylcellulose. Those skilled in the art can determine the minimum concentration of other thermogelling hydrocolloids without extensive experimental effort. Below this concentration, gelation does not occur upon heating of the aqueous solution. Reversibly gelling hydrocolloids form gels at room temperature (about 20°C), but in contrast to thermogelling hydrocolloids, they melt, i.e., liquefy, upon heating within a certain temperature range, forming a viscous solution that itself re-gels after cooling below the gelling temperature. As reversibly gelling hydrocolloids, hydrocolloids from algae, in particular carrageenan and / or agar, are used. Furthermore, other hydrocolloids, in particular gellan gum, locust bean flour, guar bean flour, alginate and / or xanthan, are used to adjust the desired consistency and to support the permanent solidification of vegan egg whites. According to the present invention, the amount of hydrocolloid in egg white is less than 5.00% (e.g., 4.75%, 4.50%, 4.25%, 4.00%, 3.75%, 3.50%, 3.25%, 3.00%, 2.75%, 2.50%, 2.25%, 2.00%, 1.75%, 1.50%, 1.00%, less than 0.75%, or 0.50% or less).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 ratio of thermogelling hydrocolloid to reversibly gelling hydrocolloid is, inter alia, 50:50, advantageously 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40. A hydrocolloid amount of less than 5.00% makes it possible to provide a liquid raw egg replacer, while providing stability and texture comparable to that of a chicken egg upon boiling.

[0042] In some embodiments, vegetable oil can be optionally added to mixture (2), preferably in an amount of 0.1% to 4%, more preferably 0.5 to 2.0%. Vegetable oils such as olive oil, coconut oil, linseed oil, walnut oil, safflower oil, or peanut oil are suitable, while plain fats such as rapeseed oil, sunflower oil, coconut fat, and / or corn oil, as well as combinations of each of these, are preferred.

[0043] In some embodiments, transglutaminase can be optionally added to mixture (2) to improve the texture of the protein solution or protein emulsion. The effect of transglutaminase on texture is due to its ability to promote protein cross-linking under predetermined temperature and time conditions. The amount of transglutaminase is preferably 0.001% to 3.00%, more preferably 0.01% to 1.5%, and even more preferably 0.1% to 1.0%. Transglutaminase is activated when the protein solution or protein 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 can be, but is not necessarily, microencapsulated and may be inactivated by pasteurization or UHT treatment (above 75°C or 120°C), especially during the production of egg replacer products.

[0044] Sugars, particularly small amounts, are added to mixture (2) to induce browning of the product during heating, e.g., during the frying of "fried eggs," due to the so-called Maillard reaction. The sugars are preferably monosaccharides (e.g., dextrose, fructose, and / or galactose) and / or disaccharides (e.g., lactose and / or maltose). In some embodiments, the amount of sugar in the egg white is less than 1.00%, particularly less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%. In some embodiments, the amount of sugar in the egg white is between 0.10% and 1.00%, particularly between 0.25% and 0.75%, between 0.50% and 0.50%, or between 0.75% and 0.25%.

[0045] To produce mixture (2), one or more protein sources and salt are dispersed in drinking water. The pH is adjusted to 6-9, preferably above 8.0, and most preferably about 8.5, using a pH food adjuster, such as sodium hydroxide (NaOH), potassium phosphate (K3PO4), or sodium citrate (Na3C6H5O7). The solution is stirred, in particular for at least 1 minute, more preferably 5-10 minutes, and even more preferably 15 minutes, to improve protein swelling. After swelling, it is advantageous, but not necessary, to separate the proteins by a suitable separation method, in particular centrifugation, decantation, or membrane filtration. This separation results in a supernatant containing soluble proteins and a pellet containing insoluble proteins. Depending on the salt concentration in the solution used, the soluble proteins are mainly globulins and albumins. The supernatant solution (solution (A)) can be further used for egg white production, while the residue or pellet can be used for the production of other products, such as vegan egg yolk substitutes.

[0046] To mimic the consistency of chicken egg white, mucilage water from the hydration or boiling of seeds, such as flaxseed or chia seeds, among others, can be used. Hydration can be carried out in water or in a soluble protein solution.

[0047] The egg white replacer product may further comprise small amounts (less than 10.0%, advantageously less than 5%, 3% or 2%) of additional secondary ingredients. These secondary ingredients may be flavoring compounds, spices, preservatives, thickeners or health-promoting additives. For example, in this case, 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, B81, B82, B83, B84, B85, B86, B87, B88, B89, B90, B91, B92, B93, B94, B95, B96, B97, B98, B99, B100, B111, B112, B113, B114, B115, B116, B117, B1 12 , C, D3 or E), and / or minerals (e.g., Ca or Mg).

