Method of manufacturing vegetable egg white substitute including albumin derived from vegetable, vegetable egg white substitute manufactured by the same and maringue cookie manufactured by the same
A method for extracting and drying albumin from soybeans improves the foam-forming and thermal stability of plant-based egg white substitutes, enabling the production of meringue cookies with comparable qualities to traditional ones.
KR102998572B1Active Publication Date: 2026-08-03DUKSUNG WOMENS UNIV IND ACADEMIC COOPERATION FOUND
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Patent Information
- Application Number
- KR1020240060604
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2024-05-08
- Publication Date
- 2026-08-03
- Estimated Expiration
- 2044-05-08
AI Technical Summary
Technical Problem
Current plant-based egg white substitutes struggle with foam-forming ability, retention ability, and thermal stability, making it difficult to replicate the shape, texture, and mouthfeel of conventional meringue cookies.
Method used
A method involving the extraction of albumin from soybeans, including pH adjustments and centrifugation steps, followed by drying to produce a plant-based egg white substitute, which is then used to make meringue cookies.
Benefits of technology
The method enhances the foam-forming and thermal stability of plant-based egg white substitutes, allowing for the production of meringue cookies with similar shape, texture, and mouthfeel to traditional meringues.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention relates to a method for manufacturing a plant-derived egg white substitute comprising a raw material manufacturing step of extracting albumin from soybeans to produce an albumin solution, wherein the raw material manufacturing step may include: a soy milk manufacturing step of preparing soy milk by crushing peeled soybeans and mixing them with water; a first pH adjustment step of adding a base to the soy milk and stirring; a first separation step of separating the supernatant by centrifuging the pH-adjusted soy milk; a second pH adjustment step of adding an acid to the separated protein mixture and stirring; and a second separation step of collecting the albumin solution by centrifuging the pH-adjusted protein mixture.
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