[0048] Egg white has an initial viscosity, defined as the resistance to deformation at a given speed, in the range of 0.005 Pa·s to 20.0 Pa·s, in particular 0.1 Pa·s to 19 Pa·s, 1.0 Pa·s to 15 Pa·s, or 5.0 Pa·s to 10.0 Pa·s. Viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) equipped with a cylindrical measuring system (CC27-SN12031) with a measuring gap d=0 mm. How to perform viscosity measurements using a rheometer is known to those skilled in the art. The following are merely exemplary conditions: The cylinder is filled with, for example, 15 ml of sample. The sample is equilibrated at 10°C for 5 minutes and left for measurement. The rotation is varied from 2 to 100 s for 60 s. -1 Increase linearly with 100s -1 The rotation was maintained for 30 seconds, and then 100-200 seconds for 60 seconds. -1 Viscosity adjustment is performed experimentally for a given protein type and protein concentration by addition of water, hydrocolloids, salts and buffer salts and by measuring the viscosity.

[0049] As detailed in Figures 2A and 2B, for the preparation of mixture (2), 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)). However, it is also possible to prepare solutions (A1) and (A2) independently of each other: (A1) can be an aqueous protein solution or a protein salt solution, and (A2) can be another protein or water only. Optionally, 0.001% to 2.00% transglutaminase can be added to solution (A1). When using unencapsulated transglutaminase, the solution is preferably kept at 50°C for less than 120 minutes. Solution (B) is prepared by heating solution (A1) to at least 40°C, advantageously 50°C but less than 60°C, and adding one or more thermogelling hydrocolloids (e.g., modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The effect of heat results in improved dispersion of the hydrocolloid. Before or after dispersion of the hydrocolloid, oil (optionally containing 0.01% to 50% emulsifier), optionally a calcium ion source, natural colorants, and optional other additives are mixed into solution (B). Solution (C) is produced by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, particularly below 20°C, 15°C, or 10°C. Furthermore, natural flavors, flavoring compounds, oils, and (encapsulated) transglutaminase or other additives can also be mixed into solution (C). Once all components of solutions (B) and (C) are completely dispersed, solutions (B) and (C) are mixed, particularly at a temperature below 30°C, thereby producing the final egg white solution (solution (D)). The above solutions and dispersions are produced in standard mixing vessels using known dispersion techniques.

[0050] The preparation of the solution is preferably carried out under vacuum treatment, but this is not necessarily required.Vacuum can prevent the generation of bubbles in the egg white substitute.Unexpectedly, when the vacuum is reduced to an absolute pressure of less than 800 mbar, more preferably less than 500 mbar, preferably less than 300 mbar, particularly preferably less than 100 mbar or less than 50 mbar, the degree of transparency improves.

[0051] For the production of the two-phase egg replacer product according to the invention, various methods can be applied. The encapsulated egg yolk can, for example, be placed in a container (e.g. cup, package, sphere) or (artificial) egg shell that has already been filled with the egg white replacer product. However, it is also possible to do it the other way around, i.e. firstly place the encapsulated egg yolk in the container / bowl and only then fill it with egg white.

[0052] For example, techniques already known for the production of microcapsules or "bubble tea" spheres can be modified accordingly to form larger spheres or spherical bodies into which the above-mentioned encapsulated egg yolk replacer product can be poured. However, it is also possible to directly encapsulate the egg yolk mixture within the spheres, for example with an alginate / calcium solution, optionally followed by washing off the excess alginate / calcium bath with water.

[0053] In another embodiment, the egg yolk replacer product can be placed into ellipsoidal or spherical or semi-ellipsoidal or semi-spherical silicone molds. Then, a suitable freezing method is applied: (a) If calcium or alginate is included in the egg yolk replacer mixture, the frozen spheres are placed in a warm alginate or calcium bath warmer than 30° C., preferably 45° C., more preferably 60° C. Placing the frozen spheres in the warm bath allows the surface calcium ions / alginate to thaw, thereby allowing cross-linking to occur. (b) If the egg yolk replacer mixture contains neither calcium nor alginate, the frozen spheres can be placed in a cold calcium bath at a temperature below 10° C., followed by a warm alginate bath at a temperature above 30° C., preferably above 45° C., more preferably above 60° C. Alternatively, the frozen spheres can be coated with a calcium ion-containing powder and then placed in the warm bath. In other words, the surface of the spheres or hemispheres can be sprayed with a liquid containing calcium ions or coated with a thin layer of calcium salt to deposit the ions on the frozen surface.

[0054] Exemplarily, this preparation is described in FIG.

[0055] For each of the above methods, the resulting egg yolk replacer product can be continuously metered by a suitable metering device into a prepared container in which a liquid egg white phase is present, the ratio of egg yolk replacer product to egg white replacer product corresponding approximately to that of animal eggs.

[0056] The egg replacer product according to the invention obtained can be pasteurized or treated at high temperatures (at least 70°C). Suitable methods for this are well known to those skilled in the art. For this purpose, thermal or non-thermal methods can be applied, such as high pressure pasteurization (HPP) or "pulsed field" technology (PEF).

[0057] Particularly advantageous embodiments of the present invention include:

[0058] [Table 1]

[0059] The present invention is further illustrated by the following figures: [Brief explanation of the drawings]

[0060] [Figure 1A] Figure 1 shows a diagram (part 1) for the production of egg yolk replacer products. [Figure 1B]Figure 2 shows the diagram (part 2) for the production of egg yolk replacer products. [Figure 2A] The diagram (part 1) for the production of egg white substitute products is shown. [Figure 2B] Figure 2 shows the second diagram for the production of egg white substitute products. [Figure 3] 1 shows a diagram of a frozen egg yolk replacer product sphere. [Figure 4] A diagram for encapsulation of egg yolk and its introduction into egg white is shown. [Figure 5] The production of egg shell replacer products from egg yolk replacer and egg white replacer products (different formulation methods) is shown. [Figure 6] 1 shows the production of fried eggs using an egg replacer product according to the present invention. [Example]

[0061] The following examples illustrate egg replacer products according to the invention in the form of fried eggs, although these examples are not strictly limited to these embodiments.

[0062] Example 1

[0063] [Table 2]

[0064] The fabrication is carried out as shown in FIG. 1A.

[0065] [Table 3]

[0066] The fabrication is carried out as shown in FIG. 1B.

[0067] Example 2

[0068] [Table 4]

[0069] The fabrication is carried out as shown in FIG. 2A.

[0070] [Table 5]

[0071] The fabrication is carried out as shown in FIG. 2B.

Claims

1. (a) Drinking water (b) one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms; (c) vegetable oil, optionally containing at least one emulsifier; (d) a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids; (e) at least one carotenoid-containing food and / or natural coloring substance; (f) optionally, at least one partially gelatinized starch (g) salt (1) a mixture of The mixture (1) is surrounded by a coating made of a highly cross-linked hydrocolloid or a thermoreversible gel-forming hydrocolloid, and the coating further comprises: (i) Drinking water (ii) one or more proteins from legumes, oilseeds, cereals, microorganisms and / or algae; (iii) a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids; (iv) one or more salts surrounded by a mixture (2) comprising Vegan egg replacement product.

2. 10. The egg replacer product of claim 1, wherein the coating is composed of calcium alginate or k-carrageenan.

3. 3. The egg replacer product according to claim 1 or 2, wherein the mixtures (1) and / or (2) further comprise a flavoring formulation containing salt and / or a sulfur compound or sulfur salt.

4. 4. The egg replacer product according to any one of claims 1 to 3, wherein the mixtures (1) and / or (2) further comprise a spice or flavouring blend.

5. 5. An egg replacer product according to any one of claims 1 to 4, wherein the hydrocolloid (d) or (iii) is a combination of methylcellulose and carrageenan.

6. 6. An egg replacer product according to any one of claims 1 to 5, wherein the vegetable oil (c) is corn germ oil, rapeseed oil, coconut oil and / or sunflower oil.

7. 7. The egg replacer product according to any one of claims 1 to 6, wherein the plant protein (b) or (ii) is pea protein, lupin protein, potato protein, chickpea protein, oat protein, rice protein, wheat protein, and / or fava bean protein.

8. 8. The egg replacer product of claim 7, wherein the plant protein is a (hydrolyzed) flour, a protein concentrate, a protein isolate and / or any combination thereof.

9. 9. The egg replacer product according to any one of the preceding claims, wherein the mixture (1) has a protein content of from 1% to 35% by weight.

10. 10. The egg replacer product according to any one of the preceding claims, wherein the mixture (1) has a fat content of 1% to 50% by weight.

11. 11. The egg replacer product according to any one of claims 1 to 10, wherein the oil (c) comprises an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatide, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride tartarate, stearyl tartrate, or sorbitan monostearate.

12. 12. The egg replacer product according to any one of the preceding claims, wherein the amount of protein dissolved in the mixture (2) is between 0.1% and 15.0%.

13. 13. An egg replacer product according to any one of the preceding claims, wherein the amount of hydrocolloid in the mixture (2) is between 0.5% and 2.5%.

14. 14. The egg replacer product of any one of claims 1 to 13, wherein the mixture (2) further comprises sugar in an amount of 0.10% to 1.00%.

15. 15. A method for producing an egg replacer product according to any one of the preceding claims, comprising metering one or more units of egg yolk replacer product into a container filled with egg white replacer product using a suitable metering device, the amount of egg white replacer product being selected so that the ratio of egg yolk replacer product to egg white replacer product approximately corresponds to that of animal eggs.

16. 15. Use of an egg replacer product according to any one of claims 1 to 14 for the preparation of an emulsion or liquid consisting of at least one phase or as a component of an emulsion or liquid consisting of at least one phase as an ingredient in dishes or bread or baked goods or imitation fried eggs.

17. 17. Use according to claim 16, as a component of a vegan emulsion or liquid consisting of at least one phase, as an ingredient in vegan dishes or vegan breads or baked goods.

18. 17. Use according to claim 16, as an ingredient of a non-vegan emulsion or liquid consisting of at least one phase, as an ingredient in a non-vegan dish or in a non-vegan bread or baked good.

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